JPH0330718A - Cooker - Google Patents

Abstract

PURPOSE:To obtain an even finish of cooked food by a method wherein a pan to be held in a cooker body and a sensor part which senses the temperature of the central part of this pan are provided, and the bottom of the pan is inclined to the periphery except the sensor part, and an induction coil is provided opposite to the inclined part. CONSTITUTION:When an induction coil 8 is supplied with high-frequency current by a control substrate 11, line of magnetic force is generated, and eddy current is generated in a pan 5. Skin resistance of the material of pan 5 to the eddy current causes Joule heat to be generated; and the pan itself, mainly the bottom inclined part 5a generates heat. This generation of heat heats the food to be cooked held in the pan 5. It is the inclined part 5a to be heated. As the temperature of the food to be cooked rises, flow 12 along the inclined part 5a is generated, which improves convection, while at the same time, not unstable convection when heating plane part, but stable convection 13 of outward turning can be obtained. The food to be cooked held in the pan 5 can get a uniform temperature rise of water by an active outward turning convection. Thus, evenly boiled and tasty rice can be obtained because of the uniform temperature rise.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device that is used in general households and is equipped with an induction heating source to cook food by heating it in a pot.

2. Description of the Related Art In general, a cooking device equipped with an induction heating source for cooking food in a pot has a structure as shown in FIG. 2, as shown in Japanese Patent Publication No. 60-52801, for example. Are known.

That is, in FIG. 2, 101 is a cylindrical outer case with open upper and lower surfaces, and a bottom plate 103 having support legs 102 is fixed to the lower surface of this outer case 101 by screws. Reference numeral 104 denotes a pot accommodating portion made of heat-resistant plastic, for example, and this pot accommodating portion 104 has a flange 104a provided at its upper end and is fixed to the top surface of the outer case 101 by screws. 105 is a first induction coil embedded in the side surface 104b of the pot storage section 104 by molding, and 106 is a first induction coil embedded in the side surface 104b of the pot storage section 104.
This is a second induction coil embedded in the bottom surface part 104c of No. 4 by integral molding. Note that these induction coils 10
5.106 are spaced apart as shown in FIGS. 3a and 3b so that they do not come into close contact with each other. 107 is a magnetic material,
The pot 107 is made of iron, for example, and is removably placed on the bottom surface 104c of the pot storage container 104. Reference numeral 108 denotes a magnetic thermostat, for example, which is fixed in a through hole 104d provided at the center of the bottom portion 104c of the pot storage portion 104 via a support plate 109, and the heat-sensitive portion 108a of this thermostat 108 is not shown. The bottom portion 107b of the pot 107 is biased vertically by a spring.
It is designed to be in close contact with the 110 detects the temperature of the side part 107a of the pot 107. For example, a temperature detection switch having a heat sensitive part 110a made of a thermistor or the like,
The base end of the heat sensitive part 110a of the temperature detection switch 110 is inserted into an insertion hole 111 provided in the side surface 104b of the pot storage section 104, and is always urged in the direction of the pot 107 by a spring 112. The heat sensitive part 1
The tip of the pot 10a is adapted to be crimped onto the side surface 107a of the pot 107. Reference numeral 113 denotes a lid having a knob 114, and this lid 113 is removably placed on the flange 114a of the pot storage section 104. A board 115 is fixed to the upper surface of the bottom plate 103, on which a part of the electric circuit is arranged.

In such a configuration, when cooking, first the first induction coil 105 is energized to heat the upper part of the food stored in the pot 107, and the temperature sensing part 1 detects the temperature of the narrow surface of the pot 107.
After a predetermined temperature is reached by the induction coil 106, the second induction coil 106 is switched on for cooking.

Problems to be Solved by the Invention However, with such a structure, the temperature of the rice and water contained in the pot 107 rises first due to heating from above during the initial stage of cooking; After that, the temperature of the rice rises from above, but originally when a substance is heated, it becomes lighter and tries to cause convection due to the temperature difference, but heating from above causes the temperature to rise from above. There is no convection at all inside. In addition, rice itself has a large specific heat and acts as a kind of heat insulating layer that is less likely to heat up than water, so rice is
There is a large temperature difference between the top and bottom of the rice cooker, and even if the top part is heated to 60 to 70 degrees Celsius, the bottom part remains almost at room temperature, so the rice absorbs enough water in the early stages of cooking. Although this is an important element for cooking delicious rice, the rice at the bottom of the pot is hardly heated, so water absorption is not accelerated. Switch to the induction coil 106 of 100℃
If you proceed with the cooking process by raising the temperature to a certain temperature, the rice will be cooked so that only the surface of the rice is soft and the core remains inside.

Therefore, the present invention aims to constantly equalize and raise the temperature inside the pot, improve the water absorption effect on the rice, cook delicious rice, and otherwise aim for uniform cooking by eliminating uneven cooking. The purpose is

Means for Solving the Problems and In order to achieve the above object, the present invention includes a pot housed in a cooking appliance main body and a sensor section that senses the temperature of the center of the pot, and the bottom section of the pot and the periphery of the sensor section. It has a shape that is inclined upward in the outer circumferential direction, and an induction coil is provided opposite to this inclined part.

Function: With the above-described structure, the cooker of the present invention generates heat, particularly at the inclined portion of the bottom of the pot, by passing a high-frequency current through the induction coil. As the slope generates heat, the convection effect due to the slope increases, and an outer convection occurs inside the pot along the slope, which equalizes the temperature of the food being cooked. As this outer convection approaches a boiling state, it becomes larger and more uniform.

In addition, since heating is performed from the bottom of the pot, the temperature of the rice in the lower part of the pot is also raised, which improves the water absorption effect when cooking rice, etc., and the overall effect of these is that you can get delicious cooking. , uniformity can be achieved.

Embodiment Hereinafter, one embodiment of the present invention will be described based on the accompanying drawings. FIG. 1 is a longitudinal cross-sectional view showing a rice cooker that also serves as a jar in one embodiment of the cooking device of the present invention. In this FIG. An outer lid 6 is disposed to accommodate the pot 5 from the upper opening and cover the upper portions of the cooking device bodies 1 and 15.

The pot 5 is made of a magnetic metal material or the like, and its bottom shape is inclined upward in the outer peripheral direction except for the sensor section 7 at the center of the bottom and its surroundings, and the outer bottom of the protective frame 3 is provided with the inclined section 5a An induction coil 8 is arranged so as to face the coil 8 and is covered with a protective frame cover 9. 10 is an operation switch provided on the cooking device main body 1, and 11 is a control board for supplying high frequency current to the induction coil 8.

Next, the operation of the configuration of this embodiment will be explained. When a high frequency current is supplied to the induction coil 8 by the control board 11, magnetic lines of force are generated and eddy currents are generated inside the pot 5. This eddy current and the skin resistance caused by the material of the pot 5 generate Joule heat, which generates heat mainly at the bottom inclined portion 5a of the pot 5 itself. The food stored in the pot 5 is heated by this heat generation, but this heating occurs at the inclined portion 5a as described above, and the food is heated and a flow 12 is generated along the inclined portion 5a, causing convection. At the same time, the convection 13 in the outer circumference can be stably obtained instead of the unstable convection that occurs when a flat surface is heated.

As a result, the water temperature of the food stored in the pot 5 can be raised evenly and evenly by active convection around the outside, and the rice itself, which has a large specific heat, can also be heated directly from the bottom. Therefore, the temperature can be quickly raised to 60°C, which is the most effective way to absorb water into the rice, which is necessary in the early stages of rice cooking. After that, when the temperature is raised to 100°C, the foaming from the bottom inclined part 5a of the pot 5 due to heating becomes a flow 12 and a convection 13 around the outside, which makes it more active. Because the temperature of the rice is raised uniformly, the temperature of the rice itself can be raised evenly, making it possible to cook uniformly delicious rice without any cores.

Effects of the Invention As is clear from the above embodiments, according to the present invention, the bottom of the pot is shaped to slope upward in the direction of the outer periphery, and by heating this slope, the outer circumference of the pot along the sloping surface can be reduced. It can generate convection, equalize the temperature of the food being cooked, and
It is also possible to improve the water absorption effect when cooking rice.

[Brief explanation of drawings]

FIG. 1 is a vertical cross-sectional view of a rice cooker that also serves as a jar, showing an embodiment of the present invention, FIG. 2 is a vertical cross-sectional view of a conventional cooker, and FIG. 3 is a perspective view of the same induction coil. 1... Cooker body, 5... Pot, 5a.
...Inclination part, 7...Sensor part, 8...
...Induction coil.

Claims (1)

[Claims] The cooking device includes a pot to be stored in the main body, and a sensor section that detects the temperature of the center of the bottom of the pot. A cooker with induction coils facing each other.