JP5076551B2 - Electric cooker - Google Patents

Description

  The present invention relates to an electric cooking device having a function of cutting, pulverizing and stirring foods (food ingredients) and a heating cooking function.

  In recent years, interest in vegetable juice and vegetable soup that can easily ingest a large amount of vegetables has increased as the desire for healthy foods has increased. In addition, with a focus on safety, there is a growing interest in electric cookers such as juicers and mixers that can hand-craft these vegetable juices and vegetable soups.

Conventionally, an electric cooking device having functions of cutting, crushing, and stirring foods (food ingredients) is well known as a mixer (see, for example, Patent Document 1). There is also known a soup cooker that is provided with heating and heat retaining means in addition to cutting, pulverizing, and stirring functions of food (food ingredients) and can cook soup according to a cooking program (see, for example, Patent Document 2).
JP-A-10-179427 JP 2006-149499 A

  However, in the mixer having the conventional configuration, even when fresh juice is made, after the food is cut and pulverized, the decomposition of the food components progresses with time, and the nutrient components are decreasing.

  In addition, in a soup cooker that heats, crushes, and stirs food with a single device, it has the effect of improving the complexity of cooking soups, but the finished soup is the same as a soup made with a normal cooking method. It did not reach the effect of further improving nutritional things.

  This invention solves the said conventional subject, and it aims at providing the electric cooker which can make a soup with high nutritional value by preventing the oxidation of a nutrient component and increasing a nutrient component.

In order to solve the conventional problem, the electric cooker of the present invention is:
A main body with a built-in motor, a container that is detachably mounted on the main body, a cutter that is connected to the motor and rotates to cut food in the container by placing the container on the main body, and Heating means for heating the inside of the container, a lid for covering the container, temperature detecting means for detecting the temperature in the container, and control means for controlling the heating means based on a signal from the temperature detecting means; The control means includes an intake step for reducing the inside of the container to a low oxygen state in the cooking program, and an enzyme reaction step for promoting an enzyme reaction of food after the intake step , and the enzyme reaction In the process, the inside of the container is heated by the heating means based on the detected temperature detected by the temperature detecting means .

  Thereby, it is possible to prevent the oxidation of the nutritional component by setting it to a low oxygen state, add a new nutritional component by accelerating the enzyme reaction, and automatically cook a soup having a high nutritional value.

  The electric cooking device of the present invention can automatically oxidize soup with high nutritional value by preventing oxidation of nutritional components and adding new nutritional components.

According to a first aspect of the present invention, there is provided a main body with a built-in motor, a container that is detachably mounted on the main body, and a food that is connected to the motor and rotates by being placed on the main body of the container. A cutter for cutting, a heating means for heating the inside of the container, a lid for covering the container, a temperature detection means for detecting the temperature in the container, and a signal from the temperature detection means Control means for performing control, and the control means includes an intake step for reducing the inside of the container to a low oxygen state in the cooking program, and an enzyme reaction step for promoting an enzymatic reaction of food after the intake step. And an electric cooker that controls the heating of the container by the heating means based on the detected temperature detected by the temperature detecting means in the enzyme reaction step . This prevents the oxidation of nutritional components by lowering the oxygen level during the inhalation process , and adds new nutritional components by promoting the enzyme reaction during the enzymatic reaction process, and automatically cooks soups with high nutritional value. Can In addition, by providing an enzyme reaction process that keeps the food enzyme active temperature for a certain period of time, it is possible to add nutritional components to the food by utilizing the enzymes that the food itself has naturally without adding artificial enzymes. Can provide a safe and nutritious soup .

In particular, the second invention is the first invention,
The intake means includes a suction pump, an intake port that sucks air in the container, an exhaust port that discharges the sucked air to the outside of the container, a ventilation path that connects the intake port and the exhaust port, and opens and closes the ventilation path A switching valve that can be freely switched is provided, and the inside of the container can be easily put into a low oxygen state by operating in the intake process and sucking and reducing the air in the container to a low oxygen state.

  Moreover, the low oxygen state in the container can be maintained by switching the switching valve.

  According to a third aspect of the invention, in particular, in any one of the first to second aspects of the invention, the cooking program of the control unit includes an intake step of reducing the inside of the container by the intake unit to make a low oxygen state, and the intake step 1st cutting process which cuts food with a cutter later, an enzyme reaction process which promotes an enzyme reaction by holding food for a fixed time, and a heating process which heats by a heating means after the enzyme reaction process Is provided. As a result, the food is cut into a low-oxygen state before being cut, so that loss due to oxidation of the food components can be prevented, and the enzymatic reaction can be promoted by the enzyme reaction process to add nutritional components to the food. You can make expensive soup.

  In the fourth invention, in particular, in any one of the first to third inventions, the enzyme reaction step may be performed by holding the temperature in the container from 35 ° C. to 60 ° C. for a certain period of time to cause the enzyme reaction. It is carried out at the optimum temperature, and the nutritional component is most efficiently added to improve the nutritional value of the food.

  In the fifth invention, in particular, in the third or fourth invention, the second cutting step is added after the heating step, so that the food is finished to have a fine and smooth texture with fine particles by cutting twice. Can do.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment)
The figure shows an electric cooking device in an embodiment of the present invention.

  As shown in FIG. 1, a main body 1 includes a motor 2 and a driving power source 3, and a driving coupling 4 is connected to the upper portion of the motor 2. The container unit 5 includes a container 6 and a container base 7. As shown in FIG. 2, the container 6 is detachably mounted on the container base 7 on the main body 1. The container base 7 is provided with a driven coupling 8, and a cutter 9 is attached to the upper part thereof. The cutter 9 is connected to the motor 2 by placing the container 6 on the main body 1 and cuts food (foodstuff) in the container 6, and is attached to the bottom surface of the container 6 with a fixing screw 10. That is, when the container 6 is placed on the container base 7 and the cutter 9 is set and the fixing screw 10 is inserted and tightened, the fixing screw 10 does not rotate more than a certain amount by a stopper (not shown). The cutter 9 is configured so that it does not come off even if the cutter 9 rotates as the motor 2 is driven. In addition, a packing 11 is provided between the container 6 and the container base 7 so that they are in close contact with each other.

  When the motor 2 is driven in a state where the drive coupling 4 and the driven coupling 8 of the main body 1 are fitted, the drive coupling 4 and the driven coupling 8 are rotated, and the cutter 9 attached to the upper part thereof is further rotated. Also rotates and cuts the food stored in the container 6. Further, the partial wall surface 12 of the main body 1 is formed up to the container upper part 13, a lid 15 is joined to the hinge part 14 at the upper part of the wall surface 12, and the container upper part 13 is covered with the lid 15 so as to be freely opened and closed. .

  A suction means 16 is provided inside the lid 15. The suction means 16 connects the suction pump 16 a, the intake port 17 that sucks the air in the container 6, the exhaust port 19 that discharges the sucked air to the outside of the container 6, and the intake port 17 and the exhaust port 19. A ventilation path 18 and a switching valve 20 including an electromagnetic valve that switches the ventilation path 18 so as to be freely opened and closed are provided. When the suction means 16 is operated, the air in the container 6 is sucked from the suction port 17 provided on the container 6 side of the lid 15 by the suction pump 16a, flows in the ventilation path 18, and flows from the exhaust port 19 to the container 6. It is discharged outside. And the switching valve 20 can hold | maintain the inside of the container 6 in a low oxygen state by closing, after attracting | sucking the air in the container 6 with the suction pump 16a for a fixed time.

  In addition, the container base 7 is provided with a heater which is a heating means 21 for heating the inside of the container 6. Further, a temperature detection means (temperature sensor) 22 for detecting the temperature in the container 6 is provided on the side surface of the container (a part that is not easily affected by the heating means 21), and a signal from the temperature detection means 22 is sent to the control means 23. Sent. The control means 23 controls the motor 2, the drive power supply 3, the suction pump 16 a, the switching valve 20, and the heating means 21 based on the signal from the temperature detection means 22 and the cooking program selected by the menu button 24. .

  In addition, the control means 23 includes, in the cooking program, an intake process for bringing the inside of the container 6 into a low oxygen state by the intake means 16, a first cutting process for cutting food by the cutter 9 after the intake process, and cutting the food. In this state, an enzyme reaction step for promoting the enzyme reaction by holding for a certain period of time and a heating step for heating by the heating means 21 after the enzyme reaction step are provided.

  The lid 15 and the container 6 are made of a resin having pressure resistance and heat resistance, such as polycarbonate or metal, and it is desirable that the heat resistance is made of a material that can withstand a temperature of at least 100 ° C. Furthermore, it is desirable that the inside of the container base 7 on which the heating means 21 is disposed is made of a heat insulating material or a metal having high heat resistance.

  The operation of the electric cooker configured as described above will be described.

  First, the container 6 is placed on the container base 7, the cutter 9 is attached with the fixing screw 10, food is put on the lid 15, the power is turned on, and the menu button 24 is selected. The cooking menu that can be selected is (1). Healthy course (crush type), (2). Healthy course (potage), (3). Normal course, (4). Juice course, (5). There are five types of courses.

  The cooking process and the temperature state of the container 6 in each menu are shown in FIGS.

  The healthy course (crushed type) in menu (1) is a soup in which the crushed feeling of vegetables remains, and as shown in FIG. 3, a cutting process is provided after the intake process in the cooking process, and then the room temperature or the enzyme reaction process. After holding for a certain period of time between 35 ° C. and 60 ° C., heating cooking is performed in the heating step. This cooking process is a menu in which the inside of the container 6 is in a hypoxic state in the intake process before food cutting, and the nutrient components of the food after cutting are prevented from being oxidized and lost, and the nutrient components are increased by the enzyme reaction process. is there.

  As shown in FIG. 4, the healthy course (potage) of the menu (2) is provided with a second cutting process after the heating process of the menu (1) while adding nutritional components, and cuts food. The soup has a fine and smooth texture.

  The normal course of menu (3) shows only the cooking process in FIG. 5, but after the vegetables are softly heated in the heating process, a cutting process is provided to make soup. Menu (1) (2) It can be done in a shorter time.

  The juice course of the menu (4) shows only the cooking process in FIG. 6, but the cutting process is provided after the intake process, and it is possible to prevent the nutritional components of the cut food from being lost due to oxidation. Moreover, since it is hold | maintained with low oxygen also when leaving it without eating immediately after cooking, it can be made into the state which was able to be made without the nutrient component being oxidized. This course is suitable for non-heated soups such as juice and gazpacho (cold tomato soup).

  As shown in FIG. 7, the warming course of the menu (5) is a course used when it is desired to continue a warm state after cooking, or when it is left after cooking and brought to an appropriate temperature again. In this course, the heating process and the intake process can be performed simultaneously to prevent the oxidation of nutrient components. The warming temperature is preferably set to 60 ° C.

  Of these menus, an example of using pumpkins for menus (1) to (3) will be described.

  First, put a pumpkin cut to a size of 2 to 3 cm square, water and umami seasoning (containing sodium glutamate) into the container 6, cover the lid 15, then press the menu button 24 to select the healthy course of menu (1) Select. In the control means 23, a cooking process program adapted to the selected menu is activated. First, in the intake process, the switching valve 20 is opened and the suction pump 16a is operated. With the operation of the suction pump 16a, the air in the container 6 is discharged from the discharge port 19 through the intake port 17 and the ventilation path 18. Thereafter, the operation of the switching valve 20 is stopped after a certain time, the switching valve 20 is closed, and the container 6 is held in a state where a certain amount of air has been exhausted, resulting in a low oxygen state. For example, in the suction pump 16a having an exhaust speed of 24 L / min and an ultimate pressure of 5.3 kPa, 95% of the air in the container 3L can be removed in about 15 seconds. The suction pump 16a is more preferably a dry type.

  When the intake process is finished, the motor 2 is driven for 10 seconds in the cutting process to cut the pumpkin roughly. The cut food is in a state in which nutrient components are exposed from the inside of the cell, easily touching oxygen in the air, and easily oxidized. However, since the intake step for lowering the oxygen concentration in the container 6 is provided before the cutting step, the oxidation of nutrient components can be minimized. If the oxidation is suppressed, the process proceeds to the next enzyme reaction step, and if the temperature detected by the temperature detection means 22 is 20 ° C. or higher, the state is maintained for 1 hour (the solid line graph in FIG. 3). If the detected temperature at this time is 20 ° C. or less, the heating means 21 is turned on, the temperature is controlled so that the inside of the container 6 is maintained at 35 ° C., and this state is maintained for 1 hour (FIG. 3). (Dotted line graph).

  During this enzyme reaction step, the enzyme glutamate decarboxylase contained in the pumpkin itself works, and GABA is produced from the glutamic acid of the umami seasoning stored in the container 6 together. In addition, it is well known that this reaction is promoted in a hypoxic state, and providing an intake step not only prevents the oxidation of nutrient components but also promotes the production of GABA. GABA is gamma aminobutyric acid and is a topical component with a functional component such as an antihypertensive effect.

  After the enzyme reaction step, the control means 23 proceeds to the heating step, and the switching valve 20 opens, and at the same time, the outside air from the exhaust port 19 flows into the container 6 that has been at a lower pressure than the outside air. At the same time, the control means 23 turns on the heating means 21 to heat the food material. If the detection signal of the temperature detection means 22 detects, for example, 95 ° C. after the start of heating, the heating means 21 is stopped after 20 minutes. As described above, the intake process is provided before the cutting process to suppress the oxidation of the food components, and the temperature in the container 6 is controlled by the heating means 21 based on the detection signal of the temperature detection means 22 to thereby perform the enzyme reaction process and heating. By proceeding in order, you can make a soup that has the feeling of squashing a pumpkin with a nutritional component called GABA.

  When the menu button 24 selects the healthy course (potage) of the menu (2), the process proceeds to the cutting process again after the heating process (after the cooling process). By providing this second cutting step, the pumpkin is further cut, the crushed state disappears, and a smooth soup with fine particles is obtained.

  As described above, it is possible to prevent the food component from being reduced by oxidation by providing the intake step for making the inside of the container 6 in a low oxygen state before cutting the food. In addition, by providing an enzyme reaction process that keeps the food enzyme's active temperature for a certain period of time after cutting, it is possible to add nutrients to the cooked food by utilizing the enzyme that the food itself has without adding artificial enzymes. Can provide a safe and nutritious soup.

  Further, when the normal course of the menu (3) is selected with the menu button 24, the soup can be made in a shorter time than the course of the menus (1) and (2) without including the enzyme reaction step. When a normal course is selected with the menu button 24 after the food material is put into the container 6, the heating means 21 is first turned on by the control means 23, starting from the heating process. After detecting boiling by the temperature detection means 22 during heating, for example, the heating means 21 is stopped 20 minutes after detecting 95 ° C. As a result, the food material in the container 6 becomes soft when heated in a boiling state for 20 minutes. And it progresses to a cutting process and cuts food material. If the food material close to 100 ° C. after the heating step is immediately cut, high-temperature food material, particularly liquid components, will be spilled out, so it is desirable to make the rotation speed of the cutter 9 slow. Alternatively, by controlling the temperature detection means 22 to move to the cutting process after detecting that the temperature of the container 6 has decreased to, for example, 65 ° C., cutting can be performed without spilling high-temperature food material.

Examples of foods that can produce nutrients in the enzymatic reaction steps (1) and (2) of the menu button 24 include the following. For example, in the production of GABA, tomatoes, potatoes, mandarin oranges, shiitake mushrooms, cabbage, carrots, etc. that contain a lot of GABA-derived free glutamic acid, pumpkins, carrots, peppers, spinach, yogurt, beans, etc. that contain a lot of GABA-producing enzymes Are used in combination. By combining foods in this way, you can make a soup with a lot of GABA. In addition, there is a combination of beans and mushrooms that can add nutritional components through an enzyme reaction process. In this combination, mushroom proteolytic enzymes can break down the bean protein and produce more blood pressure-inhibiting peptides. In addition, in potatoes, starch contained in cocoons is decomposed with starch-degrading enzymes contained in cocoons themselves to make them in a highly digestible state, and sweetness and the like can be increased.

  As described above, the electric cooker according to the present invention can prevent the oxidation of nutritional components, add new nutritional components, and automatically cook soup with high nutritional value. It can also be used as a cooking device for business use.

Sectional drawing of the electric cooking device in embodiment of this invention Sectional drawing which shows the state which removed the container of the electric cooker (A) Process drawing which shows cooking process of cooking menu (1) of the electric cooker (b) Characteristic diagram showing the same temperature state (A) Process drawing showing cooking process of cooking menu (2) of the electric cooker (b) Characteristic diagram showing the same temperature state Process drawing which shows the cooking process of the cooking menu (3) of the electric cooker Process drawing which shows the cooking process of the cooking menu (4) of the electric cooker (A) Process drawing showing cooking process of cooking menu (5) of the electric cooker (b) Characteristic diagram showing the same temperature state

DESCRIPTION OF SYMBOLS 1 Main body 2 Motor 6 Container 9 Cutter 15 Lid 16 Intake means 16a Suction pump 17 Intake port 18 Ventilation path 19 Exhaust port 20 Switching valve 21 Heating means 22 Temperature detection means 23 Control means 24 Menu button

Claims (5)

A body with a built-in motor;
A container detachably mounted on the main body;
A cutter that is connected to the motor and rotated to place food on the container to cut food in the container;
Heating means for heating the inside of the container;
A lid covering the container;
Temperature detecting means for detecting the temperature in the container;
Control means for controlling the heating means based on the signal of the temperature detection means,
The control means includes an inhalation step for reducing the inside of the container to a low oxygen state in the cooking program, and an enzyme reaction step for promoting an enzyme reaction of food after the inhalation step. In the enzyme reaction step, An electric cooker that controls heating of the inside of the container by the heating unit based on the detected temperature detected by the temperature detection unit . The intake means includes a suction pump, an intake port that sucks air in the container, an exhaust port that discharges the sucked air to the outside of the container, a ventilation path that connects the intake port and the exhaust port, and opens and closes the ventilation path The electric cooker according to claim 1, further comprising a switching valve that freely switches, and operating in an intake process to suck and reduce the air in the container to a low oxygen state. The cooking program of the control means is constant in an intake process in which the inside of the container is depressurized by the intake means to make a low oxygen state, a first cutting process in which the food is cut by the cutter after the intake process, and the food is cut. The electric cooking device according to claim 1 or 2, further comprising an enzyme reaction step for maintaining the time to promote an enzyme reaction, and a heating step for heating by a heating means after the enzyme reaction step. The electric cooking device according to any one of claims 1 to 3, wherein the enzyme reaction step causes the enzyme reaction by holding the temperature in the container from 35 ° C to 60 ° C for a predetermined time. The electric cooking device according to claim 3 or 4, wherein a second cutting step is added after the heating step.