JPH0346691Y2 - - Google Patents

Description

[Detailed Description of the Invention] "Industrial Application Field" The present invention relates to a bread maker equipped with a rotating spatula for kneading bread ingredients.

``Conventional technology'' Conventionally, after pouring bread ingredients and water into a material container, the kneading rotation was used to fully automate the processes such as mixing, primary fermentation, degassing, molding fermentation, and quenching. Fermentation and quenching are carried out together with the bread ingredients in the spatula, and the bread is baked with the rotating spatula biting inside.

After that, the baked bread is removed from the material container, but if the rotating spatula remains on the material container side, it will seriously damage the bottom of the bread and make it look unsightly, so the rotating spatula can be attached and removed from the rotating shaft. Remove the rotating spatula from the material container together with the baked bread, then remove the rotating spatula from the pan,
This is done to minimize damage to the bottom of the pan.

``Problems to be solved by the invention'' The above-mentioned conventional technology requires that when taking out the baked bread,
It is necessary to securely hold the rotating spatula inside the pan. This can be solved by increasing the amount of penetration of the rotary spatula into the interior of the bread, but the problem remains that the greater the amount of penetration, the greater the damage to the bottom of the bread when taking out the rotary spatula.

``Means for Solving Problems'' However, the present invention is a method for making bread by pouring bread ingredients and water into the container and fully automating the processes such as kneading, fermentation, and baking. In bread making machines in which the tip of a rotating shaft is inserted through and a rotary spatula is removably attached to the tip of the rotating shaft, the tip of the rotating shaft must have a length that extends to the vicinity of the inner circumferential side of the material container. Features.

``Function'' Therefore, according to the present invention, by making the rotating spatula as long as possible to increase the amount of biting into the baked bread, it is possible to increase the amount of biting into the baked bread, compared to increasing the height and width of the rotating spatula. This can reduce damage to the bottom of the bread when taking out the rotary spatula from the top of the bread, and also prevent the kneading action of the rotating spatula from deteriorating. The force necessary to hold the pan inside the pan can be properly obtained.

"Example" In the figure, 1 is the bread making machine body, 2 is the oven, and 3
1 is a material container, and a recess 13 is formed in the center of the bottom of the container 3, the size of which allows the fitting part 5 of the rotary spatula 4 to fit therein.
Reference numeral 6 denotes a rotating shaft which transmits the driving force of the motor 10 to the pulley 7 via the belt 8 through the pulley 9 and is installed on the axis of the pulley 7. A cutout 15 is provided at the tip of the rotating shaft 6, and a fitting part notch 14 in which the cutout 15 is inscribed is bored in the center of the fitting part 5 of the rotating spatula 4. As the rotating shaft 6 rotates, the rotating spatula 4 is rotated. 11 is a circuit section that controls the processes of kneading, fermentation, degassing, molding and fermentation, and baking. 12 indicates bread ingredients, and 12' indicates the state of the baked bread. 16 is a heater for baking in the oven 2.

A recess 13 is provided in the center of the bottom of the material container 3, and the outer periphery of the fitting portion 5 of the rotating spatula 4 with the rotating shaft 6 is fitted into the inner periphery of the recess 13 with a small gap. The spatula portion of the rotating spatula 4 moves circularly along the inner periphery of the material container 3 with a slight gap at the bottom of the material container 3. When kneading the bread material 12 in such a configuration, kneading is performed in the same manner as in a conventional kneading machine. In this manner, the rotary spatula 4 is placed in the bread material 12 in a stationary state during the steps of primary fermentation, degassing, and molding fermentation upon completion of kneading. Next, baking begins from this state, and when the bread 12' is taken out from the material container 3 after baking, the rotating spatula 4 is removed from the rotating shaft 6 along with the bread 12', and the spatula part of the rotating spatula 4 is placed inside the bread 12'. At this time, since the fitting part 5 of the rotating spatula 4 protrudes from the bottom of the pan 12', the rotating spatula 4 can be removed by grasping the fitting part 5, and the rotating spatula 4 can be removed. 4 is bread 1
2', when the bread 12' is placed on a tray or the like, the fitting part 5 of the rotating spatula 4 will protrude, so the bread 12' will tilt in a floating state, and the presence or absence of the rotating spatula 4 will be checked. can be easily confirmed.

"Effect of the invention" As is clear from the above embodiments, the present invention involves pouring the bread ingredients 12 and water into the ingredient container 3, mixing and kneading.
Bread 1 with fully automated processes such as fermentation and quenching
In a bread making machine, the tip of a rotating shaft 6 is inserted through the center bottom of the material container 3 for making 2', and a rotating spatula 4 is detachably attached to the tip of the rotating shaft 6.
The tip of the rotating shaft 6 has a length that extends close to the inner circumferential side of the material container 3, and by making the rotating spatula 4 as long as possible to increase the amount of biting into the baked bread 12', the rotating spatula 4, when removing the rotary spatula 4 from the baked bread 12', damage to the bottom of the pan 12' can be reduced, and the kneading action of the rotary spatula 4 can be reduced. When taking out the baked bread 12' from the material container 3, make sure to use the rotating spatula 4 to
This has the remarkable effect of being able to properly obtain the force necessary to hold the holder inside the holder 2'.

[Brief explanation of drawings]

Fig. 1 is an overall cross-sectional view showing an embodiment of the present invention, Fig. 2 is an exploded view showing the fitted state of the rotating shaft and the fitting part of the rotating spatula, and A of Fig. 3 is a conventional rotating spatula. B is a diagram showing the state of baked bread with the rotary spatula of the present invention in it. 3... Material container, 4... Rotating spatula, 5... Fitting part, 6... Rotating shaft, 12... Bread material, 12'...
...Freshly baked bread.

Claims (1)

[Scope of utility model registration request] Bread ingredients 12 and water are poured into the material container 3, and the processes of mixing, fermentation, quenching, etc. are fully automated to make bread 12'.The tip of the rotating shaft 6 is inserted through the center bottom of the material container 3. , in a bread making machine in which a rotating spatula 4 is detachably attached to the tip of its rotating shaft 6,
The bread making machine is characterized in that the rotary shaft 6 has a length such that the tip thereof extends to a point close to the inner circumferential side of the material container 3.