JP2001070149A - Rice cooker - Google Patents
Rice cookerInfo
- Publication number
- JP2001070149A JP2001070149A JP25240099A JP25240099A JP2001070149A JP 2001070149 A JP2001070149 A JP 2001070149A JP 25240099 A JP25240099 A JP 25240099A JP 25240099 A JP25240099 A JP 25240099A JP 2001070149 A JP2001070149 A JP 2001070149A
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- Prior art keywords
- rice
- ozone
- rice cooker
- lid
- pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Commercial Cooking Devices (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、一般家庭及び業務
用に使用される炊飯器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker used for ordinary households and businesses.
【０００２】[0002]
【従来の技術】現在、広く世間一般に市販されている炊
飯器には炊飯機能の他、保温機能が備わっているものが
多い。所定の米と水を鍋に投入し炊飯を行った後に保温
工程に移行するが、この保温工程は、ご飯を適温に保
ち、いつでも温かいご飯を食することができるように設
けられたものである。それとともに、保温工程では、雑
菌の繁殖を防止するために通常７０℃前後に維持される
ことによりご飯の劣化を防止している。2. Description of the Related Art At present, many rice cookers which are widely marketed generally have not only a rice cooking function but also a heat retaining function. After putting predetermined rice and water into a pot and cooking rice, the process shifts to a warming process. The warming process is provided so that rice can be kept at an appropriate temperature and hot rice can be eaten at any time. . At the same time, in the warming step, rice is prevented from deteriorating by being kept at about 70 ° C. in order to prevent propagation of various bacteria.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、保温工
程においてご飯を７０℃前後に維持すると、大部分の雑
菌やカビの繁殖は防止可能であるが、一方、ご飯の酸化
による劣化や酸化臭の発生が生じてくるため、保温は最
長でも２４時間、理想的には１２時間以内とするのが無
難とされてきた。このため、近年、この保温工程を７０
℃前後に一定に保つのではなく、数時間周期で５０℃と
７０℃を繰り返すし、雑菌の繁殖とご飯の酸化を同時に
防止するような新たな保温温度制御も考案されている。However, when rice is maintained at about 70 ° C. in the heat-retaining step, it is possible to prevent most germs and mold from growing, but on the other hand, deterioration of rice due to oxidation and generation of oxidized odor are caused. Therefore, it has been considered safe to keep the temperature at most 24 hours, ideally within 12 hours. For this reason, in recent years, this warming
Rather than keeping the temperature constant at around ° C., a new heat retention temperature control has been devised that repeats 50 ° C. and 70 ° C. every several hours to prevent the propagation of various bacteria and the oxidation of rice at the same time.
【０００４】しかし、この方法によっても、５０℃前後
の低温域では雑菌繁殖が盛んになること、また、７０℃
付近でも死滅しない高熱耐性菌が存在すること、さらに
は、九州や沖縄、南西諸島付近一帯等の高温多湿の地方
では雑菌の繁殖が多いことなどを考慮するとこれまでの
方法では十分とは言えず、ご飯に付着する雑菌やカビの
繁殖を積極的に抑制し、なおかつご飯の鮮度を長時間維
持できる安全な方法が望まれていた。[0004] However, even with this method, germs are proliferated in a low temperature range around 50 ° C.
Considering the existence of highly heat-tolerant bacteria that do not die in the vicinity, and the fact that there are many germs in hot and humid areas such as Kyushu, Okinawa, and the area near the Nansei Islands, the conventional methods are not sufficient. There has been a demand for a safe method capable of positively suppressing the growth of bacteria and fungi attached to rice and maintaining the freshness of rice for a long time.
【０００５】[0005]
【課題を解決するための手段】上記課題を解決するため
に本発明は、炊飯器の蓋体あるいは本体の内部にオゾン
及び負イオン発生装置を備え、発生したオゾン及び負イ
オンを鍋内のご飯に送り込む機構を備えることにより、
保温中に生じる雑菌やカビ類の繁殖を防止し、新鮮なご
飯を長時間維持するものである。In order to solve the above-mentioned problems, the present invention comprises a device for generating ozone and negative ions inside a lid or a main body of a rice cooker. By having a mechanism to send to
It prevents the growth of various bacteria and molds that occur during the heat retention, and keeps fresh rice for a long time.
【０００６】[0006]
【発明の実施の形態】請求項１記載の発明は、炊飯器の
蓋体あるいは本体の内部にオゾン及び負イオン発生装置
を備え、発生したオゾン及び負イオンを鍋内のご飯に送
り込む機構を備えたものである。なお、オゾン殺菌法は
従来代表的な殺菌技術として多方面で利用されてきた
が、オゾンはその強い殺菌力故に食品を変質させてしま
う恐れも有り、特に、ご飯を高濃度のオゾンに暴露する
と酸化が進行し黄変現象を生じるため、鮮度保持が要求
される保温工程等に使用する場合には注意が必要であっ
た。DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is provided with a device for generating ozone and negative ions inside a lid or a main body of a rice cooker, and a mechanism for sending generated ozone and negative ions to rice in a pot. It is a thing. In addition, the ozone sterilization method has been used in various fields as a typical sterilization technique in the past. Since oxidation progresses and a yellowing phenomenon occurs, care must be taken when using it in a heat retaining step or the like that requires freshness maintenance.
【０００７】そこで、本発明では、雑菌の増殖を防止す
る静菌効果を有する負イオンと低濃度オゾンの混合気体
を発生させるコロナ放電装置を炊飯器に組み込み、保温
時に適度な濃度の負イオンとオゾンの混合気体をファン
等による送風手段により鍋内のご飯に任意の濃度で送り
込み、抗菌効果を発揮する結果、雑菌やカビの繁殖が抑
えられるものである。さらに、この機構を備えることに
より、保温温度を５０〜６０℃程度の比較的低温に保っ
ても、ご飯の腐敗が少なく、腐敗臭の発生を抑えること
が可能である他、７０℃で保温する場合と比較してご飯
の酸化が抑えられる結果として、新鮮なご飯を長時間維
持するものである。Therefore, in the present invention, a corona discharge device for generating a mixed gas of negative ions having a bacteriostatic effect for preventing the growth of various bacteria and low-concentration ozone is incorporated in a rice cooker, and the negative ions having an appropriate concentration during the heat insulation are removed. The mixed gas of ozone is sent to the rice in the pot at an arbitrary concentration by a blowing means such as a fan to exert an antibacterial effect, and as a result, propagation of various bacteria and mold is suppressed. Furthermore, by providing this mechanism, even if the heat retention temperature is maintained at a relatively low temperature of about 50 to 60 ° C., rice rot is less, it is possible to suppress the generation of putrefaction odor, and the temperature is kept at 70 ° C. As a result, the rice is kept from being oxidized as compared with the case where fresh rice is kept for a long time.
【０００８】請求項２記載の発明は、発生するオゾン及
び負イオンの量及び比率を自由に変えることができる制
御機構を備えた請求項１記載の炊飯器であり、炊飯器の
置かれる環境や季節、地域等により自由に設定を変える
ことができることを特徴とする。According to a second aspect of the present invention, there is provided the rice cooker according to the first aspect having a control mechanism capable of freely changing the amounts and ratios of the generated ozone and negative ions. It is characterized in that the setting can be freely changed depending on the season, region, and the like.
【０００９】請求項３記載の発明は、保温工程中、蓋を
開閉したときに自動的にオゾン及び負イオン発生装置が
作動するような仕組みを設けた請求項１〜２記載の炊飯
器であり、保温工程中の炊飯器使用者による蓋開閉を検
知し、蓋開閉により空気中の雑菌やカビが混入してくる
タイミングで装置が作動し、侵入した雑菌やカビの増殖
を素早く抑えることが可能である。A third aspect of the present invention is the rice cooker according to the first or second aspect, wherein a mechanism is provided for automatically operating the ozone and negative ion generator when the lid is opened and closed during the heat retaining step. , Detects the opening and closing of the lid by the rice cooker during the warming process, and operates the device at the timing when bacteria and fungi in the air are mixed by opening and closing the lid, which can quickly suppress the growth of invading bacteria and mold. It is.
【００１０】請求項４記載の発明は保温工程の一時期に
おいて、ご飯の温度を５０〜６０℃の比較的低温に維持
するサイクルを有する請求項１〜３記載の炊飯器であ
り、発生するオゾン及び負イオンにより雑菌及びカビの
増殖が抑制されると共に、ご飯を５０〜６０℃の比較的
低温に保つことで、ご飯の酸化を遅らせ、新鮮なご飯を
長時間に渡り提供することが可能となる。The invention according to claim 4 is the rice cooker according to any one of claims 1 to 3, which has a cycle for maintaining the temperature of the rice at a relatively low temperature of 50 to 60 ° C. in one stage of the heat retaining step. The negative ions suppress the growth of various bacteria and fungi, and by keeping the rice at a relatively low temperature of 50 to 60 ° C., it is possible to delay the oxidation of the rice and provide fresh rice for a long time. .
【００１１】請求項５記載の発明は予約炊飯において、
炊飯が開始されるまでの待機時間に蓋体あるいは本体の
内部に備えられたオゾン及び負イオン発生装置が作動す
る仕組みを備えた請求項１記載の炊飯器であり、予約完
了から実際に炊飯が開始されるまでの間に、鍋内にオゾ
ン及び負イオンが送り込まれ、これにより鍋内に投入さ
れた水と米に雑菌及びカビが繁殖することを防止し、鮮
度を保つことが可能となる。[0011] The invention according to claim 5 is a method for making cooked rice,
The rice cooker according to claim 1, further comprising a mechanism for operating an ozone and negative ion generator provided in the lid or the main body during a standby time until the rice cooking is started. Before the start, ozone and negative ions are fed into the pot, thereby preventing the germs and mold from growing on the water and rice put in the pot and keeping freshness. .
【００１２】請求項６記載の発明は、蓋体あるいは本体
の内部にオゾン及び負イオン発生装置が間欠作動する仕
組みとした請求項１〜５記載の炊飯器であり、動作のオ
ン／オフを行うことにより、鍋内のオゾン及び負イオン
濃度を適度に保つと共に、省エネルギーにもなり、ま
た、必要以上に鍋内のエアーを攪拌することにより生じ
るご飯の乾燥を防止する効果がある。According to a sixth aspect of the present invention, there is provided the rice cooker according to any one of the first to fifth aspects, wherein the ozone and the negative ion generator are operated intermittently inside the lid or the main body. This has the effect of keeping the concentration of ozone and negative ions in the pot at an appropriate level, conserving energy, and preventing drying of rice caused by stirring the air in the pot more than necessary.
【００１３】請求項７記載の発明は蓋が開放されたこと
を検知し、自動的にオゾン及び負イオン発生装置がオフ
される請求項１〜６記載の炊飯器であり、この機構を備
えることにより、無駄にオゾン及び負イオンを放出する
ことを防止し、また、感電などの危険を避けることがで
きるAccording to a seventh aspect of the present invention, there is provided the rice cooker according to any of the first to sixth aspects, wherein the lid is opened and the ozone and negative ion generator are automatically turned off. Can prevent wasteful release of ozone and negative ions, and avoid dangers such as electric shock.
【００１４】[0014]
【実施例】負イオンとオゾンの混合気体を発生するコロ
ナ放電装置の概要は図１及び図２に示すように、直流パ
ルス電源１７と高電圧印加電極１５及び空間を隔てた対
電極１６から成り、高電圧印加電極１５に負極性の高電
圧を印加することによりコロナ放電を生じる。この際、
電極より供給される電子は空気中の酸素や水分子と衝突
し、これらが負イオン化する。これら負イオンは電極間
を移動するが、この際、ファン１４等により電極間に送
風が成されると、一部の負イオンは電極間を飛び出すこ
とができ、本発明はこれらの負イオンを利用したもので
あり、この負イオン発生量はファンの風力等に依存す
る。また、コロナ放電の際には電極にオゾンが発生する
が、オゾンの発生量は印加電圧やパルス周波数に依存す
る。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As shown in FIGS. 1 and 2, a corona discharge device for generating a mixed gas of negative ions and ozone is composed of a DC pulse power supply 17, a high voltage application electrode 15, and a counter electrode 16 separated by a space. By applying a negative high voltage to the high voltage applying electrode 15, a corona discharge occurs. On this occasion,
Electrons supplied from the electrodes collide with oxygen and water molecules in the air, and these are ionized. These negative ions move between the electrodes. At this time, when air is blown between the electrodes by the fan 14 or the like, some of the negative ions can fly out between the electrodes, and the present invention removes these negative ions. This negative ion generation amount depends on the wind power of the fan and the like. Also, ozone is generated at the electrode during corona discharge, and the amount of ozone generated depends on the applied voltage and the pulse frequency.
【００１５】本発明では、これら負イオンとオゾンの濃
度を適度に組み合わせた混合気体を炊飯器鍋内部にファ
ンを用いて送り込み、雑菌やカビの増殖を防止し、保温
中のご飯の鮮度を長時間維持するものである。According to the present invention, a gas mixture in which the concentrations of these negative ions and ozone are appropriately combined is fed into a rice cooker pot using a fan to prevent the growth of bacteria and mold and to increase the freshness of the rice during the heat retention. It is something that keeps time.
【００１６】なお、印加電極にかけられる電圧やパルス
周波数は装置の規模や電極の形状、炊飯器内での配置、
オゾン及び負イオンの送風機構等により異なるが、鍋内
のご飯を新鮮に保つには、鍋内オゾン濃度が０．０１ｐ
ｐｍ〜０．１ｐｐｍ、負イオン濃度が５×１０3個／ｃ
ｍ3以上となるように設定することが望ましい。オゾン
は高濃度になれば抗菌力は増加するが、高濃度では食品
の劣化が返って激しくなる他、有害性も出てくるため、
上述の濃度内にすることが望ましい。Note that the voltage and pulse frequency applied to the applied electrode depend on the scale of the device, the shape of the electrode, the arrangement in the rice cooker,
Although it depends on the air blowing mechanism for ozone and negative ions, to keep the rice in the pot fresh, the ozone concentration in the pot must be 0.01 p.
pm to 0.1 ppm, negative ion concentration 5 × 10 3 / c
It is desirable to set it to be not less than m 3 . Ozone increases antibacterial activity at higher concentrations, but at higher concentrations, food deteriorates and becomes more severe and harmful.
It is desirable to be within the above-mentioned concentration.
【００１７】（実施例１）具体的には、図１は電磁誘導
加熱により鍋９を加熱し炊飯する方式の１．８Ｌ炊飯用
の炊飯器であり、電磁誘導加熱コイル１、フェライト
２、鍋底温度検知センサー３、加熱制御基板４、基板冷
却ファン５、操作部６、加熱板７、蒸気キャップ８、及
び鍋９を主な構成部品とし、鍋内に米及び水を適量加え
られた後、炊飯及び保温工程が実行されるが、この工程
はマイクロコンピュータによる制御により実行される。(Embodiment 1) Specifically, FIG. 1 shows a rice cooker for cooking 1.8 L rice cooked by heating a pot 9 by electromagnetic induction heating, comprising an electromagnetic induction heating coil 1, a ferrite 2, and a pot bottom. After the temperature detection sensor 3, the heating control board 4, the board cooling fan 5, the operation unit 6, the heating plate 7, the steam cap 8, and the pan 9 as main components, rice and water are added in appropriate amounts in the pan, The rice cooking and warming process is performed, and this process is performed under the control of the microcomputer.
【００１８】本実施例においては、直流パルス電源１
７、線径０．１ｍｍのタングステン製高電圧印加電極１
５、ステンレス製網目状電極１６及びファン１４が蓋体
内部に備えられ、エアー吸引用の通気口１２が蓋体上部
にあり、さらに、蓋体内部から鍋内に送風するための通
気口１３をも備えており、ファンから鍋内に送られたエ
アーは鍋内に充満するとともに、鍋内のエアーは蒸気キ
ャップを通って再び外気へ放出される仕組みとなってい
る。また、操作部６では印加電圧を調整し、オゾン及び
負イオン量を調節できる仕組みとなっており、炊飯器の
置かれる環境や季節、地域等により自由に設定を変え、
細菌やカビの増殖を防止することができる。In this embodiment, the DC pulse power source 1
7. Tungsten high voltage application electrode 1 with wire diameter of 0.1 mm
5. A mesh electrode 16 made of stainless steel and a fan 14 are provided inside the lid, a vent 12 for air suction is provided at the top of the lid, and a vent 13 for blowing air from the inside of the lid into the pot. The air sent from the fan into the pot fills the pot, and the air in the pot is released to the outside air again through the steam cap. In addition, the operation unit 6 has a mechanism in which the applied voltage can be adjusted and the amount of ozone and negative ions can be adjusted. The setting can be freely changed depending on the environment, season, region, etc. where the rice cooker is placed.
The growth of bacteria and mold can be prevented.
【００１９】本実施例では、タングステン製高電圧印加
電極１５への印加電圧を−２ｋＶ、パルス周波数を５ｋ
Ｈｚ、ファンによる送風量を０．３ｍ3／分に設定した
ところ、鍋内のオゾン濃度が約０．０２ｐｐｍ、負イオ
ン濃度が約４＊１０6個／ｃｍ3となった。In this embodiment, the applied voltage to the tungsten high voltage applying electrode 15 is -2 kV, and the pulse frequency is 5 kV.
When the air flow rate and the fan were set to 0.3 m 3 / min, the ozone concentration in the pot was about 0.02 ppm, and the negative ion concentration was about 4 * 10 6 / cm 3 .
【００２０】この炊飯器の鍋に水と米を適量投入し、炊
飯工程を行った後に自動的に保温工程に入り、鍋内のご
飯の温度は、炊飯量によっても多少異なるが、１時間程
度で７０℃前後に降下する。通常、一般の炊飯器ではこ
の温度に常時保たれるが、本実施例の炊飯器は、約６時
間周期で保温温度５０℃と７０℃が交互に繰り返される
プログラムとなっている。すなわち、炊飯終了後ご飯の
温度が一旦５０℃に低下すると、以降５０℃維持４時
間、５０℃から７０℃への昇温０．５時間、７０℃維持
０．５時間のサイクルを行い、再び保温温度が５０℃に
低下すると同様のサイクルを繰り返す工程となってい
る。このサイクルを保温工程に取り入れることにより、
７０℃連続保温時に見られる保温ご飯の酸化、黄変現象
を極力防止できるという利点がある。しかしながら、保
温温度としては比較的低温な５０℃の工程が長時間存在
することにより、雑菌やカビの繁殖が生じやすくなる。
したがって、本実施例では、この保温サイクルにおい
て、ご飯が５０℃に保たれる時に本発明の機構が３０秒
オン、３０秒オフのサイクルで作動し、ファンの送風に
より鍋内にオゾン及び負イオンが送り込まれる仕組みと
している。また、人が保温中にご飯をよそう等の理由で
炊飯器の蓋を開けた時にはご飯の温度に寄らず自動的に
１分間オンとなる仕組みとなっている。[0020] After a suitable amount of water and rice are put into the pot of the rice cooker and the rice cook process is performed, a heat retaining process is automatically started. The temperature of the rice in the pot slightly varies depending on the amount of cooked rice, but about one hour. At about 70 ° C. Normally, a general rice cooker is always kept at this temperature, but the rice cooker according to the present embodiment has a program in which the warming temperature of 50 ° C. and 70 ° C. are alternately repeated in a cycle of about 6 hours. That is, once the temperature of the rice has dropped to 50 ° C. once the rice cooking is completed, the cycle of maintaining the temperature at 50 ° C. for 4 hours, increasing the temperature from 50 ° C. to 70 ° C. for 0.5 hour, and maintaining the temperature at 70 ° C. for 0.5 hour is performed again. When the temperature is lowered to 50 ° C., the same cycle is repeated. By incorporating this cycle into the warming process,
There is an advantage that the oxidation and yellowing phenomenon of the rice kept at 70 ° C. can be prevented as much as possible. However, when a process at 50 ° C., which is a relatively low heat retention temperature, exists for a long time, germs and fungi easily grow.
Therefore, in the present embodiment, in this heat retention cycle, when the rice is kept at 50 ° C., the mechanism of the present invention operates in a cycle of 30 seconds on and 30 seconds off, and the fan blows ozone and negative ions into the pot. Is sent. In addition, when a person opens the lid of a rice cooker for reasons such as eating rice while keeping warm, it is automatically turned on for one minute regardless of the temperature of the rice.
【００２１】（比較例１）オゾン及び負イオン発生機構
及びその循環機構を備えていない他は実施例１と同様な
機構及び制御プログラムを備えた炊飯器を比較例１とす
る。Comparative Example 1 A rice cooker provided with a mechanism and a control program similar to that of Example 1 except that the mechanism for generating ozone and negative ions and the mechanism for circulating the ozone and negative ions were not used.
【００２２】ここで、実施例１及び比較例１の炊飯器を
用いて、それぞれ５合の米を炊飯し、その後保温工程に
自動的に移行し、炊飯終了３時間後、５分間炊飯器の蓋
を開放し、さらに１２時間まで保温を行った場合の、ご
飯の黄変及び細菌数を比較したものが（表１）である。
ご飯の黄変度は、ＪＩＳＺ８７２９に準じて測定された
Ｌ＊ａ＊ｂ＊値の内、黄変を示す尺度であるｂ＊値で表
しており、値が大きいほど黄変が多いことを示す。ま
た、細菌数は、ご飯の表面に一般的に見られる耐熱性細
菌（細菌種：Bacillus Stearothermophilus）のご飯１
ｇ中の個体数を測定したものであり、１*１０5／ご飯１
ｇ程度に細菌が増殖すると人間は腐敗臭を感じると言わ
れている。表１に示すように、実施例１では黄変、細菌
数ともに比較例１よりも少なく、保温１２時間後でもご
飯が新鮮に保持されている。Here, the rice cookers of Example 1 and Comparative Example 1 were used to cook five-piece rice, respectively, and then automatically proceeded to a warming step. Three hours after the completion of the rice cooking, the rice cookers were cooked for five minutes. Table 1 shows a comparison between the yellowing of the rice and the bacterial count when the lid was opened and the temperature was further kept for 12 hours.
The degree of yellowing of rice is represented by a b * value that is a measure of yellowing among L * a * b * values measured according to JISZ8729, and a larger value indicates more yellowing. . In addition, the number of bacteria can be determined by measuring the heat resistance of rice (Bacillus Stearothermophilus) generally found on the surface of rice.
The number of individuals in g was measured, and 1 * 10 5 / rice 1
It is said that when bacteria grow to the order of g, humans feel a putrefactive odor. As shown in Table 1, in Example 1, the yellowing and the number of bacteria were smaller than those in Comparative Example 1, and the rice was kept fresh even after 12 hours of keeping the temperature.
【００２３】[0023]
【表１】 [Table 1]
【００２４】[0024]
【発明の効果】以上のように、本発明の炊飯器は蓋体あ
るいは本体の内部にオゾン及び負イオン発生装置を備
え、発生したオゾン及び負イオンを鍋内のご飯に送り込
む機構を備えることにより、炊飯器に備えられる鍋内で
の雑菌やカビ類の繁殖を防止し、新鮮なご飯を長期間維
持できる。As described above, the rice cooker of the present invention is provided with a device for generating ozone and negative ions inside the lid or the main body, and a mechanism for sending generated ozone and negative ions to the rice in the pot. In addition, it prevents the growth of various bacteria and molds in the pot provided in the rice cooker, and can maintain fresh rice for a long time.
【図１】本発明の一実施例を示す図FIG. 1 shows an embodiment of the present invention.
【図２】同、オゾン、負イオン発生部及び送風ファン拡
大図FIG. 2 is an enlarged view of the same ozone and negative ion generator and a blower fan.
１ 電磁加熱誘導コイル ２ フェライト ３ 底温度センサー ４ 加熱基板 ５ 基板冷却用ファン ６ 印加電圧を調節可能な操作部 ７ 加熱板 ８ 蒸気キャップ ９ 鍋 １０ 温度センサー １１ 蓋体 １２ エアー吸引用の通気口 １３ 蓋体内部から鍋内に送風するための通気口 １４ ファン １５ 高電圧印加電極 １６ 製網目状電極 DESCRIPTION OF SYMBOLS 1 Electromagnetic heating induction coil 2 Ferrite 3 Bottom temperature sensor 4 Heating substrate 5 Substrate cooling fan 6 Operation part which can control applied voltage 7 Heating plate 8 Steam cap 9 Pan 10 Temperature sensor 11 Lid 12 Air suction port 13 Vent for blowing air from inside the lid into the pot 14 Fan 15 High voltage application electrode 16 Reticulated electrode
Claims (7)
イオン発生装置を備え、発生したオゾン及び負イオンを
鍋内のご飯に送り込む機構を備えた炊飯器。1. A rice cooker provided with a device for generating ozone and negative ions inside a lid or a main body, and a mechanism for feeding generated ozone and negative ions to rice in a pot.
率を自由に変えることができる制御機構を備えた請求項
１記載の炊飯器。2. The rice cooker according to claim 1, further comprising a control mechanism capable of freely changing the amounts and ratios of the generated ozone and negative ions.
じられたことを検知したときに自動的にオゾン及び負イ
オン発生装置が作動する仕組みを備えた請求項１または
２記載の炊飯器。3. The rice cooker according to claim 1, further comprising a mechanism for automatically operating the ozone and negative ion generator when it is detected that the lid is opened and the lid is closed again during the warming step. vessel.
温度を５０〜６０℃に維持するサイクルを備えた請求項
１〜３のいずれか１項に記載の炊飯器。4. The rice cooker according to claim 1, further comprising a cycle for maintaining the temperature of the rice at 50 to 60 ° C. at one time of the heat retention cycle.
での待機時間に蓋体あるいは本体の内部に備えられたオ
ゾン及び負イオン発生装置が作動する仕組みを備えた請
求項１記載の炊飯器。5. The rice cooker according to claim 1, further comprising a mechanism for operating the ozone and negative ion generator provided in the lid or the main body during a standby time until rice cooking is started in the reserved rice cooking.
イオン発生装置が間欠作動する仕組みとした請求項１〜
５のいずれか１項に記載の炊飯器。6. The system according to claim 1, wherein the ozone and negative ion generator is operated intermittently inside the lid or the main body.
6. The rice cooker according to any one of 5 above.
オゾン及び負イオン発生装置がオフされる請求項１〜６
のいずれか１項に記載の炊飯器。7. The ozone and negative ion generator is automatically turned off upon detecting that the lid has been opened.
The rice cooker according to any one of the above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25240099A JP2001070149A (en) | 1999-09-07 | 1999-09-07 | Rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25240099A JP2001070149A (en) | 1999-09-07 | 1999-09-07 | Rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001070149A true JP2001070149A (en) | 2001-03-21 |
| JP2001070149A5 JP2001070149A5 (en) | 2006-10-19 |
Family
ID=17236819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25240099A Pending JP2001070149A (en) | 1999-09-07 | 1999-09-07 | Rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001070149A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012255578A (en) * | 2011-06-08 | 2012-12-27 | Sharp Corp | Heating cooker |
| CN103892689A (en) * | 2012-12-25 | 2014-07-02 | 美的集团股份有限公司 | Cookware |
| WO2015064307A1 (en) * | 2013-10-29 | 2015-05-07 | 三菱電機株式会社 | Heating-cooking apparatus |
| CN109770707A (en) * | 2017-11-15 | 2019-05-21 | 佛山市顺德区美的电热电器制造有限公司 | A kind of control method of cooking apparatus and sterilization fresh-keeping |
| CN111493774A (en) * | 2019-01-31 | 2020-08-07 | 佛山市顺德区美的电热电器制造有限公司 | Self-cleaning method, apparatus, cooking appliance, and computer-readable storage medium |
-
1999
- 1999-09-07 JP JP25240099A patent/JP2001070149A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012255578A (en) * | 2011-06-08 | 2012-12-27 | Sharp Corp | Heating cooker |
| CN103892689A (en) * | 2012-12-25 | 2014-07-02 | 美的集团股份有限公司 | Cookware |
| WO2015064307A1 (en) * | 2013-10-29 | 2015-05-07 | 三菱電機株式会社 | Heating-cooking apparatus |
| JP6080974B2 (en) * | 2013-10-29 | 2017-02-15 | 三菱電機株式会社 | Cooker |
| CN109770707A (en) * | 2017-11-15 | 2019-05-21 | 佛山市顺德区美的电热电器制造有限公司 | A kind of control method of cooking apparatus and sterilization fresh-keeping |
| CN109770707B (en) * | 2017-11-15 | 2021-07-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and control method for sterilization and preservation |
| CN111493774A (en) * | 2019-01-31 | 2020-08-07 | 佛山市顺德区美的电热电器制造有限公司 | Self-cleaning method, apparatus, cooking appliance, and computer-readable storage medium |
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