JP2020130944A - rice cooker - Google Patents

Abstract

To provide a rice cooker which corrects an influence on a cooked state due to the variation of the amount of water to be added to make the cooked state close to an appropriate rice cooked result for cooking delicious cooked rice.SOLUTION: A control means performs a preheating process (S3) by operating a heating means, and then, measures time (S4) required from 60°C to reach 75°C by increasing electric energy of the heating means to raise a temperature of the inside of an inner pot, starting a detection of a temperature of an inner pot bottom surface by an inner pot temperature detecting means, starting counting of time by a timer when the temperature detected by the inner pot temperature detecting means reaches 60°C, and completing to raise the temperature when the temperature reaches 75°C. Whether the measured time exceeds two minutes or not (S5), and whether the measured time is less than three minutes or not (S6) are determined. In accordance with the result, standard energization time is corrected (S7, S8, S9), and energization time in a subsequent boiling-maintaining process (S10) is determined.SELECTED DRAWING: Figure 9

Description

The present invention relates to a rice cooker that cooks rice by storing rice and water as rice cookers in an inner pot.

The conventional rice cooker determines the predetermined range of the temperature rise rate set differently depending on the size, model, etc. of the rice cooker, and whether it is within the predetermined range or outside the upper and lower limits of the predetermined range. By providing means, if the temperature rise rate is below the lower limit of the predetermined range, it is determined that the amount of water is large and the heating amount is increased, and if the temperature rise rate exceeds the upper limit of the predetermined range, it is determined that the amount of water is small. There are some that reduce the amount of heating.

Japanese Unexamined Patent Publication No. 9-276132

In a conventional rice cooker having such a configuration, only the difference in the amount of water can be determined from the information of only the temperature rise rate. That is, the ratio of the amount of rice to water (hereinafter referred to as "water ratio") is not obtained, and only the amount of cooked rice (mainly the amount of water) can be determined. For example, when water less than the specified amount of water is added to 2.0 go rice and water added more than the specified amount of water is added to 1.0 go rice, the temperature rise rates are almost close to each other. turn into. In addition, recent rice cookers are also provided in which the amount of rice cooked can be set in 0.5 increments according to the user's request. In such a case, the values will be closer to each other, and in some cases, the results may be replaced with the results when the specified amount of water is added.

As another conventional example, a rice cooker that measures the total weight with a weight sensor or determines the ratio of rice to water by judging from the position of the water surface and the rice surface with a CCD image sensor to correct the variation in the water content. However, there are problems such as the configuration becoming very complicated and causing a large cost increase.

The present invention has been made to solve the above-mentioned problems, and corrects the influence of the variation in the amount of water added to the cooked rice based on the comparison result of the temperature rise condition, and brings the delicious rice closer to the optimum cooked rice. It is possible to cook.

In the rice cooker of the present invention, a main body having a hollow portion formed inside, an inner pot that is detachably stored in the hollow part and houses an object to be heated inside, a heating means for heating the inner pot, and a heating means. The control means includes a control means for controlling the rice cooker and a rice cooker rice amount setting means for setting the amount of rice to be cooked, and the control means includes a first state of the inner pot detected while the inner pot is being heated by the heating means. The heating means is controlled based on the second state after the first state and the amount of rice set by the rice cooker amount setting means.

According to the present invention, it is possible to cook delicious rice by correcting the influence of the amount of water added on the cooked rice based on the temperature rise condition and bringing it closer to the optimum rice cooking result. The configuration is realized by inputting the amount of cooked rice by means for setting the amount of cooked rice with a switch or the like, and is not complicated and expensive by a weight sensor or a CCD image sensor, but is extremely simple and inexpensive. Is possible.

It is a perspective view which shows the rice cooker 1 which concerns on Embodiment 1 of this invention. It is sectional drawing which shows the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a top view which shows the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a block diagram which shows the control part of the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a water level scale showing a specified amount of water applied to the inner side surface of the inner pot 5 of the rice cooker 1 according to the first embodiment of the present invention. It is a table which showed the relationship between the specified water addition amount corresponding to the rice cooked rice amount of the rice cooker 1 which concerns on Embodiment 1 of this invention, and the water addition ratio. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a table which associates the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 1 of this invention, and the elapsed time t1. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 1 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 2 of this invention. It is a table which associates the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 2 of this invention, and the temperature T1 after the elapse of a predetermined time. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 2 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 3 of this invention. It is a table which associates the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 3 of this invention, and the temperature T2 after the elapse of a predetermined time. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 3 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 4 of this invention. It is a graph which shows the relationship between the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 4 of this invention, and the elapsed time τ1. It is a table which associates the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 4 of this invention, and the elapsed time τ1. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 4 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 5 of this invention. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 6 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 6 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 6 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 7 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 7 of this invention. It is a pattern figure which shows the operation of the rice cooker 1 which concerns on Embodiment 8 of this invention. It is a graph which shows the relationship between the amount of cooked rice of the rice cooker 1 which concerns on Embodiment 9 of this invention, and the elapsed time τ1. It is a flowchart which shows the rice cooking procedure of the rice cooker 1 which concerns on Embodiment 10 of this invention.

Embodiment 1.
FIG. 1 is a perspective view showing the rice cooker 1 according to the first embodiment, and FIG. 2 is a cross-sectional view showing the rice cooker 1 according to the first embodiment. As shown in FIGS. 1 and 2, the rice cooker 1 is, for example, an electromagnetic induction heating type cooker, and has a main body 2, a lid 3, a heating means 4, and an inner pot 5. The main body 2 has a bottomed cylindrical shape with an opening 21 on the upper surface, and a hollow portion 22 is formed inside. The lid 3 is attached to the upper surface of the main body 2 so as to be openable and closable, and closes the opening 21 of the main body 2. The heating means 4 is provided on the bottom surface of the hollow portion 22 of the main body 2, and has a shape along the bottom surface of the inner pot 5. The heating means 4 is, for example, a heating coil, and induces an eddy current in the inner pot 5 to heat the inner pot 5. The heating means 4 may be flat. The inner pot temperature detecting means 6 detects the temperature of the bottom surface of the inner pot and is composed of a thermistor, and indirectly detects the temperature of the object to be heated housed in the inner pot 5. The lid temperature detecting means 7 is provided on the bottom surface of the lid body 3 and is composed of a thermistor to detect the atmospheric temperature inside the inner pot.

FIG. 3 is a top view of the rice cooker 1 shown in FIG. On the upper surface of the lid 3, an operation panel 36 composed of a rice cooking key 31, a selection key 32, an off / heat retention key 33, a display window 35, a plurality of setting keys 34 arranged on both sides of the display window 35, and the like is provided. Has been done. The setting key 34 is a switch for setting rice cooking conditions, and is composed of, for example, a rice key, a menu key, a reservation key, and the like. The rice-cooked rice amount key 34a, which is a rice-cooked rice amount setting means, sets the amount of rice to be cooked, and inputs the amount of rice measured by the measuring cup when cooking rice. For example, when cooking 1.0 go rice, set "1.0 go", and when cooking 1.5 go rice, set "1.5 go". Further, on the upper surface of the lid 3, a steam port 37 for discharging steam generated during rice cooking is provided. A lid opening / closing button 2a for opening / closing the lid 3 is provided on the front surface of the rice cooker main body 2.

FIG. 4 is a block diagram showing a schematic configuration of a control unit of the rice cooker 1 according to the first embodiment. The input means 41 composed of the rice cooking key 31, the selection key 32, the off / heat retention key 33, and the setting key 34 shown in FIG. 3 and the display means 42 composed of the display window 35 of FIG. 3, an LCD, an LED, or the like. , The control means 43 displays the type of rice to be cooked and the rice cooking menu input from the setting key 34 of the input means 41 on the display means 42. When the control means 43 receives the input of the rice cooking start instruction from the input means 41, the control means 43 heats the inner pot 5 via the heating means 4, and the temperature detected by the inner pot temperature detecting means 6 and the lid temperature detecting means 7. The heating means 5 is controlled based on the above.

FIG. 5 shows a water level scale indicating a specified amount of water added to the inner side surface of the inner pot 5 of the rice cooker 1 according to the first embodiment. FIG. 6 is a table showing the relationship between the specified water content corresponding to the amount of rice to be cooked and the water content ratio thereof. In FIG. 5, when the amount of rice to be cooked is 1.0 go, put the washed 1.0 go rice in the inner pot 5 and set the water level (position of the water surface) on the line indicated by "1" on the water level scale. match. Similarly, when the amount of rice to be cooked is 5.0 go, put the washed 5.0 go rice in the inner pot 5 and adjust the water level (position of the water surface) on the line indicated by "5" on the water level scale. If you want to cook 1.5 go, which is between 1.0 go and 2.0 go, weigh 1.5 go rice with a measuring cup and wash the rice in the inner pot 5. Put rice in it and adjust the water level (position of the water surface) to the valleys of the jagged display on both sides of the "1" and "2" indications on the water level scale. The maximum rice cooking capacity of this water level scale is up to 5.5 go.

In FIG. 6, when the amount of rice to be cooked is 1.0, the capacity is 180 mL for one measuring cup. The specified amount of water added corresponding to the amount of cooked rice of 1.0 go is 270 mL, and the ratio of the amount of water added corresponding to the amount of cooked rice (water ratio) is
270 (mL) / 180 (mL) = 1.50 (times)
It has become. The setting of the specified amount of water added is set according to the size of the rice cooker 1 and the characteristics of each model. When the amount of cooked rice is 5.0 go, the volume of rice is 900 mL for 5 measuring cups, the specified amount of water is 1050 mL, and the water ratio is 1.17 times. The reason why the water content of 5.0 go is smaller than that of 1.0 go is that when a small amount of rice is cooked and a large amount of rice is cooked, if the cooked state such as hardness is made to be substantially the same, the rice cooking process This is because the amount of evaporated water varies depending on the process, and the specified amount of water is set in consideration of these.

Here, returning to FIG. 5, the variation in the amount of water added will be considered. When cooking 1.0 go rice, the water level (position of the water surface) is on the line indicated by "1" when the specified amount of water is 270 mL (position of "± 0 mm"). When adjusting the water level, if the inner pot 5 is tilted instead of horizontal, or if the user's awareness of the water level is low and the water level (position of the water surface) shifts, it may affect the water content. become. In the figure, four patterns of "+1 mm", "+2 mm", "-1 mm", and "-2 mm" are shown as images with respect to the specified amount of water added "± 0 mm". In the case of rice cooker 1 for a maximum rice cooking capacity of 1.0 L (5.5 go), the difference in water level of ± 2 mm is equivalent to about 50 mL of water content, and the water content ratio fluctuates greatly, making the cooked rice delicious. It leads to spoiling the rice. Consider the time when you cook 5.0 go rice. Since the inner pot 5 of the rice cooker 1 has a substantially cylindrical shape, the difference in the amount of water added when the difference in water level is the same is almost the same (the amount of water when the water level difference is 1 mm is almost the same regardless of whether it is 1.0 go or 5.0 go). Therefore, it is considered that the influence on the water content is smaller when the rice is cooked in a large amount such as 5.0 go than when the rice is cooked in a small amount such as 1.0 go.

FIG. 7 is a pattern diagram showing the operation of the rice cooker 1 according to the first embodiment. In FIG. 7, the curve shown in the upper part is a temperature curve representing the bottom surface temperature of the inner pot 5 detected by the inner pot temperature detecting means 6 during rice cooking. The pattern diagram shown at the bottom shows the power consumption pattern input to the heating coil which is the heating means 4. First, when rice cooking starts, it waits for a predetermined time to elapse while keeping the bottom temperature of the inner pot 5 constant. This is called the preheating process, and the purpose is to allow the rice to absorb enough water. Next, the process shifts to the rice cooking process. In the rice cooking process, the temperature of rice and water, which are the objects to be heated in the inner pot 5, is raised at a stretch by heating with high heat to boil. After that, a boiling maintenance step is performed in which the heating power is weakened to maintain the boiling state. After that, when the water content in the inner pot 5 evaporates and disappears, the bottom surface temperature of the inner pot 5 begins to rise sharply, and the predetermined bottom surface temperature begins to rise. When the temperature reaches a predetermined temperature, the rice cooking process is terminated. This predetermined temperature is also called the rice cooking completion temperature or the dry-up temperature. Next, the process shifts to the unevenness process. In the murashi step, the inner pot 5 is appropriately heated so that the temperature of the rice in the inner pot 5 does not drop, and a predetermined time elapses. This heating is generally called double cooking. At this point, the rice stored at the start of rice cooking is gelatinized (pregelatinized) by moisture and heating, and the rice is cooked. When the murashi process is completed, the process shifts to a heat retention process that keeps the rice at a constant temperature.

During heating on high heat in the rice cooking process, the inner pot temperature detected by the inner pot temperature detecting means 6 rises from the holding temperature at the time of preheating to the boiling temperature. During this period, the time required for the two different predetermined inner pot temperatures to elapse differs depending on the amount of cooked rice and the amount of water added in the inner pot 5.
Therefore, the elapsed time when the specified amount of water is added to the amount of cooked rice set by the rice-cooked rice amount setting means 34a is "0.5 go", "1.0 go", "1.5 go", etc., respectively. By deciding according to the amount of cooked rice, it is possible to grasp the status of the amount of water added corresponding to the amount of cooked rice.

FIG. 8 is a tabular form of data relating the amount of cooked rice and the elapsed time t1 from 60 ° C. to 75 ° C., the judgment of the amount of water with respect to the elapsed time t1, and the control of heating at that time. The control means 43 has.
Here, the standard range is the range from the specified amount of water "± 0 mm" to ± 1 mm in FIG. 5, the standard range, the upper limit range that deviates from the standard range to the larger one with the elapsed time t1, and the lower limit that deviates to the smaller one. Three categories outside the range are set so that the control of the heating means 4 by the control means 43 is adjusted.
In FIG. 8, for example, in the case of 1.0 go, when the elapsed time t1 from 60 ° C. to 75 ° C. is between 2 minutes and 3 minutes, the amount of water added is in the standard range. That is, when the specified water content is in the range of ± 0 mm to ± 1 mm, and when it is 2 minutes or less, the water content is outside the lower limit range, that is, the water content is less than the appropriate water content, and the specified water content is “± 0 mm”. If it is less than -1 mm and more than 3 minutes, it is set as a range outside the upper limit range, that is, a range of more water than the appropriate amount of water, from the specified amount of water "± 0 mm" to more than +1 mm. ..

In addition, it is divided into ± 0.5 mm and ± 1.5 mm, (1) standard range of -0.5 mm to +0.5 mm (± 0 mm zone), (2) +0.5 mm to +1.5 mm (+1.0 mm). Zone), (3) +1.5 mm to (+2.0 mm zone), (4) -0.5 mm to -1.5 mm (-1.0 mm zone), (5) -1.5 mm to (-2.0 mm) Zones) may be set in five categories, and the setting is arbitrary. It is desirable that the boundary value between the categories is set to be 〇 mm or more / less than 〇 mm so that the judgment results do not overlap.

Next, the rice cooker control of the rice cooker 1 according to the first embodiment will be described with reference to the flowchart of FIG.
First, the user operates the setting key 34 and inputs the amount of cooked rice as the rice cooking condition (S1). For example, the amount of cooked rice is set to 1.0.
Next, the user presses the rice cooking key 31 to start cooking rice (S2).
Based on the rice cooking conditions, the control means 43 operates the heating means 4 to perform a preheating step (S3), then increases the amount of power of the heating means 4, raises the temperature inside the inner pot 5, and raises the temperature inside the inner pot 5. The temperature detection means 6 starts the temperature detection of the bottom surface of the inner pot, and when the temperature detected by the inner pot temperature detection means 6 reaches 60 ° C., the timer starts the measurement and ends it when the temperature reaches 75 ° C. Then, the time from 60 ° C. to 75 ° C. is measured (S4).
After that, the control means 43 determines whether or not the measured time exceeds 2 minutes (S5) and whether or not it is less than 3 minutes (S6) with reference to the table of FIG.
When the measured elapsed time t1 is 2 minutes or less in S5, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S6, when the elapsed time t1 is 3 minutes or more, it is out of the upper limit range, so that the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the elapsed time t1 is between 2 minutes and 3 minutes, it is within the standard range, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).
After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.

FIG. 7 shows the operation when the standard energization ratio is set in the boiling maintenance step, and FIG. 10 is a pattern diagram showing the operation when the standard energization ratio is set to −Δa in the boiling maintenance step. In FIG. 7, a cycle such as 8 seconds ON / 8 seconds OFF is controlled by an energization pattern of 16 seconds (expressed as an energization rate of 8/16). The energization ratio in this case is 50%. Further, FIG. 10 shows an energization pattern (energization rate 6/16) such as 6 seconds ON / 10 seconds OFF, both of which have the same power value of the heating means 4 and are changed only by the energization rate. Is. The energization ratio in this case is 37.5%.
Although the energization ratios in the boiling maintenance step are different between the two, the temperature in the inner pot 5 is almost the same because the amount of water in the inner pot 5 is different. The operation when the standard energization ratio + Δb is set in the boiling maintenance step is not shown, but is controlled by an energization pattern in which the heating amount of the heating means 4 is increased, such as 10 seconds ON / 6 seconds OFF (energization rate 10/16). Just do it. In this case, the energization ratio is 62.5%.

In this control, if it is determined that the amount of water added corresponding to the amount of cooked rice is less than the specified amount of water added, the hardness of the cooked rice becomes hard, so the amount of evaporation of water in the inner pot 5 is suppressed. The water content of the cooked rice can be increased to make it softer, and if it is determined that the amount of water added corresponding to the amount of cooked rice is greater than the specified amount of water added, the hardness of the cooked rice will become softer. Therefore, it is possible to promote the evaporation amount of water in the inner pot 5 and reduce the water content of the cooked rice to make it harder.

In this way, in the rice cooker 1 of the first embodiment, it is possible to correct the influence of the variation in the amount of water added to the cooked rice based on the comparison result of the temperature rise state and to bring the rice cooker closer to the optimum rice cooker to cook delicious rice. It will be possible.

Embodiment 2.
In the first embodiment, the amount of water added is out of the lower limit range based on the time from when the inner pot temperature detecting means 6 for detecting the temperature of the bottom of the inner pot 5 reaches the first temperature to the second temperature. The amount of heating power was adjusted by discriminating outside the upper limit range, but in the second embodiment, after shifting to the rice cooking process, the amount of water added was outside the lower limit range and outside the upper limit range based on the temperature rise state during a predetermined time. It differs in that it distinguishes and adjusts the heating.

FIG. 11 is a pattern diagram showing the operation of the rice cooker 1 according to the second embodiment. In the initial stage of the rice cooking process after the preheating process, the heating power is rapidly increased to raise the temperature inside the inner pot 5, but the heating power during this period varies depending on the set amount of cooked rice, but depends on the amount of water added. Therefore, the temperature rise condition differs depending on the amount of water in the inner pot 5. Therefore, the temperature of the bottom surface of the inner pot is measured 3 minutes after the temperature of the bottom surface of the inner pot reaches 60 ° C.

FIG. 12 is a tabular form of data relating to the temperature T1 when the amount of cooked rice and the temperature of the inner pot have passed from 60 ° C. for 3 minutes, the judgment of the amount of water with respect to the temperature T1, and the control of heating at that time. Yes, the control means 43 has.
Here, for example, in the case of 1.0 go, when the temperature T1 3 minutes after the inner pot temperature reaches 60 ° C. is between 70 ° C. and 80 ° C., the amount of water added is in the standard range. When the temperature is 80 ° C. or higher, the water content is outside the lower limit range, that is, the water content is smaller than the appropriate amount of water. There is.

Next, the rice cooking control of the rice cooker 1 according to the second embodiment will be described with reference to the flowchart of FIG.
First, the user operates the setting key 34 and inputs the amount of cooked rice as the rice cooking condition (S1). For example, the amount of cooked rice is set to 1.0.
Next, the user presses the rice cooking key 31 to start cooking rice (S2).
Based on the rice cooking conditions, the control means 43 operates the heating means 4 to perform a preheating step (S3), and then increases the amount of power of the heating means 4 to raise the temperature inside the inner pot 5 and the inner pot. The temperature detecting means 6 starts detecting the temperature of the bottom surface of the inner pot, and when the temperature detected by the inner pot temperature detecting means 6 reaches 60 ° C., the timer starts counting, and the temperature T1 at the time when 3 minutes have passed is kept inside. It is detected by the kettle temperature detecting means 6 (S14).
After that, the control means 43 determines whether or not the detected temperature T1 is less than 80 ° C. (S15) and whether or not it exceeds 70 ° C. (S16) with reference to the table of FIG.
When the temperature T1 detected in S15 is 80 ° C. or higher, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S16, when the temperature T1 is 70 ° C. or lower, it is out of the upper limit range, so that the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the temperature T1 is between 70 ° C. and 80 ° C., it is in the standard range, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).
After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.

Even in such a method as in the second embodiment, as in the first embodiment, the influence of the variation in the amount of water added on the cooked rice is corrected by the comparison result of the temperature rise state, and the rice cooking result is approached to the optimum one. It is possible to cook delicious rice with.

Embodiment 3.
In the second embodiment, the temperature of the bottom surface of the inner pot was measured 3 minutes after the temperature of the bottom surface of the inner pot reached 60 ° C., and it was determined whether the amount of water added was outside the lower limit range or the upper limit range. 3 is different in that the heating is adjusted by discriminating whether the amount of water added is outside the lower limit range or the upper limit range depending on the temperature difference from the predetermined time to the predetermined time after the transition to the rice cooking process.

FIG. 14 is a pattern diagram showing the operation of the rice cooker 1 according to the third embodiment. In the initial stage of the rice cooking process after the preheating process, the heating power is rapidly increased to raise the temperature inside the inner pot 5, but the heating power during this period varies depending on the set amount of cooked rice, but depends on the amount of water added. Therefore, the temperature rise condition differs depending on the amount of water in the inner pot 5. Therefore, the difference between the temperature 3 minutes after the transition to the rice cooking process and the temperature 6 minutes later is measured.

FIG. 15 shows data relating to the temperature difference T2 between the amount of cooked rice and the temperature 3 minutes and 6 minutes after the transition to the rice cooking process, the judgment of the amount of water for the temperature difference T2, and the control of heating at that time. It is in the form and is possessed by the control means 43.
Here, for example, in the case of 1.0 go, when the temperature difference T2 is 10 ° C to 15 ° C, the amount of water added is within the standard range, and when it is 15 ° C or higher, it is outside the lower limit range, that is, the appropriate amount of water. When the water content is relatively small and the temperature is 10 ° C. or lower, it is set to be outside the upper limit range, that is, the water content is higher than the appropriate amount of water.

Next, the rice cooking control of the rice cooker 1 according to the third embodiment will be described with reference to the flowchart of FIG.
First, the user operates the setting key 34 and inputs the amount of cooked rice as the rice cooking condition (S1). For example, the amount of cooked rice is set to 1.0.
Next, the user presses the rice cooking key 31 to start cooking rice (S2).
Based on the rice cooking conditions, the control means 43 operates the heating means 4 to perform a preheating step (S3), then raises the electric energy of the heating means 4, raises the temperature inside the inner pot 5, and sets the timer. The temperature difference T2 between the temperature detected by the inner pot temperature detecting means 6 when the timer reaches 3 minutes and the temperature detected by the inner pot temperature detecting means 6 when the timer reaches 6 minutes is calculated. Detect (S24).
After that, the control means 43 determines whether or not the detected temperature difference T2 is less than 15 ° C. (S25) and whether or not it exceeds 10 ° C. (S26) with reference to the table of FIG.
In S25, when the temperature difference T2 is 15 ° C. or higher, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S26, when the temperature difference T2 is 10 ° C. or less, it is out of the upper limit range, so that the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the temperature difference T2 is between 10 ° C. and 15 ° C., it is in the standard range, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).
After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.

Even in such a method as in the third embodiment, as in the second embodiment, the influence of the variation in the amount of water added on the cooked rice is corrected by the comparison result of the temperature rise state, and the rice cooking result is approached to the optimum one. It is possible to cook delicious rice with.

Embodiment 4.
In the first embodiment, the amount of water added is out of the lower limit range based on the time from when the inner pot temperature detecting means 6 for detecting the temperature of the bottom surface of the inner pot 5 reaches the first temperature to the second temperature. The amount of heating power was adjusted by discriminating out of the upper limit range, but in the fourth embodiment, from the time when the inner pot temperature detecting means 6 reaches the first temperature until the lid temperature detecting means 7 reaches the first temperature. It differs in that the heating is adjusted by discriminating whether the amount of water added is outside the lower limit range or the upper limit range based on the time of. In the electromagnetic induction heating type rice cooker 1, since the inner pot 5 itself generates heat, it is difficult for the temperature of the object to be heated to be faithfully reflected in the inner pot temperature by the inner pot temperature detecting means 6. Then, the lid temperature detecting means 7 is used.

FIG. 17 is a pattern diagram showing the operation of the rice cooker 1 according to the fourth embodiment, and FIG. 18 is after the amount of cooked rice and the temperature of the inner pot of the rice cooker 1 according to the fourth embodiment have reached a predetermined temperature. It is a graph which shows the relationship with the elapsed time τ1 until the lid temperature becomes a predetermined temperature. In FIG. 18, the horizontal axis indicates the amount of cooked rice, and here, it is shown from 0.5 go to 2.0 go in 0.5 go increments. Here, the vertical axis represents the elapsed time τ1 from the inner pot temperature reaching 70 ° C. to the lid temperature reaching 70 ° C. in minutes. The five straight lines are characteristic straight lines drawn for each difference in water level from the water level scale indicating the specified amount of water added. "± 0 mm" represents the case of the specified water level, and there are five cases where the water level is "+1 mm" and "+2 mm" higher than the water level scale indicating the specified water level, and "-1 mm" and "-2 mm" are lower. is there.
As can be seen from this graph, the elapsed time τ1 changes according to the amount of water in the inner pot 5. That is, when the amount of water in the inner pot 5 is larger than the specified amount of water, the elapsed time τ1 is longer than in the case of the specified amount of water, and the amount of water in the inner pot 5 is smaller than the specified amount of water. In some cases, the elapsed time τ1 is shorter than in the case of the specified amount of water added.
Therefore, by measuring the elapsed time τ1 from when the inner pot temperature reaches 70 ° C to when the lid temperature reaches 70 ° C, it is possible to judge whether the amount of water in the inner pot 5 is larger or smaller than the specified amount of water added. Can be done.

FIG. 19 shows data relating to the elapsed time τ1 from the amount of cooked rice and the inner pot temperature reaching 70 ° C. to the lid temperature reaching 70 ° C., the judgment of the amount of water with respect to the elapsed time τ1, and the control of heating at that time. Is in a tabular form, and the control means 43 has.
In FIG. 19, for example, in the case of 1.0 go, when the elapsed time τ1 from the inner pot temperature reaching 70 ° C. to the lid temperature reaching 70 ° C. is between 3 minutes and 4 minutes, When the amount of water added is within the standard range of 3 minutes or less, the amount of water added is outside the lower limit range, and when the amount of water added is 4 minutes or more, the amount of water added is outside the upper limit range.

Next, the rice cooking control of the rice cooker 1 according to the fourth embodiment will be described with reference to the flowchart of FIG.
First, the user operates the setting key 34 and inputs the amount of cooked rice as the rice cooking condition (S1). For example, the amount of cooked rice is set to 1.0.
Next, the user presses the rice cooking key 31 to start cooking rice (S2).
Based on the rice cooking conditions, the control means 43 operates the heating means 4 to perform a preheating step (S3), and then increases the amount of power of the heating means 4 to raise the temperature inside the inner pot 5 and the inner pot. The temperature detecting means 6 starts the temperature detection of the bottom surface of the inner pot, the timer starts counting when the inner pot temperature detecting means 6 reaches 70 ° C., and ends when the lid temperature detecting means 7 reaches 70 ° C. Therefore, the elapsed time τ1 from the inner pot temperature reaching 70 ° C. to the lid temperature reaching 70 ° C. is measured (S34).
After that, the control means 43 determines whether or not the measured time exceeds 3 minutes (S35) and whether or not it is less than 4 minutes (S36) with reference to the table of FIG.
In S35, when the elapsed time τ1 is 3 minutes or less, it is out of the lower limit range, that is, the amount of water is low, so that the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S36, when the elapsed time τ1 is 4 minutes or more, it is out of the upper limit range, that is, in a state where there is a lot of water, so the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). .. Further, when the elapsed time τ1 is between 3 minutes and 4 minutes, it is in the standard range, that is, the appropriate amount of water, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).
After that, with the electric energy set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.

As described above, in the rice cooker 1 of the fourth embodiment, the inner pot 5 is used by using the lid temperature by the lid temperature detecting means 7 in addition to the inner pot temperature by the inner pot temperature detecting means 6 as the temperature information for obtaining the temperature rise state. By capturing the temperature change of the object to be heated inside as the atmospheric temperature inside the inner pot, the difference in the amount of the object to be heated can be determined more accurately. Here, the predetermined inner pot temperature and the predetermined lid temperature are set to the same value (70 ° C.), but the temperature is not limited to this, and different temperatures are set such as the inner pot temperature of 70 ° C. to the lid temperature of 75 ° C. You may. Further, in the second embodiment, the lid temperature 3 minutes after the inner pot temperature detecting means 6 reaches 60 ° C. may be detected and controlled according to the lid temperature, or may be predetermined after the start of rice cooking. The lid temperature after the lapse of time may be detected and controlled according to the lid temperature.
Further, in the third embodiment, the temperature may be controlled according to the temperature difference between the lid temperature after 3 minutes and the lid temperature after 6 minutes.

Embodiment 5.
In the fifth embodiment, the means for adjusting the heating amount in the boiling maintenance step is different from that in the fourth embodiment.

FIG. 21 shows an energization pattern outside the lower limit range, and the energization ratio in the boiling maintenance step is 8 seconds ON / 8 seconds OFF (energization rate 8/16), which is the standard range shown in FIG. Similar to that of. However, the electric power value of the heating means 4 is low, which is different from the energization pattern of FIG. Although not shown, when it is out of the upper limit range, it is ON for 8 seconds and OFF for 8 seconds (energization rate 8/16), but the power value of the heating means 4 is made larger than that in FIG.

In this way, the energization ratio is the same, and even with the method of changing the power value at the time of energization, the effect of the variation in the amount of water added on the cooked rice is corrected by the comparison result of the temperature rise situation, and the rice cooking result is approached to the optimum. It is possible to cook delicious rice.

Embodiment 6.
In the fourth embodiment, the energization ratio was changed according to the amount of water, but in the sixth embodiment, the rice cooking completion temperature is changed.
The process in which the boiling maintenance process is completed, the water content in the inner pot 5 disappears, and the temperature at the bottom of the inner pot rises is called a cooking process. In the cooking process, the rice cooking process ends when the temperature detected by the inner pot temperature detecting means 6 on the bottom surface of the inner pot detects a predetermined temperature. This temperature is called the rice cooking completion temperature or the dry-up temperature.

FIG. 22 is a flowchart of the control according to the sixth embodiment. After the execution of S1 to S34, when the elapsed time τ1 is 3 minutes or less in S35, the temperature is outside the lower limit range, that is, the amount of water is low, and the subsequent rice cooking completion temperature is set to 120 ° C. (S47). Further, in S36, when the elapsed time τ1 is 4 minutes or more, it is out of the upper limit range, that is, in a state where there is a lot of water, so the subsequent rice cooking completion temperature is set to 160 ° C. (S49). When the elapsed time τ1 is between 3 minutes and 4 minutes, the standard range, that is, the appropriate amount of water, is set, and the subsequent rice cooking completion temperature is set to 140 ° C. (S48).
After that, at the rice cooking completion temperature set in S47 to S49, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.
FIG. 23 is a pattern diagram showing the operation of the rice cooker 1 when the rice cooking completion temperature is 140 ° C., and FIG. 24 is a pattern diagram showing the operation of the rice cooker 1 when the rice cooking completion temperature is 120 ° C. is there.

In this way, by lowering the rice cooking completion temperature, the water content of the cooked rice is increased while leaving a large amount of excess water in the inner pot 5, and the cooked hardness of the cooked rice, which becomes harder than the specified amount of water added, is softened. It can be corrected in the direction, and by raising the rice cooking completion temperature, the evaporation of excess water in the inner pot 5 is promoted, the water content of the cooked rice is lowered, and the rice becomes softer than the specified amount of water added. It is possible to correct the cooked hardness in the direction of hardness.

In this way, in the rice cooker 1 of the sixth embodiment, the influence of the variation in the amount of water added on the cooked rice is corrected based on the comparison result of the temperature rise state, and the delicious rice is cooked by approaching the optimum rice cooker result. Is possible.

Embodiment 7.
In the fourth embodiment, the energization ratio was changed according to the amount of water, but in the seventh embodiment, the heating amount in the unevenness step was changed.
25 and 26 are pattern diagrams showing the operation of the rice cooker 1 according to the seventh embodiment. Here, the curves described at the top are the temperature curve representing the bottom temperature of the inner pot 5 detected by the inner pot temperature detecting means 6 during rice cooking and the atmosphere temperature inside the inner pot detected by the lid temperature detecting means 7. It is a temperature curve representing. The pattern diagram shown at the bottom shows the power consumption pattern input to the heating coil which is the heating means 4.

FIG. 25 shows, for example, in the flowchart of FIG. 20, when the amount of water added is in the standard range, that is, the elapsed time τ1 is between 3 minutes and 4 minutes. When the inner pot temperature detecting means 6 detects the rice cooking completion temperature, the rice cooking process ends and the process shifts to the unevenness process. In the unevenness step, when the temperature of the inner pot gradually decreases from the rice cooking completion temperature to reach a predetermined unevenness temperature, the heating means 4 is energized to maintain the unevenness temperature. Alternatively, the heating means 4 may be controlled to be energized with a predetermined heating amount after a predetermined time has elapsed from the detection of the rice cooking completion temperature. This predetermined time may be set in advance by obtaining the time at which the temperature of the bottom surface of the inner pot will drop to the uneven temperature by an experiment or the like.

FIG. 26 shows a case where the amount of water added is outside the lower limit range, that is, the elapsed time τ1 is 3 minutes or less in the flowchart of FIG. Here, the heating amount of the heating means 4 in the unevenness step is set smaller than that in FIG. 25.

By lowering the heating amount of the heating means 4 in the unevenness process, the water content of the cooked rice is increased while leaving a large amount of excess water in the inner pot 5, and the cooked rice becomes harder than the specified amount of water added. The hardness can be corrected in the soft direction.

Although not shown, in the flowchart of FIG. 20, when the amount of water added is out of the upper limit range, that is, when the elapsed time τ1 is 4 minutes or more, the heating amount of the heating means 4 in the unevenness step is set large. The flow chart.
By increasing the heating amount of the heating means 4 in the unevenness process, the evaporation of excess water in the inner pot 5 is promoted to reduce the water content of the cooked rice, and the cooked rice becomes softer than the specified amount of water added. The rising hardness can be corrected in the harder direction.

Here, as the energization pattern of the heating amount of the heating means 4 in the unevenness step, a method of changing the control by the so-called energization rate, in which the energization ratio is changed while the electric power value is constant, has been mentioned. The same result can be obtained by a control method in which the power value of the heating means 4 is changed while keeping the value constant.

Embodiment 8.
In the seventh embodiment, the heating amount in the unevenness step is changed, but as shown in FIG. 27, the temperature of the bottom surface of the inner pot in the unevenness step may be changed.
The energization pattern of FIG. 27 is a case where the amount of water added is out of the upper limit range, that is, the elapsed time τ1 is 4 minutes or more in the flowchart of FIG. 20, and is compared with FIG. 25 in the unevenness step. The temperature of the bottom of the inner pot is set high. By raising the unevenness temperature in the unevenness process, the evaporation of excess water in the inner pot 5 is promoted, the water content of the cooked rice is lowered, and the cooked hardness of the cooked rice becomes softer than in the case of the specified water content. Can be corrected in the hard direction.

Although not shown, in the flowchart of FIG. 20, when the amount of water added is outside the lower limit range, that is, when the elapsed time τ1 is 3 minutes or less, the temperature of the bottom surface of the inner pot in the unevenness step is lowered. Set.
By lowering the unevenness temperature in the unevenness process, the water content of the cooked rice is increased while leaving a large amount of excess water in the inner pot 5, and the cooked rice is softer than the specified amount of water added. It can be corrected in the direction.

The method of changing the unevenness temperature in the unevenness step may be by adjusting the heating amount of the heating means 4, or may perform constant temperature control in order to maintain the unevenness temperature. The heating amount of the heating means 4 may be adjusted by an energization rate that changes the energization ratio while keeping the electric power value constant, or may be a control method that changes the electric power value of the heating means 4 while keeping the energization rate constant. ..

In this way, in the rice cooker 1 of the eighth embodiment, the influence of the variation in the amount of water added to the cooked rice is corrected based on the comparison result of the temperature rise state, and the delicious rice is cooked by approaching the optimum rice cooker result. Is possible.

Embodiment 9.
FIG. 28 is a graph showing the relationship between the amount of cooked rice in the rice cooker 1 according to the ninth embodiment and the elapsed time τ1, and the case where the amount of cooked rice is 1.0 in FIG. 18 described in the fourth embodiment. Was added as an example of control at the time of abnormality. In FIG. 28, when the amount of cooked rice is 1.0, the elapsed time τ1 (0) is ± 0 mm, which is the specified amount of water added, and the elapsed time τ1 is “+2 mm” higher than the water level scale indicating the specified amount of water added. Let (a) be, and let the elapsed time τ1 (b) be the case where the water level is "-2 mm" lower than the water level scale indicating the specified amount of water added. If the amount of water added exceeds +2 mm or is less than -2 mm, it is out of the expected correctable range and an appropriate correction control result cannot be obtained. In this case, it is judged to be abnormal. Then, the control is shifted to the control at ± 0 mm, which is the specified amount of water added.

As described in the first embodiment, when the width of ± 0.5 mm is set in the range of the characteristics corresponding to each amount of water added, it exceeds +2.5 mm and falls below −2.5 mm. In some cases, the same control may be used.

As described above, in the rice cooker 1 of the ninth embodiment, the amount of water added corresponding to the amount of cooked rice is out of the assumed correctable range, and an appropriate correction control result cannot be obtained. Since it is judged to be abnormal and the control is shifted to the control at ± 0 mm, which is the specified amount of water added, overheating may occur due to excessive correction control, and conversely, the amount of heating of the heating means 4 is too small and the cooked rice is cooked. It is safe because there are no problems such as cooking raw rice.

Specifically, in the case of FIG. 8, for example, the elapsed time t1 is set to 1.5 minutes or less and 3.5 minutes or more, and in that case, the control is set to the standard energization ratio as an error. It can be realized by setting to and adding the case classification of t1> 1.5 minutes and 3.5 minutes> t1 in the flowchart of FIG.

In the case of FIG. 12, for example, the temperature T1 is set to 90 ° C. or higher and 60 ° C. or lower after 3 minutes, and in that case, the control is set to the standard energization ratio as an error, and FIG. It can be realized by adding the case classification of 90 ° C> T1 and T1> 60 ° C in the flowchart of.

In the case of FIG. 15, for example, the temperature difference T2 between 3 minutes and 6 minutes is set to 20 ° C. or higher and 5 ° C. or lower, and in that case, the control is set to the standard energization ratio as an error. However, it can be realized by adding the case classification of 20 ° C> T2 and T2> 5 ° C in the flowchart of FIG.

In the case of FIG. 19, for example, the elapsed time τ1 is set to 2 minutes or less and 5 minutes or more, and in that case, the control is set to the standard energization ratio as an error, and the flowchart of FIG. 20 shows. , Τ1> 5 minutes, 2 minutes> τ1 can be realized by adding a case classification.

Embodiment 10.
The relationship between the inner pot temperature and the lid temperature and the time detected by the inner pot temperature detecting means 6 and the lid temperature detecting means 7 described so far can all be grasped as the temperature rise rate. For example, considering the relationship between the temperature difference between the predetermined temperatures of the inner pot temperature by the inner pot temperature detecting means 6 and the elapsed time, the temperature difference with respect to the elapsed time (temperature rise rate = temperature difference / elapsed time) can be expressed. In relation to the elapsed time from when the inner pot temperature detecting means 6 detects a predetermined temperature to when the lid temperature detecting means 7 detects a predetermined temperature, the magnitude of the elapsed time represents the temperature rise rate. In the case, it can be interpreted that the temperature rise rate is large when the elapsed time is small, and the temperature rise rate is small when the elapsed time is large. The same applies to the inner pot temperature of the inner pot temperature detecting means 6 or the lid temperature of the lid temperature detecting means 7 after a predetermined time after the inner pot temperature detecting means 6 detects the predetermined temperature, and the inner pot temperature is detected for a predetermined time. The temperature rise rate can be obtained and determined from the temperature difference of the means 6 and the temperature difference between the detection temperatures of the inner pot temperature detecting means 6 and the lid temperature detecting means 7 with respect to a predetermined time.

The temperature rise rate measured for each cooked rice changes depending on the environmental conditions around the rice cooker main body 2 and the characteristics of the object to be heated housed in the inner pot 5 for cooking rice. For example, the ambient temperature of the rice cooker main body 2, the altitude above sea level, the water temperature, the power supply voltage and the power variation, the brand of rice, the storage state, and the like. Therefore, it is desirable to appropriately adjust the comparison result of the temperature rise rate for these various conditions. Taking the ambient temperature of the rice cooker body 2 as an example, it is considered that the temperature rise rate decreases when the ambient temperature is low, and conversely, the temperature rise rate increases when the ambient temperature is high. It is advisable to divide the above into several stages and adjust the comparison result of the temperature rise rate measured for each rice cooker for each division.

Next, the rice cooking control of the rice cooker 1 according to the tenth embodiment will be described with reference to the flowchart of FIG. 29. FIG. 29 is obtained by adding a control for adjusting the comparison result of the temperature rise rate due to the difference in the ambient temperature to the flowchart of FIG. First, the user operates the setting key 34 to input the rice cooking condition and the amount of cooked rice (S1). For example, the amount of cooked rice is set to 1.0. Next, the user presses the rice cooking key 31 to start cooking rice (S2).

Here, the control means 43 measures the ambient temperature of the rice cooker main body 2 (S51). For the measurement, a dedicated detecting means for measuring the ambient temperature may be provided, or the inner pot temperature detecting means 6 and the lid temperature detecting means 7 may be used in combination. It is considered possible at the timing when the rice cooking key 31 is pressed and the temperature of each part is not affected by the heating of the heating means 4 immediately after the rice cooking is started.
Subsequently, the control means 43 operates the heating means 4 to perform a preheating step based on the rice cooking conditions (S3), and then increases the amount of power of the heating means 4 to raise the temperature inside the inner pot 5 and raise the temperature inside the inner pot 5. The temperature detection of the bottom surface of the inner pot is started by the inner pot temperature detecting means 6, the time is started by the timer when the temperature detected by the inner pot temperature detecting means 6 reaches 60 ° C, and ends when the temperature reaches 75 ° C. The time from 60 ° C. to 75 ° C. is measured (S4).

In S52, it is determined whether or not the measured ambient temperature is less than 5 ° C. If it is determined to be less than 5 ° C. (Yes), go to S65. If it is not less than 5 ° C. (No), that is, if it is 5 ° C. or higher, Move to S53. In S53, it is determined whether or not the measured ambient temperature is less than 30 ° C., and if it is determined to be less than 30 ° C. (Yes), go to S5, while the ambient temperature is not less than 30 ° C. (No), that is, 30. If the temperature is above ° C, the temperature shifts to S75.

Among the three categories of S52 and S53, the control after S5 when the ambient temperature is 5 ° C. or higher and lower than 30 ° C. will be described first. The control after S5 has the same contents as after S5 in FIG. 9, and is an example when the ambient temperature is near normal temperature. The control means 43 determines whether or not the measured elapsed time t1 exceeds 2 minutes (S5) and whether or not it is less than 3 minutes (S6) with reference to the table of FIG.
When the measured elapsed time t1 is 2 minutes or less in S5, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S6, when the elapsed time t1 is 3 minutes or more, it is out of the upper limit range, so that the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the elapsed time t1 is between 2 minutes and 3 minutes, it is within the standard range, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).

After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.
Next, the control after S65 when the ambient temperature is determined to be less than 5 ° C. will be described. Although not shown, the control means 43 determines whether or not the measured elapsed time t1 exceeds 1 minute (S65) and whether or not it is less than 1.5 minutes (S66) with reference to a table corresponding to FIG. ).
When the measured elapsed time t1 is 1 minute or less in S65, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S66, when the elapsed time t1 is 1.5 minutes or more, it is out of the upper limit range, so the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the elapsed time t1 is between 1 minute and 1.5 minutes, it is within the standard range, so the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).

After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.
Next, the control after S75 when the ambient temperature is determined to be 30 ° C. or higher will be described. Although not shown, the control means 43 determines whether or not the measured elapsed time t1 exceeds 3 minutes (S75) and whether or not it is less than 4.5 minutes (S76) with reference to a table corresponding to FIG. ).
When the measured elapsed time t1 is 3 minutes or less in S75, it is out of the lower limit range, so the energization ratio in the subsequent boiling maintenance step is made Δa smaller than the standard energization ratio (S7). Further, in S76, when the elapsed time t1 is 4.5 minutes or more, it is out of the upper limit range, so that the energization ratio in the subsequent boiling maintenance step is increased by Δb from the standard energization ratio (S9). Further, when the elapsed time t1 is between 3 minutes and 4.5 minutes, since it is in the standard range, the energization ratio in the subsequent boiling maintenance step is set as the standard energization ratio (S8).

After that, at the energization ratio set in S7 to S9, the subsequent boiling maintenance step is executed (S10), and then the unevenness step is performed (S11), and the rice cooking is completed.
Here, when the ambient temperature is less than 5 ° C., the measured elapsed time t1 is set to the standard range between 1 and 1.5 minutes, 1 minute or less is outside the lower limit range, and 1.5 minutes or more is outside the upper limit range. When the ambient temperature is 5 ° C or more and less than 30 ° C, the measured elapsed time t1 is set to the standard range between 2 and 3 minutes, 2 minutes or less is outside the lower limit range, and 3 minutes or more is outside the upper limit range, and the ambient temperature is set. When the temperature is 30 ° C. or higher, the measured elapsed time t1 is set to be between 3 and 4.5 minutes as the standard range, 3 minutes or less as outside the lower limit range, and 4.5 minutes or more as outside the upper limit range. Optimal correction control is performed even when the temperature rise rate becomes small when the ambient temperature is low, or when the temperature rise rate becomes large when the ambient temperature is high.

As described above, in the rice cooker 1 of the tenth embodiment, the temperature is adjusted with respect to various conditions such as the environmental conditions around the rice cooker main body 2 and the characteristics of the object to be heated stored in the inner pot 5 for cooking rice. Since the comparison result of the rising situation is adjusted as appropriate, there is no variation in the comparison result, and the rice cooking result can always be obtained by accurate correction control.

Embodiment 11.
As described above, the effect on rice cooking due to the variation in the amount of water added from the specified amount of water corresponding to the amount of cooked rice is greater when the amount of cooked rice is small and smaller when the amount of cooked rice is large. Therefore, the range of setting the amount of rice in the cooked rice amount setting means 34a may be limited to a small amount up to, for example, 2.0 go, where the effect of correction control can be expected.

In the rice cooker 1 of the eleventh embodiment, the range of setting the amount of rice by the rice cooker amount setting means 34a is limited, so that "0.5 go", "1.0 go" ... "5. There are many choices such as "5 go", and the operability is improved without complicating the operation. Further, by limiting the amount to the small amount side, the effect of the correction control can be remarkably obtained, and it is possible to achieve both operability and improvement of rice cooking performance.

The present invention is not limited to the above-described embodiment, and can be appropriately modified within the scope of the gist of the invention. For example, by combining the second embodiment and the sixth and seventh embodiments, when the upper limit is out of the range, the energization ratio in the boiling maintenance step is increased, the rice cooking completion temperature is raised, and the unevenness step is further performed. You may increase the amount of power in.

1 Rice cooker, 2 Main body, 3 Lid body, 4 Heating means 5 Inner pot 6 Inner pot temperature detecting means 7 Lid temperature detecting means 34 Setting key 34a Rice cooking rice amount setting means 41 Input means 42 Display means 43 Control means.

Claims (37)

The main body with a hollow part formed inside,
An inner pot that is detachably stored in the hollow portion and stores the object to be heated inside,
A heating means for heating the inner pot and
A control means for controlling the heating means and
Equipped with a rice cooking rice amount setting means for setting the amount of rice to be cooked,
The control means includes a first state of the inner pot detected during heating of the inner pot by the heating means, a second state after the first state, and the rice cooker amount setting means. A rice cooker characterized in that the heating means is controlled based on the amount of rice set in. Equipped with an inner pot temperature detecting means that is installed in the main body and detects the temperature of the inner pot,
The first state is the time when the inner pot temperature detecting means reaches the first temperature, and the second state is the time when the inner pot temperature detecting means reaches the second temperature. 1 is characterized in that the heating means is controlled based on the elapsed time from the first state to the second state and the amount of rice set by the rice cooker amount setting means. The rice cooker described in. The rice cooker according to claim 2, wherein the control means has data relating the elapsed time, the amount of rice, and the control of the heating means corresponding to the elapsed time and the amount of rice. vessel. Equipped with an inner pot temperature detecting means that is installed in the main body and detects the temperature of the inner pot,
The first state is the time when the inner pot temperature detecting means reaches the first temperature, the second state is the time when a predetermined time has elapsed from the first state, and the control means is the first. The first aspect of claim 1, wherein the heating means is controlled based on the temperature detected by the inner pot temperature detecting means in the state of 2 and the amount of rice set by the rice cooker amount setting means. rice cooker. The control means has data relating the temperature detected by the inner pot temperature detecting means in the second state, the amount of rice, and the control of the heating means corresponding to the temperature and the amount of rice. The rice cooker according to claim 4, wherein the rice cooker is characterized by the above. Equipped with an inner pot temperature detecting means that is installed in the main body and detects the temperature of the inner pot,
The first state is a time point after a predetermined time has elapsed from the start of heating, the second state is a time point when a predetermined time has passed from the first state, and the control means is the same as the first state. 1. The heating means is controlled based on the temperature detected by the inner pot temperature detecting means in the second state and the amount of rice set by the rice cooker amount setting means. The rice cooker described in. The control means includes the temperature difference between the temperature detected by the inner pot temperature detecting means in the first state and the second state, the amount of rice, and the control of the heating means corresponding to the temperature difference and the amount of rice. The rice cooker according to claim 6, wherein the rice cooker has data related to the above. An inner pot temperature detecting means provided on the main body to detect the temperature of the inner pot,
A lid temperature detecting means provided on the lid and detecting the temperature of the lid,
With
The first state is the time when the inner pot temperature detecting means reaches the first temperature, the second state is the time when the lid temperature detecting means reaches the second temperature, and the control means The first aspect of the present invention is to control the heating means based on the elapsed time from the first state to the second state and the amount of rice set by the rice cooker amount setting means. The listed rice cooker. The rice cooker according to claim 8, wherein the control means has data relating the elapsed time, the amount of rice, and the control of the heating means corresponding to the elapsed time and the amount of rice. vessel. An inner pot temperature detecting means provided on the main body to detect the temperature of the inner pot,
A lid temperature detecting means provided on the lid and detecting the temperature of the lid,
With
The first state is the time when the inner pot temperature detecting means reaches the first temperature, the second state is the time when a predetermined time has elapsed from the first state, and the control means is the second. The rice cooker according to claim 1, wherein the heating means is controlled based on the temperature detected by the lid temperature detecting means and the amount of rice set by the rice cooking rice amount setting means in the above state. .. A lid temperature detecting means provided on the lid and detecting the temperature of the lid is provided.
The first state is the time when the lid temperature detecting means reaches the first temperature, the second state is the time when a predetermined time has elapsed from the first state, and the control means is the second. The rice cooker according to claim 1, wherein the heating means is controlled based on the temperature detected by the lid temperature detecting means in the state and the amount of rice set by the rice cooking rice amount setting means. A lid temperature detecting means provided on the lid and detecting the temperature of the lid is provided.
The first state is a time point after a predetermined time has elapsed from the start of heating, the second state is a time point when a predetermined time has passed from the first state, and the control means is the same as the first state. The first aspect of the present invention is to control the heating means based on the temperature detected by the lid temperature detecting means in the second state and the amount of rice set by the rice cooker amount setting means. The listed rice cooker. An inner pot temperature detecting means provided on the main body to detect the temperature of the inner pot,
A lid temperature detecting means provided on the lid and detecting the temperature of the lid,
With
The first state is a time point after a predetermined time has elapsed from the start of heating, the second state is a time point when a predetermined time has passed from the first state, and the control means is in the first state. A heating means based on the temperature detected by the inner pot temperature detecting means, the temperature detected by the lid temperature detecting means in the second state, and the amount of rice set by the rice cooker amount setting means. The rice cooker according to claim 1, wherein the rice cooker is controlled. The control means has data relating the temperature detected by the lid temperature detecting means in the second state, the amount of rice, and the control of the heating means corresponding to the temperature and the amount of rice. The rice cooker according to claim 10 or 11. The control means controls the temperature difference between the temperature detected by the lid temperature detecting means in the first state and the second state, the amount of rice, and the control of the heating means corresponding to the temperature difference and the amount of rice. The rice cooker according to claim 12, wherein the rice cooker has related data. The control means are the temperature difference between the temperature detected by the inner pot temperature detecting means in the first state and the temperature detected by the lid temperature detecting means in the second state, the amount of rice, the temperature difference and the rice. The rice cooker according to claim 13, wherein the rice cooker has data related to the control of the heating means corresponding to the amount. The first state and the second state are characterized in that the control means is a state in which the temperature is rising in the rice cooking step in which the rice cooking control including the preheating step, the rice cooking step, and the unevenness step is being carried out. The rice cooker according to any one of 16. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the energization ratio of the heating means in the boiling maintenance step of the rice cooking step is controlled based on the amount of rice cooked. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the electric power value of the heating means in the boiling maintenance step of the rice cooking step is controlled based on the amount of rice cooked. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the rice cooking completion temperature in the cooking step of the rice cooking step is controlled based on the amount of rice cooked. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the energization ratio of the heating means in the unevenness step is controlled based on the amount of rice. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the electric power value of the heating means in the unevenness step is controlled based on the amount of rice. The control means is set by the rice cooker amount setting means, the first state of the inner pot detected while the inner pot is being heated by the heating means, the second state after the first state, and the rice cooker amount setting means. The rice cooker according to claim 17, wherein the temperature of the inner pot in the unevenness process is controlled based on the amount of rice. The control means is
The first elapsed time, the amount of rice, the first control of the heating means corresponding to the first elapsed time and the amount of rice, and
A second elapsed time longer than the first elapsed time, the amount of rice, the second elapsed time, and a second control of the heating means corresponding to the amount of rice.
A third elapsed time shorter than the first elapsed time, the amount of rice, the third elapsed time, and a third control of the heating means corresponding to the amount of rice.
Have at least related data
3. The heating amount in the second control is larger than the heating amount in the first control, and the heating amount in the third control is smaller than the heating amount in the first control. The rice cooker according to 9. The control means is
It has data relating a fourth elapsed time longer than the second elapsed time, the amount of rice, and the fourth elapsed time and the fourth control of the heating means corresponding to the amount of rice. The rice cooker according to claim 24, wherein the heating amount of the fourth control is the same as the heating amount of the first control. The control means is
It has data relating a fifth elapsed time shorter than the third elapsed time, the amount of rice, and the fifth elapsed time and the fifth control of the heating means corresponding to the amount of rice. The rice cooker according to claim 24, wherein the heating amount of the fifth control is the same as the heating amount of the first control. The control means is
The first temperature and the amount of rice detected by the inner pot temperature detecting means in the second state, the first control of the heating means corresponding to the first temperature and the amount of rice, and
A second temperature lower than the first temperature, the amount of rice, and a second control of the heating means corresponding to the second temperature and the amount of rice.
A third temperature higher than the first temperature, the amount of rice, and a third control of the heating means corresponding to the third temperature and the amount of rice.
Have at least related data
The fifth aspect of the present invention is characterized in that the heating amount in the second control is larger than the heating amount in the first control, and the heating amount in the third control is smaller than the heating amount in the first control. The listed rice cooker. The control means is
It has data relating a fourth temperature lower than the second temperature, the amount of rice, and the fourth temperature and the fourth control of the heating means corresponding to the amount of rice, and has the fourth The rice cooker according to claim 27, wherein the controlled heating amount is the same as that of the first controlled heating amount. The control means is
It has data relating a fifth temperature higher than the third temperature, the amount of rice, and the fifth temperature and the fifth control of the heating means corresponding to the amount of rice, and has the fifth. The rice cooker according to claim 27, wherein the controlled heating amount is the same as that of the first controlled heating amount. The control means is
The first temperature difference, the amount of rice, the first control of the heating means corresponding to the first temperature difference and the amount of rice, and
A second temperature difference smaller than the first temperature difference, the amount of rice, the second temperature difference, and the second control of the heating means corresponding to the amount of rice.
A third temperature difference larger than the first temperature difference, the amount of rice, the third temperature difference, and the third control of the heating means corresponding to the amount of rice.
Have at least related data
7. The heating amount in the second control is larger than the heating amount in the first control, and the heating amount in the third control is smaller than the heating amount in the first control. The rice cooker according to any one of 15 and 16. The control means is
It has data relating a fourth temperature difference smaller than the second temperature difference, the amount of rice, and the fourth temperature difference and the fourth control of the heating means corresponding to the amount of rice. The rice cooker according to claim 30, wherein the heating amount of the fourth control is the same as the heating amount of the first control. The control means is
It has data relating a fifth temperature difference larger than the third temperature difference, the amount of rice, and the fifth temperature difference and the fifth control of the heating means corresponding to the amount of rice. The rice cooker according to claim 30, wherein the heating amount of the fifth control is the same as the heating amount of the first control. The control means is
The first temperature detected by the lid temperature detecting means in the second state, the amount of rice, the first control of the heating means corresponding to the first temperature and the amount of rice, and
A second temperature lower than the first temperature, the amount of rice, and a second control of the heating means corresponding to the second temperature and the amount of rice.
A third temperature higher than the first temperature, the amount of rice, and a third control of the heating means corresponding to the third temperature and the amount of rice.
Have at least related data
14. The heating amount in the second control is larger than the heating amount in the first control, and the heating amount in the third control is smaller than the heating amount in the first control. The listed rice cooker. The control means is
It has data relating a fourth temperature lower than the second temperature, the amount of rice, and the fourth temperature and the fourth control of the heating means corresponding to the amount of rice, and has the fourth The rice cooker according to claim 33, wherein the controlled heating amount is the same as that of the first controlled heating amount. The control means is
It has data relating a fifth temperature higher than the third temperature, the amount of rice, and the fifth temperature and the fifth control of the heating means corresponding to the amount of rice, and has the fifth. The rice cooker according to claim 33, wherein the controlled heating amount is the same as that of the first controlled heating amount. The relationship between any one of the elapsed time, temperature, and temperature difference and the control of the heating means corresponding to the amount of rice depends on the environmental conditions around the main body and the heat to be stored inside the inner pot for cooking rice. The rice cooker according to any one of claims 3, 5, 7, 9, 14 to 16, characterized in that it is adjusted according to the characteristics of an object. The rice cooker according to any one of claims 1 to 36, wherein the amount of rice set by the rice cooker amount setting means is 50% or less of the maximum rice cooking capacity of the main body.

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