JPH0787740B2 - Bread maker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a bread maker for automatically making bread at home.

(B) Conventional technology To make bread, flour, yeast,
Butter or shortening, sugar, salt, milk powder, etc. are mixed with water, mixed and kneaded, then baked through the steps of primary fermentation, degassing and molding fermentation, and finished in 3 to 4 hours. .

Since the essential point of bread making is affected by the difference in temperature of the four seasons, in order to make a certain delicious bread throughout the four seasons, the temperature of the dough with a knead and the time of its baking, the degassing means and the fermentation and baking are done. It depends on the quality of management. Among them, the temperature and time for the bread dough to be bent are the indoor temperature difference between the four seasons of 1 ℃ to 32 ℃, and the required time for each of the cold, warm, and hot days is based on 32 ℃ in summer. The best condition for gluten generation is to knead the mixture through a suitable temperature range of 28 ° C to 3 ° C (Fig. 2), and use a small watt heater and blower to warm the air when it is cold and warm it when it is warm. With warm and cold wind, when it is hot, it is cold wind, and each is kneaded while detecting the optimum temperature for kneading with the temperature sensor for detection, which is inserted into the bread dough while balancing with the friction rising heat caused by the kneading of the dough. It is carried out in Japanese Patent Application No. Sho 60-227235. The state is as shown in the graph of FIG. Further, after baking the bread, the material container is quickly taken out from the oven and the bread is removed from the material container.

(C) Problems to be solved by the invention After baking the bread by the above means, quickly take out the material container from the oven, and if the bread is not taken out from the material container, when the water content of the bread evaporates, the surface of the side wall of the material container is removed. There was a problem that steam escape area near the side of the bread disappeared, and the skin on the side of the bread got wet and became soft and wrinkled.

(D) Means for Solving the Problems In order to solve the above-mentioned problems, the present invention is to put bread ingredients in a material container, knead it with water, ferment it, heat it with a heater, and bake the bread. After the bread is baked in the bread machine, the air is blown by the blower.

(E) Action The driving force of the motor is transmitted to the rotary shaft through the belt, the shaft is projected from the lower part of the center of the material container, and the rotary blades that can be fitted freely are attached to the pan material and water prepared in advance. As shown in Fig. 2, regardless of the temperature difference in all weather conditions when kneading, the temperature sensor for detecting the optimum temperature for kneading the dough, together with the friction heat generated during the kneading, in the optimum temperature range for kneading 28 ° C to 30 ° C. Depending on the temperature or cold air, the air is sent as indicated by the arrow in FIG. After reaching the proper temperature for kneading, the kneading is continued for a predetermined time from the start of the kneading until the proper temperature for kneading is maintained until the generation of better gluten after a further required time. At this time, in order to blow about 45 ° C of warm air to the bread dough using about 1 kilowatt of baking heater, the amount of intermittent energization of the heater is controlled by a pulse or triac element as shown in Fig. 3. can get. Alternatively, it can be obtained by separately mounting a small watt heater of 50 to 100 watts.

Next, baking is performed through the steps of fermentation, degassing, and molding fermentation. Then, the blower used for the above kneading is reversed, and the air is blown to the baking heater so that the heat is spread along the inner peripheral wall of the oven as shown by the double-lined arrow in Fig. 1. The temperature of the oven is indirectly circulated without hitting the container, and a uniform temperature distribution is exhibited. For example, if the baking temperature is controlled at 220 ℃ by the temperature sensor inside the oven, the temperature distribution at the top, bottom, front and back of the oven will be uniform.
Since the temperature is 220 ° C, the surface of the baked bread can have a uniform baking color.

Next, after the bread is baked, quickly remove the material container from the oven, and when removing the bread from the container, steam will be scattered outside, but if it is not done, stop the steam inside the material container. As a result, the part of the bread material that touches the side wall of the container becomes soft and wrinkled, so if you blow the bread dough forward and blow air on the bread dough as indicated by the dotted arrow, The water vapor on the side of the bread begins to go to the upper part of the bread because it is sprinkled earlier than the upper part of the bread. Therefore, water vapor can escape from the side surface of the bread, so that the side surface of the bread surface of the bread can be kept firm.

(F) Embodiment 1 In the figure, 1 is a bread making machine main body, which contains an oven 2 and a material container 3, a rotary blade 4 for kneading is arranged at the central bottom of the vessel 3, and the rotational force of the blade 4 is a central rotation. It is transmitted via a shaft 5, a pulley 6 is attached to the lower end of the shaft 5, and is connected to a pulley 8 of a motor 9 via a belt 7 to transmit the driving force of the motor. 10 is a control unit for controlling the temperature and the time for fermentation, degassing, etc., 11 is a temperature sensor that penetrates the rotary shaft 5 and projects into the material container to detect the temperature of the bread dough, and 14 is used for baking. About 1 kW = 500 watts x 2 (220 ° C) high heat heater, 15 is a fan driven by a forward and reverse fan motor 16, and is blown to a heater arranged around the rear upper surface of the fan, It is blown back. Reference numeral 13 is a guide plate for diffusing hot air to the inner peripheral wall of the oven, which makes the temperature distribution in the oven uniform and is located around the fan 15. Reference numeral 17 is a shielding plate for guiding the hot air further to the lower part of the oven so that the hot air is not directly applied to the material container.

(G) Effect As described above, the present invention does not deteriorate the quality of bread even if you forget to take out the baked bread quickly from the oven because the air is blown by the blower after baking the bread. Further, it has the effect of obtaining better baking.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view of an automatic bread maker according to the present invention, and FIG. 2 is a graph of an hour temperature characteristic with respect to an appropriate temperature range for kneading bread dough. FIG. 3 is a graph of one-hour energization characteristics showing the energization state of the heater. 1 ... Bread making machine 2 ... Oven 3 ... Material container 4 ... Rotary blades 5 ... Rotating shaft 6 ... Pulley 7 ... Belt 8 ... Pulley 9 ... Motor 10 ... Control unit 11 ... Bread dough temperature sensor 12 …… oven temperature sensor 13 …… guide plate 14 …… kneading, fermentation and baking heater 15 …… fan 16 …… fan motor 17 …… shield plate

Claims (1)

[Claims] 1. A bread container in which a bread material is put in a material container, kneaded with water, fermented, heated by a heater, and bread is baked, in which kneading, fermentation and baking steps are performed in the same oven. The bread maker is characterized in that the blower blows air after the baking process.