JP4881967B2 - Stir cooking equipment - Google Patents

Description

  The present invention relates to an agitation cooking apparatus that cooks an object to be cooked such as an ingredient to be stirred while heating, and particularly, even if the object to be stirred has poor fluidity, the mixing efficiency is reduced, The present invention relates to a stirring cooking apparatus capable of avoiding alteration.

  Conventionally, a stirring blade that is in sliding contact with the inner surface of the heating kettle is pivotally attached to the lower end portion of the stirring drive shaft suspended in the heating kettle, and the stirring vane pivots around the shaft. 2. Description of the Related Art An agitation cooking apparatus is known that stirs an agitated material under heating so that the agitated material is not burnt.

  As an example of such an agitation cooking apparatus, the applicant of the present application arranges a support arm extending in the outer circumferential direction at the lower end portion of the agitation drive shaft so as to be rotatable around the axis, and covers the tip end portion of the support arm with respect to the axial direction. At least one stirring blade inclined at a predetermined angle so as to move the agitated material in the outer peripheral direction of the heating kettle is mounted, and the lower end of the stirring blade is formed along the shape of the bottom of the heating kettle, and the stirring drive shaft The present invention proposes an agitation cooking apparatus provided with an urging means for urging the lower end of the agitating blade in a direction in which the lower end of the agitating blade is slidably contacted with the bottom surface of the heating kettle and configured to cause the agitating blade to perform an agitating motion with a unique locus (See Patent Document 1).

  According to the technique according to Patent Document 1, it is possible to effectively avoid a situation in which the object to be stirred is unevenly distributed at a specific location in the heating kettle and a stirring residue is generated.

  However, in the prior art according to Patent Document 1, when an agitated material with relatively poor fluidity such as an anion is agitated under heating, the agitated material is continuously connected to an agitating blade, an agitation drive shaft, and the like, resulting in a decrease in mixing efficiency. There was a risk of inviting.

  Further, most of the agitated material having poor fluidity is scraped off by the stirring blade, but at the time of this scraping, a part may remain in the form of a film on the inner bottom surface of the heating kettle. In this case, there is a possibility that such a residue may burn.

  And in the case of scraping of the to-be-stirred thing with poor fluidity mentioned above, the to-be-stirred object may adhere to the back side of the stirring blade. On the back side of the stirring blade, there is almost no replacement of the object to be stirred attached thereto, and it stays for a long time under heating. For this reason, there exists a possibility that the to-be-stirred thing which adhered and stayed may change into a solid substance etc. with advancing of heating stirring.

JP 2000-107031 A

  The problem to be solved by the present invention is that an object to be stirred with poor fluidity tends to cause a reduction in mixing efficiency, and tends to cause scorching and alteration.

The present invention accommodates an agitated object to be cooked for the purpose of obtaining an agitated cooking apparatus capable of avoiding deterioration of mixing efficiency, scorching, and alteration even if the agitated object has poor fluidity. A heating container capable of being heated, a stirring drive shaft provided suspended in the heating container, and a lower end portion of the stirring drive shaft extending in an outer peripheral direction of the drive shaft and maintaining an inclined posture with respect to the axial direction. At least one stirring blade supported so as to be movable in the axial direction; and a drive control unit that performs drive control for stirring the object to be stirred by the stirring blade that rotates as the stirring drive shaft rotates. The drive control unit performs drive control to switch the rotation direction of the stirring blade between the normal rotation direction and the reverse rotation direction, and the stirring blade moves the object to be stirred to the heating container at the time of the normal rotation rotation. Scraping from the bottom of While performing the stirring operation scooping I, the at the time rotated in the reverse direction, a stirring cooking apparatus that operates to press into the emerging object stirred was generally the bottom side from the bottom of the heating vessel, the The stirring drive shaft is configured to be expandable and contractable in the axial direction, and a support arm that extends in the outer peripheral direction of the drive shaft and rotates with the drive shaft is provided at the lower end of the stirring drive shaft. The stirring blade is disposed at a predetermined angle with respect to the axial direction of the stirring drive shaft, and the stirring drive shaft is provided with biasing means for biasing the stirring blade toward the bottom of the heating container, The urging means is applied so that the levitation force generated on the agitation blades when the agitation blades are rotated reversely against the urging force of the urging means. major special that you have set the size of the force To.

  In the stirring cooking apparatus according to the present invention, the drive control unit performs drive control to switch the rotation direction of the stirring blade between the normal rotation direction and the reverse rotation direction, and the stirring blade moves the object to be stirred to the heating container during the forward rotation. While stirring and scooping up from the bottom of the heating container, during the reverse rotation, the stirring object is lifted up from the bottom of the heating container and pressed to the bottom part as a whole.

  In this way, the stirring operation of scraping and scooping up the object to be stirred from the bottom of the heating container and the action of pressing the stirring object as a whole toward the bottom while the stirring blade floats from the bottom of the heating container are alternately performed. As a result of being performed, it is possible to effectively promote mixing of the objects to be stirred in the vertical direction as well as in the horizontal direction. Therefore, the mixing efficiency can be maintained at a high level even for an object to be stirred with poor fluidity.

  Moreover, in the to-be-stirred object which remained in the bottom part at the time of scraping by normal rotation, a new to-be-stirred object is pressed on it at the time of pressing operation by reverse rotation. As a result, in the remaining object to be stirred, moisture and heat transfer occur through the new object to be stirred. It is easily scraped off during scraping. Accordingly, it is possible to prevent the object to be stirred from being burnt and to perform a uniform heat treatment of the object to be stirred.

  Then, by alternately switching the rotation direction of the stirring blade between the normal rotation direction and the reverse direction, both the front and back surfaces of the stirring blade are used as contact working surfaces with respect to the stirring object, and the stirring object remains on the back side of the stirring blade for a long time. As a result, it is possible to effectively suppress the situation of adhering and staying over, so that the deterioration of the object to be stirred can be suppressed reliably and at a high level.

It is a principal part longitudinal cross-sectional view of the stirring cooking apparatus which concerns on this invention Example 1. FIG. FIG. 2A is a front view partially showing a configuration around the stirring drive shaft, and FIG. 2B is a right side view seen from the direction of arrow A in FIG. 3 (Example 1). . (Example 1) which is a top view which shows the attachment state of the stirring blade arrange | positioned through the support arm at the lower end part of the stirring drive shaft. (Example 1) which is explanatory drawing which shows the movement locus | trajectory of a stirring blade. FIG. 5 (A) is an explanatory diagram showing the flow state of the food material due to the Nagare angle α related to the attachment of the stirring blade, and FIG. 5 (B) is the flow of the food material due to the squeeze angle β related to the installation of the stirring blade. (Example 1) which is explanatory drawing which shows a state. It is a figure which shows the support arm used for the stirring cooking apparatus which concerns on Example 2, FIG. 6 (A) is a top view of the support arm which concerns on Example 2, FIG. 6 (B) is the support which concerns on Example 2. FIG. FIG. 6C is a right side view of the support arm according to the second embodiment, and FIG. 6D is a mounting washer for the stirring blade in the support arm according to the second embodiment. FIG. 6E is a side view of the mounting washer shown in FIG. 6D (Example 2). It is explanatory drawing which shows the attachment state of the stirring blade with respect to the support arm which concerns on Example 2 (Example 2).

  For the purpose of obtaining a stirrer cooking device that can avoid mixing, lowering of the mixing efficiency, and avoiding charring and alteration, even if the agitated material has poor fluidity, the forward rotation of the stirrer blade disposed on the support arm Sometimes, the stirring operation is performed by scraping the object to be stirred from the bottom of the heating container and scooping it up, while at the time of reverse rotation, the operation of pressing the object to be stirred to the bottom side as it floats from the bottom of the heating container. Realized by alternating.

The stirring cooking apparatus which concerns on Example 1 of this invention is demonstrated with reference to FIGS.
[Schematic Configuration of Stir Cooking Apparatus According to Embodiment 1 of the Present Invention]
1 is a longitudinal sectional view of an essential part of an agitation cooking apparatus according to Embodiment 1 of the present invention, FIG. 2 (A) is a front view partially showing a configuration around an agitation drive shaft, and FIG. 2 (B). Fig. 3 is a right side view as seen from the direction of arrow A in Fig. 3, Fig. 3 is a plan view showing the state of attachment of a stirring blade disposed at the lower end of the stirring drive shaft via a support arm, and Fig. 4 is a stirring view. FIG. 5A is an explanatory view showing the movement trajectory of the blades, FIG. 5A is an explanatory view showing the flow state of the food material due to the Nagare angle α related to the attachment of the stirring blades, and FIG. 5B is related to the attachment of the stirring blades It is explanatory drawing which shows the flow state of the foodstuff resulting from the squeeze angle (beta).

  The stirring and cooking apparatus 1 according to the first embodiment of the present invention is used for heating and stirring a fluid to-be-stirred object, and in particular, a substance to be stirred with poor fluidity such as a powder or solid such as a water-containing powder or an anemone. Or, it is preferably used for heating and stirring a material that plastically flows. However, you may apply to the to-be-stirred thing with sufficient fluidity | liquidity.

  As shown in FIG. 1, the stirring cooking apparatus 1 according to Embodiment 1 of the present invention is a heating pot that can contain and heat foods such as bean paste (corresponding to the “stirred object” of the present invention) to be cooked ( This corresponds to the “heating vessel” of the present invention.

  The heating pot 2 is made of a material such as iron, copper, stainless steel, or a laminated steel plate of copper and stainless steel, and the bottom surface is formed into a curved surface shape or a semicircular shape. The heating pot 2 is configured to be heated by appropriate heating means such as gas, electricity, or steam supplied to a steam chamber (not shown) covering the outer periphery of the bottom.

  A reduction gear (not shown) that decelerates the rotational driving force of the motor M covered by the housing cover 3 is provided above the heating hook 2, and a chain sprocket (fixed to the output shaft of the reduction gear) An endless chain 4 is hung on an unillustrated chain, and the endless chain 4 is engaged with a chain sprocket 6 of a drive transmission shaft 5 which is a rotation mechanism on the drive side.

  A main driving gear 7 is fixed to the drive transmission shaft 5, and a driven gear 8 that meshes with the main driving gear 7 is fixed to the upper end portion 9 a of the sun shaft 9.

  The sun shaft 9 is rotatably supported at the lower end of the cover 3 via a bearing 10. A sun gear 11 is fixed to the lower end portion of the sun shaft 9 and meshes with a planet gear 13 attached to the tip of the planet shaft 12.

  The planetary shaft 12 is rotatably supported by a rotating member 14 fixed to the sun shaft 9, and an agitation drive shaft 15 whose axis coincides with the planetary shaft 12 is removably coupled by a coupling mechanism 16, It is disposed so as to be inclined toward the inside of the heating pot 2 from above. Specifically, the planetary shaft 12 is inclined with respect to the vertical direction by a predetermined inclination angle γ, preferably 15 to 25 degrees.

  The stirring drive shaft 15 includes a connecting shaft 15a in which a coil spring (elastic member) 16a for biasing lower ends of stirring blades 19a and 19b, which will be described later, to the inner bottom surface side of the heating pot 2, and a connecting shaft 15a. The hollow shaft tube 15b is slidably fitted in the axial direction of the connecting shaft 15a via a sliding member 15d such as a bearing or a roller attached to the lower end portion.

  The elastic member 16a, the sliding member 15d, and the hollow shaft tube 15b constitute an urging means 16A that urges the lower ends of the stirring blades 19a and 19b toward the inner bottom surface side of the heating pot 2.

  A support arm 17 is disposed at the lower end 15c of the hollow shaft tube 15b. The support arm 17 is pivotally supported by a pivot pin 18 at a substantially central portion in the axial direction, and is pivotally attached to the seesaw so as to be swingable in the vertical direction at the pivot point. The support arm 17 is restricted from rotating about the axis of the stirring drive shaft 15. Therefore, when the stirring drive shaft 15 rotates in the direction around the shaft, the support arm 17 rotates accordingly.

  As shown in FIG. 2A, for example, resin agitating blades 19a and 19b having excellent heat resistance are fixed to the left and right tip portions 17a and 17b of the support arm 17 by mounting brackets 20a, respectively. Yes. 1, FIG. 2 (A), (B) illustrates the mode in which the size of the stirring blades 19a, 19b are different from each other, but the present invention is not limited to this, the stirring blade 19a. , 19b may be the same size.

  The support arm 17 has bent end portions 17c and 17d formed by bending the left and right tip portions 17a and 17b in the longitudinal direction in opposite directions in the front-rear direction and in a substantially vertical direction downward. ing.

  As shown in FIGS. 3 and 5A, the stirring blades 19a and 19b have a predetermined angle that opens at an acute angle toward the rear side in the forward rotation direction with respect to the axial direction 17e of the support arm 17, for example, 5 to 45 degrees. Preferably, the bent end portions 17c and 17d of the support arm 17 are respectively inclined so as to form a Nagare angle α in the range of 25 to 35 degrees.

  Further, as shown in FIGS. 2B and 5B, the stirring blades 19a and 19b have a predetermined angle that is an obtuse angle in the forward direction of the support arm 17, for example, 95 degrees (with respect to the vertical direction). 5 degrees) to 160 degrees (70 degrees with respect to the vertical direction), preferably 115 degrees (25 degrees with respect to the vertical direction) to 125 degrees (35 degrees with respect to the vertical direction). As shown, the bent end portions 17c and 17d of the support arm 17 are inclined.

  Reference numeral 21 is a bellows provided at the upper end opening portion of the hollow shaft tube 15b, and plays a role of preventing food material from adhering to the connecting shaft 15a and the coil spring 16a and scattering of lubricating oil and the like.

  Reference numeral 22 is a rail fixed to the inner wall surface of the hollow shaft tube 15b, and plays a role of vertically guiding a sliding member 15d such as a roller or a bearing attached to the tip of the connecting shaft 15a. The coil spring 16a is supported between the locking member 15e of the connecting shaft 15a and the upper end of the rail 22, respectively.

  Now, in order to perform drive control for alternately switching the rotation direction of the support arm 17 provided with the stirring blades 19a and 19b between the normal rotation direction and the reverse rotation direction, the motor M is controlled in its rotation direction and rotation speed. The drive control part 25 for doing is connected. A weight sensor 27 capable of detecting the weight of the food is connected to the drive control unit 25.

  The weight detection value of the weight sensor 27 is used for the purpose of acquiring information related to the viscosity of the food material to be agitated. That is, in the early stage of the heating and stirring process, the weight detection value of the food is large (the proportion of moisture in the food is large, and thus the fluidity is high and the viscosity is low), whereas in the latter stage of the heating and stirring process, Based on the fact that the weight detection value of the food is relatively small (the proportion of moisture in the food is small, and thus the fluidity is low and the viscosity is high), the information on the viscosity of the food through the weight detection of the food Like to get.

The drive control unit 25 changes the frequency of rotating the stirring blade 19 in reverse based on the viscosity of the object to be stirred, and drives the control to rotate the stirring blade 19 alternately in the forward direction and the reverse direction according to the changed frequency. Is configured to do. Specifically, the drive control unit 25 performs drive control to rotate the stirring blade 19 in the forward rotation direction (only in one direction) when the viscosity of the object to be stirred is low, while the viscosity of the object to be stirred is a predetermined threshold value. (Specifically, when the weight detection value of the weight sensor 27 exceeds a predetermined value), drive control is performed to alternately rotate the stirring blade 19 in the forward direction and the reverse direction. It is configured as follows.
[Operation of Stir Cooking Apparatus According to Embodiment 1 of the Present Invention]
Next, the operation of the stirring cooking apparatus according to the first embodiment of the present invention will be described.

  First, the stirring and mixing operation of the ingredients in the forward direction will be described. A food control signal (forward rotation command) from the drive control unit 25 is put in the heating pot 2 while food such as bean to be cooked (stirred object) is put in the heating pot 2 and the heating pot 2 is heated by heating means such as gas. ) To drive the motor M and transmit the rotational driving force to the drive transmission shaft 5 via the endless chain 4.

  The driving force of the drive transmission shaft 5 is transmitted to the sun gear 11 through the driven gear 8 of the sun shaft 9, and the planetary gear 13 and the planetary shaft 12 meshed with the outer periphery of the sun gear 11 repeat revolving and rotation respectively. The agitation drive shaft 15 connected to the lower end of the planetary shaft 12 is rotationally driven in the forward rotation direction.

  As a result, the stirring blades 19a and 19b disposed at the lower end of the stirring drive shaft 15 via the support arm 17 are moved while revolving and rotating in the forward rotation direction (see the direction indicated by the solid line arrow in FIG. 3). The ingredients in the heating pot 2 are stirred and mixed under heating.

  At the time of stirring and mixing the ingredients in the forward rotation direction, each of the stirring blades 19a and 19b disposed at the lower end portion of the stirring drive shaft 15 is supported by the support arm 17 as shown in FIGS. 3 and 5A. Is attached to the support arm 17 with a predetermined Nagare angle α with respect to the axial direction 17e, so that the food material comes into contact with the food material contact surface 23 of the stirring blades 19a, 19b as the stirring blades 19a, 19b move forward. As a result of moving while sliding in the outer peripheral direction (refer to the solid line arrow in FIG. 5A), it is possible to eliminate the situation where food ingredients are biased and gathered in the central portion of the heating pot 2.

Further, as shown in FIGS. 2B and 5B, each of the stirring blades 19a and 19b disposed at the lower end portion of the stirring drive shaft 15 has a predetermined squeegee having an obtuse angle in the forward direction. Since it is attached to the support arm 17 with an angle β, therefore, the stirring blades 19a and 19b scrape off the food near the bottom of the heating kettle 2 and scoop it up toward the upper edge (see solid arrows in FIG. 5B). Can be stirred. In addition, from the viewpoint of enhancing the effect of pressing the ingredients against the inner bottom surface 2a of the heating pot 2 during the reverse rotation, it is preferable to lie down the squeeze angle β of the stirring blade (increase the obtuse angle in the forward direction).

  Here, each of the pair of stirring blades 19a, 19b can individually take its own movement. Referring to the relative motion of the stirring blades 19a and 19b on the bottom surface of the heating pot 2, the one stirring blade 19a is rotated 180 degrees from the most upright state with respect to the inner bottom surface of the heating pot 2 and becomes substantially horizontal. On the other hand, the other agitating blade 19b rotates relative to the agitating blade 19a so that the other agitating blade 19b is rotated 180 degrees from the substantially horizontal state to the most upright state.

  In particular, in the central portion where the food tends to be unevenly distributed in the heating pot 2, either one of the stirring blades 19 a, 19 b is in a tall state with the food contact surface 23 upright. Stirring can be performed while scooping up the food material to be stirred toward the upper edge of the stirring blade 19 with the amount of the food material that deviates beyond the edge being minimized.

  Focusing on the movement of a specific point (showing the tip in the figure) on one side of the stirring blades 19a, 19b, a locus of a trochoid curve or a cycloid curve is drawn as shown in FIG. When this is applied to each of the pair of stirring blades 19a and 19b, it can be seen that the food can be thoroughly stirred over the entire area of the inner bottom surface of the heating kettle 2.

  Further, the biasing action of the biasing means 16A attached to the connecting shaft 15a can be applied to a special shape having a curved surface other than the circular arc shape in which the inner surface shape of the heating pot 2 is a part of a circle. The lower end surfaces of the blades 19a and 19b can always be brought into close contact with the inner bottom surface of the heating kettle 2, and reliable stirring and mixing can be performed without causing the food material to burn on the inner bottom surface of the heating kettle 2.

  On the other hand, when the motor M is driven in the reverse direction according to the drive control signal (reverse command) from the drive control unit 25, the rotational driving force is transmitted to the drive transmission shaft 5 via the endless chain 4.

  The driving force of the drive transmission shaft 5 is transmitted to the sun gear 11 through the driven gear 8 of the sun shaft 9, and the planetary gear 13 and the planetary shaft 12 meshed with the outer periphery of the sun gear 11 repeat revolving and rotation respectively. The stirring drive shaft 15 connected to the lower end of the planetary shaft 12 is rotationally driven in the reverse direction.

  Thus, the stirring blades 19a and 19b disposed on the lower end portion of the stirring drive shaft 15 via the support arm 17 are moved while revolving and rotating in the reverse direction (see the direction indicated by the dotted arrow in FIG. 3).

  At the time of such reverse rotation, due to the above-mentioned negative angle α, contrary to the case of normal rotation, the food material causes the food material abutting surface 23 of the stirring blades 19a, 19b to move along the inner periphery along with the reverse movement of the stirring blades 19a, 19b. Try to move while sliding in the direction. Thereby, the new food material wound from the outer peripheral direction is always supplied to each stirring blade 19a, 19b. Therefore, the Nagare angle α acts so as to assist the floating force generated by the squeeze angle β described below from the side of supplying the ingredients to the stirring blades 19a, 19b.

  Also, due to the above-described squeeze angle β, the food material tends to sink below the stirring blades 19a and 19b with the reverse movement of the stirring blades 19a and 19b, contrary to the forward rotation. At this time, a levitation force acts on each stirring blade 19a, 19b in a direction away from the inner bottom surface of the heating pot 2 due to the interaction with the food.

  In short, in Example 1 of the present invention, the floating force generated in the stirring blade 19 during the reverse rotation of the stirring blade 19 can be lifted up to the top of the food material against the biasing force of the biasing means 16A. The magnitude of the urging force of the urging means 16A (specifically, the spring force of the coil spring 16a that is an elastic member) is set. For this reason, each of the stirring blades 19a and 19b at the time of reverse rotation is strong in a direction away from the inner bottom surface of the heating pot 2 due to a synergistic interaction with the food materials caused by the above-mentioned Nagare angle α and squeeze angle β. As a result of the levitation force, after a certain degree of reversal rotation has been performed, each agitating blade 19a, 19b rises to the upper part of the food (upper surface or near the upper surface) against the urging force of the urging means 16A. To.

  Accordingly, the stirring blades 19a and 19b at the time of forward rotation perform the stirring operation of scraping and scooping up the food from the bottom of the heating pot 2 and flowing in the outer peripheral direction of the heating pot 2, while at the time of reverse rotation Each stirring blade 19a, 19b operates so as to press most of the foodstuffs to the bottom side of the heating kettle 2 as a whole while floating from the bottom of the heating kettle 2.

  Next, when the rotation direction of the support arm 17 is switched from the above-described reverse direction to the normal rotation direction, the stirring blades 19a and 19b at the time of the reverse rotation are provided with foods caused by the Nagare angle α and the squeeze angle β. As a result of this synergistic interaction, a strong levitation force was exerted in the direction away from the inner bottom surface of the heating pot 2, whereas each of the stirring blades 19a and 19b during forward rotation turned to a Nagare angle α and a squeeze angle β. As a result of a strong submarine force toward the inner bottom surface side of the heating pot 2, contrary to the time of reverse rotation, the heating pot 2 while scraping the lower side ingredients due to the synergistic interaction with the ingredients caused by It reaches the inner bottom surface (bottom).

The agitating blades 19a and 19b that have reached the bottom of the heating pot 2 perform a stirring operation to scrape the food from the bottom of the heating pot 2 and to scoop it up and to flow toward the outer periphery of the heating pot 2 during its forward rotation. Hereinafter, the agitation operation and the pressing operation described above are repeated alternately (periodically).
[Effect of Example 1]
Prior to the description of the effects of the first embodiment, mention will be made of problems during heating and stirring of food materials. For example, anri is an operation of heating, blending, evaporating, and concentrating boiled red beans and sugar, but in the case of hard anemone, uniform mixing is difficult and scorching tends to occur. In particular, in the case where the stir-fried hard saucer is carried out with a stirring cooking device in which a stirrer is combined with a flat kettle, when the stirring blade is turned, a phenomenon of “spinning” occurs in which the annulus slides on the inner bottom surface together with the stirring blade.

  In this case, not only does the mixing of the bean jam occur, but the bean does not adhere to the heat transfer surface (inner bottom surface which is a high temperature wall surface), and the air or water vapor layer having a low thermal conductivity is between the inner bottom surface and the inner surface. Since it is interposed, the heat transfer efficiency is extremely lowered. Furthermore, since a small amount of bean paste attached to the wall cannot transfer heat to another bean, it is overheated and burnt.

  In addition, most of the bean paste rotates in the same direction as the blades as a single mass, and mixing does not occur inside the bean jam, so products with a mixture of hot bean paste near the wall and cold bean paste inside. There is no uniform temperature.

  As described above, the continuous mixing of the products causes inadequate mixing of the product, burning of the products on the wall surface, reduction in the amount of heating, and poor heat transfer to the inside due to poor mixing. The time required for the agitation process has become longer, and there have been a number of problems such as burns and deterioration in quality due to thermal degradation.

  According to the stirring and cooking apparatus according to the first embodiment, the stirring blades 19a and 19b scrape the food from the bottom of the heating pot 2 and scoop it up and flow it toward the outer periphery of the heating pot 2, and the stirring blades 19a. , 19b ascends from the bottom of the heating pot 2 and pushes the ingredients toward the bottom side alternately (periodically), resulting in effective mixing not only in the horizontal direction but also in the vertical direction. Can be promoted.

  Therefore, the mixing efficiency can be maintained at a high level even if the food material (stirred material) has poor fluidity.

  Even if the food remains on the bottom of the heating pot 2 during scraping in the forward rotation, new food is pressed on the pressing operation in the reverse rotation. As a result, in the residual food, moisture movement and heat transfer occur through the new food, and not only the overheating is avoided in advance, but also the softened state due to moisture absorption, and the next forward rotation It will be easily scraped off.

  Therefore, it is possible to avoid the burning of the food material and to achieve uniform food product temperature.

  Then, by alternately switching the rotation direction of the support arm 17 between the forward rotation direction and the reverse rotation direction, both front and back surfaces of the stirring blades 19a and 19b are used as contact working surfaces with respect to the food, and the back surfaces of the stirring blades 19a and 19b. As a result, it becomes possible to suppress the situation where the food material adheres and stays on the side for a long time, so that alteration (concentration, drying, etc.) of the food material can be suppressed at a high level.

  By the way, in the reverse rotation according to the embodiment of the present invention, the contribution from the viewpoint of improving the mixing efficiency is extremely large. However, since the stirring blades 19a and 19b float on the upper part of the food during the reverse rotation, the mixing itself is performed. The contribution of is not very high. Therefore, how to determine the ratio of the operation time related to the forward rotation and the operation time related to the reverse rotation, taking into account the improvement of the mixing efficiency as the whole heating and stirring process, becomes a problem.

  From such a viewpoint, the drive control unit 25 rotates the stirring blade 19 in reverse rotation based on the viscosity information of the food detected and acquired by the weight sensor 27 (the operation time related to the normal rotation and the operation time related to the reverse rotation). The ratio may be changed, and drive control for alternately rotating the stirring blade 19 in the forward rotation direction and the reverse rotation direction according to the changed frequency may be employed.

  Specifically, for example, when it is determined that the initial stage of the heating and stirring step (the viscosity of the object to be stirred is low) is made based on the viscosity information of the food material detected and acquired by the weight sensor 27, the drive control unit No. 25 performs drive control for rotating the stirring blade 19 in the forward rotation direction (one direction only). On the other hand, when it is determined that it is the latter stage of the heating and stirring step (the viscosity of the object to be stirred exceeds a predetermined value) based on the viscosity information of the food material detected and acquired by the weight sensor 27, the driving is performed. The control unit 25 performs drive control for alternately switching the rotation direction of the support arm 17 between the normal rotation direction and the reverse direction, such as performing the normal rotation four times and then performing the reverse rotation twice. In addition, the frequency of reversal times with respect to the normal rotation number may be appropriately changed according to the progress of the heating and stirring process in consideration of the viscosity of the food, the boiled state, the mixed state, and the like.

  If comprised in this way, as a result in which the switching control of the appropriate rotation direction according to the progress situation of a heating stirring process can be performed sequentially, cooking of a favorable finish can be implement | achieved.

  However, the effect brought about by the reversal is not only the nap of the food material to be stirred to the inner bottom wall of the heating pot 2, but also the effect of stirring and mixing due to the inertia change that occurs in the stirring blade 19 at the time of reversal. .

  That is, for example, in the case of an anemone, adding cake-like raw bean paste to the sugar solution is performed. In this case, a lump of raw bean paste is formed, and the lump is floating in the sugar solution. Under such circumstances, even if the stirring blade 19 is rotated only in one direction, an appropriate external force cannot be applied to the dama, so it is difficult to break the dama. When the agitating blade 19 is reversed in such a situation, the external force caused by the inertia change generated in the agitating blade 19 acts on the dama, so that the dama can be easily broken.

  Further, the lump that adheres to the blade surface is easily detached from the stirring blade 19 due to its inertial force when the rotation direction of the stirring blade 19 changes. Further, at the time of reversal, a function of crushing this is also born in a state where a lump is sandwiched between the stirring blade 19 and the inner bottom wall of the heating pot 2.

  Thus, by repeating normal rotation and inversion of the stirring blade 19, it is possible to uniformly mix the raw sugar and the sugar liquid in a short time.

  This is not the effect brought about only in the mashing process, but is also the same in the process of manufacturing miso sauce by diluting miso with soup, for example. That is, in the one-way rotation, the problem that the miso adhering to the back of the blade remains unmelted can be easily solved by repeating the forward rotation and inversion of the stirring blade 19.

  As described above, in the food stirring process, the timing of the forward and reverse driving of the stirring blade 19 is not limited to the latter half part, and the initial stage of mixing the annulus and the removal of deposits on the blade It is preferable to appropriately apply to necessary steps. It should be noted that depending on the type of food, etc., it may be preferable to repeat the reverse and forward rotation from the beginning to the end of the food stirring process.

  FIG. 6 is a diagram illustrating a support arm used in the stirring cooking apparatus according to the second embodiment. FIG. 6A is a plan view of the support arm according to the second embodiment, and FIG. FIG. 6C is a right side view of the support arm according to the second embodiment, and FIG. 6D is a mounting washer for the stirring blade in the support arm according to the second embodiment. FIG. 6 (E) is a side view of the mounting washer shown in FIG. 6 (D), and FIG. 7 shows the mounting state of the stirring blades on the support arm according to the second embodiment. It is explanatory drawing.

  The main differences between the support arm 17 according to the first embodiment and the support arm 31 according to the second embodiment are as follows.

  That is, in the support arm 17 according to the first embodiment, the substantially central portion in the axial direction is pivotally supported by the pivot pin 18 and is configured to be symmetrical with respect to the central portion as a boundary. As shown in FIGS. 6 (A) and 6 (B), the support arm 31 is provided with a pivotal support portion 33 at a position offset by a predetermined distance from the central portion in the axial direction, and is configured to be bilaterally asymmetric. This is different from the first embodiment in terms of symmetry.

  Further, in the support arm 17 according to the first embodiment, the agitating blades 19a and 19b having substantially the same size, shape, and material are disposed at the both ends 17a and 17b, respectively. In the support arm 31 according to the second example, as shown in FIG. 6, the stirring blades 41 a and 41 b having different sizes (different shapes and materials may be used) are provided at both tip portions 35 and 37, respectively. This is different from the first embodiment in terms of physical properties such as the size of the stirring blade disposed on the support arm.

  Furthermore, in Example 1, the negative angle α set for each of the pair of stirring blades 19a, 19b is common, and when the stirring blades 19a, 19b are rotated forward, they flow in the outer peripheral direction of the heating pot 2. In contrast, the stirring blades 19a and 19b stir the food, whereas in Example 2, the Nagare angles α set in the pair of stirring blades 41a and 41b are different from each other. At the time of forward rotation, as shown in FIG. 6, the small stirring blade 41a stirs the food while entraining and flowing in the inner circumferential direction, while the large stirring blade 41b stirs the food while pushing and flowing toward the outer peripheral direction. This is different from the first embodiment in the point of the negative angle α set for each pair of stirring blades.

  Next, the support arm 31 according to the second embodiment will be described in detail. As shown in FIGS. 6A and 6B, the support arm 31 includes a pivot pin at a position offset from the central portion in the axial direction. A pivot portion 33 having a pivot hole 33a through which 18 is inserted is provided.

  On one side of the support arm 31 with the pivotal support portion 33 as a boundary, a short-axis first arm portion 31a, a first branch portion 32a extending substantially perpendicularly from the first arm portion 31a, and a first branch portion 32a And a first mounting washer 35 (see FIGS. 6D and 6E) having a mounting hole 35a for mounting the first stirring blade 41a. As shown in FIG. 6A, the first mounting washer 35 is inclined with a predetermined angle θ1 with respect to the axial direction of the support arm 31.

  On the other side of the support arm 31 with the pivotal support 33 as a boundary, a long-axis second arm portion 31b, a second branch portion 32b extending in a substantially right-angle direction from the second arm portion 31b, and a second branch portion 32b And a second mounting washer 37 having a mounting hole 37a for mounting the second stirring blade 41b. As shown in FIG. 6A, the second mounting washer 37 is inclined with a predetermined angle θ <b> 2 with respect to the axial direction of the support arm 31.

  As shown in FIG. 6C, each of the first and second branch portions 32a and 32b extending substantially perpendicularly from each of the first and second arm portions 31a and 31b is vertically viewed from the side surface direction. On the other hand, they are inclined with a predetermined angle θ3 (for example, an angle that can be appropriately changed, such as 20 degrees) so as to be symmetrical with respect to the left and right.

  In FIG. 7, point P represents the revolution axis and point Q represents the rotation axis. Moreover, as shown in FIG. 7, in the 2nd stirring blade 41b, the outer peripheral side front-end | tip part 43 is curvedly formed in order to heighten the effect which stirs, pushing and flowing a foodstuff to the outer peripheral direction.

  The small first stirring blade 41a mainly plays the role of scraping off the food in the central portion of the heating pot 2, while the large second stirring blade 41b mainly plays the role of scraping off the food in the outer peripheral portion of the heating pot 2. . By the linkage operation of the pair of stirring blades 41a and 41b, the food material placed in the heating pot 2 can be scraped off without any trouble.

  In the pair of stirring blades 41a and 41b adopting the above-described configuration, it is important to consider so that foodstuffs such as bean can move smoothly through the gap by configuring the gap between the blades as wide as possible. is there.

  Next, the operation of the stirring cooking apparatus according to the second embodiment will be described.

  Only the forward rotation is performed when the viscosity of the food is low, and the forward rotation and the reverse rotation are periodically repeated when the viscosity of the food exceeds a predetermined value. The operation of the drive control unit 25 is the same as that in the first embodiment.

  By the reverse rotation, the food material is applied in a layered manner to the inner bottom surface of the heating pot 2, the food material is heated from the bottom surface, the temperature rises, and the evaporation of moisture contained in the food material is promoted.

  When the forward rotation is started, the stirring blades 41a and 41b reach the inner bottom surface of the heating kettle 2 while gradually scraping the layers, and scrape the whole. At this time, the mixing of the food material in the vertical direction is promoted and uniform mixing can be performed, the heat transfer to the inside is promoted, and the temperature of the food material becomes substantially uniform. As described above, an efficient stirring operation shortens the heating time.

  Then, when reversed and rotated again, the food material is again applied in layers on the inner bottom surface of the heating pot 2. By repeating these steps, it is possible to efficiently heat and mix the food material without scorching in a scene such as heating and mixing of a highly viscous material or a plastic material, or evaporation and concentration.

  In addition to the basic operation described above, in the pair of stirring blades 41a and 41b according to the second embodiment, as a result that food such as bean can move smoothly through the space between both blades, compared to the conventional stirring blades Thus, the mixing efficiency of ingredients can be remarkably improved.

  Here, if the area of the stirring blades is large, the ingredients are likely to be continuously connected. Therefore, it is preferable that the area of the stirring blade is small from the viewpoint of suppressing the continuous circulation of the ingredients. However, in the stirring cooking apparatus according to the present invention, there is a demand that the food on the entire inner bottom surface of the heating pot 2 should be scraped thoroughly.

  The agitating blades 41a and 41b according to Example 2 are adjusted in a well-balanced manner in consideration of these points.

  In the pair of stirring blades 41a and 41b according to the second embodiment, the size of the stirring blade and the length of the support arm are asymmetrical, so the left and right moments of the support arm and the stirring blade are unbalanced.

  As a result, turbulent flow can be generated in the food material to increase the stirring ability. On the other hand, when the load of the food material increases, one stirring blade separates from the inner bottom surface of the heating pot 2 during forward rotation, and the heating pot 2 There is a risk that the scraping of the food will be insufficient due to the intimate contact with the inner bottom surface. On the other hand, at the time of reversal rotation, the stirring blade moves toward the food material in an inclined state. In other words, the stirring blade rises from the horizontal state on the outer peripheral side of the heating pot 2.

  In order to suppress such behavior of the stirring blade, the swing range of the support arm 31 is restricted from the horizontal to a predetermined angle (for example, an angle that can be changed as appropriate, such as 12 degrees), and the stirring provided on the support arm 31 is also performed. A configuration that restricts the swing range of the blades from the horizontal to a predetermined angle (for example, an angle that can be appropriately changed, such as 15 degrees) can be employed.

If comprised in this way, even if it is at the time of forward rotation at the time of high load, it can expect the effect which scrapes a food material without a pair, while a pair of stirring blade 41a, 41b closely_contact | adheres to the inner bottom face of the heating pot 2. It can be efficiently stirred and mixed under heating without burning the food.
[Others]
The present invention is not limited to the above-described embodiments, and can be appropriately modified within the scope of the invention or the technical idea that can be read from the claims and the entire specification. Cooking devices are also encompassed within the scope of the present invention.

  That is, for example, in the embodiment of the present invention, the example in which the pair of stirring blades 19a and 19b are disposed on the support arm 17 pivotally attached to the lower end portion of the stirring drive shaft 15 has been described. However, the configuration of the support arm may be omitted, and a configuration in which the stirring blades are provided so as to be movable in the axial direction while maintaining an inclined posture with respect to the axial direction by extending in the outer peripheral direction of the stirring drive shaft may be adopted.

  Further, a configuration in which one stirring blade 19a is disposed only at one end of the support arm 17 may be employed. In this case, as shown in FIG. 4, the tip L1 on the outer peripheral side of the stirring blade 19a rotates in a locus indicated by a solid line, and the rear end L2 of the stirring blade 19a located on the center side of the heating pot 2 is Since it rotates while drawing the locus | trajectory shown to a chain line, the stirring blade 19a can slidably move over the whole area | region of the inner bottom face of the heating kettle 2, and can stir the foodstuff which is a to-be-stirred object thoroughly.

  Finally, in the embodiment of the present invention, the stirring cooking apparatus having the stirring drive shaft 15 capable of revolving and rotating is illustrated and described. However, the present invention is not limited to this example, and the stirring driving capable of only rotating is described. It goes without saying that the present invention can be applied even to a stirring cooking device having the shaft 15.

1 Stir cooking device (Example 1)
2 Heating pot (heating container, Examples 1 and 2)
3 Housing cover (Examples 1 and 2)
4 Endless chain (Examples 1 and 2)
5 Drive transmission shaft (Examples 1 and 2)
7 Main gear (Examples 1 and 2)
8 Driven gear (Examples 1 and 2)
9 Solar shaft (Examples 1 and 2)
10 Bearing (Examples 1 and 2)
11 Sun gear (Examples 1 and 2)
12 Planetary shaft (Examples 1 and 2)
13 Planetary gear (Examples 1 and 2)
15 Stirring drive shaft (Examples 1 and 2)
15a Connecting shaft (Examples 1 and 2)
15b Hollow shaft tube (Examples 1 and 2)
15c Lower end (Examples 1 and 2)
15d Sliding member (Examples 1 and 2)
16 Connection mechanism (Examples 1 and 2)
16a Coil spring (elastic member)
16A Energizing means (Examples 1 and 2)
17 Support arm (Example 1)
17a, 17b Left, right tip (Example 1)
17c, 17d Left and right bent ends (Example 1)
17e Axial direction of support arm (Example 1)
18 Pivot pins (Examples 1 and 2)
19a, 19b stirring blade (Example 1)
21 Bellows (Examples 1 and 2)
22 rails (Examples 1 and 2)
23 Food contact surface 25 Drive control unit (Examples 1 and 2)
27 Weight sensor (Examples 1 and 2)
31 Supporting arm (Example 2)
33 Pivot (Example 2)
35 First mounting washer (Example 2)
37 Second mounting washer (Example 2)
41a 1st stirring blade (Example 2)
41b Second stirring blade (Example 2)
43 The outer peripheral end portion of the second stirring blade (Example 2)
M motor

Claims (7)

A heating container that can contain and heat the object to be stirred;
An agitation drive shaft provided suspended in the heating vessel;
At least one stirring blade that is supported at the lower end of the stirring drive shaft so as to extend in the outer circumferential direction of the drive shaft and maintain an inclined posture with respect to the axial direction so as to be movable in the axial direction;
A drive control unit that performs drive control for stirring the object to be stirred by the stirring blade that rotates as the stirring drive shaft rotates;
With
The drive control unit performs drive control to switch the rotation direction of the stirring blade between a normal rotation direction and a reverse direction,
The stirring blade performs an agitating operation of scraping and scooping up the object to be stirred from the bottom of the heating container when rotating forward, while being lifted from the bottom of the heating container when rotating reversely. A stirring cooking device that operates to press an object as a whole toward the bottom side ,
The stirring drive shaft is configured to be extendable and contractible in the axial direction,
Provided at the lower end of the stirring drive shaft is a support arm that extends in the outer peripheral direction of the drive shaft and rotates with the drive shaft;
The stirring blade is disposed at a predetermined angle with respect to the axial direction of the stirring drive shaft on the support arm,
The stirring drive shaft is provided with a biasing means for biasing the stirring blade toward the bottom of the heating container,
The urging means is applied so that the levitation force generated on the agitation blades when the agitation blades are rotated reversely against the urging force of the urging means. Set the magnitude of the power,
A stirring cooking apparatus characterized by the above. The stirring cooking apparatus according to claim 1,
The stirring blade forms a squeeze angle that scrapes and stirs the food near the bottom of the heating container toward the upper edge during forward rotation, and is behind the forward direction with respect to the axial direction of the support arm. The support arm is inclined to form a Nagare angle that opens at an acute angle to the side,
The Nagare angle was set in the range of 5 degrees to 45 degrees ,
A stirring cooking apparatus characterized by the above. The stirring cooking apparatus according to claim 1 or 2 ,
The support arm is pivotally mounted symmetrically at the lower end of the stirring drive shaft, and the stirring blades are disposed at both ends of the support arm, respectively.
A stirring cooking apparatus characterized by the above. The stirring cooking apparatus according to claim 1 or 2 ,
The support arm is pivotally asymmetrically attached to the lower end of the stirring drive shaft, and the size or shape of the stirring blades respectively disposed at both ends of the support arm are different from each other.
A stirring cooking apparatus characterized by the above. The stirring cooking device according to claim 3 or 4 ,
The support arm is pivotally attached to the lower end of the agitation drive shaft so that the seesaw can be swung freely, and a regulating member for restricting the operation range of the seesaw rocking is provided in the vicinity of the support arm.
A stirring cooking apparatus characterized by the above. It is a stirring cooking apparatus as described in any one of Claims 1-5 ,
A planetary gear that meshes with and rotates on the outer periphery of the sun gear, and the stirring drive shaft is connected to a planetary shaft having a predetermined inclination angle with respect to the vertical direction.
A stirring cooking apparatus characterized by the above. It is a stirring cooking apparatus as described in any one of Claims 1-6,
The drive control unit is configured to change the frequency of rotating the stirring blades based on the viscosity of the object to be stirred, and to rotate the stirring blades alternately in the normal rotation direction and the reverse direction according to the changed frequency. Control,
A stirring cooking apparatus characterized by the above.