JP6986929B2 - Cooker - Google Patents

Description

The present invention relates to a cooker that cooks foodstuffs by depressurizing and heating.

Generally, by heating the contents in the container under vacuum and boiling at a low temperature of less than 100 ° C., the contents can be agitated and the whole can be cooked uniformly, and the contents can be cooked uniformly by the heat of condensation of the generated steam. It is known that the temperature rise can be promoted and the cooking time can be shortened. As a cooking device for cooking at such a low temperature, there is a cooking device equipped with a decompression pump, in which the inside of the container is depressurized by the decompression pump to create a vacuum, and the container is heated under the vacuum (for example,). See Patent Document 1).

Japanese Patent No. 2933847

In a heating cooker equipped with a decompression pump as in Patent Document 1, the decompression pump is driven to evacuate the inside of the container, and the decompression pump is continuously driven even after boiling to maintain the inside of the container in a vacuum. Keeping boiling. Therefore, the steam generated by boiling is sucked by the decompression pump, and the steam condenses in the suction path and water droplets flow into the decompression pump, or the steam directly condenses in the decompression pump. Since such dew condensation may lead to deterioration of the performance of the decompression pump and failure, it is required to avoid suction of steam by the decompression pump.

To avoid steam suction, the decompression pump may be stopped after boiling occurs. However, when the decompression pump is stopped, the pressure inside the container rises beyond the set pressure due to the steam generated by boiling. For this reason, it has been difficult to maintain boiling by keeping the inside of the container during cooking at a set pressure without driving the decompression pump.

The present invention has been made in view of these points, and an object of the present invention is to obtain a cooking device capable of suppressing an increase in pressure in a container during cooking and maintaining boiling.

The heating cooker according to the present invention includes a container for accommodating contents, a main body for accommodating the container, a heating device for heating the container, a lid covering the container, a cooling device for cooling the lid, and the inside of the container. It is equipped with a decompression pump that lowers the pressure of the container and a control device that controls the heating device and the cooling device. After the contents are in a boiling state due to the control to be driven and the pressure in the container is less than the atmospheric pressure and the pressure becomes boiling at the set temperature, the decompression pump is stopped and the cooling device is driven to drive the contents. Is to keep the temperature in a boiling state.

According to the present invention, when the contents are in a boiling state and the pressure in the container is less than the atmospheric pressure, the cooling device is driven to cool the lid, so that the steam in the container is condensed. The pressure inside the container can be reduced and the boiling of the contents can be maintained.

It is sectional drawing of the cooking apparatus which concerns on Embodiment 1 of this invention. It is a block diagram of the cooking apparatus which concerns on Embodiment 1 of this invention. It is a flowchart which shows the cooking control of the cooking apparatus which concerns on Embodiment 1 of this invention. It is a figure which shows the temperature and pressure change in each step of the cooking control of the cooking apparatus which concerns on Embodiment 1 of this invention, and the drive timing of each apparatus. It is a flowchart which shows the cooking control of the cooking apparatus which concerns on Embodiment 2 of this invention. It is a figure which shows the temperature and pressure change in each step of the cooking control of the cooking apparatus which concerns on Embodiment 2 of this invention, and the drive timing of each apparatus.

Embodiment 1.
FIG. 1 is a schematic cross-sectional view of the cooking device according to the first embodiment of the present invention.
The heating cooker is a pot-shaped container 5 having a bottomed cylinder and an open top surface, which is detachably stored in a main body 1, a container storage portion 2 internally fixed to the inside of the main body 1, and a container storage portion 2. And have. Further, the cooking cooker has an inner lid 7 which is a lid covering the upper surface opening of the container 5 and an outer lid 9 which is openably and closably locked to the main body 1 and connected to the inner lid 7 to cover the inner lid 7. I have.

A heating coil 3 for electromagnetic induction heating swirled in a spiral shape is provided on the outer wall portion of the container storage portion 2. A high-frequency current is supplied to the heating coil 3, and the magnetic field generated by the high-frequency current induces and heats the container 5. The heating device of the container 5 is not limited to the heating coil 3 for electromagnetic induction heating, and may be a heater or the like.

A through hole is formed in the center of the bottom of the container storage portion 2, and a temperature sensor 4 is arranged in the through hole. The temperature sensor 4 is supported from below by the compression spring 4a and is arranged in contact with the bottom of the container 5 to measure the temperature of the container 5.

The container 5 is provided with a handle portion 6, and the handle portion 6 is locked on a holding portion (not shown) provided in the container storage portion 2 to hold the container 5 in the main body 1. Further, a flange portion 5a extending outward is formed around the upper surface opening of the container 5. A lid packing 8 which is a seal is provided on the peripheral edge portion of the inner lid 7, and the lid packing 8 can be sealed with the flange portion 5a of the container 5 and the inner wall surface of the container 5.

The inner lid 7 is provided with an inner lid ventilation hole 10 penetrating, and the inner lid 7 and the outer lid 9 are provided with a communication flow that communicates the inside of the container 5 and the outside of the container 5 through the inner lid ventilation hole 10. The road is formed. The communication flow path is composed of a tubular portion 12, a tubular portion 14a, and a tubular portion 14b, all of which are hollow. A steam hole is further formed in the inner lid 7, and a steam discharge valve 17 is arranged in the steam hole. The steam discharge valve 17 is a valve that is automatically opened and closed by the pressure inside the container 5 to seal or not seal the inside of the container 5. The steam discharge valve 17 corresponds to the on-off valve of the present invention. A cartridge 18 provided with a steam discharge port 19 is connected and arranged downstream of the steam discharge valve 17 with a cartridge packing 20 in a state where the path is sealed.

Further, the outer lid 9 includes a lid sensor 21 for measuring the pressure inside the container 5, a cooling device 22 for cooling the inner lid 7, and a decompression pump 13 for sucking air in the container 5 to reduce the pressure inside the container 5. To prepare for. For the cooling device 22, for example, a fan or a Pelche element can be used. When a fan is used as the cooling device 22, a heat radiating plate may be provided on the inner lid 7 (not shown).

The decompression pump 13 sucks the air in the container 5 through the tubular portion 12 and the tubular portion 14a, and the sucked air is passed through the tubular portion 14b from the outer lid ventilation hole 15 opened on the outer surface of the outer lid 9 to the outside. And exhaust. By arranging the outer lid ventilation hole 15 on the side surface or the bottom surface of the outer lid 9, it is possible to prevent moisture and foreign matter from entering the pressure reducing pump 13 and suppress the risk of failure. In addition, in FIG. 1, as an exhaust hole for exhausting the air in the container 5 to the outside, the outer lid ventilation hole 15 is arranged in the outer lid 9, but the exhaust hole is provided on the side surface portion or the bottom portion of the main body 1. It may be arranged.

Between the tubular portion 12 and the tubular portion 14a, there is an electromagnetic valve 11 that opens and closes a flow path from the inner lid ventilation hole 10 to the pressure reducing pump 13, and a path packing 12a that hermetically connects the electromagnetic valve 11 to the tubular portion 12. Have been placed.

Further, the outer lid 9 is provided with an operation display device 23 into which an operation instruction or the like is input by the user. Although the operation display device 23 is installed on the outer lid 9 in FIG. 1, it may be installed on the main body 1. The operation display device 23 may be presented and operated at a place other than the main body 1 such as a smartphone.

FIG. 2 is a block diagram of a cooking device according to the first embodiment of the present invention.
The cooking cooker includes a control device 31 that controls the entire cooking cooker. The control device 31 is electrically connected to a decompression pump 13, a cooling device 22, an operation display device 23, an inverter unit 32 that supplies a high-frequency current to the heating coil 3, a temperature sensor 4, and a lid sensor 21. Has been done. The control device 31 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic unit such as a microcomputer or a CPU and software executed on the arithmetic unit.

This cooking cooker is required to operate to maintain a state in which boiling is continued at a constant temperature (hereinafter referred to as a low-pressure boiling state) in a vacuum, that is, a low pressure of less than atmospheric pressure, for a set time. By keeping the temperature constant, in addition to stabilizing the finish of the ingredients, it is possible to cook at the optimum cooking temperature for each ingredient, leading to an improvement in the taste. For example, when the temperature of meat exceeds 65 ° C, collagen contracts rapidly, hardening and dehydrating, but by maintaining a temperature of about 60 ° C, the contraction of collagen is suppressed, and a soft and juicy finish can be obtained. Therefore, maintaining boiling at a constant temperature is effective in improving the deliciousness.

Boiling occurs by heating the bottom of the container 5 to a temperature higher than the boiling point of the contents such as broth cooked in the container 5. This is because the energy of the difference between the boiling point of the content and the heating surface is consumed as energy for evaporation. Therefore, in order to maintain boiling, it is necessary to continue to apply energy for evaporating the contents to the container 5. That is, it is necessary to continue driving the heating coil 3. Then, when the contents are boiled, steam is generated in the container 5. Especially in the low pressure boiling state, the generated steam raises the pressure in the container 5, and as a result, the boiling point rises. When the pressure in the container 5 rises in this way, the boiling point rises, so that boiling gradually stops and a phenomenon occurs in which boiling cannot be maintained.

To maintain boiling, the inside of the container 5 may be depressurized to lower the boiling point. When the decompression pump 13 is driven to depressurize the inside of the container 5, the decompression pump 13 sucks steam, which causes inconveniences such as deterioration of performance and failure of the decompression pump 13 as described above. Therefore, in the first embodiment, instead of driving the decompression pump 13 to depressurize the inside of the container 5, the inner lid 7 is cooled by the cooling device 22, so that the steam in the container 5 is quickly condensed. The pressure inside the container 5 is reduced. By cooling the inner lid 7 in this way to alleviate the pressure increase in the container 5, boiling can be maintained for a longer period of time. That is, if the amount of steam condensed by cooling the inner lid 7 and the amount of steam generated by boiling are balanced, the pressure in the container 5 can be maintained, the increase in boiling point can be suppressed, and boiling can be maintained.

Next, the basic operation of the cooking cooker will be described with reference to FIGS. 1 and 2, and then the characteristic control of the first embodiment will be described with reference to FIGS. 3 and 4 described later. do.
First, the user puts ingredients such as meat, fish, vegetables, seasonings and water for making an arbitrary menu into the container 5. After that, the user grips the handle portion 6, places the container 5 on the container storage portion 2, and closes the outer lid 9. As a result, the lid packing 8 of the inner lid 7 is pressed against the flange portion 5a of the container 5 to seal the inside of the container 5. Then, when the user selects a menu on the operation display device 23 and turns on a switch (not shown), a cooking start instruction is given to the control device 31 and cooking is started. That is, by selecting the menu, the set temperature T [° C.] according to the menu and the set time for maintaining the set temperature T are given to the control device 31 as instructions. A temperature less than 100 ° C. is set as the set temperature.

A high-frequency current is supplied to the heating coil 3 from the inverter unit 32, a high-frequency magnetic field is generated, the facing surface of the heating coil of the container 5 magnetically coupled to the heating coil 3 is excited, and an eddy current is induced on the bottom surface of the container 5. .. Joule heat is generated by this eddy current and the resistance of the container 5, and the bottom surface of the container 5 generates heat to heat the container 5.

The solenoid valve 11 is closed at the start of cooking, and after the temperature of the container 5 reaches the set temperature T after the start of cooking, the solenoid valve 11 is switched from closed to open, and the pressure reducing pump 13 and the inside of the container 5 are engaged. Communicate. Then, by driving the decompression pump 13, the air in the container 5 is discharged to the outside from the outer lid ventilation hole 15 via the tubular portion 12 and the tubular portion 14a, and the pressure in the container 5 decreases. Then, when the pressure in the container 5 becomes the set pressure P corresponding to the set temperature T, that is, the pressure at which boiling is performed at the set temperature, the contents contained in the container 5 are boiled and low-pressure boiling cooking is started. The set pressure is lower than the atmospheric pressure of 1.0 atm.

Now that the basic operation of the cooking device has been clarified, the characteristic cooking control of the first embodiment will be described below with reference to a flowchart or the like.

FIG. 3 is a flowchart showing cooking control of the cooking device according to the first embodiment of the present invention. FIG. 4 is a diagram showing temperature and pressure changes in each step of cooking control of the cooking device according to the first embodiment of the present invention, and drive timing of each device. FIG. 4 shows the temperature [° C.] of the container 5, the pressure [atm] in the container 5, the ON / OFF timing of the cooling device 22, the ON / OFF timing of the pressure reducing pump 13, the ON / OFF timing of the solenoid valve 11, and the ON / OFF timing of the steam discharge valve 17. , The ON / OFF timing of the heating coil 3 is shown. The solenoid valve 11 and the steam discharge valve 17 are opened when ON and closed when OFF.

(Heating process)
After the start of cooking, the control device 31 drives the heating coil 3 so that the temperature of the container 5 measured by the temperature sensor 4 becomes the set temperature T [° C.] to heat the container 5 (step S1). At the start of cooking, the solenoid valve 11 is closed.

(Temperature control process, decompression process)
When the temperature of the container 5 reaches the set temperature T and the temperature raising step is completed, the control device 31 enters the temperature control step and adjusts the temperature of the container 5 to the set temperature T (step S2). That is, the control device 31 controls the heating coil 3 so that the temperature of the container 5 measured by the temperature sensor 4 falls within a certain temperature range (hereinafter, referred to as a set temperature range) including the set temperature T. This set temperature range corresponds to the first set temperature range of the present invention.

After entering the temperature control step, the control device 31 depressurizes the inside of the container 5 until the contents boil (step S3). That is, the control device 31 opens the solenoid valve 11 to communicate the decompression pump 13 with the inside of the container 5 and drives the decompression pump 13 (decompression step). As a result, the pressure inside the container 5 is gradually reduced from 1.0 [atm], which is the atmospheric pressure. When the pressure reaches the set pressure P or lower with the set temperature T as the boiling point, the pressure in the container 5 becomes equal to or lower than the saturated vapor pressure at the temperature of the contents in the container 5, and the contents boil.

Then, when the control device 31 detects boiling, the solenoid valve 11 is switched from open to closed to seal the container 5 (step S4), and the decompression pump 13 is stopped (step S5). In this way, since the decompression pump 13 is stopped when the contents start boiling, it is possible to avoid suction of steam by the decompression pump 13. A conventionally known method can be adopted for detecting the boiling of the contents. As such a low-pressure boiling detection method, for example, a container internal space temperature sensor for measuring the temperature inside the container 5 is provided, and the measured temperature of the container internal space temperature sensor and the temperature of the container 5 measured by the temperature sensor 4 are used. When the temperature difference between the two is equal to or less than a predetermined value, a method such as detecting that the temperature is boiling can be adopted.

(Cover cooling process)
The control device 31 drives the cooling device 22 (step S6) at the same time as switching the solenoid valve 11 from open to closed, and starts cooling the inner lid 7. The cooling device 22 may be driven at all times, but if the cooling device 22 is driven, for example, in the temperature raising step, it leads to a decrease in the temperature rising rate and wasteful consumption of electric power. Therefore, it is desirable that the cooling device 22 is driven under reduced pressure, particularly after entering a low-pressure boiling state.

Since steam is generated in the container 5 due to the boiling of the contents, the pressure in the container 5 increases, and boiling does not occur gradually. However, by driving the cooling device 22 to cool the inner lid 7, the steam is rapidly condensed and the inside of the container 5 is depressurized. Therefore, the pressure rise in the container 5 is alleviated, and boiling can be maintained for a long time by that amount. If the inner lid 7 is sufficiently cooled, the pressure increasing rate due to boiling and the depressurizing rate due to condensation become equal, the pressure inside the container 5 is maintained in a constant pressure range near the boiling point, and the low pressure boiling state is maintained for a long time. It becomes possible to do.

Here, when the set temperature is sufficiently lower than 100 ° C., for example, about 60 ° C., the amount of steam condensed by the cooling device 22 in the lid cooling step is smaller than that when the set temperature is 95 ° C. That is, the amount of decrease in pressure due to the condensation of steam is small. Therefore, the increase in pressure due to the steam generated in the container 5 exceeds the decrease in pressure due to the condensation of steam, and the internal pressure of the container 5 gradually increases as shown by the dotted line in the pressure diagram of FIG. Resulting in. In this case, the temperature of the contents may rise.

Therefore, when the pressure in the container 5 measured by the lid sensor 21 is equal to or higher than the preset forced decompression pressure (step S7), the control device 31 forcibly reduces the pressure (step S8). That is, the control device 31 opens the solenoid valve 11 to communicate with the decompression pump 13 in the container 5, and at the same time drives the decompression pump 13. By forcibly reducing the pressure in this way, the pressure inside the container 5 can be maintained within the set pressure range, in other words, the temperature inside the container 5 can be maintained within the set temperature range. The forced decompression pressure is higher than the set pressure and is appropriately set according to the design policy of the cooking device. The processes of steps S7 and S8 are repeated until the set time ends, and when the set time ends (step S9), the cooking control ends.

As described above, according to the first embodiment, the cooling device 22 is driven to cool the inner lid 7 at the time of boiling under vacuum to reduce the pressure inside the container 5, so that the container being cooked is being cooked. It is possible to suppress the pressure rise in 5 and maintain the low pressure boiling state.

Further, since the decompression pump 13 is stopped when the contents start boiling, the pressure is reduced as compared with the case where the decompression pump 13 constantly sucks steam during cooking as in the conventional case to maintain the low pressure boiling state. The operating time of the pump 13 can be significantly reduced. Therefore, the load of the decompression pump 13 can be reduced, and the life of the decompression pump 13 can be extended. Further, since the operating time of the decompression pump 13 can be significantly reduced, it is possible to reduce the noise caused by driving the decompression pump 13.

Further, when steam is sucked by the decompression pump as in the conventional case, as described above, the performance of the decompression pump may be deteriorated and the failure may be caused. If an attempt is made to avoid suction of steam while the decompression pump is being driven during boiling, it is necessary to forcibly condense the steam in the process of suction so that the decompression pump does not suck the steam. For this purpose, a device for separating moisture and air is required, and the entire cooking cooker becomes bloated. However, in the first embodiment, since the decompression pump 13 is stopped during boiling, the decompression pump 13 hardly sucks steam. Therefore, there is no need for a device for separating steam into moisture and air, and the cooking device as a whole can be miniaturized.

If the inner lid 7 is excessively cooled, the temperature inside the container 5 around the inner lid 7 may drop below the set temperature range. Further, if the inner lid 7 is excessively cooled, the boiling becomes too strong, which may lead to simmering or the like. Therefore, the inner lid 7 is provided with a temperature sensor (not shown) for measuring the temperature of the inner lid 7, the cooling device 22 is controlled based on the temperature of the inner lid 7, and the inner lid is set to an appropriate temperature stored in advance. The temperature of 7 may be adjusted. That is, the temperature of the inner lid 7 may be maintained in the set temperature range for the inner lid 7, which is lower than the set temperature range of the container 5. In this case, the strength of boiling can be controlled and a stable finish can be realized. The set temperature range for the inner lid 7 corresponds to the second set temperature range of the present invention.

Embodiment 2.
In the first embodiment, the temperature of the container 5 during cooking is set to a set temperature without raising to 100 ° C., which is the boiling point in the atmosphere, and the set temperature is maintained thereafter. Therefore, as described above, it is suitable for cooking foodstuffs having an upper limit temperature for deliciously finishing, such as meat. On the other hand, the second embodiment is suitable for cooking good foodstuffs in which the temperature of the container 5 during cooking preferably exceeds the set temperature and rises to 100 ° C., for example, foodstuffs softened at a high temperature such as vegetables. Control. Further, in the first embodiment, the decompression in the container 5 is forcibly performed by using the decompression pump 13, but in the second embodiment, the decompression is performed by natural decompression without using the decompression pump 13. Is significantly different from the first embodiment. Since the configuration of the cooking device and the like are the same as those in the first embodiment and only the control is different, the cooking control in the second embodiment will be mainly described below.

FIG. 5 is a flowchart showing cooking control of the cooking device according to the second embodiment of the present invention. FIG. 6 is a diagram showing temperature and pressure changes in each step of cooking control of the cooking device according to the second embodiment of the present invention, and drive timing of each device. FIG. 6 shows the temperature [° C.] of the container 5, the pressure [atm] in the container 5, the ON / OFF timing of the cooling device 22, the ON / OFF timing of the pressure reducing pump 13, the ON / OFF timing of the solenoid valve 11, and the ON / OFF timing of the steam discharge valve 17. , The ON / OFF timing of the heating coil 3 is shown. The solenoid valve 11 and the steam discharge valve 17 are opened when ON and closed when OFF.

(Heating process)
After the start of cooking, the control device 31 first drives the heating coil 3 to heat the container 5 until the temperature of the container 5 measured by the temperature sensor 4 reaches about 100 ° C., which is higher than the set temperature (step S11). .. Since the pressure in the container 5 is atmospheric pressure here, it boils when the temperature of the contents reaches 100 ° C. In the second embodiment, the solenoid valve 11 is always closed, and when the temperature of the contents reaches 100 ° C., the steam discharge valve 17 is automatically opened (step S12). That is, the steam generated in the container 5 is opened by pushing the steam discharge valve 17, and the steam is discharged from the steam discharge port 19 to the outside through the cartridge 18.

Then, when the control device 31 detects boiling, it controls the heating coil 3 to stop heating (step S13). As such a normal pressure boiling detection method, for example, a lid temperature sensor for measuring the temperature of the inner lid 7 is provided, and the temperature difference between the temperature measured by the lid temperature sensor and the temperature of the container 5 measured by the temperature sensor 4 is provided. When is less than a predetermined value, a method such as detecting boiling can be adopted. Then, by stopping the heating, the boiling is weakened as compared with the case of heating, and the pressure in the container 5 is lowered. Therefore, the steam discharge valve 17 is lowered by its own weight and automatically closed (step S14), and the container 5 is sealed. Since the pressure at the time of closing the steam discharge valve 17 changes depending on the weight of the valve itself, the container 5 may be sealed by using the solenoid valve 11 as in the first embodiment. When the solenoid valve 11 is used, the solenoid valve 11 may be forcibly closed at the same time as the heating is stopped. The steam discharge valve 17 and the solenoid valve 11 correspond to the on-off valve of the present invention.

(Cover cooling process)
After the container 5 is sealed, the control device 31 drives the cooling device 22 (step S15) to start cooling the inner lid 7. By cooling the inner lid 7, the steam in the container 5 is condensed, the pressure in the container 5 is lowered, and the pressure is naturally reduced. During this time, boiling is maintained. Then, during this natural depressurization, the heating is stopped and the cooling device 22 is driven, so that the temperature inside the container 5 decreases.

(Temperature control process)
When the temperature inside the container 5 drops and the temperature of the container 5 measured by the temperature sensor 4 reaches the set temperature T (step S16), the control device 31 enters the temperature control step and sets the temperature of the container 5 to the set temperature. The temperature is adjusted to T (step S17), and boiling is maintained. That is, the control device 31 controls the heating coil 3 so that the temperature of the container 5 measured by the temperature sensor 4 falls within the set temperature range. This makes it possible to maintain the inside of the container 5 in a low-pressure boiling state as in the first embodiment.

By the way, although the temperature of the contents is lowered by stopping the heating, the temperature of the contents is lowered faster than the boiling point of the contents is lowered by condensation. When the set temperature T is close to 100 ° C., for example, about 90 ° C., the time from when the heating is stopped until the temperature of the container 5 reaches the set temperature T is relatively short. Therefore, until the temperature of the container 5 reaches the set temperature T, the temperature of the contents is lowered, but the temperature is kept higher than the boiling point and boiling is maintained.

However, when the set temperature T is set to a temperature sufficiently lower than 100 ° C., for example, less than 70 ° C., the temperature of the contents becomes the boiling point due to condensation until the temperature of the container 5 reaches the set temperature T. Will be lower than. Therefore, a phenomenon occurs in which boiling gradually stops until the temperature of the container 5 reaches the set temperature T. Even if boiling is not maintained, if there is steam inside the container 5, it is possible to reduce the pressure by condensation, and when heating is restarted in step S17, boiling can be caused again. .. However, when the steam in the container 5 is almost condensed, even if the heating is restarted in step S17, the pressure increase rate due to the expansion of air due to the temperature increase is larger than the decompression rate due to the condensation. As a result, the pressure in the container 5 gradually increases without boiling.

Therefore, after resuming heating in step S17, the control device 31 forcibly reduces the pressure when the pressure in the container 5 measured by the lid sensor 21 is equal to or higher than the preset forced decompression pressure (step S18). (Step S19). That is, the control device 31 opens the solenoid valve 11 to communicate with the decompression pump 13 in the container 5, and at the same time drives the decompression pump 13. By forcibly reducing the pressure in this way, the boiling point is lowered to bring the inside of the container 5 to a boil, and the inside of the container 5 is filled with steam.

After the forced depressurization, the solenoid valve 11 is closed and the inside of the container 5 is sealed again, so that the state is the same as that of the lid cooling step of the first embodiment, and the inside of the container 5 can be maintained in the low pressure boiling state. The processes of steps S18 and S19 are repeated until the set time ends, and when the set time ends (step S20), the cooking control ends.

As described above, according to the second embodiment, in cooking in which it is preferable to raise the temperature in the container 5 to 100 ° C., the pressure rise in the container 5 during cooking is suppressed to maintain the low pressure boiling state. can do.

Further, in the second embodiment, the decompression pump 13 is driven only when a pressure increase in the container 5 is detected in the temperature control step. Therefore, the operating time of the decompression pump 13 can be reduced as compared with the first embodiment, and the life of the decompression pump 13 can be further extended and the noise can be reduced.

Further, in the first and second embodiments described above, the lid sensor 21 measures the pressure inside the container 5, but it may be a sensor that measures the temperature inside the container 5. When the lid sensor 21 is a sensor that measures the temperature inside the container 5, it may be determined in the flowcharts shown in FIGS. 3 and 4 whether or not the pressure is forcibly reduced in comparison with the temperature.

Although FIGS. 4 and 5 show control when the heating coil 3 is continuously input, intermittent input may be used.

1 main body, 2 container storage, 3 heating coil, 4 temperature sensor, 4a compression spring, 5 container, 5a flange, 6 handle, 7 inner lid, 8 lid packing, 9 outer lid, 10 inner lid ventilation hole, 11 Electromagnetic valve, 12 tubular part, 12a path packing, 13 decompression pump, 14a tubular part, 14b tubular part, 15 outer lid vent, 17 steam discharge valve, 18 cartridge, 19 steam discharge port, 20 cartridge packing, 21 lid sensor, 22 Cooling device, 23 Operation display device, 31 Control device, 32 Inverter section.

Claims (6)

A container to store the contents and
The main body that stores the container and
A heating device that heats the container,
The lid covering the container and
A cooling device that cools the lid,
A decompression pump that reduces the pressure inside the container,
The heating device and the control device for controlling the cooling device are provided.
The control device controls the heating device to raise the temperature of the container to a preset set temperature, and controls to drive the decompression pump so that the contents are in a boiling state and the inside of the container is in a boiling state. A heating cooker that stops the decompression pump and drives the cooling device to maintain the contents in a boiling state after the pressure is lower than the atmospheric pressure and the pressure reaches boiling at the set temperature. After driving the cooling device, the control device drives the decompression pump when the pressure in the container becomes a forced decompression pressure higher than the set pressure which is the pressure for boiling at the set temperature. heating cooker of claim 1, wherein lowering the pressure in the container to the set pressure. A container to store the contents and
The main body that stores the container and
A heating device that heats the container,
The lid covering the container and
A cooling device that cools the lid,
An on-off valve that is arranged in a flow path that communicates the inside and the outside of the container and closes when the pressure inside the container is less than atmospheric pressure to seal the inside of the container.
The heating device and the control device for controlling the cooling device are provided.
The control device controls the heating device to heat the temperature of the container to a temperature higher than a preset set temperature, boil the contents, and then stop driving the heating device. heating cooker off valve to maintain the contents in boiling state by the sub-atmospheric pressure by natural vacuum pressure in the container the drive I line of the cooling device in a closed state. A decompression pump for reducing the pressure in the container is provided.
After driving the cooling device, the control device drives the decompression pump when the pressure in the container becomes a forced decompression pressure higher than the set pressure which is the pressure for boiling at the set temperature. The heating cooker according to claim 3 , wherein the pressure in the container is reduced to the set pressure. One of claims 1 to 4, wherein the control device controls the heating device to drive the cooling device while maintaining the temperature of the container in the first set temperature range including the set temperature. The heating cooker according to item 1. The cooking device according to claim 5 , wherein the control device controls the cooling device so that the temperature of the lid is maintained in a second set temperature range lower than the first set temperature range.

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