JPH0534622Y2 - - Google Patents

Description

[Detailed explanation of the invention] (a) Industrial application field This invention is suitable for whipping single ingredients such as egg whites or fresh cream, and whipping ice cream batter from ingredients such as fresh cream, milk, egg yolks, sugar, etc. ,
This invention relates to a cooking device that performs multiple types of cooking such as stirring dressings.

(B) Prior Art Conventionally, a cooking device is known from Japanese Patent Publication No. 33065/1983, which whips a single ingredient such as egg white or fresh cream by rotating a stirrer having a disc.

If you want to make a cake by whipping egg whites, add 120% egg whites.
% ~ 160% overrun (2.2 times the initial volume ~
It is said that the best way to whisk is to achieve a volume increase of 2.6 times, but in order to achieve this optimal state, a large stirring force is required, so the disk must be formed with a large diameter.

In addition, when stirring edible oil, vinegar, seasonings, etc. to make dressings, it is difficult to mix the ingredients, so a large stirring force is required, and the disk has approximately the same diameter as when whipping egg whites. Or it must be formed with a larger diameter.

On the other hand, when whipping ingredients such as fresh cream, milk, egg yolks, sugar, etc. to produce ice cream batter, the ingredients are overrun by 60% to 100% (volume increase of 1.6 to 2.0 times the initial volume). It is said that whisking is best. The material of this disc is 60% ~
In order to prevent foaming from occurring beyond 100% overrun, the stirring force must be small, that is, the outer diameter of the disk must be made small.

Therefore, if the disc is formed to have a diameter suitable for whipping egg whites, there is a problem that when whipping ice cream dough, the stirring force is too large, resulting in too much foaming, making it unusable as ice cream dough.

In addition, if the disk is formed to have a diameter suitable for whipping ice cream batter, when whipping egg whites, there will be insufficient foaming, making it impossible to make a good cake. When this was done, there was a problem of insufficient mixing of the materials.

(c) Problems that the invention aims to solve This invention was created in view of the above problems, and it uses a single stirrer to handle multiple types of cooking, such as whipping egg whites, whipping ice cream batter, and stirring dressing. The purpose of the present invention is to provide a cooking device that can be used satisfactorily.

(d) Means to solve the problem In order to achieve the above purpose, the disc of the stirring body has the following features:
An auxiliary disk having an outer diameter larger than the outer diameter of the disk is detachably attached.

(E) Effect Since the composition is as described above, fresh cream, milk,
When whipping ingredients such as egg yolks and sugar to create ice cream batter, when stirring with a relatively small stirring force, the stirring body with the auxiliary disk removed is rotated, and the stirring force of the disk is used to stir the ingredients. Stir.

Also, whisking egg whites, stirring dressing, etc.
When stirring with a relatively large stirring force, a stirring body having an auxiliary disk mounted on a disk is rotated, and stirring is performed using the large stirring force of the auxiliary disk.

(F) Embodiment An embodiment of the present invention will be described below in detail based on FIGS. 1 and 2.

1 is a synthetic resin base with a built-in electric motor 2;
is a rotating shaft protruding upward from approximately the center of the mounting portion 1a on one side of the base 1, the protruding portion of which is covered with synthetic resin, and is rotationally driven by the electric motor 2.

Reference numeral 4 denotes a glass container that is removably placed on the mounting portion 1a of the base 1. The bottom surface is opened at approximately the center, and a synthetic resin cylinder 5 is attached to the edge of the opening. The rotary shaft 3 is configured to protrude into the container 4 via a shaft 5 .

Reference numeral 6 denotes a lid for opening and closing the top opening of the container 3, and is made of transparent synthetic resin. A liquid reservoir 7 for storing edible oil, etc. is formed on the upper surface of the lid 6, and the bottom surface of the liquid reservoir 7 is inclined toward one side, and the edible liquid in the liquid reservoir 7 is formed at the bottom of the liquid reservoir 7. A drip hole 8 for dripping oil or the like into the container 4 is provided.

Reference numeral 9 denotes a stirring body made of synthetic resin that is detachably attached to the rotating shaft 3 in the container 4, and has a disc 10 that is approximately parallel to and close to the bottom surface of the container 4. This disk 1
0 is 60% to 100% of the specified amount of ingredients such as fresh cream, milk, egg yolk, sugar, etc. placed in container 4.
The outer diameter is such that bubbles do not form much over an overrun (volume increase of 1.6 to 2.0 times the initial volume). Further, on the side surface of the agitating body 9, there is provided a protrusion at a height that is covered by the material when the predetermined amount of the material is foamed to an overrun of 60% to 100%.
1 is formed.

Reference numeral 12 denotes a ring-shaped auxiliary disk made of synthetic resin that is removably attached by fitting the inner circumferential surface to the outer circumferential surface of the disk 10, and the outer circumferential surface of the disk 10 and the auxiliary disk 12
The inner circumferential surface is formed to be inclined so that the diameter gradually increases as it goes downward, and when the auxiliary disk 12 is attached to the disk 10, the auxiliary disk 12 is prevented from falling downward, and the auxiliary disk is An appropriate number of engaging pawls 13 are formed on the inner periphery of the lower surface of the plate 12 to engage with the outer periphery of the lower surface of the disk 10 to prevent the auxiliary disk 12 from floating upward. In addition, the auxiliary disk 12 cannot whip a predetermined amount of egg white placed in the container 4 beyond an overrun of 120% to 160% (volume increase of 2.2 to 2.6 times the initial volume). When a predetermined amount of egg white is foamed to an overrun of 120% to 160%, the boundary between the disc 10 and the auxiliary disc 12 is covered.

Next, the operation will be explained. Placement part 1 of base 1
A container 4 is placed on top a, and a stirring body 9 with an auxiliary disk 12 attached to the rotating shaft 3 inside the container 4 is attached. Put a predetermined amount of egg white into the container 4, close the top opening of the container 4 with the lid 6, drive the electric motor 2, and stir the stirring body 9.
Rotate. When the stirring body 9 rotates, the auxiliary disk 1
The egg white is blown to the outer periphery by the rotational force of 2, and the egg white is blown to the outer periphery of the container 4.
Air is continuously mixed in through convection along the sides to create foam.

At the beginning of operation, the volume of egg white is small and its viscosity is low, so it is blown away by the rotational force of the auxiliary disk 12, and the boundary between the disk 10 and the auxiliary disk 12 is exposed.

As whipping progresses, the volume of the egg white increases and its viscosity increases, suppressing the convection of the albumen due to the rotational force of the auxiliary disk 12, and the boundary between the disk 10 and the auxiliary disk 12 is covered with the egg white. . This state can be confirmed through the lid 6. This is the so-called 120% to 160% overrun state, which is considered to be the optimal state for cakes in which the egg whites are foamed to 2.2 to 2.6 times the initial volume.

When stirring the dressing, the stirring body 9 equipped with the auxiliary disk 12 is attached to the rotating shaft 3 in the same way as for whipping the egg whites described above, and vinegar, salt,
Add seasonings such as pepper and rotate the stirrer 9. Then, edible oil is put into the liquid reservoir 7 of the lid 6, and the edible oil is dripped into the container 4 little by little from the dripping hole 8, and mixed with the material in the container 4. Edible oil is difficult to mix with vinegar and the like, but since the stirring power is improved by the auxiliary disk 12, they mix well.

Next, the operation of generating ice cream dough will be explained. Lift the auxiliary disk 12 upwards and engage the engaging claw 13.
Disengage the lower surface of the disc 10 and push the auxiliary disc 12 upwards to remove it. The stirring body 9 from which the auxiliary disk 12 has been removed is attached to the rotating shaft 3, and a predetermined amount of ingredients such as fresh cream, milk, egg yolk, sugar, etc. are put into the container 4, and the stirring body 9 is rotated. The rotation of the disc 10 of the agitator 9 causes convection of the material, and air is continuously supplied into the material to perform foaming.

Since the viscosity of the material is low at the beginning of operation, the material is blown off by the rotational force of the disc 10 and convected along the side surface of the container 4. At this time, the protrusion 11 is exposed (see FIG. 2A).

As the whisking progresses, the volume of the material increases, the viscosity increases, and the convection of the material due to the rotational force of the disc 10 decreases, causing the protrusions 1 of the stirring body 9 to
1 is covered by the material. This is the so-called 60%~
At 100% overrun the material has an initial volume of
This is the optimal state for ice cream dough, which is 1.6 to 2.0 times foamy.

When storing, when the auxiliary disk 12 is pushed in from above the disk 10, the engaging claws 13 of the auxiliary disk 12 overcome the slope of the side surface of the disk 10 and engage with the lower surface of the disk 10. This stirring body 9 can be stored and stored in the container 4 in the same manner as in the case of whipping egg whites described above, and the loss of the auxiliary disc 12 can be prevented.

Further, it is desirable to form the auxiliary disk 12 in a different color from the disk 10 so that it is possible to more clearly confirm that the egg white has foamed to an overrun of 120% to 160%.

The engagement structure between the auxiliary disk 12 and the disk 10 is the fourth one.
As shown in the figure, a recess into which the disc 10 fits is formed on the lower surface of the auxiliary disc 12, and the disc 10 is fitted into this recess.
It is also possible to form an engaging claw 14 that penetrates through the hole 0 and engages with the lower surface of the disk to detachably fix the disk 10 and the auxiliary disk 12, or other structures may be used. .

(g) Effects of the invention As described above, according to the invention, multiple types of stirring cooking can be suitably performed by attaching and detaching the auxiliary disk, and during storage, the auxiliary disk is attached to the disk and the container is stored. Since it can be stored inside the bag, it has the advantage of being able to prevent loss.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of the main part of one embodiment of the present invention, Fig. 2 is a sectional view of the main part with the auxiliary disk removed from the stirring body, Fig. 3 is a sectional view of the stirring body, and Fig. 4 is another embodiment. FIG. 3 is a cross-sectional view of an example stirring body. 1... Base, 2... Motor, 4... Container, 9...
... Stirring body, 10... Disk, 12... Auxiliary disk.

Claims (1)

[Scope of utility model registration request] A base having a built-in motor, a container placed on the base, and an agitator having a disc housed in the container, rotated by the motor, and rotating close to the bottom of the container. , the disc of the stirring body has:
A cooking appliance that is equipped with an auxiliary disk that has an outer diameter larger than the outer diameter of the disk and is detachably attached thereto.