JPH02232019A - Cooker and cooking method - Google Patents

Abstract

PURPOSE:To easily confirm the foaming state of a material by providing a disk-shaped member, which is rotated by a driving mechanism in a container, and a display body to be projected upward coaxially with the rotational axis of the disk-shaped member. CONSTITUTION:The material composed of fresh cream, milk, the yolk of an egg and sugar, etc., is put in a container 2 up to the upper end of a display body 9. Then, when a motor is driven and a stirring body 7 is rotated at high speed, the material is circulated by the rotation of a disk-shaped member 8 in the stirring body 7 and air is continuously supplied through a route to the material. Then, the material is beaten up. When the beating-up is advanced, the viscosity of the material is increased and the circulation caused by the rotational force of the disk-shaped member 8 is suppressed. Then, the root of the display body 9 is started being gradually covered with the material. When the beating-up is further advanced, the viscosity of the material is increased and the circulation of the material by the rotational force of the disk-shaped member 8 is extremely lowered. Then, the upper surface of the material goes to an inverse cone-shape. The upper end of the display body 9, which is the rotary center of the disk-shaped member 8, is covered with the central part of the material. Accordingly, it can be confirmed by the display body 9 at a glance that the material is formed in the 60-70% formed state.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a cooking device and a cooking method for whisking ingredients, particularly,
This invention relates to a cooking device and a cooking method suitable for producing ice cream dough by whipping ingredients such as fresh cream, milk, egg yolks, and sugar. (Exposure) Conventional technology Conventionally, this type of cooking device has a extraction handle extending upward from the center of rotation of the comb-like stirring blades, and a scale on the side of the handle to measure the whisking height of the material. The one provided is known from Publication of Utility Model Publication No. 57-27394. However, due to the centrifugal force caused by the rotation of the handle, the material is blown to the outer periphery and comes into contact with the side surface of the handle again, causing the material to pulsate. In addition, since the scale is formed on the side of the handle, the mark is easy to see.
It is difficult to judge whether the material has reached the scale. In addition, since the stirring blades are shaped like comb blades,
When the stirring blades are rotated, the material is pushed by the stirring blades and tries to escape to the outer periphery of the stirring blades and upwards. As a result, the upper surface of the material was greatly undulated as the stirring blade rotated, and this combined with the above reasons made it even more difficult to confirm whether the material had reached the scale. Therefore, the user had to stop the operation and check the lathering condition based on intuition, and often failed due to excessive lathering. (c) Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned drawbacks, and provides an easy-to-use cooking device and cooking method that can easily check the foaming state of ingredients without stopping operation. The challenge is to provide (2) Means for Solving the Problems The cooking device of the present invention includes a container for storing ingredients, and a container for storing ingredients.
an agitator having a disc-shaped member that is rotated by a drive mechanism substantially parallel to the inner bottom surface of the container; It is characterized by the speed chosen so that the center is covered by the material. The cooking device of the present invention also includes a container for storing ingredients, a disc-shaped member that is rotated by a drive mechanism within the container, and a display body that protrudes upward coaxially with the center of rotation of the disc-shaped member. and the display body is formed at a height such that the display body is covered with the material when a predetermined amount of the material is foamed to a desired foamed state. Further, in the cooking method of the present invention, a predetermined amount of ingredients is placed in a container having a disc-shaped member and a display body protruding upward coaxially with the rotation center of the disc-shaped member, When the material is stirred and foamed, and the material is foamed to a desired foamed state, the upper end of the display body is covered with the material, thereby indicating that the material has been foamed to a desired foamed state. (e) When a predetermined amount of material is placed in the action container and the disk-shaped member is rotated, the material foams as air is mixed in, causing volumetric expansion. When the center of rotation of the disc-shaped member and the upper end of the display are covered with the material, the material has reached the desired foamed state. At this time, since the material is stirred by a disc-shaped member, the undulation of the material is small, and the center of rotation of this disc-shaped member is
When the upper end of the display body is covered with the material, no centrifugal force is applied to the upper surface of the material, so there is no undulation or pulsation of the material, so the center of rotation of the disc-shaped member and the upper end of the display body are smoothed by the material. You can see at a glance that it is covered. (F) Embodiment An embodiment of the present invention will be described below in detail with reference to the drawings.

(1) is the mixer body with a built-in electric motor (not shown);
2) is a container made of synthetic resin that is removably placed on the main body (1), and is formed into a bottomed cylindrical shape having an inner diameter of approximately the same diameter from the upper part to the lower part, and is provided at the center of the bottom surface. Bearing (3)
The rotary shaft (4) is rotatably supported by the rotary shaft (4). A coupling (5) that removably engages with a coupling at the upper end of the output shaft of the electric motor is fixed to the lower part of the rotating shaft {4}. (6) is a cylindrical leg part that is formed to hang down from the bottom of the container (2) and is placed on the upper surface of the main body {1}, and this leg part {6} extends downward from the coupling (5). This prevents the coupling {5} from touching the table etc. when the container (2) is placed on the table etc. (7) is attached to the upper part of the rotating shaft (4), and has a 10.0
A stirring body made of synthetic resin that rotates at a high speed of about 00 rpm to 20.00 rpm, and a disk-shaped member (8) that is parallel to and close to the inner bottom surface of the container (2), and this disk-shaped member {8}
It consists of a substantially conical display body {9} that integrally protrudes upward from the center of rotation. The display body {9}
is when a predetermined amount of ingredients such as fresh cream, milk, egg yolks, sugar, etc. in container (2) is foamed for 6 to 7 minutes (volume increase of 1.6 to 20 times the initial volume). , the upper surface is formed at a height that is covered by approximately the center of the cone-shaped material.

Next, the operation will be explained. Container (2) on top of main body {1}
) and connect the coupling (5) at the bottom of the rotating shaft (4) to the coupling at the top of the output shaft of the motor. container(
2) Fill the container with ingredients such as fresh cream, milk, egg yolks, sugar, etc. up to the top of the indicator {9} and drive the electric motor to rotate the stirrer (7) at a high speed of about 10.000 rpm to 20.000 rpm. Then, the disc-shaped member (8) of the stirring body (7)
) rotation causes convection of the material, and air is continuously supplied to the material through the passage indicated by the arrow in FIG. 2(a) to foam the material.

At the beginning of operation, the viscosity of the material is low, so that the material is blown away by the rotational force of the disc-shaped member (8), leaving the display body (9) exposed, as shown in FIG. 2(A).

As foaming progresses, the viscosity of the material increases, and as shown in FIG. I begin to As the foaming further progresses, the viscosity of the material increases, and the convection of the material due to the rotational force of the disc-shaped member (8) decreases significantly.
As shown in FIG. 2(C), the upper surface of the material is shaped like a dome, and the upper end of the display body (9), which is the center of rotation of the disk-shaped member (8), is covered by the center portion of the material. This time is called “
6 to 7 minutes, the material is 1.6 times the initial volume.
This is considered to be an ice cream batter that is 2.0 times foamed. In this state, since the material is being stirred by the disc-shaped member (8), the undulation of the material is small, and since the material covers the indicator (8), the centrifugal force of the indicator (8) is absorbed by the material. There is no pulsation of the material and there is no pulsation of the material, so the display body (8) is smoothly covered with the material when the material is foamed to the "6 to 7 minute whipping" state. You can check it at a glance. In addition, the inner diameter of the container (2) is 107 m, and the height of the container (2) is 90 m.
w*, outer diameter of the disc-shaped member (8) 33vm, disc-shaped member (
8) has a thickness of 3 m, a height from the inner bottom of the container (2) to the top of the display (9) of 37 www, and a rotation speed of the agitator (7) of 12.
．． When we conducted an experiment at 000 rpm, we were able to create ice cream batter in about 3 minutes, although there were some differences depending on the type of fresh cream. According to this experimental device, when the material is foamed for 6 to 7 minutes, the stirring power is significantly reduced, and even if the stirrer (7) is rotated too much, further foaming can be prevented. There is no problem with the bubbles breaking down.
Furthermore, it is conceivable to attach an attachment consisting of a container (2), a stirrer (7), etc. to the body dedicated to the juicer or the body (1") dedicated to the juice mixer, but depending on the model, attachments such as the container (2), stirring body (7), etc. may be attached to the upper end of the output shaft of the electric motor. Since the height of the attached coupling is different, it cannot be used as is.

Therefore, as shown in Fig. 3, a skirt (10) that matches the height of the coupling is screwed (12) to a boss (1l) that hangs down from the bottom of the container (2).
) according to the model, the container (2) and the bearing (
3) The rotating shaft (4) and stirring body (7) can be used for multiple models. (g) Effects of the invention According to the cooking device according to claim 1 of the present invention,
Since the material is stirred by the rotation of the disc-shaped member, the undulation of the material is small. Therefore, when the material is foamed to the desired foaming state, the material smoothly covers the center of rotation of the disc-shaped member, making it easy to see at a glance that the material has covered the center of rotation of the disc-shaped member. You can check it with Therefore, the foaming state of the material can be easily determined without stopping the operation. According to the cooking device according to claim 2 of the present invention,
Since the material is stirred by the rotation of the disk-shaped member, there is little waviness in the material, and the display body is formed at a height that will cover the material when it is foamed to the desired foaming state, so the material will not be undulating as desired. In the foaming state, the centrifugal force of the display body is not applied to the material, and the material does not pulsate. Therefore, when the material is foamed to the desired foaming state, the material smoothly covers the upper end of the display, making it possible to easily check at a glance that the material has been covered without stopping operation, and clearly showing the foaming state of the material. It also has the effect of being easily distinguishable. According to the cooking method described in claim 3 of the present invention, since the material is stirred by the rotation of the disc-shaped member, the undulation of the material is small, and when the material is foamed to the desired foamed state, Since the upper end of the display is covered with the material, it is displayed that the material has foamed to the desired foaming state, so in this state, the centrifugal force of the display is not applied to the material, and there is no pulsation of the material. Therefore, since the undulation and pulsation of the material are small, when the material is foamed to the desired foaming state, the material smoothly covers the upper end of the display, making it easy to confirm at a glance that the material has been covered, without stopping operation. This has the effect of making it possible to clearly and easily determine the whipped state of the material.

[Brief explanation of the drawing]

The drawings all show embodiments of the present invention; FIG. 1 is a partially cutaway side view, FIGS. This is a partially cutaway side view of the device attached to the main body. (2) Container, (7) Stirring body, material, (9)
...Display body. (8)...disk-shaped part

Claims (3)

[Claims] (1) A container containing a material, and an agitator having a disc-shaped member that rotates within the container by a drive mechanism substantially parallel to the inner bottom surface of the container, and the circumferential speed of the agitator is controlled until a predetermined amount of the material is produced. A cooking device characterized in that the speed is selected such that the center of rotation of the disc-shaped member is covered with the material when the foam is foamed to a desired state. (2) A container containing a material, a disc-shaped member rotated by a drive mechanism within the container, and a display body protruding upward coaxially with the center of rotation of the disc-shaped member, and the display A cooking device characterized in that the body is formed at a height such that the body is covered with the material when a predetermined amount of the material is foamed to a desired foaming state. (3) A predetermined amount of material is put into a container having a disc-shaped member and an indicator protruding upward coaxially with the center of rotation of the disc-shaped member, and the material is stirred and foamed by the disc-shaped member. . A cooking method in which when the material is foamed to a desired foamed state, the upper end of the display body is covered with the material to indicate that the material has been foamed to a desired foamed state.