JP2506853B2 - Cooking device - Google Patents

Description

【発明の詳細な説明】 産業上の利用分野 本発明は調理物を入れる容器内底部に、駆動機構によ
り回転する回転体を備えて、卵やゼラチン液等の泡立て
をなしうる調理器に関するものである。Description: TECHNICAL FIELD The present invention relates to a cooker that is provided with a rotating body that is rotated by a drive mechanism at the inner bottom portion of a container that holds a food item, and is capable of whipping eggs, gelatin solution, and the like. is there.

従来の技術 この種の調理器において、回転体をたとえば約１万rp
mのような高速で回転させて泡立てを可能にすることが
実公昭50-22074号公報や特願昭59-27598号公報にて提案
されている。そして回転体は第５図に示すように砲弾形
か、外側斜面を凹曲とした略円錐形状をなしていた。2. Description of the Related Art In this type of cooker, the rotating body is, for example, about 10,000 rp
It has been proposed in Japanese Utility Model Publication No. 50-22074 and Japanese Patent Application No. 59-27598 that rotation is possible at a high speed such as m to enable foaming. As shown in FIG. 5, the rotating body has a cannonball shape or a substantially conical shape with a concave outer slope.

発明が解決しようとする問題点 上記のような回転体で卵やゼラチン液の泡立てを行っ
た場合、泡立つことは泡立つが、泡立つのに長時間を要
する問題点があった。Problems to be Solved by the Invention When an egg or a gelatin solution is bubbled with the above-described rotating body, although foaming occurs, there is a problem that it takes a long time to foam.

本発明はこのような問題に留意し、泡立てが短時間で
できる調理器を提供しようとするものである。The present invention is intended to provide a cooker capable of frothing in a short time while paying attention to such a problem.

問題点を解決するための手段 上記問題点を解決するための本発明の技術手段は、調
理物を入れる容器内底部に駆動機構により高速で回転さ
れる回転体を備え、前記回転体の直径は容器内底部の直
径の半分以下とし、その外周縁を円形に形成するととも
に、外周縁を上方へ位置高とした調理器としたものであ
る。Means for Solving the Problems The technical means of the present invention for solving the above problems comprises a rotating body that is rotated at a high speed by a drive mechanism at the bottom of the inside of a container for containing food, and the diameter of the rotating body is The cooker has a diameter of half or less of the inner bottom portion of the container, the outer peripheral edge of which is formed into a circular shape, and the outer peripheral edge of which is positioned upward.

作用 この技術的手段による作用は次のようになる。すなわ
ち、回転体が回転すると調理物および空気が回転体中央
部側より巻き込まれ、回転体外周側へ飛ばされるように
循環する。このとき、調理物に空気を巻き込ませながら
早く循環させることが泡立てを早くするポイントである
が、本発明の回転体によると、回転体の中央部より巻き
込まれた調理物および空気は、巻き込まれたときに一次
混合される。さらに一次混合された調理物は、回転体外
周縁の上方へ突出した部分の内壁に当り二次混合され
る。二次混合された調理物の一部は前記内壁により上方
へ飛ばされ、すぐにまた回転体中央から巻込まれるとと
もに、二次混合された調理物の一部は前記位置高の外周
部によりて外側へ飛ばされ、調理物と空気が三次混合さ
れる。さらに調理物の撹拌循環も回転体の外周縁が厚い
ため、回転体と調理物の接触抵抗が増えて早くなる。Action The action of this technical means is as follows. That is, when the rotating body rotates, the cooked food and air are entangled from the central portion side of the rotating body and circulate so as to be blown to the outer peripheral side of the rotating body. At this time, it is a point to quickly circulate the cooked food while entraining the air in the cooked food. However, according to the rotating body of the present invention, the cooked food and the air caught from the center of the rotating body are caught in the rotating body. When mixed first. Further, the cooked food that has been primarily mixed hits the inner wall of the portion protruding upward of the outer peripheral edge of the rotating body and is secondarily mixed. Part of the secondary mixed food is thrown upward by the inner wall and is immediately rolled up again from the center of the rotating body, while part of the secondary mixed food is moved outside by the outer periphery of the position height. And the food and air are mixed thirdly. Furthermore, since the outer peripheral edge of the rotating body is thick, the stirring circulation of the cooking object is also accelerated because the contact resistance between the rotating body and the cooking object increases.

以上のように本発明によれば調理物と空気が早く混合
され、かつ調理物の撹拌も早いため泡立てを短時間で行
うことができる。As described above, according to the present invention, the cooked food and the air are quickly mixed, and the cooked food is rapidly stirred, so that the whipping can be performed in a short time.

実施例 以下本発明の一実施例を添付の第１図〜第３図に基づ
いて説明する。図において、１はモーター（図示せず）
を内蔵する本体であり、この本体１上には着脱自在に容
器２を載置している。前記容器２の内底にはモーターに
より回転駆動される軸３を突出させてあり、この軸３に
回転体４を固着している。この回転体４はその外周縁が
円形に形成されるとともに、外周縁には上方へ突出した
壁５が形成されている。図中の６は容器２の開口部を覆
う蓋である。Embodiment An embodiment of the present invention will be described below with reference to the attached FIGS. In the figure, 1 is a motor (not shown)
It is a main body in which a container 2 is detachably mounted on the main body 1. A shaft 3 which is rotationally driven by a motor is projected from the inner bottom of the container 2, and a rotary body 4 is fixed to the shaft 3. The rotating body 4 has an outer peripheral edge formed in a circular shape, and a wall 5 protruding upward is formed on the outer peripheral edge. Reference numeral 6 in the figure denotes a lid that covers the opening of the container 2.

次に動作について説明する。本体１へ調理物を入れた
容器２を載置後、本体１に内蔵したモーターへ通じるス
イッチ（図示せず）をONにするとモーターが回転し、そ
の回転が軸３に伝えられ、軸３に固定された回転体４が
回転する。回転体４が回転すると、第２図に示すように
調理物が回転体４中央部より巻き込まれ、回転体４の外
周から横へ飛ばされ、かつ上方へ押し上げられると云う
調理物の大きな循環が起こる。このとき、回転体４の中
央部より巻き込まれた調理物および空気は、巻き込まれ
たときに一次混合される。さらに一次混合された調理物
は、回転体４の外周縁の上方へ突出した壁５の内壁に当
り二次混合される。二次混合された調理物の一部は壁５
内壁により上方へ飛ばされ、すぐにまた回転体４の中央
から巻き込まれるとともに、二次混合された調理物の一
部は、前記壁５により外側へ飛ばされ調理物と空気が三
次混合される。さらに調理物の撹拌循環も、回転体４の
外周縁が壁５により厚いため、回転体４と調理物の接触
抵抗が増えて早くなり、効率よく短時間で泡立てでき
る。Next, the operation will be described. After placing the container 2 containing the food on the main body 1, when the switch (not shown) leading to the motor built in the main body 1 is turned on, the motor rotates, and the rotation is transmitted to the shaft 3 and The fixed rotating body 4 rotates. When the rotator 4 rotates, as shown in FIG. 2, the cooking product is rolled in from the central portion of the rotator 4, is blown sideways from the outer periphery of the rotator 4 and is pushed upward, which causes a large circulation of the cooked product. Occur. At this time, the cooked food and the air caught from the central portion of the rotating body 4 are primarily mixed when they are caught. Further, the cooked food that has been primarily mixed hits the inner wall of the wall 5 protruding upward from the outer peripheral edge of the rotating body 4 and is secondarily mixed. Part of the secondarily mixed food is wall 5
While being blown upward by the inner wall and immediately rolled up again from the center of the rotating body 4, a part of the secondarily mixed food is blown outward by the wall 5 and the food and air are thirdly mixed. Furthermore, since the outer peripheral edge of the rotating body 4 is thicker due to the wall 5, the contact resistance between the rotating body 4 and the cooking material is increased and the stirring and circulation of the cooking material is accelerated, and the whipping can be efficiently and short time.

第４図は本発明の他の実施例の回転体を示し、このも
のは円板部が、その外周が高くなるようにテーパをもつ
形状に形成されている。そしてその作用は前述の実施例
のものと同じである。FIG. 4 shows a rotating body according to another embodiment of the present invention, in which the disc portion is formed in a tapered shape so that the outer circumference thereof becomes high. The operation is the same as that of the above-mentioned embodiment.

発明の効果 上記実施例の説明より明らかなように、本発明は、調
理物を入れる容器内底部に駆動機構により高速で回転さ
れる回転体を備え、前記回転体の直径は容器内底部の直
径の半分以下とし、その外周縁を円形に形成するととも
に、外周縁を上方へ位置高としているため、回転体と容
器内壁が離れていても、調理物と空気の混合を効率よ
く、より早く行うことができるとともに、調理物の撹拌
も早く行うことができ、調理物の泡立てをす早くでき
る。さらに回転体の外周縁が上方へ突出しているので回
転体の強度も向上する。さらに、高速回転させても円板
の外周の速度が速くなり泡が容器との摩擦で破壊すると
いうことがない。EFFECTS OF THE INVENTION As is clear from the description of the above embodiments, the present invention includes a rotating body which is rotated at a high speed by a drive mechanism in the inner bottom portion of the container in which the food is put, and the diameter of the rotating body is the diameter of the inner bottom portion of the container. Since the outer peripheral edge is formed into a circular shape and the outer peripheral edge is located at a position height upward, even if the rotating body and the inner wall of the container are separated, efficient and faster mixing of cooked food and air can be performed. In addition to being able to do so, the food can be stirred quickly and the food can be whipped quickly. Further, since the outer peripheral edge of the rotating body projects upward, the strength of the rotating body is also improved. Further, even if the disc is rotated at a high speed, the speed of the outer circumference of the disc is increased and the bubbles are not broken by the friction with the container.

【図面の簡単な説明】[Brief description of drawings]

第１図は本発明の一実施例を示す全体の要部断面図、第
２図は容器内の調理物の動きを示す要部断面図、第３図
は本発明回転体の一実施例を示す斜視図、第４図は本発
明回転体の他の実施例を示す回転体の断面図、第５図
イ，ロはそれぞれ従来例の回転体の斜視図である。 ２……容器、３……軸、４……回転体、５……壁。FIG. 1 is a cross-sectional view of an essential part of the whole showing an embodiment of the present invention, FIG. 2 is a cross-sectional view of the essential part showing the movement of food in a container, and FIG. FIG. 4 is a sectional view of a rotary body showing another embodiment of the rotary body of the present invention, and FIGS. 5A and 5B are perspective views of the conventional rotary body. 2 ... container, 3 ... axis, 4 ... rotating body, 5 ... wall.

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】調理物を入れる容器内底部に駆動機構によ
り高速で回転される回転体を備え、前記回転体の直径は
容器内底部の直径の半分以下とし、その外周縁を円形に
形成するとともに、外周縁を上方へ位置高とした調理
器。1. An inner bottom of a container for holding food to be cooked is provided with a rotating body which is rotated at a high speed by a driving mechanism, the diameter of the rotating body is not more than half the diameter of the inner bottom of the container, and the outer peripheral edge is formed into a circular shape. At the same time, a cooker with the outer peripheral edge positioned upward.