JP2007037615A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve the taste of rice on the whole inside a pot from the surface of the rice to the rice on the bottom of the pot by mixing steam and negative ions and loading the negatively charged steam into the pot. <P>SOLUTION: The rice cooker comprises a body 1 whose top is open, the pot 2 detachably stored inside the body, a lid 3 to openably/closably cover the body, a pot heating means 4 for heating the pot, a water reservoir part 7, a water reservoir part heating means 8 for heating water in the water reservoir part to generate steam, a grounding electrode 20, and an ionization needle 22 for generating negative ions by the corona discharge between the needle and the grounding electrode. Steam and negative ions are loaded into the pot. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a rice cooker.

The rice cooker of the conventional example disclosed by patent document 1 throws a steam into a pan from the upper part of a pan in addition to the heating by a pan heating means, and cooks rice and water. A conventional rice cooker will be described with reference to FIG. FIG. 3 is a sectional view of a conventional rice cooker. In FIG. 3, 91 is a rice cooker main body, 92 is a pan detachably mounted on the main body 91, and 93 is a lid that covers the upper surface of the pan 92 so as to be freely opened and closed. 94 is a pan heating means for heating the pan. Reference numeral 95 denotes steam generating means built in the main body 91, and has a water tank 96 and a water tank heating means 97. Water in the water tank 96 is heated by the water tank heating means 97 and boils. The steam generated in the water tank 96 is introduced into the pan 92 from the steam hole 99 through the steam pipe 98. The rice cooker of the conventional example does not dry the upper layer rice, and after the boiling maintenance ends in the rice cooking process (prepared in order of time, cooked, maintained in boiling, and steamed largely) in the pan 92 Immediately add to promote gelatinization, so the taste of rice can be improved.
JP 2003-144308 A

  However, in the conventional configuration, as described above, the steam generated in the water tank 96 is introduced into the pan 92 from the steam hole 99 through the steam pipe 98, and the steam is concentrated on the surface of the rice as the steam pressure increases. Especially when cooking the maximum amount of rice, there was a concern that steam would not reach the bottom of the pan through the gaps in the rice. Thereby, the influence which it has on the difference in the taste of the upper part and the lower part of the rice at the end of cooking is not negligible. In addition, during the heat-retention process of holding and storing the rice at a constant temperature (about 60 ° C to about 75 ° C) after the completion of cooking, reheating is performed to raise the temperature of the rice to the level at the end of cooking for the purpose of providing rice that is almost cooked In this reheating process, the rice is heated while replenishing the water evaporated from the rice during the heat retaining process by adding steam into the pan while heating the pan. There was also a concern that steam was likely to condense on the surface of the rice because the temperature of the rice at the time of addition was 30 ° C. or more lower than at the end of cooking.

  In order to solve the conventional problems, a rice cooker according to the present invention includes a main body having an open upper surface, a pan that is detachably accommodated in the main body, a lid that covers the main body so as to be opened and closed, and the pan. A pan heating means for heating, a steam generating means, and a negative ion generating means are provided, and steam and negative ions are introduced into the pan.

  In general, when water evaporates from a certain substance, it is divided into vapor that is charged negatively and moisture that is charged positively by receiving evaporation energy. Since steam is discharged out of the rice cooker, moisture with a positive charge remains on the surface of the rice. This positively charged moisture enters the inside of the rice surface and becomes positively charged as the whole rice, making it easier to attract negatively charged substances.

  Therefore, by mixing steam and negative ions and charging the steam negatively as in the above invention, it is easy to be adsorbed on the surface of the positively charged rice, and each grain of rice is electrically charged. Steam spreads uniformly from the rice surface to the rice at the bottom of the pan so as to neutralize it. By this, since gelatinization can be accelerated | stimulated without drying over the whole rice, the taste of rice can be improved. In addition, for the purpose of reheating rice during the heat-retaining process, when steam is added at the same time as cooking the pan, the steam will not condense on the surface of the rice and the finish should be comparable to freshly cooked rice. It is something that can be done.

  The rice cooker of the present invention can improve the taste of rice over the entire pan from the surface of the rice to the rice at the bottom of the pan by mixing steam and negative ions and charging the steam negatively. It is.

  According to a first aspect of the present invention, there is provided a main body having an open top surface, a pan that is detachably accommodated in the main body, a lid that covers the main body so as to be opened and closed, a pan heating means that heats the pan, and a steam generation means. The rice cooker has negative ion generating means and steam and negative ions are put into the pan, and the steam and negative ions are mixed and the steam is charged negatively before being put into the pan. By doing so, it becomes easy to be adsorbed on the surface of the positively charged rice, and steam spreads uniformly from the surface of the rice to the rice at the bottom of the pan so as to neutralize each grain of rice electrically. Thereby, the taste of rice can be improved over the whole pot. In addition, for the purpose of reheating the rice during the heat insulation, even when the steam is added at the same time as the pan heating, the steam does not condense on the surface of the rice, and the finish can be made comparable to the freshly cooked rice. .

  According to a second aspect of the present invention, there is provided a main body having an open upper surface, a pan detachably accommodated in the main body, a lid that covers the main body so as to be opened and closed, a pan heating means for heating the pan, and generation of fine water particles. And a negative ion generating means, and a rice cooker in which atomized water (hereinafter referred to as fine water particles) and negative ions are introduced into the pan, By controlling the output, it is possible to control the particle size of the fine water particles to be introduced and control the amount of fine water particles produced per unit time. This makes it possible to softly cook rice by introducing charged fine water particles with an optimal particle size (several tens of nanometers to several micrometers) according to the type, amount, and temperature of rice (Uonuma Koshihikari, Miyagi Sasanishiki, etc., standard rice (general Koshihikari, Sasanishiki, summer Koshihikari, fresh rice Kirara 397, etc.) or hard-cooking rice (Kirara 397, summer Koshihikari, Sasanishiki, etc.) Judgment and control of the introduction time of fine water particles and negative ions in the steaming process. As described above, it is possible to improve the taste of the whole rice without changing the cooking time according to the type of rice (in the past, the time for adding steam was changed).

  In particular, the third invention has a steam channel for guiding the steam or atomized water of any one of the first and second inventions into the pan, and generates negative ions in the steam channel. By using this rice cooker, the steam and fine water particles generated from the water storage section can be directly charged, and the steam charging efficiency is improved, making the steam and fine water particles more uniform from the rice surface to the rice at the bottom of the pan. It can be disseminated.

  4th invention is the rice cooking which sets the rice cooking pattern according to the input means which inputs especially the property information of the rice which cooks rice of any one of 1st-3rd invention, and the said inputted rice property information Pattern setting means, and by changing the amount of steam and fine water particles introduced into the pan according to the property information of the rice, rice with the property that rice can be cooked softly (Uonuma Koshihikari from Japan, Sasanishiki from Miyagi, etc.) Standard rice (general Koshihikari, Sasanishiki, summer Uonuma Koshihikari, new rice Kirara 397, etc.), hard-cooking rice (Kirara 397, summer Koshihikari, Sasanishiki etc.) is determined and the amount of steam and fine water particles put into the pan is changed, so that optimum cooking can be performed according to the nature of the rice. The input amount of the steam and fine water particles can be controlled by the input / output of the water reservoir heating means and the atomization means.

  In the fifth aspect of the invention, in particular, the amount of negative ions introduced into the pan in accordance with the property information of the rice of the fourth aspect of the invention is controlled by the application voltage and application time of the corona discharge. Rice to be softly cooked (such as Uonuma Koshihikari, Miyagi Sasanishiki) or standard rice (general Koshihikari, Sasanishiki, summer Uonuma Koshihikari, new rice Kirara 397, etc.) or hard to cook Rice (Kirara 397, Koshihikari in summer, Sasanishiki, etc.), and the amount of negative ions put into the pan is changed, so that optimal rice cooking can be performed according to the nature of the rice.

  In the sixth invention, in particular, the water in the water storage section of the second invention is vibrated by an ultrasonic oscillator to generate atomized water, thereby changing the oscillation frequency and the oscillation intensity. The particle size of water particles and the amount of fine water particles can be arbitrarily set, and optimal rice cooking can be performed according to the properties of rice.

(Embodiment 1)
FIG. 1 shows a cross-sectional view of a rice cooker according to Embodiment 1 of the present invention.

  In FIG. 1, 1 shows the main body of a rice cooker. The main body 1 includes a detachable pot 2. The main body 1 is provided with a lid 3 covering its upper surface so as to be freely opened and closed. The rice cooker of Embodiment 1 induction-heats the pot 2 by the method mentioned later, and cooks the rice and water in the pot 2 by heating. The main body 1 includes a pot heating means 4 (which is an induction heating coil) for induction heating the bottom of the pot 2, a pot temperature detection means 5 for detecting the temperature of the pot 2, a steam generating means 6 (water tank (water storage section) 7), A water tank heating means 8), a water tank temperature detecting means 9, and a control means 70. The lid 3 further includes a heating plate 10 covering the opening of the pan 2, a heating plate heating means 11 (which is an induction heating coil) for induction heating the heating plate 10, and a heating plate temperature detection means 12 for detecting the temperature of the heating plate 10. And a steam introduction passage 13 and a negative ion generation means 14 for guiding the steam generated by the steam generation means 6 into the pan 2. The heating plate 10 is a detachable heating plate with a heating plate seal packing 15 attached to the lower surface of the lid 3. The heating plate 10 has a steam hole 16 at the center and a steam inlet 17 at the end. The heating plate temperature detecting means 12 is pressed against the heating plate 10. A vapor hole 18 is provided at a portion facing the vapor hole 16 at the center of the lid 3, and a lid seal packing 19 on the lower surface of the lid 3 is provided. The negative ion generating means 14 includes an ionization needle 22 held by the ground electrode 20 and the application electrode 21, an internal booster 23 that is an application voltage circuit for applying a high voltage to the application electrode 21, and an internal booster 23. A high voltage application cable 24 for supplying power to the application electrode 21 is provided. The material of the application electrode 21 is formed of a metal such as stainless steel, copper, aluminum, or brass, and the material of the ground electrode 20 may be either an electrical conductor or a semiconductor. For example, a thin plate such as stainless steel, brass, or aluminum, A wire mesh can be used. Further, a synthetic resin mixed with a conductive material such as carbon or a member coated with a conductive paint can be used.

  The control means 70 has a microcomputer mounted on a circuit board (not shown). The control means 70 (microcomputer) is input from the operation commands input by the user via an operation panel (not shown), pan temperature detection means 5, hot plate temperature detection means 12, and water tank temperature detection means 9 by software. The heating control of the pan 2, the heating plate 10, and the water tank 7 and the voltage control to the application electrode 21 are performed by a rice cooking program stored in the microcomputer in advance. The control means 70 controls the heating amount of the pan heating means 4, the heating plate heating means 11, and the water tank heating means 8 according to the energization rate and / or energization amount of each heating means.

  Operation | movement of the rice cooking process of the rice cooker in Embodiment 1 of this invention comprised as mentioned above is demonstrated.

  A user puts rice to be cooked and water corresponding to the amount of the rice into the pan 2 and decorates the main body 1. Further, when the user operates a rice cooking start switch (not shown), a rice cooking process is performed. The rice cooking process is largely divided into pre-cooking, cooking, boiling maintenance, and steaming in order of time. In the pre-cooking step, the pot heating means 4 is controlled so that the temperature of the pot 2 becomes a temperature (50 ° C.) suitable for water absorption of rice, and the rice and water in the pot 2 are heated. Next, in the cooking step, the pan 2 is heated with a predetermined amount of heat by the pan heating means 4 until the temperature of the pan 2 reaches a predetermined value (100 ° C.). The amount of cooked rice is determined based on the temperature rise rate at this time. In the boiling maintaining step, the pot heating means 4 and the heating plate heating means 11 are energized to heat the rice and water until the water in the pot 2 runs out and the temperature of the pot 2 reaches a predetermined value exceeding 100 ° C.

  Finally, in the steaming step, the heating (cooking) by the pan heating means 4 and the heating plate heating means 11 according to the amount of cooked rice and the stop (pause) of heating are repeated a plurality of times during a fixed time. In the steaming step, the control means 70 continues to energize the water tank heating means 8 until the water in the water tank 7 reaches 100 ° C. in response to a signal from the water tank temperature detection means 9. When the water tank temperature detecting means 9 detects 100 ° C., a signal is given to the internal booster 23, a DC voltage is applied to the application electrode 21 via the high voltage application cable 24, and between the ground electrode 20 and the ionization needle 22. Negative ions are generated by corona discharge. The generated negative ions and the steam generated in the water tank 7 are mixed and supplied into the pot 2 from the steam inlet 17. Since the lid seal packing 19 is provided between the heating plate 10 and the lid 3, the steam is reliably supplied into the pot 2.

  As described above, in general, when water evaporates from a certain substance, the vapor is negatively charged upon receiving evaporation energy (in this embodiment, heating energy, including evaporation of water due to vibration energy, collision energy, etc.). And break up into positively charged moisture. Since steam is discharged out of the rice cooker, moisture with a positive charge remains on the surface of the rice. This positively charged moisture enters the inside of the rice surface and becomes positively charged as the whole rice, making it easier to attract negatively charged substances.

  Therefore, by mixing the steam and negative ions and charging the steam negatively, it is easily adsorbed on the surface of the positively charged rice and electrically neutralizes each grain of rice. The steam spreads uniformly from the rice surface to the rice at the bottom of the pan. This makes it possible to promote gelatinization without drying over the entire rice, and wraps each grain of rice. Accordingly, the temperature of the rice is kept at a high temperature, the gelatinization proceeds, the sweetness and aroma of the rice increase, and the taste of the rice can be improved throughout the pan. While the steam is supplied, additional cooking is performed by the pan heating means 4 and the heating plate heating means 10, so that drying and scorching of the rice can be suppressed. If all of the water in the water tank 7 evaporates, the temperature of the water tank 7 exceeds a predetermined temperature, and the water tank temperature detection means 9 detects that the temperature of the water tank 7 exceeds the predetermined temperature, and the water tank heating means At the same time as energization of the electrode 8, the energization of the application electrode 21 is stopped.

  When the rice cooking process is completed, the process proceeds to a heat retaining process, and the temperature is kept at a temperature (60 ° C.) at which the deterioration of the rice is minimized by the pan temperature detecting means 5. It has a reheating process in order to obtain rice that is close to the end of cooking (increase in temperature and water content, reduction of heat retention odor) during the heat retention process. When the user operates a reheating switch (not shown), the control means 70 continues to energize the water tank heating means 8 until the water in the water tank 7 reaches 100 ° C. in response to a signal from the water tank temperature detection means 9. When the water tank temperature detecting means 9 detects 100 ° C., a signal is given to the internal booster 23, a DC voltage is applied to the application electrode 21 via the high voltage application cable 24, and between the ground electrode 20 and the ionization needle 22. Negative ions are generated by corona discharge. The generated negative ions and the steam generated in the water tank 7 are mixed and supplied into the pot 2 from the steam inlet 17.

  Since a certain amount of water evaporates from the rice during the heat-retaining step, the whole rice is in a positively charged state, making it easier to attract a negatively charged substance.

  Therefore, by mixing the steam and negative ions and charging the steam negatively, it is easily adsorbed on the surface of the positively charged rice and electrically neutralizes each grain of rice. The steam spreads uniformly from the rice surface to the rice at the bottom of the pan. By this, it is possible to prevent the condensation of steam on the surface of the rice, and while the steam is supplied, the pot heating means 4 and the heating plate heating means 10 perform additional cooking and heating, thereby suppressing the drying and scorching of the rice. It can improve the taste of rice throughout the pan. If all of the water in the water tank 7 evaporates, the temperature of the water tank 7 exceeds a predetermined temperature, and the water tank temperature detection means 9 detects that the temperature of the water tank 7 exceeds the predetermined temperature, and the water tank heating means At the same time as energization of the electrode 8, the energization of the application electrode 21 is stopped.

  Moreover, the user can designate the brand of the rice to cook to the control means 70 by operating the operation panel (not shown) of a rice cooker before starting rice cooking. The control means 70 has a designated brand whose rice can be cooked softly (Uonuma Koshihikari, Miyagi Sasanishiki, etc.) or standard rice (general Koshihikari, Sasanishiki, summer Uonuma Koshihikari, new rice Kirara 397, etc.) Etc.) or hard-cooked rice (Kirara 397, Koshihikari in summer, Sasanishiki, etc.), and control the time for adding steam and negative ions in the steaming process. In the steaming process, the control means 70 supplies steam to the pan 2 for 3 minutes if the rice is softly cooked rice, and supplies steam to the pan 2 for 5 minutes if the rice is of standard quality. In the case of rice, steam is supplied to the pan 2 for 8 minutes. The rice cooker of Embodiment 1 can perform optimal rice cooking according to the property of rice.

  Instead of the steam charging time, the input amount of steam may be changed by changing the input / output of the water tank heating means 8. Furthermore, it is necessary to keep the charge rate of the vapor constant by changing the amount of negative ion input corresponding to the change of the amount of vapor input. In order to change the amount of negative ions generated, the DC voltage applied to the application electrode 21 is adjusted between −1.5 kV and −2.5 kV to adjust the discharge energy of the corona discharge, thereby removing it from the air molecules. It is preferable to change the generation amount of electrons (forming negative ions).

  In the present embodiment, negative ion generating means is installed in the steam flow path, but this allows the steam generated from the water storage section to be charged simultaneously with the generation of negative ions, and the charging efficiency of the steam is improved. The steam that gets better can spread more uniformly from the rice surface to the rice at the bottom of the pan.

  As described above, the rice cooker according to Embodiment 1 is easily adsorbed on the surface of rice that is positively charged by mixing steam and negative ions, charging the steam negatively and then putting it in the pan. Steam spreads uniformly from the rice surface to the rice at the bottom of the pan so that each grain is electrically neutralized. Thereby, the taste of rice can be improved over the whole pot. In addition, for the purpose of reheating the rice during the heat insulation, even when the steam is added at the same time as the pan heating, the steam does not condense on the surface of the rice, and the finish can be made comparable to the freshly cooked rice. .

(Embodiment 2)
FIG. 2 shows a cross-sectional view of the rice cooker according to Embodiment 2 of the present invention. Reference numeral 30 denotes fine water particle generating means, which includes a water tank (water storage unit) 31, an ultrasonic oscillator 32, and a blower 33. In the present embodiment, the ultrasonic oscillator 32 uses an output variable type oscillator having an output of 40 kHz to 160 kHz, and the impedance changes according to the load (temperature, water level, power supply voltage and load change, etc.) during the master oscillation operation. The processor (not shown) corrects and controls the change in (Yes), thereby having a function of always generating fine water particles having a constant particle size. In addition, the particle size of the fine water particles can be adjusted steplessly by adjusting the oscillation intensity (not time) steplessly.

  The lid 3 includes a heating plate 40 covering the opening of the pan 2, a heating plate heating means 41 (which is an induction heating coil) for induction heating the heating plate 40, and a heating plate temperature detection means 42 for detecting the temperature of the heating plate 40. Have. The heating plate 40 is a detachable heating plate with a heating plate seal packing 43 and is attached to the lower surface of the lid 3. The heating plate 40 has a vapor hole 44 in the center. A heating space for forming the steam heating unit 45 is provided in a portion of the heating plate 40 facing the heating plate heating means 41. A steam heating part temperature detecting means 46 is provided in the recess, and a steam injection hole 47 is provided outside the recess. A steam hole 48 is provided in a portion facing the steam hole 44 at the center of the lower surface of the lid 3. A steam hole 50 with a check valve is provided on the outside of the lid seal packing 49 and on the outlet of the steam introduction passage 13 on the pan side. The lid seal packing 49 is provided on the lower surface of the lid 3 so as to surround the vapor hole 48. The heating plate temperature detection means 42 is in pressure contact with the outer portion of the lid seal packing 49 of the heating plate 40. The steam seal packing 51 is provided so as to surround the steam heating unit 45 and the steam inlet hole 47.

  The control means 70 has a microcomputer mounted on a circuit board (not shown). The control means 70 (microcomputer) is an operation command input by a user via an operation panel (not shown), a pan temperature detection means 5, a heating plate temperature detection means 42, and a processor (not shown) of the ultrasonic oscillator 32 by software. ), The heating control of the pan 2, the heating plate 40, the output control of the ultrasonic oscillator 32, and the voltage control to the application electrode 21 are performed by a rice cooking program stored in advance in the microcomputer. The control means 70 controls the heating amount of the pan heating means 4 and the heating plate heating means 41 according to the energization rate and / or the energization amount of each heating means, and controls the output of the ultrasonic oscillator 32 according to the oscillation intensity.

  Operation | movement of the rice cooking process of the rice cooker in Embodiment 2 of this invention comprised as mentioned above is demonstrated.

  A user puts rice to be cooked and water corresponding to the amount of the rice into the pan 2 and decorates the main body 1. Further, when the user operates a rice cooking start switch (not shown), a rice cooking process is performed. The rice cooking process is largely divided into pre-cooking, cooking, boiling maintenance, and steaming in order of time. In the pre-cooking process, the pot heating means 4 is controlled so that the temperature of the pot 2 becomes a temperature suitable for water absorption of rice (50 ° C.), and the rice and water in the pot are heated. Next, in the cooking step, the pan 2 is heated with a predetermined amount of heat by the pan heating means 4 until the temperature of the pan 2 reaches a predetermined value (100 ° C.). The amount of cooked rice is determined based on the temperature rise rate at this time. In the boiling maintaining step, the pot heating means 4 and the heating plate heating means 11 are energized to heat the rice and water until the water in the pot 2 runs out and the temperature of the pot 2 reaches a predetermined value exceeding 100 ° C.

  Finally, in the steaming step, heating (cooking) by the pan heating means 4 according to the amount of cooked rice and stopping of heating (pause) are repeated a plurality of times during a fixed time. In the steaming step, the control means 70 energizes the heating plate heating means 41 and controls the temperature of the heating plate 40 to 130 ° C. based on the output signal of the heating plate temperature detection means 42. In the steaming process, when the water in the water tank 31 is at the reference water level, the control means 70 operates the ultrasonic oscillator 32 and the blower 33 so that the high frequency power is transferred from the ultrasonic oscillator 32 to an ultrasonic vibration element (not shown). Supplied. Therefore, the high frequency energy generated from the ultrasonic vibration element is supplied to the water in the water tank 31, and fine water particles of several μm or less are generated from the water surface in the water tank 31. As indicated by arrows in FIG. 2, the air supplied to the internal space of the water tank 31 (the air layer above the water surface) by the blower 33 enters the steam introduction passage 13 together with the fine water particles generated from the water surface in the water tank 31. be introduced. At the same time, a signal is given to the internal booster 23, a DC voltage is applied to the application electrode 21 via the high voltage application cable 24, and negative ions are generated by corona discharge between the ground electrode 20 and the ionization needle 22. The generated negative ions and the fine water particles generated in the water tank 31 are mixed and introduced into the steam heating unit 45. High-temperature fine water particles (steam) heated in the steam heating unit 45 are supplied into the pot 2 through the steam inlet hole 47. A steam seal packing 51 is provided between the heating plate 40 and the lid 3 so that high-temperature fine water particles (steam) are reliably supplied into the pot 2. Moreover, since the steam hole 50 with a check valve is provided at the outlet of the steam introduction passage 13 on the pan side, steam and rice balls generated during rice cooking do not flow into the steam introduction passage 13.

  Therefore, by mixing fine water particles (several μm or less) with negative ions and charging the fine water particles in the pan after being charged negatively, it becomes easy to be adsorbed on the surface of the positively charged rice, Fine water particles are evenly distributed from the rice surface to the rice at the bottom of the pan so as to electrically neutralize one grain. This makes it possible to promote gelatinization without drying over the entire rice, and wraps each grain of rice. Accordingly, the temperature of the rice is kept at a high temperature, the gelatinization proceeds, the sweetness and aroma of the rice increase, and the taste of the rice can be improved throughout the pan. While supplying the fine water particles, additional cooking is performed by the pan heating means 4 and the heating plate heating means 11, so that drying and scorching of the rice can be suppressed. If all the water in the water tank 31 runs out, the impedance changes rapidly, and the processor (not shown) in the ultrasonic oscillator 32 stops supplying high-frequency power to the ultrasonic vibration element (not shown) and at the same time The energization to 33 is stopped.

  Moreover, the user can designate the brand of the rice to cook to the control means 70 by operating the operation panel (not shown) of a rice cooker before starting rice cooking. The control means 70 has a designated brand whose rice can be cooked softly (Uonuma Koshihikari, Miyagi Sasanishiki, etc.) or standard rice (general Koshihikari, Sasanishiki, summer Uonuma Koshihikari, new rice Kirara 397, etc.) Etc.) or hard-cooked rice (Kirara 397, Koshihikari in summer, Sasanishiki, etc.), and control the particle size of fine water particles in the steaming process. In the steaming process, the control means 70 supplies fine water particles having a diameter of about several tens of nanometers to the pan 2 when the rice is soft and can be cooked. In the case of rice having the property of supplying fine water particles to the pan 2 and being cooked hard, fine water particles having a diameter of several μm are supplied to the pan 2. Thereby, the rice cooker of Embodiment 2 can perform optimal rice cooking according to the property of rice, and rice cooking time does not become long or short according to the property of rice.

  As described above, the rice cooker of the present invention mixes steam and negative ions and charges the steam negatively, and then puts it into the pan, so that the taste of the rice can be improved from the surface of the rice to the rice at the bottom of the pan. It can be improved and is useful as a rice cooker for home use or business use.

Sectional drawing of the rice cooker in Embodiment 1 of this invention. Sectional drawing of the rice cooker in Embodiment 2 of this invention. Cross section of conventional rice cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Pan 3 Lid 4 Pan heating means 5 Pan temperature detection means 6 Steam generation means 7, 31 Water tank (water storage part)
8 Water tank heating means 9 Water tank temperature detection means 10, 40 Heating plate 11, 41 Heating plate heating means 12, 42 Heating plate temperature detection means 13 Steam introduction passage 14 Negative ion generation means 15, 43 Heating plate seal packing 16, 18 , 44, 48 Steam hole 17, 47 Steam inlet hole 19, 49 Lid seal packing 20 Ground electrode 21 Applied electrode 22 Ionizing needle 23 Internal booster 24 High voltage applied cable 30 Fine water particle generating means 32 Ultrasonic oscillator 33 Blower 45 Steam Heating part 46 Steam heating part temperature detection means 50 Steam hole with check valve 51 Steam seal packing 70 Control means

Claims (6)

A main body having an open top surface, a pan that is detachably accommodated in the main body, a lid that covers the main body so as to be opened and closed, a pan heating means that heats the pan, a steam generating means, and a negative ion generating means; Rice cooker with. A main body having an open top surface, a pan that is detachably accommodated in the main body, a lid that covers the main body so as to be opened and closed, a pan heating means that heats the pan, fine water particle generating means, and negative ion generation Rice cooker with means. The rice cooker according to claim 1 or 2, further comprising a steam flow path for guiding the steam or the atomized water into the pan, and generating negative ions in the steam flow path. There are input means for inputting the property information of the rice to be cooked, and rice cooking pattern setting means for setting the rice cooking pattern according to the inputted rice property information, and in the pot according to the property information of the rice The rice cooker according to any one of claims 1 to 3, wherein the amount of steam to be added and the amount of atomized water added are changed. The rice cooker according to any one of claims 1 to 4, wherein an amount of negative ions to be put into the pan is controlled according to an applied voltage and an application time of corona discharge according to the property information of the rice. 3. The rice cooker according to claim 2, wherein the fine water particle generating means generates water atomized by vibrating water in the water storage section with an ultrasonic oscillator.