Food Mixing Machine

Abstract

To provide a food material kneader capable of improving the efficiency of milling processing while having a compact structure.SOLUTION: A grinding mortar structure of a food material kneader is composed of a mortar 2 and a rotor 6. The rotor 6 is attached to a motive power shaft 28 disposed through the mortar 2, and is stored in the mortar 2 so as to be relatively rotatable. A milling area is formed between a milling part 4 formed on an inner bottom 2a of the mortar 2 and an opposing milling part 8 arranged under the rotor 6. The inner bottom 2a of the mortar 2 is inclined downward from the outer side to the center side in a rotational radius direction. A circulation flow hole 8c for sending upward a kneading food material flowing toward the center is provided on the center side of the rotor 6. A circulation flow passage 8d inclined downward from the upper end of the circulation flow hole 8c over to the outer side is formed. The kneading food material circulates in the milling area, the circulation flow hole 8c, and the circulation flow passage 8d.SELECTED DRAWING: Figure 4

Description

[Technical field]

[0001] The present invention relates to a home food mixer for processing food into a paste. [Background technology]

[0002] Examples of products that require kneading during the manufacturing process include chocolate, sesame tofu, peanut butter, and soy milk.

[0003] For example, when it comes to chocolate, it is said that the size of cocoa particles that the human tongue perceives as smooth is approximately 20 μm. This is related to the size of the taste buds on the tongue. By reducing cocoa particles of 200 μm or more to about 20 μm, smooth chocolate can be made. Therefore, the higher the proportion of particles of about 20 μm, the better the quality of the chocolate.

[0004] Chocolate sold in general stores comes in a variety of types, from chocolate that is kneaded for around three days in a factory to chocolate that has been made smoother with the addition of emulsifiers.

[0005] A conventional chocolate manufacturing apparatus is disclosed in Patent Document 1. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Publication No. 02-000989 Summary of the Invention [Problem to be solved by the invention]

[0007] Incidentally, as mentioned above, it is not practical for a home-use device to require three days for kneading, but since chocolate that can be said to be delicious is finally produced by kneading cacao nibs for more than eight hours, even food kneading machines used at home conventionally required at least eight hours of kneading.

[0008] Moreover, in conventional food mixers, it takes a considerable amount of time to mix not only chocolate but also other food ingredients such as sesame tofu until they are sufficiently smooth.

[0009] Therefore, an object of the present invention is to provide an ingredient mixer that has a compact configuration yet is capable of improving the efficiency of the grinding process. [Means for solving the problem]

[0010] The food mixer of the present invention is a food mixer having a grinding structure consisting of a mortar and a rotor, and is characterized in that it comprises a grinding section provided on the inner bottom of the mortar and having a plurality of feed grooves formed therein for feeding the food ingredients being mixed from the outside in the radial direction of the rotor to the center, and an opposing grinding section provided on the rotor at a position opposite the grinding section and having a return hole formed on the center side for returning the food ingredients being mixed to an upper food input area.

[0011] According to the present invention, the grinding section provided on the inner bottom of the mortar has a plurality of feed grooves formed from the outside to the center, so that the ingredients being kneaded can be collected in the center. In addition, the return holes formed in the center of the rotor allow the ingredients being kneaded in the grinding area between the grinding section and the opposing grinding section to be returned to the ingredients input area above. This allows the ingredients to be fed in one direction. It is possible to efficiently carry out kneading while circulating the material in the opposite direction.

[0012] In the above configuration, the opposing grinding portion is characterized in that a plurality of protrusions are formed so as to extend forward in rotation from the center side toward the outside.

[0013] According to this configuration, the ridges formed on the opposing grinding sections are formed so as to extend from the center toward the outside toward the front of the rotation, so that the ingredients that flow in from the outside and are collected by the ridges while being kneaded flow toward the center behind the rotation. This allows the ingredients to be sent to the center after grinding while grinding by the ridges, making it possible to circulate efficiently despite the simple structure.

[0014] In the above configuration, the dimension between a pressure applying section which is formed concavely between adjacent protrusions and applies pressure to the food material, and a pressure receiving section which is formed between adjacent feed grooves and receives the pressure of the pressure applying section, is characterized in that it is formed so as to gradually decrease from the outside toward the center.

[0015] According to this configuration, the dimension between the concave pressure section of the opposing grinding section and the pressure receiving section of the grinding section is gradually reduced toward the center, so ingredients are arranged in order of decreasing particle size from the outside in. This allows ingredients of different particle sizes to be ground simultaneously, greatly shortening the processing time.

[0016] In the above configuration, the grinding section is characterized in that it is inclined downward toward the center.

[0017] According to this configuration, the grinding section of the mortar is inclined downward toward the center, so that the food ingredients are smoothly fed toward the center in the circulation direction.

[0018] In the above configuration, a return rib inclined toward the rotation front from the upper end to the lower end is formed on the inside of the return hole.

[0019] According to this configuration, the reflux rib formed inside the reflux hole is inclined from the upper end to the lower end toward the front of the rotation, so that the ingredients gathered in the center during mixing are lifted relatively along the slope of the reflux rib by the rotation of the rotor. Then, the ingredients lifted to the upper end of the reflux hole flow outward by centrifugal force. As a result, the rotation for grinding promotes the circulation of the ingredients, improving the processing efficiency.

[0020] In the above configuration, a return flow passage is formed above the rotor, the return flow passage inclining downward from the return hole toward the outside.

[0021] According to this configuration, a reflux path is formed above the rotor from the reflux hole toward the outside, so that the ingredients being kneaded can be returned to the outside more smoothly by flowing down the inclined surface in addition to the centrifugal force. [Brief description of the drawings]

[0022] [Figure 1] 1 is a perspective view showing an exploded state of a food mixer according to an embodiment of the present invention; [Diagram 2] 2A and 2B show the lower structure of the mortar of the food mixer of FIG. 1, where (a) is a perspective view and (b) is a plan view. [Diagram 3] 2A and 2B show a rotor of the food mixer of FIG. 1, in which (a) is a perspective view and (b) is a bottom view. [Figure 4] FIG. 2 is a vertical cross-sectional view of a mortar and a rotor of the food mixer of FIG. 1. [Diagram 5] The enlarged cross-sections of the grinding area of ​​the rotor and the mortar are shown, where (a) is a diagram of the feed groove of the mortar overlapping with the pressure part of the rotor, and (b) is a diagram of the pressure-receiving part of the mortar overlapping with the protrusions of the rotor. [Figure 6] 1 is a plan view showing an overlapping state between the feed groove of the die and the protrusion of the rotor. FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will now be described with reference to the drawings.

[0024] 1 shows an exploded perspective view of a food mixer 1 of the present invention. In order to focus on the explanation of the mill structure of the food mixer 1, only the mill 2, rotor 6, and the surrounding structure are shown.

[0025] A power shaft 28 is disposed so as to penetrate from below the bottomed cylindrical mortar 2, which has a through hole formed in the center of the bottom. A rotor 6, which constitutes a grinding mill structure together with the mortar 2, is attached to the power shaft 28 and is housed inside the mortar 2 so as to be capable of relative rotation. The rotor 6 is also connected from above to a spring 20 and a spring presser 22 via a connecting joint 24. The spring 20 is a biasing means for pressing the rotor 6 downward relative to the power shaft 28. The biasing force of the spring 20 can apply a certain amount of downward pressure to the food material being ground in addition to the weight of the rotor 6. The power shaft 28 is fixed to an IH coil stand 26 equipped with a heating mechanism for tempering.

[0026] A grinding section 4 is formed on the inner bottom 2a side of the mortar 2 (described later with reference to FIG. 2). A grinding section (opposing grinding section) 8 is provided below the rotor 6 in an area facing the grinding section 4.

[0027] Fig. 2 shows the lower structure of the mortar 2, with (a) being a perspective view and (b) being a plan view. In the configuration according to this embodiment, the mortar 2 is composed of multiple parts. In Fig. 2, only the lower structure including the bottom part is shown among the multiple parts in order to make it easier to understand the structure of the inner bottom 2a. As can be seen in Fig. 2(a), a cylindrical central cylindrical wall 2c is formed on the central side of the inner bottom 2a, surrounding the power shaft 28 (see Fig. 1) that is disposed penetrating through it.

[0028] In addition, the inner bottom 2a is formed with a plurality of feed grooves 4a extending radially from the outside to the center in the direction of the rotation radius of the rotor 6 (see FIG. 1). The food mixer 1 according to this embodiment can handle a variety of food ingredients, but when making chocolate, the feed groove 4a is suitable for a depth of about 600 μm. The cross-sectional shape of the bottom of the feed groove 4a is gently curved so that the central region in the width direction is the deepest. The food ingredients being mixed can be sent in the radial direction through the feed groove 4a. As will be described in detail later using a vertical cross-sectional view, the inner bottom 2a of the mortar 2 is formed so that the center side is lower. In this way, the mortar 2 according to this embodiment is configured so that the food ingredients being mixed are sent from the outside to the center in the radial direction.

[0029] A sector-shaped pressure-receiving portion 4b is formed between adjacent feed grooves 4a. The food material is ground on this pressure-receiving portion 4b between the rotor 6. In the configuration according to the present embodiment, the pressure-receiving portion 4b is formed at the same height as the upper end of the feed groove 4a.

[0030] FIG. 3 shows the rotor 6, where (a) is a perspective view and (b) is a bottom view.

[0031] The grinding section 8 of the rotor 6 is formed from the outer edge to the bottom surface in the radial direction. The part of the grinding section 8 formed on the outer edge is provided to roughly grind relatively large ingredients immediately after they are added, and also functions as an intake section 10 that takes in ingredients circulating during kneading. The intake section 10 shown in FIG. 3(a) is composed of an intake slope 10a that slopes downward toward the outside in the radial direction, a grinding edge 10b at the lower end of the intake slope 10a, and an intake side wall 10c that defines the intake section 10. The function of this intake section 10 will be described in detail later.

[0032] As shown in FIG. 3(b), a plurality of curved ridges 8a are formed on the bottom surface side so as to span between the outer side and the center side in the direction of the rotation radius. The rotation direction of this rotor 6 is clockwise in the perspective view of FIG. 3(a) and counterclockwise in the bottom view of FIG. 3(b). The ridges 8a are curved so that the front side of rotation is concave. The line width of the ridges 8a is approximately constant from the outer side to the center side, and the rear side of rotation is curved so that it bulges. As can be seen in FIG. 3(b), the outer side of the ridges 8a is located further forward in the direction of rotation of the rotor 6 than the center side. Therefore, the outer side of the ridges 8a rotates first.

[0033] Between adjacent ridges 8a, a pressurizing section 8b is formed so as to be concave in the height direction. The depth of the pressurizing section 8b is formed so as to become deeper in the order of pressurizing sections 8ba, 8bb, 8bc, and 8bd from the center side. In other words, the dimension between the pressure receiving section 4b (see FIG. 2) of the mortar 2 arranged opposite to the pressurizing section 8b is formed so as to become gradually smaller from the outside toward the center side. Because of this formation, the food material taken in from the intake section 10 on the outer edge side of the rotor 6 is first ground in the outer pressurizing section 8bd, and is ground while moving toward the center side in order of the grain size from the smallest to the largest.

[0034] A return hole 8c is formed in the center of the rotor 6, penetrating in the vertical direction. This return hole 8c is formed in order to return the ingredients being kneaded in the grinding region between the grinding section 4 of the mortar 2 and the grinding section 8 of the rotor 6 to the upper side of the rotor 6. As a result, the ingredients being kneaded circulate between the grinding regions above and below the rotor 6.

[0035] As shown in the perspective view of FIG. 3(a), a reflux rib 8e is formed inside the reflux hole 8c so as to extend in a spiral shape along the inner wall. In this embodiment, as shown in FIG. 3(b), four reflux ribs 8e are provided, and all of them are inclined downward from the top to the front side of the rotation. As a result, when the rotor 6 rotates, the ingredients collected at the center side through the feed groove 4a as described above are sent relatively to the upper part of the rotor 6 along the inclination of the reflux rib 8e. On the upper surface side of the rotor 6, reflux paths 8d for sending the ingredients lifted through the reflux hole 8c to the outside are formed in four directions at 90 degree intervals.

[0036] In the configuration according to the present embodiment, each of the reflux channels 8d is formed in a sector shape. Moreover, the reflux channels 8d are inclined downward from the reflux holes 8c toward the outside. Therefore, the food ingredients overflowing from the reflux holes 8c flow radially outward along the inclined surface of the reflux channels 8d.

[0037] Furthermore, during operation, centrifugal force acts as the rotor 6 rotates, so the air quickly spreads out in a fan shape and flows almost evenly into the intake portion 10 at the outer edge of the rotor 6.

[0038] Here, the operation of the capture unit 10, the configuration of which has been outlined above, will be described.

[0039] The intake side walls 10c formed on the sides of the intake slope 10a constituting the intake section 10 in the rotation direction are inclined so that the upper end side protrudes further forward in the rotation direction than the lower end side. As a result, when ingredients with relatively large particle sizes are put into the intake section 10 at the start of operation of the food mixer 1 (see FIG. 1), the intake side walls 10c on both ends of the intake slope 10a on the rear side of rotation guide the ingredients by pushing them downward. The ingredients pushed downward in this way descend along the intake slope 10a and reach the position of the grinding edge 10b.

[0040] The grinding edge 10b is formed in a straight line, as can be seen in Fig. 3(a). The straight grinding edge 10b rotates relative to the cylindrically curved inner wall 2b (see Fig. 2(a)) of the mortar 2. Therefore, when focusing on a specific position along the inner wall 2b, the distance between the inner wall 2b and the grinding edge 10b changes as the grinding edge 10b passes. The food material that enters the space where the distance between the edge 10b changes is crushed by the pressure of the crushing edge 10b, which pushes the food material relatively in the direction of the rotation radius. In this way, the food material with a relatively large particle size at the initial stage is roughly crushed by the intake section 10. For example, if the food material is chocolate, the cacao nibs that are put in first are roughly crushed by the intake section 10.

[0041] Fig. 4 shows a central vertical cross-sectional view of the mortar 2 and the rotor 6. As mentioned above, the power shaft 28, which is disposed through the center of the mortar 2, supports the rotor 6 so that it can rotate relative to the mortar 2. Note that the dimension between the grinding section 8 (pressurizing section 8b) of the rotor 6 and the grinding section 4 (pressure-receiving section 4b) of the mortar 2 is very small compared to the overall size, so it will be explained separately later using Fig. 5, which shows an enlarged view of the grinding area. Here, the general flow of the ingredients during kneading will be explained.

[0042] The space surrounded by a dashed line in the mortar 2 above the rotor 6 is the food input area R1. If chocolate is being mixed, cacao nibs are input into this food input area R1. The input food is taken in through an intake section 10 between the outer edge of the rotor 6 and the inner wall 2b of the mortar 2.

[0043] In Fig. 4, the circulation of the ingredients during kneading is shown by a series of solid arrows. As described above, the grinding section 4 of the mortar 2 is inclined downward toward the center.

[0044] The reflux path 8d formed on the upper surface of the rotor 6 is inclined downward from the center toward the outside as shown by the dotted line. When the food material is lifted by the reflux rib 8e of the reflux hole 8c leaves the upper end of the reflux hole 8c, it flows downward due to the inclination of the reflux path 8d and is pulled outward by centrifugal force. As a result, the food material quickly passes through the reflux path 8d and is taken in again from the intake section 10 formed between the outer edge of the rotor 6 and the inner wall 2b of the mortar 2. The circulation speed can be adjusted in the design stage by appropriately selecting the inclination angle of the reflux rib 8e in the reflux hole 8c, the number of reflux ribs 8e, the inclination angle of the reflux path 8d, the width of the reflux path 8d, etc., as well as the rotation speed of the rotor 6.

[0045] The rotor 6, which is attached to the power shaft 28 via the connecting joint 24, is provided so as to be movable up and down relative to the power shaft 28. The rotor 6 is biased downward via the connecting joint 24. As a result, when foodstuffs with a relatively large grain size get caught between the rotor 6 and the mortar 2, the rotor 6 can retreat upward against the bias of the spring 20.

[0046] 5 shows an enlarged cross section of the grinding region R2 of the rotor 6 and the mortar 2, where (a) is a diagram showing the feed groove 4a of the mortar 2 overlapping with the pressure section 8b of the rotor 6, and (b) is a diagram showing the pressure-receiving section 4b of the mortar 2 overlapping with the protruding strip 8a of the rotor 6. Here, for ease of explanation, the distance between the mortar 2 and the rotor 6 is exaggerated and shown diagrammatically. The area surrounded by a dashed line in FIG. 5(a) is the grinding region R2 formed between the grinding section 4 on the mortar 2 side and the grinding section 8 on the rotor 6 side.

[0047] 5(a), the ridges 8a are the white portions not shaded below the rotor 6. As described above, in the configuration according to the present embodiment, the pressurizing section 8b is divided into four pressurizing sections 8ba, 8bb, 8bc, and 8bd.

[0048] On the other hand, the white part not shaded above the grinding section 4 on the mortar 2 side is the feed groove 4a. Through this feed groove 4a, ingredients of various particle sizes in the kneading stage are collected and sent to the return hole 8c on the central side.

[0049] In FIG. 5(a), the inlet slope 10a and the grinding edge 10b are shown. The space formed between the inlet slope 10a and the inner wall 2b of the mortar 2 is used for mixing cocoa powder. It is made large enough to accommodate the nib.

[0050] As described above, the cocoa nibs are pushed downward by the intake side wall 10c, which is inclined forward as the intake part 10 rotates, and sent to the grinding edge 10b side, where they are pressed against the inner wall 2b of the mortar 2 by the grinding edge 10b and crushed. Here, the nibs that have been crushed to a certain degree and have become smaller in particle size can slide between the pressure part 8b and the pressure-receiving part 4b. The food material that slides between the pressure part 8b and the pressure-receiving part 4b first enters the pressure section 8bd, which is the area with the largest gap of 100 μm.

[0051] The food material whose particle size has been further reduced in the pressurized section 8bd advances to the next pressurized section 8bc, which is spaced 80 μm apart. In this manner, the food material advances in sequence to the pressurized section 8bb, which is a 60 μm region, and the pressurized section 8ba, which is a 40 μm region.

[0052] FIG. 5(b) shows the state where the pressure receiving portion 4b and the protruding strip 8a overlap. The food material is compressed and ground mainly in the area where the pressure receiving portion 4b and the pressure receiving portion 4b face each other. As shown in FIG. 5(b), when the protruding strip 8a passes over the pressure receiving portion 4b, the food material is swept out in the direction of rotation. Then, the food material is replaced by the food material contained in the next concave pressure receiving portion 8b that has rotated across the feed groove 4a. In this way, the food material is ground by the pressure receiving portion 8b while moving alternately between the feed groove 4a and the pressure receiving portion 4b. Here, FIG. 6 is also referred to.

[0053] 6 is a plan view showing an overlapping state between the feed groove 4a of the die 2 and the protruding strip 8a of the rotor 6. In FIG. 6, the rotor 6 side is shown by a dotted line for the sake of convenience so that the relative position of the rotor 6 with respect to the die 2 can be easily understood.

[0054] As described above, it can be seen in FIG. 6 that the outer end of the ridge 8a extends ahead of the center end in the rotation direction. Therefore, the ridge 8a starts to cross each feed groove 4a from the outside. That is, when the ridge 8a passes over the feed groove 4a, the crossing position moves from the outside to the center. This allows the ingredients being kneaded to be sent to the center by scraping them along the feed groove 4a with the ridge 8a. In this way, pressure is applied to the ingredients being kneaded from the outside of the rotation radius toward the center, so a force is generated that pushes the ingredients upward through the return hole 8c. In addition, since the return hole 8c is formed with the return rib 8e, the upward guiding action of the return rib 8e makes it possible to smoothly return the ingredients being kneaded to the upper part of the rotor 6 (the ingredient input area R1 side).

[0055] According to the food mixer 1 of this embodiment, not only is there a grinding action between the pressure section 8b and the pressure section 4b, but there is also a shearing action. As can be seen in Fig. 6, the ridges 8a passing over the feed groove 4a cross the leading edge of the feed groove 4a like scissors. This allows relatively large grains of food that are lifted up from the feed groove 4a to be crushed by the shearing action between the ridges 8a and the feed groove 4a.

[0056] The larger the grain size of the food material, the higher the probability that it will be caught by the ridges 8a passing through the feed groove 4a, so that food materials with larger grain sizes will remain in the grinding region R2 for a longer period of time than food materials with relatively smaller grain sizes.

[0057] Therefore, ingredients with relatively small particle sizes flow quickly from the outside toward the center while being repeatedly ground between the pressure applying portion 8b and the pressure receiving portion 4b, thereby increasing the frequency of circulation.

[0058] That is, since the coarse pulverization and the fine pulverization proceed simultaneously without interfering with each other, it is possible to greatly shorten the kneading time.

[0059] The configuration described above is one example of the present invention, and further includes the following modified examples.

[0060] (1) In the above embodiment, the convex strips 8a of the grinding section 8 of the rotor 6 are curved, but they may be formed in a straight line as long as at least the outer side is inclined toward the front of the rotation more than the center side. However, as in the configuration of this embodiment, when the convex strips 8a are curved so that the front side of the rotation is concave, the angle at which they intersect with the feed groove 4a is larger on the outer side than on the center side. If the intersection angle is large, the force of shearing is concentrated in a narrow range, which increases the force, making it easier to grind. In the initial stage, when the proportion of ingredients with large particle sizes is relatively high, the shearing between the feed groove 4a and the convex strips 8a is promoted on the outer side in the rotation radius direction, which leads to a reduction in the kneading time. Therefore, it is desirable that the convex strips 8a are curved so that at least the outer side is concave toward the front of the rotation.

[0061] (2) In the above embodiment, the ridges 8a are formed with approximately the same width from the center to the outside. However, the width may be different at each point extending from the center to the outside. The shape of the ridges 8a on the rear side of rotation does not affect the shear action between the ridges 8a and the feed groove 4a. However, if the ridges 8a are curved so as to bulge rearward, the food inlet on the outer side in the radial direction of rotation is opened widely, improving circulation efficiency.

[0062] (3) In the above embodiment, the crushing edge 10b is formed in a straight line. However, the crushing edge 10b is not limited to a straight line as long as the distance between the crushing edge 10b and the inner wall 2b of the mortar 2 varies. For example, the crushing edge 10b may be formed in a curved shape with a different curvature from the inner wall 2b. It may also be wavy.

[0063] (4) In the above embodiment, the rotor 6 is configured as a combined body in which the upper side where the return flow path 8d is provided and the lower side where the grinding unit 8 is provided are combined as separate members. However, the return flow path and the grinding unit may be integrally formed.

[0064] (5) In the above embodiment, the grinding unit 4 is formed directly on the inner bottom 2a of the mortar 2. However, a separate grinding unit may be combined with the inner bottom 2a of the mortar 2 to form a combined body.

[0065] (6) In the above embodiment, a configuration in which a grinding structure is provided even in the side area of ​​the rotor 6, such as the intake section 10, has been shown as an example. However, the intake section 10 is not an essential component, and a configuration in which a space is simply provided between the intake section 10 and the inner wall of the mortar 2 so that food ingredients can be taken in may also be used.

[0066] (7) In the above embodiment, the feed groove 4a of the grinding section 4 on the mortar 2 side is formed to extend in the radial direction passing through the center of rotation. However, it does not have to be formed toward the center of rotation. For example, if the feed groove 4a is formed with an inclination so that the center side is ahead of the outside in the radial direction of rotation, the flow of ingredients toward the center side is promoted by friction of the rotating rotor 6, and the circulation efficiency is further increased.

[0067] (8) In the above embodiment, the pressure applying portion 8b on the rotor 6 side is configured so that the distance between the pressure applying portion 4b of the mortar 2 and the pressure applying portion 8b is gradually reduced from the outside to the center. However, the distance may be reduced stepwise from the outside to the center by a smooth curved surface. [Industrial Applicability]

[0068] The food material mixer of the present invention can be widely used for food materials that require mixing in the manufacturing process, and is also useful for food materials such as sesame tofu, peanut butter, and soy milk. [Explanation of symbols]

[0069] 1. Food mixer 2. Mortar 2a inner sole 2b inner wall 2c Central cylindrical wall 4 Grinding section 4a Feed groove 4b Pressure receiving part 6 Rotor 8 Grinding section (opposing grinding section) 8a Convex stripe 8b Pressure section 8ba pressurized section (40μm) 8bb pressurized section (60μm) 8bc Pressurized section (80μm) 8bd Pressurized section (100μm) 8c Reflux hole 8d Return path 8e Reflux rib 10 Intake section 10a Intake slope 10b Grinding Edge 10c Intake side wall 20 Spring 22 Spring holder 24 Connecting joint 26 IH coil stand 28 Power Shaft R1 Food input area R2 grinding area

Claims

1. A food mixer having a mill structure with a mill and a rotor, A grinding section provided on the inner bottom of the mortar, in which a plurality of feed grooves are formed to feed the ingredients being kneaded from the outer side to the center side in the radial direction of the rotor; an opposing grinding section provided in the rotor at a position facing the grinding section, the opposing grinding section having a return hole formed in the center side for returning the ingredients being kneaded to an ingredient input area above; A food mixer comprising:

2. 2. The food mixer according to claim 1, wherein the opposing grinding section is formed with a plurality of ridges extending forward in a rotational direction from the center toward the outside.

3. 3. The food mixer according to claim 2, wherein the dimension between a pressure section formed concavely between adjacent ridges to apply pressure to the food material and a pressure-receiving section formed between adjacent feed grooves to receive the pressure of the pressure section is gradually reduced from the outside toward the center.

4. 4. The food mixer according to claim 1, wherein the grinding section is inclined downwardly toward the center.

5. 5. The food mixer according to claim 1, wherein a reflux rib is formed on the inside of the reflux hole, the reflux rib inclining forward in rotation from the upper end to the lower end.

6. 6. The food mixer according to claim 1, wherein a reflux passage is formed above the rotor, the reflux passage inclining downward from the reflux hole toward the outside.

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