JPH02109521A - Cooker - Google Patents
CookerInfo
- Publication number
- JPH02109521A JPH02109521A JP26480188A JP26480188A JPH02109521A JP H02109521 A JPH02109521 A JP H02109521A JP 26480188 A JP26480188 A JP 26480188A JP 26480188 A JP26480188 A JP 26480188A JP H02109521 A JPH02109521 A JP H02109521A
- Authority
- JP
- Japan
- Prior art keywords
- thermometer
- gelatine
- hole
- gelatin
- lid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 abstract description 32
- 235000019322 gelatine Nutrition 0.000 abstract description 32
- 239000007788 liquid Substances 0.000 abstract description 11
- 238000003756 stirring Methods 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 239000011521 glass Substances 0.000 abstract description 2
- 239000001828 Gelatine Substances 0.000 abstract 8
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 description 24
- 239000008273 gelatin Substances 0.000 description 24
- 235000011852 gelatine desserts Nutrition 0.000 description 24
- 239000000243 solution Substances 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000257465 Echinoidea Species 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
Landscapes
- Food-Manufacturing Devices (AREA)
- Crushing And Pulverization Processes (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は一般家庭用および業務用として使用され、調理
物を入れる容器内底部に駆動機構により回転する回転体
を備えて、ももやゼラチン液等のかくはん、泡立てをな
しうる調理器に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is used for general household and commercial purposes, and is equipped with a rotating body that is rotated by a drive mechanism at the inner bottom of a container for storing food, and is used for storing peach, gelatin liquid, etc. This relates to a cooking device that can stir and whisk.
従来の技術
この種調理器は、第3図に示すように従来コツプ/の中
に、水、もも等の材料、シロップ、砂糖、氷等を入れ、
下部のカッター2の高速回転によりかくはんし、その後
コツプふた3の凹部にお湯に溶かしたゼラチン液を入れ
、中央の穴部3aよシ注入して同時にかくはん後、取り
出して自然に固まった後、食する冷菓を作るものである
。BACKGROUND OF THE INVENTION As shown in Fig. 3, this kind of cooking device conventionally involves putting ingredients such as water, peaches, syrup, sugar, ice, etc. into a pot.
Stir by high-speed rotation of cutter 2 at the bottom, then pour gelatin solution dissolved in hot water into the concave part of the lid 3, pour it into the hole 3a in the center, stir at the same time, take it out, allow it to harden naturally, and then pour it into the pot. It is used to make frozen desserts.
お湯とゼラチンのかくはんによってゼラチンを溶かした
後、約60℃値まで冷やす方が冷菓の出来がよいが、温
度を計る手段が手軽で、”なかった。Frozen desserts are better if the gelatin is dissolved by stirring hot water and gelatin and then cooled to about 60 degrees Celsius, but there is no easy way to measure the temperature.
発明が解決しようとする課題
ゼラチンを溶かすお湯はジャーポット等の保温中のお湯
を一般的に使用するが、この温度が90℃前後である。Problems to be Solved by the Invention The hot water used to dissolve gelatin is generally kept warm in a jar pot or the like, and this temperature is around 90°C.
このお湯をあり合わせて容器に必要量移した後、粉状の
ゼラチンを入れ、はし等を使ってかくはんし、ゼラチン
を溶かす。この溶けたゼラチン液の温度を手軽にはかる
手段がなくて、熱いままふた3の四部に入れ、穴よシも
も、シロップ、砂糖、水、氷等のかくはん中の調理物に
注入する。Transfer the required amount of hot water to a container, then add powdered gelatin and stir using chopsticks to dissolve the gelatin. Since there is no easy way to measure the temperature of this melted gelatin liquid, it is poured into the four parts of the lid 3 while still hot, and poured into the food being stirred, such as peach, syrup, sugar, water, ice, etc.
このゼラチンの注入温度が高すぎて調理物の温度が上が
りなかなか固まらないという問題があった。There was a problem in that the gelatin injection temperature was too high, causing the temperature of the food to rise and the gelatin not solidifying easily.
課題を解決するための手段
本発明は、調理物を入れるコツプを装着するコツプダイ
を上部の外周に構成した上本体を設け、前記コツプダイ
内の平坦部に駆動機構により回転されるカッターを設け
、前記コツプダイにコツプを装着し、前記コツプ上部に
中央に下方に突出する四部を有するふたを装着し、前記
ふたの上面部には前記四部の周囲にリング部を一体に構
成し、前記・四部には穴を穿設し、前記リング部内に頂
部に温度計を挿入する円筒形の受部を構成した温度計保
持具を装着し、前記温度計保持具の受部に温度計を摺動
自在に挿入し、前記凹部の穴を温度計でふさぐよう構成
したものである。Means for Solving the Problems The present invention provides an upper main body having a potted top die on the outer periphery of the upper part for mounting a tipped tip for storing food, a cutter rotated by a drive mechanism on a flat part of the tipped die, and a cutter rotated by a drive mechanism. A cot tip is attached to the die, a lid having four parts protruding downward in the center is attached to the upper part of the tip, a ring part is integrally formed around the four parts on the upper surface part of the lid, and a ring part is integrally formed around the four parts, and the four parts are A hole is bored and a thermometer holder comprising a cylindrical receiving part into which a thermometer is inserted at the top in the ring part is attached, and the thermometer is slidably inserted into the receiving part of the thermometer holder. The thermometer is configured to cover the hole in the recessed portion with a thermometer.
作用 本発明は前記構成による作用は次のようになる。action The effects of the above configuration of the present invention are as follows.
あり合わせの容器に必要量のお湯を入れ、この中に粉状
ゼラチンを入れ、はし等でかくはんしながらゼラチンを
溶かしていく。Pour the required amount of hot water into a ready-made container, add the powdered gelatin into it, and stir with chopsticks to dissolve the gelatin.
次にこのゼラチン液をふたの凹部に移す。凹部には温度
計が組み込まれているので、現在の液温を正確に知るこ
とができ、適温60℃前後まで放置しておく。適温にな
ったら温度計を持ちあげると穴よシゼラチン液が注入さ
れ、最適温度のゼラチンと調理、物とがかくはんできる
ので、短時間で調理物を固めることができる効果を生ず
る。Next, transfer this gelatin solution to the recess in the lid. There is a thermometer built into the recess, so you can accurately know the current temperature of the liquid, and leave it until it reaches the appropriate temperature of around 60°C. When the thermometer reaches the appropriate temperature, pick up the thermometer and the shigelatin liquid will be injected through the hole, allowing the gelatin at the optimum temperature to cook and stir the food, resulting in the effect of solidifying the food in a short period of time.
実施例
第1図は本発明の調理器の一実施例の断面図、第2図は
第1図の平面図を示す。Embodiment FIG. 1 is a sectional view of an embodiment of the cooking device of the present invention, and FIG. 2 is a plan view of FIG. 1.
図において、llは上本体、/2は下本体で、内部に動
力伝達用の電動機13を設けている。In the figure, 11 is an upper body, /2 is a lower body, and an electric motor 13 for power transmission is provided inside.
上本体l/の上部には数ケ所の爪を設けたコネクターシ
タl弘を電動機/3の軸部にねじ等で固定している。At the top of the upper body l/, a connector with several claws is fixed to the shaft of the motor/3 with screws or the like.
上本体l/の上部には、上本体/lと着脱自在なコツプ
16を有しておシ、コツプダイ/りにガラス又はプラス
チック製のコツプ16をねじ等で着脱自在に設けている
。The top of the upper body 1/1 has a tip 16 which is detachable from the upper body 1, and a glass or plastic tip 16 is detachably attached to the tip die/by using a screw or the like.
コツプダイ/夕の中央部には、コネクターシタ/≠と嵌
合するコネクターウニ/7を主軸/Iにねじ止め固定し
、主軸/ざの上部には略十字形のカッターlりをかしめ
ている。In the center of the top die/button, a connector urchin/7 that fits with the connector seat/≠ is screwed and fixed to the main shaft/I, and a substantially cross-shaped cutter 1 is caulked to the upper part of the main shaft/za.
コツプ16の上部には、コツプ16内の材料がこぼれな
いようにふた。20を着脱自在に設けている。ふた20
には溶けたゼラチン液を貯める半球形状の凹部20aと
凹部20aの中央部に注入する穴20bを設け、外周に
環状縁部−20dを構成する。There is a lid on the top of the pot 16 to prevent the material inside the pot from spilling. 20 is detachably provided. Lid 20
A hemispherical recess 20a for storing the melted gelatin solution and a hole 20b for injection are provided in the center of the recess 20a, and an annular edge -20d is formed on the outer periphery.
また環状縁部20dの上部には、リング部20cを一体
に設け、一部突起部を形成している。リング部20cに
は円錐面形状の保持具2/をとりつける。保持具21の
頂部の上部には受部21aを、中間に開口部21bを、
下部にはリング部20Gと接する環状縁部2/cを一体
に構成する。Further, a ring portion 20c is integrally provided on the upper portion of the annular edge portion 20d, and a portion of the ring portion 20c is formed as a protrusion. A holder 2/ having a conical surface shape is attached to the ring portion 20c. A receiving part 21a is provided at the upper part of the top of the holder 21, and an opening part 21b is provided in the middle.
An annular edge portion 2/c in contact with the ring portion 20G is integrally formed at the lower portion.
受部2/aには温度計22を組み込み、摺動自在にする
と共に、球面部22aでふた20の穴20bをふさぐよ
うにしている。A thermometer 22 is incorporated into the receiving part 2/a so as to be slidable, and the hole 20b of the lid 20 is closed by the spherical part 22a.
本発明の調理器の動作を次に説明する。The operation of the cooking device of the present invention will be explained next.
あり合わせの容器にお湯、次に粉状のゼラチンを必要量
入れ、けし等でかくはんし、ゼラチンを溶かす。ゼラチ
ン液をふた20の凹部20aに移す。この凹部20aに
は温度計22を組み込んでいるので、ゼラチン液の温度
を正確に瞬時に知ることができる。Pour the required amount of hot water and powdered gelatin into a ready-made container, and stir with poppy seeds to dissolve the gelatin. Transfer the gelatin solution to the recess 20a of the lid 20. Since a thermometer 22 is incorporated in this recess 20a, the temperature of the gelatin liquid can be accurately and instantaneously determined.
60℃前・後になるまで放置した後、温度計、22を持
ち上げると四部20aの穴、20bがひらき、最適温度
のゼラチン液をかくはん中の調理物の中へ注入すること
ができるものである。After allowing the temperature to reach around 60°C, when the thermometer 22 is lifted, the holes 20b in the four parts 20a open, allowing gelatin liquid at the optimum temperature to be injected into the food being stirred.
発明の効果
本発明は、ふたの凹部に温度計を組み込むと共に、温度
計の球面部でふたの四部穴をふさいだりあけたシするよ
うに摺動自在にしたものである。Effects of the Invention The present invention incorporates a thermometer into the concave portion of the lid, and allows the spherical portion of the thermometer to slide freely to cover or open the four holes in the lid.
そのため、ゼラチンの最適温度である60℃前後まで溶
けたゼラチン液を貯めておき、60℃前後になったら温
度計を持ちあげて穴より調理物にゼラチンを注入できる
。最適温度のゼラチンを調理物に注入できるので、短時
間で調理物を固め、おいしい冷菓をつくることができる
効果を生ずる。Therefore, you can store gelatin liquid that has been melted to around 60 degrees Celsius, which is the optimum temperature for gelatin, and when the temperature reaches around 60 degrees Celsius, you can lift the thermometer and pour gelatin into the food through the hole. Since gelatin at the optimum temperature can be injected into the food, the food can be hardened in a short time, producing the effect of making delicious frozen desserts.
第1図は本発明の調理器の一実施例の要部断面図、第2
図は同平面図、第3図は従来実施例、を示す。
//:上本体、 12:下本体、 /3:電動機、/!
:コネクターシタ、/J″:コップダイ、 /6:コツ
プ、 17:コネクターウニ、 lr:主軸、 lり:
カッター
20:ふた、 2 (7a :凹部、 20b:穴、2
0c:リング部、 21:保持具1
.2/ a :受部、 22=温度計、22a:球面部
。
特許出願人 松下電器産業株式会社代理人弁理士
阿 部 功第2図
第1膳
第3図Fig. 1 is a sectional view of essential parts of an embodiment of the cooking device of the present invention;
The figure shows a plan view of the same, and FIG. 3 shows a conventional embodiment. //: Upper body, 12: Lower body, /3: Electric motor, /!
: Connector seat, /J″: Cup die, /6: Cop, 17: Connector sear, lr: Main shaft, lr:
Cutter 20: Lid, 2 (7a: recess, 20b: hole, 2
0c: Ring part, 21: Holder 1. 2/a: receiving part, 22=thermometer, 22a: spherical part. Patent applicant: Patent attorney representing Matsushita Electric Industrial Co., Ltd.
Isao Abe Figure 2 Figure 1 Table 3
Claims (1)
周に構成した上本体を設け、前記コップダイ内の平坦部
に駆動機構により回転されるカッターを設け、前記コッ
プダイにコップを装着し、前記コップ上部に中央に下方
に突出する凹部を有するふたを装着し、前記ふたの上面
部には前記凹部の周囲にリング部を一体に構成し、前記
凹部には穴を穿設し、前記リング部内に頂部に温度計を
挿入する円筒形の受部を構成した温度計保持具を装着し
、前記温度計保持具の受部に温度計を摺動自在に挿入し
、前記凹部の穴を温度計でふさぐよう構成してなる調理
器。An upper body is provided with a cup die on the outer periphery of the upper part for attaching a cup for storing food, a cutter rotated by a drive mechanism is provided in a flat part within the cup die, a cup is attached to the cup die, and a cutter is attached to the upper part of the cup. A lid having a concave portion protruding downward in the center is attached, a ring portion is integrally formed on the top surface of the lid around the concave portion, a hole is bored in the concave portion, and a hole is formed in the top portion of the top surface of the lid. A thermometer holder comprising a cylindrical receiving part into which a thermometer is inserted is attached, the thermometer is slidably inserted into the receiving part of the thermometer holder, and the hole in the recess is covered with the thermometer. A cooking device made up of
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63264801A JP2540614B2 (en) | 1988-10-20 | 1988-10-20 | Cooking device |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63264801A JP2540614B2 (en) | 1988-10-20 | 1988-10-20 | Cooking device |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02109521A true JPH02109521A (en) | 1990-04-23 |
JP2540614B2 JP2540614B2 (en) | 1996-10-09 |
Family
ID=17408403
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63264801A Expired - Lifetime JP2540614B2 (en) | 1988-10-20 | 1988-10-20 | Cooking device |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2540614B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0362535U (en) * | 1989-10-20 | 1991-06-19 |
-
1988
- 1988-10-20 JP JP63264801A patent/JP2540614B2/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0362535U (en) * | 1989-10-20 | 1991-06-19 |
Also Published As
Publication number | Publication date |
---|---|
JP2540614B2 (en) | 1996-10-09 |
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