JP2007135884A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker for easily cooking a variety of Chinese rice gruels with stable taste by enabling selection of rice gruel menus and setting of cooking time, and by providing water level lines suitable for each rice gruel in an inner pot. <P>SOLUTION: The rice cooker has a pot for storing rice and water, a heating means for heating the pot, a temperature detecting means for detecting temperature of the pot, a rice cooking control means for controlling operation of the heating means from input of the temperature detecting means, a rice gruel menu selecting means for selecting the rice gruel menu, a cooking time setting means for setting cooking time of the rice gruel by the rice gruel menu, and a rice cooking sequence storage means for storing preset rice cooking sequences corresponding to the rice gruel menu selected by the rice gruel menu selecting means and the cooking time set by the cooking time setting means. The rice cooking control means controls operation of the heating means so as to perform the rice cooking sequence stored by the rice cooking sequence storage means. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

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

When cooking a rice cracker menu with a conventional electric rice cooker, after the water absorption process that pre-immerses the rice and absorbs it into the rice, the heater is heated with high heating power until the boiling temperature is reached, and when the boiling temperature is reached, the heating power is reduced After that, boiling is maintained for a predetermined time. In addition, in some heating stages until the boiling temperature is reached, the temperature rise time of the pan temperature is measured to determine the amount of rice cooked rice, and there is also one that heats by setting the boiling time and electric energy according to the amount of rice cooking ( For example, see Patent Document 1).
Japanese Patent Laid-Open No. 6-284916

  However, in the conventional configuration, a type known as so-called Japanese rice bran, where the ratio of rice and water is changed from 1: 5 to 1:10, and rice is cooked for 5 minutes from whole rice, that is, the rice grains swell. It is soft but suitable for cooking rice cakes with a smooth texture, but the grains themselves do not collapse, but the ratio of rice and water is varied and the time to heat from short to long time varies from China to Hong Kong When cooking rice porridge, there was a problem that it could not cope.

  Chinese porridge is broadly divided into regions that prefer a thin and light texture with a relatively short heating time mainly in the north, and a thick and thick texture with a relatively long heating time mainly in the south. It is classified as a region that prefers porridge. The ratio of rice to water is wide from 1 to 8 to 1:13. By adjusting the ratio of rice and water and the heating time, the variety of rice cakes spreads. A variety of rice cakes are eaten, such as the smooth rice cakes and the thick rice cakes in the winter, depending on the season, and breakfast and dinner.

  However, in the conventional configuration, the ratio of rice and water can be adjusted to some extent by the user, but the cooking time cannot be set, so when the amount of water relative to the rice is large, it becomes watery, especially in the southern region. The rice cooked for a long time was softly crumbled into a soup, and it was impossible to cook a thick rice cake that was mixed with heavy water.

  On the other hand, when it is desired to cook rice cakes that are light in a short time, the heating time suitable for Japanese rice cakes is too long, and the texture is often impaired.

  In addition, when adjusting the water content or adjusting the heating time, if the water content is not well balanced with the water content, it often spills over or the rice sticks to the bottom of the pan. It was difficult to heat.

  The present invention solves the above-mentioned conventional problems, and various menus for cooking and setting of cooking time can be selected, and by providing a water level line suitable for each in the inner pot, various kinds of Chinese foods are provided. It is an object of the present invention to provide a rice cooker that can easily adjust how to cook rice cakes and cook rice with good taste and stability.

  In order to solve the conventional problems, the present invention has the following configuration. Invention of Claim 1 is the operation | movement of the said heating means from the input of the pan which puts rice and water, the heating means which heats the said pan, the temperature detection means which detects the temperature of the said pan, and the said temperature detection means Rice cooking control means for controlling the rice, rice cooking sequence storage means for storing a plurality of preset rice cooking sequences, rice cake menu selection means for selecting the rice cake menu, and rice cake menu corresponding to the rice cake menu. Cooking time setting means capable of arbitrarily setting the cooking time of the rice cake from the range, and the rice cooking control means is set by the rice cake menu selected by the rice cake menu selection means and the cooking time setting means. According to the cooking time, the operation of the heating means is controlled in order to execute the rice cooking sequence stored by the rice cooking sequence storage means. It is a rice device.

  According to the rice cooker of the present invention, rice can be cooked with a rice cooking sequence corresponding to the cooking time set by the rice cake menu selection means and the cooking time setting means, so the types of rice cake and cooking time are various. The rice cake can be easily selected and cooked according to taste.

  The invention according to claim 2 is suitable for each rice cooking amount on the inner surface of the pan, depending on the rice cake menu selected by the rice cake menu selection means and the cooking time set by the cooking time setting means. The rice cooker according to claim 1, wherein a water level line is displayed.

  According to the rice cooker of the present invention, when cooking a wide variety of rice porridge with various ratios of rice and water, each of the rice cake menu selection means and the cooking time set by the cooking time setting means, A water level line suitable for the amount of rice cooked makes it easy and accurate to measure the amount of water, and there are no problems such as spilling or sticking to the bottom of the pot, and the rice cake you like can be cooked deliciously and stably. It is.

  The rice cooker of the present invention allows selection of the rice bowl menu and cooking time setting, and the water level line suitable for each is provided in the inner pot, so that the way of cooking rice with various variety in China can be easily adjusted It is possible to produce a rice cooker that can cook rice of a favorite rice cake deliciously and stably.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, an embodiment specifically showing the best mode for carrying out the invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
The rice cooker of Embodiment 1 of this invention is demonstrated using FIG.1, FIG.2 and FIG.3.

  FIG. 1 is a block diagram according to the first embodiment of the present invention.

  In FIG. 1, 1 is a pan containing rice and water, based on a heating means 2 for heating the pan, a temperature detecting means 3 for detecting the temperature of the pan 1, and a temperature data signal of the temperature detecting means 3, Cooking time of rice cake is controlled by rice cooking control means 4 for optimally controlling the operation of heating means 2, rice cake menu selection means 5 for selecting rice cake menu, and rice cake menu selected by rice cake menu selection means 5. The cooking time setting means 6 that can set the cooking time, the bowl menu selected by the bowl menu selection means 5, and a plurality of rice cooking sequences set in advance according to the cooking time set by the cooking time setting means 6 are stored. The rice cooking sequence storage means 7 is configured.

  FIG. 2 is a partially cutaway side view of the rice cooker according to the embodiment of the present invention. In FIG. 2, 10 is the body (main body) of the rice cooker. A lid 11 covering the upper surface of the body 10 is installed so as to be openable and closable. The housing portion 12 of the body 10 includes an upper frame 13 on the upper side and a coil base 14 on the lower side. Reference numeral 1 denotes a pan formed of a magnetic material such as stainless steel or iron. The pan 1 is detachably stored in the storage unit 12 by being placed in a state of being lifted from the upper end of the upper frame 13. The pan 1 has a gap with the storage portion 12 during storage. In the case of this embodiment as a heating means for the pot 1, an induction heating coil 15 that performs induction heating is disposed at a portion of the coil base 14 that faces the bottom of the pot 1. The induction heating coil 15 includes an outer coil disposed outside the bottom surface of the coil base 14 and an inner coil disposed inside the bottom surface. Each induction heating coil is a winding having a center substantially directly below the center of the bottom of the pan 1. Reference numeral 16 denotes a circuit board. A microcomputer (not shown) is mounted on the circuit board 16. The microcomputer controls the current for generating an alternating magnetic field in the induction heating coil 15 by software. The rice cooker of Embodiment 1 induction-heats the pot 1 and cooks the food 17 in the pot 1. The cooked food 17 is rice before cooking rice and water or cooked rice cake.

  The rice cooking process of the rice cooker in 1st Embodiment is demonstrated paying attention to the difference with the rice cooking process of the rice bowl of the conventional common rice cooker with reference to the rice cooking process figure of FIG.

  First, as shown in FIG. 3 (a), a general rice cooking process for porridge mainly consists of a water immersion process A, a cooking process B, a boiling maintenance process C, a boiling maintenance process D, and an unevenness process.

  In the flooding step A, the rice cooking control means 4 controls the heating means 2 so that the detection temperature Ta of the temperature detection means 3 becomes the first predetermined temperature T1 (usually around 50 ° C.) for a predetermined time (usually around 15 minutes). The pan 1 is heated by the heating means 2. The water immersion process is a process for sufficiently gelatinizing the rice in the subsequent steps by immersing the rice in water having a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance.

  Next, after the water immersion process A is completed, the process proceeds to the cooking process B. In the cooking process B, as shown in FIG. 3A, the heating means 2 is kept until the detection temperature Ta of the temperature detection means 3 reaches the second predetermined temperature T2 (the boiling point of water (usually around 100 ° C.)). The pan 1 is heated.

  In this step, the heating means 2 is controlled by the temperature detected by the temperature detecting means 3, but a lid temperature detecting means for detecting the temperature of the lid covering the opening of the pan is provided separately, and the detected temperature of the lid temperature detecting means. The heating means 2 can also heat the pan 1 until the temperature reaches a predetermined temperature.

  In addition, in this step, the amount of cooked rice can be determined by measuring the rate of increase in the temperature detected by the pan 1 or the time until the temperature detected by the lid temperature detecting means reaches a predetermined temperature.

  Then, after the cooking process B is completed, the process proceeds to the boiling maintenance process C. In the boiling maintenance step C, the detected temperature Ta of the temperature detecting means 3 is maintained at a second predetermined temperature T2 (boiling point of water (usually around 100 ° C.)) as shown in FIG. The rice cooking control means 4 controls the heating means 2 so as to maintain the boiling state with an electric energy (energization rate) that does not cause spilling of hot water or rice balls from the steam hole provided in the lid portion of the rice cake. The heating means 2 heats the pan 1 for a preset time t1.

  Furthermore, after the boiling maintenance process C is completed, the process proceeds to the boiling maintenance process D. The rice in the pan that has been kept boiling for a predetermined time in the boiling maintenance process C has been swollen and gelatinized, and the amount of eluate mainly from starch has increased from the inside of the rice grains, and the viscosity of the water has increased, and it has become a shape. It is coming. In the boiling maintenance process D, the electric power (energization rate) of the heating means 2 is decreased from the boiling maintenance process C, and the detection temperature Ta of the temperature detection means 3 is set to the second predetermined temperature T2 (boiling point of water (usually 100 ° C.). In order to prevent the spilling of hot water and rice balls from the steam hole provided in the lid at the top of the main unit, and the occurrence of sticking of rice to the bottom of the pan. The heating means 2 maintains the heating of the pan 1 for the set predetermined time t2.

  Finally, it progresses to the unevenness process, predetermined time passes, the boiling state in a pan settles, and rice cooking is complete | finished.

  When such a rice cooking process is executed, the detected temperature Ta of the temperature detecting means 3 is shown in FIG. 3 (a), and when all the processes are passed, the total time is about 50 to 70 minutes in the case of this conventional rice cooker. Cost.

  Next, the rice cooking process in 1st Embodiment is shown in FIG.3 (b). This is the case of cooking a thick rice cake that is cooked for a relatively long time as a rice cooking menu, and the cooking process includes the cooking process E, the boiling maintenance process F, the boiling maintenance process G, and the unevenness process. It consists of, and has the structure which does not have the immersion process A with respect to the conventional rice cooker. The reason is based on the type and nature of rice used in China and the custom of not flooding the original rice.

  First, in the cooking step E, as shown in FIG. 3B, the heating means until the detection temperature Ta of the temperature detection means 3 reaches the second predetermined temperature T2 (the boiling point of water (usually around 100 ° C.)). Although 2 heats the pan 1 as in the prior art, the amount of electricity (energization rate) of the heating means 2 is controlled so that the rate of temperature rise is slightly slower than in the prior art. In this step, the heating means 2 is controlled by the temperature detected by the temperature detecting means 3, but a lid temperature detecting means for detecting the temperature of the lid covering the opening of the pan is provided separately, and the detected temperature of the lid temperature detecting means. The heating means 2 can also heat the pan 1 until the temperature reaches a predetermined temperature, as in the conventional rice cooking process.

  Next, after the cooking process E ends, the process proceeds to the boiling maintenance process F. In the boiling maintenance step F, the detected temperature Ta of the temperature detecting means 3 is maintained at a second predetermined temperature T2 (boiling point of water (usually around 100 ° C.)) as shown in FIG. It is the same that there is no spilling of hot water, rice balls, etc. from the steam hole provided in the lid of the rice bowl, but it takes a longer time t3 (this implementation) with a lower electric energy (energization rate) than the conventional rice cooker. In the case of this form, the rice cooking control means 4 controls the heating means 2 to heat the pan 1 so as to maintain the boiling state from the start of rice cooking to about 1 hour.

  Furthermore, after the boiling maintenance process F is completed, the process is transferred to the boiling maintenance process G. The rice in the pan that has been kept boiling for a predetermined time in the boiling maintenance process F has been swollen and gelatinized, and the amount of eluate, mainly starch, has increased from within the rice grain, and the viscosity of the water has increased and it has become a toroidal shape. It is coming. In the boiling maintenance process G, the electric power (energization rate) of the heating means 2 is decreased from the boiling maintenance process G, and the detection temperature Ta of the temperature detection means 3 is set to the second predetermined temperature T2 (boiling point of water (usually 100 ° C.). 1) In order to prevent the spilling of hot water and rice balls from the steam hole provided in the lid at the top of the main body, and to prevent the occurrence of sticking of rice to the bottom of the pan. Maintain the heating. The amount of electricity (energization rate) of the heating means 2 at this time is set to be lower than the amount of electricity (energization rate) of the boiling maintenance process F, and the process time t4 depends on the time set by the cooking time setting means 6. Change. That is, when the time obtained by subtracting the unevenness process time (5 minutes in the case of the present embodiment) from the set cooking time is reached, the process automatically shifts to the unevenness process.

  Finally, it progresses to the unevenness process, predetermined time passes, the boiling state in a pan settles, and rice cooking is complete | finished. In the case of the present embodiment, the cooking time setting time for the rice cake for performing such a rice cooking process is 90 minutes to 180 minutes.

  The rice cooking process in another 1st Embodiment is shown in FIG.3 (c). This is a case of cooking a thin rice cake that is cooked for a relatively short time as a rice cooking menu, and as a cooking process element, a cooking process H, a boiling maintenance process I, a boiling maintenance process J, an unevenness process It consists of, and has the structure which does not have the immersion process A with respect to the conventional rice cooker. The reason is based on the type and nature of rice used in China and the custom of not flooding the original rice.

  First, in the cooking step H, as shown in FIG. 3C, the heating means until the detection temperature Ta of the temperature detection means 3 reaches the second predetermined temperature T2 (the boiling point of water (usually around 100 ° C.)). Although 2 heats the pan 1 as in the prior art, the amount of electricity (energization rate) of the heating means 2 is controlled so that the rate of temperature rise is slightly faster than in the prior art. In this step, the heating means 2 is controlled by the temperature detected by the temperature detecting means 3, but a lid temperature detecting means for detecting the temperature of the lid covering the opening of the pan is provided separately, and the detected temperature of the lid temperature detecting means. The heating means 2 can also heat the pan 1 until the temperature reaches a predetermined temperature, as in the conventional rice cooking process.

  Next, after the cooking process H ends, the process proceeds to the boiling maintenance process I. In the boiling maintenance process I, since the electric energy (energization rate) of the cooking process of the previous process is set high, the possibility of spilling is high, so it is provided as a process for once calming the boiling state. Therefore, the amount of power (energization rate) is low and the time is set to be as short as 5 minutes.

  After the boiling maintaining step I, the process proceeds to the boiling maintaining step J, and the detected temperature Ta of the temperature detecting means 3 is the second predetermined temperature T2 (boiling point of water (usually around 100 ° C., as shown in FIG. 3C)). )), And it is the same that there is no spilling of hot water, rice balls, etc. from the steam hole provided in the lid at the top of the main body. The rice cooking control means 4 controls the heating means 2 to heat the pan 1 so as to maintain the boiling state for a short time t5 (in the case of this embodiment, about 10 minutes) at the energization rate.

  Furthermore, after the boiling maintenance process J is completed, the process proceeds to the boiling maintenance process K. The rice in the pan that has been kept boiling for a predetermined time in the boiling maintenance process J has been swollen and gelatinized, and the amount of eluate, mainly starch, has increased from the inside of the rice grains, and the viscosity of the water has increased, resulting in a sticky shape. It is coming. In the boiling maintenance process K, the amount of electric power (energization rate) of the heating means 2 is slightly reduced from that in the boiling maintenance process J, and the detected temperature Ta of the temperature detection means 3 becomes the second predetermined temperature T2 (boiling point of water (usually 100 Keep the temperature at around ℃)), but do not cause spilling of hot water or rice balls from the steam hole provided in the lid at the top of the main unit. 1 heating is maintained. The process time t6 at this time changes according to the time set by the cooking time setting means 6. That is, when the time obtained by subtracting the unevenness process time (5 minutes in the case of the present embodiment) from the set cooking time is reached, the process automatically shifts to the unevenness process.

  Finally, it progresses to the unevenness process, predetermined time passes, the boiling state in a pan settles, and rice cooking is complete | finished. In the case of the present embodiment, the cooking time setting possible time of the rice cake for performing such a rice cooking process is 40 minutes to 80 minutes.

  Next, the operation | movement at the time of the normal rice cooking of the rice cooker in 1st Embodiment is demonstrated with reference to the flowchart of FIG. When the bowl menu selection switch is operated in step 401 and dark bowl is selected in step S402, the cooking time setting is arbitrarily set between 90 minutes and 180 minutes in step S403. Subsequently, in S404, the rice cooking switch is pressed and rice cooking is started. In S405, the selected deep rice cake-dedicated sequence is executed, and when it is determined in S406 that rice cooking is completed through each rice cooking process, a buzzer at the end of rice cooking is notified and the process proceeds to heat insulation.

  On the other hand, when a thin rice cake is selected in S408, the cooking time setting is arbitrarily set between 40 minutes and 80 minutes in S409. Subsequently, in S410, the rice cooking switch is pressed to start rice cooking. In S411, the selected thin rice cake-dedicated sequence is executed, and when it is determined in S412 that rice cooking has been completed through each rice cooking process, a buzzer at the end of rice cooking is notified and the process proceeds to heat insulation.

  In this way, the rice bowl menu can be selected, and the setting of each cooking time can be made arbitrarily, so that rice cakes with various Chinese varieties can be cooked according to taste.

(Embodiment 2)
FIG. 5 is a schematic diagram of a part of the water level line printed on the inner pot of the rice cooker according to the second embodiment of the present invention.

  Figure 5 shows the standard water level at the top of the rice and water when cooking white rice. By using this water level line, the user can save the trouble of measuring water when preparing rice, In addition, the rice cake can be cooked with a stable and stable taste every time. However, as mentioned above, when adjusting the rate of water addition or adjusting the heating time, there are many cases where the balance between the rate of water addition and the heating time is poor, or the rice sticks to the bottom of the pan. It was difficult to adjust the concentration of rice cake and heat it.

  In the case of this embodiment, it is easy to select the rice bowl menu you want to cook, set the favorite cooking time according to it, and adjust the water level according to the water level line of the inner pot suitable for them. In addition, it is possible to realize a rice cooker that is capable of cooking rice cakes that are stable and have no wiggling or sticking.

  In each of the above-described embodiments, the induction heating coil is employed as the heating means, but it goes without saying that this may be changed to an electric heater.

  The rice cooker according to the present invention is useful as a rice cooker for home use or business use.

The block diagram of the rice cooker in Embodiment 1 of this invention. The side view of the rice cooker of Embodiment 1 and Embodiment 2 of this invention The rice cooking process figure of the rice cooker of Embodiment 1 of this invention The flowchart of the rice cooking operation | movement of the rice cooker of Embodiment 1 of this invention. Partial schematic of the inner pot water level line of the rice cooker of Embodiment 2 of the present invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan 2 Heating means 3 Temperature detection means 4 Rice cooking control means 5 Rice cake menu selection means 6 Cooking time setting means 7 Rice cooking sequence memory means

Claims (2)

A pot for adding rice and water, a heating means for heating the pot, a temperature detection means for detecting the temperature of the pot, a rice cooking control means for controlling the operation of the heating means from the input of the temperature detection means, and Rice cooking sequence storage means for storing a plurality of set rice cooking sequences, rice cake menu selection means for selecting a rice cake menu, and arbitrary cooking of rice cake from a range set in advance corresponding to the rice cake menu Cooking time setting means capable of setting the time, the rice cooking control means, the rice cooking according to the rice cake menu selected by the rice cake menu selection means and the cooking time set by the cooking time setting means In order to execute the rice cooking sequence memorize | stored by the sequence memory | storage means, operation | movement of the said heating means was controlled, The rice cooker characterized by the above-mentioned. On the inner surface of the pan, a water level line suitable for each amount of cooked rice is displayed according to the rice cake menu selected by the rice cake menu selection means and the cooking time set by the cooking time setting means. The rice cooker of Claim 1 characterized by the above-mentioned.