JP2016221160A - Electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide pertinent cooking control sequence of rice/wheat in which wheat is mixed irrespectively of rice cooking course.SOLUTION: There is provided an electric rice cooker comprising an inner pot, a rice cooker main body storing the inner pot, a lid covering the rice cooker main body and upper part of the inner pot, a pressure adjusting mechanism adjusting pressure in the inner pot to normal pressure or higher than the normal pressure, a pressure controlling means controlling pressure adjustment condition of the pressure adjusting mechanism, a heating means heating the inner pot, a temperature detecting means detecting temperature in the inner pot, and a heat controlling means controlling thermal dose by the heating means based on the temperature in the inner pot detected by the inner pot temperature detecting means, and cooking through each step of water absorbing, temperature rising, boiling and steaming. A cooking course specific to rice/wheat mixture cooking in which rice mixed with wheat is provided in addition to rice cooking course in which rice is cooked.SELECTED DRAWING: Figure 8

Description

  This invention relates to the structure of the electric rice cooker provided with the rice cooking function of white rice which mixed predetermined amount of wheat with respect to white rice, and the rice cooking function of wheat in addition to the rice cooking function of white rice.

  An inner pot, a rice cooker body that houses the inner pot, a lid that covers the upper part of the inner pot and the rice cooker body, and a pressure adjustment mechanism that adjusts the pressure in the inner pot to normal pressure and higher than normal pressure; The pressure control means for controlling the pressure adjustment state of the pressure adjustment mechanism, the heating means for heating the inner pot, the inner pot temperature detecting means for detecting the temperature in the inner pot, and the inner temperature detected by the inner pot temperature detecting means A heating control means for controlling the heating amount of the heating means based on the temperature in the pan, and an electric rice cooker that cooks rice through the steps of water absorption, temperature rise, cooking, steaming, temperature rise, boiling Later, the pressure in the inner pot is increased to apply sufficient pressure to the rice in the inner pot, and the mixing action is achieved by temporary decompression to spread the water and heat evenly. The one with the white rice rice cooking course to cook is already known ( Example, referring to the construction of the electric cooker in Patent Document 1).

  On the other hand, recently, there has been an increase in health consciousness, and an increasing number of cases where white rice mixed with a predetermined amount of barley (barley) and white rice / wheat mixed rice cooking rice is cooked. Since barley (barley) contains more water-soluble dietary fiber β-glucan than white rice, it is said to have high physiological functions such as cancer prevention.

JP 2013-39319 A (see FIGS. 10 and 11)

  However, in the traditional white rice cooking course that cooks only white rice, even if you mix white rice and wheat mixed with white rice and wheat, you will not be able to cook well, the wheat will be hard, floury, and the original taste of wheat I can't pull out. This problem is particularly noticeable in the case of pressed wheat.

  That is, the amount of water absorption in the water absorption process is greatly different between wheat and white rice. White rice absorbs water relatively well at a high temperature below the gelatinization temperature, but the taste is said to be better at water absorption at a low temperature lower than the gelatinization temperature. On the other hand, wheat is better at higher temperatures.

  And in the white rice / wheat mixed rice cooking course, 10-30% of wheat is mixed with the white rice to be cooked, so that 90 to 70% of the white rice is subjected to appropriate water absorption based on such different conditions. At the same time, effective water absorption is required for 1 to 30% of wheat.

  Therefore, in order to solve such problems, for example, a separate white rice / wheat mixed rice cooking course is provided separately from the normal white rice rice cooking course, and in the white rice / wheat mixed rice cooking course, the water absorption temperature in the water absorption process is set to white rice rice cooking. The temperature and time in the water absorption process are suitable for each of white rice and wheat by making the water absorption time in the water absorption process longer than the water absorption time in the water absorption process of the white rice cooking course, etc. It is possible to cook delicious wheat-containing rice by methods such as.

  However, wheat generally has a peculiar smell, and for this reason, some people are not good at eating rice with wheat. And the smell of this wheat will feel unpleasant if the cooked rice is not good. In the case of mixed rice with wheat and wheat, measures against such problems are also required.

  This invention was made in order to solve such a problem, and as a rice cooking course, separately from the above-mentioned white rice rice cooking course, white rice / wheat equipped with a rice cooking control sequence exclusively for white rice / wheat that solved the above problems An object of the present invention is to provide an electric rice cooker that can cook delicious wheat-containing rice by providing a mixed rice cooking course.

  In order to achieve the above object, the present invention is configured with the following problem solving means.

(1) The problem-solving means of the invention of claim 1 The problem-solving means of the invention of claim 1 includes an inner pot, a rice cooker body that accommodates the inner pot, the rice cooker body, and the upper part of the inner pot. Covering lid, pressure adjusting mechanism for adjusting the pressure in the inner pot to normal pressure and higher than normal pressure, pressure control means for controlling the pressure adjustment state of the pressure adjusting mechanism, and heating the inner pot Heating means for detecting, temperature detecting means for detecting the temperature in the inner pot, and heating control means for controlling the heating amount of the heating means based on the temperature in the inner pot detected by the temperature detecting means. It is an electric rice cooker that cooks rice through each process of water absorption, temperature rising, cooking, and murashi, and in addition to the white rice cooking course that cooks white rice, white rice mixed with wheat is mixed with wheat It is characterized by having a rice cooking course.

  In a white rice cooking course that cooks only ordinary white rice, when trying to cook white rice mixed with wheat in white rice, it cannot be cooked well due to the difference in water absorption characteristics between white rice and wheat.

  Therefore, apart from the white rice cooking course, a dedicated white rice / wheat mixed rice cooking course is provided, and in the same white rice / wheat mixed rice cooking course, for example, by absorbing water with a longer heating time than the white rice cooking course, etc. Make sure to absorb a sufficient amount of water to the wheat.

  In this way, it is possible to cook a delicious and healthy rice in which plump white rice, sweetness, and savory wheat with good elasticity are mixed.

  However, as I have already mentioned, some people say that wheat has a distinctive odor and dislikes it. Therefore, the steamed rice / wheat mixed rice cooking course that performs mixed rice cooking of white rice / wheat effectively discharges steam containing the odor component of wheat in the rice cooking process from the water absorption process to the steaming process, if necessary. By incorporating an emission control sequence and effectively combining water absorption, temperature rise and cooking, and pressure reduction control for cooking white rice and wheat, methods such as effectively discharging odors from wheat during cooking are adopted. The

  As a result, the cooked wheat itself, as well as the smell of wheat in the inner pot, can be cooked with delicious wheat-containing rice that does not feel the unique smell of wheat.

(2) Problem solving means of the invention of claim 2 The problem solving means of the invention of claim 2 is the problem solving means of the invention of claim 1, wherein the steam discharge control in the white rice / wheat mixed rice cooking course is water absorption. It is configured by combining the control of temperature rise, cooking, and decompression. First, the water absorption process absorbs water for a longer heating time than the white rice cooking course so that the wheat is sufficiently absorbed, followed by the temperature increase and cooking. It is characterized in that the steam in the inner pot is discharged to the outside of the rice cooker body by raising the temperature and cooking in the raising process and then lowering the pressure in the inner pot.

  As already mentioned, some people say that wheat has a unique odor and dislikes it. Therefore, when a mixed rice cooked rice course with white rice and wheat is performed, it is not sufficient to simply make the cooked state good, and it is also necessary to eliminate the unique smell of wheat. It becomes.

  For this reason, in the problem-solving means of the invention of Claim 2, in the rice cooking process from the water absorption process of the same course to the steaming process with respect to the white rice / wheat mixed rice cooking course which cooks white rice and wheat appropriately, a steam discharge control sequence Is incorporated so that steam containing the odor component of wheat is effectively discharged from the water absorption process to the steaming process.

  And in that case, the steam discharge control is configured by effectively combining, for example, water absorption control, temperature rise control, cooking control, and pressure reduction control, and thereby steam containing odors from wheat is being cooked. It is designed to discharge effectively.

  That is, first, in the water absorption process, by absorbing water for a longer heating time than the above-described ordinary white rice cooking course, a sufficient amount of water is absorbed into the wheat, and at the same time, the odor component in the wheat is correspondingly absorbed. Is effectively eluted to the water side.

  And it cooks at sufficiently high temperature in the subsequent temperature rising and cooking process. Thereby, the inside of the inner pot is maintained at a sufficiently high pressure and high temperature, and all of the odorous components eluted to the water side are effectively evaporated at a high temperature. Then, the pressure in the inner pot is further sharply reduced, and the vapor containing the odorous components in the inner pot evaporated thereby is exhausted to the outside of the rice cooker body at once.

  As a result, not only the wheat itself after the completion of cooking, but also the smell of wheat does not remain in the inner pot, and delicious rice containing wheat that does not feel the unique smell of wheat can be cooked.

(3) The problem solving means of the invention of claim 3 The problem solving means of the invention of claim 3 is that the steam discharge control due to the pressure drop in the structure of the problem solving means of the invention of claim 2 is the end of the cooking process. After that, it is characterized by being performed in a steaming process.

  When the cooking process is complete and the detection of cooking is done, most of the steam, including the pressure-regulated state, is exhausted and the moisture is also lost, so there is no new steam containing odorous components. . Therefore, discharge control of the odor component by decompression is performed in the steaming process at the end of the cooking process.

  If it does in this way, all the vapor | steam containing the odor component of the wheat which had accumulated in the inner pot by the high-pressure state until then will be efficiently discharged | emitted outside, and will not remain in an inner pot.

  As a result of the above, according to the electric rice cooker of the present invention, fluffy white rice, sweetness, and elastic good tactile barley with umami were mixed without causing the unpleasant smell unique to wheat. You will be able to cook delicious and healthy rice.

It is a top view which shows the structure of the rice cooker main body upper surface part of the electric rice cooker which concerns on embodiment of invention of this application. It is sectional drawing in the AA line cutting | disconnection part of FIG. 1 which shows the structure inside the rice cooker main body of the electric rice cooker which concerns on the embodiment. It is an expanded sectional view of the left half part (front part except a cover) of Drawing 2 which shows the composition inside the rice cooker main part of the electric rice cooker concerning the embodiment. Configurations of shoulder members, shoulder heater frames, shoulder heater covers, sliding packings for sealing, and metal plate portions in the rice cooker main body shoulder portion of the electric rice cooker according to the embodiment of the present invention shown in FIGS. FIG. The outer pot of the rice cooker body of the electric rice cooker according to the embodiment of the present invention shown in FIGS. 2 and 3, the second protective frame unit (upper), the first protective frame unit (lower), and the magnetic shielding It is an up-and-down exploded perspective view showing composition of each part of a board, the 1st and 2nd work coil, a ferrite core, and a coil stand. It is a block diagram which shows the structure of control circuits, such as a 1st, 2nd work coil, a 3rd work coil, a shoulder heater, a cover heater, a pressure regulation unit, of the electric rice cooker which concerns on embodiment of this invention. . It is a flowchart which shows the content of the rice cooking control of the rice and wheat mixed rice cooking course incorporating the smell component discharge | emission control sequence of the wheat of the electric rice cooker which concerns on embodiment of this application. It is a time chart which shows the content of the rice cooking control by the flowchart of FIG. 7 of the electric rice cooker which concerns on embodiment of this invention. It is a time chart which shows the temperature rising pattern of the water absorption process 2 in the control of FIG. 7 and FIG. 8 of the electric rice cooker according to the embodiment of the invention of this application in comparison with the case of white rice cooking. It is a time chart which shows the rice cooking control content of the white rice rice cooking course of the electric rice cooker which concerns on embodiment of invention of this application. It is a time chart of the modification which partially changed the contents of the rice cooking control by the time chart of FIG. 8 of the electric rice cooker which concerns on embodiment of invention of this application.

  Hereinafter, the configuration of an embodiment for carrying out the invention of this application will be described in detail with reference to the accompanying drawings of FIGS.

  First, the structure of the rice cooker main body and main part of the electric rice cooker concerning embodiment of invention of this application is shown by FIGS.

  The electric rice cooker in this embodiment has, as its basic features, a rice cooker body provided with a ceramic inner pot having an induction heating part on the outer peripheral surface of the bottom and an inner pot storage space in which the inner pot is stored. And a ceramic outer pot that is provided in the inner pot storage space of the rice cooker body and covers the inner pot from the bottom to the side, and is provided on the outer peripheral side of the bottom of the outer pot. Electromagnetic induction means for inductively generating heat at the induction heat generating portion on the outer peripheral surface of the bottom portion of the inner hook, an induction heat generating portion provided on the inner peripheral surface of the side portion of the outer hook, and provided on the outer peripheral side of the side portion of the outer hook. The electromagnetic induction means for inductively generating heat at the induction heat generating portion on the inner peripheral surface of the side portion of the outer pot, and a lid body that can be opened and closed at the upper portion of the inner pot storage groove of the rice cooker body. At least in the water absorption process, the electromagnetic The guide means is driven to cause the induction heat generating portion on the outer peripheral surface of the bottom portion of the inner hook to generate heat, and the electromagnetic induction means provided on the outer peripheral side of the outer pot is driven to move to the inner peripheral surface of the side portion of the outer pot. The induction heat generating portion provided is also induced to generate heat, thereby heating both the bottom and side portions of the inner hook.

<About the structure of the rice cooker body>
That is, the rice cooker main body in the electric rice cooker of this embodiment is, for example, as shown in FIGS. 1 to 5, a bottomed cylindrical inner pot 3 made of a ceramic material that contains rice and water (for example, a clay pot or the like). A ceramic inner pot), a bottomed cylindrical outer pot 6 made of the same ceramic material covering the bottom 3a to the side 3c of the inner pot 3, and the outer pot 6 on the bottom side. A protective frame 4 forming an inner hook storage groove 5 for arbitrarily storing and setting the inner hook 3 via an outer hook 6; and a main body case 1 having a protective frame receiving space for receiving and holding the protective frame 4. The lid 5 is provided on the rear end side of the opening 5a of the inner casing housing groove 5 of the main body case 1 and opens and closes the opening 5a.

  The main body case 1 is composed of a synthetic resin side-side cylindrical outer case 1a and a synthetic resin bottom-side dish-shaped bottom case 1b. A synthetic resin, which will be described later, is placed inside the upper end of the outer case 1a. A shoulder member 8 made of resin is provided, and the protective frame 4 forming the inner hook housing groove 5 is connected and supported via the shoulder member 8. An edge 84 having an inverted U-shaped outer peripheral side cross section of the shoulder member 8 is engaged with the entire circumferential direction so as to be engaged with the engaging edge 10 having a bowl-shaped cross section on the upper end side of the outer case 1a. Yes.

  The protective frame 4 is composed of two upper and lower housing members, each of which is a synthetic resin molded first and second separate protective frame unit (lower unit) 4A and second protective frame unit (upper unit) 4B. The second protective frame unit 4B constituting the upper housing is laminated on the upper part of the first protective frame unit 4A constituting the lower housing, and is integrally formed.

  First, the first protective frame unit 4A constituting the lower housing includes a bottom portion 41a formed of a flat circular surface having a predetermined radius, and a predetermined height upward while gradually increasing the diameter from the outer periphery of the bottom portion 41a. A bent portion 41b extending in the direction of the curved portion 41b, a stepped portion 41c having a curved cross section formed on the upper edge of the bent portion 41b in a radially outward direction, and rising substantially vertically from the outer peripheral portion of the stepped portion 41c. The support wall 41d is formed with a cylindrical wall having a predetermined height. And this 1st protection frame unit 4A part is supported by the lower side coil stand 9 which mentions the bottom part 41a and the curved part 41b part later.

  Next, the second protective frame unit 4B constituting the upper housing is centered on a cylindrical wall 42b having a U-shaped cross section that is open outward in the radial direction, with a lower end on the lower side. A mounting portion 42a on the support wall 41d of the first protective frame unit 4A is provided, and a hook-like engagement step portion 42d that is enlarged outward in the predetermined radial direction is provided on the upper end side thereof. . An upper portion (substantially upper half portion) partitioned by the rib 42c on the outer peripheral surface of the cylindrical wall 42b of the second protective frame unit 42B is an installation surface (coiled surface) of a third work coil C3 described later. And a third work coil C3 wound in two layers inside and outside is installed on the work coil installation surface.

  It should be noted that the installation surface of the third work coil C3 is not the entire vertical width of the cylindrical wall 42b, but, for example, the upper half portion, so that the lower first protective frame unit 4A is even a little. This is because the distance to the second work coil C2 on the side is enlarged to avoid mutual induced interference.

  The first and second protective frame units 4A and 4B are stacked and integrated vertically as shown in FIGS. 2 and 3, so that the protective frame 4 formed as a whole with a bottomed cylindrical structure is provided. On the bottom upper surface side (the upper surface side of the bottom portion 41a and the curved portion 41b of the first protective frame unit 4A), the bottom portion 6a and the curved portion 6b of the outer pot 6 made of the ceramic material are partially disposed in the radial direction. The upper portion of the ceramic outer pot 6 is pasted with a predetermined heat-insulating air layer maintained on a portion having a predetermined thickness and an adhesive portion (not shown) and without adhesive. For example, as shown in FIG. 4, the first and second induction heating elements G1 and G2 made of silver paste or silver spray are provided on each of a circular flat bottom 3a and a curved portion 3b on the rounded surface. The same circular bottom 3a of the inner pot 3 and its Flexure 3b on the rounded surface of the outer periphery is adapted to be accommodated while maintaining a predetermined clearance S.

  Then, in the same storage state, for example, as shown in FIGS. 2 and 3, the upper end of the side portion 6c is extended to the upper portion of the side portion 3c of the inner hook 3. The outer hook 6 sufficiently covers the bottom 3 a of the inner hook 3 to the vicinity of the side 3 c.

  By the way, the outer hook 6 of this embodiment has a bowl-like structure as a whole, and the center of the flat circular bottom portion 6a corresponds to the center sensor fitting hole 10a at the center of the first protective frame unit 4A. The sensor part insertion hole 6e of the center sensor is provided, and the sensor part above the center sensor CS fitted in the center sensor fitting hole 10a is inserted in a loosely fitted state so as to be movable up and down. On the radially outer peripheral side, a hill for fitting high pedestal support members 61, 61,... Made of a heat-resistant elastic member such as silicon rubber for supporting the high pedestal 3e of the inner hook 3 at a predetermined interval in the circumferential direction. Portion supporting member fitting holes 6f, 6f... Are provided. Further, from a heat-resistant elastic member such as silicon rubber that supports the outer periphery of the bent portion 3b of the inner hook 3 at a predetermined interval in the circumferential direction at a portion near the outer periphery of the bent portion 6b at the upper outer peripheral side. Centering support member fitting holes 6g, 6g,... For fitting the centering support members 62, 62,.

  In each of the fitting holes 6f, 6f, 6g, 6g,..., High base support members 61, 61,..., Centering support members 62,. .. Are respectively fitted and fixed to support the bottom portion 3a and the bent portion 3b of the inner hook 3, but the hill portion supporting members 61, 61,... Are provided on the lower first protective frame unit 4A. Are supported in a stable fixed state between the pocket portions P, P,... And the upper portion 3e portion of the outer periphery of the bottom portion 3a of the inner hook 3 is placed in a state where it abuts downward from above, as will be described later. When the protective frame 4 and the outer hook 6 that are elastically supported so as to be movable up and down via the floating support mechanism are lowered according to the weight of the inner hook 3, the outer peripheral side flange portion F of the opening 3d of the inner hook 3 is moved. On the inner edge 82 portion of the shoulder member 8 to be described later The inner hook 3 is hooked uniformly over the entire circumferential direction through the heat-resistant support member, and the protective frame 4 side first and second work coils C1, C2 and the first The second induction heat generating portions G1 and G2 are opposed to each other through an appropriate positional gap and through an appropriate induction gap, and an appropriate predetermined gap (heat storage / convection space) is formed between the outer induction heat sink 6 and the outer pot 6. ) Supported with S maintained.

  At the same time, the opposing position and the corresponding distance between the third induction heat generating portion G3 on the inner peripheral surface of the side portion 6c of the outer hook 6 and the side portion 6c portion of the inner hook 3 that are induction-heated by the third work coil C3. Is also maintained at an appropriate design position and design distance.

  On the other hand, the centering support members 62, 62,... On the outer peripheral side of the bent portion not only support the inner hook 3 in the protective frame 4 in an appropriate positional relationship via the outer hook 6 after being stored, The outer periphery of the bent portion 3b of the inner hook 3 stored at the time is guided in the entire periphery so as to be stored in an accurate positional relationship, and the centering function is properly performed.

  Further, the protruding dimensions of the hill support members 61, 61... And the centering support members 62, 62... To the inner side of the outer hook 6 are such that the inner hook 3 is properly fitted in the protective frame 4 as described above. 2 and 3 that are stored and set in a positional relationship, the dimensions are set so as to form an appropriate gap S between the outer peripheral surface of the inner hook 3 and the inner peripheral surface of the outer hook 6.

  As a result, in the storage state of the inner hook 3 shown in FIGS. 2 and 3, the bottom portion 3a and the bent portion 3b of the inner hook 3 are heated by the heat generated by the first and second induction heating portions G1 and G2. The side portion 3c where the temperature is locally high and the heat at the same time is gradually conducted from the bottom portion 3a and the bent portion 3b side to the upper side portion 3c through the inside of the wall, and no induction heating portion is provided. The temperature on the side also increases gradually.

  Further, in the above configuration, in addition to this, the ceramic outer hook 6 is also provided inside the protective frame 4 in which the inner hook 3 is accommodated, and the first and second induction heating portions G1 and G2 are connected to each other. The outer periphery of the inner pot 3 is covered with the outer pot 6 made of ceramic, so that the bottom 3a of the inner pot 3 and the induction heating parts G1 and G2 of the bent part 3b and the vicinity of the induction heating parts G1 and G2 are outward. The heat radiated to the outer pot 6 is cut off by the outer pot 6 made of the same ceramic, and the radiant heat radiated outward from the induction heating section G1 of the bottom 3a of the inner pot 3, the induction heating section G2 of the bent section 3b, and the vicinity thereof. Heats the inner hook 3 itself in such a way as to envelop the outer periphery of the inner pot 3, and the same heat is stored in the opposing surface portion between the outer hook 6 and the inner hook 3 and the gap S between them. The hot air heated in the state is Bottom 3a of the inner hook 3 through S, increases from the outer peripheral surface side of the curved portion 3b on the outer peripheral surface of the side portion 3c, the whole of the inner hook 3 the outer peripheral surface heating, so heated.

  As a result, the inner hook 3 reaches a relatively high temperature from the bottom 3a and the bent portion 3b side to the entire side portion 3c, and effectively stores the amount of heat. Therefore, the amount of heat generated in the first and second induction heat generating portions G1 and G2 can be used effectively.

  Furthermore, in the case of the configuration of this embodiment, in that case, a third induction heat generating portion G3 is provided on the inner peripheral surface of the side portion of the outer hook 6 and corresponds to the third induction heat generating portion G3. A third work coil C3, which is electromagnetic induction means for inductively generating heat from the third induction heat generating part G3, is provided on the outer periphery of the side wall of the protective frame 4, and the side part 6c of the outer hook 6 is Heating is performed from the inner peripheral surface side.

  Accordingly, the ceramic outer hook 6 not only simply covers the outer periphery of the bottom 3a side of the inner hook 3 so as not to release heat, but also heats itself to a high temperature. Radiation heat from the hook 6 actively heats the inner inner pot 3 at a close distance with a slight gap S, and the inner pot 3 is not only on the bottom side but also on the side that has been underheated conventionally. The whole including 3c is effectively heated and heated. In this case, since the distance between the third work coil C3 and the third induction heating part G3 is short, the induction efficiency of the third induction heating part by the third work coil C3 is high, and noise is hardly generated.

  Moreover, the heating of the side portion 3c portion of the inner hook 3 is different from the case where the induction heating portion is directly provided in the side portion 3c portion of the inner hook 3, for example, and is heated at a predetermined distance from the outer pot 6 side. Since the inner hook 3 is heated by the radiant heat from the entire side portion 6c of the outer pot 6, the heating state becomes uniform, and the side portion of the inner pot 3 is heated. There is no possibility of causing scorching due to local heating as in the case of heating by directly providing an induction heating part in 3c and the like.

  In addition, in the case of this embodiment, the side portion 6c of the outer hook 6 is highly extended to the vicinity of the upper portion of the side portion 3c of the inner hook 3, and is located on the inner peripheral surface of the side portion 6c extended to be high. The third induction heat generating part G3 is provided, and a third work coil C3 for inductively generating heat by the third induction heat generating part G3 is provided on the outer periphery of the side wall of the protective frame 4 corresponding to the third induction heat generating part G3. Is provided.

  Therefore, in the ceramic outer hook 6, the inner peripheral surface of the side portion 6c extended to a position corresponding to the upper portion of the side portion 3c of the inner hook 3 is efficiently heated to become a high temperature. The upper portion of the side portion 3c of the inner pot 3 which has been underheated is also effectively heated, and the entire inner pot 3 including the side portion 3c and the upper portion thereof is effectively heated and heated. Thus, the space portion of the upper part of the rice in the inner pot 3 is maintained at a high temperature state (near 120 ° C.) similar to the case of rice cake.

  In this case, the upper position of the side portion 3c of the inner pot 3 where the side portion 6c of the outer pot 6 where the third induction heat generating portion G3 is provided is determined, for example, from the rated rice cooking capacity of the electric rice cooker. It corresponds to the upper position vicinity (position above the position of the water at the time of water absorption) of the rice after completion of cooking. When doing so, it is possible to appropriately apply a sufficient and sufficient amount of heat similar to the case of rice cake to the cooked rice and its upper space position after completion of cooking determined from the rated rice cooking capacity of the electric rice cooker. Thus, it becomes possible to cook more delicious rice without causing uneven cooking without causing burning.

<About floating support structure of protective frame>
As described above, the protective frame 4 in this embodiment is configured by vertically integrating the first and second protective frame units 4A and 4B. The first protective frame unit 4a includes, for example, It is floatingly supported on the above-mentioned bottom case 1b via a floating support mechanism provided with a coil spring, and can be raised and lowered within a predetermined vertical dimension range.

  On the other hand, the second protective frame unit 4B is also raised and lowered in the same manner as shown in FIGS. 2 and 3 mounted on the upper portion of the first protective frame unit 4A. As a result, the bowl-shaped outer hook 6 housed and installed in the bottomed cylindrical protective frame 4 composed of the first and second protective frame units 4A and 4B is also used for the first and second protective frame units. It moves up and down with 4A and 4B in the same manner (see arrows in FIG. 3).

  Therefore, when the inner pot 3 containing water and rice is stored on the outer pot 6 via the high platform support members 61, 61,... And the centering support members 62, 62,. According to the weight, the protective frame 4 and the outer hook 6 are lowered together with the inner hook 3 by a predetermined dimension, and the lower surface of the flange portion F at the outer end of the opening 3d of the inner hook 3 is connected to the opening 5a of the inner hook housing groove 5. The heat-resistant support member part on the inner peripheral edge part 82 of the shoulder member 8 is formed and supported in a state of being suspended from the part.

  As a result, in the case of this embodiment, the inner hook 3 provided with the first and second induction heat generating parts G1 and G2 on the bottom side is the first provided with the first and second work coils C1 and C2. The third work coil C3 and the third induction heating part G3 of the second protection frame unit 4B provided with the first and second work coils C1 and C2 and the third work coil C3 of the protection frame unit 4A The third induction heat generating part G3 of the outer pot 6 provided is set at an appropriate position and dimensional relationship.

  At this time, the hill support members 61, 61... And the centering support members 62, 62... Set an appropriate gap S between the outer hook 6 and the inner hook 3, and the centering support members 62, 62. ·· fulfills the centering function of the inner hook 3 during storage as described above.

<About the seal structure of the clearance for lifting>
By the way, when the protective frame 4 and the outer pot 6 are made floating with respect to the rice cooker body as described above, and the lifting space D is formed between the shoulder member 8 and the upper end 6d of the side portion 6c of the outer pot 6, There is a risk that heat between the inner hook 3 and the outer hook 6 escapes from the ascending / descending space D to the outside, water on the outer periphery of the inner hook 3 may invade, and the inner pot housing groove 5 does not look good. There are problems such as.

  Therefore, in this embodiment, they are assembled on the inner peripheral edge side of the metal plate 32, 32 for reinforcing the shoulder heater frame 31 and the shoulder heater cover 30 with respect to the shoulder member 8 described above on the upper side of the lifting space D. Thereafter, for example, as shown in FIG. 3, the shoulder member 8 and the outer hook 6 are extended by a predetermined dimension on the inner peripheral surface side (opening inner peripheral surface side) of the upper end 6d of the side portion 6c of the lower outer hook 6. A skirt-like sliding packing 35 is attached to seal the elevating space D between the upper portion 6d and the side portion 6c in the inner and outer directions over the entire circumferential direction, and above the protective frame 4 and the outer hook 6. When the shoulder member 8, the shoulder heater frame 31, the shoulder heater cover 31, the sliding packing 35, and the metal plates 32, 32 are overlapped and connected and integrated, the skirt portion of the sliding packing 35 (for sealing) Edge) 35b is the side of the outer hook 6 It is adapted to slidably inscribed with the inner circumferential surface of the c of the upper end 6d.

  The packing 35 is provided with a fixing portion 35a fixed between the metal plates 32 and 32 and the shoulder heater cover 30 on the upper side of the skirt portion 35b. The fixing portion 35a is used to fix the packing 35. It is attached as shown in FIG.

<Installation of shoulder heater at shoulder>
As described above, the opening 5a of the inner pot storage groove 5 in the rice cooker main body of this embodiment has the shoulder member 8 fitted and fixed to the inner peripheral edge of the upper end 1c of the main body outer case 1a, and the shoulder. It consists of a shoulder heater cover 30 and a shoulder heater frame 31 that are connected and fixed from the lower side through metal plates 32 and 32 and a packing 35 inside the inner peripheral portion of the member 8. In addition, a U-shaped structure opened outward in the radial direction is provided, and a shoulder heater H1 made of, for example, a code heater is provided on the entire outer circumferential surface. When the shoulder heater H1 generates heat, for example, as shown in FIG. 3, a thick heat keep inward in the radial direction at the opening 3d of the corresponding inner hook 3 in the storage state in the inner hook storage groove 5 as shown in FIG. The lower part of the part HK is efficiently heated to prevent the occurrence of dew in the part, thereby preventing the occurrence of white blurring of rice.

<About the configuration of the coil stand>
On the other hand, on the lower side of the protective frame 4 configured as described above (the lower side of the first protective frame unit 4A), a synthetic resin dish-shaped coil base 9 that supports the bottom of the protective frame 4 is provided. Is provided. For example, as shown in FIG. 5, the coil base 9 is positioned on the upper surface side in the circumferential direction 4, and the first and second work coils C <b> 1 on the outer peripheral surface side of the first protective frame unit 4 </ b> A. , Ferrite core housing grooves 9a, 9a,... Extending in the radial direction corresponding to C2 are provided, and the first and second ferrite core housing grooves 9a, 9a,. .. Are accommodated for the work coils C1, C2. The first and second work coils C1, C2 are supported in four directions by the upper surfaces of the ferrite core housing grooves 9a, 9a,. Then, the first protective frame unit 4A and the coil base 9 are connected and fixed to each other using a connecting portion on the outer peripheral side.

  Further, on the outer peripheral side of the lower part of the coil base 9, four leg portions 9b, 9b,... Are provided downward corresponding to the positions of the ferrite core housing grooves 9a, 9a,. The leg portions 9b, 9b,... Are supported by floating support mechanisms 63, 63,... Provided on the bottom case 1b. A center sensor body fitting opening 9c is provided in the center of the coil base 9 so as to be concentrically penetrated with the center sensor fitting hole 10a on the first protective frame unit 4A side. -The center sensor CS composed of an inner pan temperature detection sensor such as a thermistor is moved upward from below in a state that it can be moved up and down through the sensor body fitting opening 9c and is always upwardly biased by a coil spring. It is installed so as to face.

<About the configuration of the lid>
On the other hand, the lid body 2 covering the opening 5a of the inner pot storage groove 5 of the rice cooker main body has a name plate 20 constituting the upper outer peripheral surface thereof and an upper surface as shown in FIGS. A synthetic resin upper plate 21 having a supporting surface portion of the nameplate 20 and a concave portion 21a for installing a microcomputer board or the like on the side front portion and constituting a central housing portion of the lid body 2 including the peripheral wall portion 21b; The lower plate 22 made of the same synthetic resin provided on the inner side (lower side) of the upper plate 21 and the first recess made of rubber on the concave portion 22b of the lower surface of the center portion of the main body portion 22a of the lower plate 22 A heat sink 23 made of metal having a lid heater H2 (see FIG. 6 / not shown in FIG. 2) that is fitted and fixed from below via a packing 25, and provided below the heat sink 23, A rubber-made second packing 14 is attached to the outer peripheral edge via a removable frame member 27 made of synthetic resin. They are formed from attached metal inner cover 24.

  As described above, the outer packing 14 portion of the inner cover 24 is detachably fitted and attached to the inner cover fitting recess 22b provided on the outer peripheral side of the central portion of the lower plate 22 from the lower side. . Further, the outer peripheral side edge 22c portion of the lower plate 22 is engaged with the lower end side inner peripheral surface portion of the peripheral wall 21c portion of the upper plate 21 having a predetermined vertical width.

  By the way, in order to increase the pressure resistance strength, the outer peripheral side portion of the rear end portion of the main body portion 22a of the lower plate 22 serving as the center is locked to the connecting piece on the hinge unit 11 side via a connecting piece, a screw or the like. At the same time, on the upper surface of the main body portion 22a of the lower plate 22, a metal reinforcing plate having a predetermined thickness, a predetermined structure, and a large number of reinforcing ribs are provided across the left and right and front and rear. The whole is formed into a high-strength structure.

  That is, the lower plate 22 has an intermediate portion of the outer periphery on the rear end side of the main body portion 22a bent upward and houses the above-described hinge unit 11 on the inner side, and on the outer end side thereof. The descending portion covers the hinge unit 11.

  And the rear-end side outer periphery of the main-body part 22a of these lower plates 22 is made into the bracket for attachment, The said lid body 2 has the rear-end side via the hinge unit 11 with respect to the shoulder member 8 of the said rice cooker main body upper part. A locking and unlocking mechanism 13 that engages with a predetermined position of the lid body 2 to open and close the lid body 2 in the vertical direction is provided on the open end side (front end side). Is provided.

  Furthermore, the outer periphery 21b of the upper surface forming the nameplate support surface portion of the upper plate 21 is a curved surface whose outer diameter is gradually enlarged from the upper side to the lower side, and the lower end side thereof is the peripheral wall portion 21c described above. Are integrated with each other via a nameplate fitting groove (U-shaped groove). And the nameplate 20 which forms the transparent window 60c corresponding to the operation panel 60 surface and the liquid crystal panel 60A as shown in FIG. 1 is formed into a shape corresponding to the support surface shape of each part of the upper plate 21. The nameplate fitting grooves on the outer periphery of the upper plate 21 are integrated and integrated in a substantially flush state. Further, a transparent synthetic resin transparent sheet 80 is attached to the upper surface of the nameplate 20.

<Configuration of pressure adjustment mechanism in lid part>
The electric rice cooker according to this embodiment is configured as a pressure-type electric rice cooker, and in the substantially central portion of the lid 2, only steam is allowed to escape to the outside while collecting the viscous component, and in the rice cooking process. Accordingly, the pressure in the inner pot 3 is changed to atmospheric pressure (1.00 atm) which is atmospheric pressure, medium pressure (1.05 atm) slightly higher than normal pressure, and high pressure (1.25 atm) higher than medium pressure. The pressure adjusting unit 26 is provided to adjust in three stages.

  The pressure adjusting unit 26 includes, for example, a steam escape passage that bypasses from the inside of the inner pot 3 to the outside, a spherical valve that is provided in the steam escape passage, opens and closes the steam relief passage, and a steam escape by the spherical valve. The pressure adjusting mechanism (pressure adjusting switch) 1 and the pressure adjusting mechanism 2 are composed of an electromagnetic plunger that switches the open / closed state of the passage. Of these pressure adjustment mechanisms 1 and 2, when the pressure adjustment mechanisms 1 and 2 are both ON, the pressure is high. When the pressure adjustment mechanism 1 is ON and the pressure adjustment mechanism 2 is OFF, the medium pressure and pressure When the adjusting mechanisms 1 and 2 are both OFF, the normal pressure is controlled.

  As will be described later, the electromagnetic plungers for operating the spherical valves of the pressure adjusting mechanisms 1 and 2 are controlled by the microcomputer control unit MU in accordance with the rice cooking process (see FIG. 6).

<About the configuration of the operation panel and display panel on the top of the lid>
Reference numeral 60 in FIG. 1 denotes an operation panel. The operation panel 60 includes a substrate having a predetermined depth and a liquid crystal panel storage box on the back side of the panel portion, and includes a microcomputer as a rice cooking and heat retention control means. The microcomputer board 60B and the liquid crystal panel 60A are fitted and housed in the opening of the upper plate 21 and the groove of the middle plate 20.

  The central portion has a transparent window 60C corresponding to the display surface of the liquid crystal panel 60A. Around the transparent window 60C, a rice cooking reservation switch SW1, a rice cooking switch SW2, a heat retention switch SW8, and a cancel switch are provided. Select SW3, rice cooking menu (for example, white rice cooking course to cook white rice, brown rice cooking course to cook brown rice, white rice mixed with a predetermined amount of wheat in white rice and white rice / wheat cooking course to cook wheat), and other course menus Menu switch SW5 (return), SW6 (sume), fire burner selection switch SW4, voice guide SW7, time and minute setting switch SW9 of the clock and timer There are users who operate the rice cooker There is provided a human sensor MS for detecting the above.

<Configuration of Control Circuits such as First and Second Work Coils C1, C2, Third Work Coil C3, Shoulder Heater H1, and Cover Heater H2>
Next, FIG. 6 shows the first and second work coils C1, C2 for heating the bottom side of the inner hook 3, and the side 3c side of the inner hook 3 indirectly through the outer hook 6 and the heat storage space. The third work coil C3 to be heated, the shoulder heater H1 to heat the peripheral edge of the opening (heat keeping part HK) of the inner pot 3, the lid heater H2 to heat the heat radiating plate 23 inside the lid 2, and the pressure of the pressure adjusting unit 26 The structure of the control circuit which controls the electromagnetic plunger of the adjustment mechanisms 1 and 2, other drive states (ON, OFF), and a drive output (duty ratio) is shown.

  This control circuit is configured with a microcomputer control unit MU as the center, and the microcomputer control unit MU detects the temperature of the bottom 3a of the inner pot 3 described above in each of the steps of water absorption and steaming. The temperature T2, the detection temperature T1 of the lid sensor HS that detects the temperature in the upper part of the inner pot 3, the detection temperature T0 of the room temperature sensor RS that detects the room temperature, etc. are input to heat the bottom side of the inner pot 3 1, a second work coil C1, C2, a third work coil C3 that heats the side 3c side of the inner hook 3, a shoulder heater H1 that heats the opening peripheral edge (heat keeping part HK) of the inner hook 3, Driving state (ON, OFF) and driving output (duty ratio) of the lid heater H2 etc. for heating the heat radiating plate 23 inside the lid 2 and electromagnetic of the pressure adjusting mechanisms 1 and 2 of the pressure regulating unit 26 corresponding to the rice cooking process Drive state (ON, OFF) of such plunger so as to control.

<About water absorption process-steaming process control in rice / wheat mixed rice cooking course>
Next, FIG. 7 is a flowchart showing a control sequence of the water absorption process to the unevenness process in the rice / wheat mixed rice cooking course according to the embodiment of the present invention, FIG. 8 is a time chart corresponding to the control, and FIG. These are the time charts which expand and show the change of the water absorption heating temperature of the water absorption process in the same control.

  Moreover, FIG. 10 is based on the rice cooking control sequence of the white rice rice cooking course in the prior art example (patent document 1) described previously, so that it can respond to the structure of the electric rice cooker of the present embodiment (a furnace cooking structure). It is a time chart of the arranged white rice cooking course.

  In the case of the electric rice cooker in the embodiment of the invention of this application, as described above, the inner pot 3 is a ceramic material, and once it is heated to a high temperature state, the heat storage power (heating power based on the heat storage amount) is large. Since the specific heat is small, it takes time to reach a high temperature state, and since the heat conductivity is small, there is a characteristic that even if a part is heated, the heat is hardly transmitted to the whole.

  Moreover, since the inner hook 3 is only provided with the induction heat generating portions G1 and G2 on the outer peripheral surface of the bottom portion 3a and the outer peripheral surface of the bent portion 3b extending from the bottom portion 3a to the side portion 3c, the bottom portion 3a and the bent portion 3b are If a certain amount of time is taken, the temperature becomes considerably high, but heat is hardly transmitted to the side portion 3c, and the temperature increase rate of the side portion 3c is considerably low.

  Therefore, the heating power of the first and second work coils C1 and C2 from the water absorption process to the cooking process through the temperature raising process, especially in the water absorption process, until the temperature rising process is reached. Even if it is increased, the temperature of the bent portion 3b on the outer periphery of the bottom portion 3a and the bottom portion 3a only increases locally, and the temperature on the side portion 3c side does not readily increase.

  In such a situation where the temperature on the bottom 3a side is high and the temperature on the side 3c side is low, the rice skin on the lower layer side melts and the contents flow out and stick to the bottom of the inner pot, thereby absorbing water. Unevenness occurs. Also, the rice will not move and will cause burns.

  On the other hand, since the temperature of the side part of the inner pot is low, the heating amount of the upper rice and water is not sufficient, and the effective water absorption effect cannot always be improved. Therefore, water absorption unevenness is more likely to occur.

  Therefore, in the configuration of the embodiment of the invention of this application, for example, in any case of the time chart of FIG. 8 (white rice / wheat mixed rice cooking course) and the time chart of FIG. 10 (white rice rice cooking course), at least in the water absorption step. The first and second work coils C1 and C2 provided on the outer peripheral side of the bottom 6a of the outer hook 6 are driven to cause the induction heat generating parts G1 and G2 on the outer peripheral surface of the bottom 3a of the inner hook 3 to generate induction heat. By driving the third work coil C3 provided on the outer peripheral side of the side portion 6c of the outer hook 6 to cause the induction heat generating portion G3 provided on the inner peripheral surface of the side portion 6c of the outer hook 6 to generate heat, The above-mentioned problems can be effectively and uniformly heated without particularly increasing the amount of heating at the bottom 3a side and the bent portion 3b side of the inner hook 3. Resolve as much as possible And so as to improve the water absorbing performance (Kamado water).

  If such water absorption control is adopted, the temperature on the side 3c side as well as the temperature on the bottom 3a side of the inner pot 3 will increase, so that the lower skin of the rice will melt and the contents will flow out. The problem of sticking to the bottom of the inner hook and causing uneven water absorption is solved. In addition, the dynamics of the rice will be improved, so it will not be burnt. Moreover, since the temperature of the side part 3c of the inner pot 3 rises, the heating amount of rice and water in the upper layer part becomes sufficient, the water absorption effect is improved, and the water absorption rate is improved. Therefore, uneven water absorption is also eliminated.

  These actions can be realized not only in the case of white rice cooking course but also in the case of white rice / wheat mixed rice cooking course in which a predetermined amount of wheat is mixed with white rice.

  However, according to the experiment, using the control sequence of the white rice cooking course (see the time chart in FIG. 10) for cooking the above white rice, it can be cooked well even if white rice / wheat mixed rice is mixed with white rice. It was found that the wheat was hard and floury and could not bring out the original taste of wheat. In particular, the tendency was remarkable in the case of “push barley” that has been subjected to the processing of wheat that is generally eaten.

  That is, the amount of water absorption in the water absorption process is greatly different between wheat and white rice. White rice absorbs water relatively well at a high temperature below the gelatinization temperature, but the taste is said to be better at water absorption at a low temperature lower than the gelatinization temperature.

  On the other hand, wheat is known to absorb water more efficiently when the water absorption temperature is higher. And in the white rice / wheat mixed rice cooking course, 10-30% of wheat is mixed with the white rice to be cooked, so water absorption appropriate for 90-70% of white rice under such different water absorption characteristics. It is required to perform sufficient water absorption even for 30 to 30% of wheat having a high water absorption temperature and a necessary taste. It is not easy to satisfy these two requirements.

  In order to solve such problems, in this embodiment, in addition to the above-mentioned “white rice cooking course”, a “white rice / wheat mixed rice cooking course” dedicated to white rice cooking mixed with wheat is first provided. In the “wheat mixed rice cooking course”, the heating amount of the bottom portion 3a side and the bent portion 3b side portion of the inner pot 3 is induced by causing the induction heat generating portion G3 provided on the inner peripheral surface of the side portion 6c of the outer pot 6 to generate heat. The water absorption temperature in the water absorption process of “Kamado water absorption” that improves the water absorption performance by heating the side portion 3c of the inner pot 3 effectively and uniformly without increasing the water temperature is greater than the water absorption temperature of the “rice cooked rice” The water absorption time in the water absorption process is longer than the water absorption time in the water absorption process of the white rice cooking course, so that the water absorption temperature and water absorption time in the water absorption process are suitable for each of white rice and wheat. It by, so that raised cooked in the same manner as in delicious wheat containing rice and the case of white rice cooker.

  On the other hand, wheat generally has a peculiar smell, and some people are not good at eating rice with wheat because of this smell. And the smell of this wheat will feel unpleasant if the cooked rice is not good.

  Therefore, in the case of this embodiment, in the above “white rice / wheat mixed rice cooking course”, water absorption is performed at a higher water absorption temperature and longer water absorption time than the “white rice rice cooking course” as described above. It absorbs water well to wheat and at the same time effectively dissolves the odor component of wheat on the water side. And in the subsequent temperature raising and cooking process, the odor component eluted to the water side is efficiently evaporated by cooking at a higher temperature and higher pressure than the “white rice cooking course”. And after that, the pressure in the inner pot is greatly reduced, and the odor component in the inner pot 3 evaporated thereby is discharged to the outside of the rice cooker body at once.

  And it makes it possible to cook delicious wheat-containing rice that doesn't feel the unique smell of wheat.

  That is, in the case of this embodiment, for example, as shown in the time chart of FIG. 10 (white rice cooking course) and the time chart of FIG. 8 (white rice / wheat mixed rice cooking course) After the start of water absorption, a water absorption process 1 for performing water absorption heating control while maintaining a first target water absorption temperature (for example, 30 ° C.), and a first target water absorption temperature (30 ° C.) of the water absorption process 1 after the water absorption process 1 is completed. ) Is gradually (stepwise) to increase the temperature, and finally, the water absorption process 2 and the water absorption process 2 are maintained at the second target water absorption temperature (for example, 53 ° C.).

  In addition, in that case, the water absorption time t1 of the water absorption process 1 of the white rice / wheat rice cooking course is set sufficiently longer than the water absorption time t1 of the water absorption process 1 of the white rice rice cooking course, and the water absorption of the white rice / barley rice cooking course For example, as shown in FIG. 9, the water absorption heating temperature that is gradually increased in the process 2 is set to a temperature value that is one step lower than the water absorption heating temperature that is gradually increased in the water absorption process 2 of the white rice cooking course. Thus, the first target water absorption temperature (30 ° C.) in the water absorption step 1 is slowly raised to the second target water absorption temperature (53 ° C.).

  And the combination of these two types of water absorption control realizes good water absorption for white rice at low temperature, long water absorption time for wheat, and effective water absorption at high water absorption temperature. And the odor component of wheat is effectively eluted to the water side simultaneously with the effective water absorption with respect to the wheat.

  In addition, in the case of the white rice / wheat mixed rice cooking course, in addition to that, in the case of the white rice rice cooking course, the pressure adjusting mechanism 1, 2 of the pressure regulating unit 26 from the temperature rising stage of the temperature rising process 1 for determining the total number. Is turned ON to control the inside of the inner pot 3 to a high pressure state, and the temperature in the inner pot 3 in the temperature raising process 2, the temperature raising process 3, the cooking process 1, and the cooking process 2 is maintained at a high pressure and a high temperature state. By doing so, the odor component of the wheat eluted to the water side is positively evaporated so that the odor component does not remain in the water. This control is also executed in the additional cooking step when there is a additional cooking step.

  On the other hand, when the cooking is detected and the process proceeds to the steaming step 1, the normal white rice cooking course is maintained at a high pressure state as shown in FIG. 10, but in the case of the white rice / wheat cooking course, Unlike FIG. 8, the pressure is reduced to normal pressure at once. And the vapor | steam containing the smell component of the wheat in the said inner pot 3 is reliably discharged | emitted out of the rice cooker main body, and the smell component of wheat is lost.

Now, with respect to the effective water absorption control for white rice and wheat and the odor component discharge control for discharging the odor component of wheat in such a “white rice / wheat mixed rice cooking course”, the flowchart of FIG. 7 and the time charts of FIGS. Will be described in detail with reference to FIG.
<Water Absorption Control for White Rice and Wheat in White Rice / Wheat Mixed Rice Cooking Course and Odor Component Emission Control to Eject Odor Components of Wheat>
Each of these controls is incorporated in the process from water absorption to steaming of the white rice / wheat mixed rice cooking course. First, in a state where the AC power is turned on, when the “white rice / wheat cooking course” is selected and the rice cooking switch SW2 is pressed, the above-described microcomputer control unit MU is operated, and the flowchart of FIG. 7 and the time chart of FIG. The rice cooking control of the “white rice / wheat rice cooking course” is started.

  And while setting each part to be controlled within a predetermined processing time after the start of the rice cooking control, the detection temperature T0 of the room temperature sensor RS, the detection temperature T1 of the lid sensor HS, and the detection temperature of the center sensor CS are set. The control parameters necessary for the control such as T2 are input and stored.

  Then, first, the water absorption process is entered. As shown in the time chart of FIG. 8, the water absorption process in this embodiment includes a water absorption process 1 at a set time t1 and a water absorption process 2 at a set time t2. Therefore, first, the water absorption step 1 is entered. When the water absorption process 1 is entered, first, in step S1, the pressure adjusting mechanisms 1 and 2 of the pressure adjusting unit 26 described above are both maintained in the OFF state (normal pressure state), while the bottom 3a and the bent portion 3b of the inner pot 3 are maintained. The first and second work coils C1 and C2 are driven at a duty ratio of 3 to 7, and the third work coil C3 corresponding to the side portion 3c of the inner hook 3 is driven at a duty ratio of 6 to 10. The shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 is driven with a duty ratio of 0 to 8, while the lid heater H2 for heating the heat radiating plate 23 of the lid 2 is driven with a duty ratio of 6 to 6. 12 is quickly controlled so that the detected temperature T2 detected by the center sensor CS and the detected temperature T1 detected by the lid sensor HS become the first target water absorption temperature 30 ° C. in the water absorption process 1, respectively.

  The water absorption heating time t1 of the water absorption process 1 in this white rice / wheat mixed rice cooking course is set sufficiently longer (for example, about +5 minutes) than the water absorption heating time t1 of the water absorption process 1 in the white rice cooking course of FIG. On the other hand, the water absorption target temperature is set to a low temperature of 30 ° C. suitable for realizing the taste of white rice as in the water absorption target temperature of the water absorption process 1 in the white rice cooking course of FIG.

  Thus, even in the case of the white rice / wheat rice cooking course, in the water absorption process 1, it is set to a low temperature of 30 ° C. suitable for realizing the taste of the white rice portion in the same manner as the water absorption target temperature in the case of the white rice cooking course. On the other hand, the first and second work coils C1, C2 of the bottom portion 3a of the inner hook 3 and the bent portion 3b are driven with a relatively small duty ratio of 3 to 7, while the side portion 3c of the inner hook 3 is driven. The third work coil C3 corresponding to is driven with a duty ratio 6 to 10 sufficiently larger than that. If it does in this way, the local heating in the bottom 3a part of the inner pot 3 will melt the white rice skin of the inner lower layer of the inner pot 3, the contents will flow out and stick to the bottom of the inner pot 3, This solves problems such as uneven water absorption, and rice that does not move and burns. Moreover, since the white rice part except wheat is absorbed at a low water absorption temperature as in the case of white rice cooking, the taste is improved. Moreover, since the water absorption time is set sufficiently longer than that of the white rice cooking course, an effective water absorption action is realized even for wheat. And at the same time as the water-absorbing action on the wheat begins, the odorous component in the wheat starts to melt on the water side.

  In the case of this embodiment, the side portion 3c of the inner hook 3 is surrounded by the side portion 6c of the outer hook 6 and corresponds to the side portion 3c of the inner hook 3 of the outer hook 6. A third induction heat generating portion G3 is provided on the inner peripheral surface, and the third induction heat generating portion G3 is induction-heated by the third work coil C3 on the outer peripheral side of the outer hook 6. Therefore, the side portion 3c of the inner hook 3 is directly exposed to the radiant heat from the third induction heat generating portion G3 on the inner peripheral surface of the side portion 6c of the outer hook 6, and the outer pot heated by the third induction heat generating portion G3. The entire circumference of the side portion 3c is uniformly and efficiently heated through the heat storage space having a high heat storage temperature by the radiant heat from the entire side portion 6c of the six.

  Therefore, even in the adjustment stage to the water absorption target temperature of 30 ° C. in the water absorption process 1 which is the initial stage of the water absorption process, there is no uniform and efficient heating means corresponding to the side portion 3c of the inner pot 3 as in the prior art. Since the water absorption temperature of the side part 3c of the pot 3 is low, the heating amount of the upper rice and water is not sufficient, and the problem of uneven water absorption is effectively solved, and the water absorption target temperature is quickly raised to 30 ° C. Can be adjusted.

  Next, the elapse of the water absorption time t1 of the water absorption process 1 is determined. If it is determined that the water absorption time t1 has elapsed, the process proceeds to the water absorption process 2 of step S2. In the water absorption process 2, as in the case of the water absorption process 1, both the pressure adjusting mechanisms 1 and 2 of the pressure adjusting unit 26 are maintained in the OFF state (normal pressure state). The first and second work coils C1, C2 of 3b are driven with a duty ratio of 10 to 16 and a large heating output greatly increased as compared with the water absorption step 1, and the heating force from the bottom 3a side of the inner pot 3 On the other hand, the duty ratio of the third work coil C3 corresponding to the side portion 3c of the inner hook 3 is reduced to 0 to 8 compared with the case of the water absorption step 1, while the inner hook 3 The duty ratio of the shoulder heater H1 corresponding to the outer peripheral edge of the opening is 0 to 8, and the duty ratio of the lid heater H2 that heats the heat radiating plate 23 of the lid 2 is 6 to 12, similar to the water absorption step 1. , The detection temperature T2 by the center sensor CS, the detection by the lid sensor HS The temperature control is performed while raising the target temperature stepwise so that the outlet temperature T1 is changed from the target water absorption temperature 30 ° C. in the water absorption step 1 to the final target water absorption temperature 53 ° C. in the water absorption step 2.

  In this case, the target temperature control temperature at each stage in the temperature control is set to a temperature one step lower than that in the case of the white rice course, and each heating output (power) is, for example, as shown in FIG. Correspondingly, the application is controlled every predetermined period (1 minute), thereby gradually raising the water absorption temperature. Thereby, the total water absorption temperature can be raised and the water absorption efficiency with respect to wheat can be improved effectively, avoiding a rapid temperature rise and deteriorating the taste of the white rice portion. As a result, odorous components in the wheat are also more effectively eluted to the water side.

  Further, the temperature of the inner pot 3 and the heat storage space around the inner pot 3 can thereby be increased as a whole, and a smooth transition to the next temperature raising step can be realized.

  As a result, the water absorption efficiency at the end of the water absorption process is improved, the odorous components in the wheat are efficiently eluted to the water side, and the rate of temperature increase after the transition to the temperature increase process is also increased. Will also improve.

  Next, it is determined whether or not the water absorption time t2 of the water absorption step 2 has elapsed. And when the water absorption time t2 of the water absorption process 2 passes, it transfers to a temperature rising process and aims at the temperature increase of the inner pot 3 smoothly.

  In the case of this embodiment, the temperature raising process includes the temperature raising process 1 at the set time t3 (step S3), the temperature raising process 2 at the set time t4 (step S5), and the temperature raising process 3 at the set time t5 (step S6). It is comprised from these three processes.

  First, in the temperature raising step 1, the pressure adjusting mechanisms 1 and 2 of the pressure adjusting unit 26 are turned ON, and the first and second work coils C1 and C2 of the bottom 3a and the bent portion 3b of the inner hook 3 are turned on. A duty ratio of 10 to 16 (continuation from the water absorption process 2), a third work coil C3 corresponding to the side portion 3c of the inner pot 3 is changed to a duty ratio of 12 to 16 (significantly higher than the water absorption process 2), the above The shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 has a duty ratio of 4 to 12 (significantly higher than the water absorption process 2), and the duty ratio of the lid heater H2 is 0 to 8 (down from the water absorption process 2). ) To increase the pressure in the inner hook 3 and the temperature in the inner hook 3 to control the inside of the inner hook 3 to a high pressure / high temperature state.

  Thereby, while raising the pressure and temperature in the inner pot 3, the water in the inner pot 3 is boiled, and the odor component of the wheat eluted in the water is evaporated.

  Next, in the temperature raising step 1, it is detected in step S4 whether or not the water has boiled based on the output of the lid sensor HS. If it is not in a boiling state, the heating and heating control in the heating step 1 is continued. On the other hand, when it is in a boiling state, the process proceeds to the temperature raising step 2 of step S5. In the temperature raising step 2, as in the temperature raising step 1, the pressure adjusting mechanisms 1 and 2 of the pressure adjusting unit 26 are maintained ON, and the bottom 3a and the bent portion 3b of the inner pot 3 are turned on. 1. Duty ratios 10 to 16 for the second work coils C1 and C2 (continuation from the water absorption step 2), and a duty ratio 12 to 3 for the third work coil C3 corresponding to the side portion 3c of the inner hook 3. 16 (significantly higher than the water absorption process 2), the shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 has a duty ratio of 4 to 12 (significantly higher than the water absorption process 2), and the duty of the lid heater H2 The ratio is set to 0 to 8 (down from the water absorption step 2) and the output is set to be close to full power.

  Thereby, the pressure and temperature in the inner pot 3 are further increased, the water in the inner pot 3 is actively boiled, and the odor component eluted to the water side is evaporated.

  Next, when the set time t4 of the temperature raising step 2 has passed, the procedure proceeds to the temperature raising step 3. In the temperature raising step 3, as in the temperature raising step 2, the pressure adjusting mechanisms 1 and 2 of the pressure regulating unit 26 are maintained ON, and the bottom 3a and the bent portion 3b of the inner pot 3 are The first and second work coils C1, C2 have a duty ratio of 10 to 16, and the third work coil C3 corresponding to the side portion 3c of the inner hook 3 has a duty ratio of 12 to 16, and the inner hook 3 The shoulder heater H1 corresponding to the outer periphery of the opening is driven at a duty ratio of 4 to 12, and the duty ratio of the lid heater H2 is increased to 12 to 16 and is driven at full power.

  Thereby, the pressure and temperature in the inner pot 3 are further increased, the boiling in the inner pot 3 is further increased, and the odor component eluted to the water side is further evaporated.

  In the above configuration, as is apparent from the time chart of FIG. 8, first, the output of the first and second work coils C1 and C2 is increased to the full power state in advance in the stage of the water absorption process 2 as described above. Therefore, the temperature of the bottom 3a of the inner pot 3 detected by the center sensor CS gradually increases from the stage of the water absorption process 2, and when the process proceeds to the temperature increase process 1, the boiling temperature starts from the initial stage. The temperature reaches 125 ° C. when the temperature raising step 1 ends. Correspondingly, the detection temperature T1 of the lid sensor HS also reaches the boiling temperature of 100 ° C., and the boiling state is detected.

  On the other hand, in the water absorption step 2, since the output of the second work coil C3 is reduced, the ambient temperature T3 of the heat storage space between the inner pot 3 and the outer pot 6 is temporarily cut below 100 ° C. However, as a result of the output of the first and second work coils C1 and C2 being increased as described above, a new increase starts from the second half of the water absorption process 2, and the heating amount of all heating means is further increased. When the temperature raising step 1 is started, the temperature is greatly increased from 150 ° C. to 180 ° C.

  Therefore, in the case of this embodiment, the temperature rise process 1 to the temperature rise process 3 in which the boiling state is quickly reached and the boiling state is maintained, the entire inner pot 3 including the upper portion in the inner pot 3 is The fired rice is cooked as if it were wrapped in fire, and a very good heating state is achieved.

  Therefore, as in the case of white rice, the water absorption rate of wheat is greatly improved, so that the water absorption unevenness and heating unevenness of rice and wheat are eliminated, and the odor component of wheat from the wheat is efficiently removed as steam. Become.

  And if the temperature rising time t5 of the said temperature rising process 3 passes further, it will transfer to a cooking process continuously. This cooking process includes a cooking process 1 (step S7) at a set time t6 and a cooking process 2 (step S8) at a set time t7. While maintaining the pressure adjusting mechanisms 1 and 2 of the unit 26 to be ON (high pressure state), the duty ratio of the first and second work coils C1 and C2 of the bottom portion 3a of the inner hook 3 and the bent portion 3b is 6 -16, the third work coil C3 corresponding to the side 3c of the inner hook 3 has a duty ratio of 8 to 14, and the shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 has a duty ratio of 4 The heating control is performed by setting the duty ratio of the lid heater H2 to 12 to 16 and reducing outputs other than the outputs of the shoulder heater H1 and the lid heater H2 by a predetermined amount.

  In this case, in the temperature raising step 3, the atmosphere temperature T3 of the heat storage space between the inner pot 3 and the outer pot 6 is heated to about 180 ° C. (see FIG. 8), and it is made of ceramic and has the heat storage power. Since the entire high inner pot 3 is heated to a temperature close to 130 ° C., even if the outputs of the first and second work coils C1, C2 and the third work coil C3 are reduced to some extent as described above, The temperature of the inner hook 3 itself (see the change in the temperature T2 of the center sensor CS) and the temperature of the upper space in the inner hook 3 hardly decrease (see the change in the temperature T1 of the lid sensor HS). Therefore, as described below, it is possible to realize a good cooking function while reducing power consumption.

  That is, the cooking steps 1 and 2 are performed as described above, and when the set times t6 and t7 have passed, respectively, and it is detected in step S9 that the inner pot temperature has become 140 ° C. (cooking detection) ) Next, the additional cooking process of the additional cooking time t8 in step S10 is performed to remove excess moisture in the cooked rice. In the case of this embodiment, also in this additional cooking step, as in the case of the above-described cooking steps 1 and 2, the pressure adjustment mechanisms 1 and 2 of the pressure-adjusting unit 26 are maintained ON (high pressure state), respectively. The first work coil C1 and the second work coil C2 of the bottom part 3a and the bent part 3b of the inner hook 3 have a duty ratio of 0 to 16, and a third work coil C3 corresponding to the side part 3c of the inner hook 3 is provided. Is controlled with a duty ratio of 6 to 12, a shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 having a duty ratio of 4 to 12, and a duty ratio of the lid heater H2 of 6 to 12. .

    In this case, as described above, in the temperature raising step 3, the atmospheric temperature T3 of the heat storage space between the inner pot 3 and the outer pot 6 is heated to about 180 ° C. (see FIG. 8), and is made of ceramic. Since the entire inner pot 3 having a high heat storage power is heated to a temperature close to 130 ° C., the first and second work coils C1, C2, and the third work in the cooking steps 1 and 2 as described above. Even if the output of the coil C3 is reduced to some extent, the temperature of the inner hook 3 itself (see the change in the temperature T2 of the center sensor CS) and the temperature of the upper space portion in the inner hook 3 are hardly lowered. This state is substantially the same in the additional cooking process.

  Therefore, as described above, the first and second work coils C1 and C2 of the bottom portion 3a and the bent portion 3b of the inner hook 3 correspond to the duty ratios 0 to 16 and the side portion 3c of the inner hook 3. The third work coil C3 has a duty ratio of 6 to 12, the shoulder heater H1 corresponding to the outer periphery of the opening of the inner hook 3 has a duty ratio of 4 to 12, and the lid heater H2 has a duty ratio of 6. An effective additional cooking function can be realized while reducing power consumption by reducing the power consumption to -12.

  And even by the evaporation of moisture in this additional cooking step, the remaining odor component of wheat is discharged as steam.

  And if additional cooking time t8 in this additional cooking process passes, it will continue to the steaming process of step S11, S12.

  This steaming process is composed of two steps, the unevenness process 1 of step S11 and the unevenness process 2 of step S12, as in the case of the white rice cooking course of FIG. Unlike the case of the white rice cooking course, first, in the steaming step 1, the pressure adjusting mechanisms 1 and 2 of the pressure adjusting unit 26 are controlled to be OFF (normal pressure state), respectively, and the inside of the inner pot 3 is depressurized. As a result, the steam containing the odor component of wheat in the inner pot 3 is exhausted to the outside of the rice cooker body at the same time, and the first and second work coils C1, C2 of the bottom portion 3a and the bent portion 3b of the inner pot 3 are discharged. The duty ratio of the third work coil C3 corresponding to the side portion 3c of the inner pot 3 is smaller than that of the additional cooking process. , The first, the first By making the work coils C1, C2 larger than 4-10, the temperature of the side 3c of the inner pot 3 and the upper space in the inner pot 3 is increased, and the evaporation of moisture from rice and wheat during steaming is promoted. In addition, the occurrence of scorching on the bottom side is prevented, the duty ratio of the shoulder heater H1 corresponding to the outer peripheral edge of the opening of the inner hook 3 is 4 to 12, and the duty ratio of the lid heater H2 is 6 to By setting the duty ratio to 12 and the same duty ratio as in the additional cooking process, heating control is performed to avoid the dew on the inner side of the inner pot 3 and the inner side of the lid 2 and the occurrence of white blur.

  In the subsequent steaming step 2 of step S12, the same steaming control is performed. And when control of the steaming process 1 and the steaming process 2 is complete | finished and the steaming time t9 and the steaming time t10 pass, the rice cooking process of the said white rice and wheat mixed rice cooking course will be finished, and it will progress to a heat retention process.

  As described above, in the steaming process 1 and the steaming process 2 of the white rice / wheat mixed rice cooking course, unlike the case of the white rice cooking course, both of the pressure adjusting mechanisms 1 and 2 of the pressure regulating unit 26 at the time of shifting to the same process. Are controlled to be OFF (normal pressure state), and the inside of the inner pot 3 is depressurized. Therefore, the steam containing the odor component of wheat remaining in the inner pot 3 in a high pressure state is discharged to the outside of the rice cooker body efficiently while being discharged to the outside by pressure regulation control from the temperature raising process to the additional cooking process. Will come to be.

  As a result, steam containing the odor component that is eluted in the water in the above water absorption process and efficiently vaporized in the temperature raising, cooking process, and additional cooking processes is finally left in the steaming process efficiently. It smells not only from the rice containing the wheat that has been discharged and cooked to the outside, but also from the inner pot.

  In addition, the rice with wheat cooked in this course has a high water absorption rate for both rice and wheat, coupled with the above-mentioned actions of “water absorption control peculiar to white rice and wheat” and “kamado water absorption control”. There is no unevenness of heating, and the rice is plump and delicious.

  In addition, in order to cook deliciously "pressed wheat" already described, it is desirable to absorb the water in the range of 70 to 90%. However, according to the result of the rice cooking experiment, when the mixture of white rice and wheat was cooked in the rice cooking sequence of the white rice cooking course of FIG. 10, it was only as high as 65%.

  However, in the case of the above white rice / wheat mixed rice cooking course (FIG. 8), compared with the case of the above-mentioned white rice rice cooking course, the water absorption rate for the wheat is increased by 5 to 20%, which is set as the approximate target for the wheat 70. A water absorption of ˜90% could be achieved.

  Moreover, in order to implement | achieve the water absorption 70-90% with respect to this wheat, it turned out that what is necessary is just to adjust the whole water absorption so that the water absorption with respect to the whole mixture of white rice and wheat may be 20-30%.

The above-described rice cooking sequence of the white rice / wheat mixed rice cooking course is configured so as to realize the respective target water absorption rates in the wheat simple substance and the white rice / wheat mixture based on these experimental data.
<Modification>
In addition, in the structure of the above white rice / wheat rice cooking course, the odor component of wheat is included by controlling the pressure to a high pressure (1.25 atm) in the additional cooking process and to a normal pressure (1.00 atm) in the steaming process 1. The steam is discharged to the outside of the rice cooker body. This is, for example, as shown in the time chart of FIG. 11, in the additional cooking process, the steam is once lowered to an intermediate pressure state (1.05 atm) and is substantially at this stage. A configuration is also adopted in which the vapor containing the above-mentioned odorous component is discharged by performing a general pressure reduction, and then the pressure is controlled to normal pressure in the steaming step 1 to perform complete pressure release control.

  As described above, when cooking is performed in a high-pressure state, although depending on the thermal power, generally, there is a drawback that the stickiness of the rice becomes too strong. On the other hand, if the pressure is reduced to normal pressure, the stickiness of the rice will be insufficient. Therefore, in order to obtain an appropriate stickiness of the rice, it is controlled to a medium pressure state to perform additional cooking.

  With such a configuration, when the additional cooking process is started, the pressure is reduced to an intermediate pressure state, and additional cooking is performed in the intermediate pressure state, so that the stickiness of rice can be effectively extracted. Moreover, since most steam is discharged | emitted by the pressure reduction to an intermediate pressure state, and after that additional cooking is performed in a state with few steams, the steam extraction in the additional cooking process becomes easy. In addition, after that, complete depressurization control is performed in the steaming step 1, and the normal pressure state is continued in the steaming step 2, so that a more complete discharge of odor components and better steaming are possible.

  8, 10, and 11, the pressure adjusting mechanisms 1 and 2 are turned on and controlled to a high pressure state from the stage of the temperature raising step 1. Then, it is possible to boil quickly while maintaining the normal pressure state, and then switch from the stage of the heating step 2 where the boiling state is reached to the maintenance of boiling in the high pressure state.

1 is a rice cooker body case, 1a is an outer case, 1b is a bottom case, 2 is a lid, 3 is an inner pot, 3a is a bottom part, 3b is a bent part, 3c is a side part, 3d is an opening part, and 4 is a protective frame 4A is the first protective frame unit, 4B is the second protective frame unit, 5 is the inner hook storage groove, 6 is the outer pot made of ceramic, 6a is the bottom, 6b is the bent portion, 6c is the side portion, and 6d is Side upper end, 7 is a magnetic shielding plate, 8 is a shoulder member, 9 is a coil base, 26 is a pressure adjusting unit, MU is a microcomputer control unit, C1 is a first work coil, C2 is a second work coil, and C3 is The third work coil, G1 is the first induction heating part, G2 is the second induction heating part, G3 is the third induction heating part, H1 is the shoulder heater, H2 is the lid heater, RS is the room temperature sensor, HS is The lid sensor CS is a center sensor.

Claims (3)

  An inner pot, a rice cooker body that accommodates the inner pot, a lid that covers the upper portion of the rice cooker body and the inner pot, and the pressure in the inner pot is adjusted to normal pressure and higher than normal pressure. A pressure adjustment mechanism, a pressure control means for controlling the pressure adjustment state of the pressure adjustment mechanism, a heating means for heating the inner pot, a temperature detection means for detecting the temperature in the inner pot, and the temperature detection means. A heating control means for controlling the amount of heating of the heating means based on the detected temperature in the inner pot, and an electric rice cooker that cooks rice through the steps of water absorption, temperature rise, cooking, and unevenness In addition to the white rice cooking course for cooking white rice, an electric rice cooker provided with a white rice / wheat mixed rice cooking course for cooking white rice mixed with wheat.   Steam discharge control in the white rice / wheat mixed rice cooking course is composed of a combination of water absorption, temperature rise, cooking, and decompression control. First, in the water absorption process, water absorption is performed in a longer heating time than the white rice rice cooking course. The water in the inner pot is sufficiently absorbed by the wheat, and the temperature in the inner pot is increased by the subsequent temperature increase and cooking process, followed by lowering the pressure in the inner pot, thereby discharging the steam in the inner pot to the outside of the rice cooker body. The electric rice cooker according to claim 1, which is configured as described above.   3. The electric rice cooker according to claim 2, wherein the steam discharge control due to the pressure drop is performed in a steaming process after the cooking process is completed.

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