JP2005296367A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To automatically and successfully cook a soft-boiled egg, which is tastefully eaten even after a lapse of a time, in an electric rice cooker. <P>SOLUTION: This electric rice cooker is provided with a polished rice cooking control mode controlling a heating means in a polished rice cooking mode to cook the polished rice, a soft-boiled egg mode for cooking the soft-boiled egg, a selecting means of selecting the soft-boiled egg, and a soft-boiled egg control means, by the selection of the soft-boiled egg, securing environment of a temperature T1 for cooking the soft-boiled egg different from the rice cooking mode, and controlling the heating means 4 in the soft-boiled egg mode for retaining the heat. <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. 9, 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, cooked rice, and rice bran. Even if the amount of water is the same, you can set the difference between normal, caustic, soft rice, and rice cake. 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.

By the way, the multifunctionalization of the electric rice cooker has an advantage that the number of types that can be automatically cooked without increasing the number of cooking appliances increases, and tends to further advance. 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 stock is already known (for example, Patent Document 1).
JP 2001-333857 A

  As the present inventor further researches and develops a new automatic cooking, the hot spring egg is one in which the white is not completely solidified and the yolk is appropriately solidified. The solidification temperature of the yolk is 68 ° C. and the solidification temperature of the white is 72. Although it is said to be ° C., temperature setting and temperature management are difficult, and it is difficult to stably obtain the same state. Therefore, focusing on the high degree of contribution to users if automatic and stable hot spring eggs can be made, as a result of further experiments and studies, we found a method that can successfully make hot spring eggs using the structure of an electric rice cooker. It was.

  An object of the present invention is to provide an electric rice cooker that can automatically and successfully make hot spring eggs based on such new knowledge and that can be eaten deliciously even over time.

  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. Sensor, white rice cooking control means for controlling the heating means in the white rice cooking mode based on the temperature of the rice cooker detected by the temperature sensor, the hot spring egg mode for making the hot spring egg, and the selection means for selecting the hot spring egg mode And the hot spring egg control means for controlling the heating means in the hot spring egg mode for maintaining the temperature after securing the temperature environment for making the hot spring egg different from the rice cooking mode by selecting the hot spring egg mode. It is a feature.

  In such a configuration, the rice cooker containing white rice and water is accommodated in the container with the lid closed, and the white rice cooking control means controls the heating means in the white rice cooking mode, so that the original white rice cooking is performed. However, by containing a rice cooker containing eggs and water and making the heating means work in the hot spring egg mode, hot spring eggs can be made automatically. In such automatic cooking, the hot spring egg control means heats the heating means in the hot spring egg mode separately from the rice cooking mode while the hot spring egg control means is based on the rice cooker temperature detected by the temperature sensor according to the mode selection by the hot spring egg mode selection means. To execute. Specifically, by automatically ensuring the temperature environment where you can make hot spring eggs, you can automatically make hot spring eggs as set using the structure of the rice cooker as it is, and after that time will pass Even if you keep it warm, you can eat it.

  The electric rice cooker of the present invention is also detected by a rice cooker that cooks rice by heating in a closed lid, a heating means that performs the heating, a temperature sensor that detects the temperature of the cooker, and a temperature sensor. By controlling the heating means in the white rice cooking mode based on the rice cooker temperature, the white rice cooking control means for making the white rice rice, the hot spring egg mode for making the hot spring egg, the selection means for selecting the hot spring egg mode, and the selection of the hot spring egg mode In addition to the rice cooking mode, it has a hot spring egg control means for controlling the heating means in the hot spring egg mode for keeping warm after maintaining a temperature range suitable for making hot spring eggs for a predetermined time. Yes.

  In such a configuration, compared with the case of the above one feature, in particular, in the hot spring egg mode, the temperature range suitable for making the hot spring egg is set based on a simple relationship between the predetermined time for maintaining the temperature range. A hot spring egg with solidified white and yolk can be stably obtained according to the temperature and the maintenance time.

In a further configuration, the heat insulation is performed at a temperature lower than the temperature at which the hot spring egg is made,
By keeping the temperature at a lower temperature than the temperature at which hot spring eggs are made, the resulting hot spring eggs can be kept warm while suppressing the progress of the solidification state.

The temperature to make hot spring eggs is below the upper limit temperature at which the white meat does not solidify,
The degree of freedom for setting the solidification state of the yolk can be increased by heating time by ensuring that the white is not solidified.

  The heat retention temperature is a temperature range in which the solidification state of the hot spring egg does not proceed. In a further configuration, the hot spring egg can be kept warm without progress of the solidification state.

When heating up to the temperature to make hot spring eggs, heat at high output, maintaining the temperature after heating is reduced and heated, and heat insulation after making hot spring eggs further reduces output and heats, In a further configuration,
Heat up to the temperature to make hot spring eggs with high output and start up early to suppress the temperature rise of the yolk on the white, delay the start or progress of the coagulation of the yolk with a low coagulation temperature, and then maintain the temperature The temperature difference between white and yolk is reduced by the amount that the heating output is reduced, and the coagulation temperature of the white and yolk is achieved according to the difference in the solidification temperature of the white and the yolk is solidified according to the setting. Be made. In addition, the hot spring eggs can be kept warm without any progress in coagulation due to overshooting against the heat retention temperature, and the total heating amount increases unnecessarily as a low output.

  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 employed alone or in combination in various combinations as much as possible.

  According to one feature of the electric rice cooker of the present invention, in addition to the white rice rice cooker, the hot spring egg is automatically set as set by using the structure of the rice cooker as it is by selecting the hot spring egg mode, and thus stable. It can be made in a solidified state, and it can be kept warm and eaten deliciously over time.

  According to another characteristic of the electric rice cooker of the present invention, compared with the case of the one characteristic, it is particularly suitable for setting a simple relationship between the temperature suitable for the hot spring egg to make it and its maintenance time. It can be obtained stably with a high degree of solidification.

  Insulation is carried out at a temperature lower than the temperature at which the hot spring egg is made. According to a further configuration, the hot spring egg can be kept warm with no further clotting, so that it can be eaten deliciously even over time. .

  The temperature to make hot spring eggs is below the upper limit temperature at which the white meat does not coagulate. According to a further configuration, the degree of freedom of setting the solidification state of the yolk can be increased within the range where the white meat does not coagulate, and the heating temperature and time can be set by the user. Is suitable for setting or selecting.

  Insulation temperature is a temperature range where the solidification state of the hot spring egg does not proceed. According to a further configuration, the hot spring egg can be kept warm in its solidification state so that it can be eaten more deliciously over time. it can.

  When heating up to the temperature to make hot spring eggs, it is heated at high output, maintaining the temperature after heating is reduced and heating, and heat insulation after making hot spring eggs is further heated to reduce output, According to a further configuration, the start or progress of solidification is delayed due to a large temperature difference between the yolk and white during the temperature rise stage, and the white and yolk are solidified while maintaining the subsequent rise temperature while reducing the temperature difference. The degree of solidification as set using the difference in temperature can be obtained stably. In addition, it is easy to prevent overheating at the proper temperature and mischievous increase in the total heating amount.

  Hereinafter, embodiments of the electric rice cooker according to the present invention will be described in detail with reference to FIGS. 1 to 8 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 hot spring egg mode in which so-called hot spring eggs are made in a standard mode, and the other is a stew mode in which boiled foods are made, another cooking mode, and the like. However, after the hot spring egg mode is selected, the difference in the degree of coagulation can be set by changing the cooking time and temperature by the user. 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 cooking such as cooking rice and hot spring eggs according to the input from the operation panel 31, based on the temperature information from the temperature sensor 5, the heating coil 11, the insulation heater 12, the shoulder. The 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, white rice cooking control means 75 for white rice cooking, hot spring egg control means 76 for making hot spring eggs, etc., and the setting state, operating state, elapsed time, remaining time, etc. Is displayed on the operation panel 31. As a result, the rice cooker 3 in which white rice and water are put in the container 2 with the lid 1 closed is accommodated and the heating means 4 is operated, so that the rice can be cooked. By storing the cooked rice cooker 3 and using the heating means 4, a hot spring egg can be made. The hot spring egg has a minimum requirement that the white meat does not solidify and can have various differences in the degree of solidification and the degree of solidification of the yolk. Here, standard conditions are set and executed so that whites and yolks have appropriate coagulation degrees.

  Referring to FIG. 4, the outline of the control of white rice cooking will be described. By selecting the white rice by operating the menu key 66 in FIG. 5, the white rice cooking mode can be selected. While the rice cooking control means 75 is based on the rice cooker temperature which the temperature sensor 5 detects, the heating means 4 is heated and controlled in the white rice cooking mode. Specifically, when the detected temperature of the temperature sensor 5 is as high as 60 ° C. or higher, a waiting routine for starting the following rice cooking operation after waiting for 60 ° C. to prevent continuous rice cooking, a reference time for water absorption The initial temperature measurement routine, the water absorption routine for maintaining the temperature for a predetermined time set based on the initial temperature after reaching the water absorption temperature, and absorbing the water, and the temperature increase until boiling after the water absorption is performed for the predetermined time A warming routine, a cooking routine that keeps boiling from the boiling point and cooks, a steaming routine that keeps the temperature a little higher than the boiling temperature after a sudden rise in temperature due to the absence of moisture by cooking, Finish cooking rice. When the cooked white rice is finished, the temperature of 65 ° C. that keeps the gloss of the rice is maintained for 7 hours, for example, and then the temperature shifts to 68 ° C., which is slightly higher. After the heat insulation at ℃, heat insulation that prioritizes anti-corruption is performed.

  FIG. 5 shows a temperature curve in such a rice cooking mode and occasional heating condition examples. Based on the initial water temperature determination in the heating coil 11, the heat retaining heater 12, and the shoulder heater 14 off, the water absorption temperature is 50 ° C. The heating coil 800W, the heat retaining heater 0/16, and the shoulder heater 6/16 are continuously heated until reaching the temperature, and thereafter the water absorption temperature is turned on and off at this output depending on whether the water absorption temperature is higher or lower than a predetermined time. maintain. When the water absorption is completed, the heating in the heating coils 1150 to 920 W, the heat retaining heater 0/16, and the shoulder heater 6/16 is continuously raised until boiling. After boiling, the heating in the heating coils 8/16, 700 W, the heat retaining heater 10/16, and the shoulder heater 6/16 is continued until the water is exhausted and the temperature is rapidly increased. So-called cooking. After cooking, steaming heating of about 110 ° C is performed for a predetermined time by heating with heating coil 800W, heat insulation heater 10/16, shoulder heater 6/16, and when this is completed, the temperature is lowered to 72 ° C and transferred to heat insulation to maintain it. doing. Since this heat retention causes condensation and rot when a temperature difference occurs around the rice, a balanced heating from the surroundings by a heating coil, a heat retaining heater, and a shoulder heater is preferable.

  On the other hand, the outline of the control of the hot spring egg mode will be described with reference to FIG. 6. The hot spring egg mode is set by the selection of cooking 1 by the pan / cooking key 68, and the hot spring egg control means 76 detects the temperature sensor 5. While based on the rice cooker temperature, the heating means 4 is controlled to be heated in the hot spring egg mode. Specifically, a routine for determining the initial water temperature, a temperature raising routine for raising the temperature environment to create a hot spring egg based on the initial water temperature, and a temperature adjustment or heating routine that satisfies the temperature environment over time for producing the hot spring egg Run in a timely manner to make hot spring eggs. Thereafter, the temperature is kept at 60 ° C.

  In this way, by automatically ensuring the temperature environment where hot spring eggs can be made, hot spring eggs can be made automatically using the structure of the rice cooker as it is, and the time has elapsed due to subsequent heat insulation. Even if you keep it warm, you can eat it. Here, as a temperature environment for making hot spring eggs, a temperature range suitable for making hot spring eggs, for example, around 70 ° C., is maintained for a predetermined time, for example, about 30 minutes, and then kept warm, to make hot spring eggs. From a simple relationship between a suitable temperature range and a predetermined time for maintaining it, a hot spring egg in which white and yolk are solidified can be stably obtained in accordance with the set temperature and maintenance time.

  In the specific example shown in FIG. 7, the initial water temperature is determined by turning off the heating coil, the heat retaining heater, and the shoulder heater, and based on that, the high output of the heating coil 800W, the heat retaining heater 6/16, and the shoulder heater 6/16 is continued. The temperature is raised to, for example, 70.degree. Next, when the temperature T1 is reached, the output of the heating coil 400W, the heat retaining heater 6/16, and the shoulder heater 6/16 is repeatedly turned off at a temperature T1 or higher, and turned on at a temperature lower than T1, and the temperature T1 for making a hot spring egg is set for a predetermined time. It keeps for t1 and makes hot spring eggs. Thereafter, the hot spring eggs are kept at a temperature T2 lower than the temperature T1 for producing the hot spring eggs, for example, 60 ° C., for example, at a lower output of the heating coil 40W, the warming heater 6/16, and the shoulder heater 6/16. Here, the heat retaining temperature T2 is lower than the gloss of rice and the heat retaining temperature of 65 ° C., but there is no particular sanitary problem because it is less likely to rot than rice.

  In this way, by performing the heat insulation at a temperature T1 for producing the hot spring egg, for example, at a temperature lower than about 70 ° C., the heat insulation temperature T2 is lower than the temperature for producing the hot spring egg. To keep warm. In particular, the temperature T1 at which the hot spring egg is formed is the upper limit temperature at which the white meat does not solidify, for example, 72 ° C. or less as described above. Increase the degree of freedom. In addition, since the temperature T2 is within a temperature range in which the solidification state of the hot spring egg does not proceed, that is, 60 ° C. before and after 68 ° C. or less, the hot spring egg can be kept warm without the progression of the solidification state. The incubation temperature is empirically set to 60 to 63 ° C., and the egg white does not solidify and does not rot.

  Also, when the temperature rises to the temperature T1 at which the hot spring egg is made, it is heated at a high output. To maintain the temperature after the temperature rise, the output is reduced and heated, and after the hot spring egg is made, the output is further reduced. By heating, up to the temperature T1 at which hot spring eggs are made, it is heated at a high output and aimed at an early start-up, suppressing the temperature rise of the yolk on the white, and the start or progress of the coagulation of the yolk with a low coagulation temperature Set the degree of coagulation of the yolk against the white according to the difference in the coagulation temperature of the white and the yolk while reducing the temperature rise difference between the white and the yolk by reducing the heating output by maintaining the temperature afterwards. Achieved on the street and transferred to heat insulation. In addition, the hot spring eggs can be kept warm without any progress of coagulation due to overshoot with respect to the warming temperature T2 as a low output, and without the total heating amount unnecessarily increasing.

  Here, a detailed control example in the hot spring egg mode that is more practical will be described with reference to FIG. The hot spring egg mode is set by selecting the cooking 1 with the bread / cooking key 68, and the control in the hot spring egg mode is started by operating the rice cooking / non-washed rice key 62. First, after elapse of a predetermined time, for example, after waiting for 60 seconds, it is determined whether the initial water temperature is less than 50 ° C., thereby changing the heating control. For example, as described above, it is advantageous that the rise to the temperature T1 for producing the hot spring egg is quick, and from the problem of sterilization, boiling water or hot water is added to execute the hot spring egg mode. Although standard settings are made and encouraged by sales side explanations, instruction manuals, catalogs, etc., room temperature water or appropriate hot water may be introduced. In other words, when the initial water temperature is 50 ° C. or higher and lower than 70 ° C., which is settled in about 60 seconds after the egg and boiling water to the extent that it is moderately submerged, the hot spring egg timer is the standard time t1 as it is. For example, a standard hot spring egg can be made by starting at a setting of 30 minutes, while the standard time of the hot spring egg timer is set to 30 so that white and yolk do not coagulate too much when the initial water temperature is 70 ° C. or higher. Start with a shorter setting than minutes. Conversely, if the initial water temperature is as low as less than 50 ° C., the ratio of the heating coil 16/16, the warming heater 6/16, and the shoulder heater 6/16 up to the temperature T1 at which hot spring eggs are produced at a high output of 80% IH. After early start-up, start the hot spring egg timer with the standard setting of 30 minutes.

  In this way, the hot spring egg timer is started and substantive control for automatically producing hot spring eggs is entered. The time display is shifted from the display of the set time to the display of the remaining time. Is turned off and heating is performed at a ratio of 6/16 of the shoulder heater 14, and when the temperature is less than T1, the output is at the ratio of the heating coil 8/16, the heat retaining heater and the shoulder heater 6/16, and driven at 70% IH The heating process is repeated until the temperature T1 is maintained until the hot spring egg timer expires to automatically make the hot spring egg.

  When the hot spring egg timer expires, the end of the hot spring egg mode is displayed as a notice, a notification is given by sound or pseudo sound, and the remaining time is displayed instead of the remaining time to indicate the elapsed time in the warm state. Thereby, the problem of eating after excessive heat insulation can be avoided. Subsequently, the heating coil 11, the warming heater 12 and the shoulder heater 14 are turned off when the temperature is equal to or higher than the heat retaining temperature T2, and if the temperature is lower than the heat retaining temperature T2, the output at the ratio of the heating coil 8/16, the heat retaining heater and the shoulder heater 6/16 is obtained. In addition, while repeating the heating at the IH 70% drive to maintain the heat retaining temperature T2, the determination of the presence or absence of the rice cooker 3 and the presence or absence of the cancel key operation is repeated. When no rice cooker is detected, the pan is informed and the power is turned off. Further, when the cancel key operation is detected, the heat retention mode is terminated and the apparatus is on standby.

  In this control, even if the cooked rice / non-washed rice key during heat retention in the hot spring egg mode is operated, it is not accepted and the corresponding operation is not performed. Further, even if the heat insulation switch is operated during the standby, it is not accepted and the hot spring egg insulation is not shifted to. This is because it is not suitable for warming rice.

  INDUSTRIAL APPLICABILITY The present invention can be practically used for cooking boiled food with an electric rice cooker, can increase the added value of the equipment, and can be used by the user.

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 flowchart which shows the main control operation | movement of the white rice rice cooking mode in the electric rice cooker of FIG. It is a time chart which shows one example of the heating control of FIG. It is a flowchart which shows the main control operation | movement of the hot spring egg mode in the electric rice cooker of FIG. It is a time chart which shows one example of the heating control of FIG. It is a flowchart which shows the further detailed heating control example of the hot spring egg mode in this Embodiment. 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

Claims (6)

A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating unit that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker that is based on the rice cooker temperature detected by the temperature sensor White rice cooking control means to control white rice cooking in mode, hot spring egg mode to make hot spring egg, selection means to select hot spring egg mode, and hot spring egg mode selection, hot spring egg different from rice cooking mode An electric rice cooker comprising: a hot spring egg control means for controlling a heating means in a hot spring egg mode in which heat is maintained after securing a temperature environment to be made. A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating unit that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker that is based on the rice cooker temperature detected by the temperature sensor White rice cooking control means to control white rice by controlling in mode, hot spring egg mode to make hot spring egg, selection means to select hot spring egg mode, hot spring egg mode different from cooking rice mode by selection of hot spring egg mode An electric rice cooker comprising: a hot spring egg control means for controlling a heating means in a hot spring egg mode for keeping warm after maintaining a temperature range suitable for making for a predetermined time. The electric rice cooker according to any one of claims 1 and 2, wherein the heat insulation is performed at a temperature lower than a temperature for producing the hot spring egg. The electric rice cooker according to claim 3, wherein the temperature for producing the hot spring egg is not more than an upper limit temperature at which the white meat does not solidify. The electric rice cooker according to any one of claims 3 and 4, wherein the heat retaining temperature is a temperature range in which a solidified state of the hot spring egg does not proceed. When heating up to the temperature to make hot spring eggs, heat at a high output, maintaining the temperature after the temperature rises to reduce the output and heating, and keeping the temperature after making the hot spring eggs to heat by further reducing the output The electric rice cooker of any one of claim | item 1 -5.

Images