JP2016214705A - rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker having a scorched rice course that allows scorched rice with appropriate hardness to be made.SOLUTION: In a rice cooker, a cooking operation includes a boiling process, a dry-up process, a post dry-up process, and a scorched rice generation process. In the boiling process, control to keep a cooking object at a boiling temperature is executed by carrying a current to heating means intermittently. In the dry-up process, heating control is executed to increase the temperature of an inner pot by carrying a current to the heating means and temperature information from temperature detection means shows a cooking object boiling temperature or higher. In the post dry-up process, heating control is executed to decrease a temperature detected by the temperature detection means by decreasing a current carried to the heating means, and after the temperature detected by the temperature detection means decreases, keep the temperature of the cooking object by carrying a current to the heating means intermittently. In the scorched rice generation process, control is executed to carry a current to the heating means, and heating control is executed to scorch the cooking object.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a rice cooker having a function of cooking rice.

2. Description of the Related Art Conventionally, there is a rice cooker having a rice cooking course that is a rice cooking function that generates rice cake by scorching rice and cooking rice with a fragrant color and fragrance.
Control is a rice cooking method that adds rice. In the rice cooking course, the first rice cooking is performed with a heating power stronger than the cooking process of the normal white rice course until the pot sensor detects the first preset temperature after the inundation process. The cooking process and the second cooking that heats with the heating power corresponding to the amount of rice cooked until the pan sensor detects the second set temperature higher than the first set temperature after the pan temperature reaches the first set temperature It has a process (for example, refer to patent documents 1).

Japanese Patent No. 5298788

  However, in the control of the conventional rice course, after the inundation process, the rice is burned to generate the rice cake by applying a thermal power stronger than the normal white rice course. There was a problem of being damaged.

  This invention was made | formed in order to solve the above subjects, and it aims at providing the rice cooker which has the rice cake course which can make the rice cake of appropriate hardness.

  In order to solve the problems, in a rice cooker, a main body having an opening on the upper surface, a lid body for opening and closing the opening, an inner pot that is contained in the main body from the opening and holds cooked food such as cooked rice, and an inner pot The rice cooking operation performed by the control means is provided with a heating means for heating the temperature, a temperature detection means for detecting the temperature of at least one of the inner pot or the cooked rice, and a control means for controlling the heating to control the heating. , A boiling process C, a dry-up process D performed after the boiling process C, a post-dry-up process E performed after the dry-up process D, and a steam generation process F performed after the post-dry-up process E In the boiling process C, the heating means is intermittently energized to control the food at the boiling temperature, and in the dry-up process D, the heating means is energized to control the temperature of the pot. Raise and temperature Heat control is performed so that the temperature information from the knowledge means is equal to or higher than the boiling temperature of the cooked material, and the post-dry-up process E lowers the temperature detected by the temperature detection means by stopping or weakening the power supply to the heating means. Then, after the temperature detected by the temperature detecting means is lowered to a predetermined temperature, the heating control for maintaining the temperature of the cooked food is performed by intermittently energizing the heating means. The problem can be solved by performing energization control and heating control for scorching the cooked food.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the rice cooker which has the rice cake course which can make the rice cake of appropriate hardness.

Schematic diagram of rice cooker Block diagram of rice cooker Graph of the temperature (vertical axis) detected by the bottom temperature sensor with respect to the elapsed time (horizontal axis) when executing the course

Hereinafter, embodiments will be described with reference to the drawings.
1 to 2, a rice cooker 100 includes a main body 1, an outer lid 10 a that opens and closes the upper portion of the main body by a hinge portion 6, and an inner lid 10 b provided on the lower surface of the outer lid 10 a. A body 10, a container cover 2 provided inside the main body, an inner pot 5 that holds cooked food such as rice and water, an induction heating coil 3 that is a heating means for heating the inner pot 5, A side surface heating means 28 for heating the side surface, a lid heater 29 for heating the inner lid 10b, the bottom temperature sensor 4 and the control means 8 are provided.
As a heating means, a sheathed heater may be provided instead of the induction heating coil 3.

  The container cover 2 is formed in a bottomed cylindrical shape having a concave shape that opens upward, and an inner hook 5 is detachably accommodated therein. In the center of the bottom of the container cover 2, a hole 2a into which the bottom temperature sensor 4 is inserted is formed. The bottom temperature sensor 4 is a thermistor, for example.

The outer lid 10a is provided with an operation display unit 13 on the upper surface, and a cartridge 12 communicating with the inner lid 10b is detachably attached. The cartridge 12 includes a steam inlet 12a having a valve that moves up and down according to the steam pressure generated during rice cooking, and a steam outlet 12b that discharges the steam that has passed through the valve of the steam inlet 12a to the outside. Is provided.
Further, an internal temperature sensor 14 of the hook 5 made of, for example, a thermistor for detecting the temperature in the hook 5 is attached to the lower surface of the outer lid 10a.
The operation display unit 13 includes an operation unit and a display unit, and displays various inputs related to rice cooking control and the state of the rice cooker.

The inner lid 10b is attached to the surface of the outer lid 10a on the main body 1 side via a locking member 11. A lid packing 9 of a sealing material for securing a sealing property with the flange portion 5a formed on the outer periphery of the upper end portion of the inner hook 5 is attached to the peripheral portion of the inner lid 10b.
In addition, an opening is formed in the inner lid 10b so that the internal temperature sensor 14 faces directly to the inside of the shuttle 5.

The control means 8 is electrically connected to the bottom temperature sensor 4, the time measuring means 7, the operation display unit 13, the internal temperature sensor 14, and each heating means.
The control means 8 is configured to apply a high-frequency current to the heating coil 3 or the side surface heating means 28 based on inputs from the bottom temperature sensor 4, the time measuring means 7, the operation means of the operation display unit 13, and the internal temperature sensor 14. In addition to controlling the energization of the lid heater 29 and the display of the display means, the overall operation of the rice cooker 100 is controlled.

The control means 8 includes an arithmetic device such as a microcomputer and a CPU, and a storage device, and is configured by software executed thereon. The control means 8 includes an inverter that supplies a high frequency to the induction heating coil 3.
In addition, the storage means has a program for executing a cooking course that burns rice at the same time as cooking, as one of the rice cooking operation programs for cooking rice.
In FIG. 1, the control means 8 and the time measuring means 7 are depicted outside the rice cooker 100, but are provided in the main body 1 in actual products.

Next, the rice cooking operation of the rice cooker when executing the cooking course will be described with reference to FIG. FIG. 3 is a graph showing a temperature change with respect to an elapsed time of each step related to rice cooking.
The user operates a switch which is an operation means of the operation display unit 13, selects a cooking course from selectable rice cooking modes, and starts cooking. The control means 8 controls each part based on the program of the cooking course, and performs each rice cooking process.
In addition, the temperature which the bottom temperature sensor 4 detected is used for the temperature used for control of each rice cooking process.

(Preheating process A)
First, when cooking rice is started, the preheating process A is started.
The preheating step is a stage before boiling the water in the inner pot 5 to heat the inner pot 5 for a predetermined temperature and a predetermined time to promote water absorption of the rice, such as sugar as a sweet component and amino acids as an umami component. This is a step of generating a taste component.

  The control means 8 controls the electric power supplied to the heating means 3 until the pot temperature reaches T0 according to the temperature information from the bottom temperature sensor 4, and when the pot temperature reaches T0, the control means 8 Until the time information indicates the time t0, the supply of power to the heating coil 3 is controlled so as to maintain the pot temperature T0. Time t0 is the time elapsed from the start of operation. The pot temperature T0 is about 53 ° C to 57 ° C.

In the preheating step A, the control means 8 performs control so that large electric power is continuously supplied to the heating coil 3 until the pot temperature reaches T0, and the temperature of the water put in the inner pot 5 is increased by “high fire”. Let When the kettle temperature T0 is maintained, the control means 8 does not supply so much electric power to the heating means 8, or the energization rate to the heating means 8 is made smaller than that in the high fire state, It is in a state where water is absorbed by "low heat".
Here, the energization rate refers to the ratio of the energization time in one cycle, where the energization time and the time during which energization is suspended are one cycle.

(Process B before boiling)
Next, when the time from the start of cooking has passed t0, the process proceeds to B before boiling.
In the pre-boiling process B, the control means 8 controls the electric power supplied to the heating coil 3 from the end of the preheating process until the temperature T1 of the pot 5 is reached. The temperature T1 is a temperature larger than T0 and smaller than the boiling temperature, and is about 80 ° C., for example.
In the pre-boiling process B, the control means 8 performs control so as to continuously supply large electric power to the heating coil 3 to make a state where rice is cooked with "high heat".

(Boiling process C)
Next, the control means 8 proceeds to the boiling step C when the temperature detected by the bottom temperature sensor 4 reaches T1. The boiling process C is a process of promoting the gelatinization of the starch of the rice by keeping the rice and water that are the cooked food in the inner pot 5 at a high temperature after the boiling is detected, and cooking the rice. Heating is performed so that the rice does not burn.
In the boiling process C, the controller 8 repeats continuous energization and energization stop for the heating coil 3 for a predetermined period from the start of the boiling process C. That is, the heating coil 3 is in a state of being energized intermittently (energization rate less than 100%). As intermittent energization control, for example, energization is performed for 45 seconds and energization is stopped for 15 seconds (energization rate 45/60).

By controlling the energization of the heating coil 3 in this way, bubbles generated when boiling can be suppressed while maintaining the boiling temperature of the food held inside the inner pot 5. That is, by intermittently energizing the heating coil 3, it is possible to perform control while suppressing the generation of bubbles that occur in the boiling state as compared to the case where continuous energization is performed.
By controlling the intermittent energization in this way, it becomes possible to promote water absorption to the rice. The time for performing intermittent energization control is a time during which water can be sufficiently absorbed into rice.

(Dry-up process D)
And after energizing the heating coil 3 for a predetermined time, continuous energization is performed.
When continuous energization is performed, the water in the pot 5 decreases, and the process proceeds to a dry-up process D in which the temperature of the inner pot 5 rises from the boiling temperature.
The dry-up process D is a process in which the temperature of the inner pot rapidly rises due to water absorption / evaporation in the process prior to the dry-up process D and high water power in the dry-up process D, so that water is blown from the bottom portion of the inner pot 5. It is necessary to blow off the water at the bottom of the kettle in order to produce a ghost in a later process. The dry-up temperature T3 is a temperature exceeding about 170 ° C., for example.

(Post-dry-up process E)
Next, when the temperature detected by the bottom temperature sensor 4 detects the dry-up temperature T3, the control unit 8 performs control to stop or weaken the energization of the heating coil 3 (decrease the energization rate). The period during which the energization of the heating coil 3 is stopped or weakened is performed until the temperature is lowered to the holding temperature T4.
This holding temperature T4 is a temperature higher than the boiling temperature, and a temperature at which the rice is not burnt, and is about 108 ° C., for example. This holding temperature T4 is maintained for a predetermined time according to the amount of rice to be cooked.

Thus, when the temperature is lowered from the dry-up temperature T3 to the holding temperature T4, when the heating is again performed in the steam generation process F, which will be described later, an abnormal temperature rise in each part of the rice cooker 100 can be suppressed.
In addition, after the temperature is lowered by stopping or weakening the heating, the holding temperature T4 is provided, so that the remaining water remaining in the upper layer of the rice in the inner pot 5 in the course of the dry-up inside the pot 5 is used as the rice. It can be returned to encourage water absorption.

(Oke generation process F)
Next, when the post-drying-up process E is finished, the process proceeds to a burning generation process F for scorching the cooked food.
When the holding time of the holding temperature T4 has elapsed, the control means 8 continuously energizes the heating coil 3 to heat the inner pot 5. When the temperature detected by the bottom temperature sensor 4 reaches the same temperature as the dry-up temperature T3, the control means 8 maintains this temperature for a predetermined time.
The heating that maintains the same temperature as the dry-up temperature T3 is a steaming heating that generates burnt rice. The length of this heat generation heat is determined according to the amount of rice to be cooked and the strength of the rice to be cooked.

Thus, by making the temperature of dry-up and the temperature at the time of producing steam the same, heating control becomes simple, and heat countermeasures for each part of the rice cooker can be performed in common.
In addition, after the water is firmly absorbed in the rice in the boiling process C and the post-drying process E, the rice is added to the rice in the rice production process F, so that the rice and rice do not become too hard due to heat and have an appropriate hardness. It is possible to cook rice.

(Steaming process G)
Next, when the steam generation heating is completed, the process proceeds to the steaming step G.
This steaming process G is a process for evaporating the moisture on the surface of the rice, making the moisture of the rice uniform, and making the inside of the rice completely gelatinized. The rice does not burn and the temperature of the pot 5 is 80 ° C. This is a step of holding the above for a predetermined time. After the predetermined time has elapsed, rice cooking is terminated, and power supply to the heating means 3 is stopped.

100 rice cooker, 1 main body, 2 container cover, 3 induction heating coil, 4 kettle bottom temperature sensor, 5 inner kettle, 7 hour measuring means, 8 control means, 10 lid, 13 operation display section

Claims (2)

A body having an opening on the top surface;
A lid for opening and closing the opening;
An inner pot that holds food such as cooked rice contained inside the main body from the opening;
Heating means for heating the inner pot;
Temperature detecting means for detecting the temperature of at least one of the inner pot or cooked rice;
Control means for performing energization control on the heating means and controlling the heating;
With
The rice cooking operation performed by the control means is performed after the boiling process, the dry-up process performed after the boiling process, the post-dry-up process performed after the dry-up process, and the post-dry-up process. Has a production process,
The boiling process is performed by intermittently energizing the heating means, so that the cooked product is controlled to maintain a boiling temperature,
The dry-up step increases the temperature of the inner pot by energizing the heating means, and heating control is performed so that temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked food,
In the post-dry-up step, the temperature detected by the temperature detecting means is lowered by stopping or weakening the energization of the heating means, and the temperature detected by the temperature detecting means is lowered to a predetermined temperature, By performing energization to the heating means intermittently, heating control is performed to maintain the temperature of the cooked food,
The rice cooker is characterized in that in the cooking process, heating control is performed to control the energization of the heating means and scorch the food.   The rice cooker according to claim 1, wherein a dry-up temperature in the dry-up process detected by the temperature detection unit and a temperature in the cooking process are the same.