JPH11299642A - rice cooker - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To prevent a decrease in temperature at the upper end of an inner pot, which is easy to cool down during steaming, thereby obtaining a high steaming effect. SOLUTION: An upper portion of an inner pot 1 made of a metal material is folded to form a thick portion 12, a flange portion 13 is formed below the thick portion 12, heat is stored in the thick portion 12, and the flange portion 13 is formed. Thus, the inner pot 1 was supported on the main body 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker and a technique relating to the shape of an inner pot.

[0002]

2. Description of the Related Art A conventional rice cooker inner pot is disclosed in Japanese Patent No. 2701.
As in Japanese Patent No. 645, a plate material is formed into a pot-like shape, and a flange portion obtained by folding the plate material is provided at the upper end thereof, and the inner pot is supported on the main body by the flange portion. Alternatively, instead of a plate material, the bottom portion is formed thick by a molten metal forging method (casting), as in JP-A-7-184768.

[0003] In both prior art examples, a flange portion for supporting the inner pot on the main body is provided at the upper end of the inner pot.

[0004]

In such a conventional configuration, the thickness of the inner pan is uniform, or the thickness of the bottom portion is large and the thickness of the upper end portion is small. Cooking rice requires heating until the water runs out, and then a steaming step is required.However, in a rice cooker having a main heating section at the bottom of the inner pot, the upper part of the inner pot is easy to cool down during steaming, especially when the amount of cooked rice is small ( When there was only rice at the bottom of the pot). When the temperature above the inner pot is lowered, there is a problem that the effect of "steaming", which needs to keep the atmospheric temperature in the inner pot high, is diminished.

[0005] In particular, a flange portion for supporting the inner pot on the main body is provided at the upper end of the inner pot, and the heat of the inner pot is dissipated to the main body via the flange portion. There was a problem that dew was formed on the inner wall of the upper part of the pot, and this dew dripped downward, causing rice to bech.

[0006]

According to the present invention, in order to solve the above-mentioned conventional problems, the inner pan is formed by shaping a plate into a pot-like shape, and the upper end thereof is provided with a thick-walled portion obtained by folding the plate-like material. A flange is formed by folding a plate material below the inner plate, and the inner pot is supported on the main body via the flange or the inner pot handle attached to the flange.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention has a structure in which a thick plate is formed by folding a plate material at the upper end of an inner pot and a flange is provided below the thicker portion. ,
The heat of the steam released to the outside can be stored in the thick portion, and the upper portion of the inner pot can be held at a high temperature during the steaming after cooking by radiating the stored heat. In addition, the flange is not provided at the upper end of the inner pan as in the prior art, and the plate is folded from the upper end of the inner pan to form a thick portion, and then the plate is further folded to form the flange portion. The heat conduction distance from the easily escaped flange portion to the inner wall of the upper end of the inner pot is long, and the inner wall of the inner pot is hardly cooled.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a sectional view of a rice cooker according to the present invention in a front-rear direction. FIG. 2 is a cross-sectional view in the left-right direction of the rice cooker.

In the figure, 1 is an inner pot, 2 is a main body, 3 is a lid, 4 is a protective frame, 5 is an electromagnetic induction heating coil, 6 is a temperature sensor, 7 is a control unit, and 8 is a magnetic shield. The inner pan 1 is composed of the following parts. 11 is a plate material, 12 is a thick portion, 13 is a flange portion, 14 is an inner pot handle, and 15 is a magnetic metal material layer.

The inner pan 1 is housed in a main body 2 so as to be detachable, and a lid 3 is attached to the main body 2 so as to be openable and closable.
The openings of the inner pot 1 and the main body 2 are closed. A protection frame 4 is provided inside the main body 2, and an electromagnetic induction heating coil 5 is provided at the bottom of the protection frame 4. The electromagnetic induction heating coil 5 is formed by winding the electric wire a plurality of times in the circumferential direction, and does not exist near the center of the bottom of the inner pan 1. It is integrally provided in a flat plate shape up to a position far from the electromagnetic induction heating coil 5, that is, near the diameter of the upper end of the inner pot 1. A temperature sensor 6 is provided at the center of the bottom of the protective frame 4 and contacts the bottom of the inner pan 1.

A control section 7 for generating a high-frequency magnetic field in the electromagnetic induction heating coil 5 is provided in the main body 2, and a temperature sensor 6 is also connected to the control section 7, and uses a power determined based on temperature information. The energization of the electromagnetic induction heating coil 5 is controlled. A magnetic shield 8 is provided on the lower surface of the electromagnetic induction heating coil 5.
Are provided so as to absorb a lower magnetic field of a high-frequency magnetic field generated vertically from the flat electromagnetic induction heating coil 5 and generate a magnetic field only on the upper side of the inner pot 1.

The inner pot 1 is formed into a pot shape by pressing a plate 11 made of a high thermal conductive material, aluminum, and a thick portion 12 is formed at the upper end by folding the plate to form a double. Further, a flange portion 13 is formed by folding the folded plate material in the outer peripheral direction of the inner pot. Two inner pan handles 14 are provided on the flange 13 in the left-right direction of the main body, and the inner pan handle 14 is installed at the upper end of the main body to hold the inner pan 1 in the protective frame 4.

At the bottom of the inner pot 1, there is provided a magnetic metal material layer 15 which generates heat by receiving a high-frequency magnetic field of the electromagnetic induction heating coil 5, and this heat is transmitted to the inner pot 1 to cook rice.

Now, when the user puts rice and an appropriate amount of water into the inner pot 1 and operates a rice cooker switch (not shown), rice cooker is started. In cooking rice, a high-frequency current is supplied to the electromagnetic induction heating coil 5 by the operation of the control unit 7, and a high-frequency magnetic field generated from the electromagnetic induction heating coil 5 acts on the magnetic metal material layer 15 of the inner pot 1. Due to the eddy current generated by the magnetic field, heat is generated by Joule heat, which is transmitted to the plate 11 at the bottom of the inner pot, to the rice and water in the inner pot, and also to the upper part of the inner pot due to the thickness of the plate 11. I do.

Eventually, when the inside of the inner pot 1 boils, steam is generated, and the thick portion 12 and the flange portion 13 are also exposed to the steam, and reach approximately 100 ° C. The thick portion 12 has twice the thickness of the other inner pot portions, and therefore has a large heat storage amount.

When the rice in the inner pan 1 absorbs water and runs out of water, the temperature at the bottom of the inner pan 1 sharply rises, and the control unit 7 stops the energization of the electromagnetic induction heating coil 5 based on information from the temperature sensor 6. Thereafter, the process proceeds to the steaming step.

In the steaming, rice is kept at about 98 ° C. or higher,
This is a process for converting rice into α-starch, and it is important to maintain high temperature. Weak heating is performed by the electromagnetic induction heating coil 5,
Although the temperature is maintained, there is no water in the inner pot 1, so that only weak heating can be performed so as not to scorch the rice. At this time, inner pot 1
The upper part is far from the electromagnetic induction heating coil 5 and the temperature tends to decrease. In particular, the temperature drop is remarkable when cooking a small amount of rice with a small heat capacity. However, in the present invention, since the heat of the surplus steam during the rice cooking is stored in the thick portion 12, the temperature drop is small, and the temperature inside the inner pan 1 is small. The atmosphere can be kept high. Moreover, since there is a distance from the flange portion 13 that is easy to cool down to the inner wall of the upper end of the inner pan 1 in which heat is transmitted through the folding of the plate 11, heat dissipation is smaller than when the flange portion is provided immediately at the upper end of the inner pan. It is possible to hold the inner wall 1 upper end inner wall at a high temperature. As a result, it is possible to prevent the inner wall from cooling and condensing, and preventing the dew from dripping and sticking the rice.

According to the present invention, it is effective to support the inner pot by installing the flange portion on the upper end of the main body. However, the inner pot handle 14 is further provided on the flange portion 13 so that the inner pot can be inserted through the inner pot handle 14. If the pot 1 is supported on the main body 2,
This is effective because heat dissipation to the fin can be further reduced.

[0019]

As described above, according to the present invention, the inner pot is formed by shaping a plate into a pot shape, the upper end of which is provided with a thick portion obtained by folding the plate, and the plate is turned below the thick portion. A flange is provided and the inner pot is supported on the main body via the flange or the inner pot handle attached to the flange.Thus, the heat of steam generated inside the pot during rice cooking and released to the outside is increased. Heat can be stored in the meat part, and the heat of the stored heat can be released to keep the upper end of the inner pot at a high temperature during the steaming after cooking, and because the heat conduction distance from the upper end of the inner pot to the flange is long, There is an effect that the inner wall of the inner pot is hard to cool.

[Brief description of the drawings]

FIG. 1 is a side sectional view of a rice cooker according to the present invention in a front-rear direction.

FIG. 2 is a side sectional view in the left-right direction of the rice cooker.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Inner pot 2 Main body 11 Plate material 12 Thick part 13 Flange part 14 Inner pot handle

Claims (1)

[Claims] 1. A rice cooker in which an inner pan is detachably housed in a main body, and a heating section for heating the inner pan is provided in the main body. A thick portion (12) obtained by folding the plate material is provided, and a flange portion (13) obtained by folding the plate material is provided below the thick portion (12), and is attached to the flange portion (13) or the flange portion (13). A rice cooker characterized in that an inner pot (1) is supported on a main body (2) via an inner pot handle (14).