JP2005065928A - Electric rice-cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To excellently cook rice by judging a rice-cooking quantity in both of a water absorption process and a temperature raising process and selectively using the merit of each of them according to a rice-cooking menu and other conditions. <P>SOLUTION: This electric rice cooker is provided with: an inner pot for containing water and rice; an inner pot temperature detection means for detecting the temperature of an inner pot; a heating means for heating the inner pod; a heating control means for properly setting and controlling the heating quantity and heating state of the inner pot heating means corresponding to each rice-cooking process from the water absorption process to a steaming process; and a rice-cooking quantity judgement means for judging the rice-cooking quantity. The rice-cooking quantity judgement means has a plurality of rice-cooking quantity judging functions consisting of the judging function of the rice-cooking quantity in the water absorption process and the judging function of the rice-cooking quantity in the temperature-raising process. Depending on a previously fixed condition, one of the rice-cooking quantity judging functions is automatically selected. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  This invention relates to the electric rice cooker which determines the amount of rice cooking using the rice cooking amount determination function in a water absorption process, and the rice cooking amount determination function in a temperature rising process.

  In a conventional electric rice cooker, it is common to determine the amount of rice cooked at the stage of moving to the temperature raising step after the water absorption step (see, for example, Patent Document 1).

  When the rice cooking amount is determined in the temperature raising process, for example, in the case of a rice cooking menu that does not go through a water absorption process such as a quick cooking menu, an appropriate rice cooking amount can be determined and the temperature gradient is large. Therefore, there are advantages such as easy determination of the amount of cooked rice.

  However, since the degree of temperature rise in the temperature raising step is fixed, it is not possible to heat the rice with an appropriate temperature rising heating amount or temperature rising heating characteristic according to the amount of rice cooking or the rice cooking menu. Therefore, for example, there is a demerit that it is difficult to make a difference such as softening, normal, etc. in the cooking menu. In addition, it is difficult to cook sushi rice, germinated brown rice, rice cake, etc. from ordinary cooked rice and cook it to a higher quality.

  Therefore, recently, for example, an electric rice cooker that employs a rice cooking amount determination function that determines the amount of rice cooking in a water absorption process has also been proposed (see, for example, Patent Document 2).

  If the amount of cooked rice is determined in the water absorption process, after the water absorption process is completed, heating can be performed with an appropriate heating amount and heating characteristics according to the amount of rice cooked and the rice cooking menu from the temperature rising process at the initial stage of cooking. In particular, since the temperature rise characteristic of the temperature raising process can be set freely, it is easy to make a difference in cooking level such as softening. In addition, cooking of sushi rice, germinated brown rice, and rice cooking mode becomes easy.

Japanese Utility Model Publication No. 2-51829 (page 3-4, FIG. 9)

Japanese Examined Patent Publication No. 7-2130 (page 2-3, FIGS. 3 and 5)

  However, when the amount of cooked rice is determined in the water absorption process, the effect of the initial water temperature at the start of rice cooking is likely to occur, and the initial water temperature is higher than the predetermined reference temperature, for example, when it exceeds the water absorption temperature. The proper amount of cooking rice cannot be determined.

  Moreover, in the case of the rice cooking menu which does not have water absorption processes, such as quick cooking, determination of the amount of rice cooking itself cannot be performed.

  Thus, when the amount of rice cooking is determined in the water absorption step, it is not possible to obtain the merit of the rice amount determination function in the above-described temperature raising step, and vice versa. Both are in a merits and demerits.

  This invention was made in order to solve such a problem, and enables determination of the amount of cooked rice in both the water absorption process and the temperature rising process, and the merits of each of them are the initial water temperature and rice cooking. An object of the present invention is to provide an electric rice cooker that can cook rice of higher quality by properly using it according to the menu and other conditions.

  In order to achieve the above object, the present invention includes the following effective problem solving means.

(1) First Problem Solving Means The first problem solving means of the present invention is an inner pot for storing water and rice, an inner pot temperature detecting means for detecting the temperature of the inner pot, and heating the inner pot. A heating control means for appropriately setting and controlling the heating amount and heating state of the inner pot heating means corresponding to each step of the rice cooking process from the water absorption process through the temperature raising process to the unevenness process, In the electric rice cooker comprising the rice cooking amount determination means for determining the amount of rice cooking, the rice cooking amount determination means includes a plurality of rice cooking amounts of a rice cooking amount determination function in the water absorption step and a rice cooking amount determination function in the temperature rising step. It has a determination function, and any one of them is automatically selected according to a predetermined condition.

  Thus, the rice cooking amount determination means for determining the amount of rice cooking has a plurality of functions of the rice cooking amount determination function in the water absorption step and the rice cooking amount determination function in the temperature rising step, and according to predetermined conditions, If any one of them is automatically selected, the optimum function at that time depends on various conditions such as the setting of the rice cooking menu and the initial water temperature at the time of cooking. The rice cooking amount determination function is automatically selected.

  As a result, it becomes possible to always cook good quality rice.

(2) Second Problem Solving Means The second problem solving means of the present invention is that, in the configuration of the first problem solving means, each of the plurality of rice cooking amount determination functions is based on a predetermined criterion. One is characterized in that it is selected in preference to the other.

  According to such a configuration, when the predetermined standard is suitable for the function of determining the amount of rice cooked in the water absorption process, for example, the function of determining the amount of rice cooked in the water absorption process is more than the function of determining the amount of rice cooked in the temperature rising process. If the priority is given and the predetermined standard is suitable for the function of determining the amount of rice cooked in the water absorption process, for example, the function of determining the amount of rice cooked in the temperature raising process has priority over the function of determining the amount of rice cooked in the water absorption process. It becomes like this.

(3) Third Problem Solving Means According to a third problem solving means of the present invention, in the configuration of the first problem solving means, the predetermined reference is an initial water temperature at the start of cooking rice, and the initial water temperature is predetermined. When the initial water temperature is higher than the predetermined reference temperature, the rice cooking amount determination function in the water absorption process is given priority instead of the rice cooking amount determination function in the water absorption process. The rice cooking amount determination function in the temperature process is selected.

  Thus, when the predetermined reference is the initial water temperature at the start of rice cooking, and the initial water temperature is equal to or lower than the predetermined reference temperature, priority is given to the rice cooking amount determination function in the water absorption process, while the initial water temperature is If it is higher than the predetermined reference temperature, the rice cooking amount determination function in the temperature raising step is selected instead of the rice cooking amount determination function in the water absorption step. When (the water temperature at the start of cooking rice) is higher than a predetermined temperature, for example, higher than the water absorption temperature, the proper amount of cooked rice cannot be determined, and a determination error may occur. Without performing, in the subsequent temperature rising process, the amount of cooked rice is determined, and the proper amount of cooked rice can be determined as much as possible.

  As a result, rice cooking mistakes are prevented.

(4) Fourth Problem Solving Means In the fourth problem solving means of the present invention, in the configuration of the second problem solving means, the predetermined standard is the rice cooking menu, and the rice cooking amount determination in the temperature raising process during normal rice cooking While the function is selected, the rice cooking amount determination function in the water absorption process is selected during cooking.

  In this way, the predetermined standard is the rice cooking menu, and the rice cooking amount determination function in the heating process is selected during normal rice cooking, while the rice cooking amount determination function in the water absorption process is selected during cooking. In the case of the former, for example, in the case of a menu that does not go through a water absorption process such as a quick cooking menu, it is possible to determine an appropriate amount of rice cooking, and since the temperature gradient is large, the determination of the amount of rice cooking itself becomes easy. . In the latter case, after completion of the water absorption process, it can be heated with an appropriate amount of electric power according to the amount of rice cooked or the rice cooking menu from the temperature rising process at the initial stage of cooking, and the temperature rise degree of the temperature rising process can be freely set Therefore, it becomes easy to add a difference in cooking levels such as caulking, softening, and normal cooking. In addition, cooking of sushi rice, germinated brown rice, and rice cooking mode becomes easy.

  As a result of the above, according to the electric rice cooker of the present invention, it is possible to cook high-quality and high-quality rice rice by fully utilizing the advantages and features of the rice cooking amount judgment function in each of the water absorption process and the temperature raising process. Rice cooking performance, convenience, and reliability can be improved as much as possible.

(Best Mode 1)
1-5 is the structure of the rice cooker main body and its control circuit part of the microcomputer-type electric rice cooker which concerns on the best form 1 for implementing this invention, and the structure of the rice cooking control system of the same electric rice cooker, an effect | action Respectively.

(Basic structure of the rice cooker body: see Figs. 1 and 2)
That is, first, the rice cooker body of the electric rice cooker has, for example, an inner pot made of a magnetic metal plate such as a stainless steel plate capable of self-heating by an eddy current induced therein, as shown in FIG. A heat insulating container) 3, a synthetic resin bottomed cylindrical protective frame (inner case) 4 formed so that the inner pot 3 can be arbitrarily set, and the protective frame (inner case) 4 are held. A lid provided on the upper part of a rice cooker body A formed by integrating the outer case 1 and the outer case 1 and the protective frame (inner case) 4 as an outer casing and a bottomed cylindrical outer case 1. The unit (lid) 2 is constituted.

  A coil base 7 is provided below the bottom wall portion (bottom portion) 4a of the protective frame (inner case) 4, and the bottom wall portion (bottom portion) 3a of the inner pot 3 is interposed on the upper portion thereof via a ferrite core. Corresponding to each position of the center part and the side part of each, the work coil C by which the litz wire was each concentrically wound is substantially the whole from the center of the bottom wall part 3a of the inner pot 3 to the side part. They are provided so as to wrap them, and when they are energized, an eddy current is induced in substantially the entire inner pot 3 to heat the whole substantially uniformly. As will be described later, one end of the work coil C is connected to the power line of the work coil drive circuit via a rectifier circuit and a smoothing circuit, and the other end is connected to an IGBT (power transistor) in the circuit. .

Above part of the side wall portion 3b, and kept the heater H ₁ which serves as a heating means is provided at the time of incubation, so as to heat effectively and uniformly the whole of the inner bowl 3 at the time of insulation Yes. A shoulder heater H ₂ is provided on the shoulder portion inner peripheral side of the shoulder member 11.

A diode bridge for power supply voltage rectification necessary for driving and controlling the work coil C, the heat retaining heater H ₁ , the shoulder heater H _{2 and the} like is provided on the front side of the protective frame (inner case) 4 and the coil base 7. A control board 6A and a control board storage box 5A provided with a rectifier circuit, a smoothing circuit, an IGBT, a heater drive circuit, and a microcomputer control unit are provided in an upright and downright state.

  The outer case 1 includes, for example, a vertical cover member 1a formed of a synthetic resin material, a synthetic resin shoulder member 11 coupled to an upper end portion of the cover member 1a, and the cover member 1a. And a bottom portion 1b made of a synthetic resin integrated with the lower end of the base plate, and a heat insulating and ventilating space portion having a predetermined width is formed between the bottom wall portion 4a of the protective frame (inner case) 4. As a whole, it is configured as a bottomed cylindrical body. An operation panel unit 20 is provided above the front surface of the outer case 1. On the operation panel 20 surface, for example, a liquid crystal display unit 21 having a sufficiently wide and large display area as shown in FIG. 2, a rice cooking switch 22a, a timer reservation switch 22b, a cancel switch 22c, a heat retention switch 22d, a reheating switch Various input switches (touch key touch part) such as 22e, menu selection switch 22f, hour switch 22g, and minute switch 22h are provided (not shown in FIG. 1).

  Further, on the inner part (back side space) of the operation panel unit 20 in the outer case 1, for example, a microcomputer board 6 </ b> B is inclined and installed so as to descend obliquely forward from the upper end side position of the control board 6 </ b> A. . The microcomputer board 6B includes the liquid crystal display 31, the liquid crystal display support member 30, the rice cooking switch 22a, the timer reservation switch 22b, the cancel switch 22c, the heat retention switch 22d, the reheating switch 22e, the menu selection switch 22f, the hour switch 22g, and the minute switch. For a microcomputer having an operation board portion provided with various input switches (touch key operation mechanism portion) such as 22h, and a setting portion (land portion) of a backup power battery for the circular microcomputer on the lower side thereof It consists of a power supply board.

  Further, although not shown in the figure, a center sensor storage space portion that is concentrically penetrated in the vertical direction is formed in the central portion of the coil base 7 below the protective frame (inner case) 4. A center sensor provided with, for example, an inner pot temperature detection sensor S and an inner pot detection switch LS shown in FIG. 2 in a state where it can be moved up and down in the vertical direction and is always upwardly biased by a coil spring. Is provided.

  On the other hand, reference numeral 2 denotes a lid unit. The lid unit 2 is composed of an outer cover 12 made of synthetic resin that constitutes the outer peripheral surface thereof, and a heat insulating metal made between the outer cover 12 and the inner frame 14. The inside is hollow by the structure 13, the metal inner cover 15 provided inside the heat insulating structure 13 via the packing 17, and the metal heat radiating plate 16 provided below the inner cover 15. It is formed in the heat insulation structure. The heat insulating structure 13 is formed by integrating two upper and lower metal plates 13a and 13b so as to face a closed cross-sectional structure.

  The lid unit 2 is rotatably attached to the shoulder member 11 on the upper part of the outer case 1 via a hinge mechanism, and is engaged with a predetermined position of the lid unit 2 on its open end side. Thus, a lock mechanism 18 that opens and closes the lid unit 2 in the vertical direction is provided.

  Therefore, in this configuration, at the time of rice cooking, the inner pan 3 generates heat substantially uniformly from the bottom wall portion 3a to the side wall portion 3b by driving the work coil C, and is immersed in water in the inner pan 3, for example. Even in the water absorption process where the cooked rice acts as a heat insulating part, the upper side of the inner pot 3 is heated evenly to enable uniform water absorption performance throughout the entire pan, and also when the amount of cooked rice is large 3 can be heated almost uniformly and cooked efficiently without uneven heating. In addition, it is possible to prevent local heat concentration on the bottom wall portion 3a of the inner pot 3 in the state where moisture after the boiling process is lost, thereby preventing the occurrence of scorching.

Next, at the time of heat retention, by driving the heat retaining heater H ₁ provided corresponding to the side wall portion 3b of the inner pot 3 and the shoulder heater H ₂ provided so as to contact the inner cover 15 of the lid unit 2, The whole of the inner wall 3 from the bottom wall 3a to the side wall 3b and the upper opening is heated substantially uniformly with an appropriate heating amount, and heat insulation without heating unevenness is realized.

  On the other hand, the microcomputer control unit 32 on the control board 6A is provided with a desired recognizing means for judging the content of the user's instruction input via the input switches 22a to 22h. Depending on the user's instructions, the desired cooking rice or steaming, heat retention function, desired rice cooking or steaming, heat retention menu, rice cooking or steaming, set a predetermined heating output corresponding to the heat retention menu, heating pattern, The microcomputer control unit 42 as the rice cooking heating control means or the heat insulation heating control means is appropriately operated to perform desired rice cooking or steaming and heat insulation.

  Therefore, the user can cook or steam using each of the input switches 22a to 22h, heat retention, timer reservation, reservation time setting, white rice (usually white rice), early cooking, cooking separately, brown rice (usually brown rice), germinated brown rice, rice porridge If you enter the selection setting contents of various cooking rice or steaming, warming function, etc. The corresponding function content is automatically set and input to the setting unit such as rice cooking and heat insulation heating pattern through the recognition means in the microcomputer control unit 32, and the corresponding rice cooking or heat insulation heating control is appropriately performed in a desired control pattern. Will be made.

  In the rice cooking control in this embodiment, for example, as shown in FIG. 4 and FIG. 5, based on predetermined conditions such as the initial water temperature and the rice cooking menu, the amount of rice cooking is either during the water absorption process or during the temperature raising process. For example, when the initial water temperature of the water in the inner pot 3 is equal to or lower than a predetermined reference temperature, priority is given to the rice cooking amount determination function in the water absorption process, while the initial water temperature (at the start of rice cooking) When the water temperature is higher than the water absorption temperature (in this case, 40 ° C) above the predetermined value, the proper amount of rice cooking cannot be determined, and a determination error may occur (at around 46 ° C) For example, as shown in the flowchart of FIG. 3, after completion of the water absorption process without determining the amount of rice cooked in the water absorption process, the amount of rice cooked is determined in the temperature raising process and cooked. Thereby, for example, it is possible to reliably prevent a rice cooking mistake (or vice versa) such that rice is cooked with a small amount of power when it is determined to be a small amount in a large amount, and a good rice cooking function can be ensured. It becomes like this.

  As a result, when the initial water temperature is at an appropriate temperature level, it can be heated with the amount of electric power corresponding to the amount of rice cooked from the initial heating process of cooking, and the temperature rise curve of the heating process can be set freely. Therefore, it becomes easy to add a difference in cooking levels such as soft and normal. In addition, cooking of sushi rice, germinated brown rice, and rice cooking mode becomes easy.

(Configuration of the rice cooker body side control circuit part ... see Fig. 2)
Next, FIG. 2 shows a configuration of a control circuit portion centering on the microcomputer control unit 32 on the rice cooker body side configured as described above.

  In the figure, reference numeral 32 denotes a microcomputer control unit (CPU), and the microcomputer control unit 32 is mainly configured of a microcomputer. For example, the temperature detection circuit unit of the inner pot 3, the work coil drive control circuit unit, rice cooking and heat control Circuit part, inner pan 3 detection circuit part, oscillation circuit part, reset circuit part, drive control circuit part such as heat retaining heater and shoulder heater, power failure control circuit part, buzzer notification part, power supply circuit part, backup power supply circuit part, system Each has a clock generation circuit unit such as a clock.

  And first, the temperature detection circuit 43 and the pot detection circuit 44 provided corresponding to the inner pot temperature detection sensor S, the inner pot detection switch LS of the bottom wall 3a side center sensor part of the inner pot 3 include, for example, the above-mentioned A temperature detection signal of the bottom wall 3a of the inner pot 3 by the inner pot temperature detection sensor S and a pot detection signal by the inner pot detection switch LS are input.

  The work coil drive control circuit unit is formed by, for example, a pulse width modulation circuit 41, a synchronous trigger circuit 40, an IGBT drive circuit 42, an IGBT 37, a resonance capacitor 38, a rectifier circuit 35, a smoothing capacitor 36, and the like. Then, by controlling the pulse width modulation circuit 41 by the work coil drive control circuit unit of the microcomputer control unit 32, for example, according to the rice cooking process, the output value of the work coil C and the ON duty ratio at the same output value Rice cooking in which the heating temperature and heating pattern of the inner pot 3 in each step of the rice cooking or steaming heating step are determined in either the water absorption step or the temperature rising step by appropriately changing (for example, n seconds / 16 seconds). Appropriate output control to achieve uniform water absorption and cooked rice without steaming unevenness or steam cooking with proper water control, taking into account the amount or the amount of rice set forcibly ing.

  The rectifier circuit 35 is connected to the power plug 30b. It is connected to the 30b portion. The power plug 30b. The other end insertion plug 30a .. 30b of the power cord is connected to the AC power source (AC power outlet) 30 at one end side through a plug (not shown). 30a is detachably connected, and a power supply voltage of AC100 (V) is applied.

  The applied power supply voltage is the same as the power plug 30b. 30b is supplied to the rectifier circuit 35 through the power fuse F and the noise cut capacitor 24, and is rectified. A power failure detection circuit 29 comprising, for example, a photocoupler and a switching transistor is provided in the middle of the power line. The zero cross signal of the same power supply voltage is detected and input to the power failure control circuit part (charging part discharge control circuit part) of the microcomputer control unit 32.

Further, between the AC power lines, a heat retaining heater H ₁ is connected via a _first phototriac PT ₁ and a shoulder heater H ₂ is connected via a _second phototriac PT ₂ .

The warming heater driving circuit 33 and the shoulder heater driving circuit 34 are operated by the warming heater driving control circuit unit and the shoulder heater driving control circuit unit of the microcomputer control unit 32, respectively, so that the first and second phototriacs PT ₁ are operated. , PT ₂ is ON / OFF controlled (triggered), for example, the heat insulation or rice cooking, steam heater heating process according to the heating heater H ₁ , shoulder heater H ₂ output value, ON duty ratio at the same output value ( For example, n seconds / 16 seconds) are appropriately changed to appropriately variably control the heating temperature and heating pattern of the inner pot 3 in each step of the heat retention, rice cooking, and steaming heating processes in consideration of the actual rice cooking amount. Appropriate output control is performed for this purpose.

  Reference numerals 22a to 22h denote the above-described various input switch units. When necessary ones of the switches are appropriately operated, the contents of the user's instruction are recognized by the recognition means on the microcomputer control unit 32 side, and the recognition is performed. A desired rice cooking or heat insulation heating pattern is set according to the contents, and the rice cooking heating control means or the steaming heat insulation heating control means is appropriately operated to perform the desired rice cooking or heat insulation.

  Therefore, the user can use the input switches 22a to 22h to cook rice or keep warm, timer reservation, reservation time setting, white rice (usually white rice), early cooking, cooking separately, brown rice (usually brown rice), germinated brown rice, rice porridge, cooked , Sushi sushi, rice bran, wash-free rice, miscellaneous cooking, pilaf, rice cooked various menus, etc. Is cooked or steamed through the above-described recognition means of the microcomputer control unit 32, and is automatically set and input to the heat insulation and heating pattern setting unit, and the corresponding rice cooking or steaming and heat insulation and heating control are appropriately performed.

  Further, reference numeral 25a denotes a piezoelectric buzzer that emits an operation sound during operation of various input switches 22a to 22h, a buzzer notification sound that notifies completion of rice cooking, an abnormality notification sound that notifies some abnormality, and the like, and 25 a buzzer drive that drives the piezoelectric buzzer 25a. Reference numeral 26 denotes a system clock generation circuit, 27 denotes a clock clock generation circuit, 28 denotes a backup power supply circuit including a backup power supply battery, and 21 denotes a liquid crystal display unit.

(Water absorption and rice cooking control: see FIGS. 3, 4 and 5)
Next, the flowchart of FIG. 3 and the time charts of FIG. 4 and FIG. 5 show the contents and operation of the water absorption and rice cooking control system according to the configuration example of the present embodiment.

  That is, in the water absorption and rice cooking control system of FIG. 3, when the rice cooker switch 22a on the rice cooker body side is first pressed, the work coil C is turned on to start rice cooking, and the control operation is started.

Thereafter, in step S ₁ , the initial temperature of water in the inner pot 3 (temperature of the inner pot 3 when the rice cooking switch 22 a is turned on) T ₀ (° C.) is measured by the temperature detection sensor S described above. Subsequently, the water temperature T ₀ ° C. measured in step S ₂ is a predetermined reference temperature T ₁ ° C. (for example, T ₁₎ lower than the water absorption target temperature 40 ° C. shown in the time chart of FIG. = 36 ° C.) or less.

Results of the determination, if YES, enters the water absorption process in step S ₄ after having started the timer operation of the water timer that counts the passage of water time required at Step S _3.

In this step S ₄ of the water process, ON the work coil C, performs water heating to OFF, further at step S _5, for example, as shown in FIG. 4, the water target temperature 40 was low temperature than ℃ water absorption The amount of rice cooking (large amount, medium amount, small amount) is determined by measuring (integrating) the ON or OFF time of the work coil C within a predetermined set time t after the target temperature reaches 40 ° C.

Thereafter, it is determined whether water-absorbing time being pre Ji because set based on the time-up of the water timer has elapsed in step S _6. If the result is YES, i.e., the determination of the cooking amount in step S ₅ is finished, it is determined further that the water absorption time as the pre Ji fit set in step S ₆ has elapsed (time-up of the water timer) that the next heating step of step S ₇ proceeds to (step initial raising cooked in FIG. 4), the heated inner bowl 3 at full power output of the work coil C, thereby rapidly heated. Thereafter, based on the rice amount determination value at step S _5, step S _8, in step S _10, specifically rice weight (mass), (medium volume), to determine the (small amount), Corresponding to the determination results (large amount), (medium amount), (small amount), the subsequent electric energy (strong), (medium) required for cooking the amount of rice in steps S ₉ , S ₁₁ , S ₁₂ respectively. , by setting the (weak), executes a cook-up process of the concrete step S _13.

Then, high thereafter proceeds to cook up detection determining step S ₁₄ via the boiling hold step, the temperature of the inner pot 3 detected by the temperature detecting sensor S, or is cooked up detection temperature less than that on? determines the, YES (or less) but in the case of continuing to maintain boiling, when the NO (higher) is judged complete up cooking, the process proceeds to step S ₁₅ Nomura said process.

  And when the same unevenness process is complete | finished (uneven time passes), it completes rice cooking by it, and transfers to a heat retention process as needed after that.

On the other hand, when the initial water temperature T ₀ determined as NO in the determination of step S ₂ is NO (46 ° C.), for example, a predetermined temperature 10 ° C. higher than the determination reference temperature T ₁ ° C. (36 ° C.). firstly it enters the water absorption process in step S ₁₇ after having started the timer operation of the water timer that counts the passage of water time required proceeds to step S _16.

The water absorption process of step S _17, for example, as shown in the time chart of FIG. 5, the pre-Ji order set water time without performing cooking amount determined by water absorption process as described above, appropriate water heating ( Only work coil C is turned ON / OFF).

Thereafter, it is determined whether water-absorbing time being pre Ji because set based on the time-up of the water timer has elapsed in step S _18. If the result is YES, i.e., when the above pre Ji because the set water time has elapsed (time-up of the water timer) is determined, then cook up heating step (FIG. 5 in step S ₁₉ Proceeding to the initial stage of the process, the inner pot 3 is heated at a full power output to raise the temperature. And after that, the amount of rice cooking is determined based on the temperature gradient in the said temperature rising process. Thereafter, further a step S _8, in step S _10, specifically rice weight (mass), (amount of medium), to determine the (small amount), the determination result (mass), (amount of medium), ( in response to a small amount), the subsequent electric power amount necessary cooking of the determination amount in each step _{S 9, S 11, S 12} ( strong), (medium), by setting the (weak), specifically executing the step-up cooking step S _13.

Then, high thereafter proceeds to cook up detection determining step S ₁₄ via the boiling hold step, the temperature of the inner pot 3 detected by the temperature detecting sensor S, or is cooked up detection temperature less than that on? determines the, YES (or less) but in the case of continuing to maintain boiling, when the NO (higher) is judged complete up cooking, the process proceeds to step S ₁₅ Nomura said process.

  And when the same unevenness process is complete | finished (uneven time passes), it completes rice cooking by it, and transfers to a heat retention process as needed after that.

As described above, in this embodiment, when the initial water temperature T ₀ ° C. is lower than the water absorption target temperature 40 ° C. by a predetermined value or more, the rice cooking amount is determined during the water absorption process, so that the temperature rise stage after the water absorption is completed. Make it possible to cook properly with the amount of electric power according to the actual amount of rice cooked, and to set the temperature rise at the temperature rising stage freely, such as cooking, softening, normal cooking, etc. Make it easy to make a difference in division level. In addition, sushi rice, germinated brown rice, and rice cake are distinguished from ordinary cooked rice and cooked to a higher quality.

On the other hand, when the initial water temperature T ₀ of the water in the inner pot 3 is higher than the water absorption temperature 40 ° C. by a predetermined value or more (for example, around 46 ° C. shown in FIG. 5), as described above, In some cases, the proper amount of cooked rice cannot be determined, which may cause a determination error.

Therefore, in the configuration of this embodiment, when the initial water temperature T ₀ ° C. is equal to or higher than the above-described determination reference temperature 46 ° C., for example, it is not assumed to be set as a medium amount of rice cooking as in the prior art. The rice cooking amount is determined in the temperature raising step instead of the water absorption step, and the accurate rice cooking amount is set based on the determination result.

  Therefore, in the configuration of this embodiment, it becomes possible to always accurately determine the amount of cooked rice regardless of the initial water temperature at the start of cooking rice, and to always cook good quality rice.

  Moreover, it is possible to provide a high-quality electric rice cooker that takes advantage of the features of the rice cooking amount determination function in each of the water absorption process and the temperature raising process, and to improve the rice cooking performance, convenience, and reliability as much as possible. Can do.

(Modification)
In addition, when changing a determination process with water temperature as mentioned above, you may make it determine external temperature as water temperature and change a determination process with external temperature.

(Best Mode 2)
Next, the flowchart of FIG. 6 shows the content and operation of the water absorption and rice cooking control system according to the configuration example of the best mode 2 when carrying out the present invention.

  As mentioned above, by determining the amount of rice cooking during the water absorption process, it is possible to properly cook rice with the amount of power corresponding to the actual rice cooking amount from the temperature rising stage after the end of water absorption. It becomes easy to make a difference in the cooking level of the cooking menu such as soft, soft and normal.

  Moreover, among white rice rice cooked rice, it is better to cook rice quickly without spending too much time in the heating process.

  Moreover, among brown rice cooked rice, germinated brown rice and the like should preferably have a shorter heating time than normal brown rice.

  Furthermore, when the darkening mode is provided, it is preferable to perform sufficient heating in the temperature raising step.

  Therefore, in the case of each of these menus, it is preferable that the amount of cooked rice is determined in the water absorption process rather than the temperature raising process, and the heating characteristics of the temperature raising process are given a degree of freedom.

  On the other hand, when doing so, in addition to the fact that the initial rice water temperature cannot be used to accurately determine the amount of rice cooked as described above, for example, in the case of a rice cooking menu that does not have a water absorption process such as a quick-cooking menu, the rice cooking amount is determined. There is also a problem that comes from the menu such as being unable to do it.

  Moreover, normal white rice cooking other than the above, normal brown rice cooking, etc. do not necessarily need to give a freedom degree to a temperature rising process, and determination of the amount of rice cooking in a temperature rising process is enough.

  Therefore, in this embodiment, in view of the above points, among the various rice cooking menus (including modes), menus suitable for determining the amount of rice cooking in the former water absorption process are “water absorption determination menu”, Menus suitable for determining the amount of rice cooked in the latter temperature rising process are divided into “temperature rising determination menus”, and the rice cooking amount determining process is automatically selected as the best depending on which of these. It is characterized by doing so.

  That is, also in the water absorption and rice cooking control system of FIG. 6, when the rice cooker switch 22a on the rice cooker body side is first pressed, the work coil C is turned on to start rice cooking, and the control operation is started.

Then, first, in step S _1, reads the cooking setting data by the user, such as rice menu. Then, subsequently, rice menu is the setting in step S ₂ is judged whether the "water absorption determination menu" described above, whether a "warm determining Menu".

The result of the determination, if it is "water absorption determination menu" enters the water absorption process in step S ₄ after having started the timer operation of the water timer that counts the passage of water time required First, in step S ₃ .

In the water absorption process of step S _4, the water temperature lower than the water absorption target temperature of 40 ° C. is absorbed in step S ₅ , as shown in FIG. 4, for example. The amount of rice cooking (large amount, medium amount, small amount) is determined by measuring (integrating) the ON or OFF time of the work coil C within a predetermined set time t after the target temperature reaches 40 ° C.

Thereafter, it is determined whether water-absorbing time being pre Ji because set based on the time-up of the water timer has elapsed in step S _6. If the result is YES, i.e., the determination of the cooking amount in step S ₅ is finished, it is determined further that the water absorption time as the pre Ji fit set in step S ₆ has elapsed (time-up of the water timer) that the next heating step of step S ₇ proceeds to (step initial raising cooked in FIG. 4), the heated inner bowl 3 at full power output of the work coil C, thereby rapidly heated. Thereafter, based on the rice amount determination value at step S _5, step S _8, in step S _10, specifically rice weight (mass), (medium volume), to determine the (small amount), Corresponding to the determination results (large amount), (medium amount), (small amount), the subsequent electric energy (strong), (medium) required for cooking the amount of rice in steps S ₉ , S ₁₁ , S ₁₂ respectively. , by setting the (weak), executes a cook-up process of the concrete step S _13.

Then, high thereafter proceeds to cook up detection determining step S ₁₄ via the boiling hold step, the temperature of the inner pot 3 detected by the temperature detecting sensor S, or is cooked up detection temperature less than that on? determines the, YES (or less) but in the case of continuing to maintain boiling, when the NO (higher) is judged complete up cooking, the process proceeds to step S ₁₅ Nomura said process.

  And when the same unevenness process is complete | finished (uneven time passes), it completes rice cooking by it, and transfers to a heat retention process as needed after that.

On the other hand, NO is determined in the determination in step S _2, for example, when the set cooking menu is "warm determination menu", first counts the passage of water time required shifts to step S ₁₆ It enters the water absorption process in step S ₁₇ after having started the timer operation of the water timer.

The water absorption process of step S _17, for example, as shown in the time chart of FIG. 5, the pre-Ji order set water time without performing cooking amount determined by water absorption process as described above, only the appropriate water heating Execute.

Thereafter, it is determined whether water-absorbing time being pre Ji because set based on the time-up of the water timer has elapsed in step S _18. If the result is YES, i.e., when the above pre Ji because the set water time has elapsed (time-up of the water timer) is determined, then cook up heating step (FIG. 5 in step S ₁₉ Proceeding to the initial stage of the process, the inner pot 3 is heated at a full power output to raise the temperature. And after that, the amount of rice cooking is determined based on the temperature gradient in the said temperature rising process. Thereafter, further a step S _8, in step S _10, specifically rice weight (mass), (amount of medium), to determine the (small amount), the determination result (mass), (amount of medium), ( in response to a small amount), the subsequent electric power amount necessary cooking of the determination amount in each step _{S 9, S 11, S 12} ( strong), (medium), by setting the (weak), specifically executing the step-up cooking step S _13.

Then, high thereafter proceeds to cook up detection determining step S ₁₄ via the boiling hold step, the temperature of the inner pot 3 detected by the temperature detecting sensor S, or is cooked up detection temperature less than that on? determines the, YES (or less) but in the case of continuing to maintain boiling, when the NO (higher) is judged complete up cooking, the process proceeds to step S ₁₅ Nomura said process.

  And when the same unevenness process is complete | finished (uneven time passes), it completes rice cooking by it, and transfers to a heat retention process as needed after that.

  As described above, in this embodiment, in the case of the “water absorption determination menu” in which the determination of the amount of rice cooked in the water absorption step described above is preferable, by determining the amount of rice cooked during the water absorption step, In addition to making it possible to properly cook rice with the amount of electric power corresponding to the actual amount of rice cooked from the temperature rising stage, it is possible to freely set the temperature rise at the temperature rising stage, so that it corresponds to each menu Enables ideal cooking.

  On the other hand, if the determination of the amount of rice cooked in the temperature raising step is preferable or sufficient, it is sufficient for the “temperature rise determination menu” to make the rice cooking amount determination in the temperature rising step and set the correct rice cooking amount based on the determination result. Like to do.

  Therefore, in the configuration of this embodiment, it is possible to appropriately determine the amount of cooked rice corresponding to the characteristics of the selected rice cooking menu and to heat up the temperature, so that high-quality rice can always be cooked.

  Moreover, it is possible to provide a high-quality electric rice cooker that takes advantage of the features of the rice cooking amount determination function in each of the water absorption process and the temperature raising process, and to improve the rice cooking performance, convenience, and reliability as much as possible. Can do.

(Other best forms)
In addition to the initial water temperature and the rice cooking menu as described above, various parameters can be used for the rice cooking amount determination process in the present invention described above, and these are optional.

It is a partially notched side view which shows the whole structure of the electric rice cooker main body which concerns on best Embodiment 1 of this invention. It is a block diagram of the control circuit part centering on the microcomputer control unit which is the principal part in the electric rice cooker main body. It is a flowchart which shows the content of the water absorption and rice cooking control using the microcomputer control unit of the electric rice cooker. It is a time chart of the rice cooking process when the initial water temperature corresponding to the content of the control is low. It is a time chart of the rice cooking process when the initial water temperature corresponding to the content of the control is high. It is a flowchart which shows the content of the water absorption and rice cooking control using the microcomputer control unit of the electric rice cooker which concerns on best Embodiment 2 of this invention.

Explanation of symbols

3: Inner pan 32: Microcomputer control unit 37: IGBT
42: IGBT drive circuit C: Work coil S: Temperature detection sensor

Claims (4)

  An inner pot for containing water and rice, an inner pot temperature detecting means for detecting the temperature of the inner pot, a heating means for heating the inner pot, and a rice cooker that reaches the unevenness process from the water absorption process through the temperature rising process. In the electric rice cooker comprising a heating control means for appropriately setting and controlling the heating amount and heating state of the inner pot heating means corresponding to each step of the process, and a rice cooking amount determination means for determining the rice cooking amount, The rice cooking amount determination means has a plurality of rice cooking amount determination functions including a rice cooking amount determination function in the water absorption step and a rice cooking amount determination function in the temperature rising step, and any of them can be determined according to a predetermined condition. An electric rice cooker characterized in that the rice cooking amount determination function is automatically selected.   2. The electric rice cooker according to claim 1, wherein each of the plurality of rice cooking amount determination functions is selected with priority over the other one according to a predetermined criterion. .   When the predetermined standard is the initial water temperature at the start of rice cooking, and the initial water temperature is equal to or lower than the predetermined reference temperature, priority is given to the rice amount determination function in the water absorption process, while the initial water temperature is the predetermined reference temperature. If it is higher than this, the rice cooking amount determination function in the temperature raising step is selected instead of the rice cooking amount determination function in the water absorption step, and the electric rice cooker according to claim 2. The predetermined standard is the rice cooking menu, and the rice cooking amount determination function in the heating process is selected during normal rice cooking, while the rice cooking amount determination function in the water absorption process is selected during cooking. The electric rice cooker according to claim 2.

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