JP2004313182A - Ice cream making device and method for controlling the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ice cream making device provided with stirring blades free from causing unevenness in stirring, and suppressing consumption amounts of battery power to produce good quality ice cream; and to provide a method for controlling the device. <P>SOLUTION: In the ice cream making device, a motor 4 activated via a battery 2 as an electric power supply rotates a stirring blade 9 which stirs ice cream material (A) charged in a stirring container 11. The stirring blade 9 is provided with a slanting surface 9c the lower edge of which is projected in a rotational direction so as to cause no floating corresponding to the rotation, and thereby the ice cream material (A) laying at the bottom face of the stirring container is stirred. The motor 4 rotating the stirring blade 9 is controlled so as to be activated during a predetermined period of time at predetermined intervals set according to the primary stirring and the later stirring, and thereby highly qualified ice cream can be made while suppressing consumption of the battery power 2. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to an ice cream production machine capable of automatically producing high-quality ice cream simply by putting an ice cream material into a stirring vessel and placing it in a freezer, and a control method therefor.

  Ice cream is made with milk and other dairy products as the main raw material, and when the ice cream material containing sugars, flavors, etc. is frozen in a frozen environment, the overrun operation of including air by stirring is performed, so that the mouth feel is smooth. Ice cream with less irritation is obtained. In a commercial ice cream production machine, the ice cream material is put into the apparatus, whereby the ice cream material is agitated in an environment cooled by the refrigerator, and the overrun operation is automatically performed.

At home, there is also a demand for producing ice cream, and there are known ones that use a cooling function or the low-temperature environment of a freezer to freeze the ice cream material while rotating a stirring blade by a motor to stir the frozen ice cream material. Have been. In order to manufacture ice cream of good quality, a stirring mechanism and stirring control for stirring the ice cream material to be frozen are important factors. The conventional techniques (1) to (10) of the stirring mechanism and the stirring control in the ice cream manufacturing apparatus will be described below.
(1) A conventional technique for producing ice cream using a low-temperature environment of a freezer by operating a battery as a driving power source in the same manner as in the present invention. There is known an ice cream production machine that puts an ice cream material into a refrigerator and stores it in a freezer to produce an ice cream (see Patent Document 1). As shown in FIG. 10, the ice cream maker is configured such that a stirring body 54 is rotationally driven by a motor 55 that rotates using a battery 56 as a power source, so that the ice cream material contained in the container 51 can be stirred. . This ice cream maker is formed in a shape and size that can be stored in a home freezer, and operates using a battery 56 as a power source. Therefore, the ice cream maker in which the ice cream material is put in the container 51 is put in the freezer. Then, ice cream is automatically produced. The ice cream making machine is provided with a control circuit, and by detecting the current of the motor 55 or the temperature of the motor winding, a load state of the motor 55, that is, a state in which the ice cream material is frozen and the viscosity increases. Is detected, and when the viscosity reaches a predetermined value, the rotation of the motor 55 is stopped assuming that ice cream is completed.
(2) There is known a stirrer adopting a control method of detecting a change in viscosity of a stirrer from a load change of a motor and stopping the motor when a predetermined viscosity is reached as described in the prior art (1) (patented). Reference 2). In this stirrer, position detecting means is provided on a rotating body in contact with the agitated object and a non-rotating member facing the rotating body, and a rotation detection signal is generated when the rotating body rotates and faces the non-rotating member. The rotation speed of the rotating body is detected by utilizing the fact that the rotation of the rotating body is reduced due to the increase in the viscosity of the agitated material, and control is performed to stop the motor when the rotating speed is reduced to a predetermined value. I have.
(3) As a conventional technique characterized by a structure of a stirring blade, a stirring blade mounted on a rotating shaft protruding into a container detachably provided on a main body is formed in a disk shape, and one surface is flat. On the other hand, a cooking utensil is known in which a plurality of ribs are protrudingly provided on the other side, and both sides are properly used according to usage (see Patent Document 3). When the ice cream material is whipped by the cooking utensil, the stirring blade is mounted on a rotating shaft with the flat surface facing upward when the ice cream material is shaken, and the rib projecting surface is upward when shaking the ice cream. Since the ribs are formed so that one ends thereof are higher in the rotation direction, the ribs have an effect of shaving the ice cream, and effective stirring is performed. This cookware does not have the ability to produce ice cream by itself, and is used for foaming the ice cream material to be produced and for stirring the finished ice cream.
(4) There is also known an ice creamer that produces ice cream by stirring an ice cream material put in a cooling tank provided with a cooling device on a main body with a cooling blade while freezing the ice cream material with the cooling device (Patent Document 4). reference). The stirring blade has two blades, and the first blade scrapes off ice cream material that freezes on the inner wall surface of the cooling tank, and is stirred by the second blade. Since the second blade body is formed so as to rise forward at an inclination angle of 10 to 30 degrees from the horizontal direction in the rotation direction, the mixing ratio of the ice cream material and the air is appropriately obtained.
(5) There is known an ice cream manufacturing machine provided with a control function for producing a dough of an ice cream material in an ice creamer having a refrigerating function as in the above-mentioned prior art (4) and detecting the completion (Patent) Reference 5). This ice cream making machine is equipped with a heater, a temperature sensor, and a timer in addition to a freezing function. In dough making, heating is performed by the heater while monitoring the temperature with the temperature sensor while stirring the ice cream material. Stop and start freezing. The stirring blade is rotated at a high speed during a predetermined kneading time, and the stirring blade is rotated at a low speed after the kneading time is completed. When the elapse of the predetermined time is detected by the timer, the completion notification is made.
(6) There is known an ice cream maker provided with a control device for manufacturing ice cream in an ice cream maker having a freezing function similarly to the above-mentioned prior arts (4) and (5) (see Patent Document 6). The control device includes a temperature detector that detects a temperature of the ice cream material, a rotation speed counter that counts the rotation speed of the stirring blade, and an ice cream when the counted rotation speed reaches a preset predetermined rotation speed. A rotation speed comparator for stopping the operation of the manufacturing machine. In this ice cream production machine, the ice cream material is stirred by the stirring blade and the container is cooled, and the rotation speed of the stirring blade from when the temperature of the ice cream material detected by the temperature detector reaches a predetermined temperature is determined. It is counted by the rotation counter. When the number of rotations reaches the predetermined number, the rotation number comparator stops the operation of the ice cream maker assuming that the ice cream is completed.
(7) Providing a freezing function only for the production of ice cream as in the above-mentioned prior arts (4) to (6) increases the cost and increases the size of the apparatus. A control device of a freezer with an ice creamer provided with a function of producing ice cream is known (see Patent Document 7). When the container containing the ice cream material is set on the regenerator container in the freezer and the stirring blade is inserted into the container to start the production, the control device pre-cools the ice cream material for a predetermined time, and then controls the stirring blade. Is rotated for a predetermined time to perform creaming, and ice cream is produced by supercooling for a predetermined time.
(8) In addition, a drive unit having a motor, a control unit, and a stirring blade is detachably provided in a cool storage container equipped with a cool storage agent instead of a freezing function, and the frozen dessert material is charged into the cool storage container cooled in the freezer. 2. Description of the Related Art There is known a frozen dessert manufacturing apparatus in which a driving unit is mounted and a stirring blade is rotated by a motor to produce ice desserts such as ice cream (see Patent Document 8). This frozen dessert manufacturing apparatus controls the rotation of the stirring blades by detecting the temperature of the frozen dessert material being stirred by the temperature detecting unit and judging the softness of the frozen dessert. The stirring blade is configured to include a scraping piece that scrapes frozen iced dessert material from an inner wall surface of the inner case into which the frozen dessert material is charged, and a stirring piece that is erected inside to stir the frozen dessert material. .
(9) In a commercial frozen dessert manufacturing apparatus installed in a store or the like, a container containing the frozen dessert material is stirred by a stirrer while being cooled by a cooler, and the temperature and viscosity of the frozen dessert are detected. 2. Description of the Related Art There is known a frozen dessert manufacturing apparatus that controls a cooler and a stirrer based on an output obtained by comparing a predetermined reference value (see Patent Document 9). In this frozen dessert manufacturing apparatus, by providing a plurality of combinations of the detected value of the temperature and the viscosity and the reference value, it is possible to perform ON / OFF control of the rotation and the cooling operation of the stirring blade corresponding to a plurality of types of frozen dessert. it can.
(10) Further, a stirring control method for heat sterilizing frozen dessert in a commercial frozen dessert mix heat disinfection apparatus is disclosed (see Patent Document 10). In this apparatus, in order to reuse a cold dessert mix having a very low temperature and a high viscosity collected from a manufacturing apparatus, the frozen dessert mix is melted by heating, and then heat-sterilized while stirring to prevent local heating. In the heat sterilization process, intermittent agitation of the frozen dessert mix, whose viscosity has been reduced by heating, prevents foaming due to excessive agitation, and also in the cooling and cooling process after sterilization, stirring blades are intermittently rotated to prevent excessive foaming. Control has been made.
JP-A-01-179653 (pages 1 and 2, FIG. 1) Japanese Utility Model Publication No. 02-052586 (page 1, FIG. 2) Japanese Patent Application Laid-Open No. 01-207017 (pages 2-3, FIG. 1) JP-A-56-055157 (pages 1-2, FIG. 2) JP-A-01-191649 (pages 2-3, FIG. 2) JP-A-02-186945 (pages 2-3, FIG. 2) Japanese Patent Application Laid-Open No. 02-218829 (pages 2-3, FIG. 1) JP-A-05-252874 (pages 2-3, FIG. 1) JP-A-05-146256 (pages 2-3, FIG. 1) JP-A-06-153808 (pages 3 to 6, FIG. 8)

  In order to produce ice cream, it is necessary to stir the ice cream material while cooling it. In order to cool the container containing the ice cream material from the outside, the conventional techniques (4), (5) and (6) disclose ice cream. Although the manufacturing machine is configured to have a freezing function, there is a problem that the cost is increased and the size is increased in order to make a home-use ice cream manufacturing machine. In order to solve this problem, in the prior art (8), a configuration is adopted in which a regenerator is provided with a regenerator on the outer surface of the container, the regenerator is cooled in a freezer, and an ice cream material is charged and stirred. However, there is a problem that the cooling effect of the regenerator decreases as the stirring time increases. In the conventional technology (7), the freezer is provided with a function of producing ice cream. However, since the freezer requires an occupied space for producing ice cream, the freezer is not provided if there is no opportunity to produce ice cream frequently. There was a problem that it became large.

  Further, the stirring blades in the ice cream manufacturing machine can stir all the ice cream material contained in the stirring container, and in particular, can scrape and stir the ice cream material in contact with the inner wall surface of the stirring container where freezing starts. Therefore, it is necessary to rotate the stirring container in a state of being close to the inner surface. The stirring blades in the configurations of the prior arts (4), (5) and (8) are formed in a shape satisfying the above requirements. However, when the stirring blade is rotated close to the inner wall surface of the container, if any solid matter is caught between the stirring container and the stirring blade, the stirring blade may not be able to rotate even though the ice cream material is not solidified. is there. In order to prevent such a state, a configuration is known in which the stirring blade is configured to be able to move up and down, and is moved up and down when the solid is caught to avoid the caught solid. However, if it is configured to be able to move up and down, the stirring blade that is in the state of being close to the bottom of the stirring container by its own weight tends to float up with the rotation, and in particular, the freezing starts from the part in contact with the cooled stirring container and the viscosity There is a problem that the ice cream material on the bottom side of the stirring container cannot be stirred because the resistance of the ice cream material increases, and the ice cream material on the bottom side of the stirring container cannot be stirred.

  In addition, the stirring blades disclosed in the configurations of the prior arts (1), (5), and (6) stir with the blades facing the ice cream material, so that the stirring resistance is large and it is difficult to stir the whole without unevenness. is there. On the other hand, the stirring blade disclosed in the prior art (3) is considered to be suitable for shaking the finished ice cream, but is suitable for use in stirring the liquid ice cream material until the ice cream is finished. Not really. Further, the stirring blade disclosed in the configuration of the prior art (4) scrapes the ice cream material which freezes on the inner wall surface of the container with the first blade, and stirs with the second blade. Since the second blade is formed so as to have an inclination angle rising forward with respect to the rotation direction, when the stirring blade is rotated, the function of lifting the stirring blade works, and the first blade rises from the inner bottom surface of the container. The effect of scraping the ice cream material that freezes on the inner bottom surface is reduced. Although it is considered to suppress this, the first blade is formed so as to fall forward in the rotation direction. Therefore, forces for moving the stirring blades in different directions act on the first and second blades formed on both sides in the diametrical direction of the rotating shaft, causing the stirring blades to tilt and rotating for smooth stirring. May not be obtained.

  In the control method according to the related art, the ice cream manufacturing machines or the stirring devices according to the related arts (1) and (2) continuously stir until the viscosity of the ice cream is completed. The purpose of the stirring is to prevent separation of the fat and water of the ice cream material, and to provide a cool, pleasant texture by including air. Was occurring. In the case of an ice cream making machine, since it is necessary to drive in a freezer, a battery is a driving power source, and when the power consumption increases, wastefulness occurs in which the frequency of battery replacement increases. In addition, an ice cream manufacturing machine is operated in a low temperature environment, and a battery which is a driving power source thereof generally has a tendency that discharge characteristics at a low temperature are deteriorated. Therefore, it is necessary to take measures such as using a battery with an unnecessarily large capacity to compensate for the reduced discharge characteristics, or to cover the battery housing area with a heat insulating material to prevent the battery temperature from dropping. There was a problem to do.

  In the control method disclosed in the prior art (5), in the stage of kneading the ice cream material, the temperature is monitored by a heater and heated by a heater to rotate the stirring blade at a high speed for a predetermined time, and then cooled to rotate the stirring blade at a low speed for a predetermined time. Spin to produce ice cream. According to the control method disclosed in the related art (6), when the temperature of the ice cream material is detected while the ice cream material is being stirred and reaches a predetermined temperature, the rotation speed of the stirring blade is counted to reach the predetermined rotation speed. When it is judged that the ice cream is ready, the operation is stopped. Further, the control method disclosed in the prior art (7) does not count the number of rotations of the stirring blades in the prior art (6), but determines the completion of the ice cream based on the elapsed time after the ice cream material reaches a predetermined temperature. Deciding. In the control method disclosed in the related art (9), the temperature and the viscosity of the frozen dessert material are detected, and the control corresponding to the type and season of the frozen dessert is performed. In these control methods, since the elapsed time or the number of rotations is counted by continuously rotating the stirring blade, even if the configuration is possible in which the commercial power is used as a power supply, it is possible to use an ice cream manufacturing machine that operates on a battery power supply. To do so, battery power consumption is large and impractical.

  In the control of the apparatus for heating and sterilizing a frozen dessert mix disclosed in the related art (10), the stirring blades are intermittently driven to rotate to prevent excessive bubbling of the frozen dessert mix due to continuous rotation. This device is not for producing ice cream as in the present invention, but for sterilizing and preserving frozen desserts such as finished ice creams, so that the frozen dessert is already in a state of containing air, not continuous rotation. A rotation stop time is provided so that bubbles that hinder the heat transfer at the heating temperature and excessive bubbles are not included in the frozen dessert. Therefore, the intermittent rotation control is important for the time for stopping the stirring, and cannot be applied to the stirring for including air in the ice cream material necessary for producing ice cream.

  An object of the present invention is to improve the stirring performance indispensable for ice cream production and to perform control to reduce power consumption by using a battery with a small decrease in discharge characteristics in a low temperature environment. An object of the present invention is to provide an ice cream manufacturing machine and a control method therefor.

  In order to achieve the above object, the first invention of the present application is an ice cream for producing ice cream by stirring an ice cream material contained in a stirring vessel in a frozen environment by rotating a stirring blade by a motor using a battery as a power supply. A cream maker, wherein the stirring blade is formed with a rotating shaft, and a plurality of blades extending in a plate shape in the diameter direction from the rotating shaft, and the rotating shaft is rotationally driven by a motor. An inclined surface which is detachably attached to the drive shaft and is vertically movably fitted to the drive shaft, and is formed on each of the plurality of blades such that the amount of protrusion in the rotation direction increases toward the lower end thereof. It is characterized by the following.

  According to the ice cream manufacturing machine having the above-described configuration, the stirring blade that stirs the ice cream material put into the stirring container is configured to be detachable and vertically movable and has an inclined surface. It is easy to clean after use, and it does not stop rotating even if any solid matter is caught between the stirring vessel due to vertical movement, and rotates to the lower end formed on each of the plurality of blades Since the downward slope acts with the rotation and the lifting force is suppressed due to the rotation due to the inclined surface where the amount of projection in the direction increases, the ice cream material on the bottom side of the stirring container does not become unstirred, and it is not evenly distributed. By stirring the ice cream material, a high quality ice cream can be manufactured.

  A second invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. An ice cream manufacturing machine, comprising: a stirring control unit started by a pressing operation of an operation button; a temperature detecting unit for detecting a temperature of the ice cream material; a time measuring unit for measuring time; and a detection by the temperature detecting unit. The start and stop of the initial stirring algorithm and the late stirring algorithm that are set in advance based on the temperature are determined, and the timing is performed at the stirring timing that is shorter than the stirring stop time set in the initial stirring algorithm and the late stirring algorithm. Control of the current circuit from the battery to the motor based on the signal output from the means And output control means is characterized by comprising provided that.

  According to the ice cream making machine having the above-described configuration, the stirring button is operated by pressing the operation button, and the input / output control unit controls opening and closing of the motor based on the temperature of the ice cream material by the temperature detection unit. By performing the initial agitation and the late agitation corresponding to the temperature of the ice cream material, the agitation corresponding to the state of the ice cream material can be performed. In addition, since the stirring is performed intermittently with the stirring execution time shorter than the stirring stop time, the power consumption of the battery can be reduced and a high quality ice cream can be manufactured.

  Further, the third invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. An ice cream manufacturing machine, wherein a stirring control unit started by a pressing operation of an operation button includes a viscosity detecting unit for detecting a viscosity of the ice cream material, a time measuring unit for measuring time, and a detection by the viscosity detecting unit. The start and stop of the initial stirring algorithm and the late stirring algorithm set in advance based on the viscosity are determined, and the timing is performed with the stirring timing that is shorter than the stirring stop time set in the initial stirring algorithm and the late stirring algorithm. Control of the current circuit from the battery to the motor based on the signal output from the means And output control means is characterized by comprising provided that.

  According to the ice cream manufacturing machine having the above-described configuration, the motor is controlled to open and close based on the viscosity detection of the ice cream material by the viscosity detecting means, so that the predetermined viscosity in the process of increasing the viscosity by freezing the ice cream material. It is possible to control to an optimum stirring state according to the state. This stirring operation is executed according to the viscosity state detected by the viscosity detecting means, such as the stirring start time, the stirring time, and the stirring interval set in the timing means by the input / output control means.

  A fourth invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. An ice cream producing machine, wherein a stirring control unit started by a pressing operation of an operation button includes: a temperature detecting unit for detecting a temperature of the ice cream material; a viscosity detecting unit for detecting a viscosity of the ice cream material; A timing means for performing time measurement, and an initial stirring algorithm set in advance based on the temperature detected by the temperature detecting means, and a late stirring algorithm in which the initial stirring algorithm is set in advance based on the viscosity detected by the viscosity detecting means. Switch to the above, the stirring stop time set in the initial stirring algorithm and the late stirring algorithm And output control means for controlling opening and closing the current circuit to the motor from the battery, characterized in that the thus provided on the basis of a signal output from the clock means in a stirred timing of short stirred execution time Ri.

  According to the ice cream making machine having the above configuration, since the temperature detecting means and the viscosity detecting means are provided, the input / output control means can perform the stirring control based on the temperature and the viscosity of the ice cream material. By controlling the stirring interval and the stirring time by the means, high-quality ice cream can be manufactured even in a state in which the power consumption of the battery is suppressed by the stirring control according to the state of the ice cream material.

  The operation button in each of the above configurations, after being pressed, when the pressing is released after a predetermined short time, by configuring so that the pressing operation is effective, the articles stored in the freezer on the operation button It is possible to avoid a state in which the device falls and malfunctions.

  Further, by configuring the temperature detecting means as a temperature sensor in contact with the stirring vessel, the temperature of the ice cream material can be indirectly detected, and the installation structure can be easily configured.

  Also, the temperature detecting means is configured as a temperature sensor attached to the inner surface of the lid of the stirring vessel, so that the temperature of the ice cream material can be estimated from the temperature in the stirring vessel, and the configuration of the installation structure is easy. is there.

  In addition, by using a lithium-based battery, even if the battery is operated in a low-temperature environment of a freezer, the deterioration of discharge characteristics is small, and it is suitable for producing high-quality ice cream by a stable stirring operation.

  A fifth invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. A method for controlling an ice cream making machine, comprising detecting a temperature of an ice cream material, starting a motor when the temperature falls below a predetermined temperature, and setting a first time interval shorter than the first time interval. The initial agitation for rotating and driving the motor for a predetermined time is executed, and the viscosity of the ice cream material is detected. When the viscosity becomes the first predetermined viscosity, the second time interval shorter than the first time interval is used. The second stage of stirring in which the motor is rotationally driven for the second predetermined time is executed, and the stirring operation is stopped when the viscosity of the ice cream material reaches the second predetermined viscosity.

  According to the above control method, there is no unnecessary power consumption because the ice cream material is not agitated until the temperature becomes equal to or lower than a predetermined temperature, and the initial agitation that prevents separation of fat and moisture of the ice cream material, and air is supplied to the ice cream material Since the late agitation to be included is performed by changing the agitation interval and the agitation time, it is possible to manufacture high-quality ice cream while suppressing unnecessary power consumption of the battery.

  Further, the sixth invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. A method for controlling an ice cream making machine, comprising detecting a temperature of an ice cream material, starting a motor when the temperature falls below a first predetermined temperature, and starting the motor at a first time interval. Initial stirring for rotating the motor for a short first predetermined time is executed, and when the temperature of the ice cream material falls below the second predetermined temperature, a second predetermined time shorter than the second predetermined time interval is used. The second-stage stirring in which the motor is rotationally driven for a time is performed, and the stirring operation is stopped when the temperature of the ice cream material reaches the third predetermined temperature.

  According to the above control method, there is no unnecessary power consumption because the ice cream material is not agitated until the temperature becomes equal to or lower than a predetermined temperature, and the initial agitation that prevents separation of fat and moisture of the ice cream material, and air is supplied to the ice cream material. Since the late stirring to be included is performed based on the temperature of the ice cream material, control is performed according to the state of the ice cream material, and the stirring is performed at different stirring intervals and stirring times, so that unnecessary power consumption of the battery is reduced. It is possible to produce high quality ice cream while suppressing it.

  Further, the seventh invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. A method for controlling an ice cream maker, comprising: starting a motor after a predetermined standby time elapses after a start-up operation is performed; and rotating the motor for a first predetermined time shorter than the first time interval. The driving initial stirring is performed, and the viscosity of the ice cream material is detected. When the viscosity of the ice cream material becomes equal to or higher than the first predetermined viscosity, a second predetermined time interval shorter than the second predetermined time interval is used. The second-stage stirring in which the motor is rotationally driven for a time is executed, and the stirring operation is stopped when the viscosity of the ice cream material reaches the second predetermined viscosity.

  According to the above-described control method, there is no unnecessary power consumption because the ice cream material is not agitated until a standby time at which the ice cream material becomes equal to or lower than a predetermined temperature, and an initial agitation that prevents separation of fat and moisture of the ice cream material, Since the late agitation for including air in the cream material is performed based on the viscosity of the ice cream material, control is performed in accordance with the state of the ice cream material, and the agitation time and the agitation time are changed respectively, so that the battery High quality ice cream can be manufactured while suppressing unnecessary power consumption.

  An eighth invention of the present application for achieving the above object is to produce an ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment. A method for controlling an ice cream maker, comprising: starting a motor after a predetermined standby time elapses after a start-up operation is performed; and rotating the motor for a first predetermined time shorter than the first time interval. The driving initial agitation is performed for a second predetermined time, and after the second predetermined time has elapsed, the second stirring is performed at a second time interval for a third predetermined time shorter than the time interval. For a predetermined time.

  According to the above-described control method, there is no unnecessary power consumption because the ice cream material is not agitated until a standby time at which the ice cream material becomes equal to or lower than a predetermined temperature, and an initial agitation that prevents separation of fat and moisture of the ice cream material, Since the late agitation for including air in the cream material is performed by time control, the control is simple, and the agitation time and the agitation time are changed respectively, so that high quality ice cream while suppressing unnecessary power consumption of the battery. Can be manufactured.

  ADVANTAGE OF THE INVENTION According to the ice cream manufacturing machine which concerns on this invention, the ice cream material in a stirring container can be uniformly stirred by the structure of the stirring blade which formed the inclined surface, and the high quality ice cream can also be manufactured at home. . In addition, since the agitation is performed according to the temperature and viscosity of the ice cream material, it is possible to manufacture a high quality ice cream with less consumption of the battery without performing unnecessary agitation operation.

  Further, according to the control method of the ice cream production machine according to the present invention, control is performed such that the stirring operation is not started until the cooling operation is cooled to the predetermined temperature in the freezer or until the predetermined time elapses. Since the stirring is performed only for a short predetermined time, useless consumption of battery power does not occur. In addition, in the stirring operation, the initial stirring control and the late stirring control are executed according to the state of the ice cream material, so that a high-quality ice cream sufficiently filled with air in a state in which fat and moisture are not separated can be obtained. Can be manufactured at home.

  Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings to facilitate understanding of the present invention. The embodiment described below is an example embodying the present invention, and does not limit the technical scope of the present invention.

  FIG. 1 is a cross-sectional view illustrating a configuration of an ice cream manufacturing machine according to an embodiment. In an agitating container 11 configured to close an opening with a lid 13, a stirring blade 9 is disposed. On the lid 13, the main body 1 of the manufacturing machine containing the motor 4, the battery 2, the circuit board 7, and the like is disposed in the main body case 6 including the upper case 18 and the lower case 19. It is configured such that the cream material A can be stored and stored in the freezer.

  As shown in FIG. 2, the manufacturing machine main body 1 is formed in an oval cross section, and can be detached from the lid 13 by pressing the detachable button 14 and pulling it up. Further, the lid 13 is fixed to the stirring container 11 by a lock mechanism, and the locked state is released by opening the lock lever 15, so that the lid 13 can be removed from the stirring container 11. Further, since the lid 13 is provided with the see-through window 16 formed of a transparent resin, the completed state of the ice cream can be checked from the outside.

  The stirring vessel 11 has good thermal conductivity so that the temperature in the freezer is easily transferred, and a metal material (here, stainless steel, in which a mechanical strength can be obtained even if it is formed thin to improve the thermal conductivity). ), And the opening is closed openably and closably by a lid 13 having an opening formed in the center for connecting the drive shaft 12 to the stirring blade 9. Since the stirring vessel 11 is made of a metal material, the skin feels uncomfortable when the stirring vessel 11 cooled to the freezing temperature is touched with bare hands, so that the stirring vessel 11 is made of a resin material. A handle can be provided. In addition, a resin film coating or a resin coating can be applied to the outer surface of the stirring vessel 11, but it is undeniable that the temperature inside the freezer slightly lowers the thermal conductivity for transferring heat to the stirring vessel 11.

  As shown in FIG. 3, the stirring blade 9 arranged in the stirring vessel 11 has such a shape that the ice cream material A put into the stirring vessel 11 can be uniformly stirred by rotation and the stirring resistance is reduced. Is formed. As shown in FIG. 1, when the stirring blade 9 is inserted in the axial direction of the drive shaft 12 projecting from the lower portion of the main body of the manufacturing machine, the lower end of the center portion contacts the bottom surface of the stirring container 11 by its own weight. The drive shaft 12 is fitted into the drive shaft 12 such that the lower end of the drive shaft 12 can move up and down within a distance g from a lower position to an ascending position where the lower end of the drive shaft 12 contacts the bottom of an outer cylinder 12a formed in a concentric double cylinder structure. By configuring the stirring blade 9 so as to be able to move up and down, the stirring blade 9 rises even if any solid matter is sandwiched between the stirring blade 9 and the stirring vessel 11, so that the solid material Is not caught between the stirring blade 9 and the stirring vessel 11, so that the rotation of the stirring blade 9 does not stop.

  Further, as shown in FIG. 3, below the blades 9a and 9b, there are formed inclined surfaces 9c each having a lower end advanced in the rotation direction. Due to the formation of the inclined surface 9c, when the stirring blade 9 rotates, a force for moving the blade 9a, 9b in a downward direction acts on the blade 9a, 9b. The problem that the cream material cannot be stirred is solved. Although the inclined surface 9c may be formed on one of the blades 9a and 9b, the stirring blade 9 can have a function of moving the stirring blade 9 in a downward direction. There is a possibility that the rotational balance of the motor may be biased.

  The manufacturing machine main body 1 includes a battery 2 that is a lithium primary battery that has a small decrease in discharge characteristics even in a low-temperature environment, a motor 4 that rotates using the battery 2 as a power source, and a reduction gear group that transmits the rotation of the motor 4 to a drive shaft 12. 5, a circuit board 7 constituting a control circuit for controlling the rotation of the motor 4 and the like are accommodated in the main body case 6. On the upper surface of the main body case 6, an operation button 3 for outputting a start signal from an operation section 27 (see FIG. 4) serving as a start switch, and a display lamp (LED) 8 for indicating that ice cream is being manufactured. Is arranged. A battery cover 17a is formed on the battery housing chamber 17 for housing the battery 2 so as to be openable and closable, and the battery can be replaced by opening the battery cover 17a.

  As shown in FIG. 1, the drive gear 5a, which is the last stage of the reduction gear group 5, has a cylindrical shaft 20 having a boss structure and meshes with a spline shaft 12c of a drive shaft 12 inserted into the cylinder. The cylindrical shaft 20 is rotatably supported in a support cylinder 19 a formed at the center of the lower case 19. The drive shaft 12 has the spline shaft 12b formed at the upper portion, and the outer cylinder 12a and the center shaft 12b having a double cylinder structure formed at the lower portion. The drive shaft 12 is provided at the center opening of the lid 13. It is rotatably supported.

  When ice cream is manufactured by the ice cream manufacturing machine having the above-described configuration, the main body 1 is removed from the lid 13 by pressing the detachable button 14, the lock lever 15 is opened to unlock the lid 13, and the stirring vessel 11 is opened. , And the ice cream material is put into the opened stirring vessel 11. Next, the opening of the stirring vessel 11 is closed with the lid 13, and the lock lever 15 is pushed to lock the state where the stirring vessel 11 is closed with the lid 13. When the manufacturing machine main body 1 is mounted on the lid 13 such that the spline shaft 12c of the drive shaft 12 is fitted into the cylindrical shaft 20 of the drive gear 5a, preparation for manufacturing ice cream is completed. Press 3 to start the ice cream maker and store it in the freezer.

  The operation of the ice cream maker stored in the freezer is controlled by a control circuit configured on the circuit board 7 to produce ice cream, and the production operation is automatically performed. Hereinafter, first to fourth embodiments of the configuration of the control circuit and the control method based thereon will be described.

  FIG. 4 shows the configuration of the first embodiment for controlling the stirring of the ice cream making machine. On a circuit connecting the battery 2 and the motor 4, a driving unit 26 for turning on / off the circuit and a shunt resistor 28 for detecting a motor current are connected in series. The driving unit 26 is controlled by the stirring control unit 21. ON / OFF control is performed. The stirring control unit 21 includes an input / output control unit 22, a current detection unit (viscosity detection unit) 23, a timer (time measurement unit) 24, and a temperature detection unit 25.

  The temperature detector 25 outputs a detection output from the temperature sensor 10 for detecting the temperature of the ice cream material A to the input / output controller 22 as a temperature detection signal. The temperature sensor 10 can be provided on the stirring blade 9, the stirring container 11, or the lid 13 in contact with the ice cream material A. In order to provide the stirring blade 9 with the temperature sensor 10, since the stirring blade 9 is a rotating body, it is necessary to provide a sliding connection structure to connect the temperature sensor 10 to the temperature detection unit 25. The possible structure further complicates the connection structure. Further, by providing the temperature sensor 10 on the inner surface side of the lid 13, that is, inside the stirring vessel 11, the temperature of the ice cream material A can be indirectly detected from the air temperature in the stirring vessel 11. If the material A adheres, an error may occur in temperature detection. Here, as shown in FIG. 5, the temperature of the ice cream material A can be detected from the temperature of the stirring vessel 11.

  In FIG. 5, a temperature sensor 10 such as a thermistor is accommodated in a metal case 29 attached to a portion of the lid 13 facing the stirring vessel 11 so as to protrude toward the stirring vessel 11. The configuration is such that the tip of the metal case 29 contacts the inner surface of the stirring vessel 11 when the lid 11 is closed. A connection contact 30 connected to the temperature sensor 10 is mounted in a concave portion of the lid 13 that houses the lower case portion of the manufacturing machine main body 1, and an opposing contact 31 is mounted on the outer surface of the lower case 19 in opposition thereto. The opposed contact 31 is connected to the circuit board 7 by wiring. With this configuration, when the stirring container 11 is closed with the lid 13, the tip of the metal case 29 comes into contact with the stirring container 11, and reaches approximately the same temperature as the stirring container 11 due to heat conduction. When the manufacturing machine main body 1 is mounted on the lid 13, the connection contact 30 and the opposing contact 31 are contact-connected to each other, and the temperature sensor 10 housed in contact with the metal case 29 senses the temperature corresponding to the temperature of the metal case 29. Since a temperature change occurs, the state can be detected by the temperature detection unit 25 formed on the circuit board 7 from the connection contact 30 through the opposed contact 31.

  The operation unit 27 outputs a start signal by pressing the operation button 3. The output of the start signal from the operation unit 27 by the operation button 3 employs a switch structure that starts when the operation button 3 is pressed and then released after a predetermined short period of time. Therefore, the operation unit 27 does not start when the state in which the article stored in the freezer falls on the operation button 3 and is pressed or continues to be pressed in a short time such as vibration.

  The ice cream maker in which the ice cream material A is put into the stirring container 11 is stored in the freezer, the operation button 3 is pressed, the pressing is released, and a start signal is input from the operation unit 27 to the input / output control unit 22. Then, the input / output control unit 22 maintains the cooling-standby state in which the temperature detection unit 25 waits until the temperature detected by the temperature sensor 10 reaches a predetermined temperature.

  When the temperature of the stirring vessel 11 detected by the temperature sensor 10 reaches the set temperature, the temperature detection section 25 controls the input / output control. Since the signal is output to the unit 22, the input / output control unit 22 starts the stirring control operation and outputs an ON signal to the driving unit 26. The drive unit 26 closes the circuit for connecting the battery 2 to the motor 4 while the ON signal is being input, and rotates the motor 4. The current detection unit 23 performs a motor current detection operation, and the temperature detection unit 25 performs a stirring container temperature detection operation, and inputs a detection signal to the input / output control unit 22.

  The ON / OFF control of the drive unit 26 by the input / output control unit 22 is performed as shown in FIG. That is, when the temperature of the stirring vessel 11 becomes equal to or lower than the predetermined temperature from the cooling and standing state, the initial stirring control is executed. In the initial stirring, an ON signal is output to the driving unit 26 at an initial stirring time interval (for example, 5 minutes) set by the timer 24, and the motor 4 is rotated for a predetermined time (for example, 10 seconds) to rotate the stirring blade 9 To stir the ice cream material A, thereby preventing separation of the fat and water of the ice cream material A having a low viscosity. At the time of rotation of the motor 4 in the initial stirring, the current detection unit 23 detects the motor current from the voltage between both ends of the shunt resistor 28, and the change in load of the motor 4, that is, the increase in viscosity due to the progress of freezing of the ice cream material A is caused. Monitor the change in the current value.

  During the initial agitation control, when the current detection unit 23 detects a motor current corresponding to the ice cream material A preset by the current detection unit 23 having the first predetermined viscosity, the current detection unit 23 A signal indicating that the viscosity exceeds a predetermined value is output to the input / output control unit 22. The input / output control unit 22 switches the stirring control to the latter-stage stirring control in response to the signal indicating that the predetermined viscosity is exceeded. In the latter-stage stirring control, the cycle setting by the timer 24 is switched to an interval shorter than the initial stirring, and an ON signal is output to the drive unit 26 at the later-stage stirring time interval (for example, 1.5 minutes), and the motor 4 is turned on for a predetermined time (for example, (10 seconds), and agitate so that air is contained in the ice cream material A whose viscosity has increased. The motor current is also detected by the current detection unit 23 during the rotation of the motor 4 during the latter agitation, and a change in the load of the motor 4, that is, a change in the current value accompanying an increase in viscosity due to the progress of freezing of the ice cream material A is monitored. .

  During the late agitation control, when the motor current when the preset ice cream material A reaches the second predetermined viscosity is detected by the current detection unit 23, the current detection unit 23 sends a predetermined signal to the input / output control unit 22. Outputs a signal of excess viscosity. At this time, the predetermined viscosity of the ice cream material A is set to the viscosity of the finished state of the ice cream, so that the input / output control unit 22 to which the signal of exceeding the predetermined temperature is input turns on the driving unit 26. The signal output is stopped, and the stirring control ends.

  In the above control method, the viscosity of the ice cream material A is detected as a change in the motor current due to a change in the load of the motor 4. However, the same control method is implemented even if the viscosity is detected from the rotation speed of the motor 4. can do. For example, a mark is provided on the surface of the drive gear 5a, which is the last stage of the reduction gear group 5, and a sensor for detecting the mark is provided, so that the mark on the rotating drive gear 5a is detected for a predetermined period of time by the sensor. The rotation speed of the stirring blade 9 connected to the drive gear 5a is detected from the number of times, and can be regarded as a change in the rotation speed due to a change in the viscosity of the ice cream material A. Further, a viscosity sensor can be detected from a change in the rotation speed of the motor 4 by providing a rotation sensor such as an encoder.

  Next, a second embodiment of the stirring control will be described with reference to FIG. The stirring control according to the second embodiment is characterized in that the start of the initial stirring and the latter stirring is controlled based on the temperature detection input from the temperature detection unit 23, as shown in FIG. The stirring control unit 32 is provided with only the temperature detection unit 23 as means for detecting the state of the ice cream material A. Note that the same components as those used in the first stirring control are denoted by the same reference numerals, and description thereof will be omitted.

  The temperature detecting unit 25 detects that the stirring container 11 in which the ice cream material A is charged is cooled by the low-temperature environment in the freezer, and the temperature of the stirring container 11 detected by the temperature sensor 10 reaches the first set temperature. Then, since the temperature detection unit 25 outputs a signal to the input / output control unit 33, the input / output control unit 35 starts the control operation of the initial stirring and outputs an ON signal to the drive unit 26. The drive unit 26 closes the circuit for connecting the battery 2 to the motor 4 while the ON signal is being input, rotates the motor 4 and performs the initial stirring.

  The temperature detector 23 monitors the temperature of the stirring vessel 11 with the temperature sensor 10, and when it is detected that the stirring vessel 11 has reached the second predetermined temperature, the temperature detector 23 outputs a signal to the input / output controller 35. Therefore, the input / output control unit 35 switches the control operation of the driving unit 26 from the initial stirring to the latter stirring. During the latter period of stirring, the temperature detecting section 23 monitors the temperature of the stirring vessel 11 detected by the temperature sensor 10 and outputs a signal to the input / output control section 35 when the stirring vessel 11 reaches the third predetermined temperature. The control unit 35 determines that the ice cream is completed, stops outputting the ON signal to the driving unit 26, and ends the stirring control.

  Next, a third embodiment of the stirring control will be described with reference to FIG. The stirring control according to the third embodiment is characterized in that the stirring operation is controlled based on the motor current input from the current detection unit 23, that is, the viscosity detection of the ice cream material A, and is shown in FIG. As described above, the stirring control unit 33 is provided with only the current detection unit 23 as means for detecting the state of the ice cream material A. Note that the same components as those used in the stirring control in the first and second embodiments are denoted by the same reference numerals, and description thereof will be omitted.

  When the ice cream material A is put into the stirring container 11 and a start operation is performed by the operation button 3, the timer 24 starts counting a predetermined standby time. The standby time is set on the assumption that the stirring container 11 is cooled by the low-temperature environment in the freezer and the ice cream material A drops to a predetermined temperature or lower. When the count of the standby time by the timer 24 counts up, the timer 24 outputs a signal to the input / output control unit 36, so the input / output control unit 36 starts the control operation of the initial stirring and outputs an ON signal to the drive unit 26. . The drive unit 26 closes the circuit for connecting the battery 2 to the motor 4 while the ON signal is being input, rotates the motor 4 and performs the initial stirring.

  The current detection unit 23 monitors the motor current and detects the viscosity of the ice cream material A from the motor current that changes according to the load change of the motor 4 accompanying the change in the viscosity of the ice cream material. When the current detection unit 23 detects that the viscosity of the ice cream material A has reached the first predetermined viscosity set in advance, the current detection unit 23 outputs a signal to the input / output control unit 36. The unit 36 switches the ON / OFF control operation of the driving unit 26 from the initial stirring to the latter stirring. During the latter period of stirring, the current detecting unit 23 monitors the motor current, and when it is detected that the viscosity of the ice cream material A has reached the second predetermined viscosity, the current detecting unit 23 performs input / output control. Since the signal is output to the unit 36, the input / output control unit 36 determines that the ice cream is completed, stops outputting the ON signal to the driving unit 26, and ends the stirring control.

  Next, a fourth embodiment of the stirring control will be described with reference to FIG. The stirring control according to the fourth embodiment is characterized by controlling the times of the initial stirring and the late stirring. As shown in FIG. 9, the stirring control unit 34 detects the state of the ice cream material A. No means is provided. Note that the same components as those used for the stirring control in the first to third embodiments are denoted by the same reference numerals, and description thereof will be omitted.

  When the ice cream material A is put into the stirring container 11 and a start operation is performed by the operation button 3, the timer 24 starts counting a predetermined standby time. The standby time is set on the assumption that the stirring container 11 is cooled by the low-temperature environment in the freezer and the ice cream material A drops to a predetermined temperature or lower. When the count of the standby time by the timer 24 is counted up, the timer 24 outputs a signal to the input / output control unit 37, so the input / output control unit 37 starts the control operation of the initial stirring and outputs an ON signal to the drive unit 26. . The drive unit 26 closes the circuit for connecting the battery 2 to the motor 4 only while the ON signal is being input, rotates the motor 4 and starts initial stirring.

  An initial stirring time t1 is set in the timer 24 in advance, and the input / output control unit 37 outputs an ON signal to the driving unit 26 at an initial stirring time interval set by the timer 24 to set the motor 4 to a predetermined time. The ice cream material A is agitated by the stirring blade 9 by rotating for a time, and a stirring operation for preventing separation of the fat and water of the ice cream material A in a low viscosity state is executed during the initial stirring time t1.

  When the initial agitation time t1 ends, the timer 24 outputs a signal of the end of the initial agitation to the input / output control unit 37, and the input / output control unit 37 switches to the control of the late agitation. The late stirring time t2 is set in the timer 24 in advance, and the input / output control unit 37 outputs an ON signal to the driving unit 26 at the late stirring time interval set by the timer 24 to set the motor 4 to a predetermined time. The ice cream material A is stirred by the stirring blade 9 after being rotated for a time, and the ice cream material A whose viscosity has increased is stirred so as to contain air.

  When the end of the late stirring time t2 is input from the timer 24, the input / output control unit 37 determines that ice cream has been prepared, stops outputting the ON signal to the drive unit 26, and ends the stirring control.

  Although the above control method is time control, similar stirring control can be performed by counting the number of times the ice cream material A is stirred by the rotating blades 9 from the rotation of the motor 4 or the drive shaft 12.

  In the above-described control operation, when control is performed based on the viscosity or temperature of the ice cream material A, the cooling performance of the freezer or the door of the freezer is frequently opened and closed so that the cooling is not smooth, and the ice cream material A is stirred. When the viscosity and temperature set in the above are not reached, the total time of the stirring operation is counted by the timer 24, and when the counted time exceeds a predetermined time, the input / output control units 22, 35 and 36 are set to the ice cream. Can be configured to stop the operation as a result.

  As described above, according to the present invention, a stirring structure capable of uniformly stirring the ice cream material contained in the stirring container is provided, and the state of the ice cream material is detected, and the initial stirring control and the late stirring according to the state are performed. Since the control is executed, it is possible to produce a high-quality ice cream containing sufficient air without separating fat and moisture, and is operated by a battery power supply. Since it is used, a low-cost ice cream production machine can be provided without increasing the size.

Sectional drawing which shows the structure of the ice cream manufacturing machine which concerns on embodiment. The perspective view which shows the external appearance of an ice cream manufacturing machine same as the above. FIG. 3 is a perspective view showing a configuration of a stirring blade. FIG. 2 is a block diagram showing a configuration for implementing the control method according to the first embodiment. FIG. 3 is a partial cross-sectional view illustrating an example of installation of a temperature sensor. 6 is a timing chart showing the timing of driving a motor in stirring control. FIG. 9 is a block diagram showing a configuration for implementing a control method according to the second embodiment. FIG. 9 is a block diagram showing a configuration for implementing a control method according to a third embodiment. FIG. 13 is a block diagram showing a configuration for implementing a control method according to a fourth embodiment. Sectional drawing which shows the structure of the ice cream manufacturing machine which concerns on a prior art.

Explanation of reference numerals

DESCRIPTION OF SYMBOLS 1 Manufacturing machine main body 2 Battery 3 Operation button 4 Motor 6 Main body case 7 Circuit board 9 Stirrer blade 9c Inclined surface 10 Temperature sensor (temperature detection means)
DESCRIPTION OF SYMBOLS 11 Stirring container 12 Drive shaft 13 Lid body 21, 32, 33, 34 Stirring control part 22, 35, 36, 37 Input / output control part 23 Current detection part (viscosity detection means)
24 timer (measuring means)
25 Temperature detection unit 26 Drive unit 27 Operation unit A Ice cream material

Claims (12)

An ice cream manufacturing machine that manufactures ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
The stirring blade is formed with a rotating shaft, and a plurality of blades extending in a plate shape in the diameter direction from the rotating shaft. The rotating shaft is detachable from a drive shaft that is rotationally driven by a motor. And a plurality of blades each having an inclined surface formed such that the amount of protrusion in the rotation direction increases toward the lower end of each of the plurality of blades. Ice cream making machine. An ice cream manufacturing machine that manufactures ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
A stirring control unit activated by a pressing operation of an operation button includes a temperature detecting unit for detecting a temperature of the ice cream material, a time measuring unit for measuring time, and an initial value set in advance based on a temperature detected by the temperature detecting unit. The start and stop of the stirring algorithm and the late stirring algorithm are determined, and based on the signal output from the timing means at the stirring timing with the stirring execution time shorter than the stirring stop time set in the initial stirring algorithm and the late stirring algorithm. An ice cream production machine, comprising: input / output control means for controlling opening and closing of a current circuit from a battery to a motor. An ice cream manufacturing machine that manufactures ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
A stirring control unit activated by a pressing operation of an operation button, a viscosity detecting unit for detecting the viscosity of the ice cream material, a time measuring unit for measuring time, and an initial value set in advance based on the viscosity detected by the viscosity detecting unit. The start and stop of the stirring algorithm and the late stirring algorithm are determined, and based on the signal output from the timing means at the stirring timing with the stirring execution time shorter than the stirring stop time set in the initial stirring algorithm and the late stirring algorithm. An ice cream production machine, comprising: input / output control means for controlling opening and closing of a current circuit from a battery to a motor. An ice cream manufacturing machine that manufactures ice cream by rotating a stirring blade by a motor using a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
A stirring control unit activated by a pressing operation of an operation button, a temperature detecting means for detecting a temperature of the ice cream material, a viscosity detecting means for detecting a viscosity of the ice cream material, a time measuring means for measuring time, and the temperature A preset initial stirring algorithm is started based on the temperature detected by the detecting means, and the initial stirring algorithm is switched to a preset late stirring algorithm based on the viscosity detected by the viscosity detecting means. Input / output control means for controlling opening / closing of a current circuit from the battery to the motor based on a signal output from the time measuring means at a stirring timing that is a stirring execution time shorter than the stirring stop time set in the stirring algorithm. An ice cream making machine characterized by becoming. The ice cream production machine according to any one of claims 2 to 4, wherein the operation button is configured such that when the operation button is pressed and then released after a predetermined short period of time, the pressing operation is enabled. . The ice cream making machine according to claim 2, wherein the temperature detecting means is a temperature sensor in contact with the stirring container. 5. The ice cream making machine according to claim 2, wherein the temperature detecting means is a temperature sensor attached to the inner surface of the lid of the stirring vessel. The ice cream production machine according to any one of claims 1 to 4, wherein the battery is a lithium-based battery. A method for controlling an ice cream production machine that produces an ice cream by rotating a stirring blade by a motor with a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
Detecting the temperature of the ice cream material, starting the motor when the temperature falls below a predetermined temperature, and performing initial stirring for rotating the motor for a first predetermined time shorter than the time interval at a first time interval. Executing, detecting the viscosity of the ice cream material, and when the viscosity becomes the first predetermined viscosity, the second stirring which rotates the motor for a second predetermined time shorter than the second time interval. And stopping the agitating operation when the viscosity of the ice cream material reaches the second predetermined viscosity. A method for controlling an ice cream production machine that produces an ice cream by rotating a stirring blade by a motor with a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
The temperature of the ice cream material is detected, and when the temperature falls below a first predetermined temperature, the motor is started, and the motor is rotationally driven at a first time interval for a first predetermined time shorter than the time interval. When the initial stirring is performed and the temperature of the ice cream material becomes equal to or lower than the second predetermined temperature, the second stirring is performed at a second time interval to rotate the motor for a second predetermined time shorter than the time interval. And controlling the stirring operation when the temperature of the ice cream material reaches a third predetermined temperature. A method for controlling an ice cream production machine that produces an ice cream by rotating a stirring blade by a motor with a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
After a predetermined standby time has elapsed after the start operation has been performed, the motor is started, and an initial agitation for rotating and driving the motor for a first predetermined time shorter than the time interval at a first time interval is executed, and the ice cream material is removed. When the viscosity is detected and the viscosity of the ice cream material becomes equal to or greater than the first predetermined viscosity, the second stirring is performed at a second time interval to rotate the motor for a second predetermined time shorter than the time interval. A stirring operation is stopped when the viscosity of the ice cream material reaches a second predetermined viscosity. A method for controlling an ice cream production machine that produces an ice cream by rotating a stirring blade by a motor with a battery as a power source and stirring an ice cream material contained in a stirring container in a frozen environment,
After a predetermined standby time has elapsed after the start-up operation has been performed, the motor is started, and an initial agitation for rotating and driving the motor for a first predetermined time shorter than the first time interval is performed for a second predetermined time. Ice cream characterized in that after the second predetermined time has elapsed, the second stirring is executed at a second time interval for a third predetermined time shorter than the third time, and the latter stage stirring is performed for a fourth predetermined time. Control method of manufacturing machine.

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