JPH062629Y2 - Cooking device - Google Patents

Description

[Detailed Description of the Invention] (b) Industrial field of application The present invention is suitable for producing an ice cream dough by frothing ingredients, particularly ingredients such as fresh cream, milk, egg yolk and sugar. About the simple cooker.

(B) Conventional technology Conventionally, as this type of cooking device, a device for whipping a material such as egg white by rotating an agitating body for whipping is disclosed in JP-B-60-33.
It is known from Japanese Patent No. 065. This cooker does not have a mark to check the foaming state of the material, and it is difficult to check the foaming state of the material because the material convects during operation, and the user stops the operation by intuition and confirms the foaming state. If the amount of foaming was insufficient, the product was restarted to foam the material.

In particular, when foaming materials such as fresh cream, milk, egg yolk, and sugar to produce an ice cream dough, unlike the case of foaming a single material such as egg white, it does not completely foam, but “6 to 7”. "Separation" (1.6 times the initial volume ~ 2.0
Although it is optimal to foam with a double volume increase, this optimal foaming state could not be easily confirmed.

(C) Problems to be Solved by the Invention The present invention has been made in view of the above problems, and an object thereof is to provide a cooker capable of easily confirming the foaming state of materials without stopping operation.

(D) Means for Solving the Problems In order to solve the above-mentioned object, the present invention provides a main body containing an electric motor, a container mounted on the main body, and a container disposed near the bottom of the container. And a frothing stirring body that is driven to rotate by the electric motor, and a lid body that covers the upper opening of the container. The lid body faces the inside of the container on the rotation center line of the stirring body. It is characterized in that a contact portion for detecting that the material is in a desired foaming state is formed by contacting the material that is vertically suspended and foamed by the agitator and expanded in volume.

(E) Operation Since the above configuration is adopted, when a predetermined amount of material is put in the container and the stirring body is rotated, bubbling progresses while air is mixed, and the volume increases. Then, when the material comes into contact with the lower part of the contact portion, it means that the desired foaming state is achieved,
It can be easily confirmed by the user.

(F) Embodiment An embodiment of the present invention will be described with reference to FIG. 1. (1) is a synthetic resin main body containing an electric motor (2), and (3) is the main body.
(1) A container made of synthetic resin that is removably placed on a rotary shaft (5) rotatably supported by a bearing (4) provided at the center of the bottom surface. A coupling (7) that is detachably engaged with a coupling (6) above the output shaft (2a) of the electric motor (2) is fixed to the lower portion of the rotary shaft (5). (8) is a stirrer for whipping made of synthetic resin mounted on the upper part of the rotating shaft (5), having a disc (9) that rotates in close proximity to the inner bottom surface of the container (3). There is.

(10) is a transparent synthetic resin lid that covers the upper opening of the container (3), a hollow boss (11) on the center line of rotation of the stirring body (8) the container (3) It hangs down inward. A contact portion is attached to the boss (11), and the contact portion is a pivot shaft (12) rotatably supported by the boss (11).
And is housed in the recess (13) of the lid (10), and the pivot shaft (1
It comprises a display part (14) mounted on the upper part of (2) and a fan (15) fixed to the lower part of the pivot shaft (12). The fan (15) is a fresh cream, milk, egg yolk in the container (3),
It is attached at a position where the center of the material reaches when a predetermined amount of material such as sugar foams in a “6 to 7 minute stand” (volume increase of 1.6 to 2.0 times the initial volume).

Next, the operation will be described. The container (3) is placed on the main body (1), and the coupling (7) below the rotary shaft (5) is connected to the coupling (6) of the electric motor (2). Materials such as fresh cream, milk, egg yolk and sugar are put in the container (3), and the electric motor (2) is driven to rotate the stirring body (8). Then, the disk of the stirring body (8)
The rotation of (9) causes convection of the material, and air is continuously supplied to the material to foam.

Since the viscosity of the material is low at the beginning of operation, the material is blown off by the rotating force of the disc (9) as shown by A in FIG.
(3) Rotate while convection along the inner surface. At this time, the fan (15) at the contact portion is not in contact with the material.

As foaming progresses, the viscosity of the material increases, convection and rotation of the material due to the rotating force of the disc (9) are suppressed, and the volume of the material increases, so that the central part of the material gradually increases. To rise.

As the bubbling progresses further, the viscosity of the material increases and the disc
The convection of the material due to the rotational force of (9) is significantly reduced, and the central portion of the material comes into contact with the fan (15) at the contact portion, as shown by B in FIG. The rotation of the material with the rotation of the disc (9) also decreases due to the increase of the viscosity of the material, but the material in the upper part of the stirrer (8) keeps rotating and is therefore directly above the stirrer. fan
(15) rotates, and the display plate (14) at the upper end of the pivot shaft (12) rotates. This is the so-called "6 to 7 minutes standing" state, which is the most suitable state as an ice cream dough whose material is foamed 1.6 to 2.0 times the initial volume.

As a detector, as shown in FIG. 2, a detector rod (1) is provided on the rotation center line of the stirring body (8) from the lid body (10) into the container (3).
6) is laid vertically, and the material of the detection rod (16) is "standing for 6 to 7 minutes".
It may be formed to have such a length that the center portion of the material comes into contact with the lower end of the detection rod (16) when bubbling occurs. By doing so, the center of the material is detected through the transparent lid or transparent container.
It can be confirmed that it touches the lower end of (16). Further, a mark may be provided on the side surface of the detection rod (16) according to the amount of the material put in the container (3).

(G) Effect of the Invention According to the present invention, it is possible to provide a cooker that is extremely easy to handle, such as being able to easily determine the foaming state of the material without stopping the operation.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of the present invention, and FIG. 2 is a sectional view showing an essential part of another embodiment. (1) ... main body, (2) ... motor, (3) ... container, (8) ... stirring body,
(9) ... Disc, (10) ... Lid.

Claims (1)

[Scope of utility model registration request] 1. A main body containing an electric motor, a container placed on the main body, a whisk stirrer disposed in proximity to the inner bottom of the container and rotationally driven by the electric motor, and the container. And a lid body that covers the upper opening of the lid body, the lid body being hung vertically toward the inside of the container on the rotation center line of the stirring body, and the material that is foamed by the stirring body and expanded in volume. A cooker, characterized in that a contact portion is formed to detect that the material is brought into a desired frothed state by contact.