201136522 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種主要使用在一般家庭之自動製麵包 機。 【先前技術】 關於市售之家庭用自動製麵包機之架構，一般係將裝 入有製麵包原料之麵包容器放入本體内之烘烤室，以混練 翼片（blade)將麵包容器内之製麵包原料予以混練並搓成 團’在經過發酵步驟之後，將麵包容器直接作成烤麵包模 而對麵包進行烘烤。在專利文獻1中可見到自動製麵包機 之一例。 亦有一種將葡萄乾或堅果等食材混入製麵包原料，以 對混入食材之麵包予以烘烤之方法。在專利文獻2記載有 —種具備將葡萄乾、堅果類、起司等製麵包副原料自動地 投入之手段的自動製麵包機。 (先前技術文獻） (專利文獻） (專利文獻1)日本特開2000-116526號公報 (專利文獻2)曰本專利第3191645號公報 【發明内容】 (發明所欲解決之課題） 在製造麵包時，以往必須從取得將小麥或米等榖物磨 成粉之粉、或在該粉混合各種輔助原料之混合粉，才能開 始進行製造。即使手邊有穀物粒子（典型者為米），亦難以 322000201136522 VI. Description of the Invention: TECHNICAL FIELD The present invention relates to an automatic bread maker mainly used in general households. [Prior Art] Regarding the structure of a commercially available automatic bread maker for a household, a bread container containing a bread-making raw material is generally placed in a baking chamber of the body, and a blade is mixed in a bread container. The bread ingredients are kneaded and kneaded into a group. After the fermentation step, the bread container is directly formed into a toasted bread mold to bake the bread. An example of an automatic bread maker can be found in Patent Document 1. There is also a method of mixing raisins or nuts and other ingredients into bread making materials to bake the bread mixed with the ingredients. Patent Document 2 discloses an automatic bread maker having a means for automatically feeding a bread raw material such as raisins, nuts, and cheese. (PRIOR ART DOCUMENT) (Patent Document 1) Japanese Laid-Open Patent Publication No. 2000-116526 (Patent Document 2) Japanese Patent No. 3,191, 645 (Summary of the Invention) In the past, it was necessary to start the production by obtaining a powder obtained by grinding wheat or rice into a powder, or by mixing the powder with various auxiliary materials. Even if there are grain particles on hand (typically meters), it is difficult to 322000
4 201136522 從該穀物粒直接製造麵包。 本發明係鑑於上述課題而研創者，其目的在於提供一 種無須經過製粉步驟即可便利地從榖物粒製造麵包之自動 製麵包機，而使麵包製造更為簡便。 (解決課題之手段） 為了達成上述目的，本發明係一種依序執行混練步 驟、發酵步驟及烘烤步驟之自動製麵包機，其特徵為具備： 烘烤室，設置在本體内，承接裝入有製麵包原料之麵包容 器；食品粉碎用之研磨單元，以與前述烘烤室並排之方式 配置在前述本體内；及控制裝置，控制前述麵包容器内之 混練翼片及前述研磨單元内之粉碎翼片的旋轉。 根據上述構成，在從榖物粒製造麵包時，由於以研磨 單元粉碎穀物粒，並將該榖物粒移至麵包容器而可烘烤麵 包，因此可容易地從榖物粒製造麵包。此外，由於可使粉 碎翼片之旋轉與混練翼片之旋轉彼此賦予關連而進行控 制，因此在將穀物粒粉碎之階段、及將粉碎後之榖物粉混 練之階段中，可對粉碎翼片及混練翼片進行適於穀物粒之 種類或量的旋轉，而使麵包之品質提升。研磨單元亦可使 用在材料之細片化，因此可烘烤放入有粒徑大之材料至粒 徑小之材料的各種材料之麵包。 本發明係在上述構成之自動製麵包機中，前述研磨單 元之粉碎杯係可從前述本體裝卸自如。 根據上述構成，可容易地將粉碎過之榖物粒或經細片 化之材料移至麵包容器，亦可簡單地進行粉碎杯之内部續ς 5 322000 201136522 洗淨。 再者，本發明係在上述構成之自動製麵包機中，在前 述本體設置有用以同時覆蓋前述烘烤室及前述研磨單元之 蓋體。 根據上述構成，自動製麵包機之外觀變得簡潔。 此外，本發明係在上述構成之自動製麵包機中，在前 述蓋體設置有用以分隔前述烘烤室側之空間與前述研磨單 元側之空間的遮斷壁。 根據上述構成，可使烘烤室之熱氣不會逸散至研磨單 元側，而可提升烘烤之熱效率。此外，在烘烤室進行麵包 之烘烤的期間，在研磨單元中不會受到熱氣之影響而可同 時進行粉碎。 再者，本發明係在上述構成之自動製麵包機中，在前 述研磨單元之粉碎杯設置有罩體（cap)。 根據上述構成，可在不會使粉碎杯之内容物飛散至杯 外之情形下，進行粉碎作業。 此外，本發明係在上述構成之自動製麵包機中，前述 混練翼片與前述粉碎翼片係由共通之馬達所驅動。 根據上述構成，能以少數之馬達來擔負自動製麵包機 之動作，以抑制零件成本。 此外，本發明係在上述構成之自動製麵包機中，前述 混練翼片與前述粉碎翼片係由個別之馬達所驅動。 根據、上述構成，關於進行動作之時間點，能以與彼此 之動作無關之方式驅動混練翼片與粉碎翼片。此外，容易 6 322000 201136522 地對2翼片與粉碎翼片分別賦予最適當之旋轉數。 供烤室及明2在上述構成之自動製麵包機中，前述 且 /卜研磨單元從正面觀看時係並排於左右方向， 月1j述本體之正面侧配置有操作部。 一根據上述構成，可提供一種容易對麵包容器與研磨單 凡進行同等處理之自動製麵包機。 (發明之效果） 根據本發明，可容易地從穀物粒製造麵包。此外，可 使粉碎翼4之_與麟翼狀_彼此料關連而進行 控制’在將㈣粒粉碎之階段、及將粉碎後之穀物粉混練 之階段中，可對粉碎翼#及混練翼#進行適於榖物粒之種 類或量的旋轉，而使麵包之品質提升。 【實施方式】 以下’參照第1圖至弟13圖之圖式說明本發明之第1 實施形態。在第1圖中，圖之左側及右側係與自動製麵包 機1之左側及右側一致。在第2圖中，圖之右側為自動製 麵包機1之正面（前面）側’圖之左側為自動製麵包機i之 背面（後面）侧，在第3圖中，圖之下側為自動製麵包機1 之正面（前面）側，圖之上側為自動製麵包機1之背面（後面） 側。 自動製麵包機1係具有箱形之本體1〇。本體係具 備合成樹脂製之外殼，且具有將兩端連結在該外殼左側面 與右側面之门字形之合成樹脂製把手11(参照苐3圖）而可 進行搬運。 322000 7 201136522 在本體ίο之上面前部形成有操作部20。在操作部2〇 «•又置有麵包之種類（小麥粉麵包、米穀粉麵包、添加配料 材料之麵包等）之選擇鍵、調理内容之選擇鍵、計時器鍵、 開始鍵、取消鍵等操作鍵群21 ;及顯示所設定之調理内容 或計時器預約時刻等之顯示部22。顯示部22係由液晶顯 示面板所構成。 從操作部20起到背後之本體上面係由合成樹脂製之 蓋體30所覆蓋。蓋體3〇係以未圖示之鉸鏈軸安裝在本體 10之背面側的緣部，以該鉸鏈軸為支點在垂直面内轉動。 在本體10之内部左方設置有烘烤室4〇。烘烤室4〇係 板金製’上面有開口 ’而從該開口放入麵包容器5〇。烘烤 室40係具備水平剖面矩形之周侧壁4〇a及底壁4〇b，並且 將底壁40b載置在設置於本體1〇内之板金製的基台12而 被支撐。 在基台之相當於烘烤室4〇中心的部位固定有由资 合金之壓鑄成型品所構成之麵包容器切部Η。麵包容器 透過形成在基台12之開口部、及形成 心錢的開口部，露出於供烤室如之内 麵包容益支持部13係 的筒狀的台座51而支撐麵包二在 之壓鑄成型品。在麵包容器 。座51亦為鋁合金 旋轉軸Η。旋轉⑴4之下缝中^支持有垂直之 表面突出，在此固定有皮帶輪^ 么裔支持部13之下 322000 8 201136522 麵包容器50係板金製，且形成如 部安裝有手提用之把手(未圖示)。如第=緣 器50之水平剖面係呈4個圓弧角隔的矩带 麵包容 相當於相對向之長邊中央的部位，形 /且在其内面之 之稜狀的突部5Qa。 Μ有朝垂直方向延伸 在麵包容器50之底部中心配置有 翼片52係僅以嵌人方式安裝在垂直料轉軸=練 非圓形剖面部，可在不使用工具之情形下進行装卸之 係對麵包容器50之底部中心施予密封對策:將中’ 支持於麵包容器50之底部中心。因此，可容易地對= 類之混練翼片52進行更換。 』種 旋轉轴53係連結在旋轉軸14,且由旋轉軸丨彳傳 力者，就該動力傳達手段而言，係使用由台座51所圍繞之 耦接器（coupling)54。亦即，構成耦接器54之2個構件之 =一者係L固定在旋轉軸53之下端，另一者係固定在旋轉= 在台座51之外周面形成有未圖示之突起，且在式么 12之開口部周緣形成有供該突起通過之缺口。以該突起^ 缺口構成周知之插銷聯接（bay〇net)構造。亦即，以突起與 缺口一致之角度放下麵包容器5〇，在突起通過缺口後，^ 麵包容器50朝水平方向扭轉時，突起會與基台12之開口 部下緣卡合’且麵包容器50不會朝上方脫落。以此操作構 成為同時達成耦接器54之連結。使麵包容器50之安裝時 扭轉方向與混練翼片52之旋轉方向一致，即使混練翼 9 322000 201136522 52旋轉，麵包容器50也不會脫落。 配置在烘烤室40之内部的加熱裝置41係包圍麵包容 器50，並對製麵包原料進行加熱。加熱裝置41係由護套 加熱器（Sheath heater)所構成。 在本體10之内部，於烘烤室40之右側，以與烘烤室 40並排之方式設置有食品粉碎用之研磨單元60。從正面觀 看自動製麵包機1時，烘烤室40與研磨單元60係左右並 排，在其前方配置有操作部20，而容易同等地處理麵包容 器50與研磨單元60。 在烘烤室40與研磨單元60之間，於本體10之内部形 成有間隔壁16，在蓋體30之内面形成有遮斷壁31。當關 閉蓋體30時，間隔壁16與遮斷壁31會相對接，以區隔烘 烤室40側之空間與研磨單元60側之空間。藉此，可使烘 烤室40侧之熱氣不會逸散至研磨單元60側，而可提升烘 烤之熱效率。此外，在烘烤室40進行麵包之烘烤的期間， 在研磨單元60中不會受到熱氣之影響而可同時進行粉碎。 構成研磨單元60之主體者係以裝卸自如之方式從上 表面嵌入本體10之粉碎杯61。如第3圖所不，粉碎杯61 之水平剖面係呈圓形，在其内面以90°間隔形成有朝垂直 方向延伸之稜狀的突部61a。在粉碎杯61.設置有以液密方 式關閉其上表面開口的罩部（cap)62。粉碎杯61與罩部62 係能以合成樹脂或金屬而成形。 在粉碎杯61之底部中心配置有粉碎翼片63。粉碎翼 片63係固定在垂直的旋轉轴64的上端，其中，係對粉碎4 201136522 Making bread directly from the grain. The present invention has been made in view of the above problems, and an object of the present invention is to provide an automatic bread maker which can conveniently produce bread from a granule of granules without going through a pulverizing step, and which makes bread production easier. (Means for Solving the Problem) In order to achieve the above object, the present invention is an automatic bread maker which sequentially performs a kneading step, a fermentation step, and a baking step, and is characterized in that: a baking chamber is provided in the body, and is loaded a bread container for making a bread raw material; a polishing unit for pulverizing food, disposed in the body body in parallel with the baking chamber; and a control device for controlling the smashing of the kneading fin in the bread container and the grinding unit The rotation of the fins. According to the above configuration, when the bread is produced from the granules, the granules are pulverized by the polishing unit, and the granules are transferred to the bread container to bake the noodles. Therefore, the granules can be easily produced from the granules. Further, since the rotation of the pulverizing fins and the rotation of the kneading fins can be controlled to be related to each other, the pulverizing fins can be smashed at the stage of pulverizing the granules and at the stage of kneading the pulverized scum powder. And the kneading fins are adapted to rotate the type or amount of the grain, thereby improving the quality of the bread. The polishing unit can also be used for the thinning of the material, so that it is possible to bake bread of various materials having a material having a large particle diameter to a material having a small particle diameter. According to the present invention, in the automatic bread maker of the above configuration, the pulverizing cup of the polishing unit can be detachably attached to the main body. According to the above configuration, the pulverized granules or the finely pulverized material can be easily transferred to the bread container, and the interior of the pulverizing cup can be simply sifted 5 322000 201136522. Furthermore, in the automatic bread maker of the above configuration, the body is provided with a cover body for covering the baking chamber and the polishing unit at the same time. According to the above configuration, the appearance of the automatic bread maker is simplified. Further, in the automatic bread maker of the above configuration, the cover body is provided with a partition wall for partitioning the space on the side of the baking chamber from the space on the side of the polishing unit. According to the above configuration, the hot air in the baking chamber can be prevented from being dissipated to the side of the polishing unit, and the thermal efficiency of baking can be improved. Further, during the baking of the bread in the baking chamber, the grinding unit can be simultaneously pulverized without being affected by the hot air. Furthermore, in the automatic bread maker of the above configuration, the squeezing cup of the polishing unit is provided with a cap. According to the above configuration, the pulverizing operation can be performed without causing the contents of the pulverizing cup to be scattered outside the cup. Further, according to the present invention, in the automatic bread maker of the above configuration, the kneading fin and the pulverizing fin are driven by a common motor. According to the above configuration, the operation of the automatic bread maker can be performed by a small number of motors to suppress the component cost. Further, in the automatic bread maker of the above configuration, the kneading fin and the shredder fin are driven by individual motors. According to the above configuration, at the time of the operation, the kneading fins and the pulverizing fins can be driven regardless of the operation of each other. In addition, it is easy to give the most suitable number of rotations for the 2 fins and the shredded fins, respectively, 6 322000 201136522. In the automatic bread maker according to the above configuration, the polishing unit is arranged side by side in the left-right direction when viewed from the front, and the operation unit is disposed on the front side of the main body. According to the above configuration, it is possible to provide an automatic bread maker which is easy to treat the bread container and the polishing unit in the same manner. (Effects of the Invention) According to the present invention, bread can be easily produced from cereal grains. In addition, the pulverizing wing 4 can be controlled in association with the stalk-like stalks. In the stage of pulverizing the (four) granules and the stage of mixing the pulverized grain flour, the pulverizing wing # and the mixing wing # can be used. The rotation of the type or amount of the granules is carried out to improve the quality of the bread. [Embodiment] Hereinafter, a first embodiment of the present invention will be described with reference to the drawings of Figs. 1 to 13. In Fig. 1, the left and right sides of the figure coincide with the left and right sides of the automatic bread maker 1. In Fig. 2, the right side of the figure is the front side (front side) of the automatic bread maker 1. The left side of the figure is the back (back) side of the automatic bread maker i. In Fig. 3, the lower side of the figure is automatic. The front (front) side of the bread maker 1 and the upper side of the figure are the back (back) side of the automatic bread maker 1. The automatic bread maker 1 has a box-shaped body 1〇. This system is provided with a synthetic resin case, and has a synthetic resin handle 11 (see Fig. 3) in which the both ends are connected to the left and right sides of the case. 322000 7 201136522 An operation unit 20 is formed on the front portion of the body ίο. In the operation unit 2〇«•, the selection key of the bread type (wheat flour bread, rice flour bread, bread with added ingredients, etc.), the selection key of the conditioning content, the timer key, the start key, the cancel key, etc. The key group 21; and the display unit 22 that displays the set conditioning content, the timer reservation time, and the like. The display unit 22 is composed of a liquid crystal display panel. The upper surface of the body from the operation portion 20 to the back is covered with a cover 30 made of synthetic resin. The lid body 3 is attached to the edge portion on the back side of the main body 10 by a hinge shaft (not shown), and is rotated in the vertical plane with the hinge shaft as a fulcrum. A baking chamber 4 is disposed on the left side of the inside of the body 10. The baking chamber 4 is made of sheet metal, which has an opening thereon, and is placed in the bread container 5 from the opening. The baking chamber 40 is provided with a peripheral side wall 4〇a and a bottom wall 4〇b having a horizontal cross-sectional rectangular shape, and the bottom wall 40b is placed on a base 12 made of sheet metal provided in the main body 1〇 to be supported. A bread container cut portion made of a die-casting product of an alloy is fixed to a portion of the base which is equivalent to the center of the baking chamber. The bread container is formed in the opening portion of the base 12 and the opening portion forming the money, and is exposed to the cylindrical pedestal 51 of the bread-tolerance support portion 13 in the baking chamber, thereby supporting the die-casting product of the bread. . In the bread container. The seat 51 is also an aluminum alloy rotating shaft Η. Rotating (1)4 under the seam ^ support vertical surface protrusion, where the pulley is fixed ^ below the support portion 13 322000 8 201136522 bread container 50-series gold, and the handle is installed as a hand-held handle (not shown) Show). For example, the horizontal section of the edge member 50 has a rectangular band of four arc-corner angles. The bread volume corresponds to a portion of the long side at the center of the long side, and has a prismatic projection 5Qa on the inner surface thereof. The fins 52 are arranged in the vertical direction at the center of the bottom of the bread container 50. The flaps 52 are attached to the vertical material shaft only in the vertical direction of the shaft, and can be loaded and unloaded without using tools. The bottom center of the bread container 50 is subjected to a sealing countermeasure: the center 'supports the center of the bottom of the bread container 50. Therefore, the kneading fins 52 of the = type can be easily replaced. The rotary shaft 53 is coupled to the rotary shaft 14 and is transmitted by the rotary shaft. For the power transmission means, a coupling 54 surrounded by the pedestal 51 is used. That is, one of the two members constituting the coupler 54 is fixed to the lower end of the rotating shaft 53, and the other is fixed to the rotation = a projection (not shown) is formed on the outer peripheral surface of the pedestal 51, and The periphery of the opening of the type 12 is formed with a notch through which the projection passes. The projections are formed into a well-known bay 〇 net structure. That is, the bread container 5 is lowered at an angle that coincides with the notch, and after the protrusion passes through the notch, when the bread container 50 is twisted in the horizontal direction, the protrusion engages with the lower edge of the opening of the base 12' and the bread container 50 does not Will fall off upwards. In this operation, the coupling of the coupler 54 is achieved at the same time. When the bread container 50 is mounted, the twisting direction coincides with the direction of rotation of the kneading flap 52, and even if the kneading wing 9 322000 201136522 52 is rotated, the bread container 50 does not fall off. The heating device 41 disposed inside the baking chamber 40 surrounds the bread container 50 and heats the bread making material. The heating device 41 is composed of a sheath heater. Inside the main body 10, on the right side of the baking chamber 40, a polishing unit 60 for pulverizing food is provided in parallel with the baking chamber 40. When the automatic bread maker 1 is viewed from the front, the baking chamber 40 and the polishing unit 60 are arranged side by side, and the operation unit 20 is disposed in front of the polishing unit 60, and the bread container 50 and the polishing unit 60 are easily handled in the same manner. Between the baking chamber 40 and the polishing unit 60, a partition wall 16 is formed inside the body 10, and a blocking wall 31 is formed on the inner surface of the lid body 30. When the lid body 30 is closed, the partition wall 16 and the partition wall 31 are opposed to each other to partition the space on the side of the baking chamber 40 from the space on the side of the polishing unit 60. Thereby, the hot air on the side of the baking chamber 40 can be prevented from being dissipated to the side of the grinding unit 60, and the thermal efficiency of baking can be improved. Further, during the baking of the bread in the baking chamber 40, the grinding unit 60 can be simultaneously pulverized without being affected by the hot air. The main body constituting the polishing unit 60 is detachably fitted into the pulverizing cup 61 of the main body 10 from the upper surface. As shown in Fig. 3, the pulverizing cup 61 has a circular cross section in a horizontal section, and a rib-shaped projection 61a extending in the vertical direction is formed at an interval of 90° on the inner surface thereof. In the pulverizing cup 61, a cap 62 that closes the opening of the upper surface in a liquid-tight manner is provided. The pulverizing cup 61 and the cover portion 62 can be formed of synthetic resin or metal. A pulverizing blade 63 is disposed at the center of the bottom of the pulverizing cup 61. The pulverizing blade 63 is fixed to the upper end of the vertical rotating shaft 64, wherein the smashing is performed
10 201136522 翼片63之底部中心施予密封對策而將旋轉軸64支持於粉 碎翼片63之底部中心。 在本體10之内部中，於相當於粉碎杯61之正下方的 部位架設有橫樑17,在該橫樑17支持有垂直之旋轉軸18。 旋轉軸18係以麵接器54連結在旋轉軸64。在旋轉軸18 之下端固定有皮帶輪19。 在基台12安裝有使旋轉軸14與旋轉軸18之兩方旋轉 的馬達70。馬達70係豎軸，且内建有電動式之離合器。 如第4圖所示，在離合器具有旋轉軸14用之離合器71與 旋轉軸18用之離合器72，離合器71之輸出軸73係比馬 達70之殼體下表面更朝下方突出，離合器72之輸出軸74 係比馬達70之殼體上表面更朝上方突出。在輸出軸73固 定有以皮帶75連結在旋轉軸14之皮帶輪15的皮帶輪76。 在輸出軸74固定有以皮帶77連結在旋轉軸18之皮帶輪 19的皮帶輪78。 皮帶輪76係使皮帶輪15減速旋轉，皮帶輪78係使皮 帶輪19增速旋轉者，藉此，能以共通之馬達70獲得旋轉 軸14所要求之旋轉、及旋轉軸18所要求之比旋轉軸14更 高速的旋轉。如此，藉由以最小限度之馬達擔負動作，即 可抑制零件成本。 蓋體30係同時覆蓋烘烤室40與研磨單元60者，藉 此，自動製麵包機1之外觀成為簡潔化者。在蓋體30之中， 於遮斷壁31的左側之部分、亦即覆蓋烘烤室40之部分， 設置有頂棚32。頂棚32係將板金成型為圓頂狀者，其頂 i -2- 11 322000 201136522 部係與設置在蓋體30之窺視窗33相連接。在窺視窗33嵌 入有耐熱玻璃。 自動製麵包機1之動作控制係藉由第4圖所示之控制 裝置80來進行。控制裝置80係由配置在本體10内之適當 部位（較佳為不易受到烘烤室40之熱之影響的部位）的電 路基板所構成，且除了連接有前述之操作部20、加熱裝置 41、離合器71、離合器72之外，亦連接有馬達70之馬達 驅動器79、溫度感測器81。溫度感測器81係配置在烘烤 室40内，以檢測烘烤室40之溫度。82係為對各構成要件 供給電力之商用電源。 接著，參照第5圖至第13圖，說明利用自動製麵包機 1從穀物粒製造麵包之步驟。第5圖至第10圖所示者為麵 包製造步驟之第1態樣。 第5圖係第1態樣麵包製造步驟的整體流程圖。在第 5圖中，係依粉碎前含浸步驟#10、粉碎步驟#20、混練 步驟#30、發酵步驟#40、烘烤步驟#50之順序進行步驟。 接著，說明各步驟之内容。 第6圖所示之粉碎前含浸步驟#10中，首先在步驟# 11中，使用者打開蓋30，拆下罩部62，將計量過之穀物 粒放入粉碎杯61。就穀物粒而言，米粒雖最容易取得，但 亦可利用米粒以外之穀物、例如小麥、大麥、粟、稗、蕎 麥、玉米等之粒。 在步驟#12中，使用者計量液體，將預定量放入粉碎 杯61。就液體而言，一般雖為水，但亦可為具有高湯之類 12 322000 201136522 之味道成分的液體，亦可為果汁。亦可含有酒類。此外， 步驟#11與步驟#12之順序亦可互換。 在步驟#13中，將穀物粒與液體之混合物靜置在粉碎 杯61内，使液體含浸在穀物粒。罩體62及蓋體30係以保 持關閉為佳。一般而言，液體溫度越高，越會促進含浸， 因此亦可設置用以加熱粉碎杯61之裝置。此外，步驟#13 係藉由使用者關閉罩體62及蓋體30，按壓操作部20中的 預定操作鍵而使計時器開始而開始進行作業。 在步驟#14中，以控制裝置80確認在混合榖物粒與 液體後經過多少時間。在經過預定時間後，結束粉碎前含 浸步驟# 10。將此資訊以顯示部22所進行之顯示或聲音等 報知使用者。 接著，在粉碎前含浸步驟# 10後，執行第7圖所示之 粉碎步驟#20。當使用者透過操作部20輸入粉碎作業資料 (穀物粒之種類與量、將要烘烤之麵包的種類等），再按壓 開始鍵時，開始進行粉碎。 在步驟#21中，控制裝置80驅動馬達70，並使離合 器72成為連接狀態，而使輸出轴74旋轉。於是，粉碎翼 片63開始在穀物粒與液體之混合物中旋轉。以粉碎翼片 63進行之粉碎係由於在液體浸入榖物粒之狀態下進行，因 此可容易地將穀物粒連芯都粉碎。形成在粉碎杯61之内面 的突部61a會抑制穀物粒與液體之混合物的流動，而有助 粉碎。由於罩部62關閉粉碎杯61之上面開口，因此穀物 粒或液體不會飛散至粉碎杯61之外而附著在蓋體30之内10 201136522 The center of the bottom of the flap 63 is subjected to a sealing countermeasure to support the rotating shaft 64 to the center of the bottom of the pulverizing blade 63. In the interior of the body 10, a beam 17 is placed at a position directly below the pulverizing cup 61, and a vertical rotating shaft 18 is supported by the beam 17. The rotating shaft 18 is coupled to the rotating shaft 64 by a face connector 54. A pulley 19 is fixed to the lower end of the rotary shaft 18. A motor 70 that rotates both the rotating shaft 14 and the rotating shaft 18 is attached to the base 12. The motor 70 is a vertical shaft and has an electric clutch built in. As shown in Fig. 4, the clutch has a clutch 71 for the rotary shaft 14 and a clutch 72 for the rotary shaft 18. The output shaft 73 of the clutch 71 protrudes downward from the lower surface of the casing of the motor 70, and the output of the clutch 72 is output. The shaft 74 protrudes upward from the upper surface of the housing of the motor 70. A pulley 76 that is coupled to the pulley 15 of the rotary shaft 14 by a belt 75 is fixed to the output shaft 73. A pulley 78 that is coupled to the pulley 19 of the rotary shaft 18 by a belt 77 is fixed to the output shaft 74. The pulley 76 decelerates and rotates the pulley 15, and the pulley 78 speeds up the rotation of the pulley 19. Thereby, the rotation required for the rotary shaft 14 and the required rotation axis 14 of the rotary shaft 18 can be obtained by the common motor 70. High speed rotation. In this way, the part cost can be suppressed by performing the operation with a minimum motor. The lid body 30 covers both the baking chamber 40 and the polishing unit 60, whereby the appearance of the automatic bread maker 1 is simplified. In the lid body 30, a ceiling 32 is provided in a portion on the left side of the blocking wall 31, that is, a portion covering the baking chamber 40. The ceiling 32 is formed into a dome shape, and the top i -2- 11 322000 201136522 is connected to the sight glass 33 provided in the cover 30. Heat-resistant glass is embedded in the sight glass 33. The operation control of the automatic bread maker 1 is performed by the control device 80 shown in Fig. 4. The control device 80 is constituted by a circuit board disposed at an appropriate portion (preferably, a portion that is not easily affected by the heat of the baking chamber 40) in the main body 10, and is connected to the operation unit 20, the heating device 41, and the like. In addition to the clutch 71 and the clutch 72, a motor driver 79 and a temperature sensor 81 of the motor 70 are also connected. The temperature sensor 81 is disposed in the baking chamber 40 to detect the temperature of the baking chamber 40. The 82 series is a commercial power source that supplies electric power to each component. Next, a step of producing bread from cereal grains using the automatic bread maker 1 will be described with reference to Figs. 5 to 13 . The first aspect of the manufacturing process of the package is shown in Figs. 5 to 10. Fig. 5 is an overall flow chart showing the manufacturing steps of the first aspect bread. In Fig. 5, the steps are carried out in the order of pre-crushing impregnation step #10, pulverization step #20, kneading step #30, fermentation step #40, and baking step #50. Next, the contents of each step will be described. In the pre-crushing impregnation step #10 shown in Fig. 6, first, in step #11, the user opens the lid 30, removes the cover portion 62, and puts the metered cereal grains into the crushing cup 61. In the case of cereal grains, rice grains are the easiest to obtain, but grains other than rice grains, such as wheat, barley, millet, alfalfa, buckwheat, and corn, can also be used. In step #12, the user meters the liquid and puts a predetermined amount into the pulverizing cup 61. In the case of a liquid, it is generally water, but it can also be a liquid having a taste component such as a soup of 12 322000 201136522, or a juice. It can also contain alcohol. In addition, the order of step #11 and step #12 may also be interchanged. In the step #13, the mixture of the cereal grains and the liquid is allowed to stand in the pulverizing cup 61, and the liquid is impregnated into the cereal grains. It is preferable that the cover 62 and the cover 30 are kept closed. In general, the higher the temperature of the liquid, the more impregnation is promoted, and thus the means for heating the pulverizing cup 61 can be provided. Further, in step #13, the user closes the cover 62 and the lid 30, and presses a predetermined operation key in the operation unit 20 to start the operation of the timer. In step #14, the control device 80 confirms how much time has elapsed after mixing the particles and the liquid. After the predetermined time elapses, the pre-crushing impregnation step #10 is ended. This information is reported to the user by the display, sound, or the like performed by the display unit 22. Next, after the impregnation step #10 before the pulverization, the pulverization step #20 shown in Fig. 7 is performed. When the user inputs the pulverization work data (the type and amount of the cereal grains, the type of the bread to be baked, etc.) through the operation unit 20, and then presses the start key, the pulverization is started. In step #21, the control unit 80 drives the motor 70 to bring the clutch 72 into a connected state, and rotates the output shaft 74. Thus, the pulverizing flap 63 begins to rotate in the mixture of the granules and the liquid. The pulverization by the pulverizing flap 63 is carried out in a state where the liquid is immersed in the granules, so that the granules of the granules can be easily pulverized. The projection 61a formed on the inner surface of the pulverizing cup 61 suppresses the flow of the mixture of the granules and the liquid, and contributes to pulverization. Since the cover portion 62 closes the upper opening of the pulverizing cup 61, the grain or liquid does not fly outside the pulverizing cup 61 and adheres to the inside of the lid body 30.
Γ C 13 322000 201136522 面。 在步驟#22中，以控制裝置80確認是否完成為了獲 得所希望之粉碎榖物粒而預設之粉碎模式（是否使粉碎翼 片連續旋轉，是否穿挿停止期間而斷續地旋轉，於使斷續 地旋轉時，是如何取間隔，如何設定旋轉時間之長度）。在 完成預設之粉碎模式後，進入步驟#23結束粉碎翼片63 之旋轉，粉碎步驟# 20即結束。 在以上之說明中，在粉碎前含浸步驟# 10後，以使用 者之操作開始粉碎步驟#20。然而，並不限定於該構成， 亦可構成為：使用者在粉碎前含浸步驟#10之前或在該步 驟途中輸入粉碎作業資料，在粉碎前含浸步驟#10結束 後，自動地開始粉碎步驟#20。 接著在粉碎步驟#20後，執行第8圖所示之混練步驟 #30。在步驟#31中，使用者打開蓋體30並取出粉碎杯 61，並將杯中所裝盛之在粉碎步驟#20中產生之由粉碎穀 物粒與液體之混合物所構成的麵糰（d 〇 u g h)原料移至麵包 容器50。此時間點之麵糰原料係為糊狀或漿狀。在本說明 書中，將混練步驟#30之開始時間點者稱為「麵糰原料」， 而對於進行混練而接近目的之麵糰狀態者，即使為半完成 狀態亦稱為「麵綱」。 在步驟#32中，使用者將預定量之麵筋（gluten)投入 麵糰原料。依所需亦投入食鹽、砂糖、穌油（shortening) 等調味材料。 使用者係在步驟#32前後，以操作部20進行麵包種 14 322000 201136522 類或調理内容之輸入。在準備完成之際，使用者按壓開始 鍵時，開始自動地依序進行混練步驟# 30、發酵步驟# 40、 及烘烤步驟#50之製麵包步驟。 在步驟#33中，控制裝置80係驅動馬達70，並且將 離合器71設為連接狀態，使輸出軸73旋轉。於是，在麵 糰原料中，混練翼片52開始旋轉。此外，控制裝置80係 使加熱裝置41通電，以提高烘烤室40之溫度。隨著混練 翼片52之旋轉，麵糰原料係被混練而具備預定之彈力，混 練成結合為一團之麵糰（dough)。藉由以混練翼片52翻攪 麵糰並推擠向麵包容器50之内壁，在混練中增加了「搓揉」 之要素。形成在麵包容器50之内壁的突部50a係有助於「搓 揉」之動作。 在步驟#34中，控制裝置80確認自混練翼片52之開 始旋轉以來經過了多少時間。一經過預定時間後便進入步 驟#35。在步驟#35中，使用者打開蓋體30，將酵母菌投 入麵糰。 在步驟#36中，控制裝置80確認在將酵母菌投入麵 糰後經過了多少時間。在經過了為了獲得所希望之麵糰所 需之時間後，進入步驟#37而結束混練翼片52之旋轉。 在此時間點，完成結合為一團且具所需彈力的麵糰。 此外，在步驟35#中，投入於麵糰之酵母菌亦可為乾 酵母。亦可使用發酵粉來取代酵母菌。 接著在混練步驟#30後，執行第9圖所示之發酵步驟 #40。在步驟#41中，將經混練步驟#30之麵糰放置於聲 15 322000 201136522 酵環〗兄亦即，控制裝置8〇係視需要使加熱裝置41通電， 而將烘烤室40設定為進行發酵之溫度範圍。使用者係將麵 糰作成為所需要之形狀並予以靜置。 在步驟#42中，控制裴置8〇確認在將麵糰放置於發 酵裒兄後經過了多少時間。在經過預定時間後結束發酵步 驟 #40。 接著在發酵步驟#40後，執行第10圖所示之烘烤步 驟#50。在步驟#51中，將經過發酵之麵糰放置在烘烤環 境亦即’控制裝置8〇係將烘烤麵包所需之電力送至加熱 裝置41，並使烘烤室4〇之溫度上昇至烘烤麵包溫度範圍。 在步驟#52中，控制裝置8〇確認在將麵糰放置於烘 烤環境後經過了多少時間。在經定時間後結束烘烤室 步驟#50。在此，以顯示部22之顯示或聲音進行製造麵包 元成之報知，因此使用者打開蓋體並取出麵包容器5〇。 、在洪烤步驟#50之期間，使用者係可從窺視窗33窺 視麵包容器5G之内部，並確認麵包之膨出程度或烘烤顏色 之變色程度等。 接著，依據第U圖及f 12圖說明製造麵包步驟之第 ϋ。圖係第2態樣麵包製造步驟之整體流程圖。 圖依序進行粉碎步驟#20、粉碎後含浸步驟# 60、混練步驟#3〇、發酵步驟㈣、及烘烤步驟#51之步 驟。接著，依據第12圖說明人α驟# ㈡兒月叔碎後含浸步驟#60之内容。 〜 中’使用相將在粉碎步驟#2G中形成之 麵糰原料移至麵包容5| π 谷器50。該麵糰原料係未經過粉碎前含 322000 16 201136522 浸步驟者。在步驟#62中，將麵糰原料靜置在麵包容器50 内。並使液體含浸在粉碎穀物粒。控制裝置80係依需要使 加熱裝置41通電而加熱麵糰原料，以促進含浸。 在步驟#63中，控制裝置80確認自靜置以來經過了 多少時間。在經過預定時間後結束粉碎後含浸步驟#60。 若粉碎後含浸步驟# 60結束，則自動地移行至混練步驟 30。混練步驟#30以後之步驟係與第1態樣相同。 此外，亦可使粉碎後含浸步驟#60在粉碎杯61中進 行，且在將麵糰原料從粉碎杯61移至麵包容器50後，立 即進入混練步驟#30。 接著，依據第13圖說明製造麵包步驟的第3態樣。第 13圖係第3態樣麵包製造步驟之整體流程圖。在此，在粉 碎步驟#20之前置入第1態樣之粉碎前含浸步驟# 10，在 粉碎步驟#20之後置入第2態樣之粉碎後含浸步驟#60。 混練步驟#30之步驟係與第1態樣相同。 研磨單元60不僅可將榖物粒粉碎，亦可使用在堅果類 或葉菜蔬菜等配料之細片化。因此，可烘烤放入有粒徑細 之配料的麵包。研磨單元60之粉碎杯61係可從本體10裝 卸，因此可容易地將經粉碎之榖物粒或經細片化之配料移 至麵包容器50。亦可簡單地進行粉碎杯61内部的洗淨。 研磨單元60亦可利用於混合在麵包之配料以外的食材或 生藥原料之粉碎。Γ C 13 322000 201136522 Noodles. In step #22, it is confirmed by the control device 80 whether or not the pulverization mode preset for obtaining the desired pulverized granules is completed (whether or not the pulverizing fins are continuously rotated, and whether or not the interpolating stop period is intermittently rotated, so that How to set the interval and how to set the length of the rotation time when rotating intermittently. After the preset pulverization mode is completed, the process proceeds to step #23 to end the rotation of the pulverizing blade 63, and the pulverization step #20 ends. In the above description, after the impregnation step #10 before the pulverization, the pulverization step #20 is started by the user's operation. However, the configuration is not limited to this configuration, and the user may input the pulverization work data before or during the immersion step #10, and automatically start the pulverization step after the immersion step #10 is completed. 20. Next, after the pulverization step #20, the kneading step #30 shown in Fig. 8 is executed. In the step #31, the user opens the lid body 30 and takes out the pulverizing cup 61, and holds the dough which is formed in the pulverizing step #20 by the mixture of the pulverized cereal grains and the liquid (d ugh The raw material is moved to the bread container 50. The dough raw material at this time point is a paste or a paste. In the present specification, the start time of the kneading step #30 is referred to as "dough material", and the state of the dough which is close to the purpose of kneading is called "face" even if it is in a semi-finished state. In step #32, the user puts a predetermined amount of gluten into the dough material. Seasoning materials such as salt, sugar, and shortening are also added as needed. The user inputs the bread type 14 322000 201136522 or the conditioning content by the operation unit 20 before and after the step #32. When the preparation is completed, when the user presses the start key, the bread making step of the kneading step #30, the fermentation step #40, and the baking step #50 is automatically performed in sequence. In step #33, the control device 80 drives the motor 70, and sets the clutch 71 to the connected state to rotate the output shaft 73. Thus, in the dough material, the kneading fins 52 start to rotate. Further, the control unit 80 energizes the heating unit 41 to increase the temperature of the baking chamber 40. As the kneading flap 52 rotates, the dough material is kneaded to have a predetermined elastic force, and is kneaded into a dough which is combined into a dough. By kneading the dough with the kneading flap 52 and pushing it toward the inner wall of the bread container 50, the element of "搓揉" is added to the kneading. The projection 50a formed on the inner wall of the bread container 50 contributes to the action of "搓". In step #34, control device 80 determines how much time has elapsed since the start of rotation of kneading flap 52. After a predetermined period of time, the process proceeds to step #35. In step #35, the user opens the lid 30 and pours the yeast into the dough. In step #36, the control unit 80 confirms how much time has elapsed after the yeast is put into the dough. After the elapsed time to obtain the desired dough, the process proceeds to step #37 to end the rotation of the kneading flap 52. At this point in time, the dough that is combined into a mass and has the required elasticity is completed. Further, in the step 35#, the yeast which is put into the dough may be dry yeast. It is also possible to use baking powder instead of yeast. Next, after the mixing step #30, the fermentation step #40 shown in Fig. 9 is performed. In step #41, the dough of the kneading step #30 is placed on the sound 15 322000 201136522. The control device 8 turns on the heating device 41 as needed, and sets the baking chamber 40 to perform fermentation. Temperature range. The user makes the dough into the desired shape and stands still. In step #42, the control device 8〇 confirms how much time has elapsed after placing the dough on the fermented cousin. Fermentation step #40 is terminated after a predetermined time has elapsed. Next, after the fermentation step #40, the baking step #50 shown in Fig. 10 is performed. In step #51, the fermented dough is placed in a baking environment, that is, the control device 8 sends the power required to bake the bread to the heating device 41, and the temperature of the baking chamber 4 is raised to bake. Toaster temperature range. In step #52, the control unit 8〇 confirms how much time has elapsed after placing the dough in the baking environment. End the baking chamber step #50 after a predetermined time. Here, the breadboard is made to be displayed by the display or sound of the display unit 22, so that the user opens the lid and takes out the bread container 5〇. During the flooding step #50, the user can pry into the inside of the bread container 5G from the peening window 33, and confirm the degree of bulging of the bread or the degree of discoloration of the baking color. Next, the first step of the bread making step will be described based on the U and f 12 drawings. The figure is an overall flow chart of the second aspect of the bread making step. The steps of the pulverization step #20, the pulverization impregnation step #60, the kneading step #3〇, the fermentation step (4), and the baking step #51 are sequentially performed. Next, according to Fig. 12, the contents of the human alpha step # (2) emulsification step #60. The ~" use phase shifts the dough material formed in the pulverizing step #2G to the bread 5| π barrage 50. The dough material is not subjected to the immersion step of 322000 16 201136522. In step #62, the dough material is allowed to stand in the bread container 50. The liquid is impregnated into the comminuted grain. The control device 80 energizes the heating device 41 as needed to heat the dough material to promote impregnation. In step #63, the control device 80 confirms how much time has elapsed since standing. The pulverization impregnation step #60 is terminated after a predetermined time has elapsed. If the immersion impregnation step #60 ends, it automatically moves to the kneading step 30. The steps after the mixing step #30 are the same as in the first aspect. Further, the pulverization impregnation step #60 may be carried out in the pulverizing cup 61, and after the dough raw material is transferred from the pulverizing cup 61 to the bread container 50, it immediately enters the kneading step #30. Next, a third aspect of the bread making step will be described based on Fig. 13. Figure 13 is an overall flow chart of the third aspect of the bread making step. Here, the pre-crushing impregnation step #10 of the first aspect is placed before the pulverization step #20, and the pulverization impregnation step #60 of the second aspect is placed after the pulverization step #20. The steps of the mixing step #30 are the same as those of the first aspect. The polishing unit 60 can not only pulverize the granules of the mash, but also use a fine granule of ingredients such as nuts or leafy vegetables. Therefore, it is possible to bake bread which has a fine particle size. The pulverizing cup 61 of the grinding unit 60 can be detached from the body 10, so that the pulverized granules or the finely divided ingredients can be easily transferred to the bread container 50. The inside of the pulverizing cup 61 can also be easily washed. The polishing unit 60 can also be used for comminution of ingredients or raw materials mixed with ingredients other than bread.
接著，依據第14圖至第16圖說明本發明之第2實施 形態。此外，在第2實施形態中，對於與第1實施形態_ K 17 322000 201136522 同或功能魏之構成要耗料與衫1實施形態中使用 者相同之符號，並省略其說明。 第2實知形態與第！實施形態不同者在於混練翼片μ 與粉碎翼U3係由個別之馬達所驅動。料，在基△ 12 安裝有豎軸之馬達9〇(參照第15圖），在馬達9〇之輸°出轴 91固定有皮帶輪92 ’皮帶輪92與旋轉軸14之皮帶輪15 係由皮帶93所連結。在研磨單元60之侧中，在設置於本 體H)内之橫樑94(參照帛14圖）安裝有登轴之馬達95。在 該馬達95之輸出軸96’透過耗接器65連結有粉碎翼片63 之旋轉軸64。如帛16圖所示，在馬達9〇纪合有馬達驅動 器97，在馬達95組合有馬達驅動器98。 藉由以上之構成’能以與彼此之動作無關之方式驅動 此練翼>} 52與粉碎翼片63。此外，可容易地分別對混練 翼片52與粉碎翼片63賦予最適當旋轉數。 以上，雖說明本發明之實施形態，但本發明之範圍並 非限定於此’在不脫離本發明之主旨的範_可進行各種 變更。 (產業上之可利用性） 本發明係可廣泛地利用在主要使用於—般家庭之自動 製麵包機。 【圖式簡單說明】 第1圖係本發明之第1實施形態之自動製麵包機的垂 直剖面圖。 第2圖係本發明之第i實施形態之自動製麵包機的垂 322000 18 201136522 直剖=圖„呈直角方向的剖面圖。 視圖。 《明之弟1實施形態之自動製麵包機的俯 的控二：顯示本發明之第1實施形態之自動舰^ 系第1態樣麵包製造步驟的整體流程圖。 流程圖。Μ 1態樣麵包製造步驟之粉碎前含浸步驟的 第8=:: 1態樣麵包製造步驟之粉碎步驟的流程圖。 第9圖㈣1態樣麵包製造步驟之混練步驟的流程圖。 θ '、第1態樣麵包製造步驟之發酵步驟的流程圖。 圖。 圖係第1態樣麵包製造步驟之烘烤步驟的流程 =11圖係第2態樣麵包製造步驟之整體流程圖。 、、*ϋ圖係第2悲樣麵包製造步驟之粉碎後含浸步驟的. 第13圖係第3 _樣麵包製造步驟之整體流程圖。 第14圖係本發明之第2實施形態之自動製麵包機的垂 直剖面圖。 第15圖係本發明之第2實施形態之自動製麵包機的垂 面圖’且為與第1圖呈直角方向的剖面圖。 第16圖係顯示本發明之第2實施形態之自動製麵包機 的控制方塊圖。 【主要元件符號說明】 322000 19 201136522 1 自動製麵包機 10 本體 12 基台 13 麵包容器支持部 14、18 、53、64旋轉轴 15 、 19 、 76、78、92皮帶輪 16 間隔壁 17、94 橫樑 20 操作部 22 顯示部 30 蓋體 31 遮斷壁 32 頂棚 33 窺視窗 40 烘烤室 40a 周侧壁 40b 底壁 41 加熱裝置 50 麵包容器 50a、61a 突部 51 台座 52 混練翼片 54、65 耦接器 60 研磨單元 61 粉碎杯 62 罩部 63 粉碎翼片 70 、 90 、 95馬達 71 > 72 離合器 73 、 74 、 91、96輸出軸 75、77 、93皮帶 79 、 97 、 98馬達驅動器 80 控制裝置 81 溫度感測器 82 商用電源 20 322000Next, a second embodiment of the present invention will be described with reference to Figs. 14 to 16 . In the second embodiment, the same reference numerals are used for the configuration of the first embodiment _ K 17 322000 201136522 or the functional components, and the same reference numerals are used for the embodiment of the shirt 1 and the description thereof is omitted. The second form and the first! The difference in the embodiment is that the kneading fins μ and the shredder blades U3 are driven by individual motors. In the base Δ12, a motor 9〇 with a vertical shaft is mounted (refer to Fig. 15), and a pulley 92 is attached to the output shaft 91 of the motor 9'. The pulley 15 and the pulley 15 of the rotary shaft 14 are connected by a belt 93. link. On the side of the polishing unit 60, a motor 95 for riding the shaft is attached to a beam 94 (see Fig. 14) provided in the body H). A rotating shaft 64 of the pulverizing blade 63 is coupled to the output shaft 96' of the motor 95 via the consuming connector 65. As shown in Fig. 16, a motor driver 97 is incorporated in the motor 9 and a motor driver 98 is incorporated in the motor 95. With the above configuration, the training wing >} 52 and the pulverizing blade 63 can be driven in a manner independent of the actions of each other. Further, the optimum number of rotations can be easily given to the kneading fins 52 and the pulverizing fins 63, respectively. The embodiments of the present invention have been described above, but the scope of the present invention is not limited thereto, and various modifications may be made without departing from the spirit of the invention. (Industrial Applicability) The present invention is widely applicable to automatic bread makers mainly used in general households. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a vertical sectional view showing an automatic bread maker according to a first embodiment of the present invention. Fig. 2 is a cross-sectional view of the automatic bread maker according to the first embodiment of the present invention. 322000 18 201136522 Straight section = Fig. „After a right angle view. View of the automatic bread maker of the embodiment of the Ming dynasty 1 (2) The overall flow chart of the manufacturing process of the first aspect bread of the first embodiment of the present invention is shown in the flowchart of the first aspect of the present invention. Flowchart of the pulverization step of the bread making step. Fig. 9 is a flow chart of the kneading step of the 1st bread manufacturing step. θ ', the flow chart of the fermentation step of the first aspect bread manufacturing step. The flow chart of the baking step of the aspect bread manufacturing step = 11 is the overall flow chart of the second aspect bread making step. , , * The drawing is the second smashing bread manufacturing step of the pulverizing impregnation step. Fig. 13 Figure 14 is a vertical cross-sectional view of the automatic bread maker according to the second embodiment of the present invention. Fig. 15 is an automatic bread machine according to a second embodiment of the present invention. The vertical map 'and for the first Fig. 16 is a block diagram showing the control of the automatic bread maker according to the second embodiment of the present invention. [Description of main components] 322000 19 201136522 1 Automatic bread maker 10 Main body 12 Base table 13 Bread Container support parts 14, 18, 53, 64 Rotary shafts 15, 19, 76, 78, 92 Pulleys 16 Partitions 17, 94 Beams 20 Operating part 22 Display part 30 Cover 31 Blocking wall 32 Ceiling 33 Peeping window 40 Baking Chamber 40a Peripheral side wall 40b Bottom wall 41 Heating device 50 Bread container 50a, 61a Projection 51 Base 52 Kneading fins 54, 65 Coupling 60 Grinding unit 61 Crushing cup 62 Cover part 63 Crushing vane 70, 90, 95 motor 71 > 72 Clutches 73, 74, 91, 96 Output shafts 75, 77, 93 Belts 79, 97, 98 Motor drive 80 Control unit 81 Temperature sensor 82 Commercial power supply 20 322000