JPH01107721A - Whisk - Google Patents

Abstract

PURPOSE: To make it possible to whip even materials of different viscosities to an optimum state by controlling the rotation speed of an agitation body based on the output of a detection part for detecting the viscosity of the material inside a container. CONSTITUTION: A prescribed amount of the material is put inside the container 3, an electric motor 2 is driven, a current control circuit 13 rotates the agitation body 8 at a low speed and the material is uniformly mixed. The currents i1 and i2 of the electric motor 2 at the time 10 seconds after the material is almost uniformly mixed and the time 5 seconds after that are detected by a load current detection circuit 17 and the difference i2 -i1 is compared with a reference current i0 in an arithmetic circuit 18. The current control circuit 13 substantially increases a supply current to the electric motor 2 and rotates the electric motor 2 at a high speed at the time of i0 <i2 -i1 and the electric motor 2 is rotated at a middle speed at the time of i0 >i2 -i1 . The state of rotating it at a high speed is the case of using the whip cream of milk fat whose initial viscosity is relatively high and the state of rotating it at a middle speed is the case of using the whip cream of vegetable fat whose initial viscosity is relatively low. When beating is advanced, the viscosity of the material is increased, the upper end of the display rod 10 of the agitation body 8 is covered with the material and the material is turned to the state optimum as an ice cream base beaten to 1.6-2.0 fold of an initial volume.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a foaming device for foaming ingredients, especially fresh cream,
Foam ingredients such as milk, egg yolks, and sugar.

The present invention relates to a suitable frothing device for producing ice cream dough.

(B) Prior art The present applicant filed a patent application in 1982 for a foaming device that rotates a stirring body having a disk and whips ingredients such as fresh cream, milk, egg yolks, sugar, etc. to produce ice cream batter. -6557
It was proposed in the issue.

This ice cream batter is not completely whipped, but has an overrun of 60% to 100% (1.6 of the initial volume).
times ~2. ．． Since it is optimal to whisk the material to a volume increase of θ times), the outer diameter and diameter of the disk should be such that stirring becomes difficult when the viscosity exceeds the viscosity of the material when foaming to an overrun of 60% to 100%. The number of revolutions must be adjusted to prevent excessive foaming.

On the other hand, among the ingredients for ice cream batter, fresh cream is
It is broadly classified into vegetable fat and milk fat, and its characteristics differ depending on the type. That is, since fresh cream made from vegetable fat has a low initial viscosity, air is easily mixed in with the rotation of the disc of the agitator, and overrun is likely to occur. On the other hand, fresh cream made from milk fat has a relatively high viscosity from the beginning, so it is difficult for air to get mixed in and it is difficult to overrun.

Therefore, if the outer diameter and rotational speed of the disk, that is, the stirring power of the disk, are adjusted to the nine ingredients using vegetable fat fresh cream, the ingredients using milk fat fresh cream will be 60% to 100% It does not foam due to overrun, and when combined with ingredients using fresh cream made from milk fat, ingredients using fresh cream made from vegetable fat will foam to an overrun of 1.0% or more, making it ideal for ice cream batter. I couldn't generate anything.

(c) Problems to be Solved by the Invention The present invention was made in view of the above-mentioned problems, and it is an object of the present invention to provide a foaming device that can foam materials with different viscosities in an optimal foaming state.

B) Means for solving the problem In order to achieve the above object, a detection section that detects the viscosity of the material in the container and a control section that controls the rotational speed of the stirring body based on the output of this detection section are provided. .

(E) Function Since the configuration is as described above, the viscosity of the material in the container is detected by the detection unit, and based on the output, the control unit controls the electric motor.
Materials with low viscosity are rotated at low speeds, and materials with high viscosity are rotated at high speeds.

(F) Example An example of the present invention is W! This will be explained in detail below based on FIG. 11 and FIG.

(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 (1), with a receiving part (4) approximately in the center of the bottom. and a receiving part (4) with
The K bearing (5) is fixed. (6) is the bearing (5)
A coupling (7) is fixedly attached to the lower part of the container (31), and the coupling (7) is rotatably supported on the container (31) and is rotatably supported on the bottom surface of the container (31). are doing.

(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 rotates approximately parallel to the bottom surface of the container (3) and this disc (9). ) and an indicator rod αG extending upward from the center of rotation.

The display bar ae is 60% of the predetermined amount of ingredients placed in the container (3) consisting of fresh cream, milk, egg yolks, sugar, etc.
It is formed at a height that will cover the material when it bubbles to ~100% overrun.

Next, to explain the schematic circuit based on Figure 2, the commercial power supply α
υ is connected to the DC stabilizing power supply circuit α2 and the current control circuit a3. The current control circuit 0 is connected to the motor +21K and controls the current supplied to the motor (2) from the commercial power supply (11), and controls the motor 12) at a low speed (in this example, 6°C).
oorpm to 7,000 rpm), then input a signal from the rotation speed adjustment circuit (to) described later to cause medium speed rotation (1,010,000 rpm in this example) or high speed rotation (1,400 orpm in this example). The direct emotion stabilizing power supply circuit α2 includes a timer circuit (1
4. Connected to the reference current generation circuit α9 and the rotation speed adjustment circuit (to). The timer circuit 04 is fresh cream,
After a predetermined time (10 seconds in this example) has elapsed to ensure that the ingredients such as milk, egg yolks, sugar, etc. are mixed approximately uniformly by the rotation of the stirring member (8), and after a certain time (10 seconds in this example) after the predetermined time (5 seconds in this example). 2 seconds), operate the load current detection circuit n'n,
The load current cooling circuit v; r side detects the current of the motor (2) after the predetermined time and a fixed time thereafter and outputs it to the arithmetic circuit 18. The arithmetic circuit α♂ inputs the output from the load current detection circuit αη, and if the current after a predetermined time is i and the current after a certain time is i, then i@−i is sent to the reference current generation circuit. ! Compared with the reference voltage i of 9,
Output to the rotation speed adjustment circuit (to). The rotation speed adjustment circuit (to) inputs the output of the arithmetic circuit line, and if it is LL, it is determined that the material has a low initial viscosity, that is, the round material is made of vegetable fat fresh cream. and the current control circuit (
13 outputs a signal to rotate the electric motor (2) at medium speed,
If L< 1m-11, it is determined that the material has a high initial viscosity, that is, the material uses milk fat cream, and a signal is output to the current control circuit a3 to rotate the electric motor (2) at high speed. .

The timer circuit (1) and the reference current generation circuit (15)
), load current detection circuit 07'! and arithmetic circuits constitute a viscosity detection section, and the current control circuit fi31 and the rotation speed adjustment circuit (to) constitute a control section.

Next, the operation will be explained. Put a predetermined amount of ingredients consisting of fresh cream, milk, egg yolks, and sugar paste into the container (3) and use it for commercial purposes. !
The W1 motive (2) is activated by supplying the source αυ. At the beginning of operation, the current control circuit (1) controls the stirring body (8) at 600 rpm.
Rotate at low speed of ~7000 rl) m to mix the materials uniformly. In addition, since the viscosity of the material is low in this initial state of operation, the material tends to scatter outwards violently due to the rotational force of the disk (9), but since the rotation speed of the agitator (8) is low, the material cannot be stirred. The force is relatively small, so the material
As shown in the figure, the mixture is efficiently stirred in sufficient contact with the disk (9) and foamed by convection along the inner surface of the container (3).

The current of the motor (2) is detected 10 seconds after the materials are mixed approximately evenly and 5 seconds after that by the load current configuration circuit surface, and the calculation circuit (load current i after 10 seconds with one mallet and its The difference i, -i, with the load current 12 after 5 seconds is compared with the reference current 1. If i, (in -t), the current control circuit (1 Electric motors (2
) at a high speed of about 1400 Orpm, i
, )i, -i, the current control circuit ++3 is the motor (
2) by increasing the current supplied to the motor (2) to 1000
Rotate at a medium speed of Orpm. This state of rotation at high speed is used when producing ice cream dough from raw cream made from milk fat with a relatively high initial viscosity, while the state of rotation at medium speed is used when producing fresh cream made from vegetable fat, which has a relatively low initial viscosity. This is the case when ice cream dough is produced from the used materials.

As whipping progresses, the viscosity of the material increases and the disc (9)
The convection of the material due to the rotational force of the stirrer (8) decreases, and the upper end of the indicator rod (1G) of the stirrer (8) is covered with the material. It is in the optimum state as an ice cream dough that is foamed 6 times to λO times.

In this embodiment, the speed is changed from low speed to high speed or medium speed all at once, but the speed may be changed gradually. Further, in this embodiment, the viscosity of the material was determined based on a change in the viscosity of the material, but the viscosity may be detected by other means such as using a viscosity detection element.

(G) Effects of the Invention As described above, according to the present invention, the number of rotations of the stirring body can be controlled according to the viscosity of the material, and the foaming can be automatically achieved in an optimal state.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings all show one embodiment of the present invention, with FIG. 1 being a cutaway side view of essential parts, and FIG. 2 being a schematic circuit diagram.

Claims (1)

[Claims] (1) A stirring body having a base containing a built-in electric motor, a container placed on the base, and a disc housed in the container and driven by the electric motor and rotating close to the bottom of the container. a detection unit that detects the viscosity of the material in the container;
A foaming device comprising: a control section that controls the rotational speed of an agitator based on the output of the detection section.