JP4046640B2 - Cooking apparatus and rice cooking method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
In the present invention, when cooking using a cooking device that mainly cooks vegetables such as fried vegetables and boiled food, cooking can be performed in a substantially uniform state with less cooking unevenness than conventional cooking. The present invention relates to an apparatus and a rice cooking method.
[0002]
[Prior art]
Conventionally, for example, a rotatable hook body (rotating hook body) having a substantially hemispherical shell shape having an upper surface opening, a lid body for opening and closing the upper surface opening of the hook body, and a heating means for heating the hook body as a gas type In addition to the steam type, induction heating (IH) type cooking with a substantially annular induction heating coil body that faces the outer surface of the pot body and is centered on the center of the pot bottom of the pot body An apparatus (commercial cooking pot) is known (for example, see Patent Document 1).
[0003]
And when cooking rice using these cooking devices, usually boil the hot water → pour the rice into the hot water → stir → cap until boiling → stir again → boil with the lid → The method is to stop heating and steam.
[0004]
[Patent Document 1]
Utility Model Registration No. 3076687 (2nd page, FIG. 1)
[0005]
[Problems to be solved by the invention]
However, in order to cook rice by the above-described method using a heating cooking device, it is necessary to have many years of experience and cooking is difficult. In addition, in the induction heating type, the induction heating coil body is not provided and direct heating is not performed, and the center of the bottom of the pot body where the food is most deposited does not rise to a desired temperature. There is a possibility that the core remains on the rice at the center of the bottom, and the rice in an uneven state may be formed.
[0006]
This invention is made | formed in view of such a point, and it aims at providing the heat cooking apparatus and rice cooking method which can obtain the rice of the substantially uniform state with few unevenness | cooking of rice compared with the past.
[0007]
[Means for Solving the Problems]
The cooking device according to claim 1, wherein the hook body having an upper surface opening, a lid body for opening and closing the upper surface opening of the pot body, and an annular induction heating coil body positioned facing the outer surface of the pot body. And the inner surface of the portion of the pot body that is not facing the induction heating coil body and the space portion inside the induction heating coil body of the pot body when cooking rice, and A rice cooking cover is provided so that the outer surface of the pot body covers the inner surface of the portion facing the smallest annular portion of the induction heating coil body .
[0008]
And the rice of the substantially uniform state with few uneven cooking compared with the past is obtained by cooking rice using the cover body for rice cooking.
[0009]
The hook body with the cooking apparatus 請 Motomeko 2 wherein the substantially hemispherical kettle body having a top opening, a lid for opening and closing the upper opening of the kettle body, corresponds to the outer surface of the hook body A substantially annular induction heating coil body located around the center of the bottom of the pot, and a substantially cylindrical cover for rice cooking disposed so as to cover the inner surface of the center of the bottom of the pot when cooking rice with the door, the outside diameter of the cooking for covering are those at the inner diameter or more of the induction heating coil body.
[0010]
And by cooking using a rice cooking cover , rice in a substantially uniform state with less uneven cooking than in the past can be obtained, and the outer diameter of the rice cooking cover is the induction heating coil body. Since it is more than an internal diameter, the cover for rice cooking is heated with the coil body for induction heating, Therefore The rice of a more uniform state is obtained.
[0011]
Cooking apparatus according to claim 3, wherein, in the heating cooking apparatus according to claim 1 or 2, in which comprises a securing means for releasably securing the stove for covering relative to the kettle body.
[0012]
And the cover for rice cooking is fixed appropriately by the fixing means, and careless movement of the cover for rice cooking is prevented.
[0013]
According to a fourth aspect of the present invention, there is provided the cooking device according to any one of the first to third aspects, further comprising a control means for controlling the output of the coil body for induction heating according to the automatic rice cooking program.
[0014]
And the automatic rice cooking according to the automatic rice cooking program is performed appropriately by control of a control means.
[0015]
The rice cooking method according to claim 5 is a space inside the induction heating coil body in which the outer surface of the cooking pot body is not opposed to the annular induction heating coil body in the cooking pot cover body. after the inner and outer surfaces of the hook body parts and facing portions are arranged so as to cover the inner surface of the minimum annular portion and the portion facing the induction heating coil body, a hook inside space around the cooking for covering It is used to cook rice.
[0016]
And the rice of the substantially uniform state with few uneven cooking compared with the past is obtained by cooking rice using the cover body for rice cooking.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the configuration of an embodiment of a cooking device according to the present invention will be described with reference to the drawings.
[0018]
In FIG. 1 and FIG. 2, 1 is an IH type cooking device (commercial cooking pot), and this cooking device 1 mainly stirs the object to be heated (vegetables, meat, etc.) or simmers the object to be heated. Or for cooking rice sometimes.
[0019]
The cooking device 1 includes a substantially hemispherical shell shape having a top opening 2 and a vertically movable hook body (rotating pot body) 3, and a lid body for opening and closing the top face opening 2 of the pot body 3. 4 is provided.
[0020]
The hook body 3 is held by a substantially box-shaped body holding body 6. The main body holder 6 is attached to the apparatus main body 7 so as to be rotatable in the vertical direction around a horizontal rotation shaft (not shown). The shuttle main body 3 is rotated up and down around the horizontal rotation axis integrally with the main body holding body 6 by the operation of the operation handle 8.
[0021]
The lid body 4 is of a two-stage opening / closing type, and the lid body 4 can be rotated to the other end portion of the rotating arm body 9 whose one end portion is rotatably attached to the apparatus body 7. It is attached.
[0022]
Here, as shown in FIG. 3, the substantially hemispherical shell-shaped hook body 3 is made of a metal material such as stainless steel and aluminum, and the upper end portion of the hook body 3 faces outward. A protruding flange 11 is formed. Further, a drainage port 13 is formed in the central portion 12 of the bottom of the main body 3. The drain port 13 is closed by a closing member 14 so as to be opened and closed.
[0023]
Also, between the hook body 3 and the main body holding body 6, a substantially annular (substantially donut-shaped) induction heating coil body (IH coil) 21 for heating the hook body 3 is located at the center of the coil body 21. It is arranged in a state where it is aligned with the center of the hook body 3 and in contact with the outer surface of the hook body 3. That is, a substantially annular induction heating coil body 21 that faces the outer surface of the hook body 3 and is positioned around the pot bottom central portion 12 of the pot body 3 is disposed below the pot body 3 having a substantially hemispherical shell shape. 3, is located concentrically with the outer surface of the hook body 3 and is in contact with and opposed to the outer surface of a portion other than the center portion 12 at the bottom of the hook.
[0024]
The induction heating coil body 21 is composed of, for example, three first inner ring coils 23, second inner ring coils 24, and outer ring coils 25 that are each concentric toric and are located in order from the inside to the outside. Yes. Each coil 23, 24, 25 is formed in an annular shape having a predetermined width by winding a conducting wire a plurality of times.
[0025]
The induction heating coil body 21 is electrically connected to control means 30 for controlling the output of the induction heating coil body 21 in accordance with an automatic rice cooking program so that automatic rice cooking is performed. The control means 30 is capable of independently controlling the outputs of the inner ring coils 23 and 24 and the output of the outer ring coils.
[0026]
On the other hand, the cooking device 1 covers the portion of the pot body 3 where the outer surface of the pot body 3 does not face the induction heating coil body 21, for example, the inner surface of the pot bottom central portion 12 during rice cooking. A rice cooking cylinder 31 that is a hollow and substantially cylindrical rice cooking cover disposed in a standing state in the center of the pot body 3 and the rice cooking cylinder 31 can be released from the pot body 3. A fixing band 32 which is a fixing means for fixing is provided.
[0027]
In order to prevent rice cooking at a position above the inner surface of the bottom central portion 12 of the pot body 3, the rice cooking cylinder 31 covers the entire inner surface of the bottom center portion 12 during cooking. It is a mounting component for suppressing uneven cooking, which is mounted on the inner surface of the main body 3 in a standing state via a silicon sheet 33 which is a substantially circular sheet-like packing. In addition, when the to-be-heated material, such as vegetables, is fried, the rice cooking cylinder 31 is released from being fixed by the fixing band 32 and taken out from the pot body 3 together with the silicon sheet 33.
[0028]
The rice cooking cylinder 31 is made of a stainless steel plate and has a bottomed cylindrical shape opened upward, and includes a circular bottom plate portion 35 and a peripheral wall portion 36 rising from the periphery of the bottom plate portion 35. It is configured.
[0029]
Note that the outer diameter A of the hollow rice cooking cylinder 31 having a substantially columnar shape is substantially circular, so that it is directly affected by the heating of the pot body 3 by the induction heating coil body 21. For example, when the inner diameter B of the coil body for induction heating is 220 mm, the outer diameter A of the rice cooking cylinder is 220 mm or more. Moreover, the height (axial length) of the rice cooking cylinder 31 is slightly larger than the height (depth) of the hook body 3, and the lid 4 can close the opening of the pot body 3. ing.
[0030]
The fixing band 32 is formed of a flexible material in the shape of an elongated band longer than the diameter of the substantially circular upper surface opening 2. And the longitudinal direction both ends of the fixed band 32 are detachably attached to the flange portion 11 of the hook body 3, so that the rice cooking cylinder 31 is attached to the inner surface of the hook body 3 at the longitudinal center portion of the fixed band 32. As a result, the rice cooking cylinder 31 is fixed to the pot body 3 by the fixing band 32.
[0031]
Next, the use of the cooking device 1 according to the embodiment will be described.
[0032]
When cooking rice using the heating cooking device 1, the silicon sheet 33 is laid on the pot bottom central portion 12 of the pot body 3, and then the rice cooking cylinder 31 is placed on the silicon sheet 33.
[0033]
Next, the fixing band 32 is attached to the flange portion 11 of the pot body 3, whereby the rice cooking cylinder 31 is fixed to the pot body 3 with the fixing band 32.
[0034]
In this way, the rice cooking cylinder 31 is placed and fixed in a standing state on the central portion of the pot body 3 via the silicon sheet 33, and the rice cooking cylinder 31 in the standing state of the pot bottom central portion 12 of the pot main body 3 is fixed. The inner surface is covered, and rice cooking is not performed at a position above the inner surface of the bottom center portion 12 of the pot bottom.
[0035]
Then, automatic rice cooking is performed by sequentially adding water and rice into the inner space around the peripheral wall portion 36 of the rice cooking cylinder 31 arranged and fixed in the main body 3 in this manner.
[0036]
For example, if water and rice are put into the space in the pot around the peripheral wall portion 36 of the rice cooking cylinder 31 and then the rice cooking start switch (not shown) is turned on, an electric current flows intermittently through the coil body 21 for induction heating. Electric current is generated, the main body 3 is heated, and automatic rice cooking by the control means 30 is started.
[0037]
This automatic rice cooking is performed in five steps as shown in FIG. 4 by output control (temperature control) of the coil body 21 for induction heating by the control means 30 according to the automatic rice cooking program.
[0038]
In the first step, the output of the induction heating coil body 21 is set to 20%, and the temperature of the rice is heated to around 50 ° C., so that the rice in the pot body 3 can be uniformly gelatinized. Since this time varies depending on the season (water temperature), an adjustment time zone Tx (minutes) is provided.
[0039]
The adjustment time zone Tx (minutes) is obtained by the following formula: Tx (minutes) = preheating step TRa (minutes) + calendar set value TRb (minutes). The preheating step TRa (min) is a time determined by determining the season by measuring the time required for the water temperature before the rice to reach 30 ° C. in the preheating step. The calendar set value TRb (minutes) is a correction time set in advance corresponding to the month, and for example, from October to December, TRb (minutes) = 1 (minutes).
[0040]
In a 2nd process, the output of the coil body 21 for induction heating is raised to 60%, and the temperature of rice is heated to about 100 degreeC. If the outer surface temperature of the hook body 3 does not reach 110 ° C. within a set time (for example, 12 minutes), the output of 60% is maintained until the outer surface temperature of the hook body 3 reaches 110 ° C.
[0041]
In the third step, the output of the induction heating coil body 21 is lowered to 20%, and moisture is spread throughout the kettle while maintaining boiling in the kettle.
[0042]
In the fourth step, the output of the induction heating coil body 21 is lowered to 10%, and the outer surface temperature of the hook body 3 is stabilized at 130 ° C.
[0043]
The fifth step is a steaming step, in which the output of the coil body 21 for induction heating is continued as it is, and the outer surface temperature of the pot body 3 is set to 110 ° C. so that the rice does not become sticky due to the occurrence of condensation due to a decrease in the pot temperature. maintain.
[0044]
In addition, when the heated cooking device 1 is used to stir or boil an object to be heated, such as vegetables, the fixing by the fixing band 32 is released, and then the rice cooking cylinder 31 and the silicon sheet 33 are connected to the kettle. What is necessary is just to take out from the inside of the main body 3.
[0045]
And according to the said heat cooking apparatus 1, a core does not remain in rice, it does not turn into a sticky rice, and it can obtain delicious rice in a substantially uniform state with less uneven cooking than in the past. it can.
[0046]
In addition, since the rice can be cooked automatically until rice cooking is completed by the control by the control means 30 (a method equivalent to an automatic rice cooker for home use), it is necessary to perform difficult and troublesome operations such as stirring and heating adjustment required during rice cooking in hot water cooking No one can cook rice easily.
[0047]
Furthermore, since the control means 30 automatically adjusts the heating time according to the season by a combination of temperature control and time control, it is possible to obtain rice with stable quality throughout the year.
[0048]
In addition , the substantially columnar rice cooking cover is not limited to a hollow shape, and may be, for example, a solid shape or a prismatic shape.
[0049]
In addition, the rice cooking cylinder 31 is preferably heated by the induction heating coil body 21 under the influence of the heating of the pot body 3 to heat the surrounding rice, but is limited to the heat transfer body. It is not a thing.
[0050]
Furthermore, the hook body 3 is not limited to the one in which the drain port 13 is formed in the central portion 12 of the pot bottom, and may be one in which the drain port 13 is not formed, for example.
[0051]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the rice of the substantially uniform state with few uneven cooking compared with the past can be obtained by cooking using the cover body for rice cooking.
[Brief description of the drawings]
FIG. 1 is a plan view showing an embodiment of a cooking device according to the present invention.
FIG. 2 is a front view of the heating cooking apparatus.
FIG. 3 is a longitudinal sectional view of the heating cooking apparatus.
FIG. 4 is a rice cooking control diagram of the heating cooking apparatus.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Heat cooking apparatus 2 Upper surface opening 3 Pot body 4 Lid
12 Kettle bottom center
21 Coil body for induction heating
30 Control means
31 Cooking rice cylinder which is a cover for cooking rice
32 Fixing band as fixing means

Claims (5)

A hook body having an upper surface opening;
A lid for opening and closing the upper surface opening of the hook body;
An annular induction heating coil body positioned opposite to the outer surface of the hook body;
When cooking rice, the inner surface of the pot body, the outer surface of the pot body not facing the induction heating coil body, and the portion facing the inner space of the induction heating coil body, and the pot A rice cooking cover disposed so that an outer surface of the main body covers an inner surface of a portion facing the smallest annular portion of the induction heating coil body . A substantially hemispherical shell body having an upper surface opening;
A lid for opening and closing the upper surface opening of the hook body;
A substantially annular induction heating coil body that faces the outer surface of the hook body and is positioned around the center of the bottom of the pot body;
A substantially columnar rice cooking cover disposed so as to cover the inner surface of the center of the pot bottom of the pot body during rice cooking,
The outer diameter of the cooking for covering the pressurized heat cooking apparatus you wherein at induction heating coil body inner diameter or more. Cooking apparatus according to claim 1, wherein further comprising a securing means for releasably securing the stove for covering relative to the kettle body. The heating cooking apparatus according to any one of claims 1 to 3 , further comprising control means for controlling the output of the coil body for induction heating according to an automatic rice cooking program. The cover for cooking rice is a portion of the main body of the pot whose outer surface is not opposed to the annular induction heating coil body, and the inner surface of the portion facing the inner space of the induction heating coil body and its After the outer surface of the pot body is arranged so as to cover the inner surface of the portion facing the smallest annular portion of the induction heating coil body, rice cooking is performed using the inner space of the pot around the rice cooking cover body. Cooking rice method.

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