JPS63254318A - Cooking utensil with steam heating - Google Patents

Abstract

PURPOSE:To make the temperature distribution in a cooking area uniform by providing in the inside of a main body a steam supply device in the cooking area, temperature sensor, and temperature control device and providing a steam supply pipe which is provided with a plurality of steam supply holes at the lower section of the cooking area. CONSTITUTION:Steam supply holes 14A are constituted so as to have their total area sufficiently large for the supply amount of steam and the jetting speed of steam 17 is set as low as possible, and, further, because the direction of its jetting is horizontal or downwards, the steam 17 not only mixes with the air 18 and diffuses into it but also is replaced with the air 18 in the cooking area 2 slowly due to the difference of specific gravity with natural convection accompanied. Accordingly the temperature distribution in the cooking area becomes uniform. Now, if steam is supplied so as to make the volume ratio of the steam about 70%, the temperature T1=90 deg.C is held. The temperature of the mixture gas 19 in the cooking area 2 rises with the increase in the volume ratio of saturated steam, and the steam 1 that was consumed for heating of food 12 becomes drain water 9 and stays in a drain receiver 8.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a steam cooking device that uses latent heat of steam to cook and keep food warm.

(Prior art) Each food has its own optimal heating temperature.2 For example, a soft-boiled egg can be heated to a good soft-boiled state when heated at about 70'C, and a diluted egg can be heated to a good solidified state when heated at 85-90°C. is obtained.

In addition, when potatoes are heated to 75-85°C, the amount of sugar reaches its maximum, increasing the sweetness and also keeping the food warm.

Thawing requires heating at a lower temperature.

However, the conventional cooker of this type was the JP-A-57-7.
As disclosed in Japanese Patent No. 7832, a certain amount of steam is supplied to the inside of the refrigerator, and cooking is performed while the steam is released through a gap in a door at the top or side of the interior of the refrigerator.

As disclosed in Japanese Patent Application Laid-Open No. 81-41419, there is a system that circulates steam within the refrigerator using a circulation fan and adjusts the amount of steam supplied to achieve energy-saving operation.

(Problem to be solved by the invention) However, in the conventional method, cooking is carried out at a temperature of around 100'C by supplying steam, and in the former case, temperature control cannot be performed and steam is wasted. It is something to consume, and in the latter case! The cost will increase by the amount of ring 7, and.

There was a problem that temperature control was not possible.

(Means for Solving the Problems) The present invention has been made in order to solve the above problems. A steam supply pipe having a plurality of steam supply holes is provided at the bottom of the cooking area.

(Function) By doing this, a mixed gas of steam and air is created in the cooking region, and the volume ratio of steam in the mixed gas is controlled to control the temperature so as to make the temperature distribution in the cooking region uniform.

(Example) Two embodiments of the present invention will be described below with reference to the drawings.

In the figure, 1 is the main body of the steam heating cooker with a cooking chamber 1A inside, and 2 is the cooking chamber 1A in the space above the dotted line A.
It shows a cooking area provided inside the cooking plate 13 for steam heating cooking of food 12 placed on a cooking plate 13.

The cooking area 2 has an upper wall 10. Side wall 11. Bottom drain receiver 8
An atmospheric communication part 15 is provided on the side wall 11 at the lower part of the 9-dot line to communicate with the atmosphere, and the cooking area 2 constitutes a closed space. 16 is a lower space provided in the cooking chamber 1A below the dotted line A, and the cooking area 2 near this space 16
A steam supply pipe 14 communicating with the steam supply means 3 is provided therein. Further, the steam supply pipe 14 is provided with a plurality of steam supply holes 14A. The steam supply hole 14A is provided on the side or lower surface of the steam supply pipe 14 so that steam is uniformly spouted in the horizontal direction of the cooking area 2.

Further, the steam supply means 3 is a boiler equipped with a water supply device (not shown) and a steam heater 301 for generating steam. Further, a temperature sensor 40 such as a thermistor is installed on the side wall 11 in the cooking area 2 to detect the temperature of the cooking area 2.
1 is provided. Reference numeral 8 denotes a drain receptacle, which is provided at the bottom of the cooking chamber IA, and is a part for collecting drain 9 generated by steam consumed in heating the cooking area 2. Reference numeral 6 denotes a temperature control means, which is provided inside the main body 1 and has a microcomputer 601 (hereinafter referred to as microcomputer), which uses the output signal from the operation means 5 and the output signal from the temperature detection means 4 to control the built-in energization control means 602. The steam supply means 3 is controlled by the output signal. Reference numeral 7 denotes a display means that is displayed based on the output signal from the temperature control means 6.

A start button 501 operates the steam heater 301 via the start means 6039 and the energization control means 602 in response to a signal input to the microcomputer 601. A temperature setting button 502 is used to arbitrarily set the temperature of the cooking area 2 (for example, temperature T1=90° C.), and its output signal is input to the temperature setting means 604 in the microcomputer 601.

A heating time setting button 503 is used to set an arbitrary cooking time (for example, time 01230 minutes), and its output signal is input to the time setting means 605 in the microcomputer 601. These buttons 501, 502, and 503 are all provided within the operating means 5.

In addition, the microcomputer 601 also includes a clock means 606 and a stop means 607.

Next, the operation of the two embodiments will be described.

First, the food 12 is placed on the cooking plate 13 in the cooking area 2 in the cooking chamber 1A, and the necessary water is supplied to the steam supply means 3 in advance.

Next, use the temperature setting button 502 to input the temperature T1=90°C. Next, press the heating time setting button 503 to set the time to 01.
Enter 230 minutes. Now 1 food 12 at 90°C 3
Input to cook for 0 minutes. Then 9 display means 7
30 minutes will be displayed digitally. Then, turn on the start button 501.

When the information is input to the microcomputer 601, cooking starts.

Therefore, the 9 display means 7 displays a countdown as time passes, displays the remaining time, and the start means 603 turns the energization control means 602 to ONE, energizes the steam heater 301, and the steam supply means 3 supplies the steam 17 to a plurality of steams. It is supplied to the lower space 16 of the cooking area 2 through the hole 14A.

Initially, the cooking area 2 is occupied by air 18 at room temperature, but the steam 17 uniformly supplied to the lower part of the cooking area 2 is mixed into the air 18 by diffusion, and the difference in specific gravity (air 1. If it is 0, the steam will rise to the top of the cooking area 2 by a light weight of 0.6).

At this time, since the cooking area 2 constitutes a closed space above the dotted line A, the steam 17 does not escape to the outside.

Further, the total cross-sectional area of the steam supply holes 14^ is configured to have a sufficiently large cross-sectional area relative to the amount of steam supplied.

The jetting speed of the steam 17 is set as low as possible.

Furthermore, since the direction of the ejection is horizontal or downward, the steam 17 not only mixes with the air 1'θ by diffusion, but also gradually flows into the air 1 in the cooking area 2 due to the difference in specific gravity.
8 and natural convection.

That is, steam is supplied horizontally with uniform vapor density, and the air 18 slowly descends and moves into the lower space mold 6.

Therefore, it is due to the mixing effect due to diffusion and the difference in specific gravity.

Inside the cooking area 2 due to the gradual rise of steam 17.

Uniform steam17. A mixed gas 19 of air 18 is formed, and the temperature distribution becomes uniform.

Furthermore, by supplying the steam 17, the steam 17 of the mixed gas 19
The components increase and the temperature rises by m degrees.

Here, since the cooking area 2 communicates with the atmosphere via the atmosphere communication part 15, the normal pressure is 1 atm (hereinafter, 1 atm = 1
．． 03323 kqf/A), the mixed gas 19 has a pressure of 1 atm, and the sum of the partial pressures of the air 18 and the steam 17 is 1 atm. That is, the temperature within the cooking area 2 is determined by the steam partial pressure.

Now, in FIG. 2 showing the relationship between temperature and volume ratio, if steam is supplied so that the volume ratio of steam is about 70%, the temperature 'l'1=9Q°C is maintained.

Therefore, the temperature of the gas mixture 19 in the cooking area 2 is.

The steam 17 that rises as the volume ratio of saturated steam increases and is consumed for heating food 12 and the like becomes drain 9 and accumulates in drain receiver 8.

Therefore, the temperature of the temperature sensor 401 that detects the temperature of the mixed gas 19 rises as shown in FIG.

When the food 12 is heated, the center temperature of the food 12 also rises as indicated by the dotted line. The amount of steam 17 supplied is 100% commensurate with the rating of the steam heater 301. The temperature rise curve φ1 of the temperature sensor 401 is at one point.
That is, when the set temperature TI = 90°C is reached, the temperature setting means 604 activates the stop means 607, the 2nd current supply control means 802 responds, and turns off the steam heater 301.
The supply of steam 17 by the steam supply means 3 is stopped.

Then, the temperature of 2 foods 12 will be a different temperature increase curve φ
As shown in FIG. 2, the temperature of the mixed gas 19 decreases due to heat radiation from both walls 10 and 11.At this time, due to the volume reduction due to the liquefaction of the steam 17, air 18 is sucked in through the atmosphere communication part 15, and the cooking area The steam mixing ratio within 2 is reduced.

In FIG. 4, when the temperature reaches point b, that is, temperature T2, the temperature sensor 401
In response to the signal, the temperature setting means 604 is activated, the starting means 603 responds, and the energization control means 602 is activated to turn on the steam heater 301 and supply steam 17. The supplied steam 17 becomes a mixed gas 1 due to diffusion and convection due to the difference in specific gravity.
This operation is repeated to set the temperature of cooking area 2 to temperature T1.
- temperature T2, and the temperature of one food item 12 rises as shown by another temperature rise curve φ2.

As the temperature of the food 12 rises, the 1M air consumption decreases, and the average energization rate φ3 decreases as shown in FIG.

At the same time, the amount of steam supplied also decreases as shown by curve φ4.

The clock means 607 measures the heating time up to the preset heating time, and when the time reaches 9 hours θ1 = 30 minutes, the display means 7 shows 0.
The minute is displayed and the stop means 607 is activated to lock the start means 603. Therefore, the energization control means 602 @
tfLr Steam heater 301 is turned off, steam supply is stopped, and cooking ends.

The operation will not start unless the start button 501 is pressed again.

In this embodiment, the upper wall 10 of the cooking area 2. Although the side wall 11 is a closed space, it is not limited to a closed space as long as a mixed gas can be formed by applying the above-mentioned difference in specific gravity even if there are small holes corresponding to the amount of steam supplied.

(Effects of the Invention) As described above, the present invention has the effect of providing an inexpensive steam heating cooker that has an optimal temperature for nine foods, has a uniform temperature distribution, and is capable of energy-saving operation.

[Brief explanation of the drawing]

FIG. 1 shows a schematic sectional view of a steam heating cooker according to an embodiment of the present invention, FIG. 2 is a diagram for explaining the volume ratio and temperature of a mixed gas of steam and air, and FIG. A block diagram for explaining the operation. FIG. 4 is a characteristic diagram for explaining the operation during cooking. 1...Main body, IA...Cooking compartment, 2...Cooking area,
3... Steam supply means, 4... Temperature detection means, 6...
- Temperature control means, 14... steam supply pipe, 14... steam supply hole.

Claims (1)

[Claims] A cooking chamber (1A) is provided inside the main body (1), and this cooking chamber (
A cooking area (2) is provided in the cooking area (1A), and the cooking area (2) is
) and a steam supply means (3) for supplying steam to the cooking area (
The temperature detection means (4) of 2) and the temperature control means (6) of the cooking area (2) are provided in the main body (1).
A steam supply pipe (14) comprising a plurality of steam supply holes (14A) is provided at the bottom of the steam supply means (3).
) A steam heating cooker characterized by being connected to.