JPH0357767B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a fully automatic bread maker that can produce freshly baked bread at a desired time simply by adding predetermined ingredients.

Conventional technology When baking bread at home, equipment such as a kneading machine, fermentation machine, push rod, and oven are generally used, but it is extremely difficult to control the temperature and time, making it possible to bake delicious freshly baked bread regardless of the time of the year. It required considerable skill to make bread. In order to solve these problems, we developed a bread making machine (Japanese Unexamined Patent Application Publication No. 1983-1989
No. 3028) is being considered.

The configuration of this conventional machine is shown in FIGS. 3 and 4. In the figure, 1 is a main body case, and 2 is a frame provided inside the main body case 1. A motor 3, a heater 4, and a heating tank 6 equipped with a heat insulating material 5 on the outer periphery are fixed to the frame 2. 6 contains kneaded feathers 7
A bread mold 8 having a shape is attached. Furthermore, the heating tank 6 has a lid 11 having steam holes 10 on the top plate 9.
are fitted to cover the heating tank 6 and the bread mold 8.

12 is a control circuit having a timer, temperature adjustment, and voltage adjustment functions. Further, the temperature sensor 13 is fixed to the outer surface of the heating tank 6.

In the conventional configuration with this kind of configuration, when ingredients are put into the bread mold 8 and a timer is set, operation starts at a predetermined time, each process is automatically performed by the timer and temperature control, and the bread is baked at a predetermined time. It is something to be baked. Further, when the baking is completed, the temperature of the heating tank 6 is lowered to enter a heat-retaining state.

Problems to be Solved by the Invention In such a conventional configuration, the entire heating tank 6 is heated during heat retention after baking, so that whenever the bread is taken out, the bread is still warm. Even if the temperature of the bread mold 8 falls below 100℃ during this warming,
There is no problem as there is no condensation on the top and sides of the bread.

However, the kneading blades 7 and the bread mold stand 13 have a large heat capacity, and the bread mold stand 14, which is in thermal contact with the bread mold stand 13, is cooled by the outside air, so that the bread mold stand 13 loses heat. Furthermore, the bread mold stand 13 is a space containing the blade shaft 15 and is in a nearly sealed space with the bread mold holder 14, and has a structure to remove heat from the bottom of the bread mold 8. For this reason, the bottom of the bread mold 8 is cooled down to a lower temperature than the bread 16, and
There was a problem in that the saturated steam inside the pan 16 condensed and the bottom of the pan 16 became wet.

Moreover, if the heating of the heater 4 is increased to prevent the temperature drop at the bottom of the bread mold 8, the temperature of the entire bread mold 8 will rise and the bread 16 will become dry.
The problem was that the bread had a hard outer crust, and if kept warm for a long time, the inner layer of the bread would become dry.

Means for Solving the Problem In order to solve this problem, the present invention provides a bread mold stand with an opening that communicates the baking indoor space with the space inside the bread mold stand.

Effect With this configuration, the bread mold base that is in thermal contact with the bread mold holder which is cooled by outside air when keeping warm after baking attempts to be cooled, but the hot air inside the baking chamber heated by the heater is heated by the bread mold base. The opening provided in the opening prevents the liquid from flowing inside the bread mold stand and cooling the bread mold stand. In addition, the hot air flowing in through the opening prevents the temperature drop of the kneading blades and blade shafts, which have a high thermal specific gravity, and evens out the temperature distribution in the baking pan, allowing the saturated steam inside the bread to flow outside without causing condensation. It is something to put out. As a result, you can eat warm, non-stick bread at any time while keeping it warm.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 and 2. In FIG. 1, 17 is a main body, 18 is a chassis provided within the main body 17, and a motor 19 is fixed to this chassis 18. A small pulley 20 is fixed to the shaft of the motor 19, and power is transmitted to a large pulley 22 via a belt 21. Furthermore, a heater chassis 24 provided with a lower heater 23 is fixed to the chassis 18, and a baking chamber 24 equipped with a heat insulating material 25 on the outer periphery.
It is fixed at 6. Inside the baking chamber 26, there is a bread baking mold 28 having a removable kneading blade 27 at the bottom.
is pivoted.

Further, the bread baking mold 28 is arranged at the bottom of the baking chamber 26 and fixed to the chassis 18, and the large pulley 28
2. It is removably fitted to a pan-shaped holder 34 that pivotally supports the pulley shaft 32 and the lower connector 33.

The bread mold stand 29 is provided with a fixed recess 35 that fits into the convex part of the bread mold holder 34 to prevent the bread baking mold 28 from rotating, and a communication opening 36 that communicates with the space within the baking chamber 26. ing.

Further, an elastically supported temperature sensing portion 37 protrudes from the side surface of the baking chamber 26 and comes into contact with the side surface of the bread baking mold 28 . The upper surface of the firing chamber 26 can be sealed by a lid 38 that can be opened and closed and an inner lid 39 provided on the lower surface of the lid 38. An upper heater 40 is provided in contact with the upper surface near the center of the inner lid 39 and is fixed to the lower surface of the lid body 38.

Furthermore, inside the lid body 38, a water injection valve 42 of a water tank 41 detachably installed in the lid body 38 is opened and closed.
There is a water injection solenoid 44 for causing water to drip from a water injection port 43 provided in the lid body 38. Also,
Steam escapes during and after firing through a steam vent hole 45 provided in the inner lid 39.

46 is a switch panel for inputting settings such as baking time. 47 controls the motor 1 based on the input information from the switch panel 46 and the temperature detection section 37.
9. A control device for determining and outputting control conditions for the lower heater 23, upper heater 40, and water injection solenoid 44.

Next, the operation of this embodiment will be explained based on FIGS. 1 and 2. First, when you want to eat freshly baked bread 48 at a certain predetermined time, ingredients such as flour are put into the bread baking mold 28 and placed in the baking chamber 2.
6, close the lid 38, and close the water tank 4.
1 is filled with a predetermined amount of water and attached to the lid 38. Then, when the power is turned on and the baking time is input from the switch panel 46, the baking starts automatically at a predetermined time.

First, the kneading blades 27 are rotated by the rotation of the motor 19.
At the same time as the solenoid rotates, the water injection solenoid 44 operates, and water drips from the water injection port 43 into the baking mold 28 and is mixed with ingredients such as flour. From now on, the bread is sequentially fermented, degassed, shaped and fermented, and baked, and the control device 47 detects the temperature using the time and temperature detection section 37, controls the heaters 23 and 40, and automatically makes bread according to the process.

During baking, the hot air in the baking chamber 26 heated by the lower heater 23 and the upper heater 40 is transferred to the bread mold table 2.
The bottom of the bread mold 28 is also heated through the communication opening 36 of 9, and the feather shaft 30 and the kneading blades 27, which have a large specific gravity, are also sufficiently heated, thereby reducing the temperature distribution of the bread mold 28 and producing bread 48 with less uneven baking. Bake.

In addition, even during heat retention after baking, the bread mold stand 29, which is in thermal contact with the bread mold holder 34 that is cooled by the outside air, is likely to lose heat, but the lower heater 23 and upper heater, which are controlled to the heat retention setting temperature, The hot air in the baking chamber 26 heated by the bread mold table 2
9 flows into the interior of the bread mold stand 29 and heats it, thereby preventing the bread mold stand 29 from cooling.

In addition, the blade shaft 30 and kneading blade 2 with large thermal specific gravity are also used.
7 is also prevented by the hot air flowing in from the communication opening 36, preventing the saturated steam in the bread 48 from condensing on the bottom of the bread baking mold 28, and the steam is released from the steam vent hole 45 to drain the bread. Since it eliminates the stickiness of bread, you can take out the warm bread and eat it at any time while it is being kept warm.

Effects of the Invention As described above, according to the present invention, by providing the bread mold stand with an opening that communicates the baking indoor space and the bread mold stand internal space, the heat specific gravity of the kneading blades etc. is large during baking. To provide bread with less uneven baking by sufficiently heating the bottom of a certain bread baking pan.

Additionally, while keeping the bread warm, it prevents condensation on the bottom of the baking pan, so you can enjoy warm, non-stick bread whenever you take it out.

[Brief explanation of drawings]

Fig. 1 is a vertical sectional view of a fully automatic bread maker according to an embodiment of the present invention, Fig. 2 is an enlarged perspective view of the main parts of the same fully automatic bread maker, and Fig. 3 is a diagram of a conventional fully automatic bread maker. Vertical sectional view, FIG. 4 is an enlarged perspective view of main parts of a conventional fully automatic bread making machine, 17... Main body, 18... Chassis, 19
... Motor, 23 ... Lower heater, 26 ... Baking chamber, 27 ... Kneading blade, 28 ... Bread baking mold, 2
9...Bread mold stand, 30...Blade shaft, 31...Upper connector, 34...Bread mold holder, 35...Fixing recess, 36...Communication opening, 37...Temperature detection part,
38...Lid body, 39...Inner lid, 40...Upper heater, 41...Water tank, 45...Steam vent hole, 4
7...Control device.

Claims (1)

[Claims] 1. A baking device having a heater in the baking chamber, a bread baking mold with a bread mold stand fixed to the bottom that can be detachably attached to the baking chamber, and a kneading blade provided at the bottom of the bread baking mold and driven by a motor. 1. A fully automatic bread making machine comprising: a kneading device comprising: and a kneading device comprising: an opening in the bread mold stand that communicates the baking chamber interior space with the bread mold stand interior space.