JP2005323801A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker capable of making a sufficiently hot rice at the time of completion of cooking without making a scorched rice regardless of a quantity of cooking rice and surrounding temperature in the rice cooker with a steaming process after completing cooking. <P>SOLUTION: A pot 1 into which rice and water is charged is heated by a heating means 2, the outputs of a pot temperature sensing means 3 sensing the temperature of the pot 1 and a cooking amount determining means 4 determining a cooking amount is input into a cooking control means 6, the heating means 2 is controlled such that the maximum heating amount in steaming after detecting the completion of cooking is determined and the temperature in the pot 1 becomes a first predetermined temperature by the maximum heating amount or less in steaming. The cooking control means 6 varies the maximum heating amount by the heating means 2 at the time of steaming according to the output of the ambient temperature sensing means 5 sensing the ambient temperature. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice cooker having a steaming process after cooking.

  Conventionally, there exist rice cookers having a steaming process after the completion of this type of cooking (see, for example, Patent Document 1).

  FIG. 7 shows a rice cooking process of a conventional rice cooker described in Patent Document 1. As shown in FIG. 7, first, a pre-cooking process is performed in which rice is first absorbed by water. Next, it heats with the maximum heating amount, and measures the time when the temperature of rice and water passes the temperature of two predetermined points. Since this time has a correlation with the amount of rice and water, that is, the amount of cooked rice, the amount of cooked rice can be determined based on this time. Since there is a correlation between the amount of cooked rice and the amount of heating required for cooking, the amount of heating can be determined based on the amount of cooked rice.

After that, the amount of heating is adjusted according to the amount of cooked rice and the cooking process is started. In the cooking process, after the water in the pan is reduced and reaches a predetermined temperature (about 130 ° C), the rice at the bottom of the pan is burnt for a certain period of time during the steaming process in which the rice is uniformly absorbed and gelatinized for a certain period of time. The additional cooking is performed with a heating amount that is not enough (there is a correlation with the heating amount during the cooking process), and the cooking of rice is terminated.
JP-A-9-010102

  However, in such a conventional rice cooker, since the heating is performed with a heating amount that does not burn the rice (there is a correlation with the heating amount during the cooking process), the amount of rice cooking is small. As in the case of a large amount, if the heating is carried out with a heating amount sufficient to maintain a temperature equal to or higher than the boiling temperature in order to evaporate the moisture, the moisture will disappear and the charring will occur.

  In addition, considering the delay until the temperature detection means detects the actual temperature of the object and the delay until the actual temperature of the object changes from the control of the heating means, the heating amount according to the amount of rice cooked Generally, the upper limit is determined and controlled. For this reason, when the ambient temperature is low, the amount of heating is insufficient, the temperature drops rapidly, and warm rice cannot be cooked at the end of cooking. Moreover, when it falls extremely, it will spoil the rice rather than usual.

  This invention solves the said conventional subject, and it aims at providing the rice cooker which can be made into a rice warm enough at the time of the end of rice cooking without burning, irrespective of the amount of rice cooking or ambient temperature.

  In order to achieve the above-mentioned object, the present invention heats a pot containing rice and water by a heating means, and outputs the temperature of the pot for detecting the temperature of the pot and the amount of rice cooking determining means for determining the amount of rice cooking rice control means. To determine the maximum amount of heating at the time of steaming after detection of cooking, and configured to control the heating means so that the temperature in the pan becomes the first predetermined temperature below the maximum heating amount at the time of steaming, rice cooking control The means changes the maximum amount of heating by the heating means during steaming according to the output of the ambient temperature detecting means for detecting the ambient temperature.

  As a result, the maximum heating amount during steaming determined to avoid scorching depending on the amount of rice cooked is increased when the ambient temperature is low, which is sufficient at the end of rice cooking without burning, regardless of the amount of rice cooked or ambient temperature It can be used for warm rice.

  The rice cooker of the present invention can be made sufficiently warm rice at the end of cooking without burning, regardless of the amount of rice cooked or the ambient temperature.

  1st invention, the pan which puts rice and water, the heating means which heats the said pan, the pan temperature detection means which detects the temperature of the said pan, the rice amount determination means which determines the amount of rice cooking, and ambient temperature Ambient temperature detection means to detect, the output of the pan temperature detection means and the rice cooking amount determination means as an input to determine the maximum heating amount at the time of steaming after detection of cooking, the temperature in the pan below the maximum heating amount at the time of steaming Rice cooking control means for controlling the heating means so as to reach a first predetermined temperature, and the rice cooking control means determines the maximum heating amount by the heating means during steaming according to the output of the ambient temperature detection means. It is made to change, and it can be made warm rice at the end of cooking without burning, regardless of the amount of cooking rice and the ambient temperature.

  The second invention includes a pot for adding rice and water, a heating means for heating the pot, a pot temperature detection means for detecting the temperature of the pot, a rice cooking amount determination means for determining the amount of rice cooking, and the pot temperature. The maximum heating amount at the time of steaming after the detection of cooking is determined by using the outputs of the detection means and the rice cooking amount determination means as input, and the temperature in the pan becomes the first predetermined temperature below the maximum heating amount at the time of steaming. Rice cooking control means for controlling the heating means, the rice cooking control means, when the temperature in the pan becomes equal to or lower than a second predetermined temperature during steaming, the heating amount by the heating means is more than the maximum heating amount It is made to increase, and it can be made a rice warm enough at the end of cooking without burning, irrespective of the amount of cooking.

  3rd invention changes the said 1st predetermined temperature or 2nd predetermined temperature with the output of the rice cooking amount determination means in the said 1st or 2nd invention, irrespective of the amount of rice cooking, It is possible to make the rice warm enough at the end of cooking without burning.

  4th invention is set as above-mentioned any one of the 1st-3rd invention, and makes the minimum of the 1st predetermined temperature or the 2nd predetermined temperature more than the temperature which controls the decay progress of cooking, Regardless of the amount, it can be cooked sufficiently warm at the end of cooking without burning.

  5th invention is made into the temperature which maintains the minimum of 1st predetermined temperature or 2nd predetermined temperature at the time of heat retention in any one invention of the said 1-3, Regardless of the amount of rice cooking The rice can be cooked warm enough at the end of cooking without burning.

  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 is a system configuration diagram of the rice cooker in Embodiment 1 of the present invention, and FIG. 2 is a flowchart showing the operation of the rice cooker.

  As shown in FIG. 1, the pan 1 is for putting rice and water, and the pan 1 is heated by the heating means 2. The pan temperature detection means 3 detects the temperature of the pan 1, the rice cooking amount determination means 4 determines the amount of rice cooking, the ambient temperature detection means 5 detects the ambient temperature, and these pan temperature detection means 3 , The outputs of the rice cooking amount determination means 4 and the ambient temperature detection means 5 are input to the rice cooking control means 6, and the rice cooking control means 6 determines the maximum heating amount at the time of steaming after detection of cooking, and the pot is less than the maximum heating amount. The heating means 2 is controlled so that the temperature in 1 falls within the first predetermined temperature range.

  Here, the rice cooking control means 6 changes the maximum heating amount by the heating means 2 in accordance with the output of the ambient temperature detection means 5. In addition, the rice cooking amount determination means 4 and the rice cooking control means 6 are comprised with the microcomputer and its peripheral circuit 7 with the other control means.

  The operation of the above configuration will be described with reference to FIG. In step 21, rice cooking is started and the process proceeds to step 22. In step 22, in order to make the rice absorb water, a pre-cooking process is performed to control the heating means 2 so that the temperature of the pan 1 is maintained at 50 ° C. for 20 minutes. Proceed to step 23. In step 23, the heating means 2 is controlled until the temperature of the pan 1 reaches 90 ° C., and the time until the temperature of the pan 1 reaches 70 ° C. until it reaches 90 ° C. is measured. Performs the rice cooking amount determination step of determining the amount of rice cooking, and proceeds to step 24. In step 24, a cooking process is performed in which the heating means 2 is controlled until the temperature of the pan 1 detects 130 ° C. according to the rice cooking amount determined by the rice cooking amount determination means 4, and the process proceeds to step 25.

  In step 25, if the amount of cooked rice determined by the rice cooking amount determination means 4 is small, the process proceeds to step 27. Otherwise, the process proceeds to step 26. In step 26, if the amount of cooked rice determined by the rice cooking amount determination means 4 is medium, the process proceeds to step 28, and if not, the process proceeds to step 29. In step 27, step 28, and step 29, the maximum heating amount in the steaming process is set to 10%, 20%, and 30%, respectively, so as not to burn according to the amount of cooked rice.

  In step 30, if the ambient temperature is detected by the ambient temperature detection means 5 as low (for example, 10 ° C. or less), the process proceeds to step 31. Otherwise, the process proceeds to step 32. In step 31, the maximum heating amount in the steaming process set in step 27, step 28, and step 29 is increased by 5%, and the process proceeds to step 32.

  In step 32, if the temperature of the pan 1 is equal to or higher than a first predetermined temperature (for example, 120 ° C.), the heating means 2 is turned off. If the temperature is lower than the first predetermined temperature, the steaming process determined in step 25 to step 31 is performed. The steaming process is performed in which the heating means 1 is controlled for 10 minutes so that the first predetermined temperature is maintained below the maximum heating amount in the steaming process determined in step 25 to step 31 by heating at the maximum heating amount in Proceeding to step 33, in step 33, the cooking of rice is terminated.

  As described above, in the present embodiment, since the maximum heating amount in the steaming process determined according to the amount of cooked rice is changed according to the ambient temperature, while preventing scorching due to excessive temperature rise, Insufficient heating due to the ambient temperature can be prevented, and rice in a sufficiently warm state can be provided at the end of cooking.

  In addition, in this Embodiment, although the ambient temperature detection means 5 is installed in the rice cooker, this may be installed in the rice cooker outside, and information on ambient temperature by communication from an external terminal etc. May be obtained.

(Embodiment 2)
The rice cooking control means 6 shown in FIG. 1 makes the heating amount by the heating means 2 equal to or higher than the maximum heating amount when the temperature in the pan 1 becomes equal to or lower than a second predetermined temperature (for example, 85 ° C.) in the steaming process. It is configured to increase. Other configurations are the same as those of the first embodiment.

  The operation of the above configuration will be described with reference to FIG. FIG. 3 is a flowchart showing the operation of the rice cooker in Embodiment 2 of the present invention. The operation from step 21 to step 29 is the same as that of the first embodiment, and the description thereof is omitted.

  In step 27, step 28, and step 29, the maximum heating amount in the steaming process is set to 10%, 30%, and 50%, respectively, so as not to burn according to the amount of cooked rice, and the process proceeds to step 40. In step 40, if pan temperature detection means 3 detects 120 degreeC or more which is 1st predetermined temperature, it will progress to step 41, and if not detected, it will progress to step 42. In step 42, if the pan temperature detecting means 3 detects the second predetermined temperature of 85 ° C. or lower, the process proceeds to step 43. If not detected, the process proceeds to step 44.

  In step 41, the heating means 2 is turned off and the process proceeds to step 45. In step 43, the maximum steaming amount determined in steps 27 to 29 is increased by 10%, and the process proceeds to step 45. In step 44, heating is performed at the maximum steaming amount determined in steps 27 to 29, and the process proceeds to step 45.

  In step 45, it is determined whether or not 10 minutes have elapsed since the end of the cooking process. If 10 minutes have elapsed, the process proceeds to step 46, where rice cooking is terminated. If not, the process returns to step 40.

  As mentioned above, in this Embodiment, when the temperature detected by the pan temperature detection means 3 in the steaming process determined according to the amount of rice cooking falls below the 2nd predetermined temperature, it is heated. Because the amount of heating by means 2 is increased beyond the maximum amount of heating, it is possible to prevent burning due to excessive temperature rise, while preventing insufficient heating due to ambient temperature, etc., and rice that is sufficiently warm at the end of cooking Can be provided.

(Embodiment 3)
The rice cooking control means 6 shown in FIG. 1 changes the first predetermined temperature according to the output of the rice cooking amount determination means 4. Other configurations are the same as those in the first or second embodiment.

  The operation of the above configuration will be described with reference to FIG. FIG. 4 is a flowchart showing the operation of the rice cooker in Embodiment 3 of the present invention. The operation from step 21 to step 29 is the same as that of the first embodiment, and the description thereof is omitted.

  In step 27, step 28, and step 29, the maximum heating amount in the steaming process is set to 10%, 30%, and 50%, respectively, so as not to burn according to the amount of cooked rice. Proceed to 52.

  In step 50, the first predetermined temperature is set to 90 ° C., in step 51, the first predetermined temperature is set to 110 ° C., and in step 52, the first predetermined temperature is set to 120 ° C. and the process proceeds to step 53. In step 53, if the pan temperature detecting means 3 detects the first predetermined temperature or higher, the process proceeds to step 54, and if not detected, the process proceeds to step 55. In step 54, the heating means 2 is turned off and the routine proceeds to step 56. In step 55, heating is performed with the maximum steaming amount determined in steps 27 to 29, and the process proceeds to step 56.

  In step 56, it is determined whether or not 10 minutes have elapsed from the end of the cooking process. If 10 minutes have elapsed, the process proceeds to step 57, and the cooking of rice is terminated. If not, the process returns to step 25.

  As described above, in the present embodiment, the maximum heating amount in the steaming process is determined according to the amount of rice cooked, and the first predetermined temperature is also changed. While preventing scorching due to temperature rise, it is possible to prevent insufficient heating due to ambient temperature and the like, and it is possible to provide rice that is sufficiently warm at the end of cooking.

  In the present embodiment, the first predetermined temperature is changed by the output of the rice cooking amount determination means 4, but the second predetermined temperature may be changed by the output of the rice cooking amount determination means 4. Well, similar actions and effects can be obtained.

(Embodiment 4)
The rice cooking control means 6 shown in FIG. 1 makes the lower limit of the first predetermined temperature equal to or higher than the temperature at which the progress of decay of the cooked product is suppressed. Other configurations are the same as those in the first or second embodiment.

  The operation of the above configuration will be described with reference to FIG. FIG. 5 is a flowchart showing the operation of the rice cooker in Embodiment 4 of the present invention. Note that the operations from step 21 to step 29 and from step 51 to step 57 are the same as the operations of the third embodiment, and the description thereof is omitted.

  In step 27, the maximum heating amount in the steaming process is set to 10% so as not to burn according to the amount of cooked rice, and the process proceeds to step 60. In step 60, the first predetermined temperature is set to 75 ° C. which is equal to or higher than the temperature at which the progress of the decay of the food is suppressed, and the process proceeds to step 53.

  As described above, in the present embodiment, the maximum heating amount in the steaming process is determined according to the amount of cooked rice, the first predetermined temperature is also changed, and this is set to a temperature that suppresses the progress of rotting rice. As a result, it is possible to prevent a shortage of heat due to the ambient temperature or the like while preventing scorching due to an excessive temperature rise, and it is possible to provide rice in a sufficiently warm state at the end of cooking.

  In the present embodiment, the minimum temperature is 75 ° C., which is a general temperature for suppressing the progress of rotting rice, but it may be higher than the boiling temperature so as not to cause burning. Needless to say.

  In the present embodiment, the lower limit of the first predetermined temperature is set to be equal to or higher than the temperature at which the progress of decay of the cooked product is suppressed. Well, similar actions and effects can be obtained.

(Embodiment 5)
The rice cooking control means 6 shown in FIG. 1 sets the lower limit of the first predetermined temperature to be equal to or higher than the temperature at which the temperature is maintained. Other configurations are the same as those in the first or second embodiment.

  The operation of the above configuration will be described with reference to FIG. FIG. 6 is a flowchart showing the operation of the rice cooker in the fifth embodiment of the present invention. The operations from step 21 to step 29, steps 40 and 41, and step 43 to step 46 are the same as the operations of the second embodiment, and the description thereof is omitted.

  If the pan temperature detecting means 3 detects the first predetermined temperature of 120 ° C. or higher in step 40, the process proceeds to step 41, and if not detected, the process proceeds to step 70. In step 70, the first predetermined temperature is set to 72 ° C., which is a temperature maintained at the time of heat retention. If the temperature is equal to or lower than the first predetermined temperature, the process proceeds to step 43, and if not lower than the first predetermined temperature, the process proceeds to step 44.

  As described above, in the present embodiment, the maximum heating amount in the steaming process is determined according to the amount of cooked rice, and the first predetermined temperature is also changed so as to be equal to or higher than the temperature maintained during the heat retention. Therefore, it is possible to prevent a shortage of heat due to the ambient temperature or the like while preventing scorching due to an excessive temperature rise, and it is possible to provide rice that is sufficiently warm at the end of cooking.

  In this embodiment, the temperature to be maintained at the time of heat retention is set to 72 ° C. However, when temperature adjustment is performed at a plurality of temperatures depending on time and capacity, one of them may be used, and the highest temperature or It is obvious that the temperature may be the lowest temperature, or may be the heat retention temperature used under conditions such as the amount of rice cooking and the setting at that time.

  In the present embodiment, the lower limit of the first predetermined temperature is set to be equal to or higher than the temperature to be maintained during the heat retention, but the lower limit of the second predetermined temperature may be set to be equal to or higher than the temperature to be maintained during the heat retention. Can be obtained.

  The rice cooker according to the present invention can be made sufficiently warm rice at the end of cooking without burning, regardless of the amount of cooking or ambient temperature, by controlling the amount of heating finely according to the ambient temperature so as not to burn when steamed Therefore, it is useful as a rice cooker having a steaming process after cooking.

The system block diagram of the rice cooker of the 1st Embodiment of this invention Flow chart showing the operation of the rice cooker The flowchart which shows operation | movement of the rice cooker of the 2nd Embodiment of this invention. The flowchart which shows operation | movement of the rice cooker of the 3rd Embodiment of this invention. The flowchart which shows operation | movement of the rice cooker of the 4th Embodiment of this invention. The flowchart which shows operation | movement of the rice cooker of the 5th Embodiment of this invention. Time chart showing the operation of a conventional rice cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Heating means 3 Pan temperature detection means 4 Rice cooking amount determination means 5 Ambient temperature detection means 6 Rice cooking control means

Claims (5)

A pot for adding rice and water, a heating means for heating the pot, a pot temperature detecting means for detecting the temperature of the pot, a rice cooking amount determining means for determining the amount of rice cooking, and an ambient temperature detecting means for detecting the ambient temperature And the maximum heating amount at the time of steaming after detection of cooking is determined by using the outputs of the pan temperature detection means and the rice cooking amount determination means as input, and the temperature in the pan is equal to or less than the maximum heating amount at the time of steaming at a first predetermined temperature. Rice cooking control means for controlling the heating means so that the rice cooking control means changes the maximum heating amount by the heating means when steamed according to the output of the ambient temperature detection means. vessel. A pot for adding rice and water, a heating means for heating the pot, a pot temperature detecting means for detecting the temperature of the pot, a rice cooking amount determination means for determining the amount of rice cooking, the pot temperature detecting means and the amount of rice cooking The rice cooking which controls the heating means so that the maximum heating amount at the time of steaming after detection of cooking is determined by using the output of the judging means as an input, and the temperature in the pan becomes the first predetermined temperature below the maximum heating amount at the time of steaming The rice cooking control means is configured to increase the amount of heating by the heating means to be greater than or equal to the maximum heating amount when the temperature in the pan becomes equal to or lower than a second predetermined temperature during steaming. vessel. The rice cooker according to claim 1 or 2, wherein the first predetermined temperature or the second predetermined temperature is changed by the output of the rice cooking amount determination means. The rice cooker according to any one of claims 1 to 3, wherein the lower limit of the first predetermined temperature or the second predetermined temperature is equal to or higher than a temperature at which the progress of decay of the food is suppressed. The rice cooker according to any one of claims 1 to 3, wherein the lower limit of the first predetermined temperature or the second predetermined temperature is equal to or higher than a temperature at which the lower limit is maintained.

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