Blade Member with Projection Portion for Bread Mulling
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Solution Overview
Problem
Existing bread making apparatuses with blade members fail to sufficiently mull bread ingredients, resulting in inadequate development of chewy and elastic gluten, which is crucial for producing soft and tender bread dough.
Innovation Solution
A blade member with a shaft portion connected to a rotating shaft, featuring a blade plate portion that projects upwardly with a non-edge surface at the tip end, allowing for effective kneading and stretching of ingredients without breakage, and a polygon-like outer peripheral wall configuration in the container to enhance kneading and stretching actions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional blade members are used for mulling bread ingredients, then the mulling process can be performed, but the ingredients are not sufficiently mulled and gluten development is inadequate
Solution Approach 1:
The blade member is divided into multiple blade plate portions (first, second, third blade plate portions) with different heights and configurations. Each portion serves a specific function: the first blade plate portion for initial mixing, the second for stretching, and the third for final kneading. This segmentation allows simultaneous performance of multiple mulling actions, significantly improving mulling efficiency while ensuring thorough gluten development through coordinated action of all portions.
Solution Approach 2:
The blade member extends in the vertical dimension with blade plate portions of different heights from the shaft portion. The first blade plate portion has a greater height than the second, and the third blade plate portion is positioned at a different vertical level. This vertical dimensionality enables the blade to interact with ingredients at multiple depths simultaneously, enhancing both mixing efficiency and gluten development through multi-level mechanical action.
2Ease of operation
If the blade plate portion has a through-out portion, then material can pass through, but the blade cannot effectively grab and stretch paste-like ingredients without breakage
Solution Approach 1:
The blade plate portions are designed with different local qualities: the first blade plate portion has a greater height for aggressive mixing, the second blade plate portion has a smaller height for gentle stretching, and the third blade plate portion is positioned to provide final kneading action. Each local region of the blade performs a specific function appropriate to the mulling stage, enabling effective grabbing and stretching of paste-like ingredients without causing breakage while still allowing proper ingredient flow.
3Ease of manufacture
If the blade member design is simplified, then manufacturing is easier, but the mulling action cannot sufficiently knead and stretch ingredients
Solution Approach 1:
The blade member is designed as a single integrated component that performs multiple functions: the first blade plate portion handles initial mixing and cutting, the second blade plate portion performs stretching, and the third blade plate portion provides final kneading. This multi-functional design achieves sophisticated mulling action equivalent to multiple separate tools, maintaining manufacturing simplicity while ensuring sufficient kneading and stretching effectiveness through the coordinated action of all blade portions.
Data Source
AI summary
A blade member has a shaft portion connected to a rotating shaft, and a blade plate portion projecting from the shaft portion toward an outer peripheral wall of a container. The blade plate portion has a plane-like configuration without being formed with a through-out portion, and extends in an up-and-down direction along the shaft portion. The blade plate portion has a projection portion, at a tip end side apart from the shaft portion, projecting upwardly. A top portion of the projection portion is non-edge surface without being formed with an angled portion.