JP2719801B2 - Cooker - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking machine having a baking function and a rice cooking function for preheating before starting rice cooking when setting a timer to cook rice.

2. Description of the Related Art As a conventional rice cooker, a cooker as shown in FIG. 5 is generally used.

In the figure, a control circuit 70 and an outer container 62 are provided in a main body case 61.
In the outer container 62, an inner container 63 and a heating plate 67 which is heated by a heater 68 by being brought into contact with the bottom of the inner container 63 are provided, and an inner lid 65 is provided above the inner container 63. The upper part of the main body case 61 is covered with an outer lid 64 having a steam port 66. Some control circuits have a timer mechanism. This type of timer can be set with a timer, but accuracy is not so required, and it is only necessary to cook within the set time. Therefore, the remaining time is displayed after setting the timer, but it is only a guide. The reason is that the amount of water changes according to the amount of cooked rice, so the time required for cooking naturally depends on the amount of cooked rice.There is no function to detect the amount of cooked rice. This is because when the amount is reduced, the food is cooked earlier than the set time.

The above is generally in the range of normal temperature of 5 ° C to 35 ° C. However, in a cold region where the temperature is 0 ° C or lower, water freezes, so much time is required to melt the water, so the time is longer than the set time. Was.

Problems to be Solved by the Invention According to the above-mentioned conventional technology, there is a problem that when a timer is set in a cold region, cooking is not completed within the set time.

Means for Solving the Problems The present invention has been made to solve the above problems, and covers a rice cooker with a rice cooker lid, and has a timer set with a pan and rice switch key. And a control circuit for controlling the temperature of the water to rise to about 10 ° C.

Function The present invention is configured as described above, so that even if the water freezes in a cold region or the like, the water temperature is raised to about 10 ° C. by the preheating step before starting the rice cooking, and within the set time. It works to cook rice.

Embodiment FIG. 1 is a front sectional view of a cooker according to an embodiment of the present invention when cooking rice, FIG. 2 is a front sectional view of the same in the case of bread baking, and FIG. 3 is a perspective view of the heater. , Fourth
The figure shows the rice cooking process.

In the drawing, 1 is a main body case, 2 is an outer lid provided on the upper front side of the main body case 1, and 3 is an inner lid provided on the upper front side of a middle case 5 described later in the main body case 1. Reference numeral 4 denotes a transparent glass window which is fixed with the outer lid 2 and the window frame 20 and the inner lid 3 interposed therebetween. Reference numeral 5 denotes a middle case mounted in the main body case 1. The middle case 5 and the inner lid 3 constitute a heating chamber 32. Reference numeral 6 denotes a baffle container, which is detachably mounted on a container base 7 fixed at the center of the inside of the middle case 5. Reference numeral 51 denotes a rice cooker lid placed on the batter 6. Reference numeral 8 denotes a rib provided on the side surface of the batter container 6. Reference numeral 9 denotes a shaft (upper), which is rotatably mounted on the container base 7, penetrates the bottom of the twisting container 6, and projects into the twisting container 6. Reference numeral 10 denotes a blade detachably fitted to the upper end of the shaft (upper) 9. 11
Is a coupling (upper) fixed to the lower end of the shaft (upper) 9, and is fixed to the upper end of a shaft (lower) 27 rotatably mounted on a cradle 26 provided at the bottom of the middle case 5. It is detachably engaged with the coupling (lower) 12 for connection. Reference numeral 13 denotes a heater, which is integrally formed by a fan heater 15 described later and one sheathed heater. The shape is a horizontal frame, and a terminal portion 38 is provided on one side thereof. The position of the opposite side of the terminal portion 38 is fixed between the bottom of the twisting container 6 and the bottom of the middle case 5 (FIG. 3). . 14 is a temperature detecting sensor which is urged by a spring 47 from the bottom of the middle case 5,
It is pressed against the outer bottom of the torsion container 6. 15 is a fan heater provided inside the side wall 30 in the heating chamber 32,
As shown in FIG. 3, one side of the heater 13 on the side of the terminal portion 38 is continuously raised and bent in an inverted U-shape. 16 is a fan casing, and 17 is a fan. And the fan casing 16 arranges the fan 17 inside, and the side wall of the middle case 5
It is installed outside of 30. In addition, fan casing
A discharge port 16a and a suction port 16b are provided in a ventilation path 16c formed by being surrounded by the side wall 16 of the middle case 5 and a fan 17 is arranged corresponding to the suction port 16b. Reference numeral 18 denotes a fan motor, which is attached and fixed to the rear portion of the fan casing 16. The fan 17 is fixed to the shaft end of the fan motor 18. 19 is fan casing 16 and fan motor 18
It is a heat shield plate interposed between them. 21 is the main motor,
This is provided on a chassis 22 forming the bottom of the main body case 1. The rotational force of the main motor 21 is vertically transmitted through the chassis 22 from a pulley (small) 23 via a belt 24 and a pulley (large) 25. This is transmitted to the arranged shaft (lower) 27 and transmitted to the blade 10. 28 is an operation panel,
A control circuit 52 including a switch, a switching key, a display unit (not shown), a microcomputer, and the like is provided. Reference numeral 29 denotes a handle provided integrally with the outer lid 2. Reference numeral 31 denotes an inclined portion of the fan casing 16, which is connected to the discharge port 16a. 33 and 34 are chassis 22
The torsion container 6 and the microswitch 33 are connected by a lever 34 with a microswitch and a lever attached to the.
35 is a rib provided at a plurality of locations inside the container base 7, and 36 is a lever.
It is a projection provided at the tip of 34. 37 is a duct, located between the baffle container 6 and the fan heater 15 and is a fan heater.
15, and further provided with a suction port 39 at a lower portion thereof. Reference numeral 40 denotes a plastic panel placed on the main body case 1. Reference numeral 41 denotes a heat-resistant plastic ring fixed between the panel 40 and the middle case 5 and fixed to the panel 40. Reference numeral 42 denotes a hinge portion, and the outer lid 2 is rotatably fitted to the panel 40 at the hinge portion 42. 43 is a hook provided integrally with the panel 40. Reference numeral 44 denotes a lock spring which is fixed to the outer lid 2 and hookably engages with the hook 43. Reference numeral 45 denotes an inclined portion provided on the blade 46 of the blade 10. Reference numeral 48 denotes an upper part of a power chamber 50 in which a motor and the like are stored, and a shielding plate inserted and fixed to a lower part of the panel 40. 49 is a cooling fan. The control circuit 52 includes a heater 13, a temperature detection sensor 14, a fan motor 18, a main motor 21, and a micro switch 33.
Etc. are connected.

Next, the operation of the present embodiment having the above configuration will be described.

First, the case of baking bread will be described. When the user puts his hand into the handle 29 of the outer lid 2 and lifts the lid, the lock spring 44 comes off the hook 43, and the outer lid 2 opens upward around the hinge 42. Next, the torsion container 6 is taken out of the main body, and the blade 10 is fitted to the upper end of the shaft (upper) 9.

Next, the ingredients needed to make bread (flour, yeast, salt,
Sugar, skim milk, butter, water, etc.) are put in the batter 6 and inserted into the middle case 5, and the container base 7 attached to the bottom of the batter 6 is attached and fixed to the receiving stand 26. At this time, the coupling (upper) 11 and the coupling (lower) 12 are engaged and connected. At this time, the rib 35 inside the container table 7 is simultaneously
Since the projecting portion 34 is pushed, the insertion of the torsion container 6 is detected, and the lever 34 operates to turn on the micro switch 33. Then
When the outer cover 2 is closed and a start key (not shown) on the operation panel 28 is turned on, the main motor 21 is energized and the main motor 21 is operated. The power of the main motor 21 is supplied by a pulley (small) 23 and a belt 24. , Is transmitted to a shaft (lower) 27 via a pulley (large) 25, and further coupled (lower) 12, coupling (upper) 11, shaft (upper) 9,
The blade 10 is transmitted to the blade 10 and rotates to perform a pre-bending process. Due to the rotation of the blade 10, the material put in the batter 6 is stirred, and gradually rises into dough between the blade 10 and the rib 8.

When the pre-bending process is completed and the suspension process is started, the dough is promoted in hydration and the dough comes into close contact with the batter container 6. Detect temperature. The dough temperature is affected by room temperature, water temperature and the temperature of other materials,
Although accurate dough temperature cannot be detected at the beginning of twisting, the dough temperature can be measured more accurately because each temperature is adjusted by twisting into dough in the pre-twisting process. Then, the process shifts to a post-bending process. In other words, in the post-bending process, the microcomputer (not shown) of the control circuit 52 sets the temperature of the temperature detection sensor 14, the main motor 21,
13. Control the fan motor 18. If the detected temperature is lower than 18 ° C, set the temperature of the temperature detection sensor 14 to 30 ° C.
And the main motor 21 is energized and the heater
13 and fan motor 18 with 30% duty ratio
As the warm air circulates as indicated by the arrow, the dough temperature gradually rises. The dough temperature is detected at regular intervals during the post-bending process, and when the dough temperature reaches 28 ° C to 30 ° C, the process proceeds to the primary fermentation process.

When the detected temperature is 18 ° C or higher and 25 ° C or lower, the temperature of the temperature detecting sensor is set to 25 ° C, and the main motor 21, the heater 13, and the fan motor 18 are energized to circulate hot air as described above. Raise the dough temperature to 28
When the temperature reaches 30 to 30 ° C, the process shifts to the primary fermentation step.

However, as in summer, room temperature and material temperature
If the temperature is higher than 25 ° C, the temperature of the dough becomes too high and the temperature becomes 30 ° C or more.
Only the operation is performed, the heat of vaporization is taken out by the circulation of the wind by the fan 17, and the cooling is performed so that the temperature is maintained at 28 ° C to 30 ° C. However, if the room temperature is 30 ° C or more, even if it is cooled, the temperature rise due to the batter will be larger than 30 ° C, so shorten the batter time to a minimum of 12 minutes, and at this point When the detected temperature is 32 ° C. or higher, the process shifts to the primary fermentation step.

In the next primary fermentation process, to maintain the dough temperature 28 ℃ ~ 30 ℃
The heater 13 is turned on and off by microcomputer control. In this fermentation process, the fan motor 18
Does not turn on. When the dough temperature is 32 ° C. or higher, the fermentation time is controlled to be short as in the case of the weaving step.

In the next degassing process, the main motor 21 is operated intermittently for several seconds and the blades 10 rotate slowly, so that the dough that has been swollen by the gas generated by the yeast is crushed and the gas escapes. At this time, since the rotation of the blades 10 is slow, the dough does not hurt and gas is optimally released.

Further, in the case of the next finish fermentation, the heater 13 is controlled by the microcomputer of the control circuit 52 as in the case of the primary fermentation.
At this time, the yeast is activated by setting the temperature of the temperature detection sensor 14 to 32 ° C., and the dough temperature can be kept at 32 ° C. regardless of the season. It swells above the upper surface and moves to the next baking step.

In the baking process, the setting temperature of the temperature detection sensor 14 is 180 ° C for the baking color “Koi”, 160 ° C for “Normal”, and “Light”.
Is divided into three stages at 150 ° C. For example, "normal" 160
℃ set heater 13 and fan motor 18 to duty ratio 10
It is energized at 0% and circulates hot air to bake. When the temperature sensor detects 160 ° C, the bread's head burns to a consistently brown color, and the whole bread is baked without burning unevenness. At this time, the inverted U-shaped fan heater 15 of the heater 13 is covered with the duct 37, so that the escape of the heat to the surroundings is small and the hot air or the hot air can be efficiently sent into the middle case 5. Heat can be effectively given to the dough and bread inside. Since the hot air or hot air after applying heat to the bread is sucked from the suction port 39 of the duct 37 by the fan 17, the thermal effect on the fan motor 18 is small, and the hot air or hot air is efficiently circulated. Is what you can do. Here, the inclined portion 31 is a discharge port obliquely upward.
It acts so as to discharge hot air from 16a, and it is reflected on the upper inner lid 3 and is blown to the whole head of the bread, so that the whole is uniformly baked. In addition, since the baking method is a hot-air circulation method, the amount of heat applied to the entire batter container is constant, so that the portion in the batter container 6 can be bake cleanly and in a short time.

As soon as the bread is baked, the fan motor 18 is operated to turn the fan 17 on, and the cooling is performed for 30 minutes to report the baked bread. The bread is cooled down to a temperature of about 60 ° C. by eating to remove water, and is kept at about 60 ° C. for about 1 hour. Z) and press the outer lid 2
Is opened, the entire batter container 6 is taken out from the middle case 5, and the bread is taken out of the batter container 6 by inverting the batter container 6, so that warm bread can be eaten at any time. Also, since the bread and batter container 6 is cooled down to the temperature of eating,
There is almost no need to use mittens or towels, and bread is ready to eat.

In this way, even in the narrow heating chamber 32, the hot air blows from the top to the whole, so that efficient heating can be performed in a short time with low power consumption, and the main body case 1 can be compactly assembled. It can be placed in a small kitchen.

Next, a case where rice is cooked with this machine will be described. First, since the blade 10 is not used, it is removed from the container 6. Next, put the washed rice in the container 6, put water up to the water level according to the amount of rice, cover with the rice cooker 51, insert and fix it in the middle case 5 as in the case of baking, and close the outer cover 2. , Operation panel 28
When the menu key (not shown) is set to "rice" and the start key (not shown) is pressed, the heater 13 and the fan motor 18 are energized by 100% energization, and the indirect cooking of the hot air circulation is performed as shown in FIG. So that the temperature is controlled and rice cooking starts. At this time, the set temperature of the temperature detecting sensor 14 is 130 ° C.

In the case of the timer set, the menu key (not shown) of the operation panel 28 is set to "rice", and then the timer key (not shown) is set to a desired time and the start key (not shown) is pressed. And the remaining time until cooking are displayed. When the timer is set, if the temperature becomes the lowest in the morning, the temperature may be 0 ° C or less.Before starting the rice cooking, be sure to preheat the rice. Start cooking after raising.

The rice cooking process will be described with reference to FIG. 4. First, rice cooking is started at point A. Boiling at the point B, water evaporates at the point C, and becomes an empty-burn state. When the temperature rises to the point D, the temperature detecting sensor 14 detects 130 ° C., and the microcomputer of the control circuit 52 cuts off the power to the heater 13 and the fan motor 18. Is displayed as 15 minutes. Here, while the power supply to the heater 13 and the fan motor 18 is cut off from the point A at the start of rice cooking (so-called rice cooking), the time varies greatly depending on the amount of rice,
The remaining time display is not displayed. Next, when the temperature is lowered to the point E after the rice porridge is finished, the heater 13 is energized again (about 2 minutes), and cooking is started twice. At the point E, the power supply to the heater 13 is cut off and the remaining time display becomes 0. At the point G, the cooking is completed and the rice cooking is finished. Thereafter, the temperature is kept at about 75 ° C. until the point H until 1 hour. Off key on the way (not shown)
, Take out the batter 6, remove the rice cooker lid 51, and serve it on a bowl to make delicious rice.

Even in the case of rice cooking, since it is an indirect superheating type of hot air circulation type, heating and cooking rice by wrapping a container for both rice and hot air, there is no uneven cooking due to uneven heating, and the degree of burn is reduced. Things. Also, to keep blowing air between D and E after cooking, heater
There is no overshoot after turning off the power to 13 and burns can be prevented.

By switching menus in the same batter 6 as described above, a multi-function cooker capable of baking and cooking rice can be provided.

Effect of the Invention According to the present invention, when the rice cooking timer is set, preheating is performed before rice cooking is started, and the water temperature is raised to 10 ° C., so that rice is always cooked within the set time under any conditions. And has the effect of eliminating wasting busy time in the morning.

[Brief description of the drawings]

FIG. 1 is a front cross-sectional view when rice is cooked by a cooker according to an embodiment of the present invention, FIG. 2 is a front cross-sectional view when bread is also baked, FIG. 3 is a perspective view of the heater, and FIG. FIG. 4 is a view showing the rice cooking process, and FIG. 5 is a front sectional view of a conventional rice cooker. 6 ... battery container, 13 ... heater, 14 ... temperature detection sensor, 32 ... heating room, 51 ... cooking lid, 52 ... control circuit.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hisashi Kakizaki 3-1, Shinjuyoji 2 Kashiwa-shi, Chiba Examiner, Hitachi Heater Co., Ltd. Setsu Fujita (56) References JP-A-63-186607 (JP, A) JP-A-62-120816 (JP, A) JP-A-62-23624 (JP, U)

Claims (1)

(57) [Claims] 1. A baking container (6) which is removably mounted in a heating chamber (32) and serves also as a baking pan for bread, and the batter container (6).
Temperature detection sensor (14) pressed into contact with the heating chamber (32)
And a heater (13) for heating
Put a rice cooker (5
1) Put on a container for both cooking and cooking, equipped with a pan and rice switching key, and set a timer to cook rice. In order to cook within the time set by the timer, preheat before starting rice cooking and set the water temperature. A cooker comprising a control circuit (52) for controlling the temperature to be raised to 5 ° C to 15 ° C.