JPH0653093B2 - Pressure cooker - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a domestic pressure cooker.

2. Description of the Related Art Conventionally, in this type of pressure cooker, as shown in FIGS. 5 and 6, by inserting a thin slit 32 in a nozzle 31, a slight amount of steam is leaked and a slight boiling is caused in a container 33. Then, the taste of the cooked food was improved, and the effect of increasing the richness of the taste was added to the stews.

Problems to be Solved by the Invention In such a conventional configuration, since the steam leaks from the slit 32, there is a desire to leak the steam, the smell of the cooked food may fill the room, or water droplets may adhere. The problem occurs.

The present invention solves such a problem, causes a slight boiling in the pressure vessel with almost no steam out of the pressure vessel, improves the taste of the cooked food, and stews. The purpose is to bring out the richness of the taste.

Means for Solving the Problems In order to solve this problem, the present invention is to attach a thermoelectric element using the Peltier effect to a pressure vessel or a lid, cool the lid or the pressure vessel during cooking, and The vapor of the vapor is cooled and condensed only in that portion, while the vapor is heated by the heating means so that the vapor can be intermittently and efficiently boiled with almost no leakage of the vapor.

Operation With this configuration, the steam in the pressure vessel hardly leaks, a slight boiling occurs in the pressure vessel, the taste of the cooked food is improved, and the richness is added to the taste of stews or oden. It will be.

Embodiment One embodiment of the present invention will be described below with reference to FIGS. 1 and 2, 1 is a pressure vessel, 2 is a lid, 3 is packing for sealing the pressure vessel 1 and the lid 2, 4 is a main body, 5 is a heater for heating the pressure vessel 1, 6 Is a sensor for detecting the temperature of the pressure vessel 1,
7 is a thermoelectric element capable of cooling one side by the Peltier effect by passing a direct current, 8 is a sensor 6
Temperature control circuit for keeping the temperature inside the pressure vessel 1 constant by detecting the signal of the above, and a control circuit including a rectifying circuit for supplying a direct current to the thermoelectric element 7, 9 sets the cooking time Time switch, 10 is a display lamp for indicating that cooking is in progress, 11 is a main body handle, 12 is a pan handle,
Reference numeral 13 is a lid handle, 14 is a weight serving as a safety valve that leaks steam when the pressure exceeds a certain pressure, 15 is a cover for covering the thermoelectric element, and 16 is for removing the thermoelectric element 7 from the lid 2 when the pressure vessel 1 is removed from the main body 4. The hinge 17 is a lead wire for energizing the thermoelectric element 7.

In FIG. 3, 18 is a switch driven by the time switch 9, 19 is a relay controlled by the control circuit 8, 5 is a heater, 21 is a bidirectional drive by the control circuit 8 and controls the current to the rectifier circuit 7a. Sex thyristor,
A bidirectional thyristor 6 which is also driven by the control circuit 8 and controls the current to the time switch 9 is a sensor for detecting the temperature of the bottom of the pressure vessel 1.

In FIG. 4, (a) shows the temperature inside the pressure vessel 1, (b) shows how the heater 5 is energized, and (c) shows how the thermoelectric element 7 is energized. It is a thing.

To explain the operation in the above configuration, in FIG.
When the switch 18 is turned on, the control circuit 8 works and the relay 19
Is turned on, the heater 5 is energized, and the temperature in the pressure vessel 1 rises as shown in FIG. 4 (a). At this time, the thyristors 21 and 22 are off, and the rectifier circuit 7a of the thermoelectric element 7 and the time switch 9 are not energized.

The temperature inside the pressure vessel 1 rises to about 1 as indicated by point A in FIG.
When the temperature reaches 18 ° C., the sensor 6 detects and the control circuit 8 operates to turn on the thyristors 21 and 22. From this point, the time switch 9 starts to rotate and the rectifier circuit 7
The a and the thermoelectric element 7 are also energized. Thereafter, the thermoelectric element 7 is energized in synchronism with the heater 5 as shown in FIGS.

Furthermore, when a certain cooking time has passed, the time switch 9
Works to turn off the switch 18 to stop energizing the circuit.

During the course of this cooking, the temperature inside the pressure vessel 1 is kept at 120 ° C. by the temperature control, and the operating temperature of the weight 14 in FIG. Cooking proceeds with almost no leakage. However, since the lid 5 is cooled by the thermoelectric element 7 at the same time that the bottom of the pressure vessel 1 is heated by the heater 5, the temperature difference between the bottom of the pressure vessel 1 and the lid 2 becomes large, and the vapor in the vicinity of the lid 2 is increased. Is cooled and condensed, steam is changed to water, the pressure is reduced by that amount, and the amount of supplemented pressure comes out as bubbles in the form of a leak from the bottom of the pressure vessel 1 having the highest temperature. Moreover, since the energization of the thermoelectric element 7 and the heater 5 are synchronized with each other, the difference in temperature can be maximized so that the bubbling efficiency is good, and the temperature change in the entire pressure vessel 1 is small and stable.

This bubble mixes the cooked food moderately, the taste of the cooking liquid soaks into the cooked food well, and in stews, the emulsification of oil progresses and the flavor comes out rich.

In the embodiment, since the pressure vessel 1 and the main body 4 are of a separate type, the cooling device 7 is attached to the lid 2. However, in the case of the integral type in which the control circuit 8 and the heater 5 are attached to the pressure vessel 1, It is structurally simpler to attach the cooling device 7 to the pressure vessel 1, and the same effect can be obtained.

EFFECTS OF THE INVENTION As is clear from the above examples, in the pressure cooker of the present invention, most of the steam is emitted by attaching a thermoelectric element to the lid or the pressure vessel and cooling the lid or the pressure vessel during cooking. Efficiently causes a slight boil in the pressure vessel and improves the cooking performance by improving the taste stain on the cooked food by the stirring effect of the foam and promoting the emulsification of the oil to give the richness to the taste Can be measured.

[Brief description of drawings]

FIG. 1 is a sectional view showing a pressure cooker according to an embodiment of the present invention, FIG. 2 is a plan view thereof, FIG. 3 is a circuit block diagram thereof, FIG. The temperature inside the pressure vessel, (b) shows the energization to the heater, and (c) shows the energization to the thermoelectric element. FIG. 5 is a sectional view showing a conventional pressure cooker, FIG. 6 is a main part of FIG. 5, (a) is a sectional view,
(b) is a top plan view of the nozzle 31. 1 ... Pressure vessel, 2 ... Lid, 5 ... Heater (heating means), 6 ... Sensor (temperature detector), 7 ... Thermoelectric element, 8 ... Control circuit, 14 ... Weight.

Claims (1)

[Claims] 1. A pressure vessel, a lid for sealing the same, a heating means for heating the pressure vessel, a temperature detector for detecting the temperature of the pressure vessel or the vicinity thereof, and a detection amount of the temperature detector. A pressure cooker comprising: a control circuit for controlling the heating amount of the heating means according to the above; and a thermoelectric element that is provided in the lid or the pressure vessel to cool the lid or the pressure vessel by utilizing the Peltier effect during cooking.