JP2003010042A - Electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a non-sticky delicious cooked rice by facitating the adjustment of water amount especially at the time of cooking cleaned rice, (without any washing), and improving a water absorption ratio. SOLUTION: The electric rice cooker is provided with water absorption temperature setting means 18, 19 and 20 and water absorption time setting means 22, 23 and 24 for the time of a water absorption process provided corresponding to respective courses which are a polished rice course and a cleaned rice course and water absorption heating amount control means 25, 26 and 27 controlling a heating amount at the time of the water absorption process on the basis of the temperature setting means and the water absorption time setting means. A water absorption temperature in the cleaned rice course is set to be almost same as the water absorption temperature in the polished rice course and water absorption time in the cleaned rice course is set longer than the one in the polished rice course.

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 provided with a rice cooking pattern of so-called functional rice.

[0002]

2. Description of the Related Art There is a long history since delicious rice can be cooked while performing complicated control using an electric rice cooker with a microcomputer, and recently complex rice control has become possible.

As functional rice, white rice, which is most frequently used and basic rice, and non-washed rice, which has been braised in advance and can be cooked immediately by removing it from the bag without washing it and putting water together, have recently been nutritionalized. There is brown rice that is attracting attention as having a high price.

As the above-mentioned white rice, soft rice such as Koshihikari and Sasanishiki has recently been favored, and cooked rice has become relatively soft.

The unwashed rice is washed with rice before it is put on the store, and the outer layer of the rice is scraped off. Therefore, the size of the rice is smaller than that of unwashed rice. If you put it in a bowl, you will get more rice grains than white rice.

On the other hand, brown rice, which is left outside the rice bran and can be stored for a relatively long period of time, has poor water absorption and cannot be cooked plumply and deliciously because it has no bran as described above. The prior art in which functional rice of white rice and brown rice is cooked in this way is disclosed in JP-A-7-265205.

[0007]

Recently, after washing rice with either white rice or brown rice for the reason that the operation of the timer set is troublesome or the rice is cooked by extending the operation procedure once, Immediately, rice is increasingly cooked by putting rice and a certain amount of water in a pan.

[0008] Also, what is troublesome when cooking rice is to display "Kata", "Normal", "Soft turtle" and the amount of rice cooked (rice) on the inner wall of the pan in order to cook to the desired softness. Water is added according to the water level line on this display, but even with the same amount of rice cooked (the amount of rice), the amount of water differs between white rice, unwashed rice and brown rice.

[0009] That is, even if the amount of cooked rice is the same, unwashed rice has a larger amount of rice than white rice as described above, and therefore has a larger amount of water than white rice. It is necessary to put in and make it absorb water sufficiently.

However, when cooking functional rice as described above, it is very troublesome to adjust the position of the water level line according to the amount of rice cooked and change the amount of water according to the functional rice. It had a big effect on the cooked rice.

According to the present invention, the water absorption time and the water absorption temperature are automatically changed according to the functional rice selected in the rice cooking course to obtain a delicious cooked state, and it is not necessary to change the water amount according to the rice cooking amount. It is a thing.

[0012]

[Means for Solving the Problems] The first aspect of the present invention is to provide a course selecting means capable of selecting at least a white rice course and a non-washed rice course, a water absorbing temperature setting means and a water absorbing means provided in correspondence with each course during a water absorbing step. A time setting means and a water absorption heating amount control means for controlling the heating amount in the water absorption step based on the temperature setting means and the water absorption time setting means, and the water absorption temperature of the non-washed rice course is substantially the same as the water absorption temperature of the white rice course. The temperature and the water-absorption time of the non-washed rice course are set longer than those of the white rice course.

A second aspect of the present invention is to provide a boiling heat amount control means in the boiling step corresponding to the white rice course and the non-washed rice course, to reduce the boiling heat amount of the non-washed rice course to less than that of the white rice course and to boil. It is a long time.

A third aspect of the present invention is that the water absorption temperature of the white rice course and the non-washed rice course is set to about 65 degrees.

A fourth aspect of the present invention is a course selecting means for selecting a white rice course, a non-washed rice course, and a brown rice course, and water absorption temperature setting means and water absorption time setting means for the water absorption step provided corresponding to each course. The water absorption temperature of the brown rice course is higher than the water absorption temperature of the white rice course and the non-washed rice course, and the water absorption heating amount control means controls the heating amount in the water absorption step based on the temperature setting means and the water absorption time setting means. Moreover, the water absorption time of the brown rice course is set longer than the water absorption times of the white rice course and the non-washed rice course.

A fifth aspect of the present invention is to provide a boiling heat amount control means in the boiling step corresponding to the white rice course, the non-washed rice course and the brown rice course, and set the boiling heat amount of the brown rice course from the white rice course and the non-washed rice course. Is also reduced, and the boiling time of the brown rice course is lengthened.

The sixth aspect of the present invention is that the water absorption temperature of the brown rice course is set to about 70 degrees.

The seventh aspect of the present invention is to set the boiling heat amount of the brown rice course by about 50 to 60% less than the boiling heat amounts of the white rice course and the non-washed rice course.

[0019]

Embodiments of the present invention will be described with reference to the drawings. 1 is a schematic block diagram of the electric rice cooker of the present invention, FIG. 2 is the same overall sectional view, FIG. 3 is the same white rice course flowchart, FIG. 4 is the same non-washed rice flowchart, and FIG. 5 is the same brown rice course flowchart.
FIG. 6 is a rice cooking characteristic diagram showing changes in pot bottom temperature of each course.

(1) is a rice cooker body, (2) is a frame,
(3) is a storage case fixed in the frame, (4)
Is a heating coil (hereinafter referred to as a heater) provided on the outer bottom portion of the storage case, (5) is a pan made of a magnetic material that is freely stored in the storage case, and (6) is a central portion of the storage case. A heat sensitive body that is freely retractable in and out of contact with the bottom surface of the pot (5), (7) is an operation display section provided on the upper front side of the frame (2), and (8) is an inside of the frame (2). It is a control board provided in the space.

(9) is a lid body, one side of which is pivotally supported on the frame (2) and the other side of which is locked by a lock button (10),
1) is an inner lid that covers the opening of the pan (5), (12) is a steam discharge unit that releases the steam in the pan to the atmosphere, and (13) is a pressure relief mechanism that releases the pressure in the pan.

The block diagram of FIG. 1 shows the relationship between the selection of functional rice, the temperature and time of the water absorption process depending on the rice species, and the heating amount during the boiling process, which will be described in detail below.

(14) is a course selection means for selecting a rice cooking course corresponding to the functional rice provided on the operation display section (7). By pressing a button, "white rice course", "no-wash rice course", "brown rice course" You can select any one of these courses, but in addition to this, other courses such as "Kata course", "Soft rice course", "Rice rice course", "White rice high speed course" etc. I am able to choose.

(15) is a selection item of "white rice course", (16) is a selection item of "non-washed rice course", (1
7) is a selection item of "Brown rice course", and these are collected by the above-mentioned course selection means (14).

(18), (19), and (20) are water absorption temperature setting means for the water absorption process provided for each of the above-mentioned courses, and the optimum temperature is set in advance according to the functional rice.
The "white rice course" and the "non-washed rice course" are set to 65 degrees, which is higher than the water absorption temperature (55 degrees) of conventional white rice cooking, and the "brown rice course" is set to 70 degrees, which is 5 degrees higher than white rice and non-washed rice. .

(21) outputs the pot temperature detected by the heat sensitive body (6) to the control means of the heater and receives the set values of the water absorption temperature setting means (18), (19) and (20). It is a pot temperature detection means that outputs by comparing with the actual pot temperature.

(22), (23) and (24) are water absorption time setting means for setting an optimum water absorption time corresponding to each course, which is 16 minutes for "white rice course" and 24 minutes for "non-washed rice course". In the "Brown rice course", it is set to 30 minutes and this time is measured by a timer.

Reference numerals (25), (26) and (27) denote water absorption heating amount control means provided corresponding to each course, which are set by the water absorption temperature setting means (18), (19) and (20) during the water absorption step. Temperature and water absorption time setting means (22), (23), (24)
Heat according to the time.

(28), (29) and (30) are boiling heat amount control means provided for each course for maintaining boiling, and when the calorific value of the "white rice course" is 100, The "no-wash rice course" heats the pot at a calorific value of 95%, which is 5% lower, and the "brown rice course" heats at a calorific value of 60, which is 40% lower than the calorific value at the "white rice course".

The heating and boiling time for each course by the boiling heat amount control means is about 5 minutes for the "white rice course", about 6 minutes for the "non-washed rice course" and about 30 minutes for the "brown rice course",
During this time, the pot temperature detecting means (2
When 1) detects 130 degrees (dry-up), the boiling heating is stopped.

Next, the operation of each course will be described with reference to a flow chart. Although not shown at the beginning, the inner surface of the pot is generally "hard", "normal", "soft" and "3 go", "4 go", "5 go" that indicates the amount of cooked rice. Is displayed.

Now, for example, when cooking rice with an amount of 5 rice, regardless of the type of functional rice, 5 rice is put in a pan and the water level is adjusted to the water level line of 5 rice.

In the "white rice course", as shown in the flowchart of FIG. 3 and the curve (a) of FIG. 6, the water absorption temperature setting means (18) sets the temperature at the time of water absorption to 65 degrees, and the heater (4) sets it. The pot (5) is caused to generate heat to start heating water and rice, and at the same time, a timer is started to start counting for 16 minutes set by the water absorption time setting means (22).

The water temperature rises due to the heat generation of the pot and the water absorption in the rice progresses, and during the counting of the timer, the pot temperature is 65 depending on the pot bottom temperature detected by the pot temperature detecting means (21).
The heater absorbs heat and is stopped so that the temperature becomes equal to or lower than the temperature, and the water absorption heating amount control means (25) controls the water absorption process.

When the pot bottom temperature is 65 ° C. and the timer finishes counting for 16 minutes, the calorific value of the heater is rapidly increased and the heater is heated all at once to shift to the startup step.

When the pot is closed, the pot bottom temperature is 105
When the pot temperature reaches 130 degrees, the pot temperature detection means (21) that detects this temperature outputs it to the boiling heat amount control means (28). During the boiling process in which heating is continued, the pot bottom temperature is maintained at 105 ° C. during the boiling condition to maintain the pressurized condition.

Then, the pot bottom temperature rises sharply to 130
When the temperature reaches the temperature, it is output to the boiling heat amount control means (28) to stop the heat generation of the heater and complete the rice cooking. This boiling maintenance time is about 5 minutes.

When rice cooking is completed, the process shifts to the Murashi process.
After the lapse of a predetermined time, the purging process is completed and the heat retaining process is started.

[0039] In the "no-wash rice course", in the case of cooking the same 5 cups of non-washed rice as in the "white rice course", the amount of water is adjusted to the water level line of 5 cups which is the same as the above-mentioned "white rice course". As shown in the flowchart of FIG. 4 and the curve (b) of FIG. 6, the water absorption temperature setting means (19) sets the water absorption temperature to 65 degrees, and the heater (4) heats the pot. Then, the heating of water and rice is started, and at the same time, the counting of the timer is started and the counting for 24 minutes set by the water absorption time setting means (23) is started.

The water temperature rises as the pot heats up, and water absorption into the rice progresses, and the pot bottom temperature becomes 6 while the timer is counting.
The heater (4) is heated and stopped so as to be 5 degrees or less, and the water absorption heating amount control means (26) controls the water absorption process.

When the pot bottom temperature is 65 ° C. and the counting for 24 minutes by the timer is completed, the heat generation amount of the heater is rapidly increased to heat at once and the start-up process is started.

When the pot is closed, the pot bottom temperature is 105
When the temperature is reached, the pot temperature detecting means (21) that has detected this temperature outputs it to the boiling heat amount control means (29) and sets the heat generation amount to 95, which is 5% lower than the heat generation amount at the "white rice course". The boiling heating amount control means shifts to a boiling step in which heating of the heater is continued until the pot bottom temperature reaches 130 degrees, and the pot bottom temperature is maintained at 105 degrees during the boiling state to maintain a pressurized state.

Then, the temperature at the bottom of the pan suddenly rises to 130
When the temperature reaches the temperature, it is output to the boiling heat amount control means (29) to stop the heat generation of the heater and complete the rice cooking. This boiling maintenance time is about 6 minutes.

When rice cooking is completed, the process shifts to the Murashi process.
After the lapse of a predetermined time, the purging process is completed and the heat retaining process is started.

In the "brown rice course", when cooking the same 5 cups of brown rice as in the "white rice course", the amount of water is put in the pot according to the water level line of 5 cups, which is the same as the amount of rice in the "white rice course". As shown in the flowchart of FIG. 4 and the curve (c) of FIG. 6, the water absorption temperature setting means (20) causes the temperature at the time of water absorption to be 5 degrees higher than the temperature at the time of water absorption of the “white rice course” or the “non-washed rice course”. It is set to a high value of 70 degrees, and the heater (4) heats the pot to start heating the water and rice, and at the same time starts the timer to set the "white rice course" or "white rice course" set by the water absorption time setting means (24). Start counting for 30 minutes, which is longer than the water absorption time of "no-wash rice course".

The water temperature rises as the pot heats up, and the water absorption into the rice proceeds. At the same time, while the timer is counting, the heater heats up and stops so that the pot bottom temperature becomes 70 degrees or less, and the water absorption heating control means (27) ) To control the water absorption process.

When the bottom temperature of the pot is 70 degrees and the counting of 30 minutes by the first timer is completed, the amount of heat generated by the heater is rapidly increased to heat at once and the start-up process is started.

When the pot temperature reaches 105 ° C., the pot temperature detecting means (21) detecting this temperature outputs it to the boiling heat amount control means (30), and the boiling heat amount control means controls the pot bottom temperature to 130 ° C. During the boiling state, the pot bottom temperature is changed to 10
Maintain at 5 degrees to maintain pressure.

When the pot is closed, the pot bottom temperature is 105
When the temperature is reached, the pot temperature detecting means (21) that has detected this temperature outputs it to the boiling heat amount control means (30) and sets the heat generation amount to 60, which is 40% lower than the heat generation amount at the "white rice course". The boiling heating amount control means shifts to a boiling step in which heating of the heater is continued until the pot bottom temperature reaches 130 degrees, and the pot bottom temperature is maintained at 105 degrees during the boiling state to maintain a pressurized state.

Then, the pot bottom temperature rises sharply to 130
When the temperature reaches a certain degree, it is output to the boiling heat amount control means (30) and the heat generation of the heater is stopped to complete the rice cooking. This boiling maintenance time is about 30 minutes.

When rice cooking is completed, the process shifts to the Murashi process.
After the lapse of a predetermined time, the purging process is completed and the heat retaining process is started.

[0052]

As described above, according to the present invention, the water absorption temperature of the non-washed rice course is set to be substantially the same as the water absorption temperature of the white rice course, and the water absorption time of the non-washed rice course is set longer than that of the white rice course. When the amount of cooked rice when washing unwashed rice is the same as the amount of rice cooked for white rice, the amount of unwashed rice can be adjusted to the same amount as the amount of polished rice, and the amount of cooked rice is substantially greater than for white rice. By increasing the water absorption of unwashed rice, you can cook fluffy delicious rice with no core.

Further, since the amount of boiling heat of the non-washed rice course is reduced and the boiling time is made longer than that of the white rice course, the water which has sufficiently absorbed water for a longer time than the white rice at the time of absorbing water is cooked with white rice. When heated with a large calorific value like the time, water will fly more than necessary and the rice will become harder,
The decrease in the amount of boiling heat and the length of the boiling time make it possible to cook delicious rice while maintaining its softness.

Since the water absorption temperature of the white rice course and the non-washed rice course is set to about 65 degrees, the water absorption temperature is considerably higher than the water absorption temperature up to now, and the water absorption rate is increased. Even if you cook rice immediately, it does not affect the finished state and does not impair the taste.In the case of unwashed rice, the water absorption rate rises as well and you can cook rice immediately after washing rice Even if the amount of cooked rice is the same as the amount of cooked rice, the amount of cooked rice is substantially increased, but even in this case, the water absorption into the rice grains is good.

Further, the water absorption temperature of the brown rice course is set higher than the water absorption temperatures of the white rice course and the unwashed rice course, and the water absorption time of the brown rice course is set longer than the water absorption times of the white rice course and the unwashed rice course. Therefore, brown rice, which has the lowest water absorption rate, absorbs water sufficiently due to its high water absorption temperature and long water absorption time to obtain a soft-cooked rice.

Further, since the amount of boiling heat of the brown rice course is smaller than that of the white rice course and the non-washed rice course, and the boiling time of the brown rice course is lengthened, water is gradually absorbed by the decrease of the boiling heat amount and the long boiling time. It is possible to penetrate the core of rice grains.

Furthermore, the water absorption temperature of the brown rice course is set to about 70.
Since the water absorption rate is set to 0, the water absorption temperature is considerably higher than the normal water absorption temperature, and the water absorption rate is further improved.

In addition, the boiling heat amount of the brown rice course is about 50 to more than the boiling heat amounts of the white rice course and the non-washed rice course.
Since it was set by reducing by 60%, the boiling heat amount was considerably reduced as compared with that of the white rice course and the non-washed rice course, and the experimental result showed that the reduction of 50-60% was the most water content,
I was able to cook brown rice with softness and evenness. Originally, white rice and non-washed rice have almost no bran on the outside of the rice and absorb water quickly, but brown rice has the property of having a low water absorption rate as described above, but white rice and non-washed rice when cooked in the white rice course or non-washed rice course. You can get a softness similar to that of cooked rice.

[Brief description of drawings]

FIG. 1 is a schematic block diagram of an electric rice cooker of the present invention.

FIG. 2 is likewise an overall sectional view.

FIG. 3 is also a flowchart of the “white rice course”.

FIG. 4 is a flow chart of the “no-wash rice course”.

FIG. 5 is a flow chart of "Brown rice course".

FIG. 6 is a rice cooking characteristic diagram showing a change in pot bottom temperature of each course.

[Explanation of symbols]

1 rice cooker body 14 Course selection means 18 Water absorption temperature setting means 19 Water absorption temperature setting means 20 Water absorption temperature setting means 22 Water absorption time setting means 23 Water absorption time setting means 24 Water absorption time setting means 25 Water absorption heating amount control means 26 Water absorption heating amount control means 27 Water absorption heating amount control means

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Masami Fukumoto             3-201 Minamiyoshikata, Tottori City, Tottori Prefecture Tottori             Sanyo Electric Co., Ltd. F-term (reference) 4B055 AA05 BA67 BA68 BA71 BA73                       CD57 DA02 DB14 GC02 GC13                       GC23

Claims (7)

[Claims] 1. A course selecting means capable of selecting at least a white rice course and a non-washed rice course, a water absorbing temperature setting means and a water absorbing time setting means at a water absorbing step provided corresponding to each course, the temperature setting means and a water absorbing time. The non-washed rice course has a water-absorption temperature that is substantially the same as the water-absorption temperature of the white rice course, and the water-absorption time of the non-washed rice course is the white rice course. An electric rice cooker characterized by being set longer than 2. A boiling heat amount control means for the boiling step is provided corresponding to the white rice course and the non-washed rice course to reduce the boiling heat amount of the non-washed rice course as compared to the white rice course and to lengthen the boiling time. The electric rice cooker according to claim 1, which is characterized in that. 3. The electric rice cooker according to claim 1, wherein the water absorption temperatures of the white rice course and the non-washed rice course are set to about 65 degrees. 4. A course selecting means capable of selecting a white rice course, a non-washed rice course and a brown rice course, a water absorption temperature setting means and a water absorption time setting means at the water absorption step provided corresponding to each course, and the temperature setting means. With a water absorption heating amount control means for controlling the heating amount during the water absorption step based on the water absorption time setting means, the water absorption temperature of the brown rice course is higher than the water absorption temperatures of the white rice course and the non-washed rice course, and the water absorption of the brown rice course. The electric rice cooker is characterized in that the time is set longer than the water absorption time of the white rice course and the non-washed rice course. 5. A boiling heat amount control means for the boiling step is provided corresponding to the white rice course, the non-washed rice course and the brown rice course, and the boiling heat amount of the brown rice course is reduced as compared with the white rice course and the non-washed rice course, and the brown rice is also used. The electric rice cooker according to claim 4, wherein the boiling time of the course is extended. 6. The electric rice cooker according to claim 4, wherein the water absorption temperature of the brown rice course is set to about 70 degrees. 7. The electric rice cooker according to claim 4, wherein the boiling heat amount of the brown rice course is set to be approximately 50 to 60% less than the boiling heat amounts of the white rice course and the non-washed rice course.