WO2011074427A1

WO2011074427A1 - Automatic bread maker

Info

Publication number: WO2011074427A1
Application number: PCT/JP2010/071655
Authority: WO
Inventors: 渡邉　隆; 下澤　理如
Original assignee: 三洋電機株式会社; 三洋電機コンシューマエレクトロニクス株式会社
Priority date: 2009-12-15
Filing date: 2010-12-03
Publication date: 2011-06-23
Also published as: JP2011125380A; TW201134397A

Abstract

The disclosed automatic bread maker (1) is provided with a temperature detection unit that can detect at least one of: the outside air temperature, the temperature of the container into which bread starting materials are added, the temperature of the vicinity of the aforementioned container, and the temperature of the bread starting materials within the aforementioned container. The bread-making courses executed by means of the control unit of the automatic bread maker (1) include a bread-making course for grain kernels, in which bread is baked using grain kernels. The plurality of steps performed when executing the bread-making course for grain kernels include at least one step wherein the length of time of the step is changed on the basis of the temperature detected by the temperature detection unit with which the automatic bread maker (1) is provided.

Description

Automatic bread machine

The present invention relates to an automatic bread maker mainly used in general households.

Commercially available automatic bread maker for home use generally has a mechanism for producing bread by directly using a bread container into which bread ingredients are placed (see, for example, Patent Document 1). In such an automatic bread maker, first, a bread container in which bread ingredients are placed is placed in a baking chamber in the main body. And the bread raw material in a bread container is kneaded into bread dough with the kneading blade provided in a bread container (kneading process). Thereafter, a fermentation process for fermenting the kneaded bread dough is performed, and the bread container is used as a baking mold to bake the bread (baking process).

Conventionally, when bread is manufactured using such an automatic bread maker, flour (rice, rice flour, etc.) obtained by milling grains such as wheat and rice, and various aids for such milled flour. A mixed powder mixed with raw materials was needed.

JP 2000-116526 A

By the way, in typical households, as represented by rice grains, grains are sometimes held in the form of grains instead of in the form of flour. For this reason, it would be convenient if bread could be produced directly from grain using an automatic bread maker. In this regard, the present inventors have invented a method for producing bread using cereal grains as a raw material after extensive research. Regarding this, a patent application has already been filed (Japanese Patent Application No. 2008-201507).

Here, we introduce the method for manufacturing bread that was filed earlier. In this bread manufacturing method, first, cereal grains are mixed with a liquid, and the mixture is pulverized by a pulverizing blade (a pulverizing step). And the bread raw material containing the paste-form ground powder obtained through the crushing process is kneaded into dough (kneading process), and after the dough is fermented (fermentation process), the fermented dough is baked into bread. (Baking process).

Applicants have found in previous research that bread is likely to be produced or unfavorable depending on the environment in which an automatic bread maker that produces bread (from grain) is placed. Have gained. An automatic bread maker that can produce bread from cereal grains has the advantage of making household bread production more familiar. However, when the bread quality varies depending on the environment, the user's willingness to make bread at home may be lost.

Therefore, an object of the present invention is to provide an automatic bread maker that can stably produce good bread from cereal grains.

In order to achieve the above object, an automatic bread maker of the present invention includes a container into which bread ingredients are charged, a main body that receives the container, an outside air temperature, a temperature of the container, a temperature around the container, and an inside of the container. An automatic bread maker comprising: a temperature detection unit capable of detecting at least one of the bread raw material temperatures; and a control unit configured to execute a bread manufacturing process in a state where the container is received by the main body. The control unit is provided so as to be able to execute a cereal grain breadmaking course for producing bread using the cereal grains charged in the container, and the cereal grain breadmaking course is executed. Among the plurality of steps performed in the case of at least one step, at least one step in which the process time is varied based on the temperature detected by the temperature detection unit is included.

In the present specification, the “bread raw material temperature” is widely used as the temperature of the material that is the basis of the bread before the bread is baked regardless of its state. Therefore, the term “bread raw material temperature” may include the temperature of the bread dough obtained by kneading the bread raw material.

The reason why the quality of bread varies depending on the environment in which the automatic bread maker is placed is mainly due to fluctuations in the environmental temperature and the temperature of water used. In this respect, the automatic bread maker of this configuration can detect at least one of the outside air temperature, the temperature of the container into which the bread ingredients are charged, the temperature around the container, and the temperature of the bread ingredients in the container. It is set as the structure provided with an appropriate temperature detection part. And in this structure, at least 1 process by which process time is fluctuate | varied based on the temperature detected by the said temperature detection part in the some process performed when the bread-making course for grain is performed. It has been included. For this reason, possibility that the quality of bread will fluctuate with environmental temperature etc. can be reduced.

In the automatic bread maker configured as described above, the plurality of steps include a pulverization step of pulverizing cereal grains charged in the container, and a kneading process of bread ingredients in the container containing pulverized cereal grains into bread dough. Preferably, a process, a fermentation process for fermenting the kneaded bread dough, and a baking process for baking the fermented bread dough are included.

In the automatic bread maker configured as described above, the control unit is configured to perform the kneading based on a first table in which a time of the kneading process is set in advance in association with a temperature, and a temperature detected by the temperature detecting unit. It is good also as determining the time of a process. In addition, it is preferable that the temperature detected by the temperature detection unit is an outside air temperature or a temperature around the container.

The quality of the dough produced by the kneading process is easily affected by the environmental temperature in which the automatic bread maker is placed. In this configuration, the environmental temperature (preferably the outside temperature or the temperature around the container) that affects the quality of the dough in the kneading process is measured and kneaded based on the measured temperature information and a table prepared in advance. It is the structure which determines the time of a process. For this reason, possibility that the bread manufactured from a grain will be unsatisfactory can be reduced.

In the automatic bread maker configured as described above, the control unit is configured to perform the fermentation based on the second table in which the time of the fermentation process is determined in advance in association with the temperature and the temperature detected by the temperature detection unit. It is good also as determining the time of a process. The temperature detected by the temperature detector is preferably the outside temperature.

Fermentation temperature is important in the fermentation process. For this reason, in an automatic bread maker, the fermentation process is generally performed while controlling the temperature so that the temperature of the dough becomes a predetermined temperature. However, if the outside temperature at which the automatic bread maker is placed is different, the time required for heating to the predetermined temperature by the heating means may vary, and when the time of the fermentation process is fixed at the predetermined time, Variation in bread dough fermentation may occur. In this regard, in the present configuration, a predetermined temperature (preferably the outside temperature) is actually measured by the temperature detector, and the time of the fermentation process is determined based on the actually measured temperature information and a previously prepared table. It has become. For this reason, possibility that the bread manufactured from a grain will be unsatisfactory can be reduced.

In the automatic bread maker configured as described above, the control unit starts detection of temperature by the temperature detection unit at the start of the fermentation process, and the predetermined temperature is detected from the time when the detected temperature reaches a first predetermined temperature. When the time elapses, the fermentation process may be terminated. The temperature detected by the temperature detector is preferably any one of the temperature of the container, the temperature around the container, and the temperature of the bread ingredients in the container.

According to this configuration, the fermentation time of the bread dough at a predetermined temperature can be made constant regardless of the environment where the automatic bread maker is placed. For this reason, possibility that the bread manufactured from a grain will be unsatisfactory can be reduced. In view of ease of temperature measurement and the like, it is preferable to vary the time of the fermentation process using the temperature around the container.

In the automatic bread maker configured as described above, it is preferable that the plurality of steps include a pre-pulverization liquid absorption step in which liquid is absorbed into the cereal grains in the container before the cereal grains are pulverized. According to this structure, since it can grind | pulverize in the state which included the liquid (typical thing was water) in the grain, it becomes easy to grind the grain to the core.

In the automatic bread maker configured as described above, the control unit is configured based on a third table in which the pre-grinding liquid absorption process time is set in advance in association with the temperature, and the temperature detected by the temperature detection unit. The time for the liquid absorption step before pulverization may be determined. In addition, it is preferable that the temperature detected by the temperature detection unit is any one of an outside air temperature, a temperature of the container, a temperature around the container, and a temperature of the bread material in the container.

The absorption speed of cereal grains varies depending on the temperature of the liquid in which the cereal grains are immersed. In general, when the liquid temperature is high, the grain absorption rate tends to increase, and when the liquid temperature is low, the grain absorption rate tends to decrease. For this reason, when the liquid absorption time in the liquid absorption process before pulverization is set to a fixed time, the liquid absorption state of the grain may vary depending on the environmental temperature and the temperature of the liquid used. As a result, there is a possibility that the particle size distribution of the pulverized powder in the subsequent pulverization process fluctuates and an unsatisfactory bread is produced. In this respect, the automatic bread maker of this configuration is configured to detect the temperature that is thought to affect the liquid absorption speed and determine the liquid absorption time based on the detected temperature. The liquid absorption state can be made stable and almost the same state, and the possibility that the bread produced from the grain will be unsatisfactory can be reduced. In this configuration, it is preferable to determine the liquid absorption time by detecting the temperature of the liquid in the container, and it is preferable to determine the liquid absorption time by detecting the temperature of the bread material in the container or the temperature of the container. preferable. Moreover, the structure which detects the temperature of a container is still more preferable for the reason of being easy to obtain the structure which performs temperature detection easily.

In the automatic bread maker configured as described above, the plurality of steps may include a liquid absorption step after pulverization in which the pulverized powder of the cereal grains in the container absorbs liquid after the cereal grains are pulverized.

According to this configuration, since the period for cooling the temperature of the pulverized powder that has been raised by pulverization can be obtained by the liquid absorption step after pulverization, it is possible to manufacture bread without using a cooling device, which is necessary for an automatic bread maker. Cost can be reduced. In addition, the crushed powder is further broken down by this step, and the amount of fine particles can be increased, so that a fine and well-made (delicious) bread is baked.

In the automatic bread maker configured as described above, when the temperature detected by the temperature detector reaches a second predetermined temperature in the post-pulverization liquid absorption step, the control unit ends the post-pulverization liquid absorption step. It is also possible to make it. The temperature detected by the temperature detector is preferably the temperature of the container or the temperature of the bread material in the container.

According to this configuration, a configuration is obtained in which the temperature of the pulverized powder is detected (including when it is indirectly detected), and the liquid absorption step after pulverization is terminated when the temperature reaches a predetermined temperature. For this reason, according to this structure, in the subsequent kneading process, the temperature variation at the time of the start can be suppressed effectively, and the possibility of unsatisfactory bread can be reduced. Note that the predetermined temperature (second predetermined temperature) in this case is preferably set to a temperature at which the yeast works actively (for example, 28 ° C. to 30 ° C.). Moreover, the structure which detects the temperature of a container is preferable for the reason of being easy to obtain the structure which performs temperature detection easily.

In the automatic bread maker configured as described above, the control unit terminates the post-grind liquid absorption step when the temperature of the container or the temperature of the bread material in the container reaches the second predetermined temperature, and the outside air When the temperature is higher than the second predetermined temperature, when the temperature of the container or the temperature of the bread material in the container reaches the outside air temperature instead of the second predetermined temperature, the suction after the pulverization is performed. It is good also as ending a liquid process.

For example, when the environmental temperature is high, such as in summer, it may be assumed that the temperature does not drop to a predetermined temperature in a short time. Therefore, as in this configuration, the temperature of the container or the temperature of the bread ingredients in the container is lowered as much as possible so that the temperature of the container or the temperature of the bread ingredients in the container does not reach the predetermined temperature. However, it is preferable to move to the next kneading step because it does not take a long time to produce bread. Further, in order to lower the temperature as much as possible and proceed to the next kneading step, even in the case of this configuration, temperature variations at the start of the kneading step can be suppressed to some extent.

In the automatic bread maker configured as described above, the control unit further sets the time of the liquid absorption step after crushing so that the time of the liquid absorption step after crushing is not less than the first time and within the second time. Even if it is determined that the post-pulverization liquid absorption step can be completed based on information from the temperature detection unit, the post-pulverization liquid absorption step is terminated if the first time is not reached. Even if it is determined that the liquid absorption process after pulverization cannot be completed based on the information from the temperature detection unit, the liquid absorption process after pulverization may be terminated when the second time is exceeded. preferable.

As described above, the liquid absorption step after pulverization aims not only at obtaining the cooling period of the pulverized powder but also increasing the amount of fine particles in the pulverized powder. For this reason, it is preferable to adopt this configuration so that the liquid absorption time does not become too short. However, if the first time is set too long, the pulverized powder may be cooled too much, and the temperature at the start of the kneading process may become lower than necessary. In consideration of this point, the first time is preferably determined. Further, it may be assumed that it takes a very long time for the container temperature or the bread material temperature to fall to a predetermined temperature or the outside air temperature. In such a case, if the kneading process is not started indefinitely, the bread manufacturing time may become extremely long, and the user may feel inconvenient. For this reason, it is preferable to set the upper limit of the liquid absorption time so that the liquid absorption time does not become too long.

In the automatic bread maker configured as described above, the control unit is based on a fourth table in which the time of the liquid absorption step after pulverization is set in advance in association with the temperature, and the temperature detected by the temperature detection unit. The time for the liquid absorption step after pulverization may be determined. In addition, it is preferable that the temperature detected by the temperature detection unit is an outside air temperature or a temperature around the container.

According to this configuration, the pulverized powder of cereal grains can be sufficiently cooled, and temperature variations at the end of the liquid absorption process after pulverization can be suppressed.

According to the present invention, it is possible to provide an automatic bread maker that can stably produce good bread from cereal grains. For this reason, according to the present invention, bread production at home can be made more familiar.

Vertical sectional view of the automatic bread maker of this embodiment 1 is a partially vertical sectional view of the automatic bread maker according to the present embodiment shown in FIG. 1 cut in a direction perpendicular to FIG. The schematic perspective view for demonstrating the structure of the grinding | pulverization blade with which the automatic bread maker of this embodiment is equipped, and a kneading | mixing blade The schematic plan view for demonstrating the structure of the grinding | pulverization blade with which the automatic bread maker of this embodiment is equipped, and a kneading | mixing blade The top view of the bread container in the automatic bread maker of this embodiment when the kneading blade is in the folded position Top view of bread container when kneading blade is in open position in automatic bread maker of this embodiment Schematic plan view showing the state of the clutch when the kneading blade is in the open position in the automatic bread maker of the present embodiment Control block diagram of automatic bread maker of this embodiment The schematic diagram which shows the flow of the bread-making course for rice grains in the automatic bread maker of this embodiment An example of a table used in the automatic bread maker of the present embodiment, in which the time of the water absorption step before crushing is determined in association with the temperature The flowchart which shows the detailed flow of the water absorption process after the grinding | pulverization performed in the automatic bread maker of this embodiment. An example of a table used in the automatic bread maker of this embodiment, in which the time of the kneading process is determined in association with the temperature The flowchart which shows the detailed flow of the fermentation process performed in the automatic bread maker of this embodiment.

Hereinafter, embodiments of the automatic bread maker of the present invention will be described in detail with reference to the drawings. In addition, the specific time, temperature, etc. which appear in this specification are illustrations to the last, and do not limit the content of this invention.

FIG. 1 is a vertical sectional view of the automatic bread maker according to the present embodiment. 2 is a partial vertical sectional view of the automatic bread maker according to the present embodiment shown in FIG. 1 cut in a direction perpendicular to FIG. FIG. 3 is a schematic perspective view for explaining the configuration of the crushing blade and the kneading blade provided in the automatic bread maker of the present embodiment, and is a view when seen obliquely from below. FIG. 4 is a schematic plan view for explaining the configuration of the crushing blade and the kneading blade provided in the automatic bread maker of the present embodiment, and is a view seen from below. FIG. 5 is a top view of the bread container when the kneading blade is in the folded position in the automatic bread maker of the present embodiment. FIG. 6 is a top view of the bread container when the kneading blade is in the open posture in the automatic bread maker of the present embodiment. Hereinafter, the overall configuration of the automatic bread maker will be described mainly with reference to FIGS. 1 to 6.

In the following, the left side in FIG. 1 is the front (front) of the automatic bread maker 1 and the right is the back (rear) of the automatic bread maker 1. Further, it is assumed that the left hand side of the observer facing the automatic bread maker 1 from the front is the left side of the automatic bread maker 1, and the right hand side is the right side of the automatic bread maker 1.

The automatic bread maker 1 has a box-shaped main body 10 constituted by a synthetic resin outer shell. The main body 10 is provided with a U-shaped synthetic resin handle 11 connected to both ends of the left side surface and the right side surface thereof, whereby the automatic bread maker 1 is easily transported. An operation unit 20 is provided on the front surface of the main body 10. Although not shown, the operation unit 20 includes a group of operation keys such as a start key, a cancel key, a timer key, a reservation key, a selection key for selecting a bread production course (rice flour bread course, flour bread course, etc.), A display unit for displaying contents set by the operation key group, errors, and the like is provided. The display unit includes a liquid crystal display panel and a display lamp using a light emitting diode as a light source.

The upper surface of the main body behind the operation unit 20 is covered with a lid 30 made of synthetic resin. The lid 30 is attached to the back side of the main body 10 with a hinge shaft (not shown), and is configured to rotate in a vertical plane with the hinge shaft as a fulcrum. Although not shown, the lid 30 is provided with a viewing window made of heat-resistant glass, and the user can look into the baking chamber 40 described later through the viewing window.

A firing chamber 40 is provided inside the main body 10. The baking chamber 40 is made of sheet metal, and an upper surface is opened. The bread container 50 is put into the baking chamber 40 through the opening. The baking chamber 40 includes a peripheral side wall 40a and a bottom wall 40b having a rectangular horizontal section. Inside the baking chamber 40, a sheathed heater 41 is disposed so as to surround the bread container 50 accommodated in the baking chamber 40, and the bread raw material in the bread container 50 can be heated.

Also, a sheet metal base 12 is installed inside the main body 10. On the base 12, a bread container support 13 made of an aluminum alloy die-cast product is fixed at a location corresponding to the center of the firing chamber 40. The inside of the bread container support part 13 is exposed inside the baking chamber 40.

A driving shaft 14 is vertically supported at the center of the bread container support 13. The

pulleys

15 and 16 give rotation to the driving shaft 14. Clutchs are respectively disposed between the pulley 15 and the driving shaft 14 and between the pulley 16 and the driving shaft 14. Therefore, when the pulley 15 is rotated in one direction and the rotation is transmitted to the driving shaft 14, the rotation of the driving shaft 14 is not transmitted to the pulley 16, and the pulley 16 is rotated in the opposite direction to the pulley 15 to drive the driving shaft 14. When the rotation is transmitted to the pulley 15, the rotation of the driving shaft 14 is not transmitted to the pulley 15.

The pulley 15 is rotated by a kneading motor 60 fixed to the base 12. The kneading motor 60 is a saddle shaft, and the output shaft 61 protrudes from the lower surface. A pulley 62 connected to the pulley 15 by a belt 63 is fixed to the output shaft 61. Since the kneading motor 60 itself is a low speed / high torque type, and the pulley 62 rotates the pulley 15 at a reduced speed, the driving shaft 14 rotates at a low speed / high torque.

The pulley 16 is rotated by a crushing motor 64 that is also supported by the base 12. The grinding motor 64 is also a saddle shaft, and the output shaft 65 protrudes from the upper surface. A pulley 66 connected to the pulley 16 by a belt 67 is fixed to the output shaft 65. The crushing motor 64 plays a role of giving high-speed rotation to a crushing blade described later. Therefore, a high-speed rotating motor is selected as the grinding motor 64, and the reduction ratio between the pulley 66 and the pulley 16 is set to be approximately 1: 1.

The bread container 50 is made of sheet metal and has a bucket-like shape, and a handle (not shown) for handbags is attached to the mouth edge. The horizontal section of the bread container 50 is a rectangle with rounded corners. Further, a concave portion 55 for accommodating a grinding blade 54 and a cover 70, which will be described in detail later, is formed at the bottom of the bread container 50. The concave portion 55 is circular in a planar shape, and a gap 56 is provided between the outer peripheral portion of the cover 70 and the inner surface of the concave portion 55 to allow the bread-making raw material to flow. In addition, a cylindrical pedestal 51 that is a die-cast product of an aluminum alloy is provided on the bottom surface of the bread container 50. The bread container 50 is arranged in the baking chamber 40 in a state where the pedestal 51 is received by the bread container support part 13.

At the center of the bottom of the bread container 50, a blade rotating shaft 52 extending in the vertical direction is supported in a state where measures against sealing are taken. A rotational force is transmitted to the blade rotating shaft 52 from the driving shaft 14 through the coupling 53. Of the two members constituting the coupling 53, one member is fixed to the lower end of the blade rotating shaft 52, and the other member is fixed to the upper end of the driving shaft 14. The entire coupling 53 is enclosed by the pedestal 51 and the bread container support 13.

The protrusion which is not illustrated is formed in the inner peripheral surface of the bread container support part 13, and the outer peripheral surface of the base 51, respectively, These protrusion comprises the well-known bayonet coupling | bonding. Specifically, when the bread container 50 is attached to the bread container support part 13, the bread container 50 is lowered such that the protrusion of the base 51 does not interfere with the protrusion of the bread container support part 13. Then, after the pedestal 51 is fitted into the bread container support 13, when the bread container 50 is twisted horizontally, the protrusion of the pedestal 51 engages with the lower surface of the protrusion of the bread container support 13. Thereby, the bread container 50 cannot be pulled out upward. In addition, the coupling 53 is simultaneously achieved by this operation.

The twisting direction when the bread container 50 is attached is made to coincide with the rotation direction of the kneading blade 72 described later, and the bread container 50 is configured not to be detached even if the kneading blade 72 rotates.

A grinding blade 54 is attached to the blade rotation shaft 52 at a position slightly above the bottom of the bread container 50. The crushing blade 54 is attached to the blade rotation shaft 52 so as not to rotate. The crushing blade 54 is made of a stainless steel plate and has a shape like an airplane propeller (this shape is merely an example) as shown in FIGS. 3 and 4. The crushing blade 54 can be pulled out and removed from the blade rotating shaft 52, and can be easily washed after the bread-making operation and replaced when the sharpness deteriorates.

A flat circular dome-shaped cover 70 is attached to the upper end of the blade rotation shaft 52. The cover 70 is made of an aluminum alloy die-cast product and is received by the hub 54a of the grinding blade 54 to cover the grinding blade 54. Since this cover 70 can also be easily pulled out from the blade rotating shaft 52, it is possible to easily perform washing after the bread making operation is completed.

A flat, square-shaped kneading blade 72 is attached to the upper outer surface of the cover 70 by a support shaft 71 extending in the vertical direction and disposed at a position away from the blade rotation shaft 52. The kneading blade 72 is a die-cast product of aluminum alloy. The support shaft 71 is fixed or integrated with the kneading blade 72 and moves together with the kneading blade 72.

The kneading blade 72 rotates in a horizontal plane around the support shaft 71, and takes a folded posture shown in FIG. 5 and an open posture shown in FIG. In the folded position, the kneading blade 72 is in contact with a stopper portion 73 formed on the cover 70 and cannot be rotated clockwise with respect to the cover 70 any more. At this time, the tip of the kneading blade 72 slightly protrudes from the cover 70. In the open position, the tip of the kneading blade 72 is separated from the stopper portion 73, and the tip of the kneading blade 72 protrudes greatly from the cover 70.

The cover 70 has a window 74 that communicates the space inside the cover and the space outside the cover, and guides the pulverized material provided on the inner surface side corresponding to each window 74 and pulverized by the pulverization blade 54 toward the window 74. And ribs 75 are formed. With this configuration, the efficiency of pulverization using the pulverization blade 54 is enhanced.

A clutch 76 is interposed between the cover 70 and the blade rotation shaft 52 as shown in FIG. The clutch 76 connects the blade rotation shaft 52 and the cover 70 in the rotation direction of the blade rotation shaft 52 when the kneading motor 60 rotates the driving shaft 14 (this rotation direction is referred to as “forward rotation”). On the contrary, in the rotation direction of the blade rotation shaft 52 when the crushing motor 64 rotates the driving shaft 14 (this rotation direction is referred to as “reverse rotation”), the clutch 76 connects the blade rotation shaft 52 and the cover 70. Separate. 5 and 6, the “forward rotation” is a counterclockwise rotation, and the “reverse rotation” is a clockwise rotation.

The clutch 76 switches the connection state according to the posture of the kneading blade 72. That is, when the kneading blade 72 is in the folded position shown in FIG. 5, as shown in FIG. 4, the second engagement body 76b interferes with the rotation track of the first engagement body 76a. For this reason, when the blade rotation shaft 52 rotates in the forward direction, the first engagement body 76 a and the second engagement body 76 b are engaged, and the rotational force of the blade rotation shaft 52 is transmitted to the cover 70 and the kneading blade 72. On the other hand, when the kneading blade 72 is in the open position shown in FIG. 6, as shown in FIG. 7, the second engagement body 76b is in a state of deviating from the rotation track of the first engagement body 76a. For this reason, even if the blade rotating shaft 52 rotates in the reverse direction, the first engaging body 76a and the second engaging body 76b are not engaged. Accordingly, the rotational force of the blade rotation shaft 52 is not transmitted to the cover 70 and the kneading blade 72. FIG. 7 is a schematic plan view showing the state of the clutch when the kneading blade is in the open position.

FIG. 8 is a control block diagram of the automatic bread maker according to the present embodiment. As shown in FIG. 8, the control operation in the automatic bread maker 1 is performed by the control device 81. The control device 81 includes, for example, a microcomputer including a CPU (Central Processing Unit), a ROM (Read Only Memory), a RAM (Random Access Memory), an I / O (input / output) circuit unit, and the like. . The controller 81 is preferably disposed at a position that is not easily affected by the heat of the baking chamber 40. In the automatic bread maker 1, the controller 81 is disposed between the front side wall of the main body 10 and the baking chamber 40.

The control device 81 includes a first temperature detection unit 18, a second temperature detection unit 19, the above-described operation unit 20, a kneading motor drive circuit 82, a pulverization motor drive circuit 83, and a heater drive circuit 84. Electrically connected.

1st temperature detection part 18 is a temperature sensor which is provided in the side of main part 10 as shown in Drawing 2, and can detect outside temperature. As shown in FIG. 1, the second temperature detection unit 19 includes a temperature sensor 19 a and a solenoid 19 b, and is provided so that the front end side of the temperature sensor 19 a protrudes from the front side wall of the baking chamber 40 into the baking chamber 40. . The tip of the temperature sensor 19a can be switched between a position in contact with the bread container 50 and a non-contact position by a solenoid 19b. Note that FIG. 1 shows a case where the tip of the temperature sensor 19a is in a non-contact position with the bread container 50. The second temperature detection unit 19 switches the temperature in the baking chamber 40 (this is an example of the temperature around the container of the present invention) and the temperature of the bread container 50 by switching the tip position of the temperature sensor 19a. It can be detected.

The kneading motor driving circuit 82 is a circuit that controls the driving of the kneading motor 60 under a command from the control device 81. The crushing motor drive circuit 83 is a circuit that controls the driving of the crushing motor 64 under a command from the control device 81. The heater drive circuit 84 is a circuit that controls the operation of the sheathed heater 41 under a command from the control device 81.

The control device 81 reads a program relating to a bread manufacturing course (breadmaking course) stored in a ROM or the like based on an input signal from the operation unit 20, and rotates the kneading blade 72 via the kneading motor drive circuit 82. The automatic bread maker 1 executes the bread manufacturing process while controlling the rotation of the grinding blade 54 via the grinding motor driving circuit 83 and the heating operation by the sheathed heater 41 via the heater driving circuit 84. Further, the control device 81 is provided with a time measuring function, and temporal control in the bread manufacturing process is possible.

The control device 81 is an embodiment of the control unit of the present invention. Moreover, the 1st temperature detection part 18 and the 2nd temperature detection part 19 are embodiment of the temperature detection part of this invention. The kneading blade 72, the kneading motor 60, and the kneading motor drive circuit 82 are examples of kneading means (kneading part). The crushing blade 54, the crushing motor 64, and the crushing motor drive circuit 83 are examples of crushing means (crushing unit). The sheathed heater 41 and the heater drive circuit 84 are examples of heating means (heating unit).

The automatic bread maker 1 of the present embodiment configured as described above, in addition to the bread making course for producing bread from flour or rice flour, the bread making course for producing bread from rice grains (one form of grain) ( A rice-making bread course) can be executed. And the automatic bread maker 1 has the characteristics in the control action in the case of performing the bread-making course for rice grains which manufactures bread from rice grains. For this reason, below, it demonstrates focusing on the control operation in the case of manufacturing bread from rice grain using the automatic bread maker 1.

FIG. 9 is a schematic diagram showing the flow of the bread making course for rice grains in the automatic bread maker of the present embodiment. In FIG. 9, the temperature indicates the temperature of the bread container 50. As shown in FIG. 9, in the rice grain breadmaking course (an example of a grain grain breadmaking course), a water absorption process before pulverization (one form of liquid absorption process before pulverization), a pulverization process, and a water absorption process after pulverization ( One form of the liquid absorption process after pulverization), a kneading (kneading) process, a fermentation process, and a baking process are sequentially performed in this order.

In executing the rice grain breadmaking course, the user attaches the crushing blade 54 and the cover 70 with the kneading blade 72 to the bread container 50. Then, the user measures a predetermined amount of rice grains and water (for example, 220 g of rice grains and 210 g of water) and puts them in the bread container 50. Here, rice grains and water are mixed, but instead of mere water, for example, a liquid having a taste component such as broth, fruit juice, a liquid containing alcohol, or the like may be used. . The user puts the bread container 50 into which the rice grains and water have been put into the baking chamber 40, closes the lid 30, selects the rice grain breadmaking course by the operation unit 20, and presses the start key. Thereby, the bread-making course for rice grains which manufactures bread from rice grains is started.

The water absorption step before pulverization is a step aimed at making the rice grains easily pulverized to the core in the subsequent pulverization step by including water (one form of liquid) in the rice grains. At the start of the pre-grinding water absorption process, the control device 81 drives the solenoid 19b to bring the tip of the temperature sensor 19a into contact with the bread container 50. Thereby, the control apparatus 81 detects the temperature of the bread container 50 via the temperature sensor 19a. Note that the timing for detecting the temperature of the bread container 50 may be, for example, the timing immediately after the start key is pressed or after a while.

And the control apparatus 81 shows the temperature of the detected bread container 50, and the time of the pre-grinding water absorption process previously matched with container temperature (refer FIG. 10; Embodiment of the 3rd table of this invention). Then, the time of the water absorption step before pulverization is determined. This table is stored in the ROM of the control device 81, for example. The water absorption speed of rice grains varies depending on the temperature of the water. If the water temperature is high, the water absorption speed increases, and if the water temperature is low, the water absorption speed decreases. Therefore, as in the present embodiment, when the temperature of the bread container 50 (indicating the temperature reflecting the water temperature) is high, the time of the water absorption step before crushing is shortened, and when the temperature of the bread container 50 is low By lengthening the time of the water absorption step before pulverization, variation in the water absorption degree of the rice grains is suppressed.

Note that the table in FIG. 10 is obtained by experiments in advance so that a good bread can be obtained, but is merely an example and can be changed as appropriate. For example, in FIG. 10, the time for the water absorption step before pulverization is changed every 5 ° C., but this temperature interval may be increased or decreased. Moreover, the upper limit and the lower limit of the temperature may be determined as appropriate.

In the present embodiment, the time for the water absorption step before crushing is determined based on the temperature of the bread container 50, but the present invention is not limited to this. That is, for example, the temperature of the bread raw material contained in the bread container 50 may be measured, and the time for the water absorption step before pulverization may be determined based on this temperature. In addition, since the water used depending on the season tends to be cold or warm, the time of the water absorption step before pulverization is determined based on, for example, the outside air temperature or the temperature of the baking chamber 40 (the temperature around the bread container 50). It is good also as a structure to be made. However, in this case, the water temperature in the bread container 50 is not appropriately reflected, and the water absorption degree of the rice grain may vary. For this reason, it is preferable that the time of the water absorption process before crushing is determined based on the temperature of the bread container 50 and the temperature of the bread raw material in the bread container 50.

Further, in the water absorption step before pulverization, the pulverization blade 54 may be rotated at the initial stage, and thereafter, the pulverization blade 54 may be intermittently rotated. If it does in this way, the surface of a rice grain can be damaged, and the liquid absorption efficiency of a rice grain will be improved.

When the time of the water absorption process before pulverization determined as described above has elapsed (the water absorption process before pulverization ends), a pulverization process of pulverizing rice grains is executed according to a command from the control device 81. In this pulverization step, the pulverization blade 54 is rotated at high speed in a mixture of rice grains and water. Specifically, the control device 81 controls the pulverization motor 64 to rotate the blade rotation shaft 52 in the reverse direction, and starts the rotation of the pulverization blade 54 in the mixture of rice grains and water. At this time, the cover 70 also starts rotating following the rotation of the blade rotation shaft 52, but the rotation of the cover 70 is immediately prevented by the following operation.

The rotation direction of the cover 70 accompanying the rotation of the blade rotation shaft 52 for rotating the pulverization blade 54 is clockwise in FIG. 5, and the kneading blade 72 has been in the folded posture (the posture shown in FIG. 5). In this case, the resistance is changed by the resistance received from the mixture of rice grains and water and the posture is changed to the posture shown in FIG. When the kneading blade 72 is in the open position, as shown in FIG. 7, the clutch 76 connects the blade rotation shaft 52 and the cover 70 so that the second engagement body 76b deviates from the rotation track of the first engagement body 76a. Separate. At the same time, the kneading blade 72 in the open position abuts against the inner wall of the bread container 50 as shown in FIG.

The pulverization of the rice grains in the pulverization step is performed in a state where water is soaked in the rice grains by the water absorption step before pulverization, so that the rice grains can be easily pulverized to the core. The rotation of the grinding blade 54 is intermittent. In this intermittent rotation, for example, a cycle of rotating for 1 minute and stopping for 3 minutes is executed five times. In the last cycle, the stop for 3 minutes is not performed. Although the rotation of the pulverizing blade 54 may be continuous rotation, intermittent rotation is preferable because the rice grains can be uniformly crushed by convection by intermittent rotation.

In the automatic bread maker 1, the crushing process is completed in a predetermined time (17 minutes in this embodiment). However, the grain size of the pulverized powder may vary depending on the hardness of the rice grains and the environmental conditions. For this reason, the end of the pulverization process may be determined using the magnitude of the load (torque) during pulverization as an index.

Further, during the crushing process, since the vibration of the bread container 50 is large, it is preferable that the temperature sensor 19a of the second temperature detection unit 19 is in a position where it does not contact the bread container 50. Thereby, damage to temperature sensor 19a and bread container 50 can be prevented.

As shown in FIG. 9, in the pulverization step, the temperature of the bread container 50 (the temperature of the pulverized powder in the bread container 50) increases due to friction during the pulverization. The temperature of the bread container 50 is about 40 to 45 ° C., for example. In such a state, when yeast is thrown in and bread dough is produced, the yeast does not work and a good bread cannot be produced. For this reason, the automatic bread maker 1 is provided with a water absorption step after pulverization in which the pulverized rice grains are left in a state immersed in water after the pulverization step.

This water absorption step after pulverization is a cooling period for lowering the temperature of the pulverized powder of rice grains, and at the same time, is a step of increasing the amount of fine particles by further absorbing water into the pulverized powder. Thus, by increasing the fine particles, it becomes possible to bake fine bread. The water absorption step after pulverization may be configured to be performed only for a predetermined time. In such a configuration, for example, due to the influence of environmental temperature, the bread container 50 (bread at the start of the next kneading step) is performed. In some cases, the temperature of the raw material) varies and a good bread cannot be obtained.

Therefore, as one countermeasure, the first temperature detection unit 18 (detects the outside air temperature) or the second temperature detection unit 19 (the tip of the temperature sensor 19a is not brought into contact with the bread container 50. That is, bread The ambient temperature is detected at the end of the pulverization process (may be before the start of the pulverization process) by using the temperature around the container 50 (the temperature in the baking chamber 40), and pulverization is performed based on this environmental temperature. You may make it determine the time of a post-water absorption process. Thereby, the dispersion | variation in the temperature of the bread container 50 in the stage which the water absorption process after a grinding | pulverization was completed can be suppressed.

Specifically, for example, a table (in accordance with the present invention) is examined in advance by examining the relationship between the environmental temperature and the time during which the temperature of the bread container 50 after the pulverization process becomes an optimum temperature (for example, about 28 ° C. to 30 ° C. Embodiment of the fourth table) is created, and this table is stored in the ROM of the control device 81. For example, as in the table of FIG. 10, the optimum water absorption time is examined and stored at intervals of 5 ° C. for a certain range of environmental temperature. Then, as described above, the ambient temperature is detected, the water absorption time is determined from the detected temperature and the table previously stored in the control device 81, and the water absorption process after pulverization is executed for the determined time. You can do that. In the case of the water absorption process after pulverization, it is necessary to lengthen the process time when the environmental temperature is high, and shorten the process time when the environmental temperature is low.

In the automatic bread maker 1 of the present embodiment, the water absorption step after pulverization is performed not by the above method but by another method as shown in FIG. This will be described below.

When the pulverization process is completed, the control device 81 detects the outside air temperature by the first temperature detector 18 (step S1). It is confirmed whether or not the detected outside air temperature is equal to or lower than a predetermined temperature set in advance (corresponding to the second predetermined temperature of the present invention) (step S2). The predetermined temperature is a preferable temperature when starting the kneading process, and is set to a temperature of 28 ° C. or higher and 30 ° C. or lower, for example.

When the outside air temperature is equal to or lower than the predetermined temperature (Yes in Step S2), the control device 81 detects the temperature of the bread container 50 by the second temperature detector 19 (Step S3). Here, temperature detection is performed with the tip of the temperature sensor 19 a of the second temperature detection unit 19 in contact with the bread container 50. And the control apparatus 81 confirms whether the temperature of the detected bread container 50 is below predetermined temperature (step S4).

When the detected temperature of the bread container 50 is equal to or lower than the predetermined temperature (Yes in step S4), the control device 81 sets a first time (for example, 30) set in advance after the water absorption process after crushing is started. It is confirmed whether or not (minute) has elapsed (step S5). The first time is provided so that the time for the water absorption step after pulverization does not become too short. That is, as described above, the water absorption step after pulverization also plays a role of increasing the amount of fine particles of the pulverized powder by further absorbing water into the pulverized powder obtained in the pulverization step. For this reason, since it is not preferable if the water absorption process after grinding becomes too short, the first time is set. However, if the first time is set too long, the pulverized powder will be cooled too much and cause a temperature variation at the start of the kneading process. Therefore, the first time is set so that such a situation does not occur. It is preferable to do this. Note that step S5 for confirming whether or not the first time has elapsed may be configured not to be provided.

When the first time has elapsed since the start of the water absorption process after pulverization (Yes in step S5), the control device 81 ends the water absorption process after pulverization. On the other hand, if the first time has not elapsed since the start of the water absorption process after pulverization (No in step S5), the control device 81 waits until the first time elapses, and performs the water absorption process after pulverization. finish.

When the detected temperature of the bread container 50 is higher than the predetermined temperature (No in step S4), the control device 81 performs a second time (first time) set in advance after the water absorption process after crushing is started. It is confirmed whether or not the time is longer than the time, for example, 60 minutes (step S6). And when the 2nd time has passed (it is Yes at Step S6), even if the temperature of bread container 50 has not reached predetermined temperature, the water absorption process after crushing is ended. On the other hand, when the second time has not elapsed (No in step S6), the process returns to step S3, and the operations after step S3 are performed.

Step S6 for confirming whether or not the second time has elapsed from the start of the water absorption step after pulverization is provided for the following reason. That is, it may be assumed that it takes a very long time for the temperature of the bread container 50 to drop to a predetermined temperature. In such a case, if the kneading process is not started indefinitely, the bread production time becomes extremely long, and the user may feel inconvenient. For this reason, the second time is set as the upper limit of the water absorption time so that the time of the water absorption step after crushing does not become too long. However, this step S6 may be omitted. In this case, it waits until the temperature of the bread container 50 reaches a predetermined temperature, and the water absorption process after pulverization is completed.

By the way, when the outside air temperature is higher than a predetermined temperature, it is impossible to lower the temperature of the bread container 50 to a predetermined temperature in the water absorption step after pulverization. For this reason, in this case, in principle, the water absorption step after pulverization is terminated when the temperature falls to the outside temperature. In detail, it processes as follows.

That is, when the outside air temperature is higher than the predetermined temperature in Step S2 (No in Step S2), the control device 81 detects the temperature of the bread container 50 by the second temperature detection unit 19 (Step S7). Then, the control device 81 confirms whether or not the detected temperature of the bread container 50 is equal to or lower than the outside air temperature (step S8).

If the detected temperature of the bread container 50 is equal to or lower than the outside air temperature (Yes in step S8), the control device 81 determines whether or not the first time has elapsed since the water absorption process after pulverization was started. Confirm (step S9). The first time is determined for the same purpose as in step S5. And like step 5, it is good also as a structure which does not provide step S9.

If the first time has elapsed since the start of the water absorption process after pulverization (Yes in step S9), the control device 81 ends the water absorption process after pulverization. On the other hand, if the first time has not elapsed since the start of the water absorption process after pulverization (No in step S9), the control device 81 waits until the first time elapses and performs the water absorption process after pulverization. finish.

If the detected temperature of the bread container 50 is higher than the outside air temperature (No in step S8), the controller 81 has a second time set in advance since the water absorption step after crushing has started. It is confirmed whether or not (step S10). And when the 2nd time has passed (it is Yes at Step S10), even if the temperature of bread container 50 has not reached outside temperature, the water absorption process after crushing is ended. On the other hand, when the second time has not elapsed (No in step S10), the process returns to step S7, and the operations after step S7 are performed.

Note that the purpose of providing step S10 is the same as the purpose of providing step S6. Step S10 may be configured not to be provided similarly to step S6. In this case, the process waits until the temperature of the bread container 50 reaches the outside air temperature, and the water absorption process after pulverization is completed.

In the present embodiment, the time of the water absorption process after pulverization is varied based on the temperature of the bread container 50, but the time of the water absorption process after pulverization is varied based on the bread raw material temperature in the bread container 50. It is good also as a structure to be.

Further, in this embodiment, the time required for the water absorption process after pulverization (end time of the water absorption process after pulverization) is determined while appropriately detecting the temperature of the bread container 50 during the water absorption process after pulverization. Instead, at the start of the water absorption step after pulverization, for example, the outside air temperature and the temperature of the bread container 50 are detected, and the temperature decrease rate of the bread container 50 predicted by the outside air temperature (need to be obtained by experiments in advance). Further, the time required for the water absorption step after crushing may be determined from the temperature of the bread container 50.

When the water absorption process after pulverization is completed, the kneading process is subsequently performed. At the start of the kneading process, seasonings such as gluten, salt, sugar, and shortening are each put in a predetermined amount (for example, gluten 50 g, sugar 16 g, salt 4 g, shortening 10 g) into the bread container 50. This insertion may be performed, for example, by the user's hand, or may be performed without bothering the user by providing an automatic insertion device.

Note that gluten is not essential as a bread ingredient. For this reason, you may judge whether to add to a bread raw material according to liking. Further, a thickening stabilizer (for example, guar gum) may be added instead of gluten.

When starting the kneading process of kneading the bread raw material in the bread container 50 containing the pulverized rice grains crushed in the crushing process into the dough, the control device 81 detects the outside air temperature by the first temperature detection unit 18. Then, the control device 81 performs the kneading process based on the detected outside air temperature and a table (see FIG. 12; an embodiment of the first table of the present invention) that indicates a predetermined kneading process time in association with the outside air temperature. Determine the time. This table is stored in the ROM of the control device 81, for example. The quality of the dough made by the kneading process is easily affected by the environmental temperature where the automatic bread maker 1 is placed. In order not to be affected by such environmental temperature, the outside air temperature is measured, and the time of the kneading process is determined based on the actually measured temperature information and a table prepared in advance.

It should be noted that the table in FIG. 12 is obtained by experiments in advance so that a good bread can be obtained, but is merely an example and can be changed as appropriate. For example, in FIG. 12, the time of the kneading process is changed every 5 ° C., but this temperature interval may be increased or decreased. Moreover, the upper limit and the lower limit of the temperature may be determined as appropriate.

In the present embodiment, the time for the kneading process is determined based on the outside air temperature. However, the present invention is not limited to this, and the kneading process is based on the temperature around the bread container 50 (for example, the temperature of the baking chamber 40). The time may be determined.

Also, at the start of the kneading process, the control device 81 controls the kneading motor 60 to rotate the blade rotating shaft 52 in the forward direction. When the cover 70 rotates in the forward direction (counterclockwise in FIG. 6) following the forward rotation of the blade rotation shaft 52, the kneading blade 72 is opened by receiving resistance from the bread ingredients in the bread container 50. From (see FIG. 6) to the folded posture (see FIG. 5). In response to this, as shown in FIG. 4, the clutch 76 connects the blade rotating shaft 52 and the cover 70 at an angle at which the second engagement body 76 b interferes with the rotation track of the first engagement body 76 a. As a result, the cover 70 and the kneading blade 72 rotate in the forward direction together with the blade rotation shaft 52. The kneading blade 72 is rotated at a low speed and a high torque.

Bread ingredients are kneaded by the rotation of the kneading blade 72 and kneaded into a dough that has a predetermined elasticity. When the kneading blade 72 swings the dough and knocks it against the inner wall of the bread container 50, an element of “kneading” is added to the kneading. Although the rotation of the kneading blade 72 in the kneading process may be continuous rotation from beginning to end, in the automatic bread maker 1, the initial stage of the kneading process is intermittent rotation, and the latter half is continuous rotation.

In the automatic bread maker 1, yeast (for example, dry yeast) is introduced when the initial intermittent rotation is completed. This yeast may be input by the user or may be automatically input. The reason why yeast is not added together with gluten or the like is to avoid direct contact between the yeast (dry yeast) and water as much as possible. However, in some cases, yeast and gluten may be added simultaneously.

In the automatic bread maker 1, in this kneading process, the control device 81 controls the sheathed heater 41 so that the temperature of the baking chamber 40 is adjusted to a predetermined temperature (for example, 32 ° C.). In this case, the tip of the temperature sensor 19 a of the second temperature detection unit 19 is in a position where it does not contact the bread container 50. For this reason, in the kneading process in which the vibration of the bread container 50 is large, the temperature sensor 19a and the bread container 50 are hardly damaged. In addition, when baking bread containing ingredients (such as raisins), ingredients may be introduced during the kneading process.

When the kneading process is completed, the fermentation process is subsequently executed according to a command from the control device 81. In this fermentation process, the control device 81 controls the sheathed heater 41 so that the temperature of the baking chamber 40 becomes a temperature suitable for fermentation (fermentation temperature). It has been found that there is a difference in the time to reach the fermentation temperature depending on the environmental temperature (outside air temperature) where the automatic bread maker 1 is placed. For this reason, if the time of the fermentation process is fixed at a predetermined time, there may be variations in the degree of fermentation of the bread dough.

For this purpose, in the automatic bread maker 1, the control device 81 causes the fermentation process to be executed according to the flowchart shown in FIG. First, when the kneading process is completed, the control device 81 starts detecting the temperature of the baking chamber 40 and controls the sheathed heater 41 so that the temperature of the baking chamber 40 is a predetermined fermentation temperature (for example, 38 ° C.). Temperature control is started so as to become (step S11). The temperature of the baking chamber 40 is detected in a state where the driving of the solenoid 19b of the second temperature detector 19 is stopped and the temperature sensor 19a is separated from the bread container 50.

Then, the control device 81 monitors the temperature of the baking chamber 40 until the temperature of the baking chamber 40 reaches a predetermined temperature (corresponding to the first predetermined temperature of the present invention) (step S12). The predetermined temperature here is, for example, 38 ° C. When the temperature of the baking chamber 40 reaches a predetermined temperature, the control device 81 starts time measurement (step S13). Then, the control device 81 confirms whether or not a predetermined time (for example, 50 minutes) has elapsed since the start of the measurement, and ends the fermentation process when the predetermined time has elapsed (step). S14). From the start of time measurement to the end of the fermentation process, the control device 81 controls the sheathed heater 41 so that the temperature of the baking chamber 40 is maintained at a predetermined temperature.

When the fermentation process is performed as described above, the fermentation time of bread dough at a predetermined temperature can be made constant regardless of the environment where the automatic bread maker 1 is placed. In addition, in the automatic bread maker 1 of this embodiment, although it is set as the structure by which the completion | finish judgment of a fermentation process is performed by detecting the temperature (temperature around the bread container 50) of the baking chamber 40, it is not restricted to this structure, The end of the fermentation process may be determined by detecting the temperature of the bread container 50 and the temperature of the bread material in the bread container 50 (more precisely, the bread dough temperature).

In addition, the fermentation process may be performed by a flow different from the flow shown above. For example, a table (an embodiment of the second table of the present invention) is prepared by examining the relationship between the outside air temperature and the optimum time of the fermentation process in advance by experiment, and the outside air temperature is detected at the start of the fermentation process ( The time of the fermentation process (for example, a time in the range of 50 minutes to 70 minutes) is determined from the detected outside air temperature and the table. And a fermentation process is performed only for this determined time. When the outside air temperature is high, the fermentation process becomes short, and when the outside air temperature is low, the fermentation process becomes long. It should be noted that the table used here may be stored in the ROM of the control device 81.

In some cases, degassing or dough rounding may be performed during the fermentation process.

When the fermentation process is completed, the firing process is subsequently performed according to a command from the control device 81. The control device 81 controls the sheathed heater 41 to raise the temperature of the baking chamber 40 to a temperature suitable for baking (for example, 125 ° C.), and for a predetermined time (50 in this embodiment) in the baking environment. Min) Bake bread. The end of the firing process is notified to the user by, for example, a display on a liquid crystal display panel (not shown) of the operation unit 20 or a notification sound. When detecting the completion of bread making, the user opens the lid 30 and takes out the bread container 50.

In this baking process, there may be a difference in the time to reach a temperature suitable for baking bread depending on the environmental temperature (outside air temperature) where the automatic bread maker 1 is placed. For this reason, it is good also as a structure by which the time of a baking process is fluctuate | varied also in this baking process based on external temperature.

As described above, according to the automatic bread maker 1 of the present embodiment, it is possible to bake bread from rice grains, which is very convenient. And when the bread making course for rice grain which bakes bread from rice grain is performed, it is an appropriate process about some processes contained in the bread making course for rice grain based on the temperature detected by

temperature detection parts

18 and 19. The time is varied. For this reason, the automatic bread maker 1 of the present embodiment can suppress variations in the quality of bread depending on the environment in which it is placed.

The automatic bread maker shown above is an example of the present invention, and the configuration of the automatic bread maker to which the present invention is applied is not limited to the embodiment described above.

For example, in the embodiment described above, bread is produced from rice grains. However, the bread is not limited to rice grains, and bread is produced using grains such as wheat, barley, straw, buckwheat, buckwheat, corn, and soybeans as raw materials. Even in this case, the present invention is applied.

In the embodiment described above, the process time is varied based on the temperature detected by the temperature detector in all of the water absorption process before pulverization, the water absorption process after pulverization, the kneading process, and the fermentation process. However, the present invention is not limited to this configuration, and the process time may be set to a predetermined time for any one of the above four processes (including a plurality of cases that are not all).

In addition, the manufacturing process executed in the above-described rice grain breadmaking course is an example, and may be another manufacturing process. For example, in the embodiment shown above, when producing bread from rice grains, the water absorption process is performed before and after the crushing process. However, the water absorption process may not be performed.

In addition, in the embodiment shown above, the automatic bread maker 1 is configured to include two blades of the crushing blade 54 and the kneading blade 72. However, the present invention is not limited to this, and the automatic bread maker may be configured to include only one blade for both crushing and kneading. Further, the bread making course executed by the automatic bread maker may be only the rice grain making course.

The present invention is suitable for an automatic bread maker for home use.

DESCRIPTION OF SYMBOLS 1 Automatic bread maker 10 Main body 18 1st temperature detection part 19 2nd temperature detection part 50 Bread container 81 Control apparatus (control part)

Claims

A container into which bread ingredients are charged;
A body for receiving the container;
A temperature detection unit capable of detecting at least one of an outside air temperature, a temperature of the container, a temperature around the container, and a temperature of bread ingredients in the container;
A control unit for executing a bread manufacturing process in a state where the container is received by the main body;
An automatic bread maker comprising:
The control unit is provided so as to be able to execute a bread making course for cereal grains that produces bread using the cereal grains put into the container,
Among the plurality of steps performed when the grain bread making course is executed, at least one step in which the process time is changed based on the temperature detected by the temperature detection unit is included, Automatic bread machine.
The plurality of steps include a pulverization step of pulverizing the grain grains put into the container, a kneading step of kneading the bread ingredients in the container containing the pulverized powder of the grain grains into bread dough, and fermenting the kneaded bread dough The automatic bread maker of Claim 1 including the fermentation process to make and the baking process to bake the fermented bread dough.
The said control part determines the time of the said kneading process based on the 1st table which predetermined | prescribed the time of the said kneading process previously matched with temperature, and the temperature detected by the said temperature detection part. 2. The automatic bread maker according to 2.
The said control part determines the time of the said fermentation process based on the 2nd table which predetermined | prescribed the time of the said fermentation process previously matched with temperature, and the temperature detected by the said temperature detection part. 2. The automatic bread maker according to 2.
The control unit starts temperature detection by the temperature detection unit at the start of the fermentation process, and ends the fermentation process when a predetermined time has elapsed since the detected temperature reached the first predetermined temperature. The automatic bread maker according to claim 2.
The automatic bread maker according to any one of claims 1 to 5, wherein the plurality of steps include a pre-pulverization liquid absorption step in which liquid is absorbed into the cereal grains in the container before the cereal grains are pulverized. .
The control unit sets the time of the liquid absorption step before pulverization based on a third table in which the time of the liquid absorption step before pulverization is set in advance in association with the temperature and the temperature detected by the temperature detection unit. The automatic bread maker according to claim 6, wherein:
The automatic manufacturing method according to any one of claims 1 to 5, wherein the plurality of steps include a liquid absorption step after pulverization in which the pulverized powder of cereal particles in the container absorbs liquid after the cereal particles are pulverized. Bread machine.
The automatic control unit according to claim 8, wherein the control unit terminates the post-pulverization liquid absorption step when the temperature detected by the temperature detection unit reaches a second predetermined temperature in the post-pulverization liquid absorption step. Baking machine.
When the temperature of the container or the temperature of the bread material in the container reaches the second predetermined temperature, the control unit ends the liquid absorption step after pulverization, and the outside air temperature is set to the second predetermined temperature. The temperature of the container or the temperature of the bread material in the container reaches the outside air temperature instead of the second predetermined temperature, the post-grinding liquid absorption step is terminated. Automatic bread maker described in 1.
The control unit further controls the time of the liquid absorption step after pulverization so that the time of the liquid absorption step after pulverization is equal to or longer than the first time and within the second time, and from the temperature detection unit Even if it is determined that the liquid absorption process after pulverization can be completed by information, if the first time is not reached, the liquid absorption process after pulverization is not terminated, and information from the temperature detection unit 11. The automatic bread maker according to claim 10, wherein even if it is determined that the liquid absorption step after pulverization cannot be completed, the liquid absorption step after pulverization is terminated when the second time is exceeded. .
The control unit sets the time for the post-pulverization liquid absorption step based on a fourth table that predetermines the time for the post-pulverization liquid absorption step in association with the temperature and the temperature detected by the temperature detection unit. The automatic bread maker according to claim 8, wherein: