JP5320810B2 - Electric pressure cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an electric pressure cooker for cooking by applying pressure on the internal of a pressure container which can provide good cooking performance without any steam leaking and temperature unevenness even in case the cooking capacity is small. <P>SOLUTION: The pressure container composed in a way that the internal pressure increases by being heated from outside is heated and pressurized by a heating means 10, the temperature of the pressure container is detected by a temperature detecting means 9, and the heating of the pressure container by the heating means 10 is controlled by a controlling means 18. The controlling means 18 is composed in a way that the heating amount by the heating means 10 can be changed by an input by a capacity determining means 30 which detects the volume of the item to be cooked put inside the pressure container. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to an electric pressure cooker for cooking by applying pressure in a pressure vessel.

Conventionally, this type of electric pressure cooker has the following heating control. That is, the control device for the electric pressure cooker is provided with an electric heating element for heating the pressure vessel, a time switch, a cooking pressure selecting means, and a temperature sensor, and the electric heating element is set up to a control temperature corresponding to the set cooking pressure. Continuous cooking, temperature control is performed by turning on and off the electric heating element when the control temperature is reached, and at the same time, a time switch that sets the cooking time is operated, and automatic cooking is performed to stop energization after the set cooking time. (For example, see Patent Document 1).
JP 52-24769 A

  In such a conventional electric pressure cooker, since the electric heating element is continuously energized up to the control temperature corresponding to the set cooking pressure, the temperature inside the pressure vessel becomes higher than the control temperature due to the residual heat of the electric heating element, so-called Overshoot phenomenon occurs. When the amount of food put into the pressure vessel, that is, when the cooking capacity is small, the temperature rise due to overshoot increases, exceeding the operating pressure of the weight that operates when the pressure in the pressure vessel increases, and steam May have blown out. If the steam leaks, there is a problem that it is difficult to obtain uniform cooking performance because it is not only dangerous, such as burns, but also the temperature unevenness in the pressure vessel increases.

  As a solution to this, it is possible to reduce the overshoot by setting the capacity of the heating element to be low, but there is a problem that the usability is deteriorated because the temperature rise time becomes long.

  An object of the present invention is to solve the above-described conventional problems, and it is an object of the present invention to obtain good cooking performance without steam leakage and less temperature unevenness even when the cooking capacity is small.

In order to achieve the above object, the present invention heats and pressurizes a pressure vessel configured to increase the internal pressure by being heated from the outside by a heating means, and detects the temperature of the pressure vessel by a temperature detecting means. The control means is configured to control heating of the pressure vessel by the heating means, and the control means continuously energizes the heating means until a first control temperature lower than a control temperature for heating the pressure vessel to a set cooking pressure, When the first control temperature is reached, the energization rate of the heating means is set to the first energization rate, and when the nth control temperature (n is a natural number of 2 or more) higher than the first control temperature is sequentially reached, the energization rate of the heating means is set to the first energization rate. The heating amount of the heating means is configured to change the first control temperature and the nth control temperature by the input from the capacity determination means for detecting the amount of the cooked material charged in the pressure vessel, with the n-th energization rate being sequentially lower than the rate. Change Cormorants are those that you configured.

As a result, when the amount of heat generated is finely adjusted for each stage when the temperature rises according to the cooking capacity, even if the cooking capacity is small, the temperature rise at the part where the temperature rises rapidly due to the first continuous energization etc. Overshoot can be kept low, steam leakage due to overshoot can be eliminated, and stable cooking with less temperature unevenness can be achieved.

  The electric pressure cooker of the present invention does not leak steam, has little temperature unevenness even when the cooking capacity is small, and can obtain good cooking performance.

A first invention is a pressure vessel configured to increase an internal pressure by being heated from the outside, a heating unit that heats and pressurizes the pressure vessel, and a temperature detection unit that detects the temperature of the pressure vessel And capacity determining means for detecting the amount of the cooked food charged in the pressure vessel, and control means for controlling heating of the pressure vessel by the heating means, wherein the control means sets the pressure vessel. The heating means is continuously energized to a first control temperature lower than the control temperature at which the cooking pressure is heated, and when the first control temperature is reached, the energization rate of the heating means is set to the first energization rate, which is higher than the first control temperature. When the nth control temperature (n is a natural number equal to or greater than 2) is sequentially reached, the energization rate of the heating unit is set to an nth energization rate that is sequentially lower than the first energization rate, and the first control temperature and the input by the capacity determination unit Nth control temperature And a structure to further and that configured to change the heating amount of said heating means, depending on the cooking volume, when adjusting finely heating value for each phase when the temperature increases, even if the cooking space is low , The overshoot of the temperature rise in the part where the temperature rises suddenly due to the first continuous energization etc. can be kept low, the steam leakage due to the overshoot can be eliminated, and stable cooking with little temperature unevenness Can do.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that. The present invention is not limited by this embodiment.

(Embodiment 1)
1 is a block diagram of the main part of the electric pressure cooker according to Embodiment 1 of the present invention, FIG. 2 is a sectional view of the electric pressure cooker, and FIG. 3 is an enlarged front view of the operation display unit of the electric pressure cooker. It is.

  As shown in FIG. 2, the pressure cooker main body 1 has an upper surface opened, and a pressure vessel 2 is accommodated in the pressure cooker main body 1. The pressure vessel 2 is composed of a bottomed vessel 3 and a lid 4 that covers the upper surface opening of the vessel 3 so as to be openable and closable, and is constructed so that the internal pressure rises when heated from the outside.

  When the lid 4 is pressurized, an annular packing 5 is in close contact with the lid 4 and the container 3, and a weight-type pressure regulating valve 6 is provided on the upper surface of the lid 4. The pressure regulating valve 6 is configured to hold the pressure with a pressure adjusting hole 7 penetrating the outside and a weight 8 that closes the pressure regulating hole 7 from above.

  The temperature detecting means 9 detects the temperature of the bottom of the pressure vessel 2 and is in pressure contact with the pressure vessel 2. The heating means 10 heats the pressure vessel 2 to pressurize the inside of the pressure vessel 2 and is constituted by a heating body.

The control device 11 controls the heating of the pressure vessel 2 by the heating means 10 and is provided on the side surface of the pressure cooker body 1 and is configured as shown in FIG.

  That is, as shown in FIG. 1, the input means 12 is input and set by the user, and includes a pressure selection means 13 that selects the pressure in the pressure vessel 2, a time setting means 14 that sets the cooking time, and a predetermined value. Control means comprising a menu selection means 15 for selecting from a plurality of cooking menus in which the pressure and time are set, a cooking start means 16 for starting cooking, and a heat insulation off means 17 for turning off heat insulation, and comprising a microcomputer. 18 is input.

  The control means 18 controls the heating means 10 via the drive means 19 and controls the heating of the pressure vessel 2.

  As shown in FIG. 3, the display means 20 is composed of an LCD 21, and an operation display unit 22 provided on the surface of the control device 11 has a time number, an arrow indicating the pressure in the pressure vessel 2, a menu An arrow indicating the cooking menu selected by the selection means 15 is displayed.

  The notification means 23 notifies the operation when the input means 12 is operated, or notifies the end sound when cooking is completed. The storage unit 24 includes a non-volatile memory that retains stored contents even when the power is turned off, and stores the cooking menu selected by the menu selection unit 15.

  As shown in FIG. 3, the operation display unit 22 includes a pressure selection key 25 constituting the pressure selection means 13, a time setting key 26 constituting the time setting means 14, and a menu selection key constituting the menu selection means 15. 27, a cooking start key 28 constituting the cooking start means 16, and a heat keeping off key 29 constituting the heat keeping off means 17 are provided. FIG. 3 shows an initial standby state until the power is turned on and cooking is started, the pressure is set to a low pressure, and the cooking time is 0 minute.

  The capacity determination means 30 detects the amount of the cooked food charged in the pressure vessel 2, and when the pressure vessel 2 is heated by the heating means 10, the first determination temperature Ths (for example, 60 ° C.) and the second determination. The determination time Δt required between the temperature Tle (for example, 80 ° C.) is measured, and when the determination time Δt is long, it is determined that the amount of the cooked material put into the pressure vessel 2, that is, the cooking capacity is large. When the time Δt is short, it is determined that the cooking capacity is small.

Here, the control means 18 is configured to change the heating amount of the heating means 10 by an input from the capacity determination means 30. That is, as shown in (Table 1), the heating means 10 is used until the first control temperature T1 (for example, 90 ° C.) lower than the control temperature Ts (for example, 119 ° C.) for heating the pressure vessel 2 to the set cooking pressure. When the first control temperature T1 is reached, the energization rate of the heating means 10 is set to the first energization rate θ1 (for example, 25/32 when the cooking capacity is large).

  Next, when the second control temperature T2 (for example, 100 ° C.) higher than the first control temperature T1 is reached, the energization rate of the heating means 10 is set to a second energization rate θ2 (for example, 13/32) lower than the first energization rate θ1. In addition, when a third control temperature T3 (for example, 110 ° C.) higher than the second control temperature T2 is reached, the current ratio of the heating means 10 is changed to a third current ratio θ3 (for example, 10 / 32).

  Furthermore, as shown in (Table 1), it is comprised so that the electricity supply rate of the heating means 10 may be changed with the input from the capacity | capacitance determination means 30, ie, the cooking capacity.

  That is, when it is determined that the cooking capacity is medium, the first energization rate θ1 is 20/32, the second energization rate θ2 is 11/32, the third energization rate θ3 is 8/32, and the cooking capacity is small. Is determined, the first energization rate θ1 is 15/32, the second energization rate θ2 is 9/32, and the third energization rate θ3 is 6/32.

  The operation of the above configuration will be described with reference to FIG. FIG. 4 shows a time chart in the cooking process when the amount of the cooked material put into the pressure vessel of the electric pressure cooker in the present embodiment is small.

  When the cooked food is put in the pressure vessel 2 and stored in the pressure cooker main body 1, and the power is turned on to start the operation, the pressure is low on the LCD 21 and the cooking time is displayed as 0 minutes as shown in FIG. .

  Next, when the menu selection key 27 is turned on, the cooking menu stored in the storage means 24 is read out. Next, after setting the pressure in the pressure vessel 2 and the cooking time, when the cooking start key 28 is turned on, cooking starts, and the heating means 10 starts heating the pressure vessel 2. At this time, the heating means 10 is energized at an energization rate of 32/32 as shown in (Table 1).

  The determination time Δt from when the temperature of the pressure vessel 2 rises and reaches the first determination temperature Ths (60 ° C.) until the second determination temperature Tle (80 ° C.) is reached is measured. The amount of the cooked food put into the pot, that is, the cooking capacity is determined.

  When it is determined that the cooking capacity is large, when the temperature of the pressure vessel 2 further rises and reaches the first control temperature T1 (90 ° C.), as shown in (Table 1), the energization rate of the heating means 10 is changed to the first rate. 1 energization rate θ1 (25/32), when the second control temperature T2 (100 ° C.) is reached, the energization rate of the heating means 10 is set to a second energization rate θ2 (13/32) lower than the first energization rate θ1, Furthermore, when the third control temperature T3 (110 ° C.) higher than the second control temperature T2 is reached, the energization rate of the heating means 10 is set to a third energization rate θ3 (10/32) lower than the second energization rate θ2.

  Thereby, the temperature of the pressure vessel 2 can be heated to the control temperature (119 ° C.), and the pressure vessel 2 is heated at the set cooking pressure by setting the energization rate thereafter to 6/32. Can do.

Next, when it is determined that the cooking capacity is small by the determination time Δt from when the first determination temperature Ths (60 ° C.) is reached to when the second determination temperature Thle (80 ° C.) is reached, it is determined that the cooking capacity is large. Similarly to the case where the temperature of the pressure vessel 2 reaches the first control temperature T1 (90 ° C.), the energization rate of the heating means 10 is 25/32 and reaches the second control temperature T2 (100 ° C.). When the energization rate of the heating means 10 is 13/32 and the energization rate of the heating means 10 when the third control temperature T3 (110 ° C.) is reached is 10/32, the temperature of the pressure vessel 2 is 4, a so-called overshoot phenomenon that is higher than the control temperature Ts occurs and exceeds the operating temperature Tx (140 ° C.) of the weight that operates when the pressure in the pressure vessel 2 increases. End up. For this reason, since the operating pressure of the weight is exceeded, steam is blown out and there is a risk of burns, etc., and the temperature unevenness in the pressure vessel 2 also increases, so that uniform cooking performance cannot be obtained.

  For this reason, in this Embodiment, when it determines with cooking capacity being small, as shown in FIG. 4, if the temperature of the pressure vessel 2 reaches 1st control temperature T1 (90 degreeC), the 1st of the heating means 10 will be shown. When the current ratio θ1 of 1 is 15/32 and the second control temperature T2 (100 ° C.) is reached, the second current ratio θ2 of the heating means 10 is 9/32, and further the third control temperature T3 (110 ° C. ), The third energization rate θ3 of the heating means 10 is set to 6/32.

  Thereby, the temperature of the pressure vessel 2 can be heated to the control temperature Ts (119 ° C.), the pressure vessel 2 can be heated at the set cooking pressure, and the amount of cooked food is small. Steam leakage due to overshoot of the temperature rise can be eliminated, and stable cooking with less temperature unevenness can be achieved.

  When the cooking capacity is determined to be medium, although not shown, when the temperature of the pressure vessel 2 reaches the first control temperature (90 ° C.), the energization rate of the heating means 10 is changed to the first energization rate (20 / 32), when the second control temperature (100 ° C.) is reached, the energization rate of the heating means 10 is set to the second energization rate (11/32), and when the third control temperature (110 ° C.) is reached, the heating means The energization rate of 10 is the third energization rate (8/32).

  Thereby, the temperature of the pressure vessel 2 can be heated to the control temperature Ts (119 ° C.), and the pressure vessel 2 is heated at the set cooking pressure by setting the energization rate thereafter to 4/32. In addition, it is possible to eliminate steam leakage due to overshoot of temperature rise when the amount of food is small, and stable cooking with less temperature unevenness can be achieved.

  As described above, in the present embodiment, the pressure vessel 2 configured to increase the internal pressure by being heated from the outside is heated and pressurized by the heating means 10, and the temperature of the pressure vessel 2 is detected. The control means 18 is configured to control the heating of the pressure vessel 2 by the heating means 10, and the control means 18 detects from the capacity determination means 30 that detects the amount of the cooked food charged into the pressure vessel 2. Since the heating amount of the heating means 10 is changed by the input of, the amount of cooked food put into the pressure vessel 2 is detected by the capacity determination means 30, so that an appropriate amount of heat generated according to the amount of the cooked food Therefore, it is possible to eliminate steam leakage due to overshoot of temperature rise when the amount of food is small, and stable cooking with little temperature unevenness can be achieved.

The control means 18 continuously energizes the heating means 10 until the first control temperature lower than the control temperature at which the pressure vessel 2 is heated to the set cooking pressure, and when the first control temperature is reached, the energization rate of the heating means 10 is reached. When the second control temperature higher than the first control temperature is reached, the power supply rate of the heating means 10 is set to the second current supply rate lower than the first current supply rate, and the third current higher than the second control temperature. When the control temperature is reached, the energization rate of the heating means 10 is set to a third energization rate lower than the second energization rate, and the energization rate of the heating means 10 is changed by the input from the capacity determination means 30. Depending on the temperature, the heating value can be finely adjusted for each stage when the temperature rises, overshooting of temperature rise when the amount of food is small can be kept low, and steam leakage due to overshooting is eliminated. It is possible that things can, to a stable cooking temperature unevenness is small.

  Further, the capacity determination means 30 measures the determination time required for the first determination temperature and the second determination temperature, and determines that the amount of the cooked food put into the pressure vessel is small when the determination time is short. The amount of the cooked food can be determined by the temperature detection means 9 without adding special capacity determination means.

  In the present embodiment, the control temperature for changing the energization rate of the heating means 10 is three stages from the first control temperature to the third control temperature, but it goes without saying that the control temperature is not limited to three stages. .

  Moreover, in this Embodiment, although the quantity of the foodstuff determined by the capacity | capacitance determination means 30 is made into three steps, it cannot be overemphasized that it is not restricted to three steps.

(Embodiment 2)
As shown in (Table 2), the control means 18 shown in FIG. 1 controls the heating of the pressure vessel 2 to a set cooking pressure when the amount of the cooked material put into the pressure vessel 2, that is, when the cooking capacity is large. The heating means 10 is continuously energized until the first control temperature T1 (eg, 90 ° C.) lower than the temperature Ts (eg, 119 ° C.), and when the first control temperature T1 is reached, the energization rate of the heating means 10 is changed to the first energization rate. The rate is θ1 (for example, 25/32).

  Next, when the second control temperature T2 (for example, 100 ° C.) higher than the first control temperature T1 is reached, the energization rate of the heating means 10 is set to a second energization rate θ2 (for example, 13/32) lower than the first energization rate θ1. In addition, when a third control temperature T3 (for example, 110 ° C.) higher than the second control temperature T2 is reached, the current ratio of the heating means 10 is changed to a third current ratio θ3 (for example, 10 / 32).

Furthermore, as shown in (Table 2), the temperature from the first control temperature T1 to the third control temperature T3 is changed according to the input from the capacity determination means 30, in other words, the cooking capacity. That is, when the cooking capacity is determined to be medium, the first control temperature T1 is set to 85 ° C., the second control temperature T2 is set to 95 ° C., the third control temperature T3 is set to 105 ° C., and the cooking capacity is determined to be small. In this case, the first control temperature T1 is 80 ° C., the second control temperature T2 is 90 ° C., and the third control temperature T3 is 100 ° C. Since other configurations are the same as those of the first embodiment, description thereof is omitted.

  The operation of the above configuration will be described with reference to FIG. FIG. 5 shows a time chart in the cooking process when the amount of the cooked food charged in the pressure vessel of the electric pressure cooker in this embodiment is small. In addition, since the operation | movement in case there are many cooking collisions determined by determining the quantity of the cooking material put in the pressure vessel 2, since it is the same as the operation | movement of the said Embodiment 1, description is abbreviate | omitted.

  When it is determined that the cooking capacity is small, as shown in FIG. 5, when the temperature of the pressure vessel 2 reaches the first control temperature T1 (80 ° C.), the energization rate of the heating means 10 is set to the first energization rate θ1 (25 When the second control temperature T2 (90 ° C.) is reached, the energization rate of the heating means 10 is set to the second energization rate θ2 (13/32), and further reaches the third control temperature T3 (100 ° C.). Then, the energization rate of the heating means 10 is set to the third energization rate θ3 (10/32).

  Thereby, the temperature of the pressure vessel 2 can be heated to the control temperature Ts (119 ° C.), and the pressure vessel 2 is heated at the set cooking pressure by setting the energization rate thereafter to 6/32. In addition, it is possible to eliminate steam leakage due to overshoot of temperature rise when the amount of food is small, and stable cooking with less temperature unevenness can be achieved.

  Further, when it is determined that the amount of the cooked food charged into the pressure vessel 2 is medium, when the temperature of the pressure vessel 2 reaches the first control temperature T1 (85 ° C.), the heating means 10 is not shown. When the second control temperature T2 (95 ° C.) is reached, the energization rate of the heating means 10 is set to the second energization rate θ2 (13/32). When the third control temperature T3 (105 ° C.) is reached, the energization rate of the heating means 10 is set to the third energization rate θ3 (10/32). Thereby, the temperature of the pressure vessel 2 can be heated to the control temperature Ts (119 ° C.), the pressure vessel 2 can be heated at the set cooking pressure, and the amount of cooked food is small. Steam leakage due to overshoot of the temperature rise can be eliminated, and stable cooking with less temperature unevenness can be achieved.

  As described above, in the present embodiment, the control means 18 continuously energizes the heating means 10 until the first control temperature lower than the control temperature at which the pressure vessel 2 is heated to the set cooking pressure. When the temperature is reached, the energization rate of the heating means is set to the first energization rate, and when the second control temperature higher than the first control temperature is reached, the energization rate of the heating means 10 is set to the second energization rate lower than the first energization rate. When the third control temperature higher than the second control temperature is reached, the energization rate of the heating means 10 is set to a third energization rate lower than the second energization rate, and from the first control temperature to the third control temperature by the input from the capacity determination means 30. Since the heat generation amount is finely adjusted for each stage when the temperature rises according to the amount of food, even if the amount of food is small, the temperature rises due to the first continuous energization, etc. Temperature rise in a steep part Overshoot can be suppressed low, and it is possible to eliminate the steam leakage due to overshooting can be stable cooking temperature unevenness is small.

  In the present embodiment, the control temperature for changing the energization rate of the heating means 10 is three stages from the first control temperature to the third control temperature, but it goes without saying that the control temperature is not limited to three stages. .

  Moreover, in this Embodiment, although the quantity of the foodstuff determined by the capacity | capacitance determination means 30 is made into three steps, it cannot be overemphasized that it is not restricted to three steps.

  As described above, the electric pressure cooker according to the present invention obtains good cooking performance without steam leakage and less temperature unevenness even when the amount of the cooked material put into the pressure vessel, that is, when the cooking capacity is small. Therefore, it is useful as an electric pressure cooker that cooks by applying pressure in the pressure vessel.

The principal part block diagram of the electric pressure cooker in Embodiment 1 of this invention Cross section of the electric pressure cooker Enlarged front view of the operation display section of the electric pressure cooker Time chart in the cooking process when the cooking pressure of the electric pressure cooker is small Time chart in the cooking process when the cooking capacity of the electric pressure cooker in Embodiment 2 of the present invention is small

2 Pressure vessel 9 Temperature detection means 10 Heating means 18 Control means 30 Capacity determination means

Claims (1)

A pressure vessel configured to increase the internal pressure by being heated from the outside, a heating means for heating and pressurizing the pressure vessel, a temperature detection means for detecting the temperature of the pressure vessel, and the pressure vessel Capacity determining means for detecting the amount of the cooked food and control means for controlling heating of the pressure vessel by the heating means, the control means heating the pressure vessel to a set cooking pressure. The heating means is continuously energized up to a first control temperature lower than the control temperature, and when the first control temperature is reached, the energization rate of the heating means is set as the first energization rate, and the nth control temperature (n Is a natural number greater than or equal to 2), the energization rate of the heating means is set to the nth energization rate that is sequentially lower than the first energization rate, and the first control temperature and the nth control temperature are changed by input from the capacity determination means Like to do Electric pressure cooker that is configured to change the heating amount of said heating means and.

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