JP2597827B2 - rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker capable of cooking rice according to the quality and taste of rice.

[0002]

2. Description of the Related Art In a conventional rice cooker, rice and water in a pot are heated by a heater to cook rice.

[0003]

By the way, depending on whether the rice to be cooked is new rice, old rice, hard rice or soft rice, the rate of water absorption of rice and the rate of pregelatinization of starch are different after rice is cooked. In other words, old rice is in a state where a lipid on the surface is oxidized and a hard oxide film is formed on the surface. In addition, the starch quality of hard rice is less likely to become α than that of soft rice, so that moisture is also less likely to be absorbed. As described above, although the moisture absorption rate of rice varies depending on the rice quality, the conventional structure has a configuration in which the heater is uniformly cut off regardless of the rice quality.

It is known that the amount of water is adjusted according to the quality of rice in order to prevent the above-mentioned problems. However, it is extremely difficult for a general user to appropriately adjust the amount of water according to the quality of rice. It was difficult and the cooked food was not always good.

[0005] The present invention is intended to solve such a problem, and an object of the present invention is to provide a rice cooker which can easily and satisfactorily cook rice according to rice quality and taste.

[0006]

According to the present invention, there is provided a pot for storing rice and water, a heating means for heating the pot, and a heating value of the heating means which are selectively selected according to the quality and taste of the rice. And a heating value adjusting means for adjusting the time from boiling to the end of rice cooking.

In this case, the calorific value adjusting means can adjust the calorific value of the heating means, and the calorific value is adjusted based on the quality of the rice, the amount of rice and a predetermined calorific value adjustment pattern,
By this adjustment, the time from boiling to the end of rice cooking may be adjusted.

[0008]

When rice is cooked, it is possible to make the rice softer or harder depending on the cooking time, particularly the length of time until the cooking is completed after the pot has boiled. Therefore, if the quality of rice is hard,
If the time from boiling to the end of rice cooking is adjusted longer, good cooking can be expected, and if the quality of rice is soft, shorten the time from boiling to the end of rice cooking. In this case, good cooking can be expected.

In the above means, the calorific value adjusting means selectively adjusts the calorific value of the heating means according to the quality and taste of the rice to adjust the time from boiling to the end of rice cooking. It is possible to easily and satisfactorily cook rice according to rice quality and taste.

In this case, the calorific value adjusting means can adjust the calorific value of the heating means, and the calorific value is adjusted based on the quality of the rice, the amount of rice, and a predetermined calorific value adjustment pattern, If it is configured to adjust the time from boiling to the end of rice cooking by this adjustment, the amount of heat generated is adjusted so that the adjustment pattern of the heating value adjusting means is appropriate according to the quality and quantity of rice at this time. This makes the time from boiling to the end of rice cooking an appropriate time according to the quality and quantity of rice, so that good cooking can be expected.
If it is desired to have a slightly softer or harder eye, the above-mentioned time may be adjusted to be slightly longer or shorter, so that rice can be easily and satisfactorily cooked according to rice quality and taste.

[0011]

An embodiment of the present invention will be described below with reference to the drawings. First, in FIG. 2 showing the overall schematic configuration, reference numeral 1 denotes an outer case of a rice cooker, and an inner case 2 is provided inside the outer case.
Is installed. 3 is a lid for opening and closing the upper part of the inner case 2, 4 is a pot removably stored in the inner case 2, and 5 is disposed on the inner bottom of the case 2 so as to heat the pot 4. As shown in FIG. 3, the heater 5 is a heater serving as a heating means, and is formed by concentrically arranging both annular first and second heater elements 6 and 7.

In this case, the capacity of the first heater element 6 on the outer peripheral side is, for example, 600 W, and the capacity of the second heater element 7 on the inner peripheral side is 600 W.
Is set to, for example, 300 W. The heater elements 6 and 7 are connected in series between the first and second movable contact pieces 8 and 9 as shown in FIG. A third movable contact piece 10 is connected to a connection point 6a between the switching elements 6 and 7.
The first movable contact 8 can contact the contact 11 a of one power supply line 11, and the second movable contact 9 can contact the contact 11 a of one power supply line 11 and the other power supply line 1.
The second movable contact piece 10 can selectively contact with the second contact point 12 a, and the third movable contact piece 10 can contact with the contact point 12 a of the other power supply line 12.

On the other hand, an operation panel 13 shown in FIG. 1 is provided on a front portion of the outer case 1, and its configuration will be described below. 14 is rice cooking menu (kind) "white rice"
A menu selection switch as a menu selection means for selecting one of cooking, “brown rice” cooking, “cooking and okowa” cooking, and “porridge” cooking.
Four light-emitting elements 15 for displaying various menus are provided in a horizontal row.

"Hitashin-cooking", "cooking rice", "heating"
In order to display each process, three light emitting elements 16 are provided in a horizontal row. 17 is a cancel switch, 18 and 2
Reference numeral 1 denotes first to fourth rice cooking switches arranged in a horizontal row.
This is for selecting a heating value adjustment pattern. First, when the first rice cooker switch 18 is turned on, both the first and second movable contacts 8 and 9 come into contact with one contact 11a and the third movable contact 10 comes into contact with the other contact 12a, The first and second heater elements 6 and 7 are connected to the power supply lines 11 and 12 in parallel.

In this state, the heating value of the heater 5 as a whole is the heating value of both heater elements 6 and 7 (600 W, 300 W).
W), which is 900 W, and rice cooking is started in this state. When the second rice cooker switch 19 is turned on, only the first movable contact 8 comes into contact with one contact 11a and the third movable contact 10 comes into contact with the other contact 12a. , And only the first heater element 6 is connected. In this state, the heat value of the heater 5 as a whole is the heat value of the first heater element 6 (60
0W) only.

When the third rice cooker switch 20 is turned on, only the second movable contact 9 comes into contact with one contact 11a and the third movable contact 10 comes into contact with the other contact 12a. Only the second heater element 7 is connected to the heaters 11 and 12, and the heat generation of the heater 5 as a whole becomes 300W.

When the fourth rice cooker switch 21 is pressed, the first movable contact 8 comes into contact with one contact 11a and the second movable contact 9 comes into contact with the other contact 12a in FIG.
Contact with each other, the first and second heater elements 6 and 7 are connected in series to the power supply lines 11 and 12, and the heater 5
The total heat value becomes 200 W.

A heating value adjusting means 22 for selectively adjusting the heating value of the heater 5 from the first to fourth rice cook switches 18 to 21 and the first to third movable contacts 8 to 10 described above. (See FIG. 1). In FIG. 2, reference numeral 23 denotes a pot bottom temperature sensor provided on the inner bottom of the inner case 2 so as to be able to contact the bottom of the pot 4.

Then, the user operates the rice cooker switches 18, 1
The operation panel 13 is provided with a list 24 as a display section showing the relationship between the rice cookers 18, 19, 20, 21 and the quality of rice and the quantity of rice so as to be a guide for selection of 9, 20, 21. Have been. In this list 24, for example, "1-3
"C" means that the amount of rice is 1 to 3 cups in a measuring cup, "voluntary" means voluntary distribution rice, and "standard" means standard price rice. And list 24
, The rice cooker switches 18, 19, 20,
21 are arranged in a horizontal row, and four light emitting elements 25 for display are arranged in a horizontal row in the uppermost column.

Next, the operation of the above configuration will be described.
For example, when cooking “white rice”, rice (white rice) and an amount of water corresponding to the amount of the rice are put in the pot 4. Then, the menu selection switch 14 is operated to set the rice cooking menu to "white rice" cooking. Then, one of the first to fourth rice cooking switches 18 to 21 is pressed to start rice cooking.
Selection criteria of 8 to 21 are as follows (1) to (4).

FIG. 5 shows the temperature change of the water temperature in the pot 4 when the first to third rice cook switches 18 to 20 are pressed to cook rice (particularly, the temperature change at the beginning of rice cooker). is there. FIGS. 6A and 6B show temperature changes in the pot 4 when the rice is cooked by pressing the second and third rice cook switches 19 and 20, respectively. In this case, the times A1 and A2 from the start of rice cooking to boiling, the times B1 and B2 from boiling to the dry-up state in the pot 4 and the time to maintain 98 ° C. or more after boiling (from boiling to completion of rice cooking). Times, so-called spotting strokes) C1 and C2 (moving to a warming stroke after dry-up) become longer or shorter depending on which of the rice cook switches 18 to 21 is selected. Generally, as the cooking time becomes longer, the cooked rice tends to become softer.
In consideration of such circumstances, the user may select one of the four rice cooking switches 18, 19, 20, and 21 to cook rice according to his / her preference. Note that the rice cooking end (finish-stroke process end) control is executed when a predetermined time has elapsed since the dry-up.

(1) When the rice to be cooked is voluntary distribution rice, new rice (soft rice), and the amount of rice is 4 to 6 cups,
Pressing the first rice cooker switch 18 starts rice cooking. In this case, the heater elements 6, 7 of the heater 5 are connected in parallel to the power supply lines 11, 12, so that the heater elements 6, 7 generate heat and the heater 5 generates heat. The maximum amount (900
Rice cooking is started in the state of W). It should be noted that the temperature of the water in the pot 4 after the start of rice cooking rises sharply as indicated by X in FIG.

Thereafter, when the inside of the pot 4 boils and is dried up, the rice cooking is terminated after a certain period of time. In this case, the time from boiling to the end of the rice cooking is relatively short. As a result, the cooked rice has the expected hardness (softness) and can be cooked without collapse. In this case, if the quality and quantity of rice are desired to be soft, the second rice cooker switch 19 may be pressed.

(2) The rice to be cooked is old rice of voluntary distribution rice or new rice (medium hardness) of standard rice, and the amount of rice is 4 to
In the case of 6 cups, or in the case of self-distributed rice and new rice (soft rice) and the amount of rice is 1 to 3 cups,
The rice cooking is started by pressing the second rice cooking switch 19. In this case, only the first heater element 6 is energized,
Since only the heater element 6 generates heat, rice cooking is started in a state where the heat generation amount of the heater 5 is intermediate (600 W). For this reason, the temperature rise of the water temperature in the pot 4 after the start of rice cooking is shown in FIG.
As shown in FIG.

The time (C1 in FIG. 6) between the boiling of the inside of the pot 4 and the end of the rice cooking is slightly longer. As a result, the cooked rice is as soft (hard) as expected
It can be cooked without breaking. In this case, if the quality and quantity of rice are to be hardened,
The rice cooker switch 18 may be pressed. If it is desired to make the eyes soft, the third rice cooker switch 20 may be pressed.

(3) When the rice to be cooked is old rice of voluntary distribution rice and the amount is 1 to 3 cups, or the old rice of standard rice is 4 to 6 cups, the third rice cooker switch 20 is used.
To start cooking rice. In this case, since only the second heater element 7 is energized and only the second heater element 7 generates heat, the calorific value of the heater 5 is slightly lower (300 W).
Cooking is started in the state of. For this reason, the temperature rise of the water temperature in the pot 4 after the start of rice cooking is as shown by Z in FIG.
Then, the time (C2 in FIG. 6) between the boiling of the inside of the pot 4 and the end of the cooking of rice is further increased.

As a result, the relatively hard rice can be cooked with the expected softness (hardness) and without breaking down.
In this case, the second rice cooker switch 19 may be pressed to make the rice harder in quality and quantity.
If you want to make it softer, use the fourth rice cooker switch 2
1 may be pressed.

(4) If the rice to be cooked is standard rice and old rice and the amount is 1 to 3 cups, the fourth rice cooker switch 2
Press 1 to start cooking rice. In this case, since the first heater element 6 and the second heater element 7 are energized in series, rice cooking is started in a state where the calorific value of the heater 5 is even lower (200 W). For this reason, the temperature rise of the water temperature in the pot 4 after the start of rice cooking is further reduced. Then, the time from the boiling of the inside of the pot 4 to the end of the rice cooking is further increased.

As a result, the hard rice can be cooked as expected with the softness (hardness) as expected and without breaking down. In addition,
In this case, the third rice cooker switch 20 may be pressed to make the rice harder in quality and quantity. In addition,
When cooked rice is cooked using hard rice or soft rice, the second to fourth rice cook switches 19 to 21 are selected by comparing the quality and quantity of the rice with the list 24. Then, it is sufficient to press this to start cooking rice.

In both of the above embodiments, the heater 5 is constituted by two heater elements 6 and 7, and the amount of heat generated by the heater 5 is switched in four stages by switching the energization. There is an advantage that the heater configuration is simple and the cost can be reduced. However, the configuration of the heater 5 is not limited to that of the above-described embodiment, and a configuration may be employed in which the heat generation amount of the heater can be continuously (steplessly) varied by, for example, duty ratio control, input current control, or the like. .

[0031]

As is apparent from the above description, according to the present invention, the calorific value of the heating means is selectively adjusted by the calorific value adjusting means according to the quality and taste of the rice, from the boiling to the end of the rice cooking. Since the time is adjusted, it is possible to easily and satisfactorily cook rice according to rice quality and taste.

In this case, the calorific value adjusting means can adjust the calorific value of the heating means, and the calorific value is adjusted based on the quality of the rice, the amount of rice, and a predetermined calorific value adjustment pattern, By adjusting the time from boiling to the end of rice cooking by this adjustment, the calorific value is adjusted so as to have an appropriate calorific value adjusting means adjustment pattern according to the quality and quantity of rice. This makes it possible to expect good cooking according to the quality and quantity of rice, and if it is desired to be slightly softer or harder, adjust the time slightly longer or shorter. In general, it is possible to easily and satisfactorily cook rice according to rice quality and taste.

[Brief description of the drawings]

FIG. 1 is a front view of an operation panel showing one embodiment of the present invention.

FIG. 2 is a partially cutaway front view of the whole.

FIG. 3 is a cross-sectional view of the same.

FIG. 4 is a circuit diagram of a heater.

FIG. 5 is a diagram showing a temperature change in a pot at an early stage of rice cooking when a heating value of a heater is switched.

FIG. 6 is a diagram showing a temperature change in a pot when a heating value of a heater is increased and decreased.

[Explanation of symbols]

4 is a pot, 5 is a heater (heating means), 6 is a first heater element, 7 is a second heater element, 13 is an operation panel, 18 is a first rice cooker switch, and 19 is a first rice cooker switch. 2 rice cooker switches, 20
Is a third rice cooker switch, 21 is a fourth rice cooker switch, 2
2 is a calorific value adjusting means, and 24 is a list.

Claims (2)

(57) [Claims] 1. A pot for storing rice and water, a heating means for heating the pot, and a calorific value of the heating means is selectively adjusted according to the quality and taste of the rice, and the rice is cooked after boiling. A rice cooker comprising: a calorific value adjusting means for adjusting a time until the rice is cooked. 2. The heating value adjusting means is capable of adjusting the heating value of the heating means, and adjusting the heating value based on the quality of the rice, the amount of rice, and a predetermined heating value adjustment pattern. 2. The rice cooker according to claim 1, wherein the time from boiling to the end of the rice cooking is adjusted.