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Cooking device

A technology for rice cookers and utensils, which is applied in the directions of cooking utensils, household utensils, applications, etc., can solve problems such as drying of the surface of rice

Inactive Publication Date: 2012-11-21
PANASONIC CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this superheated steam rice cooker, there is a problem that if the temperature of the heating plate is increased excessively, the surface of the rice will be relatively dry.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0083] figure 1 A cross-sectional view of the rice cooker according to Embodiment 1 of the present invention is shown. figure 2 An enlarged cross-sectional view of the steam superheating portion of Embodiment 1 and the flow of steam are shown.

[0084] The rice cooker according to Embodiment 1 cooks rice under atmospheric pressure. exist figure 1 Among them, reference numeral 1 represents the main body of the rice cooker, and a pot 2 that can be assembled and disassembled is housed in it. The main body 1 is provided with a cover 3 in a freely openable and closable manner, and the cover 3 covers the upper surface of the main body 1 .

[0085] The main body 1 has: a pot heating unit 4 (an example of the first heating unit, such as an induction heating coil), which inductively heats the pot 2; a pot temperature detection unit 5, which detects the temperature of the pot 2; a steam generating unit 6 , which is used to generate steam; and a control unit 7 .

[0086] The cove...

Embodiment approach 2

[0121] use Figure 5 The rice cooker of Embodiment 2 of this invention is demonstrated. Figure 5 It is a cross-sectional view of the rice cooker according to Embodiment 2 of the present invention. Figure 6 An enlarged cross-sectional view of the steam superheating portion of Embodiment 2 and the flow of steam are shown.

[0122] In the rice cooker of Embodiment 2, the steam flow path of the steam superheating unit 14 of the rice cooker of Embodiment 1 is changed into a double helix structure. Other structures are the same as those of the rice cooker of Embodiment 1, and the same code|symbol is used for a common part, and the description is abbreviate|omitted.

[0123] The steam superheating unit 40 includes: an air inlet 41; an exhaust port 42; a heater 43 (an example of a second heating unit); a steam flow path 44 (a first steam flow path); a steam flow path 45 (a second steam flow path) road); and a casing 46 for accommodating the heater 43 , the steam flow path 44 and ...

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Abstract

The invention provides a cooking device. For the prior art, steams of atmospheric pressure are guided in a cooking device, but steams cannot cover all rice and half-cooked rice will be produced. In order to further enhance rice cooking, a water groove and a water groove heating unit are separated from a boiler. Steams generated in the water groove are heated to temperature over 100 DEG by means of a heating plate and are guided in to the boiler. In such a cooking device, steam temperature tends to be stabilized and rice surface will be dry when the temperature of heating rice is excessively raised. In a process of braising and steaming, temperature of steams generated by a steam generating unit can be raised and the steams can be guided into the boiler, and the pressure in the boiler is no less than the atmospheric pressure. Accordingly, all rice can be maintained above the temperature of 100 DEG to enhance cooking, and rice of a whole boiler can be well cooked. Even if steam guiding amount is less than ever before, all rice can be maintained above the temperature of 100 DEG in the braising and steaming process, enhancing rice cooking.

Description

technical field [0001] The present invention relates to a rice cooker using superheated steam, in particular to a rice cooker with improved rice cooking performance. Background technique [0002] Conventionally, in general household rice cookers, a pot heating unit arranged at the bottom of the pot for heating rice and water in the pot is the main heating unit. In order to cook rice well, it is important to fully gelatinize the starch of the rice. In particular, high temperature is used to heat rice during stewing and steaming to promote the gelatinization of starch and increase the sweetness and fragrance of rice. However, since the water almost disappears during steaming, if the pot heating unit continues to reheat, the rice near the bottom of the pot will be burnt, so the heating has to be reduced. [0003] For example, if Figure 8 As shown, there is a rice cooker that heats rice and water by spraying high-temperature steam into the pot from above the pot in addition t...

Claims

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Application Information

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IPC IPC(8): A47J27/00
Inventor 新田浩朗佐佐木晋介佐野正人
Owner PANASONIC CORP
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