JP2002051920A - Table cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a table cooker that is capable of making bread and rice cake in which a uniform rice cake is made regardless of quantity of the glutinous rice and the temperature condition. SOLUTION: In the steaming process of the table cooker, the steam which is generated by running the steam generating means is supplied to the cooking container, and by running the driving means the churning blade is rotated while the steam is being supplied.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tabletop cooker having a function of producing rice cakes.

[0002]

2. Description of the Related Art Conventionally, various devices such as an automatic bread maker and an automatic rice cake making device have been proposed for automatically producing bread and rice cake.

An automatic bread maker is disclosed in, for example,
As shown in Japanese Patent Publication No. 115383, a user puts bread ingredients (flour, water, yeast, etc.) into a container called a hopper and presses a start switch to knead the bread ingredients and mix the kneaded dough in the container. The molding fermentation process for expanding the bread to the required height and the baking process for baking the expanded bread dough are automatically and sequentially performed automatically.

On the other hand, as an automatic rice cake attaching device, as shown in, for example, Japanese Patent Application Laid-Open No. Hei 8-23904, a user wash rice cake rice, dipped in a required amount of water, put in a container,
When the start switch is pressed, the steaming process for steaming the rice cake and the kneading process for kneading the steamed rice cake are automatically and sequentially performed.

[0005]

When a household has two appliances as described above, the storage is bulky and one of the appliances must be taken out and cooked if necessary. It is extremely troublesome in terms of aspect.

In view of such circumstances, the present applicant has invented a cooker capable of producing bread and cooking rice cake, as disclosed in Japanese Patent Application No. 10-265238. In the cooking device according to the present invention, steam is supplied to rice cake in the cooking vessel with steam generated from the steam generation device by providing steam generation means based on a conventionally known bread maker, and A steaming process is performed. In this steaming process, if steam is not uniformly supplied to the rice cake, the rice cake is partially steamed insufficiently, which adversely affects the quality of the polished rice cake. In particular, when the amount of rice cake is large, steam is difficult to spread to all corners, and the steamed state of rice cake becomes uneven, which causes a problem that good polishing cannot be obtained.

On the other hand, in the attaching step, a motor is energized to drive a stirring blade, thereby grinding steamed rice cake in a cooking vessel.

[0008] In this step, the temperature of the rice cake gradually decreases during the grinding. If the temperature of the rice cake in the container is too low, the rice cake becomes hard and the load on the motor increases, causing problems such as overloading the motor and making the rice cake too hard. In particular, when the amount of rice cake is small or when the outside air temperature is low, the rice rice in the container is cooled at a high speed, and thus the above problem is likely to occur.

According to the present invention, there is provided a tabletop cooker capable of producing bread and cooking rice cakes, wherein the tabletop cooker is capable of obtaining a uniform grind regardless of the amount of rice cake and the temperature. The purpose is.

[0010]

According to a first aspect of the present invention, there is provided a tabletop cooker mounted in a space inside a case and having an opening at an upper side, and provided at an upper end provided through an inner bottom portion of the cooking container. A rotating shaft on which a stirring blade is mounted, driving means provided below the cooking vessel for rotating the rotating shaft of the cooking vessel, steam generating means for supplying steam into the cooking vessel, and the steam generating means Control means for controlling energization to the, in a tabletop cooker performing a step of steaming the rice cake in the cooking vessel by energizing the steam generating means by this control means, the control means, in the steaming step, Tabletop cooking, characterized in that while the steam generated by operating the steam generating means is supplied into the cooking vessel, the driving means is energized with a required pause period intermittently to rotate the stirring blade intermittently. In a bowl That.

[0011] According to a second aspect of the present invention, there is provided a tabletop cooker comprising:
A cooking vessel mounted in the space inside the case and having an opening at the top, a rotating shaft provided through the inner bottom of the cooking vessel and having a stirring blade mounted at the upper end, and a cooking vessel provided below the cooking vessel. Driving means for rotating and driving a rotating shaft, steam generating means for supplying steam into the cooking vessel,
Controlling the operation of each of the above components according to the request, a steaming step of steaming the rice cake put in the cooking vessel, and a control means capable of selectively executing a step of grinding the steamed rice cake. In the steaming step, after the steaming step, the steam generating means is operated to perform steaming processing of the rice cake, and the operation of the steam generating means is stopped for a predetermined time to perform the steaming processing of the rice cake. This is a tabletop cooker.

[0012] The tabletop cooker according to the invention of claim 3 is:
A heating means for adjusting the ambient temperature of the space in the case is provided, and the control means is capable of executing a bread-making course for automatically performing kneading, fermentation, and baking of the bread material put into the cooking vessel. The table-top cooker according to claim 1 or 2.

According to a fourth aspect of the present invention, there is provided a tabletop cooker comprising:
A cooking vessel mounted in the space inside the case and having an opening at the top, a rotating shaft provided through the inner bottom of the cooking vessel and having a stirring blade mounted at the upper end, and a cooking vessel provided below the cooking vessel. Driving means for rotating and driving the rotating shaft, heating means provided in the space in the case to adjust the ambient temperature of the space in the case, and control means for controlling the energization of the driving means are provided, and the driving means In a tabletop cooker that energizes the means and rotates the stirring blade to grind the steamed rice cake in the cooking vessel, the control means controls the rice cake in the cooking vessel to a predetermined temperature in the cooking step. A table-top cooker characterized by operating the heating means in order to keep warm.

[0014] The tabletop cooker according to the invention of claim 5 is characterized in that:
5. The tabletop cooker according to claim 4, wherein the control unit stops the heating unit during the period from the middle of the cooking process to the end of the cooking process.

According to a sixth aspect of the present invention, in the tabletop cooker according to the fourth or fifth aspect, the control means controls the power supply to the driving means and the heating means and is supplied to the cooking vessel. A kneading, fermenting, and baking process for automatically making bread courses.

According to the first aspect of the present invention, the driving means is energized with a required rest period during the steaming process, and the stirring blade is intermittently driven to rotate at predetermined time intervals. If the rice cake is stirred by the stirring blade from the start to the end of the steaming process, steam is supplied to the whole rice cake, but if mixed too much, the steamed state of rice cake may be adversely affected. As in this configuration, by intermittently driving the stirring blade during the steaming process, the arrangement of the rice cake is appropriately replaced, so that the supplied steam effectively acts on the rice cake.

Thus, the steam is efficiently supplied to the whole rice cake, and the steaming process of rice cake can be finished uniformly.

According to the second aspect of the present invention, in the steaming step, after performing a predetermined steaming process from the start of the steaming process, the operation of the steam generating means is stopped for a predetermined time to perform the steaming process of the rice cake. That is, in the steaming step, when the supply of steam to the rice cake by the steam generating means is stopped, the steaming step is not immediately terminated, but after the supply of steam is stopped, a so-called steaming process of leaving the steam for a while is performed. Thereafter, the steaming step is completed.

Thus, after the steam supply time is completed, during the steaming process for a predetermined time, the heat and steam can be sufficiently distributed to the rice cake, which also makes it possible to uniformly steam the rice cake. become.

According to the configuration of the third aspect, the same effect as the above can be obtained in the tabletop cooker capable of producing bread.

According to the fourth aspect of the present invention, the heating means is energized during the step of making to keep the rice cake in the cooking vessel at a predetermined temperature. This makes it possible to maintain the temperature most suitable for grinding the rice cake, so that it is possible to prevent the temperature of the rice cake from dropping during the sticking step and to prevent the rice cake from becoming hard. Accordingly, regardless of the amount of rice cake, the outside temperature, and the like, a homogeneously polished rice cake can be obtained.

According to the fifth aspect of the present invention, the heating means is stopped from the middle of the forming step to the end of the forming step.
That is, the heating by the heating means is performed only halfway through the heating step. If the temperature of the rice cake drops excessively during the gluing process, the rice cake becomes hard, which causes an excessive load to be applied to the motor and the finished condition of the milled rice cake to deteriorate, so the heater is kept warm by heating. On the other hand, if it is heated too much, it will dry and the moisture contained in the rice cake will escape more than necessary, and the taste of the polished rice cake may be impaired. By terminating the energization of the heater in the middle of the attaching process as in this configuration, it is possible to prevent the rice cake from drying and obtain a good finish.

According to the sixth aspect of the present invention, the heater used for performing the baking of the bread can be used also as the heater used for keeping the temperature of the baking process, thereby reducing the cost. become.

[0024]

1 to 13 relate to an embodiment of the present invention, and FIG. 1 is a perspective view showing an appearance of a cooking device.
FIG. 2 is a vertical front view of a cooker equipped with a pan cooking container, FIG. 3 is a vertical front view of a cooker equipped with a rice cake cooking container, and FIG. 4 is a block diagram showing a configuration of the cooker. 5 is
FIG. 6 is an enlarged sectional view around the operation display panel, FIG. 7 is a plan view of the operation display panel, FIG.
Is an explanatory diagram showing a state before the cooking container is locked with respect to the water container of the boiler, FIG. 9 is an explanatory diagram showing a state after the locking of the cooking container with respect to the water container of the boiler, and FIG. A flowchart, FIG. 11 is a flowchart for explaining the operation of the soaking process, FIG. 12 is a flowchart for explaining the operation of the steaming process, and FIG. 13 is a flowchart for explaining the operation of the sticking process.

In the drawing, A indicates the entire cooking device, 1 is a case, 2 is an opening / closing lid, 3 is an operation display panel, 4 is a baking tank, 5
Is a firing heater, 6 is a boiler as a steam generating means,
7, 8 are two types of cooking containers called hoppers, 9 is a motor, 10 is a power transmission unit, and 11 is a control unit.

The case 1 is formed in a rectangular parallelepiped shape, and an upper surface thereof is opened in a region of about 2/3 in the longitudinal direction, and an opening / closing lid 2 is attached to the upper opening so as to be openable and closable upward. . A lid switch 14 for detecting the open / closed state of the open / close lid 2 is provided in an upper opening of the case 1. As shown in FIG. 6, the movable pin 14 a is pressed to be turned on when the open / close lid 2 is closed, and is turned on when the open / close lid 2 is opened.
a is operated to return to the off state.

The operation display panel 3 is disposed in the remaining one third of the upper surface of the case 1 and is provided with various keys and lamps. The keys are a start key 31 for automatically operating bread manufacturing, a hot key 32 for pouring rice cake in water, and a hot key 3 for steaming glutinous rice.
3. There are a key 34 for making steamed rice cake and a key 35 for canceling. The lamp is a start key 31
Bread making operation lamp 36 which is turned on / off in response to the on / off operation of the button, inatability operation lamp 37 which is turned on / off in response to the on / off operation of the single key 32, and turned on in response to the on / off operation of the single key 33 There are a running lamp 38 for turning off the lamp, a running lamp 39 for turning on and off in response to the on / off operation of the key 34, and the like. Also, 31a is a menu key for selecting a type of bread in bread production,
31b is a menu, 31c is a display section for displaying the menu number selected by the menu key and the timer reservation time, and 31d is a timer reservation setting button.

The baking tank 4 creates an atmosphere for baking the dough, and is provided in the case 1 in a region corresponding to the upper opening. An ambient temperature sensor 15 for detecting the ambient temperature inside the firing tank 4 is provided on the peripheral wall of the firing tank 4.

The firing heater 5 controls the ambient temperature inside the firing tank 4 and is provided along the inner peripheral wall near the bottom of the firing tank 4.

The boiler 6 is provided at the bottom of the baking tank 4 and is formed in a substantially oval shape in plan view and has an open upper side. The boiler 6 is attached to the outer periphery of the bottom of the water container 61 and is provided with water in the water container 61. And a boiler heater 62 for evaporating water. A cylindrical wall 63 is provided in a central region of the water container 61, and the spindle shaft 12 is rotatably vertically penetrated through a horizontal wall intermediate the vertical direction of the cylindrical wall 63. A drive gear 13 is fixed to an upper protruding end of the spindle shaft 12. A steaming temperature sensor 16 for detecting a steaming temperature is provided on the outer surface of the bottom of the water container 61 of the boiler 6.

Each of the two cooking vessels 7, 8 is detachably mounted above the boiler 6 inside the baking tank 4, and will be described later in detail. The other is used for rice cake production and steam cooking.

The motor 9 drives a spindle 12 provided on the boiler 6 to rotate via a power transmission unit 10.
Is arranged in the area below.

The power transmission unit 10 is provided on the entire inner bottom portion of the case 1 and transmits the rotational power of the motor 9 to the spindle 12. The pulley 101 is fixed to the output shaft of the motor 9. A pulley 102 attached to the lower end of the spindle shaft 12;
2 and an endless belt 103 wound around the endless belt 2.

The control unit 11 controls an operation relating to bread production and an operation relating to rice cake production described below, and is disposed in an area between the operation display panel 3 and the motor 9 in the case 1. This control unit 11
As shown in FIG. 4, a microcomputer 111 including a CPU, a ROM, a RAM, and the like, and an I / O circuit unit 112
, Motor drive circuit section 113, heater drive circuit section 11
4 and a boiler drive circuit unit 115. The microcomputer 111 corresponds to a control unit.

Here, the configuration of the two cooking containers 7 and 8 will be described in detail. These cooking containers 7, 8
Among them, a plurality of steam introduction holes 81 penetrating vertically is provided at the bottom of the cooking container 8 for rice cake, but no steam introduction hole is provided at the bottom of the cooking container 7 for bread. This is the main difference between the two cooking containers 7 and 8. In addition, as shown in FIG. 1, the cooking container 8 for rice cake is provided with a closing lid 19 that is detachable from an upper opening thereof as an accessory. The closing lid 19 is used when performing steam cooking.

The cooking containers 7 and 8 are formed in a shape corresponding to one and a half loaf of bread, that is, a rectangular shape.
The cooking container 8 for the mochi is set to be slightly smaller in external dimensions than the cooking container 7 for the bread, so that the cooking container 8 for the mochi can be fitted and stored inside the cooking container 7 for the bread. ing.

At the center of the bottom of these cooking containers 7 and 8,
The rotating shafts 71 and 82 are provided so as to penetrate vertically. Stirring blades 17, 18 for kneading bread material or rice cake material are provided on the upper protruding ends of the rotating shafts 71, 82.
The driven gears 72 and 83 that mesh with the drive gear 13 of the spindle shaft 12 are attached to the lower protruding ends of the rotating shafts 71 and 82.

Also, on the outer surface of the bottom of both cooking containers 7 and 8,
Pedestal 7 for fixing to water container 61 of boiler 6
3, 84 are provided. The pedestals 73 and 84 are formed in a shape that covers the water container 61 of the boiler 6 and serves as a lid that seals the water container 61.

The cooking containers 7 and 8 are placed in the boiler 6 in the baking tank 4.
As shown in FIGS. 8 and 9, two locking claws 74 and 85 are provided on the outer surfaces of both ends of the pedestals 73 and 84 of the cooking containers 7 and 8 in a longitudinal direction, as shown in FIGS. A base 6 provided to the water container 61 of the boiler 6
An engaging portion 65 is provided on the upper surface of each of both ends in the longitudinal direction of the engaging member 4 so that the above-described engaging claws 74 and 85 can be hooked. When the cooking containers 7 and 8 are fixed to the boiler 6, the pedestals 73 and 84 of the cooking containers 7 and 8 are attached to the water container 61 of the boiler 6.
After the engaging claws 74 and 85 are engaged with the engaging portions 65 while the cooking containers 7 and 8 are turned slightly in the required direction (clockwise in FIG. 9), the engaging claws 74 and 85 are engaged. 74,85
Can be locked to the engaging portion 65. In order to enable such a locking operation, the outer shapes of the pedestals 73 and 84 are set larger than the outer shape of the water container 61.
In order to seal the water container 61 of the boiler 6 with the pedestals 73 and 84 of the cooking containers 7 and 8, the lower ends of the peripheral walls of the pedestals 73 and 84 are attached to the packing 20 mounted on the outer periphery of the base 64 of the water container 61. To be pressed against each other.

FIG. 5 is a sectional view of the packing 20.
FIG. 9 shows a cross section taken along line AA ′ of FIG. 8. The packing 20 is made of soft rubber and has a hollow shape having a substantially inverted U-shaped cross section.
The lower opening end 20a of the packing 20 is fitted and mounted in a groove 64a formed on the outer periphery on the upper side of the packing 4. When the pedestals 73, 84 are mounted on the water container 61, the lower ends of the peripheral walls of the pedestals 73, 84 are pressed against the top 20b of the packing 20, and at this time, the packing 20 has a hollow structure.
The pedestals 73 and 84 are easily deformed according to the shape of the lower end of the peripheral wall, and come into close contact with each other. Therefore, the water container 6
1 can be effectively prevented from leaking. Thereby, all the steam generated in the water container can be supplied to the cooking container 8 without waste, and the steaming process of rice cake and the like can be efficiently performed.

As shown in FIG. 2, if the cooking container 7 for bread is used incorrectly during the production of rice cake, the cooking container 8 for rice cake is placed on the bottom of the cooking container 7 for bread. Since the steam introduction hole 81 is not provided as in
Considering that the internal pressure is increased by the steam generated from the boiler 6, a steam release hole 75 is provided in a part of the pedestal 73.

As shown in FIG. 3, the cooking container 8 for rice cakes
An identification projection 86 is provided on the peripheral wall of the pedestal 84, and the cooking container 7 for bread is not provided with the identification projection. In this connection, the required position at the bottom of the firing tank 4 is:
A cooking vessel identification switch 21 that is turned on by the identification projection 86 of the rice cake cooking vessel 8 is provided.

The stirring blades 17 and 18 are formed in different shapes in consideration of the kneading properties of the material, so-called kneading blades 17 used in the manufacture of bread and so-called blades 18 used in the manufacture of rice cake. . Since it is troublesome to mount the stirring blades 17 and 18 having different shapes to each cooking container by mistake, in this embodiment, the cross-sectional shapes of the shaft mounting holes of the stirring blades 17 and 18 and the cooking containers 7 and 8 are different. The cross-sectional shapes of the upper ends of the rotating shafts 71 and 82 are set to be different from each other, thereby preventing erroneous mounting of the stirring blade.

Next, the operation of the cooking device A will be described with reference to the flowcharts of FIGS.

First, when the power is turned on, step S1 is executed.
In steps S4 to S4, the process waits until any one of the start key 31, the date key 32, the daughter key 33, and the click key 34 of the operation display panel 3 is operated.

That is, the user presses the start key 31 to make bread, and to make rice cake,
It is necessary to press the enter key 32, the house key 33, and the turn key 34 in order at the end of each process. However, at the time of bread production, a cooking vessel 7 for bread is attached to the baking tank 4,
At the time of rice cake production, it is necessary to attach a cooking container 8 for rice cake to the baking tank 4.

(A) When the start key 31 is operated, the automatic operation of bread production is executed in steps S11 to S12. In this case, as a preparation, the user needs to put dough (flour, water, yeast, etc.) into the cooking container 7 for bread, select a desired menu, and set a timer for the completion time. In the automatic operation of bread production, kneading, primary fermentation, degassing, dough rest, dough rounding, molding fermentation, baking, and heat retention are performed in this order.

In the kneading process, the motor 9 is turned on and off at predetermined intervals for 5 minutes.
Is continuously driven for 20 minutes to rotate the stirring blade 17 to knead the bread ingredients. In the primary fermentation treatment, the atmosphere temperature inside the baking tank 4 is kept at 30 ° C. by the baking heater 5 and left for 40 minutes. In the degassing process, the motor 9 is continuously driven for 10 seconds to rotate the stirring blade 17 to degas the dough. In the dough rest processing,
The atmosphere temperature inside the firing tank 4 is set to 30 ° C. by the firing heater 5.
And leave for 25 minutes. In the dough rounding process, the dough is rounded by continuously driving the motor 9 for 15 seconds to rotate the stirring blade 17. In the forming fermentation treatment, the atmosphere temperature inside the firing tank 4 is kept at 30 ° C. by the firing heater 5 and left for an appropriate time (range of 30 to 70 minutes). In the baking treatment, the baking heater 5 keeps the atmosphere temperature inside the baking tank 4 at 125 ° C. and is left for 40 minutes. In the heat retaining process, the ambient temperature inside the firing tank 4 is slowly lowered from the ambient temperature during the previous firing process to 80 ° C. At this time, on / off control of the firing heater 5 is performed within a maximum range of 60 minutes.

(B) When the single key 32 is operated,
In steps S5 to S6, a soaking process is performed for a required time so that the rice cake contains necessary moisture. In this case, as a preparation, the user wash the rice cake and prepare a cooking container 7 for bread.
And the required amount of water. FIG. 11 is a flowchart showing the procedure of the dipping process. The soaking process is a control performed to make the rice cake moist prior to the next steaming process, and responds to the pressing of the inching key by the user and the input of a signal to the microcomputer 111. Started. When the dipping process is started, the output of the ambient temperature sensor 15 is checked to determine whether or not the ambient temperature in the firing tank 4 is lower than 50 ° C. (Step 20). Immediately after the start of the soaking process, the temperature in the firing tank is usually in a cooled state, so that the determination in step 1 as to whether the temperature is lower than 50 ° C. is affirmed (YES in step 20). If it is determined that the temperature in the firing tank 4 is lower than 50 ° C., the firing heater 5
And the rice cake in the hopper is heated (step 21).

Then, it is determined whether or not the cancel key has been operated by the operator (step 22). If the cancel key has not been operated by the operator and the operation has been continued, the time required since the start of the dipping process has been started. It is determined whether or not the time has elapsed (step 23).

If the required time has not elapsed since the start of the dipping step, the process returns to step 20, and the temperature in the firing tank 4 is constantly monitored, and heating by the firing heater is performed. In step 20, the temperature in the firing tank 4 is 50 ° C.
If the determination is negative, the power supply to the firing heater is turned off (step 24).
The cancel key is operated, or the energization of the heater is controlled so that the temperature in the firing tank is less than 50 ° C. until the required time elapses in step 23. Then, when it is determined in step 23 that the time of the required pouring step has elapsed, the pouring step is completed. In the steaming process of the above embodiment, the rice cake was stirred twice.
The number of times of stirring may be once or plural times.

(C) When the daughter key 33 is operated, the boiler 6 is driven in steps S7 to S8,
A steaming step of steaming the rice cake moistened with water as in (b) above is performed. As a preparation in this case, it is necessary to put moist rice containing moisture in the cooking container 8 for mochi and to fill a water container 61 of the boiler 6 with a required amount of water.

FIG. 12 is a flowchart showing the procedure of the steaming step. This steaming process is a control performed to steam rice cake rice prior to the next gluing process. When the steaming key is pressed by the user, the microcomputer 11
1 is started in response to the input of a signal. When the steaming step is started, the heater 62 of the boiler 6 is energized to heat the water in the water container 61 (step 3).
0). And 7 minutes or 10 minutes after starting the steaming process
It is determined whether the minutes have elapsed (step 31).

If it is determined that the elapsed time from the start of the steaming step is not 7 minutes or 10 minutes, the routine proceeds to step 34, where it is determined whether or not the water in the boiler has run out (step 34). The presence or absence of water in the boiler is determined by whether or not the temperature detected by the temperature sensor 16 provided in the boiler 6 has reached a predetermined value. That is, when all of the water in the boiler has evaporated and disappears, the heating by the heater causes the boiler 6 to be in an empty-fired state, so that the temperature rises rapidly. The temperature rise value at this time is detected by a temperature sensor, and thereby, it is detected that the water in the boiler 6 has run out. Until the water in the boiler 6 runs out, the process returns from the step 34 to the step 31, and the processes in the steps 31 to 34 are repeated, and steam is supplied to the rice cake in the cooking vessel 8.

When 7 minutes or 10 minutes have elapsed since the heating was advanced and the steaming process was started (YES in step 31),
The motor is energized and the stirring blade 18 is rotated for 10 seconds to stir the rice cake in the cooking vessel 8 (step 32).

Thereafter, when all the water in the boiler evaporates (YES in step 34), the power supply to the boiler heater 62 is turned off, and the steamed rice cake processing is terminated (step 3).
5). After performing the steaming process for controlling the boiler heater 62 and the motor 9, the microcomputer 111 determines whether or not the cancel key 35 has been operated (step 36), and the cancel key 35 has been operated. If not, it is determined whether or not 5 minutes have elapsed since the power supply to the boiler heater 62 was turned off (after the steaming process was completed) (step 37). If the elapsed time has not elapsed for 5 minutes, the process returns to step 35, and step 3
Steps 5 to 37 are repeatedly executed. Thus, in a state where the boiler heater 62 is turned off, the steaming process of the rice cake is performed for 5 minutes by the residual heat of the baking tank 4 and the rice cake itself.

When the steaming process for 5 minutes is completed (YES in step 37), the steaming process ends. Then, notification that the steaming process has been completed is performed. In addition, in the steaming step of the above embodiment, the rice cake is stirred twice, but the number of times of stirring may be once or plural times. Further, in the steaming step, stirring is performed using a so-called wing blade 18 for stirring rice cake, but a kneading blade for bread production may be used, and other rice cakes being steamed may be used. Any shape may be used as long as it is a blade capable of stirring rice.

(D) When the glue key 34 is operated, the stirring blade 18 of the cooking vessel 8 is rotated by the motor 9 and the power transmission unit 10 in steps S9 to S10 as in the kneading step in the above-mentioned bread making. Thus, a step of kneading and raising steamed rice cake in the cooking container 8 is performed. FIG. 13 is a flowchart showing the attaching process. This attaching step is started in response to the user pressing the attaching key 34 and inputting a signal to the microcomputer 111. When the cooking process is started, the motor 9 is energized and the stirring blade 18 is driven to rotate to start grinding rice cake (step 40), and it is determined whether 14 minutes have elapsed from the start of the cooking process (step 4).
1). If 14 minutes have not elapsed (No in Step 41), it is determined whether or not the firing heater 5 is on (Step 45). If the firing heater 5 is off (NO in step 45), the firing heater 5 is turned on to start heating the firing tank 4 (step 47). On the other hand, if the firing heater 5 is turned on in step 45, the firing heater 5 is turned off (step 46).

Then, the user presses the cancel key 35
Is determined (step 48). If the cancel key 35 is turned on, the turning-on process is terminated and the process returns to the main routine. If the operation of the cancel key 35 is denied, the firing heater 5 is turned on. After (or off)
It is determined whether or not the elapsed time of 2 minutes has elapsed (step 49). If 2 minutes have not elapsed since the firing heater 5 was turned on (or off) (NO in step 49),
Returning to step 48, the firing heater 5 is turned on (or off) for 2 minutes while confirming the operation of the cancel key 35 (steps 48 and 49).

Then, the firing heater 5 is turned on (or off).
After 2 minutes have passed (YES in step 49),
Returning to step 41, if 14 minutes have not elapsed since the start of the attaching step, steps 41 and 45 are performed.
To Step 49 are repeated. That is, until the elapsed time from the start of the attaching process is 14 minutes, the energization of the firing heater 5 is controlled on / off every two minutes, and the rice-milling process is performed while keeping the temperature of the firing tank.

Thereafter, the rice-milling process proceeds, and when it is determined that 14 minutes have elapsed since the start of the sticking step (YES in step 41), the power to the firing heater 5 is turned off and the firing tank 4 is turned off. The heat retention ends (step 42). Then, it is determined whether or not the cancel key 35 has been operated by the user (step 43). If the cancel key 35 has been turned on, the attaching process is terminated and the process returns to the main routine (YES in step 43). ), Cancel key 3
If 5 has not been operated (NO in step 43),
It is determined whether or not 20 minutes have elapsed since the start of the attaching step (step 44).

If the elapsed time from the start of the attaching step has not elapsed for 20 minutes, the process returns to step 41 and returns to step 4.
Steps 1 to 44 are repeatedly executed. Thereby, while preventing unnecessary drying of the rice cake, the rice grinding is performed for the remaining time up to 20 minutes. When the 20-minute tacking process is completed (YES in step 44), the tacking process is terminated, and the process returns to the main routine to notify that the tacking process has been completed.

As described above, a single cooker A can be used for bread production, rice cake production and steam cooking, so that it is easy to use.

In the step (d), the firing heater 5 is turned on / off every two minutes in order to keep the temperature of the firing tank 4.
When the temperature reaches a predetermined temperature based on the temperature detected by the temperature sensor 15 for detecting the temperature inside, the firing heater 5
Is turned off, and when the temperature falls below a predetermined temperature, the firing heater 5 is turned off.
May be controlled so as to be turned on, so that the temperature in the baking tank 4 is always maintained near a predetermined temperature.

Further, in the above-mentioned forming step, the baking heater 5 is controlled to be turned on / off for 14 minutes from the start of the forming step to control the temperature of the baking tank 4, but from the start to the end of the forming step. The heat retention control by the firing heater 5 may be performed, or the heat retention control may be performed only in the later stage of the attaching process.
The temperature of rice cake can be prevented from lowering.

[0066]

According to the tabletop cooker according to the first aspect, the rice cake in the cooking vessel is stirred by the stirring blade, so that the steam generated by the steam generating means can be generated at every corner of the rice cake in the cooking vessel. , And the steam is uniformly supplied to the whole rice cake. In particular, by intermittently driving the stirring blade, the arrangement of the rice cake is appropriately changed, so that the supplied steam effectively acts on the rice cake. Thereby, steam is efficiently supplied to the whole rice cake, and the steaming process of rice cake can be finished uniformly.

In the tabletop cooker according to the second aspect, after the supply of steam is stopped, a so-called steaming process is performed in which the steam is left for a while, and then the steaming process is completed. Later, during the steaming process for a predetermined time,
Heat and steam can be sufficiently distributed to the rice cake, which also makes it possible to uniformly steam rice cakes.

In the tabletop cooker according to the third aspect, in the tabletop cooker capable of producing bread, steaming of rice cake can be made uniform.

[0069] In the tabletop cooker according to the fourth aspect, the heating means is energized during the attaching step, and the rice cake in the cooking vessel is kept at a predetermined temperature. This makes it possible to maintain the temperature most suitable for grinding the rice cake, so that it is possible to prevent the temperature of the rice cake from dropping during the sticking step and to prevent the rice cake from becoming hard.
Accordingly, regardless of the amount of rice cake, the outside temperature, and the like, a homogeneously polished rice cake can be obtained.

In the tabletop cooker according to the fifth aspect, by stopping the energization of the heater in the middle of the cooking process, it is possible to prevent the rice cake from drying and obtain a good finish.

In the tabletop cooker according to the sixth aspect, the heater used for baking the bread and the heater used for keeping the temperature warm during the step of grinding the rice cake can be used, so that the cost is reduced.

[Brief description of the drawings]

FIG. 1 is a perspective view showing the appearance of a tabletop cooker according to an embodiment of the present invention.

FIG. 2 is a vertical sectional front view of a tabletop cooker equipped with the bread cooking container of the embodiment.

FIG. 3 is a vertical sectional front view of a tabletop cooker equipped with the rice cake cooking container of the embodiment.

FIG. 4 is a block diagram showing the configuration of the tabletop cooker of the embodiment.

FIG. 5 is an enlarged sectional view of a packing.

FIG. 6 is an enlarged cross-sectional view around the operation display panel of the tabletop cooker of the embodiment.

FIG. 7 is a front view of the operation display panel of the tabletop cooker of the embodiment.

FIG. 8 is an explanatory diagram showing a state before the cooking container is locked with respect to the water container of the boiler of the embodiment.

FIG. 9 is an explanatory diagram showing a state after the cooking container is locked with respect to the water container of the boiler of the embodiment.

FIG. 10 is a flowchart illustrating the operation of the tabletop cooker according to the embodiment;

FIG. 11 is a flowchart for explaining the operation of a soaking process;

FIG. 12 is a flowchart illustrating the operation of a steaming step.

FIG. 13 is a flowchart for explaining the operation of the attaching step.

[Explanation of symbols]

 7, 8 Cooking vessel 17, 18 Stirring blade 10 Driving means 5 Heating means 6 Steam generating means (boiler) 111 Control means

Continued on the front page F term (reference) 4B040 AA03 AA08 AB08 AC01 AC14 AC15 AC16 AD04 AD07 AE02 AE05 CA05 CA16 LA19 LA20 NB03 NB29 4B053 AA01 BA13 BC12 BE04 BE13 BE14 BF03 BF14 BJ03 BJ12 BK32 BK36 BA35 BA28 A074 CD02 CD22 CD59 DB03 GB33 GB36 GD01 GD02 GD06

Claims (6)

[Claims] 1. A cooking container mounted in a space inside a case and having an opening at an upper side, a rotating shaft provided through an inner bottom portion of the cooking container and having a stirring blade mounted at an upper end, and provided below the cooking container. A driving means for rotating the rotating shaft of the cooking vessel, a steam generating means for supplying steam into the cooking vessel, and a control means for controlling the energization of the steam generating means. In a tabletop cooker that performs a steaming step of steaming rice cake rice in a cooking vessel by energizing the generating means, the control means supplies steam generated by operating the steam generating means to the cooking vessel in the steaming step. In addition, a desktop cooker characterized in that the drive means is energized to intermittently rotate the stirring blade after a required rest period. 2. A cooking container mounted in an inner space of the case and having an opening above, a rotating shaft provided through the inner bottom portion of the cooking container and having a stirring blade mounted on an upper end thereof, provided below the cooking container. A driving means for rotating and driving a rotating shaft of the cooking vessel; a steam generating means for supplying steam to the cooking vessel; and Steaming step of steaming rice cake rice, and control means capable of selectively executing a step of grinding steamed rice cake rice, wherein the control means operates the steam generating means in the steaming step to operate rice cake rice. Characterized in that after the steaming process is performed, the operation of the steam generating means is stopped for a predetermined time to perform the steaming process of the rice cake. 3. A baking course for automatically performing kneading, fermenting, and baking of the bread material put in the cooking vessel is provided, wherein a heating means for adjusting an ambient temperature of the space in the case is provided. The tabletop cooker according to claim 1 or 2, wherein: 4. A cooking container mounted in a space inside the case and having an opening above, a rotating shaft provided through the inner bottom portion of the cooking container and having a stirring blade mounted on an upper end thereof, provided below the cooking container. Driving means for rotating the rotating shaft of the cooking vessel, heating means provided in the case space to adjust the ambient temperature of the case space, and control means for controlling the energization of the drive means, In the tabletop cooker that energizes the driving means by this control means and rotates the stirring blade to grind the steamed rice cake in the cooking vessel, the control means comprises: A table-top cooker, wherein the heating means is operated to keep rice at a predetermined temperature. 5. The tabletop cooker according to claim 4, wherein the control means stops the heating means during the time of the step of heating and until the end of the step of heating. 6. The control means controls the energization of the driving means and the heating means, and can execute a bread making course for automatically executing the kneading, fermentation and baking of the bread material put into the cooking vessel. The tabletop cooker according to claim 4 or 5, wherein