JPS625320A - 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 capable of producing freshly baked bread simply by adding predetermined ingredients.

2. Description of the Related Art As a device for automatically baking bread at home, there is a device known from Japanese Patent Laid-Open No. 56-30284.

As shown in FIG. 6, the configuration of this device is that 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. A bread mold 8 having a kneading blade 7 is installed in the heating tank 6, and the kneading blade 7 is driven at a reduced speed by a belt 14 and a pulley 15. 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 temperature 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 steam vent 10 has an unchanging ventilation area from kneading to fermentation, gas handling, baking, and heat retention, and when kneading bread dough with the blades 7, the machine It is said that if the temperature of the dough rises due to loss of bread, and the temperature rises to over 30 degrees Celsius, it is difficult to make high-quality bread. However, the steam hole 1 of the conventional example
The ventilation area of 0 is constant, and as mentioned below, it is not possible to ensure large ventilation due to the ventilation during fermentation, and there is a problem that the temperature of the dough rises during kneading, making it impossible to make high-quality bread. Ta. Also, better quality bread can be produced if the dough is not dried during fermentation. However, according to the conventional example, there is good ventilation due to the steam vents 10, and because fermentation takes the longest time in the bread process, it tends to dry out easily.
The fermentation condition of the bread deteriorates, making it impossible to make high-quality bread. Furthermore, during baking, the temperature of the bread mold 8 is 120°C to 160°C.
The heating tank 6 requires an even higher temperature, and a large amount of this hot air escapes from the steam vent 10, which is dangerous to the human body, as well as having poor heating efficiency and being uneconomical.

When keeping the bread warm, it is necessary to remove steam from the bread after baking, but if the steam emanating from the bread is not removed sufficiently, dew condensation may occur on the surface of the bread crust. It may cause dents. However, the ventilation area of the steam vents 10 in the conventional example is constant, and as described above, dew condensation or dents may occur on the outer crust of the bread during heat retention, which requires releasing a larger amount of steam than during bread baking. There was a problem.

The present invention is intended to solve these problems, and aims to automatically bake good and delicious bread.

Means for Solving the Problems In order to solve this problem, the present invention provides a baking device having a heater in the baking chamber, a bread baking mold that can be detachably installed in the baking chamber, and a motor attached to the inner bottom of the baking mold. It consists of a kneading device equipped with transmission-driven kneading blades, a water supply device that supplies water into the bread baking mold, and a steam release device installed above the bread baking mold or baking chamber. It is equipped with a steam lid that can open and close the space.

With this structure, during fermentation and baking, the steam lid is closed to reduce the ventilation of the space surrounding the bread, suppressing drying of the bread and increasing heating efficiency, and when releasing steam, the steam lid is opened to ventilate the space surrounding the bread. Treat the steam of bread with great care,
You can lower the temperature of the bread in a short time and make high-quality bread.

Embodiments Hereinafter, embodiments of the present invention will be described based on the drawings (FIGS. 1 to 5).

To explain the first embodiment shown in FIGS. 1 and 2, 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 attached to the shaft of the motor 23.
is fixed, and power is transmitted to the large pulley 26 via the belt 25. Furthermore, a heater chassis 28 having a lower heater 27 is fixed to the bottom of the chassis 22, and a heat insulating material 29 is attached to the outer periphery.
A firing chamber 30 equipped with is fixed. This firing chamber 3
There is a bread baking mold 32 with a removable kneading blade 31 at the bottom inside the bread baking mold 32, and a blade shaft 34 and an upper connector 35 are pivotally supported on a bread mold stand 33 fixed to the bottom of the bread baking mold 32. . Furthermore, the bread baking mold 32 is fixed to the chassis 22 provided at the bottom of the baking chamber 30, and the bread mold 32, which pivotally supports the large pulley 26, bobbin shaft 36, and lower connector 37, is attached to the base 3.
8 and is removably fitted. Furthermore, an elastically supported temperature sensing portion 39 protrudes from the side surface of the baking chamber 30 and is in pressure contact with the side surface of the bread baking mold 32 . Further, the upper surface of the firing chamber 30 can be 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.

An upper heater 42 is connected to the upper surface at the center of the inner lid 41.
The upper heater 42 is fixed to the lower surface of the lid 40. A water tank 43 is detachably provided on the lid body 40, and a water injection solenoid 46 opens and closes a water injection valve 44 of this water tank 43 to cause water to drip from a water injection port 45 provided on the lid body 40. is provided. 47 is a steam vent hole provided in the inner lid 41, which is opened and closed by a steam lid 49 driven by a steam venting solenoid 48 attached to the lid body 40.

Note that the steam lid 49 may be driven by means other than the solenoid 48. Reference numeral 50 denotes the bread in the bread baking mold 32, 51 an enclosing space surrounding the bread 50, and 652 a switch panel for inputting settings such as baking time. 53 controls the motor 23 and the lower heater 27 based on the input information from the switch panel 52 and the temperature detection section 39.
, the upper heater 42, the water injection solenoid 46, and the steam venting solenoid 48.

Next, the operation of this first embodiment will be explained.

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 30, close the lid 40, and put a predetermined amount into the water tank 43. water and attach it to the lid body 40. Then, when the power is turned on and the baking time is input from the switch panel 52, the baking starts automatically at the predetermined time.

First, when the kneading blade 31 is rotated by the rotation of the motor 23, the water injection solenoid 46 is activated, and the water injection port 45 is activated.
Water drips into the baking mold 32 and is mixed with ingredients such as flour. During kneading, the steam vent solenoid 48 is operated to raise the steam lid 49 and open the steam vent hole 47, which facilitates convection between the surrounding space 51 and the outside air, and the kneading blades 3
Prevents the temperature of the dough from rising due to heat generated by the rotation of step 1. When the kneading is finished, the steam vent solenoid 48 is turned off, and the steam @ 49 descends due to its own weight and reaches the steam vent hole 4.
Close 7. This is to prevent the dough from drying out during the long fermentation process and to produce high-quality bread with an evenly soft and thin crust. From now on, the bread will be created automatically according to the process by sequentially controlling the time and temperature of fermentation, gas handling, shaping fermentation, and baking. From this fermentation to during or until the end of firing, the steam lid 49 is mostly closed (for example, it may be opened for degassing). In a normal process, the steam bleed solenoid 48 is activated to raise the steam 1149 after firing, that is, during steam release, to improve the heating efficiency during firing and to prevent hot air from escaping and causing danger to the human body. Open the hole 47 to let the steam out of the bread. At this time, the steam that naturally emanates from the bread can escape easily, eliminating stickiness and dents caused by condensation on the outer crust of the bread. Also, being able to handle steam means that the temperature of the bread will drop in a short time, making it easier to remove the bread from the machine and producing better quality bread.

FIG. 3 shows a second embodiment of the present invention, in which a steam I
54 is pivotally connected by a shaft 55, and the steam lid 54 is connected to a drive device i.
! It is designed to open and close using i56. In this case, the drive device 56 is fixed to the main body 21,
This makes wiring easier.

FIG. 4 shows a third embodiment of the present invention, in which a steam lid 57 is pivotally attached to the upper end of the firing chamber 30, and is opened and closed by a driving device @58 fixed to the main body 21. There is. In this case, the operation is stable because there is no part like the inner lid 41 that opens and closes when taking out the bread.

FIG. 5 shows a fourth embodiment of the present invention, in which a mold is placed above a baking mold 32. 159 is provided, and the steam vent hole 6 of this mold lid 59 is provided.
0 to 1 mrII with the steam lid 61.

62 is a drive device provided on the lid body 40 to open and close the steam lid 61. In this case, steam is released from the bread 50 not in the heated atmosphere of the baking chamber 30, but in the space within the bread baking mold 32, so that steam can be released more naturally.

Effects of the Invention As described above, according to the present invention, by providing a steam lid that can be opened and closed freely in the surrounding space of the bread, the bread dough is prevented from drying during the long fermentation period during the bread making process, and the dough becomes uneven. It has the effect of making high-quality bread with a thin outer layer and less crust. In addition, it has good heating efficiency during baking, makes it difficult for hot air to escape, and is less dangerous to the human body.In addition, when releasing steam after baking, the steam emanating from the bread can be removed more naturally.
The temperature is lowered in a short time, the outer layer of the bread does not condense, and you can get bread that is close to natural steam release with fewer dents. It also reduces the rise in temperature of the bread dough due to heat generated by the rotation of blades during kneading of the bread dough, thereby making it possible to produce chewy, sticky, and high-quality bread.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of a fully automatic bread maker showing a first embodiment of the present invention, FIG. 2 is an enlarged sectional view of the same essential parts, and FIGS. FIG. 6 is an enlarged sectional view of essential parts of a fully automatic bread maker according to an embodiment, and FIG. 6 is a longitudinal sectional view of a conventional fully automatic bread maker. 21...Main body, 22...Chassis, 23...
・Motor, 27... Lower heater, 30... Baking chamber, 3
1...Kneaded feathers, 32...Bread baking mold, 39...
Hot water temperature detection unit, 40... Lid body, 41... Inner lid, 42.
...Top heater, 43...Water tank, 45...Water inlet, 47...Steam vent hole, 48...Steam vent solenoid, 49...Steam cover, 50...Pan, 51 ...
Surrounding space, 54... Steam lid, 56... Drive device, 5
7... Steam lid, 58... Drive device, 59... Mold lid, 60... Steam vent hole, 61... Steam lid, 62...
・Driving device agent Yoshihiro Morimoto Figure 2 Figure 3 Sea tea 1 O-shame movement I - Figure 4

Claims (1)

[Claims] 1. A baking device having a heater in the baking chamber, a bread baking mold that can be detachably installed in the baking chamber, and a kneading device equipped with kneading blades that are driven by a motor at the inner bottom of the baking mold. , consisting of a water supply device that supplies water into the bread baking mold, and a steam venting device installed above the bread baking mold or baking chamber,
This steam release device is a fully automatic bread maker equipped with a steam lid that can open and close the space surrounding the bread. 2. The fully automatic bread making machine according to claim 1, wherein the steam lid is kept almost closed at least from fermentation to baking or until the end of baking. 3. The fully automatic bread making machine according to claim 1, wherein the steam lid is kept open when kneading bread dough.