JPH01107720A - Whisk - Google Patents

Abstract

PURPOSE: To prevent the decline of whipping efficiency in an initial operation period, by providing an agitation body driven by an electric motor and provided with a disk rotated near a container bottom surface, rotating the agitation body at a low speed and then, rotating it at a high speed. CONSTITUTION: When the prescribed amount of a material is put inside a container 3 and a commercial power source 11 is supplied, the electric motor 2 is rotated at a low speed. Even though the viscosity of the material is low, since the rotation of the agitation body 8 is low, the scattering of the material is small, it is circulated in the state of being in sufficient contact with the disk 9 and air is mixed in the material as the agitation efficiency of the material is improved and the viscosity of the material is rapidly increased. When beating is advanced, the viscosity of the material is increased and the agitation efficiency is lowered, and when prescribed time elapses, the electric motor 2 is rotated at a high speed by a control means. Since the viscosity of the material is increased, even when the agitation body 8 is rotated at a high speed, the material is not powerfully scattered and it is efficiently agitated in the state of being in sufficient contact with the disk 9. When beating is advanced further, the viscosity of the material is increased, the convection of the material is lowered, the upper end of a display rod 10 is covered with the material and it is turned to the state optimum as an ice cream base.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a foaming device for foaming ingredients, especially fresh cream,
This invention relates to a whisking device suitable for whipping materials such as milk, egg yolk, sugar, etc. to produce ice cream dough.

The present applicant rotates a stirring body having a disk, and uses the stirring force of the disk to move materials such as fresh cream, milk, egg yolks, sugar, etc. to an overrun (initial volume) of 60% to 100%. In Japanese Patent Application No. 62-6557, an ice cream dough was proposed by whipping the ice cream to a volume increase of 6 to 2.0 times. Since the stirrer of this device rotates at high speed, when the viscosity of the material is low at the beginning of operation, the rotational force of the disc will blow the material to the outer periphery and the material will hardly come into contact with the stirrer, thus improving the stirring efficiency. There was a problem that the foaming efficiency was lowered due to the lowering of the foaming efficiency.

(c) Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned problems, and an object thereof is to prevent the foaming efficiency from decreasing in the initial stage of operation.

B) Means for Solving the Problems In order to solve the above object, a control means is provided for causing the stirring body to rotate at a low speed and then at a high speed.

(E) Function Since the structure is as described above, when a predetermined amount of material is placed in the container and electricity is applied, the stirring body rotates at a low speed.

At the beginning of operation, the viscosity of the material is low, but since the rotation of the stirrer is low, there is little scattering of the material due to the rotation of the disk, and the material is in sufficient contact with the disk and convects.

Therefore, the stirring efficiency of the material is improved, the viscosity of the material increases rapidly, and air is mixed into the material.

As the foaming progresses, the viscosity of the material increases and the stirring efficiency decreases, making it difficult for air to get mixed in. However, after a predetermined period of time has elapsed, the stirring body is rotated at high speed by the control means. In this state, the viscosity of the material has increased, so even if the stirring body is rotated at high speed, the material will not fly off violently and will be efficiently stirred while being in full contact with the disk.

(f) Embodiment An embodiment of the present invention will be described below in detail with reference to FIGS. 1 to 3.

(1) is a base that houses the electric motor (2), and (3) is a container made of synthetic resin that is removably placed on the base Ill, with a bearing part (4) formed in the center of the bottom. , this bearing 5 (4
) is fixed to the bearing (5). (6) is the bearing (5
), the rotary shaft passing through the container (3) has a coupling (7) at its lower part that removably engages with a coupling (not shown) of the electric motor (2). It's stuck.

(8) is a stirring body made of synthetic resin that is fixed to the upper part of the rotating shaft (6), and includes a disc (9) that is approximately parallel to the bottom of the container (3) and rotation of this disc (9). It consists of a display rod (1) projecting upward from the center. The display rod αG indicates the fresh cream, milk,
Predetermined amount of ingredients such as egg yolk, sugar, etc. 60% to 100%
When the ice cream foams overrun (the optimal condition for ice cream dough that is 16 to 2.0 times its initial volume),
It is formed at a height covered by the material.

Figure 2 shows a schematic circuit diagram, in which the commercial power supply t1)1 includes a DC stabilization power supply circuit tta and a current control circuit! Connected to (13).

The current ijl*oogua+ is connected to the motor (2) to control the current from the commercial power supply ttn to the motor (2). The DC stabilized power supply circuit (121 is connected to the timer circuit I and the rotation speed adjustment circuit αS, and supplies DC stabilized current to the timer circuit α4 and the rotation speed adjustment circuit αS.The timer circuit <14 is connected to the timer circuit I and the rotation speed adjustment circuit αS. A signal is output after a predetermined time (20 seconds to 30 seconds in this embodiment), and the rotation speed adjustment circuit αS inputs the signal from the timer circuit I and outputs a signal to the current control circuit αJ. The current control circuit (13) lowers the current supplied to the electric motor (21) until the signal from the rotational speed adjustment circuit α9 is inputted to transmit the electric motor (2) at a low speed of 600 Orpm to 7000 rpm in this embodiment. ), after the signal from the rotational speed adjustment circuit α is input, the supplied current is increased to rotate the motor (2) at high speed (1200 rpm to 15000 rpm in this embodiment) as shown in FIG. The current control circuit d3, timer circuit I1, rotation speed E14 adjustment circuit (151) constitute a control means.

Next, to explain the operation, put a predetermined amount of ingredients such as fresh cream, milk, egg yolk, sugar, etc. into the container (3), and
When the source (Ill) is supplied, the electric motor (2)
It rotates at a low speed of about 7,000 rpm. At the beginning of operation, the viscosity of the material is low, but because the rotation of the agitator (8) is low,
The scattering of the material due to the rotation of the disc (9) is small, and the material convects while being in sufficient contact with the disc (9) as shown in FIG. Therefore, the stirring efficiency of the material is improved, the viscosity of the material increases rapidly, and air is mixed into the material.

As the whisking progresses, the viscosity of the material increases and the stirring efficiency decreases, but after a predetermined period of time has elapsed after the power is supplied, the control means will control the electric motor a (2) to a speed of 1200 Orpm or more.
It rotates at a high speed of about 15,000 rpm. In this state, the viscosity of the material has increased, so even if the stirrer (8) is rotated at high speed, the material will not scatter violently and the disc (
9) is efficiently stirred in a state in which it is in sufficient contact with.

As the whisking further progresses, the viscosity of the material increases, and even though the agitator (8) is rotating at high speed, the disc (9)
The convection of the material due to the rotational force of the indicator rod (I
The upper end of G is covered with material. This is the so-called 60%
An overrun state of ~100% is the optimal state for ice cream dough in which the material foams to 16 to 2.0 times its initial volume.

In this example, the rotation speed of the electric motor (2), that is, the rotation speed of the agitator (8) was changed from low speed rotation to high speed rotation as shown in FIG. ), the change may be made in stages, or as shown in Figures 4(b) and (C).
, (d), it may be changed gradually.

(G) Effects of the Invention As described above, according to the present invention, it is possible to improve the stirring efficiency at the initial stage of operation by reducing the stirring force of the stirring body when the viscosity of the material is low in the initial state. Accordingly, it is possible to increase the stirring force of the stirring body and produce ice cream dough in an optimally whipped state in a short time.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of the main part of an embodiment of the present invention, Fig. 2 is a schematic diagram of 8 factors, and Fig. 6 is a diagram showing the relationship between operating time and rotation speed.
FIG. 4 is a diagram showing the relationship between the operating time and the rotation speed of other embodiments. - (1)...Base, (2)...Electric motor, ! 31・
... Container, (8) ... Stirring body, (9) ... Disc, (13 ... Current control circuit, I ... Timer circuit, αS ... Rotation speed adjustment circuit.

Claims (1)

[Claims] (1) A base having a built-in electric motor, a container placed on the base, and an agitator having a disc housed in the container, driven by the electric motor, and rotating close to the bottom of the container. A foaming device comprising: a control means for causing the stirring body to rotate at a low speed and then at a high speed.