JPS6141203B2 - - Google Patents

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. I had something to cook.

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

However, animal fat does not emulsify and become gelatinized, and starch, sugar, protein, etc. do not undergo various changes due to high temperatures, and they have the disadvantage of producing an odor that can be called a foul odor. Moreover, it had no cooking purpose other than boiling and steaming.

The present invention provides a new pressure cooker that maintains the advantages of the pressure cooker and eliminates its disadvantages.

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

In Figures 1, 2, and 3, 1 is the main body 2.
It is a bottomed container built in, and a plurality of locking protrusions 1a are provided at appropriate intervals on the outer periphery of the upper end, and
It has a claw 1b for holding the annular packing 3 on the inner periphery of the upper end.

Reference numeral 4 denotes a lid body that covers the upper end opening of the bottomed container 1, and an annular fastening member 5 is rotatably engaged with the lower end outer peripheral flange 4a. The outer peripheral edge of the annular fastening member 5 has locking claws 5a bent inward and corresponding to the locking projections 1a provided on the bottomed container 1, and the rotation range thereof is limited to the locking protrusion 1a provided on the bottomed container 1. The locking protrusion 1a and the locking pawl 5a are restricted to approximately one pitch of the locking pawl 5a, and the locking protrusion 1a and the locking pawl 5a are reliably engaged at the dead end portion at one end, and completely disengaged at the other end. A rotation operation knob 6 rotates the annular fastening member 5.

Reference numeral 7 denotes a main body side pivoting member protruding from the back of the main body 2, which is rotatably connected to a lid side pivoting member 8 similarly protruding from the back of the lid 4 via a pivot 9.

Reference numeral 10 denotes a handle for opening and closing the lid 4, which is fixed to the lid 4 with screws or the like.

11 and 12 are pressure regulators provided on the top surface of the lid 4, and when the internal pressure becomes greater than the load of the weight 12, the pressure is released to the outside.

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 15 denotes a lower heating element airtightly fixed to the inner bottom of the bottomed container 1, which has a double structure and is supported by an appropriate number of pedestals 16 and holders 17.

Reference numeral 18 denotes a temperature sensor that detects the temperature inside the pressure vessel, which is airtightly fixed to the lid body 4 and installed in a housing 19 that supports the main body 2, as well as a control device 20 that detects the temperature inside the pressure vessel. The amount of heat generated by the body 15 is controlled.

Reference numeral 21 denotes an engagement sensing lever which is built into the lid body side pivot member 8, is pivoted around a horizontal axis by a shaft support 22 on the upper surface of the lid body 4, and has one end biased downward by a spring 23. When the bottomed container 1 and the annular fastening member 5 are normally engaged, one end of the annular fastening member 5 comes into contact with the upper surface of the protrusion 5b provided on a part of the upper surface of the annular fastening member 5, and the bottomed container 1 and the annular fastening member 5 are connected to each other. When the fastening member 5 is incompletely fastened, the lever 21 comes into contact with a surface lower than the protrusion 5b, so the left end of the lever 21 shown in FIG. There is.

24 is a timer for setting the cooking time;
It is built into a display board 25 placed at the front of the screen.
The display board 25 also includes a changeover switch 26 and a temperature regulator 27 that can be switched to supply power to the upper heating element 13 and the lower heating element 15 simultaneously or separately.

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 frame 19;
1 is the leg.

The system is constructed as described above, and its operation will be explained next. Rotating knob 6 fixed to annular fastening member 5
By setting it in a predetermined position, an annular ring rotatably engaged with the lid 4 between an appropriate number of locking protrusions 1a provided on the outer peripheral edge of the upper end of the bottomed container 1, using the pivot 9 as a fulcrum. The locking claw 5a of the fastening member 5 is automatically positioned, and the lid 4 is attached to the opening of the bottomed container 1. Thereafter, by rotating the annular fastening member 5 using the rotation knob 6, the locking protrusion 1a and the locking claw 5a are engaged to form a pressure vessel, and preparation for energization is completed.

Next, when the changeover switch 26 is set to a circuit for energizing the upper heating element 13, the lower heating element 15, or both, and the timer 24 is set for a predetermined time, the pressure vessel is heated. The selector switch 26 is selected depending on the food to be cooked and the way the food is cooked, 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, if you use a container that fits in bottomed container 1,
Cooking in any container is similar to that in a pressure cooker, i.e. boiling.

Put water and cooked foods such as beans and root vegetables in a suitable container.
When placed on the lower heating element 15 and setting the timer 24 to a predetermined scale, the lower heating element 15 heats it.

When the water in the container is heated, steam is gradually generated, and this steam pressure causes the annular packing 3 to close the bottomed container 1.
and is pressed against the inner wall of the lid 4 to seal it. When steam is generated and the pressure inside the pressure vessel increases, a weight-type pressure regulator maintains it at about 2 atmospheres, and water boils at about 120℃, so the food is boiled at 120℃ in a short time. It can be boiled until soft. At this time, if the temperature is controlled at a temperature slightly lower than 120° C. by the temperature detector 18, the control device 20, and the temperature regulator 27, the internal steam will hardly boil over from the weight type pressure regulator.

(b) When the changeover switch 26 is set to supply power to the upper heating element 13 and the lower heating element 15.

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

In the case of baked potatoes, after setting the saucer 32 in the bottomed container 1 as shown in Fig. 4, put the potatoes in and set the temperature controller 27 to about 200°C, and set the timer 24 to a predetermined scale to heat the top part. Electricity is supplied to the body 13 and the lower heating body 15 at the same time, and both generate heat. This is shown in Figure 5 as pressure P, temperature T ₃ at the center of the pressure vessel, temperature T ₂ on the surface of the potato,
The temperature at the center of the potato is defined as T ₁ , and its change is shown. Due to the heating of the upper heating element 13 and the lower heating element 15, the temperature T ₃ of the center part of the pressure vessel increases at the time t ₁ .
After reaching 200℃, the temperature is controlled around 200℃ while maintaining a constant temperature range. On the other hand, the potatoes are heated gradually, releasing the moisture on their own surface, and the pressure of the evaporating steam also begins to pressurize the inside of the pressure vessel.

At time t ₂ , the weight-type pressure regulator starts working and maintains the pressure at 2Kg/cm ² . Therefore, at time t ₂ , the center of the potato, which contains moisture, is 2
It is steam-cooked at a high temperature of about 120℃ under Kg/ ^cm2 . In addition, the temperature T ₂ of the surface of the potato is determined by the upper heating element 13.
It is heated by radiant heat and reaches approximately 180℃. For this reason, the starch on the surface causes a melanoidin reaction, producing a fragrant taste and aroma, and the interior is steamed at a high temperature of 120 degrees Celsius, giving it a hot, crunchy taste.

When the predetermined time _t3 comes, the timer 24 turns off the power.

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

In this case, grill chicken thighs, chicken wings, fish, etc. Therefore, if the configuration is such that the input to the upper heating body 13 can be increased, the performance will be better.

The characteristic curve of pressure and temperature is almost the same as shown in Figure 5, but the food will be even more delicious if you turn the food over halfway through the cooking process to use the radiant heat from above to burn the surface and bring out the aroma. In addition, by charring the surface, an aminocarbonyl reaction occurs and the fat becomes a deep fry flavor, which eliminates the fishy odor and creates a fragrant aroma. As is clear from the above description, according to the present invention, there is provided a main body, a lid body housed in the main body, pivotally attached to the back of the main body, and capable of being opened and closed by rotation of an annular fastening member, and a bottomed container. and a pressure vessel constituted by,
The pressure vessel is provided with an upper heating element airtightly fixed to the lid and a lower heating element airtightly fixed to the bottomed container, and power is supplied to the upper heating element and the lower heating element simultaneously or Equipped with a selector switch that allows you to select only one of the two,
In addition to the features of conventional pressure cookers, which allow you to cook soft food in a short time and in an energy-saving manner,
It produces a melanoidin reaction that eliminates the smell of cooked food, an aminocarbonyl reaction, and a deep fry flavor phenomenon, allowing for extremely delicious cooking.

In addition, the upper heating element is fixed to the lid, and this lid is pivotally attached to the back of the main body, and can be opened and closed with the bottomed container by rotating an annular fastening member, allowing you to take food in and out. Not only is it easy to open the lid in the middle of cooking to check the doneness, but also the power supply to the upper heating element and lower heating element can be switched arbitrarily using a switch, so you can boil, simmer, and bake. , you can bake freely,
As a result, it has various excellent features such as a wider range of cooking options and easier operation.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of an electric cooker showing an embodiment of the present invention, FIG. 2 is a perspective view of the electric cooker with the lid open, and FIG. 3 is a perspective view of the electric cooker.
FIG. 4 is a sectional view showing how a baked potato is cooked using a saucer, FIG. 5 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, 15
... Lower heating element, 18 ... Temperature detector, 26 ...
Changeover switch.

Claims (1)

[Scope of Claims] 1. A pressure vessel consisting of a main body, a lid body housed in the main body, pivotally attached to the back of the main body, and capable of being opened and closed by rotation of an annular fastening member, and a bottomed container. The pressure vessel is provided with an upper heating element airtightly fixed to the lid and a lower heating element airtightly fixed to the bottomed container, and the upper heating element and the lower heating element are connected to each other. An electric cooker equipped with a switch that allows you to select power supply either simultaneously or only on one side. 2. The lid body airtightly fixes a temperature sensor that detects the temperature inside the pressure vessel, and is equipped with a control device that controls the amount of heat generated by the upper heating element and the lower heating element based on the output of this temperature sensor. An electric cooker according to claim 1.