JP2011200634A - Cooking container and electric rice cooker using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To achieve ventilation in the cooking and rice cooking region for cooking and rice cooking including thermal insulation.SOLUTION: In addition to an opening 500a, a ventilation part 4 is provided to ventilate from outside to inside. The ventilation part 4 includes at least one provided to face the cooking and rice cooking region.

Description

  TECHNICAL FIELD The present invention relates to a cooking container and an electric rice cooker using the cooking container, and more particularly, to a cooking container capable of cooking and cooking, including keeping warm, by ventilating the cooking and cooking area, and an electric rice cooker using the cooking container. .

  Patent Document 1 below uses the function of blowing air only on the upper part of the gap between the rice cooker and the rice cooker body that houses and covers the rice cooker and cooks it. In order to keep the subsequent rice in the specified temperature range, it is forced to cool to the intermediate temperature up to the specified temperature by accelerating the temperature drop to the specified temperature range by blowing air to prevent fatty acid oxidation. Disclosed is a technique for preventing rice from being deteriorated and discolored by being exposed to a high temperature for a long time during temperature reduction, which occurs when natural cooling is performed to a temperature.

  Moreover, the following patent document 2 is provided with the 1st ventilation path toward the heat-emitting component from the ventilation fan, and the 2nd ventilation path toward the rice-cooker side, and is a stage at the stage which transfers to a heat retention process from a steaming process. In addition to cooling by blowing air to the rice cooker side through 2 air passages, by closing the first air passage, the positive pressure in the second air passage is increased to cool the rice slowly and quickly, Disclosed is a technique for preventing rice aging, such as yellowing, from taking too much time to lower the temperature to the heat retention temperature.

  Furthermore, the following patent document 3 has a function of sucking outside air into the lid and blowing it to the upper space in the rice cooker, and blowing the outside air into the upper space of the rice cooker after the completion of cooking, thereby forcibly air-cooling the rice directly. In addition, a technique for preventing deterioration of the taste of rice by lowering the temperature to a predetermined temperature for a short time is disclosed. Patent Document 3 is also based on the technology of detecting humidity and stopping the blower fan when the temperature reaches a predetermined temperature higher than the optimum temperature so that the surface of the rice does not dry by direct forced air cooling. Technology that controls air cooling by the blower fan and prevents forced air cooling beyond the proper humidity, function to circulate the air inside the rice cooker as cooling air in the lid, and circulation air in the circulation path in the lid Each of them discloses a technology that has a function of dissipating heat and that prevents moisture from being dried without being released to the outside simply by circulating water internally during forced air cooling.

Japanese Patent No. 3058148 Japanese Patent No. 3109434 JP 2001-87126 A

  By the way, although the technique disclosed in Patent Documents 1 and 2 is indirect cooling as Patent Document 3 says, the technique described in Patent Document 2 achieves gentle early cooling. Moreover, the technique of patent document 3 is preventing the drying of the surface of the rice by forced cooling, aiming at direct forced cooling of rice.

  However, the technique described in Patent Document 3 is the direct forced cooling, but the whole rice, that is, the heat-retaining area of the rice, from the outside in a limited range of the upper space in the rice cooker. Only it is. In this sense, in the cooling technologies described in Patent Documents 1 to 3, the moisture retention inside the rice is rejected due to the temperature difference between the outside of the heat-reserved region and the outside of the non-cooled region and the inside of the heat-retained region. This may cause stickiness and odor due to dew condensation, and hinder the pursuit of further deliciousness of rice. At the same time, the broken air blowing mechanism also has problems that cannot be applied to rice cooking in general with various processes.

  In view of such a problem, an object of the present invention is to provide a cooking container that can ventilate cooking and cooking in cooking and rice cooking including heat retention, and an electric rice cooker using the cooking container.

  The cooking container according to the present invention is characterized in that a ventilation portion is provided to ventilate from the outside to the inside in addition to the opening.

  In such a configuration, the cooking material is put in a cooking container and heated, and cooking including cooking and cooking, it is possible to ventilate from the outside through the ventilation part provided in addition to the opening of the cooking container, By this ventilation, in the cooking, rice cooking area, by direct contact with water, cooking materials, rice grains and rice grains in more detail, direct and efficient heat exchange and transfer of humidity, The environment of the temperature or humidity required for the process is supplementarily adjusted in parallel with the heating adjustment, and the supplemental adjustment in which the cooking and cooking areas are in a fluid environment involves convection and disturbance due to aeration force, Auxiliary adjustment can be applied equally. For this purpose, the aeration part should contain at least the cooking container cooking and the rice cooking area, and the specific position for that purpose needs to be below the minimum water level. Here, a plurality of ventilation portions may be used in combination with those satisfying these conditions and those not satisfying these conditions.

  In the above, the ventilation part further includes a ventilation tool that holds a semipermeable membrane that allows ventilation but does not allow water to pass, and is attached to the ventilation hole at the bottom of the cooking container. A main body holding a semipermeable membrane on the side, a cap attached to the main body so as to be detachable from the inside of the cooking container so as to surround the semipermeable membrane, and a vent hole provided in a side peripheral wall, and an inner side of the cap And an inner cap in the form of a child attached to the main body so as to surround the semipermeable membrane.

  In such a configuration, in addition to the above, the ventilation device further holds the semipermeable membrane on the inside of the cooking container of the main body attached to the ventilation hole at the bottom of the cooking container, and vents from the outside to the inside of the cooking container. By attaching the cap and inner cap to the main body, the semipermeable membrane is covered twice from the inside, and depending on the cap with vents on the side wall, it floats from above during cooking and cooking rice Block foreign objects such as objects and rice balls. In addition, since air is sent through the porous membrane inside the cap, the inside of the cap can store air at a position above the vent and becomes a space in which water and rice cake are difficult to enter from the outside. For this reason, the porous membrane can prevent clogging because it reduces the chances of contact with water and rice balls. In addition, the porous membrane can be exposed through the insulator structure of the inner cap by removing the cap.

  In the above, it further includes a ventilation portion in which a ventilation device that holds a semipermeable membrane that is baked with a non-metallic material typified by porcelain clay and ceramic and allows ventilation but does not allow water to pass therethrough is provided at least on the inside and the ventilation holes. The surface may be subjected to glaze treatment.

  In such a configuration, in addition to the above, the non-metallic material has a higher heat storage property due to its lower thermal conductivity than metal, so it can be utilized during rice cooking and heat retention, and a semipermeable membrane is retained in the vent hole By installing the ventilator, it is possible to provide a ventilation portion that allows ventilation but does not allow passage of water, and maintenance such as replacement of a semipermeable membrane can be performed as necessary. Also, at least the inside of the cooking container and the surface of the ventilation hole should be treated with glaze, and not only the inside but also the ventilation hole to which the ventilator is attached shall be reduced in surface roughness and will not absorb water. The color can be developed as necessary. Even if the outside is treated with glaze, the same effect is achieved.

  In the above, the vent is further provided with a protruding portion to the outside and / or the inside of the cooking container and attached to the ventilation hole, and the protruding portion protrudes outside and / or around the ventilation hole of the cooking container. It may be surrounded by

  In such a configuration, in addition to the above, the ventilation tool further has a protruding portion to the outside and / or the inside of the cooking container, and is fitted to the ventilation portion by a fitting or holding method to function. Is surrounded by protrusions protruding outside and / or around the vent of the cooking container, and is protected from external force during handling, cleaning, and direct placement.

  The electric rice cooker of the present invention is equipped with a rice cooker comprising the above cooking container, and a lid for covering the rice cooker with a steam passage for discharging the steam to the outside. A body, a heating means for heating the rice cooker accommodated in the bowl, a blowing means for blowing air into a rice cooking area where rice cooking and heat insulation are performed through a vent provided in the rice bowl, a heating means and a blowing means, And a control means for performing rice cooking by controlling the drive.

  In such a configuration, the energization control by the control means of the heating means automatically performs the rice cooking while releasing steam to the outside and the heat retention at a predetermined temperature of the rice after cooking, By driving control by means of control means, venting from the outside to the inside through the ventilation part provided other than the opening part of the rice cooker, aiming for more detailed contact with water, rice grains and rice grains in the rice cooking area Direct, efficient and even heat exchange and transfer of humidity automatically and auxiliaryly adjust the temperature or humidity environment required for the process, and the cooking and cooking areas are in a fluid environment The auxiliary adjustment at the time is accompanied by convection and disturbance by the aeration force, and the auxiliary adjustment can be applied more evenly.

  According to the cooking container and the electric rice cooker of the present invention, when the cooking area and the rice cooking area are in a fluid environment by blowing air into the cooking area or the rice cooking area where rice cooking and heat insulation are performed, the aeration force is used. With convection and disturbance, especially in a non-fluid environment, contact with water, cooking ingredients, or rice grains or rice grains in detail, without convection and stirring, in the entire cooking area and the entire cooking area. In the direct, efficient and uniform heat exchange and transfer of humidity, the temperature or humidity environment necessary for each cooking and cooking process is supplementarily adjusted in parallel with the heating adjustment, The cooking environment and the rice cooking environment are better prepared than in the case of a single after heating adjustment, cooking and cooking can be performed more deliciously, and can be kept warm.

  In addition to the above, the vent can be attached to and detached from the inner side of the container in order to hold the semi-permeable membrane to function inside the cooking container inside the main body attached to the ventilation hole at the bottom of the cooking container. The cap and inner cap that are attached to the cover are double-covered. Depending on the cap, foreign substances such as rice cakes from above may be blocked during cooking and rice cooking. Furthermore, since the inner cap has a solder structure that makes it difficult to reach the semipermeable membrane, it is easy to prevent the porous membrane from being clogged with a screw. Further, since the semipermeable membrane can be exposed or detached by removing the cap and the inner cap, it is convenient for individual cleaning and replacement including the cap and the inner cap.

  In addition to the above, while making use of the high heat storage of the cooker during cooking and heat retention, a ventilator with a semipermeable membrane is attached to the vent to make it a vent, allowing maintenance of the semipermeable membrane Made to work. Moreover, at least the inside of the cooking container and the surface roughness of the vent holes can be suppressed by the glaze treatment, so that water can not be sucked and dirt and foreign matter can be made difficult to adhere, and color can be developed as necessary. In particular, it is possible to prevent the ventilation device attached to the ventilation hole from being scratched by the rough surface during installation or removal. According to the external glaze treatment, it is possible to prevent cracks and cracks caused by heating in a water-absorbing state. If the color is far-red, such as black, it will help cook rice and keep warm.

  In addition to the above, the ventilator further has a projecting portion to the outside and / or the inside of the cooking container, and can be fitted and functioned easily and securely by fitting or sandwiching the ventilating portion. In addition, the overhanging portion is surrounded by protrusions around the ventilation hole, and is protected from external force during handling, cleaning, and direct placement.

Sectional drawing which shows one specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. Sectional drawing which shows the ventilation part vicinity of the cooking container of the electric rice cooker. Sectional drawing which shows another specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. Sectional drawing which shows the ventilation part vicinity of the cooking container of the electric rice cooker, and the vent hole arrangement | sequence figure planarly viewed. Sectional drawing which shows the other specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. Sectional drawing which shows the ventilation part vicinity which shows another specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. The graph which shows one specific example of the rice cooking process including the heat retention of the electric rice cooker which concerns on embodiment of this invention with the temperature change with progress of time. The schematic block diagram which shows the basic composition of the control means common to each specific example of the electric rice cooker which concerns on embodiment of this invention. Sectional drawing and the top view which show the ventilation part vicinity which shows another specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. Sectional drawing which shows the ventilation part vicinity which shows the other specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. The top view and sectional drawing which show the ventilation part vicinity which shows the other specific example of the cooking container which concerns on embodiment of this invention, and an electric rice cooker using the same. The top view and sectional drawing which show the other specific example of the cooking container which concerns on embodiment of this invention.

  A cooking container according to an embodiment of the present invention, a rice cooking method using the cooking container, and an electric rice cooker will be described 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 matters described in the claims.

  A cooking container 500 according to the present embodiment includes rice in the example shown in FIG. 1, the example shown in FIG. 3, the example shown in FIG. 5, and the electric rice cookers 100, 200, 300, and 400 in the example shown in FIG. Used as a container 2. In addition to the opening 500a, these cooking containers 500 are provided with a ventilation part 4 for aeration from the outside to the inside. As a result, the cooking material 500 is put into the cooking container 500 and heated, and cooking and rice cooking including heat insulation are performed through the ventilation part 4 provided in addition to the opening 500a of the cooking container 500, as shown in FIGS. As shown, the air 20 can be blown into the inside from the outside to ventilate, and by this ventilation, the water 30, the cooking material, the rice grain 40 and the rice grain in the cooking and cooking area 3 can be contacted in more detail. In the direct and efficient and uniform heat exchange and the exchange of humidity, the temperature or humidity environment required for the process is supplementarily adjusted in parallel with the heating adjustment, Auxiliary adjustment in which the cooking and cooking areas are in a fluid environment is accompanied by convection and disturbance due to aeration force, and the auxiliary adjustment can be applied equally. For this, the aeration part 4 should contain at least the cooking container 500 facing the rice cooking area 3, and the specific position for that purpose needs to be below the minimum water level in rice cooking and is the bottom part. And it can cope with any situation such as no water 30. The blown air 20 is preferably outside air for cooling.

  As a result, when the cooking area and the rice cooking area 3 are in a fluid environment by blowing air 20 into the cooking area or the rice cooking area 3 where cooking and heat insulation are performed, convection and disturbance due to aeration force are involved. In particular, in a non-fluid environment, direct contact with water 20, cooking ingredients, or rice grains 40 or rice grains in the entire cooking area 3 or the entire cooking area 3 without convection or stirring. After the heat adjustment, the temperature and humidity environment required for cooking and cooking is supplemented and subtracted in parallel with the heat adjustment by the efficient and efficient heat exchange or the transfer of humidity. The cooking environment and the rice cooking environment can be improved better than when it is used alone, and cooking and cooking can be performed more deliciously and can be kept warm.

  As the electric rice cookers 100, 200, 300, and 400 using the cooking container 500 as the rice cooker 2, at least the rice cooker 2 made of the cooking container 500 and the rice cooker 2 are housed, and the cooked rice cooker 2 is housed. , Provided with a vessel 1 equipped with a lid 6 having a vapor passage 5 for releasing steam to the outside, a heating means 7 for heating the rice cooker 2 housed in the vessel 1, and the rice cooker 2 Blowing means 9 that blows air into the rice cooking area 3 where rice cooking and heat insulation are performed through the ventilation portion 4 and the control means 11 shown in FIG. 8 that performs rice cooking by controlling the heating means 7 and the air blowing means 9. It should be provided.

  As a result, in the energization control by the control means 11 of the heating means 7, the rice cooking while releasing steam to the outside and the heat retention at a predetermined temperature of the cooked rice are automatically performed, and the air blowing means 9, the air 20 is blown into the inside from the outside through the ventilation part 4 provided in addition to the opening part 500a of the rice cooker 2 by the drive control by the control means 11, and water 30 in the rice cooking area 3, rice grains 40 and rice Direct, efficient and even heat exchange with more detailed contact with the grain or transfer of humidity to automatically and auxiliaryly adjust the temperature or humidity environment required for the process. In addition, auxiliary adjustment when the rice cooking area is in a fluid environment is accompanied by convection and disturbance due to aeration force, and the auxiliary adjustment can be applied more evenly.

  Here, when the specific example of the rice cooking method which cooks with the electric rice cooker 100, 200, 300, 400 using the said cooking container 500 is shown, in the rice cooker 2 in the cover state accommodated in the container 1 The rice cooker 2 is heated with energization control and the external release of the generated steam, and cooked rice to keep the cooked rice warm. At this time, at least one process from the initial process of energization control to the final process of heat insulation is performed by blowing air 20 into the rice cooking area 3 through the ventilation section 4 facing the rice cooking area 3 of the rice cooker 2. We perform while aiming at proper ventilation control.

  As shown in FIG. 1 in the entire region of the rice cooking region 3, the electric ventilation control is performed by blowing air 20 into the rice cooking region 3 where rice cooking and heat insulation are performed through the ventilation unit 4 facing the rice cooking region 3. The temperature and humidity environment required for the process by direct, efficient and even heat exchange and transfer of humidity, with water 30 and rice 40 shown, or contact with rice in detail, Auxiliary control is performed in parallel with the energization control. Further, when the rice cooking area 3 is in a flowing environment, the auxiliary control is equally applied with convection and disturbance by the aeration force.

  Moreover, as another specific example, in the rice cooker 2 of the lid | cover state accommodated in the container 1, with the electricity supply control which the rice cooker 2 heats, and the external discharge | release of the vapor | steam which generate | occur | produce, In the rice cooking method for keeping the cooked rice after cooking, at least one of the water absorption process in the low temperature range from the initial process of rice cooking control to the final process of heating, and the heat keeping process for keeping the cooked rice cooked, It is carried out while controlling the electrical ventilation by blowing air 20 into the rice cooking area 3 through the ventilation part 4 facing the rice cooking area 3 where heat insulation is performed.

  Thus, when the auxiliary control by ventilation is performed in the water absorption step in the low temperature region, the rice cooking region 3 is in a fluid environment, so that the convection and stirring of the rice 40 and the water 30 by the aeration force of the blown air is performed. As a result, uniform water temperature and renewable contact with each other can be achieved, and water absorption of each rice grain can be promoted equally. Further, if necessary, the temperature environment can be supplementarily adjusted with the energization control by the temperature control of the blown air. For such temperature control, various methods such as adjustment of the amount of steam taken in from the upper part of the rice cooker 2 and adjustment by energization control to the dedicated heating means can be adopted. If the auxiliary control by aeration is performed in the heat insulation process, the rice cooking area 3 is in a non-flowing environment, so the details of the rice are evenly brought to a predetermined heat insulation temperature by aeration through which the blown air 20 passes between the rice grains. The temperature can be lowered early. In this case, it is possible to achieve an early temperature drop without excessive drying of the rice by only intermittently blowing the air, that is, without managing the humidity of the blown air. However, under the humidity management of the blown air such as by taking in the steam coming out of the rice cooker 2, an early temperature drop by continuous blowing can be achieved without causing excessive drying of the rice.

  According to the electric rice cooking method as described above, when the rice cooking area 3 is in a fluid environment, the ventilation is performed by blowing the air 20 through the ventilation section 4 and ventilating the rice cooking area 3 where cooking and heat insulation are performed. With direct convection and disturbance due to power, especially in a non-fluid environment, direct and efficient contact with rice grains and rice grains in the whole cooking area 3 without convection and agitation. By evenly exchanging heat and giving and receiving humidity, the environment of temperature and humidity required for the process is supplementarily controlled in parallel with the energization control for heating, and the rice cooking environment is more than in the case of energization control alone. Prepare and cook rice deliciously. In addition, the entire rice is more evenly heated to a predetermined temperature, thus preventing the occurrence of dew condensation and odor due to partial temperature differences, and lowering the temperature at an earlier stage, and without causing deterioration or discoloration of the rice, It can be transferred to normal insulation in the state of delicious rice.

  Moreover, in a heat retention process, after shifting to normal heat insulation at a predetermined temperature, the rice cooker 2 is intermittently ventilated to the rice cooking area 3. As a result, the odor that tends to stay between the rice grains being kept warm at a predetermined temperature with the passage of time can be released to the outside through the vapor passage 5 of the lid 6. Therefore, there is no warming odor between the rice grains being kept warm, and there is no warming odor.

  In order to achieve the method as described above, the example shown in FIG. 1, the example shown in FIG. 3, and the electric rice cookers 100, 200, 300 in the example shown in FIG. 2, the cooker 1 equipped with a lid 6 that covers the cooked rice cooker 2 with a steam passage 5 for releasing steam to the outside, and the cooker 2 housed in the cooker 1 are heated. The heating means 7, the blowing means 9 for blowing air through the aeration part 4 provided in the rice cooker 2 and blowing air into the rice cooking area 3, and the heating means 7 are energized to control the cooking and rice after cooking. In addition to performing heat insulation, at least one process from the initial process of energization control to the final process of heat insulation is performed by driving air blowing means 9 and blowing air 20 into the rice cooking area 3 through the ventilation part 4 for ventilation. 8 and the control means 11 shown in FIG.

In addition, the ventilation | gas_flowing part 4 means that only ventilation | gas_flowing is possible and prevents water flow. For this, a porous membrane called a semipermeable membrane can be applied, or a vent formed by directly drilling the rice cooker 2 may be used. In either case, air can be passed through, but water cannot pass through, depending on the selection of the pore diameter. The electric rice cookers 100 and 300 in the example of FIG. 1 and the example of FIG. There are hundreds of millions of fine pores of 0.1 μm to 10 μm per 1 cm ² , and it has selective permeability that prevents water flow and allows only ventilation. Such porous membranes are made of ethylene tetrafluoride. This material has no problem in heat resistance and food hygiene due to its material. The electric rice cooker 200 of the example shown in FIG. 3 employs the vent hole 13 by hole processing. If the vent hole 13 has a hole diameter of 100 μm or less, water cannot pass due to surface tension. Therefore, the vent hole 13 is processed to have a hole diameter of 100 μm. No special members, parts, or assembly structures are required for the ventilation portion 4. However, it has been suggested that it is preferable to limit the wall thickness to about 10 × 10 in terms of productivity. In the unlikely event that the thickness limit is exceeded, the thickness of the hole processing area can be partially reduced, or only the bottom diameter on the side facing the water can be regulated to a predetermined diameter.

  Moreover, the ventilation | gas_flowing part 4 which provides the porous membrane 12 and the ventilation hole 13 faces the rice cooking area 3 in which the rice cooking in the rice cooker 2 and heat insulation are performed, Therefore, it has illustrated as a part at least below the minimum water level as an example. However, the porous membrane 12 is easily damaged by an external force particularly during cleaning. Therefore, in the electric rice cookers 100 and 300 of FIG. 1 and FIG. 5 that employ this, the protective case 14 is accommodated and mounted. For details, as shown in FIG. 2, the upper end flange surface is fixed by screwing in the mounting hole 15 of the rice cooker 2 by force fitting from the inner surface side so as to be crimped by the flange portion 17 a through the seal member 16. A porous passage 12 is attached to the outer periphery of the flange portion 17a of the base portion 17 of the vent passage, or the peripheral wall of the outer periphery so that the peripheral wall can be screwed and attached to the porous passage 12. A cap 18 that covers the pasting area of the membrane 12 from the surroundings, and the air 20 blown into the ventilation part 4 is directed from the lateral communication hole 18 a formed in the peripheral wall of the cap 18 into the rice cooking area 3 of the rice cooker 2. It is ventilated and passed through the rice cooking area while diffusing due to collision with water and rice grains in the water or collision with rice grains. Such a ventilation part 4 is not limited to the rice cooker 2 made of metal in the illustrated example, but can be similarly applied to a non-metal cooker 2 represented by a clay pot.

  On the other hand, the electric rice cooker 200 shown in FIG. 3 which employs the vent hole 13 in the ventilation part 4 is concentric around the axis thereof, as shown in detail in FIG. The vent holes 13 are arranged on the two annular lines 10a and 10b so as to be arranged at an appropriate pitch. Thereby, the air 20 blown from the ventilation part 4 is directly ventilated into the rice cooking area 3 of the rice cooker 2 through the vent hole 13, and cooked while diffusing by collision with water or rice grains in the water or with rice grains. To pass through the area.

  The air is blown into the ventilation portion 4 through the duct 22 from the blower fan 21 as the blower means 9 in the vessel 1. For this purpose, the duct 22 faces the interior case 23 of the container 1 and faces the ventilation part 4 of the rice cooker 2. When the rice cooker 2 is accommodated in the container 1 at the opposite end, the ventilation part A seal member 24 is provided that presses the outer periphery of 4 and seals between the two so as to prevent air leakage between the two. The sealing member 24 is an elastic body made of, for example, silicon rubber, and faces the ventilation portion 4 at the center of the bottom of the rice cooker 2 and the interior case 23. Whenever the rice cooker 2 is accommodated, the ventilation portion 4 seals with its own weight. The member 24 is crimped. Therefore, there is no concern that a seal failure will occur due to forgetting the seal, the dimensional accuracy and assembly accuracy of the rice cooker 2 and the interior case 23, and the like. In practice, the seal member 24 is elastically attached to the mounting hole 25 at the bottom of the interior case 23 from above, and the opposite end of the duct 22 is fitted and connected to the seal member 24 from below. As a result, the seal member 24 also serves as a seal for the penetrating portion of the duct 22 with respect to the interior case 23.

  By the way, since all of the electric rice cookers 100, 200, and 300 in the example of FIG. 1, the example of FIG. 3, and the example of FIG. 5 employ the metal rice cooker 2, the heating means 7 is an interior case. 23 is made of a resin with high magnetic permeability, and heat is generated by electromagnetic induction in which heat is generated by an alternating magnetic field from the work coils 31 and 32 on the center side and the outer periphery side arranged around the bottom of the bottom, and heating for rice cooking and heat insulation is performed. Is adopted. However, the present invention is not limited to this, and heating with a heater is also possible. In the illustrated example, the body heater 71 and the lid heater 72 are used in combination. Moreover, if it is a non-metal rice cooker 2, you may heat and cook rice by heating the heating element embedded in the outer surface or the inner surface, and depending on the case by electromagnetic induction. Moreover, as already known, rice cooking and heat insulation can be performed by using heating by electromagnetic induction and heating by a heater in combination. In any case, in addition to controlling the energization of the heating means 7 by the control means 11, the operation of the air blowing means 9 is controlled to execute the electric rice cooking in each case.

  The lid 6 further includes an outer lid 41 that is hinged so as to be opened and closed at the rear of the container 1 and an inner lid 42 that closes the mouth of the rice cooker 2 inside the outer lid 41. The above-described steam passage 5 is formed in the lid 41 for allowing the steam flowing out through the steam hole of the inner lid 42 to escape to the outside through the accompanying separating portion 5a. Although not shown, the free end of the outer lid 41 is provided with a lock mechanism that engages and locks with the front portion of the container 1 in a closed state, together with an unlocking operation mechanism. I try not to disturb the heat insulation.

  Rice cooking control for rice cooking and heat retention is performed based on the temperature around the bottom of the rice cooker 2 detected by the temperature sensor 34 shown in FIGS. 1, 3, and 5, and varies depending on the rice cooking mode and cooking mode. In general rice cooking, as shown in FIG. 7, a water absorption step for raising the temperature from the initial temperature to an appropriate temperature for water absorption into the rice grains, for example, 40 ° C. and maintaining it for a predetermined time, followed by maintaining 100 ° C. The total number determination step of determining the amount of cooked rice as the total number from the temperature increase characteristic during that period, that is, the temperature increase rate per unit time or the temperature rise range, using the temperature increase period until cooking is performed, 100 ° C. After maintaining the temperature for the time determined for the total number of times reached, the cooking process to cook rice until it is heated up to about 130 ° C and water is blown, and then the temperature is lowered to 100 ° C After planning it Complete entire process of cooking in cooking rose cook by steam rice steaming process maintains time, thereafter, performing the incubating process to shift to the normal thermal insulation after which aimed at lowering to a predetermined retained temperature such as 72 ° C.. At the same time, the control means 11 for controlling the electromagnetic induction heating in FIG. 1 includes, in particular, an exothermic component such as an IGBT for driving and controlling the center side and peripheral side work coils 31 and 32 and a smoothing circuit including a diode bridge for power supply voltage rectification. A blower fan 35 that includes the control circuit board provided and cools the control circuit board is essential. Conventionally, as described above, as shown by the solid line, the rice after cooking in the heat insulation process using the blower fan 35 is compared to the natural temperature drop indicated by the broken line up to the predetermined heat insulation temperature. Indirect cooling that lowers early is being carried out.

  However, in this Embodiment, since the ventilation to the rice cooking area 3 of the rice cooker 2 is intended, this ventilation is performed not only in the heat retention process but also in the water absorption process, and the whole rice cooking process including the heat retention process after the rice cooking. In order to make the ventilation function work effectively, it is necessary to adjust the ventilation volume, ventilation speed, and in some cases the temperature and humidity of the ventilation air depending on the purpose of ventilation. As shown, it is preferable to employ the air blowing means 9 independent of the blower fan 35 and to control the air pressure control means 11 together with the temperature adjusting means and the humidity adjusting means which are required at any time by the control means 11.

  For such control, as shown in FIG. 8, the control means 11 has a temperature sensor 34 connected to the input side, and each of the work coil drivers 44 and 45 and the blower fans 21 and 35 as control loads on the output side. Motor drivers 46 and 47 are connected, and an operation panel 43 is connected to the input / output unit.

  Incidentally, regarding the temperature difference that occurs in the upper stage, middle stage, and lower stage of the rice cooking area 3 between the case where ventilation is performed and the case where ventilation is not performed in the water absorption process in the rice cooking process shown in FIG. Table 1 below shows the results of comparison experiments detected by the side sensor.

  From Table 1, when air is blown in the “perforated pan”, the average temperature unevenness is 3.2 ° C., whereas in the air without “hole (mass production pan)”, the air is not vented. Without blowing, the average temperature unevenness is 6.8 ° C. Therefore, according to the present embodiment, the temperature difference is halved compared with the case where no ventilation is performed, and it can be said that the effect of convection and stirring by the ventilation force appears.

  The example shown in FIG. 1 will be described in detail. From the relationship that the ventilation part 4 is provided at the center of the bottom of the rice cooker 2 so that the ventilation to the rice cooking area 3 is not biased, the temperature sensor 34 is In contact with the periphery of the bottom, the temperature of the rice cooker 2 and the rice cooking temperature are detected. In particular, the temperature sensor 34 is in contact with the bottom peripheral portion of the rice cooker 2 through a space between the work coil 31 on the center side and the work coil 32 on the peripheral side. Thereby, it is possible to effectively use the dead space in the container 1 and to have an advantage that the sensor case can be enlarged. Here, the lower surface position where the temperature sensor 34 at the bottom of the rice cooker 2 is in contact is defined as an annular recess 52 that is depressed upward, so that the temperature detection position at the center of the top surface of the temperature sensor 34 can be reliably contacted. The upper surface increases the local heating surface and has high heating characteristics to create a local upward flow, thereby enhancing the convection as indicated by the solid line arrow in the rice cooking area 3. As a result, the water and rice convection in the water absorption process with weak convection due to heating and the stirring action can be enhanced to maintain a uniform temperature rise and water absorption temperature, thereby improving the water absorption efficiency. In addition, convection by heating that is activated at the temperature rising stage toward 100 ° C. in the combined judgment and convection that is maintained, but is further activated by heating at the initial stage of the cooking process with water. In addition, heat transfer to the details of the rice grains by receiving heating to the rice cooking temperature of the aeration 20 is added, so that uneven heating is avoided and the rice is cooked deliciously without unevenness. When heat transfer by the ventilation air 20 is insufficient, the temperature can be compensated by heating by providing a heater in the middle of the duct 22. Furthermore, in the steaming process, the rice is finished plumply while still surviving surplus moisture, but here again, at an appropriate ventilation volume, aeration speed, and aeration temperature, ventilate the surplus moisture to the details of the rice. By improving the surroundings, the steaming effect can be improved and the required time can be shortened. If it does in this way, since it ventilates also in the heat insulation process at the end, it will ventilate in all processes including the heat insulation of rice cooking, and the vapor | steam which is a gas should be in the duct 22 side through the ventilation part 4 by any chance. Backflow can be prevented and clogging that may occur from the rice cooking area 3 side can also be prevented.

  In order to use the steam in the rice cooker 2 for humidity compensation and temperature compensation in the heat retaining process, the branch suction duct from the duct 22 is connected to the rice cooker 2 above the rice cooking area 3 via the vent part following the vent part 4. Thus, the branch suction duct can be opened as necessary so that steam is sucked into the duct 22 and added to the aeration air 20. However, the present invention is not limited to this, and another mechanism can be adopted.

In the example of FIG. 1, the temperature sensor 34 is provided so as to obtain a suitable contact state at the recess 52 with the rice cooker 2 in a posture inclined downward from the contact position with the rice cooker 2. is there. However, like the electric rice cooker 300 shown in FIG. 5, the temperature detection position of the top surface of the temperature sensor 34 can be reliably contacted by changing the shape of the recess 52. As a result, the molding die of the mounting portion 55 of the temperature sensor 34 can be handled only in the split direction, and the cost can be reduced. Other configurations are the same as the electric rice cooker 100 shown in FIG.

  The electric rice cooker 200 shown in FIG. 3 is the same as the electric rice cooker 100 shown in FIG.

  The electric rice cooker 400 shown in FIG. 6 has a valve function that is opened when the ventilation is started and closed when the ventilation is stopped. Thereby, it is possible to prevent the steam from leaking out through the ventilation portion 4 in a cooking process where steam is frequently generated. Specifically, a normally closed valve body 62 for closing the vent 4 of the rice cooker 2 from below by the bias of a spring 61 is provided inside the seal member 24, and a solenoid (not shown) connected to the valve body 62 is controlled by a control means. 11, the solenoid is operated to open the valve element 62 against the spring 61 only when the ventilation means 9 is activated and the ventilation to the rice cooking area 3 is performed, and the air duct 22 from the ventilation means 9 is opened. Air can be ventilated by blowing air. The valve body 62 is built in the end portion of the duct 22 facing the ventilation portion 4 and has a spring 61 acting thereon, and a sealing member is interposed via a relay ventilation guide 63 in which the opposing end portion is attached to the bottom portion of the interior case 23 of the vessel body 1. 24 is communicated.

  In the cooking container 500 according to the present embodiment shown in FIG. 9, the ventilation portion 4 holds the porous membrane 12 as a semipermeable membrane that allows ventilation but does not allow water to pass through the ventilation hole 13 at the bottom of the cooking vessel 500. The protective case 14 as a mounted aeration tool is attached to the vent hole 13 to hold the porous film 12 on the inner surface side of the cooking container 500, and the cooking container to the main body 81 so as to surround the porous film 12. 9A is attached to the main body 81 so as to surround the porous membrane 12 on the inner side of the cap 83. ) As shown in (b), it is assumed to be provided with a child-like inner cap 84.

  As described above, the protective case 14 holds the porous film 12 on the inner side of the cooking container 500 of the main body 81 attached to the vent hole 13 at the bottom of the cooking container 500, and vents the cooking container 500 from the outside to the inside. The cap 83 and the inner cap 84 are provided on the main body 81 so as to cover the porous membrane 12 double from the inner side. Depending on the cap 83 having the vent 82 on the side wall, foreign substances such as floating substances and rice balls extending from above during cooking and cooking are cut off. Further, since air is fed into the inside of the cap 83 through the porous membrane 12, the inside of the cap 83 can retain air at a position above the vent 82, and becomes a space in which water and a grudge are difficult to enter from the outside. For this reason, the porous membrane 12 can prevent clogging because the chance of touching water or a towel decreases. Further, since the porous film 12 can be exposed through the insulator structure of the inner cap 84 by removing the cap 83, the porous film 12 can be washed out and clogging can be prevented.

  Therefore, in order for the protective case 14 to function by holding the porous membrane 12 inside the cooking container 500 of the main body 81 attached to the vent hole 13, the protective case 14 is doubled by the cap 83 and the inner cap 84 attached to the main body 81. Provide so as to cover. Depending on the cap 83 having the vent 82 on the side wall, foreign substances such as floating substances and rice balls extending from above during cooking and cooking are cut off. Further, since air is fed into the inside of the cap 83 through the porous membrane 12, the inside of the cap 83 can retain air at a position above the vent 82, and becomes a space in which water and a grudge are difficult to enter from the outside. For this reason, the porous membrane 12 can prevent clogging because the chance of touching water or a towel decreases. Moreover, since the porous membrane 12 can be exposed through the insulator structure of the inner cap 84 by removing the cap 83, it is convenient for cleaning and replacement of the cap 83.

  As shown in FIG. 9, the main body 81 of the protective case 14 passes through the vent hole 13 at the bottom of the cooking vessel 500 through the center-portion downward cylinder 81a from the inner side to the outer side. The nut member 80 is screwed together and fastened so as to sandwich the bottom portion of the cooking vessel 500 via the seal member 85 around the base portion of the through-cylinder 81a, and the seal is secured and attached to the vent hole 13. Further, the cap 83 and the inner cap 84 can be attached and detached by helicoid fitting portions 86 and 87 to a mounting portion provided in two stages on the outer periphery of the holding portion 81b by bonding and fitting of the porous film 12 of the main body 81. I am doing so. However, it is not limited to this.

  Here, the protective case 14 as a ventilator is attached to the vent hole 13 with a cap 83 side and a nut member 80 projecting into the inside and outside of the bottom of the cooking container 500. Therefore, since the cooking container 500 is applied to the metal rice cooker 2, the nut member 80 is formed with the center portion on which the protective case 14 at the bottom of the rice cooker 2 is mounted as a convex dome-shaped portion 2 a. The overhanging portion is prevented from projecting downward from the mounting portion 2b at the bottom of the rice cooker 2. As a result, the external overhanging portion of the nut member 80 is less likely to be damaged and damaged by handling, cleaning, and direct placement.

  The cooking container 500 shown in FIG. 10 has a frustoconical shape as shown in the example of the inner side protruding portion formed by the cap 83 of the protective case 14 so that the inside of the cooking container 500 can be washed and mixed with boiled food. In such cases, it is difficult to receive external force due to catching and damage. In addition, since it is applied to the non-metallic rice cooker 2 such as a clay pot in this example, it is difficult to adopt a dome shape like the metal cooker 2 from the formation surface or strength surface, Since there is a problem in the bottom part, in this example, a protrusion 88 protruding around the vent hole 13 is surrounded on the outer surface of the bottom part by surrounding the outer projecting part by the nut member 80 or the like to protect from external force instead of the dome-shaped concave part. Like to do. Such protection by the ridges 88 extends over a wide area where the dome formation area is far away from the overhanging area, whereas the formation area of the ridges 88 is close to the overhanging part, so that the heating element 89 for electromagnetic induction heating is used. It is possible to avoid that the installation area is narrowed and to increase the heating efficiency.

  In the example shown in FIG. 11 and FIG. 12, a protective case 14 as a ventilator holding a porous film 12 that allows ventilation but does not allow water to pass through a cooking vessel 500 baked with a non-metallic material typified by porcelain clay and ceramic. In order to provide the ventilation portion 4 attached to the ventilation hole 13, at least the inside and the surface of the ventilation hole 13 are subjected to glaze treatment. The glaze treatment layer 91 is shown in FIG.

  Thereby, it is possible to make use of the high heat storage property of the cooking container 500 at the time of cooking rice or keeping warm, and by attaching the protective case 14 holding the porous film 12 to the vent hole 13, the ventilation portion that allows ventilation but does not pass water. 4 can be provided, and maintenance such as replacement of the porous membrane 12 can be performed as necessary. In addition, the cooking container 500 is subjected to a glaze treatment at least on the inside and on the surface of the vent hole 13, and the vent hole 13 to which the protective case 14 is attached as well as the inside suppresses the surface roughness and does not absorb water. And can be colored as required. Even if the outside is treated with glaze, the same effect is achieved.

  Therefore, while making use of the high heat storage property of the cooking container 500 during rice cooking or heat insulation, the protective case 14 holding the porous membrane 12 is attached to the vent hole 13 to form the vent portion 4 and maintenance of the porous membrane 12 is possible. To make it function. In addition, the surface roughness of at least the inside of the cooking container 500 and the vent hole 13 can be suppressed by glaze treatment, so that water is not sucked and dirt and foreign matter are hardly adhered, and coloring can be performed as necessary. In particular, it is possible to prevent the ventilation member such as the protective case 14 attached to the vent hole 13 from being damaged by the rough surface when being attached or removed. According to the glaze treatment outside the cooking vessel 500, it is possible to prevent cracks and cracks caused by heating in the water absorption state. If the color is far-red, such as black, it will help cook rice and keep warm. However, in the external area where the heating element 89 is provided by printing or the like to be applied to the rice cooker 2, the glaze treatment layer 91 is omitted as shown in FIG. Fixability can be improved.

  Further, as shown in FIG. 12A, the protrusion 88 provided around the outer overhanging portion by the nut member 80 is equal to or higher than the overhanging height of the external overhanging portion by the external overhanging portion by the nut member 80 and the like. It is preferable that the height of the mounting portion 2b by the leg portion 92 as the rice cooker 2 or the like is within the protruding height. This makes it easy to protect the externally projecting portion by the nut member 80, and the ridge 88 projects beyond the mounting portion 2b and receives external force during direct placement, so that the center of the bottom of the cooking container 500 is pushed up rather than itself. Can be avoided. The leg portion 92 is formed in an annular shape as shown in FIG. 12 (b), but the number of circumferentially divided ventilation dividing portions 92a that allow ventilation between the bottom bottom and the waistline in the state of being placed in the rice cooker main body. Formed in place.

  Further, as shown in FIG. 11 (a), an annular ridge 93 surrounding the protruding portion 93 inside the cooking vessel 500 formed by the cap 83 side of the protective case 14 is provided around the vent hole 13. To protect and form. However, the ridge 93 here is lower than the protruding height on the cap part 83 side, and is less likely to interfere with cleaning, etc., but against an external force due to a mixing tool or the like from the periphery toward the center. The curved surface portion 93a that gently rises from the outer periphery of 93 toward the apex portion guides the cap 83 so as not to get caught and to come off upward. By the way, if the vent hole 82 of the cap 83 is provided lower than the insulator structure area 84a of the inner cap 84, the throat entering the vent hole 82 from the side extends directly to the insulator structure area 84. In order to prevent clogging of the porous membrane 12 by avoiding the clogging of the porous film 12, the ridge 93 rises above the vent hole 82 in its function, whereas in the circumferential direction of the ridge 93. An air vent groove 93a is provided at a position facing the air vent 82 so as not to block the passage of air sucked into the cooking container 500 from the air vent 82 so as not to disturb the air flow.

DESCRIPTION OF SYMBOLS 1 Container 2 Rice cooker 2a Dome-shaped part 2b Placement part 3 Rice cooking area 4 Ventilation part 5 Steam passage 6 Lid 7 Heating means 9 Blowing means 11 Control means 12 Porous membrane 13 Vent hole 22 Duct 24 Seal member 34 Temperature sensor 62 Valve 81 Main body 82 Vent 83 Cap 84 Inner cap 85 Seal member 86, 87 Helicoid fitting part 88, 93 Projection 89 Heating element 91 Glazing treatment layer 92 Leg part 100, 200, 300, 400 Electric rice cooker 500 Cooking container 500a Aperture

Claims (6)

  In addition to the opening, a cooking container is provided with a ventilation portion for venting from the outside to the inside.   The cooking container according to claim 1, wherein the ventilation portion includes at least one provided to face the cooking and cooking area.   The ventilation part has a ventilation device that holds a semipermeable membrane that allows ventilation but does not allow water to pass, and is attached to the ventilation hole at the bottom of the cooking container. The ventilation device is attached to the ventilation hole and holds the semipermeable membrane on the inner surface side. A cap attached to the main body so as to be detachable from the inner side so as to surround the semipermeable membrane, a cap provided with a vent on the side peripheral wall, and the main body so as to surround the semipermeable membrane inside this cap The cooking container of any one of Claims 1 and 2 provided with the child-like inner cap mounted so that it can be attached or detached from the inside.   Fired with a non-metallic material typified by porcelain clay and ceramic, the ventilation part is equipped with a ventilator that holds a semipermeable membrane that allows ventilation but does not allow water to pass, and is attached to the ventilation holes, at least on the inside and the surface of the ventilation holes The cooking container of any one of Claims 1-3 by which the process is performed.   The aeration tool is attached to the vent hole with a protruding portion to the outside and / or the inside of the cooking container, and the protruding portion is surrounded by a ridge protruding outside and / or inside the vent hole of the cooking container. The cooking container according to claim 4.   The rice cooker which consists of the cooking container of any one of Claims 1-5, and the lid | cover which accommodates this rice cooker, and has a vapor | steam channel | path which discharge | releases a vapor | steam outside. A heating device that heats the rice cooker housed in the cooking device, a blowing device that blows air into the rice cooking area where rice is cooked and kept warm through a vent provided in the cooking device, and a heating device. An electric rice cooker comprising: control means for performing rice cooking by drivingly controlling the air blowing means.