JPS63174628A - Cooker - Google Patents
CookerInfo
- Publication number
- JPS63174628A JPS63174628A JP62006557A JP655787A JPS63174628A JP S63174628 A JPS63174628 A JP S63174628A JP 62006557 A JP62006557 A JP 62006557A JP 655787 A JP655787 A JP 655787A JP S63174628 A JPS63174628 A JP S63174628A
- Authority
- JP
- Japan
- Prior art keywords
- container
- ingredients
- disc
- whipping
- stirring body
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000463 material Substances 0.000 claims description 27
- 238000010411 cooking Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 description 16
- 238000003756 stirring Methods 0.000 description 14
- 238000005187 foaming Methods 0.000 description 8
- 239000006071 cream Substances 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000011293 Brassica napus Nutrition 0.000 description 3
- 240000008100 Brassica rapa Species 0.000 description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 3
- 230000008878 coupling Effects 0.000 description 3
- 238000010168 coupling process Methods 0.000 description 3
- 238000005859 coupling reaction Methods 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000013019 agitation Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Food-Manufacturing Devices (AREA)
- Confectionery (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
げ） 産業上の利用分野
本発明は材料を泡立てる調理器、特に、生クリーム、牛
乳、卵黄及び砂糖等からなる材料を泡立ててアイスクリ
ーム生地を生成するのに好適な調理器に関する。[Detailed Description of the Invention] Industrial Application Field The present invention relates to a cooking device for whipping ingredients, particularly suitable for whipping ingredients such as fresh cream, milk, egg yolks and sugar to produce ice cream batter. Regarding cooking equipment.
（ロ））従来の技術
従来、この種調理器として円板を有する攪拌体を回転さ
せて卵白等の材料の泡立てを行なうものが特公昭６０−
３３０６５号公報にて知られて−る０この調理器は、材
料の泡立て状態を確認する目印がなく、また、運転中は
材料が対流するため、材料の泡立て状態を確認しにくく
、使用者は勘により運転を停止して泡立て状態を確認し
、泡立てが不足している場合には再運転して材料の泡立
てを行なっていた。(b)) Conventional technology Conventionally, this type of cooking device was developed in the 1980s to whip ingredients such as egg whites by rotating a stirrer with a disc.
This cooker, known from Publication No. 33065, has no markings to check the whipping state of the ingredients, and since the ingredients circulate during operation, it is difficult to check the whipping status of the ingredients, making it difficult for the user to check the whipping status of the ingredients. Based on intuition, they would stop the operation and check the foaming state, and if the foaming was insufficient, they would restart the operation and whisk the ingredients.
特に、生クリーム、牛乳、卵黄及び砂糖等からなる材料
を泡立ててアイスクリーム生地を生成する際には、卵白
等の単体の材料を泡立てる際と異なり、完全に泡立てる
のではなく「６〜７分立て」（初期体積の１．６倍〜２
．０倍の体積増７ｘＪ）に泡立てるのが最適であるが１
．この最適な泡立て状態が簡単に確認できなかった。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 necessary to whip ingredients such as fresh cream, milk, egg yolks, sugar, etc. for 6 to 7 minutes instead of whipping them completely. "(1.6 times to 2 times the initial volume)
．． It is best to whisk to a volume increase of 0 times (7xJ), but 1
．． This optimal whipping state could not be easily confirmed.
（ハ）発明が解決しようとする問題点
本発明は上記問題点に鑑みなされたもので、材料の泡立
て状態を運Ｅｔ−停止することなく容易に確認できる使
用勝手の良い調理器を提供することを目的とする。(c) Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a cooker that is easy to use and can easily check the whipping state of ingredients without stopping the operation. With the goal.
に）問題点を解決するための手段
上記目的を解決するため、攪拌体は容器円底面に近凄し
で回転する円板とこの円板の回転中心から上方に向って
突出する表示杆とから構成し、この表示杆には容器内の
所定量の材料が所望の体積に泡立った際達する位置に目
印を形成する。(ii) Means for solving the problem In order to solve the above object, the stirring body consists of a disc that rotates close to the bottom of the container and an indicator rod that projects upward from the center of rotation of this disc. A mark is formed on the indicator rod at a position reached when a predetermined amount of material in the container is foamed to a desired volume.
（ホ）作 用
上述の如く構成したから、容器内に所定量の材料を入れ
、攪拌体を回転すると、空気を混入しながら泡立てが進
行し、体積膨張が行なわれる〇そして、攪拌体の表示杆
に形成した目印のところに材料が達すると、所望の泡立
て状態になうたことになり、使用者に報知する。(E) Function Since it is constructed as described above, when a predetermined amount of material is put into the container and the stirring body is rotated, foaming progresses while mixing air and volume expansion occurs. When the material reaches the mark formed on the rod, the user is notified that the desired foaming state has been achieved.
（へ）実施例
ｉｌｌは電動機（図示せず）を内蔵するミキサ本体、（
２）は前記本体（１）上に着脱自在に載置される合成樹
脂製の容器で、上部から下部に亘って略同径の内径を有
する有底筒状に形成され、底面中央に設けた軸受（３）
により回転軸（４）を回転自在に軸支している。前記回
転軸（４）の下部には前記電動機の出力軸上端のカブプ
リングに着脱自在に係合するカ、プリング（５）が固着
されている。（６）は前記容器（２）底面に垂下形成さ
れ、本体（１）上面に載置するための筒状の脚部で、こ
の脚部（６）は前記カップリング（５）より下方に延設
され、容器（２）のテーブル等への載置時、カップリン
グ（５）がテーブル等に触れないようになされてＡる〇
（７）は前記回転軸（４）の上部に装着され、ｉｏ、ｏ
。(f) Example ill is a mixer body containing a built-in electric motor (not shown), (
2) is a container made of synthetic resin that is removably placed on the main body (1), and is formed into a bottomed cylindrical shape having an inner diameter of approximately the same diameter from the upper part to the lower part, and is provided at the center of the bottom surface. Bearing (3)
The rotary shaft (4) is rotatably supported by the rotary shaft (4). A puller (5) is fixed to the lower part of the rotary shaft (4) and is removably engaged with a turnip pull at the upper end of the output shaft of the electric motor. (6) is a cylindrical leg part that is formed to hang down from the bottom surface of the container (2) and is placed on the top surface of the main body (1), and this leg part (6) extends downward from the coupling (5). A (7) is attached to the upper part of the rotating shaft (4) so that the coupling (5) does not touch the table etc. when the container (2) is placed on the table etc. io, o
.
Ｏｒ ｐｍ 〜２０ｅ０００ ｒ ｐｍ程度ノ高速回転
ヲする合成樹脂製の攪拌体で、前記容器（２）の内底面
に平行に近接する円板（８）と、この円板（８）の回転
中心から上方に向って一体的に突設した略円錐状の表示
杆（９）とから構成している。前記表示杆（９）には、
側面に容器（２）内の生クリーム、牛乳、卵黄、砂糖等
からなる所定量の材料が「６〜７分立て」（初期体積の
１．６倍〜２．０倍の体積増１）に泡立った際、上面が
すりばち状になつた材料の略中心部が達する位置に目印
となるリング状の突条σＯを形成している０この突条（
１０は容器（２）内に入れられる材料の量に応じて複数
形成されている。A stirring body made of synthetic resin that rotates at a high speed of about 20,000 rpm to 20,000 rpm, which includes a disk (8) parallel to and close to the inner bottom surface of the container (2), and a rotation center of this disk (8). It is composed of a substantially conical display rod (9) that integrally projects upward. On the display rod (9),
On the side, a predetermined amount of ingredients such as fresh cream, milk, egg yolks, sugar, etc. in the container (2) will stand for 6 to 7 minutes (volume increase 1.6 to 2.0 times the initial volume). When foaming, a ring-shaped protrusion σO is formed as a mark at the position where the approximate center of the material whose upper surface becomes dovetail-shaped reaches this protrusion (0).
A plurality of numerals 10 are formed depending on the amount of material to be placed in the container (2).
次に、動作について説明する０本体（１）上に容器（２
）全載置して回転軸（４）下部のカップリング（５）を
電動機の出力軸上端のカイプリングに連結する。容６１
２１ｆｆｉｌｃ生り！７−ム・牛乳、卵黄、砂糖等から
なる材料を表示杆（９）のいずれかの突条（１１まで、
例えば中央の突条（１１近傍まで入れ、１を動機を駆動
して攪拌体（７ｉ１０．００ Ｏｒ ｐｍ 〜２０．０
０ Ｏｒ ｐｍ程度の高速で回転する。すると、攪拌体
（７）の円板（８）ノ回転により材料が対流し、第２図
ピ）矢印にて示す通路を通って空気が材料に連続的に供
給されて泡立てを行なう。Next, the container (2
) Fully mounted, and connect the coupling (5) at the bottom of the rotating shaft (4) to the Kuipling at the upper end of the output shaft of the motor. 61
21ffilc is born! 7-Display ingredients such as milk, egg yolk, sugar, etc. on any of the protrusions (up to 11) of the rod (9).
For example, insert the protrusion in the center (near 11), drive the motive to turn the agitator (7i10.00 Or pm ~20.0
It rotates at a high speed of about 0 Or pm. Then, due to the rotation of the disc (8) of the stirrer (7), the material flows convectionally, and air is continuously supplied to the material through the passage indicated by the arrow in FIG. 2, thereby foaming the material.
運転初期は材料の粘度が低いため、第２図ビ）に示す如
く、材料は円板（８）の回転力によって飛ばされるが、
材料は円板（８）の抵抗のみで攪拌され、容器（２１も
上部から下部に亘って略同径に形成されているので、ス
ムースな攪拌となり、激しく飛び散って容器（２）側面
上縁から材料が溢れることはなく、容器（２）内側面に
沿って対流する。従って、この時、攪拌体（７）の表示
杆（９）は露出した状態となる。At the beginning of operation, the viscosity of the material is low, so the material is blown away by the rotational force of the disc (8), as shown in Figure 2 B).
The material is stirred only by the resistance of the disc (8), and since the container (21) is also formed with approximately the same diameter from the top to the bottom, the material is stirred smoothly, and is violently scattered from the upper edge of the side of the container (2). The material does not overflow and convects along the inner surface of the container (2).Therefore, at this time, the indicator rod (9) of the stirrer (7) is exposed.
泡立てが進行すると、材料の粘度が増加し、第２図（ロ
）に示す如く、円板（８）の回転力による材料の対流が
抑えられ、表示杆（９）の根元が材料によって徐々に覆
われ初める０この時、攪拌体（力の落下する材料が接触
する部分は回転軸（４）からの距離が短贋が、材料は円
板（８）の上面に沿うて外周に移動し、円板（８）外周
縁の回転力によって飛ばされるので、攪拌初期と略同程
度の強い攪拌となる。As the whisking progresses, the viscosity of the material increases, and as shown in Figure 2 (B), the convection of the material due to the rotational force of the disk (8) is suppressed, and the base of the indicator rod (9) is gradually moved by the material. At this time, the stirring body (the part where the falling material comes into contact is at a short distance from the rotating shaft (4)), the material moves to the outer periphery along the top surface of the disk (8), Since it is blown away by the rotational force of the outer periphery of the disk (8), the agitation is approximately as strong as the initial agitation.
更に泡立てが進行すると、材料の粘度が増加し、円板（
８）の回転力による材料の対流が著しく低下し、ＷＣ２
図（ハ）に示す如く、材料の上面がすりばち状になり、
表示杆（９）の中央の突条１１が材料の中央部によって
覆われる。この時が所謂「６〜７分立て」の状態で、材
料が初期体積の１．６倍〜２．０倍に泡立ったアイスク
リーム生地として最適とされている状態である。As the whipping progresses further, the viscosity of the material increases and a disc (
8) Material convection due to rotational force is significantly reduced, and WC2
As shown in Figure (C), the upper surface of the material becomes a mortar shape,
The central protrusion 11 of the display rod (9) is covered by the central part of the material. This is the so-called "6 to 7 minute standing" state, which is considered to be the optimum state for ice cream dough in which the ingredients are foamed to 1.6 to 2.0 times the initial volume.
尚、攪拌体（７）は第６図ビｌに示す如く、表示杆（９
）を略円柱状に形成してもよく、第６図−）に示す如く
、目印任υから目印αυまでを径大に形成してもよい。The stirring body (7) is connected to the display rod (9) as shown in Figure 6.
) may be formed into a substantially cylindrical shape, or the portion from the mark υ to the mark αυ may be formed to have a large diameter, as shown in FIG.
また、目印として色の異なるリングを設けてもよく、目
印から目印までを色を変えて形成してもよい。更に、本
実施例では表示杆（９）の突条（１１を材料投入時の目
安と兼用したが、材料投入時の目安を容器（２）内側面
に形成してもよｒことは勿論、表示杆（９）の上端を目
印として用いてもよ込。Further, rings of different colors may be provided as marks, or marks may be formed in different colors. Furthermore, in this embodiment, the protrusion (11) of the display rod (9) was used also as a guide when adding materials, but it is of course possible to form a guide when adding materials on the inner surface of the container (2). You can also use the top end of the display rod (9) as a landmark.
尚、容器（２）の内径ＩＱ７ｍｍ、容器（２）の高さ９
Ｑｍｍ、円板（８）の外径３３ｍｍ、円板（８）の厚さ
６ｍ ｍ、容器（２）内底面から表示杆（９）の突条ｕ
ｔ１１までの高さ３７ｍｍ、攪拌体（力の回転数１２．
０００ｒｐｍで実験したところ、生クリームの種類等に
よって多少の相違があるが、５分程、度でアイスクＩＪ
−ム生地を生成できた。この実験装置に依れば、材料が
「６〜７分立て」に泡立つ念状態では攪拌力が著しく低
下して攪拌体（力を回転し過ぎても、それ以上泡立つの
を阻止でき、泡が分解するといった不都合はない。In addition, the inner diameter of the container (2) is IQ 7 mm, and the height of the container (2) is 9.
Qmm, the outer diameter of the disc (8) is 33 mm, the thickness of the disc (8) is 6 mm, the protrusion u of the indicator rod (9) from the inner bottom of the container (2)
Height up to t11: 37 mm, stirring body (number of rotations of force: 12.
When I experimented at 000 rpm, there were some differences depending on the type of fresh cream, etc., but IJJ
- We were able to generate a mu fabric. According to this experimental device, when the material is foamed for 6 to 7 minutes, the stirring force is significantly reduced and the stirring body (even if the force is turned too much, it can prevent further foaming and the foaming There is no problem with disassembling it.
更に、容器（２）、攪拌体（力等からなるアタ呼チメン
トをジューサ専用の本体、或いはジューサミキサ兼用の
本体（１イ）に装着することが考えられるが、機種によ
って電動機の出力軸上端に設けられたカブプリングの高
さが異なるため、そのまま筐用することができない。そ
こで、Ｗｃ４図に示す如く、カブプリングの高さに合わ
せたスカートα９を容器（２）底面から垂下形成したボ
スＩにネジα９止めし、スカートα３を機種に応じて交
換することで容器（２）、軸受（３）、回転軸（４）及
び攪拌体（７）全複数の機種に兼用することができる。Furthermore, it is conceivable to attach an attachment consisting of a container (2), a stirring body (force, etc.) to the main body dedicated to the juicer or the main body (1) that also serves as a juice mixer, but depending on the model, it may be possible to attach the attachment consisting of a stirring body (force, etc.) to the upper end of the output shaft of the electric motor. Since the heights of the provided turnip pulls are different, it is not possible to use the case as is.Therefore, as shown in Figure Wc4, a skirt α9 that matches the height of the turnip pulls is screwed onto a boss I formed hanging from the bottom of the container (2). By fixing α9 and replacing skirt α3 according to the model, the container (2), bearing (3), rotating shaft (4), and stirring body (7) can all be used for multiple models.
（ト）発明の効果
本発明に依れば、運転を停止することなく、材料の泡立
て状態を容易に判別することができる等極めて取扱いの
良好な調理器を提供することができる。(G) Effects of the Invention According to the present invention, it is possible to provide a cooking device that is extremely easy to handle, such as being able to easily determine the whipped state of ingredients without stopping its operation.
図面はいずれも本発明の実施例を示し、第１図は一部破
断側面図、第２図ビ）、（ロ））、Ｃ１は作用を説明す
る要部断面図、第５図げ）、幹）は攪拌体の他の実施例
を示す斜視図、第４図は他の本体に装着した一部破断側
面図である。
（２）・・・容器、（７）・・・攪拌体、（８）・・・
円板、（９）・・・表示杆、（１Ｇ・・・突条（目印）
、（ｌυ・・・目印。The drawings all show embodiments of the present invention; FIG. 1 is a partially cutaway side view, FIG. Fig. 4 is a perspective view showing another embodiment of the stirring body, and Fig. 4 is a partially cutaway side view of the stirring body attached to another main body. (2)... Container, (7)... Stirring body, (8)...
Disc, (9)...Display rod, (1G...Protrusion (marker)
, (lυ...mark.
Claims (1)
る攪拌体を備えるものにおいて、前記攪拌体は、容器円
底面に近接して回転する円板とこの円板の回転中心から
上方に向って突設した表示杆とから構成し、この表示杆
には、所定量の材料が所望の体積に泡立った際達する位
置に目印を形成してなる調理器。(1) In a container that is equipped with an agitator rotated by a drive mechanism at the inner bottom of the container into which the material is placed, the agitator consists of a disc that rotates close to the bottom of the container and an upward direction from the center of rotation of this disc. A cooking device comprising a protruding indicator rod, on which a mark is formed at a position where a predetermined amount of material reaches a desired volume.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62006557A JPS63174628A (en) | 1987-01-14 | 1987-01-14 | Cooker |
| KR1019880000071A KR910007166B1 (en) | 1987-01-14 | 1988-01-08 | Whipping machine |
| US07/142,680 US4913555A (en) | 1987-01-14 | 1988-01-11 | Whipping machine |
| CA000556456A CA1302102C (en) | 1987-01-14 | 1988-01-13 | Method and apparatus for whipping a food product |
| GB8800802A GB2200855B (en) | 1987-01-14 | 1988-01-14 | Method of whipping a product |
| US07/436,415 US4993840A (en) | 1987-01-14 | 1989-11-14 | Cooking machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62006557A JPS63174628A (en) | 1987-01-14 | 1987-01-14 | Cooker |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27970788A Division JPH01230320A (en) | 1988-11-04 | 1988-11-04 | Cooker |
| JP1187815A Division JPH02232019A (en) | 1989-07-20 | 1989-07-20 | Cooker and cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63174628A true JPS63174628A (en) | 1988-07-19 |
| JPH0212085B2 JPH0212085B2 (en) | 1990-03-19 |
Family
ID=11641632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62006557A Granted JPS63174628A (en) | 1987-01-14 | 1987-01-14 | Cooker |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS63174628A (en) |
| KR (1) | KR910007166B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49127488U (en) * | 1973-02-28 | 1974-10-31 | ||
| JPS5717525A (en) * | 1980-07-07 | 1982-01-29 | Tokyo Shibaura Electric Co | Direct current breaker |
| JPS5727394U (en) * | 1980-07-22 | 1982-02-13 | ||
| JPS6033066A (en) * | 1983-08-04 | 1985-02-20 | Fujitsu Ltd | Burn-in method of high frequency transistor |
| JPS60171021A (en) * | 1984-02-16 | 1985-09-04 | 三洋電機株式会社 | Cooking machine |
-
1987
- 1987-01-14 JP JP62006557A patent/JPS63174628A/en active Granted
-
1988
- 1988-01-08 KR KR1019880000071A patent/KR910007166B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49127488U (en) * | 1973-02-28 | 1974-10-31 | ||
| JPS5717525A (en) * | 1980-07-07 | 1982-01-29 | Tokyo Shibaura Electric Co | Direct current breaker |
| JPS5727394U (en) * | 1980-07-22 | 1982-02-13 | ||
| JPS6033066A (en) * | 1983-08-04 | 1985-02-20 | Fujitsu Ltd | Burn-in method of high frequency transistor |
| JPS60171021A (en) * | 1984-02-16 | 1985-09-04 | 三洋電機株式会社 | Cooking machine |
Also Published As
| Publication number | Publication date |
|---|---|
| KR880008787A (en) | 1988-09-13 |
| KR910007166B1 (en) | 1991-09-19 |
| JPH0212085B2 (en) | 1990-03-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |