JP2015217055A - rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide further tasty rice by appropriately controlling an amount of water vapor remaining inside an inner pot when cooking has been finished, according to an amount of rice to be cooked.SOLUTION: A rice cooker includes: a body; an inner pot which can be detachably accommodated in the body, and in which rice, which is an object to be heated, is put; a vacuum vessel with a vacuum layer that covers the side outer periphery of the inner pot; induction heating means 4 for heating the inner pot from the bottom face; a temperature sensor 5 for detecting the temperature of the bottom face of the inner pot; a dough heater provided between the inner pot and the vacuum vessel consisting of a resistance heating element that can heat the side face of the inner pot; and a control part for controlling the induction heating means 4 and the dough heater based on the temperature information from the temperature sensor 5 according to an amount of rice to be cooked and a rice cooking process. The control part executes control so as to heat the side face of the inner pot to the temperature of 100°C or higher in a steaming process of the rice cooking process.

Description

  The present invention relates to a 5.5-cooked rice cooker that can cook 1 to 2 deliciously.

  The conventional induction heating type rice cooker cooked at 5.5 go can cook rice by adjusting the heating automatically from 0.5 go to 5.5 go. However, when cooking rice with different sizes of 0.5 to 5.5 in the same size inner pot, the difference in rice convection due to different rice heights depending on the amount. Because of this, a difference occurs in the cooking depending on the amount of rice cooked. Therefore, as shown in FIG. 2 of Patent Document 1, a small amount (2 go or less) button is provided in addition to the rice cooking button so that the control for small amount cooking can be selected when cooking a small amount of rice. In addition, the temperature of the inner pot after cooking is below a specific temperature so that water vapor remaining in the space from the upper surface of the inner pot to the inner lid that closes the upper opening of the inner pot does not condense on the surface of the inner pot. An upper heater (dough heater) that can be heated to such an extent that it does not decrease is provided.

JP 2013-22334 A

  In the induction heating type rice cooker of 5.5 go cooking shown in the above-mentioned patent document, the smaller the amount of rice cooked (1 go to 2 go), the lower the rice height of the inner pot, and from the upper surface of the rice to the inner pot There is a problem that the space (volume) to the inner lid that closes the upper opening of the space increases, and the amount of water vapor remaining in the space also increases.

  The present invention has been made to solve the above problems, and employs, for example, the configurations described in the claims.

  ADVANTAGE OF THE INVENTION According to this invention, according to the amount of rice cooking, the quantity of the water vapor | steam remaining in the inner pot at the time of cooking rice can be controlled to an appropriate quantity, and a more delicious rice can be provided.

It is the whole rice cooker cross-sectional view which shows one Example of this invention. Example of rice cooking process Control configuration diagram of the embodiment

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is an overall cross-sectional view of an induction heating rice cooker. FIG. 2 is a rice cooking process diagram showing an energized state during rice cooking. FIG. 3 is a control block diagram of the induction heating rice cooker.

  1 is the main body of the rice cooker, 2 is the inner pot, 3 is the lid, 4 is the induction heating means, 5 is the temperature sensor, 6 is the solenoid, 7 is the rod, 8 is the pressure ball, 9 is the boiling detection means, 16 is the opening means , 17 is a pressure adjusting means, 12 is a control unit, 13 is a vacuum vessel that requires an opening in both the upper and lower portions and forms a vacuum layer inside, 14 is a dough heater, and 15 is an inner lid is there.

  The structure is such that an inner pot 2 for storing rice to be heated is detachably inserted into the main body 1, and its upper opening is covered with an openable / closable lid 3, and the upper opening of the inner pot 2 is covered with the lid 3. An inner lid 15 that closes the part is provided.

  The main body 1 is provided with a disc-shaped 1400 W induction heating means 4 at a position facing the bottom surface of the inner pot 2, and a vacuum vessel 13 provided with a vacuum layer on the outer peripheral portion of the side surface of the inner pot 2 by the inner pot. 2 is covered, and a dough heater 14 for heating the upper side of the inner pot 2 is provided between the inner pot 2 and the vacuum vessel 13. Further, a bottom plate made of a heat-resistant resin (not shown) is provided between the inner hook 2 and the induction heating means 4 so that the inner hook 2 is not cooled when the induction heating means 4 is cooled by the illustrated inner cooling fan. It is partitioned.

  The dough heater 14 uses a heater with power consumption of about 80 W so that the rice in the inner pot 2 can be heated to 100 ° C. or higher when cooked, and the power consumption during heating can be changed by the control unit 12 described later. It is like that.

  The lid 3 has a pressure ball 8 necessary for regulating the pressure in the inner pot 2 by closing or opening an outlet 15a that discharges steam generated during rice cooking to the outside of the main body, and the pressure ball 8 It is composed of a rod 7 for disabling the pressure regulating function and opening the outlet 15a and a solenoid 6 for operating the rod 7, and the solenoid 6 is controlled by the control unit 12. Normally, the rod 7 is in a state where the steam outlet 15a is opened while the pressure ball 8 is being pushed. When the solenoid 6 is operated, the rod 7 is pulled to the solenoid 6 side, and the pressure ball 8 blocks the steam outlet 15a, and steam is generated inside the inner pot 2, thereby increasing the pressure. The pressure adjusting means 17 is a state in which pressure is applied by covering the steam outlet 15a with a pressure ball. A means for opening the steam outlet 15 a by pushing the pressure ball 8 with the rod 7 is referred to as an opening means 16.

  The main body abuts on the bottom of the inner pot 2 and the temperature sensor 5 detects the temperature of the inner pot 2, and the lid 3 detects the temperature of the inner lid 15 or steam discharged at the time of rice cooking to determine the state of rice cooking. Boiling detection means 9 for detection is provided, and temperature information obtained from the temperature sensor 5 and the boiling detection means is input to the control unit 12 to control the electric power of the induction heating means 4 and the dough heater 14.

  In the above structure, the effect | action is demonstrated and divided into the preheating process which is a rice cooking process, a heating process, a steaming process, and a heat retention process.

  When cooking rice, the user puts rice and an appropriate amount of water into the inner pot 2 and inserts them into the main body 1 to operate the rice cooking switch (not shown) of the operation unit to start cooking.

  If the control part 12 detects operation of the rice cooking switch, the inner pot 2 will be heated by the induction heating means 4, and as shown in FIG. 2, the water temperature inside the inner pot 2 will rise and a preheating process will start.

  In the preheating step, water is absorbed by the rice. When the water temperature is 60 ° C. or lower, the water is absorbed to about 30% (ratio of the weight of water in the weight of rice) by immersing the rice in water. Above this, water cannot be absorbed even if left for a long time. In general, the reason why rice is soaked in water is to allow the rice to absorb water sufficiently (up to 30%) before cooking. In this process, the higher the water temperature, the faster the water is absorbed. Preheating is performed so that the rice cooker can be operated immediately after sharpening the rice, and the water temperature is heated to below 60 ° C for a short time. In addition, a process for efficiently absorbing water up to 30% is provided.

  In the preheating process, the induction heating unit 4 is heated by the induction heating unit 4, and the induction heating unit 4 is controlled by the control unit 12 while monitoring the temperature by the temperature sensor 5 so as to keep the water temperature at 60 ° C. or lower.

  In the next heating step, heating is performed by the induction heating means 4 until the water in the inner pot 2 is boiled, and at the same time, the pressure adjusting means 17 is operated so as not to push the pressure ball 8 with the rod 7. After the start of pressure regulation, as the heating proceeds, the pressure increases due to the vapor pressure of the water in the inner pot 2 and the rice temperature can be heated to 100 degrees or more. At this time, since the boiling point of water is 100 degrees in a rice cooker without the pressure adjusting means 17, it cannot be set to 100 degrees or more.

  In this embodiment, because the rice cooker is provided with the pressure adjusting means 17, the boiling point of the water in the inner pot 2 is raised to 100 ° C. or more by heating the inner pot 2 with the induction heating means 4, and the temperature of the rice temperature is also increased. Can be raised.

  Moreover, the boiling detection means is controlled by the temperature of the inner lid 15 heated by the steam generated by boiling the water in the inner pot 2 and the temperature of the steam that is increased by the generated steam and leaked from the pressure adjusting means 17. Detect boiling.

  Then, when boiling continues and the water in the inner pot 2 runs out, the temperature of the bottom surface of the inner pot 2 rises abruptly due to dry-up, so that the temperature sensor 5 detects this temperature and the controller 12 runs out of water. Is detected.

  In the steaming process, in order to keep the temperature of the side surface of the inner pot 2 at a high temperature of 100 ° C. or higher, the induction heating means 4 and the dough heater 14 are operated by the control unit 12 so that the temperature of the rice inside the inner pot 2 is kept high. To do.

  In particular, when cooking a small amount of rice, the amount of water vapor remaining with respect to the amount of rice is large, so a difference in the amount of water tends to occur between the surface side and the bottom side of the rice. Therefore, a dough heater 14 made of a resistance heating element capable of heating the temperature of the rice to 100 ° C. or higher is provided inside the vacuum vessel 13 to heat the side surface of the inner pot 2. The specification of the dough heater 14 is a resistance-type heating element that has a saturation temperature enough to maintain the rice at 110 to 150 ° C. in a fully energized state. Since the dough heater 14 is provided inside the vacuum vessel 13, even if the dough heater 14 generates heat to a high temperature, for example, the control unit 12 provided on the outer periphery of the vacuum vessel 13 is not adversely affected. In addition, since the heat generated by the dough heater 14 does not leak to the outside of the vacuum vessel 13, the inner pot 2 can be heated efficiently. Therefore, even with a low power consumption heater, the upper portion of the rice is kept at a high temperature of 100 ° C or higher for a certain time or more. Can be easily heated.

  By doing so, especially when cooking a small amount, the side surface of the inner pot 2 can be heated to 100 ° C. or higher by the dough heater 14 and the steam in the space can be heated to a high temperature to obtain dry superheated steam. This eliminates the difference in the amount of water between the top and bottom of the rice, making it possible to cook deliciously even with a small amount of rice.

  Further, in the latter half of the steaming process, the electric power of the dough heater 14 is reduced by about 30% within the range in which the temperature of the rice can be maintained at 100 ° C. or higher by using the heat retaining characteristics of the vacuum vessel 13 so that an energy saving effect can be obtained.

  Furthermore, for small-scale rice cooking, a button for 1-go rice cooking and a button for 2-go rice cooking are provided, and control of induction heating means 4 and dough heater 14 at the time of rice cooking is provided exclusively for 1 go and 2 go, and delicious rice It is possible to finely control the ideal temperature rise rate of heating during the heating process, the ideal temperature of the steaming process and the time for maintaining the ideal temperature.

  According to the said Example, according to the amount of rice cooking, the quantity of the water vapor | steam which remains in the inner pot at the time of cooking rice can be controlled to an appropriate quantity, and a more delicious rice can be provided.

DESCRIPTION OF SYMBOLS 1 ... Main body 2 ... Inner pot 4 ... Induction heating means 5 ... Temperature sensor 9 ... After boiling detection means 12 ... Control part 13 ... Vacuum container 14 ... Dough heater

Claims (1)

The body,
An inner pot that can be detachably stored in the main body and contains rice to be heated;
A vacuum vessel provided with a vacuum layer covering the outer periphery of the side surface of the inner pot;
Induction heating means for heating the inner pot from the bottom;
A temperature sensor for detecting the temperature of the bottom surface of the inner hook;
A dough heater comprising a resistance heating element that is provided between the inner pot and the vacuum vessel and that can heat a side surface of the inner pot;
A control unit that controls the induction heating means and the dough heater based on temperature information from the temperature sensor according to the amount of rice cooking and the rice cooking process,
The said control part controls so that the temperature of the side surface of the said inner pot may be heated to 100 degreeC or more at the time of the steaming process of the said rice cooking process.