JPH0420337B2 - - Google Patents

Description

Detailed Description of the Invention "Industrial Application Field" The present invention involves putting flour, water, baking powder, etc. into a bread baking case, kneading the flour, etc. in the bread baking case, and carrying out primary fermentation and secondary fermentation. The present invention relates to a heating control device for a bread maker that is used to bake bread after baking.

"Prior Art" Conventionally, bread makers have been developed that continuously perform kneading, fermentation, and baking of bread ingredients by controlling time and temperature.

"Problems to be Solved by the Invention" In the prior art, when the minimum temperature is maintained by a reserved operation such as a timer, the internal temperature of the oven may become excessive and the yeast may die, and the oven is in a high temperature state. There was a problem that the yeast could be killed by putting it in the container, and safety and handling operability could not be easily improved.

"Means for Solving the Problems" However, the present invention provides an apparatus that includes a baking case for introducing bread ingredients, kneading, fermenting, and baking, and in which the baking case is installed inside the oven. is provided with a means for detecting whether or not the set temperature is lower than the yeast killing temperature, and means for not starting the bread making operation when the means responds to the set temperature before the bread making operation is started; The bread making operation is characterized in that means is provided for stopping the bread making operation when the detection means responds to the set temperature after the bread making operation has started.

Further, in the apparatus, which includes a baking case for introducing bread ingredients, kneading, fermenting, and baking, and in which the baking case is installed inside the oven, it is detected that the inside of the oven is at a set temperature below the yeast killing temperature. means for issuing an alarm when the means responds to the set temperature before the start of the bread making operation, and means for issuing an alarm when the detecting means responds to the set temperature after the start of the bread making operation. It is characterized by the fact that it has been provided.

``Effect'' Therefore, the temperature can be properly monitored after the bread making reservation operation and after the bread making, and safety and handling operability can be easily improved compared to conventional methods. It is something that can be easily improved.

"Example" Hereinafter, an example of the present invention will be described in detail based on the drawings. Fig. 1 is a control circuit diagram of the main parts, Fig. 2 is a front view of the whole, and Fig. 3 is a cross-sectional side view. An operation panel 3 for selecting the upstream side is provided at the center of the front of the oven body 2, and handles 4 for carrying are provided on the left and right sides of the oven body 2, respectively, and a dome-shaped lid 5 made of transparent glass is provided. It is installed on the upper part of the baking oven main body 2 so as to be openable and closable, and the rear side of the lid 5 is connected and supported via the forehead frame 6 to the fulcrum bracket 7 of the baking oven body 2, and the lid 5 is attached to the forehead frame 6 on the front side. A grip 8 is integrally formed. Also, a cylindrical outer case 9 and a bottom case 10 that is fitted and fixed to the lower end side of the outer case 9.
and an inner case 11 in the form of a cylindrical container with an open top surface that is disposed inside the upper half of the outer case 9 and forms an oven chamber.
11 constitutes a baking oven main body 2 which is an oven, and a display/switch mounting board 12 and an arithmetic circuit board 13 are disposed inside the front surface of an outer case 9.

In addition, the bottom part of the inner case 11 is mounted and fixed on the upper surface of the base 14 which is erected and fixed to the bottom case 10.
A bread baking case in the form of a cylindrical container with an opening at the top, in which an annular heat radiation type main heater 15, which is an electric heating member, is fixedly installed on the inner periphery, and bread materials such as flour, water, and baking powder are introduced for kneading, fermentation, and baking. 16, and the bottom of the case 16 is removably supported on the bottom of the inner case 11 by locking tongues 17 and 18 that are engaged and disengaged as the baking case 16 rotates. A blade 19 is provided at the bottom of the baking case 16, and a protrusion 20 that prevents the clay-like bread material (dough) from rotating with the blade 19 is fixed to the inner side surface of the baking case 16.

Further, a bearing plate 21 is clamped and fixed between the inner case 11 and the base 14 via a locking tongue piece 18, and the blade 19 is removably fitted onto the upper end of a rotating shaft 22 which is rotatably supported by the bearing plate 21. At the same time, the stirring main motor 24 is attached to the base 14 via the bracket 23, and the rotation shaft 22 is attached via the timing pulleys 25, 26 and the timing belt 27.
and a motor 24, and a fabric sensor 28 such as a thermistor serving as temperature detection means is provided at the upper end of the rotating shaft 22.

Furthermore, an outside air intake air passage 29 is formed in the bottom case 10, and a ventilation fan 31 driven by a circle-shaped fan motor 30 is disposed inside the air passage 29, and a heating fan heater is provided on the exhaust side of the fan 31. 32, a ventilation duct 33 is fixedly installed on the outer surface of the inner case 11, and the lower end side of the duct 33 is communicated with the exhaust side of the air passage 29, and the ventilation from the fan 31 is connected to the firing case 16.
The guide duct 34 for feeding the air into the inside is connected to the blower duct 3.
3. It is connected to the upper end so that it can swing freely.

Further, an oven sensor 35 such as a thermistor as a temperature detection means is fixedly installed on the inner surface of the inner case 11, and a thermostat 3 as a temperature detection means is fixedly installed on the inner surface of the inner case 11.
6 is fixed to the outer surface of the inner case 11, and the sensors 28, 35 and thermostat 36 are configured to detect temperature at multiple stages during bread making operation.

Furthermore, as shown in FIG. 1, there is a menu switch 37 for selecting the type of bread (white bread, French bread, etc.), a reservation switch 38 for setting the bread baking time, a cancel switch 39 for resetting the initial settings, and a cancel switch 39 for setting the reservation time. Switches 40 and 41 for changing hours and minutes, switch 4 for setting the clock
2, and a start switch 43 for starting bread making. Then, each of the switches 37 to 37 is connected to a pan adjustment circuit 44 composed of a microcomputer.
43 is connected to the circuit 44, and a seven-segment display 45 for displaying time and warning errors is connected to the circuit 44.
4, and is provided with the thermostat 36, which is a means for detecting whether or not the inside of the baking oven body 2 constituting the oven is at a yeast killing temperature (approximately 60°C) or higher. Before the bread making operation, an alarm such as an error display is issued and the bread making operation is stopped based on the excessive temperature output from the thermostat 36, while after the bread making operation is completed, based on the excessive temperature output from the thermostat 36, the bread making operation is stopped. When continuously making bread, the baking case 16 is configured to display alarms such as error displays, and to put the bread ingredients and baking powder (yeast) into the baking case 16 after it has cooled down to prevent the yeast from dying due to high temperatures. .

Also, a relay 4 connected to the pan adjustment circuit 44
This power is applied to the main motor 24 via the normally open relay switch 47 of No. 6, and a current sensor 48 detects the application of power to the heater 15 by the current flowing through the main heater 15. main heater 15
Triack 4 is a control means for preventing the operation of
9, and a relay 50 which is a control means for turning off the heater 15 when the heating operation signal from the bread adjustment circuit 44 is off and current is flowing through the main heater 15. the normally open relay switch 51 and the trial switch 4
This power is applied to the main heater 15 via the main heater 9.

Further, a fan motor 30 and a fan heater 32 are provided in parallel via a normally open relay switch 53 of a relay 52, and the fan motor 30 and fan heater 32 are arranged to prevent the fan heater 32 from operating at times other than when the blowing fan 31 is operating. At the same time, the fuse 54 and triax 55 are connected to the fan heater 3.
A current sensor is connected in series to 2 and is a means for detecting when the power supply to the fan heater 32 is inappropriate due to disconnection of the fuse 54 when the fan heater 32 is operated via the relay switch 53 and the triax 55. 56, and when no current flows through the fan heater 32 even if the fan heater 32 is operated, the bread making operation is stopped at the same time as an abnormality alarm (error display) is issued by the output of the sensor 56.

Further, the power supply voltage (+
The bread preparation circuit 44 is equipped with a voltage monitoring circuit 57 that detects when the voltage (+5V) drops due to a power outage, etc., and detects the voltage (+4.7V) to prepare for low current consumption operation.
The H level output from the monitoring circuit 57 is applied to the monitor circuit 57. And an output terminal (P1) that produces an L level output at the end of the interrupt (NMI) control of the adjustment circuit 44.
is connected to the standby terminal (STBY) of the adjustment circuit 57, and preparation for low current consumption operation (standby mode) is performed after interrupt (NMI) processing is completed. Even if the change occurs, the configuration is configured to prevent the system from entering standby mode before interrupt (NMI) processing is completed.

In addition, a monitoring timer 58 is provided, which is a control circuit that starts low current consumption operation only when preparations for low current consumption operation are completed and the voltage drop continues, and a monitoring timer 58 is provided, which controls the voltage (+4. 5V)
Below, the L level output from the monitoring circuit 57 is applied to the monitoring timer 58. Then, the output of the timer 58 is connected to the reset terminal (RESET) of the bread preparation circuit 44 via the delay circuit 59 and the backup capacitor 60, and the timer 58 allows the preparation circuit 44 to return to normal in response to a temporary voltage drop. This is to continue the bread making operation, for example, an interrupt (NMI) due to a temporary voltage drop (+4.6V)
Only processing is performed, and there is also a temporary voltage drop (+
4.4V), only interrupts (NMI) and standby mode processing are performed, eliminating the problem of stopping the CPU operation of the adjustment circuit 44, and allowing normal recovery even after standby mode processing, eliminating noise and temporary It is possible to prevent the bread making operation from being stopped due to a voltage drop, and it is also possible to eliminate the problem that the timing of preparing for low current consumption operation changes depending on the load current. ) is operated in a low current consumption operation, and when the power is turned on again, the bread making operation is performed from the state before the power outage.

This example is constructed as described above, and bread ingredients such as flour, baking powder, seasonings, butter, and water are introduced in the state shown in Figure 3. In addition to putting water on the side to prevent the baking powder from getting wet, you can set the bread baking time etc. by operating the switch on the control panel 3. When baking a loaf of bread, as shown in Figure 4, In the preheating process, the main heater 15 is operated intermittently to maintain the temperature at t1 degrees or higher based on the output of the oven sensor 35 as shown in FIG. 5 to prevent yeast from dying.

In addition, the bread making operation is started about 4 hours in advance by calculating backwards the time required for bread baking from the bread baking time, and the main motor 24 rotates the blades 19 to knead the bread ingredients in the baking case 16. At the same time, hot or cold air is sent into the baking case 16 by the blower fan 31 and fan heater 32, and the temperature inside the case 16 is maintained at t2 degrees based on the dough sensor 28 output as shown in FIG. First stirring, rest for m2 hours, and second stirring for M1 hours.

Then, as shown in Figure 7, the temperature is maintained at t3 degrees based on the output of the oven sensor 35, fermentation for M2 hours and rounding for m3 hours are performed, and after the waiting time for M3 hours has passed, rounding for m4 hours and roasting for M4 hours are performed. It performs the furnace process, from preheating to roasting.
Based on the thermostat 36 output as shown in Figure 8.
Confirm that the temperature is below 4 degrees, and when the temperature rises above 60 degrees, which would kill the yeast, an error message will be displayed and the bread making operation will be stopped.

Then, as shown in Fig. 9, the main heater 15 is operated until the dough sensor 28 detects t5 degrees or until the baking time of M5 has elapsed to bake the bread, and the fan motor 30 is operated to cool the bread for M6 hours. The bread making process is completed, and an error display alarm is issued until the temperature drops below t4 degrees as detected by the thermostat 36, to prevent the yeast from dying when the bread making operation is restarted. ing.

Further, when the heater 54 of the fan heater 32 is disconnected, the bread making operation is stopped, but if the temperature is maintained at t1 degrees or higher, the bread making operation can be continued and only an error message displayed. In addition, when a power outage is a temporary voltage drop, the monitoring timer 58 detects this and returns the bread preparation circuit 44 to normal in response to a temporary voltage drop, and prepares for low current consumption operation in the event of a voltage drop such as a power outage. After that, the low current consumption operation of the bread preparation circuit 44 is started.

Furthermore, at the final stage of the manufacturing process, a safety check is performed to confirm that the sensors 28, 35 and thermostat 36 detect multiple temperature settings and to test whether they are operating properly. A safety check program is preset in the memory surplus area of the bread making circuit 44, and by heating (dry cooking) and cooling the baking case 16, the bread making operation takes less time (approximately 10 minutes) than the actual bread making operation. The temperature check is performed in multiple stages using the sensors 28, 35 and the thermostat 36. First, the fan motor 30 and fan heater 32 are operated to gradually increase the temperature, and then the oven sensor is activated as shown in FIG. t1 by 35
The dough sensor 28 detects t2 degrees as shown in FIG. 6, and the oven sensor 35 detects t3 degrees as shown in FIG.

Next, the main heater 15 is operated to raise the temperature, and the thermostat 36 is set to t4 degrees as shown in FIG. 8, and the dough sensor 28 is set to t5 degrees as shown in FIG.
The temperature is measured by the oven sensor 35 as shown in Figure 10.
In addition to detecting 210 degrees (maximum safe temperature),
operating the fan motor 30 to lower the temperature;
As shown in Fig. 11, the oven sensor 35 detects t7 degrees, and as shown in Fig. 12, the oven sensor 35 detects t8 degrees.
The temperature is controlled by the thermostat 36 as shown in Figure 13.
t9 degrees respectively, and the fourth temperature is detected by the dry cooking operation of the main heater 15 and fan heater 32.
The bread making process shown in the figure (about 4 hours) can be changed to a short time (about 10 hours).
(minutes) and perform product safety checks during the manufacturing process.

In addition, m1 and m2 are 3 to 10 minutes, m3 and m4 are 1 to 5 minutes.
seconds, M1-M6 is 10-100 minutes, t1, t2, t3 is 20-40
degree, T4 is the temperature at which yeast will die (around 60 degrees)
Lower set temperature, t5 is 90~110 degrees, t6 is 200~
250 degrees, t7, t8 are 150-200 degrees, t9 is 40-60 degrees.

"Effects of the Invention" As is clear from the above embodiments, the present invention includes a baking case 16 in which bread ingredients are fed, kneaded, fermented, and baked.
is installed in an oven 2, wherein means is provided for detecting whether or not the temperature inside the oven 2 is at a set temperature below the yeast killing temperature, and when the means responds to the set temperature before the start of bread making operation. Means for not starting the bread making operation is provided, and means for stopping the bread making operation when the detection means responds to the set temperature after the bread making operation has started.

Further, in the apparatus, which is provided with a baking case 16 for introducing bread ingredients, kneading, fermenting, and baking, and in which the baking case 16 is installed inside the oven 2, the temperature inside the oven 2 is set to a temperature below the yeast killing temperature. means for detecting this, and means for issuing an alarm when the means responds to the set temperature before the start of the bread making operation, and an alarm when the detecting means responds to the set temperature after the start of the bread making operation. This means that there is a means to do this.

It is also possible to properly monitor the temperature after the bread-making reservation operation and after bread-making, making it easier to improve safety and handling operability compared to conventional methods, and improving the temperature control function necessary for yeast. This has practical effects such as being able to easily achieve the following.

[Brief explanation of drawings]

Fig. 1 is a control circuit diagram of essential parts showing an embodiment of the present invention, Fig. 2 is an overall front view, Fig. 3 is a sectional side view, Fig. 4 is a timing chart of bread making operation,
FIG. 5 to FIG. 13 are temperature measurement flowcharts. 2... Baking pot body (oven), 16... Bread baking case.

Claims (1)

[Scope of Claims] 1. A device comprising a baking case for introducing bread ingredients, kneading, fermenting and baking, and in which the baking case is installed inside an oven, wherein the inside of the oven is kept at a set temperature below a yeast killing temperature. means for detecting whether or not the setting temperature is present, and means for not starting the bread making operation when the means responds to the set temperature before the start of the bread making operation; A heating control device for a bread maker, characterized in that it is provided with means for stopping bread making operation when responding to temperature. 2. In an apparatus that includes a baking case for introducing bread ingredients, kneading, fermenting, and baking, and in which the baking case is installed inside an oven, means for detecting that the temperature inside the oven is a set temperature below the yeast killing temperature. and includes means for issuing an alarm when the means responds to the set temperature before the start of the bread making operation, and means for issuing an alarm when the detecting means responds to the set temperature after the start of the bread making operation. A heating control device for a bread maker characterized by: