JPS58200711A - Cooking device - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cooker that can cook well, has a uniform heating state during cooking, has an automatic heat retention function, and has an action to prevent deterioration of heating sources such as gas burners and heaters. It also has the following.

Conventionally, in a cooker, rice is cooked using the same amount of calories from beginning to end from the beginning to the end of cooking. The size and location of the main heater or main burner are still fixed, and it is difficult to uniformly heat the bottom of the cooking pot or the steel wall surface. There was a phenomenon of rapid rise. As a result, as shown in FIG. 1, convection occurs in the inner pot 16 from the center of the bottom upwards, and the temperature tends to be uneven between the center 18 of the pot near the heating source 17 and the sides 19 of the pot. Therefore, there is a large difference in water absorption between the food in the center of the pot and the food on the sides of the pot, causing uneven cooking.

To overcome this conventional drawback, it is necessary to take some time until the temperature exceeds 60°C, where the water absorption rate increases rapidly.
From 60℃ to the boiling point (approximately 100℃), the food is heated in a short time to prevent it from collapsing. It has been proposed to improve the function of the cooker so that the entire area is heated as evenly as possible.

However, if the above proposal is implemented using the existing method,
Complex mechanisms such as a temperature controller and multiple heating sources are required, resulting in an increase in the size of the entire device and problems in terms of heating costs and economic efficiency of the device.

The present invention eliminates the above-mentioned drawbacks of the conventional methods by utilizing the reversible reaction of absorption (at low temperatures) and release (at high temperatures) of hydrogen due to the thermal response of metal hydrides. Therefore, it is possible to keep food warm after cooking without having to install any attached heating source for keeping it warm, and it also has a function to extend the life of the heating source such as a stove or heater. It becomes a cooking device.

Hereinafter, one embodiment of the present invention will be described using a rice cooker as an example.

Figure 2 shows an electric rice cooker as an embodiment of the present invention.
Rice 1 is stored in an inner pot 2, covered with an inner lid 3 and an outer lid 4, and a switch 6 is pressed down to energize a main heater 6 and start heating. After about 10 to 20 minutes, the temperature inside the inner pot 2 reaches about 100°C. Container 1 made of porous metal machine
The metal hydride 7 stored inside the inner pot 6 is heated by the main heater 6, and when the temperature exceeds about 60°C, hydrogen gas is suddenly released, and the sealed wall space formed on the bottom and side surfaces of the inner pot 2 is heated. Fill 8 with hydrogen gas 9.

Furthermore, as the temperature rises, the internal hydrogen gas pressure increases. Hydrogen gas 9 generally has a thermal conductivity about 7 times that of air, and the higher the pressure, the higher the thermal conductivity, so the temperature is about 60°C.
Therefore, at the boiling point of water of about 100 DEG C.-1, the entire surface of the closed wall space 8, the bottom surface, and the entire side surface of the inner pot 2 are uniformly heated. Moreover, since hydrogen gas has reducing properties, the heater 6
This makes it possible to prevent corrosion in high-temperature parts such as, and extend the service life. When the rice is finished cooking, the temperature of the inner pot 2 rises again due to heating by the heater 6, and at about 140° C., the temperature switch 1o is activated, and the rice begins to be steamed.

After the heater 6 is turned off, the metal hydride 7 causes a hydrogen absorption reaction and rapidly absorbs hydrogen as it cools down, so at temperatures below about 50°C, the closed wall space 8 is extremely deficient in hydrogen gas. and becomes close to a vacuum state. Therefore, the sealed wall space 8 almost completely thermally isolates the inner pot 2 and the outer pot 11 made of a heat insulating material, and exhibits the heat-retaining effect of the rice.

In FIG. 2, 12 is a rice cooker handle, 13 is a hook, and 14 is a hook lever for attaching and detaching.

Figures 3a and 3b are plan views a of the container 15 containing the main heater 6 and metal hydride 7 of the electric rice cooker shown in Figure 2.
and a cross-sectional view taken along line AB in figure a. As shown in the figure, the heater 6 and the container 16 are in contact with each other so that heat can be transferred, and the container 16
is so that hydrogen gas can easily enter and exit, and the powdered metal hydride 7 does not flow out together with the hydrogen gas.
Constructed of porous sintered metal.

As mentioned above, the metal hydride 7 can reversibly absorb and release hydrogen depending on the ambient temperature, and generally releases hydrogen rapidly into the closed wall space 8 at a certain temperature higher than that at which hydrogen is absorbed. . After hydrogen is released, the hydrogen gas pressure in the closed space is made extremely high, and conversely, hydrogen gas is rapidly absorbed below a certain temperature, which is lower than when hydrogen was released.
As a result, it has a function of bringing the sealed wall space 8 close to a vacuum state. For this reason, the temperature of the rice 1 in the inner pot 2 of the rice cooker rises rapidly from about 60°C during heating, and after it is heated up and the heating is finished by operating the temperature switch 10, it gradually cools down. From about 50°C onwards, it is maintained at a constant temperature due to the heat insulating effect of the closed wall space 81.There are various types of metal hydride T, but from the viewpoint of the above-mentioned effects, it is maintained at a constant temperature from about 50°C 7C) In C, it is optimal that the hydrogen dissociation equilibrium pressure is 1 atm or more and the hydrogen absorption pressure is 1 atm or less at about 40 to C. For example, V-
Nb-based alloy hydrides and Ti-Zr-Mn-based alloy hydrides are preferred. However, even if one of these two conditions can be satisfied, it will be sufficiently effective, so for example, LaC06
, hydride, ZrC0 hydride, Ca-Ni alloy hydride, etc. can also be used.

When filling the container 16 with the metal hydride 7, in order to quickly perform the reversible hydrogen absorption and release reaction, the metal hydride 7 is pulverized into 6 meshes or less in advance, and after repeating the hydrogen absorption and release cycle many times, It is preferable to store it in the space 8. Also,
The hydrogen content in the metal hydride 7 depends on the internal volume of the wall space 8 and whether uniform heating or heat retention effect is important, but a theoretical saturation amount of about 10 to 90° C. is preferable.

-1 FIG. 4 is a diagram showing the effect of the electric rice cooker in the above embodiment over the conventional product, and the horizontal axis shows the elapsed time and the vertical axis shows the water temperature in the inner pot 2. In the figure, the solid line indicates the temperature state of the rice cooker in the example, and the broken line indicates the temperature state of the conventional rice cooker.

The rice cooker in the example takes a certain amount of time to exceed the temperature of approximately 6C) at which the water absorption rate of the food increases rapidly, and heats from 60C to the boiling point (approximately 100C) in a short time. It is an excellent cooker that can be heated evenly and evenly from the entire surface of the inner pot, and can be adjusted very well. I understand.

[Brief explanation of the drawing]

Figure 1 is a plan view of the chemical compound storage container section showing the cooking state of a conventional cooker, and a cross-sectional view. Figure 4 is a diagram showing the relationship between the inner pot temperature of the cooker and the cooking process. be. 2...Inner pot, 7...Metal hydride, 8
....closed wall space. Name of agent: Patent attorney Toshio Nakao and one other person Figure 1 Figure 3 Figure 4

Claims (1)

[Claims] A cooking appliance comprising a closed window space formed in at least a part of the bottom and sides of an inner pot, and a metal hydride that absorbs and releases hydrogen and gas located in this space.