KR101061678B1 - Cooker - Google Patents

Abstract

The cooker includes a cooker main body having a pot into which a workpiece is input, an opening in which the pot is accommodated, and a heating means for heating the cooked object in the pot, and controlling the heating means to heat and cook the cooked product. A control device and an upper cover pivotally supported on one side of the cooker body to cover the opening. The upper cover has an inner cover covering the pot and an outer cover covering the entire opening, and a bottom plate of a boiling component having a predetermined depth for receiving the boiling component is installed under the inner cover. The support dish is provided with a plurality of boil-out component dispersion holes arranged to scatter the boil-off component over a wide range within the boil-off component receiving portion and the opening diameter of the pot.

Description

Cooker {COOKING DEVICE}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker, and more particularly, to a cooker which draws steam outward while effectively returning to the pot what contains a tasty ingredient of the cooked product during boiling.

The cooker which concerns on this invention is a type which puts a to-be-cooked object in a pan, heats a pan, and performs cooking. In particular, in the case of designing as a cooker, rice and water are put into a pot to cook. Some of these types of cookers are designed as pressure cookers. In a pressure cooker, when heated, the pressure inside the pot increases, and the cooker is efficiently cooked by heat and pressure.

The cooker is provided with a steam discharge part in order to take steam generated during heating to the outside. When a cook is boiled, the component of the upper layer of a cook rises, and it blows with steam. This is the "boiling" phenomenon. This phenomenon is commonly seen in canned dishes. Boiling over water at the time of cooking is a sticky soup of so-called `` rice ''. Rice is a sticky and sweet starch film, so it's a waste to take it out with steam because rice tastes just like a good ingredient.

Thus, the rice is to be provided with a storage tank for storing the rice (hereafter, in the present specification, the term "rice" is used as a representative name for boiling, including those produced by cooking other than a cooker). The cooker which prevented the outsourcing to the outside and discharged only the extra steam, and returned to the pot by the negative pressure in the pot (compared to the pressure in the storage tank) after the end of the heating process was returned to the pot.

For example, FIG. 9 is a partial sectional view of the cover of the cooking machine described in following patent document 1, and the boiling prevention structure formed in the cover is shown.

The cover 101 shown in FIG. 9 prevents boiling outside to the outside by the study of the structure of a vapor discharge path. That is, the steam discharge path faces the steam hole 102 and the rice return hole 103 formed on the inner surface of the cover 101, and the steam and the rice invading the steam hole 102 and the rice return hole 103 upward. The upper guide cylinder part 104 which guides, the lower guide cylinder part 105 which is located in the outer periphery of the upper guide cylinder part 104, and guides the steam and rice which raised in the upper guide cylinder part 104 downward, and the cover 101 The steam discharge hole 107 formed in the outer wall portion 106 of the () and the outer circumference of the upper guide cylinder portion 104, guided by the lower guide cylinder portion 105 to guide the steam discharge hole 107 And an opening 109 formed on the sidewall of the upper guide cylinder 104, and inclined with respect to the normal direction of the upper guide cylinder 104 from the edge of the opening 109. The rib 110 is formed.

According to this configuration, steam and rice generated in the inside of the pot enter the cover 101 from the steam hole 102 and the rice return hole 103, and ascend the inside of the upper guide cylinder 104, and the lower guide cylinder portion ( It descends along the outer peripheral surface of the upper guide cylinder part 104 by 105. Part of the steam is blown laterally from the opening 109 formed in the upper guide cylinder portion 104. A part of the steam exhaled collides with the water falling along the upper guide cylinder 104, and is guided to the rib 110 to generate a flow in the rotational direction on the outer periphery of the upper guide cylinder 104. As a result, the rice is divided into small bubbles. Since the rice is stirred by rotating the steam passage chamber 108, it is not discharged quickly from the steam discharge hole 107.

10 is a longitudinal cross-sectional view of the rice cooker disclosed in Patent Document 2 below.

The cooker shown in FIG. 10 (a) has a cooker main body 201 for accommodating a pan, a cover 202 for opening and closing an opening of the cooker main body 201, and a bottom accommodated in the cooker main body 201. A steam port unit 205 detachably attached to a tubular pot 203, a heating means for heating the pot 203, and a communication hole 204 communicating with the pot 203 provided in the lid 202. It is provided. As shown in FIG. 10 (b), the steam port unit 205 includes a lower case 206, an upper case 207 fitted with the lower case 206, an upper case 207, and a lower case ( Hinge portion 208 for axially supporting the opening and closing of the 206, a locking piece 209b having a locking projection 209a, a rotating shaft 210 for rotatably supporting the locking piece 209b, and an upper case ( Locking mechanism for engaging the lower portion 206 and the upper case 207 against the engaging portion 211 engaging the locking projection 209a when the 207 is pushed from above and the hinge portion 208. 212 and the protrusion part which is formed in the vicinity of the locking mechanism 212 below the lower case 206, and is inserted in the communication hole 204 of the cover 202.

The protruding portion has a guide tube for guiding steam, including the rice from the pot 203, into the steam port unit 205, and a swelling groove portion 213 is formed on the rear side of the guide tube. The bottom of the lower case 206 has an inclined surface so as to descend from the rear side toward the pool groove 213 to easily collect rice in the pool groove 213. An opening 214 is formed at the bottom of the bore groove 213, and a pot is formed inside the steam port unit 205 through the steam hole 202a ₁ formed in the inner cover 202a of the lid 202. A plurality of rice return holes 215 communicating with 203 are formed. The rice return hole 215 is opened and closed by the opening / closing valve 216 provided in the opening part 214 so that it can move up and down. When heating stops after the heating process and the pressure in the pan 203 falls, the opening-closing valve 216 will fall by self weight and the weight of rice, and will open the rice return hole 215.

When the rice return hole 215 is opened, the rice accumulated in the holding groove 213 falls through the rice return hole 215 and passes through the steam hole 202a ₁ into the pot 203. By returning the rice to the rice in the pot 203, the rice is provided with an ingredient of the taste contained in the rice, thereby making it a delicious rice with luster and tenacity.

[Patent Document 1]

Japanese Patent Application Laid-Open No. 11-18930

[Patent Document 2]

Japanese Patent No. 3820541

In the cooking device described in Patent Documents 1 and 2, the rice generated in the heating step is stored, and after completion of the heating step, the stored rice is returned to the pan from the rice return hole and the tasty component is attached to the surface of the rice. I'm making it.

However, in the rice cooker, the rice return hole has only a narrow range, the rice only falls in a limited area, and the rice cannot be spread widely throughout the rice. For this reason, there was a difference in the ratio of the tasty components of the rice and the water content between the portions where the rice return holes were formed and the portions where the rice return holes were not formed.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object thereof is to provide a cooker capable of dispersing and reducing rice produced during cooking to spread throughout the cooked product.

In order to solve the above problems, the present invention provides a cooker main body having a pot into which the workpiece is input, an opening to which the pot is fitted, and a heating means for heating the workpiece within the pot, and controlling the heating means. And a cover for heating and cooking a workpiece, and a cover pivotally supported on one side of the cooker body to cover the opening, wherein the cover is an inner cover covering the pot and an outer cover covering the entire opening. And a support plate having a predetermined depth under the inner cover, wherein the support plate has a boiling component receiving portion for receiving a boiled component that has fallen and a boiling component spread over a wide range within the opening diameter of the pot. It is characterized in that a plurality of boiling component dispersion holes are formed so as to be scattered.

According to this structure, the boiling component which is a factor of the taste and taste which generate | occur | produces in a heating process-the representative thing is "rice" which arises at the time of cooking-When it falls from this inner cover, The boiling component may be received at the boiling component receiving portion, and then the boiling component may be scattered in a shower state through a plurality of dispersion holes, and returned to almost the entire surface of the workpiece.

The present invention is characterized in that in the cooker of the above configuration, the outer cover has a storage tank for storing the boiling components.

According to this structure, the boiling component which generate | occur | produced at the time of a heating cooking is once stored in a storage tank, and is later dropped to a support dish, and a boiling component can be returned effectively to a cooking object.

The present invention is characterized in that, in the cooker having the above-described configuration, the support dish is inclined at an angle deeper and deeper from the edge of the boiling component receiving portion toward the support dish outer circumferential direction.

According to this structure, since the boiling component moves on the inclination and moves the surface of a saucer, the boiling component becomes easy to reach the boiling component dispersion hole, and can return a boiling component to a cooking product more effectively. .

The cooker of the said structure WHEREIN: The surface of the said saucer is characterized by the formation of the guide groove of predetermined depth between arbitrary said boiling components dispersion holes.

According to this structure, it is easy to reach the overflow component dispersion hole by boil-moving and moving to a guide groove, and to return a boiling component to a cooking object more effectively.

The present invention is characterized in that, in the cooker of the above-described configuration, ribs of a predetermined size are formed around any of the boiling component dispersion holes on the upper surface of the support dish.

According to this structure, it is easy to reach the overflow component dispersion hole by boil-moving and moving over a rib, and to return a boiling component to a cooking object more effectively.

This invention is a cooker of the said structure WHEREIN: The said support plate is provided with the seal packing in the inner place rather than the attachment part to the said inner cover, It is characterized by the above-mentioned.

According to this structure, the boiling boiling component which flows at the time of opening of a cover can be prevented by a seal packing, and the situation where an old boiling component is gathered in the place which is difficult to wash can be prevented from being unsanitary.

The present invention provides a cooker having the above-described configuration, wherein the support dish has a notch in the attachment portion to the inner lid, and rotates the whole to engage the attachment portion with the attachment post of the inner lid. Thereby, it is characterized in that detachably attached to the inner cover.

According to this structure, a support plate can be easily removed and washing is easy and it is hygienic.

The present invention is characterized in that, in the cooker having the above-described configuration, the support dish is made of metal and is formed by die casting or press working.

According to this structure, a support plate with high hardness can be obtained as a thin and light thing.

In the cooker of the above configuration, the cover includes a pressure valve for adjusting the pressure in the pot and a pressure valve opening mechanism for controlling the pressure valve, and the control device includes the heating means and the pressure valve opening mechanism. It is characterized in that to control the cooking to be heated in the pot.

According to this structure, even when a large amount of boiling components generate | occur | produces by pressure cooking, it can disperse | distribute such boiling components in a shower state and return to almost the whole surface of the to-be-processed object.

According to the present invention, the boiling component generated during cooking is received at the boiling component receiving portion of the saucer, and the boiling component, which is a delicious element, is dispersed in a shower state through a plurality of boiling component dispersion holes in the surface of the workpiece. By returning to, the food taste of a to-be-cooked product can be improved over a wide range.

The structure of the cooker 1 is described below. The cooker 1 is designed as a cooker.

As shown in FIG. 1, the cooker 1 has a pan 7 into which a cooking object is put, and an opening on which the pan 7 fits, on an upper surface thereof, and the pan 7 is heated to be cooked inside. A cooker main body 2 having a heating means 5 for heating water, an upper cover 10 pivotally supported on one side of the cooker main body 2 to cover the opening, and engaged in a closed state of the opening; A solenoid valve 13 mounted on the upper lid 10 and functioning as a pressure valve for adjusting the pressure in the pan 7, a pressure valve opening mechanism 18 for controlling the solenoid valve 13, and various The display operating part 30 which displays and selects a cooking menu, and a control apparatus (not shown) are provided. The controller controls the heating means 5 and the pressure valve opening mechanism 18 on the basis of the selected cooking menu when cooking as cooking, and the cooked material in the pot 7-rice and water in this case. It is heated to a predetermined temperature, and absorbs a predetermined amount of water into the rice for a predetermined time, an initial heating process of heating the temperature rise until the water boils the absorbed rice, and keeps the rice and water in a boiling state. After the boiling holding step and the boiling holding step, the steamed rice steaming and steaming processes are sequentially performed.

Next, the structure and control device of the cooker 1 will be described in more detail.

The cooker main body 2 has a bottomed box-shaped outer case 3 and an inner case 4 accommodated in the outer case 3. A gap is formed between the outer case 3 and the inner case 4, and a control circuit board or the like (not shown) constituting a control device is disposed in the gap. The inner case 4 has a heating means 5 consisting of a bottom heater 5a of the bottom portion 4a and a side heater 5b of the side portion 4b. An electromagnetic induction coil wound around the bottom heater 5a and mounted is used. The pot bottom temperature sensor 6 which detects the temperature of the bottom of the pot 7 is also provided in the bottom part 4a. The pot bottom temperature sensor 6 is made of a thermistor or the like.

On the front of the cooker main body 2, as shown in FIG. 1, the display operation part 30 which consists of a display panel which displays various cooking menus, and operation buttons which selects a cooking menu, etc. is provided.

The pot 7 into which the to-be-cooked object (rice and water in the case of cooking) is put into a relatively deep bottom shape, and touches near the bottom of the inner case 4. The pot 7 is formed of a clad material of aluminum and stainless steel.

As shown in FIG. 1, the upper lid 10 includes an inner lid 11 covering the opening of the pan 7 and an outer lid 12 covering the entire upper surface opening of the cooker main body 2. One side of the upper cover 10 is pivotally supported to the cooker main body 2 by the hinge mechanism h, and the other side of the upper cover 10 when the upper cover 10 is in a closed state, the cover engaging mechanism of the cooker main body 2 ( Is engaged by 20).

The inner lid 11 is attached to the saucer 8 of the boiling component, and accepts the boiling component generated from the cooked product in the heating step, particularly the boiling holding step. As shown in Fig. 2, the support dish 8 is formed in a circular shape and has a boil-over component accommodating portion 8a formed at the center of the upper surface side of the bottom. 12) Boiled rice existing in the space between is received by the overflow component receiving portion (8a). At the bottom of the saucer 8, a boil-over component dispersion hole 8b is formed for returning the rice present in the saucer 8 into the pan 7, starting with the boil-over component receiving portion 8a. . A guide groove for guiding the rice received at the boiling component receiving portion 8a to the boiling component dispensing hole 8b more reliably between the boiling component receiving portion 8a and any boiling component dispensing hole 8b. 8c) is formed. As a result, the rice does not spread unnecessarily at the bottom of the support dish 8, but rather enters the inside of the guide groove 8c, reaches the boiling component dispersion hole 8b, and falls from there into the pot 7. The guide groove 8c is inclined deeper and deeper toward the boiling component dispersion hole 8b from the edge of the boiling component accommodating part 8a, and it is set as the structure which a rice is easy to fall.

3, the rib 8e of a predetermined | prescribed magnitude | size can also be formed in the vicinity of arbitrary boiling component dispersion holes 8b. Like the guide groove 8c, the rib 8e is configured to induce the rice collected in the boiling component receiving portion 8a to be surely dropped into the boiling component dispersion hole 8b. That is, in the support plate 8 of FIG. 3, the rib 8e formed so as to surround the boiling component dispersion hole 8b formed in the inner peripheral side of the support plate 8 has the same effect as the guide groove 8c. The rice is boiled and concentrated in the overflow hole 8b. Moreover, the guide groove 8c is formed between each boiling component dispersion hole 8b formed in the outer peripheral side of the support plate 8, and the rib 8e which extends to the outer peripheral side feeds in this guide groove 8c. By inducing this, both of them can interact with each other to boil the rice and drop it into the overflow component dispersion hole 8b. As a result, the rice water does not remain in the support plate 8 and rides on the side wall of the rib 8e and the guide groove 8c to reach the boiling component dispersion hole 8b, and thus the boiling component dispersion hole 8b is removed. Through the pot (7).

A flange-shaped attachment portion 8d is formed at the outer circumferential portion of the support plate 8, and the support plate 8 is attached to the inner cover 11 by screws or nails through the attachment portion 8d.

As shown in FIG. 4, the sealing plate 9 can also be provided in the base plate 8 in the place inside of the attachment part 8d for attaching to the inner lid 11. As shown in FIG. When opening the upper lid 10 after the completion of the cooking process, the upper lid 10 is pivotally supported on the main body 2 by the hinge mechanism h, so the steam of the rice is cooled to become water droplets, and the inner lid 11 ) And the rice which remain in the support plate 8 flow to the hinge mechanism h side which became lower with the rotation operation of the upper cover 10. As shown in FIG. At that time, water droplets containing the rice water and the rice itself were rubbed into the gap between the attachment portion 8d and the inner cover 11, and old rice water gathered in such a difficult place to become unsanitary. The above situation can be prevented by providing the seal packing 9 to prevent the water droplets containing the rice and the rice itself from flowing toward the attachment portion 8d.

As shown in FIG. 5, the supporting plate 8 can be provided with an attaching portion 8d ′ having a notch. Attaching support 8f is attached to inner cover 11, and the supporting plate 8 is engaged with the attaching support 8f by rotating the whole support plate 8 so that the support plate 8 is fixed. It shall attach to the inner cover 11 so that attachment or detachment is possible. When washing the support plate 8, the support plate 8 is rotated in the opposite direction. Thereby, the support plate 8 can be easily detached, and washing becomes easy and it also contributes to hygiene.

About attachment of the base plate 8, the following structures may be employ | adopted. In other words, the inner cover 11 is installed a hook (hook) support and the pin in a symmetrical position with the center between. When the upper cover 10 is opened and placed in an upright position, the hook base is disposed at the lower position among the inner lids 11, and the pin is disposed at the upper position. It shall be On the other hand, the support plate is provided with a hook for engaging the hook support and a hole for receiving the pin. An elastic bush made of an elastic material (for example, silicone rubber) may be inserted into the support plate 8 so that the pin is inserted into the hole of the elastic bush. In addition, the hook is poised to erect the upper cover 10, and the hook is engaged with the hook base from above.

When attaching the support plate (8), the upper cover (10) is upright, and the hook is engaged with the hook from above. Then, the base plate 8 is rotated with the hook base and the engaging position of the hook as the point, and the hole of the elastic bush is fitted to the pin. The engagement plate 8 is retained in the inner cover 11 and does not fall off even if the upper cover 10 is closed by the engagement of the hook with the hook base and the engagement of the elastic bush and the pin with the swollen head. When removing the support plate 8, the upper cover 10 is raised in the same manner, and the elastic bush is first removed from the pin, and then the hook is removed from the hook support.

As shown in FIG. 1, the inner cover 11 is provided with a solenoid valve 13 and a pressure valve opening mechanism 18 for opening the solenoid valve 13. The solenoid valve 13 includes a valve seat 13b having a valve hole 13a of a predetermined diameter, a metal ball 13c mounted on the valve seat 13b so as to close the valve hole 13a, and a ball ( It is comprised by the cover 13 which hold | maintains the ball 13c on the valve seat 13b by restricting the movement of 13c. The pressure valve opening mechanism 18 includes a cylinder in which an electromagnetic coil is wound, a plunger for moving the ball 13c in and out by the excitation of the electromagnetic coil to the cylinder, and a tip of the plunger. It consists of a mounted actuation rod and a spring installed between one end of the cylinder and the actuation rod.

The pressure valve opening mechanism 18 is controlled by a control device (not shown). That is, based on the instruction from the control device, when the electromagnetic coil is excited, the plunger protrudes from the cylinder and collides with the ball 13c, and pushes the ball 13c in a predetermined direction. By this pushing, the ball 13c moves over the valve hole 13a and forcibly opens the valve hole 13a. In this open state, when the excitation to the electromagnetic coil is stopped, the plunger is drawn into the cylinder by the pressing force of the spring. Thereby, the force which presses the ball 13c to the said predetermined direction is lost, the ball 13c returns over the valve hole 13a, and the valve hole 13a is closed by the ball 13c.

The outer cover 12 is formed with a vapor port 41 communicating between the inner cover 11 and the vapor hole 43 formed in the outer cover 12. The inner cover 11 is provided with a safety plate 44 for discharging the pressure in the pot 7 to the outside through the steam port 41 when the pressure of the steam in the pot 7 rises to an abnormal pressure equal to or higher than a predetermined pressure. have. The steam generated in the cooking process is released from the steam port 41 toward the steam hole 43. Also in this case, the rice which is a delicious element of the workpiece is stored in the storage tank 40 formed below the vapor port, or exists in the space between the inner lid 11 and the outer lid 12. Such water flows in the direction of the arrow shown in FIG. 1 with the opening and closing of the negative pressure valve 42, falls to the support plate 8, and further rides the support plate 8 and boils over the component dispersion hole 8b. It falls from and is reduced to the to-be-processed object in the pot 7. In addition, a vapor temperature sensor (not shown) is attached to the inner cover 11.

The control device includes hardware consisting of a circuit board on which a CPU, a R0M, a RAM, and the like are mounted, and is connected to a menu key, a start key and a reservation key, and a pot bottom temperature sensor and a steam sensor, respectively. It is input to the CPU. In addition, the CPU is connected to a timer that clocks a predetermined time, a cooking menu detecting means, R0M, and a RAM, and by this CPU, heating control means for controlling the heating means display panel and the solenoid valve, display panel control means, and pressure valve opening. Instrument control means are executed.

Next, the cooking process when the cooking menu is selected by the cooker 1 is demonstrated with reference to the characteristic diagram of FIG. 6, and the flowchart of FIG. In addition, although various cooking menus are displayed on the display operation part 30, a white rice and a standard cooking menu are demonstrated below.

First, in step S101, the cooker 1 closes the pot 7 into which the user puts a predetermined amount of the food products (white rice and water) in the inner case 4, and closes the upper lid 10. It becomes a state. Next, in step S102, the cooking menu is selected by the operation of the display operating unit 30, and cooking is continued. When the operation of the cooker 1 starts, in step S103, an operation member (not shown) is operated to tap or press the engaging member 22 to engage the engaging nail 23 ₁ of the main body 2. The upper lid 10 is locked by engaging the portion 4c. When it is locked, in step S104, a high frequency current is applied to the bottom heater 5a attached to the outer bottom wall of the inner case 4, and a vortex current is generated in the pot 7, so that the pot 7 generates heat. The pot 7 is also heated by the side heater 5b attached to the outer side wall. Thereby, heating of water and white rice is started.

Next, the pressure valve opening mechanism 18 is operated by the control device to move the ball 13c, and the solenoid valve 13 is opened in step S105. In step S106, the absorption process (I) is executed. When execution of the absorption process (I) is started, in step Sl07, the absorption timer (not shown) starts counting the absorption time T1, and then in step 108 the pot bottom temperature sensor 6 The pot bottom temperature K1 is measured by this. The measurement of pan bottom temperature K1 is performed until it reaches predetermined temperature. When it is confirmed in step S109 that the pot bottom temperature has reached a predetermined value, for example, 55 ° C, the heating amount of the heating means 5 used as the bottom heater 5a and the side heater 5b by the control device in step S110. The absorption time is measured while controlling the target object to be kept at a predetermined temperature. Absorption process (I) is continued for predetermined absorption time T1, for example, 10 minutes.

When the predetermined absorption time T1 (10 minutes) has elapsed in step S111, it progresses to step S112 and it transfers to initial heating process (II). In the initial heating step (II), the heating means 5 including the bottom heater 5a and the side heater 5b is preheated (full power heating) so as to be in a boiling state in a short time. The solenoid valve 13 is closed by the ball 13c by operating the pressure valve opening mechanism 18 by the control device to return the plunger. That is, in step S113, the ball 13c lies on the valve hole 13a by its own weight, and closes the valve hole 13a, and the solenoid valve 13 is in the closed state. In this state, the pressure in the pan 7 rises until it rises to the pressure value which can push up the ball 13c through the valve hole 13a. Therefore, the pressure of the steam in the pot 7 at this time can be appropriately adjusted by setting the weight of the ball 13c and the size of the valve hole 13a.

In the first heating step (II), in step S114, the steam temperature K2 is measured by a steam temperature sensor (not shown). In step S115, when the steam temperature K2 reaches a predetermined temperature, for example, 75 ° C., the object to be boiled becomes a temperature causing boiling phenomenon, and the first heating step (II) is completed. The pressure in the pot 7 at this time is controlled by the solenoid valve 13, and becomes the predetermined pressure more than atmospheric pressure, for example, about 1.2 atmospheres. And as shown in FIG. 8, the boiling maintenance process (III) is started in step S116.

Proceeding to the boiling holding step (III), the pressure in the pot 7 becomes a predetermined pressure above atmospheric pressure, for example, about 1.2 atm, and the target object is boiled to a saturation temperature corresponding to this pressure.

In addition, when it enters boiling holding process (III), in step S117, the solenoid valve 13 is opened by operating the pressure valve opening mechanism 18 immediately by a control apparatus, and moving the ball 13c. In this opening operation, the heating of the heating means 5 is stopped in step S118, and the forced opening operation of the solenoid valve 13 is continued for a predetermined time, for example, 4 seconds in step S119. By the forced opening operation of the solenoid valve 13, the pressure in the pot 7 drops to the vicinity of atmospheric pressure.

In this manner, in the boiling holding step (III), when the pressure in the pan 7 is lowered from the predetermined boiling pressure (about 1.2 atm) to the vicinity of the atmospheric pressure at once, the pot 7 is in a vigorous dolby state. When it becomes this Dolby state, foam | bubble generate | occur | produces in a pan and the to-be-drinkable object is stirred by this foam. As a result, the target object is uniformly heated, and the rice is cooked.

The predetermined time for forcibly opening the solenoid valve 13 is a time (that is, about 4 seconds) at which the pressure in the pot 7 returns to atmospheric pressure by the forced opening operation of the first solenoid valve 13. It is decided. By setting the time for forcibly opening the solenoid valve 13 to atmospheric pressure in this way, it is possible to obtain the maximum stirring energy. After forcibly opening the solenoid valve 13 for the predetermined time (4 seconds), the pressure valve opening mechanism 18 is operated in step S120 to bring the solenoid valve back to a closed state. Next, the heating of the pan 7 by the heating means 5 is restarted in step S121. The heating time (for example, 28 seconds) after the resumption of heating is the time required for the pressure in the pan 7 to recover to the above-mentioned predetermined pressure (about 1.2 atm). This time is previously obtained experimentally. If it is determined in step S122 that the predetermined heating time has elapsed, the process proceeds to step S123.

In step S123, the forced opening of the solenoid valve 13 by the pressure valve opening mechanism 18 is repeated a plurality of times, for example, six times. In addition, in the boiling process of step S121, S122, as time passes, the residual amount in the pan 7 decreases, the pressure fluctuation range becomes small, and the dolby phenomenon becomes weak. For this reason, forcible opening of the solenoid valve 13 is effective when it concentrates on the initial stage of boiling maintenance process (III).

When the operation of opening the solenoid valve 13 a plurality of times is finished, the forced opening of the solenoid valve 13 by the pressure valve opening mechanism 18 is stopped in step S124, and the solenoid valve 13 is opened. At this time, the rice collected in the storage tank 40 falls on the boiling component receiving portion 8a with the depressurization in the pot 7 and is uniformly dispersed into the filth object through the boiling component dispersing hole 8b. Reduction). And the boiling state by the heating means 5 is continued in step S125, and pan bottom temperature K3 is measured in step S126. And when the pot bottom temperature K3 becomes predetermined temperature, for example, 130 degreeC in step S127, since it is judged that the water in the pot 7 has dried and forced dry-up was complete | finished, in step S128, the heating means 5 The heating action by is stopped.

The steaming process (IV) is then started. In step S129, first, the process proceeds to the first steaming step 1, and time counting of the steaming time T2 is started. When the steaming time T2 has elapsed a predetermined time, for example, 4 minutes in step S130, the solenoid valve 13 is forcibly opened by the pressure valve opening mechanism 18 in step S131, and the rice is cooked again. To the process. When the rice is recooked, the pot 7 is reheated by the heating means 5 to evaporate the water attached to the surface of the rice, and at the same time, the rice is recooked (reheated) in step S132 (T3). Measure it. By re-cooking the rice, the rice water adhered to the surface of the poisoned product spreads widely in the center portion or the bottom portion of the poisoned product in the pot 7, so that a good taste is extended throughout and effective rice dispersion is possible. Then, when the time T3 for resetting the predetermined rice in step S133, for example, three minutes has elapsed, the heating operation by the heating means 5 is stopped, and the process shifts to step 2, and in step S134 The steaming time T4 is revealed. When the steaming time T4 has elapsed for a predetermined time, for example, 5 minutes in step S135, the cooker ends in step S136, the process shifts to the heat retaining step in step S137, and the standard cooking process ends.

In addition, in this embodiment, although the pressure valve opening mechanism 18 was also used as a drive means for driving an operation member in step S103, you may provide the drive mechanism for driving an operation member separately.

As mentioned above, although embodiment of this invention was described, the scope of the present invention is not limited to this, A various change can be added and implemented in the range which does not deviate from the main point of invention.

The present invention can be used in a sealed cooker that confines boiling therein.

1 is a vertical sectional view of a cooker according to an embodiment of the present invention.

FIG. 2 is a view showing an embodiment of a saucer attached to the cooker of FIG. 1, wherein (a) is a front view, (b) is a top view, (c) is a bottom view, and (d) is (a) of (b) -Cross section along line A.

3 is a view showing another embodiment of the saucer attached to the cooker of FIG. 1, wherein (a) is a front view, (b) is a top view, (c) is a bottom view, and (d) is a Sectional view along line B-B.

4 is a diagram showing a cooker according to another embodiment of the present invention, (a) is a vertical sectional view of the cooker, and (b) is a plan view of a support plate mounted to the cooker.

5 is a view showing a cooker according to still another embodiment of the present invention, (a) is a vertical cross-sectional view of the cooker, (b) is a bottom view of the support dish mounted to the cooker, (c) is a support mounted to the cooker Top view of the plate.

Fig. 6 is a characteristic diagram showing the relationship between temperature and pressure in the cooking process.

7 is a cooking flowchart diagram.

FIG. 8 is a cooking flow chart following FIG. 7; FIG.

9 is a partial vertical cross-sectional view of a conventional pressure cooker.

10 is a view showing another conventional pressure cooker, (a) is a vertical cross-sectional view, (b) is an enlarged cross-sectional view of the steam port unit.

<Description of the code>

1 cooker

2 cooker body

3 outer case

4 inner case

5a bottom heater

5b side heater

6 pot bottom temperature sensor

7 pot

8 saucer

8a Boil Over Receptacle

8b boiling over water dispersion hole

8c guide groove

8d attachment

9 seal packing

10 cover

11 inner cover

12 outer cover

13 solenoid valve

18 Pressure valve opening mechanism

20 cover fasteners

22 fastening members

23 release button

30 Display Control Panel

40 storage tank

41 steam holes

42 negative pressure valve

43 steam hole

Claims (9)

A cooker main body (2) having a pan (7) into which a to-be-cooked object is put, an opening to which the pan (7) fits, and a heating means (5) for heating the cooked product in the pan (7), and A control device for heating and cooking a workpiece by controlling the heating means 5 and a cover pivotally supported on one side of the cooker main body 2 to cover the opening, and the cover includes the pot 7 A cooker having an inner cover 11 covering the entire opening and an outer cover 12 covering the entire opening, wherein the outer cover 12 has a storage tank 40 for storing boiling components. 11 has a supporting plate 8 having a predetermined depth, the supporting plate 8 includes a boiling component receiving portion 8a which receives the boiling component that has fallen from the storage tank 40; Boilable over a wide range within the opening diameter of the pot 7 Cooking the dispersion, characterized in that (散布) in a plurality of boiling component dispersed overflow hole (8b) are arranged is formed so as to. The method according to claim 1, The boiling component stored in the storage tank (40) is characterized in that the drop to the support plate (8) with the opening and closing of the negative pressure valve (42). The method according to claim 1 or 2, And the support dish (8) is inclined at an angle deeper and deeper toward the outer circumferential direction of the support dish (8) from the edge of the boiling component receiving portion (8a). The method according to claim 1 or 2, A cooker characterized in that a guide groove (8c) of a predetermined depth is formed on an upper surface of the support dish (8) between any of the boiling component dispersion holes (8b). The method according to claim 1 or 2, A cooker, characterized in that ribs (8e) of a predetermined size are formed on an upper surface of the support dish (8) around any of the boiling component dispersion holes (8b). The method according to claim 1 or 2, The said saucer (8) is provided with the seal packing (9) in the place inside rather than the attachment part to the said inner cover (11). The method according to claim 1 or 2, The base plate 8 has a notch in the attachment portion to the inner cover 11, and rotates the whole to engage the attachment portion with the attachment post of the inner cover 11. Cooker, characterized in that detachably attached to the inner cover (11). The method according to claim 1 or 2, And said support plate (8) is made of metal and is formed by die casting or press working. The method according to claim 1 or 2, The cover includes a pressure valve for adjusting the pressure in the pot 7 and a pressure valve opening mechanism 18 for controlling the pressure valve, and the control device includes the heating means 5 and the pressure valve opening mechanism ( 18) the cooker, characterized in that the cooking to heat the cooking material in the pot (7) by controlling.

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