JPH0357766B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a fully automatic bread maker that can produce freshly baked bread at a desired time simply by adding predetermined ingredients.

Conventional technology When baking bread at home, equipment such as a kneading machine, fermentation machine, push rod, and oven are generally used, but it is extremely difficult to control the temperature and time, and it is difficult to control the temperature and time, making it possible to bake delicious freshly baked bread regardless of the time of the year. It required considerable skill to make bread. In order to solve these problems, we developed a bread making machine with a kneading function, a fermentation function, and an oven function housed in a single product (Public Patent Publication No. 1983).
−3028) is considered.

The configuration of this conventional machine is shown in Figure 3. In the figure, 1 is a main body case, and 2 is a frame provided inside the main body case 1. A motor 3, a heater 4, and a heating tank 6 equipped with a heat insulating material 5 on the outer periphery are fixed to the frame 2. A bread mold 8 having kneading blades 7 is installed inside the bread mold 6 . Further, a lid 11 having a top plate 9 and steam holes 10 is fitted to the heating tank 6, and covers the heating tank 6 and the bread mold 8.

12 is a control circuit having a timer, temperature adjustment and voltage adjustment functions. Further, a temperature sensor is fixed to the outer surface of the heating tank 6.

According to the conventional bread making machine with such a configuration, when ingredients are put into the bread mold 8 and a timer is set, operation starts at a predetermined time, and each process is automatically performed by the timer and temperature control, and the timer is set. The bread is baked on time. Further, when the baking is completed, the temperature of the heating tank 6 is lowered to enter a heat-retaining state.

Problems to be Solved by the Invention In such a conventional configuration, the entire heating tank 6 is heated during heat retention after baking, so that freshly baked bread can be eaten whenever the bread is taken out. During this warming process, the heater shuts off and the temperature of bread mold 8 reaches 100℃.
Until the temperature drops below, there is no problem as there will be no condensation on the top and sides of the bread. However, since the heat capacity of the blades 7 and joint 13 at the bottom of the bread is large, these are cooled by the outside air, and the temperature balance of the bread becomes lower at the bottom, and the saturated steam inside the bread comes into contact with the blades 7 and the bottom of the bread mold 8. There was a problem with condensation forming on the bottom of the bread.

In addition, if the temperature of the bread mold 8 is set to 100℃ or higher to prevent the bottom of the bread from getting wet, the sides and top of the bread will be constantly dry, and if this temperature continues for more than 30 minutes, the surface will dry out. There was a problem with the bread becoming dry and hard.

The present invention solves these problems,
The purpose of the present invention is to provide warm bread that does not cause dew condensation even when kept warm after baking and does not dry out on the surface.

Means for Solving the Problem In order to solve this problem, the present invention applies a duty input to the heater within a range where the bread and bread baking mold naturally cool down for a certain period of time after bread baking.

Effect With this configuration, when the duty input is applied to the heater after baking the bread, a temperature difference of "bread baking mold ≧ bread" is created between the bread and the bread baking mold, and the saturated steam in the bread is transferred to the bread baking mold or the bread baking mold. The bread itself is naturally cooled while preventing condensation from forming on the surface. Moreover, since the steam from the bread escapes, no matter when the bread is removed from the product, freshly baked bread is provided without stickiness.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 and 2. In FIG. 1, 14 is a main body, 15 is a chassis provided within the main body 14, and a motor 16 is fixed to this chassis 15. A small pulley 17 is fixed to the shaft of the motor 16, and power is transmitted to a large pulley 19 via a belt 18.

Further, a lower heater 20 is fixed to the chassis 15 via a heater fixing insulator 21, and a firing chamber 23 equipped with a heat insulating material 22 on the outer periphery is fixed. Inside the baking chamber 23, there is a bread baking mold 25 provided with a removable kneading blade 24 at the bottom. A bread mold stand 26 is fixed to the bottom of the bread baking mold 25, and a blade shaft 27 and an upper connector 28 are pivotally supported on the bread mold stand 26.

Further, at the bottom of the firing chamber 23, a pan-shaped holder 31 is provided which is fixed to the chassis 15 and pivotally supports the large pulley 19, pulley shaft 29, and lower connector 30. The bread baking mold 25 is removably fitted into the bread holder 31.

Further, an elastically supported temperature sensing portion 32 protrudes from the side surface of the baking chamber 23 and is in pressure contact with the side surface of the bread baking mold 25 . An upper heater 33 is installed almost all around the inside of the upper part of the firing chamber 23.

Furthermore, a lid 3 that can be opened and closed is provided on the top surface of the firing chamber 23.
4, a mounting shaft 35 protruding from the center of its lower surface, and an inner lid 37 elastically supported by a pressing spring 36.
By closing the lid body 34, the inner lid 37
The outer peripheral lower surface of the heater 33 is in pressure contact with the upper surface of the upper heater 33. There is a steam vent opening 38 between the upper heater 33 and the firing chamber 23. Furthermore, the lid body 34 has an opening knob 39 and a latch 4 for opening the lid body 34.
0 is set.

A connector rod 41 is eccentrically and rotatably attached to the small pulley 17, and a reciprocating pump 42 is attached to this. The rotation of the motor 16 at the start of kneading causes the reciprocating pump 42 to reciprocate and send air to the water tank 44 through the air pipe 43. Since the water supply tank 44 has a sealed structure, the water inside is supplied to the baking mold 25 from the water supply pipe 46 through the water supply pipe 45.

Further, 47 is a switch panel for inputting settings such as baking time. 48 is switch panel 4
7 and the input information from the temperature detection unit 32, the motor 16, the lower heater 20, and the upper heater 33
This is a control device for determining and outputting control conditions.

Next, the operation of this embodiment will be explained based on FIGS. 1 and 2. First, when you want to eat freshly baked bread 49 at a certain predetermined time, put ingredients such as flour into the bread baking mold 25, set it in the baking chamber 23, close the lid 34, and fill the water tank 44 with a predetermined amount. Add water. Then, when the power is turned on and the baking time is input from the switch panel 47, the baking starts automatically at the predetermined time.

First, the kneading blades 24 are rotated by the rotation of the motor 16, and at the same time, the reciprocating pump 42 moves reciprocally to send air to the water supply tank 44, and water is supplied to the water supply pipe 46.
It is then poured into the bread baking mold 25 and kneaded with ingredients such as flour. From there, sequential fermentation, degassing, shaping fermentation, and baking are performed.The control device 48 detects the temperature using the time and temperature detection section 32, and the heater 2
0,33, and automatically creates bread according to the process.

When firing is completed, the lower heater 20 and upper heater 3
3 receives a duty-controlled input from the control device 48. The inputs are bread 49 and bread pan 25.
The input setting is such that the temperature is sufficiently naturally cooled down to the heat retention setting temperature, and the temperature is balanced at this heat retention temperature. This input percentage is determined from the weight of the bread 49 and the weight of the bread baking mold 25, kneading blade 24, bread mold stand 26, etc.
is 5 to 20% input (input at the end of firing is 100%).
%). Heater 2 after this firing
By inputting the duty to 0 and 33, a temperature difference of "bread baking mold 25 ≧ bread 49" is created between the bread 49 and the bread baking mold 25, so that the saturated steam in the bread 49 does not condense on the surface of the bread baking mold 25 or the bread 49. The steam is released from the steam vent opening 38.

Further, since the heater input is set within a range where the bread 49 naturally cools down to the heat retention temperature, the bread 49 is prevented from drying, the outer skin is kept soft, and the moisture density inside the bread 49 is kept constant. Then, when the bread baking mold 25 falls to the set temperature, the upper
The bread 49 is kept warm by applying another duty input set for heat retention to the lower heaters 20 and 33, and the warm bread 49 without stickiness can be provided no matter when the bread 49 is taken out from the product.

Note that the same effect can be obtained with one heater or with two or more heaters. Further, the same effect was obtained even if the heater was not provided with a separate duty input for heat retention, but was kept warm with a constant duty input after the completion of firing.

Furthermore, when the heater was not energized until the temperature of the bread baking mold 25 reached 100° C. and the duty input was applied when the temperature reached 100° C. or lower, the bread 49 became a better quality bread with less dryness.

Effects of the Invention As described above, according to the present invention, by applying a duty input to the heater within a range in which the bread and bread baking mold naturally cool down after a certain period of time after bread baking, no matter when the bread is taken out from the product, To provide warm bread which does not get wet due to dew condensation, does not dry the top surface of the bread, and has a constant water density inside the bread.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional view of a fully automatic bread maker according to an embodiment of the present invention, FIG. 2 is a temperature and heater input diagram at each step in the bread manufacturing process, and FIG.
The figure is a sectional view of a conventional fully automatic bread maker. 14... Main body, 15... Chassis, 16
...Motor, 17...Small pulley, 18...Belt, 19...Large pulley, 20...Lower heater, 22
...insulation material, 23 ... baking chamber, 24 ... kneading blade, 25 ... bread baking mold, 26 ... bread mold stand, 2
7... Vane shaft, 28... Upper connector, 29... Pulley shaft, 30... Lower connector, 31... Pan-shaped pedestal, 32... Temperature detection section, 33... Upper heater,
34... Lid body, 35... Mounting shaft, 36... Presser spring, 37... Inner lid, 38... Steam vent opening, 3
9...Release knob, 42...Reciprocating pump, 44...
...Water tank, 46...Water supply pipe, 48...Control device, 49...Pan.

Claims (1)

[Scope of Claims] 1. A baking device comprising a baking device having a heater in a baking chamber, a bread baking mold that can be detachably installed in the baking chamber, and a kneading blade that is provided at the inner bottom of the bread baking mold and is driven by a motor. a kneading device,
A fully automatic bread making machine, characterized in that the machine has a steam venting section for removing steam from the baking chamber, and applies a duty input to the heater within a range in which the bread and bread baking mold are naturally cooled for a certain period of time after bread baking. . 2. The fully automatic manufacturing method according to claim 1, wherein a duty input is applied to the heater to maintain the temperature when the bread and baking mold are naturally cooled down to 100°C or less after bread baking. bread machine.