JP6672546B2 - Cooking device - Google Patents

Description

  The present invention relates to a cooker having an automatic bread making function that can mainly produce bread and the like at home.

  Patent Document 1 discloses, as a cooking device for producing bread from rice, a bread making device in which rice grains are pulverized by a mill into a paste, kneaded to make bread dough, and baked to finish the bread.

  Further, in another patent document 2, while bread ingredients stored in a bread case are heated and kneaded in a main body to obtain bread dough, yeast is automatically transferred from a charging case provided in a lid to bread dough in a bread case. A dosing bread maker is disclosed.

JP 2011-45410 A JP 2011-10910 A

  However, the conventional cooking device has the following problems.

  When bread is manufactured by putting powder such as flour (strong flour) or yeast into the input case, if the input case is provided just above the heated bread case, the temperature of the powder in the input case will rise, There was a risk that the flour would harden or the yeast would die and no longer ferment.

  As shown in Patent Document 2, the bottom wall of the charging case is formed of a rotatable lower lid, and when the lower lid is opened, the powder in the charging case is charged into the pan case. . However, there is a problem that the lower lid is fluttered due to the opening moment when the lower lid is completely opened due to the opening operation of the lower lid, and the powder is scattered around the bread case.

  The side wall of the charging case is formed in a tapered shape in which the upper side is expanded from the lower side so that powder can be easily inserted from the upper side. However, when the lower lid is opened, the powder remains attached to the side wall of the charging case, and there is a complaint that the powder cannot be reliably charged into the pan case.

  Yeast bacteria, which are powders placed in the charging case, die when the temperature rises to 60 ° C. or higher. Therefore, the temperature of the charging case needs to be 60 ° C. or lower. Further, when the temperature of the charging case becomes high, there is a problem that the flour, which is the powder, is hardened. In particular, the openable lower lid that faces the baking chamber that houses the bread case and that constitutes the bottom wall of the charging case is hot, and the powder that contacts the lower lid is likely to be hot.

  In order to show the user the amount of powder to be set in the charging case, it is necessary to show some indicia, for example, by printing. However, the addition of such a process itself has a problem of increasing costs.

  When the charging case is composed of a case main body having a hollow portion having a gap formed at one end and a packing attached to the gap of the case main body, when the liquid enters the hollow portion from the gap, the liquid is discharged to the outside of the charging case. Can not be discharged to the public, causing problems in hygiene.

  In the case where a transparent member is provided so that the inside of the charging case can be visually recognized, there is a problem in that when heat rising from the charging case reaches the transparent member, the temperature of the member to which the transparent member is attached rises.

  If the bottom wall of the charging case is designed to be opened and closed manually by taking into account the cleanability of the charging case, there is a problem that the bottom wall is opened and the powder falls from the charging case during normal operation. there were.

  When the charging case is constituted by a case body having a hollow portion having a gap formed at one end thereof and a packing attached to the gap of the case body, in order to prevent a problem in hygiene in the hollow portion from the gap. It is necessary to increase the adhesion between the case body and the packing.

  The charging case is configured such that a lower lid rotatably provided around a hinge portion is formed as a bottom wall, and when the lower lid is closed, the ears of the packing attached to the case body are pressed. However, when the lower lid is closed and the packing is pressed against the lower lid, if the ears are excessively deformed, there is a problem that a part of the lower lid and the packing becomes insufficiently sealed.

  The lid provided with the charging case is constituted by a main body lid rotatably provided with respect to the main body, and an upper lid fitted on the upper side of the main body lid. The lid was opened by fitting the main body lid and the upper lid. When the lower lid of the charging case is opened in this state and the main lid and the upper lid are disengaged from each other, the upper lid may be opened relative to the main lid and the main body may fall over.

  In order to knead dough from bread ingredients, it is necessary to fit a kneading tool to the rotating shaft. However, simply inserting the kneading tool into the rotating shaft does not determine the directionality of the kneading tool, and small pieces rubbed from the kneading tool when the kneading tool is inserted may adhere to the bread dough.

  The cooking appliance is provided with a battery so as to be able to provide the minimum necessary power even when the power supply from the power cord is interrupted. However, a separate battery case for accommodating the battery in the cooker must be provided, and an inexpensive and simple structure for the cooker cannot be realized.

  A first object of the present invention is to provide a cooker capable of reducing a rise in temperature of a lower lid serving as a bottom wall of a charging case.

  According to the first aspect of the present invention, since the lower lid has a heat insulating structure having an air layer, the lower lid, which forms the bottom wall of the charging case facing the firing chamber, is a part facing the firing chamber, but its temperature rise is reduced. Can be reduced.

According to the first aspect of the present invention, by blowing air into the air layer of the lower lid, the temperature of the lower lid is further prevented from rising, and in particular, the temperature rise on the upper face of the lower lid that closes the hole on the lower face of the charging case is effectively prevented. Can be prevented. For this reason, it is possible to suppress the temperature rise of the powder such as yeast or flour put in the input case and bake delicious bread.

According to the second aspect of the present invention, even if the bread ingredients in the bread case are heated and the temperature of the lid rises, the wind from the blower is forced to flow, so that the powder stored in the dosing case is removed. Thermal effects can be avoided as much as possible .

  According to the first aspect of the present invention, it is possible to provide a cooking device capable of reducing an increase in temperature of the lower lid that forms the bottom wall of the charging case.

According to the first aspect of the present invention, it is possible to bake delicious bread by suppressing the temperature rise of powder such as yeast and flour put in the charging case.

According to the invention of claim 2 , it is possible to provide a cooking device capable of suppressing an increase in the powder temperature in the charging case.

It is a whole longitudinal section of a cooking appliance in this embodiment. FIG. 2 is a front view of the main body with an outer member removed. It is the perspective view seen from the upper surface opening of a pan case same as the above. FIG. 2 is a perspective view of the bread blade alone. It is sectional drawing of the principal part in the state where the opening-and-closing plate of a charging case is closed. FIG. 3 is a cross-sectional view of a main part of the charging case in a state where an opening / closing plate is open. It is sectional drawing of the principal part which showed the case part cross section same as the above. FIG. 4 is a perspective view of the lid with the upper lid opened with respect to the main body lid. FIG. 3 is a perspective view of the lid with the main body lid and the upper lid both opened. FIG. 4 is an exploded perspective view of a main part of the lid. FIG. 2 is a cross-sectional perspective view of the upper lid and a partially enlarged view thereof. It is a perspective view of a charging case same as the above. It is the perspective view which showed the principal part cross section of the same as the above. It is the perspective view which showed the principal part cross section of the same as the above. It is a principal part perspective view of a charging case same as the above. It is the perspective view which showed the principal part cross section of the same as the above. It is a principal part sectional view of a charging case same as the above. It is a figure which shows the schematic structure of a cooking device with a lid opened. FIG. 2 is a partially exploded perspective view of the cooking device as viewed from the back. It is a schematic explanatory drawing which shows another modification of a cooking device same as the above. It is a schematic explanatory drawing which shows another modification of a cooking appliance same as the above. FIG. 3 is a block diagram showing an electrical configuration of the above. It is a front view of an operation part same as the above. It is explanatory drawing which shows the schematic structure of a cooking device typically. It is a graph which shows the relationship between the temperature of each part in a bread case and time in a conventional example. It is a graph in this embodiment which shows the relationship between the temperature of each part in a bread case, and time. It is a flowchart which shows the procedure from a reservation start to a baking process same as the above. It is explanatory drawing which shows the required time according to the room temperature in each process in the bread-making process from a reservation start to heat retention same as the above. It is explanatory drawing which shows the example of a setting of the same as above.

  Hereinafter, preferred embodiments of a cooker according to the present invention will be described with reference to the accompanying drawings.

  1 and 2 are overall longitudinal sectional views of a cooking device having an automatic bread-making function in the present embodiment.

  In each of these drawings, reference numeral 1 denotes a box-shaped main body, and an operation unit 2 is provided at a front portion of an upper surface of the main body 1. The operation unit 2 includes an operation body 3 including various operation keys and a display body 4 such as an LED or a liquid crystal panel.

  The main body 1 is configured by providing a housing chamber 6 also serving as a firing chamber also formed in a bottomed cylindrical shape inside an outer member 5 as an exterior body formed in a bottomed cylindrical shape. The accommodation room 6 has an open top surface, from which a pan case 7 as a container is placed. The pan case 7 is made of metal, is provided detachably with respect to the main body 1, and is formed in a bottomed cylindrical shape having an open upper surface, similarly to the storage chamber 6. Heating means 8 is arranged inside the accommodation room 6 so as to surround the pan case 7 accommodated in the accommodation room 6. The heating means 8 is composed of, for example, a sheathed heater, and one or more heating means 8 are provided facing the side of the pan case 7.

  Inside the main body 1, a pan case support 9 is fixed at a position corresponding to the center of the accommodation room 6. The pan case support 9 has a concave shape that is recessed downward, and the inside is exposed to the inside of the storage chamber 6. The pan case supporting portion 9 receives a cylindrical pedestal (not shown) fixed to the bottom surface of the pan case 7 and supports the pan case 7. The pedestal of the pan case 7 fits into the pan case supporting portion 9. It is configured to fit. At the center of the pan case supporting portion 9, a rotatable stainless steel blade shaft 12 is vertically supported. The lower end of the blade shaft 12 protrudes from the lower surface of the pan case support 9, and a rotation transmission mechanism 13 including a pulley or a belt is connected to the lower end of the blade shaft 12.

  As shown in FIGS. 3 and 4, at the center of the bottom of the pan case 7, the upper end of the above-described blade shaft 12 is vertically supported after taking measures against sealing. At the upper end of the cylindrical blade shaft 12, a mounting portion 15 having a non-circular D-shaped cross section is provided in order to detachably mount the bread blade 14 as a kneading tool with respect to the blade shaft 12. The pan blade 14 is made of aluminum made of a material different from that of the blade shaft 12, and has a plate-shaped blade portion 16 and a cap-shaped fitting portion 17 that can be attached to or detached from the mounting portion 15. By inserting the mounting portion 15 of the blade shaft 12 into the D-shaped hole 18 formed in the portion 17, the pan blade 14 is fitted so that the blade portion 16 is oriented in a predetermined direction with respect to the blade shaft 12. Is done. Further, even if the bread blades 14 rub during this fitting, small pieces from the bread blades 14 remain in the mounting portions 15 with the steps, and are less likely to adhere to the bread dough in the bread case 7.

  The mounting portion 15 located at the upper end of the blade shaft 12 protrudes upward from the center of the inner bottom surface of the pan case 7. By inserting a hand through the upper opening of the pan case 7, the pan blade 14 can be easily attached or detached. can do. When the blade shaft 12 rotates with the bread blade 14 attached to the blade shaft 12, the blade portion 16 turns around the blade shaft 12 inside the pan case 7.

  A motor 21 serving as a drive source of the blade shaft 12 is attached and fixed to a lower portion of the main body 1. A rotating output shaft 22 projects from the lower surface of the motor 21, and the above-described rotation transmission mechanism 13 is connected to the output shaft 22. Therefore, the motor 21, the rotation transmission mechanism 13, the blade shaft 12, and the bread blade 14 are provided as kneading means 23 for kneading the bread raw material put in the bread case 7 into bread dough.

  Inside the main body 1, a fuse 25 attached to the outer surface of the storage chamber 6 and two blowers, that is, cooling fans 26 and 27 are provided. The fuse 25 is provided as a safety device that is blown when the temperature in the storage chamber 6 rises abnormally when the heating means 8 is short-circuited, and cuts off the power supply to each part of the cooking device. The one cooling fan 26 sends out wind to a lid 31 described later, and is provided immediately below the operation unit 2. Further, the other cooling fan 27 is for sending air into the accommodation room 6 that accommodates the pan case 7, and is attached and fixed to the outer surface of the accommodation room 6. As is well known, the configuration of the cooling fans 26 and 27 themselves is constituted by a fan rotated by a motor and a casing surrounding the fan to form an air tunnel, and the casing is provided with an air inlet and an air outlet, respectively. Can be A hole 65 is provided on the side surface of the housing chamber 6 for sending the air from the cooling fan 27 into the housing chamber 6 for circulation.

  In addition, a temperature sensor 28 as first temperature detecting means for detecting the temperature of the object to be cooked in the housing chamber 6 and thus in the pan case 7 is provided on the outer surface of the housing chamber 6, and an outside air temperature around the cooking device is detected. A temperature sensor 29 is provided as second temperature detecting means. The cooling fans 26 and 27 and the temperature sensors 28 and 29 may be mounted at positions other than those shown in FIGS. 1 and 2 as long as the same purpose is achieved. In addition, according to various operation signals from the operating body 3 and detected temperatures from the temperature sensors 28 and 29, the amount of heating of the heating means 8, the amount of air blown from the cooling fans 26 and 27, and the operation of the motor 21 and the like are controlled. As control means for controlling, a control unit 30 such as a microcomputer is provided.

  As shown in FIGS. 5 to 9, the upper surface of the main body 1 behind the operation unit 2 is covered with a lid 31. The lid 31 is attached to the rear side of the main body 1 with a shaft 32, and is configured to pivot about the shaft 32 so that the opening on the upper surface of the main body 1 can be freely opened and closed.

  The lid 31 is configured by combining a main body lid 34 attached to the main body 1 via a shaft 32 and an upper lid 35 that covers the upper surface of the main body lid 34. The upper lid 35 is attached to the back side of the main body cover 34 by a hinge body 36, and is configured to pivot about the hinge body 36 so that the opening on the upper surface of the main body cover 34 can be freely opened and closed. On the front side of the upper lid 35, an upper lid opening / closing lever 37 that can be detachably engaged with the main body lid 34 is provided so as to be manually operable. Then, when the upper lid opening / closing lever 37 is pressed, the engagement between the main lid 34 and the upper lid 35 is released, and the upper lid 35 can be opened with respect to the main lid 34 by lifting the front side of the upper lid 35 from this state. Become. FIG. 8 shows a state where the upper lid 35 is opened.

  Opening knobs 38 protruding outward are provided on both front side surfaces of the main body cover 34, and the upper cover 35 is engaged with the main body cover 34 to hold the opening / closing knob 38. The entire lid 31 including the upper lid 34 and the upper lid 35 can be opened and closed. FIG. 9 shows a state in which the entire lid 31 is opened.

  The lid 31 is provided with a charging case 41 for charging powder such as yeast or flour into the pan case 7 during cooking. The charging case 41 is mounted directly on the pan case 7 and is mounted on a hollow case mounting portion 42 provided on the main body cover 34, and can be attached and detached from the upper surface side of the main body cover 34 with the upper cover 35 opened. Has become. When the upper lid 35 is closed, the upper lid is opposed to the upper surface of the charging case 41 so that the powder in the charging case 41 can be visually recognized from the upper opening side of the charging case 41 attached to the main body lid 34. A glass window 44, which is a plate-shaped transparent member, is provided at 35. The glass window 44 is tightly fixed to the upper lid 35 with a packing 45 made of an elastic material such as rubber interposed at the periphery thereof.

  As shown in FIG. 10, the main body cover 34 is attached to and fixed to the lower side of the input case base 47, which forms the skeleton of the main body cover 34, and the upper surface of the storage chamber 6 when the lid 31 is closed. , And a steam port cover 49 that covers the upper surface of the charging case base 47, constitutes an outer shell thereof. In addition, a tubular steam port unit 51 that forms a steam passage 50 described later is disposed inside and behind the main body cover 34. One end of the steam port unit 51 is attached and fixed to a steam intake hole 53 of a charging case base 47 via a packing 52 made of an elastic material such as rubber, and the other end of the steam port unit 51 is provided on a steam port cover 49. It is provided facing the steam port 54. The steam intake hole 53 of the charging case base 47 communicates with an opening 55 formed behind the inner lid 48. As described above, the case attachment portion 42 that is opened is provided substantially at the center of the main body cover 34. The case attachment portion 42 is provided so that steam does not enter the inside of the main body cover 34 from the gap between the charging case 41 and the main body cover 34. Another packing 56 that is in close contact with the charging case 41 is disposed on the side wall of the mounting portion 42.

  As shown in FIG. 11, the upper lid 35 has an outer shell formed by an upper lid base 58 that forms a skeleton of the upper lid 35 and an upper lid cover 59 that covers the upper surface of the upper lid base 58. Here, since the upper lid cover 59 forming the outer surface of the cooker is formed of a resin material having lower heat resistance than the upper lid base 58, the temperature rise of the glass window 44 facing the charging case 41 causes the upper lid base 58 to rise. The glass window 44 is sandwiched between an upper lid base 58 and an upper lid cover 59 which are arranged with a space 60 therebetween, with the peripheral edge thereof held by a packing 45 so as not to extend.

  In addition, a printing unit 61 for blindfolding the contents inside the lid 31 is formed by printing on the periphery of the upper surface of the glass window 44 located near the boundary of the upper lid 35. The printing portion 61 forms a slight convex portion on the surface of the flat glass window 44, but what should be noted here is that the printing portion 61 is provided on the upper surface of the glass window 44 instead of the lower surface. That is, if the printing unit 61 is formed on the lower surface of the glass window 44 facing the charging case 41, the printing unit 61 may be peeled off together with the powder fixed on the lower surface of the glass window 44. In this regard, the powder from the charging case 41 is unlikely to adhere to the upper surface of the glass window 44. If the printing unit 61 is provided only there, the risk of peeling the printing unit 61 can be naturally avoided.

  Next, the configuration of the charging case 41 shown in FIG. 12 will be described. The charging case 41 includes a case main body 71 having an upper surface and a lower surface opened, and an opening / closing plate 72 for closing a lower surface opening of the case main body 71. The opening / closing plate 72 forming the bottom wall of the charging case 41 has a double plate structure in which a first lower lid 73 and a second lower lid 74 are arranged side by side. Between them, a cooling air passage 75 is formed as an air layer through which the wind from the cooling fan 26 passes. One side of the first lower cover 73 and the second lower cover 74 is attached to a lower portion of one side of the case main body 71 by a hinge shaft 76, and the lower surface opening of the case main body 71 is centered on the hinge shaft 76 as a fulcrum. Can be freely opened and closed. Here, the hinge shaft 76 of the first lower lid 73 and the second lower lid 74 is shared, thereby reducing the number of parts and cost.

  In the present embodiment, in order to avoid a thermal effect when the temperature of the storage chamber 6 and thus the lid 31 rises with the energization of the heating means 8, the cooling fan is provided not on the lid 31 covering the upper surface opening of the main body 1 but on the main body 1. 26 are provided. As shown in FIGS. 7 and 9, an air passage opening 78 connected to an outlet of the cooling fan 26 is provided at an upper portion of the main body 1 to guide the air from the cooling fan 26 to the cooling air passage 75. At the same time, an air guide port 79 is provided on the side surface of the inner lid 48 facing the air path opening 78, and the space between the input case base 47 and the inner lid 48 is used to make the case between the air guide port 79 and the main body cover 34. The cooling air passage 75 of the charging case 41 attached to the mounting portion 42 is communicated with the cooling case 75. Further, the cooling air passage 75 communicates with the steam passage 50 through the steam intake hole 53 of the charging case base 47, whereby the air from the cooling fan 26 is taken in from the air passage opening 78 to the air guide port 79. After being guided to the cooling air passage 75, the cooling air is discharged from the cooling air passage 75 to the outside of the cooker through the steam passage 50, which is a steam exhaust passage.

  As described above, the base end side of the opening / closing plate 72 is attached to a lower portion of one side of the case main body 71 by the hinge shaft 76, but the distal end side of the opening / closing plate 72 is locked by the movable portion 81 provided on the case main body 71, The upper surface of the opening / closing plate 72 is pressed against a packing 82 made of an elastic material such as rubber provided on the periphery of the lower opening of the case main body 71, so that the lower opening of the case main body 71 is sealed by the opening / closing plate 72.

  In the present embodiment, a solenoid 63 (see FIG. 22) is provided inside the main body 1 as a configuration for moving the movable portion 81 of the charging case 41 with the lid 31 closed. The solenoid 63 serves as a drive source for switching the open / close plate 72 from the closed state to the open state. When the solenoid is energized upon receiving a drive signal from the control unit 30 during cooking, the movable unit 81 is pressed. As a result, the locking between the movable portion 81 and the opening / closing plate 72 is released, and the opening / closing plate 72 is opened around the hinge shaft 76 by its own weight. Further, by the opening operation of the opening / closing plate 72, a braking force is applied to the opening / closing plate 72 when the opening / closing plate 72 is opened so that the opening / closing plate 72 is not fluttered by the opening moment when the opening / closing plate 72 is completely opened. A brake spring 83 to be generated is disposed on the hinge shaft 76. Thus, the powder in the charging case 41 is dropped and injected into the pan case 7 located directly below the pan case 7 through the open lower surface of the opening / closing plate 72 without scattering around the pan case 7.

  The second lower cover 74 is provided to be detachable from the first lower cover 73 by a fixing member 84. The fixing member 84 is configured by using one of the first lower cover 73 and the second lower cover 74 as a locking portion and the other as a locked portion. The second lower lid 74 alone can be opened from the first lower lid 73 while the second lower lid 74 is locked to the movable portion 81. Thereby, the cooling air path 75 between the first lower lid 73 and the second lower lid 74 can be easily cleaned.

  The case main body 71 is configured by providing a heat insulating space 87 between a case portion 85 that is a member for storing powder and an outer surface portion 86 that is a member that forms an outer surface of the charging case 41. At the lower end, which is one end of the case body 71, a gap 88 that connects the heat insulating space 87 and the outside of the case body 71 is formed. The heat insulating space 87 and the gap 88 are formed on the entire outer periphery of the side wall 89 so as to surround the side wall 89 of the case main body 71 that defines a storage area for the powder 71. Thus, by providing the heat insulating space 87 in the charging case 41, it is possible to suppress a rise in the temperature of the powder in the charging case 41.

  In the present embodiment, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 is formed to be larger than vertical. That is, the side wall 89 of the charging case 41 is formed in a reverse tapered shape in which the lower side is expanded from the upper side. Although not shown here, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 may be perpendicular. In any case, if the angle of the side wall 89 is defined in this way, when the opening / closing plate 72 is opened, the powder falls from the side wall 89 of the charging case 41 without adhering thereto, and is applied to the opening / closing plate 72 by the brake spring 83. In combination with the application of the braking force, the powder can be reliably injected into the pan case 7 from the injection case 41.

  5 and 6, an arrow F indicates an air flow F during cooking. As shown in FIG. 5, until the powder is supplied from the charging case 41 to the pan case 7, the control unit 30 operates the cooling fan 26, so that the wind discharged from the cooling fan 26 The air enters the air inlet 79 of the inner lid 48 from the air passage opening 78 and passes through the cooling air passage 75 formed at the bottom of the charging case 41. As a result, the bread raw material in the bread case 7 is heated by the heating means 8, and even if the temperature of the storage chamber 6 and the lid 31 rises, the cooling air passage 75 through which the wind from the cooling fan 26 forcibly flows is provided. Thermal influence on the powder stored in the charging case 41 can be avoided as much as possible.

  Further, as the bread raw material in the bread case 7 is heated, steam is generated from the pan case 7 into the storage chamber 6, and when the steam enters the steam passage 50 through the opening 55 formed in the inner lid 48. Then, the air is mixed with the air from the cooling fan 26 that has passed through the cooling air passage 75. Therefore, it is possible to safely discharge the steam from the inside of the main body 1 to the outside of the cooking appliance while lowering the temperature of the steam passing through the steam passage 50.

  On the other hand, as shown in FIG. 6, after the powder is charged from the charging case 41 into the pan case 7, the opening / closing plate 72 of the charging case 41 is in an open state. In this case, the steam generated from the pan case 7 into the storage chamber 6 passes through the steam passage 50 from the cooling air passage 75 and the bottom of the opened charging case 41 as well as the air guide port 79 of the inner lid 48 described above. Is discharged outside the cooker. In addition, by sending the wind from the cooling fan 26 toward the steam passage 50, the temperature of the steam passing through the steam passage 50 can be reduced.

  Next, a detailed configuration of the above-described charging case 41 will be described with reference to FIGS.

  As shown in FIG. 13, the packing 82 is attached to the mounting portion 91 which is attached to the gap 88 of the case main body 71, and projects outward from the gap 88 of the case main body 71. The ear 92 is pressed. Further, the case portion 85 here has a parting line 93 in the form of a projection formed when it is formed by a mold (not shown) which is divided into upper and lower portions, and is formed on a side wall 89 thereof. This parting line 93 is provided at a position serving as a guide for the amount of powder to be set in the charging case 41, thereby enabling the user to be shown a guide for the amount of powder without increasing the number of steps. .

  FIG. 14 shows a cross section in a state where the lower end of the charging case 41 faces upward. In this figure, here, the heat insulating space is located at a position close to the height H (the height of the upper end of the mounting portion 91) of the packing 82 entering the heat insulating space 87 as a hollow portion and higher than the height H. A plurality of liquid draining holes 94 are provided to communicate the opening 87 with the outside of the charging case 41. The drain hole 94 is provided in the outer surface 86 of the case body 71, but may be provided in the case 85. With such a liquid drain hole 94, when the charging case 41 is oriented in the original direction, the liquid that has entered the heat insulating space 87 from the gap 88 is injected from the liquid drain hole 94 without remaining in the heat insulating space 87. It is discharged outside the case 41.

  FIG. 15 shows the configuration around the above-described movable portion 81 with the lower end of the charging case 41 facing upward. The movable portion 81 is provided with a slidable hook portion 96 that allows the user to manually open the opening / closing plate 72 in addition to a solenoid operating body 95 that is pushed and operated by a solenoid (not shown). The hook portion 96 is small and arranged at a position where it can be touched by a hand, but is provided at a position where it can be slid only from the lower side of the input case 41, and has a structure which is not easily touched by a hand at normal times. In other words, by providing the hook portion 96, the opening / closing plate 72 can be opened and closed using the hook portion 96 when cleaning the charging case 41. However, the hook portion 96 is normally located at a position where it can be operated only from below. Since it is not easily touched, the powder can be prevented from dropping due to misuse.

  FIG. 16 shows that the packing 82 serves as a seal portion at a position close to the powder stored in the charging case 41, that is, a position near the open end of the gap 88, in order to seal the space between the case body 71 and the packing 82. The projection 97 is provided. Here, the projection 97 is formed integrally with the packing 82. Instead, an adhesive such as RTV (Room Temperature Vulcanizing: room temperature curing) rubber separate from the packing 82 is used as a seal portion. No problem. This effectively prevents the liquid from seeping out between the case main body 71 and the packing 82 by the projections 97, and can enhance the hermeticity between the case main body 71 and the packing 82.

  FIG. 17 shows a positional relationship between the packing 82 and a first lower lid 73 of an opening / closing plate 72 that is rotatably provided around a hinge shaft 76 serving as a hinge. In the drawing, S indicates a trajectory accompanying opening and closing of the opening / closing plate 72. Here, a rib 98 is formed at the lower end of the case body 71 in order to prevent deformation of the ear 92 of the packing 82. When the opening and closing plate 72 is closed and the packing 82 is pressed against the opening and closing plate 72, the rib 98 is deformed until the ear portion 92 enters the side wall 89 side, and the sealing between the opening and closing plate 72 and the packing 82 is insufficiently sealed. This is provided in order to prevent the occurrence of such a portion. In other words, if the rib 98 shown in FIG. 17 is provided, when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, the ear portion 92 abuts against the rib 98 and further deformation is prevented, The space between the opening / closing plate 72 and the packing 82 can be reliably sealed. Since the deformation of the ear portion 92 becomes remarkable especially at a portion strongly pressed against the opening / closing plate 72 near the hinge shaft 76, the rib 98 is provided at least on one side of the case main body 71 located on the hinge shaft 76 side. If provided, insufficient sealing between the opening / closing plate 72 and the packing 82 can be reliably eliminated.

  FIG. 18 is a diagram illustrating a detailed configuration of the lid 31 including the charging case 41. As described above, the main body cover 34 and the upper cover 35 constituting the cover 31 are fitted by the fitting portion 99 including the upper cover opening / closing lever 37, and rotate together about the shaft 32. FIG. 18 shows a state in which the main body cover 34 and the upper cover 35 are fitted by the fitting portion 99, and the cover 31 is opened from the opening of the main body 1.

  Here, if the fitting force between the main body cover 34 and the upper cover 35 is smaller than the force required to open the opening / closing plate 72, which is the lower cover of the charging case 41, the user can remove the opening / closing plate 72 in the state of FIG. When opened, the upper lid 35 is detached from the main body lid 34 and opened, which may cause the main body 1 to fall down. Therefore, in the present embodiment, the fitting force between the main body cover 34 and the upper cover 35 is made larger than the force for opening the open / close plate 72, so that when the user opens the open / close plate 72, the main cover 34 is moved from the upper cover 35 to the upper cover 35. Can be prevented from coming off and opening, and problems such as the body 1 falling down can be prevented.

  FIG. 19 is a diagram illustrating a detailed configuration of the main body 1 described above. In the figure, reference numeral 101 denotes a concave code box provided on the back surface of the main body 1, in which a flexible power supply cord 102 for supplying power to each part of a cooking appliance such as the control unit 30 is provided so as to be housed therein. Can be Reference numeral 103 denotes a battery case provided inside the code box 101. The battery case 103 has a detachable holding portion 105 for holding a flat button battery 104. Reference numeral 106 denotes a cord box cover which closes the opening of the cord box 101 so that the cord box 101 can be opened and closed. Regardless of whether the cord box cover 106 is opened or closed, the battery case 103 is exposed from the cord box 101 and a button holding button is provided from the battery case 103. The part 105 can be taken out so that the button battery 104 can be replaced. The button battery 104 as a primary battery supplies the minimum necessary power to the cooking device even when the power supply to the cooking device by the power cord 102 is interrupted. It is used for the setting storage function.

  In this case, a cord box 101 for accommodating a power cord 102 is provided in the main body 1, and a battery case 103 for containing a button battery 104 is provided in the cord box 101. There is no need to provide it at another part, and an inexpensive and simple structure can be realized.

  As for the detailed configuration of the charging case 41, the lid 31, and the main body 1, only one or a plurality of them may be employed, or all of them may be employed. Further, the present invention may be applied to a modified example described later.

  FIG. 20 and FIG. 21 show another modified example of the mounting position of the charging case 41. In FIG. 20, a pan case 7 (not shown) is housed in a housing room 6, which is a housing having an open top surface, and a charging case 41 is arranged in the lid 31 so as not to face the top surface of the housing room 6. I have. In this case, in order to guide the powder from the charging case 41 to the pan case 7, an inclined introduction pipe 111 is provided in the cooking device, and an opening / closing lid 112 for opening and closing the lower end opening of the introduction pipe 111 is provided. You. The opening / closing lid 112 may be opened / closed by the weight of the powder, or may be provided with opening / closing means and opened / closed by an electric drive signal.

  By arranging the charging case 41 beside the upper surface of the storage chamber 6 so as not to be directly above the storage chamber 6 serving as a heat source, it is possible to suppress a rise in powder temperature in the charging case 41. Moreover, in this case, it is only necessary to devise the location of the charging case 41, so that the cooling structure can be simplified and the cost can be reduced.

  In FIG. 21, the charging case 41 shown in FIG. 20 is installed as a single unit outside the lid 31 instead of inside the lid 31 that covers the upper surface of the storage chamber 6. Therefore, there is no need to provide the charging case 41 inside the lid 31, and the structure of the lid can be simplified and made compact. Further, the charging case 41 is not affected by the heat from the cooker, and the cooling fan 26 in the main body 1 and the accompanying cooling structure of the charging case 41 can be dispensed with.

  And also here, in order to guide the powder from the charging case 41 to the bread case 7, the inclined introduction pipe 111 is arrange | positioned in a cooking appliance. In addition, reference numeral 113 denotes a valve for opening and closing the introduction pipe 111, and reference numeral 114 denotes opening / closing means such as a solenoid connected to the valve 113. When a drive signal is supplied from the control unit 30 to the opening / closing means 114, the opening / closing means 114 operates. The valve 113 opens the introduction tube 11, and the powder from the introduction case 41 is introduced into the pan case 7 through the introduction tube 111. As shown side by side in the figure, the above-mentioned opening / closing lid 112 may be incorporated in place of the valve 113 and the opening / closing means 114, or in the modification shown in FIG. May be changed to

  Next, a control system related to the cooking device will be described with reference to FIG. In the figure, in the control unit 30, an operating body 3, temperature sensors 28 and 29 are electrically connected to input ports, respectively. The temperature sensor 28 is provided as temperature detecting means for detecting the temperature of the food placed in the container 7, and the temperature sensor 29 is provided as room temperature detecting means for detecting and acquiring the room temperature outside the cooking appliance. Further, a heater drive circuit 121 for driving the heating means 8 as a heater, a motor drive circuit 122 for driving the motor 21, a solenoid drive circuit 123 for driving the solenoid 63, and a cooling unit for the lid 31. A fan drive circuit 124 for driving a cooling fan 26 as a device, a fan drive circuit 125 for driving a cooling fan 27 as a cooling device for the main body 1, and a display drive circuit for driving the display 4 126 are connected to the output ports of the control unit 62, respectively.

  The control unit 30 reads out a program related to a cooking process incorporated in a storage unit (not shown) based on an operation signal from the operation body 3 and detection signals from the temperature sensors 28 and 29, and , A control signal is sent to the motor drive circuit 122, the solenoid drive circuit 123, the fan drive circuit 124, the fan drive circuit 125, and the display drive circuit 126 to control the heating means 8, the motor 21, the solenoid 63, It controls the cooling fans 26 and 27 and the display 4 respectively. In addition, the control unit 30 includes, among programs stored in the storage unit, a bread dough control unit 131 that generates bread from the food to be cooked in the bread case 7. And pizza dough generation control means 132, glue generation control means 133 for generating glue using rice grains such as glutinous rice grains in bread case 7 as a raw material, and noodle generation control for generating udon dough in bread case 7. Means 134 and timer cooking control means 135 for baking the bread in the bread case 7 at the reserved time in cooperation with the bread generation control means 131 described above.

  The bread production control means 131 uses a raw material containing flour, yeast, liquid (water, milk, eggs, etc.) and salt, puts these raw materials in the bread case 7 and bake the bread, and a “wheat bread” course. Using a raw material containing yeast, liquid and salt, putting these raw materials in the bread case 7 and baking the bread in a shorter time than the "wheat bread" course, a "wheat bread hurry" course, and whole grain, yeast, liquid and Using a raw material containing salt, putting these raw materials in the bread case 7 and baking the bread, and a “whole wheat bread” course, and using a raw material containing rice grains, yeast, liquid and salt, putting these raw materials in the bread case 7 Using a “cooking bread” course for baking bread, and using ingredients including flour, rye flour, yeast, liquid and salt, put these ingredients in a bread case 7 and bread. "Rye bread" course to bake, and "wheat rice bread" course to bake bread using raw materials including flour, rice, yeast, liquid and salt, and put these raw materials in bread case 7, rice flour with wheat gluten, yeast A "rice flour bread" course in which these ingredients are put into a bread case 7 and the bread is baked using a raw material containing liquid and salt, and a bread case using raw materials containing wheat gluten-free rice flour, potato starch, yeast, liquid and salt 7 has a function of controlling the above-described operation of the control target in accordance with a specific course selected by operating the operating body 3 from a “wheat zero bread” course in which these ingredients are put into a bread pan.

  The dough generation control means 132 uses a raw material containing flour, yeast, liquid and salt, and includes a “wheat bread dough” course in which these raw materials are put into the bread case 7 to produce bread dough, and flour, yeast, liquid and salt. Using a raw material, a "wheat pizza dough" course in which these ingredients are put into the bread case 7 to produce pizza dough, and a raw material containing rice grains, yeast, liquid and salt, and these ingredients are put into the pan case 7 A "cooked dough" course for producing bread dough; a "rye bread dough" course for producing bread dough using raw materials including flour, rye flour, yeast, liquid and salt, and putting these ingredients in a bread case 7; From the “rice flour dough” course, which uses raw materials containing yeast, liquid and salt and puts these raw materials into bread case 7 to produce bread dough Corresponds to a particular course selected by the operation of the operation body 3 has a function of controlling the operation of the controlled object as described above.

  The glue generation control means 133 uses a raw material containing glutinous rice and liquid, and controls the operation of the above-described controlled object in accordance with the “mochi” course for generating glue by putting these raw materials in the bread case 7. Having.

  The kneading control means 134 controls the operation of the above-described controlled object in accordance with a "knea" course in which raw materials including strong flour, soft flour, and salt water are used, and the raw materials are put into the pan case 7 to produce udon dough. It has a function to do.

  Among the cooking courses performed by the bread generation control means 131, in each of the cooking courses except for the “cooking bread” course, from the state where all ingredients are first put in the bread case 7, “kneading” → “fermentation” → Each process of “baking” → “warming” is performed continuously. However, in the "Wheat bread hurry" course in which the yeast is increased from the "Wheat bread" course, half of the flour and liquid are put in the bread case 7, gluten is produced in the "kneading" process, and then put in the input case 41. The remaining flour and yeast are put into the bread case 7 later. This prevents the yeast initially placed in the pan case 7 from being over-fermented, particularly when timer cooking is performed by the timer cooking control means 135.

  In the "wheat zero bread" course, half of the potato starch is put into the bread case 7, and the rice flour is stirred while heating in the "kneading" process to produce glue of the potato starch and the liquid, and then put into the input case 41. The remaining potato starch is put into the bread case 7. Thereby, the effort of making glue with potato starch can be performed in the step of stirring the rice flour, and the effort can be saved.

  On the other hand, in the “cooking bread” course, first, rice grains, liquid and salt are put into the bread case 7, and yeast and, if necessary, strong flour or new flour are put into the charging case 41, and then “heating” → The steps of “cooling” → “kneading” → “fermentation” → “baking” → “keeping warm” are performed continuously.

  Further, among the cooking courses performed by the dough generation control means 132, in each of the cooking courses except for the “cooking dough” course, from the state where all the ingredients are first placed in the bread case 7, “kneading” → “fermentation” Are continuously performed. However, in the “cooking dough” course, first, rice grains, liquid and salt are put into the bread case 7, and yeast is put into the input case 41, and if necessary, strong flour or new flour is put in, then “heated” → The dough production control means 132 is configured to continuously perform the steps of “cooling” → “kneading” → “fermentation”.

  In addition, in the “mochi” course performed by the mochi generation control means 133, each step of “heating” → “kneading” is continuously performed from a state in which all the ingredients are first placed in the bread case 7. Further, in the "knea" course performed by the kneading control means 134, the "knea" process is performed from a state where all the ingredients are first placed in the bread case 7.

  FIG. 23 shows the configuration of the operation unit 2. In the figure, the operating tool 3 of the present embodiment includes a start key 3A, an off key 3B, a time advance key 3C, a time return key 3D, a reservation key 3E, a course advance key 3F, and a course return key 3G. And a baking color selection key 3H and a cooking pan key 3I. The display body 4 includes a course number display section 4A, a burned color display section 4B, a course name display section 4C, and a time / time display section 4D which are respectively arranged inside an LCD provided substantially at the center of the operation section 2. Also, in addition to the process display section 4E, a start lamp 4F arranged inside the start key 3A and a reservation lamp 4G arranged inside the reservation key 3E are provided. The configurations of the operation body 3 and the display body 4 are merely examples, and may be changed as appropriate in consideration of operability and displayability.

The course advance key 3F and the course return key 3G serving as the caustic are for selecting a specific cooking course from the above-described plurality of cooking courses provided in the control unit 30. In the present embodiment, the individual cooking courses and the course numbers (numbers) are stored in association with each other, and in the initial state immediately after the power cord 102 is inserted into the outlet, the “wheat bread” course with the course number “01” is stored. The course number is automatically selected by the control unit 30, and the course number “01” is displayed on the course number display unit 4A, and “wheat” and “bread” indicating the course names are displayed on the course name display unit 4C. . When the course advance key 3F is pressed, another cooking course with the course number increased by one is selected, and when the course advance key 3F is pressed, another cooking course with the course number decreased by one is selected, The course number and the course name are displayed on the course number display section 4A and the course name display section 4C, respectively. The cooking course displayed in the initial state may be other than the “wheat bread” course, and the course number may be represented by characters or symbols.

  In the present embodiment, in addition to the course advance key 3F and the course return key 3G that can sequentially select one cooking course from all the cooking courses, a “cooking bread” course, which is a specific cooking course, is one-touch. It is noted that a cooking pan key 3I key can be selected. When the cooking pan key 3I is pushed, the control unit 30 preferentially selects the “cooking” course regardless of the cooking course that has been selected, and the course number “4” is displayed on the course number display unit 4A. "04" is displayed, and "wheat" and "cooking bread" indicating the course name are displayed on the course name display section 4C.

  The start key 3A instructs the start of cooking by the control unit 30. When the start key 3A is pushed and operated, the control unit 30 starts a cooking process according to the selected cooking menu and turns on the start lamp 4F. . Further, during cooking, the process to be performed is lit on the process display unit 4E, and the process currently being performed is blinked on the process display unit 4E. Thereby, the user can immediately confirm what process is to be performed now and in the future with respect to the selected cooking menu on the common process display section 4E. Then, when the “baking” step is completed, the bread generation control means 131 blinks the start lamp 4F to notify the user of the finished bread, and turns on and displays “warm” on the process display section 4E. Then, the bread in the bread case 7 is kept at a predetermined temperature. On the other hand, the other dough generation control means 132, rice cake generation control means 133, and knead generation control means 134 turn off the start lamp 4F to notify the user of the completion of cooking, and also turn off all of the process display section 4E. All controlled objects other than the display 4 are turned off.

  The time advance key 3C and the time return key 3D, which are time keys, are used to change the current time measured by the timer means (not shown) of the control unit 30 or the reserved time set and stored in the timer cooking control means 135. belongs to. To adjust and change the current time, in the initial state immediately after plugging the power cord 102 into the outlet, pressing the time advance key 3C or the time return key 3D for a certain period of time causes the control unit 30 to display the time / time display unit 4D. The current time can be adjusted by blinking the time. Here, when the time advance key 3C is pressed, the time displayed blinking on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time displayed blinking on the time / time display unit 4D. By finally pressing the off key 3B, the control unit 30 sets the changed time as the current time, and the blinking display of the time / time display unit 4D is changed to the lighting display.

  On the other hand, in order to change the reservation time which is the time for baking the bread, the cooking key related to the bread generation control means 131 is selected with the above-mentioned course advance key 3F and course return key 3G, and then the reservation key 3E is pressed. When operated, the timer cooking control means 135 blinks the reservation lamp 4G, calls the reserved time set and stored, blinks the time on the time / time display section 4D, and makes the reserved time adjustable. can do. Here, when the time advance key 3C is pressed, the time displayed blinking on the time / time display unit 4D can be advanced, while when the time return key 3D is pressed, the time displayed blinking on the time / time display unit 4D. Finally, by pressing the start key 3A, the timer cooking control unit 135 sets the changed time as a reservation time, and causes the bread generation control unit 131 to bake the bread at the reservation time. Control. In addition, after the setting of the timer cooking is completed, until the cooking in the cooking course set by the pan generation control unit 131 is started, the reservation lamp 4G is turned on by the timer cooking control unit 135, and the start lamp 4F is turned off. To inform the user that timer cooking is to be performed.

  In addition, the baking color selection key 3H is used to select and set the baking color of the bread to, for example, any of "light", "standard", and "dark" in the "baking" step performed by the bread generation control means 131. The cut-off key 3B is operated to push all the control objects other than the display unit 4 off during cooking or after the cooking is completed, and to shift to a cut-off state in which the display unit 4 returns to the initial state.

  FIG. 24 schematically shows a main configuration of the cooking device described above. In the figure, a housing chamber 6 serving as a heating chamber is made of a steel plate having excellent heat resistance, such as an aluminum steel plate. A pan case 7, which is a container for baking, is provided in the accommodation room 6, and the pan case 7 is configured by applying a fluorine coating to an inner surface of a member made of aluminum. A bread blade 14 for kneading is provided on the inner bottom of the bread case 7, and the bread blade 14 is configured to be rotationally driven by a motor 21 which is an electric motor. The pan blade 14 is made of aluminum, and has an outer surface coated with fluorine.

  Between the bread case 7 and the accommodation room 6, a heating means 8 as a sheath heater for radiating and baking, for example, bread dough, which is an object to be cooked in the bread case 7, is provided. The heating means 8 is provided below the outside of the pan case 7. A temperature sensor 28 having a built-in thermistor element is abutted on the side surface of the pan case 7 to detect the temperature of the pan case 7. A lid 31 is provided on the upper side of the accommodation room 6. Inside the lid 31, an input case 41 as a powder case for inputting auxiliary materials such as fruit into the bread case 7 in addition to yeast and flour is added. Will be arranged.

  In addition to the cooking device shown in FIG. 1, here, a charging case lid 142 that opens and closes the upper surface opening of the charging case 41 so as to be rotatable around a hinge shaft 141, and is provided to face the outer shell member 5 and the storage chamber 6 respectively. Drain holes 143 and 144. In addition, the rotation transmission mechanism 13 connects transmission pulleys 146 and 147 to the lower end of the blade shaft that is the kneading tool drive shaft and the lower end of the output shaft 22 that is the electric motor shaft, respectively. It is constituted by suspending an endless transmission belt 148. As for the other configuration, the configuration of the cooker shown in FIGS. 1 to 21 may be appropriately adopted.

  Next, the operation of the “cooking” course performed by the bread generation control means 131 will be described in detail with reference to the graph of FIG. Note that the operation procedure from the selection of the “cooking” course to the start of cooking is as described above, and the description is omitted.

  In the "cooking bread" course, in which bread is baked using glutinous rice, rice, yeast, liquids such as water and milk, and salt are used as raw materials, and liquids such as water and milk are added to the rice grains. Specifically, in addition to rice grains, salt and a predetermined amount of water are added to the bread case 7, and dry yeast and strong flour or new flour are added to the input case 41, and the mixture is heated in the first "heating" step. By heating the pan case 7 by the means 8, the temperature of the water in the pan case 7 is raised. The liquid such as water to be added to the rice grains is put into the bread case 7 at least 1.3 times, preferably at least 2 times and 2.3 times the mass (weight) of the rice grains. This is because the object to be cooked in the bread case 7 is made into a soft rice-like or hard porridge in the "heating" step. In the “heating” step, the pan generation control unit 131 manages the temperature of the pan case 7 detected by the temperature sensor 28, and adjusts the amount of heating to the heating unit 8.

  When the start of cooking in the “cooking” course is instructed by operating the start key 3A, the bread generation control means 131 performs a “heating” step of cooking the food in the bread case 7. Here, first, the water temperature in the pan case 7 is raised with a temperature of about 60 ° C. or less as a guide, and water is absorbed by the rice grains for about 15 to 20 minutes. By promoting the water absorption of rice by boiled rice during cooking, the amount of reducing sugars can be increased and a sweet bread can be obtained.

  Thereafter, the heating amount of the heating means 8 is increased, and the object to be cooked in the pan case 7 is heated to a temperature near boiling. During the period from when the rice grains absorb water to when the rice grains are being heated to a temperature near the boiling point, the bread production control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 and the bread case 7. Gently agitate the food inside. The manner in which the stirring by the pan blades 14 is performed is performed by, for example, performing stirring for 10 seconds at intervals of 5 minutes, or performing stirring when the temperature of the pan case 7 reaches a predetermined temperature. Adjustments can be made accordingly. Further, the stirring is performed when the gelatinization of the rice before the inside of the pan case 7 is near the boiling temperature is not sufficiently advanced, and after the inside of the pan case 7 is near the boiling temperature, the stirring is not performed. I have. By performing such agitation, it is possible to reduce uneven heating of the object to be cooked at the time of pouring while preventing splashing of water in the pan case 7.

  In the “heating” step, the bread generation control means is controlled so that the water temperature in the pan case 7 is 90 ° C. to the boiling point (100 ° C.) or lower, and the upper limit temperature is lowered according to the atmospheric pressure condition, and preferably 96 ° C. 131 controls the temperature by adjusting the amount of heating of the heating means 8. In particular, the temperature of the water in the pan case 7 is controlled so that the temperature does not exceed the boiling point of 100 ° C.

  Also, during the “heating” step, the pan generation control means 131 outputs a pulse drive signal to the fan motor constituting the cooling fan 27 to rotate the fan motor of the cooling fan 27 at a low speed. Thereby, even if the heating means 8 is located above the rice in the bread case 7, by blowing air into the storage chamber 6, it is possible to cook rice with less uneven heating and without a core. Note that the rotation speed of the fan motor of the cooling fan 27 can be easily changed according to the duty of the pulse drive signal PWM (pulse width modulated) by the pan generation control means 131.

  Eventually, if the water in the pan case 7 runs out and the temperature of the pan case 7 rises rapidly, or if a predetermined time of 10 to 15 minutes has elapsed since the temperature sensor 28 detected the vicinity of the boiling temperature, When 50 minutes, which is the predetermined time, has elapsed from the instruction to start cooking, the heating of the rice cooker by the heating means 8 is stopped, and the process shifts from "heating" to "cooling", and spotting is performed for about 10 minutes, which is the predetermined time. . These control temperatures and times may be controlled to arbitrary temperatures and times according to the actual machine, and are not limited to the specific numerical values shown here.

  In the "cooling" step, in order to quickly cool the rice in the pan case 7, the power supply to the heating means 8 is not performed, and the fan motor of the cooling fan 27 is rotated at the highest speed. This cools the gelatinized rice grains in the bread case 7. Further, in order to crush the rice grains in the bread case 7 and generate a state without the core residue, the bread generation control means 131 supplies a drive signal to the motor 21 to rotate the bread blades 14 and Stir the rice.

  When the object to be cooked in the pan case 7 has decreased to the predetermined control temperature, the "cooling" step is ended and the processing shifts to the "kneading" step. In the “kneading” step, a drive signal is continuously supplied to the motor 21 by the bread generation control means 131 to rotate the bread blades 14 and knead the rice in the bread case 7. In the bread case 7, the rice grains that have been gelatinized and softened by cooking rice have become rice-like soft, and are kneaded by the bread blades 14 to be kneaded into a dough shape.

  Further, before or during kneading the rice in the bread case 7, the bread generation control means 131 sends a drive signal to the solenoid 63 when the gelatinized rice grains have cooled to 60 ° C. or less, preferably 40 ° C. or less. To open the opening / closing plate 72 of the charging case 71. As a result, the yeast or flour put in the input case 71 is put into the bread case 7, mixed with the food in the bread case 7 and kneaded, and the dough is finished in the bread case 7. As the flour to be added, a material containing gluten such as strong flour may be added, or a material not containing gluten such as fresh flour may be added. After the temperature of the object to be cooked has dropped to 60 ° C. or less, the product is charged. In this way, after the rice grains in the bread case 7 are gelatinized in the “heating” step, starch materials other than the rice grains are added at a temperature lower than the gelatinization temperature of the rice grains to thereby remove the starch other than the rice grains. Can be kneaded without gelatinizing. Moreover, when yeast is introduced at a temperature higher than room temperature such as 40 ° C., there is an effect that fermentation time is shortened.

  The motor 21 and the pan blade 14 are controlled by the pan generation control means 131 so that the rotation speed of the motor 21 and the pan blades 14 is slower after the opening and closing plate 72 of the input case 71 is opened than before the opening and closing plate 72 of the input case 71 is opened. To supply a drive signal. Thereby, it is possible to prevent the yeast or flour falling from the charging case 71 to the bread case 7 from scattering around the rotating bread blades 14. Further, after the opening and closing plate 72 of the charging case 71 is opened, the supply of the driving signal to the motor 14 may be stopped for a certain period of time, so that the operation of the bread blade 14 is fixed after the yeast or the flour is charged. Stopping for a time ensures that yeast and flour are not scattered. In addition, while the operation of the pan blade 14 is stopped, it is possible to manually input the auxiliary material.

  Further, while the motor 21 is continuously rotated in the “kneading” step, the bread generation control means 131 also controls the fan motor of the cooling fan 27 to prevent the temperature of the dough from rising due to the heat of the motor 21. A pulse drive signal is supplied to rotate the fan motor at low speed.

  It should be noted that the upper surface opening of the bread case 7 is not provided with an inner lid that comes into contact with the bread case 7 and closes the opening. This is because it is difficult to drop the powder or the sub-material into the pan case 7 if the inner lid is provided when the powder or the sub-material such as the fruit is charged.

  When the “kneading” step for a predetermined time is completed in this way, the process shifts to the “fermenting” step for fermenting the yeast mixed in the food. In the “fermentation” step, in order to promote yeast fermentation, the cooling fan 26 is controlled to cut off the electric power through the heating means 8 based on the temperature of the pan case 7 detected by the temperature sensor 28 and to perform degassing. Thus, the operation of sending the wind into the accommodation room 6 is repeated. Thereby, during the “fermentation” step, the bread production control means 131 sequentially performs the operations of the primary fermentation, the secondary fermentation, and the shaped fermentation, whereby the yeast gradually ferments, and carbon dioxide gas is generated to expand the dough. .

  When the process shifts to forming fermentation, which is the finish of the “fermentation” step, the bread production control means 131 manages the temperature detected by the temperature sensor 28 and slowly raises the temperature of the dough as the object to be cooked to 60 ° C. . As described above, by gently raising the temperature of the dough within a temperature range in which the yeast does not die just before baking the food, the swelling of the dough can be improved, and the amount of neti (dama) in the dough can be improved. Occurrence can be prevented.

  When the “fermentation” step is completed, the bread production control means 131 proceeds to the “baking” step, and adjusts the heating amount of the heating means 8 so that the food in the bread case 7 is baked into bread. During this “firing” step, similarly to the above-mentioned “heating” step, the pan generation control means 131 outputs a pulse drive signal to the fan motor constituting the cooling fan 27 and the fan motor of the cooling fan 27 is driven at a low speed. Rotate with. Thereby, it is possible to send the wind into the storage chamber 6 and circulate the heat to finish the bread with less uneven grilling. When the “baking” step is completed, the process proceeds to the next “warming” step. In order to quickly cool the bread baked in the “baking” step, in the “warming” step, air is blown into the storage chamber 6 by the cooling fan 27. Send. Thereby, not only the baked bread but also the bread case 7 and the lid 31 can be cooled.

  By the way, glutinous rice gelatinizes at about 60 ° C. or higher (β-starch changes to α-starch), but when it is eaten as white rice, low-temperature gelatinization at 98 ° C. or lower causes sufficient gelatinization to the inside of rice grains. It is so-called core-remaining rice with a hard part that is not suitable for taste. Therefore, maintaining the temperature of the object to be cooked at 98 ° C. or higher for 20 minutes is a condition for eating white rice. Therefore, the actual rice cooker is designed so that the inner lid is covered with the upper opening of the pan so that the inside of the pan is higher than the normal pressure. It is about 101 ° C. In a pressure rice cooker, the temperature inside the pot is further increased to improve the taste, such as improving the stickiness. In other words, when eating as white rice, the water temperature is higher than the boiling point, and rice cooking, which generates a large amount of steam, is fundamental.

  On the other hand, in a cooker that makes bread from rice as in the present embodiment, rice cooker is used to soften raw rice grains and knead them, not on rice cooked by eating white rice as rice, but on the premise that they are kneaded after cooking as bread dough. Thereby, generation of steam can be suppressed as much as possible. As described above, by performing the rice cooking for bread dough generation while suppressing the generation of steam, the gap between the charging case 41 and the inner surface of the lid 31 (arrow S1 shown in FIG. 24) and the gap between the outer member 5 and the lid 31 are formed. Steam leaks from a gap (arrow S2 shown in FIG. 24) or a gap between the storage chamber 6 and the pan case 7 (arrow S3 shown in FIG. 24), or steam is condensed in the storage chamber 6 and water accumulates and becomes dirty. Inconveniences such as that steam flows to the control unit 30 on which the control electronic component is mounted and the temperature of the electronic component rises, or that the steam turns to the display unit 4 constituting the operation unit 2 and cloudes the display unit 4. 24, and all the steam in the storage chamber 6 can be discharged from the opening 55 of the lid 3 to the outside of the cooker through the steam port 54 (arrow S shown in FIG. 24).

  On the other hand, the heating configuration as in the present embodiment has a disadvantage that heating of the object to be cooked is weak, and the rise in water temperature in the pan case 7 may be uneven. This will be described in detail with reference to FIG. 24. The water temperature in the pan case 7 in the “heating” step during rice cooking is as follows. Due to heat conduction, the temperature rises in the order of (2) middle side part → (3) upper side part → (4) upper middle part → (5) center → (6) lower middle part. Since rice absorbs and gelatinizes as the water temperature rises, in the case of weak heating, the heat conduction time of (1) → (6) becomes longer, and as the heat moves from (1) to (6), the rice grows. (5) In the center and (6) the lower middle part, the hot time for gelatinization is short, and there is a problem that the water for gelatinization is insufficient and the rice becomes hard. . In particular, at the center (5) in the bread case 7, the water level decreases due to low water, and the rice becomes hard due to insufficient water absorption, and in some cases, the core remains. Although there is water, the temperature rise is slow, and insufficient heating may result in insufficient gelatinization. Therefore, the relationship between the temperature and the time of each part in the conventional bread case 7 is as shown in FIG.

  On the other hand, in the present embodiment, the bread generation control means 131 rotates the bread blades 14 during rice cooking and stirs the water and rice in the pan case 7 so that the difference in the temperature rise time of the water temperature in the pan case 7 is reduced. Since the accompanying water absorption and non-uniformity of gelatinization are suppressed, even if the inside of the pan case 7 reaches a temperature near boiling and the heating is weakened, non-uniformity in hardness due to non-uniform gelatinization is reduced, and in the subsequent “kneading” process, When kneading into bread dough, it is hard and leaves a large amount of rice grains, so that problems such as deterioration of the taste of bread can be improved.

  FIG. 26 shows the relationship between the temperature and time of each part in the pan case 7 in the present embodiment for comparison with FIG. 25. In this case, the temperature is close to boiling from the start of the “heating” step. In the meantime, by performing the stirring for rotating the bread blades 14 a plurality of times, the temperature rise temperature difference between the (1) lower side portion and the (6) lower middle portion in the pan case 7 is reduced. Recognize.

  Further, the heating means 8 is used not only for the “heating” step but also for baking the bread in the “baking” step, and the heating means 8 is arranged on the lower outside of the bread case 7 like a conventional bread maker. In a normal rice cooker, the bottom of the pan and the lower side are heated, and the bottom of the pan is heated, thereby compensating for the drawback that the temperature rise in the lower middle part (6) in the pan case 7 becomes slow. In the present embodiment, the heating means 8 is used not only for cooking rice but also for baking bread, and the lower side of the pan heater 7 is a main heating source. It becomes difficult to gelatinize the center (5) and the lower middle part (6), but the above-described stirring can provide a practical effect of further improving the uneven heating.

  Although the upper opening of the pan case 7 does not have an inner lid that closes the opening, the configuration that suppresses the amount of generated steam has a more practical effect because the inner lid does not exist. is there. In addition, since there is no inner lid, it is difficult to increase the pressure during cooking of rice inside the bread case 7 and the structure is liable to be uneven in heating. There is.

  Returning to FIG. 1, in the present embodiment, a cooling fan 27 provided inside the main body 1 and outside the accommodation room 6 is provided as a blower for sending air into the accommodation room 6, and the air from the cooling fan 27 is accommodated. As a circulating device for feeding and circulating into the chamber 6, a configuration in which a hole 65 is provided on the side surface of the storage chamber 6 together with the cooling fan 27 is adopted. The hole 65 serves as an outlet of the cooling fan 27. In order to equalize the temperature in the housing chamber 6 during heating and to perform cooling after heating, the hole 65 is provided substantially below the center of the housing 6. Is preferred. Further, in order to efficiently circulate the heat from the heating means 8, the heating means 8 is preferably provided or below the heating means 8. The hole 65 may be provided not in the main body 1 but in the lid 31.

  Next, the details of the operation of the timer cooking control means 135 will be described in detail with reference to FIGS. FIG. 27 shows a state in which the start key 3A is pressed after the reservation key 3E to set the reservation time and start the timer cooking, from the start of the reservation to the end of the “baking” step, which is the firing step. 4 shows a flowchart. FIG. 28 shows the required time according to the room temperature in each step in the baking process from the start of the reservation to the heat retention.

  The control unit 30 according to the present embodiment includes two cooking modes in the same cooking course for performing control for baking bread, namely, an immediate cooking mode in which bread making is started immediately when the start key 3A is pressed, and a reservation time. And a timer cooking mode for baking bread at the reserved time. In the instant cooking mode, the control target is controlled only by the bread generation control unit 131. In the timer cooking mode, the pan generation control unit 131 and the timer cooking control unit 135 control the control target in cooperation.

  As shown in FIG. 28, in the baking process in the timer cooking mode, for example, in the above-mentioned “wheat bread” course, control for baking bread in the order of kneading 1 → kneading → kneading 2 → fermentation → baking → keeping warm is performed by bread generation. This is performed by the control means 131. Here, the kneading 1, kneading, and kneading 2 correspond to the above-mentioned "kneading" step, and the kneading 1 and kneading 2 rotate the pan blade 14 for a predetermined time, but the kneading stops the pan blade 14 for a predetermined time. Further, the bread production control means 131 obtains the room temperature detected by the temperature sensor 29, and controls the time required for each of the steps of kneading 1, kneading 2, fermenting and baking so as to change according to the room temperature. Control. Specifically, for example, when the room temperature is low (for example, 10 ° C.), the time required for each of the kneading 1, kneading 2, fermenting, and baking processes is set longer than when the room temperature is high (for example, 30 ° C.). Is done.

  As shown in FIG. 27, in the timer cooking mode, when the reservation starts, the process proceeds to the next step S1, and the timer cooking control unit 135 immediately acquires the room temperature detected by the temperature sensor 29. Then, the bread generation control means 131 determines the start time of the kneading 1 from the required time of each step after the kneading 1 according to the room temperature acquired in step S1, and controls the actual kneading one step at the start time. Is started (step S2).

  When the operation of the kneading 1 is completed, the timer cooking control means 135 proceeds to step S3, and sets the temperature sensor to the kneading 2 starting time before the time from kneading 2 to completion (firing completion) becomes the longest before the reservation time. The room temperature detected at 29 is acquired again. Then, the bread generation control means 131 determines the start time of the kneading 2 from the required time of each step after the kneading 2 according to the room temperature acquired in step S3 (step S4), and sets the actual kneading time to the starting time. The control of the process is started (step S5). From then on, according to the required time of each step after the kneading 2 according to the room temperature acquired in step S3, control of each step of kneading 2, fermentation and baking is executed (step S6), and bread is generated in the "heat keeping" step. A series of cooking control by the control means 131 is completed.

  FIG. 29 is a specific setting example of the required cooking time when the user sets the reservation time to 7:00 at 7:00 and starts the timer cooking in the “wheat bread” course shown in FIG. 28. Is shown. Assuming that the room temperature is 23 ° C. at the time of starting the reservation for starting the timer cooking, the timer cooking control means 135 acquires the room temperature detected by the temperature sensor 29 at this time, and from the required time shown in FIG. The required time of 140 minutes in total corresponding to “less than 20 to 25 ° C.” is set, and the bread generation control means 131 starts the cooking control for the food in the bread case 7.

  Here, it is assumed that the user switches the air conditioner (not shown) installed in the room together with the cooker from ON to OFF at 0:00. The room temperature gradually increases from 23 ° C. at 0:00.

  Thereafter, under the condition that the room temperature at which the time required for cooking is the longest and the room temperature is less than 10 ° C., and before the time when the kneading process starts, at time when the kneading process and the kneading process are completed, The operation of kneading 1 is started. In this case, the required time of the kneading 1 is based on the room temperature acquired from the temperature sensor 29 at the time of starting the reservation, and therefore, the room temperature is performed for 10 minutes corresponding to “less than 20 to 25 ° C.”.

  Next, under the condition that the room temperature at which the longest cooking time is required is less than 10 degrees and the time when the kneading process starts at 4:00, the timer cooking control unit 135 detects the room temperature detected by the temperature sensor 29. To get again. Since the room temperature at this time has risen to 30 ° C. due to the air conditioner being turned off, the required time corresponding to “30 ° C. or more” is set to a total required time of 120 minutes from the required time shown in FIG. Then, the pan generation control means 131 performs cooking control on the food to be cooked in the pan case 7 thereafter. Therefore, the time at which the kneading 2 actually starts is 5:00, which is obtained by subtracting the required time (120 minutes) corresponding to “30 ° C. or more” from the reservation time. The fermentation process for 65 minutes and the fermentation process for 30 minutes are performed, and the bread is baked at 7:00 which is the reserved time.

  In the example shown in FIG. 29, when the room temperature is low (for example, 10 ° C.), the time of light emission and baking performed by the bread generation control unit 131 tends to be longer than when the room temperature is high (for example, 30 ° C.). If the specific process is started a certain time before the baking completion time, which is the reservation time, without considering the room temperature, it is necessary to match the bread completion with the baking completion time, so the room temperature is high. In this case, the bread can be cooked quickly, and the bread must be kept warm until the baking completion time, during which time the taste deteriorates.

  In addition, if the reservation time is set and the room temperature at the time of reservation start that instructs the start of timer cooking is acquired, and the start time of the specific process is changed, the room temperature is changed between the time of the reservation start and the time of the start of the specific process. (For example, the room temperature at the start of the reservation is 25 ° C. and the room temperature at the start of the specific process is 10 ° C.), the process time is extended, and bread cannot be baked at the reservation time.

  However, in this example, for example, the maximum baking time in a plurality of baking steps excluding the “kneading 1” step is 180 minutes when the room temperature is lower than 10 ° C. and 120 minutes when the room temperature is 30 ° C. or higher. In this case, when the timer cooking is performed with the reservation time set to 7:00, first in the baking process requiring the longest baking time, the temperature is set to 4:00 before the start time of the “kneading 2” process. The room temperature is acquired from the sensor 29, and according to the room temperature at this time, for example, if the room temperature is 0 to 10 ° C, the process of “Kneading 2” is started immediately, and if the room temperature is 30 to 35 ° C, The bread kneading control unit 131 and the timer cooking control unit 135 of the control unit 30 are determined so that the “kneading 2” step is determined at 5:00 one hour later, and the “kneading 2” step is started from that time. Make up.

  Thus, even when the room temperature around the cooking device is different from the time when the reservation is started and the start of the specific process instructing the start of timer cooking by setting the reservation time, the bread can be baked at a time close to the reservation time. This makes it possible to provide a cooker capable of obtaining stable finished bread by taking into account fluctuations in room temperature when timer cooking is performed.

  As described above, in the present embodiment, the dough is obtained from the bread ingredients stored in the bread case 7, and the cooling fan 26 is arranged as a blower in the cooking device for charging the powder into the bread case 7 from the charging case 41. And the bottom wall of the charging case 41 is constituted by an open / close plate 72 having a double structure including a first lower lid 73 and a second lower lid 74, and between the first lower lid 73 and the second lower lid 74, A cooling air passage 75 for passing the air from the cooling fan 26 is formed.

  In this case, the air flowing from the cooling fan 26 flows through the cooling air passage 75 between the first lower lid 73 and the second lower lid 74, thereby forcing the bottom wall of the charging case 41 on which the powder is placed. Since it is cooled, it is possible to effectively suppress a rise in the temperature of the powder in the charging case 41 due to the heating of the bread case 7, and it is possible to eliminate the possibility that the flour hardens or the yeast dies and does not ferment. .

  In this embodiment, the pan case 7 and the cooling fan 26 are provided on the main body 1, the input case 41 is provided on the lid 31 covering the opening of the main body 1, and the air passage opening 78 communicating with the cooling fan 26 is provided on the main body 1. The cover 31 is provided with a wind guide port 79 communicating with the cooling air passage 75 and a steam passage 50 as an exhaust passage for discharging steam generated from the inside of the pan case 7 to the outside. The air is introduced into the air inlet 79 from the opening 78 and guided to the cooling air passage 75, and is discharged from the cooling air passage 75 to the outside of the cooking device through the steam passage 50.

  In this case, by providing the cooling fan 26 not in the cover 31 but in the main body 1, it is possible to reduce wiring of the cover 31 and secure a space, thereby simplifying the structure of the cover 31. In addition, when the pan case 7 is heated, the thermal effect when the temperature of the lid 31 rises can be avoided, and the temperature rise of the cooling fan 26 can be prevented. Furthermore, the steam from the cooling fan 26 can safely discharge the steam from the inside of the main body 1 to the outside of the cooker while lowering the temperature of the steam passing through the steam passage 50.

  Further, the first lower lid 73 and the second lower lid 74 in the present embodiment are provided rotatably about a hinge shaft 76 which is a common hinge part, and the second lower lid 73 is provided with respect to the first lower lid 73. A fixing member 84 that enables the 74 to be disengaged is provided.

  In this case, by using the hinge shaft 76 of the first lower lid 73 and the second lower lid 74 in common, it is possible to reduce the number of parts and cost. Further, only the second lower lid 74 can be opened from the first lower lid 73, and the cooling air passage 75 between the first lower lid 73 and the second lower lid 74 can be easily cleaned.

  Further, in the present embodiment, the bottom wall of the charging case 41 is constituted by an opening / closing plate 72 as a lower lid rotatably provided around a hinge shaft 76 serving as a hinge portion. A brake spring 83 is provided as a brake member for generating a braking force on the opening / closing plate 72.

  In this case, when the opening and closing plate 72 is opened by the brake spring 83, a braking force is generated on the opening and closing plate 72, so that the powder in the charging case 41 is injected into the pan case 7 without scattering around the pan case 7. As a result, a cooking device capable of preventing powder from scattering from the charging case 41 can be obtained.

  Further, in the present embodiment, the angle of the side wall 89 with respect to the bottom wall of the charging case 41 is formed to be vertical or larger than vertical.

  In this case, when the opening / closing plate 72 of the charging case 41 is opened with the powder stored in the charging case 41, the powder drops from the side wall 89 of the charging case 41 without adhering. Thus, the powder can be reliably charged into the pan case 7 from the above.

  Further, the charging case 41 of the present embodiment includes a case body 71 having a heat insulating space 87 provided between a case portion 85 for storing powder and an outer surface portion 86 of the charging case 41.

  In this case, the temperature rise of the powder in the charging case 41 can be suppressed by the heat insulating space 87, and the fear that the flour hardens or the yeast dies and does not ferment can be eliminated.

  20 and 21, the pan case 7 is housed in the storage room 6, which is a storage room having an open top surface, and the input case 41 is arranged laterally from the top surface of the storage room 6. An introduction pipe 111 for guiding the powder in the charging case 41 to the pan case 7 may be provided.

  In this case, the charging case 41 is arranged on the side of the upper surface of the storage chamber 6 so as not to be directly above the storage chamber 6 serving as a heat source, so that a rise in the powder temperature in the charging case 41 can be suppressed. Moreover, in this case, it is only necessary to devise the location of the charging case 41, so that the cooling structure can be simplified and the cost can be reduced.

  Further, as in a modification shown in FIG. 21, the charging case 41 may be provided outside the lid 31 that covers the upper surface of the storage chamber 6.

  In this case, there is no need to provide the charging case 41 inside the lid 31, and the structure of the lid can be simplified and made compact, and the cooling structure for the lid 31 is not required, further simplifying the cooling structure and suppressing costs. Can be achieved.

  Further, in this embodiment, the bottom wall of the charging case 41 is constituted by an opening / closing plate 72 which is a lower lid which can be opened and closed, and the opening / closing plate 72 is provided with a heat insulating structure provided with a cooling air passage 75 which is one or more air layers. have.

  In this case, since the opening / closing plate 72 has a heat insulating structure having a cooling air passage 75 as an air layer, the opening / closing plate 72 forming the bottom wall of the charging case 41 facing the housing chamber 6 serving as a baking chamber is provided in the housing chamber 6. Although it is a facing part, the temperature rise can be reduced.

  In the present embodiment, air is blown into the cooling passage 75 to cool the opening / closing plate 72.

  In this case, by blowing air in the air layer of the opening / closing plate 72, particularly as a cooling air passage 75, the temperature of the opening / closing plate 72 is further prevented from rising, and in particular, the upper surface of the opening / closing plate 72 that closes the hole on the lower surface of the charging case 41 Temperature rise can be effectively prevented. Therefore, it is possible to bake delicious bread by suppressing the temperature rise of the powder such as yeast or flour put in the charging case 41.

  Further, in the charging case 41 of the present embodiment, a parting line 93 is formed at the time of molding with a mold that is divided into a plurality of molds. It is provided at a position where

  In this case, the parting line 93 formed when the part is molded by the mold can be used as a mark as an indication of the amount of powder to be set in the charging case 41. It is possible to provide a cooker capable of indicating a measure of body weight.

  Further, the charging case 41 of the present embodiment includes a case main body 71 having a heat insulating space 87 as a hollow portion having a gap 88 formed at one end, and a packing 82 attached to the gap 88 of the case main body 71. A plurality of liquid drain holes 94 are provided in the case main body 71 up to the vicinity of the height H of the packing 82 that enters the inside 87.

  In this case, the liquid that has entered the heat-insulating space 87 from the gap 88 is discharged from the liquid drain hole 94 to the outside of the charging case 41 without remaining in the heat-insulating space 87, and thus has entered the heat-insulating space 87 of the charging case 41. It is possible to easily discharge the liquid to the outside, and to improve hygiene.

  Further, in this embodiment, a glass window 44 which is a transparent member is provided above the charging case 41, and the glass window 44 is a pair of members arranged with a space 60 therebetween while the peripheral edge thereof is held by a packing 45. Is sandwiched between the upper lid base 58 and the upper lid cover 59.

  In this case, even if the rising heat from the charging case 41 reaches the glass window 44, the packing is insulated to prevent the temperature of the member from rising. Further, by closing the gap between the glass window 44 and the upper lid base 58 or the upper lid cover 59 with the packing 45, the rattling of the glass window 44 is prevented, and foreign matter such as powder is prevented from entering the space 60. it can.

  Further, it is preferable that the printing section 61 is formed on the surface of the glass window 44 which does not face the upper surface opening of the charging case 41.

  In this case, the powder from the charging case 41 is unlikely to adhere to the upper surface of the glass window 44, and by forming the printing unit 61 there, the risk of peeling the printing unit 61 can be naturally avoided.

  In the present embodiment, a hook portion 96 that can be manually operated is provided in the charging case 41, and the bottom wall of the charging case 41 is configured by an opening / closing plate 72 as a lower lid that is opened by operating the hook portion 96. The part 96 is provided at a position where it is not normally touched by the hand.

  In this case, by providing the hook portion 96 that can be manually operated, the opening / closing plate 72 can be opened and closed using the hook portion 96 when the charging case 41 is cleaned, and the hook portion 96 can be easily manually operated in normal times. Since it does not touch, it is possible to prevent the powder from falling due to misuse. Therefore, it is possible to provide a cooker in which the cleanability of the charging case 41 is kept good and the powder does not unexpectedly drop from the charging case 41 in normal times.

  In addition, the charging case 41 in the present embodiment is provided with a projection 97 as a seal portion that seals between the packing 82 and the case main body 71 near the open end of the gap 88 described above.

  In this case, the protrusion 97 prevents seepage of the liquid between the case main body 71 and the packing 82, and can improve the hermeticity between the case main body 71 and the packing 82.

  Further, the packing 82 of the present embodiment has an ear portion 92 pressed against the opening / closing plate 72 when the opening / closing plate 72 is closed, and a rib 98 for preventing deformation of the ear portion 92 is provided at least on the hinge shaft 76 side. Is formed on one side of the case main body 71 located at the position.

  In this case, when the opening / closing plate 72 is closed and the packing 82 is pressed against the opening / closing plate 72, the ear portion 92 abuts against the rib 98 to prevent further deformation, and the gap between the opening / closing plate 72 and the packing 82 is formed. It is possible to securely seal.

  In the present embodiment, a configuration is adopted in which the fitting force between the main body cover 34 and the upper cover 35 is larger than the force for opening the opening / closing plate 72 serving as the lower cover of the charging case 41.

  In this case, by making the fitting force between the main body cover 34 and the upper cover 35 larger than the force for opening the open / close plate 72, the upper cover 35 comes off from the main body cover 34 when the user opens the open / close plate 72. It is possible to prevent the main body 1 from falling down without being opened.

  Further, in the present embodiment, in a cooker provided with kneading means 23 for kneading the bread ingredients in the bread case 7 into dough, the kneading means 23 applies a rotating force to the bread blade 14 as a kneading tool. A blade shaft 12 as a rotating shaft is provided, and the blade shaft 12 is fitted into a D-shaped hole 18 formed in the bread blade 14.

  In this case, by fitting the blade shaft 12 into the hole 18 of the bread blade 14, the directionality of the bread blade 14 with respect to the blade shaft 12 is naturally determined. Even when the bread blade 14 is rubbed when the bread blade 14 is fitted to the blade shaft 12, a small piece from the bread blade 14 is attached to the mounting portion 15 which is a portion of the blade shaft 12 corresponding to the D-shaped hole 18. And it is difficult to adhere to the bread dough in the bread case 7. Therefore, it is possible to provide a cooker that determines the directionality of the bread blade 14 with respect to the blade shaft 12 and makes it difficult for small pieces rubbed from the bread blade 14 to adhere to the bread dough.

  In the present embodiment, a code box 101 for storing a power cord 102 is provided in the main body 1, and a battery case 103 for storing a button battery 104 as a battery is provided in the code box 101.

  In this case, by providing the battery case 103 in the code box 101, it is not necessary to separately provide the battery case 103 in another part of the cooking device, and a cheap and simple structure can be realized.

  It should be noted that the present invention is not limited to the above embodiment, and various changes can be made without departing from the spirit of the present invention.

1 Body 7 Bread case
26 Cooling fan (blower)
31 lid 41 charging case 72 opening and closing plate (lower lid)
75 Cooling air path (air layer)
78 Airway opening
79 Vent

Claims (2)

In a cooker that obtains bread dough from bread ingredients stored in a bread case and pours powder from the input case into the bread case,
The bottom wall of the charging case is configured with a lower lid that can be opened and closed,
The lower lid, have a thermal insulation structure in which one or more of the air layer,
A cooking device wherein air is blown into the air layer to cool the lower lid . A blower that blows air into the air layer,
The pan case and the blower are provided in a main body,
The charging case is provided on a lid that covers an opening of the main body,
An air passage opening communicating with the blower is provided in the main body,
An air guide port communicating with the air layer is provided in the lid,
The cooking device according to claim 1 , wherein a wind from the blower is taken into the air guide opening from the air passage opening and guided to the air layer .

Images