JPH0516979Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a straining device that grinds and purees cooking materials.

[Prior Art] In the conventional strainer for cooking materials, a net is attached to the opening at the lower end of a cylindrical container body, and the screen is gradually moved from an upper position to a lower position where it comes into contact with the upper surface of the mesh in the container body. It consists of a rotating body rotatably supported, which has pressing blades that tilt downward. The cooking ingredients, such as potatoes, corn, etc., housed in the container body are ground by the cooperation of the rotating pressing blades and the mesh body.

[Problems to be solved by the invention] However, when using the above-mentioned conventional pureeing device to grind a cooking material that has a skin, such as corn, the cooking material is strained through the mesh as the pressing blade rotates. It was difficult to introduce it into the pressing part of the pressing blade facing the body, and it was impossible to grind the skin.

In addition, the pressing blade must be pressed and rotated in a desired direction while the skin of the cooking material remains sandwiched between the pressing portion and the net, resulting in the problem of increased rotational resistance.

[Object of the invention] In view of the above-mentioned conventional drawbacks, the object of the present invention is to provide a cooking material pureeing device that can smoothly grind cooking materials including skins.

[Means for Solving the Problems] Therefore, in the present invention, a rotating body having pressing blades is rotatably supported in a container body having a net attached to the lower end opening, and the rotation of the rotating body is In the cooking material pureeing device that grinds the cooking material in the container body by cooperation between a pressing blade and a mesh body, the pressing blade has two positions: an upper position away from the mesh body and a lower position where it comes into contact with the mesh body. A plurality of V-shaped grooves are formed in the radial direction on the bottom surface of the pressing part that gradually slopes downward in the direction opposite to the direction of rotation between the parts and contacts the net body, and the opening width on the side in the direction of rotation becomes wider. It is characterized by having multiple locations.

[Operation of the invention] Since the invention is formed as described above, the cooking material can be introduced and guided to the pressing part along the groove and ground as the pressing blade rotates. Therefore, even if the cooking material has a relatively hard skin, such as corn, for example, the cooking material can be ground while spreading the skin into a flat shape using the grooves, reducing the working time. It is possible.

[Example] An example of the present invention will be described below with reference to the drawings.

Fig. 1 is an exploded perspective view of the straining device according to the present invention, Fig. 2 is a central vertical sectional view of the assembled straining device, Fig. 3 is a bottom view of the pressing blade, and Fig. 4 is A-A in Fig. 3. The line sectional view and FIG. 5 are schematic perspective views of the pressing blades seen from the bottom side, and the strainer 1 includes a container body 3, a mesh body 5, a rib body 7, a rotating body 9, and a bottle part 11. It is composed of.

The container body 3 is made of synthetic resin and is formed into a substantially cylindrical shape with open upper and lower surfaces.
A locking piece 3a for locking the rotating body 9 is integrally molded on the outer periphery of the upper end. Furthermore, a hooking piece b for fixing the rib body 7 is integrally molded at the lower end of the outer periphery of the container body 3. Further, a locking recess 3c is formed in the circumferential direction on the outer periphery of the container body 3 below the locking piece 3b. In addition, 3d in the figure is a handle integrally molded on the outer peripheral surface of the container body 3.

A net 5 is attached to the lower end of the container body 3 via a fixing ring 13 so as to cover the lower surface thereof. This net body 5 includes a flat part 5a and a flat part 5a.
A standing portion 5b that stands upward around the portion a is integrally formed. A support shaft 15 is fixed to the center of the flat portion 5a. This support shaft 15
is composed of a shaft portion 15a located on the upper surface side of the net body 5 and a fixing plate 15b located on the lower surface side of the net body 5, and the shaft portion 15a and the fixing plate 15b face each other with the net body 5 in between. Ultrasonic welded. The shaft portion 15a and the fixing plate 15b may be fixed by any method such as an adhesive method or a thermal welding method. A protrusion 1 is provided on the inner peripheral surface of the fixing ring 13 that fixes the net 5 to the container body 3.
3a is integrally molded in accordance with the locking recess 3c. When the fixing ring 13 is inserted into the lower part of the container main body 3 to which the mesh body 5 is attached, a part of the upright portion 5b is deformed by the protrusion 13a and is locked into the latching recess 3c, so that the container A net body 5 is fixed to the main body 3.

The rib body 7 is a container body 3 to which the net body 5 is fixed.
attached to the lower end of the The rib body 7 is a ring part 7
a and a rib portion 7b extending radially from the center are integrally molded. A locking wall 7c that stands up according to the locking piece 3b is integrally molded on the outer peripheral side of the ring portion 7a, and the locking wall 7c includes a notch 7e through which the locking piece 3b can pass, and a locking piece 7e. An engagement hole 7d having a predetermined width is formed in the circumferential direction in which the engagement hole 3b engages. The rib portion 7b has a flat surface facing the lower surface of the net body 5, and is integrally molded to have a substantially T-shaped longitudinal section.

A support member 16, which constitutes a part of the rotary body 9, is attached to and removed from the upper end opening of the container body 3, with the upper end of the container body 3 having an opening sufficient to introduce cooking materials into the container body 3. installed as possible. That is, engagement grooves 16a having a substantially letter-shaped cross section are integrally formed at both ends of the support 16.
A first rotating shaft 17 having a hollow part with an irregular cross-section is rotatably supported in the center of the shaft 6 via a bearing 19, and a second rotating shaft 21 has an axis line in the hollow part of the first rotating shaft 17. It is movable in the direction and is inserted in a non-rotating state. The second rotating shaft 21 includes an upper first shaft portion 21a and an irregular cross-sectional shape,
The second shaft portion 21 fits into the hollow part of the first rotating shaft 17
b, and a lower third shaft portion 21c. The through hole 17b of the support plate 17a integrally formed above the hollow part of the first rotating shaft 17 has a second
A first shaft portion 21a of the rotating shaft 21 is inserted and fitted so as to be movable in the axial direction, and the first shaft portion 21a is inserted through a through hole 17b at the upper end of the first shaft portion 21a that protrudes upward from the support plate 17a. A screw 23 is fixed thereto.

A compression spring 25 as an elastic member is attached between the lower surface of the support plate 17a and the second shaft portion 21b, and the elastic force of the compression spring 25 causes the second rotation shaft to
1 is biased downward. The third shaft portion 21
A pressing blade 27, which constitutes a part of the rotating body, is integrally molded on C. The pressing blade 27 has a first pressing piece 27a that gently slopes downward in the opposite direction from the end in the rotation direction, and a gap is provided from the lower end of the first pressing piece 27a to the net body 5 in the rotation direction. A second pressing piece 27 extending substantially parallel to the net body 5 in the opposite direction.
b, and a pressing portion 2 that comes into contact with the net 5 after tilting downward toward the net 5 from the lower end of the second pressing piece 27b.
7c are integrally molded. On the bottom surface of the pressing portion 27c facing the net body 5, a large number of groove portions 27e having a wide opening on the rotation direction side and a substantially V-shaped bottom surface are formed at required intervals in the radial direction of the pressing blades 27. ing. Note that the third shaft portion 2
A shaft support hole 21d is formed at the lower end of 1c, and when the rotating body 9 is attached to the container body 3, the support shaft 15 is rotatably supported in the shaft support hole 21d. Furthermore, external teeth 17c are integrally molded on the outer periphery of the upper end of the first rotating shaft 17, and a handle 29 for rotating the first rotating shaft 17 is removably attached to the external teeth 17c.

A bottle portion 11 is removably attached to the lower end of the container body 3 to which the net body 5 and the rib body 7 are attached. The bottle portion 11 is integrally molded from synthetic resin into a substantially cylindrical shape with an open upper end and a closed lower end. In this bottle part 11, cooking ingredients ground by the cooperation of the rotating body 9 and the mesh body 5 are accommodated.

Next, the method of assembling the strainer 1 will be explained according to FIG. 1. In FIG. After attaching the container body 3 so that the portion 5b is located on the outer peripheral surface of the container body 3, the fixing ring 13 is inserted and fitted around the lower end outer periphery of the container body 3 to which the net member 5 is attached. At this time, the engagement of the projections 13a with the locking recesses 3c causes the upright portions 5b of the net 5 to deform in accordance with the locking recesses 3c, and the net 5 is fixed to the container body 3. At this time, the rib central portion of the rib body 7 is positioned below the support shaft 15, and the rib portion 7b is positioned on the lower surface of the net body 5.

When the support body 16 is attached to the upper end opening of the container body 3 to which the net body 5 and the rib body 7 are attached as described above, so that the engagement groove 16a and the locking piece 3a are engaged, the second The rotating shaft 21 moves upward slightly against the elastic force of the compression spring 25, and the pressing portion 27c of the pressing blade 27 is pressed against the upper surface of the net body 5. At this time,
A slight gap is formed between the second pressing piece 27b of the pressing blade 27 and the upper surface of the net body 5.

The bottle part 11 is attached to the lower end of the container body 3 to which the rotating body 9 is attached as described above, and the handle 29 is attached to the upper end of the first rotating shaft 17.

Next, the straining action of the straining device 1 assembled as described above will be explained.

After a cooking material 35 having a skin, such as a corn, is put into the container body 3 from the upper end opening 33 of the container body 3 to which the rotating body 9 is attached, the pressing blade 27 is released by rotating the handle 29. is rotated in the required direction, the cooking material 35 is compressed by the compression spring 2
The cooked food is ground to a certain size by the cooperation of the first pressing piece 27a and the second pressing piece 27b, which are urged downward by the elastic force of No. 5, and the upper surface of the net body 5. The material 35 and the skin 35a are introduced between the pressing part 27c and the net body 5 and ground. At this time, a groove 27 is formed on the bottom surface of the pressing portion 27c.
Since the skin 35a of the cooking material 35 is spread out along the groove 27e so as to be flat against the upper surface of the net 5, it is rubbed in cooperation with the net 5. be crushed. The cooking material 35 ground by the above action is accommodated in the bottle part 11 through the mesh of the mesh body 5.

In this way, in this embodiment, even when grinding the cooking material 35 having the skin 35a such as corn, the skin 35a can be pushed out and ground by the groove 27e formed on the bottom surface of the pressing part 27c. It can be crushed.

[Effects of the Invention] As described above, the present invention can provide a cooking material puree device that can smoothly grind cooking materials including skins.

[Brief explanation of the drawing]

Fig. 1 is an exploded perspective view of the straining device according to the present invention, Fig. 2 is a central vertical sectional view of the assembled straining device, Fig. 3 is a bottom view of the pressing blade, and Fig. 4 is the line A-A in Fig. 3. FIG. 5 is a schematic perspective view of the pressing blade viewed from the bottom side. In the figure, 1 is a strainer, 3 is a container body, 5 is a mesh body, 7 is a rib body, 7b is a rib, 9 is a rotating body, 15
27 is a support shaft, 27 is a pressing blade, 27c is a pressing part, 2
7e is a groove.

Claims (1)

[Claims for Utility Model Registration] A rotary body having pressing blades is rotatably supported in a container body with a net attached to the lower end opening, and as the rotating body rotates, the pressing blades and the net are rotated. In the cooking material pureeing device that grinds the cooking material in the container body in cooperation with the container body, the pressing blade is arranged in a direction opposite to the rotational direction between an upper position away from the mesh body and a lower position in contact with the mesh body. A plurality of V-shaped grooves having a wider opening width on the rotation direction side are provided in the radial direction on the bottom surface of the pressing part that gradually slopes downward in the direction of and contacts the net body. A device for pureeing cooking ingredients.