JPS5886112A - Electric cooker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an electric cooker that heats food materials in a closed heating chamber to trap water vapor and maintain the interior at a high temperature and pressure of 1 atm - 100°C or higher for cooking in pots and open cooking. The purpose of this invention is to provide an electric cooker that enables high-speed cooking and, in turn, saves fuel costs.

Conventionally, water and food are placed in a pressure vessel R, called a pressure cooker, with a sealed pot and lid and equipped with a pressure valve that operates at around 2 atmospheres, and gas or electricity is used to heat the bottom of the vessel. There was one that used steam to increase the pressure inside the pressure vessel to about 2 atmospheres for cooking.

Since the internal pressure of this pressure cooker is around 2 atmospheres, the boiling point of water is approximately 120'C, which saves energy by boiling food in a short time, and also allows you to boil fish bones, tendon meat, and beans to a soft boil. It was effective.

However, in this case, since the food is always cooked in hot water, food with a high oil and fat content, such as chicken meat, has the disadvantage that it does not produce gelatinization or deep fry flavor phenomenon and produces an off-flavor.

In addition, when cooking is done in a high-temperature atmosphere in an open furnace, etc., the heat transfer to the inside of the food is slow because the cooking is done under atmospheric pressure, and large chunks of potatoes or meat need to be heated for quite a long time. Ta.

The present invention combines the advantages of high-speed cooking and softening that a pressure cooker has, and the advantage of producing a deep-fried flavor phenomenon that a roasting device such as an oven has, as described above. An internal temperature sensor installed in the container allows the internal temperature to be set to a desired temperature, thereby reducing cooking failures such as over-burning of cooked food. I will explain based on this.

1 is an outer body, 2 is an inner body supported on the outer body 1, an outer leg heating element 3 is fixed to the inner bottom, and an appropriate number of notched grooves 2a are bored in the inner peripheral edge of the upper end. .

4 is a leg attached to the outer bottom of the outer body 1;
is attached to the lower surface, and the lower opening is closed with a back plate 6. 7 is a display plate supported by the outer body 1 and the bracket 4.

Reference numeral 8 denotes a cylindrical container with a bottom that can be detachably attached to the inner body 2, and the outer bottom surface is in thermally contact with the outer leg heating element 3, and the container 8 is arranged at appropriate intervals in the outer circumferential direction of the outer periphery of the upper end. A plurality of locking protrusions 8a are provided, and holding protrusions I3b are provided in the inner circumferential direction between these locking protrusions 8a to hold the annular backing 9 placed on the inner circumference of the upper end. . trench container 8
A tongue piece 8C that fits into the notch groove 2a of the inner body 2 to position the container 8 and prevent it from rotating is fixed to the upper part of the outer surface of the container 8.

1o is a lid that covers the upper opening of the container B, and an annular fastening member 11 is rotatably engaged with the lower outer peripheral flange. Further, a locking pawl 11a is formed by bending inward at the outer peripheral edge of the lower end of the fastening member 11, and the locking pawl 11& and the locking protrusion 8a are bayonet-engaged, whereby the container 8, the lid 10. The fastening member 11 and the backing 9 form a pressure vessel 12. In addition, the operating handle 13 is attached to the front upper surface of the lid 1°)
A part of the fastening fitting 14 fixed to the fastening member 11 faces upward through the slit 13a, and a fastening knob 15 is attached thereto.

Further, when the fastening fitting 14 comes into contact with one end of the δ-lit 13a of the operating knob 13, the locking protrusion 8a of the container 8
The locking pawl 11a of the fastening member 11 is surely engaged to seal the inside of the pressure vessel 12, and when the fastening metal fitting 14 comes into contact with the other end of the slit 13a, it is locked with the locking protrusion 8a. The width is set so that the claw 11a can be completely disengaged.

16 is a lid hinge attached to the rear upper surface of the lid 1o, which covers the rear lower opening with a lid hinge cover 17, and is rotatably pivoted by a pivot shaft 19 to a body hinge 18 attached to the rear side of the outer body 1. has been done. Further, 2o is a body hinge cover that covers the rear opening of the body hinge 18.

Reference numeral 21 designates a weight-type pressure regulating valve disposed on the upper surface of the lid 1o through a through hole in the lid hinge 16, and is composed of a pressure regulating hole 22 that penetrates the outside and a weight 23 that closes the hole from above. When the internal pressure of the container 12 reaches approximately 2 atmospheres or more, the pressure is released to the outside.

Reference numerals 24 and 25 denote an internal heating element and a temperature detection device that are airtightly held behind the inner surface of the lid 1o, and are arranged at the upper part of the pressure vessel 12. The temperature detection device 26 is composed of a heat-sensitive tube 26 with an open top surface and a temperature sensor 27 disposed at the inner bottom of the heat-sensitive tube 26 to sense the internal air temperature of the pressure vessel 12 and change its resistance. .

Reference numeral 28 denotes a reflector plate attached to the inner surface of the lid 10, with a rear portion cut out so that the temperature detecting device 25 faces the inside of the pressure vessel 12.

Reference numeral 29 denotes a control device which receives a signal from the temperature detector 27 and controls the internal and external heating bodies 24 and 24 so that the internal temperature of the pressure vessel 12 reaches the temperature set by the temperature setting device 3o attached to the display board 7.
It has a control circuit that performs energization control by turning 3 ON-OFF, and starts time driving of the electric timer 31 when the internal temperature of the pressure vessel 12 reaches about 120°C. Note that 32 is a temperature control knob attached to the temperature setting device 3o and used to set the temperature.

Reference numeral 33 denotes a changeover switch, and a changeover knob 34 attached to this switch allows power to be supplied to either one of the inner and outer leg heating elements 24, 3, or at the same time.

In the above configuration, the electric circuit is connected as shown in FIG. In the circuit, numeral 36 is a relay that turns off the power to the inner and outer leg heating bodies 24 and 3 by the action of the control circuit 29.

The system is constructed as described above, and its operation will be explained next.

The container 8 was placed on the outer leg heating element 3 so that the tongue piece 8C fit into the notch groove 2a of the inner body 2, and the upper opening of the container 8 was covered with the lid 1o using the operating handle 13. 13 Fastening knob 1 located at one end of a
When the fastening member 11 is rotated with 6, the locking protrusion 8a
The locking claw 11a is bayonet-engaged with the backing 9 to form a pressure vessel 12.

Next, after setting the changeover switch 33 to the energizing circuit for the outer leg heating element 3, the inner door heating element 24, or both, and setting the desired temperature depending on the type of food using the temperature control knob 32,
When the electric timer 31 is set to a predetermined time, the pressure vessel 12 is heated.

The selector switch 33 is selected depending on the food to be cooked and the way it is cooked, and its function will be explained using a typical example.

(a) When the changeover switch 33 is set to supply power to the outer leg heating element 3.

In this case, cooking is done in the same way as in a conventional pressure cooker, that is, boiling.

Pour water and cooked foods such as beans and root vegetables into container 8, and turn temperature control knob 3.
2, when the temperature is set at 100°C and the electric timer 31 is set to a predetermined time, the water in the pressure vessel 12 is heated by the outer leg heating element 3 and steam is gradually generated, and the backing 9 is heated by this steam pressure. Pressed against the inner walls of the container 8 and the lid 1o, the pressure container 12 is hermetically sealed. Further steam is generated and pressure vessel 1
When the pressure inside the tank 2 becomes high, it is maintained at about 2 atmospheres by the pressure regulating valve 21, water starts boiling at about 120°C, and water vapor also reaches about 120'C.

At this point, the temperature sensor 27 and the control device 29 start the time drive of the electric timer 31, and the relay 3
5 operates to turn off the current to the outer leg heating body 3 to maintain the inside of the pressure vessel 12 at approximately 120° C.-2 atmospheres, and the current is terminated after a predetermined time set by the electric timer 31.

As a result, the food is boiled at 120°C, which makes it softer in a shorter time and reduces fuel costs.

(b) When the selector switch 33 is set to supply power to the inner and outer leg heating elements 24 and 3.

In this case, steam-grill cooking such as grilled potatoes is performed.

In the case of baked potatoes, place the potatoes directly on the inner bottom of the container 8, set the lid 10, set the temperature to, for example, 200°C with the temperature control knob 32, and set the electric timer 31 to a predetermined time. - The outer leg heating elements 24 and 3 are heated at the same time.

This is shown in Figure 6, where the pressure inside the pressure vessel 12 is P and the air temperature T1.
．． It is shown as the internal temperature T2 of the cooked food (potato). Due to heating, the moisture contained in the food becomes steam, and the pressure vessel 12
The inside is gradually pressurized and maintained at approximately 2 atmospheres by the pressure regulating valve 21. On the other hand, the air temperature T1 inside the pressure vessel 12 is
The temperature rises rapidly due to the heating of the outer leg heating element 24.3, and the temperature rises to about 12
When the temperature reaches 0°C, the electric timer 31 starts time-driving, and when the temperature rises further, the control device 29 controls the internal temperature.
Approximately 2o by turning off the power to the outer leg heating elements 24 and 3.
Maintain temperature at 0°C. Further, the inner bottom surface of the container 8 also reaches a temperature around T1.

As a result, the food (potatoes) is cooked under high temperature and pressure, so the heat transfer to the inside is much faster than when cooking in an open oven, which saves cooking time, and the surface is exposed to high temperatures. As a result, the starch undergoes a melanoidin reaction, giving it a fragrant taste and aroma. In addition, in Figure 6, T3
is the increase in internal temperature of potatoes when baked in an open oven, relative to T2.

(c) When the changeover switch 33 is set to supply power to the inner door heating element 24.

In this case, use grilled fish such as grilled fish (fukan) or grilled chicken thighs.

To explain with grilled fish (small fish), set the grill so that it floats on the inner bottom of the container 8, place the small fish on the grill, and put the lid 1 o.
When the temperature is set to, for example, 230° C. and the electric timer 31 is set to a predetermined time, the internal heating body 24 is heated. From now on, the same operation as explained in (5I) will be performed, but
Small fish transfer heat internally faster than potatoes, so
The temperature reaches 12,010 in a few minutes, and the bones of the small fish are thermally decomposed and become soft, and the surface is scorched, producing a deep fry flavor phenomenon and exhibiting a fragrant aroma and taste.

As is clear from the above description, the present invention includes an outer heating body that heats from the outer surface of the pressure vessel, an internal heating body that heats from internal force, and a temperature detection device that detects the air temperature inside the pressure vessel. In addition to the features of conventional pressure cookers, which allow you to boil food quickly, tenderly, and energy-savingly, it also produces a melanoidin reaction that eliminates the odor of cooked food, as well as a deep fry flavor phenomenon, making it extremely flavorful. In addition to being able to control the internal temperature of the pressure vessel, there are fewer cooking failures, and pressure cooker cooking and pressure roasting cooking can be done with one temperature detection device, leading to cost savings.

Since the internal heating element and temperature detection device are still held in the lid of the pressure vessel, it is easy to put in and take out food,
It is convenient because you can easily open the lid while cooking and check the doneness.

[Brief explanation of the drawing]

FIG. 1 is an overall perspective view of an electric cooker according to an embodiment of the present invention with the lid closed; FIG. 2 is a perspective view of the electric cooker with the lid open, excluding the container; Figure 3 is a longitudinal sectional view of the electric cooker with the lid closed, Figure 4 is a perspective view of the container of the electric cooker, Figure 6 is an electric circuit diagram of the electric cooker, and Figure 6 is the main parts of the electric cooker. FIG. 3 is a time characteristic diagram showing changes in temperature and pressure. 3... Outer heating element 1.8... Container, 10.
... Lid, 21 ... Pressure adjustment valve, 24 ...
...Inner heating element, 27...Temperature detector. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 1
Figure ■4 Figure 2: JR 7'/ Figure 4 Figure 5 Figure 6

Claims (2)

[Claims] (1) A pressure vessel consisting of a bottomed vessel and a lid having a pressure regulating device, an outer heating element that heats the pressure vessel from the outside, an inner heating element disposed inside the pressure vessel, and an inner heating element. The internal heating element and the temperature sensing device are arranged in the upper part of the pressure vessel, and the internal heating element and the outer heating element are energized by the output of the temperature sensing device. An electric cooker equipped with a control device that controls the (2) The electric cooker according to claim 1, wherein the internal heating element and the temperature detection device are held on the lid of the pressure vessel.