JP2006068277A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker with a water absorbing process for making the rice in a pot absorb water, capable of obtaining always delicious rice automatically without giving a burden to a user by executing the optimum water absorbing process according to the state of preparation by the user before the start of rice boiling. <P>SOLUTION: The pot 2 for storing rice and water is stored inside a rice cooker body 1, and the pot 2 is heated by a heating means 3. The weight of the pot 2 together with the content is detected by a pot weight detection means 7. When the weight detected by the pot weight detection means 7 is increased at least by a certain value, the time clocking is started and the time till the start of the rice boiling operation is measured as preliminary immersion time by a preliminary immersion time measuring means 10. The output from the preliminary immersion time measuring means 10 is inputted, and the heating means 3 is controlled by a heating control means 11. The heating control means 3 is structured to increase or reduce at least the time of the water absorbing process so that the water absorbing state of the rice at the time of termination of the water absorbing process for making the rice in the pot 2 absorb water is a prescribed state. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice cooker having a water absorption step of absorbing water in rice in a pot.

  Generally, 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 in which water is sucked into rice at a temperature equal to or lower than the gelatinization temperature (60 to 70 ° C.) of rice, and can also be referred to as a preheating process. 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, moisture and heat are distributed to the center of the rice grain, and rice with a good taste without a core is cooked.

  In the rice cooker controlled by the current microcomputer, this principle is applied and a water absorption process is performed for 20 minutes at a high temperature of 40-50 ° C. Rice cooking is performed after water is absorbed for a certain time at a temperature lower than the gelatinization temperature of the rice (see, for example, Patent Document 1).

  Moreover, there is what adjusts the water immersion time according to the amount of rice cooking (for example, refer patent document 2).

In some cases, a plurality of flooding times are stored so that the user can select them according to the situation (for example, see Patent Document 3).
Japanese Patent Publication No.59-24815 Japanese Examined Patent Publication No. 63-46684 JP-A-3-30731

  However, as a user's usage, there are not a few cases where the water is pre-immersed before the start of cooking rice. When rice soaked to saturation is further soaked at a high temperature, the surface structure of the rice collapses, resulting in sticky rice and poor taste. In other words, the user's operation to improve the taste may result in the taste being lowered. In such a case, if the user operates the rice cooker and chooses a course that does not have a water absorption process or is shortened, the problem is resolved, but the decision is left to the user, and it is automatically cooked optimally from the equipment side. I couldn't.

  In addition, although the water immersion time until saturation varies depending on the water temperature, it is difficult for the user to judge the water temperature and the optimal water immersion time in daily cooking, and it is difficult for everyone to always cook the most deliciously under the optimal conditions. It was.

  The present invention solves the above-mentioned conventional problems, and by performing an optimal water absorption process according to the preparation state before the user's cooking of rice, the user always has a good taste automatically without placing a burden on the user. The purpose is to provide a rice cooker from which rice can be obtained.

  In order to achieve the above object, the present invention accommodates a pot for adding rice and water inside the rice cooker body, heats the pot with heating means, and detects the weight of the pot and its contents by the pot weight detection means. When the weight detected by the pan weight detecting means increases above a certain level, the time until the rice cooking start operation is started is measured as the preliminary immersion time by the preliminary immersion time measuring means, and the output from the preliminary immersion time measuring means The heating control means is configured to control the heating means by using the heating control means, and the heating control means has at least a water absorption process to bring the water absorption state of the rice at the end of the water absorption process to absorb water into the rice in the pan to a predetermined state. It is configured to adjust the time.

  By providing an optimal water absorption process according to the preparation state before the user's cooking of rice, thereby providing a rice cooker that can always automatically obtain good-tasting rice without burdening the user. Can do.

  Note that the predetermined optimum water absorption state is based on an event uniquely found by the inventors as a result of intensive research. That is, it is about the correlation regarding the water absorption state of rice and the taste of cooked rice. In the water absorption of rice, the time to reach the saturated water absorption rate is shorter as the water temperature is higher, but if the saturated water absorption state continues for a long time, the surface of the rice collapses or the rice begins to gelatinize, so the taste is poor when cooking rice. End up.

  In addition, reducing sugar, which is sweet, which is a factor in the deliciousness of rice, is produced as the immersion water temperature is high and the time is long, but as this state continues for a long time, the surface of the rice collapses or the rice is glued. Because it begins to turn, the taste when cooked rice is inferior. From these events, it can be said that the relationship between the soaking temperature of rice and time correlates with the touch and sweetness of cooked rice, that is, the taste. That is, there is an optimum range of water absorption of rice for cooking good-tasting rice, which can be replaced by the conditions of rice immersion temperature and time.

  The rice cooker of the present invention provides a rice cooker that can cook rice in an optimal water absorption state and automatically obtain good-tasting rice regardless of the preliminary soaking time of rice until the start of rice cooking. be able to.

  1st invention is a rice cooker main body, the pan accommodated in the inside of the said rice cooker main body, the rice and water which are put in, the heating means which heats the said pan, and the pan weight which detects the weight of the said pan and its contents Detection means, preliminary immersion time measurement means for measuring the time from when the weight detected by the pan weight detection means increases by a certain amount or more until the rice cooking start operation is performed as a preliminary immersion time, and the preliminary immersion time measurement Heating control means for controlling the heating means with the output from the means as an input, and the heating control means sets the water absorption state of the rice at the end of the water absorption step for absorbing water to the rice in the pan to a predetermined state. Even when the user puts the rice and water separately in the pan set in the rice cooker body only by normal rice cooking operation, it is configured to adjust the time of the water absorption process as much as possible. Both put The pre-soak time from the time when the rice is cooked to the time when rice cooking is started is measured, and the heating control means calculates the water absorption state of the rice from the pre-soak time and reaches the optimum range of the water absorption state of the rice from the start of rice cooking. The time of the water absorption process is adjusted automatically and adjusted so that the rice is in the optimal water absorption state, so that the rice is cooked in the optimal water absorption state regardless of the rice pre-soaking time until rice cooking is started. It is possible to provide a rice cooker that can automatically obtain good-tasting rice.

  2nd invention is equipped with the pan temperature detection means which measures the temperature of a pan in the said 1st invention, A heating control means inputs the output from the preliminary | backup immersion time measurement means, and the output from the said pan temperature detection means It is configured to control the heating means as follows: the user prepares for cooking, that is, measures the preliminary soaking time from the time when both rice and water are put into the pan to the start of cooking, and the heating control means is The water absorption state of the rice is calculated from the preliminary soaking time and the soaking temperature, and the time of the water absorption process is automatically adjusted to reach the optimal range of the water absorption state of the rice from the start of cooking, so that the rice is in the optimal water absorption state Regardless of the rice pre-soaking time and the pre-soaking temperature until the start of cooking, the rice can be cooked in an optimal water absorption state, and you can always get good-tasting rice automatically. By providing a rice cooker That.

  According to a third invention, in the first invention or the second invention, the heating control means adjusts the temperature or time of the water absorption step so that the water absorption state of the rice at the end of the water absorption step becomes a predetermined state. It measures the preliminary soaking time from the time when the user prepares rice cooking, that is, when both rice and water are put in the pan to the time when rice cooking starts, and the heating control means measures the rice Since the water absorption state is calculated, the temperature or time of the water absorption process is automatically adjusted to reach the optimal range of the rice water absorption state from the beginning of rice cooking, and adjusted so that the rice is in the optimal water absorption state, Regardless of the preliminary soaking time of rice until the start of cooking, the rice can be cooked in an optimal water absorption state, and a rice cooker that can always automatically obtain good-tasting rice can be provided.

  In a fourth aspect of the present invention, in any one of the first to third aspects, the heating control means performs the water absorption step at a predetermined temperature even when the water absorption state of the rice satisfies a predetermined state at the start of rice cooking. The water temperature at the start of cooking becomes a predetermined temperature, and it is possible to start cooking from the predetermined water temperature without the influence of the water temperature variation at the time of preliminary soaking. It is possible to provide a rice cooker that can obtain delicious rice.

  In a fifth aspect of the present invention, in any one of the first to fourth aspects, the heating control means has a plurality of process patterns based on a combination of time and temperature in the water absorption process, and at least from the preliminary immersion time measurement means. Judgment is made based on the output, and an optimal process pattern is selected so that the water absorption state of the rice at the end of the water absorption process is in a predetermined state. Measure the preliminary soaking time from the time when both are put to the start of rice cooking, the heating control means calculates the water absorption state of the rice from the preliminary soaking time, the optimal range of the water absorption state of rice from the start of rice cooking Automatically adjusts the time and temperature of the water absorption process to reach the optimum water absorption state, so that the rice is optimal regardless of the rice pre-soaking time until rice cooking begins. Cook with water absorption Can be increased, it is possible to provide a cooker obtained rice always palatable automatically.

  6th invention is provided with the display means which displays the output state from preliminary | backup immersion time measurement means in any one invention of the said 1st-5th, and a user prepares rice cooking, ie, a pot. Since the elapsed time from the time when both rice and water are added is displayed, the user can confirm the preliminary soaking time.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by the form of a present Example.

(Embodiment 1)
FIG. 1 shows a system configuration diagram of a rice cooker according to Embodiment 1 of the present invention.

  As shown in FIG. 1, the rice cooker main body 1 detachably houses a pan 2 into which rice and water are placed, and has a heating means 3 for heating the pan 2 so as to face the bottom side surface portion of the pan 2. is doing. The top opening of the rice cooker body 1 is provided with an outer lid 5 that can be opened and closed so that the pan 2 can be attached and detached.

  In addition, a pan weight sensor 6 that circumscribes the center of the bottom surface of the pan 2 and detects the weight of the pan 2 and its contents is disposed, and the pan 2 is mounted on the pan weight sensor 6. Outputs an electric signal corresponding to the weight of the pan 2 and its contents to the pan weight detecting means 7, and the pan weight detecting means 7 detects the weight W of the pan 2 and the contents. A pot sensor 4 serving as a pot temperature detecting means is disposed in the pot weight sensor 6 so as to circumscribe the bottom surface of the pot 2. The weight comparison means 9 compares the weight W detected by the pan weight detection means 7 with the weight W1 stored in the detected weight storage means 8, and outputs a signal to the preliminary immersion time measurement means 10.

  Here, the contents of the pan 2 indicate rice and water stored in the pan 2, and when the user sets the pan 2 in the rice cooker body 1, If you want to put water in the pan 2, or if you want to add only rice and then add water, then you can add only the pan 2 and later add rice and water. It is the thing stored in the inside of the pan 2 in a state.

  The pre-immersion time measuring means 10 determines that the signal from the weight comparing means 9 is that the weight W detected by the pan weight detecting means 7 is heavier than the weight W1 stored in the detected weight storing means 8 by a certain weight B or more. In the case of the signal, the pre-soak time is started after the pre-soak time is reset.

  The detected weight storage means 8 is a storage means for storing the weight W1 of the pan 2 and its contents. In the initial state, the detected weight storage means 8 stores the pan weight WK in a single state of the pan 2, and is detected by the pan weight detection means 7. When the weight W is heavier than the initial state W1 by a certain weight B or more, it is stored again as W1.

  The heating control means 11 is configured to control the heating means 3 by this preliminary soaking time, with the presoaking time measuring means 10 starting the measurement of the presoaking time and the time until the rice cooking start operation is performed. .

  Further, the pre-soak time measuring means 10 stores the weight W detected by the pot weight detecting means 7 again in the detected weight storage means 8 until the rice cooking start operation is performed again. In the case of a signal determined to be heavier than the weight W1 by a certain weight C, the preliminary immersion time is reset again and the measurement of the preliminary immersion time is started.

  Here, the heating control means 11 is configured to adjust at least the time of the water absorption step so that the water absorption state of the rice at the end of the water absorption step in which the rice in the pot 2 absorbs water becomes a predetermined state.

  The operation and action of the above configuration will be described with reference to FIGS. FIG. 2 shows a flowchart of the operation program of the rice cooker in Embodiment 1 of the present invention.

  As shown in FIG. 2, first, when power is supplied from the commercial power source to the rice cooker body 1, the weight W1 stored in the detected weight storage means 8 in step 21 is set to the pan weight WK in the single state of the pan 2. In step 22, the pan weight detection means 7 receives the electric signal from the pan weight sensor 6, detects the weight W of the pan 2 and its contents, outputs it to the weight comparison means 9, and proceeds to step 23.

  In step 23, the weight comparison means 9 compares the weight W input from the pan weight detection means 7 with the weight W1 stored in the detected weight storage means 8. When it is determined that the weight W is not heavier than a certain weight B than the weight W1 stored in the detected weight storage means 8, that is, when W ≦ W1 + B, the pan 2 is empty or the pan 2 is the rice cooker body. If it is not stored in 1, the process returns to step 22. On the other hand, when it is determined that the weight W is heavier than the weight W1 stored in the detected weight storage unit 8 by a certain weight B or more, that is, when W> W1 + B, rice or rice and water is put in the pan 2. Judge and go to step 24. Here, the above-mentioned constant weight B is set to a lighter weight than the weight of the rice with the minimum amount of rice that can be cooked by the rice cooker body 1. Thereby, it can be determined whether the rice to cook or the rice and water was put in the pan 2.

  In step 24, the measured value of the preliminary flooding time of the preliminary flooding time measuring means 10 is reset, the preliminary flooding time is started, and the weight W1 stored in the detected weight storage means 8 is detected by the weight detection means 7. And go to step 25.

  In step 25, the pan weight detecting means 7 inputs an electric signal from the pan weight sensor 6, detects the weight W of the pan 2 and its contents, outputs it to the weight comparing means 9, and proceeds to step 26.

  In step 26, the weight comparison means 9 compares the weight W input from the pan weight detection means 7 with the weight W1 stored in the detected weight storage means 8. If it is determined that the weight W is heavier than the weight W1 stored in the detected weight storage means 8 by a certain weight C, that is, if W> W1 + C, it is determined that water has been put in the pan 2, and the process goes to step 24. Return. On the other hand, if it is determined that the weight W is not heavier than the weight W1 stored in the detected weight storage means 8, that is, if W ≦ W1 + C, the process proceeds to step 27. Here, the constant weight C is set to a weight lighter than the weight of water used for the minimum amount of rice cooked by the rice cooker body 1. Thereby, it can be determined whether the water required for cooking rice was put in the pot 2.

  In step 27, it is determined whether or not a rice cooking start switch (not shown) provided in the rice cooker body 1 has been operated. If operated, rice cooking is started, and in step 28, the preliminary water immersion time is measured. In step 29, the water absorption process condition is determined based on the preliminary water immersion time, and the heating control means 11 controls the heating means 3 to start the water absorption process.

  If the rice cooking start switch is not operated in step 27, the process returns to step 25.

  Next, the conditions of the water absorption process will be described with reference to FIGS.

  FIG. 3 shows the water absorption rate at the water temperature and time of the soaking of polished rice. Saturated water absorption of raw rice is around 30%, but reaches a saturation state at a water temperature of 5 ° C for 2 hours or more, at 20 ° C for about 1 hour, at 30 ° C for about 40 minutes, and at 60 ° C for about 20 minutes. The higher the water temperature, the higher the saturated water absorption rate. This is because, when the water temperature remains high for a long time, the expansion of the tissue on the surface of the rice grains due to water absorption is promoted.

  When the temperature reaches 60 ° C., which is higher than that, gelatinization of the rice grain surface begins. Gelatinization is a stable structure of raw rice starch, when water and heat of about 60 ° C or higher are applied, the starch crystal structure breaks down, and water molecules intrude during that time, making the alpha of the coarse mesh structure. It changes to starch. That is, when gelatinization starts, the water absorption rate is further increased. Here, when rice that has been absorbed in saturation at each water immersion temperature is cooked, the surface of the grains collapses as the saturated water absorption increases and the time after reaching saturation reaches longer. After cooking, the taste was inferior.

  However, when the saturated water absorption was 30% or less, the grain collapse was relatively small even when immersed for a long time, and the deterioration of the taste was small. From the above, it is considered that when the water absorption rate exceeds 30%, phenomena other than starch water absorption such as tissue disintegration and gelatinization have occurred. From these results, it is necessary for the water absorption rate to reach saturation and to be 30% or less in order to cook rice with good taste and low stickiness through the inside of the grain. is there.

  FIG. 4 shows the amount of reducing sugar at the water temperature and time of the soaking of polished rice. Rice starch is hydrolyzed into a reducing sugar such as glucose, which becomes a sweet component of rice. In other words, it can be said that rice with more reducing sugar is sweeter and better in taste. Degradation of starch into reducing sugar occurs through the action of enzymes such as amylase contained in the rice itself, so that when the water is absorbed at 40 ° C. to 60 ° C., which is the optimum activity temperature of these enzymes, The sweetness of can be pulled out.

  From the above two results, the conditions of the soaking process for cooking good-tasting rice with firm grains and sweetness are that the water absorption rate of rice has reached a saturated state immediately before cooking, and the water absorption rate is 30% or less And it can be said that the water temperature is 40 to 60 ° C. Therefore, the pre-immersion time measured by the pre-immersion time measuring means 10 causes the shortage to be absorbed in the water absorption step.

  Below, the rice cooking process of the rice cooker in Embodiment 1 of this invention is demonstrated using FIG.

  FIG. 5 is a diagram showing a rice cooking process of the rice cooker in the first embodiment. As shown in FIG. 5, when the preliminary soaking time is 30 minutes and the pan bottom temperature at the start of the water absorption process, that is, the water temperature is 20 ° C., the heating control means 7 determines that the water absorption process is required for 30 minutes, When the preliminary soaking time is 30 minutes and the pan bottom temperature is 5 ° C., it is determined that the water absorption process is necessary for 90 minutes, and the heating means 3 executes this and then moves to the cooking process. In the subsequent cooking process, the rice is cooked with high thermal power, and when the pan sensor 4 detects the cooked temperature, the cooking process is shifted to the uniforming process in which the inside of the pan 2 is uniformly blended. To do. Through the series of operations described above, rice with good physical properties can always be obtained.

  As described above, in the present embodiment, the pan weight detecting means 7 inputs an electric signal from the pan weight sensor 6 to detect the weight W of the pan 2 and its contents, and the weight W has increased by a certain amount or more. After making the judgment, the time until the rice cooking start switch is operated can be measured as the pre-soak time, so that the user can put rice and water separately in the pan set in the rice cooker body only by normal rice cooking operation. Even when the rice and water are both put in, the preliminary soaking time from the time when rice cooking is started to the time when rice cooking is started is measured, and the heating control means 11 calculates the water absorption state of the rice from the preliminary soaking time, from the start of rice cooking. The water absorption process time is automatically adjusted to reach the optimal range of water absorption of the rice and adjusted so that the rice is in the optimal water absorption state. The rice is in an optimal water absorption state Can bring come, it is possible to provide a cooker obtained rice always palatable automatically.

(Embodiment 2)
FIG. 6 shows a system configuration diagram of the rice cooker in the second embodiment of the present invention.

  As shown in FIG. 6, the heating control means 51 uses the preliminary soaking time measuring means 10 to start measuring the presoaking time and the time until the rice cooking start operation is performed as the presoaking time. It is comprised so that the heating means 3 may be controlled by the temperature information from the pan sensor 4 which is.

  Here, the heating control means 51 is configured to increase or decrease at least the time of the water absorption step so that the water absorption state of the rice at the end of the water absorption step of absorbing water in the rice in the pot 2 is a predetermined state. Other configurations are the same as those of the first embodiment, and the same reference numerals are given and description thereof is omitted.

  The operation and action of the above configuration will be described with reference to FIGS. FIG. 7 is a flowchart of the operation program of the rice cooker in Embodiment 2 of the present invention. The operation from step 21 to step 28 is the same as the operation in the first embodiment, and a description thereof will be omitted.

  After the rice cooking start switch is operated and the preliminary water immersion time is measured in step 28, the pan detection temperature from the pan sensor 4 is input in step 52 to obtain the rice preliminary immersion temperature. In step 53, the water absorption process conditions are determined based on the preliminary immersion time and the rice preliminary immersion temperature, and the heating means 3 is controlled by the heating control means 51 to start the water absorption process. Since the water absorption process and subsequent steps are the same as those in the first embodiment, description thereof is omitted.

  Below, the rice cooking process of the rice cooker in Embodiment 2 of this invention is demonstrated using FIG.

  As shown in FIG. 5, when the preliminary soaking time is 30 minutes and the pan bottom temperature at the start of the water absorption process is 20 ° C., the heating control means 7 judges that the soaking process is required for 30 minutes, and the presoaking time However, when the pan bottom temperature is 5 ° C. for 30 minutes, it is determined that the soaking process is necessary for 90 minutes, and after the heating means 3 executes this, the process proceeds to the cooking process. In the subsequent cooking process, the rice is cooked with high thermal power, and when the pan sensor 4 detects the cooked temperature, the cooking process is shifted to the uniforming process in which the inside of the pan 2 is uniformly blended. To do. Through the series of operations described above, rice with good physical properties can always be obtained.

  As described above, in the present embodiment, the pan weight detecting means 7 inputs an electric signal from the pan weight sensor 6 to detect the weight W of the pan 2 and its contents, and the weight W has increased by a certain amount or more. After making the judgment, the time until the rice cooking start switch is operated can be measured as the pre-soak time, so that the user can put rice and water separately in the pan set in the rice cooker body only by normal rice cooking operation. Even when the rice and water are both put in, the preliminary soaking time from the time when rice cooking is started to the time when rice cooking is started is measured, and the heating control means 51 determines the rice from the preliminary soaking time and the presoaking temperature from the pan temperature measuring means 4. Since the water absorption state is calculated and the time of the water absorption process is automatically adjusted to reach the optimal range of the rice water absorption state from the beginning of rice cooking, and adjusted so that the rice is in the optimal water absorption state, Pre-soaked rice until start Regardless between, rice can be increased cooking in an optimal water conditions, it is possible to provide a cooker obtained rice always palatable automatically.

  In addition, in this Embodiment, although the temperature detection of the pan 2 was performed at the timing when the rice cooking start switch was operated, the measurement of a pan temperature is started at the time of preliminary immersion time measurement start, and the rice cooking start switch is operated. The average temperature up to may be set as the water immersion temperature.

(Embodiment 3)
The heating control means 51 shown in FIG. 6 is configured to adjust the temperature and 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 state. Other configurations are the same as those of the second embodiment.

  The operation and action of the above configuration will be described with reference to FIGS. Note that the operation from step 21 to step 28 in FIG. 7 is the same as the operation of the second embodiment, and thus the description thereof is omitted. FIG. 8 is a diagram illustrating a rice cooking process of the rice cooker in the third embodiment.

  As shown in FIG. 7, when the user sets the pan 2 and its contents in the rice cooker body 1 and operates the rice cooking start switch, the preliminary soaking time is measured in step 28 and then the pan sensor in step 52. Enter the pot detection temperature from 4 and set it as the pre-soak temperature of rice. In step 53, the water absorption process conditions are determined based on the preliminary immersion time and the rice preliminary immersion temperature, and the heating means 3 is controlled by the heating control means 51 to start the water absorption process.

  Here, the heating control means 51 is preliminarily provided with estimation formulas relating to time, water temperature, and water absorption rate from the above-described experimental data, and the water absorption rate of rice at the start of rice cooking is estimated from the preliminary immersion time and preliminary immersion temperature. . In the water absorption process that starts simultaneously with the start of rice cooking, the heating control means 51 judges from the estimated water absorption rate, preliminary soaking time and pan bottom temperature, the water absorption rate of the rice reaches a saturated state, and the water absorption rate is 30% or less. The heating means 3 is controlled so that the temperature becomes 40 to 60 ° C., and when this state is reached, the water absorption process is terminated.

  That is, as shown in FIG. 8, when the preliminary soaking time is 30 minutes and the pan bottom temperature, that is, the water temperature is 20 ° C., the heating control means 51 determines that the soaking step is required for 10 min at the pan bottom temperature of 50 ° C. In addition, when the preliminary soaking time is 30 minutes and the pan bottom temperature is 5 ° C., it is determined that the soaking step is necessary for 20 minutes at the pan bottom temperature of 50 ° C., and the cooking process is performed after the heating means 3 executes this. Migrate to In the subsequent cooking process, the rice is cooked with a high heating power, and when the pan sensor 4 detects the cooked temperature, the cooking process shifts to a steaming process in which the inside of the pot is evenly blended. . This series of operations prevents the user from becoming a cored rice due to insufficient water absorption of the rice, and prevents the rice from becoming too sticky due to excessive water immersion, and is included in the rice. Enzyme can be activated and rice with excellent sweetness can be obtained.

  As described above, in the present embodiment, since the time of the water absorption process is adjusted so as to make the water absorption state of the rice at the end of the water absorption process a predetermined state, the user can only perform a normal rice cooking operation, Even when rice and water are put separately in the pan 2 set in the rice cooker body 1, the preliminary soaking time from the time when both rice and water are put into the rice cooking start time is measured, and the heating control means 51 The water absorption state of the rice is calculated from the pre-soaking time, and the temperature or time of the water absorption process is automatically adjusted to reach the optimal range of the water absorption state of the rice from the start of rice cooking, so that the rice becomes the optimal water absorption state Therefore, the rice can be cooked in an optimal water absorption state regardless of the pre-soaking time of the rice until the start of cooking, and a rice with good taste can always be obtained automatically.

  In the present embodiment, the time of the water absorption process is adjusted so as to make the water absorption state of the rice at the end of the water absorption process a predetermined state, but the temperature of the water absorption process may be increased or decreased. The effects and effects can be obtained.

(Embodiment 4)
The heating control means 51 shown in FIG. 6 is configured to perform the water absorption process at a predetermined temperature even when the water absorption state of the rice satisfies a predetermined state at the start of rice cooking. Other configurations are the same as those in the second or third embodiment.

  The operation and action of the above configuration will be described with reference to FIG. FIG. 9 is a diagram illustrating a rice cooking process of the rice cooker according to Embodiment 4 of the present invention. In addition, the operation | movement until a user sets the pan 2 and its content in the rice cooker main body 1, and operates a rice cooking start switch is the same as that of the said Embodiment 1, 2 or 3, and abbreviate | omits description.

  Similar to the rice cooking operation in the second or third embodiment, the heating control means 51 estimates the water absorption rate of rice at the start of rice cooking from the preliminary soaking time and the preliminary soaking temperature. Even when it is determined that the predetermined condition has been reached, the heating control means 51 controls the heating means 3 so that the water temperature becomes 40 to 60 ° C. for a certain time.

  That is, as shown in FIG. 9, when the preliminary immersion time was 60 minutes and the pan bottom temperature, that is, the water temperature was 20 ° C., and when the preliminary immersion time was 120 minutes and the pan bottom temperature was 5 ° C., Although it is determined that the water absorption state of rice has reached saturation, in either case, the heating control means 51 controls the heating means 3 so as to execute the dipping process at a pan bottom temperature of 50 ° C. for 5 minutes. Then, it moves to the cooking process and the unevenness process, and cooks rice. By this operation, it is possible to eliminate the influence of the variation in the water temperature during the pre-soaking and always obtain a rice having a stable taste regardless of the pre-soaking state.

  As described above, in the present embodiment, even when the water absorption state of rice satisfies a predetermined state at the start of rice cooking, the water absorption process is performed at a predetermined temperature. The water temperature becomes a predetermined temperature, and it is possible to start cooking from the predetermined water temperature without being affected by variations in the water temperature during the pre-immersion, and to always obtain good-tasting rice.

(Embodiment 5)
The heating control means 51 shown in FIG. 6 has a plurality of process patterns based on a combination of time and temperature in the water absorption process, and is determined based on at least the output from the preliminary soaking time measurement means 10 and absorbs rice at the end of the water absorption process. One optimum process pattern in which the state becomes a predetermined state is selected. Other configurations are the same as those in the second or third embodiment.

  The operation and action of the above configuration will be described. In addition, the operation | movement until a user sets the pan 2 and its content in the rice cooker main body 1, and operates a rice cooking start switch is the same as the said Embodiment 2 or 3, and description is abbreviate | omitted.

  Similarly to the rice cooking operation in the second or third embodiment, the heating control means 51 estimates the water absorption rate of rice at the start of rice cooking from the preliminary soaking time and the preliminary soaking temperature. Have multiple process patterns with a combination of water absorption time and temperature to obtain a good-tasting rice with a balanced sweetness, and select the water absorption process pattern that best suits the water absorption conditions at the start of cooking. By executing the above, it is possible to automatically obtain a rice having a good taste that always has a balance between tactile sensation and sweetness.

  As described above, in the present embodiment, the heating control means 51 has a plurality of process patterns based on a combination of time and temperature in the water absorption process, and judges from at least the output from the preliminary immersion time measuring means 10, Since the most suitable process pattern that the water absorption state of rice at the end of the water absorption process is in a predetermined state is selected, the rice is placed in the pan 2 set in the rice cooker body 1 by a normal rice cooking operation. Even when water and water are added separately, the pre-soaking time from the time when both rice and water are added to the time when rice cooking is started is measured, and the heating control means 51 calculates the water absorption state of the rice from the pre-soaking time. Since the time and temperature of the water absorption process are automatically adjusted to reach the optimal range of the water absorption state of rice from the start of rice cooking, and adjusted so that the rice will be in the optimal water absorption state, until rice cooking starts Rice Regardless of the immersion time, the US is able to raise cook in an optimal water absorption state, it is possible to obtain the rice always good taste automatically.

(Embodiment 6)
FIG. 10 shows a system configuration diagram of the rice cooker in the sixth embodiment of the present invention.

  As shown in FIG. 10, the rice cooker main body 1 detachably houses a pan 2 into which rice and water are placed, and is provided with heating means 3 for heating the pan 2 so as to face the bottom side surface portion of the pan 2. is doing. The top opening of the rice cooker body 1 is provided with an outer lid 5 that can be opened and closed so that the pan 2 can be attached and detached.

  The outer lid 5 is equipped with a liquid crystal display 62 which is display means for notifying the user of the state of the rice cooker. The heating control means 61 controls the heating means 3 by this preliminary soaking time with the time until the preliminary soaking time measurement means 10 starts measuring the presoaking time and the rice cooking start operation is performed as a presoaking time, and the presoaking time. The elapsed time since the measurement means 10 starts measuring the preliminary immersion time is displayed on the liquid crystal display 62 which is a display means. Other configurations are the same as those of the first embodiment, and the same reference numerals are given and description thereof is omitted.

  The operation and action of the above configuration will be described. Since the basic operation is the same as that of the first embodiment, description thereof is omitted.

  Since the pre-soak time measuring means 10 is configured to display the elapsed time since the start of pre-soak time measurement on the liquid crystal display 62, the user confirms the pre-soak time displayed on the liquid crystal display 62. By doing so, it is possible to prevent the rice from becoming sticky due to excessive water immersion without performing pre-soaking more than necessary.

  As described above, in the present embodiment, the pan weight detecting means 7 inputs an electric signal from the pan weight sensor 6 to detect the weight W of the pan 2 and its contents, and the weight W has increased by a certain amount or more. By making it possible to measure the time until the rice cooking start switch is operated after the judgment as a preliminary soaking time, the user separates rice and water into the pan 2 set in the rice cooker body 1 only by a normal rice cooking operation. Even when it is put in, the preliminary soaking time from the time when both rice and water are put to the time when rice cooking is started is measured, and the heating control means 61 calculates the water absorption state of the rice from the preliminary soaking time and starts cooking rice. From time to time, the water absorption process time is adjusted automatically to reach the optimal range of the water absorption state of the rice, and the rice is adjusted so that it reaches the optimal water absorption state, so the rice pre-soaking time until rice cooking starts Regardless of the rice, the optimal water absorption Can be increased cooked in, it is possible to provide a cooker obtained rice always palatable automatically.

  In addition, the user can prevent the rice from becoming too sticky due to being soaked without excessive pre-soaking by checking the pre-soaking elapsed time displayed on the liquid crystal display 62. .

  Further, when the pre-soak time exceeds a certain time, a display that prompts the user to pay attention is displayed on the liquid crystal display 62, so that excessive flooding can be prevented. Even if this warning display is notified by a notification means (not shown) such as a buzzer for notifying the state of the rice cooker, the same effect can be obtained.

  In addition, it cannot be overemphasized that the said Embodiments 1-6 can be implemented also in the rice cooker of the other system controlled by a microcomputer.

  In addition, the water absorption rate and the amount of reducing sugar in the water temperature and time of the polished rice immersion in Embodiments 1 to 6 above and the predetermined water absorption conditions that can be derived from the results are examples of using Koshihikari for polished rice varieties, It can be adjusted as appropriate depending on the type and condition.

  As described above, the rice cooker according to the present invention can cook rice in an optimal water absorption state regardless of the rice pre-soaking time until rice cooking is started, and always automatically obtain good-tasting rice. Therefore, it is useful as a rice cooker having a water-absorbing process in which water in the rice in the pot is absorbed.

The system block diagram of the rice cooker in Embodiment 1 of this invention Flow chart of operation program of the rice cooker The figure which shows the water absorption rate in water temperature and time of immersion of the same polished rice The figure which shows the amount of reducing sugar in the water temperature and time of immersion of the same polished rice The figure which shows the rice cooking process of the rice cooker System configuration diagram of rice cooker in Embodiment 2 of the present invention Flow chart of operation program of the rice cooker The figure which shows the rice cooking process of the rice cooker in Embodiment 3 of this invention. The figure which shows the rice cooking process of the rice cooker in Embodiment 4 of this invention. System configuration diagram of rice cooker in Embodiment 6 of the present invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 3 Heating means 7 Pan weight detection means 10 Pre-immersion time measuring means 11 Heating control means

Claims (6)

A rice cooker body, a pot for storing rice and water stored in the rice cooker body, a heating means for heating the pot, a pot weight detection means for detecting the weight of the pot and its contents, and the pot When the weight detected by the weight detection means increases above a certain level, a time for starting the timing and a time until the start of the rice cooking operation is measured as a preliminary soaking time, and an output from the preliminary soaking time measuring means is input. Heating control means for controlling the heating means, the heating control means at least the water absorption step to bring the water absorption state of the rice at the end of the water absorption step to absorb water into the rice in the pan to a predetermined state The rice cooker is configured to adjust the time. The pan temperature detecting means for measuring the temperature of the pan is provided, and the heating control means is configured to control the heating means with the output from the preliminary immersion time measuring means and the output from the pan temperature detecting means as inputs. Rice cooker. The rice cooker according to claim 1 or 2, wherein the heating control means adjusts the temperature or time of the water absorption step so that the water absorption state of the rice at the end of the water absorption step becomes a predetermined state. The heating control means according to any one of claims 1 to 3, wherein the water absorption step is performed at a predetermined temperature even when the water absorption state of the rice satisfies a predetermined state at the start of rice cooking. vessel. The heating control means has a plurality of process patterns based on a combination of time and temperature in the water absorption process, and is determined from at least the output from the preliminary soaking time measurement means, and the water absorption state of the rice at the end of the water absorption process is a predetermined state The rice cooker according to any one of claims 1 to 4, wherein an optimal one process pattern is selected. The rice cooker of any one of Claims 1-5 provided with the display means which displays the output state from a preliminary | backup immersion time measurement means.

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