JP2768405B2 - rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker such as an ordinary household jar rice cooker.

[0002]

2. Description of the Related Art Conventionally, 1.8 liters, 1.5 liters,
In a rice cooker for cooking 2.0 liters, the minimum amount of cooked rice is
In a rice cooker for cooking 360 ml (2 go) or 1.0 liter, the minimum amount of cooked rice is set to 180 ml (1 go). In other words, the ratio between the maximum amount and the minimum amount of rice cooking capacity is at most
It is about 5.5. In recent years, rice consumption has become smaller than before, and a small amount is cooked daily, but in many cases, a user selects a rice cooker with a large cooking capacity in preparation for a visitor. Therefore, the wider the range from the maximum amount to the minimum amount of rice cooking capacity, the higher the practicality. However, in the past, for example, a rice cooker capable of cooking 0.5 go of rice, which is equivalent to one serving at a time, is almost limited to a small cooker of 2 go or 3 go, while the maximum amount of rice cooked is Is larger, the minimum amount of cooked rice is 2 as described above.
In the case of a rice cooker, there was a problem that restrictions were increased when selecting a rice cooker.

[0003] It is well known that the hardness of rice is affected by the degree of water addition. In general, rice of appropriate hardness is about 2.3 times the weight of raw rice before cooking. For example, when 1500 g (equivalent to about 10 go) of rice is cooked, the weight of the rice is 1500 g × 2.3 = 3450 g. In order to add or remove water to achieve this state, it is necessary to add the amount of evaporation to the increase in weight.
Then, 3450g of rice-1500g of raw rice + 100g of evaporation = 2050
g, so we need to add 2050 ml of water to 1500 g of rice. In this way, for each cooking capacity from the minimum to the maximum, the water level is determined so that the weight of rice is about 2.3 times the weight of rice. Lines are formed.

[0004] On the other hand, since the water adjustment performed by the user is performed with reference to the water level line of the pot, an error in water adjustment is an error in the height of the water level. Since this error is an error in the water level, an error occurs under almost the same conditions at the time of the minimum amount and the maximum amount. That is, if an error with respect to the water level line occurs at ± 1 mm, an error of ± 1 mm can occur with the same probability at the minimum amount and the maximum amount.

[0005] In a conventional rice cooker pot, the inclination of the side surface is almost the same from 0 to 10 ° from the maximum amount to the minimum amount of the rice cooking capacity. In such a conventional pot, when the actual water level is 1 mm lower than the ideal water level at the time of the maximum amount of rice cooking, if the water level is 35 ml less, the actual water level is at the ideal water level when the minimum amount of rice is cooked. If it is 1 mm lower than the upper part of the pot and the lower side, since the inner diameter of the inclined portion is different, it is slightly smaller than the maximum amount of 35 ml, for example, 30 ml.
There is a shortage of water level. In this case, the hardness of the rice is as follows. First, when cooking the maximum amount (10 go) rice, 1500g of rice + 2050ml of water (100ml of which is evaporated)-error
35ml = rice 3415g, cooked weight ratio is 3415g
÷ 1500g = 2.277. On the other hand, when cooking the minimum amount (2 go) of rice, 300 g of rice + 490 ml of water (100 ml of which is evaporated)-30 ml of error = 660 g of rice, and the weight ratio after cooking is 660 g / 300 g = 2.20. As described above, when there is a similar error in the water level height, the influence on the cooked rice is greater when the minimum amount of rice is cooked than when the maximum amount of rice is cooked.

[0006] When the hardness of rice is expressed as a weight ratio of cooked rice to cooked rice, 2.2 to 2.4 is a preferred hardness without any trouble, and 2.25 to 2.35 is more preferable. On the other hand, if it is 2.2 or less, it will be too hard, and if it is 2.4 or more, it will be too soft.

As described above, in the above-mentioned conventional rice cooker, when the cooking capacity is particularly small, the cooked state tends to vary due to an error in the water level, but in consideration of this point,
Conventionally, the minimum amount has been set to 1/6 or more of the maximum amount.
In other words, the maximum amount of the rated cooking capacity is 3, 5, 5.5, 8.3.
In the case of 10 go rice cookers, the minimum amount is 0.5 go,
The ratio was set to 1 go, 2 go, 2 go, and the ratios were 1/6, 1 / 5.5, 1 / 4.15, and 1/5, respectively.

[0008]

As described above, in the conventional rice cooker, the inclination of the side surface of the pot is almost the same from 0 to 10 ° from the maximum amount to the minimum amount of the rice cooking capacity. There has been a problem that the cooked state tends to vary due to an error in water addition and subtraction during cooking. And from this, there was a problem that the minimum range of the rice cooking capacity was narrow because the minimum amount of the rice cooking capacity was set to 1/6 or more of the maximum amount.

[0009] The present invention is intended to solve such problems, and even when the rice cooking capacity is small, it is difficult for the variation in water addition to have an effect on the finished rice to be cooked. It is an object of the present invention to provide a rice cooker capable of expanding the range of the rice cooker.

[0010]

In order to achieve the above object, a rice cooker according to the present invention has a pot in which rice and a predetermined amount of water are added to the rice, and a rice and water in the pot. And the side shape of the pot is such that the relationship between the diameter A of the intermediate rice cooking capacity at the water level and the diameter B of the inner bottom surface of the pot is B <(2/3) A. In addition, the diameter of the inner circumference of the pot becomes smaller toward the bottom, and the minimum cooking capacity is set to 1/8 or less of the maximum cooking capacity, and the maximum cooking capacity and the minimum cooking capacity are set on the inner surface of the pot. And forming a water level line indicating a water level height of the rice cooking capacity between them, and an amount of water per unit height from the water level height of the intermediate rice cooking capacity to the water level height of the minimum rice cooking capacity is determined from the water level height of the maximum rice cooking capacity. Less than the amount of water per unit height up to the water level of the intermediate cooking capacity One in which the.

[0011]

In the rice cooker according to the present invention, the water level is adjusted based on the water level line on the inner surface of the pot. The lower the water level, the smaller the amount of water per unit height, and the intermediate rice cooking capacity on the side of the pot. A at the water level and the diameter B at the bottom of the pot
And B <(2/3) A, the change in the water amount according to the water level height error, particularly from the water level height of the intermediate cooking volume to the water level height of the minimum rice cooking volume, is not enough. Less. Thus, even when the rice cooking capacity is small,
The influence of the variation in water level due to the error in the water level on the cooked rice is reduced, and the range of the amount of rice that can be cooked can be expanded. That is, it is possible to set the minimum rice cooking capacity to an amount equal to or less than 1/8 of the maximum rice cooking capacity, thereby reducing restrictions when the user selects a rice cooker.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of the rice cooker according to the present invention will be described.
This will be described with reference to the drawings. In FIG. 2, reference numeral 1 denotes a rice cooker main body, and the rice cooker main body 1 has an outer frame 2 forming an appearance thereof.
And a bottom plate 3 and an inner frame 4 serving as a pan accommodating portion provided in the outer frame 2. The outer frame 2 and the bottom plate 3 are formed members made of a plastic material such as polypropylene. On the other hand, the inner frame 4 is made of a metal material such as an aluminum material. For example, after pressing an aluminum plate,
Manufactured by alumite treatment. And outer frame 2
Is formed integrally with a substantially cylindrical side frame portion having open upper and lower surfaces, and an upper frame portion 2b extending over the entire periphery protruding inward from the upper portion of the side frame portion. The bottom plate 3 is fixed so as to cover the lower surface opening. On the other hand, the inner frame 4 is formed in a bottomed cylindrical shape with an open upper surface. A flange portion 5 is formed on the upper portion of the inner frame 4 so as to protrude horizontally outward, and an outer peripheral portion of the flange portion 5 is bent downward. The inner frame 4 is fixed to the outer frame 2 in a state where the inner frame spacer 6 fitted in the flange portion 5 is placed on the upper frame portion 2b of the outer frame 2.

The inner frame spacer 6 sandwiched between the outer frame 2 and the inner frame 4 and supporting the inner frame 4 has higher heat resistance and mechanical strength than polypropylene, which is a material of the outer frame 2. Made of plastic material such as polyamide,
It is formed in a substantially annular shape. Then, the inner frame spacer 6
Is fitted on a stepped seat portion 7 formed over the entire inner periphery of the upper frame portion 2b of the outer frame 2. Also, the locking claw portions 8 formed at several places of the inner frame spacer 6 are engaged with the locking receiving portions 9 formed on the inner peripheral portion of the upper frame portion 2b, respectively. The spacer 6 is fixed to the outer frame 2.

Reference numeral 11 denotes a handle for carrying the rice cooker main body 1. The handle 11 is formed in a substantially U-shape from a plastic material such as polypropylene, and both ends thereof are respectively provided on upper portions on both right and left sides of the outer frame 2. It is pivotally mounted and rotatably supported by the outer frame 2.

Reference numeral 31 denotes a pan as a container. The pan 31 is formed of an aluminum material as a main body and has a bottomed cylindrical shape with an open upper surface. The pot 31 accommodates rice and water to be cooked therein and is removably accommodated in the inner frame 4. In addition, a flange-shaped handle portion 32 located above the flange portion 5 of the inner frame 4 is formed at an upper portion of the pan 31.

As shown in FIG. 1, a water level line 33 indicating the rice cooking capacity is formed at a predetermined position on the inner surface of the pot 31. This water level line 33 is the maximum amount of the rated cooking capacity
It has a graduation indicating 5.5 graduations and a graduation indicating a minimum of 0.5 grading, and graduations indicating an intermediate amount are provided at intervals between these two graduations. The scale indicating the intermediate amount may be provided at intervals of 0.5. In addition, in the water level line 33 shown in FIG.
5.5 go, the minimum scale is 0.5 go, and the minimum scale is 1/11 of the maximum scale, but it is not limited to this. However, it is preferable that the water level line be provided with the minimum amount being set to 1/8 or less of the maximum amount. For example, the maximum amount is 5.5, 8.3
In the case of 10 go, the minimum amount is set to 0.5 go, 1 go, 1 go or less respectively. As explained earlier, rice with the appropriate hardness is generally about 2.3 times the weight of raw rice before cooking, so each rice cooked from the minimum amount to the maximum amount The capacity is adjusted so that the weight of rice is about 2.3 times the weight of rice, and a water level line 33 is formed on the inner surface of the pot 31 as a guide for the adjustment.

When the pot 31 is manufactured, the pot 31 is formed into a predetermined shape by die casting or press molding using aluminum or the like as a material, and a primer layer is formed on the inner surface of the pot 31 with PTFE resin. further,
A predetermined water level line 33 is printed on the primer layer with a fluorine-based resin of a different color from that of the primer layer by pad printing or the like, and then a top layer of PTFE resin is formed on the upper side thereof and fired. Thus, a coating layer having non-adhesiveness and colored with the water level line 33 is formed on the inner surface of the pan 31. The outer surface of the pot 31 is also coated with a fluorine-based or silicone-based coating.

The side shape of the pot 31 is such that the inclination angle α with respect to the vertical plane is 0 to 10 ° between the water level height H1 at the time of the maximum amount of rice cooking and the water level height at the time of the intermediate amount rice cooking, The inclination angle β is 10 to 45 ° between the water level height and the water level height H2 at the time of the minimum amount of rice cooking, and is formed in a shape satisfying the relationship β> α. At the same time, the side shape of the pot 31 is the diameter A at the water level and the diameter B of the inner bottom surface of the pot 31 when cooking middle amount rice.
Is about B <(2/3) A, and the diameter of the inner periphery of the pot 31 is reduced toward the bottom.

A space 34 for radiant heating is formed between the inner surface of the inner frame 4 and the outer surface of the pot 31 accommodated therein. In the space 34, the distance C between the upper surface of the inner surface of the inner frame 4 and the upper surface of the outer surface of the pot 31 is 0.5 to 2 mm, and the space C becomes larger as it goes downward.

A bulging portion 36 bulging upward is formed in the center of the bottom surface of the inner frame 4, and an opening 37 is formed in the upper surface of the bulging portion 36. In addition, a rice cook heater 38 such as a sheath heater which is a rice cooker for radiantly heating the pot 31 is provided below the outer bottom of the pot 31 around the inner bottom surface of the inner frame 4. . The rice cooker 38 has a heat generating portion at a position facing the bottom of the pot 31. On the other hand, the pot 31 is formed such that a material thickness t1 of a portion of the bottom portion facing the rice cooker 38 is thicker than other portions.

A plate support 39 made of a steel plate is fixed on the inner bottom surface of the inner frame 4 between the bulging portion 36 and the rice cooker 38, and is supported from below by the plate support 39. In addition, a heater plate 40 made of an aluminum material is provided. This heater plate 40
The pot 31 which is located above the rice cooking heater 38 and is accommodated in the inner frame 4 is placed thereon. Also, heater plate
On the outer peripheral portion of 40, a rising portion 41 bulging upward along the rising of the outer peripheral portion of the outer bottom surface of the pot 31 is formed, and the interval D between the rising portion 41 and the pot 31 is 0.5 to It is set to 1.5mm. Further, a gap 42 for passing radiant heat from the rice cooker 38 is formed between the outer periphery of the heater plate 40 and the inner side surface of the inner frame 4.

A support plate 46 is fixed below the bottom of the inner frame 4, and a back plate 47 is fixed below the support plate 46. On the back plate 47, a pan sensor 48 serving as a temperature detecting means is provided so as to be vertically movable and urged upward by a spring 49.
The pot sensor 48 projects upward through the opening 37 of the inner frame 4 and resiliently contacts the center of the outer bottom surface of the pot 31. And the pan sensor 48 is attached to the heat-sensitive plate
Built-in temperature sensing element such as thermistor for temperature detection. A unit case holder 50 is fixed below the support plate 46 and the back plate 47. A control board 52 is attached to the lower side of the unit case holder 50 by a unit case 51. This control board 52
It forms a power supply circuit and the like for the rice cooking heater 38, and also includes a pot switch 53. The pot switch 53 is linked to a pot sensor 48 via a switch lever 54, and detects the presence or absence of the pot 31 by the vertical movement of the pot sensor 48. Further, a code reel 56 for winding a power cord is provided below and below the bottom plate 3. On the other hand, an operation / display board 57 is provided between the side surfaces of the inner frame 4 and the outer frame 2 at a position in front of the inner frame 4. This operation
The display substrate 57 is supported by an operation panel 58 attached to the front surface of the outer frame 2 and includes various operation units and a display unit.

Reference numeral 61 denotes a lid for opening and closing the top opening of the rice cooker main body 1. The lid 61 is rotatably supported at the upper rear side of the outer frame 2 by a hinge shaft 62 in the left and right direction. The hinge shaft 62 is urged in the opening direction by a hinge spring 63 provided on the hinge shaft 62. The lid 61 is held closed by the clamp device 64 against the hinge spring 63. This clamping device 64
A clamp body 65 provided on the lid 61 side is detachably engaged with a locking projection 66 integrally formed on the inner frame spacer 6 on the rice cooker body 1 side, and this engagement is released. A clamp button 67 is provided on the upper surface of the lid 61.

The lid 61 is composed of an outer lid 71 and the outer lid 71.
Back plate 72 fixed to the lower side, a radiator plate 73 made of an aluminum member fixed to the lower side of the back plate 72, and detachable via an inner lid holder 74 below the radiator plate 73. It consists of a locked inner lid 75. The inner lid 75 is made of an aluminum member, and covers the opening on the upper surface of the pan 31 so as to be freely opened and closed. A seal packing 76 is provided between the outer peripheral portion of the heat radiating plate 73 and the back plate 72 so as to be in close contact with the handle 32 of the pan 31 when the lid 61 is closed. Further, a lid heater 77 including a code heater or the like is provided on the back surface of the heat sink 73. Further, the lid 61 is provided with a steam hole 78.

Next, the operation of the above configuration will be described. To cook rice, first put rice and water in the pot 31. At this time, water is adjusted by using the water level line 33 as a guide so that an appropriate amount of water according to the amount of rice is put into the pot 31. Next, after this pot 31 is accommodated in the inner frame 4 of the rice cooker main body 1, the lid 61 is closed. Then, in the rice cooking operation, the rice cooker 38, which is cut off and controlled based on the temperature of the pan 31 detected by the pan sensor 48, etc., heats the pan 31 in a predetermined pattern as shown in FIG. In FIG. 4, the upper graph shows the temperature detected by the pan sensor 48, and the lower graph shows the output (heating amount) of the rice cooker 38. First, a preheating step for promoting water absorption of rice is performed for a predetermined time until the point a. Next, a boiling heating process of bringing water to a boil by strong heating is performed. And
When boiling is detected from the detected temperature or its gradient (time point b), the process proceeds to a boiling continuous heating process in which the amount of heating is reduced and boiling is continued for a sufficient time. Further, when the detected temperature reaches a predetermined temperature of 100 ° C. or more due to the inside of the pot 31 being in a dry-up state, the time point c is cooked, the rice cooker 38 is turned off, and the process shifts to the spotting process. I do. Cooking rice is performed in this manner. As will be described in detail later, the rice cooking capacity is automatically determined in the preheating step, and the heating amount in the boiling heating step and the boiling continuous heating step is adjusted accordingly.

As described above, in recent years, rice consumption has become smaller than before, and a small amount is cooked daily, but in preparation for a visitor or the like, the user needs to cook rice with a large cooking capacity. In many cases, a vessel is selected. Therefore, the wider the range from the maximum amount to the minimum amount of rice cooking capacity, the higher the practicality. However, conventionally, for example, it is equivalent to one serving at a time
A rice cooker that can cook 0.5 go of rice is almost limited to a small cooker with a maximum of 2 go or 3 go of rice, while a rice cooker with a larger maximum of cook is as described above. Since the minimum amount of capacity was two or one, there was a problem that restrictions were increased when selecting a rice cooker. On the other hand, in the rice cooker of the embodiment, the range of the amount of rice that can be cooked is limited.
The range is wide from 0.5 go to 5.5 go, improving the practicality.

The expansion of the range of rice cooking capacity is made possible by the shape of the pot 31. That is, the pot of the conventional rice cooker, the inclination of the side is about the same 0 ~ 10 ° slope from the maximum amount to the minimum amount of rice cooking capacity, whereas the rice cooker of the present embodiment, In the 31 side shapes, the water level height at the time of the minimum amount of cooking is smaller than the inclination angle α between the water level height H1 at the time of the maximum amount of rice cooking and the water level height at the time of the intermediate amount rice cooking. Since the angle of inclination β up to H2 has been increased, below the water level when cooking intermediate amounts of rice,
As it goes down, the diameter of the inner circumference becomes smaller than before.
Therefore, the smaller the cooking capacity, the smaller the change in water quantity according to the water level height error than in the conventional rice cooker, and the less the variation in water level due to the water level height error affects the cooked rice. Become.

In this way, by setting the shape of the pot 31, even when the rice cooking capacity is small, the water amount error in the water level adjustment based on the water level line 33 is suppressed, and the influence of the variation of the water level on the cooked rice comes out. Therefore, even if the minimum amount is set smaller than before, the water can be adjusted without practical problems. That is, even when the minimum amount is smaller than the conventional case, the error of water adjustment is only about the same as the conventional case. For example, if the maximum amount is 8.3 and the minimum amount is 1 and the ratio of both is 1 / 8.3 and 1/8 or less,
Water can be adjusted without any trouble.

Therefore, the range of the amount of rice that can be cooked can be expanded, and when the user selects a rice cooker in consideration of usability,
The selection can be made in consideration of only the maximum amount, which can reduce restrictions when selecting a rice cooker.

The fact that only the inclination angle β at the lower side of the pan 31 is increased and the inclination angle α at the upper side of the pan 31 is reduced is that the inner volume of the pan 31 is increased without increasing the diameter of the entire pan 31. This is advantageous in that a large value can be secured. That is, in order to suppress the water addition error, the inclination angle of the entire side surface of the pan may be increased, but the inner volume of the pan will be smaller than the diameter of the entire pan.

Further, as described above, when the minimum amount is reduced and the range of the amount of rice that can be cooked is expanded, in particular, the heating pattern during rice cooking can be optimized so that rice can be cooked in a small amount.
As shown in Table 1, a small-quantity optimal course (b) may be set in addition to the normal course (a) so that the user can appropriately select both of them. Table 1 shows that the maximum amount of cooked rice is 8.
An example is shown in which the total amount is 3 go (1.5 liters) and the minimum amount is 1 go. In any of the courses, the large, medium, and small rice cooking capacity is automatically determined in the preheating process. This determination is made based on a rise in the temperature detected by the pot sensor 48 within a predetermined time. The smaller the rise, the greater the rice cooking capacity. Then, as the cooking capacity of rice is smaller, the amount of heating in the boiling heating step and the boiling continuous heating step is reduced.

[0032]

[Table 1]

In the normal course, a small capacity division
In contrast to 0.5 to 3 go, in the small quantity optimal course, this is divided and 0.5 to 1.5 go to small capacity, 1.5 to 3 go to medium capacity, and when cooking rice capacity is small, More appropriate heating can be performed according to the cooking capacity of rice. Of course, when the cooked rice volume is 0.5 to 3 go, the amount of heating is reduced as a whole as compared with the case of 3 go or more.

That is, when the user cooks a small amount of rice, in particular, about 0.5 to 3 go, the user can more appropriately set the heating related to the completion of cooking by selecting the optimal small amount course.

It should be noted that the present invention is not limited to the above embodiment, and various modifications can be made. For example,
In the above-described embodiment, the inclination angle of the side surface of the pot 31 is changed at the water level position at the time of cooking the intermediate amount of rice, but the present invention is not particularly limited to this. For example, in the case of a rice cooker that cooks 10 sets, the position at which the inclination angle is changed may be the water level height when the cooking capacity is 7 sets or the water level height when the cook capacity is 3 sets. . In short, the diameter of the inner circumference of the pot is the same as that of the water level when the maximum amount of rice is cooked. Should also be clearly smaller. In other words, in the conventional rice cooker, the inclination of the side of the pot is almost the same from the water level at the time of the minimum amount of rice to the water level at the time of the maximum amount of rice, and the diameter of the pot does not decrease significantly on the way. No, the diameter decreases in proportion to the height, but in the present invention,
Since the inclination angle changes in the middle of the side of the pot, the diameter of the inner circumference of the pot at the height of the water level when cooking the maximum amount of rice and the diameter of the inner circumference of the pot at the height of the water level when cooking the minimum amount of rice are high. The diameter gradually decreases in the middle, not proportionally. As long as the pot has such a shape, the pot is not limited to the pot 31 of the embodiment. Further, the side surface shape of the pot is not limited to a linear broken line having a cross section as in the above embodiment, but may be a smooth curved surface.

[0036]

According to the rice cooker of the present invention, the side surface shape of the pot in which a water level line indicating the maximum rice cooking capacity, the minimum rice cooking capacity and the water level of the rice cooking capacity between them is formed on the inner surface is the water level of the intermediate rice cooking capacity. The relationship between the diameter A at the height position and the diameter B of the inner bottom surface of the pot becomes B <(2/3) A, and the diameter of the inner circumference of the pot becomes smaller toward the bottom surface. Because the water volume per unit height from the water level height of the rice cooking capacity to the water level height of the minimum rice cooking volume is smaller than the water volume per unit height from the water level height of the maximum rice cooking volume to the water level height of the intermediate rice cooking volume. Even when the rice cooking capacity is small, it is possible to suppress the water amount error in water level adjustment using the water level line as a guide, it is difficult for the variation in water level to affect the cooked rice, and set the minimum rice cooking capacity smaller than before. Also a practical obstacle Will be able to Ku Mizukagen,
Thereby, the range of the amount that can be cooked can be expanded. By setting the minimum cooking capacity to 1/8 or less of the maximum cooking capacity, the practicality is improved, and when the user selects a rice cooker in consideration of convenience, only the maximum cooking capacity is considered. Can be selected to reduce restrictions when selecting a rice cooker.

[Brief description of the drawings]

FIG. 1 is a sectional view of a pot showing one embodiment of the rice cooker of the present invention.

FIG. 2 is a sectional view of the whole of the same.

FIG. 3 is a cross-sectional view of the vicinity of the inner frame spacer.

FIG. 4 is a graph showing a heating pattern during rice cooking.

[Explanation of symbols]

31 Pot 33 Water level line 38 Rice cooker (rice cooker heating means) H1 Water level height of maximum rice cooking capacity H2 Water level height of minimum rice cooking capacity A Diameter of water level height of middle rice cooking capacity on side of pot B B Inner bottom of pot Diameter of

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-171049 (JP, A) JP-A-2-280718 (JP, A) JP-A-63-71218 (JP, A) JP-A-58-58 195517 (JP, A) Fully open 1988-46023 (JP, U) (58) Field surveyed (Int. Cl. ⁶ , DB name) A47J 27/00-27/64

Claims (1)

(57) [Claims] 1. A pot for putting rice and a predetermined amount of water with respect to the rice, and a rice-cooking heating means for heating the rice and water in the pot, wherein the side surface of the pot has an intermediate cooking capacity. The relationship between the diameter A at the water level and the diameter B of the inner bottom surface of the pot is B <(2
/ 3) With the relationship of A, the diameter of the inner circumference of the pot is reduced toward the bottom, and the minimum rice cooking capacity is set to 1/8 or less of the maximum rice cooking capacity. A water level line indicating the maximum rice cooking capacity, the minimum rice cooking capacity and the level of the rice cooking capacity in between is formed, and the water amount per unit height from the water level height of the intermediate rice cooking capacity to the water level height of the minimum rice cooking capacity is the maximum. A rice cooker characterized by having a configuration in which the amount of water per unit height from the water level of the rice cooking capacity to the water level of the intermediate rice cooking capacity is smaller than the water level.