JP2001333858A - Rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker by which delicious pilaf is cooked without worrying about the condition of rice, either sauteed or uncooked, by making a menu key just for cooking pilaf. SOLUTION: When cooking pilaf is selected by entering menu key 45, the ingredients in a pan for cooking rice are heated up to the temperature right for cooking pilaf under certain conditions, are kept at the temperature for cooking pilaf or close to it for a certain period of time, and are settled. Most of the time, cooking pilaf from sauteed rice causes the starting temperature of the pan to be too high. However, with this rice cooker, the ingredients in the pan are heated up to the right temperature for cooking pilaf, and they are kept at the temperature for cooking pilaf or close to it for a certain period of time. As a result, the incident that the rice is not cooked well because the switch is turned off too early and the rice is not heated enough will not happen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric rice cooker, and more particularly to heating control during pilaf cooking in an electric rice cooker.

[0002]

2. Description of the Related Art Conventionally known electric rice cookers include a rice cooker main body configured to be able to take out the rice cooker in a freely removable manner.
Some rice cookers include a lid of the rice cooker main body, heating means for heating the rice cooker, and temperature detecting means for detecting the temperature of the rice cooker.

[0003] The electric rice cooker having the above configuration can be used not only for cooking rice but also for cooking pilaf. In the conventional example, the control of the offending menu is shared.

[0004]

However, there are two methods for cooking pilaf: one is to add soups and ingredients to rice that has been fried in advance, and the other is to cook soups and ingredients to raw rice. There are two, but there is a big difference in the initial temperature etc. between the case of fried rice and the case of raw rice, so if you share the control of the menu as it was conventionally, there is a problem with the cooked state there were. In particular, when cooked from stir-fried rice, the initial temperature becomes high, so that there is a problem that the cooked food is insufficient and the core remains.

The present invention has been made in view of the above points, and sets a menu exclusively for pilaf cooking, and controls the pilaf exclusively, irrespective of the state of rice (for example, fried rice or raw rice). The purpose is to be able to cook delicious pilaf.

[0006]

According to the first aspect of the present invention, as a means for solving the above-mentioned problems, a rice cooker main body configured so as to be capable of taking out a rice cooker and a rice cooker main body are provided. In an electric rice cooker including a lid, a heating unit for heating the rice cooker, and a temperature detection unit for detecting a temperature of the rice cooker, a menu selection unit for selecting pilaf cooking, and a pilaf for the pilaf cooking by the menu selection unit. Heating control means for heating to a cooked temperature under predetermined conditions by the heating means when cooking is selected; and a predetermined time at the cooked temperature or at a temperature near the cooked temperature after heating by the heating control means is completed. And a steaming executing means for executing steaming after the elapse of the holding time by the temperature holding means.

With the above arrangement, when pilaf cooking is selected by the menu selecting means, the pilaf is heated to the cooked temperature under predetermined conditions and then heated to the cooked temperature or a temperature near the cooked temperature. Is held for a predetermined time, and then steaming is executed. Therefore,
Even when cooking pilaf from stir-fried rice, the initial temperature of which will increase, after heating to the cooking temperature, it can be maintained at the cooking temperature or a temperature near the cooking temperature for a predetermined time, The shortage of cooking due to premature elimination does not occur. In other words, a delicious pilaf can be cooked regardless of the condition of the rice (for example, stir-fried rice or raw rice).

[0008] As in the invention of claim 2, claim 1
In the electric rice cooker described above, when the holding temperature by the temperature holding means is set to a temperature lower than the browning temperature when performing scorched rice cooking and higher than the steaming temperature, when cooked from raw rice, scorching occurs. Is suppressed as much as possible, and the core does not remain when cooked from fried rice.

As in the invention of claim 3, claim 1
3. In the electric rice cooker according to any one of (2) and (3), when the holding time by the temperature holding means is adjusted according to the amount of pilaf to be cooked, a heating amount corresponding to the cooking amount is obtained. Delicious pilaf can be obtained regardless of cooking amount.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Some preferred embodiments of the present invention will be described below in detail with reference to the accompanying drawings.

First Embodiment FIGS. 1 to 3 show an electric rice cooker according to a first embodiment of the present invention.

As shown in FIG. 1, the electric rice cooker is made of a synthetic resin having an outer case 4 constituting an outer peripheral surface and an inner peripheral surface and capable of accommodating a rice cooker 5 made of a magnetic material. And a cover 2 of the rice cooker main body 1 and a heating means for heating the rice cooker 5 located on the outer peripheral side of the protective frame 6. Electromagnetic induction coil (hereinafter referred to as work coil) 3
It is comprised including.

The outer case 4 includes a body 4a serving as a side peripheral surface of the rice cooker main body 1, a shoulder 4b serving as a joint between an upper edge of the protection frame 6, and a bottom part of the rice cooker main body 1. In the present embodiment, the body 4a and the shoulder 4b are made of an integrally molded product made of synthetic resin, and the bottom 4c is a separate body. In some cases, the body 4a and the bottom 4c are formed of an integrally molded product made of synthetic resin, and the shoulder 4b is formed as a separate body.

The upper part of the front side of the body part 4a of the outer case 4 is gently inclined, and an operation panel part 7 is provided at the part.

On the bottom surface and the back surface of the curved surface of the protective frame 6, annular work coils 3, 3 are provided, respectively. The work coils 3, 3 are positioned at a state of being sandwiched between the coil die 8 and the protection frame 6, which are joined at the lower surface at the center of the bottom surface of the protection frame 6 and extend radially along the protection frame 6. I have. In other words, the work coils 3 and 3 have a shape that follows the shape of the outer peripheral surface of the protection frame 6. Reference numeral 9 denotes a temperature sensor that functions as temperature detecting means for detecting the temperature of the rice cooker 5, and reference numeral 10 denotes a heat retaining heater that functions as a heat retaining heat source.

A shoulder ring 11 made of a synthetic resin is attached to the inner peripheral edge of the shoulder portion 4b of the outer case 4 (in other words, the edge of the rice cooker main body 1) by force fitting.
On the upper surface of the shoulder ring 11, a metal heater ring 13 having a shoulder heater 12 acting as a heat source for keeping heat is attached. As described later, the outer peripheral portion of the vacuum double structure 21 in the lid 2 is pressed into contact with the upper surface of the heater ring 13 when the lid 2 is closed (in other words, in a manner that allows heat conduction). It has become.

That is, in the present embodiment, the heat retaining heater 10 and the shoulder heater 12 constitute a heat retaining heat source. It should be noted that a lid heater attached to a heat radiating plate provided on the lower surface of the lid 2 may be employed instead of the shoulder heater 12, and in this case, the heat retaining heater and the lid heater constitute a heat retaining heat source. Becomes

At the center of a rear space 14 formed between the back side of the outer case 4 and the back side of the protective frame 6, a rice cooling fan 15 is provided. Cooling air from the cooling fan 15 is supplied through a duct 16 to an air passage 17 formed between the shoulder 4 b and the upper end of the protection frame 6, and from the ventilation port 18 to the rice cooker 5 and the protection frame. 6 to cool the outer peripheral surface of the rice cooker 5. The cooling of the rice cooker 5 is performed, for example, during a period from completion of cooking to a transition to the target heat retaining temperature or at a predetermined time when it is judged necessary during the heat retaining process.

On the other hand, the lid 2 is pivotally supported on the rear part of the outer case shoulder 4b (that is, on the opposite side of the operation panel 7) through a hinge unit 19 so as to be openable / closable and detachable. It is composed of a synthetic resin lid plate 20 forming the upper surface and a vacuum double structure 21 forming the lower surface.

An opening 22 into which a pressure adjusting cap 30 to be described later is removably inserted is formed at a substantially central portion of the cover plate 20. The opening 22 has an outer thread on an outer edge at an edge thereof. The screw cylinder 23 is integrally attached by high frequency welding.

The vacuum double structure 21 is formed by forming a vacuum space 26 between two upper and lower donut-shaped metal plates 24 and 25 whose inner and outer peripheral sides are joined to each other. Inner peripheral joint 21a of the vacuum double structure 21
Is covered with a seal member 27 and is fitted to the outer periphery of the screw cylinder 23. At a position from the outer periphery of the lower metal plate 25 constituting the vacuum double structure 21, a vertical wall portion 25a which secures strength and serves as a mounting portion for a seal packing 36 described later is formed.

In the vacuum double structure 21, a screw ring 28 having an internal thread is screwed into the screw cylinder 23 in a state where the screw cylinder 23 is fitted into the inner peripheral joint portion 21a and tightened up. It is attached by. That is, the vacuum double structure 21 is detachable from the upper plate 20 by screwing the screw ring 28 on and off.

In the screw cylinder 23, a pressure adjusting cylinder 29 is provided.
The upper part of the pressure adjusting cylinder 29 is covered with a pressure adjusting cap 30 detachably fitted in the opening 22. Reference numeral 31 denotes a steam inlet to the pressure adjusting cylinder 29, 32 denotes a steam outlet from the pressure adjusting cylinder 29, 33 denotes a steam outlet in the pressure adjusting cap 30, 34 denotes a ball valve,
Reference numeral 35 denotes a seal packing attached to the outer periphery of the pressure adjusting cylinder 29.

In the present embodiment, the vacuum double structure 21 includes an upper metal plate 24 made of a material having poor heat conductivity (for example, stainless steel, titanium, etc.) and a material having good heat conductivity (for example, And a lower metal plate 25 made of aluminum, an aluminum alloy, or the like. Therefore, as the joining means of the upper and lower metal plates 24 and 25, brazing which can join different metals is adopted.

The outer peripheral portion of the lower metal plate 25 has an edge (that is, an edge of the rice cooker main body 1 when the lid 2 is closed).
The shoulder heater 12 (specifically, the heater ring 13) provided on the outer case shoulder portion 4a) is brought into heat conductive contact.

The vertical wall portion 25 of the lower metal plate 25
A seal packing 36 that seals the opening of the rice cooker 5 when the lid 2 is closed is attached to a by a packing ring 37.

In FIG. 1, reference numeral 38 denotes a carrying handle, and 39 denotes a lock mechanism for holding the lid 2 closed.
0 is a heat insulating material.

By the way, the operation panel section 7 has
As shown in FIG. 5, the rice cooker key 41, the heat selection key 42, the cancel key 43, the reservation key 44, the menu key 45, the reheat key 46, the hour key 47, the minute key 48, the rice cooker indicator 49, the heat indicator 50, the reservation An indicator light 51 and a liquid crystal display unit 52 are provided. The liquid crystal display 52 has a clock / temperature display 52a for displaying a clock and temperature in seven segments.
And menu "white rice, fast-cooked, share, brown rice, porridge,
Menu display section 52b for displaying "cooking, cooking, pilaf, porridge". Menu key 45
Is used to select various menus, and functions as a menu selection means. In the present embodiment, a menu dedicated to pilaf cooking can be selected.

The electric components of the electric rice cooker having the above-described configuration are connected as shown in the block diagram of FIG. Note that the same reference numerals are given to the already described electrical elements, and detailed description thereof will be omitted.

In FIG. 3, reference numeral 53 denotes a microcomputer unit (hereinafter abbreviated as a microcomputer), 54 denotes a commercial AC power supply, 55 denotes a rectifier circuit, 56 denotes a synchronous trigger circuit, 57 denotes a pulse width modulation circuit, and 58 denotes an IGBT drive. Circuit, 59 a power feedback circuit, 60 a power transistor, 61 a stabilized power supply, 62 a rectifier circuit, 63
Is a step-down transformer, 64 is a triac drive power supply circuit, 6
5 is a triac drive circuit, 66, 67 and 68 are triacs, and 69 is a fan motor of the rice cooker cooling fan 15.

The microcomputer 53 functions as heating control means for heating to a cooking temperature T ₀ (for example, 110 ° C.) under predetermined conditions by the work coil 3 when pilaf cooking is selected by the menu key 45. , the temperature T ₁ of the rising temperature T ₀ near cooking after completion of the heating by the heating control means (in this embodiment, high)
(Eg, 118 ° C.) for a predetermined time t ₁ (eg, 7
), And a function as a steaming executing means for executing steaming after a lapse of a holding time t ₁ (for example, 7 minutes) by the temperature holding means.

Next, the heating control at the time of pilaf cooking in the electric rice cooker having the above configuration will be described in detail with reference to a flowchart shown in FIG.

At the time of pilaf cooking, fried rice (or raw rice), soup and ingredients are put in a rice cooker 5, and the work coil 3 is heated and cooked by energizing.

When energization of the work coil 3 with a duty ratio = 14/16 is started in step S1, temperature information (ie, rice cooker temperature) T from the temperature sensor 9 is input to the microcomputer 53 in step S2. In step S3, it is determined whether or not T ≧ T ₀ (for example, 110 ° C.). Here, the set temperature T ₀ is
This is the temperature at which the rice is cooked (see FIG. 5). At the temperature T ₀ , the temperature of the rice cooker indicated by the curve A and the temperature of the contents indicated by the curve B are close to each other.

If an affirmative determination is made in step S3, energization of the work coil 3 at a duty ratio = 14/16 is continued in step S4, and step S5 is performed.
And the set temperature T ₁ (for example, 118
C). Here, if it is determined that T ≧ T ₁ , the energization of the work coil 3 is stopped in step S6, but the duty ratio to the work coil 3 = 14 / while T <T ₁ is determined. The energization at 16 is continued. That is, has become the the temperature control to maintain the rice device temperature T in the set temperature T ₁ is performed (FIG. 5
reference). This temperature holding control is continued until it is determined in step S7 that the predetermined time t ₁ (for example, 7 minutes) has elapsed. Here, the set temperature T ₁
Is a temperature higher than the cooking temperature T ₀ ,
Cook may be the same as the rise temperature T _0.

If it is determined in step S7 that the predetermined time t ₁ (for example, 7 minutes) has elapsed, the power supply to the work coil 3 is stopped in step S8, and the process proceeds to the steaming step. Time t ₂
The steaming step is performed until (for example, 10 minutes) has elapsed.

As described above, in this embodiment, when pilaf cooking is selected by the menu key 45, the cooking temperature T ₀ (for example, 11
After being heated to 0 ° C.), the temperature is maintained at a temperature T ₁ (for example, 118 ° C.) higher than the cooked temperature T ₀ for a predetermined time t ₁ (for example, 7 minutes), and then steaming is performed. Therefore, even when the pilaf is cooked from the stir-fried rice having an increased initial temperature, the pilaf is heated to the cooked temperature T ₀ (eg, 110 ° C.) and then heated to a temperature T ₁ (eg, 118) higher than the cooked temperature. ℃) for a predetermined time t
Only ₁ (for example, 7 minutes) can be held, and shortage of cooking due to premature elimination does not occur. In other words, a delicious pilaf can be cooked regardless of the condition of the rice (for example, stir-fried rice or raw rice). In addition, the holding temperature T _{1 is set} to the scorching temperature T ₂ (for example, 13) when cooked rice is cooked.
0 ° C.) and the steaming temperature T ₃ (for example, 105 ° C.)
Since the temperature is set higher, scorching is suppressed as much as possible when cooked from raw rice, and no core remains when cooked from fried rice.

Second Embodiment FIG. 6 is a flowchart showing the contents of heating control when pilaf cooking is performed in an electric rice cooker according to a second embodiment of the present invention.

In this case, the holding time by the temperature holding means is adjusted according to the amount of pilaf to be cooked, and the details of the control will be described below.

When energization of the work coil 3 with a duty ratio = 14/16 is started in step S1, temperature information (ie, rice cooker temperature) T from the temperature sensor 9 is input to the microcomputer 53 in step S2. In step S3, it is determined whether or not T ≧ T ₀ (for example, 110 ° C.). Here, the set temperature T ₀ is
This is the temperature at which the rice is cooked (see FIG. 5). At the temperature T ₀ , the temperature of the rice cooker indicated by the curve A and the temperature of the contents indicated by the curve B are close to each other.

If an affirmative determination is made in step S3, the amount of contents (ie, the total number) is determined in step S4.
Is determined. The total number determination may be performed by a conventionally known method of estimating from the rise rate of the rice cooker temperature or the like. It may be performed by inputting settings.

Then, in step S5, energization of the work coil 3 at a duty ratio = 14/16 is continued, and in step S6, the rice cooker temperature T and the set temperature T
₁ (eg, 118 ° C.). here,
If it is determined that T ≧ T ₁ , the energization of the work coil 3 is stopped in step S7. However, while T <T ₁ is determined, the duty ratio to the work coil 3 = 14.
The energization at / 16 is continued. That it is, has become the the temperature control to maintain the rice device temperature T in the set temperature T ₁ is performed (see FIG. 5). If the total number is determined to be “large” in step S8, the temperature holding control is continued until it is determined in step S9 that the predetermined time t _1-1 (for example, 9 minutes) has elapsed. If it is determined in step S10 that the total number = “medium”, then in step S11, the predetermined time t _1-2 (for example,
7 minutes), and if it is determined in step S10 that the total number = “small”, a predetermined time t _1-3 (eg, 5 minutes) is determined in step S12.
Is continued until it is determined that has elapsed. That is, the holding time is adjusted according to the amount of the contents. Here, set temperatures T ₁ is cooked has been a temperature higher than the rise temperature T _0, it may be the same as the cooking up temperature T _0.

In steps S9, S11 and S12, the predetermined times t _1-1 , t _1-2 and t _1-3
When it is determined that (e.g., 9 minutes, 7 minutes, and 5 minutes) have elapsed, the work coil 3 is determined in step S13.
Migrate to step steaming energization is stopped to a predetermined time t ₂ (e.g., 10 minutes) at step S14 step steaming until elapses is executed.

As described above, in the present embodiment, since the holding time is adjusted according to the amount of the contents, a heating amount corresponding to the cooking amount can be obtained, and the heating amount can be obtained regardless of the cooking amount. A delicious pilaf is obtained.

The other configuration, operation, and effect are the same as those in the first embodiment, and the description is omitted.

In each of the above embodiments, the case where the work coil is used as the heating means has been described.
The present invention is also applicable to a device using a hot plate type electric heater as a heating means.

[0047]

According to the first aspect of the present invention, the rice cooker main body configured to be able to store the rice cooker in a removable manner, a lid of the rice cooker main body, and a heating means for heating the rice cooker. And a temperature detecting means for detecting the temperature of the rice cooker, wherein a menu selecting means for selecting pilaf cooking, and a heating means when pilaf cooking is selected by the menu selecting means. Heating control means for heating to the cooked temperature under the conditions described above, temperature holding means for holding the cooked temperature or a temperature near the cooked temperature for a predetermined time after the heating by the heating control means is completed, and the temperature holding means And steaming execution means for executing steaming after the elapse of the holding time, and when pilaf cooking is selected by the menu selection means, the cooking temperature is increased under predetermined conditions. After being heated up to the above-mentioned cooked temperature or a temperature near the cooked temperature, it is kept for a predetermined time, and then steaming is performed. In the case of cooking as well, after being heated to the cooked temperature, the cooked food can be maintained at the cooked temperature or a temperature near the cooked temperature for a predetermined period of time. There is an effect that delicious pilaf can be cooked irrespective of the state (for example, stir-fried rice or raw rice).

As in the invention of claim 2, claim 1
In the electric rice cooker described above, when the holding temperature by the temperature holding means is set to a temperature lower than the browning temperature when performing scorched rice cooking and higher than the steaming temperature, when cooked from raw rice, scorching occurs. Is suppressed as much as possible, and the core does not remain when cooked from fried rice.

As in the invention of claim 3, claim 1
3. In the electric rice cooker according to any one of (2) and (3), when the holding time by the temperature holding means is adjusted according to the amount of pilaf to be cooked, a heating amount corresponding to the cooking amount is obtained. Delicious pilaf can be obtained regardless of cooking amount.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of an electric rice cooker according to a first embodiment of the present invention.

FIG. 2 is a front view of an operation panel unit in the electric rice cooker according to the first embodiment of the present invention.

FIG. 3 is a block diagram showing a connection state of electric elements in the electric rice cooker according to the first embodiment of the present invention.

FIG. 4 is a flowchart showing the contents of heating control during porridge cooking in the electric rice cooker according to the first embodiment of the present invention.

FIG. 5 is a time chart showing a temporal change of a rice cooker temperature and a rice temperature during heating control.

FIG. 6 is a flowchart showing the contents of heating control during porridge cooking in the electric rice cooker according to the second embodiment of the present invention.

[Explanation of symbols]

1 is a rice cooker main body, 2 is a lid, 3 is a heating means (work coil), 5 is a rice cooker, 9 is a temperature detecting means (temperature sensor),
53 is a microcomputer unit (microcomputer).

Claims (3)

[Claims] 1. A rice cooker main body configured to be able to store a rice cooker in a removable manner, a lid of the rice cooker main body, a heating means for heating the rice cooker, and detecting a temperature of the rice cooker. An electric rice cooker provided with a temperature detecting means for performing cooking, wherein menu selection means for selecting pilaf cooking, and when the pilaf cooking is selected by the menu selection means, the heating means up to the cooking temperature under predetermined conditions. Heating control means for heating; temperature holding means for holding the cooked temperature or a temperature near the cooked temperature for a predetermined time after the heating by the heat control means is completed; and steaming after the elapse of the holding time by the temperature holding means. An electric rice cooker provided with steaming executing means for executing the step. 2. The electric rice cooker according to claim 1, wherein the temperature held by the temperature holding means is set to a temperature lower than the browning temperature when performing the cooked rice and higher than the steaming temperature. 3. The electric rice cooker according to claim 1, wherein a holding time of the temperature holding means is adjusted according to an amount of pilaf to be cooked.