JPH0250368B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention makes it possible to reduce the pressure inside the cooking chamber of microwaves, ovens, and grills, making it possible to use unprecedented cooking methods and improving conventional methods. provides a cooking device that can cool cooked food (hereinafter referred to as food) to a temperature at which it can be consumed in a short period of time.

For example, in the case of egg rolls and okonomiyaki, by controlling the pressure, it is possible to select the finished state from the conventional flat shape to the three-dimensional shape. It is also possible to reduce the moisture content of foods without raising the temperature to around 100°C.
Furthermore, baking powder or the like can be used to promote foaming of breads and cakes that require foaming, making it easier to obtain a fluffy and soft finish. In the case of food with a high water content, by reducing the pressure at the end of cooking, the water in the food can be boiled and the heat of vaporization can be used to quickly cool the food to a temperature at which food can be eaten.

Hereinafter, details of the present invention will be explained according to illustrated embodiments. Fig. 1 is an external view showing a part of the internal structure of a cooker that is an embodiment of the present invention, Fig. 2 is a circuit diagram of the air system, and Fig. 3 is an electrical diagram showing an example of use as a food cooler. The circuit diagram, Fig. 4 is an electric circuit diagram showing an example of heating cooking under reduced pressure conditions (hereinafter referred to as reduced pressure cooking as appropriate), and Fig. 5 is a diagram showing details of the set pressure (temperature) section. . That is, in the figure, 1 is the outer frame that is the exterior of the cooking appliance, 2 is the door, 3 is a window made of glass or plastic that is provided on the door 2 and is opened to make it easy to observe the inside, and 4 is the outer frame 1. and a gasket 5 for improving the degree of adhesion between the door 2 and the gasket 5, which is a cooking chamber that can be sealed freely and surrounded by an outer frame 1, a door 2, a window 3, and a gasket 4. Each of the above-mentioned parts constitutes the main body of the cooker. Reference numeral 6 indicates a pressure reduction pump which is a pressure reduction means for reducing the pressure in the cooking chamber 5, 7 indicates an exhaust hole for releasing the discharged air from the pressure reduction pump 6 to the outside, and 8 indicates a pressure reduction pump 6.
A connecting pipe 9 connecting the connecting pipe 8 and the cooking chamber 5 is a first electromagnetic valve provided in the connecting pipe 8, and when this valve is opened, the pressure reducing pump 6 and the cooking chamber 5 communicate with each other. 10 is a second electromagnetic valve provided at the end of the connecting pipe 8;
When this valve opens, the cooking chamber 5 becomes atmospheric pressure. 1
1 is a pressure switch with electrical contacts that open and close according to the internal pressure of the cooking chamber 5; 12 is a set pressure (temperature) adjustment dial for setting the pressure during reduced pressure cooking and the vapor pressure of water at the expected temperature during cooling; 13 is a connecting rod that changes the operating value of the pressure switch 11 with a set pressure (temperature) adjustment dial 12; 14 is a set pressure (temperature) adjustment dial 12;
15 is a timer used when performing reduced pressure cooking; 16 is a power switch of the device; 17
is the start switch for starting reduced pressure cooking or reduced pressure cooling, and is only turned on when this switch is operated. 18 is a door switch for sensing the open/closed state of the door 2; 19;
20 is a heating source selection switch for selecting a heat source during reduced pressure cooking; 20 is a selection switch for selecting whether to perform reduced pressure cooking or reduced pressure cooling; 21 and 22 are heating means; The installed heater 22 is a magnetron that irradiates high frequency waves into the cooking chamber 5. 23 is a buzzer that notifies the end of reduced pressure cooling; 24 is a start relay operated by the start switch 17 to maintain the ON state; 25 is operated by the pressure switch 11; a pressure reducing pump 6; and a first electromagnetic valve. 9. A power relay 26 that controls the second electromagnetic valve 10 is operated by the pressure switch 11 like the power relay 25, and controls the pressure reducing pump 6 and the first electromagnetic valve 9, but rather than the power relay 25,
A delay relay 27 that operates with a delay is a buzzer relay that is operated by the pressure switch 11 and controls the buzzer 23.

In this embodiment, the operating value of the pressure switch 11 is set by the set pressure (temperature) cooking dial 12, and the power relay 25 and delay relay 26 are activated by the operation of the pressure switch 11 to which the operating value has been set.
operates, but these set pressure (temperature) adjustment dial 12, pressure switch 11, power relay 2
5. The delay relay 26 has a function as pressure control means.

Further, the selection switch 20 has the function of heating selection means for selecting heating or non-heating.

Hereinafter, the operation of the embodiment of the present invention will be explained in detail based on the drawings.

First, the case where this cooking device is used as a food cooler will be explained using FIGS. 1 to 3 and FIG. 5. Turn on the power switch 16, place the food or drinks you want to cool (food with high moisture content) in the cooking chamber 5,
The selection switch 20 is switched to the reduced pressure cooling side, that is, to the non-heating side. The desired temperature for cooling is set using the set pressure (temperature) adjustment dial 12 while looking at the set pressure (temperature) display section 14. Movement of the set pressure (temperature) adjustment dial 12 changes the operating pressure of the pressure switch 11 via the connecting rod 13. The temperature and pressure are converted by the pressure switch 11 so as to have the relationship shown in FIG. FIG. 3 shows the electric circuit in this state. Since the first electromagnetic valve 9 and the second electromagnetic valve 10 are opened when a voltage is applied, the second electromagnetic valve 10 is
It is open. Now, if you want to cool water at 95 [℃] to 65 [℃], the adjustment dial 12 will be set to 65 [℃].
The operating pressure of the pressure switch 11 is set to the fifth
From the figure, this corresponds to 188 [mmHg], and above this pressure, the contact of the pressure switch 11 is turned on to the high pressure side 11a. When door 2 is closed, door switch 18 is activated.
When the start switch 17 is turned on and the start switch 17 is turned on, the start relay 24 is activated. When the operation of the start switch 17 is stopped, the contact of the switch 17 becomes OFF, but since the start relay 24 is self-held, the current flows to the high voltage side 11a contact of the pressure switch and operates the power relay 25. . Then, the second electromagnetic valve 1
At 0, the cooking chamber 5 is in the closed state, and the inside of the cooking chamber 5 is cut off from the outside air, and the first electromagnetic valve 9 is in the open state, and the pressure in the cooking chamber 5 is reduced by the hydraulic pump 6. water temperature
If it is 95 [℃], then from the relationship between water temperature and vapor pressure,
Water boils at 634 [mmHg], so the pressure remains almost constant at this pressure. The water temperature gradually decreases due to the latent heat of vaporization due to water vaporization, and the pressure also decreases at the same time.
Now, when cooling 100ml of water under the above conditions, assuming the latent heat of vaporization is 540 [cal/g], the amount of evaporation will be 100 x (95-65)/540≒5.6 [ml].

In other words, to cool the temperature from 95 [℃] to 65 [℃], you need to evaporate about 5.6 [ml]. When about 5.6 [ml] evaporates and the water temperature reaches 65 [℃], the pressure becomes 188 [mm].
Hg], and the pressure switch 11 is set to the low pressure side 11b.
Turn on the contact. Then, power relay 25
It becomes OFF state, the pressure reducing pump 6 stops, and the first
The second electromagnetic valve 9 is closed, the second electromagnetic valve 10 is opened, and the pressure in the cooling chamber becomes atmospheric pressure. At the same time, the buzzer relay 27 turns ON and the buzzer 23 sounds.

At this time, the internal pressure of the cooking chamber 5 is controlled by the second electromagnetic valve 10.
is in the open state, so the contacts of the pressure switch 11 are immediately reversed to the high pressure side 11a, but unless the start switch 17 is operated again, the power relay 2
5 is not turned on. When door 2 is opened, door switch 18 is turned off and buzzer 23 is stopped. This state becomes the first state shown in FIG. 3, and cooling can be repeated.

Next, the case of using it as a reduced pressure cooker will be explained using FIG. 1, FIG. 2, FIG. 4, and FIG. 5. Turn on the power switch 16, put food to be cooked into the cooking chamber 5, and switch the selection switch 20 to the reduced pressure cooking side, that is, to the heating side. The cooking pressure is set using the set pressure (temperature) adjustment dial 12 while looking at the set pressure (temperature) display section 14.
FIG. 4 shows the electric circuit in this state. However, the explanation regarding wiring switching from FIG. 3 to FIG. 4 by the selection switch 20 and the selection switch 20 will be omitted. When the door 2 is closed, the door switch 18 is turned on, a suitable cooking time is set with the timer 15, and the contact is turned on. When the start switch 17 is turned on, the start relay 24 is activated. When the operation of the start switch 17 is stopped, the contact point of the switch 17 is
Although it is in the OFF state, since the start relay 24 is self-held, current flows to the high pressure side 11a contact of the pressure switch 11, the second electromagnetic valve 10 closes, and the power relay 25 is operated. At the same time, voltage is applied to the magnetron 22 or heater 21 selected by the heat source selection switch 19, and heating in the cooking chamber 5 is started. A little later than this, the delay relay 26 operates. The pressure reducing pump 6 starts operating depending on the operation of the power relay 25, but the first electromagnetic valve 9 opens only after the delay relay 26 operates. Depending on the cooking method,
In order to reduce the pressure after the food reaches a certain temperature, the start relay 24 and pressure switch 1 are activated.
It is also good to provide a timer or manual switch between 1 and 2. When the pressure falls below the set value, the pressure switch 11 becomes the low pressure side 11b and turns OFF.
The power relay 25 is turned OFF and the first electromagnetic valve 9 is closed.

A little later than this, the delay relay 26 operates and the pressure reducing pump 6 stops. If the adjustment is continued under reduced pressure conditions, the pressure will increase due to evaporation from the food, air leakage, etc., and the contact point of the pressure switch 11 will move to the high pressure side 11a.
In this case, the pressure reducing pump 6 is started first, and the first electromagnetic valve 9 is opened afterwards. Further, when the contacts are reversed and the pressure reducing pump 6 is stopped, it is designed to stop after the first electromagnetic valve 9 is closed. When the cooking time set by the timer has elapsed, the start relay 24
turns off and cooking ends.

As mentioned above, the cooker of this invention is
Cooking is possible under various pressures. In other words, by reducing the pressure in the sealed cooking chamber with a decompression means and cooking with heat, it is possible to improve conventional cooking methods or to perform new cooking methods that have not existed before.
It becomes possible to do this.

It also has the function of removing moisture from food. By reducing the pressure in the cooking chamber and lowering the steam pressure using the decompression means, water can be boiled without raising the temperature to around 100°C, and the water content in food can be reduced in a short time.

Furthermore, it is possible to cool foods with a high moisture content for a short time. In other words, by reducing the pressure in the sealed cooking chamber to a pressure lower than the atmospheric pressure of the surrounding environment and lowering the vapor pressure in the cooking chamber, the temperature of food with high moisture content can be reduced by vaporizing the moisture and using the latent heat of vaporization to lower the water temperature. By lowering the value, it is possible to lower the value in a short time.

[Brief explanation of the drawing]

The figures show one embodiment of the present invention, in which Figure 1 is an external view of the cooker, Figure 2 is a circuit diagram of the air system, Figure 3 is an electric circuit diagram when used as a vacuum cooler, and Figure 4 5 is an electric circuit diagram when used as a reduced pressure cooker, and FIG. 5 is a diagram showing details of a set pressure (temperature) display section. In addition, the same reference numerals in the figures indicate the same or equivalent parts, 5 is the cooking chamber, 6 is the pressure reducing pump, 11 is the pressure switch, 12 is the set pressure (temperature) adjustment dial,
20 is a selection switch, 21 is a heater, 22 is a magnetron, 25 is a power relay, and 26 is a delay relay.

Claims (1)

[Claims] 1. A cooking device main body having a cooking chamber that can be freely sealed, a pressure reducing means for reducing the pressure in the cooking chamber to a pressure lower than the atmospheric pressure of the surrounding environment in which the cooking device main body is provided, and controlling the operation of this pressure reducing means. pressure control means for controlling the pressure in the cooking chamber;
A heating means for heating the cooked food in the cooking chamber in a state where the pressure inside the cooking chamber is reduced by the pressure reducing means, and a heating selection means for selecting heating or non-heating of the cooked food by the heating means. A cooking device characterized by: