JP2022055865A - Electric cooker - Google Patents

Abstract

To suppress deterioration in the texture of a food material and suppress a wrong operation of an electric cooker.SOLUTION: A check valve 126 is disposed in an inner lid 122 of an electric cooker 100. The inner lid 122 is provided with a hole corresponding to the check valve 126, and the check valve 126 is disposed at a position covering the hole of the inner lid 122. The check valve 126 is positioned in an exhaust passage of steam from a pot 130, and the check valve 126 causes gas flowing from a pot 130 side to an outer lid 124 side to pass. The check valve 126 suppresses the flow of gas from the outer lid 124 side to the pot 130 side.SELECTED DRAWING: Figure 1B

Description

The present invention relates to an electric cooker.

Traditionally, pots are often used for cooking ingredients. Generally, ingredients are cooked in a pot by various methods such as boiling, baking, and steaming. It is known that a cooking pot provided with a steam valve is used to soak the juice into the food material in a short period of time (see Patent Document 1). Patent Document 1 describes a cooking pot equipped with a weight-type steam valve. In the heating cooking pot of Patent Document 1, in the weight type steam valve, when the pressure in the pot reaches a predetermined pressure, the weight body is slightly lifted and the pressurized steam is released.

Japanese Unexamined Patent Publication No. 59-37912

However, the cooking pot of Patent Document 1 cannot automatically cook, and the cook adjusts the heating intensity of the heating source for heating the cooking pot, while adjusting the heating intensity of the ingredients in the cooking pot. It is necessary to monitor the cooking situation of. Further, in the cooking pot of Patent Document 1, in order to sufficiently soak the soup in the food, it is necessary to keep heating the food at a relatively high temperature, which may impair the texture of the food. .. Further, in the heating cooking pot of Patent Document 1, if a person around the person unintentionally touches the weight type steam valve, the pressure in the pot fluctuates, and the cooking result greatly fluctuates.

The present invention has been made in view of the above problems, and an object of the present invention is to provide an electric cooker capable of suppressing deterioration of the texture of foodstuffs and suppressing erroneous operation.

The electric cooker according to the present invention is provided on the inner lid, a lid having a pot, a heating member for heating the pot, an inner lid covering the pot, and an outer lid to which the inner lid is attached. It is provided with a check valve for exhausting the gas generated in the pot heated by the heating member to the outside.

According to the electric cooker of the present invention, it is possible to suppress deterioration of the texture of foodstuffs and suppress erroneous operation.

It is a schematic perspective view of the electric cooker of this embodiment. It is a schematic perspective view of the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a schematic sectional view of the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a graph which shows the temperature change at the time of cooking in the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a schematic diagram of the electric cooker of this embodiment. It is a schematic sectional view of the electric cooker of this embodiment. It is a schematic sectional view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic sectional view of the electric cooker of this embodiment. It is a schematic sectional view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment. It is a schematic partial enlarged view of the electric cooker of this embodiment.

Hereinafter, embodiments of the electric cooker according to the present invention will be described with reference to the drawings. In the figure, the same or corresponding parts are designated by the same reference numerals and the description is not repeated.

[Embodiment 1]
First, an embodiment of the electric cooker 100 according to the present invention will be described with reference to FIGS. 1A and 1B. 1A and 1B are schematic perspective views of the electric cooker 100 of the present embodiment. FIG. 1A shows an electric cooker 100 in which the lid 120 is closed with respect to the main body 110, and FIG. 1B shows an electric cooker 100 in which the lid 120 is opened with respect to the main body 110. Here, the electric cooker 100 has a substantially cylindrical shape, but the electric cooker 100 may have a different shape.

As shown in FIGS. 1A and 1B, the electric cooker 100 includes a main body 110, a lid 120, a pan 130, a heating member 140, and a control unit 150. The main body 110 has an open container shape at the top, and a hole is provided in the center of the main body 110. The pot 130 is placed in the hole of the main body 110.

The lid 120 is attached to one end of the main body 110. The lid 120 is attached to the main body 110 so as to be openable and closable.

The main body 110 and the lid 120 are connected by a rear rotation support 112. Therefore, the lid 120 rotates about the rotation support portion 112 with respect to the main body portion 110, whereby the lid body 120 can be opened and closed with respect to the main body portion 110. Although not particularly shown here, a display unit and operation buttons may be installed on the outer surface of the main body 110 and / or the lid 120.

The pot 130 is placed inside the main body 110 and attached to the main body 110. The pot 130 is removable from the main body 110.

Ingredients necessary for cooking are put in the pot 130. For example, the pot 130 contains ingredients. The pot 130 may contain water and / or seasonings.

By attaching the pot 130 to the main body 110 and closing the lid 120 with respect to the main body 110, the pot 130 is covered by the main body 110 and the lid 120. The ingredients in the pot 130 are cooked in this state.

Further, the pot 130 is exposed by opening the lid 120 with respect to the main body 110. With the lid 120 open to the main body 110, the ingredients are put into the pot 130 and the cooked food is taken out from the pot 130.

The heating member 140 is arranged in the main body 110. The heating member 140 heats the pot 130 mounted on the main body 110. The heating member 140 may heat the pot 130 by raising its own temperature. Alternatively, the heating member 140 may generate heat in the pan 130 by an electromagnetic method.

The control unit 150 controls the heating member 140. Here, the control unit 150 is arranged in the main body unit 110.

The control unit 150 includes a processor and a memory. The processor is a hardware circuit composed of a central processing unit (CPU), an integrated circuit for a specific application (Application Specific Integrated Circuit: ASIC), or the like. The processor controls the operation of each part of the electric cooker 100 by reading and executing the control program stored in the memory.

For example, the heating member 140 cooks the food by heating the pot 130 containing the food. In one example, the control unit 150 controls the heating member 140 to heat the pot 130 according to a heating profile indicating the time variation of the heating temperature by the heating member 140. Typically, the heating profile is set according to the type and amount of foodstuff. By controlling the control unit 150, if the foodstuff specified in advance is put in the pot and set, the temperature of the pot 130 can be controlled according to a predetermined cooking program, and the foodstuff can be cooked automatically.

The lid 120 includes an inner lid 122 and an outer lid 124. The inner lid 122 is attached to the outer lid 124. The inner lid 122 is provided so as to fit on the upper part of the pot 130. When the lid 120 is closed with respect to the main body 110, the inner lid 122 is fitted to the upper part of the pot 130.

It is preferable that the outer lid 124 is provided with an exhaust hole 126h that penetrates the thickness of the outer lid 124. Even if steam is generated from the foodstuff in the pot 130 by heating the pot 130, the generated steam can be discharged to the outside through the exhaust hole 126h.

In the electric cooker 100 of the present embodiment, the check valve 126 is arranged on the inner lid 122. The inner lid 122 is provided with a hole corresponding to the check valve 126, and the check valve 126 is arranged at a position covering the hole of the inner lid 122. The check valve 126 is located in the steam exhaust path from the pan 130.

The check valve 126 allows gas flowing from one side to the other side to pass and suppresses the flow of gas flowing from the other side to one side. Specifically, the check valve 126 allows gas flowing from the pan 130 side to the outer lid 124 side (for example, the exhaust hole 126h side) to pass through. Further, the check valve 126 suppresses the flow of gas from the outer lid 124 side (for example, the exhaust hole 126h side) toward the pan 130 side.

When the pot 130 is heated by the heating member 140, steam is generated from the foodstuff in the pot 130, and the pressure in the pot 130 changes as compared with the atmospheric pressure. Typically, as the temperature in the pot 130 rises, the pressure in the pot 130 increases above the atmospheric pressure. At this time, the check valve 126 allows air to pass from the pan 130 to the outside.

On the other hand, when the temperature inside the pot 130 drops after steam is generated in the pot 130, the pressure inside the pot 130 becomes lower than the atmospheric pressure. At this time, the check valve 126 suppresses the flow of air from the outside toward the pan 130.

The electric cooker 100 is driven by electric power. The electric cooker 100 may be connected to a commercial power source via a power adapter. Alternatively, the electric cooker 100 may be driven by the electric power of the battery.

In the electric cooker 100 of the present embodiment, a check valve 126 is provided on an inner lid 122 that covers the pot 130. Therefore, when the temperature inside the pot 130 drops after steam is generated in the pot 130, the inside of the pot 130 is in a decompressed state. Therefore, in a reduced pressure state where the temperature is relatively low, the soup can be sufficiently soaked in the foodstuff in the pot 130, and the time required for cooking can be shortened without impairing the texture of the foodstuff. Further, by providing the check valve 126 on the inner lid 122, it is possible to prevent people around the check valve 126 from unintentionally touching the check valve 126, and it is possible to prevent unintended cooking from being performed.

Next, the electric cooker 100 of the present embodiment will be described with reference to FIGS. 1A to 2C. 2A to 2C are schematic views of the electric cooker 100 of the present embodiment. Both FIGS. 2A to 2C show an electric cooker 100 in which the lid 120 is closed with respect to the main body 110 on which the pot 130 is placed.

As shown in FIG. 2A, the pot 130 is placed on the main body 110. Here, the pot 130 comes into contact with the heating member 140. The pot 130 is placed on the heating member 140.

The pot 130 is covered with a lid 120. Specifically, the pot 130 is covered with an inner lid 122, and the inner lid 122 is covered with an outer lid 124. When the lid 120 is closed with respect to the main body 110, the pot 130 engages with the inner lid 122.

Here, the soup is stored in the pot 130. The foodstuff contained in the pot 130 is not limited to juice, but may be a solid material. For example, the pan 130 may contain meat, fish and / or vegetables. Alternatively, the pot 130 may contain only solid matter. Further, the electric cooker 100 may be used for cooking rice.

A check valve 126 is attached to the inner lid 122. Further, the outer lid 124 is provided with an exhaust hole 126h. The exhaust hole 126h communicates with the check valve 126. The check valve 126 is located between the exhaust hole 126h and the pan 130.

Here, the check valve 126 is arranged in the exhaust hole 126h. The check valve 126 is exposed from the exhaust hole 126h.

The check valve 126 is preferably arranged at a position in the exhaust hole 126h where a human finger cannot enter. For example, the diameter of the exhaust hole 126h may be smaller than the diameter of a human finger. For example, the hole diameter of the exhaust hole 126h may be 5 mm or more and 20 mm or less, or 7 mm or more and 18 mm or less. Alternatively, the depth of the exhaust hole 126h may be longer than the length of a human finger.

As shown in FIG. 2B, when cooking is started with the food material in the pot 130, the heating member 140 heats the pot 130. When the heating member 140 heats the pot 130, the temperature in the pot 130 rises, steam is generated from the ingredients in the pot 130, and the air pressure in the pot 130 increases. At this time, the check valve 126 slightly floats with respect to the inner lid 122, and the steam in the pan 130 passes through the check valve 126 and then passes through the exhaust hole 126h and is discharged to the outside.

As shown in FIG. 2C, when the heating of the pot 130 by the heating member 140 is stopped, the temperature inside the pot 130 drops, and the generation of steam from the foodstuff of the pot 130 stops. Further, since the temperature in the pot 130 is lowered, the air pressure in the pot 130 is lowered. At this time, the check valve 126 is sufficiently in close contact with the inner lid 122, and outside air cannot enter the inside of the pot 130. Therefore, the pressure inside the pot 130 becomes lower than the atmospheric pressure, and the pot 130 is in a decompressed state.

Therefore, in the electric cooker 100, the soup can be sufficiently soaked in the foodstuff in the pot 130 in a reduced pressure state where the temperature is relatively low. Therefore, the period required for cooking can be shortened without impairing the texture of the ingredients.

Typically, the electric cooker operates according to a program created in advance. Therefore, if the air pressure inside the pot of the electric cooker unintentionally fluctuates, cooking will proceed differently than planned unless the electric cooker measures the air pressure inside the pot and performs feedback control. Become. On the other hand, in the electric cooker 100 of the present embodiment, the check valve 126 is provided on the inner lid 122 and is not exposed to the outside of the electric cooker 100. Therefore, it is possible to prevent the pressure state in the pan 130 from fluctuating by unintentionally touching the check valve 126 during cooking.

Further, in the electric cooker 100 of the present embodiment, the check valve 126 is attached to the inner lid 122, so that the closed space in the pot 130 can be narrowed. Therefore, the cooking process can be changed quickly by controlling the heating member 140.

Next, the electric cooker 100 of the present embodiment will be described with reference to FIGS. 1A to 3. FIG. 3 is a schematic cross-sectional view of the electric cooker 100 of the present embodiment.

As shown in FIG. 3, the pot 130 is placed on the main body 110, and the lid 120 is closed with respect to the main body 110. The pot 130 is covered with an inner lid 122, and the inner lid 122 is covered with an outer lid 124. When the lid 120 is closed with respect to the main body 110, the pot 130 engages with the inner lid 122.

The electric cooker 100 further includes a sealing member 127. The sealing member 127 is attached to the lid 120. The sealing member 127 is located between the lid 120 and the pan 130. The sealing member 127 is annular and is arranged at the peripheral end of the pot 130. Typically, the sealing member 127 is an elastic body.

When the temperature of the pot 130 rises and the air pressure in the pot 130 increases, the sealing member 127 is deformed between the lid 120 and the pot 130. Even if steam is generated from the foodstuff in the pot 130 due to the deformation of the sealing member 127, the steam is suppressed from leaking from between the lid 120 and the pot 130.

Specifically, the sealing member 127 is attached to the inner lid 122. The sealing member 127 connects the inner lid 122 and the outer lid 124. The sealing member 127 abuts on each of the inner lid 122, the outer lid 124, and the pan 130.

As shown in FIG. 3, the check valve 126 is provided on the inner lid 122. Further, the outer lid 124 is provided with an exhaust hole 126h. The check valve 126 is arranged in the exhaust hole 126h.

In the electric cooker 100 of the present embodiment, the check valve 126 is provided on the inner lid 122 that covers the pot 130. Therefore, when the temperature of the pot 130 rises to the temperature at which steam is generated in the pot 130 and then drops, the inside of the pot 130 becomes decompressed. Therefore, in a reduced pressure state where the temperature is relatively low, the soup can be sufficiently soaked in the food while preventing the food in the pot 130 from becoming too soft. Further, by providing the check valve 126 on the inner lid 122, it is possible to prevent surrounding people from unintentionally touching the check valve 126 and fluctuating the air pressure in the pan 130.

As described above, the electric cooker 100 operates according to a cooking program. On the other hand, the surrounding environment of the electric cooker 100 is not always constant. Therefore, even when the electric cooker 100 operates according to a cooking program in which the same foodstuff is cooked in the same amount, the operation according to the cooking program may be changed according to the surrounding environment. For example, the electric cooker 100 may change its behavior on the cooking program based on the temperature in the pan 130.

Next, the electric cooker 100 of the present embodiment will be described with reference to FIGS. 1A to 4. FIG. 4 is a schematic diagram of the electric cooker 100 of the present embodiment. The electric cooker 100 of FIG. 4 has the same configuration as the electric cooker 100 described with reference to FIG. 2A or FIG. 3, except that the electric cooker 100 is further provided with a temperature measuring unit 160, and the purpose is to avoid redundancy. The duplicate explanation is omitted in.

As shown in FIG. 4, the electric cooker 100 includes a temperature measuring unit 160. The temperature measuring unit 160 measures the temperature inside the pot 130. Here, the temperature measuring unit 160 is attached to the inner lid 122. The temperature measuring unit 160 measures the temperature of the upper region in the space in the pot 130. The control unit 150 (FIG. 1B) may control the heating member 140 based on the measurement result of the temperature measurement unit 160.

Next, cooking with the electric cooker 100 of the present embodiment will be described with reference to FIGS. 1A to 5. FIG. 5 is a graph for explaining the time change of the temperature in the pot 130 in the electric cooker 100. In FIG. 5, when cooking is started, the cooking period Pc starts, and the cooking period Pc is followed by the heat retention period Pk.

Typically, when the operator sets the type and number of cooks, the control unit 150 (FIG. 1B) sets the cooking period Pc and the heating profile within the cooking period Pc according to the instructions from the operator. The cooking period Pc changes in the order of a temperature rising period P1, a boiling period P2, a temperature decreasing period P3, and a reheating period P4.

As shown in FIG. 5, when the cooking period Pc starts, the temperature rising period P1 starts. Typically, after the pot 130 containing the food is attached to the main body 110, when the user presses the cooking start button, the temperature rising period P1 starts. Before the start of the heating period P1, the temperature of the pot 130 is typically room temperature. Depending on the type of cooking, the ingredients and / or the taste of the user, there may be a leaving period in which the ingredients in the pot 130 are left before the temperature rising period P1.

In the temperature rising period P1, the heating member 140 heats the pot 130 so that the temperature of the pot 130 is higher than room temperature. The heating member 140 continues to heat the pot 130 until the food in the pot 130 boils. For example, when water is contained in the pot 130, the boiling temperature Tb of the pot 130 is approximately 100 ° C. When the temperature in the pot 130 approaches the boiling temperature Tb, steam is generated from the ingredients in the pot 130 and the pressure in the pot 130 increases. Therefore, the container in the pan 130 is discharged to the outside of the electric cooker 100 through the check valve 126.

Next, in the boiling period P2, the pot 130 is heated to maintain the boiling of the ingredients in the pot 130. For example, when the pot 130 contains water, the temperature of the pot 130 is maintained at 100 ° C. During the boiling period P2, the water in the pot 130 continues to evaporate and the water in the pot 130 decreases. In the boiling period P2, the temperature in the pot 130 continues to maintain the boiling temperature Tb, and evaporation from the foodstuff in the pot 130 proceeds. Therefore, the steam in the pan 130 continues to be released to the outside of the electric cooker 100 through the check valve 126.

If the boiling period P2 continues for a long time, the ingredients may become too soft. In particular, vegetables tend to lose their shape. Therefore, when the boiling period P2 is long, the tactile sensation of the food material may not suit the taste. Therefore, the boiling period P2 may be set relatively short depending on the food material. The boiling period P2 may be shorter than the temperature rising period P1 and / or the temperature decreasing period P3. For example, the boiling period P2 may be 0 minutes or more and 10 minutes or less.

Next, in the temperature reducing period P3, the temperature inside the pot 130 is lowered. In this case, the heating intensity of the heating member 140 may be reduced. Alternatively, heating by the heating member 140 may be temporarily stopped.

In the temperature reducing period P3, the temperature in the pot 130 is lower than that in the boiling period P2. As described above, in the electric cooker 100 of the present embodiment, since the check valve 126 is provided on the inner lid 122, even if the pressure inside the pot 130 drops, the gas from the outside of the electric cooker 100 remains in the pot 130. It is suppressed to enter inside. Therefore, the inside of the pot 130 is in a decompressed state as compared with the atmospheric pressure.

Since the pot 130 is in a decompressed state during the temperature reduction period P3, the juice easily soaks into the ingredients in the pot 130. It is considered that this is because the air bubbles in the food material are released to the outside during the temperature reduction period P3, so that the soup easily infiltrates into the region where the air bubbles of the food material have escaped.

When the temperature inside the pot 130 drops to a certain temperature during the temperature reduction period P3, the temperature inside the pot 130 may be kept constant. For example, the temperature in the pot 130 is maintained at the heat retention temperature Tk. The heat retention temperature Tk is 60 ° C. or higher and 80 ° C. or lower. For example, the temperature reduction period P3 is 1 minute or more and 5 hours or less.

Next, when the cooking period Pc approaches the end, the heating member 140 heats the pot 130 so that the temperature of the pot 130 reaches the boiling temperature Tb in the reheating period P4. The temperature of the pot 130 rises until the temperature of the pot 130 is close to the boiling point.

As described above, the electric cooker 100 ends cooking at the end of the cooking period Pc. For example, when the cooking is finished, the electric cooker 100 may output a voice to notify the surrounding people of the end of the cooking.

The electric cooker 100 raises the temperature of the pot 130 to the boiling temperature Tb again in the reheating period P4 immediately before the end of the cooking period Pc. As described above, when the temperature of the pot 130 at the end of cooking is a boiling temperature Tb or a temperature close to the boiling temperature Tb, fresh cooking can be provided. Further, since the pressure in the pot 130 is close to the atmospheric pressure, the lid 120 can be easily opened with respect to the pot 130 without providing a special mechanism.

Even after the cooking of the electric cooker 100 is completed, the user's meal may not be ready. Therefore, it is preferable that the electric cooker 100 maintains the temperature of the pot 130 at a predetermined temperature after the cooking is completed.

Next, during the heat retention period Pk, the heating amount of the pot 130 is reduced so that the temperature of the pot 130 is lowered. The temperature of the pot 130 gradually decreases until the temperature of the pot 130 reaches the heat retention temperature Tk. For example, the heat retention temperature Tk is 60 ° C. or higher and 80 ° C. or lower. For example, the heat retention period Pk is 1 minute or more and 12 hours or less.

As described above, the control unit 150 (FIG. 1B) controls the heating member 140. Further, as shown in FIG. 4, when the electric cooker 100 includes the temperature measuring unit 160, the temperature measuring unit 160 can measure the temperature in the upper region of the pot 130. Therefore, the control unit 150 can detect the temperature of both the lower region and the upper region of the pot 130. Therefore, the control unit 150 can infer the pressure or decompression state in the pot 130 from the temperature and volume of the pot 130. Therefore, the control unit 150 may change the length of the temperature reducing period P3 and / or the length of the reheating period P4 or the amount of heating according to the estimated pressure or depressurized state in the pot 130.

As described above, when the temperature of the pot 130 drops after generating steam in the pot 130 during cooking of the food material, the pot 130 is put into a reduced pressure state. In this case, it becomes difficult to open the lid 120 with respect to the pot 130. In the above description with reference to FIG. 5, the pot 130 is heated to the boiling temperature Tb so that the lid 120 can be easily opened with respect to the pot 130, but the present embodiment is not limited to this.

Even when the pot 130 is in a closed state, the lid 120 may be easily opened with respect to the main body 110 by electrically controlling the check valve 126. For example, the pan 130 may be changed from a closed state to an open state by moving the check valve 126 in a direction away from the inner lid 122 by supplying electric power to a movable mechanism. ..

[Embodiment 2]
In the electric cooker 100 shown in FIGS. 2 to 4, the pot 130 inserted into the main body 110 remains in contact with the heating member 140, but the present embodiment is not limited to this. The distance between the pot 130 and the heating member 140 may be changed.

Next, the electric cooker 100 according to the embodiment of the present invention will be described with reference to FIGS. 1, 6A and 6B. 6A and 6B are schematic views of the electric cooker 100 of the present embodiment. FIG. 6A also shows a schematic view of the electric cooker 100 of the present embodiment and a partially enlarged view of the vicinity of the sealing member 127. The electric cooker 100 shown in FIGS. 6A and 6B is described above with reference to FIGS. 2A and 2B, except that the sealing member 127 for sealing the pot 130 is attached to the inner lid 122. The same applies to the above, and duplicated descriptions are omitted for the purpose of avoiding redundancy.

As shown in FIG. 6A, the sealing member 127 is attached to the inner lid 122. The sealing member 127 has an annular structure and is attached to the end of the inner lid 122. When the pot 130 is inserted into the main body 110 and the lid 120 is closed with respect to the main body 110, the sealing member 127 is located between the lid 120 and the pot 130. Typically, the sealing member 127 is an elastic body. The sealing member 127 seals the pot 130.

A wide portion 130p is provided above the pot 130. Due to the wide portion 130p, the diameter of the pot 130 expands outward. The sealing member 127 abuts on the wide portion 130p, whereby the pot 130 is sealed.

The sealing member 127 bends so as to bend outward. The sealing member 127 has an upper portion 127a, a lower portion 127b, and a bent portion 127p. The upper portion 127a and the lower portion 127b are bent at the bent portion 127p.

The lower portion 127b is located vertically below the upper portion 127a. The upper portion 127a abuts on the inner lid 122. Further, when the lid 120 is closed with respect to the main body 110 to which the pot 130 is mounted, the lower portion 127b comes into contact with the pot 130. Specifically, the lower portion 127b abuts on the wide portion 130p of the pan 130.

As shown in FIG. 6B, when the temperature in the pot 130 drops after the steam is generated in the pot 130 by the heating member 140, the pot 130 is in a decompressed state. At this time, the sealing member 127 is deformed. Here, the sealing member 127 is deformed so as to be thin in a state of being in close contact with the inner lid 122 and the pot 130. Specifically, the upper portion 127a and the lower portion 127b of the sealing member 127 are deformed so as to approach each other. Due to the deformation of the sealing member 127, steam in the pot 130 is suppressed from leaking outward from between the lid 120 and the pot 130.

Further, due to the deformation of the sealing member 127, the pot 130 floats with respect to the heating member 140 and moves in a direction away from the heating member 140. As a result, it is possible to promote a decrease in the temperature of the food material in the pot 130. Therefore, the pot 130 can rapidly advance to the decompressed state and promote the permeation of the juice into the food material in the pot 130.

In the electric cooker 100 of the present embodiment, when the temperature inside the pot 130 drops after the steam is generated in the pot 130 and the pot 130 is in a reduced pressure state, the sealing member 127 is deformed and the pot 130 is heated. It moves away from the member 140. Therefore, the distance between the pot 130 and the heating member 140 can be changed without electrically controlling the pot 130, and the temperature of the pot 130 can be lowered.

Next, the electric cooker 100 according to the embodiment of the present invention will be described with reference to FIGS. 1 and 6A to 7B. 7A and 7B are schematic cross-sectional views of the electric cooker 100 of the present embodiment. The electric cooker 100 of FIGS. 7A and 7B is the same as the above description with reference to FIG. 3, except that the pot 130 is moved by the deformation of the sealing member 127, and the overlapping description is omitted.

As shown in FIG. 7A, the sealing member 127 is located between the lid 120 and the pan 130. Typically, the sealing member 127 is an elastic body. The sealing member 127 seals the pot 130. The sealing member 127 has an annular structure and abuts on the peripheral end portion of the inner lid 122. Further, the sealing member 127 comes into contact with the pot 130. As a result, the pot 130 is sealed.

As shown in FIG. 7B, when the temperature in the pot 130 drops after the steam is generated in the pot 130 by the heating member 140, the pot 130 is in a decompressed state. At this time, the sealing member 127 is deformed. Due to the deformation of the sealing member 127, the pot 130 floats with respect to the heating member 140 and moves away from the heating member 140. This can accelerate the decrease in temperature in the pot 130. Therefore, the pot 130 quickly advances to the reduced pressure state, and can promote the permeation of the juice into the food material in the pot 130.

In the above description with reference to FIGS. 6A to 7B, the pot 130 comes into contact with the heating member 140 before the decompression state is reached, and when the decompression state is reached, the pot 130 floats up with respect to the heating member 140 and separates from the pot 130. , The present embodiment is not limited to this. The pot 130 may be located away from the heating member 140 even before the pressure is reduced. For example, the pan 130 may be heated by an electromagnetic interaction with the heating member 140. Even in this case, the cooling of the pot 130 can be promoted by raising the pot 130 with respect to the heating member 140 and further moving away from the pot 130 when the pressure is reduced.

For example, as shown in FIG. 6A, by using the sealing member 127 with the bent portion 127p facing outward, the sealing member (packing) used in a general electric cooker or rice cooker can be used. .. Further, since the bent portion 127p of the sealing member 127 faces outward, the sealing member 127 is inside and outside the pot 130 even when the pressure inside the pot 130 becomes higher than the atmospheric pressure during cooking of the electric cooker 100. The seal between and can be effectively maintained. However, in the electric cooker 100 of the present embodiment, the shape of the sealing member 127 is not limited to this.

Next, the electric cooker 100 will be described with reference to FIGS. 8A to 8C. 8A to 8C are schematic partially enlarged views of the electric cooker 100. 8A to 8C are the same as the partially enlarged portion of the electric cooker 100 shown in FIG. 6A except that the shape of the sealing member 127 is different, and overlapping description is omitted for the purpose of avoiding redundancy. ..

The sealing member 127 shown in FIG. 8A bends so as to bend inward. The sealing member 127 has an upper portion 127a, a lower portion 127b, and a bent portion 127p. The upper portion 127a and the lower portion 127b are bent at the bent portion 127p.

The lower portion 127b is located vertically below the upper portion 127a. The upper portion 127a abuts on the inner lid 122. Further, the lower portion 127b comes into contact with the pan 130. Specifically, the lower portion 127b abuts on the wide portion 130p of the pan 130.

In the electric cooker 100 of the present embodiment, the pot 130 may be in a decompressed state. As shown in FIG. 8A, the sealing member 127 is bent so as to bend inward, so that the sealing between the inside and the outside of the pot 130 can be effectively maintained even when the pot 130 is in a decompressed state. ..

The sealing member 127 shown in FIG. 8B has an upper portion 127a, a lower portion 127b, a support portion 127c, and a bent portion 127p. The upper portion 127a and the lower portion 127b are bent at the bent portion 127p. The support portion 127c extends parallel to the upper portion 127a with respect to the upper portion 127a.

The lower portion 127b is located vertically below the upper portion 127a. The upper portion 127a abuts on the inner lid 122. The lower portion 127b and the support portion 127c abut on the pan 130. Specifically, the lower portion 127b and the support portion 127c abut on the wide portion 130p of the pan 130.

In the sealing member 127 shown in FIG. 8B, the lower portion 127b bends with respect to the upper portion 127a. Further, the support portion 127c together with the upper portion 127a can suppress the gas flow even with respect to the pressure from the outside to the inside of the sealing member 127. Therefore, the sealing member 127 can effectively maintain the sealing between the inside and the outside of the pot 130 regardless of whether the pressure in the pot 130 is higher or lower than the atmospheric pressure.

The sealing member 127 shown in FIG. 8C has an upper portion 127a, a lower portion 127b, a connecting portion 127d, a bent portion 127q, and a bent portion 127r. The upper portion 127a and the connecting portion 127d are bent at the bent portion 127q located inside. The connecting portion 127d and the lower portion 127b are bent at the bent portion 127r located on the outer side.

The connecting portion 127d is located vertically below the upper portion 127a, and the lower portion 127b is located further vertically below the connecting portion 127d. The upper portion 127a abuts on the inner lid 122. Further, the lower portion 127b comes into contact with the pan 130. Specifically, the lower portion 127b abuts on the wide portion 130p of the pan 130.

The sealing member 127 shown in FIG. 8C bends outward and inward, respectively. Therefore, the sealing member 127 can effectively maintain the sealing between the inside and the outside of the pot 130 regardless of whether the pressure in the pot 130 is higher or lower than the atmospheric pressure.

[Embodiment 3]
Next, the electric cooker 100 of the present embodiment will be described with reference to FIGS. 9A to 10B. 9A and 9B are schematic partially enlarged views of the electric cooker 100 of the present embodiment. FIG. 9A is a schematic view showing the latch mechanism 170 in a normal state, and FIG. 9B is a schematic view of the latch mechanism 170 when the pot 130 is changed to the open state.

As shown in FIG. 9A, the electric cooker 100 has a latch mechanism 170. The latch mechanism 170 changes the pan 130 from the closed state to the open state. The latch mechanism 170 is arranged on the lid 120.

The latch mechanism 170 includes a latch button 172, a rotating member 174, a rotating shaft 176, and a latch valve 178. The latch button 172 is arranged so as to project from the outer lid 124. The operator can press the latch button 172. Typically, the latch button 172 is pressed in the vertical direction. When the latch button 172 is pressed, the latch button 172 moves along the pressing direction.

The latch button 172 comes into contact with the rotating member 174. The rotating member 174 rotates in response to a change in the position of the latch button 172. The rotating member 174 rotates about a rotating shaft 176. One end of the rotating member 174 is connected to the latch button 172, and the other end of the rotating member 174 is connected to the latch valve 178. For example, one end of the rotating member 174 is in contact with the bottom of the latch button 172, and the other end of the rotating member 174 is connected to the upper part of the latch valve 178.

The inner lid 122 is provided with a hole corresponding to the latch valve 178, and the latch valve 178 is arranged at a position covering the hole of the inner lid 122. The latch valve 178 is located in the steam exhaust path from the pan 130.

As shown in FIG. 9B, when the latch button 172 is pressed vertically downward, one end of the rotating member 174 moves vertically downward together with the latch button 172. In this case, the rotating member 174 rotates about the rotating shaft 176, and the other end of the rotating member 174 moves vertically upward. When the other end of the rotating member 174 moves vertically upward, the latch valve 178 moves vertically upward, and the hole of the inner lid 122 covered by the latch valve 178 is opened. The latch mechanism 170 changes the pot 130 from the closed state to the open state.

In this way, in the latch mechanism 170, by pressing the latch button 172, the latch valve 178 can be opened, and the pan 130 can be changed from the closed state to the open state. Although the latch valve 178 is released by pressing the latch button 172, it is preferable to seal the pan 130 when the latch button 172 is not pressed. For example, when the heating member 140 heats the pan 130 so that the air in the pan 130 passes through the check valve 126 and then the temperature in the pan 130 drops to close the pan 130, the latch valve 178 is used. It is preferable to maintain the state of the pan 130 as long as the latch button 172 is not pressed. Further, in the latch mechanism 170, the latch valve 178 is preferably pressed toward the inner lid 122 by an elastic member.

10A and 10B are schematic cross-sectional views of the electric cooker 100 of the present embodiment. FIG. 10A is a schematic diagram of the electric cooker 100 in a normal state, and FIG. 10B is a schematic diagram of the electric cooker 100 when the lid 120 is opened.

As shown in FIG. 10A, normally, in the latch mechanism 170, the latch button 172 partially protrudes from the outer surface of the outer lid 124. One end of the rotating member 174 is connected to the latch button 172, and the other end of the rotating member 174 is connected to the latch valve 178. In this case, the rotating member 174 extends diagonally upward toward the latch button 172, and one end of the rotating member 174 is located vertically above the other end of the rotating member 174.

As shown in FIG. 10B, when the lid 120 is opened, the latch button 172 is pressed in the latch mechanism 170. As a result, the latch button 172 moves vertically downward from the outer surface of the outer lid 124 to the inside. By moving the latch button 172, the rotating member 174 rotates about the rotating shaft 176, and the other end of the rotating member 174 moves vertically upward. When the other end of the rotating member 174 moves vertically upward, the latch valve 178 moves vertically upward, and the hole of the inner lid 122 covered by the latch valve 178 is opened. The latch mechanism 170 changes the pot 130 from the closed state to the open state. In this way, since the pot 130 can be changed to the open state, the lid 120 can be opened with a relatively weak force.

In the description with reference to FIGS. 9A to 10B, the latch mechanism 170 moves the latch valve 178 to change the closed state and the open state of the pot 130, but the present embodiment is not limited to this. The latch mechanism 170 may move the check valve 126 to change the closed state and the open state of the pan 130.

Next, the electric cooker 100 of the present embodiment will be described with reference to FIGS. 11A and 11B. 11A and 11B are schematic partially enlarged views of the electric cooker 100 of the present embodiment. In the electric cooker 100 of FIGS. 11A and 11B, the same configuration as described above with reference to FIGS. 9A to 10B is provided except that the latch mechanism 170 opens the check valve 126 with respect to the inner lid 122. It has, and duplicated description is omitted for the purpose of avoiding redundancy.

As shown in FIG. 11A, the latch mechanism 170 includes a latch button 172, a rotating member 174, a rotating shaft 176, and a check valve 126. The check valve 126 is provided on the inner lid 122.

As described above, when the temperature in the pot 130 rises, the pressure in the pot 130 increases above the atmospheric pressure. At this time, the check valve 126 passes the air flow from the pan 130 to the outside. On the other hand, when the temperature in the pot 130 decreases after the temperature in the pot 130 rises, the pressure in the pot 130 becomes lower than the atmospheric pressure. At this time, the check valve 126 suppresses the flow of air from the outside toward the pan 130.

The latch button 172 is connected to the rotating member 174. The rotating member 174 rotates in response to a change in the position of the latch button 172. The rotating member 174 rotates about a rotating shaft 176. One end of the rotating member 174 is connected to the latch button 172, and the other end of the rotating member 174 is connected to the check valve 126. For example, one end of the rotating member 174 is connected to the bottom of the latch button 172, and the other end of the rotating member 174 is connected to the upper part of the check valve 126.

As shown in FIG. 11B, when the latch button 172 is pressed, one end of the rotating member 174 moves vertically downward together with the latch button 172. In this case, the rotating member 174 rotates about the rotating shaft 176, and the other end of the rotating member 174 moves vertically upward. When the other end of the rotating member 174 moves vertically upward, the check valve 126 moves vertically upward, and the hole of the inner lid 122 covered by the check valve 126 is opened.

In this way, in the latch mechanism 170, by pressing the latch button 172, the check valve 126 can be opened, and the pan 130 can be changed from the closed state to the open state. Although the check valve 126 is opened by pressing the latch button 172, it is preferable to seal the pan 130 when the latch button 172 is not pressed.

The embodiment of the present invention has been described above with reference to the drawings. However, the present invention is not limited to the above embodiment, and can be implemented in various embodiments without departing from the gist thereof. In addition, various inventions can be formed by appropriately combining the plurality of components disclosed in the above embodiments. For example, some components may be removed from all the components shown in the embodiments. In addition, components across different embodiments may be combined as appropriate. In order to make it easier to understand, the drawings are schematically shown with each component as the main component, and the thickness, length, number, spacing, etc. of each of the illustrated components are actually shown for the convenience of drawing creation. May differ from. Further, the material, shape, dimensions, etc. of each component shown in the above embodiment are merely examples, and are not particularly limited, and various changes can be made without substantially deviating from the effects of the present invention. be.

The present invention is useful in the field of electric cookers.

100 Electric cooker 110 Main body 120 Lid 130 Pot 140 Heating member 150 Control unit

Claims (7)

With a pot,
The heating member that heats the pot and
A lid having an inner lid covering the pot and an outer lid to which the inner lid is attached.
An electric cooker provided on the inner lid and provided with a check valve for exhausting gas generated in the pot heated by the heating member to the outside. Further, a control unit for controlling the heating of the pot by the heating member is provided.
The electric cooker according to claim 1, wherein the control unit controls the heating member so that the temperature of the pot reaches a boiling temperature in the middle of cooking and then becomes a temperature lower than the boiling temperature. The electric cooker according to claim 2, wherein the control unit controls the heating member so as to heat the pot to a boiling temperature at the end of cooking. The electric cooker according to any one of claims 1 to 3, further comprising a sealing member located between the inner lid and the pot to seal the pot. The electric cooker according to claim 4, wherein the pot moves in a direction away from the heating member due to the deformation of the sealing member. The electric cooker according to any one of claims 1 to 5, further comprising a latch mechanism for releasing the decompressed state in the pan. The electric cooker according to claim 6, wherein the latch mechanism controls the opening and closing of the check valve with respect to the inner lid.

Images