JP2814915B2 - 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 warming apparatus such as a jar rice cooker.

[0002]

2. Description of the Related Art In a conventional cooked rice warmer, cooked rice is kept at a constant temperature during warming. For example, many jar rice cookers have a heat retention temperature of about 72 ° C., which is said to cause little deterioration of cooked rice due to storage.

[0003] However, in the above configuration, the heat retention temperature is relatively high.
There was a problem that yellow (brown) discoloration and a peculiar odor began to be emitted.

[0004] As one of the methods for solving the above-mentioned problem, in a cooked rice insulated container for keeping cooked rice at a predetermined temperature, a first method is to set the temperature of the cooked rice to a temperature in the range of 70 to 74 ° C during the time when the lid is opened and closed. Two types of temperature zones are provided: a warming temperature and a second warming temperature for setting the warming temperature in the long time period of the lid closed to a predetermined temperature within a range of 66 to 70 ° C., and selecting them manually or by using a timer. It has been known. However, although this method slightly suppresses the deterioration of cooked rice due to the heat retention during the long lid closed time, the second heat retention temperature zone has a high possibility that the putrefactive bacteria will proliferate and cannot be kept warm for a long time by the second heat retention temperature. There was a problem.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve this problem, and it is an object of the present invention to provide a cooked rice incubator capable of keeping rice cooked for a long time while suppressing deterioration of cooked rice and suppressing the growth of putrefactive bacteria. The purpose of.

Another object of the present invention is to provide a cooked rice warmer that more effectively suppresses the growth of putrefactive bacteria and the deterioration of cooked rice.
The purpose of.

It is a third object of the present invention to provide a cooked rice warmer in which a user can change to a deterioration suppressing and warming setting during a long lid closing time period.

A fourth object of the present invention is to provide a cooked rice warmer in which, if a desired time is set, the rice is prevented from deteriorating during warming and the temperature rises to a normal warming temperature during the set time.

[0009]

In order to achieve the first object, according to a first means of the present invention, a lid which can be opened and closed,
A container for storing cooked rice, heating means for heating the cooked rice in the container, temperature detecting means for sensing the temperature of the cooked rice in the container, and control means for controlling the heating means based on the temperature detected by the temperature detecting means. The control means has three levels of warming temperatures as a warming temperature after cooking, a normal warming temperature, a low warming temperature lower than the normal warming temperature, and a high warming temperature higher than the normal warming temperature. is there.

In order to achieve the second object, the second means of the present invention further comprises, in addition to the first means, a normal heat-retention temperature of 70 to 74 ° C., a low-temperature heat-retention temperature of 55 to 70 ° C. The heat retaining temperature is in the range of 75 to 95 ° C.

According to a third aspect of the present invention, in addition to the above-mentioned first or second means, a cycle heating method in which a high temperature keeping temperature and a low temperature keeping temperature are repeated at regular intervals. And a cycle heating start means for starting and stopping the heating.

In order to achieve a fourth object, the fourth means of the present invention has a cycle heating time setting timer for setting a time for performing cycle heating, in addition to the first to third means, After the end of the timer setting time, the temperature shifts to the normal warming temperature.

[0013]

According to the first means, the deterioration of cooked rice is suppressed by the low temperature keeping temperature, and the proliferation of putrefactive bacteria is suppressed by the high temperature keeping temperature. Furthermore, by adding a normal heat-retention temperature and using the three levels of heat-retention temperatures in combination, it is possible to provide a cooked rice warmer capable of keeping the heat for a long time while suppressing the deterioration of the cooked rice and the proliferation of spoilage bacteria.

[0014] In addition, the second means makes it possible to more effectively suppress the growth of putrefactive bacteria while suppressing the deterioration of cooked rice.

According to the third means, the user can select the deterioration suppressing and keeping heat while the cooked rice is not eaten for a long time.

[0016] Further, the fourth means can set a deterioration suppression heat retention time, and can provide a cooked rice warmer which is heated to a normal heat retention temperature when it is desired to eat.

[0017]

【Example】

(Embodiment 1) A first embodiment of the present invention will be described below with reference to the drawings. In this embodiment, an example is shown in which the heat retention technology is applied to an IH jar rice cooker.

In FIG. 1, 1 is a main body of the device, 2 is an openable lid, 3 is an inner frame for storing a container 4 for storing cooked rice,
Is an inner lid, 6 is a heating means comprising a coil or the like for heating the container 4, 7 is a temperature detecting means for detecting the temperature of the cooked rice in the container 4,
8 is a lid heater for heating the inner lid 5, 9 is a temperature detecting means for detecting the temperature of the inner lid 5, 10 is a warming heater for heating the container 4 at the time of warming, and 11 is a temperature detected by the temperature detecting means 7 and 9. Heating means 6, lid heater 8, and heat retaining heater 10
Is a control means for controlling the electric power input to the container, 12 is a radiator plate for radiating and cooling the container 4, and 13 is an operation panel unit. Also,
Reference numeral 14 denotes a display unit on the operation panel unit 13, reference numeral 15 denotes a rice cooking start key, and reference numeral 16 denotes cycle heating start means for starting and stopping cycle heating in which a high temperature keeping temperature and a low temperature keeping temperature are repeated at regular intervals. Reference numeral 17 denotes a cycle heating time setting timer for setting the time for performing the cycle heating. After the set time of this timer is completed, the temperature is automatically kept at the normal temperature.

Then, the control means 11 controls the warming temperature after the rice cooking, such as a normal warming temperature of 70 to 74 ° C, a low warming temperature of 55 to 70 ° C lower than the normal warming temperature, and a high warming temperature higher than the normal warming temperature. It has three levels of heat retention temperature of 75 to 95 ° C.

The operation of the jar rice cooker configured as described above will be described with reference to the temperature change in FIG. 2 and the flowchart in FIG. First, after the rice cooking is completed, the normal heat retention is started, and the temperature of the container 4 is set to about 72 ° C. by the control means 11 by the heating means 6, the lid heater 8, the heating means of the heat retention heater 10, and the cooling means of the radiator plate 12. (A in FIG. 2). The internal temperature of the container 4 is detected by temperature detecting means 7 and 9. Here, when the cycle heating start means 16 on the operation panel section 13 is pressed, the mode shifts to the intermittent heating setting, and the internal temperature of the container 4 becomes about 60
℃, and 3 hours after the start of cooling
Is heated for a certain period of time so that the internal temperature becomes about 75 ° C. (A in FIG. 2). This operation is repeated by the cycle heating start means 1
6 is repeated until the cycle heating start means 16 is stopped by pressing the cycle heating start means 16 again (c in FIG. 2).

Here, in this embodiment, in the cycle heating, the temperature is set to 75 ° C. three hours after the start of cooling. This will be described with reference to FIG.
FIG. 3 shows the time required for the spores of B. stearothermophilus (Type Strain) to germinate and start to grow normally at 60 ° C., a liquid medium (NSMP), which is more favorable for the bacteria than cooked rice. FIG. According to this, it can be seen that when bacteria are mixed in the jar rice cooker from outside, the heat retention time at 60 ° C. is at least 3 hours. As for the heating conditions for preventing the growth of bacteria, it can be seen from Table 1 that the cooked rice is at least 75 ° C. for 10 minutes.

[0022]

[Table 1]

As described above, according to this embodiment, as the heat retention temperature after cooking rice, the normal heat retention temperature (70 to 74 ° C.) and the low heat retention temperature (55 to 70 ° C.) lower than the normal heat retention temperature.
And a high heat retention temperature higher than the normal heat retention temperature (75 to
95 ° C.), and a cycle heating start means for starting and stopping the cycle heating in which the high temperature keeping temperature and the low temperature keeping temperature are repeated at regular intervals, and keeping the temperature in the long lid closed time zone. It is possible to provide a cooked rice warmer capable of suppressing deterioration of cooked rice and propagation of spoilage bacteria for a long time.

(Embodiment 2) Hereinafter, a second embodiment of the present invention will be described with reference to FIG. 5 is different from the configuration in FIG. 1 in that a cycle heating time setting timer 18 is provided in the operation panel unit 13.

The operation of the jar rice cooker constructed as described above will be described below. When the user inputs the time to be eaten by the cycle heating time setting timer 18, the mode is shifted to the intermittent heating and heat keeping setting immediately after the input, and the temperature is raised to the normal warming temperature (about 72 ° C.) at the inputted time. It has become.

As described above, according to the present embodiment, the first embodiment
In addition to the configuration of the above, a cycle heating time setting timer 18 for setting the time for performing the cycle heating is provided, and after the set time is completed, a setting for keeping the temperature at the normal keeping temperature is provided, thereby suppressing the deterioration of rice and the proliferation of putrefactive bacteria. It can set the warming time, and can provide a cooked rice warmer that normally raises the temperature to the warming temperature when you want to eat (set a timer at bedtime and have breakfast).

[0027]

As described above, the present invention provides a lid that can be opened and closed, a container for storing cooked rice, heating means for heating the cooked rice in the container, and temperature detecting means for detecting the temperature of the cooked rice in the container. The heating means is controlled by the temperature detected by the temperature detection means, and as a heat retention temperature after cooking, a normal heat retention temperature,
By providing control means having three levels of warming temperature lower than the normal warming temperature and a low warming temperature higher than the normal warming temperature, degradation of cooked rice is suppressed,
It is possible to realize an excellent cooked rice warmer capable of keeping the temperature for a long time while suppressing the growth of putrefactive bacteria.

Further, in the above-mentioned structure, by keeping the normal temperature at 70-74 ° C., the low temperature at 55-70 ° C., and the high temperature at 75-95 ° C., the proliferation of spoilage bacteria In addition, it is possible to realize a cooked rice warmer that more effectively controls deterioration of cooked rice.

Further, in addition to the above-described structure, by providing a cycle heating start means for starting and stopping the cycle heating in which the high temperature keeping temperature and the low temperature keeping temperature are repeated at regular time intervals, the user can deteriorate during the long-term lid closed time period. A cooked rice warmer that can be changed to a suppressed warming setting can be realized.

Also, a cycle heating time setting timer for setting the time for performing the cycle heating is provided, and after the timer setting time is over, the structure is shifted to the normal warming temperature. It is possible to realize a cooked rice warmer that suppresses deterioration of the rice and raises the temperature to the normal warming temperature during the set time.

[Brief description of the drawings]

FIG. 1A is a sectional view of a jar rice cooker according to a first embodiment of the present invention. FIG. 1B is a plan view of an operation panel section of the jar rice cooker.

FIG. 2 is a diagram showing a change in the internal temperature of a container in the rice cooker;

[Figure 3] liquid medium (NSMP), B.ste at 60 ° C.
Growth curve diagram of arothermophilus

FIG. 4 is a flowchart of the operation of the control means in the rice cooker;

FIG. 5 is a plan view of an operation panel unit of the jar rice cooker according to the second embodiment of the present invention.

[Explanation of symbols]

 2 Lid 4 Container 6 Heating means 7, 9 Temperature detecting means 8 Lid heater 10 Heating heater 11 Control means 13 Operation panel section 16 Cycle heating start means 18 Cycle heating time setting timer

──────────────────────────────────────────────────の Continued on the front page (72) Inventor Masako Tamaki 1006 Kadoma Kadoma, Osaka Prefecture Inside Matsushita Electric Industrial Co., Ltd. (72) Inventor Maki Sasaki 1006 Kazuma Kadoma, Osaka Pref. Matsushita Electric Industrial Co., Ltd. (72) Inventor Masaaki Shibata 1006 Oji Kadoma Kadoma, Osaka Pref. Atsushi Korai 1006 Kazuma Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (56) Reference JP-A-63-40511 (JP, A) JP-A-62-61550 (JP, A) JP-A-3-63016 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A47J 27/00 103 A47J 27/00 109

Claims (4)

(57) [Claims] An openable lid, a container for storing cooked rice, heating means for heating the cooked rice in the container, temperature detecting means for detecting the temperature of the cooked rice in the container, and the temperature detected by the temperature detecting means. Control means for controlling the heating means according to the temperature, the control means as a heat retention temperature after cooking, a normal heat retention temperature, a low heat retention temperature lower than the normal heat retention temperature, and a high temperature higher than the normal heat retention temperature A rice cooker that controls three levels of warming temperature. 2. The cooked rice warmer according to claim 1, wherein the warming temperature is 70 to 74 ° C., the warming temperature is 55 to 70 ° C., and the warming temperature is 75 to 95 ° C. 3. The cooked rice warmer according to claim 1, further comprising a cycle heating start means for starting and stopping the cycle heating in which the high temperature keeping temperature and the low temperature keeping temperature are repeated at regular intervals. 4. The cooked rice warmer according to claim 1, further comprising a cycle heating time setting timer for setting a time for performing the cycle heating, and keeping the temperature at a normal temperature after the set time is over.