JPH041879Y2 - - Google Patents

Description

[Detailed description of the invention] [Purpose of the invention] (Field of industrial application) This invention relates to a food cooking machine used for steaming and kneading sticky rice to make mochi.

(Prior Art) In order to make rice cakes that are firm, sufficiently sticky, and have a good flavor, it is necessary to thoroughly soak glutinous rice in water as a preparatory step. The time required for this soaking varies depending on the season and taste preferences, but is usually
It takes 12 to 24 hours. Therefore, when making mochi at home, it is inconvenient that preparations must be made the day before or early in the morning.

Therefore, Japanese Utility Model Publication No. 57-20114 proposes a food cooking machine that utilizes the steaming function of the food cooking machine itself to shorten the required soaking time for glutinous rice. This conventional technology stores glutinous rice and water in a soaking container provided in a food cooking machine,
This soaking container is installed in a food cooking machine, and the steam from the internal boiler is applied to the bottom of the steeping container to heat the soaking container.This heat retention promotes the swelling of the glutinous rice and shortens the soaking time. This is what I did.

(Problems to be solved by the invention) In the above-mentioned conventional technology, the soaking container is heated with steam heat, and therefore, if the steam temperature is high, the glutinous rice will be cooked, whereas if the steam temperature is low, the glutinous rice will be cooked. It is susceptible to room temperature fluctuations and cannot be soaked properly.
Furthermore, temperature control is not easy as variations in temperature tend to occur. Furthermore, heating with steam results in indirect heating via an air layer, which slows the rise in temperature inside the dipping container, and also causes problems such as dew adhering to the dipping container because the steam cools above. It was hot.

This idea was made with attention to these points, and its purpose is to provide a food cooking machine that can stabilize the soaking temperature and complete soaking of glutinous rice in a short time. .

[Structure of the invention] (Means for solving the problem) This invention consists of a guide tube 27 connected to the boiler 4.
, a hopper 16 and a kneading tool 23 which can be connected to the boiler 4 and have steam passage holes 22 in the bottom surface 20;
A dipping container 30 whose bottom portion 32 can be immersed is selectively provided in the boiler 4, and a dipping temperature regulator 35 is further provided in the boiler 4.

(Function) Soaking container 3 containing glutinous rice 49 and soaking water 48
Immerse the bottom part 32 of the boiler 4 into the boiler 4.
The glutinous rice 4 is heated by the hot water 47 heated by the soaking thermostat 35 and kept at a predetermined temperature by the soaking thermostat 35.
9 and soaked water 48 to increase the water permeability of the glutinous rice 49, soaked and drained glutinous rice 49
is stored in a hopper 16, and steamed sticky rice 49 is steamed by steam generated from a boiler 4.

(Example) An example of this invention will be described below with reference to the drawings. In the figure, reference numeral 1 denotes a cabinet, and a decorative plate 2 is attached to the upper surface of the cabinet 1. A base 3 is installed horizontally inside the cabinet 1, and a boiler 4 is attached to one end of the base 3, and a motor 5 is attached to the other end. The boiler 4 has a heater 6 on the outer bottom surface, and a hollow boss 7 is integrally formed in the center of the boiler 4. And this boss 7
A shaft 8 is rotatably inserted through the shaft 8, and a driven pulley 9 is attached to the lower end of the shaft 8.
A drive pulley 11 is attached to the output shaft 10 of the motor 5, and the drive pulley 11 and the driven pulley 9
A V-belt 12 is stretched between the two. A step portion 14 is formed in the upper end opening 13 of the boiler 4, and a locking pawl 15 is provided protruding from a portion of the peripheral wall of the step portion 14.

Reference numeral 16 denotes a hopper which is formed into a cylindrical shape with a bottom and whose inner surface is coated with a non-adhesive coating layer such as fluororesin.A seating plate 17 having a trapezoidal cross section is attached to the outer bottom surface of the hopper 16 via a rivet 18. installed,
A horizontal flange 19 is integrally formed on the periphery of this seating plate 17, and a packing 19 is formed on the lower surface of this horizontal flange 19.
A is attached. A part of the horizontal flange 19 is inserted into the inside of the locking pawl 15 in a so-called bayonet manner, and the seating plate 17 is fitted into the stepped portion 14, so that the hopper 16 is inserted into the upper end opening 1 of the boiler 4.
It is supported in a removable manner so that it can be seated on 3.

The bottom surface 20 of the hopper 16 is provided with an insertion hole 21 in the center and a number of equally spaced steam passage holes 22 around the periphery. and the shaft 8
The upper end projects through the insertion hole 21 onto the bottom surface 20 in the hopper 16, and a kneading tool 23 is attached to this projecting end.
is attached removably. The kneading tool 23 is detachably connected to the shaft 8, but rotates together with the shaft 8 when it rotates. Further, a step-shaped receiving part 24 and a curl-shaped grip part 25 are integrally formed on the opening periphery of the upper end of the hopper 16, and a lid body 26 is attached to the upper end opening of the hopper 16 via the receiving part 24. has been done.

27 is a guide tube formed integrally with the decorative board 2;
The lower end peripheral edge of this guide tube 27 is airtightly connected to the upper end peripheral edge of the boiler 4 via a packing 28, and the hopper 16 is inserted into the upper end opening 13 of the boiler 4 through this guide tube 27. Also, guide tube 2
A plurality of vertical ribs 29 are integrally formed on the inner circumferential surface near the bottom of the housing 7 and project vertically at regular intervals.

30 is a guide tube 27 replacing the hopper 16.
It is a soaking container formed into a bottomed cylindrical shape that can be inserted into the container, and a stepped portion 31 that engages with the rib 29 is recessed inward at approximately the middle of the outer periphery, and these ribs 29 and the stepped portion 31 Accordingly, the dipping container 30 is detachably attached to the guide tube 27. Moreover, the bottom part 32 of the soaking container 30 is provided so as to fit inside the boiler 4. That is, the bottom portion 32 is connected to the upper end opening 1.
The shaft 8 is provided in the center of the bottom part 32 so as to be immersed therein.
A convex portion 33 into which is loosely inserted is provided.

34 is a steaming thermostat attached to a mounting seat 4A integrally protruding from the outer peripheral surface of the boiler 4, 35 is an immersion thermostat as a temperature regulator for immersion attached to the mounting seat 4A, The steaming thermostat 34 and the soaking thermostat 35 are each set at a predetermined temperature, and are electrically connected to the heater 6 of the boiler 4. Note that 36 is a carrying handle formed on both sides of the decorative board 2, and 37 is a fan that rotates together with the drive pulley 11 to cool the motor 5.

FIG. 3 shows an electric circuit in which a heater 6 and a motor 5 are connected in parallel to a power source 38 via a switch group 39. This changeover switch group 39 includes a dipping switch 40, a display switch 41,
It is constructed by connecting a steaming switch 42 and a kneading switch 43 in parallel, and the display switch 41 is operated in conjunction with the soaking switch 40 and the steaming switch 42, and the display lamp 4 is turned on during soaking and steaming operations.
Turn on 4.

A series circuit of a steaming thermostat 34, a temperature fuse 45, and a soaking thermostat 35 is inserted and connected between the heater 6 and the soaking switch 40.
The connection point between the heater 6 and the steam cooking switch 42 is connected to the steam cooking switch 42, and a buzzer 46 is connected between the heater 6 and the steam cooking switch 42.

Next, we will discuss the effect. When making mochi, first a predetermined amount of water 47 is placed in the boiler 4. Also, a predetermined amount of soaking water 4 is placed in the soaking container 30.
A predetermined amount of washed glutinous rice 49 is placed in the water and immersed, and a lid body 26 is attached. Then, this dipping container 30 is inserted into the guide tube 27 from the upper end opening. With this insertion, the stepped portion 31 of the dipping container 30 is supported by the upper end of the rib 29 and placed in place, and the bottom portion 32 of the dipping container 30 is immersed in the water 47 in the boiler 4.

Under such conditions, the immersion switch 40 is closed, the heater 6 is energized, and the boiler 4 is heated. In response to this heating, the water 47 in the boiler 4 is heated, and the warm water warms the area around the bottom 32 of the dipping container 30. Therefore, the glutinous rice 49 stored in the soaking container 30 is heated together with the soaking water 48, and the soakability of the glutinous rice 49 increases according to the temperature, and the required soaking time of the glutinous rice 49 is shortened to about 1 hour. Ru. At this time, the temperature of the water 47 in the boiler 4 is detected by the immersion thermostat 35, the energization of the heater 6 is controlled in accordance with this detection, and the temperature in the immersion container 30 is set by this control, e.g.
The temperature is maintained at 40°C, and the entire glutinous rice 49 swells uniformly and appropriately.

Thereafter, the soaking container 30 is taken out, the hopper 16 is seated on the upper end opening 13 of the boiler 4 through the guide tube 27, the kneading tool 23 is attached to the upper end of the shaft 8, and the drained glutinous rice 49 is placed in the hopper 16. and the lid 26 is attached.

When the steam cooking switch 42 is closed in this state, the indicator lamp 44 lights up, and the heater 6 is energized and generates heat, the water 47 in the boiler 4 boils, and the steam passes through each steam passage hole 22 to the hopper. The steam is ejected into the glutinous rice 16 and sequentially penetrates into the glutinous rice 49, and the glutinous rice 49 is steam-cooked by this steam. When the water in the boiler 4 is completely evaporated in this manner, the steaming thermostat 34 is opened, and in response, the heater 6 is turned off and at the same time, the buzzer 46 notifies the completion of steaming.

Then, when the lid 26 is removed from the hopper 16 and the glutinous rice 49 is exposed to the outside air, the kneading switch 43 is closed. The glutinous rice 49 in the hopper 16 is kneaded by the rotation of the hopper 16, and is finished into rice cakes after a certain period of time.

Figure 4 shows the temperature detected by the immersion thermostat 35.
T ₁ , water temperature T ₂ in the boiler 4, water temperature T ₃ in the soaking container 30 without glutinous rice stored therein, and glutinous rice 4
The water temperature in the soaking container 30 containing 9 T ₄
This shows the correlation between the detected temperature _T1 and the water temperature.
T ₂ , T ₃ , and T ₄ all have a linear relationship, allowing stable soaking temperature control.

In this way, the bottom part 32 of the immersion container 30 is immersed in the water 47 of the boiler 4, and the immersion container 30 is heated by heat conduction of this warmed water 47.
By providing a soaking thermostat 35 and controlling the temperature, it is possible to uniformly warm the sticky rice 49 at an optimal water temperature, increase the water permeability of the sticky rice 49, and shorten the soaking time.

In addition, this food cooking machine can be used for making mochi,
You can make sekihan in the same way as steaming glutinous rice, or you can make dough for udon or bread by using wheat flour as the main ingredient and kneading it in the same way as kneading glutinous rice.

[Effects of the invention] As explained above, according to this invention, the bottom of the dipping container, which is provided through the guide tube in place of the hopper, is immersed in a boiler, and the boiler is provided with a temperature regulator for dipping. Therefore, the soaking container can be heated by the conductive heat of the water, and therefore the whole sticky rice can be soaked uniformly and appropriately in a short time.

[Brief explanation of the drawing]

The drawings show an embodiment of this invention, and FIG. 1 is a cross-sectional view of the immersion container inserted into the guide cylinder;
FIG. 2 is a cross-sectional view of the device with the hopper inserted, FIG. 3 is an electric circuit diagram, and FIG. 4 is a graph. 4...Boiler, 6...Heater, 16...Hopper, 20...Bottom, 22...Steam passage hole, 23
... Kneading tool, 27 ... Guide tube, 30 ... Soaking container, 32 ... Bottom, 35 ... Soaking thermostat (soaking temperature regulator).

Claims (1)

[Scope of utility model registration request] A boiler, a guide tube connected to the boiler, a hopper that can be connected to the boiler through the guide tube and has a steam passage hole on the bottom surface for passing steam from the boiler, and a rotatable hopper disposed at the inner bottom of the hopper. a kneading tool, a dipping container whose bottom part can be immersed in water in the boiler through the guide tube in exchange for the hopper, a heater attached to the boiler to heat the water in the boiler, A food cooking machine characterized by comprising a dipping temperature controller that maintains the temperature inside the container at a predetermined temperature.