JPH02234727A - Cooker - Google Patents

Abstract

PURPOSE:To bubble a material with high viscosity in the good-quality bubbling state by providing a disk-shaped section, a stirring body, and a ring-shaped member freely coupled with the protruded lever of the stirring body, and forming the container inner diameter, protruded lever outer diameter, and outer diameter and inner diameter of the ring-shaped member in the specific relationship. CONSTITUTION:A preset quantity of a material is put in a container 6, a motor 2 is driven, and a stirring body 12 is rotated at a high speed. The material is spattered in the outer peripheral direction by the stirring force of a disk-shaped section 13 and stirred by the disk-shaped section 13 and the ring-shaped member 15, and air is fed into the material and bubbled. The container 6, protruded lever 14, and ring- shaped member 15 are formed to satisfy the relation ship: A/2+B/2<D-(D-E)/2, where A is the inner diameter of the container 6, B is the outer diameter of the protruded lever 14, D is the outer diameter of the ring-shaped member 15, and E is the inner diameter of the ring-shaped member 15. The ring-shaped member 15 is rotated around the protruded lever 14 is no contact with the protruded lever 14 by the rotating force of the disk-shaped section 13 while its outer periphery is kept in contact with the inner face of the container 6, no unbalanced load is applied to the ring-shaped member 15, and the vibration of a cooker is suppressed.

Description

【発明の詳細な説明】 くイ）産業上の利用分野 本発明は、材料を泡立てる調理器、特に卵白、砂糖等か
らなる材料を泡立ててメレンゲ生地を生成するのに好適
な調理器に関する。DETAILED DESCRIPTION OF THE INVENTION B) Industrial Field of Application The present invention relates to a cooking device for whipping ingredients, particularly a cooking device suitable for whipping ingredients such as egg whites and sugar to produce meringue dough.

（口）従来の技術 従来、生クリーム等を泡立てる調理器として特公昭６０
−３３０６５号公報（Ａ４７Ｊ　４３／０４）が知られ
ている。この調理器の攪拌体は、円盤状に形成されてい
るため、材料を攪拌する力が弱く、従って、高速回転さ
せても材料の飛び散りがないと共に、泡の破壊が少なく
、良質の泡立てができるものである。(mouth) Conventional technology Traditionally, it was used as a cooking device for whipping fresh cream etc.
-33065 (A47J 43/04) is known. Since the stirrer of this cooker is shaped like a disk, the force of stirring the ingredients is weak, so even if it rotates at high speed, the ingredients will not scatter, there will be less destruction of bubbles, and high-quality whisking will be possible. It is something.

しかしながら、前記攪拌体は、粘度の低い生クリーム等
の泡立工には適しているが、粘度の高い卵白等の泡立て
には不適当なものであった。However, although the agitating body is suitable for whipping low-viscosity materials such as fresh cream, it is not suitable for whipping high-viscosity materials such as egg whites.

即ち、前述した如く、攪拌体は円盤状に形成されており
、攪拌力が弱いため、粘度の高い卵白等の材料を攪拌す
ると、材料はすぐに攪拌体が攪拌できる限界の粘度に達
し、材料があまり泡立っていないのにもかかわらず、攪
拌体が空転してしまう欠点がある。That is, as mentioned above, the stirring body is formed into a disk shape and has a weak stirring force, so when stirring a highly viscous material such as egg white, the material quickly reaches the limit viscosity that the stirring body can stir, and the material The disadvantage is that the agitating body spins idly even though the foam is not very foamy.

（ハ》　発明が解決しようとする課題 本発明は上記欠点に鑑みなされたもので、卵白等の粘度
の高い材料を、高速回転で良質の泡立て状態に泡立てる
ことができる調理器を提供することを課題とする。(C) Problems to be Solved by the Invention The present invention was made in view of the above-mentioned drawbacks, and an object of the present invention is to provide a cooking device that can whip highly viscous materials such as egg whites into a high-quality foam at high speed. Take it as a challenge.

（二）課題を解決するための手段 材料を収納する容器と、軍動器により回転駆動され、前
記容器内底面に近接して回転する円盤状部及び円盤状部
の回転中心から上方へ向って突設した突出杆を有する攪
拌体と、該攪拌体の突出杆に遊嵌されるリング状部材と
を備え、前記容器内径をＡ、突出杆外径をＢ、リング状
部材外径をＤ、リング状部材内径をＥとすると、 の関係に形成したことを特徴とする。(2) Means for Solving the Problem A container for storing materials, a disc-shaped part that is rotationally driven by a military weapon and rotates close to the inner bottom surface of the container, and an upward direction from the center of rotation of the disc-shaped part. It comprises a stirring body having a protruding rod, and a ring-shaped member loosely fitted into the protruding rod of the stirring body, the inner diameter of the container being A, the outer diameter of the protruding rod being B, the outer diameter of the ring-shaped member being D, If the inner diameter of the ring-shaped member is E, it is characterized by being formed in the following relationship.

（ホ）作用 容器内に材料を入れ、攪拌体を回転すると、リング状部
材は、攪拌体の回転に伴なって自転しながら公転ずる。(e) When the material is put into the working container and the stirring body is rotated, the ring-shaped member revolves while rotating on its own axis as the stirring body rotates.

材料は円盤状部の攪拌力により外周方向へ飛ばきれて対
流し、円盤状部の攪拌力とリング状部材の攪拌力により
攪拌されて空気が材料中に連続的に供給きれ、徐々に泡
立つ。The material is blown outward toward the outer periphery by the stirring force of the disk-shaped part and convected, and air is continuously supplied into the material by being stirred by the stirring force of the disk-shaped part and the stirring force of the ring-shaped member, and it gradually foams.

この状態で、容器内径をＡ、突出杆外径をＢ、リング状
部材外径をＤ、 ノング状部材内径をＥと に形成しているので、振動を抑制することができる。In this state, since the inner diameter of the container is A, the outer diameter of the protruding rod is B, the outer diameter of the ring-shaped member is D, and the inner diameter of the tongue-shaped member is E, vibration can be suppressed.

に形成すると、リング状部材は円盤状部とｌ突出杆から
回転力を伝達されて突出杆のまわりを回転する。従って
、リング状部材が偏荷重となり、リング状部材の回転に
よって調理器が振動する。When formed, the ring-shaped member receives rotational force from the disc-shaped portion and the protruding rod, and rotates around the protruding rod. Therefore, the ring-shaped member becomes an uneven load, and the rotation of the ring-shaped member causes the cooking device to vibrate.

これに対し、本発明では　Ａ／２＋Ｂ／２＜グ状部材は
外周を容器内側面に接触させた状態で円盤状部の回転力
により突出杆のまわりを突出杆と接触することなく回転
する。従って、リング状部材は偏荷重とならず、振動が
抑制される。On the other hand, in the present invention, A/2+B/2<The tag-shaped member rotates around the protruding rod by the rotational force of the disc-shaped portion without coming into contact with the protruding rod while the outer periphery is in contact with the inner surface of the container. Therefore, the ring-shaped member is not subjected to uneven load, and vibrations are suppressed.

材料の泡立てが進行すると、材料の粘度が増大し、攪拌
体の回転による材料の対流が小さくなる一３− が、リング状部材が攪拌体により回転して材料を攪拌す
るので、材料は泡立てを促進きれ、所望の泡立て状態ま
で泡立てられる。As the foaming of the material progresses, the viscosity of the material increases and the convection of the material due to the rotation of the stirrer decreases. The foam is accelerated and whipped to the desired level.

（へ）実施例 本発明の一実施例を第１図乃至第３図に基づき以下に詳
述する。(f) Embodiment An embodiment of the present invention will be described below in detail with reference to FIGS. 1 to 3.

（１）は電動機（２）を内蔵する合成樹脂製の本体で、
前記電動機（２〉の出力軸（３）が本体（１）上面略中
央部の開口（４〉を貫通して本体く１）上方に延設され
ており、前記出力軸（３）上部にはカップリング（５）
が設けられている。(1) is a synthetic resin body with a built-in electric motor (2).
The output shaft (3) of the electric motor (2) extends above the main body (1) through an opening (4) in the upper center of the main body (1). Coupling (5)
is provided.

（６）は前記本体（１）上に着脱自在に載置される合成
樹脂製の容器で、底面略中央部に筒部（７）を一体に下
方に向って突設している。（８〉は前記筒部（７）に軸
受（９）及び才イルシール（１ｏ）を介して回転自在に
水密的に枢支された回転軸で、下部に前記カップリング
（５）に係脱自在に係合するカップリング（１１）を形
成している。(6) is a container made of synthetic resin that is removably placed on the main body (1), and has a cylindrical portion (7) integrally protruding downward from approximately the center of the bottom surface. (8> is a rotating shaft that is rotatably and watertightly supported by the cylindrical portion (7) via a bearing (9) and an oil seal (1o), and the lower part thereof is freely engaged and detached from the coupling (5). It forms a coupling (11) that engages with.

（１２）は前記容器（６）内の回転軸（８）上部に着脱
自在に装着された合成樹脂製の攪拌体で、前記容器（６
）内底面に近接して回転する円盤状部（１３）と、該円
盤状部の回転中心から上方に突設する円柱状の突出杆（
１４）とから構成されている。(12) is a stirring body made of synthetic resin that is detachably attached to the upper part of the rotating shaft (8) in the container (6);
) A disc-shaped part (13) that rotates close to the inner bottom surface, and a cylindrical protruding rod (13) that projects upward from the rotation center of the disc-shaped part (
14).

＜１５）は前記攪拌体（１２〉の突出杆（１４〉に遊嵌
されるリング状部材で、断面略円形状の合成樹脂製線材
を円形に曲げて形成されている。<15) is a ring-shaped member loosely fitted into the protruding rod (14>) of the agitating body (12>), and is formed by bending a synthetic resin wire rod having a substantially circular cross section into a circular shape.

前記容器く６）内径をＡ、前記突出杆（１４）の外径を
Ｂ、突出杆（１４）の高さをＣ、前記リング状部材（１
５〉外径をＤ、リング状部材（１５）内径をＥとすると
、 Ｃ＜Ｄ　　Ｄ−Ｅ の関係になるように容器く６）、突出杆（１４）及びリ
ング状部材（１５）を形成している。The inner diameter of the container 6) is A, the outer diameter of the protruding rod (14) is B, the height of the protruding rod (14) is C, and the ring-shaped member (1
5> If the outer diameter is D and the inner diameter of the ring-shaped member (15) is E, form the container so that C<D D-E 6), the protruding rod (14), and the ring-shaped member (15). are doing.

次に動作を説明する。容器（６）内に卵白、砂糖等から
なる所定量の材料を入れて、この容器（６）を本体（１
）上に載置し、本体（１）に設けられた図示しないスイ
ッチを操作して電動機（２〉を駆動し、攪拌体ク１２）
を２．　ＯＯＯｒｐｍ〜５．　ＯＯＯｒｐｍ程度の高速
で回転ずる。リング状部材（１５）は、攪拌体（１２）
の円盤状部（１３）から回転を伝達され、自転しながら
公転して円盤状部（１３）と同方向に回転する（第３図
ａ参照）。このリング状部材（１５）の回転は、リング
状部材（１５）が攪拌体（１２）上をスリップするので
、攪拌体（１２）の回転より極めて遅い回転速度で回転
する。材料は、円盤状部〈１３）の攪拌力により外周方
向へ飛はされ、円盤状部（１３）の攪拌力とリング状部
材（１５）の攪拌力により攪拌されて空気が材料中に連
続的に供給され、泡立てられる。Next, the operation will be explained. Put a predetermined amount of ingredients such as egg whites and sugar into the container (6), and then insert the container (6) into the main body (1).
), and operate a switch (not shown) provided on the main body (1) to drive the electric motor (2>) to stir the stirring body (12).
2. OOOrpm~5. It rotates at a high speed of about OOOrpm. The ring-shaped member (15) is a stirrer (12)
Rotation is transmitted from the disc-shaped part (13), and it revolves while rotating on its own axis and rotates in the same direction as the disc-shaped part (13) (see Fig. 3a). Since the ring-shaped member (15) slips on the stirring body (12), the ring-shaped member (15) rotates at a much slower rotation speed than the rotation of the stirring body (12). The material is blown toward the outer circumference by the stirring force of the disk-shaped part (13), and is stirred by the stirring force of the disk-shaped part (13) and the ring-shaped member (15), so that air is continuously introduced into the material. is fed and whipped.

（ｌ容器（６）内径、Ｂ：突出杆（１４）外径、Ｄ；リ
ング状部材（１５）外径、Ｅ：リング状部材（１５）内
径）の関係に形成するき、リング状部材（１５）は円盤
状部（１３）と突出杆（１４）から回転力を伝達され、
突出杆（１４）のまわりを回転する。従って、リング状
部材（１５）が偏荷重となり、リング状部材（１５）の
回転によって調理器が振動する。(L container (6) inner diameter, B: protruding rod (14) outer diameter, D: ring-shaped member (15) outer diameter, E: ring-shaped member (15) inner diameter). 15) receives rotational force from the disc-shaped part (13) and the protruding rod (14),
It rotates around the protruding rod (14). Therefore, the ring-shaped member (15) becomes an uneven load, and the rotation of the ring-shaped member (15) causes the cooking device to vibrate.

しかしながら、本実施例ではＡ／２　＋　Ｂ／２　＜Ｄ
−Ｅ Ｄ−　　　　　の関係に形成しているので、リング状部
材（１５）は外周を容器（６〉内面に接触させた状態で
円盤状部（１３）の回転力により突出杆（１４〉のまわ
りを突出杆（１４）と接触することなしに回転する。従
って、リング状部材（１５）は偏荷重とならず．調理器
の振動が大きく抑制される。However, in this example, A/2 + B/2 <D
-E D-, the ring-shaped member (15) is rotated around the protruding rod (14) by the rotational force of the disc-shaped part (13) with its outer periphery in contact with the inner surface of the container (6). The ring-shaped member (15) rotates without coming into contact with the protruding rod (14).Therefore, the ring-shaped member (15) is not subjected to unbalanced loads, and vibrations of the cooking device are greatly suppressed.

泡立てが進行すると、材料の体積が増大すると共に材料
の粘度が増大し、攪拌体（１２）は材料の粘度の増大に
よって材料から抵抗を受け、回転数が低下し始める。ま
た、リング状部材（１５）は材料から受ける抵抗によっ
て容器（６〉側面側に位置する部分が徐々に浮き上り始
め、円盤状部（１３）と突出杆（１４〉から回転力を伝
達きれて突出杆（１４）のまわりを自転ｌ，ながら公転
ｒる。（第３図ｂ参照）。As the foaming progresses, the volume of the material increases and the viscosity of the material increases, and the stirring body (12) receives resistance from the material due to the increased viscosity of the material, and the rotation speed begins to decrease. In addition, due to the resistance received from the material, the ring-shaped member (15) gradually begins to lift up the part located on the side of the container (6), and the rotational force from the disc-shaped part (13) and the protruding rod (14) cannot be transmitted. It revolves around the protruding rod (14) while rotating (r) (see Figure 3b).

この状態では攪拌体＜１２）の回転数は初期状態の回転
数の約１７２〜１７３程度に低下しており、また、リン
グ状部材（１５）の回転も材料から受ける抵抗の増大に
より低下するため、リング状部材＜１５）の回転は非常
にゆっくりしたものとなり、調理器の振動は小きいもの
となる。In this state, the rotation speed of the stirrer <12) has decreased to about 172 to 173 of the initial rotation speed, and the rotation of the ring-shaped member (15) also decreases due to the increased resistance received from the material. , the ring-shaped member <15) rotates very slowly, and the vibration of the cooker becomes small.

また、この状態では、材料の粘度の増大により攪拌体（
１２）の回転による材料の対流が小さくなるが、リング
状部材（１５）が攪拌体（１２〉の回転に伴って回転ず
るので、材料は攪拌体（１２）とリング状部材（１５）
の攪拌力の相乗効果により泡立てを促進される。In addition, in this state, the stirring body (
Although the convection of the material due to the rotation of 12) becomes smaller, the ring-shaped member (15) rotates with the rotation of the agitator (12), so the material is transferred between the agitator (12) and the ring-shaped member (15).
Foaming is promoted by the synergistic effect of the stirring power.

更に泡立てが進行すると、材料の体積が更に増大すると
共に材料の粘度が更に増大し、リング状部材〈１５）の
容器（６）側面側に位置する部分が材料から受ける抵抗
により更に浮き上り、その状態でリング状部材（１５）
が自転しながら公転する（第３図Ｃ参照）。As foaming further progresses, the volume of the material further increases and the viscosity of the material further increases, and the portion of the ring-shaped member (15) located on the side of the container (6) further rises due to the resistance received from the material. Ring-shaped member (15) in state
revolves around its axis (see Figure 3C).

そして、リング状部材（１５）と突出杆（１４）は、ノ
ング状部材（１５）の外径、Ｅ：リング状部材（１５）
の内径〉の関係に形成されているので、リング状部材（
１５）が突出杆（１４）を乗り越える（第３図ｄ参照）
。この状態がメレンゲ生地の出来上がりの状態である。The ring-shaped member (15) and the protruding rod (14) have an outer diameter of the non-gang-shaped member (15), and E: the ring-shaped member (15).
Since the inner diameter of the ring-shaped member (
15) overcomes the protruding rod (14) (see Figure 3 d)
. This state is the completed state of meringue dough.

上述により生成したメレンゲ生地を用いてムス等の菓子
生地を生成する際には、例えばヨーグルト、果物のペー
スト等の味付材料とゼラチン等を混ぜ合せてあらかしめ
作っておいた追加材料を、電動＊＜２　）を駆動したま
ま容器（６）内に注ぐ。この追加材料はメレンゲ生地よ
り重いため、メレンゲ生地を破ってメレンゲ生地の下に
溜るが、追加材料に浮いた状態となるメレンゲ生地は比
較的固まっているため、攪拌体（１２）を回転して追加
材料を攪拌するだけではメレンゲ生地と追加材料が混り
合わない。When producing confectionery dough such as mousse using the meringue dough produced as described above, for example, additional ingredients, which have been pre-blended by mixing flavoring ingredients such as yogurt or fruit paste with gelatin, etc. *<2) Pour into the container (6) while driving. Since this additional material is heavier than the meringue dough, it breaks the meringue dough and accumulates under the meringue dough. However, since the meringue dough floating on the additional material is relatively solid, the stirring body (12) is rotated. Simply stirring the additional ingredients will not mix the meringue batter and the additional ingredients.

しかしながら、本発明に依れば、メレンゲ生地と追加材
料を良好に混ぜ合わすことができる。However, according to the present invention, meringue dough and additional ingredients can be mixed well.

即ち、メレンゲ生地に追加材料を注ぐと、材料の粘度が
低下し、リング状部材（１５）は再び突出杆＜１４）を
乗り越えて第３図ｂ位置又はＣ位置に移動し、メレンゲ
生地生成時と同様に自転しながら公転してメレンゲ生地
と追加材料を混ぜ合わす。そして、攪拌体〈１２）の攪
拌とリング状部材（１５）の攪拌との相乗効果によりメ
レンゲ生地と追加材料を効率良く混ぜ合七る。That is, when the additional material is poured into the meringue dough, the viscosity of the material decreases, and the ring-shaped member (15) again climbs over the protruding rod <14) and moves to the position b or position C in Figure 3, and when the meringue dough is produced. In the same way, it rotates and revolves around itself to mix the meringue batter and additional ingredients. Then, the meringue dough and the additional ingredients are mixed efficiently by the synergistic effect of the stirring by the stirring body (12) and the stirring by the ring-shaped member (15).

適宜時間電動機（２〉を駆動してメレンゲ生地と追加材
料を混ぜ合わせた後、生クリームを入れ、短時間だけ混
ぜ合わせて菓子生地が出来上がる。After mixing the meringue dough and additional ingredients by driving the electric motor (2) for an appropriate time, add the fresh cream and mix for a short time to complete the confectionery dough.

尚、本実施例では、リング状部材（１５〉は断面略円形
状の線材を曲げて形成したが、その断面形状は楕円形状
、多角形状等でもよく、また、リング状部材＜１５）は
略楕円形状、多角形状等に形成してもよい。更にリング
状部材（１５〉は金属、木等の材質で形成してもよい。In this example, the ring-shaped member (15) was formed by bending a wire rod having a substantially circular cross section, but the cross-sectional shape may be elliptical, polygonal, etc. It may be formed into an elliptical shape, a polygonal shape, or the like. Furthermore, the ring-shaped member (15) may be made of a material such as metal or wood.

（ト）発明の効果 以上の如く本発明に依れば、卵白等の粘度の高い材料を
、短時間で、振動を抑制して従来装置よりも一層良好な
泡立て状態に泡立てることができる等の効果を奏する。(G) Effects of the Invention As described above, according to the present invention, highly viscous materials such as egg whites can be whipped into a better whipping state than conventional devices in a short time by suppressing vibrations. be effective.

【図面の簡単な説明】[Brief explanation of the drawing]

図面はいずれも本発明の一実施例を示し、第１図は断面
図、第２図は上面図、第３図は作用を説明する要部断面
図である。 （２）・・・電動機、（６）・・・容器、（１２）・・
・攪拌体、（１３）・・・円盤状部、（１４）・・・突
出杆、（１５）・・・リング状部材。The drawings all show an embodiment of the present invention; FIG. 1 is a sectional view, FIG. 2 is a top view, and FIG. 3 is a sectional view of essential parts for explaining the operation. (2)...Electric motor, (6)...Container, (12)...
- Stirring body, (13)...Disc-shaped part, (14)...Protruding rod, (15)...Ring-shaped member.

Claims (1)

【特許請求の範囲】[Claims] （１）材料を収納する容器と、電動機により回転駆動さ
れ、前記容器内底面に近接して回転する円盤状部及び円
盤状部の回転中心から上方へ向って突設した突出杆を有
する攪拌体と、該攪拌体の突出杆に遊嵌されるリング状
部材とを備え、前記容器内径をＡ、突出杆外径をＢ、リ
ング状部材外径をＤ、リング状部材内径をＥとすると、 Ａ／２＋Ｂ／２＜Ｄ−（Ｄ−Ｅ）／２ の関係に形成したことを特徴とする調理器。(1) A stirring body that includes a container that stores materials, a disc-shaped part that is rotationally driven by an electric motor and rotates close to the inner bottom of the container, and a protruding rod that projects upward from the center of rotation of the disc-shaped part. and a ring-shaped member that is loosely fitted into the protruding rod of the stirring body, where the inner diameter of the container is A, the outer diameter of the protruding rod is B, the outer diameter of the ring-shaped member is D, and the inner diameter of the ring-shaped member is E, A cooking appliance characterized by forming the relationship A/2+B/2<D-(D-E)/2.