JPH10234583A - Home bread maker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable to obtain bread in good baking color even when bread ingredients are less than a prescribe amount, by equipping heaters on the upper and lower parts of a bread case and controlling each heater corresponding to the amount of bread ingredients less than prescribed one. SOLUTION: A controller 17 starts bread making action corresponding to an operation input to an operation panel 16, actuates motor 9 and heaters 13, 14 in a prescribed procedure monitoring temperature, etc., given by a temperature sensor 16, and keeps a prescribed baking temperature T1 to carry out bread making action. When a timing to baking coloring came in the latter half of the baking process, the controller changes to heat bread by both upper and lower heaters 13, 14 based on a prescribed temperature T2 higher than the baking temperature T1 when the amount of bread ingredients is less. That is, if the temperature in the heating room is lower than the prescribed temperature 2, heaters 13, 14 are turned ON, and if reaches, OFF. After that, energizing of the upper heater 14 is limited considering safety at taking out the bread case 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a kneading, fermenting and baking of bread material in the bread case by putting a predetermined amount of bread material into a built-in bread case and starting a bread making operation. A home bread baker whose upper end reaches the height near or above the upper edge of the bread case, which is used for baking bread for home use, particularly when baking small bread using a smaller amount of bread material than the predetermined amount. The present invention also relates to an apparatus which is improved so as to obtain bread of good baked color.

[0002]

2. Description of the Related Art Conventionally, this kind of apparatus is, for example, one loaf,
Equipped with a bread case with a capacity according to the size of the bread to be baked, such as 1.5 loaves, put a predetermined amount of bread ingredients according to the size of each bread into this bread case and start the bread making operation, and in this case Bread ingredients were kneaded, fermented, and baked, and bread was baked in a size whose upper end reached a height near or above the upper edge of the bread case. In addition, most of this type of apparatus is provided with one heater so as to surround the pan case at a height corresponding to the lower part of the pan case,
The heating during the fermentation and the firing was performed by the single heater.

[0003]

By the way, with the widespread use of this kind of bread bakers, a device for baking larger sized breads has been required, and recently, a device for baking two or more loaves has also been developed. ing. And when using such a large-capacity device, it is natural to want to bake not only large loaves of 2 loaves but also small loaves as needed, such as 1 loaf and 1.5 loaves. There will be. However, when trying to bake a small loaf such as one loaf in a large loaf bread case for two loaves, the dough only ferments and grows to a position much lower than the upper edge of the bread case. There is a problem that the bread is not unbaked on the top surface of the bread and only the top surface becomes unnaturally white.

SUMMARY OF THE INVENTION The present invention addresses the above-mentioned problem, and is intended to determine whether even if a small bread having a small capacity is baked in a large capacity bread case, a bread with a baked color that is the same as that of the other bread can be obtained. Is the main issue.

[0005]

According to the present invention, kneading, fermenting, and baking of bread materials are performed in the bread case by putting a predetermined amount of bread materials in a built-in bread case and starting a bread making operation. And a first heater provided at a height corresponding to a lower portion of the bread case in a household bread baker whose upper end is baked in bread having a size close to or higher than the upper edge of the bread case. When,
A second provided at a height corresponding to the upper part of the bread case
Heater, an operation panel capable of selecting a bread making course corresponding to the amount of bread material smaller than the predetermined amount, in addition to the bread making course according to the predetermined amount of bread material, and the operation panel according to the bread making course. A control means for controlling the first and second heaters so as to bake the bread by energizing the first and second heaters solves the above problem.

In the control means, the first heater is usually mainly energized to bake the bread, and in the bread making course corresponding to the amount of bread material smaller than the predetermined amount, the first heater is used. In addition, it is preferable to control the second heater so that the bread is baked by energizing the second heater. A temperature sensor for detecting a temperature of the pan case or a temperature of a heating chamber accommodating the pan case; wherein the control means supplies electricity to first and second heaters to bake the bread; It is desirable to control the temperature so that the power supply to the second heater is cut off in preference to the first heater in accordance with the temperature increase given in step (1). Further, it is preferable that the control means controls the power supply to the second heater to be cut off just before the completion of the baking of the bread.

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is an explanatory sectional view showing a configuration of the embodiment. Reference numeral 1 denotes a bread baker body, in which a heating chamber 3 which can be opened and closed by a lid 2 is formed, and a pan case 4 is detachably provided in the heating chamber 3. The bread case 4 has a capacity for baking two loaves of bread, and is fixed to the heating chamber 3 by engaging the bottom metal fitting 5 with the installation tool 6 at the bottom of the heating chamber 3. The bottom of the pan case 4 is provided with a blade 7 for kneading the bread material. The blade 7 is connected to the driving side of the pan case 4 by a coupling 8 and is driven by a motor 9 via pulleys 10 and 11 and a belt 12. Driven to rotate.

In the heating chamber 3, a first heater 13 provided at a height corresponding to a lower portion of the pan case 4 and a second heater 1 provided at a height corresponding to an upper portion of the pan case 4
4 are provided. The first heater 13 is desirably located at the bottom of the pan case 4 as shown in the drawing so as to be able to heat the entire inside of the heating chamber 3 alone, and the second heater 14 is used for heating by the first heater 13. It is used as an aid and is preferably near the upper end of the bread case 4 so that the upper surface of the small bread can be burnt. The second heater 14 is located above the pan case 4,
That is, it may be attached to the lid 2. But,
In this case, when the lid 2 is opened, there is a high possibility that a person directly touches the heater 14, so it is necessary to provide a cover or the like for safety.

Reference numeral 15 denotes a temperature sensor mounted on the wall of the heating chamber 3 to detect the temperature of the heating chamber 3, 16 denotes an operation panel formed on the upper surface of the main body 1, and 17 denotes a controller. FIG. 2 shows a control system centered on the controller 17. The controller 17 starts the baking operation in response to an operation input to the operation panel 16, and monitors the motor 9 and the heaters 13 and 14 while monitoring the temperature and the like provided by the temperature sensor 16.
Are operated in a predetermined procedure to execute the bread making operation. If the temperature sensor 15 is provided in contact with the wall surface of the pan case 4 so that the temperature of the pan case 4 can be directly detected, more accurate temperature control can be performed.

The operation panel 16 includes means for selecting bread making menus ("standard", "high speed", "sweet bread", "french bread", "dough making", etc.) normally provided in a known bread bakery, and the bread baking time. In addition to the timer setting means for making reservations, the size of the bread you want to make
Size selection means 19 (selection key) for selecting and setting "one loaf" or the like is provided. Reference numeral 20 denotes a start key for confirming selection input and timer setting on the operation panel 16 and starting operation.

In the bread case 4, put an amount of bread material corresponding to the size of bread to be made, input a bread making menu, a timer setting and a bread size selection as desired on the operation panel 16, and press the start key 20. For example, the program by the controller 7 is started, and if there is a timer setting, the baking operation is started at a timing corresponding to the setting, and if there is no timer setting, immediately after the start key 20 is pressed.

FIG. 3 is a flowchart exemplifying the bread making operation provided by the controller 7, and shows, as an example, the steps of a "high speed" course for baking bread in a short time. When the bread making operation is started, the blade 7 is driven to rotate, and the kneading step (a) is performed. During the kneading process, the first heater 13 is intermittently energized, and the inside of the heating chamber 3 is maintained at a temperature of about 30 ° C., which promotes the fermentation of the dough, so that the time of the subsequent fermentation process is shortened. ing. In this heating operation, if there is a certain temperature difference (15 deg or more) between about 30 ° C. at which the temperature in the heating chamber 3 becomes the target value, the second
, The heater 14 is controlled so that the temperature of the heating chamber 3 quickly reaches the target value.

When the kneading step is completed after a lapse of a predetermined kneading time, the rotation of the blades 7 is stopped, and the process proceeds to the fermentation step (b). In this fermentation step, the temperature is maintained at about 35 ° C. higher by the first heater 13 than in the kneading step, and the dough is fermented at a stretch. When the fermentation step is completed after a lapse of a predetermined fermentation time, the first and second heaters are energized according to the procedure shown in FIG. 4 to shift to the firing step (c). Here, the bread dough in the bread case 4 is, as a guide, the height of the dotted line H2 in FIG. Dotted line H1 for bread loaf material
Expand to the height of

Although the "high-speed" course has been exemplified here, in other "standard" courses and the like, a preliminary fermentation or degassing step is added between the kneading step (a) and the fermentation step (b). It should be noted that the number of steps to be executed, the time for fermentation and baking, and the set temperature are different depending on the selected bread making menu and the size of the bread.

FIG. 4 is a view showing the state of the heater 13 in the firing step.
The operation of the baking step will be described below with reference to a flowchart showing the control procedure of FIG.

By referring to the input to the size selection means 19, it is confirmed whether the bread making operation being performed is a course for making two loaves of bread or another course for one loaf or 1.5 loaves (1). In the case of a two loaf course, the operations of steps (2) to (7) are repeated to obtain a predetermined firing temperature T1 (110 to 160).
Bake 2 loaves of bread. That is, it is checked whether or not the temperature in the heating chamber 3 given by the temperature sensor 15 has reached the firing temperature T1 (2), and if it has not reached T1, the first heater 13 is turned on (energized) (3). , T1 is reached, the heater 13 is turned off (power is turned off) (4). When it is detected that the temperature of the heating chamber 3 has not reached the firing temperature T1 and that the temperature difference up to T1 is equal to or more than a predetermined set value [T] (15 deg) (5), the second heater 14 is also turned on. Then, the heating chamber 3 is rapidly heated (6), and when the temperature difference becomes smaller than a predetermined value, the heater 14 is turned off (7).

The heating in steps (3) and (6) does not simply mean that the heaters 13 and 14 are continuously energized. Actually, an operation is performed in which the duty ratio per unit time is varied according to the temperature difference between the temperature of the heating chamber 3 and the target firing temperature T1, and the temperature of the heating chamber 3 is set to the firing temperature T1.
It is adjusted so that it does not greatly exceed 1. In this manner, the operations of steps (2) to (7) are repeated, and when a predetermined baking time has elapsed (8), the process proceeds to the pan slow cooling routine (9) and the temperature of the heating chamber 3 is reduced to such a degree that no dew condensation occurs in the pan case. When the bread case 4 is taken out of the heating chamber 3 or a termination operation is input on the operation panel 16, a series of bread making operations is terminated. In the pan slow cooling routine (9), slow cooling is performed by gradually lowering the duty ratio of the first heater 13.

As described above, when baking two loaves of bread, the first heater 13 is mainly energized and heated.
When the temperature of the heating chamber 3 is low, such as at the beginning of the firing step, the second heater 14 is also energized to raise the temperature of the heating chamber 3 in a short time to shorten the baking time. In the state close to the target firing temperature T1, the heating is performed by the first heater 13 only, in order to prevent hot air from concentrating above the heating chamber 3 and causing uneven baking. is there.

If it is confirmed in the step (1) that the course is a loaf or a 1.5 loaf course, it is heated in the first half of the firing step by the operations of the steps (2) to (7) in the same manner as in the above-mentioned two loaf course. However, when the timing of firing coloration in the latter half of the process is reached (10), the set temperature T2 (T2
> T1, T2: 150 to 200 ° C.). That is, if the temperature of the heating chamber 3 is lower than the set temperature T2 (11), the first and second heaters 13 and 14 are turned on (12), and if the temperature has reached the set temperature T2, the heaters 13 and 14 are turned on.
Turn off (13). Thereafter, when the time for completion of baking is approached and the timing of preparation for completion (a few minutes before completion of baking) is reached (14), energization to the upper heater 14 is restricted in consideration of safety when removing the pan case 4. (15).

As described above, in the case of baking bread such as one loaf or 1.5 loaf less than the capacity of the bread case 4, the second heater 14 is energized so that the upper surface of the bread is colored. . When the second heater 14 is energized, the pan case 4
The upper wall surface is heated, so that radiant heat is radiated from the upper wall surface of the pan case 4 to the upper surface of the bread, so that a good burning color can be added. In addition, the second heater 14 is located close to the hand when taking out the baked bread in the upper part of the heating chamber 3 together with the bread case 4, so that the power supply to the heater 14 is stopped before the baking is completed. It is safe to keep the temperature down. When the predetermined baking time elapses (8), the process proceeds to the above-described slow bread cooling routine (9), and the temperature in the heating chamber 3 is reduced so that dew condensation occurs in the bread case 4 and the bread does not become sticky. Is gradually lowered, and the pan case 4 is taken out of the heating chamber 3 or the operation panel 16
If there is an input of an end operation, a series of bread making operations is ended.

The present invention is not limited to the above embodiment. In the embodiment, the heating chamber 3 is mainly heated by the first heater 13, but the second heater 14 may be used by energizing at the same time. In this case, the duty ratio of the second heater 14 is set lower than that of the first heater 13 or the second heater 14 is used.
As the heater 14, a heater having a smaller heat generation than the first heater 13 may be adopted. Further, the second heater 14 may be provided above the pan case 4 so as to impart a burning color by direct heat radiation from the heater to the upper surface of the pan.

[0022]

As described above, according to the present invention,
Even in the case of baking small bread less than the capacity of the bread case, the use of the second heater makes it possible to impart a good baking color to the upper surface, and one device can bake a plurality of sizes of bread. Also, depending on the temperature condition, the second
The heater can be energized to assist heating by the first heater, the heating chamber can be quickly raised to the set temperature, and the baking operation can be shortened.

[Brief description of the drawings]

FIG. 1 is an explanatory sectional view showing a configuration of an embodiment of the present invention.

FIG. 2 is a block diagram illustrating a control system according to the embodiment.

FIG. 3 is a flowchart illustrating an example of a bread making operation according to the embodiment.

FIG. 4 is a flowchart illustrating a control program of a baking process in the bread making operation of the embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Bread baker main body 2 Lid 3 Heating chamber 4 Pan case 7 Blade 9 Motor 13 First heater 14 Second heater 15 Temperature sensor 16 Operation panel 17 Controller

Claims (4)

[Claims] 1. A predetermined amount of bread material is put in a built-in bread case to start a bread-making operation, so that kneading, fermentation and baking of the bread material are performed in the bread case, and the upper end thereof is placed on the bread case. In a domestic bread baker adapted to bake bread having a size close to or higher than an edge, a first heater provided at a height corresponding to a lower portion of the bread case, and a first heater provided at an upper portion of the bread case. An operation panel capable of selecting a second heater provided at a corresponding height, and a bread making course corresponding to the amount of bread material smaller than the predetermined amount in addition to the bread making course corresponding to the predetermined amount of bread material. And a control means for controlling the first and second heaters to energize the bread in accordance with the bread making course, so as to bake the bread. 2. The home-use baking oven according to claim 1, wherein the control means normally bake the bread by mainly supplying power to the first heater, and reduce the amount of bread material smaller than the predetermined amount. A household bread baker characterized in that in a corresponding bread making course, a second heater is energized in addition to the first heater so as to bake the bread. 3. The home-use baking oven according to claim 1, further comprising a temperature sensor for detecting a temperature of the pan case or a temperature of a heating chamber accommodating the pan case. The second heater is energized to bake the bread, and the temperature is controlled so as to interrupt the energization of the second heater in preference to the first heater in response to a rise in the temperature given by the temperature sensor. Home bread maker. 4. The home bread baker according to claim 1, wherein the control means controls the power supply to the second heater to be cut off before the completion of the baking of the bread. And home bakeware.