JP2005245822A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To cook delicious rice by heating a steam cooker, and allow the steam cooker to be moved, preserved in a refrigerator, reheated in a microwave oven, or the like by using a pot base as a cover of the steam cooker after cooking the rice. <P>SOLUTION: A rice cooker is provided with: an inner pot 2 removably housed in a main body 1; a cover 3 for covering the upper part of the inner pot 2 and the main body 1; a heating means 6 for heating the inner pot 2; and a control portion 10 for controlling heating by the heating means 6. The pot base 4 is removably put in the inner pot 2, and the pot base 4 is loaded with a steam cooker 5, so that steam rice cooking using the steam cooker 5 is allowed to be carried out by controlling the heat by the control portion 10. The pot base 4 is also used as the cover for the steam cooker 5 when the steam cooker 5 is used outside the inner pot 2. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a rice cooker that can be used in various ways depending on the user's intentions and preferences.

  As an example of what enables multi-functional cooking in a conventional rice cooker, a steaming plate having a large number of holes is placed in the inner pot for cooking rice, and the steam generated in the inner pot is cooked on the steaming plate. It is known that steamed dishes can be applied to. An example of this invention is shown in Patent Document 1.

Japanese Patent Publication No. 2000-237040

  In the said prior art, even if it can say that multifunctional cooking is possible, cooking other than cooking rice can only do general steamed cooking, and possible cooking is limited. For example, cooking rice with a steaming plate is suitable for “rice cake” that steams only rice grains, but is not suitable for “white rice” that requires heating rice and an appropriate amount of water, and the use of the steaming plate is limited. In addition, storage after cooking on a steaming plate requires convenience such as transferring to a separate container, which is convenient.

  In order to solve the above-described conventional problems, in claim 1 of the present invention, a main body, an inner pot that is detachably stored in the main body, a lid that covers the inner pot and the upper part of the main body, and a heating means that heats the inner pot In a rice cooker provided with a control unit for controlling heating, a pan stand is detachably inserted into the inner pan, and a steam pan is placed on the pan stand. And the pan is configured to serve as a lid of the steaming pan when the steaming pan is taken out of the inner pan.

  According to a second aspect of the present invention, the steaming pan is made of ceramic, and the cooked rice in the steaming pan can be heated with a microwave oven.

  According to the said invention, the rice cooker which can select the rice cooking method by a user's intention and preference can be provided.

  That is, it is a matter of course that rice and water can be directly put into the inner pot without using a steaming pot as in a normal rice cooker, and the rice can be cooked by direct heating by a heating means.

  In the present invention, a pan is placed in the inner pan, a steaming pan containing rice and an appropriate amount of water is placed on the pan, a small amount of water is placed between the inner pan and the pan, and the inner pan is heated by means of heating. When heated and boiled, the generated steam spouts into the inner pot through the gap between the inner pot and the pan, and steams the water and rice in the steamer to cook rice. At this time, steaming and heating with steam can cook rice uniformly and softly, and there is no burning, so rice having a different texture from cooking directly in the inner pot can be selected according to the user's preference.

  Furthermore, since the steaming pot is configured in a pot shape unlike the steaming plate, only the steaming pot can be taken out and moved to the table without moving the rice cooker body after cooking. At this time, the pan stand is also taken out from the inner pan and placed on the upper opening of the steaming pan to function as a lid, preventing the rice from drying and being hygienic. Moreover, it can be stored in the refrigerator as it is.

  In addition, if the steamer is made of ceramic, it can be removed from the refrigerator and cooked in a microwave.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a perspective view showing the configuration of main components of the rice cooker of the present invention, FIG. 2 is a longitudinal sectional view of the main part thereof, and FIG. 3 is a perspective view showing states of a steaming container and a pan.

  In the figure, 1 is a main body, 2 is an inner pan, 3 is a lid, 4 is a pan stand, 5 is a steaming pan, 6 is a heating means, 7 is a bottom temperature sensor, 8 is a lid temperature sensor, 9 is an operation unit, and 10 is a control unit. It is.

  Next, the specific configuration will be described.

  An inner pot 2 is detachably inserted into the main body 1, and a lid 3 covering the upper opening of the main body 1 and the inner pot 2 is provided on the upper surface of the main body 1 so as to be freely opened and closed.

  A pan base 4 is detachably inserted into the inner pan 2, and the steaming pan 5 is housed in the inner pan 2 and placed on the pan base 4. The heating means 6 is provided in the lower part in the main body 1, and the site | part of the inner pot 2 facing this is induction-heated.

  A bottom temperature sensor 7 that detects the temperature of the bottom of the inner pot 2 is provided at the lower part of the main body 1, and a lid temperature sensor 8 that detects the temperature inside the inner pot 2 is provided at the lid 3.

  In addition, an operation unit 9 is provided on the front upper portion of the main body 1, and the control unit 10 selects an optimum heating / reducing program according to the application by operating the operation unit 9, and the bottom temperature sensor 7 and the lid temperature sensor 8 are selected. Based on the temperature information, the heating of the heating means 6 is controlled to automatically adjust the heat.

  In the rice cooker of the present embodiment, rice can be cooked even with the configuration of a normal rice cooker that cooks the rice in the inner pot 2 without using the steamer 5, but can be cooked by steaming using the steamer 5.

  This steamed rice will be described below with reference to FIG. FIG. 1 shows a state in which the inner pot 2, the pan base 4, and the steaming pot 5 are moved from the main body 1 of the rice cooker to the upper part for the sake of explanation.

  In the following, according to the use procedure, the user puts a small amount of water (water for steam generation for steaming cooking, hereinafter referred to as “Soto Water”) into the inner pot 2, and the inner pot in the main body 1. 2 is inserted.

  Next, a pan 4 is placed in the inner pan 2, and a steaming pan 5 containing a proper amount of rice and water for cooking rice is placed on the pan 4. Thereafter, when the lid 3 is closed and the operation unit 9 is operated, the control unit 10 operates the heating means 6 and the inner pot 2 is heated.

  From here, it demonstrates with the principal part sectional drawing shown in FIG.

  When the inner pot 2 is heated, water is heated and steam is eventually generated. The steam spouts upward from the gap between the pan 4 and the inner pan 2 as shown by the arrow, and reaches the lid 3 through the gap between the side of the inner pan 2 and the side of the steaming pan 4. The lid 3 is provided with a steam hole (not shown) for releasing excess steam to the outside. However, since the upper space of the inner pot 2 closed by the lid 3 is filled with steam, it is put in the steamer 5. The rice and water are vigorously exchanged with heat and are heated uniformly at a stretch by steam, thereby boiling the inside of the steamer 5.

  The control unit 10 controls the heating of the heating means 6 based on the temperature information of the bottom temperature sensor 7 and the lid temperature sensor 8, automatically adjusts the heating and cooking, and cooks the rice in the steamer 5.

  When the rice is cooked, it can be kept warm in the rice cooker as it is. However, in the present invention, after cooking, the steaming pot 5 can be taken out from the inner pot 2 and brought into the table as “Ohtsu”. That is, after the steaming pan 5 is taken out, the pan stand 4 is also taken out and is placed upside down as shown in FIGS. 3 (a) to 3 (b), and the pan pan 4 becomes the lid of the steaming pan 5. For this reason, the rice can be stored with little cooling during the movement to the table or during the meal, and it is hygienic because it does not contain garbage.

  Furthermore, even if it is stored in the refrigerator as it is, since the lid is covered with the pan stand 4, the rice can be stored without drying, and it can be reheated in a microwave oven, which is highly convenient.

  Thus, in the present invention, the pan base 4 is detachably inserted into the inner pan 2, the steaming pan 5 is placed on the pan base 4, and the steaming in the steam pan 5 is controlled by the control of the controller 10. The rice cooker is designed to cook rice, and the pan stand 4 serves as a lid for the steaming pan 5 when the steaming pan 5 is taken out from the inner pan 2. Because rice can be cooked softly and does not burn, rice having a texture different from that cooked directly in the inner pot 2 can be selected according to the taste of the user.

  In addition, when the steaming pan 5 is taken out, the pan stand 4 functions as a lid so that it is convenient to move to the table, prevent drying of the rice, store in the refrigerator and warm in the microwave, and prevent deterioration of the rice. An energy-saving effect can also be obtained compared to keeping warm.

  In the present embodiment, the pan base 4 is turned upside down to form the lid of the steaming pan 5, but this is not a limitation. In short, it is sufficient if the pan stand 4 also serves as the lid of the steaming pan 5.

It is a perspective view which shows the structure of the main components of the rice cooker of this invention. The principal part longitudinal cross-section principal part of this invention is shown. It is a perspective view which shows the state of the steaming container and pan stand of this invention, (a) shows the state before mounting a pan stand on a steaming container, (b) shows the state which mounted the pan stand on the steaming container.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Inner pan 3 Lid 4 Pan stand 5 Steaming pan 6 Heating means 7 Bottom temperature sensor 8 Lid temperature sensor 9 Operation part 10 Control part

Claims (2)

A main body (1), an inner pot (2) that is detachably stored in the main body (1), a lid (3) that covers the inner pot (2) and the upper part of the main body (1), and an inner pot (2) In the rice cooker provided with a heating means (6) for heating the heating means and a controller (10) for controlling the heating of the heating means (6), a pan stand (4) is detachably attached to the inner pot (2). The steamer pan (5) is placed on the pan pan (4), and the steamer pan (5) can be cooked by the heating control of the control unit (10), and the pan pan ( 4) is a rice cooker configured to serve as a lid for the steaming pan (5) when the steaming pan (5) is taken out of the inner pan (2). The rice cooker according to claim 1, wherein the steaming pan (5) is made of ceramic and configured to heat the cooked rice in the steaming pan (5) with a microwave oven.

Images