JPH0323821A - Cooking container - Google Patents

Abstract

PURPOSE:To forth a highly viscous material of the albumen, etc., by stirring the material at a high speed by providing an auxiliary stirring body which is rotated by means of a driving means other than the driving mechanism of a main stirring body and stirs the material near the inside wall of tie title container to the cap body of the container in a rotatable state. CONSTITUTION:A motor 14 which is a driving means mounted on a housing chamber 14a on the upper surface of the cap body 11 of this cooking container rotates an auxiliary stirring body 15 in the same direction as that of a main stirring body 10. The stirring body 15 made of a synthetic resin is constituted of a shaft section 15a engaged with the motor 14 in a removable state, horizontal piece 15b formed in almost horizontal direction from the shaft section in a bent state, and cylindrical outer blades 15c extended downward from the outer peripheral edge of the horizontal piece 15b at a little interval from the inside wall of the container 5. After a mixed material of prescribed quantities of albumen, sugar, etc., is put in the container 5, the stirring bodies 10 and 15 are rotated. As the mixed material froths, the stirring force of a disk 10a hardly reaches the vicinity of the inside wall of the container 5 due to an increase in viscosity of the material and the stirred flow of the material becomes slower near the inside wall. However, the outer blades 15c of the auxiliary stirring body 15 stir the material near the inside wall so as to facilitate the frothing of the material.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a cooking device for whipping ingredients, particularly for whipping ingredients consisting of egg whites and sugar to produce meringue dough and confectionery dough using meringue dough. The present 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.
Publication No. 0-3 3 0 6 5 (A47J43/Ol{
)It has been known. The stirring body of this cooker is shaped like a disk, so the power to stir the ingredients is weak, and therefore,
Even when rotated at high speed, there is no scattering of the material, there is little destruction of the foam, and only high-quality foam can be produced.

However, the agitating body is suitable for whipping fresh cream with a low viscosity, but is not suitable for whipping a high viscosity egg white or the like.

That is, the agitation body is formed into a disk shape and has a weak stirring force, so when stirring a highly viscous material such as eggs, the material quickly reaches the maximum viscosity that can be stirred by the agitation body, resulting in a ratio of 4:4.
The drawback is that the stirrer spins idly even though the mixture is not very foamy.

(c) Problems to be Solved by the Invention An object of the present invention is to provide a cooking device that can whip highly viscous materials such as egg whites into a high-quality whipped state at high speed.

(2) Means for Solving the Problems An auxiliary stirrer is rotatably mounted on the lid, which rotates by a drive means other than the drive mechanism of the stirrer to stir the material near the inner wall of the container.

(E) Effect When a predetermined amount of abrasive material is placed in the container and the stirring body is rotated concavely, the material convects due to the stirring force of the stirring body, and a stirring flow is generated which rotates due to the rotation direction of the stirring body, and air is Mix and gradually foam. On the other hand, the auxiliary stirring body also rotates.

As mffl of the material progresses, the viscosity of the material increases,
The stirring flow of the material becomes smaller. In particular, the stirring force of the stirrer becomes difficult to reach near the inner wall of the container, and the stirring flow of the 4=4 material near the inner wall of the container becomes smaller, but the auxiliary stirrer or the material near the inner wall of the container is stirred. Therefore, the foaming of the material is promoted by the sleeve aid agitator.

As the foaming progresses further, the viscosity of the abrasive material further increases, and the stirring force of the agitator becomes unable to stir the material, causing the agitator to idle. This state is the state where whipping is completed and the meringue dough is finished.

(F) Embodiments Examples of the invention are shown in FIGS. 1 to 4 and will be described in detail below.

(1) is a water body made of plastic containing an electric motor (2), and the output shaft (3) of the electric motor (2) passes through an opening (1a) in the approximate center of the upper surface of the main body (1). ) is extended and recessed by 70,000 mm, and there is a camouflage link (4
) is provided.

(5) is a container made of synthetic resin that is placed on the main body (1) in a removable manner 1, and a cylindrical part (5a) is integrally provided in the substantially central part of the bottom surface downwardly. . (6) is the cylindrical portion (5
a) is a rotary shaft rotatably and watertightly supported via a bearing (7) and an oil seal (8), and a camp printer (IB2) that freely engages with the cup link (4) at its lower part;
9).

(10) is a stirring body made of synthetic open fat attached to the rotating shaft (6N two parts) in the container (5), and a disk (10a) that rotates close to the inner bottom surface of the container (5); It is controlled by an indicator rod (job) protruding upward from the center of rotation of the disk, and the J indicator rod (IOb) is used to display a predetermined amount of egg whites and sugar placed in the container (5). When adding a predetermined amount of additional abrasive ingredients consisting of flavoring materials such as yogurt l-, fruit paste I, etc. and solid materials such as gelatin to the meringue dough produced by whisking +A ingredients for 3 times, and stirring the meringue dough, 5 meringue When the dough and additional ingredients are almost completely mixed, the mixture is formed to a height that covers the top of the display rod (10b).Depending on the additional ingredients, the bubbles in the meringue dough may disappear. In some cases, even if the mixture is almost completely mixed, the upper end of the display rod (]Ob) may not be covered.

(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 become gradually deeper toward the outer periphery of the lid (11), and at its deepest part there is an inlet (13) for pouring the additional detergent in the storage part (12) into the vicinity of the inner wall of the container (5). ) is formed.

(14) is a storage chamber (
6 4 (15) is a motor serving as a driving means attached to the shaft portion (l4a) that rotates an auxiliary stirring body (15), which will be described later, in the same direction as the stirring body (10). It is an auxiliary agitator made of a resin that is removably attached to the motor (14), and has a shaft (15a) that removably engages with the motor (14), and a shaft (15a) extending from the shaft in a substantially horizontal direction and from the outer peripheral side to the center. A horizontal piece (15b) that is curved and integrally formed so as to lag behind the side in the rotational direction, and a small distance from the inner wall of the container (5) downward from the outer peripheral edge of the horizontal piece. It is composed of cylindrical outer blades ('15c) that are vertically installed on the body.

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 equipped with the auxiliary stirrer (15).
1) Close the opening on one side of the container (5).

Then, a switch (not shown) provided on the main body (1) is operated to drive the electric motor (2), and the stirring body (10) is
2. While rotating at a high speed of about 00 rpm to 17.00 rpm, the motor (14) is driven by operating a switch (not shown) on the motor (2), and the auxiliary agitator (15) is rotated at a speed of 20 rpm to 17.00 rpm. 3 Q0
Rotate in the same direction as the stirrer (10) at a low speed of about 1-pm. The material is blown away by the stirring force of the disk (10a) of the stirrer (10) in the direction of the outer circumference, and due to convection, the material is blown away by the disk (10a).
A stirring flow rotating in the direction of rotation Jj of 10a) is generated, air is introduced, and bubbles are gradually formed (see A in Figure 1).

In the second state, the rotation of the outer blade (15c) of the sleeve support stirring body (15) is slower than the stirring flow of the shrine f1, and the rotation of the outer blade (15c) of the
The drawback is that it interferes with the smooth stirring of the 4-size foam and takes a long time to whisk. Therefore, in the initial stage of operation, it is preferable that the material does not come into contact with the outer blade (15c), as shown in A in FIG.

As whipping progresses, the viscosity of the material increases, so the stirring flow slows down. In particular, as the viscosity of the material increases, it becomes difficult for the stirring force of the disc (]Oa) 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) slows down. However, in the second condition, the material
The amount of abrasive material has increased and reached the lower end of the outer blade fl5c of the auxiliary agitator (l5), so
The outer blade (15c) of 5) is inside the container (5)! Stir the material near the 1lI wall to promote agitation of the material and promote foaming.

Furthermore, as the whisking continues, the viscosity of the abrasive material increases further,
The barbs cannot follow the rotational force of the stirring body (10), in other words, the stirring force of the stirring body (10) is no longer able to stir the monthly charge, and the stirring body (10) idles. This state is the completed state of the meringue dough, and this state can be easily confirmed by a change in the rotation sound (see V? in FIG. 1).

When producing a confectionery dough such as a mousse using the meringue dough produced as described in 1.2 above, for example, flavoring materials such as yoke 1~, fruit paste 1, etc. and solid ingredients such as seratin are mixed together. Please make sure! 3. Put the additional material into the container (12) of the lid (11), and pour it into the container (5) from the inlet (13) while driving the shim (2) and motor (14). Since this additional material is heavier than the meringue dough, it breaks the meringue dough and accumulates below the meringue dough. Then, the additional abrasive material begins to generate a stirring flow that rotates while convecting due to the rotation of the agitator (10), and the meringue dough floating on the additional abrasive material -lx also rotates with the rotation of the additional material. The meren dough is torn by the additional ingredients poured from the inlet (13). In addition, the outer blades (15c) of the sleeve support stirring body (15) stir the meringue dough, and the meringue dough and the additional material are mixed efficiently due to the synergistic effect with the stirring flow of the additional material.

At the time of 2, since the inlet (13) is formed near the inner wall of the container (5), the additional charge poured from the inlet (13) is on the rotation trajectory of the outer blade (15c). Alternatively, tear the 5 meringue dough near the rotation locus and tear the outer blade (15c).
) will rotate more easily, allowing you to mix the meringue batter and additional ingredients in a short time.

It depends on the additional ingredients, but the meringue dough and additional ingredients are mixed together and the saw dough is mixed with the display rod of the agitator (10) + 10b)
When covered, the meringue batter and additional ingredients are almost completely mixed (see 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 must be stirred briefly at the end to remove any bubbles in the batter.

In addition, when whipping a material with relatively low viscosity, 8 For example, when whipping a material consisting of fresh cream, milk, egg yolk, sugar, etc. to produce ice cream dough, the lid with the auxiliary stirring body (15) removed body (11) to container (5)
Attach it to the machine and lather. When producing this ice cream dough, the ice cream dough is completed when a predetermined amount of the above ingredients placed in the container (5) covers the upper end of the indicator rod (10b) of the agitator (10).

In this embodiment, since the motor (14) is used as the driving means, the auxiliary agitator (15) can be kept at a constant optimum speed, and can be finished in a good condition.

Incidentally, a spring may be used as the driving means, and in the second case, the auxiliary stirrer (15
) can be adjusted so that it stops, allowing you to judge the finished product more reliably. Of course, a motor (14) is used as a driving means.
, you may use something other than a mainspring.

Furthermore, it is conceivable that the attachment consisting of the container (5), stirring body (10), etc. can be attached to the main body for the juicer, the main body for the Zinosa mixer, or the main body for the mixer (1゛), but depending on the model, the electric motor ( 2) output shaft (
3) Because the height of the upper end coupling (4) etc. is different,
Therefore, as shown in Fig. 3, the height of the cutoff ring (4) and the ICE of the main body (1°) are attached to the boss (16) formed hanging down from the bottom of the container (5).
An accessory part (18) that matches the diameter of the joining part (17) is secured with a screw (19), so that the accessory can be used for other models.

If 5 is to be used for another model, the accessory part (18) is turned upside down and screwed (19) onto the boss (16) of the container (5) as shown in FIG. FIG. 2 shows a case in which the metal part (18) is not required.9 (g) Effects of the invention As described above, according to the present invention, highly viscous materials such as egg white can be processed at high speed rotation using conventional methods. It has effects such as being able to whip the foam to a better foaming state than the device.

[Brief explanation of drawings]

The drawings all show one embodiment of the present invention, and FIG. 1 is a cross-sectional view, FIG. 2 is a cross-sectional view when no accessory parts are required, FIG. The figure also shows a cross-sectional view of the saw attached to the main body.

Claims (1)

[Claims] (1) A container that stores a material, a stirrer that is driven by a drive mechanism and rotates within the container, a lid that covers the top opening of the container, and a stirrer that is rotated by a drive means other than the drive mechanism. and an auxiliary stirring body for stirring the material near the inner wall of the container.