JPH02116321A - Cooker - Google Patents

Abstract

PURPOSE:To prevent the irregular heating and continuous burning by covering a kneading container with a rice cooking cover, controlling a heater and a fan motor by a changeover key for bread baking and rice cooking, a fan and the information of a sensor for temperature detection and circulating hot air. CONSTITUTION:A heating room 32 is composed of an inner case 5 and an inner cover 3 in a main body case 1. A kneading container 6 is loaded on a container stand 7 in the internal part of the inner case 5 and a rice cooking cover 51 is loaded. A shaft 9 is mounted to the container stand 7 and protruded into the container 6 and the fan is mounted to the upper edge of the shaft. A heater 13 is unitedly composed of a fan heater 15 and one sheath heater and a temperature detecting sensor 14 is contacted with pressure to the external bottom part of the container 6. The fan heater 15 is provided in the inside of a side wall 30 in the heating room 32 and a fan 17 is provided in the outside of the fan heater and in the inside of a fan casing 16. A control circuit 52 is provided on an operation panel 28. In the case of the rice cooking, the fan is detached from the internal part of the container 6 and rice and water is put into the container. Then, when the container is covered with the rice cooking cover 51 and the menu key and start key of the operation panel 28 are pushed, the heater 13 and a fan motor 18 are electrified. Then, temperature control is executed and the rice cooking is executed with the intermittent cooking of the hot air circulation.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking machine having bread baking and rice cooking functions that cook rice by circulating hot air.

2. Description of the Related Art A conventional rice cooking machine as shown in FIG. 5 is common.

In the figure, a control circuit 70 and an outer container 62 are provided in a main body case 61, and an inner container 63 and an inner container 6 are provided in this outer container 62.
3, a temperature sensor 69 and a heating plate 67 heated by a heater 68 are provided in contact with the bottom of the inner container 63, the upper part of the inner container 63 is covered with an inner lid 65, and the upper part of the main body case 61 is an outer part with a steam port 66. It is covered with a lid 64. This type of rice cooker uses a direct heating method in which the bottom of the inner container 63 in which the ingredients are placed comes into contact with a heating plate 67 in which a heater 68 is embedded, and the rice is heated at the contact area between the heating plate 67 and the bottom of the inner container 63. As a result, uneven heating tends to occur, resulting in soft rice with too much moisture in the center. Furthermore, when the heater 68 is turned off at the end of rice cooking, the temperature rise in the inner container 63 overshoots, and the temperature is difficult to drop, so that the bottom surface of the inner container 63 is likely to be scorched.

Problems to be Solved by the Invention According to the above-described conventional technology, since heating is performed only from the bottom of the inner container, uneven heating of the cooked rice tends to occur, and the rice tends to be soft in the center part. In addition, the heat capacity of the heating plate heated by the heater is large, and the thermal resistance of the contact area between the heating plate and the bottom of the inner container is also large, so even if the heater is turned off at the end of rice cooking, the temperature rise at the bottom of the inner container will overshoot. As the temperature dropped, "scorching" was likely to occur on the bottom. Additionally, there is a recent trend among consumers to dislike ``dark'' colors.

Means for Solving the Problems The present invention has been made in order to solve the above problems.The rice cooking lid is placed on the kneading container, and the heater is activated by the bread/rice cooking switch key, the fan, and the information from the temperature detection sensor. Equipped with a control circuit that controls the heater and fan motor, it circulates hot air to heat the entire rice cooking container and prevents uneven heating.Also, even if the heater is turned off at the end of rice cooking, the fan motor will be activated twice at the time when cooking starts. This is to prevent burning by continuing to conduct electricity until the end of the process.

Function According to the present invention, by having the structure as described above, when cooking rice, the entire rice cooking container is uniformly heated by circulating hot air in the same way as when baking bread, so that the rice is fluffy and delicious without uneven heating. It is used to cook rice. In addition, even if the heater is turned off at the end of cooking, the fan motor continues to rotate, allowing air to circulate through the fan to promote cooling, prevent the container temperature from overshooting, and help prevent burning. It is.

Embodiment FIG. 1 is a front sectional view of a cooking machine according to an embodiment of the present invention for cooking rice, FIG. 2 is a front sectional view of the same for baking bread, and FIG. 3 is a perspective view of the heater. , FIG. 4 is a diagram showing the rice cooking process.

In the figure, reference numeral 1 denotes an outer lid provided on the front side upper part of the main body case 1, and numeral 3 denotes an inner lid provided on the front side upper part of an inner case 5, which will be described later, inside the main body case 1. Reference numeral 4 denotes a transparent glass window, which is fixed by being sandwiched between an outer cover 2, a window frame 20, and an inner cover 3. Reference numeral 5 denotes an inner case mounted inside the main body case 1, and this inner case 5 and the inner lid 3 constitute a heating chamber 32. 6 is a flexible container, which is removably placed on a container stand 7 fixed at the center of the interior of the inner case 5. 51 is a rice cooking lid placed on the rice container 6. 8 is a plurality of ribs provided on the side surface of the container 6. 9 is a shaft (upper), which is rotatably attached to the container stand 7 and which is attached to the container 6
It passes through the bottom and projects into the batter container 6. Reference numeral 10 denotes a blade detachably fitted to the upper end of the shaft (upper) 9. 11 is a coupling (upper) fixed to the lower end of the shaft (upper) 9;

It removably engages and connects with a coupling (lower) 12 fixed to the upper end of a shaft (lower) 27 rotatably mounted on a pedestal 26 provided at the bottom of the inner case 5. Reference numeral 13 denotes a heater, which is integrally constituted by a fan heater 15 to be described later and one sheathed heater. Its shape is a horizontal frame with a terminal section 38 provided on one side, and the position of the opposite side of the terminal section 38 is fixed between the bottom of the container 6 and the bottom of the middle case 5 (Fig. 3). , 14 are temperature detection sensors which are biased by a spring 47 from the bottom of the inner case 5 and are pressed against the outer bottom of the topping container 6.

15 is a fan heater provided inside the side wall 30 in the heating chamber 32, and as shown in FIG.
One side of side 8 is continuously raised and bent in an inverted U shape. 16 is a fan casing, and 17 is a fan. The fan casing 16 has a fan 17 disposed inside and is attached to the outside of the side wall 30 of the middle case 5. In addition, the fan casing 16 and the side wall 30 of the middle case 5
A discharge port 16a and a suction port 16b are provided in an air blowing passage 16c that is surrounded by the air passage 16c, and a fan 17 is arranged corresponding to the suction port 16b. Reference numeral 18 denotes a fan motor, which is attached and fixed to the back surface of the fan casing 16, and the fan 17 is fixed to the shaft end of this fan motor 18. 19 is a heat shield plate interposed between the fan casing 16 and the fan motor 18. Reference numeral 21 denotes a main motor, which is installed on the chassis 22 forming the bottom of the main body case 1. The rotational force of the main motor 21 is transferred from a pulley (small) 23 to a belt 24 and a pulley (large) 2.
5, the signal is transmitted to the shaft (lower) 27 disposed vertically through the chassis 22, and then to the blade 10. 28 is the operation panel, which includes switches, changeover keys, and a display (
(not shown), a control circuit 52 consisting of a microcomputer or the like is provided. 29 is a handle provided integrally with the outer lid 2. 31
is an inclined portion of the fan casing 16 and is connected to the discharge port 16a. 33 and 34 are microswitches and levers attached to the chassis 22, and are connected to the toner container 6. The microswitches 33 are connected by a lever 34. 35 is a rib provided at a plurality of locations inside the container stand 7, and 36 is a protrusion provided at the tip of the lever 34. 37 is a duct, and a dough container 6
The fan heater 15 is located between the fan heater 15 and the fan heater 15, and a suction port 39 is provided below the fan heater 15. 40 is a plastic panel placed above the main body case 1. A ring 41 is made of heat-resistant plastic and is sandwiched between the panel 40 and the inner case 5 and fixed to the panel 4o.

42 is a hinge portion, and the outer lid 2 is rotatably fitted to the panel 40 at this hinge portion 42. 43 is a hook provided integrally with the panel 4°. 44 is a lock spring fixed to the outer lid 2, and the hook 43 and the hook fit together.

Reference numeral 45 denotes an inclined portion provided on the blade 46 of the vane 10.

Reference numeral 48 denotes a shielding plate inserted and fixed to the lower part of the panel 40 at the upper part of the power chamber 5° in which the motor etc. are housed. 49 is a cooling fan. The control circuit $52 includes a heater 13, a temperature detection sensor 14, a fan motor 18. Main motor 21. A microswitch 33 and the like are connected.

Next, the operation of this embodiment having the above configuration will be explained.

First, we will explain how to bake bread. When the handle 29 of the outer lid 2 is put into the handle 29 and the lid is lifted, the lock spring 44 is released from the hook 43, and the outer lid 2 opens upward around the hinge 42. Next, the toner container 6 is taken out of the main body.
A blade 10 is fitted to the upper end of the shaft (upper) 9.

Next, put the ingredients necessary for bread making (flour, yeast, salt, sugar, skim milk, butter, water, etc.) into the dough container 6, insert it into the middle case 5, and then insert the container stand 7 attached to the bottom of the dough container 6. Attach and fix to the pedestal 26 - At this time, the coupling (upper) 11 and the coupling (lower) 12 are engaged and connected. At this time, the inner rib 35 of the container stand 7 presses the protrusion of the lever 34, so the insertion of the container 6 is sensed, the lever 34 is activated, and the micro switch 33 is turned on.
1 Next, close the outer lid 2 and press the start key (not shown) on the operation panel 28, and the main motor 21
is energized, the main motor 21 is operated, and the power of this main motor 21 is supplied to the pulley (small) 23 and the belt 2.
4. Transmitted to the shaft (lower) 27 via the pulley (large) 25.

Furthermore, coupling (bottom) 12, coupling (top) 11
, shaft (upper) 9, and blade IO, the blade 10 rotates, and the forward bending process is performed. The material placed in the torsion volume WI6 is stirred by the rotation of the blade 1o.

The dough is gradually rolled up between the feathers 10 and the ribs 8.

When the pre-kneading process is completed and the rest process begins, the hydration of the dough is promoted and the dough comes into close contact with the kneading container 6. At this point, the temperature of the dough is indirectly measured by the temperature detection sensor 14 pressed against the bottom of the kneading container 6. Detect. Dough temperature is affected by room temperature, water temperature, and other material temperatures, so it is not possible to accurately detect dough temperature at the beginning of kneading.
By kneading the dough in the pre-kneading process, each temperature is adjusted, so the dough temperature can be measured more accurately.
This is to control the stages and move on to the post-rolling process. That is, in the post-warming process, a microcomputer (not shown) in the control circuit 52 controls the set temperature of the temperature detection sensor 14, the main motor 21, the heater 13, and the fan motor 18 based on the temperature detected during the rest process. Detected temperature is 18
℃ or lower, the temperature detection sensor 14 is set to 30℃, the main motor 21 is energized, and the heater 13 and fan motor 18 are energized at 30℃.
The power is turned on at 0%, and warm air circulates as shown by the arrow.
The dough temperature gradually rises. During the post-kneading process, the dough temperature is detected at regular intervals, and when the dough temperature reaches 28°C to 30°C, the process moves to the primary fermentation process.

If the detected temperature is 18°C or more and 25°C or less, the temperature detection sensor is set to 25°C, and the main motor 21, heater 13. The fan motor 18 is energized to circulate warm air and raise the dough temperature,
When the dough temperature reaches 28°C to 30°C, the process moves to the primary fermentation process.

However, in summer, when the room temperature and material temperature are
If the temperature is 5°C or higher, the dough temperature will become too high and reach 30°C or higher, causing the dough to sag and result in overfermented, unpalatable bread. Therefore, the heater 13 is not energized and only the fan motor 18 is operated. The air circulation by the fan 17 removes the heat of vaporization and cools the room to maintain the temperature at 28°C to 30°C. However, if the room temperature is 30℃ or higher, even if the room temperature is cooled, the temperature increase due to kneading will be greater than the temperature, so the kneading time will be shortened to a minimum of 12 minutes.
If the detected temperature at this point is 32° C. or higher, the process moves to the primary fermentation step.

In the next primary fermentation step, the heater 13 is turned on and off under microcomputer control in order to maintain the dough temperature at 28°C to 30°C. In this fermentation process, in order to prevent the dough from drying out, the fan motor 18 is not turned on, and as in the kneading process, the dough temperature is 32°C.
If the temperature is above ℃, control the fermentation time to be short.

In the next degassing process, the main motor 21 is operated intermittently for several seconds and the blades 10 rotate slowly.

The dough, which had risen due to the gas produced by the yeast, collapses and the gas escapes. At this time, since the rotation of the blades 10 is slow, the gas can escape optimally without damaging the fabric.

Furthermore, in the case of the next final fermentation, the heater 13 is controlled by the microcomputer of the control circuit 52, as in the case of the second fermentation. At this time, the set temperature of the temperature detection sensor 14 is set to 32°C.
By doing so, the yeast is activated, and the dough temperature can be maintained at approximately 32℃ regardless of the season, so the dough rises greatly.

The dough swells above the upper surface of the dough container 6 and moves to the second baking step.

In the baking process, the set temperature of the temperature detection sensor 14 is divided into three levels: 180°C for "dark browning", 160°C for "normal", and 150°C for "light". For example, 160°C for "normal". Once set, the heater 13 and fan motor 18 are energized at a 100% energization rate to circulate hot air and bake. When the temperature sensor detects 160°C, the top of the bread will be golden brown and the bread will be baked evenly throughout. At this time, heater 1
The inverted U-shaped fan heater 15 of No. 3 is covered with a duct 37, and can efficiently send warm air or hot air into the inner case 5 with less heat escaping to R[. It can effectively apply heat to dough and bread. Since the hot air or hot air that has been heated to the bread is sucked in by the fan 17 from the suction port 39 of the duct 37, the thermal influence on the fan motor 18 is small.

It is capable of efficiently circulating warm air or hot air. Here, the inclined portion 31 is directed diagonally upward to the discharge port 16a.
The hot air blows out from the top, hits the upper inner lid 3, is reflected, and is blown onto the entire top of the bread, so that the entire bread is baked evenly. Furthermore, since the baking method is a hot air circulation type, the amount of heat applied to the entire batter container 6 is constant, so that the portion inside the batter container 6 is baked cleanly and in a short time.

Immediately after the bread is baked, the fan motor 18 is operated to rotate the fan 17 to cool the bread for 30 minutes, and to notify that the bread is baked. By cooling the bread, it is cooled down to a temperature of about 60 degrees Celsius (approx.
Since the temperature is maintained at 0°C for about an hour, it will not become sticky. Afterwards, press the off key (not shown) on the operation panel 28 to open the outer lid 2, take out the entire batter container 6 from the inner case 5, and remove the batter container 6 from the inner case 5. If the bread is turned upside down and taken out from the dough container 6, the bread can be eaten warm at any time.

Moreover, since the bread and dough container 6 has been cooled down to the temperature at which it is ready to eat, there is no need to use mitts or dish towels, and the bread can be eaten immediately.

In this way, even in the narrow heating chamber 32, the hot air hits the entire area from the top, making it possible to heat efficiently in a short time with low power consumption, and the main body case 1 can be packed compactly. , which can be placed in a small kitchen.

Next, we will explain how to cook rice with this machine.

First, since the blade 10 will not be used, it is removed from the container 6.

Next, put the washed rice in the container 6, add water to the water level corresponding to the amount of rice, cover the rice cooker lid 51, and insert and fix the rice into the inner case 5 in the same way as when baking bread.

Close the outer lid 2, set the menu key (not shown) on the operation panel 28 to "Rice", and press the start key (not shown).
When you press , 10 is applied to the heater 13 and fan motor 18.
Turn on electricity at 0% energization, and start cooking rice by indirect cooking with hot air circulation, temperature controlled as shown in Figure 4. At this time, the set temperature of the temperature detection sensor 14 is 130°C.

To set the timer, set the menu key (not shown) on the operation panel 28 to "Rice", then set the timer key (not shown) to the desired cooking time and press the start key (not shown). and a display (not shown) display the remaining time until the rice is cooked. If you set the timer, the lowest temperature in the morning is likely to be below 0℃, so be sure to preheat the rice before you start cooking.This preheating process will lower the temperature of the kneading container to about 10℃. After raising the temperature, start cooking.

To explain the rice cooking process with reference to FIG. 4, first, rice cooking is started at point A. It boils at point B, and the water evaporates at point 0, resulting in an air-baked state. When the temperature rises to the 0 point, the temperature detection sensor 14 detects 130°C, and the microcomputer (not shown) of the control circuit 52 activates the heater 13 and fan motor 1.
At the same time as turning off the power to 8 and entering the unevenness process, the display shows the remaining time of the timer as 15 minutes. Here, from point A where rice cooking starts, the heater 13 and fan motor 18
While the electricity is turned off (so-called rice cooking), the remaining time is not displayed because the time varies greatly depending on the amount of rice.When the primary unevenness is finished and the temperature drops to point E, the heater 13 is turned on again. The power is turned on (about 2 minutes) and double cooking begins. At point E, the power to the heater 13 is cut off, and at point G, when the remaining time display becomes 0, rice cooking is completed with a notification that the rice is ready, but after that, it is kept warm at about 75° C. until point H for up to 1 hour. Press the cut key (not shown) halfway through, and turn off the dough container 6.
Take it out, remove the rice cooker lid 51, and serve it in a bowl, and delicious rice is ready.

In the case of rice cooking as described above, since it is an indirect heating method with hot air circulation, the rice is heated by wrapping the rice cooking container with hot air and cooking the rice, so there is no uneven cooking due to uneven heating and the degree of burning is reduced. It is something. Also, since air continues to be blown between D and E after cooking is completed, heater 1
There is no overshoot after the power supply to No. 3 is cut off, and burning can be prevented.

As described above, by switching the menu within the same dough container 6, a multifunctional cooking machine capable of baking bread and cooking rice can be provided.

Effects of the Invention According to the present invention, as in the case of bread baking, hot air is circulated to uniformly heat the entire rice cooking container, which prevents uneven heating and prevents rice from being cooked due to excess moisture in the center, making the rice fluffy and fluffy. It has the effect of cooking delicious rice. Furthermore, since the fan motor continues to rotate even if the heater is turned off at the end of rice cooking, cooling of the bottom of the container is promoted and ``burning'' is prevented.

[Brief explanation of the drawing]

Fig. 1 is a front sectional view of a cooking machine according to an embodiment of the present invention for cooking rice, Fig. 2 is a front sectional view of the same for baking bread, and Fig. 3 is a perspective view of the same heater. FIG. 4 is a diagram showing the rice cooking process, and FIG. 5 is a front sectional view of a conventional rice cooker. 5...Medium case, 6...Nashing container, 13...
Heater 14...Temperature detection sensor 16...
-Fan casing, 17...Fan. 18...Fan motor 32...Heating chamber, 51
...Rice cooking lid, 52...Control circuit.

Claims (1)

[Scope of Claims] 1. A dough container (6) that also serves as a bread baking mold and is detachably installed in the heating chamber (32), and a temperature detection sensor (14) that is in pressure contact with the dough container (6); In a cooking machine having a heater (13) that heats a heating chamber (32), a rice cooking lid (51) is attached to the dough container (6) which also serves as a baking mold for bread.
The heater (13) and fan motor (1) are controlled by the bread/rice cooking switch key, fan (17), and information from the temperature detection sensor (14).
8) A cooking machine characterized by comprising a control circuit (52) for controlling the following, and cooking rice by circulating hot air. 2. The cooking machine according to claim 1, wherein the fan (17) is provided in a fan casing (16) provided outside the side of the inner case (5). 3. Turn off the heater (13) at the rice cooking end temperature (point D) and then turn the fan motor (
Claim 1, in which the wind continues to be energized and the wind is circulated.
Cooking machine mentioned.