JPS62152414A - Electric kettle - 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 Field of Industrial Application The present invention relates to an electric kettle to which a novel rice cooking top is applied, for use in general households.

Conventional technology In recent years, electric rice cookers have been equipped with electronic control circuits, and the initial low heating - late high heating method, which has been the basic pattern of rice cooking since ancient times, is the so-called ゛ slow start, medium fluctuate,
``It has become common to use this electronic control circuit to control the heat level of the rice cooker.In the past, rice had to be soaked in water for about 30 minutes, rather than being cooked immediately after washing. According to the control circuit, the rice is maintained at a temperature of 50 to 60°C, which is the temperature at which rice easily absorbs water, so it only takes about 15 minutes to absorb water, which is about 15 minutes shorter than with a conventional electric oven. However, even with the electricity provided by this electronic control circuit, the cooking time would take anywhere from 50 minutes to an hour, including the unevenness after cooking.
In that case, some uneven cooking would occur.

Problems that the invention seeks to solve On the other hand, with the spread of frozen foods, the amount of time it takes to prepare meals in general households has generally been shortened, but only rice, the staple food, takes a long time to prepare. There is a strong desire to shorten the rice cooking time, such as when you want to cook rice in a short time for guests, etc. In this case, instead of trying to shorten the cooking time by increasing the power, it is desired to completely complete the processes of water absorption, cooking, and evenness to make delicious rice that is evenly cooked.

Means for Solving the Problems In order to solve the above problems, the electric cooker of the present invention includes an electric cooker main body, a pot detachably housed in the main body,
The main body has an outer lid that can be opened and closed to open and close the upper opening of the main body, and an inner lid that covers the upper opening of the pot and forms a space between the lower surface of the outer lid and the upper surface of the inner lid. In order to use the space formed in between as a preheating tank for storing and preheating the water necessary for cooking rice in addition to the pre-absorption of water by the rice, the inner lid is used as the main body to form a container, and The container IN a is equipped with an on-off valve for discharging the stored and preheated water into the pot, and a preheater is arranged around the preheating tank.

In the above-mentioned electric kettle, the inner pot only contains rice and the amount of water that must be absorbed by the time the rice is heated to be cooked.
The other water necessary for cooking is put into the preheating tank, and the preheating tank is heated to boil the water in the tank during forced water absorption to bring the inside of the inner pot to 50 to 60'C. After water absorption is completed, this boiling water is transferred to the inner pot to effectively cook rice.

Function In the electric kettle of the present invention, when water is absorbed in the above structure, the inner pot only contains enough water to submerge the rice, and has a small heat capacity.
It is possible to raise the temperature to ~60°C. Therefore, this forced water absorption time can be shortened from the conventional 15 minutes to about 13 minutes. Moreover, during this water absorption time, the water for cooking in the prefP tank is boiled, so conventionally, the water temperature in the pot at the time of cooking is 100°C.
It is now possible to reduce the time from about 3 to 18 minutes to about 5 to 10 minutes. As a result, the total cooking time is l
Since the time can be reduced by approximately 0 minutes, and the water in the pot can be heated evenly, the rice can be cooked better than before with less unevenness.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to FIG. (1) is the main body of the electric cooker, (2) is an electronic control circuit installed in the side wall of the main body (1) for power control during rice cooking, (3) is the electronic side ull 1ffl path (2) Display board that stores the rice cooking progress and displays the progress of rice cooking (4
) is a heating plate whose power is controlled by an electronic control circuit (2), and is installed at the inner bottom of the main body il+, and (5j is a heating plate that is powered by the electronic control circuit (2))
(6) is a double-structured outer lid that covers the top opening of the main body (1) in a manner that can be opened and closed; (7j is the pot (5); An inner lid that covers the upper opening, formed by drawing a thin metal plate onto a flat container such as a dish type, and forming a preheating tank between the lower surface of the outer lid (6) and the outer lid (8). a preheating heater (9) that heats water in the inner lid (7) as the preheating tank fixed to the inner lower surface;
101 is a water inlet formed on the lower surface of the inner lid (7); (101 is a water inlet (9) fixed to the lower surface of the outer lid (6);
This is a solenoid valve that seals the

When cooking rice in the above step 114, put rice and the amount of water that the rice should absorb before the rice is heated (the amount of water should be at least enough to cover the top of the rice). , set this in the main body (1), set the inner M (7) in the upper opening of the pot (5), and pour the specified amount of water into the inner lid (7) (I'p:ff). After filling, close the outer lid (6). When you start cooking rice in this state,
The water absorption process is called pre-cooking, and the hot plate (4) and the preheater (81) are appropriately energized.At this time, the pot (5)
) contains only rice and a small amount of water, and the temperature inside the pot (5) rises easily and quickly to 50-60°C. Meanwhile, the water for cooking that is placed in the preheating tank on the inner lid (7) is heated to 100°C by the preheater (8) during this time and boils. That is, in this example, 13
After a few minutes, the rice in the pot (5) will have absorbed enough water, and from this point on, the heating plate (4) will be supplied with full power and will begin the cooking process.
At the same time, the boiling water in the preheating tank is used as water for cooking in the pot (5).
supplied within. This is done by moving the solenoid valve α0) locked to the outer lid (6) upward and opening the water inlet (9) provided in the inner lid (7). therefore,
In the cooking process, the temperature inside the pot (5) sufficiently reaches 100'C in about 5 to 10 minutes depending on the amount of rice cooked. The subsequent shading process and additional cooking process are the same as before.

As described above, according to the configuration of the present invention, the rice cooking time is reduced by about 10 minutes compared to the conventional rice cooking method.

Furthermore, since the amount of water used in the pre-cooking process is small, uniform heating is possible;
By pouring boiling water at 00°C, the temperature inside the pot becomes easily uniform, making it possible to eliminate the uneven cooking that previously occurred.

Effects of the Invention As described above, according to the present invention, a preheating tank is formed with the inner lid as the main body, and a preheating heater for heating the preheating tank is provided inside the outer lid, so that the 1J (necessary for water absorption of rice) during cooking is provided. The water in the preheating tank is heated to boil water, and when the rice is finished cooking, this boiling water is used to quickly and evenly heat the inside of the pot, thereby shortening the overall cooking time and reducing uneven cooking. It is also possible to obtain the effect of eliminating the problem.

[Brief explanation of drawings]

The figure is a sectional view showing an electric kettle according to an embodiment of the present invention. (1) Main body (2)...Electronic control circuit (3)・・・Display board (4)・・・Hot plate (!5)・・・Pot (6)・・・Outer lid (7) Inner lid (8)・・・Preheater (9)・・・Water inlet (10)・・・Solenoid valve Patent applicant Matsushita Electric Industrial Co., Ltd. Representative Shinji Ken Department (1 other person)

Claims (1)

[Claims] An electric kettle body, a pot removably housed in the body, an outer lid that can be opened and closed to open and close the top opening of the body, and a space that covers the top opening of the pot and the bottom surface of the outer lid. In order to use the space formed between the lower surface of the outer lid and the upper surface of the inner lid as a preheating tank for storing and preheating water necessary for cooking rice in addition to preliminary water absorption of rice. , a container structure is formed that mainly includes the inner lid, and the container structure is equipped with an on-off valve mechanism for discharging the stored and preheated water into the pot, and the container structure is equipped with an on-off valve mechanism for discharging the stored and preheated water into the pot, and the preheating tank is preheated in the outer periphery of the preheating tank. An electric kettle characterized by a heater.