JP3102011U - Electric natto agitator - Google Patents

Abstract

[Object] To provide an electric natto stirrer which can stir natto simply, quickly and satisfactorily and is easy to wash after use.
The present invention has a driving unit 2 having an electric motor and a stirring unit 3 driven to rotate by the electric motor. The stirring unit 3 has a stirring rod which intersects a rotating surface at a position shifted from a rotation axis of the stirring unit. In addition to the provision of the portions 4a and 4b, the ends of the stirring rod portions 4a and 4b are rounded and bulge toward the rotation shaft.
[Selection diagram] Fig. 1

Description

  The present invention relates to a food stirrer for electrically stirring food such as natto on a table.

  Natto, which has an effect of lowering blood viscosity and activating the brain and has been attracting attention as a healthy food, has conventionally been generally agitated by hand using chopsticks or the like. On the other hand, it is said that natto becomes delicious when stirred about 400 times. However, it takes a lot of effort to stir natto 400 times by hand.

  Patent Literatures 1 and 2 disclose natto stirrers for efficiently stirring natto. These are shown in FIGS. 8 (a) and (b).

  As shown in FIG. 8A, the natto stirrer 101 described in Patent Document 1 includes a rod-shaped gripping portion 110 and a stirring portion 113 including two shafts 113a and 113b arranged in parallel with a gap 112 therebetween. And a large number of small projections 114 are formed on the surface of the stirring section 113.

  When the natto is stirred using the above-described natto stirring tool 101, the natto is pushed on two axes (a plane including the two axes 113a and b and the gap 112), and at the same time, a large number of small projections 114 and the two axes 113a. A large amount of air is mixed into the natto stirred by the gap 112 between the b surface and the two axes (between the two axes 113a and 113b). As a result, a good stirring effect can be obtained.

  Further, as shown in FIG. 8B, the natto stirring tool 121 described in Patent Document 2 includes a scooping portion 125a / b provided at a distal end portion of each of the handle bars 124a / b branched from the base end portion 123. A plurality of small projections 127 are formed between the scooping portion 125 and a part of the handlebar 124, and a small number of small projections 127 are formed between the scooping portion 125 and a part of the handlebar 124. In this configuration, a grain is formed over the protrusion 127 and a concave portion around the protrusion 127.

When the natto is stirred using the natto stirring tool 121, the natto is stimulated by a large number of small projections 127 and graines provided on the scooping portion 125 and a part of the handle rod 124, and the natto is scooped. The container 125 is wound around the part 125 and rotates inside the container, so that a good stirring effect can be obtained.
JP 2002-291602 A (publication date: October 8, 2002) JP 2003-304963 A (publication date: October 28, 2003)

  However, since the above-mentioned natto stirrers 101 and 121 both perform the stirring operation by hand, a better stirring effect can be expected as compared with the case of stirring with chopsticks or the like, but still a large amount of labor is required. Required. In addition, a large number of small projections (114 in the natto agitator 101 and 127 in the natto agitator 121) are formed on the natto agitating tools 101 and 121, and a concave portion between the small projections (114 and 127). In addition, there is a problem that the natto yarn becomes a viscous body and accumulates, making it difficult to wash.

  It is also conceivable to use a general electric hand mixer for stirring natto. FIG. 9 shows a stirring body of this general hand mixer.

  However, when natto is agitated with a hand mixer having a stirrer 130 as shown in the figure, the rotation of the stirrer 130 is too fast to break the natto, and even if the rotation is proper, the stirrer 130 In addition, there is a problem that natto is clumped and forms a lump inside thereof, and good stirring cannot be performed. In addition, similar to the natto stirrers 101 and 121 described above, in a general hand mixer, there is also a problem that natto grains having a thread drawn thereon become entangled with the stirrer 130, which makes it difficult to wash.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide an electric natto stirrer which can stir natto easily, quickly and well, and is easy to wash after use.

  The present invention includes a driving unit having an electric motor and a stirring unit that is driven to rotate by the electric motor, and the stirring unit includes a stirring rod unit that intersects a rotation surface at a position that is offset from a rotation axis of the stirring unit. The stirrer is provided, and the tip of the stirring rod portion is rounded and swells at least toward the rotating shaft.

  First, the rotation surface refers to a plane formed along with the rotation of the stirring unit and perpendicular to the rotation axis of the stirring unit.

  In the electric natto stirrer described above, the stirrer rod inserted into the natto is rotated by the electric motor. The stirring bar is provided so as to intersect the rotation surface at a position shifted from the rotation axis of the stirring unit. Therefore, when the stirring rod portion rotates, a rotational force is applied to the natto along a circle having a predetermined radius (the distance between the rotating shaft and the stirring rod portion) due to friction between the stirring rod portion and the natto. This causes the natto (natto lump) to rotate, for example, in a container or the like.

  Here, according to the above configuration, since the tip of the stirring rod portion is bulged inward (toward the rotation shaft), the natto (lum of natto) is rotated inside the container while being scraped up by the tip. Will be done.

  As a result, the number of times of friction between the beans increases, and a large amount of air is mixed into the natto lump (between the beans), so that a high stirring effect (stringing effect) can be obtained. That is, it is possible to produce natto having a large amount of yarn (main component is a polypeptide) and good in taste and health. In addition, it is said that the above-mentioned polypeptide has the function of lowering the viscosity of blood and increasing the activity of the brain, and the polyglutamic acid contained therein is a kind of so-called umami component.

  Further, the user of the electric natto stirrer only needs to hold the electric natto stirrer during the stirring, so that a great deal of labor is not required for the stirring. Further, although it differs depending on the person, the stirring section rotates at a higher speed than the case of the manual operation, so that the stirring time can be reduced. That is, natto can be stirred easily and quickly.

  Further, the agitating section has a simple structure having only an agitating rod section whose tip end is swollen. Therefore, cleaning after use is extremely easy.

  Furthermore, since the tip of the stirring rod is rounded, even if the tip of the stirring rod contacts the bottom of the container during stirring, the bottom of the container (particularly a commercially available pack container) is damaged. It can be said that there is little risk of breakage or damage.

  Further, in the present invention, it is preferable that a plurality of convex ridges or concave grooves are formed on the side surface of the stirring rod portion along the extending direction thereof.

  According to the above configuration, since a plurality of concave grooves or convex ridges are formed on the side surface of the stirring rod portion, the frictional force between the natto and the stirring rod portion is further increased, and the stirring rod portion does not idle. Natto can be reliably rotated in the container. As a result, the stirring effect of the electric natto stirrer can be further enhanced.

  Further, in the present invention, it is preferable that the driving section is configured to rotate the stirring section at 90 to 300 rotations per minute.

  According to the above configuration, the natto can be rapidly and efficiently stirred without spoiling the shape and taste of the natto and without scattering the natto at the time of stirring.

  In the present invention, it is preferable that the driving unit is provided with control means for adjusting the rotation speed of the stirring unit.

  According to the above configuration, the control unit can adjust the rotation speed of the stirring unit according to, for example, the size and shape of natto grains or the amount thereof. As a result, natto can be more easily and quickly (efficiently) stirred.

  Further, in the present invention, it is preferable that a flat-bottomed support portion is provided at an end of the driving portion opposite to the side provided with the stirring portion.

  According to the above configuration, the electric natto stirrer can be self-standing (placed) with the support portion facing down (to contact a table or the like) and the stirring portion facing upward. Thereby, it is possible to prevent the natto thread or the like adhering to the stirring section from adhering to the table or the like.

  As described above, according to the electric natto stirrer of the present invention, natto that is good in taste and health can be easily and quickly made.

  One embodiment of the present invention will be described below with reference to FIGS. Here, FIG. 1 is a front view of the electric natto stirrer according to the present embodiment, FIG. 2 is a perspective view illustrating a stirring unit in FIG. 1, and FIG. 3 is a block diagram illustrating a driving unit in FIG. It is.

  As shown in FIG. 1, the electric natto stirrer 1 has a support portion 7, a driving portion 2 having a grip portion 5 and a coupler 6, a base end portion 9 and a stirring rod portion 4 (4a and 4b). And a stirring unit 3.

  First, the drive unit 2 and the support unit 7 will be described.

  As described above, the driving section 2 has the grip section 5 and the coupler 6. The grip portion 5 has a cylindrical outer shape (a cylindrical housing to be a portion to be held by a user), and a support portion 7 is provided on one bottom surface portion, and is provided on the other bottom surface portion. A coupler 6 is provided.

  As shown in FIG. 3, a power supply 11, a power switch 12, a motor 13, a changeover switch 16, and a transmission 14 (control means) are provided inside the grip unit 5 (inside the housing). .

  The power supply 11 is for supplying power to the electric motor 13, and uses a dry battery 10 (for example, one in which two single dry batteries are connected in series). As the power supply 11, a DC power supply such as a storage battery in addition to the dry battery 10 may be used, or an AC power supply using a household power supply may be used. The power switch 12 is used to turn on / off the power supply 11 (start / stop the rotation drive of the stirring unit 3).

  The electric motor 13 generates a rotation drive by power supply from the power supply 11. The electric motor 13 includes, for example, a magnetic body connected to the coil and the drive shaft, and a general motor (not shown) that rotates the magnetic body and the drive shaft by a magnetic field formed by the coil is used. However, even if it is not such a motor, it is applicable to the present embodiment as long as it is an electric motor that can generate a rotational drive on the drive shaft.

  The transmission 14 is provided with a plurality of gears, and transmits the rotation to the coupler 6 while reducing the rotational drive of the electric motor 13 (adjusting the rotational speed) according to the size of the natto to be stirred. . The transmission 14 includes, for example, a large gear (not shown) having the largest number of teeth, a middle gear (not shown) having fewer teeth than the largest gear, and a small gear (not shown) having fewer teeth than the middle gear. , Three types of gears are provided. For example, a small gear is selected by the change-over switch 16 so as to have a high rotation speed in the case of large natto, and a low gear in the case of small natto. Medium is selected, and in the case of ground natto, a large gear is selected so as to have a lower rotation.

  Thereby, the rotation speed of the stirring part 3 can be changed according to the size (large grain / small grain / grind) of the natto. Here, Table 1 shows preferred rotation speeds (rotation speeds per minute) according to the size of natto. If the number of rotations of the stirring section 3 is too low, stringiness (stickiness) does not easily occur, and if it is too high, natto grains are scattered.

  As shown in Table 1 above, natto of any size (shape) can be satisfactorily stirred at 90 to 300 rotations.

  As described above, the changeover switch 16 switches (selects) the gear of the transmission 14 to an appropriate gear according to the size of the natto to be stirred. Note that a configuration in which the changeover switch 16 and the power switch 12 are linked may be employed.

  The coupler 6 connects the gripping unit 5 and the stirring unit 3 (see FIG. 1), and transmits the rotational drive controlled by the transmission 14 to the stirring unit 3. The coupler 6 is configured such that, for example, the stirrer 3 is detachable (freely) from the grip 5 in order to facilitate cleaning of the stirrer 3 after use. Note that a configuration in which the agitator 3 and the gripping portion 5 are directly connected without providing the coupler 6 (for example, a configuration in which the rotation shaft of the agitator 3 is directly engaged with the gear of the transmission 14) may be employed. However, in such a case, when the agitating unit 3 is washed, the gripping unit 5 (particularly, the connection between the agitating unit 3 and the transmission 14) is prevented so that washing water or the like does not enter the gripping unit 5. It is preferable that the part (2) has a waterproof structure.

  In addition, the support portion 7 has a disk-shaped (flat bottom) outer shape having a diameter larger than the diameter of the cylindrical grip portion 5. That is, the electric natto stirrer 1 can be placed upright on a desktop or the like with the support portion 7 facing down (self-standing). In addition, the support section 7 may be configured to also serve as a lid of the dry cell storage section in the power supply 11.

  Next, the stirring section 3 will be described.

  As shown in FIG. 1, the stirring section 3 includes a base end portion 9 and stirring rod sections 4 (4 a and 4 b), and is connected to the driving section 2 by a connector 6. Further, as shown in FIG. 2, the stirring unit 3 is rotated around a rotation axis P passing through the coupler 6 and the base end 9. Here, in the group of rotating surfaces formed by the rotation, the rotating surface including the tip portions of the stirring rod portions 4a and 4b is defined as the rotating surface S, and the center thereof is defined as the rotation center X.

  As shown in the figure, the stirring part 3 has a base end part 9 and two stirring rod parts 4a and 4b branched from the base end part 9 in a U-shape symmetrically about the rotation axis P. I have. That is, the distance between the stirring rod 4a and the rotation axis P is substantially equal to the distance between the stirring rod 4b and the rotation axis P. The stirring rod portions 4a and 4b may be asymmetric with respect to the rotation axis P (a configuration in which the distance between the stirring rod portion 4a and the rotation axis P is different from the distance between the stirring rod portion 4b and the rotation axis P). The stirring rod portions 4a and 4b have a cylindrical shape (rod shape), and intersect the rotation surface S at a position shifted from the rotation center X. Further, the tip of each of the stirring rod portions 4a and 4b is bulged toward the rotation axis P while being rounded.

  Further, a plurality of concave grooves 17 are formed on the side surfaces of the stirring rod portions 4a and 4b along the extending direction of the stirring rod portions 4a and 4b (the direction orthogonal to the rotation surface S). The concave groove portion 17 may be formed only in a portion other than the tip portions of the stirring rod portions 4a and 4b, or may be formed on all side surfaces including the tip portions. Since the tip portions of the stirring rod portions 4a and 4b are bulging while being rounded, when the concave groove portion 17 is also formed at the tip portion, the concave groove portion 17 of this portion is also rounded or bulged at the tip portion. It becomes a shape curved along.

  The distance between the two stirring rod portions 4a and 4b is, for example, 3.0 cm. The outer shape of the tip of each of the stirring rods 4a and 4b is, for example, approximately the same as the outer shape of one natto. The material of the stirring rod portions 4a and 4b is preferably stainless steel in consideration of chemical resistance (resistance to rust). However, metal such as aluminum may be plated with stainless steel.

  As described above, in the present embodiment, the stirring section 3 is provided with two U-shaped cylindrical (rod-shaped) stirring rod sections 4a and 4b, but the present invention is not limited to such a configuration. FIGS. 4A and 4B are cross-sectional views illustrating another configuration of the stirring unit 3.

  For example, as shown in FIGS. 7A and 7B, one stirring rod 4c intersects the rotation surface S at a position shifted from the rotation center X on the rotation surface S. It may be formed so that

  That is, the stirring rod portion 4c is configured to extend from the base end portion 9 arranged along the rotation axis P in a direction parallel to the rotation surface S, and to be bent at a right angle in a direction along the rotation axis P from the middle thereof. This may be done (see FIG. 4A). In addition, also in this structure, the tip of the stirring rod part 4c is bulging toward the rotation axis P side of the stirring part 3 while being rounded.

  In addition, the stirring rod portion 4c is stretched from the base end portion 9 arranged so as to include the rotation axis P to the outside (to the side opposite to the rotation axis P side and away from the rotation axis P) while being curved. Alternatively, it may be formed so as to intersect with the rotation surface S at a position shifted from the rotation axis center X. (See FIG. 4B). In addition, also in this structure, the tip of the stirring rod part 4c is bulging toward the rotation axis P side of the stirring part 3 while being rounded.

  Further, although not shown, the stirring section 3 may be constituted by three stirring rod sections 4. In this case, each of the three stirring rod portions 4 is configured to intersect the rotation surface S at a position shifted from the rotation center X on the rotation surface S of the stirring portion 3. In this case, the position of each intersection between each stirring bar 4 and the rotation surface S is asymmetric with respect to the rotation center X (that is, the distance between each intersection corresponding to each stirring bar 4 and the rotation center X). However, it is more preferable to configure the stirring rod portion 4 so as to be different from each other.

  FIGS. 5 (a) and 5 (b) and FIGS. 6 (a) and 6 (b) are cross-sectional views of the stirring rod portion 4. FIG. In the present embodiment, the stirring rod portion 4 (4a, 4b) is cylindrical, and its cross section is circular. In addition, a concave groove portion 17 is formed on the side surface as described above (see FIG. 5A). However, it is not limited to this. For example, as shown in FIG. 6A, a convex ridge 18 may be formed on the side surface of the stirring rod 4 (4a, 4b). The stirring rod 4 (4a, 4b) has a prismatic shape (chopstick-like) (polygonal in cross section), and a concave groove 17 (see FIG. 6A) or a convex ridge 18 (FIG. b)) may be formed.

  Next, the stirring action of the electric natto stirrer 1 will be described. FIG. 7 is an explanatory view (plan view) of a case where a commercially available packed natto is stirred by the electric natto stirrer 1.

  First, the user grips the grip portion 5 of the electric natto agitator 1 and adjusts the changeover switch 16 (adjusts the rotation speed) according to the size of the natto to be agitated. Then, the stirring rods 4a and 4b are inserted to an arbitrary depth in the middle of the natto lump stored in the container (position shown in FIG. 7), and the power switch 12 is turned on. Thus, the stirring rod portions 4a and 4b rotate in the natto lump (at the start of stirring, the rotation speed may be reduced to a higher rotation speed, and after stirring for a predetermined time, the rotation speed may be switched to a higher rotation speed). At this time, the stirring rod portions 4a and 4b rotate inside the container while scooping (scooping) the natto lump by the swelling of the tip portions. Here, since a plurality of concave grooves 17 (or convex ridges 18) are formed on the side surfaces of the stirring rods 4a and 4b, the frictional force between the natto and the stirring rods 4a and 4b increases. The stirring rod portions 4a and 4b surely rotate the natto in the container without idling.

  Thereby, while the number of times of friction between each natto increases, a large amount of air is mixed in the natto lump, and a high stirring effect (stringing effect) can be obtained. In other words, it is possible to produce natto that contains a large amount of polypeptide and is good in taste and health. (Polypeptides are said to reduce blood viscosity and increase brain activity. And the polyglutamic acid contained therein is a source of so-called umami).

  Further, the user only needs to hold the electric natto stirrer 1 during the stirring of the natto, so that the stirring does not require much labor. In addition, the stirring section 3 (stirring rod sections 4a and 4b) rotates (stirs) at a higher speed than when stirring with human hands using chopsticks or the like, so that the stirring time can be greatly reduced. That is, natto can be stirred easily and quickly.

  Further, the stirring section 3 of the electric natto stirrer 1 has a simple structure having only stirring rod sections 4a and 4b whose tip ends are swelled. Therefore, cleaning after use is extremely easy. In addition, as described above, when the stirring unit 3 is configured to be detachable, the washing becomes easier.

  Further, since the tips of the stirring rods 4a and 4b are rounded, even if the tips of the stirring rods 4a and 4b come into contact with the bottom of the container during stirring, the containers (particularly, commercially available packs) can be used. No damage or damage to the bottom of the container).

  INDUSTRIAL APPLICABILITY The present invention can easily and quickly stir a viscous substance such as natto, and thus can be applied to a viscous substance stirrer (a stirrer for business use as well as for home use).

It is a front view of the electric natto stirrer according to the embodiment of the present invention. It is a perspective view explaining the stirring part of the said electric natto stirrer. It is a block diagram explaining the drive part of the said electric natto stirrer. (A) (b) is a front view showing the whole shape of the stirring rod part of the electric natto stirrer according to the embodiment of the present invention. (A) (b) is sectional drawing which shows the cross-sectional shape of the stirring rod part of the electric natto stirrer which concerns on embodiment of this invention. (A) (b) is sectional drawing which shows the cross-sectional shape of the stirring rod part of the electric natto stirrer which concerns on embodiment of this invention. It is explanatory drawing which shows the case where a commercially available packed natto is stirred by the said electric natto stirrer. (A) is a front view explaining the conventional natto stirrer.

(B) is a perspective view explaining the conventional natto stirring tool.
It is a perspective view explaining the stirring body of the conventional hand mixer.

Explanation of reference numerals

DESCRIPTION OF SYMBOLS 1 Electric natto stirrer 2 Drive part 3 Stirrer 4 (4a, 4b, 4c) Stirrer bar 5 Grasping part 6 Coupler 7 Support part 9 Base end 13 Motor 14 Transmission (control means)
17 concave groove 18 convex ridge

Claims (5)

  It has a drive unit provided with a motor and a stirrer that is driven to rotate by the motor, and the stirrer is provided with a stirrer bar that intersects the rotation surface at a position offset from the rotation axis of the stirrer, An electric natto stirrer characterized in that the tip of the stirring rod portion is rounded and swells at least on the rotating shaft side.   The electric natto stirrer according to claim 1, wherein a plurality of convex ridges or concave grooves are formed on a side surface of the stirring rod portion along a direction in which the stirring rod portion extends.   The electric natto stirrer according to claim 1, wherein the driving unit is configured to rotate the stirring unit at 90 to 300 rotations per minute.   The electric natto stirrer according to claim 1, wherein the drive unit includes a control unit that adjusts a rotation speed of the stirring unit.   2. The electric natto stirrer according to claim 1, wherein the driving unit is provided with a flat-bottomed support at an end opposite to the side provided with the stirring unit. 3.