JPH0323821A - Cooking container - Google Patents
Cooking containerInfo
- Publication number
- JPH0323821A JPH0323821A JP15737589A JP15737589A JPH0323821A JP H0323821 A JPH0323821 A JP H0323821A JP 15737589 A JP15737589 A JP 15737589A JP 15737589 A JP15737589 A JP 15737589A JP H0323821 A JPH0323821 A JP H0323821A
- Authority
- JP
- Japan
- Prior art keywords
- container
- stirring
- inside wall
- stirring body
- auxiliary
- 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.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 54
- 239000000463 material Substances 0.000 claims abstract description 40
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 239000011346 highly viscous material Substances 0.000 abstract description 4
- 230000002093 peripheral effect Effects 0.000 abstract description 3
- 239000000057 synthetic resin Substances 0.000 abstract description 3
- 229920003002 synthetic resin Polymers 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 description 15
- 239000003082 abrasive agent Substances 0.000 description 6
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 239000006260 foam Substances 0.000 description 5
- 238000005187 foaming Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
Description
【発明の詳細な説明】
(イ)産業上の利用分野
本発明は、材料を泡立てる調理器、特に卵白、砂糖当か
らなる材料を泡立ててメレンゲ生地及びメレンゲ生地を
使用した菓子生地を生成するのに好適な調理器に関する
。Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a cooking device for whipping ingredients, particularly for whipping ingredients consisting of egg whites and sugar to produce meringue dough and confectionery dough using meringue dough. The present invention relates to a cooker suitable for use in cooking.
(ロ)従来の技術
従来,生クリーム等を泡立てる調理器として特公昭6
0−3 3 0 6 5号公報(A47J43/Ol{
)が知られている。この調理器の撹拌体は、円盤状に形
或されているため、材料を撹拌する力は弱く、従って、
高速回転させても材料の飛び散つがないと共に泡の破壊
が少なく、良質の泡立てかできるものである。(b) Conventional technology Traditionally, it was used as a cooking device for whipping fresh cream etc.
Publication No. 0-3 3 0 6 5 (A47J43/Ol{
)It has been known. The stirring body of this cooker is shaped like a disk, so the power to stir the ingredients is weak, and therefore,
Even when rotated at high speed, there is no scattering of the material, there is little destruction of the foam, and only high-quality foam can be produced.
しかしながら、前記撹拌体は、粘度の低い生クリーム等
には適しているか、粘度の高い卵白等の泡立てには不適
当なものであった。However, the agitating body is suitable for whipping fresh cream with a low viscosity, but is not suitable for whipping a high viscosity egg white or the like.
即ち、前記撹拌体は円盤状に形成されており、撹拌力が
弱いため、粘度の高い卵自等の材料を撹拌すると、材料
はすぐに撹拌体が撹拌できる限度の粘度に達し、4:4
料があまり泡立っていないのにもかかわらず、撹拌体か
せ空転してしまう欠点がある。That is, the agitation body is formed into a disk shape and has a weak stirring force, so when stirring a highly viscous material such as eggs, the material quickly reaches the maximum viscosity that can be stirred by the agitation body, resulting in a ratio of 4:4.
The drawback is that the stirrer spins idly even though the mixture is not very foamy.
(ハ) 発明が解決し,ようとする課題本発明は、卵白
等の粘度の高い材料を、高速回転で良質の泡立て状態に
泡立てることができる調理器を提供することを課題とす
る。(c) Problems to be Solved by the Invention An object of the present invention is to provide a cooking device that can whip highly viscous materials such as egg whites into a high-quality whipped state at high speed.
(二)課題を解決するための手段
撹拌体の駆動機構以外の駆動手段により回転して容器内
側壁近傍の材料を撹拌する補助1覚拌体を、蓋体に回転
自在に設(づる。(2) Means for Solving the Problems An auxiliary stirrer is rotatably mounted on the lid, which rotates by a drive means other than the drive mechanism of the stirrer to stir the material near the inner wall of the container.
(ホ)作 用
容器内に所定量の祠料を入れ、撹拌体を凹転すると、材
料は撹拌体の撹拌力により対流しながら撹拌体の回転あ
向により回転する撹拌流を発生し、空気を混入して徐々
に泡立つ。一方、補助撹拌体も回転する。(E) Effect When a predetermined amount of abrasive material is placed in the container and the stirring body is rotated concavely, the material convects due to the stirring force of the stirring body, and a stirring flow is generated which rotates due to the rotation direction of the stirring body, and air is Mix and gradually foam. On the other hand, the auxiliary stirring body also rotates.
材料のmfflてが進行すると、材料の粘度が増大し、
材料の撹拌流が小さくなる。特に、撹拌体の撹拌力が容
器内側壁近傍にまで達しにくくなり、容器内側壁近傍で
の4=4料の撹拌流が小さくなるが、補助撹拌体か容器
内測壁近傍の材料を撹拌するので、材料は袖助撹拌体に
より泡立てを促進される。As mffl of the material progresses, the viscosity of the material increases,
The stirring flow of the material becomes smaller. In particular, the stirring force of the stirrer becomes difficult to reach near the inner wall of the container, and the stirring flow of the 4=4 material near the inner wall of the container becomes smaller, but the auxiliary stirrer or the material near the inner wall of the container is stirred. Therefore, the foaming of the material is promoted by the sleeve aid agitator.
更に泡立てか進行すると、祠料の粘度が更に増大し、撹
拌体の撹拌力では材料を撹拌することができなくなって
撹拌体が空転する。この状態が泡立て完了の状態で、メ
レンゲ生地の出来−Lがりの状態である。As the foaming progresses further, the viscosity of the abrasive material further increases, and the stirring force of the agitator becomes unable to stir the material, causing the agitator to idle. This state is the state where whipping is completed and the meringue dough is finished.
(へ)実施例
木発明の−・実施例を第1図乃至第4図にフl−,Jき
以下に詳述する。(F) Embodiments Examples of the invention are shown in FIGS. 1 to 4 and will be described in detail below.
(1)は電動機(2)を内蔵する合或樹脂製の水体で前
記電動機(2)の出力軸(3)が本体(1)上面略中央
部の開口(1a)を貫通して本体(1)七万に延没され
ており、前記出力軸(3)上部にはカンフ゛り〉ク(4
)が設けられている。(1) is a water body made of plastic containing an electric motor (2), and the output shaft (3) of the electric motor (2) passes through an opening (1a) in the approximate center of the upper surface of the main body (1). ) is extended and recessed by 70,000 mm, and there is a camouflage link (4
) is provided.
(5)は前記本体(1)上に着脱自イ1:に載置される
合成樹脂製の容器て、底面略中央部に筒部(5a)を一
体に下方に向って垂設している。(6)は前記筒部(5
a)に軸受(7)及びオイルシール(8)を介して回転
自在に水密的に枢支された回転軸で、下部に前記カップ
リンク(4)に係IB2自在に係合するカンプリンタ(
9)を形成している。(5) is a container made of synthetic resin that is placed on the main body (1) in a removable manner 1, and a cylindrical part (5a) is integrally provided in the substantially central part of the bottom surface downwardly. . (6) is the cylindrical portion (5
a) is a rotary shaft rotatably and watertightly supported via a bearing (7) and an oil seal (8), and a camp printer (IB2) that freely engages with the cup link (4) at its lower part;
9).
(10)は前記容器(5)内の回転軸(6N二部に因着
された合成開脂製の撹拌体で、前記容器(5)内底面に
近接して回転する円盤(10a)と、該円盤の回転中心
から上方に突設する表示杆(job)とから構戒されて
おり、■J記表示杆(IOb)は容器(5)内に入れら
れた卵白、砂糖からなる所定量の+A料を泡3
立てて生成したメレンゲ生地に、ヨーグルl− 、果物
のペースI・等の味付材料及びゼラチン等の固形材料か
らなる所定量の追加祠料を入れて撹拌する場合、5メレ
ンゲ生地と追加材料がほぼ完全に混さ゛り合った際、混
り合った生地によって表示杆(10b)上端か覆われる
高さに形成されている。尚、追加材料によっては、メレ
ンゲ生地の泡が消されてしまい、ほぼ完全に混り合って
も表示杆(]Ob)上端が覆われない場合もある。(10) is a stirring body made of synthetic open fat attached to the rotating shaft (6N two parts) in the container (5), and a disk (10a) that rotates close to the inner bottom surface of the container (5); It is controlled by an indicator rod (job) protruding upward from the center of rotation of the disk, and the J indicator rod (IOb) is used to display a predetermined amount of egg whites and sugar placed in the container (5). When adding a predetermined amount of additional abrasive ingredients consisting of flavoring materials such as yogurt l-, fruit paste I, etc. and solid materials such as gelatin to the meringue dough produced by whisking +A ingredients for 3 times, and stirring the meringue dough, 5 meringue When the dough and additional ingredients are almost completely mixed, the mixture is formed to a height that covers the top of the display rod (10b).Depending on the additional ingredients, the bubbles in the meringue dough may disappear. In some cases, even if the mixture is almost completely mixed, the upper end of the display rod (]Ob) may not be covered.
(11)は前記容器(5)上面開口部を開閉自在に施蓋
する透明な合成樹脂製の蓋体で、外周部に追加材料を収
納する収納部(12)を凹設している。前記収納部(1
2)は蓋体(11)外周に向うに従って漸次深くなるよ
うに形成され、その最深部に、収納部(12)内の追加
拐料を容器(5)の内側壁近傍に注ぐ投入口(13)を
形成している。(11) is a lid made of transparent synthetic resin that can be opened and closed on the top opening of the container (5), and has a storage part (12) recessed in the outer periphery for storing additional materials. The storage section (1
2) is formed to become gradually deeper toward the outer periphery of the lid (11), and at its deepest part there is an inlet (13) for pouring the additional detergent in the storage part (12) into the vicinity of the inner wall of the container (5). ) is formed.
(14)は前記惹体(l1)上面に形成された収納室(
l4a)に装着された駆動手段となるモータで、後述す
る補助撹拌体(15)を撹拌体(10)と同方向に回転
するようになっている6
4
(15)は前記軸部(l4)に着脱自在に装着される合
戒樹脂製の補助撹拌体で、前記モータ(14)に着脱自
在に係合する軸部(15a)と、該軸部から略水平方向
に、且つ外周側か中心側よりも回転方向に対し遅れるよ
うに湾曲して一体に形戊された水平片(15b)と、該
水平片の外周端から下方に向って、且前記容器(5)内
側壁から少許の間隔を有して−体に垂設された円柱状の
外羽根(’15c)とから構成されている。(14) is a storage chamber (
6 4 (15) is a motor serving as a driving means attached to the shaft portion (l4a) that rotates an auxiliary stirring body (15), which will be described later, in the same direction as the stirring body (10). It is an auxiliary agitator made of a resin that is removably attached to the motor (14), and has a shaft (15a) that removably engages with the motor (14), and a shaft (15a) extending from the shaft in a substantially horizontal direction and from the outer peripheral side to the center. A horizontal piece (15b) that is curved and integrally formed so as to lag behind the side in the rotational direction, and a small distance from the inner wall of the container (5) downward from the outer peripheral edge of the horizontal piece. It is composed of cylindrical outer blades ('15c) that are vertically installed on the body.
次に動作を説明する。容器(5)内に卵白、砂糖等から
なる所定量の材料を入れて、この容器(5)を本体(1
)上に載置し、補助撹拌体(15)を装着した蓋体(1
1)にて容器(5)」一面開口部を施蓋する。Next, the operation will be explained. Put a predetermined amount of ingredients such as egg whites and sugar into the container (5), and then insert the container (5) into the main body (1).
) and equipped with the auxiliary stirrer (15).
1) Close the opening on one side of the container (5).
そして、本体(1)に設けられた図示しないス,イツチ
を操作して電動機(2)を駆動し、撹拌体(10)を1
2.OOOrpm〜l7.00Orpm程度の高速で回
転させると共に、電動機(2)のスイッチとはべの図示
しないスインチを操作してモータ(14)を駆動し、補
助撹拌体(15)を20O r p m 〜3 Q0
1− p m程度の低速で撹拌体(10)と同方向に回
転させる。材料は撹拌体(10)の円盤(10a)の撹
拌力に,iつ外周方向へ飛ばされ、対流しなから円盤(
10a)の回転Jj向に回転する撹拌流を発生し、空気
を;昆入して徐々に泡立つ(第1−図中イ参照)。Then, a switch (not shown) provided on the main body (1) is operated to drive the electric motor (2), and the stirring body (10) is
2. While rotating at a high speed of about 00 rpm to 17.00 rpm, the motor (14) is driven by operating a switch (not shown) on the motor (2), and the auxiliary agitator (15) is rotated at a speed of 20 rpm to 17.00 rpm. 3 Q0
Rotate in the same direction as the stirrer (10) at a low speed of about 1-pm. The material is blown away by the stirring force of the disk (10a) of the stirrer (10) in the direction of the outer circumference, and due to convection, the material is blown away by the disk (10a).
A stirring flow rotating in the direction of rotation Jj of 10a) is generated, air is introduced, and bubbles are gradually formed (see A in Figure 1).
二の状態では袖助撹拌体(15)の外羽根(15c)の
回転は祠f1の撹拌流より遅く、外羽根(15c)か4
4判のスムースな撹拌を妨げ、泡立て時間が長くなる欠
点かある。従って、運転初期は、第1図中イに示す如く
、材料が外羽根(15c)に接触しないほうが望ましい
。In the second state, the rotation of the outer blade (15c) of the sleeve support stirring body (15) is slower than the stirring flow of the shrine f1, and the rotation of the outer blade (15c) of the
The drawback is that it interferes with the smooth stirring of the 4-size foam and takes a long time to whisk. Therefore, in the initial stage of operation, it is preferable that the material does not come into contact with the outer blade (15c), as shown in A in FIG.
泡立てが進行すると、材料の粘度が増大するため、月料
0撹拌流か遅くなる。特に材料の粘度の増大により、円
盤(]Oa)の撹拌力が容器(5)内側壁近傍にまで達
しにくくなり、容器(5)内側壁近傍での材料の撹拌流
が遅くなる。しかしながら、二の状態では、材料のイ4
ラ積か増大しており、祠料か補助撹拌体(l5)の外羽
根fl5c)下端まで達しているため、補助撹拌体(l
5)の外羽根(15c)が容器(5)内l!1lI壁近
傍の材料を撹拌し、材料の撹拌を促し′ζ泡立てを促進
する。As whipping progresses, the viscosity of the material increases, so the stirring flow slows down. In particular, as the viscosity of the material increases, it becomes difficult for the stirring force of the disc (]Oa) to reach the vicinity of the inner wall of the container (5), and the stirring flow of the material near the inner wall of the container (5) slows down. However, in the second condition, the material
The amount of abrasive material has increased and reached the lower end of the outer blade fl5c of the auxiliary agitator (l5), so
The outer blade (15c) of 5) is inside the container (5)! Stir the material near the 1lI wall to promote agitation of the material and promote foaming.
更に、泡立てが肚行すると、祠料の粘度が更に増大し、
撹拌体(10)の回転力に材刺が追従てきず、換言すれ
ば、撹拌体(10)の撹拌力では月料を撹拌することが
できなくなり、撹拌体(10)が空転する。この状態が
メレンゲ生地の出来上がりの状態であり、この状態は回
転音の変化により容易に確認することかできる(第1図
中V?参照)。Furthermore, as the whisking continues, the viscosity of the abrasive material increases further,
The barbs cannot follow the rotational force of the stirring body (10), in other words, the stirring force of the stirring body (10) is no longer able to stir the monthly charge, and the stirring body (10) idles. This state is the completed state of the meringue dough, and this state can be easily confirmed by a change in the rotation sound (see V? in FIG. 1).
1二述により生成したメレンゲ生地を用いてムース等の
菓子生地を生成する際には、例えはヨーク゛ル1〜、果
物のペースl・等の味付材刺とセラチン等の固形材料と
を混ぜ合せてあらかしめ作って!3いた追加材料を蓋体
(11)の収納部(12)に入れ、′,シ動機(2)及
びモータ(14)を駆動したまま、投入口(13)から
容器(5)内に注ぐ。この追加材料は,メレンゲ生地よ
り重いため、メレンゲ生地を破って,メレンゲ生地より
下方に溜る。すると、追加祠料は撹拌体(10)の回転
によって対流しながら回転する撹拌流を発生し始め、追
加相料−lxに浮いた状態のメレンゲ生地も追加材料の
回転に伴なって回転し、投入口(13)から注がれる追
加材料によってメレン7
ゲ生地か破られる。また、袖助撹拌体(15)も外羽根
(15c)がメレンゲ生地を撹拌し、追加材料の撹拌流
との相乗効果によりメレンゲ生地と追加材料を効率良く
混ぜ合せる。When producing a confectionery dough such as a mousse using the meringue dough produced as described in 1.2 above, for example, flavoring materials such as yoke 1~, fruit paste 1, etc. and solid ingredients such as seratin are mixed together. Please make sure! 3. Put the additional material into the container (12) of the lid (11), and pour it into the container (5) from the inlet (13) while driving the shim (2) and motor (14). Since this additional material is heavier than the meringue dough, it breaks the meringue dough and accumulates below the meringue dough. Then, the additional abrasive material begins to generate a stirring flow that rotates while convecting due to the rotation of the agitator (10), and the meringue dough floating on the additional abrasive material -lx also rotates with the rotation of the additional material. The meren dough is torn by the additional ingredients poured from the inlet (13). In addition, the outer blades (15c) of the sleeve support stirring body (15) stir the meringue dough, and the meringue dough and the additional material are mixed efficiently due to the synergistic effect with the stirring flow of the additional material.
二の時、投入口(13)は容器(5)内側壁近傍に形成
されているため、投入口(l3)から注がれた追加+イ
料は、外羽根(15c)の回転軌跡上、或いは回転軌跡
近傍の5メレンゲ生地を破り、従って、外羽根(15c
)が回転しやすくなってメレンゲ生地と追加材料を短時
間で混ぜ合わずことがてきる。At the time of 2, since the inlet (13) is formed near the inner wall of the container (5), the additional charge poured from the inlet (13) is on the rotation trajectory of the outer blade (15c). Alternatively, tear the 5 meringue dough near the rotation locus and tear the outer blade (15c).
) will rotate more easily, allowing you to mix the meringue batter and additional ingredients in a short time.
追加材料にもよるが、、メレンゲ生地と追加材料とを混
ぜ合しノこ生地が、撹拌体(10)の表示杆+10b)
を覆うと、メレンゲ生地と追加材料がほぼ完全に混り合
った状態である(第1図中ハ参照)。It depends on the additional ingredients, but the meringue dough and additional ingredients are mixed together and the saw dough is mixed with the display rod of the agitator (10) + 10b)
When covered, the meringue batter and additional ingredients are almost completely mixed (see C in Figure 1).
この生地に投入口(13)から生クリームを入れて短時
間だけ撹拌し、ムース等の菓子生地が出来上がる。生ク
リームは生地の泡を消すため、最後に短時間だけ軽く混
ぜ合す程度に撹拌しなければならない。Fresh cream is added to this dough through the inlet (13) and stirred for a short time to complete confectionery dough such as mousse. The cream must be stirred briefly at the end to remove any bubbles in the batter.
また、比較的粘度の低い材料を泡立てる場合、8
例えば、生クリーム、牛乳、卵黄、砂糖等からなる材料
を泡立ててアイスクリーム生地を生成する場合には、補
助撹拌体(15)を取外した蓋体(11)を容器(5)
に装着して泡立てを行なう。このアイスクリーム生地を
生成する際、容器(5)内に入れられた所定量の前記材
料が撹拌体(10)の表示杆(10b)上端を覆った時
がアイスクリーム生地の出来上りである。In addition, when whipping a material with relatively low viscosity, 8 For example, when whipping a material consisting of fresh cream, milk, egg yolk, sugar, etc. to produce ice cream dough, the lid with the auxiliary stirring body (15) removed body (11) to container (5)
Attach it to the machine and lather. When producing this ice cream dough, the ice cream dough is completed when a predetermined amount of the above ingredients placed in the container (5) covers the upper end of the indicator rod (10b) of the agitator (10).
本実施例では、駆動手段としてモータ(14)を川いて
いるので、補助撹拌体(l5)を最適な速度を一定に保
つことができ、良好な状態に仕上げることができる。In this embodiment, since the motor (14) is used as the driving means, the auxiliary agitator (15) can be kept at a constant optimum speed, and can be finished in a good condition.
尚、駆動手段としてゼンマイを用いてもよく、二の場合
は、メレンゲ生地が出来上った状態で補助撹拌体(15
)が停止するよう調節して出来上りをより確実に判断す
ることができる。勿論、駆動手段としてモータ(14)
、ゼンマイ以外のものを用いてもよい。Incidentally, a spring may be used as the driving means, and in the second case, the auxiliary stirrer (15
) can be adjusted so that it stops, allowing you to judge the finished product more reliably. Of course, a motor (14) is used as a driving means.
, you may use something other than a mainspring.
更に、容器(5)、撹拌体(10)等からなるアタンチ
メントは、ジューザ専用の本体、ジノーザミキザ兼用の
本体、或いはミキザ専用の本体(1゛)に装着すること
が考えられるが、機種によって電動機(2)の出力軸(
3)上端のカップリング(4)の高さ等が異なるため、
そのまま使用することかできない,そこで、第3図に示
す如く容器(5)底面から垂下形成したボス(16)に
、カツフ゜リング(4)の高さ、本体(1゜)のICE
合部(17)の径等に合わせた付属部品(18)をネジ
(19)止めし、アクッヂメントを他の機種に兼用する
。Furthermore, it is conceivable that the attachment consisting of the container (5), stirring body (10), etc. can be attached to the main body for the juicer, the main body for the Zinosa mixer, or the main body for the mixer (1゛), but depending on the model, the electric motor ( 2) output shaft (
3) Because the height of the upper end coupling (4) etc. is different,
Therefore, as shown in Fig. 3, the height of the cutoff ring (4) and the ICE of the main body (1°) are attached to the boss (16) formed hanging down from the bottom of the container (5).
An accessory part (18) that matches the diameter of the joining part (17) is secured with a screw (19), so that the accessory can be used for other models.
また5更に他の機種に兼用する場合には、第4図に示す
如く付属部品(18)を上下反転して容器(5)のボス
(16)にネジ(19)止めする。第2図はイ;]属部
品(18)を必要としない場合を示す9(ト)発明の効
果
以上の如く本発明に依れば、卵白等の粘度の大きい材料
を、高速回転で、従来装置よりも一層良好な泡立て状態
に泡立てることができる等の効果を奏する。If 5 is to be used for another model, the accessory part (18) is turned upside down and screwed (19) onto the boss (16) of the container (5) as shown in FIG. FIG. 2 shows a case in which the metal part (18) is not required.9 (g) Effects of the invention As described above, according to the present invention, highly viscous materials such as egg white can be processed at high speed rotation using conventional methods. It has effects such as being able to whip the foam to a better foaming state than the device.
図面はいずれも本発明の一実施例を示し、第1図は断面
図、第2図は付属部品を必要としない場合の断面図、第
3図は他の本体に装着した断面図、第4図は更に本体に
装着しノこ断面図てある。The drawings all show one embodiment of the present invention, and FIG. 1 is a cross-sectional view, FIG. 2 is a cross-sectional view when no accessory parts are required, FIG. The figure also shows a cross-sectional view of the saw attached to the main body.
Claims (1)
、前記容器内で回転する撹拌体と、前記容器の上面開口
部を施蓋する蓋体と、前記駆動機構以外の駆動手段によ
り回転して前記容器内側壁近傍の材料を撹拌する補助撹
拌体とを備えたことを特徴とする調理器。(1) A container that stores a material, a stirrer that is driven by a drive mechanism and rotates within the container, a lid that covers the top opening of the container, and a stirrer that is rotated by a drive means other than the drive mechanism. and an auxiliary stirring body for stirring the material near the inner wall of the container.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15737589A JPH0323821A (en) | 1989-06-20 | 1989-06-20 | Cooking container |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15737589A JPH0323821A (en) | 1989-06-20 | 1989-06-20 | Cooking container |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0323821A true JPH0323821A (en) | 1991-01-31 |
Family
ID=15648285
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP15737589A Pending JPH0323821A (en) | 1989-06-20 | 1989-06-20 | Cooking container |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0323821A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009022216A (en) * | 2007-07-20 | 2009-02-05 | Sanyo Electric Co Ltd | Apparatus for producing frozen dessert |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02195921A (en) * | 1989-01-25 | 1990-08-02 | Sanyo Electric Co Ltd | Cooker |
-
1989
- 1989-06-20 JP JP15737589A patent/JPH0323821A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02195921A (en) * | 1989-01-25 | 1990-08-02 | Sanyo Electric Co Ltd | Cooker |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009022216A (en) * | 2007-07-20 | 2009-02-05 | Sanyo Electric Co Ltd | Apparatus for producing frozen dessert |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4480926A (en) | Powdered food product mixing device | |
US20060176769A1 (en) | Drink blender system with a single use disposable drink container | |
JPH02195921A (en) | Cooker | |
JP2523001B2 (en) | Cooking device | |
JPH0323821A (en) | Cooking container | |
JPH0711718Y2 (en) | Cooking device | |
JP2614511B2 (en) | Cooking device | |
JPH07227165A (en) | Cooking apparatus | |
US238393A (en) | Assig-noe to | |
JPH03289919A (en) | Cooking machine | |
JPH0534620Y2 (en) | ||
JPH02234727A (en) | Cooker | |
JPH0346692Y2 (en) | ||
JPH0490730A (en) | Cooker | |
JPH0532030Y2 (en) | ||
JP2959262B2 (en) | Electric cooker | |
JPH03295518A (en) | Cooking machine | |
JPH02195920A (en) | Cooker | |
JPH062627Y2 (en) | Cooking device | |
JPH02234728A (en) | Cooker | |
JPH01107721A (en) | Whisk | |
JPH02185211A (en) | Cooker | |
JPH0534622Y2 (en) | ||
JPH036804B2 (en) | ||
JPH0534621Y2 (en) |