JPS6227806B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heat-retaining cooker that suppresses discoloration of cooked rice in a pot or generation of a heat-retaining odor during heat retention.

In JIS standards, the heat retention temperature of electronic jars and electronic jar rice cookers is set at 71±6°C, and this is based on the following reasons.

That is, maintaining the temperature that is considered preferable when eating, and maintaining the temperature to prevent spoilage.

The temperature in the human oral cavity is approximately 37℃, and sourness hardly changes depending on temperature, but taste sensitivity varies considerably depending on temperature, such as bitterness and bitterness, which become less noticeable as the temperature rises. As a result, it was necessary to consider the temperature at which food should be eaten depending on the type of food.

Generally, hot foods require a temperature of 60℃ or higher, and 66
It is said that the optimum temperature is around ℃.

Regarding spoilage of rice in a thermal cooker,
In general, the growth of spoilage bacteria is inhibited at temperatures above 58℃, but in general households there are various factors such as the degree of cleaning of the pot, the effect of bacteria falling into the air when opening and closing the lid, and whether or not to put shiyamoji inside the pot while keeping it warm. At present, the temperature is kept at around 73 degrees Celsius to ensure safety.

On the other hand, regarding the deterioration of the taste of rice, there are dry discoloration, generation of heat retention odor, etc., and the degree of deterioration increases as the temperature increases, so the optimal temperature for taste retention is 60 to 67 degrees Celsius. If it is possible to prevent spoilage within this temperature range, delicious rice can be served even if kept warm.

Rice spoilage bacteria are aerobic, so their growth is inhibited when oxygen levels drop.

The present invention prevents spoilage by attaching an oxygen absorbing device to a heat-retaining cooker and lowering the oxygen concentration inside the pot, thereby making it possible to keep the food at a temperature of 60 to 67°C, which is suitable for taste.

An embodiment of the present invention will be described above with reference to the accompanying drawings.

In the drawings, 1 is a main body, and a protective frame 3 is provided inside with a heat insulating material 2 interposed therebetween. 4 is protection frame 3
The bottom surface of the pot 5 is heated by a rice cooking heater placed on the inner bottom surface of the pot 5.

Reference numeral 6 denotes a center thermostat that appears in and out of the through hole in the center of the rice cooking heater 4 and operates by sensing the temperature at the bottom of the pot 5. Its operation is transmitted to the rice cooking lever 7 to turn off the completed contact plate 8, etc. playing a role. 9 is a heat-retaining heater wrapped around the upper part of the protective frame 3; 10 is a thermal reed switch that is attached to the outer surface of the protective frame 3 and serves to control the temperature when keeping warm; 11 is an inner lid placed on top of the pot 5. , 12 is an inner lid packing, which serves to increase the internal pressure of the pot 5 and to increase the airtightness inside the pot 5 when the deoxidizing function is activated during heat retention. A valve holder 13 is attached to the inner lid 11, and a pressure regulating valve 14 is inserted into the central hole to prevent the pressure inside the pot 5 from rising above a certain value. 15 is an outer lid that covers the top surface of the main body 1, 16 is a top heater installed inside this outer lid 15, 17 is a lid insulation material provided inside the outer lid 15, 18 is a bottom insulation material, and 19 is an oxygen absorber. The device is connected to the pot 5 via a connecting pipe 20. Note that another connecting pipe connected to the pot 5 (not shown) is provided, and is connected to the connecting portion 19a of the oxygen absorbing device 19. 21 is a connecting cushion rubber attached to the tip of the connecting pipe 20. The deoxidizer 19 has the configuration shown in FIG. A positive electrode 22 is made of a material such as copper or nickel. The negative electrode 23 is made of carbon. 24 is a lead wire, 25 is a reduction pipe, and 26 is an electrolytic solution using potassium hydroxide solution. 27 is an electrolytic cell.

Next, its operation will be explained.

When rice and water are put into the pot 5 and the center thermostat 6 is turned on through the rice cooking lever 7, the completed contact plate 8 is closed, the rice cooking heater 4 generates heat, and rice cooking is started. When the rice is finished, the temperature at the bottom of the pot 5 rises, the center thermostat 6 is activated, the completion contact plate 8 is turned off, and the circuit is kept warm. When the heat retention state is reached, the rice cooking heater 4 and the heat retention heater 9,
The lid heaters 16 are connected in parallel, voltage is also applied to the circuit of the deoxidizer 19, and the device 19 starts operating. The overall circuit diagram is shown in Figure 3.

The deoxidizer 19 takes in oxygen in the pot 5 through the connecting pipe 20 and releases it into the electrolytic solution 26 through the following reaction.

At the negative electrode 23, O ₂ +2H ₂ O+4e→4OH ^- At the positive electrode 22, 4OH ^- →O ₂ +2H ₂ O Due to the continuous action of this reaction, the amount of oxygen in the pot 5 is
It will be less than 1/100th.

Therefore, since the oxygen concentration in the pot 5 decreases, it is possible to inhibit the growth of spoilage bacteria without setting the temperature excessively, and the temperature within the range of 60 to 67 degrees Celsius is less likely to cause deterioration in taste. It can be kept warm with
It also helps save power when keeping warm.

As described above, the present invention has great industrial value as it prevents deterioration during heat retention by deoxidizing the inside of the pot.

[Brief explanation of the drawing]

FIG. 1 is a sectional side view of a jar rice cooker according to an embodiment of the present invention, FIG. 2 is an explanatory diagram of the main parts thereof, and FIG. 3 is a circuit diagram thereof. 1... Main body, 2... Insulating material, 3... Protective frame, 5... Pot,
19...Oxygen absorber.

Claims (1)

[Claims] 1. A heat-retaining cooker characterized in that a rice cooking heater is attached to the bottom of a protective frame provided inside the main body via a heat insulating material, and an oxygen absorbing device is provided on the main body to communicate with a pot inserted within the protective frame. .