JP3370079B2 - Butter manufacturing apparatus and butter manufacturing method - Google Patents
Butter manufacturing apparatus and butter manufacturing methodInfo
- Publication number
- JP3370079B2 JP3370079B2 JP2001034746A JP2001034746A JP3370079B2 JP 3370079 B2 JP3370079 B2 JP 3370079B2 JP 2001034746 A JP2001034746 A JP 2001034746A JP 2001034746 A JP2001034746 A JP 2001034746A JP 3370079 B2 JP3370079 B2 JP 3370079B2
- Authority
- JP
- Japan
- Prior art keywords
- container
- butter
- water
- fresh cream
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
- Food-Manufacturing Devices (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、生クリーム及び水
を撹拌してバターを生成するバター製造装置及びバター
製造方法に関する。TECHNICAL FIELD The present invention relates to a butter production apparatus and a butter production method for producing butter by stirring fresh cream and water.
【０００２】[0002]
【従来の技術】従来、バターを作る工程は複雑であるた
め、一般家庭で作ることが出来ず、好みに応じて塩分の
調節等が出来ないものであった。2. Description of the Related Art Conventionally, since the process of making butter is complicated, it has not been possible to make it at home, and it has not been possible to adjust salt content according to taste.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、上記問題を
解決するため、バターを簡単に製造するバターの製造装
置及び方法を提供することを課題とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a butter manufacturing apparatus and method for easily manufacturing butter in order to solve the above problems.
【０００４】[0004]
【課題を解決するための手段】本発明の第１の手段は、
電動機を内蔵する本体と、該本体上に載置され、生クリ
ーム及び水からなる材料を入れる容器と、該容器内底部
で前記電動機により底面と略平行に回転駆動され、前記
材料を撹拌する円板状の回転体と、該容器の上面開口を
閉成する蓋とを備え、前記容器内周面にリブを形成した
ので、撹拌する際に、材料の乱流を起こして空気の混入
を促進することで、材料の撹拌効率を向上させ、材料の
撹拌が進行すると材料が水と乳脂肪分に分離され、バタ
ーを生成することができる。The first means of the present invention is to:
A main body containing an electric motor, a container placed on the main body and containing a material consisting of fresh cream and water, and a circle for rotating the material at the inner bottom of the container by the electric motor substantially parallel to the bottom surface and stirring the material A plate-shaped rotating body and a lid that closes the upper opening of the container are provided, and ribs are formed on the inner peripheral surface of the container. Therefore, when stirring, a turbulent flow of the material is generated to promote air mixing. By doing so, the stirring efficiency of the material is improved, and when the stirring of the material progresses, the material is separated into water and milk fat, and butter can be generated.
【０００５】本発明の第２の手段は、電動機を内蔵する
本体と、該本体上に載置され、生クリーム及び食塩水か
らなる材料を入れる容器と、該容器内底部で前記電動機
により略平行に回転駆動され、前記材料を撹拌する円板
状の回転体と、該容器の上面開口を閉成する蓋とを備
え、前記容器内周面にリブを形成したので、撹拌する際
に、材料の乱流を起こして空気の混入を促進すること
で、材料の撹拌効率を向上させ、材料の撹拌が進行する
と材料が水と乳脂肪分に分離され、バターを生成するこ
とができるとともに、バターに塩味を加味できる。The second means of the present invention is to provide a main body containing an electric motor, a container placed on the main body for containing a material consisting of fresh cream and saline, and a substantially parallel to the electric motor at the bottom of the container. It is provided with a disk-shaped rotating body that is rotationally driven to stir the material, and a lid that closes the upper surface opening of the container, and a rib is formed on the inner peripheral surface of the container. Turbulent flow of air to promote the mixing of air to improve the stirring efficiency of the material, and when the stirring of the material progresses, the material is separated into water and milk fat, and the butter can be generated and the butter can be generated. You can add saltiness to it.
【０００６】本発明の第３の手段は、前記リブの数を少
なくとも２つ以上としたことを特徴とするので、材料の
撹拌効率をより向上させることができる。Since the third means of the present invention is characterized in that the number of the ribs is at least two or more, the stirring efficiency of the material can be further improved.
【０００７】本発明の第４の手段は、前記リブは、前記
容器の上面から底部まで形成されていることを特徴とす
るので、材料の撹拌効率をより向上させることができ
る。The fourth means of the present invention is characterized in that the rib is formed from the upper surface to the bottom of the container, so that the efficiency of stirring the material can be further improved.
【０００８】本発明の第１の方法は、容器底部に円板状
の回転体を設け、前記容器内周面にリブを形成し、前記
容器内に、生クリーム及び水からなる材料を入れ、前記
回転体を前記容器の底面と略平行に回転して材料を撹拌
し、前記材料を分離させてバターを製造することを特徴
とするので、撹拌する際に、材料の乱流を起こして空気
の混入を促進することで、材料の撹拌効率を向上させ、
材料の撹拌が進行すると材料が水と乳脂肪分に分離さ
れ、バターを生成することができる。In the first method of the present invention, a disk-shaped rotating body is provided at the bottom of the container, ribs are formed on the inner peripheral surface of the container, and a material consisting of fresh cream and water is placed in the container. The rotating body is rotated substantially parallel to the bottom surface of the container to stir the material, and the material is separated to produce butter. Improves the stirring efficiency of materials by promoting the mixing of
As the agitation of the material progresses, the material is separated into water and milk fat, and butter can be produced.
【０００９】本発明の第２の方法は、前記水の量は、生
クリームの量の約半分以上としたことを特徴とするの
で、材料を入れて撹拌すると、材料の撹拌が進行し、材
料が短時間に水と乳脂肪分に分離されてバターを生成す
ることができる。The second method of the present invention is characterized in that the amount of water is about half or more of the amount of fresh cream. Therefore, when the ingredients are put and stirred, the agitation of the ingredients is promoted. Can be separated into water and milk fat in a short time to produce butter.
【００１０】本発明の第３の方法は、前記生クリームの
量と前記水の量を約２：１から１：１の比率としたこと
を特徴とするので、材料を入れて撹拌すると、材料の撹
拌が進行し、材料が水と乳脂肪分に分離されてバターが
生成され、さらにバターが前記回転体の回転により塊状
に形成することができる。The third method of the present invention is characterized in that the amount of the fresh cream and the amount of the water are set in a ratio of about 2: 1 to 1: 1. As the stirring proceeds, the material is separated into water and milk fat to generate butter, and the butter can be formed into a lump by the rotation of the rotating body.
【００１１】本発明の第４の方法は、容器底部に円板状
の回転体を設け、前記容器内周面にリブを形成し、前記
容器内に、生クリーム及び食塩水からなる材料を入れ、
前記回転体を前記容器の底面と略平行に回転して材料を
撹拌し、前記材料を分離させてバターを製造することを
特徴とするので、撹拌する際に、材料の乱流を起こして
空気の混入を促進することで、材料の撹拌効率を向上さ
せ、材料の撹拌が進行すると材料が水と乳脂肪分に分離
され、バターを生成することができるとともに、バター
に塩味を加味できる。In a fourth method of the present invention, a disk-shaped rotating body is provided at the bottom of the container, ribs are formed on the inner peripheral surface of the container, and a material consisting of fresh cream and saline is placed in the container. ,
The rotating body is rotated substantially parallel to the bottom surface of the container to stir the material, and the material is separated to produce butter. By promoting the mixing of the ingredients, the efficiency of stirring the materials is improved, and when the stirring of the materials progresses, the materials are separated into water and milk fat content, butter can be produced, and saltiness can be added to the butters.
【００１２】本発明の第５の方法は、前記食塩水の量
は、生クリームの量の約半分以上としたことを特徴とす
るので、材料を入れて撹拌すると、材料の撹拌が進行
し、材料が短時間に水と乳脂肪分に分離されて塩味が加
味されたバターを生成することができる。The fifth method of the present invention is characterized in that the amount of the saline solution is about half or more of the amount of the fresh cream. Therefore, when the ingredients are put and stirred, the stirring of the ingredients proceeds, The material can be separated into water and milk fat in a short time to produce salted butter.
【００１３】本発明の第６の方法は、前記生クリームの
量と前記食塩水の量を約２：１から１：１の比率とした
ことを特徴とするので、材料を入れて撹拌すると、材料
の撹拌が進行し、材料が水と乳脂肪分に分離されて塩味
が加味されたバターが生成され、さらにバターが前記回
転体の回転により塊状に形成することができる。The sixth method of the present invention is characterized in that the amount of the fresh cream and the amount of the saline solution are set to a ratio of about 2: 1 to 1: 1. The agitation of the material proceeds, the material is separated into water and milk fat, and salted taste is added to the butter, and the butter can be formed into a lump by the rotation of the rotating body.
【００１４】本発明の第７の方法は、前記リブの数を少
なくとも２つ以上としたことを特徴とするので、材料の
撹拌効率をより向上させることができる。Since the seventh method of the present invention is characterized in that the number of the ribs is at least two or more, the efficiency of stirring the material can be further improved.
【００１５】本発明の第８の方法は、前記リブは、前記
容器の上面から底部まで形成されていることを特徴とす
るので、材料の撹拌効率をより向上させることができ
る。The eighth method of the present invention is characterized in that the ribs are formed from the upper surface to the bottom of the container, so that the efficiency of stirring the material can be further improved.
【００１６】[0016]
【実施例】本発明の実施例を図面に基づいて説明する。Embodiments of the present invention will be described with reference to the drawings.
【００１７】１は図示しない電動機を内蔵する本体で、
前記電動機の出力軸を本体１上面に突出し、この出力軸
にジョイント部材２を配設している。Reference numeral 1 is a main body containing a motor (not shown),
The output shaft of the electric motor projects from the upper surface of the main body 1, and the joint member 2 is arranged on the output shaft.
【００１８】３は前記本体１に載置される上面開口の容
器で、該容器３内底部中央に、回転軸４を回転自在に軸
支しており、該回転軸４の下端に、前記電動機のジョイ
ント部材２と係合するカップリング５を配設し、前記電
動機の回転が伝達されるようになっている。本実施例で
は、前記容器３の内径が約120mmに設定されている。Reference numeral 3 denotes a container having an upper surface opening which is placed on the main body 1. A rotary shaft 4 is rotatably supported at the center of the inner bottom of the container 3, and the electric motor is attached to the lower end of the rotary shaft 4. A coupling 5 that engages with the joint member 2 is provided to transmit the rotation of the electric motor. In this embodiment, the inner diameter of the container 3 is set to about 120 mm.
【００１９】６は前記容器３内周面に縦方向に形成され
たリブで、前記容器３内に材料を入れて撹拌する際に、
材料の乱流を起こして空気の混入を促進することによ
り、材料の撹拌効率を向上するようになっている。Reference numeral 6 denotes a rib vertically formed on the inner peripheral surface of the container 3, and when a material is put in the container 3 and stirred,
By causing a turbulent flow of the material to promote the entrainment of air, the stirring efficiency of the material is improved.
【００２０】７は前記回転軸４に着脱自在に取り付けら
れる回転体で、前記回転軸４に嵌着される嵌着部８と、
前記容器３底面に近接して底面と略平行に回転する円板
状部９とからなり、前記嵌着部８上方には凹部10を形成
し、この凹部10に手指を掛けることにより、前記回転体
７の着脱が容易にできるようになっている。前記円板状
部９の直径は約60mm以上、即ち前記円板状部９の外径
が、容器３内径の半分以上に位置するように設定されて
いる。Reference numeral 7 denotes a rotating body which is detachably attached to the rotary shaft 4, and includes a fitting portion 8 fitted to the rotary shaft 4,
It is composed of a disk-shaped portion 9 which is close to the bottom surface of the container 3 and rotates substantially parallel to the bottom surface. A concave portion 10 is formed above the fitting portion 8 and the concave portion 10 is hooked with a finger to rotate the rotation. The body 7 can be easily attached and detached. The diameter of the disc-shaped portion 9 is set to about 60 mm or more, that is, the outer diameter of the disc-shaped portion 9 is set to be half or more of the inner diameter of the container 3.
【００２１】11は前記容器３の上面開口を閉成する蓋
で、該蓋11の容器３への嵌合部には、全周にパッキング
12が配設され、使用中に、容器３内の材料が漏れるのを
防止するようになっている。Reference numeral 11 denotes a lid that closes the upper opening of the container 3, and the fitting portion of the lid 11 to the container 3 is packed around the entire circumference.
12 is provided to prevent the material in the container 3 from leaking during use.
【００２２】13は前記蓋11の中央部に形成された軸受部
で、該軸受部13に、表示手段であるリング状の検知体14
が回転自在に配設されており、該検知体14は前記蓋11を
外す際の把手となっている。15は前記検知体14に形成さ
れた係止爪で、該係止爪15に後述する羽根16が着脱自在
に取り付けられるようになっている。Reference numeral 13 denotes a bearing portion formed in the central portion of the lid 11, and the bearing portion 13 has a ring-shaped detector 14 as a display means.
Is rotatably disposed, and the detection body 14 serves as a handle when the lid 11 is removed. Reference numeral 15 is a locking claw formed on the detection body 14, and a blade 16 described later is detachably attached to the locking claw 15.
【００２３】16は前記検知体14の係止爪15に着脱自在に
取り付けられ、容器３内に垂下される羽根で、該羽根16
の先端部が前記回転体７の嵌着部８近傍に位置してい
る。前記羽根16は、本実施例では、回転体７の嵌着部８
と容器３の内側面との間隔Ｌの２/３よりも中心側に位
置させている。Reference numeral 16 denotes a blade which is detachably attached to the locking claw 15 of the detection body 14 and which is suspended in the container 3.
Is located near the fitting portion 8 of the rotating body 7. In the present embodiment, the blade 16 is the fitting portion 8 of the rotating body 7.
And the inner surface of the container 3 is located closer to the center than 2/3 of the distance L.
【００２４】而して、バターを作る際は、生クリーム20
0ml、約２％の食塩水130ccを容器３に入れ、蓋11をして
電動機を駆動し、回転体７にて材料を撹拌する。撹拌初
期は、材料の粘度が低いため、図２に示す様に材料が回
転体７の円板状部９により飛ばされてすり鉢状になる。
この状態では、羽根16が回転体７の嵌着部８と容器３の
内側面との間隔Ｌの２/３よりも中心側に位置している
ため、材料が、蓋11に取り付けた羽根16に接触せず、羽
根16は回転しない。Thus, when making butter, fresh cream 20
130 ml of 0 ml of about 2% saline solution is put in the container 3, the lid 11 is put on, the electric motor is driven, and the material is stirred by the rotating body 7. At the initial stage of stirring, since the viscosity of the material is low, the material is blown off by the disk-shaped portion 9 of the rotating body 7 to form a mortar shape as shown in FIG.
In this state, the blade 16 is located closer to the center side than 2/3 of the distance L between the fitting portion 8 of the rotating body 7 and the inner surface of the container 3, so that the material 16 is attached to the lid 11. The blade 16 does not rotate.
【００２５】そして、撹拌が進むと、材料が空気を含ん
でホイップ状になり、材料の粘度が増加して回転体７に
よる材料の対流が押さえられ、図３の様に材料の表面が
略平らになる。この状態でも材料は蓋11の羽根16に接触
せず、羽根16が回転しない。Then, as the agitation proceeds, the material becomes whipped containing air, the viscosity of the material increases, and the convection of the material by the rotating body 7 is suppressed, and the surface of the material is substantially flat as shown in FIG. become. Even in this state, the material does not contact the blade 16 of the lid 11, and the blade 16 does not rotate.
【００２６】更に撹拌が進行すると、材料が水と乳脂肪
分とに分離しはじめ、図４に示す様に水が回転体７の円
板状部９にて飛ばされてすり鉢状になり、乳脂肪分の小
さな塊Ａ、即ちバターが浮かんだ状態になる。この時、
乳脂肪分の粒子内に塩分が取り込まれ、塩味が付加され
る。As the agitation further progresses, the material begins to separate into water and milk fat, and as shown in FIG. 4, the water is blown off by the disk-shaped portion 9 of the rotating body 7 to form a mortar, A small mass A of fat, that is, butter floats. This time,
Salt is taken into the particles of milk fat and saltiness is added.
【００２７】そして、さらに暫く撹拌を続けると、図５
に示すように、乳脂肪分の塊Ａが互いに結合して１つの
塊になり、回転体７の円板状部９上で転がりながら、容
器３の内側面と回転体７の嵌着部８との間で丸められ、
略球状に形成される。上記分量の材料で撹拌すると、こ
の乳脂肪分の塊Ａの径は約60mmとなり、蓋11の羽根16に
接触する。すると、塊Ａの回転に伴い羽根16が押されて
回転し、蓋11の上部に形成した検知体14が羽根16ととも
に回転し、バターの生成を使用者に報知する。Then, when the stirring is continued for a while, the results shown in FIG.
As shown in FIG. 3, the milk fat mass A is combined with each other to form one mass, and while rolling on the disc-shaped portion 9 of the rotating body 7, the inner surface of the container 3 and the fitting portion 8 of the rotating body 7 are rolled. Rounded between
It is formed in a substantially spherical shape. When agitated with the above amount of material, the diameter A of the lump A of milk fat content becomes about 60 mm, and the blade 16 of the lid 11 contacts. Then, the blade 16 is pushed and rotated as the mass A rotates, and the detection body 14 formed on the upper portion of the lid 11 rotates together with the blade 16 to notify the user of the generation of butter.
【００２８】検知体14が回転すると電動機を停止し、検
知体14を持って蓋11を外し、バターの塊Ａを取り出す
が、容器３の直径が約120mmに設定されるとともに、円
板状部９の直径は約60mm以上、即ち前記円板状部９の外
径が容器３内径の半分以上、換言すれば、生成された乳
脂肪分の塊Ａの重心が円板状部９の上に位置する径に設
定されているため、回転体７の嵌着部８の凹部10に指を
掛けて回転体７を取り外すと、円板状部９にバターの塊
Ａを載せた状態で取り出すことが出来る。When the detecting body 14 rotates, the electric motor is stopped, and the lid 11 is removed by holding the detecting body 14 and the lump A of butter is taken out. The diameter of the container 3 is set to about 120 mm and the disk-shaped portion is set. The diameter of 9 is about 60 mm or more, that is, the outer diameter of the disc-shaped portion 9 is half or more of the inner diameter of the container 3, in other words, the center of gravity of the produced milk fat mass A is on the disc-shaped portion 9. Since the diameter is set so that when the rotary body 7 is removed by placing a finger on the recess 10 of the fitting portion 8 of the rotary body 7, the mass A of butter is placed on the disk-shaped portion 9 and taken out. Can be done.
【００２９】次に、生クリームと水の比率について、図
６に示すデータに基づき説明する。尚、本データは生ク
リームを200mlとした場合を示し、分離時間は材料が水
と乳脂肪分とに分離され始めるまでの時間を示してい
る。Next, the ratio of fresh cream and water will be described based on the data shown in FIG. In addition, this data shows the case where the fresh cream is 200 ml, and the separation time shows the time until the material begins to be separated into water and milk fat.
【００３０】水の量が０〜80ccまでは、生クリームがホ
イップ状になると回転体７が空転し、乳脂肪分を分離出
来ずバターが生成できない。水を90ccにすると生クリー
ムがホイップ状になると、空転しながら分離する時もあ
るが、確実にバターを生成する事が出来ない。When the amount of water is 0 to 80 cc, the rotator 7 idles when the fresh cream becomes whipped, and the milk fat cannot be separated and butter cannot be produced. When the water becomes 90 cc and the cream becomes whipped, it sometimes spins idle and separates, but it cannot reliably produce butter.
【００３１】生クリーム200mlに対して水を100cc以上、
即ち水の量を生クリームの量の半分以上にすると、確実
に材料を乳脂肪分と水とに分離してバターを生成するこ
とが出来る。100 ml or more of water for 200 ml of fresh cream,
That is, when the amount of water is more than half the amount of fresh cream, the material can be reliably separated into milk fat and water to produce butter.
【００３２】また、生クリーム200mlに対して水を100cc
〜200cc、即ち生クリームと水の比率を２：１から１：
１にすると、バターを塊状に生成することができ、バタ
ーを取り出し易い。Also, 100 ml of water is added to 200 ml of fresh cream.
~ 200cc, that is, the ratio of fresh cream to water is 2: 1 to 1:
When it is 1, the butter can be produced in a lump form, and the butter can be easily taken out.
【００３３】さらに、本実施例では、水を130ccにした
が、上記表１に示す通り、生クリーム200mlに対して水
を100cc〜150cc、即ち生クリームと水の比率を２：１か
ら２：１.５にすると、材料をより早く分離できる。Further, in this embodiment, the water was 130 cc, but as shown in Table 1 above, 100 ml to 150 cc of water per 200 ml of fresh cream, that is, the ratio of fresh cream to water was 2: 1 to 2: 2. With a value of 1.5, the material can be separated more quickly.
【００３４】また、本実施例では食塩水の濃度を約２％
にしたが、好みにより調節してもよい。In this embodiment, the concentration of saline solution is about 2%.
However, it may be adjusted according to preference.
【００３５】[0035]
【発明の効果】本発明の請求項１によると、撹拌する際
に、材料の乱流を起こして空気の混入を促進すること
で、材料の撹拌効率を向上させ、材料の撹拌が進行する
と材料が水と乳脂肪分に分離され、バターを生成するこ
とができる等の効果を奏する。According to the first aspect of the present invention, when stirring, a turbulent flow of the material is caused to promote the entrainment of air, so that the stirring efficiency of the material is improved, and when the stirring of the material progresses, the material is stirred. Is separated into water and milk fat, which produces the effect of producing butter.
【００３６】本発明の請求項２によると、撹拌する際
に、材料の乱流を起こして空気の混入を促進すること
で、材料の撹拌効率を向上させ、材料の撹拌が進行する
と材料が水と乳脂肪分に分離され、バターを生成するこ
とができるとともに、バターに好みの塩味を加味できる
等の効果を奏する。According to the second aspect of the present invention, when stirring, a turbulent flow of the material is caused to promote the entrainment of air, whereby the stirring efficiency of the material is improved, and when the stirring of the material proceeds, the material becomes water. It is separated into milk fat content to produce butter, and it has an effect of adding a desired salty taste to butter.
【００３７】本発明の請求項３によると、材料の撹拌効
率をより向上させることができる等の効果を奏する。According to the third aspect of the present invention, there is an effect that the stirring efficiency of the material can be further improved.
【００３８】本発明の請求項４によると、材料の撹拌効
率をより向上させることができる等の効果を奏する。According to the fourth aspect of the present invention, there is an effect that the stirring efficiency of the material can be further improved.
【００３９】本発明の請求項５によると、撹拌する際
に、材料の乱流を起こして空気の混入を促進すること
で、材料の撹拌効率を向上させ、材料の撹拌が進行する
と材料が水と乳脂肪分に分離され、バターを生成するこ
とができる等の効果を奏する。According to the fifth aspect of the present invention, when stirring, a turbulent flow of the material is caused to promote the entrainment of air, whereby the stirring efficiency of the material is improved, and when the stirring of the material proceeds, the material becomes water. It is separated into milk fat content and produces butter.
【００４０】本発明の請求項６によると、材料を入れて
撹拌すると、材料の撹拌が進行し、材料が短時間に水と
乳脂肪分に分離されてバターを生成することができる等
の効果を奏する。According to the sixth aspect of the present invention, when the ingredients are put in and stirred, the stirring of the ingredients proceeds, and the ingredients can be separated into water and milk fat in a short time to produce butter. Play.
【００４１】本発明の請求項７によると、材料を入れて
撹拌すると、材料の撹拌が進行し、材料が水と乳脂肪分
に分離されてバターが生成され、さらにバターが前記回
転体の回転により塊状に形成することができる等の効果
を奏する。According to claim 7 of the present invention, when the material is put and stirred, the stirring of the material proceeds, the material is separated into water and milk fat, and butter is produced, and the butter is rotated by the rotating body. With this, there is an effect that it can be formed into a lump.
【００４２】本発明の請求項８によると、撹拌する際
に、材料の乱流を起こして空気の混入を促進すること
で、材料の撹拌効率を向上させ、材料の撹拌が進行する
と材料が水と乳脂肪分に分離され、バターを生成するこ
とができるとともに、バターに好みの塩味を加味できる
等の効果を奏する。According to the eighth aspect of the present invention, when stirring, a turbulent flow of the material is caused to promote the entrainment of air to improve the stirring efficiency of the material, and when the stirring of the material progresses, the material becomes water. It is separated into milk fat content to produce butter, and it has an effect of adding a desired salty taste to butter.
【００４３】本発明の請求項９によると、材料を入れて
撹拌すると、材料の撹拌が進行し、材料が短時間に水と
乳脂肪分に分離され、好みの塩味が加味されたバターを
生成することができる等の効果を奏する。According to claim 9 of the present invention, when the ingredients are put in and stirred, the stirring of the ingredients proceeds, the ingredients are separated into water and milk fat in a short time, and a butter having a desired salty taste is produced. There are effects such as being able to.
【００４４】本発明の請求項１０によると、材料を入れ
て撹拌すると、材料の撹拌が進行し、材料が水と乳脂肪
分に分離され、好みの塩味が加味されたバターが生成さ
れ、さらにバターが前記回転体の回転により塊状に形成
することができる等の効果を奏する。According to the tenth aspect of the present invention, when the ingredients are put in and stirred, the ingredients are agitated, the ingredients are separated into water and milk fat, and butter with a desired salty taste is produced. There is an effect that butter can be formed into a lump by the rotation of the rotating body.
【００４５】本発明の請求項１１によると、材料の撹拌
効率をより向上させることができる等の効果を奏する。According to the eleventh aspect of the present invention, there is an effect that the stirring efficiency of the material can be further improved.
【００４６】本発明の請求項１２によると、材料の撹拌
効率をより向上させることができる等の効果を奏する。According to the twelfth aspect of the present invention, there is an effect such that the stirring efficiency of the material can be further improved.
【図１】本発明の実施例を示すバター製造装置の要部断
面図である。FIG. 1 is a cross-sectional view of essential parts of a butter manufacturing apparatus showing an embodiment of the present invention.
【図２】同バター製造装置におけるバター製造過程の撹
拌初期を示す容器の断面図である。FIG. 2 is a sectional view of a container showing an initial stage of stirring in a butter manufacturing process in the same butter manufacturing apparatus.
【図３】同撹拌中期、即ち材料が泡立った状態を示す容
器の断面図である。FIG. 3 is a cross-sectional view of the container showing the same middle stage of stirring, that is, a state in which the material is foamed.
【図４】同材料の分離初期状態を示す容器の断面図であ
る。FIG. 4 is a sectional view of the container showing an initial state of separation of the same material.
【図５】同バター生成状態を示す容器断面図である。FIG. 5 is a container cross-sectional view showing the same butter production state.
【図６】同生クリーム200ccに対する水の量の違いによ
るバターの生成状態を示すデータである。FIG. 6 is data showing the production state of butter depending on the difference in the amount of water for 200 cc of the same fresh cream.
１ 本体 ３ 容器 ７ 回転体 １１ 蓋 ６ リブ 1 body 3 containers 7 rotating body 11 lid 6 ribs
Claims (12)
置され、生クリーム及び水からなる材料を入れる容器
と、該容器内底部で前記電動機により底面と略平行に回
転駆動され、前記材料を撹拌する円板状の回転体と、該
容器の上面開口を閉成する蓋とを備え、前記容器内周面
にリブを形成したバター製造装置。1. A main body containing an electric motor, a container placed on the main body for containing a material consisting of fresh cream and water, and a bottom portion of the container that is rotationally driven by the electric motor substantially parallel to the bottom surface. A butter manufacturing apparatus comprising a disk-shaped rotating body for stirring materials, and a lid for closing an upper opening of the container, wherein a rib is formed on the inner peripheral surface of the container.
置され、生クリーム及び食塩水からなる材料を入れる容
器と、該容器内底部で前記電動機により底面と略平行に
回転駆動され、前記材料を撹拌する円板状の回転体と、
該容器の上面開口を閉成する蓋とを備え、前記容器内周
面にリブを形成したバター製造装置。2. A main body having a built-in electric motor, a container placed on the main body and containing a material consisting of fresh cream and saline, and rotationally driven at the inner bottom of the container by the electric motor substantially parallel to the bottom surface, A disk-shaped rotating body for stirring the material,
A butter manufacturing apparatus comprising: a lid that closes an upper surface opening of the container, and a rib formed on the inner peripheral surface of the container.
たことを特徴とする請求項１または請求項２記載のバタ
ー製造装置。3. The butter manufacturing apparatus according to claim 1, wherein the number of the ribs is at least two or more.
で形成されていることを特徴とする請求項１または請求
項２記載のバター製造装置。4. The butter manufacturing apparatus according to claim 1, wherein the rib is formed from an upper surface to a bottom portion of the container.
容器内周面にリブを形成し、前記容器内に、生クリーム
及び水からなる材料を入れ、前記回転体を前記容器の底
面と略平行に回転して材料を撹拌し、前記材料を分離さ
せてバターを製造することを特徴とするバター製造方
法。5. A disk-shaped rotating body is provided at the bottom of the container, a rib is formed on the inner peripheral surface of the container, a material consisting of fresh cream and water is put in the container, and the rotating body is attached to the container. A method for producing butter, which comprises rotating the material substantially parallel to the bottom surface to stir the material and separating the material to manufacture butter.
以上としたことを特徴とする請求項５記載のバター製造
方法。6. The method for producing butter according to claim 5, wherein the amount of water is about half or more of the amount of fresh cream.
２：１から１：１の比率としたことを特徴とする請求項
５記載のバター製造方法。7. The method for producing butter according to claim 5, wherein the amount of fresh cream and the amount of water are in a ratio of about 2: 1 to 1: 1.
容器内周面にリブを形成し、前記容器内に、生クリーム
及び食塩水からなる材料を入れ、前記回転体を前記容器
の底面と略平行に回転して材料を撹拌し、前記材料を分
離させてバターを製造することを特徴とするバター製造
方法。8. A disk-shaped rotating body is provided at the bottom of the container, ribs are formed on the inner peripheral surface of the container, and a material consisting of fresh cream and saline is placed in the container, and the rotating body is replaced by the container. The method for producing butter, which comprises rotating the material substantially parallel to the bottom surface of the material to stir the material and separating the material to manufacture butter.
半分以上としたことを特徴とする請求項８記載のバター
製造方法。9. The method for producing butter according to claim 8, wherein the amount of the saline is about half or more of the amount of the fresh cream.
を約２：１から１：１の比率としたことを特徴とする請
求項８記載のバター製造方法。10. The method for producing butter according to claim 8, wherein the amount of the fresh cream and the amount of the saline solution are in a ratio of about 2: 1 to 1: 1.
したことを特徴とする請求項５乃至請求項１０記載のバ
ター製造方法。11. The butter manufacturing method according to claim 5, wherein the number of the ribs is at least two or more.
まで形成されていることを特徴とする請求項５乃至請求
項１０記載のバター製造方法。12. The butter manufacturing method according to claim 5, wherein the rib is formed from the upper surface to the bottom of the container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001034746A JP3370079B2 (en) | 2001-02-13 | 2001-02-13 | Butter manufacturing apparatus and butter manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001034746A JP3370079B2 (en) | 2001-02-13 | 2001-02-13 | Butter manufacturing apparatus and butter manufacturing method |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27672893A Division JP3172345B2 (en) | 1993-11-05 | 1993-11-05 | Butter manufacturing apparatus and butter manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001245544A JP2001245544A (en) | 2001-09-11 |
| JP3370079B2 true JP3370079B2 (en) | 2003-01-27 |
Family
ID=18898296
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001034746A Expired - Fee Related JP3370079B2 (en) | 2001-02-13 | 2001-02-13 | Butter manufacturing apparatus and butter manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3370079B2 (en) |
-
2001
- 2001-02-13 JP JP2001034746A patent/JP3370079B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001245544A (en) | 2001-09-11 |
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