JPS6358571B2 - - 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, stretching rod, and oven are generally used, but it is extremely difficult to control temperature and time, so it is necessary to automate this to some extent. The conventional technology for baking bread is the bread making machine (1973-
6649) and a fully automatic bread maker (Japanese Patent Laid-open No. 56-3028) that automatically bakes bread by setting a timer as shown in Figure 5. In the former case, a drive mechanism is installed in an oven equipped with a heater, a kneading container is placed in the oven, and after kneading and fermenting the ingredients, the kneading container is used, degassed, shaped, and then heated again. It is placed in an oven for shaping, fermentation, and baking. The latter configuration is the fifth
As shown in the figure, a frame 2 is provided inside a main body case 1, and a motor 3 is mounted on the frame 2.
A heating tank 6 equipped with a heater 4 and a heat insulating material 5 on the outer periphery is fixed, and a kneading blade 7 is installed inside this heating tank 6.
A bread mold 8 having a bread mold 8 is provided, and the kneading blades 7 are driven at a reduced speed by a belt 14 and a pulley 15. Further, a top plate 9 and a lid 11 having steam holes 10 are fitted into the heating tank 6 to close the upper ends of the heating tank 6 and the bread mold 8. 12 is a timer, temperature control, and voltage control circuit. 13 is a temperature sensor, and this temperature sensor 13 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 a timer is set, operation starts at a predetermined time, each process is automated by the timer and temperature control, and the bread is baked at a predetermined time.

Problems to be Solved by the Invention In such a conventional configuration, the former
In the case of No. 6649), kneading and fermentation are performed automatically by setting a timer, but after fermentation is complete, the dough must be taken out of the oven, degassed and shaped manually, and then put back into the oven to undergo shaping, fermentation, and baking. 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. In addition, in the case of the latter (Japanese Patent Publication No. 56-3028), the bread is baked automatically by adding the ingredients and setting the timer, but even though it is fully automated, there are still many steps required for kneading, fermentation, degassing, and baking. Because both are done in the same container, there are large marks left by the kneading blades on the bottom of the baked bread, and since kneading and degassing are done by rotating the same blade, the dough may be damaged during degassing, resulting in poor quality. I had a problem with the bread not baking. On the other hand, it is possible to lower the height of the kneading blades in order to avoid leaving blade marks on the bread and damaging the dough due to degassing, but this will cause the problem of insufficient kneading. arise.

The present invention solves these problems,
The purpose is to automatically bake delicious bread that looks good.

Means for Solving the Problems In order to solve this problem, the present invention provides a baking chamber having a heater, a bread baking mold that can be detachably attached to the baking chamber, and a bread baking mold provided at the inner bottom of the bread baking mold. It is equipped with a kneading blade driven by a motor that can rotate in reverse, and a control device for controlling each step of bread making, and the kneading blade is supported by a shaft such that it can freely rise and fall depending on the direction of rotation.

Operation With this configuration, when the motor rotates forward and the kneading blade rotates forward during kneading, the kneading blade rotates and rises due to the rotational force and the resistance force of the dough, and the dough is kneaded between the container and the kneading blade. Furthermore, when fermentation is complete and degassing is to be performed, the motor is rotated in the opposite direction so that the kneading blades fall down and degassing is performed with a weak resistance, so that the dough is not damaged. Furthermore, since the bread can be baked with the kneading blades down, almost no blade marks remain on the baked bread.

Embodiments Hereinafter, embodiments of the present invention will be described based on the drawings (FIGS. 1 to 4).

In FIG. 1 showing the first embodiment, 21 is a main body, 22 is a chassis provided within the main body 21, and a motor 23 that can rotate in forward and reverse directions is fixed to the chassis 22. A small pulley 24 is fixed to the shaft of the motor 23, and power is transmitted to a large pulley 26 via a belt 25. Furthermore, a firing chamber 30 is fixed to the chassis 22, and a heater chassis 28 having a lower heater 27 is fixed to the bottom surface thereof, and a heat insulating material 29 is provided around the outer periphery. This firing chamber 30
There is a bread baking mold 32 in which a kneading blade 31 is detachably provided on the inner bottom, and a blade shaft 34 and an upper connector 35 are pivotally supported on a bread mold stand 33 fixed to the bottom of the bread baking mold 32. Also, kneaded feathers 31
can be raised and lowered depending on the direction of rotation, and as shown in FIG. 2, there is a boss part 31a inserted into the blade shaft 34, and a wing part rotatably supported on the boss part 31a by a blade shaft part 31b. 31c. The rotation range of the wing portion 31c is determined by bringing one end 31d of the wing portion 31c into contact with the boss portion 31a. Further, the bread baking mold 32 is removably fitted into a bread mold holder 38 which is fixed to the chassis 22 provided at the bottom of the baking chamber 30 and pivotally supports the large pulley 26, pulley shaft 36, and lower co-connector 37. ing. Further, an elastically supported temperature sensing portion 39 protrudes from the side surface inside the firing chamber 30.
It is pressed against the side surface of the bread baking mold 32. Furthermore, the upper surface of the firing chamber 30 has a lid 40 that can be opened and closed.
The inner lid 41 provided on the lower surface of the 0 can be used for sealing. An upper heater 42 is provided in contact with the upper surface at the center of the inner lid 41.
2 is fixed to the lower surface of the lid body 40. Lid body 40
A water tank 43 is detachably provided in the
Open and close the water injection valve 44 of this water tank 43 to
A water injection solenoid 46 for causing water to drip from a water injection port 45 provided at 0 is installed. 4
7 is a switch panel for inputting settings such as baking time. Reference numeral 48 indicates the motor 23, based on the input information from the switch panel 47 and the temperature detection section 39
This is a control device for controlling the lower heater 27, the upper heater 42, and the water injection solenoid 46 to control each step of bread making.

Next, the operation of the present invention will be explained. In FIG. 2, the kneading blade 31 has a wing portion 31c that can rotate by a predetermined angle from a substantially horizontal state around a wing shaft portion 31b, and one end 31 of the wing portion 31c is attached to a boss portion 31a.
d hits and regulates the rotation angle.

First, when bread is to be baked at a certain predetermined time, ingredients such as flour are placed in the bread baking mold 32, set in the baking chamber 30, and the lid 40 is closed.
A predetermined amount of water is poured into the water tank 43, and the lid body 40 is attached. Then, when the power is turned on and the baking time is input from the switch panel 47, the baking starts automatically at the predetermined time.

When started, the kneading blades 31 are rotated by the rotation of the motor 23, and at the same time, the water injection solenoid 46 is operated, and water is dripped into the baking mold 32 from the water injection port 45 and mixed with ingredients such as flour. Before the kneading blades 31 start rotating, the wing portion 31c
Even if the position of kneading blade 3 is horizontal,
The wing section 31c stands up as shown in FIG. 3A due to the forward rotation of step 1 and the resistance force of the dough (even in the flour state), stops at a predetermined angle, and rotates with the wing section 31c standing up. This action provides a large resistance to the dough, resulting in a large kneading effect. Also, the training is finished,
During the fermentation process, the motor 23 does not rotate, and in the degassing process after the fermentation process, the motor 23 is reversed. Then, the kneading blade 31 rotates in the opposite direction, as shown in Fig. 3B.
As shown in the figure, the wing portions 31c of the kneading blades 31 fall horizontally due to the resistance force of the bread dough, making it possible to vent gas without applying much resistance to the dough and without damaging the dough. Baking is carried out through the above steps, and when the bread is baked, almost no blade marks remain because the wing portions 31c have fallen down. Further, the step of reversing the motor 23 is not limited to the degassing step, and the kneading blades can also be tilted by reversing the motor 23 for a short period of time just before stopping the last step driven by the motor 23.

Further, as another embodiment of the kneading blade 31, the wing portion 3
In order to make it easier for the blade 1c to stand up by forward rotation, a bent portion 31 is provided at the tip of the wing portion 31c as shown in FIG.
e may be provided.

Effects of the Invention As described above, according to the present invention, since the kneading blades can be freely raised and lowered depending on the direction of rotation, the kneading blades stand up during kneading by rotating in the forward and reverse directions of the motor and knead with a large resistance force, and when degassing, the kneading blades It is possible to lower the resistance force and release gas without damaging the bread dough, and it is possible to bake good bread. If bread is baked with the kneading blades in the lying position as in the example, there will be hardly any traces of the blades left on the bottom of the bread, and the bread will have a good appearance.

[Brief explanation of the drawing]

1 to 3 show a first embodiment of the present invention,
Fig. 1 is a longitudinal cross-sectional view of a fully automatic bread making machine, Fig. 2 is a perspective view showing the kneading blade, Fig. 3 A and B are explanatory diagrams of the operation of the blade portion of the kneading blade, and Fig. 4 is a diagram showing the method according to the invention. FIG. 5 is a longitudinal sectional view of a conventional fully automatic bread maker. 21... Main body, 22... Chassis, 2
3...Motor, 27...Lower heater, 30...Baking chamber, 31...Kneading blade, 31a...Boss part, 31
b... wing shaft section, 31c... wing section, 31d... one end, 32... bread baking mold, 39... temperature sensing section,
40...Lid body, 41...Inner cover, 42...Upper heater, 43...Water tank, 45...Water inlet, 47...
...Switch panel, 48...control device.

Claims (1)

[Scope of Claims] 1. A baking chamber having a heater, a bread baking mold that can be detachably attached to the baking chamber, and a kneading blade driven by a motor that can be rotated in forward and reverse directions provided at the inner bottom of the bread baking mold. A fully automatic bread making machine comprising: a control device for controlling each step of bread making; 2. The fully automatic bread making machine according to claim 1, in which the kneading blades are brought into a collapsed state during the final drive of the motor or during degassing. 3. The fully automatic bread making machine according to claim 1, wherein a bending portion for rising is provided at the tip of the wing portion constituting the kneading blade.