JP2559586B2 - Automatic bread machine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to an automatic bread maker for household use.

(Prior art) This type of conventional automatic bread maker does not have a room temperature sensor, and is a removable baking container that is detachably installed in the heating chamber, and is removable from the baking container and the shaft at the bottom. The baking container that also serves as a baking mold, the blade that is detachably attached to the shaft (upper) that protrudes through the inner bottom of the baking container, and the outer bottom of the baking container that detects the temperature of the bread dough stored in the baking container. It has a press-contacting dough temperature sensor.

(Problems to be solved by the invention) According to the above configuration, the dough temperature sensor is used to keep the temperature of the bread dough, which is easily affected by temperature, at 30 ° C at all times.
It detects the fabric temperature and controls the lower heater, fan heater, fan motor, main motor, etc. by microcomputer control, but since it is only the fabric temperature sensor, it cannot handle small changes in room temperature. Or 10 ℃ to 25
When the temperature changes to ℃, turning on and off of the heater and motor is constant, so when the temperature exceeds 30 ℃, the heater is turned off for the first time and only the fan motor is operated to cool. There are shoots, and the dough temperature rises above 30 ℃, but this causes excessive fermentation and there is a problem that delicious bread cannot be obtained.

(Means for Solving Problems) The present invention has been made to eliminate the above-mentioned drawbacks,
A room temperature sensor is installed near the main body case where the heat is minimal, and the room temperature sensor detects subtle changes in the room.
Along with the dough temperature sensor, the heater and motor are finely controlled to enable time operation.

(Operation) With the above-described configuration, in the case of the timer set, first, the room temperature is detected by the room temperature sensor, the start time is determined, and the operation is started. Next, the dough temperature sensor detects the temperature of the bottom of the batter container, and when the bottom temperature is 15 ° C or less, the preheating process is started and the lower heater is turned on. 16 ° C
When the temperature rises above, the kneading starts and the fan motor and fan heater are energized at the same time. The hot air circulates and heats the dough to raise the dough temperature to 30 ° C. At this time, since the dough temperature is easily influenced by the room temperature, the room temperature sensor is constantly detected to detect the room temperature. For example, when the room temperature changes from 10 ° C to 25 ° C, if the room temperature sensor is set in advance, for example, Move to the sequence of 26 ℃ to 32 ℃ and keep the dough temperature at 30 ℃ by holding down the bending time for a short time. Similarly, when the temperature is 30 ° C or higher, only the dough is generated, and the dough temperature rises to 35 ° C.
Since the temperature rises to the extent, the heater is not turned on and only the fan motor is turned to send cold air to cool the dough, but in this case the dough temperature does not drop to 30 ° C just by removing the heat of vaporization. It is further shortened to prevent over-fermentation, and the finished bread is controlled to be almost constant. In the fermentation process as well, similar to the kneading process, the room temperature is detected and quickly handled to control the dough temperature at 30 ° C or shorten the fermentation time. In this way, even if the room temperature changes, it is possible to quickly deal with it and control the dough temperature to be kept at 30 ° C at all times, or to keep the dough time and the fermentation time short, and to make good bread with a constant finish. You can

Embodiment An embodiment of the present invention will be described below with reference to the drawings.

The constitution of the embodiment is as shown in FIGS. 1, 2 and 3.

In the figure, 1 is a main body case, 2 is an outer lid provided on the front side upper portion of the main body case 1, and 3 is an inner lid provided on the front side upper portion of a middle case 5 in the main body case 1, which will be described later. A transparent glass window 4 is sandwiched between the outer lid 2 and the inner lid 3 and fixed. Reference numeral 5 denotes a middle case mounted in the main body case 1, and the middle case 5 and the inner lid 3 constitute a heating chamber 48. Reference numeral 6 denotes a burr container, which is detachably mounted on a container stand 7 fixed at the center of the inside of the middle case 5, and a hole portion 32 is formed on the side wall of the batter container 6 so as to curl outward. . Reference numeral 8 denotes a entangled rod which is detachably mounted by penetrating through the hole 32 of the twist container 6 and has a protrusion 40 near the brim portion 8a formed on the rod-shaped end face. Reference numeral 9 denotes a shaft (upper), which is rotatably mounted on the container base 7, penetrates the bottom of the container 6, and projects into the container 6. Reference numeral 10 denotes a blade that is detachably fitted to the upper end of the shaft (upper) 9. Reference numeral 11 denotes a coupling (upper) fixed to the lower end of the shaft (upper) 9 and a pedestal provided at the bottom of the inner case 5.
A shaft (bottom) 27 rotatably mounted on a shaft 26 is detachably fitted and coupled to a coupling (bottom) 12 fixed to the upper end of the shaft. Reference numeral 13 denotes a lower heater, which is a sheath heater of about 200π, is fixed between the bottom of the batter container 6 and the bottom of the middle case 5, and has a diameter slightly larger than the diameter of the bottom of the batter container 6. A dough temperature sensor 14 is biased by a spring (not shown) from the bottom of the middle case 5 and is pressed against the outer bottom of the batter container 6. 15 is a fan heater provided outside the side wall 30 on the back surface of the middle case 5, 3
This is a 00W sheathed heater bent and formed. 1
6 is a fan casing and 17 is a fan. The fan casing 16 has the fan heater 15 and the fan 17 arranged inside and is attached to the outside of the side wall 30 on the back surface of the middle case 5. A fan heater 15 is arranged in the vicinity of the discharge port 16a formed in the side wall 30 on the rear side and the air passage defined by the fan casing 16 and the side wall 30 on the rear side of the middle case 5, and suction formed on the side wall 30 on the rear side. Fan 17 corresponding to mouth 16b
Are arranged. Reference numeral 18 denotes a fan motor, which is attached and fixed to the back surface of the fan casing 16, and the fan 17 is fixed to the shaft end of the fan motor 18. Reference numeral 19 is a heat shield plate interposed between the fan casing 16 and the fan motor 18. Reference numeral 20 is a rear cover placed on the upper portion of the rear surface of the main body case 1. 21 is the main motor,
It is provided on the chassis 22 that forms the bottom of the main body case 1, and the rotational force of the main motor 21 is passed vertically from the pulley (small) 23 through the belt 24 and the pulley (large) 25 to penetrate the chassis 22. It is transmitted to the shaft (bottom) 27 arranged at and is transmitted to the blade 10. 28 is an operation panel on which switches and the like (not shown) are provided. 29 is a handle integrally provided on the outer lid 2. Reference numeral 31 is a straightening vane that is inclined obliquely upward to the discharge port 16a and is provided in plural. Reference numeral 33 is a bracket fixed to the outside of the hole 32 on the side wall of the batter container 6. Reference numeral 34 is a through hole provided in the bracket 33, which is provided concentrically with the hole 32 in the side wall of the bending container 6. Reference numeral 35 is an O-ring recess provided on the side wall side of the bending container 6 formed on the bracket 33 formed concentrically with the through hole 34. Reference numeral 36 is an O-ring inserted in the O-ring recess 35. The inner diameter of the O-ring 36 is the same as or slightly smaller than the outer diameter of the entanglement rod 8. The outer diameter of the O-ring recess 35 is the same as or slightly smaller than the outer diameter of the O-ring 36. Again O
The depth of the ring recess 35 is O-ring 36 when it is attached to the container.
The width is the same as or slightly larger. The outer peripheral cylindrical portion 37 of the bracket 33 has an outer peripheral groove concentric with the through hole 34.
38 is provided. Reference numeral 39 denotes a key groove, which is the outer peripheral cylindrical portion.
It is provided so as to reach the outer peripheral groove 38 from the end face portion of 37. The groove 39 has a peep hole 49 formed at the intersection of the outer peripheral groove 38 and the outer peripheral cylindrical portion 37 and the through hole 34. Reference numeral 41 denotes a ring spring which engages with the outer peripheral groove 38, drops a part of the ring spring 41 into the hole, and locks the projection 40 of the binding rod 8 which has passed through the peep hole 49. Reference numeral 42 denotes a room temperature sensor provided in a portion such as the lower portion of the operation panel 28 where the temperature change is smallest. 43 is a cradle
It is a recess formed in 26. Reference numeral 44 is a leaf spring which is inserted and fixed in the recess 43. Reference numeral 45 is a tip end portion of the leaf spring 44, and 46 is a hole bored in the side wall near the bottom portion of the container base 7. The tip end of the leaf spring 44 passes through a hole portion 47 formed by the hole 46 and the concave portion 43 opposed to the hole 46. The portion 45 engages with the hole 46 to fix the batter container 6 to the pedestal 26. With the above configuration, it is possible to control the heater and the motor in relation to the room temperature.

Next, the operation of this embodiment having the above configuration will be described.

First, the pick-up 29 is lifted, the outer lid 2 is opened, the blade 10 is fitted to the upper end of the shaft (upper) 9 in the bending container 6 taken out of the main body case 1, and the tip of the entanglement rod 8 is further bracketed. 3 through-hole 34, O-ring 36, hole 32 in side wall of batter container 6
Through and insert from the tip of the entanglement rod 8,
When the protrusion 40 is pushed into alignment with the groove 39, the ring spring 41 partially dropped into the peephole 49 is pushed further widened and the ring spring 41 returns to its original state. The spring 41 catches on the protrusion and cannot be pulled out. Therefore, the end of the entanglement rod 8 is surely attached in a state where the tip of the entanglement rod 8 projects into the bending container 6. Next, the ingredients (flour, yeast, salt, sugar, skim milk, butter, water, etc.) necessary for making bread are put into a batter container, inserted into the middle case 5, and the container stand 7 attached to the bottom of the batter container 6 is placed. When fitted and fixed to the pedestal 26, the pedestal 26
Since the tip end portions 45 of the leaf springs 44 inserted and fixed in the plurality of concave portions 43 are caught in the holes 46 of the container base 7 through the hole portions 47, the bed container 6 is securely fixed to the receiving base 26. At this time, the coupling (upper) 11 and the coupling (lower) 12 are connected.

Next, when the outer lid 2 is closed and the operation panel 28 is turned on, the operation starts according to the process shown in FIG.
The dough temperature sensor 14 pressed against the bottom indirectly detects the dough temperature. If the detected temperature at this time is a low temperature of 15 ° C or less, the lower heater 13 is controlled by a microcomputer (not shown).
Goes in. When the detected temperature exceeds 15 ℃, the main motor
21 is operated, the power of the main motor 21 is transmitted to the shaft (lower) 27 via the pulley (small) 23, the belt 24, and the pulley (large) 25, and further the coupling (lower) 12 and the coupling (upper). ) 11, shaft (upper) 9, blade 10, and blade 10 rotates. Due to the rotation of the blades 10, the material contained in the batter container 6 is agitated, and the bread dough gradually rises between the blades 10 and the entanglement bar 8. During this time, the lower heater 13, the fan heater 15 is energized, the fan motor 18 and the main motor 21 are adjusted so that the temperature of the dough when rising is 30 ° C.
The operation of is controlled by the microcomputer. At this time, the room temperature sensor 42 detects the room temperature and controls the bending time. When the room temperature is low, the bending time is lengthened, and when the room temperature is high, the bending time is shortened. As shown in FIG. This is done to keep the dough temperature at 30 ° C at all times. Also, when the room temperature is 25 ° C or higher, only the temperature rise due to the twist will occur.
Since the dough temperature exceeds 30 ° C, the heater is not turned on, only the fan motor 18 is operated, and the fan 17 blows away the heat of vaporization to cool it and keep it at 30 ° C. However, when the room temperature is 30 ° C or higher, the temperature rise due to the beating is large even if it is cooled, and the temperature becomes 30 ° C or more, so the beating time is shortened and the over-fermentation of the dough is prevented. To do.

In the next primary fermentation step, the lower heater 13 is turned on and off by microcomputer control in order to keep the dough temperature at 30 ° C. In order to prevent the dough from drying during this fermentation process, the fan motor 18,
The fan heater 15 cannot be turned on. At this time, the room temperature sensor 42 detects the room temperature as in the case of the bending step, so that the fermentation time is controlled to be short when the temperature is 30 ° C. or higher.

In the case of the next degassing step, the main motor 21 is operated for a few seconds and the blades 10 rotate, so the dough that has been swollen by the gas generated by the yeast is hit like the twisting step, so the gas is crushed and escapes. .

Furthermore, in the case of the next finish fermentation, it is controlled by the microcomputer as in the case of the primary fermentation.

The final fermentation swells above the upper surface of the batter container 6, and then proceeds to the baking process.

In the baking process, first, the lower heater 13 is put for about 15 minutes in order to compensate for the insufficient baking of the bread in the batter container 6 and to further inflate it (extend the core). Next, the fan motor 18 and fan heater 15 are also turned on and main baking is performed for 30 minutes. When the dough sensor detects 180 ° C, the head of the bread is burnt to a brown color with a constant brown color, and the whole is evenly baked. is there. At this time, since the fan heater 15 is attached and fixed to the discharge port 16a portion in the air passage formed by sandwiching the fan casing 16 with the side wall 30 on the back surface of the middle case 5, heat is not released to the surroundings. Small and efficient, hot air or hot air can be sent into the middle case 5, heat can be effectively applied to the dough and bread in the batter container 6, and the temperature inside the middle case 5 can be increased quickly. The hot air or hot air that can be brought to the temperature and has given heat to the bread is sucked in from the fan 17
Since it is sucked from 16b, it has little thermal effect on the fan motor 18, and it is possible to circulate hot air or hot air efficiently. Here, since the discharge port 16a is provided with a plurality of straightening plates 31 directed obliquely upward, hot air is discharged from the discharge port 16a, so that it hits the upper inner lid 3 and is reflected, so that the whole bread head is reflected. Since it is sprayed onto the entire surface, it is baked uniformly. Further, since the baking method is a hot air circulation method, the temperature of the entire heating chamber 48 can be made uniform, so that the part inside the batter container 6 can be baked cleanly and in a short time.

When the bread is baked, the fan motor 18 is immediately operated, the fan 17 is rotated to cool the fan for 6 minutes, and the baking is notified. Since the bread is cooled to about 40 ° C by cooling, open the outer lid 2 after that,
Take out the entire baffle container 6, remove the entanglement rod 8,
Invert the batter container 6 and remove the bread from the batter container 6. At this time, since the bread and the batter container 6 are sufficiently cooled, it is not necessary to take them out with a dishcloth or mittens, and since the bread is cooled to the temperature at the time of eating, it can be eaten immediately. Is. Further, since the blade 10 is buried in the bottom of the bread, taking out the blade 10 will make a loaf of bread and can be eaten immediately. At this time, since the blade 10 is also cold, it can be taken out with bare hands. In this way, by using the room temperature sensor provided in addition to the dough temperature sensor, it is possible to quickly respond to minute changes in room temperature, adjust the kneading time, dough temperature, and control overfermentation. You can get good bread with a constant finish.

(Effects of the Invention) According to the present invention as described above, the room temperature sensor is provided at the lower part of the operation panel of the main body case where the temperature changes the least, so that the room temperature is detected and the room temperature is changed (for example, the temperature of (Changes etc.) occur, control the dough temperature constantly at 30 ° C, or keep the dough time and fermentation time short, and keep the fermentation too high due to the temperature rise, and keep the result constant. There is an effect that can obtain a good bread.

[Brief description of drawings]

FIG. 1 is a front sectional view of an automatic bread maker showing an embodiment of the present invention, FIG. 2 is a sectional view of an essential part of the entanglement bar, and FIG. 3 is a block diagram of the same bread making process. [Fig. 3] is a relational diagram of the same temperature zone and the correlation control time for each process. 1 …… Main body case, 6 …… Bee container, 10 …… Blade, 14 …… Fabric temperature sensor, 28 …… Operation panel, 42 …… Room temperature sensor, 4
8 …… Heating room.

Claims (1)

(57) [Claims] Claims: 1. A baking vessel also serving as a baking container (6) removably mounted in a heating chamber (48), and a blade (10) removably mounted on a shaft at the bottom of the baking container (6), A dough temperature sensor (14) for detecting the temperature of the dough inside the batter container (6), and a room temperature sensor (14) at the bottom of the operation panel (28) attached to the case body (1) 42) An automatic bread machine characterized by being provided.