JP2007029592A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker having a menu selecting means by which an optional cooking course can be selected from a plurality of cooking courses by which the breakage of the surface of rice is prevented and extra water is absorbed and additionally the rice whose core is sufficiently heated and which includes proper water can be cooked even though the rice is cooked with hot-water selecting hot-water cooking by the menu selecting means. <P>SOLUTION: The pot 1 into which rice and water is charged is heated by a heating means 2, the temperature of the pot 1 is detected by the pot temperature detecting means 3, an optional cooking course can be selected from a plurality of cooking courses by the menu selecting means 4, and the heating means 2 is driven and controlled by the control means 5 receiving the output of the pot temperature detecting means 3 according to the content of the selected menu. The control means 5 is constituted so as to carry out cooking operation by a predetermined fire power and set a steaming process time after detecting a cooking completion temperature lower than usual longer than usual when a hot water cooking course is selected by the menu selecting means 4. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a rice cooker provided with a menu selection means capable of selecting an arbitrary rice cooking course from a plurality of rice cooking courses.

  Conventionally, this type of rice cooker has been configured as shown in FIG. 18 (see, for example, Patent Document 1). Hereinafter, the configuration will be described.

  As shown in FIG. 18, the inner pot 1 is heated by the heating element 2 with rice and water, and has an inner lid 16 and an upper lid 17 on the upper side. The first temperature detector 7 detects the temperature of the inner pot 1, and the second temperature detector 6 detects the temperature of the upper lid 17. The first comparator 7a compares the output of the first temperature detector 7 with a predetermined temperature, the second comparator 6a compares the output of the second temperature detector 6 with a predetermined temperature, The output of the first comparator 7a and the output of the second comparator 6a are input to the rice cooking capacity determining means 12b to determine the rice cooking capacity, and the rice cooking power determining means 12a based on the determined rice cooking capacity. And the energization amount of the heating element 2 is controlled by the heating element energization amount control means 12c.

  Here, in addition to the first temperature detector 7 that detects the temperature of the inner pot 1, when the vapor pressure of the inner lid 16 increases, the temperature of the upper lid 17 is rapidly increased by allowing the vapor to pass rapidly. The second temperature detector 6 for detecting the temperature of the upper lid 17 is provided, and the second temperature detector 6 reaches the predetermined temperature after the first temperature detector 7 reaches the predetermined temperature. It is configured to detect the rice cooking capacity according to the elapsed time until.

In the above configuration, boiling detection can be accurately detected by using steam, the rice cooking capacity can be detected accurately, and the subsequent heating power can be appropriately given according to the rice cooking capacity.
Japanese Examined Patent Publication No. 4-44529

  However, in such a configuration, the rice cooking capacity cannot be measured accurately at high temperatures where the temperature cannot be controlled, such as when rice and hot water are put in place of rice and water to cook quickly at the time of rice cooking, and the rice cooking capacity cannot be measured accurately. In order to detect less, the thermal power given at the time of rice cooking was weak, the surface condition of the finished rice collapsed, the food texture was bad, and the quality of the rice was significantly deteriorated.

  The present invention solves the above-described conventional problems, and even when hot water is cooked by selecting a menu by means of menu selection, the surface of the rice is prevented from collapsing and excess moisture is absorbed, even if cooked with hot water. The purpose of the present invention is to provide a rice cooker that can cook rice containing proper water that has been cooked to the core.

  In order to achieve the above object, the present invention heats a pan containing rice and water by a heating means, detects the temperature of the pan by a pan temperature detecting means, and selects any rice from a plurality of rice cooking courses by a menu selection means. The course can be selected, and the output of the pan temperature detecting means is received according to the contents of the menu selected by the menu selecting means, and the heating means is driven and controlled by the control means. When the cooking rice cooking course is selected, the rice cooking operation is performed with a predetermined heating power, and the unevenness process time after detecting the rice cooking end temperature lower than usual is set longer than usual.

  By this, when hot water cooking rice is selected by the menu selection means, the heating means is driven and controlled, and the rice cooking operation is performed with the predetermined heating power for hot water cooking. In addition to absorbing excess moisture by setting the unevenness process time longer than usual, it is possible to cook rice containing proper moisture that has been cooked to the core of the rice.

  When the rice cooker of the present invention has selected hot water cooking with the menu selection means, it performs rice cooking operation with a predetermined heating power for hot water cooking, and suppresses the collapse of the rice surface by cooking at a rice cooking end temperature lower than normal, By setting the unevenness process time longer than usual, it is possible not only to absorb excess moisture, but also to cook rice containing proper moisture that has been cooked to the core of the rice.

  1st invention can select arbitrary rice cooking courses from the pot 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, and a plurality of rice cooking courses Menu selection means, and control means for driving and controlling the heating means in response to the output of the pan temperature detection means according to the contents of the menu selected by the menu selection means, and the control means uses the menu selection means to control hot water. When the cooking rice cooking course is selected, the rice cooking operation is performed with a predetermined heating power, and the unevenness process time after detecting the rice cooking end temperature lower than usual is set longer than usual. You can choose cooked rice, and when you choose hot water cooked rice, you can suppress the collapse of the rice surface by cooking at a rice cooking end temperature lower than normal, Degree not only to absorb excess moisture in longer set to be than usual time, it is possible to cook the rice that contains the proper moisture which has passed through the fire to the core of rice.

  2nd invention is provided with the rice cooking total number input means which inputs the number of rice cooking in the said 1st invention, When a control means selects the hot water cooking rice course by a menu selection means, it is by pot temperature detection means. When boiling is detected, the boiling means based on the number of cooked rice is given to the heating means based on the number of cooked rice from the rice cooked number input means, and the rice is cooked by the menu selection means. When you choose hot-cooked rice, you can cook by giving the thermal power that corresponds exactly to the number of rice cooked by entering the number of rice cooked, and then cook at a lower rice cooking end temperature than usual In addition to absorbing the excess moisture by setting the unevenness process time longer than usual, the rice that contains the proper moisture that has been cooked to the core of the rice Kukoto can.

  3rd invention WHEREIN: When the control means selects the hot water cooking rice course by the menu selection means in said 1st invention, the temperature rise rate after detecting the initial pan temperature and temperature rise before a rice cooking start The number of cooked rice in the pan is detected, the boiling means based on the number of cooked rice is given to the heating means and cooked, and the hot water cooked rice can be selected by the menu selection means, When hot water cooking is selected, the number of rice cooked in the pan is detected from the initial pan temperature before the start of rice cooking and the temperature rise rate after detecting the temperature rise, and the thermal power corresponding to the number of rice cooked is given accurately By cooking at a lower end-of-cooking temperature than usual, the rice surface can be prevented from collapsing, and by setting the unevenness process time longer than usual, it can absorb excess moisture. Fire to the core Proper moisture Tsu can cook the rice that contains.

  4th invention is the above-mentioned 1st invention. When a control means selects the hot water cooking rice course by a menu selection means, it heats with predetermined heating power and cooks by the time from the initial pan temperature at the time of heating to boiling. When detecting the total number, the boiling means based on the total number of rice cooking is given to the heating means and cooked, and hot water cooking rice can be selected by the menu selection means, and when hot water cooking rice is selected , It can be cooked by heating with a predetermined heating power, detecting the total number of rice cooked according to the time from the initial pan temperature at the time of heating to boiling, giving the thermal power corresponding to the number of rice cooked accurately, and then the lower rice cooking end temperature than usual In addition to absorbing the excess moisture by setting the unevenness process time longer than usual, the proper moisture that has been cooked to the core of the rice It is possible to cook the rice that contains.

  5th invention is provided with the lid temperature detection means which detects the temperature of the pan upper part in the said 1st invention, and when a control means selects the hot water cooking rice course by a menu selection means, it heats with predetermined heat power. Detecting the number of cooked rice by the time from the initial pan temperature at the time of heating to boiling detection by the lid temperature detecting means, giving boiling heating heat based on the number of cooked rice to the heating means to cook rice, You can select hot-cooked rice by the menu selection means, and when you choose hot-cooked rice, heat it with a predetermined heating power and calculate the total number of rice cooked according to the time from the initial pan temperature at the time of heating to the boiling detection by the lid temperature detection means Detects and can be cooked by applying the thermal power corresponding to the total number of cooked rice, and then cooks at the lower end-of-cooking temperature. Not only to absorb the excess water by setting longer than usual, it is possible to cook the rice that contains the proper moisture which has passed through the fire to the core of rice.

  6th invention is equipped with the pan temperature display means which displays the temperature detected by the pan temperature detection means in the said 1st invention, When a control means selects the hot water cooking rice course by the menu selection means, The pan temperature display means prompts the water temperature to fall below the predetermined water temperature, and the menu selection means allows you to select hot water and cooked rice. To prevent the rice surface from collapsing when the temperature is higher than the boiling temperature by urging it to be below the specified water temperature, and by further cooking the rice at a lower cooking end temperature than usual, By setting the process time longer than usual, you can not only absorb excess moisture, but also cook cooked rice with proper moisture that has been cooked to the core of the rice. That.

  In a seventh aspect based on the first aspect, when the control means selects a hot water rice cooking course by the menu selection means, when the initial rice cooking temperature is equal to or lower than the predetermined temperature, the pre-cooking maintains the pan temperature for a predetermined time. The menu selection means allows you to select hot water and cooked rice, and when you choose hot water and cooked rice, if the temperature of the hot water is low, pre-cook the rice to absorb water and absorb water It prevents the core from forming due to shortage, suppresses the collapse of the rice surface by cooking at a rice cooking end temperature lower than normal, and not only absorbs excess moisture by setting the unevenness process time longer than usual, You can cook cooked rice with the proper moisture up to the core of the rice.

  8th invention is equipped with the reservation means which sets rice cooking start time in the said 1st invention, and when a reservation rice cooking is set by the said reservation means, a control means selects a hot water cooking rice course by a menu selection means When the reserved rice is set, by operating the menu selection means so that you can not choose the hot water cooking rice course, the hot water will absorb water excessively and the starch will melt It can prevent making pasty rice that cannot be eaten.

  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 block diagram of a rice cooker in Embodiment 1 of the present invention, and FIG. 2 is a cross-sectional view of the rice cooker.

  As shown in FIG. 1 and FIG. 2, the pot 1 contains rice and water, and the pot 1 is heated from the bottom by the heating means 2. The pan temperature detecting means 3 contacts the bottom surface of the pan 1 and detects the temperature of the pan 1. The menu selection means 4 can select an arbitrary rice cooking course from a plurality of rice cooking courses, and the control means 5 outputs the output of the pan temperature detection means 3 according to the contents of the menu selected by the menu selection means 4. The heating means 2 is driven and controlled.

  Here, when the hot water cooking rice course is selected by the menu selection means 4, the control means 5 performs the rice cooking operation with a predetermined heating power, and makes the unevenness process time after detecting the rice cooking end temperature lower than normal longer than usual. The configuration is set.

  The operation and action of the above configuration will be described with reference to FIG. First, in step 21, a menu to be cooked before starting rice cooking is selected and input by the menu selection means 4, and it is determined whether or not the menu selected in step 22 is a hot water rice cooking course. If it is not a hot water rice cooking course, go to step 23. Proceed and execute a cooking menu (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking rice course has been selected in step 22, the process proceeds to step 24 to set the heating power (80%) for the hot water cooking rice course. Next, step 25 to step 25 are repeated until the temperature of the pot 1 detected by the pot temperature detecting means 3 in step 25 reaches 115 ° C., which is lower than the cooking temperature 130 ° C. of normal white rice rice, and the set rice cooking power Maintain boiling. If the temperature of the pan 1 reaches 115 ° C. in Step 25, the process proceeds to Step 26 and the unevenness process is performed.

  In the unevenness process, a time of 20 minutes, which is longer than the unevenness time of 12 minutes during normal rice cooking, is set. During the unevenness process, in order to evaporate excess water, the process is heated for 5 minutes at 5% heating power during the process. If the set uneven time has ended, the process proceeds to step 27 to finish cooking rice.

  From these steps, if the menu selection means 4 selects not only a normal white rice cooking course but also a hot water cooking course, the heating by the heating means 2 is stopped at 115 ° C. just before the internal rice is cooked (dry up). . In this way, by making the temperature considerably lower than the normal cooking end temperature of 130 ° C., it prevents the rice surface from collapsing due to strong heating, and by setting the unevenness process time longer than usual, excess moisture In addition to absorbing water, you can cook rice that contains the proper moisture to the center of the rice.

  As described above, in the present embodiment, when a hot water rice cooking course is selected by the menu selection means 4, the rice cooking operation is performed with a predetermined heating power, and the unevenness process time after detecting a rice cooking end temperature lower than usual is determined. Because it is configured to be set longer than usual, when you choose hot water rice cooking, by suppressing the rice surface collapse by cooking at a lower rice cooking end temperature than usual, by setting the unevenness process time longer than usual In addition to absorbing excess moisture, you can cook rice that contains the proper moisture that has been cooked to the core of the rice.

(Embodiment 2)
FIG. 4 is a block diagram of a rice cooker according to Embodiment 2 of the present invention.

  As shown in FIG. 4, the rice cooking total number input means 9 inputs the rice cooking total number, and the control means 8 outputs the output of the pan temperature detection means 3 according to the contents of the menu selected by the menu selection means 4. When the hot water cooking rice course is selected by the menu selection means 4 while the receiving heating means 2 is driven and controlled, when the boiling temperature detection means 3 detects boiling, the number of rice cooking from the rice cooking number input means 9 is set. Based on this, the heating means 1 is given a boiling maintenance heating power based on the total number of cooked rice, and the unevenness process time after detecting the cooked rice end temperature lower than usual is set longer than usual. 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 of the above configuration will be described with reference to FIG. In step 41, the menu to be cooked before the start of rice cooking is selected and input by the menu selection means 4, and it is determined whether or not the menu selected in step 42 is a hot water rice cooking course. Execute cooking menus (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking rice cooking course has been selected in step 42, the process proceeds to step 44, and the rice cooking number is input from the rice cooking number input means 9. In step 45, the heating power (80%) for the hot water cooking course is set. Next, in step 46, it is determined whether the temperature of the pan 1 has reached the boiling temperature from the pan temperature detecting means 3, and step 45 to step 46 are repeated until boiling is detected. If boiling is detected in step 46, the process proceeds to step 47, and the heating power suitable for hot water cooking is set from 70% to 100% according to the rice cooking total number input by the rice cooking total number determination means 9. Give to pan 1.

  In Step 48, Step 47 to Step 48 are repeated until the temperature of the pan 1 reaches 115 ° C., which is lower than the cooking temperature 130 ° C. of normal white rice cooking, and boiling is maintained with the set rice cooking power. If the pan 1 temperature reaches 115 ° C. in step 48, the process proceeds to step 49 to perform the unevenness process. Steps 49 to 50 perform the same operations as steps 26 to 27 in FIG.

  From these steps, when hot water cooking is selected by the menu selection means 4, it is possible to cook by inputting the number of rice cooking and applying the thermal power accurately corresponding to the number of rice cooking.

  As mentioned above, in this Embodiment, when the hot water cooking rice course is selected by the menu selection means 4, when the boiling temperature detection means 3 detects boiling, the rice cooking total number from the rice cooking number input means 9 The heating means 2 is given boiling maintenance heating power based on the total number of rice cooked to cook rice, so when hot water cooked rice is selected, the thermal power corresponding to the total number of rice cooked by entering the number of cooked rice In addition to suppressing the collapse of the rice surface by cooking at a rice cooking end temperature lower than normal, and setting the unevenness process time longer than usual, it absorbs excess moisture, You can cook cooked rice with the proper moisture up to the core of the rice.

(Embodiment 3)
FIG. 6 is a block diagram of a rice cooker according to Embodiment 3 of the present invention.

  As shown in FIG. 6, the control means 10 controls the heating means 2 by receiving the output of the pan temperature detection means 3 according to the contents of the menu selected by the menu selection means 4, and cooks hot water by the menu selection means 4. When a rice cooking course is selected, the number of rice cooked in the pan 1 is detected from the initial pan temperature before the start of rice cooking and the temperature rise rate after detecting the temperature rise, and the heating means 2 is based on the number of rice cooked. It is set as the structure which sets the uneven process time after giving boiling maintenance thermal power and detecting the rice cooking end temperature lower than usual longer than usual. 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 of the above configuration will be described with reference to FIG. In step 61, a menu to be cooked before the start of cooking is selected and input by the menu selection means 4, and it is determined whether or not the menu selected in step 62 is a hot water rice cooking course. Execute cooking menus (usually white rice etc.) other than the cooked rice course.

  If the hot water cooking course has been selected in step 62, the process proceeds to step 64, where the initial temperature of the pan 1 before the hot water before cooking is put from the pan temperature detecting means 3 and the hot pot 1 after the hot water has been added. The temperature is detected and stored. In step 65, heating (100% heating power) is performed by the heating means 2, and in step 66, the temperature of the pot 1 is detected from the pot temperature detecting means 3. In step 67, it is determined whether or not the temperature detected by the pot temperature detecting means 3 exceeds 93 ° C to determine whether the pot 1 has boiled. Steps 65 to 67 are repeated until it is determined that the boiling point exceeds 93 ° C.

  If it is determined that the boiling temperature exceeds 93 ° C., the process proceeds to step 68, and the total number of rice cooked from the temperature increase rate obtained from the time when the temperature has increased since the hot water was added from the initial temperature of the pan 1 detected in step 64. And set the optimum heating power for the total number of cooked rice. The pot 1 before hot water is put in has a considerable temperature difference from the hot water because it is close to the temperature of the room being used. The total number of cooked rice is determined by measuring the time during which the pan 1 is warmed using this temperature difference. If it takes 5 seconds to rise 10 ° C, set 80% thermal power, and if it takes less than 3 seconds, set 100% thermal power.

  In Step 69, Step 68 to Step 69 are repeated until the temperature of the pan 1 reaches 115 ° C., which is lower than the cooking temperature of 130 ° C. for normal white rice cooking, and boiling is maintained with the set rice cooking power. If the pan 1 temperature reaches 115 ° C. in step 69, the process proceeds to step 70 to perform the unevenness process. Steps 70 to 71 perform the same operations as steps 26 to 27 in FIG.

  From these steps, you can select hot-cooked rice by the menu selection means 4, and when hot-cooked rice is selected, the initial pan temperature before the start of cooking and the temperature rise rate after detecting the temperature rise The number of cooked rice in 1 can be detected and cooked with the thermal power corresponding to the number of cooked rice accurately.

  As described above, in the present embodiment, when a hot water cooking rice course is selected by the menu selection means 4, the initial pan temperature before the start of cooking and the temperature rise rate after detecting the temperature rise, The number of cooked rice is detected, and boiling heating power based on the number of cooked rice is given to the heating means 2 so that rice is cooked, so when hot water cooked rice is selected, the initial pan temperature and temperature rise before the start of cooking is detected It is possible to detect the total number of rice cooked in the pan 1 from the rate of temperature rise and then apply the thermal power corresponding to the total number of cooked rice and cook it, and then cook it at a rice cooking end temperature lower than usual. By suppressing the collapse of the surface and setting the unevenness process time longer than usual, it is possible not only to absorb excess moisture, but also to cook rice containing proper moisture that has been cooked to the core of the rice.

(Embodiment 4)
FIG. 8 is a block diagram of a rice cooker according to Embodiment 4 of the present invention.

  As shown in FIG. 8, the control means 11 receives the output of the pan temperature detection means 3 according to the contents of the menu selected by the menu selection means 4, controls the heating means 2, and cooks hot water by the menu selection means 4. When a rice cooking course is selected, heating is performed with a predetermined heating power, the number of rice cooking is detected by the time from the initial pan temperature at the time of heating to boiling, and a boiling maintenance heating power based on the number of rice cooking is given to the heating means 2, It is set as the structure which sets the uneven process time after detecting the rice cooking end temperature lower than usual longer than usual. 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 of the above configuration will be described with reference to FIG. In step 81, a menu to be cooked before starting rice cooking is selected and input by the menu selection means 4, and it is determined whether or not the menu selected in step 82 is a hot water rice cooking course. Execute cooking menus (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking course has been selected in step 82, the process proceeds to step 84, where the initial temperature of the pan 1 is detected from the pan temperature detecting means 3 and stored. In step 85, heating by heating means 2 (100% thermal power) is performed, and in step 86, the pan temperature is detected from pan temperature detecting means 3. In step 87, it is determined whether the temperature detected by the pot temperature detecting means 3 exceeds 93 ° C to determine whether the pot 1 has boiled. Steps 85 to 87 are repeated until it is determined that the boiling point exceeds 93 ° C.

  If it is determined that it has boiled over 93 ° C, the process proceeds to step 88, where the number of cooked rice is determined from the time until it reaches 93 ° C from the initial temperature of the pan 1 detected in step 84, and is optimal for the number of cooked rice Set firepower. The pot 1 before hot water is put in has a considerable temperature difference from the hot water because it is close to the temperature of the room being used. Even if hot water just before boiling is added, the temperature in the pan 1 in which hot water is put is lowered due to this temperature difference, and a temperature difference of 10 ° C. or more is often generated. The total number of cooked rice is determined using the temperature difference between the temperature of the pan 1 and boiling. If it takes 50 seconds to increase by 10 ° C., 80% thermal power is set, and if it takes less than 30 seconds, 100% thermal power is set.

  In Step 89, Step 88 to Step 89 are repeated until the temperature of the pan 1 reaches 115 ° C., which is lower than the cooking temperature 130 ° C. of normal white rice cooking, and boiling is maintained with the set rice cooking power. If the pan 1 temperature reaches 115 ° C. in step 89, the process proceeds to step 90 and the unevenness process is performed. Steps 90 to 91 perform the same operations as steps 26 to 27 in FIG.

  From these steps, the menu selection means 4 can be used to select hot water cooked rice, and when hot water cooked rice is selected, heating is performed with a predetermined heating power and the total number of rice cooked is determined according to the time from the initial pan temperature at the time of heating to boiling. It can be detected and cooked with the thermal power corresponding to the total number of rice cooked.

  As described above, in the present embodiment, when a hot water cooking rice course is selected by the menu selection means 4, heating is performed with a predetermined heating power, and the total number of rice cooking is detected based on the time from the initial pan temperature at the time of heating to boiling. Since the boiling means heating power based on the total number of cooked rice is given to the heating means 2 and cooked with hot water, when hot water cooked rice is selected, heating is performed with a predetermined heating power depending on the time from the initial pan temperature at the time of heating to boiling. Detects the total number of rice cooked, can be cooked by applying the thermal power accurately corresponding to the number of cooked rice, and then cooks at a lower rice cooking end temperature than usual to prevent the rice surface from collapsing, making the unevenness process time longer than usual By setting it longer, you can not only absorb excess moisture, but you can also cook rice that contains the proper moisture that goes to the core of the rice.

(Embodiment 5)
FIG. 10 is a block diagram of a rice cooker according to Embodiment 5 of the present invention.

  As shown in FIG. 10, the lid temperature detection means 6 detects the temperature of the upper part of the pan 1, and the control means 12 determines the pan temperature detection means 3 according to the contents of the menu selected by the menu selection means 4. When the menu selection means 4 selects the hot water and rice cooking course, the heating is performed with a predetermined heating power and the boiling temperature is detected by the lid temperature detection means 6 when heated. The number of cooked rice is detected according to the time, the boiling maintenance heating power based on the number of cooked rice is given to the heating means 2, and the unevenness process time after detecting the rice cooking end temperature lower than usual is set longer than usual. . 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 of the above configuration will be described with reference to FIG. In step 101, the menu to be cooked before the start of rice cooking is selected and input by the menu selection means 4, and it is determined whether the menu selected in step 102 is a hot water rice cooking course. Execute cooking menus (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking course has been selected in step 102, the process proceeds to step 104, where the initial temperature of the pan 1 is detected from the pan temperature detecting means 3 and stored. In step 105, heating by the heating means 2 (100% heating power) is performed, and in step 106, the temperature of the upper part of the pan 1 is detected from the lid temperature detecting means 6. In step 107, it is determined whether the inside of the pan 1 has boiled based on whether the lid temperature detecting means 6 exceeds 80 ° C. Steps 105 to 107 are repeated until it is determined that the boiling point exceeds 80 ° C.

  If it is determined that it has boiled above 80 ° C, the process proceeds to step 108, and the total number of rice cooked is determined from the time until the lid detecting means 6 reaches 80 ° C from the initial temperature of the pan 1 detected in step 104. Set the optimal firepower for the number. The hot pot 1 before being filled with hot water is close to the temperature of the room in use, so it has a considerable temperature difference from hot water. Even if hot water just before boiling is added, the temperature in the pan 1 in which hot water is put is lowered due to this temperature difference, and a temperature difference of 10 ° C. or more is often generated. The total number of cooked rice is determined using the temperature difference between this pan 1 temperature and boiling. If it takes 60 seconds to rise by 10 ° C., 80% thermal power is set, and if it takes less than 40 seconds, 100% thermal power is set.

  In Step 109, Step 108 to Step 109 are repeated until the temperature of the pan 1 reaches 115 ° C., which is lower than the cooking temperature 130 ° C. of normal white rice cooking, and boiling is maintained with the set rice cooking power. If the pan 1 temperature reaches 115 ° C. in step 109, the process proceeds to step 110 to perform the unevenness process. Steps 110 to 111 perform the same operations as steps 26 to 27 in FIG.

  From these steps, the menu selection means 4 can be used to select hot water cooked rice, and when hot water cooked rice is selected, heating is performed with a predetermined heating power and the total number of rice cooked is determined according to the time from the initial pan temperature at the time of heating to boiling. It can be detected and cooked with the thermal power corresponding to the total number of rice cooked.

  As described above, in the present embodiment, when a hot water-cooking rice course is selected by the menu selection unit 4, heating is performed with a predetermined heating power and the initial pan temperature at the time of heating is followed by detection of boiling by the lid temperature detection unit 6. The number of cooked rice is detected by time, and the boiling means heating power based on the number of cooked rice is given to the heating means 2 so that the rice is cooked. By detecting the number of rice cooked according to the time from the temperature to the boiling detection by the lid temperature detecting means 6, it can be cooked by applying the thermal power corresponding to the number of rice cooked accurately, and then cooked at a rice cooking end temperature lower than usual. Suppress the surface of the rice and set the uneven processing time longer than usual to absorb excess moisture, and cook the rice containing the proper moisture that has been cooked to the core of the rice. Door can be.

(Embodiment 6)
FIG. 12 is a block diagram of a rice cooker according to Embodiment 6 of the present invention.

  As shown in FIG. 12, the pan temperature display means 7 displays the temperature detected by the pan temperature detection means 3, and the control means 13 detects the pan temperature according to the contents of the menu selected by the menu selection means 4. The output of the means 3 is received and the heating means 2 is driven and controlled, and when the hot water cooking rice course is selected by the menu selection means 4, the pan temperature display means 7 prompts the water temperature to fall below the predetermined water temperature, It is set as the structure which performs rice cooking operation | movement with a thermal power, and sets the uneven process time after detecting the rice cooking end temperature lower than usual longer than usual. 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 of the above configuration will be described with reference to FIG. In step 121, the menu to be cooked before the start of cooking is selected and input by the menu selection means 4, and it is determined whether or not the menu selected in step 122 is a hot water rice cooking course. Execute cooking menus (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking rice course has been selected in step 122, the process proceeds to step 124, where the pan temperature display means 7 displays on the liquid crystal display device a prompt to bring the temperature below the predetermined water temperature. After a while, the routine proceeds to step 125, where the initial temperature of the pan 1 is detected from the pan temperature detecting means 3 and stored. Steps 126 to 131 perform the same operations as steps 105 to 111 in FIG. Since the accuracy of the rice cooking number determination is higher when the temperature of the hot water is lower, the accuracy of the rice cooking number determination can be improved by displaying the temperature of the hot water to be added and prompting it to be below the predetermined water temperature .

  From these steps, the menu selection means 4 can be used to select hot water and cooked rice, and the surface of the rice that occurs at a high temperature near the boiling temperature by displaying the water temperature of the hot water that has been added and prompting it to be below the predetermined water temperature Can be prevented from collapsing.

  As described above, in the present embodiment, when the hot water rice cooking course is selected by the menu selection means 4, the pan temperature display means 7 prompts the water temperature to fall below the predetermined water temperature. When cooking rice is selected, the temperature of the hot water added is displayed and encouraged to be below the specified water temperature, preventing the rice surface from collapsing when the temperature is high near the boiling temperature, and cooking at a lower cooking end temperature than usual. In addition to suppressing the collapse of the surface of the rice and setting the unevenness process time longer than usual, it not only absorbs excess moisture, but also cooks rice containing appropriate moisture that has been cooked to the core of the rice be able to.

(Embodiment 7)
FIG. 14 is a block diagram of a rice cooker according to Embodiment 7 of the present invention.

  As shown in FIG. 14, the control means 14 receives the output of the pan temperature detection means 3 according to the content of the menu selected by the menu selection means 4, controls the heating means 2, and cooks hot water by the menu selection means 4. When the rice cooking course is selected, if the initial rice cooking temperature is lower than or equal to the predetermined temperature, after cooking before maintaining the pan temperature for a predetermined time, the rice cooking operation is performed with the predetermined heating power, and a lower end cooking temperature than normal is detected. The later uneven process time is set longer than usual. 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 of the above configuration will be described with reference to FIG. In step 141, the menu selection unit 4 selects and inputs the menu to be cooked before starting rice cooking, and determines whether the menu selected in step 142 is a hot water rice cooking course. If not, the process proceeds to step 143. Execute cooking menus (usually white rice, etc.) other than the hot water cooking course.

  If the hot water cooking course has been selected in step 142, the process proceeds to step 144, where the initial temperature of the pan 1 is detected from the pan temperature detecting means 3 and stored. If the detected initial temperature is 60 ° C. or lower in step 145, the process proceeds to step 146, and a pre-cooking process is performed in step 146. In the pre-cooking process, maintain at 60 ° C. for 10 minutes to allow the rice to absorb water initially. Step 146 to step 147 are repeated until the pre-cooking time of 10 minutes elapses in step 147, and the temperature of 60 ° C. is maintained. If 10 minutes have elapsed, the process proceeds to step 148.

  If it exceeds 60 degrees in step 145, the process proceeds to step 148. Steps 148 to 154 perform the same operations as steps 105 to 111 in FIG. If the water temperature of the hot water is low enough, the rice that is hard to remain in the core can be made by performing the pre-cooking process and making the rice absorb the initial water, which improves the quality of the cooked rice.

  From these steps, the menu selection means 4 can select hot-cooked rice, and when the temperature of the hot water is low, pre-cooking can cause the rice to absorb water and prevent the core from forming due to insufficient water absorption. .

  As described above, in the present embodiment, when a hot water rice cooking course is selected by the menu selection means 4, when the initial rice cooking temperature is equal to or lower than the predetermined temperature, pre-cooking for maintaining the pan temperature for a predetermined time is performed. So, when you choose hot water cooked rice, if the temperature of the hot water is low, by pre-cooking the rice to absorb the water and prevent the core from forming due to insufficient water absorption, by cooking at a lower end temperature than usual By suppressing the collapse of the surface of the rice and setting the unevenness process time longer than usual, it can absorb not only excess moisture, but also cook rice containing proper moisture that has been cooked to the core of the rice. .

(Embodiment 8)
FIG. 16 is a block diagram of a rice cooker according to the eighth embodiment of the present invention.

  As shown in FIG. 16, the reservation time 16 sets the time to eat and sets the rice cooking start time so that rice is cooked at that time, and the control means 15 is selected by the menu selection means 4. Depending on the contents of the menu, the output of the pan temperature detecting means 3 is received and the heating means 2 is driven and controlled, and when the reserved rice is set by the reservation means 16, the menu selection means 4 cannot select the hot water cooking rice course. ing. 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 of the above configuration will be described with reference to FIG. In step 161, an operation key is input, and it is determined whether the content input in step 162 is a reservation setting by the reservation means 16. If not, the process proceeds to step 163, and the content input in step 163 is rice cooking start. It is determined. If it is not the start of cooking, steps 161 to 163 are repeated until an input is made with the operation keys.

  If the reservation setting input is made by the reservation means 15 in step 162, the process proceeds to step 164, and it is determined whether the set menu is not hot water cooking. In the case of hot water cooking, cancel this reservation setting and return to step 163. If the menu set in step 164 is other than hot water rice cooking, the process proceeds to step 165 to execute reserved rice cooking.

  When the content input at step 163 is rice cooking start, when the menu set at step 167 is hot water cooking rice, it progresses to step 168, and hot water cooking rice is performed. If the menu set in step 167 is not hot water cooking, a cooking menu (usually white rice, etc.) other than the hot water rice cooking course is executed in step 169.

  From these steps, when the reserved rice is set by the reservation means 16, the menu selection means 4 is operated so that the hot water cooking rice course cannot be selected. It can prevent the rice from melting and becoming pasty, which cannot be eaten.

  As described above, in the present embodiment, when the reserved rice cooking is set by the reservation means 16, the menu selection means 4 prevents the hot water cooking rice course from being selected. Furthermore, it can prevent the starch from being melted into a paste and making unusable rice.

  As described above, when the rice cooker according to the present invention selects hot water rice cooking by the menu selection means, the rice cooker performs the rice cooking operation with the predetermined heating power for hot water cooking, and cooks it by cooking at a lower rice cooking end temperature than usual. By suppressing the disruption of the surface and setting the unevenness process time longer than usual, not only can excess moisture be absorbed, but you can also cook rice that contains proper moisture that has been cooked to the core of the rice. It is useful as a rice cooker provided with a menu selection means that can select an arbitrary rice cooking course from a plurality of rice cooking courses.

The block diagram of the rice cooker in Embodiment 1 of this invention. Cross section of the rice cooker Main part operation flowchart of the rice cooker Block diagram of rice cooker in Embodiment 2 of the present invention Main part operation flowchart of the rice cooker Block diagram of rice cooker in Embodiment 3 of the present invention Main part operation flowchart of the rice cooker Block diagram of rice cooker in embodiment 4 of the present invention Main part operation flowchart of the rice cooker Block diagram of rice cooker in Embodiment 5 of the present invention Main part operation flowchart of the rice cooker Block diagram of a rice cooker in Embodiment 6 of the present invention Main part operation flowchart of the rice cooker The block diagram of the rice cooker in Embodiment 7 of this invention Main part operation flowchart of the rice cooker The block diagram of the rice cooker in Embodiment 8 of this invention Main part operation flowchart of the rice cooker Block diagram of a conventional rice cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Heating means 3 Pan temperature detection means 4 Menu selection means 5 Control means

Claims (8)

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 menu selection means for selecting an arbitrary rice cooking course from a plurality of rice cooking courses, and Control means for driving and controlling the heating means in response to the output of the pan temperature detection means according to the contents of the menu selected by the menu selection means, and the control means selects a hot water cooking rice course by the menu selection means. The rice cooker is configured to perform the rice cooking operation with a predetermined heating power and set the unevenness process time after detecting the rice cooking end temperature lower than usual to be longer than usual. A rice cooking number input means for inputting the number of rice cooking is provided, and when the hot water cooking rice course is selected by the menu selection means, when the boiling temperature is detected by the pan temperature detection means, the control means is selected from the rice cooking number input means. The rice cooker according to claim 1, wherein the heating means is provided with boiling maintenance heating power based on the number of cooked rice based on the number of cooked rice. When the hot water cooking rice course is selected by the menu selection means, the control means detects the initial cooking pot temperature before starting rice cooking and the temperature rise rate after detecting the temperature rise, and detects the total number of rice cooking in the pot, The rice cooker according to claim 1, wherein a boiling maintenance heating power based on the total number of cooked rice is given to the heating means to cook rice. When the hot water cooking rice course is selected by the menu selection means, the control means performs heating with a predetermined heating power, detects the total number of rice cooked by the time from the initial pan temperature at the time of heating to boiling, and sets the cooking means to the heating means. The rice cooker according to claim 1, wherein the rice is cooked by applying a boiling maintenance heating power. A lid temperature detecting means for detecting the temperature of the upper part of the pan is provided, and when the hot water cooking rice course is selected by the menu selecting means, the lid temperature detecting means is heated from the initial pan temperature at the time of heating by heating with a predetermined heating power. The rice cooker according to claim 1, wherein the number of cooked rice is detected according to the time until the boiling is detected, and the heating means is given boiling maintenance heating power based on the number of cooked rice to cook rice. A pan temperature display means for displaying the temperature detected by the pan temperature detecting means, and the control means prompts the pan temperature display means to lower the water temperature below a predetermined water temperature when the hot water cooking course is selected by the menu selection means. The rice cooker according to claim 1, which is configured to perform. 2. The rice cooker according to claim 1, wherein, when the hot water cooking rice course is selected by the menu selecting means, when the initial rice cooking temperature is equal to or lower than the predetermined temperature, the control means performs pre-cooking for maintaining the pan temperature for a predetermined time. The rice cooker according to claim 1, further comprising a reservation unit that sets a rice cooking start time, and the control unit is configured such that when the reserved rice is set by the reservation unit, the hot water cooking rice course cannot be selected by the menu selection unit.