JPS6027524B2 - 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 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 whose upper edge is placed on and secured to the upper frame 4.

The upper frame 4 is fitted into the upper part 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 mounted on 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 having a Curie point and a magnet, and when the rice is blown up, the ferrite loses its magnetism, and plays the role of pushing the lever 24 and turning off the completed contact plate 25. 8 is a heat-retaining heater which is wound around the upper part of the protective frame 3.

Number 9 is Uchibishi, and it has been rewritten in the upper part of pot 6.

10 is an inner lid packing for increasing the internal pressure inside the pot 6.

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. By inserting it into the attachment shaft 32 attached to the heat sink 39, the inner cover 9 can be attached to the outer cover 114.

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 a hook lever, 19 is a hook lever 17 that is connected to the outer lid 1
18 is a reversing spring for reversing the hook lever 17. 20 is main body 1
The hook lever 17 is hooked with a buckle attached to the hook lever 17.

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

Reference numeral 23 denotes a mist catcher for preventing mist that has formed on 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.

Reference numeral 29 indicates a screw for fixing the display board, 37 indicates a back plate to which the cord reel 30 is attached, and 36 indicates 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 scavenger.

40 is a lid 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 hydroxide solution.

49 is an electrolytic cell. 50, 51' resistor for voltage drop,
52 is a half-wave rectifier diode, 53 is a constant voltage circuit, and 57 is a transformer.

54 is a heat retention lamp, 56 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 rice and water are put in the pot 6 and the switch button 6 is pressed, the center thermo is turned on via the bar 24, the completion contact plate 25 is closed, the rice cooking heater generates heat, and the rice is cooked. Begins. When the rice is cooked, the temperature at the bottom of the pot 6 rises, and the center thermostat 7 reaches its operating point and starts operating. When the completed contact plate 25 is turned off, the circuit enters a heat-retaining state. 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 in the pot 6 is released from the electrolytic solution 46 of the electrolytic cell 49 through the connecting cushion rubber 48 and the connecting pipe 47.
Due to the repetitive action of this air battery, the amount of oxygen in the pot 6 is reduced to 1
It will be less than 1/00th. 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 make the pot 6 and the inside of the inner lid 9 airtight in order to achieve the above effect, a connecting cushion rubber 48 attached to the tip of the connecting pipe 47 is attached in close contact with the inner lid 9. This prevents outside air from entering inside.

Therefore, the deoxidizing device 38 is not large-scale and can be easily manufactured. 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 transported only inside the pot, there is no need for large-scale equipment, and it can be easily commercialized.

[Brief explanation of drawings]

Fig. 1 is a 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, and FIG. 3 is an electric circuit diagram of the same. 6... Pot, 9... Inner lid, 38...
...Oxygen absorber, 47...Connection pipe, 48.
・・・・・・・・・Cushion rubber for connection. Figure 1 Figure 2 Figure 3

Claims (1)

[Claims] 1. A cooking appliance in which a connecting cushion rubber is provided at the tip of a connecting pipe connected to an oxygen absorbing device, and the connecting cushion rubber is attached tightly to a lid that covers a pot.