JPS6227812B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a hand mixer (hand-held mixer) used for kneading flour, water, butter, etc. when preparing bread, for example.

Construction of conventional examples and their problems As shown in Fig. 1, a commonly used hand mixer for kneading is equipped with a pair of parts at the bottom of a main body 1 that includes a built-in motor (not shown), which is rotated by the motor. The wire rod 2 is provided. The wire rod 2 is formed into a spiral shape, and the spiral direction of each wire rod is set in such a direction that when the wire rod 2 is rotationally driven by a motor through a worm 4 and a gear 3 to knead the powder, the material is pressed toward the tip. There is.
Further, from the viewpoint of cost, the shaft portion 2' of the wire rod 2 that fits into the gear 3 is integrated with the remaining spiral portion of the wire rod 2. In the figure, 5 is a power switch, 6 is an ejector for disengaging the gear from the shaft portion 2' of the wire 2, and 7 and 8 are bearings for the gear 3.

Let's take ordinary bread as an example and explain the process of baking it. First, flour (strong flour),
Knead water, butter, and yeast together, and mix at 30℃.
After fermentation of bread dough (yeast fermentation),
The gas generated in the dough during fermentation is removed, the dough is shaped into any desired size, and the bread is baked at around 180℃. In some cases, the fermentation and degassing of the bread dough may be performed several times. The main condition necessary to make high-quality bread dough during the kneading stage using a hand mixer is that when the protein contained in the flour reacts with water to produce gluten, the gluten is elongated in one direction. In order to allow the yeast to grow and to suppress yeast fermentation, kneading should be done at room temperature, generally below 30°C.

By the way, since the kneading section of a conventional hand mixer of this kind is formed by making a metal wire 2 into a spiral shape, the dough A is rotated so as to partially grind it with the wire 2, as shown in Fig. 2. In order to do this, the gluten B was cut into short pieces. In addition, in order to withstand the reaction force of the dough A when kneading the bread dough A, the spiral portion (kneading portion) and the shaft portion 2' of the wire rod 2 are made of an integrated metal wire rod, and during kneading, the motor is turned off. Due to the temperature rise, the temperature of the shaft 2' of the wire rod 2 located inside the main body 1 rises, which is transmitted to the spiral part (kneading part), and the temperature of the bread dough A becomes 34°C to 36°C, causing yeast fermentation. was. Furthermore, since the material of the wire rod 2 is metal, it damages the enamel bowl, etc. in which the bread dough is placed.
In addition to the performance aspect, as shown in FIG. There was also a structural problem in that the bearings 7 and 8 of the gear 3 wore out due to the directional load applied thereto. Therefore, it is necessary to increase the strength of the gear 3 and use special bearings for the bearings 7 and 8, resulting in high costs.

OBJECT OF THE INVENTION The present invention solves the above-mentioned conventional drawbacks.
In the kneading stage of producing high-quality bread dough, this kneading product not only enables kneading without cutting the gluten or raising the temperature of the dough, but also has a structure that does not increase the strength of gears or bearings, allowing for low-cost production. The purpose is to provide a hand mixer.

Structure of the Invention In order to achieve the above-mentioned object, the present invention includes a pair of beaters each having a shaft portion receiving the rotational driving force of a motor and a kneading portion coupled to the shaft portion, and the kneading portion is configured to be a resin, etc. The screw is made of a heat insulating material, and the spiral direction of the screw is set so that the material to be kneaded is moved toward the tip of the screw by rotation, and a bendable screw is provided between the shaft portion and the kneading portion. To provide a hand mixer provided with an elastic part.

DESCRIPTION OF THE EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS. 4 to 6.
This will be explained based on the diagram. In addition, in this figure, the same reference numerals are attached to the same members as those shown in FIGS. 1 to 3, and the explanation thereof will be omitted.

In Fig. 3, reference numeral 10 indicates a worm 4 and a gear 3 driven by a motor (not shown) built into the main body.
A pair of beaters are shown that are driven to rotate in opposite directions through the beaters. Each beater 10 includes a shaft portion 10a that is releasably fitted to the gear 3, and a shaft portion 10a that is releasably fitted to the gear 3.
Kneading section 1 connected to 0a via elastic section 10c
0b. The kneading section 10b consists of a screw integrally molded with a heat insulating material such as resin, and its spiral direction is set so that the material to be kneaded, for example, bread dough A (FIGS. 5 and 6), is moved toward the tip of the screw by rotation. has been done. The elastic portion 10c is composed of a spring in this embodiment and is elastically bendable.

In the above configuration, by configuring the kneading section 10b with a screw, as shown in FIG.
Since the bread dough A is only stretched to the troughs of the dough, the gluten B is less likely to be cut, and since the dough A is made of a heat insulating material such as resin, the heat from the motor is not transferred during the dough kneading process. This not only prevents the temperature of the bread dough A from rising above 30°C, but also prevents damage to the enamel balls, etc. Further, since the spiral direction of the screw 10b is set so as to press the material toward the tip of the screw by rotation, there is an effect such as preventing the material from winding up toward the main body 1 side. Also, in terms of structure, as shown in FIG. 6, even when a large lump of bread dough A is sandwiched between both screws 10b, the elastic portion 10c is curved, causing the gear 3 and bearings 7 and 8 to have a radial direction. The gear 3 and bearings 7 and 8 are effective because they can prevent abnormal loads from being applied.

In addition, the elasticity of the elastic part 10c, for example, a spring, is set to such an extent that it deforms by 1 mm to 5 mm when a radial load of 4 kg is applied to the tip of the screw 10b, and by 3 mm to 7 mm when a radial load of 8 kg is applied. desirable.

Effects of the Invention As explained above, in the hand mixer according to the present invention, by configuring the kneading section with a screw made of a heat insulating material such as resin, the gluten that grows during kneading is not cut, and the temperature of the dough is not increased without increasing the quality of the dough. Not only can you make delicious bread dough, but you can also prevent damage to the enamel balls.Furthermore, by providing a bendable elastic part between the shaft part and the kneading part, you can avoid increasing the strength of the rotation transmission member and the support member. It is possible to achieve structural cost reduction.

[Brief explanation of the drawing]

Figure 1 is a partial cross-sectional view of a conventional hand mixer, Figure 2 is an enlarged cross-sectional view of essential parts showing how the mixer is kneading bread dough, and Figure 3 is a cross-sectional view of a dough mass sandwiched between both kneading sections of the same mixer. FIG. 4 is a partial cross-sectional view showing a hand mixer according to an embodiment of the present invention, FIG. 5 is an enlarged cross-sectional view of essential parts showing the dough kneading state by the same mixer, and FIG. FIG. 3 is a partial cross-sectional view showing a state in which a dough mass is sandwiched between both kneading sections in the mixer. 10... Beater, 10a... Shaft, 10b...
Kneading section (screw), 10c...elastic section (spring).

Claims (1)

[Claims] 1 A pair of beaters each having a shaft receiving the rotational driving force of a motor and a kneading section coupled to the shaft, the kneading section being constructed of a screw made of a heat insulating material such as resin, and the screw The helical direction of the hand mixer is set so that the material to be kneaded is moved toward the tip of the screw by the rotation of the hand mixer, and a bendable elastic part is further provided between the shaft part and the kneading part.