DE8230048U1 - Device for mixing ingredients to make sauces or similar - Google Patents

Description

STREET & FABRIC BORDERS

Patent attorneys · European Patent Attorneys Dipl. Ing·. Joachim Stresse. Münohen . Dlpl.-Phy·. Dr. Hans-Herbert Stoffregen, Hanau

Franz Joseph Backhaus Altstrasse 8 6450 Hanau/Main

ZwelbrOokenstralle 10 D * &bgr;&Ogr;&Ogr;&Ogr; Munich 2 (Opposite the Patent Office) Telephone (&Ogr;&THgr;&THgr;) 22 20 &THgr;&THgr; Telex 0 2 2 O &bgr; 4

Am Markt II. PO Box 2144 D · &THgr;4&Bgr;0 Hanaul Telephone (06181) 8 48 88 Telex 41847SB

Device for mixing ingredients for the production of sauce and

ahnI iches

The invention relates to a device for mixing ingredients for the production of, in particular, classic sauces, soufflés, omelettes or the like, with a base section having a rotor engaging in a stator, onto which a mixing vessel is placed, an inlet and outlet opening for the mixed material and a channel leading upwards from the rotor-stator area back into the mixing vessel.

A corresponding device can be found in German patent specification 28 01 549, which for the first time made it possible to make classic sauces such as Hollandaise or Bernaise. The possibility of forcing the ingredients, i.e. the egg yolk reduction mixture, in a circuit from the mixing vessel through the rotor-stator area back to the latter and removing it after a desired dwell time from an outlet opening connected to the channel makes it possible to make sauces that have a shelf life of around 8 days and that show considerable improvements in terms of binding, consistency, heat absorption, gratinating ability and purity compared to sauces whipped by hand.

The object of the present invention is to further develop a device of the type mentioned at the outset in such a way that, in addition to classic sauces, one can also produce, for example, omelettes, soufflés or similar egg-containing doughs which should be heavily beaten, i.e. airy and therefore light.

The object is achieved according to the invention in that a gas can be introduced into the rotor-stator area separately from the ingredients. Air is preferably introduced into the rotor-stator area in a controlled manner from outside the device via at least one main channel. The supply of gas, i.e. in particular air, has the advantage that the gas is supplied to the ingredients in the rotor-stator area, which are forced through the circuit, preferably before it, so that a particularly whipped end product is produced, the volume of which is considerably larger than doughs or sauces made by hand. This benefits both the taste and the digestibility. In addition, the sauces and doughs made with the device according to the invention are considerably better in terms of shelf life, binding and purity than the corresponding conventional dishes.

In a further embodiment of the invention, the main channel merges into an annular channel arranged above the rotor, which is connected to the rotor-stator area via openings in the rotor.

The openings preferably form further channels which are arranged on a peripheral surface of an imaginary conical shell running in the rotor and arranged concentrically to the rotor axis. Preferably, 8 further channels run perpendicular to the ring channel so that a uniform air supply is provided to the desired extent, so that the dough or sauce ingredients are enriched with air to the right extent. In order to be able to adjust the dosage to the desired extent and depending on the food to be prepared, the main channel opens into a Versen sweetening element arranged on the outer wall, for example, such as a tap.

In a further embodiment, the further channels, the imaginary extensions of which preferably intersect below the plane of movement of the rotor on the rotor axis, are set in the region of the rotor in which the material is at its thickest. For this purpose, the rotor preferably has a step in the upper region, from the tip of which the further channels extend diagonally downwards into the region of the rotor-stator region, in which the food ingredients are grasped by the rotor-stator region and pressed through it.
10

Further details, advantages and features of the invention emerge from the embodiment shown in the drawing “

Show it:
15

Fig. 1 is a schematic representation of a part of the device,

Fig. 2 is a plan view of the device and

Fig. 3 shows a rotor installed in the device according to Fig. 1 and 2, viewed from below.

Fig. 1 shows a schematic partial view of a device 10 for producing classic sauces, soufflés, omelettes or similar doughs. The device 10 essentially consists of a base section 12, in which, among other things, a rotor-stator arrangement 14 is located. The base section 12 passes on the one hand into the mixing vessel 16 and on the other hand via a stator 54 into a part of the device 10 (not shown) which accommodates a motor.

The rotor 18, which is connected via a wedge 20 to a shaft 17 driven by the motor, consists according to the embodiment of a frustoconical central part 22, which in

a stirring arm 24 which extends into the mixing vessel 16 and in its upper free end preferably has blades for premixing the ingredients.

Concentric to the truncated cone 22, the base section 12 has a truncated cone-shaped recess 26, which is delimited in the rotor-stator area 14 by the inner wall 28 of the rotor 18. The interaction of the truncated cone-shaped projection 22 and the oppositely aligned truncated cone-shaped recess 26 results in a funnel-shaped feed into the rotor-stator area 14, through which the sauce or dough ingredients can be pressed and optionally returned via a channel 30 above the rotor-stator area into the truncated cone-shaped recess 26 or into the mixing vessel 16 or discharged via an outlet 32. The return channel 30 and the outlet 32 are connected to one another.

In addition to the return channel in the base section 12, there is another (main) channel 34, through which gas, preferably air, can be fed from outside the device 10 into the rotor-stator area 14. The channel 34 can be closed off from the outside using a tap 37, in order to be able to supply air in a controlled manner. The channel 34 merges into an annular channel 36 in the base section 12 above the rotor 18, which in turn is directly connected to further channels 38, which pass through the rotor 18 in such a way that the air is added to the ingredients to be mixed or whipped, preferably at the beginning of the rotor-stator area 14, i.e. before it is penetrated. The further channels 38 are preferably located on the circumferential surface of an imaginary conical shell running in the rotor 18 and arranged concentrically around the shaft 17.

Alternatively, the additional channels 38 can of course also have a different orientation, for example they can run parallel or almost parallel to the shaft 17 or 24. In order not to impair the stability of the rotor by arranging the additional channels 38 or to ensure that the channels can be arranged without any problems, the rotor 18 has a circumferential step 40 in its upper region, from the edge 42 of which the additional channels 38 extend in order to open into the ring channel 36 or the rotor-stator region 14.

In the exemplary embodiment, the rotor has a total of three gear rings 44, 46 and 48, which are arranged on concentric circles. The projections 44, 46, 48 of the rotor 18 in turn surround projections 50 and 52, which extend from the stator 54.

Preferably, the projections of the stator 54 and the rotor 18 are arranged at a regular distance from one another. The cross sections of the projections can basically be chosen as desired, but preferably two surfaces of each projection are formed parallel to the circular ring arrangement, whereas the remaining side surfaces have a concave shape, so that the cutting edges of the side surfaces form cutting edges among each other. This is particularly clear from Fig. 3. It can also be seen that openings 56 are arranged concentrically to the shaft 16, through which the ingredients reach the rotor-stator area 14 from the frustoconical recess 26. At the same time, the further channels 38 open into this recess 56 in order to be able to mix air into the ingredients to the required extent. The hatched areas indicated between the holes 56 correspond to the triangular sections 60 in Fig. 1 and are intended to represent the rotor sections running between the openings 56 and leading to the shaft 16.

The top view of the base section 12 of the device 10 shown in Fig. 2 again illustrates the essential characteristic features of the device according to the invention. The ring channel 36 runs in the rotor 18, from which the other channels 38 lead to the openings 56, from which the ingredients for the sauces or the dough to be produced pass into the rotor-stator area 14, in order to be optionally fed back into the area above the rotor-stator via the return channel 30 or to be removed via the outlet 32. In the drawing, the main channel 34 is shown diametrically opposite the outlet 32, which can be opened or closed to the desired extent via the tap 37. This main channel 34 - as mentioned - merges into the ring channel 36.

The teaching of the invention creates the possibility for the first time of producing either classic sauces or preferably liquid egg-containing doughs that are extremely whipped and therefore airy without negatively affecting taste, consistency or shelf life. In fact, these properties, in addition to purity, gratinability, binding and heat absorption capacity, are improved compared to sauces or doughs made by hand.

In a further embodiment of the invention, the air to be supplied to the rotor-stator area 14 could be preheated. For this purpose, the channel 34 can be lined with a heating coil, for example. Alternatively, however, the air supplied via the tap 36 can also be preheated. With a corresponding design, further variation options arise for the operator, so that individually prepared sauces or doughs can also be made available with the device 10 according to the invention.

Claims (7)

Device for mixing ingredients for the production of sauces, soufflés, omelettes or similar, with a base section having a rotor engaging in a stator, an inlet and outlet opening for the mixed material and a channel returning the ingredients from the rotor-stator area to the area above the rotor-stator, characterized, that a gas can be introduced into the rotor-stator area (14) separately from the ingredients . 2. Device according to claim 1, characterized, that air can be introduced in a controlled manner from outside the device (10) into the rotor-stator region (14) via at least one main channel (34). 3. Device according to claim 2, characterized, that the main channel (34) is in a channel above the rotor (18) arranged annular channel (36) which is connected to the rotor-stator area (IA) via openings (38) present in the rotor. 4. Device according to claim 3, characterized, that the openings are further channels (38) which are preferably arranged on the circumferential surface of an imaginary conical shell running in the rotor (18) and concentric to the rotor axis. 5. Device according to claim 2,
characterized, that the main channel (34) can be closed via a closure element such as a tap (37). 6. Device according to claim 4,
characterized, that eight further channels (38) are connected to the ring channel (36). 7. Device according to claim 1 with a rotor defining a frustoconical recess, characterized, that the rotor (18) has a step (40) in the area close to the axis, from which the further channels (38) originate, which in turn preferably run in the area of greatest material thickness of the rotor.