JP2006263145A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker capable of obtaining excellent rice after rice cooking is ended when rice cooking time is shortened and the rice is cooked, for which the rice cooking time is shortened and also convenience of being capable of cooking the rice anytime a user likes is provided. <P>SOLUTION: The rice cooker is provided with an inner pot whose depth is larger than an inner diameter, a heating means for heating the inner pot and a pot temperature measuring means for measuring the temperature of the inner pot. The time of the respective processes of immersion, cooking and steaming in a rice cooking process is decided corresponding to the weight of the rice to be cooked, heating with high heating power can be performed at the time of cooking by controlling heating power on the basis of the pot temperature measuring means, water absorption into the rice is accelerated by providing an ultrasonic vibration means further, and the rice in an excellent state is obtained in a short time. Also, since two inner pots independently exist, the rice can be cooked anytime the user likes, the rice cooking time is shortened, and the convenience is improved further in addition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a rice cooker having a function of cooking polished rice.

  Below, it demonstrates, referring drawings for the conventional rice cooker.

  FIG. 3 is a cross-sectional view showing a configuration of a conventional rice cooker. In FIG. 3, 32 is an inner pot having an inner diameter of 200 mm and a depth of 110 mm, and cooking and cooking rice and water are put therein. The main body 31 is provided with a pan temperature detector 34 so as to contact the bottom of the inner pan 32. An electromagnetic induction electromagnetic heating coil 35 is provided at the bottom of the inner frame 33, and the control unit 36 has a high frequency power source for supplying electric power to the electromagnetic heating coil 35. Further, the lid portion 37 is provided with a lid portion heating coil 38 and a lid temperature detector 39, and power is supplied from the high frequency power source of the control portion 36. During rice cooking, heating by the electromagnetic heating coil 35 is performed from the bottom of the rice cooker, and further, heating by the lid heating coil 38 is performed in addition to the heating from the bottom in the cooking process and the unevenness process.

  Next, the conventional general rice cooking method using the rice cooker shown in FIG. 3 is demonstrated. Conventionally, in the rice cooking method incorporated in the control unit of the rice cooker, a water immersion process, a cooking process, and a steaming process are sequentially performed. In the first water immersion process, the control temperature is set to 55 ° C. to 60 ° C. higher than room temperature and heating is performed, and the purpose is to absorb more water faster and more in the rice. In the next cooking process, the control temperature is further raised to the boiling temperature of the water, the boiling is maintained for a certain period of time, the rice absorbs more water, and the rice beta starch is transferred to the alpha starch, and the rice is gelatinized. I do. And in the last steaming process, the boiling temperature is controlled, and the excess moisture of the rice is blown off, and the heating state in the pan in the rice cooker is made uniform, and the cooked rice without uneven cooking by each part of the rice cooker The purpose is to get. The cooking time at this time was 48 minutes.

  In addition, there is a rice cooking method that shortens the rice cooking time to cope with various life scenes and improve usability. In general, when the heating power of the cooking process and the steaming process is increased, the cooking time can be shortened, but the spilled rice and the cooked rice may burn. Therefore, in the shortened conventional rice cooking method, the control temperature of the incorporated water immersion process is set to 65 ° C., which is higher than the conventional 55 ° C. to 60 ° C., and the water absorption speed to the rice is increased to shorten the time. planned.

  Moreover, after leaving the washed rice in a predetermined amount (typically 1.5 times the weight of rice) in water at room temperature for 30 minutes or more (water soaking), it is controlled at the boiling temperature in a rice cooker, cooked, There is also a method to shorten the cooking time by performing a steaming process. Although the rice cooking time at this time is shortened, about 30 minutes of water immersion time is required, and it takes time and effort to immerse the rice in advance.

  Moreover, there exists what is called a quick-cooking course, and when this rice cooking method is selected, after shortening or abbreviating | immersing a water immersion process, a cooking and a steaming process are performed and rice can be obtained in a short time.

  There is also a rice cooker that includes an electric heating source, a pan, and a pressure device, and by this pressure device, can maintain the pressure state during the rice cooking process to improve the water absorption and heat conduction to the rice in a short time.

Moreover, from a viewpoint of improving usability, there is also a rice cooker that can cook a plurality of rice at the same time. In Patent Document 1, a plurality of rice cookers are independently arranged in the apparatus main body, and can be heated simultaneously. Yes.
JP-A-1-317409

  (Table 1) is the data regarding the cooked rice cooked with the conventional rice cooking method.

  In (Table 1), with the conventional rice cooking method, 225g (1.5 times the weight of rice) water was added to 1go (150g) rice and cooked in a rice cooker, after rice cooking was completed. Appearance (swelling) and softness are shown as the evaluation of cooked rice, and the process time (minutes) of immersion, cooking and steaming and the total rice cooking time (minutes) are shown as the rice cooking time. Moreover, the advantage of the convenience compared with the conventional rice cooking method 1 is also shown.

  The sensory evaluation of the softness, which is an important item of the deliciousness of the cooked rice, and the appearance (swelling) of the cooked rice is clearly recognized when the difference is 1 point.

  According to (Table 1), in conventional rice cooking method 1, rice and water are accommodated in the inner pot of the rice cooker, and the water immersion process, the cooking process, and the steaming process are sequentially performed. No good cooked rice was obtained. The appearance is well swollen and the texture is soft, and the cooked rice at this time was set to 0 points, that is, the standard. Each process time at this time was a water immersion process 20 minutes, a cooking process 15 minutes, a steaming process 13 minutes, and the total rice cooking time was 48 minutes. However, the conventional rice cooking method 1 cannot cope with the need to cook rice in a hurry, or when a family member wants to cook rice when they want and eat freshly cooked rice.

  Moreover, in the conventional rice cooking method 2, in the rice cooking method in which the water immersion process was integrated similarly to the conventional rice cooking method 1, in order to shorten the water immersion process by increasing the water absorption speed to rice, the control temperature was changed to the conventional 55 ° C to 60 ° C. An even higher 65 ° C was set. The water immersion process at this time was shortened to 10 minutes, and the total rice cooking time became 38 minutes. However, the appearance of the cooked rice obtained after the completion of cooking was poorly swollen and the texture was hardened. This is because the control temperature was set to 65 ° C. and higher than the gelatinization temperature of 60 ° C., the water absorption of the surface layer portion of rice increased, but gelatinization occurred in this surface layer portion, and It is thought that water absorption was hindered. Therefore, in the conventional rice cooking method 2, although the rice cooking time was shortened, it was not possible to obtain good cooked rice.

  Also, in the conventional rice cooking method 3, 1go (150g) of rice is washed, soaked in 225g (1.5 times the weight of rice) water at room temperature for 30 minutes or more, and then a rice cooker quick cooking course is selected. To cook rice. At this time, the water immersion process was shortened, cooked at the boiling temperature, and steamed. The cooked rice after cooking was in an almost equivalent state within 1 point in both appearance and texture compared to the standard. Each process time at this time was 4 minutes in the water immersion process, 15 minutes in the cooking process, 13 minutes in the steaming process, and the total rice cooking time was 32 minutes, which was further shortened compared to the conventional rice cooking method 2. It was necessary to immerse for more than a minute, and the actual rice cooking time became 60 minutes or more. Also, I couldn't cope when I wanted to cook rice in a hurry.

  Furthermore, in the conventional rice cooking method 4 with the conventional rice cooker provided with the pressure apparatus, since the pressure state is maintained in each process of rice cooking, water permeates rapidly in the rice by pressure in the water immersion process and cooks. It was expected that the temperature rise in the pan would be faster due to the pressure in the raising process, and the rice cooking time could be shortened. Each process time was shortened and the total rice cooking time was 31 minutes.

  The appearance of the cooked rice obtained after the completion of cooking was poorly swollen and the texture was hardened. This is because the water absorption speed was promoted because the pressure state was maintained in the inundation process, but there was no gap between the rice and the rice was in a dense state, so the time of the infiltration process was shortened. The speed to compensate for water absorption was not promoted. As a result, cooking was started in a state where water absorption was insufficient, and water absorption into the center part seemed to be insufficient and hardened. Therefore, in the conventional rice cooking method 4, the rice cooking time was shortened and favorable rice could not be obtained.

  Moreover, in the conventional rice cooking method 5, it is the method of cooking with the rice cooker comprised with the rice cooker provided in parallel independently, and since it can cook according to the lifestyle of each family, it can cook rice whenever it wants, Usability has improved. However, it does not have the convenience of shortening the cooking time.

  An object of the present invention is to provide a rice cooker capable of obtaining cooked rice in a well-cooked state in a short time and cooking rice as desired.

  In order to solve the above-mentioned problem, the rice cooker of the present invention has an inner pot whose depth is larger than the inner diameter, a heating means for heating the inner pot, a pan temperature measuring means for measuring the temperature of the inner pot, The control means for controlling the electric power applied to the heating means based on the temperature of the inner pot measured by the pot temperature measuring means, and the control means efficiently heats the cooked rice in a good condition in a short time. Can be obtained. In addition, by providing two or more inner pots and ultrasonic vibration means, rice can be cooked whenever desired and the cooking time can be further shortened.

  Even if rice cooking time is shortened, the rice cooker of the present invention can obtain cooked rice with good swelling and soft texture after cooking, and can cook rice as desired.

  The first invention is an inner pot whose depth is larger than the inner diameter, a heating means for heating the inner pot, a pot temperature measuring means for measuring the temperature of the inner pot, and the temperature of the inner pot measured by the pot temperature measuring means. The control means which controls the electric power given to a heating means based on this can implement | achieve the high thermal power in a cooking process, and can cook the rice in a favorable state in a short time.

  In the second invention, in particular, the inner pot of the first invention is composed of two or more and includes heating means and pan temperature measuring means for heating each of the inner pots, so that rice can be cooked separately. .

  In particular, the third invention is provided with a weight measuring means for measuring the weight of the inner pot of the second invention, and based on the weight of the inner pot measured by the weight measuring means, in the control means, the electric power given to the heating means is supplied. According to the control, it can be heated in an optimum time according to the weight of the food in the inner pot, so that cooked rice in a good state can be cooked in a short time.

  In particular, the fourth invention is provided with setting means for setting the amount of the cooked food in the inner pot of the second invention, and the control means supplies the heating means with the setting means based on the set amount of the food set by the setting means. Since the electric power is controlled and heating can be performed in an optimum time according to the set amount of the cooked food in the inner pot, cooked rice in a good state can be cooked in a short time.

  In the fifth aspect of the invention, in particular, by providing ultrasonic vibration means in the rice cooker of any one of the inventions 2 to 4, it is possible to cook cooked rice in a better state in a shorter time.

  Hereinafter, the present embodiment will be described with reference to the drawings. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view of the rice cooker according to the first embodiment, where 10 is an inner pot having an inner diameter of 100 mm and a depth of 200 mm for placing a cooked rice to be cooked (cooked), and two inner pots. It is configured independently. 11 is a housing of the rice cooker, 12 is a lid portion of each inner pot, and 13 is a lid heating coil. 14 is a pan temperature measuring means for measuring the temperature of each inner pot 10, 15 is a weight measuring means for measuring the weight of each inner pot 10, and 16 is an ultrasonic vibration means. Can be vibrated by ultrasonic waves. Reference numeral 17 denotes an electromagnetic heating coil that heats each inner pot 10 on which the food is placed. When energized, the inner pot 10 itself is heated by electromagnetic induction heating to heat the inner food. it can.

  Although not shown in the figure, the pan temperature measuring means 14 of the inner pot is determined based on the weight of the inner pot 10 measured by the weight measuring means 15 by pressing a rice cooking start button provided on a part of the outer shell of the rice cooker body. The rice is cooked by controlling the electric power supplied to the electromagnetic heating coil 17 by the control means 18 and the ultrasonic vibration means 16 is further controlled by the control means 18 to ultrasonically vibrate the food in the submerged process. Can be given.

  The process of cooking with the rice cooker of this Embodiment 1 is demonstrated for the example of 1 rice (150g) and water 225g of the weight equivalent to the conventional rice cooking method. First, rice and water are placed in each of the inner pots 10 and controlled based on the weight of the inner pot measured by the weight measuring means 15 by pressing a rice cooking start button provided in a part of the outer portion of the rice cooker body. In each part, the time of each process of water immersion, cooking, and steaming in the rice cooking process is determined. In each step of cooking rice, the heating temperature of the inner pot 10 is controlled by the pot temperature measuring means 14. For rice cooking, a water immersion process is first performed, and the inner pot 10 is controlled by the pot temperature measuring means 14 at a control temperature of 55 ° C. to 60 ° C. for a certain period of time. At this time, the ultrasonic vibration means 16 is operated, and when this water immersion process is completed, the ultrasonic vibration means 16 stops. In the next cooking step, the control temperature of the inner pot 10 is further increased to 100 ° C., which is the boiling temperature of water, and maintained at 100 ° C. for a certain time. Finally, a steaming process is performed. In this process, the inner pot is controlled at 100 ° C. for a certain period of time, and rice cooking in each inner pot is completed at the same time.

  The heating means for heating the inner pot 10 is not limited to the electromagnetic heating coil 17, and the means for measuring the temperature of the inner pot is not limited to the pot temperature measuring means 14, but means for measuring the weight. Is not limited to the weight measuring means 15.

  (Table 2) is data relating to cooked rice of the first embodiment.

  According to (Table 2), each process time of the rice cooking of Embodiment 1 is 10 minutes for water immersion, 4 minutes for cooking, 13 minutes for steaming, and the total rice cooking time can be shortened to 27 minutes, and the appearance is also plump When the rice cooked by the conventional rice cooking method 1 was used as a standard, an equivalent state could be realized.

  First, in the water immersion process, by giving vibrations to the rice and water with an ultrasonic vibration device, there is a gap between the rice, and the presence of the rice separated by one grain increases the area in contact with water, The water absorption speed increased, and water was sufficiently absorbed in 10 minutes. In the next cooking process, the depth is about 200 mm, which is about twice as large as 110 mm of the conventional rice cooker, so it keeps boiling without spilling even if cooked with high thermal power, and it takes 4 minutes. The rice was further water-absorbed and the rice beta starch was transferred to the alpha starch, allowing the gelatinization of the rice. And the steaming process was performed, and it was able to obtain favorable cooked rice by fully absorbing water and gelatinizing and further draining excess water.

  In addition, because two inner pots exist independently, you can cook rice at different times, so you can cook it whenever you want according to the lifestyle of each family, and you can do it in a short time. However, when the conventional rice cooking method 1 was used as a standard, it was remarkably improved.

  As is apparent from the above description, the rice cooker of the first embodiment has an inner pot whose depth is larger than the inner diameter, a heating means for heating the inner pot, and a pan temperature measurement for measuring the temperature of the inner pot. Means, further comprising a weight measurement means and ultrasonic vibration means, when cooking rice, each step of water immersion, cooking and steaming in the rice cooking process in the control unit based on the weight measured by the weight measurement means of the inner pot Time is determined, and depending on each rice cooking process, the temperature of the inner pot is controlled based on the information of the pot temperature measuring means, heating according to the weight, high heating power during cooking and ultrasonic vibration means By promoting water absorption into rice, cooked rice in a good state can be obtained in a short time. Moreover, since two inner pots exist independently, in addition to the convenience of rice cooking for a short time, it also has the convenience of cooking rice at any time.

(Embodiment 2)
The cross-sectional view of the rice cooker according to the second embodiment is configured as shown in FIG. 1 which is substantially the same as the rice cooker according to the first embodiment, but the second embodiment has a weight measuring unit. It is not configured. Moreover, FIG. 2 is the control panel 20 provided in a part of main body outer shell of the rice cooker of this Embodiment 2, and determines the input key 21 and the input weight which inputs the weight (total number) of the rice to cook. A determination button 22, a display panel 23 for displaying the input weight (total number), and a start button 24 for starting rice cooking.

  Place rice and water in the inner pot 10, enter the weight (total number) of rice to be cooked with the input key 21 of the control panel 20, and press the enter button 22 to determine the weight of the rice to be cooked. The weight (total number) of the cooked rice is displayed on the display panel 23. Then, by pressing the start button 24, the time of each step of water immersion, cooking, and steaming in the rice cooking process according to the weight of the rice is determined, and rice cooking is started.

  The process of cooking with the rice cooker of this Embodiment 2 is demonstrated taking the rice 1 go (150g) and water 225g of the weight equivalent to the conventional rice cooking method as an example. First, rice and water are respectively placed in the inner pot 10, and the weight of rice to be cooked, 1 go (150 g) is input by the input key 21 of the control panel 20, and the decision button 22 is pressed, and then the start button 24. By pressing, rice cooking is started, and based on the weight of the input rice, the time of each step of the rice cooking process is determined, as shown in Table 2, as shown in Table 2. Cooked rice is performed in each inner pot at the same process time. Moreover, like this Embodiment 1, water absorption is accelerated | stimulated when a vibration is given to rice and water by an ultrasonic vibration means at the time of a water immersion process, and also a cooking process is performed by high thermal power, and it is a short time. And cooked cooked rice in good condition. Furthermore, as in the first embodiment, two inner pots exist independently, so rice can be cooked at different times, and can be cooked at any time according to the lifestyle of each family. In addition, since it can be performed in a short time, the usability is markedly improved with respect to the conventional rice cooking method 1.

  As is apparent from the above description, the rice cooker according to the second embodiment has an inner pot whose depth is larger than the inner diameter, a heating means for heating the inner pot, and a pan temperature measurement for measuring the temperature of the inner pot. Means, further comprising weight setting means and ultrasonic vibration means, when cooking rice, each step of water immersion, cooking and steaming in the rice cooking process in the control unit based on the weight set by the weight setting means of the inner pot The time is determined and the temperature of the inner pot is controlled based on the information of the pan temperature measuring means according to each rice cooking process, heating according to the set weight, high heating power at the time of cooking and ultrasonic vibration means By the promotion of water absorption to the rice by, rice in a good state can be obtained in a short time. Moreover, since two inner pots exist independently, in addition to the convenience of rice cooking for a short time, it also has the convenience of cooking rice at any time.

  As described above, when the rice cooker according to the present invention cooks rice, the inner pot whose depth is larger than the inner diameter, the heating means for heating the inner pot, the pot temperature measuring means for measuring the temperature of the inner pot, the pot By providing a control means for controlling the power applied to the heating means based on the temperature of the inner pot measured by the temperature measuring means, it becomes possible to perform high heating power heating, and further when an ultrasonic vibration means is provided. Since water absorption can also be promoted, when organic substances other than food are heated together with water, they can also be applied to uses that promote water absorption and heating reaction.

Sectional drawing of the rice cooker of this Embodiment 1. The figure which shows the control panel of this Embodiment 2. Cross section of conventional rice cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Inner pan 11 Housing | casing 12 Cover part 13 Cover part heating coil 14 Pan temperature measurement means 15 Weight measurement means 16 Ultrasonic vibration means 17 Electromagnetic heating coil 18 Control means 20 Control panel 21 Input key 22 Decision button 23 Display panel 24 Start button

Claims (5)

Based on the inner pot whose depth is larger than the inner diameter, heating means for heating the inner pot, pot temperature measuring means for measuring the temperature of the inner pot, and the temperature of the inner pot measured by the pot temperature measuring means A rice cooker provided with control means for controlling the electric power applied to the heating means. The rice cooker according to claim 1, comprising two or more inner pots, each of the inner pots including a heating means and a pan temperature measuring means. The rice cooker according to claim 2, further comprising weight measuring means for measuring the weight of the inner pot, wherein the power supplied to the heating means is controlled by the control means based on the weight of the inner pot measured by the weight measuring means. 3. A rice cooker according to claim 2, further comprising a setting means for setting the amount of the cooked food in the inner pan, and the power supplied to the heating means is controlled by the control means based on the set amount of the food set by the setting means. . The rice cooker of any one of Claim 2 to 4 which provided the ultrasonic vibration means.

Images