JP2014094072A - Electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an electric rice cooker which enhances convenience and rice cooking performance and also achieves multi-functionality and versatility of the electric rice cooker.SOLUTION: In an electric rice cooker which includes an inner pot for accommodating rice or the like, a rice cooker body which accommodates the inner pot and has an inner pot accommodating opening and an inner pot heating means, a lid body provided on an upper part of the inner pot accommodating opening of the rice cooker body to open and close, the inner pot heating means for heating the inner pot, and an inner pot heating control means for controlling a heating condition of the inner pot by the inner pot heating means and carries out the control of cooking of rice or cooking/heating, a rotating unit which is driven to rotate by a rotating drive means and corresponds to the cooking of rice, cooking, or the other intended use is provided on the lid body in such a manner to be changed.

Description

  The invention of this application relates to a configuration of an electric rice cooker including a plurality of types of rotating units that are used by being exchangeably attached to the rotation driving means, and having a rotation driving means in the lid.

  Conventionally, various improvements have been made to electric rice cookers, and the usability and rice cooking performance of recent electric rice cookers have been considerably improved.

  However, it is the same to wash the rice stored in the inner pot, add the amount of water according to the amount of rice and cook it, and washing the rice in the inner pot is a relatively complicated operation. There is a need for improvement.

  On the other hand, in the conventional electric rice cooker, by devising the arrangement of the heating means such as the work coil with respect to the inner pot or by changing the heating pattern, the convection state in the inner pot at the time of cooking is improved, Efforts are also made to improve the rice cooking performance by making the heating state uniform.

  However, there is a limit to improving the rice cooking performance by improving the heating method and the convection state, and it is difficult to obtain a sufficient convection effect especially when the amount of rice cooking is large.

  For this reason, for example, a stirring blade or a stirring arm having a folding structure that can be stored on the lower surface of the lid of the electric rice cooker is provided in part, and the stirring blade or the stirring arm automatically and manually does not need to be manually operated. While it is possible to wash rice, it is proposed to achieve better uniform heating than natural convection by stirring rice during cooking as required (for example, Patent Document 1 and Patent Document 2). See).

  However, these stirring blades or stirring arms are for washing rice or convection generation and are limited to rice cooking applications.

  On the other hand, recent electric rice cookers also have functions as cooking utensils to cook curry, stew, meat potatoes, and bread, in addition to rice cooking on the brown rice menu and rice cooking.

  Therefore, it is desirable that the stirring blades and the stirring arm can be adapted to the brown rice menu and various cooking applications if possible.

  However, the conventional stirring blade or stirring arm is configured as a spatula that is long in the vertical direction, mainly for stirring rice and water mainly in the washing and water absorption processes as described above. However, it cannot always be used effectively.

  Of course, conventionally, in the case of brown rice menu, the temperature of the water in the inner pot is maintained at a high temperature of about 70 ° C. for a predetermined time to soften the brown rice hull, and then stirred with a stirring blade, The thing which cooked it after removing itself is proposed (for example, refer patent document 3). If such a structure is adopted, even in the case of brown rice, the rice can sufficiently absorb water, and can be cooked with the outer skin removed.

  However, in the case of the present invention, a preheating process at a water temperature as high as 70 ° C., which is much higher than the normal water absorption temperature, is required, and a special control sequence must be set up, resulting in high costs.

  Moreover, since the outer skin itself is removed, the cooked rice is in a white rice state, and there is a disadvantage that it becomes a special brown rice rice in which a large number of the outer skins removed are mixed unevenly.

  In addition, a rotor blade having a small blade height is provided on the bottom side of the inner pot so that, for example, the ingredients of cooked rice can be stirred and the dough can be kneaded during baking (for example, Patent Document 4, Patent) Reference 5).

  However, these agitating blades themselves also use the same blades for cooking rice or cooking, and there is a drawback that they cannot always work effectively depending on the application.

JP-A-7-289424 JP 2012-135605 A JP 2012-110506 A JP 2011-240014 A JP 2011-229612 A

  As mentioned above, if stirring means for rice, water and other various foods in the inner pot is provided, washing rice becomes easier, and better compulsory stirring is also possible during cooking compared to natural convection. Rice cooking performance is improved, and burning during cooking can be avoided.

  However, in the above-described conventional electric rice cooker, the rotary stirring means consisting of the blades, arms, and wings is only used for all purposes as a general purpose means, and is appropriate for each application. Not.

  To achieve better rice cooking control, cooking control, and other controls, to cook truly delicious, cooked rice, and make delicious food, use a stirring unit with a structure and function that is individually adapted to each application Preferably it can be done.

  The invention of this application was made in order to solve the above-described problems, and provided with a rotation driving means on the lid, and rotated according to rice cooking or cooking or other applications rotated by the rotation driving means. It is an object of the present invention to provide an electric rice cooker that can perform an appropriate operation according to the use by providing a replaceable unit.

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

(1) Invention of Claim 1 The problem-solving means of this invention is the rice cooker main body which has the inner pot which accommodates rice etc., the inner pot accommodating port and inner pot heating means which accommodate this inner pot, and this rice cooker. A lid provided on the upper part of the inner pot receiving opening of the main body so as to be opened and closed, and an inner pot heating control means for controlling the heating state of the inner pot by the inner pot heating means, so as to perform rice cooking or cooking The electric rice cooker is characterized in that the lid is provided with a rotation driving means, and a rotating unit corresponding to rice cooking or cooking or other uses rotated by the rotation driving means is provided in a replaceable manner. .

  Thus, in an electric rice cooker, while providing a rotation drive means in the cover body part of a rice cooker, so that the rotation unit according to the rice cooking cooked by this rotation drive means or cooking other uses may be provided so that replacement | exchange is possible. Then, it will be possible to perform the necessary work by adopting the optimal rotating unit suitable for each application according to the course and menu such as rice washing, rice cooking, various cooking, inner pot washing etc., rice cooking performance, cooking This leads to improved performance and convenience.

(2) Invention of Claim 2 The problem-solving means of the present invention is characterized in that, in the structure of the problem-solving means of the invention of Claim 1, the rotating unit includes a cutting blade.

  Thus, when the rotating unit is provided with a cutting blade, for example, when applied to the above-described brown rice menu, in the rice washing process, the water absorption process, etc., a part of the outer skin is scratched, and effective water absorption from there. The effect can be realized, and it is possible to cook clean and delicious brown rice rice in the brown rice state.

(3) Invention of Claim 3 The problem-solving means of the present invention is characterized in that, in the structure of the problem-solving means of the invention of Claim 1, the rotating unit includes a rubber spatula.

  As described above, when the rotating unit is provided with a rubber spatula, the rubber spatula rotates so as to scoop the pot skin, so that it is not necessary to scorch thick dishes such as curry and stew. It is also suitable for cooking that needs to be mixed diligently, such as melting chocolate or making custard cream.

(4) Invention of Claim 4 The problem-solving means of the present invention is characterized in that, in the structure of the problem-solving means of the invention of Claim 1, the rotating unit includes a blower fan.

  As described above, when the rotating unit includes the blower fan, for example, the cooked rice is efficiently cooled and is quickly transferred to the set heat retention temperature, so that it is not necessary to lower the taste of the rice.

(5) Invention of Claim 5 The problem-solving means of the present invention is characterized in that, in the structure of the problem-solving means of the invention of Claim 1, the rotating unit includes a cleaning member.

  As described above, when the rotating unit includes the cleaning member, the inner pot can be automatically cleaned after the completion of cooking or cooking, and convenience is improved.

  As a result of the above, according to the present invention, appropriate rice cooking, cooking, and washing corresponding to the use can be performed, and the multifunctional and high performance of the electric rice cooker can be achieved. In addition, convenience is improved.

FIG. 1 is a cross-sectional view showing a left cut surface by cutting a central portion in the left-right direction showing the configuration of the electric rice cooker body according to the embodiment of the present invention in the front-rear direction. It is a front view of the electric rice cooker. It is an expanded sectional view which shows the structure of the cover main part of the electric rice cooker. It is a block diagram which shows the structure of the control circuit part of the electric rice cooker. It is a perspective view which shows the structure of the stirring blade mainly used at the washing | cleaning process, water absorption, a temperature rising process, etc. of the electric rice cooker. It is a perspective view which shows the structure of the stirring blade with a cutting blade for brown rice menus comprised based on the stirring blade of the same FIG. It is a perspective view which shows the structure of the mixing stirring blade for cooking comprised based on the stirring blade of the same FIG. It is a perspective view which shows the structure of the stirring blade for inner pot washing | cleaning comprised based on the stirring blade of the same FIG. It is a perspective view which shows the structure of the stirring blade with a cooling function comprised based on the stirring blade of FIG. It is a perspective view which shows the structure of the stirring blade with a wiper blade which takes the bottom of the inner cover lower surface in the early stage of the steaming process comprised using the stirring blade of FIG. It is a perspective view which shows the structure of the stirring blade for air (steam) ejection comprised on the basis of the stirring blade of FIG. It is a perspective view which shows the structure of the cooling fan, such as rice, comprised using the rotary body of the stirring blade of FIG. It is a perspective view which shows the structure of the rotary body which loosens the rice after the completion of the steaming slightly different from the stirring blade of FIG.

  First, FIGS. 1-3 and FIG. 4 are the rice cooker main-body part and control circuit part of the electric rice cooker which have various stirring blades which stir the rice in a inner pot, a to-be-cooked object, etc. FIG. 5 shows the basic configuration of the stirring blades among the various stirring blades.

(Overview of the rice cooker body)
As for this electric rice cooker 1, for example, an inner pot (rice cooker) 3 made of a metal plate having a clad structure capable of high-efficiency electromagnetic induction heating is employed. As the inner side (protective frame) 4 made of synthetic resin, the central part side and the side part side of the bottom part 3a of the inner pot 3 so as to wrap substantially the entire side part 3b from the bottom part 3a of the inner pot 3 ( The first and second sets of work coils C1 and C2 corresponding to the entire peripheral surface of the two places on the corner portion side) are provided, and as a heating means for keeping the inner pan 3 warm, A heat retaining heater H1 corresponding to the entire circumference of the side portion 3b is provided. And by appropriately driving and controlling them with a microcomputer control unit, an appropriate rice cooking function and a heat retaining function can be realized.

  On the other hand, timer reservation for each of these functions, selection of rice cooking and heat retention menu, operation settings such as heating amount, heating pattern, heat retention temperature, heat retention time etc. corresponding to each menu, selection setting for rice washing course, no washing rice course, It is performed by the user via various input switch groups (22a to 22g) provided on the front side operation panel 20 of the electric rice cooker 1, and finally, by the microcomputer control unit 40 of FIG. The first and second work coils C1, C2, the heat retaining heater H1, the lid heater H2, and the like are controlled.

  In addition, in the central portion of the operation panel 20, rice cooking, heat retention, non-washed rice, washed rice and other menus, courses, set warming temperature, set warming time, current time and remaining time until the completion of cooking, and other rice cooking A transparent display window 21 corresponding to the liquid crystal panel 21a for displaying various items necessary for heat insulation is provided.

(Detailed configuration of the rice cooker body)
The rice cooker body of the electric rice cooker 1 has a clad (multi-layer plate) structure including a magnetic metal plate such as a stainless steel plate capable of self-heating by the eddy current induced inside as described above, for example, as shown in FIG. An inner pot 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 bottomed cylindrical outer case 5, and a lid 2 that can be opened and closed at the upper part of the opening surface of the rice cooker body formed by integrating the outer case 5 and the inner case 4. Yes.

  A coil base 7 is provided on the lower side of the bottom 4a of the inner case 4, and an upper portion of a center portion and a side portion (corner portion) of the bottom portion 3a of the inner pot 3 is provided via a ferrite core (not shown). The first and second sets of work coils C1 and C2 in which litz wires are wound concentrically corresponding to the respective positions are respectively approximated from the center of the bottom 3a of the inner pot 3 to the side. It is provided so as to envelop the whole, thereby inducing an eddy current at the bottom of the inner pot 3 when energized to heat the whole substantially uniformly.

  One end of each of the first and second work coils C1, C2 is, for example, a power line via the IH circuit 37 and the rectifying / smoothing circuit 35a of FIG. 4, and the other end is an IGBT drive circuit (power transistor) 42. Each is connected to the collector side.

  In addition, the side case 4b of the inner case 4 is provided with a heat retaining heater H1 that functions as a heating means at the time of heat retention, so that the entire inner pot 3 is effectively and uniformly heated at the time of heat retention. Yes.

  In addition, on the front side of the inner case 4, for example, the IGBT drive circuit 42 and the heat insulation heater for driving and controlling the first and second work coils C1 and C2, the heat insulation heater H1, the lid heater H2 to be described later, and the like. A control circuit board P2 including a drive circuit 33, a lid heater drive circuit 34, a rectifying / smoothing circuit 35a including a diode bridge for power supply voltage rectification, and the like is provided upright in the vertical direction.

  Under the control circuit board P2, for example, a heat sink 9 for heat dissipation is provided in contact with the power transistor of the IGBT drive circuit 42, and a cooling fan 11 is provided under the heat sink. The cooling fan 11 causes the air sucked from the air suction grille 6a formed at the bottom of the outer case 1 to flow to the outer periphery of the inner case 4 via the heat sink 9 and the control board P2, thereby cooling the necessary heat generating part. I do.

  The outer case 5 includes, for example, a vertical cover member 5a formed of a synthetic resin material, a synthetic resin shoulder member 10 coupled to the upper end of the cover member 5a, and the cover member 5a. And a bottom member 6 made of a synthetic resin integrated with a lower end of the inner casing 4 and having a predetermined size of heat insulation and ventilation space between the bottom 4a of the inner case 4 as a whole and a bottomed tube It is configured in the shape.

  Above the front surface of the outer case 5, a substantially half-moon shaped operation panel 20 as shown in FIG. A transparent display window 21 having a sufficiently large display area, a timer rice cooking reservation switch 22a, a rice cooking start switch 22b, a cancel switch 22d, a heat retention switch 22c, a menu switch 22e, a rice washing switch 22f, a timer are provided on the operation panel 20. Various input switches such as an hour / minute setting switch 22g are provided. On the back side of the operation panel 20, a microcomputer board P1 including a switch mechanism and a microcomputer control unit 40 is provided.

  Further, a center sensor storage space portion that is concentrically penetrated in the vertical direction is formed in the central portion of the coil base 7 below the inner case 4 and can be moved up and down in the center sensor storage space portion. In this state, a center sensor S composed of an inner pan temperature detection sensor is provided in a state where it is constantly urged upward by a coil spring.

  On the other hand, reference numeral 2 denotes a lid, and the lid 2 constitutes a central portion of the vessel body and has a steam cap installation groove 2g for adjusting pressure (a recess for installing the pressure adjustment steam cap) 2g and a steam pipe fitting hole 2h. A synthetic resin cover member 2a, a synthetic resin inner frame 2b provided below the outer peripheral edge of the cover member 2a, and a steam pipe fitting hole 2h provided inside the inner frame 2b. And a heat sink 2c made of metal. An inner lid 2d is detachably provided below the heat radiating plate 2c. A packing 2e corresponding to the inner peripheral surface of the upper edge portion of the inner lid 2d is provided between the inner peripheral edge portion of the inner frame 2b and the outer peripheral edge portion of the heat radiating plate 2c. A packing 2f corresponding to the opening edge 3c of the inner pot 3 is provided. Further, a lid heater H2 for heating the upper side of the inner pot 3 is provided on the upper surface of the heat radiating plate 2c.

  The lid 2 is rotatably attached to the shoulder member 10 on the upper part of the outer case 5 via a hinge mechanism 12 and is engaged with a predetermined position of the lid 2 on the open end side. A lid opening / closing lever 13 for opening and closing the lid unit 2 in the vertical direction is provided.

  Therefore, in this structure, at the time of rice cooking, the inner pot 3 generates heat from the bottom 3a to the side 3b side by eddy current generated by driving the first and second sets of work coils C1 and C2. For example, a water absorption process in which rice rice immersed in water in the inner pot 3 acts as a heat insulating part (in the case of the present invention, as will be described later, rice stirring blades 18a and 18b are provided, and rotation control is also performed during water absorption. In fact, the heat insulation effect is effectively eliminated), and even the upper side of the inner pot 3 is heated evenly to enable uniform water absorption performance and also when the amount of cooked rice is large. The inner pot 3 is heated substantially uniformly and cooked efficiently without uneven heating.

  Moreover, at the time of heat retention, by driving the heat retaining heater H1 provided corresponding to the side 3b of the inner pot 3 and the lid heater H2 provided above the opening, the side 3b from the bottom 3a of the inner pot 3 and The entire upper part is uniformly heated with an appropriate heating amount, and heat insulation without heating unevenness is realized.

(Configuration of stirring blade and stirring blade drive unit)
Furthermore, in the center part of the said lid | cover 2, the steam cap for pressure regulation as shown in FIGS. 1-7 of Unexamined-Japanese-Patent No. 2010-284401 which is an application of this applicant, for example (FIG. 1-FIG. 1 of the same gazette). 7, an installation groove (shown as a pressure regulating member 40) (a recess for installation of a steam cap for tuning pressure) 2 g is provided. The steam cap installation groove 2g is formed by recessing a part of the synthetic resin cover member 2a substantially to the position of the heat radiating plate 2c to form a steam cap installation recess having a pressure adjusting mechanism. A steam pipe fitting hole 2h that extends through the overlapping portion of the cover member 2a and the heat radiating plate 2c in an overlapped state and extends toward the inner lid 2d is provided in the center of the bottom surface.

  In this steam pipe fitting hole 2h portion, the synthetic resin cover member 2a and the metal heat sink 2c form a circular opening extending in the vertical direction in a coaxial state. A rubber packing 2i for sealing is interposed between the two.

  In addition, a circular opening 2k having the same diameter as the steam pipe fitting hole 2h or a smaller diameter than the steam pipe fitting hole 2h is also provided in the central portion of the inner lid 2d located on the lower side coaxially with the steam pipe fitting hole 2h. Is provided.

  In the case of this electric rice cooker, using the steam cap installation groove 2g, the steam pipe fitting hole 2h, and the opening 2k of the lid body 2, for example, as shown in FIG. The stirring blade rotating unit 14 including the blades 18a and 18b and the drive motor 16 for the stirring blades 18a and 18b is mounted in a detachable (attachable and removable) state.

  In other words, in the case of this embodiment, the stirring blades 18a and 18b are, as shown in FIG. 5, for example, as a basic configuration, the disk-shaped stirring blade holding rotating body 17 having a predetermined outer diameter is mutually 180. Rotating and fixed at the lower left and right ends at different positions, and agitated via a connecting engagement shaft 17a of a predetermined length provided at the center on the upper surface side of the disk-shaped rotating body 17. It is attached to a rotary blade coupling body (intermediate member) 15 that is coupled and fixed to the motor drive shaft 16b of the blade drive motor 16, and is removably coupled and held.

  That is, the rotary blade coupling body 15 as a whole is formed of a small-diameter columnar body (or a cylindrical body) that can penetrate the steam pipe fitting hole 2h portion having the predetermined diameter from the upper side to the lower side. The upper end side connecting hole 15a portion (sleeve portion) is externally fitted and connected to the drive shaft 16b of the stirring blade drive motor 16 (for example, screwed in the orthogonal direction from the side portion after fitting), and the lower end A connecting shaft engaging hole 15b (sleeve portion) for attaching the stirring blades 18a and 18b is formed on the side.

  Then, by inserting the connecting shaft 17a portion of a predetermined length on the upper end side of the stirring blade holding rotator 17 into the hole portion of the connecting shaft engaging hole 15b, and engaging with screwing from the side surface side, As shown in FIG. 3, the stirring blades 18 a and 18 b are supported so as to be rotatable in the horizontal direction in a state where the stirring blades 18 a and 18 b have penetrated to a predetermined depth position in the inner pot 3.

  The stirring blades 18a and 18b shown in FIG. 1, FIG. 3, and FIG. 5 are in the form of a vertically long spatula suitable for stirring rice in water such as washing rice during cooking, water absorption, and temperature rising. Is formed.

  The stirring blade rotating unit 14 portion housing the stirring blade drive motor 16 has an external shape and an external shape substantially the same as the external shape and external dimensions of the conventional pressure regulating steam cap installed in the steam cap installation groove 2g described above. It has an upper motor cover 14a and a lower motor case 14b that are dimensionally fitted to each other, and a cylindrical stirring blade drive motor 16 is housed in a motor housing space formed between them. The shaft is fixed in a vertical state where the rotation shaft extends in the vertical direction and the drive shaft 16b is located on the lower side through a bowl-shaped motor fixing member 14c having a cylindrical portion 14d for supporting the motor on the lower side. It is configured.

  The motor cover 14a has the same size and shape as the cap cover of the above-described conventional pressure regulating steam cap, and has a vertical wall structure that extends upward at a predetermined height on the outer periphery of the funnel-shaped motor case 14b. The outer peripheral edge portion (cylinder wall portion) 14e is fitted through a seal member 14f such as a rubber material, and the engagement edge portion (in a double wall structure having a predetermined length and extending in an inverted U shape downwards) (Cylinder wall part) 14g is provided.

  Further, an engagement step portion that engages an outer peripheral surface side engagement convex portion on the upper end side of the motor fixing member 14c on the lower surface side closer to the center axis side of the predetermined dimension than the engagement edge portion 14g. The motor fixing member 14c having a cylindrical portion 14j for engaging is provided, and the motor fixing member 14c has an engaging convex portion of the cylindrical peripheral edge portion 14i engaged with the inner side of the cylindrical portion 14j. By being engaged with the stepped portion in a fitted state, it is securely fixed to the motor cover 14a, while it is fitted into the cylindrical portion 14d on the lower side in a vibration-absorbing manner through a thin packing member having a predetermined width, for example. The stirring blade drive motor 16 is fixed in a stable state in a fixed manner.

  On the other hand, the lower end side of the funnel-shaped motor case 14b has a larger diameter than the cylindrical portion 14d of the motor fixing member 14c and a short length in the vertical direction, and has a U-shaped cross section on the outer peripheral surface side. It is formed in a cylindrical portion 14k having a seal ring mounting groove, and a fitting seal ring 141 is fitted and fixed to the seal ring mounting groove having a U-shaped cross section on the outer peripheral surface side. And, through the elastic seal ring 141, the steam pipe fitting hole 2h is detachably fitted and fixed from above.

  Therefore, in the case of the same configuration, the stirring blade rotating unit 14 in the state of FIG. 3 in which only the rotating blade coupling body 15 is connected and integrated with the motor drive shaft 16b without connecting the stirring blades 18a and 18b is necessary. Accordingly, instead of the conventional steam cap for pressure regulation (or by temporarily removing the steam cap), the lid 2 can be installed in a removable state in the steam pipe fitting hole 2h portion. After the installation, the lid body 2 is opened, the inner lid 2d is removed, and the stirring blades 18a and 18b can be attached to the lower end side of the rotating blade coupling body 15 projecting downward in the same state from the back side. .

  Then, after attaching the inner lid 2d, the lid body 2 is closed. For example, when the rice washing switch 22f in the operation panel 20 portion of FIG. 2 is turned on (the automatic rice washing course is selected), the stirring blades 18a, 18b rotates at a predetermined speed, for example, water and rice in the inner pot 3 accommodated up to a desired water level ML portion in FIG. 1 are stirred.

  As a result, the rice in the inner pot 3 is automatically and firmly washed by the stirring blades 18a and 18b. Then, after the washing operation is completed, the lid is opened manually, the inner pot 3 is taken out, the dirty water is discarded, and a necessary amount of new water is added to cook rice.

  In the case of the present invention, for example, as an example, when the rice cooking start switch 22b is pushed in the state in which water has been newly added after the completion of the washing, the water absorption process is started. The amount of rice in the inner pot 3, that is, the total number is determined based on the magnitude of the driving load (rotational load) acting on the stirring blade drive motor 16 at that time by rotating the 18 a and 18 b. .

  And after that, according to the total number determined here, if necessary, the water absorption, temperature rise, boiling maintenance, cooking, and steaming are controlled, and the rice is cooked deliciously. .

  In addition, the stirring blades 18a and 18b in FIG. 5 are rotated at a rotational speed and a rotational speed according to the total number and the process in the water absorption process and the temperature rising process as necessary. It enables truly uniform heating in a floating state that does not stay at the bottom of the water and improves water absorption performance and temperature rise performance as much as possible. Moreover, in that case, the same rotation control is made more effective according to the rice cooking menu, for example.

  Further, the same control as this is not limited to the case of the rice washing course, but is also adopted in the case of the no washing rice course.

  Further, even during automatic rice washing by the stirring blades 18a and 18b when the rice washing switch 22f is pressed, the total number is determined by the first rotation, and thereafter the optimal rotation number and rotation speed according to the determined total number are determined. An efficient method of washing rice is also employed.

  1 and 3, the power supply terminal 16a portion at the upper end of the agitating blade drive motor 16 is supplied with operating power and control signals by various methods, but the steam pipe fitting hole 2h portion. When the motor case 14b is fitted, the power supply terminal and the control terminal from the required part in the lid 2 are connected to the desired connector (pin plug or the like), and the power supply and control signal are input. Is output.

  In addition, the above-described stirring blades 18a and 18b may be coated with an antibacterial material or an antibacterial agent, for example. If it does so, the anti-corrosion function of the rice after cooking can be improved.

  Further, in the case of the configuration of the present invention, when the stirring blades 18a and 18b are used in the water absorption process, the temperature raising process, the boiling maintenance process, etc., other than the rice washing process (otherwise, the steam once removed) In order to reattach the cap), the above-described stirring blade rotating unit 14 (the space in the motor cover 14a and the motor case 14b) is provided with a pressure-regulating mechanism similar to the conventional one, or the lid 2 It is set as the structure which provided the steam cap for pressure regulation similar to the past in the spare space part of a rear part.

(Configuration of control circuit part)
Next, FIG. 4 shows a configuration of a control circuit portion that performs control of automatic rice washing, rice cooking, cooking, heat insulation, and the like of the rice cooker body configured as described above.

  The control circuit includes a microcomputer control unit 40 for output control that controls the outputs of the first and second work coils C1, C2, the heat retaining heater H1, the lid heater H2, and the like from the AC power source 30 side. A temperature detecting circuit 38 using a rectifying / smoothing circuit 35a, first and second work coils C1, C2, IGBT, choke coil, resonance circuit, etc., a DC20V power source 36, and a center sensor S in the power source circuit section. , Input voltage detection circuit 39, microcomputer power supply circuit 41, IGBT drive circuit 42, input current detection circuit 43, power supply voltage zero cross detection circuit 44, reset circuit 48, heat insulation heater drive circuit 33, lid heater drive circuit 34, stirring blade 18a , 18b, a drive circuit 26A for the drive motor 16, and a load detection circuit 26 for detecting the drive load of the stirring blade drive motor 16. , The fan motor drive circuit 26B of the blower fan 11, the main clock signal generating circuit 45, EEPROM 46 or the like are provided respectively, which are respectively connected to the microcomputer control unit 40 as shown.

  The microcomputer control unit 40 further includes a liquid crystal panel 21a on the microcomputer board P1, a rice cooking reservation switch 22a for timer rice cooking, a rice cooking start switch 22b, a heat retention switch 22c, a cancel switch 22d, and a menu switch 22e for selecting a rice cooking menu. The rice washing switch 22f for selecting an automatic rice washing course using the rotation of the stirring blades and the timer / hour setting hour / minute setting switch 22g are also connected to the microcomputer control unit 40, respectively.

  Then, the microcomputer control unit 40 determines the driving state and the rotational speed of the agitating blades 18a and 18b based on the detection values of the detection circuits and the like, the operation of various operation switches, and the setting input. Heating means such as second work coils C1, C2, heat retaining heater H1, lid heater H2, etc., driving state, driving output, driving state and driving speed of cooling fan 11 driving motor, rice cooking, cooking process, heat retaining process, etc. Depending on the desired control.

  Next, FIGS. 6 to 13 are used in place of the stirring blades 18a and 18b which are the basis of FIG. 5 described above, and the brown rice and the cooked food in the inner pot 3 are stirred, or the inner pot 3 is cooled. The structure of the various stirring blades in the embodiment of this invention to wash | clean etc. and the rotary body is each shown.

(Configurations of interchangeable rotary blades)
As described above, the electric rice cooker as described above has a function as a cooking utensil for making curry, stew, soup, meat potato, and baking bread.

  However, as described above, the stirring blades 18a and 18b shown in FIG. 5 are configured in the shape of a spatula that is long in the vertical direction, mainly focusing on stirring rice and water in the washing and water absorption processes. In the case of other uses, it cannot always be used effectively.

  Therefore, in this embodiment, for example, on the basis of the configuration of the stirring blades 18a and 18b in FIG. 5 described above, the configurations according to various applications as described below are arbitrarily adopted and used by replacing them. To be able to.

(A) Stirrer blades with cutting blades for improving water absorption during brown rice cooking This stirrer blade has small blades 19a on both sides of the lower part of each of the above-described stirrer blades 18a and 18b in FIG. 19a, 19b, 19b are provided, and the outer ends of the small blades 19a, 19b on either side thereof are used as cutting blades. For example, during rice agitation during the water absorption process, a part of the brown rice skin underwater by the cutting blades. A feature is that a water cut is made in the same part to facilitate the intrusion of water from the same part and to improve the water absorption effect.

  In this case, for example, the stirring blade driving motor 16 is reversibly rotated reversely at regular time intervals to improve the cutting blade effect.

  Further, among the small blades 19a, 19a, 19b, and 19b, the one on the one side without a cutting blade is, for example, a soft shape for stirring rice without damaging it.

  And when cooking brown rice, while rotating forward and mixing the rice, occasionally reverse rotation to damage the brown rice and cook the rice while promoting water absorption.

  The above effects can be changed depending on the shape of the blade. Therefore, if there is another shape of blade for replacement, the function is further expanded.

  Furthermore, the rotation direction can be changed by a menu.

  With such a configuration, it is possible to effectively improve the water absorption effect in the case of the brown rice cooking menu, and it is possible to cook brown rice quickly and plumply in the brown rice state. You can also cook crushed rice that is eaten overseas (for example, in Vietnam, rice is crushed before cooking).

  Moreover, if it carries out as mentioned above, a blender function can be added to the electric rice cooker as a cooking device, and the menu which can be cooked will be expanded.

  In this case, the small blades having the cutting blades may be formed not only on one side but on both sides.

(B) Non-stick cooking stirring blade This stirring blade is based on the configuration of the spatula-shaped stirring blades 18a and 18b in FIG. 5 as shown in FIG. A wide range of rubber spatula 23a, 23b for stirring is provided at the bottom, and the cooked food, such as curry and stew, that is easy to burn, is scraped off the inner peripheral surface of the inner pan 3 to maintain a constant rotational speed. It is characterized by the fact that it is agitated.

  This agitation control is set, for example, as a “warming course” of a cooked product, for example, stirring while driving the first and second work coils C1 and C2, the heat retaining heater H1, and the lid heater H2 with a predetermined output. The blades 18a and 18b are rotated at a desired rotational speed.

  According to such a configuration, even in the case of a cooking menu that tends to burn, such as curry or stew, it can be deliciously finished without burning.

  In addition, even a non-viscous thing such as soup, if it is large, is better to stir to prevent warming and is effective in such a case.

(C) Washing stirring blade provided with a cleaning member for cleaning the inner pot This stirring blade is based on the structure of the spatula-shaped stirring blades 18a and 18b in FIG. 5 as shown in FIG. Sponge members 24a24b having a predetermined width in the radial direction at the lower portions of the stirring blades 18a, 18b and being pressed against the side 3b and the bottom 3a of the inner pot 3 and extending to the vicinity of the center of the inner pot 3 on the lower end side. Is provided.

  According to such a configuration, for example, the sponge member 24a24b can quickly clean the inside (bottom part 3a and side part 3b) of the inner pot 3 containing water / detergent after the completion of cooking / warming, by rotating the sponge member 24a24b. .

  In this case, the bottom 3a and the side 3b of the inner pot 3 of the sponge member 24a24b are formed on the concave and convex surface portions 24c, 24c, 24d, and 24d, and effectively remove dirt with an appropriate pressure contact force. The same is true for washing after cooking such as curry and stew.

  As an automatic cleaning course, a cleaning switch is provided to enable selection.

(D) Inner pan cooling rotary blade As shown in FIG. 9, for example, this rotary blade is based on the configuration of the stirring blades 18a and 18b in FIG. For example, the cooling portions 25a and 25b having a Peltier function or the like are used to cool the cooked food in the inner pot 3, and the like.

  When such a cooling function is provided, cooking uses are greatly expanded. In addition, the taste of the cooked rice is improved.

  Furthermore, when the stirring body is provided with a cooling function in this way, it is possible to perform reserved rice cooking even in a cooked menu that could not be reserved rice cooking in order to prevent corruption of ingredients.

(E) Rotating blade with a wiper blade for dew removal As shown in FIG. 10, for example, the rotating blade is based on the configuration of the spatula-shaped stirring blades 18a and 18b in FIG. Rubber wiper blades 26a and 26b that lightly contact the lower surface of the inner lid 2d to remove dew generated on the lower surface of the inner lid 2d are provided on the upper portion of the disk-shaped rotating body 17 that supports the 18b. It is what.

  According to such a configuration, in addition to the above-described rice washing and other functions, the dew on the lower surface of the inner lid 2d, which is likely to occur in the first half of the steaming process, can be removed, and the occurrence of white blurring of rice can be prevented.

  In this case, for example, the stirring blades 18a and 18b are configured to be foldable on the lower surface side of the rotating body 17 and are preliminarily folded at a predetermined stage before the steaming process.

  In addition, dew is also generated on the lower surface of the rotating body 17, and this dew is blown off in the outer peripheral direction by centrifugal force due to the rotation of the rotating body 17, and evaporates by heating from the side surface by the heat retaining heater H 1, and falls on the rice There is nothing.

(F) Stirring blade with air (steam) ejection function This stirring blade is based on the configuration of the spatula-shaped stirring blades 18a and 18b of FIG. 5 as shown in FIG. 11, for example. The blades 18a and 18b are hollow cavity blades having an elliptical cross section, and a large number of air ejection openings 27a and 27b are provided at the lower end thereof. It is characterized by improving the effect, the water absorption effect in the water absorption step, the temperature raising step, the convection, mixing and stirring effects in the boiling maintenance step.

  In addition, in the cooking process or the like, it is also possible to stop the rotation of the stirring blades 18a and 18b themselves and to achieve a gentle convection promoting action only by air (steam) ejection.

  In this case, the air (steam) to be blown out is not external air but high-temperature steam in the inner pot 3 sucked from an inlet (not shown) provided in the rotating body 17 portion, and has high thermal efficiency.

(G) Rice cooling fan (fan)
For example, as shown in FIG. 12, the rotary blades remove the blades 18a and 18b from the spatula stirring blades 18a and 18b shown in FIG. 5 and replace the spatula stirring blades 18a and 18b. Further, a propeller fan 28 for cooling the rice is provided.

  Thus, when the stirring blade rotating unit 14 is provided with a cooling fan, for example, the cooked rice is efficiently cooled and quickly transferred to the set heat retention temperature, so that the taste of the rice is not deteriorated. I'll do it. It can also be used when sushi rice is cooled with a fan. Furthermore, when wanting to cook rice continuously, the rice cooker main body can be cooled quickly and the next rice cooking can be started quickly.

  In cooling, for example, as an example, with the lid 2 half-opened, air is sent from the lid 2 side to the inner pot 3 so that it can be cooled.

  Further, in this case, the blades 28a and 28b of the propeller fan 28 have blade angles of a certain value or more, and, for example, when rotated at a low speed, they are suitable for cooling rice. Rotating at, it is possible to form a vortex in the direction of fan rotation in the water in the inner pot 3, and in the water absorption process, temperature rise, and boiling maintenance process, stirring and convection instead of the stirring blades 18a and 18b described above. A promotion effect can be obtained.

(H) Concave and convex plate type rotary blade (rotary body)
For example, as shown in FIG. 13, the rotating blade (rotating body) 29 has an upper end of a plate-like body 29 a having a predetermined width and having an arcuate cross section corresponding to the curvature of the inner peripheral surface of the side portion 3 b and the bottom portion 3 a of the inner pot 3. A flange portion 29c for engagement is formed on the side, serrated irregularities 29b, 29b,... Having predetermined dimensions are formed on the inner peripheral surface side, and an arc portion 29d is formed on the lower end side along the rounded surface of the outer periphery of the inner pot 3 bottom 3a. The rotary blade 29 is rotationally driven along the inner peripheral surface of the inner pot 3 by a predetermined driving means.

  This driving is automatically performed, for example, at each of the steps of water absorption, temperature rise, and boiling maintenance, when steaming is completed, or when the transition to the heat retaining process is completed.

  As already mentioned, the current electric rice cooker has some cooking unevenness.

  Therefore, for example, in the water absorption process, in the temperature rising process and the boiling maintenance process, the rotating blades 29 are rotated along the inner pot 3 at a predetermined speed higher than that, respectively. Stir rice and water to achieve as uniform heating as possible in each step to eliminate uneven cooking.

  On the other hand, the knack for maintaining deliciously cooked rice is to loosen the cooked rice, for example, and to form a gap with the side 3b of the inner pot 3 and place it in a mountain shape. When placed in this way, excess water is removed, the rice becomes plump, and the dew that forms on the side of the inner pot 3 does not get sticky and can be eaten deliciously even while keeping warm.

  Therefore, for example, when the steaming process is completed or the process moves to the heat retaining process, the rotary blade (rotary body) 29 is automatically rotated (for example, 1 to 2 rotations).

  Then, as above-mentioned, the above-mentioned uneven | corrugated | grooved part 29b, 29b ... loosens the whole rice from the bottom part of the inner pot 3 to the upper part moderately, and the clearance gap is formed between the inner pot inner peripheral surfaces. Maintained deliciously.

  Furthermore, in the case of the same structure, the convex part of the said uneven | corrugated | grooved part 29b can also be utilized for a water quantity scale.

  1: electric rice cooker, 2: lid, 2a: cover member, 2b: inner frame, 2c: heat sink, 2d: inner lid, 2e: packing, 2f: packing, 2g: steam cap unit installation groove, 2h: steam Cap unit fitting hole, 3: inner pot, 3a: inner pot bottom, 3b: inner pot side, 4: inner case, 4a: inner case bottom, 4b: inner case side, 5: outer case, 5a: outer Case cylindrical member, 6: bottom member, 6a: air suction grille, 13: lid opening / closing lever, 14: stirring blade drive unit, 14a: motor cap, 14b: motor case, 14c: motor fixing component, 14d: motor holding 15: rotating blade connecting body, 15a: upper end side connecting hole, 15b: lower end side connecting hole, 16: stirring blade drive motor, 16a: power terminal, 16b: motor driving shaft, 17: holding blade holding Rotating body, 17a: Connection engagement shaft, 18a, 18b: stirring blade, 19a, 19b: cutting blade, 20: operation panel, 21: display window, 21a: liquid crystal panel, 22a: rice cooking reservation switch, 22b: rice cooking start switch, 22c: heat retention switch 22d: cancel switch, 22e: menu switch, 22f: rice washing switch, 22g: hour / minute switch for timer reservation time setting, 23a, 23b: rubber spatula, 24a, 24b: sponge member, 25a, 25b: cooling section, 27a, 27b: opening for air ejection, 28: propeller fan, 29: rotating blade (rotary body), P1: microcomputer board, P2: control board, S: center sensor, C1, C2: first and second workpieces It is a coil.

Claims (5)

  A rice cooker body having an inner pot for storing rice, etc., an inner pot receiving port for storing the inner pot and inner pot heating means, and an upper portion of the inner pot receiving port of the rice cooker body were provided to be openable and closable. In an electric rice cooker comprising a lid and an inner pot heating control means for controlling the heating state of the inner pot by the inner pot heating means, in the electric rice cooker configured to perform rice cooking or cooking, the lid is provided with a rotation driving means. An electric rice cooker characterized in that it is provided with a replaceable rotating unit according to rice cooking or cooking or other uses that is rotationally driven by the rotational driving means.   The electric rice cooker according to claim 1, wherein the rotating unit includes a cutting blade.   The electric rice cooker according to claim 1, wherein the rotating unit includes a rubber spatula.   The electric rice cooker according to claim 1, wherein the rotation unit includes a blower fan.   The electric rice cooker according to claim 1, wherein the rotating unit includes a cleaning member.

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