JP7353391B2 - Cooking utensils, cooking accessories used in cooking utensils, and control methods - Google Patents

Description

This application is based on Chinese Patent Application No. 201920836583 entitled "Cooking utensils, cooking accessories used in cooking utensils, and control methods" filed by Midea Electric Heating and Electric Appliance Manufacturing Co., Ltd., Shunde District, Foshan City, on May 31, 2019. Claims priority of No.

The present application relates to the field of home appliances, and particularly relates to cooking utensils, cooking accessories used in cooking utensils, and control methods.

Yimaihan (rice made by steaming boiled rice) is also called 甑子米 in China, and the important steps in making it are boiling the polished rice in water until it boils, then scooping it out after a certain period of time. The remaining cooked rice is then steamed and aged in a steamer, leaving behind the rice to drink later.

Conventional rice cookers already have the function of making boiled rice. After putting the rice in the rice cooker, it is submerged in water, boiled in this state, boiled for a certain period of time, and then the rice and water are separated. I have to. However, rice cooked in a rice cooker is not suitable for diabetic patients because rice that has been soaked in water for a long time absorbs enough sugar from the water, and the sugar content of the rice is high. It is easy to gain weight after eating rice.

The purpose of this application is to solve, at least to some extent, one of the technical problems in the related art. To this end, the present application provides a cooking utensil with an improved method of separating food and water.

The present application further provides cooking accessories for use with cooking utensils.

The present application further provides cooking utensils.

The present application further provides a control method.

The cooking utensil according to the present application includes a main body portion, a housing portion, and a medium replacement portion. The main body part includes a cooking chamber, the housing part is provided in the cooking chamber, the medium replacement part is provided in the cooking chamber, and the medium replacement part is configured to introduce a first medium into the medium replacement part. By replacing the second medium located therein, the replaced second medium is discharged from the medium replacing section, and the medium replacing section further displaces the second medium located outside the medium replacing section. The medium is provided to occupy at least a part of the space used by the first medium by entering the medium replacement part, and the liquid level in the storage part is changed by communicating the storage part with the cooking chamber. can.

According to the cooking utensil of the present application, the food and water separation method is improved, and by replacing the medium using the medium replacement part, the liquid level in the cooking chamber can be adjusted, and the food and water can be separated. It becomes possible to control the separation of

The cooking accessory used in the cooking utensil according to the present application includes a storage section and a medium replacement section, both of the storage section and the medium replacement section are provided in the cooking chamber of the cooking utensil, and the medium replacement section is arranged in the cooking chamber of the cooking utensil. The medium replacement part is connected to the storage part, and is configured to be suitable for replacing a second medium located in the medium replacement part with a first medium, and the replaced second medium is discharged from the medium replacement part. This changes the liquid level within the storage section.

According to the cooking accessories used in the cooking utensil of the present application, the food and water separation method is improved, and the liquid level in the cooking chamber can be adjusted by replacing the medium using the medium replacement part. , it becomes possible to control the separation of food and water.

The cooking accessory used in the cooking utensil according to the present application includes a storage part and a gas-liquid displacement part, the storage part has a storage part peripheral wall and a storage part bottom wall, and a peripheral wall through hole is provided in the storage part peripheral wall. , the gas-liquid displacement section is provided on the lower surface of the bottom wall of the storage section , and a lower end of the gas-liquid displacement section is open so that water vapor can enter and liquid in the gas-liquid displacement section can be discharged.

According to the cooking accessory used in the cooking utensil of the present application, when the liquid in the gas-liquid displacement part is discharged from the gas-liquid replacement part, the water level in the cooking utensil rises, and the boiling water flows into the storage part . The water inside washes away the rice, and when the water washes away the rice, it takes away the sugar from the rice, so even diabetics can eat rice made with cooking utensils. By constantly washing the rice, the sugar in the rice is washed away, so users are less likely to gain weight even after eating rice.

The cooking utensil according to the present application includes the cooking accessory described above.

According to the cooking utensil of the present application, the cooking accessory is provided in the cooking utensil, the separation method of food and water is improved, and separation of food and water can be controlled.

The method for controlling a cooking utensil according to the present application includes a step of determining a current cooking stage of the cooking utensil including a boiling stage in the cooking process of the cooking utensil, and a step of determining that the cooking utensil is in the boiling stage. the heating part of the cooking utensil to change the liquid level in the cooking chamber between a first liquid level and a second liquid level.

According to the cooking utensil control method of the present application, when it is determined that the cooking utensil is in the boiling stage, the cooking utensil controls the heating part of the cooking utensil and causes the heating part to heat the water in the cooking utensil. , a large amount of bubbles are generated by boiling water, and some of the bubbles are accumulated in the medium replacement part, so the pressure per unit area in the medium replacement part increases, and due to the action of pressure, the water in the medium replacement part is discharged into the cooking chamber, and when the water level in the storage part reaches a certain height, the cooking utensil immediately stops heating, the water vapor in the medium displacement part quickly dissolves, and the water in the cooking chamber reaches the medium displacement part. Due to the backflow, the water level in the container quickly falls, and thereby the liquid level in the cooking chamber changes between the first liquid level and the second liquid level.

Other aspects and advantages of the present application are described in the following description, and in part may be apparent from the following description, or may be learned by practice of the application.

1 is a sectional view of a cooking utensil according to an embodiment of the present application. FIG. 3 is a schematic diagram when rice is put into the cooking utensil according to the embodiment of the present application. FIG. 2 is a schematic diagram of the water in the cooking utensil before boiling according to the embodiment of the present application. FIG. 3 is a schematic diagram of boiling water in a cooking utensil according to an embodiment of the present application. FIG. 3 is a schematic diagram of steaming cooked rice using a cooking utensil according to an embodiment of the present application. It is a schematic diagram of the storage part and medium replacement part of the cooking utensil based on the Example of this application. FIG. 3 is a schematic diagram of another embodiment of the storage section and medium replacement section of the cooking utensil according to the embodiment of the present application. FIG. 8 is a cross-sectional view of the storage section and medium replacement section in FIG. 7; FIG. 3 is a schematic diagram of another embodiment of the storage section and medium replacement section of the cooking utensil according to the embodiment of the present application. 10 is a schematic view of the storage section and medium replacement section in FIG. 9 from another angle. FIG. 10 is a cross-sectional view of the storage section and medium replacement section in FIG. 9. FIG. FIG. 3 is a schematic diagram of another embodiment of the storage section and medium replacement section of the cooking utensil according to the embodiment of the present application. FIG. 13 is a cross-sectional view of the storage section and medium replacement section in FIG. 12. FIG. 3 is a schematic diagram of another embodiment of the storage section and medium replacement section of the cooking utensil according to the embodiment of the present application. FIG. 15 is a cross-sectional view of the storage section and medium replacement section in FIG. 14. FIG. 3 is a schematic diagram of another embodiment of the storage section and medium replacement section of the cooking utensil according to the embodiment of the present application. FIG. 17 is a schematic view of the storage section and medium replacement section in FIG. 16 from another angle. FIG. 17 is a cross-sectional view of the storage section and medium replacement section in FIG. 16. FIG. 17 is an exploded view of the storage section and medium replacement section in FIG. 16; FIG. 2 is a schematic diagram showing that the medium replacement part of the cooking utensil according to the embodiment of the present application is provided as a medium replacement plate. FIG. 2 is a schematic diagram of an embodiment of a storage section of a cooking utensil according to an embodiment of the present application. It is a flowchart of the control method of the cooking appliance based on the Example of this application. FIG. 3 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, where there is no liquid in the containing chamber; 1 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, with a liquid contained in a containing chamber; FIG. FIG. 3 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, with the top lid part open; 3 is a structural schematic diagram of a cooking utensil housing assembly according to some optional embodiments of the present application; FIG. 1 is an exploded structural schematic diagram of a cooking utensil housing assembly according to some optional embodiments of the present application; FIG. FIG. 3 is a schematic exploded view of a cooking utensil housing assembly according to some optional embodiments of the present application; FIG. 4 is a structural schematic diagram of the medium displacement part of the cooking utensil according to some optional embodiments of the present application, with the medium displacement part being cut vertically; 3 is a structural schematic diagram of a cooking utensil housing assembly according to still some optional embodiments of the present application; FIG. FIG. 3 is an exploded structural schematic diagram of a cooking utensil housing assembly according to still some optional embodiments of the present application; 1 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application; FIG. FIG. 7 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and there is no liquid in the accommodating part; FIG. 6 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, with a liquid contained in the container; FIG. 3 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and the water is not boiling; FIG. FIG. 3 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, and the water has just started to boil; FIG. 1 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, in which water is boiled for a certain period of time; FIG. 5 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, where water is not boiling; FIG. 3 is a structural schematic diagram of a cooking utensil according to some embodiments of the present application, in which water is boiled for a certain period of time; FIG.

Embodiments of the present application will now be described in detail, examples of which are illustrated in the drawings, in which the same or similar symbols always represent the same or similar parts or parts having the same or similar functions. The embodiments described with reference to the drawings are illustrative and are intended for interpretation of the present application, and are not to be understood as limitations on the present application.

In the explanation of this application, the terms "center", "vertical direction", "horizontal direction", "length", "width", "thickness", "upper", "lower", "front", "rear" are used. ”, “Left”, “Right”, “Vertical”, “Horizontal”, “Top”, “Bottom”, “Inside”, “Outside”, “Clockwise”, “Counterclockwise”, etc. The positional relationships are based on the orientations or positional relationships shown in the drawings and are only for the purpose of explaining and simplifying the description of the present application, and the target devices or parts are in a specific orientation and are constructed or operated in a specific orientation. It is not intended to indicate or imply that the same shall be used, and is therefore not to be construed as a limitation on the present application.

Furthermore, the terms "first" and "second" are used only for descriptive purposes, and may not imply or indicate relative importance, but may also implicitly indicate the quantity of the technical feature in question. It should not be understood as indicating either. Accordingly, the features defined by "first" and "second" may explicitly include one or more of the features, or may include implicitly. In the description of this application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically limited.

In this application, unless specifically specified or limited, terms such as "attaching", "coupling", "connecting", "fixing" etc. should be understood in a broad sense, e.g. It may be connected removably or integrally, or it may be mechanically connected, They may be electrically connected or may be in communication with each other, either directly or indirectly through an intermediate intermediary. It may be an internal communication between two parts, or an interaction between two parts. Those skilled in the art can specifically understand the meaning of the terms in this application depending on the situation.

In the present application, unless specifically specified or limited, a first feature being "above" or "below" a second feature means that the first feature and the second feature are in direct contact with each other. Alternatively, the first feature and the second feature may not be in direct contact with each other but may be in contact with each other via another feature between them. In addition, the first feature being located “above”, “above”, or “on the upper surface” of the second feature includes that the first feature is located directly above or diagonally above the second feature; The feature may represent a greater height relative to the horizontal plane than the second feature. The first feature being located “below”, “below” or “on the underside” of the second feature includes that the first feature is located directly below or diagonally below the second feature, or the first feature It may also represent that the height relative to the horizontal plane is smaller than the two features.

Next, a cooking utensil 10 according to an embodiment of the present application will be described with reference to FIGS. 1 to 22.

As shown in FIGS. 1 to 22, according to the cooking utensil 10 of the embodiment of the present application, the cooking utensil 10 may be a rice cooker, an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, or a health pot. Although the present application will be described using an example in which the cooking utensil 10 is a rice cooker, the scope of protection of the present application is not limited to this. Once a person skilled in the art has read the specification of the present application and understands the gist of the present application, the cooking utensil 10 of the present application can be used in an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, or the like.

In some embodiments, the cooking utensil 10 may include a body part 1, a housing part 2, and a medium displacement part 3, where the housing part 2 is used to store food, for example rice. The main body 1 includes a cooking chamber 11, and in some embodiments, the cooking chamber 11 may be a cavity defined by the pot body 12 and the top lid 13 of the main body 1. .

The housing part 2 is provided within the cooking chamber 11 . The medium replacing unit 3 is provided in the cooking chamber 11 and is used to replace the first medium 39 and the second medium 31 and change the liquid level in the cooking chamber 11.

For example, the medium replacing section 3 replaces the liquid second medium 31 (see FIG. 4) located in the medium replacing section 3 with the first medium 39 (see FIG. 4), so that the replaced second medium 31 The liquid level in the cooking chamber 11 is changed by the second medium 31 being discharged from the medium replacing section 3 and flowing into the cooking chamber 11 . Note that the first medium 39 may be provided from outside the medium replacing section 3, enter into the medium replacing section 3 to realize the replacement of the second medium 31, or the first medium 39 may be provided from outside the medium replacing section 3. For example, by heating the liquid, such as water, in the medium replacing unit 3, a gaseous first medium 39 is generated internally, and the first medium 39 supplies liquid water from the inside. The first medium 39 can be discharged to the outside of the replacing section 3, and the first medium 39 may be provided in a combination of the above two forms, and is not limited to this.

As another example, the medium replacement unit 3 further includes at least a portion of the space used by the first medium 39 by the second medium 31 which is outside the medium replacement unit 3 and is in a liquid state entering the medium replacement unit 3. The liquid level in the cooking chamber 11 is lowered by occupying the cooking chamber 11, and in the process of lowering the liquid level, the liquid washes away the rice, thereby reducing the sugar content of the rice. In other words, the second medium 31 in liquid form can enter the medium displacement part 3 and occupy at least a part of the space occupied by the first medium 39, for example when the cooking utensil 10 stops heating or When the heating power is reduced and the first medium 39, for example water vapor, in the medium replacement section 3 liquefies, the second medium 31 in a liquid state outside the medium replacement section 3, for example water, enters the medium replacement section 3. , replaces the space used by the first medium 39.

Moreover, the storage part 2 can communicate with the cooking chamber 11, and when the second medium 31 flows into the cooking chamber 11, the liquid level in the storage part 2 can be changed. Note that the first medium 39 may be water vapor and the second medium 31 may be water, but the present application is not limited thereto.

In addition, the operation process of the cooking appliance 10, for example, a rice cooker, mainly includes a boiling stage and a rice steaming stage, and in the boiling stage, the rice cooker mainly heats periodically, and the period T is set in the control program of the rice cooker. is set, T satisfies the relation 32 seconds≧T≧4 seconds, the period-to-power adjustment ratio is a, a satisfies the relation 1≧a≧1/8, the total duration of the boiling phase is t1, t1 satisfies the relational expression 15 minutes≧t1≧3 minutes. After the boiling stage is over, the rice cooker moves to the rice steaming stage, and in the rice steaming stage, the rice and water are separated, and the control program maintains the temperature of rice at b, where b is the relational expression 110 degrees ≧ b ≧80 degrees, the total duration of the rice steaming stage is t2, and t2 satisfies the relational expression 30 minutes≧t2≧3 minutes.

Specifically, the specific operating process of the rice cooker is as follows. In the process of cooking with a rice cooker, first pour an appropriate amount of water into the cooking chamber 11, then put the accommodating part 2 and the medium replacement part 3 into the cooking chamber 11, and the water level in the cooking chamber 11 should be approximately equal to the medium replacement part 3. (It may be appropriately higher than the medium replacing part 3 or suitably lower than the medium replacing part 3), and furthermore, the washed rice is placed in the storing part 2, and the rice is placed in the storing part 2. After being placed in the water, the rice and water may be completely separated, a portion of the rice may be immersed in the water, or all of the rice may be immersed in the water. As shown in FIG. 3, the rice and water may be separated at this time, that is, the rice is located above and the water is located below, and the rice is not submerged in water.

As shown in FIG. 4, when the rice cooker starts heating the cooking chamber 11 and the water in the cooking chamber 11 boils, a large amount of bubbles are generated in the water in the cooking chamber 11, and some of the bubbles are transferred to the medium replacement part. 3, the pressure per unit area inside the medium replacement section 3 increases, and due to the pressure, the water inside the medium replacement section 3 is discharged into the cooking chamber 11, and the water level inside the cooking chamber 11 rises. However, since the accommodating part 2 communicates with the cooking chamber 11, after the water in the medium replacing part 3 flows into the cooking chamber 11, the water in the cooking chamber 11 flows into the accommodating part 2, and at this time, the water in the medium replacing part 3 flows into the cooking chamber 11. The water level inside rises and the rice is immersed in it, thereby achieving basic boiling of the rice as shown in Figure 4.

When the water level in the storage part 2 reaches a certain height, the rice cooker immediately stops heating as detected by a time sensor or a signal sensor or by other well-known means, and the water vapor in the medium displacement part 3 cools down quickly. When the liquid is liquefied, the pressure inside the medium replacement part 3 is reduced, and the water in the cooking chamber 11 flows back into the medium replacement part 3, so that the water level in the storage part 2 quickly decreases, and the water level in the storage part 2 decreases. As the water descends, the water in the container 2 passes through the rice and falls, and the water in the container 2 washes away the rice, and in the process of cooking, the rice cooker separates the rice and water. It may be realized intermittently, for example, the rice cooker repeatedly heats the cooking chamber 11 and then stops, and the rice cooker repeatedly heats the cooking chamber 11 by controlling a control program such as the heating equivalent power. During the heating process, the water in the container 2 repeatedly rises and falls, and as the water rises and falls repeatedly, the rice is washed away, and the water gradually becomes soft. After the boiling stage is over, the rice cooker moves to the rice steaming stage. In the rice steaming stage, the rice and water are separated and the control program maintains the temperature of rice above 80 degrees, so that the rice is steamed. Ripened or steamed.

Moreover, water repeatedly rinses the rice during the boiling stage of the rice cooker, which further reduces the sugar content of the rice, making it difficult for users to gain weight even after eating the rice, and ensuring that the rice receives heat evenly. Since it absorbs enough water, it prevents the rice from becoming half-cooked and improves the texture of the rice.

Moreover, during the rice steaming stage, the water level in the rice cooker drops due to initial water evaporation and rice water absorption, which ensures the separation of rice and water and the effective steaming of cooked rice. In order to prevent water from being soaked, the final distance between the water level in the cooking chamber 11 and the bottom layer of cooked rice is 4 mm or more.

In addition, if the volume of the medium replacement part 3 does not change, by filling the medium replacement part 3 with gas using a gas filling and discharging device, the pressure per unit area in the medium replacement part 3 can be increased, and the cooking chamber The liquid level in the cooking chamber 11 may be raised, and when it is desired to lower the liquid level in the cooking chamber 11, the gas is drawn out from inside the medium replacement part 3 with a gas filling and discharge device, and the liquid level in the medium replacement part 3 is increased per unit area in the medium replacement part 3. By lowering the pressure, the effect of lowering the liquid level is obtained. In addition, when the volume of the medium replacement part 3 can be changed, the liquid level in the cooking chamber 11 can be changed by filling the medium replacement part 3 with gas using a gas filling/discharging device or by drawing out the gas in the medium replacement part 3. It is also possible to realize the function of raising or lowering.

For example, in some specific examples of the present application, a change in the liquid level in the storage part 2 can be realized by filling the medium replacement part 3 with gas by an external gas filling mechanism during the cooking process, and The volume of the medium replacement part 3 can be changed according to the gas filling amount. As a result, when there is no need to perform medium replacement, the volume of the medium replacement part 3 is small, the usage of the cooking chamber 11 is reduced, and the volume is increased when filling with gas, so that the gas capacity can be increased. When the amount of liquid is increased, the amount of liquid replaced is further increased, and the liquid level in the storage section 2 rises more clearly, leading to an improvement in the cooking effect.

As a result, the combination of the main body part 1, the storage part 2, and the medium replacement part 3 improves the separation method of food and water, and by using the medium replacement part 3 to replace the medium, the inside of the cooking chamber 11 is improved. The liquid level can be adjusted and the separation of food and water can be controlled. After putting the rice into the cooking utensil 10, the cooked rice made with the cooking utensil 10 can be eaten even by diabetic patients.Moreover, when making boiled rice with the cooking utensil 10, water constantly rinses the rice, so that the rice is Because the sugar in the rice is washed away, users are less likely to gain weight even after eating rice.

In some embodiments of the present application, the medium replacement part 3 may be configured as a gas-liquid replacement part 3, and the gas-liquid replacement part 3 is configured to replace the second medium 31 in the liquid state with the first medium 39 in the gas state. Specifically, in the process in which the rice cooker heats and boils the water in the cooking chamber 11, the water vapor in the gas-liquid replacement part 33 gradually increases, and the water vapor in the gas-liquid replacement part 33 gradually increases. The pressure gradually increases and the water in the gas-liquid displacement section 33 is pushed into the cooking chamber 11, thereby achieving the objective function of raising the water level in the cooking chamber 11 and further increasing the water level in the storage section 2. is realized.

In some embodiments of the present application, as shown in FIGS. 10, 12, 14, and 17, the gas-liquid displacement section 33 may include a first medium inlet 32 and a second medium outlet , The first medium 39 enters the gas-liquid displacement section 33 through the first medium inlet 32, and the second medium 31 is discharged from the gas-liquid displacement section 33 through the second medium outlet . In addition, during the process in which the rice cooker heats and boils the water in the cooking chamber 11, water vapor enters the gas-liquid displacement section 33 through the first medium inlet 32, and the pressure inside the gas-liquid displacement section 33 gradually increases. By forcing the water in the gas-liquid replacement part 33 into the cooking chamber 11 from the second medium outlet , the objective function of replacing the second medium 31 in the gas-liquid replacement part 3 with the first medium 39 is realized. be done.

In some embodiments of the present application, the first medium inlet 32 and the second medium outlet may be provided as the same opening, and the first medium inlet 32 and the second medium outlet are located at the bottom of the gas-liquid displacement section 33. This arrangement simplifies the structure of the gas-liquid displacement section 33 and shortens the processing time of the gas-liquid displacement section 33, thereby increasing the production efficiency of the gas-liquid displacement section 33 and reducing the opening size. Since the amount of processing is reduced and a large amount of labor is saved, the manufacturing cost of the gas-liquid displacement section 33 can be reduced. Moreover, by sharing an opening at the bottom, it becomes easier for water vapor to enter and for water to drain out.

In some embodiments of the present application, as shown in FIG. 6, the medium displacement section 3 is connected to the housing section 2, and such installation allows the medium displacement section 3 and the housing section 2 to be configured as an integral structure. , the medium replacing section 3 and the housing section 2 can be put into or taken out together into the cooking chamber 11, making it easier to clean the medium replacing section 3 and improving user satisfaction.

In some embodiments of the present application, the medium replacement part 3 may be provided at least partially below the receiving part 2, that is, some structures of the medium replacing part 3 may be provided below the receiving part 2. However, all the structures of the medium replacement part 3 may be provided below the storage part 2 in the vertical direction, and by such installation, the overall projected area of the medium replacement part 3 and the storage part 2 can be reduced. When the dimensions of the cooking chamber 11 are constant, it is easy to insert the medium replacement part 3 and the storage part 2 into the cooking chamber 11. Moreover, by adjusting the height of the medium replacement part 3 and the storage part 2, it becomes more compatible with various types of cooking utensils, and can be used with various cooking utensils such as rice cookers, electric pressure cookers, and electromagnetic cookers. Requirements are met.

In some embodiments of the present application, as shown in FIG. 19, the medium replacement part 3 may include a medium replacement part peripheral wall 34, and the upper part of the medium replacement part peripheral wall 34 is in close contact with the bottom surface of the storage part 2. A certain degree of sealing is constructed and the dissipation of water vapor is prevented, which may be understood as the upper part of the medium displacement part peripheral wall 34 being connected to the bottom surface of the receiving part 2, and such an installation prevents the dissipation of water vapor. The top end of the medium replacement section 3 is closed by the bottom surface, and after the water vapor enters the medium replacement section 3 through the first medium inlet 32, the water vapor is prevented from flowing out from the medium replacement section 3 through the top end of the medium replacement section 3. , it is ensured that water vapor is stored in the medium displacement part 3 and furthermore that the water in the medium displacement part 3 is forced into the cooking chamber 11 .

In some embodiments of the present application, as shown in FIG. is removably connected to the bottom surface of the housing part 2. Note that when the medium replacement section 3 and the storage section 2 are assembled, the annular flange 35 is assembled on the bottom surface of the storage section 2, and the contact area between the annular flange 35 and the storage section 2 is equal to the area between the medium replacement section peripheral wall 34 and the storage section 2. By installing the annular flange 35, which is larger than the contact area of The overall structural strength of the housing section 2 is increased. Moreover, the sealing performance of the connecting portion between the medium replacing section 3 and the accommodating section 2 is ensured, and furthermore, water vapor is prevented from flowing out from the medium replacing section 3 through the upper end of the medium replacing section 3. Furthermore, since a large amount of water vapor is generated in the process of boiling water, and the water vapor has buoyancy, this installation prevents vibration of the medium replacement part 3 and reduces noise during operation of the rice cooker.

In some embodiments of the present application, the medium displacement section peripheral wall 34 and the housing section 2 are integrally fused, and such installation provides the medium displacement section 3 and the housing section 2 as integrally molded parts, and the medium displacement section 34 and the housing section 2 are integrally fused. The overall structural strength and rigidity of the medium replacement part 3 and the housing part 2 are increased, separation of the medium replacing part 3 and the housing part 2 can be prevented, and the reliability of the operation of the cooking utensil 10 can be guaranteed. For example, the medium replacement section peripheral wall 34 and the housing section 2 are integrally injection molded parts.

In some embodiments, the medium displacement part peripheral wall 34 may be locked, welded or caulked to the housing part 2, such installation ensures that the medium displacement part 3 and the housing part 2 are assembled, Separation of the medium replacement section 3 and the storage section 2 can be further avoided, and it becomes easier to assemble the medium replacement section 3 and the storage section 2, so that the efficiency of assembling the medium replacement section 3 and the storage section 2 can be further improved.

In some embodiments of the present application, as shown in FIGS. 9 to 11, the medium replacement part 3 may include a medium replacement part peripheral wall 34, the storage part 2 may include a storage part peripheral wall 21, and the medium replacement part 3 may include a storage part peripheral wall 21. The peripheral wall 34 extends downward from the lower end of the storage section peripheral wall 21, and this arrangement improves the conformity of the structures of the medium replacement section 3 and the storage section 2, and improves the overall aesthetic appearance of the medium replacement section 3 and the storage section 2. can improve sex.

In some embodiments of the present application, as shown in FIGS. 9 to 11, the medium replacement part peripheral wall 34 and the storage part peripheral wall 21 are both configured in an annular shape, and the medium replacement part peripheral wall 34 and the storage part peripheral wall 21 are The diameters are the same, and by such installation, the cross-sectional area of the medium replacement part 3 is equal to the cross-sectional area of the storage part 2, which further improves the conformity of the structures of the medium replacement part 3 and the storage part 2, and makes it possible to improve the structure of the medium replacement part 3. The replaceable volume can be increased.

In some embodiments of the present application, as shown in FIGS. 14 and 15, the diameter of the medium replacement part peripheral wall 34 changes gradually, and the small diameter end (upper end in FIG. 15) of the medium replacement part peripheral wall 34 is connected to the storage part peripheral wall. 21, the large diameter end (lower end in FIG. 15) of the medium replacement part peripheral wall 34 is a free end, and the large diameter end of the medium replacement part peripheral wall 34 extends in the direction away from the storage part 2. As shown in FIG. 15, the small diameter end of the medium replacement part peripheral wall 34 is the upper end of the medium replacement part 3, and the large diameter end of the medium replacement part peripheral wall 34 is the lower end of the medium replacement part 3. This prevents the medium replacement part peripheral wall 34 from stopping the water vapor and water in the medium replacement part 3 from flowing out from the medium replacement part 3, and accelerates the outflow speed of water in the medium replacement part 3. The rising speed of the water level within the cooking chamber 11 can be accelerated.

In some embodiments of the present application, as shown in FIGS. 7 and 8, a housing recess 22 is formed at the bottom of the housing 2, and the housing recess 22 may be configured as a medium replacement part 3. With such an installation, the medium replacement part 3 and the storage part 2 are integrally molded, so it is possible to avoid producing the medium replacement part 3 separately, reduce the development of production molds, and further reduce the production of the cooking utensil 10. Can reduce costs.

In some embodiments of the present application, as shown in FIG. 8, the housing part 2 may include a housing part bottom wall 23 and a housing part peripheral wall 21, and at least a part of the housing part bottom wall 23 rises upward. With this installation, the housing recess 22 is provided in the housing bottom wall 23, and after the housing 2 is placed in the cooking chamber 11, water does not flow into the housing recess 22. It is guaranteed that the storage part recess 22 will be stored in a more rational position. Additionally, such an integrated design reduces cost and provides ease of use for the user.

In some embodiments of the present application, the receptacle recess 22 may be installed in the central region of the receptacle bottom wall 23, and it should be noted that after the water vapor enters the receptacle recess 22, the pressure inside the receptacle recess 22 is reduced. When the water vapor becomes larger, the water vapor exerts a force on the container 2, and such an installation makes the receiving force of the container 2 more uniform (atmospheric pressure acts on the container and generates an upward buoyant force), and the container 2 Tilting is avoided, which ensures that the rice is evenly accommodated in the container 2, and since it is centrally located, the drained water is evenly distributed around the four circumferences, and the liquid level in the cooking chamber is maintained evenly. The rate of rise becomes faster and more uniform.

In some embodiments of the present application, as shown in FIGS. 12 and 13, the medium replacement part 3 may be configured as an annular structure 36, and in the circumferential direction of the medium replacement part 3, the medium replacement part 3 It is a closed annular structure 36, and this installation allows the medium replacement part 3 to be formed, and the structure of the medium replacement part 3 is simpler, which makes the medium replacement part 3 easier to produce.

In some embodiments of the present application, the medium displacement part 3 may be provided on the housing bottom wall 23 of the housing part 2, and after the housing part 2 is placed in the cooking chamber 11, such installation allows the water tends to flow into the medium displacement part 3, ensuring that water is stored in the medium displacement part 3, which ensures that the water level in the storage part 2 can be raised or lowered, and also that the operation of the cooking utensil 10 is reliability is guaranteed.

In some embodiments of the present application, as shown in FIGS. 12 and 13, the medium replacement part 3 having an annular structure may include a replacement part outer peripheral wall 37 and a replacement part inner peripheral wall 38. 37 and the replacement part inner peripheral wall 38 are each connected to the storage part bottom wall 23, the replacement part outer peripheral wall 37 is fitted on the outside of the replacement part inner peripheral wall 38, and the replacement part outer peripheral wall 37 and the replacement part inner peripheral wall 38 are spaced apart in the radial direction. It is installed with an opening.

In some embodiments of the present application, as shown in FIG. , the water is stored in the recessed structure of the medium displacement part 3, and when the cooking appliance 10 is operated, water vapor can enter into the recessed structure and further push the water in the recessed structure into the cooking chamber 11, and the implementation The structure of the example is simpler.

In some embodiments of the present application, the medium displacement plate 39 has an inner concave surface 391 and an outer convex surface 392, the outer convex surface 392 faces and is connected to the receiving part 2, and the inner concave surface 391 This arrangement ensures that water and steam are stored in the inner concave space formed by the inner concave surface 391 of the medium displacement plate 39, and the first medium 39 and the second medium 31 is guaranteed to be replaced arbitrarily in the inner concave space of the medium replacement plate 39.

In some embodiments of the present application, as shown in FIG. 18, the medium replacement section 3 is also provided with exhaust fine holes 5 for exhaust that communicate with the inside of the medium replacement section 3. Note that before the water in the cooking utensil 10 boils, the rice and water are separated in the storage part 2, and at this time, the medium replacement part 3 is filled with water or partially filled with water, When water boils, water vapor is generated from the water below the medium replacement part 3. If a large amount of water vapor is generated, the water vapor in the medium replacement part 3 cannot be immediately discharged to the outside from the exhaust microholes 5, and the medium replacement part 3 As the pressure per unit area inside the container gradually increases, the water in the medium replacing section 3 is gradually discharged, and eventually only water vapor remains inside the medium replacing section 3, and the water level inside the storing section 2 rises and covers the surface of the rice. Once the rice has absorbed water sufficiently and uniformly, and the water has boiled for a certain period of time (generally 4 to 10 minutes), stop heating or heat with small electricity for a certain period of time (10 to 30 minutes), and at this time, remove the medium. The air in the displacement part 3 is cooled, the rice grains descend, and the speed of the rice rice backflow is accelerated by the exhaust micro holes 5. Since the temperature is maintained at 80°C or above 80°C, the cooked rice is steamed or braised and aged.

In some embodiments of the present application, as shown in FIG. 18, the medium replacement part 3 may include a medium replacement part peripheral wall 34, and the exhaust microholes 5 may be provided in the medium replacement part peripheral wall 34, and the exhaust The fine holes 5 are located in the middle upper part of the medium replacement part peripheral wall 34, that is, the exhaust fine holes 5 are provided in the middle upper part of the medium replacement part peripheral wall 34. Note that when the medium replacing section 3 is put into the cooking chamber 11, in the process of water entering the medium replacing section 3, the gas inside the medium replacing section 3 is discharged from the medium replacing section 3 through the exhaust micro holes 5, and as a result, the water is It is ensured that the water enters the medium replacement part 3 smoothly, and moreover, in the process of water flowing back into the medium replacement part 3, the rate of descent of the water level in the storage part 2 is accelerated.

In some embodiments of the present application, as shown in FIG. 7, FIG. 10, FIG. 12, FIG. 14, and FIG. It is connected to the bottom wall 23 of the housing part 2, and the exhaust microhole 5 is opened in the bottom wall 23 of the housing part. In addition, when the medium replacing part 3 is put into the cooking chamber 11, it is ensured that water can quickly flow into the medium replacing part 3 and no gas is retained in the medium replacing part 3, so that the medium replacing part 3 and the storage part 2 , it is guaranteed that the medium replacement part 3 and the cooking chamber 11 communicate with each other, and when the water is not boiling, the gas in the medium replacement part 3 is quickly discharged from the exhaust microhole 5, so that the storage part 2 The water level inside will drop quickly.

In some embodiments of the present application, one exhaust microhole 5 is provided, and the exhaust microhole 5 is installed in the center of the bottom wall 23 of the housing part 23, so that the water in the housing part 2 is discharged through the exhaust microhole 5. Water can flow into the medium replacement part 3 through the hole 5, and the water in the storage part 2 can uniformly wash away the rice, and the rice receives heat more uniformly, thereby improving the mouthfeel of the cooked rice. The present application is not limited thereto, and a plurality of exhaust microholes 5 may be provided, and the shape of the exhaust microholes 5 is also not limited. For example, the exhaust microholes 5 are round holes, triangular holes, etc.

In some embodiments of the present application, the evacuation area of the evacuation microholes 5 is between 3 mm ² and 20 mm ² , preferably between 5 mm ² and 10 mm ² . Note that when the exhaust area of the exhaust microholes 5 exceeds 20 mm ² , when water boils, the water vapor in the medium replacement part 3 flows out from the medium replacement part 3 through the exhaust microholes 5 and If water vapor is not stored in the container and the exhaust area of the exhaust microholes 5 is less than 3 ^mm2 , the water in the container 2 cannot immediately flow back when the water is not boiling. Therefore, such an installation ensures that the water level in the storage part 2 rises, and the water in the storage part 2 also quickly flows back into the medium replacement part 3.

In some embodiments of the present application, as shown in FIG. Used for communication. In addition, when the water level in the cooking chamber 11 rises, the water in the cooking chamber 11 can flow into the storage part 2 through the storage part through hole 24, and the rice will be boiled with boiling water and the rice will be washed away. When the water is not boiling, the water in the cooking chamber 11 can flow out of the container 2 through the container through hole 24, and the water and rice will separate, and a large amount of steam will be generated when the water boils. A portion of the water vapor is discharged from the cooking chamber 11 through the housing through hole 24.

In some embodiments of the present application, as shown in FIG. 17, the housing part 2 may include a housing peripheral wall 21 and a housing bottom wall 23, and the housing through hole 24 may include a peripheral wall through hole 241. Alternatively, the peripheral wall through hole 241 may be provided in the housing part peripheral wall 21, or a plurality of peripheral wall through holes 241 may be provided, and such installation allows water to quickly flow into or out of the housing part 2. This reduces the time the rice soaks in water.

In some embodiments of the present application, as shown in FIGS. 17 and 21, the housing part 2 may include a housing part peripheral wall 21 and a housing part bottom wall 23, and the housing part through hole 24 penetrates through the bottom wall. The bottom wall through hole 242 may include a hole 242, and the bottom wall through hole 242 may be provided in the housing bottom wall 23, and when the cooking utensil 10 is not heating water, such an installation prevents the bottom wall through hole 242 from heating. The distance from the water surface is minimized, water easily flows into the container 2 through the bottom wall through hole 242, and the water in the container 2 flows out from the container 2 through the bottom wall through hole 242, so that water is It will wash away even more.

In summary, preferred embodiments of the present application are as follows. Both the peripheral wall through hole 241 and the bottom wall through hole 242 are installed, and water can enter the housing part 2 through the peripheral wall through hole 241 and the bottom wall through hole 242, and a part of the bottom wall through hole 242 is filled with rice. Since it may be blocked, most of the water enters through the peripheral wall through hole 241 and goes downward to wash away the rice, and finally the water in the container 2 flows back into the cooking chamber 11 through the bottom wall through hole 242. The setting of the peripheral wall through-hole 241 and the bottom wall through-hole 242 means that the high-level through-hole 241 and the low-level through-hole 242 are set, and the height of the high-level through-hole 241 is greater than the height of the low-level through-hole 242. enters into the storage part 2 through the high through hole 241 and is discharged through the low through hole 242, thereby washing and stirring the food, such as rice, located between the high through hole 241 and the low through hole 242.

In some embodiments of the present application, the bottom wall through-holes 242 surround the radial outside of the medium displacement part 3, which means that in the circumferential direction of the medium displacement part 3, the plurality of bottom wall through-holes 242 surround the medium displacement part 3. Such an arrangement allows the water in the cooking chamber 11 to flow into the container 2 more quickly, maintains the temperature of the water entering the container 2, and allows the water to cook the rice more quickly. Can be boiled effectively.

In some embodiments of the present application, as shown in FIG. The inner circumferential wall 38 of the replacement part surrounds the bottom wall through hole 242, and with this installation, the water in the medium replacement part 3 can directly flow into or out of the storage part 2 from the bottom wall through hole 242. As a result, heat dissipation from the water is reduced, and the temperature of the water flowing into the storage section 2 is further maintained.

In some embodiments of the present application, as shown in FIG. It has been extended to In addition, when cooking rice with the cooking utensil 10, the storage portion 2 is closed by the upper lid portion 13, and this arrangement reduces the time required for boiling the water in the cooking utensil 10, and thus reduces the cooking time of the rice. Moreover, external objects are prevented from entering the cooking utensil 10, ensuring the hygiene and cleanliness of the cooked rice, thereby guaranteeing the user's eating and drinking safety, and allowing water vapor to quickly enter the cooking utensil 10. This ensures that the pressure per unit area of the gas in the medium displacement section 3 is maintained and that the water level can rise or fall.

In some embodiments of the present application, the main body part 1 may include a pot body part 12 and a top lid part 13, and the housing part 2 is provided in the top lid part 13.

In some embodiments of the present application, the cooking utensil 10 may be installed as a rice cooker, an electric pressure cooker, an electric stewing pot, an induction cooker, or a health pot, and such an installation can be used as a rice cooker, an electric pressure cooker, The operational performance of electric stew pots, induction cookers, and health pots can be improved, and the market competitiveness of rice cookers, electric pressure cookers, electric stew pots, induction cookers, and health pots can be increased.

In some embodiments of the present application, the medium replacement part peripheral wall 34 may be provided in an annular shape, and the orthogonal projected area of the internal space of the medium replacement part 3 in the projection plane perpendicular to the central axis of the cooking utensil 10 is S1. The cooking utensil 10 may include a heating section, and the orthogonal projected area of the heating section on the projection plane is S2, and S1 and S2 satisfy the relational expression S1≧1/3S2, and further satisfy S1≧1/2S2.

Note that if the area where the orthogonal projected area of the internal space of the medium replacing section 3 on the projection plane perpendicular to the central axis of the cooking utensil 10 and the orthogonal projected area of the heating section on the projected surface overlap is too small, the lower part of the medium replacing section 3 The amount of water vapor generated from the water is insufficient, the water vapor is relatively small, the drainage rate in the medium displacement part 3 is slow, that is, the rate of rise of the water level in the cooking utensil 10 is slow, and such an installation It is ensured that sufficient water vapor is generated below the medium displacement part 3, which can accelerate the drainage rate in the medium displacement part 3 and the rising rate of the water level in the cooking utensil 10.

In some embodiments of the present application, the volume V of the internal space of the medium replacement part 3 satisfies the relational expression V≧80ml, furthermore, V satisfies 80Nml≦V≦200Nml, and furthermore, V satisfies 100Nml≦V≦180Nml. Note that when cooking rice with the cooking utensil 10, the maximum cooking amount is N cups of rice, and one cup of rice is 140 g to 160 g.

Specifically, when cooking rice with the cooking utensil 10, when the maximum cooking amount is one cup of rice, the volume V of the internal space of the medium replacement part 3 satisfies the relational expression 100Nml≦V≦180Nml, and the maximum When the cooking amount is 2 cups of rice, the volume V of the internal space of the medium replacement section 3 satisfies the relational expression 200ml≦V≦360ml, and when the maximum cooking amount is 3 cups of rice, the volume V of the internal space of the medium replacement section 3 The volume V of the internal space satisfies the relational expression 300ml≦V≦540ml, and this installation ensures that sufficient water is stored in the internal space of the medium replacement part 3, and when the water boils, It is ensured that the water level in the cooking utensil 10 rises to a sufficient height to ensure that the rice is immersed in the boiling water.

As shown in FIGS. 1 to 21, the cooking accessory 4 used in the cooking utensil 10 according to the embodiment of the present application includes a storage section 2 and a medium replacement section 3. Both the storage section 2 and the medium replacement section 3 are The medium replacement section 3 is provided in the cooking chamber 11 of the cooking utensil 10 and is connected to the storage section 2, and the medium replacement section 3 replaces the liquid second medium 31 located in the medium replacement section 3 with the first medium 39. The replaced second medium 31 is discharged from the medium replacement part 3 to change the liquid level in the storage part 2.

As shown in FIGS. 1 to 21, according to the cooking accessory 4 used in the cooking utensil 10 according to the embodiment of the present application, the cooking accessory 4 is suitable for being provided inside the cooking utensil 10, and the cooking accessory 4 is The storage section 2 is the storage section 2 of the embodiment described above, and the gas-liquid displacement section 3 is the medium replacement section 3 of the embodiment described above. The housing part 2 has a housing part peripheral wall 21 and a housing part bottom wall 23, and a peripheral wall through hole 241 is provided in the housing part peripheral wall 21, and the housing part peripheral wall 21 is similar to the housing part peripheral wall 21 of the above embodiment. , the accommodating portion bottom wall 23 is the accommodating portion bottom wall 23 of the previous embodiment. The gas-liquid replacement part 3 is provided on the lower surface of the bottom wall 23 of the storage part , and is arranged so that water vapor enters the gas-liquid replacement part 3 and liquid in the gas-liquid replacement part 3 is discharged from the gas-liquid replacement part 3. The lower end of the replacement section 3 is opened.

Note that when the liquid in the gas-liquid replacement part 3 is discharged from the gas-liquid replacement part 3, the water level in the cooking utensil 10 rises, and the boiling water flows through the peripheral wall through hole 241 and/or the exhaust microhole 5 and/or Alternatively, the rice flows into the storage part 2 through the bottom wall through hole 242, and then the rice is boiled in water, and the rice is put into the cooking utensil 10 by the combination of the cooking chamber 11, the storage part 2, and the medium replacement part 3, and the water is boiled. When the water gradually boils, the water in the container 2 washes away the rice and flows back into the cooking chamber 11. When the water washes off the rice, it takes away the sugar from the rice, so that even diabetic patients can eat the cooked rice made with the cooking utensil 10. Moreover, when making steamed rice with the cooking utensil 10, the water constantly washes away the rice and the sugar in the rice is washed away, so the user is less likely to gain weight even after eating the rice.

In some embodiments of the present application, the gas-liquid displacement section 3 may include a gas-liquid displacement section peripheral wall 34, and the gas-liquid displacement section peripheral wall 34 is the medium displacement section peripheral wall 34 of the above embodiment, and the gas-liquid displacement section peripheral wall 34 is connected to the accommodating part bottom wall 23 , and a bottom wall through hole 242 may be further provided in the accommodating part bottom wall 23 , and the bottom wall through hole 242 surrounds the gas-liquid displacement part peripheral wall 34 . Note that when the cooking utensil 10 is not heating water, this arrangement minimizes the distance between the bottom wall through hole 242 and the water surface, and water flows into the storage part 2 from the bottom wall through hole 242. Moreover, since the water in the container 2 flows out from the container 2 through the bottom wall through-hole 242, the water further washes away the rice.

In some embodiments of the present application, as shown in FIG. 8, at least a part of the bottom wall 23 of the storage part rises upward, and the raised part is configured as the gas-liquid displacement part 3. The replacement part 3 and the accommodating part 2 are integrally constructed, and the overall structural strength of the accommodating part 2 is increased.

As shown in FIGS. 1 to 5, the cooking utensil 10 according to the embodiment of the present application includes the cooking accessory 4 of the embodiment, the cooking accessory 4 is attached to the cooking equipment 10, and according to the cooking equipment 10 of the invention, The food and water separation method has been improved, and by replacing the medium using the medium replacement section 3, the liquid level in the cooking chamber 11 can be adjusted, and the separation of food and water can be controlled. become.

As shown in FIG. 22, the method for controlling the cooking utensil 10 according to the embodiment of the present application includes the steps of determining the current cooking stage of the cooking utensil 10 including the boiling stage in the process of cooking with the cooking utensil 10; If it is determined that the cooking utensil 10 is in the boiling stage, the cooking utensil 10 controls the heating part of the cooking utensil 10 so that the heating part heats the water in the cooking utensil 10, thereby boiling the water and creating a large amount of bubbles. , and some of the bubbles are accumulated in the medium replacement part 3, so the pressure per unit area in the medium replacement part 3 increases, and due to the pressure, the water in the medium replacement part 3 flows into the cooking chamber 11. When the water level in the storage part 2 reaches a certain level and is detected by a time sensor or a signal sensor, the cooking utensil 10 immediately stops heating and the water vapor in the medium replacement part 3 is removed. , and the water in the cooking chamber 11 flows back into the medium replacement part 3, causing the water level in the storage part 2 to drop quickly, thereby causing the liquid level in the cooking chamber 11 to become equal to the first liquid level and the second liquid level. and varying the liquid level.

In some embodiments of the present application, controlling the heating portion of the cookware 10 to vary the liquid level in the cooking chamber 11 between a first liquid level and a second liquid level comprises a first power adjustment. and a second power adjustment ratio to control the heating section and heat it alternately, the liquid level in the storage section 2 is adjusted to the first level by controlling and heating the heating section at the first power adjustment ratio. the liquid level in the storage part 2 can be lowered to a second liquid level by heating the heating part by controlling the heating part with a second power adjustment ratio; The two power adjustment ratios are smaller than the first power adjustment ratio, and the second liquid level is lower than the first liquid level, and with this installation, the liquid level in the storage part 2 is between the first liquid level and the second liquid level. It is possible to achieve the objective function of changing with

In some embodiments of the present application, the value range of the second power adjustment ratio and the first power adjustment ratio is 1/8 or more and 1 or less, and the heating period of the heating section is 4 seconds or more and 32 seconds or less. In addition, within each heating cycle, the heating section is heated by controlling the first power adjustment ratio and the second power adjustment ratio, and by such installation, the liquid level in the storage section 2 is equal to the first liquid level and the second liquid level. This ensures that the liquid level changes between the two, avoiding that the rice is soaked in water for a long time.

In some embodiments of the present application, controlling the heating portion of the cooking utensil 10 to vary the liquid level in the cooking chamber 11 between a first liquid level and a second liquid level comprises using a first electric power. By controlling the heating unit to perform the heating operation, the liquid level in the cooking chamber 11 can be raised to the first liquid level, and after the liquid level in the cooking chamber 11 has risen to the first liquid level, A step in which the cooking appliance 10 can lower the liquid level in the cooking chamber 11 to a second liquid level by controlling the heating part to stop heating or controlling the heating part to reduce the heating power. In this case, the second liquid level includes a step lower than the first liquid level.

In some embodiments of the present application, the cooking stage of the cooking appliance 10 may further include a rice steaming stage, and the method includes: when the cooking appliance 10 is in the rice steaming stage; The method may further include the step of steaming and aging the rice by controlling the temperature of the rice in the cooking chamber 11 to be within a preset temperature range.

In some embodiments of the present application, the preset temperature range is above 80°C and below 110°C, and such installation can maintain the temperature of the main body within an appropriate temperature range, and Steaming and aging of rice is guaranteed, and the quality of cooking of rice is guaranteed.

In some embodiments of the present application, when the cooking utensil 10 is in the rice steaming stage, the liquid level in the cooking chamber 11 is lower than the bottom wall of the storage part 2, and the liquid level in the cooking chamber 11 is lower than the bottom wall of the storage part 2. The distance from the bottom wall of the rice cooker is at least 4mm, and this installation ensures that the rice and omoyu are separated, ensuring that the rice is effectively steamed, and preventing the rice from soaking in the omoyu. Scratches and contact between rice and rice can be avoided.

In some embodiments of the present application, after the boiling stage lasts for a first set time, the cooking appliance 10 transitions to a rice steaming stage, and the rice steaming stage lasts for a second set time, and such an arrangement ensures that the rice is cooked. Heat is received more evenly, the rice can absorb sufficient moisture, the rice is prevented from becoming half-cooked, and the texture of the rice is improved.

In some embodiments of the present application, the range of values for the first set time is greater than or equal to 3 minutes and less than or equal to 15 minutes, and the range of values for the second set time is greater than or equal to 3 minutes and less than or equal to 30 minutes; The installation allows the rice to receive heat more evenly, allows the rice to absorb sufficient moisture, prevents the rice from becoming half-cooked, and improves the texture of the rice.

In some embodiments of the present application, as shown in FIGS. 23 to 31, the cooking utensil 10 may be a rice cooker, an electric pressure cooker, an electric stewing pot, an induction cooker, a health pot, etc., as described below. Although the cooking appliance 10 is a rice cooker as an example, the scope of protection of the present application is not limited thereto. Once a person skilled in the art has read the specification of the present application and understands the gist of the present application, the cooking utensil 10 of the present application can be used in an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, or the like.

As shown in FIGS. 23-27, in some embodiments, the cooking utensil 10 may include a body portion 1 and a housing assembly 230. As shown in FIGS. The main body 1 includes a cooking chamber 11, and in some embodiments, the cooking chamber 11 may be a cavity defined by the pot body 12 and the top lid 13 of the main body 1. . A housing assembly 230 is provided within the cooking chamber 11 . In addition, the accommodation assembly 230 includes an accommodation chamber 231 and a medium replacement chamber 232 . The storage chamber 231 is used to store foodstuffs, such as rice.

The containment assembly 230 is used to effect the displacement of the first medium 39 and the second medium 31 to change the liquid level within the cooking chamber 11 . For example, the containment assembly 230 may displace the liquid second medium 31 located in the medium displacement chamber 232 with the first medium 39 so that the displaced second medium 31 is discharged from the medium displacement chamber 232 and the cooking chamber 11 It may be provided to change the liquid level within the cooking chamber 11 by entering the liquid inside the cooking chamber 11.

Note that the first medium 39 may be provided from outside the medium replacement chamber 232, and enters the medium replacement chamber 232 to realize replacement of the second medium 31, for example, by introducing gas into the medium replacement chamber 232 from the outside. to pump. Alternatively, the first medium 39 may be provided from inside the medium replacement chamber 232, for example, by heating a liquid, such as water, in the medium replacement chamber 232, the first medium 39 in a gaseous state is generated therein. The first medium 39 can discharge liquid water from inside to the outside of the medium replacement chamber 232, and the first medium 39 may be provided in a combination of the above two forms, but is not limited to this. Not done.

The medium replacement chamber 232 is further configured such that the second medium 31 which is outside the medium replacement chamber 232 and is in a liquid state enters the medium replacement chamber 232 and occupies at least a portion of the space used by the first medium 39 . , is provided to lower the liquid level in the cooking chamber 11, and in the process of lowering the liquid level, the liquid washes away the rice, thereby reducing the sugar content of the rice. In other words, the second medium 31 in liquid form can enter the medium replacement chamber 232 and occupy at least a portion of the space used by the first medium 39 .

Optionally, in some embodiments, when the first medium 39, e.g., water vapor, in the medium displacement chamber 232 liquefies when the cookware 10 stops heating or the heating power is reduced, the An external liquid second medium 31 , for example water, enters the medium replacement chamber 232 and replaces the space occupied by the first medium 39 . As another example, and in some embodiments, when at least a portion of the first medium 39 within the medium displacement chamber 232, e.g. Water can enter the medium replacement chamber 232 and replace the withdrawn first medium 39.

In addition, since the accommodation chamber 231 communicates with the cooking chamber 11, the liquid level within the accommodation chamber 231 can be changed. Specifically, after the second medium 31 flows into the cooking chamber 11, it can enter the gap between the main body part 1 and the accommodation assembly 230 and further enter the accommodation chamber 231, and enter the accommodation chamber 231. If the amount of liquid differs, the liquid level in the storage chamber 231 will change. Optionally, the first medium 39 may be water vapor or air, and the second medium 31 may be water, although the present application is not limited thereto.

When the liquid level in the storage chamber 231 changes up and down after the rice is placed in the storage section 2, the liquid repeatedly washes away the rice in the storage chamber 231, which further reduces the sugar content of the rice, allowing the user to enjoy the rice. Even after eating rice, it is difficult to gain weight, and since the rice receives heat evenly and absorbs moisture sufficiently, it prevents the rice from becoming half-cooked and improves the texture of the rice.

As a result, when rice is put into the cooking utensil 10 and boiled rice is prepared using the cooking utensil 10, the combination of the main body part 1 and the storage assembly 230 allows the liquid to constantly wash away the rice, thereby removing the sugar content in the rice. Because it is washed away, users are less likely to gain weight even after eating rice.

The housing assembly 230 may be comprised of a plurality of separate parts 233 that are removably connected. Compared with non-removable integrally molded structures or structures that are later assembled and welded together, the removable split structure according to the embodiments of the present application is easier to manufacture, and the outer appearance may be round, square or other shapes. More shapes can be selected, such as irregular shapes, and there is more flexibility in use.Also, users can easily remove and clean it, and there are fewer areas that cannot be cleaned, making it easier for users to use. Improved experience.

According to some embodiments of the present application, any two divided parts 233 may be connected by a locking structure or a magnetic adsorption structure, which provides reliable connection and convenient removal and attachment. In the present application, the locking structure or the magnetic adsorption structure is not specifically limited, and various structures can be used, and since this is easily understood by those skilled in the art, detailed explanation will be omitted here.

Optionally, the locking structure may be a rotating locking structure, a concave-convex locking structure, a vertically fitting locking structure, or a left-right sliding locking structure. All of these structures provide effective locking and are convenient to remove and install.

In some embodiments of the present application, as shown in FIGS. 23 to 27, the plurality of divided parts 233 may include a storage section 2 and a medium replacement section 3. A storage chamber 231 that opens upward may be provided in the storage section 2, so that food can be easily placed therein. The medium replacement part 3 is located below the storage part 2, and the medium replacement part 3 is removably connected to the storage part 2. A medium replacement chamber 232 that opens downward is provided in the medium replacement part 3. This makes it easier to collect the first medium 39.

As shown in FIGS. 27 and 28, according to some embodiments of the present application, the medium replacement part 3 has a replacement part top wall 32, the storage part 2 has a storage part bottom wall 23, A locking convex portion 24 is provided on one of the upper wall 32 and the bottom wall 23 of the accommodating portion, and a locking recess 331 suitable for locking into the locking convex portion 24 is provided on the other side. This not only makes it easier to manufacture, but also allows for effective locking.

Further, the locking convex portion 24 may include one or more convex points 25, the locking recess 331 may include one or more through holes 341, and the convex points 25 and the through holes 341 are different from each other. There is a one-to-one correspondence, and each of the convex point portions 25 is bored and engaged in the corresponding through hole 341. Note that the plurality of convex points 25 may be provided at intervals along the circumferential direction of the housing assembly 230, and can be effectively locked.

As shown in FIGS. 28 and 29, the convex point portion 25 may include a column portion 251 and a tip portion 252, the column portion 251 may be bored in the through hole 341, and the tip portion 252 may protrude. The tip 252 is provided at the end of the column 251 , and the tip 252 is received on one side of the through hole 341 to receive the column 251 and prevent it from escaping from the through hole 341 . Optionally, a chamfer 253 may be configured along the axial direction of the columnar portion 251 on at least one of both ends of the tip portion 252 . The chamfer 253 can serve as a guide when the convex point portion 25 and the through hole 341 are engaged or disengaged, and when the convex point portion 25 is operated by applying force, the convex point portion 25 is inserted into the through hole 341. Easy to get caught or escape.

Optionally, the axial dimension of the column 251 may be greater than or equal to the axial dimension of the through hole 341. As a result, effective engagement between the storage section 2 and the medium replacement section 3 can be realized, and when the axial dimension of the column section 251 is larger than the axial dimension of the through hole 341, the storage section 2 and the medium replacement section 3 are movable to some extent when they are locked, so the non-object area between the storage section 2 and the medium replacement section 3 is reduced.

As shown in FIGS. 28 and 29, the accommodating part 2 is provided with a positioning part 26, the medium replacing part 3 is provided with a positioning engagement part 35 (the annular flange 35), and the positioning part 26 and the positioning engagement part 35 are provided. By engaging with the mating part 35, the receiving part 2 and the medium displacement part 3 are positioned and the receiving assembly 230 is assembled more accurately.

In the present application, the specific structures of the positioning part 26 and the positioning engagement part 35 are not particularly limited, and optionally, in some embodiments of the present application, the positioning part 26 is attached to the housing part 2 along the circumferential direction of the housing part 2. It may be provided on the positioning convex rib of the bottom wall 23, the replacement portion upper wall 32 may be provided with an opening 321, and the positioning engagement portion 35 may be formed at the edge of the opening 321. The edge can be fitted onto the outer circumferential surface of the positioning convex rib, allowing effective positioning.

In some embodiments of the present application, as shown in FIGS. 30 and 31, the plurality of divided parts 233 may include a housing tube 234 and a partition plate 235. A cylindrical chamber 2341 that penetrates vertically may be provided in the housing cylinder 234 . The partition plate 235 is removably provided in the storage cylinder 234 and vertically divides the cylinder chamber 2341 into a storage chamber 231 and a medium replacement chamber 232 located below the storage chamber 231. Optionally, the inner diameter of the accommodation chamber 231 and the inner diameter of the medium replacement chamber 232 may be the same or different, and can be set as appropriate.

Next, cooking utensils 10 according to some specific examples of the present application will be described. The cooking appliance 10 is a rice cooker, and the specific operation process of the rice cooker is as follows. In the process of cooking with a rice cooker, first pour an appropriate amount of water into the cooking chamber 11, then put the accommodating part 2 and the medium replacement part 3 into the cooking chamber 11, and the water level in the cooking chamber 11 should be approximately equal to the medium replacement part 3. (It may be higher than the medium replacement part 3 or lower than the medium replacement part 3 as appropriate), and the washed rice is placed in the storage part 2, and as shown in FIG. Sometimes the rice and water may be separated, ie the rice is located in the upper container 2 and the water is located below, the rice not being submerged in water.

After this, when the rice cooker starts heating the cooking chamber 11 and the water inside the cooking chamber 11 is heated, a large amount of air bubbles (water vapor) is generated in the water inside the cooking chamber 11, and some of the air bubbles are replaced by the medium. As the water is accumulated in the medium replacing section 3, the pressure per unit area inside the medium replacing section 3 increases, and due to the action of the pressure, the water inside the medium replacing section 3 is discharged into the cooking chamber 11, and the water surface inside the cooking chamber 11 increases. After the water in the medium replacement part 3 flows into the cooking chamber 11, the water in the cooking chamber 11 flows into the storage part 2, and at this time, the storage part 2 communicates with the cooking chamber 11. The water level in No. 2 rises to submerge the rice and achieve basic boiling of the rice, as shown in FIG. 25.

When the water level in the storage part 2 reaches a certain height, the rice cooker immediately stops heating as detected by a time sensor or a signal sensor or by other well-known means, and the water vapor in the medium displacement part 3 cools down quickly. When the liquid is liquefied, the pressure inside the medium replacement part 3 is reduced, and the water in the cooking chamber 11 flows back into the medium replacement part 3, so that the water level in the storage part 2 quickly decreases, and the water level in the storage part 2 decreases. As the water descends, the water in the container 2 passes through the rice and falls, and the water in the container 2 washes away the rice, and in the process of cooking, the rice cooker separates the rice and water. It may be realized intermittently, for example, the rice cooker repeatedly heats the cooking chamber 11 and then stops, and the rice cooker repeatedly heats the cooking chamber 11 by controlling a control program such as the heating equivalent power. During the heating process, the water in the container 2 repeatedly rises and falls, and as the water rises and falls repeatedly, the rice is washed away, and the water gradually becomes soft. After the water boiling stage ends, the rice cooker moves to the rice steaming stage. In the rice steaming stage, the rice and water are separated and the temperature of the rice is maintained at over 80 degrees by the control program. Matured by being steamed or braised.

Moreover, during the water boiling stage of the rice cooker, the water repeatedly rinses the rice, which further reduces the sugar content of the rice, making it difficult for users to gain weight even after eating the rice.In addition, the rice receives heat evenly. Since it absorbs enough water, it prevents the rice from becoming half-cooked and improves the texture of the rice.

Moreover, during the rice steaming stage, the water level in the rice cooker drops due to initial water evaporation and rice water absorption, which ensures the separation of rice and water and the effective steaming of cooked rice. In some embodiments, the final distance between the water level in the cooking chamber 11 and the bottom layer of cooked rice may be 4 mm or more to prevent water from being submerged. In still some embodiments of the present application, the water line may be slightly higher than the bottom layer of cooked rice, so that the rice located in the upper layer is still not submerged in water, reducing the final sugar content of the cooked rice. They are the same in some respects.

Optionally, the volume of media displacement chamber 232 may or may not vary, according to some embodiments of the present application. In some embodiments, if the volume of the media displacement chamber 232 does not change, the pressure per unit area within the media displacement chamber 232 can be increased by filling the media displacement chamber 232 with gas using a gas filling and discharge device. When it is desired to lower the liquid level in the medium replacement chamber 232, the gas is drawn out from inside the medium replacement chamber 232 with a gas filling and discharge device, and the liquid level in the medium replacement chamber 11 is raised. By lowering the pressure per unit area within 232, the effect of lowering the liquid level is obtained.

Additionally, in some embodiments, if the volume of the media displacement chamber 232 can be changed, a gas filling/discharging device may be used to fill or withdraw gas from the media displacement chamber 232 for cooking. It is also possible to realize a function in which the liquid level within the chamber 11 rises or falls. For example, in some specific examples of the present application, during the cooking process, a change in the liquid level in the cooking chamber 11 can be achieved by filling the medium displacement chamber 232 with gas with a gas filling and discharge device, and The volume of the displacement chamber 232 can vary according to the gas charge. As a result, when there is no need to perform medium replacement, the volume of the medium replacement chamber 232 is small and the usage of the cooking chamber 11 is reduced, and the volume of the medium replacement chamber 232 is increased when filling with gas. When the gas capacity is increased, the amount of liquid replaced is further increased, and the liquid level in the cooking chamber 11 changes more clearly, leading to an improvement in the cooking effect.

As a result, when rice is put into the cooking utensil 10 using the combination of the main body portion 1, the storage portion 2, and the medium replacement portion 3, and then boiled rice is prepared using the cooking utensil 10, water constantly rinses the rice. Because the sugar in the rice is washed away, users are less likely to gain weight even after eating rice.

Next, the cooking utensil 10 will be explained with reference to FIGS. 32 to 34. Note that the cooking utensil 10 may be a rice cooker, an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, etc. In the following explanation, the cooking utensil 10 is a rice cooker. However, the scope of protection of the present application is not limited thereto. Once a person skilled in the art has read the specification of the present application and understands the gist of the present application, the cooking utensil 10 of the present application can be used in an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, or the like.

The cooking utensil according to the embodiment of the present application was obtained by the inventor of the present application discovering a technical problem from related technology and analyzing the cause thereof.

Specifically, the inventor of the present application has conducted intensive studies to solve the problem in the related technology that when a large amount of rice is cooked, the rice becomes uneven and the sugar content is not effectively leached out. The following were discovered as the main causes of the problem. When there is a large amount of rice, the rice in the steamer is piled up high, water can only enter from the bottom of the steamer, and the water level is difficult to submerge all the rice, resulting in rice in the upper layer being hard or half-cooked. Sometimes.

In view of this, the inventor of the present application makes related improvements to obtain the cooking utensil 10 of the embodiment of the present application. As shown in FIGS. 32 to 34, in some embodiments, the cooking utensil 10 may include a main body part 1, a housing part 2, and a medium displacement part 3, where the housing part 2 is used for storing foodstuffs, such as rice. Used for accommodating. The main body 1 includes a cooking chamber 11, and in some embodiments, the cooking chamber 11 may be a cavity defined by the pot body 12 and the top lid 13 of the main body 1. .

The housing section 2 is provided within the cooking chamber 11 , and the medium replacement section 3 is provided within the cooking chamber 11 . The medium replacing unit 3 is used to replace the first medium 39 and the second medium 31 and change the liquid level in the cooking chamber 11 .

For example, the medium replacement unit 3 replaces the liquid second medium 31 located in the medium replacement unit 3 with the first medium 39, and the replaced second medium 31 is discharged from the medium replacement unit 3 and the cooking chamber 11. When the second medium 31 flows into the cooking chamber 11, the liquid level in the container 2 can be changed. Note that the first medium 39 may be provided from outside the medium replacing section 3, and enters into the medium replacing section 3 to realize the replacement of the second medium 31, for example, by introducing gas into the medium replacing section 3 from the outside. to pump. Alternatively, the first medium 39 may be provided from inside the medium replacement section 3, and for example, by heating a liquid, such as water, in the medium replacement section 3, the first medium 39 in a gaseous state is generated inside. , the first medium 39 can discharge liquid water from inside to the outside of the medium replacement part 3, and the first medium 39 may be provided in a combination of the above two forms, but is not limited to this. Not done.

As another example, the medium replacement unit 3 further includes at least a portion of the space used by the first medium 39 by the second medium 31 which is outside the medium replacement unit 3 and is in a liquid state entering the medium replacement unit 3. The liquid level in the cooking chamber 11 is lowered by occupying the cooking chamber 11, and in the process of lowering the liquid level, the liquid washes away the rice, thereby reducing the sugar content of the rice. In other words, the second medium 31 in liquid form can enter the medium replacement part 3 and occupy at least part of the space used by the first medium 39 .

Optionally, in some embodiments, when the first medium 39, e.g. water vapor, in the medium displacement section 3 liquefies when the cooking appliance 10 stops heating or the heating power is reduced An external liquid second medium 31 , for example water, enters the medium displacement section 3 and replaces the space occupied by the first medium 39 . As another example, and in some embodiments, if at least a portion of the first medium 39 in the medium displacement section 3, e.g. The water can enter the medium replacement section 3 and replace the first medium 39 that has been drawn out.

In addition, the housing part 2 can communicate with the cooking chamber 11, and after the second medium 31 flows into the cooking chamber 11, it enters the gap between the main body part 1 and the housing part 2, and further enters the housing part 2. If the liquid level in the storage part 2 changes and the amount of liquid entering into the storage part 2 differs, the liquid level in the storage part 2 changes.

After putting the rice into the container 2, when the liquid level in the container 2 changes up and down, the liquid will repeatedly wash away the rice in the container 2, so the sugar content of the rice will be reduced, and the user will be able to enjoy the rice. Even after eating, it is difficult to gain weight, and since the rice receives heat evenly and absorbs water sufficiently, it prevents the rice from becoming half-cooked and improves the texture of the rice.

As a result, when rice is put into the cooking utensil 10 using the combination of the main body portion 1, the storage portion 2, and the medium replacement portion 3, and then boiled rice is prepared using the cooking utensil 10, the liquid constantly washes away the rice. Because the sugar in the rice is washed away, users are less likely to gain weight even after eating rice.

As shown in FIG. 32, the medium replacement section 3 may be located below the storage section 2, and the medium replacement section 3 and the storage section 2 are divided parts and are not integrally connected. Thereby, after the storage part 2 is put into the cooking chamber 11, the medium replacement part 3 may be selectively put in, and when the medium replacement part 3 is also put into the cooking chamber 11, the cooking utensil 10 is removed. Able to cook rice or do other cooking. If the medium replacement part 3 is not placed in the cooking chamber 11, the housing part 2 can be used as a normal steamer. This improves the flexibility in use of the cooking utensil 10, allowing a variety of dishes to be prepared.

Furthermore, since the medium replacing section 3 and the accommodating section 2 are not connected, the operations for removing and attaching them are reduced, making it more convenient. In addition, since the medium replacement part 3 is located below the storage part 2, the storage part 2 is configured to receive the medium replacement part 3 from above, thereby preventing the medium replacement part 3 from escaping from the cooking chamber 11 from above. safe.

In addition, such structures are easy to manufacture, and the appearance has more shapes to choose from, such as round, square and other irregular shapes, and users are easy to use and easy to clean. However, the user experience is improved because there are fewer and easier to clean. In the embodiment shown in FIG. 32, the medium displacement part 3 is formed as a structure with support legs at the lower part, and in the embodiment shown in FIG. 33, the medium displacement part 3 is formed as a structure with an outer flange at the lower edge. .

According to some embodiments of the present application, the medium replacement part 3 may be configured as a gas-liquid replacement part, where the gas-liquid replacement part replaces the second medium 31 in the liquid state with the first medium 39 in the gas state. may be provided. By setting different media to interchange with each other in this way, they can be effectively interchanged, and the influence of the first medium on the second medium can be alleviated.

Optionally, the first medium 39 may be water vapor and the second medium 31 may be water, although the present application is not limited thereto.

According to some embodiments of the present application, as shown in FIG. A heating component 6 is provided, and the heating component 6 can generate the first medium 31 by heating and boiling the second medium 39, that is, the first medium 31 is water vapor. Optionally, the heating element 6 may be a coil disc assembly.

As a result, while the cooking utensil 10 heats the liquid in the cooking chamber 11, the water vapor in the medium replacement part 3 gradually increases, and the pressure in the gas-liquid replacement part gradually increases, causing the liquid in the gas-liquid replacement part to increase. By pushing it into the cooking chamber 11, the objective function of raising the water level in the cooking chamber 11 is realized, and further the objective function of raising the water level in the storage part 2 is realized. In this case, not only can the liquid level be increased, but also the cooking effect can be improved because the liquid entering the storage section 2 is a high temperature liquid.

Optionally, as shown in FIGS. 32 and 33, the second medium opening 33 is provided downward, which reduces the shaking of the medium displacement part 3 during the liquid discharge process and causes the medium displacement part 3 to turn over. Risk is reduced. In addition, in some embodiments of the present application, the second medium openings 33 may be oriented to the sides, for example, the second medium openings 33 are provided on two opposing sides of the medium replacing section 3, respectively, As a result, when the medium is replaced, force is applied to both sides of the medium replacing section 3 at the same time, the force can be applied uniformly, and the probability that the medium replacing section 3 is turned over can be reduced.

As shown in FIGS. 33 and 34, in some embodiments of the present application, the medium replacement part 3 may be spaced apart from the storage part 2 before the second medium 31 boils, and the second medium 31 When it boils, it is driven by the pressure of the first medium 39 and can rise until it comes into contact with the container. As a result, when the medium replacing section 3 receives pressure, it is restricted by the housing section 2 in contact with it, thereby improving the stability of the medium replacing section 3 and further reducing the risk of the medium replacing section 3 tipping over. can. Furthermore, when the housing section 2 is placed into the cooking chamber 11, since the housing section 2 is not in contact with the medium replacing section 3, friction between the housing section 2 and the medium replacing section 3 is reduced, and damage is alleviated. Ru.

According to some embodiments of the present application, a tipping prevention structure may be further provided in the cooking utensil 10 to prevent the medium displacement part 3 from tipping over, and the tipping prevention structure is provided in the main body part 1. , it may be attached to at least one of the medium replacing section 3 and the storage section 2, and the risk of the medium replacing section 3 being turned over can be further reduced.

In the present application, the specific structure of the tipping prevention structure is not particularly limited, and for example, the tipping prevention structure may be a tipping prevention rib, for example, the inner wall surface of the cooking chamber 11 and/or the housing part. A protruding anti-overturning rib is provided at 2 to limit the medium replacement part 3. As another example, the tipping prevention structure 3 may be a magnetic adsorption structure, and since there is a magnetic force between the magnetic adsorption structure and the medium replacement part 3, the risk of the medium replacement part 3 being turned over is reduced. .

32 to 34, according to some embodiments of the present application, optionally, the outer radial dimension L11 of the medium displacement part 3 and the radial dimension L21 of the cooking chamber 11 are L1≧0.2L2 may be satisfied. Optionally, the axial dimension L12 of the medium replacement part 3 and the axial dimension L22 of the cooking chamber 11 may satisfy L12≧0.1L22. Optionally, the outer radial dimension L31 of the housing 2 may be smaller than the radial dimension L21 of the cooking chamber 11, and the axial dimension L32 of the housing 2 and the axial dimension L22 of the cooking chamber 11 are such that L32≧0. 2L22 may be satisfied. Such an installation helps reduce the probability that the medium replacing section 3 will tip over.

In actual design, the parameter relationships described above and the parameter values or parameter relationships described below may be applied at the same time, as long as there is no contradiction, or may be applied in part selectively, and may be mutually exclusive. They can be used in combination with each other if there is no contradiction.

Furthermore, in the description of this application, "radial direction" is understood in a broad sense, and a structure having a radial dimension does not necessarily mean that the structure is circular; for example, if the cooking chamber 11 is It should be noted that the cooking chamber 11 is not necessarily a circular chamber, but may have a rectangular or other shape, and the radial dimension of the cooking chamber 11 is perpendicular to the axial direction of the cooking chamber 11. and may be understood as the distance between the ends of the cooking chamber 11 in a direction passing approximately through the center of the cooking chamber. For example, when the cooking chamber 11 is rectangular, the radial dimension of the cooking chamber 11 is understood as the distance between both ends of the cooking chamber 11 in a direction perpendicular to the axial direction of the cooking chamber 11 and passing approximately through the center of the cooking chamber 11. For example, it may be the distance between both ends of the cooking chamber 11 in the diagonal direction.

According to some specific examples of the present application, the outer diameter dimension L11 of the medium displacement part 3, the axial dimension L12 of the medium displacement part 3, the radial dimension L21 of the cooking chamber 11, and the axial dimension L22 of the cooking chamber 11. may satisfy L11<0.5L21 and L12>0.3L22, or L11≧0.5L21 and L12≦0.3L22. Through research, it has been found that such an installation can reduce the probability that the medium replacement section 3 will tip over.

According to some embodiments of the present application, as shown in FIGS. 32 to 34, the main body 1 may include a pot body 12 and a top lid 13, and the top lid 13 is attached to the pot body 12. The pot body part 12 includes a housing 121 and an inner pot 122 provided in the housing 121, and the cooking chamber 11 may be formed by a combination of the inner pot 122 and the upper lid part 13. 2 and the medium replacement part 3 may be provided within the inner pot 122.

This improves the heat insulation of the cooking utensil 10 and improves safety. In addition, when cooking rice with the cooking utensil 10, the storage portion 2 is closed by the upper lid portion 13, and this arrangement reduces the time required for boiling the water in the cooking utensil 10, thereby shortening the cooking time of the rice. Furthermore, external objects are prevented from entering the cooking utensil 10, ensuring the hygiene and cleanliness of the cooked rice, thereby ensuring the safety of the user when eating and drinking.

According to some embodiments of the present application, as shown in FIGS. 32 to 34, the axial dimension L32 of the storage section 2, the axial dimension L12 of the medium replacement section 3, and the axial dimension L42 of the inner pot 122 are as follows: You may satisfy L32+L12≦L42. As a result, the housing part 2 and the medium replacing part 3 can be more easily inserted into the cooking chamber 11, and interference between the housing part 2 and the upper lid part 13 is alleviated. In some embodiments, when the container 2 is placed in the inner pot 122, the upper part of the container 2 does not need to protrude from the edge of the inner pot 122 from above, which makes it easier to close with the top lid 13.

Optionally, as shown in FIGS. 32 to 34, the inner diameter dimension L41 of the inner pot 121 may satisfy 14 cm≦L41≦25 cm, and the axial dimension L42 of the inner pot may satisfy 11 cm≦L42≦13 cm. The inner pot 121 having the above dimensions can meet the cooking needs of most users and has excellent adaptability. For example, L41 is 16 cm, 18 cm, 20 cm, 22 cm, etc., and L42 is 11.5 cm, 12 cm, 12.5 cm, etc.

Next, cooking utensils 10 according to some specific examples of the present application will be described. The operation process of the cooking appliance 10, for example, a rice cooker, mainly includes a water boiling stage and a rice steaming stage. In the water boiling stage, the rice cooker mainly heats periodically, and the period T is set in the control program of the rice cooker. is set, T satisfies the relation 32 seconds≧T≧4 seconds, the period-to-power adjustment ratio is a, a satisfies the relation 1≧a≧1/8, and the total duration of the water boiling stage is t1. , t1 satisfy the relational expression 15 minutes≧t1≧3 minutes. After the end of the water boiling stage, the rice cooker moves to the rice steaming stage, and in the rice steaming stage, the rice and water are separated, and the temperature of rice is maintained at b by the control program, where b is the relational expression 110 degrees ≧ b≧80 degrees, the total duration of the rice steaming stage is t2, and t2 satisfies the relational expression 30 minutes≧t2≧3 minutes.

Optionally, the specific operation process of the rice cooker is as follows. In the process of cooking with a rice cooker, first pour an appropriate amount of water into the cooking chamber 11, then put the accommodating part 2 and the medium replacement part 3 into the cooking chamber 11, and the water level in the cooking chamber 11 should be approximately equal to the medium replacement part 3. (It may be higher than the medium replacement part 3 or lower than the medium replacement part 3 as appropriate), and the washed rice is placed in the storage part 2, and as shown in FIG. Sometimes the rice and water may be separated, ie the rice is located in the upper container 2 and the water is located below, the rice not being submerged in water.

After this, when the rice cooker starts heating the cooking chamber 11 and the water inside the cooking chamber 11 is heated, a large amount of air bubbles (water vapor) is generated in the water inside the cooking chamber 11, and some of the air bubbles are replaced by the medium. As the water is accumulated in the medium replacing section 3, the pressure per unit area inside the medium replacing section 3 increases, and due to the action of the pressure, the water inside the medium replacing section 3 is discharged into the cooking chamber 11, and the water surface inside the cooking chamber 11 increases. After the water in the medium replacement part 3 flows into the cooking chamber 11, the water in the cooking chamber 11 flows into the storage part 2, and at this time, the storage part 2 communicates with the cooking chamber 11. The water level in No. 2 rises to submerge the rice, and as shown in FIG. 34, the rice can be boiled for the first time.

When the water level in the storage part 2 reaches a certain height, the rice cooker immediately stops heating as detected by a time sensor or a signal sensor or by other well-known means, and the water vapor in the medium displacement part 3 cools down quickly. When the liquid is liquefied, the pressure inside the medium replacement part 3 is reduced, and the water in the cooking chamber 11 flows back into the medium replacement part 3, so that the water level in the storage part 2 quickly decreases, and the water level in the storage part 2 decreases. As the water descends, the water in the container 2 passes through the rice and falls, and the water in the container 2 washes away the rice, and in the process of cooking, the rice cooker separates the rice and water. It may be realized intermittently, for example, the rice cooker repeatedly heats the cooking chamber 11 and then stops, and the rice cooker repeatedly heats the cooking chamber 11 by controlling a control program such as the heating equivalent power. During the heating process, the water in the container 2 repeatedly rises and falls, and as the water rises and falls repeatedly, the rice is washed away, and the water gradually becomes soft. After the water boiling stage ends, the rice cooker moves to the rice steaming stage. In the rice steaming stage, the rice and water are separated and the temperature of the rice is maintained at over 80 degrees by the control program. Matured by being steamed or braised.

Moreover, during the water boiling stage of the rice cooker, the water repeatedly rinses the rice, which further reduces the sugar content of the rice, making it difficult for users to gain weight even after eating the rice.In addition, the rice receives heat evenly. Since it absorbs enough water, it prevents the rice from becoming half-cooked and improves the texture of the rice.

Moreover, during the rice steaming stage, the water level in the rice cooker drops due to initial water evaporation and rice water absorption, which ensures the separation of rice and water and the effective steaming of cooked rice. To prevent flooding, optionally, in some embodiments, the distance between the final water level in the cooking chamber 11 and the bottom layer of cooked rice may be 4 mm or more. In still some embodiments of the present application, the water line may be slightly higher than the bottom layer of cooked rice, so that the rice located in the upper layer is still not submerged in water, reducing the final sugar content of the cooked rice. They are the same in some respects.

Optionally, according to some embodiments of the present application, the volume of the medium displacement part 3 may or may not change. In some embodiments, when the volume of the medium displacement section 3 does not change, the pressure per unit area within the medium displacement section 3 is increased by filling the medium displacement section 3 with gas using a gas filling/discharging device. The liquid level in the cooking chamber 11 may be raised, and when it is desired to lower the liquid level in the medium replacement part 3, the gas is drawn out from the medium replacement part 3 with a gas filling and discharge device, and the liquid level in the medium replacement part 3 is lowered. By lowering the pressure per unit area within the tank, the effect of lowering the liquid level is obtained.

In some embodiments, when the volume of the medium replacement part 3 can be changed, cooking can be performed by filling the medium replacement part 3 with gas using a gas filling/discharging device or by drawing out the gas in the medium replacement part 3. It is also possible to realize a function in which the liquid level within the chamber 11 rises or falls. For example, in some specific examples of the present application, a change in the liquid level in the cooking chamber 11 can be realized by filling the medium displacement part 3 with gas using a gas filling and discharging device during the cooking process, and The volume of the displacement part 3 can be changed according to the gas filling amount. As a result, when there is no need to perform medium replacement, the volume of the medium replacement part 3 is small and the usage of the cooking chamber 11 is reduced, and the volume of the medium replacement part 3 is increased when filling with gas. When the gas capacity is increased, the amount of liquid replaced is further increased, and the liquid level in the cooking chamber 11 changes more clearly, leading to an improvement in the cooking effect.

As a result, when rice is put into the cooking utensil 10 using the combination of the main body portion 1, the storage portion 2, and the medium replacement portion 3, and then boiled rice is prepared using the cooking utensil 10, water constantly rinses the rice. Because the sugar in the rice is washed away, users are less likely to gain weight even after eating rice.

Other configurations and operations of the cooking utensil 10 according to the embodiments of the present application are well known to those skilled in the art and will not be described in detail here.

Next, the cooking utensil 10 will be explained with reference to FIGS. 8, 20, and 35 to 39.

Note that the cooking utensil 10 may be a rice cooker, an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, etc. In the following explanation, the cooking utensil 10 is a rice cooker. However, the scope of protection of the present application is not limited thereto. Once a person skilled in the art has read the specification of the present application and understands the gist of the present application, the cooking utensil 10 of the present application can be used in an electric pressure cooker, an electric boiling pot, an electromagnetic cooker, a health pot, or the like.

Specifically, the inventor of the present application has conducted intensive studies to address the problem in related technology that the cooked rice is uneven when a large amount of rice is used during cooking, and has determined that the main cause of the above problem is found in related technology. The following was discovered as the cause. When there is a large amount of rice, the rice in the steamer is piled up high, water can only enter from the bottom of the steamer, and the water level is difficult to submerge all the rice, causing the rice in the upper layer to be hard or half-cooked. , sugar may not be leached out sufficiently.

In view of this, the inventor of the present application makes related improvements to obtain the cooking utensil 10 of the embodiment of the present application. As shown in FIGS. 35 to 37, in some embodiments, the cooking utensil 10 may include a main body portion 1, a housing portion 2, and a medium displacement portion 3, where the housing portion 2 is used for storing foodstuffs, such as rice. Used for accommodating. The main body 1 includes a cooking chamber 11, and in some embodiments, the cooking chamber 11 may be a cavity defined by the pot body 12 and the top lid 13 of the main body 1. .

The storage part 2 is provided in the cooking chamber 11 , the medium replacement part 3 is provided in the cooking chamber 11 , and the medium replacement part 3 realizes replacement of the first medium 39 and the second medium 31 to replace the inside of the cooking chamber 11 . It is used to change the liquid level.

Specifically, for example, the medium replacing unit 3 replaces the liquid second medium 31 located in the medium replacing unit 3 with the first medium 39, so that the replaced second medium 31 is removed from the medium replacing unit 3. It is provided to be discharged and enter into the cooking chamber 11. When the second medium 31 flows into the cooking chamber 11, the liquid level in the storage part 2 changes.

Note that the first medium 39 may be provided from outside the medium replacing section 3, and enters into the medium replacing section 3 to realize the replacement of the second medium 31, for example, by introducing gas into the medium replacing section 3 from the outside. to pump. Alternatively, the first medium 39 may be provided from inside the medium replacement section 3, and for example, by heating a liquid, such as water, in the medium replacement section 3, the first medium 39 in a gaseous state is generated inside. , the first medium 39 can discharge liquid water from inside to the outside of the medium replacement part 3, and the first medium 39 may be provided in a combination of the above two forms, but is not limited to this. Not done.

As another example, the medium replacement unit 3 further includes at least a portion of the space used by the first medium 39 by the second medium 31 which is outside the medium replacement unit 3 and is in a liquid state entering the medium replacement unit 3. The liquid level in the cooking chamber 11 is lowered by occupying the cooking chamber 11, and in the process of lowering the liquid level, the liquid washes away the rice, thereby reducing the sugar content of the rice. In other words, the second medium 31 in liquid form can enter the medium replacement part 3 and occupy at least part of the space used by the first medium 39 .

Optionally, in some embodiments, when the first medium 39, e.g. water vapor, in the medium displacement section 3 liquefies when the cooking appliance 10 stops heating or the heating power is reduced An external liquid second medium 31 , for example water, enters the medium displacement section 3 and replaces the space occupied by the first medium 39 . As another example, and in some embodiments, if at least a portion of the first medium 39 in the medium displacement section 3, e.g. The water can enter the medium replacement section 3 and replace the first medium 39 that has been drawn out.

After the rice is placed in the container 2, when the liquid level in the container 2 changes up and down, the liquid washes away the rice in the container 2, so more sugar enters the liquid, which reduces the sugar content of the rice. The content is reduced, so the user is less likely to gain weight even after eating the rice.In addition, the rice receives heat evenly and absorbs moisture sufficiently, preventing the rice from becoming half-cooked. The mouthfeel is also improved.

As a result, when the first medium 39 replaces the liquid second medium 31 after rice is put into the cooking utensil 10 by the combination of the main body part 1, the storage part 2, and the medium replacement part 3, the first medium 39 replaces the liquid second medium 31. When the medium 31 enters the storage part 2 and the rice is soaked, and when making boiled rice with the cooking utensil 10, the liquid constantly washes away the rice and the sugar in the rice is washed away, so the user cannot eat the cooked rice. Even after doing so, it is difficult to gain weight.

Furthermore, as shown in FIGS. 35 to 37, in at least a portion of the gap 101, the area S1 surrounded by the outer peripheral surface of the housing part 2 and the area S2 surrounded by the inner peripheral surface of the main body part 1 at the same height are: 0.9≦S1/S2≦0.98 is satisfied. For example, in some specific examples of this application, S1/S2 is 0.91, 0.93, 0.95, 0.97, etc.

This ensures that the liquid replaced from the medium replacement part 3 pushes into the storage part 2 as much as possible, making the change in the liquid level in the storage part more obvious, and washing away the cooked rice in the storage part 2. It is realized that the liquid level in the container 2 is sufficient for leaching and cooking the sugar content, thereby reducing the amount of rice during cooking in the cooking utensil for making rice with low sugar content or rice with low sugar content. To solve the problem in related technology that when there is a large amount of sugar, the cooked rice is uneven and the sugar content is not effectively leached out.

According to some embodiments of the present application, as shown in FIGS. 38 and 39, the width L1 of the gap 101 may satisfy L1≦5 mm in at least a portion of the gap 101. This achieves that the internal volume of the storage part 2 is as large as possible while the cooking chamber 11 remains the same, so that for the same amount of rice, the height in the storage part 2 is the highest. It is realized that all the rice is easily immersed when water enters, maximizing the probability that all the rice will be washed away, sugar leached, and cooked, further improving the uniformity of cooked rice and the sugar leaching effect. do. For example, in some examples herein, L1 may be 1 mm, 2 mm, 3 mm, 4 mm, etc.

According to some embodiments of the present application, the medium replacement part 3 may be configured as a gas-liquid replacement part, where the gas-liquid replacement part replaces the second medium 31 in the liquid state with the first medium 39 in the gas state. may be provided. By setting different media to interchange with each other in this way, they can be effectively interchanged, and the influence of the first medium on the second medium can be alleviated.

Optionally, the first medium 39 may be water vapor and the second medium 31 may be water, although the present application is not limited thereto. Optionally, the cooking appliance 10 may include a heating element 6, which is suitable for heating the second medium 31 in the medium displacement part 3 to produce the first medium 39, i.e. the first medium 39 may be water vapor. As a result, during the process in which the rice cooker heats and boils the water in the cooking chamber 11, the water vapor in the gas-liquid displacement section gradually increases, the pressure in the gas-liquid displacement section gradually increases, and the water in the gas-liquid displacement section gradually increases. By pushing the liquid into the cooking chamber 11, the objective function of raising the water level in the cooking chamber 11 is realized, and furthermore, the objective function of raising the water level in the storage part 2 is realized. In this case, not only can the liquid level be increased, but also the cooking effect can be improved because the liquid entering the storage section 2 is a high temperature liquid.

As shown in FIGS. 35 to 37, in some optional embodiments of the present application, the heating element 6 has a continuous heating mode, in which the heating time is T, and in the housing 2 The height difference between the liquid level A2 in the container 2 and the initial liquid level A1 of the cooking chamber 11 into which liquid can enter is H, ie A2-A1=H. Note that the initial liquid level A1 is the liquid level before boiling. Note that H≧10 mm and T≧10 seconds.

Thereby, the processing effect of the rice in the container 2 can be further improved. Generally, the larger the value of T, the larger the value of H, and the more effectively the rice can be washed away and the sugar content leached out. Optionally, the heating element 6 may be a coil disc assembly.

Further, as shown in FIGS. 38 and 39, according to some embodiments of the present application, the inner and outer surfaces of at least a portion of the gap 101 are provided in parallel and extend along the vertical direction. Good too. As a result, the liquid can move up and down vertically in the gap 101, and the distance is shortened, making it easier for the liquid to enter the storage section 2.

In some embodiments of the present application, as shown in FIG. 38 and FIG. A peripheral wall through-hole 241 is provided that communicates the container 101 with the storage section 2. This allows water to enter the storage section 2 from a relatively high position, and the incoming water can more effectively wash all the rice. It can be washed, leached of sugars, and cooked. Optionally, a plurality of peripheral wall through-holes 241 may be provided, and such an arrangement allows water to quickly flow into or out of the container 2, reducing the time the rice is immersed in water.

As shown in FIGS. 38 and 39, the accommodating part 2 includes a accommodating part bottom wall 23 and an accommodating part peripheral wall 21, and at least a part of the gap 101 is formed between the accommodating part peripheral wall 21 and the inner peripheral surface of the main body part 1. The medium replacing section 3 may be attached to the bottom wall 23 of the accommodating section. This alleviates the influence of the medium replacement unit 3 on the gap 101, which helps in making the gap 101 smaller in size.

Optionally, as shown in FIG. 38 and FIG. The bottom wall through hole 242 is located on the radial outer side of the medium replacement part 3 so as to enter the medium. As a result, when the cooking utensil 10 is not heating water, this installation minimizes the distance between the bottom wall through hole 242 and the water surface, and water flows into the storage section 2 from the bottom wall through hole 242. Moreover, since the water in the container 2 flows out from the container 2 through the bottom wall through-hole 242, the water further washes away the rice.

In summary, one embodiment of the present application may be as follows. Both the peripheral wall through hole 241 and the bottom wall through hole 242 are provided, and water can enter the housing part 2 through the peripheral wall through hole 241 and the bottom wall through hole 242, thereby increasing the efficiency of taking in water.

According to some embodiments of the present application, the cooking utensil 10 is provided with an initial liquid level line 102, as shown in FIGS. Higher than the lower end of section 3. This allows the user to add water based on the initial liquid level line 102, and prevents adding too much water or not enough water from affecting the cooking effect. In certain examples, the initial liquid level line 102 may be provided on the inner circumferential surface of the inner pot for easy observation. Optionally, the initial liquid level line 102 may be a ring extending along the circumference of the inner pot, or may be a single line segment.

In some embodiments of the present application, as shown in FIG. 35, the main body part 1 may include a pot body part 12 and an upper lid part 13, and the housing part 2 supports the pot body part 12 and has an inner part thereof. It has been extended to In addition, when cooking rice with the cooking utensil 10, the storage portion 2 is closed by the upper lid portion 13, and this arrangement reduces the time required for boiling the water in the cooking utensil 10, and thus reduces the cooking time of the rice. Furthermore, external objects are prevented from entering the cooking utensil 10, ensuring the hygiene and cleanliness of the cooked rice, thereby ensuring the safety of the user when eating and drinking.

In some embodiments of the present application, the housing part 2 may be attached to the top lid part 13. This makes it possible to cover the upper lid part 13 with the housing part 2 and to attach the housing part 2, making it easy to operate.

Note that the medium replacement part 3 of the cooking utensil 10 is not limited to the structure shown in FIGS. 35 to 39, and may have other structures. For example, in the embodiment shown in FIG. 8, the medium replacement section 3 and the storage section 2 are configured as an integral structure, and specifically, the medium replacement section 3 is formed by the bottom wall of the storage section 2 rising upward. With such installation, the medium replacement part 3 and the storage part 2 are configured as an integral structure, and the medium replacement part 3 and the storage part 2 can be put into or taken out from the cooking chamber 11 together, The medium replacing section 3 becomes easier to clean, and user satisfaction is also improved.

As another example, in the embodiment shown in FIG. Stored in the recessed structure of the displacement part 3, when the cooking utensil 10 is operated, water vapor can enter into the recessed structure and further push the water in the recessed structure into the cooking chamber 11, and the structure is simple.

Further optionally, as shown in FIG. 20, the media displacement plate 39 may have an inner concave surface 391 and an outer convex surface 392, the outer convex surface 392 being directed toward and connected to the receiver 2. , the inner concave surface 391 is spaced back-to-back with the storage part 2, and this arrangement ensures that water and steam are stored in the inner concave space formed by the inner concave surface 391 of the medium displacement plate 39, and the first medium 39 and the second medium 31 are guaranteed to be interchanged arbitrarily within the inner concave space of the medium replacement plate 39.

Next, cooking utensils 10 according to some specific examples of the present application will be described. The operation process of the cooking appliance 10, for example, a rice cooker, mainly includes a water boiling stage and a rice steaming stage. In the water boiling stage, the rice cooker mainly heats periodically, and the period T is set in the control program of the rice cooker. is set, T satisfies the relation 32 seconds≧T≧4 seconds, the period-to-power adjustment ratio is a, a satisfies the relation 1≧a≧1/8, and the total duration of the water boiling stage is t1. , t1 satisfy the relational expression 15 minutes≧t1≧3 minutes. After the end of the water boiling stage, the rice cooker moves to the rice steaming stage, and in the rice steaming stage, the rice and water are separated, and the temperature of rice is maintained at b by the control program, where b is the relational expression 110 degrees ≧ b≧80 degrees, the total duration of the rice steaming stage is t2, and t2 satisfies the relational expression 30 minutes≧t2≧3 minutes.

Optionally, the specific operation process of the rice cooker is as follows. In the process of cooking with a rice cooker, first pour an appropriate amount of water into the cooking chamber 11, then put the accommodating part 2 and the medium replacement part 3 into the cooking chamber 11, and the water level in the cooking chamber 11 should be approximately equal to the medium replacement part 3. (It may be higher than the medium replacement part 3 or lower than the medium replacement part 3 as appropriate), and the washed rice is placed in the storage part 2, and as shown in FIG. Sometimes the rice and the water may be separated, ie the rice is located in the upper container 2 and the water in the lower part, and the rice is not submerged in water.

After this, when the rice cooker starts heating the cooking chamber 11 and the water in the cooking chamber 11 boils, a large amount of bubbles (water vapor) is generated in the water in the cooking chamber 11, and some of the bubbles are transferred to the medium replacement part 3. As a result, the pressure per unit area inside the medium replacement section 3 increases, and due to the action of the pressure, the water inside the medium replacement section 3 is discharged into the cooking chamber 11, and the water level inside the cooking chamber 11 rises. Since the storage part 2 communicates with the cooking chamber 11, after the water in the medium replacement part 3 flows into the cooking chamber 11, the water in the cooking chamber 11 flows into the storage part 2, and at this time, the water in the storage part 2 flows into the cooking chamber 11. The water level rises to submerge the rice, and as shown in Figure 37, the rice can be boiled for the first time.

When the water level in the storage part 2 reaches a certain height, the rice cooker immediately stops heating as detected by a time sensor or a signal sensor or by other well-known means, and the water vapor in the medium displacement part 3 cools down quickly. When the liquid is liquefied, the pressure inside the medium replacement part 3 is reduced, and the water in the cooking chamber 11 flows back into the medium replacement part 3, so that the water level in the storage part 2 quickly decreases, and the water level in the storage part 2 decreases. As the water descends, the water in the container 2 passes through the rice and falls, and the water in the container 2 washes away the rice, and in the process of cooking, the rice cooker separates the rice and water. It may be realized intermittently, for example, the rice cooker repeatedly heats the cooking chamber 11 and then stops, and the rice cooker repeatedly heats the cooking chamber 11 by controlling a control program such as the heating equivalent power. During the heating process, the water in the container 2 repeatedly rises and falls, and as the water rises and falls repeatedly, the rice is washed away, and the water gradually becomes soft. After the water boiling stage ends, the rice cooker moves to the rice steaming stage. In the rice steaming stage, the rice and water are separated and the temperature of the rice is maintained at over 80 degrees by the control program. Matured by being steamed or braised.

Note that when the rice cooker is not heating the cooking chamber 11 after placing the rice in the storage section 2, the rice in the storage section 2 is not submerged in water, and moreover, during the water boiling stage of the rice cooker, By repeatedly rinsing the rice with water, the sugar content of the rice is further reduced, and the user is less likely to gain weight even after eating the rice.In addition, the rice receives heat evenly and absorbs water sufficiently, so the sugar content of the rice is further reduced. This prevents the rice from becoming half-cooked and improves the texture of the rice.

Moreover, during the rice steaming stage, the water level in the rice cooker drops due to initial water evaporation and rice water absorption, which ensures the separation of rice and water and the effective steaming of cooked rice. In order to prevent water from being submerged, the final distance between the water level in the cooking chamber 11 and the bottom layer of cooked rice may be 4 mm or more.

Optionally, according to some embodiments of the present application, the volume of the medium displacement part 3 may or may not change. In some embodiments, when the volume of the medium displacement section 3 does not change, the pressure per unit area within the medium displacement section 3 is increased by filling the medium displacement section 3 with gas using a gas filling/discharging device. The liquid level in the cooking chamber 11 may be raised, and when it is desired to lower the liquid level in the medium replacement part 3, the gas is drawn out from the medium replacement part 3 with a gas filling and discharge device, and the liquid level in the medium replacement part 3 is lowered. By lowering the pressure per unit area within the tank, the effect of lowering the liquid level is obtained.

In some embodiments, when the volume of the medium replacement part 3 can be changed, cooking can be performed by filling the medium replacement part 3 with gas using a gas filling/discharging device or drawing out the gas in the medium replacement part 3. It is also possible to realize a function in which the liquid level within the chamber 11 rises or falls. For example, in some specific examples of the present application, a change in the liquid level in the cooking chamber 11 can be realized by filling the medium displacement part 3 with gas using a gas filling and discharging device during the cooking process, and The volume of the displacement part 3 can be changed according to the gas filling amount. As a result, when there is no need to perform medium replacement, the volume of the medium replacement part 3 is small and the usage of the cooking chamber 11 is reduced, and the volume of the medium replacement part 3 is increased when filling with gas. When the gas capacity is increased, the amount of liquid replaced is further increased, and the liquid level in the cooking chamber 11 changes more clearly, leading to an improvement in the cooking effect.

As a result, with the combination of the main body part 1, the storage part 2, and the medium replacement part 3, after the rice is put into the cooking utensil 10, depending on the water level, the rice may or may not be submerged in the water. If the water level is relatively high, e.g., has risen to at least submerge the lower part of the container 2, at least some of the rice will be submerged in water, and if the water level is relatively low, e.g. In some cases, the rice does not soak in water, and furthermore, when making steamed rice with the cooking utensil 10, the water constantly washes away the rice and the sugar in the rice is washed away, so the user can soak the rice even after eating it. , it's hard to gain weight.

In the description of this specification, when the terms "one embodiment", "some embodiments", "example", "specific examples", "some examples", etc. are used, the embodiment or example It is intended that any particular feature, structure, material, or advantage described in this application be included in at least one embodiment or example of the present application. The illustrative descriptions herein of the terms do not necessarily refer to the same embodiment or example. Moreover, the particular features, structures, materials, or advantages described may be combined in any suitable manner in any one or more embodiments or examples. Also, those skilled in the art can combine different embodiments or examples described herein.

Although the embodiments of the present application are described above, the embodiments are merely illustrative and should not be understood as limiting the present application, and those skilled in the art will be able to make changes to the embodiments within the scope of the present application. , corrections, substitutions or transformations may be made.

Claims (12)

a main body having a cooking chamber inside;
a housing section provided in the cooking chamber;
a medium replacement section provided in the cooking chamber;
The medium replacing unit is provided so that the second medium located in the medium replacing unit is replaced with a first medium, and the replaced second medium is discharged from the medium replacing unit, and further, the medium replacing unit the second medium is discharged from the medium displacement part into the cooking chamber so as to change the liquid level in the chamber;
The second medium outside the medium replacement unit is provided so as to occupy at least a part of the space used by the first medium by entering the medium replacement unit,
The liquid level in the accommodation part can be changed by the accommodation part communicating with the cooking chamber,
The medium replacement part is configured as a gas-liquid replacement part, and the gas-liquid replacement part is provided to replace the second medium in a liquid state with the first medium in a gaseous state,
The gas-liquid displacement section includes a first medium inlet and a second medium outlet,
The first medium inlet and the second medium outlet are the same opening and are formed at the bottom of the gas-liquid displacement part.
A cooking utensil characterized by: The first medium enters the gas-liquid displacement section through the first medium inlet, and the second medium is discharged from the gas-liquid displacement section through the second medium outlet.
The cooking utensil according to claim 1 , characterized in that: the medium replacement unit is connected to the storage unit,
The cooking utensil according to claim 1 or claim 2, characterized in that: the medium replacement section is provided at least partially below the storage section;
The cooking utensil according to any one of claims 1 to 3 , characterized in that: The medium replacement part includes a peripheral wall of the medium replacement part, and an upper part of the peripheral wall of the medium replacement part is in close contact with a bottom surface of the storage part.
The cooking utensil according to claim 4 , characterized in that: An annular flange is provided on an upper part of the peripheral wall of the medium replacement part, the annular flange is in close contact with a bottom surface of the accommodating part, and the annular flange is removably connected to the bottom surface of the accommodating part.
The cooking utensil according to claim 5 , characterized in that: The medium replacing section further includes a fine exhaust hole for exhaust that communicates with the inside of the medium replacing section.
The cooking utensil according to any one of claims 1 to 6 , characterized in that: The medium replacement part includes a peripheral wall of the medium replacement part, and the exhaust microhole is provided in the peripheral wall of the medium replacement part and is located at the middle upper part of the peripheral wall of the medium replacement part.
The cooking utensil according to claim 7 , characterized in that: The medium replacement part includes a peripheral wall of the medium replacement part, the peripheral wall of the medium replacement part is connected to a bottom wall of the storage part of the storage part, and the exhaust microhole is opened in the bottom wall of the storage part.
The cooking utensil according to claim 7 , characterized in that: an accommodating portion having a accommodating portion peripheral wall and an accommodating portion bottom wall, the peripheral wall having a peripheral wall through hole;
a gas-liquid displacement part provided on the lower surface of the bottom wall of the storage part, the lower end of which is open so that water vapor can enter and internal liquid can be discharged;
Cooking accessories used for cooking utensils characterized by: determining a current cooking stage of the cooking appliance, including a boiling stage, during the cooking process of the cooking appliance;
If it is determined that the cooking utensil is in the boiling stage, controlling a heating part of the cooking utensil to change the liquid level in the cooking chamber between a first liquid level and a second liquid level. including
The method for controlling a cooking utensil according to any one of claims 1 to 9 , characterized in that: determining a current cooking stage of the cooking appliance, including a boiling stage, during the cooking process of the cooking appliance;
If it is determined that the cooking utensil is in the boiling stage, the heating section of the cooking utensil is controlled to bring the liquid level in the cooking chamber of the cooking utensil between a first liquid level and a second liquid level. and a step of changing the
A method of controlling a cooking utensil using the cooking accessory according to claim 10 .

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