JPH02195921A - Cooker - Google Patents

Abstract

PURPOSE:To qualitatively foam a viscous material and mix an additional material by providing an auxiliary stirring body manually stirring a material near the inside wall of a container. CONSTITUTION:When a material is put in a container 5 and a motor 2 is driven to rotate a stirring body 10 at a high speed, the material is scattered toward the outer periphery by the disk-shaped section 10a of the stirring body 10, a stirring current rotated in the rotating direction of the disk-shaped section 10a is generated, and air is mixed for gradual foaming. When foaming progresses, the viscosity of the material is increased, and the stirring force of the disk-shaped section 10a hardly reaches near the inside wall of the container 5. A handle 14 is rotated, and the material near the inside wall of the container 15 is stirred by vane pieces 16c of the auxiliary stirring body 16 to accelerate foaming. Merengue dough is prepared, an additional material is put into the storage section 12 of a cover body 11, the motor 2 is driven, and it is filled into the container 5 through a filling port 13. When the handle 14 is rotated to rotate the auxiliary stirring body 16, vane pieces 16c stir the merengue dough, and the merengue dough and the additional material are efficiently mixed by the stirring current of the additional material caused by the rotation of the stirring body 10.

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Industrial Application Field The present invention is a cooking device for whisking ingredients, particularly for whisking ingredients such as egg whites and sugar to produce meringue dough and confectionery dough using meringue dough. This invention relates to a cooker suitable for use in cooking.

(b) Conventional technology Traditionally, it was used as a cooking device for whipping fresh cream etc.
-33065 (A47J43104) is known. Since the stirrer of this cooker is shaped like a disk, the force of stirring the ingredients is weak, so even if it rotates at high speed, the ingredients will not scatter, there will be less destruction of bubbles, and high-quality whisking will be possible. It is.

However, although the agitating body is suitable for whipping low-viscosity materials such as fresh cream, it is not suitable for whipping high-viscosity materials such as egg whites.

In other words, the stirring body is formed into a disk shape and has a weak stirring force, so when stirring a highly viscous material such as egg white, the material quickly reaches the limit viscosity that the stirring body can stir, and the material becomes too foamy. The disadvantage is that the stirring body spins idly even though it is not.

In addition, in the meringue dough formed by whipping egg whites, etc., the additional ingredients accumulate below the meringue dough, and therefore only this additional material is stirred by the stirrer, and the relatively solid meringue dough is not stirred. In this case, there was a drawback that the meringue batter and additional ingredients did not mix together.

(c) Problems to be Solved by the Invention The present invention is capable of whipping highly viscous materials such as egg whites into a high-quality foamed state at high speed rotation, and is also capable of mixing additional ingredients into the foamed materials well. Our goal is to provide a cooker that can.

(d) Means for Solving the Problems A container lid is rotatably provided with a lid that is manually rotated to stir the material near the inner wall of the container.

(e) When a predetermined amount of material is placed in the action container and the stirring body is rotated, the material generates a stirring flow that rotates in the direction of rotation of the stirring body while convecting due to the stirring force of the stirring body, and air is mixed in. It gradually foams up.

As the foaming of the material progresses, the viscosity of the material increases and the stirring flow of the material becomes smaller. In particular, it becomes difficult for the stirring force of the stirring body to reach the vicinity of the inner wall of the container, and the stirring flow of the material near the inner wall of the container becomes smaller. Stir the ingredients and the ingredients will be encouraged to foam.

As the foaming progresses further, the viscosity of the material increases further, and even though the lid stirs the material near the inner wall of the container to promote stirring of the material, the stirring force of the stirring body does not stir the material. The stirrer spins idly. This state is the state where whipping is completed and the meringue dough is ready.

When producing confectionery dough using the meringue dough completed as described above, additional ingredients are mixed into the meringue dough, but when the additional ingredients are placed in a container, the additional materials break the meringue dough and add to the melee. The meringue batter and additional ingredients are mixed efficiently by the stirring of the ingredients, the rotation of the lid, and the synergistic effect of clearing.

(f) Example An embodiment of the present invention will be described in detail below with reference to FIG.

(1) is a main body made of synthetic resin that houses an electric motor (2), and the output shaft (3) of the electric motor (2) passes through an opening (la) in the approximate center of the upper surface of the main body (1). A coupling (4) is provided on the top of the output shaft (3).
is provided.

(5) is a container made of synthetic resin that is removably placed on the main body (1), and has a cylindrical portion (5a) integrally extending downward from approximately the center of the bottom surface. (6) is the cylindrical portion (5a)
A rotating shaft is rotatably and watertightly supported via a bearing (7) and an oil seal (8), and has a coupling (9) at its lower part that removably engages with the coupling (4). is forming.

(10) is a stirring body made of synthetic resin fixed to the upper part of the rotating shaft (6) in the container (5), and includes a disc-shaped part (10al) that rotates close to the inner bottom surface of the container (5), and It is composed of an indicator rod +10b) that projects upward from the center of rotation of the disc-shaped part, and the indicator rod (10b) is used to display a predetermined amount of material such as egg white, sugar, etc. placed in the container (5). When a predetermined amount of additional ingredients such as yogurt, fruit paste, etc., and gelatin are added to the whipped meringue dough and stirred, when the meringue dough and the additional ingredients are almost completely mixed, The mixed fabric is formed at a height such that the upper end of the display rod (10b) is covered. Note that depending on the additional ingredients, the bubbles in the meringue dough may disappear and the top end of the indicator rod (10bl) may not be covered even if it is completely mixed.

(11) is a lid made of transparent synthetic resin that can be opened and closed on the top opening of the container (5), and has a storage part (12) recessed in the outer periphery for storing additional materials. The storage section (1
2) is formed to be gradually deeper toward the outer periphery of the lid (I11), and forms an inlet (13) for pouring the additional material in the deepest part (12) into the vicinity of the inner wall of the container (5). .

(14) is a handle rotatably supported by inserting a detail (15) into a hole formed in the center of the lid (11), and the shaft (15) has a plurality of notches at the bottom. It has an arcuate piece formed therein, and this arcuate piece has a claw portion formed at its lower end. The arcuate piece is formed to expand toward the outer periphery.

(16) is a lid body made of synthetic resin that is detachably attached to the shaft (15) and rotated by the handle (14), which is inserted into the outer periphery of the shaft (15) and shaped like an arc of the moving part. A ring-shaped part (1
6a), a horizontal piece (16b) formed integrally with the ring-shaped part in a substantially horizontal direction, and a horizontal piece (16b) extending downward from the starting end of the outer periphery of the horizontal piece and slightly away from the inner wall of the container (5). Cylindrical blade pieces (16c) hung integrally with an interval of
It is composed of.

Ru.

Next, the operation will be explained. Put a predetermined amount of ingredients such as egg whites and sugar into the container (5), and then insert the container (5) into the main body (1).
), and the top opening of the container (5) is covered with the lid (11) to which the lid (16) is attached.

Then, a switch (not shown) provided on the main body (1) is operated to drive the electric motor (2), and the stirring body (1o) is
,OOOrpm~17. When rotated at a high speed of about OOOrpm, the material becomes a disc-shaped part (IOa) of the stirrer (1θ).
The stirring force generates a stirring flow that is blown toward the outer circumference and rotates in the direction of rotation of the disc-shaped portion (10a) while convecting.
Air is mixed in and the mixture gradually foams (the material in this state is shown at A in Figure 1).

As the whipping progresses, the viscosity of the material increases, which slows down the stirring flow of the material. In particular, due to the increased viscosity of the material,
The stirring force of the disc-shaped portion (10a) becomes difficult to reach the vicinity of the inner wall of the container (5), and the stirring flow of the material near the inner wall of the container (5) becomes slow.

In this state, the handle (14) is slowly rotated to stir the material near the inner wall of the container (5) using the blade f16c of the lid (16), thereby promoting stirring of the material and promoting foaming.

As the foaming further progresses, the viscosity of the material further increases, and even though the lid (16) stirs the material near the inner wall of the container (5) and promotes the material, the agitator (10)
In other words, the material cannot follow the rotational force of the stirring body (1
With the stirring force of 0), the material cannot be stirred,
The stirring body (10) rotates idly. This state 1 is the state in which the meringue dough is ready, and this state can be easily confirmed by looking through the lid (11) for changes in the operating sound and for the stoppage of movement of the material near the stirrer (10). The material in this state is shown in the middle of Figure 1).

When producing a mousse confectionery dough using the meringue dough produced as described above, an additional material prepared in advance by mixing flavoring materials such as yogurt or fruit paste with gelatin, etc., is added to the lid (11). ) storage compartment (12)
into the input slot (13) with the motor (2) running.
Pour into the container (5). Since this additional material is heavier than the meringue dough, it breaks the meringue dough and accumulates below the meringue dough, where it is stirred by the stirring element (10), but the meringue dough floating on the additional material remains relatively solid. Therefore, the meringue batter and additional ingredients will not mix together just by stirring the additional ingredients.

Therefore, slowly rotate the handle (14) and
6), the blade pieces (16c) stir the meringue dough, and the meringue dough and the additional material are efficiently mixed by a synergistic effect with the stirring flow of the additional material due to the rotation of the stirring body (10).

Although it depends on the additional ingredients, when the mixture of meringue batter and additional ingredients covers the upper end of the display rod (job) of the stirring body (10), the meringue batter and additional ingredients will be almost completely mixed. (The material in this state is indicated by C in Figure 1).

Fresh cream is added to this dough through the inlet (13) and stirred for a short time to complete confectionery dough such as mousse. The cream has the effect of eliminating bubbles in the dough, so it must be stirred briefly at the end, just enough to mix it gently. Therefore, it is preferable to perform this stirring using only the lid (16).

When the confectionery dough such as mousse is completed, remove the container (5) with the lid (11) attached from the main body (1), press the lid (11) onto the container (5) by hand, and remove the container (5) with the lid (11) attached. 5) is tilted, the confectionery dough is transferred to another container through the inlet (13) of the lid body (11), and the other container is cooled with ice water or the like to prepare a confectionery such as a mousse. When transferring this confectionery dough to a separate container, there is no need to remove the lid (11), so you do not have to worry about where to put the lid (11). There is no need to stain the place where you put it with confectionery dough.

After transferring the confectionery dough, remove the lid (11) from the container (5), deform the shaft (15) of the handle (14), remove the lid (16) from the shaft (15), and remove the lid (16) from the shaft (15). 5) Wash the lid (11) and the lid (16).

Also, when whipping materials with relatively low viscosity, e.g.
When whipping ingredients such as fresh cream, milk, egg yolks, sugar, etc. to create ice cream batter, use the handle (
14) and the lid (11) from which the lid (16) has been removed is attached to the container (5) and foaming is performed.

When producing this ice cream batter, the materials are:
The indicator rod (10b) of the stirrer (10) is determined as the completed confectionery dough by setting a predetermined amount to cover the indicator rod (10b) of the stirrer (10) when foamed to the optimum whipping state for ice cream dough. It is desirable to use it as a guide for the completion of the ice cream batter.

(G) Effects of the Invention As described above, according to the present invention, highly viscous materials such as egg whites can be whipped to a better whipped state than conventional devices in a short time, and the whipped dough can be Also, when mixing other materials, they can be mixed well.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view showing one embodiment of the present invention. (2)...Electric motor, (5)...Container, (10)...
- Stirring body, (10a)...disc-shaped part, (11)...lid, (14)...handle, (16)...lid.

Claims (1)

[Claims] (1) A container that stores materials and is driven by an electric motor,
a stirrer having a disk-shaped portion that rotates close to the inner bottom of the container; a lid that covers the top opening of the container; A cooking device characterized by comprising an auxiliary stirring body for stirring the material near the inner wall of the container.