201106907 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種主要使用在一般家庭之自動製麵包 機。 【先前技術】 就市售之家庭用自動製麵包機的架構而言，一般而言 係將裝入有製麵包原料之麵包容器放入本體内之烘焙室， 以混練板將麵包容器内之製麵包原料予以混練並進行揉 捏，在經過發酵步驟之後，將麵包容器直接作為烤麵包型 而對麵包進行烘焙（例如參照專利文獻1)。 在使用該種自動製麵包機製造麵包時，係取得將小麥 或米等穀物碾磨後所得之粉、或在該碾磨後之粉混合各種 輔助原料之混合粉，並使用該等粉作為製麵包原料，以製 造麵包。亦即，即使在手中具有榖物粒（例如米粒等），仍 無法以習知之自動製麵包機從該榖物粒直接製造出麵包。 (先前技術文獻） (專利文獻） (專利文獻1)日本特開2000-116526號公報 【發明内容】 (發明所欲解決之課題） 本發明之目的在於提供一種並非由經碾磨後之粉（穀 物粉）製造麵包而是由穀物粒直接製造麵包而具有便利機 構之自動製麵包機，而使麵包製造更平易近人。 (解決課題之手段） 4 322240 201106907 為了達成上述目的，本發明之自動製麵包機係具備： 容器，供麵包材料投入；粉碎部，將作為麵包原料而投入 前述容器之穀物粒予以粉碎；混練部，用以將包含有前述 穀物粒之粉碎粉的前述容器内之麵包原料混練成麵糰；溫 度調整部，調整前述容器内之溫度；製麵包步驟選擇部， 可依前述穀物粒之種類來選擇麵包製造步驟；及控制部， 控制前述粉碎部、前述混練部及前述溫度調整部，以執行 由前述製麵包步驟選擇部所選擇之麵包製造步驟。 根據本構成，由於自動製麵包機具有粉碎部，因此無 須使用碾磨後之粉（穀物粉），可由榖物粒製造麵包。亦即， 根據本構成之自動製麵包機，無須購買穀物粉，即可由手 中之穀物粒來烘焙麵包。本構成之自動製麵包機係具有可 依前述穀物粒之種類來選擇麵包製造步驟之製麵包步.驟選 擇部，因此可使用各種穀物粒在適當之條件下烘焙麵包。 在上述構成之自動製麵包機中，亦可藉由前述製麵包 步驟選擇部來選擇白米用之麵包製造步驟、及糙米用之麵 包製造步驟。 白米與糙米之硬度並不相同。關於此點，根據本構 成，在使用白米作為榖物粒（米粒）時及使用糙米作為穀物 粒時，由於將麵包之製造步驟設為不同者，因此在使用任 一種米粒時皆可在適當之條件下進行麵包的製造。 在上述構成之自動製麵包機中，亦可設為，前述麵包 製造步驟係包含以下步驟：吸液步驟，使前述穀物粒浸潰 至液體使其進行吸液；粉碎步驟，將經吸液之前述榖物粒 5 322240 201106907 予以粉碎；混練步驟，將包含前述穀物粒之粉碎粉的麵包 原料混練成麵糰；發酵步驟，使經混練之麵糰發酵；及烘 焙步驟，烘焙經發酵之麵糰；在可由前述製麵包步驟選擇 部所選擇之複數個麵包製造步驟之間，將前述吸液步驟及 前述粉碎步驟中之至少一步驟所需之時間長度設為彼此不 同。 榖物粒係有多數之種類’且硬度依其種類而不同。而 在以同一條件粉碎榖物粒之硬度差距大之諸多穀物粒時， 所得之粉碎粉的粒徑會有大之差異。關於此點，根據本構 成，依榖物粒之種類將會對穀物粒之粉碎程度造成影響之 步驟所需的時間長度設為不同。因此，可使粉碎各種縠物 粒後之粉碎粉的粒徑成為大致相同，而容易地進行優質麵 包之製造。 在上述構成之自動製麵包機中’亦可設為，前述麵包 製造步驟係包含以下步驟：粉碎步驟，粉碎前述穀物粒； 混練步驟，將包含前述榖物粒之粉碎粉的麵包原料混練成 麵糰’·發酵步驟，使經混練之麵糰發酵；及供培步驟，烘 焙經發酵之麵糰；前述粉碎步驟係設置成交互反覆進行粉 碎前述榖物粒之粉碎期間、及使前述穀物粒吸液之吸液期 間’且在可由前述製麵包步驟選擇部所選擇之複數個麵包 製造步驟之間’將前述粉碎期間及前述吸液期間的反覆次 數設為彼此不同。 根據本構成’依穀物粒之種類將會對榖物粒之粉碎粉 之粒徑造成影響之粉碎期間與吸液期間的反覆次數設為不" 322240 6 201106907 同者。因此，可使粉碎各種穀物粒後之粉碎粉的粒徑成為 大致相同，而容易地進行優質麵包之製造。而且，在本構 成之情形時，由於成為交互反覆地進行粉碎期間與吸液期 間之構成，故無須在粉碎步驟之前設置吸液步驟，而可縮 短製造麵包所需之時間。 在上述構成之自動製麵包機中，在可由前述製麵包步 驟選擇部所選擇之複數個麵包製造步驟之間，亦可將前述 混練步驟所需之時間長度設為彼此不同。 例如白米粒及糙米粒中，粉碎後的粉碎粉的狀態有所 差異。因此，亦有必要構成為：依榖物粒之種類，如本構 成般地將混練步驟所需之時間長度設為不同，以製造優質 之麵包。 (發明之效果） 根據本發明，可提供一種並非由經碾磨後之粉（縠物 粉）製造麵包而是由穀物粒直接製造麵包之具便利機構的 自動製麵包機，而使麵包製造更平易近人。 【實施方式】 以下，參照圖式說明本發明之自動製麵包機的實施形 態。再者，在本說明書中記載之具體的時間或溫度等僅為 例示，並非限定本發明之内容者。 第1圖係本實施形態之自動製麵包機的垂直剖面圖。 在第1圖中，圖之左側為自動製麵包機1的正面（前面）側， 圖之右側係自動製麵包機1之背面（後面）側。第2圖係將 第1圖所示之自動製麵包機的蓋拆下而從上觀看時之概略 7 322240 201106907 平面圖。在第2圖中，圖之下側為自動製麵包機1之正面 側，圖之上側為自動製麵包機丨之背面側。參照第1圖及 第2圖說明本實施形態之自動製麵包機的整體構成。 自動製麵包機1係具有由合成樹脂製之外殼所構成的 箱形之本體10。本體10係設置有與其左側面與右側面之 兩端連結的门字形之合成樹脂製把手u，藉此可容易進行 搬運。在本體10之上表面前部形成有操作部2〇。在操作 部20設置有：開始鍵、取消鍵、計時器鍵、預約鍵、選擇 麵包製造步驟之選擇鍵等操作鍵群21;及顯示由操作鍵群 21所设定之内容或錯誤等之液晶顯示面板22。 此外，操作鍵群21係包含有可選擇對應於作為麵包 原料所使用之榖物粒之種類的麵包製造步驟之製麵包步驟 選擇鍵（本發明之製麵包步驟選擇部的實施形態）。具體而 言，係設置糙米鍵21a，以便在從米粒製造麵包之情形中， 可選擇白米用之麵包製造步驟及糙米用之麵包製造步驟中 之任一者。自動製麵包機1在内定設定中，糙米鍵2la為 OFF而成為選擇白米用之麵包製造步驟的狀態。此外，藉 由選擇糙米鍵21a，未圖示之糙米程序燈會亮燈，而成為 選擇糙米用之麵包製造步驟的狀態。 從操作部20往後之本體上表面係由合成樹脂製之蓋 體30所覆蓋。蓋體3〇係構成為：以未圖示之欽鍵轴安裝 在本體10之背面側，以該鉸鏈軸為支點在垂直面内轉動。 在蓋體30之覆蓋烘焙室4〇(詳細如後述）的部分，設置有 將板金成形為圓頂狀之頂板31 ^該頂板31之頂部係與設 8 322240 201106907 置在蓋體30之由耐熱玻璃所構成之窺視窗32連挺 在本體10之内部設置有烘焙室4〇 製，上面有開口，從該開口放入麵包容器：至 係具備水平剖面矩形之周側壁他及底壁獅。至40 40之内部，以包圍收容在供培室4〇之麵包 埃培室 配置有加熱裝置41。該加熱裝置41係由護套;^的方式 (shea让 heater)所構成。 ‘、、、窃201106907 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to an automatic bread maker mainly used in general households. [Prior Art] In the structure of a commercially available automatic bread maker for a household, generally, a bread container containing a bread-making raw material is placed in a baking chamber of the body, and the inside of the bread container is kneaded. The bread raw material is kneaded and kneaded, and after the fermentation step, the bread container is directly baked as a toast type (for example, refer to Patent Document 1). When the bread is produced using the automatic bread maker, a powder obtained by grinding a grain such as wheat or rice, or a mixed powder of various auxiliary materials in the milled powder is obtained, and the powder is used as a system. Bread ingredients to make bread. That is, even if there are granules (e.g., rice grains, etc.) in the hands, it is not possible to directly produce bread from the granules by a conventional automatic bread maker. (Prior Art Document) (Patent Document 1) Japanese Laid-Open Patent Publication No. 2000-116526 (Description of the Invention) The object of the present invention is to provide a powder which is not milled ( Grain flour) is a breadmaker that makes bread directly from cereal grains and has a convenient mechanism to make the bread making more accessible. (Means for Solving the Problem) 4 322240 201106907 In order to achieve the above object, the automatic bread maker of the present invention comprises: a container for feeding a bread material; and a pulverizing portion for pulverizing the grain granules which are put into the container as a raw material of the bread; a bread raw material in the container containing the pulverized powder of the grain granules mixed into a dough; a temperature adjusting unit for adjusting a temperature in the container; and a bread making step selecting unit for selecting a bread according to the type of the grain granule And a control unit that controls the pulverizing unit, the kneading unit, and the temperature adjusting unit to execute a bread manufacturing step selected by the bread making step selecting unit. According to this configuration, since the automatic bread maker has the pulverizing portion, it is not necessary to use the milled powder (cereal flour), and the bread can be produced from the granules. That is, according to the automatic bread maker of the present constitution, the bread can be baked from the cereal grains in the hand without purchasing the grain flour. The automatic bread maker of the present invention has a bread making step which can select a bread making step in accordance with the type of the cereal grain, so that the bread can be baked under appropriate conditions using various cereal grains. In the automatic bread maker having the above configuration, the bread making step selection unit and the bread manufacturing step for brown rice can be selected by the bread making step selecting unit. The hardness of white rice and brown rice is not the same. In this regard, according to the present configuration, when white rice is used as the granules (rice granules) and brown rice is used as the granules, since the steps for producing the bread are different, it is possible to use any of the rice granules. The bread is manufactured under the conditions. In the automatic bread maker having the above configuration, the bread manufacturing step may include the step of: a liquid absorbing step of immersing the cereal grains in a liquid to perform liquid absorption; and a pulverizing step of absorbing the liquid. The foregoing granules 5 322240 201106907 are pulverized; the mixing step is to knead the bread raw material containing the pulverized powder of the aforementioned grain granule into a dough; the fermentation step is to ferment the kneaded dough; and the baking step, baking the fermented dough; The length of time required for at least one of the liquid absorption step and the pulverization step is different between the plurality of bread production steps selected by the bread making step selection unit. There are many types of mitochondrial granules' and the hardness varies depending on the type. When the granules having a large difference in hardness between the granules of the granules are pulverized under the same conditions, the particle size of the pulverized powder obtained may vary greatly. In this regard, according to the present configuration, the length of time required for the step of affecting the degree of pulverization of the grain granules is different depending on the type of the granules. Therefore, the particle size of the pulverized powder after pulverizing various granules can be made substantially the same, and the manufacture of a high-quality granule can be easily performed. In the automatic bread maker of the above configuration, the bread manufacturing step may include the steps of: pulverizing the granules; and kneading the bread ingredients comprising the pulverized powder of the mash particles into a dough. a fermentation step of fermenting the kneaded dough; and a step of cultivating the fermented dough; the pulverizing step is arranged to alternately pulverize the pulverization of the granules, and to suck the granules of the granules The liquid period 'and the number of times of repetition of the pulverization period and the liquid absorption period are different from each other between the plurality of bread production steps selected by the bread making step selection unit. According to the present configuration, the number of times of the pulverization period and the liquid absorption period which affect the particle size of the pulverized powder of the granules according to the type of the granules is not the same as 322240 6 201106907. Therefore, the particle size of the pulverized powder after pulverizing various cereal grains can be made substantially the same, and the production of high-quality bread can be easily performed. Further, in the case of the constitution, since the pulverization period and the liquid absorption period are alternately repeated, it is not necessary to provide the liquid absorbing step before the pulverization step, and the time required for the bread making can be shortened. In the automatic bread maker having the above configuration, the length of time required for the kneading step may be different from each other between the plurality of bread manufacturing steps selected by the bread making step selecting unit. For example, in white rice grains and brown rice grains, the state of the pulverized powder after pulverization differs. Therefore, it is also necessary to construct a high-quality bread by setting the length of time required for the kneading step to be different depending on the type of the granules. (Effect of the Invention) According to the present invention, it is possible to provide an automatic bread maker which is a convenient mechanism for making bread from a milled powder (powder powder) but directly from a cereal grain, thereby making the bread manufacturing more Approachable. [Embodiment] Hereinafter, an embodiment of an automatic bread maker of the present invention will be described with reference to the drawings. In addition, the specific time, temperature, and the like described in the present specification are merely examples, and are not intended to limit the scope of the present invention. Fig. 1 is a vertical sectional view showing an automatic bread maker of the present embodiment. In Fig. 1, the left side of the figure is the front (front) side of the automatic bread maker 1, and the right side of the figure is the back (back) side of the automatic bread maker 1. Fig. 2 is a plan view showing the outline of the automatic bread maker shown in Fig. 1 when viewed from above, 7 322240 201106907. In Fig. 2, the lower side of the figure is the front side of the automatic bread maker 1, and the upper side of the figure is the back side of the automatic bread maker. The overall configuration of the automatic bread maker of the present embodiment will be described with reference to Figs. 1 and 2 . The automatic bread maker 1 has a box-shaped body 10 made of a synthetic resin outer casing. The main body 10 is provided with a door-shaped synthetic resin handle u that is connected to both ends of the left side surface and the right side surface, whereby the conveyance can be easily performed. An operation portion 2 is formed on the front surface of the upper surface of the body 10. The operation unit 20 is provided with an operation key group 21 such as a start key, a cancel key, a timer key, a reservation key, and a selection key for selecting a bread making step; and a liquid crystal that displays contents or errors set by the operation key group 21 The display panel 22 is displayed. Further, the operation key group 21 includes a bread making step selection key (an embodiment of the bread making step selection unit of the present invention) which can select a bread manufacturing step corresponding to the type of the granules used as the bread raw material. Specifically, the brown rice key 21a is provided so that, in the case of producing bread from rice grains, either the white rice bread making step and the brown rice bread making step can be selected. In the automatic setting of the automatic bread maker 1, the brown rice key 2a is turned OFF, and it becomes the state which selects the bread manufacturing process of a white rice. Further, by selecting the brown rice key 21a, the brown rice program lamp (not shown) is turned on, and it becomes a state in which the bread making step for brown rice is selected. The upper surface of the body from the operation unit 20 is covered with a cover 30 made of synthetic resin. The lid body 3 is attached to the back side of the main body 10 by a key shaft (not shown), and is rotated in the vertical plane with the hinge shaft as a fulcrum. In a portion of the lid body 30 covering the baking chamber 4 (described in detail later), a top plate 31 for forming a sheet metal into a dome shape is provided. The top portion of the top plate 31 is provided with a heat resistance of the cover body 30. The peening window 32 formed by the glass is provided with a baking chamber 4 inside the body 10, and has an opening on the upper side, and the bread container is placed from the opening: the peripheral wall of the horizontal section rectangle and the bottom wall lion. Inside the 40-40, a heating device 41 is disposed to surround the bread chamber of the bread contained in the culture chamber. The heating device 41 is constituted by a sheath or a heater. ',,,steal
再者，在本體1〇之内部設置有板金製的基 台12之位於烘培室4〇之中心的部位固定有由銘基 模成型品所構成之麵包容器支持部13。麵包容器：：之轉 之内部係露出於供培室40之内部。 部13 麵包容器支持部13係容納固定在麵包容器⑽之 的筒狀的台座51而支撐麵包容器5G。在麵包容器支持部 13之中〜垂直地支持有由内軸14a及外軸14b所構成之雙 重軸㈣14a及外轴14b之下端皆係從麵包容器支持部 13之下表面突出’内軸14a係固定於皮帶輪15a，外軸14b 係固定於皮帶輪15b。 立—麵包容器50係板金製，且形成如水桶之形狀，在口緣 /P dr裝有手提用之把手（未圖示）。麵包容器5〇之水平剖面 係呈4個角隅呈圓弧狀的矩形，且在其四邊中之相對向的 一邊的内面’形成有朝垂直方向延伸之脊狀的突部50a。 在麵包容器50之底部中心配置有混練板52及粉碎板 70由内軸53a及外轴53b所構成之雙重軸係在施行有密 封對策之狀態下垂：古丄 $罝地支持在麵包容器50之中心。在内軸 322240 201106907 53a安裝有混練板52，在外軸53b安裝有粉碎板70。混練 板52及粉碎板70之配置係為同軸配置，藉此可在麵包容 器50之底部之並不宽廣的場所，以精巧之方式併存混練板 52及粉碎板70。 混練板52係具有俯視呈大致矩形之板狀的葉片。該 混練板52係僅以嵌入方式安裝在内軸53a之上端之非圓形 剖面部，而可在不使用工具之情形下進行裝卸。因此，可 容易地對不同種類之混練板進行更換。 粉碎板70係以不抵接於混練板52之下表面的方式安 裝在外軸53b。該粉碎板70亦可僅以嵌入方式安裝。粉碎 板70係使複數個切削刀72散佈於金屬製圓板71之上表面 者（參照第2圖）。切削刀72係形成為如榨汁機之切刀或削 板之齒般。複數個切削刀72係構成朝放射方向延伸之複數 行之列隊。各列隊中之各切削刀突起之與圓板71之中心的 距離係在每一橫隊中逐漸與前後之列隊偏離。因此，複數 個切削刀72係可遍及其配置區域整體發揮粉碎作用。 設置在麵包容器50之内軸53a係連結在設於麵包容 器支持部13之内軸14a而傳達動力。此外，設置在麵包容 器50之外軸50b係連結在設於麵包容器支持部13的外軸 14b而傳達動力。就該動力傳達手段而言，係使用由台座 51所圍繞之耦合器54a、54b。亦即，構成耦合器54a之2 構件中之一者係固定在内軸53a之下端，另一者係固定在 内軸14a之上端。同樣地，構成耦合器54b之2構件中之 一者係固定在内軸53b之下端，另一者係固定在内軸14b 10 322240 / 之上端。 起干：吏台座51之突起不會丄上麵包容器支持部 於麵^、方式使麵包容器50落下匕奋盗支持部13之突 t麵包容器支持部13後：：下。接著’在台座5!嵌入 台座Μ之突起料麵⑼50朝水平方向担轉 面卡合。藉此，麵包容=容器支持部13之突起的下表 操作同眸、含 "不會朝上方脫落。並且，以此 夺達成輕合器54a之連結及轉合^灿之連結。 及粉碎^安裝麵包容器Μ時之扭轉方向係與混練板Μ 之紅轉方向一致。藉此，即使混練板52及粉 板7〇旋轉’麵包容器50也不會脫落。 混練用馬達60a係安裝在基台12，粉碎用馬達60b係 女農在與基台12分開地設於本體1 〇之樑16。混練用馬達 60a及粉碎用馬達60b皆係豎軸，且從混練用馬達6〇a之 下表面突出有輸出軸61a，從粉碎用馬達6〇b之下表面突 出有輸出轴61b。在混練用馬達60a之輸出軸61a固定有 皮帶輪62a，該皮帶輪62a係以皮帶63a連結在固定有内 軸14a之皮帶輪15a。在粉碎用馬達6〇b之輸出軸6lb固 定有皮帶輪62b，該皮帶輪62b係以皮帶63b連結在固定 有外軸14b之皮帶輪15b。 此外，使混練板52旋轉之内軸14a係要求低速/高轉 矩的旋轉。另一方面，使粉碎板7〇旋轉之外軸14 b係要 11 322240 201106907 求高速旋轉。因此，皮帶輪62a係以使皮帶輪15a減速旋 轉之方式，皮帶輪62b係以使皮帶輪15b等速或增速旋轉 之方式設定皮帶輪彼此之直徑比。此外，粉碎用馬達60b * 係選擇高速旋轉型者。 & 第3圖係本實施形態之自動製麵包機的控制方塊圖。 自動製麵包機1係具備用以控制其動作之控制裝置80。該 控制裝置80係配置在本體10内之適當位置。此外，控制 裝置80較佳為配置在不易受到烘焙室40之熱之影響的位 置。 · 控制裝置 80 係具備由 CPU(Central Processing Uni t， 中央處理單元）、ROM(Read-〇nly memory，唯讀記憶體）、 l/0(input/output，輸入輸出）電路部所構成之微電腦 181;電性連接在該微電腦181之混練用馬達驅動電路82a; 粉碎用馬達驅動電路82b ;及加熱器驅動電路83。在控制 裝置18所具備之微電腦81電性連接有上述操作部22之各 種鍵。此外，在微電腦81電性連接有溫度感測器18，該 0 溫度感測器18係配置在烘焙室40之内側，且檢測出烘焙 室40内之溫度。 混練用馬達驅動電路82a係在來自微電腦81之指令 下，控制使混練板52旋轉之混練用馬達60a之驅動的電 路。粉碎用馬達驅動電路82b係在來自微電腦81的指令 下，控制使粉碎板70旋轉之粉碎用馬達60b之驅動的電 路。加熱器驅動電路83係在來自從溫度感測器18接收資 訊之微電腦81的指令下，控制由護套加熱器所構成之加熱 12 322240 201106907 裝置41之動作的電路。 微電腦81係依據來自操作部2〇之輸入信號讀出儲存 在丽等之與製麵包程序相關的程式，並一面透過混練用 馬達驅動電路82a控制混練板52之旋轉’透過粉碎用馬達 驅動電路82b控制粉碎板7〇之旋轉，及透過加熱器驅動電 路83控制加熱裝f 41之加熱動作，一面使自動製麵包器 1執行麵包之製造步驟。 此外，控制裝置18係本發明之控制部的實施形態。 混練板52及混練用馬達60a係本發明之混練部的實施形 態，碎板70及粉碎用馬彡_係本發明之粉碎部的實施 形態。再者，溫度感測器18及加熱裝置41係本發明之溫 度調整部的實施形態。 ^ 粉碎板70係用以粉碎穀物粒所設置者，而在粉碎榖 物粒時會有產生熱且麵包容器5G内之溫度上昇至不理^ 之溫度的情形。因此，在構成自動製麵包機1所具備之溫 度調整部的構成要素中，較佳為復包含有冷卻裝置之構 成°就《料卩裝置之構成而言’可列舉例如以與麵包容器 0之外表Φ接觸之方式gl置投人有水或冰等冷卻劑（冷卻 材）的冷卻套的構成。此外，亦可為以與麵包容器之外表面 接觸的方式配置冷水管的構成等。 接著，說明藉由以上方式構成之本實施形態的自動製 麵包機1從穀物粒製造麵包的流程。自動製麵包機2係可 利用米粒（穀物粒之-例）做為麵包原料來製造麵包。此 外’從米粒製造麵包時’藉由上述之鮮鍵…，可利用 322240 13 201106907 白米用之麵包的製造步驟、及縫米用之麵包的製造步 之任一步驟來製造麵包。 首先，說明利用自動製麵包機！以白米用之麵包的 造步驟（白米程序）製造麵包之情形。在執行該白米程序 時，使用者係將混練板52及粉碎板7〇安裝在麵包容器 接著，使用者係分別將米粒（白米粒）及水一一計量預 疋量並放入麵包容器5〇。在此，雖混合米粒與水，但亦可 為例如以具有湯汁之類的味覺成分的液體、果汁、含有酒Further, a bread container support portion 13 made of a molded article of the original mold is fixed to a portion of the base 12 of the sheet metal which is provided in the center of the baking chamber 4 at the center of the baking chamber. The interior of the bread container:: is turned inside the supply chamber 40. Part 13 The bread container support portion 13 accommodates the bread container 5G by accommodating the cylindrical pedestal 51 fixed to the bread container (10). In the bread container support portion 13, the double shaft (four) 14a and the lower end of the outer shaft 14b, which are formed by the inner shaft 14a and the outer shaft 14b, are vertically supported from the lower surface of the bread container support portion 13, and the inner shaft 14a is supported. It is fixed to the pulley 15a, and the outer shaft 14b is fixed to the pulley 15b. The bread container 50 is made of sheet metal and formed in the shape of a bucket, and a handle for carrying (not shown) is attached to the lip/P dr. The horizontal section of the bread container has a rectangular shape in which four corners are arcuate, and a ridge-shaped projection 50a extending in the vertical direction is formed on the inner surface of the opposite sides of the four sides. The kneading plate 52 and the shredder plate 70 are disposed at the center of the bottom of the bread container 50, and the double shaft system composed of the inner shaft 53a and the outer shaft 53b is suspended in a state in which the sealing measures are performed: the breadcrumbs are supported by the bread container 50. center. A kneading plate 52 is attached to the inner shaft 322240 201106907 53a, and a shredder plate 70 is attached to the outer shaft 53b. The arrangement of the kneading plate 52 and the pulverizing plate 70 is coaxially arranged, whereby the kneading plate 52 and the pulverizing plate 70 can be coexisted in a compact manner at a place where the bottom of the bread container 50 is not wide. The kneading plate 52 has blades having a substantially rectangular plate shape in plan view. The kneading plate 52 is attached to the non-circular cross section of the upper end of the inner shaft 53a only by fitting, and can be attached and detached without using a tool. Therefore, it is easy to replace different types of kneading boards. The pulverizing plate 70 is attached to the outer shaft 53b so as not to abut against the lower surface of the kneading plate 52. The pulverizing plate 70 can also be mounted only in an embedded manner. The pulverizing plate 70 is formed by dispersing a plurality of cutting blades 72 on the upper surface of the metal disk 71 (see Fig. 2). The cutter 72 is formed like a cutter of a juicer or a tooth of a cutting board. A plurality of cutters 72 constitute a plurality of rows extending in the radial direction. The distance between each of the cutter protrusions in each of the queues and the center of the circular plate 71 is gradually deviated from the front and rear queues in each of the horizontal teams. Therefore, the plurality of cutting blades 72 can perform the pulverizing action as a whole in the entire arrangement area. The inner shaft 53a provided in the bread container 50 is coupled to the inner shaft 14a provided in the bread container support portion 13 to transmit power. Further, the outer shaft 50b provided outside the bread container 50 is coupled to the outer shaft 14b provided in the bread container support portion 13 to transmit power. In the power transmission means, the couplers 54a, 54b surrounded by the pedestal 51 are used. That is, one of the two members constituting the coupler 54a is fixed to the lower end of the inner shaft 53a, and the other is fixed to the upper end of the inner shaft 14a. Similarly, one of the two members constituting the coupler 54b is fixed to the lower end of the inner shaft 53b, and the other is fixed to the inner shaft 14b 10 322240 / upper end. Drying: The protrusion of the pedestal 51 does not slam on the bread container support portion. The bread container 50 is dropped by the squatting support portion 13 and the bread container support portion 13 is followed by: Then, the projection surface (9) 50 of the pedestal 5! embedded in the pedestal is engaged in the horizontal direction. Thereby, the bread contents = the lower surface of the protrusion of the container supporting portion 13 are operated in the same manner, and the " does not fall upward. Further, in this way, the connection of the light combiner 54a and the connection of the transfer can be achieved. And the pulverization ^ when the bread container is installed, the twist direction is the same as the red direction of the kneading plate. Thereby, even if the kneading plate 52 and the powder plate 7 are rotated, the bread container 50 does not fall off. The kneading motor 60a is attached to the base 12, and the pulverizing motor 60b is provided on the beam 16 of the main body 1 separately from the base 12. The kneading motor 60a and the pulverizing motor 60b are both vertical axes, and an output shaft 61a is protruded from the lower surface of the kneading motor 6〇a, and an output shaft 61b is protruded from the lower surface of the pulverizing motor 6〇b. A pulley 62a is attached to the output shaft 61a of the kneading motor 60a. The pulley 62a is coupled to the pulley 15a to which the inner shaft 14a is fixed by a belt 63a. A pulley 62b is fixed to the output shaft 6lb of the pulverizing motor 6〇b, and the pulley 62b is coupled to the pulley 15b to which the outer shaft 14b is fixed by a belt 63b. Further, the inner shaft 14a that rotates the kneading plate 52 requires rotation at a low speed/high torque. On the other hand, the shaft 14b is rotated by the pulverizing plate 7 to be 11 322240 201106907. Therefore, the pulley 62a is configured to reduce the diameter of the pulleys such that the pulleys 15a are rotated at a constant speed or at a higher speed so that the pulleys 15a are rotationally reduced. Further, the pulverizing motor 60b* is selected to be a high-speed rotating type. & Fig. 3 is a control block diagram of the automatic bread maker of the present embodiment. The automatic bread maker 1 is provided with a control device 80 for controlling the operation thereof. The control device 80 is disposed at an appropriate location within the body 10. Further, the control device 80 is preferably disposed at a position that is less susceptible to the heat of the torrefaction chamber 40. The control device 80 includes a microcomputer including a CPU (Central Processing Unit), a ROM (Read-〇nly memory), and an input/output (I/O) circuit unit. 181; a motor drive circuit 82a for kneading which is electrically connected to the microcomputer 181; a motor drive circuit 82b for pulverization; and a heater drive circuit 83. The microcomputer 81 provided in the control device 18 is electrically connected to various keys of the operation unit 22. Further, a temperature sensor 18 is electrically connected to the microcomputer 81, and the 0 temperature sensor 18 is disposed inside the baking chamber 40, and detects the temperature in the baking chamber 40. The kneading motor drive circuit 82a controls a circuit for driving the kneading motor 60a that rotates the kneading plate 52 under the command from the microcomputer 81. The pulverizing motor drive circuit 82b controls a circuit for driving the pulverizing motor 60b that rotates the pulverizing plate 70 under a command from the microcomputer 81. The heater drive circuit 83 controls the circuit for heating the device 12 by the sheath heater under the command of the microcomputer 81 receiving the information from the temperature sensor 18. The microcomputer 81 reads the program related to the bread making program stored in the lining, etc., based on the input signal from the operation unit 2, and controls the rotation of the kneading plate 52 through the kneading motor drive circuit 82a. The rotation of the pulverizing plate 7 is controlled, and the heating operation of the heating device f 41 is controlled by the heater driving circuit 83, and the automatic bread maker 1 executes the manufacturing steps of the bread. Further, the control device 18 is an embodiment of the control unit of the present invention. The kneading plate 52 and the kneading motor 60a are embodiments of the kneading portion of the present invention, and the shredder plate 70 and the crushing horse 彡 are embodiments of the pulverizing portion of the present invention. Further, the temperature sensor 18 and the heating device 41 are embodiments of the temperature adjustment unit of the present invention. ^ The pulverizing plate 70 is used to pulverize the grain granules, and when the granules are pulverized, there is a case where heat is generated and the temperature in the bread container 5G rises to an unreasonable temperature. Therefore, among the components constituting the temperature adjustment unit included in the automatic bread maker 1, it is preferable to include a configuration in which a cooling device is included, and the "configuration of the magazine" can be exemplified, for example, with the bread container 0. The form of the external surface Φ contact is placed on the cooling jacket of a coolant (cooling material) such as water or ice. Further, the configuration of the cold water pipe may be arranged so as to be in contact with the outer surface of the bread container. Next, a flow of manufacturing bread from cereal grains by the automatic bread maker 1 of the present embodiment configured as described above will be described. The automatic bread maker 2 can make bread by using rice grains (examples of cereal grains) as bread raw materials. Further, when the bread is produced from rice grains, the bread can be produced by any of the steps of the step of producing 322240 13 201106907 white bread and the step of manufacturing the bread for sewing rice by the above-mentioned fresh key. First, explain the use of automatic bread maker! The case of making bread with the steps of making bread for white rice (white rice program). When the white rice program is executed, the user installs the kneading plate 52 and the crushing plate 7〇 in the bread container. Then, the user measures the rice grains (white rice grains) and the water one by one and puts them into the bread container. . Here, although rice grains and water are mixed, they may be, for example, liquids, juices, and wines having a taste component such as soup.
精之，體等，來取代純水。使用者係將投入有米粒與水之 麵包容器50放入供培室4〇並關閉蓋體30,藉由操作部2〇 來選擇白米用之製造步驟（链米程序燈未亮燈之狀態），並 =開始鍵。藉此，開始進行以白米程序所為之由米 造麵包之步驟。 、4外，當設為在自動製麵包機1設置有上述冷卻套之 構成時’在該階段歧好在後狀粉碎步驟之前，將冷卻Fine, body, etc., to replace pure water. The user puts the bread container 50 into which the rice and water are placed, and closes the lid body 30, and selects the manufacturing step of the white rice by the operation unit 2〇 (the state in which the chain rice program lamp is not lit) And = start button. Thereby, the step of making bread from rice by the white rice program is started. 4, when the automatic bread maker 1 is provided with the above-described cooling jacket, it will be cooled at this stage before the post-grinding step
劑投入冷卻套。就冷卻劑而言，可使用例如水、冰、混合 水與冰者、保冷用之凝膠等。 第4 A圖係顯示由自動製麵包機所執行之白米用的麵 j造步驟的圖。如第4A圖所示，在白米程序中，依序逐 ::订吸液步驟、粉碎步驟、混練步驟、發酵步驟、氣體 排出步驟、發酵步驟、約咅步驟。 ，液驟係藉由使液體⑷包含在米粒（白米粒）而 1進仃的粉碎步驟中使米粒容易粉碎至&之步驟。在 ~吸液步驟巾，在料粒與水之混合物靜置在麵包容器別 322240 14 201106907 内的狀態下，放置預定時間（在本實施形態中為50分鐘）。 此時間係例如以可有效率地進行後述之粉碎步驟的時間為 目標而實驗性求得者。 此外，為了提高吸液效率該吸液步驟，亦可在將溫度 升溫至例如40至50°C的狀態下進行。並且，亦可在吸液 步驟之初期階段下使粉碎板70旋轉，之後使粉碎板間歇性 地旋轉。藉由以上述方式，可對米粒之表面造成損傷，而 提升米粒之吸液效率。 • 當吸液步驟結束時，依控制裝置80之指令接著執行 粉碎步驟。該粉碎步驟係將米粒予以粉碎而漿化的步驟。 控制裝置80係控制粉碎用馬達60b而使粉碎板70高速旋 轉。藉由該粉碎板70之高速旋轉，以切削刀72將米粒予 以粉碎。該粉碎係在將水浸入於米粒之狀態下進行，因此 可容易地將米粒粉碎至芯。此外，形成在麵包容器50之内 面的突部5 0 a會抑制米粒與水之混合物的流動，而有助於 $粉碎。再者，若使混練板52保持停止，則混練板52亦會 抑制米粒與水之混合物的流動，而有助於粉碎。 粉碎步驟係在粉碎板70之粉碎時間成為預定時間（在 本實施形態中為5分鐘）的時間點結束。該時間係以可獲得 所希望之粒徑（或粒度分佈）之粉碎粉的時間為目標而實驗 性求得者。在粉碎步驟結束時，例如以操作部20之液晶面 板2 2的顯示或報知音等通知使用者。此外，粉碎步驟中之 粉碎板70的旋轉可為連續旋轉，亦可為間歇旋轉。由於藉 由進行間歇旋轉時，可使米粒對流而均勻地粉碎米粒，因 15 322240 201106907 此以間歇旋轉為佳。 當粉碎步驟結束時，並非接著立即進行混 是以控制裝置80進行控制動作’以暫時停止製麵^包作業。 這是由於賦予使用者將麵筋或食復、砂糖、酥油等調味料 投入麵包容器50之期間之故。使用者係依其喜好將麵筋或 調味料等麵包原料投入麵包容器50,然後關閉麵包容器5〇 之蓋體30，並按壓開始鍵。 使用者藉由按壓開始鍵，開始將含有粉碎步驟中所粉 碎之米粒之粉碎粉的麵包容器5〇内之麵包原料混練成麵 糰的混練步驟。控制裝置8 〇係控制混練用馬達6 〇 a並使混 練板52旋轉。此外，混練板52係設定為低速/高轉矩。 藉由該混練板52之旋轉，麵包原料係被混練，而混 練成具有預定彈力之相連成一個的麵糰（d〇ugh)。以混練板 52揮動麵糰並往麵包容器3〇之内壁擠壓，藉此對混練追 加「揉捏」的要素。形成在麵包容器5〇之内壁的突部5〇& 有助於「揉捏」。混練步驟中之混練板52的旋轉可為連續 方疋轉’亦可為間歇旋轉。混練步驟係在混練板52之混練時 間成為預定時間（在本實施形態甲為12分鐘）的時間點結 束。該時間係以可獲得具有所希望之彈力之麵糰的時間為 目標而實驗性求得者。 在此’在本說明書中，在開始混練步驟並進行混練 後，即使為半完成狀態亦稱為「麵糰」。 此外’在混練步驟中，控制裝置80係控制加熱裝置 41 ’以將供培室40之溫度調整成預定之溫度（例如301左 16 322240 201106907 右）。接著，當烘焙室40之溫度成為預定之溫度（例如30 °C左右）的時間點，將酵母菌（例如乾酵母）投入麵糰。該乾 酵母之投入在本實施形態之自動製麵包機1中係由使用者 所投入，但亦可設為自動投入。在自動製麵包機1中，由 於為使用者投入之構成，因此以液晶面板22之顯示或報知 音等通知到達預定溫度。 當混練步驟結束時，依控制裝置80之指令接著執行 發酵步驟。在該發酵步驟中，控制裝置80係控制加熱裝置 _ 41，將烘焙室40之溫度設定為發酵進行之溫度（例如32 °C)。然後，在發酵進行之環境下放置預定時間（在本實施 形態中為50分鐘）。 當發酵步驟結束時，依控制裝置80之指令接著執行 氣體排出步驟。在該氣體排出步驟中，控制裝置80係控制 混練用馬達60a，使混練板52旋轉預定時間（在本實施形 態中為0. 1分鐘）。藉由該混練板52之旋轉，使包含在麵 $ 糰之碳酸氣體排出。 當氣體排出結束時，依控制裝置80之指令接著執行 發酵步驟。在該發酵步驟中，控制裝置80係控制加熱裝置 41，將烘焙室40之溫度設定為發酵進行之溫度（例如38 °C)。然後，在發酵進行之環境下放置預定時間（在本實施 形態中為50分鐘）。 當發酵步驟結束時，依控制裝置80之指令接著執行 烘焙步驟。控制裝置80係控制加熱裝置41，使烘焙室40 之溫度上昇至適合進行烘焙麵包之溫度（例如125°C)，並 17 322240 201106907 境下進行預料間（在本實施形態中為50分鐘） 之麵d、培。在烘培步驟結束時，利用例如操 的顯示或報知音等通知使用者。使用者係在檢測 打開蓋體3°並取出麵包容器5〇。藉此， 元成由白米粒製造麵包之步驟。 接著，說明利用自動製麵包機！以糙米 步驟(糙米程序)製造麵包之情 麵“仏 你田土一 蹲匕〈㈣在執仃該糖米程序時， 二Sit準備係與上述白米程序相同。然而，在以 而執觸用麵包製造步驟之方式:乍:^之糖米鍵21 開始鍵。 Μ之方式進订程序選擇後，按麼 第4Β圖係顯示由自動製麵 ，驟的圖。如第4β圖所示，在麵 耘序同樣地，依序逐一執扞 未 驟路赌本· 執及/夜步驟、粉碎步驟、混練步 驟、氣體排出步驟、發酵步驟 而，吸液步驟、粉碎步驟、及混練: 比白米程序之情形長。 “手間的長度係 米：於Γ，縫米之求粒的硬度較硬。因此，比起白 /、較難以將糙米之米粒粉碎。因此 容易粉碎糖米粒之目的所m、趟未㈣中，以 進灯之吸液步驟所需要的時間 (及液時間）之長度係設定成比 粒較硬，欲於边石“ 《障开^長。此外，縫米 碎時米相同之粒徑為止時，則相同之粒 要的日im士因此，在链米程序中，將粉碎時間所需 要的時間（粉碎時間）之長度設定成比白米之情形長 322240 18 201106907 再者，糙米之粉碎粉與 為鬆散之狀態。因此，為4碎粉相比較，其狀態 :所希望的麵糊，而將混練步驟獲得富彈力性之 度設定為比白米之情形長：^所需之時間（I練時間）的長 ㈣時-度係 =:!:_序之情形二鐘:= 犯練步驟所需的時間長度係比 =中之 長至何種程度，係可適當步驟所需之時間的長度增 此外，链米程序之吸液步驟、粉碎步驟及混 進行的具體動作，除了變更 '' 外，其他皆盘白乎步驟所需之時間長度以 舟驟^ 未私序相同。此外’趟米程序中之從發酵 ('人各吾步驟結束為止的具體動作皆與白米程序相同 。各步驟所需之時間）。因此，省略該等動作之詳細說明。 上所述’本實施形態之自動製麵包機丨中，設置可 =粒之種類（白米或鮮）選擇麵包製造步驟雜米鍵 粗^因此’使用者係藉由該趟米鍵21 a選擇對應於麵包原 七米粒之種類）之適當的麵包製造步驟，無須經由礙磨步 驟而由米粒製造出（並非由礙磨後之粉（米穀粉）製造而是 由米粒直接製造）美味的麵包。 再者，以上所述之自動製麵包機係為本發明之一例， 應用本發明之自動製麵包機的構成並不限定在以上所述之 實施形態。 322240 19 201106907 例如，以上所述之實施形態係為以下構成：從米粒製 造麵包時，選擇白米用之麵包製造步驟及糙米用之麵包製 造步驟中之一者。然而，除了白米用之麵包製造步驟及糙 米用之麵包製造步驟以外，亦可另外設置對應於例如定位 為白米與糙米之間的米之五分精製米（指種皮大部分被去 除，但餘留糊粉層以下之米）等的其他麵包製造步驟，而可 選擇此種麵包製造步驟。此外，就進行該麵包製造步驟之 選擇的選擇手段而言，在以上所述之實施形態中雖採用設 置在本體10之輸入鍵（輸入按鍵），但並不限定在本構成， 當然亦可採用例如觸控板或遙控器等作為輸入手段。 此外，在以上所述之實施形態中，係顯示並非從碾磨 後之粉（穀物粉）而是由穀物粒直接製造麵包時所使用之穀 物粒為米粒之情形作為一例。然而，本發明並不限定於米 粒，亦適用於以小麥、大麥、粟、稗、蔡麥、玉米、大豆 等穀物粒為原料來製造麵包之情形。就其應用例而言，可 列舉以下構成。亦即，以下述方式構成自動製麵包機：將 各種榖物粒分類成集中有能以同一麵包製造步驟製造之諸 縠物的複數個組群，依各分類（換言之依榖物粒之種類）選 擇麵包製造步驟以製造麵包。在設成以上構成之情形時， 為了要讓使用者立即理解穀物粒之分類，較佳為例如進行 預先將分類表刻印在自動製麵包機等對策。 再者，在以上所述之實施形態中，係依穀物粒之種類 (白米或糙米）變更麵包製造步驟中之吸液步驟、粉碎步驟 及混練步驟之三步驟所需之時間長度。然而，亦可為變更 20 322240 201106907 上述三步驟中之任一步驟或任二步驟所需之時間長度的構 成。此外，在變更各步驟中進行之動作時，不僅變更時間， 亦可例如變更粉碎板70或混練板52之旋轉的控制方法等。 此外，以上所示之實施形態所採用的麵包製造步驟係 為例示，亦可為其他製造步驟。舉例來說，在以上所述之 實施形態中，由穀物粒（米粒）來製造麵包時，雖為在進行 粉碎步驟之前進行吸液步驟之構成，但亦可為不進行該吸 液步驟的構成（相當於第5 A圖所示之步驟）。然而，若僅設 • 成不進行吸液步驟時，由於粉碎步驟中之穀物粒的粉碎效 率會降低，因此較佳為將粉碎步驟作成為第5B圖所示之構 成。 在第5B圖所示之粉碎步驟中，係為粉碎期間（例如1 分鐘）與吸液期間（例如9分鐘）彼此交互反覆進行之構 成。在此構成之情形中，最初之粉碎期間的粉碎因穀物粒 之吸水不太能進行，因此與經過吸液步驟後再進行粉碎步 $ 驟之情形相比較，其粉碎效率較差。 然而，在第5B圖所示之粉碎步驟之情形，最初之粉 碎期間後所進行之吸液期間係在穀物粒被磨細成某種程度 後才執行。因此，在穀物粒之表面積增加之狀態下吸液至 穀物粒，而以高的吸液效率進行吸液。因此，該吸液期間 之長度（9分鐘）雖就吸液用之時間而言較短，但即使以該 時間仍可進行相當多之吸液。 再者5第2次以後之粉碎期間的毅物粒之粉碎，由於 有先進行之吸液期間的穀物粒之吸液效果，故能有效率地 21 322240 201106907 進行。此外，第2次以後之粉碎期間的穀物粒之吸液亦因 為先進行之穀物粒之粉碎效果，而能有效率地進行。亦即， 藉由交互反覆粉碎期間與吸液期間，即可一邊使水充分地 包含在榖物粒，一邊有效率地粉碎穀物粒。因此，依據第 5B圖所示之構成，即使在粉碎步驟之前不進行吸液步驟， 亦可有效地粉碎穀物粒。而且，在此構成時，由於無須在 粉碎步驟中另設吸液步驟，因此可謀求麵包製造步驟之時 間縮短。 然而，在第5B圖中，係為：在白米程序與糙米程序 之間，使粉碎期間與吸液期間之反覆次數不同的構成，而 糙米程序係為反覆次數較多之構成。這是考慮到如上所述 糙米比白米硬而難以進行粉碎者。此外，不論是白米程序 或糙米程序，粉碎步驟後的步驟可設為與上述之實施形態 相同。如此，藉由設置2種程序，而與以上所述之實施形 態同樣地，在使用任一種米粒時皆可製造美味之麵包。 再者，在未設吸液步驟之以上例中，在白米程序時， 粉碎期間（1分鐘）與吸液期間（9分鐘）分別反覆進行4次， 之後在復進行1次粉碎期間的時間點（亦即，從最初之粉碎 板的旋轉開始經過41分鐘的時間點），結束粉碎步驟。然 而，粉碎步驟之粉碎期間與吸液期間的長度及次數僅為例 示，該等期間之時間長度及次數係只要以可將穀物粒設為 所希望之粒度（或粒度分布）的條件為標準進行設定即可， 可適當地予以變更。此點在白米程序中亦同。但與白米程 序同樣地反覆進行粉碎期間與吸液期間時，糙米程序之反 22 322240 201106907 覆次數必須設定為比白米程序之反覆次數多。 再者，在未設吸液步驟之以上例中，粉碎期間的長度 係設為全部相同（為一定之長度）。然而，本發明並不限定 ’於上述構成。亦即，例如亦可將第1次之粉碎期間的長度 設定為較短（例如10秒等），之後則設定為比第1次長。此 時，例如第2次以後之粉碎期間的長度亦可全部相同，亦 可將粉碎期間之長度慢慢地設長。如上所述，由於榖物粒 並未包含充分的水，因此第1次之粉碎期間的粉碎的粉碎 ❿效率差。因此，第1次的粉碎期間的主要目的為對穀物粒 之表面造成損傷，以獲得容易吸液之穀物粒，而亦可將粉 碎期間之長度設定為比之後進行之粉碎期間的長度短。 再者，同樣地在未設吸液步驟之以上例中，吸液期間 的長度係設為全部相同（為一定之長度）。然而，本發明並 不限定於上述構成，亦可不將各吸液期間設定為一定長 度。亦即，例如亦可將第1次之吸液期間的長度設定為比 I其他吸液期間的長度長。 此外，在以上所述之實施形態中，自動製麵包機係為 具備粉碎板與混練板之2個板的構成。然而，本發明並不 限定於此，亦可為自動製麵包機僅具備兼用於粉碎及混練 之1個板的構成。此外，關於自動製麵包機之構成，亦可 為不僅可由穀物粒製造出麵包麵糰、亦可製造出例如蛋糕 麵糰、意大利麵麵糰、烏龍麵麵糰等麵糰的構成。而且， 亦可構成為在製造該等麵糰時可依穀物粒之種類來選擇麵 糰之製造步驟。 23 322240 201106907 (產業上之可利用性） 本發明係適用於家庭用之自動製麵包機。 【圖式簡單說明】 第1圖係本實施形態之自動製麵包機的垂直剖面圖。 第2圖係將第1圖所示之自動製麵包機的蓋拆下而從 上觀看時之概略平面圖。 第3圖係本實施形態之自動製麵包機的控制方塊圖。 第4A圖係顯示由本實施形態之自動製麵包機所執行 之白米用的麵包製造步驟的圖。 第4B圖係顯示由本實施形態之自動製麵包機所執行 之链米用的麵包製造步驟的圖。 第5A圖係用以說明應用本發明之自動製麵包機之其 他實施形態的圖。 第5B圖係用以說明應用本發明之自動製麵包機之其 他實施形態的另一圖。 【主要元件符號說明】 1 自動製麵包機 2 基台 10 本體 13 ‘麵包容器支持部 14a、53a 内轴 11 合成樹脂製把手 14、18、53、64 旋轉軸 14b ' 53b 外車由 15a、15b、62a、62b 皮帶輪 16 樑. 18 溫度感測器（溫度調整部之一部分） 20 操作部 21 操作鍵群 322240 24 201106907 21a 糙米鍵（製麵包步驟選擇部） 22 液晶面板 30 盖體 31 頂板 32 窺視窗 40 烘焙室 40a 周側壁 40b 底壁 41 加熱裝置（溫度調整部之一部分） 50 麵包容器 50a、61a 突部 51 台座 52 混練板（混練部之- -部分） 54a 、 54t >耦合器 60a 混練用 60b 粉碎用馬達（粉碎部之一部分） 70 粉碎板（粉碎部之- -部分） 71 圓板 72 切削刀 80 控制裝置（控制部） 81 微電腦 82a 82b 83 粉碎用馬達驅動電路 混練用馬達驅動電路 加熱斋驅動電路 25 322240The agent is put into a cooling jacket. As the coolant, for example, water, ice, mixed water and ice, gel for cold preservation, or the like can be used. Fig. 4A is a view showing the steps of the surface for the white rice to be executed by the automatic bread maker. As shown in Fig. 4A, in the white rice program, the pipetting step, the pulverizing step, the kneading step, the fermentation step, the gas discharging step, the fermentation step, and the about step are sequentially performed. The liquid step is a step of pulverizing the rice grains to & in a pulverizing step in which the liquid (4) is contained in the rice grains (white rice grains). In the liquid absorbing step, the mixture of the granules and the water was allowed to stand in the state of the bread container 322240 14 201106907, and was left for a predetermined time (in the present embodiment, 50 minutes). This time is experimentally determined, for example, for the purpose of efficiently performing the pulverization step described later. Further, in order to increase the liquid absorption efficiency, the liquid absorption step may be carried out while the temperature is raised to, for example, 40 to 50 °C. Further, the pulverizing plate 70 may be rotated in the initial stage of the liquid absorbing step, and then the pulverizing plate may be intermittently rotated. By the above manner, damage to the surface of the rice grain can be caused, and the liquid absorption efficiency of the rice grain can be improved. • When the aspiration step is completed, the pulverization step is followed by the instruction of the control unit 80. This pulverization step is a step of pulverizing and slurrying the rice grains. The control device 80 controls the pulverizing motor 60b to rotate the pulverizing plate 70 at a high speed. The rice grains are pulverized by the cutter 72 by the high speed rotation of the pulverizing plate 70. This pulverization is carried out in a state where water is immersed in the rice grains, so that the rice grains can be easily pulverized to the core. Further, the projections 50 a formed on the inside of the bread container 50 suppress the flow of the mixture of the rice grains and the water, contributing to the pulverization. Further, if the kneading plate 52 is kept stopped, the kneading plate 52 also suppresses the flow of the mixture of rice grains and water, and contributes to the pulverization. The pulverization step is completed at a time point when the pulverization time of the pulverizing plate 70 becomes a predetermined time (5 minutes in the present embodiment). This time is experimentally determined for the purpose of obtaining the pulverized powder of a desired particle diameter (or particle size distribution). At the end of the pulverization step, the user is notified, for example, by the display or the notification sound of the liquid crystal panel 2 of the operation unit 20. Further, the rotation of the pulverizing plate 70 in the pulverizing step may be continuous rotation or intermittent rotation. Due to the intermittent rotation, the rice grains can be convected to uniformly pulverize the rice grains, which is preferably intermittently rotated by 15 322240 201106907. When the pulverizing step is completed, the control device 80 is not immediately followed by the control operation to temporarily stop the squeezing operation. This is because the user is allowed to put the seasonings such as gluten or gluten, sugar, and ghee into the bread container 50. The user puts the bread ingredients such as gluten or seasoning into the bread container 50 according to his preference, and then closes the lid 30 of the bread container 5, and presses the start button. By pressing the start key, the user starts the kneading step of kneading the bread raw material in the bread container 5 of the pulverized powder containing the pulverized rice in the pulverization step into a dough. The control device 8 controls the kneading motor 6 〇 a to rotate the kneading plate 52. Further, the kneading plate 52 is set to a low speed/high torque. By the rotation of the kneading plate 52, the bread raw materials are kneaded and kneaded into a dough having a predetermined elastic force and connected to each other. The dough is kneaded by the kneading plate 52 and pressed against the inner wall of the bread container 3, thereby adding the elements of "kneading" to the kneading. The protrusions 5〇& formed on the inner wall of the bread container 5 are helpful for "kneading". The rotation of the kneading plate 52 in the kneading step may be a continuous rotation or an intermittent rotation. The kneading step is completed at a time when the kneading time of the kneading plate 52 becomes a predetermined time (12 minutes in the present embodiment). This time is experimentally determined with the aim of obtaining the dough having the desired elastic force. Here, in the present specification, after the kneading step is started and kneading is performed, even a semi-finished state is referred to as "dough". Further, in the kneading step, the control device 80 controls the heating device 41' to adjust the temperature of the supply chamber 40 to a predetermined temperature (e.g., 301 left 16 322240 201106907 right). Next, when the temperature of the baking chamber 40 becomes a predetermined temperature (for example, about 30 ° C), yeast (for example, dry yeast) is put into the dough. The input of the dry yeast is input by the user in the automatic bread maker 1 of the present embodiment, but it may be automatically input. In the automatic bread maker 1, since it is configured for the user, the liquid crystal panel 22 is notified or notified of the sound or the like to reach the predetermined temperature. When the mixing step is completed, the fermentation step is followed by instructions from the control unit 80. In this fermentation step, the control unit 80 controls the heating unit _ 41 to set the temperature of the baking chamber 40 to the temperature at which the fermentation is carried out (e.g., 32 ° C). Then, it is left for a predetermined time (in the present embodiment, 50 minutes) in the environment in which the fermentation is carried out. When the fermentation step is completed, the gas discharge step is then performed in accordance with the instruction of the control unit 80. In the gas discharge step, the control device 80 controls the kneading motor 60a to rotate the kneading plate 52 for a predetermined time (in the present embodiment, 0.1 minute). The carbon dioxide gas contained in the surface is discharged by the rotation of the kneading plate 52. When the gas discharge is over, the fermentation step is followed by the instruction of the control unit 80. In this fermentation step, the control unit 80 controls the heating unit 41 to set the temperature of the baking chamber 40 to the temperature at which the fermentation is carried out (e.g., 38 ° C). Then, it is left for a predetermined time (in the present embodiment, 50 minutes) in the environment in which the fermentation is carried out. When the fermentation step is completed, the baking step is followed by instructions from the control unit 80. The control device 80 controls the heating device 41 to raise the temperature of the torrefaction chamber 40 to a temperature suitable for baking the bread (for example, 125 ° C), and to perform the expected period (in the present embodiment, 50 minutes) under the condition of 17 322240 201106907. Face d, training. At the end of the baking step, the user is notified by, for example, a display of the operation or a notification sound. The user is detecting the opening of the lid 3° and taking out the bread container 5〇. Thereby, Yuancheng steps to make bread from white rice grains. Next, explain the use of automatic bread maker! In the brown rice step (brown rice procedure), the bread is made. "When you use the rice, you can use the same bread as the above-mentioned white rice program. However, it is made with bread." The way of the step: 乍:^ The sugar rice key 21 start key. After the selection method of the ordering method, the fourth picture shows the picture of the automatic surface making and the step. As shown in the 4β figure, in the face 耘In the same order, the unscheduled bet, the execution/night step, the pulverization step, the kneading step, the gas discharge step, the fermentation step, the aspiration step, the pulverization step, and the kneading: the case of the white rice program are sequentially performed one by one. Long. "The length between the hands is the meter: Yu Yu, the hardness of the grain is harder. Therefore, it is more difficult to pulverize the rice grains of brown rice than white. Therefore, in the purpose of pulverizing the sugar granules, the length of the time (and the liquid time) required for the liquid absorbing step of the lamp is set to be harder than the granules, and is intended to be in the edge stone. In addition, when the particle size of the rice is the same as that of the rice, the same grain size is required. Therefore, in the chain rice program, the length of the pulverization time (pulverization time) is set to be longer than the white rice. The situation is 322240 18 201106907 Furthermore, the pulverized powder of brown rice is in a loose state. Therefore, compared with the 4 powders, the state is: the desired batter, and the degree of elasticity of the kneading step is set to be more than that of white rice. The situation is long: ^ The time required for the time (I practice time) (4) Time-degree system =:!: _ The situation of the second order: = The length of time required for the practice step is the ratio of The degree is the length of time required for the appropriate step. In addition, the liquid absorption step, the pulverization step, and the specific action of mixing in the chain meter program, except for the change, the length of time required for the step is The boat is not the same as the private order. In addition, the 'rice program From the fermentation (the specific actions until the end of each step are the same as the white rice program. The time required for each step). Therefore, the detailed description of these operations will be omitted. In the 丨, set the type of granules (white rice or fresh) to select the bread making step. The rice key is coarse. Therefore, the user selects the appropriate bread corresponding to the type of the original seven-grain of the bread by the glutinous rice key 21 a. The manufacturing step is not required to be made from rice grains (not made of impaired powder (rice flour) but directly made of rice grains) through the obstruction step. Further, the automatic bread maker described above is In an embodiment of the present invention, the configuration of the automatic bread maker according to the present invention is not limited to the above-described embodiment. 322240 19 201106907 For example, the embodiment described above is a configuration in which white rice is selected from the production of bread from rice grains. One of the bread making steps and the bread making step for the brown rice. However, in addition to the bread making step of the white rice and the bread making step for the brown rice Alternatively, another bread making step corresponding to, for example, a five-point refined rice positioned as a rice between white rice and brown rice (referring to the majority of the seed coat being removed, but leaving the rice below the aleurone layer) may be additionally selected. In addition to the above-described embodiment, the selection means for selecting the bread manufacturing step is an input button (input button) provided in the main body 10, but the invention is not limited thereto. For example, it is also possible to use, for example, a touch panel or a remote controller as an input means. Further, in the above-described embodiment, it is shown that the bread is not directly produced from the grain (grain powder) but from the grain. The case where the cereal grains used at the time is rice grains is taken as an example. However, the present invention is not limited to rice grains, and is also suitable for making bread by using cereal grains such as wheat, barley, millet, alfalfa, Caimai, corn, and soybean as raw materials. situation. The following configuration can be cited as an example of the application. That is, the automatic bread maker is constructed in such a manner that various kinds of granules are classified into a plurality of groups in which sputum which can be manufactured by the same bread manufacturing step is concentrated, according to each classification (in other words, depending on the type of the granule) Choose the bread making step to make the bread. In the case of the above configuration, in order to allow the user to immediately understand the classification of the cereal grains, it is preferable to carry out measures such as preliminarily classifying the classification table on the automatic bread maker. Further, in the above-described embodiment, the length of time required for the three steps of the liquid absorbing step, the pulverizing step and the kneading step in the bread making step is changed depending on the type of the cereal grains (white rice or brown rice). However, it may also be a change in the length of time required to change either or both of the above three steps of 20 322240 201106907. Further, when the operation performed in each step is changed, not only the time but also the control method of the rotation of the grinding plate 70 or the kneading plate 52 can be changed. Further, the bread making step employed in the embodiment shown above is exemplified as an example, and may be other manufacturing steps. For example, in the embodiment described above, when the bread is produced from the cereal grains (rice grains), the liquid absorption step is performed before the pulverization step, but the liquid absorption step may not be performed. (Equivalent to the steps shown in Figure 5A). However, if only the liquid absorption step is not performed, since the pulverization efficiency of the cereal grains in the pulverization step is lowered, it is preferable to form the pulverization step as shown in Fig. 5B. In the pulverization step shown in Fig. 5B, the pulverization period (e.g., 1 minute) and the liquid absorption period (e.g., 9 minutes) are alternately repeated. In the case of this constitution, the pulverization during the initial pulverization is less likely to occur due to the water absorption of the granules, so that the pulverization efficiency is inferior to the case where the pulverization step is carried out after the liquid absorbing step. However, in the case of the pulverization step shown in Fig. 5B, the liquid absorption period after the initial pulverization period is performed after the grain granules are ground to some extent. Therefore, the liquid is absorbed to the cereal grains in a state where the surface area of the cereal grains is increased, and the liquid absorption is performed with a high liquid absorption efficiency. Therefore, the length of the liquid absorption period (9 minutes) is short in terms of the time for liquid absorption, but a considerable amount of liquid absorption can be performed even at this time. Furthermore, the pulverization of the Yiwu granules during the pulverization period of the second and subsequent granules can be efficiently carried out by 21 322240 201106907 because of the liquid absorbing effect of the granules during the liquid absorption period. Further, the liquid absorbing liquid of the granules during the second and subsequent pulverizations can be efficiently carried out because of the pulverizing effect of the first granules. In other words, by alternately repeating the pulverization period and the liquid absorption period, the water can be efficiently pulverized while the water is sufficiently contained in the granules. Therefore, according to the configuration shown in Fig. 5B, even if the liquid absorption step is not performed before the pulverization step, the grain particles can be efficiently pulverized. Further, in this configuration, since it is not necessary to separately provide a liquid absorption step in the pulverization step, the time for the bread manufacturing step can be shortened. However, in Fig. 5B, the number of repetitions between the pulverization period and the liquid absorption period is different between the white rice program and the brown rice program, and the brown rice program has a configuration in which the number of repetitions is large. This is considered to be that the brown rice is harder than white rice and is difficult to be pulverized as described above. Further, the steps after the pulverization step may be the same as those of the above-described embodiment, regardless of the white rice program or the brown rice program. Thus, by providing two kinds of programs, similarly to the above-described embodiment, a delicious bread can be produced when any of the rice grains is used. Further, in the above example in which the liquid absorption step is not provided, in the white rice program, the pulverization period (1 minute) and the liquid absorption period (9 minutes) are repeated four times, respectively, and then the time during which the pulverization is repeated once is repeated. (That is, the time point of 41 minutes from the start of the rotation of the first pulverizing plate), the pulverizing step is ended. However, the length and number of times of the pulverization period and the liquid absorption period in the pulverization step are merely exemplified, and the length and number of times of the periods are as long as the conditions for setting the grain size to a desired particle size (or particle size distribution) The settings can be made and can be changed as appropriate. This point is also the same in the white rice program. However, when the pulverization period and the liquid absorption period are repeated in the same manner as the white rice program, the number of times of the brown rice program 22 322240 201106907 must be set to be more than the number of times of the white rice program. Further, in the above example in which the liquid absorption step is not provided, the lengths of the pulverization period are all the same (a constant length). However, the present invention is not limited to the above configuration. In other words, for example, the length of the first pulverization period may be set to be short (for example, 10 seconds or the like), and thereafter set to be longer than the first time. In this case, for example, the lengths of the second and subsequent pulverization periods may be the same, and the length of the pulverization period may be gradually lengthened. As described above, since the granules do not contain sufficient water, the pulverization pulverization efficiency during the first pulverization is poor. Therefore, the main purpose of the first pulverization period is to damage the surface of the grain granules to obtain cereal grains which are easy to absorb liquid, and it is also possible to set the length of the pulverization period to be shorter than the length of the pulverization period which is performed later. Further, in the above example in which the liquid absorption step is not provided, the lengths of the liquid absorption periods are all the same (a constant length). However, the present invention is not limited to the above configuration, and the respective liquid absorption periods may not be set to a constant length. That is, for example, the length of the first liquid absorption period may be set to be longer than the length of the other liquid absorption period. Further, in the above-described embodiment, the automatic bread maker has a configuration in which two plates of the crushing plate and the kneading plate are provided. However, the present invention is not limited thereto, and the automatic bread maker may have only one plate which is used for both pulverization and kneading. Further, as for the configuration of the automatic bread maker, it is also possible to produce not only a bread dough from cereal grains but also a dough such as cake dough, pasta dough, and udon dough. Further, it may be constituted as a manufacturing step of selecting a dough depending on the type of the cereal grains in the production of the dough. 23 322240 201106907 (Industrial Applicability) The present invention is applicable to an automatic bread maker for home use. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a vertical sectional view of an automatic bread maker of the present embodiment. Fig. 2 is a schematic plan view showing the cover of the automatic bread maker shown in Fig. 1 as seen from above. Fig. 3 is a control block diagram of the automatic bread maker of the embodiment. Fig. 4A is a view showing a bread making step for white rice which is executed by the automatic bread maker of the embodiment. Fig. 4B is a view showing a bread manufacturing step for a chain which is executed by the automatic bread maker of the embodiment. Fig. 5A is a view for explaining another embodiment of the automatic bread maker to which the present invention is applied. Fig. 5B is another view for explaining another embodiment of the automatic bread maker to which the present invention is applied. [Description of main components] 1 Automatic bread maker 2 Base 10 Main body 13 'Bread container support parts 14a and 53a Inner shaft 11 Synthetic resin handles 14, 18, 53, 64 Rotary shaft 14b ' 53b Outer car 15a, 15b, 62a, 62b Pulley 16 Beam. 18 Temperature sensor (one part of temperature adjustment section) 20 Operation section 21 Operation key group 322240 24 201106907 21a Brown rice key (bread making step selection part) 22 LCD panel 30 Cover 31 Top plate 32 Viewing window 40 Baking room 40a Peripheral side wall 40b Bottom wall 41 Heating device (one part of temperature adjusting unit) 50 Bread container 50a, 61a Projection 51 Base 52 Kneading plate (mixing part - - part) 54a, 54t > Coupler 60a For kneading 60b pulverizing motor (one part of the pulverizing part) 70 pulverizing plate (part of the pulverizing part) - 71 round plate 72 cutting blade 80 control device (control unit) 81 microcomputer 82a 82b 83 pulverizing motor drive circuit kneading motor drive circuit heating Fast drive circuit 25 322240