JP2016174702A - Pressure type rice cooker - Google Patents

Pressure type rice cooker Download PDF

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Publication number
JP2016174702A
JP2016174702A JP2015056717A JP2015056717A JP2016174702A JP 2016174702 A JP2016174702 A JP 2016174702A JP 2015056717 A JP2015056717 A JP 2015056717A JP 2015056717 A JP2015056717 A JP 2015056717A JP 2016174702 A JP2016174702 A JP 2016174702A
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Japan
Prior art keywords
rice
pressure
pan
pressure valve
opening
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JP2015056717A
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JP6467629B2 (en
Inventor
大輔 岡本
Daisuke Okamoto
大輔 岡本
北木 宏
Hiroshi Kitaki
宏 北木
大矢 弘
Hiroshi Oya
弘 大矢
幸二郎 水谷
Kojiro Mizutani
幸二郎 水谷
細井 弘一
Koichi Hosoi
弘一 細井
隆博 後藤
Takahiro Goto
隆博 後藤
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パナソニックIpマネジメント株式会社
Panasonic Ip Management Corp
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Priority to JP2015056717A priority Critical patent/JP6467629B2/en
Publication of JP2016174702A publication Critical patent/JP2016174702A/en
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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802Control mechanisms for pressure-cookers

Abstract

PROBLEM TO BE SOLVED: To provide a pressure type rice cooker capable of selecting a cooked rice state that suits the preference of a user from a variety of the rice cooking menu.SOLUTION: A pressure type rice cooker includes: a pressure valve 13 that opens/closes a steam discharge hole 131 communicating the inside of a pot 10 with the inside of a lid body 11; a pressure valve opening/closing part 19 for adjusting the pressure in the pot 10 by switching the opening/closing state of the steam discharge hole 131 by the pressure valve 13; and a control part for controlling a heating device and the pressure valve opening/closing part 19, and executing a rice cooking process including a temperature increasing process and a boiling maintaining process. The control part controls the pressure valve opening/closing part 19 and decompresses the inside of the pot 10 in the boiling maintaining process, and varies a decompression rate which is a pressure reduction amount per prescribed time.SELECTED DRAWING: Figure 2

Description

  TECHNICAL FIELD The present invention relates to a pressure rice cooker that cooks delicious rice in a short time by cooking rice in a pressurized state.

  The most recent pressure rice cookers are so-called IH rice cookers that heat by eddy current generated by an induction heating coil that heats the pan containing water and rice, but the pan itself generates heat. Therefore, rice in the area close to the inner wall of the pan is sufficiently heated, but the rice in the upper center from the center of the pan away from the inner wall becomes under-heated, and uneven cooking is likely to occur. It was.

  Then, while being able to cook rice evenly, the pressure type rice cooker which can show a visual delicious effect by making the upper surface of cooked rice flat is proposed (for example, patent) Reference 1).

  This pressure-type rice cooker has a pan that contains the cooked rice containing water and rice, a heating means that heats the cooked rice in the pan, a lid that closes the opening of the pan, and the pressure in the pan. A pressure valve having an opening / closing mechanism for communicating or blocking between the inside of the pan and the outside air is provided so as to obtain a substantially constant predetermined pressure. A pressure valve opening portion attached to the pressure valve for forcibly opening the pressure valve; and a control portion for controlling the heating amount of the heating means and controlling the opening operation of the pressure valve by the pressure valve opening portion. It has. And the control part opens the pressure valve by the pressure valve opening part and changes the pressure in the boiling pot during the boiling maintenance process in which the cooked rice in the pot has reached the boiling temperature by heating. Control.

  During the boiling maintenance process, the pressure in the pan is rapidly changed by the control unit forcibly opening the pressure valve by the pressure valve opening unit. As a result, a severe boiling phenomenon (sudden boiling) due to a pressure drop occurs in the pan, and water and rice grains are vigorously stirred by the bubbles generated by this boiling phenomenon, and the rice grains in the center of the pan and the inside of the pan The rice grains near the wall are agitated.

  Due to such a stirring action, the heating of the rice grains is averaged, cooking unevenness is eliminated, and the shape of the top surface of the cooked rice can be made flat.

  The hardness of rice is an important factor as well as the presence or absence of cooking unevenness as an element that affects the quality of cooking.

  In general, there are two factors that determine the hardness of rice: “moisture content of rice” and “progress of gelatinization of starch contained in rice”. Therefore, in order to change the hardness of the cooked rice, it is necessary to change the “moisture content of rice” or “progress of pre-gelatinization of starch contained in the rice”. There are two ways.

(1st method) Change the ratio of rice and water, that is, change the moisture content of rice (2nd method) Change the thermal power in the boiling maintenance process, that is, change the progress of starch gelatinization (1) The principle of the first method and its problems When the ratio of water to rice is less than the standard, boiling speed increases the speed at which the water in the pot disappears and the temperature of the pot rises faster. The time for the maintenance process is shortened, and the time for rice to absorb water is shortened. Therefore, the amount of water absorbed by the rice is reduced, and the moisture content of the rice is reduced, so that the hardness of the rice becomes harder (moisture content = (1− (mass of dried rice / mass of rice)). ) × 100 (%)).

  On the other hand, when the ratio of water to rice is larger than the standard, in the boiling maintenance process, the speed at which the water in the pot disappears becomes slow, and the temperature rise of the pot becomes slow, so the time of the boiling maintenance process becomes long, It takes longer for rice to absorb water. Therefore, the amount of water absorbed by the rice increases and the moisture content of the rice increases, so the hardness of the rice becomes soft.

  Here, although it changes with kinds (brands) of rice, it is said that the moisture content of rice is preferably about 63% to 65%.

  However, when the ratio of water to rice is changed, the moisture content of rice may deviate from a preferable value, and the taste of rice may be deteriorated.

  That is, when the moisture content of rice becomes lower than the preferred value, the center of the rice is not sufficiently gelatinized, resulting in a rice with less sweetness. Moreover, when the moisture content of rice becomes higher than a preferable value, the moisture contained in the rice becomes excessive, resulting in watery rice.

Gelatinization is a chemical change in which β-starch of rice is hydrolyzed to change to α-starch, and is also referred to as α- gelatinization.
(2) Principle of the second method and its problem It is generally known that there is a correlation between the hardness of the rice and the progress of the pregelatinization contained in the rice.

  Here, “starch-ized starch contained in rice” means that β-starch contained in rice is hydrolyzed and converted to α-starch. The rice can be cooked harder by suppressing the above.

  The pregelatinization of starch depends on the presence of water and the time that the rice is exposed to an environment of 98 ° C. or higher. By changing the time that the rice is exposed to an environment of 98 ° C. or higher, the hardness of the rice is changed. Can be changed.

  In rice cooking with a pressure rice cooker, the process of bringing the temperature of the rice to 98 ° C. or higher includes a boiling maintenance process and a steaming process, and the hardness of the rice is determined by the time of these processes. In order to control the time of each process, it is necessary to control the thermal power of each process, but if you supply more than a predetermined thermal power in the steaming process, rice may be burnt, so in the control of thermal power in the steaming process There is a limit. Therefore, by changing the time of the boiling maintaining step, it is possible to control the gelatinization of starch contained in the rice and change the hardness of the rice.

  As to how to cook rice, there is a saying, "If you start with a bite, a pappa, a crawl, don't take the lid if you cry a baby. A single burn of straw" However, it is a technique to extend the boiling time by weakening the thermal power (corresponding to the boiling maintenance process).

  In the boiling maintenance process, when the heating power of the boiling maintenance process is increased and the boiling maintenance time is shortened, the alpha conversion of the rice is suppressed and the rice becomes hard. On the other hand, in the boiling maintenance process, when the heating power of the boiling maintenance process is lowered and the boiling maintenance time is lengthened, the α-ization of the rice is promoted and the rice becomes soft.

However, if the heating power of the boiling maintenance process is increased, the temperature of the pan becomes higher, and the rice is more likely to be burnt. In addition, if the heating power of the boiling maintenance process is lowered, the convection in the pan will not occur sufficiently, the rice in the upper layer of the pan will be harder, the rice in the lower layer of the pan will be softer, etc. .

JP 2004-081824 A

  As explained above, the conventional pressure rice cooker eliminates uneven cooking and can be expected to produce more delicious rice than the previous rice cookers. However, at least the operation in the boiling maintenance process is uniform, and there is a problem that it is not possible to respond to each person's preference for different rice finely.

  This invention is made | formed in view of the subject which the said prior art has, and while improving the taste of rice, the pressure type rice cooking which can be cooked to the hardness of the rice which suited user's liking The purpose is to provide a vessel.

  In order to achieve the above-described object, the present invention provides a pan that contains a cooked rice containing water and rice, a heating device that heats the pan, a lid that closes the opening of the pan, the inside of the pan, and the lid A pressure valve that opens and closes a steam discharge hole that communicates with the body, a pressure valve opening and closing unit that adjusts the pressure in the pan by switching the opening and closing state of the steam discharge hole by the pressure valve, a heating device and a pressure valve opening and closing unit, A pressure-type rice cooker comprising a controller for performing a rice cooking process including a temperature raising process and a boiling maintaining process, wherein the controller controls the pressure valve opening and closing unit in the boiling maintaining process. While reducing the pressure inside, the pressure reduction rate, which is the amount of pressure reduction per time, is made variable.

  When a bumping phenomenon is caused in the boiling maintenance process, a large amount of steam is generated from the pan by the bumping phenomenon. The generated steam passes through the lid and steam cylinder of the pressure rice cooker and is discharged to the outside of the rice cooker body. At this time, the mixture of the water in the pan and the starch eluted from the rice (hereinafter referred to as “rice basket”) is discharged together with the steam to the lid and steam cylinder of the pressure rice cooker. Since the steam cylinder has a separation structure that separates the liquid and the gas, the separation structure separates the liquid “onoba” from the gas steam, and only the steam is contained in the rice cooker body. While being discharged to the outside, the liquid “rice ball” stays in the steam cylinder. In the boiling maintenance step, since the pressure in the pan is higher than the pressure in the steam cylinder, the “mushroom” staying in the steam cylinder does not flow back into the pan.

  For this reason, since the water in the pan is reduced by the amount retained in the steam cylinder, the boiling maintenance time is shortened due to the effect of reducing the amount of water. And when boiling maintenance time becomes short, alpha-ization of rice will be suppressed and it will become hard rice. On the contrary, when there are few “mushrooms” staying in the steam cylinder, a lot of water remains in the pot, and the boiling maintenance time becomes longer due to the effect of increasing or decreasing water. And by making boiling maintenance time long, alpha-ization of rice is promoted and it becomes soft rice.

  The present invention makes it possible to adjust the amount of “rice cake” staying in the steam cylinder by making the pressure reduction speed variable by the above configuration, making the boiling maintenance time variable, and making the hardness of the rice variable. . Therefore, this invention can provide the pressure type rice cooker which can respond | correspond finely to a user's liking of rice.

The front view of the pressure type rice cooker which concerns on one embodiment of this invention The longitudinal cross-sectional view of the pressure type rice cooker which concerns on one embodiment of this invention The expanded sectional view which shows the pressure valve with which the pressure type rice cooker which concerns on one embodiment of this invention is equipped, and a pressure valve opening / closing mechanism The block diagram which shows the structure of the control part with which the pressure type rice cooker which concerns on one embodiment of this invention is provided. The wave form diagram which shows the change in the temperature and pressure in the pan in the rice cooking process of the white rice and the normal rice cooking course of the pressure type rice cooker which concerns on one embodiment of this invention. The wave form diagram which shows the pressure change in the pan in the boiling maintenance process of the pressure type rice cooker which concerns on one embodiment of this invention. (A) is a wave form diagram which shows the pressure change in the pan in the soft course of the boiling maintenance process of the pressure type rice cooker which concerns on one embodiment of this invention, (b) is the boiling maintenance of the pressure type rice cooker. Waveform diagram showing the pressure change in the pan in the normal course of the process, (c) is a waveform diagram showing the pressure change in the pan in the course because of the boiling maintenance process of the same pressure rice cooker

Embodiments of the present invention will be described below with reference to the drawings. However, the embodiment shown below exemplifies a pressure rice cooker for embodying the technical idea of the present invention, and is not intended to specify the present invention for this pressure rice cooker. And other embodiments within the scope of the claims are equally applicable.
(Embodiment)
A pressure rice cooker according to a first embodiment of the present invention will be described with reference to FIGS. 1 and 2. FIG. 1 is a front view of a pressure rice cooker according to an embodiment of the present invention. FIG. 2 is a longitudinal sectional view of the pressure rice cooker of FIG. The pressure-type rice cooker 1 which concerns on this Embodiment is a pressure-type rice cooker which raises the pressure in a pan to atmospheric pressure or more (for example, about 1.2 atmospheres) at the time of rice cooking.

  As shown in FIG. 2, the pressure rice cooker 1 includes a pot 10 that contains a cooked rice containing water and rice, a substantially bottomed cylindrical rice cooker body 2 that contains the pot 10, and a pot 10. And a lid 11 attached to the upper portion of the rice cooker body 2 so as to close the opening.

  As shown in FIG. 2, the pan 10 has a flange portion 10b around the upper opening 10a. The pot 10 is formed in a size that can be cooked with about 3 cups of rice, for example. Moreover, the pan 10 is provided with the inner layer formed with a material (for example, copper, aluminum, etc.) with high heat conductivity, and the outer layer formed with a magnetic material (for example, stainless steel). The surface of the inner layer of the pan 10 is covered with, for example, a fluororesin.

  The rice cooker body 2 includes a substantially bottomed cylindrical outer case 3 and a substantially bottomed cylindrical inner case 4 accommodated in the outer case 3. The inner case 4 is composed of a heat-resistant resin molded body. A substantially circular opening 41 into which the pan 10 can be inserted is formed in the upper part of the inner case 4. The inner case 4 is formed so as to detachably accommodate the pan 10 through the opening 41. The outer case 3 is configured by a decorative box having an outer shape larger than that of the inner case 4. An opening 31 is provided in the upper part of the outer case 3. The opening 31 of the outer case 3 is larger than the opening 41 of the inner case 4 and is formed in a substantially elliptical shape.

The inner case 4 includes a substantially bowl-shaped bottom portion 4a having a predetermined diameter, and a cylindrical side wall portion 4b erected from the periphery of the bottom portion 4a. A pan bottom heater H1 is attached to the bottom 4a. The pan bottom heater H1 is fixed to the bottom portion 4a using, for example, a support (not shown). The pot bottom heater H1 is, for example, a heater with a power consumption of 1200 watts, and is configured by an electromagnetic induction coil that induction-heats the bottom of the pot 10. The pot bottom heater H1 generates eddy current at the bottom of the pot 10 to cause the pot 10 itself to self-heat. Further, a bottom sensor (pan temperature detecting unit) Sen <b> 1 that detects the temperature of the bottom of the pot 10 is provided on the bottom 4 a of the inner case 4. The bottom sensor Sen1 also functions as a rice cooking amount detection unit that detects the amount of rice cooking in the pan 10. In addition, since it is already well-known to detect the amount of rice cooking in the pan 10 by the output of the bottom sensor Sen1, detailed description is omitted. As the bottom sensor Sen1, for example, a thermistor can be used.

  A mounting portion 42 is formed on the inner peripheral surface of the side wall portion 4 b of the inner case 4. The attachment portion 42 is located between the opening portion 41 and the bottom portion 4a, and is formed to be recessed by a predetermined depth from the inner peripheral surface side toward the outer peripheral surface side. A side heater H <b> 2 is attached to the attachment portion 42. The side heater H2 is composed of, for example, an electromagnetic induction coil that induction-heats the side surface of the pan 10.

  As shown in FIG. 2, a frame cover 6 is attached to the upper end portion of the outer case 3 and the upper end portion of the inner case 4. The frame cover 6 is configured by an annular plate body whose outer shape is substantially elliptical so as to cover an opening between the upper end portion of the outer case 3 and the upper end portion of the inner case 4. The frame cover 6 is made of resin, for example. A frame cover reinforcing member 7 is attached to the frame cover 6.

  The periphery of the opening of the frame cover 6 functions as a placement portion on which the flange portion 10b of the pan 10 is placed. At the periphery of the opening of the frame cover 6 located on the front side (left side in FIG. 2) of the rice cooker body 2, a locking member 8 for locking one end of the lock mechanism 16 provided on the lid 11 is provided. ing. The locking member 8 includes a locking piece 8b that locks with a locking claw 17a provided at one end of the locking mechanism 16, and a base 8a that is positioned above the locking piece 8b and fixes the locking piece 8b. And. The flange portion 10b of the pan 10 is placed on the upper surface of the base 8a. The base 8a is made of, for example, a heat resistant resin member. The locking piece 8b is made of, for example, a metal plate. The base 8a, the locking piece 8b, the frame cover 6 and the frame cover reinforcing member 7 are laminated and screwed together.

  Further, on the periphery of the opening of the frame cover 6 located on the rear side (right side in FIG. 2) of the rice cooker body 2, a pedestal 8 c on which the flange portion 10 b of the pan 10 is placed, and the rear end portion of the lid body 11. And a hinge portion 9 that pivotally supports the shaft. The upper surface of the pedestal 8c is formed so as to be located on the same horizontal plane as the upper surface of the pedestal 8a. The hinge portion 9 includes a first attachment portion 9a that is fixed to the frame cover 6, and a second attachment portion 9b that pivotally supports the rear end portion of the lid 11 so as to be pivotable. The hinge part 9 is comprised by the substantially L-shaped plate-shaped member in the side view. The hinge portion 9 is configured to have such a strength that it does not deform even when a load is applied due to the weight of the lid body 11 or a pressure increase in the pan 10. For example, the hinge part 9 is comprised by the die-cast molded object which consists of metal members, such as stainless steel, aluminum, and aluminum alloy which have a thickness of about 2-5 mm. The base 8c, the frame cover 6, the hinge portion 9, and the first attachment portion 9a are laminated and screwed together.

  A predetermined gap is formed between the outer case 3 and the inner case 4. A control unit 30 shown in FIG. 4, a cooling fan (not shown) that forcibly cools the inside of the rice cooker body 2, and a motor (not shown) that drives the cooling fan are arranged in the gap. Yes.

  As shown in FIG. 1, a display operation unit 5 is provided on the front surface of the outer case 3. The display operation unit 5 includes an operation panel (operation unit) 5a and a display panel 5b. The operation panel 5a is provided with various operation keys such as a start key, a menu key, a reservation key, and a heat retention key. The display panel 5b displays information such as a rice cooking course (for example, white rice / normal rice cooking course, brown rice cooking course) set by using various operation keys of the operation panel 5a.

As shown in FIG. 2, the lid 11 is configured to rotate around a hinge pin 91 of the hinge portion 9. The lid 11 includes an inner lid 12 that closes the upper opening 10 a of the pan 10 and an outer lid 15 that is located above the inner lid 12 and closes the upper opening of the rice cooker body 2.

  As shown in FIG. 2, a safety valve V <b> 1 and a pressure valve 13 are provided on the upper surface of the inner lid 12. The safety valve V1 is a valve for releasing the steam in the pan 10 to the outside when the pressure in the pan 10 is abnormally increased. An annular seal member 12 a that is in contact with the upper opening 10 a of the pan 10 is attached to the outer peripheral portion of the inner lid 12. A locking portion (not shown) that is detachably locked to the outer lid 15 is provided on the outer peripheral portion of the inner lid 12. As shown in FIG. 3, the pressure valve 13 closes the steam discharge hole 131 and the valve seat 13 a in which the steam discharge hole 131 having a diameter of 3 mm to 5 mm that communicates the inside of the pot 10 and the lid 11 is formed. A metal ball 14 placed on the valve seat 13a and a cover 13b that restricts the movement of the ball 14 and holds it on the valve seat 13a are provided. The ball 14 has a predetermined weight and closes the steam discharge hole 131 by its own weight. As shown in FIG. 3, a steam sensor Sen2 that detects the steam temperature is attached to the cover 13b.

  The outer lid 15 includes a lid heater H 3, a lock mechanism 16, and a pressure valve opening / closing part 19. The lid heater H <b> 3 is a heater that heats the inside of the pan 10 from the upper opening 10 a side of the pan 10. In the present embodiment, the pot bottom heater H1, the side heater H2, and the lid heater H3 constitute a heating device that heats the pot 10.

  As shown in FIG. 2, the lock mechanism 16 includes a swing rod 17 that is swingably fixed to the frame of the outer lid 15. A locking claw 17 a that is locked to the locking member 8 described above is provided at one end of the swing rod 17. A release button 17b for releasing the locking between the locking member 8 and the locking claw 17a is provided at the other end of the swing rod 17. When the locking claw 17 a is locked to the locking member 8, the lid 11 is held at a position where the upper opening 10 a of the pan 10 is closed. On the other hand, when the release button 17b is pressed and the engagement between the engagement claw 17a and the engagement member 8 is released, the lid body 11 moves to the open position (position where the upper opening 10a of the pan 10 is opened). It becomes possible. In addition, the outer lid 15 supports the rotation of the lid 11 in the opening direction around the hinge pin 91 of the hinge portion 9 and also supports a spring pivot mechanism (not shown) that holds the lid 11 in the open position. Is provided.

  The pressure valve opening / closing part 19 adjusts the pressure in the pan 10 by switching the opening / closing state of the steam discharge hole 131 by the pressure valve 13. As shown in FIG. 3, the pressure valve opening / closing part 19 is operated with a cylinder 20, a plunger 21 that moves forward and backward within the cylinder 20, an operating rod 22 attached to the tip of the plunger 21, and one end of the cylinder 20. And a spring body 25 provided between the flange 22.

  The cylinder 20 incorporates an electromagnetic coil (not shown) wound in a cylindrical shape. The plunger 21 moves forward and backward in the cylinder 20 depending on whether or not the electromagnetic coil is excited. The spring body 25 is composed of, for example, an extension coil spring. The operating rod 22 is supported by the cover 13b of the pressure valve 13 through a sealing member 23 having elasticity.

  When the electromagnetic coil of the cylinder 20 is not excited, the plunger 21 is urged in a direction away from the cylinder 20 by the elastic force of the spring body 25 as shown in FIG. At this time, the ball 14 is pushed away from the steam discharge hole 131 through the operating rod 22, and the steam discharge hole 131 is opened. On the other hand, the plunger 21 is pulled into the cylinder 20 against the elastic force of the spring body 25 when the electromagnetic coil of the cylinder 20 is excited. At this time, the ball 14 moves along the inclined surface provided in the valve seat 13a by its own weight, returns to the steam discharge hole 131, and the steam discharge hole 131 is closed.

  In addition, a motor may be used for switching the open / close state of the steam discharge hole 131 by the pressure valve 13 of the pressure valve opening / closing part 19. When the operating rod 22 is moved by combining a motor and a gear, the spring body 25 is not required. Further, since the position of the operating rod 22 can be finely controlled by the rotation angle or the number of rotations of the motor, the position of the pressure valve 13 can also be finely controlled, and the open / close state of the steam discharge hole 131 can also be finely controlled.

  In addition, the outer lid 15 is formed with a recessed portion 24d for detachably mounting a storage tank 24 for temporarily storing “oneba” (viscous rice broth) generated in the rice cooking process. A mounting hole 15a is provided in the recess 24d. The storage tank 24 is press-fitted and fixed in the mounting hole 15a. As shown in FIG. 2, the storage tank 24 includes a discharge cylinder 24 a that discharges steam discharged from the steam discharge hole 131 of the pressure valve 13, an empty chamber 24 b that temporarily stores “rice balls”, and steam that is externally stored. And a steam discharge port 24c that discharges to the bottom. A return valve V <b> 2 is provided at the bottom of the empty chamber 24 b to return the stored “oneba” into the pot 10. In addition, when the steam is discharged from the steam discharge hole 131 of the pressure valve 13, the “oneba” is discharged from the steam discharge hole 131 together with the steam and is temporarily stored in the empty chamber 24 b of the storage tank 24. When the amount of the “mushroom” stored in the vacant chamber 24b reaches a predetermined amount, the return valve V2 is opened and returned to the pot 10. The outer surface of the outer lid 15 is covered with a decorative cover 18.

  Next, the configuration and control operation of the control unit 30 will be described in more detail with reference to FIG. FIG. 4 is a block diagram illustrating a configuration of the control unit 30.

As shown in FIG. 4, the control unit 30 includes a CPU 30 a that performs various arithmetic processes, a ROM 30 b and a RAM 30 c that store various data, and a rice cooking menu detection circuit 30 d that detects the rice cooking menu selected on the operation panel 5 a. And. In addition, the control unit 30 controls the opening / closing timer 30e for setting the opening / closing time of the pressure valve 13, the counter 30f for counting the opening / closing frequency of the pressure valve 13, the pot bottom heater H1, the side heater H2, and the lid heater H3. And a heating control circuit 30g for controlling the heating temperature and the heating time. The control unit 30 further includes a display panel control circuit 30h that controls the display screen displayed on the display panel 5b, and a pressure valve opening / closing mechanism drive circuit that controls the opening / closing timing of the pressure valve 13 by driving the pressure valve opening / closing unit 19. 30i. Each component of the control unit 30 and the circuits 30a to 30i are mounted on a control circuit board.
In the ROM 30b and the RAM 30c, rice cooking programs corresponding to various rice cooking menus are stored. Here, the rice cooking program refers to rice cooking in which energization time, heating temperature, heating time, heating output, etc. are determined in advance in each of the four steps of pre-cooking, cooking, boiling maintenance, and steaming in order. The procedure. The control part 30 controls the drive of each part and each apparatus based on the rice cooking menu selected by the operation panel 5a, and the detection temperature of the bottom sensor Sen1 and the steam sensor Sen2, and performs a rice cooking process.

  In the boiling maintenance step, the steam discharge hole 131 is switched from the closed state to the open state, so that the pressure in the pan 10 decreases. Thereby, a bumping phenomenon occurs in the pan 10, and the cooked rice in the pan 10 is stirred. As a result, heat is efficiently transmitted to the cooked rice, and rice with good taste can be cooked. In addition, what is necessary is just to reduce the pressure in the pan 10 0.05 atmospheres or more, for example, in order to generate a bumping phenomenon in the pan 10.

Moreover, the pressure in the pan 10 is lowered by switching the steam discharge hole 131 from the closed state to the open state in the boiling maintenance step. Thereby, the film of “Onaba” generated along the wall surface of the pot 10 collapses, and the boiling bubbles are generated from the entire pot 10 so as to pass between the rice grains. That is, it is possible to form a trace of boiling bubbles, generally called “crab hole”, on the entire surface of the rice. As a result, it is possible to efficiently transfer heat to each rice grain and to make the rice grain stand up, and to cook rice that is excellent in taste and sight. In addition, what is necessary is just to reduce the pressure in the pan 10 0.05 atmospheres or more, for example, in order to break the film of the "Onaba" generated along the wall surface of the pan 10.

  Next, with reference to FIG. 5, the rice cooking process when the white rice / normal rice cooking course is selected as the rice cooking menu on the operation panel 5a will be described. FIG. 5 is a graph showing changes in temperature and pressure in the pan 10 in the rice cooking process of the white rice / normal rice cooking course.

(A) Pre-cooking step After the white rice / normal rice cooking course is selected on the operation panel 5a, the pre-cooking step is first executed when the start key is pressed. The pre-cooking step is a step of immersing the rice in water at a temperature lower than the gelatinization temperature so that the rice can be sufficiently gelatinized in the subsequent steps, and allowing the rice to absorb water in advance. In this pre-cooking step, the control unit 30 raises the temperature of the water in the pot 10 to the water absorption temperature θ2 (for example, 55.2 ° C.), and then maintains the temperature after the temperature rise. The pan bottom heater H1 is controlled based on the detected temperature of Sen1.

  Moreover, when the pre-cooking process is started, the pressure valve 13 is closed (a state where the steam discharge hole 131 is closed by the ball 14). At the same time or thereafter, power supply to the pan bottom heater H1 is started. At this time, a water absorption timer (not shown) provided in the control unit 30 starts measuring time. Here, the time taken by the water absorption timer is referred to as the water absorption time Tk. When the water absorption time Tk reaches a time t1 (for example, 15 minutes) set in advance according to the rice cooking menu, the process proceeds to the cooking process. At this time, the pressure valve 13 remains closed.

(B) Cooking process The cooking process is a process in which the pot 10 is heated at a stretch with high heat to bring the water in the pot 10 to a boiling maintenance state (about 100 ° C.). In this temperature raising step, the control unit 30 continues to supply power to all of the pot bottom heater H1, the side heater H2, and the lid heater H3. Thereby, the pan bottom temperature K1 of the pan 10 rises with a steep slope as shown in FIG. Steam is generated in the pan 10 by the rise of the pan bottom temperature K1. A steam sensor Sen2 detects the steam temperature of the steam. The steam temperature rises slightly later than the pan bottom temperature. In addition, when steam is initially generated, there is a slight gap between the upper opening 10a of the pan 10 and the seal member 12a. For this reason, steam leaks from the gap, and the pressure in the pan 10 does not increase. That is, the pressure valve 13 is maintained in a closed state for a predetermined time after shifting to the cooking process, but the pressure in the pan 10 does not increase. On the other hand, after a predetermined time has passed since the transition to the cooking process, the pressure in the pan 10 rises, and at the end of the cooking process, the pressure in the pan 10 is equal to or higher than atmospheric pressure (eg, 1.15 atmospheric pressure). . Although the power supply to the pan bottom heater H1, the side heater H2, and the lid heater H3 is continued and not shown in FIG. 5, when the steam temperature reaches a predetermined boiling temperature (for example, 75 ° C.), the process proceeds to the boiling maintenance process. To do.

When the amount of cooked rice is small, the rate at which the steam temperature rises increases, so the time until the steam temperature K2 reaches the boiling temperature is short. On the other hand, when the amount of cooked rice is large, the rate at which the steam temperature rises is slow, so the time until the steam temperature K2 reaches the boiling temperature θ3 is long. That is, the cooking process time varies depending on the amount of rice cooked. The time for the cooking process is, for example, 3 minutes to 10 minutes.
(C) Boiling maintenance process A boiling maintenance process is a process of maintaining the boiling state of the water in the pan 10, gelatinizing rice starch, and raising the gelatinization degree to about 50% to 80%. In this boiling maintenance step, the control unit 30 supplies power intermittently to the pan bottom heater H1, the side heater H2, and the lid heater H3 so as to maintain the boiling state of the water in the pan 10. In addition, immediately after the transition to the boiling maintenance step, the inside of the pan 10 is in a mixed state of boiling steam and compressed air and has not reached a complete boiling state, but is in the middle of the boiling maintenance step. Finally, the inside of the pan 10 is filled only with boiling steam, and it becomes a complete boiling state.

  After the transition to the boiling maintenance step, heating of the pan 10 is continued for a predetermined time (for example, longer than 16 seconds), so that the pressure in the pan 10 rises to about 1.20 atm.

  Moreover, the control part 30 controls the pressure valve opening / closing part 19 to switch the steam discharge hole 131 from the closed state to the open state at least three times in the boiling maintenance step. As a result, the pressure in the pan 10 drops from about 1.20 atm to near atmospheric pressure, the “Onaba” film generated along the wall of the pan 10 collapses, and the pan so that the boiling bubbles pass between the rice grains. 10 from the whole.

  The control unit 30 controls the pressure valve opening / closing unit 19 to switch the steam discharge hole 131 from the open state to the closed state after maintaining the steam discharge hole 131 in the open state for a predetermined time (for example, 4 seconds). Thereafter, the heating of the pan 10 is continued for a predetermined time (for example, longer than 16 seconds), so that the pressure in the pan 10 returns to about 1.20 atm.

  In the boiling maintenance step, water is continuously boiled, and a large amount of steam at about 100 ° C. is generated. This steam is discharged to the outside of the pressure rice cooker through the steam discharge hole 131 or the like. Thereby, when most of the water in the pot 10 runs out, the temperature of the bottom in the pot 10 rises above the boiling point of water. When the bottom sensor Sen1 detects that the temperature of the bottom of the pan 10 has reached the boiling point or higher (eg, 130 ° C.), the process proceeds to the steaming process.

(D) Steaming process The steaming process is a process of evaporating excess water using preheating and raising the gelatinization temperature of rice to nearly 100%. In this steaming step, the control unit 30 controls the pan bottom heater H1, the side heater H2, and the lid heater H3 so as to stop the heating of the pan 10, and pressures to switch the steam discharge hole 131 from the closed state to the open state. The valve opening / closing part 19 is controlled. Then, when predetermined time (for example, 4 minutes) passes since the start of a steaming process, the control part 30 will control the pan bottom heater H1, the side heater H2, and the lid | cover heater H3 so that the pan 10 may be heated. Thereby, the excess water | moisture content adhering to the surface of rice is evaporated (cooking). Then, when predetermined time (for example, 3 minutes) passes, the control part 30 will control the pan bottom heater H1, the side heater H2, and the lid | cover heater H3 so that the heating of the pan 10 may be stopped. Thereafter, when a predetermined time (for example, 6 minutes) elapses from the start of the steaming process, the steaming process is terminated. That is, the rice cooking process is terminated. In addition, the heat retention process may be performed after the rice cooking process is completed.

  In the present embodiment, the control unit 30 controls the pressure valve opening / closing unit 19 to depressurize the inside of the pan 10 at least three times in the boiling maintenance process so as to switch the steam discharge hole 131 from the closed state to the open state. The pressure reduction rate, which is the amount of pressure reduction per time, is variable.

  Here, if the pressure reduction rate is varied, the lower the pressure reduction rate, the less “squirrel” stays in the steam cylinder, so the boiling maintenance time increases. Therefore, hard rice can be obtained by increasing the decompression speed, and soft rice can be obtained by reducing the decompression speed.

  Furthermore, the hardness of the rice can be changed by combining it with the heating power that keeps boiling. In addition, the unevenness of the rice that occurs when the heating power is relaxed can be improved because the inside of the pan is stirred by reducing the pressure.

  When the boiling maintenance process is completed and the pressure in the pan is extracted and the steaming process is started, the pressure in the pan is lowered, and Oneva staying in the steam cylinder returns to the pan, and the rice ball is absorbed by the rice. When “rice balls” are absorbed by rice, the rice surfaces are coated with “rice balls”. Since the Oneva is sufficiently pulverized with a steam cylinder, it can provide sweet rice. That is, even if it is hard rice, sweet rice can be provided. Moreover, since the temperature in the pan becomes uniform during stirring, the occurrence of scorch can be suppressed.

  FIG. 6 is a waveform diagram for relatively comparing the difference in pressure reduction type in the boiling maintenance step between the conventional pressure rice cooker and the pressure rice cooker according to the present embodiment.

  A conventional pressure rice cooker is depressurized from 1.2 atmospheres to atmospheric pressure (about 0.1 seconds) at a stretch. On the other hand, in the pressure type rice cooker according to the present embodiment, the pressure reduction rate is variable by any one of the following three methods or a combination thereof. Since the depressurization speed is variable, the depressurization speed of the pressure rice cooker according to the present embodiment is slower and the depressurization time is longer than the conventional pressure rice cooker that depressurizes to atmospheric pressure all at once (about 6 seconds to About 12 seconds).

  The first method of making the pressure reduction rate variable is a method in which the control unit 30 controls the pressure valve opening / closing unit 19 so that the pressure valve 13 repeatedly opens and closes the steam discharge hole 131. The pressure reduction speed is made variable by changing the number of times of opening / closing the steam discharge hole 131, changing the opening / closing interval (opening / closing timing), and changing the combination thereof. As the number of times of opening and closing the steam discharge hole 131 increases, the number of times of pressure increase at the time of closing increases, so the pressure reduction speed generally decreases.

  The second method of making the pressure reduction rate variable is a method in which the control unit 30 controls the pressure valve opening / closing unit 19 so that the area in which the pressure valve 13 opens the steam discharge hole 131 is variable. By making the amount by which the operating rod 22 pushes the pressure valve 13 variable, the amount by which the pressure valve 13 moves changes, and the opening area of the steam discharge hole 131 becomes variable. When the opening area of the steam discharge hole 131 is reduced, the decompression speed is decreased, and when the opening area of the steam discharge hole 131 is increased, the decompression speed is increased. The opening area may be changed in a plurality of openings of the steam discharge hole 131. Further, the opening area may be changed in one opening of the steam discharge hole 131.

  The third method of making the pressure reduction rate variable is a method in which the control unit 30 controls the pressure valve opening / closing unit 19 so that the time during which the pressure valve 13 opens the steam discharge hole 131 is variable. While the opening and closing of the steam discharge hole 131 is repeated, the decompression speed decreases when the opening time is shortened, and the decompression speed increases when the opening time is lengthened.

  Although the pressure reduction rate of the boiling maintenance step can be made variable by one of the above three methods, the pressure reduction rate of the boiling maintenance step can be made variable by combining two methods or three methods.

  Next, an example in which the pressure reduction rate in the boiling maintenance process is made variable according to the user's preference will be described with reference to FIG.

  FIG. 7A is a waveform diagram showing a pressure change in the pan 10 in a “soft rice course” for a user who wants to eat soft rice. FIG.7 (b) is a wave form diagram which shows the pressure change in the pan 10 in the "normal course" for the user who wants to eat the rice of average hardness. FIG.7 (c) is a wave form diagram which shows the pressure change in the pan 10 in the "curry course" for the user who wants to eat the cooked rice.

  All courses are decompressed three times in the boiling maintenance process. Moreover, the heating power is the same in any course, and the pressure increasing speed until the pressure valve 13 closes the steam discharge hole 131 and the pressure in the pan 10 becomes 1.2 atm is the same in any course. Furthermore, the same holds true for the time for holding the pressure in the pan 10 at 1.2 atm.

The difference between the three courses is the difference in the decompression speed. The decompression speed of the “soft course” is the lowest and the decompression speed of the “hard course” is the highest. The decompression speed of the “normal course” is the height between the decompression speed of the “soft course” and the decompression speed of the “hard course”. The difference between the time until the boiling maintenance process of the “Soft Course” and the time until the boiling maintenance process of the “Normal Course” is about 30 seconds, and the time until the boiling maintenance process of the “Soft Course” ends. The difference between the time and the time until the end of the boiling maintenance process of the “Kare Course” is about 60 seconds. Even if the pressure reduction rate is variable, the difference in the time required for the rice cooking process is only about 1 minute at most, but by making the pressure reduction speed in the boiling maintenance process variable so that this slight difference occurs, it is cooked Can greatly change the hardness of the rice and can respond to the taste of the user in detail.

  In the description of the above embodiment, the pressure reduction rate in one boiling maintenance step is constant, but it is preferable to reduce the pressure reduction rate at least in the second half of the boiling maintenance step.

  In the first half of the boiling maintenance process, the rice in the pan does not absorb enough water, and the rice and water coexist, so by increasing the decompression speed, It is preferable to increase the boiling rate and stir a lot of rice and water in the pan. However, in the second half of the boiling maintenance process, the rice in the pot is fully absorbing water, the water in the pot is low, the rice absorbs water, and the rice swells and becomes soft. ing. At this time, the rice is in a state where the water content in the outer periphery of the rice is large and the water content in the center of the rice is small. Therefore, in this state, when the decompression speed of the boiling maintenance step is increased, the surface of the rice is broken by rubbing each other, so the cooked rice becomes sticky and the taste is lowered. There was a case.

  Therefore, in the second half of the boiling maintenance step, by reducing the pressure reduction rate, the stickiness of the cooked rice can be sufficiently prevented, and the taste of the rice can be improved.

  In the present embodiment, the number of times the steam discharge hole 131 is switched from the closed state to the open state in the boiling maintenance step is set to at least three times, but is not limited to three or more times.

  The pressure-type rice cooker according to the present invention suppresses the stickiness of the surface of the rice, can further improve the taste of the rice, and can be finely adapted to the user's taste of rice, thereby enabling the pressure type for home and business use. Useful as a rice cooker.

DESCRIPTION OF SYMBOLS 1 Pressure type rice cooker 2 Rice cooker main body 3 Exterior case 4 Inner case 4a Bottom part 4b Side wall part 5 Display operation part 5a Operation panel 5b Display panel 6 Frame cover 7 Frame cover reinforcement member 8 Locking member 8a, 8c Base 8b Locking piece DESCRIPTION OF SYMBOLS 9 Hinge part 9a 1st attaching part 9b 2nd attaching part 10 Pan 10a Upper opening part 10b Flange part 11 Cover body 12 Inner cover 12a, 23 Seal member 13 Pressure valve 13a Valve seat 13b Cover 14 Ball 15 Outer cover 15a Attaching Hole 16 Lock mechanism 17 Oscillating rod 17a Locking claw 17b Release button 18 Cosmetic cover 19 Pressure valve opening / closing part 20 Cylinder 21 Plunger 22 Actuation rod 24 Storage tank 24a Discharge cylinder 24b Empty room 24c Vapor discharge port 24d Recessed part 25 Spring body 30 Control unit 91 Hinge pin 131 Steam exhaust hole H1 Pan Heater H2 side heater H3 lid heater Sen1 bottom sensor Sen2 vapor sensor

Claims (5)

  1. A pot for storing cooked rice containing water and rice;
    A heating device for heating the pan;
    A lid that closes the opening of the pan;
    A pressure valve that opens and closes a steam discharge hole that communicates the inside of the pan and the lid;
    A pressure valve opening / closing part that adjusts the pressure in the pan by switching the opening / closing state of the steam discharge hole by the pressure valve;
    A control unit for controlling the heating device and the pressure valve opening and closing unit to perform a rice cooking step including a temperature raising step and a boiling maintenance step;
    A pressure rice cooker comprising:
    In the boiling maintaining step, the control unit controls the pressure valve opening / closing unit to depressurize the pan, and the pressure cooker has a variable depressurization rate that is a depressurization amount per hour.
  2.   The pressure rice cooker according to claim 1, wherein the control unit controls the pressure valve opening and closing unit so that the pressure valve repeatedly opens and closes the steam discharge hole, thereby suppressing the pressure reduction speed.
  3.   The pressure-type rice cooker according to claim 1, wherein the control unit controls the pressure valve opening / closing unit so as to change an area in which the pressure valve opens the steam discharge hole.
  4.   The pressure rice cooker according to claim 1, wherein the control unit controls the pressure valve opening / closing unit so as to vary a time during which the pressure valve opens the steam discharge hole.
  5.   2. The pressure rice cooker according to claim 1, wherein the pressure valve opening / closing section switches an opening / closing state of the steam discharge hole by the pressure valve using a motor.
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CN109691868A (en) * 2017-10-24 2019-04-30 佛山市顺德区美的电热电器制造有限公司 Cooking apparatus and its cook performance automatic adjusting method and device
CN109907642A (en) * 2017-12-12 2019-06-21 佛山市顺德区美的电热电器制造有限公司 The upper cover method for heating and controlling and device of cooking apparatus
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