JPS6227814B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application and Prior Art] The present invention relates to a hand mixer used for stirring and kneading Japanese flour, water, butter, etc. when preparing bread etc. in general households. It is. A conventional hand mixer of this type will be explained with reference to FIG. Reference numeral 1 denotes a main body housing an electric motor 2 and a reduction gear 3, and has a fitting portion 5 for detachably fitting and holding a pair of beaters 4, 4'. 6 is an ejector for uncoupling the beaters 4, 4', and 7 is a power switch. A pair of beaters 4, 4' are formed in a spiral shape from thick metal wire, and act to push out the kneaded material toward the tip by rotation.

By the way, when I bake bread, I use rice flour,
After kneading water, butter, and yeast and fermenting the bread dough at around 30℃, remove the gas produced by fermentation, shape it into any size, and raise it to 180℃.
The bread dough is baked at a certain temperature, but the fermentation and degassing of the dough may be performed several times.

When baking bread in this way, the conditions necessary to obtain high-quality dough are that the protein contained in American flour reacts with water to cause the gluten produced to grow in one direction, and that yeast fermentation is suppressed. To achieve this, it is necessary to avoid cutting the gluten when kneading the flour with a hand mixer, and to keep the temperature at 30°C or lower.

[Purpose of the invention]

However, since the beaters 4 and 4' of the conventional hand mixer are made of metal, the temperature of the electric motor is transmitted to the mixer, and the temperature of the dough reaches 34° to 36°C. Further, as the beaters 4, 4' rotate, a force in the direction of arrow F is applied to the bread dough 8, as shown in FIG. 3, and the gluten is cut into short pieces. Furthermore, enamel containers are used as containers for bread dough, but they can be damaged by the impact of metal beaters. In addition to these problems, in the conventional hand mixer shown in Figure 1, in order to prevent the kneaded material from rising up to the main body side, the beater is designed to push the kneaded material downward. The disadvantage is that the reaction force of the mixed material acts on the hand holding the hand mixer, causing fatigue to the worker. The present invention is intended to solve these problems, and is a beater that does not transmit the temperature of the electric motor to the dough, that is, a beater that can lower the temperature of the dough to 30°C or less, without cutting the gluten, and It is an object of the present invention to provide a hand mixer equipped with a beater that does not damage an enamel container and does not cause fatigue to a user.

[Structure of the invention]

The hand mixer of the present invention has a structure including a pair of beaters that are detachably attached to and parallel to a main body that accommodates an electric motor and a reduction gear.
The pair of beaters has a structure in which screw blades made of synthetic resin are fixed to a core shaft made of thick metal wire, and most of the screw blades are formed in a spiral shape so as to push downward the food material to be kneaded. It is characterized by a spiral part in the opposite direction that pushes it upward in a lower part.

FIG. 2 shows an embodiment of the beater of the present invention, where 9 is the core shaft of the beater made of thick metal wire, and 10 is a screw blade made of synthetic resin having heat insulation and wear resistance. Most of the screw blades 10 are formed in a spiral shape so as to push the food material to be kneaded downward, but a spiral shape 11 in the opposite direction is provided in a part of the lower part to push the food material upward.

〔Effect of the invention〕

Since the beater of the present invention has the above configuration, even if the heat of the electric motor is transmitted to the core shaft 9 of the beater, it can be prevented from being transmitted to the bread dough by the screw blades 10, and the dough can be kept at room temperature (30° C. (below). Moreover, even if a force in the direction of arrow F is applied to the bread dough 8 as shown in FIG. 4 due to the rotation of the beater, the bread dough 8
Since the gluten escapes into the concave portion of the screw wing 10, the gluten is not cut, and as a result, high quality bread dough can be obtained. Since the screw blade 10 is made of synthetic resin, it does not damage the enamel container for bread dough. Furthermore, the hand mixer of the present invention has a number of excellent effects such as ease of work because the spiral portion 11 in the opposite direction provided at the tip of the beater pushes back a portion of the pressed down kneading material.

[Brief explanation of the drawing]

Figure 1: Front view of conventional hand mixer, Figure 2
Figure: A diagram showing the beater of the present invention, Figure 3: An explanatory diagram of the operation of the conventional beater, and Figure 4: An explanatory diagram of the operation of the screw blade of the invention. 1...Main body, 2...Electric motor, 3...Reduction gear,
4, 4'... Beater, 5... Fitting portion, 6... Ejector, 7... Power switch, 8... Bread dough, 9... Core shaft, 10... Screw wing, 11...
...a spiral part in the opposite direction.

Claims (1)

[Claims] 1 In a structure having a pair of beaters that are removably attached to and parallel to the main body that houses the electric motor and reduction gear, the pair of beaters have screw blades made of synthetic resin fixed to a core shaft made of thick metal wire. Most of the screw blades are formed in a spiral shape so as to push the food material to be kneaded downward, and a portion of the screw blade has a spiral part in the opposite direction that pushes the food material upward. A hand mixer for stirring and kneading food materials, characterized by being equipped with.