JPH08191761A - Automatically baking machine - Google Patents

Abstract

PURPOSE: To correct the control temperature every process of a cooking process so as to suppress the influence of the room temperature on a temperature detecting means, and make a bread with homogeneous result independent from the room temperature. CONSTITUTION: This automatically baking machine has a first temperature detecting means 7 for detecting the temperature in a baking chamber 1 having a heater 2, and a room temperature correcting means 14 for correcting each process control temperature of processes of a cooking control means 11 for advancing the processes according to a cooking process, and the temperature is controlled by a correction value corresponding to the detected temperature just after the start.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic bread maker used at home.

[0002]

2. Description of the Related Art A conventional automatic bread maker will be described below with reference to FIGS.

Reference numeral 1 is a baking chamber, 2 is a heater, 3 is a removable bread container, 4 is a motor, 5 is a belt for transmitting the power of the motor 4, 6 is a kneading blade driven by the motor 4, 7 Is a first temperature detecting means for detecting the temperature in the baking chamber 1 for process determination and temperature control, 8 is a lid, 9 is a yeast input port for adding yeast, and 10 is a valve of the yeast input port 9. A solenoid that drops the yeast,
Reference numeral 11 is a cooking control means for controlling bread cooking, 12 is an actuator control means for controlling the heater 2, the motor 4, and the solenoid 10, and 13 is a start means for selecting a bread menu and instructing the start of cooking.

In the automatic bread machine having such a structure,
As shown in FIG. 12, the conventional cooking process has a plurality of processes including a high temperature process, a medium temperature process, and a low temperature process, and each process is selected according to the temperature detected by the first temperature detecting means 7 immediately after the start of cooking. That is, the detected temperature is 30
If the temperature is above ℃, select a high temperature process, 26 ℃ or above and 30
If the temperature is lower than ℃, the medium temperature process is selected. If the temperature is lower than 26 ° C, the low temperature process is selected. Then, cooking is performed according to each control time and each process time of the selected process.

[0005]

However, in such a conventional automatic bread maker, the temperature detecting means is constructed in a non-contact manner with the bread container to be controlled in order to simplify the construction. In that case, the temperature detected by the temperature detection means is influenced by the room temperature, and the temperature detected by the temperature detection means and the temperature of the bread container are greatly different from each other as the room temperature becomes lower. When the same process is selected when the room temperature is 20 ° C. and when the room temperature is 5 ° C., there is a problem that a large difference appears in the quality of bread depending on the room temperature.

[0006] In order to solve such a problem, by increasing the number of processes to be selected, a means for suppressing the difference in the quality of bread at room temperature is taken, but the time spent for the process development and the confirmation experiment is enormous. Become. Although various room temperature-dependent corrections have been made, if no correction value is provided for each process, precision is required, such as standard bread and soft bread, which are finely divided and cooked separately. There was a problem that it was difficult to control.

The present invention solves the above-mentioned problems, and it is necessary to develop a minimum process and suppress the difference in the quality of bread due to room temperature by changing the control temperature for each process step by a correction value. The purpose of 1.

Next, in the conventional automatic bread making machine, the control temperature of the cooking process is determined by the main body made by trial production, and the main body made by mass production confirms whether or not the quality of the bread is not different from the trial production time. There is a problem that the effect of the temperature detecting means from the room temperature is changed due to the change in the heat transfer coefficient due to the sealing property of the resin and the difference in the resin material used, and the quality of the bread is greatly changed. For this reason, there is a problem in that enormous cost and time are spent for correction and confirmation because the control temperature is changed by modifying the program of the microcomputer.

The present invention is intended to solve the above-mentioned problems. By selecting an arbitrary correction value from the correction value selecting means by a correction value selecting means without modifying the microcomputer program, The second purpose is to easily change the control temperature.

A third object is to easily and finely change the control temperature by changing the correction formula by the coefficient selecting means.

A fourth object is to change only the correction value of the process desired to be changed among the correction values of the respective processes.

Next, when the room temperature changes during bread cooking and the correction value immediately after the start of cooking becomes unsuitable, the correction value is determined again at the start of each process step, and cooking is performed at the optimum control temperature. The fifth purpose is to do so.

[0013]

In order to solve the first object, a first means of the present invention is a baking chamber having a heater, a bread container detachably mountable in the baking chamber, A kneading blade provided on the inner bottom of the bread container for kneading the bread material, a motor for driving the kneading blade, a first temperature detecting means for detecting the temperature in the baking chamber, and a user starting bread making. Start means, and immediately after the start of cooking is instructed by the start means, one cooking process is selected from a plurality of cooking processes by the temperature detected by the first temperature detecting means, and the process time of the cooking process, The cooking control means for advancing the cooking of bread according to the control temperature and the correction value for each cooking step of kneading, kneading, fermentation and baking, which corresponds to the temperature detected by the first temperature detecting means, are determined and adjusted. Add respective correction value to control temperature of each step of the process is obtained by a structure having a room temperature correcting means.

In order to solve the second object, the second aspect of the present invention
The room temperature correction means includes a plurality of correction values for each process corresponding to the temperature detected by the first temperature detection means, and a correction value selection means for selecting and instructing an arbitrary correction value from the correction values. It has a different structure.

In order to solve the third object, the third aspect of the present invention
The means for calculating the correction value for each process corresponding to the detected temperature of the first temperature detecting means by a correction formula composed of the formula of the detected temperature, and a plurality of the correction formulas given in advance. A coefficient selecting unit that can change the coefficient by selecting and instructing any one of the coefficients is provided, and the correction value obtained by changing the correction formula can be changed.

In order to solve the fourth object, the fourth aspect of the present invention
The means of the step selection means, kneading, kneading, fermentation,
Select and instruct an arbitrary step from each cooking step of baking, and how many times the correction value changing means changes the correction value of the step selected by the step selecting means among a plurality of preset numerical values The correction value of the room temperature correction means can be changed by giving a selection instruction from

In order to solve the fifth object, the fifth aspect of the present invention
Means corresponds to the second temperature detecting means provided outside the baking chamber having the heater and the temperature detected by the second temperature detecting means at each start of each cooking step of kneading, kneading, fermentation and baking. The correction value of each step is determined and the room temperature correction means for adding the correction value to the cooking control temperature is provided.

[0018]

In the above structure, according to the first means, immediately after the start means instructs the start of cooking, the room temperature correction means sets the correction value of each step corresponding to the temperature detected by the first temperature detection means. By determining and adding the correction to the control temperature, it is possible to suppress the influence of the room temperature on the first temperature detecting means.

According to the second means, the room temperature correction means has several correction values for each process, and the correction value selection means selects and instructs an arbitrary correction value from among the correction values, whereby the airtightness of the main body is improved. Alternatively, when there is a change in the heat transfer coefficient due to the difference in the resin material used, it is possible to select the optimum correction value without modifying the microcomputer program.

According to the third means, the room temperature correcting means determines the correction value corresponding to the temperature detected by the first temperature detecting means by the correction formula, and the coefficient of the correction formula is given in advance by the coefficient selecting means. By selecting and instructing from numerical values, it is possible to change to the optimum correction value without modifying the program.

According to the fourth means, the step selection means for selecting and instructing an arbitrary step from among the cooking steps of kneading, kneading, fermentation and baking of the correction value of the room temperature correction means, and the selected step By providing the correction value changing means for selecting and instructing how many times the correction value should be changed, it is possible to change only the correction value of the process that needs to be changed to the optimum correction value without modifying the program.

According to the fifth means, the second temperature detecting means is provided outside the firing chamber having the heater, and the room temperature correcting means determines the correction value corresponding to the detected temperature of the second temperature detecting means. By determining each time the bread cooking process of kneading, fermentation, and baking is started, and correcting the control temperature each time, if the room temperature changes during cooking, optimum cooking independent of room temperature can be performed.

[0023]

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

The same parts as those shown in the conventional example are designated by the same reference numerals, and the description thereof will be omitted.

(Embodiment 1) In FIG. 1, reference numeral 14 is a room temperature correction means, and when the start means 13 instructs the start of bread cooking, the temperature of the first temperature detection means 7 at that time is detected. The correction value for each process based on the temperature is determined and output to the cooking control means 11. After that, the cooking control means 11 adds a correction value to the control temperature of each step of the process given in advance, and cooks at the corrected control temperature.

FIG. 2 shows the relationship between the temperature detected by the first temperature detection means 7 and the temperature of the bread container when the correction by the room temperature correction means 14 is not performed, taking the baking process as an example. In FIG. 2, θ1 is a control temperature that determines the peak temperature, and θ2 is a control temperature that controls the temperature after the peak temperature is reached. When the room temperature is 18 ° C., the temperature of the bread container to be controlled is θ3 at the time of θ1, and the difference dθ1 is dθ1 = θ3.
−θ1. After that, the temperature difference of θ2 during temperature control is also approximately dθ.
It is 1. When the room temperature is 5 ° C., the bread container temperature becomes θ4 at the time of θ1, and the difference dθ2 is clearly d.
It is larger than θ1. After that, the temperature difference during the temperature control of θ2 is further increased. In this embodiment, dθ2 = θ
4-θ1 is about 20 ° C. It can be seen that when the room temperature is 30 ° C., the temperature difference between the bread container and the temperature control of θ1 and θ2 is small, and it is not necessary to correct the room temperature.

In the present embodiment, the correction value dθ for each process due to the difference in room temperature is experimentally obtained and stored in the room temperature correction means 14.

FIG. 3 shows a cooking process diagram of this embodiment.
Table 1 shows a list of correction values.

[0029]

[Table 1]

The first temperature detecting means 7 immediately after the start of cooking
Since the detected temperature of is the same as room temperature, the cooking control means 11
Will make a process decision at room temperature. In the case of the medium temperature process and the high temperature process, the room temperature correction means 14 does not perform the correction because the correction value dθ = 0. In the case of a low temperature process, four levels of correction values are output depending on the room temperature, and the cooking control means 11 performs cooking with control temperature = control temperature initial value + dθ.

As described above, according to this embodiment, the optimum correction can be applied to each step even when the room temperature is low, so that the temperature of the bread container can be accurately controlled.

(Second Embodiment) Next, a second embodiment will be described with reference to FIG.

In FIG. 4, the room temperature correction means 14 stores in advance several kinds of correction values for each process as shown in (Table 1), and the correction values selected and instructed by the correction value selection means 15 are used to set the room temperature to room temperature. Determine the corresponding correction value. The selection instruction by the correction value selection means 15 is performed by applying an arbitrary voltage between 0V and 5V to the AD input terminal of the microcomputer by resistance division. Thereby, even when the influence of the room temperature on the first temperature detecting means 7 is changed due to the change of the hermeticity of the main body or the like, it can be easily changed to the optimum correction value.

(Third Embodiment) Next, a third embodiment will be described with reference to FIG.

In FIG. 5, the room temperature correction means 14 inputs the temperature of the first temperature detection means 7 at that time when the start means 13 instructs the start of bread cooking, and each step corresponding to the temperature. The correction value of is determined by the correction formula and is output to the cooking control means 11. Reference numeral 16 is a coefficient selecting means for selecting and instructing the coefficient of the correction formula stored in the room temperature selecting means 14 from the numerical values given in advance.

FIG. 6 shows a graph of the kneading, brewing process and the first fermentation, second fermentation, and shaping fermentation process from the correction values shown in (Table 1). The numerical values of the coefficients A and B are shown.

[0037]

[Table 2]

An approximate expression of the kneading / sneaking process graph is given by d
If θ = aT + b (a and b are constants), the correction value dθ can be changed according to the selected coefficients A and B as dθ = A × aT + b + B. The selection instruction by the coefficient selection means 16 is performed by applying an arbitrary voltage to the AD input terminal of the microcomputer. Thereby, the correction value can be finely changed without preparing many correction values. In this embodiment,
Although the same correction formula is used in each of the kneading and mashing process and the first fermentation, the second fermentation, and the shaping fermentation process, a correction formula can be provided for each process.

(Fourth Embodiment) Next, a fourth embodiment will be described with reference to FIG.

In FIG. 7, reference numeral 17 is a process selecting means.
Reference numeral 8 is a correction value changing means. In FIG. 9, the process selecting means 17 selects the codes to be changed from the selection codes 1 to 8 shown in (Table 3), and the correction value changing means 18 is designated by the selection code shown in (Table 4). The shift code is selected how many times the correction initial value of the process is changed.

[0041]

[Table 3]

[0042]

[Table 4]

The selection instruction by the process selecting means 17 and the correction value changing means 18 is performed by applying an arbitrary voltage to the AD input terminal of the microcomputer. Thereby, it is possible to change only the correction value of the process to be changed. Thus, even if only the process affected by the room temperature of the first temperature detecting means 7 is significantly changed due to a change in the hermeticity of the main body, the optimum correction value can be easily changed.

(Fifth Embodiment) Next, a fifth embodiment will be described with reference to FIG.

In FIG. 8, reference numeral 19 is a second temperature detecting means, which is provided at a position where the room temperature around the main body can be detected without being affected by the heater 2. When the start means 13 instructs the start of bread cooking, the room temperature correction means 14 detects the temperature of the first temperature detection means 7 at that time, and determines the correction value of the bending step corresponding to that temperature, Output to the cooking control means 11. After that, from the kneading step to the baking step, the temperature detected by the second temperature detecting means 19 is input at the start of the step, the correction value corresponding to the temperature is determined, and output to the cooking control means 11. As a result, even if heating is performed during cooking and the room temperature rises, it is possible to perform temperature control with an optimum correction value commensurate with the room temperature.

[0046]

As is apparent from the above embodiments, according to the present invention, by providing the room temperature correcting means, it is possible to correct the influence of the room temperature on the first temperature detecting means for each process. Therefore, the temperature of the bread container can be controlled according to the control temperature of the cooking process, and it is possible to obtain bread with a uniform quality regardless of room temperature.

By providing the room temperature correction means and the correction value selection means, the airtightness of the main body at the time of trial manufacture and mass production,
When there is a change in the heat transfer coefficient due to a difference in the resin material used, it is possible to easily select the optimum correction value without modifying the microcomputer program.

Further, by providing the room temperature correction means and the coefficient selection means, the correction value by the temperature of the first temperature detection means is determined by the correction formula, and the correction formula can be easily set without modifying the microcomputer program. Further, the optimum correction value can be obtained.

By providing the room temperature correcting means, the step selecting means, and the correction value changing means, even when only the steps affected by the room temperature of the first temperature detecting means are changed due to the difference in the hermeticity of the main body or the like. It is possible to easily change only the correction value of the process that needs to be changed to the optimum correction value without modifying the microcomputer program.

Further, by providing the room temperature correction means and the second temperature detection means, the correction value can be determined at the start of each step of the cooking process. Therefore, even if the room temperature changes during cooking, the room temperature is changed. You can cook bread with the optimum correction value that suits your needs.

[Brief description of drawings]

FIG. 1 is a configuration diagram showing an automatic bread maker according to a first embodiment of the present invention.

FIG. 2 (a) is a diagram showing changes in the temperature detected by the first temperature detecting means and the temperature of the bread container at room temperature of 18 ° C. of the automatic bread machine, and (b) at room temperature of 5 ° C. of the automatic bread machine. The figure which shows the detection temperature of one temperature detection means, and the change of the temperature of a bread container (c) The figure which shows the detection temperature of the 1st temperature detection means and the change of the temperature of a bread container in room temperature 30 degreeC of the same automatic bread making machine.

[Fig. 3] Cooking process diagram of the automatic bread machine

FIG. 4 is a configuration diagram showing an automatic bread maker according to a second embodiment of the present invention.

FIG. 5 is a configuration diagram showing an automatic bread maker according to a third embodiment of the present invention.

FIG. 6 is a graph showing a correction formula of the automatic bread machine.

FIG. 7 is a configuration diagram showing an automatic bread maker according to a fourth embodiment of the present invention.

FIG. 8 is a configuration diagram showing an automatic bread maker according to a fifth embodiment of the present invention.

FIG. 9 is a configuration diagram showing a conventional automatic bread maker.

FIG. 10 is a cooking process diagram of a conventional automatic bread maker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Baking chamber 2 Heater 3 Bread container 4 Motor 6 Mixing blade 7 First temperature detection means 11 Cooking control means 12 Actuator control means 13 Start means 14 Room temperature correction means 15 Correction value selection means 16 Coefficient selection means 17 Process selection means 18 Correction Value changing means 19 Second temperature detecting means

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hironobu Tanaka 1006 Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd.

Claims (5)

[Claims] 1. A baking chamber having a heater, a bread container detachably mountable in the baking chamber, a kneading blade provided on the inner bottom of the bread container to knead bread ingredients, and the kneading blade is driven. A motor, a first temperature detecting means for detecting a temperature in the baking chamber, a start means for starting a bread making operation by a user, and the first temperature detecting means immediately after the start instruction is given by the start means. A cooking control unit that selects one cooking process from a plurality of cooking processes according to the detected temperature from the cooking process, and advances the cooking of bread according to the process time and control temperature of the cooking process, and the detection from the first temperature detection unit. Corresponding to the temperature,
An automatic bread maker having a room temperature correction means for determining a correction value for each cooking step of kneading, fermentation, and baking and adding the correction value to each control temperature of each step of the cooking process. 2. The room temperature correction means includes a plurality of correction values for each process corresponding to the temperature detected by the first temperature detection means, and correction value selection means for selecting and instructing an arbitrary correction value from the correction values. The automatic bread maker according to claim 1, further comprising: 3. A room temperature correction means for calculating a correction value for each process corresponding to the detected temperature of the first temperature detection means by a correction formula composed of a detected temperature formula, and a plurality of correction formulas given in advance. 2. The automatic bread maker according to claim 1, further comprising: a coefficient selecting unit that can be changed by selecting and instructing an arbitrary one of the coefficients, and the correction value obtained by changing the correction formula can be changed. 4. The process selecting means instructs to select an arbitrary step from each cooking step of kneading, kneading, fermentation, and baking, and the correction value changing means corrects the correction value of the step selected by the step selecting means. 2. The automatic bread maker according to claim 1, wherein the correction value of the room temperature correction means can be changed by instructing how many times are changed from a given plurality of numerical values. 5. A second temperature detecting means provided outside a baking chamber having a heater, and a temperature detected by the second temperature detecting means at the start of each cooking step of kneading, kneading, fermentation and baking. The automatic bread maker according to claim 1, further comprising room temperature correction means for determining a correction value for each corresponding step and adding the correction value to the cooking control temperature.