JPH0779772B2 - Control method of kneading blades in bread maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a mixing process at the stage of starting mixing of bread ingredients and water in a bread maker for producing bread at home.

(B) Conventional technology Bread is generally made by adding water to bread ingredients such as flour milk, shortening, salt, yeast, etc., which are the ingredients for bread, and then mixing, followed by fermentation, re-kneading, and bench time. It is made by manually rolling bread after rounding, proofing, and baking, or by automating the sequence of the above steps. When the mill starts pouring water into the bread ingredient and starts mixing, if the rotation speed of the kneading rotary blade is too fast while water does not penetrate into the powder, only the powder will go out of the pan case by the blade. Since it is bounced off, the rotation speed of the blades should be slowed down to prevent the powder from splashing until the water and powder do not coalesce at first, and then the mixture is mixed. Then, the number of rotations required for mixing is restored. That is, the powder is prevented from scattering by changing the mixing speed.

(C) Problems to be solved by the invention When water is injected into powder such as wheat flour and mixing is started by rotating the blade in a fixed direction, the powder and water are separated first. Since the powder is scattered at the normal speed of the rotary blade for mixing, the rotation speed of the motor for driving the rotary blade is reduced by adjusting the input voltage for the DC motor, or a speed reducer is used for the AC induction motor. The method of slowing down is taken.

Therefore, there were many inconveniences such as life, noise and price.

(D) Means for solving the problems For various inconveniences in which the speed of the rotary blade is reduced to prevent the powder from scattering during mixing, the speed of the rotary blade is not changed. The above inconvenience is eliminated by intermittently rotating the rotary blades so that the powder is not scattered.

(E) Action The mixing process in bread making is the most important, and the finishing speed of the dough is determined by the correlation between the rotation speed and the time, which is necessary to obtain good gluten.

Furthermore, considering practical finishing time, the rotation speed of the mixing blade is required to be approximately 200 rotations per minute or more. If water and powder are mixed continuously at such a speed, the water and air in the pan case will be hit by the rotating blades, causing the powder to scatter by the reaction and also the powder itself being hit by the blades. Jump up. From such a state, if the blades are momentarily rotated and stopped before the powder jumps out of the case, the powder will return to a stationary state. When the operation of rotating and pausing is repeated tens of times, the powder does not scatter out of the pan case and is well fused with water to form a paste. After this state is reached, the blade rotation is switched to continuous operation, and the kneading process is started. Therefore, it is possible to mix powder without scattering in the pan case without using a transmission in an induction motor whose shifting is difficult by intermittent pulse energization that does not depend on speed shifting of the motor.

(F) Example 1 In FIGS. 1 and 2, powder 11 as a bread material is put in case 3 and water 12 is further injected, and mixing blade 4 is shaft 5
The control unit 10 that attaches freely to the vehicle and has the pulley 6 fixed to the lower part and outputs a signal to repeatedly rotate and stop the motor 9 when kneading is as programmed in the control unit 10 shown in the time chart of FIG. Rotate and stop. When the mixing blade 4 starts rotating from the time a, water 12 and powder 11
Turns out in the same direction as the blade 4, but eventually water 12, powder 11
And due to the movement of the blades 4, it jumps up toward the upper edge of a part of the powder case 3 that does not contain water. The control unit 10 is programmed to stop the motor 9 before this time.
2, The powder 11 and the powder 11 that has jumped up are stopped at the time C in the case 3 and then fall to the bottom surface of the case.
12, part of the powder 11 is gradually mixed. Thus, the powder 11 and the water 12 are completely fused without scattering by repeating several dozen times of rotations ... Stopping. After that, the motor 9 shifts to continuous rotation and stops at the end of mixing as shown in FIG. .

(G) Effect As described above, the scattering of powder is prevented by the intermittent rotation control method of the initial stage of mixing in the automatic bread maker according to the present invention. Unlike the AC motor, it does not require a switching operation using a decelerator, which can reduce the cost and has many advantages such as noise generated from the decelerator.

[Brief description of drawings]

FIG. 1 is a diagram of an automatic bread maker according to the present invention. FIG. 2 is a perspective view showing the operation of the present invention. FIG. 3 is a time chart showing the control of the motor. 1 ... Main body, 2 ... Oven, 3 ... Bread case, 4 ...
… Mixing blades, 5… Shafts, 6… Pulleys, 7
...... Belt, 8 …… Pulley, 9 …… Motor, 10 ……
Control part, 11 …… powder, 12 …… water, 13 …… heater.

Claims (1)

[Claims] 1. A kneading process in which a bread material is mixed in a bread case by a rotating force of a kneading blade, the kneading is continued for a certain period of time until the powder scattering due to the rotating force of the kneading blade is settled at the start of kneading. A method for controlling a kneading blade in a bread maker, which comprises rotating the kneading blade intermittently and then continuously rotating the kneading blade.