JPH0367402B2 - - Google Patents

Description

[Detailed Description of the Invention] <Technical Field of the Invention> This invention relates to an automatic bread maker that can easily make bread at home, and in particular an automatic bread maker that can make delicious bread even in summer. It is intended to provide a bread machine.

<Technical Background of the Invention> To bake bread, the ingredients such as flour, yeast, a small amount of butter, and sugar are kneaded together with water to undergo primary fermentation, and after degassing, secondary fermentation is performed.
After degassing and forming and fermenting, it is finished by baking.

It is said that the most important factor that affects the taste of finished bread is the process of making the dough. In other words, the ideal method for making bread dough is to knead the dough for about 15 to 16 minutes until the temperature of the ingredients reaches 27 to 29 degrees Celsius, and then finish the kneading process in this state to obtain the ideal bread dough. ing. In order for the temperature of the dough to be around 27°C to 29°C when kneaded for about 15 to 16 minutes, the initial temperature of the ingredients should always be a constant temperature of, for example, around 15°C, regardless of summer or winter. is desirable.

One way to keep the temperature of the ingredients at a constant level at the beginning of kneading is to cool the water that is added to the ingredients, using ice, for example, to 4-5℃, and then use this cold water to mix flour, yeast, butter, sugar, etc. By adding it to a material consisting of , it is possible to maintain a certain temperature range.

However, in winter, the ambient temperature can be 10°C or lower, and in summer, the ambient temperature can be around 30°C, so there is a large difference in ambient temperature. For this reason, when water cooled to 4 to 5°C is added to the ingredients, the temperature of the ingredients differs between winter and summer, and this temperature difference causes a difference in the time it takes for the dough to reach about 27°C. Therefore, the kneading time tends to be shorter in summer than in winter, which has the disadvantage that the quality of the bread tends to be worse in summer than in winter.

For these reasons, it is difficult to make delicious bread using an automatic bread maker in summer.

<Object of the Invention> The present invention aims to provide an automatic bread maker that can make delicious bread even in summer when the ambient temperature is high.

<Summary of the invention> This invention has a structure that allows materials such as flour, butter, yeast, etc. to be cooled in advance when the ambient temperature is high, especially in the summer.
Water cooled to 5°C is injected to lower the temperature of the ingredients when kneading begins, so that the kneading time will not be shortened even if the ambient temperature is high.

<Embodiments of the Invention> FIG. 1 shows the entire automatic bread making machine. 11 in the diagram
is the box of an automatic bread maker. Bread making machine box 1
An opening/closing lid 12 is provided in one half of the upper part of the bread loaf 1, and a storage container 14 is placed under the opening/closing lid 12 in which bread material 13 is stored in advance. The materials 13 stored in this storage container 14 are flour, yeast, butter, sugar, etc., and water has not been added yet.

Reference numeral 15 indicates a water tank containing water to be added to the materials stored in the storage container 14. In this example, the storage container 14
This shows the case of a ring-shaped water tank surrounding the periphery of the water tank.

In this invention, the structure is such that the material 13 stored in the storage container 14 and the water stored in the water tank 15 can be cooled in advance, and the cooled material 13 and water are moved to the baking pot 16 at a predetermined time.
The structure is such that the material 13 and water are mixed and kneaded to form bread dough.

In this example, as a means for cooling the material 13 and the water stored in the water tank 15, an ice container 18 is provided around the outer periphery of the water tank 15, and ice 19 is stored in the ice container 18 to cool the water and the material 13. shows. The outer periphery of the ice container 18 is covered with a heat insulating material 21, and the outside air and the container 18 are
The structure provides insulation between the two. Also storage container 1
4, the water tank 15, and the container 18 are all covered with a lid 22 made of a heat insulating material, and the containers 14, 15, 18 covered with the heat insulating material 21 can be removed from the casing 11 as one body. There is.

Material 1 is removed from the storage container 14 and water tank 15 at a predetermined time.
The means for transferring 3 and water to the baking pot 16 can be constructed as shown in FIG. 2, for example. In other words, in the example shown in FIG.
3 is provided, and the material 13 is dropped into the baking pot 16 by automatically opening the shutter 23 at a predetermined time.

Also shown is a structure in which a pot 24 is provided on the bottom of the water tank 15, and water in the water tank 15 is poured into the baking pot 16 through a pipe 25 by automatically opening the pot 24 at a predetermined time.

As a drive mechanism for the shutter 23, for example, a third
As shown in the figure, the shutter 23 is rotatably supported on a shaft 26, and the shutter 23 is supported by a spring 27.
3 to apply a biasing force in the opening direction. A rotating pawl 29 is provided in response to the rotational biasing force of the spring 27, and the rotating pawl 29 is engaged with a lever 31 protruding from the shaft 26, and this engagement maintains the shutter 23 in the closed state. An electromagnetic plunger 32 is connected to the rotating claw 29,
A structure is shown in which the electromagnetic plunger 32 is operated at a predetermined time to disengage the rotating pawl 29 and the lever 31, thereby operating the shutter 23 into the open state by the biasing force of the spring 27.

For example, as shown in FIG.
4 are connected, and a spring 34 applies a biasing force to the operating lever 33 in the direction of opening the lock 24. A rotating lever 35 is provided with respect to the operating lever 33, and the rotating lever 35 is engaged with the operating lever 33.
4 in the closed state. An electromagnetic plunger 36 is connected to the rotating lever 35, and by operating the electromagnetic plunger 36 at a predetermined time, the rotating lever 35 and the operating lever 33 are disengaged, and the operating lever 33 is rotated by the biasing force of the spring 34. move it,
It is possible to have a structure in which the lock 24 is operated to an open state.

For example, as shown in FIGS. 1 and 2, the baking oven 16 is equipped with a kneader 37 on the bottom, and the kneader 37 kneads the material 13 pushed in from the storage container 14 and the water tank 15 with water to form bread dough. It has the ability to create. The kneader 37 can be constructed, for example, by a rotating blade 37a provided on the bottom surface of the roasting pot 16 and a fixed rod 37b projecting from the top of the rotating blade 37a. By providing the fixed rod 37b above the rotating blade 37a, the rotating blade 37a
The material 13 can be effectively kneaded by the cooperation of the fixed rod 37b and the rotational speed of the rotary blade 37a can be set to be low. Since the rotational speed of the rotating blade 37a can be explained at a low speed, there is an advantage that the noise during kneading can be reduced. A heat-sensitive element is housed in the axis of the fixed rod 37b, and the temperature of the bread dough is measured by this heat-sensitive element. Reference numeral 38 indicates a motor that drives the kneader 37, and shows a structure in which rotational force is transmitted to the kneader 37 by a belt transmission mechanism 39.

A controller 41 is provided inside the case 11. When the finish time is set in this controller 41,
In order to be in time for this finishing time, the time to start kneading the materials is determined by backward calculation, and the drive mechanism explained in FIGS. Turn it on and knead Ingredients 13 and water to make bread dough. When the temperature of the dough rises to about 27°C to 29°C is detected by the heat-sensitive element attached to the fixed rod 37b, the operation of the kneader 37 is stopped, and the heater 17 is energized after primary fermentation, degassing, and secondary fermentation. do. The controller 41 sequentially controls this series of operations.

The top of the baking pot 16 is covered with a lid 42.
The structure is such that the baked bread can be taken out from the baking oven 16 by removing it. Lid 4
2 has a hole 43 in the center thereof, and the material 13 and water are dropped into the baking pot 16 through this hole 43.

Since the hole 43 is for dropping the material 13, its opening area is relatively large. For this reason, when baking bread, if the hole 43 is open, water will evaporate from the baking pot 16.
Therefore, in this embodiment, a means for closing the hole 43 is provided at least before starting the bread baking process.

44 indicates a shutter that closes the hole 43. This shutter 44 is rotatably attached to the lid 42 and is automatically operated by a mechanism as shown in FIGS. 5 to 7, for example, to close the hole 43. In other words, in this example, the rotating blade 37a that constitutes the kneader 37
When the rotating blade 37a starts rotating, the lever 45
The lever 45 is rotated by the biasing force of the spring 46, and this rotation disengages the lever 45 from the shutter 44. The shutter 44 is then rotated by its own weight to close the hole 43. Indicates the case configured.

In other words, the lever 45 is supported by a shaft 47 so as to be rotatable in a direction perpendicular to the plane of the paper in FIG.
When the shutter 44 is in the open state, the relationship between the lever 45 and the spring 46 is as shown by the solid line in FIG. Therefore, the lever 45 is rotated clockwise around the shaft 47 by the biasing force of the spring 46, and engages with a protrusion 48 formed on the shutter 44 to hold the shutter 44 in an open state. . A protrusion 49 is formed on the projecting piece 48, and the free end of the lever 45 engages with this protrusion 49 to lock the biasing force of the spring 46 and maintain the rotational position of the lever 45 at the solid line position shown in FIG. It has a structure.

When the shutter 44 is in the open state, the lever 45
When the rotating blade 37a starts rotating, the rotating blade 37a engages with the tip of the lever 45, and the arrow 51 shown in FIG.
is subjected to a biasing force in the direction of . When the tip of the lever 45 is moved in the direction of the arrow 51, the spring 46 passes through the position of the shaft 47 and the direction of the rotational biasing force applied to the lever 45 is reversed. By reversing the direction of the rotational biasing force, the lever 45 rapidly rotates counterclockwise under the biasing force of the spring 46 to reach the position shown by the chain line in FIG. When the lever 45 reaches the position indicated by the chain line in FIG. 7, the projection 48 disengages from the lever 45 and rotates under its own weight, closing the hole 43 as shown in FIG. 6.

<Effects of the Invention> As described above, according to the present invention, the material 13 and water can be kept cool to about 4 to 5 degrees Celsius even in summer by storing ice 19 in the ice container 18 as needed. . Therefore, the initial temperature of the material 13 and water at the beginning of kneading can be cooled to 4 to 5° C. even in summer. As a result, even in summer, the time required for the temperature of the dough to rise to around 27°C to 29°C during the kneading process can be extended to around 15 to 16 minutes, making it possible to obtain high-quality bread dough. We can provide an automatic bread maker that can make delicious bread.

<Modified Embodiments of the Invention> FIGS. 8, 9, and 10 to 12 show other embodiments of the drive mechanism for the shutter 44 that closes the opening of the baking oven 16. In these embodiments, a structure is shown in which the hole 43 is closed inside the baking pot 16.

In the example shown in FIGS. 8 and 9, the rotary lever 45
A structure is shown in which a protrusion 52 is provided at and the shutter 44 is pushed up by the protrusion 52. In other words, the shutter 44 is rotatably supported on the back side of the lid 42 and hangs down inside the roasting pot 16 through the hole 44.
is maintained open. Lever 45 is shutter 4
4 is in the open position as shown by the chain line in FIG.

When the kneader 37 is activated and the rotary blade 37a starts rotating, a force is applied to the lever 45 in the direction of the arrow 51 shown in FIG.
7 in a counterclockwise direction, and at this time, the protrusion 52 pushes up the shutter 44 and closes the hole 43.

The embodiment shown in FIGS. 10 to 12 shows a case in which the shutter 44 is rotated in a direction parallel to the surface of the hole 43 to close the hole 43. That is, a support piece 44a is formed protruding from the shutter 44, and the tip of the support piece 44a is rotatably supported by a shaft 53 on the back side of the lid 42, thereby supporting the shutter 44 so as to be rotatable in the horizontal direction. The free end of the lever 45 is engaged with one side of the support piece 44a, and by applying a force in the direction of the arrow 51 shown in FIG. 12 to the tip of the lever 45 from the rotary blade 47a, the lever 45 The first axis is centered around the axis 47.
2 is rotated counterclockwise from the state shown in FIG. 2, and the shutter 44 is rotated in the direction of the arrow 54 to close the hole 43.

As for the drive mechanism of the shutter 44, as another structure, the shutter 44 is attached so as to be slidable along the plate surface of the lid 42, and the lever 45 is connected to the rotating blade 37a.
It is also possible to adopt a structure in which the shutter 44 is moved by the biasing force of a spring to close the hole 43 when the shutter 44 is moved by the spring.

[Brief explanation of drawings]

Fig. 1 is a perspective view for explaining the overall structure of an automatic bread maker according to the present invention, Fig. 2 is a sectional view for explaining the main parts of the invention, and Fig. 3 is a storage container used in the present invention. FIG. 4 is a perspective view for explaining an example of a means for transferring water from a water tank to a baking pot; FIG. 4 is a perspective view for explaining an example of a means for transferring water from a water tank to a baking pot; FIG. 7 is a cross-sectional view for explaining the structure of the lid portion of the roasting pot used in the present invention, FIGS. 8 and 9 are cross-sectional views for explaining other embodiments of the lid portion of the roasting cauldron, and FIG.
11 and 11 are cross-sectional views for explaining still another embodiment of the lid portion of the roasting pot used in the present invention, and FIG. 12 is a cross-sectional view for explaining the structure of the embodiment shown in FIGS. 10 and 11. FIG. 11... Box, 12... Lid, 13... Material for bread, 14... Storage container, 15... Water tank, 16
... Baking pot, 17 ... Heater, 18 ... Ice container constituting cooling means, 19 ... Ice, 21 ... Insulation material, 22 ... Lid, 23 ... Shutter, 24 ... Kotoku, 25 ... Pipe, 26... Shaft, 27, 34
... Spring, 29 ... Rotating claw, 31, 33 ... Lever, 32, 36 ... Electromagnetic solenoid, 37 ... Knead machine.

Claims (1)

[Scope of Claims] 1. A storage container in which ingredients for making bread are stored in advance; B. A water tank in which water for making bread dough is stored in addition to the ingredients stored in this storage container; C. The storage container mentioned above. A cooling means for cooling the materials stored in the storage container and the water stored in the water tank; D means for transferring the materials stored in the storage container and the water stored in the water tank to a kettle equipped with a kneading device at a predetermined time; Automatic bread making machine.