Bread maker

Abstract

To provide a bread maker which can preferably make baked sweet potato while suppressing overheating on a finger hook part of a lid.SOLUTION: A bread maker 1 has: a main body 2; a lid body 3 having a finger hook part 19 for opening / closing; a bread making container 10 detachably stored in an inner case 7 of the main body 2; a control circuit 20 for controlling electrification to a heater 8 for heating the bread making container 10; a temperature sensor 11; and an operation part 13 for selecting an operation menu. The control circuit 20 has a baked sweet potato course which has a first step of heating a baking chamber 6 formed of an inner lid body 18 of the lid body 3 and the inner case 7 at a first temperature T1 for a first period t1, and a second step of heating the baking chamber 6 at a second temperature T2 for a second period t2, wherein the second step is executed subsequently to the first step, the first temperature T1 is greater than the second temperature T2, and the first period t1 is shorter than the second period t2.SELECTED DRAWING: Figure 5

Description

[Technical field]

[0001] The present invention relates to a bread maker, and more particularly to a bread maker having a baked sweet potato program. [Background technology]

[0002] Conventionally, this type of bread machine is known to be one that makes bread by automatically executing each step of kneading, fermenting, and baking, by attaching a bread container (corresponding to the bread making container of the present invention) containing bread ingredients to an oven chamber (corresponding to the baking chamber of the present invention) equipped with a heater, a kneading device (corresponding to the kneading blade, etc., of the present invention) and a temperature sensor. Among these bread machines, there are also known ones that can make not only bread, but also baked sweet potatoes, etc.

[0003] Generally, temperature is important when baking sweet potatoes to make baked sweet potatoes. The starch contained in sweet potatoes is broken down by the action of β-amylase, which is also contained in sweet potatoes, and becomes maltose, oligosaccharides, etc. (saccharification). The temperature suitable for this saccharification is 65 to 75°C, depending on the variety of sweet potato. Meanwhile, the softness of baked sweet potatoes depends on the state of the pectin contained in the sweet potato itself. This pectin hardens at 50 to 70°C, depending on the variety of sweet potato, and softens at 80 to 90°C. Therefore, by shortening the time spent in the temperature range where pectin hardens, lengthening the time spent in the temperature range suitable for saccharification, and lengthening the time spent in the temperature range where pectin softens, it is possible to make sweet and soft baked sweet potatoes. As a way of adjusting the temperature to make baked sweet potatoes, a bread maker is known that has a sweet potato bake course that consists of a preheating process in which the temperature is kept at an enzyme activity temperature for a predetermined period of time to activate the sweet potato enzyme (β-amylase), and a baking process in which the sweet potato is baked at a baking temperature. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 4022319 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when the applicant developed a bread machine and created a program for a baked sweet potato course to heat the sweet potato at a relatively low temperature for a predetermined time and then at a relatively high temperature for a predetermined time, several problems were found. The first problem was that the baked sweet potato was relatively hard. This is thought to be because, even if the baking chamber is heated to about 100°C in the first half of the baked sweet potato course, the temperature of the center of the sweet potato does not rise much, and it remains in the pectin hardening temperature range of 50 to 70°C for a long time, and the time in the pectin softening temperature range of 80 to 90°C is shortened. The second problem was that the temperature of the finger hook of the lid of the bread machine became too high. This is thought to be because the bread machine is relatively small, so the distance from the heater, which is the heat source, to the finger hook is short, and the temperature is likely to become high, and because the baking chamber is heated weakly in the first half of the baked sweet potato course, causing the temperature of the finger hook of the lid to become slightly high, and then the baking chamber is heated strongly in the second half of the baked sweet potato course. For example, when the applicant tested a program in which the lid was heated at 100°C for 90 minutes and then at 200°C for 50 minutes, the temperature of the finger loop rose to around 70°C at the end of the program. If the temperature of the finger loop became too high, there was a risk of burns when opening the lid or deterioration of the material of the lid, including the finger loop.

[0006] SUMMARY OF THE PRESENT EMBODIMENT The present invention aims to solve the above problems and provide a bread maker that can make baked sweet potatoes well while preventing the finger grip part of the lid from overheating. [Means for solving the problem]

[0007] The bread making machine described in claim 1 of the present invention has a main body having an inner case with an opening, an inner lid body that closes the opening of the inner case and a lid body that has a finger grip for opening and closing, a bread making container that is removably accommodated in the inner case and contains bread ingredients, a heater that heats the bread making container, a control circuit that controls the supply of electricity to the heater, a temperature sensor, and an operation unit for selecting an operating menu, and in which a baking chamber is formed by the inner case and the inner lid body, the control circuit has a first step of heating the baking chamber at a first temperature for a first period of time, and a second step of heating the baking chamber at a second temperature for a second period of time, the second step is executed following the first step, and has a sweet potato bake course in which the first temperature is set higher than the second temperature and the first time is set shorter than the second time.

[0008] Further, the bread maker according to claim 2 of the present invention is the bread maker according to claim 1, wherein the first time is set to be shorter as the first temperature is higher. Effect of the Invention

[0009] The refrigerator according to claim 1 of the present invention is configured as described above, so that the sweet potatoes stored in the bread making container are strongly heated in the first step, so that the temperature range in which the pectin hardens is short, and then are weakly heated in the second step, so that the sweet potatoes remain in the temperature range in which saccharification is promoted and the temperature range in which the pectin softens for a long time, making it possible to make sweet and soft baked sweet potatoes. Also, because the first step of strong heating is short, the process moves to the second step before the finger hook of the lid is overheated, and the finger hook is stabilized at a relatively low temperature, so that safety can be improved and deterioration of the lid due to heat can be suppressed.

[0010] In addition, by setting the first time to be shorter as the first temperature is higher, it is possible to more reliably prevent the finger grip portion of the lid from being overheated. [Brief description of the drawings]

[0011] [Figure 1] 1A and 1B are external views of a bread maker showing a first embodiment of the present invention, in which (a) is a plan view and (b) is a side view. [Diagram 2] FIG. [Diagram 3] FIG. 2 is a cross-sectional view taken along line AA of the same embodiment when a sweet potato SP is housed therein. [Figure 4] FIG. [Diagram 5] This is a graph showing the relationship between temperature and time in the sweet potato bake course. [Figure 6] 11 is a graph showing the relationship between temperature and time in the sweet potato bake course of a bread maker according to a second embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] A first embodiment of the present invention will be described below with reference to Figs. 1 to 5. 1 is a bread machine of the present invention. This bread machine 1 is composed of a main body 2 and a lid 3. The main body 2 and the lid 3 are connected by a hinge mechanism 4 provided at the rear of each. An electric motor 5 is provided in the lower part of the main body 2. The main body 2 also has an inner case 7 that constitutes a baking chamber 6. The inner case 7 has an opening 7A at the top. A heater 8 is provided in the inner case 7. A bread making container 10 having a kneading blade 9 is detachably attached in the inner case 7. The kneading blade 9 is detachable from the bread making container 10. The main body 2 also has a temperature sensor 11 and a buzzer 12. The temperature sensor 11 is used to detect and control the temperature in the baking chamber 6. The buzzer 12 is used to notify the user that bread or baked sweet potato is baked. Furthermore, an operation unit 13 and a display unit 14 are provided on the upper part of the main body 2. The operation unit 13 has a start operation unit 15 and a menu selection operation unit 16. Reference numeral 17 denotes a circuit board. Meanwhile, an inner lid body 18 constituting the baking chamber 6 is provided on the lid body 3. This inner lid body 18 is configured to close the opening 7A at the upper part of the inner case 7. Reference numeral 19 denotes a finger hook for hooking a finger when opening and closing the lid body 3.

[0013] A control circuit 20 is mounted on the circuit board 17. The control circuit 20 has a main control circuit 21, an input circuit 22, a memory 23, a motor control circuit 24, a heater control circuit 25, an alarm circuit 26, a display circuit 27, and a power supply circuit 28. The memory 23 stores programs corresponding to a plurality of bread making courses, a sweet potato baking course, and the like. The motor control circuit 24 is for driving and controlling the motor 5. The heater control circuit 25 is for controlling the supply of electricity to the heater 8. Furthermore, the alarm circuit 26 is for sounding the buzzer 12. Reference numeral 29 denotes a power plug.

[0014] Next, the operation of this embodiment will be described. When selecting a bread making course, the user first prepares the ingredients necessary for bread making in advance. These ingredients are placed in the bread making container 10 to which the kneading blade 9 is attached. Then, the lid 3 is opened, the bread making container 10 containing the bread ingredients is placed in the baking chamber 6, and then the lid 3 is closed. Furthermore, the power plug 29 of the bread maker 1 is connected to an AC power source (not shown). When selecting any bread making course, the user operates the menu selection operation unit 16 to select an appropriate course, and then operates the start operation unit 15. This starts bread making. In the case of timer bread making, bread making starts after a predetermined time has elapsed. The process differs depending on the bread to be made, but when making a typical loaf of bread, the process is as follows. First, the kneading blade 9 in the bread making container 10 is rotated by the electric motor 5, and the bread making ingredients in the bread making container 10 are kneaded for a predetermined time (first kneading process). After the first kneading process is completed, the rotation of the kneading blade 9 is stopped (resting process). After the resting process is completed, the kneading blade 9 in the bread making container 10 is rotated again by the electric motor 5, and the bread making ingredients in the bread making container 10 are kneaded for a predetermined time (second kneading process). After the second kneading process is completed, the bread making ingredients are sufficiently mixed, and the gluten in the bread making ingredients is strengthened. In other words, after the second kneading process is completed, the bread making ingredients are not simply mixed, but are kneaded. Hereinafter, this kneaded bread making ingredients will be referred to as "bread dough."

[0015] After the second kneading process is completed, the fermentation process begins. In this fermentation process, a primary fermentation process, a secondary fermentation process, and a shaping and fermentation process are carried out. In the primary fermentation process, the dough is fermented by growing yeast while heating the dough to a predetermined temperature range using the heater 8. In this way, the yeast grows well in the dough, decomposing carbohydrates (sucrose, maltose, glucose, fructose, etc.) to generate ethanol and carbon dioxide. The generated carbon dioxide remains in the dough, causing the dough to rise.

[0016] After the first rise is completed, the motor 5 rotates the kneading blade 9 for a short time to release the carbon dioxide generated during the first rise from the dough (degassing). This degassing breaks down large air bubbles in the dough and disperses them into finer bubbles, resulting in a finer texture of the dough.

[0017] After the first degassing is completed, the secondary fermentation process is carried out. In this secondary fermentation process, the dough is heated to a predetermined temperature range by the heater 8 while yeast is grown, causing the dough to ferment. In the dough thus kept at a predetermined temperature range, the yeast grows well and breaks down carbohydrates (sucrose, maltose, glucose, fructose, etc.), generating ethanol and carbon dioxide. The generated carbon dioxide remains in the dough, causing it to rise.

[0018] After the secondary fermentation process is completed, the kneading blade 9 is rotated by the electric motor 5 for a short time to release the carbon dioxide generated during the secondary fermentation process from the dough (degassing). This degassing process breaks down large air bubbles in the dough and disperses them into finer bubbles, resulting in a finer texture of the dough.

[0019] After the second degassing is completed, the forming and fermenting process is carried out. In this forming and fermenting process, the dough is heated to a predetermined temperature range by the heater 8 while yeast is grown, so that the dough is fermented. The temperature range of the forming and fermenting process is higher than the temperature ranges of the first and second fermentation processes. In the dough thus kept at a predetermined temperature range, the yeast grows well and breaks down carbohydrates (sucrose, maltose, glucose, fructose, etc.), generating ethanol and carbon dioxide. The generated carbon dioxide remains in the dough, causing the dough to rise to a predetermined size in the bread making vessel 10.

[0020] Furthermore, when the forming and fermenting process is completed, the process proceeds to the baking process. In this baking process, the dough in the bread making container 10 is heated and baked by the heater 8. This bakes the dough into bread. When this baking process is completed, the buzzer 12 notifies the user that the baking process is complete, and bread making ends. The baked bread is then removed from the bread making container 10 after the user opens the lid 3 and removes the bread making container 10 from the baking chamber 6.

[0021] On the other hand, when selecting the sweet potato baking course instead of the bread making course, the user first prepares the ingredients necessary for baking sweet potatoes, specifically sweet potatoes wrapped in aluminum foil. These ingredients are placed in the bread making container 10 from which the kneading blade 9 has been removed. The user then opens the lid 3 and places the bread making container 10 containing the sweet potato baking ingredients in the baking chamber 6, and then closes the lid 3. The user then connects the power plug 29 of the bread maker 1 to an AC power source (not shown). The user then operates the menu selection operation unit 16 to select the "baked sweet potato" course, and then operates the start operation unit 15. This starts the baking of the sweet potatoes.

[0022] The "baked sweet potato" course has the following steps as an example. First, a first step is performed in which the sweet potato is heated at a first temperature T1 for a first time t1, and then a second step is performed in which the sweet potato is heated at a second temperature T2 for a second time t2. As an example, T1=170°C, t1=40 minutes, T2=110°C, t2=95 minutes. In this way, T1>T2 and t1 <t2である。

[0023] The temperature Tbs in the baking chamber 6 will be described. First, when the first step is started, the temperature Tbs rises rapidly. Then, when the temperature Tbs reaches the first temperature T1, the heater 8 is energized and controlled by the control circuit 20 based on the signal from the temperature sensor 11 so as to maintain this temperature T1. In FIG. 5, the temperature Tbs remains at the first temperature T1, but in reality, the heater 8 is on-off controlled by the control circuit 20, so that the temperature Tbs repeats slight increases and decreases. Then, when a predetermined time t1 has elapsed, the control circuit 20 starts the second step. In this second step, the heater 8 is turned off to decrease the temperature Tbs in the baking chamber 6. Then, when the temperature Tbs reaches the second temperature T2, the heater 8 is energized and controlled by the control circuit 20 based on the signal from the temperature sensor 11 so as to maintain this temperature T2. In Fig. 5, the temperature Tbs remains at the second temperature T2, but in reality, the heater 8 is on / off controlled by the control circuit 20, causing the temperature Tbs to repeatedly rise and fall slightly. Then, when a predetermined time t2 has elapsed since the second step started, the control circuit 20 notifies the end of the second step by the buzzer 12, and ends the "baked sweet potato" course. The completed baked sweet potato is taken out of the bread making container 10 after the user opens the lid 3 and takes out the bread making container 10 from the baking chamber 6.

[0024] The following describes how the temperature Tsp at the center of the sweet potato SP changes during the "baked sweet potato" course. First, in the first step, the heater 8 is strongly heated so that the temperature Tbs becomes the first temperature T1, so that the gradient of the temperature Tsp becomes relatively steep. Then, in the second step, the heater 8 is weakly heated so that the temperature Tbs becomes the second temperature T2, so that the gradient of the temperature Tsp becomes relatively gentle. Then, the temperature gradient of the temperature Tsp gradually becomes gentler so that it approaches the temperature Tbs (T2). At the end of the first step, the temperature Tsp enters the pectin hardening temperature range, and at the beginning of the second step, the temperature Tsp leaves the pectin hardening temperature range. The time tph of this pectin hardening temperature range includes a period in which the gradient of the temperature Tsp is steep, so the temperature Tsp quickly passes through the pectin hardening temperature range. Therefore, the time tph of the pectin hardening temperature zone is shortened, so that the hardening of the pectin contained in the sweet potato SP itself can be suppressed, and the baked sweet potato is less likely to harden. In addition, at the beginning of the second step, when the gradient of the temperature Tsp starts to become gentle, the temperature zone suitable for saccharification is reached. The first half of the period tg of the temperature zone suitable for saccharification overlaps with the end of the time tph of the pectin hardening temperature zone. And, as mentioned above, the period tg of the temperature zone suitable for saccharification is when the gradient of the temperature Tsp starts to become gentle, so the period tg of the temperature zone suitable for saccharification can be extended. This allows the baked sweet potato to be sufficiently sweet. Furthermore, from the middle to the end of the second step, the temperature Tsp becomes the pectin softening temperature zone. Since the time tps of this pectin softening temperature zone is longer than the time tph of the pectin hardening temperature zone, the pectin contained in the sweet potato SP itself can be softened for a long period of time, and the baked sweet potato can be softened.

[0025] Further, the temperature Th of the finger hook 19 of the lid 3 during the "baked sweet potato" course will be described. First, in the first step, the heater 8 is strongly heated so that the temperature Tbs becomes the first temperature T1, so that the temperature Th rises. After that, in the second step, the heater 8 is weakly heated so that the temperature Tbs becomes the second temperature T2, so that the temperature Th starts to drop slightly, and then, although there are slight fluctuations, it maintains an almost constant temperature. That is, the temperature Th reaches the maximum temperature Thmax at the time of transition from the first step to the second step. Note that the finger hook 19, and thus the lid 3, are heated from near the environmental temperature in the first step, so that the maximum temperature Thmax does not become very high. In this example, Thmax is around 50°C. As described above, after the temperature Th reaches the maximum temperature Thmax, it drops slightly and maintains an almost constant temperature, so that it is possible to prevent the user from burning his / her fingers on the finger hook 19 when opening the lid 3 after the "baked sweet potato" course is completed. Moreover, since the lid body 3 including the finger hook portion 19 is prevented from overheating, deterioration of the lid body 3 due to heat can be suppressed.

[0026] As described above, the present invention relates to a bread maker 1 having a main body 2 having an inner case 7 with an opening 7A, an inner lid 18 closing the opening 7A of the inner case 7 and a lid 3 having a finger grip 19 for opening and closing, a bread making container 10 that is removably housed in the inner case 7 and contains bread ingredients, a heater 8 that heats the bread making container 10, a control circuit 20 that controls the supply of electricity to the heater 8, a temperature sensor 11, and an operation unit 13 for selecting an operation menu, the baking chamber 6 being formed by the inner case 7 and the inner lid 18, the control circuit 20 controlling the first step of heating the baking chamber 6 at a first temperature T1 for a first time t1, The baking process has a second step of heating the baking chamber 6 at a second temperature T2 for a second time t2, and the second step is performed following the first step, and the first temperature T1 is higher than the second temperature T2, and the first time t1 is set shorter than the second time t2. By having a baked sweet potato course, the sweet potato SP contained in the bread making container 10 is strongly heated in the first step, so that the time tph of the temperature zone where the pectin hardens is short, and then, by being weakly heated in the second step, the time tg of the temperature zone where saccharification is promoted and the time tps of the temperature zone where the pectin softens are long, so that a sweet and soft baked sweet potato can be made. In addition, since the first step of strongly heating is short, the finger hook portion 19 of the lid body 3 moves to the second step before being overheated, and the finger hook portion 19 is stabilized at a relatively low temperature, it is possible to increase safety and suppress deterioration of the lid body 3 due to heat.

[0027] Next, a second embodiment of the present invention will be described with reference to Fig. 6. Note that since the second embodiment is the same as the first embodiment except for the program for the "baked sweet potato" course, only the program for the "baked sweet potato" course will be described.

[0028] The "baked sweet potato" course of this embodiment has the following steps. First, a first step of heating at a first temperature T1' for a first time t1' is executed, and then a second step of heating at a second temperature T2' for a second time t2' is executed. As an example, T1' = 200 °C, t1' = 15 minutes, T2' = 110 °C, and t2' = 120 minutes. In this way, T1' > T2', and also, t1' < t2'. In addition, compared with the first embodiment, T1 < T1' and t1 > t1'. That is, if the first temperature is high, the program is set so that the first time is short, and if the first temperature is low, the program is set so that the first time is long. In this way, by defining the relationship between the first temperature and the first time, it is possible to prevent the lid 3 from being overheated from the end of the first step to the beginning of the second step of the "baked sweet potato" course.

[0029] The temperature Tbs' in the baking chamber 6 will be described. First, when the first step is started, the temperature Tbs' rises rapidly. Then, when the temperature Tbs' reaches the first temperature T1', the control circuit 20 controls the heater 8 based on the signal from the temperature sensor 11 so as to maintain the temperature T1'. In FIG. 6, the temperature Tbs' remains at the first temperature T1', but in reality, the heater 8 is on-off controlled by the control circuit 20, so that the temperature Tbs' repeats slight increases and decreases. Then, when a predetermined time t1' has elapsed, the control circuit 20 starts the second step. In this second step, the control circuit 20 stops the power supply to the heater 8 to lower the temperature Tbs' in the baking chamber 6. Then, when the temperature Tbs' reaches the second temperature T2', the control circuit 20 controls the heater 8 based on the signal from the temperature sensor 11 so as to maintain the temperature T2'. In Fig. 6, temperature Tbs' remains at second temperature T2', but in reality, the heater 8 is on / off controlled by the control circuit 20, causing temperature Tbs' to repeatedly rise and fall slightly. Then, when a predetermined time t2' has elapsed since the transition to the second step, the control circuit 20 notifies the completion of the second step by the buzzer 12, and ends the "baked sweet potato" course. The completed baked sweet potato is removed from the bread making container 10 after the user opens the lid 3 and removes the bread making container 10 from the baking chamber 6.

[0030] The following describes how the central temperature Tsp' of the sweet potato SP changes during the "baked sweet potato" course. First, in the first step, the heater 8 is strongly heated so that the temperature Tbs' becomes the first temperature T1', so that the gradient of the temperature Tsp' becomes relatively steep. Then, in the second step, the heater 8 is weakly heated so that the temperature Tbs' becomes the second temperature T2', so that the gradient of the temperature Tsp' becomes relatively gentle. Then, the temperature gradient of the temperature Tsp' gradually becomes gentle so as to approach the temperature Tbs' (T2'). In the beginning of the first step, the temperature Tsp' enters the pectin hardening temperature range, and in the middle of the second step, the temperature Tsp' leaves the pectin hardening temperature range. Unlike the first embodiment, the time tph' of the pectin hardening temperature range does not include a period during which the gradient of the temperature Tsp' is steep. However, since the time tph' of the pectin hardening temperature zone belongs to a period when the gradient of the temperature Tsp' starts to become gentle (in other words, the temperature gradient is not yet relatively gentle), the temperature Tsp' quickly passes through the pectin hardening temperature zone. Therefore, since the time tph' of the pectin hardening temperature zone is shortened, the hardening of the pectin contained in the sweet potato SP itself can be suppressed, and the baked sweet potato can be made less likely to harden. In addition, in the middle of the second process, when the gradient of the temperature Tsp' is medium, the temperature zone suitable for saccharification is reached. Note that the first half of the period tg' of the temperature zone suitable for saccharification overlaps with the end of the time tph' of the pectin hardening temperature zone. And, as described above, since the period tg' of the temperature zone suitable for saccharification is when the gradient of the temperature Tsp' is medium, the period tg' of the temperature zone suitable for saccharification can be lengthened. This allows the baked sweet potato to be sufficiently sweet. Furthermore, in the end of the second process, the temperature Tsp' becomes the pectin softening temperature zone. The time tps' of the pectin softening temperature range is slightly longer than the time tph' of the pectin hardening temperature range, so that the pectin contained in the sweet potato SP itself can be softened for a long period of time, thereby softening the baked sweet potato.

[0031] Further, the temperature Th' of the finger hook 19 of the lid 3 changes during the "baked sweet potato" course. First, in the first step, the heater 8 is strongly heated so that the temperature Tbs' becomes the first temperature T1', so that the temperature Th' rises. Then, in the second step, the heater 8 is weakly heated so that the temperature Tbs' becomes the second temperature T2', so that the temperature Th' drops slightly and then remains almost constant, although there are slight fluctuations. In this example, the temperature Th' actually continues to rise after the second step, and reaches the maximum temperature Th'max when the temperature Tbs' is controlled to maintain T2'. Also, the finger hook 19, and thus the lid 3, are heated from near the environmental temperature in the first step, so that the maximum temperature Th'max does not rise very much. In this example, Th'max is around 50°C. As described above, after the temperature Th' reaches the maximum temperature Th'max, the temperature drops slightly and remains substantially constant, which prevents the user from burning his / her fingers on the finger hook 19 when opening the lid 3 after the "baked sweet potato" course is completed. In addition, since the lid 3 including the finger hook 19 is prevented from overheating, deterioration of the lid 3 due to heat can be suppressed.

[0032] As described above, the present invention relates to a bread maker 1 having a main body 2 with an inner case 7 with an opening 7A, an inner lid 18 that closes the opening 7A of the inner case 7, and a lid 3 having a finger grip 19 for opening and closing, a bread making container 10 that is removably housed in the inner case 7 and contains bread ingredients, a heater 8 that heats the bread making container 10, a control circuit 20 that controls the supply of electricity to the heater 8, a temperature sensor 11, and an operation unit 13 that selects an operation menu, and in which a baking chamber 6 is formed by the inner case 7 and the inner lid 18, the control circuit 20 controls a first step of heating the baking chamber 6 at a first temperature T1' for a first time t1', and a second step of heating the baking chamber 6 at a first temperature T1' for a first time t1'. and a second step of heating the sweet potato SP at a second temperature T2' for a second time t2'. The second step is carried out following the first step, and the first temperature T1' is set to be higher than the second temperature T2' and the first time t1' is set to be shorter than the second time t2'. By having a baked sweet potato course, the sweet potato SP contained in the bread making container 10 is strongly heated in the first step, so that the time tph' in the temperature zone where pectin hardens is short, and then, by being weakly heated in the second step, the time tg' in the temperature zone where saccharification is promoted and the time tps' in the temperature zone where pectin softens are long, so that a sweet and soft baked sweet potato can be made. In addition, since the first step of strongly heating is short, the finger hook portion 19 of the lid body 3 moves to the second step before being overheated, and the finger hook portion 19 is stabilized at a relatively low temperature, it is possible to increase safety and suppress deterioration of the lid body 3 due to heat.

[0033] In the present invention, the higher the first temperature, the shorter the first time (T1<T1´,t1> t1'), it is possible to more reliably prevent the finger grip portion 19 of the lid body 6 from being overheated.

[0034] The present invention is not limited to the above embodiments, and various modifications are possible within the scope of the gist of the invention. For example, in the first embodiment, the first temperature is 170°C, the first time is 40 minutes, and in the second embodiment, the first temperature is 200°C, and the first time is 15 minutes, but the first temperature and the first time are not limited to these values ​​as long as the relationship of the first temperature > the second temperature is satisfied. For example, 150°C for 50 minutes, 160°C for 45 minutes, etc. are also acceptable. In addition, the second temperature is 110°C in each of the above embodiments, but it does not necessarily have to be 110°C as long as the relationship of the first temperature > the second temperature is satisfied, the sweet potato SP is cooked to the center, and the finger hook portion 19 is not overheated. [Explanation of symbols]

[0035] 1. Bread maker 2 Main unit 3 Lid 6. Firing Room 7 Inner case 7A opening 8 Heater 10. Bread making containers 11 Temperature Sensor 13 Control section 18 Inner lid 19 Finger rest 20 Control circuit T1 First temperature T2 Second temperature t1 First Time t2 Second Time

Claims

1. A bread maker having a main body having an inner case with an opening, an inner lid for closing the opening of the inner case and a lid having a finger grip for opening and closing, a bread making container that is removably housed in the inner case and contains bread ingredients, a heater for heating the bread making container, a control circuit for controlling the supply of electricity to the heater, a temperature sensor, and an operation section for selecting an operation menu, wherein a baking chamber is formed by the inner case and the inner lid, The bread maker is characterized in that the control circuit has a first step of heating the baking chamber at a first temperature for a first time and a second step of heating the baking chamber at a second temperature for a second time, the second step is executed following the first step, and the bread maker has a sweet potato bake course in which the first temperature is set higher than the second temperature and the first time is set shorter than the second time.

2. 2. The bread maker according to claim 1, wherein the first time is set to be shorter as the first temperature is higher.

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