JPS63260511A - Automatic bread making machine - 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] <Technical Field of the Invention> This invention relates to an automatic bread maker that can easily make bread at home, and in particular an automatic bread maker that can make delicious bread even in summer. I'm trying to provide a bread machine.

Technical background of the invention〉 Ingredients for baking bread, such as wheat flour, yeast, butter, and sugar, are kneaded together with rX and subjected to primary fermentation.
After removing the gas, the rice was fermented for a second time, and then the gas was removed and the rice cake became stale, so it was baked.

It is said that the process of making dough is the process of making bread dough, which affects the quality of the finished bread. The ideal method for making tsukashi bread dough is to knead the dough for about 15 to 16 minutes until the temperature of the ingredients reaches around 27 to 29 degrees Celsius, and then finish the kneading process in this state to obtain the ideal bread dough. It is considered a thing. In order to keep the temperature of the dough between 27°C and 29°C for about 15 to 16 minutes, the initial temperature of the ingredients should always be at a constant temperature of about 15°C, regardless of whether it is winter or not. It is desirable to do so.

One way to keep the temperature of the ingredients constant at the beginning of kneading is to add water to the ingredients, such as ice.
The cold water can be cooled to ~5° C. and added to ingredients such as flour, yeast, butter, sugar, etc. to bring them within the temperature range of the Cheng residence.

However, in the winter, there are situations where the hermitage temperature is 10 degrees Celsius or less, and in the summer, the ambient temperature is about 30 degrees Celsius, so there is a large difference in the ambient temperature. For this reason, when water cooled to 4-5°C is added to the ingredients, there will be a difference in the temperature of the ingredients in winter and summer, and this temperature difference will cause a difference in the time it takes for the temperature of the dough to change by about 27°C. arise. Therefore, the kneading time tends to be shorter in summer than in winter, which has the disadvantage that the quality of the bread tends to be worse than in winter.

For these reasons, it is difficult to make delicious bread using an automatic bread maker in summer.

<Objective of the Invention> The present invention aims to provide a 9nJ bread making machine that can make delicious bread even in the summer when the ambient temperature is high.

<Summary of the invention> This invention takes advantage of the ambient temperature, and especially in the case of skin,
Putter, the ingredients for yeast kneading are pre-chilled to make a structure, and the chilled ingredients are injected with water chilled to 4~5C, and when you start kneading, the temperature of the ingredients is naturally low, and the temperature of the chest circumference is low. The kneading time was devised so that the kneading time would not be shortened even during the day.

Examples of precedents> Figure 1 shows the entirety of the 77 automatic battles. In the figure, reference numeral 11 denotes a box of an automatic bread making machine, and an opening/closing lid 12 is provided in the upper half of the box 11 of an automatic bread making machine. Storage containers 14 can be placed there. It is assumed that the material PF13 stored in this storage container 14 is thorn flour, yeast, butter, sugar, etc., and no water has been added yet.

Reference numeral 15 indicates a water tank containing water to be added to the materials stored in the storage container 14. In this example, a case is shown in which the storage container 14 is surrounded by an annular water tank.

In this invention, the material 13 stored in the storage container 14 and the water stored in the water tank 15 can be cooled in advance, and the cooled ingredients 13 and water are moved to the baking pot 16 at a predetermined time and baked. The structure is such that the ingredients 13 and water are mixed in a pot 16 and kneaded to form bread dough.

In this example, as a means for cooling the material 13 and the water stored in the water tank 15, an ice container 18 is provided around the outer periphery of the water tank 15, and ice 19 is stored in the ice container 18 to cool the water and the material 13. shows. A heat insulating material 21 is placed around the outer periphery of the ice container 18 to provide insulation between the outside air and the container 18. In addition, the storage container 14, today 15, and container 18 are all covered with a lid 22 made of a heat insulating material, and the containers 14, 15, and 18, which are covered with the heat insulating material 21, are removed as a whole from the casing 11. The structure allows for

The means for transferring the material 13 and water from the storage container 14 and water tank 15 to the baking oven 16 at a predetermined time can be constructed as shown in FIG. 2, for example. In the example shown in FIG. 2, a shutter 23 is provided on the bottom of the storage container 14, and by automatically opening the shutter 23 at a predetermined time, the multi-material 13 is dropped into the baking pot 16. show.

In addition, a cock 24 is provided on the nozzle side of the water tank 15, and when the cock 24 is automatically opened at a predetermined time, the water in the water tank 15 is poured into the roasting pot 16 through the pipe 25. shows.

For example, as shown in FIG. 3, the shutter 23 is driven by a spring 270 that rotatably supports the shutter 23 at @26 and applies biasing force in the opening direction to the shutter 23 using a spring 27. A lever 31 is provided with a rotating claw 29 in response to a force, and has the rotating claw 29 protruding from Pt126.
This locking maintains the shirt shutter 23 in the closed state. A magnetic plunger 32 is connected to the rotary claw 29, and at a predetermined time rc'w, the magnetic plunger 32 is operated to disengage the rotary claw 29 and the lever 31. This shows a structure that can be opened by force.

As a driving mechanism for the cock 24, for example, as shown in FIG. 4, a spring 34 is connected to the operating lever 33 of the cock 24, and the spring 34 applies a 1M7 force to the operating lever 33 in the direction of opening the cock 24. A rotating lever 35 is provided for the operating lever 33, and the rotating lever 35 is engaged with the operating lever 33 to maintain the cock 24 in a closed state. By connecting an electromagnetic plunger 36 to the rotating lever 35 and activating the electromagnetic plunger 36 at a predetermined time, the rotating lever 35 and the operating lever 33 are disengaged, and the operating lever 3
3 can be rotated υ by the biased flange force of the spring 34 to open the cock 24.

For example, as shown in FIG. 1 and FIG.
4 and water [It has the function of making bread dough by kneading Ingredient 13 dropped from 15 and water.

The kneader 37 can be constructed, for example, by a rotating blade 37a provided on the bottom surface of the baking pot 16 and a fixed tJf 37b protruding from the top of the rotating blade 37a. (b) By providing the fixed a37b above the rotary blade 37a, the material 13 can be effectively kneaded by the cooperation of the multi-rotary blade 37a and the fixed n37b, and the rotational speed of the rotary blade 37a can be slowed down. It depends on the settings. By carefully setting the rotational speed of the rotating blades 37a, it is possible to reduce the noise during kneading.

A heat-sensitive element is housed in the axis of the fixed rod 37b, and the temperature of the bread dough is determined by this heat-sensitive element. Reference numeral 38 denotes a motor for driving the kneading machine 37, and a belt transmission mechanism 39 is used to transmit rotational force to the kneading machine 37.

A control device 41 is provided inside the case 11. When the finish time is set in this controller 41, this finish is 9
The time to start kneading the materials is calculated backwards in time, and the drive @ mechanism shown in FIGS. 2 to 4 is activated to drop the material 13 and water into the baking pot 16, and the kneader 37 is started. Make bread dough by kneading Ingredients 13 and water. When the temperature of the dough rises to about 27°C to 29°C is detected by the heat-sensitive element attached to the fixed rod 37b, the operation of the kneading machine 37a is stopped, and the kneading device 37a stops the operation and performs the next fermentation, degassing, and so on.
Touch the secondary fermentation and energize the heater 17.

The controller 41 sequentially controls this series of operations.

The top of the baking pot 16 is covered with a cover 42, and the baked bread can be taken out from the baking pot 16 by removing the lid 42. The lid 42 has a hole 43 in the center, through which the material 13 and water are poured into the baking pot 16.

Since the hole 43 is for inserting the material 13, its opening area is relatively large. For this reason, when cooking bread, if the hole 43 is open, water will evaporate from the baking pot 16.

Therefore, in this example, a means for closing the hole 43 is provided at least before starting the bread baking process.

44 indicates a shutter that closes the hole 43. This shutter 44 is rotatably attached to the lid 42 and is automatically operated by a mechanism such as that shown in FIGS. 5 to 7 to close the hole 42.
to a closed state. In this example, when the rotating blades 37a forming the kneader 37 start rotating, the rotating blades 37a
jumps the lever 45 and rotates the lever 45 by the biasing force of the spring 46, and this rotation disengages the engagement between the lever 45 and the shutter 44, and the shutter 44 is moved by the weight of the mouth to open the hole 43. This shows a case where it wanders around as if to block it.

The lever 45 is arranged so that it can be rotated in a direction perpendicular to the plane of the paper in FIG.

When the shutter 44 is in the open state, the lever 45 and the spring 4
6 is the actual positional relationship shown in FIG.

Therefore, the lever 45 is moved @B47 by the biasing force of the spring 46.
The protrusion 48G' formed on the shutter 44 is engaged with the protrusion 48G' formed on the shutter 44 to hold the shutter 44 in an open state. A protrusion 49 is formed on the protruding piece 48,
The free end of the lever 45 engages with this protrusion 49, locking the biasing force of the spring 46, and maintaining the rotational position of the lever 45 at the vertical line position shown in FIG.

When the shutter 44 is in the open state, is the lever 45 held at the position shown by the solid line in FIG. 7, or is the rotary blade 37a rotated? When you start, the [OJ reprint root 37a]
engages and receives a biasing force in the direction of arrow 51 shown in FIG. When the tip of the lever 45 is moved in the direction of the arrow 51, the spring 46 passes through the position @47 and the direction of the rotation biasing force applied to the lever 45 is reversed. By reversing the direction of the biasing force, the lever 45 rapidly rotates counterclockwise under the biasing force of the spring 46, reaching the position shown by the chain line in FIG. When the lever 45 reaches the chill position shown in FIG. 7, the projection 48 disengages from the lever 45 and rotates under its own weight, closing the hole 43 as shown in FIG.

<Effects of the Invention> As described above, according to the present invention, the material 13 and water can be kept cool to about 4 to 5 degrees Celsius even in summer by storing ice 19 in the ice container 18 as needed. Can be done. Therefore, the initial temperature of the kneading G material 13 and water can be cooled down to 4 to 5°C even in summer. As a result, even in summer, the time required for the temperature of the dough to rise to about 27°C to 29°C during the kneading process can be extended by about 15 to 16 minutes, making it possible to obtain good bread dough. However, by making delicious bread, we can provide you with the basics of LiJ bread making.

<Modified embodiment of the invention> Fig. 8, Fig. 9, and Figs.
Another embodiment regarding the driving of the shutter 44 that closes the opening portion of the screen will be described. In these guide lines, a structure is shown in which the hole 43 is closed during the internal pressing of the baking pot 16.

In the example shown in FIGS. 8 and 9, 52 arrows are provided on the I"J#J lever 45, and the shutter 44 is pushed up by the projections 52.
4 is rotatably supported on the 42-piece rack, and the roasting pot 16
The hole 43 is maintained in an open state in a state where it hangs down from the FE3 section. The lever 45 is in the position shown by the chain line in FIG. 9 when the shutter 44 is in the open state.

When the kneader 37 is activated and the rotating blade 37a starts rotating, a force is applied to the lever 45 in the direction of the arrow 51 shown in FIG. 9, and the lever 45 rotates counterclockwise around the rule 47. At this time, the protrusion 52 pushes up the shutter 44 and closes the hole 43.

In the embodiment shown in FIGS. 10 to 12, the hole 430 is closed by rotating the shutter 44 in a direction parallel to the hole 430 plane.
This shows the case where the group wanders to close the group. A support piece 44a is formed protruding from the tab shutter shutter 44, and the tip of the support piece 44a is rotatably supported by a shaft 53 on the back side of the lid 42, thereby supporting the shutter 44 so as to be rotatable in the horizontal direction. . The free end of the lever -45 is held at the 10,000 side edge of the support piece 44a, and a force in the direction of the arrow 51 shown in FIG. 12 is applied from the rotary blade 47a to the tip of the lever 45. A structure is shown in which the lever 45 is rotated counterclockwise around the shaft 47 from the state shown in FIG. 12, and the shutter 44 is rotated in the direction of the arrow 54 to close the hole 43.

As for the drive mechanism of the shutter 44, as another structure, the shutter 44 is mounted so as to be slidable along the plate surface of the rose 42, and when the lever 45 is moved by the rotary blade 37a, the shutter 44 is moved by the biasing force of the spring. It is also possible to use a β structure in which the hole 43 is closed by being moved.

[Brief explanation of drawings]

Figure 1 shows the structure of this invention. I! The second figure is a cross-section diagram to explain the basics of this invention. FIG. 4 is a perspective view for explaining an example of a means for transferring the material f-); FIG.
Figures 5 to 7 are cross-sectional views for explaining the structure of the lid of the roasting oven used in this invention, and Figures 8 and 9 are for explaining other embodiments of the lid of the roasting oven. , FIGS. 10 and 11 are sectional views for explaining still other embodiments of the lid portion of the roasting pot used in the present invention, and FIG. 12 is a cross-sectional view of the embodiment shown in FIGS. 10 and 11. A perspective view for explaining the structure. 11: Box body, 12: Lid, 13: Bread material, 14:
Storage container, 15: Water PJ, 16: Baking pot, 17: Heater, 18: Cooling means? hX ice container, 19: ice,
21: Insulation material, 22: Lid, 23: Shirt cover, 24: Cock, 25: Vibrator, 26: Shaft, 27, 34: Spring, 29
: Rotating claw, 31.33 Nilever, 32.36: 11L solenoid, 37: Kneader.

Claims (1)

[Claims] (1) A. A storage container that stores the ingredients for bread in advance; B. A water tank that stores water for making bread dough in addition to the ingredients stored in this storage container; C. The storage container mentioned above. A cooling means for cooling the stored materials and the water stored in the water tank as necessary, and D. Transferring the materials stored in the storage container and the water stored in the water tank to a baking pot equipped with a kneader at a predetermined time. An automatic bread making machine consisting of means and.