JP2015217056A - rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker that can make scorched rice on the bottom face and the side face of an inner pot.SOLUTION: A rice cooker includes: a body 1; an inner pot 2 which can be detachably accommodated in the body 1, and in which rice, which is an object to be heated, is put; a vacuum vessel 13 with a vacuum layer that covers the side outer periphery of the inner pot 2; induction heating means 4 for heating the inner pot 2 from the bottom face; a temperature sensor 5 for detecting the temperature of the bottom face of the inner pot 2; a dough heater 14 provided between the inner pot 2 and the vacuum vessel 13 consisting of a resistance heating element that can heat the side face of the inner pot 2; and a control part for controlling the induction heating means 4 and the dough heater 14 so that the temperature of the bottom face and the side face of the inner pot 2 exceeds 100°C based on the temperature information detected by the temperature sensor 5.

Description

  The present invention relates to a rice cooker that can make a large amount of rice.

  Conventional rice cookers make rice cakes by heating the heating means provided below the inner pot (inner pot) within the range that can be heated by the heating means provided below the inner pot from the bottom to the side.

JP2013-39321A

  We provide rice cookers that can make a lot of rice cake by making rice cake on the bottom and further sides of the inner pot.

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

  According to the present invention, the side surface of the inner hook can also be made ghost.

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 the outer peripheral portion of the side surface of the inner pot 2 is covered with a vacuum vessel 13 provided with a vacuum layer. 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, between the inner hook 2 and the induction heating means 4, a cooling air from a cooling fan (not shown) is used to cool the induction heating means 4 from a heat resistant resin (not shown) so as not to cool the inner hook 2. It is partitioned by a bottom plate.

  The dough heater 14 is a heater that consumes about 80 W of power so that the inner pot 2 can be heated together with the induction heating means 4 and the rice on the side of the inner pot 2 can be heated to a maximum of about 150 ° C. (average of about 130 ° C.). The power consumption during heating can be varied by the control unit 12 described later.

  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. 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 operates, the rod 7 is pulled to the solenoid 6 side, the pressure ball 8 blocks the steam outlet 15a, and steam is generated inside the inner pot 2 to increase 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. Further, a means for detecting the boiling when water boils inside the inner pot 2 is referred to as a boiling detecting means 9.

  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 for detecting is provided, and temperature information obtained from the temperature sensor 5 and the boiling detection means 9 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 sufficiently absorb water (up to 30%) before cooking rice. 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 regulating means 17, the boiling point of the water in the inner pot 2 can be raised to 100 degrees or more by heating the inner pot 2 with the induction heating means 4, and at the same time, The temperature can also 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 step, the pressure adjusting means 17 is opened so that the steam in the inner pot 2 can be exhausted to the outside of the main body 1, and the induction heating means 4 provided below the inner pot 2 and the dough heater 14 provided on the side face are provided. The induction heating means 4 and the dough heater 14 are controlled so as to keep the temperature of the bottom and side surfaces of the inner pot 2 at a high temperature of about 100 to about 150 ° C. (average about 130 ° C.). Making the rice cake by heating the surface of the rice in contact with it to a high temperature for a specific time. At this time, steam generated when the rice is heated is exhausted from the opening means 16, so that a delicious meal can be made when eaten.

  The maximum temperature of about 150 ° C. (average of about 130 ° C.) shown here is that the temperature of the bottom and side surfaces of the inner pot 2 is about 150 at the maximum in the state that the cooked rice has entered the inner pot 2 after the heating step described above is completed. The control unit 12 controls the induction heating means 4 provided below the inner pot 2 and the dough heater provided on the side surface on the basis of the specific temperature of the temperature sensor 5 when it becomes ℃ (average approximately 130 ℃). .

  Since the dough heater 14 heats the temperature of the side surface of the inner pot 2 to a maximum of about 150 ° C. (average of about 130 ° C.) together with the induction heating means 4 and the dough heater 14 as described above, the dough heater 14 has a resistance heating element. It is provided inside the vacuum vessel 13 and heated. 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. Further, since the dough heater 14 is provided inside the vacuum vessel 13, even if the dough heater 14 generates heat at a high temperature, for example, the control unit 12 provided on the outer periphery of the vacuum vessel 13 is not adversely affected. Further, since the generated heat does not leak to the outside of the vacuum vessel 13, the inner pot 2 can be efficiently heated. Therefore, even with a low power consumption heater, the upper portion of the rice can be easily heated to a high temperature of 100 ° C. or more for a certain time or more. It becomes possible to heat.

  According to the said Example, the rice cooker which can make many rice cakes can be provided by making rice cake in the bottom face and side surface of an inner pot.

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 is 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 rice cooker comprising the induction heating means and a control unit for controlling the dough heater so that the temperature of the bottom and side surfaces of the inner pot exceeds 100 ° C. based on temperature information detected by the temperature sensor. .