JP2016064051A - rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem in which sufficiently delicious rice could not be cooked quickly as, in immersion, portions with insufficient water supply remain and they became half-cooked portions.SOLUTION: A rice cooker includes: a rice cooker body 21; lids 25, 27; a pot for cooking rice 22; a heating coil 23; and a fan motor 32 for circulating air in the rice cooker body 21. The fan motor is configured so as to feed air in the rice cooker into immersion water in the pot after predetermined time has elapsed since the pot in which the rice and immersion water are accommodated is heated by the heating coil, and also to circulate the air in the rice cooker. Thus, the rice in the water is agitated while being cooled by the fed airflow, water is spread to the entire rice while rice grains are separated with increased glutinousness in the middle of gelatinization, immersion is finished in a short time, and as a result, good rice cooking can be performed without half-cooked portions in a short time. Also, steam, heat and the like are not discharged during rice immersion, and also hygienic rice cooking in which dust does not come into the cooking rice can be achieved.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a rice cooker, and more particularly to a rice cooker that can cook rice in a short time.

  Conventionally, the thing of patent document 1 and patent document 2 is disclosed as this kind of rice cooker. Patent Document 1 discloses a rice cooker configured to immerse rice in a pan with high-temperature water. What showed the cross section of the rice cooker disclosed by patent document 1 is shown in FIG. In FIG. 9, the rice cooker 1 has a pot 2 installed therein, a heater 3 for pots for heating the pot 2, and a tank 5 for storing water for immersing rice inside the inner lid 4, A solenoid valve 6 for pouring water in the tank 5 into the pan 2 at a predetermined timing and an immersion water heater 7 separate from the pan for heating the water to be thrown are provided.

  In this configuration, the water in the tank 5 is heated by the immersion water heater 7 to a temperature higher than the gelatinization temperature of the rice and is poured into the rice in the pan 2, and cooled by blowing with a fan or adding water after a predetermined time. A configuration for performing the pre-immersion step is shown.

  Moreover, the characteristic view of the time change of the temperature in the pan 2 at the time of rice cooking in the rice cooker disclosed by patent document 1 is shown in FIG. In FIG. 10, the water in the tank 5 heated to a temperature equal to or higher than the gelatinization temperature by the immersion water heater 7 is added to the rice at the start of rice cooking, cooling with air blow after t1 minutes (30 seconds in the example), and the preliminary immersion is finished at t2. Soaked between t2 and t3, and after t3 is heated by the pot heater 3 to enter the rice cooking process.

  Patent Document 2 discloses a rice cooker configured to feed air from the bottom of a pan. What showed the cross section of the pan part of the rice cooker disclosed by patent document 2 is shown in FIG. In FIG. 11, a through hole 11 is provided at the bottom of the pan 10, and a cap 12 having a semipermeable membrane for passing air through the through hole 11 to prevent water leakage is fitted around the cap 12. Is provided with a small hole 13. A hollow pipe 14 is connected to the opposite surface of the cap 12 of the through hole 11, and an air pump 15 is disposed at the end.

  In this configuration, a configuration is shown in which the air pump 15 is driven during immersion and the air is sent to the rice in the pan 10.

Japanese Patent No. 5056103 JP 2011-200454 A

  However, in the above-described conventional configuration, Patent Document 1 discloses a cooling method using a fan, but a specific cooling configuration is not disclosed. For example, even if the fan is cooled from above the pan, Mainly the temperature near the water surface falls, and the rice in the water is not cooled sufficiently. Moreover, the rice which started gelatinization adheres to each other by stickiness, and there also exists a subject that the penetration | invasion of the water to the inside of the lump of rice is inhibited. For this reason, the cooked rice was left with insufficient water supply, which was the core, and it was not possible to make it delicious enough.

  In addition, since the rice cooker itself does not have a sealed structure, when the fan is operated, outside air is sucked, and a part or all of the air that has cooled the rice leaks out of the rice cooker. At this time, the air containing dust etc. around the rice cooker is sucked and sent to the heated rice and soaking water, and the air containing water vapor deprived of heat from the rice and soaking water is released to the outside of the rice cooker. Will be. There was a possibility that unpleasant sensation due to water vapor and hot air released at a different timing from normal rice cooking and unsanitary due to dust entering the cooked rice may occur.

  Moreover, in the stirring by the air during immersion at a low temperature disclosed in Patent Document 2, the stickiness of the raw rice surface is low during immersion, and it is separated from each other and water can easily enter the gap between the rice and rice. Even if it was stirred there, the effect of improving soaking as expected was not obtained, and it was not possible to obtain sufficiently delicious rice.

  Also in this example, since air containing dust and the like around the rice cooker is sucked, there is a possibility that unsanitation occurs due to dust entering the cooked rice.

  The present invention has been made in view of the above-mentioned conventional circumstances, blown into heated immersion water, and cooled while stirring rice that has been heated and increased in stickiness, so that water can penetrate well into the rice, The object is to provide a rice cooker that cooks delicious rice in a short time.

  Furthermore, the air blowing means is configured to circulate the air in the rice cooker, so that steam and hot air are not released when the rice is immersed, and the purpose is to perform sanitary rice that does not allow dust to enter the cooked rice. To do.

  In order to solve the conventional problems, a rice cooker of the present invention includes a rice cooker body, a lid that covers the rice cooker body, a pan that can be detachably attached to the rice cooker body, and can store rice. A pot heating means for heating the pot, a pot temperature detecting means for detecting the temperature of the pot, a control means for controlling the pot heating means in accordance with a predetermined rice cooking sequence according to the output of the pot temperature detecting means, and air A rice cooker equipped with a blowing means for sucking, wherein the blowing means heats the air in the rice cooker after a predetermined time when the pot containing rice and immersion water is heated by the pot heating means. While sending in the immersion water in a pan, it is set as the structure which circulates the air in the said rice cooker.

  This allows air to be blown into the heated soaking water, stir the rice with increased stickiness by heating and cool it while separating the rice grains, so that the water can be sufficiently permeated by spreading the soaking water over the rice in a short time. After dipping, as a result, a sufficiently delicious rice can be cooked in a short time. Further, since the air blowing means is configured to circulate the air in the rice cooker, water and hot air are not released when the rice is immersed, and sanitary rice can be performed in which dust does not enter the cooked rice. .

  According to the present invention, air is blown into heated soaking water, the rice is thickened by heating and cooled while separating the rice grains, and the water is well permeated by spreading the soaking water over the rice, Immersion is completed in a short time, and as a result, it is possible to cook sufficiently delicious rice in a short time. Further, since the air blowing means is configured to circulate the air in the rice cooker, water and hot air are not released when the rice is immersed, and sanitary rice can be performed in which dust does not enter the cooked rice. .

Side surface sectional view which shows the rice cooker in Embodiment 1 of this invention. The flowchart which shows the immersion process of the rice cooker in Embodiment 1 of this invention. Time change graph of temperature in pan of rice cooking process of rice cooker in embodiment 1 of the present invention Side surface sectional view which shows the duct tip vicinity of the rice cooker in Embodiment 1 of this invention. Side surface sectional drawing which shows when there is little rice cooking amount of the rice cooker in Embodiment 2 of this invention. Side surface sectional drawing which shows when there are many rice cooking amounts of the rice cooker in Embodiment 2 of this invention. The principal part side surface sectional view which shows the rice cooker in Embodiment 3 of this invention. Main part side sectional drawing which shows the rice cooker in Embodiment 4 of this invention. Side sectional view showing a conventional rice cooker Time change graph of the temperature in the pan during the rice cooking process in a conventional rice cooker Side sectional view showing another conventional rice cooker

  1st invention is a rice cooker main body, the lid | cover which covers the said rice cooker main body, the pan which can be attached or detached with respect to the said rice cooker main body, and can accommodate | store rice, the pan heating means which heats the said pan, and the said pan A rice cooker comprising: a pot temperature detecting means for detecting the temperature of the pot; a control means for controlling the pot heating means in accordance with a predetermined rice cooking sequence according to an output of the pot temperature detecting means; and a blowing means for sucking air. And the said blowing means sends the air in the said rice cooker to the immersion water in the said pan after the predetermined time which heated the said pot in which the rice and immersion water were accommodated by the said pan heating means, and the said rice cooking The air in the vessel is circulated.

  This allows air to be blown into the heated soaking water, stir the rice with increased stickiness by heating and cool it while separating the rice grains, so that the water can be sufficiently permeated by spreading the soaking water over the rice in a short time. After dipping, as a result, a sufficiently delicious rice can be cooked in a short time. Further, since the air blowing means is configured to circulate the air in the rice cooker, water and hot air are not released when the rice is immersed, and sanitary rice can be performed in which dust does not enter the cooked rice. .

  2nd invention makes it the structure which has the circulation path for circulating air especially in the said rice cooker main body of 1st invention. Thereby, the air in a rice cooker can be circulated efficiently.

  In a third aspect of the invention, in particular, in the first or second aspect of the invention, the blowing means is configured to send air into the immersion water in the pan from above the pan. Thereby, air can be easily sent in immersion water.

  According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, an immersion water tank that stores an amount of water required for at least one rice cooking for immersing rice, and water in the immersion water tank Immersion water heating means for heating the gelatinizing temperature to a temperature equal to or higher than the gelatinization temperature, charging means for charging the heated immersion water into the pan, and a duct for guiding the air sent from the blowing means, The duct tip is configured to be at least the water level corresponding to the minimum amount of rice cooking in the pan, and after a predetermined time when the immersion water is introduced into the rice in the pan, the air blowing means is operated to send air into the immersion water. It is a configuration. This allows air to be blown into heated soaking water, stirs the rice with increased tackiness during gelatinization, and cools the rice grains while separating them, allowing the water to spread throughout the rice and soaking in a short time. As a result, it is possible to cook rice that is sufficiently delicious in a short time.

  In the fifth invention, particularly in the fourth invention, the duct length is variable. Thereby, a duct front-end | tip can always be arrange | positioned below the immersion water surface, and air can be reliably sent in immersion water.

  In a sixth aspect of the invention, in particular, in the fifth aspect of the invention, the duct length of the duct rises and falls according to the amount of rice cooked. Thereby, a duct front-end | tip can be installed below the surface of the amount of water corresponding to the amount of rice cooking, and air can be reliably sent in immersion water.

  According to a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, the circulation path includes air cooling means. By this, the air cooled by the cooling means is blown into the heated immersion water, and the rice that has increased the stickiness by heating is stirred and cooled while separating the rice grains, so that the immersion water can be spread over the rice well. And soaked in a short time, soaking is completed in a short time, and as a result, it is possible to cook a sufficiently delicious rice in a short time.

  In an eighth aspect of the invention, particularly in the seventh aspect of the invention, the temperature of the rice in the pan is lowered to a gelatinization temperature or lower by the blowing means. By stopping gelatinization while stirring by air blowing, this suppresses the increase in stickiness of rice and suppresses the most adhesion between the rice during air blowing, so that the water is well distributed throughout the rice while separating the rice grains. Soaking can be completed in a short time, and as a result, good cooking can be performed in a short time.

  According to a ninth aspect of the present invention, in the first aspect of the invention, the first ventilation member having air permeability is disposed on at least a part of the side surface of the pan, and the blowing means is disposed on the side surface of the pan. The air is sent from the ventilation member 1 into the immersion water in the pan. Thereby, air can be easily sent in immersion water.

  In a tenth aspect of the invention, particularly in the first aspect of the invention, a second ventilation member having air permeability is arranged on at least a part of the bottom surface of the pan, and the blowing means is arranged on the bottom surface of the pan. It is set as the structure which sends air in the immersion water in the said pan from 2 ventilation | gas_flowing members. Thereby, air can be easily sent in immersion water.

  Hereinafter, embodiments according to the present invention will be described in detail with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
FIG. 1 is a side sectional view showing a rice cooker according to the first embodiment of the present invention, and shows a state after rice and immersion water are introduced. FIG. 2 is a flow chart showing the rice cooker dipping process in the first embodiment of the present invention, and FIG. 3 is the temperature in the pan of the rice cooking process from the rice cooker dipping process in the first embodiment of the present invention. FIG. 4 is a partial side sectional view showing the vicinity of a duct tip disposed in the rice cooker according to the first embodiment of the present invention.

  As shown in FIG. 1, the rice cooker includes a rice cooker body 21 having an opening, a pan 22 that is detachably attached to the opening of the rice cooker body 21 and is formed in a bottomed cylindrical shape and can store rice. A heating coil 23 that is a pot heating means for induction heating the pot 22; a pot temperature sensor 24 that is a pot temperature detecting means for detecting the temperature of the bottom of the pot 22; an outer lid 25 that is positioned above the rice cooker body 21; It has an inner lid 27 that is set on the outer lid 25 and fits into the pan 22 via the inner lid packing 26. The outer lid 25 and the inner lid 27 constitute a lid. In the interior covered with the outer lid 25 and the inner lid 27, an immersion water tank 28 for accumulating immersion water, an immersion water heater 29 as immersion water heating means wound around the outer periphery of the immersion water tank 28, and the immersion water in a pan An electromagnetic valve 30 serving as a charging means to be charged into the inside 22, a charging port 31 for charging water into the immersion water tank 28, a fan motor 32 serving as a blowing means for sucking and blowing air in the pot 22, and a fan motor In this configuration, a circulation guide 33 that is a circulation path for introducing air to 32 and a duct 34 that guides the air discharged from the fan motor 32 into the submerged water in the pot 22.

  A part of the circulation guide 33 is provided with a cooling surface of the Peltier element 35 and an aluminum radiating fin 36 coupled to the cooling surface. On the other hand, the heat dissipating heat surface of the Peltier element 35 and the aluminum heat dissipating fins 37 coupled thereto are exposed to the outside of the circulation guide 33. An opening for communicating with the inside of the pan 22 is formed in the inner lid 27 further upstream than the Peltier element 35 disposed in the circulation guide 33. Further, an outer lid packing 38 is provided between the outer lid 25 and the rice cooker body 21 so as not to inhale air or leak out of hot air or water vapor when the fan motor 32 is operated, and the outer lid 25 is closed. It is configured to be sealed sometimes.

  The rice cooker body 21 has control means 50 for controlling the heating coil 23 according to a predetermined rice cooking sequence in accordance with the output of the pan temperature sensor 24. Further, the control means 50 controls the operations of the immersion water heater 29, the electromagnetic valve 30 and the fan motor 32.

  About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below. FIG. 2 explains the flow of rice cooking, particularly the dipping process. First, a required amount of rice is put into the pot 22 (for example, 1 go), and at the same time, an amount of water required for cooking rice (270 mL at the time of 1 cooked rice) is added from the loading port 31. When the rice cooking switch is turned on, energization of the immersion water heater 29 is started S1, and the electromagnetic valve 30 is turned on at a time S2 when the water in the immersion water tank 28 reaches a predetermined temperature equal to or higher than the gelatinization temperature, for example, 80 to 90 ° C. Open and put the amount of water required for cooking rice into the rice in the pot 22 at a time S3. S4 which heats with the heating coil 23 which is the pot heating means which carries out induction heating of the pot 22. Then, the rice begins to gelatinize from the surface, but after a few minutes (for example, after 3 to 4 minutes), the heating of the pot 22 by the heating coil 23 is stopped in S5 (S6). After that, the fan motor 32 is operated, S7, the Peltier element 35 is operated, S8, air is sent into the immersion water from the end of the duct 34, the rice is cooled to below the gelatinization temperature while stirring, and a predetermined time from the start of immersion About 5 minutes after the lapse of time, in S9, the pot 22 is heated by the heating coil 23, which is a pot heating means for induction heating, and the process proceeds to the cooking process of the rice cooking process. The characteristic diagram which showed the time change of the temperature in the pot 22 of the rice cooking process from the immersion process of the rice cooker at this time is FIG.

  Then, as shown in FIG. 4, underwater rice in the pot 22 is agitated while being cooled by the bubble flow A caused by the air fed into the immersion water from the end of the duct 34 by the operation of the fan motor 32. By cooling to below the gelatinization temperature, the gelatinization is stopped and the increase in stickiness is stopped, and the rice grains that have been thickened in the course of gelatinization are separated and water is spread throughout the rice. Rice undergoes rapid expansion and contraction due to a rapid rise in temperature when water is added and a sudden drop in temperature during operation of the fan motor 32, so that water penetrates into the rice faster than the normal soaking process. be able to.

  By operating the fan motor 32 and the Peltier element 35, the air sucked by the fan motor 32 is sent into the immersion water from the tip of the duct 34, and the air in the pot 22 is an opening formed in the inner lid 27. Enters the circulation guide 33, is cooled by the aluminum radiation fins 36 coupled to the Peltier element 35, and is again sucked by the fan motor 32.

  Therefore, immersion is completed in a short time, and as a result, a sufficiently delicious rice can be cooked in a short time (for example, about 20 minutes from immersion to steaming) without a core due to insufficient water immersion.

  Furthermore, since the air in the rice cooker body 21 is circulated by the fan motor 32 and the circulation guide 33, water vapor and hot air are not released to the outside of the rice cooker body 21 when the rice is immersed, and the rice cooker body 21 Hygienic cooking can be performed because the outside dust is not sucked.

As described above, in the present embodiment, air is blown into heated immersion water, and the rice is increased in stickiness by heating, and the rice is cooled while separating the rice grains, so that the water is well distributed over the rice. And soaked in a short time, soaking is completed in a short time, and as a result, it is possible to cook a sufficiently delicious rice in a short time. Further, since the air blowing means is configured to circulate the air in the rice cooker, water and hot air are not released when the rice is immersed, and sanitary rice can be performed in which dust does not enter the cooked rice. .

  In addition, the heating coil 23 which is a pan heating means is not restricted to induction heating, The same effect is acquired also with an electric heater.

  Further, a cooling fan (not shown) is disposed in the vicinity of the heat radiating fins 37 on the heat radiating surface side, thereby cooling the heat radiating fins 37, thereby lowering the temperature of the cooling surface of the Peltier element 35, and stirring and cooling air for rice The temperature may be further lowered.

  Further, in the present embodiment, the fan motor 32 has been described as a configuration for sucking the air in the pot 22, but the inside of the rice cooker main body 21, the outer lid 25 and the inner lid 27, and the pot 22 It is good also as a structure which attracts | sucks the air of at least one of them.

  Furthermore, in this Embodiment, although it was set as the structure which has arrange | positioned the fan motor 32 inside the outer lid | cover 25, it is not restricted to this, You may arrange | position in the rice cooker main body 21 inside.

(Embodiment 2)
Next, a second embodiment of the present invention will be described. The same parts as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted. The difference from the first embodiment is a form of a duct for guiding the air sent from the fan motor 32, and the duct length is made variable according to the amount of cooked rice. FIG. 5 is a side cross-sectional view of the rice cooker of the present embodiment, and shows a case where the amount of cooked rice is small. FIG. 6 is a diagram illustrating a case where the amount of cooked rice is large.

  As shown in FIG. 5, the bellows-shaped variable duct 40 is attached to the fan motor 32, and an air cylinder 41 is provided in order to extend and contract the variable duct 40, and the tip portion is connected to the variable duct 40. . The air cylinder 41 is driven by a cylinder air pump 42 installed inside the outer lid 25 and the inner lid 27.

  In the case of, for example, 1-cooked rice with a small amount of rice as shown in FIG. 5, air is sent to the air cylinder 41 by the cylinder air pump 42, and the tip of the variable duct 40 is extended to be below the water surface.

  Also, as shown in FIG. 6, for example, in the case of 3 rice cooking with a large amount of rice cooking, the operation time of the cylinder air pump 42 is controlled, and the variable duct 40 becomes shorter than the case of FIG. 5 according to the height of the water surface.

  In these cases, how much the variable duct 40 is extended may be determined in advance according to the total number of rice cooking, or by providing a liquid level detection means such as an ultrasonic sensor inside the inner lid 27, You may decide each time.

  When the dipping process is completed, the air inside the air cylinder 41 can be extracted by the reversing operation of the exhaust solenoid valve or the cylinder air pump 42, and the variable duct 40 can be retracted to a position that does not hinder rice cooking.

  The variable duct 40 and the air cylinder 41 may all be accommodated in the outer lid 25 and the inner lid 27 when retracted.

  Thereby, even if the amount of cooked rice is different, the rice in water is stirred while being cooled. By cooling to below the gelatinization temperature, the gelatinization is stopped and the increase in stickiness is stopped, and the rice grains that have been thickened in the course of gelatinization are separated and water is spread throughout the rice. Rice undergoes rapid expansion and contraction due to a rapid rise in temperature when water is added and a sudden drop in temperature during operation of the fan motor 32, so that water penetrates into the rice faster than the normal soaking process. be able to.

  Therefore, immersion can be completed in a short time, and as a result, good cooking can be performed in a short time (for example, about 20 minutes from immersion to steaming) without a core due to insufficient water immersion.

  Furthermore, since the air in the rice cooker body 21 is circulated by the fan motor 32 and the circulation guide 33, water vapor and hot air are not released to the outside of the rice cooker body 21 when the rice is immersed, and the rice cooker body 21 Hygienic cooking can be performed because the outside dust is not sucked.

(Embodiment 3)
Next, a third embodiment of the present invention will be described. The same parts as those in the first and second embodiments are denoted by the same reference numerals, and description thereof is omitted. The difference from the first and second embodiments is that air sent from the blowing means is blown from the bottom of the pan into the immersion water. FIG. 7 is a side cross-sectional view of the main part of the pot portion of the rice cooker of the present embodiment.

  As shown in FIG. 7, a circular porous metal 43, which is a second air permeable member, is welded to the bottom surface of the pan 22, and a selectively permeable sheet 44 that has air permeability and does not allow water to pass through the outside thereof has no gap. In the same way, it is fitted on the pan 22 side. On the other hand, on the rice cooker body 21 side, a ventilation pipe 45 that is a circulation path and a ventilation pump 46 that is a blowing means that sends air to the circulation pipe 46 are arranged, and when the pot 22 is set in the rice cooker body 21, The positional relationship is such that the end portion communicates with the porous metal 43 via the selectively permeable sheet 44. At this time, an O-ring (not shown) or the like is disposed at the end of the ventilation pipe 45 so that there is no air leakage. The pores of the porous metal 43 are preferably smaller than rice grains.

  A relay pipe 47 serving as a circulation path is connected to the suction end of the ventilation pump 46, and the end thereof extends to the upper part of the rice cooker body 21 to provide a coupling portion 48. On the other hand, a suction pipe 49, which is a circulation path for sucking the air in the pot 22, is provided inside the outer lid 25, and a part thereof is joined to the cooling surface of the Peltier element 35. The other end of the suction pipe 49 is coupled to the relay pipe 47 and the coupling portion 48 when the outer lid 25 is closed. The coupling portion 48 is fitted with an O-ring (not shown) so as not to leak air. A dew condensation water reservoir 50 is provided at a part of the suction pipe 49 and a lower portion of the joint portion with the Peltier element 35 so as to discharge appropriately.

  At this time, air is sent from under the soaking rice, and the whole rice can be reliably cooled while being stirred.

  Therefore, immersion can be completed in a short time, and as a result, sufficiently delicious rice can be cooked in a short time without a core due to insufficient water immersion.

  Moreover, by arranging the selectively permeable sheet 44, even if the pan 22 is lifted in a state where water is contained, the water does not leak.

  In the present invention, the selective permeable sheet 44 is not an essential component during normal rice cooking because the pot 22 is not taken out until it is set in the rice cooker body 21 without cooking water and cooked. After the immersion water is put into the pan 22, the rice may be cooked while controlling the pressure with the ventilation pump 46 so that there is no water leakage.

  The porous metal 43 may be a sintered metal having continuous pores or a metal plate having a large number of holes.

  Thereby, the underwater rice is stirred while being cooled. By cooling to below the gelatinization temperature, the gelatinization is stopped and the increase in stickiness is stopped, and the rice grains that have been thickened in the course of gelatinization are separated and water is spread throughout the rice. Rice undergoes rapid expansion and contraction due to a rapid rise in temperature when water is added and a sudden drop in temperature during operation of the fan motor 32, so that water penetrates into the rice faster than the normal soaking process. be able to.

  Furthermore, since the air in the rice cooker body 21 is circulated by the ventilation pump 46, the ventilation pipe 45, the relay pipe 47, and the suction pipe 49, water vapor and hot air are released to the outside of the rice cooker body 21 when the rice is immersed. Moreover, since the dust outside the rice cooker main body 21 is not sucked, sanitary rice cooking can be performed.

(Embodiment 4)
Next, a fourth embodiment of the present invention will be described. The same parts as those in the first to third embodiments are denoted by the same reference numerals, and description thereof is omitted. The difference from the first to third embodiments is that air sent from the blowing means is blown into the immersion water from the side surface of the pan. FIG. 8 is a side cross-sectional view of the main part of the pot portion of the rice cooker of the present embodiment.

  As shown in FIG. 8, the circular porous metal 51 which is a 1st air permeability member is welded to the lower part from the water surface of the water quantity corresponded to the minimum amount of rice cooking of the side surface of the pan 22, and water is not passed through the outer side. A permselective sheet 52 having air permeability is fitted on the pan 22 side so that there is no gap. On the other hand, on the rice cooker body 21 side, a ventilation pipe 45 and a ventilation pump 46 which is a blowing means for sending air are arranged. When the pot 22 is set in the rice cooker body 21, the end of the ventilation pipe 45 is The positional relationship is such that the porous metal 51 communicates with the selectively permeable sheet 52. At this time, an O-ring (not shown) or the like is disposed at the end of the ventilation pipe 45 so that there is no air leakage. The pores of the porous metal 51 are preferably smaller than rice grains.

  At this time, air is sent from the side of the rice being immersed, and the whole rice can be cooled while being stirred so as to be shaken from the side.

  Therefore, immersion can be completed in a short time, and as a result, a sufficiently delicious rice can be cooked in a short time without a core due to insufficient water immersion.

  The place where the porous metal 51 is disposed is more effective than the one where a plurality of places are provided and the air is blown.

  In addition, by arranging the selectively permeable sheet 52, water does not leak even if the pan 22 is lifted in a state where water is contained.

  In the present embodiment, the selective permeable sheet 52 is not an essential component during normal rice cooking because the pan 22 is not taken out until it is set in the rice cooker main body 21 without water and cooked. After the immersion water is put into the pan 22, the rice may be cooked while controlling the pressure with the ventilation pump 46 so that there is no water leakage.

  The porous metal 51 may be a sintered metal having continuous pores or a metal plate having a large number of holes.

  Thereby, the underwater rice is stirred while being cooled. By cooling to below the gelatinization temperature, the gelatinization is stopped and the increase in stickiness is stopped, and the rice grains that have been thickened in the course of gelatinization are separated and water is spread throughout the rice. Rice undergoes rapid expansion and contraction due to a rapid rise in temperature when water is added and a sudden drop in temperature during operation of the fan motor 32, so that water penetrates into the rice faster than the normal soaking process. be able to.

  Further, since the air in the rice cooker body 21 is circulated by the ventilation pump 46, the ventilation pipe 45, the relay pipe 47, etc., water vapor and hot air are not released to the outside of the rice cooker body 21 when the rice is immersed, Since the dust outside the rice cooker body 21 is not sucked, sanitary rice cooking can be performed.

  In addition, in Embodiment 3 or 4, when ventilation | gas_flowing from the bottom or side surface of the pan 22 is performed after a steaming process, it can apply also to the automatic loosening function which skips the excess water | moisture content of the cooked rice automatically.

  The rice cooker of the present invention can immerse rice whose main ingredient is starch in a short time, and as a result, can finish cooking in a short time, such as cooking of grains mainly composed of other starches, processed starch products, etc. Useful for applications.

DESCRIPTION OF SYMBOLS 21 Rice cooker body 22 Pan 23 Heating coil 24 Pan temperature sensor 25 Outer lid 27 Inner lid 28 Immersion water tank 29 Immersion water heater 30 Solenoid valve 32 Fan motor 34 Duct 35 Peltier element 43, 51 Porous metal 45 Ventilation pipe 46 Ventilation pump 47 Relay pipe 49 Suction pipe 50 Control means

Claims (10)

A rice cooker body, a lid that covers the rice cooker body, a pan that is detachable from the rice cooker body and can store rice, a pan heating means that heats the pan, and a pan that detects the temperature of the pan A rice cooker comprising temperature detecting means, control means for controlling the pot heating means according to a predetermined rice cooking sequence according to the output of the pot temperature detecting means, and air blowing means for sucking air,
The air blowing means sends the air in the rice cooker into the immersion water in the pan after a predetermined time after the pan containing rice and immersion water is heated by the pan heating means, and the air in the rice cooker. Rice cooker with a configuration that circulates. The rice cooker according to claim 1, wherein the rice cooker main body has a circulation path for circulating air. The rice cooker according to claim 1 or 2, wherein the blower means is configured to send air into the immersion water in the pan from above the pan. An immersion water tank for storing an amount of water necessary for at least one rice cooking for immersing rice, immersion water heating means for heating water in the immersion water tank to a gelatinization temperature or higher, and heated immersion water And a duct for guiding the air sent out from the blowing means, and the leading end of the duct is below the water level corresponding to at least the minimum rice cooking amount in the pan. The rice cooker according to any one of claims 1 to 3, wherein the rice cooker is configured so that air is fed into the immersion water by operating the blowing means after a predetermined time when the immersion water is put into the rice in the pan. . The rice cooker according to claim 4, wherein a duct length of the duct is variable. The rice cooker according to claim 5, wherein the duct length of the duct is configured to rise and fall according to the amount of rice cooked. The rice cooker according to any one of claims 1 to 6, wherein the circulation path includes air cooling means. The rice cooker according to claim 7, wherein the temperature of rice in the pan is lowered to a gelatinization temperature or less by the blowing means. A first ventilation member having air permeability is disposed on at least a part of the side surface of the pan, and the air blowing means is configured to introduce air into the immersion water in the pan from the first ventilation member disposed on the side surface of the pan. The rice cooker of Claim 1 made into the structure which sends in. A second ventilation member having air permeability is disposed on at least a part of the bottom surface of the pan, and the air blowing means supplies air into the submerged water in the pan from the second ventilation member disposed on the bottom surface of the pan. The rice cooker of Claim 1 made into the structure which sends in.

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