JPH03212222A - Cooking device - Google Patents

Abstract

PURPOSE:To prevent a sticky liquid blow and keep a dew-free condition when an outer lid is opened after cooking by heating a radiating plate with a lid heater within a specific temperature range, providing a plurality of upper holes in an inner lid near the radiating plate, forming slant surfaces on the inner lid directed down from both inner and outer sides thereof, and providing a plurality of lower holes on both slant surfaces near the lowest points thereof. CONSTITUTION:When a pot 1 is heated and boiled, the starch content of rice begins to dissolve, and a sticky liquid in a bubble state due to heating blows out through upper holes 20 of large diameter. The bubbles blown out through the upper holes 20 come in contact with a radiating plate 6 heated with a lid heater 9 up to a temperature between 100 deg.C and 140<=, both inclusive, burst and then stagnate as a liquid at the lowest point formed with both slant surfaces 21, and 22. Heat from the radiating plate 6 is supplied to the sticky liquid and this liquid is thereby prevented from being again formed into a bubble. Also, steam in the pot 1 is condensed, because a heating source for the port 1 is turned off, and a pressure drop is caused. As a result, the sticky liquid is drawn into the pot 1 through lower holes 23. In this case, as the lower holes 23 are provided near the lowest point of both slant surfaces 21 and 22, the sticky liquid smoothly flows into the aforesaid holes 23 and enters the pot 1.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a cooking device used for heating cooking.

PAGE 2 PRIOR ART In recent years, cooking appliances have become mainstream that are easy to use and maintenance-free, and there is also a demand for products that will not cause any actual damage even if they are used incorrectly.

Conventionally, this type of cooking appliance, for example, an electric rice cooker, generally had a configuration as shown in FIGS. 4 and 5, which was rare. The configuration will be described below with reference to FIGS. 4 and 6.

As shown in the figure, a pot 31 containing rice and water to be cooked is heated by a heat source (not shown), and the temperature of the pot 31 is sensed by a pot sensor (not shown). The inner lid 32 is attached by a rubber boulder 34 held by a holding shaft 33,
The opening of the pot 31 is closed. A heat sink 35 is provided above the inner lid 32, a steam hole 36 is provided in the heat sink 35, and a pot backing 37 is provided between the pot 31 and the heat sink 36 to seal and prevent food from coming out. It is prevented. Heat sink 3
6, a heat-retaining heater 38 is attached tightly with aluminum tape 39 to keep the rice warm after cooking. The outer cover 3 page cover 41 is attached below the outer cover 4o that constitutes the outer cover, and the heat sink 3 is attached to the outer cover 41.
5 is attached via a pot backing 37. Outer lid 4
Attach the steam plate 42 to the outer cover 40.
and the heat sink 35 are sealed with a steam backing 43,
It communicates with the steam hole 36 of the heat sink 35. The upper frame 44 holds the pot 31, supports the outer lid 40 with a shaft 45, and is attached to the body 46. The inner cover 32 is provided with a two-part hole 47 with a large hole diameter at a position close to the heat sink 35, and a lower hole 48 with a small hole diameter is provided at a remote position, and the upper hole 47 and the lower hole 48 are An inner cover ring 49 extending in a cylindrical shape toward the heat sink plate 36 is provided between them.

Problems to be Solved by the Invention In such a conventional A-cooking device, when the pot 31 is heated by a heating source, the rice and water to be cooked boil, and the solutes such as starch in the rice are not dissolved in the water. If you leave it out, it will foam easily. The foamy sticky liquid increases in volume and fills up the space between the pot 31 and the inner lid 32, and is ejected from the upper hole 47 having a large diameter. Furthermore, if the pot 31 is heated by the heat source, the foamy rice may be heated immediately after the rice has been milled, or if more rice or water than the appropriate amount has been added, or if the rice has not been thoroughly scrubbed. Furthermore, there was a problem in that the volume increased, passed over the inner lid ring 49, reached the steam hole 36, and finally spouted out into the outer lid 40 and flowed down to the boiling floor. Conventionally, in order to completely solve this problem of boiling over, there was basically no other way than to increase the volume surrounded by @31, the water surface of the maximum food to be cooked, and the heat sink 35 as much as possible, which resulted in an increase in the size of the parts.

Further, when the outer lid 40 is opened after cooking is completed, a large amount of dew that has adhered to the inner lid 32, the heat sink 35, etc. due to cooking flows down onto the upper frame 44, and the two holes formed in the upper frame 44 are removed. A large amount of dirt falls into the dew pan (not shown) located below (not shown). There was a problem that if you forgot to throw away the water in the tray and used it several times, a large amount of water would accumulate, and eventually the water would spill out of the tray and stain the floor. Also, to prevent the floor from getting dirty,
There was a problem in that after each use, the user had to remove the dew pan, drain the water inside, wash it six times, and then put the dew pan back on again, which required maintenance work.

The present invention solves the above-mentioned problem, and uses a heat dissipation plate to dissipate the foamy rice that bubbles up from the upper hole provided in the inner lid, convert it into liquid, and smoothly return it into the pot from the lower hole, causing boiling over. The first objective is to make the food more compact and to improve usability by making it so that there is no dew when the outer lid is opened after cooking. A second purpose is to improve safety by preventing steam and foamy steam ejected from the lower hole from coming into contact with the heat sink and ejecting from the steam hole.

Means for Solving the Problems In order to achieve the above first object, the present invention uses a heat sink as a lid heater! Heat to 1l11oO°C or more and 140°C or less, provide a plurality of upper holes in the inner lid near the heat sink, form an inclined surface that slopes downward from both the inner and outer sides of the inner lid, and form a slope near the lowest point of the double-headed slope. The first solution to the problem is to provide a plurality of lower holes. Furthermore, in order to achieve the second object, in addition to the first means for solving the problem, a second means for solving the problem is that the lower hole is provided closer to the center of the pot than the steam hole.

Function: The present invention uses the above-mentioned first problem-solving means to prevent foamy foam bubbling out of the upper hole of the inner lid from contacting the heat sink heated by the lid lid and causing the foam film to break. The liquid accumulates at the lowest point formed by the double-headed slope. The heat from the heat sink is supplied to the rice cake accumulated in the inner lid to prevent the rice cake from forming bubbles again, and when the heating source of the pot is turned off, the steam inside the pot condenses and the pressure decreases. The sticky liquid is sucked into the pot from the hole at the bottom of the pot.

At this time, since the lower hole is provided near the lowest point of the double-ended slope, the sticky liquid smoothly flows into the lower hole and into the pot. In addition, the amount of sticky liquid remaining on the inner lid is very small and can be sufficiently evaporated by heating from the heat sink, so that when the outer lid is opened after cooking, there will be no dew.

Page 7 Furthermore, with the second problem-solving means, even if steam is ejected from the lower hole due to steam generated by heating the pot, it will not be ejected directly into the steam hole, but will be ejected onto the heat sink, preventing danger. This not only prevents the steam that has accumulated on the inner lid from turning into bubbles due to the force of the steam and blowing out of the steam hole, but also eliminates the bubbles when they come into contact with the heat sink.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to FIGS. 1 and 3.

As shown in the figure, a pot 1 containing rice and water to be cooked is removably housed in a cooking device body 2, heated by a heating source (not shown), and heated by a pot sensor (not shown). The temperature of pot 1 is sensed. The inner lid 3 is attached by a rubber holder 6 held by a holding shaft 4, and the inner lid 3 is pressed against the 7 lunges of the pot 1 to close the opening of the pot 1. A heat dissipation plate 6 is provided above the inner lid 3, a steam hole 7 is opened in the heat dissipation plate 6 to release steam, and a pot backing 8 is provided between the pot 1 and the heat dissipation plate 6 for sealing. prevents it from going outside.

A lid heater 9 is tightly attached to the heat sink 6 using aluminum tape 1o, and the heat sink 6 is heated to 100°C by the lid heater 9.
It is heated to 140°C or less.

This lid heater 9 may have any configuration as long as it can heat the heat sink 6. An outer cover 12 is placed below the outer cover 11 that constitutes the outer shell.
is attached, and a heat sink 6 is attached to this outer lid cover 12 via a pot backing 8. Steam plate 13 on outer lid 11
are attached, and the heat sink 6, outer lid 11, and steam plate 13 are sealed with a steam backing 14. The upper frame 15 holds the pot 1, supports the outer lid 11 with a shaft 16, and has a body 17.
It is attached to. The upper frame 16 and the body 17 form the cooking device main body 2 together with the heating source and the pot sensor.

A hook lever 18 is provided between the upper frame 15 and the body 17,
The outer cover 11 is hung on a hook part of the outer cover 12 so that the outer cover 11 can be opened and closed. The inner lid 3 is formed with a heat receiving surface 19 closer to the heat sink 6 than the other surface, and the heat receiving surface 19 has a diameter of 3 to 5ffff.
A plurality of upper holes 20 each having a large hole diameter are provided. This inner lid 3 has slopes 21 and 22 that slope downward from both the inside and outside sides.
A diameter of 1.6 to 2.2 is formed near the lowest point of the inclined surface 21.22 from page 9.
A plurality of lower holes 23 having a small hole diameter of 117 ff are provided.

Further, the lower hole 23 is provided closer to the center of the pot 1 than the steam hole 7. A lid sensor 24 covered with a glass tube is provided in contact with the heat sink 6.

To explain the operation in the above configuration, a switch (not shown) is turned on and the pot 1 is heated by the heat source. When water containing rice boils, solutes such as rice starch dissolve into the water, making it sticky and foamy. The oneba, which is further heated and becomes a foam, increases in volume and fills up between the pot 1, the water surface of the food to be cooked, and the inner lid 3, and is ejected from the upper hole 20 having a large hole diameter. Furthermore, immediately after polishing new rice or when the rice has not been thoroughly polished, the viscosity of the sticky water is high, bubbles are easily formed and difficult to disappear, and the volume of sticky rice is very likely to increase. Furthermore, if you add more water or rice than the appropriate amount, the cooking water level will be high, and if the heating power of the heating source is high, such as a high-power heating source that improves taste, the amount of steam generated will be almost proportional to that. The water becomes sticky and bubbles form very easily, increasing in volume. At this time, the bubbles blown out from the upper hole 2o come into contact with the heat dissipation plate 6, which is heated by the lid heater 9 to 9100°C or more and 140"C or less, and the foam film is torn and becomes sticky liquid. The liquid accumulates at the lowest point formed by the inclined surfaces 21 and 22.The heat from the heat sink 6 is transferred to the inner lid 3.
When the heating source of the pot 1 is turned off, the steam in the pot 1 condenses and the pressure decreases, and the boiling liquid is released from the bottom hole 23. liquid is sucked into the pot 1. At this time, since the lower hole 23 is provided near the lowest point of the inclined surface 21.22, the sticky liquid smoothly flows into the lower hole 23 and the pot 1.
It flows inside. Further, the amount of sticky liquid remaining on the inner lid 3 is extremely small because the lowest point is formed by an inclined surface.

Furthermore, since the lower hole 23 is provided closer to the center of the pot 1 than the steam hole 7 of the heat dissipation plate 6, even if steam is ejected from the lower hole 23 due to steam generation due to heating of the pot 1, it will not be directly ejected into the steam hole 7. This prevents the slime accumulated on the inner lid 3 from forming into bubbles due to the force of the released steam, and from spewing out from the steam hole 7 on page 11.

As described above, according to the cooking device of the embodiment of the present invention, the foamy sticky rice blown out from the upper hole 2o of the inner lid 3 comes into contact with the heat dissipation plate 6, and the bubbles disappear, and the inner inclined surface 21°22 The amount of sticky liquid remaining after flowing to the lowest point formed in the bottom hole 23 and flowing into the pot 1 from the bottom hole 23 can be kept in a very small state, and even if foamy sticky liquid bubbles out from the top hole 20 again. Since a space is secured between the inner lid 3 and the heat sink 6, no boiling over from the steam hole 7 will occur, making it possible to achieve smaller size and higher power, and to prevent general misuse. It is easy to use and does not spill over and stain the floor.

Furthermore, if the amount of sticky liquid on the inner lid 4 is small, the heat sink 6
The inner lid 4 is easily cooled on the outside, but the lowest point is not on the inside due to the inclined surface 22, so the heating evaporation effect is excellent, and the outer lid 1 is cooled down after cooking.
When the container is opened, there will be no butterbur, and the dew tray can be eliminated, and the user-friendliness can be greatly improved by eliminating the need to discard the dew every time.

Furthermore, since the lower hole 23 is provided closer to the center of the pot 1 than the steam hole 7 of the heat dissipation plate 6, even if steam is generated from the lower hole 23 due to steam generation due to heating of the pot 1, it will be directly ejected into the steam hole 7. This not only prevents the steam that has accumulated on the inner lid 3 from turning into bubbles due to the force of the steam and blowing out from the steam hole 7, but also prevents the bubbles from coming into contact with the heat dissipation plate 6. It can disappear.

Note that when the heat dissipation plate 6 is heated to less than 9100° C. by the lid heater 9, all of the sticky substance that bubbles out from the upper hole 20 does not disappear, but remains in a foamy state, and the foamy sticky substance flows into the upper hole again. 2
There is a problem that steam boils over from the steam hole 7 when the steam starts to boil over from 0, and if it is heated above 140''C, there is a problem that the food will burn.

Effects of the Invention As is clear from the description of the above embodiments, according to the present invention, the foamy slime blown out from the upper hole comes into contact with the heat dissipation plate and disappears, resulting in the lowest point formed by the inner inclined surface. This prevents the liquid from forming a bubble again due to the heating of the heat dissipation plate, allowing it to be returned to the pot through the lower hole smoothly from the inner inclined surface, and with less sticky residue remaining.
The lid heater sufficiently evaporates the liquid and prevents it from boiling over, making it possible to be smaller and more powerful, withstands misuse well, and increases usability. Since it can be done without dew, the condenser can be eliminated, and the operation of emptying the dew in the condenser every time is no longer necessary, improving usability.

In addition, since the lower hole is located closer to the center of the pot than the steam hole, it is possible to prevent the steam and foamy slime ejected from the lower hole from coming into contact with the heat sink and ejecting from the steam hole, which improves safety. .

[Brief explanation of drawings]

Fig. 1 is a vertical sectional view of the main part of an embodiment of the present invention, Fig. 2 is a plan view of the heat sink, Fig. 3 is a plan view of the inner lid, and Fig. 4 is the main part of a conventional cooking appliance. The vertical cross-sectional view and FIG. 6 are plan views of the same heat sink. 1...pot, 2...cooker body, 3...
...Inner lid, 6... Heat sink, 7...
Steam hole, 19... Lid heater, 20... Upper hole, 21... Inclined surface, 22... Inclined surface, 23... Lower part. hole.

Claims (2)

[Claims] (1) A pot that is removably housed in a cooking device body that has a heating source, a heat sink that covers the cooking device body in an openable and closable manner and has a steam hole that discharges steam inside the cooking device body, and heats the heat sink. and an inner lid provided between the heat sink and the pot, the heat sink is heated to 100°C or more and 140°C or less by the lid heater, and an upper hole is provided in a portion of the inner lid near the heat sink. A cooking appliance comprising a plurality of sloping surfaces which slope downwardly from both the inside and outside sides of the inner lid, and a plurality of lower holes provided near the lowest points of both the sloping surfaces. (2) The cooking device according to claim 1, wherein the lower hole is provided closer to the center of the pot than the steam hole.