JPH06261830A - Automatic bread baking machine - Google Patents

Abstract

PURPOSE:To obviate kneading/fermentation insufficiency of bread by providing a course for bread ingredients by which gluten is scarcely made, and adding a cooling process for cooling the bread ingredients by an air wind by driving a fan motor in the beginning of a primary fermentation process. CONSTITUTION:At the time of making bread, a vane 11 is set to a vessel 4, ingredients of bread are put therein, and an outer cover 3 is closed. Subsequently, when a button of a prescribed bread course provided in a control panel 5 and a start switch is depressed, bread is made, while controlling a main motor 7, a heater 8 and a fan motor 9 through a control circuit 6, based on temperature information of bread ingredents from a vessel sensor 10, in accordance with a program set in advance. In this case, a course for bread ingredients by which gluten is scarcely made is provided, a primary kneading process, a primary fermentation process, a secondary kneading process and a secondary fermentation process are set, and also, a cooling process for driving a ventilation fan 12 and cooling the bread ingredients by an air wind in the beginning of the primary fermentation process.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a general household automatic bread maker.

[0002]

2. Description of the Related Art Conventionally, in this type of automatic bread maker, a control circuit incorporates only a certain operation program dedicated to normal bread (for example, Japanese Patent Laid-Open No. 1-1153).
21).

[0003]

[Problems to be Solved by the Invention] In the case of bread ingredients using whole grain flour, since the content of protein in wheat flour is small, it is difficult to form gluten produced by hydrating the flour with water, which is a problem with ordinary bread. With the control of the kneading process and fermentation process by a certain fixed operation program, the kneading and fermentation were likely to be insufficient, and the bread dough was poorly finished, and it was not possible to bake it into a soft and puffy bread.

Even if the kneading time is extended or the number of fermentation steps is increased, the temperature of the bread dough is increased due to the kneading operation and the like, and the dough is liable to be in a fermentation state as it is, and the best dough cannot be produced.

Further, even during fermentation, only the surface is cooled and a temperature difference occurs between the surface of the bread dough and the contents, so that a good bread dough cannot be produced.

[0006]

Means for Solving the Problems The present invention has been made in order to solve the above-mentioned problems, and a course for bread dough that does not easily produce gluten is provided, and a primary kneading step, a primary fermentation step, a secondary kneading step, A secondary fermentation process was set up, and a cooling process in which a fan motor was driven to cool the bread dough with a blower fan was provided in the initial stage of the primary fermentation process.

[0007]

With the above configuration, when a course for bread dough that does not easily produce gluten is selected, the process automatically proceeds to the primary kneading step, the primary fermentation step, the secondary kneading step, and the secondary fermentation step. During the initial stage of the primary fermentation process during this period, the fan motor rotates based on the preset time and the electric current according to the temperature rise of the bread dough during the primary kneading process, and the dough is cooled to maintain an appropriate temperature. Kneading and fermentation do not become insufficient, and good bread dough can be made just like normal ingredients.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS.

In FIG. 1, 1 is a main body case, 2 is an outer lid, 3 is a heating chamber provided in the main body case 1, and 4 is a container which is detachably placed in the heating chamber 3. Reference numeral 5 denotes a control panel provided on the upper front surface of the main body case 1, provided with a pan course button (not shown) for selecting a normal material or a non-normal material, and a main motor 7 and a heater 8 at a lower portion. And a control circuit 6 for controlling the fan motor 9 is housed. Reference numeral 10 is a container sensor that presses the outer bottom surface of the container 4 to detect the temperature of the bread dough, 11 is a blade that stirs the bread dough, and 12 is a blower fan that blows air into the heating chamber 3.

The operation of this embodiment having the above structure will be described.

The blade 11 is set in the container 4, the bread ingredients are put therein, and the outer lid 2 is closed. If a button (not shown) for a pan-course other than the normal one provided on the control panel 5 is selected and a start switch (not shown) is pressed, the control circuit 6 starts to operate according to a preset program,
The bread is made while controlling the main motor 7, the heater 8 and the fan motor 9 based on the temperature information of the bread dough from the container sensor 10.

Here, the rotation of the fan motor 9 cools the bread dough at the time of kneading and fermentation, acts as an air blower for convection heating at the time of baking, and further functions as cooling of the bread after baking.

FIG. 2 shows a part of the above program. When the start switch is turned on (S1), the main motor 7 is automatically energized (S2) and the blade 11
By rotating the dough, the bread dough is "primary kneading process" for a predetermined time
(A) is performed and the process ends (S3).

The main motor 7 changes to intermittent rotation for 1 second ON and 29 seconds OFF, which is a range where the dough is not damaged due to excessive kneading (S4), and the "primary fermentation process" (B) is performed while keeping the temperature distribution of the dough uniform. enter. In the initial stage of this "primary fermentation process" (B), the container sensor 10 detects the temperature of the bread dough that has been heated by the primary kneading, and the fan is used until the temperature reaches the set temperature within a preset time according to the temperature. "Cooling process" in which temperature is controlled so that the motor 9 is energized and the bread dough is cooled by the blower fan 12
(C) Fermentation is performed through (S5 to S6), and intermittent energization to the main motor 7 is stopped (S7).

For example, if the temperature of the dough at the end of the primary kneading is 25 ° C. or higher, the fan motor 9 is turned on for 15 minutes.
The fan motor 9 is rotated at a duty ratio of 00%, and if the temperature is 18 ° C. or higher and lower than 25 ° C., the fan motor 9 is rotated at a duty ratio of 30% for 20 minutes. Since the fermentation is carried out by controlling only the heating by, and controlling the temperature of the bread dough to always be maintained at about 30 ° C., the bread dough can be put in the best state.

Next, the main motor 7 is energized (S8), the secondary kneading is carried out to degas, and the secondary fermentation,
Degassing and shaping fermentation are performed, and bread is baked while controlling based on the temperature information of the bread dough from the container sensor 10. Also in the secondary fermentation, the cooling step (C) is provided in the initial stage like the primary fermentation step (B).

On the other hand, when the normal bread course is selected, when the start switch is pressed, the main motor 7 is automatically energized, the primary kneading is performed by the rotation of the blades 11, and the primary fermentation, degassing, and secondary fermentation are performed. The bread is baked after the second kneading and the second fermentation.

[0018]

As described above, according to the present invention, a course for bread dough that is hard to produce gluten is provided, and a primary kneading step, a primary fermentation step, a secondary kneading step and a secondary fermentation step are set, and the primary fermentation step By providing a cooling process to drive the fan motor to cool the bread dough by the blower fan in the initial stage, kneading and fermentation deficiency can be eliminated, control that can be adapted to various types of flour can be performed, and delicious tasty breads can be automatically It is intended to provide an automatic bread maker having a wide range of usability, which can be baked into soft and fluffy bread with good growth.

[Brief description of drawings]

FIG. 1 is a schematic vertical sectional view of an automatic bread maker showing an embodiment of the present invention.

FIG. 2 is also a program of a control circuit.

[Explanation of symbols]

 1 Body Case 2 Outer Lid 3 Heating Chamber 4 Container 5 Control Panel 7 Main Motor 8 Heater 9 Fan Motor 10 Container Sensor

Claims (6)

[Claims] 1. A container (4) detachably mounted in a heating chamber (3) provided inside a main body case (1), a main motor (7), and a heater (4) provided outside the container (4). 8) and a fan motor (9), wherein the control circuit (6) drives the main motor (7), the heater (8) and the fan motor (9) to produce bread, A course for bread dough that does not easily produce gluten is provided, and a primary kneading process (A), a primary fermentation process (B), a secondary kneading process, and a secondary fermentation process are set, and a fan is provided in the initial stage of the primary fermentation process (B). An automatic bread maker, comprising a cooling step (C) for driving a motor (9) and cooling a bread dough with a blower fan (12). 2. In the cooling step (C), the cooling time by the blower fan (12) and the energization rate to the fan motor (9) are controlled according to the temperature of the bread dough at the end of the kneading in the primary kneading step (A). The automatic bread maker according to claim 1, wherein the process is performed by a preset program. 3. In the cooling step (C), when the temperature of the dough at the end of the kneading in the primary kneading step (A) is high,
2. The automatic bread maker according to claim 1, wherein the energization rate to the fan motor (9) is increased and the energization rate is decreased as the temperature decreases. 4. In the cooling step (C), when the temperature of the bread dough at the end of the kneading in the primary kneading step (A) is low,
Heater (8) without energizing fan motor (9)
2. The automatic bread maker according to claim 1, wherein the temperature of the bread dough is controlled only by heating by. 5. The automatic bread maker according to claim 1, further comprising a cooling step (C) in the secondary fermentation step. 6. The primary fermentation step (B) is characterized in that the blades (11) are intermittently rotated within a range that is not damaged by over-kneading the bread dough so that the temperature distribution of the entire dough is uniform. 1. The automatic bread machine according to 1.