JP2002355173A - Rice cooker and warmer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker and warmer for household use which maintains the cooked rice at a high temperature for a short period of time and serves extremely hot cooked rice, unlike a rice cooker which keeps the cooked rice warm for a long period of time like a warming process after cooking and serves the cooked rice at a slightly lower temperature. SOLUTION: A pan 1 to put rice and water is heated by a heating means 2, and the temperature in the pan 1 is detected by a sensor 3 for the temperature. The heating means 2 is controlled by a controlling means 5. The controlling means 5 controls the heating means 2 to maintain a high temperature after cooking rice when the process after cooking rice is selected by a selecting means 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker used in ordinary households.

[0002]

2. Description of the Related Art In recent years, jar rice cookers have become more and more of nuclear families as a user's family structure, and have shifted from large-capacity rice cookers to compact rice cookers. As for the menu,
Jar rice cookers with many menus are accepted due to the diversity of food culture. Many menus emphasize the ability to cook rice quickly, and most commercial multi-menu jar rice cookers have this function.

[0003] Fig. 26 shows a temperature curve of rice in a conventional jar rice cooker from the time of rice cooking to the time of warming. The range of A is referred to as a pre-cooking step, and indicates a step of causing rice to absorb water. The range of B is called a cooking process, in which water boils, the rice changes to rice, and the water in the pot disappears due to the water absorbing and boiling effects on the rice, and the rice temperature rises rapidly. The range of C is called a steaming step, in which rice is cooked and steaming action is performed by steam remaining in the inside. In the range of D, the bottom heater is stopped until the temperature reaches the heat retaining temperature in a part of the heat retaining process, and the rice temperature is rapidly reduced. E keeps the rice temperature near 70 ° C. in a part of the heat retaining process, thereby preventing the putrefaction of the rice and keeping the temperature for a long time.

[0004]

[Problems to be solved by the invention] However, in such a change of living environment, together with those who keep warm for a long time, when they finish cooking rice for what they eat now and finish cooking other side dishes, the rice is kept warm as it is. More and more people eat without eating. In such a usage form, when trying to eat rice within tens of minutes to several hours after keeping the temperature, the temperature of the rice becomes low, and there is a demand for eating in a hot state immediately after cooking.

[0005] The present invention solves the above-mentioned conventional problems, it is possible to keep the heat for a long time as in the warming step after cooking, but not a little cooled rice. It is intended to provide.

[0006]

According to the present invention, in order to achieve the above object, a pot for putting rice and water is heated by a heating means, the temperature in the pot is detected by a temperature sensor, and the control means heats the pot. The means is configured to control, and the control means controls the heating means so as to maintain the temperature after cooking at a high temperature when selected by the selecting means for selecting a step after cooking the rice. It is like that.

[0007] With this, it is possible to keep the heat for a long time as in the warming process after cooking, but it is not rice that has been cooled a little, but for a short time within a few minutes to several hours after the warming, the rice is kept at a high temperature and let's eat And when, you can provide hot rice.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 of the present invention is directed to a pot for putting rice and water, heating means for heating the pot, a temperature sensor for detecting the temperature in the pot, A selection unit for selecting a step after the rice is cooked, and a control unit for controlling the heating unit, wherein the control unit, when selected by the selection unit, raises the temperature after the cooking to a high temperature. The heating means is controlled so as to maintain the temperature of the rice, and if selected by the selection means, the rice temperature can be maintained at a high temperature after cooking, and hot rice can be provided.

According to a second aspect of the present invention, in the first aspect of the present invention, when the temperature after the cooking is selected to be a high temperature by the selection means, the control means selects the pot after the cooking. The heating means is controlled so that the temperature in the pot decreases slowly.If selected by the selection means, the temperature of the rice in the pot can be lowered slowly after cooking, providing hot rice can do.

According to a third aspect of the present invention, in the first aspect of the present invention, the control means, when selected by the selection means, is a step after a lapse of a predetermined time after cooking.
The heating means is controlled so as to rise from the temperature at the time when the predetermined time has elapsed.If the heating means is selected by the selection means, the process after the predetermined time has elapsed after the cooking, It can be controlled to rise above the temperature, and can provide hot rice.

[0011] The invention described in claim 4 is the above-mentioned claim 1-
In the invention described in 3, the measuring means for measuring the number of times of the warming step after each rice cooking several times is provided, and the selecting means automatically performs the next step after the rice is cooked when the measuring time is within a predetermined time. If the warming time measured by the measuring means is within a predetermined time, the process after cooking is automatically changed without human operation, and the rice is heated to a high temperature. Therefore, a step of performing heating control can be selected.

According to a fifth aspect of the present invention, in accordance with the fourth aspect of the present invention, there is provided an informing means for performing an informing operation,
When the step after cooking is automatically selected by the selection means, the notification means notifies the user of the step, and the selection means controls the heating control to raise the temperature of the rice by the measured heat retention time. When a process to be performed is automatically selected, a notification and notification can be made.

[0013] The invention described in claim 6 is the above-mentioned claim 1-
5. The invention according to 5, further comprising display means for performing a display operation, wherein the display means displays a state selected by the selection means, and indicates what has been selected in the step after cooking. You can check.

[0014] The invention described in claim 7 is the above-mentioned claim 1-
In the invention described in 6, the control means, when selected by the selection means, heats the heating means more after heating, so that the upper part is heated more than the bottom part, and the area in contact with rice from the bottom part is controlled. Since the upper part with less heat is heated, it can be heated in a state where it is difficult to scorch.

The invention described in claim 8 is the above-mentioned claim 1-
7. The invention according to 7, further comprising a second display means for performing a display operation, wherein the second display means displays a time in which the food can be eaten in a hot state after cooking. You can check when you can eat in hot condition.

According to the ninth aspect of the present invention, there is provided the first aspect of the present invention.
8. The invention according to claim 8, further comprising a third display means for performing a display operation, wherein the third display means displays information on a heating position of the heating means, and the heating means comprises a pan of a pot. It is possible to visually indicate whether or not heating is being performed at a position.

The invention according to claim 10 is the first invention.
The invention according to any one of the first to ninth aspects, further comprising third display means for performing a display operation, wherein the third display means displays temperature information of the rice after cooking, and the rice in the pot Temperature can be immediately known.

The invention according to claim 11 is the first invention.
The invention according to any one of the first to tenth aspects, further comprising: a dew basin for storing dew; and a vaporizing unit configured to heat the dew accumulated in the dew basin and return vaporized steam to the inside of the pan.
When selected by the selection means, the vaporization section is controlled at the same time as heating control of the heating means after cooking, and water vapor can be generated by storing dew, The steam that has been exposed to high temperatures can provide moisture to the dried rice.

The twelfth aspect of the present invention is the first aspect of the present invention.
The invention according to any one of the first to eleventh aspects, wherein the scoring adjustment means for instructing the scorching and raising the heating means to a temperature near the cooking temperature for a predetermined time is provided. Can be provided.

[0020]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) As shown in FIG. 1, a pot 1 is filled with rice and water, and the pot 1 is heated by a heating means 2.
The temperature in the pot 1 is detected by the temperature sensor 3. The selection means 4 is capable of selecting a step after the rice is cooked, and the control means 5 is, when selected by the selection means 4, a heating means for maintaining the temperature after the cooking at a high temperature. 2 is controlled.

FIG. 2 is a block diagram showing a specific circuit configuration. The on / off key 31 is for inputting start or stop of rice cooking. The freshly-cooked selection key 32 is
And selecting a “freshly cooked course” step after cooking. The lid sensor 33 detects the temperature of the upper part of the pan 1 and inputs the temperature to the microcomputer 49 constituting the control means 5 via the A / D converter 34, and the bottom temperature sensor 35
Detects the temperature at the bottom of the pan 1 and inputs it to the microcomputer 49 via the A / D converter 36. The lid sensor 33 and the bottom temperature sensor 35 constitute the temperature sensor 3.

The lid heater 37 heats the upper portion of the pot 1 and the dew basin, and is driven by a relay drive unit 39 and a relay 38. The body heater 40 heats the body part of the pan 1 and is driven by the relay drive unit 42 and the relay 41. The bottom heater 43 heats the bottom portion of the pot 1 and is driven by a relay driving unit 45 and a relay 44. The lid heater 37, the body heater 40, and the bottom heater 43 constitute the heating unit 2.

The LCD display section 50 displays various kinds of information on rice cooking, and performs a graphical display using numerals and characters. The notification unit 51 notifies the user of the operation confirmation and attention by a buzzer or sound. The microcomputer 49 includes an input unit 46, an output unit 47, and a control unit 48.

The operation of the above configuration will be described with reference to FIG. A key input is performed in step 100, and the key input in step 101 is an input key 3 for starting rice cooking.
It is determined whether it is 1 or not. Otherwise, it is determined whether or not the key input is the selection key 32. If the key is the selection key 32, the "freshly cooked course" is selected in step 103. In steps 100 to 103, key input is performed.

Next, if the enter key 31 is depressed in step 101, the rice is cooked by heating with the lid heater 37, the body heater 40, and the bottom heater 43 in step 104.
In step 105, it is determined whether the cooking temperature has reached 125 ° C., and rice cooking is continued in steps 104 to 105 until the cooking temperature is reached.

When the cooking temperature is reached in step 105 and rice can be cooked, it is determined in step 106 whether or not the "freshly cooked course" is selected in the process. If not, perform the steaming process in steps 107 to 108,
Then, in step 109, the process proceeds to a heat retaining step.

If the "freshly cooked course" has been selected in step 106, the process waits for 5 minutes in step 112. During that time, the heater is de-energized. After 5 minutes have elapsed, the flow waits at step 113 until the temperature of the bottom temperature sensor 35 becomes 86 ° C. or less. If the temperature falls below 86 ° C., the bottom heater 4
3, the body heater 40 and the lid heater 37 are controlled to be heated, and the rice temperature is kept at 86 ° C. until two hours come in step 115. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

If the selection key 32 is selected from these steps, after cooking, the rice can be kept warm for a long time as in the warming process, but it is not rice that has been cooled a little, but the rice is kept at a high temperature for a short time, and hot rice is cooked. Can eat.

(Embodiment 2) As shown in FIG. 4, when the temperature after cooking is selected to be a high temperature by the selection means 4, the temperature in the pot 1 after cooking is slowly increased. And the heating means 2 is controlled so as to decrease. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 108
The operation up to this point is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether the “freshly cooked course” is selected in the process. If the “freshly cooked course” is selected, then at step 110, the lid heater 37,
The pan 1 is heated with low heat using the body heater 40 and the bottom heater 43. In steps 111 and 112, until the temperature of the bottom sensor 35 reaches 86 ° C., it is controlled so that it takes more than one hour to lower the bottom temperature slowly.
If the temperature reaches 86 ° C., steps 113 to 114 and 11
Keep at 86 ° C. at 5. When two hours have passed after the cooking, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

From these steps, if the selection key 32 is selected, the rice can be kept warm for a long time as in the warming process after cooking, but it is not a slightly cooled rice, but the rice is heated by heating the pot 1 for a short time. Slowly lower the temperature,
You will be able to eat hot rice.

(Embodiment 3) As shown in FIG. 6, when the selection means 4 selects the control means 6, the temperature rises from the temperature at the time when the predetermined time elapses in a process after a predetermined time has elapsed after the cooking. Thus, the heating means 2 is configured to be controlled. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 108
The operation up to this point is the same as the operation of the first embodiment, and the description is omitted.

In step 106, it is determined whether or not the "freshly cooked course" is selected in the process. If the "freshly cooked course" is selected, the process waits for 10 minutes in step 112 to aim for the spotting effect. During that time, the heater is de-energized. After 10 minutes, go to Step 120 and Step 1
The heating of the heating means 2 is controlled with a small heat until the temperature reaches 93 ° C. at 21 and the temperature is slowly increased. Step 11
In step 5, the heating control is continued until 30 minutes have passed since the cooking. After 30 minutes have elapsed, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

If the selection key 32 is selected from these steps, it is possible to keep the heat for a long time as in the heat keeping process after cooking, but it is not a little cold rice but a short time of 30 minutes. You can keep and eat hot rice.

(Embodiment 4) As shown in FIG. 8, the measuring means 8 measures the number of times of the warming step after every rice cooking, and the selecting means 9 measures the time measured by the measuring means 8 within a predetermined time. In the case of, the process after the next rice is cooked is automatically selected. The control means 10 is configured to control the heating means 2 so as to maintain the temperature after cooking at a high temperature when selected by the selection means 9. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 104
The operation up to this point is the same as the operation of the first embodiment, and the description is omitted.

In step 105, it is determined whether or not the cooking temperature has reached 125 ° C., and when the cooking temperature has been reached and rice can be cooked, in step 106, it is determined whether or not the last and last two times of the heat retention process have been used for a continuous two hours or less. If it is within 2 hours, select the "freshly cooked course" and proceed to step 112. If not selected, steps 107 to 108
And then proceed to the heat retention step of step 130 to maintain the rice temperature at 72 ° C.

When the cut key 31 is pressed in step 131, the time used in the heat retaining step is stored in step 132, and the process returns to step 100. In steps 112 to 115, the heating control is performed so that the rice temperature is maintained at 86 ° C. within 2 hours, and after 2 hours, the process proceeds to step 130 to execute the heat retaining step.

From these steps, if the time of the heat preservation process of the previous and the previous two times is within 2 hours, the process after heating is automatically changed, and the heat preservation process can be maintained for a long time as in the heat preservation process after cooking. Instead of cold rice, you can keep hot rice for a short time and eat hot rice.

(Embodiment 5) As shown in FIG. 10, the measuring means 8 measures the number of times of the warming step after every rice cooking, and the selecting means 11 measures the time measured by the measuring means 8 within a predetermined time. In the case of, the process after the next rice is cooked is automatically selected. The notifying unit 12 notifies when the process after the cooking is automatically selected by the selecting unit 11. The control means 10 is configured to control the heating means 2 so as to maintain the temperature after cooking at a high temperature when selected by the selection means 9. The other configuration is the same as that of the fourth embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 4 is the same as the operation of the fourth embodiment, and the description is omitted.

In step 105, it is determined whether or not the cooking temperature has reached 125 ° C., and when the cooking temperature has been reached and rice can be cooked, in step 106, it is determined whether or not the last and last two times of the heat retention process have been used for a continuous two hours or less. If it is within 2 hours, the "freshly cooked course" is selected and the process proceeds to step 140. If the process is "freshly cooked course", a melody notifying the notification section 51 that the process has been changed is sounded from the speaker.

If not selected, the steaming process is performed in steps 107 to 108, and thereafter, the process proceeds to the heat retaining process in step 130, and the rice temperature is maintained at 72 ° C. When the cut key 31 is pressed in step 131, the time used in the heat retaining step is stored in step 132, and the process returns to step 100.

In steps 112 to 115, heating control is performed so that the rice temperature is maintained at 86 ° C. within 2 hours.
Two hours later, the process proceeds to step 130 to execute the heat retaining step.

From these steps, if the time of the heat insulation process of the previous and the previous two times is within 2 hours, the process after the cooking is automatically changed and at the same time, the melody indicates that the process is changed to the “freshly cooked course”. After cooking, it can be kept warm for a long time as in the warming process, but it is not rice that has been cooled a little, but it is possible to keep the rice at a high temperature for a short time and eat hot rice.

(Embodiment 6) As shown in FIG. 12, the display means 13 displays the state selected by the selection means 4.
The control means 5, when selected by the selection means 4, controls the heating means 2 so as to maintain the temperature after cooking at a high temperature.
Is configured to be controlled. The other configuration is the same as in the first embodiment.
The same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
5. The operations from step 107 to step 109 and from step 112 to step 115 are the same as the operation of the first embodiment, and therefore the description is omitted.

At step 106, it is determined whether or not "freshly cooked course" is selected in the process. If it is not selected, the heat retention selection mark for selecting the heat retention step is shown on the LCD display unit 50 in step 150. If "freshly cooked course" is selected in step 106, step 15
1 illustrates a “freshly cooked course” selection mark on the LCD display unit 50.

If the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the warming process after cooking. You can eat.

Further, which course is selected after cooking is displayed on the LCD display unit 50 by a character, so that it is easy to understand.

(Embodiment 7) As shown in FIG. 14, when the selection means 4 selects the control means 14, the control means 14 heats the heating means 2 more than the bottom when heating the heating means 2 after cooking. Is configured to be controlled. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether or not the "freshly cooked course" is selected in the process. If the "freshly cooked course" is selected, the process waits for 5 minutes at step 112. During that time, the heater is de-energized. After 5 minutes have elapsed, the process waits in step 113 until the bottom temperature sensor 35 reaches 86 ° C. or lower and the lid temperature sensor 33 reaches 108 ° C.

When the temperature of the bottom temperature sensor 35 becomes 86 ° C. or less,
In step 160, the bottom heater 43, the body heater 40, and the lid heater 37 are controlled to be heated at a ratio of 2: 3: 1.
Keep rice temperature at 86 ° C until 2 hours at 15. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and
Maintain rice temperature in ° C.

If the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the heat retention process after cooking, but not a little cooled rice. can do.

Further, since the heating power of the "freshly cooked course" is set larger in the other heaters than in the bottom heater 43, it is possible to control the scorching and drying of the rice to a small extent.

(Embodiment 8) As shown in FIG. 16, when the selection means 4 is selected, the control means 15 controls the heating means 2 so that the temperature after cooking is maintained at a high temperature.
Is controlled, and the second display means 16 displays the time during which it is possible to eat in a hot state after cooking. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether or not “freshly cooked course” has been selected in the process. If “freshly cooked course” has been selected, then at step 170 the LCD display unit 50 is selected.
The remaining time obtained by subtracting the elapsed time from the execution time of 2 hours for the “freshly cooked course” is displayed. In step 112, waiting for 5 minutes after cooking. During that time, the heater is de-energized.
After the elapse of 5 minutes, a display is made in step 171 in the same manner as in step 170.

Next, at step 113, the bottom temperature sensor 3
Wait until 5 drops below 86 ° C. When the temperature drops below 86 ° C,
In step 114, the bottom heater 43, the body heater 40, and the lid heater 37 are controlled to be heated, and in step 115, the rice temperature is maintained at 86 ° C. until two hours come. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

If the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the warming step after cooking, but not for a little cold rice, but for a short time, keep the rice at a high temperature and cook hot rice. You can eat.

In addition, an indication is made as to how long after cooking the food is ready to be eaten in a hot state.

(Embodiment 9) As shown in FIG. 18, when the selection means 4 is selected, the control means 17 controls the heating means 2 so as to maintain the temperature after cooking at a high temperature.
, And the third display means 18 displays information on the heating position of the heating means 2. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

In step 106, it is determined whether the “freshly cooked course” has been selected in the process. If the “freshly cooked course” has been selected, in step 180, the LCD display section 50 is selected.
A picture is displayed in real time as to which heater of the heating means 2 is being driven. In step 112, waiting for 5 minutes after cooking. During that time, the heater is de-energized. After the elapse of 5 minutes, the display is made in step 181 in the same manner as in step 180.

Next, at step 113, the bottom temperature sensor 3
Wait until 5 drops below 86 ° C. When the temperature drops below 86 ° C,
In step 114, the bottom heater 43, body heater 40, and lid heater 37 are controlled to be heated, and in step 115, the rice temperature is maintained at 86 ° C. until two hours have come. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

When the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the warming process after cooking, but it is not a slightly cooled rice, but the rice is kept at a high temperature for a short time and the hot rice is heated. You can eat.

Further, since it is possible to see in real time which heater controls heating during the execution of the “freshly cooked course”, it is possible to use the “freshly cooked course” while deepening its understanding.

(Embodiment 10) As shown in FIG. 20, when selected by the selection means 4, the control means 19 controls the heating means 2 so as to maintain the temperature after cooking at a high temperature. The fourth display means 20 displays rice temperature information after cooking. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether “freshly cooked course” has been selected in the process. If “freshly cooked course” has been selected, then at step 180, the LCD display unit 50 is selected.
The temperature of the bottom temperature sensor 35 is displayed in real time. In step 112, waiting for 5 minutes after cooking. During that time, the heater is de-energized. After 5 minutes have elapsed, a display is made in step 181 in the same manner as in step 180.

Next, at step 113, the bottom temperature sensor 3
Wait until 5 drops below 86 ° C. When the temperature falls below 86 ° C., the bottom heater 43, the body heater 40 and the lid heater 37 are controlled to be heated in step 114, and the rice temperature is kept at 86 ° C. until two hours come in step 115. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

If the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the heat retention step after cooking, but not a little cooled rice. can do.

Further, since the temperature of the bottom temperature sensor 35, which is the temperature of the rice, is displayed in real time during the execution of the "freshly cooked course", it is possible to use the "freshly cooked course" while deepening its understanding.

(Embodiment 11) As shown in FIG. 22, the dew pool 22 stores the dew. The vaporizer 23 heats the dew stored in the depot 22 and vaporizes the vaporized steam into the pot 1. I try to put it back inside. The control unit 21 is configured to, when selected by the selection unit 4, simultaneously control the vaporization unit 23 when heating the heating unit 2 after cooking. Other configurations are the same as those of the first embodiment,
The same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether or not “freshly cooked course” has been selected in the process. If “freshly cooked course” has been selected, then at step 112, a wait for 5 minutes after cooking is performed. During that time, the heater is de-energized. After 5 minutes have passed, the heating of the lid heater 37 for heating the dew pool 22 and the lid of the pan 1 is controlled in step 200 to vaporize the dew and add steam to the pan 1.

Next, at step 113, the bottom temperature sensor 3
Wait until 5 drops below 86 ° C. When the temperature falls below 86.degree. C., the bottom heater 43, the body heater 40 and the lid heater 37 are controlled to be heated in step 114, and the rice temperature is maintained at 86.degree. After the elapse of 2 hours, the process proceeds to the heat retaining step of step 109, and the rice temperature is maintained at 72 ° C.

When the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the warming process after cooking, but not a little cooled rice. can do.

Further, since the moisture of dew can be added to the rice which tends to be dry due to the high temperature during the execution of the “freshly cooked course”, it is possible to eat the rice with little drying even at a high temperature.

(Embodiment 12) As shown in FIG. 24, the scorch adjusting means 24 instructs the scorch and instructs the heating means 25 to increase the temperature to near the cooking temperature for a predetermined time. When the control means 5 is selected by the selection means 4, the heating means 2 controls the heating means 2 so as to maintain the temperature after cooking at a high temperature.
5 is controlled. The other configuration is the same as that of the first embodiment, and the same reference numerals are given and the description is omitted.

The operation of the above configuration will be described with reference to FIG. Steps 100 to 10
The operation up to 8 is the same as the operation of the first embodiment, and the description is omitted.

At step 106, it is determined whether the “freshly cooked course” is selected in the process. If the “freshly cooked course” is selected, at step 112, a wait for 5 minutes after cooking is performed. During that time, the heater is de-energized. After five minutes have elapsed, it is determined in step 220 whether the burn key has been pressed.

If the burn key has not been pressed, the flow waits at step 113 until the temperature of the bottom temperature sensor 35 becomes 86 ° C. or less. If the temperature falls below 86 ° C., the bottom heater 4
3, the body heater 40 and the lid heater 37 are controlled to be heated, and the rice temperature is kept at 86 ° C. until two hours come in step 115.

If the scorch key is pressed in step 220, the bottom heater 43 is controlled so as to raise the bottom temperature sensor 35 to 120 ° C. for 7 minutes in step 221 and the process proceeds to step 113. When the "freshly cooked course" has passed for 2 hours in step 115, the process proceeds to the heat retaining step in step 109, and the rice temperature is maintained at 72 ° C.

When the selection key 32 is selected from these steps, the rice can be kept warm for a long time as in the warming process after cooking, but not a little cooled rice. can do.

When the scorch key is pressed during execution of the “freshly cooked course”, the bottom heater 43 is mainly heated, so that delicious scorched rice can be made.

In each of the above embodiments, the heating means is constituted by a heater, but can be realized by an induction heater (IH).

[0092]

As described above, according to the first aspect of the present invention, a pot for putting rice and water, a heating means for heating the pot, and a temperature in the pot are detected. A temperature sensor, comprising a selection means for selecting a step after the rice is cooked, and a control means for controlling the heating means, wherein the control means, when selected by the selection means, after cooking Since the heating means is controlled so as to maintain the temperature at a high temperature, the rice can be kept warm for a long time as in the heat retaining step after cooking, but not a little cooled rice, but the rice is kept at a high temperature for a short time, You can eat hot rice.

According to the second aspect of the present invention, when the temperature after the cooking is selected to be a high temperature by the selection means, the control means slowly increases the temperature in the pot after the cooking. Since the heating means is controlled so as to lower it, it can be kept warm for a long time as in the heat retention process after cooking, but it is not a little cold rice, but it is a short time, but heating the pot slowly reduces the temperature of the rice. According to the third aspect of the present invention, when the selection means is selected by the selection means, the control means performs the process after a predetermined time has elapsed from the time of cooking. ,
Since the heating means is controlled so as to rise from the temperature at the time when the predetermined time has elapsed, the rice can be kept warm for a long time as in the heat retaining step after cooking, but is not a slightly cooled rice, but is a very short time, but the rice is cooked. You can keep hot and eat hot rice.

According to the fourth aspect of the present invention, there is provided a measuring means for measuring the number of times of the warming step after each rice cooking several times, and the selecting means, if this measuring time is within the predetermined time, the next time. The process after cooking rice is automatically selected, so if you keep it warm for a long time, you can keep it warm, if you do not keep it warm, you can eat hot rice, so you can eat rice that suits your lifestyle . In addition, since the time of the warming process is measured several times and the process after cooking is automatically changed based on the measured time, it is possible to eliminate the trouble of selecting.

According to the fifth aspect of the present invention, there is provided a notifying means for performing a notifying operation, and when the step after the cooking is automatically selected by the selecting means, the notifying means notifies. Therefore, if you keep it warm for a long time, you can eat warm rice, and if you hardly keep it warm, you can eat hot rice, so you can eat rice that suits your lifestyle. In addition, since the time of the warming process is measured several times and the process after the cooking is automatically changed based on the measured time, there is no need to make a selection. Further, even if the process is automatically changed, the process is notified by the notification means, so that the time of the change can be immediately known, and there is no fear that the process is changed without permission.

According to the invention of claim 6, there is provided a display means for performing a display operation, and the display means displays the state selected by the selection means. You can keep it warm for a long time, but not a little cold, but for a short time you can keep the rice hot and eat hot rice. Also, which course is selected after cooking is displayed on the display means by a character, so that usability can be improved.

According to the seventh aspect of the present invention, the control means heats the upper part more than the bottom part when controlling the heating means after cooking when the selection means selects the heating means. It can keep warm for a long time like the warming process after cooking, but it is not a little cold rice, but it can keep hot rice for a short time and eat hot rice. Further, since the heating power of the “freshly cooked course” is set to be larger in the other heaters than in the bottom heater, it is possible to control the scorching and drying of rice to a small extent.

[0098] According to the invention of claim 8, there is provided a second display means for performing a display operation, and the second display means indicates a time during which the user can eat in a hot state after cooking. Since it is displayed, it can keep warm for a long time like the warming process after cooking, but not a little cold rice,
For a short time, you can keep the rice hot and eat hot rice. In addition, it is possible to display how long it is ready to be eaten in a hot state after cooking, thereby improving usability.

According to the ninth aspect of the present invention, there is provided the third display means for performing a display operation, and the third display means displays information on the heating position of the heating means. It can keep warm for a long time like the warming process after cooking, but it is not a little cold rice, but it can keep hot rice for a short time and eat hot rice. In addition, since it is possible to see in real time which heater controls heating during the execution of the selected step, it is possible to use the selected step while deepening the understanding of the step.

According to the tenth aspect of the present invention,
A third display means for performing a display operation is provided, and the third display means displays the temperature information of the rice after the cooking, so that the temperature can be maintained for a long time as in the warming step after the cooking but slightly cooled. Instead of rice, you can keep the rice hot and eat hot rice for a short time. Further, since the temperature of the rice can be displayed in real time while the selected step is being executed, it is possible to use the rice while deepening the understanding of the selected step.

According to the eleventh aspect of the present invention,
A dew storage unit for storing dew, and a vaporization unit for heating the dew stored in the dew storage unit and returning vaporized steam to the pot, the control unit, when selected by the selection unit,
Since the vaporization section is controlled at the same time as heating control of the heating means after cooking, it is possible to keep the heat for a long time as in the heat keeping step after cooking, but not a slightly cooled rice,
For a short time, you can keep the rice hot and eat hot rice. In addition, since dew moisture can be added to rice that tends to be dry due to high temperature during the execution of the selected process, rice that is less dried even at high temperature can be eaten.

According to the twelfth aspect of the present invention,
Since the scoring adjusting means for instructing the scorching and raising the heating means to near the cooking temperature for a predetermined time is provided, it is possible to keep the heat for a long time as in the heat keeping process after cooking, but it is not a slightly cooled rice but a short time. Can keep hot rice and eat hot rice. Pressing the scorch key during the execution of the selected step can produce delicious scorched rice.

[Brief description of the drawings]

FIG. 1 is a block diagram of a jar rice cooker according to a first embodiment of the present invention.

FIG. 2 is a block diagram showing a specific circuit configuration of the rice cooker;

FIG. 3 is an operation flowchart of a main part of the rice cooker;

FIG. 4 is a block diagram of a jar rice cooker according to a second embodiment of the present invention.

FIG. 5 is an operation flowchart of a main part of the rice cooker;

FIG. 6 is a block diagram of a jar rice cooker according to a third embodiment of the present invention.

FIG. 7 is an operation flowchart of a main part of the rice cooker;

FIG. 8 is a block diagram of a jar rice cooker according to a fourth embodiment of the present invention.

FIG. 9 is an operation flowchart of a main part of the rice cooker;

FIG. 10 is a block diagram of a jar rice cooker according to a fifth embodiment of the present invention.

FIG. 11 is an operation flowchart of a main part of the rice cooker;

FIG. 12 is a block diagram of a jar rice cooker according to a sixth embodiment of the present invention.

FIG. 13 is an operation flowchart of a main part of the rice cooker;

FIG. 14 is a block diagram of a jar rice cooker according to a seventh embodiment of the present invention.

FIG. 15 is an operation flowchart of a main part of the rice cooker;

FIG. 16 is a block diagram of a jar rice cooker according to an eighth embodiment of the present invention.

FIG. 17 is an operation flowchart of a main part of the rice cooker;

FIG. 18 is a block diagram of a jar rice cooker according to a ninth embodiment of the present invention.

FIG. 19 is an operation flowchart of a main part of the rice cooker;

FIG. 20 is a block diagram of a jar rice cooker according to a tenth embodiment of the present invention.

FIG. 21 is an operation flowchart of a main part of the rice cooker;

FIG. 22 is a block diagram of a jar rice cooker according to an eleventh embodiment of the present invention.

FIG. 23 is an operation flowchart of a main part of the rice cooker;

FIG. 24 is a block diagram of a jar rice cooker according to a twelfth embodiment of the present invention.

FIG. 25 is an operation flowchart of a main part of the rice cooker;

FIG. 26 is a diagram showing the relationship between the process of a conventional jar rice cooker and the rice temperature.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pot 2 Heating means 3 Temperature sensor 4 Selection means 5 Control means 6 Control means

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B055 AA05 BA23 BA36 BA42 BA62 CA02 CA05 CD31 CD42 CD43 CD45 DA02 DA03 DB01 GA05 GA10 GA13 GB03 GB04 GB05 GB12 GB44 GB45 GC03 GC05 GC06 GC13 GC24 GC25 GC26

Claims (12)

[Claims] 1. A pot for putting rice and water, a heating means for heating the pot, a temperature sensor for detecting the temperature in the pot, and a selection means for selecting a step after the rice is cooked, Control means for controlling the heating means, wherein the control means, when selected by the selection means, controls the heating means so as to maintain the temperature after cooking at a high temperature. Jar rice cooker. 2. The control means controls the heating means such that when the temperature after the cooking is selected to be high by the selection means, the temperature in the pot after the cooking is slowly lowered. The jar rice cooker according to claim 1. 3. The control means, when selected by the selection means, controls the heating means in a step after a predetermined time has elapsed after the cooking, so that the temperature rises from the temperature at the time when the predetermined time has elapsed. The jar rice cooker according to 1. 4. A measuring means for measuring the number of times of the heat retention step after each rice cooking several times, wherein the selecting means automatically performs a step after the next rice cooking if the measuring time is within a predetermined time. The jar rice cooker according to any one of claims 1 to 3, which is selected. 5. An informing means for performing an informing operation, wherein when the step after cooking is automatically selected by the selecting means,
The jar rice cooker according to claim 4, wherein the notification is made by the notification means. 6. The jar rice cooker according to claim 1, further comprising display means for performing a display operation, wherein said display means displays a state selected by the selection means. 7. The control device according to claim 1, wherein when the control device is selected by the selection device, the upper portion is heated more than the bottom portion when heating the heating device after the cooking. Jar rice cooker. 8. It has a second display means for performing a display operation,
The jar rice cooker according to any one of claims 1 to 7, wherein the second display means displays a time in which the user can eat in a hot state after cooking. 9. It has a third display means for performing a display operation,
The jar rice cooker according to any one of claims 1 to 8, wherein the third display means displays information on a heating position of the heating means. 10. The apparatus according to claim 1, further comprising third display means for performing a display operation, wherein the third display means displays the temperature information of the rice after cooking. Jar rice cooker as described. 11. A dehumidifier for storing dew, and a vaporizer for heating the dew accumulated in the depot to return vaporized steam to the pot, wherein the control means includes a selector. The jar rice cooker according to any one of claims 1 to 10, wherein when selected, the vaporizer is simultaneously controlled when heating the heating means after cooking. 12. The jar rice cooker according to claim 1, further comprising a scoring adjusting means for instructing the scorching and raising the heating means to near the cooking temperature for a predetermined time.