JP2005296368A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To automatically and successfully cook a soft-boiled egg irrelevant to the temperature of use water in an electric rice cooker. <P>SOLUTION: This electric rice cooker is provided with 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, controlling a heating means 4 in the soft-boiled egg mode for cooking the soft-boiled egg different from the rice cooking mode. This cooker detects an initial temperature T0 in the soft-boiled egg mode and changes the heating control after that by the detected temperature T0. <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.

  Separately, a heating stop period for turning off the rice cooker during hot cooking is provided, and the amount of rice cooked is accurately determined from the temperature drop at the detected temperature and the initial water temperature. It is also known to perform control to change the amount (see, for example, Patent Document 1). Thereby, the optimal heating amount according to the amount of rice cooking can be set.

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 soup stock is already known (for example, Patent Document 2).
JP-A-7-008187 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, if we can make hot spring eggs automatically and stably, we will focus on the high degree of contribution to users. As a result of further experiments and examinations, boiling water is used to make hot spring eggs using the structure of an electric rice cooker. It became clear that it was preferable to use this, and when it was desired to set this as a standard setting, it was considered that some users could put in room temperature water, and the difference in the initial temperature greatly affected the degree of solidification of the hot spring eggs.

  An object of the present invention is to provide an electric rice cooker that can automatically and successfully make hot spring eggs regardless of the difference in temperature of water used, 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. A hot spring egg mode for producing hot spring eggs and a hot spring in an electric rice cooker comprising a sensor and a white rice rice cooking control means for controlling the heating means in the white rice rice cooking mode based on the rice cooker temperature detected by the temperature sensor There is a selection means for selecting an egg mode, and a hot spring egg control means for controlling the heating means in a hot spring egg mode that creates a hot spring egg different from the rice cooking mode by selecting the hot spring egg mode. One feature is to detect the temperature and change the subsequent heating control depending on the detected temperature.

  In such a configuration, the rice cooker in which the rice and water are put in the container with the lid closed is accommodated, and the rice cooking control means controls the heating means in the rice cooking mode, so that the original 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. In particular, the temperature of the water used by the user is determined by detecting the initial temperature in the hot spring egg mode, and the subsequent heating control is changed depending on the detected temperature, and thus the temperature of the water used by the user. Hot spring eggs can be made by heating corresponding to the difference in the degree of solidification of white and yolk due to differences in temperature.

The initial temperature is detected after the elapse of a predetermined time from the start of the hot spring egg mode.
Hot spring egg mode starts from mode setting, but it takes time even if the temperature detected by the temperature sensor reflects the temperature of the water used by the user, and it takes time to stabilize the temperature of the water due to the effect of the egg. Although it takes some time, the detection of the initial temperature after the elapse of a predetermined time from the start of the hot spring egg mode makes it possible to detect the difference in the effect on the coagulation of white and yolk due to the difference in water temperature when starting the hot spring egg mode substantially. The relationship can be correctly determined, and this can be utilized for the subsequent heating control.

In a further configuration, where the initial temperature varies the heating control between the subsequent solidification process temperature and lower temperatures,
If the initial temperature is the coagulation process temperature to make a hot spring egg in which the white and yolk have the degree of coagulation as set by the heating control at the coagulation process temperature, the coagulation will progress substantially when the egg catches up to that temperature On the other hand, if the initial temperature is lower than the coagulation process temperature, the difference in the influence of temperature that the substantial progress of coagulation cannot be obtained even if the egg catches up with that temperature is corrected by changing the subsequent heating control. can do.

In a further configuration where the initial temperature varies the heating control between the subsequent solidification process temperature and higher temperatures,
If the initial temperature is the coagulation process temperature to make a hot spring egg in which the white and yolk have the degree of coagulation as set by the heating control at the coagulation process temperature, the coagulation will progress substantially when the egg catches up to that temperature On the other hand, if the initial temperature is higher than the solidification process temperature, the egg white solidification progresses immediately and the yolk follows it with some delay by changing the subsequent heating control. It can be corrected.

If the initial temperature is the subsequent solidification process temperature, the heating control for maintaining the solidification process temperature is performed for a predetermined time. If the initial temperature is higher than the solidification process temperature, the heating control for maintaining the solidification process temperature is performed for a shorter time than the predetermined time. In the further configuration, after heating up to the solidification process temperature at an output higher than the heating output at the time of maintaining the solidification process temperature, the heating control for maintaining the solidification process temperature is performed for a predetermined time.
While the egg whites and yolks are coagulated by heating at a constant coagulation process temperature, the difference between the case where the initial temperature is the coagulation process temperature, the case where it is high, and the case where it is low can be accommodated.

When the initial temperature is lower than the solidification process temperature, it is necessary to increase the temperature to the solidification process temperature at an output higher than the heating output that maintains the solidification process temperature. In a further configuration that increases the heating output,
When the coagulation temperature of the yolk is lower than the coagulation temperature of the white, the heat effect on the yolk is reduced while rapidly raising the temperature of the low initial temperature water at a heating output higher than the heating output for maintaining the coagulation process temperature. In addition to suppressing early solidification, the heating output is changed depending on whether the initial temperature lower than the solidification process temperature is higher or lower than the predetermined temperature, so that the heating output is excessive or insufficient with respect to the initial temperature. In addition, it is possible to prevent the coagulation balance of the yolk from being lost.

  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 the characteristics of the electric rice cooker of the present invention, the hot spring egg as set can be made automatically and stably using the structure of the rice cooker as it is, regardless of the temperature difference of the water used by the user. .

  The initial temperature is detected after elapse of a predetermined time from the start of the hot spring egg mode. According to a further configuration, the difference in the initial temperature that affects the coagulation of the white and yolk can be correctly reflected, and hot spring eggs can be made more stably. .

  According to a further configuration in which the initial temperature changes the heating control between the subsequent solidification process temperature and a lower temperature, white meat having a different solidification temperature depending on whether the initial temperature is low or not to make hot spring eggs at the solidification process temperature. Correcting the difference in the effect on the yolk, making hot spring eggs more stable.

  The heating control is changed depending on whether the initial temperature is a subsequent solidification process temperature or a higher temperature, and according to a further configuration, the solidification based on whether the initial temperature is high to produce hot spring eggs at the solidification process temperature. Correct the difference in the effect on white and yolk at different temperatures, and make hot spring eggs more stably.

  If the initial temperature is equal to the subsequent solidification process temperature, heating control is performed for a predetermined time, if it is high, heating control for maintaining the solidification process temperature is performed for a period shorter than the predetermined time, and if it is low, the solidification process temperature is maintained. After the temperature is raised to the solidification process temperature at an output higher than the heating output at the time, the heating control for maintaining the solidification process temperature is performed for a predetermined time. When the temperature is the solidification process temperature, the hot spring egg can be made more stably in response to the difference between the high temperature and the low temperature.

  When the initial temperature is lower than the solidification process temperature, when the initial temperature is lower than when the initial temperature is higher than the predetermined temperature, the temperature is raised to the solidification process temperature at a higher output than the heating output that maintains the solidification process temperature. However, according to the further configuration in which the heating output is increased, there is an excess or deficiency in the heating output with a high temperature rise from the low initial temperature corresponding to the solidification temperature of the yolk being lower than the solidification temperature of the white. Prevents the coagulation balance of white and yolk from being lost, and makes hot spring eggs more stable.

  Hereinafter, embodiments of the electric rice cooker according to the present invention will be described in detail with reference to FIGS. 1 to 6 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, the process is carried out so as to obtain a standard state in which white and yolk have an appropriate degree of coagulation.

  The hot spring egg mode is selected by the operation of the pan / cooking key 68 and is started by the rice cooking / washless rice key 62. The hot spring egg control means 76 is based on the rice cooker temperature detected by the temperature sensor 5, but separately from the rice cooking mode. In the hot spring egg mode, the heating means 4 is controlled to make hot spring eggs. In the present embodiment, in particular, as shown in FIGS. 4 and 5, for example, the initial temperature T0 in the hot spring egg mode is detected, and the subsequent heating control based on the detected temperature T0 is, for example, the example shown in FIG. 4 and FIG. It changes like the difference from the example shown in. By detecting the initial temperature in the hot spring egg mode in this way, the temperature of the water used by the user is clarified, and the subsequent heating control is changed depending on the detected temperature and thus the temperature of the water used by the user. Hot spring eggs can be made by heating corresponding to differences in the degree of solidification of white and yolk due to differences in water temperature. As a result, regardless of the temperature difference of the water used by the user, the hot spring eggs as set can be made automatically and stably using the structure of the electric rice cooker as it is.

  Here, the initial temperature is detected after a predetermined time t0 has elapsed from the start of the hot spring egg mode. Although the hot spring egg mode starts from the mode setting, it takes time even if the temperature detected by the temperature sensor 5 reflects the temperature of the water used by the user, and it takes time. This corresponds to the time required to stabilize, and the difference in water temperature when starting the hot spring egg mode substantially by detecting the initial temperature T0 after a predetermined time t0 has elapsed since the start of the hot spring egg mode. Can be determined more correctly, and the relationship between the differences in the effect on the coagulation of the white and yolk due to the difference can be correctly determined and used for the subsequent heating control. As a result, the difference in the initial temperature T0 that affects the coagulation of white and yolk is correctly reflected in the heating control in the hot spring egg mode, and hot spring eggs can be made more stably. Here, until the initial temperature T0 is detected, as shown in the examples of FIGS. 4 and 5, all of the heating coil 11, the heat retaining heater 12, and the shoulder heater 14 are turned off, that is, heating is not yet started. This is suitable for detecting an appropriate initial temperature.

  Therefore, when the heating control is changed between the case where the initial temperature T0 is the subsequent solidification process temperature T1 and the case where the initial temperature T0 is lower than that, the white and yolks are heated by the heating control at the uniform solidification process temperature T1. However, if the initial temperature T0 is the solidification process temperature T1, the solidification will proceed substantially when the egg catches up with that temperature, whereas the initial temperature T0 is solidified. If the temperature is lower than the process temperature T1, the difference in the temperature effect that the substantial progress of coagulation cannot be obtained even if the egg catches up with that temperature, the subsequent heating control, that is, maintaining the coagulation process temperature after detecting the initial temperature. It can be corrected by changing the heating control including, as shown in FIG. 4 and FIG. In the example shown in FIGS. 4 and 5, when the initial temperature T0 is equal to the solidification process temperature T1, the heating control for maintaining the solidification process temperature T1 is performed for a predetermined time t1, whereas the initial temperature T0 is higher than the solidification process temperature T1. Is lower than the heating output when maintaining the coagulation process temperature T1, the temperature is increased quickly until the coagulation process temperature T1 is reached by the heating output higher than the heating output when maintaining the coagulation process temperature T1, and the heating control for maintaining the coagulation process temperature T1 is performed for a predetermined time t1 Like to do. As a result, it is possible to make hot spring eggs more stably by correcting the difference in influence on white and yolk with different solidification temperatures depending on whether the initial temperature T0 is low or not when making hot spring eggs by heating control of the solidification process temperature T1. .

  On the other hand, the heating control is changed as shown in FIG. 5 with the one-dot chain line and the broken line distinguished between the case where the initial temperature T0 is the same as the subsequent solidification process temperature T1 and the case where the initial temperature T0 is higher than that. When the initial temperature T0 is the coagulation process temperature T1, the egg will be used to make a hot spring egg in which the white and yolk have the coagulation degree as set by the heating control at the coagulation process temperature T1 that is uniformly set in advance. When the temperature catches up, the solidification substantially proceeds, whereas when the initial temperature T0 is higher than the solidification process temperature T1, the solidification of the egg white proceeds immediately and the yolk follows with a slight delay. The effect difference can be corrected by changing the subsequent heating control. In the example shown in FIG. 5, when the initial temperature T0 is equal to the solidification process temperature T1, the heating control for maintaining the solidification process temperature T1 is performed for a predetermined time t1, whereas the initial temperature T0 is higher than the solidification process temperature T1. The heating control for maintaining the coagulation process temperature T1 is performed for a time t2 shorter than the predetermined time t1. As a result, the hot spring eggs can be made more stably by correcting the difference in the influence on the white and yolk with different solidification temperatures depending on whether the initial temperature T0 is high or not when making the hot spring eggs at the solidification process temperature T1.

  In summary, if the initial temperature T0 is the subsequent solidification process temperature, the heating control for maintaining the solidification process temperature T1 is performed for a predetermined time t1, and if it is higher than the solidification process temperature T1, the heating control for maintaining the solidification process temperature T1 is performed. The time t2 is shorter than the predetermined time t1, and if lower, the temperature is raised to the coagulation process temperature T1 with a higher output than the heating output when maintaining the coagulation process temperature T1, and then heating control for maintaining the coagulation process temperature T1 is performed. Time t1 will be performed. Thereby, while trying to solidify egg white and yolk by heating at a constant coagulation process temperature T1, it is possible to cope with the difference between the case where the initial temperature T0 is higher than that of the coagulation process temperature T1 and the case where it is lower. .

  Further, in the present embodiment, in the case where the initial temperature T0 is lower than the solidification process temperature T1, as shown in FIGS. 4 and 5, the heating output (heating coil 400W, The temperature is raised to the solidification process temperature T1 at a higher output (heating coil 800W, temperature rise toward 70 ° C. with the heat insulation heater and shoulder heater 6/16) than the heat retention heater and shoulder heater 6/16). The initial temperature T0 is higher than the predetermined temperature T3 shown in FIGS. 4 and 5, and the output in the case shown in FIG. 5 (heating coil 400W, heat retaining heater, shoulder heater 6/16 toward 70 ° C. In the case shown in FIG. 4, which is lower than the temperature increase), a higher output (temperature increase toward 70 ° C. in the heating coil 800 W, the heat retaining heater, and the shoulder heater 6/16) is achieved. As a result, when the coagulation temperature of the yolk is lower than the coagulation temperature of the white, the water to the yolk is rapidly heated while the water at the low initial temperature T0 is rapidly heated at a heating output higher than the heating output maintaining the coagulation process temperature T1 In addition to suppressing the early solidification by reducing the influence, the initial output T0 lower than the solidification process temperature T1 is heated to the initial temperature by changing the heating output depending on whether it is higher or lower than the predetermined temperature T3. It is possible to prevent the output from becoming excessive and insufficient and from losing the coagulation balance of white and yolk. As a result, hot spring eggs can be made more stably.

  Hereinafter, a more detailed control example by the microcomputer 22 will be described with reference to the flowchart shown in 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 T0 is lower than 50 ° C., for example, and the heating control is changed accordingly. 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. This is a standard setting and encouraged by the description on the sales side, description in the instruction manual and catalog, etc., but it corresponds to the fact that normal temperature water or appropriate hot water may be added, and the temperature of the input water This also corresponds to the initial temperature difference due to the relationship between the amount of egg and the amount of input egg. In other words, when the initial water temperature is 50 ° C. or higher and lower than 70 ° C., where the temperature detected by the temperature sensor 5 is settled in about 60 seconds after the egg and boiling water that is moderately submerged are added, B is the standard state. The hot spring egg timer is started at the standard time t1, for example, a setting of 30 minutes to make a standard hot spring egg, whereas if the initial water temperature is higher than 70 ° C., white or yolk The hot spring egg timer standard time is set to a time t2 shorter than 30 minutes so as not to solidify too much. On the other hand, if the initial water temperature is A, which is lower than 50 ° C., the ratio of the heating coil 16/16, the warming heater 6/16, and the shoulder heater 6/16, the hot spring egg is produced at a high output of 80% IH. After an early start up to the temperature T1 to be created, the hot spring egg timer is started with the standard setting time t1 of 30 minutes.

  In this way, the hot spring egg timer starts and enters into substantial control for automatically creating hot spring eggs, the time display shifts from the display of the set time to the display of the remaining time, and the temperature of the heating coil and the heat insulation heater is exceeded at the temperature T1 or higher. Turns off and heats the shoulder heater 14 with an output at a ratio of 6/16, and outputs the output at a ratio of the heating coil 8/16, the heat retaining heater and the shoulder heater 6/16 at a temperature less than T1, at an IH 70% drive The heating is repeated and 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 there is no rice cooker, it notifies the absence of pan and turns off the power. 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.

  Moreover, as shown in FIGS. 4 and 5, by keeping the resulting hot spring egg at about 60 ° C., it can be eaten deliciously even if time passes. This heat retention is suitable, for example, at about 60 to 63 ° C., in which coagulation of white and yolk does not proceed and does not rot.

  INDUSTRIAL APPLICABILITY The present invention can be practically used for automatic cooking of hot spring eggs in an electric rice cooker, and the hot spring eggs can be obtained stably in response to the fact that the temperature of the water used is not necessarily low.

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 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 (5)

A rice cooker that cooks rice by heating in a container 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 as a heating means based on the rice cooker temperature detected by the temperature sensor In the electric rice cooker equipped with white rice rice control means to control the rice in the mode and perform white rice rice cooking,
Hot spring egg mode to make hot spring eggs, selection means to select hot spring egg mode, and hot spring egg control means to control heating means in hot spring egg mode to make hot spring eggs different from rice cooking mode by selection of hot spring egg mode An electric rice cooker characterized by detecting the initial temperature in the hot spring egg mode and changing the subsequent heating control according to the detected temperature. The electric rice cooker according to claim 1, wherein the initial temperature is detected after a predetermined time has elapsed from the start of the hot spring egg mode. The electric rice cooker according to any one of claims 1 and 2, wherein the heating control is changed depending on whether the initial temperature is a subsequent solidification process temperature or a lower temperature. The electric rice cooker according to any one of claims 1 and 2, wherein the heating control is changed depending on whether the initial temperature is a subsequent solidification process temperature or a higher temperature. When the initial temperature is lower than the solidification process temperature, the heating power for maintaining the solidification process temperature is increased to the solidification process temperature when the initial temperature is lower than the predetermined temperature higher than the predetermined temperature. The electric rice cooker of any one of Claims 2-4 which makes an output high.

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