JPH0532030Y2 - - Google Patents

Description

[Detailed explanation of the invention] (a) Industrial application field This invention is a cooking device for whipping materials to be foamed;
In particular, the present invention relates to a cooking device suitable for producing ice cream dough by whipping materials to be whipped, such as fresh cream, milk, egg yolks, and sugar.

(b) Prior Art Conventionally, as a cooking device of this type, one is known from Japanese Patent Publication No. 60-33065 that whips a material to be foamed, such as egg white, by rotating a stirrer having a disc. . With this cooker, there is no mark to check the whipping state of the foamed materials, and since the foamed materials circulate during operation, it is difficult to check the foaming state of the foamed materials, and the user has to rely on intuition. The operation was stopped and the whipping condition was checked, and if the whisking was insufficient, the operation was restarted to whisk the ingredients.

In particular, when whipping ingredients such as fresh cream, milk, egg yolks, and sugar to produce ice cream batter, unlike when whipping single ingredients such as egg whites, it is difficult to whip them completely. Without,
It is optimal to whisk for 6 to 7 minutes (volume increase of 1.6 to 2.0 times the initial volume), but this optimal whipping state could not be easily confirmed.

Therefore, the present applicant rotates an agitator consisting of a disc that rotates close to the inner bottom of the container and an indicator rod that projects upward from the center of rotation of this disc,
The present invention has proposed a device in which when a predetermined amount of the foamed material is foamed and the display rod is covered with the foamed material, the desired foaming state is achieved.

However, if the diameter of the container is increased and the diameter of the disk is also increased accordingly, the stirring force of the disk will increase and the foamed material will also be blown outward. There may be cases where the indicator rod is not covered with the material to be foamed even though the desired foaming state has been achieved.

(c) Problems that the invention aims to solve This invention was created in view of the above problems.
To provide an easy-to-use cooker that can easily check the foaming state even in a large-diameter container without stopping operation.

(d) Means for Solving the Problems In order to solve the above problems, the present invention forms an indicator on the inner surface of the container to confirm the foaming state of the material to be foamed.

(E) Effect Since the structure is as described above, when a predetermined amount of material is put into the container and the agitator is rotated, foaming proceeds while air is mixed in, increasing the volume and increasing the viscosity. When the rising of the foaming material to the inner surface of the container decreases due to the increase in the viscosity of the foaming material, the display section that was hidden by the foaming material is exposed, and the desired foaming state is achieved. Notify the user.

(f) Example An example of the present invention will be described in detail below based on FIG. 1.

Reference numeral 1 designates a base made of synthetic resin, which is formed into a substantially L-shape having a bulging storage portion 1a on one side and a placement portion 1b on which a container 9, which will be described later, is removably placed on the other side. has been done. Reference numeral 2 denotes a motor formed in the storage section 1a of the base 1, which is screwed to a metal fixing plate 3 attached to the base 1, and a cooling fan 4 and a small pulley 5 are attached to its output shaft 2a. It is being
Reference numeral 6 denotes a rotating shaft rotatably supported by the fixed plate 3, the upper part of which projects upward from the mounting portion 1b;
A large pulley 7 is installed at the bottom. Reference numeral 8 denotes a belt placed around the small pulley 5 and the large pulley 7, which transmits the drive of the motor 2 to the rotating shaft 6.

Reference numeral 9 denotes a transparent synthetic resin container that is placed on the mounting portion 1b of the base 1 and fixed by bayonet engagement, and is connected to the rotating shaft 6 through a sleeve 10 provided approximately at the center. is extended inside the container 9. 1
Reference numeral 1 denotes a lid made of transparent synthetic resin that can be opened and closed by bayonet engagement to open and close the upper opening of the container 9, and has an integrally formed charging tube 12 for introducing the material into the container 9.

Reference numeral 13 denotes a stirring body made of synthetic resin that is detachably attached to the upper part of the rotating shaft 6 in the container 9, and a disk 14 is formed in the lower part of the stirrer 13 in close proximity to the inner bottom surface of the container 9.
The rotating shaft 6 is configured such that the stirring body 13 can be removed and other attachments (not shown) can be selectively attached thereto.

Reference numeral 15 indicates an appropriate number of protrusions formed on the inner surface of the container 9 to serve as an indicator, which have a substantially triangular cross section, and indicate a predetermined amount of fresh cream, milk, egg yolk, sugar, etc. placed in the container 9. The material to be foamed is foamed for 6 to 7 minutes (a volume increase of 1.6 to 2.0 times the initial volume), and the material to be foamed rises on the inner side of the container 9 due to the rotational force of the disc 14. It is formed upward from the bottom surface so that the upper end is exposed from the material to be foamed when it is lowered.

Next, the operation will be explained. Container 9 on base 1
is fixed, and the stirring body 13 is attached to the upper part of the rotating shaft 6 that protrudes into the container 9 through the sleeve 10. A predetermined amount of materials to be foamed, such as fresh cream, milk, egg yolk, sugar, etc., is put into a container 9, and the motor 2 is driven to rotate the agitator 13. Then, the stirring body 13
The rotation of the disc 14 causes convection of the material to be foamed, and air is continuously mixed into the material to be foamed.

At the beginning of operation, the viscosity of the material to be foamed is low, so the material to be foamed is blown away by the rotational force of the disk 14 and convected along the inner surface of the container 9, and the protrusions 15 on the inner surface of the container 9 It is covered by the material to be foamed that rises on the inside surface of the container 9 (see FIG. 1A).

As the foaming progresses, the viscosity of the foamed material increases, the convection of the foamed material due to the rotational force of the disk 14 is suppressed, and the rise of the foamed material on the inner side of the container 9 gradually decreases. .

As the foaming further progresses, the viscosity of the material to be foamed increases, the convection of the material to be foamed due to the rotational force of the disk 14 is significantly reduced, and the rise of the material to be foamed on the inner side of the container 9 becomes lower. , protrusions 15 on the inner surface of the container 9
is exposed (see Figure 1B). This state can be confirmed from above through the lid 11 or from outside through the container 9. This is the so-called "6 to 7 minute standing" state, which is considered to be the optimal state for ice cream dough in which the foamed material is foamed to 1.6 to 2.0 times its initial volume.

Incidentally, it is desirable that the protrusions 15 be formed at a plurality of heights depending on the amount of the material to be foamed. Further, since the quality of the cream varies depending on the type of fresh cream, the protrusions 15 may have a plurality of different heights depending on the type of fresh cream.

Furthermore, in the above embodiment, the protrusion 15 was formed as an indicator for confirming the foaming state of the material to be foamed, but as shown in FIG.
6 may be provided, or other configurations such as a scale may be used.

(g) Effects of the invention According to the invention, the foaming state of the material to be foamed can be easily and reliably determined even in large-diameter containers without stopping operation, resulting in extremely good handling. We can provide cooking utensils.

[Brief explanation of the drawing]

The drawings all show an embodiment of the present invention, with FIG. 1 being a sectional view and FIG. 2 being a sectional view of a main part showing another embodiment. 9... Container, 13... Stirring body, 14... Disc,
15, 16...display section.

Claims (1)

[Scope of utility model registration request] comprising a container containing a material to be foamed, and an agitator having a disc that rotates close to the inner bottom surface of the container,
The cooking device includes a display section on the inner surface of the container for checking the whipping state of the material to be foamed.