JP4599232B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker used in a general household.

Conventionally, cooking is performed by placing the food in a heating cabinet and heating the cooking in the heating cabinet at a low temperature by low-temperature steam of 100 degrees C or less generated by steam generating means provided outside the heating cabinet. A vessel has been invented (see, for example, Patent Document 1).

In another cooking device, one having a steam discharge means that communicates between the heating chamber and the outside of the heating chamber is provided in a heating chamber heated by induction heating.

In this heating cooker, the food is stored in the heating chamber in a state of being immersed in water, and the water in the heating chamber is controlled to be 100 degrees C or less (for example, from 80 degrees C to 85 degrees C). And heating.

At that time, the steam discharge means is always open, so that the low-temperature steam generated in the heating chamber is discharged outside the heating chamber (see, for example, Patent Document 2).
Japanese Patent No. 3035494 (see page 3, FIG. 1) Japanese Patent Laying-Open No. 2004-329492 (see page 8, FIG. 1)

However, the cooking device of Patent Document 1 has a problem that the steam generating means is provided outside the heating chamber, so that the structure is complicated and it is difficult to control the temperature of the low-temperature steam.

Moreover, in the conventional heating cooker shown in patent document 2, since the steam discharge | release means has open | released the inside of a heating chamber and the exterior of a heating chamber during cooking, the oxygen outside a heating chamber flows in into a heating chamber. However, there is a problem that the cooked food is oxidized. Furthermore, since the low-temperature steam is always discharged from the steam discharge means to the outside of the heating chamber, there is a problem that water in the heating chamber is reduced and water must be replenished in the heating chamber.

The present invention was made to solve the above problems, and the temperature of the low temperature steam can be controlled with a simple configuration, and the low temperature steam heating can be performed with the inside of the heating chamber being substantially oxygen-free. An object of the present invention is to provide a cooking device capable of preventing the oxidation of an object.

In order to achieve the above object, a heating cooker according to the present invention includes a heating chamber for storing cooked food and water, a first heating means for heating the heating chamber, and an inside and an outside of the heating chamber. Vapor discharge means capable of bringing the heating chamber into an unsealed and sealed state by shutting off, first temperature detection means for measuring the temperature in the heating chamber, and the heating chamber being filled with steam A steam filling detection means for detecting the occurrence of the failure, and a control means for controlling the first heating means and the steam discharge means. The control means is configured such that the steam discharge means is open and the heating chamber is not When in a sealed state, the water is heated by the first heating means to generate steam in the heating chamber, and the steam filling detection means determines that the steam is filled in the heating chamber. By shutting off the steam discharge means The cooking chamber is set in a hermetically sealed state, and then the cooked food is controlled by controlling the first heating means so that the temperature in the heating chamber becomes a predetermined temperature of 100 degrees C or less while maintaining the hermetically sealed state. Main feature is cooking.

According to the heating cooker of the present invention, steam is generated in a heating chamber that can create a sealed or non-sealed state, so the temperature of the low-temperature steam can be controlled with a simple configuration, and the temperature in the state where oxygen in the heating chamber is removed is low. By performing the steam heating, oxidation of the cooked product can be prevented and hydrolysis of the cooked product can be promoted.

Example 1
It demonstrates with reference to FIG. 1 thru | or FIG. 5 which shows 1st Embodiment of the heating cooker of this invention.

FIG. 1 is a longitudinal sectional view showing the overall schematic configuration of the heating cooker 1. FIG. 2 shows a cooking device 1
It is an expanded sectional view of the state where the steam discharge lid 20 is opened. FIG. 3 is a diagram illustrating an electrical configuration of the heating cooker 1. FIG. 4 is a diagram showing the control operation of “low temperature steam cooking” in time series, and FIG. 5 is a diagram showing the optimum heating temperature of the low temperature steam for the cooked food.

As shown in FIG. 1, the outer shell of the heating cooker 1 includes a main body 2 having an accommodating portion 2 c inside and a lid body 10 that covers the upper portion of the main body 2.
And the inner pot 4 is accommodated in the said accommodating part 2c, and this inner pot 4 will be in the state obstruct | occluded by covering the upper surface opening of the accommodating part 2c with the said cover body 10, and forms the heating chamber 3. .

The main body 2 has a double structure in which an outer container 2a and an inner container 2b formed in a bowl shape with a non-magnetic material are overlapped.
A space is provided between the outer container 2a and the inner container 2b, and a spiral first coil 5 (first heating means) that performs induction heating is installed on the bottom rear surface of the inner container 2b. Yes. On the other hand, on the bottom surface of the inner container 2b, there is provided a second thermistor 6 which is a second temperature detecting means which is brought into contact with the inner pot 4 and detects temperature.
Further, the inside of the inner container 2b is formed so that a metal inner pot 4 can be stored, and the stored inner pot 4 can be removed.

In this inner pot 4, there is provided a mounting table 7 on which a food item C can be placed. This mounting table 7 has a circular plate 7a in which a plurality of small holes 7b are formed on the mounting surface, and this plate 7a. It is comprised by the leg 7c which supports.
And the back surface of the plate 7a and the bottom surface in the inner pot 4 have the aspect which has a clearance gap via the leg 7c. The mounting table 7 can be removed from the inner pot 4.

In addition, a lid body 10 is rotatably provided on the upper portion of the main body 2 by a lid hinge 10a.
The storage part 2c can be opened and closed.
The lid body 10 includes, in order from the outside, a lid outer shell 11 made of a nonmagnetic material, a lid support 12 made of a nonmagnetic material, and a lid inner shell 13 made of a magnetic material. Is provided with a lid support 12 formed in a downward projecting manner inside a lid outer shell 11 connected to the main body 2 by a lid hinge 10a, and a lid inner shell 13 is provided so as to cover the lid support 12 from below. ing.
An operation panel 14 is provided on the upper portion of the lid body 10. The operation panel 14 is used for inputting a cooking course such as “low temperature steam cooking”, cooking setting time, heating chamber temperature (low temperature steam temperature), and the like. It is comprised by the display part 14b which alert | reports to the user the information set by the operation part 14a by LCD etc., the progress of cooking, etc. by the part 14a (refer FIG. 3).

A space is formed between the lid shell 11 and the lid support 12, and a spiral second coil 15 (the first coil 15) for induction heating the lid inner shell 13 is formed at the bottom of the space (the upper surface of the lid support 12). 2 heating means).
Holes are provided in the center portions of the lid outer shell 11 and the lid support 12, respectively.
1 is formed with a steam outlet 17 connected to the outside air, and this steam outlet 17 communicates with the lid support 12 to form a steam outlet 16.
The lower side of the steam discharge path 16 is a plurality of steam holes 1 formed at the center of the lid inner shell 13.
8, and is configured to communicate with the storage portion 2 c through the vapor hole 18.

In addition, the vapor discharge path 16 and the lid inner shell 13 are configured such that airtightness between the lid inner shell 13 and the steam discharge path 16 is maintained by the packing 19.
On the other hand, a steam discharge lid 20 is provided on the upper side of the steam discharge path 16, and the steam discharge port 17, which is the outlet of the steam discharge path 16, can be opened and closed on the lid outer shell 11 via the hinge shaft 20 a. It is configured to be movable.

The steam discharge lid 20 is configured to be freely opened and closed via a plunger 21a of an electromagnet 21, and is normally biased in the opening direction by a spring (not shown) or the like with a hinge shaft 20a as a fulcrum. (See FIG. 2).
On the other hand, when the steam discharge lid 20 is shut off, the electromagnet 21 is operated, and the plunger 21a connected to the free end of the steam discharge lid 20 is moved downwardly to suck and move the steam discharge lid 20 and keep it in that state. By doing so, the steam discharge path 16 and the steam discharge lid 2 are connected via the annular packing 20b.
A zero seal is ensured. Thus, the steam discharge path 16 and the steam discharge lid 20 that opens and closes the steam discharge path 16 constitute steam discharge means for the heating chamber 3.

The lid inner shell 13 is provided with the protruding portion 13a protruding downward as described above,
A first thermistor 22 serving as a first temperature detecting means is located near the vapor hole 18 of the protruding portion 13a.
Is provided so that the temperature of the lid inner shell 13 can be measured.
Further, the protruding portion 13a has a shape inclined downward from the central steam hole 18 portion toward the outer peripheral direction, and the function of guiding the water droplet W attached to the bottom surface of the protruding portion 13a in the outer peripheral direction of the lid inner shell 13. have.
And since the outer peripheral end of the protruding portion 13a is located outside the outer peripheral end of the plate 7a,
Even when the steam condenses in the projecting portion 13a and becomes water droplets W, the water droplets W move toward the outer periphery of the lid inner shell 13, and the water droplets W move around the outer peripheral edge of the projecting portion 13a. 4 falls to the bottom. Therefore, the water drop W does not fall on the food C placed on the mounting table 7, and extra water is not supplied to the food C.

And the packing 13b is provided in the protrusion-shaped part 13a outer side of the lid inner shell 13, and when this packing 13b closely_contact | adheres to the inner pot 4 at the time of closure of the cover body 10, the inner pot 4 and the lid inner shell 13 are provided.
Thus, the inside of the inner pot 4 is hermetically closed to form a space capable of cooking as the heating chamber 3 described above.

Still further, a probe 23 which is a temperature detection means in the food is provided from the lid inner shell 13 to the heating chamber 3.
The probe 23 is formed so as to be freely bent, a thermistor is provided at the tip, and the temperature inside the food can be measured by inserting the tip into the food C. It is configured.

  Next, the electrical configuration of the heating cooker 1 having such a structure will be described with reference to FIG.

As shown in FIG. 3, the control circuit 30 serving as the control means receives the signal from the operation unit 14 a of the operation panel 14 and the temperature information detected by the first thermistor 22, the second thermistor 6, and the probe 23. It is configured to be input.

In the control circuit 30, the temperature of the lid inner shell 13 input from the first thermistor 22 is correlated data of the temperature of the lid inner shell 13 and the temperature in the heating chamber 3 stored in advance in the control circuit 30. A program is incorporated so that the temperature in the heating chamber 3 can be calculated with a predetermined calculation formula.
Therefore, the control circuit 30 can measure both the temperature of the lid inner shell 13 and the temperature in the heating chamber 3 by detecting the temperature of the first thermistor 22.

In addition, the electromagnet 21, the first transistor 32, and the second transistor 33 are controlled by a signal from the control circuit 30. The first coil 5 and the second coil 15 respectively connected to the first transistor 32 and the second transistor 33 are controlled by the transistor based on the setting of the user by the operation from the operation unit 14a. The high frequency is input independently.

The input from the commercial power supply 31 is detected as current information by the input detection means 34 and is input to the control circuit 30.

Furthermore, necessary information such as selection of a cooking course such as “low temperature steam cooking”, cooking setting time, and low temperature steam setting temperature is input to the control circuit 30 by the operation unit 14a which is an operation means.
Information set in this way, cooking progress, and the like are displayed on the display unit 14b using an LCD or the like to be fed back to the user.

Next, based on the configuration and electric circuit of the heating cooker 1 described above, “low temperature steam cooking”
The operation will be described with reference to FIG.
In FIG. 4A, the inner pan temperature K measured by the second thermistor 6 over time,
The temperature H in the heating chamber measured by the first thermistor 22 and calculated by the control circuit 30, the probe 2
3 shows the temperature change of the cooking object temperature S and the temperature LT of the water L measured in 3, and the same figure (b) shows the relative humidity in the heating chamber 3, and the same figure (c) shows the first. The transition of the input voltage to the coil 5 is shown. Further, for the sake of explanation, points of time A to D are shown in the drawing along with the passage of time.

First, the lid 10 is opened, and the food C is placed on the plate 7 a of the inner pot 4. And inner pot 4
An appropriate amount of water L (the amount of water is below the height of the plate 7a) is poured into the bottom of the plate. And the probe 23 is inserted in the food C, the lid 10 is closed, and the heating chamber 3 is sealed.
At this time, the steam discharge lid 20 constituting the steam discharge means is opened, and the heating chamber 3 and the outside of the heating cooker 1 are communicated with each other via the steam discharge path 16.
In this state, in order to operate “low temperature steam cooking” with the operation unit 14a, the steam set temperature T is set to 70 ° C. which is below the freezing point of the food C to be cooked, for example, and the cooking set time E
And start cooking with the start key (time A).

The signal input from the operation unit 14a is input to the control circuit 30, and by outputting a signal to the first coil 5, the high frequency rectified from the commercial power source 31 is energized to the first coil 5, and the first coil 5 A high frequency magnetic field is generated from the coil 5.
Accordingly, an eddy current is generated at the bottom of the inner pot 4 facing the first coil 5, and the inner pot 4 is induction-heated by the resistance loss of the inner pot 4.
Then, as shown in FIG. 4 (a), the temperature K of the inner pot 4 (measured by the second thermistor 6) gradually rises to follow the temperature of the inner pot 4, and the water temperature LT and the heating chamber temperature H Increases (time A to time B).
When the water temperature reaches around 100 degrees C, a large amount of water vapor is generated from the stored water L,
In the heating chamber 3, the relative humidity reaches 100%.

When further heated and the temperature H in the heating chamber reaches 100 ° C., the air in the heating chamber 3 becomes the vapor hole 1.
8. It is pushed out from the steam generation port 17 through the steam generation path 16, and as a result, the heating chamber 3 is filled with water vapor, and the heating chamber 3 is almost oxygen-free.
Then, when the control circuit 30 detects that the heating chamber temperature H calculated and calculated has reached 100 degrees C, the control circuit 30 determines that the steam is filled in the heating chamber (steam filling detection means). The vapor discharge lid 20 is cut off and held by the electromagnet 21. By shutting off the steam discharge lid 20 in this manner, the inside of the heating chamber 3 is hermetically sealed, and only substantially oxygen-free water vapor is present in the heating chamber 3 (time B).
At the same time, the control circuit 30 turns off the input of the high-frequency current to the first coil 5, and the inner pot 4
Stop heating to. Thereby, the temperature in the heating chamber 3 falls, and the pressure in the heating chamber 3 also decreases.
Therefore, since only the water vapor and the water L exist in the closed heating chamber 3, the saturated water vapor corresponding to the temperature maintains an equilibrium relationship with the water L, so that the absolute humidity always maintains almost 100%. .

Then, when the heating chamber internal temperature H reaches the steam set temperature T (70 degrees C) set by the operation unit 14a (time C), the control circuit 30 sets the first temperature so as to maintain the set temperature 70 degrees C. The inner pot 4 is heated by controlling on / off the current input to the coil 5.

While the set temperature 70 ° C. of the low temperature steam is maintained and the low temperature steam is filled in and maintained in the heating chamber 3, the temperature S in the food (measured with the probe 23) is the operation unit 14a. When it is detected that the set temperature T (70 degrees C) of the low temperature steam set in is reached,
The control circuit 30 cooks until the cooking set time E that is set while maintaining the in-cooking temperature S at 70 degrees C.

As described above, according to the present embodiment, the steam can be filled in a predetermined limited space in the heating chamber 3, so that cooking can be easily performed by low-temperature steam heating.
In addition, since steam is filled in a limited space, it is easy to control the temperature of the steam, and the cooked product C can be heated with low-temperature steam having a temperature suitable for the cooked product C. it can.
Furthermore, since steam is not discharged outside the heating chamber 3, the water L in the heating chamber 3 is not substantially reduced, and it is not necessary to replenish the water L in the heating chamber 3.

The oxygen is discharged outside the heating chamber 3 (including the steam discharge path 16), that is, from the steam discharge port 17 to the outside, and the heating chamber 3 is filled with low-temperature steam, so that it is almost oxygen-free. Thus, the food C on the mounting table 7 can be heated by low-temperature steam, thereby preventing the food C from being oxidized.
In particular, when heating is performed by low-temperature steam generated by heating the water L at a low temperature (100 ° C. or less), the pressure in the heating chamber 3 is compared with the pressure of the steam generated by boiling the water L. If the heating chamber 3 is not sealed, oxygen outside the heating chamber 3 may flow into the heating chamber 3, but in the present embodiment, by sealing the heating chamber 3 after exhausting oxygen, Even if the inside of the heating chamber 3 is at a pressure lower than the external pressure, the inflow of oxygen can be prevented.

Moreover, since the low temperature steam below the freezing point of the food C can be realized by the setting of the user, the oxidation of fats and oils, the destruction of vitamins, etc. are suppressed, and the nutritional value of the food C can be maintained. The retention period is improved. By heating in this “low temperature steam cooking”, the remaining amount of nutrients is increased by 5% to 200% as compared with the cooking in which the food C is soaked in water L, fried or baked. It is possible. Moreover, the cooked food C can be cooked vividly by not oxidizing, and fading can be prevented.

And since the absolute humidity in the heating chamber 3 is always almost 100% by sealing the heating chamber 3, it becomes possible to always supply the maximum moisture that can be supplied to the cooking product C, and to hydrolyze the cooking product C. It is possible to increase the reaction rate of and to promote the softening of the food C.

Further, as the steam filling detection means, the control circuit 30 uses the temperature in the heating chamber 3 calculated based on the detected temperature of the first thermistor 22, and the temperature in the heating chamber 3 is about 100 degrees C (for example, , Preferably between 98 ° C. and 102 ° C.), the heating chamber 3 is determined to be filled with steam. Therefore, it is not necessary to provide a humidity measuring device or the like in the heating cooker 1, and it can be detected that the steam is filled with a simple configuration. Moreover, since the temperature of the steam is raised to 100 ° C. before the inside of the heating chamber 3 is hermetically sealed, oxygen in the heating chamber 3 can be reliably discharged out of the heating chamber 3.

Furthermore, by providing the mounting table 7 in the heating chamber 3, the cooked product C is not immersed in the water L, and more moisture than necessary is not supplied to the cooked product C.
In addition, since the protruding portion 13a of the lid inner shell 13 has a shape inclined downward from the central steam hole 18 portion, the low temperature steam condenses and the protruding portion 13a has a water droplet W. Also,
The water droplet W is guided around the outer periphery of the lid inner shell 13, so that the water droplet W falls around the mounting table 7 and does not supply extra moisture to the food C.

Further, since the first thermistor 22 serving as the first temperature detecting means is provided at a position opposite to the heating chamber 3 of the lid inner shell 13, there is no extra protrusion in the heating chamber 3, and the inner surface side of the heating chamber 3 Easy to clean.

In the above-described control of “low temperature steam cooking”, the optimum temperature for the food C is preferably stored in advance in a program of the control circuit, and low temperature steam based on the optimum temperature is generated and cooked.
For example, as shown in FIG. 5, the temperature zones in which various cooking products C can be optimally cooked are determined, and these optimal temperatures are temperatures at which the enzymes of the cooking product C can be activated to extract sweetness components and the like. is there.
Therefore, the low temperature steam temperature according to each foodstuff C is programmed beforehand, and is cooked. When the probe 23 detects that the temperature in the cooked food has reached the optimum temperature of the cooked food C, the control circuit 30 controls the drive of the first coil 5 so as to maintain the optimum temperature. Heat with low temperature steam until time. If it does so, the cutting | disconnection of the peptide bond in a cooking thing, the cutting | disconnection of sugar_chain | carbohydrate, and the increase in a taste component will be accelerated | stimulated in the meantime, and more optimal heat cooking can be performed.
At that time, the temperature of the low-temperature steam is controlled to be higher than the temperature at which bacteria can survive in the food (bacterial survival area temperature 10 ° C. to 55 ° C.). Bacteria are not generated and more optimal heating is possible.

(Example 2)
FIG. 6 is a view corresponding to FIG. 4 showing the second embodiment of the present invention.
This is different from the “low temperature steam cooking” heating method in the first embodiment.
The “low temperature steam cooking” heating method will be described in detail below.
The same parts as those in the first embodiment are denoted by the same reference numerals, description thereof is omitted, and different points will be described below.

In FIG. 6, (a) shows the inner pot temperature K measured by the second thermistor 6 over time, the lid inner temperature X measured by the first thermistor 22, and the lid inner contour. The relationship with the temperature H in the heating chamber calculated by the control circuit 30 based on the temperature X by a predetermined calculation formula is shown, and the relative humidity in the heating chamber 3 is shown in FIG. ) Shows the transition of the input voltage to the first coil 5 and the second coil 15.

First, the steam discharge lid 20 is opened based on the low temperature steam set temperature T (for example, temperature 67 degrees C (see FIG. 5) that is optimal for pork cooking) input and set in the operation unit 14a (heating chamber 3). In a non-sealed state), a voltage is input to the first coil 5 to heat the inner pot 4 by induction. At the same time, a voltage higher than the input voltage input to the first coil 5 is input to the second coil 15 to inductively heat the lid inner shell 13.

Then, the water in the heating chamber 3 is heated and steam (low temperature steam) is generated. The steam rises in the heating chamber 3, passes through the steam discharge path 16 together with oxygen in the heating chamber 3, and is discharged out of the heating cooker 1 through the steam discharge port 17.
Then, the first coil 5 is gradually adjusted so that the heating chamber temperature H approaches the steam set temperature T.
The heating is controlled by lowering the input voltage to time (time A to time M). During this time, the heating chamber 3 is gradually filled with steam, and conversely, oxygen in the heating chamber 3 is pushed out of the heating chamber 3 by the generated low-temperature steam.
At this time, a voltage higher than that of the first coil 5 is input to the second coil 15 so that the lid inner wall temperature X is set to be equal to or higher than the inner pot temperature K. A temperature difference occurs and low temperature steam convects the inside of the heating chamber 3 to heat the food C uniformly.

Moreover, although low temperature steam may become a water droplet by condensing and may adhere to the inner surface of the heating chamber 3 of the lid inner shell 13, the temperature of the lid inner shell 13 is the temperature in the heating chamber 3 (temperature of the low temperature steam).
Since it becomes a higher state, this low-temperature steam is difficult to condense on the inner surface of the heating chamber 3 of the lid inner shell 13, and water drops are also reduced. In addition, fine water droplets adhering to the surface of the protruding portion 13a of the lid inner shell 13 are
It flows in the circumferential direction along the inclination of the protruding portion 13a, and gathers at the peripheral end of the protruding portion 13a and collects into large water droplets. Then, the collected water drops drop downward and fall outside the plate 7a. Therefore, a water droplet does not drop directly on the food C placed on the plate 7a.

The control circuit 30 then heats the low-temperature steam that has reached the set temperature T when the in-heating chamber temperature H reaches the set temperature T and the set temperature T is maintained for a certain time (for example, 5 minutes). It is determined that the inside of the cabinet 3 is full (steam fullness detection means), the steam discharge lid 20 is shut off, and the heating cabinet 3 is sealed (time N).
Thereafter, while maintaining the sealed state of the heating chamber 3, the control circuit 30 maintains the steam set temperature T and detects that the temperature S of the cooked product C (measured by the probe 23) has reached the set temperature of steam. (Time N), cooking is performed until cooking setting time E is reached based on the setting by the user.

As described above, the second embodiment has the following effects.
During “low temperature steam cooking”, the heating chamber temperature H is gradually increased until the low temperature steam setting temperature T is reached, and the heating chamber temperature H is set to the low temperature steam setting temperature before the heating chamber 3 is sealed. By not raising the temperature above T, it is possible to prevent the food C from coagulating due to heating above the optimum temperature (low temperature steam setting temperature T) for cooking, and the food C can be cooked more optimally. .
When the inner pot 4 has a high heat retaining property, it takes time to reduce the temperature of the low temperature steam from 100 degrees C to the steam set temperature T (for example, 70 degrees C) as in the first embodiment. However, according to the second embodiment, low temperature steam heating can be performed after exhausting oxygen out of the heating chamber 3 and creating an oxygen-free state without worrying about the heat retaining property of the inner pot 4.

Then, by driving the second coil 15 provided on the lid 10 and setting the lid inner wall temperature X to be equal to or higher than the inner pot temperature K, a temperature difference occurs in the upper and lower sides of the heating chamber 3 and the low temperature steam is heated. Storage 3
Because of the convection inside, the food C can be heated evenly.
Further, by setting the temperature of the lid inner shell 13 to be equal to or higher than the temperature of the inner pot 4, when the generated low temperature steam hits the surface of the lid inner shell 13 on the side of the heating chamber 3, it becomes difficult for the low temperature steam to condense. It is possible to prevent the condensed water droplets W from falling onto the cooked product C and supplying excess moisture to the cooked product.

Moreover, by determining that the inside of the heating chamber 3 is filled by detecting that the temperature H in the heating chamber reaches the low-temperature steam set temperature T and reaches the equilibrium state as the steam filling detection means, It is possible to detect the fullness of steam in the heating chamber 3 with a simple configuration without using an extra device.
The equilibrium state at this time includes that the rate of temperature increase of the heating chamber internal temperature H converges within a predetermined range.

In this heating cooker 1, the temperature in the heating chamber 3 is calculated by a predetermined calculation formula based on the temperature measured by the first thermistor 22. However, another thermistor is provided in the heating chamber 3 and directly in the heating chamber 3. The temperature may be measured.
Moreover, although the vapor | steam fullness detection in the heating chamber was detected based on the temperature in the heating chamber 3 as a vapor | steam fullness detection means, a humidity sensor was provided in the heating chamber 3, and the humidity sensor reached predetermined absolute humidity, It may be determined that the heating chamber 3 is filled with steam.
In addition, this heating cooker 1 can also perform normal rice cooking by removing the mounting base 7 from the inner pot 4.
In addition, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the spirit of the present invention.

The longitudinal cross-sectional view which shows schematic structure of the heating cooker which concerns on the 1st Embodiment of this invention. The expanded sectional view which shows the state which the vapor | steam discharge lid | cover opened. FIG. The figure which shows the control action (a), (b), (c) of "low temperature steam cooking". The figure which shows the heating cooking optimal temperature of a foodstuff. FIG. 4 is a view corresponding to FIG. 4 showing a second embodiment of the present invention.

Explanation of symbols

In the figure, 1 is a cooking device, 2 is a main body, 2a is an external container, 2b is an internal container, 2c is a storage section, 3
Is a heating chamber, 4 is an inner pan, 5 is a first coil, 6 is a second thermistor, 7 is a mounting table, 7a is a plate, 7b is a hole, 7c is a leg, 10 is a lid, 10a is a lid hinge, 11 is a lid outer shell, 12 is a lid support, 13 is a lid inner shell, 13a is a protruding portion, 13b is a packing, 14 is an operation panel, 14a is an operation portion, 14b is a display portion, 15 is a second coil, 16 is Steam discharge path, 17 is a steam outlet,
18 is a steam hole, 19 is a packing, 20 is a steam discharge lid, 20a is a hinge shaft, 20b is a packing, 21 is an electromagnet, 21a is a plunger, 22 is a first thermistor, 23 is a probe,
Reference numeral 30 is a control circuit, 31 is a commercial power supply, 32 is a first transistor, 33 is a second transistor, and 34 is an input detection means.

Claims (10)

A heating cabinet for storing cooked food and water;
First heating means for heating the heating cabinet;
Steam discharge means capable of unsealing and sealing the heating chamber by opening and closing between the inside and outside of the heating chamber;
First temperature detecting means for measuring the temperature in the heating chamber;
Steam filling detection means for detecting that the steam is filled in the heating chamber;
A control means for controlling the first heating means and the steam discharge means;
The control means includes
When the steam discharge means is open and the heating chamber is in an unsealed state, the water is heated by the first heating means to generate steam in the heating chamber,
When the steam filling detection means determines that the steam is filled in the heating chamber, the heating chamber is sealed by shutting off the steam discharging means,
After that, heating the cooked food by controlling the first heating means so that the temperature in the heating chamber becomes a predetermined temperature of 100 degrees C or less while maintaining a sealed state. Cooking device. The control means controls the first heating means to generate steam until the temperature in the heating chamber by the first temperature detection means reaches approximately 100 degrees C before shutting off the steam discharge means. The cooking device according to claim 1, wherein the cooking device is a cooking device. The steam filling detection means determines that the steam is filled in the heating chamber when the first temperature detection means detects that the temperature in the heating chamber has reached about 100 degrees C. The cooking device according to claim 2. The control means controls the first heating means so that the temperature in the heating chamber by the first temperature detection means becomes equal to or lower than a predetermined temperature of 100 degrees C or less before the steam discharge means is shut off. The cooking device according to claim 1. The steam filling detection means first determines that the temperature in the heating chamber reaches a predetermined temperature and is in an equilibrium state.
The cooking device according to claim 4, wherein the temperature detection means detects that the heating chamber is filled with steam. A heating cabinet is formed with an inner pot stored in a main body having a storage section,
Provide a steam discharge means on the lid that opens and closes the opening of the inner pot,
While forming a gap between the bottom of the inner pot in the inner pot, and providing a mounting table on which food can be placed,
The cooking device according to any one of claims 1 to 5, wherein water can be accommodated in the gap. The first heating means is provided at a position for heating the inner pot of the main body,
The first temperature detection means is provided on the lid,
Furthermore, a second heating means is provided on the lid,
A second temperature detecting means is provided at a position for measuring the temperature of the inner pot,
The control means controls the second heating means so that the temperature of the lid by the first temperature detection means is higher than the temperature of the inner pot by the second temperature detection means. The heating cooker according to claim 6. 8. The heating according to claim 6, wherein a surface of the lid on the heating chamber side is inclined downward from the center toward the outside, and an outer peripheral end thereof is located outside the mounting table. 9. Cooking device. The first temperature detecting means is provided at a position outside the heating chamber of the lid body.
The cooking device according to any one of claims 8 to 8. The cooking device according to any one of claims 1 to 8, wherein a cooking chamber temperature detection means capable of detecting a temperature inside the cooking product is provided in the heating chamber.

Images