JP2005296247A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To automatically and successfully perform a stew cooking for making cooked food based on a detected temperature of a temperature sensor in an electric rice cooker. <P>SOLUTION: This electric rice cooker is provided with a stew mode for making the cooked food, a selecting means of selecting the stew mode, and a stew control means, by the selection of the stew mode, controlling a heating means in the stew mode of initially heating the food till a predetermined initial heating temperature T1 and then heating at a low temperature T2 lower than that, determining the cooking progress degree of the stewing material in a process of the initial heating and controlling the heating output of the heating means 4 to satisfy the predetermined cooking progress degree when reaching the initial heating temperature T1 based on the determination result. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an electric rice cooker that cooks rice by electric heating such as a heater or electromagnetic induction.

  Electric rice cookers have almost the same basic configuration regardless of the heating method. Referring to FIG. 1 showing the present embodiment, a rice cooker 3 that is heated in a vessel 2 that is closed by a lid 1 and is heated and cooked by heating, and the heating is performed. The heating means 4, the temperature sensor 5 which detects the temperature of the rice cooker 3, and the rice cooking control means 6 which controls the heating means 4 in the rice cooking mode based on the rice cooker temperature detected by the temperature sensor 5 are provided. Yes. Electric rice cookers have been provided for a long time, and have been steadily working to cook delicious rice. For example, recently, as shown in FIG. 7, a water absorption process in which rice is absorbed by low heat, a cooking process from boiling to high heat and fuzzy thermal power until the temperature starts to rise rapidly after the water disappears, and is heated to about 130 ° C. Then, the baking process to further remove excess moisture, and then lower the temperature to 115 ° C and maintain it for a certain period of time, then lower the temperature to 110 ° C and maintain it, and then the excess steam is blown off. The steaming process that further promotes alpha conversion and increases sweetness is sequentially performed to finish cooking rice. After cooking the rice, the temperature is lowered to a predetermined temperature, and the process proceeds to a temperature maintaining process for maintaining the temperature.

  In addition, while the electric rice cooker is highly functional and multi-functional, as illustrated in FIG. 2 showing the embodiment of the present invention, white rice, quick cooking, classification, germination brown rice, brown rice, There are different types of rice porridge, sushi mushrooms, cooking, and steamed steam, and even if the amount of water is the same, you can set the difference between normal, caustic, soft, and moist. In addition, there are menus other than rice cooking such as washing without rice washing, and cleaning with citric acid washing of bread fermentation, baking, rice ware and lids.

  In addition, it is also known that the ideal rice cooking curve of the rice cooking temperature is determined by determining the number of rice cooking so that ideal rice cooking can be performed according to the number (for example, Patent Document 1).

On the other hand, the multifunctionalization of the electric rice cooker has the advantage of increasing the number of types that can be automatically cooked without increasing the number of cooking appliances, and tends to advance further. For example, an electric rice cooker that can cook rice cooked well from rice regardless of the state of rice before cooking or the state of soup stock is already known (for example, Patent Document 2).
Japanese Patent Laid-Open No. 5-176837 JP 2001-333857 A

  As the present inventor further researches and develops a new automatic cooking, stewed cooking with boiled foods is from the aspect of softening the ingredients, boiling down and burning, penetration of taste, especially penetration in light taste There is a problem that it is difficult to adjust the fire, or people are tied up for a long time due to heating, etc., and if you can cook it automatically, you will pay more attention to the user. When ingenious, I found a technique that can be cooked successfully using the structure of an electric rice cooker.

  An object of the present invention is to provide an electric rice cooker that can successfully and automatically cook boiled cooking for cooking boiled foods based on the detection temperature of a sensor based on such new knowledge.

  In order to achieve the above object, the electric rice cooker of the present invention includes a rice cooker that cooks rice by heating in a closed lid, a heating means that performs the heating, and a temperature that detects the temperature of the rice cooker. In an electric rice cooker equipped with a sensor and a rice cooking control means for cooking rice by controlling the heating means in the rice cooking mode based on the rice cooker temperature detected by the temperature sensor, the stew mode for stewed food and the stew mode are selected And a stew control means for controlling the heating means in a stew mode in which low temperature heating is performed at a lower temperature after initial heating to a predetermined initial heating temperature by selection of the stew mode. The main feature is that the cooking progress of the stew material is determined in the process, and the heating output of the heating means is controlled based on the determination result so that the predetermined cooking progress is satisfied when the initial heating temperature is reached. There.

  In such a structure, it becomes a state which can perform the automatic cooking of a stew by accommodating the rice cooker which put the stewed material in the container body of a lid closed state, and making a heating means work. Such automatic cooking is performed by heating the heating means in the stew mode separately from the rice cooking mode while the stew control means is based on the rice cooker temperature detected by the temperature sensor according to the mode selection by the stew mode selection means. To do. First, the initial cooking is performed by heating up to a predetermined initial heating temperature in the initial heating, and uniformly increasing the temperature of the broth and the stewed material through the convection and disturbance of the broth, thereby softening the stewed material to some extent. However, in the process of initial heating in which the cooking progress of the stewed material with respect to the temperature detected by the temperature sensor is likely to be delayed, the cooking progress of the stewed material is determined, and by controlling the heating output of the heating means based on the determination result, As the stewed material reaches the initial heating temperature, the cooking progress will be at a predetermined level.After that, the temperature will be lowered to a temperature lower than the initial heating temperature and heated at a low temperature. Regardless of the load, the purpose of the initial cooking can be surely achieved and the process can be shifted to low-temperature heating, generation of steam is suppressed, and boiling and scorching are prevented. The combination of low-temperature heating to further soften enough penetration and stewed material taste, brought achieved automatically set as the electric rice cooker stew cooking.

The cooking progress is determined several times.
Control based on the degree of cooking progress for which the initial heating toward the initial heating temperature is determined can be handled in a precise manner corresponding to the number of determinations.

Cooking progress is determined by the temperature drop when the heating output of the heating means is stopped or reduced during initial heating.
In a further configuration, the delay in cooking progress of the stewed material with respect to the temperature detected by the temperature sensor caused by the initial heating appears as a temperature rise delay, and the temperature sensor when the output of the heating means that is initially heating is stopped or reduced From the empirical rule correlating with the temperature drop of the detected temperature, the cooking degree of the stewed material can be accurately determined from the temperature drop.

In a further configuration, the predetermined cooking progress is a point to reach the initial heating temperature in a state where the temperature drop satisfies the predetermined value or more.
From the above empirical rule, when the temperature drop is a predetermined value or more, the stewed material has reached a cooking progress level almost corresponding to the temperature detected by the temperature sensor, and the stewed material does not take time for the unreasonable heating output. Is made to reach a predetermined initial heating temperature at a predetermined degree of cooking progress.

Based on the determination of the degree of cooking progress, determine the cooking load mainly based on the amount of stewed material, and set the conditions for low-temperature heating according to the determined cooking load,
From the empirical rule that the delay in the cooking progress of the stewed material relative to the temperature detected by the temperature sensor correlates with the cooking load of the stewed material, the cooking load of the stewed material can be judged, and the stewed by low-temperature heating under the appropriate conditions I can cook. To do so, the cooking time or temperature for low temperature heating can be adjusted.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

  According to the main feature of the electric rice cooker of the present invention, when a predetermined initial heating temperature is reached, a predetermined cooking progress such as keeping the stewed material soft to some extent is ensured to prevent boiling and scorching. However, by shifting to low-temperature heating that makes the soaked ingredients and the stewed material even softer, stewed cooking can be automatically achieved as set by the electric rice cooker.

The cooking progress is determined several times, according to a further configuration:
The initial heating toward the initial heating temperature is finely handled in accordance with the number of determinations, so that the heating does not become excessive or takes too much time.

According to a further configuration, the degree of cooking progress is determined by the temperature drop when the heating output of the heating means is stopped or reduced during initial heating.
The degree of cooking of the stewed material is accurately determined from the temperature drop associated with this, and cooking can be accomplished successfully.

According to a further configuration, the predetermined cooking progress is a point to reach the initial heating temperature in a state where the temperature drop satisfies a predetermined value or more.
It is possible to ensure that the stewed material has a predetermined degree of cooking progress when the predetermined initial temperature is reached without unreasonably spending time and avoid failure due to excessive or insufficient cooking.

According to the further configuration of determining the cooking load mainly based on the amount of cooking ingredients based on the determination of the degree of cooking progress, and setting the conditions for low-temperature heating according to the determined cooking load,
Stewed cooking can be performed by low-temperature heating in a condition commensurate with the cooking load of the stewed material, and over and under cooking can be eliminated with respect to the cooking load.

  Hereinafter, embodiments of the electric rice cooker according to the present invention will be described in detail with reference to FIGS. 1 to 7 to provide an understanding of the present invention.

  The electric rice cooker according to the present embodiment has the basic configuration described above with reference to FIG. 1, but as the heating means 4, the rice cooker 3 is mainly heated by electromagnetic induction to produce the contents. The heating coil 11 to be heated is used, and the heating coil 11 is disposed so as to generate heat at the bottom of the rice cooker 3 and its outer periphery. The heating means 4 includes a heat retaining heater 12 for heating the body of the rice cooker 3, a metal inner lid 13 for closing the mouth of the rice cooker 3 with a seal packing 13a inside the lid 1 for closing the container 2 The shoulder heater 14 for heating at the shoulder portion of 2 is provided in combination, and various heating processes at the time of cooking rice and heat insulation after cooking are performed. However, the present invention is not limited to this, and the rice cooker 3 and the inner lid 13 may be heated by electromagnetic induction from a heating coil disposed in each part, or the whole may be heated by a heater. It may be a thing.

  The heating coil 11 is subjected to high-frequency driving using the switching function of the IGBT 16 mounted on the driving substrate 15 and is output with a heating capacity necessary at that time. Heating elements such as IGBTs 16 are mounted on the drive substrate 15, and a cooling fan 17 for cooling them is provided in the container body 2. Further, in particular, the IGBT 16 that generates a large amount of heat is brought into contact with the heat sink 18 in order to enhance its cooling effect, thereby facilitating cooling. A control circuit in which a 100 V AC current is directly supplied to the heat retaining heater 12 and the shoulder heater 14 through the power supply circuit 19 and a microcomputer 22 provided inside the operation board 31 provided in the front portion of the driving substrate 15 and the shoulder portion is mounted. Each of the power supplies 23 is supplied with a necessary direct current, and these constitute a control means 6.

  The lid 1 applied to the container body 2 is detachably fitted to the hinge piece 32 pivotally supported so as to be raised and lowered by a hinge pin 131 at the rear part of the container body 2, and is rotated integrally with the hinge piece 32. The upper end of the container 2 can be opened and closed. A spring 33 that biases the lid 1 in the opening direction is exerted on the hinge piece 32 between the hinge piece 32 and the container body 2. A brake mechanism for braking the opening operation by the bias of the spring 33 is provided as necessary, and a lock claw 34 biased by a spring (not shown) is provided so as to lock the lid 1 in a closed position so that the lid 1 does not open freely. Then, the lid 1 is automatically opened by the bias of the spring 33 by rotating the lock claw 34 against the spring.

  The shoulder heater 14 is accommodated in a groove 35 formed on the upper surface of the shoulder portion of the vessel body 2 and is provided with a metal cover 36, and the outer peripheral portion of the inner lid 13 provided inside the lid 1 is in contact with the metal cover 36 and shoulders. The heat of the heater 14 is conducted and the entire opening of the rice cooker 3 is heated uniformly from above. A valve 37 is provided at the center of the lid 1 to release steam appropriately to the outside so that delicious rice can be cooked. The outer wall 41 and the inner wall 42 of the vessel body 2 are connected and integrated at their upper ends by a shoulder member 43 to constitute a vessel made of synthetic resin. Synthetic resin has magnetic permeability, and is effective if the heating coil 11 or the like is provided in a range where the rice cooker 3 is electromagnetically heated, but there is no such effectiveness in other parts, and other members and Can be substituted.

  The lid 1 has a heat insulating structure in which the space between the upper plate 44 and the lower plate 45 made of synthetic resin is filled with a heat insulating material 46, and the valve 37 is inserted into the through hole 47 in the center from the upper side. The steam escape cylinder 48 serving as a knob of the inner lid 13 is elastically engaged so as to be detachable by an elastic bush 49. The body 2 further incorporates a take-up reel 51 for a power cord, and is pivotally supported externally so that a hand handle 52 can be raised and lowered.

  Around the bottom of the inner wall 42 of the vessel body 2, a synthetic resin-made radial coil base 53 is arranged to hold the heating coil 11 from below. A ferrite core 54 is provided in the downward direction formed in each radial part of the coil base 53 to assist the function of the heating coil 11. The temperature sensor 5 passes through the central hole 55 of the inner wall 42 in the central portion of the coil base 53 and contacts the bottom of the rice cooker 3 to detect the temperature of the rice cooker 3.

  As shown in FIG. 2, the operation panel 31 is provided with a liquid crystal display 61 for displaying a menu for cooking and keeping warm, an operation state, a time, and other messages in the central portion. The rice cooking / no washing rice key 62 for selecting the washing-free rice cooking, the reservation key 63 for making the rice cooking time reservation, the cancel key 64 for various inputs, and the heat insulation for artificially starting the heat insulation and selecting the heat insulation state. / Select key 65, Menu key 66 for setting the menu for cooking rice, Cooking key 67 for selecting cooking rice, Cooking 1, 2, 3, and modes such as fermentation, baking, cleaning, reserved water absorption, etc. Operation keys necessary for various settings, such as a pan / cooking key 68, hour key 69 for setting time, and minute key 70, are provided. One of cooking 1, 2, and 3 is, for example, a main stew mode in which the temperature is lowered for a relatively long time, and the other is a stew mode in which the stew is not performed due to a temperature drop, a quasi stew mode in which the time is short even if stew is performed And However, after selecting one stew mode for stewed food, change the cooking time of the user so that it can respond to differences in the type, ingredients, and amount of stew, and others can set cooking modes other than stew. it can. The liquid crystal display unit 61 and its surroundings are configured to display a description mode, lighting display, rotation display, etc. of the setting mode, cooking time, reservation time, cooking or reservation remaining time, cooking state, and the like.

  As shown in FIG. 3, the microcomputer 22 performs heating rice cooking, stew cooking, or the like in accordance with the input from the operation panel 31, based on the temperature information from the temperature sensor 5, the heating coil 11, the heat retaining heater 12, and the shoulder heater 14. , And the cooling fan 17 are driven via respective drivers 71, 72, 73, 74. For this purpose, the microcomputer 22 has, as internal functions, a rice cooking control means 75 for cooking rice, a stew control means 76 for stew cooking, and the like, and the operation panel 31 displays the set state, operation state, elapsed time, remaining time, and the like. It is displayed on the top. Thereby, it will be in the state which can perform the cooking of cooking automatically by accommodating the rice cooker 3 which put the cooking material in the container 2 of the state which closed the lid | cover 1, and making the heating means 4 work. The target stew cooking is stew, soup, meat potato, oden, vegetable stew, etc. in general, but in the above description of the present embodiment, the stew is continued at a temperature below the temperature at which steam generation can be suppressed. The main target is cooking including operation. Such automatic cooking is based on the rice cooker temperature detected by the temperature sensor 5 in accordance with the mode selection by the pan / cooking key 68 which is the cooking mode selection means, but separately from the rice cooking mode described above. This is performed by heating the heating means 4 in the stew mode.

  In the present embodiment, when the stew mode is selected by the bread / cooking key 68, the stew control means 76 heats up to a predetermined initial heating temperature T1 as shown in FIG. For example, the heating means 4 is controlled in a stew mode in which low temperature heating is performed to lower the temperature to T2.

  The initial heating up to a predetermined initial heating temperature T1 is to raise the temperature of the broth and the stewed material therethrough without any convection or disturbance of the broth, so that the cooking is started early and the sterilization or stewed material is softened to some extent. Satisfying to do so, by low-temperature heating by lowering the temperature to a temperature T2 lower than the initial heating temperature T1, the generation of steam is suppressed, and sufficient soaking and boiling of the taste is prevented while preventing crumble and scorching. A stable heating tendency to soften the material is obtained. As a result, stewed cooking can be automatically achieved by an electric rice cooker. In other words, from the aspect of boiling down, scorching, penetration of taste, especially penetration in light taste, it is difficult to control the fire, and there is a problem that people are tied up for a long time, original cooking using an electric rice cooker This can be achieved automatically by heating control in the simmering mode, without being troublesome or constrained.

  Here, low-temperature heating is the difference between whether the taste of the stewed material is easy to soak or soften, or whether the taste of the stewed cooking is not so much in the low-temperature heating, whether the material is not too soft Depending on the type of cooking and the purpose, such as whether or not much moisture is not blown, it can be performed in various heating modes. For example, the maintenance temperature in the low temperature heating is lowered stepwise. The temperature is lowered naturally without heating, or while heating or over a predetermined time. If the first temperature T1 can prevent high-temperature germs, the heating can be compensated for by a subsequent low-temperature heating operation, so that it is not necessary to reach the boiling temperature, for example, 100 ° C. Therefore, there is no problem even if the initial heating temperature T1 is set to about 95 ° C. as illustrated in FIG. 4 and the temperature lowering operation is started, and generation of high-temperature steam and a large amount of steam can be effectively suppressed. In addition, it is advantageous to prevent boiling of materials that are easily boiled. Moreover, although the temperature fall temperature T2 is 85 degreeC in the case of FIG. 4, it can change variously with the difference in a stew material, a stew cooking, and a stew purpose. The degree of cooking progress by low-temperature heating can be variously set according to one or a combination of the set temperature of the temperature T2 and the cooking time t.

  By the way, in order to achieve the above-described stewed cooking as set and desired, according to the inventor's experience, when the initial heating temperature T1 is reached, the stewed material meets the purpose of the initial heating described above. It is important that the degree of cooking progress is. However, the predetermined initial heating temperature T1 and the lowered temperature T2 are the detection temperatures of the temperature sensor 5, and the actual cooking temperature of the stewed material is delayed with respect to the initial heating temperature T1. This is due to the fact that the temperature of the rice cooker 3 precedes the heating of the cooker 3 in order to perform high output heating for the start-up of cooking, and the temperature of the stewed material cannot catch up. If this is slowed down to the initial heating temperature T1, it takes too much time, which may cause cooking to fail. In addition, there is almost no delay or a difference in the degree of delay due to differences in cooking load depending on the amount and type of the stew material. FIG. 7 shows a comparison between a temperature change example (a) of the temperature sensor 5 and a temperature change example (b) when the contents are simplified to be water, and the detected temperature and contents of the temperature sensor 5 are compared. When the temperature is raised or lowered, the degree of deviation is also changed by changing the content amount in five stages from 1500 cc to 200 cc.

  Therefore, in this embodiment, the cooking control means 76 determines the cooking progress of the stewed material during the initial heating process, that is, during the initial heating progress time t0, and when the initial heating temperature T1 is reached based on the determination result. The heating output of the heating means 4 is controlled so as to satisfy a predetermined degree of cooking progress. Thus, during the initial heating process in which the cooking progress of the stewed material with respect to the temperature detected by the temperature sensor 5 is likely to be delayed, that is, during the initial heating progress time t0, the cooking progress of the stewed material is determined. By controlling the heating output of the heating means 4 based on it, the stewed material has a predetermined cooking progress when it reaches the initial heating temperature T1, and then the temperature is lowered to a temperature T2 lower than the initial heating temperature T1. By low-temperature heating, the purpose of the initial cooking can be reliably achieved regardless of the cooking load due to differences in the type and amount of stewed ingredients, and can be shifted to low-temperature heating, suppressing the generation of steam, In addition, the combination of soaking with sufficient taste and low-temperature heating to further soften the stewed material while preventing crumble and scorching, makes stewed cooking into an electric rice cooker Automatically successfully it is often not achieved in the setting as I.

  Such a degree of cooking progress can be determined by the temperature drop when the heating output of the heating means 4 is stopped or lowered during the initial heating time t0. This is because the delay in the cooking progress of the stewed material with respect to the temperature detected by the temperature sensor 5 caused by the initial heating as found by the present inventor appears as a temperature rise delay, and the output of the heating means 4 that is initially heating is stopped or reduced. When the temperature is detected, the temperature detected by the temperature sensor 5 is correlated with the temperature drop ΔT / Δt shown in FIG. 4, and the cooking degree of the stewed material is accurately determined from the temperature drop ΔT / Δt. As an example, the predetermined cooking progress is defined as a point at which the initial heating temperature is reached when the temperature drop ΔT / Δt satisfies a predetermined value or more. Thereby, from the above empirical rule, when the temperature drop ΔT / Δt is equal to or higher than a predetermined value, the cooking material has reached a cooking progress level almost corresponding to the temperature detected by the temperature sensor, and it takes time to reach a reasonable heating output. The stewed material is allowed to reach a predetermined initial heating temperature with a predetermined degree of cooking progress without being applied. The temperature drop ΔT / Δt can also be viewed as the inclination angle of the temperature drop lines L1 to L3 shown in FIG. Here, instead of the high temperature degree ΔT / Δt, it can also be determined how many times the temperature has dropped in a predetermined time, for example, 1 minute.

  In the example shown in FIG. 4, initial heating is performed at a heating output of 1050 W which is the maximum for boiled food until reaching a determination temperature T3 of the cooking progress set before the initial heating temperature T1, for example, 85 ° C. When the temperature rises to 1 and reaches the judgment temperature T3, the heating output is reduced to 600 W and the temperature is lowered for a predetermined time t1, and the temperature drop at that time ΔT / Δt is judged. Repeated initial heating with a heating output of 1050 W again. When a temperature drop ΔT / Δt of a predetermined value α or more is detected, switching to the initial heating with a heating output of 800 W is performed and the initial heating is passed through the judgment temperature point as it is. The temperature rise 2 is performed to reach the temperature T1, and at the same time when the initial heating temperature T1 is reached, the stewed material reaches a predetermined degree of cooking progress. The temperature lowering operation for the determination is always performed for a certain time t1 so that the determination does not vary, but the time required to raise the temperature to the determination temperature T3 by the re-initial heating after the determination is repeated every time. Shorter. Although the determination is performed three times in FIG. 4, the time required to detect the temperature drop ΔT / Δt that is equal to or greater than the predetermined value α is about 1 minute. This is due to the large amount of stewed material. In this example, it is considered that the cooking temperature corresponding to the temperature detected by the temperature sensor 5 has been reached because the third temperature drop line L3 is almost horizontal. In the example shown in FIG. 5, the amount of the stewed material is small and the temperature drop ΔT / Δt at the first determination, that is, the temperature drop line L1 has already been reversed to the temperature rise, so that the heating output is 800 W and the initial heating temperature T1 is reached. Is trying to raise the temperature. As described above, the temperature drop ΔT / Δt does not readily exceed the predetermined value α due to the amount of the stewed material, etc. It is possible to deal with finely and without difficulty, the stewed material can be set to a predetermined degree of cooking without delay. Lowering the heating output of the temperature increase 2 can prevent the cooking progress of the stewed material from becoming inconsistent with the temperature detected by the temperature sensor 5 in the process of increasing the temperature to the initial heating temperature T1. Moreover, the heating at the time of cooking progress determination is effective for setting a temperature lowering condition advantageous for the determination, and is useful for the progress of cooking such as softening the stew material. From the above, the determination of the cooking progress is performed during the temperature raising operation until the initial heating temperature T1 is reached, specifically, between the temperature rising 1 and the temperature rising 2, and between the predetermined temperatures, specifically the determination temperature T3. Thereafter, it is preferable to perform in a temperature range lower than the initial heating temperature T1, and to perform the determination operation almost continuously by repeating high output heating and low output heating in these ranges.

  Further, the cooking load of the stewed material can be determined from an empirical rule in which the delay in the cooking progress of the stewed material with respect to the temperature detected by the temperature sensor 5 correlates with the cooking load of the stewed material. Therefore, it is preferable that the stew control means 76 sets conditions for low-temperature heating according to the determined cooking load. Thereby, stew cooking can be performed by the low temperature heating of the conditions suitable for it. This can be handled by adjusting the cooking time t for low-temperature heating or the temperature T2.

  Here, a specific control example in the example shown in FIG. 4 by the stew control means 76 will be described according to the flowchart shown in FIG. First, when stewed cooking is set, an initial standard cooking time, for example, 120 minutes is displayed on the liquid crystal display unit 61. Thereby, the user can display the cooking time corresponding to the selected stew mode, and can set up the required cooking time or a guideline for determining the end time, making it easy to set up the balance with the progress of other cooking. In addition, depending on the initial setting of the cooking time, stewed cooking can be automatically achieved under standard conditions based on the initial setting of the cooking time without any trouble on the part of the user. In addition, when the user wants to change this according to the type of cooking, taste, and the like as a standard, the set time can be reset by the hour key 69 and the minute key 70. For this purpose, if the standard cooking time is set to the longest time depending on the type and amount of cooking, the user can cope with this by a simple operation to set it short as necessary. Of course, the shortest time may be set between the longest time and the shortest time. When there is no change operation for a predetermined time such as 5 seconds or when the cooked / washed rice key 62 is operated, the cooking time is specified, and the cooked cooking at the cooked time specified when the cooked / washed rice key 62 is operated starts. Then, the cooking timer is started, and the display of the cooking time is switched to the display of the remaining time.

  Next, the operation of temperature increase 1 is started, and the output at the ratio of 16/16 of the heating coil 11 and the output of the ratio of the heat retaining heater 12 and the shoulder heater 14 at 6/16 are determined by the high output at 90% IH. Initial heating is performed until temperature T3 is reached. When the determination temperature T3 or higher, the determination timer t1 is started, and the output at the ratio of 10/16 of the heating coil 11 and the output of the ratio of the heat retaining heater 12 and the shoulder heater 14 at 6/16 are obtained. The temperature is lowered by the output, and it is determined whether the temperature drop ΔT / Δt at that time is greater than or equal to a predetermined value α by the time-up of the determination timer, and if not, the determination operation of the temperature increase of 1 or less is repeated.

  When the temperature drop ΔT / Δt is equal to or greater than the predetermined value α, the process proceeds to the initial heating of the temperature rising 2, starts the heating toward the initial heating temperature T1, and when the initial heating temperature T1 is reached, the heating is performed at the low temperature heating temperature T2 or higher. The output at 8/16 of the coil 11 and the output at the ratio of 6/16 of the shoulder heater 14 off and the heater 14 are heated at a low output at IH 80%, and the temperature is not higher than the low temperature heating temperature T2. The heating coil 11 and the insulation heater 12 are turned off and the shoulder heater 14 is output at a ratio of 6/16, and the temperature is lowered to the low temperature heating temperature T2 and maintained. When the cooking timer expires, the cooked cooking as set is finished. Then, after notifying the end of cooking, the process proceeds to a cooking heat retaining step. The notification may be visually displayed on the liquid crystal display unit 61, but auditory notification such as a buzzer or pseudo sound can be performed instead of or in addition to this. In addition, the user can also make it possible to continue stewed cooking for the required time and the required temperature depending on the degree of completion at that time.

  INDUSTRIAL APPLICABILITY The present invention can be practically used for cooking boiled food in an electric rice cooker, and can be cooked without failure based on the temperature detected by a temperature sensor.

It is sectional drawing of the electric rice cooker which concerns on embodiment of this invention. It is a top view which shows the operation panel of the electric rice cooker of FIG. It is a block diagram which shows the control circuit of the electric rice cooker of FIG. It is a time chart which shows one example of the heating control of the stew mode in the electric rice cooker of FIG. It is a time chart which shows another example of the heating control of the stew mode in the electric rice cooker of FIG. It is a flowchart which shows the specific example of the heating control of FIG. It is the time chart which contrasted the temperature rising characteristic and temperature falling characteristic according to the difference in the amount of contents when the temperature sensor and the contents in the electric rice cooker of FIG. 1 are water. It is a time chart which shows the example of heating control of the rice cooking mode in the electric rice cooker of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Lid 2 Body 3 Rice cooker 4 Heating means 5 Temperature sensor 6 Control means 11 Heating coil 12 Thermal insulation heater 13 Inner lid 14 Shoulder heater 22 Microcomputer 31 Operation panel 62 Rice cooking / washless key 68 Pan / cooking key 61 Liquid crystal display part 66 Menu key 69 Hour key 70 Minute key T1 Initial heating temperature T2 Low temperature heating temperature T3 Judgment temperature t1 Decreasing operation time for judgment

Claims (5)

A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating means that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker temperature based on the rice cooker temperature that the temperature sensor detects. In the electric rice cooker equipped with the rice cooking control means to control and cook rice,
Equipped with a stew mode for stewed foods and a selection means for selecting the stew mode. After the initial heating to a predetermined initial heating temperature by the selection of the stew mode, heating is performed in a stew mode in which the temperature is lower than that. A cooking control means for controlling the means is provided, and the cooking progress of the stewed material is determined in the course of the initial heating, and the heating output of the heating means is set so as to satisfy the predetermined cooking progress when the initial heating temperature is reached based on the determination result. An electric rice cooker characterized by being controlled. The electric rice cooker according to claim 1, wherein the determination of the degree of cooking progress is performed several times. The electric rice cooker according to any one of claims 1 and 2, wherein the degree of cooking progress is determined by a temperature drop when the heating output of the heating means is stopped or reduced during initial heating. The electric rice cooker according to any one of claims 1 to 3, wherein the predetermined cooking progress is a reaching point to an initial heating temperature in a state where the temperature drop satisfies a predetermined value or more. The electric cooking rice according to any one of claims 1 to 4, wherein a cooking load based on the amount of the stewed material is determined based on the determination of the degree of cooking progress, and a condition for low-temperature heating is set according to the determined cooking load. vessel.

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