JP2016059452A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve such a problem that rice with high stickiness is cooked because of unnecessary elution of rice gruel as rice rubs with each other, while starting breaking since a pressure type heating cooker cooks the rice by increasing a pressure of the inside of a pot to an atmospheric pressure or higher by controlling heating means and a pressure valve and by generating a boiling phenomenon by opening the pressure valve from a state in which the atmospheric pressure or a higher pressure is applied to the inside of the pot.SOLUTION: A heating cooker is equipped with a process in which a pressure adjusting means 39 is activated by a control means 43 to apply a pressure so that a boiling point of water inside an inner pot reaches a first prescribed temperature higher than 100°C, and the water inside the inner pot is heated by rated electric power of a body by a heating means 32 until a temperature detecting means 41 detects a second prescribed temperature lower than the first prescribed temperature. Consequently, a boiling phenomenon at the time of cooking rice is suppressed, and a bumping phenomenon is suppressed because no rapid pressure change occurs. Thus, elution of rice gruel caused by rubbing of rice is reduced, and the stickiness of rice after cooking can be reduced.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a heating cooker used for business purposes such as general homes and restaurants.

  DESCRIPTION OF RELATED ART Conventionally, the patent document 1 which is a pressure type rice cooker for cooking rice is known as a general heating cooker. The pressure-type rice cooker shown in this patent document 1 is a rice cooker main body having a pan for containing a rice cooked product containing rice and water, a heating unit for containing the pan and heating the cooked rice, and the rice cooker. An openable / closable lid that closes the opening of the container body, and a control device that controls the heating means. The lid includes a pressure valve, a valve opening mechanism that controls the operation of the pressure valve, and the pressure valve. And a temporary storage tank for temporarily releasing the steam ejected during the operation of the steam and discharging steam to the outside, and the control device controls the heating means and the pressure valve to control the inside of the pan to atmospheric pressure. In the boiling maintaining step, the pressure valve is opened, a bumping phenomenon is generated, and the cooked rice is stirred in the pan to cook rice. In this pressure-type rice cooker, even if rice is cooked with the maximum heating power during rice cooking, it is configured so that the rice cracker will not blow out, and steam and rice balls will come out of the inner pan at the same time, The rice is separated from the steam, the steam is stored outside the main body, the rice is stored in the storage tank, and all the rice is returned to the inner pot, so sticky rice is cooked. Further, the control device controls the heating means and the pressure valve so as to increase the pressure in the pan above atmospheric pressure so that the boiling point due to the pressure in the inner pan and the predetermined temperature reached in the inner pan become the same. Because it is designed, the boiling phenomenon occurs in the boiling maintenance process, bubbles are generated violently, and rice is cooked while convection is generated in the pan.

JP 2012-81304 A

  However, in the conventional rice cooker, in the pressure-type rice cooker, the control device controls the heating means and the pressure valve to increase the pressure in the pan to atmospheric pressure or higher, and promotes the convection phenomenon. Since the pressure valve is opened from the state where the pressure is higher than the atmospheric pressure to generate a bumping phenomenon and the rice is cooked, the rice rubs in a state where the rice is being crushed. Because the rice stick adheres to the surface of the rice and cooks it, there is a problem that the sticky rice is cooked.

  This invention solves the said conventional subject, and it aims at providing the heating cooker which reduces the stickiness of the rice after cooking rice.

  In order to solve the above-mentioned problems, the heating cooker of the present invention detects an inner pot for storing an object to be cooked, heating means for heating the inner pot, and that the inner pot has reached a predetermined temperature. A temperature detecting means; a pressure adjusting means for applying pressure to the inner pot; and a control means for controlling the heating means and the pressure adjusting means. The control means stores rice and water in the inner pot. The pressure adjusting means is operated to pressurize the boiling point of the water in the inner pot to a first predetermined temperature higher than 100 ° C., and the temperature detecting means is the heating means by the rated power of the main body. A step of heating the water in the inner pot until a second predetermined temperature lower than the first predetermined temperature is detected is provided.

  According to the heating cooker according to the present invention, the boiling phenomenon at the time of cooking rice is suppressed, and since a sudden pressure change is not caused, the bumping phenomenon can also be suppressed, and the convection of water in the inner pot can also be suppressed. Elution of rice balls due to friction between rice can be reduced, and the stickiness of rice after cooking can be reduced.

  The cooking device of the present invention suppresses the boiling phenomenon at the time of cooking rice, and also can suppress the bumping phenomenon because it does not cause a sudden pressure change, and can also suppress the convection of water in the inner pot, Elution of rice balls due to friction of the rice can be reduced, and the stickiness of rice after cooking can be reduced.

Sectional drawing which shows the structure of the rice cooker as a heating cooker in Embodiment 1 of this invention. The flowchart which shows the rice cooking process of the rice cooker as a heating cooker in Embodiment 1 of this invention. Temperature characteristic diagram by rice cooking process of rice cooker as heating cooker in embodiment 1 of the present invention Temperature characteristic diagram by rice cooking process of rice cooker as heating cooker in embodiment 1 of the present invention Temperature characteristic diagram not depending on the rice cooking process of the rice cooker as the heating cooker in Embodiment 1 of the present invention The flowchart which shows the rice cooking process of the rice cooker as a heating cooker in Embodiment 2 of this invention. Temperature characteristic diagram by rice cooking process of rice cooker as heating cooker in embodiment 2 of the present invention

  1st invention is an inner pot which accommodates to-be-cooked object, the heating means which heats the said inner pot, the temperature detection means which detects that the said inner pot became predetermined temperature, and pressure in the said inner pot Pressure adjusting means for applying a pressure, control means for controlling the heating means and the pressure adjusting means, rice and water are stored in the inner pan, the pressure adjusting means is operated by the control means, While pressurizing so that the boiling point of the water in the inner pot becomes a first predetermined temperature higher than 100 ° C., the heating means uses the rated power of the main body, and the temperature detecting means sets the temperature of the water in the inner pot. And a step of heating until a second predetermined temperature lower than the predetermined temperature of 1 is detected.

  According to this, since pressure is applied in the inner pot by the pressure adjusting means, the boiling point of the water in the inner pot is at a first predetermined temperature higher than 100 ° C., with the rated power of the main body. In the heating means, even if the temperature detecting means heats the temperature of the water in the inner pot to a second predetermined temperature lower than the first predetermined temperature, no boiling phenomenon occurs and no bubbles are generated. Because the convection in the inner pot can be suppressed, the friction between the rice is also reduced, and it is possible to reduce the dissolution of a large amount of rice balls in the inner pot, reducing the stickiness of the rice after cooking can do.

  In a second aspect of the invention, in the first aspect of the invention, in the state where the pressure adjusting means is operated by the control means and the boiling point of water in the inner pot is pressurized to a first predetermined temperature higher than 100 ° C. The heating means heats the water in the inner pot until the second predetermined temperature lower than the first predetermined temperature is detected by the heating means according to the rated power of the main body.

According to this, from the state in which the pressure adjusting means is operated by the control means and the boiling point of the water in the inner pot is pressurized to a first predetermined temperature higher than 100 ° C., the heating means The detection means heats the water in the inner pot to a second predetermined temperature lower than the first predetermined temperature, so that the boiling point of the water becomes a first predetermined temperature higher than 100 ° C. under 1 atm. Therefore, since it is possible to reduce the occurrence of the sudden boiling phenomenon caused by local heating, bubbles are not generated, and convection in the inner pot can be suppressed, thus reducing friction between rice. In addition, since it is possible to reduce a large amount of rice balls in the inner pot, it is possible to reduce the stickiness of the rice after cooking.

  In a third aspect of the invention, in particular, in the first or second aspect of the invention, the pressure adjusting means can push air into the inner pot to increase the pressure in the inner pot.

  In a fourth aspect of the invention, in particular, in the first or second aspect of the invention, the pressure adjusting means can increase the internal pressure in the inner pot by reducing the space in the inner pot and the inner lid.

  In a fifth aspect of the invention, in particular, in the third aspect of the invention, the pressure adjusting means is an electric pump.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view showing a configuration of a rice cooker as a heating cooker according to Embodiment 1 of the present invention. Embodiment 1 of this invention is demonstrated below using a rice cooker as a heating cooker.
In FIG. 1, the rice cooker includes an inner pot 31 detachably disposed in the main body 44, a heating means 32 for heating the inner pot 31, a pressure adjusting means 39 for adjusting the pressure in the inner pot 31, and an inner pot 31. When the pressure in the inner pot 31 is released by the temperature detecting means 41 for detecting that the pan 31 has reached the predetermined temperature and the pressure adjusting means 39, the steam coming out of the inner pot 31 and the rice bowl are separated. A stick storage 53 that can be put out of the main body 44 to store a stick, a stick adjustment means 52 that adjusts the amount of stick in the stick storage 53, a heating means 32, a pressure adjustment means 39, and a stick adjustment. Control means 43 for controlling the means 52 is provided. Further, in the rice cooker, the control means 43 blocks the inside of the inner pot 31 from the outside air by the pressure adjusting means 39, and the temperature detection means 41 is heated by the heating means 32 so that the temperature detection means 41 is equal to or higher than the gelatinization temperature. At least one of detecting the first predetermined temperature by the temperature detecting means 41 and detecting the pressure corresponding to the first predetermined temperature by the pressure adjusting means 39. At the same time, the pressure adjustment means 39 causes the inside of the inner pot 31 to communicate with the outside air so as to lower the temperature of the inner pot 31 from the first predetermined temperature to the second predetermined temperature. The rice cake flows into the storage box 53, the steam and rice bowl are separated in the rice basket storage box 53, the steam is discharged to the outside of the main body 44, and a part of the rice cake is returned into the inner pot 31 by the bed adjustment means 52. When In the remaining Contact Neva, a heating cooker having a second step S2 of the control to be stored in Oneba reservoir 53.

  The pressure adjusting means 39 may use a weight that can maintain the pressure in the target inner pot 31. Moreover, you may pressurize by flowing air in the inner pot 31 using a pump.

  Rice and water, which are the objects to be cooked, are put in the inner pot 31, and the heating means 32 is controlled by the control means 43 to cook the objects to be cooked. The heating means 32 may be any of a heater type, induction heating type, gas type, microwave, and the like. In the heating cooker which is currently in the mainstream, an induction heating type is used as the heating means 32. When a high-frequency current around 25 kHz is passed through the coil and the magnetic lines generated thereby pass through the bottom of the inner pot 31, An electric current called eddy current is generated there, and the inner pot 31 is heated. And in order to supply a magnetic line of force to the inner pot 31 efficiently, the magnetic field line is prevented from leaking elsewhere using ferrite.

  A protective frame 51 that houses the inner pot 31 and insulates the heat from the inner pot 31 from escaping to the outside, and steam formed in the storage 53 for discharging the steam generated in the inner pot 31. A hole 47 is provided. The inside of the storage 53 is communicated with the outside air through a steam hole 47. The bed storage 53 is disposed on the lid 34.

  The temperature detection means 41 is attached to contact the bottom of the inner pot 31, detects the temperature of the inner pot 31 in the rice cooking process, determines the temperature in the inner pot 31 during cooking, and is heated by the control means 43. The means 32 can be adjusted.

  The main body 44 includes an inner pot 31, a protective frame 51, a heating unit 32, a temperature detection unit 41, and a control unit 43. The lid 34 includes an input means 33, a setting means 37, a toy storage 53, a pressure adjusting means 39, a steam passage 48, a toy adjusting means 52, an inner lid 36, and a measuring means 38. ing. The lid 34 is arranged so as to cover the upper surface opening of the main body 44. The inner lid 36 is disposed so as to cover the upper surface opening of the inner pot 31. One end of the steam passage 48 is connected to the storage 53. The other end of the steam passage 48 passes through the inner lid 36 and communicates with the upper surface opening of the main body 44. A pressure adjusting means 39 is provided in the middle of the steam passage 48. In the storage 53, a steam hole 47 that is open to the outside air is formed.

  In order to adjust the stickiness of the rice after cooking, it is necessary to set the amount of rice. For this purpose, two patterns by the following input means 33 and measurement means 38 can be considered.

  In the first pattern, the setting means 37 sets the amount of rice corresponding to the input rice cooking amount by the input means 33 that is a button to be pressed when the user himself inputs the amount to be cooked. Further, in the second pattern, the amount of the bean that has flowed into the bean storage 53 is measured by the measuring unit 38, and the amount of the bean corresponding to the amount of the bean measured by the measuring unit 38 is set by the setting unit 37. Set with.

  The adjuster 52 is adjusted by the controller 43 so that the amount corresponding to the amount set by the setting unit 37 can be stored in the store 53. The rice ball passes through the money return hole 55, flows through the money return passage 54, and returns to the inner pot 31.

  Next, each process of the rice cooking process will be described. FIG. 2: has shown the flowchart which shows the rice cooking process of the rice cooker as a heating cooker in Embodiment 1 of this invention.

  The rice cooking process of the rice cooker in Embodiment 1 of this invention is comprised in order of 1st process S1, 2nd process S2, 3rd process S3, and 4th process S4, as shown in FIG. .

  First, the rice is washed, rice and an appropriate amount of water are put in the inner pot 31, and set in the main body 44 (S5).

  Next, the first step S1 starts rice cooking S6. Then, the pressure adjusting means 39 is operated by the control means 43 to shut off the inside of the inner pot 31 and the outside air, and pressurize S7 so that the boiling point of water in the inner pot 31 becomes a first predetermined temperature higher than 100 ° C. At the same time, the heating means 32 uses the rated power of the main body to heat S8 until the temperature detecting means 41 detects the temperature of the water in the inner pot 31 to a second predetermined temperature lower than the first predetermined temperature.

In the second step S2, the pressure adjustment means 39 detects that the boiling point of the water in the inner pot 31 has reached the first predetermined temperature, and the temperature detection means 41 detects the second predetermined temperature. S
101, or when the pressure corresponding to the second predetermined temperature is detected S102 by the pressure adjusting means 39, it is determined whether or not the second predetermined temperature is reached S103. Thus, the boiling phenomenon can be suppressed by always maintaining the boiling point of the water in the inner pot 31 at a temperature higher than the temperature of the water in the inner pot 31. And the bubble which generate | occur | produces from the inner pot 31 bottom can also be suppressed.

  In the third step S3, the second predetermined temperature is maintained S11, heating is performed until the first predetermined time for gelatinization to the center of the rice, and the heating is stopped S12. The first predetermined time is a time determined based on the amount of rice. Even in the third step S3, since the boiling phenomenon can be suppressed by controlling the heating means 32 by the control means 43, bubbles generated from the bottom of the inner pot 31 can also be suppressed. Therefore, since the convection is suppressed in the inner pot 31 and the food to be cooked in the inner pot 31 is not convected, and the friction between the food to be cooked can be reduced, Can suppress the ingredients that dissolve from the food. In addition, when describing rice, the component eluted in the water in the inner pot 31 is starch, which is caused by the stickiness of the rice after cooking. Therefore, by carrying out the above flowchart according to the present embodiment, it is possible to cook with less stickiness, and rice with less stickiness can be cooked deliciously.

In the fourth step S4, since the inner pot 31 can be maintained at a high temperature because it is insulated by the protective frame 51, the rice is steamed as a steaming process by the heat accumulated in the inner pot 31. Excess water on the surface is evaporated and the water content of the whole rice is made uniform. As a result, rice becomes rice.
Through the above steps, rice cooking is completed S14.

  Next, the temperature change of the detected temperature by the temperature detection means in the rice cooking process by this Embodiment is demonstrated using FIG. 3 thru | or FIG. 3 and 4 are temperature characteristic diagrams of the rice cooking process of the rice cooker as the heating cooker according to Embodiment 1 of the present invention. FIG. 5 is a temperature characteristic diagram that does not depend on the rice cooking process of the rice cooker as the heating cooker in the first embodiment of the present invention. The solid line in FIGS. 3 to 5 shows the change in boiling point due to the pressure in the inner pot 31, and the dotted line shows the change in water temperature in the inner pot 31.

  In the temperature characteristics shown in FIG. 3 in the present embodiment, the core disappears and soft and delicious rice can be cooked. Furthermore, since the rice cooking time can be cooked with high heating power, the cooking time can also be shortened.

  The temperature change of the detection temperature by the temperature detection means in the rice cooking process by this Embodiment is demonstrated using FIG. In the first step S1, rice cooking is started, the control means 43 uses the pressure adjusting means 39 to shut off the inside of the inner pot 31 and the outside air, and the heating means 32 heats the food to be cooked in the inner pot 31. To do. Then, the boiling point of the water in the inner pot 31 rises due to the pressure applied in the inner pot 31, and as a result, the boiling point of the water in the inner pot 31 exceeds 100 ° C. and rises to the first predetermined temperature. At the same time, the temperature of the water in the inner pot 31 also rises. As a result, the temperature of the water in the inner pot 31 exceeds 100 ° C. and rises to a second predetermined temperature.

  In the second step S2, the pressure adjustment means 39 detects that the boiling point of the water in the inner pot 31 has reached the first predetermined temperature, and the temperature detection means 41 sets the second predetermined temperature. When the detection S101 is performed, or when the pressure corresponding to the second predetermined temperature is detected S102 by the pressure adjusting means 39, it is determined whether or not the second predetermined temperature is reached. At this time, the boiling point of the water in the inner pot 31 must not be higher than the first predetermined temperature until the temperature of the water in the inner pot 31 reaches the second predetermined temperature.

In the third step S3, the heating means 32 is controlled by the control means 43 so that the temperature of the water in the inner pot 31 is maintained at the second predetermined temperature, and is equal to or higher than the first predetermined temperature which is the boiling point of water. Do not become. By always keeping the boiling point of water in the inner pot 31 lower than the temperature of water in the inner pot 31, the boiling phenomenon can be suppressed. And since bubbles generated from the bottom of the inner pot 31 can also be suppressed, and convection of water in the inner pot 31 can also be suppressed, it is possible to reduce the elution of rice balls due to friction between rice, and the rice after cooking Stickiness can be reduced.

  As shown in the temperature characteristic diagram of FIG. 4, the temperature of the water in the inner pot 31 and the temperature of the boiling point in the inner pot 31 may change. The point is that the temperature of the water in the inner pot 31 changes below the temperature of the boiling point in the inner pot 31.

  Therefore, as shown in the temperature characteristic diagram of FIG. 5, it is impossible to increase the temperature of the water in the inner pot 31 even if it is temporarily higher than the temperature of the boiling point in the inner pot 31. If it becomes like this, a boiling phenomenon will occur, a convection will arise in the inner pot 31, rice will rub against each other, stickiness will increase, and delicious rice cannot be cooked.

  With the rice cooker as a heating cooker as described above, pressure is applied to the inner pot 31 by the pressure adjusting means 39, so that the boiling point of the water in the inner pot 31 becomes the first predetermined temperature higher than 100 ° C. The boiling phenomenon occurs even if the temperature detection means 41 heats the temperature of the water in the inner pot 31 to a second predetermined temperature lower than the first predetermined temperature by the heating means with the rated power of the main body in the state where No bubbles are generated, and convection in the inner pot 31 can be suppressed, so that friction between the rice is reduced, and a large amount of rice can be eluted in the inner pot 31. The stickiness of the later rice can be reduced.

  The pressure adjusting means 39 in the present embodiment may be capable of pushing air into the inner pot to increase the pressure in the inner pot, or the pressure adjusting means 39 may be provided in the inner pot and the inner lid. The internal pressure in the inner pot may be increased by reducing the space, and the pressure adjusting means 39 may be constituted by an electric pump.

(Embodiment 2)
FIG. 6: has shown the flowchart which shows the rice cooking process of the rice cooker as a heating cooker in Embodiment 2 of this invention. Below, the rice cooker as a heating cooker in Embodiment 2 of this invention is demonstrated. In addition, the same code | symbol is provided to the same component as Embodiment 1, and description is abbreviate | omitted.

  As shown in FIG. 6, the rice cooking process of the rice cooker in Embodiment 2 of this invention is 1st process S21, 2nd process S22, 3rd process S23, 4th process S24, and 5th process. It is comprised in order of S25.

  First, the rice is washed, rice and an appropriate amount of water are put into the inner pot 31, and set in the main body 44 (S26).

  Next, the first step S21 starts rice cooking S27. And the pressure adjustment means 39 is operated by the control means 43, the inside pan 31 and the outside air are shut off, and pressurization S28 is performed so that the boiling point of the water in the inner pan 31 becomes a first predetermined temperature higher than 100 ° C. . Then, the pressure adjusting means 39 detects S29 that the boiling point of the water in the inner pot 31 has reached the first predetermined temperature.

  In the second step S22, after the pressure adjusting means 39 detects that the boiling point of the water in the inner pot 31 has reached a first predetermined temperature higher than 100 ° C., the heating means 32 uses the rated power of the main body to detect the temperature. 41 heats S30 until the temperature of the water in the inner pot 31 detects a second predetermined temperature lower than the first predetermined temperature. Thus, the boiling phenomenon can be suppressed by always keeping the temperature of the water in the inner pot 31 below the boiling point of the water in the inner pot 31. And the bubble which generate | occur | produces from the inner pot 31 bottom can also be suppressed.

  In the third step S23, if the temperature detection means 41 detects the second predetermined temperature S311 or the pressure adjustment means 39 detects the pressure corresponding to the second predetermined temperature S312, has the second predetermined temperature been reached? S313 is determined.

  In the fourth step S24, the second predetermined temperature is maintained S32, heating is performed until the first predetermined time for gelatinization to the center of the rice, and the heating is stopped S33. The first predetermined time is a time determined based on the amount of rice. Even in the fourth step S <b> 24, the boiling means can be suppressed by controlling the heating means 32 by the control means 43, so that bubbles generated from the bottom of the inner pot 31 can also be suppressed. Therefore, since the convection is suppressed in the inner pot 31 and the food to be cooked in the inner pot 31 is not convected, and the friction between the food to be cooked can be reduced, Can suppress the ingredients that dissolve from the food. In addition, when describing rice, the component eluted in the water in the inner pot 31 is starch, which is caused by the stickiness of the rice after cooking. Therefore, by carrying out the above flowchart according to the present embodiment, it is possible to cook with less stickiness, and rice with less stickiness can be cooked deliciously.

In the fifth step S25, since the inner pot 31 can be maintained at a high temperature because it is insulated by the protective frame 51, the rice is steamed as a steaming process by the heat accumulated in the inner pot 31, so that the rice Excess water on the surface is evaporated and the water content of the whole rice is made uniform. As a result, rice becomes rice.
Through the above steps, rice cooking is completed S35.

  Next, the temperature change of the detected temperature by the temperature detection means in the rice cooking process by this Embodiment is demonstrated using FIG. FIG. 7: is a temperature characteristic figure by the rice cooking process of the rice cooker as a heating cooker in Embodiment 2 of this invention. In addition, the continuous line in FIG. 7 shows the change of the boiling point by the pressure in the inner pot 31, and a dotted line shows the change of the water temperature in the inner pot 31.

  In the temperature characteristic shown in FIG. 7 in the present embodiment, the core disappears and soft and delicious rice can be cooked. Furthermore, since the rice cooking time can be cooked with high heating power, the cooking time can also be shortened.

  The temperature change of the detection temperature by the temperature detection means in the rice cooking process by this Embodiment is demonstrated using FIG. The first step S21 starts rice cooking S27. Then, the control means 43 uses the pressure adjusting means 39 to shut off the inside of the inner pot 31 and the outside air, and pressurizes S28 so that the boiling point of the water in the inner pot 31 becomes a first predetermined temperature higher than 100 ° C. To do. Then, the pressure adjusting means 39 detects S29 that the boiling point of the water in the inner pot 31 has reached the first predetermined temperature. Meanwhile, the water temperature in the inner pot 31 is constant.

  In the second step S22, after the pressure adjusting means 39 detects that the boiling point of the water in the inner pot 31 has reached a first predetermined temperature higher than 100 ° C., the heating means 32 uses the rated power of the main body to detect the temperature. 41 heats S30 until the temperature of the water in the inner pot 31 detects a second predetermined temperature lower than the first predetermined temperature. Therefore, the temperature of the water in the inner pot 31 also rises. Thus, the boiling phenomenon can be suppressed by always keeping the temperature of the water in the inner pot 31 below the boiling point of the water in the inner pot 31. And the bubble which generate | occur | produces from the inner pot 31 bottom can also be suppressed.

  In the third step S23, when the temperature detection means 41 detects the second predetermined temperature S311 or the pressure adjustment means 39 detects the pressure corresponding to the first predetermined temperature S312, has the second predetermined temperature been reached? S313 is determined.

  In the fourth step S24, the heating means 32 is controlled by the control means 43 so that the temperature of the water in the inner pot 31 is maintained at the second predetermined temperature and is equal to or higher than the first predetermined temperature which is the boiling point of water. Do not become. By always keeping the boiling point of water in the inner pot 31 lower than the temperature of water in the inner pot 31, the boiling phenomenon can be suppressed. And since bubbles generated from the bottom of the inner pot 31 can also be suppressed, and convection of water in the inner pot 31 can also be suppressed, it is possible to reduce the elution of rice balls due to friction between rice, and the rice after cooking Stickiness can be reduced.

  With the rice cooker as a heating cooker as described above, the pressure adjusting means 39 is operated by the control means 43 and the boiling point of the water in the inner pot 31 is pressurized to the first predetermined temperature higher than 100 ° C. From the heating means 32, the temperature detection means 41 heats the temperature of the water in the inner pot 31 to a second predetermined temperature lower than the first predetermined temperature, so that the boiling point of water is from 100 ° C. under 1 atm. Since the high first predetermined temperature is reached, it is possible to reduce the occurrence of a rapid boiling phenomenon caused by local heating, so that no bubbles are generated and convection in the inner pot 31 can be suppressed. Therefore, the friction between rice is also reduced, and it is possible to reduce a large amount of rice balls from being eluted in the inner pot 31, so that the stickiness of the rice after cooking can be reduced.

  As described above, the rice cooker as a heating cooker according to the present invention suppresses the boiling phenomenon at the time of rice cooking, and also suppresses the sudden boiling phenomenon because it does not cause a sudden pressure change, and the convection of water in the inner pot Therefore, it is possible to reduce elution of rice balls due to friction between rice and reduce the stickiness of cooked rice, which is useful as a cooking device for home use or business use.

31 Inner pan 32 Heating means 39 Pressure adjusting means 41 Temperature detecting means 43 Control means

Claims (5)

An inner pot for storing the food,
Heating means for heating the inner pot;
Temperature detecting means for detecting that the inner pot has reached a predetermined temperature;
Pressure adjusting means for applying pressure in the inner pot;
Control means for controlling the heating means and the pressure adjusting means,
While storing rice and water in the inner pot, the control means operates the pressure adjusting means, pressurizes the boiling point of water in the inner pot to be a first predetermined temperature higher than 100 ° C, A heating cooker comprising the step of heating the temperature of the water in the inner pot with the rated power of the main body until the temperature of the water in the inner pot detects a second predetermined temperature lower than the first predetermined temperature. . In the state where the pressure adjusting means is operated by the control means and the boiling point of the water in the inner pot is pressurized to a first predetermined temperature higher than 100 ° C., the heating means uses the rated power of the main body, and the temperature The cooking device according to claim 1, wherein the detection means heats the temperature of the water in the inner pot until a second predetermined temperature lower than the first predetermined temperature is detected. The cooking device according to claim 1 or 2, wherein the pressure adjusting means pushes air into the inner pot to increase the pressure in the inner pot. The cooking device according to claim 1 or 2, wherein the pressure adjusting means can increase the internal pressure in the inner pot by reducing the space in the inner pot and the inner lid. The cooking device according to claim 3, wherein the pressure adjusting means is an electric pump.

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