JP2012254131A - Pressure type electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems with a pressure type electric rice cooker wherein the finished rice may be sticky or watery because dissolving of starch on the surface of the rice into water is accelerated if a high pressure is continuously applied in a boiling retention step, and wherein the finished rice may be hard or without a sense of fluffiness if the heating amount or heating time is controlled to such an extent as to keep the surface of the rice in a good state.SOLUTION: According to this invention, rice boiling is executed while selectively using pressures at a plurality of levels between a high pressure higher than a normal pressure and an intermediate pressure relatively higher than the normal pressure according to the necessity. By adjusting the pressure within an inner pot 3 to, for example, three levels of pressures including the normal pressure state with no applied pressure, moisture and heat are permeated into the rice to accelerate gelatinization of starch, and at the same time, the stickiness and wateriness of the surface of the rice are controlled, so that fluffy rice can be boiled.

Description

  The present invention relates to a pressure-type electric rice cooker that is heated by an electric heating means such as a heater or an electromagnetic induction heating means so that rice can be cooked under a high pressure of a predetermined value or more.

  2. Description of the Related Art A pressure-type electric rice cooker that can cook rice under a high pressure equal to or higher than a predetermined value has been conventionally known (see, for example, Patent Document 1).

  Such a pressure-type electric rice cooker generally includes a pressure adjustment mechanism having a pressure regulating valve that maintains the pressure in the inner pot at a predetermined pressure on the lid side, and a microcomputer type that controls the operation of the pressure adjustment mechanism on the main body or lid side. Equipped with control means. Therefore, when the pressure regulating valve of the pressure regulating mechanism is closed, efficient rice cooking can be performed in a state where a predetermined high pressure exceeding the normal pressure is maintained by adjusting the pressure by the pressure regulating valve, the rice cooking time is shortened, and water absorption is performed. Even if the dipping process is omitted or shortened, there is an advantage that delicious rice with no core can be cooked.

  On the other hand, when the pressure regulating valve of the pressure regulating mechanism is open, the inside of the inner pot is opened to the atmosphere, so that the pressure regulating mechanism does not function and normal rice cooking can be performed.

Japanese Patent No. 4602938

  By the way, in the case of a pressure-type electric rice cooker that cooks rice by increasing the pressure in the inner pot, as described above, in the boiling maintenance process, by applying a slightly higher pressure above normal pressure, Moisture and heat penetrate into the interior of the rice and the pre-gelatinization of β-starch is promoted, which has the merit of improving the taste of rice in a relatively short time.

  However, on the other hand, if high pressure is continuously applied in the boiling maintaining step, the dissolution of the starch on the surface of the rice into the water is also promoted, so there is a problem that the rice becomes sticky or feels watery. there were.

  On the other hand, if the heating amount or heating time is suppressed to such an extent that the surface condition of the rice can be kept good, then the problem arises that the rice is finished harder or does not feel plump.

  The invention of this application has been made to solve such a problem. For example, a first pressure higher than the normal pressure and a second pressure higher than the first pressure by a predetermined value or more are provided. The rice is cooked while using properly as necessary, and by adjusting the pressure in the inner pan to at least three stages of pressure, including normal pressure without applying pressure, the moisture and heat are infiltrated into the rice. The purpose is to provide a pressure-type electric rice cooker that is capable of cooking plump and delicious rice while promoting starch alpha conversion and suppressing the stickiness and wateriness of the rice surface. It is what.

  In order to achieve the above object, the present invention is configured with the following problem solving means.

(1) Invention of Claim 1 The pressure-type electric rice cooker of this invention is the above-mentioned rice cooker main body which has an inner pot, the inner pot accommodating port and inner pot heating means which accommodate this inner pot, and this rice cooker main body. A lid provided on the upper part of the inner pot accommodating opening so as to be openable and closable, sealing means provided on the lid for sealing the opening of the inner pot when the lid is closed, and the lid A pressure-type electric rice cooker comprising a pressure adjustment mechanism provided in the control means and a control means for controlling the operation of the pressure adjustment mechanism, wherein at least two sets of the pressure adjustment mechanisms are provided, and in the boiling maintaining step, Rice is cooked while properly using the first pressure higher than the normal pressure and the second pressure higher than the first pressure, and the pressure in the inner pan is set to at least three stages including the normal pressure state. It is characterized by cooking rice by adjusting the To have.

  In this way, it is possible to promote the gelatinization of starch by sufficiently infiltrating moisture and heat into the rice in the boiling maintenance step without suppressing the heating amount or heating time, while the starch on the rice surface It is possible to cook delicious plump rice with less stickiness and wateriness on the surface of the rice.

(2) Invention of Claim 2 In the pressure-type electric rice cooker of the present invention, in the configuration of the invention of Claim 1, the boiling maintenance step is started at the highest second pressure, and thereafter the first After reducing the pressure to the pressure, the process is shifted to the unevenness process.

  Thus, in the first stage of the boiling maintenance process, that is, in the stage where there is a sufficient amount of water in the inner pot and the starch on the surface of the rice has not yet been completely gelatinized, the highest second pressure is obtained. By maintaining the state, water and heat are sufficiently penetrated to the inside of the rice to promote starch pre-gelation, but in the latter stage of the boiling maintenance process where starch pre-gelation has progressed, it is lower than that By reducing to the first pressure state, the starch that has been pre-gelatinized is prevented from being dissolved, and the stickiness and wateriness of the surface of the rice are suppressed without reducing the heating amount or heating time. Keep in good condition.

(3) Invention of Claim 3 In the pressure-type electric rice cooker of the present invention, in the configuration of the invention of Claim 1, the boiling maintenance step is started at the highest second pressure, and thereafter After the pressure is reduced to a lower first pressure, the pressure is increased again to the second pressure, and then the unevenness process is started.

  Thus, in the first stage of the boiling maintenance process, that is, in the stage where there is a sufficient amount of water in the inner pot and the starch on the surface of the rice has not yet been completely gelatinized, the highest second pressure is obtained. By maintaining the state, water and heat are sufficiently infiltrated to the inside of the rice to promote starch pre-gelation. On the other hand, in the middle stage of the boiling maintenance process where starch pre-gelation has progressed to some extent, By lowering the pressure to a low first pressure state, it is possible to avoid the dissolution of starch that has been pre-gelatinized, and to suppress stickiness and wateriness of the surface of the rice without reducing the heating amount or heating time. Keep in good condition.

  Then, in the latter stage of the subsequent boiling maintaining step, the heating is sufficiently performed until it is returned to the highest second pressure state and dried up again, and then the unevenness step is performed.

  And, for example, by making normal pressure for the first time in the unevenness process, the temperature of the whole rice in the inner pot in the latter part of the boiling maintenance process is made higher than that at normal pressure, thereby making the sweetness of the rice Pull out the tension and cook even more delicious rice.

  In addition, after starting the boiling maintaining process at the second highest pressure in this way, the pressure in the inner pan is once lowered from high pressure to medium pressure, and then returned to high pressure to cook rice. The hot water containing rice balls distributed in the lower layer of the inner pot is effectively pulled up to the upper layer and evenly supplied to the whole rice. You will be able to improve the cooking of shoulder rice.

(4) Invention of Claim 4 The pressure-type electric rice cooker of this invention is the structure of the said invention of Claim 1, 2, or 3, In the first stage of the boiling maintenance process currently controlled by the 2nd pressure state, The pressure is reduced to the first pressure state within a predetermined short time.

  In this way, during the boiling maintenance step (first half) at the highest second pressure, the pressure in the inner pan is lowered from a high pressure to a medium pressure for a predetermined time and immediately returned to a high pressure to cook rice. If you do so, the hot water normally distributed in the lower layer of the inner pot is effectively pulled up to the upper layer and evenly supplied to the whole rice, so you can suppress uneven cooking of rice, more You will be able to improve the cooking of rice.

  As a result of the above, according to the present invention, with a sufficient heating amount, while effectively promoting the alpha conversion of β starch in the rice rice, the stickiness of the rice surface can be suppressed, and plump and delicious rice can be cooked. Become.

It is a top view of the front-back direction of a main body which shows the whole structure of the pressure type electric rice cooker which concerns on Embodiment 1 of this invention. It is sectional drawing (AA of FIG. 1) of the front-back direction of a main body which shows the structure of the electric rice cooker. It is sectional drawing (BB of FIG. 1) of the main body left-right direction of the electric rice cooker. It is a perspective view of the lower-plate upper surface side which shows the structure in the lid body of the electric rice cooker. It is a perspective view which shows the structure of the spherical valve part for pressure adjustment provided in the inner cover upper surface part of the electric rice cooker. The perspective view which shows the structure (correspondence relationship) of two sets of pressure regulation mechanisms which consist of the solenoid valve fixed to the lower plate | board side corresponding to the spherical valve for pressure regulation provided in the inner cover upper surface part of the electric rice cooker. It is. The top view which shows the structure (correspondence relationship) of two sets of pressure regulation mechanisms which consist of the solenoid valve fixed to the lower-plate side corresponding to the spherical valve for pressure regulation provided in the inner cover upper surface part of the electric rice cooker. It is. It is an expanded sectional view by the side of the pressure adjustment mechanism 1 of the electric rice cooker (DD of FIG. 7). It is an expanded sectional view (CC of FIG. 7) by the side of the pressure adjustment mechanism 2 of the electric rice cooker. It is a flowchart which shows the content of the pressure rice cooking control of the electric rice cooker. It is a time chart which shows the content of the pressure rice cooking control of the electric rice cooker. It is a flowchart which shows the content of the pressure rice cooking control of the electric rice cooker which concerns on Embodiment 2 of this invention. It is a time chart which shows the content of the pressure rice cooking control of the electric rice cooker. It is a flowchart which shows the content of the pressure rice control of the electric rice cooker which concerns on Embodiment 3 of this invention. It is a time chart which shows the content of the pressure rice cooking control of the electric rice cooker.

(Embodiment 1)
1-11 has shown the structure of the rice cooker of the pressure type electric rice cooker which concerns on Embodiment 1 of this invention, and the content of the rice cooking control sequence.

<Composition of rice cooker body and main parts>
First, the electric rice cooker is made of, for example, a magnetic metal plate capable of electromagnetic induction as an inner pot, while the bottom of the inner pot via a synthetic resin inner case as a heating means during rice cooking. A work coil corresponding to the entire circumference of the central part side and the side part side of the inner pot bottom wall part is provided so as to wrap the entire wall part, and the inner pot side wall is used as a heating means during heat insulation. Two sets of pressure adjustment mechanisms (first) to adjust the pressure at the time of rice cooking to three levels of normal pressure, medium pressure, and high pressure , Second pressure adjusting mechanism) 1, 2 and the like. And by these, three rice pressure states of a high pressure state, an intermediate pressure state, and a normal pressure state are properly used properly according to a rice cooking stage, and can implement | achieve an appropriate rice cooking function.

  That is, the rice cooker body 1 of the electric rice cooker has, for example, an inner pot made of a magnetic metal plate such as a stainless steel plate capable of self-heating by an eddy current induced therein, as shown in FIGS. A rice cooker 3, a synthetic resin bottomed cylindrical inner case (protective frame) 4 formed so that the inner pot 3 can be arbitrarily set, and an outer casing for holding the inner case 4. A cylindrical outer case 1a and a dish-shaped bottom case 1b, and an outer case 1a, a dish-shaped bottom case 1b, and the inner case 4 are provided so as to be openable and closable at the upper part of the rice cooker body. The lid body 2 is formed.

  A coil base 7 is provided below the bottom wall portion (bottom portion) 4a of the inner case 4, and the upper portion of the inner pot 3 is interposed via a ferrite core as shown in FIGS. Corresponding to both positions of the center side flat surface and the side side rounded surface R of the bottom wall portion 3a, the first and first coils are concentrically wound at a small pitch such that the litz wires contact each other. Two sets of work coils L1, L2 are provided so as to wrap the entire bottom wall portion 3a of the inner pot 3 with a predetermined interval between them, and the inner pot 3 is energized when energized. An eddy current is induced and the whole is heated substantially uniformly.

  The first and second work coils L1 and L2 are connected to each other in series, for example, as a continuous work coil unit, one end of which is connected to a power supply line via a rectifier circuit and a smoothing circuit, and the other end is connected to the power coil. Each is connected to a collector of an IGBT (power transistor) (not shown). These circuits and IGBTs are provided on a power source and a control board 6A described later of the rice cooker body 1.

  The inner case side wall 4b above the second work coil L2 is provided with a heat retaining heater (not shown) that functions as a heating means at the time of heat retention, and the inner pot 3 at the time of rice cooking and heat retention. The entire circumference of the side wall 3b is effectively and uniformly heated.

  The outer case 1a is formed of, for example, a cylindrical cover member in the vertical direction formed of a synthetic resin material, and a synthetic resin shoulder member 5 is coupled to the upper end portion of the cover member. The outer peripheral edge of the opening of the vessel body 1 is formed. Further, the bottom case 1b made of synthetic resin is coupled to the lower end portion of the cover member, and a heat insulation and ventilation space portion having a predetermined width is formed between the bottom wall portion 4a of the inner case 4 and the inner case 4. Yes.

  A center sensor storage space that is concentrically penetrated in the vertical direction is formed at the center of the coil base 7 below the inner case 4 and is moved up and down in the center sensor storage space. A center sensor is provided that includes a temperature sensor 8 that detects the temperature of the inner pot in a free state and constantly biased upward by a coil spring.

  Each of the outer case 1a, the bottom case 1b, the inner case 4, and the shoulder member 5 has a sufficiently reinforced structure in consideration of the characteristics of a pressure rice cooker that cooks rice in a high-pressure state.

  On the other hand, reference numeral 2 denotes a lid, and the lid 2 is composed of a synthetic resin upper plate 21 constituting the upper outer peripheral surface thereof, and the same synthetic resin provided on the inner side (lower side) of the upper plate 21. A metal heat radiating plate 23 having a lower plate 22 made of metal and a lid heater (not shown) superposed and fixed on the inner side (lower side) of the main body portion of the lower plate 22 via a first packing 25 made of rubber. And a metal inner cover 24 that is provided below the heat radiating plate 23 and has a second rubber packing 14 attached to the outer peripheral edge 24a thereof via a synthetic resin detachable frame member 27. And is formed from. In order to increase the pressure resistance strength, the rear end outer periphery 22a of the lower plate 22 main body portion serving as the center is locked to the hinge mechanism 12 side, and the upper surface of the main body portion of the lower plate 22 is The entire lid unit 2 is formed into a high-strength structure by providing a metal reinforcing plate 20a having a predetermined thickness, a metal reinforcing plate 20a having a predetermined structure, and a large number of reinforcing ribs on the left and right and front and rear.

  That is, the lower plate 22 has an intermediate portion of the outer periphery 22a on the rear end side of the main body portion bent upward in the shape of a U, houses the hinge mechanism 12 on the inner side, and has a lowering portion on the outer peripheral end side. 22 b covers the back of the hinge mechanism 12.

  Further, a connecting portion 22c is provided on the rear end side outer periphery 22a of the lower plate 22 and is connected to the hinge mechanism 12 that is positioned below the U-shaped portion and extends in a crank shape. The connecting portion 22c with the hinge mechanism 12 is bent toward the main body side shoulder member 5 and faces the stepped portion 5b surface of the rice cooker main body side shoulder member 5.

  And each part 22b, 22c part of these lower-plate 22 rear-end part outer peripheral side 22a is made into an attachment bracket, The said cover body 2 is the rear-end side of the rice cooker main body 1 upper part which consists of the said outer case 1a and the inner case 4. It is rotatably attached to the shoulder member 5 forming the opening via a hinge mechanism 12, and its open end side (front end side) is engaged with a predetermined position of the lid 2. Thus, a lock and unlock mechanism 13 for opening and closing the lid 2 in the vertical direction is provided.

  Moreover, in the substantially center part of the said cover body 2, while collect | recovering a viscous component, only a vapor | steam escapes outside and the pressure in the inner pot 3 is normal pressure and medium pressure (1st pressure) according to a rice cooking process. The first and second pressure regulating units 26A and 26B are provided to adjust in three stages of high pressure (second pressure).

  The first and second sets of pressure regulating units 26A and 26B are provided with first and second sets of steam escape passages 40, 40a to 40c, 40, 40a that detour from the inner pot 3 toward the outside. To 40c and two sets of pressure adjusting mechanisms 1 and 2 provided in the first and second steam escape passages 40, 40a to 40c, 40 and 40a to 40c. The two sets of pressure adjusting mechanisms 1 and 2 include the inner cover 24 of each of the first and second steam escape passages 40, 40a to 40c, and 40, 40a to 40c, the steam inlet 40 of the radiator plate 23, For example, as shown in FIG. 5 to FIG. 9, first and second spherical valves B1 (large) and B2 (small) having different weights and sizes are provided. The pressure regulation pressure is set in the above three stages by opening and closing the steam escape passage by the first and second spherical valves B1 and B2.

  The first and second spherical valves B1 and B2 are electrically selected and controlled by the first and second electromagnetic solenoids (electromagnetic plungers) ES1 and ES2 as described below. .

  The first spherical valve (large) B1 of the pressure adjusting mechanism 1 can be adjusted to about 1.2 to 1.4 atm (hereinafter referred to as high pressure) by its own weight. The second spherical valve body (small) B2 can be adjusted to about 1.03 to 1.1 atm (hereinafter referred to as medium pressure) by its own weight.

  That is, the pressure adjustment mechanism 1 is in a state where the spherical valve B1 is seated on the upper part (concave groove) of the valve seat V1 in the valve casing C1 provided in the middle (upstream part) of the first steam escape passages 40, 40a to 40c ( The electromagnetic solenoid ES1 is configured to be driven and controlled in two states: a passage closed state) and a state escaped from the same upper portion (passage open state). When the first electromagnetic solenoid ES1 is turned ON, While the high-pressure spherical valve B1 is placed on the valve seat V1 having the steam vent hole H1, when the solenoid ES1 is turned OFF, the slider R1 connected to the first electromagnetic solenoid ES1 moves the spherical valve B1 through the packing P1. It pushes in a substantially horizontal direction and operates so that the spherical valve B1 is detached from the steam vent hole H1 of the valve seat V1 (see arrows a and b in FIG. 8).

  On the other hand, the pressure adjusting mechanism 2 includes a second electromagnetic solenoid ES2, an operating rod R2, an angled pusher rod R3 slid by the operating rod R2, and a spherical valve that is pushed downward by the pusher rod R3. It consists of a pusher R4 that presses B2, a packing P2 on the outer periphery of the pusher, and a spring SP that urges the pusher rod R3 in a downward direction. Moves in the direction approaching the solenoid ES2 in the horizontal direction, and the pusher R4 slides downward in the vertical direction by the action of the rotation axis X of the pusher rod R3 and the spring SP, and a spherical valve for about 1.05 atm through the packing P2. B2 is pressed against the steam vent hole H2 of the valve seat V2. A load is applied in the direction.

  When the second electromagnetic solenoid ES2 is turned off, the pusher rod R3 is moved away from the solenoid ES2, and the pusher R4 slides vertically upward about the rotation axis X of the pusher rod R3. The spherical valve B2 for 05 atm will block the vapor vent hole H2 only by its own weight (see arrows a, b, c and d in FIG. 9).

  When the second electromagnetic solenoid ES2 of the pressure adjusting mechanism 2 is turned on, the load when the pusher R4 presses the ball valve B2 for medium pressure toward the steam vent hole H2 via the packing P2 is Since the pressure is set to a load that can be increased to about 1.2 to 1.4 atm, when the second electromagnetic solenoid ES2 is ON, the intermediate pressure spherical valve B2 is the pressure in the inner pan 3. Therefore, the pressure that actually acts in the inner pot 3 is about 1.2 atm.

  By combining these two pressure adjusting mechanisms 1 and 2, it is possible to realize three pressure controls of medium pressure and high pressure including normal pressure as follows.

(1) Pressure adjustment mechanism 1: OFF, pressure adjustment mechanism 2: OFF to normal pressure (2) Pressure adjustment mechanism 1: ON, pressure adjustment mechanism 2: OFF to medium pressure (3) Pressure adjustment mechanism 1: ON, pressure adjustment mechanism 2: ON → high pressure In addition, in the steam escape passages 40, 40a to 40c, a boiling sensor (steam sensor) VS is provided separately from the pressure adjustment mechanism.

  Further, the outer peripheral side of the heat radiating plate 23 is bent at a substantially right angle to the upper side and is formed into a cylindrical wall, and a part (intermediate) of the cylindrical wall is overlapped flatly to be outside in the radial direction. A convex portion is formed in the direction, and a base portion of the first packing 25 made of rubber is fitted into the convex portion.

  The tip of the first packing 25 is in contact with the upper end of the outer peripheral edge 24a of the inner cover 24 described below.

  As shown in FIG. 2, the outer peripheral edge 24 a of the inner cover 24 is bent in a crank shape and extends horizontally from the upper and lower cylindrical walls and the upper end of the cylindrical wall outward in the radial direction. A flange portion is formed.

  And the 2nd rubber-made packing 14 is attached using the corner space between the said cylindrical wall and a flange part, as shown in FIG. The second packing 14 is fixed in such a manner that the base portion having a hook-shaped cross section is engaged with the base portion having an H-shaped cross section of the fixing frame member 27 made of synthetic resin, and extends downward from the base portion. The portion is fitted so as to be parallel to the cylindrical wall portion of the inner cover 24.

  And from the lower end of the said cylindrical wall part, the horizontal part of the predetermined | prescribed width further extended in radial direction outward is provided, and the flange of the outer peripheral edge of the opening part of the inner pot 3 mentioned later is provided in the outer peripheral end of this horizontal part. Two sets of seal pieces 14e, which are a first seal piece that comes into contact with the upper surface of the portion 3c and a second seal piece that comes into contact with the inner peripheral surface of the neck portion of the opening of the inner pot 3, are integrally provided.

  And the 2nd packing 14 of such a structure is engaged with the inner side of the outer peripheral side crank-shaped edge 24a of the said inner cover 24 through the base part of the frame member 27 mentioned above, and the handle piece part of the outer periphery. By fixing, it is fixed as shown.

  On the other hand, in the center of the front part of the upper plate 21 of the lid 2, an opening for operation panel fitting that constitutes the operation part and display part of the rice cooker, and the middle plate 20 part on the lower side, A concave groove portion for fitting the operation panel is formed, and an outer peripheral surface continuous with the outer peripheral surface of the upper plate 21 is formed in the opening and the concave groove portion, for example, an operation panel made of a transparent ABS resin (nameplate) ) 9 is fitted and covered.

  The operation panel 9 includes a substrate having a predetermined depth and a liquid crystal panel storage box on the back side of the panel portion, and a second electric substrate (a microcomputer substrate) including a microcomputer as a control means for the pressure adjusting mechanisms 1 and 2. ) 6B and the liquid crystal panel are fitted and housed in the opening of the upper plate 21 and the recessed groove of the middle plate 20. And in the central part, it has a transparent window corresponding to the display surface of the liquid crystal panel 21, and around the transparent window, a rice cooking reservation switch SW1, a rice cooking switch SW2, a heat retention switch SW3, a cancel switch SW4, Various operation keys are provided for menu switch SW5, rice selection switch SW6, clock and timer time hour / minute setting switch SW7 for specifying a rice cooking menu (for example, white rice, quick cooking, rice cake, rice porridge, brown rice and other course menus). (See FIG. 1).

  On the other hand, the shoulder member 5 forming the periphery of the opening of the rice cooker body is engaged with the upper end of the side wall 4b of the inner case 4 on the inner peripheral wall 5c side from the inner peripheral side to the outer peripheral side. The engagement convex portion provided between the inner pot support portion having an inverted U-shaped cross section forming the stepped portion 5b and the outer peripheral wall 5a of the inner pot support portion having an inverted U-shaped cross section is formed on the outer surface. It consists of a shoulder frame portion having an inverted U-shaped cross section that engages with the upper end of the case 1a, and is constructed by continuously integrating them.

  Further, the rear side of the outer case 1a made of synthetic resin is molded in a substantially H shape in plan view (not shown), and as shown in FIG. 1, the rear part between the left and right side walls parallel to the front-rear direction. A partition wall 61 is provided that extends from side to side. The front end of the side wall portion of the outer case cover 1c having a substantially U-shape in plan view is fitted (engaged) from the rear side to the left and right ends of the partition wall 61.

  Between the partition wall 61 of the outer case 1a and the inner case 4, an electrical component storage space having a high sealing property is formed so as to be partitioned from the inner case 4 side. In this electrical component storage space, there are provided a first rectifier including a IGBT, a heater driving circuit, a diode bridge for power supply voltage rectification, a smoothing circuit, and the like for driving and controlling the work coils C1, C2, a heat retaining heater and the like. An electric board (control board) 6A and an electric board cover (control board cover) 62 holding the first electric board 6A are provided in an upright direction.

  On the first electric board 6A, there are provided heat-generating parts such as IGBTs and other necessary parts, and the above-described first side on the lid 2 side through a flexible flat cable which is a connection wiring. Two electric boards (microcomputer boards) 6B are connected.

  The electric board cover 62 is detachably attached to the partition wall 61 on the outer case 1a side, for example, and the lower side of the inner case 4 on the lower side is the first and second lower side. A blower fan 29 is provided for flowing cooling air to the work coil C1 and C2 portions and the heat dissipating fin portions of the heat sink 19 of the first electric board 6A.

  The blower fan 29 includes an axial flow fan in a blow passage in a short cylindrical fan casing that is open in the vertical direction, and a blown air diversion duct to the bottom side of the inner case 4a. It is configured. Reference numeral 29a denotes an air inlet on the bottom case side.

<Rice cooking control sequence>
As already mentioned, in the case of a pressure rice cooker that cooks rice by increasing the pressure in the inner pot 3 during the rice cooking process, in the boiling maintenance process, by applying a slightly higher pressure, Moisture and heat permeate into the rice, promoting starch pregelatinization and improving the taste of rice in a relatively short time.

  However, if high pressure is continuously applied in the boiling maintaining step, the dissolution of starch on the surface of the rice into the water is also promoted, resulting in a problem that the rice becomes sticky or feels watery.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the invention of this application, the rice cooking process is executed while appropriately using a high pressure that is considerably higher than the normal pressure and a medium pressure that is relatively higher than the normal pressure as necessary, and a normal pressure that does not apply pressure is performed. In addition, by adjusting the pressure in the inner pot 3 to at least three stages of pressure, moisture and heat are infiltrated to the inside of the rice to promote starch alpha conversion, and the rice surface is sticky and watery. It is possible to cook a boiled rice with a reduced thickness.

  In this embodiment, in that case, the first stage of the boiling maintenance step, that is, the stage in which there is a sufficient amount of water in the inner pot 3 and the starch on the surface of the rice has not yet been completely gelatinized. By maintaining the high pressure in the middle of the boiling process and maintaining the medium pressure in the middle of the boiling process, moisture and heat are infiltrated into the rice to promote starch gelatinization, and the rice surface becomes sticky and watery. It is possible to effectively cook rice that is full of fluffy rice.

  The flowchart of FIG. 10 and the time chart of FIG. 11 show the configuration of the pressure rice cooking control and the control sequence as described above.

  That is, in this control, when the rice cooking switch is pressed and rice cooking is started, first, in step S1, the “water absorption step” is executed within a predetermined time t1. Then, when the water absorption is finished, the “hot temperature step” is subsequently entered, and the inner pot 3 is heated and heated, for example, with a high heating output at full power until it reaches a boiling state. This “temperature raising step” is a temperature raising step 1 (total number determination) for determining the amount of cooked rice in the inner pot 3 (rice cooking amount) from the range of increase in the inner pot temperature for a predetermined time after the start of heating at the full power. Process: After the determination of the amount of rice cooked in step S2) and the temperature raising process 1, after the boiling sensor VS detects boiling (steam) (step S3), it is also heated at full power. The temperature raising step 2 (step S4) for surely shifting to the boiling state by continuing the above, in the temperature raising step 2, both the pressure adjusting mechanisms 1 and 2 are turned on within a certain time, The state of communication with the outside is cut off, and the pressure in the inner pot 3 is quickly increased.

  Thereafter, in step S5, it is determined whether the predetermined time t2 has elapsed, and if YES, the process proceeds to the “boiling maintenance process”.

  This “boiling maintenance step” is a step of sufficiently heating the rice and water in the inner pot 3 by maintaining the boiling state, thereby converting the β starch into α. The first boiling maintenance process 1 (step S6) and the boiling maintenance process 2 (step S8) leading to dry-up after the boiling maintenance process 1 is completed.

  In boiling maintaining step 1, both the pressure adjusting mechanisms 1 and 2 are kept ON, the pressure in the inner pot 3 is maintained at a high pressure, and moisture and heat are infiltrated into the inside of the rice to make the starch alpha. To improve the taste of rice in a relatively short time.

  However, if a high pressure is continuously applied in the boiling maintaining step, the dissolution of starch on the surface of the rice into the water is promoted, so that there is a problem that the rice is finished to be sticky or feel watery.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the boiling maintenance step 1, both the pressure adjustment mechanisms 1 and 2 are turned on and boiled at a high pressure as described above. In the boiling maintenance step 2, the pressure adjustment mechanism 1 on the low pressure side remains turned on. However, the pressure adjustment mechanism 2 on the other high-pressure side is turned OFF, and the pressure in the inner pot 3 is controlled to the medium pressure level.

  In this way, the rice cooking process is carried out while properly using a high pressure sufficiently higher than the normal pressure and a relatively high medium pressure as necessary, and includes at least three levels of pressure including the normal pressure to which no pressure is applied. When the pressure in the pan 3 is adjusted, moisture and heat can penetrate into the rice to promote starch gelatinization, and the rice is cooked with less stickiness and wateriness. Can be raised.

  If the boiling maintenance control is continued in this way, the moisture will eventually decrease and the temperature of the inner pot 3 will gradually rise.

  Therefore, next, in step S9, the temperature of the inner pot 3 is detected, and it is determined whether or not the detected temperature is equal to or higher than the cooked detection temperature.

  As a result, when the answer is YES, it is determined that the cooking of the rice has been completed, and the process proceeds to the “spotting process” in steps S10 to S13.

  This “murari process” is also composed of two processes of “murara process 1” and “murara process 2”. In “murara process 1”, the high pressure side pressure adjustment mechanism 1 is turned on (steam vent hole H 1). And the high pressure side pressure adjusting mechanism 2 is turned off (the steam vent hole H2 is opened), thereby controlling the pressure in the inner pot 3 to an intermediate pressure state of about 1.05 atm. Then, the unevenness of the heating amount “weak” is controlled under the same intermediate pressure state, and when the predetermined time t4 has elapsed and YES is determined in step S11, the process proceeds to “unevening step 2”.

  In this “spotting process 2”, both the low-pressure side pressure adjustment mechanism 1 and the low-pressure side pressure adjustment mechanism 2 are turned off (both the steam vent holes H1 and H2 are opened), and the inside pan 3 communicates with the atmosphere side 1 Irregular heating control of the heating amount “weak” is performed in a normal pressure state of about 0 atm.

  And when it determines with the same state having continued for the fixed time t5 minutes by following step S13, it will transfer to a "heat retention process" after alert | reporting that the "stirring process" is complete | finished and rice cooking was completed.

  In addition, T0 and T1-T3 in FIG. 11 have shown the temperature of the inner pot 3 in each process.

  As described above, when the pressure adjusting mechanisms 1 and 2 that are normally opened and closed are provided in the steam escape passages 40 and 40a to 40c, it is possible to prevent the passages from being closed and fixed.

(Embodiment 2)
Next, FIG.12 and FIG.13 has shown the rice cooking control sequence (the flowchart and time chart) of the pressure type electric rice cooker which concerns on Embodiment 2 of this invention.

  As already mentioned, in the case of a pressure rice cooker that cooks rice by increasing the pressure in the inner pot 3 during the rice cooking process, in the boiling maintenance process, a slightly higher pressure is applied as described above. By doing so, moisture and heat penetrate into the rice and the starch is promoted to be gelatinized, and the taste of rice is improved in a relatively short time.

  However, if a high pressure is continuously applied in the boiling maintaining step, the dissolution of starch on the surface of the rice into the water is promoted, resulting in a sticky or watery rice.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the invention of this application, the rice cooking process is executed while properly using a high pressure sufficiently higher than the normal pressure and a medium pressure relatively higher than the normal pressure as necessary, and normal pressure without applying pressure. (Including 1.0 atm), by adjusting the pressure in the inner pot 3 to at least three stages of pressure, water and heat are infiltrated to the inside of the rice to promote starch alpha conversion, It is possible to cook plump rice with less stickiness and wateriness on the surface.

  And in this embodiment, in that case, there is a sufficient amount of water in the inner pot 3 especially in the first stage of the boiling maintenance step, and the starch on the surface of the rice has not yet been completely gelatinized. In the stage, the amount of heating is reduced to the inside and the high pressure similar to that in the latter stage of the heating process is maintained, so that moisture and heat are infiltrated to the inside of the rice to promote starch gelatinization. During the middle period, the surface of the rice is reduced in stickiness and wateriness by lowering to medium pressure.

  Further, in the latter stage of the boiling maintaining process, the pressure is returned to high pressure again until it is dried up, and the process proceeds to the unevenness process. And by making normal pressure for the first time in the latter part of the unevenness process, the temperature of the whole rice in the inner pot 3 in the latter part of the boiling process is higher than that at the normal pressure, thereby sweetening the rice. The tension is pulled out so that the cooking of rice can be further improved.

  The flowchart in FIG. 12 and the time chart in FIG. 13 show the control sequence of the pressure rice cooking control as described above.

  That is, in this control, when the rice cooking switch is pressed and rice cooking is started, first, the “water absorption step” is executed within a predetermined time t1 in step S1. Then, when the same water absorption time t1 has elapsed, the process proceeds to the “heating step”, and the inner pan 3 is heated and heated with a high heating output of, for example, full power (high heating amount) until it reaches a boiling state. This “temperature raising step” is a temperature raising step 1 (total number determination) for determining the amount of cooked rice in the inner pot 3 (rice cooking amount) from the range of increase in the inner pot temperature for a predetermined time after the start of heating at the full power. Step: After the determination of the amount of rice cooked in step S2) and the temperature raising step 1, after the boiling sensor VS detects boiling (steam) (step S3), the full power (heating amount) Strong), the temperature rising step 2 (step S4) for surely shifting to the boiling state is continued. In the temperature rising step 2, the pressure adjusting mechanisms 1 and 2 described above are operated for a predetermined time t2. Both the minute portions are turned on (both the steam vent holes H1 and H2 are closed), the state of communication with the outside is shut off, and the pressure in the inner pot 3 is quickly raised.

  Thereafter, in step S5, it is determined whether the predetermined time t2 has elapsed, and if YES, the process proceeds to the “boiling maintenance process”.

  This “boiling maintenance step” is basically a step of maintaining the boiling state to sufficiently heat the rice and water in the inner pot 3 to make β starch into α. In the case of the embodiment, the first boiling maintenance process 1 (step S6: t3 minutes) having a relatively long time and the boiling maintenance process 2 in the middle period before the completion of the boiling maintenance process 1 before the dry-up (step S8: t4 minutes) and subsequent boiling maintenance process 3 (step S10) until dry-up.

  In the boiling maintenance process 1, both the pressure adjusting mechanisms 1 and 2 are kept ON (both the steam vent holes H1 and H2 are closed), the pressure in the inner pot 3 is maintained at a high pressure, and moisture reaches the inside of the rice. And heat is permeated to promote the pre-gelatinization of the starch so that the taste of rice is improved in a relatively short time.

  However, if high pressure is continuously applied in the boiling maintaining step as described above, the dissolution of starch on the surface of the rice into the water is also promoted, so there is a problem that the rice is finished to be sticky or feel watery. is there.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the boiling maintenance step 1, both the pressure adjusting mechanisms 1 and 2 are turned on and boiled at a high pressure as described above, but in the subsequent boiling maintenance step 2 (the middle stage of the boiling maintenance step), While the pressure adjustment mechanism 1 is kept ON (steam vent hole H1 closed), the pressure control mechanism 2 on the low pressure side is turned OFF (steam vent hole H2 open), and the pressure in the inner pot 3 is set to the medium pressure level. To control heating. And it suppresses the stickiness and wateriness of the surface of rice.

  Then, in the latter stage of the boiling maintenance process, heating is performed until the pressure is returned to high pressure and dried up, and the process proceeds to the unevenness process. And since it becomes the normal pressure for the first time in the latter part of the unevenness process, the temperature of the whole rice in the inner pot 3 in the latter part of the sustaining process can be made higher than that at the normal pressure. This will bring out the sweetness and tension of the rice and make it even more cooked.

  If the boiling maintenance process as described above is continued, the moisture will eventually decrease and the temperature of the inner pot 3 will gradually increase.

  Therefore, next, in step S11, the temperature of the inner pot 3 is detected, and it is determined whether or not the detected temperature is equal to or higher than the cooked detection temperature.

  If the result is YES, it is determined that cooking of the rice has been completed, and the process proceeds to the “spotting process” in steps S12 to S15 as described above.

  This “murari process” is also composed of two processes of “murara process 1” and “murara process 2”. In “murara process 1”, the high pressure side pressure adjustment mechanism 1 is turned on (steam vent hole H 1). Is closed), and the pressure in the inner pot 3 is controlled to be in a high pressure state (the high pressure state is continued) by turning on the high pressure side pressure adjusting mechanism 2 (closing the steam vent hole H2). Then, uneven heating control of the heating amount “weak” is performed in the same high-pressure state, and when a predetermined time t5 has elapsed and YES is determined in step S13, the process proceeds to “irregular process 2”.

  In this “spotting process 2”, both the low-pressure side pressure adjustment mechanism 1 and the low-pressure side pressure adjustment mechanism 2 are turned off (both the steam vent holes H1 and H2 are opened), and the inside pan 3 communicates with the atmosphere side 1 Irregular heating control of the heating amount “weak” is performed in a normal pressure state of about 0 atm.

  Then, when it is determined in the subsequent step S13 that the same state has continued for a predetermined time t6, the “muramura process” is completed, and after the rice cooking has been completed, the process proceeds to the “heat retention process”.

  In this way, even during pressure cooking, the boiling maintaining process as a whole is executed while properly using high pressure and relatively high medium pressure as compared with normal pressure as necessary, and normal pressure is not applied. When the pressure in the inner pot 3 is adjusted to at least three stages including pressure, moisture and heat can penetrate into the inside of the rice to promote β-starch alpha conversion, and the rice surface is sticky And it will be able to cook rice with a plump and delicious taste, reducing wateriness.

  And in this embodiment, in that case, there is a sufficient amount of water in the inner pot 3 especially in the first stage of the boiling maintenance step, and the starch on the surface of the rice has not yet been completely gelatinized. At the stage, dropping the scale into the inside and maintaining the same high pressure as in the latter stage of the temperature raising process, the moisture and heat are infiltrated to the inside of the rice to promote starch gelatinization. In the middle period, the surface of rice is reduced in stickiness and wateriness by lowering to a medium pressure state.

  Then, in the latter stage of the boiling maintenance process, heating is performed until the pressure is returned to high pressure again to dry up, and the process proceeds directly to the unevenness process. And by making it normal pressure for the first time in the latter part of the unevenness process, the temperature of the whole rice in the inner pot 3 in the latter part of the unevenness maintaining process can be made higher than that at the normal pressure. So, it can bring out the sweetness and tension of the rice and cook more rice.

(Embodiment 3)
Next, FIG.14 and FIG.15 has shown the rice cooking control sequence (the flowchart and time chart) of the pressure type electric rice cooker which concerns on Embodiment 3 of this invention.

  As already mentioned, in the case of a pressure rice cooker that cooks rice by increasing the pressure in the inner pot 3 during execution of the rice cooking process, in the boiling maintenance process, the rice is cooked with higher pressure as described above. As a result, moisture and heat penetrate into the inside of the rice and the starch is promoted to be gelatinized, and the taste of rice is improved in a relatively short time.

  However, if a high pressure is continuously applied in the boiling maintaining step, the dissolution of starch on the surface of the rice into the water is promoted, resulting in a sticky or watery rice.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the invention of this application, as described above, the first pressure (intermediate pressure) higher than the normal pressure and the second pressure (high pressure) higher than the first pressure are properly used as necessary. While performing the rice cooking process, including the normal pressure (1.0 atm) that does not apply pressure, by adjusting the pressure in the inner pot 3 to at least three stages of pressure, water and heat penetrate into the rice It promotes the pre-gelatinization of starch, while suppressing the stickiness and wateriness of the surface of the rice so that the rice can be cooked.

  And in this embodiment, in that case, as in Embodiment 2 described above, there is a sufficient amount of water in the first stage of the boiling maintenance step, that is, the inner pot 3 and the starch on the surface of the rice. In the stage where the pregelatinization has not been carried out yet, the amount of heat is reduced to the inside, and the high pressure similar to the latter stage of the heating process is maintained to allow moisture and heat to penetrate into the interior of the rice so that the starch α However, there is a step of temporarily turning off only the pressure adjusting mechanism 2 within the predetermined time Δt seconds to lower the pressure to a low / medium pressure state. Further, in the middle stage of the subsequent boiling maintenance step, the stickiness and wateriness of the surface of the rice are suppressed by lowering to an internal pressure within a predetermined time t4 minutes.

  After that, in the latter stage of the boiling maintaining process, the pressure is again returned to the high pressure state and heated until dry-up, and the process proceeds to the unevenness process in the high pressure state. The same high pressure state is maintained in the previous step (t5 minutes) even in the unevenness process, but the normal pressure is maintained for the first time in the latter part of the unevenness process (both pressure adjustment mechanisms 1 and 2 are turned off), and the boiling maintenance process is performed. The temperature of the whole rice in the inner pot 3 in the first half of the muramura process is higher than that at normal pressure, so that the sweetness and tension of the rice can be pulled out and the cooking of the rice can be further improved. ing.

  The flowchart of FIG. 14 and the time chart of FIG. 15 show a control sequence of the pressure rice cooking control as described above.

  That is, in this control, when the rice cooking switch is pressed and rice cooking is started, first, the “water absorption step” is executed within a predetermined time t1 in step S1. Then, when the same water absorption time t1 has elapsed, the process proceeds to the “heating step”, and the inner pan 3 is heated and heated with a high heating output of, for example, full power (high heating amount) until it reaches a boiling state.

  This “temperature raising step” is a temperature raising step 1 (total number determination) for determining the amount of cooked rice in the inner pot 3 (rice cooking amount) from the range of increase in the inner pot temperature for a predetermined time after the start of heating at the full power. Step: After the determination of the amount of rice cooked in step S2) and the temperature raising step 1, after the boiling sensor VS detects boiling (steam) (step S3), the full power (heating amount) Strong), the temperature rising step 2 (step S4) for surely shifting to the boiling state is continued. In the temperature rising step 2, the pressure adjusting mechanisms 1 and 2 described above are operated for a predetermined time t2. Both the minute portions are turned on (both the steam vent holes H1 and H2 are closed), the state of communication with the outside is shut off, and the pressure in the inner pot 3 is quickly raised.

  Thereafter, in step S5, it is determined that the predetermined time t2 has elapsed.

  This “boiling maintenance step” is basically a step of maintaining the boiling state to sufficiently heat the rice and water in the inner pot 3 to make β starch into α. In the case of the embodiment, the first boiling maintenance process 1 (step S6: t3 minutes) having a relatively long time and the boiling maintenance process 2 in the middle period before the completion of the boiling maintenance process 1 before the dry-up (step S8: t4 minutes) and the boiling maintaining process 3 until dry up thereafter.

  In the boiling maintenance step 1, the heating amount is reduced from strong to medium, but the pressure adjusting mechanisms 1 and 2 are both kept ON (both the steam vent holes H1 and H2 are closed), and the pressure in the inner pot 3 is, for example, Maintaining a high pressure state of about 1.25 atmospheres, allowing moisture and heat to penetrate into the rice to promote starch pregelatinization, and improving the taste of rice in a relatively short time.

  However, if high pressure is continuously applied in the boiling maintaining step as described above, the dissolution of starch on the surface of the rice into the water is also promoted, so there is a problem that the rice is finished to be sticky or feel watery. is there.

  Moreover, if the amount of heating or the heating time is suppressed to such an extent that the surface state of the rice can be kept well, there arises a problem that the rice is finished harder or does not feel plump.

  Therefore, in the boiling maintenance step 1, the pressure adjustment mechanisms 1 and 2 are both turned on and boiled in a high pressure state as described above while the heating amount is reduced. In this embodiment, boiling is performed at this high pressure. During the execution of the maintenance process 1 (previous term), the pressure in the inner pot 3 is lowered from high pressure to medium pressure for a fixed time Δt seconds (several seconds), and immediately returned to the high pressure state to cook rice ( Step S8).

  Thus, when the pressure in the inner pot 3 is lowered from the high pressure state to the intermediate pressure state for a short time (for example, several seconds) during the boiling maintaining step 1 in the high pressure state, it is normally distributed in the lower layer of the inner pot 3. The hot water is effectively pulled up to the upper layer and evenly supplied to the whole rice, so it is possible to suppress uneven cooking of rice and improve the cooking of even more rice .

  In step S9, the pressure release mechanism time t3 in the same boiling maintaining process 1 of YES has passed, and in the subsequent boiling maintaining process 2 (mid-stage boiling maintaining process), the pressure adjusting mechanism 1 on the high pressure side is The pressure adjustment mechanism 2 on the low-pressure side is turned off (steam vent hole H2 opened), and the pressure in the inner pot 3 is lowered to an intermediate pressure level. Heating control is performed within time t4 (steps S10 and S11). And it suppresses the stickiness and wateriness of the surface of rice.

  Then, in the latter stage 3 (step S12) of the boiling maintenance process that becomes YES in step S11, the pressure is again returned to the high pressure until heating is performed.

  If such boiling maintenance process 3 is continued, the water will eventually decrease and the temperature of the inner pot 3 will gradually rise (dry up).

  Therefore, next, in step S13, the temperature of the inner pot 3 is detected, and it is determined whether or not the detected temperature is equal to or higher than the cooked detection temperature.

  As a result, when it becomes YES, it is determined that the cooking of the rice has been completed, and the process proceeds to the “spotting process” in steps S12 to S17.

  This “murari process” is also composed of two processes of “murara process 1” and “murara process 2”. In “murara process 1” of this embodiment, the high pressure side pressure adjustment mechanism 1 is turned on. The pressure in the inner pot 3 is controlled to be in a high pressure state (by closing the steam vent hole H1) and by turning on (by continuing) the low pressure side pressure adjusting mechanism 2 (also closing the steam vent hole H2). Then, uneven heating control of the heating amount “weak” is performed in the same high pressure state, and when a predetermined time t5 has elapsed and YES is determined in step S15, the process proceeds to “irregular process 2”.

  In this “spotting process 2”, the low pressure side pressure adjustment mechanism 1 and the high pressure side pressure adjustment mechanism 2 are both turned off (both the steam vent holes H1 and H2 are opened), and the inside pan 3 is communicated to the atmosphere side 1 Irregular heating control of the heating amount “weak” is performed in a normal pressure state of about 0 atm.

  And by returning to normal pressure for the first time in the latter part of the unevenness process, the temperature of the whole rice in the inner pan 3 in the latter part of the boiling maintenance process and the first part of the unevenness process can be increased from the beginning to the case of normal pressure. As it becomes possible, it will bring out the sweetness and tension of the rice so that it can be cooked even more.

  And when it is determined in the following step S17 that the uneven heating state in the normal pressure state has continued for a certain time t6 minutes, the “unevening step” is completed, and after the rice cooking is completed, “ Move to “Heat retention process”.

  Thus, even during pressure rice cooking, the boiling maintenance process as a whole is performed while properly using a high pressure higher than normal pressure and an intermediate pressure as necessary, including normal pressure that does not apply pressure, By adjusting the pressure in the inner pot 3 to three stages of pressure, moisture and heat can penetrate into the rice and promote the alpha conversion of the beta starch, while the stickiness and wateriness of the rice surface can be reduced. Suppressing, you will be able to cook rice with plump and delicious.

  And in this embodiment, in that case, there is a sufficient amount of water in the inner pot 3 especially in the first stage of the boiling maintenance step, and the starch on the surface of the rice has not yet been completely gelatinized. In the stage, the amount of heating is reduced to the inside and the high pressure similar to that in the latter stage of the heating process is maintained, so that moisture and heat are infiltrated to the inside of the rice to promote starch gelatinization. In the middle period, the surface of rice is reduced in stickiness and wateriness by lowering to a relatively low intermediate pressure.

  Then, in the latter stage of the boiling maintenance process, the pressure is returned to high pressure again until it is dried up, and the process proceeds to the first stage of the unevenness process in the same high pressure state as it is. And by making it normal pressure for the first time in the latter part of the unevenness process, the temperature of the whole rice in the inner pot 3 in the latter part of the unevenness maintaining process can be made higher than that at the normal pressure. So, it can bring out the sweetness and tension of the rice and cook more rice.

  Moreover, in this embodiment, as described above, the pressure in the inner pot 3 is changed from a high pressure to a medium pressure during the execution of the boiling maintaining step 1 (first half) at the same high pressure as in the second embodiment. It is lowered for a certain time Δt seconds (several seconds) and immediately returned to a high pressure state to cook rice.

  Thus, when the pressure in the inner pot 3 is lowered from the high pressure state to the intermediate pressure state for a short time (for example, several seconds) during the boiling maintaining step 1 in the high pressure state, it is normally distributed in the lower layer of the inner pot 3. The hot water is effectively pulled up to the upper layer and evenly supplied to the whole rice, so it is possible to suppress uneven cooking of rice and improve the cooking of even more rice .

  1 is a rice cooker body, 2 is a lid, 3 is an inner pot, 4 is an inner case, and L1 and L2 are work coils.

Claims (4)

  A rice cooker body having an inner pot, an inner pot accommodating port for accommodating the inner pot, and an inner pot heating means, a lid provided on the upper portion of the inner pot accommodating port of the rice cooker body, and a lid that can be opened and closed. Sealing means provided on the lid for sealing the opening of the inner pot when the lid is closed, a pressure adjustment mechanism provided on the lid, and a control for controlling the operation of the pressure adjustment mechanism A pressure-type electric rice cooker comprising at least two sets of the pressure adjustment mechanism, and in the boiling maintenance step, a first pressure higher than normal pressure and a pressure higher than the first pressure The pressure is characterized in that rice is cooked by adjusting the pressure in the inner pan to at least three levels of pressure, including normal pressure, and cooking while selectively using a high second pressure. Type electric rice cooker.   2. The boiling maintaining step is started at the highest second pressure, and after that, the pressure is reduced to the first pressure and then transferred to the unevenness step. Pressure type electric rice cooker.   The boiling maintaining process is started at the highest second pressure, and after that, the pressure is reduced to the first pressure lower than that, and then the pressure is increased again to the second pressure, and then the unevenness process is started. The pressure-type electric rice cooker according to claim 1, wherein   The pressure according to claim 1, 2 or 3, wherein the pressure is reduced to the first pressure state within a predetermined short time in the first half of the boiling maintenance step controlled to the second pressure state. Type electric rice cooker.

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