JP4817884B2 - 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 addition, in the method of cooking food by generating steam, when steam cooking at a predetermined cooking temperature, the cooking is preheated at a temperature set higher than the predetermined cooking temperature for a predetermined time before reaching the predetermined cooking temperature A method is described (for example, see Patent Document 2).
Japanese Patent No. 3035494 Japanese Patent Laid-Open No. 2000-4804

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, also in the cooking device used with the conventional cooking method shown in patent document 2, there existed a problem that the steam generation means was provided outside the heating chamber and it was difficult to control the temperature of low-temperature steam. Furthermore, when the lid is opened to check the food, the temperature in the heating chamber decreases,
Furthermore, since steam flows out and oxygen flows in, the cooked product is oxidized, and there is a problem that the cooked product cannot be cooked well at low temperature and steam.

The present invention has been made to solve the above-described problems, and can control the temperature of low-temperature steam with a simple configuration, and can prevent deterioration of the cooked food when the heating chamber is opened. The purpose is to provide a cooker.

In order to achieve the above object, a heating cooker according to the present invention has an opening and supplies food and water.
A heating chamber to be accommodated, heating means for heating the inside of the heating chamber, and opening and closing of the opening of the heating chamber
A lid, lid opening / closing detection means for detecting that the lid is opened and closed, and the temperature in the heating chamber.
The temperature detection means to detect and the 1st preset temperature which set the temperature in the said heating chamber to 100 degrees C or less
A first control means for controlling the heating means so that the water is heated by the heating means.
Then, steam is generated in the heating chamber and the cooking is performed to maintain the heating chamber at the first set temperature.
When detecting that the lid is opened based on the lid opening / closing detection means,
Change the temperature to a second set temperature higher than the first set temperature, and set the temperature in the heating chamber.
However, when it has the 2nd control means which controls the heating means so that it may become this 2nd preset temperature
Both the inside and outside of the heating chamber are unsealed by opening and closing the inside and outside of the heating chamber.
And steam discharge means that can be switched to a sealed state, and that the heating chamber is filled with steam.
A steam filling detecting means for detecting; and a control means for controlling the steam discharging means.
After detecting that the lid is opened based on the lid opening / closing detection means, the lid opening / closing detection means
When the cover body is detected as being closed, the steam discharge means is opened and the heating chamber is opened.
Generated when the vapor filling detection means is heated by the heating means in an unsealed state
When it is detected that the heated steam is filled in the heating chamber, the steam discharge means is shut off.
The heating chamber is in a sealed state, and then the temperature in the heating chamber is maintained while maintaining the sealed state.
Is a third control for cooking the cooked food by controlling the heating means so that the temperature becomes the first set temperature.
The main feature is to have means .

According to the cooking device of the present invention, when the opening of the lid is detected, the set temperature is changed to be high, so that oxidation can be prevented and the nutrients of the cooked product can be maintained.

It demonstrates with reference to FIG. 1 thru | or 4 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.
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 overlap each other.
A space is provided between the outer container 2a and the inner container 2b, and a first coil 5 which is a spiral heating means for performing induction heating is installed on the bottom rear surface of the inner container 2b. On the other hand, a second thermistor 6 is provided on the bottom surface of the inner container 2b. The second thermistor 6 is a temperature detecting means that contacts 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, a placing table 7 for placing the food C is provided, and this placing table 7 has a circular plate 7a in which a plurality of small holes 7b are formed on the placing surface. The leg 7c for supporting this is used.
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 the lid support 12 is covered with a projecting portion 13a from below. A cage 13 is provided.
Further, a magnet 9a corresponding to a lid opening / closing detection means 9 described later is accommodated in the lid outer shell 11 at a position opposite to the lid hinge 10a, and the magnet 9 is interposed between the outer container 2a and the inner container 2b.
A lid opening / closing detection means 9 (for example, a reed switch) is provided at a position corresponding to “a”, and has a function of detecting the opening and closing of the lid body 10.
An operation panel 14 is provided on the top 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, temperature in the heating chamber (low temperature steam temperature), and the like. It is comprised by the operation part 14a and the display part 14b which alert | reports to a user the information set by the operation part 14a by LCD etc., the progress of cooking, etc. (refer FIG. 3).
A space is formed between the lid shell 11 and the lid support 12, and a spiral second coil 15 for induction heating the lid shell 13 is provided at the bottom of the space (the upper surface of the lid support 12). It has been.
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 is provided in the vicinity of the vapor hole 18 of the protruding portion 13a 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 droplet W does not fall on the food C placed on the mounting table 7 and functions so that excessive 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.
Furthermore, a probe 23 is provided to extend from the lid inner shell 13 into the heating chamber 3, and this probe 23 is formed so as to be freely bent, a thermistor is provided at the tip, and the cooked food C The temperature inside the cooked food can be measured by inserting the tip of the food.

  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 a control means includes a signal from the operation unit 14 a of the operation panel 14 described above, temperature information detected by the first thermistor 22, the second thermistor 6, and the probe 23, And the lid 10 opening / closing information by the lid opening / closing detection means 9 is inputted.
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 absolute 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 L to Q are attached in the drawing as time passes.
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 Q
And start cooking with the start key (time L).

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 Will rise.
Then, the water in the heating chamber 3 is heated and steam (low temperature steam) is generated. And heating chamber 3
The oxygen in the inside rises in the heating chamber 3 together with the generated steam, and the steam hole 18, the steam discharge path 1.
6 is discharged from the steam outlet 17 to the outside of the heating cooker 1.
Then, heating control is performed by lowering the input voltage to the first coil 5 so that the temperature H in the heating chamber gradually approaches the steam set temperature T (70 ° C.) (time L to time M). During this time, the heating chamber 3
The steam gradually fills the inside, and conversely, oxygen in the heating chamber 3 is pushed out of the heating chamber 3 by the generated low temperature steam.
As a result, the heating chamber 3 is filled with water vapor, and the heating chamber 3 is almost oxygen-free.

The control circuit 30 then reaches the set temperature T when the inside temperature H of the heating chamber reaches the set temperature T (70 degrees C) and the set temperature T is maintained for a certain period of time (for example, 5 minutes). It is detected that the low-temperature steam filled in the heating chamber 3 (steam filling detection means), the steam discharge lid 20 is shut off, and the heating chamber 3 is sealed (time M).
By shutting off the steam discharge lid 20 in this way, the inside of the heating chamber 3 is in a sealed state,
Only a substantially oxygen-free water vapor exists in the heating chamber 3.
Therefore, since only the steam and water L exist in the sealed heating chamber 3, the saturated steam corresponding to the temperature maintains an equilibrium relationship with the water L, and the relative humidity RH is always almost 100.
% Is maintained.

Thereafter, the control circuit 30 heats the inner pot 4 by controlling on / off the current input to the first coil 5 so as to maintain the set temperature of 70 degrees C. Then, in a state where the low temperature steam is filled and maintained in the heating chamber 3, the temperature S (measured with the probe 23) of the cooked food is set to the low temperature steam set temperature T (70) set by the operation unit 14a. When it is detected that the temperature C has been reached, the control circuit 30 cooks while maintaining the in-cooking temperature S at 70 degrees C (time N).
During this time, when the user opens the lid 10 in order to see the completion of the cooked product C, the inside of the heating chamber 3 that has been in a sealed state becomes an unsealed state, and steam flows out from the inside of the heating chamber 3, and the heating chamber. Air flows into 3 (time O). Therefore, the absolute humidity AH suddenly decreases, and the temperature S in the heating chamber also decreases abruptly.
At this time, when the lid opening / closing detection means 9 detects that the lid 10 has been opened due to the magnet 9a separating, the steam set temperature T is automatically changed from 70 degrees C to 80 degrees C.
Along with the change of the set temperature T, the heating output of the first coil 5 is increased instantaneously so that the heating chamber temperature S quickly reaches 80 degrees C.
Therefore, the temperature LT of the water L rises and more steam (low temperature steam) is generated. While this steam suppresses the air which is going to flow into the heating chamber 3, the absolute humidity AH in the heating chamber 3
Is brought close to the same state as before the lid 10 is opened.
As a result, the cooked product C can be cooked while preventing oxidation due to the inflow of air and maintaining a stable humidity.

When the lid body 10 is closed by the user, the control circuit 30 detects that the heating chamber 3 is sealed by a signal from the lid opening / closing detection means 9, and the steam set temperature T is preset again from 80 degrees C. Change to 70 degrees C (time P). Along with this change, the heating output of the first coil 5 from which the steam flows out of the heating chamber 3 is decreased, and the heating is adjusted so that the steam set temperature T becomes 70 degrees C.
At this time, the steam discharge process performed at time M is performed again. First, the operation of the electromagnet 21 is released, the steam discharge lid 20 is set in a normal state, and the spring is biased in the opening direction. Then, the steam generated from the heated water is discharged out of the heating cooker 1 from the steam discharge path 16. Then, the control circuit 30 reaches the set temperature T when the temperature H in the heating chamber reaches the set temperature T (70 degrees) and the set temperature T is maintained for a certain period of time (for example, 5 minutes). It is detected that the low temperature steam is filled in the heating chamber 3 (steam fullness detection means), the electromagnet 21 is operated again, the vapor discharge lid 20 is shut off, and the heating chamber 3 is sealed.
By shutting off the steam discharge lid 20 in this way, the inside of the heating chamber 3 is in a sealed state,
Only the oxygen-free water vapor exists again in the heating chamber 3.
In this way, low temperature steam cooking in which saturated steam and water L maintain an equilibrium relationship is performed again at time N to O, and the relative humidity is always maintained at approximately 100%.
Then, low temperature steam cooking is performed until the preset cooking setting time Q is reached, thereby completing the low temperature steam cooking.

As described above, according to the present embodiment, since steam is filled in a limited space, it is easy to control the temperature of the steam, and low temperature steam having a temperature more suitable for the food C. The cooked food C can be heated.
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 the state is almost oxygen-free. Thus, the food C on the mounting table 7 can be heated by low-temperature steam, and thus the food C can be prevented from being oxidized.
In particular, when the water L is heated by low-temperature steam generated by heating the water L at a low temperature (100 degrees C or less), the pressure in the heating chamber 3 is the pressure of the steam generated when the water L is boiled. If the heating chamber 3 is not sealed, the oxygen outside the heating chamber 3 may flow into the heating chamber 3, but in this embodiment, the heating chamber 3 is sealed after the oxygen is discharged. Thereby, even if the inside of the heating chamber 3 is a pressure lower than the external pressure, the inflow of oxygen can be prevented.

Furthermore, a lid opening / closing detection means 9 for detecting that the lid body 10 has been opened is provided, and when the lid body 10 is opened during low-temperature steam cooking, the steam setting temperature T is set to a high temperature, so it is generated from water. The amount of steam to be increased increases, and a decrease in absolute humidity in the heating chamber 3 due to air flowing into the heating chamber can be prevented. Therefore, it can suppress that the foodstuff C is oxidized with the oxygen which flowed in the heating chamber 3.
As its effect, for example, it is possible to suppress the destruction of unsaturated fatty acids (DHA, DPA), which are effective nutrients for humans, and vitamin C, and further prevent deterioration of the color of the cooked food due to oxidation. It is possible to retain the nutrients of the cooked food, which is a unique merit, and maintain a good color, and improve the shelf life of the cooked food.

Moreover, since it was comprised so that the relative humidity in the heating chamber 3 might always be maintained at about 100%, it became possible to always supply the maximum water | moisture content which can be supplied to the foodstuff C, and the reaction rate of the hydrolysis of the foodstuff C is high. It is possible to increase and promote the softening of the food C.
When the lid 10 is closed after the lid 10 is opened, the steam discharge lid 20 is opened so that the heating chamber 3 is not sealed, and the air in the heating chamber 3 is heated. When it is discharged to the outside and it is detected that the steam is filled in the heating chamber 3, the steam discharging lid 20 is shut off so that the heating chamber 3 is sealed, and the relative humidity in the heating chamber 3 is approximately 100%. Configured.
Therefore, even after the lid 10 is opened and oxygen flows into the heating chamber 3, the oxygen can be discharged out of the heating chamber 3, and the food C on the mounting table 7 is low-temperature steam in a substantially oxygen-free state. It can be heated, so that oxidation of the cooked product C can be prevented.

Although the lid opening / closing detection means 9 is a reed switch, it may be detected that the lid 10 is opened based on a decrease in the temperature in the heating chamber 3 detected by the first thermistor.
Further, as the lid opening / closing detection means 9, an optical sensor using a photocoupler or the like may be used. Further, a humidity sensor may be provided in the cabinet, and it may be detected that the lid body 10 is opened when the absolute humidity is lowered.
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 of this invention. The expanded sectional view which shows the state which the vapor | steam discharge lid | cover opened. FIG. The figure which shows control action (a), (b), (c) of "low temperature steam cooking."

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, lid open / close detection means 9, magnet 9a, 10 is a lid body, 10a is a lid hinge, 11 is a lid outline, 12 is a lid support, 13 is a lid outline, 13a is a protruding portion, 13b is a packing, 14 is an operation panel, 14a is an operation section, and 14b is a display section , 15 is a second coil, 16 is a steam discharge passage, 17 is a steam discharge port, 18 is a steam hole, 19 is a packing, 20 is a steam discharge lid,
0a is the hinge shaft, 20b is the packing, 21 is the electromagnet, 21a is the plunger, 22 is the first
, Thermistor 23, a probe, 30 a control circuit, 31 a commercial power source, 32 a first transistor, 33 a second transistor, and 34 an input detection means.

Claims (1)

A heating chamber with an opening and containing food and water;
Heating means for heating the inside of the heating chamber;
A lid that opens and closes the opening of the heating chamber;
Lid opening / closing detection means for detecting that the lid is opened and closed;
Temperature detecting means for detecting the temperature in the heating chamber;
A first control means for controlling the heating means so as to be a first set temperature in which the temperature in the heating chamber is set to 100 ° C. or less;
During heating cooking that heats water with the heating means to generate steam in the heating chamber and maintains the inside of the heating chamber at a first set temperature,
When detecting that the lid is opened based on the lid opening / closing detection means,
The temperature in the heating chamber is changed to a second setting temperature higher than the first setting temperature, and the heating means is controlled so that the temperature in the heating chamber becomes the second setting temperature. Having a second control means ;
By opening and closing the inside and outside of the heating chamber, the inside and outside of the heating chamber are unsealed and sealed.
Steam discharge means that can be switched to a closed state;
Steam filling detection means for detecting that the steam is filled in the heating chamber;
Control means for controlling the steam discharge means,
After detecting that the lid is opened based on the lid opening / closing detection means,
When detecting that the lid is closed based on the lid opening / closing detection means,
Open the steam discharge means and make the heating chamber in an unsealed state,
The steam generated by the steam filling detection means is heated by the heating means.
When it detects that the storage is full,
By shutting off the steam discharge means, the heating chamber is in a sealed state,
After that, the temperature in the heating chamber becomes the first set temperature while maintaining a sealed state.
It has 3rd control means which controls cooking means and cooks a cooking thing.
Cooker.

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