JP2010194098A - Automatic bread maker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an automatic bread maker which can restrict uncertainly of the condition of the baked bread due to the changes in environmental temperature and can manufacture bread of stable quality. <P>SOLUTION: The automatic bread maker is provided with several breadmaking courses to be switched depending on the environmental temperatures. The control means of the automatic bread maker conducts a first determination for determining which course to select among the several breadmaking courses using a first temperature measuring result measured after a user issues a command for starting the breadmaking and, in case the previously selected breadmaking course is the prescribed breadmaking course, a second determination for determination whether to change the prescribed breadmaking course in operation to another breadmaking course selected from among the several breadmaking courses using a second temperature measuring result conducted during the operation of the prescribed breadmaking course. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to an automatic bread maker mainly used in general households.

  Conventionally, a home automatic bread maker has been developed so that bread can be produced in a general household. As a commercially available automatic bread maker for home use, after putting the bread container containing the baking ingredients in the baking chamber in the main body, kneading and baking the bread making ingredients in the bread container with the rotating blades, after passing through the fermentation process In general, the bread container is used as a baking mold to bake bread.

  Some of these automatic breadmakers have a plurality of types of breadmaking programs. For example, in Patent Document 1, rice flour is used as the main ingredient, kneading-dough rest-dough rounding-molding fermentation-baking first process, and wheat flour as the main ingredient, kneading-primary fermentation-gas venting-dough resting-dough. An automatic bread maker is disclosed in which the second step of rounding-molding fermentation-baking can be selected. Patent Document 2 discloses an automatic bread maker that can select a white bread course or a rye bread course.

Japanese Patent No. 3913724 JP 2008-36444 A

  By the way, the conventional automatic bread maker is equipped with a heater, and even in the winter when the environmental temperature is low, the temperature can be corrected using the heater so that the finished bread can be baked in the same way as in the mid-climate (spring, autumn). Has been made. However, the conventional automatic bread maker has a problem in that unfavorable bread is easily formed in summer when the environmental temperature is high.

  That is, the bread dough obtained in the middle of bread making has the property that fermentation is likely to proceed quickly at high temperatures such as in summer (for example, temperatures higher than 30 ° C.). For this reason, when bread is made using a conventional automatic bread maker, for example, bread made in the summer is baked compared to bread made in other seasons due to excessive fermentation of the dough. There was a case where the rising state was not swollen.

  Accordingly, an object of the present invention is to provide an automatic bread maker that can suppress fluctuations in the baked state of bread due to environmental temperature changes and that can produce bread of stable quality.

  In order to achieve the above object, the present invention is an automatic bread maker having a plurality of bread making courses that are selectively used according to environmental temperature, and has a control means for controlling a bread making operation, the control means being controlled by a user. A first determination for determining which course to select from among the plurality of bread-making courses using the first temperature measurement result measured after a command to start bread-making, and the first selected When the bread making course is a predetermined bread making course, the second breadth measurement result performed during the execution of the predetermined bread making course is used to convert the predetermined bread making course being executed into the plurality of bread making courses. And a second judgment for judging whether or not to change to another bread making course selected from the bread course.

  According to this configuration, the automatic bread maker has a plurality of bread making courses that are selectively used according to the environmental temperature, and the bread making course is determined according to the result of temperature measurement performed before the bread making operation is started from among the plurality of bread making courses. The bread making operation is automatically selected and started. In addition, it is possible to re-evaluate whether or not the bread making course (predetermined bread making course) selected earlier during the bread making operation is correct. In some cases, the bread making course is corrected (changed). It can be done. For this reason, according to the automatic bread maker of this configuration, since the bread making operation is performed by appropriately selecting the bread making course to be selected according to the environmental temperature, the fluctuation of the baking state of the bread due to the environmental temperature change is performed. Stable quality bread can be produced.

  In the automatic bread maker configured as described above, the control means determines whether to start a bread making operation using the first temperature measurement result before the first determination, and The determination is preferably made when it is determined to start the bread making operation.

  According to this configuration, it is possible to realize a configuration in which the bread-making operation is not started when, for example, it is expected from the temperature measurement result that the yeast does not work normally and only bad bread is obtained. For this reason, this structure is a more preferable structure for producing stable quality bread.

  In the automatic bread maker configured as described above, each of the plurality of bread making courses includes a kneading step of kneading the bread making raw material, and the second temperature measurement result is a temperature performed at the end of the kneading step. It may be the result of measurement.

  According to this configuration, since the timing at which the second temperature measurement is performed is a stage where the bread-making ingredients are mixed well, it is easy to obtain a stable temperature. Further, the kneading step is a step usually performed at the beginning of the bread making operation, and even after the completion of this stage, even if the bread making course is changed, there is little influence on the state of the baked bread, which is preferable. It can be said to be timing.

  In the automatic bread maker configured as described above, the plurality of bread-making courses are a first bread-making course that is a normal course and a course for high temperature, which is shorter in time than the first bread-making course. A second bread making course, and the predetermined bread making course may be the second bread making course.

  According to this configuration, it is configured to provide a bread-making course by distinguishing between the high temperature (summer) when it was easy to produce unfavorable bread in the conventional configuration and other periods, and stable in any of the four seasons It is possible to produce bread of the same quality.

  In the automatic bread maker configured as described above, the automatic bread maker includes a storage unit that stores a container in which a bread-making raw material is placed, and a temperature detection unit that detects a temperature in the storage unit, and the temperature detection unit allows the first baking unit to The temperature measurement result and the second temperature measurement result may be acquired.

  According to this structure, it is the structure which suppresses the bread quality fluctuation | variation with respect to the fluctuation | variation of environmental temperature using the temperature detection means which detects the temperature of an accommodating part. The temperature detecting means for detecting the temperature of the housing portion is conventionally provided for performing the bread making operation, and according to this configuration, it is not necessary to add a temperature detecting means to the conventional configuration, so that the cost is reduced. Is advantageous.

  According to the automatic bread maker of the present invention, fluctuations in the baked state of bread due to environmental temperature changes can be suppressed, and stable quality bread can be manufactured.

The figure which shows the structure of the automatic bread maker of this embodiment, and is a vertical sectional view with the lid closed The figure which shows the structure of the automatic bread maker of this embodiment, and is a vertical sectional view with the lid open Front view of an operation panel provided in the automatic bread maker of the present embodiment Bread making process table of wheat bread standard course in automatic bread maker of this embodiment Bread making process table of flour bread high temperature course in automatic bread maker of this embodiment Bread making process table of rice flour bread normal course in automatic bread maker of this embodiment Bread making process table of rice flour bread high temperature course in automatic bread maker of this embodiment In the automatic bread maker of the present embodiment, a flowchart showing a flow for automatically selecting whether to use a normal course or a high temperature course.

  Hereinafter, embodiments of an automatic bread maker according to the present invention will be described in detail with reference to the drawings. FIG. 1 is a diagram showing the configuration of the automatic bread maker according to the present embodiment, and is a vertical sectional view with a lid closed. FIG. 2 is a diagram showing the configuration of the automatic bread maker according to the present embodiment, and is a vertical sectional view in a state where the lid is opened. FIG. 3 is a front view of an operation panel provided in the automatic bread maker of the present embodiment. With reference to FIG.1, FIG2 and FIG.3, the whole structure of the automatic bread maker 1 of this embodiment is demonstrated.

  The automatic bread maker 1 includes a main body 10 and a lid 20 of the main body. A firing chamber 11 having an upper surface opened is provided inside the main body 10, and the lid 20 closes the upper surface opening. A bread container 30 is placed in the baking chamber 11. In addition, the baking chamber 11 is an embodiment of the accommodating portion of the present invention.

  The baking chamber 11 includes a peripheral side wall 11a and a bottom wall 11b having a rectangular horizontal cross section, and a bread container support 12 is fixed to a location corresponding to the center of the baking chamber of the bottom wall 11b. The inside of the bread container support 12 is exposed to the baking chamber 11 through an opening formed in the bottom wall 11b. The bread container support part 12 has a role of supporting the bread container 30 by connecting a cylindrical base 31 fixed to the bottom surface of the bread container 30 by bayonet coupling, and a rotating shaft 33 on the rotary blade 32 in the bread container 30. It plays both the roles of supporting the rotating shaft 13 that transmits the power through it. A pulley 14 is fixed to the lower end of the rotating shaft 13 protruding from the lower surface of the bread container support 12. The pulley 14 is connected by a belt 17 to an output shaft pulley 16 of a motor 15 fixed to the lower surface of the bottom wall 11b.

  A control unit 18 is disposed in a space between the front surface of the peripheral side wall 11 a of the baking chamber 11 and the front outer shell of the main body 10. The control unit 18 controls the operation of the automatic bread maker 1 in response to a signal from a temperature sensor 19 disposed inside the baking chamber 11 and a command input from the operation panel 22 described later in detail.

  The lid 20 is connected to the main body 10 by a hinge shaft 21 on the back side of the automatic bread maker 1, and rotates in a vertical plane around the hinge shaft 21. The lid 20 is provided with a viewing window 20a fitted with a transparent synthetic resin lens at a position slightly behind the front end.

  The bread container 30 is shaped like a bucket, and a handle (not shown) for carrying is attached to the mouth edge. The horizontal cross-sectional shape of the bread container 30 is a rectangle with rounded four corners, and the rotating blade 32 rotates at the center. The rotary blade 32 is attached to the non-circular cross section at the upper end of the rotary shaft 33 pivotally supported at the center of the pedestal 31 by simple fitting, and can be attached and detached without using a tool. For this reason, it can be easily replaced with a different type of rotating blade 32.

  The rotating shaft 33 is connected to the rotating shaft 13 and transmits power from the rotating shaft 13. As the power transmitting means, a coupling 34 enclosed by the base 31 is used. That is, of the two members constituting the coupling 34, one is fixed to the lower end of the rotating shaft 33 and the other is fixed to the upper end of the rotating shaft 13.

  On the outer peripheral surface of the pedestal 31, a projection 35 b that forms a well-known bayonet coupling portion is formed together with the projection 35 a formed on the inner peripheral surface of the bread container support portion 12. While maintaining the bread container 30 at an angle at which the protrusions 35a and 35b do not interfere with each other, the pedestal 31 is dropped into the bread container support 12 and the bread container 30 is twisted to engage the protrusion 35b under the protrusion 35a. The bread container 30 can no longer be pulled upward, and at the same time, the coupling 34 is also connected. Since the twist direction of the bread container 30 is made to coincide with the rotation direction of the rotary blade 32, the bread container 30 does not come off even if the rotary blade 32 rotates. Here, the twisting direction of the bread container 30 and the rotating direction of the rotary blade 32 are both set clockwise when viewed from above.

  A heating device 40 disposed inside the baking chamber 11 surrounds the bread container 30 and heats the bread-making material. The heating device 40 includes a sheathed heater 41. A current is supplied to the sheathed heater 41 through the heat-resistant cable 42.

  An operation panel 22 is disposed at a corner above the front of the main body 10. As shown in FIG. 3, the operation panel 22 includes a display unit 50 including a liquid crystal display panel, a menu key 51, a bakery course lamp 51a, a start key 52, a cancel key 53, and timer set keys 54a and 54b. Natural yeast bread course key 55, natural yeast bread course lamps 55a, 55b, rice flour bread course key 56, rice flour bread course lamps 56a, 56b, high temperature course key 57, and high temperature course lamp 57a .

  The bakery course lamp 51a, the natural yeast bread course lamps 55a and 55b, the rice flour bread course lamps 56a and 56b, and the high temperature course lamp 57a are all made of LEDs.

  The display unit 50 displays whether or not the automatic bread maker 1 is in a power-on state, the current time, the type of menu selected by the menu key 51, the bread making operation start by the start key 52, the selection cancellation by the cancel key 53, Information such as an error message indicating an error occurring at the time of bread making work is displayed. The bread making work is canceled, the bread set with the timer set keys 54a and 54b and the estimated completion time of the dough.

  The menu key 51 is used when selecting a “bakery course” for baking bread mainly made of flour. When the menu key 51 is pressed, the bakery course lamp 51a is turned on to indicate that the bakery course has been selected. The menu of the bakery course is “one bread” by default, but every time the menu key 51 is pressed, “two bread”, “three bread”, “4 gourmet bread”, “ "5 French bread", "6 bread dough", "7 pizza dough", "8 jam". The selected menu is displayed on the display unit 50. When the menu key 51 is pressed again after “8 jam”, the selection of the bakery course is canceled and the bakery course lamp 51a is turned off.

  The start key 52 is used to turn on or off the automatic bread maker 1 and to start bread making operations (including dough making and jam making operations).

  A cancel key 53 is used to cancel various selections and settings, or to cancel the work.

  The timer set keys 54a and 54b are used to set the completion time of bread and dough. When the timer set key 54a is pressed, the completion time is decremented, and when the timer set key 54b is pressed, the completion time is incremented.

  The natural yeast bread course key 55 is used when selecting “natural yeast bread course” in which fermentation is performed with natural yeast obtained by mixing wheat flour as a main raw material and the original species with water. The natural yeast bread course has two menus: “bread” and “bread dough”. When the natural yeast bread course key 55 is pressed first, “bread” is selected by default, and the natural yeast bread course lamp 55a is turned on. When the natural yeast bread course key 55 is pressed again, “bread dough” is selected, the natural yeast bread course lamp 55a is turned off, and the natural yeast bread course lamp 55b is turned on. When the natural yeast bread course key 55 is pressed again, the selection of the natural yeast bread course is canceled and the natural yeast bread course lamp 55b is also turned off.

  The rice flour bread course key 56 is used when selecting “rice flour bread course” for baking bread mainly made of rice flour. The rice flour bread course has two menus: “bread” and “bread dough”. When the rice flour bread course key 56 is first pressed, “bread” is selected by default, and the rice flour bread course lamp 56a is turned on. When the rice flour bread course key 56 is pressed again, “bread dough” is selected, the rice flour bread course lamp 56a is turned off, and the rice flour bread course lamp 56b is turned on. When the rice flour bread course key 56 is pressed again, the selection of the rice flour bread course is canceled and the rice flour bread course lamp 56b is also turned off.

  The high temperature course key 57 (the key is displayed as “summer course”) indicates that when the temperature around the automatic bread maker 1 is an overfermentation temperature (for example, a temperature higher than 30 ° C.), Used to select “High Temperature Course”. When the high temperature course key 57 is pressed, the high temperature course lamp 57a is turned on to indicate that the high temperature course has been selected. When the high temperature course key 57 is pressed again, the selection of the high temperature course is canceled and the high temperature course lamp 57a is turned off.

  An outline of a general bread making operation (bread making operation using flour) using the automatic bread maker 1 configured as described above is as follows. A bread container 30 containing bread making ingredients such as flour, water and butter is placed in the baking chamber 11 and attached to the bread container support 12, the rotary shaft 33 is connected to the rotary shaft 13, and then dry yeast is added to the bread container 30. The lid 20 is closed. When “one bread” of “bakery course” is selected by the operation panel 22 and the start key 52 is pressed, the bread making operation is started.

  The first bread making operation is a kneading process. The control unit 18 drives the motor 15 to rotate the rotating blade 32 and energizes the heating device 40 as necessary to raise the temperature of the baking chamber 11. As the rotary blade 32 rotates, the bread-making ingredients are kneaded and turned into a dough having a high viscosity. The rotary blade 32 swings the dough and knocks it against the inner wall of the bread container 30, thereby adding a “kneading” element to the kneading.

  After finishing the kneading process, the process proceeds to the fermentation process. The control unit 18 controls the energization of the heating device 40 to maintain the baking chamber 11 at a predetermined temperature and ferment the bread-making material.

  After the fermentation process, the control unit 18 energizes the heating device 40 with a predetermined energization pattern to bake bread dough into bread. After a sign of completion of bread making is displayed on the display unit 50 of the operation panel 22 or a notification sound of bread making is completed, the user (user) opens the lid 20 as shown in FIG. Take out the bread B of the product.

  The automatic bread maker 1 of the present embodiment bakes bread with wheat flour as the main ingredient (selects “one bread” of “bakery course”), and bake bread with rice flour as the main ingredient (“rice flour bread course”). In other words, the control unit 18 automatically selects whether the course is a normal course or a course corresponding to a high temperature and performs the bread making operation. This will be described below.

Before describing the automatic selection operation, referring to FIGS. Bread flour normal course, B. The wheat flour bread high temperature course, C. rice flour bread normal course, D. rice flour bread high temperature course will be described.
(A. Wheat flour bread normal course)
4 is a kneading process (13 minutes) → fermentation process (primary fermentation: 48 minutes 50 seconds) → degassing process (10 seconds) → bench time (35 minutes 52 seconds) → rounding process (1 30 minutes) → fermentation process (molded fermentation: 1 hour) → firing process (47 minutes), and the total time is 3 hours 26 minutes 22 seconds. Note that the specific time, temperature, and rotational speed of the rotating blades appearing in this specification are not limited to the example of FIG. 4, and do not limit the content of the invention.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 10 minutes at a number (180 rpm).

  In the fermentation process (primary fermentation), the rotation of the rotary blade stops and the bread dough is laid at 32 ° C. for 48 minutes and 50 seconds.

  In the degassing process, the rotating blades continuously rotate for 10 seconds at the rated rotation speed (180 rpm), and the gas accumulated in the dough is removed.

  During the bench time, the dough is left for 35 minutes 52 seconds.

  In the rounding process, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed (180 rpm) in the kneading process for a time of 2 minutes or less. In this example, the first 30 seconds of rotation is performed in pattern 1 (10.8 rpm), and the second half of rotation is performed in pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 1 hour.

In the baking step, baking is performed for 47 minutes.
(B. Wheat flour bread high temperature course)
The wheat flour bread high temperature course shown in FIG. 5 is a kneading process (10 minutes) → fermentation process (primary fermentation: 43 minutes 50 seconds) → degassing process (10 seconds) → bench time (19 powders 30 seconds) → rounding process (1 minute 30 seconds) → fermentation process (molded fermentation: 55 minutes) → firing process (47 minutes), total time is 2 hours 57 minutes.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 7 minutes at a number (180 rpm).

  In the fermentation process (primary fermentation), the rotation of the rotating blades stops and the dough is laid at 32 ° C. for 43 minutes and 50 seconds.

  In the degassing process, the rotating blades continuously rotate for 10 seconds at the rated rotation speed (180 rpm), and the gas accumulated in the dough is removed.

  During the bench time, the dough is left for 19 minutes and 30 seconds.

  In the rounding process, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed (180 rpm) in the kneading process for a time of 2 minutes or less. In this example, the first 30 seconds of rotation is performed in pattern 1 (10.8 rpm), and the second half of rotation is performed in pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: this is the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 55 minutes.

In the baking step, baking is performed for 47 minutes.
(C. Rice flour bread standard course)
6 is a kneading process (16 minutes) → bench time (26 minutes 52 seconds) → rounding process (1 minute 30 seconds) → fermenting process (molded fermentation: 57 minutes) → baking process (50 minutes) The total time is 2 hours 31 minutes 22 seconds.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 13 minutes at a number (180 rpm).

  During the bench time, the dough is left for 26 minutes and 52 seconds.

  In the rounding process, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed (180 rpm) in the kneading process for a time of 2 minutes or less. In this example, the first 30 seconds of rotation is performed in pattern 1 (10.8 rpm), and the second half of rotation is performed in pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 57 minutes.

In the firing step, firing is performed for 50 minutes.
(D. Rice flour bread high temperature course)
7 is a kneading process (13 minutes) → bench time (20 minutes) → rounding process (1 minute 30 seconds) → fermenting process (molded fermentation: 44 minutes 30 seconds) → baking process ( 47 minutes), and the total time is 2 hours 6 minutes.

  In the kneading process, the rotating blades rotate for 30 seconds at pattern 1 (10.8 rpm), then for 2 minutes at pattern 2 (18.0 rpm), then for 30 seconds at pattern 3 (54 rpm), and finally at the rated speed. Rotate continuously for 10 minutes at a number (180 rpm).

  During the bench time, the dough is left for 20 minutes.

  In the rounding process, the rotating blade rotates at a rotation speed of less than 20% of the rated rotation speed (180 rpm) in the kneading process for a time of 2 minutes or less. In this example, the first 30 seconds of rotation is performed in pattern 1 (10.8 rpm), and the second half of rotation is performed in pattern 2 (18.0 rpm). The rotational speed 18.0 rpm of pattern 2 is in the range of 1.5 times to less than 2 times the rotational speed 10.8 rpm of pattern 1.

  In the fermentation process (molded fermentation: the final fermentation process), the rotation of the rotating blades stops and the bread dough is laid at 38 ° C. for 44 minutes 30 seconds.

  In the baking step, baking is performed for 47 minutes.

  As described above, in any of the wheat flour bread and the rice flour bread, the high temperature course is a course shortened in time compared to the normal course. And when the temperature (environmental temperature) of the room where the automatic bread maker 1 is placed is an over-fermentation temperature, the over-fermentation is suppressed by baking the flour bread in a course corresponding to a high air temperature, and a bread having a good swelling condition is obtained. be able to. Moreover, since the bread-making time is shortened in the course corresponding to the high temperature, the power consumption can be reduced.

  In the wheat bread bread high temperature course shown in FIG. 5, the kneading process, fermentation process (primary fermentation), bench time, and fermentation process (molded fermentation) are shortened in time than the normal course. Moreover, in the rice flour bread high temperature course corresponding to FIG. 7, the kneading process, bench time, fermentation process, and baking process are shortened in time than the normal course. This configuration is an example, and the process for shortening the time can be changed as appropriate.

  As described above, the automatic bread maker 1 of the present embodiment has the control unit 18 when “one bread” of “bakery course” is selected and when “bread” of “rice flour bread course” is selected. The bread making operation is performed by automatically selecting whether the course is a normal course or a high temperature course. This will be described with reference to the flowchart shown in FIG.

  First, when “1 bread” of “bakery course” or “bread bread” of “rice flour bread course” is selected by the user and the start button 52 is pressed (step S 1), the control unit 18 switches the temperature sensor 19. The temperature (T1) of the firing chamber 11 is detected by using (Step S2). The detected temperature T1 corresponds to the first temperature measurement result in the present invention.

  When the temperature T1 is detected, the controller 18 checks whether or not the detected temperature T1 is lower than 40 ° C. (step S3). Here, if the detected temperature T1 is 40 ° C. or higher (NO in step S3), the control unit 18 determines to stop the bread making operation. This is because if the bread making operation is performed at 40 ° C. or higher, the function of yeast cannot be obtained and only unsatisfactory bread can be obtained. That is, the control unit 18 determines whether or not to start the bread making operation using the first temperature measurement result.

  It is preferable to inform the user that the bread making operation is stopped, for example, by displaying an error message on the display unit 50 or sounding a notification sound. Thereby, the user can recognize that the temperature of the baking chamber 11 is high and cannot make bread, and can perform a judgment such as performing a bread making operation after a certain time. Alternatively, once the bread making operation is stopped, the temperature in the baking chamber 11 is detected again after a predetermined time, and if the temperature is lower than 40 ° C., the bread making operation may be resumed. Absent.

  When the detected temperature T1 is lower than 40 ° C. (YES in step S3), the control unit 18 confirms whether or not the detected temperature T1 is within the range of 30 ° C. to 40 ° C. (step S4). When the detected temperature T1 is 30 ° C. or lower (NO in step S4), the control unit 18 selects the normal course and automatically starts the bread making operation (operation) according to the normal course (step S5). ). When the bread making operation according to the normal course is started, the bread making operation is performed without changing the course until the bread is baked.

  On the other hand, when the detected temperature T1 is in the range of 30 ° C. to 40 ° C. (YES in step S4), the summer course (high temperature course) is selected and the bread making operation (driving) according to the summer course is performed. Is started (step S6). That is, using the first temperature measurement result, the control unit 18 determines (first determination) which course to select from among a plurality of bread making courses that are selectively used depending on the environmental temperature. This summer course corresponds to the predetermined bread-making course of the present invention.

  When the summer course is started, the control unit 18 confirms whether or not the kneading process is completed (step S7). Whether or not the kneading process has been completed can be determined by, for example, the elapsed time from the start of the bread making operation. When the kneading process is completed (YES in step S7), the control unit 18 detects the temperature (T2) of the baking chamber 11 using the temperature sensor 19 (step S8). The detected temperature T2 corresponds to the second temperature measurement result in the present invention.

  When the temperature T2 is detected, the control unit 18 checks whether or not the detected temperature T2 is 30 ° C. or lower (step S9). If the detected temperature T2 is 30 ° C. or lower (YES in step S9), the control unit 18 determines that the current summer course operation is changed to the normal course operation, and thereafter the bread making operation is changed to the normal course. The operation is performed (step S10). That is, if it is a bakery course, the process after a fermentation process (primary fermentation) will be performed by a normal course (refer FIG. 4), and if it is a rice flour bread course, the process after a bench time will be performed by a normal course. (See FIG. 6).

  On the other hand, when the detected temperature T2 is higher than 30 ° C. (NO in step S9), the control unit 18 determines that the operation is continued with the current summer course, and the operation of the summer course is continued (step S11). That is, the control unit 18 uses the second temperature measurement result performed during the execution of the summer course to determine whether or not to change the ongoing summer course to the normal course (second determination). . After the second determination is made, the bread is baked according to the course determined there.

  As described above, in the present embodiment, when the normal course is selected using the first temperature measurement result, the bread is baked without changing the course thereafter. On the other hand, when the summer course is selected using the first temperature measurement result, the course may be changed after that. The reason why the course may be changed when the summer course is selected will be described.

  When the automatic bread maker 1 is used continuously, the temperature in the baking chamber 11 may be higher than the environmental temperature (temperature of the place where the automatic bread maker is placed; outside temperature). is there. For this reason, if it is determined that only the temperature result (first temperature measurement result) measured after the start key 52 is operated, the control unit 18 should originally select the normal course and perform the bread making operation. There is a possibility of accidentally selecting the summer course and making bread. In such a case, a bad bread will be produced. Therefore, the temperature is detected again (T2) after the kneading step, and it is determined again whether or not the summer course can be advanced using the detected temperature T2.

  In the automatic bread maker 1 of the present embodiment, the course change is determined using the temperature T2 detected after the kneading process is completed. This is because a stable temperature is more easily obtained at the stage where the ingredients are kneaded and mixed than immediately after the bread ingredients are added, and the shortening time in the kneading process (shortening time for the normal course in the summer course) is short. In consideration of the fact that it has little influence on the baking of bread.

  As described above, in the automatic bread maker 1 of the present embodiment, the bread making operation is performed by automatically selecting the normal course and the high temperature course (summer course) that are selectively used according to the environmental temperature. For this reason, according to the automatic bread maker of this embodiment, the influence of four seasons is hardly received and the bread | pan of stable quality can be manufactured.

  Although the embodiments of the present invention have been described above, the scope of the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the invention.

  For example, in the embodiment described above, the automatic bread maker 1 is configured to include the summer (high temperature correspondence) course key 57. However, as described above, the summer course key 57 is not necessarily required because the control unit 18 automatically selects whether the course is the normal course or the summer course. Therefore, the summer course key 57 may not be provided. However, it is preferable to configure as in the present embodiment in the sense that there is room for selecting the summer course with the user's free will.

  Moreover, in embodiment shown above, it was set as the structure whose 2nd temperature measurement result is a temperature measurement result performed after a kneading | mixing process. However, the present invention is not limited to this. That is, for example, a temperature change rate is obtained from a result (second temperature measurement result) obtained by performing a plurality of temperature measurements during the kneading step, and whether or not the control unit 18 changes the course based on this change rate. It does not matter even if it is the composition which judges. In the case of this configuration, it is possible to change the course during the kneading process.

  Moreover, in embodiment shown above, although the automatic bread maker 1 showed the case where the bread-making course used properly by environmental temperature change was shown, of course, this invention is applicable also in the case of three or more.

  The present invention is suitable for an automatic bread maker mainly used in general households, and can be widely used for an automatic bread maker.

1 Automatic bread maker 10 Main body 11 Baking chamber (container)
18 Control unit (control means)
19 Temperature sensor (temperature detection means)
20 Lid 22 Display unit 30 Bread container

Claims (5)

An automatic bread maker having a plurality of bread making courses that are selectively used according to environmental temperature,
Having control means for controlling the bread making operation;
The control means uses a first temperature measurement result measured after a bread making start command by a user to determine which course to select from among the plurality of bread making courses; When the previously selected bread making course is a predetermined bread making course, the second temperature measurement result performed during the execution of the predetermined bread making course is used to execute the predetermined bread making process being executed. An automatic bread maker that performs a second determination for determining whether or not to change a bread course to another bread making course selected from the plurality of bread making courses. The control means determines whether to start a bread making operation using the first temperature measurement result before the first determination,
2. The automatic bread maker according to claim 1, wherein the first determination is made when it is determined to start the bread making operation. Each of the plurality of breadmaking courses includes a kneading step of kneading breadmaking ingredients,
The automatic bread maker according to claim 1 or 2, wherein the second temperature measurement result is a result of temperature measurement performed at the end of the kneading step. The plurality of bread-making courses are a first bread-making course that is a normal course, and a second bread-making course that is a course for high temperatures and is shorter in time than the first bread-making course. Become
The automatic bread maker according to any one of claims 1 to 3, wherein the predetermined bread making course is the second bread making course. A storage unit for storing a container in which bread-making ingredients are placed, and a temperature detection means for detecting the temperature in the storage unit,
The automatic bread maker according to any one of claims 1 to 4, wherein the first temperature measurement result and the second temperature measurement result are acquired by the temperature detection means.

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