JP2011019677A - Pressurized rice cooking method and pressure rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pressurized rice cooking method and a pressure rice cooker, capable of generating a large amount of smell close to that of slightly burned rice even while reducing the amount of the burned part of cooked rice, making the hardness of the cooked rice equal to the center of a rice grain, and improving a flavor and the firmness of the cooked rice. <P>SOLUTION: The pressurized rice cooking method includes: a rice cooking step of cooking rice through a water absorbing step I; a start heating step II; a boiling maintaining step III; and a steaming step IV. Sticky water which boils over from a pot is temporarily accumulated in the start heating step II and the boiling maintaining step III, the accumulated sticky water is returned into the pot in the steaming step IV, the inside of the pot is pressurized after returning the sticky water, it is vacuumed at once, the inside of the pot is bumped, the sticky water is diffused, and the steaming step is continued for the prescribed time after the diffusion. In the pressurized rice cooking method, the step of pressurizing the inside of the pot, then vacuuming it at once and making bumping occur inside the pot in the steaming step IV is performed two or more times. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  TECHNICAL FIELD The present invention relates to a pressure-type rice cooking method and a pressure-type rice cooker in which the inside of a pan is pressurized in a steaming step of the rice cooking process, and more particularly to a pressure-type rice cooking method and a pressure-type rice cooker that can add a fragrant scent to rice.

  In the rice cooker, a cooked rice consisting of rice and water is put into a pan, and the cooked rice in the pan is heated to cook rice. In the rice cooking process in this rice cooker, in order to blow off excess moisture of rice and finish it to an appropriate hardness, the temperature in the pan is temporarily increased (chase) in the steaming process before the end of rice cooking.

  Moreover, in a pressure type rice cooker, in order to heat the to-be-cooked thing in this pan and to pressurize the inside of a pan and cook rice, at the time of rice cooking, while the inside of a pan is high temperature, the internal pressure is high. . Furthermore, the conventional rice cooker is provided with a steam port for escaping steam generated during the rice cooking start-up heating process to the outside. Moreover, since the to-be-cooked food in a pot boils at the time of rice cooking, a spill occurs. 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 spill is discharged out of the pan as it is, the umami component will also be discharged, so the rice will not be cooked deliciously. Therefore, a storage tank is provided in the rice cooker to store the rice cake, and the rice cake is temporarily stored in the storage tank. When the inside of the pan becomes negative pressure after the start-up heating process, Rice cookers have been developed that return to the pot and cook deliciously. Furthermore, in order for the rice balls returned to the pan to spread evenly in the pan, the rice balls stored in the storage part in the steaming process are returned to the pan, and after pressurization in the pan, the pressure is reduced at a stroke and It is known to diffuse a cooked rice by boiling it.

  For example, the pressure-type rice cooker disclosed in Patent Document 1 below is a rice cooker body having a pot for charging the cooked rice, an opening for housing the pot, and a heating means for heating the cooked rice in the pot. And a lid that closes the opening of the rice cooker body, and a control means. As shown in FIG. 9, the control means controls the heating means to absorb the water in the cooked rice I, and the rising heating process II heats up the absorbed cooked rice until boiling. The rice cooking process such as the boiling maintaining process III for maintaining the cooked rice in a boiling state and the steaming process IV for steaming the cooked rice after the maintaining process are sequentially executed.

  And in the pressure type rice cooker disclosed by the following patent document 1, the storage part which stores a rice ball in a rice cooker main body or a cover body is provided, and a control means stores the rice cake which blows out from a pan in a rice cooking process. Temporarily store in the pot, return the rice bowl stored in the storage section in the steaming process to the pan, pressurize in the pan after returning the rice bowl, and suddenly boil the pot to diffuse the pot The steaming process is continued for a predetermined time after diffusion.

  Moreover, in a rice cooker that performs rice cooking, after the natural pressure reduction that reduces the internal steam to a pressure that does not blow out in the steaming process, the pressure maintenance operation by the pressure maintenance means is canceled, and then reheated. It is known to perform a burn process (see Patent Document 2 below). In such rice cooking with rice cooking, rice balls containing umami ingredients and rice are appropriately burnt, resulting in a color change, a good texture, and a more fragrant scent.

JP 2009-000187 A Japanese Patent No. 3349665

  In the rice cooker disclosed in Patent Document 2 above, the fragrant fragrance of rice obtained by rice cooking is generated by heating the rice cake and rice until just before burning in the steaming step. However, according to the rice cooker disclosed in the above-mentioned Patent Document 2, since the rice cake is not prevented from spilling, the amount of rice cake remaining in the cooked rice is small, and in the steaming process Because rice and rice that are in contact with the bottom of the pot hardly flow, the portion of rice that comes in contact with the bottom of the pot and rice is burnt, and the amount of rice produced and the amount of aroma are increased. I can't.

  On the other hand, in the pressure-type rice cooker disclosed in the above-mentioned Patent Document 1, in the steaming process, since there is little moisture, additional cooking can be performed only once, and further, additional cooking is performed according to the amount of rice cooked in that one time. Is changing the time. In such a pressure rice cooker disclosed in Patent Document 1, when trying to generate a scent close to bake by heating the rice bowl, the rice bowl is returned to the inside of the pan. The amount of rice cracker coated on the surface is large, but since the pressure reduction after pressurization in the pan is performed only once, the flow of rice cracker and rice in contact with the pan bottom is small, and the heating time becomes long The rice and rice cracker in contact with the bottom of the pot were burnt, and it was not possible to generate a scent close to that without producing it.

  The present invention has been made to solve the problems of the prior art as described above, and its purpose is to generate a large amount of scent that is close to rice without scorching the rice. It is an object of the present invention to provide a pressure-type rice cooking method and a pressure-type rice cooker that can improve the taste and the stickiness of rice while making the same as the center of rice grains.

  In order to achieve the above object, the invention described in claim 1 includes a water absorption step for absorbing the cooked rice in the pan, a rising heating step for heating up until boiling, a boiling maintenance step for maintaining the boiling state, and It has a rice cooking process that cooks rice through a steaming process, temporarily stores rice balls that are blown out of the pot in the rising heating process and the boiling maintenance process, and the stored rice balls are stored in the pot in the steaming process. In this pressure type rice cooking method, after the inside of the pan is pressurized, the inside of the pan is pressurized and then the inside of the pan is suddenly boiled and the pan is suddenly boiled, and the steaming process is continued for a predetermined time after the diffusion. In the steaming process, after heating and pressurizing the inside of the pan, the heating is stopped, and the step of reducing the pressure to atmospheric pressure at once and causing the inside of the pan to bump is performed a plurality of times.

  Moreover, invention of Claim 2 is the pressure type rice cooking method of Claim 1, The quantity of the to-be-cooked rice is detected at the time of the said start-up heating process, and the frequency | count that the inside of the said pan in the said steaming process is made to boil. It increases in proportion to the amount of cooked rice.

  The invention according to claim 3 is the pressure rice cooking method according to claim 1 or 2, wherein the length of time during which the heating and pressurizing time in the steaming step is reduced. It is characterized by being shorter than that.

  Moreover, invention of Claim 4 is the pressure type rice cooking method in any one of Claims 1-3. The length of the time to heat and pressurize the inside of the pan in the steaming process is the steaming process. It reduces as it passes through the process of bumping the inside of the said pot.

  Furthermore, in order to achieve the said objective, invention of Claim 5 is a heating means which heats the pan into which a to-be-cooked item is thrown in, the opening part in which the said pan is accommodated, and the to-be-cooked item in the said pan. A rice cooker body having a lid, an openable / closable lid that closes the opening of the rice cooker body, a storage section for storing rice balls formed on the rice cooker body or the lid, and a rice to be cooked in the pan. A water absorption step for absorbing water, a rising heating step for heating up until boiling, a boiling maintaining step for maintaining the boiling state, and a rice cooking step such as a steaming step, and a control means for sequentially executing the control means, Temporarily store the rice balls that are blown from the pan in the rice cooking process in the storage unit, return the rice balls stored in the storage unit in the steaming step into the pan, and then return the rice balls to the inside of the pan. After pressurizing, depressurize all at once and let the inside of the pan bump. In the pressure-type rice cooker that diffuses the stick and continues the steaming process for a predetermined time after the diffusion, the control means heats and pressurizes the inside of the pan in the steaming process and then stops the heating at once. The process is characterized in that the process of reducing the pressure to the boiling point in the pot is performed a plurality of times.

  The invention according to claim 6 is the pressure rice cooker according to claim 5, wherein the control means detects the amount of the rice to be cooked during the start-up heating step, and the inside of the pan in the steaming step. The number of times of boiling is increased in proportion to the amount of cooked rice.

  In addition, the invention according to claim 7 is the pressure rice cooker according to claim 5 or 6, wherein the control means reduces the length of the heating and pressurizing time in the steaming step. It is characterized in that it is shorter than the length of time during which it is present.

  The invention according to claim 8 is the pressure rice cooker according to any one of claims 5 to 7, wherein the control means heats and pressurizes the inside of the pan in the steaming step. Is reduced as it goes through the step of bumping the inside of the pan in the steaming step.

  By providing the above configuration, the present invention has the following excellent effects. That is, according to the pressure-type rice cooking method of Claim 1, since the process which heats the inside of a pan in a steaming process and depressurizes after pressurization was repeated a plurality of times, rice cake and rice are stirred in the pan. As a result, most of the rice coated with rice cracks can come into contact with the bottom of the pan, and while suppressing the burning of the rice, it can be heated sufficiently until just before the rice is burnt, and a large amount of fragrant scent Can be generated.

  Moreover, in the pressure type rice cooking method of Claim 2, it detects so that the quantity of a to-be-cooked item may be detected at the time of a start-up heating process, and it may increase the frequency | count that makes the inside of a pot in a steaming process bump in proportion to the said rice cooking amount. Therefore, it becomes possible to stir the rice coated with many rice balls in proportion to the amount of cooked rice. Therefore, according to the pressure-type rice cooking method of claim 2, since it becomes possible to make the rice coated with a larger amount of rice in contact with the bottom of the pan, it is sufficient until immediately before more rice is burnt. It becomes possible to be heated, and moreover, a larger amount of fragrant scent can be generated.

  Further, according to the invention described in claim 3, since the length of time during which the pressure is reduced in the steaming process is longer than the length of time during which the pressure is applied, the coating is performed with a sufficient amount of time while the pressure is reduced. Since the cooked rice can be brought into contact with the bottom of the pot, a large amount of fragrant aroma can be generated more efficiently.

  Moreover, in the steaming process, the pressure in the pan becomes difficult to increase and the scorch easily increases due to the evaporation of moisture with the passage of time, but according to the invention according to claim 4, the time for pressurizing the pot in the steaming process is increased. Since the length is reduced as it goes through the step of bumping the inside of the pan in the steaming step, it becomes possible to heat the rice so as not to burn.

  Furthermore, according to the pressure type rice cooker of Claims 5-8, it can provide the pressure type rice cooker which can show | play the effect of the pressure type rice cooking method of the said Claims 1-4, respectively. become.

It is a front view of the rice cooker which concerns on embodiment of this invention. It is a fragmentary sectional view of the rice cooker of FIG. It is the expanded sectional view which expanded the pressure valve opening mechanism of FIG. It is the characteristic view which showed the change in the temperature and pressure in the pan in a rice cooking process. It is the characteristic view which showed the change of the temperature in a pan and the pressure in a steaming process. It is a table | surface which shows the relationship between the amount of rice cooking, the frequency | count of heating and pressurization in a steaming process, and steaming time. It is a flowchart figure of a rice cooking process. It is a flowchart figure of the rice cooking process following FIG. It is the characteristic view which showed the change in the temperature in a pan in the rice cooking process of the rice cooker of a prior art, and the pressure.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, embodiment shown below illustrates the pressure type rice cooker for actualizing the technical idea of this invention, Comprising: This invention is not intended to specify this pressure type rice cooker. The present invention is equally applicable to other embodiments included in the scope of claims.

  The structure of the pressure type rice cooker which concerns on embodiment of this invention is demonstrated using FIGS. 1-3. FIG. 1 is a front view of a rice cooker according to an embodiment of the present invention. FIG. 2 is a partial cross-sectional view of the rice cooker of FIG. FIG. 3 is an enlarged cross-sectional view of the pressure valve opening mechanism of FIG.

  The pressure rice cooker 1 includes a rice cooker body (hereinafter referred to as “main body”) 2 and an openable / closable lid 3 that covers the body 2. The main body 2 has a pot 4 composed of a deep-bottomed container into which rice and water to be cooked are put, an opening in which the pot 4 is accommodated above, and the pot 4 heated inside to prepare the cooked rice. It has a heating means 5 for heating an object, and further includes a control unit (not shown) for controlling rice cooking, an operation unit 6 for operating the rice cooking menu, and a display unit 7 for displaying the operated rice cooking menu. It is provided on the front side.

  The operation unit 6 includes a rice cooking menu selection button 8, a rice cooking start / heat keeping button 9, a reservation button 10, a cancel button 11, and a cross key 12. By appropriately operating these operation buttons, rice cooking is performed according to a user's favorite menu. Can be set to do.

  The main body 2 includes a bottomed box-shaped outer case 13 and a storage case 14 (see FIG. 2) accommodated in the outer case 13, and a gap is formed between the outer case 13 and the storage case 14. A control device (not shown) constituting a control unit (control means) is disposed in the gap. The pot 4 is accommodated in the storage case 14. The pan 4 is made of, for example, a clad material made of aluminum and stainless steel.

  The lid 3 includes a detachable inner lid 15 having one end pivotally attached to the main body 2 by a hinge HG, and an outer lid 16 covering the outside. The inner lid 15 includes a pressure valve 17 and a pressure valve. An opening mechanism 22 is formed. Further, the inner lid 15 is provided with a safety valve 23 that is opened to release the pressure in the pan when the inside of the pan 4 is abnormally pressurized, for example, when the pressure valve 17 fails to open during cooking. .

  As shown in FIG. 3, the pressure valve 17 includes a valve seat 19 having a pressure hole 18, a metal ball 20 that closes the pressure hole 18 by its own weight on the valve seat 19, and a cover 21 that covers the ball 20. It consists of. This pressure valve 17 is forced by the control of the pressure valve opening mechanism 22 by the ball 20 being moved or separated from the pressure hole 18 according to the balance between the pressure in the pan 4 and the weight of the ball 20. The pressure hole 18 is opened and closed by moving the ball 20 to the position.

  The pressure valve opening mechanism 22 is attached to a cylinder 22a around which an electromagnetic coil is wound, a plunger 22b that moves in and out of the cylinder by excitation of the electromagnetic coil, and a tip of the plunger 22b. The operating rod 24 and a spring SP provided between one end of the cylinder and the operating rod 24 are configured.

  The pressure valve opening mechanism 22 is controlled by the control means 25 (see FIG. 2). That is, when the pressure valve opening mechanism 22 does not receive the output from the control means 25, the plunger 22 b protrudes from the cylinder 22 a and pushes the ball 20 on the pressure hole 18 in the lateral direction of the pressure hole 18. 18 is forcibly released. When receiving the output of the control means 25, the plunger 22b is pulled into the cylinder 22a. At this time, the ball 20 returns to the pressure hole 18 by its own weight and closes the pressure hole 18. When the pressure valve opening mechanism 22 operates in this manner, the pressure in the pan 4 pressurized during the rice cooking process can be forcibly reduced by the opening operation of the pressure valve 17 by the plunger 22b.

  The outer lid 16 is detachably mounted with a storage tank 26 for temporarily storing a spilled rice ball. The interior of the storage tank 26 has a multi-chamber structure provided with a separation structure from above and below to separate the steam and the rice bowl so that only the steam can pass through the steam hole 26a. The rice ball accumulates in the storage tank 26 in the start-up heating process and the boiling maintenance process, and when the pressure in the pot 4 decreases in the steaming process, it is reduced into the pot 4 by a negative pressure valve (not shown). ing.

  As shown in FIG. 1, the main body 2 includes selection means 27 for selecting various rice cooking courses with the rice cooking menu selection button 8. As is well known, the control means 25 is composed of hardware composed of a CPU, ROM, RAM, etc., and software for executing the contents of the flowcharts described later.

  As shown in FIG. 2, a temperature sensor 28 b for detecting the temperature at the bottom of the pot that also functions as a rice cooking amount detection unit is attached to the bottom of the pot 4. A steam sensor 28a serving as a boiling detection means for detecting temperature is attached, and the output of each sensor 28a, 28b is sent to the control means 25. In addition, since it is already well-known to detect the amount of rice cooking in a pot by the output of the temperature sensor 28b, detailed description is abbreviate | omitted.

  As shown in FIGS. 2 and 3, a filter 29 detachably attached to the valve seat 19 and having a plurality of small holes is attached to the lower portion of the pressure valve 17. By attaching the filter 29, it is possible to prevent the rice grains flowing in the pan at a time when the pressure valve 17 is opened from being blocked by the filter 29 and released into the outside air.

  Next, various control steps by the control means 25 in the pressure rice cooker 1 according to the embodiment of the present invention will be described with reference to FIGS. In addition, FIG. 4 is a characteristic diagram which shows the operation | movement condition of each heating means and a pressure valve correlatively with the pan bottom temperature curve (thick line) and the pan internal pressure curve (broken line) detected by the pan bottom temperature sensor in a rice cooking process. . FIG. 5 is a characteristic diagram showing changes in temperature and pressure in the pan in the steaming process. FIG. 6 is a table showing the relationship between the amount of cooked rice, the number of heating and pressurization in the steaming step, and the steaming time. FIG. 7 is a flowchart of the rice cooking process. FIG. 8 is a flowchart of the additional cooking process subsequent to FIG.

  As shown in FIGS. 4 to 5, the rice cooking process includes a water absorption process I for sucking water into the rice to be cooked in the pan 4, a rising heating process II for rapidly heating the water to be cooked rice, and this It is divided into a boiling maintenance process III for maintaining the cooked rice in a boiling state, and a steaming process IV for steaming the cooked rice for a predetermined time after the boiling maintenance process III.

In the water absorption step I (S301), the water absorption temperature is maintained at a predetermined temperature, for example, around 60 ° C. for a certain time, for example, 15 minutes, and is controlled to a temperature at which rice can easily absorb water.
In this water absorption step I, the pressure valve 17 is opened.

  When the water absorption process I is completed, the process proceeds to the rising heating process II (S302). In the start-up heating process II, the pressure valve 17 is closed and heated by the heating means 5 with full power, and the temperature in the pan 4 rises rapidly. At that time, since the inside of the pan 4 is sealed by the pressure valve 17, the pressure rises and is in a pressurized state of, for example, 1.2 atmospheres.

  In this start-up heating process II, the amount of cooked rice is determined (S303).

  The specific method for determining the amount is already well known, as disclosed in, for example, Patent Document 1 described above, and thus detailed description thereof is omitted. In this embodiment, as shown in FIG. As the quantity value Q, Q = 1 (small capacity (for example, 0.5 to 1 cup)), Q = 2 (slightly small capacity (for example, 1.5 to 2 cups)), Q = 3 (medium capacity (2.5) ˜3 cups)), Q = 4 (slightly large capacity (3.5 to 4 cups)), Q = 5 (large capacity (over 4.5 cups)). Note that the boundary of the quantity value Q is not necessarily strict, and may be determined appropriately experimentally.

  This amount determination result is stored in the amount determination result memory (S304). In accordance with the amount of cooked rice determined here, the control conditions are changed depending on the amount of cooked rice in the subsequent boiling maintenance step III and subsequent steps.

  When the start-up heating process II ends, the process proceeds to the boiling maintenance process III (S305). In the boiling maintenance process III, energization of the heating means 5 and opening / closing of the pressure valve 17 are performed at predetermined time intervals. That is, the pressure valve 17 is opened and closed by the control of the pressure valve opening mechanism 22, and the pressure valve 17 is opened and closed once or several times in the initial stage of the boiling maintenance process III. By opening the pressure valve 17, the pressure in the pan 4 is rapidly reduced from a pressurized state of 1.2 atm to nearly atmospheric pressure. Due to this pressure change, the inside of the pan 4 boils violently and a so-called bumping phenomenon occurs.

  Due to this bumping phenomenon, the cooked rice such as rice grains in the pan 4 is stirred. In particular, when the pressure valve 17 is opened and closed in the initial stage of the boiling maintenance process III, the rice grains are efficiently stirred because there is a lot of water in the pot 4 at this stage. On the other hand, energization of the heating means 5 is turned on / off in synchronization with the opening and closing of the pressure valve 17. That is, when the pressure valve 17 is closed, energization to the heating means 5 is turned on, and when the pressure valve 17 is opened, it is turned off. The energization of the heating means 5 may be controlled asynchronously with the opening and closing of the pressure valve 17.

  In the boiling maintenance process III, when the water in the pot 4 is exhausted, the temperature of the pot 4 rises. When it is detected by the temperature sensor 28b for detecting the pan bottom temperature that the temperature reaches 130 ° C. (S306, S307), it is determined that the water in the boiling pan 4 has run out. (S308). If it determines with a dry-up state, electricity supply to the heating means 5 will be stopped, and it will transfer to the steaming process IV (S309). At this time, the pressure valve 17 is closed.

  In the steaming process IV, the amount of cooked rice stored in the start-up heating process II is read, and rice cooking control is performed under different conditions depending on the amount of cooked rice. First, when the process proceeds to the steaming step IV, the timer count is started (S310). First, the energization of the heating means 5 is stopped for a certain time t1 (for example, 240 seconds) and the pressure valve 17 is closed. Is maintained (S311). When the energization to the heating means 5 is turned off, the temperature in the pan 4 decreases, and the pressure in the pan 4 also decreases as the temperature decreases.

  Thereafter, the pressure valve 17 is opened for a certain time t2 (for example, 60 seconds) (S312). When the pressure valve 17 is opened, the pressure in the pan 4 further decreases, and the rice balls that have accumulated in the storage tank 26 (see FIG. 2) are circulated into the pan 4 by the action of the negative pressure valve (not shown). .

  When rice balls are circulated in the pan, the process shifts to the additional cooking process in the steaming process IV. As shown in FIG. 8, in the additional cooking step (S313), the amount of cooked rice stored in the start-up heating step II is read (S314), the pressure valve 17 is closed according to the amount of cooked rice, and a predetermined time t3 ( For example, the heating means 5 is energized only for a period of 32 seconds to raise the temperature in the pan 4 and pressurize the pan 4. Thereafter, energization of the heating means 5 is turned off, and at the same time, the pressure valve 17 is opened to reduce the pressure in the pan 4 at once, and this state is maintained for a predetermined time t4 (for example, 88 seconds).

  As described above, when the temperature and pressure in the pan 4 are increased and then the pressure in the pan 4 is decreased, the rice and rice cake are stirred, and the rice cake is mixed with the whole rice. The energization on time to the heating means 5 and the closing time t3 of the pressure valve 17, and the energization off time to the heating means 5 and the opening time t4 of the pressure valve 17 are sufficient for rice balls and rice in contact with the pan bottom. In order to apply heat, it is preferable to satisfy t4> t3.

  The energization on of the heating means 5 and the closing process of the pressure valve 17 and the energization off of the heating means 5 and the opening process of the pressure valve 17 are set as one cycle, and the amount of cooked rice stored in the start-up heating process II is obtained. Accordingly, a cycle process including energization on the heating means 5 and the closing process of the pressure valve 17 and an energization off of the heating means 5 and the opening process of the pressure valve 17 is repeated twice or more. In the case of the present embodiment, the amount of cooked rice stored in the start-up heating process II is such that the quantity value Q (see FIG. 6) is Q = 1 (small capacity), Q = 2 (slightly small capacity), Q = 3 ( Medium capacity), Q = 4 (slightly large capacity), and Q = 5 (large capacity) are determined in five stages (S315a to S315e). When Q = 1, twice (S316a), Q = Energizing the heating means 5 three times (S316b) when Q = 4, four times (S316c) when Q = 3, five times (S316d) when Q = 4, and six times (S316e) when Q = 5 The cycle process consisting of the ON and closing process of the pressure valve 17 and the energization OFF of the heating means 5 and the opening process of the pressure valve 17 was repeated. As a result, the total steaming time is T1 (eg, 15 minutes) when Q = 1, T2 (eg, 16 minutes) when Q = 2, T3 (eg, 17 minutes) when Q = 3, and Q = 4. When T4 (for example, 18 minutes) and Q = 5, T5 (for example, 20 minutes) is obtained.

  Thus, the amount of rice cooking is changed by changing the number of times of the energization ON to the heating means 5 and the closing process of the pressure valve 17 and the energization OFF to the heating means 5 and the opening process of the pressure valve 17 according to the amount of rice cooking. Even if there is a lot of rice, the rice and rice balls can be heated with sufficient stirring so that they touch the bottom of the pan, and the rice and rice balls can be heated so as not to burn. When the cycle process comprising the energization on and heating valve 5 closing process and the heating circuit 5 energizing and pressure valve opening process is completed, the process proceeds to the heat retaining process (S317). The process ends.

  According to the additional cooking process of this embodiment, the cycle process which consists of the energization ON to the heating means 5 and the closing process of the pressure valve 17 and the energization OFF to the heating means 5 and the opening process of the pressure valve 17 according to the amount of rice cooked. Since the rice and rice balls in proportion to the amount of cooked rice are stirred and heated so as to come into contact with the bottom of the pan, a fragrant scent is generated from the rice balls that are sufficiently heated. Moreover, since a to-be-cooked rice is stirred in the pan 4, it is suppressed that it is too scorching.

  In the above embodiment, the pressurizing process in the additional cooking process is performed in the same time width, but in the additional cooking process, the pressurizing process is performed a plurality of times. Since the internal pressure is difficult to increase and it becomes easy to burn, the time may be changed depending on the number of pressurization steps. For example, the time of the first pressurizing operation may be changed to 40 seconds, the time of the second pressurizing operation may be 30 seconds, and the time of the third pressurizing operation may be changed to 20 seconds. Thus, since the quantity which evaporates a water | moisture content can be adjusted by changing the time of the pressurization process in an additional cooking process, the generation amount of a fragrant fragrance can be changed.

DESCRIPTION OF SYMBOLS 1 ... Pressure type rice cooker 2 ... Rice cooker main body 3 ... Cover body 4 ... Pan 5 ... Heating means 6 ... Operation part 7 ... Display part 8 ... Rice cooking menu selection button 9 ... Rice cooking start / warm button 10 ... Reservation button 11 ... Cancel Button 12 ... Cross key 13 ... External case 14 ... Storage case 15 ... Inner lid 16 ... Outer lid 17 ... Pressure valve 18 ... Pressure hole 19 ... Valve seat 20 ... Ball 21 ... Cover 22 ... Pressure valve opening mechanism 22a ... Cylinder 22b ... Plunger 23 ... Safety valve 24 ... Actuation rod 25 ... Control means 26 ... Storage tank 26a ... Steam hole 27 ... Selection means 28a ... Steam sensor 28b ... Temperature sensor 29 ... Filter HG ... Hinge SP ... Spring

Claims (8)

It has a water absorption process for absorbing the cooked rice in the pan, a rising heating process for heating and heating until boiling, a boiling maintaining process for maintaining the boiling state, and a rice cooking process for cooking through a steaming process, Temporarily storing the rice balls that are blown from the pan in the step and the boiling maintenance step, returning the stored rice balls into the pan in the steaming step, and pressurizing the inside of the pan after returning the rice balls In the pressurized rice cooking method to continue the steaming process for a predetermined time after this diffusion, if the pressure is reduced at a later time and the inside of the pan is suddenly boiled,
The pressure-type rice cooking method characterized by performing the step of heating and pressurizing the inside of the pan in the steaming step and then stopping the heating and reducing the pressure to atmospheric pressure at once to make the inside of the pan bump.   The pressure-type rice cooking method according to claim 1, wherein the amount of cooked rice is detected during the start-up heating step, and the number of times the inside of the pan is bumped in the steaming step is increased in proportion to the amount of rice cooking. Method.   The pressure-type rice cooking method according to claim 1 or 2, wherein the length of the heating and pressurizing time in the steaming step is shorter than the length of the depressurizing time.   The length of the time which heats and pressurizes the inside of the pan in the steaming step is reduced as it goes through the step of bumping the inside of the pan in the steaming step. Pressure rice cooking method. 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 and closable plugging opening of the cooker body A lid, a storage part for storing the rice cooker body or the lid formed in the lid, a water absorption process for absorbing the cooked rice in the pan, a rising heating process for heating up until boiling, And a control means for sequentially executing a rice cooking process such as a boiling maintenance process and a steaming process for maintaining the boiling state, and the control means temporarily stores in the storage section the rice balls that are spilled from the pan in the rice cooking process. In the steaming step, the rice cake stored in the storage unit is returned to the pan, and after returning the rice cooker, the inside of the pan is pressurized and then suddenly boiled in the pan. And continue the steaming process for a predetermined time after this diffusion In that pressure type rice cooker,
The control means is configured to perform the step of heating the inside of the pan in the steaming step and pressurizing it, and then stopping the heating and reducing the pressure to atmospheric pressure at once to make the inside of the pan bump. Pressure rice cooker.   The said control means detects the quantity of a to-be-cooked item at the said start-up heating process, and makes the frequency | count of bumping the inside of the pan in the said steaming process increase in proportion to the said cooked rice quantity. The described pressure rice cooker.   The pressure-type rice cooking according to claim 5 or 6, wherein the control means makes the length of the heating and pressurizing time in the steaming step shorter than the length of the depressurizing time. vessel.   The said control means reduces the length of the time which heats and pressurizes the inside of the pan in the steaming process as it goes through the step of bumping the inside of the pan in the steaming process. The pressure-type rice cooker in any one of.

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