JPS625314A - automatic bread machine - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a fully automatic bread maker capable of producing freshly baked bread at a desired time simply by adding predetermined ingredients.

Conventional technology When baking bread at home, we generally use equipment such as kneaders, machines, fermenters, stretching rods, and open ovens. Producing delicious, freshly baked bread required considerable skill.

In order to solve this problem, we developed the Bread Making EI (Special Publication No. 59-6649), which has the mixing function, fermentation function, and open function in a single product, and the timer setting as shown in Figure 3. A fully automatic bread maker (Japanese Patent Application Laid-open No. 56-3028) that automatically bakes bread has been proposed. In the former case, a drive mechanism is installed in an open house with a heater, a kneading container is placed inside the open house, and after kneading and fermenting the ingredients, the kneading vessel is taken out, degassed and shaped, and then put back into the open house. It is then put into the container, fermented, shaped, and fired. The latter configuration has one booth (1) as shown in Figure 3.
A frame (2) is provided inside the frame (2).
2) includes a motor (3), a heater (4) and a heat insulator (5).
) on the outer periphery and a special heating tank (6) is fixed, and inside this heating tank (6) is a bread mold (8) with kneading blades (7).
is installed, and the kneading blade (7) is driven at a reduced speed by a pulley (to). Furthermore, a top plate (9) and a lid αD having a steam hole αG are fitted to the heating tank (6i) to close the upper ends of the heating tank (6) and bread mold (8). , is a circuit for temperature adjustment and one pressure adjustment. (to) is a temperature sensor, and this temperature sensor (to) is fixed to the outer surface of the heating tank (6).

With the above configuration, when ingredients are put into the bread mold (8) and the timer is set, operation starts at a predetermined time.9 Each process is automated by the timer and temperature control, and the bread is baked at the predetermined time. be.

Problems to be Solved by the Invention In such a conventional configuration, the former (Japanese Patent Publication No. 59-664
In the case of No. 9), kneading and fermentation are performed automatically by setting a timer, but after one fermentation is completed, the dough must be taken out of the open, degassed and shaped manually, and then put back into the open to undergo shaping, fermentation, and baking. 1. For example, if you want to eat freshly baked bread in the morning, you have to wake up early in the morning to prepare and work. Also, the latter (Unexamined Japanese Patent Publication No. 56-3
In the case of No. 028), the dough is baked automatically by adding the ingredients and setting the timer, but the internal temperature of the bread mold is controlled to a predetermined temperature by controlling the heater, and during kneading and degassing. Since the rotation speed of the machine is changed by motor control, with this configuration, even if the outside temperature changes depending on the season, or the material temperature or water temperature changes, the temperature and rotation speed are always the same. For example, when the temperature is high in the summer, the dough may be over-kneaded or over-fermented, and when the temperature is low in the winter, the dough may be under-kneaded or under-fermented.As the ambient conditions change, the finished product of the bread will vary, and the bread will always be good. There was a problem with it not being baked.

The present invention solves these problems and aims to automatically bake good and delicious bread at all times.

Means for Solving the Problem In order to solve this problem, the present invention provides a baking device, a bread baking mold that can be detachably attached to the baking chamber of the baking device, and a kneading mold on the inner bottom of the baking mold. A kneading device equipped with blades, a water supply device for supplying water into the bread baking mold, a steam venting device provided above the baking chamber, a temperature detection device for the bread baking mold, and a baking time input device. The system is designed to include a control device that changes the control conditions of each of the devices based on input information from an input device.

Effect With this configuration, even if the ambient temperature changes, the material or water temperature changes, the dough temperature is detected through the bread baking mold, and the temperature condition and the input baking time information are used to detect the dough temperature.
The control conditions for each device in each subsequent process can be set to conditions that allow optimal bread making. This eliminates the influence of the season and the temperature of the ingredients, ensuring that the bread is always freshly baked.

Example Below 1 An example of the present invention is shown in the drawings (Fig. 1, Fig. 2).
The explanation will be based on Figure).

In Fig. 1, Ql) is the main body, (A) is the t chassis installed in the main body a]), and this chassis (
A) has a fixed motor. A small pulley (product) is fixed to the shaft VC of the motor (product), and power is transmitted to the large pulley (e) via a belt @. Furthermore, a firing chamber (7) is fixed to the chassis @, which has a heater chassis (to) equipped with a lower heater (total) fixed to the bottom and a heat insulating material on the outer periphery. A bread baking mold (2) with removable kneading blades 6) on the bottom;
The blade shaft ■ and the upper connector (to) are pivotally supported on the bread mold stand (to) fixed to the bottom of the bread baking mold (2).

Furthermore, the bread baking mold (to) is fixed to the chassis (e) provided at the bottom of the baking chamber (7), and the bread mold cost that pivots the large pulley (7), the pulley shaft (to the pulley shaft), and the lower connector (b) is stand (
7) and is removably fitted. Further, an elastically supported temperature sensing portion protrudes from the side surface of the inside of the baking chamber, and is in pressure contact with the side surface of the bread baking mold. Furthermore, the upper surface of the firing chamber (7) has a lid (6) that can be opened and closed freely.
It can be sealed tightly with the inner lid provided on the bottom surface of the container. (Touching the top surface at the center of the inner lid 4 and connecting it to the upper heater)
is provided, and the upper heater (on the heater) is fixed to the lower surface of the lid (on the lid). A removable water tank is provided on the lid body), and this water tank is a water injection valve that opens and closes the water injection valve ■ to allow water to drip from the water injection port provided on the lid body ■. (g) A steam venting hole (07) for opening and closing a steam venting hole (not shown) provided in the inner M0 bruise is installed.

(Foundation) is a switch panel for input settings such as baking time. - is based on the input information of the switch spring/L' (Incorporated) and the input information of the temperature detection part 2. This is a control device for determining and outputting the control conditions for the water injection renoids (g) and steam venting renoids 17).

Next, the operation of the present invention will be explained with reference to FIG. Second
The figure shows the fully automatic production bar of the present invention? It shows the control status of bread dough temperature and time in each process in the machine. Example A shows the situation when the ambient temperature is high in the summer, and Example B shows the situation when the ambient temperature is low in the winter. Further, TAI to TA5 indicate the dough temperature in each step of Example A, and LAI to LA5 indicate the required time in each step of Example A, and the same applies to Example B.

First, when you want to eat freshly baked bread at a certain predetermined time, put ingredients such as flour into a bread baking mold (2), set it in the baking chamber (7), and close the lid (7). Fill the water tank with the specified amount of water and attach it to the lid. Then, when you turn on the power and manually set the baking time using the Twitch Spring Lv (foundation), the baking will start automatically at the predetermined time.

First, the kneading blade 6υ is rotated by the rotation of the motor (2), and at the same time, the water inlet (2) is operated, and water is dripped into the baking mold (2) from the water inlet (2) and kneaded with ingredients such as flour. At this time, as shown in Example 1A, it was summer and the ambient temperature and the temperatures of the materials and water were high. In this case, the dough temperature TAI at the beginning of kneading is high, and conversely, in winter, the dough temperature TRI is low. When detecting this temperature, the temperature at any point during the kneading process is detected by the temperature detection part (to) installed so as to be in pressure contact with the side wall of the bread baking mold (to), and this input information is used to determine the baking time. Based on the input information, the control device (6
) is the subsequent kneading time (LAI, LBI) and fermentation temperature (
LAI~LA5%TA2A/TA5, LBI~LB5 such as Ta2, TB2), fermentation time (LA2, LB2), etc.
．． Conditions for TB2 to TBS are set, and each device (heater, motor, etc.) is controlled to meet the conditions. For example, if the TAI is high in summer, if the temperature is too long, the temperature of the bread dough will become too high and the dough will lose its elasticity.9. Bread that doesn't rise well is baked. For this reason, the kneading time LAI should be made shorter than LBI, which has a lower dough temperature.
．． To change the LBI and bake good bread,
are doing. At the same time, 1 fermentation time LA2. Even in LB2, when the summer temperature is high, the activity of the yeast is high, and if the time is long, there will be overfermentation, and the bread will be baked with poor rise just like kneading. On the other hand, when the temperature is low, such as in winter, fermentation progresses slowly, so it is necessary to lengthen the fermentation time.

Similarly, by setting the time and temperature of shaping fermentation, baking, etc. to optimal values by detecting the dough temperature during kneading, good bread can always be baked.

When baking is completed in each process set in this way, the steam release solenoid 17) is operated to release steam, and the temperature is lowered to a constant temperature (Ta2.TBS) at which the baked bread can be taken out and eaten immediately. Time (LA5.
LB5') Keep warm. The baking time is controlled by the control device so that it is set during this warming process. This is because if you take out the bread when it is finished baking, the baking chamber (7) and bread baking mold (2) will still be at high temperatures, which may cause a risk of burns, or the baked bread may be too hot to eat. In some cases, the inside of the bread is too soft and difficult to cut, so the baking time is determined by keeping the bread at an appropriate temperature so that it is delicious and poses no danger.

Also, if kept warm, the bread would dry out and become too hard, so it is kept warm for a certain period of time.

Effects of the Invention As described above, according to the present invention, by simply setting the ingredients and inputting the baking time, delicious bread can be eaten at the optimum temperature automatically at the set time, especially when baking bread during the IP process. Detects the temperature of the mold as the dough temperature,
Based on that input information and the input information on the baking time, the dough temperature and time in the subsequent steps can be changed, allowing optimal control for bread making no matter what the surrounding environment, and automatically producing delicious and good bread every time. The effect is that the food is baked perfectly and is delicious to eat.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal sectional view of a fully automatic bread maker according to an embodiment of the present invention, and Fig. 2 is a control state diagram showing dough temperature and operating time in each step of the fully automatic bread maker according to an embodiment of the present invention. ,
FIG. 3 is a longitudinal sectional view of a conventional fully automatic bread maker. Nari...main body, wire...chassis, (a)...
・Motor, gradient... lower heater, ■... baking chamber, C1
1)...Kneaded feathers, CI...Bread baking mold, ■...
・Temperature detection part, ■...lid body, (b)...inner lid)
...Upper heater, Lord...Water tank, ■...Water inlet,
17)...Steam venting renoid, -...switch panel, -...control device

Claims (1)

[Claims] 1. A baking device, a bread baking mold that can be detachably attached to the baking chamber of the baking device, a kneading device equipped with kneading blades at the inner bottom of the bread baking mold, and a kneading device that supplies water to the bread baking mold. It is equipped with a water supply device, a steam venting device installed above the baking chamber, a bread baking mold temperature detection device, and a baking time input device, and the control conditions of each of the devices are variable based on input information from the temperature detection device and the input device. A fully automatic bread making machine consisting of a control device and a control device. 2. The fully automatic bread making machine according to claim 1, further comprising a control device that controls to set the time and dough temperature of each subsequent step by detecting the dough temperature in the kneading step. 3. Claim 1, which is provided with a control device that controls the time setting of each subsequent step by detecting the dough temperature in the kneading step so that at least the baking time is set during a constant-time warming step. Or the fully automatic bread making machine described in paragraph 2.