JPH02234728A - Cooker - Google Patents

Abstract

PURPOSE:To bubble a material with high viscosity in the good-quality bubbling state by providing a disk-shaped section, a stirring body, and a ring-shaped member freely coupled with the protruded lever of the stirring body, and forming the height of the protruded lever and the outer diameter and inner diameter of the ring-shaped member in the specific relationship. CONSTITUTION:A preset quantity of a material is put in a container 6, a motor 2 is driven, and a stirring body 12 is rotated at a high speed. The material is spattered in the outer peripheral direction by the stirring force of the disk-shaped section 13 and stirred by the disk-shaped section 13 and a ring-shaped member 15, and air is fed into the material and bubbled. When bubbling proceeds, the volume and viscosity of the material are increased, the portion of the ring-shaped member 15 located on the side face of the container 6 is floated by the resistance received from the material, and the ring-shaped member 15 is revolved while being rotated under this condition. The protruded lever 14 and the ring-shaped member 15 are formed to satisfy the relationship: C<D-(D-E)/2, where C is the height of the protruded lever 14, D is the outer diameter of the ring-shaped member 15, and E is the inner diameter. The ring-shaped member 15 rides over the protruded lever 14, and meringue dough is prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a cooking device for whipping ingredients, particularly a cooking device suitable for whipping ingredients such as egg whites and sugar to produce meringue dough.

(mouth) Conventional technology Traditionally, it was used as a cooking device for whipping fresh cream etc.
-33065 (A47J 43/04) is known. Since the stirrer of this cooker is shaped like a disk, the force of stirring the ingredients is weak, so even if it rotates at high speed, the ingredients will not scatter, there will be less destruction of bubbles, and high-quality whisking will be possible. It is something.

However, although the agitating body is suitable for whipping raw gnomes with low viscosity, it is not suitable for whipping high viscosity materials such as egg whites.

That is, as mentioned above, the stirring body is formed into a disk shape and the stirring force is weak, so when stirring a highly viscous material such as egg white, the material quickly reaches the limit viscosity that the stirring body can stir. The disadvantage is that the stirring body spins idly even though the material is not very foamy.

(c) Problems to be Solved by the Invention The present invention has been accomplished in view of the above-mentioned drawbacks, and an object of the present invention is to provide a cooking device that can whip highly viscous materials such as egg whites into a high-quality foam at high speed. The task is to

(2) Means for solving the problem A container for storing a material, a disc-shaped part that is rotatably driven by an electric motor and rotates close to the inner bottom surface of the container, and a disc-shaped part that protrudes upward from the center of rotation of the disc-shaped part. The stirring body has a protruding rod, and a ring-shaped member is loosely fitted into the protruding rod of the stirring body, and the height inside the container is C, and the outer diameter of the ring-shaped member is D.
, where E is the inner diameter of the ring-shaped member.

(E) When the material is put into the action container and the stirring body is rotated, the ring-shaped member revolves while rotating on its own axis as the stirring body rotates.

The material is blown toward the outer circumference by the stirring force of the disc-shaped part and causes convection, and is stirred by the stirring power of the disc-shaped part and the stirring force of the nongangular member, so that air is continuously supplied into the material and gradually foams.

As the foaming of the material progresses, the viscosity of the material increases and the convection of the material due to the rotation of the stirrer decreases, but as the ring-shaped member rotates with the stirrer and stirs the material, the foaming of the material is promoted. .

In this state, the ring-shaped member gradually begins to float due to the resistance received from the material at the part located on the side wall of the container, and the rotational force from the disc-shaped part and the protruding rod is no longer transmitted, and the ring-shaped member begins to float around the protruding rod. It revolves while rotating.

As the foaming further progresses, the viscosity of the material further increases, and the portion of the ring-shaped member located on the side wall of the container further rises due to the resistance received from the material.

Then, the height of the protruding rod is C, the outer diameter of the ring-shaped member is D,
If the inner diameter of the ring-shaped member is E, the ring-shaped member will eventually overcome the protruding rod. This state is the desired foaming state, and this state can be confirmed at a glance because the movement of the ring-shaped member is greatly different from the movement until it passes over the protruding rod.

(f) Embodiments An embodiment of the present invention will be described in detail below with reference to FIGS. 1 to 3.

(1) is a main body made of synthetic resin with a built-in electric motor (2); 1) Extends upward, and a coupling (5) is installed at the top of the output shaft (3).
) is provided.

6) is a container made of synthetic resin that is removably placed on the main body (1), and has a cylindrical portion (7) integrally provided at approximately the center of the bottom surface to protrude downward. (8> is a rotary shaft rotatably and watertightly supported by the cylindrical portion (7) via a bearing (9) and an oil seal (10), and the lower part thereof is freely engaged and detached from the coupling (5). It forms a coupling (11) that engages with.

(12) is a stirring body made of synthetic resin that is removably attached to the upper part of the rotating shaft (8) in the container (6);
) A disc-shaped part (13) that rotates close to the inner bottom surface, and a cylindrical protruding rod (13) that projects upward from the rotation center of the disc-shaped part (
14).

(15) is a ring-shaped member that is loosely fitted into the protruding rod (14) of the stirring body (12), and is formed by bending a synthetic resin wire rod having a substantially circular cross section into a circular shape.

The inner diameter of the container (6) is A. The outer diameter of the protruding rod (14) is B, the height of the protruding rod (14) is C, and the ring-shaped member (1
5) When the outer diameter is D1 and the inner diameter of the ring-shaped member (15) is E, the container (6), the protruding rod (14), and the ring-shaped member (15) are formed to have the following relationship.

Next, the operation will be explained. Put a predetermined amount of ingredients such as egg whites and sugar into the container (6), and then insert the container (6) into the main body (1).
) and operate the switch (not shown) provided on the main body (1) to drive the electric motor (2>), and the stirring body (12)
2. It rotates at a high speed of about 00Orpm to 5,00Orpm. The ring-shaped member (15) is a stirrer (12)
Rotation is transmitted from the disc-shaped part (13) of the ring-shaped member (15), and it revolves while rotating on its own axis and rotates in the same direction as the disc-shaped part (13) (see Fig. 3a).The rotation of this ring-shaped member (15) is as follows. Since the ring-shaped part O,!' (15) slips on the stirring body (12), it rotates at a rotation speed that is extremely slower than the rotation of the stirring body (12). The material is blown toward the outer circumference by the material, and is stirred by the stirring force of the disk-shaped part (13) and the ring-shaped member (15), and air is continuously supplied into the material and foamed.

(A: Inner diameter of container (6), B: Outer diameter of protruding rod (14), D:
Ring-shaped member (5) outer diameter, E: Ring-shaped member (15)
When the ring-shaped member (15) is formed in the relationship of the inner diameter), the ring-shaped member (15) can transmit rotational force from the disk-shaped portion (13) and the protruding rod (14), and will not rotate around the protruding rod (14). Therefore, the ring-shaped member (15) becomes an uneven load, and the ring-shaped member (15)
The rotation of the cooker causes it to vibrate.

However, in this embodiment, A/2 + B/2 The ring-shaped part H (15) rotates without coming into contact with the protruding rod (14).
Vibration of the cooker is greatly suppressed.

As the foaming progresses, the volume of the material increases and the viscosity of the material increases, and the stirring body (12) receives resistance from the material due to the increased viscosity of the material, and the rotation speed begins to decrease. Also, due to the resistance received from the material, the ring-shaped member (15) gradually begins to lift up at the side of the container (6), and rotational force is transmitted from the disc-shaped part (13) and the protruding rod (14). It revolves around the protruding rod (14) while rotating. (See Figure 3b).

In this state, the rotation speed of the stirrer (12) has decreased to about 172 to 173 of the initial rotation speed, and the rotation of the ring-shaped member (15) also decreases due to the increased resistance received from the material. , the rotation of the ring-shaped member (15) becomes very slow, and the vibration of the cooking device becomes small.

In addition, in this state, the stirring body (
The convection of the material due to the rotation of the agitator (12) is reduced = 8, but since the ring-shaped member (15) rotates with the rotation of the agitator (12), the material flows between the agitator (12) and the ring-shaped member (15). ) Foaming is promoted by the synergistic effect of the stirring power.

As the foaming further progresses, the volume of the material further increases and the viscosity of the material further increases, and the portion of the ring-shaped member (15) located on the side of the container (6) further rises due to the resistance received from the material. Ring-shaped member (15) in state
revolves around its axis (see Figure 3C).

The ring-shaped member (15) and the protruding rod (14) are the outer diameter of the ring-shaped member (15), E: the ring-shaped member (15)
The inner diameter of the ring-shaped member (
15) overcomes the protruding rod (14) (see Figure 3 d)
. This state is the completed state of meringue dough.

When producing confectionery dough such as mousse using the meringue dough produced as described above, add additional ingredients prepared in advance by mixing flavoring ingredients such as yogurt or fruit haste with gelatin, etc., using an electric motor ( While driving 2), pour into the container 6). This additional material is heavier than the meringue dough, so it breaks the meringue dough and accumulates under the meringue dough. However, since the meringue dough that floats on the additional force I material is relatively solid, the stirring device (12) is rotated. Meringue batter and additional ingredients will not mix if you just stir the additional ingredients.

However, according to the present invention, meringue dough and additional ingredients can be mixed well.

That is, when additional material is poured into the meshi/nge dough, the viscosity of the material decreases, and the ring-shaped member (15) becomes the protruding rod (14) again.
The robot moves to position b or position C in FIG. 3, rotates and revolves around its axis, and mixes the meringue dough and additional ingredients. Then, the meringue dough and the additional ingredients are mixed efficiently by the synergistic effect of the stirring by the stirring body (12) and the stirring by the ring-shaped member (15).

After mixing the meringue dough and additional ingredients by driving the electric motor (2) for an appropriate time, fresh cream is added and mixed for a short time to complete the confectionery dough.

In this embodiment, the ring-shaped member (15) was formed by bending a wire rod having a substantially circular cross section, but the cross-sectional shape may be elliptical, polygonal, etc. It may be formed into an elliptical shape, a polygonal shape, or the like. Further, the ring-shaped member (15) may be made of a material such as metal or wood.

(G) Effects of the Invention As described above, according to the present invention, highly viscous materials such as egg whites can be whipped to a better foaming state than conventional devices in a short time by suppressing vibrations, and , it is possible to easily confirm that the desired foaming state has been achieved.

[Brief explanation of the drawing]

The drawings all show an embodiment of the present invention; FIG. 1 is a sectional view, FIG. 2 is a top view, and FIG. 3 is a sectional view of essential parts for explaining the operation. (2)...Electric motor, (6)...Container, (12)...
- Stirring body, (13)...Disc-shaped part, (14)...Protruding rod, (15)...Ring-shaped member.

Claims (1)

[Claims] (1) A stirring body that includes a container that stores materials, a disc-shaped part that is rotationally driven by an electric motor and rotates close to the inner bottom of the container, and a protruding rod that projects upward from the center of rotation of the disc-shaped part. and a ring-shaped member that is loosely fitted into the protruding rod of the stirring body, and if the height of the protruding rod is C, the outer diameter of the ring-shaped member is D, and the inner diameter of the ring-shaped member is E, then C<D- A cooking device characterized in that it is formed in a relationship of (D-E)/2.