JPH03289919A - Cooking machine - Google Patents

Abstract

PURPOSE:To enable whipping a highly viscous material such as the while of an egg in a good whipped condition at a high vane rotational speed by providing an auxiliary agitation body axially so supported on a lid body as to be freely rotatable, and capable of agitating the material near the inner wall of a container via rotation due to an agitation flow near an agitation body. CONSTITUTION:The viscosity of a material increases with a progress of whipping and, therefore, the agitation flow of the material becomes slow. In particular, the agitation force of a disc 10a is hard to reach the neighborhood of the inner wall of a container 5 and the agitation flow of the material becomes slow near the inner wall of the container 5. In this state, however, the volume of the material increases and reaches the lower end of the outer vane 15d of an auxiliary agitation body 15. As a result, the aforesaid outer vane 15d agitates the material near the inner wall of the container 5, thereby facilitating the agitation and whipping of the material. In this case, the auxiliary agitation body 15 is axially supported with a ring section 15a, and supported with a power transmission section 16. It follows, therefore, that the rotational runout of the auxiliary agitation body 15 is restrained and the outer vane 15d can be kept nearer the inner all of the container 5, thereby ensuring the proper agitation of the material near the aforesaid wall.

Description

【発明の詳細な説明】 （イ）　産業上の利用分野 本発明は、材料を泡立てる調理機、特に高粘度の材料を
泡立てるのに好適な調理機に関し、例えば、卵白、砂糖
等からなる材料を泡立ててメレンゲ生地及びメレンゲ生
地を使用した菓子生地を生成するのに適している調理機
に関する。Detailed Description of the Invention (a) Field of Industrial Application The present invention relates to a cooking machine for whipping ingredients, particularly a cooking machine suitable for whipping ingredients with high viscosity, such as egg whites, sugar, etc. This invention relates to a cooking machine suitable for whipping meringue dough and producing confectionery dough using meringue dough.

（ロ）　従来の技術 従来、生クリーム等を泡立てる調理機として、特公昭６
（＋−３３ＣＩ６５号公報及び特開昭６３−１７４６２
８号公報等が知られている。これらの調理機の撹拌体は
円盤状に形成されているため、材料を撹拌する力が弱く
、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
。(b) Conventional technology Traditionally, as a cooking machine for whipping fresh cream, etc.
(+-33CI65 publication and JP-A-63-17462
Publication No. 8 and the like are known. Since the stirrer of these cooking machines is formed into a disk shape, the power to stir the ingredients is weak, so even when rotating at high speed, the ingredients do not scatter, there is little destruction of bubbles, and it is possible to whip high-quality foam. It is.

Ｌ　、６．　ｌながら、前記撹拌体は、粘度の低い生ク
リーム等には適しているが、粘度の高い卵白等の泡立て
には不適当なものであった。L, 6. However, although the stirring body is suitable for whipping fresh cream with a low viscosity, it is not suitable for whipping high viscosity materials such as egg whites.

即ち、前記撹拌体は円盤状に形成されており、撹拌力が
弱いため、粘度の高い卵白等の材料を撹拌すると、材料
はすぐに撹拌体が撹拌できる限度の粘度に達し、材料が
あまり泡立っていないのにもかかわらず、撹拌体が空転
してしまう欠点がある。In other words, 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 maximum viscosity that the stirring body can stir, causing the material to become too foamy. The disadvantage is that the stirring body spins idly even though it is not.

そこで、本出願人は、撹拌体近傍の材料の撹拌流により
回転して容器内側壁近傍の材料を撹拌する補助撹拌体を
、蓋体に回転自在に設けることを特願昭６３−２７１２
７５号にて提案した。Therefore, the present applicant proposed in Japanese Patent Application No. 63-2712 that an auxiliary stirrer be rotatably provided on the lid, which rotates by the stirring flow of the material near the stirrer and stirs the material near the inner wall of the container.
This was proposed in issue 75.

二の作用を簡単に説明すると、容器内に材料を入れて撹
拌体を回転すると、材料は撹拌体の撹拌力により対流し
ながら撹拌体の回転方向に回転する撹拌流を発生し、空
気を混入しながら徐々に泡立つ。また、補助撹拌体は、
撹拌体による材料の撹拌流により回転する。To briefly explain the second effect, when the material is put into a container and the stirring body is rotated, the material generates a stirring flow that rotates in the direction of rotation of the stirring body while convecting due to the stirring force of the stirring body, and air is mixed in. It gradually foams. In addition, the auxiliary stirring body is
It rotates due to the stirring flow of the material by the stirring body.

材料の泡立てが進行して材料の粘度が増大すると、材料
の撹拌流が小さくなる。特に、撹拌力が容器内側壁近傍
にまで達しにくくなり、容器内側壁近傍での材料の撹拌
流が小さくなるが、補助撹拌体が撹拌体近傍の材料の撹
拌流により回転し、容器内側壁近傍の材料を撹拌するの
で、材料は補助撹拌体により泡立てが促進され、高粘度
の材料を良質の泡立て状態に泡立てることができるもの
である。As the foaming of the material progresses and the viscosity of the material increases, the stirring flow of the material becomes smaller. In particular, it becomes difficult for the stirring force to reach the vicinity of the inner wall of the container, and the stirring flow of the material near the inner wall of the container becomes smaller, but the auxiliary stirring body is rotated by the stirring flow of the material near the stirring body, Since the material is stirred, the foaming of the material is promoted by the auxiliary stirring body, and it is possible to whip the material with high viscosity into a high-quality foamed state.

しかしながら、この構成では、補助撹拌体は、撹拌体近
傍の材料の撹拌流により回転するので、回転力が弱く、
泡立てが若干不足気味であった。However, in this configuration, the auxiliary stirring body is rotated by the stirring flow of the material near the stirring body, so the rotational force is weak.
There seemed to be a slight lack of lathering.

また、補助撹拌体の外羽根と容器内側壁との間に、補助
撹拌体の回転振れをみこした隙間が必要となり、この隙
間の材料を良好に泡立てることができない欠点があった
。Furthermore, a gap is required between the outer blade of the auxiliary agitator and the inner wall of the container to accommodate the rotational vibration of the auxiliary agitator, and there is a drawback that the material in this gap cannot be foamed well.

（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機を提供することを課題とする。(c) Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned drawbacks, and an object of the present invention is to provide a cooking machine capable of whipping highly viscous materials such as egg whites into a high-quality whipped state at high speed rotation. The task is to

（ニ）　　課題を解決するための手段 蓋体に回転自在に軸支され、撹拌体近傍の撹拌流により
回転して容器内側壁近傍の材料を撹拌する補助撹拌体と
を設け、撹拌体と補助撹拌体を当接せしめたことを特徴
とする。(d) Means for solving the problem An auxiliary stirring body is provided, which is rotatably supported on the lid body and rotates by the stirring flow near the stirring body to stir the material near the inner wall of the container. It is characterized in that it is brought into contact with a stirring body.

（ホ）　作用 容器内に所定量の材料を入れ、撹拌体を回転すると、材
料は撹拌体の撹拌力により対流しながら撹拌体の回転方
向に回転する撹拌流を発生し、空気を混入して徐々に泡
立つ。一方、補助撹拌体は、撹拌体による材料の撹拌流
と撹拌体との接触により回転する。(e) When a predetermined amount of material is placed in the working container and the stirring body is rotated, the material generates a stirring flow that rotates in the direction of rotation of the stirring body while convecting due to the stirring force of the stirring body, and air is mixed in. It gradually foams up. On the other hand, the auxiliary agitator rotates due to contact between the agitator and the stirring flow of the material by the agitator.

材料の泡立てが進行すると、材料の粘度が増大し、材料
の撹拌流が小さくなる。特に、撹拌体の撹拌力が容器内
側壁近傍にまで達しにくくなり、容器内側壁近傍の材料
の撹拌流が小さくなるが、補助撹拌体が、連結体を介し
て伝達される撹拌体の回転力と撹拌体近傍の材料の撹拌
流により回転し、容器内側壁近傍の材料を撹拌するので
、材料は補助撹拌体により泡立てを促進される。As the foaming of the material progresses, the viscosity of the material increases and the stirring flow of the material becomes smaller. In particular, the stirring force of the stirring body becomes difficult to reach near the inner wall of the container, and the stirring flow of the material near the inner wall of the container becomes smaller. The material is rotated by the stirring flow of the material near the stirring body, and the material near the inner wall of the container is stirred, so that the material is promoted to foam by the auxiliary stirring body.

さらに泡立てが進行すると、材料の粘度がさらに増大し
、撹拌体の撹拌力では材料を撹拌する二とができなくな
って撹拌体が空転し、撹拌流が停止する。また、材料の
粘度の増大により、撹拌体と補助撹拌体との接触部がス
リップし、撹拌体から補助撹拌体への回転の伝達が停止
され、補助撹拌体が停止する。この状態が泡立て完了の
状態で、メレンゲ生地の出来上がりの状態である。As the foaming progresses further, the viscosity of the material further increases, and the stirring force of the stirring body is no longer sufficient to stir the material, causing the stirring body to idle and stop the stirring flow. Further, due to the increase in the viscosity of the material, the contact portion between the stirring body and the auxiliary stirring body slips, and the transmission of rotation from the stirring body to the auxiliary stirring body is stopped, and the auxiliary stirring body is stopped. This state is the state where whipping is completed and the meringue dough is ready.

（へ）　実施例 本発明の一実施例を第１図及び第２図に基づき以下に詳
述する。(f) Example An example of the present invention will be described in detail below with reference to FIGS. 1 and 2.

■は電動機２を内蔵する合成樹脂製の本体で、前記電動
機の出力軸３が本体ｌ上面略中央部の開口１ａを貫通し
て本体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４が設けられでいる。3 is a main body made of synthetic resin that houses an electric motor 2; the output shaft 3 of the motor passes through an opening 1a in the center of the upper surface of the main body 1 and extends above the main body 1; A coupling 4 is provided.

５は前記本体ｌ上に着脱自在に載置さｔ’する合成樹脂
製の容器で、底面略中央部に筒部５ａを一体に下方に向
がって垂設している。６は前記筒部５ａに軸支７及びオ
イルシール８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４に係脱自在に係合す
るカップリング９を形成りでいる。Reference numeral 5 denotes a container made of synthetic resin that is removably placed on the main body 1, and has a cylindrical portion 5a integrally extending downwardly from the substantially central portion of the bottom surface. Reference numeral 6 denotes a rotary shaft rotatably and watertightly supported on the cylindrical portion 5a via a shaft support 7 and an oil seal 8, and a coupling 9 that removably engages with the coupling 4 is formed at the lower part thereof. I'm here.

１０は前記容器５内の回転軸６上部に着脱自在に装着さ
れる合成樹脂製の撹拌体で、前記容器５内底面に近接し
て回転する円ｆｉｌｏａと、該円盤の回転中心から上方
に突設する表示杆１０ｂとから構成されている。Reference numeral 10 denotes a stirring body made of synthetic resin that is detachably attached to the upper part of the rotating shaft 6 in the container 5, and includes a circle filoa that rotates close to the inner bottom surface of the container 5 and a protrusion upward from the center of rotation of the disk. and a display rod 10b.

１１は前記容器５上面開口部を開閉自在に施蓋する透明
な合成樹脂製の蓋体で、外周部に追加材料を収納する収
納部１２を凹設している。前記収納部１２は蓋体１１外
周に向かうに従って漸次深くなるように形成され、その
最深部に、収納部１２内の追加材料を容器５の内側壁近
傍に注ぐ投入口１３を形成している。１４は前記蓋体１
１から撹拌体１０と同軸状に下方に向かって一体に形成
された軸部で、複数の円弧状片を円筒状に配設して形成
され、隣り合う円弧状片間に間隔を形成し、円弧状片が
径方向に撓むようになっている。また、円弧状片下端に
は、爪片１４ａが形成され、この爪片１４ａにより後述
する補助撹拌体１５のリング部１５ａを係止して補助撹
拌体１５を抜は止めしている。Reference numeral 11 denotes a lid made of transparent synthetic resin that can be opened and closed on the top opening of the container 5, and has a storage section 12 recessed in its outer periphery for storing additional materials. The storage portion 12 is formed to become gradually deeper toward the outer periphery of the lid 11, and an input port 13 is formed at the deepest portion of the storage portion 12 for pouring the additional material in the storage portion 12 into the vicinity of the inner wall of the container 5. 14 is the lid body 1
A shaft part integrally formed downward from 1 coaxially with the stirring body 10, formed by arranging a plurality of arcuate pieces in a cylindrical shape, and forming an interval between adjacent arcuate pieces, The arcuate piece is bent in the radial direction. Further, a claw piece 14a is formed at the lower end of the arcuate piece, and this claw piece 14a locks a ring portion 15a of an auxiliary stirring body 15, which will be described later, to prevent the auxiliary stirring body 15 from being removed.

１５は前記軸部１４に着脱自在に装着される合成樹脂製
の補助撹拌体で、前記軸部１４外周に遊嵌されて回転自
在に軸支されたリング部１５ａと、該リング部から下方
に一体に垂設された複数の内羽根１５ｂと、該内羽根の
上部から略水平方向に一体に形成された水平片１５ｃと
、該水平片の外周端から下方に向かって、且つ前記容器
５内側壁から少許の間隔を有して一体に垂設された円柱
状の外羽根１５ｄとから構成されている。前記内羽根１
５ｂは、下部が撹拌体１０の円ｆｉｌｏａ上面に近接す
る長さに形成されており、その下部外周部分には、円！
８１５ａ外周に近接して円盤下面より下方まで延設され
る延設部１５ｅを一体形成している。前記外羽根１５ｄ
は、容器５内に入れられた卵白、砂糖等からなる所定量
の材料の撹拌初期状態では、材料が外羽根１５ｄ下端に
接触しないような長さに形成されている。Reference numeral 15 denotes an auxiliary stirring body made of synthetic resin that is detachably attached to the shaft portion 14, and includes a ring portion 15a loosely fitted to the outer periphery of the shaft portion 14 and rotatably supported, and a ring portion 15a extending downward from the ring portion. A plurality of inner blades 15b integrally hung, a horizontal piece 15c integrally formed in a substantially horizontal direction from the upper part of the inner blade, and a horizontal piece 15c extending downward from the outer peripheral end of the horizontal piece and inside the container 5. It is composed of a cylindrical outer blade 15d that is integrally hung from the wall with a small distance therebetween. Said inner blade 1
5b is formed in such a length that the lower part thereof is close to the upper surface of the circle filoa of the stirring body 10, and the lower outer circumferential portion thereof has a circle!
An extended portion 15e is integrally formed close to the outer periphery of 815a and extends below the lower surface of the disk. The outer blade 15d
is formed to such a length that the material does not come into contact with the lower end of the outer blade 15d in the initial state of stirring a predetermined amount of material such as egg white, sugar, etc. placed in the container 5.

１６は前記内羽根１５ｂ下端に一体的に形成された傘状
の伝動体で、前記撹拌体１０の表示杆１０ｂ上端に被嵌
され、撹拌体１０の表示杆１０ｂと伝動体１６の摩擦に
より撹拌体１０の回転を補助撹拌体１５に伝達するよう
になっている。Reference numeral 16 denotes an umbrella-shaped transmission body integrally formed at the lower end of the inner blade 15b, which is fitted onto the upper end of the display rod 10b of the stirring body 10, and is stirred by the friction between the display rod 10b of the stirring body 10 and the transmission body 16. The rotation of the body 10 is transmitted to the auxiliary stirring body 15.

次に動作を説明する。容器５内に卵白、砂糖等からなる
所定量の材料を入れ、この容器５を本体１上に載置し、
補助撹拌体１５を装着した蓋体１１にて容器５上面開口
部を施蓋する。そして、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、撹拌体１０を１
２．００Ｏｒｐｍ−１７，ＯＯＯｒｐｍ程度の高速で回
転させると、材料は撹拌体１０の円ｆｉｌＯａの撹拌力
により外周方向へ飛ばされ、対流しながら円ｆｉｌｏａ
の回転方向に回転する撹拌流を発生し、空気を混入して
徐々に泡立つ（第２図中イ参照）。この材料は補助撹拌
体１５の内羽根１５ｂ、特に延設部１５ｅに衝突し、補
助撹拌体１５は材料の衝突と伝動体１６を介して伝達さ
れる撹拌体１０の回転により撹拌体１０と同方向に回転
する。Next, the operation will be explained. A predetermined amount of ingredients such as egg whites and sugar are placed in a container 5, and the container 5 is placed on the main body 1.
The top opening of the container 5 is covered with the lid 11 equipped with the auxiliary stirrer 15. Then, a switch (not shown) provided on the main body 1 is operated to drive the electric motor 2, and the stirring body 10 is
When the material is rotated at a high speed of about 2.00Orpm-17,OOOrpm, the material is blown toward the outer circumference by the stirring force of the circle filOa of the stirring body 10, and the material is blown away by the circular filOa while convecting.
It generates a stirring flow that rotates in the direction of rotation, and gradually bubbles as air is mixed in (see A in Figure 2). This material collides with the inner blade 15b of the auxiliary agitator 15, especially the extended portion 15e, and the auxiliary agitator 15 is rotated in the same manner as the agitator 10 due to the collision of the material and the rotation of the agitator 10 transmitted via the transmission body 16. Rotate in the direction.

この材料は比較的粘度が高いため、撹拌体１０近傍の材
料の撹拌流は速いが、容器３内側壁近傍での材料の撹拌
流は比較的遅い。Since this material has a relatively high viscosity, the stirring flow of the material near the stirring body 10 is fast, but the stirring flow of the material near the inner wall of the container 3 is relatively slow.

この時、補助撹拌体１５は、撹拌体１０の表示杆１０ｂ
と伝動体１６の摩擦により撹拌体１０から伝達され・る
回転力と材料の撹拌流による回転力により回転している
ので、補助撹拌体１５の外羽根１５ｄが材料に接触して
いると、補助撹拌体１５の回転は、外羽根１５ｄが材料
から受ける抵抗のために遅くなり、内羽根１５ｂが材料
のスムーズな撹拌を妨げ、泡立て時間が長くかかる欠点
ある。従って、運転初期は、第２図中イに示すごとく、
材料が外羽根１５ｄに接触しないほうが望ましい。At this time, the auxiliary stirring body 15 is connected to the display rod 10b of the stirring body 10.
Since it rotates due to the rotational force transmitted from the stirring body 10 due to the friction between the transmission body 16 and the rotational force due to the stirring flow of the material, when the outer blade 15d of the auxiliary stirring body 15 is in contact with the material, the auxiliary stirring body 15 The rotation of the stirring body 15 is slow due to the resistance that the outer blades 15d receive from the material, and the inner blades 15b prevent smooth stirring of the material, resulting in a disadvantage that the foaming time takes a long time. Therefore, at the beginning of operation, as shown in A in Figure 2,
It is preferable that the material does not come into contact with the outer blade 15d.

泡立てが進行すると、材料の粘度が増大するため、材料
の撹拌流が遅くなる。特に、材料の粘度の増大によＩ２
、円盤１０ａの撹拌力が容器５内側壁近傍にまで達しに
くくなり、容器５内側壁近傍での材料の撹拌流が遅くな
る。しかしながら、この状態では、材料の体積が増大し
て補助撹拌体Ｉ５の外羽根１５ｄ下端まて“達している
ため、外羽根１５ｄが容器５内側壁近傍の材料を撹拌し
、材料の撹拌を促して泡立てを促進する（第２図中口参
照）。As the whipping progresses, the viscosity of the material increases, which slows down the stirring flow of the material. In particular, due to the increase in the viscosity of the material, I2
, it becomes difficult for the stirring force of the disk 10a to reach the vicinity of the inner wall of the container 5, and the stirring flow of the material near the inner wall of the container 5 becomes slow. However, in this state, the volume of the material increases and reaches the lower end of the outer blade 15d of the auxiliary stirring body I5, so the outer blade 15d stirs the material near the inner wall of the container 5, promoting stirring of the material. to promote foaming (see middle opening in Figure 2).

この時、補助撹拌体１５は、リング部１５ａにより軸支
されると共に伝動体１６により支持されているので、補
助撹拌体１５の回転振れが抑制され、外羽根１５ｄを容
器５内側壁により一層近接させることができ、容器５内
側壁近傍の材料を確実に撹拌することができる。At this time, since the auxiliary stirring body 15 is supported by the ring portion 15a and the transmission body 16, rotational vibration of the auxiliary stirring body 15 is suppressed, and the outer blade 15d is brought closer to the inner wall of the container 5. The material near the inner wall of the container 5 can be reliably stirred.

尚、補助撹拌体１５は、撹拌体１０の表示杆１０ｂと伝
動体１６の摩擦により撹拌体］０の回転が伝達されるよ
うになっているので、材料の粘度が増大すると、補助撹
拌体１５は、材料から受ける抵抗により、撹拌体１０の
表示杆１０ｂと伝動体１６の接触部が若干スリップし、
撹拌体１０がら伝達さｈる回転力が若干減少する。しか
しながら、泡立った材料の中でも、上部より下部になる
にしたがって密度が高くなるため、撹拌体１０の円ｕｌ
Ｏａ下面部分で撹拌された材料の撹拌流が最も速い。従
って、補助撹拌体１５の内羽根１５ｄの延設部１５ｅを
円盤１０ａ下面より下方まで延設しておけば、延設部１
５ｅが材料の撹拌流を効率よく受けるので、材料の撹拌
流による撹拌力と撹拌体１０から伝達される撹拌力とが
相乗して補助撹拌体１５の回転力を増し、外羽根１５ｄ
による容器５内側壁近傍の材料の撹拌効率を向上するこ
とができる。Note that the rotation of the stirring body]0 is transmitted to the auxiliary stirring body 15 by the friction between the display rod 10b of the stirring body 10 and the transmission body 16, so that when the viscosity of the material increases, the auxiliary stirring body 15 Due to the resistance received from the material, the contact area between the display rod 10b of the stirring body 10 and the transmission body 16 slips slightly,
The rotational force transmitted from the stirring body 10 is slightly reduced. However, even in the foamed material, the density increases from the top to the bottom, so the circle ul of the stirring body 10
The stirring flow of the material stirred at the lower surface of Oa is the fastest. Therefore, if the extension part 15e of the inner blade 15d of the auxiliary stirring body 15 is extended below the lower surface of the disk 10a, the extension part 1
5e efficiently receives the stirring flow of the material, the stirring force due to the stirring flow of the material and the stirring force transmitted from the stirring body 10 combine to increase the rotational force of the auxiliary stirring body 15, and the outer blade 15d
The stirring efficiency of the material near the inner wall of the container 5 can be improved.

さらに泡立てが進行すると、材料の粘度がさらに増大し
、撹拌体１０の回転力に材料が追従できず、換言すれば
、撹拌体１０の撹拌力では材料を撹拌することができな
くなり、撹拌体１０が空転する。また、材料から受ける
抵抗が増大するため、撹拌体１０の表示杆１０ｂと伝動
体１６の接触部がスノッアし、撹拌＃−１０の回転を補
助撹拌体１５に伝達できなくなり、補助撹拌体１５の回
転も停止する。As the whisking further progresses, the viscosity of the material increases further, and the material cannot follow the rotational force of the stirring body 10. In other words, the stirring force of the stirring body 10 is no longer able to stir the material, and the stirring body 10 becomes unable to stir the material. is idling. In addition, since the resistance received from the material increases, the contact portion between the display rod 10b of the stirring body 10 and the transmission body 16 snorts, making it impossible to transmit the rotation of stirring #-10 to the auxiliary stirring body 15. Rotation also stops.

この状態がメレンゲ生地の出来上がりの状態であり、こ
の状態は補助撹拌体１５の停止を蓋体１１を介してみる
ことで容易に確認することができる。This state is the completed state of the meringue dough, and this state can be easily confirmed by looking through the lid 11 when the auxiliary stirrer 15 has stopped.

上述により生成したメレンゲ生地を用いてムース等の菓
子生地を生成する際には、例えばヨーグルト、果物のペ
ースト等の味付は材料とゼラチン等の固形材料とを混ぜ
合わせてあらかじめ作っておいた追加材料を蓋体１１の
収納部１２に入れ、電動機２を駆動したまま、投入口１
３から容器５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より
下方に溜る。すると、追加材料は、撹拌体１０の回転に
よって対流しながら回転する撹拌流を発生し、追加材料
上に浮いた状態のメレンゲ生地も追加材料の回転に伴っ
て回転し、投入口１３から生かれる追加材料によってメ
レンゲ生地が破られる。また、補助撹拌体１５も追加材
料の撹拌流により回転して外羽根１５ｄがメレンゲ生地
を撹拌し、追加材料の撹拌流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わせる。When producing confectionery dough such as mousse using the meringue dough produced as described above, flavorings such as yogurt or fruit paste may be added by mixing the ingredients with a solid material such as gelatin in advance. Put the material into the storage part 12 of the lid 11, and while the electric motor 2 is running, open the input port 1.
Pour from 3 into container 5. Since this additional material is heavier than the meringue dough, it breaks the meringue dough and accumulates below the meringue dough. Then, the additional material generates a stirring flow that rotates while convecting due to the rotation of the stirring body 10, and the meringue dough floating on the additional material also rotates with the rotation of the additional material, and comes out from the input port 13. The additional ingredients will tear the meringue batter. Further, the auxiliary stirring body 15 is also rotated by the stirring flow of the additional material, and the outer blades 15d stir the meringue dough, and the meringue dough and the additional material are efficiently mixed by a synergistic effect with the stirring flow of the additional material.

この時、投入口１３は容器５内側壁近傍に形成されてい
るため、投入口１３から注がれた追加材料は、外羽根１
５ｄの回転軌跡上、あるいは回転軌跡の近傍のメレンゲ
生地を破り、外羽根１５ｄの回転抵抗、ひいては補助撹
拌体１５の回転抵抗が低減する。従って、撹拌体１０の
表示杆１０ｂと伝動体１６の接触部の摩擦により撹拌体
１０の回転か伝動体１６を介して補助撹拌体１５に伝達
され、補助撹拌体１５が回転し易くなることと相まって
メレンゲ生地と追加材料を短時間で混ぜ合わすことがで
きる。At this time, since the input port 13 is formed near the inner wall of the container 5, the additional material poured from the input port 13 is transferred to the outer blade 1.
By breaking the meringue dough on or near the rotational trajectory of the outer blade 15d, the rotational resistance of the outer blade 15d and, in turn, the rotational resistance of the auxiliary agitator 15 is reduced. Therefore, due to the friction between the display rod 10b of the stirring body 10 and the transmission body 16, the rotation of the stirring body 10 is transmitted to the auxiliary stirring body 15 via the transmission body 16, making it easier for the auxiliary stirring body 15 to rotate. Combined, the meringue batter and additional ingredients can be mixed together in a short time.

また、補助撹拌体１５は、リング部１５ａにより軸支さ
れると共に伝動体１６により支持されているので、補助
撹拌体１５の回転振れが抑制され、外羽根１５ｄを容器
５内側壁により一層近接させることかて゛き、容器５内
側壁近傍の材料を確実に撹拌することができる。Further, since the auxiliary stirring body 15 is supported by the ring portion 15a and the transmission body 16, rotational vibration of the auxiliary stirring body 15 is suppressed, and the outer blade 15d is brought closer to the inner wall of the container 5. In addition, the material near the inner wall of the container 5 can be reliably stirred.

追加材料にもよるが、メレンゲ生地と追加材料とを混ぜ
合わせた生地が伝動体１６上端を被うと、メレンゲ生地
と追加材料がほぼ完全に混ざり合った状態である（第２
図中ハ参照）。Although it depends on the additional material, when the mixture of the meringue dough and the additional material covers the upper end of the transmission body 16, the meringue dough and the additional material are almost completely mixed (the second
(See c in the figure).

この生地に投入口１３から生クリームを入れて短時間だ
け撹拌し、ムース等の菓子生地が出来上がる。生クリー
ムは生地の泡を消すため、最後に短時間だけ軽く混ぜ合
わす程度に撹拌しなければならない。Fresh cream is added to this dough through the inlet 13 and stirred for a short time to complete confectionery dough such as mousse. The cream must be stirred briefly at the end to remove any bubbles from the batter.

以上により生成した生地を冷やしてムース等の菓子を作
る。The dough produced as described above is cooled to make confectionery such as mousse.

また、比較的粘度の低い材料を泡立てる場合、例えば、
生クリーム、牛乳、卵黄、砂糖等からなる材料を泡立て
てアイスクリーム生地を生成する場合には、補助撹拌体
１５を取り外した蓋体１１を、材料を入れた容器５に装
着して泡立てを行う。このアイスクリーム生地を生成す
る際、容器５内に入れられた所定量の前記材料が撹拌体
１ｏの表示杆１０ｂ上端を被ったときがアイスクリーム
の出来上がりである。Also, when whipping materials with relatively low viscosity, e.g.
When whipping ingredients such as fresh cream, milk, egg yolks, sugar, etc. to produce ice cream batter, the lid 11 from which the auxiliary stirrer 15 has been removed is attached to the container 5 containing the ingredients, and the whipping is performed. . When producing this ice cream dough, the ice cream is completed when a predetermined amount of the above ingredients placed in the container 5 covers the upper end of the display rod 10b of the agitator 1o.

尚、上記実施例て゛は、伝動体１６を補助撹拌体１５と
一体的に形成したが、別体に形成してもよい。In the above embodiment, the transmission body 16 is formed integrally with the auxiliary stirring body 15, but it may be formed separately.

（ト）　発明の効果 以上の如く本発明によれば、卵白等の粘度の大きい材料
を、高速で、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, the present invention has the advantage that highly viscous materials such as egg whites can be whipped at high speed to a better whipped state than conventional devices.

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

第１図は本発明の一実施例の断面図、第２図（よ動作を
説明する要部断面図である。 ２・・・電動機、５　・・容器、１０・・・撹拌体、１
１・・・蓋体、１５・・・・補助撹拌体。FIG. 1 is a cross-sectional view of an embodiment of the present invention, and FIG. 2 is a cross-sectional view of main parts for explaining the operation. 2... Electric motor, 5... Container, 10... Stirring body, 1
1... Lid body, 15... Auxiliary stirring body.

Claims (1)

【特許請求の範囲】[Claims] （１）材料を収納する容器と、駆動機構により駆動され
、前記容器内底部に近接して回転する円盤を有する撹拌
体と、前記容器の上面開口部を施蓋する蓋体と、前記蓋
体に回転自在に軸支され、前記撹拌体近傍の撹拌流によ
り回転して前記容器内側壁近傍の材料を撹拌する補助撹
拌体とを備え、前記撹拌体と補助撹拌体を当接せしめた
ことを特徴とする調理機。(1) A container that stores a material, a stirrer that is driven by a drive mechanism and has a disk that rotates close to the inner bottom of the container, a lid that covers the top opening of the container, and the lid and an auxiliary agitator rotatably supported by a shaft and rotated by a stirring flow near the agitator to agitate the material near the inner wall of the container, and the agitator and the auxiliary agitator are brought into contact with each other. A cooking machine with special features.