JPS625317A - 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 a kneading machine, fermentation machine, stretching rod, and open bread, but it is very difficult to control the temperature and time, so the bread is delicious regardless of the time of the year. To make freshly baked bread, a considerable amount of heat was required.

In order to solve this problem, we developed a bread maker (Special Publication No. 59-6649) that has a kneading function, a fermentation function, and an open function in a single 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 open housing with a heater, and the kneading container is placed in the oven. After kneading and fermenting the ingredients, the kneading container is taken out, degassed, shaped, and then put back into the oven for shaping and fermentation. , firing is performed.

In the latter configuration, as shown in FIG. 3, a frame 2 is provided inside a main body case 1, and the frame 2 includes a motor 3 and a heating tank 6 equipped with a heater 4 and a heat insulating material 5 on the outer periphery.
is fixed, and a bread mold 8 having a kneading blade 7 is installed in this heating tank 6, and the kneading blade 7 is connected to a belt 14 and a pulley 1.
5 for deceleration driving. Further, a top plate 9 and a lid 11 having steam holes 10 are fitted into the heating tank 6 to close the upper ends of the heating tank 6 and the bread mold 8. 12 is a timer, temperature control, and voltage control circuit. 13 is a temperature sensor, and this m degree sensor 13 is fixed to the outer surface of the heating tank 6.

With the above configuration, when ingredients are put into the bread mold 8 and a 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 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 performed automatically by setting a timer, but after fermentation is complete, the dough must be taken out of the oven and manually treated with gas and shaped, and then put back into the oven to undergo 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. Also, the latter (Unexamined Japanese Patent Publication No. 56-3
In the case of No. 028), the bread is baked automatically by adding the ingredients and setting the timer, but when baking, steam is generated from the bread dough and the heating part is only on the sides and bottom of the bread mold, and the bread is baked on the lid side. Since there is no heating section in the lid, the sides of the lid are baked more poorly after bread baking than other surfaces, and most of the finished breads are poorly baked. Furthermore, in the former case, since a heater is installed in the baking chamber, there is a problem that radiant heat from the heater is picked up and if baking is done with the bread mold open, one side will bake too quickly and the bread will not be of good quality.

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 main body that includes a firing chamber case that is provided with a connector that is transmitted and driven by a motor and that is open at the top, and a main body that is provided in the firing chamber case. It consists of a bread baking mold, which has kneading blades that are transmitted and driven by a connector attached to the inner bottom and is detachably installed in the baking chamber case, a lid body that covers the upper end of the baking chamber case, and a heater, and the lid body is provided with an inner lid, and the heater is attached to the inner lid on the outside of the firing chamber, which is composed of a firing chamber case and a lid body, and to the bottom surface of the firing chamber case, respectively.

Effect: With this configuration, even if the ambient temperature changes, the entire surface of the baking chamber becomes a heated surface, preventing baking defects.Also, since there is no direct radiation from the heater, freshly baked bread can always be produced with good quality and even baking.

EXAMPLE Below, 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, 21 is a main body, 22 is a chassis provided within the main body 21, and a motor 23 is fixed to this chassis 22. A small pulley 24 is fixed to the shaft of the motor 23, and power is transmitted to a large pulley 26 via a belt 25. Furthermore, a firing chamber case 30 is fixed to the chassis 22, in which a heater chassis 28 provided with a lower heater 27 is fixed to the bottom surface, and a heat insulating material 29 is provided around the outer periphery. Inside the baking chamber case 30, a bread baking mold 32 with a removable kneading blade 31 provided at the bottom is provided with its upper end open. A blade shaft 34 and an upper connector 35 are pivotally supported. Further, the bread baking mold 32 is fixed to a bread mold stand 33 provided at the bottom of the baking chamber case 30, and the large pulley 2
6, the bobbin shaft 36, and the pan mold part that pivotally supports the lower connector 31 are removably fitted to the base 38. Furthermore, a temperature sensing section 3 is elastically supported on the side surface inside the firing chamber case 30.
9 protrudes and is in pressure contact with the side surface of the bread baking mold 32.

Furthermore, the upper surface of the firing chamber case 30 is sealed by a lid 40 that can be opened and closed and an inner lid 41 provided on the lower surface of the lid 40 to form a firing chamber 50. An upper heater 42 is provided in contact with the upper surface at the center of the inner M41, and the upper heater 42
is fixed to the lower surface of the lid body 40. I! on the lid body 40!
A water tank 43 is detachably provided, and a water injection solenoid 46 opens and closes a water injection valve 44 of the water tank 43 to cause water to drip from a water injection port 45 provided on the lid 40.
A steam venting solenoid 47 is installed to open and close a steam side hole (not shown) provided in the inner lid 41. 48
is a switch panel for inputting and setting things such as baking time. 49 is for determining and outputting control conditions for the motor 23, lower heater 27, upper heater 42, water injection solenoid 46, and steam venting solenoid 47 based on the input information of the switch panel 48 and the temperature detection unit 39. It is a control device.

Next, the operation of the present invention will be explained with reference to FIG. Second
The figure shows the control status of bread dough temperature and time in each process in the fully automatic bread making machine of the present invention. Example A shows the situation when the ambient temperature is high in the summer, and Example B shows the situation when the ambient concentration is low in the winter. It shows. Also, TA1 to TA5 are all the dough in each step of Example A, and LA1 to LA5 are all of the dough in Example A.
The time required for each step is shown, and the same applies to Example 8.

First, when you want to eat freshly baked bread at a certain predetermined time, put ingredients such as flour into the bread baking mold 32, set it in the baking chamber case 30, close the lid 40, and place it in the water tank 43. A certain amount of water is poured in and the lid body 40 is attached. Then, when the power is turned on and the baking time is input from the switch panel 48, the baking starts automatically at the predetermined time.

First, the mixing blade 31 is rotated by the rotation of the motor 23, and at the same time, the water injection solenoid 46 is operated, and the water injection port 45 is activated.
Water drips into the baking mold 32 and is mixed with ingredients such as flour. 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 Ii degree, the temperature at any point during the kneading process is detected by the concentration detection section 39 installed so as to be in pressure contact with the side wall of the bread baking mold 32, and this input information and the input information of the baking time are used. Based on illumination $t4
9 indicates the subsequent kneading time (LAI, LSI) and fermentation temperature (T
A2, Te2), during fermentation l! LAI to LA5.I (LA2.LB2) etc. TA2-TA5. LB1~LB5.
Conditions for 7B2 to TBS are set, and each device (heater, motor, etc.) is controlled to meet the conditions. For example, when the TAI is high in the summer, kneading for too long will cause the temperature of the dough to become too high, causing the dough to lose its elasticity and result in bread that does not rise well. For this reason, when practicing 1! ILA1 is made shorter than LBl, which has a lower dough temperature, and the kneading time LA is reduced by TAl and 7BI.
The 1°LSI is changed to ensure that good bread is baked. Similarly, at fermentation time LA2.1B2, if the summer temperature is high, the activity of yeast is high, and if the time is long, overfermentation will occur, resulting in bread that does not rise as easily as when kneading. On the other hand, when the temperature is low, such as in winter, fermentation progresses slowly, so it is necessary to lengthen the fermentation time. Similarly, by setting the time and temperature of shaping fermentation, baking, etc. to optimal values by detecting the dough temperature during kneading, good bread can always be baked. When baking is completed in each process set in this way, the steam release solenoid 47 is activated to release the steam, and the temperature is lowered to a temperature (TA5, Te3) at which the baked bread can be taken out immediately and eaten, and then kept for a certain period of time. (LA5.185
>Keep warm. The baking time is controlled by a control device M49 so as to be set during this warming process. This is when the bread is removed from baking chamber case 3.
0 and the bread baking mold 32 are still at a high temperature and there is a risk of burns, the baked bread may be too hot and difficult to eat, or the inside of the bread may be too soft and difficult to cut, making it difficult to eat deliciously. The baking time is when the food is kept at an appropriate temperature without any heat. Also, if the bread is kept warm, it will dry out and become too hard, so it is kept moist for a certain period of time. The most important thing in the above process is to keep the dough temperature constant at the set temperature, but the lower heater 27 and upper heater 42 are controlled based on the information obtained from the temperature detection section 39 during the fermentation process. (possible with only one heater), firing chamber case 30
The room temperature of the baking chamber 50 is raised by heating from the entire surface of the baking chamber 5G through the inner lid 41, and finally the bread baking mold 3
This controls the temperature of step 2. Furthermore, as described in the above embodiment, by opening the upper end of the bread baking mold 32 in the baking chamber 5G, the steam generated from the bread dough does not accumulate inside the bread baking mold 32, so that baking of the top surface can be done in a short time. It can be done efficiently.

Effects of the Invention As described above, according to the present invention, by providing a heater on the outside of the baking chamber of the baking chamber case and inner lid that make up the baking chamber, the baking chamber can be heated from six metal surfaces, making it possible to bake bread. By improving the uniform heating of the mold and bread dough, it is possible to automatically bake good bread with less uneven baking.

[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, and FIG. 2 is a control showing dough temperature and operating time in each process of the fully automatic bread maker according to an embodiment of the present invention. State diagram, FIG. 3 □ is a vertical sectional view of a conventional fully automatic bread making machine.

Claims (1)

[Scope of Claims] 1. A main body including a firing chamber case which is provided with a connector which is transmitted and driven by a motor and which is open at the top; It consists of a bread baking mold that is attached to the baking chamber case and is detachably attached to the baking chamber case, a lid body that covers the upper end of the baking chamber case, and a heater, the lid body is provided with an inner lid, and the heater is A fully automatic bread maker consisting of a case and a lid, which are attached to the inner lid on the outside of the baking chamber and to the bottom of the baking chamber case. 2. The fully automatic bread making machine according to claim 1, wherein the bread baking mold has an upper end open into the baking chamber.