JPH0722558B2 - Cooking device - Google Patents

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker that has a rotating body that is rotated by a drive mechanism at the bottom of the container for containing food and that can whisk eggs, gelatin solution, and the like.

2. Description of the Related Art In this type of cooker, the rotating body is, for example, about 10,000 rpm.
It has been proposed in Japanese Utility Model Publication No. 50-22074 and Japanese Patent Application No. 59-27598 to rotate by such a high speed to enable foaming. That is, as shown in FIG. 5, the rotating body has a cannonball shape or a substantially conical shape in which the outer slope is concave.

Problems to be Solved by the Invention When the egg or gelatin solution is whipped with the rotating body as described above, there is a problem that it takes a long time for the whipped to foam.

The present invention has been made in consideration of the above-mentioned conventional problems, and an object thereof is to provide an efficient cooker capable of whipping in a short time.

Means for Solving the Problems Technical means of the present invention for solving the above problems include a rotating body that is rotated by a drive mechanism at an inner bottom portion of a container for containing food, and the rotating body is a disc. While being formed, an annular rib for mixing the cooked food and air is provided inside the outer peripheral edge of the upper surface of the disc.

Action The action of this technical means is as follows. That is, when the rotating body rotates, the cooked food and air are entangled from the central portion side of the rotating body and circulate so as to be blown to the outer peripheral side of the rotating body. At this time, it is a point to quickly circulate the food while entraining the air in the food, but according to the rotating body of the present invention, the food and the air caught from the central portion of the rotating body are not caught. When mixed, it is mixed first. Further, the cooked food that has been primarily mixed hits the inner wall of the annular rib on the upper surface of the rotating body and is secondarily mixed. A part of the cooked food that has been secondarily mixed is blown upward by the inner wall of the rib and is immediately rolled up again from the center of the rotating body. It is blown to the outside by the side and the food and air are mixed thirdly. Further, the stirring and circulation of the cooked food is faster because the rotary rib has an annular rib on the upper surface of the rotary body and the thickness of the rotary body increases, so that the contact resistance between the body and the cooked food increases.

As described above, according to the present invention, the cooking product and the air are quickly mixed, and the stirring stirring of the cooking product is quick, so that the frothing can be performed in a short time.

Example Hereinafter, an example of the present invention will be described with reference to FIGS. In the figure, reference numeral 1 is a main body incorporating a motor (not shown), on which a container 2 is detachably mounted. The container 2 is placed. The container 2
A shaft 3 which is rotationally driven by a motor is projected from the inner bottom of the shaft. A disk-shaped rotating body 4 is fixed to the shaft 3, and the rotating body 4 has an annular rib 5 on the upper surface inside the outer peripheral end.
Has. Reference numeral 6 in the figure denotes a lid that covers the opening of the container 2.

Next, the operation will be described. After placing the container 2 containing the food on the main body 1, when the switch (not shown) leading to the motor built in the main body 1 is turned on, the motor rotates, and the rotation is transmitted to the shaft 3 and The fixed rotating body 4 rotates. When the rotator 4 rotates, as shown in FIG. 2, a large amount of food is circulated, in which the food is caught from the center of the rotator 4 and is pushed laterally from the outer periphery of the rotator 4 and pushed upward. Occur. At this time, the cooked food and the air caught from the central portion of the rotating body 4 are primarily mixed when they are caught. Further, the primarily mixed cooked product hits the inner wall of the annular rib 5 on the upper surface of the rotating body 4 and is secondarily mixed. A part of the second-mixed cooked product is thrown upward by the inner wall of the rib 5, and immediately again, the part of the second-mixed cooked product is wound up from the center of the rotating body 4.
The ribs 5 are blown to the outside so that the food and the air are tertiary mixed. Further, in stirring and circulation of the cooked food, since the annular rib 5 is provided on the upper surface of the rotary body 4 and the thickness of the rotary body is increased, the contact resistance of the cooked food is increased and the rotary body 4 is swiftly whipped in a shorter time than the efficiency. .

FIG. 4 shows another embodiment of the present invention in which a plurality of annular ribs 5 of the rotating body 4 are provided in concentric circles, whereby the foaming performance is further improved.

EFFECTS OF THE INVENTION As is clear from the description of the above embodiments, the present invention includes a rotating body that is rotated by a drive mechanism at the inner bottom portion of a container for containing food, and the rotating body is formed into a disc, Since the ring-shaped rib that mixes the food and air is formed inside the outer peripheral edge of the top surface of the plate, high-speed rotation (about 10,000 r
The cooked food that is caught from the center of the rotating body and is primarily mixed with air hits the inner wall of the upper surface of the rotating body and is secondarily mixed, and part of the secondarily mixed cooked material is an annular rib and a circle. The outer peripheral side of the plate blows the food to the outside, and the food and the air are thirdly mixed. As a result, the food and the air can be efficiently and quickly mixed, and the food can be agitated quickly. You can quickly whip things up. Further, the rotating body has a plurality of return ribs concentrically,
It is possible to further improve the foaming performance, and by providing the annular rib, the strength of the rotating body is further enhanced.

[Brief description of drawings]

FIG. 1 is a sectional view of an essential part showing an embodiment of the present invention, FIG. 2 is a sectional view of an essential part showing the movement of food to be cooked in a container, FIG. 3 is a perspective view of its rotating body, and FIG. FIG. 5 is a cross-sectional view of a main part of a rotating body provided with two annular ribs, and FIGS. 5A and 5B are perspective views of a conventional rotating body. 2 ... container, 3 ... axis, 4 ... rotating body, 5 ... annular rib.

Claims (2)

[Claims] 1. A rotating body which is rotated by a drive mechanism is provided at an inner bottom portion of a container for containing food to be cooked, the rotating body being formed in a disc and located inside an outer peripheral end of an upper surface of the disc. A cooking device having an annular rib for mixing cooked food and air. 2. The cooking device according to claim 1, wherein the rotating body has a plurality of annular ribs concentrically.