JPS5886114A - 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 cooks food under pressure higher than normal atmospheric pressure, and significantly improves the quality of cooking.

Conventionally, it was called a pressure cooker, and the pot and lid had a sealed structure.

A pressure valve that operates at around 2 atmospheres is installed, water and food are placed in a pressure vessel, the bottom of the vessel is heated with gas or electricity, and the steam generated increases the pressure inside the pressure vessel to approximately 2 atmospheres. There was something to cook.

Since the internal pressure of this pressure cooker is around 2 atmospheres, the boiling point of water is approximately 120'C, and food can be boiled for a short time, which is energy-saving. It also has the effect of making fish bones, tendon meat, and beans soft and boiled.

However, animal fats do not emulsify and become gelatinized.
Starch, sugar, protein, etc., do not undergo oxidation due to high temperatures, and have the disadvantage of producing an odor that can be called a foul odor. Moreover, it had no cooking purpose other than for boiled and steamed dishes.

The present invention maintains the advantages of the pressure cooker described above, and
The purpose is to provide a new cooking device that eliminates the drawbacks.

Hereinafter, one embodiment of the present invention will be described in detail with reference to the accompanying drawings.

In FIGS. 1, 2, and 3, 1 is a bottomed container built into the main body 2, and a plurality of locking protrusions 12L are provided at appropriate intervals on the outer periphery of the upper end, and on the inner periphery of the upper end. It has a claw 1b that holds the annular backing 3.

Reference numeral 4 denotes a lid body that covers one open end of the bottomed container 1, and an annular fastening member 6 is rotatably engaged with the lower end outer peripheral flange 4a. The outer peripheral edge of the annular fastening member 6 has locking claws 6a bent inward and corresponding to the locking protrusions 1a provided in the bottomed housing 1. is regulated to approximately one pitch of the locking pawl 6a, so that the locking protrusion 1a and the locking pawl 6& are securely engaged at the dead end portion at one end, and completely removed at the other end. .6 is a rotation operation knob for rotating the annular fastening member 5.

7 is a main body side pivot member protruding from the back of the main body 2;
It is rotatably connected to a lid-side pivoting member 8 similarly protruding from the back of the lid via a pivot 9.

Reference numeral 1o denotes a handle for opening and closing the lid 4, which is fixed to the lid 4 with screws or the like.

11.12 is a pressure adjustment hole and a weight provided on the top surface of the lid body 4, and constitutes a weight type pressure adjustment device, which applies pressure to the outside when the internal pressure becomes greater than the load of the weight 12. It is designed to let you escape.

Reference numeral 13 denotes an upper heating element that is airtightly fixed to the lid 4, and its upper surface is covered with a reflecting plate 14.

Reference numeral 16 denotes a lower heating element which is airtightly fixed to the inner bottom of the bottomed container 1. It is constructed in two layers, and an appropriate number of receivers are supported by a stand 16 and the receivers are supported by metal fittings 17.

Reference numeral 18 denotes a temperature sensor for detecting the temperature inside the pressure vessel, which is airtightly fixed to the lid 4 and installed in a hook 19 that supports the main body 2.
3 and the lower heating element 16 are controlled.

Reference numeral 21 denotes a retention sensing lever which is built into the lid side pivot member 8, is pivoted around a horizontal axis by a shaft support 22 on the upper surface of the lid 4, and has one end biased downward by a spring 23. When the bottomed container 1 and the annular fastening member 6 are normally engaged, one end of the protrusion 6 is formed on a part of the upper surface of the annular fastening member 5.
When the bottomed container 1 and the annular fastening member 6 are incompletely fastened, the first lever 216-i comes into contact with a surface lower than the protrusion 5b due to the biasing force of the spring 23. The left end indicated by day moves upwards and the weight 12
It is configured to lift.

Reference numeral 24 denotes a timer for setting the cooking time, which is built into a display board 26 placed at the front of the main body 2.

The display board 26 also includes an upper heating element 13. A changeover switch 26 and a temperature regulator 27 that can be switched to supply power to the lower heating element 15 simultaneously or separately are also built in.

Reference numeral 28 denotes a lid-side pivot member cover that closes the lower opening of the lid-side pivot member 8, and 29 indicates a main body-side pivot member cover, which is fixed with screws or the like.

30 is a bottom plate that closes the lower opening of the hook 19, and 31 is a leg.

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

By setting the rotating clamp 6 fixed to the annular fastening member 6 at a predetermined position, the pivot 9 is used as a fulcrum, and an appropriate number of locking protrusions 12L are provided on the outer periphery of the upper end of the bottomed container 1. During this time, the locking pawl 6a of the annular fastening member 6 rotatably engaged with the lid 4 is automatically positioned, and the lid 4 is attached to the opening of the bottomed container 1. After that, the annular fastening member 6 is rotated by the rotation knob 6.
By rotating the locking protrusion 1a and the locking claw 5a, a pressure vessel is formed, and preparation for energization is completed.

Next, turn the selector switch 26 on to the upper heating element 13. Lower heating element 1
Set the circuit to energize 6 or both, and set the timer 24.
When set to a predetermined time, the pressure vessel is heated. The selector switch 26 is selected depending on the food to be cooked and the cooking performance, and its function will be explained using a typical example.

(A) When the selector switch 26 is set to supply power to the lower heating element 15.

In this case, as long as a container that fits in the bottomed container 1 is used, cooking similar to a pressure cooker, that is, boiling, can be performed in any container.

When water and cooked foods such as beans and root vegetables are placed in a suitable container and placed on the lower heating element 16 and the timer 24 is set to a predetermined scale, the lower heating element 16 heats the container.

When the water in the container is heated, steam is gradually generated.

This steam pressure presses the annular backing 3 against the inner walls of the bottomed container 1 and the lid 4 to seal them. When steam is further generated and the pressure inside the pressure vessel increases, the pressure is maintained at approximately 2 atmospheres by the weight and large pressure regulator, and water boils at approximately 120'G, so food is boiled at 120'C for a short time. What's more, you can boil it until it's soft. At this time, if the temperature is controlled at a temperature slightly lower than 120'C by the temperature detector 18, the controller 2o, and the temperature regulator 27, the internal steam from the weight large pressure regulator will hardly boil over.

(b) When the changeover switch 26 is set to supply power to the upper heating element 13 and the lower heating element 16.

In this case, grilled pork, roast beef, baked potatoes, etc. are cooked in a steamed manner.

In the case of baked potatoes, place the saucer 32 in the bottomed container 1 as shown in FIG. 4, place the potatoes, and set the temperature controller 27 to about 200'C.

When the timer 24 is set to a predetermined scale, the upper heating element increases the pressure as shown in FIG. The temperature of the center of the potato is T.
1 shows the change.

By heating the upper heating element 13 and the lower heating element 16, the temperature T5 at the center of the pressure vessel reaches 200'C at time t11.
~, then controlled around 200°C while maintaining a constant temperature. Potatoes, on the other hand, are heated gradually;
As the potatoes are heated while releasing moisture from their own surface, the inside of the pressure vessel also begins to be pressurized due to the vapor pressure of the evaporation.

At time t2, the weight large pressure regulator operates, and 2
kg/rJ. Therefore, at time t2, the center of the potato, which contains moisture, weighs 2 kg/
It is steamed at a high temperature of about 120' under ctA.

The temperature T2 of the surface of the trenched potato reaches about 180° C. due to the radiant heat from the upper heating element 13.

For this reason, the starch on the surface causes a melanoidin reaction, producing a fragrant taste and aroma, and the inside is steamed at an irises temperature of 120'C, creating a hollow taste. is OF
F is given.

(c) When the selector switch 26 is set to supply power to the upper heating element.

In this case, grilled chicken thighs, chicken wings, fish, etc. are used. Therefore, if the configuration is such that the input to the upper heating body 13 can be increased, the quality of the rice will be better.

The characteristic curve of pressure and temperature is almost the same as shown in Figure 6, but the food will be even more delicious if you turn the food over halfway through the cooking process to use radiant heat from above to burn the surface and bring out the aroma. In addition, by charring the surface, the aminocarbonyl reaction and fat create a deep fry flavor, which eliminates the fishy odor and creates a fragrant aroma.

As is clear from the above description, the electric cooker of the present invention has heating elements at the upper and lower parts of the pressure vessel. It can perform cooking similar to a pressure cooker, boiling food in a short time, making it soft and energy-saving, and by using a saucer or grill, it produces melanoidin reactions, aminocarbonyl reactions, and deep fry flavor phenomena that eliminate the odors of cooked food. It has a very good taste (7 can also be cooked at high speed).

In addition, it has a temperature detector, a control device, and a temperature regulator that detect the temperature inside the pressure vessel and control the calorific value of the lower heating device. Since only the necessary power is supplied, there is no overboiling, which not only saves energy, but also maintains the shape of the food being cooked.

Grilled again 4. It also saves energy when cooking.

Furthermore, since the upper heating element is held on the lid of the pressure vessel, it is easy to take in and out the food, and it is also easy to open the lid during cooking to check the doneness.

In addition, the power supply to the upper heating element and lower heating element can be switched arbitrarily, so the food can be boiled. Boiling, grilling, and grilling can be done freely, expanding the range of cooking options and making operations easier.

[Brief explanation of drawings]

FIG. 1 is a sectional view of an electric cooker showing an embodiment of the present invention;
Figure 2 is a perspective view of the electric cooker in the state of the number of lid surfaces;
FIG. 3 is a perspective view of the electric cooker. Fig. 4 is a cross-sectional view showing the state of cooking a baked potato using the receiver, Fig. 6 is a temperature-pressure characteristic diagram of the main parts, and Fig. 6 is a circuit diagram of the electric cooker. 1...bottomed container, 4...lid, 11.
... Pressure adjustment hole, 12 ... Weight, 13.
... Upper heating element, 16... Lower heating element,
18... Temperature detector, 26... Changeover switch. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 3
Fig. 5 m Temporarily open (C) @ 6 Fig. 6

Claims (4)

[Claims] (1) An electric cooker in which a pressure vessel is constituted by a bottomed vessel and a lid body equipped with a pressure regulating device, and a heating element is provided inside and below the pressure vessel. (2) A temperature detector that detects the temperature inside the pressure vessel. The electric cooking device according to claim 1, wherein the amount of heat generated by the heating element is controlled by a control device driven by the output of the temperature sensor. (3) The electric cooking appliance according to claim 1, wherein the upper heating body is held in the lid body. (4) The electric cooking appliance according to claim 1, further comprising a changeover switch for selecting whether to supply power to the upper and lower heating elements simultaneously or only to one of them.