JPWO2016072203A1 - Electric cooker - Google Patents

Abstract

A suction unit (45) is operated while being detected by a food strip detection unit (11), thereby preventing a decrease in nutritional components due to oxidation of the food and preventing the food strip from entering the suction unit (45). An electric cooker (1) that can prevent suction is provided. SOLUTION: A container (2), a cooking member (3) for cooking food contained in the container (2), a drive unit (44) and a suction unit (45) are incorporated, and the container (2) is attached and detached. A body (4) that is freely mounted, a lid (5) having a protruding nozzle portion (51a), and a food strip detection unit (11) that detects the flow of the food strip toward the protruding nozzle (51a). ) And a control unit (13) that controls the operation of the drive unit (44) and the suction unit (45) according to the detection result of the food strip detection unit (11). The control unit (13) stops at least the operation of the suction unit (45) when the food strip detection unit (11) detects the flow of the food strip toward the protruding nozzle unit (51a). Electric cooker (1) characterized by the above. [Selection] Figure 2

Description

  The present invention relates to an electric cooking device.

  2. Description of the Related Art Conventionally, electric cookers such as a juicer for making juice from ingredients such as fruits and vegetables (hereinafter referred to as ingredients) and a food processor used for cooking other than juice such as preparing various dishes are known. The electric cooker includes a container for storing food, a cooking member provided at the bottom of the container, and a main body with a drive motor for driving the cooking member, and the container for storing the food is attached to the main body. By rotating the cooking member with the drive motor, various cooking (hereinafter referred to as cooking) such as cutting, crushing, and stirring the food in the container is performed. In this electric cooking device, there is a problem that food ingredients are mixed with air and oxidized during cooking to reduce nutrient components, and in recent years, intensive studies have been made to solve this problem (Patent Document 1).

  For example, in Patent Document 2 (conventional example), as shown in FIG. 14, food (not shown) is accommodated by a lid 115 having an intake means 116 (having a switching valve 120 and a suction pump 116a) inside. The container 160 is covered, the air in the container 160 is sucked into the low oxygen state by the suction pump 116a, the switching valve 120 is switched, the food is cut by the cutter 190, and the nutrient component is reduced by the oxidation of the food. An electric cooker 100 to prevent is disclosed.

JP 2014-73276 A JP 2008-206907 A

  However, in the electric cooking device 100 disclosed in Patent Document 2, since the air in the container 160 directly flows into the suction pump 116a, the fine ingredients cooked by the cutter 190 during the operation of the suction pump 116a, during cooking Ingredients such as water droplets, bubbles, and water vapor evaporated from the water droplets adhering to the container 160 before cooking (hereinafter referred to as food fines) (not shown) are sucked into the suction pump 116a. There is a possibility that the suction pump 116a may malfunction.

  The present invention is made in view of the above-described circumstances, and cooks food with the inside of the container in a low-oxygen state while detecting the food strip by the food strip detection unit when operating the suction unit. Then, while preventing the reduction | decrease of the nutrient component by oxidation of a foodstuff, it prevents that a foodstuff fine piece is attracted | sucked in a suction part, and is providing the electric cooker which can improve the durability of a suction part.

  The invention according to claim 1, which has been made in order to solve the above-described problem, is a container that opens at least one end and accommodates food, and the food that is pivotally supported by the container and accommodated in the container. A cooking member for cooking, a drive unit for driving the cooking member, and a suction unit for sucking air in the container, and a body on which the container is detachably mounted, and a suction port to the suction unit A lid that fits into the open end of the container, and a thin food material that detects a flow toward the protruding nozzle portion due to a food strip generated during cooking in the cooking member. An electric cooker comprising: a piece detection unit; and a control unit that controls operations of the drive unit and the suction unit according to a detection result of the food strip detection unit, wherein the control unit is the protrusion The flow of the food strip toward the nozzle portion If detected by the single detection unit, characterized in that stops the operation of at least the suction unit.

  According to the first aspect of the present invention, when the suction strip is operated, the food strip detection unit detects the food strip while cooking the food in a low oxygen state in the container, thereby oxidizing the food. It is possible to prevent the nutritional component from being reduced by, and to prevent the food strip from being sucked into the suction part, thereby improving the durability of the suction part.

  Invention of Claim 2 is the electric cooker described in Claim 1, Comprising: In the said cover body, the sealing position which seals the said protrusion nozzle part, and the separation position which spaces apart from the said protrusion nozzle part And a sealing swing valve that seals the protruding nozzle portion according to the state in the container is formed.

  According to the second aspect of the present invention, a large amount of food strips, particularly bubbles, are generated in the container by swinging the sealing swing valve between the sealing position and the separation position, and the protruding nozzle portion When raised to near, the sealing rocking valve is lifted by the food strip and moved to the sealing position to prevent the food strip from flowing into the protruding nozzle portion.

  The invention according to claim 3 is the electric cooking device according to claim 2, wherein the food strip detection unit detects pressure in the container, and the control unit detects the food strip detection. Detecting the flow of the food strip toward the projecting nozzle portion from the detected pressure fluctuation of the portion, and stopping at least the operation of the suction portion.

  According to the third aspect of the invention, the flow of the food strip flowing into the protruding nozzle portion is determined by determining the abnormal state using the pressure detected by the food strip detection unit and stopping the operation of the suction unit. Can be regulated. According to the invention of claim 3, since the abnormal state can be determined using only the pressure detected by the food strip detection unit, the electrical resistance is converted into an electrical signal as the food strip detection unit. A pressure sensor can be used, and the manufacturing cost of an electric cooking device can be reduced.

  The present invention is made in view of the above-described circumstances, and cooks food with the inside of the container in a low-oxygen state while detecting the food strip by the food strip detection unit when operating the suction unit. Thus, it is possible to provide an electric cooker that can prevent the nutritional components from being reduced due to the oxidation of the food material, prevent the food material pieces from being sucked into the suction portion, and improve the durability of the suction portion.

It is a perspective view of the electric cooker of 1st Example. It is sectional drawing cut | disconnected by the AA line of FIG. It is the enlarged view to which the B section of FIG. 2 was expanded. It is an enlarged view at the time of sealing a protrusion nozzle part with a sealing rocking valve in Drawing 3A. It is a perspective view which shows the cover body in the electric cooking device of FIG. FIG. 5 is a development view in which the lid of FIG. 4 is developed. It is a perspective view which shows the sealing rocking | fluctuation valve of FIG. It is the expanded view which expand | deployed the sealing rocking | fluctuation valve of FIG. It is the perspective view which showed the lower side cover body of FIG. It is a control flowchart which shows the determination method of the abnormal state in the electric cooking device of FIG. It is a control flowchart which shows the cooking operation of the electric cooking device of FIG. It is a schematic sectional drawing of the electric cooker in 2nd Example. It is a schematic sectional drawing of the electric cooker in 3rd Example. It is a schematic sectional drawing of the electric cooker in 4th Example. It is sectional drawing of the electric cooker in a prior art example.

(First Example)
Hereinafter, with reference to drawings, electric cooker 1 concerning the 1st example of the present invention is explained.

FIG. 1 is a perspective view of the electric cooking device 1 of the first embodiment, FIG. 2 is a cross-sectional view taken along the line AA of FIG. 1, and FIG. 3A is an enlarged view of a portion B of FIG. 3B is an enlarged view when the protruding nozzle portion is sealed with the sealing swing valve in FIG. 3A, and FIG. 4 is a perspective view showing the lid 5 in the electric cooking device 1 of FIG. 5 is a developed view of the lid body 5 of FIG. 4, FIG. 6 is a perspective view showing the sealed rocking valve 52 of FIG. 5, and FIG. 7 is a developed view of the sealed rocking valve 52 of FIG. FIG. 8 is a developed view, and FIG. 8 is a perspective view showing the lower lid 55 of FIG.
In addition, let the longitudinal direction of the electric cooker 1 be an x-axis, the width direction of the electric cooker 1 be a y-axis, and let the height direction of the electric cooker 1 be a z-axis.

  As shown in FIGS. 1 and 2, reference numeral 1 is an electric cooker of the present embodiment. The electric cooker 1 is opened at least at one end, and is a container 2 that accommodates food (not shown), and is pivotally supported at the bottom of the container 2 so as to be rotatable, and cooks the food stored in the container 2. A member 3, a main body 4 on which the container 2 is detachably mounted, and a lid 5 that seals the open end of the container 2 are provided. The electric cooker 1 includes a pressure detection unit 11 (a food strip detection unit) that detects the pressure in the container 2, an operation input unit 12 that receives various operation inputs from a user, and an operation input unit. 12, a storage unit (not shown) that stores various operation modes of the electric cooking device 1 input at 12, a time measurement unit (not shown) that measures the operation time of the electric cooking device 1, and input information of the operation input unit 12. And a control unit 13 that controls the operation of the entire electric cooking device 1 based on the measurement time of the time measurement unit, the detection result of the pressure detection unit 11, and the like.

  As shown in FIGS. 1 and 2, the container 2 includes a container main body 21 that is formed so as to expand as it progresses upward, and a container base 22 that fits airtightly in the lower part of the container main body 21. The container body 21 is made of, for example, a transparent resin material or glass, and is formed so that the inside can be easily seen. However, the container body 21 may be formed of a metal material such as stainless steel. The container base is made of, for example, a resin material.

  As shown in FIGS. 1 and 2, the container body 21 has a handle 21a on the side surface. The container base 22 has a central portion and an outer peripheral edge formed in a convex shape, an insertion hole 22a for inserting a container-side drive shaft 31 described later is formed in the central portion, and the outer peripheral edge portion is downward. An extending base fitting portion 22b is formed. Further, a sealing member 23 made of an elastic material such as rubber is accommodated in the base joint groove 22c formed between the central portion and the outer peripheral edge portion, and when the lower end of the container body 21 is joined together. The container body 21 and the container base 22 are connected in an airtight manner.

  As shown in FIGS. 1 and 2, the cooking member 3 is formed of, for example, a curved blade that curves upward and a curved blade that curves downward as it goes to the outer periphery. It is formed so as to be surely hit. The cooking member 3 is pivotally supported at the bottom of the container 2 at one end of the container side drive shaft 31. At the other end of the container-side drive shaft 31, a container-side transmission portion 32 having an end surface formed in a wave shape is formed. Examples of the cooking member 3 include a cutter member that cuts food, a pulverizing member that finely pulverizes the food, a slice member that thinly cuts the food, and a foaming member that bubbles the food.

  As shown in FIGS. 1 and 2, the main body 4 is attached to a horizontal base 41 extending in the horizontal direction, a vertical base 42 rising vertically from the rear of the horizontal base 41, and a base end rotatably attached to an upper portion of the vertical base 42. Rotation connecting portion 43. The main body 4 is made of, for example, a metal material such as stainless steel or a resin material.

  As shown in FIGS. 1 and 2, the horizontal base 41 is formed with a fitting convex portion 42 a that fits the base fitting portion 22 b on the upper surface, and the container base 22 is detachably formed.

  An engaging claw 43b that moves in conjunction with the operation lever 43a is formed on the distal end side of the rotation connecting portion 43. The engagement claw 43b includes an engagement position where the engagement claw 43b engages with a protruding nozzle portion 51a, which will be described later, and a non-engagement position where the engagement claw 43b does not engage according to the operation of the operation lever 43a by the user. It is formed to move between. Further, a bent nozzle portion 43c having a vent path bent in an L shape is formed on the distal end side of the rotation connecting portion 43, and an end surface on the engagement claw 43b side of the bent nozzle portion 43c is, for example, A seal member 43d made of an elastic material such as rubber is formed.

  Further, as shown in FIG. 2, one end of the main body 4 is connected to a drive unit 44 that drives the cooking member 3, a suction unit 45 that sucks air in the container 2, and a bent nozzle unit 43c. A ventilation tube 46 having the other end connected to the suction portion 45 is provided. The drive unit 44 is, for example, a motor or the like, and a drive side transmission unit 44 b formed in a wave shape so as to mesh with the container side transmission unit 32 is formed at the end of the drive shaft 44 a in the drive unit 44. The suction part 45 is, for example, a vacuum pump, and the ventilation tube 46 is made of, for example, stretchable fluororesin, silicon resin, or polyvinyl chloride.

  As shown in FIGS. 2 to 5, the lid 5 is connected to the rotation connecting portion 43 and has an upper lid 51 formed with a protruding nozzle portion 51 a serving as a suction port to the suction portion 45, and a protruding nozzle portion 51 a. Oscillate between a sealing position (hereinafter referred to as a sealing position) (FIG. 3A) and a separation position (hereinafter referred to as a separation position) (FIG. 3B) spaced from the protruding nozzle portion 51a, A sealed oscillating valve 52 that seals the protruding nozzle portion 51 a according to the state in the container 2, and a lower lid 55 that houses the sealed oscillating valve 52 and fits with the open end of the container body 21. And having. The lid 5 is made of, for example, a resin material.

  As shown in FIGS. 2, 4 and 5, the protruding nozzle portion 51 a is formed so as to protrude upward from the center, and on the lower side, a guide surface 51 b is formed which spreads downward, and on the outer periphery. An engagement groove 51c is formed to engage the engagement claw 43b. When the rotation connecting portion 43 is connected to the upper lid body 51, the engaging claw 43b engages with the engaging groove 51c, and the rotation connecting portion 43 and the upper lid body 51 are fixed integrally. Further, an outer peripheral wall surface 51 d extending in the vertical direction is formed on the outer peripheral edge of the upper lid 51.

  As shown in FIGS. 2, 5, 6 and 7, the sealing oscillating valve 52 is fitted to the sealing oscillating valve main body 53 formed with the bent convex portion 53a and the upper surface of the bent convex portion 53a, and rubber. And a sealing member 54 made of an elastic material. The seal member 54 is integrally fixed to the sealing oscillating valve main body 53 by fitting a fitting protrusion 54 a formed on the lower surface into the fitting hole 53 b of the seal member 54.

  Here, the bent convex portion 53a is formed so as to bend the center upward, and the upper surface is formed by an inclined surface 53c corresponding to the guide surface 51b. With this configuration, the electric cooking device 1 according to the present embodiment allows the sealing oscillating valve 52 to be smoothly sealed when the sealing oscillating valve 52 is pushed up by a food strip (not shown). 3A).

  As shown in FIGS. 2, 5 and 8, the lower lid 55 includes a sealing valve accommodating portion 55 a for accommodating the sealing oscillating valve 52, and an upper protrusion formed around the sealing valve accommodating portion 55 a. 55b and a lower protrusion 55c formed around the sealing valve housing 55a. The upper protrusion 55b is fitted to the lower part of the outer peripheral wall surface 51d, and the lower lid 55 and the upper lid 51 are integrally fixed. The sealing valve accommodating portion 55a has a bottom surface formed of a plurality of circular ribs 55d, and a support protrusion 55e that supports the sealing rocking valve 52 is formed on the upper surface of the rib 55d. Further, an exhaust hole 55f for exhausting the air in the container 2 to the outside of the container 2 is formed on the outer periphery of the bottom surface of the sealing valve accommodating portion 55a.

  With this configuration, the electric cooking device 1 according to the present embodiment supports the sealing rocking valve 52 by the support protrusion 55e formed on the upper surface of the rib 55d, and as shown in FIG. When 52 is located at the separated position, a space is formed between the sealing rocking valve 52 and the bottom surface of the sealing valve accommodating portion 55a to secure a ventilation path from the container 2 to the suction portion 45. Thus, the air in the container 2 can be reliably sucked by the suction part 45.

  Moreover, the electric cooking device 1 of the present embodiment simply supports the sealing rocking valve 52 with the support protrusion 55e, and makes the bottom surface of the sealing rocking valve 52 have a rib structure, so that a large amount of water is contained in the container 2. When the food strip is generated, the food strip pushes up the bottom surface of the sealing rocking valve 52 and can be moved to the sealing position shown in FIG. 3B. Specifically, when the electric cooker 1 of the present embodiment generates a large amount of food strips, particularly bubbles, in the container 2 and rises near the lid 5, the bubbles are sealed and swung. By pushing up the valve 52, the protruding nozzle part 51a is sealed as shown in FIG. 3B, and the food strip can be prevented from flowing into the protruding nozzle part 51a.

  As shown in FIG. 2, the pressure detection unit 11 is a pressure sensor, for example, and is provided in the ventilation tube 46. The pressure detection unit 11 detects the pressure in the container 2 through the ventilation tube 46 at a predetermined interval, and transmits the detection pressure (hereinafter referred to as detection pressure) to the control unit 13.

  The operation input unit 12 receives various operation inputs from the user and transmits input information to the control unit 13. As shown in FIG. 2, the operation input unit 12 is provided, for example, on the front side of the horizontal base 41.

  The storage unit is, for example, an HDD (Hard Disk Drive), Memory, or RAM (Random Access Memory), and various cooking modes of the electric cooking device 1 (for example, vacuum cooking operation mode (with the inside of the container 2 set to a predetermined pressure). A mode in which the food is cooked by the cooking member 3) and a vacuum storage operation mode (a mode in which the inside of the container 2 is stored at a predetermined pressure and the food and the small pieces of food are stored). In the storage unit, in association with input information from the operation input unit 12, a set time for operating the cooking member 3 in various cooking modes (hereinafter referred to as a set time) and a setting rotation for rotating the cooking member 3 A speed (hereinafter referred to as a set rotation speed), a set pressure in the container 2 during operation of the cooking member 3 (hereinafter referred to as a set pressure), and the like are stored.

  The time measurement unit is, for example, a measurement timer, and measures the time after the operation of the suction unit 45 is started, and transmits the measurement time to the control unit 13. This time measuring unit measures the operating time of the suction unit 45 and the driving time of the driving unit 44.

  As shown in FIG. 2, the control unit 13 is, for example, a CPU (Central Processing Unit), and is electrically connected to the drive unit 44, the suction unit 45, the pressure detection unit 11, the operation input unit 12, the time measurement unit, and the storage unit. It is connected to the. The control unit 13 controls the operations of the drive unit 44 and the suction unit 45 according to the set time, the set pressure, the set rotation speed, the measurement time, the detected pressure, and the like. Specifically, when the control unit 13 acquires the input information from the operation input unit 12, the control unit 13 acquires information about the cooking mode corresponding to the input information (set time, set rotation speed, set pressure, etc.) from the storage unit. Then, the drive unit 44 and the suction unit 45 are operated based on the acquired information (set time, set rotation speed, set pressure, etc.). Further, the control unit 13 combines an environmental pressure determination described later and an average pressure difference determination described later to determine an abnormal state and stops the operation of the suction unit 45.

  It should be noted that the abnormal state means that when the suction part 45 is performing a suction operation, the sealing rocking valve 52 is pushed up by a small piece of food, particularly foam, generated in the container 2, and from the separated position of FIG. This is a state in which the sealing oscillating valve 52 has moved to the sealing position or a state in which a flow toward the projecting nozzle portion 51a due to the food strip has occurred.

  Thus, the electric cooking device 1 of the present embodiment is accommodated in the container 2 by changing the set pressure in the container 2, the set rotation speed of the cooking member 3, and the set time according to the cooking mode. The cooking suitable for various cooking modes can be performed with respect to the foodstuff.

  Next, an abnormal state determination method (environmental pressure determination and average pressure difference determination) of the control unit 13 in the electric cooking device 1 of the present embodiment will be described. As an initial condition, the container 2 containing the food is attached to the main body 4, and the drive side transmission unit 44 b and the container side transmission unit 32 are engaged with each other so that the driving force of the drive unit 44 can be transmitted to the cooking member 3. Further, the lid 5 is fitted to the opening end of the main body 4, the engaging claw 43 b is engaged with the protruding nozzle portion 51 a, and the rotation connecting portion 43 and the lid 5 are fixed integrally. It is assumed that

  FIG. 9 is a control flowchart showing a method for determining an abnormal state in the electric cooking device 1 of FIG.

<Environmental pressure judgment>
Control unit 13 detects the detected pressure by the pressure detection unit 11 in the operation before the start of the suction unit 45, a starting pressure P _start, the boundary pressure value P _limit is set to 0 (STEP1,2,3). When the suction unit 45 is operated, the control unit 13 calculates an average value of a plurality of detected pressures received during a predetermined time (a (s)), and calculates a pressure average value P _{m (0)} ( STEP4 YES, STEP5). Similarly, the control unit 13 calculates the average value of the plurality of detected pressures received during the next predetermined time (a (s)), and calculates the next pressure average value P _{m (1)} (STEP 6 _). ).

Control unit 13 subtracts the average pressure _{P m (0)} the following average pressure _{P m (1),} and calculates an average pressure difference _{P d} a _{(0 ') (STEP7).} When the average pressure difference P _{d (0 ′)} is calculated, the control unit 13 calculates the relative pressure (standard atmospheric pressure P ₀ (101.3 kPa) divided by the _start pressure P _start ) as the average pressure difference P _{d (0 ′). )} To calculate a relative average pressure difference P _{d (0)} (STEP 8). The controller 13 determines whether or not the relative average pressure difference Pd ₍₀₎ is greater than 1 kPa (STEP 9).

When the control unit 13 determines that the relative average pressure difference Pd ₍₀₎ is 1 kPa or less, it again calculates the average pressure values of the plurality of detected pressures received in a predetermined time (STEP 9 No, STEP 5), STEP 6, Repeat steps 7, 8 and 9. When the control unit 13 determines that the relative average pressure difference Pd ₍₀₎ is greater than 1 kPa, the process proceeds to the next average pressure difference determination (STEP 9 YES).

<Average pressure difference judgment>
When the control unit 13 determines that the relative average pressure difference Pd ₍₀₎ is greater than 1 kPa, the control unit 13 calculates the average value of the plurality of detected pressures received during the predetermined time (a (s)) again, The average value (P _{m (n)} ) is used (STEP 9 YES, STEP 10). Similarly, the control unit 13 calculates the average value of the plurality of detected pressures received during the next predetermined time (a (s)), and sets the average value as the next pressure average value (P _{m (n + 1)} ) (STEP 11). ).

Control unit 13 subtracts the following average pressure from the pressure average value _{(P m (n))} a _{(P m (n + 1)} ), and calculates an average pressure difference _{P d} a _{(n) (STEP12).} The control unit 13 multiplies the first relative average pressure difference P _{d (0)} calculated in the environmental pressure determination by a threshold value (for example, threshold value = 4) and a pressure average value (P _{m (n)} ), and standard The boundary pressure value P _limit is calculated by dividing by the atmospheric pressure P ₀ (STEP 13). The control unit 13 determines whether or not the calculated boundary pressure value P _limit is smaller than the average pressure difference P _{d (n)} (STEP 14).

When the control unit 13 determines that the boundary pressure value P _limit is larger than the average pressure difference P _{d (n)} , the control unit 13 again determines the plurality of detected pressures received during the predetermined time (a (s)). The average value is calculated, set to the pressure average value (STEP 14 NO, STEP 10), and the processes of STEP 11, 12, 13, and 14 are repeated. When the control unit 13 determines that the boundary pressure value P _limit is equal to or less than the average pressure difference Pd _(n) , the control unit 13 stops the suction operation of the suction unit 45 and ends the determination of the abnormal state (STEP 14 YES, STEP 15). 16).

  Since the electric cooking device 1 of the present embodiment determines an abnormal state using only the detected pressure from the pressure detection unit 11, even when the pressure detection unit 11 is simply a pressure sensor that converts electrical resistance into an electrical signal. An abnormal state can be detected reliably.

  In the electric cooking device 1 of the present embodiment, the pressure in the container 2 is detected by the pressure detection unit 11 to determine an abnormal state, and the drive unit 44 is stopped. Can be regulated before flowing into the ventilation tube 46.

  The electric cooking device 1 according to the present embodiment determines an abnormal state in consideration of a pressure difference due to an environmental element (for example, a pressure difference due to a height difference in use place) by determining an abnormal state including an environmental pressure determination. Can be determined.

  Moreover, the electric cooking device 1 of the present embodiment performs the abnormal state determination quickly by excluding the case (noise) that is not clearly an abnormal state by performing the environmental pressure determination before the average pressure difference determination. Can do.

Furthermore, in the electric cooking device 1 of the present embodiment, the control unit 13 compares the boundary pressure value P _limit and the average pressure difference P _{d (n)} even in a state where detection is always difficult such that the pressure gradient fluctuates. Therefore, the abnormal state can be accurately determined. That is, the electric cooking device 1 according to the present embodiment can accurately determine the boundary pressure value P _limit and the average pressure difference P _{d (n)} calculated using the detected pressure in the pressure detection unit 11. .
The abnormal state determination method by the control unit 13 is applied in both the vacuum cooking operation mode and the vacuum storage operation mode.

  Next, the cooking operation in the electric cooking device 1 of the present embodiment will be described. As an initial condition, the container 2 containing the food is attached to the main body 4, and the drive side transmission unit 44 b and the container side transmission unit 32 are engaged with each other so that the driving force of the drive unit 44 can be transmitted to the cooking member 3. Further, the lid 5 is fitted to the opening end of the main body 4, the engaging claw 43 b is engaged with the protruding nozzle portion 51 a, and the rotation connecting portion 43 and the lid 5 are fixed integrally. It is assumed that

  FIG. 10 is a control flowchart showing the cooking operation of the electric cooking device 1 of FIG.

  As shown in FIG. 10, the control unit 13 first determines whether or not input information is input to the operation input unit 12 (STEPs 21 and 22). When the control unit 13 acquires input information from the operation input unit 12 (STEP 22 YES), the control unit 13 acquires information on the set pressure, the set time, and the set rotation speed corresponding to the input information from the storage unit, and performs suction. The unit 45 and the time measuring unit are operated (STEPs 23 and 24). The control unit 13 determines whether or not an abnormal detection state is detected from the pressure detection unit 11 (STEP 24). Specifically, the control unit 13 performs environmental pressure determination and average pressure difference determination, and determines whether or not an abnormal state has occurred.

  When the control unit 13 determines that it is not in an abnormal state (STEP 25 NO), the control unit 13 determines whether or not the operation time of the suction unit 45 in the time measurement unit has passed a predetermined time (for example, 3 minutes) (STEP 26). . When the control unit 13 determines that the operation time of the suction unit 45 measured by the time measurement unit has passed the predetermined time (STEP 26 NO), it is determined whether or not the detected pressure of the pressure detection unit 11 is higher than the set pressure ( (STEP 27). Here, when the control unit 13 determines that the abnormal state has occurred (STEP 25 YES) or when it is determined that the operation time of the suction unit 45 has passed a predetermined time (STEP 26 YES), the control unit 13 stops the suction unit 45. Then, the cooking operation is terminated (STEP21, STEP22).

  The electric cooking device 1 of the present embodiment can prevent overload due to the operation of the suction unit 45 by stopping the suction unit 45 when the suction unit 45 operates over a predetermined time.

  When the control unit 13 determines that the detected pressure of the pressure detection unit 11 is equal to or lower than the set pressure (STEP 27 NO), the operation of the suction unit 45 is stopped, the drive unit 44 is operated, and the operation time of the drive unit 44 is determined by the time measurement unit. Measure (STEP28, STEP29). After operating the drive unit 44, the control unit 13 determines whether or not the operation time of the drive unit 44 in the time measurement unit has passed the set time (STEP 30). When the control unit 13 determines that the operation time of the drive unit 44 in the time measurement unit has not passed the set time, the time determination is performed again (STEP 30 NO, STEP 30).

  If the control part 13 determines with the measurement time of the time measurement part having passed the set time, the drive part 44 will be stopped and cooking operation will be complete | finished (STEP30YES, STEP32, STEP33).

  The electric cooking device 1 of the present embodiment determines whether or not the suction portion 45 is in an abnormal state and stops the operation of the suction portion 45 before the food strip flows into the protruding nozzle portion 51a. Thus, it is possible to prevent the food strip from flowing into the suction part 45 and shortening the durability of the suction part 45. In particular, in the electric cooking device 1 of the present embodiment, when the food strip moves to the protruding nozzle portion 51a side while cooking the food, the sealing swing valve 52 is pushed up by the moving food strip. By sealing the protruding nozzle portion 51a, the pressure detection unit 11 transmits an abnormal signal to the control unit 13, and the control unit 13 stops the operation of the suction unit 45, and the food material is sucked into the suction unit 45. It is possible to improve the durability of the suction part 45.

  Moreover, since the electric cooking device 1 of a present Example can make the inside of the container 2 into a low oxygen state with the suction part 45, it can also prevent that a foodstuff oxidizes and a nutrient component reduces during cooking.

(Second embodiment)
The electric cooker 1 ′ of the second embodiment is different only in the configuration of the rotation connecting portion 43 ′, the lid 5 ′, and the control portion 13 ′ in the first embodiment. Since the configuration is the same as that of the first embodiment, the description thereof is omitted.
The coordinate system is the same as in the first embodiment.

  FIG. 11 is a schematic cross-sectional view of the electric cooking device 1 ′ in the second embodiment.

  The rotation connection portion 43 ′ is pivotally supported at the base end, and an engagement claw 43 b that moves in conjunction with the operation lever 43 a is formed on the distal end side. The engagement claw 43b includes an engagement position where the engagement claw 43b engages with a protruding nozzle portion 51a, which will be described later, and a non-engagement position where the engagement claw 43b does not engage according to the operation of the operation lever 43a by the user. It is formed to move between. In addition, a bent nozzle portion 43c having a vent path bent in an L shape is formed on the distal end side of the rotational connection portion 43 ′, and an end surface of the bent nozzle portion 43c on the engagement claw 43b side is, for example, A seal member 43d made of an elastic material such as rubber is formed.

  Further, a temperature detection unit 14 (a food strip detection unit) that protrudes toward the lid 5 'is formed on the lid 5' side of the rotational connection 43 '. The temperature detector 14 is a temperature sensor such as a thermistor, for example, and transmits the detected temperature (hereinafter referred to as a detected temperature) to the controller 13 ′.

  As shown in FIG. 11, the lid body 5 ′ is connected to the rotational connection portion 43 ′, and the upper lid body 51 ′ in which the protruding nozzle portion 51 a serving as the suction port of the suction portion 45 is formed, and the container body 21. And a lower lid 55 ′ fitted to the open end. The lid 5 'is made of, for example, a resin material.

  As shown in FIG. 11, the protruding nozzle portion 51 a is formed so as to protrude upward from the center, and on the lower side, a guide surface 51 b is formed that spreads downward, and on the outer periphery is an engaging claw 43 b. An engaging groove 51c is formed to engage with. When the rotation connecting portion 43 ′ is connected to the upper lid 51 ′, the engaging claw 43 b is engaged with the engagement groove 51 c so that the rotation connecting portion 43 ′ and the upper lid 51 ′ are integrated with each other. Fix it.

  An outer peripheral wall surface 51d extending in the vertical direction is formed on the outer peripheral edge of the upper lid 51 '. Further, a lid-side insertion hole 51e into which the temperature detection unit 14 is inserted is formed on the surface of the upper lid 51 'on the side of the rotational connection portion 43'.

  As shown in FIG. 11, the lower lid 55 ′ includes an ingredient strip accommodating portion 55 g that accommodates the ingredient strip flowing into the lid 5 ′, and an upper portion formed around the ingredient strip accommodating portion 55 g. It has a protrusion 55b and a downward protrusion 55c formed around the food strip accommodating part 55g. The upper protrusion 55b is joined to the lower portion of the outer peripheral wall surface 51d, and the lower lid body 55 'and the upper lid body 51' are integrally fixed.

  As shown in FIG. 11, an enclosure wall 55h that surrounds the lower portion of the protruding nozzle portion 51a is formed in the food strip accommodating portion 55g. The surrounding wall 55h is located outside the temperature detection unit 14 when the upper lid body 51 ′ and the lower lid body 55 ′ are integrally fixed. It is formed at such a height that the water vapor contacts or passes through the temperature detection unit 14. An exhaust hole 55f for exhausting the air in the container 2 to the outside of the container 2 is formed between the surrounding wall 55h and the lower protrusion 55c on the bottom surface of the lower lid 55 '.

  As shown in FIG. 11, the control unit 13 ′ is a CPU (Central Processing Unit), for example, and includes a drive unit 44, a suction unit 45, a temperature detection unit 14, a pressure detection unit 11, an operation input unit 12, and a time measurement unit. (Not shown) and a storage unit (not shown) are electrically connected. The control unit 13 ′ controls the operations of the drive unit 44 and the suction unit 45 according to the set time, the set pressure, the set rotation speed, the measurement time, the detected pressure, the detected temperature, and the like. Specifically, when the control unit 13 ′ acquires the input information from the operation input unit 12, information (setting time, setting rotation speed, setting pressure, etc.) related to the cooking mode corresponding to the input information is stored from the storage unit. The drive unit 44 and the suction unit 45 are operated based on the acquired information (set time, set rotation speed, set pressure, etc.).

  Further, during operation, the control unit 13 ′ monitors whether the detected temperature is changed by touching the temperature detection unit 14 with the food strip. When the control unit 13 ′ determines that the detected temperature from the temperature detection unit 14 has changed suddenly, it is recognized as an abnormal state and the operation of the drive unit 44 and the suction unit 45 is stopped.

  With this configuration, in the electric cooking device 1 ′ according to the present embodiment, the temperature detected by the temperature detection unit 14 changes abruptly even when the food strip gets over the surrounding wall 55 h and flows into the protruding nozzle portion 51 a. Thus, the control unit 13 ′ accurately determines the abnormal state, stops the operation of the driving unit 44 and the suction unit 45, prevents entry of the food strip into the suction unit 45, and improves the durability of the suction unit 45. Can be improved.

  In addition, the electric cooker 1 ′ of the present embodiment forms a surrounding wall 55h in the lid 5 ′, so that the food strips and water vapor that flow into the lid 5 ′ from the exhaust hole 55f can enter the surrounding wall 55h. The momentum is reduced by collision, and the food strip and water vapor can be stored in the food strip storage section 55g.

  Furthermore, the electric cooker 1 ′ of the present embodiment has a food strip, in particular, water vapor that sticks to the inner wall surface of the protruding nozzle portion 51a beyond the surrounding wall 55h, and is cooled and liquefied after the operation of the electric cooker 1 ′. In this case, the liquefied food strip can be stored in the food strip storage portion 55g.

(Third embodiment)
Since the electric cooker 1 '' of the third embodiment is different only in the configuration of the rotation connecting portion 43 ', the lid 5' and the control portion 13 'in the second embodiment, only these different configurations will be described. Since other configurations are the same as those of the first embodiment, description thereof is omitted.
The coordinate system is the same as in the third embodiment.

  FIG. 12 is a schematic sectional view of an electric cooking device 1 ″ according to the third embodiment.

  As shown in FIG. 12, the lid body 5 ″ includes an upper lid body 51 ″ to which a rotation connecting portion 43 ″ is connected and a protruding nozzle portion 51a serving as a suction port of the suction portion 45 is formed. A lower lid 55 '' fitted to the open end of the main body 21. The lid 5 ″ is made of, for example, a resin material.

  As shown in FIG. 12, a pair of housing recesses 51f for housing a pair of optical sensors 43e to be described later are formed on the rotation connecting portion 43 '' side of the upper lid body 51 ''. The lower lid 55 ″ includes a food strip accommodating portion 55g ′ that accommodates the food strip that has flowed into the lid 5 ″, and a pair of upper extending portions that extend upward so as to sandwich the accommodating recess 51f. 55i are formed. An exhaust hole 55f for exhausting the air in the container 2 to the outside of the container 2 is formed on the end of the lower lid 55 ″ where the upper extension 55i is formed.

  The configuration of the protruding nozzle portion 51a formed on the upper lid 51 '', the outer peripheral wall surface 51d, and the configuration of the upper protrusion 53b formed on the lower lid 55 '' are the same as in the second embodiment. Description is omitted.

  With this configuration, when the upper lid body 51 ″ and the lower lid body 55 ″ are joined together, the communication air passage 55j in which the flow path communicating from the exhaust hole 55f to the protruding nozzle portion 51a is bent up and down. To.

  A pair of optical sensors 43e (food material strip detection units) projecting toward the lid 5 '' and accommodated in the pair of accommodating recesses 51f are formed on the lid 5 '' side of the rotational connection portion 43 ''. Has been. The pair of optical sensors 43e includes a light projecting unit 43f that projects light and a light receiving unit 43g that receives the light projected from the light projecting unit 43f. For example, the optical sensor 43e and an optical absorbance are used. Such as a sensor. The light projecting unit 43f and the light receiving unit 43g are formed so that the light projected from the light projecting unit 43f can be received by the light receiving unit 43e through the communication air passage 55j. The light projecting unit 43f and the light receiving unit 43e are electrically connected to the control unit 13 ''.

  The control unit 13 ″ determines an abnormal state based on the detection results from the light projecting unit 43 f and the light receiving unit 43 e (the detection result on whether there is a change in the amount of light received by the light receiving unit 43 e). Specifically, when the light from the light projecting unit 43f is blocked by the food strip passing through the communication air passage 55j, the control unit 13 ″ changes when the amount of light received by the light receiving unit 43e changes. Judged as abnormal. When the control unit 13 ″ determines that the abnormal state has occurred, the control unit 13 ″ stops at least the suction unit 45.

  The other configurations of the rotation connecting portion 43 ″ and the control portion 13 ″ are the same as the configurations of the rotation connecting portion 43 ″ and the control portion 13 ″ of the second embodiment, and therefore will not be described. Omitted.

  Thus, also in the electric cooker 1 '' of the present embodiment, the control unit 13 '' is abnormally detected by detecting the food strip that has flowed into the lid 5 '' before flowing into the protruding nozzle part 51a. By determining the state and stopping at least the suction part 45, it is possible to prevent the food strip from entering the suction part 45 and improve the durability of the suction part 45.

  Here, in the above-described embodiment, the optical sensor 43e is described as a pair of the light projecting unit 43f and the light receiving unit 43g. However, the present invention is not limited to this, and one optical sensor 43e may be used.

  In this case, for example, a reflective optical sensor is used as the optical sensor 43e. Specifically, when a reflective optical sensor is used as the optical sensor 43e, the control unit 13 '' reflects the light from the optical sensor 43e with food strips that pass through the communication air passage 55j. When the optical sensor 43e receives light, the abnormal state is determined.

  In the above embodiment, the optical sensor 43e has been described as detecting the strip of food that has flowed into the lid 5 ''. However, the present invention is not particularly limited to this, and an electrostatic sensor is used instead of the optical sensor 43e. A strip of food material that has flowed into the lid 5 '' may be detected using a capacitive proximity sensor (not shown). In this case, the control unit 13 ″ determines that the capacitance change due to the food strip passing through the communication air passage 55 j is abnormal when it is detected by the capacitive proximity sensor.

(Fourth embodiment)
Since the electric cooker 1 ′ ″ of the fourth embodiment is different only in the configuration of the lid 5, the vertical base 42, and the control unit 13 in the first embodiment, these different configurations will be described and other configurations will be described. Since the configuration is the same as that of the first embodiment, the description thereof is omitted.
The coordinate system is the same as in the fourth embodiment.

  FIG. 13 is a schematic cross-sectional view of an electric cooking device 1 ″ ″ according to the fourth embodiment.

  As shown in FIG. 13, the lid body 5 ′ ″ is connected to the upper lid body 51 ′ ″ to which the rotation connecting portion 43 is connected and the protruding nozzle portion 51a serving as the suction port of the suction portion 45 is formed. A lower lid 55 ′ ″ that fits into the open end of the main body 21. The lid 5 ″ ″ is made of, for example, a resin material.

As shown in FIG. 13, the lower lid 55 ′ ″ is formed in a concave shape so as to be in close contact with the inner wall surface of the container main body 21, and accommodates the food strip that has flowed into the lid 5 ′ ″. The food strip accommodating portion 55g ″, the exhaust hole 55f formed on the bottom surface of the food strip accommodating portion 55g ″ for exhausting the air in the container 2 to the outside of the container 2, and the food strip accommodating portion 55g ″ And an extending partition portion 55h that partitions the exhaust hole 55f and the central portion of the food strip accommodating portion 55g ″.
In addition, since an upper cover body is the same structure as 1st Example, description is abbreviate | omitted.

  The upper lid body 51 ′ ″ and the lower lid body 55 ′ ″ are joined together and fixed together, so that the crushed pieces flowing into the lid body 5 ′ ″ are guided by the extension partition 55h. Thus, it is formed so as to move upward and to flow into the central portion of the upper lid 55 ′ ″.

  As shown in FIG. 13, the vertical base portion 42 ′ is formed so as to rise vertically from the rear of the horizontal base portion 41, and is an extension partition portion when the lower lid body 55 ′ ″ is incorporated in the container body 21. The detection unit 42b (food material strip detection unit) is provided at a position corresponding to 55h. The detection unit 42b is, for example, a reflective optical sensor or a capacitive proximity sensor, and is electrically connected to the control unit 13 '' '.

  The control unit 13 ″ ″ determines an abnormal state from the detection result from the detection unit 42 b. Specifically, in the case where the detection unit 42b is a reflective optical sensor, the control unit 13 ′ ″ is configured such that the light irradiated from the detection unit 42b flows into the lid 5 ′ ″. The abnormal state is determined by whether or not the light is reflected and received. Further, when the detection unit 42b is a capacitance type proximity sensor, the control unit 13 ′ ″ has the capacitance detected by the detection unit 42b with the food strip flowing into the lid 5 ′ ″. The abnormal state is determined by whether or not there is a change. When the control unit 13 ″ ″ determines the abnormal state as described above, at least the suction unit 45 is stopped.

  Thus, also in the electric cooking device 1 ′ ″ of the present embodiment, the food strip that has entered the lid 5 ′ ″ before flowing into the protruding nozzle portion 51a is detected, and the control unit 13 ″ is detected. By determining that 'is an abnormal state and stopping at least the suction part 45, it is possible to prevent the small pieces of food material from flowing into the suction part 45 and improve the durability of the suction part 45.

(Other examples)
In the electric cooking device 1 of the first embodiment, the description has been given assuming that one suction portion 45 is provided. However, the present invention is not particularly limited to this, and two suction portions 45 may be arranged. Two suction units 45 may be arranged as a dual pump head system in which two pumps are driven by a single motor or two vacuum pumps (in which a motor is incorporated in a pump).

  By sucking the air in the container 2 by the two suction parts 45 in this way, the pressure in the container 2 is set to a predetermined pressure more quickly than the one suction part 45, and the inside of the container 2 is brought into a low oxygen state. can do. Further, in this case, the pressure in the container 2 is lowered, the suction speed is slow in one suction part 45, the difference in the detection pressure of the pressure detection part 14 with the passage of time is reduced, and the abnormal state in the control part 13 is reduced. Even when the determination is difficult, the suction speed can be increased to increase the detected pressure difference of the pressure detection unit 14 over time, and the control unit 13 can accurately determine the abnormal state.

  In the above embodiment, the two suction portions 45 are provided. However, the present invention is not limited to this, and a plurality of suction portions 45 such as three or four suction portions may be arranged.

  In the first to fourth embodiments, the control units 13, 13 ′, 13 ″, 13 ′ ″ have been described as stopping at least the suction unit 45 when an abnormal state is determined. In the case where air release means (not shown) such as a discharge pump is provided in the middle of the ventilation tube 46 and the food strips flow into the ventilation tube 46, the lids 5, 5 ', 5 An operation of returning to “5 ′” may be incorporated.

  In the second to fourth embodiments, the control units 13 ′, 13 ″, 13 ′ ″ use various sensors (such as a temperature sensor, an optical sensor 43e, and a capacitive proximity sensor). However, the present invention is not particularly limited to this, and a coil (not shown) is provided in a pipe line from the protruding nozzle portion 51a to the suction portion 45. An electromagnetic determination method may be used in which an abnormal state is determined based on whether or not an electromotive force generated in the pipe is generated. Specifically, the control units 13 ′, 13 ″, and 13 ′ ″ control the electromotive force generated when a food strip, which is a conductive material such as moisture, passes through a pipe wound with a coil. The presence / absence is determined (determination method using Faraday's law of electromagnetic induction), and the abnormal state is determined.

  Further, in the second to fourth embodiments, various sensors (such as a temperature sensor, an optical sensor 43e, and a capacitive proximity sensor) are provided in the vicinity of the lids 5 ′, 5 ″, 5 ′ ″. Although described as a thing, it is not restricted to this in particular, It is good also as what is provided in the pipe line which goes to the suction part 45 from the protrusion nozzle part 51a.

  The present invention does not depart from its spirit or main features. Various other forms can be implemented. Therefore, the above-described embodiment is merely an example in all respects and should not be interpreted in a limited manner. The scope of the present invention is indicated by the scope of claims, and is not restricted by the text of the specification. Moreover, all modifications, various improvements, substitutions and modifications belonging to the equivalent scope of the claims are all within the scope of the present invention.

DESCRIPTION OF SYMBOLS 1, 1 ', 1'',1''' ... Electric cooker 11 ... Pressure detection part (foodstuff strip detection part) 12 ... Operation input part 13, 13 ', 13'',13''' ... Control part 14 ... Temperature detection unit (Food strip detection unit)
DESCRIPTION OF SYMBOLS 2 ... Container 21 ... Container main body 21a ... Handle 22 ... Container base 22a ... Insertion hole 22b ... Base fitting part 22c ... Base lug groove 23 ... Seal member 3 ... Cooking member 31 ... Container side drive shaft 32 ... Container Side transmission part 4 ... Main body 41 ... Horizontal base part 42, 42 '... Vertical base part 42a ... Fitting convex part 42b ... Detection part (foodstuff strip detection part) 43, 43'43 "... Turning connection part 43a ... Switch member 43b ... engagement claw 43c ... bending nozzle part 43d ... seal member 43e ... optical sensor (food material strip detection part) 43f ... light projecting part 43g ... light receiving part 44 ... drive part 44a ... drive shaft 44b ... drive side transmission part 45 ... Suction part 46 ... Ventilation tube 5, 5 ', 5 ", 5'" ... Lid 51, 51 ', 51 ", 51"' ... Upper lid 51a ... Projecting nozzle 51b ... Guiding surface 51c ... engaging groove 51d ... outer peripheral wall surface 51e ... lid-side insertion hole 51f ... accommodation recess 52 ... Sealed rocking valve 53 ... Sealed rocking valve main body 53a ... Bent convex 53b ... Fitting hole 53c ... Inclined surface 54 ... Seal member 54a ... Fitting protrusion 55, 55 ', 55 ", 55"'... Lower lid 55a, 55a' ... Sealing valve housing 55b ... Upper projection 55c ... Lower projection 55d ... Rib 55e ... Support projection 55f ... Exhaust holes 55g, 55g ', 55g''... Food material strip accommodation Portion 55h: Enclosure wall 55i: Upper extension 55j: Communication vent 55h: Extension partition

[0002]
Since the air in the container 160 directly flows into 6a, during operation of the suction pump 116a, fine ingredients cooked by the cutter 190, water droplets generated during cooking, bubbles, and adhering to the container 160 before cooking. Food strips such as water vapor (hereinafter referred to as “food strips”) (not shown) in which water droplets are vaporized (not shown) may be sucked into the suction pump 116a, causing a problem in the suction pump 116a.
[0006]
The present invention is made in view of the above-described circumstances, and cooks food with the inside of the container in a low-oxygen state while detecting the food strip by the food strip detection unit when operating the suction unit. Then, while preventing the reduction | decrease of the nutrient component by oxidation of a foodstuff, it prevents that a foodstuff fine piece is attracted | sucked in a suction part, and is providing the electric cooker which can improve the durability of a suction part.
Means for Solving the Problems [0007]
The invention according to claim 1, which has been made in order to solve the above-described problem, is a container that opens at least one end and accommodates food, and the food that is pivotally supported by the container and accommodated in the container. A cooking member for cooking, a drive unit for driving the cooking member, and a suction unit for sucking air in the container, and a body on which the container is detachably mounted, and a suction port to the suction unit A lid that fits into the open end of the container, and a thin food material that detects a flow toward the protruding nozzle portion due to a food strip generated during cooking in the cooking member. An electric cooker comprising: a piece detection unit; and a control unit that controls the operation of the drive unit and the suction unit according to the detection result of the food strip detection unit. Sealing position for sealing the protruding nozzle part and the protruding nozzle A sealing oscillating valve is formed to oscillate between the separation position and the sealing nozzle according to the state in the container, and the control unit When the valve moves to the sealing position and the flow of the food strip toward the protruding nozzle portion is detected by the food strip detection unit, at least the operation of the suction unit is stopped. To do.
[0008]
According to the first aspect of the present invention, when the suction strip is operated, the food strip detection unit detects the food strip while cooking the food in a low oxygen state in the container, thereby oxidizing the food. It is possible to prevent the nutritional component from being reduced by, and to prevent the food strip from being sucked into the suction part, thereby improving the durability of the suction part.
[0009]
The invention according to claim 2 is the electric cooker according to claim 1, wherein

[0003]
The recording body is fitted to the upper lid body in which the protruding nozzle portion is formed, the sealed rocking valve, and the opening end of the container, and contains the sealed rocking valve. A lower lid body having a sealing valve housing portion, and a bottom surface of the sealing valve housing portion is formed by a plurality of ribs, and the sealing rocking valve is formed on an upper surface of the ribs. Support protrusions for supporting the substrate are formed.
[0010]
According to the second aspect of the present invention, a large amount of food strips, particularly bubbles, are generated in the container by swinging the sealing swing valve between the sealing position and the separation position, and the protruding nozzle portion When raised to near, the sealing rocking valve is lifted by the food strip and moved to the sealing position to prevent the food strip from flowing into the protruding nozzle portion.
[0011]
Invention of Claim 3 is the electric cooker described in Claim 1 or 2, Comprising: The said food strip detection part detects the pressure in the said container, The said control part is said sealing | blocking At least the suction is detected by detecting the flow of the food strip toward the projecting nozzle portion from the detected pressure fluctuation of the food strip detection portion that occurs as the swing valve moves to the sealing position. The operation of the unit is stopped.
[0012]
According to the third aspect of the invention, the flow of the food strip flowing into the protruding nozzle portion is determined by determining the abnormal state using the pressure detected by the food strip detection unit and stopping the operation of the suction unit. Can be regulated. According to the invention of claim 3, since the abnormal state can be determined using only the pressure detected by the food strip detection unit, the electrical resistance is converted into an electrical signal as the food strip detection unit. A pressure sensor can be used, and the manufacturing cost of an electric cooking device can be reduced.
Effects of the Invention [0013]
The present invention is made in view of the above-described circumstances, and cooks food with the inside of the container in a low-oxygen state while detecting the food strip by the food strip detection unit when operating the suction unit. Thus, it is possible to provide an electric cooker that can prevent the nutritional components from being reduced due to the oxidation of the food material, prevent the food material pieces from being sucked into the suction portion, and improve the durability of the suction portion.
BRIEF DESCRIPTION OF THE DRAWINGS [0014]
FIG. 1 is a perspective view of an electric cooking device according to a first embodiment.

[0005]
The height direction of the dynamic cooking device 1 is taken as the z axis.
[0017]
As shown in FIGS. 1 and 2, reference numeral 1 is an electric cooker of the present embodiment. The electric cooker 1 is opened at least at one end, and is a container 2 that accommodates food (not shown), and is pivotally supported at the bottom of the container 2 so as to be rotatable, and cooks the food stored in the container 2. A member 3, a main body 4 on which the container 2 is detachably mounted, and a lid 5 that seals the open end of the container 2 are provided. The electric cooker 1 includes a pressure detection unit 11 (a food strip detection unit) that detects the pressure in the container 2, an operation input unit 12 that receives various operation inputs from a user, and an operation input unit. 12, a storage unit (not shown) that stores various operation modes of the electric cooking device 1 input at 12, a time measurement unit (not shown) that measures the operation time of the electric cooking device 1, and input information of the operation input unit 12. And a control unit 13 that controls the operation of the entire electric cooking device 1 based on the measurement time of the time measurement unit, the detection result of the pressure detection unit 11, and the like.
[0018]
As shown in FIGS. 1 and 2, the container 2 includes a container main body 21 that is formed so as to expand as it progresses upward, and a container base 22 that fits airtightly in the lower part of the container main body 21. The container body 21 is made of, for example, a transparent resin material or glass, and is formed so that the inside can be easily seen. However, the container body 21 may be formed of a metal material such as stainless steel. The container base 22 is made of, for example, a resin material.
[0019]
As shown in FIGS. 1 and 2, the container body 21 has a handle 21a on the side surface. The container base 22 has a central portion and an outer peripheral edge formed in a convex shape, an insertion hole 22a for inserting a container-side drive shaft 31 described later is formed in the central portion, and the outer peripheral edge portion is downward. An extending base fitting portion 22b is formed. Further, a sealing member 23 made of an elastic material such as rubber is accommodated in the base joint groove 22c formed between the central portion and the outer peripheral edge portion, and when the lower end of the container body 21 is joined together. The container body 21 and the container base 22 are connected in an airtight manner.
[0020]
As shown in FIGS. 1 and 2, the cooking member 3 is formed of, for example, a curved blade that curves upward and a curved blade that curves downward as it goes to the outer periphery. It is formed so as to be surely hit. Cooking member 3

[0007]
[0025]
As shown in FIGS. 2 to 5, the lid 5 includes an upper lid 51 formed with a protruding nozzle portion 51 a to which a rotation connection portion 43 is connected and which serves as a suction port to the suction portion 45, and a protruding nozzle portion 51 a. Oscillate between a sealing position (hereinafter referred to as a sealing position) (FIG. 3B) and a separation position (hereinafter referred to as a separation position) separated from the protruding nozzle portion 51a (FIG. 3A), A sealed oscillating valve 52 that seals the protruding nozzle portion 51 a according to the state in the container 2, and a lower lid 55 that houses the sealed oscillating valve 52 and fits with the open end of the container body 21. And having. The lid 5 is made of, for example, a resin material.
[0026]
As shown in FIGS. 2, 4 and 5, the protruding nozzle portion 51 a is formed so as to protrude upward from the center, and on the lower side, a guide surface 51 b is formed which spreads downward, and on the outer periphery. An engagement groove 51c is formed to engage the engagement claw 43b. When the rotation connecting portion 43 is connected to the upper lid body 51, the engaging claw 43b engages with the engaging groove 51c, and the rotation connecting portion 43 and the upper lid body 51 are fixed integrally. Further, an outer peripheral wall surface 51 d extending in the vertical direction is formed on the outer peripheral edge of the upper lid 51.
[0027]
As shown in FIGS. 2, 5, 6 and 7, the sealing oscillating valve 52 is fitted to the sealing oscillating valve main body 53 formed with the bent convex portion 53a and the upper surface of the bent convex portion 53a, and rubber. And a sealing member 54 made of an elastic material. The seal member 54 is integrally fixed to the sealing oscillating valve main body 53 by fitting a fitting protrusion 54 a formed on the lower surface into the fitting hole 53 b of the seal member 54.
[0028]
Here, the bent convex portion 53a is formed so as to bend the center upward, and the upper surface is formed by an inclined surface 53c corresponding to the guide surface 51b. With this configuration, the electric cooking device 1 according to the present embodiment allows the sealing oscillating valve 52 to be smoothly sealed when the sealing oscillating valve 52 is pushed up by a food strip (not shown). 3B).
[0029]
As shown in FIGS. 2, 5 and 8, the lower lid 55 includes a sealing valve accommodating portion 55 a for accommodating the sealing oscillating valve 52, and an upper protrusion formed around the sealing valve accommodating portion 55 a. 55b and a lower protrusion 55c formed around the sealing valve housing 55a. The upper protrusion 55b is joined to the lower part of the outer peripheral wall surface 51d so that the lower lid 55 and the upper

Claims (3)

A container that opens at least one end and contains ingredients;
A cooking member that is pivotally supported by the container and cooks the food stored in the container;
A drive unit for driving the cooking member and a suction unit for sucking air in the container, and a main body on which the container is detachably mounted;
A lid that has a protruding nozzle portion serving as a suction port to the suction portion, and is fitted to the opening end of the container;
A food strip detection unit for detecting a flow toward the protruding nozzle portion due to the food strip generated during cooking in the cooking member;
According to the detection result of the food strip detection unit, a control unit that controls the operation of the drive unit and the suction unit,
The said control part stops the operation | movement of the said attraction | suction part at least, when the flow of the said foodstuff strip toward the said protrusion nozzle part is detected in the said foodstuff strip detection part, The electric cooker characterized by the above-mentioned. An electric cooker according to claim 1, wherein
The lid body swings between a sealing position for sealing the protruding nozzle part and a separating position for separating from the protruding nozzle part, and seals the protruding nozzle part according to the state in the container. An electric cooker characterized in that a sealing rocking valve is formed. An electric cooking device according to claim 2,
The food strip detection unit detects the pressure in the container,
The control unit detects a flow of the food strip toward the protruding nozzle unit from the detected pressure fluctuation of the food strip detection unit, and stops at least the operation of the suction unit. Electric cooker.

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