JPS64847Y2 - - Google Patents

Description

[Detailed description of the invention] <Technical field of the invention> This invention relates to an ingredient container for an automatic bread maker that can automatically make bread at home. It is structured so that it can be created.

<Technical background of the invention> Generally, to make bread, water is added to flour, yeast, a small amount of butter, sugar, etc., and the mixture is kneaded for about 15 to 16 minutes to make bread dough. It is made by degassing, allowing secondary fermentation, then heating and baking the dough.

When fermenting bread dough, it is generally done to cover the bread dough with a wet cloth. This is said to be done to prevent the moisture in the dough from evaporating.

On the other hand, when attempting to provide an automatic bread maker that can automatically make bread, it is difficult to automatically cover bread dough with a wet cloth. If you don't cover the bread dough with a damp cloth, the moisture content of the dough will decrease and the taste of the bread will deteriorate.

In this respect, it has been difficult to make delicious bread using automatic bread makers, and the practical application of automatic bread makers has been delayed.

<Purpose of the invention> This invention enables the fermentation of bread dough to be performed under conditions equivalent to covering the container containing the dough with a wet cloth, and as a result, delicious bread can be automatically produced. The aim is to provide an automatic bread making machine that can.

<Example of the invention> The figure shows an example of the invention. In the figure, 1 indicates a material container in which materials 2 such as flour, yeast, butter, sugar, etc. are stored in advance. Although not shown, it is assumed that the material container 1 is housed in a case that covers the entire container together with other devices.

A kneader 3 is provided on the bottom of the material container 1.
In this example, the kneader 3 is constructed of a rotary blade 3a that rotates along the bottom surface of the material container 1 and a fixed rod 3b provided close to the top of the rotary blade 3a. By providing the fixed rod 3b close to the rotary blade 3a in this manner, the material 2 can be kneaded effectively even when the rotary blade 3a is rotated relatively slowly, for example, at about 100 to 200 revolutions per minute, thereby reducing noise. It is possible to configure a kneader that generates less generation. A heat-sensitive element 4 is built in near the tip of the fixed rod 3b to measure the temperature of the dough.

5 indicates a rotating shaft supporting the rotating blade 3a. A pulley 6 is attached to the lower end of the rotating shaft 5, and a belt 7 is connected to a motor (not particularly shown) to rotate the rotating blade 3a.

Reference numeral 8 indicates a support plate, and a pedestal 9 is mounted on the support plate 8. The pedestal 9 has a cylindrical portion 9a at its upper end, and a bayonet mechanism is constituted by this cylindrical portion 9a and a cylindrical body 1b attached to the lower end of the material container 1.
It supports the material container 1 in a detachable manner. 11 is a heater that heats the material container 1; A flange plate 12 protruding from the bottom surface of the material container 1 is provided on the upper part of the heater 11, and the structure is such that the heat of the heater 11 is effectively transferred to the material container 1 through the flange plate 12. 13 indicates a heat insulating material, and the flange plate 12
The structure is such that the heat transmitted to the cradle 9 does not escape to the pedestal 9 side.

In this invention, the lid 1a of the material container 1 is provided with an opening 14 having water retention properties. In this example, a recess 14a is formed in the center of the lid 1a, and a large number of pores 14b are formed within this recess 14a, and heat-resistant fibers 14c are adhered to the portion where the pores 14b are formed. In this example, a configuration is shown in which a splint 14d is attached to the lid 1a, and a fiber 14c is sandwiched between the splint 14d and the recess 14a of the lid 1a.

<Operation of the invention> With this structure, ingredients 2 such as flour, yeast, butter, sugar, etc. are added to the ingredient container 1 in advance, and at a set time, the ingredients are placed in a separate water tank (not particularly shown). Then, water is injected into the recess 14a formed in the lid 1a of the material container 1. The injected water falls into the material container 1 through the pores 14b, the fibers 14c, and the pores of the splicing plate 14d, and falls on the material 2.

At this time, the kneader 3 is activated and the rotary blades 3a begin to rotate and knead the material 2. It is said that ideal bread dough can be obtained by stopping the kneading operation when Ingredient 2 is kneaded and the temperature of the dough rises to about 27°C.

Here, primary fermentation is carried out, followed by secondary fermentation after degassing, but at this time, since the material container 1 is open through the fibers 14c, the fibers 14c
includes the water given during water injection. Therefore, the moisture contained in the fibers 14c creates an atmosphere equivalent to covering bread dough with a wet cloth, and the humidity in the material container 1 can be set to conditions suitable for fermentation of the bread dough.

After fermentation, the heater 11 is heated to start the bread baking process, but since the fibers 14c have excellent heat resistance, the fibers 14c are not burned.

<Effects of the invention> As described above, according to this invention, fibers 14c having water retention properties are interposed in the open part of the material container 1,
As a result, the opening 14 with water retention properties is provided,
When water is injected from the outside through this opening 14, the water can pass through and fall into the material container 1. At the same time, the fibers can be impregnated with water. When fermenting bread dough after kneading, it is possible to create an atmosphere equivalent to covering bread dough with a damp cloth, providing ideal fermentation conditions. As a result, it has become possible to create an automatic bread maker that can make delicious bread using an automatic machine.

[Brief explanation of the drawing]

The figure is a sectional view showing an embodiment of this invention. 1: Material container, 2: Material for bread, 3: Kneader, 4: Heat sensitive element, 5: Rotating shaft, 11: Heater,
14: Opening with water retention property.

Claims (1)

[Scope of Claim for Utility Model Registration] A: A material container for storing ingredients to be made into bread; B: A kneader provided on the bottom of the material container; A material container for an automatic bread maker, comprising: an upper lid that forms an opening covered with water-retaining fibers on the upper surface of the material container when the material container is closed;