KR101956550B1 - Stirring Cooker - Google Patents

Abstract

The drive control section 25 of the stirring cooking apparatus according to the present invention performs drive control for switching the rotation direction of the support arm 17 between the normal rotation direction and the reverse rotation direction, and the pair of stirring blades 19a, In the forward rotation, the stirring object is scraped off from the bottom of the heating container 2 and is stirred to flow in the outer circumferential direction of the heating container 2 with the scooping up. In the reverse rotation, 2) while pushing the agitated object to the bottom side. Thereby, even in the case of a stirring object lacking fluidity, a stirring and cooking device capable of avoiding deterioration of mixing efficiency, seizure and deterioration in advance can be provided.

Rotation direction, forward rotation, reverse rotation, fluidity, viscosity, heating vessel, heating pot, drive shaft, stirring wing, symmetry, asymmetry, support arm, drive control, seizure, mixing efficiency,

Description

[0001] Stirring Cooker [0002]

The present invention relates to a stirring and cooking apparatus for cooking a stirring object such as a food material to be cooked while stirring under heating. In particular, the present invention relates to a stirring and cooking apparatus capable of avoiding deterioration of mixing efficiency, seizure, and deterioration even in a case of a stirring object which lacks fluidity.

Conventionally, an agitating blade which contacts the inner surface of a heating pot is pivoted on the lower end of a stirring driving shaft which is suspended in a heating pot freely over a shaft, and stirring of the ingredients in a heating pot There is known an agitation cooking apparatus in which water is stirred under heating to prevent the agitated object from being squeezed.

As an example of such a stirring cooking apparatus, the applicant of the present invention has found that a supporting arm extending in the outer peripheral direction is rotatably provided on the lower end portion of the stirring driving shaft, and a stirring object is fed to the tip end portion of the supporting arm, At least one stirring blade having a predetermined angle inclined so as to move in the outer circumferential direction is mounted and the lower end portion of the stirring vane is formed so as to follow the bottom surface shape of the heating pot and the lower end portion of the stirring vane is placed in the stirring pot, An agitating cooking apparatus has been proposed in which an agitating step is provided so as to bias the agitating blade in a direction to make the agitating blade slide in contact with the agitating blade, ).

According to the above-described prior art, it is possible to effectively avoid the situation where the object to be stirred is distributed in a specific place in the heating pot and stirring residue is generated.

However, in the above-mentioned conventional techniques, stirring the under-stirring material having insufficient fluidity such as bean jam, for example, under heating causes the object to be stirred with the stirring blades or the stirring drive shaft to cause deterioration of mixing efficiency have.

In addition, most of the agitated material having insufficient flowability is scraped off by the agitating blades, but a part of the agitated material may remain on the inner bottom surface of the heating pot when scraped. In this case, there is a possibility that these residues will stick to each other.

When the above-mentioned agitated material lacking in fluidity is scratched, the agitated material may adhere to the back side of the agitating blade. On the back side of such a stirring blade, there is almost no replacement of the stirring object attached thereto, and the stirring object stays for a long time under heating. For this reason, there has been a possibility that the agitated material to be adhered and retained becomes a solid matter or the like as the heating and stirring progresses.

An object of the present invention is to provide a stirring and cooking apparatus capable of avoiding deterioration of mixing efficiency, seizure and deterioration even in a case of a stirring object which lacks fluidity.

In order to achieve the above object, a stirring and cooking apparatus according to the present invention comprises: a heating vessel capable of receiving and heating a to-be-stirred object to be cooked; an agitation driving shaft provided in the heating vessel; At least one stirring blade extending in an outer circumferential direction of the driving shaft and having a tilting posture with respect to the axial direction so as to be movable in the axial direction, and a stirring blade, which is rotated by the rotation of the stirring driving shaft, And a drive control section for performing drive control for stirring the water, wherein the drive control section performs drive control for switching the rotation direction of the stirring vane in the normal rotation direction and the reverse rotation direction, And at the same time scraping off the stirring object from the bottom of the heating container and performing a stir operation to raise the stirring object, At the same time the reverse rotation time is the operative portion and from the bottom of the heating vessel to press the to-be-stirred water as a whole toward the bottom of the essential characteristics thereof.

In the stirring and cooking apparatus according to the present invention, the drive control section performs drive control for switching the rotating direction of the stirring vane to the normal rotation direction and the reverse rotation direction, and the stirring vane is rotated in the forward rotation direction, And the counter-rotating operation is performed so as to push the stirring object as a whole to the bottom side while floating from the bottom of the heating container.

As a result of the stirring operation for scraping off the stirring object from the bottom portion of the heating container and the stirring operation for pushing the stirring object to the bottom portion as a whole while floating the stirring container from the bottom portion of the heating container, However, mixing of the agitated object in the vertical direction can be effectively promoted. Therefore, the mixing efficiency can be maintained at a high level even in the case of an agitated material having insufficient flowability.

In addition, in the case of the object to be stirred remaining at the bottom when scraping in the forward rotation rotation, a new object to be stirred is pressed upon it during the pressing operation in the reverse rotation. As a result, in the residual agitated material, moisture transfer and heat transfer are caused through the new agitated material to avoid overheating thereof, and the agitated material is in a swollen state due to moisture absorption, It is easily scratched when scratched. Therefore, it is possible to avoid the sticking of the agitated object beforehand and perform the uniform heat treatment of the agitated object.

By alternately switching the rotating direction of the stirring blades in the forward rotation direction and the reverse rotation direction, both the front and back surfaces of the stirring blades are used as the contact action surface with respect to the stirring object, and on the back side of the stirring blades It is possible to effectively suppress the state of sticking and staying over a long period of time. As a result, the deterioration of the agitated product can be surely suppressed to a high level.

Hereinafter, an agitation cooking apparatus according to an embodiment of the present invention will be described in detail with reference to the drawings.

[Example 1]

The stirring cooking apparatus according to the first embodiment will be described with reference to Figs. 1 to 3. Fig.

(Schematic configuration of stirring cooker according to Embodiment 1)

Fig. 1 is a longitudinal sectional view of a substantial part of a stirring and cooking apparatus according to Embodiment 1 of the present invention, Fig. 2 (A) is a front view partially showing a configuration around a stirring drive shaft, Fig. 2 Fig. 3 is a plan view showing a mounting state of a stirring vane provided at a lower end of a stirring driving shaft via a supporting arm. Fig. 4 is an explanatory view showing a moving locus of the stirring vane. Fig. Fig. 5B is an explanatory view showing a flow state of a food material due to a flow angle [alpha] due to the installation of a stirring wing, and Fig. 5B is a view showing a flow state of a food material due to an inclination angle [ Fig.

The stirring and cooking apparatus 1 according to the first embodiment is used for heating and agitating a stirring object having fluidity, and in particular, for example, a stirring object such as a hydrated powder or solid such as hydrated powder or bean paste, It is suitably used for heating and agitating materials and the like. However, the present invention may be applied to a stirring object having good flowability.

As shown in Fig. 1, the stirring and cooking apparatus 1 according to the first embodiment includes a heating cooking pot (corresponding to the present invention) in which a food material such as bean jam as a cooking object (corresponding to " Quot; heating vessel "of Fig.

The heating pot 2 is made of a material such as iron, copper, stainless steel, or an adhesive copper plate of copper and stainless steel, and the bottom surface is formed into a curved surface shape or a hemispherical shape. The heating pot 2 is configured to be heatable by suitable heating means such as gas, electricity, or steam supplied to a steam chamber (not shown) covering the outer periphery of the bottom portion thereof.

A decelerator (not shown) for decelerating the rotational driving force of the motor M covered by the case cover 3 is provided above the heating pot 2 and a chain sprocket (not shown) fixed to the output shaft of the decelerator And the endless chain 4 is engaged with the chain sprocket 6 of the drive transmission shaft 5 which is a drive side rotating mechanism.

A driven gear 7 is fixed to the drive transmission shaft 5 and a driven gear 8 meshing with the driven gear 7 is fixed to the upper end 9a of the sun shaft 9.

The sun shaft 9 is rotatably supported at the lower end of the cover 3 via a bearing 10. A sun gear 11 is fixed to the lower end portion of the sun shaft 9 and meshed with a planetary gear 13 provided at the tip of the planetary shaft 12. [

The planetary shaft 12 is rotatably supported by the tiltable member 14 fixed to the sun shaft 9 and the stirring drive shaft 15 whose axial line is aligned with the planetary shaft 12 is supported by the connection mechanism 16 And is inclinedly disposed from the upper side of the oblique direction toward the inside of the cooking pot 2. Specifically, the planetary shafts 12 are inclined with respect to the vertical direction by a predetermined inclination angle?, Preferably 15 to 25 degrees.

The agitation drive shaft 15 has a connection shaft 15a in which a coil spring (elastic member) 16a for bending the lower end portion of the stirring vanes 19a and 19b described later to the inner bottom surface side of the heating pot 2, And a hollow shaft tube 15b to which the sliding shaft 15a can freely slide in the axial direction of the connecting shaft 15a via a sliding member 15d such as a bearing or a roller attached to the lower end of the connecting shaft 15a have.

The elastic member 16a, the sliding member 15d and the hollow shaft tube 15b constitute the urging means 16A for urging the lower ends of the stirring blades 19a and 19b toward the inner bottom surface side of the heating pot 2 have.

A support arm 17 is disposed at the lower end portion 15c of the hollow shaft tube 15b. The support arm 17 has a substantially central portion in the axial direction pushed by the pivot pin 18, and the pivot point is seated freely in the up and down direction. Therefore, when the stirring drive shaft 15 rotates in the shaft peripheral direction, the supporting arm 17 rotates accordingly.

As shown in Fig. 2 (A), for example, agitating blades 19a and 19b made of resin excellent in heat resistance are attached to the left and right tip portions 17a and 17b of the support arm 17, Respectively. 1, 2 (A) and 2 (B) illustrate embodiments in which the sizes of the stirring blades 19a and 19b are different from each other. However, the present invention is not limited thereto, and the stirring vanes 19a and 19b The sizes may be the same.

The support arm 17 is bent in the longitudinal direction left and right end portions 17a and 17b in the forward and backward direction and in the substantially vertical direction toward the downward direction so that the bent end portions 17c and 17d are formed .

As shown in Figs. 3 and 5A, the stirring vanes 19a and 19b are arranged at predetermined angles widening toward the rear side in the normal rotation direction with respect to the axial direction 17e of the support arm 17, 17d of the support arm 17 so as to form a flow angle? In the range of 5 to 45 degrees, preferably 25 to 35 degrees.

2 (B) and 5 (B), the stirring vanes 19a and 19b are inclined at a predetermined angle forming an obtuse angle forward in the normal rotation direction of the support arm 17, for example, 95 (Inclination angle) of the inclination angle of the inclination angle of the inclination angle of the inclination angle of the inclination angle (inclination angle) 17d of the support arm 17 so as to form the first and second support portions 17a, 17a and 17a.

Reference numeral 21 denotes a bellows provided at the upper opening portion of the hollow shaft tube 15b and serves to prevent food materials from adhering to the connecting shaft 15a and the coil spring 16a and scattering of lubricating oil or the like.

Reference numeral 22 denotes a rail fixed to the inner wall surface of the hollow shaft tube 15b and serves to guide the sliding member 15d such as a roller or a bearing provided at the tip of the connecting shaft 15a in the vertical direction. The coil spring 16a is supported between the locking member 15e of the connecting shaft 15a and the upper end of the rail 22, respectively.

Since the drive control for alternately switching the rotation direction of the support arm 17 in which the stirring blades 19a and 19b are provided in the normal rotation direction and the reverse rotation direction is performed, And a drive control section 25 for controlling the speed are connected. The drive controller 25 is connected to a weight sensor 27 capable of detecting the weight of the food.

The weight detection value of the weight sensor 27 is used for the purpose of acquiring information on the viscosity of a food material to be stirred. That is, in the early stage of the heating and stirring step, the weight of the food material is large (the proportion occupied by moisture in the food material is large, and therefore, the fluidity is high and the viscosity is low) Information on the viscosity of the ingredients is obtained through the weight detection of the ingredients due to the fact that the detected value is relatively low (the occupancy rate of moisture in the ingredients is small and therefore the fluidity is low and the viscosity is high).

The drive control section 25 changes the frequency by which the stirring vane 19 is rotated counterclockwise on the basis of the viscosity of the object to be stirred and the stirring vane 19 is rotated alternately in the normal rotation direction and the reverse rotation direction in accordance with the changed frequency So as to perform a drive control to rotate the motor. Specifically, when the viscosity of the object to be stirred is low, the drive control section 25 performs drive control for rotating the stirring vane 19 in the normal rotation direction (one direction only), while when the viscosity of the object to be stirred exceeds a predetermined threshold value (Specifically, when the weight detection value of the weight sensor 27 exceeds a predetermined predetermined value), the drive control for rotating the stirring vane 19 alternately in the normal rotation direction and the reverse rotation direction is performed.

(Operation of the stirring cooking apparatus according to the first embodiment)

Next, the operation of the stirring cooking apparatus according to the first embodiment will be described.

First, the stirring and mixing operation of the ingredients in the forward rotation direction will be described. (Stirring material) such as bean jam serving as a cooking object is put into the heating pot 2 and the driving control signal from the driving control section 25 is supplied to the heating pot 2 while heating the heating pot 2 by heating means such as gas, The motor M is driven in accordance with the forward rotation command (forward rotation command), and the rotation driving force is transmitted to the drive transmission shaft 5 via the endless chain 4.

The driving force of the drive transmission shaft 5 is transmitted to the sun gear 11 via the driven gear 8 of the sun shaft 9 and is transmitted to the sun gear 11 via the planetary gear 13 and the planetary shaft 12 rotationally drive the stirring drive shaft 15 connected to the lower end of the planetary shaft 12 in the normal rotation direction while repeating revolving and rotating.

Thereby, the stirring vanes 19a and 19b, which are disposed at the lower end of the stirring drive shaft 15 via the support arm 17, are revolved and rotated in the normal rotation direction (see the direction indicated by the solid arrow in Fig. 3) And the ingredients in the heating pot 2 are stirred and mixed under heating.

3 and Fig. 5 (A), the stirring vanes 19a and 19b disposed at the lower end of the stirring driving shaft 15 are rotated in the forward and backward directions, 19b are provided on the support arm 17 having a predetermined flow angle alpha with respect to the axial direction 17e of the agitating blades 19 and 17, (See the solid line arrow in Fig. 5 (A)) while sliding the food contact surface 23 of the cooking pots 19a and 19b in the outer peripheral direction Can be solved.

Each of the stirring blades 19a and 19b disposed at the lower end of the stirring drive shaft 15 has a predetermined angle of inclination (inclination) at an obtuse angle in the normal rotation direction as shown in Figs. 2B and 5B the stirring vanes 19a and 19b scrape the food material in the vicinity of the bottom of the cooking pot 2 and raise it toward the upper edge of the cooking pot 2 (Fig. 5 (B)), (See solid line arrows in FIG. In addition, from the viewpoint of enhancing the effect of pressing the ingredients into the inner bottom surface of the cooking pot 2 during the reverse rotation, it is preferable that the angle of inclination (beta) of the stirring vane is reduced (the obtuse angle in front of the forward rotation direction is increased).

Here, the pair of stirring blades 19a and 19b can take their respective movements. The one stirring vane 19a is rotated 180 degrees from the state in which the one stirring vanes 19a and 19b rise most from the inner bottom surface of the heating pot 2, referring to the relative movement in the bottom surface of the heating pot 2 of each of the stirring vanes 19a and 19b. The other stirring vane 19b rotates 180 degrees from the substantially horizontal state to perform the relative movement in the most upright state, contrary to the stirring vane 19a.

Particularly, since the food materials are scattered in the cooking pot 2 and one of the stirring blades 19a and 19b in the central portion is brought into a state of being raised (raised) with the contact surface 23 of the food material standing up, It is possible to stir the ingredients of the material to be stirred while raising the ingredients toward the upper edge of the stirring vane 19 in a state in which the amount of the ingredients deviating from the upper edge of the stirring vanes 19 is extremely small.

Attention is paid to the movement of a specific point (indicating the tip end in the drawing) on one side of the stirring vanes 19a and 19b, as shown in Fig. 4, the trajectory of the trochoid curve or the cycloid curve is drawn. It can be understood that the food ingredients can be agitated throughout the whole area of the inner bottom surface of the heating pot 5 by applying this to the pair of stirring blades 19a and 19b.

The biasing action of the biasing means 16A provided on the connecting shaft 15a can also be applied to a special shape having a curved surface other than an arc shape whose inner surface shape of the heating pot 2 is a circle, The lower end face of each of the vanes 19a and 19b can always be brought into close contact with the inner bottom face of the cooking pot 2 and reliable mixing and mixing can be carried out without causing the food material to adhere to the inner bottom face of the cooking pot 2 .

On the other hand, when the motor M is driven in the reverse rotation direction in accordance with the drive control signal (reverse rotation command) from the drive control section 25, the rotational drive force is transmitted to the drive transmission shaft 5 via the endless chain 4 .

The driving force of the drive transmission shaft 5 is transmitted to the sun gear 11 via the driven gear 8 of the sun shaft 9 and is transmitted to the sun gear 11 via the planetary gear 13 and the planetary shaft 12 rotationally drive the stirring drive shaft 15 connected to the lower end of the planetary shaft 12 in the reverse rotation direction while repeating revolving and rotating.

Thereby, the stirring vanes 19a and 19b disposed through the support arm 18 are moved to the lower end of the stirring driving shaft 15 while revolving or rotating in the reverse rotation direction (see the direction indicated by the dotted arrow in Fig. 3) .

In this reverse rotation, the flow angle? Described above causes the food material to flow into the stirring vanes 19a and 19b in accordance with the reverse rotation of the stirring vanes 19a and 19b, as opposed to the forward rotation, And tries to move the contacting surface 23 in the inner peripheral direction while sliding. As a result, fresh foodstuffs wound around the stirring vanes 19a and 19b from the outer circumferential direction are always supplied. Therefore, the flow angle a serves to assist the lifting force generated by the slope angle? Described later from the side of the supply of food ingredients to the respective stirring vanes 19a and 19b.

The inclined angle? Causes the food material to infiltrate into the lower side of the stirring vanes 19a and 19b in accordance with the reverse rotation of the stirring vanes 19a and 19b, as opposed to the forward rotation. At this time, the stirring force acts on the stirring vanes 19a, 19b in a direction away from the inner bottom surface of the cooking pot 2 due to interaction with the ingredients.

That is, in the first embodiment of the present invention, the lift force generated in the stirring vane 19 at the time of the counterclockwise rotation of the stirring vane 19 causes the stirring vane 19 to reach the upper portion of the cooking material against the biasing force of the biasing means 16A The magnitude of the urging force of the urging means 16A (more specifically, the elastic force of the coil spring 16a as an elastic member) is set so that it can float. Therefore, the stirring blades 19a and 19b are rotated counterclockwise from the inner bottom surface of the heating pot 2 by the synergetic interaction with the food materials due to the above-mentioned flow angle? And the inclination angle? The stirring vanes 19a and 19b resist the urging force of the urging means 16A and move to the upper portion of the food material To the upper surface).

Therefore, the agitating blades 19a and 19b at the time of the forward rotation rotate scrape the ingredients from the bottom of the heating pot 2 and perform the stirring operation of flowing them in the peripheral direction of the heating pot 2 together with the scooping, Each of the stirring vanes 19a and 19b during rotation rotates to move most of the ingredients to the bottom side of the cooking pot 2 while rising from the bottom of the cooking pot 2. [

Then, when the rotation direction of the support arm 17 is switched from the above-described reverse rotation direction to the normal rotation direction, in each of the stirring blades 19a and 19b at the time of the reverse rotation rotation, A strong float force acts in a direction away from the inner bottom surface of the heating pot 2 due to a synergistic interaction with a foodstuff. On the other hand, the stirring angles (19a, 19b) as a result of a strong lapping force directed toward the inner bottom surface side of the cooking pot 2, as a result of a synergistic interaction with the food material due to the inclination angle? and the inclination angle? And reaches the inner bottom surface (bottom) of the cooking pot 2 while cutting the ingredients.

The stirring vanes 19a and 19b reaching the bottom of the heating pot 2 scrape the ingredients from the bottom of the heating pot 2 and rotate the stirring pots in the direction of the outer periphery of the heating pot 2 And the stirring operation and the pressing operation described above are repeated alternately (periodically).

(Effect of Embodiment 1)

Prior to the explanation of the effect of the embodiment 1, the problems in heating and stirring the ingredients will be described. For example, the bean paste is a process of heating, kneading, evaporating, and concentrating the beans and sugar cooked by boiling and boiling, but in the case of hard bean jam, it is difficult to mix uniformly and sticking is likely to occur. Particularly, when the bean jam dough of a hard bean jam is made by a stirring cooker in which a stirrer is combined with a flat pot, when the stirring wing is rotated, the bean jam slides on the inner bottom and rotates together with the stirring wing, It happens.

In this case, of course, the bean jam is not mixed with each other, and the bean jam does not adhere to the heat transfer surface (the inner bottom surface as the hot wall surface), the thermal conductivity is low and the air or steam layer intervenes between the bean jam and the inner bottom surface, The heat transfer efficiency is extremely lowered. Also, a small amount of bean jam attached to the wall can not move heat to another bean jam, so that it is overheated and seizure occurs.

In addition, since most of the bean jam is a lump, it rotates in the same direction as the wing, and there is no mixing inside the bean jam. Therefore, the uniformity of the product temperature due to the mixing of the bean jam having a high temperature near the wall and the low- It does not happen.

In this way, due to insufficient mixing of the product, adhering of the bean jam on the wall, reduction of the amount of heating, poor heat transfer to the inside due to mixing failure, and so on, And the quality is deteriorated due to seizure, heat deterioration (thermal deterioration), and the like.

According to the stirring cooking apparatus of the first embodiment, the stirring operation in which the stirring vanes 19a and 19b scrape off the ingredients from the bottom of the heating pot 2 and flows in the outer circumferential direction of the cooking pot 2 The mixing of the ingredients in the vertical direction as well as the horizontal direction can be effectively performed not only in the horizontal direction but also in the vertical direction as a result of alternately (periodically) performing the operations of pushing the ingredients to the bottom side while the stirring blades 19a, 19b are lifted from the bottom of the cooking pot 2 .

Therefore, the mixing efficiency of a food material (liquid to be stirred) that lacks fluidity can be maintained at a high level.

For example, even if food remains on the bottom of the cooking pot 2 at the time of scraping in the forward rotation, a new food material is pressed on the cooking pot 2 at the time of the pressing operation in the reverse rotation. As a result, in the above-mentioned residual food, water movement and heat movement are caused through the new foodstuff, so that not only the overheating thereof is avoided but also it becomes a swollen state by the absorption of water. At the time of scraping So that it can be easily scratched.

Therefore, it is possible to avoid the sticking of the food material beforehand, and to realize the uniformization of the temperature of the food product.

By alternately switching the rotation direction of the support arm 17 in the normal rotation direction and the reverse rotation direction, both the front and back surfaces of each of the stirring blades 19a and 19b are used as the contact surface for food materials, The deterioration of the ingredients (concentration, drying, and the like) can be suppressed to a high level as a result that the situation in which the ingredients stay on the back side of the vanes 19a and 19b for a long time can be suppressed.

However, in the reverse rotation according to the first embodiment, the degree of contribution from the viewpoint of improvement in the mixing efficiency is extremely large. However, since the stirring blades 19a and 19b float on the top of the ingredients, Is not very high. Therefore, on the basis of the improvement of the mixing efficiency as a whole of the heating and stirring process, how to determine the ratio between the exercise time due to the forward rotation and the operation time due to the reverse rotation is a problem.

From this point of view, the drive control section 25 determines the frequency with which the stirring vane 9 is rotated in the reverse direction based on the viscosity information of the food material detected and acquired by the weight sensor 27 And the drive control for alternately rotating the stirring vane 19 in the normal rotation direction and the reverse rotation direction may be employed according to the changed frequency.

Specifically, based on the viscosity information of the food material detected and obtained by the weight sensor 27, for example, when it is determined that the start of the heating and stirring step (viscosity of the object to be stirred is low) (Only one direction) in the forward rotation direction. On the other hand, when it is determined based on the viscosity information of the food material detected and acquired by the weight sensor 27 that the viscosity of the stirring object exceeds the predetermined value, Performs drive control for alternately switching the rotation direction of the support arm 17 in the normal rotation direction and the reverse rotation direction, as in the case where the reverse rotation is performed twice after the normal rotation is performed four times. Incidentally, the frequency of the number of reverse rotations with respect to the number of forward rotations may be appropriately changed in accordance with the progress of the heating and stirring process, taking into account the viscosity, the solitary state, the mixed state, etc. of the ingredients.

With such a configuration, it is possible to realize a finishing food material cooking as a result that the switching control in the pivoting direction in accordance with the progress of the heating and stirring process can be executed.

However, the effect brought about by the reverse rotation is not only that the food material to be stirred is pushed against the inner bottom wall of the cooking pot 2 but also the effect of agitation mixing due to the inertia change occurring in the stirring vane 19 during the reverse rotation Not too many.

That is, for example, in the case of bean paste dough, a fresh bean jam in a cake state is added to the sugar solution. In this case, lumps of raw bean jam are formed in a bead shape, and the beads float in the sugar solution. Under such circumstances, if the stirring vane 19 is rotated only in one direction, an appropriate external force can not be applied to the bead, so that it is difficult to collapse the bead. Under such circumstances, if the stirring vane 19 is reversely rotated, the beads can be easily collapsed as a result of an external force acting on the bead due to the inertia change occurring in the stirring vane 19. [

The lump of bean jam adhered to the wing surface also easily separates from the stirring vane 19 due to the inertia force when the rotation direction of the stirring vane 19 is changed. Further, during reverse rotation, a bead is pushed between the stirring vane 19 and the inner bottom wall of the heating pot 2, and a function of crushing the bead is also produced.

By repeating the forward rotation and the reverse rotation of the stirring vane 19 in this manner, it becomes possible to uniformly mix the raw bean jam and the sugar solution in a short period of time.

This is not an effect that is brought about only in the bean paste process, but is also the same in the process for producing miso sauce diluted with broth. That is, in the one-directional rotation, the problem that the doenjang attached to the back of the wing does not melt and remains is solved very simply by repeating the normal rotation and the reverse rotation of the stirring vane 19. [

As described above, the timings of forward rotation and reverse rotation driving of the stirring vane 19 in the food material stirring process are not limited to only the latter half portion, and it is necessary to perform the initial stage of mixing the bean jam and the removal of the attachment to the vane Step or the like. Also, it should be noted that there are cases in which it is desirable to repeat the reverse rotation and the forward rotation from the first to the last of the food material stirring process depending on the kind of the ingredients.

[Example 2]

Next, the stirring and cooking apparatus according to the second embodiment will be described with reference to Figs. 6 and 7. Fig.

Fig. 6 is a view showing a support arm used in the stirring and cooking apparatus according to Embodiment 2, Fig. 6 (A) is a plan view of a support arm according to Embodiment 2, Fig. 6 6A is a right side view of the support arm according to the second embodiment, Fig. 6D is a front view of the support arm of the support arm according to the second embodiment, Fig. 6 (E) is a side view of the installation washer shown in Fig. 6 (D), and Fig. 7 is an installation view of the stirring wing with respect to the support arm according to the second embodiment of the present invention Fig.

Since the stirring cooking apparatus according to the first embodiment and the stirring cooking apparatus according to the second embodiment are common in the basic constituent elements, their overlapping descriptions will be omitted and attention will be paid to the differences between the two.

The differences between Embodiment 1 and Embodiment 2 are as follows. That is, the support arm 17 according to the first embodiment is configured such that the substantially central portion in the axial direction is pushed by the pivot pin 18 and is symmetrical with respect to the central portion as a boundary, 6 (A) and 6 (B), in the arm 31, the catching portion 33 is provided at a position offset a predetermined distance from the central portion in the axial direction, Which is different from the first embodiment in the symmetric point.

In the support arm 17 according to the first embodiment, the agitating blades 19a and 19b having substantially the same size, shape and material are disposed on both the front end portions 17a and 17b, The support arms 31 are provided with stirring vanes 41a and 41b having different sizes (which may be different in shape and material) from each other at their both ends 35 and 37 as shown in Fig. 6 And is different from the first embodiment in terms of the physical properties such as the size of the agitating blades disposed in the support arms.

In the first embodiment, the flow angle [alpha] set in the pair of stirring vanes 19a and 19b is common and the forward rotation of each of the stirring vanes 19a and 19b is the same as that of the heating pot 2 The stirring angles? A and? B set in the pair of stirring vanes 41a and 41b are different from each other in the second embodiment in that the stirring materials vanes 19a and 19b stir the food materials to flow in the outer circumferential direction, As shown in Fig. 6, the small-sized stirring vane 41a is rotated in the inner circumferential direction and is wound so as to stir the food ingredients while the stirring vanes 41a and 41b are rotated in the forward direction, 41b are configured to agitate the ingredients while extruding and extruding the fluid, which is different from the first embodiment in terms of the flow angle [alpha] set for each of the pair of stirring blades.

6 (A) and 6 (B), the support arm 31 is provided with the support arm 31 at a position offset from the central portion in the axial direction Is provided with a catching portion 33 having a catching hole 33a through which the catching pin 18 is inserted.

A first arm portion 31a having one axis and a first arm portion 32a extending in a direction substantially perpendicular to the first arm portion 31a are provided on one side of the support arm 31, The first installation washer 35 (see Figs. 6 (D) and 6 (E)) provided at the front end portion of the first support portion 32a and having the installation hole 35a for installing the first stirring vane 41a, Respectively. The first installation washer 35 is inclined at a predetermined angle? 1 with respect to the axial direction of the support arm 31, as shown in Fig. 6 (A).

A second arm portion 31b having a long axis and a second arm portion 32b extending in a direction substantially perpendicular to the second arm portion 31b are provided on the other side of the support arm 31, And a second installation washer 37 provided at the front end portion of the bifurcated portion 32b and having an installation hole 37a for installing the second stirring vane 41b. As shown in Fig. 6 (A), the second installation washer 37 is inclined with a predetermined angle? 2 with respect to the axial direction of the support arm 31. As shown in Fig.

Each of the first and second branch portions 32a and 32b extending from the respective first and second arm portions 31a and 32b in the direction substantially perpendicular to each of the first and second arm portions 31a and 32b is formed as viewed in the lateral direction 3 (for example, a suitable changeable angle such as 20 degrees) so as to be symmetrical with respect to the vertical direction.

In Fig. 7, the point P represents the revolution axis, and Q represents the rotation axis. As shown in Fig. 7, the second stirring blade 41b is curved on its outer peripheral side tip end portion 43 for the purpose of enhancing the stirring effect while extruding the food material in the outer peripheral direction.

The small first stirring blade 41a mainly serves to scrape foodstuffs from the central portion of the cooking pot 2 while the second large stirring blades 41b serve to remove the food material from the outer peripheral portion of the heating pot 2 It is mainly used for scraping. The pair of stirring blades 41a and 41b are connected to each other so that the food material placed in the cooking pot 2 can be scraped without leaving the corner.

The pair of stirring blades 41a and 41b adopting the above-described configuration are configured so as to widen the narrow space between the two wings as wide as possible so that the food material such as bean jam can smoothly move through the narrow space It is important.

(Operation of the stirring cooking apparatus according to the second embodiment)

Next, the operation of the stirring cooking apparatus according to the second embodiment will be described.

When the viscosity of the ingredients is low, only the forward rotation is performed. When the viscosity of the ingredients exceeds the predetermined value, the forward rotation and the reverse rotation are repeated periodically. The operation of the drive control unit 25 is the same as that of the first embodiment.

The food is heated in a layered manner on the inner bottom surface of the cooking pot 2 by reverse rotation, the food is heated from the bottom surface, and the temperature rises, and evaporation of moisture contained in the ingredients is promoted.

The stirring blades 41a and 41b gradually reach the inner bottom surface of the cooking pot 2 while scraping off the layer and scrape the whole. At this time, mixing in the vertical direction in the ingredients is promoted, uniform mixing is possible, heat transfer to the inside is promoted, and the temperature of the ingredients becomes almost uniform. Thus, the efficient stirring operation shortens the heating time.

Then, when the cooking pot 2 is rotated in the reverse direction again, the food material is sprayed on the inner bottom surface of the cooking pot 2 again in layers. By repeating such a process, it is possible to heat and mix efficiently without causing the ingredients to be adhered to each other in a scene such as heating and mixing of a high viscosity water and a fired product, evaporation and concentration.

In addition to the above-described basic operation, in the pair of stirring blades 41a and 41b according to the second embodiment, food materials such as bean jam can be smoothly moved through a narrow space between the two blades, The mixing efficiency of the food ingredients can be greatly improved as compared with the wings.

Here, if the area of the agitating blades is made large, it is easy for the ingredients to binge. Therefore, from the viewpoint of suppressing the banquet of the ingredients, it is preferable that the area of the stirring blade is small. However, in the stirring and cooking apparatus according to the present invention, there is a request to scrape food ingredients in the entire inner bottom surface of the cooking pot 2 in all corners.

In view of all these points, the stirring blades 41a and 41b according to the second embodiment are well balanced.

In the pair of stirring blades 41a and 41b according to the second embodiment, since the size of the stirring blades and the length of the supporting arms are configured asymmetrically, the right and left moments of the supporting arms and the stirring blades are unbalanced.

As a result, turbulence is generated in the ingredients and the stirring ability can be increased. On the other hand, when the load of the ingredients is increased, one stirring blade is released from the inner bottom surface of the cooking pot 2 during the forward rotation, So that the scraping of the food ingredients may be insufficient. On the other hand, during the reverse rotation, the stirring wing moves up the food material in an inclined state. That is, the stirring blade stands up from the horizontal state on the outer peripheral side of the heating pot (2).

In order to suppress the behavior of such a stirring blade, the swing range of the support arm 31 is regulated from horizontal to a predetermined angle (for example, an appropriate changeable angle such as 12 degrees, for example) It is possible to adopt a configuration in which the swing range of the stirring vane is regulated from horizontal to a predetermined angle (for example, an appropriate changeable angle such as 15 degrees).

With this configuration, it is possible to expect the effect that the pair of stirring vanes 41a and 41b are brought into close contact with the inner bottom surface of the cooking pot 2 while scraping the food ingredients in all corners, It is possible to stir and mix efficiently under heating without causing the ingredients to stick to each other.

The present invention is not limited to the above-described embodiments, but may be suitably modified within the scope of the invention or the technical idea read from the claims and the entire specification, and the stirring and cooking apparatus accompanying such changes And are included in the technical scope of the present invention.

For example, in the embodiment of the present invention, a pair of the stirring vanes 19a and 19b are arranged on the support arm 17 attached to the lower end of the stirring driving shaft 15, The present invention is not limited to this example and it is also possible to adopt a configuration in which the configuration of the support arm is omitted and a stirring vane is provided so as to extend in the outer circumferential direction of the stirring drive shaft and have an inclined posture with respect to the axial direction so as to be movable in the axial direction have.

It is also possible to adopt a configuration in which one stirring blade 19a is disposed only at one end of the support arm 17. [ In this case, as shown in Fig. 4, the tip end L1 of the outer peripheral side of the stirring vane 19a rotates in a trajectory shown by the solid line, and the stirring vane 19a, which is located on the center side of the heating pot 2, The trailing edge L2 of the stirrer blade 19a rotates along the trajectory shown by the chain line so that the stirrer blade 19a is moved in contact with the whole area of the inner bottom surface of the cooking pot 2 as a whole, It is possible to stir all around the corner.

Finally, in the embodiment of the present invention, the stirring cooking device having the idling and rotatable stirring driving shaft 15 has been described as an example. However, the present invention is not limited to this example, and the stirring driving shaft 15 It is needless to say that the present invention can also be applied to an agitation cooking apparatus having such a stirring apparatus.

FIG. 1 is a cross-sectional view of a stirring type cooking apparatus according to Embodiment 1 of the present invention.

2 (A) is a front view partially showing a cross-sectional view of the structure around the agitating drive shaft, and Fig. 2 (B) is a front view (Example 1).

Fig. 3 is a plan view showing a mounting state of a stirring vane provided at a lower end of a stirring driving shaft via a supporting arm (Embodiment 1). Fig.

Fig. 4 is an explanatory view showing the movement locus of the stirring vane (Embodiment 1). Fig.

Fig. 5 is a view for explaining the operation of the stirring blade, Fig. 5 (A) is an explanatory view showing a flow state of a food material caused by a flow angle [alpha] Fig. 2 is an explanatory view showing a flow state of a food material resulting from an inclination angle? According to the installation of a stirring wing (Embodiment 1). Fig.

6 (A) is a plan view of a support arm according to a second embodiment, and Fig. 6 (B) is a plan view of the support arm according to the second embodiment. Fig. 6A is a right side view of the support arm according to the second embodiment, Fig. 6D is a perspective view showing the installation washer of the stirring wing in the support arm according to the second embodiment, Fig. 6E is a side view of the installation washer shown in Fig. 6D (second embodiment). Fig.

FIG. 7 is an explanatory view showing a mounting state of a stirring blade with respect to a support arm according to Embodiment 2 of the present invention (Embodiment 2). FIG.

(Description of reference numerals)

1: stirring cooking device 2: heating pot

4: stepless chain 5: drive transmission shaft

15: stirring drive shaft 17, 31: support arm

19a, 19b, 41a, 41b: stirring wing 25:

27: Weight sensor 35: 1st installation washer

37: Second installation washer

Claims (8)

A heating container capable of receiving and heating a to-be-stirred object to be cooked, A stirring drive shaft provided in the heating container and provided to be stretchable in the axial direction, At least one stirring blade which is supported at a lower end of the stirring driving shaft so as to be movable in the axial direction with an inclined posture with respect to the axial direction of the stirring driving shaft extending in an outer peripheral direction of the stirring driving shaft, Biasing means provided on the stirring drive shaft for biasing the stirring blade toward the bottom of the heating vessel, And a drive control section for performing drive control for stirring the object to be stirred by the stirring blade rotating in accordance with rotation of the stirring drive shaft; Wherein the drive control section performs drive control for switching the rotation direction of the stirring vane in the normal rotation direction and the reverse rotation direction, The floating force generated in the stirring blade due to the interaction between the stirring blade and the stirring object at the time of the counterclockwise rotation of the stirring blade against the urging force of the urging means causes the stirring blade to rotate in the axial direction of the stirring rod The size of the biasing force of the biasing means is set, Wherein the stirring vane is configured to perform a stirring operation to scrape up the object to be stirred from the bottom of the heating container and to raise the stirring object while the stirring vane is lifted from the bottom of the heating container, And presses the cooking utensil to the bottom side as a whole. The method according to claim 1, A support arm extending in the outer circumferential direction of the stirring drive shaft and rotating along the stirring drive shaft is provided at a lower end of the stirring drive shaft, Wherein the stirring blade is inclined to the support arm at a predetermined angle with respect to the axial direction of the stirring drive shaft. The method of claim 2, Wherein the stirring blade forms an obtuse angle forward in the forward rotation direction and forms an inclination angle at which the to-be-stirred object is scraped off from the bottom of the heating container at the time of the forward rotation and at the same time, Direction of the support arm so as to form a flow angle at an acute angle to the rear side of the support arm, Wherein the inclination angle is set to a range of 95 degrees (5 degrees to the vertical direction) to 160 degrees (70 degrees to the vertical direction), and the flow angle is set to a range of 5 degrees to 45 degrees. Cooking device. The method of claim 2, Wherein the support arm is attached symmetrically to the lower end portion of the stirring drive shaft, and the stirring vanes are provided on both front ends of the support arm. The method of claim 2, Wherein the support arms are asymmetrically attached to the lower end portions of the stirring drive shafts so that the sizes and shapes of the stirring wings that are respectively provided at both tip ends of the support arms are different from each other. The method of claim 4, Wherein the support arm is pivotally mounted to the lower end of the stirring drive shaft so as to regulate the operation range of the seesaw oscillation from horizontal to a predetermined angle. The method according to any one of claims 1 to 6, Wherein said stirring driving shaft is connected to a planetary shaft having a predetermined angle of inclination with respect to the vertical direction, said planetary gear having a planetary gear that rotates and revolves by mating with the outer periphery of the sun gear. The method according to any one of claims 1 to 6, The drive control section changes the frequency of rotating the stirring vane in the reverse direction based on the viscosity of the object to be stirred and drives the stirring vane alternately in the normal rotation direction and the reverse rotation direction in accordance with the changed frequency Wherein the stirring is performed by the stirring device.

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