JPH01230320A - Cooker - Google Patents

Abstract

PURPOSE:To easily confirm the bubbling-up state of material without suspending operation by constituting the subject device from a disc for revolving a stirring body and an indication rod which is projectingly installed and shaping said disc to the outside diameter dimension for reducing the power for stirring material when a prescribed quantity of material is bubbled up. CONSTITUTION:A stirring body 7 which revolves at a high speed is constituted of a disc 8 and an indication rod 9 in nearly conical form which is projectingly installed over from the revolution center of the disc 8, and said stirring body 7 is installed in the upper part of a rotary shaft 4, and said disc 8 is shaped to the outside diameter dimension for reducing the stirring force by the increase of viscosity when a prescribed quantity of material in a container 2 is bubbled up. On the indication rod 9, a plurality of ring-shaped projecting stripes 10 as mark are formed at the position which is reached on the bubbling-up of the material. Since viscosity of the material is low in the initial period of operation, the indication rod 9 of the stirring body 7 is in exposed state. As bubbling-up develops, the viscosity of the material increases, and the stirring power of the disc 8 is markedly reduced, and the upper surface of the material is formed into an earthenware mortar form, and the projecting stripes 10 at the center of the indication rod 9 is covered by the material, and the optimum bubbling-up state can be easily judged.

Description

[Detailed Description of the Invention] B) Industrial Application Field The present invention relates to a cooking device for whipping ingredients, particularly suitable for whipping ingredients such as fresh cream, milk, egg yolks and sugar to produce ice cream batter. Regarding cooking equipment.

(B) Conventional technology Conventionally, this type of cooking device was developed in the 1980s, when ingredients such as egg whites were whipped by rotating a stirrer having a disc.
It is known from Publication No. 33065. This cooker has no markings to check the whipping status of the ingredients, and since the ingredients circulate during operation, it is difficult to check the whipping status of the ingredients. 5. In particular, when whipping ingredients such as fresh cream, milk, egg yolks, and sugar to produce ice cream batter, Unlike when whipping single ingredients such as egg whites, instead of whipping them completely, you need to let them rise for 16 to 7 minutes (1.6 to 2 times the initial volume).
．． It is optimal to whisk the mixture to a volume increase of 0 times), but this optimal whipping state could not be easily confirmed.

In addition, a cooking device equipped with a stirring body in which a handle is protruded upward from the center of rotation of the stirring blade, and a mark for measuring the whipping height of the material is formed on the handle is disclosed in Japanese Utility Model Publication No. 57-27394 (
A47J 43104).

However, since these stirring blades have a plurality of comb teeth formed radially from the center of rotation of the stirring body, the force for stirring the material is strong. Therefore, when the stirring blades are rotated, the material is pushed by the stirring blades and is pushed around the outer periphery. and a large upward movement, so that the material appears to be wavy to the user during stirring. This operation is the same even when the material is foamed to the desired foaming state, and therefore it is difficult to confirm whether the material has reached the mark due to the undulation of the material, and the user may Similarly, it was necessary to stop the operation and check the lathering state. In other words, the mark on the handle is
It was only used to measure the foaming height of the material when the operation was stopped.

ej Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide an easy-to-use cooker that can easily check the whipping state of ingredients without stopping operation. purpose.

Measures to Solve the Problem The agitator consists of a disc that rotates close to the inner bottom of the container and an indicator rod that projects upward from the center of rotation of the disc. The outside diameter is formed so that the force for stirring the material is significantly reduced when a predetermined amount of the material in the container is foamed to a desired foamed state.

(E) Operation Part Since the structure is as described above, when a predetermined amount of material is put into the container and the stirring body is rotated, foaming proceeds while air is mixed in, and volumetric expansion is performed. When the upper end or mark of the stirrer is covered, the desired foaming state has been achieved.

In this state, the stirring force with which the disc stirs the material is significantly reduced, so the mark or the upper end of the indicator rod is smoothly covered with the material, and therefore the foaming state of the material can be checked without stopping the operation. Example 1 An example of the present invention will be described below in detail with reference to FIGS. 1 and 2.

(1) is the mixer body with a built-in electric motor (not shown);
2) is a container made of synthetic resin that is removably placed on the main body (1), and is formed into a bottomed cylindrical shape having an inner diameter of approximately the same diameter from the upper part to the lower part, and is provided at the center of the bottom surface. Bearing (3)
The rotary shaft (4) is rotatably supported by the rotary shaft (4). A coupling (5) that removably engages with a coupling at the upper end of the output shaft of the electric motor is fixed to the lower part of the rotating shaft (4), and the coupling (6) is formed to hang down from the bottom surface of the container (2). This is a cylindrical leg part for placing on the upper surface of the main body (1), and this leg part (6) extends downward from the coupling (5) and is used to place the container (2) on a table or the like. When placed, the coupling (5) is prevented from touching the table or the like.

(7) is attached to the upper part of the rotating shaft (4), and has a 10.0
A stirring body made of synthetic resin that rotates at a high speed of about 0 Orpm to 20,000 t'pm, which includes a disk (8) parallel to and close to the inner bottom surface of the container (2), and a rotation of this disk (8). It consists of a substantially conical display rod (9) that protrudes in one direction upward from the center. The disk (8) has a predetermined amount of ingredients such as fresh cream, milk, egg yolks, sugar, etc. in the container (2) "6 to 7 minutes long" (1.6 times to 2.0 times the initial volume). The outer diameter is such that when foaming occurs, the viscosity of the material increases and the power to stir the material is significantly reduced. In addition, when the predetermined amount of the material in the container (2) is foamed for 6 to 7 minutes, the indicator rod (9) is covered by approximately the center of the material whose upper surface is shaped like a mortar. On the side of the indicator rod (9), there are a plurality of markings on the side of the indicator rod (9), which serve as marks at the positions where the material has been foamed for 16 to 76 to 7 minutes, depending on the duration of the material put in the container (2). A ring-shaped protrusion (10) is formed.

Next, the operation will be explained. Place the container (2+) on the main body (1) and connect the coupling (5) at the bottom of the rotating shaft (4) to the coupling at the upper end of the output shaft of the motor.In the container (2), put fresh cream, milk, Pour ingredients such as egg yolk and sugar up to the display rod (the upper end of 91 or any of the protrusions 00), for example up to the vicinity of the central protrusion 00), and drive the electric motor to turn the agitator (7) to 1o, ooorpm. ~20,00Orpm
rotates at a high speed. Then, the disk of the stirrer (7) (
Due to the rotation of step 8), convection occurs in the ingredients, and air is continuously supplied to the ingredients through the passage indicated by the arrow in FIG. 2(a), thereby foaming the ingredients.

Since the viscosity of the material is low at the beginning of the operation, the material is blown away by the rotational force of the disc (8) as shown in Figure 2 (a), and the indicator rod (9) of the agitator (7) is It becomes exposed.

3. As the whisking progresses, the viscosity of the material increases, and as shown in Figure 2 (
As shown by Dl, the convection of the material due to the rotational force of the disc (8) is suppressed, and the base of the display rod (9) begins to be gradually covered with the material.

As the whisking further progresses, the viscosity of the material further increases, and the force of the disk (8) to stir the material decreases significantly, causing the convection of the material to become significantly smaller, as shown in Figure 2 Cj. The material becomes a bead shape, and the central protrusion (10) of the front rod (9) is smoothly covered by the center part of the material1.At this time, the material is in the so-called "6-7 minute stand" state. The ice cream is in an optimal state as a foamed ice cream dough that is 1.6 to 2.0 times its volume.

In addition, when the material is added to the vicinity of the upper end of the indicator rod (9) and stirred, the state where the upper end of the indicator rod (9) is covered with the foamed material is the so-called "6 to 7 minute standing" state. .

Needless to say, in this case, confirmation is easier than in the case where the protrusion (10) mentioned above is covered.

In addition, the stirring body (7) is connected to the display rod (9) as shown in Fig. 5A).
) may be formed into a substantially cylindrical shape, or the mark (11) to mark 01) may be formed to have a large diameter, as shown in FIG. 6(b). Furthermore, rings of different colors may be provided as marks, or the marks may be formed in different colors.
, Furthermore, in this embodiment, the upper end of the display rod (9) and the protrusion 00
) is also used as the L value when adding materials, but a guideline for when adding materials may be formed on the inner surface of the container (2).

Inner diameter of container (2) 107 m1n1 Height of container (2) 90 m Tl], outer diameter of disc (8) 33 mm, thickness of disc (8) 3 mm, displayed from the inner bottom of container (2) Rod (9
), the height to the top of the display rod (9) was 371 nm, the rotation speed of the stirrer (7) was 12,000 rpm, and an experiment was conducted with ingredients put in near the top of the display rod (9), and there were some differences depending on the type of fresh cream, etc. However, it was possible to create ice cream batter in about 6 minutes. According to this experimental equipment, the material can be
When the foam is foamed for 7 minutes, the stirring force is almost gone due to the increase in the viscosity of the material, and even if the stirrer (7) is rotated too much, further foaming can be prevented and there is no inconvenience such as the foam decomposing.

Furthermore, there are attachments consisting of a container (2), a stirrer (7), etc. It is conceivable to attach the ・ to the main body dedicated to the shaker or to the main body (1) that also serves as the juice mixer, but since the height of the coupling provided at the upper end of the output shaft of the motor differs depending on the model, it cannot be used as is. Can not do it.

Therefore, as shown in Figure 4, a skirt (13) that matches the height of the coupling is screwed (15) to a boss circle formed hanging from the bottom of the container (2), and the skirt (03) is replaced depending on the model. By doing so, the container (2), bearing (3), rotating shaft (4), and stirring body (7) can be used for multiple models.

(G) Effects of the Invention According to the present invention, it is possible to provide a cooking device that is extremely easy to handle, such as being able to easily determine the whipped state of ingredients without stopping its operation.

[Brief explanation of the drawing]

The drawings all show embodiments of the present invention, and FIG. 1 is a partially cutaway side view, FIG. ) and box) are perspective views of other embodiments of the stirring body, and FIG. 4 is a partially cutaway side view of the stirring body mounted on another main body. . (2)... Container, (7)... Stirring body, (8)...
Disc, (9)... Display rod. 1 person: Tamayo Electric Co., Ltd. agent Patent attorney Higashi Nishino (1 other person) Figure 1 W ′ Figure 2 (A) □ (B)

Claims (1)

[Claims] (1) In a container that is equipped with an agitator rotated by a drive mechanism on the inner bottom surface of a container into which the material is placed, the agitator comprises a disk that rotates close to the inner bottom surface of the container and an upward direction from the center of rotation of this disk. and an indicator rod protruding from the container, and the disk is formed to have an outer diameter that significantly reduces the force for stirring the material when a predetermined amount of the material in the container is foamed to a desired foaming state. Cooking device.