JPS63160624A - Automatic bread maker - Google Patents
Automatic bread makerInfo
- Publication number
- JPS63160624A JPS63160624A JP61305518A JP30551886A JPS63160624A JP S63160624 A JPS63160624 A JP S63160624A JP 61305518 A JP61305518 A JP 61305518A JP 30551886 A JP30551886 A JP 30551886A JP S63160624 A JPS63160624 A JP S63160624A
- Authority
- JP
- Japan
- Prior art keywords
- container
- kneading
- yeast
- opening
- bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims description 32
- 238000004898 kneading Methods 0.000 claims description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 42
- 238000010304 firing Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 238000000855 fermentation Methods 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 239000012212 insulator Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B7/00—Baking plants
- A21B7/005—Baking plants in combination with mixing or kneading devices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、所定材料を投入するだけで所望時に焼き立で
のパンができ上がるようにした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 ingredients.
（従来の技術）
家庭でパンを焼く場合、一般的には練り機９発酵機、伸
し棒、オーブン等を利用しているが、温度と時間の管理
が非常に廻しく、これをある程度自動化してパンを焼き
上げる従来技術として焼き上がり時刻の設定のみで自動
的にパンが焼き上がる機器は種々考えられており、その
例を第２図に示す、すなわち、１は本体ケース、２は本
体ケース１内に設けられたシャーシ、３はモータ、４は
ヒータ、６は外周を断熱材５で覆った焼成室であって、
これらモータ３．ヒータ４．焼成室６はシャーシ２に固
定されている。焼成室６内には、練り羽根７を有する練
り容器８が着脱自在に装着されており、練り羽根７はモ
ータ３によりベルト９゜プーリ１０．プーリ１１を介し
減速駆動回転させられる。焼成室６上方には、内Ｍ１２
を有する開閉自在な蓋体１３が設けられ、また、練り容
器８内に水を供給するための給水装置１４が設けられて
いる。さらに、練り容器８の温度を検知する温度検知器
と、モータ３．ヒータ４．給水装置１４等を制御する制
御装［１５と、この制御装置１５の制御条件を設定する
入力装置（図示せず）とが設けられている。このように
構成したものは、練り容器８内に水以外の材料を投入し
、入力装置より焼き上げ時刻等を入力すると、給水袋！
！１４およびモータ３が所定時刻に運転を開始し、練り
容器８の温度を検知しながら練り工程が行なわれ、所定
温度あるいは所定時間になるとモータ３が停止し発酵工
程に入る９発酵工程では、練り容器８の温度によってヒ
ータ４による温度制御が行なわれたり、モータ３の回転
によるガス抜き動作が何度か行なわれながら進行し、所
定時間経過後にヒータ４に通電されて焼成工程が行なわ
れ、所望時刻にパンが焼き上がるようにしたものである
。(Conventional technology) When baking bread at home, generally a kneading machine, a fermentation machine, a stretching rod, an oven, etc. are used, but the control of temperature and time is extremely complicated, so it is necessary to automate this to some extent. As a conventional technique for baking bread, various devices have been devised that automatically bake bread by simply setting the baking time, and an example is shown in Figure 2. 1 is a chassis provided inside, 3 is a motor, 4 is a heater, 6 is a firing chamber whose outer periphery is covered with a heat insulating material 5,
These motors3. Heater 4. The firing chamber 6 is fixed to the chassis 2. A kneading container 8 having kneading blades 7 is detachably installed in the firing chamber 6, and the kneading blades 7 are driven by a motor 3 through a belt 9° pulley 10. It is rotated by a deceleration drive via a pulley 11. Above the firing chamber 6, an inner M12
A lid 13 that can be opened and closed is provided, and a water supply device 14 for supplying water into the kneading container 8 is also provided. Furthermore, a temperature detector for detecting the temperature of the kneading container 8 and a motor 3. Heater 4. A control device [15] that controls the water supply device 14 and the like, and an input device (not shown) that sets control conditions for the control device 15 are provided. With this configuration, when you put ingredients other than water into the kneading container 8 and input the baking time etc. from the input device, a water supply bag is created!
! 14 and the motor 3 start operating at a predetermined time, and the kneading process is performed while detecting the temperature of the kneading container 8. When the temperature reaches the predetermined temperature or a predetermined time, the motor 3 stops and the fermentation process begins. The temperature is controlled by the heater 4 depending on the temperature of the container 8, and the degassing operation is performed several times by the rotation of the motor 3. After a predetermined period of time, the heater 4 is energized and the baking process is carried out as desired. The bread was baked on time.
（発明が解決しようとする問題点）
このような従来のものでは、パンを所望時刻に焼き上げ
るため、材料を練り容器８に入れてスタートさせてから
実際にパン作りに必要な時間が来るまで、練り容器８に
入った材料はそのままの形で放置されている。直ぐにパ
ンを作る場合は問題ないが、例えば夜にセットして朝に
焼き上げたいというような場合、材料の中に水分を入れ
ておくと練る前にイースト菌が発酵を始めてしまい、全
くパンができなくなる。そのため、水は別の場所に置い
ておき、練りが始まると同時に給水装置１４によって水
を供給するようにしている。このため。(Problems to be Solved by the Invention) In such a conventional method, in order to bake bread at a desired time, from the time the ingredients are placed in the kneading container 8 until the time required for actually making the bread arrives, The materials in the kneading container 8 are left as they are. There is no problem if you want to make bread immediately, but if you want to set it up at night and bake it in the morning, for example, if you add moisture to the ingredients, the yeast will start fermenting before you knead them, and you won't be able to make bread at all. . Therefore, water is kept in a separate location, and water is supplied by the water supply device 14 at the same time as kneading begins. For this reason.
大きな水タンクとポンプ機構からなる給水装置１４が不
可欠な構成要素となり、製パン機全体の大きさも大きく
なる。また、水を長時間放置しておくと、夏の暑いとき
など水温が上がるため、練り時にパン生地の温度が高く
なりずきてイースト菌の活性が高まりすぎ、良いパンが
できなくなる。また、冬の寒い時には水の温度が下がり
すぎ、給水のとき冷水がイースト菌にあたりイースト菌
が死滅してしまい、この場合も良いパンができなくなる
。また、さらに気温が低い場合は水が凍ってしまい全く
パンができなくなってしまう。そこで。The water supply device 14 consisting of a large water tank and a pump mechanism becomes an essential component, and the overall size of the bread maker increases. Also, if you leave water for a long time, the temperature of the water will rise during hot summer months, which will cause the temperature of the dough to rise during kneading and the activity of the yeast will become too high, making it impossible to make good bread. Also, in cold winters, the temperature of the water drops too low, and when water is supplied, the cold water hits the yeast and kills the yeast, making it impossible to make good bread. Also, if the temperature is even lower, the water will freeze and you will not be able to make bread at all. Therefore.
水温が下がらないように水タンクを断熱構造にしたり、
氷を入れて冷やしたりする構成としていた。The water tank has an insulated structure to prevent the water temperature from dropping,
It was designed to be chilled by adding ice.
また、イースト菌の入った状態で給水しながら練り始め
ると、その時点から発酵が進行すると同時に、練りによ
ってパン生地の温度が上昇する。そのため、練り始めの
時のパン生地の温度によって練り時間を変えないと、パ
ン生地の温度が上がりすぎたり低すぎたりして、うまく
パンができなくなる。また逆に、パン生地の温度を最適
な温度になるように練り時間を制御すると、その都度発
酵時間が変わることになり、過発酵になったり発酵不足
になったりし、常に安定したパンができなかったり、ま
た、練り始めのパン生地の温度によって練り不足や練り
すぎになったり、うまくパンができなくなる等の問題が
あった。そのため、パン作りの別の方法として、練り容
器内にイースト菌以外の材料を入れて先に前線りを行な
い、ある時間ねかしてからパンを所望時刻に焼き上げる
ために必要な時間が来てからイースト菌を投入して後練
りを行ない１発酵、焼成という工程で行なう方法があり
、この方法で自動的にパン作りを行なえば前述の問題が
なく、夏冬にかかわらず常に安定した良好なパンを焼き
上げることができるし、給水装置や断熱構成を必要とし
ないので小型にできるが、現実にはイースト菌を自動的
に練り容器内へ投入し得るようにした具体的構成は全く
考えられていなかった。Additionally, if you start kneading the dough with yeast in it while supplying water, fermentation will proceed from that point and the temperature of the dough will rise as the dough is kneaded. Therefore, unless you change the kneading time depending on the temperature of the dough at the beginning of kneading, the temperature of the dough will become too high or too low, and the bread will not turn out properly. Conversely, if you control the kneading time so that the temperature of the bread dough is at the optimum temperature, the fermentation time will change each time, resulting in over-fermentation or under-fermentation, making it difficult to consistently produce bread. Furthermore, depending on the temperature of the dough at the beginning of kneading, there have been problems such as insufficient kneading or over-kneading, and failure to form bread properly. Therefore, another method of making bread is to put all ingredients other than yeast in a kneading container and preheat it first, let it rest for a certain period of time, and then add yeast only after the time required to bake the bread at the desired time has come. There is a method that involves adding the ingredients, post-kneading, fermentation, and baking.If you use this method to automatically make bread, you will not have the problems mentioned above, and you will always be able to bake consistently good bread regardless of summer or winter. However, in reality, no concrete structure had been thought of that would allow the yeast to be automatically introduced into the kneading container.
本発明は上記の点に鑑み、イースト菌を自動的に練り容
器内へ投入し得るようにした自動製パン機を提供するも
のである。In view of the above-mentioned points, the present invention provides an automatic bread making machine that can automatically introduce yeast into a kneading container.
（問題点を解決するための手段）
そこで本発明は、モータにより駆動回転する練り羽根を
有する練り容器を装脱自在に収容した焼成容器上を覆う
開閉自在の蓋体内に、該蓋体上面に開口する上部開口部
と前記焼成容器内に開口する下部開口部を有するイース
ト菌容器を設け、該イースト菌容器の下部開口部は前記
練り容器上に位置し駆動装置によって作動する開閉板に
より開閉されるようにしたものである。(Means for Solving the Problems) Therefore, the present invention provides for a kneading container having kneading blades driven and rotated by a motor to be removably housed in a removably openable lid body that covers the top surface of the lid body. A yeast container having an upper opening that opens and a lower opening that opens into the baking container is provided, and the lower opening of the yeast container is opened and closed by an opening/closing plate located on the kneading container and operated by a drive device. This is what I did.
（作 用）
焼成容器に収容した練り容器上部に位置して蓋体に上下
に開口部を有するイースト菌容器を設け、上部の開口部
を蓋体上面に開口させ、下部開口部を駆動装置によって
駆動される開閉板により開閉されるようにしたことで、
イースト菌を蓋体を閉めた状態でイースト菌容器に入れ
、必要時に駆動装置を働かせて開閉板を開いてイースト
菌を練り容器内へ落下させられる。そのため、初期に練
り容器へ水と小麦粉等のイースト菌以外の材料を入れて
前線りを行なっておき、その前線りした材料中へイース
ト菌を入れて後練りを行なうことができるので、水タン
ク、ポンプ等の給水装置や水タンクの断熱構成が不要と
なる。また、イースト菌容器へのイースト菌の装入が容
易となる。(Function) A yeast container is provided which is located above the kneading container housed in the baking container and has vertical openings in the lid, the upper opening is opened on the top surface of the lid, and the lower opening is driven by a drive device. By making it open and close using the opening/closing plate,
Yeast is put into the yeast container with the lid closed, and when necessary, the driving device is operated to open the opening/closing plate to allow the yeast to fall into the kneading container. Therefore, it is possible to initially mix ingredients other than yeast, such as water and flour, into a kneading container, and then add yeast to the premixed ingredients for post-kneading. This eliminates the need for water supply equipment such as the Further, it becomes easy to charge yeast into the yeast container.
（実施例）
第１図は本発明の実施例を示し、３０は本体、３１は本
体内に設けたシャーシ、３２はシャーシ３１に固定され
たモータであり、このモータ３２のシャフトの一端には
モータ冷却用ファン３３が固定され、その他端には小プ
ーリ３４が固定されている。また。(Embodiment) FIG. 1 shows an embodiment of the present invention, in which 30 is a main body, 31 is a chassis provided in the main body, 32 is a motor fixed to the chassis 31, and one end of the shaft of this motor 32 is A motor cooling fan 33 is fixed, and a small pulley 34 is fixed to the other end. Also.
このモータ３２には冷却用ファン３３の周囲にファン効
率を上げるためのファンガイド３５が固定されている。A fan guide 35 is fixed to this motor 32 around a cooling fan 33 in order to increase fan efficiency.
３６は大プーリ３７の軸を軸支する軸受であり、シャー
シ３１に支持されている。大プーリ３７の軸の上端には
コネクタ３８が取り付けられている。大プーリ３７と小
プーリ３４にはベルト３９が掛は渡され、モータ３２の
回転によりコネクタ３８が回転する。４０はスイッチレ
バーであって、シャーシ３１に支持した軸４１に回動自
在に支持されている。４２はスイッチであって、スイッ
チレバー４０の一端上部に位置するよう設けられている
。シャーシ３１にはまた。A bearing 36 supports the shaft of the large pulley 37, and is supported by the chassis 31. A connector 38 is attached to the upper end of the shaft of the large pulley 37. A belt 39 is passed between the large pulley 37 and the small pulley 34, and the connector 38 is rotated by the rotation of the motor 32. Reference numeral 40 denotes a switch lever, which is rotatably supported by a shaft 41 supported by the chassis 31. Reference numeral 42 denotes a switch, which is provided above one end of the switch lever 40. Also on chassis 31.
焼成容器４４．焼成容器４４の周囲を覆う遮熱板４５お
よび焼成容器４４の底部に位置しコネクタ３８を囲むよ
う円筒状ガイド４３が固定されている。焼成容器４４に
は、壁面に碍子を介して止め金具４７によりヒータ４８
が固定され、さらに容器固定ばね４９および弾性的に支
持された温度検知部５０が固定されている。また、焼成
容器４４は上部を固定部材５７により本体上枠５８に固
定している０本体３０は本体上枠５８と固定されると共
にシャーシ３１とも固定されている。５５は焼成容器４
４内に着脱自在に収容装着された練り容器であって、上
部には提げ手５６が設けられ、内部には軸受５１に支持
された羽根軸５４に着脱自在に装着の練り羽根５３が設
けられている。また。Firing container 44. A heat shield plate 45 that covers the periphery of the firing container 44 and a cylindrical guide 43 are fixed to the bottom of the firing container 44 so as to surround the connector 38 . A heater 48 is attached to the firing container 44 by a metal fitting 47 via an insulator on the wall surface.
is fixed, and furthermore, a container fixing spring 49 and an elastically supported temperature sensing section 50 are fixed. Further, the firing container 44 has its upper portion fixed to the main body upper frame 58 by a fixing member 57.The main body 30 is fixed to the main body upper frame 58 and also to the chassis 31. 55 is the firing container 4
A kneading container is removably housed in a kneading container 4, and a handle 56 is provided at the top, and a kneading blade 53 is provided inside the kneading container 53, which is removably attached to a blade shaft 54 supported by a bearing 51. ing. Also.
上記羽根軸５４の下部にはコネクタ３８に接続して回転
を伝達される容器コネクタ５２が固定されている。A container connector 52 is fixed to the lower part of the vane shaft 54 and is connected to the connector 38 to transmit rotation.
練り容器５５は、焼成容器４４内に収容装着されたとき
円筒状ガイド４３．容器固定ばね４９が嵌合し、外面に
温度検知部５０が圧接する。６８は開閉自在な蓋体であ
って、焼成容器４４上部に位置する内蓋６６を取り付け
た蓋カバー６７が設けられている。蓋体６８を閉めるこ
とにより内ｉ６６と焼成容器４４で調理室６９が形成さ
れる。内蓋６６には蓋体６８を閉めたとき練り容器５５
の上部に位置するイースト菌容器６５が固定されている
。このイースト菌容器６５は内壁は逆円錐状をなし、上
部には蓋体６８の上面に開口し着脱自在なイースト菌容
器蓋６２で塞がれる上部開口部が形成され、下部には内
蓋６６の下方へ開口し開閉板６３で塞がれる下部開口部
が形成されている。When the kneading container 55 is housed and installed in the firing container 44, the cylindrical guide 43. The container fixing spring 49 is fitted, and the temperature detection section 50 is pressed against the outer surface. Reference numeral 68 denotes a lid body that can be opened and closed, and is provided with a lid cover 67 to which an inner lid 66 located above the firing container 44 is attached. By closing the lid 68, a cooking chamber 69 is formed by the inner i66 and the baking container 44. The inner lid 66 has a kneading container 55 when the lid 68 is closed.
A yeast container 65 located at the top of the container is fixed. The inner wall of this yeast container 65 has an inverted conical shape, and an upper opening is formed at the upper surface of the lid body 68 and is closed with a removable yeast container lid 62, and the lower part is formed under the inner lid 66. A lower opening is formed that opens to the bottom and is closed by an opening/closing plate 63.
開閉板６３はイースト菌容器６５と内蓋６６とに挟まれ
て軸支される回転軸６４と固定されており、駆動装置５
９に通電されると、軸６０に回転自在に軸支された伝達
板６１が駆動されて回転軸６４を回動することにより開
かれる。７０は調理でき上がり時間等の入力設定用のス
イッチパネル、７１はスイッチパネル７０の入力および
温度検知部５０の入力情報を基に、モータ３２．ヒータ
４８等の制御条件を決定し、出力するための制御装置で
ある。The opening/closing plate 63 is fixed to a rotating shaft 64 that is supported between the yeast container 65 and the inner lid 66, and is connected to the drive device 5.
9 is energized, the transmission plate 61 rotatably supported by the shaft 60 is driven and opened by rotating the rotating shaft 64. Reference numeral 70 indicates a switch panel for setting inputs such as cooking completion time, and 71 indicates motor 32. This is a control device for determining and outputting control conditions for the heater 48 and the like.
つぎに上記装置の動作について説明する。Next, the operation of the above device will be explained.
焼成容器４４内に、練り羽根５３を装着すると共に小麦
粉、水等のイースト菌以外の材料を入れた練り容器５５
をセットし、蓋体６８を閉め、イースト菌容器６５に所
定量のイースト菌を入れておく。この状態でスイッチパ
ネル７０よりパンのでき上がり時間を入力し、スタート
させる。所定時間になるとモータ３２の運転が始まり小
プーリ３４が回転し、ベルト３９を介して大プーリ３７
およびコネクタ３８が回転する。コネクタ３８の回転は
そのまま容器コネクタ５２に伝達され、練り容器５５内
の練り羽根５３を回転させて材料を練る。ついでまた、
所定時間が来ると、蓋体６８内部の駆動装置５９に通電
されて伝達板６１が駆動され、回転軸６４を動かし開閉
板６３を開き、イースト菌容器６５内に投入する。練り
容器５５内に投入されたイースト菌は、他の材料と共に
所定時間混練された後、制御装置７１のプロセス制御に
基づき、温度検知部５０の情報を入力しつつ、ヒータ４
８で練り容器５５の温度を調整しながら一次発酵、ガス
抜き、成形発酵、焼成の各工程を自動的に行ない、設定
した時間にパンが焼き上がるようになる。A kneading container 55 is equipped with a kneading blade 53 inside the baking container 44 and contains materials other than yeast, such as flour and water.
is set, the lid 68 is closed, and a predetermined amount of yeast is put into the yeast container 65. In this state, input the bread completion time from the switch panel 70 and start the bread. When a predetermined time has elapsed, the motor 32 starts operating, the small pulley 34 rotates, and the large pulley 37 is connected via the belt 39.
and connector 38 rotates. The rotation of the connector 38 is directly transmitted to the container connector 52, and the kneading blades 53 in the kneading container 55 are rotated to knead the material. Then again,
When a predetermined time has elapsed, the driving device 59 inside the lid 68 is energized to drive the transmission plate 61, move the rotary shaft 64, open the opening/closing plate 63, and put yeast into the container 65. After the yeast put into the kneading container 55 is kneaded with other materials for a predetermined period of time, the yeast is kneaded with the heater 4 while inputting information from the temperature detection section 50 based on the process control of the control device 71.
While adjusting the temperature of the kneading container 55 in step 8, the steps of primary fermentation, degassing, forming fermentation, and baking are performed automatically, and the bread is baked at the set time.
（発明の効果）
以上のように本発明によれば、イースト菌容器に収容し
たイースト菌を、イースト菌容器の下部開口部を閉じて
いる開閉板を駆動装置を駆動して開くことにより練り容
器へ投入できるので、練り容器でイースト菌以外の水、
小麦粉等の材料を前線りしたものの中に投入して後練り
でき、従って、水タンクや給水装置、水タンクの断熱構
成を必要としなくなり、製パン機全体を小型化でき、ま
た。(Effects of the Invention) As described above, according to the present invention, the yeast stored in the yeast container can be thrown into the kneading container by driving the drive device to open the opening/closing plate that closes the lower opening of the yeast container. So, in a kneading container, add water other than yeast,
Ingredients such as flour can be put into a pre-mixed container for post-kneading.Therefore, there is no need for a water tank, a water supply device, or an insulating structure for the water tank, and the entire bread making machine can be downsized.
イースト菌の入らない前線りのときに多少温度が上昇し
ても強く練ることができ得るので、夏季。Summer is the best time to knead even if the temperature rises a little when yeast is not present.
冬季にかかわらず常に安定した良好なパンを得るように
できる。また、イースト菌を蓋体を開けなくても入れる
ことができるので、その装入が容易である。It is possible to always obtain stable and good bread regardless of the winter season. Further, since yeast can be added without opening the lid, it is easy to charge the yeast.
また、イースト菌容器を下部開口より上部開口の面積を
大きくし、これら上下部開口間の内壁面を滑らかな面に
したことで、確実にイースト菌を練り容器中へ落下させ
ることができる。Furthermore, by making the area of the upper opening of the yeast container larger than that of the lower opening, and by making the inner wall surface between the upper and lower openings a smooth surface, the yeast can be reliably dropped into the kneading container.
第１図は本発明の実施例の縦断面図、第２図は従来の自
動製パン機の縦断面図を示す。
３２・・・モータ、 ４４・・・焼成容器、５３・・・
練り羽根、 ５５・・・練り容器、 ５９・・・駆動装
置、６３・・・開閉板、６５・・・イースト菌容器。FIG. 1 is a longitudinal sectional view of an embodiment of the present invention, and FIG. 2 is a longitudinal sectional view of a conventional automatic bread maker. 32... Motor, 44... Firing container, 53...
Kneading blade, 55... Kneading container, 59... Drive device, 63... Opening/closing plate, 65... Yeast container.
Claims (2)
容器を装脱自在に収容した焼成容器上を覆う開閉自在の
蓋体内に、該蓋体上面に開口する上部開口部と前記焼成
容器内に開口する下部開口部を有するイースト菌容器を
設け、該イースト菌容器の下部開口部は前記練り容器上
に位置し駆動装置によって作動する開閉板により開閉さ
れるようにしたことを特徴とする自動製パン機。(1) An upper opening that opens on the top surface of the lid and an opening inside the firing container that can be opened and closed to cover the top of the firing container that removably accommodates a kneading container that has kneading blades that are driven and rotated by a motor. 1. An automatic bread maker, comprising: a yeast container having a lower opening, the lower opening of the yeast container being opened and closed by an opening/closing plate located above the kneading container and operated by a drive device.
部の面積を大きくし、これら上部開口部から下部開口部
間が滑らかな面をなすようにした内壁面を有することを
特徴とする特許請求の範囲第（１）項記載の自動製パン
機。(2) A patent claim characterized in that the yeast container has an inner wall surface in which the area of the upper opening is larger than the area of the lower opening, and a smooth surface is formed between the upper opening and the lower opening. Automatic bread making machine according to scope (1).
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305518A JPS63160624A (en) | 1986-12-23 | 1986-12-23 | Automatic bread maker |
| DE8787108816T DE3784381T2 (en) | 1986-06-20 | 1987-06-19 | METHOD AND DEVICE FOR PRODUCING BREAD. |
| CA000540160A CA1325917C (en) | 1986-06-20 | 1987-06-19 | Method of and apparatus for making bread |
| EP87108816A EP0249993B1 (en) | 1986-06-20 | 1987-06-19 | Method of and apparatus for making bread |
| US07/064,253 US4885176A (en) | 1986-06-20 | 1987-06-19 | Method of making bread |
| KR1019870006276A KR900006862B1 (en) | 1986-01-30 | 1987-06-20 | Method and apparatus for baking |
| AU74597/87A AU578561B2 (en) | 1986-06-20 | 1987-06-22 | Automated bread manufacture |
| US07/397,943 US4957040A (en) | 1986-06-20 | 1989-08-24 | Apparatus for making bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61305518A JPS63160624A (en) | 1986-12-23 | 1986-12-23 | Automatic bread maker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63160624A true JPS63160624A (en) | 1988-07-04 |
Family
ID=17946117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61305518A Pending JPS63160624A (en) | 1986-01-30 | 1986-12-23 | Automatic bread maker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63160624A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63153025A (en) * | 1986-12-18 | 1988-06-25 | 松下電器産業株式会社 | Electric bread maker |
-
1986
- 1986-12-23 JP JP61305518A patent/JPS63160624A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63153025A (en) * | 1986-12-18 | 1988-06-25 | 松下電器産業株式会社 | Electric bread maker |
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