JP2010220823A - Cooker and method of manufacturing mixed food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker that facilitates mashing of combined materials to be mixed with base food materials, and that brings easy operability, and also to provide a method of manufacturing mixed food materials having delicious flavor. <P>SOLUTION: The cooker is formed of ceramics composed of a masher portion 1 that has: projections 3 of a geometric pattern or a polygonal shape or the like; and a mixing cooking portion 4 that has a sidewall 6 standing up from a bottom 5 with a prescribed curvature. As a result, working efficiency is enhanced by separately having the masher portion 1 for mashing combined materials and by having the mixing cooking portion 4 for mixing the mashed combined materials with the base materials, and mixed food materials having delicious flavor can be obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cooking device for producing a mixed food and a method for producing the mixed food.

In recent years, it has become possible to enjoy handmade frozen / cooled dishes while being cooked in front of the shop using your favorite ingredients. For example, in the field of formulated ice cream, fruit and ice cream are mixed using a spatula, spoon, etc. on a marble mixing processing table cooled from the lower side, and are provided in a container. (Patent Document 1)
A bowl-type cooker using a cooling solvent has also been proposed as a simple cooling processing apparatus. (Patent Document 2)

  Regarding a method for producing a frozen dessert containing pulp, a method for producing a frozen dessert containing pulp is proposed, characterized in that the prepared pulp product is slowly frozen, divided, and then mixed with the frozen dessert base. (Patent Document 3)

JP 2007-236352 A JP 2006-138548 A JP-A-6-319460

However, in the conventional technology as a cooking device, in Patent Document 1, since the working portion is flat, the blended material to be crushed is slippery and difficult to knead when mixing the blended material and the base food. There was a problem such as.
Moreover, in patent document 2, since it did not have the part which fixes the mixing | blending raw material (for example, fruit etc.) to mix, there existed a problem that it was not easy to crush fruit etc.
In the prior art related to the manufacturing method, there is a problem that the raw texture of the pulp is impaired because the pulp preparation is slowly frozen and processed into a cube pulp preparation and then mixed with the frozen dessert base. .
This invention solves the said conventional subject, and it aims at providing the cooking device which can crush a mixing | blending raw material easily and can be easily mixed with a base foodstuff. It is another object of the present invention to provide a method for producing a mixed food that is easy to work and rich in flavor.

    In order to solve the above problems, the cooking device of the present invention is configured by a crushing portion having a projection such as a geometric pattern or a polygonal shape, and a mixed cooking portion having a side wall rising from the bottom surface with a predetermined curvature. . Therefore, by separately having a crushing part that crushes the compounding material and a mixing cooking unit that mixes the crushed compounding material and the base food, the crushing process and the mixing process can be performed independently. It will be a thing.

    Moreover, the 2nd cooking appliance of this invention comprises the protrusion surface, such as a geometric pattern or polygonal shape, by baking. The surface of the protrusion is different from the surface that is made smooth by applying glaze like ordinary ceramics, and the fine irregularities of the viscous particles that are the raw material of the container are exposed on the surface and are easily rubbed. . Therefore, when crushing a compounding material, the effect | action that a foodstuff can be crushed without slipping will be acquired. Furthermore, the compound material to be crushed by the grooves formed between the projections such as a geometric pattern or a polygonal shape is temporarily fixed, so that the crushing can be facilitated.

    Moreover, the 3rd cooker of this invention is set as the structure which has the bottom face of a mixing cooking part in a position lower than a crushing part. Accordingly, it is possible to obtain an effect that fruit juice and the like produced from the crushed compound material flow into the bottom surface of the mixing cooking section.

    Moreover, the manufacturing method of the 4th mixed foodstuff of this invention crushed a compounding material with a nonmetallic cooking tool in the crushing part of a cooking appliance, moved the crushed compounding material to the mixing cooking part, and moved. A base ingredient is added to the blended material and mixed and processed in the mixing cooking section. Therefore, by using the bottom and the side wall that rises with a predetermined curvature, the mixing process is performed to increase the working efficiency of mixing the compounded food and the base food, and bubbles are mixed into the mixed food during the mixing process. An effect is also obtained.

    Moreover, since the raw material of a cooking appliance is a ceramic, the effect which does not impair the flavor of the mixed foodstuff manufactured from not transferring a metal odor to food is also acquired. Furthermore, since ceramics have a large heat capacity, they are less susceptible to environmental conditions, and the effect of not obstructing work progress can be obtained.

The cooker according to the present invention has a crushing unit that crushes the blended material and a mixing cooking unit that mixes the crushed compounded material and the base food, so that the crushing process and the mixing process are concentrated independently. Therefore, the work efficiency is improved.
Projections such as a geometric pattern or a polygonal shape are formed by making a convex object, but they may be formed as a result of forming grooves in the crushed portion, and do not particularly affect the effects provided by the cooker. The simplest method for forming the protrusion is to form a lattice-like groove in the crushed portion, and the protrusion surface has a square or rhombus shape.
Mixing work using a side wall that rises with a predetermined curvature from the bottom of the mixing cooking unit and its bottom surface makes the mixing work easy and mixes so that there is no leftover part because the bottom surface and the side wall rise with a curvature instead of a right angle. It will have the effect of making things possible. The predetermined curvature here is a curvature that can obtain an optimal mixing function, and a curvature radius of 10 mm to 50 mm is optimal, and refers to a curvature that does not cause good mixing efficiency and clogging of the blended material. Further, the side wall that rises with a predetermined curvature is not necessarily perpendicular to the bottom surface, and may have a more acute angle depending on the shape.

    In addition, in a cooking device in which the projection surface such as a geometric pattern or a polygonal shape is formed by baking, it is possible to obtain an effect of allowing the compounded material to be crushed without slipping when the compounded material is crushed. It will be a thing. That is, the effect of preventing slipping can be obtained by baking the surface of the projection such as a geometric pattern or a polygonal shape. The main effect obtained by baking is anti-slip, and the baking part is not only the projection surface of the geometric pattern or polygonal shape, but also the groove part formed by the protrusion is baking. However, the intended function as a non-slip is not affected.

    Moreover, in the cooking device which comprised the bottom face of the mixing cooking part in the position lower than the crushing part, the effect | action that the fruit juice etc. which came from the crushed mixing | blending raw material flows into the mixing cooking part bottom face will be acquired. By this action, fruit juice and the like from the blended material can be mixed into the base food without waste. Furthermore, fruit juice etc. are mixed with a base foodstuff and the effect that smoothness goes up is also acquired.

    Also, crush the compounded material in the crushing part of the cooker, move the crushed compounded material to the bottom of the mixing cooking unit, add the base ingredients to the moved compounded material, and stand up with the bottom and the predetermined curvature In addition to improving the work efficiency of mixing the mixed ingredients and the base ingredients, there is also the effect of mixing bubbles in the mixed ingredients during the mixing process, which improves the flavor and texture. The effects such as can be expected.

  Moreover, since the raw material of a cooking appliance is a ceramic, since the metal smell is not transferred to food, the effect which does not impair the flavor of the mixed food manufactured can also be expected. Furthermore, since ceramics have a large heat capacity, they are less susceptible to environmental conditions, and the effect of not obstructing work progress can be obtained.

One of the means to divide the size of the compound material into small pieces is cutting with a blade, etc., but when cut with a blade, etc., when using a metal blade, the metal odor moves to the compound material and flavor Damage. Moreover, a cut surface and a corner | angular part will be made and the food texture which a raw material originally has will be impaired.
Although a method of freezing and pulverizing has been proposed as a method not using a metallic blade, once it is frozen, it affects the cell structure of the blended material and impairs the original texture.
As a method of changing the size of the compound material without using a metal such as a knife and freezing and pulverizing, there are methods such as mortar and radish grater, etc. In addition, a large amount of fruit juice or the like comes out and becomes excessively watery, which causes the texture of the base food to be mixed to be significantly impaired.

    Therefore, crushing the blended material using a cooking tool other than metal has the effect of easily crushing the crushed surface and not forming a surface or corner, and the crushed cross section being easily entangled with the base food to be mixed. is there. In addition, by not crushing the compounding material too much, the texture of the compounding material itself is not impaired, and at the same time, the appropriate water content such as fruit juice when crushing facilitates mixing with the base food material, and the appropriate water content such as fruit juice By mixing the mixed food containing the large amount by using the bottom surface of the mixed cooking unit and the side wall that rises with a certain curvature, bubbles can be taken into the mixed food and the effect of softening the texture of the mixed food can be obtained. In addition, use of non-metallic cooking tools such as bamboo spatula, wooden spatula, ceramic spatula, and silicone spatula as cooking utensils, and the loss of flavor that can occur due to the transfer of metal odors to foods can be prevented by not using metal. A flavorful mixed ingredient will be obtained.

FIG. 1 is a front view showing the structure of a pedestal-mounted cooker and a cross-sectional view taken along line CD. FIG. 2 is a front view showing the structure of the bowl-shaped cooker and a cross-sectional view taken along line CD. FIG. 3 is a front view showing the structure of the split cooking device and a cross-sectional view taken along line CD.

  Embodiments for carrying out the present invention will be described in Embodiments 1 to 3. In addition, in drawing, (A) figure shows the cooking appliance produced by forming a groove | channel in a crushing part, and (B) figure shows a geometric pattern or a crushing part in a crushing part. The cooking device formed by adding protrusion parts, such as polygonal shape, to a plane is shown. Since the function of the protrusions such as the geometric pattern or the polygonal shape does not particularly depend on the protrusion forming means of the cooking device shown in the above-described (A) and (B), all examples will be described with reference to FIG. To do. In the present embodiment, as a means for forming the protrusions most easily, an example of a cooking device in which protrusions are formed by forming lattice-like grooves will be described.

  FIG. 1 is an explanatory view showing a structure for explaining a pedestal-mounted cooker according to the present invention. In FIG. 1A, 1 is a crushing portion, 2 is a groove, 3 is a protrusion, 4 is a mixing cooking portion, 5 is a bottom surface, 6 is a side wall, 7 is a fixing portion, and 8 is a pedestal. The groove 2 described above is formed by carving a groove on the surface of the crushed portion 1 portion continuous with the bottom surface 5, and three horizontal right ends in the figure are continuous with the bottom surface 5. Furthermore, the side wall 6 forms a curved surface continuous from the bottom surface 5 so that the spatula of the cooking utensil to be used can move smoothly in a curved manner. Strawberries are used for the ingredients, ice cream is used for the base ingredients, and bamboo spats are used for the crushing utensils.

    The cooker shown in FIG. 1 (A) is put into a refrigerator or a freezer, cooled, taken out after being in a cold state, placed in a cold storage container having a size in which the front is placed in the base 8, and fixed by the fixing unit 7. Strawberries, which are blending materials, are placed in the crushing portion 1, temporarily fixed with the grooves 2 or the protrusions 3, and crushed using a bamboo spatula. The fruit juice produced when crushed flows from the groove 2 to the bottom surface 5 of the mixed cooking unit 4 located lower than the crushed unit 1, and the crushed strawberry moves to the bottom surface 5 of the mixed cooking unit 4. Ice cream, which is a base ingredient, is added to the strawberry and its fruit juice, and the strawberry ice cream is manufactured by using the bottom 5 and the side wall 6 to mix with the spatula so that air is mixed with the bamboo spatula.

    FIG. 2 is an explanatory view showing the structure of the bowl-shaped cooker, and the same components as those described above are denoted by the same reference numerals. The ingredients used are boiled pumpkins, the base ingredients are 8 minute meals, and the cooking utensils to be crushed use ceramic spatula.

    The cooker shown in FIG. 2 (A) is put in a hot water bath or a microwave oven, warmed, taken out after becoming warm, and the boiled pumpkin as a blending material is placed in the crushing part 1 and temporarily put in the groove 2 or the protrusion 3 Clamp using a ceramic spatula. The broth that is crushed flows into the bottom surface 5 of the mixing cooking unit 4, and the crushed boiled pumpkin also moves to the bottom surface 5. The base ingredients are added to boiled pumpkin and its soup, and the bottom 5 and side wall 6 are used to make a porcelain spatula (baby food and nursing food).

    FIG. 3 is an explanatory view showing the structure of the separation type cooking device, and 9 is an outlet. Kiwi is used as the ingredient, yogurt ice is used as the base ingredient, and a silicone spatula is used as the crushing utensil.

The cooker shown in FIG. 3 (A) is put in a refrigerator or freezer, cooled, taken out after being in a cold state, kiwi which is a blended material is placed in the crushing part 1, and temporarily in the groove part 2 or the protrusion part 3. And then crushed with a silicone spatula. The fruit juice and crushed kiwi that are crushed are moved from the spout 9 to the bottom surface 5 of the mixing cooking unit 4. The base ingredient yogurt ice is added to kiwi and its fruit juice, and the bottom 5 and the side wall 6 are used to mix together so as to mix air with a silicone spatula to produce kiwi yogurt ice.
In addition, by using sea urchin as a blending material and squid element noodles as a base ingredient, it is possible to produce sea urchin sea urchin noodles that are ideal for snacks.

  According to the cooking device and the method for producing a mixed food of the present invention, it is possible to easily and quickly provide a mixed food rich in flavor. This can be used not only for frozen desserts but also for warm mixed foods, and can be used depending on the occasion, such as infant baby food and nursing food.

DESCRIPTION OF SYMBOLS 1 Crushing part 2 Groove 3 Protrusion 4 Mixing cooking part 5 Bottom face 6 Side wall 7 Fixing part 8 Base 9 Outlet

Claims (4)

    A cooking device comprising a ceramic, comprising a crushing portion having projections such as a geometric pattern or a polygonal shape, and a mixed cooking portion having a side wall rising from a bottom surface with a predetermined curvature.     The cooking device according to claim 1, wherein at least a projection surface such as a geometric pattern or a polygonal shape is baked.     The cooker according to claim 1, wherein the bottom surface of the mixing cooking unit is located lower than the crushing unit.     The crushed portion of the cooker according to claim 1 is crushed with a non-metallic cooking tool, the crushed blended material is moved to the mixing cooking portion, base ingredients are added to the moved blended material, and mixed cooking A method for producing a mixed food, characterized in that the mixed processing is performed in a part.

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