JPS5886111A - Electric cooker - 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 an electric cooker that cooks food under pressure higher than normal atmospheric pressure, and significantly improves the quality of cooking.

Traditionally, it was called a pressure cooker, and the pot and lid had a sealed structure, and a pressure valve that operated at around 2 atmospheres was installed, water and food were placed in the pressure vessel, and the bottom of the vessel was heated with gas or electricity. There was a method for cooking by increasing the pressure inside the pressure vessel to about 2 atmospheres using steam.

Since the internal pressure of this pressure cooker is around 2 atmospheres, the boiling point of water is approximately 1.20'C, which allows food to be cooked in a short time and is energy-saving. It also has the effect of making fish bones, tendon meat, and beans soft and boiled.

However, animal fats do not emulsify and become gelatinized.
Starch, sugar, protein, etc. do not undergo various changes due to high temperatures, and they have the disadvantage of producing an odor that can be called a foul odor. Moreover, it had no use for cooking other than boiled and steamed dishes.

The present invention provides a new pressure cooker that maintains the advantages of the pressure cooker and eliminates its disadvantages.

Hereinafter, one embodiment of the present invention will be described in detail with reference to the accompanying drawings.

In Figures 1 and 2, 1 is a bottomed container with an opening at the top;
is a lid body, and a plurality of locking protrusions 1 & are provided at appropriate intervals on the outer peripheral edge of the upper end of this bottomed container 1, and the lid body 2
A locking pawl 2a is provided on the inner circumferential surface of the ring so as to correspond to the locking protrusion 1a, and at the same time, an annular backing 3 made of 7D rubber with a U-shaped cross section and high heat resistance is provided. The locking protrusion 1a and the locking claw 2a are bayonetly engaged with each other via the annular backing 3 to form a pressure vessel 4. Reference numeral 5 denotes a valve seat 6 fixed to the lid body 2, which has a through hole 6a, and has a pressure regulating valve 7 mounted on its upper end. The pressure regulating valve 7 has a through hole 6a
It consists of a conical engagement part 71L that engages with the conical engagement part 71L, and a skirt part 7b and a knob part 7c that surround this, and when the pressure inside the pressure vessel 4 exceeds about 2 atmospheres, it floats up and becomes a weight that operates to regulate the pressure. It is set.

A radiation heating element 8 is hermetically fixed to the lid 2, and its upper surface is covered by a reflecting plate 8a.

9 is a temperature sensor that is also airtightly fixed to the lid 2, and is connected to the lid 2 together with the control device 1o and the temperature regulator 11.
Rotating handle 1 made of phenol etc. fixed to
Built in 2.

13 is a knob for operating the temperature regulator 11 that protrudes from a through hole 121L provided on the upper surface of the rotating handle 12.

Two terminals 14 are held on the back wall and connected to built-in electrical components via lead wires 16. 1
6 is a power plug, and a blade holder 18 is inside the plug case 17.
Two of them are provided independently in a positional relationship in which they engage with each of the terminals 14, and are made of a copper alloy plate or the like having spring elasticity. A power cord 19 supplies power from the plug on the outlet side to the blade holder 18. 2o is a handle for transporting a bottomed container, and 21 is a handle cover that covers parts such as the control device 10 built in the rotating handle 12 of the lid body 2.

Next, the operation of the above configuration will be explained. First, when using it as a pressure cooker, fill the bottomed container 1 with water and the food to be cooked, such as tendon meat, and attach the lid 2 via the annular backing 3. Combine them to form the pressure vessel 4. At this time, if the power supply side plug 16 is removed, the pressure vessel 4 will remain in the configuration of a conventional pressure cooker, and can be used as an electric stove.

By heating the water on a gas stove or the like, the water in the pressure vessel 4 is heated and steam is generated. The generated steam raises the pressure in the pressure vessel 4 to 1 atm or more, and when it reaches about 2 atm, the pressure regulating valve 7 is activated to maintain the pressure at about 2 atm, and the boiling point of water becomes about 120'C, causing the food to cook rapidly. be done. Food is cooked at about 120'C, and meat etc. are cooked extremely soft.

Next, when grilling small fish, etc., or grilling chicken wings, etc., use the saucer 22 as shown in Figure 3. After attaching the grill 23 to the bottomed container 1, place the food such as small fish 24 on it, and close the lid 2.
The locking protrusion 1 is inserted through the annular backing 3 in the same manner as above.
m and the locking pawl 2& are bayonet-engaged to form a pressure vessel 4. Therefore, the temperature regulator 11 is adjusted by the operating knob 13 to
When energized after adjusting the temperature to 00°C, the inside of the pressure vessel 4 is heated by the radiation heating element 8, and the pressure P inside the pressure vessel 1 is increased due to the water vapor pressure caused by the expansion of air and the evaporation of water in the food itself.
, temperature T, surface temperature of the small fish 24 T1. The internal temperature T2 of the small fish 24 has characteristics as shown in FIG. The internal temperature T of the pressure vessel 4 becomes 200 at time point 11 due to heating by the radiation heating element 8.
℃ and then 200° while maintaining a constant temperature.
Controlled mainly by C.

On the other hand, the small fish 24 is gradually heated, and as the water on the surface of the small fish itself is released and heated, the inside of the pressure vessel 4 simultaneously begins to be pressurized by the vapor pressure of the evaporation.

The temperature T2 at the center of the small fish 24 is 2 kg/c.
Since the temperature is about 120'C under a, the bones of the small fish 24 are decomposed by the heat and water and become soft. Also, if the food you are cooking is bone-in meat such as chicken wings, the meat will fall off the bone very easily and be easy to eat.

Moreover, the temperature T1 of the surface of the small fish 24 is heated by the radiant heat of the radiant heating element 8 and reaches about 180'C. For this reason, the fatty water of the small fish 24 causes the Tea Prali flavor phenomenon and exhibits a fragrant aroma and taste.

Similarly, in the case of potatoes, etc., by heating the temperature cylinder 11 to about 180 to 200°C using the operating knob 13, the starch on the surface causes a melanoidin reaction,
It has a fragrant taste and aroma, and the inside is steamed at a high temperature of 120'C, giving it a crunchy taste.

At this time, depending on the food to be cooked (steamed and grilled), the cooking time can be further shortened by heating with the radiant heating element 8 and heating on a gas stove, etc., and heating from the lower part.

As is clear from the above description, according to the electric cooker of the present invention, when the pressure vessel is disconnected from the power supply side plug,
When heated on an external heating device such as an electric stove or gas stove, it can be boiled in a short time and in an energy-saving manner, just like a conventional pressure cooker. In addition, when the radiant heating element is activated, the water contained in the food itself is heated to a high temperature of 120'C without adding cooking water to the pressure vessel, increasing the heat penetration into the food and cooking. It is faster, softer, and energy saving. 1. In addition, since the surface of the food is scorched by the action of the radiant heating element, a deep-fried flavor phenomenon, melanoidin reaction, and aminocarbonyl reaction occur, and the odor of fish and meat disappears, making it possible to perform high-speed grilling with only a single aroma.

Furthermore, by using an external heating device as necessary, faster cooking can be performed, and by opening the pressure regulating valve, it can also be used as a conventional roaster, and its industrial value is extremely large.

Since the radiant heating element is still held in the lid of the pressure vessel, it is easy to put in and take out the food, and it is also easy to open the lid during cooking to check the doneness.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of an electric cooker showing an embodiment of the present invention;
FIG. 2 is a perspective view of the same, FIG. 3 is a cross-sectional view showing the state of cooking small fish using a saucer and grill in the same electric cooker, and FIG. 4 is a temperature and pressure characteristic diagram of the main parts of the same. 1...Bottomed container, 2...Lid, 4...
...Pressure vessel, 7...Pressure regulating valve, 8...
...Radiation type heating element, 9...Temperature detector, 10.
·····Control device.

Claims (3)

[Claims] (1) An electric cooker in which a pressure vessel is constituted by a bottomed vessel and a lid body equipped with a pressure regulating valve, and a radiation type heating element is provided in the upper part of the pressure vessel. (2) The electric cooking according to claim 1, wherein the radiation heating element has a temperature sensor that detects the temperature inside the pressure vessel, and a control device that is driven by the output of the temperature sensor to control the amount of heat generated. vessel. (3) The electric cooker according to claim 1, wherein the radiation heating element is held by the lid.