JP2003164375A - Cooking apparatus, and supporting method of stirring blade in the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To set the mounting angle of a stirring blade according to the viscosity of food materials. <P>SOLUTION: The cooking apparatus comprises a cooking container 13 for accommodating food materials while at least a bottom section is formed in a shape for composing at least one portion of a cylindrical shape, a stirring shaft 3 that is supported along a position that becomes the axial center section of the cylindrical shape of the cooking container 13, and a stirring section having stirring blades 9 and 9A that are supported at a specific mounting angle in a direction for crossing the stirring shaft 3 at the tip while a base section is mounted to the stirring shaft 3. The stirring blades 9 and 9A slide on the inner surface of the cooking container 13 due to the rotation of the stirring shaft 3, create a flow in a food material due to stirring, and at the same time stir and cook the food material. In the cooking apparatus, the mounting angle to the stirring shaft 3 of the stirring blades 9 and 9A is set by considering the viscosity of the food material. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stirring blade supporting method for a cooking device and a cooking device.

[0002]

2. Description of the Related Art As a conventional cooking apparatus of this type, there is one shown in FIGS. 5 and 6, for example. FIG. 5 is a side view in which a part of the cooking apparatus is partially cut away, and FIG. 6 is a schematic view showing an attachment angle of the stirring blade.

As shown in FIG. 5, the cooking apparatus 101 is provided with a cooking pot 103 having a substantially cylindrical cross section (the direction perpendicular to the paper surface of FIG. 5) as a cooking container. The upper portion of the cooking pot 103 serves as a food material input port 105. Although not shown, the opening 105 is provided with a lid that can be opened and closed. A steam jacket 1 for heating is provided on the lower side of the cooking pot 103.
07 is provided.

Inside the cooking pot 103, a stirring shaft 109 is arranged along a position that serves as the shaft portion of the cylindrical shape, and a plurality of stirring portions 111 are attached to the stirring shaft 109 at predetermined intervals. . The stirring section 111 includes a plate-shaped stirring blade 115 at the tip of a stirring arm 113. A boss 117 is provided at the base of the stirring arm 113, and is fitted and fixed to the stirring shaft 109.

The mounting angle of the stirring blade 115 with respect to the stirring shaft 109 is set in the axial direction of the stirring arm 113.
When viewed from above 09, the cross-section of the stirring shaft 109 is θ1 as shown in FIG. 6, and the front surface of the stirring blade 115 is not limited to the rotation direction perpendicular to the stirring shaft 109, but also the shaft core 110.
It has become a form that is also oriented diagonally along.

[0006] Therefore, by rotating the stirring shaft 109, the stirring blade 115 slides on the inner surface of the cooking pot 013, so that the food can be stirred and cooked while creating a flow by stirring.

[0007]

However, in the conventional cooking apparatus 101, no consideration is given to the relationship between the attachment angle of the stirring blade 115 and the viscosity of the food material, and it is always constant regardless of whether the viscosity is high or low. It was stirred and cooked at the mounting angle θ1 = 30 °.

Therefore, in the conventional cooking device 101, particularly in the case of a highly viscous food, the flow of the food in the direction along the axis of the stirring shaft 109 is reduced, and sufficient stirring and cooking cannot be performed. there were.

It is an object of the present invention to provide a stirring blade supporting method for a cooking device and a cooking device capable of achieving accurate stirring and cooking depending on the viscosity of a food material.

[0010]

According to a first aspect of the present invention, there is provided a cooking container, at least a bottom portion of which is formed in a shape forming a part of a cylindrical shape for accommodating foodstuffs, and the cylindrical axis of the cooking container. A stirring shaft supported along the position of the stirring shaft, and a stirring unit having a stirring blade having a base portion attached to the stirring shaft and supported at a tip at a predetermined mounting angle with respect to the stirring shaft. In a cooking device that stirs and cooks the food while the stirring vane slides on the inner surface of the cooking container with the rotation of the shaft to create a flow by stirring the food, the mounting angle of the stirring vane with respect to the stirring shaft is: It is characterized in that it is set in consideration of the viscosity of the food material.

According to the second aspect of the present invention, at least the bottom portion is formed into a shape that forms a part of a cylindrical shape, and a cooking container for accommodating foodstuffs is provided, along with a position that serves as the cylindrical axial center portion of the cooking container. And a stirring portion having a plate-shaped stirring blade supported at a predetermined mounting angle in a direction intersecting the stirring shaft at a tip end thereof, the stirring shaft being supported by the stirring shaft. In the cooking device that stirs and cooks the food while the stirring blade slides on the inner surface of the cooking container with the rotation of the stirring shaft to create a flow by stirring in the food, the attachment angle of the stirring blade with respect to the stirring shaft is set. ,
It is characterized in that it is set in consideration of the viscosity of the food material.

According to a third aspect of the invention, there is provided the cooking apparatus according to the second aspect, wherein the mounting angle is 45 °.

[0013]

According to the invention of claim 1, at least a bottom portion is formed in a shape forming a part of a cylindrical shape, and a cooking container for accommodating foodstuffs; and a position serving as the cylindrical shaft core portion of the cooking container. A stirring shaft supported along the stirring shaft, and a stirring unit having a plate-shaped stirring blade having a base attached to the stirring shaft and supported at a tip at a predetermined mounting angle in a direction intersecting the stirring shaft. The food can be stirred and cooked while the stirring blade slides on the inner surface of the cooking container according to the rotation of the stirring shaft to create a flow by stirring the food.

Since the mounting angle of the stirring blade with respect to the stirring shaft is set in consideration of the viscosity of the food material, the rotation direction of the stirring shaft for the food material is set by the above setting regardless of whether the viscosity of the food material is high or low. It is possible to accurately stir and cook while creating a flow in both axial directions.

According to the second aspect of the present invention, at least the bottom portion is formed into a shape forming a part of a cylindrical shape, and a cooking container for accommodating foodstuffs is provided, along with a position serving as the cylindrical axial core portion of the cooking container. Rotation of the stirring shaft, the stirring shaft having a plate-shaped stirring blade supported at a predetermined mounting angle in a direction intersecting the tip of the stirring shaft and a base portion mounted on the stirring shaft. Accordingly, the stirring blade slides on the inner surface of the cooking container, and the food can be stirred and cooked while creating a flow by stirring the food.

Since the mounting angle of the stirring blade with respect to the stirring shaft is set in consideration of the viscosity of the food material, the rotation direction of the stirring shaft and the shaft of the stirring shaft can be adjusted depending on the setting regardless of the viscosity of the food material. It is possible to accurately stir and cook while creating a flow in both core directions.

According to the invention of claim 3, in addition to the effect of the invention of claim 1, since the mounting angle is set to 45 °, the rotating direction of the stirring shaft and the axis of the stirring shaft can be applied to the food even if the food has high viscosity. It is possible to accurately stir and cook while surely creating a flow in both directions.

[0018]

1 is a schematic side view showing a stirring blade supporting structure of a cooking apparatus to which an embodiment of the present invention is applied in relation to a cooking container. Cooking apparatus 1 according to the present embodiment
Also, the overall structure is almost the same as that shown in FIG.

In the present embodiment, the cooking pot 13 serving as a cooking container is formed in a shape in which at least the bottom portion 14 constitutes a part of a cylindrical shape. In this embodiment, as in the case of FIG. 5, the whole including the bottom portion 14 is formed into a cylindrical shape, and the charging port is provided on the upper portion thereof.

The stirring shaft 3 is supported along a position which serves as the cylindrical shaft core portion of the cooking pot 13. A plurality of stirring units 5 are provided on the stirring shaft 3 at predetermined intervals in the axial direction. The stirring unit 5 includes a plate-shaped stirring blade 9 on the tip side of the stirring arm 7 and a boss 11 on the base.
The stirring portion 5 has a boss portion 11 fitted and fixed to the stirring shaft 3.

The boss portion 11 includes a base portion 23 fixed to the base end side of the stirring arm 7 and a cap portion 25 to be combined with the base portion 23. The boss portion 11 is relatively rotatably coupled by a connecting pin 27. There is. The base portion 23
A support portion 29 is provided on the support member 29, and a fastening pin 31 is rotatably supported. An engaging tongue portion 33 is integrally provided on the fastening pin 31, and a fastening tongue portion 35 of the cap portion 25 is fastened. This fastening is performed by forming a cam surface on the surface of the fastening tongue portion 35. The fastening pin 31 is rotatable with respect to the support portion 29, and the engaging tongue portion 33 is detached from the fastening tongue portion 35 by engaging a jig with the rectangular head portion 37 of the fastening pin 31 and rotating the jig. Can be made. As a result, the cap portion 25 can be opened with respect to the stirring shaft 3, and the stirring portion 5 can be easily detached from and attached to the stirring shaft 3.

Therefore, as the stirring shaft 3 rotates, the stirring blade 9 at the tip is rotated in the direction of arrow A in FIG. 1 to slide on the inner surface of the cooking pot 13, and is accommodated in the cooking pot 13. Stirred food can be cooked. As a result, FIG.
In the same manner as in the above case, various pastes, bean pastes, yokans, jams, marmalades, custard creams and the like can be cooked with heating and stirring.

The stirring blade 9 for the stirring arm 7
Is attached by a structure as shown in FIGS. FIG. 2 is a side view of the vicinity of the stirring blade, FIG. 3 is a front view of the vicinity of the stirring blade as viewed from the direction perpendicular to the stirring axis, and FIG. 4 is a development view showing the mutual relationship of the stirring blades.

As shown in FIGS. 2 and 3, the stirring blade 9 is made of resin, for example, and is formed in a horizontally long rectangular flat plate shape. The stirring blade 9 has a wedge-shaped tip edge portion in the cross-sectional direction, and the tip surface 15 has a clearance angle of α = 45 ° with respect to the front surface 17 of the stirring blade 9.

The front surface 17 of the stirring blade 9 has a rake angle of β = 45 ° with respect to the axis 19 of the stirring arm 7. The axis 19 of the stirring arm 7 is orthogonal to the axis 21 of the stirring shaft 3.

The stirring blade 9 comprises a pair of brackets 3.
It is sandwiched by 9, 41 and fastened by bolts 43. The brackets 39, 41 and the front surface 17 and the rear surface 45 of the stirring blade 9 are set to be flush with each other. The bracket 41 is a support bracket 47 at the lower end of the stirring arm 7.
Are connected by bolts and nuts. The support bracket 47 forms an angle γ with respect to the axis 19 of the stirring arm 7.
Has been set.

FIG. 4 shows a developed relationship between a pair of stirring blades 9 and 9A among a plurality of stirring blades attached to the stirring shaft 3 and adjacent to each other. As shown in this Figure 4,
The stirring blades 9 and 9A are provided with the shaft core 21 of the stirring shaft 3.
It is supported at a predetermined mounting angle θ2 in a direction intersecting with. That is, when the stirring blade 9 is viewed from above the stirring shaft 3 along the axis 19 of the stirring arm 7, the stirring blade 9 is rotated by θ2 from the direction along the stirring shaft 21. It is arranged.

The attachment angle θ2 is set in consideration of the viscosity of the food material, and in the present embodiment, for example, when the viscosity of the food material becomes high, θ2 = 45 ° is selected.
When the viscosity of the target food is low, the mounting angle θ2
Can be arbitrarily selected depending on the viscosity, such as 40 ° and 30 °.

As shown in FIG. 4, adjacent stirring blades 9,
9A has mutually overlapping ends, and the corner portion 49 of the stirring blade 9 and the corner portion 51 of the stirring blade 9A bite into each other by a distance L1 in the direction along the stirring shaft 21. The distance between the corner 49 of one stirring blade 9 and the axis 19A of the stirring arm 7 of the other stirring blade 9A in the direction along the axis 21 of the stirring shaft 3 is close to L2.

By the rotation of the stirring shaft 3, the stirring blade 9 slides and rotates on the inner surface of the cooking pot 13 in the direction of arrow A in FIG. 1, and the ingredients contained in the cooking pot 13 can be stirred and cooked. . As described above, particularly by setting the mounting angle θ2 = 45 °, the foodstuff is efficiently subjected to the force not only in the rotation direction of the stirring shaft 3 but also in the direction along the axis 21 and the direction along the axis 21. In, for example, between the adjacent stirring blades 9 and 9A, the foodstuffs stirred and moved from one stirring blade 9 toward the axis 21 due to the overlap of the distance L1 smoothly enters into the stirring locus of the other stirring blade 9A, The other stirring blade 9A receives the same action. By receiving such an action, it is possible to smoothly flow the food material in the direction of the shaft core 21.

Further, the food material flowing from one stirring blade 9 to the other stirring blade 9A side is moved to the side closer to the longitudinal center of the other stirring blade 9A by setting the distance L2, and the other one. The entire stirring blade 9A will immediately and effectively stir. Therefore, the shaft core 21
The flow in the direction along can be made smoothly, and
The flow due to stirring in the rotating direction of the stirring shaft 3 can also be created more smoothly.

Thus, especially when the foodstuff is highly viscous,
By setting θ2 = 45 °, it is possible to accurately stir and cook the food while smoothly creating a flow by stirring in both the rotating direction of the stirring shaft 3 and the direction along the axis 21.

The attachment angle θ2 = 45 ° is effective when the viscosity of the food material is high, but can be used as it is even when the viscosity of the food material is low. However, when the viscosity of the food material is low, even if θ2 is set to 40 °, 30 °, etc., it is possible to smoothly create a flow by stirring in the food material in both directions of rotation of the stirring shaft 3 and the axis 21. As such, these angles can be selected. That is, the installation angle θ2 is selected in consideration of the viscosity of the food material, and an accurate flow by stirring is created in both directions of the rotation of the stirring shaft and the direction along the axis 21 to perform accurate stirring and cooking.

To change the mounting angle θ2, for example, in the boss portion 11, a jig is engaged with the head portion 37 of the fastening pin 31 to rotate the engaging tongue portion 33 from the fastening tongue portion 35, and the cap is closed. By rotating the portion 25 around the pin 27, the stirring portion 5 is removed, and the attachment angle θ2 is changed.
Another stirring unit 5 having the above is attached to the stirring shaft 3 by the procedure reverse to the above. As a result, the attachment angle θ2 can be arbitrarily selected according to the viscosity of the food material, and accurate stirring and cooking can be performed.

Here, the applicant of the present invention has verified the stirring condition due to the difference in the mounting angle θ2, and will be described below.

(1) Blade Angle The blade angle is an angle with respect to the rotation axis, and the blade angle attached horizontally to the rotation axis as shown in FIG. 5 is 0 °.

(2) Mixing Function According to the verification by the applicant, the relationship between the blade angle, the vertical mixing in the rotation direction, and the horizontal mixing in the rotation axis direction is as shown in FIG.

(Upper and lower mixing) When the size of the blades was constant, a blade angle of 0 ° (horizontal to the rotation axis) was the best for vertical mixing, and a blade angle of 90 ° was the worst.

However, when the viscosity of the agitated product increases, a whirling phenomenon occurs in which the agitated product turns around together with the blade. This rotation phenomenon can be prevented as the blade angle increases.

(Left-right mixing) The left-right mixing improved as the blade angle increased, and gradually deteriorated with the blade angle of 45 ° being maximized. When the blade angle exceeds 45 °, the shearing force increases.

(3) Comparison of blade angles of 30 ° and 45 ° (measurement example 1) 330c in the same container as the cooking pot 13
The liquid of p was contained, and the red dye was dropped into the liquid from both axial ends of the container, and the time taken for the red dye to reach the center of the container in the axial direction was measured.

The results were 20 seconds at a blade angle of 30 ° and 10 seconds at a blade angle of 45 °. (Measurement Example 2) For a high-viscosity food material containing flour and the like, the red dye was dropped from both ends in the axial direction of the container in the same manner as described above, and the mixed state was measured. At this time, the food temperature at the end of mixing was also measured.

As a result, when the blade angle was 30 °, the color was dark at both ends in the axial direction of the container and light at the center. The temperature distribution at this time was 64 ° at the left side of the container, 61 ° at the center, and 65 ° at the right side of the container. At a blade angle of 45 °, the color was almost uniform. The temperature distribution at this time is 65 ° at the left of the container and 6 at the center.
It was 4 ° and 65 ° on the right side of the container.

(4) Comprehensive Evaluation The blade angle for uniformly mixing from low viscosity liquid food to high viscosity food is 45 °. However, when the food material changes and the viscous state changes, it is preferable to properly select the blade angle in the range of 0 ° to 45 °, such as the blade angles of 44 ° and 43 °.

In the above embodiment, the mounting angle θ2 is changed by removing the boss portion 11 from the stirring shaft 3. However, for example, the stirring arm 7 can be rotated with respect to the boss portion 11 about the axis and at any rotation position. Alternatively, the mounting angle θ2 can be arbitrarily selected according to the rotational position of the stirring arm 7 with respect to the boss 11.

Similarly, the rotational position of the bracket 41 with respect to the support bracket 47 or the rotational position of the support bracket 47 with respect to the stirring arm 7 is similarly arbitrarily adjusted, or the mounting positions of 30 °, 40 ° and 45 ° are preset. Mounted at the mounting position, the mounting angle θ2
It is also possible to adopt a configuration in which is set.

Further, the arbitrary adjustment can be automatically changed by detecting the rotation resistance of the stirring blade 9 by using a small motor or the like.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view of a cooking device according to an embodiment of the present invention.

FIG. 2 is an enlarged side view of essential parts showing a mounting state of stirring blades according to the embodiment.

FIG. 3 is an enlarged front view of essential parts showing the mounting state of the stirring blades according to the embodiment.

FIG. 4 is a development view showing adjacent stirring blades according to one embodiment.

FIG. 5 is an explanatory diagram of an attachment angle of a stirring blade according to the embodiment.

FIG. 6 is a graph of a relationship between a blade angle and a mixed state according to the embodiment.

FIG. 7 is a partially cutaway front view of a cooking device according to a conventional example.

FIG. 8 is an enlarged plan view of an essential part showing a mounting angle of a stirring blade according to a conventional example.

[Explanation of symbols]

1 cooking equipment 3 stirring shaft 5 Stirrer 7 stirring arm 9,9A stirring blade 13 Cooking pot (cooking container) θ2 mounting angle

Claims (3)

[Claims] 1. A cooking container having at least a bottom formed in a shape forming a part of a cylindrical shape for accommodating foodstuffs, and an agitator supported along a position of the cylindrical shape of the cooking container serving as the axial core portion. A shaft, and a stirrer having a plate-shaped stirrer blade attached to the stirrer shaft at a tip end thereof and supported at a predetermined mounting angle in a direction intersecting with the stirrer shaft. In the cooking device, in which the stirring blade slides on the inner surface of the cooking container to stir and cook the food while creating a flow by stirring the food, the attachment angle of the stirring blade with respect to the stirring shaft is set to the viscosity of the food. A method for supporting a stirring blade of a cooking device, which is set in consideration of the above. 2. A cooking container having at least a bottom portion formed in a shape forming a part of a cylindrical shape for accommodating foodstuffs, and an agitator supported along a position serving as the cylindrical axial center portion of the cooking container. A shaft, and a stirrer having a plate-shaped stirrer blade attached to the stirrer shaft at a tip end thereof and supported at a predetermined mounting angle in a direction intersecting with the stirrer shaft. In the cooking device, in which the stirring blade slides on the inner surface of the cooking container to stir and cook the food while creating a flow by stirring the food, the attachment angle of the stirring blade with respect to the stirring shaft is set to the viscosity of the food. Cooking equipment characterized by being set in consideration. 3. The cooking apparatus according to claim 2, wherein the mounting angle is 45 °.