JPH07177989A - Mixer for cooking - Google Patents

Abstract

PURPOSE:To provide a mixer for cooking capable of preventing a cooking material which emits steam from being moistened by the steam generated by the cooking material itself even in the case of agitating the cooking material in the agitating vessel and and shortening cooking time. CONSTITUTION:This mixer for cooking has an agitating vessel 11 into which the cooking material is charged and a sucking means 30 which sucks the air in the agitating vessel of this agitating vessel 11 and is so constituted as to suck the air in the agitating vessel by the sucking means 30. The mixer is also constituted to have a cooling means 20 for cooling the inside of the agitating vessel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking mixer which efficiently stirs cooking ingredients and the like, and is particularly suitable for stirring cooking ingredients which generate a large amount of steam, such as potatoes immediately after boiling with water. It relates to a cooking mixer.

[0002]

2. Description of the Related Art Conventionally, when cooking materials such as potatoes immediately after being boiled in water are put into a stirring space of a cooking mixer,
The stirring space became hot and humid due to the steam generated from the cooking material potato. When potatoes are stirred in this high-temperature, high-humidity stirring space, the stirred potatoes contain more water than necessary, which is not preferable. Further, at the end of the stirring work, the potatoes were not sufficiently cooled, and there were cases where the next cooking could not be performed.

In response to the above, in recent years, cooking mixers having two tanks, a cooling tank and a stirring tank, have come into use. Cool potatoes immediately after boiling in the cooling tank,
Next, this potato was put into a stirring tank and stirred.

[0004]

However, the size of the cooking mixer provided with the cooling tank and the stirring tank as described above is large, and the area occupied by the kitchen is large. In addition to this, cooling and stirring are performed separately, which is time-consuming and inconvenient. Further, the work of transferring the cooking material from the cooling tank to the stirring tank has been very troublesome.

The present invention has been made in view of the above-mentioned drawbacks, and even if a cooking material that emits steam is agitated in a stirring tank, the cooking material does not get steamed by the steam itself and
Moreover, it aims at providing the cooking mixer which can shorten cooking time.

[0006]

[Means for Solving the Problems] To achieve the above object, the means adopted by the present invention are a stirring tank having a rotating shaft provided with a stirring spatula and a lid for opening and closing the upper end opening of the stirring tank. A lid, a suction port opened above the stirring space in the stirring tank formed by closing the lid, and a suction path having one end connected to the suction port and the other end connected to the suction means. Equipped with
The rotating shaft portion protruding to the outside of the stirring tank is connected to the driving means so that the stirring spatula can be driven to rotate, and the vapor in the stirring space can be sucked from the suction port to the suction means through the suction passage. There is something I did.

Further, a cooling jacket is formed on at least a part of the week surface of the stirring space, and the cooling fluid can be supplied to the cooling jacket.

[0008]

Operation: One end of the suction passage is connected to the suction port, which is formed above the stirring space formed by closing the lid with the lid, and the other end is connected to the suction means. The vapor generated from the is exhausted to the outside of the stirring tank by the suction means. Further, since the cooling jacket is formed on at least a part of the week of the stirring space and the cooling fluid can be supplied to the cooling jacket, the cooking material can be stirred and cooled.

[0009]

EXAMPLE FIG. 1 is a schematic perspective view showing a stirring tank of Example 1, and FIG. 2 is a plan view in which a part of the stirring tank of Example 1 is cut away. FIG. 3 is a configuration diagram showing the overall configuration of the cooking mixer of the first embodiment. FIG. 4 is a schematic cross-sectional view showing the cooking mixer of Example 2.

As shown in FIGS. 1 to 3, the cooking mixer according to the first embodiment has a stirring portion 10 formed by closing a lid 11a and an opening above a stirring space in the stirring tank. The suction means 20 connected via the suction port and the suction means 30 for sucking the stirring space are provided.

In the stirring section 10, reference numeral 11 in the drawing is a stirring tank, and 11a is a lid. A cooling jacket 12 is provided so as to be in contact with the outer peripheral wall surface of the stirring tank 11, and a stirring motor 13 is provided outside the stirring tank 11, and two stirring motors are provided via a rotation shaft of the stirring motor 13 and a gear. Is transmitted to the rotating shaft 15 for stirring and drives the stirring spatula 16 provided on the rotating shaft 15 for stirring.

In the cooling means 20, reference numeral 21 in the drawing is a water storage tank, and the water intake port 21 a of the water storage tank 21.
Is connected to a water pipe via a pipe 22 and a solenoid valve 22a. In addition, the water outlet 22b of the water storage tank 21 has a pipe 23
Through the water inlet 24 of the water chilling unit 24
It is connected to a.

Continuing with the description, the water outlet 24b of the water chilling unit 24 is connected to one end of the cooling jacket 12 via a pipe 25. The other end of the cooling jacket 12 has a pipe 26 and a solenoid valve 26.
It is connected to the second water inlet 27 of the storage tank 21 via a and the electromagnetic valve 26b.

The water chilling unit 24 is a unit in which a compressor, an electric motor for a compressor, a condenser, a water cooler, and other auxiliary devices are combined into a unit. The water sucked from the water inlet 24a is cooled as a cooling fluid. And water outlet 24b
Has been flooded from.

In the suction means 30, a vacuum pump 31
The suction port 31a is provided in the suction port 11b (only shown in FIG. 3) of the lid 11a via the pipe 32. The operation unit 40 is connected to the vacuum pump 31, the water chilling unit 24, the solenoid valve and the like.

When the potatoes immediately after being boiled with water were stirred using the cooking mixer of Example 1, the potatoes immediately after being boiled had a very high temperature and a large amount of steam was generated. This potato is put into the stirring tank 11 and the stirring tank 11
The lid 11a is closed. Then, the operation unit 40 operates and controls the vacuum pump 31, the water chilling unit 24, the electromagnetic valves 22a, 26a, 26b, and the like.

Regarding the operation of the suction means 30, the vacuum pump 31 sucks the air in the stirring space through the pipe 32 and discharges the water evaporated from the potatoes to the outside of the stirring tank 11. Although not shown, the vacuum pump 3
Since the operation unit 40 is provided with the adjusting unit for adjusting the suction force of No. 1, the water content of the agitated potato can be adjusted. For example, when strongly sucked, the stirring tank 11
The air pressure inside is reduced, the amount of steam emanating from the agitated potato increases and the water content decreases, compared with the case of weak suction.

Regarding the operation of the cooling means 20, the operation unit 4
By operating 0, the water chilling unit 24 is operated. Cold water is sent from the water outlet 24b to the cooling jacket 12 through the pipe 25, and the cooling jacket 12 absorbs the heat in the stirring tank and the water storage tank 2
Return to 1. Then, the water stored in the water storage tank 21 is sent from the outlet 21 b to the water chilling unit 24 via the pipe 23, and is cooled again by the water chilling unit 24.

When the temperature of the agitating tank 11 becomes extremely high, the agitating tank 11 is cooled by the cooling jacket 12.
In some cases, it is more efficient to newly cool tap water or the like than to re-cool the cooling water that has absorbed the heat. In this case, the solenoid valves 22a and 26b are opened, tap water or the like is newly stored in the water storage tank 21, and the cooling water that has absorbed the heat in the cooling jacket 12 is discharged outside.

When water is stored in the storage tank 21 more than necessary, a sensor provided above the storage tank 21 closes the solenoid valve 22a. As a result, more water than necessary cannot be stored in the storage tank 21. Further, if the vacuum pump absorbs the high temperature and high humidity gas in the agitating tank space, the vacuum pump 31 itself may have a high temperature. In this case, needless to say, the above-mentioned cooling water may be used to cool the vacuum pump 31 itself.

This embodiment has the following effects. Stirring tank 1 for cooking ingredients that emit steam such as potatoes immediately after boiling
The cooking material does not get steamed even if it is put into the No. 1 and stirred, and the stirring and the cooling can be performed at the same time, so that the cooking time can be shortened. Furthermore, since it does not come into contact with the outside air during stirring / cooling, external bacteria are not mixed in.

FIG. 4 shows the second embodiment. The cooking mixer 50 includes a cooling jacket 51 and a compressor 5.
2. A cooling jacket 51 of a refrigeration cycle 55 in which a condenser 53 and a capillary 54 are sequentially connected is formed and installed in a vertical cylindrical shape, and a heater 56 is horizontally arranged below the cooling jacket 51. A detachable stirring tank 57 is provided so that the outer peripheral portion contacts the cooling jacket 51 and the bottom portion contacts the heater 56. Then, a rotary shaft for stirring projects from the center of the bottom of the stirring tank 57, and the stirring spatula 5
9 is attached.

Continuing with the description, the vacuum pump 70 is fixed to the frame, and is connected to the suction port of the vacuum pump 70 via the pipe 71 to the lid 58. The exhaust port of the vacuum pump 70 is attached to the frame via a pipe 72 so that the frame can be exhausted.

In the second embodiment, the cooling means means the cooling jacket 51, the compressor 52, the condenser 53, and the capillary 54. The suction means is the vacuum pump 7
0 and the pipes 71 and 72 are shown.

In the above structure, when heating is described, when the vacuum pump 70 is operated during heating by the heater 56, the steam generated from the cooking material is absorbed, so that the moisture content of the cooking material can be adjusted. Further, when the vacuum pump 70 is operated during cooling, the cooking material is not steamed, and stirring and cooling can be performed simultaneously, as in the first embodiment. As a result, the cooking time can be shortened, and it does not come into contact with the outside air during heating, stirring, and cooling, and there is no risk of contamination by external bacteria. In this embodiment, the suction passages are the pipes 32, 71 and 72. The valve 27a is for draining the water stored in the water storage tank 21.

[0026]

The cooking mixer of the present invention is equipped with suction means for sucking the inside of the stirring space.
Even if the cooking material that emits steam is put into the stirring tank, the steam that is emitted from the cooking material is sucked by the suction means, and the cooking material does not steam more than necessary. Further, since the cooling means for cooling the stirring space is provided, the cooking material can be stirred and cooled at the same time, and the cooking time can be shortened.

[Brief description of drawings]

FIG. 1 is a schematic perspective view showing a stirring tank of a cooking mixer according to a first embodiment of the present invention.

FIG. 2 is a partially cutaway schematic plan view showing a stirring tank of the cooking mixer of Example 1.

FIG. 3 is a configuration diagram showing an entire cooking mixer of Example 1 according to the present invention.

FIG. 4 is a schematic cross-sectional view showing a cooking mixer of Example 2.

[Explanation of symbols]

 10 Stirring Section 11 Stirring Tank 11a Lid 12 Cooling Jacket 13 Stirring Motor 15 Rotating Shaft 16 Stirring Vera 20 Cooling Means 21 Water Storage Tank 24 Water Chilling Unit 50 Cooking Mixer 51 Cooling Jacket 52 Compressor 53 Condenser 54 Capillary 55 Refrigeration Cycle 56 Heater 57 Stirring tank 57a Stirring space 58 Lid 59 Stirring spatula 70 Vacuum pump

Claims (2)

[Claims] 1. A stirring tank having a rotating shaft provided with a stirring spatula, a lid for opening and closing an upper end opening of the stirring tank, and stirring in the stirring tank formed by closing the lid. It has a suction port opened above the space and a suction path having one end connected to the suction port and the other end connected to the suction means, and the rotating shaft portion protruding outward of the stirring tank is connected to the drive means. A mixer for cooking is characterized in that the stirring spatula can be rotationally driven and the steam in the stirring space can be sucked from the suction port to the suction means via the suction passage. 2. The cooking mixer according to claim 1, wherein a cooling jacket is formed in at least a part of the stirring space on at least a week side, and a cooling fluid can be supplied to the cooling jacket.