JP2662833B2 - Electric 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 an electric rice cooker in which an arbitrary heating control corresponding to the amount of cooked rice is performed to control a cooked state of rice to a desired state.

[0002]

2. Description of the Related Art Conventionally, an electric rice cooker in which a power supply state to a rice cooker is controlled by a microcomputer and heating is controlled so that the temperature of the rice cooker changes according to a predetermined reference temperature curve (heating curve). Is widely used.
Since the above-mentioned reference temperature curve differs depending on the amount of rice cooked, in the above-described microcomputer-controlled electric rice cooker, the amount of rice cooked is first determined in the first heating process, and then the rice is cooked based on the determination result. In general, the state of power supply to the rice cooker during the raising process is controlled.

[0003] The determination of the amount of cooked rice in the above-mentioned heating process includes, for example, the time required for the temperature of the rice cooker to rise from a predetermined first temperature to a second temperature with the power supplied to the cooked rice being maximized. Measure and determine the amount of rice cooked from the measurement time, and also supply power to the rice cooker until the temperature of the rice cooker reaches a predetermined temperature, and then stop supplying power and then lower the temperature to another predetermined temperature. Measure the time it takes,
A method of determining the amount of cooked rice from the measured time has been applied.

However, in these techniques, during the heating period for determining the amount of cooked rice, a change in the temperature of the rice cooker deviates from the above-mentioned reference curve, so that ideal heating control cannot be realized.

Therefore, recently, in the step of cooking up to the boiling state, attention is paid to the fact that the above-mentioned reference temperature curves are almost the same regardless of the amount of cooked rice, and the steps of the cooking step are followed by the above-mentioned reference temperature curves. While performing the heating control, the amount of cooked rice is determined by examining the heating state in this cooking process, so that the rice cooking technology that changes the time of the subsequent boiling process according to the amount of cooked rice is used. (See, for example, Japanese Patent Application Laid-Open No. 60-19341).
No. 7).

FIG. 29 is a diagram for explaining such a rice cooking amount determination technique. An example of the actual temperature change of the rice cooker at the time of heating together with a reference temperature curve Lref corresponding to the above-described cooking process is a curve L. Indicated by _one . The power supply to the rice cooker is controlled based on the output of a temperature sensor that detects the temperature of the rice cooker so that the relay between the rice cooker and the commercial AC power supply is turned on / off. That is, the period ΔOFF in which the temperature of the rice cooker exceeds the illustrated reference temperature curve Lref due to heating (ON) of the rice cooking heater.
, The relay is shut off, power supply to the rice cooker is stopped, and during the period ΔON during which the temperature of the rice cooker falls below the illustrated reference temperature curve Lref, the relay is turned on and power is supplied to the rice cooker. .

[0007] Then, the length of the ON period ΔON or the OFF period ΔOFF of the relay within a predetermined time during the cooking process is integrated, and the amount of cooked rice is determined based on the integrated time. That is, in order to perform heating control along the above-mentioned constant reference temperature curve Lref without detecting a specific amount of cooked rice, it is necessary to increase the power supply time to the rice cooker as the amount of cooked rice increases. Therefore, since the integrated value of the on time (or off time) of the relay within the predetermined time will correspond to the amount of cooked rice, the amount of cooked rice is determined based on the integrated value of the on time (or off time). can do.

In such a determination technique, the amount of cooked rice can be determined while realizing almost ideal heating control in the cooking process, so that delicious rice with higher quality than the above methods can be cooked. .

On the other hand, recently, for example, an electric rice cooker equipped with a cooking function that directly cooks the rice in a plurality of stages such as “soft”, “normal”, and “hard” without changing the water level. The provision of vessels is being considered. In an electric rice cooker equipped with such a cooking function, the above-mentioned cooking state such as "soft", "normal", and "hard" can be changed by simply turning on a selection key, for example. It is very convenient because it is possible to cook rice with hardness, and it is relatively easy to cook "sushi sushi" etc., which were difficult to adjust with conventional methods. There is a merit to become.

[0010]

However, the cooking system which has been studied or proposed at least in part now, for example, accurately determines the amount of cooked rice in the cooked state by the above-described total number determination method and determines the temperature provided in the inner pot. This system uses a sensor to check, for example, the degree of heat when the temperature rises every 10 seconds, and changes the way of cooking while finely adjusting the amount of evaporation of water.
(Control sequence) is complicated and expensive.

[0011] Also, there is a water absorption process (boiled and cooked process).
In some cases, the control temperature in the water-absorbing step is made variable to perform cooking such as “soft” and “hard”. However, the variable control temperature in the system is such that once the target control temperature is reached after the heater is energized, the heater is turned off and maintained for a predetermined period of time. Because of this, the water absorption rate changes (decreases) with the passage of the predetermined time, and there is a problem that accurate cooking cannot be realized.

According to the inventor's findings from various experimental results, regardless of whether the water absorption temperature itself is varied or the water absorption time itself is varied depending on the cooking condition, the water absorption temperature in each of these varied states is determined. It has been found that it is necessary to maintain a constant value as accurately as possible, and that is why it is possible to precisely control the setting of the water absorption.

[0013]

Means for Solving the Problems The inventions described in claims 1 to 5 of the present application have been made for the purpose of solving the above problems, and have the following structures. .

(1) Structure of the invention according to claim 1 The electric rice cooker according to the invention according to claim 1 is a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, and the rice cooker In a rice cooker comprising a temperature sensor for detecting the temperature of the rice, the cooking state setting means for arbitrarily setting a plurality of types of cooking states having different hardness of cooked rice, and a preset water absorption temperature. Water absorption temperature control means for maintaining a predetermined predetermined temperature, and a predetermined water absorption time corresponding to the cooking state set by the cooking state setting means under the predetermined water absorption temperature set in advance. And a water absorption time setting control means for setting and controlling the time.

(2) Structure of the invention according to claim 2 The electric rice cooker according to the invention according to claim 2 is a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, and the rice cooker. In a rice cooker comprising a temperature sensor for detecting the temperature of the rice, the cooking state setting means for arbitrarily setting a plurality of types of cooking states having different hardness of cooked rice, and a preset water absorption temperature. Water absorption temperature control means for maintaining a predetermined predetermined temperature, and a predetermined water absorption time corresponding to the cooking state set by the cooking state setting means under the predetermined water absorption temperature set in advance. Water absorption time setting control means for setting and controlling the time, and spot temperature control means for maintaining the spot temperature at a predetermined constant temperature set in advance,
Under the above-mentioned preset uniform temperature, the uneven time is set to a predetermined time according to the plurality of different cooking states set by the different cooking state setting means. Means are provided.

(3) Structure of the invention according to claim 3 The electric rice cooker according to the invention according to claim 3 is a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, and the rice cooker. In a rice cooker comprising a temperature sensor for detecting the temperature of the rice, the cooking state setting means for arbitrarily setting a plurality of types of cooking states having different hardness of cooked rice, and a preset water absorption temperature. Water absorption temperature control means for maintaining a predetermined predetermined temperature, and a predetermined water absorption time corresponding to the cooking state set by the cooking state setting means under the predetermined water absorption temperature set in advance. Water absorption time setting control means for setting and controlling the time, and a fluctuation time control means for maintaining the fluctuation time at a predetermined fixed time set in advance;
A spot temperature setting control for setting and controlling the spot temperature to a predetermined temperature corresponding to a plurality of types of cooking conditions set by the cooking state setting means under the preset fixed time period. Means are provided.

(4) Structure of the invention according to claim 4 The electric rice cooker according to the invention according to claim 4 is a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, and the rice cooker. In a rice cooker comprising a temperature sensor for detecting the temperature of the rice, a cooking state setting means for arbitrarily setting a plurality of types of cooking states having different hardnesses of cooked rice, and a preset water absorption time. Water absorption time control means for maintaining a predetermined predetermined time, and a predetermined water absorption temperature under the predetermined water absorption time set in advance according to the cooking state set by the cooking state setting means. Water absorption temperature setting control means for constantly setting and controlling the temperature, spotting time control means for maintaining the spotting time at a predetermined predetermined time, and spotting temperature at which the spotting temperature is set in advance. Under the time, cook the above A spot temperature setting control means for constantly setting and controlling a predetermined temperature according to a plurality of different cooking states set by the state setting means is provided.

(5) Structure of the invention according to claim 5 An electric rice cooker according to the invention according to claim 5, a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, and the rice cooker In a rice cooker comprising a temperature sensor for detecting the temperature of the rice, a cooking state setting means for arbitrarily setting a plurality of types of cooking states having different hardnesses of cooked rice, and a preset water absorption time. Water absorption time control means for maintaining a predetermined predetermined time, and a predetermined water absorption temperature under the predetermined water absorption time set in advance according to the cooking state set by the cooking state setting means. Water absorption temperature setting control means for constantly setting and controlling the temperature, spot temperature control means for maintaining the spot temperature at a predetermined predetermined temperature, and spot time for the spot time set at the preset level. Cooking under the temperature A variation time setting control means for constantly setting and controlling at a predetermined time according to a plurality of different cooking states set by the state setting means is provided.

[0019]

(1) Operation of the invention according to the first aspect In the configuration of the electric rice cooker according to the first aspect, a rice cooker for storing rice and water, a rice cooker for heating the rice cooker, In an electric rice cooker comprising a temperature sensor for detecting the temperature of the rice cooker, a cooked state setting means for arbitrarily setting a plurality of kinds of cooked states having different hardnesses of cooked rice, and a water absorption temperature prediction. Water absorption temperature control means for maintaining a predetermined constant temperature set in advance; and water absorption time according to the cooking state set by the cooking state setting means under the predetermined water absorption temperature set in advance. Water absorption time setting control means for setting and controlling at a predetermined time, for example, a plurality of types of cooked rice having different hardnesses of cooked rice, such as hard, ordinary, and soft, are maintained by the water absorption temperature control means. Cooking rice under a certain water absorption temperature In the water absorption step of the process, if the water absorption time is appropriately set according to the cooking level “hard”, “normal”, “soft” or the like set by the user, the rice content after the water absorption step is completed. The amount of water
It becomes possible to cope with these cooking levels, and it is possible to effectively realize the cooking of rice having a desired cooked rice hardness.

(2) Operation of the Second Invention In the configuration of the electric rice cooker according to the second invention, similarly to the above, a rice cooker for storing rice and water and a rice cooker for heating the rice cooker In an electric rice cooker comprising a heater and a temperature sensor for detecting the temperature of the rice cooker, in a rice cooker state setting means for arbitrarily setting a plurality of types of rice cookers having different hardnesses of cooked rice, A water absorption temperature control means for maintaining the temperature at a predetermined predetermined temperature, and a cooking time set by the cooking state setting means under the water absorption time set at the predetermined water absorption temperature. A water absorption time setting control means for setting and controlling a predetermined time according to the state; a spot temperature control means for maintaining the spot temperature at a preset predetermined temperature; and a spot time for the spot time. Smell under the set constant spot temperature Variance time setting control means for setting and controlling at a predetermined time according to the plurality of types of cooking states set by the cooking state setting means, for example, soft, normal, hard, etc. In addition to the control of setting the first water absorption time of the rice cooking process in the same manner as in the first aspect of the present invention, a plurality of different levels of cooking with different hardness of the cooked rice are further reduced after the rice cooking process under a constant spot temperature. Thus, the unevenness time for determining the amount of water evaporation is also changed according to the cooking state, so that a more effective cooking state is realized.

(3) Operation of the invention according to claim 3 In the configuration of the electric rice cooker according to the invention according to claim 3, similarly to the above, a rice cooker for storing rice and water and a rice cooker for heating the rice cooker In an electric rice cooker comprising a heater and a temperature sensor for detecting the temperature of the rice cooker, in a rice cooker state setting means for arbitrarily setting a plurality of types of rice cookers having different hardnesses of cooked rice, A water absorption temperature control means for maintaining the temperature at a predetermined predetermined temperature, and a cooking time set by the cooking state setting means under the water absorption time set at the predetermined water absorption temperature. Water absorption time setting control means for setting and controlling to a predetermined time according to the state; fluctuation time control means for maintaining the fluctuation time at a predetermined predetermined time in advance; Smell under the set spot time And a spot temperature setting control means for setting and controlling a predetermined temperature according to a plurality of different cooking states set by the cooking state setting means, for example, soft, normal, hard, etc. In addition to the control of setting the first water absorption time of the rice cooking process in the same manner as in the first aspect of the present invention, a plurality of levels of cooking with different hardness of cooked rice are added, and after the rice cooking process, the rice is cooked under a constant unevenness time. Thus, the uneven temperature which determines the amount of water evaporation is also changed according to the cooking state, thereby acting to realize a more effective cooking state.

(4) Operation of the invention according to claim 4 In the configuration of the electric rice cooker according to the invention according to claim 4, a rice cooker for storing rice and water, a rice cooker for heating the rice cooker,
In an electric rice cooker comprising a temperature sensor for detecting the temperature of the rice cooker, a cooked state setting means for arbitrarily setting a plurality of kinds of cooked states having different hardness of cooked rice, and a water absorption time are set in advance. A water absorption time control means for maintaining a predetermined predetermined time, and a water absorption temperature according to the cooking state set by the cooking state setting means under the predetermined water absorption time set in advance. A water absorption temperature setting control means for constantly setting and controlling to a predetermined temperature, a fluctuation time control means for maintaining the fluctuation time at a predetermined predetermined time, and a fluctuation temperature set in advance. Under the constant swing time, a swing temperature setting control means for constantly setting and controlling to a predetermined temperature according to a plurality of kinds of cooking states set by the cooking state setting means are provided, respectively. For example, different levels of cooked rice with different hardness, such as soft, normal, hard, etc., are separated by a constant water absorption maintained by water absorption time control means so as to obtain a desired water absorption in the first water absorption step of the rice cooking process. The setting control of the water absorption temperature is performed under time. And, in addition to that, after the rice cooking process, by changing the spotting temperature that determines the amount of water evaporation under a fixed spotting time,
It acts to realize a more effective cooking state.

(5) Operation of the invention according to the fifth aspect In the configuration of the electric rice cooker according to the fifth aspect, similarly to the above, a rice cooker for storing rice and water and a rice cooker for heating the rice cooker In an electric rice cooker comprising a heater and a temperature sensor for detecting the temperature of the rice cooker, in a rice cooker state setting means for arbitrarily setting a plurality of types of rice cookers having different hardnesses of cooked rice, Water absorption time control means for maintaining the time at a predetermined predetermined time, and cooking time set by the cooking state setting means under the water absorption time set at the predetermined water absorption time. Water absorption temperature setting control means for constantly setting and controlling a predetermined temperature according to the state,
A spotting temperature control means for maintaining the spotting temperature at a predetermined predetermined temperature, and a spotting time under the preset spotting temperature under the preset spotting temperature setting means. There is provided a fluctuation time setting control means for constantly setting and controlling at a predetermined time according to a set of different types of cooking conditions, for example, soft, normal, hard, etc. For a plurality of levels of cooking, first, the water absorption temperature is set and controlled under a constant water absorption time maintained by the water absorption time control means so that a desired water absorption rate is obtained in the first water absorption step of the rice cooking process. In addition, in addition to the above, the unevenness time for determining the amount of water evaporation at a fixed unevenness temperature after the rice cooking process is changed, so that a more effective cooking state is achieved. .

[0024]

Therefore, according to the electric rice cooker of the present invention, the water absorption time and the heating temperature in the water absorption step, and the drying time and the drying temperature in the drying step are respectively set according to the set cooking level. By accurately maintaining and controlling the set value, the total moisture content of the absorbed rice and the residual moisture content of the cooked rice can be adjusted. Can be realized.

Therefore, when the target water absorption temperature is simply reached, the heater is turned off until the water absorption step is completed, so that more effective cooking can be performed, unlike a control temperature variable system that does not perform temperature management.

In addition, the control program can be configured with a simpler control program than in the case where the heating pattern of the whole rice cooking process is variably controlled.

[0027]

Embodiment (1) First Embodiment FIGS. 1 to 13 show the configuration of an electric rice cooker having a cooking function according to a first embodiment of the present invention.

FIG. 1 is a longitudinal sectional view showing the entire structure of the electric rice cooker in the embodiment. This electric rice cooker is, for example, used for both cooking and keeping warm,
The container body Z includes a cylindrical outer case 1 with a bottom configured to be able to set a rice cooker 6 therein, and a lid unit 7 that covers an upper portion of the outer case 1.

The outer case 1 includes a cylindrical cover member 22 formed of a thin metal plate, and a synthetic resin shoulder member 4 and a bottom member 3 respectively connected to upper and lower ends of the cover member 2. The inside is provided with a bottomed cylindrical inner container 5 for setting the rice cooker 6 so that it can be taken out.

At the center of the bottom surface of the inner container 5, a center sensor 28 is provided which is in contact with the bottom surface of the rice cooker 6, and an annular rice cooker H is arranged so as to surround the center sensor 28.
₁ is buried in the hot platen 24.
In the center sensor 28, a temperature sensing element 72 (see FIG. 3) for detecting the temperature of the rice cooker 6 and a rice cooker set sensor 71 (see FIG. 3) for detecting whether or not the rice cooker 6 is set. ) Etc. are built in.

The lid unit 7 is formed in a hollow structure by an outer cover 8 made of a synthetic resin constituting an outer peripheral surface and an inner cover 9 made of a synthetic resin constituting an inner peripheral surface. The inner cover 9 and the inner cover 9 are joined with good airtightness by high frequency welding or the like. The lid unit 7 is rotatably attached to the position side of the shoulder member 4 via a hinge mechanism 20, and has an open end engaged with a predetermined position of the lid unit 7. A lock mechanism 21 for maintaining the closed state of the unit 7 is provided.

In addition, approximately in the center of the lid unit 7,
A steam discharge port 15 is provided, and a steam discharge cylinder mounting hole 13 is formed below the steam discharge port 15. In the vapor discharge cylinder mounting hole 13, a rubber vapor discharge cylinder packing 14 is mounted. Further, the lid unit 7
Below, is provided an inner lid 10 for closing the upper opening of the rice cooker 6 described above, and at the center of the inner lid 10,
A steam discharge cylinder 12 having a built-in pressure regulator 11 for releasing steam guided to an internal space 16 above the inner lid 10 through a steam port 17 formed at an appropriate position of the inner lid 10 is fixed. ing. The steam discharge tube 12 is detachably attached to the steam discharge tube packing 14.
That is, the inner lid 10 is detachably attached to the lid unit 7 via the vapor discharge tube 12. The space between the lid unit 7 and the inner lid 10 is sealed by a packing 18 attached to the periphery of the inner cover 9 to prevent steam from leaking outside from parts other than the pressure regulator 11. ing.

A heat retaining heater H ₂ is further provided on the outer peripheral side of the inner container 5, and a shoulder heater H ₃ is provided at a portion of the shoulder member 4 to which the inner lid 10 is joined. Have been. The warming heater H ₂ is mainly used to keep the cooked rice warm to prevent decay, and the shoulder heater H ₃ heats the inner lid 10 by heat conduction to evaporate water droplets generated on the surface, It is used to prevent water drops from falling into the rice cooker 6.

On the other hand, between the inner container 5 and the outer case 1, a rice cooking heater H ₁ , a warming heater H ₂ and a shoulder heater H _{3 are provided.}
A microcomputer 23 for controlling power supply to the power supply is accommodated. Further, the shoulder member 4 is provided with an operation board 22 constituting an operation section. This operation board 2
2, for example, as shown in FIG. 2, four rice cooking functions (rice cooking menu) of white rice cooking, brown rice cooking, rice porridge, and quick-cooking rice
A menu switch 41 for selecting, as thermal insulation and cancel switch 42 to energize and de-energization control of the insulation heater H _2, the cooking heater H ₁ based on the cooking menu selected by the menu switch 41
Rice cooker switch 43 (phage rice cooker) for starting rice cooker, for example, 5 from hard No1 to soft No5.
Cooking switch 44 for setting the cooking level of each stage
A rice cooker indicator lamp 46 that is lit based on the selection of the rice cooker switch 43, a warming indicator lamp 47 that is lit when the warmer switch 42 is turned on to indicate that it is in a warm state;
A timer indicator light 48 that lights up in response to a timer operation;
A liquid crystal display unit 53 is provided for displaying a rice cooking menu selected by the menu switch and the cooking division switch 41, a hardness level, and the like so that the user can visually recognize the selected menu.

Next, an electric configuration of the electric rice cooker according to the present embodiment will be described based on an electric circuit diagram shown in FIG. In FIG. 3, parts corresponding to the respective parts shown in FIG. 1 are denoted by the same reference numerals.

The electric power from the commercial AC power supply 29 is supplied to the rice cooking heater H ₁ , the heat retaining heater H _2, and the shoulder heater H ₃ via the temperature fusing 30 which detects and melts the abnormal heating of the rice cooker 6. The voltage is stepped down by the step-down transformer 35 and rectified by the rectifier 36 and supplied to the microcomputer 23 as the power supply power. The configuration of the microcomputer 23 will be described later.

[0037] The cooking heater H ₁ and heat retention heater H ₂ and shoulders heater H ₃ are connected in parallel to each other. Also,
The normally open contact 31a of the relay 31 in series with the cooking heater H ₁ is connected. Relay coil 31b of this relay 31
Is O in response to a command from the microcomputer 23.
Excitation / demagnetization is controlled by a transistor 37 which is N / OFF controlled. Reference numeral 32 denotes a diode for absorbing a back electromotive force generated when the relay coil 31b is demagnetized.

Triacs 33 and 34 are respectively connected between the heat retention heater H ₂ and the commercial AC power supply 29 and between the shoulder heater H ₃ and the commercial AC power supply 29. Gates of these triacs 33 and 34 are turned on / off by a command from the microcomputer 23.
Control signals are supplied from the transistors 38 and 39 to be controlled.

The microcomputer 23 operates based on a clock signal from a reference frequency generation circuit (OSC) 40, and operates according to a predetermined program.
And controls the 7,38,39, thereby specifically controlled in accordance with characteristics shown in the cooking heater H _1, insulation heater H ₂ and shoulders heaters 5-9 for example the power supply to the H _3. This power supply control is performed based on an output signal from the temperature sensing element 72 incorporated in the center sensor 28.
Reference numeral 71 denotes a rice set sensor for detecting whether or not the rice 6 is set.

The microcomputer 23 has the switches 41 to 45 and the indicators 46 to 48.
, A liquid crystal display 53 and a buzzer 73 for notifying completion of rice cooking
Is connected. Note that the microcomputer 2
Reference numeral 3 denotes a heater control unit in the claims.

FIG. 4 shows an ideal temperature change of the rice cooker 6 during a normal (ordinary) rice cooking operation (basic rice cooking characteristics).
FIG. The rice cooking operation includes a “water absorption step (1)” in which rice absorbs water at a predetermined temperature (for example, a rice cooker temperature of 60 ° C.),
It includes a "cooking step (2)" for heating to a boiling state, a "boiling step (3)" for maintaining the boiling state, and a "purse step (4)" for boiling cooked rice. The ideal heating conditions of rice device 6, depend rice amount, for example, the length of the "boiling step (3)", the power supplied to the cooking heater H ₁ corresponding to cooking amount in "Boiling step (3)" It is known that rice can be cooked deliciously by setting. On the other hand, in the "cooking step (2)", it has also been empirically found that rice can be cooked deliciously by performing a substantially constant temperature change regardless of the amount of cooked rice. In the present embodiment, during a predetermined period Δt during the “cooking step (2)”, the determination of the amount of cooked rice (total number) is performed, and the subsequent “boiling step” is performed.
The heating control in "(3)" is performed according to the determined rice cooking amount.

In the case of the present embodiment, the ideal curve is set by the cooking switch 44.
Five sets of ideal curves having different "water absorption times" according to the type of cooked state, hard No1 to soft No5, for example, as shown in FIGS. 5 to 9, are stored in the microcomputer (heater control unit) 23. Is set.

The selection and setting of the rice cooking characteristics shown in FIGS. 5 to 9 are performed by turning on the above-mentioned rice cooking switch 44.

That is, as shown in detail in FIG. 2, for example, as shown in detail in FIG. 2, when the cooking switch 44 is turned on, a "white rice" display 53a is first displayed and cooking is performed. One of the division level displays (hard No1 to soft No5) is lit on. The indication of the cooking level is divided into five levels from No1 to No5, as described above, by expanding the level from "hard" to "soft" as shown in more detail in FIG. No1 is "hard", No2 is "hard and normal",
No3 is "normal", NO4 is "between normal and soft", NO
5 is “soft”. For example, the display is sequentially changed from the No3 "normal" display (a in the figure) stored at the time of factory shipment to the No. every time the cooking switch 44 is turned on.
2 (illustrated b), No1 (illustrated c), No5 (illustrated d), No4 (illustrated
e), and the memory state and the display state are sequentially switched so as to return to the No3 “normal” (a in the figure) display. That is, the cooking state selected most recently is always the same as the RA in the microcomputer 23 described above.
The data is stored while being updated in the M memory. In particular, when the cooking switch 44 is not turned on, the characteristic setting in the previously selected cooking state is performed.

Now, the control operation is shown in a flowchart, for example, as shown in FIG. First, at first when the power supply enters the rice cooker Step S _1, (either No1～No5) Display of cooking divided levels of the previous selection is made.

[0046] Then, in step S _2, new cooking divided switch 44 determines whether the ON. As a result, Y
Proceed to Step S ₃ when the ES, the current cooking divided levels of the microcomputer and sends only display level one step in the transition direction in step S ₄ in FIG. 10 from the display (a) through (e) The new cooking level is stored (set) in the RAM of 23. Thus, the next time the power is turned on, the stored cooking level is automatically displayed.

Meanwhile, when the NO switch 44 divided cook in the determination in step S ₂ is not turned ON, based on the ON state of the reserved switch if necessary, reserved time display timer processing such (step S ₅₎ Furthermore the process proceeds to step S ₆ after performing.

[0048] In step S _6, finally cooking heater H _1, cooking switch 4 to the ON warmth heater H ₂
3 it is determined whether or not ON-operated, at step S ₇ when the YES (ON) after confirming the presence or absence of reservation time set by the timer process, the timer rice flow S ₈ If YES, the addition if NO performs cooking proceeds to the normal cooking flow S _9.

When the above-described cooking level display configuration is adopted, the cooking level used frequently on a daily basis is automatically stored, and a learning-control cooking function can be realized. Convenience arises.

Next, the cooking control of the first embodiment performed by the microcomputer 23 will be described with reference to FIG.
2 and FIG. 13 will be described in detail.

That is, first, the power supply O to the rice cooker body
After N, the cooking heater H ₁ in step S _1, insulation heater H
₂ continuously ON (in this embodiment, the transistor 3
Since the ON duty of 7 is set to, for example 14 seconds as maximum, when the continuous ON of the heater H _1, H ₂ 1
4/14 (= duty 1)) and the preheating of the rice cooker 6 is started.

[0052] then proceeds to step S _2, rice device is detected by the center sensor 28 by a succession of the preheater 6
It is determined whether or not the temperature has reached a predetermined predetermined predetermined water absorption temperature of 50 ° C. As a result, when NO, YE
While power failure confirmation of step S ₃ until the S repeats the above preheating operation.

On the other hand, if the answer is YES (50 ° C. or higher), then it is first determined whether or not the cooking level set by the cooking switch 44 is, for example, the No1 level (harder). As a result, when the result is YES (No1), the rice cooking characteristics shown in FIG. 5 (No1) are selected, the water absorption time is set to zero time, and the heaters H ₁ and H ₂ are kept ON to continue the cooking process. Cored, it is determined if the number (rice weight) while watching the temperature variation to the heat amount in step S ₅ of FIG. 13 side.
Then, while adjusting the amount of heating (heating) according to the determined total number at predetermined intervals, cooking is performed according to the characteristics shown in FIG. 5 until the boiling step (130 ° C. or higher).

[0054] On the other hand, if NO in the determination in step S _4, that is, cooking divided level set by the user at least not No1 (harder) level, further proceeds to step S _6, in turn, No2 (harder and ordinary (Intermediate) level. Consequently, YES timer T ₅ of 5 minutes setting water time proceeds to step S ₇ when the (No2)
And start step S ₈
In and once OFF the cooking heater H ₁ and heat retention heater H ₂ to stop heating, performing a water process.

[0055] Then, the process proceeds to step S ₉ followed while continuing the water-absorbent process, setting the water absorption time of the timer T _{5 5}
It is determined whether or not the time has elapsed (T ₅ = 0). If the determination is NO in which the set water absorption time 5 minutes has not elapsed, step S ₁₁ is performed again.
And the temperature detected by the center sensor 28 of the rice cooker 6 is 50
° C. Check whether or not drop below, by the heater H _1, H ₂ to 7/14 duty time ON in step S ₁₂ When in 50 ° C. or less, 50 ° C.
While maintaining the set water absorption temperature of 50 ° C. at all times, until the set water absorption time of 5 minutes elapses, an appropriate water absorption action on the white rice at the No2 level is performed as shown in the characteristics of FIG. As a result, under the constant temperature of 50 ° C., a stable and constant water absorption can be maintained for a predetermined time.

Meanwhile, the determination is YES in the determination in step S _9, the water absorption time set in correspondence to the characteristic of FIG. 6
(5 minutes) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (steps S ₅₎ Run. Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more) and cook according to the characteristics of FIG.

[0057] On the other hand, NO in the determination in step S _6, that is, if cooking divided level set by the user is not a No1 (stiff) even No2 (harder and ordinary intermediate) level, further proceeds to step S ₁₃ , No3 (normal) level. Consequently, YES set water time of 10 minutes the routine proceeds to step S ₁₄ when the (NO) the timer T
Start decrement of ₁₀ and step S
₁₅ in the OFF the cooking heater H ₁ and heat retention heater H ₂ to stop heating, performing a water process.

[0058] Then, the process proceeds to step S ₁₆ is followed with continued water-absorbent process, the setting of the timer T ₁₀ water time of 10 minutes has passed (T ₁₀ = 0) and it is judged whether or not was, set water time 10 min detection temperature of rice unit 6 by the center sensor 28 in step S ₁₇ again when the will have no nO determination elapsed confirms whether or not reduced to 50 ° C. or less, 50 ° C.
The heater H ₁ in step S ₁₈ When in the following,
By turning H ₂ ON for 7/14 duty time,
The water absorption temperature is set to 50 ° C and the water absorption temperature set at 50
While maintaining the temperature of ° C., until the set water absorption time of 10 minutes elapses, as shown in the characteristics of FIG. 7, an appropriate water absorption action on white rice at a constant water absorption rate corresponding to the No3 level is performed.

Meanwhile, the determination is YES in the determination in step S _16, the water-absorbing time set in correspondence to the characteristic of FIG. 7
(10 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more).

[0060] On the other hand, NO in the determination in step S _13, that is, even cook divided level set by the user at No1 (stiff) level No2 (harder and ordinary intermediate) level, No3
(Normal) if not a level, further proceeds to step S _19, it determines whether the No4 (plain and soft tortoise intermediate) level. Consequently, YES (No4) of time raising OFF the above cooking heater H ₁ and heat retention heater H ₂ at step S ₂₁ causes start to decrement the setting water for 15 minutes of the timer T ₁₅ proceeds to step S ₂₀ The temperature is stopped and the water absorption step is performed.

[0061] Then, the process proceeds to step S ₂₂ is followed with continued water-absorbent process, setting the water absorption time of 15 minutes elapsed of the timer T ₁₅ (T ₁₅ = 0) and it is judged whether or not was, set water for 15 min detection temperature of rice unit 6 by the center sensor 28 in step S ₂₃ again when the will have no nO determination elapsed confirms whether or not reduced to 50 ° C. or less, 50 ° C.
The heater H ₁ in step S ₂₄ When in the following,
By turning H ₂ ON for 7/14 duty time,
While recovering to 50 ° C. and constantly maintaining the set water absorption temperature of 50 ° C., until the set water absorption time of 15 minutes elapses, as shown in the characteristics of FIG. 8, a moderate amount of white rice with a constant water absorption corresponding to the No4 level. To make water absorb.

[0062] On the other hand, the determination is YES in the determination in step S _22, the water-absorbing time set in correspondence to the characteristic of FIG. 8
(15 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or higher) according to the characteristics shown in FIG.

[0063] On the other hand, NO in the determination in step S _19, that is, cooking divided level set by the user No1~
In the case of No4 level is neither No5 (soft turtle) level further proceeds to step S _25, incubated with and starts to decrement the setting water for 20 minutes of the timer T ₂₀ and the cooking heater H ₁ in step S ₂₆ It stops heating by the heater H ₂ to OFF, execute the water absorption process.

[0064] Then, the process proceeds to step S ₂₇ is followed with continued absorbing water process, it is determined whether or not setting water time of 20 minutes of the timer T ₂₀ has elapsed (T ₂₀ = 0), setting the water absorption time 20 min detection temperature of rice unit 6 by the center sensor 28 in step S ₂₈ again when the will have no nO determination elapsed confirms whether or not reduced to 50 ° C. or less, 50 ° C.
The heater H ₁ in step S ₂₉ When in the following,
By turning H ₂ ON for 7/14 duty time,
While recovering to 50 ° C. and constantly maintaining the set water absorption temperature of 50 ° C., until the set water absorption time of 20 minutes elapses, as shown in the characteristics of FIG. 9, moderate white rice with a constant water absorption corresponding to the No5 level. To make water absorb.

[0065] On the other hand, the determination is YES in the determination in step S _27, the water-absorbing time set in correspondence to the characteristic of FIG. 9
(20 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more).

As described above, when the step of cooking rice that has passed the optimal water absorption time at a constant water absorption rate at a constant water absorption temperature of 50 ° C. corresponding to each of the cooking levels No1 to No5 is completed. As shown in the rice cooking characteristics of FIGS. 5 to 9, the temperature of the rice cooker 6 detected by the center sensor 28 eventually becomes 130 ° C. or higher, which indicates the boiling step.

[0067] Therefore, followed proceeds to step S _30, after it is determined whether the temperature has actually become more 130 ° C., a predetermined unevenness in time in step S _31, unevenness was set 20 minutes and timer TM Start decrementing.

[0068] Then, further proceeds to step S _32, the current temperature of the rice device 6 is pre Ji because setting "steaming temperature" 110
It is determined whether the temperature is equal to or higher than 0 ° C., and if YES (110 ° C. or higher), the process proceeds to step _S33 , where the heaters H ₁ and H ₂ are turned off.
After the temperature of the rice cooker is lowered to 110 ° C. in step F, the shoulder heater H ₃ is turned on at 9/14 duty in step S ₃₅ to evaporate the soup of the inner lid and maintain the optimum “purple” temperature state. I do. On the other hand, when the rice cooker temperature is lower than 110 ° C. (NO), the heaters H ₁ and H ₂ are set to 2/1.
"Murashi" which is optimal for rice cooker temperature by turning ON only for 4 duties
Raise to temperature.

[0069] Then, subsequently determines whether the steaming time of 20 minutes has elapsed in step S _36, when the above set "steaming time" course of 20 minutes is determined proceeds to step S ₃₇ After the completion of the cooking is notified by a buzzer, the process proceeds to the last warming step (step _S38 ).

As described above, in the electric rice cooker of this embodiment,
The water absorption time in the rice cooking characteristics of the microcomputer for heater control is properly adjusted according to the plurality of different cooking levels of No1 to No5 having different hardnesses of cooked rice under a certain water absorption temperature at which a certain water absorption rate can be secured. Variably set. Therefore, a plurality of levels of cooked rice having different hardnesses such as soft, normal, and hard cooked rice are separated at the same temperature when the water absorption time in the water absorption process of the rice cooking process reaches a predetermined water absorption temperature that determines a good water absorption rate. Only by controlling to the optimum state according to the cooking level while maintaining a constant, it is possible to realize extremely simply and with high accuracy.

Accordingly, the total water content is determined by the water absorption time while the water absorption rate itself is kept at a constant value. Therefore, when the target water absorption temperature is reached, the heater is turned off until the water absorption step is completed, and the temperature is not controlled. Unlike the variable temperature system, it is possible to make very accurate cooking.
Further, the control sequence is considerably simplified as compared with the case where the heating pattern of the whole rice cooking process from water absorption to spotting is changed, or the amount of water absorption is controlled by a combination of the water absorption process and the rice cooking process. Further, since control at a low temperature of 40 to 50 ° C. is sufficient, waste of power consumption is small as compared with control at a high temperature.

(2) Second Embodiment FIGS. 14 to 20 show the configuration and operation of an electric rice cooker according to a second embodiment of the present invention. In the present embodiment, unlike the case of the first embodiment, the “water absorption temperature” for determining the water absorption rate in the water absorption step is, for example, shown in FIGS.
As shown in FIG. 8, each of the above-described cooking division levels No1 to No5
By appropriately changing the temperature within a range of 40 ° C. to 60 ° C. within a predetermined time corresponding to the above, the same high-precision cooking function as in the first embodiment can be obtained. Things.

Next, the cooking control of the second embodiment performed by the microcomputer 23 will be described in detail with reference to flowcharts shown in FIG. 19 and FIG.

That is, first, the power supply O to the rice cooker body
After N, is cooked separately level set by the user in step S ₁ determines whether it is the No1 level, YES
Because it is set the cooking heater H ₁ in the next step S _2, the ON duty of the transistor 37, for example 14 seconds described above continuously ON warmth heater H ₂ (the present embodiment the maximum when the, the Preheating of the rice cooker 6 is started by setting the time when the heaters H ₁ and H ₂ are continuously ON to 14/14 (= duty ratio 1 = 100%).

[0075] then proceeds to step S _3, or has reached the set water temperature 40 ° C. the temperature of the rice device 6 detected by the center sensor 28 realizes a predetermined water absorption corresponding to No1 level by a succession of the preheater , Judge whether there is. As a result, when the result is YES, and repeats the above preheating operation while the power failure check in step S ₄ until the NO.

[0076] On the other hand, No it is determined NO at the step S ₃
If the water absorption temperature of the first level is higher than 40 ° C., step S
Proceed to ₅ to determine the total water content in relation to the water absorption rate.
After having started the _10, further proceeds to step S _6. In step S _6, performs a determination of whether or not reached the set water temperature 40 ° C. again, still rice device temperature is the same temperature 4
0 ℃ proceeds to step S ₇ when the following is YES, the said cooking heater H ₁ and kept the heater H ₂ 7/14 the rice reactor temperature in the duty ON to set water temperature 40 ° C. corresponding to the No1 level Raise the temperature. On the other hand, rice device temperature, when the NO which exceeds the set water temperature 40 ° C. corresponding to the No1 level, the heater H ₁ in step S _8, H ₂
Is turned off to lower the rice cooker temperature to the set water absorption temperature of 40 ° C. In this way, the constant set temperature of 40 ° C. corresponding to the No1 level is maintained, in other words, the constant water absorption rate corresponding to the No1 level is maintained (the same applies hereinafter).

[0077] Thereafter, performs determination of the pre-Ji order set set water time of 10 minutes elapsed of (T ₁₀ = 0) the routine proceeds to step S _9, the step when the _{YES (T 10 = 0) S} 11 And set the rice cooker H ₁ and the warming heater H ₂ to 14 /
Turn on 14 duty (100%) and start the cooking process. On the other hand, when the NO continues the operation of step S ₆ to S ₉ while performing the power failure check proceeds to step S _10.

[0078] On the other hand, the heater H _1, H ₂ in the step S ₁₁
When the cooking process starts with 14/14 ON, FIG.
It is determined if the number (rice weight) while watching the temperature variation to the heat amount in step S ₁₂ side. Then, while adjusting the amount of heating (heating and cooling) in accordance with the determined total number at predetermined intervals, cooking is performed according to the No1 characteristic of FIG. 14 until the boiling step (130 ° C. or more).

On the other hand, if the determination in step S ₁ is NO, that is, if the cooking level set by the user is not at least the No1 (harder) level, step S ₁₃
To determine whether or not this time is the No2 (hard and normal) level. As a result, when the YES (No2) proceeds to step S _14, the cooking heater H _1, insulation heater H ₂
Are turned on at 14/14 duty ratios, respectively, and the preheating of the rice cooker 6 is started.

[0080] then proceeds to step S _16, it has been reached the temperature set water temperature 45 ° C. which can ensure a constant water absorption corresponding to No2 level of rice device 6 detected by the center sensor 28 by a succession of the preheater , Judge whether there is. As a result, when the result is YES, and repeats the above preheating operation while the power failure check in step S ₁₅ until the NO.

[0081] On the other hand, N it is determined NO at the step S ₁₆
o2 is higher than the level water temperature 45 ° C. of, after started the water timer T ₁₀ was set to 10 minutes a constant water time proceeds to step S _17, further proceeds to step S _18. In step S _18, it performs a determination of whether or not reached again the set water temperature 45 ° C.. Rice cooker temperature is still 45
℃ proceeds to step S ₁₉ when the following YES, the settings that can ensure a certain water absorption rate of the rice reactor temperature corresponding to the No2 level in the cooking heater H ₁ and kept the heater H ₂ to 7/14 duty ON Raise the water absorption temperature to 45 ° C. On the other hand, when the temperature of the rice cooker is NO which exceeds the set water absorption temperature 45 ° C. corresponding to the above-mentioned No2 level, step S
_{At 20} , the heaters H ₁ and H ₂ are turned off to lower the rice cooker temperature to the set water absorption temperature of 45 ° C.

[0082] Thereafter, performs determination of the pre-Ji order set relationships lapse of set water time of 10 minutes to determine the water absorption amount of the total in the above water absorption (T ₁₀ = 0) the routine proceeds to step S ₂₁ If YES (T ₁₀ = 0), the process proceeds to step S ₁₁ , where the rice cooking heater H ₁ and the warming heater H ₂ are both set to 14/14.
Turn on the duty (100%) and start the cooking process. On the other hand, when the NO continues the operation of the steps S ₁₈ to S ₂₁ while performing the power failure check proceeds to step S _22.

[0083] Then, the heater H _1, H in the step S ₁₁
When ₂ enters the step-up cooking in the 14/14 duty ON, it is determined if the number (rice weight) while watching the temperature variation to the heat amount in step S ₁₂ in FIG. 20. Then, while adjusting the heating amount (fire control) in accordance with the determined total number at predetermined intervals, until the boiling step (130 ° C. or more), the No in FIG.
Cook with 3 characteristics.

[0084] On the other hand, NO in the determination in step S _23, that is, even cook divided level set by the user at No1 (stiff) level No2 (harder and ordinary intermediate) level, No3
(Normal) if not a level, further proceeds to step S _33, whether No4 (usually a soft tortoise intermediate) level)
Is determined. As a result, when the YES (No4) proceeds to step S _34, the cooking heater H _1, and the warmth heater H ₂ respectively 14/14 duty ratio ON to start preheating of the rice unit 6.

[0085] then proceeds to step S _35, the water temperature 55 ° C. to achieve a certain water absorption temperature is set corresponding to the No4 level of rice device 6 detected by the center sensor 28 by a succession of the preheater Determine if it has been reached or not. As a result, when the result is YES, the above-described preheating operation is repeated while confirming the power failure in step _S36 until the result becomes NO.

[0086] On the other hand, N it is determined NO at the step S ₃₅
o4 is higher than the level of the water temperature 55 ° C. is, after started the water timer T ₁₀ was set to 10 minutes a constant water time proceeds to step S _37, further proceeds to step S _38. In step _S38 , it is determined again whether or not the set water absorption temperature has reached 55 ° C. Yet when rice device temperature is YES of 55 ° C. or less proceeds to step S _39, the cooking heater H ₁ and kept the heater H ₂ 7/14 duty ON
Then, the rice cooker temperature is raised to the set water absorption temperature of 55 ° C. corresponding to the No4 level. On the other hand, when the temperature of the rice cooker is NO which is higher than the set water absorption temperature 55 ° C. corresponding to the above No. 4 level, the heaters H ₁ and H ₂ are turned off in step S _40.
Set to F to lower the rice cooker temperature to the set water absorption temperature.

[0087] Thereafter, performs determination of the pre-Ji order set set water temperature 10 minutes elapse of (T ₁₀ = 0) the routine proceeds to step S _41, step when the _{YES (T 10 = 0) S} 11 And set the rice cooker H ₁ and the warming heater H ₂ to 14 /
Turn on 14 duty (100%) and start the cooking process. On the other hand, when the NO continues the operation of the steps S ₃₈ to S ₄₁ while performing the power failure check proceeds to step S _42.

[0088] On the other hand, the heater H _1, H ₂ in the step S ₁₁
When the cooking process starts with 14/14 ON, FIG.
It is determined if the number (rice weight) while watching the temperature variation to the heat amount in step S ₁₂ side. Then, while adjusting the amount of heating (heating) according to the determined total number at predetermined intervals, cooking is performed according to the No4 characteristic of FIG. 17 until the boiling step (130 ° C. or more).

[0089] On the other hand, NO in the determination in step S _33, that is, even cook divided level set by the user at No1 (stiff) level No2 (harder and ordinary intermediate) level, No3
(Normal) level, in the case of No4 (usually a soft tortoise intermediate) nor level No5 (soft turtle) level, the process proceeds to step S _43, the cooking heater H _1, a heat insulating heater H ₂ Each 14
The / 14 duty ratio is turned ON, and preheating of the rice cooker 6 is started.

[0090] then proceeds to step S _44, it has been reached the temperature set water temperature 60 ° C. which can ensure a constant water absorption corresponding to No5 level of rice device 6 detected by the center sensor 28 by a succession of the preheater , Judge whether there is. As a result, when the result is YES, and repeats the above preheating operation while the power failure check in step S ₄₅ until the NO.

[0091] On the other hand, N it is determined NO at the step S ₄₄
o5 is higher than the level water temperature 60 ° C. of, was started a water timer T ₁₀ set a constant water time of 10 minutes to determine the water absorption amount of the total in relation to the water absorption proceeds to step S ₄₆ above, further advances to step S _47.
In step _S47 , it is determined again whether or not the set water absorption temperature has reached 60 ° C. Yet when rice device temperature is YES of 60 ° C. or less proceeds to step S _48, the cooking heater H
₁ and warmth heater H ₂ to 7/14 duty ON the rice reactor temperature is raised to set water temperature 60 ° C. corresponding to the No5 level. On the other hand, the rice cooker temperature
N exceeding the set water absorption temperature of 60 ° C corresponding to 5 levels
In the case of O, the heaters H ₁ and H ₂ are turned off in step S ₄₉ to lower the rice cooker temperature to the set water absorption temperature of 60 ° C.

[0092] Thereafter, performs determination of the pre-Ji order set set water temperature 10 minutes elapse of (T ₁₀ = 0) the routine proceeds to step S _50, step when the _{YES (T 10 = 0) S} 11 And set the rice cooker H ₁ and the warming heater H ₂ to 14 /
Turn on 14 duty (100%) and start the cooking process. On the other hand, when the NO continues the operation of the steps S ₄₇ to S ₅₀ while performing the power failure check proceeds to step S _51.

[0093] On the other hand, the determination is YES in the determination in step S _50, the water-absorbing time set in correspondence to the characteristic of FIG. 18
(10 min) when has passed, the heater H ₁ proceeds to step S ₁₁ described above, H ₂ a slip number judgment enters cook up process described above in the 14/14 Teyuti ON (step S ₁₂₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or higher) according to the characteristics shown in FIG.

As described above, when the step of cooking rice after a certain water absorption time at an appropriate water absorption rate corresponding to each of the cooking levels No1 to No5 is completed, FIG.
18, the temperature of the rice cooker 6 detected by the center sensor 28 eventually becomes 130 ° C. or higher, which indicates the boiling process.

[0095] Therefore, subsequently proceeds to the step S _52, after determining whether the temperature has actually become more 130 ° C., each cook divided level in step S ₅₃ No1~No5
The countdown operation of the murara timer TM20 in which the optimum constant murara time 20 minutes corresponding to the above is set is started.

Then, the process proceeds to step _S54 , in which it is determined whether or not the current temperature of the rice cooker 6 is equal to or higher than the appropriate "water temperature" of 110 ° C. If YES (110 ° C. or higher), the process proceeds to step _S54. proceed to _55, after reducing the heater H _1, H ₂ to 110 ° C. the rice reactor temperature and to OFF, the soup of the inner lid and the shoulder heater H ₃ to 9/14 duty oN in step S ₅₇ Evaporate and maintain optimal "mura" temperature. On the other hand, when lower than rice reactor temperature is 110 ° C. (NO) is the heater H _1, H ₂ at Step S ₅₆ 2
Turn ON for / 14 duty to raise the temperature of the rice cooker to the optimal "purple" temperature.

[0097] and, subsequently to determine the course of the set steaming time of 20 minutes in the step S _58, the buzzer that it is a complete raised cooked proceed to step S ₅₉ when the course of the 20 minutes the set time has been determined Then, the process proceeds to the last warming step (step _S60 ).

As described above, in the electric rice cooker of this embodiment,
The water absorption temperature that determines the water absorption rate in the rice cooking characteristics of the heater control microcomputer unit is appropriately variably set in accordance with a plurality of different cooking levels of No. 1 to No. I have. Therefore, different levels of cooked rice with different hardness, such as soft, normal, and hard, are controlled to the optimum constant condition value according to the level of the cooked rice in the water absorption step of the cooked rice process within a fixed time. Only by doing so, it can be realized extremely simply and with high accuracy.

Therefore, once the water absorption temperature in the water absorption process reaches the target control temperature, the cooking can be performed with much higher accuracy, unlike the control temperature variable system in which the heater is turned off thereafter. Further, the control sequence is considerably simplified as compared with the case where the heating pattern of the whole rice cooking process from water absorption to spotting is changed, or the amount of water absorption is controlled by a combination of the water absorption process and the rice cooking process. Also, 40
Since control at a low temperature of ℃ 50 ° C. is sufficient, waste of power consumption is small as compared with control at a high temperature.

(3) Third Embodiment FIGS. 21 to 27 show the structure and operation of an electric rice cooker according to a third embodiment of the present invention. In this embodiment, unlike the first and second embodiments, for example, FIG.
As shown in FIG. 1 to FIG. 25, in addition to the change of the water absorption time for determining the total water absorption at a constant temperature at a constant water absorption rate in the water absorption step, the unevenness in the “mura spotting step” for further determining the final water amount The same operation as that of the first and second embodiments can be obtained with higher accuracy by changing the time corresponding to each of the cooking level No1 to No5. Is what you do.

Next, the cooking control of the third embodiment performed by the microcomputer 23 will be described in detail with reference to the mutually continuous flowcharts shown in FIGS. 26 and 27.

That is, first, the power supply O to the rice cooker body
After N, the cooking heater H ₁ in step S _1, insulation heater H
₂ continuously ON (in this embodiment, the transistor 3
Since the ON duty of 7 is set to, for example 14 seconds as maximum, when the continuous ON of the heater H _1, H ₂ 1
4/14 (= duty 1)) and the preheating of the rice cooker 6 is started.

[0103] then proceeds to step S _2, whether the temperature of the rice device 6 detected by the center sensor 28 has reached the pre Ji order set water temperature 60 ° C. to start water absorption process by a succession of the preheater Determine whether or not. As a result, NO
When the repeats the above-mentioned pre-heating operation while performing the power failure confirmation of step S ₃ until YES.

On the other hand, if the answer is YES (60 ° C. or higher), it is first determined whether or not the cooking level set by the cooking switch 44 is, for example, the No1 level (harder). As a result, in the case of YES (No1), the rice cooking characteristics shown in FIG. 21 (No1) are selected, and the heaters H ₁ and H ₂ are continuously turned on without setting the water absorption time, and the cooking process is continued. enters, it is determined if the number (rice weight) while watching the temperature variation to the heat amount in step S ₅ of FIG. 27 side. Then, according to the determined total number, the amount of heating (heating)
Is cooked according to the characteristics of FIG. 21 until the boiling step (130 ° C. or higher) while adjusting the temperature at predetermined intervals.

[0105] On the other hand, if NO in the determination in step S _4, that is, cooking divided level set by the user at least not No1 (harder) level, further proceeds to step S _6, in turn, No2 (harder and ordinary (Intermediate) level. Consequently, YES timer T ₅ of 5 minutes setting water time proceeds to step S ₇ when the (No2)
And start step S ₈
In to the cooking heater H ₁ and heat retention heater H ₂ to the OFF to stop heating, and executes water process.

[0106] Then, the process proceeds to step S ₉ followed while continuing the water-absorbent process, setting the water absorption time of the timer T _{5 5}
It is determined whether or not the time has elapsed (T ₅ = 0). If the determination is NO in which the set water absorption time 5 minutes has not elapsed, step S ₁₁ is performed again.
And the temperature detected by the center sensor 28 of the rice cooker 6 is 50
° C. Check whether or not drop below, by the heater H _1, H ₂ to 7/14 duty time ON in step S ₁₂ When in 50 ° C. or less, 60 ° C.
Then, while maintaining the set water absorption temperature of 60 ° C. and maintaining the set water absorption time of 5 minutes, the water absorption action on the white rice at the appropriate No2 level is performed as shown in the characteristics of FIG.

[0107] On the other hand, the determination is YES in the determination in step S _9, the water absorption time set in correspondence to the characteristic of FIG. 22
(5 minutes) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (steps S ₅₎ Run. Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more).

[0108] On the other hand, NO in the determination in step S _6, that is, if cooking divided level set by the user is not a No1 (stiff) even No2 (harder and ordinary intermediate) level, further proceeds to step S ₁₃ , No3 (normal) level. Consequently, YES set water time of 10 minutes the routine proceeds to step S ₁₄ when the (NO) the timer T
Start decrement of ₁₀ and step S
₁₅ in the OFF the cooking heater H ₁ and heat retention heater H ₂ to stop heating, performing a water process.

[0109] Then, the process proceeds to step S ₁₆ is followed with continued water-absorbent process, the setting of the timer T ₁₀ water time of 10 minutes has passed (T ₁₀ = 0) and it is judged whether or not was, set water time 10 min detection temperature of rice unit 6 by the center sensor 28 in step S ₁₇ again when the nO determination has not elapsed it is confirmed whether or not reduced to 60 ° C. or less, 60 ° C.
The heater H ₁ in step S ₁₈ When in the following,
By turning H ₂ ON for 7/14 duty time,
While recovering to the water absorption temperature of 60 ° C. and maintaining the set water absorption temperature of 60 ° C., until the set water absorption time of 10 minutes elapses, as shown in the characteristics of FIG. 23, an appropriate water absorption action on the white rice corresponding to the No3 level. Is performed.

[0110] On the other hand, the determination is YES in the determination in step S _16, the water-absorbing time set in correspondence to the characteristic of FIG. 23
(10 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more).

[0111] On the other hand, NO in the determination in step S _13, that is, even cook divided level set by the user at No1 (stiff) level No2 (harder and ordinary intermediate) level, No3
(Normal) if not a level, further proceeds to step S _19, it determines whether the No4 (plain and soft tortoise intermediate) level. Consequently, YES (No4) of time raising OFF the above cooking heater H ₁ and heat retention heater H ₂ at step S ₂₁ causes start to decrement the setting water for 15 minutes of the timer T ₁₅ proceeds to step S ₂₀ The temperature is stopped and the water absorption step is performed.

[0112] Then, the process proceeds to step S ₂₂ is followed with continued water-absorbent process, setting the water absorption time of 15 minutes elapsed of the timer T ₁₅ (T ₁₅ = 0) and it is judged whether or not was, set water for 15 min detection temperature of rice unit 6 by the center sensor 28 in step S ₂₃ again when the nO determination has not elapsed confirms whether or not reduced to 60 ° C. or less, 60 ° C.
The heater H ₁ in step S ₁₂ When in the following,
By turning H ₂ ON for 7/14 duty time,
While recovering to 60 ° C. and maintaining the set water absorption temperature of 60 ° C., FIG.
As shown in the characteristics of (1), an appropriate water absorbing action on white rice corresponding to the No4 level is performed.

[0113] On the other hand, the determination is YES in the determination in step S _22, the water-absorbing time set in correspondence to the characteristic of FIG. 24
(15 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C. or more) according to the characteristics shown in FIG.

[0114] On the other hand, NO in the determination in step S _19, that is, cooking divided level set by the user No1~
In the case of No4 level is neither No5 (soft turtle) level further proceeds to step S _25, incubated with and starts to decrement the setting water for 20 minutes of the timer T ₂₀ and the cooking heater H ₁ in step S ₂₆ It stops heating by the heater H ₂ to OFF, execute the water absorption process.

[0115] Then, the process proceeds to step S ₂₇ is followed with continued absorbing water process, it is determined whether or not setting water time of 20 minutes of the timer T ₂₀ has elapsed (T ₂₀ = 0), setting the water absorption time 20 min detection temperature of rice unit 6 by the center sensor 28 in step S ₂₈ again when the nO determination has not elapsed confirms whether or not reduced to 60 ° C. or less, 60 ° C.
The heater H ₁ in step S ₂₉ When in the following,
By turning H ₂ ON for 7/14 duty time,
While recovering to 60 ° C. and maintaining the set water absorption temperature of 60 ° C., FIG.
As shown in the characteristics of (1), an appropriate water absorbing action on white rice corresponding to the No5 level is performed.

[0116] On the other hand, the determination is YES in the determination in step S _27, the water-absorbing time set in correspondence to the characteristic of FIG. 25
(20 min) when has elapsed, then if the number of judgment enters willing the heater H ₁ again to step S _10, H ₂ to cook up process described above in the 14/14 Teyuti ON (Step S ₅₎
Execute Then, the heating amount is determined according to the determined total number.
The boiling process (130
(° C or higher) according to the characteristics shown in FIG.

As described above, when the process of cooking rice after an appropriate water absorption time under an effective constant water absorption temperature of 60 ° C. corresponding to each cooking level of No1 to No5 is completed, As shown in the rice cooking characteristics of FIGS. 21 to 25, the temperature of the rice cooker 6 detected by the center sensor 28 eventually becomes 130 ° C. or higher, which indicates the boiling step.

[0118] Therefore, subsequently the process proceeds to step S _30, after determining whether the temperature has actually become more 130 ° C., the optimum steaming corresponding to the cooking divided level No1~No5 in step S ₃₁ Time, 30 minutes (No1), 25 minutes (N
o2), 20 minutes (No3), 15 minutes (No4), 10 minutes (No5)
To start the muramura timer TM for setting.

[0119] Then, further proceeds to step S _32, it is determined whether the temperature of the current rice unit 6 is "steaming temperature" 110 ° C. or higher, the step S ₃₅ when the YES (110 ° C. or higher)
After turning off the heaters H ₁ and H ₂ to lower the rice cooker temperature to 110 ° C., the shoulder heater H ₃ is turned on at 9/14 duty in step S ₃₅ to evaporate the soup of the inner lid. And maintain the optimum "purple" temperature. On the other hand, when the rice cooker temperature is lower than 110 ° C
(NO) turns on the heaters H ₁ and H ₂ for a duty of 2/14 to raise the temperature of the rice cooker to the optimum “purple” temperature.

Then, subsequently, steps S ₃₆ , S ₄₀ ,
In S ₄₂ and S ₄₄ , the above-described cooking level No, respectively.
1 to No5 are determined, and the determined cooking level No is determined.
No. 1 to No. 5 "Mura characteristic" The above fluctuation time for determining the final moisture content set corresponding to FIGS.
(30 minutes), No2 (25 minutes), No3 (20 minutes), No4 (15 minutes)
Minute), step followed the course of No5 (10 min) S _37, S ₄₁ S
₄₃ , S ₄₅ and S ₄₆ , respectively, and when it is determined that each set time has elapsed, the process proceeds to step S ₃₈ to notify the completion of the cooking by a buzzer, and then the final warming step (step S ₃₉ ).

As described above, in the electric rice cooker of this embodiment,
The water absorption time in the rice cooking characteristics of the heater control microcomputer unit is arbitrary according to the plurality of different cooking levels of No1 to No5 which vary the hardness of cooked rice under a certain water absorption temperature at which a predetermined water absorption rate is obtained stably. In addition to determining the total amount of water absorption by variably setting the amount of water absorption in the rice cooker characteristics of the heater control unit, the unevenness time that determines the amount of water evaporation is determined under a constant unevenness temperature. It can be arbitrarily set according to the level. Therefore, different levels of cooked rice with different hardness, such as soft, normal, hard, etc., can be divided into two stages: the water absorption time under the constant water absorption temperature in the water absorption process of the rice cooking process and the constant water temperature in the rice cleaning process of the rice cooking process. Nomura's time 2
By controlling the combination of the two parameters to an optimum state, it is possible to realize a higher accuracy including the final moisture content than the above-described embodiments, as well as simple and high accuracy.

In particular, according to the electric rice cooker of this embodiment, the amount of water evaporation of the rice water once absorbed is further reduced as compared with the case of separately cooking by controlling the heating time and heating temperature only in the water absorption step. Can also be adjusted, so that a more accurate cooking state can be realized.

(4) Fourth Embodiment In the configuration of the electric rice cooker according to the third embodiment, two parameters of “water absorption time” in the water absorption step in the rice cooking process and “irregular time” in the spotting step are used. By changing each of them and appropriately setting a combination thereof, the cooking from hard No1 to soft No5 can be realized with high accuracy.

[0124] The similar cooking by variable two kinds of parameters is performed, for example, as shown in Fig. 28 with respect to the variable control system of "water absorption temperature" (Fig. 19) in the water absorption process of the second embodiment described above. It can also be realized by combining a variable control system of "blur temperature".

That is, in the cooking control system of this embodiment, first, the flowchart of FIG.
As shown in the water absorption characteristic diagram of FIG. 8, the water absorption process at the water absorption temperature corresponding to the set cooking level No1 to No5
(Step _{S 1 ~S 9, S 13 ~S} 2 1, S 23 ~S 31, S 33 ~
S _41, S ₄₃ ~S ₅₀₎ is executed, when the pre Ji because the set water time (10 minutes) has elapsed, then willing the heater H ₁ again to step S _11, H ₂ 14 / 14 Tuty ON
To to execute a slip number determination (step S ₁₂₎ enters the process up cooked shown in the flow chart of FIG. 28 side. Then, while adjusting the heating amount (fire control) in accordance with the determined total number at predetermined intervals, until the boiling step (130 ° C. or more), the above FIGS.
Cook according to the characteristics of 8.

As described above, when the rice cooking process has been completed through the water absorption process at an appropriate water absorption temperature corresponding to each of the cooking levels No1 to No5, the rice is eventually detected by the center sensor 28. The temperature of the rice cooker 6 becomes 130 ° C. or higher, which indicates the boiling step.

[0127] Therefore, subsequently proceeds to the step S _52, after determining whether the temperature has actually become more 130 ° C., each cook divided level in step S ₅₃ No1~No5
And unevenness is set the optimal uneven and time of 20 minutes corresponding to to start a decrement operation of the timer TM _20.

Then, subsequently, steps S ₅₄ , S ₆₂ , S ₆₈ ,
In S _74, the cooking divided level No1~No which respectively above
5 is determined, and the determined cooking level No1 to No1 is determined.
No. 1 (120 ° C.), No. 2 (115 ° C.), No. 3 (11)
0 ° C.), No. 4 (105 ° C.), and No. 5 (100 ° C.) are determined in the following steps S ₅₅ , S ₆₃ , S ₆₉ , S ₇₅ , and S _{80. 56} , S ₆₄ ,
Proceed to _{S 70, S 76, S 81} , OFF the heater H _1, H ₂
After the lowering the rice instrument temperature to the set temperature, the step _{S 58, S 66, S 72} , S 78, the shoulder heater H ₃ in S ₈₃ 9 /
The 14-duty is turned on to evaporate the soup of the inner lid and maintain the optimum setting of the temperature of the spot. On the other hand, when lower than rice device temperature is the set temperature (NO), each said heater H ₁ in step _{S 57, S 65, S 71} , S 77, S 82,
H ₂ is turned ON for 2/14 duty to raise the temperature of the rice cooker to the optimum setting “Murashi” temperature.

Then, at steps S ₅₉ , S ₆₇ , S ₇₃ ,
Proceeds to S _79, S ₈₄ that determines whether the set steaming time 20 minutes has elapsed, a complete raised cooked proceeds to step S ₆₀ when set steaming time elapses 20 minutes is determined Is notified by a buzzer, and the process proceeds to the last warming step (step _S61 ).

As described above, in the electric rice cooker of this embodiment,
The water absorption temperature in the rice cooking characteristics of the microcomputer for heater control is arbitrarily set variably according to a plurality of different cooking levels of No1 to No5 having different hardness of cooked rice, and the unevenness temperature in the rice cooking characteristics of the heater control unit. Can also be arbitrarily variably set in accordance with the plurality of different cooking levels of No1 to No5. Therefore, soft, ordinary,
Different levels of cooking rice with different hardness such as hard rice,
By controlling the combination of the two parameters of the water absorption temperature and the spotting temperature in the rice cooking process to an optimal state, it is possible to realize the simple and high accuracy.

In particular, according to the electric rice cooker of this embodiment, the amount of water evaporation of the rice water once absorbed is further compared to the method of separately cooking by controlling the water absorption time and water absorption temperature only in the water absorption process. Can also be adjusted, so that a more accurate cooking state can be realized.

It is needless to say that the same control can be realized by arbitrarily setting the combination of the water absorption temperature and the unevenness time or the combination of the water absorption time and the unevenness temperature under predetermined conditions. No.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a structure of an electric rice cooker main body according to a first embodiment of the present invention.

FIG. 2 is an enlarged plan view of a main part of the electric rice cooker main body.

FIG. 3 is an electric circuit diagram showing a configuration of a control circuit unit of the electric rice cooker.

FIG. 4 is a graph showing basic rice cooking characteristics of the electric rice cooker.

FIG. 5 is a graph showing rice cooking characteristics corresponding to the first (No1) cooking level of the electric rice cooker.

FIG. 6 is a graph showing rice cooking characteristics corresponding to a second (No2) cooking level of the electric rice cooker.

FIG. 7 is a graph showing rice cooking characteristics corresponding to a third (No. 3) cooking level of the electric rice cooker.

FIG. 8 is a graph showing rice cooking characteristics corresponding to a fourth (No. 4) cooking level of the electric rice cooker.

FIG. 9 is a graph showing rice cooking characteristics corresponding to a fifth (No5) cooking level of the electric rice cooker.

FIG. 10 is an explanatory diagram showing a lighting operation of a cooked display unit of the electric rice cooker.

FIG. 11 is a flowchart showing a display control operation of a cooked display unit of the electric rice cooker.

FIG. 12 is a flowchart showing a water absorption time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 13 is a flowchart, which is continuous from FIG. 12, showing a swing time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 14 is a graph showing rice cooking characteristics corresponding to the first (No1) cooking level of the electric rice cooker according to the second embodiment of the present invention.

FIG. 15 is a graph showing rice cooking characteristics corresponding to a second (No. 2) cooking level of the electric rice cooker.

FIG. 16 is a graph showing rice cooking characteristics corresponding to the third (No. 3) cooking level of the electric rice cooker.

FIG. 17 is a graph showing rice cooking characteristics corresponding to a fourth (No4) cooking level of the electric rice cooker.

FIG. 18 is a graph showing rice cooking characteristics corresponding to a fifth (No. 5) cooking level of the electric rice cooker.

FIG. 19 is a flowchart showing a water absorption time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 20 is a flowchart continued from FIG. 19, showing a swing time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 21 is a graph showing rice cooking characteristics corresponding to the first (No1) cooking level of the electric rice cooker according to the third embodiment of the present invention.

FIG. 22 is a graph showing rice cooking characteristics corresponding to a second (No2) cooking level of the electric rice cooker.

FIG. 23 is a graph showing rice cooking characteristics corresponding to a third (No. 3) cooking level of the electric rice cooker.

FIG. 24 is a graph showing rice cooking characteristics corresponding to the fourth (No. 4) cooking level of the electric rice cooker.

FIG. 25 is a graph showing rice cooking characteristics corresponding to a fifth (No. 5) cooking level of the electric rice cooker.

FIG. 26 is a flowchart showing a water absorption time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 27 is a flowchart continued from FIG. 26, showing a swing time control operation corresponding to the cooking level of the electric rice cooker.

FIG. 28 is a flowchart continued from FIG. 19, showing a swing time control operation corresponding to the cooking level of the electric rice cooker according to the fourth embodiment of the present invention.

FIG. 29 is a graph showing a heating amount control characteristic during rice cooking in a conventional electric rice cooker.

[Explanation of symbols]

1 is an outer case, 5 is an inner container, 6 is a rice cooker 6, 22 is an operation board, 23 is a microcomputer, 29 is an AC power source, 3
7,38,39 transistors, is cooked separately switch 44, 53 is a liquid crystal display unit, H ₁ is the main heater, H ₂ is kept heater, No1～No5 is the level display unit divided cook.

Claims (5)

(57) [Claims] 1. An electric rice cooker comprising: a rice cooker for storing rice and water; a rice cooker for heating the rice cooker; and a temperature sensor for detecting the temperature of the rice cooker. A plurality of different cooking states differently differing from each other; a cooking state setting means for arbitrarily setting water absorption states; a water absorption temperature control means for maintaining a water absorption temperature at a predetermined constant temperature set in advance; And a water absorption time setting control means for setting and controlling a predetermined time according to the cooking state set by the cooking state setting means under a set constant water absorption temperature. vessel. 2. An electric rice cooker comprising: a rice cooker for storing rice and water; a rice cooker for heating the rice cooker; and a temperature sensor for detecting the temperature of the rice cooker. A plurality of different cooking states differently differing from each other; a cooking state setting means for arbitrarily setting water absorption states; a water absorption temperature control means for maintaining a water absorption temperature at a predetermined constant temperature set in advance; Under the set constant water absorption temperature, water absorption time setting control means for setting and controlling to a predetermined time according to the cooking state set by the cooking state setting means, and the spotting temperature is preset. Temperature control means for maintaining a predetermined constant temperature, and a plurality of types of cooking conditions set by the cooking condition setting means under the predetermined cleaning temperature for the duration of the cleaning. At a given time according to An electric rice cooker provided with a spot-time setting control means for setting and controlling the interval. 3. An electric rice cooker comprising: a rice cooker for storing rice and water; a rice cooker for heating the rice cooker; and a temperature sensor for detecting the temperature of the rice cooker. A plurality of different cooking states differently differing from each other; a cooking state setting means for arbitrarily setting water absorption states; a water absorption temperature control means for maintaining a water absorption temperature at a predetermined constant temperature set in advance; Under the set constant water absorption temperature, water absorption time setting control means for setting and controlling to a predetermined time according to the cooking state set by the cooking state setting means, and the unevenness time is set in advance. And a plurality of different cooking states set by the cooking state setting means under the previously set constant cleaning time. Predetermined temperature according to An electric rice cooker provided with spot temperature setting control means for setting and controlling each time. 4. An electric rice cooker comprising: a rice cooker for storing rice and water; a rice cooker for heating the rice cooker; and a temperature sensor for detecting the temperature of the rice cooker. A plurality of different cooking states differently differing in cooking state; a cooking state setting means for arbitrarily setting water absorption time; a water absorption time control means for maintaining a water absorption time at a predetermined predetermined time in advance; Under a set constant water absorption time, water absorption temperature setting control means for constantly setting and controlling to a predetermined temperature according to the cooking state set by the cooking state setting means, and setting a spotting time in advance. And a plurality of types of cooking set by the cooking state setting means under the predetermined setting of the cleaning temperature. Predetermined according to the state An electric rice cooker provided with a spot temperature setting control means for constantly setting and controlling the temperature of the rice cooker. 5. An electric rice cooker comprising: a rice cooker for storing rice and water; a rice cooker for heating the rice cooker; and a temperature sensor for detecting a temperature of the rice cooker. A plurality of different cooking states differently differing in cooking state; a cooking state setting means for arbitrarily setting water absorption time; a water absorption time control means for maintaining a water absorption time at a predetermined predetermined time in advance; Under a set constant water absorption time, water absorption temperature setting control means for constantly setting and controlling a predetermined temperature according to the cooking state set by the cooking state setting means, and setting the spot temperature in advance. Temperature control means for maintaining a predetermined predetermined temperature, and a plurality of types of cooking set by the cooking state setting means under the predetermined temperature of the predetermined time. Predetermined according to the state An electric rice cooker provided with a spotting time setting control means for constantly setting and controlling the time.