JP3255055B2 - 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 heat control for a rice cooker used mainly at home.

[0002]

2. Description of the Related Art In recent years, various warming methods have been proposed so that warmed rice can also be eaten deliciously. Means have been devised so that the rice can be heated again and the rice cooked as freshly cooked.

Conventionally, for example, the following means have been used. As shown by the solid line in FIG. 4, the temperature is kept at the first temperature level (approximately 60 degrees) that is optimal for improving the heat retention performance. At this time, since the putrefactive bacteria are grown, after a certain period of time, the spoilage bacteria are heated to the second heat retention temperature level, which is the killing temperature of the putrefactive bacterial vegetative cells, to prevent the putrefactive bacteria from growing. After heating, the rice is cooled again to the first heat retaining temperature level to suppress drying and discoloration of the rice. Alternatively, the user may want to heat the rice at an arbitrary time to make it warm like freshly cooked rice.
In any of these cases, as shown by the dotted line in FIG. 4, the heat retaining and heating means starts heating at the same time as the pot heating means and finishes the heating at the same time after a certain time has elapsed.

[0004]

In such conventional heat retention control, when the amount of rice is large, only the rice near the bottom of the pot where the heat of the heating means is easily transmitted to the rice is heated, and the rice is heated without being heated to the top of the rice. Was finished. Conversely, if the heating time is increased to heat the upper portion of the rice or the heating by the heat retaining heating means is increased, the rice is discolored or the surface is dried. In addition, when the room temperature is low, the temperature of the pot lid drops immediately after the heating is completed, and there is also a problem that dew forms and drops on rice.

The present invention solves the above-mentioned problems. When heating rice while keeping it warm, the rice is heated uniformly from the bottom to the top of the rice to suppress spoilage while keeping the taste of the rice good, and to make the rice fresh. The aim is to get a method of heating to warm rice like.

[0006]

Means for Solving the Problems To solve the above-mentioned problems, a cooked rice warmer according to the present invention comprises a pot cover for opening and closing the inner pot, a pot heating means for heating the inner pot, and the inner pot. Insulation heating means for heating the upper part and the pan lid, pan temperature detection means for detecting the temperature of the inner pan, lid temperature detection means for detecting the temperature of the pan lid, and heating control means for controlling the insulation temperature Wherein the heating control means includes a first heat retention temperature level and a second heat retention temperature level higher than the first heat retention temperature level.
The temperature of the inner pot is maintained at a second temperature.
When moving from the temperature level to the first temperature,
The temperature is maintained at the second heat retaining temperature for a predetermined time .

Thus, when the amount of rice is large, the whole
Efficient warming, drying rice by overheating when less
And discoloration can be prevented.

[0008]

DETAILED DESCRIPTION OF THE INVENTION The invention of claim 1, wherein the second holding
When shifting from the warm temperature level to the first warming temperature level
Then, the temperature of the pot lid is maintained at the second temperature for a predetermined time.
By doing so , the whole rice can be efficiently heated.

According to the second aspect of the present invention, when heating the rice while keeping the temperature, the temperature of the heating and heating means is controlled by the lid temperature detecting means, so that variations in conditions due to room temperature, voltage, etc. are suppressed, and stable heating is always performed. Can do that.

[0010]

(Embodiment 1) A first embodiment of the present invention will be described below with reference to FIGS. 1, 2, and 3. FIG.

In FIG. 1, an inner pot 1 for putting rice is placed on a pot heating means 2 and heated. At the center of the bottom of the inner pan 1, a pan temperature detecting means 3 is provided so as to abut,
A signal is sent to the heating control means 4, and the heating control means 4 can control the pan heating means 2 by the signal. Inner pot 1
A pot cover 5 is provided to be openable and closable, and a heating and heating means 7 for heating the upper portion of the inner pot 1 and the pot cover 5 is provided.

The operation of the heat retention control in the above configuration will be described with reference to FIG. In FIG. 2, the vertical axis shows the temperature of rice and the horizontal axis shows time. The solid line is inner pot 1
, The dotted line indicates the temperature level of the pot lid 5. After cooking, the rice is naturally cooled, and the heating control means 4 controls the pot heating means 2 so as to maintain the temperature of the rice at the first heat retention temperature level 11. Here, if the temperature is kept at the first heat retaining temperature level, there is a risk of decay, so that it is necessary to perform heat sterilization or to heat like freshly cooked rice. Do.
At this time, the whole rice is first heated by the pot heating means 2 and the heat retaining heating means 7 for a certain time T1. However, when the heating is completed, the rice near the bottom of the pot is warmed up, so when the amount of heat insulation is small, it is sufficiently heated, but when it is large, it takes time until the central part and the upper part of the rice are heated, so When heating is completed with, heating becomes insufficient. Therefore, if a large amount of heat is set, the rice will be overheated when the amount of heat retention is small, causing drying and discoloration. Then, after performing the heating by both the pot heating means 2 and the thermal insulation heating means 7, the heating by the thermal insulation heating means 7 alone is performed for a certain time T2. With this, even after the heating near the bottom of the pot is finished, the heat of the rice near the bottom of the pot moves to the upper part, and also receives the heat from the upper part of the inner pot 1 and the pot lid 5, so that only the central part and the upper part of the rice are heated. Can be continued. In addition, it is also possible to prevent the lid 5 and the like from being cooled during this period and from forming dew. Thereafter, for example, a first heat retaining temperature level 11 which is a heat retaining temperature before heating.
In order to maintain the temperature, heating by all heating means is terminated, and natural cooling is performed.

Embodiment 2 Next, another embodiment will be described.

In this embodiment, the structure of the main body and the basic operation during the heat retention are the same as in the first embodiment. The operation of the heat retention control at this time will be described with reference to FIG. Here, the solid line indicates the heat retention temperature level of the inner pot 1 and the dotted line indicates the heat retention temperature level of the pot lid 5. 1 and 3, when the inner pot 1 is heated to the second heat retaining temperature level 12 by the pot temperature detecting means 3, the heat retaining heating means 7 sets the temperature of the pot lid 5 to the lid temperature level 1.
3 is controlled by a lid temperature detecting means 6 provided on the pan lid 5. This allows the rice to be constantly heated to a constant level from all heating means without being affected by room temperature or power supply voltage during heating, so that drying due to overheating, discoloration, It can prevent dew.

In the present embodiment, the lid temperature detecting means 6 has been described as being provided on the pot lid 5, but the same effect can be expected even if it is provided on the upper portion of the inner pot 1. Further, the description has been made such that the temperature of the pot lid 5 is controlled so as not to exceed the lid temperature level 13, but the same holds true for the control where the lid temperature level 13 is maintained. In FIG. 3, the lid temperature level 13 is shown as a higher level than the heat retention temperature level 12, but is not limited thereto.

[0016]

As it is evident from the foregoing description, according to the first aspect of the invention, the first insulation temperature level second insulation temperature level
Heating is completed, and again from the second heat retaining temperature level to the first
The temperature of the pot lid to the second
By keeping the temperature at a predetermined temperature for a predetermined time , the rice is efficiently heated when the amount of rice is large, and when the amount is small, drying and discoloration of the rice due to excessive heating are prevented, and condensation on the pot lid etc. after heating is completed Can be prevented.

According to the second aspect of the present invention, when heating the rice while keeping the heat, the lid temperature detecting means controls the heat-retaining heating means, thereby suppressing variations in conditions due to room temperature, voltage, etc., and is always stable. Can be performed.

[Brief description of the drawings]

FIG. 1 is a sectional view of a main part of a cooked rice warmer according to a first embodiment of the present invention.

FIG. 2 is a diagram showing the relationship between the time of the rice warmer and the warming temperature.

FIG. 3 is a diagram showing the relationship between the time and the temperature of the rice cooker according to the second embodiment of the present invention;

FIG. 4 is a diagram showing the relationship between the time and the temperature during warming of a cooked rice warmer, showing a conventional example

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 inner pot 2 pot heating means 3 pot temperature detecting means 4 heating control means 5 lid 11 first temperature level 12 second temperature level 13 lid temperature level

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A47J 27/00 A47J 41/00

Claims (2)

(57) [Claims] 1. A pot lid for opening and closing the inner pot, a pot heating means for heating the inner pot, a heating and heating means for heating at least the pot lid, and a pot temperature detection for detecting the temperature of the inner pot. Means, a lid temperature detecting means for detecting the temperature of the pot lid, and a heating control means for controlling a heat retaining temperature, wherein the heating control means comprises a first heat retaining temperature level, and the first heat retaining temperature level. A second warming temperature level that is a higher temperature, and wherein the temperature of the inner pan is shifted from the second warming temperature level to the first warming temperature level by a first temperature.
When the temperature is shifted to the heat retention temperature, the temperature of the pot lid is kept at the second heat retention temperature.
A cooked rice warmer that keeps the temperature for a predetermined time . 2. The rice cooker according to claim 1, wherein the heating control means controls the heating and heating means in accordance with the output of the lid temperature detecting means.