JP3153921U - Ingredients kneader - Google Patents

Abstract

In a process of kneading food ingredients, the kneading material is gradually put into a container while sieving, reducing the work load with a simple structure and producing a smooth kneaded dough. I will provide a. An ingredient kneader for kneading ingredients consisting of powdered ingredients and liquid ingredients is a kneader body consisting of a lower layer container 2 and an upper layer container 3 overlying the lower layer container 2, and the lower layer container 2 described above. A kneading member 5 disposed in the kneading material in the lower layer container 2, a stirring member 6 disposed in the upper layer container 3 for stirring the powdery food material in the upper layer container 3, the kneading member 5 and the stirring member 6, The upper layer container 3 is provided with a large number of small holes 20 on the bottom surface, and the stirring member 6 moves while sliding on the bottom surface of the upper layer container 3 so that the powder in the upper layer container 3 A foodstuff is supplied into the lower layer container 2 from the small hole 20. [Selection] Figure 2

Description

  The present invention relates to a food kneading device, and more particularly to a food kneader that can be mixed with liquid foods such as milk little by little while sieving powdered foods such as wheat flour.

  Conventionally, a flour kneading toy has been proposed that produces gluten by adding water to the flour and kneading (for example, Patent Document 1). This flour-kneaded toy puts flour and water, which are materials, into the container at a predetermined ratio in the container, and when the handle is turned, the shaft rotates via the speed reduction mechanism in the lid, and the blades are cupped in the container. The inner flour and water are stirred and kneaded to gluten.

Japanese Patent Laid-Open No. 9-285652

  The problem to be solved by the present invention is that the above-mentioned flour kneading toys are kneaded by rotating the crank handle and rotating the blades in a state where flour and water as materials to be mixed in the container are put in advance. Because the work starts with the material in the container, the load is large and the child can not work easily, so a reduction mechanism must be provided to reduce the load, the structure becomes complicated and the manufacturing cost There was also a problem of becoming bigger.

  The present invention solves the above problems, and in the process of kneading ingredients, gradually put the kneading material into the container while sieving it, reducing the work load with a simple structure, and smooth kneading dough It is an object of the present invention to provide a food kneader that can be generated.

In order to solve the above-mentioned problems, a food kneader according to the present invention has the following requirements for kneading a food material composed of a powdery food material and a liquid food material to generate a kneaded dough.
B) The food ingredient kneader includes a kneader main body composed of a lower layer container and an upper layer container overlying the lower layer container, a kneading member arranged in the lower layer container and mixing the ingredients in the lower layer container, and an upper layer container (B) the upper layer container is provided on the bottom surface of the upper layer container; and a stirring member disposed on the upper layer container and a handle disposed on the upper layer container and integrally operating the kneading member and the stirring member. A large number of small holes are provided, and the stirring member moves while sliding on the bottom surface of the upper layer container, and the powdered food material in the upper layer container is supplied from the small holes into the lower layer container. The stirring member and handle can be attached to and detached from the kneader body.

  In addition, it is preferable that the food dough produced by forming the food kneader with resin and kneading the food kneader is bread dough.

  Moreover, the said food mixer may make the small hole of the said upper layer container function as a steam hole, and you may make it comprise a steamer with the said mixer main body.

  According to the first aspect of the present invention, the liquid food is put in the lower container, the powdery food is put in the upper container, and the handle is turned, so that the powder food in the upper container is gradually agitated from the small hole while being stirred. It falls as if it was sieved inside, and the powdered food that falls can be mixed with liquid food with a kneading member little by little, so it will not be mixed at once and will be stirred sequentially, so it is a granular lump. It is possible to produce a smooth knead dough that is less likely to cause “dama”, and to provide a new idea food kneader that allows parents and children to work together.

  According to the invention of claim 2, since the food kneader can be directly set in the microwave oven, the kneaded dough can be fermented in the microwave oven and bread dough can be generated.

  According to the invention of claim 3, since the small hole of the upper layer container functions as a steam hole, a steamer can be configured with the main body of the kneader, so that it can be used not only for mixing ingredients but also for steaming meat and Amman. can do.

Perspective view of food mixing device according to the present invention Exploded perspective view of the food mixing device (A)-(d) is explanatory drawing of the use condition of the said foodstuff kneader. Cross-sectional view of relevant parts for explaining the state of use of the food mixer (A) and (b) are explanatory diagrams when the kneader body is used as a steamer.

  FIG. 1 shows a food mixer A according to the present invention. The food mixer A includes a lower container 2, an upper container 3 overlying the lower container 2, and an upper surface of the upper container 3. 2, the lower layer container 2 has a kneading member 5 for mixing ingredients such as flour, butter, milk, and the upper layer container 3, as shown in FIG. 2. The stirring member 6 which stirs the flour accommodated in the container, and the handle 7 for operating the kneading member 5 and the stirring member 6 integrally are provided.

  The lower layer container 2 is formed with a support plate 11 for supporting the bowl on the outer peripheral side of a pan-shaped bowl 10 made of resin and having a smoothly curved bottom surface, and the kneading member 5 is rotatably supported at the center of the bowl 10. A support shaft 12 is formed to protrude upward.

  The kneading member 5 is composed of a shaft body 15 and blades 16 formed at the lower part of the shaft body 15, and the blades 16 have a plate shape similar to the inner peripheral surface of the bowl 10, and a plurality of openings 17 are formed. Has been. The shaft body 15 is formed with an engaging recess 18 that engages with the support shaft 12 of the bowl 10 at the lower end so that the blades can rotate in the bowl 10 around the support shaft 12. A fitting shaft 19 is formed which is formed in a column shape and fits into the fitting recess 29 of the stirring member 6.

  The upper layer container 3 is a bottomed cylindrical resin container having a shallow bottom, and a plurality of small holes 20 are formed on the bottom surface to constitute a sieve. At the center, a bearing 21 is formed which projects the upper part of the shaft body 15 of the kneading member 5 and supports it. The diameter of the lower end 3a of the upper layer container 3 is formed so as to be substantially equal to the inner diameter of the bowl 10 of the lower layer container 2, and is stably supported by the lower layer container 2 when placed on the lower layer container 2. The upper end edge 3b bulges outward so that the lid body 4 can be placed thereon.

  The stirring member 6 includes a shaft body 25 and a stirring body 26 formed at the lower end of the shaft body 25, and the stirring body 26 is a thin long plate 27 and a long plate that protrude radially outward from the lower end of the shaft body 25. It is comprised with the cyclic | annular connection board 28 which connects 27 front-end | tip parts. A fitting recess 29 that fits into the fitting shaft 19 of the kneading member 5 is formed at the lower end of the shaft body 25, and the stirring member 6 is interlocked with the rotation of the kneading member 5 in the bowl 10 during fitting. The inside of the upper container 3 can be rotated. Further, the upper portion of the shaft body 25 is formed in a hexagonal column shape and constitutes a fitting shaft 30 that fits into the fitting recess 36 of the handle 7.

  The lid body 4 is formed of a transparent resin so as to cover the upper surface of the upper layer container 3 and allow the state in the upper layer container 3 to be visually recognized, and a bearing for inserting and supporting the shaft body 35 of the handle 7 in the center. A hole 31 is formed. An engagement edge 4 a that engages with the inner peripheral surface of the upper layer container 3 is formed on the lower surface periphery of the lid body 4 so as to protrude downward, so that the lid body 4 can be stably placed on the upper layer container 3. When the handle 7 is rotated, the lid 4 is shaken so that the handle 7 cannot be rotated smoothly.

  In the handle 7, a fitting recess 36 that fits the fitting shaft 30 of the stirring member 6 is formed at the lower end of the shaft body 35, and if the fitting recess 36 is fitted to the fitting shaft 30 of the stirring member 6, The stirring member 6 and the kneading member 5 can be rotated together by rotating the handle 7.

  Next, a procedure for producing a bread dough as a kneaded dough by kneading a powdery ingredient in which yeast is mixed with wheat flour with a liquid ingredient made of butter and milk using the ingredient kneader A having the above configuration will be described. First, as shown in FIG. 3A, after inserting the engaging recess 18 of the kneading member 5 into the support shaft 12 of the lower layer container 2 and setting the kneading member 5 in the lower layer container 2, put the butter a and the milk b. Heat in a microwave for about 1 minute.

  When the butter a is melted and mixed with the milk b, it is taken out from the microwave oven, and when the upper container 3 is stacked on the lower container 2 as shown in FIG. 3B, the kneading member 5 is removed from the bearing 21 of the upper container 3. Since the fitting shaft 19 protrudes, the fitting concave portion 29 of the stirring member 6 is fitted to the fitting shaft 19 to connect the kneading member 5 and the stirring member 6 (FIG. 3C). See), and the powdered food material c in which yeast is mixed with wheat flour is placed in the upper container 3.

  When the powdered food material c is put into the upper layer container 3, as shown in FIG. 3 (d), the upper layer container 3 is covered with the lid 4. Since the fitting shaft 30 of the stirring member 6 is exposed in the bearing hole 31 when the cover body 4 is covered, the fitting recess 36 is fitted into the fitting shaft 30 when the shaft body 35 of the handle 7 is inserted into the bearing hole 31. In combination, the food ingredient mixer A as shown in FIG. 1 can be assembled.

  In this state, melted butter a and milk b, which are liquid foods, are stored in the lower container 2, and flour c is stored in the upper container 3. When the handle 7 is turned, The kneading member 5 and the stirring member 6 rotate together. Since the stirrer 26 of the stirring member 6 rotates while sliding on the bottom surface of the upper layer container 3, as shown in FIG. 4, the powdered food material c in the upper layer container 3 is stirred and partly formed on the bottom surface. The small holes 20 are sequentially dropped in the same manner as if they were passed through the bowl 10 of the lower container 2 by a sieve. Since the kneading member 5 rotates in the bowl 10, the powdered food material c dropped by the blades 16 is kneaded with the melted butter a and the milk b, and the foundation of the bread dough is completed. At this time, the powdered food c is passed through a sieve and gradually falls, so that it is not mixed with the liquid food of butter a and milk b at the same time and is stirred in sequence, so it is difficult for young people to produce “dama”. It is possible to perform chaotic work.

  Since the lid 4 is transparent, it can be confirmed that the powdery food c in the upper container 3 is decreasing, and if all the powdery food c falls into the bowl 10 and is mixed for a predetermined time (for example, 3 minutes). For example, the handle 7, the lid 4, the upper layer container 3, and the kneading member 5 are removed, the lower layer container 2 is covered with the lid 4, and the bread dough is placed in the bowl 10 for a predetermined time (for example, 30 Heat for seconds). After heating, when the lower layer container 2 is taken out of the microwave oven and left at room temperature for a predetermined time (for example, 5 minutes), primary fermentation proceeds.

  Once the bread dough has undergone primary fermentation, the bread dough is cut with a spatula (not shown) and divided into equal parts for easy secondary fermentation, and then heated again in the microwave for a predetermined time (eg, 30 seconds). To do. After heating, if it is taken out from the microwave oven and left at room temperature for a predetermined time (for example, 5 minutes), secondary fermentation proceeds.

  When the secondary fermentation of the bread dough is completed, the bread dough is taken out from the bowl 10 and shaped with a mold or rolling pin, allowed to sleep for about 10 minutes, and then baked to produce a baked bread.

  As described above, the butter a and milk b, which are liquid ingredients, are placed in the lower container 2, the powdered ingredient c is placed in the upper container 3, and the handle 7 is turned, whereby the powdered ingredient c in the upper container 3 is sieved. The powdered food material c dropped from the small hole 20 into the lower layer container 2 while being stirred as if it was put on, and the fallen powdered food material c can be mixed with the butter a and the milk b by the kneading member 5, and when the kneading is finished, another container Since it can be fermented in a microwave oven without transferring to a container, the process of making bread dough in one container can be completed without transferring the ingredients to other containers, making it easy for young people to work. Therefore, it is possible to provide a food mixer with a new concept that allows parents and children to work together.

  In addition, although the above-mentioned ingredient kneader A explained the case where wheat flour was mixed as a powdery ingredient, butter and milk were mixed as a liquid ingredient to produce bread dough, flour with a small amount of salt was added to the powdered ingredient and water. It may be kneaded as a liquid food to produce a udon dough, and is not limited to bread dough as long as the kneaded dough is made by kneading powdered food and liquid food.

  In addition, as shown in FIGS. 5A and 5B, the above-mentioned food mixer A puts water d in the bowl 10 of the lower layer container 2, places the upper layer container 3, and puts the meat in the upper layer container 3. If food e such as Amman is put, covered with a lid 4 and heated in a microwave oven, the water in the bowl 10 is boiled, and the steam in the bowl 10 passes through the small holes 20 of the upper layer container 3 to become the upper layer. Since the container 3 is filled to steam the food e and steam can be discharged to the outside from the bearing hole 31 of the lid 4, the kneader body 1 is used as a steamer having the small holes 20 as steam holes. Thus, the food ingredient kneader A that can be used not only for kneading bread dough but also as a steamer can be realized.

DESCRIPTION OF SYMBOLS 1 Kneader main body 2 Lower layer container 3 Upper layer container 4 Cover body 5 Kneading member 6 Stirring member 7 Handle 10 Bowl 20 Small hole A Food ingredient kneader

Claims (3)

A food kneader comprising the following requirements for kneading a powdery food material and a liquid food material to produce a kneaded dough.
B) The food ingredient kneader includes a kneader main body composed of a lower layer container and an upper layer container overlying the lower layer container, a kneading member arranged in the lower layer container and mixing the ingredients in the lower layer container, and an upper layer container (B) the upper layer container is provided on the bottom surface of the upper layer container; and a stirring member disposed on the upper layer container and a handle disposed on the upper layer container and integrally operating the kneading member and the stirring member. A large number of small holes are provided, and the stirring member moves while sliding on the bottom surface of the upper layer container, and the powdered food material in the upper layer container is supplied from the small holes into the lower layer container. The stirring member and handle can be attached to and detached from the kneader body.   The food kneader according to claim 1, wherein the food kneader is made of resin, and the kneaded dough produced by kneading the food kneader is bread dough.   The food mixer according to claim 1, wherein the food mixer has a small hole in the upper layer container functioning as a steam hole, and the steam mixer body constitutes a steamer.

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