JP2005304523A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To constantly provide boiled rice with a delicious eating quality without imposing a burden to a user by just setting a time of soaking the rice before starting the rice cooking and executing an optimal water absorbing process fitted thereto in a rice cooker soaking the rice put in a pot before starting the rice cooking and cooking the rice. <P>SOLUTION: A soaking time setting means 4 sets a time of soaking the rice from putting the rice and water in the pot 1 to starting the rice cooking, a soaking time counting means 5 measures a time from the time of setting the soaking time by the soaking time setting means 4, and a heating control means 7 controls the heating means 2 heating the pot 1. The heating control means 7, when the time counted by the soaking time counting means 5 reaches the time set by the soaking time setting means 4, starts the cooking operation and adjusts a time of a water absorbing process to make the water absorbing state of the rice, when the water absorbing process for absorbing the water into the rice in the pot 1 is finished, into a predetermined condition based on the time set by the soaking time setting means 4. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice cooker that immerses rice in a pot before starting rice cooking to cook rice.

  In general, in order to obtain delicious rice, it is known that rice should be cooked after sufficient water is contained in the rice. The water absorption process at the time of cooking rice is a process of causing the rice to absorb water at a temperature equal to or lower than the gelatinization temperature (60 to 70 ° C.) of the rice. Rice has a water content of about 15% in the state of polished rice, but when it is absorbed to a saturated state, the water content is about 30%. In general, the higher the water immersion temperature, the shorter the time to reach the saturated state is 2 hours or more at a water temperature of 5 ° C., about 1 hour at a water temperature of 20 ° C., and about 20 minutes at a water temperature of 60 ° C. When rice that has absorbed water in a saturated state is cooked, water and heat are distributed to the center of the rice grain, and rice with a good taste without a core is cooked.

  Therefore, in conventional rice cookers, applying this principle, a water absorption process is performed at a high temperature of 40 to 50 ° C. for 20 minutes, the water is absorbed in a short time, and then cooked. Rice cooking is performed after water is absorbed for a certain time at a temperature lower than the crystallization temperature (see, for example, Patent Document 1).

In addition, as the usage of the user, because there are not a few cases where it is prematurely flooded before the start of rice cooking, the time until the rice cooking start operation is performed after the pan is set is automatically measured and measured. Some control the water absorption process according to the water immersion time (for example, see Patent Document 2).
Japanese Patent Publication No.59-24815 JP-A-6-253972

  However, in the rice cooker described in Patent Document 1, since a water absorption step for adding enough water to the rice after the start of rice cooking is provided, when the water is pre-immersed before the start of rice cooking, the water is saturated until saturated. As a result, the cooked rice was further submerged at a high temperature. As a result, the structure of the surface of the rice collapsed and became sticky rice, resulting in poor taste.

  In addition, in the rice cooker described in Patent Document 2, the user sets the pot in the rice cooker, starts the water immersion, and manages the time until the time that the user wants to infiltrate passes. Since rice cooking start operation had to be performed after it passed, there was a problem in terms of usability, such as the user being restrained by that time.

  The present invention solves the above-mentioned conventional problems, and the user sets a time to be submerged before the start of cooking rice, and the user is burdened by performing an optimal water absorption process according to the time. The purpose is to always obtain a good-tasting rice.

  In order to achieve the above-mentioned object, the present invention heats a pot in which rice and water are stored in a rice cooker main body by heating means, and is allowed to be submerged between the start of rice cooking after adding rice and water to the pot. Is set by the inundation time setting means, the time from when the inundation time is set by the inundation time setting means is measured by the inundation time timing means, and the heating means is controlled by the heating control means, and the heating control is performed. The means starts the rice cooking operation when the time measured by the inundation time measuring means reaches the time set by the inundation time setting means, and based on the time set by the inundation time setting means, The time of the water absorption process is adjusted so that the water absorption state of the rice at the end of the water absorption process for absorbing water becomes a predetermined condition.

  By this, even if you cook rice after inundating in advance before starting rice cooking, set the pan in the rice cooker without having to bother to start rice cooking after the time you want to soak in after setting the pan in the rice cooker The rice cooking operation is automatically started after the set water immersion time has elapsed, and the heating control unit determines the water absorption state of the rice from the water immersion time. Judgment and burden on the user that time is restricted for the rice cooking start operation after the elapse of the desired inundation time in order to adjust the time of the water absorption process so that the optimum water absorption state is reached at the end of the water absorption process. No, you can always get good-tasting rice.

  Even if the rice cooker of the present invention performs rice cooking after pre-soaking before the start of rice cooking, the user is not restricted in time for the rice cooking start operation after the elapse of the desired water immersion time, and until the start of rice cooking. Regardless of the immersion time, the rice can be cooked in an optimal water absorption state, and rice with a good taste can always be obtained.

  1st invention is stored in the inside of the rice cooker main body, the pot which puts rice and water, the heating means which heats the said pan, and the time which is made to be immersed before rice cooking starts after putting rice and water into the said pan A submergence time setting unit for setting the submergence time, a submergence time measuring unit for measuring the time from the time when the submergence time was set by the submergence time setting unit, and a heating control unit for controlling the heating unit, The heating control means starts the rice cooking operation when the time measured by the water immersion time timer reaches the time set by the water immersion time setting means, and based on the time set by the water immersion time setting means, The time of the water absorption process is adjusted so that the water absorption state of the rice at the end of the water absorption process for absorbing water into the rice in the pot is in a predetermined condition, and when the pot is set in the rice cooker When flooded Just by setting the time you want to soak with the setting means, rice cooking operation starts automatically after the set soaking time elapses, and the heating control means determines the water absorption state of the rice from the soaking time, and the water absorption Since the time of the water absorption process is adjusted so as to achieve the optimum water absorption state at the end of the process, the user is not restricted in time for the rice cooking start operation after the elapse of the desired water immersion time, and the water immersion time until the rice cooking starts Regardless of the rice, the rice can be cooked in an optimal water absorption state, and rice with a good taste can always be obtained.

  According to a second aspect of the present invention, in the first aspect of the present invention, a pan temperature detecting means for detecting the temperature of the pan is provided, and the heating control means is submerged by the submersion time setting means and the submersion time setting means. Based on the temperature detected by the pan temperature detection means from the time when the time is set to the start of rice cooking, the time of the water absorption process is adjusted so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition. Since the water absorption state of the rice is determined from the water immersion time until the start of rice cooking and the temperature at the time of water immersion, the time of the water absorption process is adjusted so that the optimal water absorption state is reached at the end of the water absorption process. The rice can be cooked in the optimal water absorption state without the time being restricted by the user for the rice cooking start operation after the elapse of the desired water immersion time, and regardless of the water immersion time until the rice cooking start and the temperature at the time of water immersion. Always good It is possible to obtain the rice taste.

  A third invention is the above-described first or second invention, wherein the water immersion time setting means makes it impossible to set the water immersion time exceeding the time required for the water absorption state of rice to reach a saturated state. Excessive inundation exceeding the saturated water absorption state is not performed before the start, so that excessive inundation due to incorrect settings or misrecognition of inundation can be prevented, and the user can start the rice cooking operation after the desired inundation time has elapsed. Therefore, the rice can be cooked in an optimal water absorption state without being restricted in time and irrespective of the water immersion time until the start of rice cooking, and rice with a good taste can always be obtained.

  The fourth invention is the above-mentioned third invention, wherein the water immersion time setting means adjusts the time that cannot be set based on the temperature detected by the pan temperature detection means during the water immersion time setting, The time until the saturated water absorption state is calculated according to the temperature at the time of flooding, and the time that cannot be set changes depending on the time. Rice can be prevented regardless of the water temperature at the time of inundation, and the time is not restricted for the user to start the rice cooking after the desired water soaking time, and the rice is not affected regardless of the water soaking time until the rice cooking starts. Can be cooked in an optimal water absorption state, and rice with a good taste can always be obtained.

  5th invention is provided with the rice cooking course selection means which selects one rice cooking course from at least 2 or more rice cooking course in any one invention of the said 1st-4th, A heating control means is the said rice cooking. Based on the rice cooking course selected by the course selection means, the time of the water absorption process is adjusted so that the water absorption state of the rice at the end of the water absorption process is in a predetermined condition, and is adjusted to the selected course. Since the time of the water absorption process is adjusted so that the optimum water absorption state is obtained at the end of the water absorption process, the user is not restricted in time for the rice cooking start operation after the elapse of the desired water immersion time, and before the rice cooking starts. Regardless of the immersion time and the selected rice cooking course, rice can be cooked in an optimal water absorption state, and rice with a good taste can always be obtained.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a block diagram of a rice cooker in Embodiment 1 of the present invention. Moreover, FIG. 2 shows the display operation part of the rice cooker.

  As shown in FIG. 1, the pan 1 is housed inside a rice cooker body (not shown), and rice and water are put inside and heated by the heating means 2. The pot temperature detecting means 3 detects the temperature of the pot 1 and inputs the output to the heating control means 7. As shown in FIG. 2, the inundation time setting means 4 comprises an inundation time setting key 8 and a start key 12, and the user sets the inundation time displayed on the LCD 11 with the inundation time setting key 8, and starts the operation. By setting with the key 12, the inundation time is set.

  Moreover, the rice cooking course selection means 6 is comprised with the rice cooking course selection key 9, and a user changes rice cooking course name currently displayed on LCD11 with the rice cooking course selection key 9, and cooks rice, such as a white rice course and a non-washing rice course. The course is selected. The inundation time measuring means 5 starts measuring time when the inundation time setting means 4 sets the inundation time, and the heating control means 7 sets the measurement time by the inundation time measuring means 5 by the inundation time setting means 4. Configured to start the rice cooking operation by determining the time of the water absorption process so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition based on the water immersion time when the reached water immersion time is reached Yes.

  The operation and action of the above configuration will be described with reference to the flowchart of FIG. First, in step S1, it is determined whether there has been an inundation time setting input using the inundation time setting key 8. If there has been an inundation time setting input, the process proceeds to step S2, the setting of the inundation time is changed, and the process proceeds to step S3. On the other hand, if there is no flooding time setting input in step S1, the process proceeds to step S3. In step S3, it is determined whether or not there has been a start input by the start key 12. If there is a start input, it is determined that the setting of the inundation time by the inundation time setting means 4 has been completed, and the process proceeds to step S4. Returning again, it is determined whether or not the flooding time setting has been input. In addition, when there is no flooding time setting input until it is determined in step S3 that there is a start input, in this embodiment, it is assumed that a flooding time of 0 minutes is set.

  In step S4, the measurement time by the inundation time measuring means 5 is initialized, and the process proceeds to step S5. In step S5, the flooding time is measured by the flooding time measuring means 5, and the process proceeds to step S6. In step S6, it is determined whether or not the inundation time measured by the inundation time measuring means 5 has reached the inundation time set by the inundation time setting means 4, and if so, the process proceeds to step S7 and has not been reached. In such a case, the process returns to step S5 and the measurement of the flooding time is continued. In step S7, the time of the water absorption process is determined based on the set water immersion time so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition, and the process proceeds to step S8. In step S8, the rice cooking operation is started.

  As described above, in the present embodiment, the inundation time can be set by the inundation time setting means 4, and the inundation time is measured by the inundation time measuring means 5 after the inundation time is set. When the set water immersion time reaches the set water immersion time, the time of the water absorption process is determined based on the water immersion time so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition, and the rice cooking operation is started. By doing so, just set the time to be submerged when setting the pot 1 in the rice cooker, the rice cooking operation is automatically started after the set water immersion time has elapsed, and the set water immersion time The water absorption state of the rice is judged and the time of the water absorption process is adjusted so that the optimum water absorption state is reached at the end of the water absorption process, so the user restrains the time for the rice cooking start operation after the desired inundation time has elapsed Without being, and rice regardless immersion time until cooking start can raise cooking in an optimal water conditions can always be obtained rice good taste.

  In the present embodiment, the description has been given of the configuration in which the determination of the water absorption process time based on the set water immersion time is performed immediately before the start of the rice cooking operation, but the determination of the water absorption process time may be performed before the water absorption process is started. For example, it may be performed when the inundation time is set.

  Further, in the present embodiment, the configuration has been described in which the set time is regarded as 0 minutes when the start key 12 is pressed without setting the inundation time, but for example, when the inundation time is not set Alternatively, it may be considered that the same time as the previously set water immersion time is set.

  Further, in the present embodiment, the description has been given of the configuration in which the immersion time is set using the immersion time setting key 8 and the LCD 11. However, for example, a scale for the immersion time is provided around the dial type switch, The design can be arbitrarily changed as long as the inundation time can be set, for example, it is configured to be set together.

(Embodiment 2)
The heating control means 7 in FIG. 1 includes the time set by the water immersion time setting means 4 and the water immersion time setting means 4 when the time measured by the water immersion time measuring means 5 reaches the water immersion time set by the water immersion time setting means 4. Based on the temperature detected by the pan temperature detecting means 3 from the time when the water immersion time is set to the start of rice cooking, the time of the water absorption process is set so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition. It is determined and configured to start the rice cooking operation. Other configurations are the same as those of the first embodiment.

  The operation and action of the above configuration will be described with reference to the flowchart of FIG. The operation from step S1 to step S8 is the same as the operation in the first embodiment, and a description thereof will be omitted.

  After the water immersion time is measured by the water immersion time measuring means 5 in step S5, the temperature of the pot 1 is detected by the pot temperature detecting means 3 in step S9, and the process proceeds to step S6. In step S6, it is determined whether or not the inundation time measured by the inundation time measuring means 5 has reached the inundation time set by the inundation time setting means 4, and if so, the process proceeds to step S7 and has not been reached. In this case, the process returns to step S5 to measure the inundation time, and then the pan temperature is detected in step S9.

  After determining the time of the water absorption process so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition based on the water immersion time in step S7, the process proceeds to step S10, and the set water immersion time elapses in step S10. Until then, the average value of the pan temperature detected in step S9 is calculated, and the process proceeds to step S11. In step S11, the time of the water absorption process determined in step S7 is corrected based on the average value of the pot temperature in the submerged water calculated in step S10, and the process proceeds to step S8. In step S8, the rice cooking operation is started.

  The reason for correcting the time of the water absorption process based on the pan temperature in the submerged water in step S11 is that the water absorption speed of the rice changes depending on the water temperature in the submerged water. This is because there is a difference in the water absorption state of rice.

  As described above, in the present embodiment, the inundation time can be set by the inundation time setting means 4, and the inundation time is measured by the inundation time measuring means 5 after the inundation time is set. When the set water immersion time reaches the set water immersion time, the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition based on the water immersion time and the pot temperature in the submerged water detected by the pan temperature detecting means 3. By setting the time of the water absorption process and starting the rice cooking operation, the set water immersion time has passed just by setting the time to be submerged when setting the pan 1 in the rice cooker The rice cooking operation is automatically started later, and the water absorption state of the rice is judged from the set water immersion time and the pot temperature during the water immersion, and the time of the water absorption process is adjusted so that the optimum water absorption state is reached at the end of the water absorption process. The rice is cooked in an optimal water absorption state without being restricted by the user for the rice cooking start operation after the desired water soaking time has elapsed, and regardless of the water soaking time until the rice cooking start and the temperature at the time of soaking. Can always get good-tasting rice.

  In the present embodiment, the time of the water absorption process determined based on the inundation time has been described based on the configuration of correcting based on the pan temperature in the submersion. A plurality of water absorption process time data by combination may be prepared, and the water absorption process time may be determined based on the data.

(Embodiment 3)
The water immersion time setting means 4 in FIG. 1 is configured to make it impossible to set a water immersion time exceeding the time required for the water absorption state of rice to reach a saturated state. Other configurations are the same as those of the first embodiment.

  The operation and action of the above configuration will be described with reference to the flowchart of FIG. The operation from step S1 to step S8 is the same as the operation in the first embodiment, and a description thereof will be omitted.

  If it is determined in step S3 that there has been a start input, the process proceeds to step S12. In step S12, the set water immersion time is equal to or less than the time required for the rice water absorption state to reach a saturated state (hereinafter referred to as saturated water immersion time). If the set inundation time is less than or equal to the saturated inundation time, the process proceeds to step S4. If the set time exceeds the saturated inundation time, the start input is canceled and the process proceeds to step S13. Is displayed on the LCD 11 to indicate that it has not been accepted, and the process returns to step S1 to determine again whether or not a flooding time setting has been input.

  As described above, in the present embodiment, the inundation time can be set by the inundation time setting means 4, and the inundation time is measured by the inundation time measuring means 5 after the inundation time is set. When the inundation time reaches the set inundation time, the time of the water absorption process is determined based on the water immersion time so that the water absorption state of the rice at the end of the water absorption process is in a predetermined condition, and rice cooking operation is started. Thus, the water immersion time setting means 4 makes it impossible to set the water immersion time exceeding the saturated water immersion time, so that excessive water immersion exceeding the saturated water absorption state is not performed before the start of cooking. The rice can be cooked in an optimal water absorption state without being restrained for the rice cooking start operation after the elapse of the desired water soaking time, and regardless of the water soaking time until the rice cooking starts. It can further can be prevented from becoming rice with Becak by excessive flooding due to erroneous recognition of a setting error or flooded obtain rice always good taste.

  In the present embodiment, when the inundation time exceeding the saturated inundation time is set, the configuration in which the setting is invalid is notified by displaying on the LCD 11, but for example, a buzzer (instead of the LCD 11) (Not shown) may be notified, or both the LCD 11 and the buzzer may be notified.

(Embodiment 4)
The flooding time setting means 4 in FIG. 1 is configured to increase or decrease the time that cannot be set based on the temperature detected by the pan temperature detection means 3 when the flooding time is set. Other configurations are the same as those of the third embodiment.

  The operation and action of the above configuration will be described with reference to the flowchart of FIG. The operation from step S1 to step S13 is the same as the operation in the third embodiment, and a description thereof will be omitted.

  If it is determined in step S3 that there is a start input, the process proceeds to step S14. In step S14, the temperature of the pot 1 is detected by the pot temperature detecting means 3, and the process proceeds to step S15. In step S15, the saturated water immersion time is calculated based on the pan temperature detected in step S14, and the process proceeds to step S12.

  As described above, in the present embodiment, the saturated flooding time is calculated based on the temperature detected by the pan temperature detection means 3 when the flooding time is set, and the time that cannot be set is adjusted according to the calculated time. This prevents excessive water immersion beyond the saturated water absorption state before the start of rice cooking regardless of the water temperature at the time of water immersion, so the user can restrain time for the rice cooking start operation after the desired water immersion time has elapsed. The rice can be cooked in an optimal water absorption state regardless of the time of inundation until the start of cooking, and the rice becomes sticky due to excessive water immersion due to misconfiguration or misrecognition of water immersion. Can always prevent the rice with good taste.

(Embodiment 5)
The heating control means 7 in FIG. 1 adjusts the time of the water absorption process based on the rice cooking course selected by the rice cooking course selection means 6 so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition. It is composed. Other configurations are the same as those of the first embodiment.

  The operation and action of the above configuration will be described with reference to the flowchart of FIG. The operation from step S1 to step S8 is the same as the operation in the first embodiment, and a description thereof will be omitted.

  First, in step S16, it is determined whether there has been a course selection request by the rice cooking course selection means 6, and if there is a course selection request, the process proceeds to step S17 to change the rice cooking course, and the process proceeds to step S1. If there is no course selection request, it is determined that an initial selection course (for example, a white rice course) has been selected, and the process proceeds to step S1. In step S3, it is determined whether or not there is a start input. If there is a start input, the process proceeds to step S4. If not, the process returns to step S16, and it is determined again whether there is a course selection request. After determining the time of the water absorption process based on the inundation time in step S7, the process proceeds to step S18, and the time of the water absorption process determined in step S7 is corrected based on the selected rice cooking course, and then the process proceeds to step S8.

  As described above, in the present embodiment, the inundation time can be set by the inundation time setting means 4, and the inundation time is measured by the inundation time measuring means 5 after the inundation time is set. When the inundation time reaches the set inundation time, water absorption is performed so that the water absorption state of the rice at the end of the water absorption process becomes a predetermined condition based on the inundation time and the rice cooking course selected by the rice cooking course selection means 6 By setting the time of the process, the rice cooking operation is automatically started after the set water immersion time has elapsed, just by setting the time to be submerged when setting the pan 1 in the rice cooker. Since the water absorption state of the rice is judged from the set water immersion time and the selected rice cooking course, the time of the water absorption process is adjusted so that it becomes the optimal water absorption state at the end of the water absorption process, so the user The rice can be cooked in an optimal water-absorbing state without being constrained for the start of rice cooking after the desired inundation time has elapsed, and regardless of the inundation time until the start of rice cooking and the rice cooking course selected. You can get a good taste of rice.

  As described above, the rice cooker according to the present invention is not restricted in time for the rice cooking start operation after the desired water immersion time has elapsed, even when the rice is cooked after it is preliminarily submerged before the start of rice cooking. In addition, rice can be cooked in the optimal water absorption state regardless of the water immersion time until the start of rice cooking, and rice with a good taste can always be obtained, so the rice in the pan is submerged before the start of rice cooking It is useful as a rice cooker.

The block diagram of the rice cooker in Embodiment 1 of this invention. Front view of the display operation unit of the rice cooker Flow chart showing the operation of the rice cooker The flowchart which shows operation | movement of the rice cooker in Embodiment 2 of this invention. The flowchart which shows operation | movement of the rice cooker in Embodiment 3 of this invention. The flowchart which shows operation | movement of the rice cooker in Embodiment 4 of this invention. The flowchart which shows operation | movement of the rice cooker in Embodiment 5 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Heating means 4 Inundation time setting means 5 Inundation time timing means 7 Heating control means

Claims (5)

A pot for storing rice and water stored inside the rice cooker body, a heating means for heating the pot, and a water immersion time setting for setting the time for the rice and water to be submerged after the rice and water are added to the pot. Means, a water immersion time measuring means for measuring the time from the time when the water immersion time is set by the water immersion time setting means, and a heating control means for controlling the heating means, the heating control means, When the time measured by the inundation time measuring means reaches the time set by the inundation time setting means, the rice cooking operation is started, and based on the time set by the inundation time setting means, the rice in the pot A rice cooker that adjusts the time of the water absorption step so that the water absorption state of the rice at the end of the water absorption step for absorbing water becomes a predetermined condition. A pan temperature detecting means for detecting the temperature of the pan is provided, and the heating control means includes a water immersion time set by the water immersion time setting means and a time when the water immersion time is set by the water immersion time setting means until the start of rice cooking. The rice cooker according to claim 1, wherein the time of the water absorption step is adjusted so that the water absorption state of the rice at the end of the water absorption step becomes a predetermined condition based on the temperature detected by the pan temperature detecting means. The rice cooker according to claim 1 or 2, wherein the water immersion time setting means makes it impossible to set a water immersion time exceeding a time required for the water absorption state of rice to reach a saturated state. 4. The rice cooker according to claim 3, wherein the water immersion time setting means adjusts the time for which setting is impossible based on the temperature detected by the pan temperature detection means when the water immersion time is set. Rice cooking course selection means for selecting one rice cooking course from at least two or more rice cooking courses is provided, and the heating control means is based on the rice cooking course selected by the rice cooking course selection means, at the end of the water absorption process. The rice cooker according to any one of claims 1 to 4, wherein the time of the water absorption step is adjusted so that the water absorption state of the water reaches a predetermined condition.

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