KR960009232B1 - Cooker - Google Patents

Abstract

The electric rice cooker includes a vacuum preservation device which preserves boiled rice for a long term without changing color, taste or freshness. The vacuum preservation device has a manually operated air pump(5) installed independent of a steam vent(2a) on a lid member(2) of the cooker. The air pump set in a recess(7) formed on the lid comprises an elastic push cap(5), a flat inlet check valve(6) and on outlet check valve(9). Boiled rice can be warmly preserved in a vacuum state produced by the air pump.

Description

Vacuum Thermostat of Electric Rice Cooker

1 is an external perspective view of an electric rice cooker installed with the present invention.

2 is a cross-sectional view of FIG.

3 is an exploded perspective view of the present invention.

4 is a cross-sectional view of FIG.

5 is a second embodiment of the present invention.

* Explanation of symbols for main parts of the drawings

1: rice cooker 2: lid body

3: opening and closing button 4: heating device

5: Push cap 6: Check valve

7: recessed part 8: outlet

9: check valve 10: through hole

11: coupling hole 12: opening and closing side

13: cylinder 14: rod

15: check valve 16: push button

17: pressure gauge

The present invention uses a pump or a push cap attached to the inside of the lid of the conventional rice cooker by separately discharging the discharge port for forcibly discharging the air inside and using the integrally attached pump or push cap By discharging all the air to be in a vacuum state, even after long-term storage of cooked rice after cooking, it is designed to prevent discoloration or rot or deterioration of rice taste.

In general, in the case of the electric rice cooker until now, mainly put rice and water in a certain ratio, close the lid and then supply power, the electric heating device at the bottom is heated, cooking is done inside, and after a certain time, it is automatically In this conventional case, when the rice is stored for a long time after cooking, the outside air and the inside air are not sealed and the color of cooked rice is changed by the remaining air inside the cooker. There was a disintegration such as decay or reduced taste of rice.

In particular, during warming, the water inside the cooked rice is evaporated to the outside while the internal air is left as it is, and the fresh air of the rice is suddenly lowered due to contact with the rice, and the heat must be kept warm. Power consumption is excessive and when you come back to eat after a long meal, the taste of the rice will be degraded, so discarded the hard-boiled rice is very economically unreasonable, the situation is urgently required to improve the situation.

The present invention is to enable to improve the unreasonable point of the conventional electric rice cooker as described above, and a discharge port capable of discharging steam on one side of the lid plate separately from the steam outlet formed on the lid plate of a conventional electric rice cooker. After pressing cook cap by pressing or by integrally discharging the remaining air inside the rice cooker by using combined pump and discharge pump, it is discolored or decayed and tasted even after long-term storage. This prevents deterioration and reduces the heat retention inside, so the pot can only be heated for a certain period of time during vacuum warming, thus reducing the power consumption and especially preventing the evaporation of moisture contained in the rice. It will be as possible to maintain as described in detail by the accompanying drawings as follows.

In the conventional electric rice cooker (1) which is attached to the opening and closing button (3) on one side of the lid body 2 and can be cooked or warmed by the lower heating device (4) Introduce the mouth (7) and the through hole 10 and the coupling hole 11 in the interior respectively, inserting the check valve (6) in the coupling hole (11) and the pressing cap (5) in the upper portion of the pressing cap ( 5) one side of the discharge valve (8) with a check valve (9) is built in and the inner periphery of the pressing cap (5) by opening and closing the valve (12) integrally.

5 shows a second embodiment of the present invention, in which the cylinder 13 and the rod 14 are integrally coupled to one side of the lid 2, and the push button 16 is operated to the other side. The check valve 15 is to be opened and closed.

According to the present invention, if necessary, the check valve 6 may be formed in a tubular shape, and the discharge device may be attached to the body of the rice cooker 1.

Reference numeral l7 in the figure shows a pressure gauge for measuring the pressure inside the cooker (1).

The present invention as described above is usually used as a general use and method of use of the cooker (1), that is, the lid body (2) after incorporating a certain ratio of water and washed rice inside the cooker (1) When closed, the lid body 2 and the cylinder are coupled to each other by the operation of the opening / closing button 3, and the cooking is performed by the pressure gauge 17. The check valve 6 is in close ground with the bottom surface, and the steam heat inside is discharged to the outlet 2a separately formed in the lid 2. The valve plate is interposed inside the outlet 2a. When the heat is discharged to the outside, the discharge plate is slightly lifted up by the force of the steam heat, the steam heat is discharged to the outside and the outside air is not allowed to flow out to perform the function of the general rice cooker (1) and cooking Steam inside the cooker (1) after the end In the case of maintaining the vacuum state by removing the air and the air, first press the press cap 5 coupled to one side of the lid 2, and the air inside the press cap 5 is discharged to the outlet 8 by the check valve 9. When discharged and handed, the check valve 9 of the discharge port 8 is closed, so that the force to return to the original state is generated by self-elasticity of the press cap 5, and a vacuum pressure is generated inside the press cap 5. , The steam heat and air inside the cooker (1) rises through the through hole (10) of the concave portion (7), so the check valve (6) is lifted up and down the open side (12) also slightly lifted up inside the cooker (1) Air remains in the press cap (5).

When the press cap 5 is pressed again, the check valve 6 and the opening / closing valve 12 are closed and the check valve 9 of the outlet 8 is opened so that the air inside the press cap 5 is discharged to the outside of the outlet 8. If you press and release the above operation repeatedly repeatedly, the steam heat and the air inside the cooker (1) are released, and the rice is kept in a vacuum state. 1) Since the inside is kept in a vacuum state, after removing the press cap 5 and pressing the center of the check valve 6 coupled to the coupling hole l1 inside the recessed part 7, the check valve according to the retainer principle The outer periphery of (6) is raised up so that the outside air is rapidly introduced into the cooker (1) through the through-hole 10 installed on the bottom surface of the inlet (7) immediately within the cooker (1) When the air is full, you can eat the rice inside the rice cooker (1) at any time After the residual oil and rice inside is because the operation immediately preserved in a vacuum state as described above it is that the rice is possible to prevent the phenomenon in which the decay or discoloration, and from outside air.

In particular, the air discharge check valve 6 of the present invention may be configured in a tubular shape. In this case, however, the air discharge check valve 6 is not limited in any way.

In addition, the air discharge valve of the present invention may be installed at a place other than the lid 2, i.e., at the periphery of the cylinder, and in this case, it is not limited to attain the intended purpose.

In particular, the present invention can achieve the above object by the operation of the cylinder 13 by the rod 14 integrally to the lid 2 of the rice cooker 1 as shown in FIG. In the case of forming the lid 2, the cylinder 13 is molded into a shape that can be assembled to combine the cylinder 13 with the rod 14 and the push button 16 on the other steam outlet (2a) If you press the check valve 15 is to operate to achieve the desired purpose, the specific description thereof is as follows.

First, when the cooking is performed as described above, the steam heat in the interior is to push up the check valve 15 by its own lifting force, in which the push button 16 is always grounded with the check valve 15. Since a constant clearance space is formed, when the check valve 15 rises under the pressure of steam heat therein, the push button 16 automatically rises to discharge the steam heat therein.

In this way, when cooking is finished, and enters the warming step, when the rod 14 of the cylinder 13 which is integrally coupled to the outside of the lid 2 is pushed, the air inside the cylinder falls into the rod 14. When it is pulled out and pulled out, air at the periphery of the rod 14 is discharged to the outside, and it is generally known that such a cylinder reacts.

This operation is repeatedly pushed and pulled bar that is, when pushing the rod 14, the inside becomes a general state, when pulled out, the operation of the rod 14 performs the function of releasing the pressure inside to the outside of the rice cooker described above The internal vacuum can be maintained.

As such, if the vacuum state by forcibly discharging all the air inside the cooker 1 will have the following effects.

1. Since the inside of the cooker (1) is completely sealed in a vacuum state, it can prevent evaporation of moisture contained in the rice, which is very effective in maintaining the taste of rice.

2. When heating the vacuum, the rice cooker 1 only needs to be heated for a certain time without continuously supplying power, thereby minimizing the power consumption.

3. When it is kept warm for a long time, the warming effect is very good and it prevents the change of rice color or the taste of rice when it is stored for a long time.

4. The sealing force is very good to prevent the supply of air to decay or change color.

5. By miniaturizing the discharge valve to remove the internal air or installing the discharge pump integrally, the choice is very wide and economical can be fully considered.

6. The rice can be stored for a long time.

As described above, the present invention adds a device capable of maintaining the vacuum state by separately removing the air inside the ordinary electric rice cooker 1, even though the cooked rice is stored for the first time in a general home or business place, etc. When the color is good and glossy, the rice taste is improved as much as possible. Especially, when you go out or preserve the cooked rice for a long time, the vacuum pressure remains inside, so you can always eat fresh rice.

Claims (5)

The air discharge check valve (6) is installed on the lid (2) of the rice cooker (1), when the rice is completed, the air is extracted from the check valve (6) for air discharge to keep warm in a vacuum state, characterized in that Vacuum thermostat of rice cooker. The vacuum thermostat of the electric rice cooker according to claim 1, wherein the check valve (6) has a plate shape. The vacuum thermostat of the rice cooker according to claim 2, characterized in that the check valve (6) is configured in a tubular shape. The vacuum thermostat of the electric rice cooker according to claim 2 or 3, wherein the check valve (6) is installed at a position other than the lid (2) of the rice cooker (1), that is, at the side of the body. The vacuum insulator of an electric rice cooker according to claim 2 or 3, wherein the discharge device is fixedly attached to the lid body in the form of a piston cylinder.