JPS62299220A - 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 3. Detailed Description of the Invention Field of Industrial Application The present invention relates to a fully automatic bread maker that can produce freshly baked bread simply by adding predetermined ingredients.

Conventional technology When baking bread at home, equipment such as a kneading machine, fermentation machine, stretching rod, and oven are generally used, but it is very difficult to control the temperature and time, and regardless of the time of the year, Bread makers that have all the functions required to make delicious, freshly baked bread are being considered, as well as fully automatic bread makers that can automatically bake bread by setting a timer.

In the former case, a drive function is installed in an open space with a heater, a kneading container is installed inside the open space, and after kneading and fermenting the ingredients, the kneading container is removed, degassed, and shaped manually. It is then put back into the open space for shaping, fermentation, and firing.

In the latter configuration, as shown in FIG. 3, a frame 2 is provided inside a main body case 1, and this frame 2 includes a motor 3 and a heating tank 6 equipped with a heater 4 and a heat insulating material 6 on the outer periphery. A bread mold 8 having kneading blades 7 is mounted inside the heating tank 6 and is fixed therein. The rotational force of the motor 3 is transmitted to the kneading blade 7 while being decelerated by a belt 9 and a pulley 10.

Additionally, a top plate 11 and a lid 13 having steam holes 12 are fitted into the heating tank 6 to cover the heating tank 6 and the bread mold 8. Also provided is a timer, a control circuit 14 for temperature adjustment, and voltage adjustment. The temperature sensor 16 is fixed to the outer surface of the heating tank 6.

With the above configuration, when the bread making ingredients are put into the bread mold 8 and the timer is set, operation starts at a predetermined time, each process is automated by the timer and temperature control, and the bread is baked at the predetermined time. It is. ” The problem that the invention aims to solve When starting with a timer setting, flour and
The method used is to put yeast, sugar, salt, butter, etc., and then add water at the start. However, this method requires a separate water storage tank and water supply device, and has the problem of requiring a large amount of space. Furthermore, if water is stored in a water tank, during high temperatures in the summer, not only the flour in the bread mold but also the water in the water tank will rise to around 35°C, for example.

Therefore, even if kneading is performed, the dough temperature is too high and is higher than the optimal dough kneading temperature of 28°C, so it cannot be kneaded sufficiently, and therefore gluten formation is poor.
In addition, there was a problem in that the membrane was thick, resulting in poor quality bread with a yellowish, lumpy texture.

In addition, when starting, flour, sugar, salt, butter, and water are placed in a bread mold, and yeast is added at the start using a yeast injection device.If the timer is set, the flour and water are not kneaded. Since the powder is left to stand for a long time, it becomes a clump, and even after kneading, the resulting part remains unevenly.

The present invention solves the conventional problems as described above, and enables fully automatic bread making.

Means to Solve the Problems In order to solve the above problems, the present invention has been developed by placing the ingredients of bread (flour, salt, sugar, butter, milk) and water in a bread baking mold in advance, and then starting the baking process. First, knead the dough, then add yeast using the yeast adding device.
This is controlled by a controller that performs kneading so that the yeast is dispersed into the dough again.

Effect By having the above-mentioned structure, the present invention does not require a water tank or a water supply device, and kneading is performed immediately at the start.
If you use low-temperature flour and water early in the summer, you can knead the dough until it reaches the optimal kneading temperature, and the gluten is sufficiently formed. Then, add yeast and knead again to incorporate the yeast into the dough. Because we tried to spread it,
The finished bread has a thin membrane, a white internal layer, and is of high quality.

Embodiment Hereinafter, one embodiment of the present invention will be described based on the accompanying drawings. In FIG. 1, 16 is a main body, and a chassis 17 is provided within this main body 16, and a motor 18 is fixed to this chassis 17. motor 18
A small pulley 19 is fixed to the shaft, and power is transmitted to the large pulley 21 via the belt 2o. Furthermore, the chassis 17 includes a heater chassis 23 provided with a lower heater 22.
A firing chamber 26 is fixed to the bottom surface and equipped with a heat insulating material 24 around the outer periphery.

Inside the baking chamber 26, there is a bread baking mold 27 equipped with removable kneading blades 26, and a bread mold stand 28 fixed to the bottom of the bread baking mold 27 has a connector 3 on the blade shaft 29°.
0 is pivoted.

Further, the bread mold holder of the bread baking mold 27 is removably fitted to the base 33. The bread mold support stand 33 is fixed to the shear 17 provided at the bottom of the baking chamber 25, and pivotally supports the large pulley 21, pulley shaft 31, and lower connector 32.

Furthermore, an elastically supported temperature detection means 34 protrudes from inside the baking chamber 25 and is pressed against the side surface of the bread baking mold 27 . The firing chamber 26 is hermetically sealed by a lid 35 that can be opened and closed and an inner lid 36 provided on the lower surface of the lid 35.

In addition, the upper heater 37 is in contact with the upper surface near the center of the inner lid 36.
is provided and fixed to the lower surface of the lid body 35. Further, inside the lid body 36, a yeast storage section 38 and a yeast charging device 39 are provided at the bottom thereof.

A steam venting hole 40 for opening and closing a steam venting hole (not shown) provided in the inner lid 36 is installed inside the lid 36.

The main body 16 has a switch panel 41 for input setting such as baking time, and based on the input of this switch panel 41 and the input information of the temperature detection means 350, the motor 18. Lower heater 22. Upper heater 37° yeast charging device 39. A control device 42 is provided which determines and outputs control conditions for the steam venting solenoid 40.

This control device 42 controls the switch spring /L/41
When the bread making process is started by inputting , the bread making process is controlled as shown in FIG.

Next, the operation of this embodiment will be explained based on the process diagram shown in FIG. First, inside the bread baking mold 27, 300 f of flour, which is the raw material for bread, and 69 g of skim milk are placed. sugar 1
6f, salt 61. Putter 99° and add 21 o2 of water in advance. Note that the material composition is not limited to this composition, and various combinations are possible.

Next, the bread baking mold 27 is set inside the baking chamber 26, 31 pieces of dry yeast are put into the yeast storage section 38, and the lid 36 is closed. Then, turn on the power, enter the baking time on the switch panel 41, and start.
As shown in the process diagram of FIG. 2, first, the motor 18 rotates, and the kneading blades 26 rotate to knead flour, water, and other ingredients. At this time, there is no need to consider that if chilled ingredients or water are used in the summer, the dough temperature will rise too much and the dough will deteriorate, so the dough can be sufficiently kneaded until it reaches 28°C. In this example, the dough is kneaded until it reaches 28°C, and the kneading time is set to a minimum of 10 minutes and a maximum of 30 minutes. Next, the dough enters the fermentation process, and gluten is further formed.Next, at the optimal time counting backwards from the baking time, the yeast in the yeast storage section 38 is added to the dough by the yeast adding device 39, and at the same time, The motor 18 rotates again to disperse the yeast into the dough. In this example, the re-kneading time is set at 6 minutes at higher ambient temperatures and up to 30 minutes at lower ambient temperatures.

Next, as the primary fermentation, the temperature detection means 34 detects the bread baking mold 27.
The temperature of the fabric inside is detected, and the upper heater 37 and lower heater 22 are controlled to maintain the optimum temperature. Then, by rotating the kneading blade 27, C generated in the dough is
After removing O2 gas, perform secondary fermentation, degassing, tertiary fermentation, degassing, and shaping fermentation.

Next, the upper heater 37 and the lower heater 22 are energized to bake the bread, and during this baking, the heaters are controlled by the temperature detection means 34 to achieve the optimum browning color, and the bread is baked.

This completes the bread making process, but if you set it up before going to bed at night, you can have freshly baked bread on your table at breakfast time.

Effects of the Invention As described above, according to the present invention, delicious bread can be automatically made by simply setting ingredients and water in a bread baking mold in advance.In particular, the kneading process is performed at the start, and yeast is then added. Since the bread making process is controlled so that the bread is kneaded again, it can be sufficiently kneaded even in summer with cold ingredients and water, and the ingredients can be kneaded uniformly without clumping. As a result, the finished bread has a fine texture, a white internal texture, a soft loaf, and a high height, resulting in high quality bread. In addition, the ingredients and water are set in the bread baking mold in advance, and after the kneading process, the yeast is introduced using the yeast injection device and fermentation is started after kneading again, so there is no need for a water tank or water supply device, and the structure is compact and compact. This has the effect of simplifying the process.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal sectional view of a fully automatic bread maker showing an embodiment of the present invention, Fig. 2 is a process diagram showing the bread making process, and Fig. 3 is a longitudinal sectional view of a conventional fully automatic bread maker. be. 16... Main body, 17... Chassis, 18... Motor, 22... Lower heater, 26... Firing chamber, 26... ... Kneading blade, 27 ... Bread mold, 34 ... Temperature detection means, 35 ... Lid, 37 ...
Upper heater, 38... Yeast storage section, 39...
... Yeast charging device, 41 ... Switch panel, 42 ... Control device. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 3
figure

Claims (2)

[Claims] (1) Temperature of a baking chamber, a bread baking mold into which materials and water are placed in advance and installed in the baking chamber, a kneading blade at the bottom of this bread baking mold, a yeast charging device that feeds yeast into the bread baking mold, and a bread baking mold. and a control device that controls the process so that the kneading process using the kneading blades is performed at the start of the bread making process, and then yeast is introduced using the yeast injection device and kneading is performed again. Automatic bread machine. (2) The fully automatic bread making machine according to claim 1, wherein the control device is provided with a process of leaving the dough to form and hydrate gluten as a resting process immediately after the kneading process at the start. .