JPH0630847A - Heated cooking device - Google Patents

Abstract

PURPOSE:To prevent a human body from being brought into direct contact with the high-temperature steam discharged from a steam port and prevent an adverse effect of steam on the surrounding with a simple and inexpensive structure. CONSTITUTION:A blast port 17 and a blast device 18 for blowing the air from a suction port 7 nearly in the horizontal direction above a steam port 16 are provided near the steam port 16 discharging the steam generated from a rice boiling pot 11 to the outside. When the boiling temperature of 90 deg.C of the boiled object in the rice boiling pot 11 is detected by a temperature sensor 13, a blast is started by the blast device 18. When 5min elapse after the boil-up temperature of 120 deg.C is detected by the temperature sensor 13 and the heating by a rice boiling heater 10 is stopped, the blast by the blast device 18 is stopped.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker, such as a rice cooker or an electric pot, which heats or cooks water or a food containing water.

[0002]

2. Description of the Related Art Generally, in a heating cooker that heats and cooks a food containing water, for example, a rice cooker or an electric pot, when the food boils due to heating, the steam generated at that time fills up the inside of the cooker. Pressure rises. Therefore, in order to prevent the pressure in the cooking device from rising, a steam port for discharging the steam to the outside has been provided. In the conventional rice cooker, the steam port is provided in the upper part of the lid so as to open upward so that the steam is naturally released.

[0003]

In the conventional heating cooker, for example, the rice cooker, the steam port is provided in the upper part of the lid so as to open upward as described above. Since the steam is intensively discharged, the steam discharged from the steam port has a high temperature, and there is a problem that the steam is uncomfortable when a human body directly touches the steam.

Further, when a rice cooker is stored in a storage article such as a kitchen fan for cooking, the ceiling of the storage section is unclean because the water vapor from the steam outlet stains the water and the condensed water drops off. There was a problem. Further, there is a problem that the metal parts used near the ceiling of the storage portion rust.

To solve these problems, it is conceivable to provide a cooling device near the steam port to cool the steam before being discharged to prevent the steam from being discharged or to reduce the amount of steam. In this case, there is a problem that the structure becomes complicated and the cost becomes high.

Therefore, the present invention provides a heating cooker having a simple and inexpensive structure, which can prevent the human body from directly contacting the high temperature steam discharged from the steam port, and can prevent the steam from adversely affecting the surroundings. The purpose is to

[0007]

The invention according to claim 1 is
In a heating cooker for heating and cooking water or a food containing water, a steam port for discharging the steam filled in the cooker to the outside, and a blowing means for diffusing the steam discharged from the steam port, An air blowing control means is provided for causing the water vapor to be diffused by the air blowing means at least during boiling of water.

According to a second aspect of the present invention, in a heating cooker for heating and cooking water or a food containing water, a steam port for discharging steam filled in the cooker to the outside and a steam port from the steam port. An air blowing means for diffusing the released water vapor,
Temperature detecting means for detecting the temperature of water or cooked food, time measuring means for measuring time, and ventilation control for controlling diffusion of water vapor by the air blowing means based on temperature information and time information by the temperature detecting means and time measuring means. And means are provided.

[0009]

In the invention according to claim 1, the air blow control means causes the water vapor discharged from the steam port to be diffused by the air blow means at least while the water is boiling.

According to the second aspect of the invention, the air blow control means controls the diffusion of the water vapor discharged from the steam port by the air blow means based on the temperature information and the time information by the temperature detecting means and the time measuring means.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. In this embodiment, the present invention is applied to a rice cooker, and FIG. 1 shows a partial sectional view of this rice cooker. Reference numeral 1 denotes a container body, and the container body 1 is configured to include an outer frame 3 and an inner frame 4 connected by a frame body 2.

A hinge 5 for rotatably connecting a lid, which will be described later, is formed in a part of the frame body 2, and a hinge cover 6 for covering the hinge 5 extends over the outer frame 3 and the frame body 2. It is set up. A suction port 7 is provided in the hinge cover 6. Further, the hinge 5 of the frame body 2
An operation panel 8 for setting a rice cooking mode, a cooking time, and the like is provided on the side opposite to the area where is provided.

A heat radiating plate 9 is provided on the inner bottom of the inner frame 4, and a rice cooking heater 10 is provided below the heat radiating plate 9. A rice cooker 11 containing white rice or brown rice together with water is removably housed in the inner frame 4, and the rice cooker 11 is heated by the rice cooker heater 10 via the heat dissipation plate 9. A body heater 12 is provided on the outer surface of the inner frame 4, and the rice cooking pot 11 is heated by the body heater 12 via the inner frame 4. Further, a temperature sensor 13 including a thermistor for detecting the temperature of the rice cooking pot 11 is provided on the upper portion of the outer surface of the inner frame 4. Further, a rotary base 14 is formed on the bottom of the outer frame 3 so that the container body 1 can be rotated along the vertical center axis of the container body 1.

Reference numeral 15 denotes a lid pivotally installed to open and close the upper opening of the container body 1, which is rotatably connected to the hinge 5 of the frame body 2 and is made of a plastic lid A forming an outer shell. It is composed of a plastic lid B forming a space below the lid A and an aluminum lid C provided below the lid B.

A convex steam cylinder having a plurality of openings at the top is formed in a part of the lid B, and the steam cylinder is provided in an opening formed in a part of the lid A. A steam port 16 through which steam generated from the rice cooking pot 11 is discharged is formed so as to protrude flush with the shape of the lid A.

Further, a blower port 17 is formed in the lid A in a substantially horizontal direction in the vicinity of the steam port 16, and inside the blower port 17 is a blower device 1 composed of an axial fan.
8 are installed. By this blower device 18, the air sucked from the suction port 7 formed in the hinge cover 6 passes through the space formed by the lid A and the lid B, and passes from the blower port 17 to above the steam port 16. The air is blown in a substantially horizontal direction. The air outlet 17
The air blower 18 constitutes the air blower. Further, a heat insulating material 19 is provided in a space formed by the lid A and the lid B so as not to obstruct an air passage from the suction port 7 to the blower port 17.

A lid heater 2 is provided between the lid B and the lid C.
0 is provided, and the lid heater 20 heats the rice cooked in the rice cooker 11 via the lid C.
A cylindrical stud 21 is provided in the center of the lower surface of the lid C, and an inner lid 23 is suspended from the stud 21 via a bush 22 made of an elastic member such as silicon rubber or a spring made of stainless steel. The inner lid 23 has a plurality of openings through which steam generated from the rice cooking pot 11 escapes to the steam port 16. The lid 15 is closed by a lid packing 24 made of silicone rubber provided on the rice cooking pot 11 and the lid B. FIG. 2 shows a circuit configuration of a main part of this rice cooker. Reference numeral 31 is a microcomputer that constitutes the main body of the control unit.
Has a built-in timer 31a as a time measuring means.

The power supplied from the commercial AC power supply 32 is
The voltage is input to the constant voltage circuit 34 through the transformer 33, converted into a constant voltage of DC 5V by the constant voltage circuit 34, and then the microcomputer 31 is supplied with power.

The commercial AC power source 32 has a relay 3
5, a series circuit of the normally open contact 35a and the rice cooking heater 10 is connected, and the first triac 36, the body heater 12 and the lid heater 20 connected in parallel to the body heater 12 are connected in series. A circuit and a series circuit of the second triac 37 and the motor of the axial fan of the blower 18 are connected to each other.

A relay drive circuit 38 for controlling energization of the exciting coil 35b of the relay 35, a first triac drive circuit 39 for controlling energization of the gate terminal of the first triac 36, and a gate of the second triac 37. Second triac drive circuit 4 for controlling energization of terminals
0s are connected to the microcomputer 31, respectively.

Further, the microcomputer 31 receives the detection signal from the temperature sensor 13 and the data inputted from the operation panel 8. This operation panel 8 has an LED
(Light emitting diode) and LCD (liquid crystal d)
A display such as isplay) and a switch such as a rice cooker switch, an off switch, and a timer switch are provided, and further, a blower switch 8a is provided. FIG. 3 shows the flow of the air blowing control process performed by the microcomputer 31.

First, it is determined whether or not the blower switch 8a has been turned on. If the blower switch 8a is not turned on, the second triac 37 is turned off to stop the driving of the motor of the axial fan of the blower 18, and the blower control process is ended. .

When the blower switch 8a is turned on, the temperature sensor 13 enters a standby state until the temperature T detected by the temperature sensor 13 is 90 ° C. or higher. When the temperature T detected by the temperature sensor 13 is 90 ° C. or higher, 2 triacs 3
7 is turned on to drive the motor of the axial fan of the blower 18.

When the motor is driven, the temperature sensor 13 enters a standby state until the temperature T detected by the temperature sensor 13 becomes 120 ° C. or higher, and when the temperature T detected by the temperature sensor 13 becomes 120 ° C. or higher, the timer 31a starts to operate 5 It becomes a standby state until the time is counted (5 minutes elapse), and timer 3
When 5 minutes are timed by 1a (5 minutes have elapsed), the second
The triac 37 is turned off to stop driving the motor of the axial fan of the blower 18. (Blower control means) Then, this blow control process is ended. In this embodiment having such a configuration, the rice cooking operation when the blower switch 8a is turned on is performed according to the timing shown in FIG. That is, in the hot water cooking (up to time A) as the rice cooking step, the relay 35 causes the rice cooking heater 10 to be energized for 3 minutes and deenergized for 5 minutes.

When the hot water cooking is completed (time point A), in the next main rice cooking step (between time points A and D), the relay 35 continuously energizes the rice cooking heater 10 and the first rice
Body heater 12 and lid heater 2 by the triac 36 of
0 continuous energization is started. When the temperature T detected by the temperature sensor 13 eventually becomes 90 ° C. or higher (time point B), the second triac 37 starts energizing the motor of the blower 18. At this time, the water in the rice cooking pot 11 begins to boil, and steam is released upward from the steam port 16. When the motor of the blower device 18 is rotated by energization, the axial fan is rotated to blow air in a substantially horizontal direction above the steam port 16, and the steam released from the steam port 16 is diffused.

Further, boiling is detected under the condition that the temperature increase rate of the detected temperature T is below a certain value (time point C).
Then, until the temperature sensor 13 detects 120 ° C., the relay 23 performs energization control for repeating the cycle of 30 seconds of non-energization of the rice cooking heater 10 for 30 seconds.

When the temperature sensor 13 detects the cooking temperature of 120 ° C. (time D), the relay 23 stops the energization of the rice cooking heater 10 at a predetermined time in the unevenness process (time D-F). At this timing, the rice cooking heater 10 is energized once for 30 seconds by the relay 23. Also,
When 5 minutes have passed since the temperature sensor 13 detected the cooking temperature of 120 ° C. (time point E), the second triac 37 stops energizing the motor of the blower device 18. At this time, since the heating by the rice cooking heater 10 has already been stopped 5 minutes before, the momentum of steam emission from the steam port 16 has slowed down, and the air blower 18 does not need to blow air.

Furthermore, 15 minutes have passed since the temperature sensor 13 detected the cooking temperature of 120 ° C. (time point F).
And, as a heat retaining step, the rice cooker heater 10 is operated by the relay 23.
To the first triac so that the temperature detected by the temperature sensor 13 is maintained at 71 ° C. by completely stopping the energization to the cylinder heater 12 and the lid heater 20 by the first triac 36. 36 torso heater 1
2 and the lid heater 20 are energized.

Thus, according to this embodiment, the rice cooking pot 11
In the vicinity of the steam port 16 for discharging the steam generated from the outside to the outside, there are provided a blower port 17 and a blower device 18 for blowing the air above the steam port 16 with the air from the suction port 7 in a substantially horizontal direction. When the boiling temperature 90 ° C. of the rice cooked in the rice cooker 11 is detected by 13, the air blower 18 starts blowing air, and the temperature sensor 13 detects the rising temperature 120 ° C. and the heating by the rice cooker is stopped. After 5 minutes, by stopping the air blow by the air blower 18, the steam released from the steam port 16 can be diffused and the high temperature steam from the steam port 16 can be prevented from directly contacting the human body. In addition, the suction port 7 and the ventilation port 17
Since it is sufficient to provide the air blower 18 and the air blower 18, the configuration can be simple and inexpensive. Moreover, since the water vapor can be diffused in a substantially horizontal direction, even when the rice is cooked by being stored in a storage article such as a kitchen fanture, the surroundings such as the ceiling of the storage portion are polluted by the water vapor or the water leaks. It won't drop, and it won't rust metal parts. That is, it is possible to prevent adverse effects of water vapor on the surroundings.

Further, in this embodiment, the blower 1
8 does not use a special sensor or the like to start the air blow by the air blower 18 when the temperature sensor 13 detects 90 ° C., and when the temperature sensor 13 detects 120 ° C., the power supply to the rice cooking heater 10 is stopped. Since it is stopped after 5 minutes, the control circuit configuration is simple, and since the air is blown when steam is being discharged from the steam port 16, sufficient consideration is also given to saving power. Has been done. Further, since the rotary base 14 is provided at the bottom of this rice cooker, the blowing direction of the blowing device 18 can be freely changed.

In this embodiment, the air blowing by the air blowing device is started by the detection of 90 ° C. by the temperature sensor 13 and finished 5 minutes after the detection of 120 ° C. However, the present invention is not limited to this. For example, in the case of porridge or the like, the time may be controlled by the heating step such as 5 minutes after the start of the purging step.

Further, although the position of the blower port 17 is fixed, the present invention is not limited to this, and the position of the blower port 17 may be movable.

[0033]

As described above in detail, according to the present invention,
With a simple and inexpensive structure, it is possible to provide a heating cooker capable of preventing the human body from directly contacting the high-temperature steam discharged from the steam port and preventing the steam from adversely affecting the surroundings.

[Brief description of drawings]

FIG. 1 is a partial sectional view showing a side surface of an embodiment of the present invention.

FIG. 2 is a diagram showing a circuit configuration of a main part of the embodiment.

FIG. 3 is a diagram showing a flow of air blowing control processing of the embodiment.

FIG. 4 is a view showing various timings of the rice cooking operation of the same embodiment.

[Explanation of symbols]

7 ... Intake port, 8a ... Blow switch, 10 ... Rice cooking heater,
11 ... rice cooker, 12 ... body heater, 13 ... temperature sensor, 1
4 ... Rotary base, 16 ... Steam port, 17 ... Blower port,
18 ... Blower, 31 ... Microcomputer, 31a
… Timer.

Claims (2)

[Claims] 1. A heating cooker for heating and cooking water or a food containing water, wherein a steam port for discharging the steam filled in the cooker to the outside and a steam discharged from the steam port are diffused. A heating cooker comprising: an air blower for controlling the air flow and a blower control means for diffusing the water vapor by the air blower at least during boiling of water. 2. In a heating cooker for heating and cooking water or a food containing water, a steam port for discharging the steam filled in the cooker to the outside and a steam discharged from the steam port are diffused. A blowing means, a temperature detecting means for detecting the temperature of the water or the cooking product, a time measuring means for measuring time, and a diffusion of the water vapor by the blowing means for temperature information and time by the temperature detecting means and the time measuring means. A heating cooker provided with a blower control means for controlling based on information.