JP2017140291A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a reduced pressure heating cooker that has high convenience for a user.SOLUTION: A heating cooker according to the present invention comprises: a main body; a container housed in the main body; a lid body that covers an upper opening of the container; heating means that heats the container; control means that controls the heating means; an operating part that operates the control means; and pressure reducing means that reduces pressure in the container. The control means has an automatic pressure reducing course and a manual pressure reducing course, and the automatic pressure reducing course and the manual pressure reducing course are selected by the operating part.SELECTED DRAWING: Figure 6

Description

  The present invention relates to a cooking device capable of cooking while reducing the pressure inside the container.

  Recently, cooking devices that can cook in a container with reduced pressure have been on the market. This heating cooker cooks under reduced pressure environment, and heat transfer to the food becomes faster, so cooking at a low temperature is possible for a short time. For example, the whole food is finished succulently by suppressing heating unevenness. In addition, it is possible to quickly impregnate the foodstuff with the seasoning by repeating the decompression, and it is also possible to dry the foodstuff to produce dried fruits and beef jerky.

  As an example, a cooking device capable of reducing the pressure as shown in FIG. 12 has been proposed. The cooking device includes a container 2 having a lid 1, a vacuum pump 3, a switching valve 4 that opens and closes an opening to the atmosphere, a passage 5, and a control device S.

  The passage 5 has a branch portion 5a, a first passage 5b that connects the branch portion 5a and the switching valve 4, a second passage 5c that connects the branch portion 5a and the vacuum pump 3, and a branch portion 5a. A third passage 5d for connecting the lid body 1 to the lid body 1;

  And at the time of cooking, if the seasoning 6 and the foodstuff 7 are put in the container 2, for example and cooking is started, the control apparatus S will close the atmospheric opening part of the switching valve 4, and the pressure reduction operation | movement which operates the vacuum pump 3, The atmosphere introduction operation of opening the atmosphere opening of the switching valve 4 and stopping the vacuum pump 3 is repeated.

  Then, since the decompressed state and the atmospheric state are repeated in the container 2, the air in the food 7 repeatedly contracts and expands, and as a result, the seasoning 6 is impregnated in the food 7. In the case of heating under reduced pressure, the container 2 is put in a range, for example, and cooked while reducing pressure (see FIGS. 1 and 6 of Patent Document 1).

  As described above, the conventional example has a course in which the seasoning 6 is automatically impregnated in the food material 7, that is, an automatic decompression course.

  By the way, in the automatic decompression course, the user cannot cook while adjusting the pressure while watching the state of the ingredients during cooking. For example, there are various types of ingredients, and even if the manufacturer prepares a standard guidebook that describes the optimal heating temperature and cooking time according to the ingredients, it can not handle all ingredients, The user himself / herself manually finds out what kind of heating temperature and cooking time data is optimal for the prepared ingredients (ie, trial and error), and uses the optimum data found to automatically cook later. If it can be performed in a decompression course, the convenience of the cooking device will be greatly improved.

  However, the conventional example has a problem that the user cannot perform automatic cooking using the optimum data suitable for the food because the manual decompression course is not prepared together with the automatic decompression course.

JP 2008-73309 A

  The present invention is intended to solve the above-described drawbacks and to provide a reduced pressure heating cooker that is highly convenient for the user.

  In order to achieve the above object, the present invention adopts the following configuration.

  The present invention includes a main body, a container accommodated in the main body, a lid covering an upper opening of the container, a heating means for heating the container, a control means for controlling the heating means, and the control means. A cooking device having an operation section to operate and a decompression means for reducing the pressure in the container, wherein the control means has an automatic decompression course and a manual decompression course, and the automatic decompression course and the manual decompression course The course is configured to be selected by the operation unit.

  The operation unit includes a decompression switch that performs decompression and a decompression release switch that releases decompression, and the manual decompression course starts with the decompression switch and is released with the decompression release switch.

  The present invention has an automatic decompression course and a manual decompression course, and by making these selectable by the operation unit, the user can find the optimum data suitable for foodstuffs in the manual decompression course, and the data It is possible to continuously perform the optimum cooking by using the automatic decompression course.

The perspective view which looked at the heating cooker from diagonally upward Cross section of cooking device The perspective view which looked at the state which removed the container from the heating cooker from diagonally upward Top view of the operation unit Schematic diagram of decompression path and air introduction path or control system Display screen transition diagram of each menu Time chart of reduced pressure heating course Impregnation course time chart Flow chart of reduced pressure heating course Flow chart of impregnation and concentration course Manual course flowchart Conventional cooking device

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  1 to 4 show an overall view of the cooking device, a cross-sectional view, an operation unit, etc., FIG. 5 shows a decompression route and an air introduction route of the cooking device, and FIG. 6 shows a display screen transition diagram of each menu. 7 to 11 show time charts and flowcharts of the respective courses. In FIG. 1, the side on which the operation unit 30 is provided is referred to as the front side, the opposite side, that is, the side on which the lid 20 is provided is referred to as the rear side, and the side orthogonal to the front-rear direction is referred to as the left and right side.

  As shown in FIG. 1, the heating cooker 1 includes a main body 2, a pan 15 that is a cooking container accommodated in the main body 2, and a lid 20 that covers an upper opening 15 b of the pan 15.

  The main body 2 has a bottomed cylindrical heat-resistant resin inner case 3 on which a pan 15 can be set, and a metal outer case 4 which is an outer casing, and the inner case 3 and the outer case 4 Are coupled by means such as a swallow or a screw, and an internal space 5 is formed between the inner case 3 and the outer case 4. The outer case 4 may be made of resin.

  The inner case 3 is provided on the rear side of the outer case 4 and accommodates the pan 15. The inner case 3 is composed of work coils at the bottom of the outer peripheral surface and the corners from the bottom to the side, and serves as a heating means. Corresponding bottom coil 7 and corner coil 8 are arranged and controlled by a control device 6 (see FIG. 5) as control means. The heating means may be a resistance heating type heater or the like.

  The bottom coil 7 and the corner coil 8 are disposed on a coil base 9, and a temperature sensor 10 is disposed at the center of the coil base 9.

  The temperature sensor 10 is a sensor in which a thermistor for detecting the temperature of the pan 15 is installed, and a spring is built in, and when the pan 15 is not set, its tip is provided at the center of the bottom of the inner case 3. It protrudes upward from the through hole 3a and comes into contact with the bottom of the pan 15, and the temperature of the pan 15 is detected. The detection signal is sent to the control device 6.

  The pan 15 is formed of a ferrous metal such as stainless steel capable of self-heating by eddy currents induced inside by the bottom coil 7 and the corner coil 8, and the shape thereof is substantially the same as that of the inner case 3. An annular flange 15a projecting outward is formed at the upper end of the bottom cylindrical shape, and a circular upper opening 15b is formed inward of the flange 15a. A lid 20 is attached to close the upper opening 15b.

  When the pan 15 is set in the inner case 3 and the start key 30d for starting cooking is pressed, the pan 15 is heated by Joule heat caused by eddy current, and the cooked food inside is heated. The pot 15 may be made of ceramic, for example, a clay pot. In that case, a metal foil or the like is provided at the bottom.

  Moreover, as shown in FIG. 1, the pan handles 16 and 16 are attached to the rigid in the position facing the radial direction of the flange 15a of the pan 15, and the pan 15 is covered with these pan handles 16 and 16. 20 is stored and taken out together with the inner case 3.

  On the upper surface of the outer case 4, recesses 17 and 17 into which the lower portions of the pan handles 16 and 16 can be inserted are formed. When the pan 15 is stored in the inner case 3, each of the bottom portions of the pan handles 16 and 16 is formed. Are fitted in the respective recesses 17, 17. These recessed parts 17 and 17 play the positioning and rotation prevention function of the pan 15, and the convenience improves.

  On the flange 15a of the pan 15, a lid 20 is attached in a form covering the upper opening 15b. The lid 20 is transparent and circular made of resin, and a lid handle 21 is provided at the center of the upper surface. The lid 20 is removed from the pan 15 with the lid handle 21.

  Thus, by providing the lid handle 21 on the lid body 20, even if the lid body 20 is heated or is in close contact with the upper surface of the flange 15 a of the pan 15 by the sealing material 22 described later, the removal is possible. It becomes possible to carry out safely and easily.

  Moreover, since the lid 20 is transparent, the food being cooked can be visually recognized from the outside, and cooking while confirming the cooking state of the food in a manual decompression course or the like described later becomes easy.

  An annular heat-resistant sealing material 22 is attached to the outer peripheral lower surface of the lid 20. The sealing material 22 has a function of preventing air from entering when the inside of the pan 15 is depressurized.

  By the way, the heating cooker 1 uses the bottom coil 7 and the corner coil 8 as heating means. Such a heating means has an IH function between the bottom coil 7 and the corner coil 8 and the bottom of the pan 15. It is necessary to set a predetermined distance that can be maximized.

  Therefore, a resin-made ring-shaped member 23 is provided at the upper end portion of the inner case 3, and a plurality of, for example, three, are provided on the upper surface of the ring-shaped member 23 and facing each other at a predetermined distance in the radial direction. The horizontal projection surfaces 24 are integrally formed at the same height, and the bottom coil 7 and the corner coil 8 and the bottom surface of the pan 15 are mounted on the three projection surfaces 24 by placing the bottom surface of the flange 15a of the pan 15 on the bottom surface. The distance between is made more optimal.

  As described above, the protruding surface 24 functions to stabilize the pan 15 horizontally and to improve the heating efficiency by making the distance between the bottom coil 7 and the corner coil 8 and the bottom surface of the pan 15 more optimal. I have it.

  An operation unit 30 is provided on the front side of the upper surface of the outer case 4. The operation unit 30 has a rectangular shape in plan view, and is arranged on the front side of the pan 15 with the long side in the left-right direction side, thereby facilitating the visual recognition and operation of the operation unit 30.

  Further, the long side of the operation unit 30 is arranged to be parallel to the pot handles 16 and 16. Therefore, the pan handles 16, 16 can be easily placed in the recess 17 without being obstructed by the operation unit 30, and the operation unit 30 can be easily viewed. Further, when the pan handle 16 or 16 is held, the operation unit 30 is not touched, so that it is safer.

  As shown in FIG. 4, the operation unit 30 includes a display unit 31 for displaying a setting state, and a plurality of various keys corresponding to switches, that is, a menu key 30a, a determination key 30b, a setting key 30c, a start key 30d, a cancel key. It has a key 30e, a decompression key 30f, and a decompression release key 30g, and further has a start indicator lamp 30dd and a decompression indicator lamp 30ff.

  As menus, a reduced pressure heating menu and an impregnation concentration menu which are automatic decompression courses, and a manual menu which is a manual decompression course are prepared, and are switched sequentially each time the menu key 30a is pressed. A drying menu may be provided.

  The decision key 30b is for confirming the switched menu, and the setting key 30c is set with a ▽ key for decreasing a numerical value and a △ key for increasing a numerical value (both keys are separate). The start key 30d is for changing the value, the start key 30d is for starting cooking, the cancel key 30e is for ending cooking, and the decompression key 30f starts decompression when selecting a manual menu. The decompression release key 30g is for ending decompression when selecting a manual menu.

  Further, the start indicator lamp 30dd is lit when cooking is started when the start key 30d is pressed, and the decompression indicator lamp 30ff is lit when decompression is started by pressing the decompression key 30f. As will be described later, it blinks when the pressure reducing key 30f is pressed again to maintain the reduced pressure.

  A microcomputer board 32 and a control board 33 corresponding to the control device 6 are disposed in the internal space 5 between the inner case 3 and the outer case 4 (see FIG. 2). The control device 6 includes a ROM, a RAM, a CPU, and the like, and executes a program stored in the ROM.

  That is, the control device 6 receives signals from the temperature sensor 10 and the pressure sensor 60 and controls the bottom coil 7, the corner coil 8, the vacuum pump 35, the pressure reducing valve 37, and the air introduction valve 38 (see FIG. 5).

  As shown in FIG. 1, the internal space 5 is provided with a vacuum pump 35, a water trap 36, a pressure reducing valve 37, and an air introduction valve 38 which are pressure reducing means. Thus, by accommodating various components for forming a reduced pressure in the internal space 5, the whole cooking device 1 can be reduced in size.

  The vacuum pump 35 is of a diaphragm type, has an air opening 35 a at one end, and the other end is connected to the water trap 36 via the first pipe 41. The vacuum pump 35 may be a plunger pump, a centrifugal pump, or the like.

  The water trap 36 is for supplementing moisture, and is connected to the pressure reducing valve 37 via the second conduit 42.

  The pressure reducing valve 37 is a three-port, two-position switching electromagnetic valve (see FIG. 5), and is connected to the lid body 20 through the third pipe line 43 and the fifth pipe line 45. In addition, the pressure sensor 60 which is a pressure detection means is arrange | positioned in the 3rd pipe line 43 (refer FIG. 5), the negative pressure in the pan 15 is detected, and a detection signal is sent to the control apparatus 6.

  The port 1 of the pressure reducing valve 37 communicates with the water trap 36, the port 2 communicates with the inside of the pan 15, the port 3 communicates with the atmosphere, and the port 1 and the port 2 are shut off when the power is normally turned off. At the same time, the port 1 and the port 3 (that is, the atmosphere) communicate with each other. When the power is turned on, the port 1 and the port 3 are communicated with each other, and the port 1 and the port 2 communicate with each other.

  That is, when the pressure reducing valve 37 is turned off, the first pipe 41, the water trap 36, and the second pipe 42 are immediately brought into the atmosphere, so that the operation of the vacuum pump 35 immediately after that is improved and the negative pressure is applied to the water trap 36. This reduces the adverse effects of adverse effects caused by the action of.

  The air introduction valve 38 is a two-port, two-position switching electromagnetic valve, and is connected to the lid body 20 via the fourth pipeline 44 and the sixth pipeline 46 (see FIG. 5).

  The port 1 of the atmosphere introduction valve 38 communicates with the atmosphere opening port 38a, the port 2 communicates with the inside of the pan 15, and when the power is normally turned off, the port 1 (that is, the atmosphere) and the port 2 (ie, the inside of the pan 15). When the power is turned on, the switching port 1 and the port 2 are shut off (see FIG. 5).

  As shown in FIG. 1, the atmosphere opening ports 35 a and 38 a open to the outside in the side wall portion of the main body 2, and the first pipe 41 to the fourth pipe are located in the internal space 5, and the fifth pipe The 45 and the sixth pipeline 46 are located outside the internal space 5. Note that the atmosphere opening ports 35 a and 38 a may be opened in the internal space 5.

  One end of the fifth pipe 45 is detachably connected to the lid 20 via the first coupler 51, and the other end is detachably connected to the upper surface of the main body 2 via the second coupler 52. One end of the sixth conduit 46 is detachably connected to the lid 20 via the third coupler 53, and the other end is detachably connected to the upper surface of the main body 2 via the fourth coupler 54.

  The first coupler 51 to the fourth coupler 54 are detachable members, that is, detachable means, which are connected by pushing and released by pulling and lifting.

  The first coupler 51 to the fourth coupler 54 are screw-type, use a magnet, or simply fit a hole provided with a seal material on the outer periphery of the pipeline. It may be.

  Further, only the first coupler 51 and the third coupler 53 may be used, or only the second coupler 52 and the fourth coupler 54 may be used. Further, for example, in the middle of the fifth pipe 45 and the sixth pipe 46. A coupler may be provided. In that case, the fifth pipe 45 and the sixth pipe 46 are formed of a material that can be bent.

  The first pipe 41, the second pipe 42, the third pipe 43, and the fifth pipe 45 correspond to a decompression path, and the fourth pipe 44 and the sixth pipe 46 correspond to an atmosphere introduction path. To do. And the arrow described in the 5th pipe line 45 shows the direction in which the air in the pan 15 is sucked out at the time of pressure reduction, and the arrow written in the 6th pipe line 46 is the direction in which air is introduced in the pan 15 at the time of atmospheric introduction. Indicates. In addition, the attachment location to the main body 2 of each coupler may be not only an upper surface but a back surface or a side surface.

  As described above, the fifth pipe line 45 and the sixth pipe line 46 are detachably attached to the lid body 20 and / or the outer case 4, so that the couplers are both coupling means and detachable means after cooking. By removing the, the pan 15 can be easily taken out from the main body 2 together with the lid 20. As a result, the pan 15 can be carried on the table, meals and the like can be performed on the table, and the pan 15 and the lid 20 can be easily cleaned.

  Further, as described above, the first pipeline 41, the second pipeline 42, the third pipeline 43, and the fifth pipeline 45, which are decompression paths, and the fourth pipeline 44 and the sixth pipe, which are atmosphere introduction paths. Since it is formed independently of the path 46, for example, pressure reduction can be performed while introducing the atmosphere.

  Therefore, for example, when the food is dried, if the function is used, the drying effect can be further improved by reducing the steam generated in the pan 15.

  Moreover, since pressure reduction and air introduction | transduction can be performed simultaneously, work speed can be increased, As a result, the vacuum pump 35 can be reduced in size and the heating cooker 1 can be reduced in size. .

  The control will be described. First, the display on the display unit 31 will be described with reference to FIG. As described above, the menu key 30a is provided with a reduced pressure heating menu and an impregnation concentration menu that are automatic decompression courses, and a manual menu that is a manual decompression course.

  Each time the menu key 30a is pressed, the reduced pressure heating menu, the impregnation concentration menu, and the manual menu are sequentially switched.

  When the reduced pressure heating menu is executed, the reduced pressure heating menu is displayed by pressing the menu key 30a, selecting the reduced pressure heating menu, and pressing the enter key 30b. Then, since the temperature display section blinks, the set temperature is set with the ▽ key or the △ key of the setting key 30c, and when the set key 30b is pressed, the set temperature is displayed.

  The set temperature is, for example, the one described in a guidebook or the like prepared in advance by the manufacturer according to the ingredients, or the data previously obtained by the user using the manual menu.

  Thereafter, the time display section blinks, so that the set time is displayed by setting the set time with the ▽ key or the △ key of the set key 30c and pressing the enter key 30b. Then, the start key 30d is pressed to start the reduced pressure heating menu. When the set time expires, it automatically stops, but if you want to stop halfway, you can press the cancel key 30e.

  The set time is the same as the set temperature, for example, using the information described in the guidebook prepared in advance by the manufacturer according to the ingredients, or using the data obtained in advance by the user through the manual menu. become.

  An example of a time chart of the reduced pressure heating menu is as shown in FIG.

  That is, when the start key 30d is pressed and started, the bottom coil 7 and the corner coil 8, which are heating means, are heated to the set temperature at an output of 100%, and thereafter the output of 100% or less is increased or decreased to maintain the set temperature. . The pressure reducing valve 37 is opened, the air introduction valve 38 is closed, and the vacuum pump 35 is operated to decompress the inside of the pan 15.

  By the way, the temperature and the saturated vapor pressure have a certain relationship as already known (temperature-saturated vapor pressure diagram), and once the saturated vapor pressure is reached, the vacuum pump 35 is operated further. Since the degree of vacuum does not increase and the engine is in an idling state that maintains a certain degree of vacuum, the pressure in the pan 15 is maintained at the saturated vapor pressure.

  That is, the operation of the vacuum pump 35 and the open state of the pressure reducing valve 37 are sufficient until the inside of the pan 15 reaches the saturated vapor pressure, and thereafter the vacuum pump 35 is stopped and the air introduction valve 38 is closed. Then the pressure will be maintained.

  Therefore, the vacuum pump 35 is operated to a predetermined temperature at which the inside of the pan 15 becomes saturated vapor pressure, and the pressure reducing valve 37 is opened to a predetermined temperature at which the inside of the pan 15 is similarly saturated vapor pressure, then closed, and introduced into the atmosphere. The valve 38 is closed. Then, since the inside of the pan 15 is sealed with the sealing material 22, the pressure reduction is maintained.

  And the pressure sensor 60 detects a pressure like FIG. The timer starts counting when the set temperature is reached, stops counting when the set time elapses, turns off all, and ends cooking. Thus, the heating efficiency can be further improved by starting counting when the timer reaches the set temperature and ending the count when the set time elapses.

  When executing the impregnation concentration menu, the menu key 30a is pressed to select the impregnation concentration menu, and the determination key 30b is pressed to determine the impregnation concentration. Then, since the temperature display section blinks, the set temperature is set with the ▽ key or the △ key of the setting key 30c, and when the set key 30b is pressed, the set temperature is displayed.

  As described above, the set temperature is, for example, the one described in a guidebook or the like prepared in advance by the manufacturer according to the ingredients, or the data previously obtained by the user using the manual menu. .

  Thereafter, the time display section blinks, so that the set time for one decompression is set with the ▽ key or the △ key of the setting key 30c, and when the set key 30b is pressed, the set time is displayed. Then, the depressurization number display section blinks, and the depressurization number is displayed when the set depressurization number is set with the ▽ key or the △ key of the setting key 30c, and is determined by pressing the enter key 30b.

  Then, the start key 30d is pressed to start the impregnation concentration menu. When the set number of times of decompression is completed, it automatically stops, but when it is desired to stop halfway, the cancel key 30e is pressed.

  Note that the set time and the set number of times of decompression are the same as the set temperature, for example, those described in a guidebook prepared in advance by the manufacturer according to the ingredients, or previously obtained by the user in the manual menu. Data will be used.

  An example of a time chart of the impregnation concentration menu is as shown in FIG. In this example, one decompression time is set to 3 minutes, and decompression is repeated four times.

  That is, when the start key 30d is pressed and started, the bottom coil 7 and the corner coil 8, which are heating means, are heated to the set temperature at 100% output, and thereafter the output below 100% is increased or decreased, as in the reduced pressure heating menu. To maintain the set temperature. And while the pressure-reduction valve 37 is open | released, while maintaining the state, while operating the vacuum pump 35, the state is maintained and the inside of the pan 15 is pressure-reduced.

  Moreover, the air introduction valve 38 is closed for 3 minutes so that the inside of the pan 15 can be decompressed, and then opened for 1 minute to make the inside of the pan 15 air. This is repeated four times and cooking is automatically terminated when the fourth time is over. The pressure sensor 60 detects four pressure fluctuations as shown in FIG.

  Note that the opening for 1 minute is for ensuring that the inside of the pan 15 is made into the atmosphere. The reason why the inside of the pan 15 is surely brought into the atmosphere is to ensure the operation of the next vacuum pump 35. If the inside of the pan 15 is decompressed, the vacuum pump 35 does not operate well.

  Further, during the automatic decompression course, the original set value is displayed while the menu key 30a is being pressed, and the current set value is displayed when the menu key 30a is released. Therefore, it becomes easy to confirm the original set value.

  When executing the manual menu, the manual key is displayed by pressing the menu key 30a to select the manual menu and pressing the enter key 30b. Then, the power cut off blinks, so if it is OK, the determination key 30b is pressed. However, if heating is also desired, the heating power is selected from “weak, medium and strong” with the ▽ key or the △ key of the setting key 30c, and the determination key 30b is pressed. When you press to confirm, the selected thermal power is displayed.

  Thereafter, the decompression key 30f is pressed. Then, the decompression indicator lamp 30ff is turned on, the vacuum pump 35 is activated, the decompression valve 37 is turned on to connect port 1 and port 2, and the air introduction valve 38 is turned on to shut off port 1 and port 2. Then, the inside of the pan 15 is depressurized.

  Then, in order to maintain the pressure reduction in the pan 15 at the saturated vapor pressure, the pressure reduction key 30f is pressed again. Then, the decompression indicator lamp 30ff blinks, the vacuum pump 35 stops, the decompression valve 37 is turned off and the ports 1 and 2 are shut off, but the air introduction valve 38 is still on and the ports 1 and 2 are turned off. In order to shut off, the pressure in the pan 15 is maintained.

  In order to release the pressure reduction, when the pressure reduction release key 30g is pressed, not only the pressure reducing valve 37 is turned off but also the air introduction valve 38 is turned off to open the port 1 and the port 2, and the inside of the pan 15 is brought to the atmospheric pressure. To do. In order to stop the manual menu halfway, the cancel key 30e is pressed.

  As described above, the transparent lid 20 and the operation unit 30 are provided close to each other on the upper surface of the main body 2. Therefore, cooking can be performed while checking the cooking state from the top of the lid 20 when selecting the manual menu. As a result, it becomes possible to easily set and specify the set temperature, the set time, and the number of times of decompression suitable for the food, and the convenience of the heating cooker is further improved.

  The significance of the manual menu will be described. In the reduced-pressure cooking, the conditions of the set temperature, the set time, and the number of times of depressurization described above vary depending on the type and amount of ingredients, and the data that can be prepared by the manufacturer is standard, for example, and there is a limit to the type.

  Therefore, for example, even if professional and individual cooks want data of the above conditions that can be better with a certain amount of food, it is difficult to obtain those data without the manual menu.

  The manual menu is for that purpose, and a cook first cooks a certain amount of a certain food using the manual menu and data of conditions that seem appropriate. And during cooking, while confirming from the upper part of the cover body 20, the result is confirmed, and while finding new data that can be deliciously cooked, the found data is stored.

  When the same cooking is performed thereafter, the same cooking result can be obtained by applying the obtained data to the automatic decompression course and cooking. In other words, the heating cooker of the present application has a manual decompression course and a manual decompression course prepared in advance, and even the less experienced individual can easily and more reliably perform the above delicious cooking. It becomes like this.

  Next, each menu will be described based on a flowchart.

  FIG. 9 shows a flow of the reduced pressure heating menu. When the menu key 30a is pressed to set the reduced pressure heating menu, the cooking temperature is set in step S1. The setting is performed with the ▽ key or the △ key of the setting key 30c.

  When the cooking temperature is set, it is determined in step S2 whether or not the enter key 30b is pressed. If not, the process returns to step S1, but if it is pressed, the cooking temperature is determined and step S3 is performed. Proceed to

  In step S3, the cooking time is set. The setting is performed with the ▽ key or the △ key of the setting key 30c.

  When the cooking time is set, it is determined in step S4 whether or not the enter key 30b has been pressed. If not, the process returns to step S3, but if it is pressed, the cooking time is determined and the process proceeds to step S5. .

  In step S5, it is determined whether or not the start key 30d has been pressed. If not, step S5 is repeated, but if it has been pressed, the process proceeds to the reduced pressure heating automatic cooking in step S6 in which the reduced pressure heating menu is executed.

  Next, in step S7, it is determined whether the cooking time has elapsed. If not, the process returns to step S6, but if it has elapsed, the operation is terminated.

  FIG. 10 shows the flow of the impregnation concentration menu. When the menu key 30a is pressed to set the impregnation / concentration menu, the cooking temperature is set in step S1. The setting is performed with the ▽ key or the △ key of the setting key 30c.

  When the cooking temperature is set, it is determined in step S2 whether or not the enter key 30b is pressed. If not, the process returns to step S1, but if it is pressed, the cooking temperature is determined and step S3 is performed. Proceed to

  In step S3, the cooking time is set. The setting is performed with the ▽ key or the △ key of the setting key 30c.

  When the cooking time is set, it is determined in step S4 whether or not the enter key 30b has been pressed. If not, the process returns to step S3, but if it is pressed, the cooking time is determined and the process proceeds to step S5. .

  In step S5, the number of times of decompression is set. The setting is performed with the ▽ key or the △ key of the setting key 30c.

  When the number of times of decompression is set, it is determined whether or not the determination key 30b has been pressed in step S6. If not, the process returns to step S5, but if it has been pressed, the number of times of decompression is determined and the process proceeds to step S7. .

  In step S7, it is determined whether or not the start key 30d has been pressed. If not, step S7 is repeated. If so, the process proceeds to the automatic impregnation / concentration cooking in step S8 in which the impregnation / concentration menu is executed.

  Next, in step S9, it is determined whether or not the number of times of decompression has ended. If not, the process returns to step S8, but if completed, the operation is ended.

  FIG. 11 shows the flow of the manual menu. When the menu key 30a is pressed to set the manual menu, the heating power is set in step S1. When heating is not performed, it can be left as it is, but when changing, it is performed with the ▽ key or the Δ key of the setting key 30c.

  When the thermal power is set, it is determined whether or not the determination key 30b is pressed in step S2. If not, the process returns to step S1, but if it is pressed, the thermal power is determined and the process proceeds to step S3. .

  In step S3, it is determined whether or not the start key 30d has been pressed. If not, step S3 is repeated, but if it has been pressed, the process proceeds to manual cooking in step S4 where a manual menu is executed.

  Next, in step S5, it is determined whether or not the decompression key 30f has been pressed. If not, the process proceeds to step S9. If pressed, the process proceeds to step S6.

  In step S6, it is determined whether or not the pressure is reduced. If not, the process proceeds to step S7 to start the pressure reduction and proceeds to step S9. If the pressure is being reduced, the process proceeds to step S8 to temporarily stop the pressure reduction. The pressure in the pan 15 is maintained, and the process proceeds to step S9.

  In step S9, it is determined whether or not the decompression release key 30g has been pressed. If not, the process proceeds to step S11, and it is determined whether or not a predetermined time has elapsed in step S11, and the predetermined time has elapsed. If not, the process returns to step S9, but if it has elapsed, the operation is terminated.

  If the decompression release key 30g is pressed in step S9, the process proceeds to step S10 to release the decompression and the operation is terminated.

  In the case of a drying course, a flow control valve (not shown) is used instead of the air introduction valve 38, or a flow control valve is provided in parallel with the air introduction valve 38, and the pressure is reduced while introducing the air. At the same time, the atmosphere is introduced to reduce the steam in the pan 15. Other configurations are the same as those described above.

  In the case of using a flow rate control valve in place of the air introduction valve 38, when the pressure reduction is performed a plurality of times in the above impregnation and concentration course, the responsiveness of one pressure reduction deteriorates. The type of providing is more preferable.

  And by the said drying course, dried fruits, beef jerky, etc. with a high drying effect can be obtained.

  The invention of the present application is not limited to the configuration of the above embodiment, and it is needless to say that the design can be appropriately changed without departing from the gist of the invention.

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Main body 3 Inner case 3a Through-hole 4 Outer case 5 Inner space 6 Control device 7 Bottom coil 8 Corner coil 9 Coil stand 10 Temperature sensor 15 Pan 15a Flange 15b Top opening 16 Pan handle 17 Recess 20 Lid 21 Lid Handle 22 Sealing material 23 Ring-shaped member 24 Projection surface 30 Operation part 30a Menu key 30b Enter key 30c Setting key 30d Start key 30dd Start indicator light 30e Cancel key 30f Depress key 30ff Depressurization indicator light 30g Decompression release key 31 Display part 32 Microcomputer board 33 Control Board 35 Vacuum Pump 35a Air Opening Port 36 Water Trap 37 Pressure Reducing Valve 38 Air Introducing Valve 38a Air Opening Port 41 First Pipeline 42 Second Pipeline 43 Third Pipeline 44 Fourth Pipeline 45 Fifth Pipeline 46 6th pipeline 51 1st coupler 52 2nd cup Over 53 third coupler 54 fourth coupler 60 pressure sensor

Claims (2)

The body,
A container stored in the main body;
A lid covering the upper opening of the container;
Heating means for heating the container;
Control means for controlling the heating means;
An operating unit for operating the control means;
A cooking device having a decompression means for reducing the pressure in the container,
The control means has an automatic decompression course and a manual decompression course,
The automatic cooking course and the manual decompression course are selected by the operation unit.   The operation unit includes a decompression switch for performing decompression and a decompression release switch for releasing decompression, wherein the manual decompression course starts with the decompression switch and is released with the decompression release switch. The cooking device according to claim 1.

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