JPS59203509A - Juicer - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a juicer, and relates to a structure in which a cutting blade cuts and crushes a material to be cooked, and a squeezing section squeezes the juice.

[Technical background of the invention and its problems]

Conventionally, this type of juicer is known as the Japanese Utility Model Publication No. 45-32604
A cutter with a cutting blade is installed at the inner bottom of the centrifugal separation corner as described in the publication, and the material to be cooked that is input from the input port is cut and crushed by the rotating cutter.
A configuration was adopted in which the solid content of the dregs was centrifuged from the juice content at the rotation of the centrifugal separation corner. This conventional centrifugal juicer has drawbacks such as air bubbles entering the juice, which easily destroys vitamins, and the rise of air bubbles causing the juice to separate into two layers. Furthermore, in conventional centrifugal juicers, the rotation speed of centrifugation is set at around 10,000 times/minute to enhance the juice extraction effect, which has the disadvantage that vibration and noise are easily generated due to imbalance due to adhesion of pomace residue. had.

For this purpose, for example, as described in Japanese Patent Application Laid-Open No. 56-72813, a case body surrounds a rotary body having a spiral cutting and crushing part and a pressing part continuous to the cutting and crushing part. The material to be cooked that is inputted from the input port of the case body is cut by the rotation of the rotary body, the material is cut and crushed in the crushing section, and sent to the pressing section. A juicer has been developed that is configured to squeeze With this type of compression juicer, air bubbles are not mixed into the juice, the juice does not separate, and the vibration and noise are low, but since the material to be cooked is gradually crushed, it is difficult to process Processing time is long;
A force is required to crush the ingredients, and especially if the input area of the ingredients to be cooked is expanded to increase the amount of ingredients supplied and shorten the processing time, the torque of the electric motor needs to be increased, which is expensive. It has some drawbacks.

[Object of the Invention] The present invention has been made in view of the above-mentioned drawbacks. The material to be cooked is cut and crushed by the cutting blade of the cutter provided on the upper surface of the rotary body, and the cut and crushed material to be cooked is transferred to the top surface of the rotary body. The juice is separated by squeezing with a spiral squeezing part formed on the circumference, which reduces the processing time for the juice of the material to be cooked, prevents air bubbles from being mixed in the juice, and furthermore allows the juice to be cut with a cutter. To provide a juicer which improves the feeding of pulverized cooking material to a squeezing part, improves the squeezing efficiency in the squeezing part, and further reduces the number of cleaning parts by storing pomace inside a rotating body.

[Summary of the invention]

The present invention includes a rotary body that has a part of the cutter having a plate-like cutter having a cutting blade on the upper part, a spiral squeezing part on the circumferential surface, and rotates around a vertical axis, and the squeezing part of this rotary body. The rotating body includes a case body surrounding the cooking chamber with a small gap and having a juice outflow portion, and an additional body covering the upper opening of the case body and forming a cooking material input port facing the cutter. is a hollow body with a pomace reservoir inside, a pomace inlet that communicates with the pomace reservoir is opened at the lower part of the rotary body, and a part of the cutter that closes the pomace reservoir is connected to the rotary body. The cutter is removably attached to the cutter, and is connected to the helical blade forming the spiral squeezing part around a part of the cutter, and has a drawing blade which also serves as a hand grip. The cooking material is cut and crushed by the cutting blade of the cutter, and the cut and crushed cooking material is sent to the spiral squeezing part on the circumferential surface of the rotary body using the suction blade of the lid body, and at this squeezing part. The material is squeezed to separate the juice and flow out from the juice outlet, and the pomace is introduced into the internal pomace reservoir through a pomace inlet formed at the lower part of the rotating body.

[Embodiments of the invention]

Next, the configuration of an embodiment of the present invention will be explained with reference to the drawings.

(1) is a cooking base, and as shown in Fig. 171, a housing part (3) for the motive (2) is formed protruding from the - side of this base (1), and the upper surface is a case holder part. (4). A drive shaft (5) protrudes from the lower part of the electric motor (2) whose upper end is fixed to the motor housing (3) of the base (1), and a small diameter pulley (6 ) and rotation axis (
A belt (9) is attached to the large diameter pulley (8) provided at the lower end of (7).
) is at stake. This rotating shaft (the sword is vertically and rotatably supported by a bearing (12) provided on a support plate (11) bridge-fixed to the protrusion □Q protruding into the base (1) and the electric motor (2). ing.

Next, the decoy is a case body that is removably placed on the case pedestal part (4) of the base (1), and as shown in FIG. A rotating body surrounding part α is formed to expand upward, and a rotating shaft insertion hole α is opened in the center of the bottom surface of the cooking chamber Q5) formed in this surrounding part (14). A cylindrical portion α~ integrally projects inward from the periphery of the insertion hole (17).

Furthermore, on the negative side of the surrounding part (14) of the case body 3, a juice outlet α0 is cut out and opened from the top end to the bottom, and on both sides of this juice outlet part there are vertical ribs ρQ (2).
υ is protruding towards the galley room.

Further, in this case body 0, a concave step (2 parts) is formed at the bottom surface 0 of the surrounding part (14) continuous to the lower part of the juice outflow part α9, and the juice outflow part ridge and the concave part (2 parts) are formed in the bottom surface 0 of the surrounding part (14). A juice outflow chamber opening at the top and communicating with the cooking chamber is integrally formed adjacent to the outside of the cooking chamber. Filter mounting grooves are formed opposite to each other on both sides of this juice outflow portion (I9). Both sides of a filter (C), which is formed from a metal plate material and has a large number of small holes (C), are removably engaged in this mounting groove a4, and the inner surface of this filter (A) and the inner surface of the surrounding part α4j are substantially on the same plane, and the filter (26) connects the cooking chamber (19) and the juice outflow chamber (19) inside the surrounding part (14).
It is separated from c).

Also, at the lower end of this filter, there is a bottom surface t of the cooking chamber αω.
The recessed step part (filter 07 covering the two) formed in te is bent and formed integrally, and the upper surface of this filter (5) and the cooking chamber (one bottom cover 6) are formed approximately on the same plane. . A large number of small holes are also formed in this filter.

Further, the bottom surface of the juice outflow plug is formed substantially on the same plane as the concave stepped portion t2'lj formed on the bottom surface (Ibl) of the cooking chamber (19).

Furthermore, a juice outlet C33) is opened at the bottom of the juice outlet chamber as shown in FIG. 1, and a case body Oj and a base (1) are formed below the juice outlet chamber.
A container C39 is arranged at a space (34J) formed between the pedestal part (4) and the container C39 to receive the juice discharged from the juice discharge port (to).

Next (to) is a hollow rotating body with an open top surface, 311
As shown in FIGS. 3 to 3, the case body U31 is constructed of a substantially cylindrical body with a slightly smaller diameter on the lower end side so that it can be fitted into the cooking chamber (15). A fitting part 07) is formed which fits into a cylindrical part that protrudes from the cooking chamber (15) of the case body (13).

In the center of this fitting part (371), a coupling part which is removably fitted to the rotating shaft (force) and coupled in the rotational direction protrudes in the vertical direction. 6
The center portion of the upper surface of the protrusion (37α) forming the coupling portion 7) is located concentrically with the coupling portion μs), and the shaft C1l is protruded.

Further, on the outer peripheral surface of the rotating body (%), there are a plurality of spiral blades (4
0 is formed, and this spiral blade (4I) is formed.
4f) is formed downward with respect to the rotating direction of the rotating body (G), and the spiral grooves between the spiral blades (40) become shallower as they go downward. (4
2 is formed up to the vicinity of the lower end between the rotating bodies, and the lower end of the outer peripheral surface of the rotating body (to) has a portion (44) in which the spiral groove (c) is not formed.

In addition, as shown in FIG. 4, there are a plurality of ribs (46) partitioned downward from the rotating body (at 49) by ribs (46) formed approximately radially with a delay angle with respect to the rotational direction of the rotating body (to). A recessed portion ￥17) is formed, and each recessed portion (47) is a rotating body □□
The pomace discharge opening C, which is located on the downstream side with respect to the rotational direction of Bu (
46(Z) and the inner rib C46A) at the periphery of the fitting part 6η) and the lower surface G451K of the rotating body 06) of the radial ribs
They are projected at the same height.

In addition, a concave portion formed on the lower surface of this rotary body (4) has a pomace introduction port formed therein, and this pomace inlet (toward) communicates with the pomace sluice catching portion c3uK inside the rotary body. ing.

Furthermore, a fitting stepped portion 0' is provided on the inner circumference of the upper surface opening of this rotating body 06)! J is formed.

Next K (481 is a lid body that fits into the upper surface opening of the scrap reservoir 0υ of the rotating body (to) and is held by the fitting step c3, and closes the upper surface opening of the scrap reservoir 0　) This cutter part oal has slanted engagement protrusions 60+, which engage with the slanted engagement grooves (41) formed at the inner periphery of the opening of the rotating body, at equal intervals. The engaging protrusion (5) is removably engaged with the engaging groove (4 bell) to close the pomace reservoir portion l3I of the rotating body (G).

Further, the circumference of the cutter part decoy is attached to the helical blade (4) when the upper surface opening of the pomace reservoir Gυ of the rotating body □□□ is closed. (c) A drawing-in wing portion (4 temples is formed protrudingly) for the material to be cooked that extends upward from the upper surface, and this drawing-in wing portion (4
The end of No. 3 doubles as a handle.

In addition, the eel has a disk-shaped cutter, with the axis C3!1 in the center.
A center hole 5a is formed which is fitted into the center hole I! 5
4) The cutting blade (561 has a lag angle with respect to the rotational direction of the cutter) except for the flat part 651 at the periphery of the cutter. This cutter beam fits tightly into the center hole (!1411c) and is attached to the upper surface of the rotating body (36) with screws 5n.

In addition, (to) is the lid of the case body (131), and the cooking chamber α
5) and the upper surfaces of the juice outflow chamber (to).

This lid (to) K is a cutter aI of the rotating body inserted into the cooking chamber α4, and the opposing part is a protruding surface (5
9) is formed, and the protruding surface portion is formed to have a diameter that is approximately the same as or larger than the outer diameter of the cutter.

The rotating body 06 is located at the center of this protruding surface (59).
) is provided with a bearing (61) having a shaft support hole (60) through which it is rotatably inserted and supported, and the inner end of this shaft support hole (2) is closed. And this bearing [F]D has a protruding surface r
59) Projected opposite the flat surface of the mari cutter board.

Furthermore, the protruding surface 159)K of the lid I5& is a material input port (621) formed in a cylindrical shape with respect to the cutting blade 66) of the cutter board, and a push rod that is removably inserted into the input bag.
The material to be cooked is pressed against the cutting blade I:i3) of the cutter board.

Then, insert the rotary body 06 from the top opening into the cooking chamber (L51) of the case body, fit the coupling part 0I of the rotary body (to) to the rotary shaft (7), and then body(
(to) in the rotational direction. In this state, the case body uJ
The rotating body C3 is placed in the cylindrical part (18) protruding into the cooking chamber (19).
The fitting portion c37) of 6) is fitted.

Next, fit the lid into the upper opening of the case body α, connect the shaft G1 protruding from the upper surface of the rotating body (to) to the bearing, and cut the cutter 6mK on the upper surface between the rotating bodies when the lid is closed. Projecting surface (5
[Stock] is opposed.

In this state, a small gap is maintained between the outer peripheral surface of the squeezing part (4]) of the rotating body (support) and the surrounding part αa of the case body t13), and the rib ( 4G) (
The gap (,!71) between (464) and the bottom surface aO of the cooking chamber is smaller than the gap (g2) between the outer circumferential surface of the rotor (G) and the inner surface of the surrounding part. has been done.

In addition, a small gap is maintained between the helical blade of the rotating body (to) and the ribs (2Q) (21) of the surrounding part I of the case body (13), and this rib (21) is connected to the rotating body (support). )) will not be contacted.

In addition, the effective part of the juice outflow part (filter I26 provided in I9) of the surrounding part a is connected to the bottom surface (16) of the cooking chamber 051 from a position lower than the position of the cutter @ provided on the upper surface of the rotating body (G). It is formed to the same position.

In addition, above the cutter ω provided on the rotating body (to), a lid body (!i second protruding surface 5!) which is larger than the outer diameter of the cutter disk is opposed with a small gap, and the lower surface of the bearing and the cutter □
The gap (y3) between the center plane part (to) of □□ is such that when the bearing (61) and the plane part 69 of the cutter plate K come into contact, the cutting blade part of the cutter ■ contacts the protruding surface 9). The gap (!I4) between the cutting blade □□□ and the protruding surface is formed to be narrower than that, and the gap (y,) between the inner end of the bearing (61) and the tip of the shaft (to) is also narrower than that of the cutter 53. The gap (y3) between the cutting blade (to) and the protruding surface (59) is narrower than the gap (y3) between the central plane part (5 points) of the bearing (6I) and the cutter 63. Part (inner surface of 4→ and rotating body (
Part of the cutter that closes the upper opening of the pomace reservoir (31) (between the upper surface of the drawing wing section of 48
It is narrower than J(y6).

Next, the operation of this embodiment will be explained.

M unit ft) case pedestal part (4) and case body t131
The container (c) inserted into the space (2) between the juice outlet chamber @ and the container (c) is placed on the case holder (4), and the juice flowing down from the juice outlet (g) is collected by the three containers c. I am starting to receive it.

Next, when the electric motor (2) is driven by a switch operation, the belt (9) suspended between the pulley (6) of the drive shaft (5) and the pulley (8) provided on the rotary shaft (7) rotates the rotary shaft (7).
is rotated at a reduced speed of, for example, 2,000 to 3,000 times per minute.

In this state, the ingredients to be cooked are inputted from the input daily report and pressed against the cutter mallet using a push rod.

At this time, the rotating body 06) is rotated by the coupling between the rotating shaft (7) and the coupling part (to), and the cutter ridge is also rotated together with the rotating body, and the material to be cooked is cut by the cutting blade of the cutter. It is cut and crushed in step 6(i). This cutting blade 66)
The material cut and crushed is pushed out in the outer circumferential direction because the cutting blade 6e is shaped to send out in the outer circumferential direction and is formed with a radial delay angle with respect to the rotation direction, and the material is pushed out in the outer circumferential direction.
) and the surrounding part 0 force of the case body α3. At this time, the upper surface of the draw-in blade part (49) of the cutter part (48) that is continuous with the spiral blade (41) of the rotating body (7) is
58 is narrow, the material is reliably fed between the surrounding part I and the rotating body (G) at this drawing wing part (4).

The material fed between Q41 and the rotating body is squeezed into the squeezing part (
41), the fruit juice and solids are separated from each other, and are transferred downward through the spiral grooves (4) between the spiral blades.
Since this spiral groove (42) is formed gradually shallower downward, the material is squeezed one by one.Then, the separated fruit juice is passed through the small hole (251) of the filter neck, and the juice flows out from the juice outlet part (19). The juice flows into the chamber 23).There are ribs (A) Qυ on both sides of this juice outflow chamber 23).
is formed, so when the material is sequentially transferred downward by the rotation of the rotating body (to), the material is caught on the rib (20) on the upstream side in the rotational direction of the rotating body Se, suppressing the movement of the material. The squeezing force against the material increases, the extraction and separation of fruit juice is promoted, and furthermore, the movement of the solid residue is suppressed again at the rib (211) on the downstream side in the rotational direction of the rotating body (to), and the filter c!e , the juice passes through the small pores of the filter (26) without being re-impregnated with solid residue
From c), the fruit juice flows into the juice outflow chamber via the juice outflow section (19).

A large squeezing force is not applied to the filter (to) by the rib cover (21). In this way, the materials are sequentially squeezed and fed downward, and the separated and extracted juice is filtered through the filter (26) through the juice outlet haze, as shown in the missing phase in Figure 1, and then passed through the juice outlet chamber. The juice flows into the container 0 from the juice outlet (G).
51. Also, the squeezing part of the rotating body □□□ (
The fruit juice separated from the material pressed against the surrounding circle in 41) flows downward, passes through the filter (2) on the bottom surface αe of the cooking chamber (151), drips at the concave step @, and becomes the juice. It flows into the outflow chamber □□□).

In addition, the material to be cooked is moved downward by the rotation of the rotating body (to), and the spiral blade (the part without 4G (when the technique is reached) is almost removed, and it is placed on the bottom (16) of the cooking chamber (19). sent.

And the cooking chamber (bottom surface σ6 of l■) is located on the bottom surface of the rotating body (to).
Since the gap (y,) is smaller than the gap (!I2) between the outer circumferential surface of the spiral blade (40) of the rotating body (G) and the inner surface of the surrounding part [14], the pomace remains in the rotating body (36). ) and the cooking chamber (bottom α6 of tS), and when the juice has been sufficiently squeezed out, the material is placed between the outer circumferential tube (46 cL) of the lower surface of the rotating body (to) and the private chamber ( The pomace is gradually fed into the bottom surface of the rotating body Oe from the bottom surface of 151 (1, the gap (!,) between The pomace is introduced into the pomace reservoir (31) inside the pomace, and the pomace is introduced, 50 (to)
The dross introduced into the part where no
? ), the flow velocity toward the center decreases at The waste is sent out from the lower surface of the rotating body (to) through the waste discharge opening (64).

In addition, the rotating body (36) has its lower part supported by a rotating shaft (force) at the coupling part (2), and its upper end supported by a shaft, and the rotating body (36) The force is maintained at the maximum, and the shaft G0 is supported by the shaft support hole (60) with the inner end of the bearing l61) closed, so that the rotating body The gap (y3) between the central plane part 651 of the cutter t5 (to) and the bearing 11) is the same as that of the cutting blade 66) of the cutter (53) and the protrusion of the lid body 6s. Since it is narrower than the gap (14) with the surface 69, the cutting 8 is prevented from contacting and scraping the protruding surface portion of the lid body □□□.

After the juice processing is completed, open the lid (support), remove the rotating body (to) from the cooking chamber (15I, and remove part of the cutter (4).
When you put your hand on the end of the drawing wing part (43) of the drawing wing part (43) and rotate the cutter part (4→), the engagement protrusion that was engaged with the engagement groove (41) comes off and the cutter part (4 The mark and the cutter (2) are removed from the rotary body (3), and the upper opening of the rotary body (3) is opened, allowing the pomace accumulated in the pomace reservoir (ell) to be disposed of.

Note that the direction of inclination of the engagement groove (/19) of the rotating body (G) and the engagement protrusion 501 of the cutter part (fence) is the direction in which they are engaged with each other by rotation of the rotating body (-).

In addition, in the above embodiment, the lower surface (four recesses) of the rotating body (to)
Although the pomace inlet (end) was formed on the side of one section partitioned by the radial ribs (47) of 47), it is also possible to form the pomace inlet in each of a plurality of sections. In the above embodiment, the lower surface of the rotating body (G) (four recesses (47)
) was formed with a pomace inlet (to), but the rotating body (1%
), the outer peripheral surface, for example, a portion G that is not formed in a spiral groove! 4) A K pomace inlet t3■ may be formed.

Further, the spiral groove (421) of the squeezing portion (41) of the rotating body 00 may be formed to become gradually shallower from the upper end toward the lower end to increase the squeezing force on the material to be cooked.

In addition, the bottom surface of the cooking chamber 09 (161) is not necessarily required, and the surrounding portion (14VC) is not limited to one location.

〔Effect of the invention〕

According to the present invention, a rotary body having a part of the cutter provided with a cutter having a cutting blade on the upper part and a spiral squeezing part formed on the curved surface is surrounded by the surrounding part of the case body, and is rotated about a vertical axis of rotation. The rotary body is provided to be freely rotatable, and the rotary body is a hollow body with an interior serving as a pomace filtration portion, and a dregs introduction port communicating with the pomace reservoir is opened at the lower part of the rotary body, and the pomace reservoir is detachably closed. A part of the cutter is provided, and a drawing wing part is formed around the part of the cutter, which is continuous with the spiral blade forming the spiral squeezing part and also serves as a hand grip, so that the material input from the input port is The cooking ingredients are cut and crushed by the cutting blade of the cutter, and the cut and crushed cooking ingredients are squeezed by the squeezing part of the rotating body, so that no air bubbles are mixed into the juice and nutrients such as vitamins are destroyed. The material to be cooked, which has been cut and crushed by the cutter, is fed into the squeezing part by the drawing wing part of the cutter, and the material is cut and crushed by the cutter, and the juice is separated. The crushed material does not accumulate between the inner surface of a part of the cutter and the upper surface of the cutter, and the squeezing force of the squeezing part of the rotary body in the cooking chamber is increased, increasing squeezing efficiency, and the crushed material is removed from the rotating body. It is stored in the body, and there is no need for a separate pomace storage container, making the juicer more compact, reducing the number of parts to be cleaned, and improving ease of handling.

In addition, when the upper surface of the rotating body is partially opened, the pomace reservoir inside the rotary body is opened, making it easy to clean the rotary body and cutter, and also to discharge the pomace accumulated in the pomace reservoir. It is easy to do, and the drawing wing part of a part of the cutter acts as a handle, making it easy to open and close the part of the cutter.

[Brief explanation of the drawing]

'A' Figure 1 is a vertical cross-sectional view of a juicer showing an embodiment of the present invention, Figure 2 is an exploded perspective view of the rotary body as described above, Figure 3 is a perspective view of the rotary body as described above, and Figure 4 is the rotary body as described above. FIG. 5 is a plan view of the case body. (IJ...Case body, (I4)...Surrounding part, 05)...
Cooking chamber, σyu...Juice outflow part, (to)...Pomace inlet, Gυ...Pomace reservoir, (3e...Rotating body,
1υ... squeezing part, (43... drawing wing part, (4Φ...
Cutter part, (to)...Cutter, ■...Cutting blade, Trowel...
・Lid body, 63-・Inlet.

Claims (1)

[Claims] m A rotary body that has a part of the cutter equipped with a plate-shaped cutter with a cutting blade on the upper part, forms a spiral squeezing part on the circumferential surface, and rotates around a vertical axis, and the squeezing part of this rotary body has a small part. A case body having a surrounding part that surrounds a cooking chamber with a gap and having a juice outlet in the cooking chamber, and a case body that covers an upper opening of the case body and has a cooking material inlet facing the cutter. The rotary body is a hollow body with a pomace reservoir inside, and a pomace inlet communicating with the pomace reservoir is opened in the lower part of the rotary body, and the pomace reservoir has a pomace reservoir. A part of the cutter that closes the space is detachably attached to the rotating body, and a drawing wing part that is continuous with the spiral blade forming the spiral squeezing part and also serves as a hand grip part is formed around the part of the cutter. A juicer characterized by: