JP3022215B2 - Heating control method for rice cookers, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat control for a jar rice cooker, a warmer and the like mainly used at home.

[0002]

2. Description of the Related Art In recent years, a heat retention control method has been proposed in which rice is heated during heat retention so that not only freshly cooked rice but also warmed rice can be eaten warm as if it were just cooked.

FIG. 5 shows a conventional heat retention control of this kind. That is, the rice kept warm at the warming temperature a (72 ° C.) starts heating by operating the heating operation means at time b, and the heating control temperature d (9) for a predetermined heating time c.
(0 ° C.).

When the heating time c has elapsed, a buzzer or the like informs the user of the end of the warming, and then the user can eat hot rice.

[0005]

In such conventional heat retention control, only constant heating is performed irrespective of the heat retention temperature. When the heat retention temperature is low, heating is insufficient and rice is not very hot. On the other hand, when the heat retaining temperature is high, there is a problem of overdrying.

An object of the present invention is to solve the above-mentioned problems, and a first object of the present invention is to provide a heat retention control method capable of heating hot rice even when a low heat retention temperature control with a low heat retention temperature is performed. .

[0007] A second object is to provide a warming control method capable of obtaining warmer rice.

[0008]

In order to achieve the first object, the present invention provides an inner pot for putting rice, a heating means for heating the inner pot, and two heat insulation states, a normal heat insulation and a low heat insulation. the controls the heating means, a predetermined time by a predetermined operation, and a heating control means for increasing the heating amount by the heating means in accordance with said predetermined during the normal thermal insulation
When the operation is performed, the same operation is performed during
In this case, the time for increasing the heating amount is shorter than that in the case where the heating is performed.

In order to achieve the second object, according to the present invention, the heating control means notifies the end of the heating amount increase at a predetermined time before the end of the heating amount increasing time.

[0010]

According to the present invention, the above configuration shortens the heating time during normal heat-retention temperature control, so that hot rice can be provided even when the heat-retention temperature is low, and the rice is heated too much.
Can be prevented from drying and deterioration.

Further, when the heating is performed for a certain period of time, the end is notified, and the heating is performed for a predetermined time after the end of the notification, so that it is possible to provide hot rice without cooling the rice even while leaving the rice.

[0012]

1 and 2 show an embodiment of the present invention.
This will be described with reference to FIG. In the figure, an inner pot 5 for placing rice is placed on a heating means 6 composed of a hot plate or an induction heating coil into which a heater is cast, and is heated. At the center of the bottom of the inner pot 5, a temperature detecting means 7 is provided so as to be in contact with the inner pot to detect the temperature of the inner pot. Is to control the amount of heating. A lid 9 is provided on the upper part of the inner pot 5 so as to be freely opened and closed.

The heating control means 8 receives the output of the temperature detecting means 7 as an input, controls the heating means 6, and controls the normal warming temperature control (warming at about 72 ° C.) and the low-temperature warming temperature control (warming at about 60 ° C.). ) Is performed. The heating control means 8 can heat the inner pot 5 by the heating means 6 by operating a heating operation means 10 including a separate switch or the like during the heat retention control. Inner pot 5 by this heating means 6
When the heating operation means 10 is operated during the low temperature keeping temperature control, the heating time of the heating means is controlled to be longer than when the heating operation means 10 is operated during the normal heat keeping temperature control.

The low-temperature heat-retaining temperature control, which is not described in detail, repeats the heat-retention of about 60 ° C. for a certain time and the heat-retention of about 75 ° C. for a certain time. It kills vegetative cells and performs optimal heat retention.

The operation of the above configuration will be described with reference to FIG. The figure shows the operation when the heating operation means 10 is operated during the heat-retaining temperature control. The solid line indicates the low-temperature heat-retaining temperature control, and the dashed line indicates the normal heat-retaining temperature control.

The rice kept in the inner pot 5 at the low temperature (e.g., about 60 ° C.) is heated by the heating operation means 1 at time f.
By operating 0, the heating is started, and the temperature is controlled so that the heating control temperature h (about 90 ° C.) is maintained for a predetermined heating time g. Buzzer at time A when heating time g has elapsed,
The end is notified by a notification means such as a lamp, and then hot rice can be eaten.

When the rice is kept warm at the normal warming temperature i (about 72 ° C.), the heating operation means 10 is operated at the time f so that the temperature is maintained at the heating control temperature h for the heating time j. Control. The end is notified at the time point B when the heating time j has elapsed.

The low heat retention temperature e is usually 1 less than the heat retention temperature i.
Since the temperature is 2 ° C. lower, the heating time g is longer than the heating time j.

As described above, according to the temperature control of the jar rice cooker according to the embodiment of the present invention, the heating time is longer in the low temperature heat control than in the normal heat control, so that the heat is normally maintained even when the heat temperature is low. You can serve hot rice just as you do.

Next, another embodiment will be described. FIG.
Is the heating operation means 10 during the heat retention temperature control immediately after the completion of rice cooking.
When the heating operation means 10 is operated during the low-temperature keeping temperature control, the dashed line indicates the heating operation means 10 during the keeping temperature control immediately after the rice cooking.
Shows the case where is operated.

Immediately after the rice is cooked, the rice is at a high temperature. After the rice is cooled to the low temperature keeping temperature e, the low temperature keeping control is executed. Then, as shown by the solid line, the heating operation means 1
By operating 0, the heating is started, and the temperature is controlled so that the heating control temperature h is maintained for a predetermined heating time g. At the time point A when the heating time g elapses, the end notification is made, and then hot rice can be eaten.

As shown by the dashed line, when the heating operation means 10 is operated at the time k during which the temperature has not yet been cooled to the normal heat retaining temperature i, the heating control temperature h is maintained at the heating control temperature h for a predetermined heating time j. Temperature control. At the time point B when the heating time j has elapsed, the end notification is made, and then hot rice can be eaten.

Again, as described in the embodiment of FIG.
The heating time g is longer than the heating time j.

According to the above embodiment, the heating time is longer when the temperature is below a certain temperature than when the temperature is above a certain temperature. Therefore, even if the temperature of the rice is already high, it is possible to prevent the rice from drying due to overheating. It is to prevent.

FIG. 4 shows an operation when the heating operation means 10 is operated during the low temperature keeping temperature control.

As shown by the solid line, the heating is started by operating the heating operation means 10 at time f, and the temperature is controlled so that the heating control temperature h is maintained for a predetermined heating time g. At time A when the heating time g elapses, the end means is notified by the notifying means, and after that, hot rice can be eaten, but heating is continued for further time m.

According to the above embodiment, the end is notified at the time A when the heating is performed for the predetermined time, and the heating is performed for the predetermined time m thereafter, so that the user knows that the rice has warmed up, and the user sends the rice. Hot rice can be provided without cooling the rice in between.

[0028]

As is apparent from the above embodiment, according to the present invention, the heating increase time during the normal heat retention control is reduced by the low temperature heat retention control.
Because it is shorter than the middle of the meal, it is possible to provide hot rice even when the temperature is low, as well as when keeping it warm , and the rice will dry and deteriorate due to overheating.
Can be prevented .

Further, according to the present invention, when the heating operation means is operated during the low temperature keeping temperature control, the end is notified when the heating is performed for a predetermined time, and the heating is performed for a predetermined time thereafter.
It is possible to know that the rice has been warmed by the notification and to provide hot rice without cooling the rice while the user is away from the rice.

[Brief description of the drawings]

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

FIG. 2 is a time-temperature characteristic diagram of heat retention control in the rice cooker;

FIG. 3 is a time-temperature characteristic diagram of heat retention control in a jar rice cooker according to another embodiment of the present invention.

FIG. 4 is a time-temperature characteristic diagram of heat retention control in a jar rice cooker according to yet another embodiment of the present invention.

FIG. 5 is a time-temperature characteristic diagram of a conventional heat retention control.

[Explanation of symbols]

 5 inner pan 6 heating means 7 pan temperature detecting means 8 heating control means 10 heating operation means

──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Makiko Miyai 1006 Kazuma Kadoma, Osaka Prefecture Inside Matsushita Electric Industrial Co., Ltd. (72) Inventor Akiko Onishi 1006 Kazuma Kadoma, Osaka Pref. Matsushita Electric Industrial Co., Ltd. (72) Inventor Yoshiko Yasunobu 1006 Oji Kadoma Kadoma, Osaka Pref. JP-A-63-40511 (JP, A) JP-A-5-305029 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 27/00 109

Claims (2)

(57) [Claims] 1. An inner pot for putting rice, a heating means for heating the inner pot, and controlling the heating means in accordance with two warming states of normal warming and low-temperature warming . Heating control means for increasing an amount of heating by the heating means , wherein the predetermined operation is performed during the normal heat retention.
Was performed, the same operation was performed at the time of keeping the temperature at the low temperature.
A method for controlling heat retention of a rice cooker or the like, in which the time for increasing the amount of heating is shorter than in the case . Wherein the heating control means to a predetermined at the end of the previous increase time of the heating amount, temperature retaining control method cooker etc. of claim 1 formed by notifying the completion of the heating amount increases.