WO2018189921A1

WO2018189921A1 - Heating cooker

Info

Publication number: WO2018189921A1
Application number: PCT/JP2017/028894
Authority: WO
Inventors: 雅之岩本; 井上　博喜; 中村　達彦; 隆男村井; 忠孝源; 平川　功
Original assignee: シャープ株式会社
Priority date: 2017-04-11
Filing date: 2017-08-09
Publication date: 2018-10-18

Abstract

Provided is a heating cooker which reduces cooking time and has exceptional operability. A heating cooker (1) comprising: a cooker body (11) having an inner pot (21); a heating unit (41) for heating the inner pot (21); a lid body (12) that opens and closes the cooker body (11), and covers the inner pot (21) in a closed state; a stirring device (61) for stirring food in the inner pot (21); and a pressure-adjusting device (50) for adjusting the pressure inside the inner pot (21).

Description

Cooker

The present invention relates to a cooking device for cooking food.

Conventionally, a cooking device that cooks food while pressing food such as a pressure cooker has been widely used. A cooking device having a pressure adjustment mechanism includes a valve unit for a pressure vessel, and can adjust the pressure in the pressure vessel (see, for example, Patent Document 1). Cooking time can be shortened by cooking while applying pressure.

International Publication Gazette “WO2010 / 060508 (published on June 3, 2010)”

Here, in a cooking device having a pressure adjustment mechanism, it is necessary to cook with the lid of the pressure vessel closed, so that the food cannot be stirred during cooking. For this reason, in the conventional cooking device as described above, the cooking time cannot be shortened sufficiently, and the food may scorch on the bottom of the pan or the like depending on the amount of water or the heating. In addition, when left for cooking under reduced pressure after heating, the internal pressure decreases as the internal temperature decreases, so opening the lid requires opening the valve and introducing air into the interior to increase the internal pressure. It was.

The present invention has been made in view of the above-described conventional problems, and an object of the present invention is to provide a cooking device having excellent operability while shortening the cooking time.

In order to solve the above-described problems, a heating cooker according to an aspect of the present invention includes a cooker body having an inner pot, and a lid that opens and closes with respect to the cooker body and covers the inner pot in a closed state. And an agitation mechanism for agitating the food in the inner pot and a pressure adjusting mechanism for adjusting the inner pressure of the inner pot.

According to one aspect of the present invention, it is possible to shorten the cooking time and provide an effect that a cooking device having excellent operability can be provided.

It is a perspective view which shows roughly the external appearance structure of the heating cooker in Embodiment 1 of this invention. It is a perspective view which shows roughly the open state of the cover body in the heating cooker shown in FIG. FIG. 2 is a cross-sectional view taken along line AA in FIG. It is a perspective view which shows the case where the stirring arm of the stirring member shown in FIG. 3 is a stirrable state. It is a block diagram which shows the structure of the control system of the said heating cooker. It is a flowchart which shows the control operation | movement of the heater and various motors by the control part at the time of the cooking of the said heating cooker. It is a block diagram which shows the structure of the control system of the modification of the said heating cooker. It is a longitudinal cross-sectional view corresponding to FIG. 3 of the heating cooker in Embodiment 2 of this invention.

Embodiment 1
An embodiment of the present invention will be described below with reference to FIGS.

In this embodiment, an example in which the heating cooker of the present invention is applied to an anhydrous cooker will be described. An anhydrous cooker is an anhydrous heating cooker in which moisture is not added or only a small amount of water is added to cook using moisture contained in food. According to the anhydrous cooker, it is possible to suppress the outflow of nutrients and umami from the ingredients.

Note that the cooking device in one embodiment of the present invention is not necessarily limited to this, and can be applied to various cooking devices that cook by storing water in an inner pan together with food, for example.

<Overview of the configuration of the cooking device>
The structure of the heating cooker 1 of this Embodiment is demonstrated based on FIGS. 1-4. FIG. 1 is a perspective view schematically showing an external configuration of a heating cooker 1 according to the present embodiment. FIG. 2 is a perspective view schematically showing an open state of the lid body 12 in the heating cooker 1 shown in FIG. 3 is a cross-sectional view taken along the line AA in FIG. In addition, in FIG. 2, the state which removed the stirring apparatus 61 is illustrated.

As shown in FIGS. 1 to 3, the cooking device 1 includes a cooking device body 11 and a lid 12. The cooker body 11 and the lid body 12 are connected by a rotation support portion 13 at the rear portion. Therefore, the lid body 12 rotates around the rotation support portion 13 and can be opened and closed with respect to the cooker body 11. The heating cooker 1 includes a stirring device (stirring mechanism) 61. The stirring device 61 includes a stirring motor 62, a rotating shaft 63, and a stirring member 64.

(Cooker body)
The cooker main body 11 has an inner pot 21 and a main body part 22 in which an inner pot accommodating part 22a for accommodating the inner pot 21 is formed.

The inner pot 21 is stored in the inner pot storage part 22a so as to be freely put in and out. The inner pot 21 has, for example, a pan-shaped base (not shown) and a lining (not shown) attached to the inner surface of the base. The base portion is formed of a high heat conductive member such as aluminum, and the lining portion is formed of a magnetic material such as stainless steel that improves heating efficiency. The inner surface of the lining is coated with a fluororesin that prevents the food to be cooked (foodstuff) from adhering.

The main body part 22 is provided with a heating part 41 for heating the inner pot 21 and a pot cooling fan 15 for cooling the inner pot 21.

The heating unit 41 includes, for example, a heater including a heating wire, but is not limited thereto. For example, a heating means such as an induction heating coil may be used.

It is preferable that the heating unit 41 is provided below or below the inner pot storage unit 22a. Thereby, it becomes easy to heat the food in the inner pot 21 equally. In the present embodiment, the lower part of the inner pot storage part 22a is a hot plate, and when the inner pot 21 is stored in the inner pot storage part 22a, the hot plate comes into contact with the inner pot 21, and the heater The heat generated by is conducted to the inner pot 21 through the hot plate.

The pot cooling fan 15 blows air to the inner pot storage part 22a and the heating part 41 to cool the inner pot 21.

(Lid)
The lid body 12 is attached to the cooker body 11 so as to cover the inner pot 21 in the closed state. In the closed state, the lid body 12 is held in a closed state by a lock mechanism (not shown). The lid 12 includes an open button 31 on the upper surface of the front portion, and when the open button 31 is pressed, the lock mechanism is released and is in an open state as shown in FIG.

The lid body 12 includes an outer lid 32, an inner lid 33, and a lid cooling fan 35. The lid body 12 includes a first air passage 36 and a second air passage 37 through which air blown from the lid cooling fan 35 flows. is doing.

The outer lid 32 is a housing portion of the lid body 12 and is mainly formed of resin. The outer lid 32 is provided with a display operation unit 39 provided with a plurality of operation buttons and a display unit such as a display lamp on the upper surface exposed to the outside. The outer lid 32 has a hole 32a.

The inner lid 33 is formed in a disk shape with a metal material such as aluminum or stainless steel, for example, and when the lid body 12 is closed, it becomes a lid for the inner pot 21 and closes the opening of the inner pot 21. .

The inner lid 33 has, for example, rubber packing 33b on the outer periphery. When the lid 12 is closed, the packing 33b comes into close contact with the outer edge forming the opening of the inner pot 21, so that the inside of the inner pot 21 can be sealed. Therefore, in the state where the lid 12 is closed, the gas entering and exiting the inside and outside of the inner pot 21 circulates mainly through the vent opening 33 c formed in the inner lid 33. As such packing 33b, the well-known thing used with a pressure cooker etc. is employable.

Also, the inner lid 33 is provided with a pressure adjusting device (pressure adjusting mechanism) 50. The ventilation opening 33 c and the pressure adjusting device 50 are connected to each other via a ventilation duct 38.

The pressure adjusting device 50 includes a pressure adjusting ball 51 and a ball housing cover 52, and the ball housing cover 52 has an opening 52a. The pressure adjusting device 50 can be inserted into a hole 32a formed in the outer lid 32. In the inserted state, the head protrudes to the outside, and the opening 52a is exposed to the outside. This opening 52a communicates with the vent opening 33c formed in the inner lid 33, and allows gas to flow out from the inside of the heating cooker 1 (inner pot 21) or inside the heating cooker 1 (inner Outside air can be introduced into the pan 21).

The pressure adjusting device 50 restricts the ventilation of the gas inside and outside the inner pot 21 so that the pressure in the inner pot 21 can be adjusted. This will be described in detail later.

The inner lid 33 is provided on the inner surface of the outer lid 32, and is detachable from the outer lid 32 by fitting the outer peripheral portion to the outer lid 32, for example. The inner lid 33 is formed with a heat-resistant glass viewing window 33a, and a portion of the outer lid 32 corresponding to the viewing window 33a has a viewing hole 34 so that the user can look into the inner pot 21 from the viewing window 33a. Is formed.

FIG. 4 is a perspective view showing a case where the stirring arm 64c of the stirring member 64 shown in FIG. 3 is in a stirrable state.

As shown in FIG. 4, the rotating shaft 63 is rotatably provided on the lid body 12 so as to be positioned at the center of the inner pot 21, and the lower end portion projects into the inner pot 21. The rotation shaft 63 is connected to the drive shaft 62 a of the stirring motor 62 at the upper end, and is driven by the stirring motor 62 to rotate. The stirring member 64 has a protruding shaft 64 a, and the shaft 64 a can be fitted to the lower end portion of the rotating shaft 63. That is, the stirring member 64 is detachable from the heating cooker 2.

The stirring member 64 has a stirring member base 64b and a stirring arm 64c, and the shaft 64a is provided on the stirring member base 64b. The stirring arm 64c can be changed between a closed state and an open state (open state) in which stirring is possible (a state extending downward from the inner pot 21). FIG. 3 shows a closed state and FIG. 4 shows that stirring is possible. Indicates the state.

When the stirring arm 64c is in a stirrable state, the stirring device 61 can stir the food in the inner pot 21. The state change between the closed state and the stirrable state of the stirring arm 64c is performed by a stirring arm drive mechanism (not shown) provided in the stirring member base 64b.

In the present embodiment, the rotary shaft 63 is configured such that the upper end portion is directly connected to the drive shaft 62 a of the stirring motor 62. However, the stirring motor 62 may be provided at a position different from the rotation shaft 63, and the driving force of the drive shaft 62a may be transmitted to the rotation shaft 63 via a drive transmission member such as a belt.

(Pressure adjustment mechanism)
The heating cooker 1 according to the present embodiment includes a pressure adjusting device 50 in an opening portion of the ventilation duct 38 connected to the ventilation opening 33c of the inner lid 33 on the side opposite to the ventilation opening 33c. In addition, the heating cooker 1 includes a sealing member 33d that seals the gas so that it does not circulate in a place where the rotation shaft 63 and the inner lid 33 in the stirring device 61 are in contact with each other, that is, in a position where the rotation shaft 63 rotates. It is provided and the sealing performance of the inner pot 21 is enhanced. As the seal member 33d, a configuration generally known in a closed stirrer or the like can be applied.

The pressure adjusting device 50 includes a pressure adjusting ball 51 and a ball housing cover 52 that covers the opening opposite to the ventilation opening 33c in the ventilation duct 38 and accommodates the pressure regulating ball 51 inside. The pressure adjusting ball 51 is, for example, a metal sphere having a predetermined weight, and closes the opening of the ventilation duct 38 so that no gas flows in a normal state. An opening 52 a smaller than the diameter of the pressure adjusting ball 51 is formed in the ball housing cover 52.

It is possible to increase the internal pressure of the inner pot 21 by providing such a pressure adjusting device 50. That is, in order for the temperature in the inner pot 21 to rise and the generated steam to go outside through the vent opening 33c, a pressure larger than the weight of the pressure adjusting ball 51 that blocks the outlet of the vent duct 38 is required. The upper limit that can increase the internal pressure of the inner pot 21 varies depending on the weight and size of the pressure adjusting ball 51. In the present specification, the “internal pressure of the inner pot 21” means the pressure of the gas inside the inner pot 21.

When the pressure-regulating ball 51 is lifted, steam is ejected from the gap formed by that. The jetted steam is discharged to the outside through the opening 52 a of the ball housing cover 52. Here, since the opening 52a is exposed to the outside of the heating cooker 1, the steam can be directly discharged to the outside.

In addition, as a pressure adjustment mechanism with which the heating cooker in 1 aspect of this invention is provided, it is not limited to a ball valve like the pressure adjustment apparatus 50. FIG. For example, it may be a pressure adjustment mechanism using a spring or a plate-like member, or a pressure adjustment mechanism using rotation resistance, and the specific mode is not particularly limited.

Further, it is preferable that the pressure adjusting device 50 includes a valve releasing means that can move the pressure adjusting ball 51 and can manually open the valve.

On the other hand, when the pressure adjusting device 50 does not include such a valve release means, the lid body 12 is preferably provided with another valve release means (not shown). As this valve release means, a known one may be adopted as appropriate.

In addition, it is preferable that the lid 12 is generally provided with an emergency opening member having a function of a safety valve provided in a pressure cooker or the like.

(Advantages of stirrer and pressure regulator)
Thus, the heating cooker 1 includes the stirring device 61 that stirs the food in the inner pot 21 and the pressure adjusting device 50 as a pressure adjusting mechanism that adjusts the internal pressure of the inner pot 21. Therefore, while stirring a foodstuff with the stirring apparatus 61, the inside of the inner pot 21 can be pressurized and cooking can be performed. “Pressurized cooking” means that cooking is performed with the inside of the inner pot 21 at a pressure higher than atmospheric pressure.

Here, by stirring the food with the stirring device 61, the liquid in the inner pot 21 can be scattered. When moisture is scattered by stirring, a large number of droplets are generated, and the interface (surface area) between the liquid and the gas increases. Since the temperature in the inner pot 21 during cooking is high, moisture easily evaporates from those droplets. Therefore, by stirring the food with the stirring device 61, the generation of water vapor can be promoted and the rate of increase of the internal pressure of the inner pot 21 can be increased. Further, by convection of the heat in the inner pot 21, the rate of temperature rise in the inner pot 21 can be increased and the heating time can be reduced. As a result, cooking time can be shortened.

Moreover, in the heating cooker 1, if the temperature of the inner pot 21 falls after finishing pressure cooking, the internal pressure of the inner pot 21 will fall and it may become lower than atmospheric pressure. In this case, the lid 12 can be easily opened by driving the stirring device 61 and increasing the internal pressure of the inner pot 21. Here, the stirring arm 64c of the stirring device 61 may be in a closed state or in an open state (stirable state), but in order to increase the internal pressure of the inner pot 21, it is preferable to stir the food in the open state. By operating the stirring device 61 so that the internal pressure of the inner pot 21 becomes substantially equal to the atmospheric pressure, the lid 12 can be opened without the user performing an operation of opening the valve and introducing air therein. For example, the control unit 40 may control the stirring device 61 so that the internal pressure of the inner pot 21 becomes substantially equal to the atmospheric pressure by operating the stirring device 61 for a predetermined time.

For example, in the configuration in which the cooking device 1 includes a lid opening spring that biases the lid 12 in the opening direction, the lid 12 remains closed even when the open button 31 of the lid 12 is pressed. If it exists, it is estimated that the internal pressure of the inner pot 21 is lower than atmospheric pressure. In such a case, the heating cooker 1 drives the stirrer 61 so that the internal pressure of the inner pot 21 is approximately equal to the atmospheric pressure, but detects whether the internal pressure of the inner pot 21 is approximately equal to the atmospheric pressure. The method to do is not specifically limited. For example, the internal pressure of the inner pot 21 may be detected by a pressure sensor, or the internal pressure of the inner pot 21 is detected based on the amount of change in the volume of the elastic body provided in the portion communicating with the inside of the inner pot 21. May be.

As described above, according to the heating cooker 1 of the present embodiment, the cooking time can be shortened. Moreover, the heating cooker 1 excellent in operability can be provided.

Furthermore, according to the heating cooker 1, it is also possible to prevent food from burning into the inner pot 21. Then, after finishing the pressure cooking, at least the amount of the outside air supplied into the inner pot 21 is reduced by increasing the internal pressure of the inner pot 21 by using the stirring device 61 to make it easy to open the lid 12. It is possible to reduce dust and the like from being mixed with the outside air. As a result, cooking can be performed more hygienically.

Moreover, the heating cooker 1 can also suppress energy consumption. That is, in the case where cooking is performed by increasing the internal pressure of the inner pot 21 by using a synergistic effect of heating by the heating unit 41 and stirring by the stirring device 61 rather than energy consumption when cooking only by heating by the heating unit 41. Is more energy efficient. This is due to both the effects of easily increasing the rate of increase of the internal pressure of the inner pot 21 and shortening the heating time by stirring. Therefore, cooking can be performed more efficiently using the heating cooker 1.

In this respect, it is preferable that the stirring device 61 can stir the food so that the liquid is easily scattered. For example, when the purpose is to disperse the liquid, the clockwise stirring and the counterclockwise stirring may be alternately repeated at regular intervals or in small increments. Moreover, when the temperature of the inner pot 21 falls below a predetermined value during the period when the heating cooker 1 is cooking the food under pressure, the heating unit 41 and the stirring device 61 may be controlled to operate. Thereby, energy consumption efficiency can be improved, shortening cooking time.

(Cooling mechanism)
In a waterless cooker such as the heating cooker 1 of the present embodiment, if the amount of water vapor discharged from the inner pot 21 is large, the inner pot 21 is likely to be burned or the moisture in the dish is excessively removed (pumped) )

Therefore, the heating cooker 1 of the present embodiment includes a lid cooling fan (lid cooling mechanism) 35 as a cooling mechanism that blows and cools the inner lid 33, and moisture from the food remains in the inner pot 21. It is easy. The lid cooling fan 35 and the first air flow path 36 and the second air flow path 37 through which air flows will be described below with reference to FIGS.

A lid cooling fan 35 is provided inside the outer lid 32. The position of the lid cooling fan 35 is a position between the viewing hole 34 in the vicinity of the viewing window 33 a, that is, the viewing hole 34, and the outer peripheral portion (peripheral portion) of the outer lid 32. A first air flow path 36 is formed below the lid cooling fan 35 in the outer lid 32 (above the inner lid 33).

The air inlet 36 a of the first air flow path 36 is open to the outer peripheral surface of the outer lid 32. The air outlet 36 b opens on the inner wall surface of the peephole 34. The lid cooling fan 35 generates an air flow from the air inlet 36 a toward the air outlet 36 b in the first air flow path 36. Therefore, the air that has come out from the air outlet 36b flows over the viewing window 33a.

Further, a second air flow path 37 is formed between the outer lid 32 and the inner lid 33. The air inlet 37 a of the second air flow path 37 opens at a position facing the air outlet 36 b of the first air flow path 36 on the inner wall surface of the viewing hole 34. The second air flow path 37 extends from the air inlet 37 a toward the rotation support portion 13. The air that has entered the second air flow path 37 from the air inlet 37a and has flowed through the second air flow path 37 is perpendicular to the paper surface of FIG. In a direction perpendicular to the second air flow path 37 in a plan view) and goes out of the heating cooker 2 from the outer lid 32.

The lid cooling fan 35 cools the inner lid 33 in the area including the observation window 33 a and the area under the second air flow path 37. Thereby, the temperature rise of the inner lid 33 is suppressed. Therefore, condensation occurs on the lower surface of the inner lid 33, and water generated by the condensation falls into the inner pot 21. That is, it is possible to suppress the discharge of water vapor to the outside and return the moisture from the food into the inner pot 21. Thereby, the inner pot 21 can be prevented from being burnt or excessive moisture from being removed from the food, and the food can be cooked well.

A circuit board (not shown) may be mounted above the second air flow path 37. In this case, heat flows through the second air flow path 37, so that heat is not easily transmitted to the circuit board. There is also an effect that it can be done.

In the heating cooker 1 according to the present embodiment, since the heating unit 41 is disposed at the lower part of the inner pot storage part 22a, heat is conducted from the lower part to the upper part of the inner pot 21. Therefore, by cooling the inner lid 33 that covers the upper portion of the inner pot 21 by the lid cooling fan 35, the temperature difference between the lower surface of the inner lid 33 relative to the lower portion of the inner pot 21 can be increased and condensation can easily occur. it can.

The lid cooling fan 35 only needs to be able to blow air to the inner lid 33, and the position thereof is not particularly limited. The lid cooling fan 35, the first air flow path 36, and the second air flow path 37 are examples of a lid cooling mechanism that cools the inner lid 33, and are not limited thereto.

Moreover, the heating cooker 1 of this Embodiment is the inner pot accommodating part 22a as a cooling mechanism in the area | region between walls between the inner pot accommodating part 22a and the main-body part 22 which comprises the outer wall of the cooking appliance main body 11. FIG. And a pot cooling fan (pan cooling mechanism) 15 for cooling the inner pot 21 by blowing air. An air inlet and an air outlet (not shown) are formed in the main body 22 for blowing air by the pot cooling fan 15.

The pot cooling fan 15 blows air toward the lower part of the inner pot storage part 22a and the heating part 41 (below the inner pot storage part 22a). Here, when the temperature in the inner pot 21 decreases from a high temperature, the food tends to soak. Therefore, the cooking of food in the heating cooker 1 can include a step of actively lowering the temperature of the inner pot 21.

Moreover, the internal pressure of the inner pot 21 is lowered by lowering the temperature of the inner pot 21 from a high temperature state. Here, since the inflow of the gas from the outside is prevented by the pressure adjusting device 50, the internal pressure of the inner pot 21 can be set to a pressure lower than the atmospheric pressure. Thereby, reduced pressure cooking (low pressure cooking) can be performed on food.

In vacuum cooking, it is possible to make the food more easily soaked by an action such as expansion of air in the food. In addition, since the boiling point of water is lowered by the reduced pressure state, cooking can be efficiently performed in a state where the temperature in the inner pot 21 is lower than that in the case of cooking at atmospheric pressure.

By providing the pan cooling fan 15, in the cooking process for lowering the temperature of the inner pot 21, the temperature of the inner pot 21 can be lowered more quickly, and the time required for the process can be reduced. As a result, the cooking time can be further shortened. In addition, in the food cooking process, it is possible to easily switch between high-pressure cooking and reduced-pressure cooking so that various foods can be easily cooked.

(Control system configuration)
FIG. 5 is a block diagram showing the configuration of the control system of the heating cooker 1. As shown in FIG. 5, the heating cooker 1 includes a control unit 40. The control unit 40 includes a display operation unit 39, a heater 43 as a heating unit 41, a temperature sensor 44, a lid cooling fan motor 35a provided in the lid cooling fan 35, an agitation motor 62, and a pot cooling fan motor provided in the pot cooling fan 15. 15a is connected. The temperature sensor 44 is provided in the inner pot storage unit 22a (for example, under the inner pot 21). The control unit 40 measures the temperature of the inner pot 21 based on the temperature detected by the temperature sensor 44 and controls the stirring device 61. Further, the control unit 40 controls operations of the heater 43, the lid cooling fan motor 35a, the stirring motor 62, the pot cooling fan motor 15a, and the like based on an operation on the display operation unit 39, a temperature detected by the temperature sensor 44, and the like. . The control unit 40 controls these operations in accordance with the cooking stage.

The temperature sensor 44 may be provided not only in the inner pot 21 but also in the inner lid 33. In this case, the control unit 40 determines the temperature of the inner lid 33 based on the detected temperature of the temperature sensor provided in the inner lid 33. Measure the temperature.

(Operation of cooking device and its advantages)
An example of operation | movement of each part in the case of cooking using the heating cooker 1 of the said structure is demonstrated based on FIG. FIG. 6 is a flowchart showing the control operation of the heater 43 and various motors by the control unit 40 during cooking of the heating cooker 1.

The cooking device 1 performs cooking by various heating (for example, for each menu) according to the cooking mode selected by the user from the display operation unit 39. Since there are various types of cooking modes, here, for convenience of explanation, the following cooking will be described as an example. That is, a case will be described in which cooking is performed without adding moisture, or in an anhydrous cooking mode in which cooking is performed by adding a small amount of moisture to food, and then cooking under reduced pressure and then cooking under reduced pressure to soak the taste of the food. Specifically, for example, a case where boiled food is cooked by simple temperature control and stirring control will be described.

As shown in FIG. 6, first, the user opens the lid 12, puts food in the inner pot 21 of the cooker body 11, closes the lid 12, and presses the cooking start button of the display operation unit 39. Thereby, heating by the heater 43 is started (step 1: hereinafter abbreviated as S1).

The lower part (hot plate) of the inner pot storage part 22a is heated by the heater 43, and the lower part of the inner pot 21 is thereby heated. When food such as vegetables cooked in the inner pot 21 is heated and the temperature rises, it generates water vapor. This water vapor fills the inner pot 21 and tends to go outside through the vent opening 33 c of the inner lid 33. Here, in the inner pot 21, the gas flow is restricted by the packing 33 b and the seal member 33 d, and the pressure adjusting device 50 is provided at the outlet of the ventilation duct 38. Therefore, the outflow of gas such as water vapor from the inner pot 21 is prevented. Thereby, the internal pressure of the inner pot 21 will rise.

After the heating by the heater 43 is started, the stirring motor 62 operates and the stirring arm 64c rotates (S2). The food in the inner pot 21 is stirred by the rotation of the stirring arm 64c. Therefore, convection of heat is promoted and the temperature in the inner pot 21 can be easily increased. Moreover, the liquid in the inner pot 21 is easily scattered by the rotation of the stirring arm 64c. Therefore, evaporation of moisture can be promoted, and the internal pressure of the inner pot 21 can be easily increased.

Thus, while preventing outflow of gas, such as water vapor, from the inner pot 21, the temperature of the food in the inner pot 21 and the inner pressure of the inner pot 21 can be easily increased by rotating the stirring arm 64c. The heating time (cooking time) can be shortened.

In addition, S1 and S2 may be simultaneous, and the order may be reversed.

After S2, the lid cooling fan motor 35a operates, and the lid cooling fan 35 blows air to the inner lid 33 to cool the inner lid 33. On the other hand, the pot cooling fan motor 15a is not operated (S3). The process of S3 may be performed at least in the initial stage of cooking (temperature increase period) from the start of cooking to the boiling of the inner pot 21 during the cooking time of the heating cooker 1, and the processes of S1 and S2 The operation of the lid cooling fan motor 35a may be started at the same time as S1 and S2, without being limited later. The reason why the process of S3 is executed in the temperature raising period is as follows.

That is, when the temperature in the inner pot 21 rises to the vicinity of the maximum temperature (which varies depending on the inner pressure of the inner pot 21, for example, 100 ° C. to 120 ° C.), the inner lid 33 also rises to the same temperature. Even if the inner lid 33 is cooled, it is difficult to cause condensation. Therefore, the lid cooling fan motor 35a that cools the inner lid 33 is preferably operated in the initial stage of cooking.

In addition, the pan cooling fan motor 15a is not operated here because it prevents the temperature of the inner pot 21 from being raised if the pan cooling fan motor 15a is operated during the above temperature rising period.

Note that the lid cooling fan motor 35a may be operated only for a period (time) included in the period from the start of heating by the heater 43 until the temperature in the inner pot 21 reaches the maximum temperature. The operation period of the lid cooling fan motor 35a in this case is, for example, a period from the start of heating by the heater 43 until the temperature of the inner pot 21 reaches the maximum temperature, or after the start of heating by the heater 43. This is the period until the temperature in 21 reaches the maximum temperature.

That is, the control unit 40 controls the stirring device 61 and the lid cooling fan 35 to operate during the temperature rising period from the start of cooking until the temperature of the inner pot 21 reaches a predetermined temperature. The fan 15 is controlled not to operate.

By controlling the lid cooling fan motor 35a as described above, the controller 40 can reliably suppress the temperature rise of the inner lid 33 and can quickly and appropriately cause condensation on the lower surface of the inner lid 33. . Further, it is possible to prevent a situation in which the lid cooling fan motor 35a is operated unnecessarily. Since the heat in the inner pot 21 tends to escape to the upper part, it is efficient to cool the inner lid 33 in this way.

Here, even when the internal pressure of the inner pot 21 increases, the amount of water vapor in the inner pot 21 approaches the saturation amount, and the generation of water vapor from the food is weakened, the condensation is appropriately formed on the lower surface of the inner lid 33. By generating the water vapor, it is possible to promote the generation of water vapor from the food. As a result, the inner pot 21 can be made hard to burn, and anhydrous cooking can be performed appropriately, and the cooking time can be shortened. The term “anhydrous cooking” as used herein means cooking of food in a state of low moisture (initial stage of cooking).

After S3, the inside of the inner pot 21 boils (S4). The control unit 40 determines whether or not the inside of the inner pot 21 has boiled based on the detection result of the temperature sensor 44. Here, in order to more accurately detect whether or not the inside of the inner pot 21 has boiled, the inner lid 33 may be provided with a water vapor sensor (boiling sensor). In addition, it can be said that the time when the temperature in the inner pot 21 reaches the maximum temperature is the time when the inner pot 21 boils.

Here, in a state where the inside of the inner pot 21 has boiled, the inner pressure of the inner pot 21 is higher than the atmospheric pressure, and the food is pressure cooked. The reachable pressure (maximum pressure) of the inner pot 21 is determined by the characteristics of a pressure adjusting mechanism such as the pressure adjusting device 50.

In the heating cooker 1 of the present embodiment, when the inside of the inner pot 21 is in a boiling state, steam is intermittently discharged from the pressure adjusting device 50, and the steam is discharged to the outside through the hole 32 a of the lid 12. The

When it is determined that the inside pan 21 has boiled in S4, the control unit 40 stops the heater 43 and the lid cooling fan motor 35a immediately after the determination or after a predetermined time has elapsed from the determination (S5) and left as it is. By performing (no operation is performed), the food is subjected to pressure cooking using preheating (S6). Here, the stirring motor 62 is kept operating. Thereby, the progress of cooking of food can be promoted and the cooking time can be shortened by the synergistic effect of pressure cooking and stirring.

Further, in this state, the pressure adjusting device 50 prevents the inside and outside of the inner pot 21 from being ventilated, so that the inner pressure of the inner pot 21 can be maintained higher than the atmospheric pressure.

Further, the control unit 40 may operate the agitation motor 62 when the temperature sensor 44 detects that the temperature of the inner pot 21 has dropped below a predetermined temperature. Thereby, the liquid in the inner pot 21 can be scattered, and the fall of the internal pressure of the inner pot 21 can be suppressed (internal pressure adjustment).

The time from S4 to S5 and the pressure cooking time in S6 can be appropriately set according to the item of cooking to be cooked. A period from when the inside of the inner pot 21 is in a pressurized state higher than the atmospheric pressure and the heating of the inner pot 21 is stopped to after a predetermined time has elapsed can also be expressed as a pressurized cooking period.

After S6, the internal pressure of the inner pot 21 is returned to atmospheric pressure by naturally cooling the inner pot 21 or by opening the other vent valve provided in the pressure adjusting device 50 or the heating cooker 1 (S7). In the heating cooker 1 of the present embodiment, the pressure adjusting device 50 or other ventilation valve is not electrically controllable and is manually opened by the user.

After S7, the control unit 40 operates the lid cooling fan motor 35a and the pan cooling fan motor 15a. Thereby, the temperature of the inner pot 21 is reduced, and the food is cooked under reduced pressure (in a state where the internal pressure is lower than the atmospheric pressure) (S8).

Here, when the lid cooling fan 35 and the pot cooling fan 15 blow, the temperature decreasing rate of the inner pot 21 can be increased. Moreover, the food can be easily soaked in taste by cooking under reduced pressure. Furthermore, since the boiling point of water decreases in reduced pressure cooking, cooking can be performed while suppressing energy consumption. In addition, although the stirring motor 62 is stopped in S8 in the figure, the operation of the stirring motor 62 may be continued during the reduced pressure cooking.

After performing the decompression cooking in S8 for a predetermined time, the lid cooling fan motor 35a and the pan cooling fan motor 15a are stopped to finish cooking (S9). A period in which the inside of the inner pot 21 is in a reduced pressure state lower than the atmospheric pressure can also be expressed as a reduced pressure cooking period.

Here, the inside of the inner pot 21 is in a decompressed state, and it is difficult to open the lid 12 as it is. When the temperature detected by the temperature sensor 44 is equal to or lower than the predetermined temperature, the control unit 40 operates the stirring motor 62 to stir the inside of the inner pot 21 (S10). Thereby, the liquid in the inner pot 21 can be scattered, the internal pressure of the inner pot 21 can be increased, and the lid 12 can be easily opened (S11).

In S10, when the temperature detected by the temperature sensor 44 is higher than the predetermined temperature, the control unit 40 does not perform stirring for making the lid 12 openable. This is because when the temperature detected by the temperature sensor 44 is higher than the predetermined temperature, the internal pressure of the inner pot 21 is high, so that the internal pressure of the inner pot 21 is increased in order to easily open the lid 12. This is because there is no need.

Or the control part 40 may perform control so that the stirring motor 62 may be operated after stopping the heater 43 and the pan cooling fan 15 after S6, for example. Such control is performed, for example, after cooking of the food is completed, and the speed at which the internal pressure of the inner pot 21 decreases can be made moderate. Thereby, the lid 12 can be easily opened.

As described above, the heating cooker 1 controls the heating of the inner pot 21 housed in the cooker body 11 by the control unit 40, and efficiently performs pressure cooking and decompression cooking of the food housed in the inner pot 21. The cooking time can be shortened. In addition, a dish with a good taste can be provided. Furthermore, it is possible to provide the heating cooker 1 with reduced operability and excellent operability.

(Modification)
(A) A modified example of the heating cooker 1 of the present embodiment will be described as follows based on FIG. For convenience of explanation, members having the same functions as those described in the first embodiment are given the same reference numerals, and descriptions thereof are omitted. FIG. 7 is a block diagram illustrating a configuration of a control system of a modified example of the heating cooker 1.

In the present modification, the control unit 40 electrically controls the pressure control mechanism 70. The pressure control mechanism 70 may be the pressure adjusting device 50 or may be any other mechanism that can control the internal pressure of the inner pot 21. The pressure control mechanism 70 has a solenoid valve for switching between a state in which gas inside and outside the inner pot 21 can flow and a state in which the gas cannot be flowed. The solenoid valve is electrically connected by, for example, a solenoid coil or the like. It can be opened and closed based on the signal.

As shown in FIG. 7, the control unit 40 includes a display operation unit 39, a heater 43 as a heating unit 41, a temperature sensor 44, a pressure control mechanism 70, a lid cooling fan motor 35a, a stirring motor 62, and a pot cooling fan motor. 15a is connected.

In S7 (see FIG. 6) in the operation of the heating cooker 1 described above, the control unit 40 can return the internal pressure of the inner pot 21 to atmospheric pressure by opening the electromagnetic valve of the pressure control mechanism 70.

Also, the control unit 40 can adjust the internal pressure of the inner pot 21 as appropriate by controlling the opening of the electromagnetic valve.

Thus, according to the modification of the heating cooker 1, automatic cooking can be performed from the cooking start of the food accommodated in the inner pot 21 to the end of cooking, and the convenience for the user can be further enhanced. .

(B) The pressure adjusting device 50 may include a sensor capable of detecting the operation of the pressure adjusting ball 51 and the like. Such a sensor can be used to detect the pressure in the inner pot 21 and to detect boiling. In this case, the control unit 40 can more accurately detect whether or not the inside of the inner pot 21 has boiled in S4 (see FIG. 6) in the operation of the heating cooker 1 described above.

(C) The cooker body 11 may include a heat retaining heater for keeping the inner pot 21 warm as a heater different from the heating unit 41. Although the place where this heat retaining heater is provided is not particularly limited, for example, it may be provided around the trunk portion of the inner pot storage portion 22a. In this case, the control part 40 can control the temperature of the inner pot 21 more precisely and efficiently keep the temperature using the heating part 41 and the heat retaining heater.

(D) The pressure adjusting device 50 may be provided so that the height is lowered so that the head is inside the outer lid 32. In this case, it is preferable that a duct portion for connecting them is formed between the opening 52a and the hole portion 32a. This is to prevent the electronic component from coming into contact with the vapor when a circuit board (not shown) or the like is disposed inside the outer lid 32.

Moreover, the pressure regulator provided in the heating cooker according to one aspect of the present invention is not particularly limited as long as it can realize the above-described function. The designer can appropriately select a pressure adjustment device in a preferable mode.

[Embodiment 2]
Another embodiment of the present invention will be described below with reference to FIG. For convenience of explanation, members having the same functions as those described in the embodiment are given the same reference numerals, and descriptions thereof are omitted.

FIG. 8 is a longitudinal sectional view corresponding to FIG. 3 of the heating cooker 2 in the present embodiment.

As shown in FIG. 8, in the heating cooker 2 of the present embodiment, the stirring device 61 is provided with an inner lid cooling fan (blower fan) 66 that rotates together with the rotating shaft 63. The inner lid cooling fan 66 is disposed in the second air flow path 37, rotates with the rotating shaft 63, and blows air to the inner lid 33 to cool it. That is, the inner lid cooling fan 66 can be rotated by using the rotation of the stirring motor 62 and functions as a lid cooling mechanism that blows air to the inner lid 33.

Here, the inner lid cooling fan 66 may be provided instead of the lid cooling fan 35, or the inner lid 33 may be cooled together with the lid cooling fan 35.

When the stirring motor 62 rotates, the inner lid cooling fan 66 rotates, the upper surface of the inner lid 33 is cooled, and the temperature rise of the inner lid 33 is suppressed. Since the stirring motor 62 serves as both the motor for the stirring member 64 and the motor for the inner lid cooling fan 66, it is not necessary to provide a motor individually, and an increase in cost can be suppressed.

Further, the cooking device 2 may be configured to include the inner lid cooling fan 66 and not to provide the lid cooling fan 35 and the first air flow path 36. In that case, the manufacturing cost can be reduced.

It should be noted that the inner lid cooling fan 66 may be able to release the linkage with the rotation of the rotating shaft 63. In this case, the stirring member 64 can be operated without operating the inner lid cooling fan 66.

Further, the inner lid cooling fan 66 may be provided at a position below the rotating shaft 63 and on the lower surface side of the inner lid 33. In this case, the inner lid cooling fan 66 can directly cool the lower surface of the inner lid 33.

[Embodiment 3]
Still another embodiment of the present invention will be described below.

In the heating cooker 3 in this embodiment, the stirring motor 62 is provided at a position different from the rotation shaft 63 so that the driving force of the drive shaft 62a is transmitted to the rotation shaft 63 via a drive transmission member such as a belt. It has become. A motor pulley is connected to the rotating shaft 63, and the motor pulley is rotated by the drive transmission member.

In the heating cooker 3, the motor pulley also serves as the structure of the inner lid cooling fan 66. Such a configuration can be realized, for example, by providing a motor pulley with a structure of a blower blade.

Here, for example, a speed changing member such as a gear may be provided so that the rotational speed of the motor pulley is faster than the rotational speed of the rotating shaft 63 (or the stirring member 64). This is because in this case, it is generally preferable that the rotation speed of the motor pulley is relatively high, while the rotation speed of the stirring member 64 does not have to be very high.

The air sent from the inner lid cooling fan 66 does not have to hit the inner lid 33 directly, but circulates inside the outer lid 32 and indirectly blows and cools the inner lid 33. Good. For example, the air may be blown to the upper surface of the circuit board on which the stirring motor 62 or the like is mounted. In this case, the inner lid 33 can be cooled while promoting heat dissipation of the electronic components on the board.

[Summary]
The heating cooker which concerns on aspect 1 of this invention is a lid | cover which opens and closes with respect to the cooking appliance main body which has an inner pot, the heating part which heats the said inner pot, and the said cooking appliance main body, and closes the said inner pot in a closed state A body, a stirring mechanism (stirring device 61) for stirring the food in the inner pot, and a pressure adjusting mechanism (pressure adjusting device 50) for adjusting the internal pressure of the inner pot.

According to the above configuration, when cooking the food by heating the inner pot using the heating unit, the food is stirred by the stirring mechanism and the inside of the inner pot is pressurized by the pressure adjustment mechanism to perform pressure cooking. Can do. Here, by stirring the food by the stirring mechanism, the generation of water vapor can be promoted, and the rate of increase of the internal pressure of the inner pot can be increased. Further, by convection of the heat in the inner pot, the temperature rise rate in the inner pot is increased, and the heating time can be reduced. As a result, the cooking time can be shortened by the synergistic effect of the stirring mechanism and the pressure adjustment mechanism.

Moreover, even when the temperature of the inner pot decreases after cooking under pressure and the inner pressure of the inner pot decreases, the food is stirred by the stirring mechanism, and the inner pressure of the inner pot is increased to facilitate opening the lid. be able to. Therefore, the lid can be opened without the user performing an operation of opening the valve and introducing air into the interior as in the conventional case.

Therefore, it is possible to shorten the cooking time and provide a cooking device with excellent operability.

The cooking device according to aspect 2 of the present invention is the above-described aspect 1, wherein the lid is provided on an outer lid and an inner surface of the outer lid, and serves as a lid of the inner pot in the closed state of the lid. A lid cooling mechanism (lid cooling fan 35) for cooling the inner lid.

According to the above configuration, by cooling the inner lid by the lid cooling mechanism, condensation easily occurs on the lower surface of the inner lid, and water generated by this condensation falls into the inner pot. Therefore, the discharge | emission of the water vapor | steam to the outside can be suppressed and the water | moisture content which came out of the foodstuff can be returned in an inner pot. Moreover, since the heat in the inner pot tends to escape to the upper part, the water from the food can be returned to the inner pot more effectively by cooling the inner lid.

</ B> Thus, the food can be cooked satisfactorily by preventing the inner pot from burning or excessive moisture from being removed from the food.

In the heating cooker according to aspect 3 of the present invention, in the above aspect 2, the stirring mechanism (stirring device 61) includes a stirring member that stirs the food in the inner pot, and a stirring motor that rotates the stirring member. The lid cooling mechanism (lid cooling fan 35) includes a blower fan (inner lid cooling fan 66) that can be rotated using the rotation of the stirring motor.

According to the above configuration, the agitation motor serves as both the agitation member motor and the blower fan motor. Therefore, it is not necessary to separately provide the agitation member and the blower fan, and the cost increase is suppressed. be able to.

The cooking device according to aspect 4 of the present invention further includes a pot cooling mechanism (pan cooling fan 15) for cooling the inner pot in any one of the above aspects 1 to 3.

According to the above configuration, the temperature of the inner pot can be lowered more quickly by the pot cooling mechanism. Here, when the temperature of the inner pot decreases from a high temperature, the food tends to soak. Moreover, reduced pressure cooking (low pressure cooking) can be performed on food by lowering the temperature of the inner pot and setting the inner pressure of the inner pot to a pressure lower than the atmospheric pressure. By using the pot cooling mechanism, the time required for the cooking process for lowering the temperature of the inner pot can be reduced. As a result, the cooking time can be further shortened. Moreover, in the food cooking process, for example, high-pressure cooking and reduced-pressure cooking can be easily switched, and various foods can be easily cooked.

A heating cooker according to aspect 5 of the present invention is the temperature cooker according to any one of the aspects 1 to 4, wherein the temperature sensor detects the temperature of the inner pot, and the control unit controls the stirring mechanism (stirring device 61). The control unit controls the operation of the stirring mechanism (stirring device 61) based on the temperature detected by the temperature sensor.

According to the above configuration, when cooking a certain food, the heating cooker controls the operation of the stirring mechanism based on the temperature detected by the temperature sensor according to the stage of cooking. For example, during the period when cooking is started and the inside of the inner pot is heated, the stirring mechanism can be operated to easily increase the temperature and the internal pressure in the inner pot. Further, the cooking mechanism can be promoted by operating the stirring mechanism during the pressure cooking.

In the cooking device 1 according to aspect 6 of the present invention, in the aspect 5, the control unit operates the stirring mechanism (stirring device 61) when the temperature detected by the temperature sensor is equal to or lower than a predetermined temperature.

According to the above configuration, when the cooking device finishes cooking the food and the temperature of the inner pan is lowered to a predetermined temperature or lower, the control unit operates the stirring mechanism. Here, in a state where the cooking is finished and the temperature of the inner pot is lowered, the inner pot is at a pressure lower than the atmospheric pressure, and it may be difficult to open the lid as it is. When the control unit operates the stirring mechanism, the internal pressure of the inner pot can be increased and the lid can be easily opened.

In the cooking device 1 according to aspect 7 of the present invention, in the aspect 6, the control unit operates the stirring mechanism (stirring device 61) so that the internal pressure of the inner pot becomes substantially equal to the atmospheric pressure.

According to the above configuration, the lid can be easily and safely opened by operating the stirring mechanism so that the internal pressure of the inner pot becomes substantially equal to the atmospheric pressure.

The cooking device 1 according to the eighth aspect of the present invention further includes a control unit that controls the heating unit and the stirring mechanism (stirring device 61) in the fourth mode, and the control unit includes the heating unit and the pan. After the cooling mechanism (pan cooling fan 15) is stopped, the stirring mechanism is operated.

According to the above configuration, the lid can be easily opened after the cooking of the food is finished.

The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in different embodiments. Is also included in the technical scope of the present invention. Furthermore, a new technical feature can be formed by combining the technical means disclosed in each embodiment.

1-3 Heating cooker 11 Cooker body 12 Lid 15 Pan cooling fan (pan cooling mechanism)
21 inner pot 32 outer lid 33 inner lid 35 lid cooling fan (lid cooling mechanism)
41 Heating part 43 Heater (heating part)
50 Pressure adjusting device (pressure adjusting mechanism)
61 Stirrer (stirring mechanism)
66 Inner lid cooling fan (fan for blower)

Claims

A cooker body having an inner pot;
A heating unit for heating the inner pot;
A lid that opens and closes with respect to the cooker body and covers the inner pot in a closed state;
A stirring mechanism for stirring the food in the inner pot;
A cooking device comprising a pressure adjusting mechanism for adjusting an internal pressure of the inner pot.
The cooking device according to claim 1, further comprising a pot cooling mechanism for cooling the inner pot.
The lid has an outer lid, and an inner lid that is provided on the inner surface of the outer lid and serves as a lid of the inner pot in the closed state of the lid,
The cooking device according to claim 1 or 2, further comprising a lid cooling mechanism for cooling the inner lid.
A temperature sensor for detecting the temperature of the inner pot;
A control unit for controlling the stirring mechanism,
The cooking device according to any one of claims 1 to 3, wherein the control unit controls the operation of the stirring mechanism based on a temperature detected by the temperature sensor.
The cooking device according to claim 4, wherein the control unit operates the stirring mechanism when a temperature detected by the temperature sensor is equal to or lower than a predetermined temperature.
The cooking device according to claim 5, wherein the control unit operates the stirring mechanism so that an internal pressure of the inner pot becomes substantially equal to an atmospheric pressure.
A control unit for controlling the heating unit and the stirring mechanism;
The cooking device according to claim 2, wherein the control unit operates the stirring mechanism after stopping the heating unit and the pot cooling mechanism.