JPH0450817B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Industrial Application Field The present invention relates to a cooking device and a cooking method for whipping ingredients, and in particular, to whipping ingredients such as fresh cream, milk, egg yolks, and sugar to produce ice cream batter. It relates to a cooking device and a cooking method suitable for cooking.

(b) Conventional technology Conventionally, this type of cooking device has a extraction handle extending upward from the center of rotation of the wedge-shaped stirring blades, and a scale on the side of the handle to measure the whisking height of the material. The one provided is known from Japanese Utility Model Publication No. 57-27394.

However, due to the centrifugal force caused by the rotation of the handle, the material is blown to the outer periphery and repeatedly comes into contact with the side surface of the handle, causing the material to pulsate. Furthermore, since the scale is formed on the side of the handle, the mark is difficult to see, and this, combined with the fact that the material pulsates, makes it difficult to judge whether the material has reached the scale.

Further, since the stirring blades are formed in a comb-like shape, when the stirring blades are rotated, the material is pushed by the stirring blades and tends to escape toward the outer periphery and upward of the stirring blades. For this reason, the upper surface of the material is greatly undulated as the stirring blade rotates, and for this reason as well as the above-mentioned reason, it has become even more difficult to confirm whether the material has reached the scale.

Therefore, the user has to stop the operation and check the lathering state based on intuition, and often results in failure due to excessive lathering.

(c) Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned drawbacks, and provides an easy-to-use cooking device and cooking method that can easily check the foaming state of ingredients without stopping operation. The challenge is to provide.

(d) Means for Solving the Problems The cooking device of the present invention includes a main body that includes a built-in electric motor,
The main body includes a container placed on the main body, and a stirrer arranged in the container and rotationally driven by the electric motor, the stirrer having a disc-shaped member substantially parallel to the inner bottom surface of the container, The present invention is characterized in that when a predetermined amount of material introduced into the container foams to a desired foamed state, the center of rotation thereof is covered by the material.

Further, in the cooking device of the present invention, a predetermined amount of material is put into a container having a disc-shaped member, the material is stirred and foamed by the disc-shaped member, and when the material is foamed to a desired foamed state, the The center of rotation of the disk-shaped member is covered by the material, thereby indicating that the material has foamed to the desired foamed state.

(e) Effect When a predetermined amount of material is placed in a container and the disc-shaped member is rotated, the material is foamed while incorporating air, and its volume expands. When the center of rotation of the disc-shaped member is covered with the material, the material has reached the desired foamed state.

At this time, since the material is stirred by the disc-shaped member, the undulation of the material is small, and when the rotation center of the disc-shaped member is covered by the material,
Since no centrifugal force is applied to the upper surface of the material, and therefore there is no undulation or pulsation of the material, the center of rotation of the disc-shaped member is smoothly covered by the material, and by covering the center of rotation, the material can be rotated as desired. You can check at a glance that it has reached the foaming state.

(F) Embodiment An embodiment of the present invention will be described in detail below based on the drawings.

Reference numeral 1 denotes a mixer main body containing a built-in electric motor (not shown); 2 a synthetic resin container detachably placed on the main body 1; It is formed into a cylindrical shape, and a rotating shaft 4 is rotatably supported by a bearing 3 provided at the center of the bottom surface. A coupling 5 is fixed to the lower part of the rotating shaft 4 and is detachably engaged with a coupling at the upper end of the output shaft of the electric motor. 6 is the container 2
A cylindrical leg part is formed to hang down from the bottom and is placed on the upper surface of the main body 1. This leg part 6 extends downward from the coupling ring 5, and when the container 2 is placed on a table or the like, the coupling part 5 are prevented from touching tables, etc.

7 is attached to the upper part of the rotating shaft 4,
It is a stirring body made of synthetic resin that rotates at a high speed of about 10,000 rpm to 20,000 rpm, and is integrated with a disc-shaped member 8 that is parallel to and close to the inner bottom surface of the container 2 and upward from the center of rotation of this disc-shaped member 8. It is composed of a protruding approximately conical display body 9. The display body 9
When a predetermined amount of ingredients such as fresh cream, milk, egg yolks, sugar, etc. in container 2 are foamed for 6 to 7 minutes (volume increase of 1.6 to 2.0 times the initial volume),
The upper surface is formed at a height that is covered by approximately the center of the cone-shaped material.

Next, the operation will be explained. The container 2 is placed on the main body 1, and the coupling 5 at the lower part of the rotating shaft 4 is connected to the coupling at the upper end of the output shaft of the electric motor. Fill the container 2 with ingredients such as fresh cream, milk, egg yolks, sugar, etc. up to the top of the display 9, and drive the electric motor to rotate the stirring body 7 at a high speed of about 10,000 rpm to 20,000 rpm. The rotation of the member 8 causes convection of the material, and air is continuously supplied to the material through the passage indicated by the arrow in FIG. 2A, thereby foaming the material.

At the beginning of operation, since the viscosity of the material is low, the material is blown off by the rotational force of the disc-shaped member 8, leaving the display body 9 exposed, as shown in FIG. 2A.

As the foaming progresses, the viscosity of the material increases, and as shown in FIG.

As the foaming further progresses, the viscosity of the material increases, and the convection of the material due to the rotational force of the disc-shaped member 8 is significantly reduced, and as shown in FIG. The upper end of the display body 9, which is the center of rotation of the display body 9, is covered by the central part of the material. This is the so-called "6 to 7 minute standing" state, which is considered to be the optimal state for ice cream batter, where the ingredients are foamed to 1.6 to 2.0 times the initial volume.
In this state, since the material is stirred by the disc-shaped member 8, the undulation of the material is small, and since the material covers the display body 8, the centrifugal force of the display body 8 is not applied to the upper surface of the material. , Since there is no pulsation of the material, the display body 8 is smoothly covered with the material when the material is foamed to the "6-7 minute whipped state", and since there is no pulsation of the material, the display body 8 is 8 remains covered, and it can be confirmed at a glance that the material has reached the desired whipped state.

In addition, the inner diameter of container 2 is 107 mm, the height of container 2 is 90 mm,
The outer diameter of the disc-shaped member 8 is 33 mm, the thickness of the disc-shaped member 8 is 3
mm, height from the inner bottom of container 2 to the top of display 9
37 mm, and the rotation speed of the stirrer 7 was 12,000 rpm, and although there were some differences depending on the type of fresh cream, etc., it was possible to produce ice cream batter in about 3 minutes. According to this experimental equipment, the material can be
When the foam is foamed for 7 minutes, the stirring power is significantly reduced, and even if the stirrer 7 is rotated too much, further foaming can be prevented, and there is no problem such as the foam decomposing.

Furthermore, it is conceivable to attach an attachment consisting of the container 2, stirring body 7, etc. to the main body dedicated to the diu-sa or to the main body 1' dedicated to the di-yusa mixer.
Since the height of the coupling provided at the upper end of the output shaft of the motor differs depending on the model, it cannot be used as is. Therefore, as shown in Figure 3,
A skirt 10 that matches the height of the coupling ring is fixed with screws 12 to a boss 11 formed hanging down from the bottom of the container 2, and by replacing the skirt 10 according to the model, the container 2, bearing 3, rotating shaft 4, and stirring body 7 can be adjusted. Can be used for multiple models.

(g) Effects of the Invention According to the cooking device according to claim 1 of the present invention, since the material is stirred by the rotation of the disc-shaped member, the undulation of the material is small, and therefore, When the material foams to the desired foamed state, the material smoothly covers the center of rotation of the disc-shaped member, and since there is no pulsation of the material, the disc-shaped member remains covered and the material reaches the desired foamed state. You can check what has happened at a glance. Therefore, the foaming state of the material can be easily determined without stopping the operation.

According to the cooking method described in claim 2 of the present invention, the ingredients are stirred by the rotation of the disc-shaped member, so that the undulation of the material is small, and the center of rotation of the disc-shaped member is aligned with the material. By being covered, it is indicated that the material has foamed to the desired foamed state, so in this state, the centrifugal force of the disk-shaped member is not applied to the material, and the waving and pulsation of the material are small. Therefore, when the material is foamed to the desired foamed state, the material smoothly covers the center of rotation of the disk-shaped member, and since there is no pulsation of the material, the covered state of the disk-shaped member is maintained, and the material reaches the desired level. It is possible to confirm at a glance that the foaming state of the material has been reached, and the foaming state of the material can be clearly and easily determined.

[Brief explanation of the drawing]

The drawings all show embodiments of the present invention; Fig. 1 is a partially cutaway side view, Fig. 2 A, B, and C are sectional views of the main parts to explain the operation, and Fig. 3 shows the embodiment of the present invention mounted on another main body. FIG. 3 is a partially cutaway side view. 2... Container, 7... Stirring body, 8... Disc shaped member, 9... Display body.

Claims (1)

[Scope of Claims] 1. A main body including a built-in electric motor, a container placed on the main body, and an agitation body disposed within the container and rotationally driven by the electric motor, the agitation body comprising:
It has a disc-shaped member that is substantially parallel to the inner bottom surface of the container, and is configured so that the rotation center of the material is covered by the material when a predetermined amount of material introduced into the container is foamed to a desired foaming state. Featured cooking equipment. 2. A predetermined amount of material is placed in a container having a disc-shaped member, the material is stirred and foamed by the disc-shaped member, and when the material is foamed to the desired foamed state, the center of rotation of the disc-shaped member is aligned with the material. A cooking method that indicates that the ingredients have been foamed to a desired foaming state by being covered with a cloth.