JP2006280540A - Pressure cooking method and electric pressure cooker executing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To make the inside of an inner pot return to an atmospheric pressure when finishing steaming by optimally selecting or setting the steaming time after pressure cooking such as stewing except for rice cooking. <P>SOLUTION: After the pressure cooking such as the stewing except for the rice cooking is executed with the inside of the inner pot 3 retained at a prescribed pressure by a pressure valve 33 while heating the inner pot 3 inside a vessel 2 with the lid closed, steaming is executed for a set time for decompressing the inner pot with temperature decrease, and when finishing the steaming, the pressure valve 33 is automatically opened to open the inside of the inner pot 3, or the opening and a notification is executed to attain the purpose. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a pressure cooking method in which rice is cooked and cooked in a pressurized state by being electrically heated by a heater, electromagnetic induction, or the like, and an electric pressure rice cooker performing the same.

Electric pressure rice cookers that can cook rice in a pressurized state, other than cooking, are already known (see, for example, Patent Documents 1 and 2). Patent Document 2 is one in which the one described in Patent Document 1 can be heated while maintaining a predetermined pressure range exceeding atmospheric pressure, but the internal pressure is reduced to atmospheric pressure by natural heat dissipation after the heating is completed. Therefore, the duration of the pressure holding process for holding the cooking pan in a sealed state after the heating has been completed could not be set, and this can be performed after the heating of the cooking pot has been completed. Thus, a technique for improving usability in performing various cooking is disclosed, and after the lapse of this duration, a decompression step for forcibly cooling the cooking pan with a cooling fan is provided. Is not discharged outside the container. As a result, there are no problems such as condensation of steam discharged from the inner pot, sudden boiling due to sudden pressure reduction in the inner pot, and scattering of the contents of the inner pot to the outside.
Japanese Patent Laid-Open No. 9-238830 JP 2004-141675 A

  However, even in the one described in Patent Document 1, although the pressure is reduced unless the inside of the inner pot is opened by natural cooling after the end of heating, there is no change in maintaining the pressurized state, and steaming usually performed during that time is also maintained. The process is performed in a pressurized state until the pressure is reduced to atmospheric pressure. If there is a case where the lid is opened based on automatic determination or self-determination of steaming without reducing the pressure to atmospheric pressure, the internal pressure is blown all at once, so the pressure reduction has not progressed. This may cause condensation water and contents to bump and scatter. Therefore, if the steaming is completed after waiting for the pressure to be reduced to the atmospheric pressure, the steaming time cannot be set freely, and the steaming excessive state is caused without utilizing the early steaming effect in the pressurized state.

  Since the pressure holding process time is set in the device described in Patent Document 2, the steaming time can be set based on the setting, and at the end of the pressure holding process, forced cooling is performed by a cooling fan to achieve early pressure reduction to atmospheric pressure. Therefore, it is easy to prevent the lid from being opened before the return to atmospheric pressure, but it is difficult to prevent the lid from being opened before the return to atmospheric pressure while operating the cooling fan. There is no guarantee that it will not cause splashes. This is especially true considering that the return time to atmospheric pressure varies greatly depending on differences in environmental temperature and cooking amount.

  In view of the above two problems, the object of the present invention is to optimally select or set the steaming time in pressure cooking such as stew other than rice cooking, and return to the atmospheric pressure in the inner pot at the end of steaming An object of the present invention is to provide a pressure cooking method and an electric pressure rice cooker that performs the pressure cooking method.

  In order to achieve the object as described above, the pressure cooking method of the present invention is a stew other than rice cooking in a state in which the inner pot is kept at a predetermined pressure by a pressure valve while heating the inner pot in the container with the lid closed. After performing the pressure cooking, steaming is performed for a set time by reducing the pressure accompanying the temperature drop, and when the steaming is completed, the pressure valve is automatically opened to open the inner pot, or to open and notify It is characterized by.

  In such a configuration, after pressure cooking such as stew other than rice cooking, steaming to lower the temperature and reduce the pressure is performed for a set time, and at the end of steaming, the pressure valve is automatically opened to open the inner pan and return to atmospheric pressure Therefore, at the end of steaming at the set time, the return time to the atmosphere in the inner pot can be matched regardless of the temperature drop of the inner pot and the progress of depressurization, and it can also be notified as the set time elapses it can.

  An electric pressure rice cooker that realizes such a method is an inner pot that cooks cooking, cooking other than rice cooking by cooking in a vessel, a lid that opens and closes the vessel, and a lid closed state And an electric pressure rice cooker comprising heating means for performing the heating, a pressurizing valve for keeping the inside of the inner pot at a predetermined pressure while letting the steam in the inner pot to the outside on the lid side, and a control means for controlling the cooking operation The control means, following the cooking process such as stew other than rice cooking in the pressurized state, performs the steaming process to reduce the pressure by lowering the temperature, and when the steaming process is completed, the pressurizing valve is opened and the inside of the inner pot is opened Alternatively, it is sufficient to perform opening and notification, and the above-described pressure cooking method can be reliably achieved according to the control program.

  The set time of steaming or the end of steaming is set according to any of the standard menu, selection menu, cooking amount, pressurizing time, pressurized cooking temperature, steaming temperature, detection time of return to atmospheric pressure, user setting, Alternatively, it is possible to realize steaming for a set time corresponding to cooking conditions regardless of the progress of the pressure reduction in the inner pot in the steaming for reducing the pressure accompanying the temperature drop after the pressure cooking.

In a further configuration, the cooking process in the pressurized state is performed by heating control that maintains a predetermined pressurized cooking temperature above the boiling temperature.
The predetermined pressurization temperature that exceeds the set or determined boiling temperature means a so-called pressurization state that exceeds the atmospheric pressure, and the degree of surplus means the pressurization level, so by setting the pressurization temperature, A predetermined pressurization state that does not depend on the set pressure by the pressurization valve can be satisfied without verifying the pressure.

In this case, the transition to the pressurized state in the cooking process is determined by determining that the average temperature within the unit time after the initial detection of the predetermined pressure temperature has reached the predetermined pressure temperature. In the further configuration, which is the pressure cooking start information and the determination is repeated until the transition is determined,
Even if the temperature rise response to the predetermined pressurization temperature is uneasy due to the adhering dust of the pressurization valve, the tilt of the rice cooker, the instability of the lid closing, etc., by ensuring the average temperature within the unit time The predetermined pressurization state is substantially secured, and the subsequent control and cooking can be performed appropriately.If the predetermined pressurization temperature cannot be obtained even after performing the predetermined number of times, the cooking is stopped as an abnormal situation, Measures such as warnings can be taken.

In this case, an egg cooking menu such as tea fumigation or pudding is provided, and when the egg cooking menu is selected, the control means uses the pressure cooking start information that the predetermined pressure cooking temperature is initially detected. Then
Although it is overcooked that the nest is formed by boiling for a long time to perform pressure cooking in egg cooking, it is the first time by using pressure cooking start information from the time of detection of the first pressure temperature By detecting the pressurizing temperature and monitoring the temperature for a unit time to determine the pressurizing temperature, or repeating it, it is possible to prevent overcooking.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations.

  According to the pressure cooking method and electric pressure rice cooker of the present invention, in pressure cooking such as stew other than rice cooking, priority is given to the end point of steaming, so it is possible to match the return to the atmosphere in the inner pot during steaming, The set time can be freely selected and determined in accordance with the cooking conditions, and even if the lid is opened at the end of steaming, the condensed water and contents do not cause sudden boiling and scattering, and it is safe. In addition, the time can be correctly notified as the set time elapses.

  The set time of steaming or the end of steaming is set according to any of the standard menu, selection menu, cooking amount, pressurizing time, pressurized cooking temperature, steaming temperature, detection time of return to atmospheric pressure, user setting, Alternatively, it is possible to realize the steaming for the time set in accordance with the cooking conditions without being limited by the progress of the decompression during the steaming process.

In the further configuration, the cooking process in the pressurized state is performed by heating control that maintains a predetermined pressurized cooking temperature that exceeds the boiling temperature according to the standard menu, selection menu, cooking amount, etc.
Depending on the setting of the pressurization temperature, a predetermined pressurization state that does not depend on the set pressure by the pressurization valve can be satisfied without verifying the pressure. Can be selected and executed.

In this case, the transition to the pressurized state in the cooking process is determined by determining that the average temperature within the unit time after the initial detection of the predetermined pressure temperature has reached the predetermined pressure temperature. In the further configuration, which is the pressure cooking start information and the determination is repeated until the transition is determined,
Even if the temperature rise response to the predetermined pressurization temperature is uneasy for some reason, the predetermined pressurization state can be substantially secured and cooking can be performed appropriately, and the predetermined pressurization temperature cannot be obtained. As an abnormal situation, it is possible to stop cooking and take measures such as warnings, so that safety can be achieved.

In this case, an egg cooking menu such as tea fumigation and pudding is provided, and when the egg cooking menu is selected, the control means includes the pressure cooking start information and the predetermined cooking time information after the predetermined pressure cooking temperature is initially detected. In a further configuration,
Pressurized cooking in egg dishes tends to be overcooked, but it does not cause overcooking on the contrary to determine whether the predetermined pressurization temperature has been reached by starting pressurized cooking from the time of detection of the first pressurization temperature Cooking can be achieved.

  Hereinafter, embodiments of a pressure cooking method such as stewing other than rice cooking and an electric pressure rice cooker according to the present invention will be described in detail with reference to the drawings to provide an understanding of the present invention. The following description is a specific example of the present invention, and does not limit the description of the claims.

  The electric pressure rice cooker according to the present embodiment has a basic configuration generally common as a heating-type rice cooker, and is heated in a container 2 that is closed with a lid 1 as shown in FIG. The inner pot 3 that is heated and cooks by heating, the heating means 4 that performs the heating, the temperature sensor 5 that detects the temperature of the inner pot 3, and the heating means 4 based on the inner pot temperature that the temperature sensor 5 detects. The control means 6 which cooks and cooks by controlling by the various rice cooking modes and cooking modes which were preset and set on the operation panel 231 by the user is provided. In the present embodiment, as the heating means 4, an example is shown in which a heating coil 11 that mainly heats the contents by causing the inner pot 3 to generate heat by electromagnetic induction is used, but is not limited thereto. Various heating means 4 can be employed. As an example, the heating coil 11 is annularly arranged at four locations so as to generate heat at the bottom of the inner pot 3, its outer periphery, and the middle and upper part of the trunk. The heating means 4 is combined with a shoulder heater 14 that heats a metal inner lid 13 that closes the mouth of the inner pot 3 with a seal packing 13d inside the lid 1 that closes the vessel 2 at the shoulder of the vessel 2 In addition, various heating processes at the time of cooking rice and heat insulation after cooking are performed. However, the present invention is not limited to this, and the whole of the inner pot 3 and the inner lid 13 may be heated by electromagnetic induction from a heating coil disposed in each part, or the whole may be heated by a heater. It may be a thing. The lid 1 opens and closes the mouth 2a of the body 2 by turning around a hinge pin 131 supported by a bearing 130 at the rear of the mouth 2a of the body 2, and the inner lid 13 opens and closes the mouth of the inner pot 3. Open and close part 3a.

  The heating coil 11 receives, for example, individual high frequency driving using the switching function of the IGBT 16 mounted on the driving substrate 15, and is output with a heating capacity necessary at each time for each location, along with the shoulder heater 14, various rice cooking modes, It is designed to be compatible with cooking mode and heat retention mode. Heating elements such as IGBTs 16 are mounted on the drive substrate 15, and a cooling fan 17 for cooling them is provided in the container body 2. Further, in particular, the IGBT 16 that generates a large amount of heat is brought into contact with the heat sink 18 in order to enhance its cooling effect, thereby facilitating cooling. The shoulder heater 14 is fed with an AC current of 100 V as it is through the power supply circuit 19, and the control circuit 23 equipped with the microcomputer 22 provided inside the drive board 15 and the operation panel 231 provided at the front part of the shoulder is provided respectively. The direct current necessary for the power supply is supplied, and these constitute the control means 6.

  In the present embodiment, in order to perform cooking such as pressurized rice cooking or other cooking, as shown in FIG. 1 and FIG. The pressurizing valve 33 of the steam passage 32 for allowing the steam in the inner pot 3 provided on the 1 side to escape to the outside is regulated or forcibly opened. The pressurizing valve 33 limits the escape of steam during cooking to the outside through the steam passage 32 by the valve body 33c, so that the pressure in the inner pot 3 during cooking is increased according to the degree of restriction of steam discharge, that is, the atmospheric pressure is increased. Pressure cooking is performed by keeping the pressure around. This shortens cooking time and cooking time, and in cooking rice, it is also possible to cook coreless rice without shortening soaking time or soaking, making cooking time longer and suitable for cooking brown rice It is also suitable for cooking such as stew. In this example, a small hole 34 is provided in the middle of the vertical portion of the steam passage 32, and a valve chamber 33b having a valve seat 33d that isolates both downstream sides is provided. The hole 34 is placed in the valve chamber 33b by its own weight. The ball-type valve element 33c to be closed is accommodated, and is stabilized at a position where the hole 34 is always closed by a mortar-shaped valve seat surface 33d that is lowered toward the hole 34. Here, the pressure in the inner pot 3 only acts on the valve body 33c when multiplied by the cross-sectional area of the hole 34, and by reducing the hole diameter, rice is cooked with a relatively small metal ball, for example, a stainless ball. Enough pressure can be confined in the inner pot 3, can be used in any rice cooking mode, cooking mode, and over pressure is caused by the valve body 33c being pushed up and letting the steam escape Can be opened. However, a safety valve 36 is provided in the internal / external communication passage 35 different from the steam passage 32 in order to cope with the occurrence of abnormal pressure in the unlikely event that the pressurization valve 33 does not handle excessive pressure. Therefore, it is possible to release the abnormal pressure to the outside. However, both the steam passage 32 and the inner / outer communication passage 35 communicate with the outside via a steam discharge portion 137 that can be attached to and detached from the upper surface of the lid 1. The vapor discharge part 137 allows the discharged vapor to be discharged to the outside through a bypass to reduce the temperature due to the outside air and to separate the extraneous that may accompany it.

  In this way, the pressurizing valve 33 discharges the steam in the inner pot 3 generated during rice cooking to the outside while restricting the steam in the steam passage 32, thereby maintaining the inner pot 3 at a predetermined pressure corresponding to the restriction. While performing rice cooking or cooking, the actuator 31 is electrically actuated as necessary to adjust the pressure from the body 2 side in a mechanically or magnetically separated state to the pressurizing valve 33 on the lid 1 side. It can be operated and opened, and the pressure can be adjusted electrically without using the detachable lid 1 as an electrical equipment. As a result, the electrical action of the actuator 31 on the side of the container 2 is applied to the lid 1 in order to perform pressure cooking such as simmering other than rice cooking in the inner pot 3 at a pressure corresponding to the steam release restriction during rice cooking. The pressure valve 33 on the side is mechanically or magnetically separated so that the detachable lid side is not electrically equipped, and the pressure can be adjusted electrically, and is automatically controlled by remote control or the control means 6 Convenient for. Therefore, the pressure adjusting operation for the pressurizing valve 33 is not limited to the selection operation or setting of the choice between pressurized cooking and normal cooking, but also in the same cooking mode or cooking mode, the process of pressure cooking or cooking and normal cooking And the cooking process can be performed, as well as adjusting the pressure in the inner pot in multiple steps or steplessly as necessary, or opening the inner pot to the atmosphere and returning it to atmospheric pressure. can do. Mechanical pressure adjustment operation can be performed by closing the valve body 33c from the position where the hole 34 is closed, releasing the displacement and returning it to the closed position, or changing or returning the degree of closing slightly. The pressure operation can be performed by pulling the magnetic valve element 33c from a position where the hole 34 is closed by a magnetic adsorption force, releasing the attraction and returning it to the closing position, or pulling it back so that the degree of closing is slightly changed. However, if there is another method, it may be adopted.

  In this embodiment, the hinge pin 131 is pivotally supported so that the hinge piece 37 can be raised and lowered directly at the rear part of the mouth 2a of the vessel body 2, In other words, the lid 1 can be attached and detached in the front-rear direction, which is the left-right direction on the paper surface indicated by the arrow in FIG. 1, with the fitting structure portion 37a using a groove in the front-rear direction, etc. The upper end of the container body 2 can be opened and closed by turning integrally with the hinge piece 37. A spring 38 that urges the lid 1 in the opening direction is exerted on the hinge piece 37 between the hinge piece 37 and the body 2. A brake mechanism that brakes the opening operation by the bias of the spring 38 is provided as necessary, and a lock claw 39 biased by a spring (not shown) to lock the lid 1 in a closed position so that the lid 1 does not open freely. The lid 1 is provided at the front of the body 2 and is automatically opened by the bias of the spring 38 by rotating the lock claw 39 against the spring. By utilizing the fact that the hinge piece 37 is a member on the side of the container body 2 that is not attached to and detached from the container body 2 due to such a structure for attaching and detaching the lid 1, the actuator 31 is shown in FIGS. A pressure adjusting operation is performed on the pressurizing valve 33 provided on the hinge piece 37 and provided on the lid 1 side.

  In this way, the existing hinge piece 37 on the side of the container body 2 on which the actuator 31 is provided supports the lid 1 so that it can be attached / detached and opened / closed, and the front part of the container body 2 at the rear part of the mouth 2a of the container body 2 By connecting to the overlying side to the side, approaching the region of the inner pot 3 in the body 2 at the closed position of the lid 1 or facing the inner region of the inner pot 3, Since the mutual position with the pressurizing valve 33 provided in the steam passage 32 leading from the inside of the inner pot 3 of the lid 1 to the outside can be brought close, it is easy to adjust the pressurizing valve 33 on the lid 1 side by the actuator 31 on the container 2 side. Become. As a result, using the existing hinge piece 37 on the side of the container body 2 that supports the lid 1 so that it can be attached / detached and opened / closed, the actuator 31 provided therein and the pressurizing valve 33 provided in the steam passage 32 of the lid 1 are mutually connected. The position is brought closer, and the pressure adjustment operation of the pressurizing valve 33 by the actuator 31 is easily and reliably achieved.

  Further, the actuator 31 and the pressurizing valve 33 that is pressure-controlled by the actuator 31 are located on both sides of the attachment / detachment boundary portion 41 between the lid 1 side and the container body 2 side as shown in FIGS. Using the opposing structure formed by the attachment / detachment boundary 41 between the body 2 side and the lid 1 side, the mutual position of the actuator 31 on the body 2 side and the pressurizing valve 33 on the lid 1 side can be easily approached, and the pressure adjustment operation is easier And be sure. In particular, the actuator 31 is a solenoid 31a, and the walls 42 and 43 on the lid 1 side and the container body 2 side between the solenoid 31a and the pressurizing valve 33, or a part as shown in the illustrated example, is an elastic member. Is a sealing member such as a silicone rubber, and the mechanical operation of the solenoid 31a with the closed wall, that is, the mechanical operation of the actuator 31b is made watertight with the pressurizing valve 33 using the elastic deformation of the elastic member. It can be transmitted as a pressure adjusting operation force through the. Therefore, the lid 1 side and the body 2 side remain closed walls, and therefore the mechanical adjustment of the lid 1 side pressurizing valve 33 is not required without requiring a hole penetrating the inside and outside of the body 2 side and the lid 1 side wall. The pressure operation can be achieved from the side of the vessel 2 and is particularly effective since the water tightness of the vessel 2 with electrical equipment can be maintained. In addition, it is possible to prevent water from inadvertently entering an inadvertent location such as during washing on the lid 1 side. However, even if only one of them is an elastic member, an advantage can be obtained on such a side.

  1 and 2, the lid 1 includes an outer lid 51 that closes the mouth 2a of the body 2 and the inner lid 13 that closes the inner pot 3, and the inner lid 13 is provided with pressure-resistant strength. is there. When pressure resistance is applied to the inner lid 13 that closes the inner pot 3 in this way, the rice cooking pressure does not act on the outer lid 51 side that is the outer portion from the inner lid 13 of the lid 1, and the pressure resistance is not required. Therefore, the structure can be simplified and slimmed down by that amount, and the cost can be reduced, and the weight of the entire rice cooker can be reduced.

  Moreover, the inner lid 13 can be separated from the outer lid 51, and the holding means 61 is provided to hold the closed state of the inner pot 3 of the inner lid 13 on the side of the container body 2. Thereby, the lid 1 is separated into the outer lid 51 and the inner lid 13 and can be individually handled such as washing, and the inner lid 13 that can be separated from the outer lid 51 by itself is held by the holding means 61 on the body 2 side. The closed state of the inner pot 3 is maintained, and pressure cooking is ensured in a state where no rice cooking pressure is applied to the outer lid 51 side. As a result, the outer lid 51 and the inner lid 13 of the lid 1 can be handled separately, such as washing, and the pressure cooking state by the inner lid 13 is maintained on the inner lid 13 and the container body 2 side so that the closed state is maintained. First, the pressure-resistant structure on the outer lid 51 side is completely unnecessary, and further cost reduction can be achieved.

  In order to separate the outer lid 51 and the inner lid 13 from each other, between the pressurizing valve 33 on the outer lid 51 side and the steam inlet 52 of the inner lid 13 in the steam passage 32 shown in cross section in FIGS. An O-ring (not shown) of a fitting part 54 that can be attached and detached via an O-ring 53 provided on the outer lid 51 and a safety valve 36 that is integrated with the inner lid 13 in the inner / outer communication passage 35 shown in FIG. The fitting part 55 which can be attached or detached is provided, and the outer cover 51 and the inner cover 13 can be separated by these fitting parts 54 and 55.

  The holding means 61 may be of any type, but in this embodiment, the opening / closing center of the lid 1 and the rear portion of the inner lid 13, specifically, the protruding piece 13 a are shown in FIGS. 1 and 2. Is engaged with the hinge pin 131 provided so as to prevent it from moving upward, and the front portion of the inner lid 13, specifically the window 13c of the peripheral wall 13b bent downward as shown in FIG. And a locking member 62 that locks in the closed state. The lock member 62 is pivotally supported by a shaft 63 on the side of the container body 2 and has an engagement behavior to the window 13c by being biased by a spring 64, and after the protruding piece 13a of the inner lid 13 enters under the hinge pin 131, The lock member 62 allows the inner lid 13 to be in the closed position of the inner pan 3 against the urging of the spring 64 by pressing the front side toward the mouth 2a side of the container body 2, When the inner lid 13 is in the closed position, the lock member 62 is restored by the bias of the spring 64 and automatically engages with the window 13c of the inner lid 13 to lock the inner lid 13 in the closed state. This lock is counterclockwise against the spring 66 by an unlocking member 67 which is pivotally supported by the lock claw 39 and the coaxial 65 of the outer lid 51 and is interlocked with the lock member 62 by the bias of the spring 66. The lock member 62 can be released by disengaging the lock member 62 from the spring 64 against the window 13c by rotating. The outer lid 51 can be unlocked by rotating the lock claw 39 counterclockwise. Here, the locking and unlocking of the outer lid 51 and the inner lid 13 can also be realized by sharing the lock releasing member 67. In this way, the closed state of the inner pot 3 by the inner lid 13 can be achieved by a simple structure and operation using the existing hinge pin 131, and the release of the holding can also be achieved by unlocking and pulling out from below the hinge pin 131. Easy to do.

  Here, the inner lid 13 is difficult to use a metal material having high thermal conductivity such as aluminum in order to withstand pressure. Therefore, it is preferable to use, for example, stainless steel having high rigidity. However, as shown in the example of FIG. 2, the shoulder heater 14 is accommodated in a recess formed on the upper surface of the shoulder portion of the container body 2 and the metal cover 68 is accommodated. In order to heat the shoulder heater 14 in contact with the inner lid 13 and heat the entire opening of the inner pot 3 uniformly from above, stainless steel has a low thermal conductivity and has a heat transfer rate. I have a slow dislike.

  Therefore, in the example shown in FIGS. 1 and 2, the portion that closes the inner pot 3 has a heat-resistant inner lid 13 </ b> A that has a seal packing 13 d and a shoulder heater 14 that covers the outer side and contacts the shoulder heater 14. It has a double structure with a heat dissipating inner lid 13B. Thereby, the pressure resistance is secured by the pressure resistant inner lid 13A, and the heat from the shoulder heater 14 is quickly conducted to the entire area by the heat radiating inner lid 13B so that the entire area in the inner pot 3 is quickly and evenly distributed. Can be extended. The inventor's experiment has confirmed that there is not much difference in the heating temperature exerted in the inner pot 3 with or without the pressure-resistant inner lid 13A. In addition, the heat shield 71 is provided inside the outer lid 51 with a vacuum double structure made of stainless steel so that heat is easily generated under the outer lid 51, so that the heating temperature is increased.

  The pressure cooking method in the present embodiment uses the pressurizing function of the pressurizing valve 33 and the control means 6, the rice 22 cooking operation control function by the microcomputer 22, and the opening operation function of the pressurizing valve 33. Then, while cooking the inner pot 3 in the container 2 closed with the lid 1, pressurizing cooking such as stew other than rice cooking in a state where the inside of the inner pot 3 is maintained at a predetermined pressure exceeding the atmospheric pressure by the pressurizing valve 33. After that, the steaming is performed for a set time by reducing the pressure accompanying the temperature drop, and when the steaming is completed, the pressurizing valve 33 is automatically opened to open the inner pot 3 or to perform the opening and notification. . With such a rice cooking method, steaming for lowering the temperature and reducing the pressure after cooking is performed for a set time, and when the steaming is completed, the pressurizing valve 33 is automatically opened to open the inner pot 3 and return to atmospheric pressure. At the end of steaming at the set time, the return time to the atmosphere in the inner pot 3 can be matched regardless of the temperature drop and depressurization of the inner pot 3, and it can also be notified as the set time elapses. it can. As a result, the steaming end time is given priority and the return to the atmosphere in the inner pot 3 during steaming can be adjusted, so the setting time can be freely selected and determined according to the cooking and cooking conditions, and at the end of steaming Even if the lid is opened, there is no risk of condensation or splashing of the condensed water or contents, which is safe. In addition, the time can be correctly notified as the set time elapses. For this purpose, the control means 6 and the microcomputer 22 perform a steaming process for reducing the pressure by lowering the temperature following the cooking process in a pressurized state, and when the steaming process is completed, the pressurizing valve 33 is automatically operated by the actuator 31. The inner pot 3 is opened and the inner pan 3 is opened, or the opening and notification by the buzzer 201 and the liquid crystal display unit 202 shown in FIG. 1 are performed according to a predetermined program.

  Here, the set time of steaming or the end of steaming is set according to any of the standard menu, selection menu, cooking amount, pressurizing time, pressurized cooking temperature, steaming temperature, and detection of return to atmospheric pressure, or The steaming for the time set according to the cooking conditions can be realized regardless of the progress of the pressure reduction in the inner pot in the steaming that is determined and performs the pressure reduction accompanying the temperature drop after the pressure cooking. As a result, steaming for the time set according to the cooking conditions can be realized without being limited by the progress of the decompression during the steaming process.

  A specific control example will be described. In the control example shown in FIG. 3, the selection of the cooking menu, the setting of the pressure cooking time and the steaming time corresponding to the selected menu are sequentially performed. Next, heating is started by the start operation and cooking is started. And initial water temperature is determined and the heating conditions in subsequent cooking are correct | amended. Then, the temperature is raised 1 before boiling, and the amount of cooking is determined from the temperature rise characteristics, the temperature drop characteristics, the time required for temperature rise and drop, etc., and the temperature rise 2 according to the amount judgment is performed for the set time. Of pressure cooking. When the pressure cooking is finished, the heating is stopped and the steaming process is started. The steaming process continues until the steaming time is counted. When the steaming time is finished, the pressurizing valve 33 is opened to release the inner pot 3 to the atmosphere, the pressure is returned to atmospheric pressure, and the buzzer 201 or the liquid crystal display unit 202 is used to end cooking. Inform.

  In the control example shown in FIG. 4A, the next start operation is made effective on the condition that an automatic cooking menu for performing various types of cooking according to an automatic program is selected, and is selected by the selection of the automatic cooking menu. The steaming time on the menu is automatically set to an appropriate value from experience. An effective start operation starts heating in the selection menu and cooking begins. When reaching the temperature range until reaching the proper boiling for volume determination, the temperature rise characteristic or the temperature drop characteristic in unit time as shown in FIG. 4B, or the time required for the predetermined temperature rise or drop The amount of cooking is judged by such as. Depending on how much the amount is determined, the pressure cooking time in the pressurized state of 100 ° C. or higher in FIG. 4B is set to be short or long, and the pressure cooking is maintained for the set time. When the pressure cooking is finished, the process shifts to steaming for stopping the heating and reducing the pressure accompanied by the temperature fall, and the steaming time set according to the selection menu is executed with a change in length depending on the amount of cooking. When the steaming is completed, the pressurizing valve 33 is opened to open the inner pot 3 to the atmosphere and immediately return to the atmospheric pressure, and the buzzer 201 and the liquid crystal display unit 202 notify this. As a result, even if the user immediately opens the lid 1 and eats, the problem due to the residual pressure does not occur.

  In the control example shown in FIG. 5, when the manual cooking menu is selected, setting guidance for the pressure cooking time and steaming time is performed on the liquid crystal display unit 202, the set time is taken in, and if the pressure cooking time is set. Cooking is started by the start operation, but cooking is not started unless the pressurized cooking time is set, and this is notified by the buzzer 201 or the liquid crystal display unit 202. Cooking is started by the start of heating, and the pressure state is determined. Although this determination may detect the pressure in the inner pot 3, as shown in FIG. 4B, it is determined whether the pressurized state is a boiling temperature, that is, a pressurized state exceeding 100 ° C. at normal pressure. can do. When it is in a pressurized state, pressurized cooking is performed for a set time. When the pressure cooking is finished, the heating is stopped and the process shifts to steaming. When the steaming time is set, steaming is performed for the set time, and when this is finished, the pressurizing valve 33 is opened and the inner pan 3 is opened to the atmosphere. Notify the end of cooking. If the steaming time is not set, the pressure is checked again. When the normal pressure is confirmed, the normal pressure is displayed to notify that it is not dangerous, and then the pressurization valve 33 is opened to notify the end of cooking. .

  Thus, the cooking process in a pressurized state can be performed by heating control that maintains a predetermined pressurized cooking temperature that exceeds the boiling temperature, and the predetermined pressurized temperature that exceeds the boiling temperature that is set and determined in this manner. Means a so-called pressurization state that exceeds the atmospheric pressure, and the degree of surplus means a pressurization level, so depending on the setting of the pressurization temperature, a predetermined pressurization state that does not depend on the set pressure by the pressurization valve Can be satisfied without pressure verification.

  In addition, the transition to the pressurized state in the cooking process is performed by determining that the average temperature within the unit time after the initial detection of the predetermined pressure temperature has reached the predetermined pressure temperature. If the cooking start information is used and the judgment is repeated until the transition is judged, the temperature rise response to the predetermined pressurization temperature may cause some cause such as dust adhering to the pressurization valve, tilting of the rice cooker, unstable lid closing, etc. Even if it is uneasy, the predetermined pressure state can be substantially secured by securing the average temperature within the unit time, and the subsequent control and cooking can be performed appropriately. If the pressurization temperature cannot be obtained, cooking can be stopped as an abnormal situation and measures such as warning can be taken.

  Specifically, as shown in FIG. 6A, the selection of the cooking menu, the setting of the pressure cooking time and the steaming time corresponding to the selected menu are sequentially performed. Next, heating is started by the start operation and cooking is started. And initial water temperature is determined and the heating conditions in subsequent cooking are correct | amended. Then, the temperature is raised 1 before boiling, and the amount of cooking is determined from the temperature rise characteristics, the temperature drop characteristics, the time required for temperature rise and drop, etc., and the temperature rise 2 according to the amount judgment is performed for the set time. Shift to pressure cooking. In this transition, first, it is determined whether or not the sensor temperature Ts, that is, the cooking temperature is equal to or higher than a predetermined pressure temperature T exceeding the boiling temperature shown in FIG. If there is, the pressurization judgment timer and the counter are set as a star, and the sensor temperature Ts is repeatedly taken for a unit time until the time is up, and when the time is up, an average value Ta of the taken sensor temperature Ts is calculated, It is determined whether or not the average value Ta is equal to or higher than the predetermined pressurizing temperature T. If it is not equal to or higher than the predetermined pressurizing temperature T, the counter is reset and the average value Ta is retaken and determined repeatedly. When the heating temperature is equal to or higher than T, it is determined that pressurized cooking is started, the pressurization time timer is started at the set time, and when the time is up, the heating is stopped and the steaming process at the set time is performed. The inner pot 3 is opened to the atmosphere by opening the the pressure valve 33 to completion, it is returned to atmospheric pressure, to notify the end of the cooking by a buzzer 201 and a liquid crystal display 202.

  In this case, an egg cooking menu such as tea fumigation or pudding is provided, and when the egg cooking menu is selected, the control means 6 detects when a predetermined pressurized cooking temperature T is initially detected as shown in FIG. By using P as the pressure cooking start information, when cooking by pressure in egg dishes, it will be overcooking that causes a nest to stand by boiling for a long time. By counting the optimal steaming time as pressure cooking start information, it is judged that the temperature is monitored for a unit time while detecting the initial pressurizing temperature, or excessive cooking is caused by repeating it. This can prevent anything. As a specific control example, as shown in FIG. 7A, the selection of the cooking menu, the setting of the pressure cooking time and the steaming time corresponding to the selected menu are sequentially performed. Next, heating is started by the start operation and cooking is started. And initial water temperature is determined and the heating conditions in subsequent cooking are correct | amended. Then, the temperature is raised 1 before boiling, and the amount of cooking is determined from the temperature rise characteristics, the temperature drop characteristics, the time required for temperature rise and drop, etc., and the temperature rise 2 according to the amount judgment is performed to perform pressure cooking. Migrate to At the time of this transition, if there is an initial detection that the sensor temperature Ts is equal to or higher than a predetermined pressurization temperature T that exceeds boiling, the pressurization time countdown is started, and heating is stopped at the end, and a steaming process for a set time is performed. . Upon completion, the pressurizing valve 33 is opened to release the inner pot 3 to the atmosphere, the pressure is returned to atmospheric pressure, and the buzzer 201 or the liquid crystal display unit 202 notifies the end of cooking.

  INDUSTRIAL APPLICABILITY The present invention can be applied to steaming control after pressure cooking such as stew other than rice cooking in an electric pressure rice cooker, and the inside of the inner pot can be returned to atmospheric pressure in accordance with the end setting of the steaming time.

It is sectional drawing of the electric pressure rice cooker which concerns on embodiment of this invention. It is detail sectional drawing of the pressurization valve part of the electric pressure rice cooker of FIG. It is a flowchart which shows one example of the cooking control in the electric pressure rice cooker of FIG. It is the flowchart and graph which show another example of the cooking control with the electric pressure rice cooker of FIG. It is a flowchart which shows the other example of cooking control with the electric pressure rice cooker of FIG. It is a flowchart and a graph which show another example of the cooking control in the electric pressure rice cooker of FIG. It is the flowchart and graph which show another example of the cooking control in the electric pressure rice cooker of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Lid 2 Body 3 Inner pan 4 Heating means 5 Temperature sensor 6 Control means 11 Heating coil 22 Microcomputer 31 Actuator 32 Steam passage 33 Pressurizing valve 33c Valve body 201 Buzzer 202 Liquid crystal display part 231 Operation panel

Claims (6)

While cooking the inner pot in the container with the lid closed, pressurizing cooking such as stewing other than rice cooking with the pressure valve holding the inner pot at a predetermined pressure, steaming by reducing the pressure with cooling A pressure cooking method characterized in that it is performed for a set time and when the steaming is completed, the pressurizing valve is automatically opened to open the inside of the inner pot or to open and notify. On the lid side, a lid that opens and closes the bowl, an inner pot that cooks rice and cooking other than cooking rice by being heated in the lid closed state, heating means that performs the heating, and the lid side In an electric pressure rice cooker equipped with a pressurizing valve that keeps the inner pot at a predetermined pressure while letting the steam in the inner pot to the outside, and a control means for controlling the cooking operation,
The control means performs a steaming process to reduce the pressure by lowering the temperature following a cooking process other than cooking rice in a pressurized state, and when the steaming process is completed, the pressurization valve is opened and the inside of the inner pan is opened. Or an electric pressure rice cooker characterized by performing opening and notification. The set time of steaming or the end of steaming is set according to any of the standard menu, selection menu, cooking amount, pressurizing time, pressurized cooking temperature, steaming temperature, detection time of return to atmospheric pressure, user setting, Or the electric pressure rice cooker of Claim 2 determined. The electric pressure rice cooker according to any one of claims 2 and 3, wherein the cooking step in the pressurized state is performed by heating control that maintains a predetermined pressurized cooking temperature that exceeds the boiling temperature. The transition to the pressurized state in the cooking process is determined by the fact that the average temperature within the unit time has reached the predetermined pressurized temperature after the initial detection of the predetermined pressurized temperature, and starts the pressurized cooking The electric pressure rice cooker according to claim 4, wherein the determination is repeated until the transition is determined. 6. An electric cooking appliance according to claim 5, comprising an egg cooking menu such as tea fumigation or pudding, and when the egg cooking menu is selected, the control means uses the initial detection of a predetermined pressure cooking temperature as pressure cooking start information. Pressure cooker.

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