JP2018068326A - rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooker capable of accurately estimating an amount of cooked rice in a water absorption process.SOLUTION: There is provided a rice cooker capable of cooking tasty rice by: providing an amount-of-cooked-rice estimation mode for estimating an amount of cooked rice in a water absorption process in which heating is performed by a side surface heating coil 5b so that the detection temperature of a bottom surface temperature sensor 8 increases from an amount-of-cooked-rice estimation starting temperature A to an amount-of-cooked-rice estimation ending temperature B; and changing heating power according to the amount of cooked rice in a temperature raising process to bring the inside of a pot into a boiling state in the same time irrespective of the amount of cooked rice and reduce a difference in tastes due to the amount of cooked rice.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a rice cooker capable of quickly adjusting the temperature of a food to a target temperature by using a pan side sensor and a pan side heating means.

  In a general household rice cooker, the bottom heating means arranged on the bottom of the pan and the side heating means arranged on the side of the pan are the main heating means. The temperature sensor for controlling the heating output of the plurality of heating means having different installation positions is only provided with a bottom surface temperature detection unit provided so as to be in contact with the center portion of the pan bottom surface. Because the heating output of the side heating means is only controlled in common using the temperature of the section as a parameter, the heating output of the side heating means of the pan is appropriately set according to the required heating temperature originally required. It could not be controlled and the taste was degraded.

  In order to solve this problem, for example, as shown in Patent Document 1, a bottom surface heating means disposed on the bottom surface of the pan, a side surface heating means disposed on the side surface of the pan, a bottom surface temperature detector that detects the temperature of the bottom surface of the pan, A rice cooker having a side surface temperature detecting unit for detecting the temperature of the side surface of the pan and controlling the bottom surface heating means and the side surface heating means independently of each other based on the temperature detection values of the plurality of temperature sensors is invented. Has been.

  The rice cooker described in Patent Document 1 has a pan that is detachably stored in the rice cooker body, and a lid that covers the top surface of the pan so as to be freely opened and closed. It has a bottom surface heating means for heating the bottom surface of the pot and a side surface heating means for heating the side surface of the pot. And it has the bottom face temperature detection part which detects the temperature of a pan bottom face, and the side surface temperature detection part which detects the temperature of a pan side face.

  And according to the structure of patent document 1, unlike the rice cooking control by the conventional structure, the actual temperature state of each of the bottom face and side face of a pan is detected separately, and according to the detected temperature of each bottom face and side face of the pot. Thus, the heating outputs of the corresponding bottom surface heating means and the side surface heating means are appropriately controlled so that the temperature of the entire pan becomes uniform.

  Therefore, for example, when cooking a large amount of rice or maintaining a large amount of rice, the temperature of the side of the pan detected by the side temperature detector is lower than the temperature of the bottom of the pan detected by the bottom temperature detector. It becomes possible to control the heating output to be equal to the bottom surface temperature, and to make the heating temperature of the whole pan equal to make cooking and keeping warm without uneven cooking by substantially uniform heating.

  On the other hand, for example, when the rice temperature is too high when the side temperature detected by the side surface temperature detection unit is too high compared to the bottom surface temperature detected by the bottom surface temperature detection unit, It can be made small to prevent the cooked rice from being cooked or the cooked rice from being dried as much as possible.

Japanese Patent No. 3187320

However, in the configuration and operation of the conventional rice cooker, in the case of cooking the amount of large rice and the amount of small rice respectively, in the rice cooking process, in the temperature rising step of boiling the pan, with the same heating power as in the conventional rice cooker In order to estimate the amount of rice cooked by the difference in time to boiling when heated, it is necessary to make the heating power constant regardless of the amount of rice cooked, and by the amount of rice cooked, the time until boiling greatly changes, There is a problem that the taste of rice differs between the amount of large rice and the amount of small rice.

  In addition, when the amount of rice cooking is estimated in the water absorption process, because the bottom surface heating means near the bottom surface temperature detection unit heats, the detected temperature of the bottom surface temperature detection unit immediately rises, making it difficult to estimate the amount of rice cooking There is also a problem.

  The present invention provides a rice cooking amount estimation mode that can estimate the amount of rice cooking in the water absorption step before the temperature raising step, so that in the temperature raising step, the heating power can be controlled according to the amount of rice cooking, and it takes until boiling. It aims at providing the rice cooker which can reduce the difference in the taste by the difference in the amount of rice cooking by making time equivalent irrespective of the amount of rice cooking.

  The inventors of the present invention have found the following as a result of intensive studies to solve the conventional problems.

  That is, as a result of heating by the bottom surface heating means, the temperature detected by the bottom surface temperature detection unit in the vicinity of the bottom surface heating means in the configuration immediately rises before the cooked food. When the amount of rice cooking is estimated by the difference in the amount of rice cooked from the start temperature to the rice cooking amount estimation end temperature, there is no difference in the amount of rice cooked.

  Then, it discovered that the temperature of a foodstuff first rose by heating with the side surface heating means in the position away from the bottom face temperature detection part, and as a result, the temperature of the bottom face temperature detection part rose. Based on this finding, the present invention was conceived.

  In order to solve the conventional problems, the rice cooker of the present invention is heated by the side surface heating means until the rice cooking amount estimation end temperature is reached when the detection temperature of the bottom surface temperature sensor reaches the rice cooking amount estimation starting temperature in the water absorption process. It was set as the structure which provides the rice cooking amount estimation mode which performs and estimates the rice cooking amount by the time which it took.

  Thereby, the rice cooker of this invention can estimate the amount of rice cooking accurately in a water absorption process.

  The rice cooker according to the present invention can accurately estimate the amount of rice cooked in the water-absorbing process, so that the heating power of the heating step, which has conventionally been constant for estimating the amount of rice cooked, is changed according to the amount of rice cooked. It is possible to reduce the difference in taste due to the amount of rice cooked, specifically by making the time to boil constant regardless of the amount of rice cooked, as low heat when the amount of small rice, high heat when the amount of large rice And a rice cooker that can cook more delicious rice.

Side sectional view of the rice cooker in Embodiment 1 of the present invention. The principal part sectional side view which shows arrangement | positioning of the 2nd heater which comprises the rice cooker in Embodiment 1 of this invention. Characteristic diagram showing the operation of the bottom surface heating means and the detected temperature of the bottom surface temperature detection part when the amount of rice cooking is estimated by the bottom surface heating means and the bottom surface temperature detection part of the conventional rice cooker The characteristic view which shows the detection temperature of the bottom temperature detection part according to the total number when the amount of rice cooking is estimated with the bottom heating means and the bottom temperature detection part of the conventional rice cooker The characteristic view which shows the operation | movement of the 2nd heater at the time of rice cooking amount estimation with the 2nd heater and pan bottom temperature detection means of the rice cooker in Embodiment 1 of this invention, and the detection temperature of a pan bottom temperature detection means The characteristic view which shows the detection temperature of the pan bottom temperature detection means according to the total number when the amount of rice cooking is estimated with the 2nd heater and pan bottom temperature detection means of the rice cooker in Embodiment 1 of this invention. The graph showing the relationship between the amount of rice cooking in Embodiment 1 of this invention, and measurement time Schematic which shows the rice cooking process of the rice cooker in Embodiment 1 of this invention.

  1st invention is a rice cooker main body, the pan equipped to a rice cooker main body, the pan bottom temperature detection means which detects the temperature of the said pan bottom, the 1st heater which mainly heats the bottom part of the said pan, and the said A second heater that mainly heats the side surface of the pan independently of the heater of 1; a lid that covers the rice cooker body; and a controller that controls the first heater and the second heater, In the water absorption process in the rice cooking process having the water absorption process, the temperature raising process, the boiling maintenance process, and the unevenness process, the pot bottom temperature detection means detects the first determination temperature, and then only by the second heater. It is set as the structure which estimates the capacity | capacitance of a foodstuff by the difference in the time required until the pot was heated and 2nd determination temperature was detected.

  By adopting this configuration, in the water absorption process, the amount of cooked rice can be estimated accurately, so that the heating power of the heating step, which has conventionally been constant for estimating the amount of cooked rice, is changed according to the amount of cooked rice. It is possible to reduce the difference in taste due to the amount of rice cooked, specifically by making the time to boil constant regardless of the amount of rice cooked, as low heat when the amount of small rice, high heat when the amount of large rice It is possible to provide a rice cooker that can cook more delicious rice.

  In the second invention, in particular, in the first invention, the approximate center line in the height direction of the second heater is disposed above the height of the rice when the maximum amount of rice is put in the pan. By making it possible to estimate the amount of rice cooked more accurately in the water absorption process, it is possible to change the heating power of the heating step, which has been constant for estimating the amount of rice cooking, according to the amount of rice cooked. It is possible to reduce the difference in taste due to the amount of rice cooked, specifically by making the time to boil constant regardless of the amount of rice cooked, as low heat when the amount of small rice, high heat when the amount of large rice It is possible to provide a rice cooker that can cook more delicious rice.

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

(Embodiment 1)
FIG. 1 shows a side sectional view of a rice cooker according to the first embodiment of the present invention.

  In FIG. 1, the rice cooker main body 1 is formed in a substantially cylindrical shape having an open top surface, and a protective frame 9 that is a pot storage portion is disposed inside the rice cooker main body 1. Is detachably equipped with a pan 2 having a water level line drawn on the inner peripheral surface. The pot 2 is capable of storing rice 20 and water 21 that are to be cooked. A bottom surface heating coil 5a that is a first heater that mainly heats the bottom of the pan 2 is disposed outside the protective frame 9, and the side surface of the pan 2 is mainly formed independently of the bottom surface heating coil 5a. A side heating coil 5b, which is a second heater for heating, is provided.

The bottom surface heating coil 5a includes an inside bottom heating coil 5a-1 and an outside bottom heating coil 5a-2. The bottom heating coil 5 a-1 has a ring-like shape with an opening at the center, and is disposed so as to face the periphery of the center of the bottom of the pan 2 through the protective frame 9. Outer bottom heating coil 5 a-2 is arranged so as to face the corner portion of the bottom of pan 2 through protective frame 9. The bottom surface heating coil 5a and the side surface heating coil 5b may be heaters instead of the heating coils.

  In addition, the conventional side surface heating means has a large purpose for preventing condensation due to cooling of the side surface of the pan, and most of them have an electric power of about 100 w. In this embodiment, the purpose of heating the water on the top of the pan 2 Therefore, it is set as the structure which can produce high thermal power with about 600w electric power.

  A lid 3 that covers the opening of the rice cooker body 1 is attached to the upper portion of the rice cooker body 1 so as to be freely opened and closed. A substantially disc-shaped inner lid 4 capable of closing the upper opening of the pan 2 is detachably attached to the inside of the lid 3 (the side covering the opening of the pan 2). The lid 3 is rotatably supported on the rear portion of the protective frame 9 via a hinge shaft 3a and is urged by a rotating spring 3b. The other end of the lid 3 is provided with a hook button 1a pivotally supported in front of the protective frame 9 (upper left side in FIG. 1) to prevent the lid 3 from being opened. A spring 1b is provided between the hook button 1a and the protective frame 9. The hook button 1a is biased forward (left side in FIG. 1) by a spring 1b. When the hook button 1a is engaged with the lid 3, the lid 3 is held by the hook button 1a without opening and is in a closed state.

  At the bottom of the lid 3, a steam port 4 b that discharges steam generated in the pan 2 during rice cooking and heat insulation, an inner lid heating coil 5 c that heats the inner lid 4, and cylindrical steam that communicates with the outside of the main body A tube 10 is provided.

  A steam port packing 7 is disposed between the steam cylinder 10 and the inner lid 4 to prevent steam from flowing into the lid 3. Moreover, the inner cover packing 4a which contact | abuts on the outer peripheral part of the inner cover 4 and the upper surface of the flange part 2a of the pan 2 is arrange | positioned, and the vapor | steam which generate | occur | produces in the pan 2 during rice cooking and heat insulation is from steam outlet 4b. Prevents leakage to the outside.

  A lid temperature sensor 11, which is an inner lid temperature detection unit that detects the temperature of the inner lid 4, is attached to the lid 3. The lid temperature sensor 11 is provided so as to contact the inner lid 4 when the inner lid 4 is attached to the lid 3.

  An opening is provided in the central portion of the bottom of the protective frame 9. In this opening, a bottom temperature sensor 8 which is a pot bottom temperature detecting means for detecting the temperature of the bottom of the pot 2 is disposed so as to be able to contact the bottom of the pot 2 housed in the protective frame 9. An opening is provided in the lower portion of the side portion of the protective frame 9 in the height direction. In this opening, a side surface temperature sensor 13 which is a pan side temperature detecting means for detecting the temperature of the side of the pan 2 is disposed so as to be able to contact the side portion of the pan 2 housed in the protective frame 9. Yes.

  The bottom surface temperature sensor 8 can be in contact with the substantially central portion of the bottom of the pan 2 to detect the bottom surface temperature of the pan 2 by heat conduction, and the side surface temperature sensor 13 is interposed between the bottom surface heating coil 5a and the side surface heating coil 5b. It is arrange | positioned and it can contact | abut to the side part of the pan 2, and can detect the side surface temperature of the pan 2 by heat conduction.

  FIG. 2 is a cross-sectional side view of the main part showing the positional relationship between the height of the rice 20 relative to the pan 2 at the time of cooking the maximum amount of rice and the side heating coil 5b as the second heater in the present embodiment. The side surface heating coil 5b is arranged and configured such that the substantially center line 31 in the height direction of the coil 5b is arranged above the height 30 of the rice 20 at the time of maximum rice cooking.

A control means 6 is mounted inside the rice cooker body 1. The control means 6 includes a storage unit that stores a plurality of rice cooking programs for cooking rice 20. Each rice cooking program corresponds to one of a plurality of rice cooking menus according to the type of rice. The control means 6 is a detected temperature obtained from at least one of a bottom surface temperature sensor 8 that is a pan bottom temperature detecting means, a side surface temperature sensor 13 that is a pan side temperature detecting means, and a lid temperature sensor 11 that is an inner lid temperature detecting unit. Based on the above, the driving of at least one of the bottom surface heating coil 5a as the first heater and the side surface heating coil 5b as the second heater is controlled to execute the rice cooking process.

  More specifically, the control means 6 is a rice cooking program and a pot bottom temperature detection means that receives a user instruction performed using the operation input display unit 12 provided on the lid 3 and corresponds to the instruction. Based on the detected temperature obtained from at least one of the bottom surface temperature sensor 8, the side surface temperature sensor 13 serving as the pan side temperature detecting means, and the lid temperature sensor 11 serving as the inner lid temperature detecting unit, in particular, the first heater The driving of at least one of the certain bottom surface heating coil 5a and the side surface heating coil 5b as the second heater is controlled to perform the rice cooking process. The bottom surface heating coil 5a and the side surface heating coil 5b are controlled by the control means 6 independently.

  Here, a rice cooking process is comprised mainly by four processes, a water absorption process, a temperature rising process, a boiling maintenance process, and an unevenness process. The water absorption step is a step of immersing rice in water in the pan 2 and causing the rice to absorb water in advance. The temperature raising step is a step of raising the temperature of the water in the pot 2 to a boiling state. A boiling maintenance process is a process of maintaining the boiling state of the water in the pan 2, gelatinizing rice starch, and raising the gelatinization degree from about 50% to about 80%. The unevenness process is a process of evaporating excess water using preheating and raising the degree of gelatinization of rice to nearly 100%.

  About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  After the user puts rice 20 for cooking rice and water 21 corresponding to the amount of rice into the pan 2 and sets it in the rice cooker body 1 and closes the lid 3, the rice cooking start button (not shown) on the operation input display unit 12 ), Each rice cooking process is carried out in order.

  As shown in FIG. 8, the rice cooking process is roughly divided into a water absorption process, a temperature raising process, a boiling maintenance process, and an unevenness process in time order.

  First, in the water absorption process, the control means 6 controls the heating means 5 so that the temperature of the pot 2 becomes a temperature suitable for water absorption of the rice 20 (for example, 60 ° C.), and the rice 20 and water 21 in the pot 2 Heat.

  Here, FIG. 3 is a characteristic diagram showing the operation of the bottom surface heating means and the detected temperature of the bottom surface temperature detection unit when the amount of rice cooking is estimated by the bottom surface heating means and the bottom surface temperature detection unit of the conventional rice cooker, and FIG. It is a characteristic view which shows the detection temperature of the bottom face temperature detection part according to the total number when the amount of rice cooking is estimated by the bottom face heating means and bottom face temperature detection part of the rice cooker.

  In a conventional rice cooker that heats the water absorption process using only the bottom surface heating means, the bottom surface temperature detection unit detects the rice cooking amount estimation start temperature A, enters the rice cooking estimation mode, starts time measurement, and finishes the rice cooking amount estimation end temperature. By detecting B, the time measurement is completed, but since the bottom surface heating means and the bottom surface temperature detection unit are arranged in the vicinity, the pan bottom temperature rises regardless of the amount of rice cooking, and the rice cooking amount estimation end temperature B Will be detected immediately, and the measurement time will be short. Therefore, as shown in FIG. 4, since any of the minimum combined number of 0.5 rice to the maximum combined number of 5.5 rice does not cause a difference in measurement time, it is difficult to estimate the amount of cooked rice.

  Here, FIG. 5 is a characteristic showing the operation of the side surface heating coil 5b and the detected temperature of the bottom surface temperature sensor 8 when the amount of rice cooking is estimated by the side surface heating coil 5b and the bottom surface temperature sensor 8 of the rice cooker in Embodiment 1 of the present invention. FIG. 6 is a characteristic diagram showing detected temperatures of the bottom surface temperature sensor 8 according to the total number when the amount of rice cooking is estimated by the side surface heating coil 5b and the bottom surface temperature sensor 8 of the rice cooker in Embodiment 1 of the present invention. is there.

  In the water absorption process in the present embodiment, as shown in FIG. 5, the control means 6 heats the pan 2 by driving the bottom surface heating coil 5a and the side surface heating coil 5b in a timely manner. When the bottom surface temperature sensor 8 serving as the pan bottom temperature detecting means detects the rice cooking amount estimation start temperature A which is the first determination temperature, the rice cooking amount estimation mode is started, time measurement is started, and the second heater is used. Only a certain side surface heating coil 5b is activated (the heating operation of the bottom surface heating coil 5a is stopped). The heating by the side heating coil 5b heats the side surface of the pan 2, and the rice 20 at the time of maximum cooking is located below the center line in the height direction of the side heating coil 5b, so that the rice is not directly heated. The water 21 located on the rice 20 is first heated.

  And the rice 20 is heated by the convection of the water 21 based on the heating from the side of the pan 2, the heat is conducted to the bottom of the pan 2, and the temperature of the bottom of the pan 2 rises. The bottom surface temperature sensor 8 serving as the pan bottom temperature detecting means can detect the temperature of the bottom of the pan 2, and the bottom surface temperature sensor 8 can detect the rice cooking amount estimation end temperature B which is the second determination temperature. When the bottom surface temperature sensor 8 detects the rice cooking amount estimation end temperature B, the time measurement in the rice cooking amount estimation mode is ended and the heating by the side surface heating coil 5b is stopped.

  The measurement time taken to exceed the rice cooking amount estimation end temperature B that is the second determination temperature becomes longer in proportion to the load of the contents, that is, the rice cooking amount. That is, as shown in FIG. 6, a large difference is produced in the measurement time from 0.5 go which is the minimum total number of cooked rice to the maximum total of 5.5 go, and the amount of cooked rice can be easily estimated. . That is, the capacity of the amount of cooked rice, which is a cooked product, can be estimated from the difference in measurement time.

  By using the combination of the side heater coil 5b that is the second heater and the bottom surface temperature sensor 8 that is the pan bottom temperature detecting means, the temperature of the bottom surface temperature sensor 8 rises after the cooked rice that is the contents is heated. It is an arrangement configuration, and during the cooked rice amount estimation mode, the measurement time proportional to the cooked rice amount can be obtained by controlling only the side surface heating coil 5b.

  Here, FIG. 7 is a graph showing the relationship between the amount of rice cooking and the measurement time in the present embodiment, the temperature rise measurement time C in the conventional temperature rise process, the temperature rise measurement time D in the conventional water absorption process, The temperature rise measurement time E in the water absorption process of the embodiment is compared.

  The temperature rise measuring time C in the temperature raising step used for conventional rice cooking amount estimation is the heating time required for boiling, and as a result of heating with the bottom heating coil, boiling is detected by the lid temperature sensor. That is, as a result of the contents being heated to boiling, the steam heats the inner lid, the temperature of the lid temperature sensor in contact with the inner lid rises, and the measurement time proportional to the amount of rice cooking is measured.

  In the conventional water absorption process, when heated by the bottom surface heating means and detected by the bottom surface temperature detector, the bottom surface temperature immediately rises regardless of the amount of rice cooked, because of the structural problem that the positional relationship is close, There is no difference due to the amount of cooked rice, and the amount of cooked rice cannot be estimated.

  Then, in the water absorption process of this Embodiment, when it heated with the side surface heating coil 5b and detected with the bottom face temperature sensor 8, the cooked rice which is the content between the side surface heating coil 5b and the bottom face temperature sensor 8 was heated. As a result, the temperature detected by the bottom surface temperature sensor 8 rises, and a measurement time proportional to the amount of cooked rice is obtained, which is approximately the same as the temperature increase measurement time C in the conventional temperature increase process. In the water absorption step, the rice cooking amount can be estimated with the same accuracy as the conventional rice cooking amount estimation.

  In addition, when the bottom face temperature sensor 8 detects the rice cooking amount estimation end temperature B, the control means 6 shifts to a temperature raising process in which the bottom face heating coil 5a and the side face heating coil 5b are driven timely to heat the pan 2.

  And in a temperature rising process, the thermal power for boiling is determined based on the rice cooking amount estimated at the water absorption process. It has been found that the heating time at this time has a significant effect on the texture of the rice, and for a reasonable time, this is short, that is, if the fire is strong, it becomes hard rice, and if this is long, that is, if the fire is weak, soft rice It becomes. Conventionally, in order to estimate the amount of rice cooked here, it was boiled with a constant heating power regardless of the amount of rice cooking. When the amount of cooked rice was small, the firepower was strong and hard.

  In the boiling maintaining step, the bottom heating coil 5a is energized to heat the rice and water until the water in the pot 2 is exhausted and the temperature of the pot 2 reaches a predetermined value exceeding 100 ° C.

  Next, in the steaming step, the rice is steamed by controlling the heating means 5 to such an extent that the temperature of the rice is kept at a predetermined temperature (for example, 98 ° C.).

  As mentioned above, the rice cooking process is completed, and the starch of the rice in the pan 2 is edible and “gelatinized” proceeds to an appropriate level so that it can be eaten.

  When the above rice cooking process is completed, the rice cooker automatically shifts to the heat retaining process, and in the heat retaining process, the pot 2 is temperature-controlled to a predetermined temperature (for example, 71 ° C.) to keep the rice warm.

  As mentioned above, in the rice cooker of this Embodiment, the heating state by the side surface heating coil 5b is detected by the bottom surface temperature sensor 8 at a water absorption process, and the amount of rice cooking is accurately measured by measuring the time required for temperature rise. By controlling the heating power so that the time required for boiling is constant regardless of the amount of rice cooked in the temperature raising process, the variation in texture due to the amount of rice cooked is reduced. And can provide a rice cooker that can cook delicious rice.

  As mentioned above, in this Embodiment, the rice cooker main body 1, the pan 2 with which the rice cooker main body 1 is equipped, the bottom surface temperature sensor 8 which is the pan bottom temperature detection means which detects the temperature of the bottom of the pan 2, and the pan A bottom surface heating coil 5a that is a first heater that mainly heats the bottom of 2 and a side surface heating coil 5b that is a second heater that mainly heats the side surface of the pan 2 independently of the bottom surface heating coil 5a; Water-absorbing in a rice-cooking process comprising a lid 3 covering the rice cooker body 1, a control means 6 for controlling the bottom surface heating coil 5a and the side surface heating coil 5b, and having a water absorption process, a temperature rising process, a boiling maintaining process, and a watering process. In the process, after detecting the rice cooking amount estimation start temperature A which is the first determination temperature by the bottom surface temperature sensor 8, the pot 2 is heated only by the side surface heating coil 5b, and the rice cooking amount which is the second determination temperature. Detecting estimated end temperature B The difference in the time required for in, it is an arrangement for estimating the volume of the food.

  By adopting this configuration, in the water absorption process, the amount of cooked rice can be estimated accurately, so that the heating power of the heating step, which has conventionally been constant for estimating the amount of cooked rice, is changed according to the amount of cooked rice. It is possible to reduce the difference in taste due to the amount of rice cooked, specifically by making the time to boil constant regardless of the amount of rice cooked, as low heat when the amount of small rice, high heat when the amount of large rice It is possible to provide a rice cooker that can cook more delicious rice.

Moreover, in this Embodiment, the approximate center line of the height direction of the side surface heating coil 5b which is a 2nd heater is arrange | positioned above the height of the rice when putting the maximum amount of rice into the pan 2. By making it possible to estimate the amount of rice cooking more accurately in the water absorption process, the heating power of the temperature rising process, which has conventionally made the heating power constant for estimation of the amount of rice cooking, is changed according to the amount of rice cooking It is possible to reduce the difference in taste due to the amount of cooked rice, specifically by making the time to boil constant regardless of the amount of rice cooked, as low heat when the amount of small rice, high heat when the amount of large rice Therefore, it is possible to provide a rice cooker that can cook more delicious rice.

  As described above, the rice cooker according to the present invention can estimate the amount of the cooked product at an early stage before boiling with respect to heating of the cooked product composed of rice and water, and is heated when boiling. By controlling the time to be constant regardless of the amount of the food, it can be applied to the use of a cooker that can cook with good taste.

DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 3 Lid 4 Inner lid 4a Inner lid packing 4b Steam port 5 Heating means 5a Bottom heating coil 5a-1 Bottom heating coil 5a-2 Bottom bottom heating coil 5b Side heating coil 5c Inner lid heating coil 6 Control Means 7 Steam port packing 8 Bottom temperature sensor 9 Protection frame 10 Steam cylinder 12 Operation input display section 13 Side temperature sensor 20 Rice 21 Water 30 Height 31 Approximate center line A Rice cooking amount estimation start temperature B Rice cooking amount estimation end temperature C Conventional Temperature rising measurement time in temperature rising process D Temperature rising measuring time in conventional water absorption process E Temperature rising measurement time in water absorption process of this embodiment

Claims (2)

The rice cooker body,
A pan to equip the cooker body,
Pan bottom temperature detecting means for detecting the temperature of the pan bottom;
A first heater for mainly heating the bottom of the pan;
A second heater that mainly heats the side surface of the pan independently of the first heater;
A lid covering the rice cooker body;
Control means for controlling the first heater and the second heater;
In the water absorption process in the rice cooking process having the water absorption process, the temperature raising process, the boiling maintenance process, and the unevenness process, the pot bottom temperature detection means detects the first determination temperature, and then only by the second heater. A rice cooker configured to estimate the capacity of the cooked food based on the difference in time required to heat the pot and detect the second determination temperature. The rice cooker according to claim 1, wherein a substantially center line in the height direction of the second heater is arranged above the height of the rice when the maximum amount of rice is put in the pan.

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