JP2000041835A - Heat insulation cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To restrain the appearance of a sticky condition due to the excessive local supply of water to a cooked ingredient under the application of a simplified structure and energy saving, and further restrain the amount of dew flowing down to the upper part of a body at the time of opening a cover body. SOLUTION: Insulation heating and rice cooking heating are used with a heating source in common. As a result, a reasonable heating system can be realized. Furthermore, a heating balane between a pot 5 and a cover body 31 in heat insulation process is established so that after cooking rice approximately at 2/5 cooking quantity of maximum cooking capacity, a heat insulation process is implemented without opening a cover body 31, and when the cover body 31 is opened after the lapse of 4 to 8 hours of heat insulation time, the quantity of dew condensed on the internal surface of the cover body 31 flowing down to the upper part of a body 1 for housing the pot 5 is equal to or less than 3 mL and the amount of dew condensation on the internal surface of the pot 5 involving no cooked ingredient is equal to or less than 2 mL.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an insulated pot for general household use, and more particularly, to an insulated pot capable of maintaining good rice heat in consideration of practicality after simplifying the structure and saving energy. About the kettle.

[0002]

SUMMARY OF THE INVENTION In an insulated pot that cooks rice in a pot and then keeps warm, a pot heating means is usually arranged on the side of the pot and the temperature detected by a temperature sensor that detects the temperature of the pot is controlled. Heat the pot on the basis of 60 ℃ ~ 80 ℃
(60 ° C or more and 80 ° C or less) to keep the rice in the pot warm. When keeping warm, it is necessary to heat the pan to a uniform temperature, the temperature of the pan becomes uneven,
If there is a part where the temperature is lower than the temperature of the rice, moisture condenses there, and when this moisture touches the rice, the moisture becomes excessively large, resulting in rice with many bets. In addition, even when the rice does not directly touch the low-temperature portion of the pot, the dewed water may leach down to the rice, resulting in rice with many bets. On the other hand, if the temperature of the pot is partly higher than that of the rice due to the non-uniform temperature of the pot, the rice touching the hot part of the pot will be dehydrated and dried crisp. Also, even if the rice does not directly touch the hot part of the pot,
Due to the influence of the radiant heat from the high-temperature portion, as time elapses, dehydration of the rice in the portion facing the high-temperature portion of the pot progresses, causing drying and yellowing. For this reason, even if only the pot containing rice is heated at the time of heat retention, the pot at the portion without rice becomes cold and dew forms. This is an important point in performing uniform heating.

However, when cooking rice, even if only the side surface of the pot is heated, insufficient heating of the bottom of the pot results in uneven cooking. In addition, when the amount of cooked rice is small, the portion that is not directly opposed to the rice and water is heated, so that the heating efficiency is deteriorated, and if the bottom of the pot is insufficiently heated, water may remain in the pot at the end of the cooked rice. It becomes rice and causes the taste to deteriorate. For this reason, rather than heating rice to the rice and water in the pot, it is indispensable to heat the bottom and lower side of the pot during cooking. For these reasons, conventionally, a plurality of heating means are required for heating the pot side surface for keeping the heat, and for heating the pot bottom portion and the pot side lower portion for cooking rice.

[0004] On the other hand, in recent warming pots, the thickness of the pot is 2-6.
mm, the heat at the bottom of the pot and the lower part of the pot side is easily conducted to the side of the pot, and there is no heating means for directly heating the side of the pot. In this case, the heating means on the side of the pot provided for keeping the heat is not required, and a control circuit for turning off and on the heat source is not necessary, thereby simplifying the circuit configuration and improving the pot side. By eliminating the heating means, energy saving can be realized. Further, it is possible to adopt a rational structure in which the heating means for cooking rice which heats the bottom of the pot and the lower side of the pot can also serve as a heat source for keeping heat.

However, this configuration has the following problems. The heat from the bottom of the pot or the lower part of the side of the pot to the side of the pot depends on fluctuations in the power supply voltage supplied to the insulated pot, the amount of rice kept in the pot, and whether or not the rice is loosened in the pot immediately after cooking. In conduction, the heating on the side of the pot is somewhat insufficient, so especially when keeping the heat for a long time such as over 12 hours,
The side of the pot may be lower than the temperature of the rice in the pot, moisture may condense on the inner surface of the pot, and water drops may flow down the rice along the pot skin, causing the rice around the pot to become sticky.

[0006] In addition, rice betting and drying related to heat retention are not only caused by the temperature of the pot, but also by a large factor in the temperature of the inner surface of the lid (the inner surface of the lid) that covers the upper opening of the pan. There is. That is, the lid does not directly touch the rice, but if the temperature of the inner surface of the lid is partially low, moisture condensed on a low-temperature portion of the inner surface of the lid drops on the rice. Conversely, if the temperature of the inner surface of the lid is partially high, the radiant heat from this portion causes the upper surface of the rice in the pan to dry, and the yellowish color becomes faster. Therefore, in order to keep good rice warm, the temperature of the inside of the lid facing the rice is also uniform, and it is not too high or too low for the rice temperature, preventing condensation as much as possible and preventing rice from drying Optimum temperature management is needed.

[0007] Lid heating methods include a method in which a lid heating means is directly provided on the back side of the lower surface of the lid, a method in which a detachable inner lid that covers the pan is heated, and a method in which heating means is provided in an upper part of the main body, There are various types such as heating the lower surface of the lid and the inner lid by heat conduction by bringing the lower surface of the lid and the lower periphery of the inner lid into contact with each other, but the same can be said regardless of the configuration of the heating means.
The problem with betting around the pot during long-time heat retention in the heat retention / heating configuration that also uses the pot heating means for rice cooking and heat retention is that the temperature of the inside of the lid is lowered, and the amount of condensation on the inside of the lid is reduced. Can be improved by increasing the number. In other words, by dew condensation on the inner surface of the lid without dew condensation on the inner surface of the pan,
This is because the effect of reducing the amount of dew condensation on the inner surface of the pot can be obtained. However, this configuration has the following problem. Since the temperature of the lid is lower than the temperature of the rice in the pot, if the amount of dew condensation of water generated from the rice increases, the dew condensation when the lid is opened will cause A large amount flows down to the top. Therefore, the upper part of the main body becomes dirty, and in some cases overflowing dew flows out to the outer surface of the main body. In addition, as the temperature of the inner surface of the lid decreases, the internal temperature of the vapor port of the lid heated by the lid heating means also decreases, so that rot occurs in the vapor port, resulting in long-term heat retention. Rot rot spreads rice in the pot. as a result,
The rice in the pot may rot and cause odor.

[0008] In view of the above problems, the present invention provides a rational heating system that serves both as a heating source for cooking rice and for keeping warm, thereby simplifying the structure and conserving energy. Providing an insulated kettle that can suppress stickiness due to local excessive moisture and can suppress the amount of dew flowing down to the upper part of the main unit along the inner surface of this lid when the lid is opened to the extent that there is no practical problem The purpose is to do.

[0009]

According to a first aspect of the present invention, there is provided an insulated pot for automatically heating after completion of rice cooking in order to achieve the above object. Wherein the heat retaining and heating means also serves as a heating source for cooking rice and heats the pot and a lid covering an upper opening of the pan, and the heat retaining control means comprises the pot and the lid. The heating balance of the body is about 2/5 of the maximum cooking capacity
After the rice was cooked with the amount of rice cooked, the heat was kept without opening the lid, and when the lid was opened at the time when the heat retention time was 4 to 8 hours, the dew condensation on the inner surface of the lid was observed. The amount of water flowing down to the upper part of the main body accommodating the pan is 3 mL or less, and the amount of dew condensation on the inner surface of the pan without an object to be cooked is 2 mL or less.
It is characterized by performing heat retention and heating so as to be not more than mL.

According to the configuration of the first aspect, since the heat-retaining and heating means also serves as a heat source for heat-retaining and heating for cooking rice, there is no need for a pot-side heating means for heating the side of the pan dedicated to heat-retaining. The structure can be simplified, and the pot side heating means can be eliminated, so that power consumption can be reduced and energy saving can be improved.

Also, taking into account the amount of heat insulation that is most often kept warm, taking into account the case of keeping the food in the pot without unraveling, which is a cause of deterioration of the heat retention state, If you do n’t have it, you ca n’t open the lid.
When the lid is closed, the inner surface of the lid may cause soiling of the main unit or drip on the upper surface of the object in the pan during heat insulation, considering the warming time until eating the food. Is evaluated by the amount of dew flowing down to the upper part of the main body, and the betting of the food on the inner peripheral surface of the pan is evaluated by the dew amount of the portion of the inner surface of the pan where the food does not exist. Since the balance of heating is set by balancing these factors,
Optimal heat insulation and heating considering practicality can be performed.

According to a second aspect of the present invention, in order to achieve the above-mentioned object, a heat-insulating pot for automatically heating after completion of rice cooking, comprising a heat-insulating heating means and a heat-insulating control means; The means also serves as a heating source for cooking rice heating, and heats the pot and the lid that covers the upper opening of the pan, and the heat retention control means adjusts the heating balance between the pan and the lid. After cooking rice with a rice cooking amount of about 2/5 of the maximum rice cooking capacity, heat is kept without opening the lid, and when the warming time has passed 3 to 10 hours, the lid is opened,
Wipe off the dew flowing down to the upper part of the main body containing the pan and dew condensed on the non-cooked surface of the inner surface of the pan, and close the lid again without loosening the food in the pan to keep it warm. When the lid is opened at the time when the heat retention time has elapsed from 14 to 22 hours, the amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body that houses the pan is 3 mL or less,
The amount of dew condensation on the inner surface of the pot without cooking object is 2mL
It is characterized by performing heat retention and heating as described below.

According to the configuration of the second aspect, the amount of heat to be kept most often is taken into consideration, and the case where the object to be cooked in the pot, which is a cause of deterioration of the state of keeping heat, is kept without unraveling, is taken into consideration. Since the lid is not opened when the food is not loosened, when the lid is closed, the heat retention time before eating the food is taken into consideration. Considering that the dew falls on the upper part of the pan and the dew condensed on the non-cooked surface of the inside of the pot evaporates to a certain extent, and then considers keeping it warm for a long time again, It evaluates the dew condensation on the inner surface of the lid that drops onto the upper surface of the object to be cooked during the heat retention by the amount of dew flowing down to the upper part of the main body, and furthermore, the Place the becha on the inside of the pot where there is no cooking Evaluated in an amount, so that make the settings of the heating balance is both these, good optimum insulation heating can be performed utility in particular long kept also be considered.

According to a third aspect of the present invention, in the heat retaining pot according to the first or second aspect, the heating of the pan during the heat-retaining heating is performed by intermittently connecting the lower side portion or the lower side portion and the bottom portion of the pan. Performed by heating, until the temperature of the position near the upper surface of the object to be cooked on the inner surface of the pot is close to or higher than the temperature of the central portion of the object to be cooked, and then stopping the heating of the pot, In addition, the heat retention control means is characterized in that the maximum temperature difference between the inner surface of the pot facing the heating source during heating and non-heating is within 15 ° C.

According to the third aspect of the present invention, the heat retention control means determines that the temperature of the inner surface of the pot near the upper surface of the object to be cooked is close to or higher than the temperature of the central portion of the object to be cooked. , The temperature of the portion of the inner surface of the pan where the object to be cooked does not exist can be sufficiently increased without providing the pan side heating means exclusively.
Also, while the pan is intermittently heated, the maximum temperature difference on the inner surface facing the heating source of the pan is controlled to within 15 ° C, so that there is no practical problem with regard to uneven temperature of the food in the pan. In addition, it is possible to perform heat retention and heating.

According to a fourth aspect of the present invention, there is provided the insulated kettle according to any one of the first to third aspects, wherein the heating of the lid during the heating is performed by intermittently heating the inner surface of the lid. When heating the lid, the temperature of the inner surface of the lid is set to be higher than the temperature of the substantially central portion of the object to be cooked in the pan. The heating control means is configured to stop heating the lid and to temporarily lower the temperature of the inner surface of the lid to the temperature of the object in the pan.

According to the configuration of the fourth aspect, when the lid is being heated, the temperature of the inner surface of the lid is made higher than the temperature of the substantially central portion of the object to be cooked in the pan, and the pot is heated. When heating the lid, the heating of the lid is stopped and the temperature of the inner surface of the lid is temporarily lower than the temperature of the food in the pan. Evaporation of water will occur alternately. Therefore, the concentration of dew on one of the inner surface of the pot and the inner surface of the lid is suppressed, and it is possible to effectively contribute to the realization of a heating balance with a limited amount of dew.

According to a fifth aspect of the present invention, there is provided an insulated pot, wherein the pot is mainly made of a metal material having excellent heat conductivity. A magnetic metal material is joined to the outer surface of the main body, and the lower side or lower side and the bottom of the pot facing the magnetic metal material,
A heating means for electromagnetically heating the magnetic metal material is provided.

According to the configuration of the fifth aspect, heat generated from the magnetic metal material provided on the outer surface of the pan can be transmitted to the side of the pan satisfactorily by utilizing the thermal conductivity of the main body of the pan. Therefore, it is possible to further suppress the stickiness due to local excessive moisture on the object to be cooked, and it is possible to further suppress the amount of dew flowing down to the upper portion of the main body when the lid is opened.

According to a sixth aspect of the present invention, there is provided an insulated kettle for automatically heating after the completion of rice cooking, comprising a heat-insulating heating means and a heat-insulating control means. The means also serves as a heating source for cooking rice and heats the pot and the lid covering the upper opening of the pot. The heat retention control means detects a power supply voltage during the heat retention, and When the voltage fluctuates, the heating amount of the pan is stably adjusted to perform heat-retention heating, and the heating balance between the pot and the lid at the time of heat retention is determined when the heat-retention time has elapsed from 4 to 8 hours. When the body is opened, the amount of dew which has condensed on the inner surface of the lid and which flows down to the upper portion of the main body containing the pan is 3 mL or less, and the amount of dew which condenses on the inner surface of the pan without the object to be cooked is 2 mL. Heat insulation and heating should be performed as follows. The features.

According to the configuration of the sixth aspect, since the heat-retaining and heating means also serves as a heat source for heat-retaining and heating for cooking rice, there is no need for a pot-side heating means for heating the side of the pan dedicated to heat-retaining. In addition to simplifying the circuit configuration and eliminating the pot side heating means, it is possible to reduce power consumption and improve energy saving.

In consideration of a case where the object to be cooked in the pot which is a cause of deterioration of the heat retaining state is kept as it is without unraveling, and when the object to be cooked is not loosened, the lid is naturally not opened. When the lid is closed, consider the heat retention time before eating the food, and take care to prevent condensation on the inner surface of the lid, which may cause soiling of the main body or drip on the upper surface of the food in the pan during the heat insulation. , By evaluating the amount of dew flowing down to the upper part of the main body, and by evaluating the betting of the food on the inner peripheral surface of the pot by the dew amount of the portion of the inner surface of the pan where there is no food to be cooked. Since the heating balance is set in such a manner, the optimal heat-retention heating can be performed in consideration of practicality.

Furthermore, even if the power supply voltage fluctuates, it is possible to stably adjust the amount of heating of the pot and perform the heating while keeping the temperature constant. Even if there is a change in the power supply voltage, a stable heating balance between the pot and the lid is always ensured, and more favorable and stable heat-retaining heating can be performed.

According to a seventh aspect of the present invention, there is provided an insulated kettle for automatically maintaining the temperature after the completion of rice cooking, comprising a warming / heating means and a warming control means. The means also serves as a heating source for cooking rice, and heats the pot and a lid that covers an upper opening of the pan, and discharges steam generated during cooking from the pot to the lid. A steam port is provided, and the heat retention control means adjusts the heating balance between the pot and the lid at the time of heat retention, after cooking rice at a rate of about 2/5 of the maximum rice cooking capacity, without opening the lid. Performing heat retention, when the lid is opened at the point when the heat retention time has passed 4 to 8 hours, the amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body that houses the pan is 3 mL or less, The amount of dew condensation on the inner surface of the pot without cooking object is 2m Follows it, further, the interior of the steam inlet at the heating of the lid so that the above 50 ° C., and characterized in that performing the heat insulating heating.

According to the configuration of the seventh aspect, since the heat-retaining and heating means also serves as a heat source for heat-retaining and heating for cooking rice, there is no need for a pot-side-side heating means for heating the side of the pot dedicated to heat-retaining. In addition to simplifying the circuit configuration and eliminating the pot side heating means, it is possible to reduce power consumption and improve energy saving.

Also, taking into account the amount of heat insulation that is most often kept warm, taking into account the case of keeping the food in the pot without unraveling, which is a cause of deterioration of the heat retention state, If you do n’t have it, you ca n’t open the lid.
When the lid is closed, the inner surface of the lid may cause soiling of the main unit or drip on the upper surface of the object in the pan during heat insulation, considering the warming time until eating the food. Is evaluated by the amount of dew flowing down to the upper part of the main body, and the betting of the food on the inner peripheral surface of the pan is evaluated by the dew amount of the portion of the inner surface of the pan where the food does not exist. Since the balance of heating is set by balancing these factors,
Optimal heat insulation and heating considering practicality can be performed.

Further, even if the heating of the lid is temporarily stopped and the temperature of the inner surface of the lid becomes lower than the temperature of the object to be cooked in the pan, the inside of the steam port is kept at 50 ° C. or more. As a result, Bacillus subtilis does not multiply inside the steam port, and it is possible to prevent spoilage of the food in the steam port and the pot. Further, generation of odor can be prevented.

[0028]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing an embodiment of an insulated pot according to the present invention. In FIG. 1 showing a cross-sectional configuration of a heat retaining pot, 1 is a main body of the heat retaining pot,
Reference numeral 2 denotes an outer frame which forms an outer shell of the main body 1, and a bottom plate 3 which covers an opening of the outer frame 2 and forms a bottom outer shell of the insulated pot main body 1 is fitted and fixed to the bottom of the outer frame 2. A bottomed cylindrical pot housing 4 is disposed inside the main body 1, and the pot 5 is placed in the pot housing 4.
Are detachably accommodated. The pot housing wall 6 forming the side surface of the pot housing portion 4 is formed by the outer frame 2 forming the upper portion of the pot housing portion 4.
And are formed integrally. Then, an inner frame 7 that forms a bottom from the lower side surface of the pan storage unit 4 is provided so as to close the bottom opening of the pan storage wall 6. The pan 5 is made of aluminum, aluminum alloy, duralumin, magnesium, copper, or the like having good thermal conductivity as a main body 5A as a base material of the pan 5,
A pot heating element 8 made of a magnetic metal plate such as a ferritic stainless steel or an iron plate is joined to a bottom portion on the outer surface side and a lower portion on the side surface of the main body 5A. In addition, a flange portion 9 extending outward in the horizontal direction is formed on an upper portion of the pot 5 having a bottomed cylindrical shape. The lower surface of the flange portion 9 is placed on the upper end of the pot housing portion 4 so that the pot 5 is housed in a suspended state inside the pot housing portion 4.

Reference numeral 11 denotes a pot 5 provided outside the inner frame 7.
Is a heating coil as a heating source. A heating coil 11 corresponding to the pan heating means is provided at a position facing the pan heating element 8 and for heating the bottom and the lower side of the pan 5, and supplies a predetermined high-frequency current to the heating coil 11. Then, the pot heating element 8 is caused to generate heat by electromagnetic induction heating.
Is heated to heat a cooked object (cooked rice) such as rice or water stored in the pot 5. In addition, the temperature of the pot 5 during the cooking and keeping of the heat is determined by a heat receiving plate 12 provided on the inner bottom of the inner frame 7 receiving heat from the pot 5 and a pot as a pot temperature detecting means on the back side of the heat receiving plate 12. The temperature sensor 13 detects the temperature.

The material of the inner frame 7 is a PET resin having excellent heat resistance, and hollow ceramic beads (not shown) are contained therein.
% To 20%. By forming a myriad of heat insulating spaces inside the inner frame 7 with the ceramic beads and using a material having improved heat insulating properties, the side surface of the pot 5 without the structure for heating the side surface of the pot 5 is provided. It is configured to prevent cold. The inner frame 7 forms the outer frame of the main body 1.
Is connected to the lower end of the upper opening 2A of the
Around the upper opening 2A, there is provided a depressing recess 2B for preventing dew flowing from the inner surface of the lid 31 when the lid 31 described later is opened from overflowing to the outer surface of the outer frame 2. It is formed. The concave portion 2 </ b> B as the dew storage portion does not necessarily have to be concave as long as the dew flowing from the inner surface of the lid 31 can be prevented from overflowing to the outer surface of the outer frame 2. Further, it is not necessary to form the concave portion 2B all around the pot 5.

At the bottom of the inner frame 7, a temperature fuse 14 for preventing the pan 5 from overheating is provided near the pan temperature sensor 13. Further, another pot temperature sensor 15 that monitors the temperature of the pot 5 during heat insulation is provided at the upper end of the pot housing 4 in contact with the lower surface of the flange 9 of the pot 5. Inside the main body 1, besides an inverter circuit for supplying a high-frequency current to the heating coil 11 and turning off and on the heating coil 11,
A heating board 16 provided with a power supply voltage detecting circuit for detecting a fluctuation of the power supply voltage supplied to the main body 1, an intake port 17 formed in the bottom plate 3 for cooling the heat-generating components and the like of the heating board 16, and a heating board 16. A cooling fan 18 disposed between the power supply cable and a cord reel 19 serving as a power supply wire take-up mechanism in which a power supply wire (not shown) with a power supply plug is housed in a spiral state.
A power supply board 20 for converting a power supply voltage taken from the code reel 19 into a predetermined operation voltage and outputting the same is provided. Reference numeral 21 denotes a handle rotatably provided on both side surfaces of the outer frame 2.

A cover 31 covers the upper surface of the main body 1. Part of the lid 31 includes a panel base 32 forming a central portion of an outer surface of the lid 31, a panel base cover 33 covering a lower side of the panel base 32, and a heat sink forming a lower side of the panel base cover 33. It is formed by a base member 35 integrally formed with 34 or the like. The rear part of the base member 35 is supported by a hinge shaft 36 provided on the upper part of the main body 1. The base member 35
Need not necessarily be supported by a shaft member such as the hinge shaft 36, and various hinge portions other than the shaft member may be used as long as the hinge member can be rotatably provided with respect to the main body 1. An operation panel 38 is provided on the upper surface of the base member 35, that is, on the concave window portion 37 formed near the front of the upper surface of the panel base 32. Although this operation panel 38 is not shown,
An operation unit related to cooking operations such as rice cooking and heat retention, and a display unit that displays a process related display such as a process display and a selected rice cooking menu in addition to a current time and a timer time are provided.

A cover member 41 forms the lower surface of the lid 31 facing the upper surface of the main body 1 and a part of the upper surface of the lid 31 so as to surround the periphery of the base member 35. This cover member 41
The outer cover 42 forms a part of the upper surface of the lid 31 and forms a periphery of the base member 35, and the outer lid cover forms the lower surface of the lid 31.
43 and an inner lid 44. The part of the upper surface of the lid 31 formed by the outer lid 42 indicates the outer surface of the lid 31 around the base member 35, and the area exposed on the outer surface of the lid 31 may vary. Regardless, if the upper surface area (occupied area) of the lid 31 formed by the base member 35 is relatively small, the upper surface area of the lid 31 formed by the outer lid 42 is increased. When the hinge shaft 36 is set to the rear, the cover member 41
It is configured so that it can be pulled out from the front side, removed, and pushed in for mounting.

Inside the base member 35, there is provided a lid heating means 49 for heating the inner lid 44 formed by the cover member 41. The lid heating means 49 heats the inner lid 44 during cooking of rice cooking and heat keeping. Lid 44
It is configured to reduce the condensation of moisture on the surface. The material of the inner cover 44 is made of austenitic stainless steel or an aluminum plate made of anodized metal. In order to prevent corrosion by steam and to reduce uneven heating of rice in the pot 5,
Select a material with good thermal conductivity. The material of the heat radiating plate 34 that forms the lower surface of the base member 35 facing the inner lid 44 is made of austenitic stainless steel or a metal obtained by anodizing an aluminum plate, and is formed by a cord-shaped electric heater provided on the back surface of the heat radiating plate 34. When the lid heating means 49 heats the heat radiating plate 34, the heat from the heat radiating plate 34 is efficiently radiated to the inner lid 44, and even when the lid heating means 49 is abnormally heated, The heat sink 34 is not melted. The inner lid 44 is made of a magnetic metal such as a ferritic stainless steel or an enameled plate, and the heat sink 34 is formed of an electrically insulating material such as polypropylene, and a heating coil as a lid heating means 49 is provided inside the lid 31. And the inner lid 44 may be configured to be heated by electromagnetic induction. In this case, since the inner lid 44 itself generates heat, the temperature of the heat sink 34 does not rise so much.
Can be formed of a plastic material. Therefore,
There is an advantage that the lid 31 can be easily formed in a free shape corresponding to a complicated structure. Further, a configuration may be adopted in which a heater is provided on the upper portion of the main body 1 and the inner surface of the lid 31 is heated by heat conduction by bringing the heat radiating plate 34 and the inner lid 44 forming the lower surface of the lid 31 into contact with the heater. Note that the inner surface of the lid 31 means a portion that opens directly into the upper opening of the pot 5, and the inner lid 44 as in the present embodiment.
Is provided, the lower surface of the inner lid 44 is the inner surface of the lid 31. In a configuration without the inner lid 44, the lower surface of the lid 31, that is, the lower surface of the radiator plate 34 in this embodiment is the inner surface of the lid 31.

Inside the base member 35, there is provided a lid temperature sensor 51 as a lid temperature detecting means for detecting the temperature of the inner lid 44. The lid temperature sensor 51 has a built-in thermistor or the like as a heat-sensitive element, detects the generation of steam from the inside of the pot 5 when cooking rice or keeping warm, and prevents condensation on the inner lid 44 when cooking rice or keeping warm. Therefore, it is used for purposes such as setting a heating temperature. The lid temperature sensor 51 is urged downward by a spring 52 serving as an elastic member on the upper surface of the inner lid 44, but the outer shell of the lid temperature sensor 51 that contacts the inner lid 44 selects a material similar to the inner lid 44. I do. This is to prevent electrical corrosion due to the difference in metal ionization tendency. Therefore, when the inner lid 44 is made of stainless steel, the outer heat-sensitive portion of the lid temperature sensor 51 is also made of stainless steel.

The outer periphery of an inner lid 44 facing the upper opening of the pot 5 and serving as the lower surface of the lid 31 is provided around the body 1 when the lid 31 is closed.
A lid packing 53 for closing the gap between the lid and the cover is provided in an annular shape. The lid packing 53 is made of an elastically deformable member, and is specifically made of silicone rubber or fluorine rubber. When the pot 5 is provided inside the main body 1 as in the present embodiment and rice is cooked or kept warm in the pot 5, the lid packing 53 is brought into contact with the upper surface of the pan 5, and the lid 31 and the main body 1 are placed. What is necessary is just to prevent vapor from leaking out from the gap between the first and the second.

On the front front side of the main body 1 on the side opposite to the hinge shaft 36, a hook button 54 serving as a lid locking portion is provided. The hook button 54 is provided so as to be rotatable about a hook shaft 55, and is constantly urged by a hook spring 56 in a direction in which the hook button 54 projects forward. Also,
On the front part of the cover member 41, a hook part 58 is formed as a projection to be engaged with the claw part 57 of the hook button. When the lid 31 is to be closed with the hinge shaft 36 as the center of rotation, the claw 57 of the hook button 54 goes over and engages the hook 58 against the elasticity of the hook spring 56. As long as the hook 54 is not operated, the engagement between the claw portion 57 of the hook button 54 and the hook portion 58 is maintained by the elasticity of the hook spring 56, and the lid 31 is held in the closed state. Also, the lid 31
When the hook button 54 is operated from the front of the main body 1 in a state in which is closed, the hook portion 57 of the hook button 54 is disengaged from the hook portion 58, and a hinge spring (not shown) provided on the hinge shaft 36 is provided.
The lid 31 is automatically opened by the elasticity of the cover 31.

The inner lid 44 is provided with a steam hole 61 for discharging steam generated from the inside of the pot 5 during cooking such as rice cooking. Further, the base member 35 facing the steam hole 61 includes:
The concave portion 62 depressed toward the pot 5 from the upper surface of the panel base 32 is
It is formed behind the operation panel 38. The concave portion 62 is provided with a detachable vapor port 63 that penetrates through the base member 35 and discharges vapor to the outside of the lid 31. 64
Is a steam port packing that communicates the center hole 65 of the recess 62 with the steam hole 61. The steam port packing 64 is made of an elastically deformable member, and radiates heat to seal the back side of the bottom of the recess 62 located around the center hole 65 and the back side of the inner lid 44 located around the steam hole 61. It is mounted on a plate 34. The steam port packing 64 is formed with an engagement projection 66 protruding inward. When the steam port 63 is pushed from above the concave portion 62, the flange 67 at the lower end of the steam port 63 is engaged with the engagement projection 66. 66, the steam port 63 is housed in the recess 62, and conversely, the base member
When the steam port 63 is pulled up from above the 35, the engagement between the flange portion 67 and the engagement projection 66 is released. Reference numeral 68 denotes a plurality of steam outlets formed on the upper surface of the steam port 63.

Inside the operation panel 38, the amount of heating of the heating coil 11 and the lid heating means 49 for cooking rice can be adjusted.
A control board 69 is provided as control means including a microcomputer (not shown) for managing various controls related to rice cooking and heat retention. As shown in the block diagram of FIG. 2, the control board 69 includes a pot temperature sensor 13 and a lid temperature sensor.
Based on the detected temperature of 51 and time management, the pot 5
Is provided with rice cooking control means 71 for controlling the amount of heating of the pan 5 by electromagnetic induction heating. Specifically, at the time of cooking rice, the rice to be cooked and water placed in the pan 5 are heated, and the pan temperature sensor 13 for detecting the temperature of the pan 5 is set to a predetermined cooking temperature (for example, 120 ° C.).
℃), stop heating the rice cooker and shift to purple,
The rice cake in the hot pot 5 is cooked for 15 minutes. Further, reference numeral 72 denotes a heat retention control means for executing and controlling the heat retention heating which is performed subsequent to the rice heating of the rice cooking control means 71. These rice cooking control means 71 and heat retention control means
72 includes a power supply voltage detecting means 73 for detecting the power supply voltage supplied to the main body 1 in addition to the pot temperature sensors 13 and 15 and the lid temperature sensor 51, and detects the power supply voltage. Even if there is a fluctuation, the rated voltage (for example, AC 100
V) so that the heating output at the time of V) is maintained.
At 4, the current value of the heating coil 11 is adjusted. For example, at the time of heat retention, if the heating output of the heating coil 11 is 500 W at the rated power supply voltage of 100 V, even if the power supply voltage fluctuates to 90 V or 110 V, the heating output at the rated voltage can be kept at 500 W, Even when there is a difference in power supply voltage for each home or a voltage fluctuation due to a voltage drop during use, the temperature can be maintained with a stable heating amount. Further, as described above, during rice cooking by the rice cooking control means 71, the lid 31 is heated by the lid heating means 49 to reduce dew condensation on the inner surface of the lid 31, that is, the inner lid 44. When the lid 31 is opened, the phenomenon that dew flows from the lid 31 to the upper part of the main body 1 is suppressed.

At the time of heat insulation performed by the heat insulation control means 72, the pot 5
Is heated by the heating coil 11 by electromagnetic induction, and the amount of heating to the pan 5 is adjusted based on the detected temperatures of the pan temperature sensor 13 and the lid temperature sensor 51 and time management. And pan 5 at 60 ℃ ~
Maintain at a predetermined temperature of 80 ° C. Further, based on the temperature detected by the lid temperature sensor 51, the temperature of the inner surface of the lid 31 is maintained slightly higher than the temperature of the rice in the pan 5. The lid heating means 49 is also used for cooking rice and heating and heating, similarly to the heating coil 11 serving as a pan heating means. That is, the heating and heating means 75 including the heating coil 11 and the lid heating means 49 which are heating means at the time of keeping the temperature.
Is configured to heat the pot 5 and the lid 31 that covers the upper opening of the pot 5 also as a heating source (heating coil 11) for cooking rice.

Next, with reference to the graphs of FIGS. 3 and 4, a description will be given of the heat retaining operation of the present embodiment performed by the heat retaining control means 72. FIG. FIG. 3 shows the temperature of each part during the heat retaining operation in this embodiment, and the timing of power cutoff of the heating coil 11 and the lid heating means 49. In the upper line graph, TA is the inner surface of the pot 5. Temperature, TB is the inner surface temperature of the pot 5 at a portion facing the heating coil 11 of the pot heating element 8, and TC is the pot 5
The temperature of the rice inside (rice), HW is the inner surface of the lid 31 (the inner lid 44)
Temperature. In the lower bar graph, N
W is the heating output of the pot 5 by the heating coil 11, and FW is the heating output of the inner surface of the lid 31 by the lid heating means 49. Although not shown here, the temperature detected by the pan temperature sensor 13 is assumed to be Tn, and the temperature detected by the lid temperature sensor 51 is assumed to be Tf. On the other hand, FIG. 4 shows the temperature of each part during the heat retention operation in the conventional example and the power cutoff timing of the IH (electromagnetic induction) heating.
A 'is the inner surface temperature of the pot, TB' is the inner surface temperature of the portion of the pot facing the heating coil of the pot heating element, and TC 'is the rice temperature in the pot. The lower bar graph shows the output of IH heating.

In this embodiment, the heating output NW of the pan 5 is set to 500
W (watts), the heating output FW of the inner surface of the lid 31 is set to 50 W, the heating coil 11 is turned on for 3 seconds, and then the pot 5 is heated in an energizing cycle of turning off for 7 seconds (3 seconds on / 7 seconds off). .
A pot temperature sensor 13 for detecting the inner surface temperature TB of the pot 5
When the detected temperature Tn becomes less than 70 ° C. (Tn <70 ° C.) (T1), the heating of the pot 5 is started in the energizing cycle, and the detected temperature Tn of the pot temperature sensor 13 is 80 ° C. or more (Tn ≧
When the temperature reaches 80 ° C.) (T2), the heating of the pan 5 is stopped.
By repeating this operation, the rice in the pan 5 can be heated to about 73 ℃ ~ 76 ℃.
Keep at ° C. As described above, by providing a difference (temperature ripple) between the temperature condition (70 ° C.) for starting the heating of the pot 5 and the temperature condition (80 ° C.) for stopping the heating of the pot 5, the pot 5 is heated. The heating time of the pot 5 is longer than that of the conventional method in which the IH heating is turned on at Tn <73 ° C. and the IH heating is turned off at the same temperature condition Tn ≧ 73 ° C. The heat generated by the body 8 is well transferred to the side of the pot 5 located above it. Further, during the warming operation, the rice in the pot 5 has a small amount of moisture serving as a heat conducting member around the rice grains, so that even if the temperature ripple of the pot 5 becomes large, the rice temperature TC is about 0.5 to 2 ° C. The temperature is suppressed by the fluctuation, and the inner side surface temperature TA of the pot 5 rises to be close to the rice temperature TC in the pan 5 or higher than the rice temperature TC.

When the pot 5 is being heated, the temperature of the side of the pot 5 is set to be close to or higher than the temperature of the rice, and the temperature of the rice is maintained at about 73 ° C. to 76 ° C. Thus, the temperature ripple of the pot 5 may be set. For example, when increasing the temperature ripple of the pan 5, when the detected temperature Tn of the pan temperature sensor 13 becomes lower than 68 ° C. (Tn <68 ° C.) (T 1), the heating to the pan 5 is started in the energizing cycle. And the detected temperature Tn of the pan temperature sensor 13 is 82 ° C. or more (Tn
(≧ 82 ° C.) (T2), the heating of the pan 5 is stopped. Conversely, when the temperature ripple of the pot 5 is reduced, the detected temperature Tn of the pot temperature sensor 13 is less than T1 = 70 ° C. (Tn <
(70 ° C.), the heating to the pan 5 is started in the energizing cycle, and the detected temperature Tn of the pan temperature sensor 13 is T2 = 76 ° C.
When the temperature reaches (Tn ≧ 76 ° C.), the heating of the pot 5 is stopped. However, if the temperature ripple of the pan 5 is set too large, the temperature ripple of the rice in the pan 5 also becomes large and causes unevenness in the temperature of the rice, so that it is opposed to the heating coil 11 of the pan heating element 8 which is a heat source. The temperature ripple of the pan 5 is set so that the temperature difference of the inner surface of the pan 5 to be controlled is suppressed to 15 ° C. or less at the maximum.

The heating of the inner surface of the lid 31 by the lid heating means 49 is stopped while the pot 5 is being heated by the heating coil 11. And, while the heating of the pan 5 is off, the lid
When the detected temperature Tf of the lid temperature sensor 51 for detecting the temperature HW of the inner surface of the cover 31 becomes lower than 71 ° C. (Tf <71 ° C.) (T3),
The heating of the inner surface of the lid 31 is started. Further, while the heating of the pot 5 is off, the detection temperature Tf of the lid temperature sensor 51 is detected.
When the temperature falls below 76 ° C. (Tf <76 ° C.) (T4), the heating of the inner surface of the lid 31 is turned on, and the detected temperature Tf of the lid temperature sensor 51 becomes 76 ° C. or more (Tf ≧ 76 ° C.). Tara (T
5) Temperature control for turning off the heating of the inner surface of the lid 31 is performed.

The control temperature for heating the inner surface of the lid 31 is set so that the temperature HW of the inner surface of the lid 31 is slightly higher than the rice temperature TC in the pot 5. The dew that has condensed is evaporated. In addition, while heating the pot 5, the heating of the inner surface of the lid 31 is stopped, so that the temperature HW of the inner surface of the lid 31 is the temperature of the rice in the pan 5 while the pan 5 is being heated. TC, the temperature H of the inner surface of the lid 31
As for W, a period in which the temperature is high and a period in which the temperature is low are alternately formed with respect to the rice temperature TC in the pan 5. In this way, pan 5
Due to the moisture generated from the rice inside, dew condensation on the inner surface of the pot 5 and dew condensation on the inner surface of the lid 31 alternately occur during the heat-retaining operation.

Further, when the heat retention control means 72 performs the heat retention operation, the heating balance (NW, FW, TA, TB, TC, HW) for the inner surfaces of the pot 5 and the lid 31 is set as follows. About 2/5 of the maximum rice cooking capacity in the insulated pot
In the case of 4 go cooking, 1.5 go, 5.5 go cooking, 2 go,
After cooking 8.3 for 3 go, and 10 go for 4 go), keep the heat without opening the lid 31 on condition that the room temperature is 20 ° C and the power supply voltage is the rated 100V. When 4 to 8 hours have passed and the temperature of the rice in the pan 5 has become substantially stable, when the lid 31 is opened, the dew that has condensed on the inner surface of the lid 31 flows down to the upper part of the main body 1. Is 3 mL (milliliter) or less, preferably 2 mL or less, and the amount of dew condensation on the rice-free surface of the inner surface of the pot 5 is 2 mL or less, preferably
The heating balance between the pot 5 and the lid 31 is set so as to be 1.5 mL or less. Alternatively, the following may be performed.

When the temperature of the rice in the pot 5 is substantially stabilized, the lid 31 is opened when 3 to 10 hours have passed, preferably 4 to 8 hours, and the dew which has flowed down to the upper part of the main body 1 Wipe off the dew that has formed on the inner surface of the pot 5, close the lid 31 again without loosening the rice in the pot 5, and continue to keep warm. When the warming time has passed for 14 to 22 hours, preferably 16 to 20 hours When the lid 31 is opened, the amount of dew that has condensed on the inner surface of the lid 31 flows down to the upper part of the main body 1 and is 3 mL or less, preferably 1.
The heating balance between the pot 5 and the lid 31 is set such that the amount of dew condensation on the inner surface of the pot 5 where no rice is present is 5 mL or less, preferably 2 mL or less. It is preferable that both the former and the latter setting methods be compatible. Here, the heating balance between the pot 5 and the lid 31 means the ratio between the heating output and the heating timing for the pan 5 and the heating output and the heating timing for the lid 31.

When the power supply voltage is rated at 100 V, the heating output NW of the pot 5 is 500 W and the current supplied to the heating coil 11 is 5 A. Therefore, when the power supply voltage drops to 90 V, the detection temperature Tn of the pan temperature sensor 13 changes from a state of less than 70 ° C. (Tn <70 ° C.) to a temperature of 80 ° C. or higher (Tn ≧ 80 ° C.) The heating time until becomes longer. While the pot 5 is being heated, the heating of the inner surface of the lid 31 is stopped.
The time during which the heating of the inner surface of the lid 31 is stopped becomes longer than the appropriate time, and the dew condensation on the inner surface of the lid 31 increases. On the other hand, when the power supply voltage becomes 110 V, if the supply current to the heating coil 11 is 5 A, which is the same as the above 100 V, the heating output NW of the pan 5 also becomes 550 W
In contrast to the low voltage state, the time during which the heating of the inner surface of the lid 31 is stopped is shortened, and there is a factor that the inner surface of the lid 31 becomes excessively heated.

In practice, the temperature of the lid 31 is detected and the
The temperature of the heating of the lid 31 is not so bad, but as in the present embodiment, even if the power supply voltage fluctuates, if the pot 5 can be heated with the same heating output as the rated 100 V, for example, The heating of the inner surface is also optimized, and the heating balance can be better maintained. The power supply voltage in ordinary households is usually within the range of AC101V ± 6V. However, the effects of indoor wiring conditions and the voltage drop when other devices are used are always present in the usage environment, and are delicate every day. It is considered that the heating balance changes at the same time. Therefore, the practicality can be further improved by adopting the configuration in consideration of the power supply voltage fluctuation as in the present embodiment.

As described above, the warming and heating means 75 in this embodiment also serves as a heating source for cooking rice,
And a lid 31 that covers the upper opening of the first heating device. Thereby, since the heat-retaining heating means 75 also serves as a heat source for heat-retaining heating and cooking rice heating, a pot-side heating means for heating the side surface of the pot 5 dedicated to heat preservation becomes unnecessary, and the structure and circuit configuration can be simplified. At the same time, since there is no pot side heating means, power consumption can be reduced and energy saving can be improved.

Further, the heat retention control means 72 of the present embodiment
After the rice is cooked with the heating balance of about 2/5 of the maximum cooking capacity, the heat balance is performed without opening the lid 31, and when the heat retention time has passed for 4 to 8 hours, the lid is heated. When the body 31 is opened, the amount of dew that has condensed on the inner surface of the lid 31 flows down to the upper portion of the main body 1 that houses the pan 5 and is 3 mL or less.
The amount of dew condensation on the inner surface of rice cooked without cooked rice is 2m
A configuration is provided in which the heating and heating are performed so as to be L or less.

In other words, when the heat-retaining control means 72 performs the heat-retaining operation, in this embodiment, the rice is cooked at a rice-cooking amount of about 2/5 of the maximum rice-cooking amount, which is the most heated case checked by the questionnaire survey. When the rice in the pot 5 is kept warm without loosening immediately (at this time, the water in the pot 5 does not escape, and the inner surface of the pot 5 and the inner surface of the lid 31 are easily dewed. In addition, when the amount of dew flowing down from the inner surface of the lid 31 becomes large, or the rice is likely to be partially stuck, the rice in the pot 5 is not immediately eaten after cooking. In consideration of the fact that the heat retention time is 4 to 8 hours after being kept warm and eaten, when the heat is kept under these conditions and the lid 31 is opened, the heat insulation of 0.54L to 1.8L cooked Recognized as a practical range with no problem in the pot From the inner surface of the lid 31 weight dew flows down on top of the main body 1 is below 3 mL, as dew amount of condensation on the rice without the surface of the inner surface of the pan 5 is below 2mL was,
The heating balance between the pot 5 and the lid 31 is set. By this, conventionally, after cooking the rice in the pot with the maximum amount of cooked rice,
When the rice is loosened and the water is blown away and the rice is cooked at the maximum cooked amount for about 12 hours, it is kept in a good heat retention state (dropping on the top of the body, betting around the pot, drying and yellowing of the rice, top of the rice) Compared to the case where the heating balance is set so as to prevent the dehydration, etc., the amount of heat that is most often kept warm is taken into account, and the rice in the pot 5 that causes the deterioration of the heat retention state is not loosened. Considering the case of keeping the heat as it is, and furthermore, since the lid 31 is not opened when the rice is not loosened, when the lid 31 is closed, taking into consideration the warming time until eating the rice, the dirt on the main body 1 is considered. The dew condensation on the inner surface of the lid 31 which drops on the upper surface of the rice in the pot 5 during the heat insulation is evaluated by the amount of dew flowing down to the upper part of the main body 1,
In addition, the rice bezel on the inner peripheral surface of the pan 5
Since the evaluation is made based on the dew amount of the part where no rice is present on the inner surface of the
Optimal heat retention and heating can be performed in consideration of practicality. Therefore, it is possible to prevent the rice from being sticky due to local excessive moisture, and to reduce the amount of dew flowing down to the top of the main body 1 along the inner surface of the lid 31 when the lid 31 is opened. It can be suppressed to an extent.

By the way, the above-mentioned dew on the inner surface of the lid 31 or the inner surface of the pot 5 where rice does not exist becomes worse as the heat retention time becomes longer. Further, even when the lid 31 is opened for a meal during the heat retention and the rice in the pot 5 is dropped, the remaining rice may not actually be loosened.
However, when the lid 31 is opened, the dew on the inner surface of the lid 31 flows down to the upper part of the main body 1 and the dew on the inner surface of the pot 5 evaporates to some extent.

In consideration of these points, the heat retention control means 72 of the present embodiment performs the cooking after the heating balance between the pot 5 and the lid 31 is about 2/5 of the maximum cooking capacity. Lid 31
Insulation is performed without opening the lid. When the insulation time is 3 to 10 hours, the lid 31 is opened, and the dew flowing into the upper part of the main body 1 containing the pan 5 and the inner surface of the pan 5 without rice are removed. When the condensed dew was wiped off, the lid was closed again without loosening the rice in the pot 5 and the heat was kept, and when the heat retention time was 14 to 22 hours, the lid was opened. The configuration in which heat is heated so that the amount of dew that has condensed on the inner surface of the pan flows down to the upper part of the main body that houses the pan is 3 mL or less, and the amount of dew that condenses on the rice-free surface of the pan is 2 mL or less. Have.

In other words, taking into account the amount of heat insulation that is most often kept warm, taking into account the case where the rice in the pot 5 which is a cause of deterioration of the heat insulation state is kept as it is without loosening it. Since the lid 31 is not opened, when the lid 31 is closed, taking into consideration the warming time until eating rice, when the lid 31 is once opened, dew falls on the upper part of the main body 1, Considering that the dew that has condensed on the rice-free surface of the pot 5 evaporates to a certain extent, and then considers keeping it warm for a long time again, causing the main body 1 to become dirty or during the heat retention. The dew condensation on the inner surface of the lid 31 dripped on the upper surface of the rice in the pan 5 is evaluated based on the amount of dew flowing down to the upper part of the main body 1. Evaluate the amount of dew on the inner part where rice does not exist. Since thereby performing the setting of the heating balance is good optimum insulation heating can be performed utility in particular long kept also be considered. Therefore, even when keeping warm for a long time, it suppresses the stickiness due to local excessive moisture on the rice, and when the lid 31 is opened,
The amount of dew flowing down the upper surface of the main body 1 along the inner surface of the lid 31 can be suppressed to a level that does not hinder practical use.

In such a configuration, in this embodiment,
During the heating and heating, the lower side or the lower side and the bottom of the pot 5 are intermittently heated, and the temperature of the inner surface of the pot 5 near the upper surface of the rice is close to or higher than the temperature of the central part of the rice. Then, the heating of the pan 5 is stopped, and the maximum temperature difference between the inner surface of the pan 5 facing the heating source (heating coil 11) when the pan 5 is heated and when the pan 5 is not heated is reduced.
The heat retention control means 72 is configured to keep the temperature within 15 ° C.

In this case, the heat retention control means 72 heats the pot 5 until the temperature at the position near the upper surface of the rice on the inner surface of the pot 5 becomes close to or higher than the temperature of the central part of the rice during the heat retention heating. Therefore, it is possible to sufficiently raise the temperature of the portion of the inner surface of the pot 5 where no rice is present, without providing a pot side heating means exclusively. In addition, by controlling the maximum temperature difference of the inner surface of the pan 5 facing the heating coil 11 to 15 ° C. or less while heating the pan 5 intermittently, there is no practical problem with the temperature unevenness of the rice in the pan 5. In this state, it is possible to perform heat retention and heating.

Further, in the present embodiment, the heating of the lid 31 during the heat insulation heating is performed by intermittently heating the inner surface of the lid 31, and when the lid 31 is heated, the inner surface of the lid 31 is heated. Temperature is higher than the temperature of the substantially central portion of the rice in the pan 5, and when the pan 5 is being heated, the heating of the lid 31 is stopped and the temperature of the inner surface of the lid 31 is temporarily reduced. The heat retention control means 72 is configured so as to be lower than the temperature of the rice in the pot 5.

In this case, when the lid 31 is being heated, the temperature of the inner surface of the lid 31 is higher than the temperature of the substantially central portion of the rice in the pan 5, while when the pan 5 is being heated,
Since the heating of the lid 31 is stopped and the temperature of the inner surface of the lid 31 is temporarily made lower than the temperature of the rice in the pan 5,
On the inner surface of the cover 31 and the inner surface of the lid 31, dew condensation and evaporation of moisture occur alternately. Therefore, concentration of dew on one of the inner surface of the pot 5 and the inner surface of the lid 31 is suppressed, and it is possible to effectively contribute to realizing a heating balance in which the amount of dew is limited.

By the way, the effect of setting the above-mentioned heating balance is that the pot 5 directly generates heat, the heat of the pot 5 is radiated to the pot accommodating section 4 side, and the side of the pot 5 is easily cooled by the electromagnetic induction heating type. It is particularly effective in a heating pot. In other words, the pot 5 is mainly composed of a metal material having excellent thermal conductivity 5A, and a pot heating element 8 which is a magnetic metal material is joined to the outer surface of the main body 5A of the pot 5, and the pot 5 facing the pot heating element 8 By disposing a heating coil 11 as a heating means for electromagnetically heating the pot heating element 8 at the lower side portion or the lower portion and the bottom portion, the heating coil 11 is provided on the outer surface of the pot 5 by utilizing the thermal conductivity of the main body 5A. The heat generated from the pot heating element 8 can be transmitted to the side of the pot 5 in a satisfactory manner. Therefore, it is possible to further suppress the stickiness of the rice due to the local excessive amount of water, and it is possible to further suppress the amount of dew flowing down to the upper portion of the main body 1 when the lid 31 is opened.

Further, the heat retention control means 72 of this embodiment detects the power supply voltage during the heat retention, and when the power supply voltage fluctuates, stably adjusts the heating amount of the pan 5 to perform the heat retention heating. The heating balance between the pot 5 and the lid 31 during the heat retention is such that when the lid 31 is opened when the heat retention time has passed for 4 to 8 hours, dew condensation on the inner surface of the lid 31 accommodates the pot 5. Heating and heating is performed so that the amount flowing down to the upper part of the main body 1 is 3 mL or less and the amount of dew condensation on the inner surface of the pot 5 without rice is 2 mL or less.

In this case, the pot 5 which is a cause of deterioration of the heat retention state
Considering the case of keeping warm without unraveling the rice inside,
Further, since the lid 31 is not opened when the rice is not loosened, when the lid 31 is closed, taking into consideration the warming time until the rice is eaten, it may cause the main body 1 to become dirty, The dew condensation on the inner surface of the lid 31 dripped on the upper surface of the rice in the pot 5 is evaluated by the amount of dew flowing down to the upper part of the main body 1. Since the heating balance is determined by evaluating the dew amount of the portion of the inner surface of which no rice is present, and balancing these, the optimal heat-retention heating considering practicality can be performed.

Further, even if the power supply voltage fluctuates, it is possible to stably adjust the heating amount of the pot 5 to perform the heat-retaining heating. Even if there is a great change in the power supply voltage, a stable heating balance between the pot 5 and the lid 31 is always ensured, and better and more stable heat-retaining heating can be performed.

By the way, the heating of the lid 31 is performed by vertically moving the inner surface of the lid 31 so as to be higher or lower than the temperature of the rice in the pot 5. For this reason, when the heating is stopped and the temperature of the lid 31 is decreasing, the steam port 63 provided inside the lid 31 is also not heated by the lid heating means 49, so that the temperature drops. Steam vent
If the temperature of 63 becomes too low and becomes lower than 50 ° C., Bacillus subtilis grows in the inside of the steam port 63 at an early stage, and spoilage bacteria are generated, which is a factor of deteriorating the heat retention performance. If this state continues for about 12 hours, the rice in the pot 5 is spoiled with rot, and the taste of the rice is reduced. The spoilage of the rice is troublesome, and the spoilage bacteria are not easily killed. Once the smell is attached, the spoilage recurs in a very short time of 6 to 10 hours when the rice is cooked and kept warm.

Therefore, in the present embodiment, such a problem is also taken into consideration, and in the insulated pot having the lid 31 provided with the steam port 63 for discharging the steam generated during cooking from the pot 5 to the outside, the lid 31
Heating the inside of the steam port 63 to 50 ° C. or higher, preferably 55 ° C.
The heat retention control means 72 is configured to carry out heat retention heating with a heating balance of not less than ° C. In this way, the heating of the lid 31 is temporarily stopped, and even if the temperature of the inner surface of the lid 31 becomes lower than the temperature of the rice in the pan 5, the inside of the steam port 63 is kept at 50%. ℃ or more, so this steam port
Bacillus subtilis does not multiply inside 63, and the rot of rice in the steam port 63 and the pot 5 can be prevented. Further, generation of odor can be prevented.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the present invention.

[0067]

According to a first aspect of the present invention, there is provided an insulated pot for automatically heating after completion of rice cooking, the apparatus further comprising an insulated heating means and an insulated control means, wherein the insulated heating means comprises:
The pot and the lid that covers the upper opening of the pan are also used as a heating source for cooking rice, and the heat-retention control means adjusts the heating balance between the pan and the lid to a maximum rice cooking capacity. After the rice was cooked at about 2/5 of the amount of cooked rice, heat was kept without opening the lid, and when the lid was opened at the time when the heat retention time was 4 to 8 hours, the lid was opened. The amount of dew that has condensed on the inner surface flows down to the upper part of the main body containing the pan,
mL or less, characterized in that the heating is performed so that the amount of dew condensation on the inner surface of the pot without the object to be cooked becomes 2 mL or less, and the heating source also serves as rice heating and heating. The rational heating method, while simplifying the structure and saving energy, suppresses the stickiness due to local excessive moisture on the food, and when the lid is opened, this lid The amount of dew flowing down to the upper part of the main body along the inner surface can be suppressed to a level that does not hinder practical use.

According to a second aspect of the present invention, there is provided an insulated kettle for automatically heating after completion of rice cooking, comprising: a heating and heating means; and a heat control means, wherein the heated and heated means is a heating source for rice heating. Is used to heat the pot and the lid that covers the upper opening of the pan, and the heat retention control means makes the heating balance between the pot and the lid about 2/5 of the maximum rice cooking capacity. After the rice is cooked in the amount of rice cooked, heat is kept without opening the lid, and when the heat retention time has elapsed from 3 to 10 hours, the lid is opened, and the dew falls onto the upper part of the main body containing the pan. Wipe off dew condensation on the inner surface of the pot without the object to be cooked, close the lid again without loosening the object to be cooked in the pot, and continue to keep warm.
When the lid is opened after a lapse of time, the amount of dew that has condensed on the inner surface of the lid flows down to the upper portion of the main body that houses the pan, and the amount of the dew drops is 3 mL or less, and there is no cooking on the inner surface of the pan. Heating and heating is performed so that the amount of dew condensation on the surface is 2 mL or less. Simplified structure and energy saving by a rational heating method that combines the heating source of rice cooking and heating. In addition, while suppressing the stickiness due to excessive moisture in the food to be cooked, and when the lid is opened, the amount of dew flowing down to the top of the main body along the inner surface of this lid, especially Considering the long-term heat retention, it can be suppressed to a level that does not hinder practical use.

According to a third aspect of the present invention, in the heating pot of the first or the second aspect, the heating of the pot during the heating is performed by intermittently connecting the lower side portion or the lower side portion and the bottom portion of the pan. Performed by heating, until the temperature of the position near the upper surface of the object to be cooked on the inner surface of the pot is close to or higher than the temperature of the central portion of the object to be cooked, and then stopping the heating of the pot, And the heat retention control means is characterized in that the maximum temperature difference of the inner surface of the pot facing the heating source at the time of heating and at the time of non-heating is within 15 ° C. In this case, further, the pot side heating means Without having to provide
It is possible to sufficiently raise the temperature of the portion on the inner surface of the pan where no object exists. In addition, it is possible to perform the heat retention and heating in a state where there is no practical problem with regard to the temperature unevenness of the object to be cooked in the pan.

According to a fourth aspect of the present invention, in the heat retaining pot according to any one of the first to third aspects, the heating of the lid during the heat retaining heating includes intermittently heating the inner surface of the lid. When heating the lid, the temperature of the inner surface of the lid is set to be higher than the temperature of the substantially central portion of the object to be cooked in the pan. In this case, the heating of the lid is stopped, and the heat retention control means is configured such that the temperature of the inner surface of the lid is temporarily lower than the temperature of the object to be cooked in the pan. Can further effectively contribute to the realization of a heating balance in which the amount of dew is limited.

[0071] In the heat retaining pot according to a fifth aspect of the present invention, in the configuration according to any one of the first to third aspects, the pot is mainly made of a metal material having excellent heat conductivity. A magnetic metal material is joined to the outer surface of the main body, and the lower side or lower side and the bottom of the pot facing the magnetic metal material,
A heating means for heating the magnetic metal material by electromagnetic induction is arranged. In this case, furthermore, it is possible to further suppress the stickiness due to local excessive moisture on the food and open the lid. In this case, the amount of dew flowing down to the upper portion of the main body can be suppressed to a level that does not cause any trouble.

[0072] The insulated pot according to claim 6 of the present invention is an insulated pot that automatically keeps the temperature after cooking rice, comprising a heating and heating means and a heat control means, wherein the heating and heating means is a heating source for rice heating. And heating the pot and a lid covering the upper opening of the pot, wherein the heat retention control means detects a power supply voltage during heat retention, and the pot is changed when the power supply voltage fluctuates. When the heat balance is stably adjusted to perform the heat insulation heating, the heating balance between the pot and the lid at the time of heat insulation, when the heat insulation time is 4 to 8 hours when the lid is opened, Insulation heating so that the amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body that houses the pan, and the amount that condenses on the non-cooked surface of the inner surface of the pan is 2 mL or less. Cooking and heating rice A rational heating method that also serves as a heating source for heating simplifies the structure and saves energy, while suppressing the stickiness due to excessive moisture on the food and opening the lid. Occasionally, the amount of dew flowing down the upper surface of the main body along the inner surface of the lid can be suppressed to a level that does not hinder practical use. Further, even if there is a difference in power supply voltage between homes or a slight change in power supply voltage during daily use, better and more stable heat-retaining heating can be performed.

[0073] According to a seventh aspect of the present invention, there is provided an insulated pot for automatically heating after the completion of rice cooking, the apparatus comprising an insulated heating means and an insulated control means, wherein the insulated heating means is a heating source for cooking rice. Is also used to heat the pot and a lid that covers the upper opening of the pan, the lid having a steam port that emits steam generated during cooking from inside the pan,
The heat retention control means controls the heating balance between the pot and the lid at the time of heat retention, after cooking rice with a cooking amount of about 2/5 of the maximum rice cooking capacity, and then keeping the temperature without opening the lid, When the lid is opened at a point in time when 4 to 8 hours have elapsed, the amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body containing the pan when the amount is 3 mL or less. The amount of dew condensation on the surface without the object to be cooked becomes 2 mL or less, and the inside of the steam port is heated by heating the lid.
It is characterized by performing warming and heating so as to be 50 ° C or higher, while simplifying the structure and saving energy by using a rational heating method that also serves as a heating source for rice heating and warming, Suppress the stickiness due to local excessive moisture on the food, and reduce the amount of dew flowing down the top of the main unit along the inner surface of this lid when the lid is opened to the extent that there is no practical problem. Can be suppressed. In addition, it is possible to prevent spoilage of food to be cooked in the steam port and the pot and generation of an odor.

[Brief description of the drawings]

FIG. 1 is an overall cross-sectional view of a warming pot showing one embodiment of the present invention.

FIG. 2 is a block diagram showing a functional configuration of the same heat retaining pot.

FIG. 3 is a graph showing the temperature of each part and the timing of power cutoff of a heating coil and a lid heating means.

FIG. 4 is a graph showing a conventional temperature of each part and a power cutoff timing of IH heating.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 5 Pot 5A Main body 8 Pot heating element (magnetic metal material) 11 Heating coil (heating source) 31 Lid 63 Steam port 72 Heat insulation control means 75 Heat insulation heating means

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B055 AA02 BA27 BA54 CA02 CA04 CA21 CA64 CA71 DA02 DA05 DB14 DB21 DB22 GA13 GB07 GB08 GB29 GC06 GC14 GC15 GC26 GD05

Claims (7)

[Claims] 1. An insulated pot that automatically keeps heat after cooking rice, comprising a heating and heating means and a heat control means, wherein the heating and heating means also serves as a heating source for cooking rice and heats the pot and the pot. Heating the lid that covers the upper opening, the heat retention control means, after the heating balance of the pot and the lid, cook rice with a rice cooking amount of about 2/5 of the maximum rice cooking capacity, When performing the heat retention without opening the lid, when the lid is opened at the time when the heat retention time has passed 4 to 8 hours,
The amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body that houses the pan is 3 mL or less, and the amount of dew that condenses on the surface of the inner surface of the pan that is not to be cooked is 2 mL or less.
An insulated pot that performs insulated heating. 2. An insulated pot that automatically keeps heat after cooking rice, comprising a heating and heating means and a heat control means, wherein the heating and heating means also serves as a heating source for cooking rice, and comprises a pot and a pot. Heating the lid that covers the upper opening, the heat retention control means, after the heating balance of the pot and the lid, cook rice with a rice cooking amount of about 2/5 of the maximum rice cooking capacity, Insulation is performed without opening the lid, and when the heat retention time has elapsed from 3 to 10 hours, the lid is opened, dew flowing down to the upper part of the main body that houses the pan, and the cooking object on the inner surface of the pan. When the dew that has formed on the surface with no water is wiped off, the lid is closed again without loosening the food in the pan, keeping the temperature kept, and opening the lid when the heat retention time has passed 14 to 22 hours. In the meantime, dew condensed on the inner surface of the lid flows down to the upper part of the main body containing the pan. An insulated pot for heating and heating so that the amount of debris is 3 mL or less, and the amount of dew condensation on the inner surface of the pot without the object to be cooked is 2 mL or less. 3. The heating of the pot during the heat-retaining heating is performed by intermittently heating the lower side portion or the lower side portion and the bottom portion of the pan, and the temperature of the inner side surface of the pan near the upper surface of the object to be cooked. Is performed until the temperature is close to or higher than the temperature of the central portion of the object to be cooked, and then the heating of the pan is stopped, and the maximum temperature of the inner surface of the pan facing the heating source during heating and non-heating. The heat insulation pot according to claim 1 or 2, wherein the heat insulation control means is configured so that a difference is within 15 ° C. 4. The heating of the lid during the heat-retaining heating,
The inner surface of the lid is intermittently heated so that, when the lid is heated, the temperature of the inner surface of the lid becomes higher than the temperature of the substantially central portion of the object to be cooked in the pan. When the pan is being heated, the heating of the lid is stopped, and the heat retention control means is set so that the temperature of the inner surface of the lid temporarily becomes lower than the temperature of the food in the pan. The warming pot according to any one of claims 1 to 3, wherein: 5. The pot is mainly made of a metal material having excellent heat conductivity, and a magnetic metal material is joined to an outer surface of the main body of the pot,
A heating means for electromagnetically heating the magnetic metal material is disposed at a lower side or a lower side and a bottom of the pan facing the magnetic metal material.
3. The heating pot according to any one of 3. 6. An insulated pot that automatically keeps heat after cooking rice, comprising a heating and heating means and a heat control means, wherein the heating and heating means also serves as a heating source for heating the rice and heats the pot and the pot. Heating the lid covering the upper opening, the heat retention control means detects the power supply voltage during the heat retention,
When the power supply voltage fluctuates, the heating amount of the pan is stably adjusted to perform heat retention heating, and the heating balance between the pot and the lid at the time of heat retention is determined when the heat retention time has elapsed from 4 to 8 hours. When the lid is opened, the amount of dew that has condensed on the inner surface of the lid flows down to the upper part of the main body that houses the pan, and the amount that condenses on the non-cooked surface of the inner surface of the pan is 3 mL or less. A heat insulation kettle characterized by performing heat insulation heating so that the volume is 2 mL or less. 7. An insulated pot that automatically keeps warm after cooking rice, comprising a warming and heating means and a warming control means, wherein the warming and heating means also serves as a heating source for cooking rice and heats the pot and the pot. A lid that covers an upper opening portion is heated, and the lid is provided with a steam port that emits steam generated during rice cooking from inside the pan, and the heat retention control unit is configured to heat the pan and the pot during heat retention. After the rice is cooked at a heating balance of about 2/5 of the maximum rice cooking capacity with the heating balance of the lid, the lid is kept warm without opening the lid. When the lid is opened, the amount of dew which has condensed on the inner surface of the lid and which flows down to the upper portion of the main body containing the pan is 3 mL or less, and the amount of dew condensed on the inner surface of the pan where there is no cooking object is 2 mL or less. And further, the inside of the steam port is heated by heating the lid. A heat-insulating pot that heats and heats to 50 ° C or more.