JP2003000433A - Electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an electric rice cooker which can detect temperature rise in the pot and can cook different foods during one cooking sequence regardless of the food moisture condition in a cooking course. SOLUTION: This electric rice cooker has a heat means 2 to heat the pot 1, a pot temperature detecting means 3 to detect the temperature of the pot 1, a lid 4 located on the pot 1 and a lid temperature detecting means 5 to detect the temperature of the lid 4 and is formed to detect the temperature rise in the pot regardless of the food moisture condition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric rice cooker mainly used at home.

[0002]

2. Description of the Related Art In recent years, household cooking methods have become diversified, and there is a growing need for cooking in rice cookers other than cooking rice. By controlling a micro computer, water such as steamed or simmered rice is boiled. You can cook easily using a cooking course that applies this.

The conventional cooking course will be described below. FIG. 3 is a diagram showing the relationship between the cooking course temperature, time, and energization ratio in a conventional electric rice cooker.
As shown in FIG. 3, this cooking process includes a high heat process of boiling the water in the pot and a low heat process of maintaining the boiling for cooking for a set time.

[0004]

However, in the above cooking course, the cooking is performed after the lid temperature detecting means detects the temperature rise in the pan, so that the water content such as cake seeds and frozen pilaf is low and the fluidity is low. If there is no food to be cooked, it will burn before detecting the temperature rise of the food.
I couldn't cook.

The present invention has been made in order to solve the above-mentioned problems. In one cooking sequence, the amount of water is large, and the cooked food to be cooked by detecting the temperature rise by the lid temperature detecting means has a small amount of water. A first object of the present invention is to make it possible to cook an object to be cooked whose temperature rise cannot be detected by the temperature detection means by detecting the temperature rise using the pan temperature detection means.

A second object is that when the water content of the food to be cooked is low, the bottom temperature detecting means detects the temperature rise of the food to be cooked, and obtains a good cooking finish without causing charring. Is to be done.

A third object is that when the amount of water in the food to be cooked is high, the temperature of the food to be cooked is detected by the lid temperature detection means, and the temperature of the food to be cooked is uniform, so that there is no unevenness. It is to be able to obtain a good cooking finish.

A fourth object is to allow different types of menus to be cooked by arbitrarily changing the cooking time of the low heat process.

A fifth object is to enable heating with a power according to the amount of food to be cooked by arbitrarily changing the energization ratio in the low heat process.

[0010]

SUMMARY OF THE INVENTION In order to solve the first object, the present invention provides a pan for containing an object to be cooked, a heating means for heating the pan, and a pan temperature detection for detecting the temperature of the pan. Means, a lid located above the pan, and a lid temperature detecting means for detecting the temperature of the lid are provided, and the temperature rise in the pan can be detected regardless of the moisture state of the food to be cooked.

Further, in order to solve the second object, the present invention is to detect the temperature rise of the food to be cooked by the bottom temperature detecting means when the water of the food to be cooked is low.

Further, in order to solve the third object, the present invention is to detect the temperature rise of the food to be cooked by the lid temperature detecting means when the water of the food to be cooked is large.

Further, in order to solve the fourth object, the present invention is capable of freely setting the heating time in the low heat step after the boiling detection.

Further, in order to solve the fifth object, the present invention can freely set the energization ratio in the low heat process after the boiling is detected.

[0015]

According to the first aspect of the present invention, after the start of cooking, when the food to be cooked has a large amount of water, the temperature rise in the pan is detected by the lid temperature detection means due to the generation of steam, and the water content is reduced. When there is little fluidity, it is judged that the temperature of the cooking object has risen by detecting the predetermined temperature by the bottom temperature detection means, and each cooking process is performed by moving to the next low heat step. It is possible to cook foods of different properties in a sequence.

According to the second aspect of the invention, when the water content of the food to be cooked is low, the bottom temperature detecting means detects the temperature rise of the food to be cooked, so that good cooking finish can be achieved without causing charring. Can be obtained.

According to the third aspect of the present invention, when the amount of water in the food to be cooked is high, the temperature rise of the food to be cooked is detected by the lid temperature detecting means, so that the temperature of the whole food is uniform and uniform. A good cooking finish can be obtained.

According to the invention described in claim 4, since the time of the low heat process can be arbitrarily changed, it is possible to cook a plurality of different kinds of menus in one cooking sequence.

According to the fifth aspect of the present invention, since the energization ratio in the low heat process can be arbitrarily changed, heating can be performed with an optimum power according to the amount of the food to be cooked, and a good cooking finish can be obtained. .

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

[0021]

EXAMPLE FIG. 1 is a sectional view of a rice cooker according to a first embodiment of the present invention. The pot 1, the heating means 2 arranged on the bottom surface of the pot 1, the pot temperature detecting means 3 for detecting the temperature of the pot 1, the lid 4 located on the top of the pot 1, and the lid 4
It is composed of a lid temperature detecting means 5 for detecting the temperature of. FIG. 2 shows the relationship between the temperature and time of the cooking course and the energization ratio.

In the rice cooker configured as described above,
The operation of cooking in the cooking course will be described. First, with the food to be cooked in the pan 1, the pan 1 is placed as shown in FIG. When cooking is started, if the material to be cooked has a large amount of water, a high-heat step of boiling the inside of the pan is started as shown in FIG. In the high heat step, the heating means is energized at a predetermined energization ratio d1 until the lid temperature detection means detects a predetermined temperature φ1 due to generation of steam. Further, in the case of an object to be cooked which has little water content and no fluidity, the heating means is energized at a predetermined energization ratio d1 until the pan temperature detecting means detects a predetermined temperature θ1. After detecting the respective predetermined temperatures, by moving to the next low heat step for cooking, it is possible to cook the objects to be cooked having different properties in one cooking sequence. In this embodiment, φ1 = 78 ° C., θ1
= 117 ℃, d1 = 16/16, the cooking menu with low water content and fluidity is because the cake and frozen pilaf warm, so the cooking menu with high water content is porridge, risotto, retort pouch It's warm and steamed. Further, in the case of an object to be cooked that has a low water content and is not fluid, after the pan temperature detecting means detects a predetermined temperature θ1,
By moving to the next low heat step for cooking, it is possible to obtain a good cooking finish without burning. Further, in the case of an object to be cooked with a large amount of water, after the lid temperature detecting means detects the predetermined temperature φ1, the process goes to the next low heat step to perform cooking, so that the entire temperature becomes uniform and there is no unevenness. A good cooking finish can be obtained. Further, in the low heat process following the high heat process, heating can be performed at an arbitrary energization ratio d2 for an arbitrary process time.
A single cooking sequence can be used to cook multiple different types of menus with optimal power, each with a good finish. In the present embodiment, when cooking the amount for one person, the porridge is 5 minutes, the risotto is 10 minutes, the retort pouch is warmed for 5 minutes, the cake is 40 minutes, the frozen pilaf is warmed for 20 minutes, and d2 = 5/16. Note that the values of φ1, θ1, d1, and d2 in the present embodiment are an example of the case where the described menu is cooked for one person, and not only the type of cooking menu but also the situation such as the amount of cooking and the state of finish. The numerical value can be set accordingly.

[0023]

As described above, according to the first aspect of the present invention, a pan in which an object to be cooked is placed, heating means for heating the pan, pan temperature detecting means for detecting the temperature of the pan, and Since it has a lid located at the top of the pan and a lid temperature detecting means for detecting the temperature of the lid, it is possible to detect the temperature rise in the pan regardless of the moisture state of the food to be cooked, and one cooking sequence It is possible to cook foods with different properties.

According to the second aspect of the present invention, when the water content of the food to be cooked is low, the bottom temperature detecting means detects the temperature rise of the food to be cooked, so that good cooking can be achieved without causing charring. You can get the finish. According to the third aspect of the present invention, when the amount of water in the food to be cooked is high, the lid temperature detecting means detects the temperature increase of the food to be cooked, so that the temperature of the food to be cooked is uniform and uniform. A good cooking finish can be obtained.

Further, according to the invention of claim 4, the time of the low heat process can be arbitrarily changed, so that a plurality of different kinds of menus can be cooked in one cooking sequence.

Further, according to the invention of claim 5, the energization ratio in the low heat process can be arbitrarily changed, so that heating can be performed with an optimum power according to the amount of the object to be cooked, and a good cooking finish can be obtained. Obtainable.

[Brief description of drawings]

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

FIG. 2 is a diagram showing a relationship between a cooking course temperature, time, and an energization ratio.

FIG. 3 is a diagram showing a relationship between temperature, time, and energization ratio of a conventional cooking course.

[Explanation of symbols]

1 pot 2 heating means 3 Pan temperature detection means 4 lid 5 Lid temperature detection means

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shinichiro Mitsutake             1006 Kadoma, Kadoma-shi, Osaka Matsushita Electric             Sangyo Co., Ltd. (72) Inventor Masaaki Shibata             1006 Kadoma, Kadoma-shi, Osaka Matsushita Electric             Sangyo Co., Ltd. F-term (reference) 4B055 AA03 AA05 BA34 BA63 BA67                       BA69 CA09 CA22 CD02 DA02                       DB01 DB14

Claims (5)

[Claims] 1. A pan for containing an object to be cooked, a heating means for heating the pan, a pan temperature detecting means for detecting the temperature of the pan, a lid located above the pan, and a temperature of the lid. An electric rice cooker equipped with a lid temperature detecting means for detecting, capable of detecting the temperature rise in the pan regardless of the moisture state of the food to be cooked and capable of cooking the food to be cooked having different properties in one cooking sequence. 2. The rice cooker according to claim 1, wherein the bottom temperature detecting means can detect the temperature rise of the food to be cooked when the food to be cooked has a low water content. 3. The rice cooker according to claim 1 or 2, wherein when the amount of water in the food to be cooked is large, the temperature rise of the food to be cooked can be detected by the lid temperature detecting means. 4. The rice cooker according to claim 1, wherein the heating time after the temperature rise is detected can be freely set. 5. The rice cooker according to claim 1, wherein the energization ratio after detecting the temperature rise can be freely set.