JPH0523142B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a bread making machine with browning color adjustment capable of baking bread dough made of bread ingredients to a desired browning color.

BACKGROUND ART The configuration of a bread making machine that automatically controls each step of kneading, fermentation, fermentation and baking necessary for making bread will be explained with reference to FIG. That is, a rotary blade 2 for stirring the bread ingredients is provided at the inner bottom of a container 1 containing bread ingredients such as flour and water, and this rotor blade 2 is driven by a motor 3. Further, the container 1 is heated by a heater 4 which is a heating means, and yeast 7 is charged into the container 1 from a yeast charging device 6 which is driven to open and close by a solenoid 5. A signal from a thermistor 8 that detects the temperature inside the container 1 is input to a microcomputer 10 via an A/D converter 9. This microcomputer 10 inputs a signal from a zero volt detection circuit 16 that outputs a pulse signal in synchronization with the OV of the AC power source, and uses it as a reference time signal. Further, the microcomputer 10 controls the switching elements 11 to 13 to switch the relay 1
The heater 4 is energized via the contact 14a of the relay 15, and the motor 3 is controlled via the contacts 15a and 15b of the relay 15.
It also controlled the energization of the solenoid 5.

In the kneading process, the microcomputer 10 drives the motor 3 to knead the bread ingredients in the container 1 using the rotary blades 2, and also drives the solenoid 5 to charge yeast 7 into the container 1 from the yeast charging device 6. was. In the fermentation process, the thermistor 8 receives a temperature signal and controls the heater 4 so that the inside of the container 1 can be maintained at the fermentation temperature. Furthermore, in the final firing process, power supply to the heater 4 is controlled to raise the temperature inside the container 1 to the firing temperature, and when the firing temperature is reached, a temperature signal is obtained from the thermistor 8 to maintain the temperature. and controlled the heater 4. When the preset firing time ended, the operation was stopped.

Next, the baking color adjustment of the bread performed in this baking process will be explained. In FIG. 5, as the color of the bread becomes darker, the settings during the baking process are set to T ₄ , T ₅ , and T 6, and the baking time is changed to T 4 , T 5 , and T ₆ .
As the set temperature becomes higher like T ₄ to _{T 6} , it becomes shorter like t ₄ , t ₅ , and t ₆ .

Problems to be Solved by the Invention However, in the conventional baking color adjustment method, the baking temperature was raised to increase the baking color, which easily caused burns, which could not be done if the baking time was prolonged. Therefore, there is a problem in that the inside of the baked bread may not be completely baked. In addition, since the firing temperature was lowered to make the baked color lighter, the set baked color could not be reached unless the baking time was increased. Therefore, there is a problem in that the baked bread ends up being overly dry.

In view of the above problems, it is an object of the present invention to improve the baked state of bread even if the browning color is adjusted to be light or dark.

Means for Solving the Problems In order to achieve the above object, the bread making machine with browning adjustment of the present invention includes a heating means for heating a container containing bread ingredients, and a temperature detection means for detecting the temperature inside the container. and a setting means for setting the baking color of the bread, and a control means for inputting signals from the temperature detection means and the setting means to control the heating means, and the control means controls the baking process based on the signals from the setting means. The set temperature at the time of startup is changed, and when the temperature obtained from the temperature detection means reaches this set temperature, the heating means is controlled to maintain the controlled temperature suitable for firing, and after a predetermined time from the start of the firing process. It is configured to stop operation.

Effect With the above configuration, if the baking color setting means sets the baking color of the bread to be dark, the control means increases and controls the temperature at the start of the baking process, and when that temperature is reached, normal baking is performed. Temperature control is performed after lowering the temperature to the appropriate control temperature. Moreover, if the baking color of the bread is set to be light by the setting means, the excess at the time of rising is set low, and then the temperature is controlled to be gradually increased so as to reach the control temperature. In this way, since the browning color can be adjusted by changing the temperature only at the time of rising, it has almost no effect on the baked state of the bread, and it is possible to bake good bread.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 3.

The main structure of the bread maker with browning adjustment according to this embodiment is the same as the conventional one shown in FIG. 4, and the structure of the control section which is different from the conventional one will be explained in detail with reference to FIG. That is, the rotary blade 2 that stirs the contents in the container 1 and the heater 4 that heats the container 1 are driven by a rotary blade drive means 17 and a heater drive means 18, respectively. Further, the temperature detection means 19 that detects the temperature inside the container 1 outputs a detected temperature signal to the control means 20. This control means 20 generates reference temperature signals such as a control temperature T ₂ suitable for the baking process, a set temperature T ₃ for a deep baked color, a set temperature T ₁ for a light baked color, and a fermentation set temperature Ta. It has a reference temperature signal generation means 21 which generates a reference temperature signal T 1 , and each reference temperature signal T ₁ from this reference signal generation means 21
Comparing means 22 is provided for comparing T ₂ , T ₃ , and Ta with the detected temperature signal from temperature detecting means 19 . Furthermore, a first baking process storage means 23 stores the control contents for deep browning, and a second baking process storage means 2 stores the control contents for normal baking.
4. It has a third baking process storage means 25 that stores the control contents for light browning, and these process storage means 23 to 25 have a timer means 26 for controlling the baking time and a timer means 26 for setting the baking color. A signal from the setting means 27 is inputted to control the heater driving means 19 according to each control content. Further, the control means 20 has a process control storage means 28 that stores the control contents of each process of kneading and fermentation, and this process control storage means 28 inputs the signal of the comparison means 22,
The rotary blade drive means 17 and the heater drive means 18 are controlled according to the process control contents.

Next, the operation of the bread maker with browning adjustment with the above configuration will be explained with reference to FIG.

When the operation is started, the control means 20 controls the kneading, maturing, and fermentation steps based on the process control storage means 28. For example, the rotary blades 2 are operated to knead the bread ingredients in the container 1, then the process moves on to the aging process where the ingredients are left to stand for a predetermined period of time, and then the heater 4 is controlled to control the temperature in the container 1 to the fermentation temperature. . During this fermentation process, the rotary blades are driven several times to remove gas.

Next, the process moves to the firing process. In this step, the setting means 27 determines which baking color is set. When the browning color is set to be dark, the heater 4 is controlled according to the contents of the first browning storage means 23. This first browning storage means 23 stores the temperature from the temperature detection means 19 and the temperature from the reference temperature signal generation means 21.
T ₃ signal is input from the comparing means 22, and when the temperature reaches T ₃ (°C) or higher as shown in FIG. 3, the heater 2
The energization control of the heater 2 is controlled so that the set temperature T ₂ (° C.) during normal baking is reached, and after the elapse of time t, the energization of the heater 2 is stopped. Further, when normal browning is set, the heater 4 is controlled according to the contents of the second browning storage means. In other words, as shown in Figure 3, the temperature
When the temperature reaches T ₂ (°C) or higher, the heater 2 is controlled so that the temperature becomes T ₂ (°C), and the energization of the heater 4 is stopped after the elapse of time t. When the coloring is set to a light color, the heater 4 is controlled according to the contents of the third coloring process storage means 25. That is, as shown in Figure 3, the temperature T ₁ (°C) is lower than the normal baking temperature.
When the temperature inside the container 1 reaches , the energization rate of the heater 4 is lowered to gradually reach the temperature T ₂ (°C), and once the temperature T ₂ (°C) is reached, this temperature T ₂ is maintained. Then, the operation is ended after a certain period of time t.

As described above, by varying the temperature at the beginning of the baking process (at the time of rise), the baking color can be adjusted while keeping the baking process time constant, so it is possible to keep the finished state of the bread constant and change only the baking color. can.

Although a heater is used as the heating means in this embodiment, it may also be a gas combustion device or one that performs electromagnetic induction heating.

Effects of the Invention As is clear from the above embodiments, according to the present invention, the rising temperature of the baking process is made variable and thereafter the temperature is controlled at a predetermined temperature. There is no case of over-drying or under-drying, and the condition is constant, and the baked state of the bread can be improved as the browning color is adjusted.

[Brief explanation of the drawing]

Fig. 1 is a block diagram of a bread maker with browning adjustment according to an embodiment of the present invention, Fig. 2 is a flowchart showing the control contents, Fig. 3 is a graph showing temperature changes due to the baking color adjustment, and Fig. 4 The figure is a circuit diagram of a conventional bread making machine, and FIG. 5 is a graph showing temperature changes due to conventional baking color adjustment. 1... Container, 2... Rotating blade, 4... Heater, 1
7...Rotary blade drive means, 18...Heater drive means, 19...Temperature detection means, 20...Control means,
27...Setting means.

Claims (1)

[Claims] 1. A heating means for heating a container containing bread ingredients, a temperature detection means for detecting the temperature inside the container, a setting means for setting the browning of the bread, and inputting signals from the temperature detection means and the setting means. comprising a control means for controlling the heating means, the control means changing a set temperature at the start of the firing process based on a signal from the setting means, and when the temperature obtained from the temperature detection means reaches the set temperature; ,
A bread making machine with baking color adjustment configured to control the heating means to maintain a controlled temperature suitable for baking, and to shut down the operation after a predetermined time from the start of the baking process.