JP2007181542A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker capable of uniformly cooking stable rice cakes in a short time in a simple structure. <P>SOLUTION: This cooker is provided with a cooking case 2 storing materials (not shown) such as glutinous rice and water and mounted in a cooking chamber 4, a vane 1 rotatably attached to the cooking case 2, a driving means 3 rotatingly driving the vane 1, and a heating means 5 heating the materials; has a rice cooking process for boiling the materials, and a pounding process executed continuously to the rice cooking process and pounding the materials with the vane; rotates the vane 1 during a temperature rise in a rice cooking process initial stage to pound into the rice cakes through the rice cooking process and the pounding process continued thereto in a short period of time without a complicated structure; and raises the temperature of the materials such as the glutinous rice while agitating them by turning the lower side to the upper side in the rice cooking process initial stage to allow them the appropriate and equal water absorption and the heating in a short time. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cooker, and more particularly, to a cooker that can automatically make rice cake by simply adding glutinous rice and water.

  As a conventional cooker having a common mochi, there is one in which glutinous rice that has sufficiently absorbed water is once steamed and then kneaded with a blade (see, for example, Patent Document 1).

  The cooking device disclosed in Patent Document 1 will be described with reference to FIG.

  In FIG. 6, the main body 15 operates the motor 3, the boiler 12 that generates steam, the heating means 5 that heats the boiler 12, the temperature detection means 9 that detects the temperature of the boiler 12, and the operation of the main body 15. An input means 7, a cooking chamber 4, and a cooking case 2 that is detachably attached to the cooking chamber 4 and has several small holes for allowing steam to pass through the bottom, and a detachable installation at the bottom of the cooking case 2. In addition, a blade 1 that is rotationally driven by the motor 3 and a lid 10 that covers the upper opening of the cooking case 2 are provided.

  The operation of the conventional cooking device configured as described above is as follows.

  First, water corresponding to the amount of glutinous rice is put into the boiler 12, and glutinous rice (not shown) that has been sufficiently absorbed and drained is put into the cooking case 2 provided in the main body 15. When the heating means 5 is energized to steam the glutinous rice with the generated steam, and then steamed, the motor 3 rotates the blade 1 to crush the steamed glutinous rice and raise the glutinous rice.

  However, in the above-mentioned conventional cooker, first put glutinous rice and water in a container (not shown) with no holes in the bottom and leave it for 4 hours or more to absorb water sufficiently, then drain it with a colander etc. The glutinous rice had to be used, and it took time and effort to prepare.

  Therefore, there is also a cooker that can automatically make glutinous rice simply by adding glutinous rice and water, and a method of automatically picking up glutinous rice after cooking (for example, see Patent Document 2).

  The conventional cooking device disclosed in Patent Document 2 will be described with reference to FIG.

  FIG. 7 shows a configuration of a conventional cooking device, wherein 1 is a blade, 2 is a material such as glutinous rice or water, and the cooking case 2 and 3 to which the blade 1 is attached are the blade 1. 4 is a cooking chamber for cooking rice cake, 5 is a heating unit serving as a heat source for preheating and rice cooking, 9 is a temperature detection unit for detecting the temperature of the cooking chamber 4, Is a control means for controlling the driving means 3, the heating means 5 and the temperature detecting means 9, 7 is an input means for selecting a control method, 8 is a display means for displaying the control method, and 11 is the cooking device. A fan that cools the chamber 4. FIG. 8 shows an example of a process diagram of the conventional cooking device.

  The above-mentioned conventional cooker is a rice cooking method in which washed glutinous rice and an appropriate amount of water are put together in the cooking case 2, and each step of preheating, stirring, rice cooking, cooling, and kneading is performed in order to make a rice cake. It is.

First, in the preheating step, the heating means 5 is energized and heated until the temperature detecting means 9 reaches about 100 ° C., and at the same time, the fan 11 is energized to sufficiently absorb the glutinous rice. In the next stirring step, the blade 1 is gently rotated to eliminate unevenness due to the position of the glutinous rice, and in the rice cooking step, the heating means 5, the blade 1, and the fan 11 are energized to heat them uniformly. Further, in the cooling process, only the fan 11 is energized to release excess heat and moisture, and then in the bend process, the drive means 3 is energized to stir the blades 1 and raise the stickiness.
JP 2000-41849 A Japanese Patent No. 2610504

  However, as disclosed in the above-mentioned Patent Document 2, in the conventional cooking device that automatically makes rice cake by simply adding glutinous rice and water, the preheating, stirring, rice cooking, cooling, and kneading steps are necessary. It takes a long time for cooking, and a complicated structure is required to provide a cooling fan 11 and the like. In addition, since stirring is not performed during the temperature rise to absorb glutinous rice, the preheating process is performed when the amount of glutinous rice is large, when the room temperature is low, or when the heating rise rate is slow such as when the voltage is low. There was a problem that glutinous rice excessively absorbed water, or that the glutinous rice was unevenly absorbed or heated in the upper and lower portions of the cooking case 2.

  Furthermore, in the rice cooking process, the temperature is maintained at a constant temperature for a certain period of time, so if the room temperature is low or the voltage is low, or if there are many materials such as glutinous rice or water, the glutinous rice will remain underheated. In order to proceed to the process, glutinous rice grains tend to remain, whereas when the room temperature is high, the voltage is high, or the material is low, the portion that is overheated and is in contact with the cooking case 2 is burnt. There has been a problem that the finish of the stickiness varies due to room temperature fluctuations and voltage fluctuations, such as stickiness, surface drying, and hard feeling after the sticking process.

  The present invention solves the above-mentioned conventional problems, and has a simple structure, and the glutinous rice absorbs and heats the water appropriately regardless of variations in the amount of material such as room temperature fluctuation, voltage fluctuation, and the amount of glutinous rice and water. Then, it aims at providing the cooking device which can make the stable rice cake which is not uneven.

  In order to solve the above-described conventional problems, a cooker according to the present invention includes a cooking chamber, a cooking case that houses materials such as glutinous rice and water, and a lid that opens and closes the cooking chamber. And a rice cooking process that cooks the material, and a blade that is rotatably attached to the cooking case, a drive unit that rotationally drives the blade, and a heating unit that heats the material. And having the process of sticking the material with the blades, and rotating the blades during the temperature rise in the initial stage of the rice cooking process. It can raise rice cakes for a short time without having it, and at the beginning of the rice cooking process, the temperature rises while the ingredients such as glutinous rice in the cooking case are stirred so that the lower side and the upper side are switched, Time, yet reasonably evenly water can be heated.

  The cooker of the present invention has a rice cooking process and a subsequent process, and by rotating the blades during the initial temperature rise of the rice cooking process, the glutinous rice can absorb water without unevenness in a short time, Even without having a complicated structure, it is possible to create a stable and smooth texture without unevenness in a short time.

  A first aspect of the present invention is a cooking chamber, a cooking case that contains materials such as glutinous rice and water, and that is attached to the cooking chamber, a lid that opens and closes the cooking chamber, and a cooking case that is rotatably attached to the cooking case. And a heating means for heating the material, a rice cooking process for cooking the material, and the rice cooking process that is performed following the rice cooking process and the material is attached to the blade. It has a sticking process, and the blade is rotated during the temperature rise in the initial stage of the rice cooking process. Through the rice cooking process and the subsequent sticking process, the rice cake can be picked up for a short time without having a complicated structure. At the beginning of the rice cooking process, glutinous rice and other ingredients in the cooking case rises in temperature while being stirred so that the lower side and the upper side are interchanged. It is possible to heat.

  In the second invention, in particular, during the rice cooking process of the first invention, the blades are intermittently operated every 2 to 10 minutes, and the grains of material such as glutinous rice are not easily crushed, and the cooking case The material in contact with the material does not burn, is stirred moderately while keeping heat and moisture uniform, and can create a uniform texture.

  In the third invention, in particular, in the rice cooking process of the first or second invention, the heating means is energized while intermittently rotating the blades, and the temperature of the cooking chamber is increased to the first predetermined temperature. Immediately after being raised, the energization rate of the heating means is reduced immediately and held for a predetermined time at a second predetermined temperature lower than the first predetermined temperature. By reducing the rate, the glutinous rice that is in contact with the cooking case after the moisture has been removed from the cooking case will not burn or the surface of the glutinous rice will not dry too much. Since it can be heated slowly to the center of the glutinous rice while steaming using heat, it is less affected by room temperature, voltage fluctuations, and the amount of glutinous rice, water, etc., and is always uniform and stable. You can make rice cakes.

  In the fourth aspect of the invention, in particular, in the rice cooking process of the first or second aspect, the heating means is energized while intermittently rotating the blades, and the temperature of the cooking chamber is reduced to the first predetermined temperature. After being continuously raised, the temperature is held for a first predetermined time. By holding the first predetermined time at the first predetermined temperature in accordance with the influence of fluctuations in material amount, etc. The glutinous rice can give the heat enough to gelatinize, making the most suitable glutinous rice.

  In the fifth invention, the first predetermined time of the fourth invention is made constant, and the time until the first predetermined temperature is reached due to the influence of room temperature fluctuation, voltage fluctuation, material amount fluctuation, etc. Even if the temperature fluctuates, the holding time at the second predetermined temperature fluctuates accordingly, and the total amount of heat becomes almost constant, so that it is less affected by room temperature fluctuations, voltage fluctuations, and material quantity fluctuations, and is stable. Can make a rice cake.

  In the sixth invention, in particular, the first predetermined temperature of any one of the third to fifth inventions is set to 100 to 150 ° C., and the second predetermined temperature is set to 80 to 130 ° C. The predetermined temperature is a temperature that gives the amount of heat that the glutinous rice is sufficiently gelatinized, and the glutinous rice that is still in contact with the cooking case after the moisture is removed from the cooking case by the second predetermined temperature. Because it does not burn or the surface of glutinous rice is too dry, it is a temperature that can be heated evenly to the center of glutinous rice while steaming using moisture and heat inside the glutinous rice itself It is less affected by room temperature, voltage fluctuations, and the amount of glutinous rice and water, making it possible to create a consistent and stable finish.

  In the seventh aspect of the invention, in particular, the time required for the rice cooking process of any one of the first to sixth aspects is 40 to 60 minutes in total, and the glutinous rice can be gelatinized sufficiently to the inside and further dried. Because it is a moderate rice cooking time that does not happen too much, it is possible to make an optimal finish. In addition, even if the time required to reach the first predetermined temperature is changed, if the time of the entire rice cooking process is constant, the time for holding at the second predetermined temperature also changes, so the total amount of heat is substantially constant. Regulated, it can always create a stable finish in ordinary households without setting strict room temperature control or voltage.

  8th invention changes the electricity supply rate of a heating means in particular until it reaches the 1st predetermined temperature in the rice cooking process of any one of the 3rd-7th invention, and the water absorption state of glutinous rice Since an appropriate temperature history can be set according to the configuration of the main body, a uniform and stable finish can be created.

  In the ninth aspect of the invention, in particular, in the rice cooking step of any one of the third to eighth aspects, the third predetermined temperature lower than the first predetermined temperature until the first predetermined temperature is reached. The temperature is maintained at a temperature, and since an appropriate temperature history can be set according to the water absorption state of the glutinous rice and the structure of the main body, a uniform and stable finish can be created.

  The tenth invention has a capacity selection means capable of selecting a capacity according to the capacity of the material used in any one of the first to ninth inventions, and according to the quantity of the material such as glutinous rice. By cooking the rice in the process of changing the temperature and temperature holding time of the rice cooking process, even if the amount of rice that you want to make changes, you can make a stable and durable rice cake.

  The eleventh aspect of the invention has a sticking hardness selection means that can sort out the hardness of the raised material according to the preference of the user of any one of the first to tenth aspects of the invention. By changing the temperature, temperature holding time, and energization rate, the softness of the rice cake can be changed, and the user can create a soft rice cake of their choice.

  In the twelfth aspect of the invention, in particular, immediately before the attaching process of any one of the first to eleventh aspects, the user is prompted to open the cooking chamber lid, and the user opens the lid. Without forgetting, you can start up with the lid open in the sticking process, so even if you do not have a complicated structure like a fan, you can escape excess heat and moisture and become sticky Can be prevented.

  In the thirteenth invention, in particular, the remaining time until immediately before the attaching process of any one of the first to twelfth inventions is notified, and the user knows in advance the start time of the attaching process. Without forgetting to open the lid, it is possible to start up with the lid opened in the attaching process, so that excess heat and moisture can be escaped and it can be prevented from becoming sticky.

  In the fourteenth aspect of the invention, in particular, the lid is automatically opened immediately before the attachment step of any one of the first to eleventh and thirteenth aspects of the invention. Since it can be lifted up with the lid open, excess heat and moisture can be escaped and it can be prevented from becoming sticky.

  The fifteenth aspect of the invention has a time selection means that can select the time of attachment in any one of the processes according to any one of the first to fourteenth aspects, and can change how the glutinous rice is crushed and the hardness of the glutinous rice. Because it is possible, the user can make a favorite feeling.

  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 cross-sectional view illustrating a schematic configuration diagram of a cooking device according to a first embodiment of the present invention, and FIG. 2 illustrates a process diagram of the cooking device.

  In FIG. 1, 1 is a blade, 2 is a cooking case in which a material (not shown) such as glutinous rice or water is stored and the blade 1 is attached to the bottom, and 3 is a driving means for rotating the blade 1. 4 is a cooking chamber for cooking rice cake, 5 is a heating means serving as a heat source for the rice cooking process, 9 is a temperature detection means for detecting the temperature of the cooking chamber 4, 6 is the driving means 3, and the heating means 5. Control means for controlling the temperature detection means 9, 7 input means for selecting the control method, 8 display means for displaying the control method, 10 sealing the cooking chamber 4 during use, and before and after use, It is a lid for taking in and out the cooking case 2.

  About the cooking appliance comprised as mentioned above, the operation | movement / effect | action is demonstrated below.

  First, washed glutinous rice and water corresponding to the amount of glutinous rice are put into a cooking case 2 fitted with a blade 1, the cooking case 2 is attached to the main body 15, the lid 10 is closed, and the input means 7 Select a course and start driving. Hereinafter, it operates according to the process diagram of FIG.

  The process consists of two processes, a rice cooking process and a sticking process. During the temperature rise (t0 → t1) in the initial stage of the rice cooking process, the drive means 3 is energized and the blade 1 is rotated to rotate the first predetermined temperature θ1. The heating means 5 is energized until reaching.

  As described above, according to the present embodiment, the glutinous rice on the lower side and the upper glutinous rice on the cooking case 2 are stirred by rotating the blade 1 during the temperature rise immediately after the start of the rice cooking process. Therefore, water can be absorbed and heated appropriately without unevenness in a short time.

  In addition, the electricity supply rate to the heating means 5 at the initial stage of the rice cooking process may not be 100%, and can be appropriately adjusted depending on the amount of glutinous rice.

  In the present embodiment, the stirring during the rice cooking process is performed by intermittently driving the blade 1 with rotation of about 0.5 to 2.0 seconds every 2 to 10 minutes. Since the glutinous rice that is in contact with the cooking case 2 is not burnt at a rotation speed that does not cause the grains to be crushed, and the blade 1 is agitated appropriately so that the heat and moisture are uniform, Can be made.

  In the present embodiment, in the rice cooking step, the heating means 5 is energized while the blade 1 is gently rotated every few minutes, and the temperature of the cooking chamber 4 becomes the first predetermined temperature θ1. The temperature rise is continued until the temperature reaches the first predetermined temperature θ1 in the cooking chamber 4 and immediately after the temperature reaches the first predetermined temperature θ1, the energization rate to the heating means 5 is lowered to lower the first predetermined temperature θ1. 2 is maintained for a predetermined time (t1 → t2) at a predetermined temperature θ2.

  After holding the temperature at the second predetermined temperature θ2 for a predetermined time (t1 → t2), in the attaching step, the blade 1 is agitated by increasing the power supply rate to the driving means 3.

  As described above, according to the present embodiment, after the first predetermined temperature θ1 is reached in the rice cooking process, the energization rate of the heating means 5 is lowered to reduce the second lower than the first predetermined temperature θ1. By having the control means 6 that keeps the temperature for a predetermined time at the predetermined temperature θ2, the energization rate of the heating means 5 is lowered in the middle so that the moisture contacts the cooking case 2 even after it disappears from the cooking case 2. The glutinous rice is not burnt and the surface of the glutinous rice is not dried too much, and it is slowly heated evenly to the center of the glutinous rice while steaming using the moisture and heat inside the glutinous rice itself. Therefore, it is less affected by room temperature, voltage fluctuations, and the amount of glutinous rice, water, and other materials, and can always produce a uniform and stable finish.

  In addition, the first predetermined temperature θ1 in the rice cooking process is set to 100 to 150 ° C., and the second predetermined temperature θ2 is set to 80 to 130 ° C., whereby the first predetermined temperature θ1 is glutinous rice. Is a temperature that gives a sufficient amount of heat to be gelatinized, and the second predetermined temperature θ2 is that the glutinous rice that is in contact with the cooking case after the moisture is removed from the cooking case 2 is burnt, Because the surface is not too dry, it is a temperature that can be slowly heated evenly to the center of the glutinous rice while steaming using the moisture and heat inside the glutinous rice itself, so room temperature and voltage fluctuations, In addition, it is less affected by the amount of ingredients such as glutinous rice and water, and can always produce a uniform and stable finish.

  In addition, in the rice cooking process, the time since the start (t0 → t2) is 40 to 60 minutes in total, so that the glutinous rice can be sufficiently gelatinized to the inside, and further suitable rice that does not become too dry Because it's time, you can create the optimal finish.

(Embodiment 2)
FIG. 3 is a process diagram showing a cooking method using a cooker according to the second embodiment of the present invention. In addition, the structure of the cooking device in this Embodiment is the same as that of the said 1st Embodiment, and only a cooking method differs, The same code | symbol is attached | subjected to the same components and the description is abbreviate | omitted.

  In the present embodiment, as shown in FIG. 3, in the rice cooking process, the heating means 5 is energized while the blade 1 is gently rotated every few minutes, and the temperature of the cooking chamber 4 is a first predetermined temperature. The temperature rise is continued until the temperature θ1 is reached, and after reaching the first predetermined temperature θ1, the temperature is held at the first predetermined temperature θ1 for a first predetermined time (t1 → t2), Thereafter, the energization rate to the heating means 5 is lowered, and the temperature is held for a second predetermined time (t2 → t3) at a second predetermined temperature θ2 lower than the first predetermined temperature θ1. Yes.

  Further, in the rice cooking process, by making the first predetermined time (t1 → t2) held at the first predetermined temperature θ1 that gives the heat amount that the glutinous rice is sufficiently gelatinized, constant room temperature fluctuation and voltage fluctuation, Even if the time required to reach the first predetermined temperature θ1 (t0 → t1) fluctuates due to the influence of material amount fluctuations, it is less affected by room temperature fluctuations, voltage fluctuations, material amount fluctuations, and has a stable finish. Can be made. The first predetermined time (t1 → t2) for maintaining the first predetermined temperature θ1 is preferably within 15 minutes.

(Embodiment 3)
FIG. 4 is a process diagram showing a cooking method using a cooker according to the third embodiment of the present invention. In addition, the structure of the cooking appliance in this Embodiment is the same as that of the said embodiment, and only a cooking method differs, The same code | symbol is attached | subjected to the same components and the description is abbreviate | omitted.

  In the present embodiment, as shown in FIG. 4, in the rice cooking process, the control means 6 changes the energization rate of the heating means 5 halfway until the first predetermined temperature θ <b> 1 is reached. Thus, by changing the energization rate, the time required to reach the first predetermined temperature θ1 (t0 → t2) can be changed, so that it is appropriate depending on the water absorption state of the glutinous rice and the configuration of the main body 15 It is possible to set a stable temperature history and time, and to create a uniform and stable finish.

(Embodiment 4)
FIG. 5: is process drawing which shows the cooking method by the cooking appliance in the 4th Embodiment of this invention. In addition, the structure of the cooking appliance in this Embodiment is the same as that of the said embodiment, and only a cooking method differs, The same code | symbol is attached | subjected to the same components and the description is abbreviate | omitted.

  In the present embodiment, as shown in FIG. 5, the temperature is maintained at a third predetermined temperature θ3 lower than the first predetermined temperature θ1 in the rice cooking process until the first predetermined temperature θ1 is reached. Thus, in the case of glutinous rice that is difficult to absorb water, such as old rice, it is possible to promote water absorption by maintaining the temperature at the third predetermined temperature θ3. Therefore, since an appropriate temperature history and time can be set according to the water absorption state of the glutinous rice and the configuration of the main body 15, a uniform and stable finish can be created.

  The third predetermined temperature θ3 may be higher or lower than the second predetermined temperature θ2 that is lower than the first predetermined temperature θ1.

  In addition, the process which provided the capacity | capacitance selection means (not shown) which can select a capacity | capacitance according to the quantity of glutinous rice in the said input means 7, and changed the temperature and temperature holding time of the rice cooking process according to the quantity of glutinous rice. If you cook rice in each, you can make a stable and durable rice cake even if the amount of rice cake you want to make changes.

  Further, according to the user's preference, a sticking hardness selection means (not shown) that can distinguish the hardness of rice cake is provided in the input means 7 to change the temperature, temperature holding time, and energization rate of the rice cooking process. By doing so, the softness of the rice cake can be changed, and the user can make the rice cake with the desired softness. For example, if the time to reach the first predetermined temperature θ1 (t0 → t3) is lengthened, soft feeling can be created, and conversely, the time to reach the first predetermined temperature θ1 (t0 → t3) is shortened. If you set the process, you can make a soft feeling.

  In addition, if the control means 6 notifies the user to open the lid 10 immediately before the cooking process after the end of the rice cooking process, the user will not forget to open the lid 10 without forgetting to open the lid 10. Thus, it is possible to start up with the lid 10 opened, and even without providing a complicated structure such as a fan, it is possible to prevent excess heat and moisture from being lost and to prevent the formation of a sticky paste.

  Moreover, if the remaining time until the notification immediately before the cooking process after the rice cooking process is notified by the control means 6, the user opens the lid 10 in the cooking process without forgetting to open the lid 10. Since it can be picked up in a wet state, excess heat and moisture can be escaped and it can be prevented from becoming sticky.

  Further, if the lid 10 is automatically opened by the control means 6 immediately before the cooking process after the rice cooking process is completed, the user can save time and the lid 10 is opened in the cooking process. Therefore, excess heat and moisture can be surely escaped and it can be prevented that it becomes sticky.

  In addition, if you have a time selection means (not shown) that allows you to select the time to be used in the process, you can freely change how the glutinous rice is crushed and the hardness of the glutinous rice. Users such as raw rice cakes can make their own rice cakes.

  In the above-described embodiment, the cooker having a mochi has been described as an example. However, the present invention is not limited thereto, and bread is made as an automatic bread maker, or a dough such as udon or pasta. You may make.

  As described above, the cooker according to the present invention has a rice cooking process and a subsequent process, and by rotating the blades during the temperature rise in the initial stage of the rice cooking process, the glutinous rice absorbs water uniformly and in a short time. It is possible to create a stable and smooth texture without unevenness in a short time without having a complicated structure, not only a cooker dedicated to mochi but also an automatic bread machine, It can be widely applied to various cookers such as udon and pasta manufacturing equipment.

Sectional drawing which shows schematic structure figure of the cooking appliance in Embodiment 1 of this invention Process diagram of the cooker Process drawing which shows the cooking method by the cooking appliance in the 2nd Embodiment of this invention Process drawing which shows the cooking method by the cooking appliance in the 3rd Embodiment of this invention Process drawing which shows the cooking method by the cooking appliance in the 4th Embodiment of this invention Cross section of a conventional cooker Cross-sectional view of another conventional cooker Process diagram of the cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Blade | wing 2 Cooking case 3 Drive means 4 Cooking chamber 5 Heating means 6 Control means 7 Input means 8 Display means 9 Temperature detection means 10 Lid

Claims (15)

A cooking chamber; a cooking case that contains materials such as glutinous rice and water; and a lid that opens and closes the cooking chamber; a blade that is rotatably attached to the cooking case; A driving means for rotationally driving the blades, and a heating means for heating the material; and a rice cooking process for cooking the material; A cooker in which the blades are rotated during the temperature rise in the initial stage of the rice cooking process. The cooker according to claim 1, wherein the blades are intermittently operated every 2 to 10 minutes during the rice cooking process. In the rice cooking process, the heating means is energized while intermittently rotating the blades intermittently, and the cooking chamber temperature is continuously raised to the first predetermined temperature. The cooker according to claim 1 or 2, wherein the holding is performed for a predetermined time at a second predetermined temperature lower than the first predetermined temperature. In the rice cooking step, the heating means is energized while intermittently rotating the blades, and the temperature of the cooking chamber is continuously raised to the first predetermined temperature. The cooker according to claim 1 or 2, wherein the cooker holds time. The cooker according to claim 4, wherein the first predetermined time is constant. The cooker according to any one of claims 3 to 5, wherein the first predetermined temperature is 100 to 150 ° C, and the second predetermined temperature is 80 to 130 ° C. The cooker according to any one of claims 1 to 6, wherein the time required for the rice cooking step is 40 to 60 minutes in total. The cooking device according to any one of claims 3 to 7, wherein in the rice cooking step, the energization rate of the heating means is changed until the first predetermined temperature is reached. The temperature is maintained at a third predetermined temperature lower than the first predetermined temperature until the first predetermined temperature is reached in the rice cooking step. The cooker according to item 1. The cooking device according to any one of claims 1 to 9, further comprising a capacity selection unit capable of selecting a capacity according to a capacity of a material to be used. The cooker according to any one of claims 1 to 10, further comprising a tack hardness selecting means for sorting the hardness of the gathered material according to a user's preference. The cooker according to any one of claims 1 to 11, wherein a notification is made to prompt the user to open the cooking chamber lid immediately before the attaching step. The cooking device of any one of Claims 1-12 which alert | reports the remaining time until just before a sticking process. The cooker according to any one of claims 1 to 11 and 13, wherein the lid is automatically opened immediately before the attaching step. The cooker of any one of Claims 1-14 which has a time selection means which can select the time in a time-setting process.