JP2009000187A - Method of boiling rice and rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To boil up delicious rice by temporarily storing sticky water boiling over from a rice cooker during the rice boiling and returning the sticky water when the boiled rice is steamed. <P>SOLUTION: The rice cooker includes a pot for loading an object to be boiled; a rice cooker body having an opening part for storing the pot and a heating means for heating the object to be boiled in the pot; a lid body for closing the opening part of the rice cooker body; and a control means for consecutively executing rice boiling process including a water absorbing step for absorbing moisture in the rice to be boiled by controlling the heating means, a start-up heating step for heating the rice to be boiled and increasing the temperature till the rice to be boiled in which moisture is absorbed is boiled, a boiling retaining step for retaining the rice to be boiled in the boiling state, and a steaming step for steaming the rice to be boiled after the boiling retaining step. The rice cooker also has a storage part in the rice cooker body or lid body for storing the sticky water. The control means temporarily stores the sticky water boiling over from the pot in the rice boiling process in the storage part, returns the sticky water stored in the storage part into the pot in the next steaming process, and pressurizes the interior of the pot after returning the sticky water into th pot. Then, the control means depressurizes the interior of the pot at once after the pressurization, and bumps the interior of the pot to diffuse the sticky water. The steaming process is continued for a prescribed period of time after the diffusion. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a rice cooking method and a rice cooker, and particularly relates to a rice cooking method and a rice cooker that temporarily stores rice balls that are spilled during rice cooking, and returns the cooked rice balls to the pot when steamed. Is.

  A rice cooker is a rice cooker that contains rice and water in a pot and heats the cooked rice in the pot to cook rice. In particular, the pressure rice cooker In order to cook things by heating the food and boosting the inside of the pan, the inside of the pan is hot and the internal pressure is high. Conventionally, this type of rice cooker has been provided with a steam port for escaping steam generated during the cooking process of rice cooking to the outside. In addition, during cooking, the cooked rice in the pan boils and spills. This spill is a sticky paste-like juice that contains a umami ingredient and is usually called “mushroom” (hereinafter referred to as “mushroom”). Say). If this spillage is discharged out of the pan as it is, the umami ingredients are also discharged and the rice is not cooked deliciously. Therefore, a storage tank is provided to store this spilled rice bowl, and the rice bowl is temporarily stored in this storage tank. When the inside of the pan becomes negative pressure after the heating process, the rice bowl is returned to the pan. A rice cooker that cooks deliciously has been developed.

  For example, FIG. 10 is a partial longitudinal sectional view of a rice cooker disclosed in Patent Document 1 below. The rice cooker shown in FIG. 10 has a configuration in which a vapor discharge path for preventing spilling to the outside is formed in the lid body 101. This steam discharge passage is directed upwardly with the steam hole 102 and the screw return hole 103 drilled in the inner surface of the lid 101, and the steam and the screw entering through the steam hole 102 and the screw return hole 103. An upper guide tube portion 104 that guides the upper guide tube portion 104, and a lower guide tube portion 105 that is positioned on the outer periphery of the upper guide tube portion 104 and guides the steam and rice bowls that move up the upper guide tube portion 104 further downward, Steam exhaust holes 107 formed in the outer wall portion 106 of the lid 101 and steam formed at the outer periphery of the upper guide cylinder portion 104 and guiding the steam guided by the lower guide cylinder portion 105 to the steam exhaust holes 107. A passage chamber 108, and an opening 109 is formed on the side wall of the upper guide cylinder 104, and a rib 110 that is inclined from the opening 109 with respect to the normal direction of the upper guide cylinder 104 is formed. Configuration is shown.

  According to this configuration, most of the steam and rice bowl generated inside ascend the upper guide cylinder section 104 via the steam hole 102 and the toroid return hole 103, and the upper guide cylinder section 104 by the lower guide cylinder section 105. Descent outside. Further, a part of the steam generated inside blows outward through an opening formed in the upper guide tube portion 104 and travels in the circumferential direction while being guided by the rib 110. The steam traveling in the circumferential direction collides with a screw that descends outward of the upper guide cylinder portion 104 and is disturbed to reduce the bubble diameter and rotate in the circumferential direction in the steam passage chamber 108. Thus, discharge from the steam discharge hole 107 can be prevented.

  Moreover, FIG. 11 shows the rice cooker disclosed by the following patent document 2, FIG. 11 (a) is a longitudinal cross-sectional view, FIG.11 (b) is an expanded sectional view of a steam port unit. The rice cooker shown in FIG. 11 includes a rice cooker body 201 that houses an inner pot, a lid body 202 that opens and closes an opening of the rice cooker body 201, and a low-cylinder shape that is housed in the rice cooker body 201. A steam port unit 205 that is detachably mounted in a communication hole 204 that communicates with the inner hook 203 provided in the lid 202, and a heating means that heats the inner hook 203. As shown in FIG. 11 (b), the steam port unit 205 includes a lower case 206, an upper case 207 fitted to the lower case 206, and the upper case 207 and the lower case 206 pivotally supported so as to be freely opened and closed. A hinge portion 208, a locking piece 209b having a locking projection 209a, a rotating shaft 210 that rotatably supports the locking piece 209b, and the locking projection 20 when the upper case 207 is pressed from above. a locking mechanism 212 for engaging the lower case 206 and the upper case 207 opposite to the hinge portion 208, and the locking mechanism 212 in the vicinity of the lower locking mechanism 212. And a protrusion to be inserted into the communication hole 204 of the lid 202.

This rice cooker has a reservoir recess 213 in which a bowl formed on the rear side of the guide tube is accumulated in the connecting portion, which is formed at the tip of the lower case 206 which is inclined and the bottom of the lower case 206 is inclined. Has been. An opening 214 is provided at the bottom of the reservoir recess 213, and a plurality of screw return holes 215 communicating with the inner pot 203 through the steam port unit 205 and the steam hole 202 a ₁ of the inner lid 202 a are provided at the peripheral edge thereof. The return hole 215 is opened and closed by an on-off valve 216 provided in the opening 214 so as to be movable up and down. When the heating is stopped after the heating process and the internal pressure in the inner hook 203 is lowered, the on-off valve 216 is lowered by the weight of the toy and opens the return hole 215.

As a result, the rice cake collected in the accumulation recess 213 falls into the inner hook 203 from the rice return hole 215 through the vapor hole provided in the inner lid. When the rice ball returns to the rice in the inner pot 203, the umami component contained in the rice ball is given to the rice, so that delicious and sticky rice can be cooked.
Japanese Unexamined Patent Publication No. 11-18930 (paragraphs [0010] and [0011]) Japanese Patent No. 3820541 (paragraphs [0010], [0017], [0032], FIG. 3)

  In any of the rice cookers described in Patent Documents 1 and 2, the rice balls stored in the storage tank or the rice bowl are dropped onto the cooked rice through the rice return hole. Yes. At this time, since any of the return holes are fixed at a predetermined location and the diameter of the return hole is reduced, the location where the return of the contact is concentrated at almost one location of the rice. As a result, the rice where the rice ball has fallen may become watery due to the water component contained in the rice ball, resulting in uneven cooking with other parts and may not cook deliciously. .

  The present invention was made in order to solve such problems of the prior art, and the object of the present invention is to temporarily store a rice bowl that spills during rice cooking, and to store the stored rice bowl in a pan when steamed. The object is to provide a rice cooking method and a rice cooker that can return and cook delicious rice.

  Another object of the present invention is to provide a rice cooking method and a rice cooker in which rice is inflated with a spilled rice bowl, and rice grains are coated with this rice cake to increase the gloss of the rice and cook rice with good heat retention performance. It is in.

  In order to solve the above-described problems, a rice cooking method according to claim 1 of the present invention includes a water absorption step of absorbing water into a rice to be cooked in a pan, and a temperature rising and heating until the water to be cooked is boiled. In the rice cooking method in which the cooked rice is cooked through each cooking step of the upper heating step, the boiling maintenance step for maintaining the cooked rice in a boiling state, and the steaming step for steaming the cooked rice after the boiling maintenance step, Temporarily store the rice spilled from the pan, return the stored rice in the steaming step into the pan, press the inside of the pan and then depressurize at once after returning the rice And is diffused in the pan, and after this diffusion, the steaming process is continued for a predetermined time.

  The invention according to claim 2 relates to the rice cooking method according to claim 1, wherein the time for returning the noodles in the pan and the time for the steaming step continued after the diffusion of the rice balls are as follows: In proportion to the amount of cooked rice, the length is increased when the amount of cooked rice is large, and is shortened when the amount of cooked rice is small.

  Invention of the rice cooker which concerns on Claim 3 of this invention is a rice cooker main body which has a heating means which heats the cooking pot in which the pan to be cooked is thrown in, the opening part in which this pan is accommodated, and a pan, and , An openable / closable lid that closes the opening of the rice cooker body, a water absorption step for controlling the heating means to absorb moisture in the cooked rice in the pan, and until the absorbed cooked rice is boiled And a control means for sequentially performing a rice cooking process such as a rising heating process for heating and heating, a boiling maintaining process for maintaining the cooked rice in a boiling state, and a steaming process for steaming the cooked rice after the boiling maintaining process. In the rice cooker, the rice cooker body or the lid is provided with a storage unit for storing rice balls, and the control means temporarily stores rice balls blown from the pan in the rice cooking process in the storage unit, and the next The rice balls stored in the storage part during the steaming process It is characterized in that after the inside of the pot is returned to the inside, the inside of the pan is pressurized and then decompressed at once to make it suddenly boil and diffuse into the pan, and after this diffusion, the steaming process is continued for a predetermined time. To do.

  According to a fourth aspect of the present invention, there is provided the rice cooker according to the third aspect, wherein the storage portion is constituted by a storage tank having a predetermined size, and the storage tank is detachably attached to the lid. It is characterized by.

  In addition, the invention according to claim 5 relates to the rice cooker according to claim 3, wherein the time for returning the noodles in the pan and the time for the steaming step continued after the diffusion of the rice balls are as follows. In proportion to the amount of cooked rice, the length is increased when the amount of cooked rice is large, and is shortened when the amount of cooked rice is small.

  The invention of the rice cooker which concerns on Claim 6 of this invention is a rice cooker main body which has a heating means which heats the cooking pot in which the pan to be cooked is thrown in, the opening part in which this pan is accommodated, and a pan, and A lid that closes the opening of the rice cooker body, a pressure valve that is attached to the lid to adjust the internal pressure in the pan, a pressure valve opening mechanism that controls the pressure valve, and various rice cooking menus A water absorbing step of controlling the heating means and the pressure valve opening mechanism by the selecting means to be selected and the rice cooking menu selected by the selecting means to absorb a predetermined amount of water in the cooked rice in the pan, The rice cooking process such as a rising heating process for heating the cooked rice until it is boiled, a boiling maintaining process for maintaining the cooked rice in a boiling state, and a steaming process for steaming the cooked rice after the maintaining process are sequentially executed. And pressure-type cooking In the cooker, the rice cooker main body or the lid is provided with a storage unit for storing rice cracks, and the control means temporarily stores rice balls blown from the pan in the rice cooking process in the storage unit, and the next steaming Return the rice cake stored in the reservoir in the process to the inside of the pan, and after returning the rice bowl, pressurize the inside of the pan and then depressurize it at a stroke to diffuse the rice bowl, The steaming process is continued for a predetermined time later.

  The invention according to claim 7 relates to the rice cooker according to claim 6, wherein the control means sets the pressure valve to at least 1 by the pressure valve opening mechanism while there is sufficient water in the initial stage of the boiling maintenance step. It is forced to open once and the pressure in the pot during boiling is lowered at a stretch to generate a bumping phenomenon in the pot to stir the rice grains of the rice to be cooked, and the rice balls that are blown out by this bumping phenomenon are stored in the storage It is made to store in a part.

  The invention according to claim 8 relates to the rice cooker according to claim 6, wherein the storage portion is constituted by a storage tank having a predetermined size, and the storage tank is detachably attached to the lid. It is characterized by.

  The invention according to claim 9 relates to the rice cooker according to claim 6, and the time for returning the noodles in the pan and the time for the steaming step continued after the diffusion of the rice balls are to be cooked in the pan. In proportion to the amount of cooked rice, the length is set longer when the amount of cooked rice is large, and shorter when the amount of cooked rice is small.

  By providing the above configuration, the present invention has the following excellent effects. That is, according to the invention of claim 1, the rice balls blown out from the pot in the rice cooking process, that is, the start-up heating process and the boiling maintenance process are temporarily stored, and the rice balls stored in the next steaming process are returned to the pot. Then, after the rice bowl is returned, the inside of the pan is pressurized and then the pressure is reduced at a stroke to cause the inside of the pan to bump, and the steaming process is continued for a predetermined time after the diffusion. As a result, rice balls returned to the pan are diffused without concentrating on the predetermined part of the rice, and the rice grains are coated with the rice powder, the umami ingredient, and the heat of the rice is improved. Can improve cooking.

  According to the invention of claim 2, the time for returning the bean paste in the pan (the bean returning time) and the time for the steaming process (steaming time) continued after the diffusion of the bean are as follows: In proportion to the amount, the time required for a series of steaming steps can be adjusted by lengthening when the amount of cooked rice is large and shortening when the amount is small.

  According to invention of Claim 3, the storage part which stores a rice ball in the rice cooker main body or a cover body is provided, and the rice ball blown out from a pan in a rice cooking process, ie, a start-up heating process and a boiling maintenance process, is stored in a storage part. Then, return the rice cake stored in the storage part in the next steaming step into the pan, and after returning this rice cooker, pressurize the inside of the pan and depressurize it at once to diffuse the rice cake. After the diffusion, the steaming process is continued for a predetermined time. As a result, rice balls that are returned to the pan are spread without concentrating on the predetermined part of the rice, and the rice is inflated to coat the rice grains with the umami ingredient `` rice rice '', making the rice shiny, A rice cooker that can cook rice with good heat insulation performance can be provided.

  According to the fourth aspect of the present invention, by storing the storage portion into a storage tank of a predetermined size, it is easy to store the spilled rice bowl, and the storage tank is detachably attached to the lid. The storage tank can be removed and cleaned easily.

  According to the invention of claim 5, the time for returning the noodles in the pan (boil-back time) and the time for the steaming process (steaming time) continued after the diffusion of the rice balls are as follows: In proportion to the amount, the time required for a series of steaming steps can be adjusted by lengthening when the amount of cooked rice is large and shortening when the amount is small.

  According to invention of Claims 6-9, in the pressure-type rice cooker which raised the internal pressure in a pan, the rice cooker which has the same effect as the invention of Claims 3-5 can be provided. In particular, as in the invention of claim 7, when the internal pressure in the pan is increased and lowered at a stretch, a large amount of spillage occurs when the pressure valve is opened, but after these are stored in the storage tank, they are returned to the pan. So you can cook delicious rice without wasting this beanbag.

  Hereinafter, the best embodiment of the present invention will be described with reference to the drawings. However, the embodiment shown below illustrates the rice cooking method and the rice cooker for embodying the technical idea of the present invention, and is not intended to specify the present invention, but claims Other embodiments that fall within the scope are equally applicable.

  First, with reference to FIGS. 1-4, the structure and control means of the rice cooker which concern on embodiment of this invention are demonstrated. 1 shows a rice cooker according to an embodiment of the present invention, FIG. 1 (a) is a front view, FIG. 1 (b) is an enlarged view of the display portion of FIG. 1 (a), and FIG. 3 is a longitudinal sectional view of the rice cooker, FIG. 3 is an enlarged sectional view of the pressure valve opening mechanism of FIG. 2, and FIG. 4 is a block diagram constituting the control means.

  As shown in FIG. 1 and FIG. 2, the rice cooker 1 has a pan 7 into which the rice to be cooked is put, an opening in which the pan 7 is accommodated above, and an inner portion in which the pan 7 is heated to prepare the rice to be cooked. A rice cooker main body (hereinafter referred to as a main body) 2 having a heating means 5 for heating, an upper lid 10 that is pivotally supported on one side of the main body 2 to cover the opening and lock in a closed state, and the upper lid 10 is attached. A pressure valve 13 that adjusts the internal pressure in the pan 7, a pressure valve opening mechanism 18 that controls opening and closing of the pressure valve 13, a display operation unit 25 that displays and selects various rice cooking menus, and a selected rice cooking menu And the control means 24 which controls the heating means 5 and the pressure valve opening mechanism 18 to heat the cooked food in the pan 7 to a predetermined temperature and execute a predetermined rice cooking process.

  The rice cooking process is a water absorption process in which a predetermined amount of moisture is absorbed by the cooked rice over a predetermined time, a rising heating process in which the water-absorbed cooked rice is heated to boiling, and the cooked rice is boiled. A boiling maintenance process for maintaining the state, a steaming process for steaming the cooked rice after the boiling maintenance process, and the like.

  The rice cooker main body 2 includes a box-shaped outer case 3 with a bottom and an inner case 4 accommodated in the outer case 3. A gap is formed between the outer case 3 and the inner case 4. A control circuit board and the like (not shown) constituting the control means 24 are arranged. The inner case 4 accommodates a pan 7 made of a deep bottom container. This pan 7 is formed of a clad material of aluminum and stainless steel. The inner case 4 is provided with a bottom heater 5b and a side heater 5a on the bottom 4a and side 4b, respectively, and a pan bottom temperature sensor 6 including a thermistor for detecting the pan bottom temperature is provided on the bottom 4a. . The bottom heater 5b uses an annular induction coil (hereinafter also referred to as an IH coil).

  Further, as shown in FIG. 1, the rice cooker body 2 is provided with a display operation unit 25 including a display panel for displaying various rice cooking menus and operation buttons for selecting the rice cooking menu. As shown in FIG. 1, the display operation unit 25 includes a display panel 8 on which various rice cooking selection menus and times are displayed, and a plurality of switch operation buttons 3 a to 3 f on the left and right and below the display panel 8. , 9 are arranged. These operation buttons are a rice cooking / start button 3a for operating the rice cooker, a rice cooking reservation button 3b for making a rice cooking reservation, a cancel / heat keeping button 3c for canceling the setting of rice cooking, a rice selection button 3d for selecting rice to be cooked, A menu selection button 3e for selecting a rice cooking menu, a course button 3f for selecting a course, and a cross-shift key 9 for selecting and determining a menu displayed on the display panel 8 and the like. These buttons and keys are operation buttons constituting a push button type switch, and each switch (not shown) is operated by pressing the button or key. Among these operation buttons 3a to 3f, the menu button 3e is used to display various rice cooking menus on the display panel 8. When this button is pressed, the menu button 3e is usually used for softening, softening, porridge, sushi, curry, Various cooking menus such as cooking, cooking, seasonal cooking, and multi-cooking are displayed. The rice selection button 3d is used to select the type of rice, for example, one of white rice, non-washed rice, brown rice, germinated brown rice, and the like. Further, the course button 3f is used to select umami warming, good night warming, multi-cooking, cleaning, and the like. The cross-shift key 9 is used to select a predetermined menu from various menus displayed on the display panel 8. From the four seasons cooking and sticking, etc., the cross shift key 9 is operated to move the cursor (blinking display) up and down and left and right for selection. Seasonal cooking is a change of the four seasons, that is, to cook delicious rice throughout the year, and “Feeling” is to cook to your favorite hardness, stickiness and sweetness.

  As shown in FIG. 2, the upper lid 10 includes an inner lid 11 that closes the opening of the pan 7, an outer lid 12 that closes the entire opening of the main body 2, and the like. One side of the upper lid 10 is pivotally supported by the rice cooker body 2 by the hinge mechanism H, and the other side is locked by the locking portion of the rice cooker body 2 by the locking mechanism 21.

  As shown in FIGS. 2 and 3, the inner lid 11 is provided with a negative pressure valve 17 and a pressure valve 13. The pressure valve 13 is opened by a pressure valve opening mechanism 18. The pressure valve 13 includes a valve seat 14a having a valve hole 14b having a predetermined diameter, a metal ball 15 placed on the valve seat 14a so as to close the valve hole 14b, and the movement of the ball 15 is restricted. Thus, the cover 4c is configured to hold the ball 15 on the valve seat 14a. The pressure valve opening mechanism 18 includes a cylinder 19a around which an electromagnetic coil is wound, a plunger 19b for moving the ball 15 in and out of the cylinder by excitation of the electromagnetic coil, and an operating rod 20 attached to the tip of the plunger. And a spring provided between one end of the cylinder and the operating rod 20.

  The pressure valve opening mechanism 18 is controlled by the control means 24. That is, based on a command from the control means 24, when the electromagnetic coil is excited, the plunger 19b jumps out of the cylinder 19a and collides with the ball 15 and pushes the ball 15 in a predetermined direction. By this extrusion, the ball 15 moves on the valve hole 14b and forcibly opens the valve hole 14b. Further, in this open state, when excitation to the electromagnetic coil is stopped, the plunger 19b is drawn into the cylinder 19a by the biasing force of the spring, and by this drawing, the ball 15 returns onto the valve hole 14b, and the valve hole 14b Is blocked by the ball 15.

  The inner lid 11 is provided with a safety valve 16 that releases the pressure in the pan 7 to the outside when the steam pressure in the pan 7 rises to an abnormal pressure equal to or higher than a predetermined pressure. A steam temperature sensor 23 is attached to the inner lid 11.

The inner lid 11 and the outer lid 12 are joined by providing a gap space S having a predetermined width therebetween. The outer lid 12 is detachably mounted with a storage tank 22 for temporarily storing a spilled rice bowl. The storage tank 22 includes a steam port 22a through which steam passes, a space 22b for temporarily storing a basket provided inside the steam port 22a, a steam port 22c through which steam is released outside, and a tank valve 22 _1. And have. The gap space S and the storage tank space 22b serve as a storage section for temporarily storing a spilled rice bowl. This storage part, for example, a storage tank, may be attached to the main body instead of the lid. In this case, the rice balls stored in the tank are returned to the pan by a return mechanism (for example, a pump).

  With this configuration, in the rice cooking process, when the inside of the pan is in a boiling state, a portion of the cooked rice is blown out with steam from the inside of the pan. This spillage enters the storage tank 22 through the valve hole 14 b of the pressure valve 13 and the gap space S. When the spillage enters the storage tank 22, the steam is released to the outside from the steam port 22 c, the steam is released to the outside, and the rice cake is stored in the space 22 b in the storage tank 22. Further, this rice ball is also stored in the gap space S.

When the internal pressure in the pan 7 drops and the negative pressure is stored in the storage tank 22 and the gap space S, the tank valve 22 ₁ and the negative pressure valve 17 are opened and returned to the pan 7 from these valve ports. Moreover, it becomes possible to remove and clean the storage tank 22 by detachably attaching it to the outer lid.

  Next, the structure of the control means 24 for performing a predetermined rice cooking process is demonstrated with reference to FIG. As shown in FIG. 4, the control means 24 includes hardware including a circuit board on which a CPU, a ROM, a RAM, and the like are mounted, and includes a rice cooking / start button 3a, a menu selection button 3e, a rice cooking reservation button 3b, and a cancel / heat retention. The buttons 3, the pan bottom temperature sensor 6, the steam temperature sensor 23, and the like are connected to each other, and signals from these buttons and sensors are input to the CPU. The CPU is connected to at least first to fourth timers for measuring a predetermined time, ROM, and RAM. Further, the output unit (the drivers are connected to heaters (IH coils) 5a and 5b, an electromagnetic coil (solenoid) 19a 'of the pressure valve opening mechanism 18), a display (display panel) 8, and the like. Various rice cooking menus and programs for executing this menu are stored, the first timer is set to the water absorption time TA (t0) and the second timer is set to the steaming time TB (t). The steaming timer that counts the time, the third timer is the timer that sets the return time TC (t1), and the fourth timer that counts the time and sets the steaming time TD (t3). The IH coil is connected to an inverter circuit, and the IH coil is controlled by this circuit.

  Next, the rice cooking process will be described with reference to FIG. In addition, FIG. 5 is the temperature and pressure curve figure which showed the change of the temperature and pressure in a pan in a rice cooking process.

  The rice cooking process includes a water absorption process I for absorbing water in the cooked rice in the pan, a rising heating process II for heating and heating the absorbed cooked rice until boiling, and the cooked rice in a boiling state. It has the boiling maintenance process III to maintain, and the steaming process IV which steams a to-be-cooked rice after this boiling maintenance process.

In the water absorption process I, the energization of the IH coil is turned on / off at predetermined time intervals, the temperature in the pan is set to the predetermined temperature θ1, and the predetermined water supply time TA (t0) is applied, so that a predetermined amount of water is cooked. To absorb water. The temperature θ1 is preferably not a fixed value but a predetermined width and a value in the range of 59.0 to 59.9 ° C. The time TA is set to 15 minutes, for example. In the start-up heating process II, energization of the IH coil is turned on and the pressure valve 13 is closed, and the cooked rice after water absorption is heated to the boiling temperature. In the rising heating step II, the pressure in the pan is increased from atmospheric pressure to, for example, 1.2 atmospheres. The cooked rice in the pan is brought to a boiling state by this heating and pressurization. In the next boiling maintenance process III, energization of the IH coil and opening / closing of the pressure valve 13 are performed at predetermined time intervals. The opening and closing of the pressure valve 13 in the boiling maintenance process III is performed once to several times in the initial stage of the boiling maintenance process. By opening this pressure valve, the pressure in the pan is reduced from 1.2 atm to almost atmospheric pressure. Due to this pressure change, the cooked rice is vigorously stirred in the pan and a bumping phenomenon occurs. Due to this bumping phenomenon, the rice grains in the pan are agitated. In particular, when the pressure valve is opened and closed in the initial stage of the boiling maintenance process, the rice grains are efficiently stirred at this stage because there is much water in the pan. On the other hand, energization to the IH coil is turned on / off in synchronization with opening and closing of the pressure valve. That is, energization to the IH coil is turned on when the pressure valve is closed, and turned off when the pressure valve is opened. In this start-up heating process and boiling maintenance process, a part of the cooked rice spills out of the pan, but the spilled rice bowl is stored in the storage tank 22 and the gap space S. Then, the spilled rice ball is transferred to the next steaming step IV while being stored in a storage tank or the like. Steaming step IV includes a steaming IV ₁ after boiling maintenance process ends, dividing the pressure of Nabenai after the steaming IV ₁ and the steaming IV ₂ pressurizing and depressurizing, the steaming IV ₃ continues steaming after the steaming IV ₂ Has been. The steaming IV ₁ is set to a predetermined time, and this time t1 is a time for returning the rice stored in the storage tank and the space S to the pot. This predetermined time (hereinafter referred to as “return time”) t1 varies depending on the amount of cooked rice in the pan, as will be described later. In the steaming IV ₁ , the energization to the IH coil is turned off, and the pressure P in the pan decreases as the off time elapses. Becomes the pot negative pressure this pressure drop, the tank valve 22 ₁ and the negative pressure valve 17 is opened, Oneba These valves fall into the pan. At this time, the pressure valve 13 is closed. Most of the rice balls that have fallen into the pan fall directly below the negative pressure valve 17, and the water component contained in this portion of the rice cake increases the water content. In the subsequent steaming IV _2, the IH coil a predetermined time t2 (e.g., 48 seconds) is energized. By energizing the IH coil, the pressure in the pan is increased to a predetermined value P ₃ (approximately 1.2 atmospheres). After this pressure increase, the energization to the IH coil is turned off at the next steaming IV ₃ , so that the internal pressure is rapidly reduced to near atmospheric pressure. Due to this pressure change, a phenomenon in which the rice bowl boils violently, that is, a so-called rice bowl sudden boiling phenomenon occurs in the pan. Due to the bumping phenomenon of the rice balls, the rice balls are diffused widely in the rice. The spread rice balls adhere to the rice and are coated with the rice. In the steaming IV ₃ , the energization to the IH coil is turned on / off at a predetermined time interval, and the steaming IV ₃ is continued after a predetermined steaming time t3. This steaming IV ₃ evaporates excess water. This steaming time t3 varies depending on the amount of cooked rice.

  FIG. 6 shows the relationship between the amount of cooked rice, the return time t1, and the steaming time t3. The amount of rice to be blown differs depending on the amount of rice cooked. When the amount of rice cooked is large, the amount of rice spilled is large. The return time t1 for returning the rice balls stored in the storage tank 22 or the like into the pan 7 is proportional to the amount of the powder to be blown, and the return time takes longer when the amount is larger, and shorter when the amount is smaller. I can do it on time. Therefore, the return time t1 and the steaming time t3 are set according to the amount of rice cooked. That is, the times t1 and t3 are set in proportion to the amount of cooked rice, and the time is set longer when the amount of cooked rice is large, and set shorter when the amount of cooked rice is small. When the amount of cooked rice is 1 cup, the return time t1 is set to a1, the steaming time t3 is set to b1, and when the amount of cooked rice is 10 cups, t10 is set to a10. The classification for each cup) is set as follows. The onset return time t1 has a relationship of a1 <a2 <a3 <... <A8 <a9 <a10, and the onset return time t1 is set in a range of 360 sec to 600 sec. . Further, the steaming time t3 is set to be b1 <b2 <b <3... <B8 <b9 <b10, and the steaming time t3 is set in a range of 0 to 128 sec. This time setting makes it possible to adjust the time of the steaming process. In addition, the whole time t of the steaming process IV is set to 900 seconds.

  Next, the rice cooking process will be described with reference to FIGS. 5 and 7 to 9. 7 to 9 are flowcharts of the rice cooking process. In addition, although various rice cooking menus are displayed on the display panel 8, hereafter, the case where rice cooking is performed by selecting the white rice / standard rice cooking menu will be described.

  First, before starting the rice cooking menu, a predetermined amount of water and white rice are put into the pan 7, this pan is accommodated in the inner case 4, the upper lid 10 is closed and locked to the rice cooker body 2 and locked. To do. If the rice cooking reservation is not made in step S1, the rice cooking / start button 3a is pressed in step S5, the inverter circuit is activated, and energization to the bottom heater 5b is started (steps S6, S7). In addition, when making a rice cooking reservation, the reservation time is set to the timer and the rice is cooked in the rice cooking reservation mode (steps S2 to S4). By this energization, a high frequency current flows through the bottom heater 5b attached to the bottom wall of the inner case 4, an eddy current is generated in the pan 7, the pan 7 generates heat, and heating of the cooked rice is started (step). S8). At the same time, the pressure valve opening mechanism 18 is operated by the control means 24 to move the ball 15 to open the pressure valve 13 and the water absorption process I is executed (steps S9 and S10). In the water absorption process I, the first timer is set with a water absorption time TA, for example, 15 minutes (steps S11 and S12). When the execution of the water absorption process I is started, the first timer starts measuring the water absorption time TA (15 minutes) in step S13. During this water absorption time, the pan bottom temperature is measured by the pan bottom temperature sensor 6. The energization of the bottom heater 5b is turned on until the measured value K1 reaches a predetermined temperature (θ1) 60 ° C. (actually 59.9 ° C.), and then turned off (steps S14 to S18). After the water absorption time TA has elapsed, the amount of cooked rice in the pan 7 is determined. This determination is performed by integrating the energization time to the bottom heater 5b during the water absorption process I, so that the amount of cooked rice put in the pan 7 is determined between 1 and 10 (steps S19 to S21). . Based on the determination result, the turn-back time t1 and the steaming time t3 in the steaming step IV can be set. That is, as shown in FIG. 6, the return time t1 and the steaming time t3 are the respective times a1 to a10 and the steaming time t3 for the determination amounts 1 to 10, respectively. b1 to b10 are set. In FIG. 6, when the determination amount is “1”, it indicates that the amount of rice put into the pan 7 is 1 cup.

  In the next start-up heating process II, full power heating is performed so that the boiling state is reached in a short time, and the pressure valve 13 is closed (steps S22 and S23). Full power heating control and closing of the pressure valve 13 are performed by the control means 24. When the pressure valve 13 operates the pressure valve opening mechanism 18 and pulls back the plunger 19b, the ball 15 rolls on the valve hole 14b by its own weight, thereby closing the valve hole 14b and closing the pressure valve 13. In step S24, the steam temperature K2 is measured by the steam temperature sensor 23. In step S25, it is determined whether or not the measured value K2 has reached 75.degree. C. If the measured value K2 has reached 75.degree. C., the start-up heating process II is terminated and the process proceeds to the next boiling maintenance process III.

  When the boiling maintenance process III is started (step S26), the pressure in the pan 7 becomes a predetermined pressure equal to or higher than the atmospheric pressure, for example, about 1.2 atm, and the rice grains boil at a saturation temperature corresponding to this pressure. From the initial stage of shifting to the boiling maintenance step, the pressure valve opening mechanism 18 is operated by the control means 24 to forcibly open and close the pressure valve 13 a plurality of times (steps S27 and S28). When the pressure valve is forcibly opened, the pressure in the pan 7 drops from the predetermined boiling pressure (about 1.2 atm) to the vicinity of the atmospheric pressure at a stroke, so that the inside of the pan 7 is in a severe bumping state. In this bumping state, bubbles are generated in the pan, and the rice grains are stirred by the bubbles. As a result, the rice grains are uniformly heated and cooked. At the same time, a large amount of spillage occurs, and this spillage enters the storage tank 22 through the valve hole 14b and the clearance space S of the pressure valve 13 together with the steam, and the steam is discharged to the outside from the steam port 22c. , Other than steam is stored in the space 22 b in the storage tank 22. Further, this rice ball is also stored in the gap space S. When the pressure in the pan 7 decreases to near atmospheric pressure, the pressure valve 13 is closed again, the pressure in the pan 7 is increased, and the opening and closing of the pressure valve 13 is repeatedly performed a plurality of times. In addition, if time passes in this boiling process, the amount of residual water in the pan 7 will reduce, a pressure fluctuation range will become small, and a bumping phenomenon will become weak. For this reason, forcible opening of the pressure valve is effective when concentrated in the initial stage of the boiling maintenance process. When the operation of opening the pressure valve a plurality of times is finished, the forcible opening of the pressure valve by the pressure valve opening mechanism 18 is stopped in step S29, and the pressure valve is closed. And the boiling state by a heater is continued in step S30, and the pan bottom temperature K3 is measured in step S31. In step S32, when the pan bottom temperature K3 reaches a predetermined temperature, for example, 130 ° C., it is determined that the water in the pan 7 has dried up and the forced dry-up has been completed, and thus the energization of the heating means 5 is stopped in step S33. To steaming process IV.

When the process proceeds to the steaming step IV, 15 minutes is set as the steaming time (TB) in the second timer, and the return time t1 corresponding to the amount of rice cooked is read (steps S34 to S36). In this general return time t1, since the energization to the IH coil is stopped, the pressure in the pan decreases (step S37). The pressure valve 13 is closed. Since this turn-back time t1 corresponds to the amount of cooked rice, the time corresponding to the amount of cooked rice is compared in steps S38, S41 and S44, and when the amount of cooked rice is, for example, 2 cups (Yes in step S41). The return time a2 (405 seconds) is read (step S42), and based on the return time a2, the third timer starts counting the time a2 (step S43). Within this time, the internal pressure in the pan decreases to negative pressure, the tank valve 22 ₁ and the negative pressure valve 17 are opened, and the rice balls stored from these valves fall into the pan. Most of the rice balls that have fallen into the pan fall directly under the negative pressure valve 17, and the water component contained in this portion of the rice bowl has increased moisture. In addition, since the same process is performed when the amount of cooked rice is 1 cup or 2 cups or more, the description is omitted here.

  When the time a2 elapses in step S43, energization to the IH coil is started and the steaming time TD (48 seconds) set in the fourth timer is started (steps S47 and S48). Since the pressure valve is already closed by energizing the heating means 5, the pressure in the pan 7 rises to about 1.2 atm. When this time t2 (48 seconds) elapses, the pressure valve 13 is opened in step S51. By opening the pressure valve 13, the pressure in the pan is reduced from about 1.2 atmospheres to near atmospheric pressure at once. This pressure change causes a bumping phenomenon in the pan, and the rice cake is diffused widely in the rice. The diffuse rice balls adhere to the rice and the rice grains are coated with the rice balls.

  Thereafter, the steaming time t3 (b2 = 16 seconds) is read out in step S52, the energization of the heating means 5 is turned on / off at a predetermined time interval, and steaming is executed over this time b2. This time b2 changes with rice cooking amounts. After the steaming time t3 has elapsed, the energization of the heating means is stopped for a predetermined time t4 (step S53), the remaining steaming is executed, and after the steaming process IV is completed, the process proceeds to the heat retaining process (step). S54 to S56).

  Although this invention demonstrated by the pressure type rice cooker, it is not limited to this pressure type rice cooker, A normal pressure type rice cooker may be sufficient. Further, the heating means is not limited to the IH heating method in which heating is performed by eddy current generated by the induction coil, and a heating plate in which a heater is mounted on the bottom of the pan or other heating methods may be used.

FIG. 1: shows the rice cooker which concerns on embodiment of this invention, FIG. 1 (a) is a front view, FIG.1 (b) is an enlarged view of the display part of Fig.1 (a). FIG. 2 is a longitudinal sectional view of the rice cooker of FIG. FIG. 3 is an enlarged cross-sectional view of the pressure valve opening mechanism of FIG. FIG. 4 is a block diagram constituting the control means. FIG. 5 is a temperature curve diagram showing changes in temperature and pressure in the pan in the rice cooking process. FIG. 6 shows the relationship between the amount of cooked rice, the turn-around time, and the steaming time. FIG. 7 is a cooking rice flowchart. FIG. 8 is a rice cooking flowchart following FIG. FIG. 9 is a rice cooking flowchart following FIG. FIG. 10 is a partial longitudinal sectional view of a conventional rice cooker. FIG. 11 shows another conventional rice cooker, FIG. 11 (a) is a longitudinal sectional view, and FIG. 11 (b) is an enlarged sectional view of a steam port unit.

Explanation of symbols

1 Rice cooker 2 Rice cooker body 3 External case 4 Internal case 5a Side heater 5b Bottom heater (IH coil)
6 Pan bottom temperature sensor 7 Pan 10 Upper lid 11 Inner lid 12 Outer lid 13 Pressure valve 16 Safety valve 17 Negative pressure valve 18 Pressure valve opening mechanism 21 Locking mechanism 22 Storage tank 24 Control means 25 Display operation section

Claims (9)

  A water absorption process for absorbing water in the cooked rice in the pan, a rising heating process for heating the water-absorbed cooked rice until it boils, a boiling maintenance process for maintaining the cooked rice in a boiling state, this boiling In the rice cooking method of cooking rice to be cooked through each rice cooking step of steaming the rice to be cooked after the maintenance step, the rice balls that are spilled from the pan in the rice cooking step are temporarily stored, and the stored rice balls are Return to the pan in the steaming step, and after returning the rice bowl, pressurize the pan and depressurize it at a stroke to diffuse the nebula and continue the steaming process for a predetermined time after this diffusion. A method of cooking rice.   The time for returning the rice cracker in the pan and the time for the steaming process continued after the diffusion of the rice cracker is proportional to the amount of rice cooked in the pan, and is increased when the amount of cooked rice is large, The rice cooking method according to claim 1, wherein the rice cooking method is shortened when the amount is small.   A rice cooker body having a pan into which the cooked rice is put, an opening in which the pan is accommodated, and a heating means for heating the cooked rice in the pan, and an openable / closable lid that closes the opening of the cooker body A body, a water absorption process for controlling the heating means to absorb moisture in the cooked rice in the pan, a rising heating process for heating the absorbed cooked rice until boiling, and the cooked rice In a rice cooker comprising a boiling maintaining step for maintaining a boiling state, a control means for sequentially performing a rice cooking step such as a steaming step for steaming the cooked rice after the boiling maintaining step, the rice cooker body or the lid body The control means temporarily stores in the storage section the rice balls that are spilled from the pan in the rice cooking step, and stores the rice balls stored in the storage section in the next steaming step. After putting it back in the pan, And once pressure inside the pot after pressurizing by bumping the inner bowl to diffuse Oneba, rice cookers, characterized in that to continue the process steaming predetermined time after the diffusion.   4. The rice cooker according to claim 3, wherein the storage unit is configured by a storage tank having a predetermined size, and the storage tank is detachably attached to the lid.   The time for returning the rice cracker in the pan and the time for the steaming process continued after the diffusion of the rice cracker is proportional to the amount of rice cooked in the pan, and is increased when the amount of cooked rice is large, The rice cooker according to claim 3, wherein the rice cooker is shortened when the amount is small.   A pan into which the rice to be cooked is put, an opening in which the pan is accommodated, and a rice cooker body having heating means for heating the cooked rice in the pan, and a lid for closing the opening of the rice cooker body, A pressure valve that is attached to the lid to adjust the internal pressure in the pan, a pressure valve opening mechanism that controls the pressure valve, selection means for selecting various rice cooking menus, and rice cooking selected by the selection means A water absorption step of controlling the heating means and the pressure valve opening mechanism by a menu to absorb a predetermined amount of water in the cooked rice in the pan, and starting up heating the cooked rice soaked in water until boiling In a pressure rice cooker comprising a heating step, a boiling maintaining step for maintaining the cooked rice in a boiling state, and a rice cooking step such as a steaming step for steaming the cooked rice after the maintaining step, On the rice cooker body or lid A storage unit for storing a stick is provided, and the control means temporarily stores a rice ball blown from the pan in the rice cooking step in the storage unit, and stores the rice paste stored in the storage unit in the next steaming step. After returning to the pot and returning the rice bowl, pressurizing the pot and then reducing the pressure at a stroke to allow the bump to boil in the pot and diffusing the pot, and continuing the steaming step for a predetermined time after this diffusion A featured rice cooker.   The control means forcibly opens the pressure valve at least once by the pressure valve opening mechanism while the water in the initial stage of the boiling maintenance process is sufficient to reduce the pressure in the boiling pot at a stroke. The rice cooker according to claim 6, wherein a rice bowl of the rice to be cooked is agitated by generating a bumping phenomenon in the pan, and a rice bowl blown by the bumping phenomenon is stored in the storage unit.   The rice cooker according to claim 6, wherein the storage unit includes a storage tank having a predetermined size, and the storage tank is detachably attached to the lid.   The time for returning the rice cracker in the pan and the time for the steaming process continued after the diffusion of the rice cracker is proportional to the amount of rice cooked in the pan, and is increased when the amount of cooked rice is large, The rice cooker according to claim 6, wherein the rice cooker is set to be short when the amount is small.

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