JPH0560363B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field The present invention is a method of producing freshly baked bread by simply adding predetermined ingredients such as flour, water, yeast, and butter, and kneading, fermenting, and baking are performed automatically. Regarding the automatic bread making machine.

Conventional technology A conventional automatic bread machine uses a control device to control the kneading blades in the bread mold in the baking chamber and the baking heater, kneads specified ingredients to make dough, and automatically performs fermentation and baking. It was FIG. 4a shows the dough temperature, and FIG. 4b shows the corresponding heater power. In other words, ingredients such as flour, water, yeast, butter, and sugar are kneaded in a baking mold for a predetermined period of time using kneading blades, and then electricity is applied to a heater to perform primary fermentation, secondary fermentation, tertiary fermentation, shaping fermentation, and baking. And the bread is ready. As is clear from FIGS. 4a and 4b, after the completion of baking, the heater was de-energized and the user was informed of the completion of the bread.

Problems to be Solved by the Invention With this conventional configuration, when the user does not take out the bread immediately after baking and leaves it in the bread mold for a while, especially when the room temperature is low, After about 10 minutes, dew will start to form on the bottom of the bread. This is extremely inconvenient for bread production.

Means for Solving the Problems In order to achieve the above object, the present invention provides a firing chamber having a heater, a motor for driving kneading blades,
The controller is equipped with a control device that controls the operation of the motor and the heater, and the control device controls the heater by applying a lower power than during firing for a certain period of time after the firing process is completed, gradually lowering the power, and finally ending the energization. This is what I did.

Function: This structure prevents dew from adhering to the bread after baking.

Embodiment An embodiment of the present invention will be described below with reference to FIGS. 1 to 3.

FIG. 1 shows an automatic bread maker according to the present invention, with main body 1
A motor 3 is fixed to a chassis 2 provided at. A small pulley 4 is attached to the shaft 3a of the motor 3.
is fixed, and power is transmitted via the belt 5 to the large pulley 6 of the main shaft 6a. A heater 8 is fixed within the firing chamber 7. Inside the baking chamber 7 is a bread baking mold 10 having a removable kneading blade 9 at its bottom, and the motor 3 and the kneading blade 9 constitute a kneading device. An elastically supported temperature sensing portion 11 protrudes from the side surface of the baking chamber 7 and is in pressure contact with the side surface of the bread baking mold 10 . The upper surface of the firing chamber 7 is sealed by a lid 12 that can be opened and closed and an inner lid 13 provided on the lower surface of the lid 12. Reference numeral 14 denotes a control device, which has a means 14a for arbitrarily changing the electric power depending on time and temperature, and controls the motor 3 and heater 8 according to the operation of the switch panel 15 and the input information of the temperature detection section 11 as shown in FIG. , b is controlled based on the graphs shown in FIG.

That is, FIG. 2 schematically shows changes in bread dough temperature at each step in an automatic bread making machine.

The operation of the control device 14 will be explained below with reference to FIG.

Ingredients such as flour, water, yeast, butter, and sugar are put into the bread baking mold 10, and the motor 3,
Turn on the power to the heater 8 to start it, and mix the kneading blades 9.
Knead for about 30 minutes. After that, the operation of motor 3 is stopped, and the primary fermentation is carried out by controlling the temperature at approximately 28℃.
Perform secondary fermentation and tertiary fermentation. During this time, at the end of each fermentation process, the motor 3 is rotated to move the dough with the kneading blades 9 to degas it.

After the tertiary fermentation, shaping fermentation is carried out at a controlled temperature of approximately 38°C, and then the heater is turned on to approximately 400W and electricity is turned on to begin the firing process. When the baking process is finished after about 70 minutes, the display panel will show "Complete".
After that, the power was reduced to about 90W by means 14a.
Turn on the power for 15 minutes, then reduce the power to about 45W and turn on the power for 45 minutes. By applying electricity after baking, it is possible to prevent dew from adhering to the bread for at least one hour after completion. After that, the heater is turned off and cooled down naturally.

In this embodiment, as a means for switching the power, duty control was performed to switch the power by changing the ratio by turning ON and OFF of a relay, and time control was performed by a microcomputer. A block diagram of this circuit configuration is shown in FIG.

Effects of the Invention As is clear from the above embodiments, the control device of the automatic bread maker of the present invention controls the heater by applying a lower power than during baking for a certain period of time after the baking process is completed, and then lowering the power in stages until the final energization. This configuration prevents dew from adhering to the bread after it is finished, and allows you to eat freshly made delicious bread when you take the bread out of the automatic bread maker. .

[Brief explanation of the drawing]

FIG. 1 is a vertical cross-sectional view of an automatic bread maker according to an embodiment of the present invention, FIGS. 2 a and b are graphs of dough temperature and heater power in the bread making process, and FIG. Figures 4a and 4b are graphs of dough temperature and heater power in a conventional bread making process. 7...Baking chamber, 8...Heater, 9...Kneading blade, 10...Bread baking mold, 11...Temperature detection means, 14...Control device, 14a...Means.

Claims (1)

[Claims] 1 A firing chamber having a heater, a motor that drives a kneading blade, and a control device that controls the operation of this motor and the heater, wherein the control of the heater by the control device is lower after the firing process than during firing. An automatic bread maker that applies electricity for a certain period of time, gradually lowers the electricity, and then finally turns off the electricity.