JP5338419B2 - IH cooker - Google Patents

Description

  The present invention relates to an IH cooker using a shock wave.

  Conventionally, this type of IH cooker has been devised to soften food in a short time. Specifically, there are pressure cooker cooking, freeze-thaw treatment, freeze-depressurization impregnation method and the like.

  The pressure cooker is a method of heating the food itself to 100 ° C. or higher by placing the inside of the pan in a pressurized state by making the steam generated from the food or water being heated not escape from the pan. When heated at 100 ° C. or higher, it can be made soft as if it was boiled for a long time even for a short time of about 20 minutes.

  In the freeze-thaw treatment, the food before cooking is frozen once to generate ice crystals in the food cells and destroy the cell walls. Thereafter, when the cells are thawed, the cells are destroyed and become softened, and the time required for softening during heating can be reduced.

  Furthermore, in the freeze-depressurized enzyme impregnation method, frozen and thawed food is placed under reduced pressure, and a solution containing a pectin-degrading enzyme is impregnated into the food to promote softening (see, for example, Patent Document 1). In this method, the solution is easily penetrated by freezing and thawing and impregnated with a pectin-degrading enzyme to the inside of the food, and the cell wall is weakened and softened by the enzymatic action. In this method, since the food cells are unicellular, chewing is easy and it can be applied to nursing food and hospital food after digestive organ surgery.

  Further, industrially, a continuous food processing method using shock wave reflection has been proposed (see, for example, Patent Document 2).

  FIG. 5 shows a configuration diagram of a conventional processing apparatus using reflection of shock waves described in Patent Document 2. In FIG. As shown in FIG. 5, a conduit 100 is immersed in a tank 400 filled with water, and the conduit 100 is made of a wall having an acoustic impedance close to that of water. Water and meat pieces are transported in the conduit 100 by a pump 120. An explosive means (powder or capacitive discharge electrode) 200 is provided adjacent to the conduit.

The explosive means 200 is connected to a capacitive discharge circuit 220, supplies explosive energy, and generates a shock wave in the water. Because the wall impedance of the conduit matches the impedance of the water, the shock wave passes through the conduit without substantial reflection and the shock wave softens the meat. When the shock wave is reflected by the reflectors R1 and R2 and passes through the conduit 100, all the meat in the conduit is softened.
JP 2003-284522 A Special table 2002-519045 gazette

  However, in the conventional configuration, the pressure cooker is kept at a high pressure for about 5 to 20 minutes. It takes time to return, and considering the entire process time from the start of cooking to the end of cooking, the cooking time is not much different from a normal cooking method. In addition, there are concerns about harmful effects such as decomposition of nutrients by heating at high temperatures.

  In addition, freeze-thaw and freeze-depressurized enzyme impregnation methods may require a total of 3 to 5 hours for freezing and thawing depending on the shape of the food, which is never a treatment that can be done in a short time. Furthermore, it was difficult and practical to obtain a small amount of enzyme at home.

  Furthermore, although continuous food processing using shock wave reflection is industrially effective, there is a problem that the apparatus is large and cannot be easily done at home.

  The present invention solves the above-described conventional problems, and includes a shock wave generator in a hot water bath provided on a part of the top plate, and irradiates the shock wave before heating or after cooking to promote softening of the food and shorten it. It aims at providing the IH cooking device which can cook in time.

In order to solve the above-described conventional problems, an IH cooker according to the present invention includes a hot water bath portion for performing hot water bath, a second heating means for heating the hot water bath portion, a lid that covers an upper portion of the hot water bath portion, and the hot water bath. A shock wave generating means for generating a shock wave in the section , the shock wave generating means comprising a pair of electrodes provided in the hot water bath and a shock wave generating power source for generating a shock wave by applying a pulse voltage between the electrodes. is there.

  Accordingly, the food can be instantly softened by generating a shock wave before or after heating in the hot water bath.

  The IH cooker of the present invention generates a shock wave in the water of the hot water bath and propagates the shock wave to the food in the hot water bath, so that the food can be instantly softened and cooking time such as stew can be greatly reduced and It can be made soft as if it had been boiled for hours.

1st invention is a top plate which mounts the heating container which accommodated the to-be-heated material, the heating means which heats the said heating container, the hot water bath part which performs a hot water bath, and the 2nd heating means which heats the said hot water bath part When the a lid covering the upper portion of the hot water unit, e Bei the shock wave generating means for generating a shock wave in the hot water portion, wherein the shock wave generating means includes a pair of electrodes provided in the hot water portion, a pulse voltage between the electrode It is composed of a shock wave generating power source that generates a shock wave by applying, and by generating a shock wave in the hot water bath, the food can be instantly softened by the water pressure, generating a shock wave continuously in units of pulses. be able to.

  In particular, the second invention is provided with a removable water bath container housed in the water bath section of the first invention, so that a fluid cooked food can be placed in the water bath and irradiated with a shock wave. The dirty water bath can be cleaned with

In particular, the third invention is a temperature detection means for detecting the temperature of the water bath container of the first invention, and a control means for controlling the second heating means based on the temperature value detected by the temperature detection means. And generating a shock wave in a state where the container is held at a predetermined temperature, dielectric breakdown between the electrodes can easily occur and a shock wave can be generated at a low voltage.

In the fourth invention, in particular, the shock wave generating means of the first invention can promote the softening of the food itself and the penetration of the seasoning liquid by generating a shock wave before heating.

In the fifth aspect of the invention, in particular, the shock wave generating means of the first invention generates a shock wave after cooking, so that the food can be pulverized without using the pulverizing means and can be in a liquid food or baby food state.

In the sixth invention, in particular, the shock wave generating means of the first invention adjusts the hardness and the pulverized state to arbitrary states by selectively generating one or several shock waves according to the cooking menu. can do.

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

(Embodiment 1)
FIG. 1 shows a schematic configuration diagram of an IH cooker according to the first embodiment of the present invention.

  In FIG. 1, a top plate 2 is disposed on the upper surface of the IH cooker body 1. A heating coil 3 which is a heating means is located below the top plate 2, a control means 4 for controlling the output of the heating coil 3, a storage means 5 for storing a heating program set in advance for each menu, A blower 6 for cooling the control means 4 and the storage means 5 is provided in the case 7.

  On the front surface of the case 7 is a power switch 8 for turning on / off the power, an operating means 9 for setting a menu, a hot water temperature and a heating time, an output display means 10 for displaying the setting of the hot water temperature and the heating time, heating A start button 11 for starting the program is provided.

  In addition, a circle indicating the inside of the heating region is drawn on the top plate 2 in order to place the heating container 12 at a position where the heating coil 3 is disposed. A hot water bath 13 is arranged side by side on the top plate 2, and a heating coil 14 serving as a second heating means is located below the hot water bath 13.

  The hot water bath 13 is made of a material capable of induction heating, for example, a metal such as stainless steel or iron. Although the heating coil is shown as the second heating means in the first embodiment, a heater may be used.

  A temperature detecting means 15 is provided on the side or bottom surface of the hot water bath 13 to detect the temperature by contacting the outer wall surface of the hot water bath 13. Based on the detection signal of the temperature detection means 15, the output control of the second heating means is performed by the control means.

  The hot water bath 13 is provided with a lid 16 that covers the upper surface. The shock wave generating means 17 is provided with a pair of electrodes 18 and 19 on the inner side surface of the hot water bath 13 and is connected to a high voltage pulse power source 20 which is a shock wave generating power source.

  The electrodes 18 and 19 are made of a metal such as titanium or stainless steel to prevent elution of metal components into water. Control of the voltage applied to the electrodes 18 and 19 from the high voltage pulse power supply 20 is performed by the shock wave generation control means 21.

  A drain port 22 is provided on the bottom surface of the hot water bath 13 and is connected to a drain valve 23 provided outside the main body of the IH cooker through a pipe so that the water in the hot water bath 13 can be discharged. .

  About the IH cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  In addition, since the principle of induction heating by a heating coil is a well-known matter, description is abbreviate | omitted here.

  First, the lid 16 is opened, and the ingredients to be cooked are put in a heat-resistant bag or container made of plastic, and water is put into the hot water bath 13 together with the bags or containers containing the ingredients, and the lid 16 is closed. .

  After that, when the power switch 8 is turned on and the user selects the menu of short-time cooking with the operation means 9 and presses the start button 11, first, the high-voltage pulse power supply 20 is turned on by the shock wave generation control means 21. Thus, a rapidly rising pulse voltage, for example, a pulse voltage of 1 μs, is applied between the pair of electrodes 18 and 19.

  Discharge occurs between the electrodes to which a high voltage is applied, and water vapor is instantaneously generated, generating a shock wave in the hot water bath 13. The generated shock wave propagates in water, permeates through a plastic bag or container, propagates to the material, and instantaneously destroys the cell of the material.

  Further, the shock wave that reaches the wall surface of the hot water bath 13 is reflected and the propagation pressure is increased because the wall surface of the hot water bath portion is made of metal. And it propagates to water and ingredients. Thereafter, the second heating means is turned on and heating is started.

  In conventional cooking, the cell walls of ingredients are destroyed while heating, and the seasoning liquid is soaked over time, but with shock waves, cell destruction occurs instantaneously, and the seasoning liquid is in the gaps between the broken cells. Since it penetrates quickly, the penetration of the seasoning liquid into the ingredients can be instantaneously accelerated.

  Therefore, if the treatment with the shock wave is performed before the heating, the subsequent heating can be warmed up, cooking of the boiled food can be performed for a short time, and the power consumption can be reduced.

  After the generation of the shock wave, the control means controls the output of the IH coil in accordance with the heating program stored in the storage means 5 and the detection signal of the temperature detection means 15, and the heating proceeds. After the heating is finished, the sealed bag or container containing the cooked ingredients is taken out from the hot water bath 13, and after the hot water temperature in the hot water bath has dropped, the drain valve 23 is opened and the hot water is discarded.

  As a characteristic of the shock wave, since it does not propagate unless there is a liquid component such as water or a gel-like material, it is necessary to make the liquid exist around the food when the shock wave acts on the food. However, as described above, since there is water in the hot water bath, a shock wave can be propagated even with only solid food in a sealed bag or container, and only the food can be instantly softened.

  As described above, in the embodiment of the present invention, a hot water bath portion for performing hot water bath, a second heating means for heating the hot water bath portion, a lid for covering the upper portion of the hot water bath portion, and a shock wave is generated in the hot water bath portion. And a shock wave generating means for generating a shock wave before or after heating in the hot water bath, the food can be instantly softened.

  In addition, after softening by propagating the shock wave, it is possible to finish it in a raw and soft state without heating.

  Although the above effect can be sufficiently obtained even when shock waves are generated once before heating, some foods are hard and difficult to soften due to cell destruction. In such a case, the shock wave before heating may be continuously generated in pulses.

  In addition, in the case of a potage or an insulator made by grinding ingredients after cooking, the ingredients can be crushed instantly by generating a shock wave once after cooking. Furthermore, when it is desired to make a finely crushed state, a shock wave after heating may be continuously generated.

  Alternatively, the voltage may be applied between the electrodes after the water in the hot water bath is heated to a temperature higher than room temperature (for example, 80 ° C.). When the water temperature is raised, the insulation between the electrodes is easily broken, and a discharge can be caused between the electrodes at a low voltage, so that the power for generating the shock wave can be reduced.

(Embodiment 2)
FIG. 2 shows a sectional view of the configuration of the IH cooker according to the second embodiment of the present invention. FIG. 3 and FIG. 4 show a schematic configuration diagram of the details of the IH cooker according to the second embodiment of the present invention.

  The second embodiment is different from the first embodiment in that a hot water bath 24 is provided in the hot water bath 13. Since other configurations are the same as those of the first embodiment, only differences will be described.

  In FIG. 3, the water bath 24 is made of a heat-resistant plastic such as polypropylene or polyethylene. As shown in FIG. 3, a handle 25 is provided at the opening of the water bath 24, and when the water bath 24 is stored in the water bath 13, the handle 25 is supported as shown in FIG. Then, the water bath container 24 is in a state of being hung down to the water bath portion 13.

  There is a gap between the hot water bath 24 and the electrodes provided in the hot water bath 13 so that they do not come into contact with each other.

  About the IH cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the lid 16 is opened and water is poured into the hot water bath 13. Ingredients are placed in the hot water bath 24 and attached to the hot water bath 13. When the lid 16 is closed and the power switch 8 is turned on. For example, when the user selects the menu of short-time cooking with the operation means 9 and presses the start button 11, first, the shock wave generation control means 21 causes the high voltage pulse power 20 is turned on, and a pulse voltage of, for example, 1 μs, which rises quickly, is applied between the pair of electrodes 18 and 19.

  Discharge occurs between electrodes to which a high voltage is applied, and water vapor is instantaneously generated to generate a shock wave. The generated pressure generated by the shock wave instantly propagates the water in the hot water bath 13, further passes through the hot water bath 24, penetrates the inside of the material, and instantaneously destroys the cells of the material.

  Thereafter, heating is started, and cooking proceeds with hot water.

  It is also possible to wash the inside of a hot water bath that is soiled with cooked food.

  As described above, in the present embodiment, by providing the detachable hot water bath container 24 stored in the hot water bath 13, the action of a shock wave is exerted in a cooking menu including a large volume of liquid components, for example, stewed or boiled food. be able to. In addition, the seasoning liquid penetrates quickly due to cell destruction caused by shock waves, and softening is promoted, cooking in a hot water bath is possible for a short time, and power consumption can be reduced.

  As described above, the IH cooker according to the present invention softens the ingredients instantly before heating, so that the cooking time can be shortened and it is effective for an energy-saving household IH cooker.

Configuration schematic diagram of IH cooker in Embodiment 1 of the present invention Sectional drawing of composition of IH cooker in Embodiment 2 of the present invention. Detailed configuration schematic diagram of IH cooker according to Embodiment 2 of the present invention Detailed configuration schematic diagram of IH cooker according to Embodiment 2 of the present invention Configuration diagram of conventional processing equipment using shock wave reflection

1 IH cooker body 2 Top plate 3 Heating means (heating coil)
4 Control means 5 Storage means 6 Blower 7 Case 8 Power switch 9 Operation means 10 Output display means 11 Start button 12 Heating vessel 13 Hot water bath 14 Second heating means (heating coil)
15 Temperature detection means 16 Lid 17 Shock wave generation means 18, 19 Electrode 20 Shock wave generation power supply (high voltage pulse power supply)
21 Shock wave generation control means 22 Drain port 23 Drain valve 24 Hot water bath 25 Handle part

Claims (6)

A top plate on which a heating container containing an object to be heated is placed;
Heating means for heating the heating container;
A hot water bath for hot water bathing,
A second heating means for heating the hot water bath,
A lid covering the top of the hot water bath,
For example Bei the shock wave generating means for generating a shock wave in the hot water portion,
The shock wave generating means is an IH cooker comprising a pair of electrodes provided in the hot water bath and a shock wave generating power source for generating a shock wave by applying a pulse voltage between the electrodes . The IH cooking device according to claim 1, further comprising a removable water bath container stored in the water bath section. Temperature detecting means for detecting the temperature of the hot water bath and control means for controlling the second heating means based on the temperature value detected by the temperature detecting means, and maintaining the water bath container at a predetermined temperature. The IH cooker according to claim 1, wherein a shock wave is generated in a state. The IH cooker according to claim 1, wherein the shock wave generating means generates a shock wave before heating. The IH cooker according to claim 1, wherein the shock wave generating means generates a shock wave after cooking. The IH cooker according to claim 1, wherein the shock wave generating means selectively generates one or several shock waves according to a cooking menu.

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