JP2009022362A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker which can cook different types of rice mixed with ingredients in their suitable manner respectively by controlling heating of grouped different types of rice mixed with ingredients in accordance with their cooking state. <P>SOLUTION: The rice cooker has an inner pot for receiving contents, an inner case for housing the inner pot, a heating means for heating the inner pot, a temperature sensor for detecting the temperature of the inner pot, a heat control means for controlling the heating means, a display and an operation part. It has a cooking mode for rice mixed with ingredients as a cooking mode. The cooking mode for rice mixed with ingredients has at least two types: a program for cooking rice with ingredients mainly seasoned with soy sauce and a program for cooking rice with ingredients mainly seasoned with salt. Each of the two programs has a water absorbing step, the temperature rising step, the cooking step and the steaming step. The two programs are indicated on the display of the rice cooker and one of them is selected by switch operations at the operation part. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a rice cooker, and more particularly to a rice cooker that can be applied to a ceramic pot such as an earthen pot as an inner pot for cooking rice.

  In general, a rice cooker has a plurality of heating means such as an induction coil, a lid heater, and a side heater, and uses these heating means to automatically cook and keep warm, providing the user with the most suitable rice etc. Widely known as an instrument.

  White rice in a rice cooker is a rice-cooking process that consists of a water-absorbing process that absorbs enough water to the rice, a temperature-raising process that cooks rice with firepower, a rice-cooking process that cooks rice, and a subsequent uneven process. In each process, optimum heating control is performed by heating means such as an induction coil, a lid heater, and a side heater.

  As a rice cooking menu provided in a rice cooker, in addition to a white rice menu, a rice porridge menu, a cooked rice menu, and the like are known. FIG. 9 shows an example of the cooked rice menu. The heating control of cooked rice in this example is to heat at low output until it boils from water absorption compared to the heating control of white rice, and further set the detection temperature at the end of cooking to lower the heating. As a result, the water absorption of rice is promoted, sufficient water absorption is performed, and delicious cooked rice can be obtained (see, for example, Patent Document 1).

  Moreover, the applicant has already applied for the patent regarding the heating control of cooked rice shown in FIG. The outline will be described with reference to FIG. This heating control is one of the main features of cooking so that it cannot be burnt. Specifically, the water absorption process is performed for 20 minutes, the main IH is 60%, the ON duty ratio is 3/16 ( Power is output at a low power consumption value of 132 W), and sufficient water absorption is performed at 30 ° C. by turning off the lid heater and the side heater. Next, the temperature raising process is divided into the temperature raising process 1 and the temperature raising process 2, and the temperature raising process 1 is output with a high output of 70% main IH and an ON duty ratio of 16/16 (power consumption value 826W). The lid heater is turned off, and the side heater is output at an ON duty ratio of 6/16 to raise the temperature to the boiling temperature. In the temperature raising process 2, the main IH is 70%, the ON duty ratio is 10/16 (power consumption value 516 W) , The lid heater is turned off, and the side heater is outputted at an ON duty ratio of 6/16 to further raise the temperature.

  Next, the cooking process is divided into cooking processes 1 to 3, and the cooking process 1 is output for 6 minutes, the main IH is 60%, the ON duty ratio is 7/16 (power consumption value 309 W), and the lid is output. Heater and side heater are output at ON duty ratio 6/16, cooking process 2 is output for 30 seconds, main IH is 60%, ON duty ratio is 8/16 (power consumption value 354W) medium output, lid heater Is turned off and the side heater is heated at an ON duty ratio of 6/16 to further heat and eliminate water.

  Next, the cooking process 3 (follow-up cooking) is output for 15 minutes with the lid heater and the side heater at an ON duty ratio of 6/16, and when the main IH is turned off, the ON duty ratio is 10/16 (power consumption value). 442W) by repeating the operation four times alternately with a medium output. This process is carried out so as not to burn, and sufficiently promotes the gelatinization of rice.

  After that, the unevenness process is performed for 5 minutes, the main IH is output at a low output of 50%, the ON duty ratio 1/16 (power consumption value 37 W), and the lid heater and the side heater are output at the ON duty ratio 6/16. Is done and eliminates the stickiness of rice. The power consumption value indicates a value according to the formula “rated power consumption (1180 W) × (%) × (n / 16)”, and the same applies to those described later (see, for example, Patent Document 2).

  By the way, cooked rice is roughly divided into a group of soy sauce-based cooked rice using a soy sauce-based seasoning and a group of salt-based cooked rice using a salt-based seasoning. And these two groups differ greatly in the contents and cooking state. In other words, the group of soy sauce-based cooked rice includes ingredients such as meat, fish and other protein ingredients, fiber vegetables such as root vegetables, mushrooms, gomoku rice, boiled rice, bamboo shoot rice, matsutake rice, oysters Rice is included, and the cooked state is firm. Rather, it is preferred that the soy sauce can be burnt.

  In addition, the salt-based cooked rice group includes pea rice, sweet potato rice, potato rice, chestnut rice, etc. using starchy ingredients such as beans and potatoes as ingredients. It is soft, and it is rather unburnt, and it prefers a state where the whole is cooked white.

As described above, cooked rice is divided into two groups with greatly different contents and cooked state. Conventional heating control of cooked rice is one type of heating control as shown in FIGS. Cooked with soy sauce-based cooked rice that is hard and moderately burnt, and salt-based cooked rice that is soft and rather non-burned, being cooked deliciously with heating control that prevents burning I couldn't.
Japanese Patent Publication No. 5-63162 Japanese Patent Application No. 2006-206069

  An object of this invention is to provide the rice cooker which can cook the cooked rice suitable for each by heating-controlling the cooked rice divided into groups according to each cooked state.

  In order to achieve the above object, the present invention adopts the following configuration.

  In the invention which concerns on Claim 1, the inner pot which puts the contents, the inner case which accommodates this inner pot, the heating means which heats the said inner pot, the temperature sensor which detects the temperature of an inner pot, and the said heating means A rice cooker having a heating control means, a display unit, and an operation unit, and having a cooking mode as a rice cooking mode, wherein the cooking mode is at least a soy sauce-based cooking rice course and a salt-based cooking rice course These two types of courses have a water absorption process, a temperature rising process, a cooking process, and an unevenness process, and are displayed on the display unit respectively, and any one of them is operated by a switch operation of the operation unit. A configuration in which a course is selected.

  In the invention according to claim 2, in the cooking step, the heating output of the soy sauce-based cooked rice course is greater than that of the salt-based cooked rice course, and the maximum temperature of the soy sauce-based cooked rice course is: Higher composition than that of the salt-based cooked rice course.

  In the invention which concerns on Claim 3, in the said water absorption process, the heating time of the said salt-based cooked rice course is longer than the thing of the said soy sauce-based cooked rice course, and the heating output of the said both courses is the same structure.

  In the invention which concerns on Claim 4, in the said temperature rising process, the heating output of the said soy sauce base cooked rice course is a structure larger than that of the said salt base cooked rice course.

  And by such a structure, the cooked rice of the cooked state suitable for soy sauce-based cooked rice and salt-based cooked rice can be obtained easily.

  The cooking mode is divided into two types: the soy sauce-based cooked rice course and the salt-based cooked rice course, and one of the courses can be selected by operating the switch on the operation unit. In the cooking process, soy sauce-based cooking The heating output of the rice course is larger than that of the salt-based cooked rice course, and the maximum temperature of the soy sauce-based cooked rice course is higher than that of the salt-based cooked rice course. The cooking time of the cooked rice course is longer than that of the soy sauce-based cooked rice course, and the heating output of both courses is the same.In addition, the heating output of the soy sauce-based cooked rice course is By making it larger than that of the cooked rice course, the user can display the display without making detailed output settings. It is only necessary to select the type of rice cooked while watching the display, it is possible to reduce the anxiety at the time of menu selection, it is possible to easily obtain the rice cooked with the that suits cook up state to rice cooked you have selected. As a result, the convenience of the rice cooker can be further improved.

  Although this invention does not ask | require the kind of inner pot, since it is control especially suitable for the earthenware pot, it demonstrates using an earthenware pot below. FIG. 1 is a longitudinal sectional view of a rice cooker showing a state where a clay pot is set in an inner case, FIG. 2 is a front view of an operation unit, FIG. 3 is a system block diagram of a control circuit portion of the rice cooker, 4 shows a time chart of soy sauce base (gomoku rice etc.) cooked rice, FIG. 5 shows a salt base (bean rice etc.) cooked rice time chart, and FIG. 6 shows a soy sauce base (gomoku rice etc.). The flowchart figure of cooked rice is shown, and the flowchart figure of salt-based (bean rice etc.) cooked rice is shown in FIG.

  The rice cooker includes a rice cooker body 1 and a lid body 2 that opens and closes an upper opening of the rice cooker body 1, and the lid body 2 is supported by the rice cooker body 1 through a hinge unit 3 so as to be freely opened and closed. The rice cooker body 1 has an outer case 5 made of synthetic resin, and inside this outer case 5, a clay pot 6, which is an inner pot made of ceramics, is detachably set, and on the outside of the clay pot 6. Is provided with an inner case 7 which is a protective frame along the shape of the earthenware pot 6. The inner case 7 is made of a heat-resistant synthetic resin such as polyethylene terephthalate, for example, and a sensor insertion hole 7a is formed at the center of the bottom portion to face the center sensor 9 which is a temperature sensor made of a thermistor.

  The upper end of the inner case 7 is integrally coupled to the upper end of the outer case 5 via a shoulder member 8, and has a space 10 inside the outer case 5, the inner case 7, and the shoulder member 8. Outside the inner case 7, a bottom induction coil 11 and a side induction coil 12 which are main coils and main IHs for induction heating the earthenware pot 6 are provided. The bottom induction coil 11 and the side induction coil 12 are provided concentrically and in series at the positions of the bottom of the inner case 7 and the curved portion extending from the bottom to the peripheral side with the center of the bottom of the inner case 7 as the center. It has been.

  A synthetic resin coil support 13 is provided outside the bottom induction coil 11 and the side induction coil 12, and the coil support 13 is attached to the inner case 7 with screws or the like. 11 and the side induction coil 12 are positioned and fixed at predetermined positions shown in the figure, and a ferrite core 15 for confining a magnetic field is provided outside the coil support 13.

  A side heater 14 is provided on the outer peripheral side of the upper part of the inner case 7. This side heater 14 includes a side upper heater 14a, a side middle heater 14b, and a side lower heater 14c, each of which is a normal nichrome wire wound around the outer peripheral side of the upper portion of the inner case 7 in parallel from top to bottom. Although each is controlled separately, simultaneous control may be used. By arranging the side heaters in a plurality of rows in the vertical direction, the side surfaces can be heated almost uniformly over a wide range.

  The earthenware pan 6 is made of ceramics such as fired ceramics or glass, and a ring-shaped leg portion 6 a that contacts the bottom of the inner case 7 is formed on the bottom of the earthenware pot 6. The legs 6a are not limited to the ring shape, and may be formed locally or radially.

  The leg 6 a is provided between the bottom induction coil 11 on the bottom side of the inner case 7 and the side induction coil 12 on the bending side, and a certain gap S 1 is formed between the inner case 7 and the leg 6 a. It is formed at a predetermined height. Further, the earthenware pan 6 is provided with a bottom heating element 11a and a side heating element 12a made of a metal film at locations facing the bottom induction coil 11 and the side induction coil 12, respectively.

  The bottom heating element 11a and the side heating element 12a are formed, for example, by applying and baking a silver paste or the like. Since the leg 6a of the earthenware pan 6 has an uneven surface, it is difficult to form a heating element. However, the leg 6a is formed on either side of the bottom induction coil 11 or the side induction coil 12. Because it is out of position, there is no effect on rice cooking performance. The heating element may have a structure in which a metal such as a copper foil or a stainless steel net is embedded in advance in the earthenware pot 6 in advance. In addition to white rice and the like, a water scale for soy sauce-based cooked rice and salt-based cooked rice may be attached to the inner surface of the clay pot.

  When the rice cooking switch 16a is turned on, the bottom heating element 11a and the side heating element 12a are heated by Joule heat caused by eddy currents induced by the bottom induction coil 11 and the side induction coil 12, and by heating both heating elements. The earthenware pan 6 is heated. The bottom induction coil 11, the side induction coil 12, the side heater 14, and the lid heater 25 described later form a heating means.

  Reference numeral 18 denotes an operation panel constituting an operation unit. As shown in FIG. 2, the operation panel 18 includes various switches 16, that is, a rice cooking switch 16a, a timer switch 16b for setting time, a heat retention switch 16c, and settings. Cancel switch 16d to cancel, reservation switch 16e, menu switch 16f to set various menus such as white rice, quick cooking, rice crackers, fire crunch switch 16g to switch the strength of the fire crab to 3 levels, rice selection to select the type of rice A switch 16h and a voice guide switch 16j are provided, and a liquid crystal display unit 17 is disposed at the approximate center of the various switches 16.

  The display unit 17 displays the time, hot spring, rice type, and various menus. The time can be set by the timer switch 16b and the reservation switch 16e, the hot rice is selected by the hot rice switch 16g, and the types of white rice, non-washed rice, brown rice, glutinous rice and others are selected by the rice selection switch 16h. Various menus such as rice, quick-cooking, gomoku rice, bean rice and rice porridge are selected by the menu switch 16f.

  When white rice is selected with the rice selection switch 16h, various menus such as rice, quick-cooking, gomoku rice, bean rice and rice porridge can be selected, so the menu switch 16f selects, for example, cooked rice, Gomoku rice. The rice cooking switch 16a is pushed to cook rice. In this case, various menus can be selected when white rice is selected, but for example, various menus may be selected when non-washed rice is selected. Gomoku rice is a soy sauce-based cooked rice that includes gomoku rice, simmered rice, bamboo shoot rice, matsutake rice, oyster rice, etc. It is a salt-based cooked rice.

  Reference numeral 19 is a microcomputer board on which a microcomputer is mounted, 20 is a power board on which a power supply circuit having an inverter and the like for controlling energization to the bottom induction coil 11 and the side induction coil 12 is mounted, and 21 is each of the above-mentioned A substrate cooling fan for cooling the substrates 19 and 20. In addition, 26 is a steam discharge port and 27 is a handle.

  An inner cover 24 made of aluminum is attached to the inner surface of the lid 2 so as to close the upper opening of the earthenware pot 6 when closed, and a heat radiating plate 22 is provided above the inner cover 24. A steam sensor 23 and a lid heater 25 are attached to the upper surface of the heat radiating plate 22. This steam sensor 23 consists of a thermistor, detects the steam temperature in the clay pot 6, and issues a transition signal from the heating process to the cooking process. The lid heater 25 is a sheathed heater made of ordinary nichrome wire, and is arranged to meander around the upper surface of the heat radiating plate 22 so as to uniformly heat almost the entire surface of the heat radiating plate 22.

  Next, FIG. 3 shows an outline of an example of a control circuit unit such as the induction coils 11 and 12, the side heater 14, and the lid heater 25 around the microcomputer control device 100 such as rice cooking. In the figure, reference numeral 40 denotes a microcomputer control unit (CPU) such as rice cooker, and the microcomputer control unit 40 is centered on a microcomputer, for example, a temperature detection circuit unit, an induction coil drive control circuit unit, an oscillation circuit unit, a reset circuit unit. , Each of which includes a drive control circuit unit such as a side heater and a lid heater, a power supply circuit unit, a liquid crystal display unit, and an operation switch.

  A temperature detection circuit 48 provided corresponding to the center sensor 9 that is in contact with the bottom wall portion of the earthenware pan 6 or the steam sensor 23 attached to the radiator plate 22 includes a temperature at the center sensor 9 or the steam sensor 23. A detection signal is input. The induction coil drive control circuit unit is formed by, for example, a pulse width modulation circuit 46, a synchronous trigger circuit 53, an IGBT drive circuit 45, an IGBT 50, and a resonance capacitor 51.

  The microcomputer control unit 40 selects the output value of the bottom induction coil 11 and the side induction coil 12 corresponding to the rice cooking process and the ON duty ratio (for example, n seconds / 16 seconds) at the same output value, and the pulse width modulation. By controlling the circuit 46 and the like, appropriate heating control such as uniform water absorption suitable for the clay pot 6 and cooking of rice without heating unevenness is performed.

  Reference numeral D denotes a flywheel diode of the IGBT 45, reference numeral 55 denotes a rectifier circuit including a diode bridge for driving the induction coil inserted between the home AC power source 57, and reference numeral 52 denotes a smoothing circuit thereof.

  Reference numeral 14 denotes the above-mentioned side heater, 25 denotes a lid heater, the side heater 14 is driven by the side heater driving circuit 56, and the lid heater 25 is driven ON and OFF at a desired duty ratio by the lid heater driving circuit 54, respectively. It has become. Further, reference numeral 17 denotes a display unit such as a liquid crystal or LED, 43 denotes a notification unit such as a buzzer, 16 denotes various operation switches such as a rice cooking switch 16a, a rice selection switch 16h, and a menu switch 16f, and 47 denotes a clock reference control signal formation. The oscillation circuit 44 is a reset circuit.

  Next, with respect to the rice cooking control of the soy sauce base (gomoku rice etc.) cooked rice and the salt base (bean rice etc.) cooked rice performed using the microcomputer control unit 40 described above, FIG. 4 and FIG. This will be described based on a time chart. Although the figure shows only the rice cooking process, if it has a heat retaining process, the heat retaining process is subsequently executed.

  First, rice cooking control of soy sauce-based (gomoku rice etc.) cooked rice will be described. In the rice cooking process, by increasing the output of the induction coils 11 and 12 to a predetermined value, a water absorption process is first performed for causing the rice to absorb water. The water absorption process outputs the main IH for 20 minutes, that is, the bottom induction coil 11 and the side induction coil 12 at a low output of 60%, ON duty ratio 3/16 (power consumption value 132 W), the lid heater 25 and the side heater It is performed at 30 ° C. by turning off 14, and water is absorbed sufficiently into the rice. This water absorption step is the same as the conventional example shown in FIG. 8 in terms of output and time.

  When sufficient water absorption is performed on the rice, a heating process is performed in which the output is rapidly increased and the rice is cooked at once. The temperature raising process consists of one and continues until the steam sensor 23, which is a temperature sensor for detecting the steam temperature, detects the steam temperature, the main IH is 80%, the ON duty ratio is 16/16 (power consumption value 944W). By outputting at high output, the lid heater 25 is turned off, and the side heater 14 is outputted at an ON duty ratio of 6/16, thereby raising the temperature to the boiling temperature at once. In the temperature raising process, if necessary, the total number that is the amount of cooked rice in the inner pot is determined based on the temperature rising time, and the time of the subsequent cooking process is changed according to the total number of rice. Good. In addition, this temperature raising process has a higher output than the conventional example of FIG. 8 and the postscript salt-based (bean rice etc.) cooked rice, and can be made into hard rice.

  When the temperature raising step is completed, a cooking step is performed in which water is removed by heating to a boiling temperature or higher. A cooking process has the cooking processes 1-3. The cooking process 1 outputs the main IH for 7 minutes at a medium output of 60% and an ON duty ratio of 8/16 (power consumption value 354 W), and outputs the lid heater 25 and the side heater 14 at an ON duty ratio of 6/16. Is done. The output of the cooking step 1 is slightly higher than that of the conventional example of FIG. 8 and the salt-based cooked rice (such as bean rice) described later.

  Next, the cooking step 2 is performed. In the cooking process 2, the main IH is output for 2 minutes with an output smaller than the cooking process 1 of 50% and the ON duty ratio 4/16 (power consumption value 147 W), and the lid heater 25 and the side heater 14 are turned on. This is done by outputting at 6/16. In these cooking steps 1 and 2, the rice and ingredients are cooked smoothly by heating smoothly above the boiling temperature.

  When the cooking process 2 is completed, a cooking process 3 (follow-up cooking) is performed for gradually increasing the temperature to promote gelatinization of the rice and making an appropriate burn. The cooking process 3 (follow-up cooking) is performed by repeating heating with low power and high power four times alternately for 15 minutes. Heating at low power outputs 3 minutes of main IH at a low output of 50%, ON duty ratio 3/16 (power consumption value 37 W), and outputs the lid heater 25 and side heater 14 at an ON duty ratio of 6/16. Heating with high electric power is performed at a medium output of 50% main duty IH for 32 seconds and an ON duty ratio of 8/16 (power consumption value 295 W), and the lid heater 25 and the side heater 14 are turned on. This is done by outputting at a ratio of 6/16. In this cooking process 3, rice that has been heated to about 140 ° C. and has moderate hardness and scorch can be cooked together with the heating process at high output. The control in the cooking process 3 (follow-up cooking) is unique to the conventional example of FIG. 8 and the soy sauce base (such as Gomoku rice) that is not included in the salt base (such as bean rice). Note that the degree of scorching can be changed by a burn switch 16g that can be switched in three stages.

  When the cooking process 3 (follow-up cooking) is completed, an unevenness process is performed to eliminate the stickiness of the rice. In the unevenness process, the main IH is output for 5 minutes at a low output of 50% and an ON duty ratio of 1/16 (power consumption value 37 W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Is done. This unevenness process is the same as that of the conventional example of FIG. 8 in terms of output and time, and has a higher output than cooked rice with a salt base (such as bean rice) described later.

  Next, rice cooking control of soy sauce-based (gomoku rice etc.) cooked rice will be described based on the flowchart of FIG. When the rice selection switch 16h of the various switches 16 is used to select white rice, the menu switch 16f is used to select Gomoku rice, and the rice cooking switch 16a is pressed, the rice cooking process of the soy sauce-based (such as Gomoku rice) is started.

  In step S1, a water absorption process is performed. In the water absorption process, first, the lid heater 25 and the side heater 14 are turned off, and then it is determined in step S2 whether the temperature of the earthenware pan 6 is 30 ° C. or higher. 11 and the side induction coil 12 are output at 60% and an ON duty ratio of 3/16 (power consumption value 132 W). When the temperature is 30 ° C. or higher, the main IH is turned off in step S4. Next, the process proceeds to step S5, and it is determined whether or not 20 minutes have elapsed. If not, the process returns to step S1, and when 20 minutes have elapsed, the process proceeds to step S6 and the temperature raising process is performed.

  In step S6 in the temperature raising process, the main IH is output at a high output of 80% and an ON duty ratio of 16/16 (power consumption value 944 W), the lid heater 25 is turned off, and the side heater 14 is turned on with an ON duty ratio of 6/16. To output. The heating is continued until the steam sensor 23, which is a temperature sensor for detecting the steam temperature in step S7, detects the steam temperature. When the steam temperature is detected in step S7, the process proceeds to step S8, and the cooking process 1 is executed. The

  In step S8 in the cooking process 1, the main IH is output at a medium output of 60% and an ON duty ratio of 8/16 (power consumption value 354W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Output. The heating is continued for 7 minutes in step S9. When 7 minutes is detected in step S9, the process proceeds to step S10, and the cooking process 2 is executed.

  In step S10 in the cooking process 2, the main IH is output at a low output of 50% and an ON duty ratio of 4/16 (power consumption value 147 W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Output. The heating is continued for 2 minutes in step S11, and when 2 minutes is detected in step S11, the process proceeds to step S12, and the cooking process 3 (cooking) is performed.

  In step S12 in the cooking process 3 (follow-up cooking), the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Thereafter, the process proceeds to step S13 to determine whether the IH output is LOW or HI. Since the first IH output is almost LOW, the process proceeds to step S14. The main IH is output at a low output of 50% and ON duty ratio 1/16 (power consumption value 37W), and the heating is continued for 3 minutes in step S15. . When 3 minutes is detected in step S15, the process proceeds to step S16, the IH output is switched to HI, the process proceeds to step S20, and the number of outputs is counted once. Next, the process proceeds to step S21, where it is determined whether the number of times of output is eight. If it is less than eight, the process returns to step S12 to continue heating the lid heater 25 and the side heater 14 with the same output, and the process proceeds to step S13 to output the IH output. Whether LOW or HI is determined.

  In this case, since the IH output is HI, the process proceeds to step S17, where the main IH is output at a medium output of 50% and the ON duty ratio 8/16 (power consumption value 295 W), and the heating is continued for 32 seconds in step S18. . If 32 seconds is detected in step S18, the process proceeds to step S19, the IH output is switched to LOW, the process proceeds to step S20, and the number of outputs is counted once more. Next, the process proceeds to step S21, where it is determined whether the number of times of output is eight, and the same control is repeated alternately until it reaches eight. When the number of times is eight, the process proceeds to step S22, and the unevenness process is executed.

  In step S22 in the unevenness process, the main IH is output at a low output of 50% and an ON duty ratio of 1/16 (power consumption value 37 W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. To do. The heating is continued for 5 minutes in step S23, and when 5 minutes is detected in step S23, the rice cooking process is terminated.

  Next, the rice cooking control of salt-based (bean rice etc.) cooked rice will be described. In the rice cooking process, by increasing the output of the induction coils 11 and 12 to a predetermined value, a water absorption process is first performed for causing the rice to absorb water. The water absorption process outputs the main IH for 25 minutes, that is, the bottom induction coil 11 and the side induction coil 12 at a low output of 60%, ON duty ratio 3/16 (power consumption value 132 W), the lid heater 25 and the side heater It is performed at 30 ° C. by turning off 14, and water is absorbed sufficiently into the rice. The heating time of this water absorption step is longer than that of the conventional example shown in FIG. 8 and the soy sauce-based (gomoku rice, etc.) cooked rice, and can absorb water sufficiently, so the finish of soft rice Contribute to.

  When sufficient water absorption is performed on the rice, a heating process is performed in which the output is rapidly increased and the rice is cooked at once. The temperature raising process consists of one and continues until the steam sensor 23, which is a temperature sensor for detecting the steam temperature, detects the steam temperature, the main IH is 70%, the ON duty ratio is 16/16 (power consumption value 826W). By outputting at high output, the lid heater 25 is turned off, and the side heater 14 is outputted at an ON duty ratio of 6/16, thereby raising the temperature to the boiling temperature at once. In the temperature raising process, if necessary, the total number that is the amount of cooked rice in the inner pot is determined based on the temperature rising time, and the time of the subsequent cooking process is changed according to the total number of rice. Good. In addition, this temperature raising process has a lower output than the output of the soy sauce-based (gomoku rice, etc.) cooked rice, and can be made into soft rice.

  When the temperature raising step is completed, a cooking step is performed in which water is removed by heating to a boiling temperature or higher. A cooking process has the cooking processes 1-3. The cooking process 1 outputs a main IH for 7 minutes at a medium output of 60% and an ON duty ratio of 7/16 (power consumption value 309 W), and outputs the lid heater 25 and the side heater 14 at an ON duty ratio of 6/16. Is done. The output of the cooking step 1 is lower than the soy sauce-based (gomoku rice etc.) cooked rice.

  Next, the cooking step 2 is performed. Cooking process 2 is performed by outputting main IH at 50% and ON duty ratio 10/16 (power consumption value 368 W) for 1 minute, and outputting lid heater 25 and side heater 14 at ON duty ratio 6/16. Is called. In these cooking steps 1 and 2, the rice and ingredients are cooked smoothly by heating smoothly above the boiling temperature.

  When the cooking process 2 is completed, a cooking process 3 (follow-up cooking) is performed in order to gradually lower the temperature and promote gelatinization of the rice and not to cook. The cooking step 3 (follow-up cooking) is performed by alternately repeating off-heating for 15 minutes and low power twice. Off is performed for 3 minutes, and heating with low power outputs the main IH for 32 seconds with a low output of 50% ON duty ratio 4/16 (power consumption value 147 W), and the lid heater 25 and the side heater 14 are turned on. This is done by outputting at a duty ratio of 6/16. In this cooking process 3, the temperature is gradually lowered and soft and uncooked rice is made. The control in the cooking process 3 (follow-up cooking) is unique to the cooked rice of salt base (bean rice etc.) different from the cooked rice of the soy sauce base (gomoku rice etc.).

  When the cooking process 3 (follow-up cooking) is completed, an unevenness process is performed to eliminate the stickiness of the rice. The unevenness process is performed by turning off the main IH for 5 minutes and outputting the lid heater 25 and the side heater 14 at an ON duty ratio of 6/16. This unevenness process is also peculiar to the cooked rice of salt base (bean rice etc.) different from the cooked rice of soy sauce base (gomoku rice etc.).

  Next, the rice cooking control of salt-based (rice beans etc.) cooked rice will be described based on the flowchart of FIG. When rice is selected with the rice selection switch 16h of the various switches 16, the bean rice is selected with the menu switch 16f, and the rice cooking switch 16a is pressed, the rice cooking process of the salt-based cooked rice starts.

  In step S1, a water absorption process is performed. In the water absorption process, first, the lid heater 25 and the side heater 14 are turned off, and then it is determined in step S2 whether the temperature of the earthenware pan 6 is 30 ° C. or higher. 11 and the side induction coil 12 are output at 60% and an ON duty ratio of 3/16 (power consumption value 132 W). When the temperature is 30 ° C. or higher, the main IH is turned off in step S4. Next, the process proceeds to step S5, where it is determined whether or not 25 minutes have elapsed. If not, the process returns to step S1. If 25 minutes have elapsed, the process proceeds to step S6, where the temperature raising process is performed.

  In step S6 in the temperature raising process, the main IH is output at a high output of 70% and an ON duty ratio of 16/16 (power consumption value 826W), the lid heater 25 is turned off, and the side heater 14 is turned on with an ON duty ratio of 6/16. To output. The heating is continued until the steam sensor 23, which is a temperature sensor for detecting the steam temperature in step S7, detects the steam temperature. When the steam temperature is detected in step S7, the process proceeds to step S8, and the cooking process 1 is executed. The

  In step S8 in the cooking process 1, the main IH is output at a medium output of 60% and the ON duty ratio 7/16 (power consumption value 309W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Output. The heating is continued for 7 minutes in step S9. When 7 minutes is detected in step S9, the process proceeds to step S10, and the cooking process 2 is executed.

  In step S10 in the cooking process 2, the main IH is output at a medium output of 50% and an ON duty ratio of 10/16 (power consumption value 368 W), and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Output. The heating is continued for 1 minute in step S11, and when 1 minute is detected in step S11, the process proceeds to step S12, and the cooking process 3 (cooking) is performed.

  In step S12 in the cooking process 3 (follow-up cooking), the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. Thereafter, the process proceeds to step S13 to determine whether the IH output is off or on. Since the first IH output is substantially off, the process proceeds to step S14, the main IH is turned off, and the off is continued for 3 minutes in step S15. When 3 minutes is detected in step S15, the process proceeds to step S16, the IH output is turned on, the process proceeds to step S20, and the number of outputs is counted once. Next, the process proceeds to step S21, and it is determined whether the number of times of output is four. If the number of outputs is less than four, the process returns to step S12 to continue heating the lid heater 25 and the side heater 14 with the same output, and the process proceeds to step S13. It is determined whether it is off or on.

  In this case, since the IH output is on, the process proceeds to step S17, where the main IH is output with a low output of 50% and an ON duty ratio of 4/16 (power consumption value 147 W), and the heating is continued for 32 seconds in step S18. . When 32 seconds is detected in step S18, the process proceeds to step S19, the IH output is turned off, the process proceeds to step S20, and the number of outputs is counted once more. Next, in step S21, it is determined whether the number of outputs is four, and the same control is alternately repeated until the number of outputs reaches four. If it becomes four times, it will progress to step S22 and an unevenness process will be performed.

  In step S22 in the unevenness process, the main IH is turned off, and the lid heater 25 and the side heater 14 are output at an ON duty ratio of 6/16. The heating is continued for 5 minutes in step S23, and when 5 minutes is detected in step S23, the rice cooking process is terminated.

Vertical section of the rice cooker showing the state that the clay pot is set in the inner case Front view of the operation panel System block diagram of control circuit part of rice cooker Time chart of soy sauce-based cooked rice Time chart of salt-based cooked rice Flow chart of soy sauce-based cooked rice Flow chart of salt-based cooked rice Time chart of conventional cooked rice Other time chart of conventional cooked rice

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Rice cooker main body 2 ... Cover body 3 ... Hinge unit 5 ... Outer case 6 ... Earthenware pan 6a ... Leg part 6b ... Center part 7 ... Inner case 7a ... Sensor insertion hole 8 ... Shoulder member 9 ... Center sensor 10 ... Space part 11 ... bottom induction coil 11a ... bottom heating element 12 ... side induction coil 12a ... side heating element 13 ... coil support 14 ... side heater 15 ... ferrite core 16 ... operation switch 16a ... rice cooking switch 16b ... timer switch 16c ... heat retention switch 16d ... Cancel switch 16e ... Reservation switch 16f ... Menu switch 16g ... Burning switch 16h ... Rice selection switch 16j ... Voice guide switch 17 ... Display unit 18 ... Operation panel 19 ... Microcomputer board 20 ... Power supply board 21 ... Cooling fan 22 ... Radiator 23 ... Steam sensor 24 ... Inner lid 25 ... Led heater Vapor exhaust outlet 27 ... handle 40 ... microcomputer control unit 43 ... notification unit 44 ... reset circuit 45 ... IGBT drive circuit 46 ... pulse width modulation circuit 47 ... oscillation circuit 48 ... temperature detection circuit 50 ... IGBT
DESCRIPTION OF SYMBOLS 51 ... Resonance capacitor 52 ... Smooth trigger circuit 53 ... Synchronous trigger circuit 54 ... Cover heater drive circuit 55 ... Rectifier circuit 56 ... Side heater drive circuit 57 ... Household AC power supply 100 ... Microcomputer control apparatus

Claims (4)

An inner pot for containing contents, an inner case for storing the inner pot, a heating means for heating the inner pot, a temperature sensor for detecting the temperature of the inner pot, and a heating control means for controlling the heating means, A rice cooker having a display unit and an operation unit,
While having a cooking mode as a rice cooking mode, the cooking mode has at least two types of a rice-based cooked rice course and a salt-based cooked rice course,
These two types of courses have a water absorption process, a temperature rising process, a cooking process and a spotting process, and are displayed on the display unit, respectively, and either course is selected by a switch operation of the operation unit. A featured rice cooker.   In the cooking step, the heating output of the soy sauce-based cooked rice course is greater than that of the salt-based cooked rice course, and the maximum temperature of the soy sauce-based cooked rice course is that of the salt-based cooked rice course The rice cooker according to claim 1, wherein the rice cooker is higher than the one.   The heating time of the salt-based cooked rice course is longer than that of the soy sauce-based cooked rice course, and the heating output of both courses is the same in the water absorption step. Rice cooker as described in.   4. The rice cooker according to claim 1, wherein in the temperature raising step, the heating output of the soy sauce-based cooked rice course is greater than that of the salt-based cooked rice course. 5.

Images