JP2004049395A - Electric cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To shorten the cooking time and speed up extraction of ingredients extract by increasing the pressure in a vessel to elevate the internal temperature above 100 °C at the time of boiling. <P>SOLUTION: This electric cooker includes: the vessel 2 for cooking material for putting in water and ingredients therein; a heating means 4 for cooking material; a steam temperature detecting means 32; a heating amount control means 31; and a pressurizing means 9 for the container 2. When the steam temperature detecting means 32 detects a designated temperature below 100 degrees after the start of cooking, the pressure in the container 2 is increased by the pressurizing means 9, and the heating amount is lowered to control the temperature in a pot above 100 °C. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an electric cooker in which water or broth and ingredients are put in a container and the inside of the container is heated to a high pressure to cook soup.
[0002]
[Prior art]
When cooking consommé soup or pork bone soup served for French or Chinese cuisine, add a certain amount of water, ingredients and seasonings into a pot, and heat the pot with a gas appliance or a heater. ing. (JP-A-9-248161)
The actual cooking method is to heat the pot with water, ingredients, and seasonings, for example, using a heater on a “high heat” and heat it to a wobble. Extract and finish the extract of the stew tool sufficiently to minimize evaporation.
[0003]
If the heating value is not switched from "high heat" to "low heat" at the time of boiling, the boiling state continues and water in the pot evaporates more and more.
[0004]
[Problems to be solved by the invention]
As described above, points to be considered when making soup are to reduce the calorific value during boiling to “low heat”, and to constantly control the calorific value during boiling and maintain the soup temperature at 100 degrees. For this reason, there was a drawback that the worker could not leave the soup pot for a long time of about 4 hours from the time of cooking the soup to the time of finishing. (See Fig. 5)
If the calorific value is not set to "low heat" during cooking, for example, at the start of boiling, evaporation of water continues, and the finished soup volume becomes smaller than desired or the flavor becomes thicker due to evaporation. Or
[0005]
According to the present invention, the pressure in the container is raised at the time of boiling to increase the internal temperature to 100 ° C. or higher, so that the extraction time of the extract such as ingredients is shortened, and the amount of heating is reduced to suppress the evaporation of water.
[0006]
[Means for Solving the Problems]
A first aspect of the present invention is a container for storing water or soup and cooking ingredients, a case for storing the container, a heating means for heating the cooking food, and detecting a temperature of steam generated from the container. Steam temperature detecting means, heating amount control means for adjusting the amount of heating of the heating means, and pressurizing means for closing the vessel to increase the pressure, wherein the heating means starts heating the food by the heating means. When the temperature detecting means detects a predetermined temperature lower than 100 degrees, the pressure in the vessel is increased by the pressurizing means to increase the temperature in the vessel to 100 degrees or more, and this temperature is reduced by the heating amount controlling means. To maintain heat.
[0007]
Secondly, at the end of cooking with reduced heating amount, the inside of the container and the atmosphere are communicated by the pressurizing means.
[0008]
Third, the heating amount by the heating means is set to be the maximum at the start of heating of the food, and is set to approximately one third of the heating amount at the start of heating after the steam temperature detecting means detects the predetermined temperature. is there.
[0009]
Fourth, a cooking time setting means for setting an arbitrary cooking time, a cooking timer for the cooking time by the cooking time setting means, a pressure release timer for measuring a certain time before the end of the time counting by the cooking time setting means, and The cooking time is measured by a cooking timer, and the inside of the container and the atmosphere are communicated by the pressurizing means while the pressure release timer is measured.
[0010]
Fifth, the inside of the container is communicated with the atmosphere by the pressurizing unit until the steam temperature after the start of heating the food reaches a predetermined temperature.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
An embodiment of the present invention will be described with reference to the drawings. 1 is a flowchart of the electric cooker of the present invention, FIG. 2 is a side sectional view of the same, FIG. 3 is a front view of the operation panel, FIG. 4 is a block diagram of the same, and FIG. FIG. 6 is a characteristic diagram in which is compared with FIG.
[0012]
(1) is a cooker main body, and (2) is a bottomed cylindrical container for storing the cooking material (P) of water or soup stock, and is formed of an Al-SUS bonded alloy. (3) is a case for accommodating the container (2), (4) is a heating means (hereinafter simply referred to as simply) comprising a heating coil (not shown) attached to an outer wall of the case and a magnetic material (SUS) of the container. By applying a high-frequency current to the heating coil, a rush current flows between the heating coil and the magnetic material of the container, and the whirl current heats the container to heat the food.
[0013]
(5) is a lid for opening and closing the upper opening of the container (2), which is composed of an upper plate (6) and a lower plate (7), and forms a steam passage (8) penetrating each plate. ing. (9) a ball (10) disposed in the space between the upper plate (6) and the lower plate (7), which is actuated by an electric signal to release a thrust force on the ball to release the steam passage (8); A pressurizing means comprising a plunger (11) for shutting off the passage and sealing the inside of the container, and (12) a steam sensor mounted facing the steam passage (8). (13) an inner lid mounted on the lower surface of the lid (5); (14) a base mounted on the inner lid (13) for mounting the ball (10) having a vapor hole (15) formed thereon. As shown in FIG. 2, in a normal state where the plunger (11) is not operated, the ball (10) separates from the steam hole (15) to communicate the inside of the container (2) with the atmosphere, When (11) is actuated, the ball (10) moves due to its own weight and the inclination of the base (14) near the steam hole (15) to close the steam hole (15) to a pressurized state in which the inside of the container and the atmosphere are shut off. Become. The ball (10) and the steam hole (15) constitute a pressure valve (16).
[0014]
The panel (17) shown in FIG. 3 is attached to the side wall of a frame (not shown) surrounding the case (2), and displays a cooking start time, a cooking time, a rice cooking start time, a rice cooking time, and the like. And the display of the course of heat retention, good night insulation, reheating, cleaning and soup (19), the display of the menu for normal, hard-curry rice (20), and the display of rice types from white rice to brown rice (21).
[0015]
(22) is a course selection means and menu selection means for selecting a rice cooking reservation time, a course, or a menu by rotation, and is referred to as a jog dial in the present invention. This jog dial can directly select a course when rotated directly, and can select a menu when rotated after operating a menu button, which will be described later. Make the settings for
[0016]
A start button (23) is provided at the center of the jog dial (22), and is operated independently of the jog dial to start rice cooking and execute a menu or course selected at the start of cooking. (24) is a rice selection button for selecting a rice type by moving the marker (25) with each press, and (25) is a menu mode button for selecting a menu by one operation, and when a desired menu is determined. After operating the menu mode button once, rotate the jog dial left or right to select a desired menu display character. (26) is a reservation button which is set to a reservation mode by one operation, and after one operation, the jog dial (22) is rotated left or right to set a rice cooking start time. (27) is a cut / cancel button for canceling a set course, menu or the like.
[0017]
The block diagram shown in FIG. 4 will be described. (28) is a course selection means consisting of the above-mentioned jog dial (22), and (29) is a soup cooking time setting means consisting of the above-mentioned jog dial (22). Can be.
[0018]
The set time range here is 30 to 240 minutes, but in practice, when obtaining soup of the same volume, about half the set time when cooking soup with a conventional electric or gas type cooker. And the cooking time is greatly reduced.
[0019]
(30) a course executing means for performing "soup" of the course selected by the jog dial (22), discriminating the course by operating the start button (23) after inputting the set cooking time, and executing the soup cooking; (31) is a heating amount control means for controlling the heating value of the heating means (4) in accordance with the program of the course execution means (30), and (32) is a heating amount control means (32) for detecting the steam temperature detected by the steam sensor (12). In the case where the selected course is "soup", the steam temperature detecting means input to 31) outputs when detecting 75 degrees. (33) is a container temperature detecting means (not shown) for outputting the detected temperature of the temperature sensor in contact with the outer bottom surface of the container (2) to the heating amount control means (31), and (34) cooking of a preset soup The timer means includes a cooking timer (35) for counting time and a pressure release timer (36) for counting a fixed time (5 minutes in this embodiment) before the timer counts up.
[0020]
Next, the operation will be described based on the flowchart of FIG. First, a predetermined amount (completed amount after completion of cooking) of water and a cooked material (P) composed of ingredients such as ginger and green onions and a seasoning are put in a container (2), and the container (2) is placed in a case (3). Housed inside.
[0021]
Thereafter, the lid (5) is closed and cooking is started. In the initial state, as shown in FIG. 2, since the plunger (11) is in a protruding state, the ball (10) has a steam hole ( 15), and the inside of the container (2) communicates with the atmosphere (S1).
[0022]
In this state, the jog dial (22) is operated to sequentially select the course of "heat retention"-"night rest heat retention"-"reheating"-"cleaning", and when the position of "soup" is selected, the start button (23) Is operated to select a soup course (S2).
[0023]
Thereafter, the jog dial (22) is further rotated clockwise or counterclockwise to set the cooking timer (35) as a time (T1) commensurate with the finished soup amount (S3) (120 minutes in this embodiment). ). For example, when 1 liter of water and seasoning are added and cooked for 120 minutes, 0.4 liter of evaporation is obtained, and 0.6 liter of soup is obtained. With 2 liters of water and seasonings, 1.2 liters of soup is produced after 0.8 liters of evaporation.
[0024]
After the setting of the cooking time (T1), the start button (23) is operated to operate the cooking timer (35) to measure the set cooking time (T1) (S4).
[0025]
With the operation of the cooking timer (35), a high-frequency current is applied to the heating coil (4), and the cooked material (P) in the container (2) is heated by the generated heat of 1300 W (S5). As shown in FIG. 5, the temperature of the bottom of the container (cooked food temperature) rises rapidly with the heating of the cooked food, and steam is generated.
[0026]
The temperature of the steam generated from the inside of the vessel also rises with heating, and when the temperature rises to 75 degrees, the steam sensor (12) that senses this temperature inputs the heat to the heating amount control means (31) to supply power to the plunger (11) and simultaneously The high frequency current to the heating coil (4) is reduced by the output of the amount control means (31), and the heating is performed with a heating value of about 350 W which is about 1/3 of the initial value (S6) to (S8). In this case, the heating amount of 1/3 is the optimal heat value for maintaining the temperature in the pot at 100 degrees.
[0027]
On the other hand, the input signal of the steam sensor (12) which has detected the above-mentioned steam temperature of 75 degrees, the pressure valve (9) is in the "closed" state, that is, the plunger (11) is operated by the output from the heating amount control means. The ball (10) is moved by its own weight to close the vapor hole (15) to make the inside of the container pressurized, and thereafter, while maintaining the pressurized state, the low heat heating is continued with a calorific value of 350W (S9).
[0028]
During low heat heating, as shown in FIG. 5, by pressing the inside of the container, the temperature of the cooked product (P) rises to about 105 ° C., and the extract of the ingredient is drawn out and melted in water, and mixed with the seasoning.
[0029]
As the cooking progresses, if the time is counted up to 115 minutes after the start of cooking, which is shorter than the setting of the cooking timer (35) (T1 = 120 minutes) by 5 minutes (S10), the power supply to the heating coil is stopped (S11). The pressure release timer (36) is operated to start measuring the pressure release time for 5 minutes (T2) (S12).
[0030]
During this time period, the operation of the plunger (11) is stopped, the ball (10) is separated from the steam hole (15), and the pressure valve (9) is in an "open" state (S14), and the pressure in the container is reduced. Release to atmosphere and return to atmospheric pressure.
[0031]
When the cooking timer (35) finishes measuring the cooking time (T1 = 120 minutes) and the pressure release timer (36) finishes measuring the pressure releasing time (T2 = 5 minutes) (S15), all cooking ends. This is reported by, for example, an alarm.
[0032]
【The invention's effect】
As described above, the present invention increases the pressure in the container to 100 degrees or more when the steam temperature after the start of heating the food is detected to be lower than 100 degrees, and simultaneously reduces the heating amount. Therefore, there is no need for the operator to stay at the cooking place during cooking and check the cooking state or adjust the heating amount.
[0033]
In particular, when the steam temperature is equal to or lower than a predetermined temperature, the pressure in the container is not increased, and heating is rapidly performed with a high thermal power. When it becomes pressurized, the temperature of the food is raised to 100 degrees or higher by increasing the pressure in the container, and the extract from the ingredients is sufficiently extracted and mixed with the seasoning, and the cooking time is consequently uniform. Can be shortened.
[0034]
Further, at the end of heating and cooking, the inside of the container and the atmosphere are automatically communicated by the pressurizing means, and the lid can be easily and safely opened.
[0035]
Further, since the heating amount is the maximum at the start of heating and is half or almost half of the heating amount at the start of heating when the steam temperature reaches a predetermined temperature of 100 ° C. or less, the rise at the start of heating is sharp. In a short time to contribute to shortening of the overall cooking time, after reaching a predetermined temperature, continue heating without lowering the temperature in the container in a pressurized state, minimize evaporation of water, Ensuring a sufficient amount of finished food (soup).
[0036]
The cooking time is measured by the cooking timer, and the inside of the container is communicated with the atmosphere by the pressurizing means while the pressure release timer is measured. (Soup) can be taken out.
[0037]
In addition, until the steam temperature after the start of cooking reaches a predetermined temperature of 100 degrees or less, the inside of the container and the atmosphere are communicated with each other, so that the food in the container is pressurized at a stage where it is not sufficiently heated. Compared to the case, the temperature of the food and the pressure in the container are balanced, and the heat is effectively used to shorten the start-up time.
[Brief description of the drawings]
FIG. 1 is a flowchart of the electric cooker according to the present invention.
FIG. 2 is a partial side sectional view of the same.
FIG. 3 is a front view of the operation panel.
FIG. 4 is a block diagram similarly.
FIG. 5 is a characteristic diagram comparing a conventional cooking temperature and cooking time.
[Explanation of symbols]
2 container 3 case 4 heating means (heating coil)
9 Pressurizing means 16 Pressure valve 28 Course selecting means 31 Heating amount controlling means 32 Steam temperature detecting means 35 Cooking timer 36 Pressure release timer P Cooking

Claims (5)

A container for storing the food of water or broth and ingredients, a case for storing the container, heating means for heating the food, steam temperature detecting means for detecting a temperature of steam generated from the container, A heating amount control unit that adjusts a heating amount of the unit; and a pressurizing unit that closes the container and pressurizes the cooking product. The steam temperature detecting unit after the heating unit starts heating the cooked food is less than 100 degrees. When a low predetermined temperature is detected, the pressure in the container is increased by the pressurizing means to increase the temperature in the container to 100 ° C. or more, and the temperature is reduced by the heating amount control means to maintain the heating. Electric cooker. 2. The electric cooker according to claim 1, wherein when the cooking with a reduced amount of heating is completed, the inside of the container and the atmosphere are communicated by the pressurizing means. The amount of heating by the heating means is set to a maximum at the start of heating of the food, and is set to approximately one third of the amount of heating at the start of heating after the steam temperature detecting means detects a predetermined temperature. 2. The electric cooker according to 1. Cooking time setting means for setting an arbitrary cooking time, a cooking timer for cooking time by the cooking time setting means, and a pressure release timer for counting a predetermined time before the end of time measurement by the cooking time setting means; 3. The electric cooker according to claim 1, wherein the cooking time is measured by a timer, and the inside of the container is communicated with the atmosphere by the pressurizing means while the pressure release timer is measured. 2. The electric cooker according to claim 1, wherein the inside of the container and the atmosphere are communicated by the pressurizing unit until the steam temperature after the start of heating the food reaches a predetermined temperature. 3.

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