JP3356916B2 - Cooling room structure of fresh cream in whipped cream making machine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fresh cream cooling chamber structure in a whipped cream making machine.

[0002]

2. Description of the Related Art An example of this type of whipped cream production machine will be described with reference to FIG. Reference numeral 1 denotes a gear pump driven by a motor 2, a suction hose 6 is connected to a suction port 3 side of the gear pump via a check valve 4 and an air supply unit 5, and a suction mouthpiece 7 at the tip thereof is It is designed to be inserted into the fresh cream x stored in the cooling room A. A discharge pipe 10 in which a register 11 having a stirring function is fitted is connected to the discharge port 9 side of the gear pump 1, and a spray head 1 having a spray 13 provided downward at the tip thereof.
2 are connected. When the whip switch 15 attached to the spray head 12 is pressed in the direction of the arrow in the figure, the on-off valve 16 provided in the spray head 12 is opened, and the micro switch 17 is turned on, and the motor 2 is turned on. The gear pump 1 is driven. As a result, the fresh cream x in the cooling chamber A is supplied to the suction hose 6
Through to the suction port 3 side of the gear pump 1
On the way, an appropriate amount of air is mixed in from the air supply unit 5 and whipped (foamed) while being discharged from the discharge port 9 through the discharge pipe 10 to produce the whipped cream y. The whipped cream y is discharged from the spray 13 into the container 19 through the on-off valve 16.

[0003] In the above-mentioned whipped cream production process, it is important to control the cooling state of the fresh cream. Fresh cream is very vulnerable to temperature changes. If the temperature is too high when whipping, fat globules will separate in a butter-like manner. Specifically, the fresh cream must always be stored at a low temperature of 10 ° C. or less, and when the temperature exceeds 15 ° C., a whipped cream with large air bubbles and a coarse and coarse state is formed.

Therefore, a conventional fresh cream cooling chamber A has been configured as shown in FIG. The cooling chamber A is provided in a cabinet a containing the above-described whipped cream production mechanism. That is, a cooling body c having a bottomed cylindrical shape is placed via a heat insulating material d on a mounting plate b stretched upward in the cabinet a. The cooling body c is formed of a material having good heat conductivity such as aluminum, and an electronic cooling element e utilizing the Peltier effect is arranged on the bottom surface thereof. In the cooling body c, a container storage g formed in a concave shape in the lid f of the cabinet a is fitted, and the exclusive container h is stored therein. The container storage g is made of ABS resin, and the exclusive container h
Are also made of synthetic resin. Then, the fresh cream x is transferred from the commercially available fresh cream pack z into the exclusive container h, and while being cooled to an appropriate temperature, the suction mouthpiece 7 of the suction hose 6 is inserted into the fresh cream x as described above. To suck up.

[0005]

However, the conventional cooling chamber structure has the following problems. First, it is troublesome because fresh cream x must be transferred from the pack z to the exclusive container h, and the fresh cream x comes into contact with the outside air at the time of the transfer. there were. In addition, since the fresh cream x is cooled through the dedicated container h and the container storage g made of resin, the cooling capacity is inferior and the cooling takes time. Further, the number of parts is large, and the manufacturing cost is high. Therefore, an object of the present invention is to provide a cooling chamber structure that has eliminated the above-mentioned problems.

[0006]

As a means for achieving the above object, the present invention provides a method of producing whipped cream by sucking fresh cream contained in a cooling chamber together with a suitable amount of air and stirring the cream. In the whipped cream production machine described above, the cooling chamber is formed in a cylindrical shape into which a ready-made fresh cream pack can be inserted together with the pack, and the fresh cream is sucked directly from inside the pack.

[0007]

The operation of the present invention is as follows. When cooling the fresh cream, the whole fresh cream pack is inserted into the cooling chamber and cooled. When making whipped cream, fresh cream is sucked directly from inside the pack.

[0008]

According to the present invention, the following effects can be obtained. Since the fresh cream may be inserted into the cooling chamber together with the pack, no trouble is required. Since the fresh cream does not easily come into contact with the outside air as in the case of the conventional transfer, the influence of the temperature change is small, and the deterioration in quality is prevented. It is a structure that can cool the fresh cream almost directly just by passing it through a pack such as paper, that is, it has high cooling performance and can be cooled in a short time, so the temperature rise of the fresh cream during cooling is also minimized, As a result, quality deterioration can be prevented. In addition, since the number of parts is small, it can be manufactured at low cost. Further, since the cooling performance is excellent as described above, the running cost can be reduced.

[0009]

Embodiments of the present invention will be described below with reference to the accompanying drawings. <First Embodiment> FIGS. 1 to 4 show a first embodiment of the present invention. In this embodiment, the parts of the whipped cream production mechanism other than the fresh cream cooling chamber are the same as those shown in FIG. 6, and the same parts are denoted by the same reference numerals and redundant description is omitted. . 1 and 2, reference numeral 21 denotes a box-shaped cabinet which accommodates the above-mentioned whipped cream production mechanism, and is indicated by the reference numeral X in FIG. At a predetermined position, an installation position of a cooling chamber 22 described later in detail is provided. In the cabinet 21, a partition plate 24 is stretched at a substantially central portion in the height direction. At the installation position X of the cooling chamber 22, the partition plate 24 is provided with a receiving portion 25 having a flat circular concave shape. Is formed. An electronic cooling element 26 utilizing the Peltier effect is provided on the bottom surface of the housing 25. The cooling chamber 22 is provided on the upper surface of the electronic cooling element 26.

As shown in FIG. 3, the cooling chamber 22 is made of a metal plate having excellent thermal conductivity, such as an aluminum plate or a copper plate, and is formed in a bottomed cylindrical shape. The cooling chamber 22 has a cross-sectional area such that a commercially available fresh cream pack z containing 1000 ml can be almost tightly accommodated as shown in FIG. It has a depth that can fit. As described above, the cooling chamber 22 is housed on the upper surface of the electronic cooling element 26 concentrically with the housing 25 and with a certain clearance.

An inner plate 28 is provided at predetermined intervals inside the other three side plates of the cabinet 21 except for the rear side (upper side in FIG. 2), and the cooling plate is also provided above the partition plate 24. An inner plate 29 is stretched through the chamber 22 to form a double wall structure. The inside of these double walls is filled with a heat insulating material 30, and the heat insulating material 30 is also filled around the lower end side of the cooling chamber 22 and around the electronic cooling element 26.

At the height position of the upper end of the cooling chamber 22, an inner lid 32 is provided.
Is stretched. This inner lid 32 has a fresh cream pack z
Is opened, and is connected to the upper end of the cooling chamber 22. As shown in FIG. 2, the check valve 4 and the air supply unit 5 of the whipped cream production mechanism are formed through an opening 34 formed at another position of the inner lid 32.
Is provided to protrude to the upper surface side, and the suction hose 6 is
When not in use, it is placed on the inner lid 32. Further, from the front surface (the lower side in FIG. 2) of the cabinet 21, a tip portion of the discharge pipe 10 and the spray head 12 connected thereto are provided so as to protrude outside. In addition,
Since the bottom surface of the housing 25 of the cooling chamber 22 is in contact with the heat radiation side of the electronic cooling element 26, it also functions as a heat radiating plate. A motor and a temperature controller for the electronic cooling element 26 are provided.

The structure of the cooling chamber of this embodiment is as described above. When cooling the cream, the lid z2 of the commercially available cream cream z shown in FIG. 1 is opened, and the whole cream z is inserted into the cooling chamber 22 through the insertion port 33. Since the cooling chamber 22 is formed in a cylindrical shape, there is no need to consider the direction of the pack z, and the cooling chamber 22 can be easily inserted. Further, the cooling chamber 22 itself can be easily manufactured due to the cylindrical shape. The cooling chamber 22 is cooled by an electronic cooling element 26, and as shown in FIG.
The fresh cream pack z is inserted substantially tightly into the cooling chamber 22 and is cooled from the entire periphery thereof, whereby the fresh cream x in the inside is efficiently cooled. And the suction hose 6
The end provided with the suction mouthpiece 7 in the above is a lid part z which is opened.
The fresh cream x, which is inserted into the pack z through 2 and is cooled to an appropriate temperature when the gear pump 1 described above is driven, is sucked up through the suction hose 6 and used for the production of whipped cream y. When the fresh cream x in the pack z has been consumed, the empty pack z is taken out, and a new pack z is inserted into the cooling chamber 22 in the same manner as described above.

As described above, according to the present embodiment, since the fresh cream x may be inserted into the cooling chamber 22 together with the pack z, no trouble is required and it is not necessary to clean the cooling chamber 22 each time. Further, unlike the case where the fresh cream x is transferred from the pack to the special container as in the conventional case, the fresh cream x does not easily come into contact with the outside air, so that the influence of the temperature change is small and the deterioration in quality is prevented. The fresh cream x is cooled almost directly from the whole surroundings just by passing through the pack z of paper or the like. That is, the structure has a high cooling performance and can be cooled in a short time. The temperature rise of the fresh cream x in the above is also minimized, which can also contribute to the prevention of quality deterioration. In addition, since the number of parts is small, it can be manufactured at low cost. Further, since the cooling performance is excellent as described above, the running cost can be reduced.

<Second Embodiment> FIG. 5 shows a second embodiment of the present invention. In the second embodiment, the shape of the cooling chamber 35 is such that a commercially available fresh cream pack z can be inserted almost tightly.
It is formed in the shape of a square tube with a bottom. According to the shape of the cooling chamber 35, the insertion opening 3 for the pack z provided in the inner lid 32
3 is also formed in a plane square, but the other structure and the method of use are the same as in the first embodiment. In the cooling chamber 35 of the second embodiment, when the pack z is inserted, all four surfaces of the main body part z1 of the pack z are
5, the fresh cream x in the pack z can be uniformly cooled, and the quality of the fresh cream x can be more reliably maintained.

<Other Embodiments> The present invention is not limited to the embodiments described above with reference to the drawings. For example, the following embodiments are also included in the technical scope of the present invention. In addition, various changes can be made without departing from the scope of the invention. (1) In the above embodiment, the case where the cooling chamber is provided inside the cabinet is exemplified. However, the cooling chamber can be provided outside the machine, and the cooling chamber structure of the present invention similarly applies to such a case. Applicable.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a cooling chamber structure according to a first embodiment of the present invention and a perspective view of a fresh cream pack.

FIG. 2 is a plan view showing a state where an upper cover of a cabinet is removed.

FIG. 3 is a perspective view of a cooling chamber of the first embodiment.

FIG. 4 is a partially enlarged sectional view showing a cooling state.

FIG. 5 is a perspective view of a cooling chamber according to a second embodiment.

FIG. 6 is a schematic view showing the entire structure of a whipped cream production machine.

FIG. 7 is a cross-sectional view showing a conventional cooling chamber structure.

[Explanation of symbols]

6 ... Suction hose 22 ... Cooling chamber 26 ... Electronic cooling element 35 ... Cooling chamber x ... Fresh cream y ... Whipped cream z ... Fresh cream pack

Claims (1)

(57) [Claims] 1. A whipped cream manufacturing machine wherein a whipped cream is produced by sucking and stirring a whipped cream contained in a cooling chamber together with an appropriate amount of air, wherein the cooling chamber packs a ready-made whipped cream pack. A fresh cream cooling chamber structure in a whipped cream manufacturing machine, wherein the fresh cream is formed into a cylindrical shape into which the fresh cream can be inserted, and the fresh cream is sucked directly from inside the pack.