WO2016199448A1 - Cuiseur chauffant - Google Patents

Cuiseur chauffant Download PDF

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Publication number
WO2016199448A1
WO2016199448A1 PCT/JP2016/053927 JP2016053927W WO2016199448A1 WO 2016199448 A1 WO2016199448 A1 WO 2016199448A1 JP 2016053927 W JP2016053927 W JP 2016053927W WO 2016199448 A1 WO2016199448 A1 WO 2016199448A1
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WO
WIPO (PCT)
Prior art keywords
inner pot
heating
steam
cooking
opening
Prior art date
Application number
PCT/JP2016/053927
Other languages
English (en)
Japanese (ja)
Inventor
源基 田中
隆男 村井
幸靖 東
Original Assignee
シャープ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by シャープ株式会社 filed Critical シャープ株式会社
Priority to CN201680011322.3A priority Critical patent/CN107847063A/zh
Publication of WO2016199448A1 publication Critical patent/WO2016199448A1/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels

Definitions

  • the present invention relates to a heating cooker that cooks food contained in an inner pot.
  • heating cooker that sets (stores) an inner pot containing ingredients in a main body having a heating unit and performs cooking (for example, Patent Document 1).
  • a heating cooker is convenient for the user because cooking time can be allocated to other work since it is not necessary to cook by cooking after setting the inner pot containing ingredients in the main body. Is expensive.
  • JP 2013-223705 A published October 31, 2013
  • an object of the present invention is to provide a cooking device capable of performing cooking without adding moisture or cooking with a small amount of moisture.
  • a heating cooker includes an inner pot that contains ingredients, a lid that covers the inner pot and is provided with a vent hole that ventilates the inside and outside of the inner pot. And a heating cooker having a heating part for heating the inner pot, and storing the inner pot so that it can be taken in and out, wherein the diameter of the vent hole is 2 mm or more and 5 mm or less,
  • the heating unit has a first cooking mode in which heating is performed at an output of 200 W to 300 W.
  • the cooking device includes an inner pot that contains ingredients, a lid portion that covers the inner pot and is provided with a vent hole that ventilates the inside and outside of the inner pot, and the inner pot.
  • the steam duct comprising: a main body section that has a heating section for heating, and stores the inner pot so that the inner pan can be put in and out; and a steam duct unit that is connected to the vent hole and discharges steam from the vent hole to the outside.
  • the unit includes a water reservoir portion provided with an opening communicating with the vent hole, and a steam port for discharging steam, and a cover portion covering the water reservoir portion, and at least a part of the cover portion is formed of metal. It is characterized by being.
  • the cooking device prevents cooking of the inner pot and ingredients, and prevents the cooking from drying, even if moisture is not added or a small amount of moisture. can do. That is, there is an effect that cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.
  • FIG. 1 It is a perspective view of the state where the lid of the cooking-by-heating machine concerning Embodiment 1 of the present invention was opened. It is a perspective view of the state where the lid of the cooking-by-heating machine shown in Drawing 1 was closed. It is a perspective view of the state which opened the cover body of the heating cooker shown in FIG. 1, and removed the inner cover from the outer cover. It is a perspective view from the top of the inner pot taken out from the heating cooker shown in FIG. It is a graph which shows the change at the time of cooking in the anhydrous cooking mode in the heating cooker shown in FIG. It is sectional drawing of the steam duct unit provided in the cover body of the heating cooker which concerns on Embodiment 2 of this invention.
  • FIG. 1 shows a schematic configuration inside a heating cooker 101 according to the present embodiment.
  • FIG. 2 shows the appearance of the heating cooker 101.
  • the heating cooker 101 includes a heating cooker body (main body part) 1 and a lid 2 attached to the heating cooker body 1 so as to be openable and closable.
  • the heating cooker body 1 includes an inner pot storage unit 11 that stores an inner pot 3 that stores an object to be cooked (foodstuffs such as vegetables, meat, fish, and seasonings);
  • an inner pot 3 that stores an object to be cooked (foodstuffs such as vegetables, meat, fish, and seasonings);
  • the handle storage part 12 that stores the handle part 31 provided in the inner pot 3 is included.
  • the cooking-cooker main body 1 is provided with an engaging claw 13 that engages with a claw receiving portion 23 provided on an outer lid 21 of the lid 2 described later, on the upper outer side of the inner pot storage portion 11. .
  • the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the heating cooker body 1.
  • the engagement between the engaging claw 13 and the claw receiving portion 23 can be released by an opening switch 24 provided on the surface of the outer lid 21 shown in FIG.
  • the inner pot storage unit 11 stores the inner pot 3 and heats the inner pot 3.
  • a heating unit 15 that heats the inner pot 3 is disposed at a position that contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11.
  • Examples of the heating unit 15 include, but are not limited to, an induction heating coil.
  • the position where the inner pot 3 comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11 is opposed to the bottom wall 3a (see FIG. 5) of the inner pot 3 in the inner pot storage unit 11, for example.
  • the position which opposes the bottom wall 3a of the inner pot 3, and the surrounding wall 3b (refer FIG. 5) is shown.
  • the temperature sensor 16 which detects the temperature of the said inner pot 3 is also arrange
  • the detection signal of the temperature sensor 16 is transmitted to the control unit 17 described later. Use of the detection signal of the temperature sensor 16 will be described later.
  • the heating cooker body 1 is provided with a power supply unit including a power supply circuit, an inverter circuit, and the like.
  • the lid 2 includes an outer lid 21 and an inner lid (lid portion) 22.
  • the outer lid 21 is assembled to the heating cooker body 1 via a hinge spring (biasing member) 4.
  • the lid body 2 is rotatably supported by the heating cooker body 1 so as to open and close the opening of the inner pot 3 housed in the heating cooker body 1.
  • FIG. 3 is a perspective view showing a state where the lid 2 of the heating cooker 101 is opened, and further shows a state where the inner lid 22 is removed from the outer lid 21.
  • the outer lid 21 includes a bottom portion 211 provided with a recess into which the inner lid 22 is fitted, and an upper portion 212 that covers the bottom portion 211.
  • a control board (not shown) is provided in the space between the bottom part 211 and the upper part 212 (inside the outer lid 21), and the control part 17 that controls various operations in the heating cooker 101 is disposed on the control board. Has been.
  • the control unit 17 includes a calculation unit and a storage unit (not shown), other electronic components, and the like, and controls the heating unit 15 and the like based on a program and input data stored in the storage unit to perform a series of cooking operations. Is realized.
  • the control part 17 is arrange
  • the outer lid 21 is shaped so as to cover up to the handle housing portion 12 of the heating cooker body 1, and an opening switch for opening the lid body 2 on the upper portion 212 of the outer lid 21. 24, an operating portion 25 provided with a window portion 21a that is an opening formed in the vicinity of the opening switch 24, a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like.
  • a steam duct unit 26 in which a steam port 26b is formed is detachably installed on the outer lid 21 on the side opposite to the window portion 21a with the operation unit 25 interposed therebetween.
  • the steam duct unit 26 condenses the steam generated in the inner pot 3 and returns it to the inner pot 3 to circulate the steam and to control the discharge amount of the steam.
  • the heating cooker 101 can cook only with the water
  • the steam duct unit 26 is connected to a steam guide opening (vent hole) 40 d of the inner lid 22 described later, and takes in the steam generated in the inner pot 3.
  • the steam duct unit 26 is detachable from the outer lid 21. Although details will be described in the second embodiment, the steam duct unit 26 can be further broken down into two parts, a cover part and a water reservoir part. Therefore, the inside of the steam duct unit 26 can be easily cleaned and kept clean.
  • the outer lid 21 is provided with a water vapor sensor 27 that detects vapor generated in the inner pot 3.
  • a detection signal from the water vapor sensor 27 is also sent to the control unit 17 of the heating cooker 101. Use of the detection signal of the water vapor sensor 27 will be described later.
  • the water vapor sensor 27 is a thermistor and detects vapor based on temperature. The temperature rise when the thermistor is in a boiling state is detected to detect “boiling”.
  • the water vapor sensor 27 is not limited to such a configuration.
  • the water vapor sensor 27 may be configured to detect the amount of water vapor per unit space (for example, 3 to 5 g per minute).
  • FIG. 2 the case where the steam duct unit 26 is provided on the opposite side of the window portion 21 a across the operation portion 25 in the upper portion 212 of the outer lid 21 is shown as an example. 25, the arrangement of the window 21a and the steam duct unit 26 is an example, and is not particularly limited.
  • the inner lid 22 has an inner lid body 40 that is detachably attached to the bottom portion 211 on the side facing the inner pot 3 at the bottom portion 211 of the outer lid 21.
  • a large-diameter packing 41 is provided on the outer peripheral edge of the inner lid body 40 so as to surround the outer peripheral edge of the inner lid main body 40 so as to surround the outer peripheral edge.
  • the large-diameter packing 41 is in close contact with the upper surface of the flange portion 3 c provided at the upper edge of the opening of the inner pot 3 when the lid 2 is closed. As a result, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the food material from flowing out from the inner pot 3, and efficiently converts the moisture from the food material into steam and circulates it. .
  • An opening 40a is formed in a part of the inner lid body 40, and a heat-resistant transparent material (glass portion) 40e such as heat-resistant glass or transparent resin is fitted therein.
  • the opening 40 a is formed at a position that overlaps the window portion 21 a of the outer lid 21 described above when the inner lid 22 is attached to the outer lid 21. Thereby, the inside of the inner pot 3 can be confirmed through the window 21a of the outer lid 21 and the transparent material 40e. Since the transparent material 40e fitted into the opening 40a is exposed to the outside due to the opening of the window 21a of the outer lid 21, it is exposed to the outside air.
  • steam adhering to the opposing surface with the inner pot 3 of the transparent material 40e is returned to the inner pot 3 as a water droplet, when the opposite surface (exposed surface) of the transparent material 40e is cooled with external air. Therefore, steam can be efficiently circulated in the space formed by the inner lid body 40 and the inner pot 3.
  • the transparent material 40e can be cooled more effectively when it is made of glass than resin.
  • the inner lid main body 40 is provided with a plurality of small convex portions 40b on a part of the surface facing the inner pot 3 in the inner lid main body 40.
  • the convex part 40b returns the vapor
  • the material of the formation part of the convex part 40b in the inner cover main body 40 is not specifically limited, In order to return the vapor
  • a sensor opening 40 c for penetrating the water vapor sensor 27 formed in the outer lid 21 and steam generated in the inner pot 3 are guided to the steam duct unit 26 of the outer lid 21.
  • the steam guide opening 40d is formed.
  • the steam guide opening 40d has a diameter of 2 mm or more and 5 mm or less. 1 and 3, five holes are disclosed as the steam guide opening 40d, and the diameter of the hole obtained by adding these five holes is 2 mm or more and 5 mm or less.
  • the steam guide opening 40d may be provided as one hole having a diameter of 2 mm or more and 5 mm or less. Note that when expressing the size of the steam guide opening 40d in the area, a 3 mm 2 or more 20 mm 2 or less.
  • the lid 2 When the heating cooker body 1 is closed, the lid 2 seals the inner pot 3 stored in the inner pot storage part 11 of the heating cooker body 1 with the inner cover 22, and removes the handle storage part 12.
  • the cover 21 is covered. That is, the lid body 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker body 1 when the heating cooker body 1 is closed.
  • FIG. 4 is a perspective view from the upper part of the inner pot 3 and shows a state where it is taken out from the heating cooker body 1.
  • the inner pot 3 is a concave heating container having a bottom wall 3 a and a peripheral wall 3 b erected upward from the bottom wall 3 a and opened upward.
  • the inner space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space and functions as a heating chamber when heated by the heating unit 15.
  • the flange part 3c extended in the horizontal direction toward the outer side of the inner pot 3 is formed in the upper end part of the peripheral wall 3b of the inner pot 3 over the perimeter of the peripheral wall 3b.
  • the flange part 3c is provided in the upper end part of the surrounding wall 3b of the inner pot 3, Therefore The area which contact
  • the inner pot 3 shown in FIGS. 1 to 4 shows an example in which the opening forming the inner space of the inner pot 3 is formed in a circular shape in plan view.
  • the opening shape is not limited to this, and can be any shape.
  • the inner pot 3 is formed of a high heat conductive member such as aluminum.
  • a magnetic material such as stainless steel that improves heating efficiency may be attached to the outer surface of the inner pot 3, and the inner surface of the inner pot 3 is coated with a fluororesin or the like to prevent adhesion of foodstuffs. May be.
  • the inner pot 3 is provided with two handle portions 31 facing each other at a part of the upper outer peripheral edge portion.
  • the handle portion 31 is formed of a material having heat resistance and electrical insulation, such as plastic.
  • the cooking device 101 has cooking modes for executing cooking by heating (for each menu, for example), and each cooking mode is configured to be selected by the user from the operation unit 25.
  • the control unit 17 controls the heating of the heating unit 15 according to the selected cooking mode.
  • the control part 17 performs heating control automatically by controlling the heating of the heating part 15 based on the detection results by the temperature sensor 16 and the water vapor sensor 27. By controlling the heating in this manner, the heating cooker 101 performs cooking according to the selected cooking mode.
  • the control unit 17 controls heating by controlling to switch on and off the energization of the heating unit 15.
  • control unit 17 includes a timer unit (not shown), manages cooking time, and enables reservation cooking.
  • the cooking device 101 is a cooking device that is easy to control the temperature, so it can be used not only for stewed meat potatoes and curry, but also for fermented foods (yogurt, etc.) that are difficult to control the temperature, and boil the noodles.
  • the moisture generated from the ingredients in the inner pot 3 can be efficiently converted into steam and circulated, cooking without adding moisture or cooking with a small amount of moisture is also possible.
  • FIG. 5 is a graph showing changes in temperature and water vapor amount in the anhydrous cooking mode.
  • the thick solid line indicates the temperature detected by the temperature sensor 16
  • the dotted line indicates the temperature detected by the water vapor sensor 27, and the thin solid line indicates the output of the heating unit 15.
  • the control unit 17 When the anhydrous cooking mode is selected in the heating cooker 101, the control unit 17 performs heating at an output of 600 W before the water vapor sensor 27 detects a predetermined amount of steam, and the water vapor sensor 27 performs the predetermined amount. After detecting the steam, the heating unit 15 is controlled to execute heating at an output of 200 W to 300 W.
  • the maximum output of the heating unit 15 of the present embodiment is 600 W.
  • the control unit 17 performs control for switching ON and OFF of energization to the heating unit 15, the heating unit 15 can perform output of 200 W to 300 W.
  • the output is 300 W, and when it is turned on for 20 seconds in one minute, an output of 200 W can be performed.
  • a heating unit having a maximum output of 200 W or more and 300 W or less may be provided.
  • the white circle is the time when the water vapor sensor 27 detects 80 ° C. as the predetermined value.
  • the time when the water vapor sensor detects 80 ° C. is detected as boiling.
  • 80 degreeC is an illustration, For example, the structure which detects the time of detecting 100 degreeC as boiling may be sufficient.
  • the predetermined value is a predetermined water vapor amount.
  • the heating unit 15 Before the time point when the water vapor sensor 27 detects a predetermined value, the heating unit 15 outputs power at 600 W by continuously energizing the heating unit 15 (continuously ON). After the time when the water vapor sensor detects a predetermined value, the heating unit 15 outputs 200 W or more and 300 W or less by turning on / off the power supply to the heating unit 15.
  • the heating cooker 101 has a diameter of the steam guide opening 40d that ventilates the inside and outside of the inner lid 22 of 2 mm to 5 mm, and performs heating at an output of 200 W to 300 W in the anhydrous cooking mode. To do. Therefore, even if it does not add moisture, even if it is a small amount of moisture, it can be cooked by preventing the inner pot and ingredients from being burnt and preventing the dish from drying. That is, cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.
  • the cooking device 101 can quickly heat the food stored in the inner pot by heating at 600 W before the water vapor sensor 27 detects the predetermined value. Thereafter, after the water vapor sensor 27 detects a predetermined value, heating is performed at an output of 200 W or more and 300 W or less. Therefore, cooking without adding moisture or cooking with a small amount of moisture can be performed efficiently and satisfactorily.
  • the predetermined value detected by the water vapor sensor 27 has been described above using 80 ° C., this is an example, and is not limited to this value.
  • the control unit 17 controls the heating unit 15 to stop heating when detecting that the temperature sensor 16 exceeds 100 ° C. or more.
  • a black circle is a point in time when the temperature sensor 16 detects that the temperature has exceeded 100 ° C. or more, and the energization to the heating unit 15 is immediately turned off thereafter.
  • the predetermined value is, for example, 6 ° C. That is, when the temperature sensor 16 detects 106 ° C. that exceeds 6 ° C. by 100 ° C., it controls to stop heating.
  • a numerical value is an illustration and is not limited to this.
  • heating is stopped when the temperature of the inner pot 3 exceeds 100 ° C. or more in the anhydrous cooking mode. Since the heating is automatically stopped, cooking without adding moisture or cooking with a small amount of moisture can be performed automatically. More than necessary evaporation of moisture from the ingredients can be prevented, and more delicious dishes can be provided.
  • the cooking device performs pressure cooking, but the cooking device 101 of the present embodiment does not perform pressure cooking.
  • the diameter of the steam guide opening 40d is 2 mm or more and 5 mm or less, cooking without adding moisture or cooking with a small amount of moisture can be performed.
  • the diameter of the steam guide opening 40d is 2 mm, cooking without adding moisture or cooking with a small amount of moisture can be performed better.
  • moisture content can be performed as it is 6 mm or more.
  • the heating cooker 101 controls the heating of the inner pot 3 stored in the heating cooker body 1 by the control unit 17 to heat and cook the food stored in the inner pot 3.
  • the size of the steam guide opening 40d may be changed.
  • a shutter or the like may be provided as means for changing the size of the steam guide opening 40d.
  • the size of the steam guide opening 40d can be changed, the size can be made suitable for cooking. For example, when cooking is performed to reduce (fly) moisture, the size of the steam guide opening 40d is conversely large when cooking is performed while moisture is kept so that the size of the steam guide opening 40d is increased. It is good to change so that it may become small.
  • the change in the size of the steam guide opening 40d may be performed automatically or manually. For example, when the cooking device 101 is provided so that a cooking mode for each menu can be selected, when the cooking mode is selected, the diameter of the steam guide opening 40d is automatically changed. Also good. Alternatively, in the case of manual operation, when a cooking mode is selected, cooking is not started (start is not accepted) if the size of the steam guide opening 40d corresponding to the cooking mode is not reached, and the cooking mode The cooking may be started after changing to the size of the steam guide opening 40d according to the above.
  • the heating cooker 101 ⁇ / b> A of the present embodiment is configured to include a steam duct unit 260 instead of the steam duct unit 26 of the heating cooker 101 described in the first embodiment, and other configurations. Is the same configuration as the heating cooker 101.
  • the diameter of the steam guide opening 40d is not limited to 2 mm or more and 5 mm or less. It may be larger than 5 mm.
  • FIG. 6 is a cross-sectional view of the steam duct unit 260.
  • the steam duct unit 260 includes a water reservoir 26c and a cover 26a that covers the water reservoir 26c.
  • the water reservoir 26c is provided with a first opening 26f and a second opening 26g, which are openings communicating with the steam guide opening 40d of the inner lid 22. Further, an engaging portion 26d for attaching to the outer lid 21 is provided below the water reservoir portion 26c. Further, the first opening 26 f has a periphery 26 e that protrudes to the inside of the steam duct unit 260. In other words, the tip of the convex portion that protrudes from the bottom of the water reservoir 26c to the inside of the steam duct unit 260 is open.
  • the first opening 26f of the water reservoir 26c is formed larger in size than the second opening 26g.
  • the covering part 26a is provided with a steam port 26b for discharging steam to the outside at the upper part.
  • a region (metal region) 26a-2 facing the first opening 26f is made of metal, and the other region 26a-1 is made of resin.
  • the other region 26a-1 may also be made of metal, that is, the entire cover 26a may be made of metal. Examples of the metal used for the metal region 26a-2 include aluminum, but are not limited thereto.
  • the steam discharged from the inner pot 3 enters the steam duct unit 26 (a space surrounded by the water reservoir 26c and the cover 26a) through the steam guide opening 40d, the first opening 26f, and the second opening 26g. enter.
  • the steam condenses inside the steam duct unit 26, and the condensed moisture returns from the second opening 26g to the inner pot 3 through the steam guide opening 40d. Steam that is not condensed is discharged to the outside through the steam port 26b.
  • the first opening 26f is larger in size than the second opening 26g, more steam can be put into the steam duct unit 260 from the first opening 26f.
  • the second opening 26f is smaller in size than the first opening 26g, so that the second opening 26f is below the first opening 26g, that is, at a position where ingredients, soup, etc. are easily released during cooking. Even if it is arranged, the release can be suppressed. Even if the second opening 26f is smaller than the first opening 26g, there is no problem in returning moisture to the inner pot 3.
  • the diameter of the first opening 26f may be 5 mm
  • the diameter of the second opening 26g may be 3 mm. Of course, these are examples and are not limited.
  • the surface opposite to the surface facing the water reservoir 26c is exposed to the outside. Since this opposite surface is exposed to the outside, it is exposed to the outside air. Therefore, the steam discharged from the inner pot 3 and attached to the surface of the metal region 26a-2 facing the water reservoir 26c is cooled by the outside air on the opposite surface (exposed surface) of the metal region 26a-2. Thus, the water droplets are returned to the inner pot 3 through the second opening 26g and the steam guide opening 40d. Therefore, steam can be efficiently circulated in the space formed by the inner lid 22 and the inner pot 3. Since the metal region 26a-2 is made of metal, it can be efficiently cooled.
  • steam can be efficiently circulated in the space formed by the inner lid 22 and the inner pot 3, so that no moisture is added or a small amount of moisture is present.
  • it can be cooked by preventing scorching of the inner pot and ingredients and preventing the dish from drying. That is, cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.
  • the metal region 26a-2 made of metal has 2g more condensation than that made of resin. did.
  • This embodiment is characterized by an opening / closing mechanism 50 that opens and closes the lid 2 with respect to the heating cooker body 1 in the heating cooker 101 of the first embodiment or the heating cooker 101A of the second embodiment.
  • FIG. 7 is a cross-sectional view of the heating cooker 101 of the present embodiment with the lid 2 closed
  • FIG. 8 is a cross-sectional view of the heating cooker 101 with the lid 2 opened at a predetermined acute angle from the horizontal direction
  • FIG. 9 is a cross-sectional view of the cooking device 101 with the lid 2 opened vertically (fully open).
  • the opening / closing mechanism 50 mainly includes a hinge shaft (rotating shaft) 52, a hinge spring 4, an engaging claw 13, a claw receiving portion 23, a damper 54, and a damper cam 51.
  • the lid 2 is provided so as to be openable and closable by rotating around the hinge shaft 52 with respect to the heating cooker body 1.
  • the engagement claw 13 and the claw receiving part 23 maintain the closed state of the lid body 2 by the engagement thereof.
  • the hinge spring 4 is attached to the hinge shaft 52 and biases the lid body 2 in the opening direction. When the engagement claw 13 and the claw receiving portion 23 are disengaged, the lid 2 is rotated around the hinge shaft 52 by the hinge spring 4 and opened.
  • the damper 54 expands and contracts in the vertical direction and brakes the rotation of the lid 2.
  • the damper cam 51 is a member that pushes down the damper.
  • the damper 54 is provided with a damper cap (connection portion) 53, and the damper is pushed down when the damper cam 51 pushes down the damper cap 53.
  • the damper cam 51 is attached to the hinge shaft 52 and disposed in contact with the damper cap 53.
  • the damper cam 51 starts to push down the damper from a state in which the lid body 2 is opened at a predetermined acute angle (for example, 37 degrees) with respect to the horizontal direction, and pushes down until the lid body is in a vertically opened state. Configured to continue.
  • the hinge shaft 52 is configured to idle until a predetermined angle, and to contact the damper cam 51 at an angle after the predetermined angle so as to be loaded. As a result, the damper cam 51 starts to push down the damper from the state in which the lid 2 is opened at a predetermined acute angle.
  • the lid 2 due to the dimensional variation of the hinge spring 4, if the urging force is increased, the heating cooker body 1 is lifted, and conversely, if it is weakened, the lid 2 may not open.
  • the rotation of the lid body 2 can be controlled by the damper 54, the problem due to the variation can be solved.
  • the damper 54 expands and contracts in the vertical direction, the stroke of the braking operation can be gained, so that the load can be finely adjusted.
  • the damper cam 51 is disposed in contact with the damper cap 53, there is no gap between them, and thus it is possible to prevent the user from pinching the finger. Thereby, the heating cooker 101 can be made into the shape which considered safety
  • FIG. 10 (a) is a front view of the outside of the hinge cover 55
  • FIG. 10 (b) is a front view of the inside of the hinge cover 55 to which the damper 54 is attached.
  • the damper 54 is disposed on the hinge cover 55. Therefore, after arrange
  • the cooking device 101 can be assembled with the lid 2 closed, that is, with no load applied by the damper 54, the assembling property of the cooking device 101 is improved.
  • the present invention is not limited to the above-described embodiments, and various modifications are possible.
  • the technical scope of the present invention also includes embodiments obtained by appropriately combining technical means disclosed in different embodiments. include.
  • a new technical feature can be formed by combining the technical means disclosed in each embodiment.
  • the heating cooker (101) includes an inner pot (3) for storing ingredients, and a vent hole (steam guide opening 40d) that covers the inner pot and ventilates the inside and outside of the inner pot. It has a lid (inner lid 22) provided, and a main body (heating cooker main body 1) having a heating section (15) for heating the inner pot and storing the inner pot in a removable manner.
  • the diameter of the vent hole is 2 mm or more and 5 mm or less
  • the heating unit has a first cooking mode in which heating is performed with an output of 200 W or more and 300 W or less.
  • the lid has a vent hole of 2 mm or more and 5 mm or less, and heating is performed at an output of 200 W or more and 300 W or less. Even so, it can be cooked by preventing scorching of the inner pot and ingredients and preventing the dish from drying. That is, according to the said structure, there exists an effect that cooking without adding a water
  • the cooking device includes the temperature sensor (16) that detects the temperature of the inner pot in the aspect 1, and the heating unit has a temperature sensor of 100 ° C in the first cooking mode. The heating may be stopped when it is detected that the value exceeds the predetermined value.
  • heating is stopped when the temperature of the inner pot exceeds 100 ° C. or more in the first cooking mode. Since the heating is automatically stopped, cooking without adding moisture or cooking with a small amount of moisture can be performed automatically. More than necessary evaporation of moisture from the ingredients can be prevented, and more delicious dishes can be provided.
  • the cooking device includes a water vapor sensor (27) that detects steam generated in the inner pot in the aspect 1 or 2, and the heating unit is configured to be in the first cooking mode. After the water vapor sensor detects a predetermined value, heating is performed at an output of 200 W or more and 300 W or less, and before the water vapor sensor detects a predetermined amount of steam, the output is larger than after detecting the steam. Heating may be performed.
  • the foodstuff accommodated in the inner pot can be rapidly made into high temperature by performing a heating with the output larger than after detecting the said vapor
  • the cooking device is the heating cooker according to any one of the aspects 1 to 3, wherein the heating unit has a maximum output of 600 W and switches energization to the heating unit between ON and OFF. Thus, an output of 200 W or more and 300 W or less may be performed.
  • an output of 200 W or more and 300 W or less can be performed by a heating unit having a maximum output of 600 W.
  • the maximum output of a heating part may be 200W or more and 300W or less.
  • the heating cooker according to the aspect 5 of the present invention heats the inner pot, the lid that covers the inner pot, has a vent hole that ventilates the inside and outside of the inner pot, and the inner pot.
  • a main body part that has a heating part and accommodates the inner pot so that it can be taken in and out; and a steam duct unit that is connected to the vent hole and discharges steam from the vent hole to the outside.
  • a water reservoir portion provided with an opening communicating with the vent hole, and a steam port for discharging steam, and a cover portion covering the water reservoir portion, wherein the cover portion is a region formed of metal.
  • a metal region having an exposed surface opposite to the surface facing the water reservoir is provided.
  • the cover portion of the steam duct unit includes the metal region, and the metal region has the surface opposite to the surface facing the water reservoir portion exposed to the outside. Since this opposite surface is exposed to the outside, it is exposed to the outside air. Therefore, the steam discharged from the inner pan and attached to the surface facing the water reservoir in the metal region is cooled by the outside air on the opposite surface (exposed surface) of the metal region, so that the water in the water reservoir is dropped as water droplets. It is returned to the inner pot through the opening and the vent hole in the lid. Therefore, steam can be efficiently circulated in the space formed by the lid and the inner pot. In addition, since the metal area
  • cooking can be performed without adding a moisture or even with a small amount of moisture, preventing the inner pot and ingredients from being burnt and preventing the dish from drying. That is, there is an effect that cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.
  • the entire region of the cover may be a metal region, that is, the entire cover may be formed of metal.
  • the first opening and the second opening are provided as the opening, and the first opening is larger in size than the second opening. It is formed and the said 1st opening may protrude the circumference
  • the steam discharged from the inner pot enters the steam duct unit. Since the periphery of the first opening is raised, a position higher than the bottom of the water reservoir by the amount raised is an inlet for the steam into the steam duct unit 260. Therefore, even if moisture accumulates at the bottom of the water reservoir 26c (a position below the bulge), the steam can be put into the steam duct unit 260 from the first opening. On the other hand, since it does not rise around the second opening, the water accumulated in the water reservoir can be returned from the second opening 26g to the inner pot.
  • the first opening is larger in size than the second opening, more steam can be put into the steam duct unit from the first opening.
  • the second opening is smaller in size than the first opening, so that the second opening is disposed at a position below the first opening, that is, at a position where food ingredients, soup, etc. are easily released during cooking. The release can also be suppressed. Even if the second opening is smaller than the first opening, there is no inconvenience in returning moisture to the inner pot.
  • the lid portion in any one of Aspects 1 to 6, the lid portion may be formed so that the size of the vent hole can be changed.
  • the size of the vent hole can be changed, the size can be made suitable for cooking. For example, when cooking is performed to reduce (fly) moisture, the size of the vent hole is increased. Conversely, when cooking is performed while moisture is retained, the size of the vent hole is decreased. Good.
  • a shutter or the like may be provided.
  • the change of the size of the vent hole may be automatic or manual.
  • the diameter of the vent hole may be automatically changed when the cooking mode is selected.
  • cooking is not started (start is not accepted) if the size of the vent hole is not appropriate for the cooking mode, and according to the cooking mode.
  • the configuration may be such that cooking is started after changing to the size of the vent.
  • the cooking device according to aspect 8 of the present invention is the heating cooker according to any one of aspects 1 to 7, wherein a plurality of convex portions projecting toward the inner pot are formed on a surface of the lid portion facing the inner pot. (40b) may be provided.
  • the vapors attached to the lid can be quickly returned to the inner pan as water droplets by the plurality of convex portions of the lid provided convex toward the inner pan.
  • the convex portion on the lid portion it is possible to efficiently circulate the steam in the space formed by the lid portion and the inner pot. Therefore, according to the above configuration, cooking without adding moisture or cooking with a small amount of moisture can be performed more favorably.
  • the cooking device according to the ninth aspect of the present invention is the cooking device according to any one of the first to eighth aspects, wherein the lid portion includes a glass portion partially formed of glass, and an upper portion of the glass portion is exposed to the outside. You may do it.
  • the upper part of the glass part of the lid is exposed to the outside, so that it is exposed to the outside air. Therefore, the vapor
  • the cooking device (101, 101A) includes a main body portion (heating cooker main body 1) having an inner pot storage portion (11) for storing an inner pot for storing ingredients, and the inner pot accommodation.
  • a cooking device comprising a lid (2) that covers an upper part of the body and is provided so that the lid can be opened / closed by rotation with respect to the main body, and the lid opening / closing mechanism (50).
  • the mechanism includes a rotating rotation shaft, an engaging portion (engaging claw 13 and claw receiving portion 23) for maintaining the closed state of the lid, and a biasing member that biases the lid in the opening direction. (Hinge spring 4) and a damper that stretches and contracts in the vertical direction to brake the rotation.
  • the main body part may float if the urging becomes stronger, and conversely, the lid will not open if the urging becomes weaker. Therefore, it is possible to eliminate the problem caused by the variation.
  • the damper operating in the rotation direction is small in size and saves space, but the load is weak accordingly, and the effect in fine adjustment of the load is weak. Moreover, if it is going to earn a stroke, it will enlarge.
  • the above-described configuration according to the present invention includes a damper that expands and contracts in the vertical direction. Since the damper expands and contracts in the vertical direction, the stroke of the braking operation can be gained, so that the load can be finely adjusted.
  • the cooking device includes, in aspect 10, a damper cam that is attached to the rotating shaft and disposed in contact with a connection portion (damper cap 53) of the damper, and the lid body is horizontal.
  • the damper may be configured to start to be pushed down from a state where it is opened at a predetermined acute angle with respect to the direction, and to be pushed down until the lid is opened vertically.
  • braking by the damper can be performed from a position where the lid body is opened at a predetermined acute angle with respect to the horizontal direction (from the middle of the opened state of the lid body). Since the damper cam is arranged in contact with the connecting portion of the damper, there is no gap between them, so that the user can be prevented from pinching the finger. Therefore, the cooking device can be made into a shape that takes safety into consideration.
  • the damper may be disposed on a hinge cover that covers the biasing member.
  • the hinge cover can be attached to the main body disposed with the lid closed. Since the heating cooker can be assembled in a state where the lid is closed, that is, a state where no load is applied by the damper, the assembling property of the heating cooker is improved.
  • the present invention can be used for a cooking device that cooks food contained in an inner pot.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

L'invention porte sur un cuiseur chauffant avec lequel il est possible d'exécuter de manière satisfaisante une cuisson sans addition d'eau ou une cuisson avec une faible quantité d'eau. Le diamètre d'une ouverture de guidage de vapeur (40d) prévue dans un couvercle interne (22) de ce cuiseur chauffant (101) est de 2 à 5 mm inclus et le cuiseur chauffant (101) a un premier mode de cuisson dans lequel une partie de chauffage (15) réalise un chauffage à une puissance de 200 à 300 W inclus.
PCT/JP2016/053927 2015-06-09 2016-02-10 Cuiseur chauffant WO2016199448A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201680011322.3A CN107847063A (zh) 2015-06-09 2016-02-10 加热烹调器

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-117035 2015-06-09
JP2015117035A JP2017000392A (ja) 2015-06-09 2015-06-09 加熱調理器

Publications (1)

Publication Number Publication Date
WO2016199448A1 true WO2016199448A1 (fr) 2016-12-15

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PCT/JP2016/053927 WO2016199448A1 (fr) 2015-06-09 2016-02-10 Cuiseur chauffant

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Country Link
JP (1) JP2017000392A (fr)
CN (1) CN107847063A (fr)
WO (1) WO2016199448A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018189921A1 (fr) * 2017-04-11 2018-10-18 シャープ株式会社 Appareil de cuisson

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7312041B2 (ja) * 2019-06-28 2023-07-20 エスペック株式会社 調理環境形成装置及び調理器

Citations (7)

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Publication number Priority date Publication date Assignee Title
US3428236A (en) * 1966-07-11 1969-02-18 Phillips Petroleum Co Container cover
JPS57115222A (en) * 1981-01-10 1982-07-17 Tokyo Aruminiumu Kogyo Kk Kettle
GB2139077A (en) * 1983-05-05 1984-11-07 Charles Scott Cover member for a cooking vessel
JPH0290738U (fr) * 1988-12-29 1990-07-18
JPH0419847B2 (fr) * 1982-11-23 1992-03-31 Henderson Henning M
JPH0759649A (ja) * 1993-08-23 1995-03-07 Zojirushi Corp 電気調理器
JPH0824120A (ja) * 1994-07-12 1996-01-30 Toshiba Home Technol Corp 調理器

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Publication number Priority date Publication date Assignee Title
JP2012247129A (ja) * 2011-05-27 2012-12-13 Panasonic Corp 高周波加熱装置
CN103672992B (zh) * 2012-09-25 2018-05-25 上海松下微波炉有限公司 微波炉的蒸汽料理控制方法
CN203290704U (zh) * 2013-05-31 2013-11-20 常永富 一种电饭煲

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3428236A (en) * 1966-07-11 1969-02-18 Phillips Petroleum Co Container cover
JPS57115222A (en) * 1981-01-10 1982-07-17 Tokyo Aruminiumu Kogyo Kk Kettle
JPH0419847B2 (fr) * 1982-11-23 1992-03-31 Henderson Henning M
GB2139077A (en) * 1983-05-05 1984-11-07 Charles Scott Cover member for a cooking vessel
JPH0290738U (fr) * 1988-12-29 1990-07-18
JPH0759649A (ja) * 1993-08-23 1995-03-07 Zojirushi Corp 電気調理器
JPH0824120A (ja) * 1994-07-12 1996-01-30 Toshiba Home Technol Corp 調理器

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018189921A1 (fr) * 2017-04-11 2018-10-18 シャープ株式会社 Appareil de cuisson

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JP2017000392A (ja) 2017-01-05

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