JP2001211999A - Rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker capable of cooking rice deliciously while minimizing the discharge of steam during cooking. SOLUTION: This rice cooker is provided with a lid 5 for covering the upper part of a pot 2, in an openable and closable manner, which is to be housed in a rice cooker body 1 in an attachable and detachable manner, a heating control means 4 for supplying power to a pot heating means 3 for heating the pot and a steam detection means for detecting steam generated within the pot. An energizing quantity to the pot heating means 3 is controlled by a state detected with the steam detecting means.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a rice cooker mainly used at home.

[0002]

2. Description of the Related Art Conventionally, a rice cooker of this type has a configuration as shown in FIG. 5, for example. That is, the pot 5 is
2 is stored therein, and a pan heating means 53 for heating the pan 52
And a heating control means 54 for supplying electric power to the pot heating means 53 and a pot temperature detecting means 55 for detecting the temperature of the pot 52. A lid 56 is disposed above and below the main body 51 and the pan 52 so as to be openable and closable. A steam port 57 linked to the inside of the pan 52 is formed, and a lid temperature detecting means 58 for detecting the temperature of the lid 56 is provided. Are located.

Here, the operation during cooking rice will be described.
When rice cooking is started, the pot 52 is heated by the pot heating means 53, and the food in the pot 52 boils over time. In this process, the pot temperature detecting means 55 first tries to detect a rise in the temperature of the pot 52. However, when the amount of food is particularly large, the pot temperature detecting means 55 is heated later than the pot 52, so that the pot temperature detecting means 55 It takes time from detecting that the boiling point has reached 100 ° C. to detecting that the lid temperature detecting means 58 has reached the boiling temperature. This time varies in proportion to the amount of cooked rice, and the amount of cooked rice is determined using the amount of change, and the rice is cooked by controlling the heating accordingly.

[0004]

However, in the above-mentioned conventional rice cooker, a large amount of steam is rushed out of the steam outlet 57 during the rice cooking process, and the steam is condensed on the wall or ceiling of the room. As a result, water droplets dripped, became a source of mold, and became unsanitary. In addition, there was also a problem of safety because the steam which was vigorous caused burns.

[0005] For this reason, in recent years, the boiling point of the pressure rice cooking method has been reduced to 10
Some cookers cook at a temperature of 0 ° C or higher and suppress the generation of steam.However, the structure is complicated to make the structure compatible with pressure cooking, and the number of parts increases, which makes maintenance and operability complicated. In addition, it has become difficult to use, and the lid has become heavy, and the portability has deteriorated.

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a rice cooker capable of suppressing generation of steam as much as possible with a simple configuration without applying pressure.

[0007]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a pot that is removably housed in a main body, a lid that can be opened and closed to cover an upper opening of the main body, A pot heating means for heating, heating control means for controlling supply of electric power to the pot heating means, and steam detection means for detecting steam generated in the pot, wherein the heating control means The amount of electric power supplied to the pot heating means is controlled according to the detection state of the means.

[0008]

According to the first aspect of the present invention, a pan removably housed in a main body, a lid that can be opened and closed to cover an upper opening of the main body, and a pan that heats the pan Heating means, heating control means for controlling the supply of electric power to the pan heating means, and steam detection means for detecting steam generated in the pan, wherein the heating control means detects the steam detection means By controlling the amount of power supply to the pot heating means according to the state, the generation of steam is detected and the amount of power supply to the pot heating means is controlled. You can cook rice while keeping it to a minimum and cook delicious rice.

According to the second aspect of the present invention, by providing the steam detecting means at the steam outlet, low-cost and high-accuracy detection can be performed by utilizing the existing configuration.

According to a third aspect of the present invention, in order to perform the steam detection by changing the temperature, the detection according to the outflow amount of the steam is performed.
Precise heating control can be performed.

According to the fourth aspect of the present invention, since the steam is detected based on the humidity, the state in which the steam is generated can be accurately detected.

According to the fifth aspect of the present invention, since the steam detection is performed based on the amount of air flowing through the steam port, it is possible to detect the momentum of the steam discharged from the pot with high accuracy.

According to a sixth aspect of the present invention, in order to control the supply of electric power to the pan heating means for a certain period of time after detecting the steam,
With a simple software design, it is possible to secure the minimum heating amount while suppressing the outflow of steam.

According to the seventh aspect of the present invention, by providing the steam valve, it is possible to suppress the discharge until the generation of the steam exceeds a certain amount, and to raise the detection level of the generation of the steam.

[0015]

(Embodiment 1) An embodiment of the present invention will be described with reference to FIG.

In FIG. 1, a main body 1 has a pot 2 detachably housed therein. Below the pot 2, a pot heating means 3 and a heating control means 4 are arranged, and the pot 2 is heated. Pot 2
A lid 5 that can be opened and closed is provided above, and a steam port 6 that forms an interlocked path in the pot 2 passes through the lid 5. The steam port 6 is provided with a temperature sensor 7 forming a steam detecting means, and a guide hole 8 is provided at an inlet portion so that steam passing through the steam port 6 is applied.

Here, the heating operation during cooking rice will be described. From FIG. 1, the heating control means 4 supplies electric power to the pot heating means 3 in order to heat the pot 2 containing the rice and the water to be cooked. At this time, the water in the pan 2 continues to be heated, but only a small amount of steam passes through the steam port 6 until boiling starts, and the temperature near the temperature sensor 7 is about 60 ° C.
When boiling is started, a large amount of boiling steam is generated at once. Naturally, the boiling steam is supplied to the guide hole 8 provided at the entrance of the steam port 6.
It is discharged to the outside through the steam port 6. The guide hole 8 is formed so as to guide the steam toward the temperature sensor 7.
At once, the temperature sensor 7 instantaneously senses the steam, and the heating control means 4 stops the energization. When the heating is stopped, the boiling steam stops, and the heating of the temperature sensor 7 is stopped to detect a decrease in the detected temperature. Therefore, the heating control means 4 starts energization again and heats up to the steam ejection. By repeating this heating, rice can be cooked by controlling the temperature in the pot 2 to a boiling temperature of 100 ° C. or less, for example, 98 ° C. to 100 ° C.

After that, when the water in the pot 2 runs out, the rice is cooked again and heated with further strong heat to finish the rice firm and firm. The step of controlling the boiling steam is as follows:
The amount of electric power is adjusted and set according to the amount of rice cooked and the configuration. Therefore, it is possible to cook steamed rice with a small amount of steam discharged. In addition to the amount of steam discharged, the momentum of the discharge is small, so that it is safe.

In the present embodiment, the steam detecting means has been described as being arranged in the steam port 6, but the same effect can be naturally obtained at a position in contact with steam near the steam port.

Further, the mounting configuration of the temperature sensor 7 is not limited to the configuration as in this embodiment.

Further, in this embodiment, when the temperature sensor 7 detects boiling, the energization by the heating control means 4 is stopped. Various heating control means are conceivable, such as increasing the amount of electric power.

(Embodiment 2) Next, a second embodiment will be described with reference to FIGS. Here, the basic configuration of the main body,
The basic operation during rice cooking is the same as in the first embodiment. FIG.
FIG. 4 is a partial sectional view showing a second embodiment in the vicinity of a steam port 6. Here, a humidity sensor 9 is disposed as steam detection means provided in the steam port 6 so that the humidity in the steam port 6 can be detected.

Here, the operation at the time of boiling will be described.
Until the food in the pan 2 reaches the boiling temperature, only a small amount of steam passes through the steam port 6 so that the humidity does not rise significantly. Since the gas passes through the port 6, the humidity in the steam port 6 rises rapidly and approaches a saturated state. Here, the humidity sensor 9
When exceeds a set humidity of 95%, which is close to the saturation state, the heating control means 4 stops the energization and suppresses boiling.
When the boiling stops and the steam emission decreases, the humidity detected by the humidity sensor 9 decreases and falls again below 95%. At this time, the heating control means 4 restarts energization. Thereafter, this operation is repeated.

In this embodiment, as in the first embodiment, the location of the humidity sensor 9 and the method of energization by the heating control means 4 when the humidity sensor 9 detects boiling are as described in this embodiment. It is not limited to shape.

(Embodiment 3) Next, a third embodiment will be described with reference to FIGS. Also in this embodiment, the basic configuration of the main body and the basic operation during cooking rice are the same as those in the first embodiment. FIG. 3 is a partial sectional view showing the vicinity of the steam port 6 in this embodiment in detail. As shown in FIG. 3, the steam port 6 is provided with a wind speed sensor 10 as a steam detecting means so as to be able to detect the amount of air passing through the steam port 6. The wind speed sensor 10 includes a fan 11 installed in a steam port, and a rotation detecting unit 12 that detects rotation by a change in magnetic force magnetized on an outer peripheral portion of the fan 11.

Here, the operation at the time of boiling will be described.
The food in the pan 2 is heated by the pan heating means 3 and eventually reaches the boiling temperature. Until the boiling temperature is reached, there is almost no pressure difference between the pressure inside the pot 2 and the outside pressure, so that the air near the steam port 6 is balanced and there is almost no air flow. The internal water is vaporized, the internal pressure rises, and an air flow is generated through which the steam is exhausted to the outside through the steam port 6.

At this time, the fan 11 starts rotating by the flow of the air from which the steam is discharged to the outside. The rotation changes the magnetic force around the steam port 6 in the rotation direction, so that the change in the magnetic force is detected by the rotation detecting means 12, and at this stage, the heating control means 4 stops energization. When the boiling stops due to the stop of the energization and the momentum of the steam discharge decreases, the fan 11 stops again. Upon detecting this stop, the heating control means 4 restarts energization. Thereafter, this operation is repeated.

In the present embodiment, the configuration of the wind speed sensor 10 is described as being detected by the rotation of the fan 11. Alternatively, for example, a minute current may be applied to a nichrome wire disposed in the Various methods are conceivable, such as a method of generating heat at a temperature of not less than ° C. and detecting the wind speed based on a change in resistance value caused by a temperature drop of the nichrome wire due to cooling by wind when steam flows.

Also in the present embodiment, the method of energization by the heating control means 4 when the wind speed sensor 10 detects boiling is not limited to the means described in the present embodiment.

(Embodiment 4) Next, a fourth embodiment will be described with reference to FIG. Here, the basic configuration of the main body and the basic operation at the time of cooking rice are the same as those in the first embodiment. As shown in FIG. 1, when the temperature sensor 7 reaches 80 ° C. during cooking and detects boiling in the pan 2, the heating control means 4 stops the energization. Normally, the boiling stops and the steam discharge stops 10 seconds after the power supply is stopped, so the heating control unit 4 restarts the power supply 10 seconds after the heating is stopped. Also, for example, when the amount of cooked rice is small, the discharge of steam stops quickly, and in this case, the heating may be changed so as to resume heating in 5 seconds. When detecting the outflow of steam in this way,
The energization by the heating control means 4 is stopped for a fixed time.

In the present embodiment, the vapor sensor is described as the temperature sensor 7. However, the same effect can be expected by using other means such as a humidity sensor.

Although the operation when the steam is detected is described as stopping the power supply for 10 seconds or 5 seconds, it goes without saying that the power supply stop time and the power supply amount can be freely set.

(Embodiment 5) Next, a fifth embodiment will be described with reference to FIG. Also in this embodiment, the basic configuration of the main body and the basic operation at the time of cooking rice are the same as those in the first embodiment. FIG. 4A is a partial cross-sectional view showing the vicinity of the steam port 6 in a normal state in this embodiment in detail. From FIG. 4a,
In a guide hole 8 provided at the entrance of the steam port 6, a steam valve 13 made of silicone rubber is provided. The steam valve 13 is normally closed so that steam does not enter the steam port 6 even when the temperature in the pot 2 rises and steam comes out. However, this steam valve 1
3, a passage through which steam is discharged from the pot 2 to the outside through the steam port 6 by bending the steam valve 13 outwardly from the pot 2 as shown in FIG. This passage is formed when the inside of the pot 2 starts boiling and the steam is discharged vigorously. Therefore, the temperature, humidity, and air volume in the steam port 6 change extremely between boiling and non-boiling, and the detection accuracy of the temperature sensor 7 shown in FIG. 4A is improved.

In this embodiment, the steam valve is made of silicone rubber, and it is explained that the steam is discharged by causing deflection by pressure from the inside of the pot 2. However, the steam valve is made of, for example, resin and installed to be openable and closable. Naturally, the same effect can be obtained.

The effect of the steam detecting means is not limited to the temperature sensor, but is the same for a humidity sensor and an air flow sensor.

[0036]

As described above, according to the first aspect of the present invention, the energization from the heating control means to the pan heating means is changed according to the detection state of the steam detection means. It is possible to minimize the amount of steam emitted, to prevent burns due to the generation of steam and dew condensation in the room, and to eliminate the possibility of explosion due to pressure cooking.

According to the second aspect of the present invention, since the steam detecting means is disposed in a path interlocked with the inside of the pan, the steam emission can be accurately detected, and thus the steam emission can be suppressed. However, the temperature of the food can be kept at the same level as when boiling, so that delicious rice can be cooked.

According to the third aspect of the present invention, by using a temperature sensor as the steam detecting means, it is possible to control the emission of steam at low cost by using a means which is generally widely used to generate steam. Vessel can be provided.

According to the fourth aspect of the present invention, by using a humidity sensor for the steam detecting means, the generation of steam can be detected sensitively, the discharge of steam can be suppressed with high precision, and delicious rice can be cooked. Becomes possible.

According to the fifth aspect of the present invention, by detecting the air volume as the steam detecting means, the discharge of the steam is directly detected, and the discharge of the steam can be accurately suppressed.

According to the sixth aspect of the present invention, the time for stopping the energization after the steam detecting means detects the discharge of the steam is fixed, so that even if the accuracy of the steam detecting means is poor, the accurate detection is possible. Heating control can be performed, and it is possible to provide a rice cooker that is inexpensive, has stable quality, and has low steam emission.

Further, according to the present invention, unnecessary discharge of steam is suppressed by suppressing the discharge of steam from the steam port until the discharge exceeds a certain amount, and control of energization by discharging the steam is performed. It is possible to provide a rice cooker which can reduce the amount of rice to be cooked and which can cook safe and delicious rice.

[Brief description of the drawings]

FIG. 1 is a partial sectional view of a rice cooker showing one embodiment of the present invention.

FIG. 2 is a sectional view of an essential part of a lid portion of the rice cooker.

FIG. 3 is a sectional view of a main part of a lid in another embodiment of the rice cooker.

FIG. 4 is a cross-sectional view of a main part of a lid in another embodiment of the rice cooker.

FIG. 5 is a partial sectional view of a rice cooker showing a conventional embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 2 Pot 3 Pot heating means 4 Heat control means 5 Lid 7 Temperature sensor 9 Humidity sensor 10 Wind speed sensor 13 Steam valve

Claims (7)

[Claims] 1. A pan removably stored in the main body, a lid that can be opened and closed to cover an upper opening of the main body, a pan heating means for heating the pan, and a power supply to the pan heating means. Heating control means for controlling the supply, and steam detection means for detecting the steam generated in the pot, the heating control means,
A rice cooker in which the amount of electric power supplied to the pot heating means is controlled according to the detection state of the steam detection means. 2. The rice cooker according to claim 1, wherein the steam detecting means is provided in a path linked to the inside of the pot. 3. The rice cooker according to claim 1, wherein the steam detecting means is constituted by a temperature sensor. 4. The rice cooker according to claim 1, wherein the steam detecting means comprises a humidity sensor. 5. The rice cooker according to claim 2, wherein the steam detecting means is constituted by a wind speed sensor for detecting an amount of air passing through a path interlocked with the inside of the pot. 6. The rice cooker according to claim 1, wherein the heating control means has a timer function for controlling the supply of electric power to the pot heating means for a certain period of time after detection by the steam detection means. vessel. 7. The steam generator according to claim 1, further comprising a steam valve for controlling an outflow amount of steam in a path linked to the inside of the pot.
A rice cooker according to the item.