JP2000102480A - Electric rice cooker of pressure type - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the pressure in the pot from getting negative and easily open the lid by re-heating the cooked rice and raising the temperature in the pot when the temp rature has dropped after pressurized cooking is over, when or after the cooked rice is settled. SOLUTION: A lid 12 sealing the pot 2 is formed of an inner lid 5 and an outer lid 9, the inner lid is provided with a pressure releasing valve 8 to be opened by an external operation and the outer lid is provided with operation devices A (29, 30) for opening the pressure releasing valve. Then, the cooked rice is heated in the middle of or after the opening operation of the pressure releasing valve by an operation device before or after finishing a steaming time after finishing rice cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pressure-type electric rice cooker for cooking rice with a closed pot.

[0002]

2. Description of the Related Art When rice is cooked at a pressure higher than the atmospheric pressure in a pot containing rice and water, water is generated due to pressure from the start of cooking to the period of spotting after maintaining the boiling state. It can penetrate enough into rice grains and cook delicious rice in a short time. (Japanese Unexamined Patent Publication (Kokai) No. 6-22710) After the rice is eaten, after about 15 minutes of the simmering time after the end of the rice cooking, hot rice that has just been cooked is obtained.

[0003]

However, immediately after the completion of the cooking, the heating of the cooked rice is stopped and the above-mentioned 15-minute spotting is performed. Does not drop to atmospheric pressure during the 15 minute swing time.

[0004] Of course, if the mashing time is set to 20 minutes or more, the pressure in the pot gradually decreases and returns to the atmospheric pressure, but increasing the mashing time is the time required for eating rice. Is longer, which is not preferable.

[0005] As described above, when the rice cooked for 15 minutes and the steaming for 15 minutes are finished, the temperature in the pot decreases during the steaming, so that the air in the pot which has been expanded by high-temperature heating is cooled. There was a drawback that the inside of the pot became negative pressure and the lid came into close contact with the pot as it returned to its original state, and the lid could not be opened.

[0006] The actual opening of the lid is performed by operating a pressure release button provided on the outside of the lid and mechanically pressing a pressure relief valve provided on a part of the lid for sealing the pan, thereby opening the inside of the pan. The lid is opened after the high-pressure steam in the pot is released into the atmosphere while communicating with the atmosphere, but as described above, the lid is sucked into the pot when the inside of the pot is in a negative pressure state as described above. Therefore, the pressure release valve and the pressure release button provided on the lid are relatively separated from each other, and even if the pressure release button is operated, the pressing force does not reach the pressure release valve, and the pressure release operation cannot be performed.

[0007] The present invention relates to a method of heating rice cooked by heating the cooked rice again when the pressure in the pot is reduced after the pressure cooked rice is finished, or after the cooked rice is cooked. Is prevented from becoming negative pressure, and the lid is easily opened.

[0008]

SUMMARY OF THE INVENTION The present invention provides a rice cooker body containing a pot for storing rice, heating means for heating the rice, and a lid which is openably and closably provided to seal the pot. The lid body is provided with a pressure release valve which is opened by a pressing operation from the outside and which communicates with the inside of the pot and communicates with the atmosphere, and the pressure release valve which is located above the inner lid and after the rice cooking is completed. An outer lid provided with an operating device to be opened, and cooked rice by the heating means before or after the swelling time after the end of the rice cooking, or during or after the opening operation of the pressure release valve by the operating device after the sifting time. It heats things.

[0009]

Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a characteristic diagram showing the pressure in each part of the pressure-type electric rice cooker of the present invention, the heating timing, and the depressurized state. FIG. 2 is a typical schematic block diagram in the same manner when the pot is sealed and pressure cooked. FIG. 3 is a partial cross-sectional view of an embodiment in which a pressure release valve provided on an inner lid that seals a pot by an external operation is different from FIG. 2, and FIG. 4 is a pressure release valve in the embodiment of FIG. 5 is a partial cross-sectional view showing the rice cooking state in which is closed, FIG. 5 is also a partial cross-sectional view showing the closed state of the pressure release valve in the state of FIG. 4, and FIG. 6 is also the pressure release valve in the embodiment of FIG. 7 is a partial cross-sectional view showing a state in which the valve is open, FIG. 7 is a partial cross-sectional view showing the open state of the pressure release valve in the state of FIG. 6, and FIG. 8 is an operating device (pressure release button)
FIG. 9 is a partial cross-sectional view showing a state in which the pressure release valve is opened by pressing the pressure relief valve.
Is also a flowchart.

[0010] (1) is a rice cooker main body, and (2) is a pot which is provided inside the rice cooker main body so as to be freely storable and is made of a magnetic material for storing cooked rice, and stores a predetermined amount of rice and water.
(3) (3) (3) (3) heating means (hereinafter referred to as a coil) disposed close to the bottom outer surface of the pot (2);
(4) is a bottom sensor for detecting the temperature of the pan by contacting the outer bottom surface of the pan (2), and (5) is a packing (6) provided on the outer peripheral edge in the opening (7) of the pan (2). A pressure release valve (8) which is automatically opened by pressing operation from the outside or when the pressure is higher than a predetermined pressure is provided at an appropriate place with an inner lid for tightly sealing the pan. An outer lid (9) is provided above the inner lid (5) and has a pressurizing mechanism (10) for pressing the lid inside. The outer lid (11) and the pressure release valve (8) are operated by a pressing operation described later. And an operating device (A) for releasing the operation. The inner lid (5) and the outer lid (9) constitute a lid (12).

(13) a control unit comprising a microcomputer, an arithmetic processing unit (14), a first timer means (15),
A second timer means (16), a third timer means (18) having an arithmetic processing means (17), and an input / output unit (1).
9) and (20) are provided. (21) is a rice cook start button for executing a rice cooking operation, (22) is a menu selection button for selecting the type of rice cooked, for example, white rice, brown rice, etc., and (23) is a button for the bottom sensor (4) and the lid sensor (11). Temperature detecting means for detecting temperature information and inputting it to the control unit (13);
4) means forcibly drying the cooked rice to a dry-up state by forcibly heating the cooked rice after maintaining the boiling state for a certain period of time, and (25) before or after the steaming time after cooking is completed. One time after completion (drive motor (2
A forced heating means for reheating the cooked rice during or after depressurization by the operation of 9), (26) a control unit (13)
Process indicator that displays the progress of rice cooking by the output of
(27) is a time display for displaying a spotting time or rice cooking reservation time, and (28) is a selection display for displaying a menu selected by the above-mentioned menu selection button (22).

In detail, the first timer means (15) sets the time (T ₁ ) to about 90 seconds, and the temperature sensor of the bottom sensor (4) is set to 1
Time measurement is started after the detection of 00 degrees. During this time measurement, the temperature of the pot is reduced without heating the cooked rice.

That is, the temperature of the pot is measured at the end of the time measurement (T ₁ ), and the temperature during the boiling maintenance period and the temperature during the forced dry-up, which are the subsequent processes, are determined based on this temperature. Therefore, the temperature measurement data after the lapse of the clocking time (T ₁ ) becomes important.

[0014] With Shoki said second timer means (16), the timer means is fixed counting time (T ₂₎ for 20 minutes at which to set the boiling sustain period, the counting time (T ₂₎ is Upon completion, a forced dry-up operation for rapidly heating the cooked rice is performed.

In detail, the third timer means (18) starts counting the time (T ₃ ) after completion of the forced dry-up operation, and 10 minutes of the time (T ₃ ) In order to secure the irregularity time, the time measured by the arithmetic processing means (17) is 10 times.
When the starting point of the predetermined time (t) before the end of the minute is counted, the cooked rice is heated by the operation forced heating means (25) to prevent the inside of the pot from becoming negative pressure. The predetermined time in this case is approximately 15
A time between ４０40 seconds is appropriate.

FIGS. 3 to 9 show an embodiment in which the pressure release valve is opened by an external pressing operation to release the pressure in the pot. FIGS. 4 to 7 show external pressing operations. FIG. 8 illustrates a drive motor (29) as an operating device for performing
Also illustrates a pressure release button (30) as an operating device,
FIG. 9 shows the relationship between the drive motor (29) and the pressure release valve (8) when each of the pressure release buttons (30) is pressed when the inside of the pan is in a negative pressure state.

(31) is an engagement knob provided at the center of the upper surface of the inner lid (5), and (32) is a steam hole provided in a part of the inner lid (5).

The pressure relief valve (8) is located in a steam hole (32) provided in the inner lid (5), and has a valve plate (33) fixed at a lower part thereof, which can move up and down freely. A receiving base (36) provided with a relief hole (35) formed between the valve base and the valve rod; a cylindrical case (37) surrounding the receiving base and the valve rod (34); The upper part of the first spring (38) and the valve rod (34) interposed between the cylinder case (37) and the pedestal (3)
6) interposed between the second valve and the second valve, which constantly urges the valve rod upward.
And a spring (39).

Therefore, when the pressure in the normal pot is low, the valve plate (33) is in close contact with the pedestal (36) by the second spring (39) to close the escape hole (35).
The cradle (36) is pushed down by the first spring (38) to close the steam hole (32).

The outer lid (9) has a hinge (40) on one side.
, Which is pivotally supported by the rice cooker main body (1) to be freely opened and closed. A steam vent (41) is provided at the center of the upper surface, and a rotatable pressure release button (30) is provided at one side of the upper surface. An engagement receiving portion (42) for engaging and holding the engagement knob (31) is provided at a lower portion, and one side is provided below the pressurizing mechanism (10) and the steam release button (30) inside. A movable plate (45) having a pressing pin (44) rotatably supported by a shaft (43) is provided. (46) is a packing provided and fixed between the movable plate (45) on the lower surface of the lid (12) and the pressure relief valve (8).

Reference numeral (47) denotes a lock button for holding the cover (12) provided on the upper portion of the side wall of the frame (48).

A driving device (49) is provided in the outer lid (12) and operates after a predetermined time has elapsed after the completion of rice cooking. The driving motor (29) and the shaft (50) of the driving motor are described above.
A cam (51) attached to the cam and an operating piece (52) rotating on the same locus as the cam, and one end connected to the cam (51);
A transmission lever (53) having the other end as a free end and moving in the horizontal direction by rotation of the cam (51), and a switch for stopping the drive motor (29) via an input / output circuit of the control unit (13). (54).

The free end (the other end) of the transmission lever (53) is linked to one side of the movable plate (45), and the drive motor (2)
By the operation of 9), the transmission lever (53) moves to rotate the movable plate (45).

Next, the operation will be described mainly based on the flowchart of FIG. The pan (2) containing rice and water is stored in the rice cooker main body (1), and the inner lid (5) is put on the opening (7) of the pan (2) and the outer lid (9) is closed. When the lid is covered, the pressing mechanism (10) presses the lid (5) further to the pan by the lid of the lid to bring the lid into a pressurized state.

Then, after operating the menu selection button (22), the rice cooker start button (21) is operated to operate the coil (3).
(3) Apply an inverter current to (3) and (3) to cause the pan (2) to generate heat by the ridge current flowing through the pan (2) to heat rice and water (S1, S2).

When the bottom sensor (4) detects about 60 degrees, the preheating operation is performed by intermittently applying the inverter current to the coil. When the preheating operation is completed, the inverter current to the coil is increased and the cooked rice is rapidly heated to perform the cooking operation, but the pan is operated by the pressure relief valve (8) and the pressurizing mechanism (10).
As a result, the pressure in the pot increases to about 1.2 atm.

Then, when the bottom sensor (4) detects about 70 degrees (S3), the temperature in the pot has reached around 100 degrees at this time, and the pot is in a boiling state. The output of the bottom sensor (4) starts measuring the time (T ₁ ) of the first timer means (15) and stops applying the inverter current to the coil (S4, S5).

During the counting of the clocking time (T ₁ ), the temperature of the cooked rice keeps decreasing due to the stop of the heating of the cooked rice. However, when the counting of the clocking time (T ₁ ) is finished, at this time, Is measured and stored (S6).

Further, after the end of the clocking time (T ₁ ), the boiling maintaining step is started (S7, S8), and the clocking of the clocking time (T ₂ ) by the second timer means (16) is started (S7).
9) While the inverter current is intermittently applied to the coil based on the above-mentioned pot temperature, the boiling state is maintained at a temperature slightly higher than this pot temperature. During this time, since the heating of the cooked rice is intermittent, the pressure in the pot is maintained at about 1.1 atm according to the heating and stopping, and water is absorbed into the rice grains.

When the time measured by the second timer means 16 (T ₂ ) is over (S10 in FIG. 1), the forced dry-up means (24) immediately receives the time-up signal at this time, and The rice cooker is operated to rapidly heat the cooked rice in a short time to evaporate excess water in the pot to finish the cooked rice and shift to the rice drying process (S11, S12). The operation time of the forced dry-up is not shown, but may be short.

The period of the rice rinsing step (the rice rinsing time) is the time set by the third timer means (18). During this period, the heating of the cooked rice is basically stopped and (S1).
3) At the same time as the shift to the mura process, time measurement of the time measurement time (T ₃ ) is started (S14).

Eventually, when the counting of the clocking time (T ₃ ) progresses and one minute before the end of the unevenness by the subtraction processing means (17), that is, about 9 minutes after the start of the clocking (B in FIG. 1), (S1)
5) Drive motor (29) based on output of control unit (13)
4, the transmission lever (53) gradually moves to the left side of FIG. 5, rotates the movable plate (45) as shown in FIG. 7, pushes down the valve rod (34), and releases the escape hole (35). And gradually release the pressure in the pot into the atmosphere (S1
6).

During the rotation of the driving motor (29), when the time counted reaches 9 minutes and 10 seconds (c, S17 in FIG. 1), the forced heating means (2) is output by the output of the subtraction processing means (17).
5) is operated to heat the cooked rice to increase the temperature in the pot during a predetermined time (t) (S18). Clocking time (T ₃ )
When 9 minutes and 50 seconds have elapsed before the end of the time measurement (time measurement of the predetermined time t) (d in FIG. 1), the heating of the cooked rice is stopped (S19).

The escape hole (35) is gradually opened with the rotation of the drive motor (29). In practice, the relief hole (35) is completely opened at the time of (c) in FIG. become.

Eventually, the measured time becomes 10 minutes, and at the time point E in FIG. 1, the opening and swelling operation of the pressure relief valve (8) is completed, and the blurring process is completed (S21).

The forced heating operation in step (S18) of the flow chart shown in FIG. 10 was performed before the end of the mura process (time). However, immediately after the mura process was completed, the drive motor was driven to release the pressure. The heating may be performed during opening of the valve, or may be performed immediately after the opening of the pressure release valve by the drive motor.

In the above series of operations, the operation of the pressure relief valve (8) and the displacement of the inner lid (5) due to the pressure in the pan will be described.

Until the rice cooking operation starts and the inside of the pot reaches a certain pressure value, the valve plate (33) and the receiving stand (36) are in the state of FIG. 5, and the inside of the pot and the atmosphere are shut off.

When the rice cooking and rice drying process is completed and the pressure in the pot has dropped to about atmospheric pressure, when the pressure release button (30) is pressed as shown in FIG.
5) is pressed down, and the movable plate rotates while pressing the pressing pin (4).
4) pushes down the packing (46) and pushes down the valve rod (34) against the second spring (39) to push down the valve plate (3).
3) is separated from the pedestal (36) to open the escape hole (35). With the opening of the escape hole (35), a slightly high pressure in the pan is released from the steam vent (41) through the escape hole (35), the space (S) between the inner lid (5) and the lid (12). Released during.

In the above operation, the inside of the pot is not at a negative pressure.
After the squeezing step, the inner lid (5) is at a predetermined position, so that the stroke in which the pressing pin (44) of the movable plate (45) moves and the position of the valve rod (34) stop at the predetermined position. As a result, the pressure relief valve (8) can be opened.

However, FIG. 9 is an explanatory view of the case where the forced heating is not performed before the end of the shampooing step and after the end of the shampooing step as described above. Immediately after the end of the washing process, a negative pressure is applied, and the inner lid (5) is sucked toward the pot by a distance (H) from a predetermined position, so that the pressure in the pot is released to release the pressure. Even if the release button (30) is pressed, the pressing pin (44) of the movable plate (45) does not reach the upper end of the valve rod (34) and the escape hole (35) cannot be opened.

However, the cooker is heated before or after the opening of the pressure release valve (8) by the drive motor (29) before or after the opening operation, or after the opening operation. The inner temperature is raised, the inner lid is returned to its original position (raised), and when the pressure release button (30) is pressed down, the lower end of the pressing pin (44) can be brought into contact with the upper end of the valve rod (34). .

[0043]

As described above, the present invention is to heat the cooked rice before or after the opening of the pressure relief valve by the operating device before or after the end of the washing time after the end of the cooking or rice cooking. Therefore, the inside of the pan does not become negative pressure and the inner lid is not sucked toward the pan, so that the external force by the operating device can be accurately transmitted to the pressure release valve, and the pressure release valve can be opened.

That is, when it is necessary to open the pressure relief valve at least by the operating device, the pressure relief operation can be executed by automatically preventing the negative pressure in the pan.

[Brief description of the drawings]

FIG. 1 is a characteristic diagram showing the temperature of each part, the pressure in a pot, and the heating timing of the pressure-type electric rice cooker of the present invention.

FIG. 2 is a typical schematic block diagram in the case of pressure cooking rice with the pan closed as well.

FIG. 3 is a partial sectional view of an embodiment in which a pressure relief valve provided on an inner lid for sealing a pot is opened by an external operation, similarly to FIG. 2;

FIG. 4 is a partial cross-sectional view showing a rice cooking state in which the pressure relief valve is closed in the embodiment of FIG. 3;

5 is a partial sectional view showing a closed state of the pressure release valve in the state of FIG. 4;

FIG. 6 is a partial sectional view showing a state in which the pressure relief valve is opened in the embodiment of FIG. 3;

FIG. 7 is a partial cross-sectional view showing an open state of the pressure release valve in the state of FIG. 6;

FIG. 8 is a partial cross-sectional view showing a state in which a pressure release valve is opened by an operating device (pressure release button).

FIG. 9: External operation (pressure release button,
FIG. 4 is an explanatory diagram when a pressure release operation is performed by a (drive motor).

FIG. 10 is also a flowchart.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Rice cooker main body 2 Pot 3 Heating means 5 Inner lid 8 Pressure release valve 9 Outer lid 10 Pressurizing mechanism 12 Lid 29 Drive motor (operation device A) 30 Pressure release button (operation device A)

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B055 AA02 AA08 BA07 BA37 BA62 CA21 CA69 CA73 CB08 CC28 CD51 CD58 GA10 GB12 GB36 GC12 GC24 GC33 GD02 GD05

Claims (1)

[Claims] 1. A rice cooker main body containing a pot for accommodating cooked rice, heating means for heating the cooked rice, and a lid that is openably and closably closed to close the pan, wherein the lid is an external unit. An inner lid provided with a pressure relief valve that is opened by a pressing operation from above to communicate the inside of the pot with the atmosphere, and an operating device that is located above the inner lid and opens the pressure relief valve after rice cooking is completed is provided. Having a lid, and heating the cooked rice by the heating means before or after the opening time of the pressure release valve by the operating device before or after the simmering time after the end of the rice cooking. Pressure electric rice cooker.