JPH0748129Y2 - Stir bar - Google Patents
Stir barInfo
- Publication number
- JPH0748129Y2 JPH0748129Y2 JP1990048746U JP4874690U JPH0748129Y2 JP H0748129 Y2 JPH0748129 Y2 JP H0748129Y2 JP 1990048746 U JP1990048746 U JP 1990048746U JP 4874690 U JP4874690 U JP 4874690U JP H0748129 Y2 JPH0748129 Y2 JP H0748129Y2
- Authority
- JP
- Japan
- Prior art keywords
- electrode portion
- water
- stirring rod
- electrode
- stirred
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000003756 stirring Methods 0.000 title claims description 49
- 239000007788 liquid Substances 0.000 claims description 23
- 238000004381 surface treatment Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 61
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 239000011521 glass Substances 0.000 description 10
- 235000015041 whisky Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000007747 plating Methods 0.000 description 5
- 238000001771 vacuum deposition Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 4
- 229910052573 porcelain Inorganic materials 0.000 description 4
- 238000007733 ion plating Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 2
- 229910001069 Ti alloy Inorganic materials 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004332 silver Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 229910001256 stainless steel alloy Inorganic materials 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910001316 Ag alloy Inorganic materials 0.000 description 1
- 229910001339 C alloy Inorganic materials 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 229910001260 Pt alloy Inorganic materials 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Table Equipment (AREA)
Description
【考案の詳細な説明】 〔産業上の利用分野〕 本考案は、例えば、グラスに入れたウイスキーに水や氷
を混ぜ、これらを攪拌して水割りを調整する攪拌棒に関
するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a stirring rod for adjusting whiskey in a glass, for example, by mixing water and ice and stirring the mixture.
水割り等を調整する攪拌棒として、かつては、合成樹脂
や単一金属の棒が使用されていた。しかし、この種の攪
拌棒は、単に、グラスに入れられたウイスキーと水と氷
とをかき混ぜるだけの機能に過ぎず、水割りの味をマイ
ルドにするという働きをさせることは不可能であった。In the past, a synthetic resin or a single metal rod was used as a stirring rod for adjusting water splitting and the like. However, this kind of stir bar was merely a function of stirring whiskey in a glass with water and ice, and it was impossible to make the function of making the taste of water mild.
最近においては、研究開発が様々な分野で行われるよう
になり、水割りの味をマイルドにできる攪拌棒の開発が
行われている。この攪拌棒は、例えば、セラミック等の
磁器で作られており、水割りを攪拌調整する際に、攪拌
棒から遠赤外線を放射させ、水割りの味をマイルドにし
ようとするものである。すなわち、グラスに入れたウイ
スキーに水を入れると、ウイスキーのアルコール分子と
水分子とが混ざり合うが、このとき、水H2Oの分子は通
常数個以上の固まり状態として分布しており、この水分
子の固まりの間にアルコール分子が存在し、アルコール
分子は水分子によって包まれた状態となっていない。こ
の状態で、水割りを飲むと、アルコール分子が直接舌に
作用し、舌がぴりぴり刺激されてマイルドな味を感じる
ことができない。In recent years, research and development have been carried out in various fields, and a stirring bar capable of mildly flavoring with water has been developed. This stirring rod is made of, for example, porcelain such as ceramics, and when stirring and adjusting the water splitting, far infrared rays are emitted from the stirring rod to make the taste of the water split mild. That is, when water is added to a whiskey in a glass, whiskey alcohol molecules and water molecules are mixed, but at this time, water H 2 O molecules are usually distributed as several or more lumps. Alcohol molecules exist between the clusters of water molecules, and the alcohol molecules are not wrapped by the water molecules. If you drink water with this condition, the alcohol molecules directly act on the tongue and the tongue is tinglingly stimulated and you cannot feel the mild taste.
これに対し、水割りを磁器の攪拌棒で攪拌すれば、この
攪拌棒から遠赤外線が放射されて、その遠赤外線のエネ
ルギが水分子の固まりに作用する。このエネルギを受け
て電荷のかたよりをもつ水分子は、一定方向を向こうと
して活動が活発になり、水分子の固まり状態が解かれて
水分子がアルコール分子を包み込む。このようにアルコ
ール分子が水分子により閉じ込められた状態で水割りを
飲めば、アルコール分子が舌に直接作用することがな
く、水分子を介して舌に作用するのでマイルドな味が
し、水割りをおいしく飲むことができるというものであ
る。On the other hand, when water is stirred with a stirring rod made of porcelain, far infrared rays are emitted from the stirring rod, and the energy of the far infrared rays acts on the mass of water molecules. Upon receipt of this energy, water molecules having a bias of charge become active in an attempt to move in a certain direction, the solid state of the water molecules is released, and the water molecules wrap the alcohol molecule. In this way, if you drink water while the alcohol molecules are confined by water molecules, the alcohol molecules do not act directly on the tongue, but they act on the tongue through the water molecules, so it has a mild taste and makes watering delicious. You can drink.
しかしながら、水割りは、グラスに入れたウイスキーに
水を混ぜるものであり、しかも、通常、これに氷が加え
られるために、グラス内の水割りの温度は低い状態とな
っている。この状態で、磁器の攪拌棒でこれらの被攪拌
液を攪拌しても、前記のように液温が低いため、攪拌棒
から放射される遠赤外線が水分子に作用しても、水分子
の活動はさほど活発にならず、固まり状態となっている
水分子を効果的に解きほぐすことができないという問題
がある。このため、磁器の攪拌棒で攪拌しても、水割り
の味がさほどマイルドにならず、まだ満足すべき効果を
得るまでに至っていない。However, water splitting is to mix whiskey in a glass with water, and since ice is usually added to this, the temperature of water splitting in the glass is low. In this state, even if these liquids to be stirred are stirred with the stirring rod of the porcelain, since the liquid temperature is low as described above, even if the far infrared rays emitted from the stirring rod act on the water molecules, There is a problem that the activity is not so active and the water molecules in the solid state cannot be effectively unraveled. For this reason, even if the mixture is stirred with a porcelain stir bar, the taste of water is not so mild, and a satisfactory effect has not yet been obtained.
本考案者は、上記課題を解決するために、第４図に示す
ように、棒状の第１の電極１の先端部にイオン化傾向の
異なる第２の電極部２をねじ締結によって結合した攪拌
棒を試作した。この試作の攪拌棒によれば、グラスにウ
イスキーと水と氷を入れ、第１と第２の電極部分を液に
漬けると、イオン化傾向の大きい方の電極からイオン化
傾向の小さい方の電極に向けて微弱電流が流れ、グラス
中の水分子の固まりは、この微弱電流のエネルギを受け
て活動が活発化し、水分子の固まりを解きほぐしてその
固まり状態をばらばらにする。この水分子の固まりの細
分化により、アルコール分子は水分子によって包み込ま
れた状態となり、水割りを液温の高低にかかわらずマイ
ルドな味に変化させることができた。In order to solve the above problems, the present inventor has, as shown in FIG. 4, a stirring rod in which a second electrode portion 2 having a different ionization tendency is coupled to the tip end portion of a rod-shaped first electrode 1 by screw fastening. Was prototyped. According to this prototype stirring rod, when whiskey, water and ice are put in a glass and the first and second electrode parts are submerged in the liquid, the electrode with the larger ionization tendency is changed to the electrode with the smaller ionization tendency. A weak current flows through the glass, and the water molecules in the glass are activated by receiving the energy of the weak current, unraveling the water molecules and breaking them apart. By the subdivision of the water molecules, the alcohol molecules were wrapped in the water molecules, and the water split could be changed to a mild taste regardless of the liquid temperature.
しかしながら、前記試作の攪拌棒は、第１の電極１に第
２の電極２をねじ締結によって結合する方式であるた
め、ねじを機械加工等により形成しなければならず、そ
の作業は煩雑であり、攪拌棒の製造効率を高めることが
できないという問題があった。However, since the prototype stirring rod is a system in which the second electrode 2 is coupled to the first electrode 1 by screw fastening, the screw must be formed by machining or the like, and the work is complicated. However, there is a problem that the manufacturing efficiency of the stirring rod cannot be increased.
本考案は上記課題を解決するためになされたものであ
り、その目的は、攪拌棒の先端側の領域に互いにイオン
化傾向の異なる電極部を容易に作り出すことができる生
産性に優れた攪拌棒を提供することにある。The present invention has been made to solve the above problems, and an object thereof is to provide a stirring rod excellent in productivity that can easily create electrode portions having different ionization tendencies in the region on the tip side of the stirring rod. To provide.
本考案は上記目的を達成するために次のように構成され
ている。すなわち、本考案は、被攪拌液を攪拌する攪拌
棒であって、被攪拌液に漬かる先端領域の第１の電極部
の領域中に、この第１の電極部とイオン化傾向の大きさ
が異なる第２の電極部が表面処理によって形成されてい
ることを特徴として構成されている。The present invention is configured as follows to achieve the above object. That is, the present invention is a stirring rod that stirs a liquid to be stirred, and the size of the ionization tendency is different from that of the first electrode portion in the region of the first electrode portion in the tip region immersed in the liquid to be stirred. The second electrode portion is characterized by being formed by surface treatment.
本考案では、攪拌棒の先端部の第１の電極の領域中に、
真空蒸着やメッキ等の周知の表面処理技術により第２の
電極部が形成される。この第１の電極部と第２の電極部
とが形成された攪拌棒の先端部分をグラス中の水割りに
漬けてかき混ぜると、イオン化傾向の大きい電極部から
イオン化傾向の小さい電極部に向けて水割りの液中を通
る微弱電流が流れる。グラス中の水分子の固まりは、こ
の微弱電流のエネルギを受けて活動が活発化し、前記試
作の攪拌棒の場合と同様に水分子の固まりを解きほぐ
す。この解きほぐされた水分子がアルコール分子を包み
込むことで、水割りはマイルドな味に変化する。In the present invention, in the region of the first electrode at the tip of the stirring rod,
The second electrode portion is formed by a well-known surface treatment technique such as vacuum deposition or plating. When the tip portion of the stirring rod on which the first electrode portion and the second electrode portion are formed is soaked in water in a glass and agitated, water is distributed from the electrode portion having a large ionization tendency toward the electrode portion having a small ionization tendency. A weak current flows through the liquid. The lumps of water molecules in the glass are activated by receiving the energy of this weak current, and the lumps of water molecules are untied similarly to the case of the prototype stirring rod. The unfolded water molecules wrap around the alcohol molecules, and the water split changes to a mild taste.
以下、本考案の実施例を図面に基づいて説明する。 Embodiments of the present invention will be described below with reference to the drawings.
第１図には本考案に係る攪拌棒の第１の実施例が示され
ている。この実施例の攪拌棒は、金、銀、白金、炭素、
ステンレス、チタン合金等のイオン化傾向の小さい棒状
の第１の電極部１の先端側領域中に、アルミニウム、マ
グネシウム、亜鉛等のイオン化傾向の大きい金属膜を真
空蒸着、イオンプレーティング、メッキ等の周知の表面
処理技術によって形成し、これを第２の電極部２とした
ものである。この表面処理によって第２の電極２を形成
する際には、例えば、この第２の電極２の形成パターン
部分を除いた領域をフィルム等のマスクで覆い、その後
で、前記真空蒸着やイオンプレーティングやメッキ等の
表面処理を行えば、第２の電極の形成領域に第１の電極
部１よりもイオン化傾向の大きい第２の電極部が形成さ
れる。この第２の電極部２が形成された後で、マスクを
剥がすことにより、目的とする攪拌棒が形成されるので
ある。FIG. 1 shows a first embodiment of the stirring rod according to the present invention. The stir bar in this example includes gold, silver, platinum, carbon,
Well-known methods such as vacuum deposition, ion plating, and plating of a metal film having a high ionization tendency such as aluminum, magnesium, and zinc in the tip side region of the rod-shaped first electrode portion 1 having a low ionization tendency such as stainless steel and titanium alloy The second electrode portion 2 is formed by the surface treatment technique of 1. When the second electrode 2 is formed by this surface treatment, for example, a region other than the formation pattern portion of the second electrode 2 is covered with a mask such as a film, and then the vacuum deposition or ion plating is performed. By performing surface treatment such as plating or the like, a second electrode portion having a greater ionization tendency than the first electrode portion 1 is formed in the region where the second electrode is formed. After the second electrode portion 2 is formed, the mask is peeled off to form the target stirring rod.
かかる構成において、第２図に示すように、第１の電極
部１と第２の電極部２とを被攪拌液に漬けることによ
り、イオン化傾向の大きい方の第２の電極部２からイオ
ン化傾向の小さい方の第１の電極部１に向けて被攪拌液
を通る電流が流れることとなるが、この電流の大きさは
第１の電極部１のイオン化傾向と第２の電極部２のイオ
ン化傾向の大きさの差が大きいほど大きくなる。この電
流の大きさが大きくなれば、水分子に与える運動エネル
ギも大きくなり、水分子の固まりを解きほぐすのに効果
がある。しかし、電流値が一定限度を越えて大きくなっ
たとき、換言すれば第１の電極部１と第２の電極部２と
の電位差が1.1V以上になると、水分子が電気分解を起こ
し水素と酸素に分解してしまうという不都合が生じる。
そこで、本実施例では、第１の電極部１と第２の電極部
２との電位差が1.1Vを越えない電位差となるように第１
の電極部１と第２の電極部２との材料を設定している。In such a configuration, as shown in FIG. 2, by immersing the first electrode portion 1 and the second electrode portion 2 in the liquid to be stirred, the second electrode portion 2 having the larger ionization tendency is ionized. An electric current passing through the liquid to be stirred flows toward the first electrode portion 1 having a smaller value. The magnitude of this electric current depends on the ionization tendency of the first electrode portion 1 and the ionization of the second electrode portion 2. The larger the difference in tendency, the larger the difference. If the magnitude of this electric current becomes large, the kinetic energy given to the water molecules also becomes large, which is effective in unraveling the lumps of water molecules. However, when the current value exceeds a certain limit, in other words, when the potential difference between the first electrode portion 1 and the second electrode portion 2 becomes 1.1 V or more, the water molecules electrolyze and become hydrogen. The inconvenience of being decomposed into oxygen occurs.
Therefore, in the present embodiment, the first electrode portion 1 and the second electrode portion 2 are set so that the potential difference between the first electrode portion 1 and the second electrode portion 2 does not exceed 1.1 V.
The materials of the electrode part 1 and the second electrode part 2 are set.
上記のように、第２の電極部２から第１の電極部１に向
けて微弱電流が流れると、被攪拌液中の電荷のかたより
をもつ水分子はこの電流から運動エネルギを受けて一定
方向を向こうとして活動が活発化する。この運動の活発
化により、水分子は複数の固まり状態から個々の水分子
に解きほぐされてばらばらの状態となり、ウイスキーの
アルコール分子を囲んで包み込む。このようにアルコー
ル分子が水分子により包み込まれることで、アルコール
の刺激がやわらぎ、マイルドな味となり、水割りをおい
しく飲むことができる。As described above, when a weak current flows from the second electrode portion 2 toward the first electrode portion 1, the water molecules having a charge bias in the liquid to be stirred receive kinetic energy from this current and move in a fixed direction. The activity is intensified as I try to leave. Due to the activation of this movement, the water molecules are unraveled from a plurality of clumps into individual water molecules and become separated, and surround the whiskey alcohol molecules. By wrapping the alcohol molecule in this way with the water molecule, the stimulus of the alcohol is softened, the taste becomes mild, and it is possible to drink water with a delicious taste.
このように、被攪拌液に攪拌棒の第１の電極部１と第２
の電極部２とを漬けることにより、被攪拌液をマイルド
な味にすることができるが、攪拌棒を被攪拌液の中で攪
拌すれば、その効果はよりいっそう高められる。In this way, the liquid to be agitated has a first electrode portion 1 and a second electrode portion 2
The liquid to be stirred can be made to have a mild taste by immersing it in the electrode part 2 of 1., but if the stirring rod is stirred in the liquid to be stirred, the effect is further enhanced.
第３図には本考案の第２の実施例が示されている。この
第２の実施例は、棒状の第１の電極１をアルミニウム、
マグネシウム、亜鉛等のイオン化傾向の大きい金属棒に
よって形成し、この第１の電極部１の先端領域に金、
銀、白金、炭素、ステンレス、チタン合金等のイオン化
傾向の小さい第２の電極２を真空蒸着、イオンプレーテ
ィング、メッキ等の周知の表面処理技術により形成した
ものである。FIG. 3 shows a second embodiment of the present invention. In the second embodiment, the rod-shaped first electrode 1 is made of aluminum,
It is formed of a metal rod having a large ionization tendency such as magnesium and zinc, and gold is added to the tip region of the first electrode portion 1.
The second electrode 2 having a small ionization tendency such as silver, platinum, carbon, stainless steel, and titanium alloy is formed by a well-known surface treatment technique such as vacuum deposition, ion plating, and plating.
この第２の実施例においても、被攪拌液に攪拌棒の先端
側の第１の電極部１と第２の電極部２とを漬けて攪拌す
ることにより、イオン化傾向の大きさの差により第１の
電極部１から第２の電極部２に向けて電流が流れ、水割
り等の味をマイルドな味にすることができる。Also in the second embodiment, the first electrode portion 1 and the second electrode portion 2 on the tip side of the stirring rod are dipped in the liquid to be stirred and stirred, so that the first electrode portion 1 and the second electrode portion 2 are stirred due to the difference in the ionization tendency. An electric current flows from the first electrode portion 1 to the second electrode portion 2, and the taste such as water splitting can be made mild.
なお、本考案は上記各実施例に限定されることはなく、
様々な実施の態様を採り得る。例えば、上記各実施例で
は、第１の電極部１と第２の電極部２とを攪拌棒の一端
側に設けたが、これを攪拌棒の両端側に設けてもよい。The present invention is not limited to the above embodiments,
Various embodiments may be adopted. For example, in each of the above embodiments, the first electrode portion 1 and the second electrode portion 2 are provided on one end side of the stirring rod, but they may be provided on both end sides of the stirring rod.
また、表面処理によって形成する第２の電極パターンの
形状は任意であり、様々な形状の第２の電極２を形成す
ることができる。また、第２の電極２のパターンの形成
の数および形成位置も任意である。The shape of the second electrode pattern formed by the surface treatment is arbitrary, and the second electrode 2 having various shapes can be formed. Further, the number and the formation position of the pattern of the second electrode 2 are arbitrary.
さらに、上記各実施例では、被攪拌液として水割りを対
象にして説明したが、この被攪拌液は水を含む液体であ
れば他の任意の液体に適用できるものである。この場
合、水に他の物質（水以外の物質）が混合あるいは溶解
している水溶液を本考案の攪拌棒で攪拌すれば、前述し
たように水分子の固まりが細分化されるばかりでなく、
物質の性質によっては混合あるいは溶解している物質や
溶質自体が細分化され、水分子が前記物質や溶質を包み
込むので、水に混合あるいは溶解している物質や溶質の
味をマイルドにすることが可能となり、ワイン、清酒等
の飲料においても味のマイルド化を達成することができ
る。Furthermore, in each of the above-described embodiments, the liquid to be stirred has been described as a target of water splitting, but the liquid to be stirred can be applied to any other liquid as long as the liquid contains water. In this case, if an aqueous solution in which other substances (substances other than water) are mixed or dissolved in water is stirred with the stirring rod of the present invention, not only the mass of water molecules is subdivided as described above, but also
Depending on the nature of the substance, the mixed or dissolved substance or solute itself is subdivided, and the water molecules surround the substance or solute, so that the taste of the substance or solute mixed or dissolved in water can be made mild. This makes it possible to achieve mild taste in beverages such as wine and sake.
本考案は、攪拌棒の先端側にイオン化傾向の大きさが異
なる第１の電極部と第２の電極部とを設けたものである
から、この第１の電極部と第２の電極部を被攪拌溶液に
漬けることにより、あるいは攪拌することにより、イオ
ン化傾向の大きい方の電極部からイオン化傾向の小さい
方の電極部に向けてイオン化傾向の大きさの差に対応さ
せた電流を被攪拌溶液を通して流すことが可能となり、
この電流の運動エネルギにより水分子の固まりを解きほ
ぐして、例えば、水割りのアルコール分子を水分子で包
み込むことが可能となり、水割りをマイルドな味に変化
させておいしく飲むことが可能となる。In the present invention, the first electrode portion and the second electrode portion having different magnitudes of ionization tendency are provided on the tip side of the stirring rod. Therefore, the first electrode portion and the second electrode portion are provided. By immersing in or stirring the solution to be stirred, a current corresponding to the difference in the degree of ionization tendency is applied from the electrode part with the larger ionization tendency to the electrode part with the smaller ionization tendency. Through it,
The kinetic energy of this electric current unravels the lumps of water molecules, and it becomes possible, for example, to wrap the water-diluted alcohol molecules with water molecules, which makes it possible to change the water-dilution to a mild taste and drink deliciously.
また、本考案は、前記のように、電流の運動エネルギを
利用して水分子の固まりを細分化するものであるから、
被攪拌液が低温の状態であっても、この電流の運動エネ
ルギを水分子に与えて水分子の固まりを確実に細分化す
ることが可能となり、水割り等の味を液温の高低いかん
にかかわらず確実にマイルド化することができることと
なり、その実用的価値は非常に大である。Further, according to the present invention, as described above, the kinetic energy of the electric current is used to subdivide the mass of water molecules,
Even when the liquid to be stirred is in a low temperature state, it is possible to apply the kinetic energy of this electric current to water molecules to reliably subdivide the clusters of water molecules, so that the taste such as water splitting can be obtained regardless of the temperature of the liquid. It can be made mild without fail, and its practical value is enormous.
さらに、本考案の第２の電極部は第１の電極部の領域中
に表面処理によって形成されるので、この第２の電極の
形成作業が非常に容易となり、前述した試作の攪拌棒の
ようなねじ形成のための機械加工を全く必要としないの
で、攪拌棒の生産効率を大幅に高めることが可能とな
る。しかも、第２の電極の表面処理形成は多数の攪拌棒
をメッキ槽や真空蒸着槽等の表面処理に入れて一度に処
理できるので、本考案の攪拌棒を多量生産する上で非常
に有利である。さらに本考案は攪拌棒の先端側にイオン
化傾向の異なる第１の電極部と第２の電極部とを形成す
るだけで、イオン化傾向の差を利用してイオン化傾向の
大きい電極部からイオン化傾向の小さい電極部に被攪拌
液を通して電流を流すことができ、通電のためのバッテ
リ等の電源や電気回路を全く必要としないので、これら
電源や電気回路を収容する収容部を設ける必要がなく、
攪拌棒の小型軽量化と構成の簡易化を達成でき、これに
伴うコスト低減を図ることができる。Furthermore, since the second electrode portion of the present invention is formed in the area of the first electrode portion by the surface treatment, the work of forming the second electrode becomes very easy, and the second electrode portion is similar to the prototype stirring rod described above. Since no machining is required to form a simple screw, it is possible to significantly increase the production efficiency of the stirring rod. Moreover, the surface treatment of the second electrode can be carried out at once by putting a large number of stirring rods into the surface treatment such as plating tank or vacuum deposition tank, which is very advantageous in mass producing the stirring rod of the present invention. is there. Further, according to the present invention, only the first electrode portion and the second electrode portion having different ionization tendency are formed on the tip side of the stirring rod, and the difference in ionization tendency is utilized to change the ionization tendency from the electrode portion having a large ionization tendency. It is possible to pass an electric current through the liquid to be agitated into the small electrode portion, and since there is no need for a power source such as a battery or an electric circuit for energization, it is not necessary to provide a housing portion for housing these power source and electric circuit,
It is possible to reduce the size and weight of the stirring rod and to simplify the configuration, and it is possible to reduce the cost accordingly.
第１図は本考案に係る攪拌棒の第１の実施例を示す立面
図、第２図は同実施例の攪拌棒の作用説明図、第３図は
本考案に係る攪拌棒の第２の実施例を示す立面図、第４
図は本考案者が試作した攪拌棒の断面図である。 １…第１の電極部、２…第２の電極部。FIG. 1 is an elevational view showing a first embodiment of the stirring rod according to the present invention, FIG. 2 is an explanatory view of the action of the stirring rod of the same embodiment, and FIG. 3 is a second illustration of the stirring rod according to the present invention. 4 is an elevational view showing an embodiment of FIG.
The figure is a cross-sectional view of a stirring rod prototyped by the present inventor. 1 ... 1st electrode part, 2 ... 2nd electrode part.
Claims (1)
拌液に漬かる先端領域の第１の電極部の領域中に、この
第１の電極部とイオン化傾向の大きさが異なる第２の電
極部が表面処理によって形成されている攪拌棒。1. A stirring rod for stirring a liquid to be stirred, the first electrode portion having a different degree of ionization tendency from the first electrode portion in the region of the tip portion immersed in the liquid to be stirred. A stirring rod in which the second electrode portion is formed by surface treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990048746U JPH0748129Y2 (en) | 1990-05-10 | 1990-05-10 | Stir bar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990048746U JPH0748129Y2 (en) | 1990-05-10 | 1990-05-10 | Stir bar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH046968U JPH046968U (en) | 1992-01-22 |
| JPH0748129Y2 true JPH0748129Y2 (en) | 1995-11-08 |
Family
ID=31565839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1990048746U Expired - Lifetime JPH0748129Y2 (en) | 1990-05-10 | 1990-05-10 | Stir bar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0748129Y2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63123179U (en) * | 1987-02-05 | 1988-08-10 | ||
| JPS63191977U (en) * | 1987-02-09 | 1988-12-09 | ||
| JPS63194673U (en) * | 1987-06-02 | 1988-12-14 |
-
1990
- 1990-05-10 JP JP1990048746U patent/JPH0748129Y2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH046968U (en) | 1992-01-22 |
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