JP2007275401A - Cooking stirrer, cooking pot, and cooking apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking apparatus capable of loosening cooking materials so as to prevent burning, and efficiently vaporing surplus moisture in automatically cooking the saute of noodles, etc. <P>SOLUTION: The cooking apparatus (1) performs cooking by rotating a cooking pot (2) having stirring blades (32) on the inner surface, while heating, and repeating tossing the cooking materials to be thrown into the cooking pot (2) with the stirring blades (32). The plurality of stirring blades (32) are provided at an interval in a direction orthogonally crossing the rotary direction of the cooking pot (2). <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a technique for automatically heating and cooking a cooking material put into a cooking pot by heating while rotating a cooking pot having a stirring blade.

Conventionally, as a cooking device for automatically cooking stir-fried noodles, etc., a single plate-type stirring blade is attached to the rotating shaft that penetrates the center of the bottom of the cooking kettle and protrudes inward, and is provided outside the kettle There has been proposed one that is rotated by a motor that is driven and that heats the cooking pot charged in the pot by heating the pot with a heater (see, for example, Patent Document 1).
JP-A-6-181848

  However, when cooking fried noodles such as fried noodles with the above-mentioned cooking device, the cooking ingredients are brought together in one place with a plate-type stirring blade, so only the outer part of the lump While being heated, there is a problem that the excess water contained in the inner part of the lump cannot be evaporated and the noodles are burnt or sticky.

  In light of such circumstances, the present invention, in the case of automatically cooking fried noodles and the like, loosen the cooking material so as to spread it, prevent burning, and allow cooking to efficiently evaporate excess water, A cooking pot and a cooking device are provided.

  The invention of claim 1 is a cooking stirrer that is attached to the inner surface of a cooking kettle that heats and cooks the cooking material that is rotated and rotated while being laid down or heated. A blade connecting portion attached along the inner surface of the blade, and a plurality of stirring blades provided on the blade connecting portion and provided at intervals in a direction perpendicular to the rotation direction. A cooking stirrer is provided.

  The invention of claim 2 provides the cooking stirrer according to claim 1, wherein the stirring blade is directed to the central axis of the rotation.

  The invention of claim 3 provides the cooking stirrer according to claim 2, wherein the stirring blade is formed in a tapered shape that becomes thinner from the blade connection portion toward the tip.

  The invention of claim 4 provides the cooking stirrer according to any one of claims 1 to 3, wherein the stirring blade is a rod-shaped body having a circular cross section.

  The invention according to claim 5 is a cooking pot that heats and cooks the cooking material charged inside by being rotated while being laid down or inclined, and is erected on the inner surface of the cooking pot. There is provided a cooking pot comprising a plurality of stirring blades provided at intervals in a direction orthogonal to the direction.

  According to a sixth aspect of the present invention, there is provided the cooking pot according to the fifth aspect, wherein the stirring blade is directed to a central axis of the rotation.

  The invention of claim 7 provides the cooking pot according to claim 6, wherein the stirring blade is formed in a tapered shape that becomes narrower from the blade connection portion toward the tip.

  The invention of claim 8 provides the cooking pot according to any one of claims 5 to 7, wherein the stirring blade is a rod-like body having a circular cross section.

  A ninth aspect of the present invention provides the cooking pot according to any one of the fifth to eighth aspects, wherein the plurality of stirring blades are provided at positions facing each other across the central axis.

  A tenth aspect of the present invention provides the cooking pot according to any one of the fifth to ninth aspects, wherein the stirring blade is inclined toward an opening side for taking out cooked food.

  An eleventh aspect of the invention includes the cooking pot according to any one of the fifth to tenth aspects, wherein the cooking pot is capable of being heated while being rotated around the central axis while being tilted or inclined. A heating cooking device is provided.

  The invention according to claim 12 provides the cooking apparatus according to claim 11, wherein the cooking pot is swingably supported so that the opening of the cooking pot can be directed upward and downward. To do.

  The invention according to claim 13 heats and cooks by repeatedly rotating a cooking pot provided with stirring blades on the inner surface while heating, and scooping up and dropping the cooking material put into the cooking pot with the stirring blades. In the heating cooking apparatus, a plurality of the stirring blades are provided at intervals in a direction orthogonal to the rotation direction of the cooking pot.

  According to the cooking stirrer according to claim 1 of the present invention, the following excellent effects can be obtained. The cooking stirrer attached to the inner surface of the cooking pot that is rotated on its side or inclined is provided with a plurality of stirring blades provided at intervals in a direction orthogonal to the rotation direction thereof, so that the cooking material charged into the pot Is scooped up in a state of being divided into the respective stirring blades. As a result, the cooking material is loosened so that it can be spread, preventing burnt and evaporating excess water. In particular, in the case of noodles fried, when the noodles are scooped up with stirring blades, the noodles hang down from between the stirring blades, so that the same water evaporation effect as that of stirring with chopsticks or the like can be expected.

  According to the cooking stirrer according to claim 2 of the present invention, in addition to the effects that the cooking stirrer according to claim 1 can exhibit, the following excellent effects can be achieved. Since the stirring blades are directed to the center axis of rotation, cooking materials such as noodles are surely dropped when scooped up and moved upward. Thereby, the cooking material can be reliably turned upside down to prevent scorching.

  According to the cooking stirrer according to claim 3 of the present invention, in addition to the effect that the cooking stirrer according to claim 2 can exhibit, the following excellent effects can be achieved. Since the stirring blade is formed in a tapered shape that becomes narrower from the blade connection portion toward the tip, cooking materials such as the noodles that have been scooped up can be reliably detached.

  According to the cooking stirrer according to claim 4 of the present invention, in addition to the effects that the cooking stirrer according to any of claims 1 to 3 can exhibit, the following excellent effects can be achieved. Since the stirring blade is a rod-shaped body having a circular cross section, when a cooking material such as noodles is scooped up, it is prevented from being cut into the stirring blade by its own weight.

  According to the cooking pot of claim 5 of the present invention, the following excellent effects can be obtained. Since there are a plurality of stirring blades provided at intervals in the direction orthogonal to the rotation direction on the inner surface of the cooking pot that is rotated in a sideways or inclined state, the cooking material charged in the cooking pot is each stirring blade It is scooped up in the state divided into. As a result, the cooking material is loosened so that it can be spread, preventing burnt and evaporating excess water. In particular, in the case of noodles fried, when the noodles are scooped up with stirring blades, the noodles hang down from between the stirring blades, so that the same water evaporation effect as stirring with chopsticks can be expected.

  According to the cooking pot of claim 6 of the present invention, in addition to the effect that the cooking pot of claim 5 can exhibit, the following excellent effects can be achieved. Since the stirring blades are directed to the central axis of rotation, the scooped cooking material falls when it moves upward. This ensures that the cooking material is turned upside down to prevent burning.

  According to the cooking pot of claim 7 of the present invention, in addition to the effect that the cooking pot of claim 6 can exhibit, the following excellent effects can be achieved. Since the stirring blade is formed in a tapered shape that becomes narrower from the inner surface of the cooking pot toward the tip, the cooked cooking material can be reliably detached.

  According to the cooking pot of claim 8 of the present invention, in addition to the effect that the cooking pot of any of claims 5 to 7 can exhibit, the following excellent effects can be achieved. Since the stirring blade is a rod-shaped body having a circular cross section, when a cooking material such as noodles is scooped up, it is prevented from being cut into the stirring blade by its own weight.

  According to the cooking pot described in claim 9 of the present invention, in addition to the effect that the cooking pot according to any of claims 5 to 8 can exhibit, the following excellent effects can be achieved. Since a plurality of stirring blades are provided at positions facing each other across the central axis of rotation, the cooking material that has been scooped up by one stirring blade group and dropped to the top after being moved up is immediately stirred on the opposite side. Since it is scooped up by the blade group, the upside down and the water evaporation are efficiently performed and the cooking time is shortened.

  According to the cooking pot of claim 10 of the present invention, in addition to the effect that the cooking pot of any of claims 5 to 9 can exhibit, the following excellent effects can be achieved. Since the stirring blade is directed to the opening side for taking out the cooked dish, the dish can be easily taken out by directing the opening of the cooking pot downward.

    According to the heat cooking apparatus of the eleventh aspect of the present invention, the same excellent effect as the effect that the cooking pot of any of the fifth or tenth aspects can exhibit can be achieved. Moreover, according to the heat cooking apparatus of Claim 12 of this invention, in addition to the effect which the heat cooking apparatus of Claim 11 can show | play, there can exist the following outstanding effects. Since the opening of the cooking pot is swingably supported so that the opening can be directed upward and downward, the cooking material can be easily input and the cooked dish can be taken out by rotating the cooking pot.

According to the heat cooking apparatus of Claim 13 of this invention, there can exist the following outstanding effects.
A plurality of stirring blades are provided on the inner surface of the rotating cooking kettle at intervals in a direction orthogonal to the rotation direction, so that the cooking material is repeatedly scooped up and dropped, so that the cooking material is divided by each stirring blade. Inverted in a state of being loosened so as to be spread by the above, preventing burnt and evaporating moisture. In particular, in the case of noodles fried, since the noodles hang down from between the stirring blades when they are scooped up, a water evaporation effect similar to that of stirring with chopsticks can be expected.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a front view showing a cooking device 1 according to the present embodiment, and FIG. 2 is a side view. FIG. 3 is a front view showing the cooking pot 2 provided in the heating cooking apparatus 1, and FIG. 4 is a side view. FIG. 5 shows the cooking stirrer 3 attached to the cooking pot 2, wherein (a) is a side view and (b) is a B view of (a).

[Cooking device 1]
A cooking device 1 shown in FIGS. 1 and 2 includes a cooking pot 2, a cooking agitator 3 (not shown in FIG. 2) attached to the inner surface of the cooking pot 2, and a support unit that rotatably supports the cooking pot 2. 4, an electromagnetic induction heating coil 5 (not shown in FIG. 1) for heating the cooking pot 2 from the outside, a cooking pot motor 6 for rotating the cooking pot 2, and a support portion 4 are supported in a vertically rotatable manner. A base portion 7 and a support portion motor 8 provided on the base portion 7 for rotating the support portion 4 in the vertical direction are provided, and cooking is performed while heating the cooking pot 2 with the electromagnetic induction heating coil 5. The cooking material that is rotated by the pot motor 6 and is put into the cooking pot 2 is scooped up by a plurality of stirring blades 32 (see FIGS. 3 to 5) provided in the cooking stirrer 3 and dropped. Cook by repeating.

[Cooking pot 2]
As shown in FIGS. 3 and 4, the cooking pot 2 is formed by connecting a cylindrical side portion 22 to a spherical bottom portion 21, and a ferromagnetic metal drum having an opening 2 a at an end portion on the side portion 22 side. It is. A shaft 23 extending along the central axis C <b> 1 is provided outside the center of the bottom portion 21. The shaft 23 is rotatably supported by the support portion 4 and a driven pulley 24 described later is attached to the tip. In addition, the inner surface of the cooking pot 2 is coated with a fluororesin so as to prevent the cooking material from being burnt.

[Cooking stirrer 3]
As shown in FIG. 5, the cooking stirrer 3 includes a blade connecting portion 31 formed by bending a belt plate in an arc shape, and a plurality of stirring blades 32 erected in a comb-tooth shape at the blade connecting portion 31. , Provided. As shown in FIGS. 3 and 4, the blade connection portion 31 extends along the inner surface of the bottom portion 21 of the cooking pot 2 and extends in a direction perpendicular to the rotation direction of the cooking pot 2. It is attached with two rivets or the like at two places (a plurality of positions) opposed to each other. The plurality of stirring blades 32 are arranged in a row at intervals in the direction in which the blade connecting portion 31 extends, that is, in the direction orthogonal to the rotation direction of the cooking pot 2.

  Each of the stirring blades 32a to 32e is a rod-shaped body having a circular cross section, and as shown in FIG. 5, the stirring blades 32a to 32e extend straight in directions that are substantially parallel to each other, and taper as they go from the blade connection portion 31 toward the tip. It is formed in a truncated cone shape. Moreover, each stirring blade 32a-32e is attached to the cooking pot 2, and as shown in FIG.3 and FIG.4, the front-end | tip is attached to the diagonal direction with which the center axis line C1 and the opening 2a side are faced. . The cooking stirrer 3 is coated with a fluororesin in the same manner as the inner surface of the cooking pot 2.

[Supporting part 4]
As shown in FIGS. 1 and 2, the support portion 4 is a box-like body that accommodates the cooking pot 2 with its opening 2 a exposed, and rotatably supports the shaft 23. The support 4 is provided with an electromagnetic induction heating coil 5 as a heater for heating the cooking pot 2 and a cooking pot motor 6 for rotating the cooking pot 2 about the center axis C1.

[Electromagnetic induction heating coil 5]
The electromagnetic induction heating coil 5 is provided in the vicinity of the outer surface of the cooking pot 2 and is supplied with electric power from an inverter 74 provided in a base body 71 described later to heat the cooking pot 2 from the outside. Note that the inverter 74 is programmed so that the heating temperature and the heating pattern can be changed in accordance with the cooking material put into the cooking pot 2 and the measured temperature of the cooking pot 2.

[Motor 6 for cooking pot]
The cooking pot motor 6 is an electric rotary motor and is connected to the shaft 23 by a power transmission mechanism. The power transmission mechanism includes a driven pulley 24 attached to the shaft 23, a driving pulley 61 attached to the cooking pot motor 6, and a transmission belt 62 wound around these pulleys. The cooking pot motor 6 can adjust the rotational speed of the cooking pot 2 as appropriate.

[Base 7]
The base part 7 is a base part main body 71 installed on the floor or the like, and is erected on both ends of the base part main body 71 so as to span the support part 4 and to be rotatable in the vertical direction. The first columnar part 72 and the second columnar part 73 to be supported are provided. The first columnar section 72 is provided with a support section motor 8 that rotates the support section 4 about the support axis C2.

[Motor 8 for support section]
The support unit motor 8 is an electric rotary motor, and the support unit 4 and the cooking pot 2 supported by the support unit 4 are rotated up and down around the support axis C2 by an operator's operation or automatically. The posture can be changed between the state shown (opening 2a is directed upward) and the state shown by 2B (opening 2a is directed downward).

[Cooking with the cooking device 1]
A procedure for cooking the fried noodle with the heating cooking apparatus 1 will be described below. First, with the opening 2a of the cooking pot 2 facing upward, the operator puts oil, buckwheat, vegetables, meat, seasonings and the like as cooking ingredients into the cooking pot 2. Next, the cooking pot 2 is rotated by the cooking pot motor 6 while being heated by the electromagnetic induction heating coil 5. Thus, the stirring blades 32 provided at two locations on the inner surface of the cooking pot 2 repeatedly cook and cook the cooking material for a predetermined time to perform cooking. After cooking, the dish is discharged with the opening 2a of the cooking pot 2 facing downward.

[Features of cooking device 1]
The cooking device 1 according to the embodiment has the following characteristic points.

  First, the cooking device 1 has comb teeth on the inner surface of the cooking pot 2 that is rotated in an inclined state as shown by 2A in FIG. It has the characteristic point that the some stirring blade 32 standingly arranged in the shape is provided. Thereby, the input cooking material can be scooped up in a state of being divided by the stirring blades 32a to 32e and loosened so as to spread, thereby preventing scorching and evaporation of excess water. In particular, when the noodles are squeezed with stirring blades, excess water can be evaporated in the same manner as when the noodles are dripped from between the stirring blades and stirred with chopsticks or the like.

  Secondly, the cooking device 1 has a feature that the stirring blades 32 a to 32 e are directed to the central axis C <b> 1 that is the rotation center of the cooking pot 2. Thereby, the cooking material scooped up by each stirring blade 32a-32e falls after moving upwards, is surely reversed upside down, and is prevented from burning.

  Thirdly, the heating cooking device 1 has a feature that the stirring blades 32a to 32e are formed in a tapered shape that becomes thinner from the inner surface of the cooking pot 2 toward the tip. That is, the stirring blades 32a to 32e are thicker than cooking materials, especially noodles, in combination with the fluororesin coating process that reduces the contact resistance in the process of moving the cooked cooking materials upward by rotation. It can be smoothly dropped from the base side with a small contact area to the tip side with a small contact area with the cooking material.

  4thly, the heat cooking apparatus 1 has the feature point that the stirring blades 32a-32e are rod-shaped bodies with a circular cross section. This prevents cooking materials such as noodles that are scooped up by each stirring blade from being cut by the stirring blade with their own weight.

  Fifth, the heating cooking apparatus 1 has a feature that a plurality of stirring blades 32 are provided at two locations facing each other across the central axis C1. As a result, the cooking material that has been scooped up by one stirring blade group and dropped after moving up is immediately scooped up by the opposite stirring blade group on the opposite side. The cooking time is shortened. In addition, the stirring blades 32e facing each other at the closest position are formed short so that the noodles do not harden between them.

  Sixth, the cooking device 1 has a characteristic feature that it is swingably supported so that the opening 2a of the cooking pot 2 can be directed upward and downward. By turning the cooking pot 2, cooking materials can be charged with the opening 2 a facing upward, and cooking can be performed so as not to spill, and the cooked food can be easily taken out with the opening 2 a facing downward. Can do.

  Seventh, the cooking device 1 has a feature that the stirring blades 32a to 32e are directed to the opening 2a side for taking out cooked dishes. As a result, when the dish is taken out with the opening 2a of the cooking pot 2 facing downward, the dish can be removed easily from the stirring blade without being caught out of the cooking pot 2.

[Modification of the above embodiment]
In the heating and cooking apparatus 1 according to the above embodiment, the cooking pot 2 has a shape in which the spherical bottom portion 21 and the cylindrical side portion 22 are connected to each other. good. In addition, the cooking pot 2 is rotated with the cooking material inclined upward so that the cooking material does not spill out from the opening 2a. However, a stopper is provided on the inner peripheral edge of the opening 2a, or the opening 2a is not rotated. By closing it, it can be rotated sideways or with the opening 2a facing downward.

  In the heating and cooking apparatus 1 according to the embodiment, the plurality of stirring blades 32 are erected on the inner surface of the cooking pot 2 by attaching the cooking stirrer 3, but the plurality of stirring blades 32 are directly connected to the cooking pot 2. You may attach to the inner surface. In addition, the heat cooking apparatus of this invention is not limited to the said embodiment, Of course, it can add various changes within the range which does not deviate from the summary of this invention.

The front view which shows the heat cooking apparatus which concerns on this embodiment. The side view which shows the heat cooking apparatus which concerns on this embodiment. The front view which shows the cooking pot which concerns on this embodiment. The side view which shows the cooking pot which concerns on this embodiment. The (a) side view which shows the cooking stirring body which concerns on this embodiment, and the B view of (b) (a).

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooking apparatus 2 Cooking pot 3 Cooking stirrer 31 Blade connection part 32 Stirring blade 5 Electromagnetic induction heating coil 6 Cooking pot motor 7 Base part 8 Supporting motor C1 Center axis

Claims (13)

A cooking stirrer that is attached to the inner surface of a cooking kettle that heats and cooks the cooking material that is rotated and rotated while lying down or being heated,
A blade connecting portion attached along the inner surface of the cooking pot; and a plurality of stirring blades provided upright on the blade connecting portion and provided at intervals in a direction orthogonal to the rotation direction. A cooking stirrer characterized by comprising:   The said stirring blade is orient | assigned to the central axis of the said rotation, The cooking stirring body of Claim 1 characterized by the above-mentioned.   The said stirring blade is formed in the tapering shape which becomes thin as it goes to the front-end | tip from the said blade connection part, The cooking stirring body of Claim 2 characterized by the above-mentioned.   4. The cooking stirrer according to claim 1, wherein the stirring blade is a rod-shaped body having a circular cross section. A cooking pot that cooks cooking ingredients that are rotated and turned in a sideways or tilted state and heated to the inside,
A cooking pot comprising a plurality of stirring blades which are erected on the inner surface and provided at intervals in a direction orthogonal to the rotation direction.   The said stirring blade is orient | assigned to the central axis of the said rotation, The cooking pot of Claim 5 characterized by the above-mentioned.   The said stirring blade is formed in the taper shape which becomes thin as it goes to the front-end | tip from the said blade connection part, The cooking pot of Claim 6 characterized by the above-mentioned.   The cooking pot according to any one of claims 5 to 7, wherein the stirring blade is a rod-shaped body having a circular cross section.   The cooking pot according to any one of claims 5 to 8, wherein the plurality of stirring blades are provided at positions facing each other across the central axis.   10. The cooking pot according to claim 5, wherein the stirring blade is inclined toward the opening side for taking out cooked food. 10.   A cooking apparatus comprising the cooking pot according to any one of claims 5 to 10, wherein the cooking pot is capable of being heated while being rotated around the central axis by tilting or tilting the cooking pot.   The cooking apparatus according to claim 11, wherein the cooking pot is swingably supported so that the opening of the cooking pot can be directed upward and downward. In a heating and cooking apparatus that heats and cooks by repeatedly rotating a cooking pot provided with stirring blades on the inner surface while heating and scooping up and dropping the cooking material put into the cooking pot,
A plurality of the stirring blades are provided at intervals in a direction orthogonal to the rotation direction of the cooking pot.

Images