JPS63222640A - Bread dough fermentation device - 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 [Object of the Invention] (Industrial Application Field) The present invention relates to a bread dough fermenter in which the fermentation of bread dough is controlled by a control device.

(Prior Art) Conventionally, for example, in a bread maker having the function of a bread dough fermenter, flour, water, yeast, etc. are stored in a container, and bread dough produced by kneading these is kept at a substantially constant level by a control device. The dough is fermented for a predetermined time while maintaining the temperature, and after this fermentation, that is, after a predetermined time has elapsed, the dough is baked.

(Problem to be Solved by the Invention) Generally, when fermenting bread dough, there is considerable variation in the degree of fermentation progress depending on slight changes in the amount of yeast added or small changes in the temperature of the container. There is. However, in the above conventional structure, the bread dough is fermented for a predetermined period of time, so depending on the amount of yeast or the temperature of the container, the dough may become over-fermented or under-fermented. There was a problem that the situation could become. When bread dough in such a state is baked, it is not possible to obtain high-quality bread with a uniformly fine texture.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a bread dough fermenter that can constantly ferment bread dough in an optimal fermentation state.

[Structure of the Invention] (Means for Solving Problems) The bread dough fermenter of the present invention is provided with a detection means that outputs a detection signal when the bread dough stored in the container expands to a predetermined height due to fermentation. It has the following characteristics.

(Function) Even if there is considerable variation in the degree of fermentation of the bread dough depending on the amount of yeast added to the dough or the temperature of the container, the dough stored in the container will expand to a predetermined height due to fermentation. When this occurs, that is, when the bread dough reaches its optimum fermentation state, the detection means outputs a detection signal. Therefore, if fermentation is terminated upon output of the detection signal, the bread dough can always be kept in an optimal fermented state.

(Example) Hereinafter, an example in which the present invention is applied to a bread maker will be described with reference to the drawings.

In FIG. 1, 1 is an outer case, and 2 is an inner case installed inside the outer case 1. A support stand 3 is provided at the inner bottom of the outer case 1, located below the inner case 2. It is being Reference numeral 4 denotes a drive motor for cross-conducting wires mounted and fixed on the support base 3, and its rotating shaft 5 is directed upward. On the other hand, reference numeral 6 denotes a receiver shaped like a shallow container fixed to the center of the bottom of the inner case 2, through which the rotating shaft 5 of the drive motor 4 passes through the center of the bottom of the receiver. ing. Reference numeral 7 denotes a cylindrical container with a bottom, which can be inserted into the inner case 2 by removably attaching a receiver 8 fixed to the outer bottom to the receiver 6 of the inner case 2 using a bayonet mechanism, for example. The rotary shaft 5 passes through the support 8 and the bottom of the container 7 and projects into the container 7 by the mounting described above.

Reference numeral 9 denotes a kneading body located at the inner bottom of the container 7 and removably attached to the tip of the rotating shaft 5, which is rotated by the drive motor 4 to mix the flour contained in the container 7. , knead water, yeast, etc. to make bread dough 10
It is designed to form a

Further, reference numeral 11 denotes an electric heater disposed at the lower part of the inner case 2, which has a substantially annular shape so as to face the outer periphery of the lower part of the container 7. Reference numeral 12 denotes a thermistor disposed on the inner circumferential surface of the inner case 2, and the heat-sensitive portion at the tip thereof is brought into contact with the outer circumferential surface of the container 7.

Now, 13 is a light emitting element consisting of a light emitting diode, etc., and 14
is a light-receiving element made of a phototransistor or the like, and these light-emitting element 13 and light-receiving element 14 are, for example, attached to the inner case 2.
They are arranged so as to face each other at the upper end edges and to be located slightly above the upper surface opening of the container 7, so that the light emitted from the light emitting element 13 is received by the light receiving element 14. . Then, these light emitting element 13 and light receiving element 1
4 constitutes a detection means 15. Further, 16 is a control device disposed on the side wall of the outer case 1, which is
It has a timer function and is configured to control the entire bread manufacturing operation consisting of crosstalk 1 fermentation and baking steps. Reference numeral 17 denotes a lid that is pivotally mounted on the upper end of the outer case 1 by a hinge mechanism (not shown), and is adapted to open and close the upper opening of the outer case 1 by rotating in the vertical direction.

Next, in FIG. 2 showing the electrical configuration of the main parts of the control device 16 and peripheral devices, 18 is a microcomputer, to which a heater drive circuit 19 is connected to the output terminal Oo, and to the input terminal I.

1: A/D conversion circuit 20 is connected. and,
The electric heater 11 is connected to a heater drive circuit 19,
The thermistor 12 is connected to the A/D conversion circuit 20. In addition, the output terminal R1 of the microcomputer 18
The light emitting element 13 and the resistor 21 are connected in series between the input terminal R2 and the DC power supply terminal 22.
(+5V), and a resistor 23 is further connected between the input terminal R2 and ground.

The outline of the control by the microcomputer 18 will now be explained with reference to FIGS. 3 and 4 as well as related operations.

First, a predetermined amount of flour, water, and yeast are put into the container 7, and the timer function of the control device 16 is set so that the bread baking time is, for example, 6 a.m. the next morning. Thereafter, at 3 a.m., which is calculated by subtracting the three hours required for bread production from 6 a.m. when the timer function section of the control device 16 is set, the drive motor 4 is energized by the control device 16 . As a result, the kneading body 9 is rotated to start mixing the flour, water, and yeast contained in the container 7, and these are kneaded to form the bread dough 10.
is generated. After such a crosstalk process waits for a predetermined time, the drive motor 4 is cut off and the crosstalk process ends.

Following this, the bread dough 10 is controlled by the control device 16.
A fermentation process is carried out. In this fermentation process, the microcomputer 18 of the control device 16 operates according to the control program shown in the flowchart of FIG. That is, first, "fermentation temperature management" step a is executed. Here, the electric heater 11 is made to generate heat at a small output only when the temperature detected by the thermistor 12 is below the optimum temperature for fermentation. During this time, the electric heater 11 is turned on and off to control the temperature of the container 7 to be the optimum temperature for fermentation, and the detection means 15 monitors the fermentation state. Next, step b of "light projecting element drive" is executed.

Here, the light projection signal Sa is output from the output terminal R1 of the microcomputer 18 to the light projection element 13, and the light projection element 13 performs a light projection operation. In the subsequent judgment step C, it is judged whether or not the light-receiving element is receiving light. This judgment operation is performed based on the high-level light reception signal sb input to the input terminal R2 of the microcomputer 18 in accordance with the current i flowing when the light receiving element 14 receives the light from the light emitting cable 13. It will be done. in this case,
While the light-receiving cord 14 is in the light-receiving state, that is, the bread dough 10
is not expanded to a predetermined height, the above-mentioned processing step a.

A loop is formed that sequentially executes b and c. and,
As the fermentation of the bread dough 10 progresses and the bread dough 10 expands to a predetermined height as shown in FIG. , the current i no longer flows through the light receiving element 14. As a result, the low-level light reception signal sb, which is a detection signal, is input to the input terminal R2 of the microcomputer 18.
”, and the fermentation process is completed. When it is determined that the fermentation process has ended in this way, the microcomputer 18 causes the electric heater 11 to generate heat at high output to execute the baking process of the bread dough 10.

According to this embodiment having such a configuration, in the fermentation process of the bread dough 10, when the bread dough 10 expands to a predetermined height due to fermentation, in other words, when the optimum fermentation state is reached, the bread dough 10 is exposed to the light emitting element 13 and the light receiving element 13. Since the fermentation process is terminated upon detection by the detection means 15 consisting of the element 14, the bread dough 10 can always be fermented in an optimal fermentation state, unlike the conventional method. Therefore, when such bread dough 10 is baked, bread with a fine texture can always be obtained.

In the above embodiment, the light projecting element 13 and the light receiving cable 14 are arranged at the upper edge of the inner case 2, and the light from the light projecting cable 13 is passed slightly above the top opening of the container 7. However, instead of this, a light emitting cable 13 and a light receiving cable 14 are used.
A light emitting element and a light receiving element are arranged below the
A light transmitting window may be formed in the container, and the light from the light projecting element may be passed through the light transmitting window. In this case, a plurality of combinations of pairs of light emitting elements and light receiving elements and light emitting windows may be provided depending on the amount of bread dough.

Further, in the above embodiment, the detection means is constituted by the light emitting element 13 and the light receiving element 14 and is configured to detect by light. However, the detection means is not limited to this. good.

Furthermore, the present invention may be applied to a bread dough fermentation device, and in this case, after the detection signal is output from the detection means,
Various modifications are possible without departing from the gist, such as allowing notification of this.

[Effects of the Invention] As is clear from the above description, the present invention is provided with a detection means that outputs a detection signal when the bread dough housed in the container expands to a predetermined height due to fermentation.
This has the excellent effect of making it possible to ferment bread dough so that it is always in an optimal fermentation state.

[Brief explanation of the drawing]

The drawings show one embodiment of the present invention; FIG. 1 is an overall sectional view, FIG. 2 is an electrical configuration diagram of the main parts, FIG. 3 is a time chart, and FIG. 4 is a flow chart. In the drawing, 7 is a container, 10 is bread dough, 15 is a detection means,
16 indicates a control device.

Claims (1)

[Claims] 1. The fermentation of the bread dough is controlled by a control device, and is characterized by being provided with a detection means that outputs a detection signal when the dough stored in the container expands to a predetermined height due to fermentation. Bread dough fermenter.