JP3305659B2 - 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 cooker in which an input to a heating means is controlled to cook rice.

[0002]

2. Description of the Related Art FIG. 14 is a sectional view of a conventional rice cooker.
1 is a rice cooker main body, 2 is a pot stored in the rice cooker main body 1, 3
Is an induction coil for heating the pan 2, 4 is a lid for opening and closing the upper opening of the main body 1, 6 is a lid temperature sensor provided on the surface of the lid 4 facing the pan 2, and 7 is an operation provided on the front of the main body. Panel 8 is a pot temperature sensor for detecting the temperature by contacting the bottom of pot 2, and 5 c is a steam port provided on lid 4. And
As shown in FIG. 15, the operation panel 7 has a display 10 made of a liquid crystal for displaying the current time and the reservation time, etc., and a start key 11 for starting rice cooking and reservation. When the button is pressed when the setting is made, the reservation operation is started, and when pressed when the reservation is not set, the rice cooking operation is started. Reference numeral 12 denotes an off key for canceling the setting and stopping the operation. Reference numeral 13 denotes a timer key for starting the setting of the timer. The setting of the timer and the setting of the current time are performed by the hour key 14 and the minute key 15.

FIG. 16 is a flowchart of a conventional rice cooker, and FIG. 20 is a diagram showing a heating pattern in the same manner. FIG.
In step 6, when the control is started, an input determination of a start key is first performed (S101), and when a start key is input, the following rice cooking operation is performed. In the rice cooking operation, first, a preheating step is performed (S102). In this preheating step, as shown in FIG.
ON / OFF control of the heating means is carried out so as to be constant at 5 ° C. to promote water absorption of rice. This preheating step is performed for 15 minutes, and after the elapse of 15 minutes, the preheating step is completed and the process proceeds to the high-fire step (S103).

[0004] In the high heat process, the induction coil, which is a heating means, is turned on 100% (S104), and the boiling of the cooked rice in the pan 2 is waited (S105). Is determined by determining that boiling has occurred. After the boiling is detected, the process proceeds to the low heat process (S106). During boiling, the glue separated from the surface of the rice melts into the water, so the free water in the pot 2 becomes a high viscosity oil, filling the pot with steam bubbles generated at the bottom of the pot. , From the steam port 5c . In order to prevent this spill, the heating operation is performed with a low heat that does not cause spill while maintaining boiling.

In this low-fire process, the energizing time TY to the induction coil 3 is set to 30 seconds (S108), and at the same time, a timer for counting the energizing rate is started (S107).
The count of the timer is compared with the energizing time TY (S10
8). If the timer count is less than the energizing time TY,
When the induction coil 3 is turned on (S110) and the count of the timer exceeds the energization time TY, the induction coil 3 is turned off.
FF is performed (S111). When the count of the timer is less than 60 seconds (S111), the induction coil 3 is turned off (S1).
12) If the count of the timer is 60 seconds or more, the timer is restarted (S107). As a result, the induction coil 3 is turned ON for 30 seconds, which is the set energization time TY.
Then, a time obtained by subtracting the energization time TY from the 60 seconds (3
(0 seconds) and the heating is performed over a low heat.

During the low heat process, the free water in the pot 2 is absorbed by the rice or disappears due to evaporation, and the bottom temperature of the pot 2 starts to rise sharply. When it is detected that the temperature has become equal to or higher than 120 ° C. (S112), the low heat process is terminated, and the process proceeds to the steaming process (S113). In this steaming step, the rice is kept at a high temperature for 15 minutes to further promote the gelatinization of rice, and the excess water is evaporated, so that the rice with good taste is cooked.
The rice cooking operation ends with this steaming step.

[0007] Some conventional rice cookers are capable of selecting the hardness of cooked rice by electronically controlling energization of the induction coil 3 as heating means. FIG.
Indicates an operation panel 7 of such a rice cooker, 9 indicates a cooking key for selecting the cooking hardness of rice, 10 indicates a current time, a reservation time, a display for setting the cooking, etc., 1
Reference numeral 1 denotes a start key for starting rice cooking and reservation, which enables a reservation operation when pressed when a reservation is set, and starts a rice cooking operation when pressed when a reservation is not set. Reference numeral 12 denotes an off key for canceling the setting and stopping the operation. Reference numeral 13 denotes a timer key for starting the setting by the timer. The setting of the timer and the setting of the current time are performed by the hour key 14 and the minute key 15.

In general, when the amount of cooked rice is large, the evaporation of moisture is promoted, and hard rice with low moisture content is cooked. On the contrary, when the amount of heating is small, evaporation of moisture is suppressed, so that soft rice with large moisture content is produced. It is known that rice can be cooked. FIG.
8 is a flow chart diagram of a conventional cooker, Figures 19 2
1 shows a heating pattern, FIG. 19 shows a hard heating pattern, FIG. 20 shows a standard heating pattern, and FIG. 21 shows a soft heating pattern.

In FIG. 18, when the control is started, the cooking setting is set to "standard" (S122).
The determination of the input of the cooking key is performed (S123), and when the cooking key is input, the setting is changed (S124 to S127). If the cooking setting is “standard” (S124), the cooking setting is “hard”.
(S125), and if the setting of the cooking is “hard” (S126), the setting of the cooking is changed to “soft” (S127). In), the setting of cooking is changed to “standard” (S122). That is, every time the cooking key 9 is pressed, “hard” → “soft” → “standard” → “hard”
And the setting for cooking separately are changed. On the other hand, the cooking key 9
If there is no input (S123), the input determination of the start key is performed (S128). If there is no input of the start key, the process returns to the determination of the input of the cooking key (S12).
4), cooking setting is repeated. When the start key is input (S128), rice cooking is performed (S129).

In the rice cooking operation, a preheating step is first performed (S129). In the preheating step, as shown in FIG. 19, the induction coil 3 is ON / OFF controlled so that the detected temperature of the pot temperature detecting means is kept constant at 55 ° C. to promote the water absorption of rice.
This preheating step is performed for 15 minutes, and after the elapse of 15 minutes, the preheating step is completed, and the process proceeds to the next high-fire step (S130). In the high heat process, first, the induction coil is turned on 100% (S13).
1) Wait for the boiling of the cooked rice in the pot 2 (S132). This boiling detection is performed by judging that a point at which the temperature detected by the lid temperature sensor becomes 90 ° C. or higher is boiling. After detecting the boiling, the low heat conduction rate TY is set (S133 to S13).
7). When the cooking is harder (S133), the low heat conduction time TY is set to 45 seconds (S134).
If a non-hard type is selected (S133), if the cooking is standard (FIG. 20) (S135), the low heat conduction time TY
Is set to 30 seconds (S136), and when the value is other than the standard (FIG. 21) (in the case of softening), the low heat conduction time TY is set to 15 seconds (S137), and the process proceeds to the low heat process (S13).
8).

In the low heat process, a timer for counting the duty ratio of the induction coil is started (S139), and the count of the timer is compared with the low heat conduction time TY (S140). If the timer count is less than the low heat conduction time TY, the heater is turned on (S141). If the timer count exceeds the low heat conduction time TY, and if the timer count is less than 60 seconds (S142), the induction is performed. The energization of the coil is turned off (S143), and when the count of the timer is 60 seconds or more (S142), the timer is restarted (S139). As a result, the induction coil is turned on for the set low heat conduction time TY, and is turned off for a time obtained by subtracting the low heat conduction time TY from 60 seconds, thereby performing low heat heating.

During the low heat process, the free water in the pot 2 is absorbed by the rice and evaporated, so that the temperature at the bottom of the pot 2 starts to rise rapidly. When it is detected that the temperature has become equal to or higher than 120 ° C. (S144), the low heat process is terminated, and the process proceeds to the next steaming process (S145). In the steaming step, maintaining the rice at a high temperature for 15 minutes further promotes gelatinization of rice, and evaporates excess water to cook delicious rice. Cooking is finished with this steaming step (S146).

[0013]

In the conventional rice cooker, after detecting the boiling in this manner, the amount of heating is immediately reduced to perform low heat heating, so that the rice cooker can be cooked while suppressing spillover. Immediately afterwards, the amount of heating is reduced,
Depending on the portion of the cooked rice in the pot, there is a portion where the boiling temperature has not been sufficiently reached, the temperature is uneven, and the cooked rice cannot be cooked uniformly. In addition, the conventional rice cooker can cook rice according to preference by changing the amount of heating in the low heat process in this way, but since the amount of heating is switched in the low heat process after the detection of boiling, heating is not possible. There was a problem that the difference in the amount was small and the change in hardness was small. On the other hand, if the difference in the amount of heating is to be increased, there is a problem that the spill-over naturally occurs.

The present invention has been made in order to solve such problems, and it is possible to cook delicious rice with a wide range of changes in hardness, and with a reduced variation in hardness, while suppressing blow-through. A rice cooker is provided.

[0015]

[0016]

Means for Solving the Problems A rice cooker according to the present invention
Has a pot which is housed in rice cooker body, a heating means for heating the pot, a lid for covering an upper opening of the cooker body, the boiling detection means for detecting boiling of the rice product of the pot, rice and cooked separately selecting means for selecting a cooking raising hardness of cooked rice when performing a high heat heating time setting means for setting a high heat heating time by inputting the cooking divided selection means is provided, the boiling detection
The temperature of the pot rises sharply from the point of boiling detection by the means
During the period up to the point of dry-up, when the boiling point is detected
And then performs low heat heating until the high heat time set by the high heat heating time setting means.

The heating amount of the high heat heating after the boiling is 90% or more of the heating amount before the boiling .

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiment 1 FIG. 1 is a sectional view of a rice cooker according to a first embodiment of the present invention.
Is a pan stored in the rice cooker main body 1, 3 is an induction coil for heating the pan 2, 4 is a lid covering an upper opening of the main body 1, 5 is a spill prevention device provided on the lid 4, and the spill prevention device 5 When boiling in the rice cooking process, the tongue and steam generated by the increase in the internal pressure of the pot 2 are introduced from the introduction cylinder 5a communicating with the inside of the pot, and the steam and the steam are separated by the barrier 5b on the way. The tongue remaining from the steam port 5c opened to the outside of the lid is stored in the tank portion 5d, and when the boiling stops and the internal pressure of the pan 2 decreases, the tongue is returned from the return valve 5e into the pan 2. Prevent spills. Reference numeral 6 denotes a lid temperature sensor provided on the surface of the lid 4 facing the pot 2, and 7 denotes an operation panel provided on the front surface of the main body, which has the same configuration as the conventional one shown in FIG. Reference numeral 8 denotes a pan temperature sensor that contacts the bottom of the pan 2 and detects the temperature.

FIG. 2 is a block diagram showing the overall configuration of the rice cooker. Reference numeral 16 denotes a lid temperature detecting means for detecting a lid temperature based on a signal from the lid temperature sensor 6;
Boil detection means for detecting the boiling of cooked rice based on the detected temperature of the boiler, 19 is a high heat time setting means for setting a high heat time after boiling, 20 is a control means comprising a microcomputer and controls the entire operation, 21 is a timer means, A heating means 22 drives the induction coil 3 based on the output of the control means to heat the pot 2. 23 is a pan temperature detecting means for detecting the temperature of the pan based on the signal of the pan temperature sensor 8.

FIG. 3 is a flowchart showing the operation of the rice cooker according to the first embodiment, and FIG. 4 is a diagram showing a heating pattern of the rice cooker. In FIG. 3, when the control is started, first, the start key is pressed. An input determination is made (S2), and if a start key is input, a rice cooking operation is started.
In the rice cooking operation, a preheating step is first performed (S3). In this preheating step, as shown in FIG. 4, the induction coil 3 is turned ON / O so that the temperature detected by the pot temperature detecting means is constant at 55 ° C.
FF control promotes rice water absorption. This preheating step is 15
After the elapse of 15 minutes, the preheating step is completed, and the process proceeds to the next high heat step (S4).

In the high heat process, the induction coil 3 is set to 100% O
N (S5), and wait for the cooked rice in the pot 2 to boil (S5).
6), this boiling detection is performed when the detected temperature of the lid temperature sensor is 90;
It is carried out by determining a point at which the temperature becomes equal to or higher than the boiling point as boiling. After detecting the boiling, the high heat extension time T1 is set to 180 seconds (S7), and the low heat conduction time TY is set to 30 seconds (S7).
8). Next, the operation of the timer 1 for measuring the extended high heat time T1 is started (S9), and it is determined whether or not the count of the timer 1 has reached the time T1 (S10). (S11). As described above, the timer 1 shifts to low heat after the measurement of the high heat extension time T1 to extend the high heat heating.

After the boiling, the free water in the pot becomes a thick rice cake because the glue separated from the surface of the rice by the boiling is dissolved into the water, and the steam generated at the bottom of the pot becomes bubbles. Although the pot is filled, the spillage is prevented by the spillage prevention means 5 provided on the lid 4, and it is possible to extend the high-heat heating. In the low heat process (S11), the timer 2 for counting the duty ratio to the induction coil is started (S1).
2) Compare timer 2 with low heat conduction time TY (S1)
3). When the timer 2 is less than the low heat conduction time TY, the power supply to the induction coil is turned on (S14). When the timer 2 exceeds the low heat conduction time TY, it is compared whether the timer is less than 60 seconds (S15). If so, the power is turned off (S16), and if the timer 2 is longer than 60 seconds, the timer 2 is restarted (S12). As a result, the induction coil 3 is turned on only for the set low heat conduction time TY, and is turned off only for a time obtained by subtracting the low heat conduction time TY from 60 seconds, thereby performing low heat heating.

[0023] Rice starch is beta starch in the raw state and does not withstand the taste. However, by converting this starch into alpha, delicious and digestible cooked rice can be cooked. The pregelatinization conditions require sufficient moisture and heating at 96 ° C. or more for about 20 to 25 minutes. If heating to dry up with high heat heating after boiling, rice cooking will be completed in a short time and sufficient alpha conversion will not be performed, but after heating for a predetermined time after boiling, this problem will be solved by performing low heat heating Is done.

During the low heat process, the free water in the pot 2 is absorbed by the rice and is lost by evaporation, so that the temperature at the bottom of the pot 2 starts to rise rapidly and dry up. When the temperature of the pot temperature sensor 8 becomes 120 ° C. or higher due to the dry-up (S17), the low heat process is terminated and the process proceeds to the steaming process (S18). In the steaming step, maintaining the rice at a high temperature for 15 minutes further promotes gelatinization of rice, and evaporates excess water to cook delicious rice. Cooking is completed with this steaming step.

As described above, by extending the high heat heating after the detection of boiling, the cooked rice in the pot 2 reaches the boiling temperature sufficiently, so that the uneven heating is eliminated. The pregelatinization of the starch is promoted, so that it is possible to cook delicious rice that is not predominantly cooked and is well pregelatinized.

Embodiment 2 FIG. The rice cooker according to Embodiment 2 of the present invention includes the same operation panel 7 as the conventional rice cooker shown in FIG. 17, and a description thereof will be omitted. FIG. 5 is a block diagram of the rice cooker according to the second embodiment. Reference numeral 16 denotes a lid temperature detecting means for detecting a lid temperature by a signal from the lid temperature sensor 6;
Is boiling detection means for detecting the boiling of cooked rice based on the temperature detected by the lid temperature detection means 16; cooking selection means 18 for selecting cooking by the signal of the cooking key 9;
Is a high heat time setting means, which sets a high heat time by the output of the cooking selection means 18 and outputs it to the control means 20. Reference numeral 21 denotes timer means for measuring a high heat time, reference numeral 22 denotes heating means for driving the induction coil 3 based on the output of the control means to heat the pot 2, and reference numeral 23 denotes a pot for detecting the temperature of the pot based on a signal from the pot temperature sensor 8. It is a temperature detecting means.

Next, the operation of the second embodiment will be described with reference to FIG. 4 and FIGS. FIG. 6 is a flowchart of the rice cooker according to the second embodiment, FIGS. 4, 7, and 8 are diagrams showing heating patterns of the rice cooker. FIG. 4 shows a standard heating pattern, FIG. FIG. 8 shows a soft heating pattern. In FIG. 6, when the control is started, first, the cooking state is set to "standard" (S22), and then the input of the cooking state key 9 is determined (S23).
Is input, the setting is changed. If the cooking setting is "standard", change the cooking setting to "hard" (S24, S25), and if the cooking setting is "hard", set the cooking setting to "soft". (S26, S27), and if neither is the case (softer), the cooking setting is changed to "standard" (S22).

As described above, each time the cooking key 9 is depressed, the cooking setting is changed from "hard" to "soft" to "standard" to "hard". On the other hand, if there is no input of the cooking key 9, the input of the start key 11 is determined (S 28). If there is no input of the start key 11, the cooking setting is repeated (S 23). When the start key 11 is input, rice cooking is started. In the rice cooking step, first, a preheating step is performed (S29). In the preheating step, as shown in FIG. 4, an induction coil serving as a heating means is turned ON so that the temperature detected by the pan temperature detecting means is constant at 55 ° C. OFF control to promote rice water absorption. This preheating step is performed for 15 minutes, and after the elapse of 15 minutes, the preheating step is ended, and the process shifts to the high heat step (S30).

In the high heat process, first, the induction coil 3 is set to 100
% ON (S31), and waits for the cooked rice in the pot 2 to boil (S32). This boiling detection is performed by determining that the point at which the temperature detected by the lid temperature sensor becomes 90 ° C. or higher is boiling. After the detection of the boiling, the extended high heat time T1 and the low heat conduction time TY are set. When the cooking is harder, the extension time T1 is set to 300 seconds (S34), and the low heat conduction time TY is set to 45 seconds (S35). Extended time T1 is 1
It is set to 80 seconds (S37), and the low heat conduction time T
Y is set to 30 seconds (S38), and when it is other than the standard (in the case of softening), the extension time T1 is set to 0 seconds (S39) and the low heat conduction time TY is set to 15 seconds (S40). .

Next, the operation of the timer 1 for measuring the high heat extension time T1 is started (S41), and it is determined whether or not the count of the timer 1 has reached the high heat extension time T1 (S42).
If T1 has been reached, the process proceeds to the low heat process (S43).
As described above, by switching to low heat heating after the timer 1 measures the high heat extension time T1, the high heat heating based on the setting of the separate cooking is extended. After boiling, the glue separated from the surface of the rice due to the boiling dissolves into the water, so the free water in the pot becomes a high viscosity neat, and bubbles into the pot with the steam generated at the bottom of the pot. However, it is possible to prevent the spill by the spill prevention device provided on the lid 4 and extend the high-heat heating.

In the low heat process (S43), the timer 2 for counting the duty ratio to the induction coil is started (S4).
1) Compare the count of the timer 2 with the low heat conduction time TY (S45). The timer 2 counts the low heat conduction time T
If Y or less, energization of the induction coil 3 is turned on (S4
6) If the count of the timer 2 exceeds the low heat conduction time TY, compare whether the timer is less than 60 seconds (S47), and if the count of the timer 2 is less than 60 seconds,
The power to the induction coil 3 is turned off (S48), and the timer 2
If the count is 60 seconds or more, the timer 2 is restarted (S44). As a result, the induction coil 3 is turned on for the set low heat conduction time TY, and is turned off for a time obtained by subtracting the low heat conduction time TY from 60 seconds, so that the low heat heating is performed based on the setting of the separate cooking.

During the low heat process, the free water in the pot 2 is absorbed by the rice and disappears due to evaporation, and the temperature at the bottom of the pot 2 starts to rise rapidly. By detecting that the temperature of the pot temperature sensor 8 has become equal to or higher than 120 ° C. due to the temperature rise (S49), the low heat process is ended and the process proceeds to the steaming process (S50). In this steaming step, as shown in FIG. 7, maintaining the rice at a high temperature for 15 minutes further promotes gelatinization of the rice, and evaporates excess water to cook delicious rice. Cooking is finished with this steaming step (S51).

As described above, by adjusting the extended time of the high heat heating after the detection of the boiling based on the setting of the separate cooking,
When hardening is selected, hard rice cooked with a low moisture content is promoted by evaporating water, since the extension time of high heat heating is longer than that of the standard and the electric conduction rate in low heat heating is large, and the heating amount is large. Can be cooked. In addition, when softening is selected, soft rice with high moisture content is suppressed because evaporation of water is suppressed and the amount of heating is reduced without extending heating over low heat and the power consumption rate at low heat heating is also small. Get nervous. Thus, cooked rice with a large difference in hardness change can be obtained.

Embodiment 3 In the rice cookers according to the first and second embodiments, the heating output by the high heat after boiling was in a continuous ON state. However, as shown in FIG. The amount is obtained. Since the heating output after boiling is set to 90% of the output before boiling, it is possible to suppress a rise in the temperature of the components constituting the heating means. It is possible to cook rice with a large difference in hardness.

Embodiment 4 FIG. FIG. 10 is a block diagram showing a rice cooker according to Embodiment 4 of the present invention. Embodiment 4 differs from Embodiment 1 and Embodiment 2 in that boiling detecting means 17 detects boiling by the output of pot temperature detecting means 23. Is different.
11 and 12 are diagrams showing the relationship between the pot temperature sensor 8 and the boiling of cooked rice. Since the pot temperature sensor 8 is disposed near the induction coil 3 that directly heats the bottom of the pot 2, it has a characteristic of detecting a higher temperature than the cooked rice in the pot 2, so that the boiling directly at the temperature of the pot temperature sensor 8 Is difficult to detect,
As shown in FIGS. 11 and 12, boiling can be detected by determining the amount of cooked rice.

FIG. 11 shows the relationship between the pot temperature sensor 8 and the boiling of cooked rice when a small amount of rice is cooked. Since the amount of cooked rice is small, the temperature of the pot temperature sensor 8 rapidly rises due to heating. 1 when the temperature of the pot temperature sensor 8 reaches 100 ° C
After 20 seconds, the cooked rice starts boiling. On the other hand, FIG. 14 shows the relationship between the pot temperature sensor 8 and the boiling of cooked rice when a large amount of rice is cooked, and as shown in FIG. It is gradual, and the cooked rice starts boiling 360 seconds after the temperature of the pot temperature sensor 8 reaches 100 ° C.

FIG. 13 is a flow chart showing the operation of the boiling detecting unit according to the fourth embodiment. The induction coil is heated at 100% to perform high heat (S61), and the temperature of the pot temperature sensor 8 reaches 70 ° C. Is detected (S62), the rice cooking amount determination timer T3 is started (S63). Next, when it is detected that the temperature of the pot temperature sensor 8 has reached 90 ° C., the rice cooking amount determination timer T3 is stopped (S65). Thereafter, the rice cooking amount is determined from the count amount of the rice cooking amount determination timer T3, and a boiling detection time TF is set. Timer T3
Is less than 60 seconds, the amount of cooked rice is reduced (S67), and the boiling detection time TF is set to 120 seconds (S68). If the timer count exceeds 60 seconds and is 150 seconds or less, the amount of cooked rice is set to a medium amount (S70), and the boiling detection time TF is set to 240 seconds (S71). If the timer count exceeds 150 seconds, increase the amount of cooked rice (S
72), the boiling detection time TF is set to 360 seconds.

Next, it is determined that the temperature of the pot temperature sensor 8 becomes 100 ° C. or higher (S74), and if 100 ° C. or higher is detected, the boiling detection timer T4 is started (S7).
5) When the boiling detection timer T4 exceeds the boiling detection time TF, it is determined that boiling has occurred, and the boiling detection ends. As described above, since the boiling point is detected by the pot temperature sensor, the boiling point can be detected without providing the lid temperature sensor 6 on the lid. Can be cooked.

[0039]

As described above, according to the present invention,
As we can regulate change of cooked rice cooked rice widely,
It is possible to cook rice with hardness according to the preferences of various users.
And also suppresses spills, and cooks evenly
You can cook delicious rice.

[Brief description of the drawings]

FIG. 1 is a sectional view showing Embodiment 1 of a rice cooker according to the present invention.

FIG. 2 is a block diagram of the first embodiment.

FIG. 3 is a flowchart of the first embodiment.

FIG. 4 is a diagram showing a heating pattern according to the first embodiment.

FIG. 5 is a block diagram showing a rice cooker according to a second embodiment of the present invention.

FIG. 6 is a flowchart of the second embodiment.

FIG. 7 is a diagram showing a hard heating pattern in the second embodiment.

FIG. 8 is a diagram showing a soft heating pattern according to the second embodiment.

FIG. 9 is a view showing a heating pattern of the rice cooker according to the third embodiment of the present invention.

FIG. 10 is a block diagram showing a fourth embodiment of the rice cooker according to the present invention.

FIG. 11 is a diagram illustrating a relationship between a pot temperature sensor and boiling during small-quantity rice cooking according to the fourth embodiment.

FIG. 12 is a diagram showing a relationship between a pot temperature sensor and boiling during large-scale rice cooking according to the fourth embodiment.

FIG. 13 is a flowchart illustrating a rice cooker according to a fifth embodiment of the present invention.

FIG. 14 is a sectional view showing a conventional rice cooker.

FIG. 15 is a front view of an operation panel of a conventional rice cooker.

FIG. 16 is a flowchart of a conventional rice cooker.

FIG. 17 is a front view of an operation panel of another conventional rice cooker.

FIG. 18 is a flowchart of another conventional rice cooker.

FIG. 19 is a view showing a hard heating pattern of another conventional rice cooker.

FIG. 20 is a diagram showing a standard heating pattern of another conventional rice cooker.

FIG. 21 is a diagram showing a soft heating pattern of another conventional rice cooker.

[Explanation of symbols]

1 rice cooker body, 2 pots, 3 induction coils, 4 lids,
5 Spillover prevention means, 6 Lid temperature sensor, 7 Operation panel, 8 Pan temperature sensor, 9 Cooking key, 10
Display, 11 Start key, 12 Off key, 13
Timer key, 14 o'clock key, 15 minute key, 16 Lid temperature detecting means, 17 Boiling detecting means, 18 Cooking selection means, 19 High heat time setting means, 22 Heating means, 23
Pot temperature detection means

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hiroaki Tsukahara 1728 Komaeda, Hanazono-cho, Osato-gun, Saitama 1 Mitsubishi Electric Home Equipment Co., Ltd. (56) References JP-A-4-193116 (JP, A) 57-150919 (JP, A) JP-A-9-164064 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 27/00

Claims (2)

(57) [Claims] 1. A pot stored in a rice cooker main body, a heating means for heating the pan, a lid for covering an upper opening of the rice cooker main body, and a boiling detecting means for detecting a boiling of the cooked food in the pan. When the cooked separately selecting means for selecting a cooking raising hardness of cooked rice when performing cooking, a high heat heating time setting means for setting a high heat heating time by inputting the cooking divided selection means is provided, before
The temperature of the pan suddenly rises from the point of boiling detection by the boiling detection means.
Up to the point of dry-up
After high heat heating from Teng detection time point to high heat time set by the high heat heating time setting means, cooker and performing low heat heating. 2. The rice cooker according to claim 1, wherein the heating amount of the high heat heating after the boiling is 90% or more of the heating amount before the boiling.