JP3060962B2 - 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, and more particularly to an electric rice cooker having a brown rice cooking function.

[0002]

2. Description of the Related Art In recent electric rice cookers, rice is cooked deliciously by automatically performing all heating controls in the rice cooking process by electronic control. Because of the heating control that follows, it is difficult to scorch at the bottom of the rice.

[0003] By the way, in the era when rice was cooked with kamado, it is usual that the bottom of cooked rice can be appropriately scorched, and the user prefers this scorch. However, as described above, the current electric rice cooker is difficult to scorch, so there is a demand that some users want to be able to cook scorched rice.

[0004] In order to satisfy the above-mentioned demands of the user, the electric rice cooker is adapted to perform heating control such that the bottom of the cooked rice is scorched by increasing the cooking temperature in the rice cooking process. Vessels have been developed.

[0005]

In the electric rice cooker as described above, since the purpose is to make brown at the bottom of rice, heating control is performed so that only a certain degree of brown is formed.

However, since the desired degree of browning differs depending on the user, there is a demand that it is more desirable if the degree of browning can be freely selected.

[0007] The present invention has been made in view of the above points, and has as its object to change the degree of browning of brown rice in accordance with a user's request.

[0008]

In the basic structure of the present invention, as means for solving the above-mentioned problems, rice cooking heating means for heating an inner pot containing rice and water, and detecting the temperature of the inner pot. in electric cooker equipped with a temperature detection means for a heating control means for controlling the cooking heating means at a predetermined cooking characteristics based on the temperature detected by said temperature detecting means, browning rice for cooking the rice browned a browning rice selecting means for selecting the execution, after completion raised cooking when the browning cooking is selected by the browning cooking selection means Contact
Brown rice cooking means for controlling the rice heating means so as to maintain the temperature higher than the cooking temperature for a predetermined time ,
When the scorch rice is selected by the scorch rice selection means, the scorch degree setting means for setting the degree of scorch, and when the scrambled rice cooker performs the scorch rice cooking corresponding to the scorch degree set by the scorch degree setting means. microcomputer control with a browning degree control means for varying the retention time <br/> the browning temperature and browning temperature in
Unit is attached and burned by microcomputer control unit.
Controls both the weight per unit area and the time for keeping the brown area temperature
By, browning degree of okoge rice
It can be changed according to the demands of The .

In the basic configuration of the present invention, the myco
To the control unit,
When the eye-cooked rice is selected, the rice is cooked by the charred rice cooking means.
Predetermined to a temperature higher than the cooking temperature after completion of cooking
The steaming temperature after holding for the time is the normal steaming temperature.
When a means for setting the height is added , the rice is not hardened in the steaming process.

[0010]

Preferred embodiments of the present invention will be described below in detail with reference to the accompanying drawings.

As shown in FIG. 1, the electric rice cooker includes a main body container 1 configured to accommodate an inner pot 3 and a lid 2 that covers an upper opening of the main body container 1. It is configured.

The main body container 1 includes an inner case 4 made of a sheet metal constituting an inner peripheral surface, an outer case 5 made of a sheet metal constituting an outer peripheral surface, and an upper end edge of the inner case 4 and the outer case 5. It is composed of a synthetic resin (for example, polypropylene) shoulder member 6 that joins the upper end edge and a synthetic resin (for example, polypropylene) bottom member 7 that covers the lower end opening of the outer case 5. On the bottom of the inner case 4, a hot plate type rice cooking heater 8 in which a sheathed heater 10 is embedded in a hot plate 9 made of a good conductor (for example, aluminum alloy) is fixed. Then, the inner pan 3 is accommodated in the main body container 1 while being placed on the hot platen 9.

The inner pan 3 is of a round bottom type in which a radius of curvature of a curved portion 3b from the bottom 3a to the side peripheral portion 3c is large, and the hot platen 9 is composed of the bottom 3a of the inner pan 3 and a curved portion. 3b. This greatly contributes to the improvement of the heating efficiency.

At the center of the hot platen 9, there is formed a through hole 11 penetrating vertically, and the through hole 11
A center sensor 12 serving as a temperature detecting means is provided so as to face a 2 a (for example, a thermistor) and penetrates the bottom surface of the inner case 4. A warming heater 13 is provided at an upper and lower middle portion of the outer peripheral surface of the inner case 4.

On the other hand, the lid 2 has an upper plate 14 made of synthetic resin (for example, made of polypropylene) constituting the outer surface, and a donut-shaped lower plate made of synthetic resin (made of, for example, polypropylene) constituting the inner peripheral surface. A lower plate 15 and a metal radiator plate 16 attached to the lower plate 15.
A hollow portion 18 for accommodating a heat insulating material 17 is formed between the upper and lower plates 14 and 15.

The lid 2 is rotatably and detachably attached to one side of the shoulder member 6 via a hinge pin 19.

At the center of the lid 2, there is formed a tubular portion 20 suspended from the upper plate 14, and the inside of the tubular portion 20 discharges steam generated during rice cooking to the outside. And a steam discharge passage 21. A pressure regulating cylinder 23 is attached to a lower end of the tubular section 20 via a seal packing 22.

The radiator plate 16 is provided with the steam discharge passage 2.
1 is formed with a hole 24 corresponding to the lower end thereof.
Is supported by the seal packing 22. The outer peripheral edge of the heat radiating plate 16 is connected to the inner peripheral edge of the lower plate 15 via a seal packing 25. When the lid 2 is closed, the seal packing 25 is pressed against the upper rim of the inner pot 3 to maintain airtightness.

On the upper surface of the heat radiating plate 16, the heat radiating plate 16
A lid heater 26 for preventing dew condensation and growth of oneva by heating the fin is provided.

On the front side of the main body container 1 (that is, on the side provided with the lock mechanism 27 for locking the lid 2), a control for controlling the energization of the rice cooker 8, the warming heater 13, the lid heater 26 and the like. Control board 2 with built-in unit
8 and a switch board 29 having various switches (for example, a rice cooker switch, a reservation switch, a warming switch, etc.)
Are arranged.

On the outer surface of the switch board 29, there is provided an operation panel 30 provided with, for example, various operation switches and a display unit for displaying a setting state set by the operation switches.

As shown in FIG. 2, the operation panel 30 has a menu switch 31 for specifying a rice cooking menu (for example, white rice, fast-cooked rice, new rice, sushi, cooked rice, rice, brown rice, rice porridge, etc.), and a rice cooker switch. 32, heat retention switch 33, timer switch 34, time (hour) setting switch 35, time (minute) setting switch 36, cancel switch 3
7, a liquid crystal display section 38 and the like are provided.

Reference numeral 39 denotes a scorch degree display means for displaying the degree of scorch degree, for example, three display lamps 39.
A, 39B and 39C. That is, the indicator light 3
When only 9A is lit, the degree of scoring is small, when the indicator lights 39A, 39B are lit, the degree of scoring is medium, and when the indicator lights 39A, 39B, 39C are lit, the degree of scoring is large, respectively. It is to be displayed.

The rice cooker switch 32 has, in addition to a function as a normal rice cooker start switch, a function as a brown rice cooker selecting means when the user selects brown rice cooker and a brown degree setting means for setting the degree of brown rice. doing. That is, when only ON operating the cooking switch 32 once acts as cooking start switch, once turned ON by a predetermined after time t ₁ (e.g., 10 seconds) when turned ON until elapses act as browning cooking selection means, acting as a plurality of stages (e.g., three steps) browning degree setting means for setting the browning degree of in accordance with the number of times that has been turned oN until the predetermined time t ₁ has elapsed I do. Then, when the brown rice cooking is selected by the rice cooking switch 32, a desired brown rice cooking control is executed by a brown rice cooking program described later according to the set browning degree.

Next, the configuration of a control circuit section centered on the rice cooker microcomputer control unit 40 in the electric rice cooker having the above configuration will be described with reference to the circuit configuration diagram shown in FIG. 1 and 2 are denoted by the same reference numerals.

In FIG. 3, reference numeral 41 denotes an AC power supply,
Is a temperature fuse, and the voltage from the AC power supply 41 is applied to the microcomputer control unit 40 via a rectifier circuit 44 after being stepped down by a transformer 43. Reference numerals 45, 46 and 47 are for a rice cooking heater,
Triac for heat retention heater and lid heater,
The triacs 45, 46, and 47 are connected to the transistor 4 receiving the output signal from the microcomputer control unit 40.
The switching operation of 8, 49 and 50 turns on the rice cooker 8, the warming heater 13 and the lid heater 26, respectively.
-Acts as an OFF drive. Reference numeral 51 denotes an oscillation circuit.

The microcomputer control unit 40 functions as heating control means for controlling the rice cooking heater 8 with predetermined rice cooking characteristics based on the temperature detected by the center sensor 12, and burns based on the temperature detected by the center sensor 12. A function as a brown rice cooker for controlling the rice cooker 8 so as to perform the rice cooking with a mark, and a function as a brown degree setting means for setting a degree of brown when the brown rice is selected by the brown rice selector. A function as a degree of browning degree control means for changing a browning temperature condition when performing browning rice cooking by the browning rice cooking means in accordance with the degree of browning set by the degree of browning rice setting means; and
The above-mentioned brown rice cooking means when more brown rice cooking is selected
After cooking is completed, the temperature is higher than the cooking temperature
Steaming temperature after holding for a predetermined time
And a function as means for setting the temperature higher than the temperature .

Next, with reference to the flow charts shown in FIGS. 4 to 6 and the time chart shown in FIG. 7, the brown rice control in the electric rice cooker having the above configuration will be described in detail.

[0029] (I) browning degree setting control (see the flowchart of FIG. 4) First, when the cooking switch 32 is ON operation is confirmed in Step S _1, t ₁ in step S ₂
A timer (eg, a 10 second timer) is started. It is needless to say that the rice cooking menu (white rice, fast-cooked rice, new rice, cooked rice, etc.) is selected simultaneously with the ON operation of the rice cooker switch 32.

[0030] Then, it is determined whether cooking switch 32 is again turned ON at step S ₃ is, in a case where the determination is negative, the time t ₁ in step S ₁₂
Is determined to have elapsed, normal rice cooking is performed.

[0031] When an affirmative determination is made in step S ₃ is, K = 1 whether in step S ₄ (i.e., once ON engineered but whether after the first ON operation) is determined, affirmative here If it is determined, only the indicator 39A in the browning level display unit 39 in step S ₅ is turned, browning memory K = 1 is set in step S _6.

[0032] When a negative determination is made in step S _4, the indicator 39A in the browning level display unit 39 in step S _7, 39B is turned, browning memory K = 2 is set in step S _8.

[0033] Then, K = 3 whether in step S ₉ (i.e., 3 times ON engineered but whether after the first ON operation) is determined, wherein if the determination is positive, the step S ₁₀ indicator 39A in browning index display means 39, 39B, 39C is turned on, is set brown memory K = 3 in step S ₁₁ in. In the case where a negative determination is made in step S _9, the process returns to step S _3, waits for the lapse of time t _1.

As described above, the rice cooker switch 32 is turned on.
Depending on the number of operations, normal rice, brown degree = small brown rice, brown degree = medium brown rice, brown degree = large brown rice are set.

The degree of browning is not limited to three stages, but may be five stages.

[0036] (II) cook up step O cooking heater 8 in (flowchart see FIG. 5) Step S ₁ is at a predetermined duty ratio
Is N, browning of the setting value determination is performed in step S ₂ ~ Step S _4.

[0037] If it is determined that browning of K = 1 in step S _2, (in other words, browning temperature) Temperature inner bowl temperature T is raised cooked for browning in step S ₅ T ₁ = 140 ℃ ( The heating by the rice cooker 8 is continued until it is determined that the temperature has reached (see FIG. 7) (that is, 1).
Cooked at 40 ° C).

[0038] If it is determined that browning of K = 2 in step S _3, (in other words, browning temperature) Temperature inner bowl temperature T is raised cooked for browning in step S ₆ T ₂ = 150 ℃ ( The heating by the rice cooker 8 is continued until it is determined that the temperature has reached (see FIG. 7) (that is, 1).
Cooked at 50 ° C).

[0039] If it is determined that browning of K = 3 in step S _4, (in other words, browning temperature) Temperature inner bowl temperature T is raised cooked for browning in step S ₇ T ₃ = 160 ℃ ( The heating by the rice cooker 8 is continued until it is determined that the temperature has reached (see FIG. 7) (that is, 1).
Cooked at 60 ° C).

If a negative determination is made in any of Steps S ₂ to S ₄ (in other words, if it is determined that the rice is to be cooked normally), then in Step S ₈ the inner pot temperature T becomes the normal cooking temperature. Heating by the rice cooker 8 is continued until it is determined that T ₀ = 130 ° C. (see FIG. 7) is reached (that is, the rice is cooked at 130 ° C.).

[0041] Then, (in other words, browning temperature) each cook up temperature in step S ₅ ~ Step S ₈ when it is judged to have reached the T ₁ through T ₃ and T ₀ the process proceeds to step S ₉ Then, the power supply to the rice cooking heater 8 is stopped.

As described above, if the cooking temperature (in other words, the browning temperature) is changed in accordance with the degree of browning, the browning corresponding to each degree of browning is obtained when the cooking is completed. .

(III) Steaming Step (Refer to the flowchart in FIG. 6) First, in steps S ₁ to S ₃ , the set value of the degree of browning is determined.

[0044] If it is determined that browning of K = 1 in step S ₁ is, t ₂ timer in step S ₄ (e.g., 360 second timer) is started, the temperature raised to cook the inner bowl temperature T in step S ₅ T ₁ = 140 ° C
Is made, and if it is determined that T ≦ T ₁ , the rice cooker 8 is energized at a duty ratio of 10/16 in step S ₆ , and if it is determined that T> T ₁ , the rice cooker 8 is turned on in step S ₇ . The power supply to is stopped. In other words, the inner bowl temperature T is being held at temperatures T ₁ up cooked. Then, the cook-up of temperatures T ₁ holding is continued until it is determined that the elapsed time t ₂ in step S ₈ (see FIG. 7).

If it is determined in step S ₂ that the degree of browning K = 2, a timer t ₃ (for example, a 480 second timer) is started in step S ₉ , and in step S ₁₀ the inner pot temperature T and the cooking temperature are set. T ₂ = 150
Comparison with ℃ is made, if it is determined that T ≦ T _2, cooking heater 8 is duty ratio in step S ₁₁ 10/16
In is energized, if it is determined that T> T _2, energization of the cooking heater 8 is stopped in step S _12. In other words, the inner bowl temperature T is being held at temperature T ₂ increased cooked. Then, the cook-up of temperature T ₂ holding is continued until it is determined that the elapsed time t ₃ in step S ₁₃ (see FIG. 7).

If it is determined in step S ₃ that the degree of browning K = 3, a t ₄ timer (for example, a 600-second timer) is started in step S ₁₄ , and in step S ₁₅ the inner pot temperature T and the cooking temperature are set. T ₃ = 160
Comparison with ℃ is made, if it is determined that T ≦ T _3, cooking heater 8 is duty ratio in step S ₁₆ 10/16
In is energized, if it is determined that T> T _3, energization of the cooking heater 8 is stopped in step S _17. In other words, the inner bowl temperature T is being kept at a temperature T ₃ increased cooked. The holding temperature T ₃ raised the cook is continued until it is determined that the time t ₄ in step S ₁₈ has elapsed (see FIG. 7).

As described above, when the cooking temperature holding time (in other words, the browning temperature holding time) is changed in accordance with the degree of browning, better browning corresponding to each degree of browning is obtained. Is obtained.

If it is determined in step S ₈ , step S ₁₃ or step S ₁₈ that the respective holding time has elapsed, the process proceeds to step S ₁₉ to determine whether or not a predetermined steaming time has elapsed. Is made. If a negative determination is made here, the in step S ₂₀ whether the determination browning cooking is selected is made, if an affirmative determination (i.e., if the browning rice), Step S ₂₁
At the inner pan temperature T and the browning temperature T ₄ = 1
A comparison with 14 ° C. (see FIG. 7) is made. Where T ≦
If it is determined that T _4, cooking heater 8 at step S ₂₂ is energized at a duty ratio 3/16, when it is determined that T> T _4, energization of the cooking heater 8 is stopped in step S _23. This prevents the rice from becoming hard in the steaming step.

[0049] When a negative determination is made in step S ₂₀ (i.e., for normal cooking), the comparison between the temperature T ₅ = 110 ° C. steaming the inner bowl temperature T and the normal at the step S ₂₄ (see FIG. 7) Done. Here, if it is determined that T ≦ T ₅ , the rice cooker 8 is energized at a duty ratio of 2/16 in step S ₂₅ , and if it is determined that T> T ₅ , the rice cooker 8 is energized in step S ₂₆ . Is stopped.

[0050] Incidentally, the lid heater 26 in step S ₂₇ regardless ON · OFF stove heater 8 is duty ratio 16/16 (i.e., full power) is energized at.

[0051] The steaming control is performed until it is determined that the time steaming in step S ₁₉ has elapsed, if the determination is positive at step S _19, the process proceeds to incubating process.

As described above, in the present embodiment, the cooking temperature and the cooking temperature holding time (in other words, the cooking temperature holding time) corresponding to the setting of the degree of browning K during the cooking of browned rice. By changing, the degree of scorching desired by the user can be obtained.

In the above-described embodiment, the rice cooker switch and the brown-eye selection switch are used in combination. However, a brown-eye selector switch may be provided separately from the rice cooker switch.

In the above description, the embodiment using the hot plate type rice cooker as the rice cooking heating means is described as an embodiment. However, the present invention can be applied to the one using the electromagnetic induction coil as the rice cooker heating means. Of course.

[0055]

According to the present invention, when the degree of browning is set by the user, the microcomputer control unit is controlled.
Therefore, by changing the temperature condition (that is, the browning temperature and the holding time of the browning temperature) in accordance with each degree of browning, a desired degree of browning can be obtained. Is obtained, and the user can satisfy various demands.

Further, the microcomputer control unit includes
When brown rice is selected by the brown rice selection means
After the cooking is completed by the above-mentioned brown rice cooking means.
After holding for a predetermined time at a temperature higher than the
Equipped with a means to set the temperature to be higher than the normal steaming temperature.
If added, rice may become hard in the steaming process
Disappears.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of an electric rice cooker according to an embodiment of the present invention.

FIG. 2 is an enlarged front view of an operation panel unit in the electric rice cooker according to the embodiment of the present invention.

FIG. 3 is a connection diagram of a control circuit unit in the electric rice cooker according to the embodiment of the present invention.

FIG. 4 is a flowchart for performing setting control of the degree of browning in the electric rice cooker according to the embodiment of the present invention.

FIG. 5 is a flowchart for controlling a cooking process in the electric rice cooker according to the embodiment of the present invention.

FIG. 6 is a flowchart for controlling a steaming process in the electric rice cooker according to the embodiment of the present invention.

FIG. 7 is a time chart at the time of performing rice cooking in the electric rice cooker according to the embodiment of the present invention.

[Explanation of symbols]

1 is a main body container, 2 is a lid, 3 is an inner pot, 8 is a rice cooking heating means (rice cooking heater), 12 is a temperature detecting means (center sensor), 13 is a warming heater, 26 is a lid heater, and 39 is a scorch display. , 39A, 39B, 39C are indicator lights, and 40 is a microcomputer control unit.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A47J 27/00 103 A47J 27/00 109

Claims (2)

(57) [Claims] 1. A cooking rice heating means for heating an inner pot containing rice and water, and a temperature detecting means for detecting a temperature of the inner pot.
An electric rice cooker comprising: a heating control unit that controls the rice heating unit with predetermined rice cooking characteristics based on a temperature detected by the temperature detection unit; and a brown rice cooker that cooks brown rice. Means to select brown rice to cook
A temperature higher than the cooking temperature after completion of cooking when the brown rice selection is selected by the brown rice selection means.
Predetermined time and browning cooking device for controlling the cooking heating means to hold only the browning level setting means for setting the degree of browning when the browning cooking is selected by the browning cooking selection means, the browning degree set The browning temperature and the browning temperature during the browning rice cooking by the browning rice cooking means corresponding to the browning degree set by the means.
An electric rice cooker, further comprising a microcomputer control unit having a degree of browning control means for changing a holding time of a browning temperature . 2. The microcomputer control unit according to claim 2 , wherein
When brown rice is selected by the brown rice selection means
Cook after completion of cooking by the brown rice cooking means
Steam after holding for a predetermined time at a temperature higher than the raising temperature
Added a means to set the heating temperature higher than the normal steaming temperature
Electric cooker of claim 1, wherein the the.