JP2007209481A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker which enables the cooking of a tasty rice by effectively inhibiting the breeding of germs within an inner pot and the rotting of rice foods to be cooked. <P>SOLUTION: The rice cooker has a decompression means 81 which lowers the pressure within a pot 11 below the atmospheric pressure when stable warming during the standby period for cooking rice or after the completion of the cooking of rice. As a result, when a fixed time passes until the warming becomes stable in the warming process during the standby period for cooking rice for soaking, for instance, or after the completion of the cooking of rice, air in the pot 11 is discharged by the decompression means 81 to make the pressure in the pot 11 lower than the normal atmospheric pressure. This can inhibit the rotting of rice foods to be cooked within the pot 11 otherwise caused by the breeding of germs or block the smell otherwise caused by oxcidation thereby preventing the deterioration in cooked rice. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a general rice cooker and household rice cookers.

  In general, this type of rice cooker is known in, for example, Japanese Patent Application Laid-Open No. H10-260260, which cooks rice by making an inner pot as a container freely storable in the main body. In Patent Document 1, a lid that covers the inner hook is provided at the top of the main body, and the lid is pivotally supported with respect to the main body so as to be freely opened and closed. Further, the lid is provided with an inner lid or the like disposed to face the inner hook. The inner pot that accommodates the cooked rice is provided with heating means, and the heating control means controls the heating means so that heat is maintained after cooking.

In recent rice cookers, the heating control means can execute a reserved rice cooking course that is cooked at a predetermined time, and an inner pot filled with rice and water in advance is stored in the main body, and the cooking time is set and reserved rice cooking There is an advantage that freshly cooked rice can be eaten at your favorite time. Moreover, in the heat retention process after cooking rice, the heat retention temperature was set to about 73 ° C. in order to suppress the spoilage of the rice in the inner pot due to the growth of various bacteria.
JP 2000-70129 A

  However, the structure of the conventional rice cooker described above has the following problems.

  In the rice cooker equipped with the above-mentioned reserved rice cooking course, the cooked rice in the inner pot is placed at normal pressure and room temperature during the reserved rice cooking waiting until the start of the rice cooking process, so that the reserved rice cooking wait is long. In this case, it is considered that miscellaneous bacteria grow in the inner pot and rice / water rot may occur, which may impair the deliciousness of the cooked rice.

  In addition, it is difficult to suppress the yellowing of rice due to the Maillard reaction and the warming odor due to oxidation during the heat insulation process, and as a method to solve this, steam is put into the inner pot or the heat insulation temperature is lowered. I have been. However, when steam is added, it is limited only to the surface of the rice, and it is difficult to spread the steam over the entire rice. Further, when the temperature is lowered, yellowing can be suppressed to some extent, but there is a problem that germs grow and spoilage occurs.

  In view of the above problems, an object of the present invention is to provide a rice cooker that can effectively suppress the growth of various germs in the container and the rot of the rice to be cooked and obtain a good-tasting rice.

  In the rice cooker according to claim 1 of the present invention, for example, when a certain period of time until the warming is stabilized is passed in the warming process after the completion of cooking, for example, at the time of rice cooking such as a bean paste, the inside of the container is made lower than a predetermined pressure. . Thereby, it is possible to prevent the cooked rice in the container from being spoiled due to the growth of various bacteria, and to suppress the odor caused by oxidation, thereby preventing the deterioration of the rice.

  In the rice cooker according to claim 2 of the present invention, not only the container but also the inner lid facing the surface of the rice to be cooked can be controlled by heating as necessary, so that the whole rice cooked during the heat insulation. It is possible to suppress the Maillard reaction by lowering the heat retention temperature than usual, and conversely, it is possible to suppress the growth of miscellaneous bacteria due to the excessive decrease in the heat retention temperature.

  In the rice cooker according to claim 3 of the present invention, when in a predetermined state, by repeatedly varying the inside of the container to a different pressure state, the steam filled in the container is soaked in the rice by the osmotic effect, and the rice is dried. Can be suppressed.

  In the rice cooker according to claim 4 of the present invention, when the inner lid is attached to the lid, a path communicating with the pump for decompression is formed, whereby the inner lid alone is removed from the lid, The inner lid can be washed and the inner lid can be kept clean.

  In the rice cooker according to claim 5 of the present invention, when the inner lid is attached to the lid, the inner lid is movable according to the pressure in the inner lid. By moving the inner lid to the container side, the airtightness between the inner lid and the container can be improved, thereby making it possible to further suppress the aerobic activity of various bacteria.

  In the rice cooker according to claim 6 of the present invention, optimum pressure control can be performed in the container according to the selected menu.

  In the rice cooker according to claim 7 of the present invention, even when the state of waiting for rice cooking with a water or rice being put into the container for a long time by reserved rice cooking becomes a long time until the rice cooking starts. Since the pressure is lower than the predetermined pressure, the deterioration of the rice can be prevented by suppressing the decay of water and rice in the container due to the growth of various bacteria.

  In the rice cooker according to claim 8 of the present invention, the deterioration of the rice can be achieved with the minimum necessary power consumption by making the inside of the container lower than the predetermined amount for at least a fixed time, not the entire period until rice cooking at the standby time starts. Can be prevented.

  In the rice cooker according to claim 9 of the present invention, the inside of the container can be kept lower than a predetermined pressure in an optimum time according to the selected menu.

  In the rice cooker according to claim 10 of the present invention, depending on the selected menu, the inside of the container is made lower than a predetermined pressure if necessary, and the pressure in the container is made different depending on the selected menu. Thereby, optimal pressure control according to the selected menu can be performed in the container.

  According to the rice cooker in Claim 1 of this invention, the proliferation of miscellaneous bacteria in a container and the decay of to-be-cooked rice can be suppressed effectively, and rice with good taste can be obtained.

  According to the rice cooker in Claim 2 of this invention, the whole inside of a container can be heated as needed.

  According to the rice cooker in Claim 3 of this invention, the vapor | steam with which the inside of a container is filled can be soaked in rice by the osmosis | permeation effect, and drying of rice can be suppressed.

  According to the rice cooker in claim 4 of the present invention, the inner lid alone can be removed from the lid, the inner lid can be washed, and the inner lid can be kept clean.

  According to the rice cooker in claim 5 of the present invention, the airtightness between the inner lid and the container can be improved during decompression of the container, and the aerobic activity of germs can be further suppressed.

  According to the rice cooker in claim 6 of the present invention, optimum pressure control can be performed in the container according to the selected menu.

  According to the rice cooker in claim 7 of the present invention, it is possible to effectively suppress the growth of various bacteria in the container and the rot of the cooked rice, and obtain a rice with good taste.

  According to the rice cooker in claim 8 of the present invention, the deterioration of the rice can be prevented with the minimum necessary power consumption.

  According to the rice cooker in claim 9 of the present invention, the inside of the container can be kept lower than the atmospheric pressure in an optimal time according to the selected menu.

  According to the rice cooker in claim 10 of the present invention, optimum pressure control according to the selected menu can be performed in the container.

  Hereinafter, preferred embodiments of a rice cooker according to the present invention will be described with reference to the accompanying drawings.

  First, based on FIG. 1, the structure of the rice cooker which is an example of this invention is demonstrated. In the figure, reference numeral 1 denotes a main body that forms the outline of a rice cooker. This main body 1 is formed by an upper frame 2 that constitutes an upper surface and an upper side surface thereof, and a substantially cylindrical outer frame 3 that constitutes a side surface. A bottom plate 4 that covers the bottom opening of the frame 3 is provided. The upper frame 2 and the bottom plate 4 are formed of a synthetic resin such as PP (polypropylene), while the outer frame 3 is formed of a metal member such as stainless steel, for example, in order to improve cleanability and appearance quality. . Moreover, it is provided covering the bottom opening of the substantially cylindrical pan accommodating portion 6 formed integrally from the inner peripheral portion of the upper surface of the upper frame 2 and the pan accommodating portion 6, such as PET (polyethylene terephthalate). The inner frame 8 formed of a synthetic resin forms a pan container 9 made of a nonmagnetic material and having a bottomed cylindrical shape for accommodating a pan 11 described later.

  In the pot housing 9, a bottomed cylindrical pot 11 for storing a rice to be cooked such as rice or water is detachably accommodated. The pan 11 corresponding to the inner pot is composed of a pan body 12 mainly made of aluminum having good thermal conductivity, and a magnetic metal plate such as ferritic stainless steel joined from the lower side to the bottom of the outer surface of the pan body 12. And the heating element 13. The reason why the heating element 13 is not provided from the center to the top of the side surface of the pan 11 is to reduce the weight of the pan 11. An annular flange portion 14 is formed around the upper end of the pan 11 so as to extend to the outer periphery thereof. In addition, it has the structure which does not provide a heating means in the outer periphery of the pan accommodating part 6. FIG.

  The inner frame 8 is positioned to face the heating element 13 of the pan 11, but the bottom part of the pot 11, particularly the bottom part, is electromagnetically placed on the lower side and bottom part of the outer surface of the inner frame 8 facing the heating element 13. A heating coil 16 is provided as a heating means for induction heating. When a high-frequency current is supplied to the heating coil 16, the heating element 13 of the pan 11 is heated by the alternating magnetic field generated from the heating coil 16, and the cooked rice such as water and rice in the pan 11 and the pan 11 is heated. It has become so.

  In addition, a temperature sensor 21 serving as a pan temperature detecting means is disposed in the center of the bottom of the inner frame 8 so as to elastically contact the outer surface of the bottom of the pan 11, and detects the temperature of the pan 11. The heating temperature of the bottom of the pan 11 by 16 is mainly controlled.

  A cord heater 26 for heating the upper part of the side surface of the pan 11, in particular, the flange portion 14, is arranged in an annular shape at the upper end of the pan housing 9, located below the flange portion 14 of the pan 11. . The cord heater 26 is composed of an electric heater, and is held on a heater ring 27 as a heat dissipation suppressing member mounted so as to be placed on the upper end of the pot housing 9 and covers the cord heater 26 from above. In this way, a flange heater is configured by including the metal plate 29 attached to the heater ring 27 and having both a fixing metal member made of, for example, an aluminum plate having excellent heat conductivity and a heat radiating portion. The metal plate 29 is located opposite to the gap between the rice cooker body 1 and the lid 31. Then, the lower surface of the flange portion 14 of the pan 11 is placed on the upper surface of the metal plate 29, whereby the pan 11 is accommodated in the pan accommodating body 9 while being hung on the upper frame 2 of the main body 1. It is like that. Therefore, there is almost no gap between the pan 11 and the upper end of the pan housing 9 in which the pan 11 is housed. Moreover, the flange portion 14 of the pan 11 has an outer shape that is equal to or greater than the size of the cord heater 26, so that the cord heater 26 is covered with the flange portion 14 of the pan 11 from above. . However, although not shown in the drawing, the handle portion (flange portion 14) of the pan 11 is made non-contact, and by partially forming a gap, when cooking rice with water attached to the outer surface of the pan 11, Steam is discharged from the gap.

  The lid 31 is formed by combining, for example, a plastic outer lid 32 that forms an upper shell of the lid 31, a heat radiating plate 34 that forms a lower surface that is the inner surface of the lid 31, and the outer lid 32 and the heat radiating plate 34. An outer lid cover 35 as a lid base material forming the skeleton of 31 is a main component. The heat radiating plate 34 provided on the outer lid cover 35 is made of metal, and is made of, for example, a material obtained by anodizing stainless steel or aluminum. A lid heater 36 as a lid heating means is provided on the upper surface of the heat radiating plate 34 inside the lid 31. The lid heater 36 may be an electric heating heater such as a cord heater or a heating coil by electromagnetic induction heating.

  A hinge portion 38 connected to the lid 31 is provided behind the upper frame 2 constituting the main body 1. The hinge portion 38 is provided with a pair of holes (not shown) in the left-right direction when viewed from the front of the rice cooker, and a hinge spring 40 formed of a torsion coil spring or the like is accommodated therein. On the other hand, an outer lid cover hinge hole (not shown) as a hinge receiving portion is also provided behind the outer lid cover 35 so as to face the hole provided in the hinge portion 38. By inserting a rod-shaped hinge shaft 41 in common with the hinge hole and the hole 39 of the hinge portion 38, the main body 1 and the lid 31 are pivotally supported with the hinge shaft 41 as a fulcrum. Further, one end and the other end of the hinge spring 40 are hooked on the outer cover cover 35 and the outer frame 2, respectively, so that the cover body 31 is always urged in the opening direction.

  On the front upper surface of the lid 31, a lid opening button 46 is disposed in an exposed state. When the lid opening button 46 is pressed against this urging force, the engagement between the lid 31 and the main body 1 is released. The lid 31 is automatically opened by the hinge spring 40. A base end portion of a clamp (not shown) that rotates about a clamp shaft (not shown) is provided below the lid opening button 46. Clamp biasing means (not shown) such as a spring for biasing the base end portion of the clamp toward the lid opening button 46 is provided inside the lid body 31, so that the lid opening button 46 is always attached. A force to push upward acts.

  On the other hand, a clamp receiver (not shown) as a main body clamp portion is disposed in front of the upper frame 2 and is located on the substantially opposite side of the hinge portion 38 provided on the upper frame 2. Is closed to the main body 1 side, the clamp rotates about the clamp shaft as a central axis, and the lid 31 is held in the closed state with respect to the main body 1 by engaging with the clamp receiver.

  Reference numeral 55 denotes an inner lid assembly as an inner lid provided on the outer side, ie, the lower side of the heat radiating plate. The inner lid assembly 55 has a disk shape that is substantially the same diameter as the upper opening of the pan 11 and seals between the pan 11 and the inner lid 56 with a metallic inner lid 56 anodized with stainless steel or aluminum. In order to achieve this, a lid packing 57 as a seal member made of an elastic member such as silicone rubber or fluorine rubber, provided around the outer periphery of the inner lid 56, and a pressure adjusting unit 58 for adjusting the internal pressure of the inner hook, It has. When the lid 31 is closed (when the lid is closed), the ring-shaped lid packing 57 abuts against the upper surface of the flange portion 14 of the pan 11 and closes the gap between the pan 11 and the inner lid 56. The steam generated from the pan 11 is sealed. In addition, a hook portion (not shown) that applies the elastic force of the clamp biasing means to the clamp only when the inner lid assembly 55 is attached to the lid 31 is formed on the outer peripheral portion of the inner lid 56. The packing base 59 is fixed, and the lid packing 57 is fixed by being sandwiched between the packing base 59 and the inner lid 56. As a result, the inner lid 56 and the lid packing 57 are integrated by the packing base 59, and the inner lid assembly 55 is detachably provided from the lower surface of the lid 31. It becomes possible to wash.

  The heat radiating plate 34 is provided with a thermistor-type lid temperature sensor 61 for managing the temperature of the inner lid 56 by the lid heater 51 as lid temperature detecting means for detecting the temperature of the inner lid 56 of the lid 31 in particular. It is. Further, a steam port (not shown) that can be attached and detached from the upper surface side of the lid body 31 is provided in a portion closer to the upper surface of the lid body 31. The steam port and the pressure adjusting unit 58 communicate with each other inside the lid 31, and a steam discharge mechanism for discharging the steam generated in the pan 11 to the outside is formed by the steam port and the pressure adjusting unit 58. Is done.

  The pressure adjusting unit 58 includes a pressure adjusting valve 65 for adjusting pressure, a pressure adjusting valve holder 66 that holds the pressure adjusting valve 65, and a dome-shaped pressure adjusting valve cover 67 that covers the pressure adjusting valve 65. The pressure regulating valve 65 is a material excellent in corrosion resistance and may be a part having a certain weight, and may be a ball made of austenitic stainless steel, for example. The pressure regulating valve holder 66 is disposed below the pressure regulating valve 65 and a pedestal 69 on which the spherical pressure regulating valve 65 is placed. The pressure regulating valve holder 66 communicates with the pan 11 and serves as a first communication hole for exhausting steam in the pan 11. The communication hole 70 is provided. The communication hole 70 is for communicating the pan 11 and the inner lid 56, and steam passing through the communication hole 70 is discharged to the outside from the steam port. The pressure regulating valve 65 is placed on the pedestal 69 so as to block the communication hole 70, and the pressure in the pan 11 is adjusted by the opening area of the communication hole 70 and the weight of the pressure regulating valve 65. can do. Furthermore, the pressure regulating valve cover 67 is for restricting the movement range of the pressure regulating valve 65, and is provided with a plurality of holes (not shown) for guiding the steam discharged from the communication hole 70 to the steam port.

  When the pressure inside the pan 11 is increased to an abnormal pressure that is equal to or higher than the set value due to some other factor, the inner lid assembly 55 pushes up the valve body 75 against the spring and opens the hole 76 to open the pan 11. A safety valve 77 is provided to lower the internal pressure. The pressure regulating unit 58 and the safety valve 77 are provided facing the inlet side of the steam port when the inner lid 56 is attached to the lower side of the outer lid cover 35.

  A solenoid 78 is provided inside the lid 31 and moves the pressure regulating valve 65 to adjust the sealing degree of the lid 31, that is, the internal pressure of the pan 11. In this embodiment, when the solenoid 78 is in a non-energized state, the tip portion thereof is held in the advanced position, and the pressure regulating valve 65 is retracted from the communication hole 70, while the tip portion is retracted in the energized state to thereby regulate the pressure regulating valve 65 Is caused to roll into the communication hole 70 by its own weight, and the communication hole 70 is closed and pressure is put into the pan 11.

  81 is a pressure reducing means provided to lower the inside of the pan 11 below the normal atmospheric pressure with the lid 31 closed to the main body 1. The decompression means 81 includes a decompression pump 82 as a decompression drive source provided at the rear portion of the main body 1, and a tubular path from the decompression pump 82 through the main body 1 and the lid 31 to the hole 83 provided in the inner lid 56. 84, a branch path 85 connected in the middle of the path 84, and a pressure sensor 86 as pressure detecting means attached to the end of the branch path 85. Further, an electromagnetic valve 87 as an opening / closing means for opening and closing the branch path 85 and a valve housing body 88 for accommodating the electromagnetic valve 87 are provided at the base end portion of the branch path 85 located inside the lid 31. . The base end of the branch path 85 is connected to one side of the valve housing 88, and the other side of the valve housing 88 is downward from the heat radiating plate 34 toward the periphery of the hole 83 of the inner lid 56. A cylindrical decompression packing 89 projecting from is connected.

  Then, when the inner lid assembly 55 including the inner lid 56 is attached to the lower surface of the lid body 31, the decompression packing 89 is hermetically abutted against the upper surface of the inner lid 56 while being elastically deformed, whereby the hole 83 and the decompression pump 82 are connected. A communication path 84 is formed. When the lid 31 is closed with the inner lid assembly 55 attached, the lid packing 57 is in close contact with the pan 11 and the pressure regulating valve 65 closes the communication hole 70. 82 is communicated by a path 84. When the decompression pump 82 is started from this state, the solenoid valve 87 and thus the path 84 are opened, and the air in the pan 11 is exhausted to the outside of the main body 1 through the path 84 and the decompression pump 82, and the inside of the sealed pan 11 The pressure drops. The pressure in the pan 11 is monitored by a pressure sensor 86. When the pressure in the pan 11 falls below a certain value by the atmospheric pressure, the solenoid valve 87 and the path 84 are closed to reduce the pressure in the pan 11. It keeps in. Further, when the pressure in the pan 11 rises due to the slow leak, the pressure sensor 86 similarly detects this, opens the electromagnetic valve 87 and consequently the path 84, activates the decompression pump 82, and Is kept below atmospheric pressure.

  Further, the inner lid assembly 55 including the inner lid 56 is provided to be movable up and down with respect to the lid body 31 so that the position thereof varies depending on the pressure in the pan 11. That is, at the time of rice cooking shown in FIG. 2, since the inside of the pan 11 is almost at atmospheric pressure or above atmospheric pressure, the inner lid assembly 55 rises in a direction approaching the lower surface side of the lid 31, but is shown in FIG. At the time of vacuum depressurization, the inside of the pan 11 is in a depressurized state, and the inner lid assembly 55 descends in a direction away from the lower surface side of the lid 31, and the pressing force of the lid packing 57 against the flange portion 14 of the pan 11 increases. Thus, the sealing degree between the pan 11 and the inner lid assembly 55 is increased.

  In this embodiment, the decompression pump 82 is provided inside the main body 1, and the path 84 extends from the lid 31 to the main body 1 through the hinge 38, but the decompression pump 82 is attached to the inside of the lid 31. In such a case, it is not necessary to extend the path 84 to the main body 1. That is, the path 84 communicating with the hole 83 of the inner lid 56 is provided at least in the lid 31 and is provided to extend to the main body 1 in some cases.

  Returning to FIG. 1 again, an operation panel 101 is provided at the front of the main body 1. Inside this operation panel 101 is an LCD 102 for displaying the time and the selected menu, an LED for displaying the current process, and an operation for starting cooking and selecting a menu, although none of them are shown in the figure. In addition to the switch 103 (see FIG. 4), a substrate on which a vacuum selection switch for selecting the vacuum state in the pan 11 is disposed. The operation panel 101 displays button names and the like to prevent dust and water from adhering to the control means that is an electronic component. The operation panel 101 may be provided on the front side of the lid 31.

  111 is a heating control means provided in the front inside the main body 1. The heating control unit 111 includes a heating element (not shown) for driving the heating coil 16, which is a heating unit, on a substrate. The element that drives the heating coil 16 is heated along with the oscillation of the heating coil 16, but has a use condition temperature that guarantees the operating state, and therefore needs to be used at a certain temperature or lower. For this purpose, the element that drives the heating coil 16 is thermally connected to a fin-like radiator 112 made of a material having good thermal conductivity such as aluminum and emits from a cooling fan 113 that is a cooling means. The element is driven within the operating temperature by applying wind to the radiator 112 to remove heat.

  The cooling fan 113 is disposed below or on the side of the radiator 112 attached to the heating control unit 111. In addition, a hole for discharging the air which is emitted from the cooling fan 113 and deprived of heat from the radiator 112 attached to the heating control means 111 to the outside of the main body 1 is formed in the bottom or side of the main body 1. A plurality of (not shown) are provided. The heating control means 111 is housed inside the product, that is, in the main body 1, but may be disposed at any position on the outer periphery of the pan 11. Moreover, you may arrange | position the hole provided in the bottom part or side part of the main body 1 in any position. However, in recent years, there is a demand for miniaturization of products, and the heating control means 111 and the cooling fan 113 and the hole 114 for discharging warm air are arranged at substantially opposite positions across the pan 11. Is preferred. Further, a cord reel 116 for winding a power plug (not shown) is provided inside the main body 1.

  Next, the control system will be described with reference to FIG. In the figure, 111 is the heating control means described above, which receives each temperature information from the pan temperature sensor 21 and the lid temperature sensor 61, and a heating coil 16 that heats the bottom of the pan 11 during cooking and warming. In addition, the cord heater 26 for heating the side portion of the pan 11 and the lid heater 36 for heating the lid 31 are respectively controlled, and the pressure information from the pressure sensor 86 is received to receive the pressure reducing pump 82 and the electromagnetic valve 87 described above. Are respectively controlled. In particular, the heating control means 111 of the present embodiment mainly controls the heating coil 16 based on the temperature detected by the pan temperature sensor 21 to manage the temperature of the bottom of the pan 11 and based on the temperature detected by the lid temperature sensor 52. Then, the lid heater 26 is controlled so that the temperature of the heat radiating plate 34 and the inner lid 56 is controlled. The heating control means 111 includes, as a function on the control sequence of the program stored in its own storage means (not shown), a rice cooking control means 118 that heats the cooked food in the pan 11 during rice cooking, Insulation control means 119 for maintaining and heating the rice in the pan 11 to a predetermined temperature is provided.

  The heat retention control means 119 here includes a timer means 120. When the heat retention operation starts, the timer means 120 is activated to measure the elapsed heat retention time, and this heat retention elapsed time is set to a preset time (for example, 1 hour). When the temperature reaches, the pressure in the pan 11 returns from the pressurized state to almost the atmospheric pressure, and the temperature in the pan 11 is reduced to the heat retention temperature, so that the so-called heat retention is in a stable state. In addition, the heating control means 11 receives a command for starting reserved rice cooking from the operation switch 103, and the rice cooking control means 118 so that the cooked rice in the pan 11 is cooked at a predetermined time previously stored in the storage means. Reservation rice cooking control means 121 capable of executing a reservation rice cooking course for controlling the cooking is provided. The predetermined time can be changed as appropriate by operating, for example, the hour key or minute key of the operation switch 103.

  Reference numeral 122 denotes a heating coil driving unit that incorporates a high-frequency inverter circuit that receives a control signal from the heating control unit 111 and supplies a predetermined high-frequency current to the heating coil 16. Separately from this, the output side of the heating control means 111 receives a control signal from the heating control means 111 and drives the lid heater 36 so as to heat the radiator plate 34 and the inner lid 56. 123, code heater driving means 124 for turning on the code heater 26, solenoid driving means 125 for turning on or off the solenoid 78, pump driving means 126 for driving the decompression pump 82, and the electromagnetic valve 89 on or off And a display driving means 129 for driving the display means 128 composed of the LCD or LED described above. At the time of cooking by the rice cooking control means 118 and at the time of heat retention by the heat retention control means 119, the heating to the bottom of the pan 11 by the heating coil 16 and the code heater 26 are detected by detecting each temperature from the pan temperature sensor 21 and the lid temperature sensor 61. The heating is performed on the side surface of the pan 11 and the lid 31 is heated by the lid heater 36. In addition, after the rice cooking by the rice cooking control means 118 is finished and the cooked food in the pan 11 is cooked as rice, it automatically shifts to heat insulation by the heat insulation control means 119, and the temperature detected by the pot temperature sensor 21 is reached. Based on this, by adjusting the heating of the pan 11 by the heating coil 16 and the cord heater 26, the rice is kept at a predetermined temperature (about 70 ° C. to 76 ° C.).

  In particular, supplementary explanation about the heating by the cord heater 26, until the temperature of the rice is lowered from about 100 ° C. to about 73 ° C. after the rice cooking, and when the temperature is stable at about 73 ° C., the code heater 26 is heated, Heat is radiated from the metal plate 29 into the space between the lid 31 and the main body 1 to suppress cooling due to intrusion of outside air from the gap, and the flange portion 14 of the pan 11 is heated. In addition, the cord heater 26 also heats the flange portion 14 of the pan 11 during the period when the rice is reheated during heat insulation, so that moisture generated by heating the rice is prevented from condensing on the upper part of the inner surface of the pan 11. ing.

  Furthermore, the heating control means 111 in the present embodiment is a period until the rice cooking at the time of standby of the reserved rice cooking by the reserved rice control means 121 or the time until the rice cooking control means 118 starts substantial rice cooking. Depressurization control to operate the decompression pump 82 and the decompression state maintaining electromagnetic valve 87 so that the inside of the pan 11 becomes lower than the atmospheric pressure after the period and the heat insulation control means 119 determine that the above-mentioned heat insulation is stable. A function as means 130 is also provided.

  Next, the operation of the above configuration will be described based on the timing chart of FIG. In FIG. 5, each graph in the uppermost stage and the next stage shows changes in pressure and temperature in the pan 11, and hereinafter, the operation timing of the vacuum selection switch and the vacuum display lamp of the LCD are shown. The operation timing, the detection timing of the pressure increase by the pressure sensor 86, the operation timing of the decompression pump 82, and the operation timing of the electromagnetic valve 87 are shown (the painting state is on).

  First, the operation at the time of reserved rice cooking will be described. By operating the hour key and minute key of the operation switch 103, the desired cooking time corresponding to the predetermined time is set, and the cooked rice is in the pan 11. When rice and water are added and then another timer switch, for example, of the operation switch 103 is operated, a reserved rice cooking course is set (set) by the reserved rice control means 121, and the state shifts to a standby state for reserved rice. In this reserved rice cooking course, the rice cooking control means 118 is controlled so that the cooked rice in the pan 11 is cooked up in a predetermined time, but from the standby state of the reserved rice cooking until the time when rice cooking starts substantially. The decompression control means 130 operates and the decompression pump 82 and the electromagnetic valve 87 are controlled such that the pressure in the pan 11 becomes lower than the atmospheric pressure (1 atm = 1013 hPa).

  Specifically, when the reserved rice cooking course is set, the decompression control means 130 turns on the vacuum selection switch until immediately before the rice cooking is started, and displays on the LCD of the display means 128 that the inside of the pan 11 is being decompressed. Display. Thereby, the user can know that the inside of the pan 11 is being decompressed. Further, the decompression control means 130 outputs a signal for driving the decompression pump 82 to the pump drive means 126 in order to discharge air from the inside of the pan 11, and the electromagnetic valve 87 and the path 84 in synchronization with the decompression pump 82. Is output to the solenoid valve driving means 127. Thereafter, when the pressure sensor 86 detects that the inside of the pan 11 has been depressurized to a preset pressure value (set pressure value), the depressurization control means 130 stops driving the depressurization pump 82, and the electromagnetic valve 87 and thus the path 84 is closed and the inside of the pan 11 is maintained in a reduced pressure state.

  While waiting for reserved cooking, the heating control means 111 turns the solenoid 78 on (energized), so the pressure regulating valve 65 is rolled to a position that closes the communication hole 70, but is slightly in the pan 11. However, air enters (slow leak), and the pressure in the pan 11 gradually increases from the time when the solenoid valve 87 is closed. When the pressure detected by the pressure sensor 86 increases by a predetermined value or more with respect to the set pressure value, the decompression control means 130 drives the decompression pump 82 again and opens the electromagnetic valve 87 and thus the path 84 to remove the pressure from the pot 11. Exhaust air. The detection timing of the pressure sensor 86 at this time is shown in FIG. Thereafter, the above-described operation is repeated, and the pressure reducing pump 82 and the electromagnetic valve 87 are simultaneously turned on and off, and the pressure in the pan 11 is maintained at a value within a desired range. In addition, since the operation | movement after substantial rice cooking started is common with the normal rice cooking operation mentioned later, it abbreviate | omits here.

  In this way, even if the waiting time until cooking starts after a reserved rice cooking course is set, the pot 11 is maintained in a reduced pressure or vacuum state, so that various germs grow in the pot 11 It is possible to effectively prevent the rot of rice and water that are to be cooked. Therefore, finally, delicious rice can be obtained when cooking. Further, in this embodiment, the pressure control means 130 performs control to reduce the pressure in the pan 11 over the whole period of waiting for reserved rice cooking. For example, after the reserved rice cooking course is set, When the time (for example, 2 hours) elapses, the pressure reduction control for the pan 11 may be performed. In this way, by reducing the pressure of the pan 11 below the atmospheric pressure for a certain period of time while waiting for reserved rice cooking, for example, the waiting time until the start of rice cooking is not so long, but decompression control into the pan 11 is Forcibly performed, it is possible to eliminate the concern of consuming unnecessary electric power to operate the decompression pump 82 and the electromagnetic valve 87.

  Next, the operation | movement is demonstrated about the normal rice cooking which does not perform reservation rice cooking. In addition, as above-mentioned, the operation | movement after the substantial rice cooking in a reservation rice cooking course is started is common with the operation | movement of the normal rice cooking demonstrated from now on.

  When rice and water, which are to be cooked, are put into the pan 11 and a rice cooking key of the operation switch 103 is operated, for example, rice cooking by the rice cooking control means 118 is started. Here, the rice cooking control means 118 is based on the temperature detection of the bottom of the pan 11 by the pan temperature sensor 21 in order to promote water absorption of the rice in the pan 11 before starting the substantial rice cooking. Then, the bottom and side portions of the pan 11 are heated by the cord heater 26, respectively, and the water temperature in the pan 11 is kept at about 45 to 60 ° C. for 15 to 20 minutes. During this process, the solenoid 78 is turned on, and the pressure regulating valve 65 is rolled to a position where the communication hole 70 is closed.

  The decompression pump 82 and the electromagnetic valve 87 are controlled so that the decompression control means 130 operates and the pressure in the pan 11 becomes lower than the atmospheric pressure even during the rice cooking standby state. Specifically, when the start of the process is started, the decompression control means 130 turns on the vacuum selection switch until just before the substantial rice cooking starts, and the LCD of the display means 128 indicates that the inside of the pan 11 is being decompressed. Display. Thereby, the user can know that the inside of the pan 11 is being decompressed. Further, the decompression control means 130 outputs a signal for driving the decompression pump 82 to the pump drive means 126 in order to discharge air from the inside of the pan 11, and the electromagnetic valve 87 and the path 84 in synchronization with the decompression pump 82. Is output to the solenoid valve driving means 127. After that, when the pressure sensor 86 detects that the inside of the pan 11 has been depressurized to the set pressure value, the decompression control means 130 stops driving the decompression pump 82 and closes the electromagnetic valve 87 and consequently the path 84 so that the inside of the pan 11 When the pressure detected by the pressure sensor 86 increases by a predetermined value or more with respect to the set pressure value due to the slow leak, the decompression control means 130 drives the decompression pump 82 again, and the electromagnetic valve 87 and the path 84 To release air from the pot 11. Thereafter, the above-described operation is repeated, and the pressure reducing pump 82 and the electromagnetic valve 87 are simultaneously turned on and off, and the pressure in the pan 11 is maintained at a value within a desired range.

  In this way, since the pressure in the pan 11 is maintained at a reduced pressure or in a vacuum state even during standby for cooking, it is possible to effectively prevent various bacteria from growing in the pan 11 and the spoilage of rice and water being cooked. Therefore, finally, delicious rice can be obtained when cooking.

  Thereafter, when the predetermined time has expired, the rice cooking control means 118 starts a substantial rice cooking operation, the decompression control to the pan 11 by the decompression control means 130 is interrupted, the vacuum selection switch is turned off, and the LCD The display indicating that the pressure is reduced is also stopped. At the same time, the decompression pump 82 and the electromagnetic valve 87 are turned off until the subsequent heat retention becomes stable.

  When shifting to the rice cooking process, the rice cooking control means 118 strongly heats the pan 11 by the heating coil 16 and performs boiling heating to the cooked rice. When the temperature of the bottom of the pan 11 becomes 90 ° C or higher during this boiling heating and the temperature of the lid 31 is stabilized at 90 ° C or higher, it is assumed that the inside of the pan 11 is in a boiling state, and the heating amount is reduced more than before. Shift to continuous boiling heating. During boiling heating, the rice cooking control means 118 turns off the solenoid 78 to retract the pressure regulating valve 65 from the communication port 70. As a result, the pressure adjusting unit 58 is in an open state in which the inside and outside of the pan 11 are communicated without being sealed, and the pan 11 is maintained at substantially atmospheric pressure. Note that the fact that the temperature of the lid 31 described above is stable at 90 ° C. or higher is detected by the rate of temperature increase of the detected temperature from the lid temperature sensor 61. In this boiling detection, the pan temperature sensor 21 and the lid temperature sensor 61 can confirm that both the bottom of the pan 11 and the lid 31 have reached 90 ° C. or more, and the pan 11 has completely boiled. Can be detected accurately.

  Further, when any of the bottom part of the pan 11, the side part of the pan 11 or the lid 31 reaches a detection temperature that is not normally 120 ° C. or higher, the heating control means 111 determines that there is some abnormality and cooks rice. The amount of heating in the heating is reduced so that all operations are stopped, or the operation is shifted to the unevenness described later, or the heat is kept to prevent abnormal heating. Conversely, either the bottom of the pan 11 or the lid 31 has reached 90 ° C. or more and a predetermined time (for example, 5 minutes) has passed, but either the bottom of the pan 11 or the lid 31 other than that. When the temperature is lower than 90 ° C, the pan temperature sensor 21 or the lid temperature sensor 61 in the low temperature state determines that the temperature detection accuracy has deteriorated for some reason (dirt, tilt, poor contact, etc.). In the same manner, the amount of heating in rice cooking heating is reduced to a state where all operations are stopped, or the operation is shifted to unevenness, or the heat is kept to cope with this.

  When shifting to continuation of boiling, the rice cooking control means 118 starts lid heating by the lid heater 36. The lid heating here is managed by the temperature detected by the lid temperature sensor 61 so that the temperature of the inner lid 56 becomes 100 to 110 ° C. In addition, when shifting to boiling continuous heating, the rice cooking control means 118 periodically turns the solenoid 78 on and off. In this continuous boiling heating, it is preferable to change the timing for turning on and off the solenoid 78 in accordance with the menu selected by the operation switch 103. Thereby, the sealing degree of the pressure adjusting unit 58 leading to the pan 11 can be changed to an optimum one according to the selected menu.

  And when the bottom of the pan 11 has a predetermined temperature rise, the cooking in the pan 11 is detected, the rice cooking process by the rice cooking control means 118 is terminated, and the heat insulation control means 119 shifts to the heat insulation process. It shifts to nomura. During unevenness, the lid heater 36 is cut off by temperature control based on the temperature detected by the lid temperature sensor 61 to prevent dew condensation on the inner lid 56, and the temperature is high enough that the rice does not burn (98-100 ° C). The temperature at the bottom of the pan 11 is controlled so that it is maintained. The unevenness is continued for a predetermined time (15 to 20 minutes), and when the unevenness is completed, the operation shifts to heat retention by the heat retention control means 119.

  When the temperature is kept warm, the heating coil 16 heats the bottom and the lower side of the pan 11 and is slightly higher than the temperature of the rice contained in the pan 11, and the lower surface of the lid 31 is heated by the lid heater 36. The temperature of the side of the pan 11 is controlled by the code heater 26 so that the rice does not dry and a large amount of dew does not adhere. The temperature of the rice in the pan 11 is maintained at 70 to 76 ° C. Even when the temperature is kept, the pan temperature sensor 21 and the lid temperature sensor 61 are abnormally high or abnormally low. Detects abnormalities and prevents this abnormal heating.

  Further, the degree of sealing of the pressure adjusting unit 58 in the above-mentioned unevenness varies depending on the selected rice cooking menu, but when a predetermined time before the end of the unevenness comes, the solenoid 78 is turned off and the degree of sealing of the pressure adjusting unit 58 is determined. The pressure is reduced to the extent that there is no problem in opening the lid 31 at the end of cooking.

  On the other hand, the heat retention control means 119 starts to measure the heat retention elapsed time by the timer means 120 when the rice cooking process is completed. At this time, the decompression control means 130 repeatedly performs vacuum display for a short time using the LCD of the display means 128 until the heat retention elapsed time reaches a preset time, that is, it is determined that the heat retention is in a stable state. Make it. Thereby, the user can understand that the inside of the pan 11 has not yet shifted to the reduced pressure state after cooking.

  Thereafter, when the above-mentioned heat retention elapsed time reaches a preset time, that is, when the heat retention is stable in the pan 11, the pressure is reduced so that the pressure in the pan 11 becomes lower than the atmospheric pressure by the pressure reduction control means 130. The pump 82 and the electromagnetic valve 87 are controlled. The specific operation of this decompression control is as described above, and the decompression control means 130 turns on the vacuum selection switch until at least the lid 31 is opened and the vacuum selection switch is turned off. Is displayed on the LCD of the display means 128. Thereby, the user can know that the inside of the pan 11 is being decompressed. Further, the decompression control means 130 outputs a signal for driving the decompression pump 82 to the pump drive means 126 in order to discharge air from the inside of the pan 11, and the electromagnetic valve 87 and the path 84 in synchronization with the decompression pump 82. Is output to the solenoid valve driving means 127. After that, when the pressure sensor 86 detects that the inside of the pan 11 has been depressurized to the set pressure value, the decompression control means 130 stops driving the decompression pump 82 and closes the electromagnetic valve 87 and consequently the path 84 so that the inside of the pan 11 When the pressure detected by the pressure sensor 86 increases by a predetermined value or more with respect to the set pressure value due to the slow leak, the decompression control means 130 drives the decompression pump 82 again, and the electromagnetic valve 87 and the path 84 To release air from the pot 11. Thereafter, the above-described operation is repeated, and the pressure reducing pump 82 and the electromagnetic valve 87 are simultaneously turned on and off, and the pressure in the pan 11 is maintained at a value within a desired range.

  Thus, when the heat insulation after cooking is completed, the pan 11 is kept in a reduced pressure or vacuum state, so even if the heat insulation temperature in the pan 11 is lowered or steam is not put into the pan 11, It is possible to effectively prevent germs from growing in the pan 11 and the spoilage of rice. Therefore, rice with good taste can be obtained over a long period of time. In addition, especially after the state where the heat insulation is stable, the steam in the pan 11 is soaked in the rice by the osmotic effect by repeatedly changing the pressure in the pan 11 to a set value and a value higher than the set value. And can prevent the rice from drying.

  Furthermore, the heating control means 111 can select one cooking menu from a plurality of rice cooking menus (for example, white rice, brown rice, non-washed rice, etc.) in response to an operation signal from the menu selection key of the operation switch 103, for example. Depending on the selected rice cooking menu, the heating coil 16, the lid heater 36, the code heater 26, and the like are independently controlled, and the above-described decompression control method can be applied to a rice cooker that can perform rice cooking and heat retention. In that case, it is preferable that different pressure reduction controls can be performed by changing the pressure in the pan 11 and the time during which pressure reduction control is performed depending on the selected rice cooking menu. For example, due to the difference in the moisture content of the rice to be cooked in the pan 11, in the white rice menu using white rice as the cooked rice, the pressure in the pan 11 is reduced to 0.8 atm (atm), and the brown rice is In the brown rice menu for cooking rice, the pressure in the pan 11 is controlled to be 0.6 atm, which is lower than the white rice menu. If pressure reduction control is performed so that the pressure is 0.7 atm, which is higher than the white rice menu and lower than the brown rice menu, optimum pressure reduction control according to the rice cooking menu can be performed. In addition, this is an example to the last, and what is necessary is just to employ | adopt the optimal pressure reduction control according to it in another rice cooking menu. Furthermore, it is good also as a structure which does not dare pressure control depending on the selected rice cooking menu.

  As described above, the rice cooker according to the present embodiment includes the main body 1 that forms the outline of the rice cooker, the pot 11 that is a container accommodated in the main body 1, and the lid 31 that is pivotally supported by the main body 1 and can be freely opened and closed. The inner lid 56 provided on the lid 31 for sealing the pan 11, the heating coil 16 and the cord heater 26 as the first heating means for heating the pan 11, and the heating coil 16 and the cord heater 26 are controlled. In the rice cooker provided with the heating control means 111 that keeps the temperature after cooking, when the temperature is kept stable during rice cooking standby or after the completion of cooking, the pressure reducing means 81 that lowers the inside of the pan 11 below a predetermined pressure, that is, atmospheric pressure 81 It has.

  In this way, for example, when waiting for rice cooking such as sea bream or after a certain period of time until the warming is stabilized in the warming process after the completion of cooking, the air in the pan 11 is discharged by the decompression means 81, Is lower than normal atmospheric pressure. Thereby, it is possible to suppress the decay of the cooked rice in the pan 11 due to the growth of various germs, and to suppress the odor due to oxidation, thereby preventing the deterioration of the rice.

  In this case, it is preferable to further include a lid heater 36 as a second heating means for heating the inner lid 56. That is, not only the pan 11 but also the inner lid 56 facing the surface of the rice to be cooked can be controlled by heating as necessary. By lowering, it becomes possible to suppress the Maillard reaction, and conversely, it is possible to suppress the growth of miscellaneous bacteria due to excessive reduction of the heat retention temperature.

  Further, it is preferable that the pressure reducing means 81 is configured to repeatedly vary the pressure in the pan 11 between a plurality of different set pressure values when the heat retention after the completion of cooking is in a predetermined state. In this way, after the heat insulation is stabilized, the inside of the pan 11 is most preferably changed to a different pressure state such as a vacuum and an atmospheric pressure, or a set value and a value higher than the set value. Steam that fills the inside can be soaked into the rice by the osmotic effect, and drying of the rice can be suppressed.

  The decompression means 81 in the present embodiment includes a decompression pump 82 as a pump as a decompression source and a path 84 for decompressing by the decompression pump 82, and the path 84 is provided in the lid 31. A path 84 is formed when is closed. In this case, when the inner lid 56 is attached to the lid body 31, a path 84 communicating with the decompression pump is formed, whereby the inner lid 56 alone can be removed from the lid body 31, and the inner lid 56 can be washed. The inner lid 56 can be kept clean.

  Further, the inner lid 56 of the present embodiment is provided so as to be movable up and down with respect to the lid 31 so that the position differs depending on the pressure in the pan 11. That is, when the inner lid 56 is attached to the lid 31, the inner lid 56 can be moved or moved up and down according to the pressure in the inner lid 56. By moving the inner lid 56 to the pan 11 side, the airtightness between the inner lid 56 and the pan 11 can be improved, and thereby the aerobic activity of various bacteria can be further suppressed.

  Furthermore, in this embodiment, the pressure control means 130 is provided so that the decompression control (pressure control) into the pan 11 by the decompression means 81 differs depending on the menu selection at the time of cooking rice. If it carries out like this, optimal pressure control can be performed in the pan 11 at the time of rice cooking standby, or when the heat retention after the completion of rice cooking becomes stable according to the selected rice cooking menu.

  In the present embodiment, the heating control means 111 has a function capable of executing a reserved rice cooking course for cooking the cooked rice in the pan 11 at a predetermined time, in the rice cooker provided with the reserved rice control means 121. There is provided decompression means 81 for lowering the inside of the pan 11 below the atmospheric pressure, which is a predetermined pressure, until the time when the rice cooking during standby is started.

  In this way, by selecting the reserved rice cooking course, even if the state of waiting for rice cooking for a long time with water and rice in the pot 11 is long, until the rice cooking starts, Therefore, the deterioration of the rice can be prevented by suppressing the decay of water and rice in the pan 11 due to the growth of various bacteria.

  Further, preferably, the decompression means 81 is configured to lower the inside of the pan 11 below the atmospheric pressure at least for a certain period of time until the start of cooking when waiting for reserved rice. In other words, it is possible to prevent the deterioration of the rice with the minimum necessary power consumption by making the pressure in the pan 11 lower than the atmospheric pressure for at least a certain period of time, not the entire period until the rice cooking at the time of reserved cooking starts. it can.

  More preferably, the decompression means 81 is configured to vary the decompression time during which the pressure in the pan 11 is lower than the atmospheric pressure, depending on the selected menu, that is, the rice cooking menu. In this way, the pressure in the pan 11 can be kept lower than the atmospheric pressure in an optimum time according to the selected rice cooking menu.

  As another example, the decompression means 81 is configured such that the pressure in the pan 11 is lower than the atmospheric pressure by the selected rice cooking menu, and the pressure in the pan 11 is different depending on the selected rice cooking menu. . That is, according to the selected rice cooking menu, the pressure in the pan 11 is made lower than the atmospheric pressure if necessary, and the pressure in the pan 11 is made different depending on the selected rice cooking menu. Thereby, the optimal pressure control according to the selected rice cooking menu can be performed in the pan 11.

  In addition, this invention is not limited to the said Example, It can change in the range which does not deviate from the meaning of this invention. The set values and set times of pressure in the examples are merely examples, and may be appropriately changed according to the specifications of each rice cooker. Further, the configuration as the decompression means 81 is not limited to a combination of the decompression pump 82, the path 84, and the electromagnetic valve 87 as in the present embodiment.

It is whole sectional drawing of the rice cooker in one Example of this invention. It is an expanded sectional view of the principal part at the time of rice cooking same as the above. FIG. 3 is an enlarged cross-sectional view of the same main part as in FIG. It is a block diagram which shows an electrical structure same as the above. It is a timing chart showing the transition of the temperature and pressure in a pan, and the operation state of each part.

Explanation of symbols

1 Body
11 Pot (container)
16 Heating coil (heating means)
26 Code heater (heating means)
31 Lid (lid)
56 Inner lid
81 Pressure reducing means
82 Pressure reducing pump (pump)
84 Route
111 Heating control means
130 Pressure control means

Claims (10)

A main body, a container accommodated in the main body, a lid that is pivotally supported by the main body and that can be freely opened and closed, an inner lid provided on the lid for sealing the container, a heating means for the container, and the heating means In a rice cooker equipped with a heating control means for controlling
A rice cooker comprising pressure reducing means for lowering the inside of the container below a predetermined pressure when the rice cooker is on standby or after being cooked.   The rice cooker according to claim 1, further comprising heating means for the inner lid.   The rice cooker according to claim 1 or 2, wherein the pressure reducing means repeatedly changes the pressure in the container when it reaches a predetermined state. The decompression means includes a pump and a path,
The said path | route is provided in the said lid | cover, and is formed when this lid | cover is closed, The rice cooker as described in any one of Claims 1-3 characterized by the above-mentioned.   The rice cooker according to any one of claims 1 to 3, wherein the inner lid is provided so as to be movable with respect to the lid so that the position differs according to the pressure in the container. vessel.   The rice cooker according to any one of claims 1 to 5, further comprising pressure control means for making pressure control different depending on menu selection. A main body, a container accommodated in the main body, a lid that is pivotally supported by the main body and that can be freely opened and closed, a heating means for the container, a reservation for controlling the heating means and cooking rice to be cooked in the container In the rice cooker equipped with a heating control means capable of executing the rice cooking course,
A rice cooker comprising pressure reducing means for lowering the inside of the container below a predetermined pressure until the time when rice cooking at the time of standby for the reserved rice starts.   8. The rice cooker according to claim 7, wherein the decompression means lowers the inside of the container below a predetermined pressure at least for a certain period of time until the start of standby rice cooking.   8. The rice cooker according to claim 7, wherein the depressurizing means changes the time during which the inside of the container is lower than a predetermined pressure depending on the selected menu.   8. The rice cooker according to claim 7, wherein the pressure reducing means lowers the inside of the container below a predetermined pressure by a selected menu, and makes the pressure in the container different depending on the selected menu. .

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