JPWO2018139287A1 - Cooker - Google Patents

Abstract

A stirrer (20) provided in the cooking device of the present disclosure includes a housing (21) rotatably attached to the center of the bottom surface of the cooking vessel (4), and a cooking vessel from the outer peripheral surface of the housing (21). A blade (31) that extends toward the inner peripheral surface (4a) of (4) and curves in a convex shape toward the downstream side in the rotational direction X1 in plan view. Further, the blade (31) is an extrusion configured to push out the cooked food from the vicinity of the housing (21) toward the inner peripheral surface (4a) of the cooking container (4) as the blade (31) rotates. And the tip (34) of the blade (31) are arranged to lift the food as the blade (31) rotates, and drop the food to the upstream side in the rotation direction X1. And a lifting portion.

Description

  The present disclosure relates to a heating cooker including a stirring body that stirs a food in a cooking container.

  A conventional cooking device will be described with reference to FIGS.

  FIG. 40 is a perspective view of a stirrer of a conventional cooking device. As shown in FIG. 40, the stirrer 100 includes a pressing unit 101 that presses the food toward the inner peripheral surface of the cooking container when the stirrer 100 rotates in the cooking container about the rotation axis 100A, and cooking. And a reversing unit for reversing the food located on the inner peripheral surface side of the container toward the center of the cooking container. The pressing portion 101 is formed so as to be convexly curved toward the downstream side in the rotation direction X100 in a plan view, and the height is lowered as the reversing portion 102 is approached. Further, the reversing unit 102 is adjacent to the first inclined surface 102A and the first inclined surface 102A that are inclined upward toward the upstream side in the rotation direction X100, and from the top of the first inclined surface 102A toward the rotation axis A100. The second inclined surface 102B is inclined downward (see, for example, Patent Document 1).

  FIG. 41 is a side view of a stirring body of another conventional cooking device, and FIG. 42 is a plan view of the stirring body. As shown in FIGS. 41 and 42, the agitator 200 includes a blade 201 that curves in a convex shape toward the downstream side in the rotational direction X200 in plan view. The blade 201 is a substantially plate-like member, and is provided so as to incline upward along the entire length of the blade 201 toward the upstream side in the rotation direction X200. Further, the blade 201 is formed such that the height thereof decreases as the distance from the rotation axis A200 increases. The tip 201A of the blade 201 is formed to have a slightly higher height than the front end (the depression 210B). That is, a recess 201B formed of a gently inclined surface is formed on the side of the rotation axis A200 from the tip 201A of the blade 201. Further, a fin 202 is provided in the central portion on the upstream side in the rotation direction X200 of the blade 201. The fin 202 is configured to extend in a direction substantially orthogonal to the direction in which the blade 201 extends. The fin 202 is formed so as to be higher than the upper end portion of the blade 201 (see, for example, Patent Document 2).

Japanese Patent No. 5250428 Special table 2014-533544 gazette

  In the heating cooker of Patent Document 1 shown in FIG. 40, when cooking a relatively large cooked product such as French fries, this cooked product is usually pressed by the rotation of the stirring body 100 in the rotation direction X100. 101 is pressed to the inner peripheral surface side of the cooking container. The cooked product pressed to the inner peripheral surface side of the cooking container is restricted from moving in the direction away from the rotation axis A100 by the inner peripheral surface. Therefore, the cooked food goes up to the top of the first inclined surface 102A along the first inclined surface 102A of the reversing unit 102, and falls toward the rotation axis A100 along the second inclined surface 102B. At this time, rotational force acts on the cooked product, and the cooked product is reversed. As a result, it is considered that uneven heating is suppressed.

  On the other hand, when a relatively small dish such as chopped onion is cooked in the heating cooker of Patent Document 1, this dish usually moves in the initial stage of heating in the same manner as a large dish. . That is, the cooked food moves and reverses along the pressing portion 101, the first inclined surface 102A, and the second inclined surface 102B.

  However, as the heating proceeds, when moisture begins to be discharged from the inside of the cooked product, the cooked product is likely to adhere to the stirring body 100, and the resistance from the bottom surface of the cooking container decreases. For this reason, this cooked item is difficult to move to the inner peripheral surface side of the cooking container by the pressing unit 101 and is difficult to ascend on the first inclined surface 102A of the reversing unit 102. In addition, the first inclined surface 102A is provided in parallel to the radial direction, and the food that goes up the first inclined surface 102A is unlikely to face the rotation axis A100 side. For this reason, the first inclined surface 102 </ b> A serves as a weir, and the cooked product easily rotates together with the stirring body 100. As a result, the same portion of the cooked food will continue to be heated, resulting in uneven heating.

  In addition, in the cooking device of Patent Document 2 shown in FIGS. 41 and 42, when cooking a relatively small cooked product such as chopped onion, this cooked product is usually contained in the cooking container by the blade 201. It is pressed to the peripheral surface. The cooked food pressed to the inner peripheral surface side of the cooking container moves so as to get over the depression 201B due to the low height of the depression 201B. This phenomenon occurs not only in the initial stage of heating but also in the later stage because the amount of cooked food on the inner peripheral surface side of the cooking container can easily get over the recess 201B. Therefore, it is suppressed that this cooking thing rotates with the stirring body 200. FIG. However, the cooked food that has passed over the stirring body 200 remains in a state of being brought close to the inner peripheral surface side of the cooking container.

  On the other hand, in the heating cooker of Patent Document 2, when a relatively large cooked product such as French fries is cooked, a part of the cooked product rises on the blade 201 and comes into contact with the fin 202 so that the blade Get over 201. At this time, rotational force acts on the cooked product, and the cooked product is reversed. However, many large cooked foods are normally pressed against the inner peripheral surface of the cooking container by the blade 201 and moved so as to get over the depressions 201B, like the small cooked foods. In this case, since the height of the hollow portion 201B is low, the external force acting to rotate the cooked product itself is weakened, and the cooked product is difficult to reverse, and at the same time is brought closer to the inner peripheral surface side of the cooking container. It stays as it is. As a result, the same portion of the cooked food will continue to be heated, resulting in uneven heating.

  Therefore, in the cooking device disclosed in Patent Document 1 and Patent Document 2, there is still room for improvement in terms of more uniformly cooking both relatively large and relatively small dishes.

  An object of the present disclosure is to solve the above-described problem, and to provide a heating cooker with a stirring function that can cook both relatively small and relatively large dishes more uniformly. is there.

  In order to solve the conventional problem, the cooking device of the present disclosure is a cooking device including a stirring body that stirs the food stored in the cooking container. The stirring body is rotatably attached to a central portion of the bottom surface of the cooking container, and extends from an outer peripheral surface of the housing toward an inner peripheral surface disposed at a peripheral edge portion of the bottom surface of the cooking container. And a blade that curves in a convex shape toward the downstream side in the rotational direction of the housing in plan view. The blade is disposed at an extruding portion configured to push out the cooked food from the vicinity of the housing toward the inner peripheral surface of the cooking container as the blade rotates, and a tip portion of the blade. And a lifting portion configured to lift the cooked food as the blade rotates and to drop the cooked food to the upstream side in the rotation direction.

  This allows more uniform cooking of both relatively small and relatively large dishes.

  According to the cooking device according to the present disclosure, both relatively small cooked food and relatively large cooked food can be cooked more uniformly.

FIG. 1 is a perspective view of a heating cooker according to Embodiment 1 of the present disclosure. FIG. 2 is a cross-sectional view of the heating cooker according to the first embodiment of the present disclosure. FIG. 3 is a plan view illustrating a state where the lid of the heating cooker according to the first embodiment of the present disclosure is removed. FIG. 4 is a perspective view of the stirring body of the heating cooker according to the first embodiment of the present disclosure. FIG. 5 is a side view of the stirring body of the heating cooker according to the first embodiment of the present disclosure. FIG. 6 is a plan view of the stirring body of the heating cooker according to the first embodiment of the present disclosure. 7 is a cross-sectional view taken along the line 7A-7A in FIG. 8 is a cross-sectional view taken along 7B-7B in FIG. 9 is a cross-sectional view taken along the line 7C-7C in FIG. FIG. 10 is a 7D-7D cross-sectional view of FIG. 11 is a cross-sectional view taken along line 7E-7E in FIG. 12 is a cross-sectional view taken along the line 7F-7F in FIG. FIG. 13 is a plan view illustrating a state in which the stirring body of the heating cooker according to Embodiment 1 of the present disclosure stirs the food. FIG. 14 is a plan view illustrating a state where the stirring body of the heating cooker according to Embodiment 1 of the present disclosure stirs the food. FIG. 15 is a plan view illustrating a state where the stirring body of the heating cooker according to the first embodiment of the present disclosure stirs the food. FIG. 16 is a plan view illustrating a state where the stirring body of the heating cooker according to Embodiment 1 of the present disclosure stirs the food. 17 is a cross-sectional view taken along the line 9A-9A in FIG. 18 is a cross-sectional view taken along the line 9B-9B of FIG. 19 is a cross-sectional view taken along line 9C-9C in FIG. 20 is a cross-sectional view taken along the line 9D-9D of FIG. FIG. 21 is a plan view illustrating a positional relationship among the agitator, the baffle part, and the cooked product when the agitator of the heating cooker according to Embodiment 1 of the present disclosure agitates the cooked product. FIG. 22 is a plan view showing a positional relationship among the agitator, the baffle part, and the cooked product when the agitator of the heating cooker according to Embodiment 1 of the present disclosure agitates the cooked product. FIG. 23 is a plan view showing a positional relationship among the agitator, the baffle part, and the cooked product when the agitator of the heating cooker according to Embodiment 1 of the present disclosure agitates the cooked product. FIG. 24 is a plan view showing a positional relationship among the agitator, the baffle part, and the cooked product when the agitator of the heating cooker according to Embodiment 1 of the present disclosure agitates the cooked product. FIG. 25 is a perspective view showing a partial cross section of the heating cooker according to the first embodiment of the present disclosure in the positional relationship shown in FIG. 21. 26 is a perspective view showing a partial cross section of the heating cooker according to the first embodiment of the present disclosure in the positional relationship shown in FIG. FIG. 27 is a perspective view showing a partial cross section of the heating cooker according to the first embodiment of the present disclosure in the positional relationship shown in FIG. FIG. 28 is a perspective view showing a partial cross section of the heating cooker according to the first embodiment of the present disclosure in the positional relationship shown in FIG. 24. FIG. 29 is a cross-sectional view of a heating cooker according to Embodiment 2 of the present disclosure. FIG. 30 is a plan view illustrating a state where the lid of the heating cooker according to the second embodiment of the present disclosure is removed. FIG. 31 is a perspective view of a stirring body of a heating cooker according to Embodiment 2 of the present disclosure. FIG. 32 is a side view of the stirring body of the heating cooker according to the second embodiment of the present disclosure. FIG. 33 is a plan view of a stirring body of a heating cooker according to Embodiment 2 of the present disclosure. 34 is a cross-sectional view taken along the line 17A-17A in FIG. 35 is a cross-sectional view taken along the line 17B-17B of FIG. FIG. 36 is a plan view illustrating a state where the stirring body of the heating cooker according to the second embodiment of the present disclosure stirs the food. FIG. 37 is a plan view illustrating a state where the stirring body of the heating cooker according to the second embodiment of the present disclosure stirs the food. FIG. 38 is a plan view illustrating a state where the stirring body of the heating cooker according to the second embodiment of the present disclosure stirs the food. FIG. 39 is a plan view illustrating a state where the stirring body of the heating cooker according to the second embodiment of the present disclosure stirs the food. FIG. 40 is a perspective view of a stirrer of a conventional cooking device. FIG. 41 is a side view of an agitator of another conventional cooking device. FIG. 42 is a plan view of an agitator of another conventional cooking device.

  According to the 1st mode of this indication, a cooking-by-heating machine provided with a stirring object which stirs the food stored in the cooking container is provided. The stirring body is rotatably attached to a central portion of the bottom surface of the cooking container, and extends from an outer peripheral surface of the housing toward an inner peripheral surface disposed at a peripheral edge portion of the bottom surface of the cooking container. And a blade that curves convexly toward the downstream side in the rotational direction in a plan view parallel to the rotational direction of the housing. The blade is disposed at an extruding portion configured to push out the cooked food from the vicinity of the housing toward the inner peripheral surface of the cooking container as the blade rotates, and a tip portion of the blade. And a lifting portion configured to lift the cooked food as the blade rotates and to drop the cooked food to the upstream side in the rotation direction. With the above configuration, the cooked product is pushed out by the extruding unit, gathered to the inner peripheral surface side of the cooking container, and dropped onto the bottom surface of the cooking container by the lifting unit. Therefore, the heating cooker easily diffuses the food. As a result, the heating cooker can easily stir the food.

  According to the second aspect of the present disclosure, the lifting portion includes the cooked product pushed from the vicinity of the housing toward the inner peripheral surface of the cooking container by the pushing portion, It is configured to lift at least a part of the cooked product in the vicinity of the inner peripheral surface and drop the at least a part of the cooked product over the blade from the downstream side to the upstream side in the rotation direction. The cooker according to the first aspect is provided. With the above configuration, the heating cooker can drop and scatter the cooked food brought to the inner peripheral surface side of the cooking container by the push-out unit onto the bottom surface of the cooking container by the lifting unit. Therefore, the cooking device can heat the cooked food more uniformly.

  According to the third aspect of the present disclosure, the blade includes a front edge located on the downstream side in the rotational direction and a rear edge located on the upstream side in the rotational direction with respect to the front edge. A cooking device according to the first aspect or the second aspect is provided. The cooking device with this configuration can also heat the cooked food uniformly.

  According to a fourth aspect of the present disclosure, the lifting portion includes the front edge that is curved along the inner peripheral surface of the cooking container in the plan view, and the front edge of a part of the lifting portion. And the gap between the bottom surface of the cooking container and the front edge of the other part of the lifting portion and the inner peripheral surface of the cooking container are each formed at substantially the same interval, The front edge of the lifting portion is inclined upward as it goes toward the upstream side in the rotational direction, and is positioned above the rear edge in a back-to-back positional relationship. The cooking according to the third aspect, wherein the front edge and the rear edge that is in a back-to-back positional relationship with the front edge are configured to substantially overlap with each other toward the tip of the blade. Vessel provided That. With the above configuration, the force affecting the rotational torque can be significantly reduced on the surface of the blade around the lifting portion, so that the necessary rotational torque can be suppressed.

  According to a fifth aspect of the present disclosure, there is provided the heating cooker according to the third or fourth aspect, wherein the lifting portion is the front edge. With the above configuration, the food that gets on the lifting portion is less likely to adhere to the inner peripheral surface of the cooking container, and smoothly falls to the upstream side in the blade rotation direction.

  According to the sixth aspect of the present disclosure, a surface connecting the front edge of the lifting portion and the rear edge in a back-to-back positional relationship with the front edge is 60 with respect to a surface parallel to the rotation direction. A heating cooker according to any one of the third to fifth aspects, which is configured to be inclined at an angle of from ° to 90 ° is provided. With the above configuration, the cooked item is less likely to stay on the surface formed between the front edge and the rear edge of the lifting portion, and is likely to fall. Therefore, the influence on the rotational torque due to the food remaining on the surface is suppressed.

  According to a seventh aspect of the present disclosure, the heating cooker according to any one of the first to sixth aspects is provided, wherein the end of the lifting portion includes a close-up portion that further curves in the center direction of the cooking container. Is done. With the above configuration, the food over the blade can be more efficiently scattered on the bottom surface of the cooking container.

  According to an eighth aspect of the present disclosure, there is provided the heating cooker according to any one of the first to seventh aspects, wherein the blade is configured by a twisted uniform surface. With the above configuration, the action of the blade on the cooked food can be smoothly switched from the action of the pushing part to the action of the lifting part.

  According to the ninth aspect of the present disclosure, the rear edge of the portion of the push portion that is connected to the housing is disposed at a position higher than the front edge, and the push portion is connected to the housing. The height position of the rear edge decreases as it approaches the inner peripheral surface from the portion, and the difference in the height position between the front edge and the rear edge is reduced. A cooking device according to an aspect is provided. According to this configuration, the cooked product can be pushed out to the inner peripheral surface.

  Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. Note that the present disclosure is not limited to the embodiment described below.

(Embodiment 1)
The cooking device according to the first embodiment of the present disclosure is a cooking device with a stirring function including a stirring body that stirs the food stored in the cooking container. FIG. 1 is a perspective view of a heating cooker according to the present embodiment. FIG. 2 is a cross-sectional view of the cooking device according to the present embodiment.

  As shown in FIG. 1, the heating cooker according to the present embodiment includes a substantially bottomed tubular device body 1 and a lid 2 that covers the upper opening of the device body 1 so as to open and close. . As shown in FIG. 2, the lid 2 is attached to the hinge portion 1A so as to rotate. The hinge portion 1A is provided on the upper rear portion (upper right side in FIG. 2) of the device main body 1. Hinge portion 1A includes an axis parallel to the horizontal direction of the cooking device.

  An operation unit 3 for performing various operations such as selection of a cooking menu is provided at the front of the device body 1. The operation unit 3 includes an operation key group 3A and a display unit 3B. The operation key group 3A includes, for example, a start key, a cancel key, and a selection key for selecting a cooking menu. The display unit 3B is configured by, for example, a liquid crystal display panel and displays various types of information such as information set by operation key groups.

  As shown in FIG. 2, a storage unit 5 is provided inside the device main body 1. The storage unit 5 stores the cooking container 4 in a detachable manner. The shape of the storage portion 5 is a bottomed cylindrical shape. A part of the motor holding unit 6 is provided at the center of the bottom of the storage unit 5 so as to penetrate the center of the bottom. The motor holding part 6 has a substantially cylindrical shape. Inside the motor holding part 6, an annular driving side magnet 7 and a magnet holding part 8 for holding the driving side magnet 7 are provided. A drive shaft 9 </ b> A of a motor 9 that generates a rotational driving force is inserted into the center of the magnet holding unit 8. The drive shaft 9A is parallel to the vertical direction of the cooking device. The motor 9 is provided outside the storage unit 5 and is held by the motor holding unit 6. By driving the motor 9, the drive shaft 9A rotates around the axis, and the magnet holding portion 8 and the drive side magnet 7 rotate with the rotation.

  A heater 10 is provided on the inner lower side of the storage unit 5 and on the outer side of the motor holding unit 6. The heater 10 heats the cooking container 4. In the present embodiment, the heater 10 is a sheathed heater. The heater 10 contacts the bottom wall of the cooking vessel 4 and transfers heat. The shape of the heater 10 is substantially annular. The heater 10 is provided at a position facing the outer peripheral portion of the bottom wall of the cooking vessel 4.

  Driving of the motor 9 and the heater 10 is controlled by the control unit 11. The control unit 11 is disposed inside the device main body 1 and outside the storage unit 5. The control unit 11 includes various units and devices including the motor 9 and the heater 10 based on various information set by the operation unit 3 and detection results of a temperature sensor (not shown) provided in the device main body 1. Control the drive. The control unit 11 includes a microcontroller, a CPU (Central Processing Unit), or an MPU (Micro Processing Unit). The control unit 11 may be realized by software, and may be realized by a circuit or hardware.

  The cooking container 4 is a container that can store a plurality of cooked items. The plurality of dishes include at least one of a relatively large dish such as French fries and a relatively small dish such as chopped onion. Inside the cooking container 4, a stirring body 20 for stirring the food is provided. The inner surface of the cooking container 4 includes a bottom surface and an inner peripheral surface. The inner peripheral surface is disposed on the peripheral edge of the bottom surface. In the cooking container 4 of this Embodiment, an internal peripheral surface is a cylindrical surface parallel to the perpendicular direction of a heating cooker.

  The stirring body 20 includes a housing 21 and a blade 31. The housing 21 is rotatably attached to the central portion of the bottom surface of the cooking container 4. The blade 31 is connected to the outer peripheral surface of the housing 21. The blade 31 extends from the outer peripheral surface of the housing 21 toward the inner peripheral surface 4 a of the cooking container 4.

  Inside the housing 21, a shaft body 22 and a driven magnet 23 are provided. The shaft body 22 is a rotating shaft of the housing 21. The shaft body 22 is parallel to the vertical direction of the cooking device. The driven magnet 23 is arranged around the shaft body 22. The shape of the driven magnet 23 is an annular shape. The driven-side magnet 23 forms a magnetic coupling with the drive-side magnet 7 described above. The stirrer 20 is detachably attached to the central portion of the bottom surface of the cooking container 4 through the magnetic coupling. The stirring body 20 rotates around the shaft body 22 when the motor 9 is driven.

  FIG. 3 is a plan view showing a state where the lid 2 of the cooking device of FIG. 1 is removed. As shown in FIG. 3, the tip of the blade 31 of the stirring body 20 is a tip portion 34. The tip portion 34 is an end of the blade 31 opposite to the end connected to the housing 21.

  The blade 31 is formed to be convexly curved toward the downstream side in the rotation direction X1 of the housing 21 in plan view. The blade 31 has a front edge 32 and a rear edge 33. The front edge 32 is located downstream of the rear edge 33 in the rotational direction X1. The rear edge 33 is located upstream of the front edge 32 in the rotational direction X1. The downstream side means a side away from the reference point in the rotation direction X1. The upstream side means a side away from the reference point in the rotation direction X1 and the reverse rotation direction.

  The tip portion 34 of the blade 31 is formed to be curved along the inner peripheral surface 4a of the cooking container 4 in plan view. In addition, the curvature of the front-end | tip part 34 of the braid | blade 31 is not limited to the curvature exactly the same as the curvature of the inner peripheral surface 4a of the cooking vessel 4, What is necessary is just the curvature substantially the same as the curvature of the inner peripheral surface 4a of the cooking vessel 4.

  Further, the inner peripheral surface 4a of the cooking vessel 4 is provided with a baffle portion 4A that protrudes toward the center of the cooking vessel 4 and extends in the vertical direction (that is, the vertical direction of the heating cooker). The tip portion 34 of the blade 31 is arranged with a predetermined gap with respect to the inner peripheral surface 4a of the cooking container 4 so as not to contact the baffle portion 4A when rotating around the axis of the shaft body 22. The baffle part 4A will be described in detail later.

  In the vicinity of the housing 21 of the blade 31, the gap between the front edge 32 and the bottom surface of the cooking container 4 is set to be uniform at about 1 to 3 mm. The vicinity part of the housing 21 refers to the action area (E1) of the extrusion part to be described later. Moreover, in the front-end | tip part 34 of the braid | blade 31, the clearance gap between the front edge 32 and the baffle part 4A is set uniformly so that it may become about 1-3 mm.

  FIG. 4 is a perspective view of the stirring body 20, and FIG. 5 is a side view of the stirring body 20. FIG. 6 is a plan view of the stirring body 20. 7 is a sectional view taken along line 7A-7A in FIG. 6, FIG. 8 is a sectional view taken along line 7B-7B in FIG. 6, and FIG. 9 is a sectional view taken along line 7C-7C in FIG. 10 is a cross-sectional view taken along 7D-7D in FIG. 6, FIG. 11 is a cross-sectional view taken along 7E-7E in FIG. 6, and FIG. 12 is a cross-sectional view taken along 7F-7F in FIG.

  As shown in FIGS. 7 to 9, the front edge 32 of the blade 31 is located below the rear edge 33 in the vicinity of the housing 21. That is, in the vicinity of the housing 21, the blade 31 is formed so as to be inclined upward as it goes upstream in the rotational direction X1. Further, in the vicinity of the housing 21, the blade 31 is formed such that the height position of the rear edge 33 decreases as the blade 31 moves away from the outer peripheral surface of the housing 21 and approaches the inner peripheral surface 4 a of the cooking container 4. Further, in the vicinity of the housing 21, the blade 31 is formed so that the height position of the front edge 32 is substantially uniform while the height position of the rear edge 33 varies.

  That is, the blade 31 has an inclined surface in which the rear edge 33 is positioned above the front edge 32 in the vicinity of the housing 21. The inclination angle of the inclined surface changes so as to approach a substantially horizontal plane as it moves away from the outer peripheral surface of the housing 21 and approaches the inner peripheral surface 4 a of the cooking container 4.

  As shown in FIG. 5, the twisted inclined surface of the blade 31 described above has a surface S <b> 2 facing the inner peripheral surface 4 a when the cooking device is viewed from the side. Therefore, the inclined surface acts so as to push out the food in the vicinity of the housing 21 of the blade 31 toward the inner peripheral surface side 4 a of the cooking container 4 as the blade 31 rotates. In the present embodiment, the action region (E1) where the pushing action of the blade 31 functions is referred to as an “extrusion part”. The action region (E1) is a range from the outer peripheral surface of the housing 21 until the height positions of the front edge 32 and the rear edge 33 shown in FIG. The end of the action region (E1) of the pushing portion is defined as a region (E1a). The end region (E1a) is called a substantially horizontal portion. In the substantially horizontal portion, the front edge 32 and the rear edge 33 have the same or substantially the same height. The substantially horizontal portion (that is, the region (E1a)) is located in the vicinity of the inner peripheral surface 4a of the cooking container 4 as shown in FIG.

  In the vicinity of the housing 21, the inclination angle of the inclined surface connecting the front edge 32 and the rear edge 33 of the blade 31 with respect to the plane S1 parallel to the rotation direction X1 shown in FIG. The inclination angle θ1 is preferably 20 ° to 40 °, and more preferably 30 ° to 40 °. The reason will be described below.

  When the inclination angle θ1 is 50 ° or more, the cooked product is hardly pushed upward when a small cooked product having moisture on the surface adheres to the action region (E1) of the pushing portion of the blade 31. That is, the action region (E1) reduces the pushing action of the cooked food on the inner peripheral surface 4a of the cooking container 4. On the other hand, when the inclination angle θ1 is 10 ° or less, a large cooked product easily gets over the pushing portion of the blade 31, that is, the action region (E1), and as a result, the pushing action to the inner peripheral surface 4a of the cooking container 4 occurs. descend. For this reason, as described above, the inclination angle θ1 is preferably 20 ° to 40 °, and more preferably 30 ° to 40 °.

  Further, the tip portion 34 of the blade 31 beyond the region (E1a) that is the end of the action region (E1) includes a region (E2a) substantially parallel to the rotation direction X1 and an action region (E2). The region (E2a) is referred to as a substantially horizontal portion. In the substantially horizontal portion (that is, the region (E2a)), the height positions of the front edge 32 and the rear edge 33 are the same or substantially the same.

  The action region (E2) is disposed closer to the end of the blade 31 than the region (E2a). The term “end” refers to the end opposite to the end where the blade 31 is connected to the housing 21 and is synonymous with the tip. As shown in FIGS. 4 and 5, the action region (E2) is such that the height position of the front edge 32 is located upward as it goes upstream in the rotational direction X1, that is, toward the end of the tip portion 34. Inclined. Furthermore, in the action region (E2), as shown in FIGS. 10 to 12, the rear edge 33 is positioned below the front edge 32 from the end of the substantially horizontal portion (E2a) to the end of the blade 31. . In the action region (E2), the direction connecting the front edge 32 and the rear edge 33 from the substantially horizontal portion (E2a) to the end of the blade 31 is changed from the substantially horizontal direction to the substantially vertical direction. Change. That is, the tip end portion 34 of the blade 31 changes until the inclination angle with respect to the plane S1 parallel to the rotation direction X1 changes from approximately 0 ° to approximately vertical.

  At the tip portion 34 of the blade 31, the food is pressed from the front edge 32 of the substantially horizontal portion (E2a) and the inner peripheral surface 4a or the baffle portion 4A, and travels over the front edge 32 as it is. It is lifted towards the end. And in the front-end | tip part 34, the effect | action which drops a foodstuff to the upstream of the rotation direction X1 functions in the terminal end of the blade 31 or in the middle. In the present embodiment, the action region (E2) in which the action of lifting the food to a high position and dropping it to the upstream side in the rotation direction functions is called a “lifting portion”.

  As shown in FIG. 5, the angle θ2 between the front edge 32 of the tip portion 34 of the blade 31 and the surface S1 parallel to the rotation direction X1 is preferably 30 ° to 50 °, and 30 °. More preferably, it is ˜40 °. The reason will be described below.

  When the angle θ2 is 20 ° or less, the cooked food that has traveled to the end of the blade 31 along the front edge 32 of the tip portion 34 of the blade 31 is likely to fall near the inner peripheral surface 4a of the cooking container 4. Accordingly, the stirred food is biased to the vicinity of the inner peripheral surface 4a. On the other hand, when the angle θ2 is 60 ° or more, especially in a small cooked product, the front edge 32 of the tip portion 34 of the blade 31 becomes a weir, and the cooked product rotates together with the blade 31. As a result, the same portion of the cooked product will continue to be heated, resulting in uneven heating. For this reason, it is preferable that angle (theta) 2 is 30 degrees-50 degrees, and it is more preferable that it is 30 degrees-40 degrees.

  Further, as shown in FIG. 5, the upper end P <b> 1 of the tip end portion 34 of the blade 31 is located above the upper end P <b> 2 of the connection portion between the blade 31 and the housing 21. Thereby, when the food item moves on the front edge 32 of the tip portion 34 of the blade 31 to the end of the blade 31, the potential energy of the food item becomes larger. Therefore, the food that has fallen to the upstream side rolls on the bottom surface of the cooking container 4 and is dispersed over a wide range.

  Also, as shown in FIGS. 11 and 12, the inclination angle θ3 of the surface formed between the front edge 32 and the rear edge 33 at the tip portion 34 of the blade 31 with respect to the surface S1 parallel to the rotation direction X1 is It is preferably 60 ° to 90 °, and more preferably 80 ° to 90 °. The reason will be described below.

  When the inclination angle θ3 is 50 ° or less, the cooked food rides on a surface formed between the front edge 32 and the rear edge 33 of the tip portion 34 of the blade 31 and travels on the surface to the tip of the blade 31. To move towards. In this case, since the resistance of the cooked product from the surface of the blade 31 increases, the stirring body 20 is rotated while the cooked product stays long at the tip portion 34 of the blade 31. Accordingly, the rotational torque of the blade 31 increases. In particular, in the rotation transmission configuration using the magnetic coupling in the present embodiment, when the rotational torque increases, the magnetic coupling is stepped out and cannot be stirred. Moreover, when a food item stays on the surface of the blade 31, the next food item further rides thereon. If it becomes so, it will become easy to adhere to a foodstuff to the internal peripheral surface 4a of the cooking container 4. FIG. Moreover, the adhered food is left without being scraped off. Therefore, the surface formed between the front edge 32 which is the lifting portion (E2) of the blade 31 and the rear edge 33 which is in a back-to-back positional relationship with the front edge 32, with respect to the surface S1 parallel to the rotation direction X1. The inclination angle θ3 is preferably 60 ° to 90 °, and more preferably 80 ° to 90 °. The reason why it is more preferable that the inclination angle θ3 is 80 ° to 90 ° is that in the case of a small dish such as chopped onion, when it is sufficiently heated and softened, the contact area when pressed is increased. This is because it becomes difficult to slide down. In other words, even if the surface that presses the food is inclined, the individual weight of the food is small, so that the sliding force is small if the surface is inclined to some extent. Therefore, the surface resistance is greater than the sliding-down force, and the cooked item is less likely to slide down.

  In the present embodiment, the cooked food moves on the front edge 32 at the tip end portion 34 of the blade 31, so that the cooked food is more cooked than when moving on the surface between the front edge 32 and the rear edge 33. The resistance that an object receives is small. Therefore, it is difficult for the food to stay on the tip 34 of the blade 31. As a result, the rotational torque of the stirring member 20 is unlikely to increase. Moreover, since it is difficult for food to stay on the front-end | tip part 34 of the braid | blade 31, adhesion of the foodstuff to the internal peripheral surface 4a of the cooking container 4 also reduces.

  Next, the stirring operation of the food by the stirring body 20 will be described.

  FIGS. 13-16 is a top view which shows a mode that the stirring body 20 stirs a food. 17 is a sectional view taken along the line 9A-9A in FIG. 13, FIG. 18 is a sectional view taken along the line 9B-9B in FIG. 14, FIG. 19 is a sectional view taken along the line 9C-9C in FIG. It is 9D sectional drawing.

  Hereinafter, the stirring operation will be described by taking as an example the case of cooking a relatively small food such as chopped onion.

  First, when the motor 9 of FIG. 2 is driven and the rotational force of the motor 9 is transmitted to the stirring body 20 via the magnetic coupling constituted by the driving side magnet 7 and the driven side magnet 23, the stirring body 20 It rotates in the rotation direction X1. Thereby, as shown in FIG.13 and FIG.17, the braid | blade 31 of the stirring body 20 contacts the foodstuffs 41 and 42. FIG.

  Thereafter, when the stirring body 20 is further rotated in the rotation direction X1, as shown in FIGS. 14 and 18, the food 41 on the housing 21 side (hatched hatched lines in FIGS. 13 to 16 and FIGS. 17 to 20). Is given to the inner peripheral surface 4a side of the cooking container 4 by the pushing portion (that is, the action region (E1)).

  At this time, as shown in FIG. 14, in the direction of arrow M1 so as to ride on the cooked food 41 moving in the direction of arrow M2 along the front edge 32 of the blade 31 and the action area (E1) as the pushing portion. And the cooked food 41 to be moved.

  At this time, the cooked product 42 (the cooked product 42 with the satin-like hatching on FIGS. 13 to 16 and FIGS. 17 to 20 on the inner peripheral surface 4a of the cooking container 4) is indicated by an arrow M2. It is pushed toward the inner peripheral surface 4a by the food that has moved in the direction. Furthermore, the food 42 in the vicinity of the inner peripheral surface 4a is pressed so as to restrict movement in the direction away from the housing 21 on the inner peripheral surface 4a, and is arrowed so as to be scooped up to a substantially horizontal portion (E1a, E2a). Move in the direction of M3. In addition, since this substantially horizontal part (E1a, E2a) has a low height position from the bottom face of the cooking container 4, both a large cooked food and a small cooked food are easily scooped up.

  In the vicinity of the housing 21, the gap between the front edge 32 of the blade 31 and the bottom surface of the cooking container 4 is 1 to 3 mm and is set uniformly. Accordingly, small food items such as chopped onions are not easily sandwiched between the blade 31 and the bottom surface of the cooking container 4. A small cooked product can also slide on the bottom surface of the cooking container 4 along the front edge 32 and move toward the inner peripheral surface of the cooking container 4 while being pushed by the thickness portion of the front edge 32.

  Thereafter, when the agitator 20 is further rotated in the rotation direction X1, as shown in FIGS. 15 and 19, the cooked food extruded from the vicinity of the housing 21 toward the inner peripheral surface 4a by the action region (E1) which is an extrusion portion. 41 and 42 in the vicinity of the inner peripheral surface 4a is sandwiched between the front edge 32 of the substantially horizontal portion (E2a) and the inner peripheral surface 4a or the baffle portion 4A and is pressed. Thereby, the food items 41 and 42 ride on the front edge 32 which is the action region (E2), and move up in the direction of the arrow M5. Then, the cooked food scooped up in the substantially horizontal portion (E1a, E2a) gets over the blade 31 in the direction of the arrow M4 in the figure and falls to the upstream side in the rotational direction X1. Further, a part of the cooked food 41 riding on the action area (E1) is pressed by the cooked food 41 in the vicinity of the housing 21 and subsequently climbing on the action area (E1), and the action area (E1). It falls to the upstream side in the rotation direction X1 when the inclination angle of the inclined surface approaches the horizontal. Further, the remaining cooked food 41 riding on the action area (E1) moves in the direction of the arrow M6 on the substantially horizontal portion (E1a, E2a) and falls to the upstream side in the rotation direction X1.

  Thereafter, when the agitator 20 further rotates in the rotation direction X1, as shown in FIG. 16 and FIG. 20, the food items 41 and 42 move on the front edge 32, which is the action region (E2), as the lifting portion. . And the cooked foods 41 and 42 lifted to the vicinity of the terminal end of the action area (E2) fall in the direction of the arrow M7 which is the upstream side in the rotation direction X1. Here, the clearance gap between the front edge 32 which is an effect | action area | region (E2), and the internal peripheral surface 4a of the cooking vessel 4 is formed substantially constant. The interval is set to a value obtained by adding 1 to 3 mm, which is a clearance for rotation, to the protruding amount (6 mm) of the baffle portion 4A. In this Embodiment, the space | interval of the front edge 32 which is an effect | action area | region (E2) and the internal peripheral surface 4a of the cooking vessel 4 is set to 8 mm. Due to the setting of the gap, in the action region (E2), the food items 41 and 42 are supported by the inner peripheral surface 4a, and an action of lifting while moving on the front edge 32 occurs. Therefore, if this gap is set wider than the above-mentioned interval, the relatively small cooked foods 41 and 42 are in front of being lifted in the action area (E2), and the inner peripheral surface 4a and the action area (E2). Will fall between.

  The reason why the food products 41 and 42 are lifted on the front edge 32 that is the action area (E2) is that the food products 41 and 42 move by receiving the pressure from the subsequent food products 41 and 42. The dishes 41 and 42 fall in the M7 direction from near the end of the action area (E2). At this time, the cooked foods 41 and 42 are dropped with a large potential energy applied, and the potential energy is changed to kinetic energy by the fall. In other words, the dropped foods 41 and 42 have kinetic energy that rolls on the bottom surface of the cooking container 4. Due to this kinetic energy, the dishes 41 and 42 dropped from the action region (E2) to the upstream side in the rotation direction X1 are not easily biased toward the inner peripheral surface 4a of the cooking container 4 and can be scattered over a wide range.

  By the above operation, the food 41 near the housing 21 before the stirring body 20 rotates and the food 42 near the inner peripheral surface 4a of the cooking container 4 are mixed as shown in FIGS. Stir. Therefore, the cooking products 41 and 42 are heated uniformly by heating the cooking products 41 and 42 via the cooking container 4 by the heater 10.

  Hereinafter, the operations shown in FIGS. 13 to 16 and FIGS. 17 to 20 are repeated while the stirring body 20 is rotated in the rotation direction X1. Thereby, a foodstuff is stirred more uniformly. Moreover, in this Embodiment, the braid | blade 31 is formed in the twisted uniform surface between the action area | region (E2) which is a lifting part from the action area | region (E1) which is an extrusion part. That is, since the front edge 32 is a uniform edge having no bent portion, the action can be switched from a series of moving actions from an pushing action to a lifting action on the food.

  Next, the baffle 4A provided on the inner peripheral surface 4a of the cooking container 4 will be described in more detail.

  FIGS. 21-24 is a top view which shows the positional relationship of the stirring body 20, the baffle part 4A, and a foodstuff when the stirring body 20 stirs a foodstuff. FIG. 25 is a perspective view showing a partial cross section of the positional relationship shown in FIG. FIG. 26 is a perspective view showing a partial cross section of the positional relationship shown in FIG. FIG. 27 is a perspective view showing a partial cross section of the positional relationship shown in FIG. FIG. 28 is a perspective view showing a partial cross section of the positional relationship shown in FIG.

  As shown in FIGS. 2 and 25, the baffle part 4 </ b> A protrudes from the inner peripheral surface 4 a of the cooking container 4 toward the center part side of the cooking container 4. The baffle portion 4A is provided so as to extend in the vertical direction. The protruding amount of the baffle part 4A toward the center of the cooking container 4 is 6 mm in the present embodiment in order to set the distance from the lifting part (that is, the action region E2) to a desired size (for example, 1 to 3 mm). It was set as. That is, the distance between the baffle portion 4A and the lifting portion is set to such a size that the lifted portion can be lifted while supporting the food item with the baffle portion 4A. The cross section cut in the horizontal direction of the baffle part 4A is, for example, a semicircular shape.

  The lower end portion 4Aa of the baffle portion 4A is formed to be curved along the corner portion 4B between the bottom surface of the cooking container 4 and the inner peripheral surface 4a. The starting end of the lower end portion 4Aa of the baffle portion 4A is located on the bottom surface of the cooking container 4. Thereby, along with the rotation of the blade 31, the intersection of the front edge 32 serving as the action region E2 (lifting portion) and the end surface of the baffle portion 4A, the end surface of the baffle portion 4A, the inner peripheral surface 4a of the cooking container 4, and The triangular area surrounded by the respective lines of the front edge 32 serving as the action region E2 moves upward. Note that the end surface of the baffle portion 4A is the surface of the left side portion of the semicircular arc showing the baffle portion 4A in FIG. 24, and is the vertical direction from the intersection with the bottom surface of the cooking vessel 4 to the upper end point on the inner peripheral surface 4a side. Range. In addition, the intersection is a position where the food C1 of FIGS. 25, 26, and 27 is located, that is, a position where the action area E2 and the baffle 4a approach (that is, a set gap).

  First, when the motor 9 of FIG. 2 is driven and the rotational force of the motor 9 is transmitted to the stirring body 20 via the magnetic coupling constituted by the driving side magnet 7 and the driven side magnet 23, the stirring body 20 It rotates in the rotation direction X1 shown in FIG. Thereby, as shown in FIG.21 and FIG.25, the braid | blade 31 of the stirring body 20 pushes out the foodstuff C1 to the inner peripheral surface 4a side of the cooking vessel 4. FIG. At this time, the food C1 is pushed and moved by the front edge 32 of the blade 31. As the rotation of the blade 31 proceeds, the food C1 is sandwiched between the front edge 32 and the baffle 4A.

  Thereafter, when the stirring body 20 further rotates in the rotation direction X1, as shown in FIGS. 22 and 26, the cooked product C1 is formed by the front edge 32 of the blade 31, the end surface of the baffle 4A, and the inner peripheral surface 4a. When the above-described triangular area moves upward, the triangular area moves so as to be lifted along the curved portion of the lower end portion 4Aa of the baffle portion 4A.

  Thereafter, when the agitator 20 is further rotated in the rotation direction X1, as shown in FIGS. 23 and 27, the cooked product C1 is pressed from the lifting portion (that is, the action region (E2)) of the blade 31 and becomes an obstacle portion. Move upward along 4A.

  Thereafter, when the stirring body 20 further rotates in the rotation direction X1, the cooked product C1 reaches above the action region (E2) of the blade 31 as shown in FIGS. Thereafter or in this process, the cooked product C1 falls to the upstream side in the rotational direction X1 from the end of the action region (E2). Or the foodstuff C1 falls to the upstream of the rotation direction X1 in the middle of an effect | action area | region (E2). At this time, since the potential energy is applied to the cooked product C1, the cooked product C1 that has dropped to the upstream side is on the bottom surface of the cooking container 4 and in a wide range from the vicinity of the inner peripheral surface 4a to the central direction. roll over. That is, the cooked product C1 can be scattered upstream.

  According to the cooking device according to the present embodiment, the blade 31 is curved in a convex shape toward the downstream side in the rotation direction X1 of the housing 21 in plan view, and the front edge 32 is the rear edge in the vicinity of the housing 21. It is comprised so that it may be located below 33. Further, in the vicinity of the housing 21, the downstream surface of the blade 31 faces the inner peripheral surface 4 a side rather than the housing 21 side. According to this configuration, the cooked product can be moved to the inner peripheral surface 4 a of the cooking container 4.

  Moreover, according to the heating cooker which concerns on this Embodiment, the front-end | tip part 34 of the braid | blade 31 curves so that the internal peripheral surface 4a of the cooking container 4 may be met in planar view. In addition, planar view means the case where it sees from the surface parallel to the rotation direction X1. Further, the tip end portion 34 is configured to incline upward toward the upstream side in the rotation direction X1. According to this configuration, the cooked food ascends the tip end portion 34 of the blade 31 with the rotation of the stirring body 20, so that the cooked food can be spread over a wide range when dropped to the upstream side in the rotation direction.

  Further, according to the heating cooker according to the present embodiment, the front edge 32 is located above the rear edge 33 in the vicinity of the tip portion 34 of the blade 31. Further, when viewed from a plane parallel to the rotation direction X1, the front edge 32 and the rear edge 33 of the action region E2 are configured to have a substantially overlapping positional relationship toward the tip portion 34 of the blade 31. In other words, in plan view, the distance between the front edge 32 of the lifting portion (action region E2) and the rear edge 33 that is in a back-to-back positional relationship with the front edge 32 decreases toward the tip portion 34 of the blade 31. Further, the inclination of the surface connecting the front edge 32 and the rear edge 33 changes. According to this configuration, the cooked food that rides on the tip portion 34 of the blade 31 with the rotation of the blade 31 receives little resistance from the blade 31 and therefore smoothly rises to the end of the blade 31 or close to the end. It can move up and move upstream in the rotational direction X1.

  As a result, the cooker can cook the cooked food more uniformly regardless of whether the cooked food is relatively small or large.

  Moreover, according to the heating cooker which concerns on this Embodiment, the front edge 32 and the back edge 33 are formed so that it may become the same or substantially the same height in the vicinity of the internal peripheral surface 4a of the cooking vessel 4. FIG. Yes. According to this structure, the foodstuff located in the inner peripheral surface 4a side of the cooking container 4 can get over the braid | blade 31 more reliably.

  Moreover, according to the heating cooker which concerns on this Embodiment, 4 A of baffles are provided in the internal peripheral surface 4a of the cooking container 4, and the lower end part of 4 A of baffles curves along the corner 4B of the cooking container 4. It is formed as follows. According to this configuration, since the gap between the blade 31 and the baffle portion 4A can be narrowed, it is possible to suppress clogging of large cooked food in the gap between the blade 31 and the inner peripheral surface 4a of the cooking container 4, and the blade It can suppress that rotation of 31 stops. Note that the number of the baffle portions 4A may be at least one and may be plural. One or a plurality of baffle portions 4 </ b> A may be provided on the inner peripheral surface 4 a of the cooking container 4.

  Moreover, according to the heating cooker which concerns on this Embodiment, the stirring body 20 is attached to the center part of the bottom face of the cooking vessel 4 so that attachment or detachment is possible via a magnetic coupling. According to this configuration, for example, in order to transmit the rotational force to the stirring body 20, it is possible to eliminate the necessity of providing a through hole through which the shaft serving as the rotation shaft passes through the bottom of the cooking vessel 4. Further, according to this configuration, even when the food is clogged in the gap between the blade 31 and the inner peripheral surface 4a (or the baffle portion 4A) of the cooking container 4, the stirring member 20 has a magnetic force so as to release the load. You can move within the working range. Therefore, it is possible to suppress the rotation of the blade 31 from stopping.

(Embodiment 2)
FIG. 29 is a cross-sectional view of a heating cooker according to the second embodiment of the present disclosure. FIG. 30 is a plan view showing a state where the lid of the cooking device of FIG. 29 is removed. FIG. 31 is a perspective view of an agitator of the cooking device of FIG. FIG. 32 is a side view of the stirring body of the cooking device of FIG. FIG. 33 is a plan view of the stirring body of the heating cooker in FIG. 29. 34 is a cross-sectional view taken along 17A-17A in FIG. 33, and FIG. 35 is a cross-sectional view taken along 17B-17B in FIG. In addition, the same code | symbol is provided to the component same as Embodiment 1, and description is abbreviate | omitted.

  The heating cooker according to the second embodiment is different from the heating cooker according to the first embodiment in that, as shown in FIGS. 30 and 33, the vicinity of the tip portion 34 of the blade 31 is a cooking container in a plan view. 4 is curved so as to be along the inner peripheral surface 4 a, and further curved in the vicinity of the terminal end so that the terminal end approaches the center of the cooking container 4. Further, as shown in FIGS. 31 and 32, the vicinity of the tip portion 34 of the blade 31 is formed so as to be inclined upward toward the upstream side in the rotation direction X1. As shown in FIGS. 33 to 35, when viewed from a plane parallel to the rotation direction X1, the blade 31 has a vertical positional relationship between the front edge 32 and the rear edge 33 as it reaches the end of the blade 31. It is formed so as to almost overlap. That is, in the tip portion 34 of the blade 31, the surface connecting the front edge 32 and the rear edge 33 is inclined until it substantially coincides with the surface that is perpendicular to the surface S1 parallel to the rotation direction X1.

  In the tip portion 34 of the blade 31, apart from the lifting portion (that is, the action region (E2)) of the first embodiment, the cooked food that has overcome the substantially horizontal portion (E1a, E2a) to the upstream side in the rotational direction X1. A function of bringing the cooking container 4 toward the center of the cooking container 4 at the end of the tip portion 34 acts. A region (E3) in which the action of the blade 31 of the present embodiment functions is referred to as a “shifting portion”.

  Next, a difference from the first embodiment in the stirring operation by the stirring body 20 in the second embodiment will be described.

  36 to 39 are plan views showing how the stirrer 20 stirs the food. As shown in FIGS. 36 and 37, the stirring body 20 rotates in the rotation direction X1, and the action on the food in the action area (E1) which is an extrusion part and the action area (E1a) which is a substantially horizontal part The operation is the same as in the first embodiment, and a description thereof will be omitted.

  Subsequently, when the agitator 20 further rotates in the rotation direction X1, as shown in FIG. 38, a part of the cooked food near the inner peripheral surface 4a of the cooking container 4 is substantially horizontal (that is, the region (E2a)). ) And the front edge 32 of the lifting portion (that is, the action region (E2)) on the front edge 32 of the arrow M5 by being pressed so as to be sandwiched between the front edge 32 and the inner peripheral surface 4a or the baffle 4A. Lift and move in the direction. Then, the cooked food scooped up in the substantially horizontal portion (region (E1a) and region (E2a)) gets over the blade 31 in the direction of arrow M4 in the drawing and falls to the upstream side in the rotation direction X1. In addition, a part of the cooked food that has been riding on the action area (E1) is subsequently pressed by the cooked food in the vicinity of the housing 21 on the action area (E1). And it falls to the upstream of the rotation direction X1, when the inclination | tilt angle in an effect | action area | region (E1) approaches horizontal. In addition, the remaining cooked food that has been riding on the action area (E1) of the pushing portion moves in the direction of the arrow M6 on the substantially horizontal portion (E1a, E2a) and falls to the upstream side in the rotation direction X1. This movement is also the same as in the first embodiment.

  Thereafter, when the agitator 20 further rotates in the rotation direction X1, as shown in FIG. 39, the food moves on the front edge 32 which is the lifting portion (that is, the action region (E2)), and the lifted food A portion continues to move over the forward edge 32 of the overhang on that extension (i.e., the active region (E3)). And it falls to the arrow M8 direction of the upstream of the rotation direction X1 in the vicinity of the terminal end of the approaching portion. The gathering portion (that is, the action region (E3)) has a shape that curves from the inner peripheral surface 4a of the cooking container 4 toward the center of the cooking container 4, and thus falls from the gathering portion as compared with the first embodiment. The food is scattered in a wider range from the vicinity of the center of the cooking container 4 to the inner peripheral surface 4a. Further, the upstream surface of the approaching portion (that is, the action region (E3)) faces the direction of the housing 21. Accordingly, the gathering portion moves the lump of the cooked food that has passed the substantially horizontal portion (E1a, E2a) to the upstream side in the rotation direction X1 in the direction of the arrow M4 shown in FIGS. Move in the direction of an arrow M9.

  Thereby, the cooking device can disperse the cooked food that has become a lump in the center direction, so that uneven heating can be reduced more effectively. Therefore, in both cases where the size of the cooked food is relatively small and relatively large, the cooked food can be cooked more uniformly.

  In addition, this indication is not limited to this Embodiment, It can implement in another various aspect. For example, in the configuration illustrated in FIG. 25, the starting end of the lower end 4Aa of the baffle 4A is located on the bottom surface of the cooking container 4, but the present disclosure is not limited thereto. For example, the start end of the lower end portion 4Aa of the baffle portion 4A may be located on the corner portion 4B of the cooking container 4.

  Moreover, in this Embodiment, although the braid | blade 31 shall be comprised so that one board | plate material may be twisted, this indication is not limited to this. For example, the blade 31 may be three-dimensionally configured by resin injection molding.

  In addition, it can be made to show the effect which each embodiment has by combining suitably any embodiment of various embodiments.

  According to the present disclosure, both a relatively small food and a relatively large food can be cooked more uniformly, which is useful for a heating cooker with a stirring function.

DESCRIPTION OF SYMBOLS 1 Apparatus main body 1A Hinge part 2 Cover body 3 Operation part 3A Operation key group 3B Display part 4 Cooking container 4a Inner peripheral surface 4A Baffle part 4Aa Lower end part 4B Corner part 5 Storage part 6 Motor holding part 7 Drive side magnet 8 Magnet holding part DESCRIPTION OF SYMBOLS 9 Motor 9A Drive shaft 10 Heater 11 Control part 20,100,200 Stirring body 21 Housing 22 Shaft body 23 Driven side magnet 31,201 Blade 32 Front edge 33 Rear edge 34 Front end part 41, 42 Cooking object E1 Action area (extrusion part) )
E1a, E2a area (horizontal part)
E2 Action area (lifting part)
E3 Action area (near part)

Claims (9)

A cooking device comprising a stirrer for stirring the food contained in the cooking container,
The stirring body is
A housing rotatably attached to the center of the bottom surface of the cooking container;
Extending from the outer peripheral surface of the housing toward the inner peripheral surface disposed at the peripheral edge of the bottom surface of the cooking container, and projecting toward the downstream side in the rotation direction in a plan view parallel to the rotation direction of the housing. A blade that curves in a shape,
The blade is
An extrusion part configured to push out the food from the vicinity of the housing toward the inner peripheral surface of the cooking container in accordance with the rotation of the blade;
A lifting portion disposed at a tip portion of the blade and configured to lift the food as the blade rotates and drop the food to the upstream side in the rotation direction. Cooking device. The lifting portion includes the cooked product pushed out from the vicinity of the housing by the push-out portion toward the inner peripheral surface of the cooking container, and the cooked food in the vicinity of the inner peripheral surface of the cooking container. The heating of claim 1, wherein the heating is configured to lift at least a portion of the food and drop the at least a portion of the cook over the blade from the downstream side in the rotational direction to the upstream side. Cooking device. The cooking according to claim 1 or 2, wherein the blade includes a front edge located on the downstream side in the rotation direction and a rear edge located on the upstream side in the rotation direction with respect to the front edge. vessel. The lifting portion includes the front edge that curves so as to follow the inner peripheral surface of the cooking container in the plan view,
The clearance between the front edge of a part of the lifting portion and the bottom surface of the cooking container, and the clearance between the other front edge of the lifting portion and the inner peripheral surface of the cooking container, Each is formed at approximately the same interval,
The front edge of the lifting portion is inclined upward as it goes to the upstream side in the rotation direction, and is located above the rear edge in a back-to-back positional relationship,
In the plan view, the front edge of the lifting portion and the rear edge in a back-to-back positional relationship with the front edge are configured to substantially overlap with each other toward the tip of the blade. The cooking device according to claim 3. The cooking device according to claim 3 or 4, wherein the lifting portion is the front edge. A surface connecting the front edge of the lifting portion and the rear edge in a back-to-back positional relationship with the front edge is inclined at an angle of 60 ° to 90 ° with respect to a surface parallel to the rotation direction. The cooking device according to any one of claims 3 to 5, wherein the cooking device is configured. The heating cooker according to any one of claims 1 to 6, wherein an end of the lifting portion includes a close-up portion that further curves toward a center direction of the cooking container. The cooking device according to any one of claims 1 to 7, wherein the blade is configured by a twisted uniform surface. The rear edge in the portion of the extruded portion connected to the housing is disposed at a position higher than the front edge,
As the pushing portion approaches the inner peripheral surface from the portion connected to the housing, the height position of the rear edge decreases, and the difference in height position between the front edge and the rear edge is reduced. The cooking device according to claim 3, wherein the cooking device is configured to be small.

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