JP3235090B2 - Cooking rice heating method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for heating rice cooked in a rice cooker, and more particularly to a method for heating rice cooked by setting the amount of heating after boiling according to the amount of cooked rice.

[0002]

2. Description of the Related Art Conventionally, in a rice cooker of this type, during heating control from boiled rice to boiling, the time required to reach a predetermined temperature by a container sensor or the like which is a container temperature detecting means is determined by the degree of temperature rise of the container. And a method of detecting the amount of cooked rice in the container based on the calculation result is known.
On the other hand, the amount of rice cooked in the container based on the temperature change of the container when the energization of the rice cooker for heating the container is temporarily stopped during the simmering to promote water absorption of rice immediately after the rice is cooked. There is also known a device that performs detection.
The heating amount of the rice cooker in a series of rice cooking operations after boiling is set and adjusted according to the rice cooked amount detected by such a method.

[0003]

The above-mentioned conventional rice cooker has the following disadvantages. First, for the former type, which detects the amount of cooked rice during heating control, the amount of cooked rice must be kept constant to calculate the degree of temperature rise of the container until the cooked rice in the container is boiled. Therefore, it is impossible to perform appropriate heating control according to the amount of cooked rice.

[0004] On the other hand, the latter type, which detects the amount of cooked rice during hot-rolling, has the advantage that the heating amount can be appropriately varied according to the amount of cooked rice during heating control.
However, in any method, if a foreign substance such as rice grains is caught between the container and the container sensor, the accuracy of detecting the temperature in the container sensor is reduced, and the determination of the amount of cooked rice is varied. If it is determined to be smaller than the amount of cooked rice, the core will remain due to insufficient heating or uneven cooking will occur, and if it is determined to be larger than the actual amount of cooked rice, on the other hand, overheating will cause strong wiping and burning. Problems such as the completion of rice are caused. Such a decrease in the temperature detection accuracy is caused by a change in the thickness of the fluorine coating on the inner surface of the container, a change in the heat radiation characteristics due to the contamination of the inner surface of the container housing portion, and a dirt on the outer surface of the container. There are many other factors such as deformation of the container and flaws.

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a rice cooking heating method capable of always setting an optimum heating amount by detecting rice cooking amount with high accuracy. .

[0006]

According to a first aspect of the present invention, there is provided a method for heating rice cooker, comprising: a container for accommodating cooked food; container temperature detecting means for detecting the temperature of the container; and container heating for heating the container. Means and the temperature at which steam is generated from the vessel
A plurality of heating stop periods during heating until the water in the container is boiled by the container heating means, and a decrease value of the container temperature after the plurality of heating stops. Or a method of heating rice cooked by adjusting a heating amount after boiling based on a result of a rise value , wherein
The steam temperature is brought to a temperature near boiling by the air temperature detecting means.
Detecting when it has risen, the container heating means
The heating of the vessel was stopped, and the vessel temperature after the heating was stopped.
Decrease value or rise value of container temperature detected by the temperature detection means
The amount of heat after boiling is adjusted based on the result of (1).

[0007] Further, the rice cooking method according to claim 2 is characterized in that:
The temperature change values after the plurality of heating stops are fuzzy inferred as the antecedent, and the amount of heating after boiling is adjusted as the antecedent.

[0008]

According to the rice heating method of the first aspect, the amount of heating after boiling is adjusted based on the result of the decrease or increase in the container temperature after the heating is stopped. Performed accurately without being affected by heat. Since the detection of the container temperature is performed a plurality of times, it is also possible to correct erroneous determinations caused by contact variations between the container and the container temperature detecting means . Also, the steam temperature
When the steam temperature rises to a temperature near boiling by the detection means
Due to the detecting, even poor contact between the container and the container temperature detection means can reliably detect that the container is by the steam temperature detecting means is a near boiling. At this time, the container pressure
Heating of the container by the heating means is stopped, but the variation in contact between the container and the container temperature detecting means is absorbed by the rise in the temperature of the container due to the residual heat, so that the container temperature detecting means more accurately decreases or increases the container temperature. The value can be detected.

According to the rice heating method of the second aspect , the rice cooking operation is performed with an appropriate amount of heating after boiling by performing fuzzy inference with each temperature change value after a plurality of heating stops as an antecedent part.

[0010]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIGS. 1 to 12 show a first embodiment of the present invention. In FIG. 1 showing a sectional view of a rice cooker, reference numeral 1 denotes a vessel main body having an open upper surface. A heat insulating material 4 such as glass wool is provided between the inner case 2 and the outer case 3. An aluminum reflecting plate 5 is provided at the lowermost portion of the inner case 2, and a bottomed cylindrical container 6 having an open upper surface for accommodating cooked food is provided above the reflecting plate 5. It is housed in the case 2 so that it can be inserted and removed.
Reference numeral 7 denotes a lid, an outer lid 8 for opening and closing the upper opening of the container body 1, a lid frame 9 provided below the outer lid 8, and a lower lid for opening and closing the upper opening of the container 6. A heat insulating material 11 is provided between the outer lid 8 and the lid lower plate 10. The lid 7 is rotatably supported by the main body 1 by a hinge 12 located on the right side in the figure, and is always urged in the opening direction by a spring 13 provided on the hinge 12. On the other hand, on the left side of the main body 1 in the figure, a clamp 14 which is engaged with and disengaged from the lid 7 and holds the lid 7 in a closed state against the bias of the spring 13 is axially mounted.

Above the reflector 5, a rice cooker 15 is provided below the container 6 and serves as a container heating means for heating the container 6. Further, a body heater 16 composed of a cord-shaped heater is provided on the upper portion of the outer surface of the inner case 2. Further, reference numeral 17 denotes a lid heater for heating the lid lower plate 10, which is provided above the lid lower plate 10. Body heater 16 and lid heater
The power consumption of the rice cooker 15 is 740 when the capacity of the container 6 is 1 liter.
W, when the capacity of the container 6 is 1.5 liters or 1.8 liters, the power consumption of the rice cooker 15 is 1130 W. These heaters 15, 16 and 17 are independently controlled to be turned on and off via a triac or relay (not shown). When the lid 7 is in the closed state, the lid heater
The heat from 17 is radiated directly into the container 6 through the lid lower plate 10.

Reference numeral 18 denotes a container sensor provided at substantially the center of the lowermost part in the inner case 2 and serving as container temperature detecting means for detecting the outer surface temperature of the container 6. The container sensor 18 has a built-in thermistor 20 in a heat-sensitive plate 19 that can move up and down. The heat-sensitive plate 19 is constantly urged upward by a coil spring 21 so as to press the outer lower surface of the container 6 in pressure. . Reference numeral 22 denotes a lid sensor as a vapor temperature detecting means composed of a thermosensitive element such as a thermistor.
The temperature is detected when steam is generated. On the other hand, a code reel 24 around which a power cord 23 is wound is provided on the lower surface of the outer case 3. Reference numeral 25 denotes a circuit board located between the inner case 2 and the outer case 3 and provided on a side portion of the main body 1, and a control circuit unit 26 is mounted on the circuit board 25. Further, a unitized display operation panel 27 is provided on the upper side of the outer surface of the outer case 3.

FIG. 2 is a block diagram showing an electric configuration. Reference numeral 31 denotes an A / D converter which constitutes a temperature detecting means together with the container sensor 18 and the lid sensor 22, and outputs a signal corresponding to the detected temperature. . Numeral 32 is a rice cooking control means constituting the control circuit unit 26, which includes a CPU 33 as a control unit, a time measuring means 34, a memory 35, an input circuit 36, an output circuit 37 and the like, as is well known. Further, between the input circuit 36 and the CPU 33, based on a detection signal from the container sensor 18 and an operation signal from an operation section 38 constituting the display operation panel 27, a reference heating pattern and a boiling heat A heating amount setting means 39 for setting an appropriate heating amount is provided. And
According to the heating pattern set by the heating amount setting means 39 and the program stored in the CPU 33, the rice cooking heater 15, the body heater 16 and the lid heater
The power cutoff of the 17 is controlled, and the drive of the display unit 42 of the display operation panel 27 is controlled via another drive circuit 41.

FIG. 3 is a block diagram showing the internal structure around the heating amount setting means 39. In FIG.
This is an initial water temperature detecting means for detecting the water temperature in the container 6 immediately after the start of the deep-boiled cooking based on the detection signal of 18. Reference numeral 52 denotes a temperature drop detecting means for detecting the temperature drop of the container sensor 18 after the stoppage of the heating of the rice cooker 15 during the one-side cooking and judging the amount of rice cooked in the container 6. The detection result from the water temperature detecting means 51 is transmitted to the heating pattern determining means 53. Further, reference numeral 54 denotes a temperature change detecting means for detecting a temperature change of the container sensor 18 during the heating stop period after the heating control. The heating pattern determination means 53 incorporates a plurality of reference heating patterns as described later, based on the detection results by the initial water temperature detection means 51 and the temperature drop detection means 52, and the cooking condition set by the operation unit 38. , A reference heating pattern that provides a desirable cooked state is selected and output to the heating correction value determining means 55. The heating correction value determining means 55 determines a correction value for the reference heating pattern determined by the heating pattern determining means 53 based on the detection results of the temperature drop detecting means 52 and the temperature change detecting means 54. By transmitting the subsequent heating pattern to the CPU 33, a control sequence of power cut-off for the rice cooker 15 is set. The operation unit
Although not shown, 38 is a menu for setting a variety of menus such as cooked rice, brown rice, rice cooked in rice, rice porridge, etc., and means for selecting rice cooked separately for softening, normal, and hardening of cooked rice. Selection means.

Next, regarding the rice cooker having the above-described configuration, the outline of each control from the start of rice cooking to the heat retention will be described in terms of the relationship between the temperature change of the container sensor 18 and the lid sensor 22 and the power cutoff of each of the heaters 15, 16 and 17. 4 and 5 and FIG.
This will be described with reference to the graph of FIG. First, the rice is cooked for a total of 15 minutes at the beginning of the rice cooking process. This hot-boiled cooking is performed in order to promote the water absorption of the rice stored in the container 6. As a first step, after the rice cooker 15 is energized for 3 minutes, the control for turning off the power for 5 minutes as a heating stop period is performed. Done. At the start of the deep-cooking, the initial water temperature Tn1 in the container 6 is detected by the initial water temperature detecting means 51 via the container sensor 18. Further, as shown in FIG. 6, the temperature drop detecting means 52 determines the maximum temperature Pmax of the container sensor 18 during the heating stop period after the cut-off of the rice cooker 15 and the temperature P at the end of the first stage of the hot-boiled cooking. Temperature difference F
in 1 and the amount of cooked rice in the container 6 is, for example, large,
Judgment is made in three stages, medium and small. At this time, even though the rice cooker 15 is turned off, the detection temperature Tn of the container sensor 18 continues to rise temporarily due to the residual heat of the container 6, but is gradually affected by the rice cooked in the container 6. Turns downward. Therefore, it is determined that the smaller the value of the temperature drop Fin1 is, the smaller the amount of cooked rice in the container 6 is.
Rice amount in the container 6 as a value of 1 is large will be multi intention determination. The heating pattern determining means 53 performs the second hot-cooking based on the amount of rice cooked in the container 6 obtained by the temperature drop Fin1, the initial water temperature Tn1, and the cooked state or menu of the white rice selected by the operation unit 38. The reference heating pattern after the stage is determined. Then, the rice cooker proceeds to the second stage of 7 minutes, and the rice cooker 15 is first energized for 0 to 5 minutes according to the reference heating pattern determined by the heating pattern determining means 53, and thereafter, in the substantial rice cooking process. Transition.

In this rice cooking process, first, in the heating control section, only the rice cooking heater 15 is turned on in accordance with the predetermined reference heating pattern determined by the heating pattern determining means 53.
It is controlled at a duty ratio of 7 to 100%. Then, the detected temperature Tn of the container sensor 18 is Tn3 = 90 ° C. or higher, and
When the detected temperature Tf of the lid sensor 22 has reached Tf1 = 80 ° C. or higher, or when the detected temperature Tf of the lid sensor 22 is 95 ° C.
As described above, if this state continues for two minutes, the rice cooker 15 is turned off for 90 seconds to 170 seconds. Next, as the first stage of the stability control, after the rice cooker 15 is turned on and off at a duty ratio of 40 to 57% while the heating amount is reduced for a predetermined time, for example, 3 minutes, the rice cooker 15 is turned on at a predetermined duty ratio. Controls power cutoff. At this time, the duty ratio is 33 to 67% without adding a heating correction value determined by a heating correction value determining unit 55 described later. Further, when the rice cooker 15 is turned off, the lid sensor 22 detects the boiling when the power is cut off, and the rice cooker control means 32 sets the container at the time when the detected temperature Tf of the lid sensor 22 becomes 0 to 2 ° C. in 100 seconds. The detected temperature Tn of the sensor 18 is set as the reference temperature ST. And this reference temperature S
When T is set, the body heater 16 and the lid heater 17 are turned on at the same time as the rice cooking heater 15 and then turned off after 10 seconds have elapsed.

In the above-described rice cooking process, when the power supply to the rice cooking heater 15 is temporarily stopped after the heating control, the temperature change of the container sensor 18 is detected by the temperature change detecting means 54. That is, as shown in FIG.
Numeral 54 denotes a temperature difference Fin between the detected temperature P2 of the container sensor 18 60 seconds after the end of the heating control and the detected temperature P3 of the container sensor 18 120 seconds after the detected temperature P2.
2, and outputs the result to the heating correction value determining means 55. At this time, the container 6 is further heated by the residual heat, but since the rice cooker 15 is in a cut-off state, the temperature can be accurately detected by the container sensor 18 without being affected by the rice cooker 15. When the amount of cooked rice is small, the amount of heating of the cooked rice is small, and the temperature of the container 6 also increases due to the residual heat after the heating is stopped. Due to the large volume, the temperature of the container 6 will fall.

The heating correction value determining means 55 detects the temperature change F
in2 and the temperature drop Fin obtained by the temperature drop detecting means 52.
Based on the above, the rice cooking amount already determined by the temperature drop detecting means 52 is corrected, and a dry-up state is detected after the second stage of the stability control for the reference heating pattern determined by the heating pattern determining means 53. Adjust the amount of heating after boiling up to. At this time, if the determination result of the amount of cooked rice obtained by the temperature drop detection unit 52 is the same as the determination result obtained by the temperature change detection unit 54, the control based on the reference heating pattern is executed as it is, but the determination result is If different, the reference heating pattern is appropriately corrected. For example, when the result of determination of the amount of cooked rice by the temperature drop Fin1 during the cooking of the sashimi is small and the result of determination of the amount of cooked rice by the temperature change Fin2 before boiling is a medium amount, the actual amount of cooked rice in the container 6 is slightly medium. Close small amount,
Alternatively, since it is predicted that the amount is a small intermediate amount, by correcting the heating pattern with a slightly larger heating amount than the reference heating pattern determined by the heating pattern determining unit 53,
Control suitable for the actual amount of cooked rice is performed.

After the second stage of the stability control, the rice cooking control means 32 compares the reference temperature ST with the detected temperature Tn of the container sensor 18, and determines that the detected temperature Tn is 4 to 8 ° C.
The rise time is determined to be a dry-up state, and the rice cooker heater 15 and the body heater 16 are temporarily cut off. At this time, when the detected temperature Tf of the lid sensor 22 is lower than 103 ° C., which is slightly higher than the temperature of the cooked food in the container 6, the lid heater 17 is energized, while the detected temperature Tf of the lid sensor 22 is 106 ° C. In the above case, the operation of turning off the lid heater 17 is repeated for 20 minutes to prevent dew condensation on the lower surface of the lid lower plate 10. On the other hand, once the rice cooker 15 detects the dry-up state,
The power is cut off for 4 to 4 minutes, but the detected temperature Tn of the container sensor 18 is 9 to 14 times lower than the reference temperature ST due to the residual heat in the container 6.
When the temperature rises by ° C., the rice cooker 15 is energized again for 5 to 30 seconds, and performs the cooking operation twice for 13 minutes. When the swing for a predetermined period of time has thus been completed, the process shifts to a warming process. When the detected temperature Tf of the lid sensor 22 is lower than 70 + 3 ° C., the lid heater 17 is energized. When the detected temperature Tf is 70 + 3 ° C. or higher, the lid heater 17 is turned on.
When the detected temperature Tn of the container sensor 18 is lower than 70 ° C., the body heater 16 is energized and the detected temperature Tn is turned off.
When the temperature is equal to or higher than 70 ° C., control for turning off the body heater 16 is performed.

Next, the reference heating pattern and the heating correction value in the above-described rice cooking process will be described in more detail. 8 to 10 inside the heating pattern determination means 53.
Has a plurality of reference heating patterns that determine the amount of cooked rice. The reference heating pattern includes the on / off time of the rice cooker 15 in the second stage of hot-cooking, the on / off cycle of the rice cooker 15 in the heating control section, the cut-off time of the rice cooker 15 after heating control, and the stability control. On / off cycle of rice cooker 15 in one stage, stability control On / off cycle of rice cooker 15 in second stage, off-temperature of rice cooker 15 when detecting dry-up state, spotting transition temperature, when detecting dry-up state For each of the off-time after the power failure of the rice cooker 15 in blackout and the on-time of the rice cooker during spotting,
The determined setting conditions are stored. In addition to the standard heating patterns shown in FIG. 8 to FIG. 10, besides the white rice soft rice cake, the ordinary rice cake, and the same rice cooker course as the rice porridge, the white rice rice cake, the brown rice, and the same white rice rice rice cooker course It is set according to. FIG. 11 shows the amount of rice cooked in the second stage of the stability control and the duty ratio of the reference heating pattern according to the rice cooker course. For example, in a rice cooker course of white rice, when the temperature drop detector 52 determines that the rice cooker amount is small. In the second stage of the stability control, the duty ratio is determined by the initial water temperature Tn.
Regardless of 1, it is set to 50% in the reference heating pattern. At this time, the ON / OFF cycle of the rice cooker 15 is 30 seconds energization / 30 seconds power cut as shown in the process in FIG. Further, different reference heating patterns are applied in the same rice cooking course depending on the difference in the initial water temperature Tn1 detected by the initial water temperature detecting means 51. In other words, when the initial water temperature Tn1 is 9 ° C. or less in this white rice cooking course,
The reference heating pattern 9 is applied, and the initial water temperature Tn1
Is 10 to 25 ° C. and 26 to 44 ° C., the reference heating pattern 12 is applied.

In this manner, the heating correction value determining means 55 performs dry-up from the second stage of the stability control in accordance with the results of the temperature drop Fin1 and the temperature change Fin2 with respect to the reference heating pattern predetermined by the heating pattern determining means 53. The correction of the amount of cooked rice leading to the state detection is performed by changing the duty ratio of the cooked rice heater 15. FIG. 12 shows the heating correction value under each condition. For example, in a rice cooking course other than rice porridge, the detection result of the temperature drop Fin1 is P ≧ Pmax.
If it is −3 ° C., it is determined that the amount of cooked rice is small, and the detection result of the temperature drop Fin1 is P <Pmax−3 ° C.
If P ≧ Pmax−9 ° C., it is determined that the amount of cooked rice is medium, and if P <Pmax−9 ° C., it is determined that the amount of cooked rice is large. If it is determined that the amount of cooked rice is small, the detection result of the temperature change Fin2 is P
If the temperature rises to 3 ≧ P2 + 2 ° C., the duty ratio of the reference heating pattern determined by the heating pattern determination means 53 shown in FIG. On the other hand, the temperature change Fin2
Is P3 <P2 + 2 ° C. and P3 ≧ P2-
If it is almost stable at 2.5 ° C., it is determined that the actual amount of cooked rice is slightly larger, and the on-time of the cooked rice heater 15 is added by 5 seconds, so that the duty ratio is slightly increased from the reference heating pattern.
Further, the detection result of the temperature change Fin2 is P3 <P2-2.
If the temperature drops to 5 ° C., it is determined that the actual amount of cooked rice is considerably large, and the ON time of the cooked rice heater 15 is added by 15 seconds. On the other hand, in the case of rice porridge, the heating correction value in FIG. 12 is added to the off time of the rice cooker 15 to correct the heating amount after the second stage of the stability control.

As described above, according to the above embodiment, the container 6
During the heating until the water in the water boils, the rice cooker 15 is temporarily turned off, and a heating stop period is provided during the cooking and the heating control, respectively. Since the result of the rising value or the falling value obtained by the temperature change Fin2 of the container sensor 18 after the heating control is appropriately added to the reference heating pattern obtained by the temperature drop Fin1 of the container sensor 18 as a correction value, In any temperature determination, the temperature of the container sensor 18 can be accurately detected without being affected by the heat of the rice cooker 15. In addition, by performing the temperature detection twice by the container sensor 18, it is possible to correct an erroneous determination caused by a variation in contact between the container 6 and the container sensor 18. Even if the contact condition worsens due to pinching, etc.,
It is possible to perform rice cooking with much less failure than in the past, and it is possible to always control rice cooking with an optimal heating amount by detecting rice cooking amount with high accuracy.

The detection of the temperature change Fin2 of the container sensor 18 by the temperature change detection means 54 is performed based on the temperature detection at the time of generation of steam using the lid sensor 22. Even if the contact state is poor, the lid sensor 22 can reliably detect that the inside of the container 6 is just before boiling. For this reason, after the stoppage of the heating due to the cutoff of the rice cooker 15, the temperature change Fin2 of the container sensor 18 is more accurately measured in a state where the temperature rise of the container 6 absorbs the variation in contact between the container 6 and the container sensor 18 due to the residual heat. Can be detected. Further, since the detection of the temperature change Fin2 in the present embodiment is performed not based on the absolute value of the container temperature but on the result of the rising value or the falling value, even if the contact state between the container 6 and the container sensor 18 is somewhat poor, There is an advantage that the amount of cooked rice in the container 6 can be relatively correctly evaluated. Therefore, in this embodiment, the temperature drop F
By omitting the detection of in1, the detection temperature Tn of the container sensor 18 becomes Tn3 = regardless of the contact state between the container 6 and the container sensor 18.
90 ° C. or higher, and the detection temperature Tf of the lid sensor 22 is Tf
When 1 = 80 ° C. or higher, or when the detection temperature Tf of the lid sensor 22 is 95 ° C. or higher and this state continues for 2 minutes, the heating of the container 6 is stopped and the inside of the container becomes a boiling state. Even if the heating amount after boiling is determined based on the temperature change Fin2 when the rice is being cooked, the rice cooking control can always be performed with the optimal heating amount by accurately detecting the rice cooking amount. In addition, the program storage capacity of the microcomputer in the rice cooking control means 32 can be reduced. In this case, if the detection result of the temperature change Fin2 is P3 ≧ P2 + 2 ° C., the rice cooking amount is determined to be small, and the detection result of the temperature change Fin2 is P3 <P2 + 2 ° C.
If P3 ≧ P2−2.5 ° C., the rice cooking amount is determined to be medium, and the detection result of the temperature change Fin2 is P3 <P.
If it is 2-2.5 ° C, it is determined that the amount of cooked rice is large,
What is necessary is just to set the heating amount according to the rice cooking amount.

Next, a second embodiment of the present invention will be described with reference to FIGS. The configuration of the rice cooker in this embodiment and the steps of a series of rice cooking operations are exactly the same as those in the first embodiment, and a detailed description of the common parts will be omitted.

In this embodiment, fuzzy inference is applied as a method for performing the heating correction after the second stage of the stability control. Referring to the internal configuration diagram of the heating amount setting means 39 having the fuzzy inference device shown in FIG. 13, the temperature drop detecting means 52 and the temperature change detecting means 54 are the same as those in the first embodiment, respectively. The value of the medium temperature drop Fin1 and the value of the temperature change Fin2 after the heating control are output to the rice cooker adaptability calculator 71 and the temperature change adaptability calculator 72. The rice cooking amount adaptability calculating means 71 is a temperature drop detecting means 52.
A fuzzy variable corresponding to the amount of cooked rice in the container 6 is set on the basis of the temperature drop Fin1 from. This fuzzy variable is
It is defined by the temperature difference between the maximum temperature Pmax during the first stage of the hot-boiled cooking and the temperature P at the end, and is given based on the membership function stored in the rice cooking amount membership function storage means 73. The weight of each of the small, medium, and large rice cooked amounts with respect to the fuzzy variables is calculated as the fitness of the antecedent part. On the other hand, the temperature change adaptability calculating means 72 also sets a fuzzy variable corresponding to the temperature change Fin2 after the heating control, and is given based on the diagram membership function stored in the temperature change membership storage means 74. "Descent", "almost stable" for fuzzy variables,
The weight of each temperature change of “rise” is calculated as the fitness of the antecedent part.

On the other hand, the heating amount correction inference rule storage means 75 stores a control rule for correcting the ON time of the rice cooker 15. As shown in FIG. 16, for example, as shown in FIG. 16, when the determination result of the rice cooking amount due to the temperature drop Fin1 in the antecedent part is “large” and the determination result of the temperature change Fin2 is “rising”, the actual rice cooking amount is Is determined to be considerably smaller than the initial value, and the output Fout of the rule 1 for making the amount of heating weaker than the predetermined reference heating pattern is applied. When the result of the determination of the amount of cooked rice by the temperature drop Fin1 is “medium” and the result of the determination of the temperature change Fin2 is “rise”, the actual amount of cooked rice is determined to be slightly smaller than the initial amount, and is determined in advance. The output Fout of Rule 2 for making the heating amount slightly weaker than the reference heating pattern is applied. In this way, while applying the control rule of FIG. 16 and the well-known Max-Min inference method, the antecedent part minimum calculating means 76 is the rice cooking amount matching degree calculating means 71 and the temperature change matching degree calculating means.
Find the smaller of the weights from 72 for each rule. Next, the consequent part minimum operation means 77 compares the judgment result of each weight obtained by the antecedent part minimum operation means 76 with FIG.
7 is superimposed with the membership function for controlling the amount of heating after boiling stored in the heating amount correction membership function storage means 78 shown in FIG. 7, and the output Fout for each rule based on the control rule of FIG. , Its weight is calculated. Then, the center of gravity of the weight for each rule is calculated by the center-of-gravity calculating means 79, and the appropriate heating correction amount is set to the ON time of the rice cooker 15, for example, from -10 seconds to +15.
Adjust by changing every 5 seconds between seconds.

For example, if the temperature drop Fin1 during simmering is -9.degree. C. and the temperature change Fin2 after the heating control is -1.degree. C., the weight of the amount of rice cooked according to the membership function of the antecedent shown in FIG. When W is calculated, Max−Min
According to the inference method, the degree of conformity becomes “medium” 0.33, and when the weight W of the temperature change is calculated, the degree of conformity becomes “substantially stable” of 0.5. Therefore, FIG.
In the control rules in, rules 3 and 5 are applied, respectively. When the determination result and the weight W are superimposed on FIG. 17 to calculate the center of gravity, the correction value of the heating amount is -3 seconds. Therefore, the actual ON time of the rice cooker 15 in the second stage of the stability control is such that −5 seconds, which is near the correction value, is added to the predetermined reference heating pattern. In FIG. 18, the final energization rate of the rice cooker 15 when the fuzzy inference is applied is shown for each rice cooker course / menu.

As described above, according to the above-described embodiment, the value of the temperature drop Fin1 during the hot-rolling and the value of the temperature change Fin2 after the heating control are controlled in accordance with the control of the fuzzy inference device incorporated in the heating amount setting means. Is combined as an antecedent to correct the amount of heating after boiling, thereby making it possible to more accurately perform the heating correction at the time of the rice cooking operation according to the deterioration of the temperature accuracy than in the first embodiment described above. It becomes possible.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the present invention. For example, the means for heating the container may use an induction coil for electromagnetically heating the container in addition to an electric heater such as a sheathed heater. Also, the antecedent variables and the consequent variables of the fuzzy inference in the second embodiment, the setting conditions of the heating amount, and the like are merely examples.
By considering the output of the rice cooker, the shape and material of the container, and the like, it is possible to make appropriate changes based on experimental data.

[0030]

According to the first aspect of the present invention, there is provided a method for heating rice cooking, comprising: a container for accommodating cooked rice; container temperature detecting means for detecting a temperature of the container; container heating means for heating the container ; A steam detector that detects the temperature of steam generated from a container.
Gas temperature detecting means, and a plurality of heating stop periods are provided during heating until the water in the container is boiled by the container heating means, and a decrease value or a rise value of the container temperature after the plurality of heating stops. A method of heating rice cooked by adjusting the amount of heating after boiling based on the result of
When the steam temperature rises to a temperature near boiling by the step
Detects and stops heating of the container by the container heating means.
And the container temperature detecting means after the heating is stopped.
Based on the result of the detected vessel temperature drop or rise,
In addition, the amount of heating after boiling is adjusted , and the optimum amount of heating can always be set by accurately detecting the amount of cooked rice.

Further, the rice cooking method according to claim 2 is characterized in that:
The temperature change value after the plurality of heating stops is fuzzy inferred as a consequent part, and the heating amount after boiling is adjusted as a consequent part. Can be set.

[Brief description of the drawings]

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

FIG. 2 is a block diagram showing an electrical configuration of the same.

FIG. 3 is a block diagram illustrating a configuration around a heating amount setting unit according to the first embodiment;

FIG. 4 is a graph showing each process of control from the start of cooking of rice to the heating control by a temperature change of each sensor and a power cut-off of each heater.

FIG. 5 shows the control processes from boiling detection to heat retention.
It is the graph shown by the temperature change of each sensor and the power cutoff of each heater.

FIG. 6 is a graph showing a temperature change of the container sensor and a cut-off power of the rice cooker in the first stage of the hot-rolling;

FIG. 7 is a graph showing a temperature change of a container sensor and a cut-off power of a rice cooker during heating control and boiling detection / stabilization control.

FIG. 8 is a diagram showing an example of a reference heating pattern when the cooking state is set to be soft.

FIG. 9 is a diagram showing an example of a reference heating pattern when the cooking state is set normally.

FIG. 10 is a diagram showing an example of a reference heating pattern when the cooking state is set to be higher.

FIG. 11 is a diagram showing the duty ratio of the reference heating pattern according to the rice cooking amount and the rice cooking course.

FIG. 12 is a diagram showing a heating correction value under each of the same conditions.

FIG. 13 is a block diagram of an internal configuration of a heating amount setting unit according to a second embodiment of the present invention.

FIG. 14 is a graph showing a membership function of the antecedent part;

FIG. 15 is a graph showing a membership function of the antecedent part;

FIG. 16 is a diagram showing a control rule according to the embodiment.

FIG. 17 is a graph showing a membership function of the consequent part;

FIG. 18 is a diagram showing a corrected duty ratio according to the first embodiment.

[Explanation of symbols]

 6 Container 15 Rice cooker (Container heating means) 18 Container sensor (Container temperature detecting means) 22 Lid sensor (Steam temperature detecting means) 39 Heating amount setting means

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/10 A47J 27/00

Claims (2)

(57) [Claims] 1. A container for accommodating cooked rice, container temperature detecting means for detecting a temperature of the container, container heating means for heating the container, and a heater for generating steam from the container.
Steam temperature detecting means for detecting a temperature , wherein a plurality of heating stop periods are provided during heating until the water in the container boils by the container heating means, and a decrease in the container temperature after the plurality of heating stops. Rice heating method for adjusting the amount of heating after boiling based on the result of the value or the rise value ,
The temperature of the steam is close to boiling by the steam temperature detecting means.
Detected when the temperature has risen,
The heating of the container is stopped, and the volume after the heating is stopped is stopped.
Value of container temperature detected by container temperature detection means or above
A method of heating rice cooked by adjusting the amount of heating after boiling based on the result of the increase . 2. The cooking rice heating according to claim 1, wherein the temperature change values after the plurality of heating stops are fuzzy inferred as a consequent part, and the amount of heating after boiling is adjusted as a consequent part. Method.