JPH0722559B2 - Cooking device - Google Patents

Description

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 is capable of foaming eggs, gelatin solution, and the like. .

2. Description of the Related Art In this type of cooker, it is disclosed in Japanese Utility Model Publication No. 50-22074 and Japanese Patent Application No. 59-27598 that a rotating body is rotated at a high speed, for example, about 10,000 rpm to enable foaming. Proposed. That is, as shown in FIG. 4, the rotating body has a shell shape or a substantially conical shape with the outer slope being concave.

Problems to be Solved by the Invention When an egg or a gelatin solution is bubbled with the above-described rotating body, foaming has a problem that it takes a long time for the bubble to bubble.

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

Means for Solving the Problems The technical means of the present invention for solving the above problems includes a rotating body that is rotated by a drive mechanism at the inner bottom portion of a container for containing food to be cooked, and the rotating body is formed into a disc. In addition, annular ribs for mixing the cooked food and air are formed on the upper and lower surfaces of the disc.

Operation The effects of this technical means are 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 cooked food while entraining the air in the cooked food. However, according to the rotating body of the present invention, the cooked food and the air caught from the center of the rotating body are caught in the rotating body. When mixed first. Further, the cooked food that has been primarily mixed hits the inner wall of the annular rib protruding upward from the upper surface of the rotating body and is secondarily mixed. A part of the second-mixed cooked product is blown upward by the inner wall of the annular rib, and immediately again is caught from the center of the rotating body, and a part of the second-mixed cooked product is blown outward by the rotating body. Then, the cooked food and the air are thirdly mixed.

On the other hand, part of the cooked food that has been secondarily mixed enters the lower part of the rotating body, and when part of it is blown out from the lower part of the rotating body, it hits the inner side of the annular rib on the lower surface of the rotating body and reaches the lower part of the rotating body. The food and air are mixed while being circulated. Further, the circulation of the agitated food is accelerated because the thickness of the rotor is increased by the annular ribs on the upper and lower surfaces of the rotor, so that the contact resistance between the rotor and the food increases.

As described above, according to the present invention, the cooked food and the air are quickly mixed, and the cooked food is rapidly stirred, so that the whipping can be performed in a short time.

Embodiment An embodiment of the present invention will be described below with reference to the attached FIGS.

In the figure, reference numeral 1 is a main body incorporating a motor (not shown), on which a container 2 is detachably mounted. A shaft 3 which is rotationally driven by a motor is projected from the inner bottom of the container 2. A rotating body 4 is fixed to the shaft 3, and the rotating body 4 is formed in a disc shape, and annular ribs 5 and 6 are formed on the upper surface and the lower surface. Reference numeral 7 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 cooked 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 fixed to the shaft 3. The rotator 4 thus rotated rotates. When the rotator 4 rotates, as shown in FIG. 2, the cooked product is caught from the central part of the rotator 4, is blown laterally from the outer periphery of the rotator 4 and is pushed upward, which is a large circulation of the cooked product. And a small circulation of the food under the rotating body 4 occurs. 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 secondarily mixed cooked food is blown to the outside by the rotating body 4, and immediately again is caught from the center of the rotary body 4, but the secondarily mixed cooked food is blown to the outside and the cooked food and air are Tertiary mixed. On the other hand, a part of the cooked food that has been blown to the outside of the rotating body 4 rushes into the lower portion of the rotating body 4, and a part of the cooked food is blown out from the lower side of the rotating body 4 to the bottom surface of the rotating body 4. The food and air are further mixed while hitting the inner wall of the annular rib 6 and being circulated under the rotating body 4. In addition, the stirring and circulation of the cooked food can be done by the annular ribs 5 on the upper and lower surfaces of the rotor 4.
6 increases the thickness of the rotator, which increases the contact resistance between the rotator and the cooked food, resulting in faster processing.

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 annular ribs that mix the food and the air are formed on the upper and lower surfaces of the plate, the food that is primarily mixed with the air that is caught from the center of the rotating body that rotates at high speed (about 10,000 rpm) is
Secondary mixing by hitting the inner wall of the annular rib on the upper surface with rotation,
Part of the secondarily mixed cooking is thrown upward by the annular rib and immediately rolled up from the center of the rotating body.
When a part of the second-mixed cooked material enters the lower part of the rotating body and is blown out from the lower part of the rotating body, it hits the inside of the annular rib on the lower surface of the rotating body and circulates in the lower part of the rotating body while cooking. The air is mixed, and the annular ribs on the upper and lower surfaces of the disk facilitate the mixing of the food with the air, and the annular ribs on the upper and lower surfaces of the rotating body increase the thickness of the rotating body. The contact resistance of the food increases and the stirring and circulation of the cooked food becomes faster, so that the cooked food and air can be mixed efficiently and quickly, and the cooked food can be stirred quickly and the cooked food can be whipped quickly. . Further, the circular plate reinforces the disc, and the strength of the rotating body is also improved.

[Brief description of drawings]

FIG. 1 is a sectional view of an essential part of the entire embodiment of the present invention, FIG. 2 is a sectional view of the essential part showing the movement of food in a container, FIG. 3 is a perspective view of a rotating body, and FIG. FIG. 4 is a sectional view of a main part of a conventional rotating body. 2 ... Container, 3 ... Shaft, 4 ... Rotating body, 5 ... Annular rib, 6 ... Annular rib.

Claims (1)

[Claims] 1. A rotating body that is rotated by a drive mechanism at the inner bottom of a container that holds the food to be cooked, the rotor being formed into a disc, and an annular shape for mixing the food and the air on the upper and lower surfaces of the disc. Cooker with ribs.