JPH0973979A - Food cooking method utilizing electromagnetic range and electromagnetic range - Google Patents

Abstract

PROBLEM TO BE SOLVED: To eliminate the difference of the temperature of an electromagnetic range, and control the temperature surely by placing an adiabatic plate on the top plate of the cooking utensil, and placing an electromagnetic induction heating vessel so as to cook. SOLUTION: By placing an electromagnetic induction heating vessel A on the top plate 12 of an electromagnetic range 10 and heating the cooking utensil 10, heat energy is directly quickly conducted to the vessel A through the top plate 12, and therefore, the conduction of the heat energy to the vessel A is efficiently performed. However, such a problem occurs that radiation heat stored in the vessel A is radiated to the plate 12 as the result that the heating temperature of the vessel A exceeds the setting temperature of the plate 12 in a comparatively short time. In order to solve the problem, the heat energy is indirectly conducted to the vessel A through the adiabatic plate 14 instead of conducting the heat energy conducted from the plate 12 directly to the vessel A.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention belongs to the technical field of electromagnetic cookers. In particular, it belongs to the technical field of food cooking methods and electromagnetic cookers using electromagnetic cookers.

Recently, electric heating appliances utilizing the principle of electromagnetic induction have been used. An electromagnetic cooker and a cooking container are provided independently of each other, and a cooking container such as a pot made of an electromagnetic derivative such as iron or stainless steel is directly placed on the top plate of a so-called electromagnetic cooker described later, Conducting heat energy directly to the cooking vessel is practiced. Further, regarding a cooking container made of ceramics or the like made of a non-electromagnetic derivative, so-called electromagnetic for cooking food by indirectly conducting heat energy to the cooking container through an electromagnetic induction heating plate having a function of electromagnetic induction. The cooking method is implemented.

Although these cooking methods have the difference that the means for conducting heat energy are directly or indirectly applied to the cooking container, both of them have a faster rise of the heat power than the conventional electric heater, and the heat power of the cooker is higher. It is highly valued for its safety as well as the advantage that it can be adjusted continuously.

[0004]

2. Description of the Related Art Conventionally, there is known a structure in which an outer surface of a main body of an electromagnetic cooker is generally provided with what is called a top plate having heat conductivity. And this kind of electromagnetic cooker has a built-in temperature sensor to prevent troubles and troubles caused by overheating,
The temperature of the top plate is the set temperature (generally about 230
If the temperature rises above the set value (about ℃), the electric input is automatically cut off, and the temperature drops below the set temperature, so that the electric power is automatically input and the safety is maintained again. Food is cooked by heating a plate and heating a cooking container placed on the top plate by an eddy current generated by magnetic lines of force.

More in detail, in the case of a cooking container made of an electromagnetic derivative such as iron or stainless on the top plate, or a cooking container made of a non-electromagnetic derivative such as a heat-resistant ceramic cooking container or a heat-resistant glass cooking container, A non-electromagnetic induction cooking container is secondarily processed as an electromagnetic induction cooking container by attaching a silver film to the bottom surface (these iron cooking containers and non-electromagnetic induction cooking containers are secondarily processed. For convenience of explanation, the heat-resistant ceramic cooking containers are collectively placed (hereinafter referred to as “electromagnetic induction heating container”) directly on the container for heating these electromagnetic induction heating containers unless otherwise noted. Cooking food is done.

On the other hand, referring to FIG. 3, in addition to the electromagnetic induction heating container described above, a heat-resistant ceramic cooking container, a heat-resistant glass cooking container, and a non-electromagnetic derivative such as aluminum, which are widely used daily, are used. In the case of a cooking container C (hereinafter, these are referred to as “non-electromagnetic induction heating container” for convenience of description, unless otherwise noted), even if the container C is placed directly on the top plate 22, its physical properties are In addition, since it lacks the function of electromagnetic induction, heat energy is indirectly supplied to the non-electromagnetic induction heating container C via the electromagnetic induction heating plate 24 made of an electromagnetic derivative such as iron or stainless steel.

Therefore, by using the electromagnetic induction heating plate 24, it is possible to use the electromagnetic cooker 20 of this type even for the commercially available ordinary non-electromagnetic induction heating container C.

However, when the electromagnetic cooker 20 is used, it is possible to use the electromagnetic induction heating plate 24 to heat the non-electromagnetic induction heating container C or the electromagnetic induction heating plate 24 without using the electromagnetic induction heating plate 24. However, the following problems occur.

When the electromagnetic induction heating container is placed directly on the top plate 22 of the electromagnetic cooker 20 to heat the container, the electromagnetic induction heating container itself can quickly generate heat, but It is unavoidable that the radiant heat generated from the electromagnetic induction heating container itself is reflected to the top plate 22 side. Therefore, due to the action of the radiant heat, the radiant heat energy above a certain set temperature is applied to the electromagnetic cooker 20.
As a result of the temperature sensor acting by being radiated to the top plate 22 side of the above, the electric input of the electromagnetic cooker 20 is cut off, and the heat from the top plate 22 to the electromagnetic induction heating container is cut off. There was a problem that the conduction of energy was interrupted, and the heat energy required for the electromagnetic induction heating container was not obtained during cooking. That is,
Although it is originally necessary to continuously supply thermal energy at a constant temperature to the electromagnetic induction heating container, the electric input of the electromagnetic cooker 20 is cut off, so that a constant time is required. After a lapse of time, the temperature of the top plate 22 decreases and the temperature sensor operates again. When the electricity of the electromagnetic cooker 20 is input, thermal energy is supplied to the electromagnetic induction heating container. As a result of the relatively frequent repeated action of the heat energy, the difference in the temperature of the heat energy supplied to the electromagnetic induction heating container is repeatedly generated, and the cooking temperature lacks stability. Problems have arisen in the preparation of foods that require a subtle temperature control.

On the other hand, when the non-electromagnetic induction heating container C is used, as described above, the electromagnetic induction heating plate 24 made of the electromagnetic induction is placed on the top plate 22, and the electromagnetic induction heating plate 24 is placed on the electromagnetic induction heating plate 24. By mounting the non-electromagnetic induction heating container C, it is carried out to indirectly supply heat energy to the non-electromagnetic induction heating container C via the electromagnetic induction heating plate 24, and as described above, a commercial product. Although there is an advantage that the non-electromagnetic induction heating container C can be used as it is, even if the set temperature of the non-electromagnetic induction heating container C is lowered to lower the cooking temperature, the electromagnetic induction heating plate located below the set temperature is still present. Since the thermal energy still remains in 24, the temperature of the electromagnetic induction heating plate 24 does not rapidly drop following the decrease in the heating temperature of the non-electromagnetic induction heating container C set low. , It can not be avoided that the occurrence of time lag of the temperature drop in both. Therefore, the electromagnetic cooker 20
Since the operation of the temperature sensor of FIG. 1 also waits for the temperature drop of the electromagnetic induction heating plate 24, its operation is often delayed, and as a result, the electric input of the electromagnetic cooker 20 is not cut off. The heating container C has been
There was still the problem of being heated, causing problems in cooking foods that required a subtle temperature control.

As has been clarified above, the conventional cooking method of this type has a problem that the temperature difference of the cooking container is large, and the delicate temperature control of the cooking container essential for food cooking is still lacking.

[0012]

Therefore, the present invention has been made in order to eliminate the above-mentioned drawbacks of the prior art, and its object is to prepare a cooking container in a cooking method using an electromagnetic cooker. This is to eliminate the difference in temperature between the two and to ensure temperature control.

[0013]

A first method of cooking food using electromagnetic cooking according to the present invention is to place an insulating plate on a top plate of an electromagnetic cooker, and place the insulating plate on the insulating plate. By placing the electromagnetic induction heating container on the cooking surface and controlling the conduction of the radiant heat generated from the electromagnetic induction heating container toward the electromagnetic cooker via the heat insulating plate, the radiant heat is rapidly transmitted to the electromagnetic cooker side. In addition to preventing the trouble of the electromagnetic cooker by not working, it also suppresses the interruption of the heating of the electromagnetic cooker due to the temperature sensor acting delusionally,
This is a method for eliminating the difference in the temperature of the cooking container and ensuring the temperature control.

A second method of cooking food using an electromagnetic cooker according to the present invention is to place an insulating plate on the top plate of the electromagnetic cooker and place an electromagnetic induction heating plate on the insulating plate. By further placing the non-electromagnetic induction heating container on the electromagnetic induction heating plate for cooking, it is possible to use the non-electromagnetic induction heating container, and of course, the non-electromagnetic induction heating container is used to lower the cooking temperature. Even if the set temperature of the container drops,
The non-electromagnetic induction heating container and the top plate are delayed by delaying the heat conduction by the heat insulating plate so that the heat energy remaining in the electromagnetic induction heating plate located therebelow is not directly and quickly transferred to the top plate side. -It is a method to prevent the time lag of temperature drop from occurring.

The first electromagnetic cooker of the present invention is for an electromagnetic induction heating container in which a heat insulating plate is provided on the top plate of the electromagnetic cooker. It is intended to suppress the action of radiant heat from the container.

A second electromagnetic cooker according to the present invention is for a non-electromagnetic induction heating container in which a heat insulating plate is provided on a top plate of the electromagnetic cooker and the electromagnetic induction heating plate is placed on the heat insulating plate. And the thermal energy remaining in the electromagnetic induction heating plate
Is not directly and quickly conducted to the electromagnetic cooker.

[0017]

1 and 2 show an embodiment of the present invention, which will be described in detail later. FIG. 1 is provided for an electromagnetic induction heating container A, and FIG. It is provided for the non-electromagnetic induction heating container B.

In this specification, an electromagnetic induction heating container A
As described above, the material itself has an electromagnetic induction function due to the physical characteristics of the material, such as iron, stainless steel, and carbon. Further, in this category, a container having a main part of the container which is a non-electromagnetic derivative but having a function of electromagnetic induction by processing a silver film on the bottom part is also included.

On the other hand, the non-electromagnetic induction heating container B does not have an electromagnetic induction function due to the physical properties of the material itself, as described above, and is made of ceramics.
It is a commercially available cooking container that is widely used, such as glass or aluminum.

Therefore, first, the cooking method using the electromagnetic induction heating container A and the electromagnetic cooking device 10 will be described together (see FIG. 1). Most of the configuration of the electromagnetic cooker 10 is the same as that of the existing electromagnetic cooker, and the electromagnetic cooker 1
On the surface of No. 0, the plate having a heat transfer function, which is usually called the above-mentioned top plate 12, is mounted. As a material for the top plate 12, heat transfer materials such as iron, enamel, and stainless are suitable in addition to heat-resistant tempered glass. Although not shown in the drawings, a coil is generally provided inside the electromagnetic cooker 10, and a current is generated in the coil to generate a vortex-shaped current. The placed electromagnetic induction heating plate 16 (see FIG. 2) is heated to generate heat energy.
Is configured to heat the electromagnetic induction heating container A on the electromagnetic induction heating plate 4 to cook food.

When the electromagnetic cooker 10 or the top plate 12 rises to a temperature higher than a set temperature (generally, the upper limit is about 230 ° C.), the electromagnetic cooker 10 or the top plate 12 is heated. To prevent breakdown of the twelve, or
In addition to avoiding damage to the electromagnetic induction heating container A, malfunction of food to be cooked, etc., in consideration of safety, by providing at least a temperature sensor, the temperature sensor operates when the set temperature is exceeded, and the The flow is cut off, and a fan or the like is generally provided to suppress the overheat.

Therefore, by placing the electromagnetic induction heating container A on the top plate 12 of the electromagnetic cooking device 10 having such a configuration and causing the electromagnetic cooking device 10 to generate heat, the heat energy to the electromagnetic induction heating container A is released. Since it is directly and quickly transmitted through the top plate 12, the electromagnetic induction heating container A
Although heat energy is efficiently transferred to the electromagnetic induction heating container A, the heating temperature of the electromagnetic induction heating container A exceeds the set temperature of the top plate 12 in a relatively short time.
Since the radiant heat accumulated in the top plate 12 is radiated to the top plate 12, the inventor solves this problem by directly inducing the thermal energy transferred from the top plate 12 by electromagnetic induction. Instead of conducting heat to the heating container A, an attempt was made to indirectly conduct heat to the electromagnetic induction heating container A via the heat insulating plate 14.

That is, although the heat insulating plate 14 is gentle, it can be heated by heat conduction, and is selected from those which are rich in heat resistance and heat insulating properties and in which heat transfer acts gently. Specific examples of the heat insulating plate 14 include plate-shaped molded products such as porous ceramics, ceramics fibers, artificial rock wool, and inorganic substances.

Next, a cooking method using the non-electromagnetic induction heating container B and an electromagnetic cooker thereof will be described together (see FIG. 2). Since the essence of the embodiment of the invention is little different from the case of the above-described cooking method using the electromagnetic induction heating container A and the electromagnetic cooker thereof, the above description is referred to for common configurations, and particularly different configurations are mentioned. To do. Electromagnetic cooker 1
0 is provided with the top plate 12 as in the previous embodiment. It is common that the heat insulating plate 14 is placed on the top plate 12, but this heat insulating material 14
Instead of directly mounting the non-electromagnetic induction heating container B on top and heating it, an electromagnetic induction heating plate 16 is interposed. Then, a non-electromagnetic induction heating container B is placed on the electromagnetic induction heating plate 16.
Are placed and configured to heat.

[0025]

[Table 1]

The above table shows the results of measuring the surface temperature of the electromagnetic induction heating plate 16 when the electromagnetic cooking device 10 is operated by distinguishing the presence or absence of the heat insulating plate 14.

[0027]

[Table 2]

The above table shows the results of measuring the surface temperature of the top plate 12 when the electromagnetic cooker 10 is operated by distinguishing the presence or absence of the heat insulating plate 14.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of an electromagnetic cooker provided in an electromagnetic induction heating container.

FIG. 2 is an explanatory diagram of an electromagnetic cooker provided in a non-electromagnetic induction heating container.

FIG. 3 is an explanatory diagram of a conventional electromagnetic cooker.

[Explanation of symbols]

 10 Electromagnetic Cooker 12 Top Plate 14 Insulation Plate 16 Electromagnetic Induction Heating Plate A Electromagnetic Induction Heating Container B Non-Electromagnetic Induction Heating Container

Claims (4)

[Claims] 1. A method for cooking food using an electromagnetic cooker, wherein an insulating plate is placed on a top plate of the electromagnetic cooker, and an electromagnetic induction heating container is placed on the insulating plate for cooking. A method of cooking food using an electromagnetic cooker characterized by the above. 2. A method of cooking food using an electromagnetic cooker, wherein an insulating plate is placed on a top plate of the electromagnetic cooker, an electromagnetic induction heating plate is placed on the insulating plate, and the electromagnetic A method for cooking food using an electromagnetic cooker, which comprises placing a non-electromagnetic induction heating container on an induction heating plate for cooking. 3. An electromagnetic cooker for an electromagnetic induction heating container, characterized in that a heat insulating plate is provided on the top plate. 4. A heat insulating plate is provided on the top plate,
An electromagnetic cooker for a non-electromagnetic induction heating container, characterized in that an electromagnetic induction heating plate is placed on a heat insulating plate.