JPH0213419A - Automatic bread making machine - Google Patents

Abstract

PURPOSE:To be usable for baking bread of various forms and to improve the convenience of use by providing 'a midway stop course' for stopping the process in the midst before the finish of the cooking process such as 'mixing', 'fermentation' 'baking' and the like. CONSTITUTION:A control circuit 24 enable the selection of 'midway stop bread making course' and 'cake course' in addition to the conventional bread making course. In case of making a deformed bread using' midway stop course', a suitable quantity of bread material except yeast are put in mixing reservoirs 6, 8, and yeast is prepared in yeast reservoirs 15, 16. Subsequently, 'bread making course' of 'midway stop course' is selected to start cooking. The bread material is subjected to the cooking processes of 'mixing' and 'primary fermentation' in the mixing reservoirs 6, 8, and after the completion of the above cooking processes, the operation is stopped. In such stop condition, the bread dough is taken out from the mixing reservoirs 6, 8 and formed in a desired shape. The formed bread dough is arranged in the mixing reservoirs 6, 8 and after that, the operation is restarted to execute the cooking processes of 'forming', 'fermentation' and 'baking' after the midway stop. On the other hand, in the case course, when 'mixing' is completed, the midway stop is done.

Description

【発明の詳細な説明】 産業上の利用分野 本発明は、所定のパン材料を投入するだけで、所望の時
刻に焼き立てのパンが出来上がる自動製パン機に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker that can produce freshly baked bread at a desired time simply by adding predetermined bread ingredients.

従来の技術 ３　ベージ 一般にパン焼きは、「練り」「−次発酵」「成形発酵」
「焼き上げ」等の調理工程を経て焼き上げられるもので
、おいしいパンを焼くには高度な製パン技術と、まだ長
い時間が必要とされ、一般家庭においてはなかなかでき
ず、パン材料を投入するだけでパンが焼き上がる自動製
パン機が望まれていた。Conventional technology 3 Bread baking generally involves ``kneading,'' ``secondary fermentation,'' and ``forming fermentation.''
Bread is baked through a cooking process such as "baking", and baking delicious bread requires advanced bread-making techniques and a long time, making it difficult for ordinary households to bake, and simply adding bread ingredients. An automatic bread maker that can bake bread was desired.

このような要望を満たす従来の自動製パン機は例えば第
７図〜第９図に示すような構成になっていた。A conventional automatic bread maker that satisfies such demands has a configuration as shown in FIGS. 7 to 9, for example.

すなわち、この第７図〜第９図において、１は自動製パ
ン機の本体で、この本体１の内部にシャーン２を設け、
かつこのツヤーン２にはモータ３と焼成室４が装備され
ている。そしてこの焼成室４内には第１の練り羽根５を
有する第１の練り容器６と、第２の練り羽根７を有する
。第２の練り容器８がそれぞれ着脱自在に装着される。That is, in FIGS. 7 to 9, 1 is the main body of the automatic bread making machine, and the bread maker 2 is provided inside the main body 1.
Moreover, this yarn 2 is equipped with a motor 3 and a firing chamber 4. The firing chamber 4 includes a first kneading container 6 having a first kneading blade 5 and a second kneading blade 7. The second kneading containers 8 are each removably attached.

９はモータ３の回転を第１のプーリ１０を介して第１の
練り羽根５に伝える第１のベルトで、まだ１１はモータ
３の回転を第２のプーリ１２を介して第２の練り羽根７
に伝える第２のベルトで、これらはそれぞれ減速駆動さ
れる。１３は焼成室４の上部を覆う蓋体、１４は第１の
練り容器６の温度検知を行なう温度センサで、前記焼成
室４の側壁に装備されている。１５．１６は第１の練り
容器６および第２の練り容器８の上方に位置して蓋体１
３に設けられた第１および第２のイースト容器である。9 is a first belt that transmits the rotation of the motor 3 to the first kneading blade 5 via the first pulley 10, and 11 is a belt that transmits the rotation of the motor 3 to the second kneading blade 5 via the second pulley 12. 7
These are each driven at a reduced speed by a second belt that transmits to the . Reference numeral 13 denotes a lid covering the upper part of the baking chamber 4, and 14 a temperature sensor for detecting the temperature of the first kneading container 6, which is installed on the side wall of the baking chamber 4. 15 and 16 are located above the first kneading container 6 and the second kneading container 8 and cover the lid 1.
3 are the first and second yeast containers provided in the yeast container.

１７は温度センサ１４からの温度データおよび入カスイ
ノチ（図示せず）からの人力データ等により第９図に示
す調理工程を順次進めるように調理制御する制菌回路で
ある。Reference numeral 17 denotes a sterilization circuit that controls cooking so that the cooking steps shown in FIG. 9 are sequentially advanced based on temperature data from the temperature sensor 14 and human power data from an input filter (not shown).

このような構成で、第１および第２の練り容器６．８に
イースト以外のパン材料をそれぞれ投入するとともに、
第１および第２のイースト容器１５．１６にイーストを
それぞれ準備し、入カスイノチでタイマーセットすると
、所定時間に運転が始まり、そして温度センサ１４は第
１の練り容器６の温度を検知してモータ３や、第１およ
び第２の練り容器６，８の外周近傍に配設した第１およ
び第２のヒータ１８，１９による加熱を制御口６　ベー
／ 路１７で制御して第９図に示す製パンの各調理工程を自
動的に制御して進め、所望の時刻にパンの成形型でもあ
る練り容器６，８の形状のパンが２個：暁き上がるもの
である。With such a configuration, bread ingredients other than yeast are charged into the first and second kneading containers 6.8, and
When yeast is prepared in the first and second yeast containers 15 and 16, and a timer is set with the input kneading tip, operation starts at a predetermined time, and the temperature sensor 14 detects the temperature of the first kneading container 6 and starts the motor. 3 and the first and second heaters 18, 19 disposed near the outer peripheries of the first and second kneading containers 6, 8 are controlled by the control port 6/channel 17 as shown in FIG. Each cooking process of bread making is automatically controlled and proceeded, and at a desired time, two pieces of bread in the shape of kneading containers 6 and 8, which are also bread molds, are baked.

発明が解決しようとする課題 上記従来の自動製パン機では、パン材料を所定の場所に
準備するのみで自動的にパンが焼き上がるものであるが
、パン材料の準備のみで自動的に焼き上がるパンの形状
は、パンの成形型でもある練り容器６，８の形状であっ
て、つ捷り食パンのみが焼けるものであった。Problems to be Solved by the Invention In the above-mentioned conventional automatic bread maker, bread is automatically baked simply by preparing bread ingredients in a predetermined place; The shape of the bread was that of the kneading containers 6 and 8, which were also molds for the bread, and could only be used to bake crumbled bread.

そのため、例えば、バターロール、クロワツサン等のい
わゆる変形パンを焼く場合には、調理工程のコースを第
９図に示す「発酵寸でコース」を選択して「−次発酵」
寸で済ませ、その後、パン生地を取り出し、好みの形状
に成形した後、別のオーブン等により「成形発酵」と「
焼き上げ」を行なうようにしていた。Therefore, for example, when baking so-called deformed breads such as butter rolls and croissants, select the "fermentation course" shown in Figure 9 for the cooking process course and select "-next fermentation".
After that, take out the bread dough and shape it into the desired shape, then use another oven etc. for ``forming fermentation'' and ``
I tried to do "grilling".

このように従来の自動製パン機において、「焼き上げ」
丑でできるのは「食パン」形状のものだ６ヘー／ けであり、その種類が限られるため、色々な種類のパン
焼きを行なうには使い勝手が悪く、まだこの自動製パン
機の利用頻度も高められず、価値の低いものとなってい
た。In this way, in conventional automatic bread machines, "baking"
The ox can only produce 6 lbs of "white bread" shaped bread, and because the variety is limited, it is not easy to use for baking various types of bread, and the frequency of use of this automatic bread maker is still high. It was not possible to do so, and it had become of low value.

本発明は、このような課題を解決するもので、種々のパ
ン形状のパン焼きにも使用できる使い勝手の良い自動製
パン機を提供することを目的とするものである。The present invention solves these problems, and aims to provide an easy-to-use automatic bread maker that can be used to bake bread of various shapes.

課題を解決するだめの手段 上記課題を解決するだめに本発明の自動製パン機は、焼
成室内に装備され、かつ調理材ｅｌ：’ｌを収納する容
器と、この容器内の調理材料を混練する混練手段と、前
記容器を装備する焼成室内を加熱する加熱手段と、前記
調理椙判の混練手段による「練り」および加熱手段によ
る「発酵」「焼き上げ」等の調理工程中のでき上がりμ
前に途中停止する「途中停止コース」を設けた調理制御
手段とを備えだものである。Means for Solving the Problems In order to solve the above problems, the automatic bread making machine of the present invention includes a container that is installed in a baking chamber and that stores cooking ingredients, and a container that kneads the cooking ingredients in this container. a heating means for heating the inside of the baking chamber equipped with the container; and a heating means for heating the inside of the baking chamber equipped with the container; and "kneading" by the kneading means for the cooking spoon, and "fermentation" and "baking" by the heating means to control the finished product μ.
The cooking control means is provided with an "intermediate stop course" in which the cooking process is stopped midway.

作　　　用 上記構成によれば、バターロール、クロヮノサ７ｔ＼−
ノ ン等の変形パンを作る場合、「途中停止コース」を選択
し、かつパン材料を準備して調理を開始すると、容器内
で”まず「練り」が行なわれ、次にヒータの加熱により
「−次発酵」が進められ、そしてこの「−次発酵」が完
了すると、停止するため、この停止状態において、容器
からパン生地を取り出して成形し、そしてそれを前記容
器または別の受具に並べ、その後途中停止以降の「仕上
げコース」を実施することによシ、パターロール・クロ
ワツサン等の変形パンを焼き上げることができるもので
ある。Effect According to the above configuration, butter roll, blackberry 7t＼-
When making deformed bread such as non-stick bread, when you select the ``intermediate stop course'' and prepare the bread ingredients and start cooking, ``kneading'' is first performed in the container, and then ``-'' is heated by the heater. "Next fermentation" is proceeded, and when this "-next fermentation" is completed, it is stopped, so in this stopped state, the dough is taken out from the container, shaped, and arranged in the container or another receiver, and then By performing the "finishing course" after stopping halfway, it is possible to bake deformed breads such as putter rolls and croissants.

このように種・々の変形パンはもちろんのこと、ケーキ
の「練り」「焼き上げ」等の調理工程をも実現すること
ができる。In this way, it is possible to realize various cooking processes such as ``kneading'' and ``baking'' cakes as well as making various types of bread.

実施例 以下、本発明の一実施例を添付図面にもとづいて説明す
る。Embodiment Hereinafter, one embodiment of the present invention will be described based on the accompanying drawings.

第１図〜第３図において、制御回路１７を除く１から１
９は従来例と同様であり、その説明は省略する。２１は
容器検知手段て、この容器検知子、役２１は、練り容器
６の装着により、シャーシ２に回動自在に備えだスイッ
チレバー２２の他端に設けたスイッチ２３の電気接点を
開閉して検知回路（図示せず）を作動させる。1 to 1 excluding the control circuit 17 in FIGS.
9 is the same as the conventional example, and its explanation will be omitted. Reference numeral 21 denotes container detection means, and the container detector 21 opens and closes the electrical contacts of a switch 23 provided at the other end of the switch lever 22, which is rotatably provided on the chassis 2 when the kneading container 6 is attached. Activate a sensing circuit (not shown).

２４は前記温度センサ１４からの温度データ、前記容器
検知手段２１からの準備情報、および入力スイッチ（図
示せず）からの入力データ等により、第９図に示す従来
の製パンコース、寸だ第３図に示す途中停止の製パンコ
ース、さらにケーキコースの選択を可能とした制御回路
であり、従来の製パンコースに加えて「練り」・「−次
発酵」、まだケーキを作る際には「練り」の調理工程が
終了すると途中停止する調理工程のコースを備えている
。Reference numeral 24 indicates the conventional bread making course shown in FIG. This is a control circuit that makes it possible to select the bread-making course that stops mid-way as shown in Figure 3, and also the cake course. It has a cooking process course that stops halfway when the cooking process of "kneading" is completed.

次に本実施例の「途中停止コース」を用いて調理する変
形パンを作る場合の動作について説明す・　る。まず、
練り容器６，８にイースト以外の変形パン作シのための
適量のパン材料を投入し、またイースト容器１５．１６
にイーストを準備する。Next, an explanation will be given of the operation when making modified bread using the "midway stop course" of this embodiment. first,
An appropriate amount of bread ingredients other than yeast for making modified bread is put into the kneading containers 6 and 8, and yeast containers 15 and 16 are added.
Prepare the yeast.

次に第３図に示す変形パンの調理コースである９　ベー
ン 「途中停止コース」の１製パンコース」を選択して調理
を開始する。パン材料は練り容器６，８内で「練り」・
「−次発酵」の調理二「程が進められ、それが終了する
と停止する。この停止状態で、パン生地を練り容器６，
８内から取り出し、好みの形状に成形して練り容器６，
８内に並べ、その後再スタートして途中停止以降の「成
形発酵」・「焼き上げ」の調理工程を実施して変形パン
を焼き上げる。Next, select the 9-vane 1st bread-making course of the 9-vane ``intermediate stop course'', which is the cooking course for the modified bread shown in FIG. 3, and start cooking. The bread ingredients are "kneaded" in the kneading containers 6 and 8.
The second stage of cooking for "secondary fermentation" is carried out, and when it is finished, it stops. In this stopped state, knead the bread dough in the container 6,
Take it out from inside 8, shape it into the desired shape and knead it in the container 6,
8, and then restarts and performs the cooking process of "forming fermentation" and "baking" after stopping halfway to bake the deformed bread.

また第２図において、２５は焼網で、との焼網ユ２５は
焼成室４内に着脱自在に備えられておシ、成形されたパ
ン生地等を受ける受具となるものである。２６は焼成室
４の側壁間１コ４ａを貫通する前記焼網２５の一端が当
接する受具検知手段で、この受具検知手段２６は焼網２
５が焼成室４に装着された時５回動レバー２７を介して
容器検知手段２１と同様のスイッチ２３の電気接点を開
閉して受具検知回路（図示せず）を作動させるものであ
る。Further, in FIG. 2, reference numeral 25 denotes a grilling grate, and the grilling grate 25 is detachably provided in the baking chamber 4 and serves as a holder for receiving dough, formed bread dough, etc. Reference numeral 26 denotes a receiving device detecting means with which one end of the grilling grate 25 that passes through the side walls 4a of the baking chamber 4 comes into contact;
5 is installed in the firing chamber 4, the electrical contacts of the switch 23, which is similar to the container detection means 21, are opened and closed via the rotation lever 27 to operate a receiver detection circuit (not shown).

次に前記焼網２５を使用した場合における動作１０、、
＞ について説明する。「途中停止コース」・「−次発酵」
終了時の停止時において、練り容器６，８を焼成室４内
から離脱させてパン生地を取り出１″。Next, operation 10 when using the grille 25,
> will be explained. "Midway stop course"/"-next fermentation"
When stopping at the end, the kneading containers 6 and 8 are removed from the baking chamber 4 and the dough is taken out 1''.

そして練り容器６，８の替わりに焼網２５を焼成室４内
に装着する。この時、受具検知手段２６は焼網２５の一
端によシ動かされて、焼網；２５の装着を制御回路２４
に伝える。これにより、第３図に示すように、焼網２５
を用いる調理条件（温度・時間制御等）に適した途中停
止以降の調理工程が選択される。そこでパン生地を好み
の形状に成形して以降の調理を進め、パンを焼き上げる
。Then, instead of the kneading containers 6 and 8, a grill 25 is installed in the baking chamber 4. At this time, the receiver detection means 26 is moved by one end of the grill 25, and the control circuit 24 causes the grill 25 to be attached.
tell to. As a result, as shown in FIG.
The cooking process after the midway stop is selected that is suitable for the cooking conditions (temperature, time control, etc.) using the . There, the bread dough is shaped into the desired shape and the subsequent cooking steps are carried out to bake the bread.

なお、練り容器６の容器検知手段２１においても、受具
検知手段２６と同様に途中停止以降の専用の「仕上げコ
ース」を選択可能としても良いが、本実施例のように、
練り容器使用時を優先させて「仕上げコース」を実施し
だ方が使い勝手が良いため、本実施例においては、受具
検知手段２６のみを説明した。Note that the container detection means 21 of the kneading container 6 may also be configured to be able to select a dedicated "finishing course" after stopping halfway, similar to the receiver detection means 26, but as in this embodiment,
Since it is more convenient to implement the "finishing course" with priority given to the use of the kneading container, only the receiver detection means 26 has been described in this embodiment.

また当然の事々がら、練り容器、ヒータ等は必ずしも２
個備える必要はないが、だだ、焼網２５１１　ベーン の使用時においては、実際上ある程度の広さが必要とな
るため、本実施例においては、２個同時焼きのものにつ
いて説明した。Also, as a matter of course, kneading containers, heaters, etc.
Although it is not necessary to have separate grilling nets, when using the grilling net 2511 vane, a certain amount of space is actually required, so in this embodiment, two grilling nets are used for simultaneous grilling.

第４図〜第６図は本発明の自動製パン機における調理工
程の他の構成例を示しだもので、第４図は第１図の別実
施例を示したものである。4 to 6 show other structural examples of the cooking process in the automatic bread maker of the present invention, and FIG. 4 shows another embodiment of FIG. 1.

前述した実施例では、例えば製パン時の始めからパン材
料を練り容器に準備して開始しだが、パンの種類のなか
にはさほど練りを必要としないものもあり、まだケーキ
においては、練り容器内で材料の「練り」を実施しても
「練り」終了時の停止時にケーキ型に移し替えることが
必要となる。In the above-mentioned embodiment, bread ingredients are prepared in a kneading container from the beginning of the bread making process, but some types of bread do not require much kneading, and some cakes are still prepared in a kneading container. Even if the ingredients are "kneaded", it is necessary to transfer them to a cake mold when the "kneading" is stopped.

そのため、第４図の実施例では調理工程のコースとして
、前記「途中停止コース」例えば■製パンコース、■ケ
ーキコースに、「途中停止コース」の途中停止以降のみ
の仕上げを行なう「仕上げコース」例エバ◎製パンコー
ス、０ケーキコースを加えて、これらを調理制御手段に
より選択可能とし、これらの調理が可能となるようにし
たものである。Therefore, in the embodiment shown in FIG. 4, the courses of the cooking process include the above-mentioned "mid-stop courses", such as (1) bread making course, (2) cake course, and a "finishing course" in which finishing is performed only after the mid-stop of the "mid-stop course". For example, an Eva ◎ bread making course and a 0 cake course are added, and these can be selected by the cooking control means, so that these can be cooked.

第Ｓ図は第２の別実施例を示したもので、この第５図に
示す第２の別実施例では、第４図で示しだ第１の別実施
例と同様に、調理工程のコース選択時に、調理制御手段
により、「途中停止コース」と「仕上げコース」を選択
可能に構成するとともに、［途中停止コース選択時に「
練り」・「−次発酵」の調理工程が終了して停止した際
、「仕上げコース」の頭出しを行なって再スタートに備
える頭出し制御を行なうようにしたもので、制御回路２
４の構成の簡略化を図っている。FIG. S shows a second alternative embodiment. In the second alternative embodiment shown in FIG. At the time of selection, the cooking control means is configured to enable selection of the "midway stop course" and "finishing course", and also allows the "midway stop course" to be selected.
When the cooking process of "kneading" and "-next fermentation" is finished and stopped, the "finishing course" is cued up in preparation for restarting, and the control circuit 2
The structure of No. 4 is simplified.

第６図は第３の別実施例を示したもので、この第６図に
示す第３の実施例では、前述した実施例と同様に調理工
程のコース選択時に「途中停止コース」を選択し、調理
を進めると、「−次発酵」が終了して停止するもので、
この時、再スタート前に途中停止以降の種々の「仕上げ
コース」、例えば「成形発酵」「焼き上げ」のそれぞれ
の時間を長・短に設定したの、■コース、まだ「焼き上
げ」のみのＯコース等を選択可能としてその調理の幅を
広げたものである。FIG. 6 shows a third alternative embodiment. In the third embodiment shown in FIG. 6, the "intermediate stop course" is selected when selecting the course of the cooking process, as in the above-mentioned embodiment. , as the cooking progresses, the "-next fermentation" ends and stops.
At this time, before restarting, I set the various "finishing courses" after the mid-stop, such as long and short times for "forming fermentation" and "baking", the ■ course, and the O course, which only has "baking". This widens the range of cooking options by allowing you to select from.

１３ベーノ 々お、上記実施例においては、「製パン」以外の調理例
として「ケーキ」のみの説明を行なったが、この「ケー
キ」に限らず、例えば、「クツキー１さらには「ドース
）Ｊ等、いわゆる混練手段による「練り」まだは加熱手
段による「焼き」等の両方またはいずれか一方によシ調
理が可能なものであれば、同様に調理が行なえることは
言うまでもない。13. In the above embodiment, only "cake" was explained as a cooking example other than "bread making", but it is not limited to this "cake". It goes without saying that any food that can be cooked in the same way, such as ``kneading'' using so-called kneading means and/or ``baking'' using heating means, can be prepared in the same manner.

発明の効果 上記実施例の説明から明らかなように、本発明によれば
、焼成室内に装備され、かつ調理材料を収納する容器と
、この容器内の調理４Ｅ料を混練する混練手段と、前記
容器を装備する焼成室内を加熱する加熱手段と、前記調
理利料の混練手段による「練り」および加熱手段による
「発酵」「焼き上げ」等の調理工程中のでき上がり以前
に途中停止する「途中停止′コース」を設けた調理制御
手段とを備えているため、パンの成形型でもある容器の
形状以外のパンやケーキ等の調理をも簡単に行なうこと
ができ、その結果、使い勝手は一段と向１４　ベーン 上するものである。Effects of the Invention As is clear from the description of the above-mentioned embodiments, according to the present invention, there is provided a container that is installed in the baking chamber and stores cooking ingredients, a kneading means for kneading the cooking 4E ingredients in this container, and A heating means for heating the inside of a baking chamber equipped with a container, and a "halfway stop" for stopping midway through cooking processes such as "kneading" by the kneading means for the cooking ingredients and "fermentation" and "baking" by the heating means before the cooking process is completed. Because it is equipped with a cooking control means that has 14 cooking courses, it is possible to easily cook breads and cakes in shapes other than the container shape, which is also a bread mold. It is something that goes above and beyond.

【図面の簡単な説明】[Brief explanation of the drawing]

第１図は本発明の一実施例を示す自動製パン機の断面図
、第２図は同自動製パン機でケーキを焼くときの状態を
示す断面図、第３図は同自動製パン機の調理工程を示す
プロセス図、第４図は同自動製パン機における調理工程
の第１の別実施例を示すプロセス図、第５図は同調理工
程の第２の別実施例を示すプロセス図、第６図は同調理
工程の第３の別実施例を示すプロセス図、第７図は従来
の自動製パン機を示す断面図、第８図は同自動製パン機
の平面図、第９図は従来の自動製パン機の調理工程を示
すプロセス図である。 ３・・・・・モータ、４・・・・・・焼成室、６，７・
・・・・練り羽根、６，８・・・・練り容器、９，１１
・・・・・ベルト、１８．１９・・・・・・ヒータ、２
４・・・・制御回路、２６・・・・・・焼網、２６・・
・・・・受具検知手段。 代理人の氏名　弁理士　粟　野　重　孝　ほか１名憾　
　　゛ 爬Ｓ 嫉Fig. 1 is a sectional view of an automatic bread maker showing an embodiment of the present invention, Fig. 2 is a sectional view showing the state when baking a cake with the same automatic bread maker, and Fig. 3 is a sectional view of the same automatic bread maker. FIG. 4 is a process diagram showing a first alternative embodiment of the cooking process in the automatic bread maker, and FIG. 5 is a process diagram showing a second alternative embodiment of the same cooking process. , FIG. 6 is a process diagram showing a third alternative embodiment of the same cooking process, FIG. 7 is a sectional view showing a conventional automatic bread maker, FIG. 8 is a plan view of the same automatic bread maker, and FIG. The figure is a process diagram showing the cooking process of a conventional automatic bread maker. 3...Motor, 4...Baking chamber, 6,7...
...Kneading blade, 6,8...Kneading container, 9,11
...Belt, 18.19...Heater, 2
4...Control circuit, 26...Grilling grid, 26...
...Receiver detection means. Name of agent: Patent attorney Shigetaka Awano and one other person
゛S jealousy

Claims (4)

【特許請求の範囲】[Claims] （１）焼成室内に装備され、かつ調理材料を収納する容
器と、この容器内の調理材料を混練する混練手段と、前
記容器を装備する焼成室内を加熱する加熱手段と、前記
調理材料の混練手段による「練り」および加熱手段によ
る「発酵」「焼き上げ」等の調理工程中のでき上がり以
前に途中停止する「途中停止コース」を設けた調理制御
手段とを備えてなる自動製パン機。(1) A container that is installed in a baking chamber and that stores cooking materials, a kneading means that kneads the cooking materials in this container, a heating device that heats the inside of the baking chamber that is equipped with the container, and kneading of the cooking materials. An automatic bread making machine comprising a cooking control means provided with an "intermediate stop course" in which cooking processes such as "kneading" by a heating means and "fermentation" and "baking" by a heating means are stopped before the completion of the cooking process. （２）調理工程のコースとして、調理工程の途中停止以
降のみの仕上げを行なう「仕上げコース」を付加し、こ
の「仕上げコース」を調理工程開始時に調理制御手段に
より選択可能に構成した請求項１記載の自動製パン機。(2) As a course of the cooking process, a "finishing course" that performs finishing only after the halfway stop of the cooking process is added, and this "finishing course" is configured to be selectable by the cooking control means at the start of the cooking process. Automatic bread maker as described. （３）調理制御手段は、少なくとも調理工程のコースで
ある「途中停止コース」と途中停止以降の「仕上げコー
ス」を選択可能に構成し、かつ「途中停止コース」終了
時に前記「仕上げコース」を頭出しするように構成した
請求項２記載の自動製パン機。(3) The cooking control means is configured to be able to select at least a "midway stop course" which is a course of the cooking process and a "finishing course" after the midway stop, and selects the "finishing course" at the end of the "midway stop course". 3. The automatic bread maker according to claim 2, wherein the automatic bread maker is configured to perform cueing. （４）調理制御手段は、調理工程の「途中停止コース」
の途中停止までの終了時に、数種の途中停止以降の「仕
上げコース」を選択可能に構成した請求項１記載の自動
製パン機。（５）調理制御手段は、調理工程の「途中停
止コース」の途中停止までの終了時に、調理途中の調理
材料を収納する容器または前記調理材料を受ける受具の
焼成室への装着に連動して、前記容器または受具の装着
を検知する検知手段により、調理工程の途中停止以降の
「仕上げコース」の頭出しをするように構成した請求項
１記載の自動製パン機。(4) The cooking control means is a "midway stop course" of the cooking process.
2. The automatic bread maker according to claim 1, wherein when finishing up to an intermediate stop, several kinds of "finishing courses" after the intermediate stop can be selected. (5) The cooking control means is configured to operate in conjunction with the installation of a container for storing cooking ingredients in the middle of cooking or a receiver for receiving the cooking ingredients in the baking chamber at the end of the "midway stop course" of the cooking process up to the halfway stop. 2. The automatic bread maker according to claim 1, wherein the detection means for detecting attachment of the container or receiver is used to cue the beginning of a "finishing course" after a halfway stop of the cooking process.