JPH03212229A - Cooking device - Google Patents

Abstract

PURPOSE:To prevent a bubble taste sticky liquid from blowing out from a steam breathing hole, and obtain a compact and dew-free cooking apparatus by heating a radiating plate with a lid heater within the predetermined temperature range, and providing the lid heater near the upper hole of an inner lid within the predetermined distance from the outer side of a pot center. CONSTITUTION:A radiating plate 6 is heated with a lid heater 9 up to a temperature level between 100 deg.C and 140 deg.C, both inclusive, and this lid heater 9 is provided in the vicinity of the upper hole 20 of an inner lid 3 within 30mm outside the center of a pot 1. A bubble state sticky liquid throttled at the upper hole 20 and blown out in a fixed direction comes in contact with the radiating plate 6 near the lid heater 9, becomes no longer able to maintain the bubble state and changes into an ordinary liquid, because the temperature of the radiating plate is 100 deg.C or more. Consequently, the volume of the liquid substantially decreases. The higher the temperature of the radiating plate 6 is, the higher effect can be obtained for causing the bubble state of the liquid to disappear, but no more effect is available, even if temperature is raised up to or above 140 deg.C for scorching a cooking material. Also, the lid heater 9 is laid in the groove 23 of the radiating plate 6, thereby increasing the area of the plate 6 surrounding the lid heater 9 and efficiently transferring heat from the heater 9 to the sticky liquid.

Description

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

BACKGROUND OF THE INVENTION In recent years, cooking appliances have been required to be easy to use and to be harmless even if used incorrectly.

Conventionally, this type of cooking appliance, for example, an electric rice cooker, has generally had a configuration as shown in FIGS. 3 and 4. The configuration will be explained below with reference to FIGS. 3 and 4.

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 holder 34 held by a holding shaft 33,
The opening of the pot 31 is closed. A heat radiation plate 35 is provided above the inner lid 32, a steam hole 36 is provided in the heat radiation plate 35, and a pot backing 37 is provided between the pot 31 and the heat radiation plate 35 for sealing to prevent food from coming out. It is prevented.

A heat insulating heater 38 is closely attached to the heat sink 35 with aluminum tape 39 to keep the rice warm after cooking.

An outer cover 41 is attached below an outer cover 40 constituting an outer shell, and a heat sink 35 is attached to this outer cover 41 via a pot backing 37. Steam plate 42 on outer lid 40
The steam plate 42, the outer lid 40, and the heat sink 35 are sealed with a steam backing 43, and are in communication with the steam holes 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 lid 32 has an upper hole 47 with a large diameter close to the heat sink 35, and a lower hole 48 with a small diameter at a distance, and heat is radiated between the upper hole 47 and the lower hole 48. An inner cover ring 49 is provided which extends in a cylindrical shape toward the plate 35.

Problems to be Solved by the Invention In such a conventional cooker, when the pot 31 is heated by a heat source, the rice and water to be cooked boil, and solutes such as rice starch are dissolved in the water. It becomes sticky and foams 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, when the pot 31 is heated by the heating source, the foamy rice may become sticky when the pot 31 is heated by the heat source, such as when new rice has just been polished, when more rice or water than the appropriate amount has been added, or when the rice has not been thoroughly scrubbed. Furthermore, there was a problem in that the volume increased, climbed over the inner lid ring 49, reached the steam hole 36, and finally spouted out onto the outer lid 40 surface, boiled over, and flowed down to the floor. Conventionally, in order to solve this boiling over problem, the only way to basically make the volume surrounded by the pot 31, the water surface of the largest food to be cooked, and the heat sink 35 as thick as possible was to make the product larger.

The present invention solves the above-mentioned problems, and provides a small cooking device that eliminates the foam even if it blows out from the upper hole of the inner lid, prevents it from boiling over from the steam hole, and that does not have any condensation. The primary purpose is to provide. A second purpose is to increase the heat radiation area of the heat sink surrounding the lid heater so that the heat from the lid heater can be supplied more efficiently and to prevent boiling over.

Means for Solving the Problems In order to achieve the above-mentioned first object, the present invention heats a heat dissipation plate to a temperature of 100° C. to 140° C. or less using a lid heater, and inserts the lid heater into the inner lid from the upper hole to the outside of the center of the pot. Direction 30n+m
The first means of solving the problem is to provide them in close proximity to each other.

In addition to the above-mentioned first problem-solving means, in order to achieve the second object, a groove is provided inside the heat sink so as to protrude in the installation direction, and a lid heater is disposed in the groove. It is used as a means of solving problems.

Effect of the present invention By the above-mentioned first problem solving means, when the foamy sticky rice increases in volume and fills the inside of the pot, and the amount and way of coming out is regulated by the upper hole of the inner lid, the foam is released. When it comes into contact with the heat dissipation plate, the temperature is 100°C or more and 140°C or less, so the bubbles disappear and become liquid, causing a significant volume reduction. Moreover, even if the steam continues to bubble up, the lid heater is close to the upper hole, so it can supply a sufficient amount of heat and prevent boiling over from the steam hole.

Further, the second problem-solving means increases the area of the heat sink surrounding the lid heater, so that the heat of the lid heater can be efficiently supplied to the foamy rice, and boiling over can be prevented.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to FIGS. 1 and 2.

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 5 held by a holding shaft 4, and the inner lid 3 is pressed against the flange 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. is prevented from going outside. A lid heater 9 is attached to the heat sink 6 in close contact with an aluminum tape 10. This lid heater 9 may have any configuration as long as it can heat the heat sink 6. An outer cover 12 is attached below an outer cover 11 constituting an outer shell, and a heat sink 6 is attached to this outer cover 12 via a pot backing 8. A steam plate 13 is attached to the outer lid 11, and the heat sink 6, the outer lid 11, and the 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 is attached to the body 17. The upper frame 15 and the body 17 form the cooking device main body 2 together with the heating source and the pot sensor. A hook lever 1 is installed between the upper frame 15 and the body 17.
8 is provided, and is hooked on the hook part of the outer lid cover 12, so that the outer lid 11 can be opened and closed. The inner lid 3 has a heat receiving surface 19 that is closer to the heat dissipation plate 6 than the other surface, an upper hole 20 with a large diameter is provided on the heat receiving surface 19, and a lower hole with a small diameter is provided near the bottom of the inner lid 3. There are 21.

A lid sensor 22 covered with a glass tube is provided in contact with the heat sink 6.

The heat sink 6 is heated to 100°C or more and 140°C or less by a lid heater 9, and the lid heater 9 is heated through the upper hole 2 provided in the inner lid 3.
0 to the center of the pot 1 within 30 mm in the outward direction. Further, a groove 23 is provided inside the heat sink 6 so as to protrude toward the pot 1, and a lid heater 9 is disposed in this groove 23.

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 are dissolved in the water, making it sticky and foaming easily. The oneba is further heated and becomes foamy, and its volume increases and the volume increases.
The water becomes full between 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 polished sufficiently, the viscosity of the sticky water becomes 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 rise, and if the heating power of the heating source is high, such as a high-power heating source that improves the taste, the amount of steam generated will increase, and the water will become sticky. bubbles are formed very easily and the volume increases. Under such conditions,
The foamy sticky liquid is further ejected from the upper hole 20 and tries to flow out into the steam hole 7 which communicates with the outside air. At this time,
The heat dissipation plate 6 is controlled by the lid heater 9 to a temperature of 100° C. or more and 140° C. or less, for example, 110° C. by the lid sensor 22, and since the lid heater 9 is located within 30 mm from the upper hole 20, the amount is controlled by the upper hole 20. The foamy sticky substance that is squeezed out and blown out in a fixed direction comes into contact with the heat sink 6 in the vicinity of the lid heater 9, and because the temperature is over 100°C, the foamy state cannot be maintained and it disappears and becomes a liquid, increasing its volume. Reduce to width. Here, the higher the temperature of the heat dissipation plate 6, the more effective it is in eliminating foamy goo;
There is no significant effect even if the temperature is raised to 40°C or higher. In addition, even if the steam bubbles continue to bubble up from the upper hole 20, since the lid heater 9 is close to the upper hole 20, a sufficient amount of heat can be supplied to the responsive stage (responsive stage) to prevent the boiling over from the steam hole 7. It is highly effective in preventing this from occurring.In addition, when comparing and testing the distance between the upper hole 20 and the lid heater 9 of 30 mm and 50 nvn, the amount of water increase in the pot 1 that generates the same foamy goo is , there was a difference of more than 100cc when the distance was 30mm compared to when the distance was 50IIIwl.

Further, by disposing the lid heater 9 in the groove 23 of the heat sink 6, the area of the heat sink 6 surrounding the lid heater 9 increases, and the lid heater 9
heat can be efficiently supplied to the foamy rice, and the effect of preventing boiling over is further increased.
It is possible to reduce the volume of the device, making it possible to make it smaller.

In addition, when the heat sink 6 is heated to less than 100° C. by the lid heater 9, there is a problem that all of the sticky liquid that bubbles out from the upper hole 20 does not disappear, but remains in the form of bubbles and bubbles up from the steam hole 7. In addition, if the temperature exceeds 140° C., there is a problem that the heat from the heat sink 6 will cause the food to be cooked. Furthermore, if the lid heater 9 is provided beyond the upper hole 20 toward the inner side or the outer side 30w1I11 of the center of the pot 1, when the foamy goo continuously bubbles out from the upper hole 20, it cannot be extinguished. There is a problem that steam boils over from the steam hole 7.

Effects of the Invention As is clear from the description of the above-mentioned embodiments, according to the first invention, the bubble-like sticky rice bubbling out from the upper hole comes into contact with the heat dissipation plate, the bubbles disappear, and the volume of sticky sticky liquid is reduced. At the same time, a sufficient amount of heat can be supplied from the lid heater close to the top hole with high responsiveness, and even if foamy goo continuously spews out from the top hole, the foam disappears and the goo is removed from the steam hole. It does not cause any boiling over, and it can be made smaller by reducing the space volume.

Further, according to the second invention, by disposing the lid heater in the groove of the heat sink, the area of the heat sink surrounding the lid heater is increased, and the heat of the lid heater can be efficiently supplied, which further reduces boiling over. It never happens.

[Brief explanation of drawings]

Fig. 1 is a vertical sectional view of the main part of a cooking device according to an embodiment of the present invention, Fig. 2 is a plan view of the same heat sink, Fig. 3 is a longitudinal sectional view of the main part of a conventional cooking device, and Fig. 4 is a longitudinal sectional view of the main part of the cooking device according to an embodiment of the present invention. It is a top view of the same heat sink. 1...pot, 2...cooker body, 3...
...Inner lid, 6... Heat sink, 7...
Steam hole, 9...Lid heater, 20...Top hole. 1

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 having an upper hole that is provided between the heat sink and the pot and opens close to the heat sink, and the lid heater heats the heat sink to a temperature of 100° C. or more to 140° C.
℃ or less, and the lid heater is provided adjacently within 30 mm from the upper hole toward the outside of the center of the pot. (2) A groove is provided inside the heat sink so as to protrude toward the pot,
The cooking appliance according to claim 1, further comprising a lid heater disposed in the groove.