JPS6023610B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cooking device such as a heat insulator, and particularly to a structure for reducing discoloration and odor of cooked rice in a pot.

Conventionally, rice and the like were kept warm by the amount of oxygen in the natural air, and the oxygen caused discoloration of the rice and deterioration of the oil and fat contained in the rice, causing odor to occur.

Bacterial growth was also observed under the influence of oxygen.
The present invention is to prevent such adverse effects of oxygen, and embodiments of the present invention will be described below with reference to the accompanying drawings.

In the figure, 1 is the main body, and 2 is the lower frame, which is attached to the bottom of the main body 1 by curling.

3 is a protective frame, the upper edge of which is fixed to the upper frame 4.

The upper frame 4 is fitted into the upper edge of the main body 1, and also has a heat insulating effect to prevent heat from the protective frame 3 from being transmitted to the main body 1. 5 is a heater for cooking rice, which is installed at the bottom of the protective frame 3;
Heat pot 6 from the bottom.

7 is a center thermostat, which is installed in the center of the rice cooking heater 5.

The center thermostat 7 is made of a ferrite magnet with a Curie point, and plays the role of pushing the lever 24 and turning off the completed contact plate 25 when the ferrite loses its magnetism as the rice blows up. 8 is a heat-retaining heater which is wound around the upper part of the protective frame 3.

9 is an inner lid, which is placed on the upper part of the pot 6.

This is for increasing the internal pressure inside the pot 6 by packing the inner lid.

A valve holder 11 is attached to the inner lid 9, and a pressure regulating valve 12 is inserted into the central hole to prevent the pressure inside the pot 6 from rising above a certain pressure.

Reference numeral 13 denotes an inner cover attachment cushion rubber attached to the inner cover 9, and the inner cover 9 can be attached to the outer cover 14 by inserting it into a mounting shaft 32 attached to a heat sink 39.

An outer cover 15 is fitted into the outer cover 14 from the outer periphery inward, and a heat dissipation plate 39 is attached to the outer cover 15 with screws or the like with the outer cover packing 16 sandwiched therebetween. The outer lid packing 16 comes into contact with the upper edge of the pot 6 when the outer lid 14 is placed on the main body 1 to prevent steam leakage. 35 is a handle cover of the handle portion of the outer lid 14.

17 is the book lever 19 is the hook lever 17 and the outer lid 14
The hook lever shaft 18 is a reversing spring for reversing the hook lever 17. Reference numeral 20 is a buckle attached to the main body 1, on which the claw of the hook lever 17 can be hooked.

21 is a rotary bearing plate for receiving rotation of the outer cover 14; 22;
is a rotating shaft for jointing the rotating bearing plate 21 with the outer lid 14.

23 is a dew catcher for preventing the dew stored in the inner lid 9 from flowing down onto the floor or the like.

26 a switch button inserted into the tip of the chopper bar 24;
27 is a display board for attaching the bar 24, and 28 is a rice cooking lamp.

29 is a screw for fixing the display board, 30 is a cord reel, 37 is a back plate to which the cord reel 30 is attached, and 36 is a leg attached to the bottom surface of the lower frame 2.

33 is a main body insulation material, 34 is a bottom insulation material, 31 is a heat sink 39
38 is an oxygen absorbing device.

It is a four-way insulation material.

41 is a thermal reed switch (hereinafter referred to as TRS) that plays the role of temperature control during heat retention, and 47 is an oxygen absorber 3.
8 and the pot 6, and 48 is a connecting cushion rubber attached to the tip of the connecting pipe 47.

Next, the deoxidizer 38 will be explained based on FIG.
42 is a positive electrode made of a material such as copper or nickel.

A lead wire 43 is connected to a negative electrode 44 .

The negative electrode 44 is made of carbon material. 45 is a ring pipe.

46 is an electrolytic solution using a potassium hydride solution.

49 is an electrolytic cell. 50,511 voltage drop resistor,
52 is a half-wave rectifier diode, 53 is a constant voltage circuit, and 57 is a transformer.

54 is a heat retention lamp, 50 is a stabilizer resistor for the heat retention lamp, 55
is a stabilizing resistor for a rice-cooking lamp.

Next, to explain the operation, when you put rice and water in the pot 6 and press the switch button 6, the center thermostat is turned on via the bar 24, the completed contact plate 25 is closed, the rice cooking heater generates heat, and rice cooking starts. . When the rice is finished, the temperature at the bottom of the pot 6 rises, reaching the operating point of the center thermostat 7 and operating it. When the completed contact plate 25 turns OFF,
The circuit is kept warm. When the heat-retaining state is reached, the rice cooking heater 5, the heat-retaining heater 8, and the lid heater 31 are connected in parallel, and voltage is also applied to the circuit of the oxygen absorber 38, which starts operating. The oxygen absorber 38 functions to remove oxygen from the pot 6, and the oxygen in the gas within the pot 6 is released from the electrolyte 46 of the electrolytic cell 49 through the connecting cushion rubber 48 and the connecting pipe 47. Due to this repeated action of the air battery, the amount of oxygen in the pot 6 is reduced to 1/10th or less. By reducing the amount of oxygen in the pot 6, the discoloration of the rice and the growth of spoilage bacteria are prevented, and the rice can be kept warm for a long time.

In order to achieve the above effects, the connecting cushion rubber 48 attached to the tip of the connecting pipe 47 is in close contact with the inner lid 9 to seal the inside of the pot 6 and the inner lid 9. It prevents air from getting inside.

In this case, when cooking rice, the connection pipe 47 and the oxygen absorber 38
In order to prevent the effect from fading due to steam going to the container and dirt, etc., the connecting cushion rubber 48 is made of double blue.During rice cooking, the inner cushion rubber sticks to the outer cushion rubber due to internal pressure, and when rice cooking is completed, the inner cushion rubber sticks to the outer cushion rubber. Open, pot 6 and inner lid 9
This will remove the oxygen inside. As is clear from the above explanation, according to the present invention, the amount of oxygen in the pot is reduced, discoloration of the rice and the proliferation of spoilage bacteria are prevented, and the rice can be kept warm for a long time. Since it is suitable for cooking, there is no need for a large-scale device, and the connecting cushion rubber at the tip of the trailing pipe opens and closes depending on the internal pressure of the pot, so it prevents dirt and the above effect from fading when an oxygen absorber is not required. can do.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a cross-sectional view of a cooking device according to an embodiment of the present invention;
The figure is a schematic sectional view showing the relationship between the cooking device and the oxygen absorbing device, FIG. 3 is the electric circuit diagram, and FIG. 4 is a sectional view of the main parts.

6... Pot, 9... Inner lid, 38...
...Oxygen absorber, 47...Connection pipe, 48.
...Cushion rubber for connection.

Figure 1 Figure 2 Figure 3 Figure 4

Claims (1)

[Claims] 1. A connecting cushion rubber is provided at the tip of the connecting pipe connected to the oxygen absorber, and the connecting cushion rubber is attached tightly to the lid covering the pot, and the connecting cushion is configured to open and close depending on the internal pressure of the pot. Cooking device.