JPH0763435B2 - Cooking device - Google Patents

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker provided with a rotating body that is rotated by a drive mechanism at the inner bottom of a container in which an object to be cooked is put, and is capable of whipping eggs and gelatin. Is.

2. Description of the Related Art There is known a conventional cooking device in which a rotating body is rotated at a high speed such as about 10,000 rpm to foam an egg or a gelatin solution. It is known that the rotating body used in this cooker has a shell shape as shown in FIG. 3 or a substantially conical shape with a curved outer surface as shown in FIG. In the figure, 1 is a rotating body,
It rotates around the axis 2 by a drive mechanism (not shown).

Problems to be Solved by the Invention When whiskling eggs, gelatin solution or the like with the rotating body 1 as described above, there is a problem that it takes a long time to whisk.

The present invention solves such problems, and an object of the present invention is to provide a cooker capable of shortening the time required for whipping.

Means for Solving the Problems In order to solve this problem, the present invention provides a cone-shaped rotating body which is rotated by a drive mechanism at the inner bottom portion of a container for containing an object to be cooked, and the rotating body is provided with an outer portion at the lower end. A circular plate portion horizontally projecting toward one side and an upward wall portion on the outer periphery of the plate portion are provided, and the inner peripheral surface of the container is formed in a scuttle shape.

With this configuration, when the rotating body rotates, the food to be cooked and the air are entangled from the central portion side of the rotating body and circulate so as to be blown to the outer peripheral side of the rotating body. At this time, it is a point to quickly circulate the food to be cooked while entraining the air, but according to the rotating body having the above configuration, the food to be cooked and the air caught from the central portion of the rotating body are caught. When mixed first. The first-mixed food to be cooked hits the inner surface of the outer peripheral wall of the rotor and is secondarily mixed. A part of the second-mixed food to be cooked is blown upward by the inner surface of the wall portion and immediately caught again from the center of the rotating body. The remainder of the second-mixed food to be cooked is blown outward by the wall portion, and the food to be cooked and the air are third-mixed. Furthermore, the stirring circulation of the food to be cooked is accelerated because the contact resistance between the rotary body and the food to be cooked increases because the outer periphery of the lower end of the rotary body projects. Further, since the inner peripheral surface of the container is shaped like a skirt, the third-mixed food to be cooked and air smoothly rise along the inner peripheral surface and are efficiently caught in the rotating body. As a result, the time required for frothing the food to be cooked is shortened.

Embodiment An embodiment of the present invention will be described below with reference to the drawings.

In FIGS. 1 and 2, 11 is a cooker main body incorporating a motor (not shown), and 12 is a container that is detachably mounted on the cooker main body 11. Reference numeral 13 denotes a shaft held at the bottom of the container 12, which is rotationally driven by the motor. Reference numeral 14 denotes a rotating body fixed to the shaft 13 at the inner bottom portion of the container 12, which has a conical portion 15 at the center and the conical portion.
A circular plate portion 16 is horizontally provided at the lower end of the plate 15 when viewed from above, and an upward wall portion 17 is provided on the outer periphery of the plate portion 16. In addition,
The inner peripheral surface of the container 12 below the intermediate portion in the up-down direction is formed in a mortar shape, and has a smaller diameter on the lower side. 18 is an inner peripheral surface of a brim.

Next, the operation of the cooker having the above configuration will be described. After placing the container 12 containing the food to be cooked 19 on the cooker main body 11, when a switch (not shown) leading to the motor is turned on,
The motor rotates, the rotation is transmitted to the shaft 13, and the rotating body 14 fixed to the shaft 13 rotates. When the rotator 14 rotates, as shown in FIG. 2, the object to be cooked 19 is wound downward from the central conical portion 15 of the rotator 14, and the outer peripheral wall of the rotator 14 is rotated.
A large circulation of the food to be cooked 19 occurs, in which the food is blown sideways from 17 and pushed up. More specifically, the central conical portion 15 of the rotating body 14 causes the food to be cooked downward.
19 is first mixed by being entrained with air. The first-mixed food 19 hits the inner peripheral surface of the wall 17 and is secondarily mixed. This secondary mixed food
A part of 19 is blown upward by the inner peripheral surface of the wall part 17, and immediately again is caught by the conical part 15 at the center of the rotating body 14, and the rest of the second-mixed food 19 is the wall part. 17
Is blown to the outside by, and the food 19 and the air are tertiary mixed. Furthermore, the stirring resistance of the object to be cooked 19 is also small because the space around the object 14 is narrow due to the presence of the plate 16 and the wall 17 at the lower end of the object to be cooked. To increase the efficiency and make the foaming efficiently and in a short time.

Further, since the inner peripheral surface 18 of the container 12 is formed in a mortar shape, the third-mixed food to be cooked 19 and the air have an inner peripheral surface 18
As it rises smoothly, it is efficiently entrained in the rotating body 14 and, thereby, the foaming time can be shortened.

EFFECTS OF THE INVENTION As described above, according to the present invention, a circular plate portion protruding horizontally outward at the lower end of a conical rotating body and an upward wall portion on the outer periphery of this plate portion are provided, and the inner peripheral surface of the container is provided. By forming the shape of a platter, it is possible to efficiently mix the food to be cooked and air, and also to efficiently stir the food to be cooked,
As a result, the time required for foaming can be shortened.

[Brief description of drawings]

1 and 2 show an embodiment of the present invention.
FIG. 1 is an overall front view of a broken main part, FIG. 2 is an enlarged cross-sectional view of a main part, and FIGS. 3 and 4 are front views of different conventional rotating bodies. 11 …… cooker main body, 12 …… container, 13 …… shaft, 14 …… rotating body, 15 …… conical section, 16 …… plate section, 17 …… wall section, 18 …… serpentine inner peripheral surface , 19 …… The food to be cooked.

Claims (1)

[Claims] 1. A cone-shaped rotating body that is rotated by a drive mechanism is provided at the bottom of the container for containing the food to be cooked, and this rotating body has a circular plate portion that horizontally projects outward at the lower end and this plate portion. A cooker provided with an upwardly facing wall portion on the outer periphery and having an inner peripheral surface of the container formed in a mortar shape.