JPS62217916A - Full-automatic bread maker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a fully automatic bread maker that can produce fresh bread at a desired time by simply adding predetermined ingredients.

Conventional technology When baking bread at home, equipment such as a kneading machine, fermentation machine, push rod, and oven are generally used. Making bread in a standing position required considerable skill. In order to solve these problems, a bread making machine (Japanese Unexamined Patent Application Publication No. 1983-3028) has been proposed in which a kneading function, a fermentation function, and an open function are housed in a single product.

The configuration of this conventional machine is shown in Figure 3. In the figure, 1 is a main body case, 2 is a frame provided inside the main body case 1,
A motor 3, a heater 4, and a heating tank 6 equipped with a heat insulating material 5 on the outer periphery are fixed to the frame 2, and a bread mold 8 having kneading blades 7 is mounted inside the heating tank 6. Roughly speaking, a lid 11 having a top plate 9 and steam holes 10 is fitted to the heating [6], and covers the heating tank 6 and the bread mold 8.

12 is a control circuit having a timer, temperature adjustment and voltage adjustment functions. Further, a temperature sensor is fixed to the outer surface of the heating tank 6.

According to the conventional bread making machine with such a configuration, when ingredients are put into the bread mold 8 and a timer is set, operation starts at a predetermined time, and each process is automatically performed by the timer and temperature control, and the timer is set. The bread is baked on time. Further, when the baking is completed, the temperature of the heating tank 6 is lowered to enter a heat-retaining state.

Problems to be Solved by the Invention In such a conventional configuration, the heating tank 6 is
The entire bread is heated, so you can enjoy freshly baked bread whenever you take it out. During this warming process, until the heater is turned off and the temperature of the bread mold 8 falls below 100℃,
There is no problem since there is no condensation on the top and sides of the bread. However, since the heat capacity of the blade 7 and the joint 13 on the bottom of the bread is large, these are cooled by the outside air, and the temperature balance of the bread becomes lower at the bottom. There was a problem that condensation would form on contact with the bread, making the bottom of the bread wet.

In addition, if the temperature of the bread mold 8 is set to 700°C or higher to prevent the bottom of the bread from getting wet, the sides and top of the bread will be constantly dry, and if this temperature continues for more than 30 minutes, the surface will dry out. The problem was that the bread was dry and hard.

The present invention solves these problems, and aims to provide warm bread that does not cause dew condensation even when kept warm after baking and does not dry out on the surface.

Means for Solving the Problem In order to solve this problem, the present invention applies a duty input to the heater within a range where the bread and bread baking mold naturally cool down for a certain period of time after bread baking.

Effect: With this configuration, when the duty input is applied to the heater after baking the bread, a temperature difference of "bread baking mold ≧ bread" is created between the bread and the bread baking mold, and the saturated steam inside the bread is transferred to the bread baking mold or bread baking mold. The bread itself is naturally cooled while preventing condensation from forming on the surface. In addition, since the steam from the bread is absorbed, freshly baked bread without stickiness can be provided no matter when the bread is removed from the product.

EXAMPLE Hereinafter, an example of the present invention will be described based on FIGS. 1 and 2. In FIG. 1, 14 is a main body, 15 is a chassis provided within the main body 14, and a motor 16 is fixed to this chassis 15. A small pulley 17 is fixed to the shaft of the motor 16, and power is transmitted to a large pulley 19 via a belt 18.

Further, a lower heater 2o is fixed to the chassis 15 via a heater fixing insulator 21, and a firing chamber 23 equipped with a heat insulating material 22 on the outer periphery is fixed. Inside this baking chamber 23, a bread baking mold 2 is provided with a removable kneading blade 24 at the bottom.
There are 5. A bread mold stand 26 is fixed to the bottom of the bread baking mold 25, and a feather shaft 27 and an upper connector 2 are attached to this bread mold stand 26.
8 is pivoted.

Further, at the bottom of the baking chamber 23, a bread mold base 31 is provided which is fixed to the chassis 15 and supports the large pulley 19, the bobbin shaft 29, and the lower connector 3°. The bread holder of the bread baking mold 25 is removably fitted to the stand 31.

Further, an elastically supported temperature sensing portion 32 protrudes from the side surface of the baking chamber 23 and is in pressure contact with the side surface of the bread baking mold 25 . An upper heater 3 is installed almost all around the inside of the upper part of the firing chamber 23.
3 is equipped.

Further, on the upper surface of the firing chamber 23, there is a lid 34 that can be opened and closed, a mounting shaft 35 protruding from the center of the lower surface, and an inner lid 37 that is elastically supported by a pressing spring 36. As a result, the lower outer circumferential surface of the inner lid 37 is brought into pressure contact with the upper surface of the upper heater 33. There is a steam vent opening 38 between the upper heater 33 and the firing chamber 23. Furthermore, the lid body 34 has an opening knob 39 and a latch 4 for opening the lid body 34.
0 is set.

The small pulley 17 has an eccentrically rotatable connector rod 4.
1 is attached, and a reciprocating pump 42 is attached to this. The reciprocating pump 42 is activated by the rotation of the motor 16 when stocking starts.
makes a reciprocating motion and sends air through the air vibrator 43 to the water supply tank 44. Since the water supply tank 44 has a sealed structure, the water inside passes through the water supply vibrator 45 and is supplied to the bread baking mold 25 from the water supply pipe 46.

Further, 47 is a switch panel for inputting settings such as baking time. 48 is a control device for determining and outputting control conditions for the motor 16, lower heater 20, and upper heater 33 based on the input information from the switch panel 41 and the temperature detection section 32.

Next, the operation of this embodiment will be explained based on FIGS. 1 and 2. First, at a certain predetermined time, freshly baked bread 49
When the bread baking mold 25 is to be eaten, ingredients such as flour are placed in the baking mold 25, set in the baking chamber 23, the lid 34 is closed, and a predetermined amount of water is poured into the water tank 44. Then, when the power is turned on and the baking time is input from the switch panel 41, the baking starts automatically at a predetermined time.

First, the kneading blades 24 are rotated by the rotation of the motor 16, and at the same time the reciprocating pump 42 moves reciprocally to send air to the water supply tank 44, and water is injected into the bread baking mold 25 from the water supply pipe 46 and kneaded with ingredients such as flour. I'm going to go. From now on, fermentation, gas handling, shaping fermentation, baking and control equipment 48
As a result, the temperature is detected by the time and temperature detection unit 32, and the heaters 20 and 33 are controlled to automatically make bread according to the process.

When the firing is completed, a duty-controlled input is input from the control device 48 to the lower heater 20 and the upper heater 33.

The input settings are such that the bread 49 and the bread baking mold 25 are sufficiently naturally cooled down to the heat retention set temperature, and are balanced at this heat retention temperature. Weight of bread 49, bread baking mold 25, kneading blade 24. Considering the weight of the bread mold table 26, etc., this human power % is an input of 5 to 20% (input at the end of baking is assumed to be 100%).

After completion of baking, the duty input to the heater 20.33 causes a temperature difference between the bread 49 and the bread baking mold 25 of [bread baking mold 25≧bread 49J], and the saturated steam in the bread 49 is transferred to the bread baking mold 25 or the bread 49. It is arranged so that dew does not condense on the surface and is released from the steam vent opening GL138.

Further, since the heater input is set within a range where the bread 49 naturally cools down to the heat retention temperature, the bread 49 is prevented from drying, the outer skin is kept soft, and the moisture inside the bread 49 is kept constant. When the bread baking mold 25 reaches the temperature set for keeping warm, another duty input set for keeping warm is applied to the upper and lower heaters 20 and 33 to keep the bread 49 warm.
Warm bread 49 without stickiness can be provided no matter what time the bread 49 is taken out of the product.

Note that the same effect can be obtained with one heater or with two or more heaters. Furthermore, the same effect was obtained by keeping the temperature at a constant duty input after the completion of baking, without providing a separate duty input for keeping it warm in the evening.

Further, when the heater was not energized until the temperature of the baking mold 25 reached 100° C. and the duty input was applied when the temperature reached 100° C. or lower, the bread 49 became a better quality bread with less dryness.

According to the present invention, after bread baking, a duty input is applied to the heater within a range in which the bread and bread baking mold naturally cool down for a certain period of time, thereby determining when to take out the bread from the product. To provide warm bread in which the bread does not become wet due to condensation, the top surface of the bread does not dry out, and the moisture density within the bread remains constant.

[Brief explanation of drawings]

Fig. 1 is a vertical cross-sectional view of a fully automatic bread maker according to an embodiment of the present invention, Fig. 2 is a temperature and heater input diagram at each step in the bread manufacturing process, and Fig. 3 is a conventional fully automatic bread maker. FIG. 14...Main body 15...Chassis 16...
・Motor 17...Small pulley 18...Belt 19
...Large pulley 20...Lower heater 22...Insulation material 23...Firing chamber 24...Kneading blade 25...
・Bread baking mold 26...Bread mold stand 27...Blade shaft 28...Upper connector 29...Boori shaft 30...
・Lower connector 31... Bread-shaped bone is stand 32... Temperature detection part 33... Upper heater 34... Lid body 35
...Mounting shaft 36...Press spring 37...Inside! 38
...Steam vent opening 39...Open knob 42...
・Reciprocating pump 44... Water supply tank 46... Water supply pipe 48... Control device 49... Van Figure 3

Claims (2)

[Claims] (1) A baking device that has a heater in the baking chamber, a bread baking mold that can be detachably installed in the baking chamber, and a kneading device that is provided at the bottom of the bread baking mold and is driven by a motor. , a water supply device for supplying water into the bread baking mold, and a steam venting section for removing steam from the baking chamber, and a duty is set on the heater within a range where the bread and the bread baking mold are naturally cooled for a certain period of time after bread baking. A fully automatic bread making machine characterized by applying an input. (2) According to claim (1), wherein a duty input is applied to the heater to maintain the temperature when the bread and bread baking mold are naturally cooled down to 100°C or less after bread baking. Fully automatic bread machine.