JPH0339159Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application] This invention relates to an electric mochi making machine that kneads steamed sticky rice to make mochi.

[Conventional technology]

As shown in FIGS. 7 to 9, this type of electric mochi making machine has a shaft b of a drive mechanism that protrudes from the inner bottom of a bottomed cylindrical hopper a.
A kneading tool c is detachably attached to the kneading tool c. This kneading tool c has a shaft portion d, a part of the circumferential surface of the shaft portion d, which extends to the sides and above, and a shaft portion d.
It is integrally constructed with a blade part e that is inclined with respect to the center line of the blade.

Then, the kneading tool c rotates together with the shaft b in the direction of the arrow, and the blade portion e moves to revolve around the shaft portion d. Due to such rotation of the kneading tool c, a part of the glutinous rice in the hopper a is pushed up by the inclined surface _e1 on the moving direction side of the blade part e, and
Along with this, another part of the glutinous rice invades the inner part of the inclined surface _e2 on the opposite side of the movement of the blade part e, and as this operation progresses in sequence, the entire glutinous rice is kneaded and the glutinous rice becomes sticky. It is finished into a certain rice cake.

[Problem that the invention attempts to solve]

In an electric mochi making machine, a specified amount of glutinous rice to be stored in the hopper a is determined based on the size of the hopper a and the kneading tool c, etc., and the amount of glutinous rice to be stored in the hopper a is determined within the specified amount, for example, one for 1 sho (1.8). If so, it is possible to effectively knead glutinous rice in an amount of 0.9 to 1.8 to make a sticky, high-quality mochi. However, when trying to make mochi by storing a smaller amount of glutinous rice in hopper a than the specified amount, a part of the glutinous rice is pushed up by one inclined surface _e1 of blade part e as kneading tool c rotates. , because the amount of glutinous rice is small, the other part does not effectively penetrate into the inner part of the other inclined surface e ₂ of the blade part e, and therefore the entire glutinous rice becomes a nearly spherical mass and is not attached to the blade part. The problem was that the rice cake simply rolled in the upper part of e and was not sufficiently kneaded, resulting in a low-quality rice cake with no stickiness in which glutinous rice grains remained. This invention is aimed at solving these problems.

[Means for solving the problem] In order to solve this problem, this invention places a kneading tool at the inner bottom of the hopper, and uses the rotation of this kneading tool to knead the glutinous rice in the hopper to make mochi. The kneading tool has a shaft portion and a blade portion that extends from a part of the circumferential surface of the shaft portion to the sides and above and is inclined with respect to the center line of the shaft portion. In the kneading device, a guide portion is formed on the upper edge of the blade portion of the kneading tool, the guide portion being inclined toward the inside of the blade portion.

[Effect]

When the kneading tool rotates with less than a specified amount of glutinous rice stored in the hopper, a portion of the glutinous rice is pushed up by the inclined surface on the moving direction side of the blade portion. At this time, the amount of glutinous rice in the hopper is small, but since a guide part is formed on the upper edge of the blade that slopes toward the inside of the blade, another part of the glutinous rice moves along this guide part. The glutinous rice penetrates well into the inner part of the blade part, and as a result, the entire glutinous rice is effectively kneaded as the kneading tool rotates, and no glutinous rice grains remain, resulting in a sticky, high-quality mochi.

〔Example〕

An embodiment of this invention will be described below with reference to FIGS. 1 to 6.

1 in the figure is a cabinet, and this cabinet 1
A decorative board 2 is attached to the upper surface of the. A base 3 is installed horizontally inside the cabinet 1, and a boiler 4 is attached to one end of the base 3, and a motor 5 is attached to the other end.

The boiler 4 has a heater 6 on the outer bottom surface, and a hollow boss 7 is integrally formed in the center of the boiler 4. And this boss 7 has shaft 8
is rotatably inserted through the shaft 8, and a pulley 9 is attached to the lower end of the shaft 8. A drive pulley 11 is attached to the output shaft 10 of the motor 5, and a V-belt 12 is stretched between the drive pulley 11 and the driven pulley 9. A step portion 13 is formed at the upper end opening portion of the boiler 4, and a locking pawl 14 is provided protruding from a portion of the peripheral wall of the step portion 13.

Reference numeral 20 denotes a hopper formed in the shape of a cylinder with a bottom, and a seating plate 21 having a trapezoidal cross section and an opening 22 in the center is attached to the outer bottom surface of the hopper 20 by welding or the like. A horizontal flange 23 is integrally formed on the periphery of the seating plate 21, and a packing 24 is attached to the lower surface of the horizontal flange 23. Then, a part of the horizontal collar 23 is inserted inside the locking pawl 14 in a so-called bayonet manner, and the seating plate 21 is fitted to the stepped portion 13, whereby the hopper 20 is attached to the boiler 4.
It is removably supported so as to be seated in the upper end opening.

Arc-shaped guide plates 25, 25 are provided on the outer bottom surface of the hopper 20 to face each other, and these guide plates 25, 25 are formed to have an L-shape in cross section.

Further, a disc-shaped opening/closing plate 26 is provided so as to be in close contact with the outer bottom surface of the hopper 20, and this opening/closing plate 26
The peripheral edge portions of the guide plates 25, 25 fit inside the guide plates 25, and are rotatably supported. An insertion hole 27 is formed from the center of the opening/closing plate 26 to the center of the bottom of the hopper 20, and the upper end of the shaft 8 projects to the inner bottom of the hopper 20 through the insertion hole 27. A kneading tool 28 is detachably attached. On the bottom of the opening/closing plate 26 and the hopper 20, there are a large number of small holes 29..., 3 each having the same arrangement pattern and each having a diameter of about 1 to 2 mm.
0... is formed. Further, a normal coil spring 31 is stretched between one end of the opening/closing plate 26 and the bottom of the hopper 20, and a coil spring 32 made of a shape memory alloy is stretched between the other end and the bottom of the hopper 20. There is. The transformation temperature of the shape memory alloy is about 80° C., and at room temperature, the tension of one of the ordinary coil springs 31 exceeds the tension of the shape memory alloy coil spring 32, which causes one end of the opening/closing plate 26 to is stopper 3
3, and this positioning keeps the small holes 29 of the opening/closing plate 26 out of position with the small holes 30 of the bottom of the hopper 20, and from this state the temperature rises to about 80°C or higher. As it rises, the shape memory alloy coil spring 32 deforms to contract and overcomes the tension of one of the coil springs 31, causing the opening/closing plate 26 to rotate clockwise in FIG. 6, causing one end of the opening/closing plate 26 to One guide plate 2
This positioning allows each small hole 29 of the opening/closing plate 26 to be in contact with the edge of the hopper 20.
Each of the small holes 30 on the bottom surface of the base plate are arranged to overlap and face each other.

35 is a guide tube formed integrally with the decorative board 2;
The lower edge of the guide tube 35 is airtightly connected to the upper edge of the boiler 4 via a packing 36, and the hopper 20 is connected to the boiler 4 through the guide tube 35.
is inserted into the top opening. A step-shaped receiving part 20a and a curl-shaped gripping part 20b are integrally formed on the opening periphery of the upper end of the hopper 20, and a lid body 38 is attached to the upper end opening of the hopper 20 via the receiving part 20a. ing. In addition, 39 and 39 are handles for carrying which are formed on both sides of the decorative board 2, and 40 is a fan that rotates together with the drive pulley 11 to cool the motor 5.

Kneading tool 28 provided at the inner bottom of the hopper 20
is a shaft portion 41 that is removably fitted to the shaft 8.
and a blade portion 42 that integrally extends from a portion of the outer periphery of the shaft portion 41 to the sides and above, and is inclined with respect to the center line of the shaft portion 41.

The upper end edge of the blade part 42 is such that the upper part of the shaft part 41 is substantially horizontal, and the part extending to the side of the shaft part 41 is slightly curved and slopes downward. A guide portion 43 that is inclined toward the inside of the blade portion 42 at an angle of about 50° with respect to the plate surface of the blade portion 42 is provided on the entire surface of the blade portion 42 .

When making rice cakes, a predetermined amount of water is stored in the boiler 4, and washed glutinous rice is stored in the hopper 20, and the lid 38 is attached. When an operation switch (not shown) is turned on in this state, only the heater 6 is energized and generates heat, causing the water in the boiler 4 to boil. As a result, the ambient temperature of the coil spring 32 made of shape memory alloy is 80℃.
℃ or higher, and as a result of this temperature rise, the tension of the coil spring 32 exceeds the tension of one of the coil springs 31 as described above, and the opening/closing plate 26
Each small hole 2 of the opening/closing plate 26 rotates counterclockwise in the figure.
9... overlap the small holes 30... on the bottom of the hopper 20, thereby allowing the steam in the boiler 4 to flow through each small hole 2.
9.... 30... into the hopper 20,
The steam gradually penetrates into the glutinous rice, and the steam is used to steam the glutinous rice. When the water in the boiler 4 is completely evaporated in this way, the steaming of the glutinous rice is completed, and accordingly, the heater 6 is de-energized and the motor 5 is energized, and the ambient temperature of the coil spring 32 is changed. 6, the opening/closing plate 26 rotates clockwise in FIG.
Each small hole 30 of the hopper 20 is closed. At this time, the lid 38 is removed from the hopper 20 so that the glutinous rice is exposed to cold air from outside.

By switching the energization to the motor 5, the motor 5 starts and the kneading tool 28 rotates together with the shaft 8. The rotation of the kneading tool 28 gradually kneads the glutinous rice, and after a certain period of time, it is finished into mochi. .

Here, to describe the effect when less than a specified amount of glutinous rice is stored in the hopper 20, the kneading tool 2
8, a part of the glutinous rice is pushed up by the inclined surface 42a on the moving direction side of the blade part 42. Although the amount of glutinous rice in the hopper 20 is small, since a guide portion 43 is formed on the upper edge of the blade portion 42 and slopes toward the inside of the inclined surface 42b on the side opposite to the direction of movement of the blade portion 42, the amount of glutinous rice is reduced. The other part is this guide part 4
3 into the inner part of the inclined surface 42b, so that the entire glutinous rice is effectively kneaded as the kneading tool 28 rotates, and no grains of glutinous rice remain, resulting in sticky and high quality rice. It is finished as a rice cake.

By the way, the electric rice cake making machine of this embodiment can also be used to make dough for bread and udon, and in this case, a predetermined amount of the raw material flour is stored in the hopper 20, and an appropriate amount of water and various seasonings are also stored in the hopper 20. Alternatively, the kneading tool 28 is filled with additives such as yeast, and the motor 5 is energized to rotate the kneading tool 28 to knead the flour, thereby completing the dough for bread or udon noodles. In this case, since the bottom surface of the hopper 20 is at room temperature, each small hole 30 on the bottom surface of the hopper 20...
is closed by the opening/closing plate 26, so even if the flour is stored in the hopper 20 in powder form, it will not leak through the small holes 30. There is an advantage that bread or udon dough can be made without the troublesome process of adding the dough to the dough, kneading it manually, and then storing it in the hopper 20.

[Effect of idea]

As explained above, according to this invention, even when making mochi by storing less than the specified amount of glutinous rice in the hopper, it is possible to make sticky, high-quality mochi without any glutinous rice grains remaining. be effective.

[Brief explanation of the drawing]

Figures 1 to 6 show an embodiment of this invention, with Figure 1 being a sectional view of the main parts, Figure 2 being a left side view of the kneading tool, Figure 3 being a right side view, and Figure 4 being a right side view. Figure 5 is a cross-sectional view of the entire electric mochi making machine, Figure 6 is a bottom view of the hopper, and Figure 7 is a conventional electric mochi making machine. FIG. 8 is a left side view of a kneading tool of a conventional electric rice cake making machine, and FIG. 9 is a right side view thereof. 20...Hopper, 28...Kneading tool, 41...Shaft part,
42...Blade portion, 43...Guide portion.

Claims (1)

[Scope of utility model registration request] A kneading tool is placed at the inner bottom of the hopper, and the kneading tool rotates to knead the glutinous rice in the hopper to make mochi. The kneading tool has a blade part that overhangs from the top to the sides and above and is inclined with respect to the center line of the shaft part. An electric rice cake making machine characterized by forming a guide section that slopes upward.