JPH0683699B2 - Cooking device - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cooker for whipping ingredients.

(B) Conventional technology Conventionally, as this type of cooker, one in which a stirring body having a disk rotating in proximity to the bottom surface of the container is provided in a container for containing ingredients is disclosed in Japanese Patent Laid-Open No. 174628/1988. A47J43 / 04).

In this cooker, a certain amount of material put in the container is blown to the outer circumference by the rotating force of the disk, and while stirring and convection, it mixes air and foams, but in the initial stage of operation, the material foams. Due to its low viscosity, the material does not come into contact with the upper surface of the disk and bubbles due to the rotational force of the lower and side surfaces of the disk. Then, as the foaming of the material progresses, the viscosity of the material increases, so that the scattering of the material to the outer periphery becomes small, the material covers the upper surface of the disk, the material covers the upper surface, the side surface of the disk,
Bubbles due to the rotating force on the bottom surface. .

However, since the disk is formed to have the same diameter from the upper surface to the lower surface, there is a drawback in that the stirring force on the lower surface of the disk and the lower part of the side surface is too strong, and foamed bubbles are broken.

Although it is conceivable that the disk is formed to have a small diameter, if the disk is formed to have a small diameter, the stirring force of the disk is reduced and the material cannot be foamed to a desired foaming state.

(C) Problems to be Solved by the Invention The present invention has been made in view of the above-described drawbacks, and reduces the amount of foamed bubbles that are broken back to liquid (hereinafter referred to as syneresis),
An object of the present invention is to provide a cooker capable of whipping into a desired whipping state in a short time.

(D) Means for Solving the Problems The present invention provides a main body containing an electric motor, a container placed on the main body for accommodating a foaming material such as fresh cream, and the electric motor in the container. And a stirring body having a disk driven to rotate, wherein a disk of the stirring body is formed to have a small diameter from the upper surface to the lower surface.

(E) Work When a predetermined amount of material is put in the container and the stirrer is rotated, the material is convected by the rotating force of the disk, and air is mixed into the material to create a bubble.

Since the viscosity of the material is low in the initial stage of operation, the material is scattered to the outer periphery by the rotational force of the lower surface and the side surface of the disk and does not cover the upper surface of the disk. Since the disk is formed so that the lower surface has a small diameter, the stirring force on the lower surface and the side surface of the disk is small, the material becomes a relatively gentle convection, and the amount of broken bubbles is reduced.

As the bubbling progresses, the viscosity of the material increases, the convection of the material due to the rotational force of the disk is suppressed, the material starts to cover the upper surface of the disk, and the convection occurs on the upper surface and the lower surface of the side surface of the disk. Since the stirring force on the lower and side surfaces of the disc is small, the material immediately foams to a viscosity that does not cause convection with the stirring force on the lower and side surfaces of the disk, but when the foaming progresses and the viscosity of the material increases, Since it stirs even on the upper surface of a large disc, it is possible to create a foam with a higher viscosity.

(F) Embodiment One embodiment of the present invention will be described in detail below with reference to FIG.

Reference numeral (1) is a main body having a built-in electric motor (2), a drive shaft (3) of the electric motor (2) is projected on the upper surface, and a coupling (4) is provided on the upper end of the drive shaft (3). (5) is a bottomed cylindrical container made of synthetic resin that is detachably mounted on the main body (1), and rotatably supports the rotating shaft (7) through a bearing (6) in the center of the bottom surface. ing. Reference numeral (8) is a coupling provided at the lower end of the rotating shaft (7), which is engaged with the coupling (4) in a disengageable manner by mounting the container (5) on the main body (1). .

(9) is a stirrer made of synthetic resin mounted on the upper end of the rotating shaft (7), and is a disk (10) that is close to the inner bottom surface of the container (5) substantially parallel to it, and projects upward from the center of rotation of the disk. It is composed of a conical display rod (11) provided. The disk (10)
Is formed such that the diameter gradually decreases from the upper part to the lower part, and the indicator rod (11) is a predetermined amount of ice cream consisting of fresh cream, milk, egg yolk, sugar and the like contained in the container (5). When the dough material foams for "6 to 7 minutes" (meaning that the foam in the ice cream dough formed by foaming the material has a viscosity that does not rise during freezing of the ice cream dough), it is covered by the material. It is formed at a height that can be seen.

(12) is a transparent synthetic resin lid that covers the upper opening of the container (5).

Next, the operation will be described. The container (5) is placed on the main body (1), and the coupling (8) at the lower end of the rotating shaft (7) is meshed with the coupling (4) at the upper end of the drive shaft (3). Put a predetermined amount of ice cream dough material consisting of fresh cream, milk, egg yolk, sugar, etc. in the container (5) and drive the electric motor (2) to rotate the stirring body (9) at a high speed of about 10,000 to 20,000 rpm. . Then, the material is convected by the rotation of the disk (10) of the stirring body (9), and air is continuously supplied to foam.

Since the viscosity of the material is low at the initial stage of operation, the material does not scatter in the outer peripheral direction by the rotational force of the lower surface and the side surface of the disk (10) to cover the upper surface of the disk (10), as shown in FIG. Since the lower surface of the disk (10) has a smaller diameter than the upper surface,
The stirring force on the lower surface and the side surface of the disk (10) is small, the material becomes a relatively gentle convection, and the amount of broken bubbles is reduced.

As the whipping progresses, the viscosity of the material increases and the disc (10)
The convection of the material due to the rotational force is suppressed, and the material begins to cover the upper surface of the disk (10) and is convected by the upper surface, the side surface, and the lower surface of the disk (10) as shown by (b) in FIG.
Since the lower surface of the disk (10) and the lower part of the side surface have a small stirring force, the material immediately foams to a viscosity that does not cause convection with the stirring force of the lower surface of the disk (10) and the lower part of the side surface. ) Even on the upper surface, the mixture is stirred, so that it is possible to form a foam with a higher viscosity.

As the bubbling progresses further, the viscosity of the material further increases, and the convection of the material due to the stirring force of the disc (10) is significantly reduced. As shown in FIG. 1 (c), the indicator rod (11) is displayed by the central part of the material. The top is covered. This state is a state of "6 to 7 minutes standing" (a state of frothing 1.6 to 2.0 times the initial volume in terms of volume), which is a state most suitable as an ice cream dough.

When this embodiment and the conventional example disclosed in Japanese Patent Laid-Open No. 174628/1988 were tested, the time required for completion of this example was shortened by 20 to 30% compared with the conventional example. Also, the amount of ice cream dough will increase by about 5% compared to the past. This is probably because the amount of syneresis of the ice cream dough decreased. When comparing the whipping of egg white, the syneresis amount in this example was 10% to 20% lower than that in the conventional example.

When cleaning the container (5) and stirrer (9), the disk (10)
Is close to the bottom surface of the container (5), but the bottom surface of the disk (10) has a small diameter, so the bottom surface of the disk (10) and the bottom surface of the container (5) can be easily washed with a finger or sponge. it can.

(G) Effect of the Invention As described above, according to the present invention, the amount of the liquid to be separated from the material can be reduced, and the foaming time can be shortened.

[Brief description of drawings]

 FIG. 1 is a sectional view showing an embodiment of the present invention. (5) …… Container, (9) …… Stirrer, (10) …… Disc.

Claims (1)

[Claims] 1. A stirrer having a main body containing an electric motor, a container placed on the main body for accommodating a foaming material such as fresh cream, and a disk rotatably driven by the electric motor in the container. A cooking device comprising: and a stirrer for foaming a material, wherein the disc of the stirring member is formed to have a small diameter from the upper surface to the lower surface.