JP2010240008A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker whose rice cooking and heat retention performance is improved by reducing dripping of dew on the cooked rice without excessively heating the cooked rice. <P>SOLUTION: The rice cooker is provided with a dew condensation accelerating part 14 in a position where it can be cooled by outside air. Steam which is generated in a pot 3 is moved to the dew condensation accelerating part 14 by air moving means such as a pump 15 for proactive dew condensation. In this manner, dew condensation in regions in the pot 3 where dew drips on the rice is suppressed and whitening and stickiness of the rice is suppressed. Further, since the cooked rice is not excessively heated, drying is reduced and the cooking and heat retention performance is improved. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a rice cooker that can prevent dripping water from being dripped onto cooked rice mainly during heat insulation and provide a good heat-retained state of cooked rice.

  Conventionally, when warming cooked rice with a rice cooker, steam from the cooked rice condenses on the top and inner lid of the pan located at the top of the cooked rice, and the inner lid packing for closely contacting the pan and the inner lid, The condensed water drops on the rice and causes whitening and stickiness.

  In order to solve this problem, a heating means for heating the upper part of the pan and the inner lid is provided, and the heating is controlled so as to reduce the condensation, thereby preventing the condensation water from dripping onto the cooked rice.

  Specifically, the configuration shown in FIG. 4 is adopted, and a protective frame 102 is disposed inside a substantially cylindrical rice cooker body 101 having an open top surface. The pot 103 engraved with the symbol is detachably stored.

  A pan bottom heating coil 104a and a pan side heating coil 104b for inductively heating (generating heat) the pan 103 are disposed outside the protective frame 102.

  Note that a heater may be used instead of the pan bottom surface heating coil 104a and the pan side surface heating coil 104b.

  A lid 105 that closes the top of the rice cooker body 101 is rotatably supported via a hinge shaft 106a, and is biased in the opening direction by a rotating spring 106b.

  At the other end of the lid 105, a hook button 107 for preventing the opening by the rotating spring 106 is disposed.

  An inner lid 108 having a first steam port 108b for discharging steam generated during rice cooking and heat insulation is provided at the lower portion of the lid 105. Further, an induction coil (or heater) is disposed at the upper portion of the lid 105. An inner lid heating coil 104c is provided.

  In addition, the lid 105 is provided with a steam cylinder 109 that causes the steam in the pan 103 to go outside.

  The steam port packing 108 c prevents steam from flowing into the lid 105.

  In addition, a pot packing 108a that is in contact with the upper surface of the flange 103a on the outer periphery of the pan 103 is interposed on the outer peripheral portion of the inner lid 108, so that steam generated during rice cooking and warming flows out to other than the first steam port 108b. Is preventing.

  The operation in the above configuration will be described.

  At the time of rice cooking, current is supplied to the pan bottom heating coil 104a, the pan 103 is heated, the rice in the pan 103 is cooked, and when the rice cooking is finished, the pan side heating coil 104b and the inner lid heating coil 104c are also energized. To prevent condensation on the top of the pan 103 and the inner lid 108.

Furthermore, at the time of heat insulation, the rice temperature is stabilized while adjusting the amount and timing of supplying current to the pan bottom heating coil 104a, pan side heating coil 104b, and inner lid heating coil 104c, and further to the upper part of the pan 103 and the inner lid 108. Prevent condensation.

  Furthermore, a heating means for heating the inner lid packing 108c is added to prevent condensation on the inner lid packing 108c (for example, see Patent Document 1).

JP 2001-161554 A

  However, in the conventional configuration, since the upper part of the pan 103 and the inner lid 108 are kept at a temperature higher than the steam from the cooked rice during the heat insulation, heating by the pan side heating coil 104b and the inner lid heating coil 104c is performed. As a result, there was a problem that accelerated drying of cooked rice and accelerated quality deterioration.

  This invention solves the said conventional subject, It aims at providing the rice cooker which reduces dripping to the cooked rice without heating rice excessively, and improves rice cooking and heat retention performance. .

  In order to solve the conventional problems, the rice cooker of the present invention includes a rice cooker body, a pan equipped on the rice cooker body, a pan heating means for heating the pan, a lid that covers the rice cooker body, The steam introduced from the pan is cooled by the outside air to condense, and a condensation promoting part for storing the water after the condensation and a moving means for forcibly moving the steam in the pot to the condensation promoting part are provided. is there.

  As a result, it is possible to reduce the amount of dew condensation on the portion dripped onto the cooked rice by increasing the dew condensation in the dew condensation promoting part, and to improve the rice cooking and heat retention performance.

  According to the present invention, cooking rice, reducing the dew generated during the heat retention dripping into the cooked rice, and further does not overheat the cooked rice compared to the conventional method of preventing condensation by heating, It becomes possible to provide a rice cooker that improves rice cooking and heat retention performance by reducing whitening, stickiness due to dripping of dew on the cooked rice, and drying by excessive heating of the cooked rice.

Sectional drawing of the rice cooker side surface in Embodiment 1 of this invention Sectional drawing of the side surface of the rice cooker which shows the other example of Embodiment 1 Sectional drawing of the rice cooker side surface in Embodiment 2 of this invention Sectional view of a conventional rice cooker side

  The rice cooker of the present invention cools the steam introduced from the pan with the rice cooker body, the pan equipped on the rice cooker body, the pan heating means for heating the pan, the lid covering the rice cooker body, and the pan. And a dew accelerating portion for storing the water after dew condensation, and a moving means for forcibly moving the steam in the pan to the dew condensation accelerating portion.

  As a result, the condensation on the condensation promoting part can be increased and the amount of condensation on the portion dripped onto the cooked rice can be reduced, so that the rice cooked and kept warm without excessive heating to the cooked rice during cooking or keeping warm. A rice cooker that improves performance can be provided.

  As the moving means, for example, a pump or an axial flow type fan can be considered.

  Moreover, the rice cooker of the present invention comprises a rice cooker body, a pan equipped on the rice cooker body, a pan heating means for heating the pan, a lid covering the rice cooker body, a pan closing, and an inner lid heating means. The inside lid heated by the pan, the steam introduced from the pan is cooled by the outside air to cause condensation, and the condensation promotion unit that stores the water after condensation, and the steam in the pan is forcibly moved to the condensation promotion unit The dew condensation water stored in the dew condensation promoting part is heated by the inner lid having the inner lid heating means to be superheated and then circulated in the pan.

  Therefore, the upper part of the rice can be effectively heated with superheated steam during the rice cooking operation.

  Specifically, a superheated steam generation chamber was defined between the inner lid and the lower wall of the lid, and a superheated steam passage hole connected to the superheated steam generation chamber was provided in the inner lid.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
As shown in FIG. 1, a pot 3 having a water level line on its inner peripheral surface is detachably disposed in a protective frame 2 provided in a rice cooker body 1 having a substantially cylindrical shape with an upper opening. Yes.

  A pan heating means 4 including a pan bottom induction heating coil 4a and a pan side heating coil 4b is disposed outside the protective frame 2.

  The pan bottom heating coil 4a and the pan side heating coil 4b may be heaters.

  The lid 5 attached to the upper part of the rice cooker body 1 so as to be openable and closable is rotatably supported on the rear part of the protective frame 2 via a hinge shaft 6a and is urged in the opening direction by a rotating spring 6b.

  The lid 5 in the closed state is locked by a hook button 7 that is pivotally supported in front of the rice cooker body 1. Therefore, when the lock of the hook button 7 is released, the previous rotation spring 6b. The lid 5 is automatically opened via the.

  An inner lid 9 having a steam port 8 for discharging steam generated in the pan 3 during rice cooking and heat insulation is disposed below the lid 5 and is guided on the lower wall 5a of the lid 5 located above the lid. An inner lid heating means 10 made of a coil or the like is provided.

  The lid 5 is provided with a cylindrical steam cylinder 11 that guides the steam from the pot 3 flowing out through the steam port 8 to the outside of the rice cooker body 1.

  By interposing the steam port packing 12 between the steam cylinder 11 and the inner lid 9, the steam is prevented from flowing into the lid 5.

  Furthermore, an inner lid packing 13 is provided on the outer periphery of the inner lid 9 so as to come into contact with the upper surface of the flange portion 3a of the pan 3. Steam generated in the pan 3 during rice cooking and heat insulation is external to the outside of the steam port 8. To prevent it from leaking.

Here, a dew condensation promoting portion 14 is provided in the upper portion of the inner lid 9 of the lid 5. This condensation promotion part 14
Is configured to be cooled by outside air by forming a metal plate in a case shape and bringing its top wall into contact with the lid 5.

  A vapor suction passage 16 is provided that connects the upper portion of the side wall of the condensation promoting portion 14 and the upper space of the pan 3, and a pump 15 as a moving means is provided on the way, and the lower wall 5 a of the lid 5 and the inner lid An outflow passage 18 is formed to connect the space 17 between the airflow passage 9 and the lower layer portion of the dew condensation promoting portion 14.

  The inner lid 9 is provided with a communication port 19 that allows communication between the space 17 and the inside of the pan 3.

  The operation in the above configuration will be described. At the time of rice cooking, the pot 3 is heated (heated) by supplying current to the pot bottom heating coil 4a of the pot heating means 4 to cook rice inside, and when the rice cooking is finished, the pot side heating coil 4b, the inner lid Electric current is also supplied to the heating means 10 to prevent dew from adhering to the upper portion of the pan 3 and the inner lid 9.

  While keeping warm, the rice temperature is stabilized while adjusting the amount and timing of current supply to the pan bottom heating coil 4a, pan side heating coil 4b, and inner lid heating means 10, and the dew to the upper portion of the pan 3 and the inner lid 9 Suppression of adhesion is suppressed.

  Here, steam generated from cooked rice, cooked rice, and water is forcibly guided from the steam suction path 16 to the dew condensation promoting unit 14 by the action of the pump 15.

  Since the dew condensation promoting part 14 is cooled by the outside air, the introduced steam is quickly dewed inside.

  And since the outflow path 18 of the dew condensation promotion part 14 is provided so that it may stand up from the bottom part, the water after dew condensation, so-called dew condensation water will be stored inside this dew condensation promotion part 14.

  Further, in the dew condensation promoting unit 14, the volume is reduced from steam to water and negative pressure is generated, and surrounding air is drawn. Therefore, the flow of the air which goes to the dew condensation promotion part 14 is produced, and also the dew condensation in another site | part is suppressed.

  As mentioned above, by setting it as the structure which cools the dew condensation acceleration | stimulation part 14 with external air, a dew condensation amount can be increased, the dew condensation to other site | parts is suppressed, and it suppresses that a dew drops on the rice, Suppresses whitening and stickiness.

  In addition, since there is no excessive heating to cooked rice compared to conventional methods of preventing condensation by heating, it is possible to provide rice cookers with reduced drying and improved rice cooking and heat retention performance. Become.

  In addition, the dew condensation water stored in the dew condensation promoting part 14 flows down to the space 17 between the lower wall 5 a of the lid 5 and the inner lid 9 through the outflow path 18. Since the inner lid 9 is heated by the inner lid heating means 10 and the space 17 is maintained in a high temperature region, the condensed water that has flowed down is instantly vaporized and superheated to form a communication port 19. To the upper layer of the pan 3.

  Therefore, the rice in the pan 3 is effectively heated and, at the same time, moisturizing is also performed.

Thus, in this Embodiment, while condensing promotion part 14 is cooled with low temperature external air, the amount of condensation in condensation promotion part 14 is increased by moving the steam in pan 3 with pump 15. It can suppress whitening and stickiness of cooked rice.
Furthermore, since it does not overheat the cooked rice as compared with the conventional method of preventing dew condensation by heating, it becomes possible to provide a rice cooker with reduced drying and improved rice cooking and heat retention performance. .

  In FIG. 2, the outflow path 18 of the dew condensation promoting part 14 is opened in the steam cylinder 11, and the steam that has not been subjected to the dew condensation process by the dew condensation promoting part 14 is discharged from the steam cylinder 11 to the outside. .

  The other configurations are the same as those in FIG. 1, and the same reference numerals are given for convenience to the configurations having the same action, and the specific description is based on the first embodiment.

(Embodiment 2)
FIG. 3 shows Embodiment 2, in which the outflow path 18 of the dew condensation promoting part 14 is opened directly to the upper layer part of the pan 3 and a fan 20 as a moving means is arranged corresponding to the opened part.

  The other configurations are the same as those in FIG. 1, and the same reference numerals are given for convenience to the configurations having the same action, and the specific description is based on the first embodiment.

  The operation in the above configuration will be described.

  By operating the fan 20, the air moves in the direction indicated by the arrow, and the steam in the pan 3 can be moved to the dew condensation promoting unit 14.

  Here, in particular, by operating the fan 20 at the time of cooking with a large amount of steam from the rice, excess moisture of the rice is expelled by the flow of air generated thereby, and the steam is sucked out from the steam suction passage 16. It is possible to obtain the effect of stirring rice immediately after cooking.

  In addition, when there is a high possibility that the fan 20 will come into contact with rice balls or rice balls in which rice starch is dissolved during cooking, it is possible to arrange the fan 20 on the inner lid 9.

  As described above, in the present embodiment, by providing the fan 20 as air moving means, the steam inside the pan 3 can be moved to the condensation promoting part 14 and the amount of condensation in the condensation promoting part 14 can be increased. Yes, it suppresses the amount of condensation at other sites, reduces the amount of dew dripping onto the cooked rice, and suppresses whitening and stickiness.

  Furthermore, since the rice is not excessively heated as compared with the conventional method of preventing dew condensation by heating, it is possible to provide a rice cooker with reduced drying and improved rice cooking and heat retaining performance.

  As described above, in the rice cooker according to the present invention, the steam generated mainly during the heat retention is moved to the dew condensation promoting unit by the air moving means to condense, the amount of dew condensation at other parts is suppressed, and the dew is added to the cooked rice. By reducing dripping, whitening and stickiness are suppressed. In addition, compared to the conventional method of preventing dew condensation by heating, the rice is not heated excessively, so drying can be reduced, and the power consumption of dew condensation preventing heating can be further reduced. Since it can improve, it is useful as a rice cooker which reduces condensation efficiently.

DESCRIPTION OF SYMBOLS 1 Rice cooker body 3 Pan 4 Pan heating means 5 Lid 9 Inner lid 10 Inner lid heating means 14 Condensation promotion part 15 Pump 20 Fan

Claims (5)

The rice cooker body, the pan equipped on the rice cooker body, the pan heating means for heating the pan, the lid covering the rice cooker body, the steam introduced from the pan is cooled by the outside air and condensed, and after the condensation The rice cooker which comprised the dew condensation promotion part which stores the water of this, and the moving means which forcibly moves the vapor | steam in a pan to this dew condensation promotion part. The rice cooker according to claim 1, wherein the moving means is a pump. The rice cooker according to claim 1, wherein the moving means is a fan. The rice cooker body, the pan equipped on the rice cooker body, the pan heating means for heating the pan, the lid covering the rice cooker body, the inner lid heated by the inner lid heating means while closing the pan, The vapor introduced from the pan is cooled by the outside air to cause condensation, and a condensation promoting part for storing the water after the condensation, and a moving means for forcibly moving the steam in the pan to the condensation promoting part, A rice cooker in which the dew condensation water stored in the dew condensation promoting part is heated by an inner lid having an inner lid heating means to be superheated and then circulated in a pan. The rice cooker according to claim 4, wherein a superheated steam generation chamber is defined between the inner cover and the lower wall of the cover, and a superheated steam passage hole connected to the superheated steam generation chamber is provided in the inner cover.

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