JP2017000392A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker that can successfully perform cooking without adding water or cooking with a small amount of water.SOLUTION: The diameter of a steam guide opening (40d) provided in an inner lid (22) of a cooker (101) is 2 mm or more and 5 mm or less, and the cooker (101) has a first cooking mode in which a heating part (15) performs heating with an output of 200 W or more and 300 W or less.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking device that heats and cooks food contained in an inner pot.

  There exists a heating cooker which sets (stores) the inner pot which accommodated the foodstuff in the main-body part which has a heating part, and performs heating cooking (for example, patent document 1). Such a heating cooker is convenient for the user because cooking time can be allocated to other work since it is not necessary to cook by cooking after setting the inner pot containing ingredients in the main body. Is expensive.

JP2013-223705A (released on October 31, 2013)

  By the way, there is a cooking method in which no moisture is added or a small amount of moisture is used. This is a cooking method that uses moisture from food ingredients or a small amount of moisture to suppress moisture evaporation, and can suppress the outflow of nutrients and umami from the ingredients. However, in conventional cooking devices, if water is not added or if cooking with a small amount of moisture, the amount of water vapor discharged from the inner pot is large, and the inner pot may burn or the moisture in the dish may be drained too much. Etc.) and cooking could not be performed satisfactorily.

  Then, this invention is made | formed in view of solving the said subject, The objective is to provide the heating cooker which can perform the cooking which does not add a water | moisture content, or cooking with a small amount of water | moisture contents satisfactorily.

  In order to solve the above-described problems, a heating cooker according to an aspect of the present invention includes an inner pot that contains ingredients, a lid that covers the inner pot and is provided with a vent hole that ventilates the inside and outside of the inner pot. And a heating cooker having a heating part for heating the inner pot, and storing the inner pot so that it can be taken in and out, wherein the diameter of the vent hole is 2 mm or more and 5 mm or less, The heating unit has a first cooking mode in which heating is performed at an output of 200 W to 300 W.

  Moreover, the cooking device according to one aspect of the present invention includes an inner pot that contains ingredients, a lid portion that covers the inner pot and is provided with a vent hole that ventilates the inside and outside of the inner pot, and the inner pot. The steam duct, comprising: a main body section that has a heating section for heating, and stores the inner pot so that the inner pan can be put in and out; and a steam duct unit that is connected to the vent hole and discharges steam from the vent hole to the outside. The unit includes a water reservoir portion provided with an opening communicating with the vent hole, and a steam port for discharging steam, and a cover portion covering the water reservoir portion, and at least a part of the cover portion is formed of metal. It is characterized by being.

  According to one aspect of the present invention, the cooking device prevents cooking of the inner pot and ingredients, and prevents the cooking from drying, even if moisture is not added or a small amount of moisture. can do. That is, there is an effect that cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.

It is a perspective view of the state where the lid of the cooking-by-heating machine concerning Embodiment 1 of the present invention was opened. It is a perspective view of the state where the lid of the cooking-by-heating machine shown in Drawing 1 was closed. It is a perspective view of the state which opened the cover body of the heating cooker shown in FIG. 1, and removed the inner cover from the outer cover. It is a perspective view from the top of the inner pot taken out from the heating cooker shown in FIG. It is a graph which shows the change at the time of cooking in the anhydrous cooking mode in the heating cooker shown in FIG. It is sectional drawing of the steam duct unit provided in the cover body of the heating cooker which concerns on Embodiment 2 of this invention. It is sectional drawing of the heating cooker which concerns on Embodiment 3 of this invention. It is a figure which shows the state which opened the cover body of the heating cooker shown in FIG. 7 37 degree | times. It is a figure which shows the state which opened the cover body of the heating cooker shown in FIG. 7 fully (90 degree | times). (A) is a front view of the outer side of a hinge cover, (b) is a front view of the inner side of the hinge cover which attached the damper.

Embodiment 1
Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS.

(Outline of cooking device)
FIG. 1 shows a schematic configuration inside a heating cooker 101 according to the present embodiment. FIG. 2 shows the appearance of the heating cooker 101.

  As shown in FIG. 1, the heating cooker 101 includes a heating cooker body (main body part) 1 and a lid 2 attached to the heating cooker body 1 so as to be openable and closable.

(Hot cooker body 1)
As shown in FIG. 1, the heating cooker body 1 includes an inner pot storage unit 11 that stores an inner pot 3 that stores an object to be cooked (foodstuffs such as vegetables, meat, fish, and seasonings); When the inner pot 3 is stored in the inner pot storage part 11, the handle storage part 12 that stores the handle part 31 provided in the inner pot 3 is included.

  Furthermore, the cooking-cooker main body 1 is provided with an engaging claw 13 that engages with a claw receiving portion 23 provided on an outer lid 21 of the lid 2 described later, on the upper outer side of the inner pot storage portion 11. . When the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the heating cooker body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by an opening switch 24 provided on the surface of the outer lid 21 shown in FIG.

  The inner pot storage unit 11 stores the inner pot 3 and heats the inner pot 3. In the inner pot storage unit 11, a heating unit 15 that heats the inner pot 3 is disposed at a position that contacts the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11. Examples of the heating unit 15 include, but are not limited to, an induction heating coil. Here, the position where the inner pot 3 comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11 is opposed to the bottom wall 3a (see FIG. 5) of the inner pot 3 in the inner pot storage unit 11, for example. The position which opposes the bottom wall 3a of the inner pot 3, and the surrounding wall 3b (refer FIG. 5) is shown. Moreover, the temperature sensor 16 which detects the temperature of the said inner pot 3 is also arrange | positioned in the position which contacts the inner pot 3 in the inner pot accommodating part 11 when the inner pot 3 is accommodated. The detection signal of the temperature sensor 16 is transmitted to the control unit 17 described later. Use of the detection signal of the temperature sensor 16 will be described later.

  Although not shown, the heating cooker body 1 is provided with a power supply unit including a power supply circuit, an inverter circuit, and the like.

(Cover body 2)
The lid 2 includes an outer lid 21 and an inner lid (lid portion) 22. The outer lid 21 is assembled to the heating cooker body 1 via a hinge spring (biasing member) 4. Thereby, the lid body 2 is rotatably supported by the heating cooker body 1 so as to open and close the opening of the inner pot 3 housed in the heating cooker body 1.

  FIG. 3 is a perspective view of the heating cooker 101 with the lid 2 opened, and further shows a state in which the inner lid 22 is removed from the outer lid 21. As shown in FIG. 3, the outer lid 21 includes a bottom portion 211 provided with a recess into which the inner lid 22 is fitted, and an upper portion 212 that covers the bottom portion 211. A control board (not shown) is provided in the space between the bottom part 211 and the upper part 212 (inside the outer lid 21), and the control part 17 that controls various operations in the heating cooker 101 is disposed on the control board. Has been.

  The control unit 17 includes a calculation unit and a storage unit (not shown), other electronic components, and the like, and controls the heating unit 15 and the like based on a program and input data stored in the storage unit to perform a series of cooking operations. Is realized. In addition, in this embodiment, although the control part 17 is arrange | positioned inside the outer lid | cover 21, an arrangement place is not limited, For example, you may arrange | position to the heating cooker main body 1. FIG.

  As shown in FIG. 2, the outer lid 21 is shaped so as to cover up to the handle housing portion 12 of the heating cooker body 1, and an opening switch for opening the lid body 2 on the upper portion 212 of the outer lid 21. 24, an operating portion 25 provided with a window portion 21a that is an opening formed in the vicinity of the opening switch 24, a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like.

  In addition, a steam duct unit 26 in which a steam port 26b is formed is detachably installed on the outer lid 21 on the side opposite to the window portion 21a with the operation unit 25 interposed therebetween. The steam duct unit 26 condenses the steam generated in the inner pot 3 and returns it to the inner pot 3 to circulate the steam and to control the discharge amount of the steam. Thereby, the heating cooker 101 can cook only with the water | moisture content which comes out of a foodstuff, and the cooking using the nutrient and flavor of a foodstuff is possible. The steam duct unit 26 is connected to a steam guide opening (vent hole) 40 d of the inner lid 22 described later, and takes in the steam generated in the inner pot 3.

  The steam duct unit 26 is detachably provided from the outer lid 21. Although details will be described in the second embodiment, the steam duct unit 26 can be further broken down into two parts, a cover part and a water reservoir part. Therefore, the inside of the steam duct unit 26 can be easily cleaned and kept clean.

  Further, the outer lid 21 is provided with a water vapor sensor 27 for detecting the steam generated in the inner pot 3, as shown in FIG. A detection signal from the water vapor sensor 27 is also sent to the control unit 17 of the heating cooker 101. Use of the detection signal of the water vapor sensor 27 will be described later.

  In this embodiment, the water vapor sensor 27 is a thermistor and detects steam based on temperature. The temperature rise when the thermistor is in a boiling state is detected to detect “boiling”. Note that the water vapor sensor 27 is not limited to such a configuration, and may be, for example, a configuration that detects the amount of water vapor per unit space (for example, 3 to 5 g per minute).

  In FIG. 2, the case where the steam duct unit 26 is provided on the opposite side of the window portion 21 a across the operation portion 25 in the upper portion 212 of the outer lid 21 is shown as an example. 25, the arrangement of the window 21a and the steam duct unit 26 is an example, and is not particularly limited.

  On the other hand, the inner lid 22 has an inner lid body 40 that is detachably attached to the bottom portion 211 on the side facing the inner pot 3 in the bottom portion 211 of the outer lid 21. A large-diameter packing 41 is provided on the outer peripheral edge of the inner lid body 40 so as to surround the outer peripheral edge of the inner lid main body 40 so as to surround the outer peripheral edge. The large-diameter packing 41 is in close contact with the upper surface of the flange portion 3 c provided at the upper edge of the opening of the inner pot 3 when the lid 2 is closed. As a result, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the food material from flowing out from the inner pot 3, and efficiently converts the moisture from the food material into steam and circulates it. .

  An opening 40a is formed in a part of the inner lid main body 40, and a heat-resistant transparent material (glass portion) 40e such as heat-resistant glass or transparent resin is fitted therein. The opening 40 a is formed at a position that overlaps the window portion 21 a of the outer lid 21 described above when the inner lid 22 is attached to the outer lid 21. Thereby, the inside of the inner pot 3 can be confirmed through the window 21a of the outer lid 21 and the transparent material 40e. Since the transparent material 40e fitted into the opening 40a is exposed to the outside due to the opening of the window 21a of the outer lid 21, it is exposed to the outside air. Therefore, the vapor | steam adhering to the opposing surface with the inner pot 3 of the transparent material 40e is returned to the inner pot 3 as a water droplet, when the opposite surface (exposed surface) of the transparent material 40e is cooled with external air. Therefore, steam can be efficiently circulated in the space formed by the inner lid body 40 and the inner pot 3. The transparent material 40e can be cooled more effectively when it is made of glass than resin.

  In addition to the opening 40a, the inner lid main body 40 is provided with a plurality of small convex portions 40b on a part of the surface of the inner lid main body 40 facing the inner pot 3. The convex part 40b returns the vapor | steam adhering to the inner cover main body 40 to the inner pot 3 as a water droplet. By providing the convex portion 40 b on the inner lid body 40, it is possible to efficiently circulate steam in the space formed by the inner lid body 40 and the inner pot 3.

  Although the material of the formation part of the convex part 40b in the inner cover main body 40 is not specifically limited, In order to return the vapor | steam adhering to the inner cover main body 40 to the inner pot 3 as a water drop, it is a material which is easy to condense, such as a metal, for example. It is desirable that

  Furthermore, in the inner lid body 40, a sensor opening 40 c for penetrating the water vapor sensor 27 formed in the outer lid 21 and steam generated in the inner pot 3 are guided to the steam duct unit 26 of the outer lid 21. The steam guide opening 40d is formed.

Here, the steam guide opening 40d has a diameter of 2 mm or more and 5 mm or less. 1 and 3, five holes are disclosed as the steam guide opening 40d, and the diameter of the hole obtained by adding these five holes is 2 mm or more and 5 mm or less. The steam guide opening 40d may be provided as one hole having a diameter of 2 mm or more and 5 mm or less. Note that when expressing the size of the steam guide opening 40d in the area, a 3 mm ² or more 20 mm ² or less.

  When the heating cooker body 1 is closed, the lid 2 seals the inner pot 3 stored in the inner pot storage part 11 of the heating cooker body 1 with the inner cover 22, and removes the handle storage part 12. The cover 21 is covered. That is, the lid body 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker body 1 when the heating cooker body 1 is closed.

(Inner pot 3)
FIG. 4 is a perspective view from the upper part of the inner pot 3 and shows a state where it is taken out from the heating cooker body 1. As shown in FIG. 3, the inner pot 3 is a concave heating container having a bottom wall 3 a and a peripheral wall 3 b erected upward from the bottom wall 3 a and opened upward. The inner space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space and functions as a heating chamber when heated by the heating unit 15.

  Moreover, the flange part 3c extended in the horizontal direction toward the outer side of the inner pot 3 is formed in the upper end part of the peripheral wall 3b of the inner pot 3 over the perimeter of the peripheral wall 3b. Thus, the flange part 3c is provided in the upper end part of the surrounding wall 3b of the inner pot 3, Therefore The area which contact | abuts the large diameter packing 41 formed in the inner cover 22 of the cover body 2 on the upper surface of the inner pot 3 is contacted. It increases, and the airtightness of the inner pot 3 by the inner lid 22 can be improved.

  In addition, in the inner pot 3 shown to FIGS. 1-4, although the opening part which forms the internal space of the inner pot 3 is mentioned as an example and is shown circularly by planar view, the inner pot 3 is shown. The opening shape is not limited to this, and can be any shape.

  The inner pot 3 is formed of a high heat conductive member such as aluminum. In addition, a magnetic material such as stainless steel that improves heating efficiency may be attached to the outer surface of the inner pot 3, and the inner surface of the inner pot 3 is coated with a fluororesin or the like to prevent adhesion of foodstuffs. May be.

  Further, the inner pot 3 is provided with two handle portions 31 facing each other at a part of the upper outer peripheral edge portion. The handle portion 31 is formed of a material having heat resistance and electrical insulation, such as plastic.

(Cooking)
The cooking device 101 has cooking modes for executing cooking by heating (for each menu, for example), and each cooking mode is configured to be selected by the user from the operation unit 25. The control unit 17 controls the heating of the heating unit 15 according to the selected cooking mode. Moreover, the control part 17 performs heating control automatically by controlling the heating of the heating part 15 based on the detection results by the temperature sensor 16 and the water vapor sensor 27. By controlling the heating in this manner, the heating cooker 101 performs cooking according to the selected cooking mode. Specifically, the control unit 17 controls heating by controlling to switch on and off the energization of the heating unit 15.

  Furthermore, the control part 17 is provided with the timer part which is not shown in figure, and while managing cooking time, reservation cooking is possible.

  In this way, the cooking device 101 is a cooker that is easy to control the temperature, so it can be used to make fermented foods (yogurt, etc.) that are difficult to control, as well as boiled dishes such as meat potatoes and curry, and boil noodles. As described above, since the moisture generated from the ingredients in the inner pot 3 can be efficiently converted into steam and circulated, cooking without adding moisture or cooking with a small amount of moisture is also possible.

  Hereinafter, as an example of a cooking mode performed by the heating cooker 101, an anhydrous cooking mode (first cooking mode) in which cooking without adding moisture or cooking with a small amount of moisture will be described with reference to FIG. FIG. 5 is a graph showing changes in temperature and water vapor amount in the anhydrous cooking mode. In FIG. 5, the thick solid line indicates the temperature detected by the temperature sensor 16, the dotted line indicates the temperature detected by the water vapor sensor 27, and the thin solid line indicates the output of the heating unit 15.

  When the anhydrous cooking mode is selected in the heating cooker 101, the control unit 17 performs heating at an output of 600 W before the water vapor sensor 27 detects a predetermined amount of steam, and the water vapor sensor 27 performs the predetermined amount. After detecting the steam, the heating unit 15 is controlled to execute heating at an output of 200 W to 300 W.

  Here, the maximum output of the heating unit 15 of the present embodiment is 600W. When the control unit 17 performs control for switching ON and OFF of energization to the heating unit 15, the heating unit 15 can perform output of 200 W to 300 W. For example, when the heating unit 15 is turned on for 30 seconds in one minute, the output is 300 W, and when it is turned on for 20 seconds in one minute, an output of 200 W can be performed. Of course, these are examples, and for example, a heating unit having a maximum output of 200 W or more and 300 W or less may be provided.

  In FIG. 5, the white circle is the time when the water vapor sensor 27 detects 80 ° C. as the predetermined value. In this embodiment, the time when the water vapor sensor detects 80 ° C. is detected as boiling. In addition, 80 degreeC is an illustration, For example, the structure which detects the time of detecting 100 degreeC as boiling may be sufficient. Further, if the water vapor sensor 27 detects the water vapor amount, the predetermined value is a predetermined water vapor amount.

  Prior to the time when the water vapor sensor 27 detects a predetermined value, the heating unit 15 outputs at 600 W by continuously energizing the heating unit 15 (continuously ON). After the time when the water vapor sensor detects a predetermined value, the heating unit 15 outputs 200 W or more and 300 W or less by turning on / off the power supply to the heating unit 15.

  As described above, the heating cooker 101 has a diameter of the steam guide opening 40d that ventilates the inside and outside of the inner lid 22 of 2 mm to 5 mm, and performs heating at an output of 200 W to 300 W in the anhydrous cooking mode. To do. Therefore, even if it does not add moisture, even if it is a small amount of moisture, it can be cooked by preventing the inner pot and ingredients from being burnt and preventing the dish from drying. That is, cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.

  Moreover, before the water vapor | steam sensor 27 detects predetermined value, the heating cooker 101 can heat the foodstuff accommodated in the inner pot quickly by heating by 600W. Thereafter, after the water vapor sensor 27 detects a predetermined value, heating is performed at an output of 200 W or more and 300 W or less. Therefore, cooking without adding moisture or cooking with a small amount of moisture can be performed efficiently and satisfactorily. Here, although the predetermined value detected by the water vapor sensor 27 has been described above using 80 ° C., this is an example, and is not limited to this value.

  Furthermore, when the temperature sensor 16 detects that the temperature sensor 16 has exceeded 100 ° C. or more in the anhydrous cooking mode, the control unit 17 controls the heating unit 15 to stop heating. In FIG. 5, a black circle is a point in time when the temperature sensor 16 detects that the temperature has exceeded 100 ° C. or more, and the energization to the heating unit 15 is immediately turned off thereafter. Here, the predetermined value is, for example, 6 ° C. That is, when the temperature sensor 16 detects 106 ° C. that exceeds 6 ° C. by 100 ° C., it controls to stop heating. In addition, a numerical value is an illustration and is not limited to this.

  Thus, in the heating cooker 101, heating is stopped when the temperature of the inner pot 3 exceeds 100 ° C. or more in the anhydrous cooking mode. Since the heating is automatically stopped, cooking without adding moisture or cooking with a small amount of moisture can be performed automatically. More than necessary evaporation of moisture from the ingredients can be prevented, and more delicious dishes can be provided.

  If the diameter of the steam guide opening 40d is about 1 mm, the cooking device performs pressure cooking, but the cooking device 101 of the present embodiment does not perform pressure cooking. When the diameter of the steam guide opening 40d is 2 mm or more and 5 mm or less, cooking without adding moisture or cooking with a small amount of moisture can be performed. In particular, when the diameter of the steam guide opening 40d is 2 mm, cooking without adding moisture or cooking with a small amount of moisture can be performed better. Moreover, the normal cooking using a water | moisture content can be performed as it is 6 mm or more.

  As described above, the heating cooker 101 heats and cooks the food stored in the inner pot 3 by controlling the heating of the inner pot 3 stored in the heating cooker body 1 by the control unit 17.

(Modification 1)
The size of the steam guide opening 40d may be changed. In this case, for example, a shutter or the like may be provided as means for changing the size of the steam guide opening 40d.

  If the size of the steam guide opening 40d can be changed, the size can be made suitable for cooking. For example, when cooking is performed to reduce (fly) moisture, the size of the steam guide opening 40d is conversely large when cooking is performed while moisture is kept so that the size of the steam guide opening 40d is increased. It is good to change so that it may become small.

  The change of the size of the steam guide opening 40d may be performed automatically or manually. For example, when the cooking device 101 is provided so that a cooking mode for each menu can be selected, when the cooking mode is selected, the diameter of the steam guide opening 40d is automatically changed. Also good. Alternatively, in the case of manual operation, when a cooking mode is selected, cooking is not started (start is not accepted) if the size of the steam guide opening 40d corresponding to the cooking mode is not reached, and the cooking mode The cooking may be started after changing to the size of the steam guide opening 40d according to the above.

(Modification 2)
You may provide the heating cooker 101 with the stirring apparatus for stirring the inside of the inner pot 3 during cooking. Thus, by providing the stirring device, the food can be stirred in a state where the inner pot 3 is sealed, so that cooking can be performed without lowering the temperature of the inner pot 3, and as a result, the effect that cooking can be performed efficiently is achieved. Play.

[Embodiment 2]
The following will describe another embodiment of the present invention with reference to FIGS. For convenience of explanation, members having the same functions as those described in the first embodiment are denoted by the same reference numerals and description thereof is omitted.

  As shown in FIG. 2, the heating cooker 101 </ b> A of the present embodiment is configured to include a steam duct unit 260 instead of the steam duct unit 26 of the heating cooker 101 described in the first embodiment, and other configurations. Is the same configuration as the heating cooker 101.

  In the heating cooker 101A of the present embodiment, the diameter of the steam guide opening 40d is not limited to 2 mm or more and 5 mm or less. It may be larger than 5 mm.

  FIG. 6 is a cross-sectional view of the steam duct unit 260. As shown in FIG. 6, the steam duct unit 260 includes a water reservoir 26c and a cover 26a that covers the water reservoir 26c.

  The water reservoir 26c is provided with a first opening 26f and a second opening 26g which are openings communicating with the steam guide opening 40d of the inner lid 22. Further, an engaging portion 26d for attaching to the outer lid 21 is provided below the water reservoir portion 26c. Further, the first opening 26 f has a periphery 26 e that protrudes to the inside of the steam duct unit 260. In other words, the tip of the convex portion that protrudes from the bottom of the water reservoir 26c to the inside of the steam duct unit 260 is open.

  The first opening 26f of the water reservoir 26c is formed larger in size than the second opening 26g.

  The cover part 26a is provided with a steam port 26b for discharging steam to the outside at the upper part. In the cover part 26a, the region (metal region) 26a-2 facing the first opening 26f is made of metal, and the other region 26a-1 is made of resin. The other region 26a-1 may also be formed of metal, that is, the entire cover portion 26a may be formed of metal. Examples of the metal used for the metal region 26a-2 include, but are not limited to, aluminum.

  The steam discharged from the inner pot 3 enters the steam duct unit 26 (a space surrounded by the water reservoir 26c and the cover 26a) through the steam guide opening 40d, the first opening 26f, and the second opening 26g. enter. The steam condenses inside the steam duct unit 26, and the condensed moisture returns from the second opening 26g to the inner pot 3 through the steam guide opening 40d. Steam that is not condensed is discharged to the outside through the steam port 26b.

  Here, since the periphery of the first opening 26f is raised, a position higher than the bottom of the water reservoir 26c by the raised amount serves as an inlet for the steam into the steam duct unit 260. Therefore, even if moisture accumulates at the bottom of the water reservoir 26c (a position below the bulge), the steam can be put into the steam duct unit 260 from the first opening 26f. On the other hand, since the periphery of the second opening 26g is not raised, the water in the water reservoir 26c can be returned to the inner pot 3 from the second opening 26g.

  Here, since the first opening 26f is larger in size than the second opening 26g, more steam can be put into the steam duct unit 260 from the first opening 26f. In addition, the second opening 26f is smaller in size than the first opening 26g, so that the second opening 26f is below the first opening 26g, that is, at a position where ingredients, soup, etc. are easily released during cooking. Even if it is arranged, the release can be suppressed. Even if the second opening 26f is smaller than the first opening 26g, there is no problem in returning moisture to the inner pot 3. For example, the diameter of the first opening 26f may be 5 mm, and the diameter of the second opening 26g may be 3 mm. Of course, these are examples and are not limited.

  In the metal region 26a-2 provided in the cover 26a, the surface opposite to the surface facing the water reservoir 26c is exposed to the outside. Since this opposite surface is exposed to the outside, it is exposed to the outside air. Therefore, the vapor | steam discharged | emitted from the inner pot 3 and the vapor | steam adhering to the surface facing the water reservoir part 26c of the metal area | region 26a-2 cools the opposite surface (exposed surface) of the metal area | region 26a-2 with external air. Thus, the water droplets are returned to the inner pot 3 through the second opening 26g and the steam guide opening 40d. Therefore, steam can be efficiently circulated in the space formed by the inner lid 22 and the inner pot 3. In addition, since the metal region 26a-2 is formed of metal, it can be efficiently cooled.

  As described above, in the cooking device 101A, steam can be efficiently circulated in the space formed by the inner lid 22 and the inner pot 3, so that no moisture is added or a small amount of moisture is present. However, it can be cooked by preventing scorching of the inner pot and ingredients and preventing the dish from drying. That is, cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.

  In addition, when the comparison experiment with the vapor | steam duct unit which made the metal area | region 26a-2 into the resin instead of the metal was performed, 2g more dew condensation than what formed the metal area | region 26a-2 with the metal than what was formed with the resin. did.

[Embodiment 3]
Still another embodiment of the present invention will be described below with reference to FIGS. For convenience of explanation, members having the same functions as those described in the first or second embodiment are denoted by the same reference numerals and description thereof is omitted.

  The present embodiment is characterized by an opening / closing mechanism 50 that opens and closes the lid 2 with respect to the heating cooker body 1 in the heating cooker 101 of the first embodiment or the heating cooker 101A of the second embodiment.

  FIG. 7 is a cross-sectional view of the heating cooker 101 of the present embodiment with the lid 2 closed, and FIG. 8 is a cross-sectional view of the heating cooker 101 with the lid 2 opened at a predetermined acute angle from the horizontal direction. FIG. 9 is a cross-sectional view of the cooking device 101 with the lid 2 opened vertically (fully open). As shown in FIGS. 7 to 9, the opening / closing mechanism 50 mainly includes a hinge shaft (rotating shaft) 52, a hinge spring 4, an engaging claw 13, a claw receiving portion 23, a damper 54, and a damper cam 51.

  The lid 2 is provided so as to be openable and closable by rotating around the hinge shaft 52 with respect to the heating cooker body 1. The engagement claw 13 and the claw receiving part 23 maintain the closed state of the lid body 2 by the engagement thereof. The hinge spring 4 is attached to the hinge shaft 52 and biases the lid body 2 in the opening direction. When the engagement claw 13 and the claw receiving portion 23 are disengaged, the lid 2 is rotated around the hinge shaft 52 by the hinge spring 4 and opened.

  The damper 54 expands and contracts in the vertical direction and brakes the rotation of the lid body 2. The damper cam 51 is a member that pushes down the damper. The damper 54 is provided with a damper cap (connection portion) 53, and the damper is pushed down when the damper cam 51 pushes down the damper cap 53.

  The damper cam 51 is attached to the hinge shaft 52 and is disposed in contact with the damper cap 53. The damper cam 51 starts to push down the damper from a state in which the lid body 2 is opened at a predetermined acute angle (for example, 37 degrees) with respect to the horizontal direction, and pushes down until the lid body is in a vertically opened state. Configured to continue. The hinge shaft 52 is configured to idle until a predetermined angle, and to contact the damper cam 51 at an angle after the predetermined angle so as to be loaded. As a result, the damper cam 51 starts to push down the damper from the state in which the lid 2 is opened at a predetermined acute angle.

  Here, due to the dimensional variation of the hinge spring 4, if the urging force becomes stronger, the heating cooker body 1 is lifted, and conversely, if it becomes weaker, the lid 2 may not open. However, in the present embodiment, since the rotation of the lid body 2 can be controlled by the damper 54, the problem due to the variation can be solved. Further, since the damper 54 expands and contracts in the vertical direction, the stroke of the braking operation can be gained, so that the load can be finely adjusted.

  Further, since the damper cam 51 is arranged in contact with the damper cap 53, there is no gap between them, so that it is possible to prevent the user from pinching a finger. Thereby, the heating cooker 101 can be made into the shape which considered safety | security.

  FIG. 10A is a front view of the outside of the hinge cover 55, and FIG. 10B is a front view of the inside of the hinge cover 55 to which the damper 54 is attached. As shown in FIG. 10, the damper 54 is disposed on the hinge cover 55. Therefore, after arrange | positioning the damper 54 to the hinge cover 55, the hinge cover 55 can be attached to the heating cooker main body 1 arrange | positioned in the state which closed the cover body 2. FIG. Since the cooking device 101 can be assembled with the lid 2 closed, that is, with no load applied by the damper 54, the assembling property of the cooking device 101 is improved.

  Although there is a damper that operates in the rotational direction, this is space-saving because of its small size, but the load is weak accordingly, and the effect in fine adjustment of the load is weak. In addition, since the damper that operates in the rotating direction needs to be attached with the lid open when attaching the lid, it is necessary to attach the lid in a state where braking is applied.

  The present invention is not limited to the above-described embodiments, and various modifications are possible. The technical scope of the present invention also includes embodiments obtained by appropriately combining technical means disclosed in different embodiments. include. Furthermore, a new technical feature can be formed by combining the technical means disclosed in each embodiment.

[Summary]
The heating cooker (101) according to the first aspect of the present invention includes an inner pot (3) for storing ingredients, and a vent hole (steam guide opening 40d) that covers the inner pot and ventilates the inside and outside of the inner pot. It has a lid (inner lid 22) provided, and a main body (heating cooker main body 1) having a heating section (15) for heating the inner pot and storing the inner pot in a removable manner. In the heating cooker, the diameter of the vent hole is 2 mm or more and 5 mm or less, and the heating unit has a first cooking mode in which heating is performed with an output of 200 W or more and 300 W or less.

  According to the above configuration, in the cooking device, the lid has a vent hole of 2 mm or more and 5 mm or less, and heating is performed at an output of 200 W or more and 300 W or less. Even so, it can be cooked by preventing scorching of the inner pot and ingredients and preventing the dish from drying. That is, according to the said structure, there exists an effect that cooking without adding a water | moisture content or cooking with a small amount of water | moisture content can be performed favorably.

  The cooking device according to aspect 2 of the present invention includes the temperature sensor (16) that detects the temperature of the inner pot in the aspect 1, and the heating unit has a temperature sensor of 100 ° C in the first cooking mode. The heating may be stopped when it is detected that the value exceeds the predetermined value.

  According to the said structure, a heating will be stopped if the temperature of an inner pot exceeds 100 degreeC or more in a 1st cooking mode. Since the heating is automatically stopped, cooking without adding moisture or cooking with a small amount of moisture can be performed automatically. More than necessary evaporation of moisture from the ingredients can be prevented, and more delicious dishes can be provided.

  The cooking device according to aspect 3 of the present invention includes a water vapor sensor (27) that detects steam generated in the inner pot in the aspect 1 or 2, and the heating unit is configured to be in the first cooking mode. After the water vapor sensor detects a predetermined value, heating is performed at an output of 200 W or more and 300 W or less, and before the water vapor sensor detects a predetermined amount of steam, the output is larger than after detecting the steam. Heating may be performed.

  According to the said structure, before a water vapor | steam sensor detects a predetermined value, the foodstuff accommodated in the inner pot can be rapidly made into high temperature by performing a heating with the output larger than after detecting the said vapor | steam. . Then, after the water vapor sensor detects a predetermined value, heating is performed with an output of 200 W to 300 W. Therefore, cooking without adding moisture or cooking with a small amount of moisture can be performed efficiently and satisfactorily.

  The cooking device according to aspect 4 of the present invention is the heating cooker according to any one of the aspects 1 to 3, wherein the heating unit has a maximum output of 600 W and switches energization to the heating unit between ON and OFF. Thus, an output of 200 W or more and 300 W or less may be performed.

  According to the said structure, it becomes possible to perform the output of 200W or more and 300W or less by the heating part whose maximum output is 600W. However, it is not limited to the said structure, For example, the maximum output of a heating part may be 200W or more and 300W or less.

  The heating cooker according to the aspect 5 of the present invention heats the inner pot, the lid that covers the inner pot, has a vent hole that ventilates the inside and outside of the inner pot, and the inner pot. A main body part that has a heating part and accommodates the inner pot so that it can be taken in and out; and a steam duct unit that is connected to the vent hole and discharges steam from the vent hole to the outside. A water reservoir portion provided with an opening communicating with the vent hole, and a steam port for discharging steam, and a cover portion covering the water reservoir portion, wherein the cover portion is a region formed of metal. A metal region having an exposed surface opposite to the surface facing the water reservoir is provided.

  According to the said structure, the cover part of a steam duct unit is equipped with the metal area | region, and the opposite surface of the metal area | region opposite to a water reservoir is exposed outside. Since this opposite surface is exposed to the outside, it is exposed to the outside air. Therefore, the steam discharged from the inner pan and attached to the surface facing the water reservoir in the metal region is cooled by the outside air on the opposite surface (exposed surface) of the metal region, so that the water in the water reservoir is dropped as water droplets. It is returned to the inner pot through the opening and the vent hole in the lid. Therefore, steam can be efficiently circulated in the space formed by the lid and the inner pot. In addition, since the metal area | region is formed with the metal, it can cool efficiently.

  Therefore, according to the said structure, even if it does not add a water | moisture content or a small amount of water | moisture content, it can be cooked, preventing the inner pot and a foodstuff from being burnt and preventing a dish from drying. That is, there is an effect that cooking without adding moisture or cooking with a small amount of moisture can be performed satisfactorily.

  In addition, even if the whole area | region of a cover part is a metal area | region, that is, the whole cover part may be formed with the metal.

  In the heating cooker according to aspect 6 of the present invention, in the aspect 5, the first opening and the second opening are provided as the opening, and the first opening is larger in size than the second opening. It is formed and the said 1st opening may protrude the circumference | surroundings in a steam duct unit.

  According to the said structure, since the 1st opening and the 2nd opening are provided, the vapor | steam discharged | emitted from the inner pot from these enters a vapor | steam duct unit. Since the periphery of the first opening is raised, a position higher than the bottom of the water reservoir by the amount raised is an inlet for the steam into the steam duct unit 260. Therefore, even if moisture accumulates at the bottom of the water reservoir 26c (a position below the bulge), the steam can be put into the steam duct unit 260 from the first opening. On the other hand, since it does not rise around the second opening, the water accumulated in the water reservoir can be returned from the second opening 26g to the inner pot.

  Here, since the first opening is larger in size than the second opening, more steam can be put into the steam duct unit from the first opening. Further, the second opening is smaller in size than the first opening, so that the second opening is disposed at a position below the first opening, that is, at a position where food ingredients, soup, etc. are easily released during cooking. The release can also be suppressed. Even if the second opening is smaller than the first opening, there is no inconvenience in returning moisture to the inner pot.

  In the cooking device according to aspect 7 of the present invention, in any one of aspects 1 to 6, the lid portion may be formed so that the size of the vent hole can be changed.

  According to the said structure, since the magnitude | size of a vent hole can be changed, it can be set as the magnitude | size suitable for cooking. For example, when cooking is performed to reduce (fly) moisture, the size of the vent hole is increased. Conversely, when cooking is performed while moisture is retained, the size of the vent hole is decreased. Good. As a means for changing the size of the vent hole, for example, a shutter or the like may be provided.

  The change in the size of the air holes may be performed automatically or manually. For example, when the cooking device is provided so that a cooking mode for each menu can be selected, the diameter of the vent hole may be automatically changed when the cooking mode is selected. Alternatively, in the case of manual operation, when the cooking mode is selected, cooking is not started (start is not accepted) if the size of the vent hole is not appropriate for the cooking mode, and according to the cooking mode. The configuration may be such that cooking is started after changing to the size of the vent.

  The cooking device according to aspect 8 of the present invention is the heating cooker according to any one of aspects 1 to 7, wherein a plurality of convex portions projecting toward the inner pot are formed on a surface of the lid portion facing the inner pot. (40b) may be provided.

  According to the said structure, the vapor | steam adhering to the cover part can be quickly returned to an inner pot as a water droplet by the some convex part of the cover part provided convexly toward the inner pot. By providing the convex portion on the lid portion, it is possible to efficiently circulate the steam in the space formed by the lid portion and the inner pot. Therefore, according to the above configuration, cooking without adding moisture or cooking with a small amount of moisture can be performed more favorably.

  The cooking device according to the ninth aspect of the present invention is the cooking device according to any one of the first to eighth aspects, wherein the lid portion includes a glass portion partially formed of glass, and an upper portion of the glass portion is exposed to the outside. You may do it.

  According to the said structure, since the upper part of the glass part of a cover part is exposed outside, it is exposed to external air. Therefore, the vapor | steam adhering to the surface facing the inner pot of a glass part is returned to an inner pot as a water droplet, when the opposite surface (exposed surface) of a glass part is cooled with external air. Therefore, steam can be efficiently circulated in the space formed by the lid and the inner pot. Therefore, according to the above configuration, cooking without adding moisture or cooking with a small amount of moisture can be performed more favorably.

  The cooking device (101, 101A) according to the tenth aspect of the present invention includes a main body portion (heating cooker main body 1) having an inner pot storage portion (11) for storing an inner pot for storing ingredients, and the inner pot accommodation. In a cooking device comprising a lid (2) that covers an upper part of the body and is provided so that the lid can be opened / closed by rotation with respect to the main body, and the lid opening / closing mechanism (50). The mechanism includes a rotating rotation shaft, an engaging portion (engaging claw 13 and claw receiving portion 23) for maintaining the closed state of the lid, and a biasing member that biases the lid in the opening direction. (Hinge spring 4) and a damper that stretches and contracts in the vertical direction to brake the rotation.

Due to the dimensional variation of the urging member, it is conceivable that the main body will float if the urging becomes stronger, and conversely, the lid will not open if it becomes weaker. However, according to the above configuration, the rotation of the lid can be controlled by the damper. Therefore, it is possible to eliminate the problem caused by the variation.
Here, the damper operating in the rotation direction is small in size and saves space, but the load is weak accordingly, and the effect in fine adjustment of the load is weak. Moreover, if it is going to earn a stroke, it will enlarge. In contrast to the damper that operates in such a rotational direction, the above-described configuration according to the present invention includes a damper that expands and contracts in the vertical direction. Since the damper expands and contracts in the vertical direction, the stroke of the braking operation can be gained, so that the load can be finely adjusted.

  The cooking device according to aspect 11 of the present invention includes, in aspect 10, a damper cam that is attached to the rotating shaft and disposed in contact with a connection portion (damper cap 53) of the damper, and the lid body is horizontal. The damper may be configured to start to be pushed down from a state where it is opened at a predetermined acute angle with respect to the direction, and to be pushed down until the lid is opened vertically.

  According to the above configuration, braking by the damper can be performed from a position where the lid body is opened at a predetermined acute angle with respect to the horizontal direction (from the middle of the opened state of the lid body). Since the damper cam is arranged in contact with the connecting portion of the damper, there is no gap between them, so that the user can be prevented from pinching the finger. Therefore, the cooking device can be made into a shape that takes safety into consideration.

  In the cooking device according to aspect 12 of the present invention, in aspect 10 or 11, the damper may be disposed on a hinge cover that covers the urging member.

  According to the said structure, after arrange | positioning a damper to a hinge cover, this hinge cover can be attached to the main-body part arrange | positioned in the state which closed the cover body. Since the heating cooker can be assembled in a state where the lid is closed, that is, a state where no load is applied by the damper, the assembling property of the heating cooker is improved.

  INDUSTRIAL APPLICATION This invention can be utilized for the heating cooker which heat-cooks the foodstuff accommodated in the inner pot.

DESCRIPTION OF SYMBOLS 1 Heating cooker main body 2 Cover body 3 Inner pan 4 Hinge spring (biasing member)
DESCRIPTION OF SYMBOLS 11 Inner pan accommodating part 13 Engagement claw 15 Heating part 16 Temperature sensor 17 Control part 21 Outer cover 22 Inner cover (lid part)
23 Claw receiving part 24 Opening switch 25 Operation part 26,260 Steam duct unit 26a Cover part 26b Steam port 26c Water reservoir part 26f First opening 26g Second opening 27 Steam sensor 40b Protrusion part 40d Steam guide opening (vent hole)
40e Transparent material (glass part)
41 Large-diameter packing 51 Damper cam 52 Hinge shaft 53 Damper cap (connection part)
54 Damper 55 Hinge Cover 101, 101A Cooking Cooker

Claims (9)

An inner pot for containing ingredients,
Covering the inner pot, a lid portion provided with a vent hole for venting the inside and outside of the inner pot;
In a heating cooker having a heating part for heating the inner pot, and a main body part for storing the inner pot so that it can be taken in and out,
The vent hole has a diameter of 2 mm or more and 5 mm or less,
The heating cooker having a first cooking mode in which the heating unit performs heating at an output of 200 W or more and 300 W or less. A temperature sensor for detecting the temperature of the inner pot;
2. The cooking device according to claim 1, wherein the heating unit stops the heating when detecting that the temperature sensor has exceeded 100 ° C. or more in the first cooking mode. A water vapor sensor for detecting the steam generated in the inner pot,
The heating unit performs heating at an output of 200 W or more and 300 W or less after the water vapor sensor detects a predetermined value in the first cooking mode, and before the water vapor sensor detects a predetermined amount of steam, The heating cooker according to claim 1 or 2, wherein the heating is performed with an output larger than that after detecting the steam.   4. The heating unit according to claim 1, wherein the heating unit has a maximum output of 600 W, and performs output of 200 W or more and 300 W or less by switching ON and OFF of energization to the heating unit. The heating cooker according to item. An inner pot for containing ingredients,
Covering the inner pot, a lid portion provided with a vent hole for venting the inside and outside of the inner pot;
A heating unit that heats the inner pot, and a main body unit that stores the inner pot in a removable manner;
A steam duct unit connected to the vent hole and exhausting the steam from the vent hole to the outside, and
The steam duct unit includes a water reservoir portion provided with an opening communicating with the vent hole, and a cover portion provided with a steam port for discharging steam and covering the water reservoir portion,
The said cover part is an area | region formed with the metal, and is provided with the metal area | region where the opposite surface of the opposing surface with the said water reservoir part was exposed outside, The cooking device characterized by the above-mentioned. A first opening and a second opening are provided as the openings;
The first opening is formed larger in size than the second opening,
The cooking device according to claim 5, wherein the first opening has a periphery protruding into the steam duct unit.   The cooking device according to any one of claims 1 to 6, wherein the lid portion is formed so that a size of the vent hole can be changed.   The cooking device according to any one of claims 1 to 7, wherein a plurality of convex portions directed to the inner pot are provided on a surface of the lid portion facing the inner pot. The lid part includes a glass part formed of glass in part,
The upper part of the said glass part is exposed outside, The heating cooker of any one of Claim 1 to 8 characterized by the above-mentioned.

Images