JP3342420B2 - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker having a cooking container by which various kinds of steam-cookings become possible in addition to a bread-making. SOLUTION: By providing a vapor generating means 6 based on the constitution of a bread-maker which is conventionally generally known, glutinous rice, egg custard and minced pork wrapped with a dough or the like can be steam- cooked in addition to a bread-making. In this case, in order to realize such a cooking configuration, a cooking container to house cooking materials is made switchable to a state wherein steam can be introduced from the bottom portion and a state wherein steam cannot be introduced for each cooking configuration, or two cooking containers 7 and 8 are selectively used in response to a cooking configuration.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker having a bread cooking function and a steam cooking function.

[0002]

2. Description of the Related Art Conventionally, various devices such as an automatic bread maker and an automatic rice cake making device have been proposed for automatically producing bread and rice cake.

An automatic bread maker is disclosed in, for example,
As shown in Japanese Patent Publication No. 115383, a user puts bread ingredients (flour, water, yeast, etc.) into a container called a hopper and presses a start switch to knead the bread ingredients and mix the kneaded dough in the container. The molding fermentation process for expanding the bread to the required height and the baking process for baking the expanded bread dough are automatically and sequentially performed automatically.

On the other hand, as an automatic rice cake sticker, for example, as shown in JP-A-8-23904, a user washes glutinous rice and soaks it in a required amount of water, puts it in a container, and sets a start switch. When pressed, the steaming process for steaming the glutinous rice and the kneading process for kneading the steamed glutinous rice are automatically and sequentially performed automatically.

[0005]

When a household has two appliances as described above, the storage is bulky and one of the appliances must be taken out and cooked if necessary. It is extremely troublesome in terms of aspect.

[0006] On the other hand, the applicant of the present invention has provided a steam generating means for supplying steam to a cooking vessel based on the structure of a well-known bread maker. We have developed a cooker that can steam-cook pig buns and other cooking objects while storing them. In that case, if a steam introduction hole is provided at the bottom of the cooking container in order to supply steam into the cooking container, when manufacturing bread, the bread material made of powder comes out of the steam introduction hole to the outside. Such as
Bread making becomes impossible. There is room for improvement here.

[0007] In view of such circumstances, the present invention provides a cooker that enables bread production and various steam cooking by using a cooking vessel that allows steam to be introduced while preventing external leakage of ingredients. The purpose is. In the present invention,
It is an object of the present invention to provide a cooker that enables bread production and various steam cooking by properly using two cooking containers.

[0008]

[0009]

According to a first aspect of the present invention, there is provided a cooking device, comprising: a steaming cooking container detachably mounted in an inner space of a case, having an opening at an upper portion, and having a steam inlet hole at a bottom portion; A cooking vessel for bread that is detachably mounted in the inner space and has an opening at the top and has no steam introduction hole at the bottom, and a stirring blade is provided at an upper end of the cooking vessel that is provided to penetrate a fixed portion of each of the cooking vessels. A rotating shaft, a driving unit provided below each of the cooking containers and configured to rotationally drive the rotating shaft of each of the cooking containers, a heating unit provided in the case internal space to adjust the ambient temperature of the case internal space, and a case. A steam generating means provided at the bottom of the inner space between the driving means and each of the cooking vessels to supply steam to the cooking vessel side; Including a management means for performing steaming cooking process
The stirring blades differ from each other depending on the cooking mode.
And the stirring blade
Can be attached to and detached from each rotating shaft of two cooking vessels.
And the two stirring blades and two cooking vessels
Each detachable part with each rotating shaft is
The shape is set so that it can only be attached and detached .

[0010]

[0011]

[0012]

[0013]

[0014]

[0015]

[0016]

As described above, in the present invention, in short, by providing steam generation means based on the configuration of a conventionally known bread maker, in addition to bread production, it is possible to prepare glutinous rice, steamed steamed rice, pork bun and the like for cooking. In order to be able to steam-cook, two cooking containers for storing cooking materials are selectively used depending on the cooking mode. Further, in the present invention, since the steam generating means is provided below the cooking vessel, the steam generated from the steam generating means is efficiently supplied into the cooking vessel by its natural rise. Also, for example, by controlling the operation of each component, it becomes possible to produce rice cake.

[0018]

[0019]

Further, a stirring blade for stirring the cooking material can be properly used for each cooking material.

In addition, two stirring blades are mounted on the two cooking vessels so as not to make a mistake.

[0022]

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described based on embodiments shown in the drawings.

FIGS. 1 to 11 relate to an embodiment of the present invention. FIG. 1 is a perspective view showing the appearance of a cooker, and FIG.
FIG. 3 is a vertical sectional front view of a cooking device equipped with a cooking container for bread.
Fig. 4 is a vertical sectional front view of a cooker equipped with a rice cake cooking container,
Is a block diagram showing the configuration of a cooker, FIG. 5 is a top view of a rice cake cooking container, FIG. 6 is a top view of a stirring blade, FIG.
FIG. 8 is an enlarged cross-sectional view around the operation display panel, FIG. 8 is a plan view of a partial cross-section of the operation display panel, FIG.
0 is an explanatory diagram illustrating a state after the cooking container is locked with respect to the water container of the boiler, and FIG. 11 is a flowchart illustrating an operation of the cooking device.

In the drawing, A indicates the entire cooking device, 1 is a case, 2 is an opening / closing lid, 3 is an operation display panel, 4 is a baking tank, 5
Is a firing heater, 6 is a boiler as a steam generating means,
7, 8 are two types of cooking containers called hoppers, 9 is a motor, 10 is a power transmission unit, and 11 is a control unit.

The case 1 is formed in a rectangular parallelepiped shape, and an upper surface thereof is opened in a region of about 2/3 in the longitudinal direction, and an opening / closing lid 2 is attached to the upper opening so as to be openable and closable upward. . A lid switch 14 for detecting the open / closed state of the open / close lid 2 is provided in an upper opening of the case 1. As shown in FIGS. 7 and 8, when the open / close lid 2 is closed, the movable pin 14a is pressed to be turned on when the open / close lid 2 is closed, while the open / close lid 2 is opened. Then, the movable pin 14a is returned to the off state by the return operation.

The operation display panel 3 is disposed in the remaining one third of the upper surface of the case 1 and is provided with various keys and lamps. The keys are a start key 31 for automatically operating bread production, a hot key 32 for soaking glutinous rice in water, and a hot key 3 for steaming glutinous rice.
3. There are a key 34 for making steamed glutinous rice, a cancel key 35 and the like. The lamp is the start key 3
1, a bread making operation lamp 36 which is turned on / off in response to the on / off operation, a starter operation lamp 37 which is turned on / off in response to the on / off operation of the inset key 32, and a daughter key 33
The operation lamp 38 is turned on / off in response to the on / off operation of the key, and is turned on / off in response to the on / off operation of the key 34.
There is an operation lamp 39 which is turned off.

The baking tank 4 creates an atmosphere for baking the dough, and is provided in the case 1 in a region corresponding to the upper opening. An ambient temperature sensor 15 for detecting the ambient temperature inside the firing tank 4 is provided on the peripheral wall of the firing tank 4.

The firing heater 5 controls the ambient temperature inside the firing tank 4 and is provided along the inner peripheral wall near the bottom of the firing tank 4.

The boiler 6 is provided at the bottom of the baking tank 4 and is formed in a substantially oval shape in plan view and has an open upper side. The boiler 6 is attached to the outer periphery of the bottom of the water container 61 and is provided with water in the water container 61. And a heater 62 for evaporating the gas. A cylindrical wall 63 is provided in a central region of the water container 61,
The spindle shaft 12 is vertically rotatably penetrated through a horizontal wall intermediate the vertical direction of the cylindrical wall 63. A drive gear 13 is fixed to an upper protruding end of the spindle shaft 12. A steaming temperature sensor 16 for detecting a steaming temperature is provided on the outer surface of the bottom of the water container 61 of the boiler 6.

Each of the two cooking vessels 7, 8 is detachably mounted above the boiler 6 inside the baking tank 4, and will be described later in detail. The other is used for rice cake production and steam cooking.

The motor 9 rotationally drives a spindle shaft 12 provided on the boiler 6 via a power transmission unit 10 described below. The motor 9 is disposed inside the case 1 in a region below the operation display panel 3.

The power transmission unit 10 is provided on the entire inner bottom portion of the case 1 and transmits the rotational power of the motor 9 to the spindle 12. The pulley 101 is fixed to the output shaft of the motor 9. A pulley 102 attached to the lower end of the spindle shaft 12;
2 and an endless belt 103 wound around the endless belt 2.

The control unit 11 controls an operation relating to bread production and an operation relating to rice cake production described below, and is disposed in an area between the operation display panel 3 and the motor 9 in the case 1. This control unit 11
As shown in FIG. 4, a microcomputer 111 including a CPU, a ROM, a RAM, and the like, and an I / O circuit unit 112
, Motor drive circuit section 113, heater drive circuit section 11
4 and a boiler drive circuit unit 115. The microcomputer 111 corresponds to a management unit described in claims.

Here, the configuration of the two cooking containers 7 and 8 will be described in detail. These cooking containers 7, 8
Among them, a plurality of steam introduction holes 81 penetrating vertically is provided at the bottom of the cooking container 8 for rice cake, but no steam introduction hole is provided at the bottom of the cooking container 7 for bread. This is the main difference between the two cooking containers 7 and 8. In addition, as shown in FIG. 1, the cooking container 8 for rice cake is provided with a closing lid 19 that is detachable from an upper opening thereof as an accessory. The closing lid 19 is used when performing steam cooking.

The cooking containers 7 and 8 are formed in a shape corresponding to one and a half loaf of bread, that is, a rectangular shape.
The cooking container 8 for the mochi is set to be slightly smaller in external dimensions than the cooking container 7 for the bread, so that the cooking container 8 for the mochi can be fitted and stored inside the cooking container 7 for the bread. ing. When the cooking containers 7 and 8 are formed in a rectangular shape as described above, the steam introduction holes 81 of the cooking container 8 for rice cake are used to uniformly introduce steam as shown in FIG.
As shown in (1), it is preferable that the number provided on both sides in the longitudinal direction of the bottom is larger than the number provided on both sides in the short direction.

In other words, by making the total area of the steam introduction holes 81 provided on both sides in the longitudinal direction of the bottom larger than the total area of the steam introduction holes 81 provided on both sides in the short direction, cooking can be performed more uniformly. Steam can be introduced into the container 8.

At the center of the bottom of these cooking containers 7 and 8,
The rotating shafts 71 and 82 are provided so as to penetrate vertically. Stirring blades 17, 18 for kneading bread material or rice cake material are provided on the upper protruding ends of the rotating shafts 71, 82.
In addition, driven gears 72 and 83 that mesh with the drive gear 13 of the spindle shaft 12 are attached to the downwardly projecting ends of the rotating shafts 71 and 82.

Also, on the bottom outer surfaces of both cooking containers 7 and 8,
Pedestal 7 for fixing to water container 61 of boiler 6
3, 84 are provided. The pedestals 73 and 84 are formed in a shape that covers the water container 61 of the boiler 6 and serves as a lid that seals the water container 61.

The cooking containers 7 and 8 are placed in the boiler 6 in the baking tank 4.
As shown in FIGS. 9 and 10, two locking claws 74 and 85 are provided on the outer surfaces of both ends of the bases 73 and 84 of the cooking containers 7 and 8 in the longitudinal direction as shown in FIGS. An engaging portion 65 is provided on the upper surface at both ends in the longitudinal direction of a base portion 64 formed on the water container 61 of the boiler 6 so that the above-described engaging claws 74 and 85 can be hooked. When the cooking containers 7 and 8 are fixed to the boiler 6, the pedestals 73 and 84 of the cooking containers 7 and 8 are attached to the water container 6 of the boiler 6.
After the engaging claws 74 and 85 are engaged with the engaging portions 65 in a state where the cooking containers 7 and 8 are put on the cooking container 1, the cooking containers 7 and 8 are slightly turned in a required direction (clockwise in FIG. 9) to thereby engage the engaging claws 74 and 85. Claws 74,
85 can be locked to the engaging portion 65. In order to enable such a locking operation, the pedestals 73, 8
The outer shape of the water container 61 is set to be larger than the outer shape of the water container 61. In order to seal the water container 61 of the boiler 6 with the pedestals 73 and 84 of the cooking containers 7 and 8, water is applied to the lower ends of the peripheral walls of the pedestals 73 and 84. The packing 20 is pressed against the packing 20 mounted on the outer periphery of the base 64 of the container 61.

As shown in FIG. 2, if the cooking container 7 for bread is used incorrectly during the production of rice cake, the cooking container 8 for rice cake is placed on the bottom of the cooking container 7 for bread. Since the steam introduction hole 81 is not provided as in
Considering that the internal pressure is increased by the steam generated from the boiler 6, a steam release hole 75 is provided in a part of the pedestal 73.

As shown in FIG. 3, the cooking container 8 for rice cakes
An identification projection 86 is provided on the peripheral wall of the pedestal 84, and the cooking container 7 for bread is not provided with the identification projection. In this connection, the required position at the bottom of the firing tank 4 is:
A cooking vessel identification switch 21 that is turned on by the identification projection 86 of the rice cake cooking vessel 8 is provided.

The stirring blades 17 and 18 are shown in FIG.
As shown in (b), different shapes are used for bread and rice cake in consideration of material kneading properties. In this embodiment, it is difficult to mount the stirring blades 17 and 18 having different shapes erroneously on the cooking vessels 7 and 8. Therefore, in this embodiment, the sectional shapes of the shaft mounting holes 17 a and 18 a of the stirring blades 17 and 18 and the cooking vessel The cross-sectional shapes of the upper end portions of the rotation shafts 71 and 82 of the seventh and the eighth shafts are set to different shapes. Specifically, for example, a shaft mounting hole 17a of a stirring blade 17 for bread
The sectional shape of the rotating shaft 71 of the cooking vessel 7 is semicircular, and the sectional shape of the shaft mounting hole 18a of the stirring blade 18 for rice cake and the rotating shaft 82 of the cooking vessel 8 is oval.

Next, the operation of the cooking device A will be described with reference to the flowchart of FIG.

First, when the power is turned on, step S1 is executed.
In steps S4 to S4, the process waits until any one of the start key 31, the date key 32, the daughter key 33, and the click key 34 of the operation display panel 3 is operated.

That is, the user presses the start key 31 to make bread, and to make rice cake,
It is necessary to press the enter key 32, the house key 33, and the turn key 34 in order at required time intervals. However, it is necessary to attach the cooking container 7 for bread to the baking tank 4 when producing bread, and to attach the cooking container 8 for rice cake to the baking tank 4 when producing rice cake.

(A) When the start key 31 is operated, the automatic operation of bread production is executed in steps S41 to S45. In this case, as a preparation, the user needs to put dough (flour, water, yeast, etc.) into the cooking container 7 for bread. In the automatic operation of bread production, kneading, primary fermentation, degassing, dough rest, dough rounding, molding fermentation, baking, and heat retention are performed in this order.

In the kneading process, the motor 9 is turned on and off at predetermined intervals for 5 minutes.
Is continuously driven for 20 minutes to rotate the stirring blade 17 to knead the bread ingredients. In the primary fermentation treatment, the atmosphere temperature inside the baking tank 4 is kept at 30 ° C. by the baking heater 5 and left for 40 minutes. In the degassing process, the motor 9 is continuously driven for 10 seconds to rotate the stirring blade 17 to degas the dough. In the dough rest processing,
The atmosphere temperature inside the firing tank 4 is set to 30 ° C. by the firing heater 5.
And leave for 25 minutes. In the dough rounding process, the motor 9 is continuously driven for 15 seconds to rotate the stirring blade 17 to round the dough. In the forming fermentation treatment, the atmosphere temperature inside the firing tank 4 is kept at 30 ° C. by the firing heater 5 and left for an appropriate time (range of 30 to 70 minutes). In the firing treatment, the atmosphere temperature inside the firing tank 4 is kept at 125 ° C. by the firing heater 5 and left for 40 minutes. In the heat retaining process, the ambient temperature inside the firing tank 4 is slowly lowered from the ambient temperature during the previous firing process to 80 ° C. At this time, on / off control of the firing heater 5 is performed within a maximum range of 60 minutes.

(B) When the single key 32 is operated,
In steps S11 to S14, a soaking process is performed so that the glutinous rice contains necessary water. In this case, as a preparation, it is necessary for the user to wash the glutinous rice, put it in the cooking container 7 for bread, and put a required amount of water.

(C) When the rice key 33 is operated, the boiler 6 is driven in steps S21 to S24, and the glue rice wet with moisture in step (b) or the like is removed and the rice removing step is performed. As a preparation in this case, it is necessary to put glutinous rice impregnated with water in the cooking container 8 for mochi and to fill a water container 61 of the boiler 6 with a required amount of water. In addition,
In addition to the rice cake production, this daughter step can be used for steam cooking and steam cooking of objects to be cooked, such as steamed bowl and pork bun.

(D) When the key 34 is operated, the stirring blade 18 of the cooking vessel 8 is rotated by the motor 9 and the power transmission unit 10 in steps S31 to S34, similarly to the kneading step in the above-described bread production. Thus, the step of kneading and sticking the steamed glutinous rice in the cooking container 8 is performed.

As described above, a single cooker A can be used for bread production, rice cake production and steam cooking.

By the way, as is apparent from the above-mentioned steps S1 to S4, while any one of the above-described processes (a) to (d) is being executed, the other processes are executed. Even if the key operation is performed, a signal output in accordance with the key operation is not accepted. As a result, during one process, signals accompanying various key operations are input, and the microcomputer 111
Can be avoided.

In each of the processes (a) to (d),
When the cancel key 35 is operated and a stop signal is input during the execution of the process, steps S12 and S12 are performed, respectively.
Recognition is performed in steps S22, S32, and S42, and the corresponding processing is interrupted and terminated. However, in the process (a), responsiveness to the operation of the cancel key 35 is degraded in step S43 in consideration of an erroneous operation. Specifically, for example, only when the cancel key 35 is continuously operated for a comparatively long required reference time (for example, 5 seconds) or more, a stop signal output with this operation is received to stop a series of bread manufacturing processes. In this way, even if the cancel key 35 is operated for a time less than the reference time, the processing is continued without receiving the stop signal. The reason for this is that if the cancel key 35 is erroneously operated for a moment during the automatic operation of bread manufacturing, if a series of processes for bread manufacturing are interrupted in response immediately, Are all wasted,
Because it is troublesome to restart the process from the beginning, we confirm that the user has the intention to cancel. However, in the above-described processes (b) to (d), each process is an independent process, and even if the process is interrupted, it is easy to return and no problem occurs, so that the responsiveness to the operation of the cancel key 35 is improved. I have to. In other words, if the cancel key 35 is operated only for a moment (for example, 32 mmsec) and a stop signal is input during the execution of the above-described processes (b) to (d), the stop signal is accepted and the process in the middle of execution is performed. Is to be stopped.

In the process (a), before the start of the process, it is determined whether or not the opening / closing lid 2 is closed by the lid switch 14 in order to prevent the material from being scattered from the outside and from being mixed with dust from the outside. Recognize by the output signal and start the process as normal when closed, but start the process as abnormal when it is open, and open the open / close lid 2 with a buzzer or the like. To inform and wait. On the other hand, in the processes (c) and (d), the baking tank 4 and the control
In order to prevent the vapor from being trapped in the storage space, whether or not the opening / closing lid 2 is opened is recognized by the output signal of the lid switch 14 before the start of the processing. The process is started, but when it is closed, the user is notified by a buzzer or the like to open the opening / closing lid 2 without waiting for the process to be regarded as abnormal, and waits.

Also, when any of the above-mentioned processes (a) to (d) is executed, it is checked before the start of the process whether or not the appropriate cooking containers 7, 8 according to the process are being used. I have to. That is, when performing the bread making process of (a), it is determined whether or not the cooking vessel identification switch 21 is off, and it is appropriate when the cooking vessel identification switch 21 is off, that is, when the bread cooking vessel 7 is mounted. The processing is started upon recognition, but when the cooking container 8 is turned on, that is, when the rice cake cooking container 8 is mounted, it is recognized as inappropriate and the user is notified with a buzzer or the like to request replacement of the cooking container. To stop. On the other hand, when performing the rice cake production-related processes (b) to (d), it is determined whether or not the cooking container identification switch 21 is on. Starts the process by recognizing that it is appropriate. However, when the cooking container 7 is off, that is, when the pan cooking container 7 is attached, the user recognizes that it is inappropriate and requests the user to replace the cooking container with a buzzer or the like. Notify and stop processing. Thereby, even if the cooking container 8 for mochi is used incorrectly when performing the bread making process, or the cooking container 7 for bread is used incorrectly when performing the process related to rice cake making, these processes are executed. Since the use mistake of the cooking container can be found before the cooking, the waste of the time and the material can be eliminated as compared with the case where the cooking failure is known after the processing is completed.

It should be noted that the present invention is not limited to only the above embodiment, and various applications and modifications are conceivable. (1) In the above embodiment, the two cooking containers 7 and 8 are
The shape corresponds to a loaf of bread, but may be a shape corresponding to one loaf of bread. (2) In the above-described embodiment, two cooking containers 7 and 8 are used for each manufacturing application, but a single cooking container 8A irrelevant to the manufacturing application as shown in FIG. 12 can be used, for example. . The cooking container 8A has a configuration in which a steam introduction hole 81 is provided at the bottom thereof and an opening / closing lid 86 for opening and closing the steam introduction hole 81 is provided.
It can be used for both bread production and rice cake production. (3) In the above embodiment, the heater 62 of the boiler 6
Is dedicated to the boiler, but the heater 6 of the boiler 6
The baking heater 5 may also be used as the heater of the boiler 6 without using the baking heater 2. In this case, as a concrete example, as shown in FIG. 13, the water container 61 of the boiler 6 is fixed to the bottom of the cooking container 8 for rice cake, and the base 84 is provided at the bottom of the water container 61. To The pedestal 84 does not have a shape that functions as a lid that closes the water container 61 as described in the above-described embodiment, but has a shape that has a role of simply positioning and fixing it to the firing tank 4. The water container 61 has a shape provided with a flange 61a on its outer periphery so as to cover the firing heater 5 from above. As for the cooking container 7 for bread, as shown in FIG. 14, for example, the pedestal 73 is not formed into a shape that functions as a lid for closing the water container 61 as described in the above embodiment, and the baking tank 4 is not used. To a shape that simply serves to position and fix it. These two types of cooking containers 7 and 8 may be used properly according to bread production and rice cake production. (4) In the above embodiment, the cooking vessel identification switch 21 is used to detect an incorrect use of the two cooking vessels 7 and 8. By checking the ambient temperature, it is possible to recognize whether the cooking containers 7 and 8 mounted are correct or not.

First, if the processing is performed with the bread cooking container 7 attached incorrectly during the above-mentioned (c) pickling process, the steam generated from the boiler 6 cannot be supplied to the cooking container 7. In addition, since the steam in the boiler 6 is discharged to the outside from the steam release hole 75 of the cooking vessel 7 for bread, the steam released from the steam release hole 75 is used in an early stage after starting the wastewater treatment. As a result, the ambient temperature in the firing tank 4 rises compared to the normal state. By the way, as shown in the graph of FIG. 15, when seven minutes have elapsed since the start of the pickling treatment, the atmospheric temperature of the firing tank 4 normally reaches only about 35 ° C. in a normal state.
When abnormal, it reaches around 50 ° C. Therefore, using this event, the required time (for example, 7
Minutes), it is determined whether or not the temperature detected by the ambient temperature sensor 15 is equal to or higher than a required temperature (eg, 42 ° C.). However, if the temperature is equal to or higher than the required temperature, it is recognized as abnormal and the user is notified of the occurrence of the abnormality by a buzzer or the like and the processing is stopped. This makes it possible to recognize an incorrect use of the cooking vessel at an early stage from the start of the process, although it is not before the start of the process, thereby enabling early measures.

Second, if the cooking vessel 8 for steaming was incorrectly attached during the automatic bread making process (a),
When the process is performed, the bread material leaks from the steam introduction hole 81 of the cooking container 8 to the boiler 6 side. Therefore, when the process proceeds to the baking process, the baking material is in an empty baking state, and the baking process is started. Baking tank 4 in the early stage
The ambient temperature in the interior will be higher than normal.
By the way, as shown in the graph of FIG. 16, when 15 minutes have elapsed since the start of the baking treatment, the atmospheric temperature of the baking tank 4 reaches only about 80 ° C. in a normal state, and about 110 ° C. in an abnormal state. To reach. Therefore, using this event, the required time (for example, 15
Minutes), it is determined whether or not the temperature detected by the ambient temperature sensor 15 is equal to or higher than a required temperature (for example, 100 ° C.). However, if the temperature is equal to or higher than the required temperature, it is recognized as abnormal and the user is notified of the occurrence of the abnormality by a buzzer or the like and the processing is stopped. This makes it possible to recognize an incorrect use of the cooking vessel at an early stage from the start of the process, although it is not before the start of the process, thereby enabling early measures. If the existing ambient temperature sensor 15 is used as described above, the cooking container identification switch 21 becomes unnecessary, and the increase in cost can be suppressed.

[0060]

In the cooking device according to the present invention, the cooking containers for storing the cooking materials are selectively used in accordance with the cooking mode, so that various steaming cooking can be performed in addition to bread production. For example, the device can be used as a single device and has multifunctionality and is easy to use. Further, in the present invention, since the steam generating means is disposed below the cooking vessel, the steam generated from the steam generating means is efficiently supplied to the cooking vessel side by its natural rise, Efficient steam cooking becomes possible. Also, for example, by controlling the operation of each component, it becomes possible to produce rice cake.

[0061]

[0062]

Further , in the present invention, since the stirring blade for stirring the cooking material can be selectively used for each cooking material, an appropriate stirring process can be performed according to the cooking mode.

Further , since two stirring blades are attached to the two cooking containers so as not to make a mistake, cooking failure can be prevented.

[0065]

[Brief description of the drawings]

FIG. 1 is a perspective view showing the appearance of a cooker according to an embodiment of the present invention.

FIG. 2 is a vertical cross-sectional front view of the cooking device equipped with the bread cooking container of the embodiment.

FIG. 3 is a vertical cross-sectional front view of a cooker equipped with the rice cake cooking container of the embodiment.

FIG. 4 is a block diagram showing a configuration of the cooking device of the embodiment.

FIG. 5 is a plan view of the rice cake cooking container of the embodiment.

FIG. 6 is a plan view of the stirring blade of the embodiment.

FIG. 7 is an enlarged sectional view around the operation display panel of the cooker according to the embodiment;

FIG. 8 is a plan view of a partial cross section of the operation display panel of the cooking device of the embodiment.

FIG. 9 is an explanatory diagram showing a state before the cooking container is locked with respect to the water container of the boiler of the embodiment.

FIG. 10 is an explanatory view showing a state after the cooking container is locked with respect to the water container of the boiler of the embodiment.

FIG. 11 is a flowchart illustrating the operation of the cooker according to the embodiment.

FIG. 12 is a partial sectional view showing a cooking container for both bread production and rice cake production.

FIG. 13 is a longitudinal sectional front view showing a state at the time of bread production in another embodiment of the cooker of the present invention.

FIG. 14 is a longitudinal sectional front view showing a situation during the production of rice cakes in the cooker shown in FIG. 13;

FIG. 15 is a graph showing a change in the ambient temperature due to correct mounting of a cooking container during bread production according to another embodiment of the present invention.

FIG. 16 is a graph showing a change in the ambient temperature due to the correct mounting of the cooking container during the steaming process according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS A Cooker 1 Case 3 Operation display panel 4 Baking tank 5 Baking heater 6 Boiler 61 Boiler water container 62 Boiler heater 7 Bread cooking container 71 Bread cooking container rotation axis 8 Rice cake cooking container 81 Rice cake cooking Vapor introduction hole of container 82 Rotary axis of cooking container for rice cake 9 Motor 10 Power transmission unit 11 Control unit 111 Microcomputer of control unit 17, 18 Stirring blade

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-52-139758 (JP, A) JP-A-53-142592 (JP, U) JP-A-59-114846 (JP, U) JP-A-54-142 107686 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 37/00 301 A21C 13/00 A23L 1/10 102 A47J 27/04

Claims (1)

(57) [Claims] 1. A steaming cooking vessel removably mounted in a space inside a case and having an opening at the top and having a steam introduction hole at the bottom, and a cooking vessel removably mounted in the space inside the case and having an opening at the top and a bottom. A cooking vessel for bread in which a steam introduction hole is not provided, a rotating shaft provided to penetrate an indeterminate portion of each of the cooking vessels, and a stirring blade attached to an upper end thereof, and a rotating shaft provided below each of the cooking vessels. A driving unit for rotating and driving a rotating shaft of each cooking container; a heating unit provided in the case interior space to adjust the ambient temperature of the case interior space; and the driving unit and each of the cooking containers at the bottom of the case interior space. includes a steam generating means for supplying steam to the cooking container side is provided between, and a management means for performing bread making process and steamed cooked process manages the operation of the above components, the攪Blades, different from each other depending on the cooking mode
And the stirring blade is 2
Can be attached to and detached from each rotating shaft of one cooking vessel.
One, each rotation of the two stirring blades and two cooking vessels
Each attachment / detachment part with the shaft is only for the corresponding partner
A cooking device characterized in that it is set in a detachable shape .