JPH036804B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a cooking machine for making mayonnaise, dressing, etc.

(b) Prior Art Conventionally, mayonnaise and dressings have been widely prepared using a cooking machine called a mixer. In this case, the flow generated by the rotary cooking body of the mixer for cutting and stirring the material is a combination of high-speed swirling flow and vertical convection, so the material is scattered to the top of the cooking container, reducing material loss. There are drawbacks that arise.

Mixers that have been devised to overcome this drawback have become publicly known. This mixer is equipped with a cup with a partition plate for pouring vinegar and oil into the upper part of the container, and the partition plate prevents scattering. However, with this configuration, it is difficult to remove mayonnaise or the like from a deep container. Furthermore, it has been difficult to whip egg whites or fresh cream because the rotary cooking body rotates at high speed and the shape of the rotary body is not suitable for whipping.

(c) Object of the Invention In view of the above-mentioned drawbacks, an object of the present invention is to provide a cooking machine that facilitates the removal of cooked ingredients and can whisk the ingredients.

(d) Structure of the Invention The structure of the present invention includes a first container equipped with a first rotary cooking body for cutting and stirring that is rotationally driven by an electric motor, and a first container that is attached to the upper part of the first container and has a stirring device inside. A second container with a shallower depth than the first container in which a second rotary cooking body is rotatably provided; The present invention is characterized by comprising a driving body that rotates by the swirling water flow generated by the first rotating cooking body, and a transmission means that transmits the rotation of the driving body to the second rotating cooking body.

With this configuration, the second container is detachable and has a shallow depth, making it easy to take out mayonnaise and the like. Further, since the second rotary cooking body is rotated by the swirling flow of water in the first container caused by the first rotary cooking body,
The second rotary cooking body is slower than the first rotary cooking body, has a stirring speed suitable for whisking, and can perform a suitable stirring action such as whisking.

(E) Embodiment An embodiment of the present invention will be described based on FIGS. 1 and 2. What is shown in FIG. 1 is a mixer consisting of a base part A and a cooking part B. The mixer shown in FIG. The base portion A has a built-in electric motor (not shown) and is provided with an operating section 1 for controlling the operation of the electric motor. The cooking section B rotatably supports a first rotary cooking body 2 for cutting and stirring materials at its inner bottom, and has a first rotary cooking body 2 formed in a tapered shape that expands upward on its inner periphery and is provided with a plurality of protrusions 3. It consists of a container 4 and a lid 5 that removably covers the top opening of this container 4, and is removably attached to the base part A, and when attached, the first rotary cooking body 2 is connected to an electric motor so that rotation can be transmitted. . The first rotary cooking body 2 has a well-known structure consisting of four metal blades with sharp edges suitable for cutting materials.

Reference numeral 6 denotes a second container in the shape of an inverted truncated cone with an opening on the top surface, which is installed in the upper part of the first container 4, and has an engaging portion 7 on the outer periphery of the upper end that engages with the protrusion 3 of the first container 4; A second rotary cooking body 8 for agitation is provided at the inner bottom portion of the cooking device so as to be freely rotatable on a shaft support 10 via a rotary shaft 9. The second container 6 is formed to have a flat inner surface and a shallow depth so that the cooked ingredients can be easily taken out.
The second rotary cooking body 8 can be attached to and detached from the rotating shaft 9 by screw connection or the like, and even after this cooking body 8 is removed, the rotating shaft 9
Although the structure is designed to prevent liquid leakage,
By making the drive blade 11 (described later) detachable from the rotating shaft 9, it may be configured to be detachable from the container 4. As shown in FIG. 2, the second rotary cooking body 8 includes a main horizontal member 8b extending radially from a boss portion 8a;
8b, large and small vertical members 8c, 8d extending upward from this end, and sub-horizontal members 8e..., 8f... projecting inward from the vertical members 8c, 8d, the first rotary cooking body Unlike 2, there are no sharp edges, so it can be used for cooking mayonnaise, dressings, egg whites, etc.
The shape is suitable for whipping fresh cream.
It is not limited to the shape of the embodiment.

Reference numeral 11 denotes a drive body rotatably supported on the second container 6 by a rotating shaft 9 below the second container 6;
Consisting of a boss portion 11a fixed to the rotating shaft 9 and blade portions 11b extending radially from the boss portion 11a, the shape of the blade portions 11b corresponds to the rotation caused by the first rotary cooking body 2. The shape is such that it can easily receive the driving force from the water flow, for example, the
It is configured to rotate at about 600 to 700 rpm compared to the rotation at 1,000 rpm, and is not limited to the shape of the embodiment. This drive body 11 is connected to the second rotary cooking body 8 by a rotating shaft 9 as a rotation transmission means, but the speed is higher than that of the drive body 11 and lower than that of the first rotary cooking body 2 without being directly connected. They may be connected via a speed increasing gear mechanism (not shown) or by magnetic coupling.

The operation of the embodiment having the above configuration will be explained. To perform the normal mixer function, the second container 6 is removed.

In addition, in order to perform the stirring function, the second container 6 is installed inside the first container 4 as shown in FIG.
An appropriate amount of water is put into the container 4 until the driving body 11 is submerged. Then, the material to be stirred is put into the second container 6, and the first rotary cooking body 2 is rotated at high speed.
Generates swirling water flow. This swirling water flow causes the driving body 11 to rotate at a lower speed than the first rotary cooking body 2, and in conjunction with this, the second rotary cooking body 8 rotates and the ingredients are stirred. To take out the cooked food in this way, after removing the lid 5, move the second container 6 to the first container 4.
Take it out. In order to facilitate this removal, a second
It is desirable to form a handle portion (not shown) at the upper end of the container 6. Then, the food to be cooked in the container 6 is transferred to another container by tilting the container 6 or the like. At this time, the second
By removing the rotary cooking body 8, it becomes easy to take out the food to be cooked.

In this stirring function, when whipping egg whites, the fluidity of the egg whites is good at the initial stage of rotation, so the second rotary cooking body 8 rotates at a relatively high speed, and as it begins to foam, the fluidity decreases and the foaming is completed. Rotation stops at the same time. Therefore, it is possible to prevent the foaming from separating due to excessive stirring as in the prior art.

Next, another embodiment of the present invention will be described based on FIGS. 3 and 4. The first difference from the above embodiment is that the drive body 1 is attached to the periphery of the bottom plate 13a of the second container 13.
A plurality of protrusions 14 (which may be annular walls) projecting downward from the second container 13 are provided to act as legs when the second container 13 is removed and placed on a table, etc., so that no load is applied to the drive body 12. . The second difference is the shape of the driving body 12, and the rest is the same as the above embodiment, so the same reference numerals are used in the drawings and the explanation will be omitted.

It should be noted that the present invention is not limited to the above embodiments, and for example, the upper end of the second container 6 is connected to the first container 4.
Various modifications can be made, such as forming it at a depth that protrudes upward from the top.

(F) Effects of the Invention According to the present invention configured as described above, the second container having the second rotary cooking body allows suitable stirring such as whisking, and also facilitates the removal of the food to be cooked. becomes. Moreover, since the second rotary cooking body is rotated by the swirling water flow in the first container, the high speed rotation of the first rotary cooking body for cutting and stirring is decelerated by the swirling water flow, and the second rotary cooking body is rotated. This has the effect that the second rotary cooking body can be rotated at a low speed suitable for whisking.

[Brief explanation of the drawing]

1 and 2 are a cutaway sectional view and a perspective view of a main part of one embodiment of the present invention, respectively, and FIGS. 3 and 4 are a cutaway sectional view of a main part of another embodiment of the invention, respectively.
FIG. 3 is a perspective view of main parts. 2...first rotary cooking body, 4...first container, 6,
13...Second container, 8...Second rotary cooking body, 9...
... Rotating shaft (transmission means), 11, 12... Drive body.

Claims (1)

[Claims] 1. A first container equipped with a first rotary cooking body for cutting and stirring that is rotationally driven by an electric motor, and a second rotary cooking body for stirring that is attached to the upper part of the first container and rotatably provided therein. A second container having a shallower depth than the first container, and a swirling water flow caused by a first rotary cooking body for water placed in the first container, which is rotatably provided below the second container. A cooking machine comprising a rotating drive body and a transmission means for transmitting the rotation of the drive body to a second rotary cooking body.