JPH0759649A - Electric cooker - Google Patents
Electric cookerInfo
- Publication number
- JPH0759649A JPH0759649A JP20770893A JP20770893A JPH0759649A JP H0759649 A JPH0759649 A JP H0759649A JP 20770893 A JP20770893 A JP 20770893A JP 20770893 A JP20770893 A JP 20770893A JP H0759649 A JPH0759649 A JP H0759649A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- outer container
- inner pot
- inner pan
- boiling
- 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.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は電気調理器、特に、煮込
み料理に適した間接加熱方式の家庭用電気調理器に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric cooker, and more particularly to an indirect heating type domestic electric cooker suitable for stewed dishes.
【０００２】[0002]
【従来の技術と発明が解決しようとする課題】従来、電
気調理器でおでん等の煮込み料理を上手に行うために
は、いわゆる核沸騰と呼ばれる状態を長時間保つ必要が
あり、電気調理器の温度調節は極めて重要である。ここ
で、核沸騰とは、各気泡点から離脱する気泡の大きさ、
発生周期がほぼ一定の法則を有し、浮上中の気泡が相互
に独立している沸騰状態をいう。このため、例えば、内
鍋の底部に加熱板を直接接触させ、かつ、前記内鍋に温
度センサーを設けた電気グリル鍋と呼ばれるものがあ
る。2. Description of the Related Art Conventionally, in order to successfully cook stewed food such as oden in an electric cooker, it is necessary to maintain a so-called nucleate boiling state for a long time. Temperature control is extremely important. Here, nucleate boiling refers to the size of bubbles that leave each bubble point,
The boiling state is a boiling state in which the bubbles have a substantially constant law and the floating bubbles are independent of each other. Therefore, for example, there is a so-called electric grill pan in which a heating plate is brought into direct contact with the bottom of the inner pan and a temperature sensor is provided in the inner pan.
【０００３】しかし、この電気グリル鍋では、内鍋の底
部に加熱板を直接接触させているので、前記温度センサ
ーが前記加熱板の影響を受け易く、調理物自体の温度を
正確に検出することが困難であった。特に、煮込み料理
の温度調整は、調理物の温度が１００℃を越える温度領
域において僅かな温度の変化を検出し、かつ、精度の高
い温度制御を行う必要があるにもかかわらず、前述した
ように調理物の温度を正確に検出することが困難である
ので、所望の煮込み料理を行うことが容易でなかった。However, in this electric grill pan, since the heating plate is in direct contact with the bottom of the inner pan, the temperature sensor is easily affected by the heating plate, and the temperature of the cooked food itself must be accurately detected. Was difficult. In particular, as for the temperature adjustment of stewed food, it is necessary to detect a slight temperature change in the temperature range where the temperature of the cooked food exceeds 100 ° C and to perform highly accurate temperature control, as described above. Since it is difficult to accurately detect the temperature of the cooked food, it was not easy to carry out the desired stewed food.
【０００４】このため、内鍋を直接加熱するのではな
く、調理物を収容した内鍋を外容器に収納し、この外容
器を１００〜２００Ｗのヒータで加熱することにより、
内鍋を間接加熱するいわゆるスロークッカーと呼ばれる
電気調理器がある。Therefore, instead of directly heating the inner pot, the inner pot containing the food to be cooked is housed in the outer container, and the outer container is heated by a heater of 100 to 200 W.
There is an electric cooker called a slow cooker that indirectly heats the inner pot.
【０００５】しかし、このスロークッカーには温度調節
手段が設けられていないので、調理物の量や雰囲気温度
によって沸騰の程度が異なり、安定した煮込みを行うこ
とが困難であった。このため、ヒーターの電力を小電力
とすることも考えられるが、この方法では立ち上がりが
遅く、寒冷地では沸騰しないという問題点がある一方、
ヒーターの電力を大電力とした場合には吹きこぼれ，焦
げ付き，煮くずれが生じやすいという問題点がある。However, since the slow cooker is not provided with a temperature adjusting means, the degree of boiling differs depending on the amount of food to be cooked and the ambient temperature, making it difficult to perform stable simmering. Therefore, it is conceivable that the electric power of the heater is set to a small electric power, but this method has a problem that the start-up is slow and it does not boil in a cold region.
When the electric power of the heater is set to a large electric power, there is a problem that spillage, charring, and boiling are likely to occur.
【０００６】本発明は、前記問題点に鑑み、煮込み料理
を簡単に行える電気調理器を提供することを目的とす
る。In view of the above problems, it is an object of the present invention to provide an electric cooker that can easily cook stewed food.
【０００７】[0007]
【課題を解決するための手段】本発明にかかる電気調理
器は、前記目的を達成するため、調理物を収容する内鍋
と、この内鍋を隙間をもって保持し、収納する外容器
と、この外容器を加熱する加熱手段と、前記外容器の温
度を検出する温度検出手段と、この温度検出手段の検出
信号に基づいて前記加熱手段を制御し、前記内鍋の側底
部外面を所定温度に調整して前記内鍋の調理物に核沸騰
を生じさせる制御手段とからなる構成としたものであ
る。また、前記内鍋の側底部外面の所定温度は平均温度
で１０５℃〜１５０℃であることが望ましい。In order to achieve the above-mentioned object, an electric cooker according to the present invention has an inner pot for storing food, an outer container for holding and storing the inner pot with a gap, and Heating means for heating the outer container, temperature detecting means for detecting the temperature of the outer container, and controlling the heating means on the basis of the detection signal of the temperature detecting means to bring the outer surface of the side bottom portion of the inner pot to a predetermined temperature. It is configured to include a control unit that adjusts and causes nucleate boiling in the cooked food in the inner pot. The predetermined temperature of the outer surface of the side bottom of the inner pot is preferably 105 ° C to 150 ° C as an average temperature.
【０００８】[0008]
【作用】したがって、本発明によれば、温度検出手段の
検出結果に基づいて制御手段が加熱手段を制御し、内鍋
の側底部外面を所定温度に調整することにより、煮込み
料理に理想的な核沸騰が内鍋の調理物に生じることにな
る。Therefore, according to the present invention, the control means controls the heating means on the basis of the detection result of the temperature detecting means and adjusts the outer surface of the side bottom portion of the inner pot to a predetermined temperature, which is ideal for stewed dishes. Nucleate boiling will occur in the inner pot cooking.
【０００９】[0009]
【実施例】次に、本発明にかかる電気調理器の一実施例
を図１および図２の添付図面を参照して説明する。本実
施例にかかる電気調理器は、調理器本体１０と、この調
理器本体１０内に肩体１０ａおよび底体１０ｂを介して
設けた外容器１１と、この外容器１１の内面に対して底
面および外側面が所定の隙間を形成するように収納され
た内鍋１２と、この内鍋１２の開口部を覆う蓋体１３と
からなるものであり、前記外容器１１の外周側面にはヒ
ーター１４が設けられている一方、外容器１１の底部下
面には温度検出手段と制御手段との機能を兼ね備えたサ
ーモスタット１５が設けられている。そして、前記サー
モスタット１５の開閉動作によって前記ヒーター１４を
制御できるように両者が接続されている。DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of an electric cooker according to the present invention will be described with reference to the accompanying drawings of FIGS. The electric cooker according to the present embodiment includes a cooker main body 10, an outer container 11 provided inside the cooker main body 10 via a shoulder body 10a and a bottom body 10b, and a bottom surface with respect to an inner surface of the outer container 11. The inner pot 12 is housed so that the outer surface forms a predetermined gap, and the lid 13 that covers the opening of the inner pot 12, and the heater 14 is provided on the outer peripheral side surface of the outer container 11. On the other hand, on the lower surface of the bottom of the outer container 11, there is provided a thermostat 15 having the functions of both temperature detecting means and control means. The two are connected so that the heater 14 can be controlled by the opening / closing operation of the thermostat 15.
【００１０】外容器１１は、鉄，銅などの熱伝導性に優
れた材質からなり、収納する内鍋１２との間に所定の巾
寸法の間隙１６を形成できる内容積を有するものであ
る。The outer container 11 is made of a material having excellent heat conductivity such as iron and copper, and has an inner volume capable of forming a gap 16 having a predetermined width with the inner pot 12 to be housed.
【００１１】内鍋１２は、温度分布を均一にするために
厚さ寸法０．８ｍｍ〜３．０ｍｍのアルミニウム、鉄製
の肉厚のものが好ましく、例えば、内表面にフッ素をコ
ーティングした肉厚０．８ｍｍのアルミニウム製のもの
が挙げられる。そして、内鍋１２は前記外容器１１に所
定の巾寸法の間隙１６を形成するように収納される。前
記間隙１６の巾寸法としては、３ｍｍ〜１５ｍｍが好ま
しい。３ｍｍ未満であると、各部の寸法精度によって内
鍋と外容器とが接触する危険があるからであり、１５ｍ
ｍを越えると、内鍋と外容器との間の空気層で対流が生
じ、この間の熱伝達が悪くなるからである。The inner pot 12 is preferably made of aluminum or iron having a thickness of 0.8 mm to 3.0 mm in order to make the temperature distribution uniform. For example, the inner surface 12 is coated with fluorine to have a thickness of 0. One made of aluminum of 0.8 mm can be used. Then, the inner pot 12 is housed in the outer container 11 so as to form a gap 16 having a predetermined width dimension. The width of the gap 16 is preferably 3 mm to 15 mm. If it is less than 3 mm, there is a risk of contact between the inner pot and the outer container due to the dimensional accuracy of each part.
This is because if it exceeds m, convection will occur in the air layer between the inner pot and the outer container, and heat transfer between them will deteriorate.
【００１２】前記ヒーター１４は、外容器１１を直接加
熱することにより、前記間隙１６を介して内鍋１２を間
接加熱するものであり、その加熱能力，取付個数，取付
位置等は必要に応じて適宜選択できる。The heater 14 indirectly heats the inner pot 12 through the gap 16 by directly heating the outer container 11. The heating capacity, the number of attachments, the attachment positions, etc. of the inner pot 12 are as required. It can be selected appropriately.
【００１３】前記サーモスタット１５は、ヒーター１４
を制御することにより、内鍋１２の調理物１７に核沸騰
が生じるように内鍋１２の側底部外面の温度を所定の温
度範囲内に調整するものであり、内鍋１２の側底部外面
の所定の温度範囲としては、平均温度で１０５℃ないし
１５０℃が好ましい。内鍋１２の側底部外面の温度が１
０５℃未満であると、煮込み料理に適した所望の核沸騰
が内鍋１２の調理物１７に生じないからであり、１５０
℃を越えると、内鍋１２の調理物１７に遷移沸騰，膜沸
騰が生じ、調理物１７に焦げ付き、食材の変成、湯あば
れ等が発生するからである。The thermostat 15 is a heater 14
The temperature of the outer surface of the side bottom portion of the inner pan 12 is adjusted within a predetermined temperature range so that nucleate boiling occurs in the cooked food 17 of the inner pot 12 by controlling As the predetermined temperature range, an average temperature of 105 ° C. to 150 ° C. is preferable. The temperature of the outer surface of the bottom of the inner pot 12 is 1
This is because if the temperature is less than 05 ° C, the desired nucleate boiling suitable for stewed dishes will not occur in the cooked product 17 of the inner pot 12,
If the temperature exceeds ℃, the cooking 17 of the inner pot 12 will undergo transitional boiling and film boiling, and the cooking 17 will be charred, the foodstuff will be metamorphosed, and the water will be boiled.
【００１４】したがって、図示しないタイマーをセット
し、電源をオンしてヒーター１４で外容器１１を加熱す
るとともに、内鍋１２の側底部外面の温度が所定の温度
範囲となるようにサーモスタット１５で前記ヒーター１
４を制御し、間隙１６を介して内鍋１２の調理物１７を
加熱することにより、内鍋１２の調理物１７に煮込み料
理に理想的な核沸騰が生じることになる。Therefore, a timer (not shown) is set, the power is turned on to heat the outer container 11 by the heater 14, and the thermostat 15 is used to control the temperature of the outer surface of the side bottom portion of the inner pot 12 within a predetermined temperature range. Heater 1
By controlling No. 4 and heating the cooked food 17 of the inner pot 12 through the gap 16, the cooked food 17 of the inner pot 12 undergoes ideal boiling for cooking.
【００１５】次に、前述の構成からなる電気調理器の使
用例を図２のタイムチャート図に従って説明する。ただ
し、外容器１１は内径１６０ｍｍ、肉厚０．５ｍｍのア
ルミニウム製であり、また、内鍋１２は外径１５０ｍ
ｍ、肉厚０．８ｍｍ、内容積３リットルで内表面にフッ
素をコーティングしたアルミニウム製である。そして、
外容器１１と内鍋１２との間に約５ｍｍの間隙１６が形
成されている。さらに、消費電力２００Ｗのヒーター１
４が前記外容器１１の外周側面に巻き付けられている一
方、サーモスタット１５は、１２０℃でオンし、かつ、
１５０℃でオフするものである。さらに、調理物１７と
しては、水，野菜，調味料等が内鍋１２に約２リットル
入れられている。Next, an example of use of the electric cooker having the above-mentioned structure will be described with reference to the time chart of FIG. However, the outer container 11 is made of aluminum with an inner diameter of 160 mm and a wall thickness of 0.5 mm, and the inner pot 12 has an outer diameter of 150 m.
m, wall thickness 0.8 mm, internal volume 3 liters made of aluminum with an inner surface coated with fluorine. And
A gap 16 of about 5 mm is formed between the outer container 11 and the inner pot 12. Furthermore, heater 1 with power consumption of 200W
4 is wound around the outer peripheral side surface of the outer container 11, while the thermostat 15 is turned on at 120 ° C., and
It is turned off at 150 ° C. Further, as the cooking product 17, about 2 liters of water, vegetables, seasonings and the like are put in the inner pot 12.
【００１６】まず、図示しないタイマーで煮込み時間を
３時間にセットし、電気調理器の電源回路を閉じ、ヒー
ター１４に通電して外容器１１を加熱すると、時間の経
過につれて外容器１１の温度が上昇するとともに、所定
の間隙を介して内鍋１２が熱せられ、内鍋１２の調理物
１７の温度が上昇する（図２中の領域I）。First, the simmering time is set to 3 hours with a timer (not shown), the power circuit of the electric cooker is closed, and the heater 14 is energized to heat the outer container 11. As the temperature rises, the inner pot 12 is heated via a predetermined gap, and the temperature of the food 17 in the inner pot 12 rises (region I in FIG. 2).
【００１７】そして、外容器１１の温度が１５０℃にな
ると、前記サーモスタット１５が動作して電源回路を開
き、ヒーター１４への通電を停止する。一方、通電を停
止している間においても外容器１１，内鍋１２の余熱で
調理物１７が加熱され、その温度が徐々に上昇するが、
調理物１７には未だ十分に熱が通っていないので、調理
物１７は核沸騰を生じる煮込み温度に達していない。When the temperature of the outer container 11 reaches 150.degree. C., the thermostat 15 operates to open the power supply circuit and stop energizing the heater 14. On the other hand, the cooked food 17 is heated by the residual heat of the outer container 11 and the inner pot 12 even while the power supply is stopped, and the temperature thereof gradually rises.
Since the cook 17 is not sufficiently hot, the cook 17 has not reached the boiling temperature at which nucleate boiling occurs.
【００１８】ついで、外容器１１の温度が１２０℃にな
ると、サーモスタット１５が動作して電源回路を再び閉
じ、ヒーター１４への通電を再開する。このため、外容
器１１が加熱され、外容器１１の温度が再び上昇し始め
る。そして、外容器１１の温度が１５０℃になったと
き、再び、サーモスタット１５が動作して電源回路を開
く。以後、同様な操作を繰り返すことにより、内鍋１２
の調理物１７が煮込まれ、その温度が徐々に上昇する
（図２中の領域II）。ただし、この領域IIにおける通電
率は領域Iの約５０％であった。調理物１７や外容器１
１，内鍋１２等がそれぞれ所定の温度まで既に暖められ
ているので、調理物１７を煮込むために必要な熱エネル
ギーと、電気調理器が外部に放出する熱エネルギーとを
供給するだけでよいからである。Then, when the temperature of the outer container 11 reaches 120 ° C., the thermostat 15 operates to close the power supply circuit again and restart the power supply to the heater 14. Therefore, the outer container 11 is heated, and the temperature of the outer container 11 starts to rise again. Then, when the temperature of the outer container 11 reaches 150 ° C., the thermostat 15 operates again to open the power supply circuit. After that, by repeating the same operation, the inner pot 12
17 is cooked and its temperature gradually rises (region II in FIG. 2). However, the electrification rate in this region II was about 50% of that in region I. Cooked food 17 and outer container 1
Since the inner pot 12 and the like have already been warmed to the predetermined temperatures, it is only necessary to supply the heat energy required for simmering the cooked food 17 and the heat energy released by the electric cooker to the outside. Is.
【００１９】そして、調理物１７の温度が上昇し、その
温度が１００℃になると、調理物１７に核沸騰が生じ始
めるが、サーモスタット１５が外容器１１を１２０℃〜
１５０℃となるように制御するので、内鍋１２の側底部
外面の平均温度が約１１０℃となる。このため、調理物
１７には遷移沸騰や膜沸騰が生ぜず、吹きこぼれ、煮く
ずれ等が生ぜず、約１時間の核沸騰による煮込みが可能
となる。なお、この領域IIIにおける通電率は約３０％
であった。この領域においては、既に調理物１７に熱が
十分に通っているので、核沸騰を維持するためには電気
調理器自体が外部に放出する熱エネルギー分だけを補え
ばよいからである。When the temperature of the cooked food 17 rises to 100 ° C., nucleate boiling begins to occur in the cooked food 17, but the thermostat 15 causes the outer container 11 to reach 120 ° C. or higher.
Since the temperature is controlled to be 150 ° C, the average temperature of the outer surface of the side bottom portion of the inner pot 12 is about 110 ° C. For this reason, the cooked product 17 does not undergo transitional boiling or film boiling, does not cause spillage, boiling over, etc., and can be cooked by nucleate boiling for about 1 hour. In addition, the energization rate in this region III is about 30%.
Met. This is because in this region, the heat has already sufficiently passed to the cooked food item 17, so that in order to maintain nucleate boiling, it is sufficient to supplement only the amount of heat energy released to the outside by the electric cooker itself.
【００２０】最後に、所定の煮込み時間が経過した後、
タイマーがオフして煮込みが終了する。なお、前述のよ
うに核沸騰を利用して煮込みを行うことにより、美味し
い煮込み料理ができるのは、核沸騰によって生じた気泡
が消滅する際に高周波が発生し、この高周波によって水
と油とが細かく分散，混合して乳化状態になるためであ
ると考えられる。Finally, after the predetermined simmering time has passed,
The timer turns off and the simmering ends. It should be noted that, as described above, by performing boiling using nucleate boiling, a delicious stewed dish can be prepared because a high frequency is generated when bubbles generated by nucleate boiling disappear, and this high frequency causes water and oil to separate. It is thought that this is because they are finely dispersed and mixed to form an emulsified state.
【００２１】なお、前述の実施例では、温度検出手段お
よび制御手段の機能を兼ね備えたサーモスタットで加熱
手段を制御する場合について説明したが、必ずしもこれ
に限らず、例えば、温度検出手段としてサーミスタ等の
温度センサーを用い、制御手段としてリレー，トライア
ック等を用いて加熱手段を制御するようにしてもよい。In the above embodiment, the case where the heating means is controlled by the thermostat having the functions of the temperature detecting means and the controlling means has been described, but the present invention is not limited to this, and the temperature detecting means may be, for example, a thermistor. You may make it control a heating means using a temperature sensor and using a relay, a triac, etc. as a control means.
【００２２】[0022]
【発明の効果】以上の説明から明らかなように、本発明
にかかる請求項１の電気調理器によれば、温度検出手段
の検出信号に基づいて制御手段が加熱手段を制御し、内
鍋の調理物に核沸騰が生じるように内鍋の側底部外面を
所定温度に調整するので、調理物に吹きこぼれ、焦げ付
き、煮くずれ等が生じず、美味しい煮込み料理が得られ
る。特に、請求項２の電気調理器によれば、温度検出手
段の検出信号に基づいて制御手段が加熱手段を制御し、
内鍋の側底部外面が平均温度で１０５℃〜１５０℃とな
るように調整するので、内鍋の調理物に核沸騰が生じ、
理想的な煮込み料理を行うことができるという効果があ
る。As is apparent from the above description, according to the electric cooker of the first aspect of the present invention, the control means controls the heating means based on the detection signal of the temperature detection means, and the inner cooking pot. Since the outer surface of the side bottom of the inner pot is adjusted to a predetermined temperature so that nucleate boiling occurs in the cooked product, the cooked product is free from spillage, charring, boiling over, etc., and a delicious stewed dish can be obtained. Particularly, according to the electric cooker of the second aspect, the control means controls the heating means based on the detection signal of the temperature detection means,
Since the outer surface of the side bottom of the inner pot is adjusted to an average temperature of 105 ° C to 150 ° C, nucleate boiling occurs in the cooked food in the inner pot.
It has the effect of being able to cook an ideal stewed dish.
【図１】 本発明にかかる電気調理器の一実施例を示す
部分断面図である。FIG. 1 is a partial cross-sectional view showing an embodiment of an electric cooker according to the present invention.
【図２】 本発明にかかる電気調理器の動作を示すタイ
ムチャート図である。FIG. 2 is a time chart showing the operation of the electric cooker according to the present invention.
【符号の説明】 １０…電気調理器本体、１１…外容器、１２…内鍋、１
４…ヒーター、１５…サーモスタット、１６…間隙、１
７…調理物。[Explanation of reference numerals] 10 ... Electric cooker body, 11 ... Outer container, 12 ... Inner pot, 1
4 ... Heater, 15 ... Thermostat, 16 ... Gap, 1
7 ... Cooking.
Claims (2)
間をもって保持し、収納する外容器と、この外容器を加
熱する加熱手段と、前記外容器の温度を検出する温度検
出手段と、この温度検出手段の検出信号に基づいて前記
加熱手段を制御し、前記内鍋の側底部外面を所定温度に
調整して前記内鍋の調理物に核沸騰を生じさせる制御手
段とからなることを特徴とする電気調理器。1. An inner pot for containing a food product, an outer container for holding and storing the inner pot with a gap, a heating means for heating the outer container, and a temperature detecting means for detecting the temperature of the outer container. And a control means for controlling the heating means based on the detection signal of the temperature detecting means and adjusting the outer surface of the side bottom portion of the inner pot to a predetermined temperature to cause nucleate boiling in the cooked food in the inner pot. An electric cooker characterized by that.
均温度で１０５℃〜１５０℃であることを特徴とする請
求項１に記載の電気調理器。2. The electric cooker according to claim 1, wherein the predetermined temperature of the outer surface of the side bottom portion of the inner pot is 105 ° C. to 150 ° C. in average temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20770893A JPH0759649A (en) | 1993-08-23 | 1993-08-23 | Electric cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20770893A JPH0759649A (en) | 1993-08-23 | 1993-08-23 | Electric cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0759649A true JPH0759649A (en) | 1995-03-07 |
Family
ID=16544253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20770893A Pending JPH0759649A (en) | 1993-08-23 | 1993-08-23 | Electric cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0759649A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016199448A1 (en) * | 2015-06-09 | 2016-12-15 | シャープ株式会社 | Heating cooker |
-
1993
- 1993-08-23 JP JP20770893A patent/JPH0759649A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016199448A1 (en) * | 2015-06-09 | 2016-12-15 | シャープ株式会社 | Heating cooker |
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