JP2002000471A - Electric cooker - Google Patents
Electric cookerInfo
- Publication number
- JP2002000471A JP2002000471A JP2000190915A JP2000190915A JP2002000471A JP 2002000471 A JP2002000471 A JP 2002000471A JP 2000190915 A JP2000190915 A JP 2000190915A JP 2000190915 A JP2000190915 A JP 2000190915A JP 2002000471 A JP2002000471 A JP 2002000471A
- Authority
- JP
- Japan
- Prior art keywords
- cooking
- stirring
- food
- heating
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- Baking, Grill, Roasting (AREA)
- Food-Manufacturing Devices (AREA)
- Cookers (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はカレー，シチュー，
スープ，ジャム，パン，もちなどのように、調理物を撹
拌または混練しながら加熱調理する調理器に関するもの
である。TECHNICAL FIELD The present invention relates to curry, stew,
The present invention relates to a cooking device such as a soup, a jam, a bread, and a rice cake that heats and cooks a food while stirring or kneading the food.
【０００２】[0002]
【従来の技術】従来、カレー，シチューなどの調理物を
調理する場合は、調理物を鍋に入れてガスコンロで加熱
し、人手をかけて煮え具合を確認しながら手動で火力調
節や撹拌を行って、仕上げていた。2. Description of the Related Art Conventionally, when cooking foods such as curries and stews, the foods are placed in a pot, heated with a gas stove, and manually adjusted for the heating power and agitation while checking the degree of boiling. And finished.
【０００３】また、特開平７−１３６０７１号公報に示
されるように、調理物を撹拌しながら調理する撹拌機付
調理器も知られている。以下、その構成を図７に基づい
て説明すると、１は調理物を入れる鍋、２は鍋１の上部
開口を覆う蓋、３は蓋２の上に取り付けられたモータ、
４はギアボックス、５は複数の撹拌羽根からなる撹拌部
でモータ３により回転され、シャフト６に取り付けられ
ている。７は制御装置、８は調理物の温度を検知する温
度検知部、９は電磁調理器、１０はモータ３，制御装置
７，温度検知部８，電磁調理器９を接続するコードであ
る。上記構成により、加熱と撹拌を調理物の温度に応じ
て、制御装置により自動的に行うものもあった。[0003] Also, as disclosed in Japanese Patent Application Laid-Open No. 7-136071, a cooker with a stirrer is known which cooks food while stirring it. Hereinafter, the configuration will be described with reference to FIG. 7, 1 is a pot for holding food, 2 is a lid that covers an upper opening of the pan 1, 3 is a motor mounted on the lid 2,
Reference numeral 4 denotes a gear box, and reference numeral 5 denotes an agitating section comprising a plurality of agitating blades, which is rotated by the motor 3 and attached to a shaft 6. 7 is a control device, 8 is a temperature detecting unit for detecting the temperature of the food, 9 is an electromagnetic cooker, 10 is a cord connecting the motor 3, the control device 7, the temperature detecting unit 8 and the electromagnetic cooker 9. With the above-described configuration, there has been one in which heating and stirring are automatically performed by a control device in accordance with the temperature of the food.
【０００４】また、製パン機やもちつき機はパンやもち
の調理はできたが、カレーやシチューなどの液体調理物
の調理はできなかった。[0004] In addition, a bread maker and a rice cake making machine can cook bread and rice cake, but cannot cook liquid food such as curry and stew.
【０００５】[0005]
【発明が解決しようとする課題】上記のようにガスコン
ロを使い人手をかけて調理する時は、カレーやシチュー
など粘度の高いものの場合、温度が均一になりにくく鍋
の底面に近いところだけが局部的に沸騰し鍋底に焦げ付
きやすくなるため、手動で撹拌する労力を必要とし、調
理人は長時間にわたり拘束され不便であり、撹拌の仕方
が悪いと具が煮崩れして上手に仕上がらないという課題
があった。As described above, when cooking with a gas stove by hand, in the case of a high-viscosity dish such as a curry or a stew, the temperature is difficult to be uniform, and only a portion close to the bottom of the pan is locally localized. The task of manually stirring is required because it is likely to boil and easily stick to the bottom of the pan, and the cook is restrained for a long time, which is inconvenient, and if the stirring method is bad, the ingredients will be broken down and will not be finished well. was there.
【０００６】また、撹拌機付調理器は、撹拌しながら加
熱を行うため、調理人が付きっきりにならなくても鍋底
への焦げ付きを防止でき、調理時の負担が軽減される
が、調理物やその温度によって撹拌部５の適切な回転速
度が異なるため、回転速度を変えるためのギアボックス
４が必要で、構造が複雑になり部品点数が増えてコスト
高になるとともに、撹拌時はモータ３に加えギアボック
ス４からもギアの噛み合いによる騒音や振動が発生する
という課題があった。また図８に示す場合は、温度が低
く焦げ付きの心配がない加熱開始当初から、撹拌部５を
１０秒間ずつ回転させているため、柔らかい材料は外形
が徐々に崩れていき煮崩れが生じやすく、逆に温度がピ
ークに達しても撹拌部５は３０秒間隔で３秒の回転しか
行わないため、撹拌の間隔が長すぎて調理物によっては
焦げ付きが発生する恐れがあるという課題もあった。[0006] In addition, since the cooker with a stirrer heats while stirring, it can prevent the cook from sticking to the bottom of the pot even if the cook does not become clear, reducing the burden of cooking. Since the appropriate rotation speed of the stirring unit 5 varies depending on the temperature, a gear box 4 for changing the rotation speed is required, which complicates the structure, increases the number of parts and increases the cost, and also increases the cost of the motor 3 during stirring. In addition, there is a problem that noise and vibration are generated from the gear box 4 due to gear engagement. In addition, in the case shown in FIG. 8, since the stirring unit 5 is rotated for 10 seconds at a time from the beginning of the heating, at which the temperature is low and there is no fear of scorching, the outer shape of the soft material gradually collapses and the collapse easily occurs. Conversely, even if the temperature reaches the peak, the stirring unit 5 rotates only for 3 seconds at intervals of 30 seconds, so that the stirring interval is too long, and there is a problem that burning may occur depending on the food.
【０００７】本発明はこのような課題を解決するもの
で、調理物に応じて適切な撹拌や混練を行いながら加熱
でき、幅広い調理物への対応と使い勝手や調理性能の向
上を図った調理器を提供することを目的とする。[0007] The present invention is to solve such a problem, a cooking device that can be heated while performing appropriate stirring and kneading according to the food, and that is compatible with a wide range of foods, and has improved usability and cooking performance. The purpose is to provide.
【０００８】[0008]
【課題を解決するための手段】この課題を解決するため
に本発明は、調理物を撹拌する撹拌部材を具備した容器
と、調理物を加熱するヒータと、前記撹拌部材を回転さ
せるモータと、温度検知部と、モータやヒータ等への通
電を制御し、調理物に応じて撹拌や加熱の仕方が異なる
複数の調理プログラムを実行する制御装置とを備えてい
て、温度検知部が所定の温度に到達するまではヒータに
よる加熱のみを行い、温度検知部が所定の温度を越える
と加熱に加えて前記撹拌部材の間欠回転により撹拌を始
め、温度が上がるにつれ停止時間を短縮するかまたは回
転時間を延長して、撹拌の頻度や強さを増すようにした
液体調理物の調理プログラムを備え、前記液体調理物の
調理プログラムに沿った調理を実行する機能を有する電
気調理器とした。SUMMARY OF THE INVENTION In order to solve this problem, the present invention provides a container provided with a stirring member for stirring the food, a heater for heating the food, a motor for rotating the stirring member, A temperature detection unit, and a control device that controls energization of a motor, a heater, and the like, and executes a plurality of cooking programs having different stirring and heating methods in accordance with foods. Until the temperature reaches a predetermined temperature, and when the temperature detection unit exceeds a predetermined temperature, in addition to heating, stirring is started by intermittent rotation of the stirring member, and as the temperature rises, the stop time is reduced or the rotation time is reduced. The electric cooker is provided with a cooking program for a liquid cooking product that is extended to increase the frequency and intensity of stirring, and has a function of executing cooking in accordance with the cooking program for the liquid cooking product.
【０００９】これにより、温度が低く焦げ付きの心配が
ない加熱開始当初は、撹拌部材を回転させないようにし
て材料の外形が崩れるのを防ぐことができ、所定の温度
を越えると温度が上がるにつれ撹拌の頻度を増し、調理
が進み粘度が上がるにつれ回転時間も増して撹拌が強く
なるため、負荷の増大にも対応でき、粘度が高くなって
も局部的な沸騰を抑えて温度を均一にし、人手をかけな
くても底の焦げ付きや調理物の加熱ムラを確実に防止で
き、調理を上手に仕上げることができる。Thus, at the beginning of heating when the temperature is low and there is no fear of sticking, the outer shape of the material can be prevented from collapsing by not rotating the stirring member, and when the temperature exceeds a predetermined temperature, the stirring is performed as the temperature rises. As the frequency increases, the cooking time increases and the viscosity rises, so does the rotation time and the agitation, which makes it possible to cope with an increase in the load. Even if it is not applied, scorching of the bottom and uneven heating of the food can be reliably prevented, and the cooking can be finished well.
【００１０】また、撹拌部材の回転速度が一定でも、回
転時間の設定により撹拌部材の動きを変え、調理物に応
じて最適な撹拌または混練や加熱を行うことができるよ
うにしたことにより、撹拌部材はロックや材料の変形，
崩れ，飛び散りを起こすことがなく、従ってスープから
パンまで負荷の大小にかかわらず様々な調理物に対応で
き、調理メニューの種類を広げることができるととも
に、変速装置が不要となり、構造が簡単で部品点数が少
なく低コストであり、変速装置による騒音や振動をなく
し使い勝手を向上することができる。[0010] Further, even if the rotation speed of the stirring member is constant, the movement of the stirring member is changed by setting the rotation time, so that the optimum stirring, kneading and heating can be performed according to the food to be stirred. The member is a lock or deformation of the material,
It does not collapse or splatter, so it can handle a variety of foods from soup to bread regardless of the load, can widen the range of cooking menus, does not require a transmission, and has a simple structure and parts Since the number of points is small and the cost is low, noise and vibration caused by the transmission can be eliminated and usability can be improved.
【００１１】[0011]
【発明の実施の形態】本発明の目的は、各請求項に記載
した電気調理器とすることにより達成することができる
ので、以下には各請求項の特徴とする構成に作用を併記
して実施の形態の意義を理解しやすく説明することとす
る。DESCRIPTION OF THE PREFERRED EMBODIMENTS The object of the present invention can be achieved by the electric cooker described in each claim. The significance of the embodiments will be described for easy understanding.
【００１２】本発明の請求項１に記載の発明は、温度検
知部が所定の温度に到達するまではヒータによる加熱の
みを行い、温度検知部が所定の温度を越えると加熱に加
えて前記撹拌部材の間欠回転により撹拌を始め、温度が
上がるにつれ停止時間を短縮するかまたは回転時間を延
長して、撹拌の頻度や強さを増すようにした液体調理物
の調理プログラムを備えていて、その調理プログラムに
沿った調理を実行する電気調理器としたものである。従
って、温度が低く焦げ付きの心配がない加熱開始当初
は、撹拌部材の回転を止めて材料の外形が崩れるのを防
ぐことができ、温度が上がるにつれ撹拌の頻度が増し強
くなるため、調理物の粘度が高くなって負荷が増大して
も対応でき、人手をかけなくても底の焦げ付きや調理物
の加熱ムラを確実に防止でき、調理を上手に仕上げるこ
とができるという作用を有する。According to the first aspect of the present invention, only the heating by the heater is performed until the temperature detecting section reaches a predetermined temperature, and when the temperature detecting section exceeds a predetermined temperature, the stirring is performed in addition to the heating. A liquid cooking cooking program is provided which starts stirring by intermittent rotation of the member and shortens the stop time or increases the rotation time as the temperature rises so as to increase the frequency and intensity of stirring. This is an electric cooker that performs cooking according to a cooking program. Therefore, at the beginning of the heating, when the temperature is low and there is no fear of scorching, the rotation of the stirring member can be stopped to prevent the outer shape of the material from collapsing, and as the temperature increases, the frequency of stirring increases and the intensity of the cooking increases. It is possible to cope with an increase in the load due to an increase in the viscosity, and it is possible to reliably prevent the scorching of the bottom and uneven heating of the cooked food without human intervention, and to have an effect that the cooking can be finished well.
【００１３】また請求項２に記載の発明は間欠回転の回
転時間を長くするかまたは連続回転する混練工程と、発
酵等の加熱工程を有する調理プログラムを具備したもの
である。従って、撹拌部材の回転速度が一定でも、回転
時間の設定で撹拌部材の動きを変え、調理物に応じて最
適な撹拌または混練や加熱を行うことができるため、撹
拌部材はロックや材料の変形，崩れ，飛び散り等を起こ
すことがない。Further, the invention according to claim 2 is provided with a cooking program having a kneading step for extending the rotation time of the intermittent rotation or continuous rotation and a heating step for fermentation or the like. Therefore, even if the rotation speed of the stirring member is constant, the movement of the stirring member can be changed by setting the rotation time, and the optimum stirring, kneading, and heating can be performed according to the food. It does not collapse, splatter, etc.
【００１４】また請求項３に記載の発明は前記する請求
項１と２の両発明を備えた電気調理器であるため、スー
プからパンまで様々な調理物に対応でき、調理メニュー
の種類を広げることができるとともに、変速装置が不要
で部品点数が少なく低コストであり、変速装置の騒音や
振動をなくし使い勝手を向上することができる。Further, the invention according to claim 3 is an electric cooker provided with both of the above inventions 1 and 2, so that it can handle various foods from soups to breads and expands the types of cooking menus. In addition to this, the transmission is unnecessary, the number of parts is small, the cost is low, and the noise and vibration of the transmission can be eliminated and the usability can be improved.
【００１５】[0015]
【実施例】以下、本発明の一実施例について、図面を参
照しながら説明する。本実施例は請求項３に記載の発明
に対応する図１，図２において１１はシャ−シで、板金
で形成した本体１２とモ−タ１３と調理室１４と容器取
付台１５が取り付けられている。調理室１４の内部に
は、調理材料が入れられ着脱自在な容器１６と、ヒータ
１７と、調理室１４内部の温度を検知する温度検知部１
８が設けられている。１９はモータ１３によって小プー
リ２０，ベルト２１，大プーリ２２を介して回転され、
カレーやシチュー等の液状調理物の撹拌を行う撹拌部材
で、容器１６の底の軸２３に嵌合される穴を具備した軸
嵌合部２４と、容器１６の底面と側面の近傍に略平行に
延出し、平板で略Ｌ字形に形成された撹拌部２５とで構
成されている。また撹拌部材１９の回転速度は、モータ
１３が誘導モータのため周波数により異なるが、６０Ｈ
ｚで３２０ｒｐｍ、５０Ｈｚで２７０ｒｐｍと、負荷の
重いパン生地も混練できるよう高く設定し、様々な調理
メニューに対応できるようにしている。２６は容器１６
の両側に回動自在に取り付けられた把手、２７は調理室
１４を開閉する外蓋で、排気孔２８が形成された内蓋２
９と、排気口３０を有した排気ダクト３１を具備してい
る。３２は温度検知部１８からの温度情報に基づいてモ
ータ１３やヒータ１７の通電を制御する制御装置で、カ
レー，シチュー，ジャム，パン等、各種メニューの調理
プログラムを複数内蔵し、間欠回転のパターンは撹拌部
材１９にかかる負荷が重いものほど回転時間を長く設定
し、それぞれの調理物に応じて最適な加熱，撹拌，混練
等の動作を自動的に行う。３３は動作状態の表示や調理
メニューの選択，調理スタ−ト等を行う操作部材、３４
はパン生地の混練を行う練り羽根で、軸２３に嵌合され
る穴を具備したボス部３５より、上方と側方に突出した
略Ｌ字形の平板部３６を突設して形成されている。この
練り羽根３４は、パンを焼き上げる際に撹拌部材１９と
交換して軸２３に装着され、撹拌部材１９と同様にモー
タ１３を介して回転される。An embodiment of the present invention will be described below with reference to the drawings. 1 and 2 correspond to the third embodiment of the present invention. In FIG. 1 and FIG. 2, reference numeral 11 denotes a chassis to which a main body 12, a motor 13, a cooking chamber 14, and a container mount 15 formed of sheet metal are mounted. ing. Inside the cooking chamber 14, a cooking material is put in and detached from the container 16, a heater 17, and a temperature detector 1 for detecting the temperature inside the cooking chamber 14.
8 are provided. 19 is rotated by the motor 13 via the small pulley 20, the belt 21, and the large pulley 22,
An agitating member for agitating a liquid cooked food such as a curry or a stew, and a shaft fitting portion 24 having a hole to be fitted to a shaft 23 at the bottom of the container 16, and substantially parallel to the vicinity of the bottom and side surfaces of the container 16. And a stirring unit 25 formed in a substantially L-shape with a flat plate. The rotation speed of the stirring member 19 varies depending on the frequency because the motor 13 is an induction motor.
The setting is 320 rpm at z and 270 rpm at 50 Hz so that the dough with a heavy load can be kneaded, so that various cooking menus can be handled. 26 is the container 16
A handle 27 rotatably attached to both sides of the inner cover 2 is an outer cover for opening and closing the cooking chamber 14, and an inner cover 2 having an exhaust hole 28 formed therein.
9 and an exhaust duct 31 having an exhaust port 30. A control device 32 controls the energization of the motor 13 and the heater 17 based on the temperature information from the temperature detecting section 18 and includes a plurality of cooking programs for various menus such as curry, stew, jam, bread, etc., and a pattern of intermittent rotation. The longer the load applied to the stirring member 19 is, the longer the rotation time is set, and the operations such as optimal heating, stirring, kneading, etc. are automatically performed in accordance with each cooked food. Reference numeral 33 denotes an operation member for displaying an operation state, selecting a cooking menu, starting cooking, and the like.
Is a kneading blade for kneading bread dough, which is formed by projecting a substantially L-shaped flat plate portion 36 projecting upward and laterally from a boss portion 35 having a hole fitted into the shaft 23. The dough blades 34 are mounted on the shaft 23 in place of the stirring members 19 when the bread is baked, and are rotated via the motor 13 similarly to the stirring members 19.
【００１６】以上のように構成された電気調理器につい
て、その作用を説明する。カレーやシチュー等の液状調
理物を調理する場合は、撹拌部材１９を軸２３に装着し
調理材料を容器１６に入れて、調理メニューを選んで調
理をスタートすると、図３に示すように、ヒータ１７に
より調理物が加熱され温度検知部１８の温度が上昇し始
め、温度検知部１８の温度が６０℃に到達すると、撹拌
部材１９がモータ１３により０．２秒回転、２０秒停止
のパターンで間欠回転を始め、調理物の撹拌を徐々に始
める。この時、撹拌部材１９の回転時間を０．２秒と短
く設定し、停止時間を２０秒と長く設定しているため、
２５０〜３５０ｒｐｍの高い回転速度でも、撹拌部材１
９の動きは１周以下で小さくなり、調理物の崩れや飛び
散りを防止している。その後加熱が進み温度が上昇する
につれて、段階的に停止時間を短縮して間欠回転による
撹拌の頻度を増していき、温度検知部１８の温度が１１
０℃を越え、調理物の粘度が増大してくる最後の仕上げ
段階に入ると、撹拌部材１９の回転時間を０．４秒に延
ばして負荷の増大に対応するとともに、停止時間もさら
に３秒まで短縮して頻繁に間欠回転を行い、調理物の焦
げ付き防止と温度の均一化を図る。The operation of the electric cooker configured as described above will be described. When cooking liquid food such as curry or stew, the stirring member 19 is attached to the shaft 23, the cooking material is put into the container 16, and a cooking menu is selected to start cooking. As shown in FIG. The food is heated by 17 and the temperature of the temperature detecting section 18 starts to rise. When the temperature of the temperature detecting section 18 reaches 60 ° C., the stirring member 19 is rotated by the motor 13 for 0.2 seconds and stopped in a pattern of 20 seconds. Start intermittent rotation and gradually start stirring the food. At this time, the rotation time of the stirring member 19 is set as short as 0.2 seconds, and the stop time is set as long as 20 seconds.
Even at a high rotation speed of 250 to 350 rpm, the stirring member 1
The movement of No. 9 becomes smaller in one or less laps, thereby preventing the food from collapsing and scattering. Thereafter, as the heating proceeds and the temperature rises, the stop time is reduced stepwise to increase the frequency of stirring by intermittent rotation, and the temperature of the temperature detection unit 18 becomes 11
When the temperature exceeds 0 ° C. and the final finishing stage in which the viscosity of the food increases, the rotation time of the stirring member 19 is increased to 0.4 seconds to cope with the increase in load, and the stop time is further 3 seconds. And frequently rotate intermittently to prevent scorching of the food and uniform the temperature.
【００１７】また、食パンのように負荷の重い調理をす
る場合は、撹拌部材１９に替えて練り羽根３４を軸２３
に装着し、所定の調理メニューを選んで調理をスタート
すると、図４に示すように調理室１４内を２５℃に温度
調節する予熱工程の後、混練工程が始まり、練り羽根３
４が回転して容器１６中のパン材料を混練しパン生地を
形成する。この時、練り羽根３４は図５に示すように、
最初は小麦粉等の材料の飛び散りを防ぐため、微小時間
の間欠回転を行うが、小麦粉と水が混ざってかたまりに
なってくると、負荷が重くなるとともに材料の飛び散り
がなくなるため、回転時間を２５秒から５０秒へと延ば
し、パン生地が素早く形成できるようにしている。この
後、発酵工程，整形発酵工程を経てパン生地は熟成膨化
していくが、この際パン生地中のガスを抜いてキメを整
えるため、練り羽根３４は図６に示すような微小時間の
間欠回転によるガス抜きを２度行うようにしている。最
後に膨化したパン生地は、焼成工程でヒータ１７により
焼き上げられる。When cooking with a heavy load such as bread, the doughing blade 34 is replaced with the shaft 23 instead of the stirring member 19.
When a cooking menu is selected and cooking is started, a kneading process is started after a preheating process for adjusting the temperature of the cooking chamber 14 to 25 ° C. as shown in FIG.
4 rotates and kneads the bread ingredients in the container 16 to form bread dough. At this time, as shown in FIG.
At first, intermittent rotation is performed for a very short time to prevent scattering of materials such as flour. However, if flour and water are mixed together and become a lump, the load becomes heavy and the scattering of the material is stopped. From 50 seconds to 50 seconds, bread dough can be formed quickly. Thereafter, the dough is aged and expanded through the fermentation process and the shaping and fermentation process. At this time, in order to remove the gas in the dough and adjust the texture, the kneading blades 34 are intermittently rotated for a short period of time as shown in FIG. Degassing is performed twice. Finally, the leavened dough is baked by the heater 17 in a baking process.
【００１８】以上のように本実施例によれば、温度が低
く焦げ付きの心配がない加熱開始当初は、温度が６０℃
に到達するまでヒータ１７による加熱のみを行い、撹拌
部材１９を回転させないことにより、材料の外形が崩れ
るのを防ぐことができるとともに、温度が６０℃に達す
ると、撹拌部材１９が小さな動きの間欠回転で、調理物
の崩れや飛び散りを防止しながら調理物の撹拌を徐々に
始め、温度が上がり調理物の温度ムラや焦げ付きが生じ
やすくなるにつれて、図３のように段階的に停止時間を
２０秒，１０秒，５秒と短縮し、間欠回転による撹拌の
頻度を増すことにより、温度が上がっていっても調理物
の温度を均一にし、焦げ付きを防ぎながら効率良く短時
間で調理を仕上げていくことができる。さらに温度が１
１０℃を越え調理物の粘度が増す最後の仕上げ段階で、
撹拌部材１９の回転時間を０．４秒に延ばし、停止時間
を３秒まで短縮して頻繁に間欠回転を行うことにより、
負荷の増大にも対応することができ、粘度の高い液状調
理物でも局部的な沸騰を抑えて温度を均一にし、底の焦
げ付きや調理物の加熱ムラを確実に防止して、調理を上
手に仕上げることができる。As described above, according to the present embodiment, the temperature is 60 ° C. at the beginning of the heating when the temperature is low and there is no fear of sticking.
By heating only by the heater 17 and not rotating the stirring member 19 until the temperature reaches 60 ° C., the outer shape of the material can be prevented from collapsing. The rotation gradually starts stirring the food while preventing the food from collapsing or scattering. As the temperature rises and the temperature unevenness and the scorching of the food tend to occur, the stop time is gradually reduced as shown in FIG. By shortening the time to seconds, 10 seconds and 5 seconds and increasing the frequency of stirring by intermittent rotation, even if the temperature rises, the temperature of the cooked food is made uniform, and cooking can be finished efficiently and in a short time while preventing burning. I can go. If the temperature is 1
In the final finishing stage where the viscosity of the food increases over 10 ° C,
By increasing the rotation time of the stirring member 19 to 0.4 seconds, shortening the stop time to 3 seconds, and performing frequent intermittent rotation,
It can cope with an increase in the load, suppresses local boiling even for high-viscosity liquid foods, makes the temperature uniform, reliably prevents scorching of the bottom and uneven heating of the foods, making cooking well. Can be finished.
【００１９】また、撹拌部材１９の無負荷時の回転速度
を２５０〜３５０ｒｐｍに固定しても、回転時間の設定
により撹拌部材の動きを変え、調理物に応じて最適な撹
拌または混練や加熱を行うことができるため、パンのよ
うな負荷の重いものでも、撹拌部材１９を練り羽根３４
に替え、パンの混練に適した回転時間の長い練りパター
ンの入った、パンの調理プログラムを選んで調理をスタ
ートすれば、練り羽根３４が材料の飛び散りを防ぎなが
ら、ロックすることなくパンに最適な混練を行ってパン
生地を形成し、発酵，整形発酵，焼成の各工程を経て焼
き上げることができ、同様に負荷の重いピザ生地やもち
等の調理物にも対応することができるとともに、スープ
のような負荷の軽いものも、回転時間を０．５秒以下に
短くして撹拌部材の動きを１周以下に小さくし、停止時
間を５秒以上に長くして慣性で連続回転するのを防ぐこ
とで、調理物の崩れや飛び散りを防止しながら、自動的
に最適な撹拌を行いながら加熱できるため、人手をかけ
ずに調理物の温度をムラなく均一にして上手に仕上げる
ことができ、調理メニューの種類を広げることができ
る。さらに、撹拌部材の回転速度が一定でも、回転時間
の設定で撹拌部材の動きを変え、調理物に応じて最適な
撹拌または混練を行うことができるため、変速装置が不
要となり、構造が簡単で部品点数が少なく低コストであ
り、変速装置による騒音や振動をなくし使い勝手を向上
することができる。Even if the rotation speed of the stirring member 19 at no load is fixed at 250 to 350 rpm, the movement of the stirring member is changed by setting the rotation time, so that the optimum stirring, kneading and heating can be performed according to the food. Therefore, even if the load is heavy such as bread, the stirring member 19 can be mixed with the mixing blades 34.
If you start cooking by selecting a bread cooking program with a long kneading pattern that is suitable for kneading bread, the dough blades 34 prevent splattering of ingredients and are ideal for bread without locking Kneading to form bread dough, which can be baked through fermentation, shaped fermentation, and baking processes, as well as heavily loaded foods such as pizza dough and rice cake, Even with such light loads, the rotation time is shortened to 0.5 seconds or less, the movement of the stirring member is reduced to one turn or less, and the stop time is increased to 5 seconds or more to prevent continuous rotation by inertia. As a result, the food can be heated with optimal agitation automatically while preventing the food from collapsing or scattering, so that the temperature of the food can be evenly and uniformly finished without human intervention, making it possible to cook well. Kind of New can be widened. Furthermore, even if the rotation speed of the stirring member is constant, the movement of the stirring member can be changed by setting the rotation time and the optimum stirring or kneading can be performed according to the food, so that a transmission device is unnecessary, and the structure is simple. Since the number of parts is small and the cost is low, noise and vibration caused by the transmission can be eliminated and usability can be improved.
【００２０】なお、本実施例ではカレーやシチュー等の
液体調理物の調理プログラムと食パンやバターロール等
の固体調理物の調理プログラムの両方の調理プログラム
を実行することができる電気調理器を示したが、液体調
理物だけでもカレー，シチュー，スープ，ジャム等、あ
るいは固体調理物だけでも食パン，フランスパン，ピザ
生地，ケーキ等、多種類の調理メニューがあるから、本
発明は撹拌部材の種類を目的によって変更することによ
り、液体調理物または固体調理物のいづれかの調理プロ
グラムだけを実行するようにしてもよく、いづれの場合
も従来より調理メニューの種類を広げるものである。In this embodiment, an electric cooker capable of executing both a cooking program for liquid food such as curry and stew and a cooking program for solid food such as bread and butter roll is shown. However, there are many kinds of cooking menus such as curry, stew, soup, jam, etc. even with liquid cooking alone, or bread, french bread, pizza dough, cake, etc. even with solid cooking alone. By changing according to the purpose, only the cooking program for either liquid cooking or solid cooking may be executed, and in either case, the type of cooking menu is broadened more than before.
【００２１】[0021]
【発明の効果】本発明によれば、液体調理物では温度が
低く焦げ付きの心配がない加熱開始当初は、撹拌部材を
回転させないで加熱のみを行うことにより、材料の外形
が崩れるのを防ぐことができ、所定の温度を越えると温
度が上がるにつれ撹拌の頻度を増し、調理物の粘度が上
がるにつれ回転時間も増して撹拌を強くすることによ
り、負荷の増大にも対応し粘度が高くなっても調理物の
局部的な沸騰を抑えて温度を均一にできるため、人手を
かけなくても底の焦げ付きや調理物の加熱ムラを確実に
防ぎながら、効率良く短時間で調理を上手に仕上げるこ
とができる。また、負荷の重い食パンのような固体調理
物では、回転開始直後の材料の飛び散りを防ぎつつ、回
転時間を徐々に長くして撹拌部材または練り羽根の動き
を強くすることにより、ロックすることなくパンに最適
な混練を行ってパン生地を形成できるため、発酵，整形
発酵，焼成の各工程を経てパンを焼き上げることもで
き、複数の調理プログラムを有し、回転速度が一定でも
回転時間を変えて撹拌部材の動きを変えることにより、
調理物に応じて最適な撹拌または混練や加熱を行うこと
ができるため、撹拌部材はロックや材料の変形，崩れ，
飛び散りを起こすことなく、従ってスープからパンまで
負荷の大小にかかわらず様々な調理物に対応でき、調理
メニューの種類を広げることができるとともに、変速装
置が不要となり、構造が簡単で部品点数が少なく低コス
トであり、変速装置による騒音や振動をなくし使い勝手
を向上することができる。According to the present invention, at the beginning of heating when the temperature of the liquid cooking product is low and there is no fear of sticking, the outer shape of the material is prevented from being collapsed by performing only heating without rotating the stirring member. When the temperature exceeds a predetermined temperature, the frequency of agitation increases as the temperature increases, and as the viscosity of the food increases, the rotation time increases and the agitation increases, so that the viscosity increases in response to an increase in load and increases In addition, since the local boiling of the food can be suppressed and the temperature can be made uniform, the cooking can be done efficiently and quickly in a short time while preventing the scorching of the bottom and uneven heating of the food without any human intervention. Can be. In addition, in solid foods such as bread with heavy load, while preventing the scattering of ingredients immediately after the start of rotation, the rotation time is gradually increased to strengthen the movement of the stirring member or the mixing blade, thereby preventing the material from being locked. Bread dough can be formed by performing optimal kneading on bread, so bread can be baked through fermentation, shaped fermentation, and baking steps. It has multiple cooking programs, and even if the rotation speed is constant, the rotation time can be changed. By changing the movement of the stirring member,
Stirring or kneading or heating can be performed optimally according to the food, so the stirring member can lock or deform,
It does not splatter, so it can handle a variety of foods from soup to bread regardless of the load, and can widen the range of cooking menus, as well as eliminating the need for a transmission, and having a simple structure and a small number of parts. The cost is low, and noise and vibration caused by the transmission can be eliminated, and usability can be improved.
【図１】本発明の一実施例における電気調理器の断面図FIG. 1 is a sectional view of an electric cooker according to an embodiment of the present invention.
【図２】本発明の一実施例における練り羽根の斜視図FIG. 2 is a perspective view of a mixing blade according to an embodiment of the present invention.
【図３】本発明の一実施例における温度と撹拌部材の回
転制御の動作説明図FIG. 3 is an explanatory diagram of the operation of controlling the rotation of the temperature and the stirring member in one embodiment of the present invention.
【図４】本発明の一実施例における製パン工程の説明図FIG. 4 is an explanatory view of a bread making process in one embodiment of the present invention.
【図５】本発明の一実施例の製パン工程における練りパ
ターンの説明図FIG. 5 is an explanatory view of a kneading pattern in a bread making process according to one embodiment of the present invention.
【図６】本発明の一実施例の製パン工程におけるガス抜
きパターンの説明図FIG. 6 is an explanatory diagram of a degassing pattern in a bread making process according to one embodiment of the present invention.
【図７】従来の電気調理器の断面図FIG. 7 is a cross-sectional view of a conventional electric cooker.
【図８】従来の電気調理器の温度と撹拌機の回転制御の
動作説明図FIG. 8 is a diagram for explaining the operation of controlling the temperature of a conventional electric cooker and the rotation of a stirrer.
１３ モータ １６ 容器 １７ ヒータ １８ 温度検知部 １９ 撹拌部材 ３２ 制御装置 ３４ 練り羽根 DESCRIPTION OF SYMBOLS 13 Motor 16 Container 17 Heater 18 Temperature detection part 19 Stirring member 32 Control device 34 Mixing blade
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B040 AA06 AC08 AC13 AC15 AC16 AD07 AE04 AE11 AE20 CA05 CA18 GD30 LA02 LA11 LA12 4B053 AA01 BA12 BB02 BC01 BC12 BE04 BE12 BE14 BF03 BF15 BJ03 BJ12 BJ20 BK24 BK25 BK32 BK36 BK42 BL01 BL04 BL05 4B055 AA12 BA32 BA34 BA63 CA02 CA13 CB01 CB03 CB08 CC18 CC32 CC37 CD02 CD59 DA02 DB02 GA04 GB07 GB12 GC03 GC21 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B040 AA06 AC08 AC13 AC15 AC16 AD07 AE04 AE11 AE20 CA05 CA18 GD30 LA02 LA11 LA12 4B053 AA01 BA12 BB02 BC01 BC12 BE04 BE12 BE14 BF03 BF15 BJ03 BJ12 BJ20 BK24 BK25 BK32 BK24 BK24 BK24 4B055 AA12 BA32 BA34 BA63 CA02 CA13 CB01 CB03 CB08 CC18 CC32 CC37 CD02 CD59 DA02 DB02 GA04 GB07 GB12 GC03 GC21
Claims (3)
器と、調理物を加熱するヒータと、前記撹拌部材を回転
させるモータと、モータやヒータ等への通電を制御し、
調理物に応じて撹拌や加熱の仕方が異なる複数の調理プ
ログラムを実行する制御装置とを備えていて、前記温度
検知部が所定の温度に到達するまではヒータによる加熱
のみを行い、前記温度検知部が所定の温度を越えると加
熱に加えて前記撹拌部材の間欠回転により撹拌を始め、
温度が上がるにつれ停止時間を短縮するかまたは回転時
間を延長して、撹拌の頻度や強さを増すようにした液体
調理物の調理プログラムを備え、前記液体調理物の調理
プログラムに沿った調理を実行する機能を有することを
特徴とする電気調理器。A container provided with a stirring member for stirring the food, a heater for heating the food, a motor for rotating the stirring member, and controlling the power supply to the motor and the heater;
A control device for executing a plurality of cooking programs having different stirring and heating methods depending on the food, performing only heating by a heater until the temperature detection unit reaches a predetermined temperature, and performing the temperature detection. When the part exceeds a predetermined temperature, in addition to heating, start stirring by intermittent rotation of the stirring member,
A cooking program for the liquid cooking product is provided in which the stop time is shortened or the rotation time is extended as the temperature rises so as to increase the frequency and intensity of the stirring, and the cooking according to the cooking program for the liquid cooking product is performed. An electric cooker having a function to execute.
器と、調理物を加熱するヒータと、前記撹拌部材を回転
させるモータと、モータやヒータ等への通電を制御し、
調理物に応じて撹拌や加熱の仕方が異なる複数の調理プ
ログラムを実行する制御装置とを備えていて、撹拌部材
の間欠回転の回転時間が長い混練工程かまたは連続回転
する混練工程ならびに発酵等の加熱工程を行う固体調理
物の調理プログラムを備え、前記固体調理物の調理プロ
グラムに沿った調理を実行する機能を有することを特徴
とする電気調理器。2. A container provided with a stirring member for stirring the food, a heater for heating the food, a motor for rotating the stirring member, and controlling power supply to the motor and the heater.
A control device that executes a plurality of cooking programs in which the manner of stirring and heating is different depending on the food is provided. An electric cooker comprising a cooking program for a solid food product for performing a heating step, and having a function of executing cooking in accordance with the cooking program for the solid food product.
具備した容器と、調理物を加熱するヒータと、前記撹拌
部材を回転させるモータと、温度検知部と、モータやヒ
ータ等への通電を制御し、調理物に応じて撹拌や加熱の
仕方が異なる複数の調理プログラムを実行する制御装置
とを備えていて、前記温度検知部が所定の温度に到達す
るまではヒータによる加熱のみを行い、前記温度検知部
が所定の温度を越えると加熱に加えて前記撹拌部材の間
欠回転により撹拌を始め、温度が上がるにつれ停止時間
を短縮するかまたは回転時間を延長して、撹拌の頻度や
強さを増すようにした液体調理物の調理プログラムを備
え、前記液体調理物の調理プログラムに沿った調理を実
行する機能と、前記撹拌部材の間欠回転の回転時間が長
い混練工程かまたは連続回転する混練工程ならびに、発
酵等の加熱工程を行う固体調理物の調理プログラムを備
え、前記固体調理物の調理プログラムに沿った調理を実
行する機能とを有することを特徴とする電気調理器。3. A container provided with a detachable stirring member for stirring the food, a heater for heating the food, a motor for rotating the stirring member, a temperature detection unit, and power supply to the motor and the heater. And a controller that executes a plurality of cooking programs in which the manner of stirring and heating is different depending on the food, and only performs heating with a heater until the temperature detection unit reaches a predetermined temperature. When the temperature detecting section exceeds a predetermined temperature, in addition to heating, stirring is started by intermittent rotation of the stirring member, and as the temperature increases, the stop time is shortened or the rotation time is extended to increase the frequency and intensity of stirring. A cooking program for the liquid food to increase the function of executing the cooking according to the cooking program for the liquid food, and a kneading step in which the rotation time of the intermittent rotation of the stirring member is long or An electric cooker comprising: a cooking program for a solid food that performs a kneading process that rotates continuously and a heating process such as fermentation; and a function of performing cooking according to the cooking program for the solid food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000190915A JP2002000471A (en) | 2000-06-26 | 2000-06-26 | Electric cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000190915A JP2002000471A (en) | 2000-06-26 | 2000-06-26 | Electric cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002000471A true JP2002000471A (en) | 2002-01-08 |
Family
ID=18690309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000190915A Pending JP2002000471A (en) | 2000-06-26 | 2000-06-26 | Electric cooker |
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| Country | Link |
|---|---|
| JP (1) | JP2002000471A (en) |
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| CN102984978A (en) * | 2010-07-12 | 2013-03-20 | 三洋电机株式会社 | Automatic bread maker |
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2000
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