TW201538907A - Heating cooker - Google Patents

Abstract

The subject of the present invention is to provide a heating cooker having a cooking means for throwing all dry yeast onto the whole surface of an upper part of raw bread material. The heating cooker is provided with a baking means installed in a heating chamber. The baking means includes a bread baking container (41) received therein ingredient to be heated, and a food ingredient container (42) mounted on top of the bread baking container (41). The food ingredient container (42) has a first food ingredient adding means (421) which throws the dry yeast held by the food ingredient container (42) into the bread baking container (41). The first food ingredient adding means (421) topples over a yeast container (421a), which is an upright state with an opening facing upward for holding dry yeast, so as to throw the dry yeast into the bread baking container (41).

Description

Heating conditioner

This invention relates to heating conditioners.

Patent Document 1 describes a heating conditioner having a baking function capable of automatically baking into bread. The heating conditioner automatically feeds dry yeast pellets into the bread dough. Paragraph 0065 describes that "the first food material bottom plate 67 moves below the circular opening of the first food material input means 43, and the dry yeast 133 is put into the bread baking container 28" from the open circular opening.

[prior technical literature] [Patent Document]

[Patent Document 1] JP-A-2014-042770

The heating conditioner described in Patent Document 1 holds dry yeast particles by a first food material input means in a mortar shape. First food input The means can be opened and closed at the bottom. Further, when the bottom is opened, the dry yeast held in the first food material input means is dropped and put into a bread baking container.

In the heating conditioner described in Patent Document 1, the dry yeast is dropped from a circular opening formed at the bottom of the first food material input means.

In the heating conditioner of Patent Document 1, when the bread is baked, the ingredients such as bread dough and dry yeast are placed, and after a predetermined period of time, the baking is started, and the user can reserve the timer of the barbecue bread at a desired timing. After the timer is reserved for baking, the dry yeast may be kept in the first food input means for a long time.

Even if the first food input means is a state in which the circular opening is closed, although the dry yeast particles do not fall, the outer circumference of the circular opening still produces a gap in the degree of air circulation.

If the timer is reserved for baking in a high-humidity environment, the high-humidity air passes through the gap generated by the outer circumference of the circular opening, so that the dry yeast entering the first food input means gradually absorbs moisture. Moreover, the dry yeast sometimes becomes wet when it is dropped into a container before it is baked into a container.

Accordingly, an object of the present invention is to provide a heating conditioner which is provided with a conditioning means for allowing a foodstuff held by a foodstuff container to be dropped into a heating container without remaining.

In order to solve the above problems, the present invention is a heating conditioner characterized in that the conditioning means is installed in a heating chamber, the conditioning means having: a heating container for placing a material to be heated, and being mounted on the heating capacity The food container above the device. In addition, the food material container does not have an opening, but the food material container has a food material input means for dropping the held food material into the heating container, and the food material input means is such that the opening portion faces upward. In the standing state, the holding container holding the aforementioned foodstuff is poured, and the aforementioned foodstuff is dropped and put into the said heating container.

According to the present invention, it is possible to provide a heating conditioner provided with a conditioning means which allows the foodstuffs held by the foodstuff container to be dropped into the heating container without remaining, and can drop all the dry yeast into the entire surface of the bread dough. .

1‧‧‧ Ontology

6‧‧‧Control device

10‧‧‧heating conditioner

40‧‧‧Bake means (conditioning means)

41‧‧‧Bake the bread into a container (heating container)

42‧‧‧food containers

62a‧‧‧ Yeast input rod (rod member)

421‧‧‧The first means of input of ingredients (input means for input of ingredients)

421a‧‧‧Yeast container (holding container)

421b‧‧‧Container rotary axis (2nd rotary axis)

421d‧‧‧Support surface rotary axis (1st rotary axis)

430b‧‧‧Supporting the face

430c‧‧‧Clamping claws (engagement member, slewing mechanism)

471a‧‧‧First electromagnetic coil (actuator)

474a‧‧‧First pressing arm (arm member, swing mechanism)

A1‧‧·dry yeast (food)

B‧‧‧Bread billets

Figure 1 is a perspective view of a heating conditioner equipped with a baking means.

Figure 2 is a perspective view of a heating conditioner without a baking means.

Figure 3 is a schematic perspective view of a baking means.

Figure 4 is a perspective view of a food container.

Figure 5 is a schematic perspective view of the bottom of the food container.

Fig. 6(a) is a cross-sectional view taken along line Sec1-Sec1 in Fig. 4, and Fig. 6(b) is a perspective view showing a yeast container.

Figure 7 is a cross-sectional view taken along line Sec2-Sec2 of Figure 4.

Figure 8 is a perspective view of the pouring restriction plate.

Figure 9 is a schematic perspective view showing a state in which a yeast container is placed on a dumping restriction plate. Figure.

Fig. 10 (a) is a cross-sectional view taken along line Sec3-Sec3 in Fig. 4, and (b) is a schematic view showing a state in which the yeast container is poured.

Figure 11 is a perspective view of a yeast input rod.

Fig. 12 (a) is a schematic perspective view of the bottom of the food container in a state where the yeast container is not poured, and (b) is a schematic perspective view of the lower portion of the food container in a state where the yeast container is poured.

Fig. 13 is a perspective view showing the food material input operation means for operating the first food material input means and the second food material input means.

Fig. 14 is an explanatory view showing the function of pressing the projection.

Hereinafter, embodiments of the present invention will be described in detail with reference to the appropriate drawings.

[Examples]

Figure 1 is a perspective view of a heating conditioner equipped with a baking means. Figure 2 is a perspective view of a heating conditioner without a baking means.

Further, the basic structure of the heating conditioner 10 according to the present embodiment is equivalent to the heating conditioner described in Patent Document 1.

As shown in Fig. 1, in the body 1 of the heating conditioner 10, a front opening 3 is provided in front of the heating chamber 2. The front opening 3 is opened and closed by the opening and closing door 4. The upper portion of the opening and closing door 4 is provided with a handle 4a. A door switch 4b that detects an open/close state of the opening and closing door 4 is provided in front of the main body 1. plus The thermal modulator 10 is configured such that the door switch 4b is not powered in when the opening and closing door 4 is opened. The heating conditioner 10 of the present embodiment is controlled by the control device 6.

Inside the heating chamber 2, a baking means 40 as a conditioning means is detachably attached through the mounting guide 30. The baking means 40 is used when baking into bread. 1 is an example in which the rotation fulcrum of the opening and closing door 4 is located below the front opening 3, but the rotation fulcrum of the opening and closing door 4 may be located on the side (left or right) of the front opening 3.

Further, the heating conditioner 10 of the present embodiment is set to the left and right as seen from the front side (the side having the opening and closing door 4).

As shown in FIG. 2, the weight sensor 2b is provided in the bottom surface 2a of the heating chamber 2, the two parts of the front side right side, and the back center center are three parts in total. The platform plate 5 (shown by a broken line in Fig. 2) is detachably mounted on the weight sensors 2b. The platform plate 5 is constructed of a dielectric material that is low in ceramics. When microwave heating is performed, the stage plate 5 is placed on the weight sensor 2b. The control device 6 of the heating conditioner 10 measures the mass of the food placed on the platform plate 5 to control the heat or heating time of the microwave heating. On the other hand, when the bread is baked, a baking means 40 as shown in Fig. 1 is installed.

The baking means 40 (see Fig. 1) is attached to the bottom surface 2a of the heating chamber 2 through the mounting guide 30 shown in Fig. 2. The mounting guide 30 has a substantially flat shape and includes a drive shaft hole 31, a guide bottom surface 32a, and a guide side wall 32b. The guide side walls 32b are formed on both sides (left and right sides) of the guide bottom surface 32a.

The drive shaft hole 31 penetrates the upper and lower circular holes, and the agitation drive shaft 16 provided at the lower portion of the baking means 40 is inserted. The agitating drive shaft 16 is rotated by a rotational driving force output from a motor (not shown).

The mounting guide 30 is placed on the bottom surface 2a along the side wall of the heating chamber 2 (for example, the right side wall). At this time, the agitation drive shaft 16 is inserted into the drive shaft hole 31.

The baking means 40 is placed on the guide bottom surface 32a and guided by the guide side wall 32b to be mounted on the mounting guide 30. The agitating drive shaft 16 of the drive shaft hole 31 of the insertion guide 30 is connected to the drive coupling portion 43 of the baking means 40 (see Fig. 3).

Figure 3 is a schematic perspective view of a baking means.

As shown in FIG. 3, the baking means 40 is composed of a heating container (bread baking container 41) and a food material container 42. The bread baking container 41 has a cup shape, and the material to be heated (bread material B) is placed inside. A drive coupling portion 43 is provided at the bottom of the bread baking container 41. A handle 41a is provided at a front portion of the bread baking container 41. Further, the baking means 40 is a front side in the direction in which the door 4 is opened and closed when the heating chamber 2 is installed as shown in FIG.

The food container 42 is placed on the upper end of the bread-baked container 41 (the end portion forming the opening) for holding the foodstuff dropped into the bread-baked container 41.

The food material container 42 has a substantially saddle type in which the engagement surface 42b hangs down to the left and right of the top surface portion 42a. The food container 42 is attached so that the left and right engagement faces 42b are engaged with the side surface of the bread baking container 41. Top face 42a is arranged to straddle the opening of the bread-baked container 41.

Moreover, the bottom of the bread-baked container 41 is placed on the guide bottom surface 32a (see FIG. 2) on which the guide 30 is attached. Further, the drive coupling portion 43 is located at the same position as the drive shaft hole 31.

The drive coupling portion 43 is provided with a rotatable shaft 45a that is attached to the inner bottom portion of the bread-baked container 41. When the baking means 40 is installed in the heating chamber 2 (see FIG. 1), the rotating shaft 45a is connected to the stirring drive shaft 16 (see FIG. 2) through which the drive shaft hole 31 of the mounting guide 30 is inserted. When the stirring drive shaft 16 rotates, the stirring blade 45 attached to the rotating shaft 45a rotates, and the bread dough B placed in the baking means 40 is stirred.

Further, reference numeral 48 is for fixing the bread baking container 41 to the lock lever of the mounting guide 30. The structure in which the mounting guide 30 is attached to the heating chamber 2 and the baking means 40 are attached to the mounting guide 30 can be applied to the structure described in the above Patent Document 1.

The heating conditioner 10 (refer to FIG. 1) of the present embodiment performs a kneading step of kneading bread dough B (stirring), a fermentation step of fermenting the kneaded bread dough B, and bread after baking fermentation. The baking step of the blank B is baked into bread. The kneading step, the fermentation step, and the grilling step are automatically performed by the control device 6 (refer to FIG. 1).

The food material container 42 is provided with a food material input means (a first food material input means 421 and a second food material input means 422). The first foodstuff input means 421 holds the ingredients. In the present embodiment, the yeast powder or the dry yeast granule A1 which fermented the bread slab B is maintained by the first food input means 421. Ingredients. The second food material input means 422 holds the foodstuff A2 in which the raisin or the stone fruit is mixed with the bread dough B.

The dry yeast A1 held in the first food material input means 421 and the food material A2 held in the second food material input means 422 are mixed with the bread dough B in the kneading step. In the kneading step, the dry yeast A1 is mostly mixed into the bread dough B earlier than the food material A2.

Figure 4 is a perspective view of a food container. Figure 5 is a schematic perspective view of the bottom of the food container. Fig. 6(a) is a cross-sectional view taken along line Sec1-Sec1 in Fig. 4, and Fig. 6(b) is a perspective view showing a yeast container.

As shown in FIG. 4, the top material portion 42a of the food material container 42 is provided with a first food material input means 421 and a second food material input means 422.

The second food material input means 422 passes through the space area of the top surface portion 42a from the upper side to the lower side. In the second food material input means 422, the second food material container 440 is fitted from above.

The second food material container 440 is configured such that the foodstuff A2 such as raisins and stone fruit which are held inside is dropped into the bread baking container 41.

The first food material input means 421 has a mortar-shaped holding container (yeast container 421a). The yeast container 421a is disposed below the top surface portion 42a. The yeast container 421a is disposed such that the opening portion faces the side (upward) of the top surface portion 42a. The top surface portion 42a is opened at the position of the yeast container 421a.

As shown in FIG. 1, the baking means 40 is installed along the side wall of one (for example, the right side) of the heating chamber 2. At this time, the first food material input means 421 is disposed on the side of the side wall of the second food material input means 422. The method constitutes a food container 42. In FIG. 4, the structure in which the first food material input means 421 is provided on the right side of the second food material input means 422 is shown.

Further, as shown in FIG. 4, the end portion of the top portion 42a on the side of the first food material input means 421 is disposed, and two notch portions (the first notch portion 423a and the second notch portion 423b) are formed. The first notch portion 423a and the second notch portion 423b penetrate the top surface portion 42a.

As shown in FIG. 5, the first food material input means 421 and the second food material input means 422 are partitioned by the main partition wall 42c1. Further, the first food material input means 421 is divided into five regions by the four sub-spacers 42c2.

The yeast container 421a (see FIG. 4) is partitioned by two sub-spacers 42c2, and is disposed in a main chamber 425a formed at the center in the front-rear direction. Further, the first notch portion 423a and the second notch portion 423b are formed in each of the two sub-chambers 425b, and the two sub-chambers 425b are provided in the main chamber 425a and are partitioned by the two sub-spacers 42c2.

Further, the first food material input means 421 (main chamber 425a, sub-chamber 425b) is closed by the bottom plate 426 fixed from below. The first food material input means 421 includes a screw pile 42d in which a screw hole is formed. The bottom plate 426 is attached by a screw member SC screwed into the stud 42d.

A drop hole 426a is opened in the bottom plate 426. The drop hole 426a is opened at a position where the yeast container 421a (see Fig. 4) is disposed. A notch groove 42c3 is formed in the main partition wall 42c1.

As shown in Fig. 6 (a), the yeast container 421a provided in the first food material input means 421 is a second rotary shaft (container rotary shaft) 421b) is pivotally supported by the pivot. The container rotation shaft 421b is disposed on the opposite side of the second food material input means 422 (opposite to the main partition wall 42c1) to the yeast container 421a. The yeast container 421a protrudes toward the side of the main partition wall 42c1 from the container rotating shaft 421b, and is configured to be rotated around the container rotating shaft 421b by its own weight. The container rotating shaft 421b is supported by the two sub-spacers 42c2.

A tilt restricting plate 421c is provided below the yeast container 421a. The tilt restricting plate 421c is pivotally supported by the first rotary shaft (the support surface rotary shaft 421d). The dump restricting plate 421c protrudes below the yeast container 421a, and supports the bottom of the yeast container 421a from below. The support surface rotation shaft 421d is supported by the two sub-partition walls 42c2.

The container rotary shaft 421b pivotally supported by the yeast container 421a is disposed on the side of the main partition wall 42c1 (left side) and above the support surface rotation shaft 421d pivotally supported by the tilt restricting plate 421c.

As shown in FIG. 6(b), the yeast container 421a is formed with a pivot support portion 420b in a cup-shaped container body 420a. Dry yeast A1 (see Fig. 3) or the like is held in the container body 420a. The pivot support portion 420b is loosely fitted to the container rotation shaft 421b. Further, in an example shown in FIG. 6(b), the two pivot support portions 420b are formed in the axial direction of the container rotation shaft 421b. The container body 420a is configured to protrude in a direction orthogonal to the container rotation shaft 421b fitted in the pivot support portion 420b. Further, an engagement claw 420c is formed in the pivot support portion 420b. The engaging claw 420c extends from the container body 420a in the opposite direction to the container rotating shaft 421b. The function of the engaging claw 420c will be described later.

Figure 7 is a cross-sectional view taken along line Sec2-Sec2 of Figure 4. Figure 8 is a perspective view of the pouring restriction plate. Fig. 9 is a schematic perspective view showing a state in which a yeast container is placed on a pouring restriction plate, Fig. 10(a) is a cross-sectional view taken along line Sec3-Sec3 in Fig. 4, and (b) is a schematic view showing a state in which a yeast container is poured. Moreover, Fig. 11 is a perspective view of the yeast input rod.

As shown in Fig. 7, a food material input rod 62b is provided at a position of the second notch portion 423b (on the lower surface side of the top surface portion 42a). The food material input rod 62b is disposed in one of the sub chambers 425b. The food material input rod 62b extends from the position of the second notch portion 423b toward the side of the main partition wall 42c1. The end portion of the food material input rod 62b on the side of the main partition wall 42c1 is pivotally supported by the second rod shaft 63b. The second rod shaft 63b is supported by the auxiliary partition wall 42c2.

A return spring 64b is connected to the food material input rod 62b. One end of the return spring 64b is engaged with the food material input rod 62b, and the other end is engaged with the bottom plate 426. The return spring 64b presses the food material input rod 62b toward the side of the second notch portion 423b. The end portion (pressing end 621b) of the food material input rod 62b is exposed to the top surface portion 42a through the second notch portion 423b.

When the foodstuff input rod 62b presses the press-down end 621b downward, the nail|claw part 622b which protrudes toward the side of the 2nd food material input means 422 is formed. The claw portion 622d is inserted into the notch groove 42c3 of the main partition wall 42c1 and protrudes toward the second food material input means 422.

The second food material input means 422 is configured such that when the claw portion 622b protrudes, the food material A2 (see FIG. 4) held by the second food material container 440 (see FIG. 4) is dropped to the bread baking container 41 (see FIG. 3).

In addition, the structure described in the above-mentioned Patent Document 1 can be applied to the structure in which the food material A2 held by the second food material input means 422 (the second food material container 440 shown in FIG. 4) is dropped to the bread baking container 41.

As shown in FIG. 8, the tilt restricting plate 421c has a shaft portion 430a, a support surface portion 430b, and an engaging claw 430c (engagement member). The shaft portion 430a is loosely fitted to the support surface rotation shaft 421d. The support surface portion 430b is formed to extend in a planar shape from the shaft portion 430a in a direction orthogonal to the support surface rotation axis 421d. The engagement claw 430c protrudes from the shaft portion 430a in a direction orthogonal to the support surface rotation axis 421d.

The support surface portion 430b protrudes downward from the yeast container 421a (see FIG. 6(a)), and supports the yeast container 421a from below. Further, a convex portion 430d is formed on the upper surface of the support surface portion 430b (the surface supporting the yeast container 421a).

The convex portion 430d abuts against the bottom of the yeast container 421a, and supports the yeast container 421a from below.

Further, in the shaft portion 430a, a projection (pressing projection 430e) is protruded in a direction orthogonal to the support surface rotation shaft 421d. The details of the pressing protrusion 430e will be described later.

As shown in FIG. 8, the shaft portion 430a of the tilt restricting plate 421c is disposed so as to cover the support surface turning shaft 421d. The shaft portion 430a is loosely fitted to the support surface rotation shaft 421d, and supports the tilt restriction plate 421c so as to be rotatable around the support surface rotation shaft 421d.

Moreover, as shown in FIG. 8, the coil spring 431 is wound around the shaft part 430a. The coil spring 431 is biased to pour the restricting plate 421c to support the face The 430b pushes the yeast container 421a from below. The coil spring 431 is twisted between the support surface portion 430b and the bottom plate 426, and the support surface portion 430b is biased toward the support surface portion 430b away from the bottom plate 426.

Further, as shown in Fig. 6 (a), when the upper end portion of the yeast container 421a is in contact with the top surface portion 42a of the food material container 42 from below, the yeast container 421a is tilted from below by the tilting restriction plate 421c (support surface portion 430b). It is crimped under the top surface portion 42a. At this time, the yeast container 421a is configured to be erected to the top surface portion 42a.

In the present embodiment, the state in which the opening of the yeast container 421a is upward (that is, the state in which the opening portion is on the side of the top surface portion 42a) is the erect state of the yeast container 421a.

As shown in Fig. 9, the yeast container 421a pivotally supported by the container rotary shaft 421b is disposed above the tilt restricting plate 421c pivotally supported by the support surface rotary shaft 421d. The yeast container 421a is freely rotated around the container rotation shaft 421b, and the container body 420a is placed on the support surface portion 430b. At this time, the pressing protrusion 430e configured as the inclination restricting plate 421c is in contact with the lower side of the engaging claw 420c of the yeast container 421a.

Further, a concave portion 420d in which the convex portion 430d is fitted may be formed at the bottom of the container body 420a.

As shown in Fig. 10 (a), a yeast input rod 62a (rod member) is provided at a position of the first notch portion 423a (on the lower surface side of the top surface portion 42a). The yeast input rod 62a extends from the position of the first notch portion 423a toward the side of the second food material input means 422. The end of the yeast input rod 62a on the side of the second food material input means 422 is rotated by the first rod shaft 63a. Supported as ground. The first rod shaft 63a is supported by the auxiliary partition wall 42c2.

When the yeast input rod 62a is rotated toward the side of the top surface portion 42a, the end portion (pressing end 621a) of the yeast input rod 62a is exposed to the top surface portion 42a through the first notch portion 423a.

Further, an engagement portion 622a is formed below the yeast input rod 62a.

As shown in Fig. 11, the yeast input rod 62a has a pivot support portion 620a and an arm portion 623a. The pivot support portion 620a is loosely fitted to the first lever shaft 63a. The arm portion 623a extends from the pivot support portion 620a. The front end portion of the arm portion 623a is thickly raised to form a depressed end 621a. Further, in the arm portion 632a, the pressing end 621a has an engaging portion 622a protruding in a direction opposite to the bulging direction. As shown in Fig. 10 (a), the engaging portion 622a is engaged with the engaging claw 430c of the tilt restricting plate 421c. Therefore, the engaging portion 622a is formed at a position engageable with the engaging claw 430c of the tilt restricting plate 421c.

Further, at the distal end portion of the yeast input rod 62a, an end wall portion 624a that hangs in a direction opposite to the depressed end 621a is formed. The end wall portion 624a blocks the first notch portion 423a (see FIG. 10(a)), and prevents foreign matter (garbage or the like) from entering the first food material input means 421.

As shown in Fig. 10 (b), the engaging claw 430c rotates the shaft portion 430a in response to the downward displacement of the engaging portion 622a, and the supporting surface portion 430b is rotated downward to separate from the yeast container 421a. With this configuration, when the depressed end 621a of the yeast input rod 62a is pressed down, the support surface portion 430b is rotated downward to be separated from the yeast container 421a. When the support surface portion 430b is separated from the yeast container 421a, the yeast container 421a is rotated around the container rotation axis 421b by its own weight, and is tilted against the top surface portion 42a. borrow Thus, the yeast container 421a is dumped from the erect state.

Further, as shown in FIG. 6(a), since the container rotation shaft 421b is disposed on the main partition wall 42c1 side and above the support surface rotation shaft 421d, the yeast container 421a is positioned higher than the tilt restriction plate 421c. Rotate for the fulcrum.

Therefore, as shown in FIG. 10(b), when the yeast container 421a is tilted, the position as the lower end becomes high.

Thereby, the bread dough B (refer to FIG. 3) which is expanded in the bread baking container 41 (refer FIG. 3) is prevented from coming into contact with the poured yeast container 421a.

Further, as shown in Figs. 6(a) and 6(b), the container rotation shaft 421b is disposed further inside than the outer shape of the opening of the container body 420a of the yeast container 421a, and is located above the bottom of the container body 420a (opening side). ). Due to this configuration, the radius of gyration when the yeast container 421a is tilted becomes small. Therefore, the first food material input means 421 can be made smaller, and the food material container 42 can be miniaturized.

After the pressing end 621a of the yeast input rod 62a is released, the tilting restriction plate 421c turns the yeast container 421a upward by the coil spring 431 (see Fig. 8). The yeast container 421a is in an erect state in which the opening portion is upward.

Fig. 12 (a) is a schematic perspective view of the bottom of the food container in a state where the yeast container is not poured, and (b) is a schematic perspective view of the lower portion of the food container in a state where the yeast container is poured.

When the depressed end 621a of the yeast input rod 62a shown in Fig. 10(a) is not pressed, as shown in Fig. 12(a), the lower side of the yeast container 421a is disposed. There is a dump restriction plate 421c, and the yeast container 421a is in an upright state.

As shown in Fig. 10(b), the depressed end 621a of the yeast input rod 62a is depressed, and as shown in Fig. 12(b), the tilt restricting plate 421c is turned downward to enter the falling hole 426a of the bottom plate 426, and the yeast container is removed. 421a left. Thereby, the yeast container 421a is swung around the container rotation shaft 421b (refer to FIG. 6 (a)), and is poured, and it enters the fall hole 426a. The opening of the yeast container 421a faces downward through the drop hole 426a. Therefore, the dry yeast A1 (refer to FIG. 3) held in the yeast container 421a falls below the bottom plate 426. As shown in FIG. 3, after the foodstuff container 42 is attached to the top of the bread-baked container 41, the dry yeast A1 is dropped and put into the inside of the bread-baked container 41.

As described above, after the food container 42 is pressed down by the depressed end 621a of the yeast input rod 62a, the yeast container 421a is tilted toward the top surface portion 42a. Moreover, after the reduction of the pressing end 621a is released, the yeast container 421a is turned upright and becomes an upright state.

Fig. 13 is a perspective view showing the food material input operation means for operating the first food material input means and the second food material input means.

As shown in Fig. 13, the main body 1 of the heating conditioner 10 of the present embodiment is provided with a food material input operation mechanism 47. The foodstuff input operation mechanism 47 has a first food material input operation mechanism 47a that operates the first food material input means 421, and a second food material input operation mechanism 47b that operates the second food material input means 422.

The first food material input operation mechanism 47a has a first push rod 470a, a first electromagnetic coil 471a, a first return spring 472a, and a first link. Member 473a, and arm member (first depressing arm 474a). The first push rod 470a is provided on the main body 1 so as to be movable up and down. The first coupling member 473a is rotatably attached to the lower end of the first push rod 470a. The first coupling member 473a is attached to the first push rod 470a at one end and to the first electromagnetic coil 471a at the other end. Further, the first connecting member 473a is rotatably supported by one end and the other end by a rotary shaft.

The first return spring 472a biases the first joint member 473a to pull the other end coupled to the first electromagnetic coil 471a upward. When the first connecting member 473a pulls the other end upward by the first return spring 472a, one end of the first push rod 470a is displaced downward and the first push rod 470a is displaced downward.

When the first electromagnetic coil 471a that has been energized pulls the other end of the first coupling member 473a downward, one end of the first coupling member 473a to which the first push rod 470a is coupled is displaced upward. Thereby, the first push rod 470a is displaced upward.

As described above, when the first electromagnetic coil 471a is energized, the first push rod 470a is displaced upward, and when the energization of the first electromagnetic coil 471a is stopped, the first push rod 470a is displaced downward.

The first pressing arm 474a is coupled to the upper end of the first push rod 470a. The first pressing arm 474a constitutes a coupling mechanism that reverses the displacement (upward movement) and the downward displacement (downward movement) toward the upper side of the first push rod 470a.

Further, the first electromagnetic coil 471a of the present embodiment functions as an actuator for driving the first pressing arm 474a.

Connecting the first push rod at one end of the first pressing arm 474a 470a. The first pressing arm 474a is coupled to one end of the first push rod 470a and is pivotally supported by the rotary shaft (not shown). When the first push rod 470a is displaced upward, one end of the first pressing arm 474a is displaced upward. At this time, the first pressing arm 474a is rotated about the rotation axis, and the other end is displaced downward.

The other end of the first pressing arm 474a is disposed above the first notch portion 423a of the food material container 42. Further, when the other end of the first pressing arm 474a is displaced downward, the depressed end 621a of the yeast input rod 62a is pressed. As shown in Fig. 10 (b), when the yeast input rod 62a is pressed down, the yeast container 421a is tilted.

In this manner, the first pressing arm 474a is transmitted through the first push rod 470a, and is driven by the first electromagnetic coil 471a to press the yeast input rod 62a.

In other words, the first food material input operation mechanism 47a shown in Fig. 13 tilts the yeast container 421a (see Fig. 10(b)) of the food material container 42 by the operation of the first electromagnetic coil 471a. Further, the present embodiment constitutes a turning mechanism which is constituted by the engaging claw 430c (refer to FIG. 8) of the tilt restricting plate 421c, the yeast input lever 62a (refer to FIG. 10(a)), and the first pressing arm. In 474a, the support surface portion 430b (see Fig. 10 (a)) is rotated around the support surface rotation shaft 421d (see Fig. 10 (a)).

As shown in FIG. 13, the second food material input operation mechanism 47b has a second push rod 470b, a second electromagnetic coil 471b, a second return spring 472b, a second coupling member 473b, and a second pressing arm 474b. The second food material input operation mechanism 47b has a structure equivalent to that of the first food material input operation mechanism 47a.

When the second push rod 470b is displaced upward by the operation of the second electromagnetic coil 471b, the second food material input operation mechanism 47b pushes the food material input rod 62b (pressing end 621b) of the food material container 42 to make the second food material input means The foodstuff A2 (refer to FIG. 3) held by 422 is dropped to the bread baking container 41.

As described above, the control device 6 (see FIG. 1) for controlling the heating conditioner 10 is placed in the kneading step when the bread is baked, and the dry yeast A1 (see FIG. 3) is dropped and put into the bread baking container 41 (refer to FIG. 3). .

That is, the control device 6 applies a command to the first electromagnetic coil 471a and moves the first push rod 470a upward at a timing point in the kneading step. Thereby, the first pressing arm 474a presses down the depressed end 621a of the yeast input rod 62a, and the yeast container 421a is poured. Then, the dry yeast A1 held in the yeast container 421a is dropped and put into a wide range of the bread baking container 41.

Further, the control device 6 is applied to the second electromagnetic coil 471b at a timing point in the kneading step to move the second push rod 470b upward. By this, the second pressing arm 474b pushes down the pressing end 621b of the food material input rod 62b, and the food material A2 (see FIG. 3) held by the second food material input means 422 (see FIG. 3) is dropped and put into the bread baking container 41. .

Fig. 14 is an explanatory view showing the function of pressing the projection.

As shown in Fig. 14, an engagement claw 420c that revolves around the container rotation shaft 421b is formed in the yeast container 421a. As shown by the two-dot chain line in Fig. 14, when the yeast container 421a is tilted, the engaging claw 420c is rotated in the upward direction. In addition, the yeast input rod 62a (see Fig. 10(a)) is not pushed and tilted. When the inverted limit plate 421c is not rotated, the pressing protrusion 430e is disposed in contact with the lower side of the engaging claw 420c. The angle θ 1 of the pressing protrusion 430e with respect to the support surface portion 430b (the surface on which the yeast container 421a is placed) is formed to be larger than 90 degrees (θ 1>90 degrees). In addition, when the pressing end 621a (see FIG. 10(a)) of the yeast input rod 62a is pressed and the tilt restricting plate 421c is rotated, the pressing protrusion 430e presses the engaging claw 420c from below to raise it.

As shown in Fig. 6 (a), the upper end of the yeast container 421a on the opening side abuts against the top surface portion 42a of the food material container 42 from below. For example, when the dried bread dough B (refer to FIG. 3) is attached to the end of the yeast container 421a and the end of the yeast container 421a is fixed to the top surface portion 42a, as shown in FIG. 10(b), even if the restriction plate is poured The support surface portion 430b of the 421c is turned downward, and the yeast container 421a is not tilted. When the yeast container 421a is not tilted, the dry yeast A1 (see FIG. 3) held by the yeast container 421a does not fall to the bread baking container 41 (see FIG. 3).

As shown in Fig. 14, as long as the tilting restricting plate 421c is rotated, the pressing protrusion 430e pushes the engaging claw 420c from below to raise it, and the yeast container 421a is tilted in response to the rotation of the tilting restricting plate 421c. power. Therefore, even if the upper end of the yeast container 421a is fixed to the top surface portion 42a, the yeast container 421a can be tilted in response to the rotation of the tilt restricting plate 421c. Thereby, the occurrence of the problem that the dry yeast A1 (see FIG. 3) held in the yeast container 421a does not fall to the bread-baked container 41 (see FIG. 3) is avoided.

As shown in FIG. 1, the heating conditioner 10 of this embodiment is provided. The baking means 40 is configured to be baked into bread. As shown in FIG. 3, the baking means 40 is provided with the foodstuff container 42. As shown in Fig. 4, the food material container 42 is provided with a first food material input means 421 for holding the dry yeast A1, and the dry yeast A1 can be put into the bread baking container 41.

As shown in Fig. 10 (b), the first food material input means 421 tilts the yeast container 421a holding the dry yeast A1 (see Fig. 3). Then, the dry yeast A1 held in the yeast container 421a is lowered from the upper end of the opening in response to the pouring of the yeast container 421a.

The yeast container 421a has a large opening at its upper end. Therefore, the dry yeast A1 is dropped to the entire upper surface of the bread dough B (see FIG. 3) in the bread-baked container 41, and the bread dough B and the dry yeast A1 are efficiently mixed in the kneading step. Further, even if the dry yeast A1 absorbs moisture to form a large block shape, all of the dry yeast A1 can be dropped into the bread-baked container 41. Therefore, it is possible to prevent the occurrence of insufficient dry yeast A1 in which the bread is baked into the container 41.

Further, as shown in Fig. 10 (a), the yeast container 421a is supported by the support surface portion 430b of the tilt restricting plate 421c. Further, when the depressed end 621a of the yeast input rod 62a is depressed to rotate the support surface portion 430b downward, the yeast container 421a is poured by its own weight.

Further, as shown in Fig. 13, the depressed end 621a is pressed by the first pressing arm 474a driven by the first electromagnetic ring 471a. Further, the support surface portion 430b of the dump restricting plate 421c is rotated more rapidly than the tilting of the yeast container 421a. Therefore, the yeast container 421a to be dumped collides with the support surface portion 430b in a state where the downward rotation is completed. At this time, the yeast container 421a because Bounces with the collision of the support face 430b. This bounce will occur several times. For example, even if a part of the dry yeast A1 (refer to FIG. 3) held in the yeast container 421a is fixed to the yeast container 421a, it is shaken by the flushing caused by the bounce. Therefore, the dry yeast A1 does not remain in the yeast container 421a, and all of it is put into the bread baking container 41 (refer FIG. 3). As described above, the food material container 42 of the present embodiment can effectively prevent the dry yeast A1 remaining in the first food material input means 421 from remaining.

Further, as shown in FIG. 14, the tilt restricting plate 421c has a pressing protrusion 430e. When the tilt restricting plate 421c is rotated, the pressing protrusion 430e pushes the engaging claw 420c of the yeast container 421a from below to raise it. When the engaging claw 420c is raised, the yeast container 421a is tilted. For example, even if the upper end portion of the yeast container 421a is fixed to the top surface portion 42a (see FIG. 6(a)), the yeast container 421a cannot be tilted by its own weight, and the force for pouring the yeast container 421a is generated. When the fixing of the yeast container 421a and the top surface portion 42a is released by the force, the yeast container 421a is dumped by its own weight.

In the food container 42 of the present embodiment, the yeast container 421a in a state in which it cannot be dumped by its own weight can be poured, and the occurrence of the problem that the dry yeast A1 (see FIG. 3) is not put into the bread-baked container 41 can be prevented.

Further, as shown in Fig. 6 (a), the bottom surface of the yeast container 421a of the present embodiment does not have an opening. Therefore, even if the timer is reserved for baking in a high-humidity environment, the dry yeast A1 (see FIG. 3) can be kept in the state of the yeast container 421a for a long period of time, and the high-humidity air can be prevented from flowing into the yeast container 421a. Thus, the yeast container 421a of the present embodiment is Dry yeast A1 is not easy to absorb moisture.

Further, the present invention is not limited to the foregoing embodiments. For example, the above-described embodiments are described in detail in order to explain the present invention in an easy-to-understand manner, but are not limited to all the configurations that are required to be described.

Further, one of the configurations of the embodiment may be replaced with the configuration of the other embodiments, and the configuration of the embodiment may be applied to the configuration of the other embodiment.

For example, as shown in Figs. 10(a) and 10(b), the yeast input rod 62a of the present embodiment is configured such that the tilt restricting plate 421c is rotated, and the yeast container 421a is tilted by its own weight when the tilt restricting plate 421c is rotated. However, the configuration is not limited to this configuration, and the yeast input rod 62a may have a structure in which the yeast container 421a is tilted. In this case, the structure of the food container 42 can be simplified without dumping the restriction plate 421c.

In addition, the second food material input means 422 may be configured such that the container (not shown) is poured, and the foodstuff A2 (see FIG. 3) such as raisins is dropped into the bread-baked container 41 (see FIG. 3).

The present invention is not limited to the above embodiments, and the design can be appropriately changed without departing from the scope of the invention.

For example, in the present embodiment, the yeast container 421a shown in Fig. 6(a) is configured to be rotated around the container rotary shaft 421b by its own weight.

Instead of this configuration, a biasing means (spring or the like) (not shown) may be used to swing the yeast container 421a and rotate.

Alternatively, the yeast container may be made by an actuator not shown. 421a swing structure.

41‧‧‧Bake the bread into a container (heating container)

42‧‧‧food containers

42a‧‧‧Top face

42c2‧‧‧Separate partition 4

62a‧‧‧ Yeast input rod (rod member)

63a‧‧‧first shaft

421‧‧‧The first food input means

421a‧‧‧Yeast container (holding container)

421c‧‧‧Tipping Limit Board

421d‧‧‧Support surface rotary axis (1st rotary axis)

422‧‧‧Second food input means

423a‧‧‧ first gap

430a‧‧‧Axis

430b‧‧‧Supporting the face

430c‧‧‧Clamping claws (engagement member, slewing mechanism)

621a‧‧‧ pressed down

622a‧‧‧Clock Department

Claims (5)

A heating conditioner characterized in that the conditioning means is installed in a heating chamber, the conditioning means comprising: a heating container for placing a material to be heated, and a food container mounted above the heating container, the food material container having a food input means In the foodstuff input means, the foodstuff to be held is placed in the heating container, and the foodstuff input means is such that the holding container holding the foodstuff is tilted in an upright state in which the opening is upward, and the foodstuff is dropped into the heating. container. The heating device according to the first aspect of the invention, wherein the food material input means has a support surface portion that supports the holding container from the lower side in an upright state, and a turning mechanism that rotates the support surface portion by a first rotation. The shaft rotates away from the holding container; when the support surface is separated, the holding container is swung around the second rotating shaft from the erect state and is tilted. The heating conditioner according to claim 2, wherein the holding container is rotated around the second rotating shaft by its own weight. The heating conditioner according to claim 2, wherein the slewing mechanism has an engaging member that integrally surrounds the first rotating surface with the supporting surface a shaft member that pushes the engagement claw to press the engagement claw to rotate away from the holding container when the engagement claw is depressed; and the arm member is driven by the actuator The rod member is driven to be depressed. The heating conditioner according to claim 4, wherein the conditioning means is a baking means for baking the bread, and the material heated in the heating container is a bread dough, which is held in the holding container and is dropped. The foodstuff to be fed to the heating container is a dry yeast, and has a control device for baking the bread in the following steps: a step of kneading the kneading dough of the bread dough, and a fermentation step of fermenting the bread dough. And a grilling step of grilling the bread dough, wherein the control device applies a command to the actuator in the kneading step to press the rod member, and the dry yeast is dropped into the heating container.