JPH06237864A - Baking oven - Google Patents

Abstract

PURPOSE:To bake bread with attractive appearance and to prevent the oven lid being soiled by avoiding such a situation as dough touches the oven lid before entering into the baking process as the result of dough being raised more than expected during the ferment process. CONSTITUTION:It is constructed from an oven part 1, a bread baking case 13 set within the oven part and an oven lid 3 fixed on the upper open end of said oven part. A ferment censor 34 is equipped in the guiding duct 25 for sending outer air into the baking case 13, to detect a situation where dough is raised too much during the ferment process. The oven is designed so as to stop the ferment process without going through it and to enter compulsorily into the baking process once dough touches the ferment sensor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread maker which is mainly used for home use, and more specifically, it is a bread maker which is made by kneading bread ingredients put in a bread baking case to make bread dough, which is then fermented and then baked. Regarding vessels.

[0002]

2. Description of the Related Art As a bread maker for home use, for example, in Japanese Patent Laid-Open No. 63-197417, wheat flour, water, yeast and the like are placed in a bread baking case placed in a closed container, and the case Knead to make bread dough,
A technique is disclosed in which this is subjected to primary fermentation and secondary fermentation and then baked to bake bread.

[0003]

However, as described above, in the bread maker, the upper portion of the main body of the baking oven which normally houses the bread baking case is opened, and the lid made of transparent glass is attached thereto. . This is to make it possible to see the internal baking process state, but on the other hand, the baking conditions inside the baking oven body are easily affected by room temperature and humidity through the transparent glass. When room temperature is high and humidity is high, there is a problem that the bulge during bread fermentation becomes large and the bread dough contacts the lid, and it is baked as it is,
The baked bread will not look good and the lid will be soiled again.

[0004] Therefore, an object of the present invention is to provide a bread maker which is provided with a lid so that the progress of bread making can be easily seen, while the bread is baked nicely and the lid is not contaminated.

[0005]

[Means for Solving the Problems] That is, according to the present invention, a main body of a grill, a bread baking case set in the main body of the grill, and an openable opening attached to an upper opening of the main body of the grill. A bread maker which comprises a lid and which puts and mixes bread ingredients in the bread baking case to make bread dough, ferments the bread dough, and then bake the bread by baking the bread dough. , A sensor for detecting that the bread dough has expanded to the vicinity of the lid during the fermentation process, and a control means for terminating the fermentation process and shifting to the baking process when the sensor detects the expansion. Is characterized by.

[0006]

According to the above configuration, even if the swelling of the bread dough becomes large due to the influence of external temperature and humidity during fermentation of the bread dough, the sensor detects the swelling of the bread dough before it touches the lid. Even during the fermentation process, it is possible to forcibly shift to the firing process.

[0007]

Embodiments of the present invention will be described below with reference to the drawings.

In the bread maker A shown in FIG. 1, a cylindrical grill body 1 is provided, and an operation panel 2 for setting the time and selecting the baking finish is provided in the front center of the grill body 1. A dome-shaped lid 3 is openably and closably attached to the upper portion of the baking body 1, and the baking body 1 and the lid 3 constitute the closed container type bread maker A. In that case, the lid 3
Is made of transparent glass whose inside can be seen with the lid closed, and the rear end of the body 1
A bracket 4 provided on the above is rotatably attached by a fulcrum pin 3A, and a handle 5 for opening and closing is provided at the front end.

Inside the grill main body 1, a cylindrical inner case 8 is arranged at an upper position with a predetermined space 7 upward from the main body bottom wall 6 and directly below the lid 3. In addition, the display 7 and the switch mounting board 9 and the arithmetic circuit board 10 are provided in the space 7 in a biased manner on the front side of the burning body 1 in correspondence with the operation panel 2.

Further, in the grill main body 1, a support plate 11 is erected from the main body bottom wall 6 and the above-mentioned inner case 8 is fixedly supported on the upper end of the support plate 11, and in this state. A heat ray radiating main heater 12, which is an electric heating member, is fixed to the inner periphery of the inner case 8 in an annular shape, and an upper opening cylindrical bread baking case 13 is provided in the inner case 8 at the center of the inner case 8. An agitating blade 14 fixedly attached to a part 11A of the support plate 11 projecting into the inner case from the opening of the inner case and kneading the bread material put in the bread baking case 13 is provided at the bottom of the case. Inside the bread baking case 13, there is a ridge 15 that is rotatably arranged by means described below and that prevents the dough that is clay-like by stirring from rotating with the stirring blades 14. It is fixed to.

On the other hand, the bearing plate 16 is provided on the support plate 11 described above.
Is fixed, and the rotating shaft 17 of the stirring blade 14 is inserted into the bearing plate 16 so that the upper end of the rotating shaft 17 is fixed to the stirring blade 1.
4 and the lower end is the space 7 of the grill body 1 described above.
It is rotatably supported by a support member 18 fixedly attached to the support plate 11 therein. In addition, the space 7
The main motor 19 is built in the main motor 1
The output shaft 9 and the rotary shaft 17 are the timing pulley 2
The stirring blades 14 are rotated by the rotational force of the main motor 19 by being interlocked with each other via the gears 0, 21 and the timing belt 22. It should be noted that the stirring blade 14 is provided with a dough sensor 23 formed of a thermistor for temperature detection.

Further, an outside air intake passage 24 is formed inside the grill main body 1 such that its intake-side passage end 24A communicates with the outside through the opening of the main body bottom wall 6 and the discharge side. The passage end portion 24B is communicated with the lower portion of the guide duct 25 formed in the outer surface of the inner case 8 in the vertical direction, and in that state, inside the outside air suction passage 24,
A blower fan 27 which is rotated by the fan motor 26 and sucks the outside air by this rotation is arranged, and a heating fan heater 28 for heating the intake air is attached at a position downstream of the blower fan 27 in the passage. To be The air sucked through the outside air suction passage 24 and sent into the guide duct 25 is blown from the duct hole 29 toward the bread baking case 13.

Further, an oven sensor 30 for temperature detection is attached to the inner side surface of the inner case 8, and a thermostat 31 is attached to the outer side surface of the case. The dough sensor described above is attached to these sensors 30, 31. 23 is used to detect the temperature in a plurality of process steps during bread making. That is, as shown in FIG.
3, the oven sensor 30 and the thermostat 31 are connected, and the main heater 19 and the fan heater 2 described above are connected.
8, the main motor 12, and the fan motor 27 are connected, and a main timer 33 that sets the baking time is provided.

In addition, the above-mentioned guide duct 25 is provided with a fermentation adjustment sensor 34 for detecting that the inflated bread dough touches the guide duct 25 before coming into contact with the lid 3 in the fermentation process of the bread dough. The fermentation adjustment sensor 34 is connected to the comparison terminal of the comparator 35 together with the output of the oscillator 36 as in the control circuit of FIG. 2, and the signal of the oscillator 36 given to the comparison terminal by the resistance change due to conduction of the fermentation adjustment sensor 34. The waveform changes, and as a result, a touch signal is input to the controller 32, and the controller 32 controls so as to forcibly shift to the firing process even during the preset fermentation process time.

Next, the bread making operation will be described. A predetermined bread material is put into the bread baking case 13, the lid 3 is closed, and the baking time is set by the main timer 33, and the start switch 37 of the operation panel 2 is set. When (see FIG. 2) is turned on, first, the main heater 12 is energized to shift to the preheating step shown in FIG. Upon completion of the preheating step, the stirring blade 14 is rotationally driven by the main motor 19 to stir the bread material, and the fan motor 2
7, the fan heater 28 is energized, and hot air is sent to the bread baking case 13 to shift to the kneading step and bread dough is prepared. In that case, these processes adjust the heating temperature by the main heater 12 and the fan heater 28 by the controller 32 so that the internal temperature of the bread baking case 13 is performed at a temperature below the temperature at which the yeast is not killed by the temperature detected by the thermostat 31. Will be implemented. When the kneading process is completed, the fermentation process is started while the temperature is controlled by the output of the oven sensor 30.

In this case, the bread dough swells in the fermentation process. However, the swelling is too large and the bread dough may come into contact with the lid 3. When the bread dough touches the fermentation adjustment sensor 34, The controller 32 forcibly terminates the fermentation process and shifts to the baking process to prevent the bread dough from being baked in a state of contacting the lid 3.
That is, originally, the fermentation is performed until the time A in FIG. 3, but when the fermentation proceeds too much, even before the time A,
The fermentation adjustment sensor 34 shifts to the baking process from time B when the bread dough is detected. When the baking process is completed and bread is made, only the fan motor 27 is operated to introduce the outside air into the inner case 8 and the cooling process is performed.

According to this, the bread is not baked in contact with the lid 3, a good-looking bread is obtained, and the lid 3 does not need to be cleaned afterwards.

[0018]

As is apparent from the above description, according to the present invention, during fermentation of bread dough, even when the bread dough bulges due to the influence of external temperature and humidity, the bread dough does not touch the lid. In addition, the swelling is detected by the sensor, and even if it is during the fermentation process, the process can be forcibly transferred to the baking process, bread can be baked well, and the lid is not soiled.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a bread maker according to the present invention.

FIG. 2 is a control circuit diagram of the bread maker.

FIG. 3 is a timing chart of the bread making operation of the present invention.

[Explanation of symbols]

 A Bread making machine 1 Grilling machine main body 3 Lid 12 Main heater 13 Baking case 14 Stirring blade 25 Duct 32 Controller 34 Fermentation adjustment sensor

Claims (1)

[Claims] 1. A bread baking body comprising: a baking oven body; a bread baking case set in the baking oven body; and a lid openably and closably attached to an upper opening of the baking oven body. A bread maker that puts bread ingredients into a case and kneads to make bread dough, ferments the bread dough, and then bake the bread by baking it, wherein the baking oven body has the bread dough with the lid during the fermentation process. A bread maker, which is provided with a sensor for detecting the bulge up to the vicinity of, and a control means for terminating the fermentation process and shifting to the baking process when the sensor detects the bulge.