JPS625312A - 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 the Invention The present invention relates to a fully automatic bread maker capable of producing freshly baked bread at a desired time simply by adding predetermined ingredients.

Conventional technology When baking bread at home, we generally use equipment such as kneading machines, fermenters, stretching rods, and ovens, but it is very difficult to control temperature and time, so bread is delicious regardless of the time of year. Making freshly baked bread required considerable skill.

In order to solve this problem, we developed a bread maker (Special Publication No. 59-6649) that has a kneading function, fermentation function, and oven function all in one product, and a bread maker that automatically uses a timer setting as shown in Figure 3. A fully automatic bread making machine (Japanese Patent Application Laid-Open No. 56-3028) has been proposed that can bake bread in a timely manner. In the former case,
A drive mechanism is installed in the oven that has a heater, and the kneading container is placed in the oven. After kneading and fermenting the ingredients, the kneading container is taken out, gassed and shaped manually, and then put back into the oven. This process involves shaping, fermenting, and firing. In the latter configuration, as shown in FIG. 3, a frame 2 is provided inside a main body case 1, and a motor 3, a heating tank 6 equipped with a heater 4 and a heat insulating material 5 on the outer periphery are fixed to the frame 2. Kneading blades 7 are placed inside this heating tank 6.
A bread mold 8 having a bread mold 8 is installed. The rotational force of the motor 3 is transmitted to the kneading blade 7 at a reduced speed by a belt 9 and a pulley 10. Further, a top plate 11 and a lid 13 having steam holes 12 are fitted to the heating tank 6, and the upper ends of the heating tank 6 and the bread mold 8 are left open. 14 is a timer and a control circuit for adjusting concentration and voltage; 15 is a humidity sensor; this humidity sensor 15 is fixed to the outer surface of the heating tank 6;

With the above configuration, when the ingredients for making bread are put into the bread mold 8 and the ζ timer is set, operation starts at a predetermined time.
Timer and wAr! Each process is automated with one adjustment,
Bread is baked at a predetermined time.

Problems to be Solved by the Invention In such a conventional configuration, the former (Japanese Patent Publication No. 59-664
In the case of No. 9), kneading and fermentation are done automatically by setting a timer, but after fermentation is finished, the dough is taken out of the open and manually treated with gas and shaped, and then put back into the oven for shaping, fermentation, and baking. For example, if you want to eat freshly baked bread in the morning, you have to wake up early in the morning to prepare and work. In addition, in the case of the latter (Japanese Patent Laid-Open No. 56-3028), the bread is baked automatically by adding the ingredients and setting the timer.
Even if the outside temperature changes depending on the season and the material temperature and water temperature, the temperature is always the same, the same rotation speed, the same kneading time, and the same fermentation time. Sometimes the dough is over-kneaded and over-fermented, and in the cold winter months, the dough is under-kneaded and under-fermented. As described above, when the ambient conditions change, the result of the bread also differs, and there is a problem in that the bread cannot always be baked to a good quality.

Also, humidity and moisture are important as dough fermentation conditions,
For both the former and the latter, temperature is controlled, but humidity is not controlled, so when the humidity is low, the surface of the dough becomes too dry, and that part becomes hard, causing unevenness in the dough and the outer skin. There was a problem in that the crust of the bread was too hard after baking because it became thick and hard.

The present invention solves these problems and aims to automatically bake good and delicious bread at all times.

Means for Solving the Problems In order to solve this problem, the present invention provides a baking device having a heater at the bottom of the baking chamber and a lid on the top of the baking chamber, a bread baking mold that can be detachably installed in the baking chamber, An eight-kneading device consisting of kneading blades that are transmitted and driven by a motor at the inner bottom of the bread baking mold, and a water supply device that supplies water into the bread baking mold.
It consists of a steam venting device installed above the baking chamber, and a control device that includes a bread baking mold temperature detection device and a baking time input device, and changes the control conditions of each of the devices based on input from the temperature detection device and the input device. A water storage section is provided at the bottom of the baking chamber, and water is evaporated by the heat of the heater during fermentation and baking to maintain appropriate humidity conditions in the baking chamber and baking mold.

With this configuration, even if the ambient temperature changes, or the material or water temperature changes, the dough temperature is detected through the bread baking mold, and based on the temperature condition and the input baking time information,
The control conditions for each device in each subsequent process can be set to conditions that allow optimal bread making. In addition, even when the ambient humidity is low, the water in the water storage section provided at the bottom of the firing chamber is heated and evaporated using a heater to match the fermentation temperature, so that appropriate humidity conditions can be maintained.
It eliminates the effects of temperature, humidity, and material temperature depending on the time of year, and always produces freshly baked bread.

EXAMPLE Hereinafter, an example of the present invention will be explained using the drawings (Figs. 1 and 2).
The explanation will be based on Figure).

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. A small pulley 19 is fixed to the shaft of the motor 18, and power is transmitted to a large pulley 21 via a belt 20. Furthermore, chassis 17
A firing chamber 25 having a heater chassis 23 provided with a lower motor 22 fixed to its bottom surface and equipped with a heat insulating material 24 around its outer periphery is fixed thereto. Inside this baking chamber 25, there is a bread baking mold 21 equipped with removable kneading blades 2G, and a bread baking mold 27.
A blade shaft 29 and an upper connector 30 are pivotally supported on a bread mold stand 28 fixed to the bottom of the bread mold.

Further, the bread baking mold 21 is fixed to the chassis 11 provided at the bottom of the baking chamber 25, and the bread mold 21, which pivotally supports the large pulley 21, the bobbin shaft 31, and the lower connector 32, is removably fitted to the base 33. There is. Further, a water storage section 34 is provided at the bottom of the baking chamber 25, and water can be stored in this section and humidified by the lower heater 22. Furthermore, an elastically supported temperature sensing portion 35 protrudes from inside the firing chamber 25.
It is pressed against the side surface of the bread baking mold 27. Furthermore, the firing chamber 25
The upper surface can be sealed by a lid 3G that can be opened and closed and an inner lid 37 provided on the lower surface of the lid 36. An upper heater 38 is provided in contact with the upper surface at the center of the inner lid 37, and this upper heater 38 is fixed to the lower surface of the lid 36. A water tank 39 is detachably provided on the lid body 36, and a water injection solenoid 42 is used to operate a water injection valve 40 of the water tank 39 to drip water from a water injection port 41 provided on the lid body 36 in relation to 1BI. and a steam vent solenoid 4 that opens and closes a steam vent hole (not shown) provided in the inner lid 37.
3 is installed. Furthermore, there is a switch panel 44 for input setting such as baking time, and based on the input of this switch panel 44 and the input information of the temperature detection section 35, the motor 18
Lower heater 22, upper heater 38, water injection solenoid 42,
A control device 45 is provided for determining and outputting control conditions for the steam venting solenoid 43.

Next, the operation of the present invention will be explained with reference to FIG. Second
The figure shows 11 conditions in each step of bread dough humidity and time in the fully automatic bread making machine of the present invention. Example A is in the summer when the ambient temperature is high, and Example A is in the winter when the ambient temperature is low. Indicates control status. Also, TA1~TA
5 is the dough temperature in each step of Example A, LA1 to LA
5 shows the time required for each step of Example A, and Example B
The same applies to

First, when you want to eat freshly baked bread at a certain predetermined time, for example, flour (strong flour) is placed inside the bread baking mold 21.
30013. 3g dry yeast, 6g skim milk
Add 159 grams of sugar, 6 grams of salt, and 9 grams of butter. The material distribution is not limited to this composition, and various combinations are possible.

Next, approximately 10 cc of water is poured into the water reservoir 34 at the bottom of the firing chamber 25. Next, the bread baking mold 27 is set inside the baking chamber 25, the lid 3G is closed, 195cc of water is poured into the water tank 39, and the lid 3G is attached. Then, when the power is turned on and the baking time is input from the switch panel 44, the baking starts automatically at a predetermined time.

First, as the motor 18 rotates, the kneading blades 2G rotate, and at the same time, the water injection solenoid 42 operates and the water injection valve 40 is opened, so that the water in the water tank 39 flows into the bread baking mold 27 through the water injection port 41. Dropped and kneaded with flour and other ingredients. At this time, as shown in Example A, when the ambient temperature and the temperatures of the materials and water are high in the summer, the dough temperature TAI at the beginning of kneading is high, and conversely, in the winter, the dough temperature TB1 is low. When detecting this temperature, the temperature detection part 3 provided so as to be in pressure contact with the side wall of the bread baking mold 27
Step 5 detects the temperature at any point during the kneading process, and based on this input information and the input information of baking time, 1Ii11i
ll device i45 monitors the subsequent kneading time (LA1, 1BI), sWA degree (TA2.TB2), and fermentation time (LA2.1).
B2) etc. LA1~LA5, TA2~TA5, LBI~
Conditions for LB5, TB2 to TB5 are set, and eight units H (heaters, motors, etc.) are controlled to meet the conditions. For example, when TAL is high in the summer, kneading for too long will cause the temperature of the dough to become too high due to the energy from kneading, causing the dough to sag and lose its tensile strength, resulting in bread that does not rise well. For this reason, the kneading time LA1 is made shorter than LBl, where the dough temperature is lower, and the kneading time LA1 is made shorter depending on the dough temperature TA1 and TBl.
．． 1B1 is changed to ensure that good bread is baked. Similarly, fermentation time LA2. Even in LB2, when the summer temperature is high, the activity of the yeast is high, and if the fermentation time is long, overfermentation occurs, and the bread is baked with poor rise and alcohol content, as with kneading. On the other hand, when the temperature is low, such as during winter, yeast activity is low and fermentation progresses slowly, so it is necessary to lengthen LB2 during fermentation vf. Similarly to these, the time and temperature of shaping fermentation, firing, etc.
By detecting the dough temperature during kneading and setting it to the optimum value, good bread can always be baked. In addition, during fermentation, since fermentation is performed at a temperature higher than the ambient temperature, the relative humidity inside the baking chamber 25 becomes low, causing the surface of the bread dough to become dry and hard, causing unevenness in the dough, and baking bread with a thick and hard crust. In order to prevent water from rising, the water in the water storage section 34 at the bottom of the firing chamber 25 is heated by the lower heater 22 in accordance with the primary fermentation and shaping fermentation, and the water is evaporated. By maintaining humidity, the dough can be prevented from drying out, resulting in evenly baked bread with a soft crust.

When firing is completed in each process set as described above, the steam venting solenoid 43 is operated to vent steam. Next, the temperature is lowered to a temperature (TA5, Ta2) where the baked bread can be taken out and eaten immediately, and then the temperature is lowered for a certain period of time (LA
5.1B5) Keep warm.

The baking time is H1 so that it is set during this warming process.
ll device. This is because if you take out the bread immediately after baking, the baking chamber 25 and bread baking mold 27 will still be at high temperatures, which may cause a risk of burns, the baked bread may be too hot to eat, or the inside of the bread may be soft. Because the meat is too hot and becomes difficult to cut, we try to keep it at an appropriate temperature so that it tastes delicious and poses no danger. Also, if kept warm, the bread would dry out and become too hard, so it is kept warm for a certain period of time.

Effects of the Invention As described above, according to the present invention, by simply setting the ingredients and inputting the baking time, it is possible to automatically eat delicious bread in the optimal lagoon shape at the set time, especially during the kneading process. Detects the temperature of the bread baking mold as the dough temperature,
In addition to changing the dough temperature and time in the subsequent steps based on this input information and the baking time input information, the structure also uses a water storage section at the bottom of the baking chamber and a heater at the bottom to heat the dough to maintain an appropriate humidity during fermentation. This allows for optimal bread-making control no matter what the surrounding environment is, and the effect is that delicious and good bread is always baked automatically and can be eaten deliciously.

[Brief explanation of the drawing]

FIG. 1 is a vertical sectional view of a fully automatic bread maker according to an embodiment of the present invention, and FIG. 2 is a state diagram showing dough temperature and operating time in each step of the fully automatic bread maker according to an embodiment of the present invention. Third
The figure is a longitudinal sectional view of a conventional fully automatic bread maker. 1G...Main body, 17...Chassis, 18...
・Motor, 22... Lower heater, 25... Firing chamber, 2
6...Kneaded feathers, 27...Bread baking mold, 34...
Water storage section, 35... Temperature detection section, 36... Lid body, 37
...Inner lid, 38...Top heater, 39...Water tank, 41...Water inlet, 43...Steam release solenoid, 44...Switch panel, 45...Control device substitute People Yoshihiro Morimoto Figure 1

Claims (1)

[Claims] 1. It consists of a baking device that has heaters on the bottom of the baking chamber and the top lid of the baking chamber, a bread baking mold that can be detachably installed in the baking chamber, and kneading blades that are transmitted and driven by a motor to the inner bottom of the bread baking mold. A water supply device for supplying water into the bread baking mold, a steam venting device provided above the baking chamber, a bread baking mold temperature detection device and a baking time input device. comprising a control device that changes the control conditions of each of the devices according to input;
A fully automatic bread maker that has a water storage section at the bottom of the baking chamber, and uses the heat of the heater to evaporate water during fermentation and baking to maintain appropriate humidity conditions in the baking chamber and baking mold.