JP3327461B2 - Stove with rice cooking function - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking stove with a rice cooking function that can optimally control heating means for cooking delicious rice.

[0002]

2. Description of the Related Art Oil cooking and stewed cooking are performed by using a gas stove. The heating power of a heating means such as a stove is set by a knob, and unless the setting is changed, the pot is heated by the heating power. On the other hand, rice cooking is usually performed with a rice cooker. A rice cooker is a device that cooks delicious rice under control according to the amount of cooked rice.

[0003]

However, the heating power required for rice cooking varies depending on the amount of rice cooked, but is generally 800 to 800%.
Although it is 1300 kcal / h, in a gas stove with a rice cooking function that uses a conventional pot to cook rice, since the rice cooking operation is performed with the heat set by the knob, the rice cooked with the set heat is not always performed. Absent. Nevertheless, the fire was immediately extinguished at the temperature indicating that the water had evaporated, and the rice pre-gelatinization time (required for 20 minutes or more at 98 ° C or more) was insufficient, so that rice was not cooked deliciously, and regardless of the size of the thermal power However, when the fire was extinguished at a fixed temperature, it was difficult to cook delicious rice because the rice cooking execution time was extremely long or short. Such a problem may also occur in the case of an electric stove, in which the determination of the heating power and the amount of cooked rice has not been performed, and the rice cooking control based thereon has not been performed. The present invention has been made in view of the above circumstances, and has a rice cooking function that can optimally control a heating means to cook delicious rice without necessarily recognizing the degree of adjustment of a heating power control lever. The task is to provide a stove.

[0004]

A cooker with a rice cooking function according to the present invention is a cooker with a rice cooker function, which has a heater and can cook rice using a pot heated by the heater. A movable heating power adjusting lever capable of adjusting the heating power of the pot from strong to weak, a measuring means for measuring the temperature of the bottom of the pot placed on the sword, a state in which the adjusting condition of the heating power adjusting lever is not recognized, and the heating means And a control unit for controlling the rice cooking by starting the heating power of the heating power control lever with the heating power adjusted by the heating power control lever as a high heat, wherein the control unit is configured to perform the first measurement before the temperature equilibrium state of the heated pan by the measuring unit. Time (Δt ₁ ) required to measure the second temperature before the temperature equilibrium state after measuring the temperature of the pan, and the temperature equilibrium state of the heated pan in response to the measurement result of the measuring means And consider Has measurement means for measuring the equilibration time (Delta] t ₂₎ that, if the rise time (Delta] t ₁₎ is longer than a predetermined time, if the equilibration time (Delta] t ₂₎ is less than the predetermined time, the temperature of the pot It is characterized in that a control structure is adopted in which the heating power of the heating means after the equilibrium state is set to low heat.

[0005] Further, the control unit may control the rising time (Δt
₁ ) is longer than the reference rise time, or if the rise time (Δt ₁ ) is less than the reference rise time, but the equilibrium time (Δt ₂ ) is less than the reference balance time, the temperature equilibrium state of the pan A control structure for reducing the heat of the heating means to a low heat later may be adopted.

When the temperature of the pot after a predetermined time elapses after switching the heating power of the heating means to a low heat is equal to or higher than a predetermined temperature, the control section continues the low heat as it is, and when the temperature of the pan is lower than a predetermined temperature. If the temperature is less than the predetermined temperature ( _Tk ), the control may be switched to high heat until the temperature of the pan reaches a predetermined switching temperature ( _Tk ).

When the low heat is continued, the control unit switches the heating power of the heating means from the low heat to the high heat for a short time (t _c ) before the completion of the rice cooking, thereby skipping the water, thereby making a chopping operation of the cooking operation. May be adopted.

[0008] The control unit may control the equilibrium time (Δt
₂ ) If the reference equilibration time is longer than the reference equilibrium time, when the temperature of the pan reaches a predetermined switching temperature (T _k ) after the temperature equilibrium state of the pan, the heating power of the heating means is reduced to low heat. A control configuration may be adopted in which the heating power of the means is switched from low heat to high heat for a short period of time (t _c ) to perform the chopping operation of the cooking operation for skipping moisture.

Further, the control unit has temperature equilibrium state determining means for determining a state that can be regarded as a temperature equilibrium state of the heated pan in response to a measurement result of the measuring means. Later, the temperature of the pot is changed to a predetermined switching temperature (T
_k ) when the heating power of the heating means is reduced to a low heat, and the predetermined switching temperature (T _k ) is determined by the temperature equilibrium temperature of the pan in the temperature equilibrium state determining means. May be used.

[0010] Further, the control unit is required from when the measuring means measures the first temperature after the temperature equilibrium state of the heated pot to when it measures the second temperature after the temperature equilibrium state. The rise time (Δt ₃ ) after the temperature equilibrium state is also measured, and when the equilibrium temperature is equal to or higher than the reference equilibrium temperature, the predetermined switch temperature is a low-temperature side switch temperature (T _k ). Is lower than the reference equilibrium temperature, if the rise time (Δt ₃ ) after the temperature equilibrium state is equal to or longer than the reference time, the switching temperature (T _k ) on the high-temperature side is set, but the rise time (Δt ₃ ) If the time is shorter than the reference time, the switching temperature (T _k ) on the low temperature side may be used.

[0011] The control unit may control the equilibrium time (Δt
_{If 2} ) is equal to or longer than the reference equilibrium time, the heating power of the heating means is set to a low flame when the switching temperature on the high temperature side (T _k ) is reached after the temperature equilibrium state of the pot, while the equilibrium time (Δt ₂ ) is If the time is less than the equilibrium time, a control structure may be adopted in which the heating power of the heating means is set to a low heat when the temperature reaches the low-temperature switching temperature (T _k ) after the temperature equilibrium state of the pot.

Further, the control unit has temperature equilibrium state determining means for determining a state that can be regarded as a temperature equilibrium state of the pot to be heated in response to a measurement result of the measuring means. Later, the temperature of the pot is changed to a predetermined switching temperature (T
_k ), the heating power of the heating means is reduced to a low heat, and the predetermined switching temperature (T _k ) is set to a lower temperature when the equilibrium time (Δt ₂ ) is shorter than the reference equilibrium time. The switching time (T _k ), while the equilibrium time (Δt ₂ )
Is longer than the reference equilibrium time, if the equilibrium temperature of the pan in the temperature equilibrium state determining means is lower than the reference equilibrium temperature, the temperature is changed to the high temperature side switching temperature (T _k ). In the above case, the switching temperature on the low temperature side (T _k )
May be used.

Further, the control unit has temperature equilibrium state determining means for determining a state that can be regarded as a temperature equilibrium state of the heated pan in response to a measurement result of the measuring means, and the control unit determines the equilibrium time (Δt ₂ ) Is equal to or longer than the reference equilibrium time, and if the equilibrium temperature of the pan in the temperature equilibrium state determining means is equal to or higher than the reference equilibrium temperature, the heating power of the heating means is switched from low heat to high heat for a short time (t _c ) before the completion of rice cooking. In this case, the cooking operation may be such that the cooking operation for skipping moisture is performed, but the cooking is not performed when the equilibrium temperature is lower than the reference equilibrium temperature.

On the other hand, another cooking stove with a rice cooking function according to the present invention is a cooking stove with a rice cooking function which is provided with a heating means and is capable of cooking rice using a pot heated by the heating means. A movable heating power adjusting lever capable of adjusting the heating power from strong to weak, measuring means for measuring the temperature of the bottom of the pot placed on the virtue, in a state where the degree of adjustment of the heating power adjusting lever is not recognized, and the heating power of the heating means is not recognized. A control unit for controlling the rice cooked by starting with the heating power adjusted by the heating power adjustment lever as high heat, wherein the control unit is configured to control the first temperature before the temperature equilibrium state of the pan to be heated by the measuring unit. , The first rise time (Δt ₁ ) required to measure the second temperature before the temperature equilibrium state,
The second rise time (Δt ₄ ) required from the measurement of the temperature of the first temperature to the measurement of the third temperature before the temperature equilibrium state, and the temperature equilibrium after the measurement of the first temperature after the temperature equilibrium state Measuring means for measuring a rise time (Δt ₅ ) after the temperature equilibrium state required until the second temperature after the state is measured, wherein the first rise time (Δt ₁ ) is a first reference rise If it is longer than the time, the heating power of the heating means is set to low heat after the temperature equilibrium state of the pot, and then the heating power of the heating means is switched from low heat to high heat for a short period of time (t _c ) before rice cooking is completed, so that the water is skipped. When the first rising time (Δt ₁ ) is shorter than the first reference rising time, the second cooking is performed.
Is determined on the basis of the result of the rise time (Δt ₄ ) of the pan after the temperature equilibrium state of the pot, and the rising time after the temperature equilibrium state (Δ
Based on the t ₅₎ of the result, then, it is characterized in that a control arrangement for determining whether or not to perform the Choi cook.

On the other hand, still another cooker with a rice cooking function according to the present invention is a cooker with a rice cooker function that includes a heating means and can cook rice using a pot heated by the heating means,
A movable heating power adjustment lever capable of adjusting the heating power of the heating means from strong to weak, a measuring means for measuring the temperature of the bottom of the pot placed on the sword, a state in which the adjustment of the heating power adjustment lever is not recognized, and A control unit that controls rice cooking by starting the heating power of the heating unit with the heating power adjusted by the heating power adjustment lever as high heat, and the control unit includes:
A measurement for measuring a rise time (Δt ₀ ) required for the measuring means to measure a first temperature before the temperature equilibrium state of the heated pan to measure a second temperature before the temperature equilibrium state. Means for temporarily heating the cooked rice after detecting the equilibrium temperature of the heated pan, wherein the rise time (Δ
As t ₀ ) is shorter, the heating power of the heating means is switched to low heat in a shorter elapsed time after the detection of the equilibrium temperature of the pan.

Further, the control unit may control the rising time (Δt)
_The control configuration may be such that as the _{value of 0} ) is shorter, the low-heating rice cooking time with the switched low heat is continued longer.

Further, the control unit may switch the heating power of the heating means to a low heat after the temperature of the pan reaches the water evaporation temperature, and then, based on the temperature of the pan after a lapse of a predetermined time, the low heat rice cooking time on the low heat May be adopted as a control configuration that determines

Further, the control unit switches the heating power of the heating means to low heat after the temperature of the pot reaches the moisture evaporation temperature, and immediately after the predetermined time has passed, when the temperature of the pot is equal to or higher than the predetermined temperature, the high heat is applied. May be adopted.

Further, the control unit may switch the heating power of the heating means to low heat after the temperature of the heating pot reaches the moisture evaporation temperature, and the higher the temperature of the heating pot after a lapse of a predetermined time, the more the fire extinguishing of the heating means may be suppressed. A control structure may be employed in which the switching point of the high heat for the high heat rice cooking for skipping excess moisture is delayed beforehand.

Further, in the stove with a rice cooking function, the heating means is a standard burner which can be adjusted to a cooking power for cooking delicious rice. You may have the structure which can manually set the heating power to the rice cooking position used as a reference of the cooking power for cooking delicious rice.

[0021]

According to the cooking stove with the rice cooking function of the present invention, the heating means is optimally controlled by the control unit based on time information, temperature information and the like. Delicious rice can be cooked without necessarily recognizing the adjustment of the heat control lever.

[0022]

FIG. 1 is a front view of a gas stove with a rice cooking function according to an embodiment of the present invention, and FIG.
FIG. 3 is an enlarged view of the operation panel of FIG. 1, and FIG. 3 is an enlarged view of the vicinity of the thermal power adjustment lever of FIG. 1. The gas stove 101 with a rice cooking function is a standard burner 10 that can cook rice by heating a pot.
3, a high-heat-power burner 105, and a grill stove 131 (not shown in FIG. 1) (see FIG. 4). The pot heated by the standard burner 103 is placed on the pot, and a temperature sensor 107 for measuring the temperature of the placed pot bottom is provided. The temperature sensor 107 is, for example, a thermistor. On the front surface of the gas stove 101 with a rice cooking function, an opening / closing door 109 for putting fish and the like into a firing chamber provided with a grill burner 131 is attached. An operation panel 111 as shown in FIG. 2 is provided on the left side of the door 109.

The operation panel 111 has a water heater key 11
3. Operation keys such as a fried food key 115 and a rice cooker key 117 are provided. In particular, the rice cooker key 117 is a key for selecting a mode between a standard cooking mode and a quick cooking mode every time the rice cooking key 117 is pressed. Which mode is selected depends on whether the cooker lamp 117a or the standard cooker lamp 117b is used.
It can be seen from which of the above is lit. Similarly, water heater lamp 113a is provided corresponding to water heater key 113, and 160 ° C. lamp 115a, 180 ° C. lamp 115b, and 200 ° C. lamp 115c are provided corresponding to fried food key 115.

In addition to the operation panel 111, an ignition operation button 119a corresponding to the standard burner 103, an ignition operation button 119b corresponding to the high heat power burner 105, and an ignition operation corresponding to the grill burner 131 are provided on the front surface of the gas stove 101 with a rice cooking function. A button 119c is provided. Each of the ignition operation buttons 119a, 119b, and 119c is used to ignite the corresponding burner 103, 105, or 131 when pressed. Further, after each burner is ignited, the adjustment of the heating power is performed by the heating power adjustment levers 121a, 121b, 1c provided corresponding to the ignition operation buttons 119a, 119b, 119c, respectively.
21c.

As shown in FIG. 3, for example, the heating power adjustment lever 121a is a lever that can move from strong to weak.
Thereby, the heating power of the standard burner 103 is adjusted.
The amount of heating when cooking rice is about 1300 kcal / h
Therefore, the bold line 123 corresponding to the heating power is drawn, and is displayed as rice cooking. Therefore, when the user moves the heating power control lever 121a to a position below the thick line 123 to cook rice, the user can easily cook delicious rice. Therefore, the thermal power of the standard burner 103 corresponding to the thick line 123 is a thermal power that is a reference for cooking delicious rice, and whether the thermal power is large or small depends on the thick line 1.
The heat power corresponding to 23 is used as a reference. Note that a battery replacement sign 125 and a grill ignition confirmation lamp 127 are also provided on the entire surface of the gas stove 101 with a rice cooking function.

FIG. 4 is a schematic block diagram showing the internal configuration of the gas stove with a rice cooking function of FIG. Standard burner 1
03, the gas passing through the gas pipe 129 is supplied to each of the high heat burner 105 and the grill burner 131. The gas pipe 129 is provided with the standard burner 103 and the high-fired burner 10
5. Branched for grill burner 131, safety valves 133a, 133b, 133c for each branch
Is provided. Thermal power control levers 121a, 121
b and 121c are respectively between the safety valve 133a and the standard burner 103, and between the safety valve 133b and the high heat
, And between the safety valve 133c and the grill burner 131. These heat control levers 121a, 121
b and 121c are adjusted by the user as described above, and have nothing to do with the control unit 143 described later. Further, a gas pipe 129 further branches between the safety valve 133a and the heating power control lever 121a, and an electromagnetic valve 135 is provided for one branch. Solenoid valve 135
Is closed, the heating power is about 350 kcal / h, which is a low heat, and when the solenoid valve 135 is open, the heating power is adjusted by the heating power adjustment lever 121a.

A standard burner 103, a high heat burner 105,
The grill burner 131 includes electrodes 139a, 139b, 139c, 139 connected to the igniter 137, respectively.
It fires when d sparks. Whether or not the ignition
It is detected by an ignition checker 141a corresponding to the standard burner 103, an ignition checker 141b corresponding to the high-fire power burner 105, and an ignition checker 141c corresponding to the grill burner 131. The ignition confirmers 141a, 141b, 141c are, for example, thermocouples. Safety valve 133a, b, c, solenoid valve 1
35, temperature sensor 107, ignition checkers 141a, b,
c, the igniter 137 is connected to the control unit 143, and the operation panel 111, the ignition operation buttons 119a to 119c
Is controlled by a signal from the operation board 145 that receives the operation. The control unit 143 also stores data for cooking rice, and the safety valve 133a is also stored on the basis of the data.
Etc. are controlled.

FIG. 5 is a block diagram clarifying the configuration of the pot type discriminating unit in the control unit of FIG. Pot type discriminator 147
Is a temperature sensor 107, a determination unit 149, and a timer 1
51 and a temperature equilibrium state determination unit 153. Discriminator 1
A memory 155 is provided in 49. Although the operation will be described later, in brief, the determination unit 149 uses the standard burner 103 based on the difference between the temperature information obtained from the temperature sensor 107 and the reference pattern defined by the time information obtained from the timer 151. To determine the type of pot to be heated.

FIG. 6 is a block diagram clarifying the configuration of the thermal power and cooked rice amount discriminating unit in the control unit of FIG. The thermal power and cooked rice amount determination unit 157 includes a temperature sensor 107, a determination unit 149, a timer 151, and a temperature equilibrium state determination unit 15.
3 is included. The determination unit 149 includes a memory 155. Similarly, the operation will be briefly described.
49 is a standard burner 103 based on a difference between a reference pattern defined by temperature information obtained by the temperature sensor 107 and time information obtained by the timer 151.
The amount of rice to be cooked by the heat and the pot is determined.

FIG. 7 is a block diagram clarifying the configuration of the pot thickness judging section in the control section of FIG. Pot thickness discriminator 159
Includes a temperature sensor 107, a determination unit 149, and a temperature equilibrium state determination unit 153. The temperature equilibrium state determination unit 153 includes an equilibrium temperature detection unit 161. The equilibrium temperature detection unit 161 determines and detects the temperature when the pan to be heated is considered to be in a temperature equilibrium state by taking sampling data of the temperature for a certain time as described later. Thus, temperature information is determined based on time information. Therefore, the determination unit 149 determines the pan thickness of the pan to be heated based on the difference between the temperature information obtained by the temperature sensor 107 and the reference pattern defined by the time information used in determining the equilibrium temperature. are doing. The detailed operation will be described later.

FIG. 8 is a block diagram clarifying the configuration of the chopping presence / absence determining unit in the control unit of FIG. The chopping presence / absence determination unit 163 includes the temperature sensor 107, the determination unit 149, the timer 151, and the temperature drop point detection unit 165. The determination unit 149 determines the presence or absence of cooking in accordance with the difference between the reference pattern defined by the temperature information obtained by the temperature sensor 107 and the time information obtained by the timer 151. Here, the choi-cooking is to perform the cooking operation by switching the heating power of the standard burner 103 from a low heat to a high heat for a short period of time before the completion of the rice cooking to skip moisture and cook.

FIG. 9 is a block diagram clarifying a selection mode switching unit which is another configuration in the control unit of FIG. The control unit 143 includes a temperature equilibrium state determination unit 153 that determines the temperature equilibrium state of the pan heated by the standard burner 103 based on the temperature information obtained by the temperature sensor 107 as described above.
In addition, a selection mode switching unit 167 is included. The selection mode switching unit 167 switches the mode selection from standard cooking to fast cooking and from early cooking to standard cooking by operating the rice cooking key 117. The selection mode switching unit 167
In some cases, even when the rice cook key 117 is operated, the mode selection may not be switched in response to the output of the temperature equilibrium state determination unit 153. This will be described later.

FIG. 10 is a block diagram for explaining that data is stored in control unit 143. A data storage unit 169 is provided in the control unit 143, and stores rice cooking time data, rice cooking time MAX data, and rice cooking time MIN data corresponding to each of the standard cooking mode and the quick cooking mode. . The data storage unit 16
Reference numeral 9 stores MAX data of the maximum rice cooking time when the rice cooking time is extended, which is common data of the standard cooking mode and the quick cooking mode. The notification unit 171 is connected to the control unit 143, and the notification unit 171 operates when the control unit 143 performs error control on the rice cooking control. The notifying unit 171 is not shown in FIG.

FIG. 11 is a first flowchart showing rice cooking control of a gas stove with a rice cooking function according to an embodiment of the present invention, FIG. 12 is a second flowchart, and FIG. 13 is a third flowchart. FIG. 14 is a flowchart, and FIG. 14 is a fourth flowchart.
FIG. 15 is a fifth flowchart, FIG. 16 is a sixth flowchart, and FIG. 17 is a seventh flowchart. Hereinafter, FIG.
The description will be made in accordance with the flowcharts of FIGS. 1 to 17 and the block diagram of FIG. 18 and the graphs of FIGS. 19 to 25 as appropriate.

Referring to FIG. 11, when rice cooking control is started, as shown in step 201, standard burner 103
Is controlled by high heat (cooking power, hereinafter the same). The strong fire here is performed by the heat adjustment lever 121a as described above.
Is regulated by firepower. As mentioned above,
The control unit 143 does not recognize the degree of adjustment of the heating power adjustment lever 121a, and the control unit 143 can recognize only whether the solenoid valve 135 is opened or closed. Is done.

Next, while the heating power is high, the process proceeds to step 202.
In, an initial temperature determination is performed. The determination here is made based on whether the temperature is lower than 60 ° C. If the temperature is higher than 60 ° C., the process proceeds to step 204. If the temperature is lower than 60 ° C., a hot start error occurs in step 203. That is, the control unit 143 sets the safety valve 133a from the open state to the closed state, and extinguishes the standard burner 103.

When the process proceeds to step 204, measurement and storage of data Δt ₁ for determining the type of the pan to be heated by the standard burner 103 are performed. The data Δt ₁ indicates that the temperature of the pan heated by the standard burner 103 is from 60 ° C. to 75 ° C.
It is the rise time required to rise to ° C. This step 204 is performed by the determination unit 149 recognizing how long the timer 151 measures while the temperature sensor 107 measures from 60 ° C. to 75 ° C. and stores it in the memory 155.

Next, at step 205, it is determined whether or not the temperature is 90 ° C. or higher. This is because if the temperature exceeds 90 ° C., there is a possibility that the heated pan will be in a temperature equilibrium state. Therefore, when the temperature reaches 90 ° C. or more, a process for measuring the temperature equilibrium state is started in step 206. The temperature equilibrium state is measured by operating the temperature equilibrium state determination unit 153 in the control unit 143 shown in FIG. The equilibrium temperature detector 161 is provided in the temperature equilibrium state determination unit 153, and the equilibrium temperature detector 161 performs the process of step 207.

FIG. 19 is a graph for explaining the process of determining the equilibrium temperature. Referring to FIG. 19, the process of determining the equilibrium temperature is performed by sampling the data of temperature sensor 107 every 15 seconds. Then, when the following conditions 1 and 2 are satisfied, the equilibrium temperature is determined.

Condition 1 −2 ° C. ≦ T _N −T _N−2 ≦ + 2 ° C. Condition 2 T _E3 and T _S when Condition 1 is satisfied three times in succession
Is −2 ° C ≦ T _E3 −T _S ≦ + 2 ° C.

Here, T _N is the latest measured temperature data, T
_N-2 is data two times before T _N , T _E3 is T _N when condition 3 is satisfied for the third time, and T _S is T _N-2 when condition 1 is satisfied first.

Then, the condition 2 is satisfied, and _TE3 is determined as the equilibrium temperature. In the case where the equilibrium temperature has already been determined, is lower than the equilibrium temperature of T _E3 has already been determined only changes the equilibrium temperature T _E3. Next, step 2
When the equilibrium temperature is determined in step 07, the process proceeds to step 208, which is a step of the normal rice cooking control process. When the equilibrium temperature is not determined, the process proceeds to step 209.

Step 209 is a step for determining whether or not the temperature measured by the temperature sensor 107 is 140 ° C. or higher.
If the temperature is not higher than 140 ° C., return to step 207
If the temperature is equal to or higher than 40 ° C., the process proceeds to step 210 and an unbalanced error occurs. Usually, the equilibrium temperature is determined up to 140 ° C., but for some reason, the equilibrium state may occur at a temperature of 140 ° C. or higher, or the equilibrium state may not be obtained.

FIG. 20 shows a case where the equilibrium temperature is observed up to 140 ° C. and a case where the equilibrium temperature is not observed. It is sufficient that the equilibrium temperature is determined when the equilibrium temperature is H1 as in a pan made of aluminum, a porcelain or the like. Fire extinguishing is performed when the safety valve 133a that has received the control signal from the control unit 143 shown in FIG. 18 changes from the open state to the closed state. As described above, the error control is performed by the control unit 143. When the control unit 143 performs the error control, the notification unit 171 that has received the signal from the control unit 143 notifies the user that the error control has been performed. The notification is performed by displaying a lamp or sounding a buzzer. As a result, the user can take some measures, and safety is ensured.

H3 in FIG. 20 indicates the equilibrium temperature determination point in the case where the earthen pot is not extinguished and continues to be heated. In addition, the safety valve 133a is set to the closed state as the error control.
At the time of ° C., the solenoid valve 135 may be closed first, and after a predetermined time has elapsed, the safety valve 133a may be closed.
This is because the taste may drop, but it may be almost cooked at the time of switching to low heat at 140 ° C., by switching to low heat and taking a predetermined time of pre-gelatinization, This is because it can taste a little more or less delicious. Further, as shown in FIG. 10, the notification unit 171 can notify the difference in abnormality by changing the lighting method and the sound of the buzzer. However, a notification unit corresponding to each error control may be provided, and only a lamp, only a buzzer, a combination of a lamp and a buzzer, a method of displaying a lamp, a method of sounding a buzzer, and the like are arbitrary.

Next, in step 208, measurement and storage of the pot type discrimination data Δt ₂ for standard cooking or measurement and storage of thermal power and cooked rice discrimination data Δt ₂ for early cooking are performed. Δt ₂ is the elapsed time from the detection of the equilibrium temperature to the equilibrium temperature + 6 ° C., and is a period (equilibrium time) during which the temperature of the pan can be regarded as a temperature equilibrium state. In the case of standard cooking, the determination unit 149 receives a signal indicating that the temperature equilibrium state determination unit 153 of FIG.
The timer 151 is operated, and when the temperature sensor 107 measures the equilibrium temperature + 6 ° C., the measurement time of the timer 151 is recognized and stored in the memory 155. In the case of early cooking, the determination unit 149 of FIG. 6 performs the same operation.

Next, at step 211, the rice cooking mode cannot be switched. Conversely, from the start of the rice cooking control to the end of step 208, every time the rice cooker key 117 is pressed, the selection from the quick cooking to the standard cooking or from the standard cooking to the quick cooking can be switched. That is, as shown in FIG. 9, the selection mode switching unit 167 switches the selection mode by operating the rice cooker key 117 until step 211, but the temperature equilibrium state determination unit 153 that has performed the processing of step 208 ends the equilibrium state. Is output to the selection mode switching section 167, so that the selection mode switching section 167 does not switch the mode even if the rice cooker key 117 is operated after step 211.

This is because the subsequent control differs between the standard cooking mode and the early cooking mode, and switching between modes in different control processes causes a malfunction, thereby ensuring reliability. In addition, the mode switching up to step 211 is permitted not only when the rice is always cooked in the mode selected first, but also when the mode switching is permitted as much as possible to allow flexibility of the apparatus. This is because the convenience of the device can be improved. In particular,
Since the standard burner is used for cooking rice, when the number of stove burners that can be used is reduced and other cooking is hindered, the user wants to switch the mode from standard cooking to fast cooking and complete rice cooking quickly. This is because they may change their feelings.

The standard cooking mode and the early cooking mode are used.
Although only mode selection is performed, for example, various modes such as a mode for cooking cooked rice can be considered. May not be able to switch modes. In addition, when switching between modes, for example, when there are three types of modes, it is not necessary to determine whether switching is possible or not up to all common controls, and whether switching between one mode and the remaining two modes is possible or not. It is also possible to decide beforehand and then decide whether to enable or disable switching for the remaining two modes.

Next, in step 212 of FIG. 12, it is determined whether the rice cooking mode is selected as the standard cooking mode or the quick cooking mode. The process proceeds to step 213 in the case of the standard cooking mode, and proceeds to step 219 in the case of the rapid cooking mode. Step 213 is a step of pan type discrimination 1 in which the pan is heated depending on whether the value of Δt ₁ (rise time) stored in the memory 155 of FIG. 5 is 75 seconds or more or less than 75 seconds as the reference rise time. Classify the material. That is, the determination unit 1
Depending on the value of the data Δt ₁ stored in the memory 155, 49 is a pot made of a material having a low heat conductivity such as an enamel or stainless steel, or a pot made of a material having a high heat conductivity such as an aluminum or culture pot. Determine if there is. If it is longer than 75 seconds, the process proceeds to step 214, where it is determined that the pot type is a material having low thermal conductivity. If less than 75 seconds, step 215
The pan type is determined to be a pan made of a material having high thermal conductivity.

Next, if it is determined in step 215 that the pot type is made of a material having a high thermal conductivity, the process proceeds to step 216, in which a pot type determination 2 is performed. As a result, if the data Δt ₂ (equilibrium time) is less than 230 seconds as the reference equilibrium time, the process proceeds to step 217, where the pan type determination 1 is determined to be incorrect. On the other hand, data Δt ₂
If the (equilibrium time) is 230 seconds or more as the reference equilibrium time, the process proceeds to step 218, where it is determined that the pot type determination 1 is correct. That is, the determination unit 149 of FIG.
Is determined again based on the data Δt ₂ stored in the. This determination is made again because the pot type determination 1 in step 213 is not always correct. Therefore, by performing the determination again, step 213 is performed.
Can be confirmed, and even if erroneous, a correction can be made to make the control more accurate.
If it is determined in step 217 that the pot type determination 1 is incorrect, the process proceeds to step 214 in which the heated pan is determined to be a material having low thermal conductivity.

Next, if it is determined in step 214 that the material has a low thermal conductivity, the process proceeds to step 236, in which the heating power of the standard burner 103 is switched from high to low. This switching is performed by the determination unit 149 of FIG. 5 giving a control signal to the solenoid valve 135 based on the determination result, so that the solenoid valve 135 changes from the open state to the closed state. Even when the solenoid valve 135 is closed, the gas pipe 129 connected to the standard burner 103 as shown in FIG.
Is branched, and gas is supplied. The thermal power here is about 350 kcal / h.

FIG. 21 shows a graph corresponding to the processing from step 213. The upper graph is a graph corresponding to the case where the process proceeds to step 213, step 215, step 216, step 217, step 214, and step 236 (a pan having a low thermal conductivity). Is located in step 21
3, step 215, step 216, step 218
Is a graph corresponding to the case (a pot with a high thermal conductivity), and the graph located below is a graph corresponding to the case where the process proceeds to a step 213, step 214, and step 236 (a pot with a low thermal conductivity). It is. Here, H4, H5
Is the time when the equilibrium temperature was determined, and H6, H7, H
8 is the end of the temperature equilibrium state, and H6 and H
8 is a point in time when the heating power is switched from high to low.

Returning to step 219 in FIG. 12, in step 219, a discrimination process of the heating power of the standard burner 103 and the amount of cooked rice in the pot is performed. This determination is performed by the determination unit 149 of FIG. 6 using the data Δt recorded in the memory 155.
_{2 This} is performed by determining whether (equilibrium time) is 230 seconds or more as a reference equilibrium time. If Delta] t ₂ is more than 230 seconds, the process proceeds to step 220, is an evaluation value of the thermal power and cooking amount is small, the switching temperature T _k of the low heat from the high heat at the step 221 is set to 145 ° C., over low heat for cooking The time t _j is set to 2 minutes, and no cooking is set. Step 2 if Δt ₂ is less than 230 seconds
In step 223, it is determined that the evaluation values of the thermal power and the amount of cooked rice are large.
_K is set to 135 ° C., the low heat time t _j is set to 3 minutes, and no choi cooking is set.

Next, step 221 or step 223
After, the temperature measured by the temperature sensor 107 at step 224 of FIG. 15 whether switching temperature T _k or higher is determined. T
If it is less than _k, the process proceeds to processing in step 232, if more than T _k is the standard burner 103 proceeds to step 225
Is switched from high heat to low heat. The switching here is also performed by controlling the solenoid valve 135 from open to closed. Therefore, the thermal power is about 350 kcal / h. Then, in step 226, the low heat rice cooking time t _j starts.

Next, step 227 of FIG. 16 is processed, and it is determined whether or not there is a chop cooking and the pot type is a material having high thermal efficiency. Step 221 and Step 2
Since both of No. 23 and No. 23 do not cook, the process proceeds to step 228, and it is determined whether the MAX time has elapsed from the start. Here, the MAX time is the rice cooking time MAX of the early cooking stored in the data storage unit 169 of FIG.
If the data is 20 minutes, and if 20 minutes have elapsed, the process proceeds to step 231 in FIG. 17, and if not, the process proceeds to step 229. In step 229, it is determined whether the set time t _j has elapsed. Here, t _j is 2 minutes or 3 minutes set in step 221 or step 223. If t _j has not ended, the process returns to step 228. If t _j has ended, the process proceeds to step 230. Here, t _j is the rice cooking time data of the early cooking stored in the data storage unit 169 of FIG. The rice cooking time data is not set as the time from the start, but is set as the time of low heat after the heat power is switched. This is the time for alpha. In step 230, it is determined whether the MIN time has elapsed since the start. Figure 1 shows the MIN time
0 in the data storage unit 169 of the early cooking rice cooking time MI
N data, which is set as 12 minutes. MIN
If the time has not elapsed, a loop process is performed. If the time has elapsed, the process proceeds to step 231.

[0057] Step 228, Step 229, the processing in step 230, the cooking completion, if between the end of t _j is the MAX time and MIN time becomes t _j end, a t _j termination point MAX time If it exceeds, the maximum time is reached, and if t _j is less than the MIN time, the operation is performed until the MIN time. In this way, even in the case of early cooking, rice is cooked for the MIN time, and a certain taste is guaranteed. still,
Step 231 in FIG. 17 is a step for determining whether or not the choi is cooked. Steps 221 and 223
In any of the above, it is said that no choi cooking is done,
Final processing of the completion of rice cooking is performed.

FIG. 22 shows a graph corresponding to the processing after step 219. Step 219, step 222, step 223
Is a graph corresponding to the case where the thermal power and the amount of cooked rice are large (the thermal power and the amount of cooked rice are large). It is. Here, H9
Is the time when the equilibrium temperature was determined, and H10, H11
Is the time when the thermal power is switched from high to low, and H
12 and H13 are the times when the fire was extinguished. H10 is
H11 corresponds to 145 ° C. The reason for changing the switching temperature (T _K ) in this way is that
This is because the degree of ease of burning is different depending on the evaluation values of the heat power and the amount of cooked rice. Further, various discriminations such as standard cooking described later are not performed, but this is because time is given priority over taste in early cooking.

Next, the case where the process proceeds to step 232 in FIG. 15 will be described. In step 232, it is determined whether the MAX time has elapsed from the start. If not, the process returns to step 224 to perform a loop process. If the time has elapsed, the process proceeds to step 233 to extend the time. Here, the time is extended by the temperature T
_k is a temperature at which the heating power is switched from a high heat to a low heat. This temperature is a temperature indicating that the water has evaporated and the rice has been cooked. If the temperature does not reach this temperature (T _K ), M
This is because, even when the AX time has elapsed, the rice should be cooked until the cooked time is extended. However, it is determined in step 234 whether or not 30 minutes have elapsed since the start. If 30 minutes have not elapsed, the process returns to step 224 to perform loop processing. If 30 minutes have elapsed, step 235 is performed. And the cooking time error occurs. Even if the rice cooking time is extended in step 233, 30 minutes after the start indicates that some abnormality has occurred. In this case, the control unit 143 in FIG. 10 performs error control. The safety valve 133a is closed from the open state to extinguish the fire. Then, the notifying unit 171 notifies the user of the abnormality upon receiving a signal indicating that the abnormality is present from the control unit 143. Here, 30 minutes after the start is the rice cooking time extension M stored in the data storage unit 169 of FIG.
In the case of early-cooked AX data, since the MAX data is 20 minutes, an extension of 10 minutes is allowed. In this way, by extending the time, the rice cooking time is ensured until the rice is cooked. If the time exceeds the upper limit of the extension, an abnormality is notified and safety is ensured. Therefore, when error control is performed, the user can take measures according to the error control.

As for the error control, similarly to the case described with reference to FIG. 18, in addition to the case where the safety valve 133a is closed, the solenoid valve 135 is first closed, and after a lapse of a predetermined time, the safety valve 133a is closed. You may. The notification unit 17
1 is the same as the case described with reference to FIG.

Next, steps 236 in FIG.
The case where the process proceeds to step 237 will be described. In step 237, after switching the heating power from high to low,
It is determined whether 0 seconds have elapsed. Loop processing is performed until 90 seconds have elapsed.
Proceeding to 8, the processing of the pot type determination 3 is performed. Pot type identification 3
Means that the temperature of the pan to be heated after 90 seconds elapses is 127
Depending on whether it is above or below ° C. That is, the discriminating unit 1 shown in FIG.
The timer 151 determines whether or not 90 seconds have elapsed since the switching signal was output to the solenoid valve 135 by the timer 151, and the temperature at the time when 90 seconds elapsed was detected by the temperature sensor 107.
Recognize by measuring. Then, the determination unit 149
If the temperature is 127 ° C. or higher, the pot type determination 1 (2) can be determined to be correct as shown in step 239, and if the temperature is less than 127 ° C., the pot type determination 1 (2) can be determined as shown in step 241.
(2) can be determined to be an error. Until step 238, the pot type is determined to be a material having a low thermal conductivity because the material of the pan is determined to be a material having a low thermal conductivity. Therefore, in step 239, the determination is maintained as it is, and in step 241 the material is determined to be a material having a high thermal conductivity. Will be corrected.

If an error is found in the pot type discrimination 1 (2) in step 241, the heating power is switched from low to high in order to return the control to step 242. Then, at step 243, the temperature T _k at which the high-fire is switched to the low-fire is set to 1
The temperature is set to 35 ° C., the low heat rice cooking time t _j is set to 7 minutes, and no cooking is set. Step 2
If it is determined in 39 that the pot type determination 1 (2) is correct, the process proceeds to step 240, in which the low-heating rice cooking time t _j is set to 5 minutes, and the choi cooking is set to be present. However,
Time t _c of Choi cook is 30 seconds.

To summarize the pot type determination, step 2
At 13, the first determination (pan type determination 1) is performed, and at step 216, another determination (pan type determination 2) is performed.
By the three determinations, the pot type determination is performed almost correctly. As a result, the process proceeds to step 236 and
The processing from 44 onward is greatly different. However, if it is determined in step 214 that the pot type is a material having low thermal conductivity and the process proceeds to step 236, the pot type determination 3 is performed again in step 238.
This is because materials with low thermal conductivity, such as enamel and stainless steel, are easily burnt. In this way, the determination of the pot type is performed several times, so that the erroneous determination is reduced as much as possible. Then, by changing the rice cooking control according to the determination result, it is possible to perform the sufficient heating without scorching and to control the rice cooking of delicious rice.

Although the pot type determination is performed three times, it may be performed only once. Alternatively, two types may be combined. These are optional. Further, the pan type discrimination data is employed as Δt ₁ (rise time) as the time during which the temperature rises between certain temperatures, but the pan type may be discriminated based on the temperature rising during the certain time. That is, the determination of the pot type here is not limited to the time information, but may be based on a difference from a reference pattern defined by both the time information and the temperature information. Further, Δt ₂ (equilibrium time) of the pot type discrimination data is the duration of the temperature equilibrium state, and the time of the same equilibrium temperature should be measured.
In reality, it does not continue at a constant temperature, so it is regarded as a temperature equilibrium state until the temperature rises by 6 ° C from the detected equilibrium temperature.
It is not limited about 6 degreeC. Furthermore, in pot type determination 3 in step 238, not only the temperature is used, but it is assumed that 90 seconds have elapsed, so both the temperature information and the time information are used. Further, the pot type discriminating unit 147 of FIG. 5 is provided with a memory 155, and the data Δt ₁ and Δt ₂ are stored in the memory 155. Because it is possible, the measurement time and the judgment time of the data are different, and there is both Δt ₂ used for discriminating the pot type or used for discriminating the thermal power and the amount of cooked rice. In this case, the same sequence can be performed until the end of the common control in which the mode can be switched. However, as described later, in a case where the type of the pot is determined without storing the data and the rice cooking control is performed based on the determination result, the data need not be stored.

After step 243, the process proceeds to step 224 in FIG. 15, and after step 240, the process proceeds to step 226 in FIG. Subsequent processing is the same as that described above, and a description thereof will not be repeated. However, the rice cooking time MAX data in the standard cooking mode is 24 minutes and 45 seconds, and the rice cooking time MIN.
The data is 14 minutes and 45 seconds, and the rice cooking time extension MAX data is 30 minutes, which is the same as for the early cooking. And step 2
The low heat rice cooking time for 40 is 5 minutes, step 2
The low heat cooking time of 43 is 7 minutes.

FIG. 23 shows a graph corresponding to the processing from step 236 to step 237 in FIG. The graph located at the top is a graph corresponding to the case where the process proceeds to step 236, step 237, step 238, and step 239 (a pot having a low thermal conductivity), and the graph located at the bottom is step 236, step 237,
It is a graph corresponding to the case where the process proceeds to step 238 and step 241 (a pot having a high thermal conductivity). Here, H14
Is the time when the heat is switched to low heat, and H15 is
This is a point in time when 90 seconds have elapsed since the switching of the heating power. Since the lower graph is T1 of less than 127 ° C. at the time of H15, it is switched to high heat by changing the judgment to a pot having a high thermal conductivity. On the other hand, in the upper graph, since the temperature is T2 of 127 ° C. or more at the time of H15, a low heat cooked rice time of 5 minutes is taken, and at the time of H17, it is switched to the high heat for the choi cooking, and after 30 seconds, The fire was extinguished at H18. The lower graph is switched to low heat at H16 when 135 ° C. is reached, and extinguished at H19 after 7 minutes.

Next, at step 244, the pot thickness is determined. The determination of the pot thickness is performed by the determining unit 149 of FIG. 7 when the equilibrium temperature determined by the equilibrium temperature determining unit 161 of the temperature equilibrium state determining unit 153 is equal to or higher than 114 ° C. of the reference equilibrium temperature. If the equilibrium temperature is equal to or higher than 114 ° C., it is determined in step 245 that the pan is thick, and the process proceeds to step 246 where the switching temperature T _k is 13
The temperature is set at 5 ° C., the low heat rice cooking time t _j is set at 8 minutes, and the choi cooking is set to be present. However, the choi cooking time t _c is 15 seconds. On the other hand, when this equilibrium temperature is 11
If the temperature is lower than 4 ° C., it is determined in step 255 that the thickness of the pot is small, and the process proceeds to step 256.

In step 256, the thermal power and cooked rice amount determination data Δt ₃ are measured. This measurement is performed by the timer 151 measuring the time while the temperature sensor 107 measuring the temperature of the pan measures from 120 ° C. to 130 ° C. Then, after the measurement is completed, in step 257, the determination of the heating power and the amount of cooked rice is performed. If Δt ₃ (rise time after the equilibrium state) is equal to or longer than the reference time of 20 seconds, it is determined in step 258 that the evaluation values of the heating power and the amount of cooked rice are small, and in step 259, the switching temperature T _k from high to low is set.
Is set to 145 ° C., the low-heat rice cooking time t _j is set to 8 minutes, and it is set that there is choi cooking. However, the choi cooking time t _c is 15 seconds. On the other hand, step 257
And Δt ₃ (rise time after equilibrium) is 20 times the reference time.
If it is determined that the time is less than seconds, it is determined in step 260 that the evaluation values of the thermal power and the amount of cooked rice are large, and step 261 is performed.
In is set to a switching temperature T _k is 135 ° C. to low heat from high heat, are set to low heat of cooking time t _k is 8 minutes, is set as Choi cook is there. In this case, the cooking time t _c is also 15 seconds.

The determination of the heating power and the amount of cooked rice is performed in step 21.
9, step 219 is a mode of early cooking, and step 257 is a mode of standard cooking. The determining unit 149 in FIG. 6 selects the data Δt ₂ or Δt ₃ used for determining the thermal power and the amount of cooked rice in accordance with the mode selected by the cooked rice key 117. Thus, in step 244, it is determined pan thickness, thermal and rice amount is determined in step 257, according to the result, low heat cooking time t _j and Choi cook time t _c are the same, the high heat The switching temperature T _K to low heat is set to a different temperature of 135 ° C. or 145 ° C. That is, the determination of the pot thickness and the determination of the heating power and the amount of cooked rice are both performed at the switching temperature T.
It is for setting _K.

After step 246, step 259, and step 261, the process proceeds to step 224. Thereafter, the process proceeds to step 227 through the above-described processing. In all of Step 246, Step 259, and Step 261,
The process proceeds to step 247 because it is determined that there is chop cooking and the pot type is a material having high thermal conductivity.

Step 247 is a step for judging whether or not to cook the choi. After the heat is switched from the high heat to the low heat, the judgment is made based on whether or not + 7 ° C. or more is detected from the MIN value. That is, the temperature drop point detecting unit 16 in FIG.
5 is a temperature drop point where the temperature is the MIN value of the temperature,
When the temperature sensor 107 detects the MIN value + 7 ° C. or more, the determination unit 149 determines in step 249 that no cooking is possible.
At 48, the determination unit 149 determines that choi is cooked. It should be noted that the detection of the MIN value of + 7 ° C. or more is performed by the following steps 250 to 230 until the end of the low-heating rice cooking time t _j .
Is performed by the timer 151. Therefore, the presence or absence of the choi cooking is determined by the temperature change in a certain time from when the heating power is switched to when the low-heating rice cooking time is determined to be finished.

Here, the temperature drop point detecting section 1 shown in FIG.
The processing method of No. 65 will be described. The data of the temperature sensor 107 after switching from high heat to low heat is sampled every 5 seconds. When four pieces of sampling data are obtained, DT _n−2 = T _n−3 −T _n−2 and DT _n−1 = T _n−2
An operation of −T _n−1 and DT _n = T _n−1 −T _n is performed. Here, T _n is the latest measurement temperature of the temperature sensor 107, T _n-1,2,3 is the temperature 1,2,3 times before T _n ,
DT _n is the change in temperature for 5 seconds. In addition, MIN
A value determining condition, adopts a T _n that satisfies the 6 following conditions 3 as T _min.

Condition 3 0 ° C. ≦ DT _n−2 ≦ + 15 ° C. Condition 4 0 ° C. ≦ DT _n−1 ≦ + 15 ° C. Condition 5 0 ° C. ≦ DT _n ≦ + 15 ° C. Condition 6 T _n <T _min

As new data is sampled one after another, the oldest data is discarded and the same processing is performed. As described above, the MIN value is detected by the temperature drop point detecting unit 165 in FIG. 8, and the determining unit 149 measures the measured temperature of the temperature sensor 107 so as to continuously satisfy T _min + 7 ° C. three times. Depending on what is done, it can be determined that no choi is cooked. The determination of the presence or absence of cooking in this manner was performed because the results of determination of the type of pot, the thickness of the pot, the heating power, and the amount of cooked rice determined up to step 247 are not always correct. This is because scorching can be prevented by eliminating.

FIG. 25 shows a graph in which the determination result of the presence / absence of cooking in step 247 is different. H
20, H21 is a time when the thermal power is switched to the low heat from the high heat at T _k, H22 and H23 is the time at which cooking time t _j of low heat from H20 and H21 has elapsed, MIN between from H20 to H22 Since a value of + 7 ° C. or more is detected from the value, fire extinguishing is performed in H22, and MIN + 7 ° C. is not detected in H21 to H23. In H23, switching from low heat to high heat is performed for choi cooking. . H24 is a point in time when 15 seconds have passed since H23, and the fire is extinguished.

Note that rice cooking M from the start in the case of processing from step 246, step 259, and step 261
The AX time and the MIN time are 24 minutes and 45 seconds and 14 minutes and 45 seconds, respectively, as in the case of steps 240 and 243. In other words, the MAX time and the MI time common to the processing in the standard cooking mode and the processing in the quick cooking mode are common.
N hours are set. However, rice cooking time extension MAX
The time is 30 minutes from the start in each mode. The data storage unit 169 in FIG. 10 indicates this. In this way, the rice cooking time is set for each mode, and it is possible to set the rice cooking time required by the mode, for example, taking advantage of the mode features such as time and taste.

In addition, the upper limit of the extension of rice cooking time (30 minutes)
Does not necessarily have to be a common time in all modes, and the maximum extension time for each mode may be determined.
Also, the rice cooking MAX time and the rice cooking MIN time are determined in step 25.
It is not necessary to make the determination only in the case of 0, step 230, and step 228, and the determination may be made constantly from the start to the end of the rice cooking control. Similarly, the extension of the rice cooking time may be always determined similarly from the start of the control.

Next, if the result of step 247 is that it is determined that the choi is cooked, the process proceeds from step 231 to step 252, where the choi cook time t _c is set at step 25.
3 starts, and in step 254, the cooking time t _c
Until the process is completed, and the rice cooking is completed. If it is determined in step 247 that the rice is not cooked, the low heat rice cooking time t _j ends and the rice cooking is completed.

FIG. 24 shows a graph corresponding to the processing after step 244. The graph with the highest equilibrium temperature is shown in steps 244, 245, and 2
46 is a graph corresponding to the case where the pot proceeds (pot thickness is thick), and the graph in the middle of the equilibrium temperature is the case where the procedure proceeds to step 244, step 255, step 256, step 257, step 260, and step 261 (pot thickness) Is thin,
The graphs corresponding to “heat power and cooked rice amount are large” and the graphs with the lowest equilibrium temperature are shown in steps 244 and 25.
5, Step 256, Step 257, Step 25
8 is a graph corresponding to the case where the process proceeds to step 259 (the pan thickness is small, the heat power and the amount of cooked rice are small). Here, the determination of the pot thickness in step 244 is performed based on whether or not the equilibrium temperature is 114 ° C. or more as its reference equilibrium temperature.
As in 3, T4 and T5, the determination may be made based on whether or not the equilibrium temperature + 6 ° C. as the end point of the temperature that can be regarded as the equilibrium state is equal to or higher than 120 ° C. H25, H26 and H27 are the times when the heating power is switched from high to low, and H25 and H
26 corresponds to 135 ° C, and H27 corresponds to 145 ° C. H28, H30 and H32 are each H2
Eight minutes of the low heat rice cooking time has elapsed since 5, H26, H27, and the time is switched from low heat to high heat for the choi cooking, and H29, H31, H33 are the times of the choi cooking time t _c
(15 seconds) have passed and the fire was extinguished.

It should be noted that the completion of rice cooking can be notified by notifying by buzzer or the like when the rice cooking is completed. If the measured temperature of the temperature sensor 107 becomes 180 ° C. or higher between the start of the rice cooking control and the completion of the rice cooking control, it is considered that some abnormality has occurred, and the error control is performed as a high cut error. Do. This error control is based on safety valve 1
This is performed when 33a changes from the open state to the closed state.

(Modification 1) FIG. 26 is a flowchart showing a case where the equilibrium time data Δt ₂ is used for discriminating the heating power and the amount of cooked rice also in the case of standard cooking. In the standard cooking of FIG. 12, the data Δt ₂ is used only for discriminating the type of the pot (step 216).
In step 6, as shown in step 302, it is used to determine the heating power and the amount of cooked rice. That is, the data Δt ₂ is used to determine the heating power and the amount of cooked rice in both the standard cooking and the quick cooking.

Step 303 corresponds to step 222 in FIG. 12 and proceeds to step 246 in FIG. Step 304 corresponds to step 220 and has proceeded to step 305 corresponding to step 244. Then, step 306 corresponds to step 245, and has proceeded to step 261. Step 307 corresponds to step 255 and has proceeded to step 259. FIG.
As can be seen from FIG. 26, as a result of using Δt ₂ for the determination of the heating power and the amount of cooked rice, the processing of determining the heating power and the amount of cooked rice and the processing of determining the thickness of the pot are the opposite processing in FIGS. 26 and 14. .

Incidentally, step 307 and step 2 in FIG.
59 is removed, and when the temperature (equilibrium temperature) determined in step 305 is lower than the reference equilibrium temperature of 114 ° C., FIG.
The process may proceed to Steps 255 and 256 of Step 4, and the determination of the heating power and the amount of cooked rice may be performed twice based on Δt ₂ (rise time before the equilibrium state) and Δt ₃ (rise time after the equilibrium state). In this case, the determination of the amount of cooked rice is performed again, and correction is possible even if the determination result of step 302 is incorrect.

(Modification 2) FIG. 27 is a flowchart corresponding to a part of the processing in FIG. 16. Step 401 corresponds to step 247, and branches from step 401 to step 402 and step 403. I have. In FIG. 16, the case where the MIN value + 7 ° C. or more is detected after switching the heating power from the high heat to the low heat is considered as the determination of the presence or absence of cooking, but in FIG. 27, the determination of the thickness of the pan is considered. That is, when the MIN value is detected to be equal to or more than + 7 ° C., it is determined that the pan is thin, and step 40 is performed.
The process proceeds to step 3, and if it is not detected, it is determined that the pan is thick, and the process proceeds to step 402. And
If the pot is thick, the process proceeds to step 248, where it is determined that choi is cooked. If it is determined that the pan is thin, the process proceeds to step 249, and it is determined that choi is not cooked.

That is, in this processing, the rice cooking control of the presence or absence of choi cooking is determined based on the determination result of the pot thickness. That is, as a use mode of the determination result of the pan thickness, FIG.
When it is used to judge whether or not to cook chocolate as in
In addition, as shown in FIG.
There are two aspects of the judgment of _K. On the other hand, there are two causes for determining whether or not to cook a choi, that is, the thickness of the pot and the erroneous determination up to that point. Note that, in the case of the processing shown in FIG.
Is a pan thickness discriminating unit 159 in FIG.
include.

(Modification 3) FIG. 28 is a view corresponding to FIG. 14, and is a flowchart in which the determination of the pan thickness (equilibrium temperature) is determined as the determination of the pan thickness and the presence or absence of cooking with choi, and step 501 corresponds to step 244. Step 502 corresponds to step 245, step 503 corresponds to step 255, and step 504.
Corresponds to step 259, and step 505 corresponds to step 261.

When the result of the pot thickness discrimination (equilibrium temperature) is used for discriminating the presence or absence of cooking, the result as in step 502 or step 503 is obtained. In step 246, it is determined that the cooking is required, and steps 504 and 505 are performed. It is said that no choi is cooked. Step 3 in FIG.
05 may be regarded as the pot thickness / choice cooking determination, and the setting of step 259 may be set to no cooking. Also, if step 501 in FIG. 28 is regarded as the determination of the presence or absence of cooking, the pan thickness determination unit 159 of FIG. 7 is included in the determination unit 163 of determination of the presence or absence of cooking as a configuration for determining whether or not to cook. Further, each of the determination of the pot thickness and the determination of the presence or absence of the cooking of the choi may be determined independently, and the determination may be performed by a combination of the determination of the determination of the pan thickness and the determination of the presence or absence of the cooking of the choi.

(Modification 4) FIG. 29 is a first flowchart showing a method for controlling a gas stove with a rice cooking function according to another embodiment of the present invention, and FIG. 30 is a second flowchart. FIG. 31 is a third flowchart. Steps 601, 602, and 60 in FIG.
3 correspond to steps 201, 202, 20 in FIG.
The description is omitted to correspond to No. 3. Step 604:
Corresponds to step 204 in FIG. 11, the data Delta] t ₁
(First rise time) is not stored. This is shown in FIG.
This is because the control method shown in FIG. 9 to FIG. 31 is a process in the standard cooking mode, and the pan type is determined only by the data of Δt ₁ , so that the pan type is immediately determined in step 605. . Step 605 corresponds to FIG.
5 corresponds to Step 213 of FIG. 2, and the pan type discriminating unit of the apparatus is different from the pan type discriminating unit 147 of FIG.
53 and the memory 155 of the determination unit 149 have been removed.

Step 608 corresponds to step 214 in FIG.
Step 609 corresponds to Step 240 in FIG. 13, and Step 610 corresponds to processing from Step 205 to Step 207 in FIG. 11 through which the equilibrium temperature + 6 ° C. is measured. Step 611 corresponds to step 236 in FIG. The low heat rice cooking time t _j in step 609 is 6 minutes and 30 seconds. This is because there is no processing in step 237 in FIG. 13 and thus the rice cooking time is secured by 1 minute and 30 seconds longer than in step 240.

Step 606 corresponds to step 21 in FIG.
Step 607 is a new process corresponding to No. 5. Step 607 is a process for measuring the thermal discrimination data Delta] t ₄ (the second rise time), Delta] t _4, the temperature sensor 1
07 is a rising time measured by the timer 151 from the time when the temperature is measured at 75 ° C. to the time when the temperature is measured at 85 ° C. And FIG.
In step 612 of 0, the thermal power is determined. Data Δt
₄ proceeds to step 615 in the case of more than 40 seconds as a second reference rise time, it is determined that thermal is small, the switching temperature T _k to low heat from high heat in step 616 155
° C and the cooking time t _j is set to 8 minutes. On the other hand, if the data Δt ₄ is less than 40 seconds as the second reference rise time, the process proceeds to step 613, in which it is determined that the heating power is large, and in step 614, the switching temperature T _k from high to low is set to 145 ° C. Then, the rice cooking time t _j is set to 10 minutes. The configuration of the thermal power determining unit for determining the thermal power is different from the thermal power and cooked rice amount determining unit 157 in FIG. 6, and the temperature sensor 107, the determining unit 149 from which the memory 155 is omitted, and the timer 151 are sufficient. It is. However, since only determination of thermal determines the switching temperature T _k and the cooking time t _j for thermal, rice amount is not considered,
It is considered that a control error is more likely to occur than in the above-described control flow. However, for example, in a case where the amount of cooked rice is only in the range of 1 to 3 cooks, only the thermal power determination is sufficient.

Next, in step 617, the pan thickness / choice cooking presence / absence determination data Δt ₅ (rise time after the equilibrium state) is measured. Data Δt ₅ is the rise time measured by the timer 151 from when the temperature sensor 107 measures 130 ° C. to when it measures 140 ° C. Then, in step 618, it is determined whether or not the pot is both thick and choked.
step in the case t ₅ of the reference time of 10 seconds or more 620
Then, the pot thickness is set to be thick and choi-cooking is available.
However, the choi cooking time t _c is 15 seconds. On the other hand, Δ
Step If t ₅ is less than 10 seconds of the reference period 619
The pot thickness is thin and it is said that no choi is cooked.

FIG. 32 shows a pan thickness / choice cooking presence / absence determining unit 173 for performing the processing of step 618. The pot thickness / choi cooking determination unit 173 includes a temperature sensor 107, a timer 151, , A determination unit 149.
As can be seen by comparing the pan thickness / choice cooking presence / absence determining unit 173 with the pan thickness determining unit 159 of FIG. 7, this configuration is different. The difference is that the pot thickness / choice cooking determination unit 173 performs the pot thickness determination based on the time Δt ₅ from 130 ° C. to 140 ° C. after the temperature equilibrium state of the pot, whereas the pot thickness in FIG. This is that the determination unit 159 makes a determination based on the equilibrium temperature that is a reference for the temperature equilibrium state. However, the pot thickness determination section 159 of FIG. 7 may include a pan thickness / choice cooking presence / absence determination section 173, and control corresponding thereto may be performed.

Next, steps 621 and 622 in FIG.
623, 624, 625, 626, and 627 correspond to steps 224, 225, and 226 in FIG.
Steps 247, 248, 249, and 251 in FIG. However, the heating power of the low heat in step 622 is not about 350 kcal / h, but about 300 kcal / h.
kcal / h. This is the same for the low heat in step 611.

(Modification 5) FIG. 33 is a first flowchart showing a method for controlling a gas stove with a rice cooking function according to still another embodiment of the present invention, and FIG. 34 is a second flowchart. And FIG. 35 shows the third
FIG. 36 is a fourth flowchart. FIG. 37 is a schematic block diagram of a thermal power / cooked rice amount determining unit.

Referring to FIG. 33, unlike the above-described gas stove with a rice-cooking function in which rice is cooked, rice-cooking control is started immediately after washing the rice, and it is determined whether or not equilibrium temperature TH ₀ is detected in step 701. Is determined. The loop processing is performed until the detection is performed, and this processing is performed by the same processing as step 207 in FIG.

Next, in step 702, the type of pot is determined. The determination of the pot type is performed based on whether or not the equilibrium temperature TH ₀ is equal to or higher than the reference equilibrium temperature of 109 ° C. If the reference equilibrium temperature is 109 ° C., the process proceeds to step 703. If the reference equilibrium temperature is less than 109 ° C., the process proceeds to step 704. When the process proceeds to step 703, it is determined that the pan type is a high thermal conductivity material (for example, aluminum), and when the process proceeds to step 704, the pan type is a low thermal conductivity material (for example, aluminum). Holo, stainless steel).

The case where the process proceeds to step 703 will be described below. When the process proceeds to step 704, the numerical values in the control after step 703 are changed. In step 705, the thermal power / cooked rice amount is determined. The determination of the amount of cooked rice is performed by the determination unit 175 shown in FIG. The thermal power and cooked rice amount discriminating unit 175 includes the temperature sensor 10
7, a timer 151, an equilibrium temperature detection unit 161 of the temperature equilibrium state determination unit 153, and a determination unit 149. In brief, the way of determination is that the time ΔT ₀ (rise time) from ignition to the detection of the equilibrium temperature TH ₀ from the start of the heating of the pot, that is, from the start of heating of the pan, is 320 seconds or more as the reference rise time. Also depends on whether it is small.

That is, the temperature sensor 107 is connected to the standard burner 1
At 03, the temperature of the pan to be heated is measured, and the equilibrium temperature detection section 161 of the temperature equilibrium state determination section 153 detects and detects the equilibrium temperature of the pan from the measured data. Then, the timer 151 measures the elapsed time from the time when the ignition confirmer 141a confirms the ignition, and sends the measured data to the determination unit 149. As a result, the determination unit 149
Can obtain data ΔT ₀ of the elapsed time up to the equilibrium temperature TH ₀ of the pan, and the data ΔT ₀ is 3
By judging whether or not it is shorter than 20 seconds, the magnitude of the thermal power and the magnitude of the amount of cooked rice are determined. Here, the reference thermal power is the rice cooking power corresponding to the thick line 123 (see FIG. 3) as described above, and is about 1,300 kcal / h. In addition, the reference amount of cooked rice is one.

If the time ΔT ₀ from ignition to the detection of the equilibrium temperature is smaller than 320 seconds, the routine proceeds to step 706, where the heating power is large and the amount of cooked rice is 1
It is determined to be appropriate. This is because the amount of cooked rice is not determined to be smaller than this, so that a short rise time indicates a large thermal power. On the other hand, the time ΔT ₀ from ignition to detection of the equilibrium temperature is 3
If it is longer than 20 seconds, the process proceeds to step 707, where it is determined that the heating power is small or the amount of cooked rice is two or three. As described above, the heating power and the amount of cooked rice are determined based on the value of the time ΔT ₀ from the time of ignition (after starting the heating of the pot) to the detection of the equilibrium temperature TH ₀ , and the following different controls are performed.

The time from ignition to detection of the equilibrium temperature ΔT
_The firepower and the amount of cooked rice are determined by the value of ₀ ,
Like the rise time (Δt ₁ ) described in the above-described embodiment, the time required for the temperature rise from the first temperature before the detection of the equilibrium temperature to the second temperature before the detection of the equilibrium temperature depends on the magnitude of the time required. The heating power and the amount of cooked rice may be determined. That is, the first temperature is regarded as the temperature of water at the time of ignition as in Modification Example 5,
If the second temperature is regarded as the equilibrium temperature (TH ₀ ), there is no essential difference in measuring the time from ignition to detection of the equilibrium temperature.

Further, the determination of the heating power and the amount of cooked rice is performed based on the elapsed time from the ignition to the detection of the equilibrium temperature and the time required for the temperature to rise from the first temperature before the detection of the equilibrium temperature to the second temperature before the detection of the equilibrium temperature. The determination of the heating power and the amount of cooked rice may be performed according to the time required from the predetermined temperature before the detection of the equilibrium temperature to the detection of the equilibrium temperature.

Next, from step 706 to step 708
When the process has proceeded to, a loop process is performed until 60 seconds elapse after the detection of the equilibrium temperature TH ₀ . Then, the process proceeds to step 709 in FIG. 34, and after 60 seconds, the mode is switched to low heat. The low heat here is about 350 kcal / h. On the other hand, when the process proceeds from step 707 to step 718, a loop process is performed for 90 seconds after the equilibrium temperature is detected, and as shown in step 719 in FIG.

As described above, the loop processing for 60 seconds is performed in step 708, and the loop processing for 90 seconds is performed in step 718. As the thermal power becomes larger, the time period after the detection of the equilibrium temperature becomes shorter, and the switching to low heat is performed. Have been. This is because if the thermal power is large, it is easy for spills to occur,
In order to prevent the burner from extinguishing the fire, the fire is switched to a low heat as soon as possible so as to prevent the spill. In addition, as the amount of cooked rice increases, the temperature is switched to a low heat later after the equilibrium temperature is detected. This is because, as the amount of cooked rice increases, the delay in the time from when the temperature sensor 107 detects the equilibrium temperature to when the temperature of the rice in the pan reaches the boiling temperature tends to increase. In consideration of such a tendency, when the amount of cooked rice is large, the time from when the equilibrium temperature TH ₀ is detected to when the rice is switched to a low heat is extended, and the rice is switched to a low heat when the rice temperature is in a boiling state. Like that. The reason why the boiling state is surely switched is to ensure that the boiling time on the side to be controlled matches the actual boiling time in order to reliably absorb the rice.

As described above, if the thermal power is large (ΔT ₀ is less than 320 seconds) according to the result of the thermal power and the amount of cooked rice discrimination in step 705, the temperature is switched to low heat as soon as the equilibrium temperature is detected.
When the amount of cooked rice is large (ΔT ₀ is 320 seconds or more), the temperature is switched to a low heat late after the equilibrium temperature is detected so that each adverse effect does not occur.

Next, steps 709 to 710
And the degree of variation in the thermal power is determined. Data to be the discriminated by reference also a [Delta] T ₀ (rise time), the time [Delta] T ₀ until equilibrium temperature TH ₀ detected from the ignition 27
The degree of variation in the thermal power is determined based on whether the time is longer than 0 second. The degree of variation in thermal power may mean a degree of deviation from the bold line 123 (see FIG. 3) written as rice cooking, but also includes a degree of variation caused by an assembly structure in manufacturing. That is, even if the bold line 123 is completely set, there is a case where a slight variation in the assembly structure occurs. In order to correct such a variation, if the elapsed time ΔT ₀ from the ignition to the detection of the equilibrium temperature is smaller than 270 seconds, the process proceeds to step 711. If the thermal power is determined to be larger, and if the ΔT ₀ is 270 seconds or longer, Proceeding to step 713, it is determined that the thermal power is somewhat large. As a result, when the process proceeds to step 711, the process proceeds to step 712,
The loop process is performed for 70 seconds, and when the process proceeds to step 713, the process proceeds to step 714, where the loop process is performed for 150 seconds.

On the other hand, when the process proceeds from step 719 to step 720 in FIG. 35, a loop process for 200 seconds is performed.
In step 721, low-temperature rice cooking is performed until the high-pressure rice cooking power is switched. In this way, when the heat is small and the amount of cooked rice is large (2 to 3 go), the low heat cooked rice is performed for 200 seconds, and when the heat is large and the amount of cooked rice is small, 15 minutes is cooked.
0 seconds (270 seconds) of low heat rice cooking is performed.

Hereinafter, what will be understood from steps 712, 714, and 720 will be described. It can be seen from steps 712 and 714 that if the amount of cooked rice is the same, the longer the heat power is, the longer the low-heat cooking time is secured. This means that the large thermal power means that the rise time to the equilibrium temperature is fast, so the water absorption time to the rice is short, preventing the temperature of the pot from rising from the equilibrium temperature, This is because the rice is cooked over low heat for a long time so that water is sufficiently absorbed into rice. On the other hand, what can be understood from steps 714 and 720 is that, assuming that the heating power is the same, the longer the amount of cooked rice, the longer the time of low heat cooking rice is secured. This is because the large amount of cooked rice means that the amount of cooked rice that must be absorbed into rice is large, so it is necessary to prevent the temperature of the pot from rising from the equilibrium temperature and secure a long low-heat cooked rice time. is there. As a result, it can be said that the longer the heating power and the larger the amount of cooked rice, the longer the low-heat cooking time is secured. By such control, the rice is sufficiently absorbed, and delicious rice with no core is cooked.

It should be noted that the low-heating rice cooking time is ensured after reaching the equilibrium temperature because the temperature in the pot is harder to rise as compared with the case where the rice is cooked simply by the cooking power, and the boiling state can be maintained for a long time. Thereby, the water absorbing effect on rice can be improved.

Next, when proceeding to step 716 in FIG. 34, it is determined whether or not the sensor temperature TH measured by the temperature sensor 107 is 145 ° C. or higher, and a loop process is performed until 145 ° C. or higher. . As a result, rice cooking with rice cooking power is performed until the temperature reaches 145 ° C. This temperature is a temperature indicating that moisture has evaporated, and is for cooking delicious rice by heating the temperature of the pot to about 145 ° C.
Then, after the sensor temperature TH has reached 145 ° C., the process proceeds to step 717, and is switched to low heat. Steps 722 and 723 of the processing on the side of step 721 are the same as step 716, and step 723 is the same as step 717.

Next, the process proceeds from step 717 to step 724 in FIG. 36, and a loop process is performed until 90 seconds have elapsed since switching to low heat. As a result, low-temperature rice cooking is performed for 90 seconds. Then, in step 725, the rice cooked amount determination 1
Is performed. This cooked rice amount determination 1 is performed based on whether or not the sensor temperature TH, which is the temperature measured by the temperature sensor 107, is higher than 138 ° C. That is, after switching to low heat, 90
The cooked rice amount is determined based on the value of the temperature measured by the temperature sensor 107 after a lapse of seconds. When the sensor temperature TH measured by the temperature sensor 107 is lower than 138 ° C., the process proceeds to step 726. When the sensor temperature TH is 138 ° C. or higher, the process proceeds to step 727.

Step 727 is a step for switching to the rice cooking power (high heat). In step 728, a loop process for 10 seconds is performed, and rice cooking with the rice cooking power is performed for 10 seconds. The reason why the rice is cooked with the rice cooked power for 10 seconds is that excess water is eventually skipped. And
In step 729, the fire is extinguished, and steaming after the extinguishing is performed.

As shown in step 730, steaming after fire extinguishing is ensured for at least 180 seconds.
If 180 seconds have elapsed after the extinguishing, it is determined in step 731 whether or not the elapsed time since ignition is 20 minutes. If the elapsed time is 20 minutes, rice cooking is completed and a buzzer sounds. 2
If 0 minutes have not elapsed, the process proceeds to step 732,
Loop processing is performed until 90 seconds have elapsed. According to steps 731 and 732, rice cooking is completed when the elapsed time from ignition reaches 20 minutes, or when the elapsed time has not reached 20 minutes but 270 seconds have elapsed after the extinguishing. That is, the steaming time after the fire is extinguished is determined in step 730.
Thus, control is performed such that 180 seconds is always secured, and the steaming time after the fire is extinguished is added up to 20 minutes after the ignition of the extension of 90 seconds to the maximum. Such control is performed because, if the rice cooking time is shortened during the processing up to step 716, the heating time is shortened, so that the time for evaporating the water and the α-formation are shortened. Therefore, it is necessary to adjust it by the steaming time after the fire is extinguished to ensure the taste.

On the other hand, when the process proceeds from step 723 to step 733 in FIG. 36, it is the same as step 724, and the description is omitted. Similarly, step 734 is the same process as step 725, and a description thereof will be omitted. However, the process up to step 734 is a process in which it is determined that the amount of cooked rice is large, and if the process proceeds to step 727, it means that the determination of the amount of cooked rice has been corrected. That is, the determination result in step 707 indicates that the thermal power tends to be small and the amount of cooked rice tends to be large. May be extremely small, and the amount of cooked rice may be included, and assuming this case,
This is a process for correction. After proceeding to step 727, the process is for the case where the amount of cooked rice is one, and the description is omitted because it is the same.

Next, at step 734, the temperature sensor 107
If the measured sensor temperature TH is lower than 138 ° C., the process proceeds to step 735, where the rice cooked amount determination 2 is performed. This cooked rice amount determination 2 is a process of determining whether the number of cooked rice is 2 or 3 and the data used for determination is step 734.
Similarly to the above, the sensor temperature TH is the measured temperature of the temperature sensor 107 90 seconds after switching to the low heat. The reference value is 130 ° C. If the sensor temperature TH is lower than 130 ° C., the process proceeds to step 736, and if the sensor temperature TH is 130 ° C. or higher, the process proceeds to step 737. Step 736 is 3
Step 7 is a step of performing a loop process for 0 second, and Step 7
Reference numeral 37 denotes a loop processing step for 60 seconds. Here, step 736 corresponds to the case where the amount of cooked rice is 2 go,
Step 737 corresponds to the case where the amount of cooked rice is three.

As can be seen from the processing up to this point, when the amount of cooked rice is one go, the time for low heat cooked rice after switching to low heat is 90 seconds, for two go is 120 seconds, and for three go go. In this case, it is 150 seconds. As described above, the reason why the longer the amount of cooked rice is, the longer the rice cooking time on low heat is secured, because the more the amount of cooked rice is, the more difficult it is to burn. Then, they set aside low heat cooking time according to the amount of cooked rice to cook plump and delicious rice.

Next, returning to step 726 and proceeding to step 726, the temperature sensor 10
In this case, it is determined that the sensor temperature TH, which is the measurement temperature of 7, is lower than 138 ° C., and in this case, the amount of cooked rice is determined to be 2 or 3 and correction is made from the processing that was determined to be 1 in the past. 9 minutes more on low heat to add
It has been secured for 0 seconds. Step 736 and step 737
Compared with, the rice cooking time on low heat tends to be longer, but this is because the amount of heating up to that point is small due to the control determined to be 1 and the evaporation of water may not be sufficient It is.

[0117] The steaming is performed with the low heat cooked rice as described above.
In order to indicate the end, in step 738, the mode is switched again to high heat which is the rice cooking power, and
High-speed rice cooking is performed for two seconds, and the fire is extinguished in step 740. Steps 738 to 740 correspond to step 7
27 to the processing of step 729.

After the fire is extinguished in step 740, a loop process is performed in step 741 for 270 seconds, and a steaming time of 270 seconds after extinguishing is secured, and the rice cooking is completed. Here, in step 741, the steaming time of 270 seconds is always secured, which is different from the processing in steps 730, 731 and 732. this is,
In the case of 2 go or 3 go, in order to give priority to the taste rather than the rice cooking time, ensure that the steaming time after fire extinguishing is sufficient, whereas in the case of 1 go rice, give priority to the rice cooking time. This is the result of giving priority to cooking rice in 20 minutes after ignition.

The graph shown in FIG.
1, 702, 703, 705, 706, 708, 70
9, 710, 713, 714, 715, 716, 71
7, 724, 725, 727, 728, 729, 73
It is a graph corresponding to 1,732.

(Modification 6) Between steps 703 and 705 of Modification 5, FIG.
In the rice cooking control step in which the flow shown in ( ₁ ) is inserted, appropriate rice cooking control can be performed when the thermal power / rice cooking amount discrimination value (ΔT ₀ ) is larger than a prescribed amount. Where the thermal power
The case where the rice cooked amount discrimination value is larger than the specified amount is when the rice cooker is larger than the set rice cooker scheduled by the rice cooker, or
The cooked rice amount is within the range of the set cooked rice amount, but the heat power is small. In such a case, the time ΔT ₀ until the equilibrium temperature TH ₀ is detected is longer than in the case of the above-described Modification Example 5, and the rice is sufficiently hydrated during this time. to obtain a cooking time, it is desirable to reduce the low heat time after reaching the equilibrium temperature TH _0.

Therefore, in the embodiment of the sixth modification,
Step 703 and 705 insert the thermal and rice amount determination step 7030 during the time required to reach the equilibrium temperature TH ₀ at step (rise time [Delta] T ₀ as thermal and cooking weight determination value) is 430 seconds (specified value ), It is determined whether the thermal power / cooked rice amount discrimination value is larger or smaller than the specified amount. When the thermal power / cooking amount discrimination value is smaller than the specified amount, the operation of the above-described modification 5 is executed. When the thermal power / cooking amount discriminating value is larger than the specified amount, steps 7031 to 7038 are performed. Is executed until.

The case where the thermal power / cooked rice discrimination value (ΔT ₀ ) is large is a case under the above-mentioned condition, and is switched to low heat when 180 seconds have elapsed after the detection of the equilibrium temperature TH ₀ (step 7032). , 7033). And
After this low heat is continued for 30 seconds (step 7034),
When the temperature is switched to the high heat and the sensor temperature TH measured by the temperature sensor 107 reaches 145 ° C., the temperature is switched to the low heat and the low heat is performed for 120 seconds (step 70).
35 to 7038), and steps 739 to 741 are further executed. If the thermal power / cooking amount discrimination value (ΔT ₀ ) in step 7030 is smaller than the specified amount (430 seconds), the flow from step 705 onward is executed as in the fifth modification.

As described above, according to the sixth modification, the thermal power / cooking amount discrimination value (ΔT ₀ ) is equal to the specified amount (430 seconds).
If it is greater than the above _value , the low heat time after the temperature reaches the equilibrium temperature TH ₀ is set short, and conversely, the thermal power / cooked rice discrimination value (Δ
When T ₀ ) is smaller than the prescribed amount (430 seconds), the thermal power / cooking amount discrimination value (Δ
As the value of T ₀ ) increases, the low heat heating time is set longer.

Although the gas stove with the rice cooking function according to the embodiment of the present invention has been described as a push-type table stove using the ignition operation buttons 119a to 119c and the heating power control levers 121a to 121c, a rotary table stove may be used. . Further, the gas stove with a rice cooking function is not limited to a table stove, and may be a drop-in stove. Any other stove may be used. Further, the stove is not limited to the gas stove, but may be an electric stove.

Furthermore, the number of stoves is not limited to two, but may be one or three. However, when the number of mouths is reduced, it is preferable that there is a fast-cooking mode from the necessity of performing other cooking. Further, the invention is established for each of pot type discrimination, heat power and cooked rice discrimination, pot thickness discrimination, chopping discrimination, setting mode switching restriction, rice cooking time for each mode, and processing when the equilibrium temperature is not detected. Each can be considered independently.

Further, for example, the contents described in the pot type discrimination and applicable to other heat power and cooked rice discrimination may be applied. The explanation of the time information and the temperature information is one example. Further, the temperature information, the time information, and the like should be changed according to the setting conditions, and are not limited.

[Brief description of the drawings]

FIG. 1 is a front view of a gas stove with a rice cooking function according to an embodiment of the present invention.

FIG. 2 is an enlarged view of the operation panel of FIG.

FIG. 3 is an enlarged view of the vicinity of a heating power control lever of the standard cooking stove used in the rice cooking of FIG. 1;

FIG. 4 is a schematic block diagram showing an internal configuration of FIG.

FIG. 5 is a schematic block diagram clarifying a configuration for discriminating a pot type in the control unit of FIG. 4;

6 is a schematic block diagram clarifying a configuration for discriminating the heating power and the amount of cooked rice in the control unit in FIG. 4;

FIG. 7 is a schematic block diagram clarifying a configuration for discriminating a pot thickness in the control unit of FIG. 4;

8 is a schematic block diagram clarifying a configuration for judging the presence or absence of cooking in the control unit of FIG. 4;

9 is a schematic block diagram for explaining that a setting mode switching unit is included in the control unit of FIG. 4;

FIG. 10 is a diagram for explaining that data is stored in the control unit of FIG. 4;

FIG. 11 is a first flowchart showing a method for controlling a gas stove with a rice cooking function according to an embodiment of the present invention.

FIG. 12 is a second flowchart showing a method for controlling the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 13 is a third flowchart showing a control method of the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 14 is a fourth flowchart showing the control method of the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 15 is a fifth flowchart showing the control method of the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 16 is a sixth flowchart showing the method of controlling the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 17 is a seventh flowchart illustrating the method for controlling the gas stove with the rice cooking function according to the embodiment of the present invention.

FIG. 18 shows steps 207, 209 and 210 of FIG.
It is a block diagram for demonstrating the process of.

FIG. 19 is a graph showing a state of data sampled in step 207 of FIG.

FIG. 20 shows steps 207, 208 and 20 of FIG.
It is a graph for explaining 9, 210.

FIG. 21 shows steps 204 and 20 of FIG.
Steps 213, 214, 215, and 2
It is a graph for explaining the case where processing of 16, 217, 218, and 236 is performed.

FIG. 22 is a graph for explaining the processing after step 219 in FIG.

FIG. 23 is a graph for explaining the processing after step 237 in FIG.

FIG. 24 is a graph for explaining the processing after step 244 in FIG. 14;

FIG. 25 is a graph for explaining step 247 of FIG. 16;

26. Step 216 of FIG.
9 is a flowchart showing a case in which data Δt2 is used for discriminating the thermal power and the amount of cooked rice instead of the data Δt2.

27 is a flowchart in the case where the determination is made as the determination of the pot thickness in step 247 of FIG.

FIG. 28 is a flowchart corresponding to FIG. 14 and is a flowchart in a case where step 244 is regarded as determination of whether or not to cook pot and choy (modification 3).

FIG. 29 is a first flowchart showing a method for controlling a gas stove with a rice cooking function according to another embodiment (Modification 4) of the present invention.

FIG. 30 is a second flowchart showing a method of controlling a gas stove with a rice cooking function according to another embodiment (Modification 4) of the present invention.

FIG. 31 is a third flowchart showing a method for controlling a gas stove with a rice cooking function according to another embodiment (Modification 4) of the present invention.

FIG. 32 is a schematic block diagram showing a pot thickness / choice cooking presence / absence determination unit for determining whether the pot thickness / choi cooking is performed in step 618 of FIG. 30.

FIG. 33 is a first flowchart showing a control method of a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention.

FIG. 34 is a second flowchart showing a method for controlling a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention.

FIG. 35 is a third flowchart showing a method for controlling a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention.

FIG. 36 is a fourth flowchart showing a method for controlling a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention.

FIG. 37 is a block diagram clarifying the configuration of a heating power and rice cooking amount determination unit of a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention.

FIG. 38 is a graph showing a temperature change of a pot from the start of rice cooking to the completion of rice cooking when rice is cooked by controlling a gas stove with a rice cooking function according to still another embodiment (modified example 5) of the present invention. is there.

FIG. 39 is a flowchart of a main part of a control method (Modification 6) in which a part of still another embodiment (Modification 5) of the present invention is modified.

[Explanation of symbols]

 101: Gas stove with rice cooking function 103: Standard burner 107: Temperature sensor 149: Judgment unit 153: Timer 153: Temperature equilibrium state determination unit 157, 175: Thermal power and rice cooking amount Discriminator

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Akira Hanafusa 2-26 Fukuzumi-cho, Nakagawa-ku, Nagoya-shi Inside Linhai Co., Ltd. (56) References JP-A-3-13727 (JP, A) JP-A 64-64 40010 (JP, A) Japanese Utility Model Showa 57-124318 (JP, U) Japanese Utility Model Showa 59-82423 (JP, U)

Claims (17)

(57) [Claims] 1. A stove provided with a rice cooking function, comprising a heating means and capable of cooking rice using a pan heated by the heating means, wherein a movable heating power adjustment capable of adjusting the heating power of the heating means from strong to weak. A lever, a measuring means for measuring the temperature of the bottom of the pot placed on the virtue, and a state in which the degree of adjustment of the heating power adjustment lever is not recognized, and the heating power of the heating means is adjusted by the heating power adjusted by the heating power adjustment lever to high heat. And a control unit for performing rice cooking control, wherein the control unit measures a first temperature before the temperature equilibrium state of the heated pan and then sets a second temperature before the temperature equilibrium state. Measuring means for measuring a rise time (Δt ₁ ) required to measure the temperature of the pan and an equilibrium time (Δt ₂ ) which can be regarded as a temperature equilibrium state of the heated pan in response to the measurement result of the measuring means. Have When the rise time (Δt ₁ ) is equal to or longer than a predetermined time, or when the equilibrium time (Δt ₂ ) is shorter than the predetermined time, the control unit sets the heating power of the heating means to low heat after the temperature equilibrium state of the pan. A cooking stove with a rice cooking function. 2. The stove with a rice cooking function according to claim 1, wherein the control unit determines whether the rise time (Δt ₁ ) is equal to or longer than a reference rise time.
Alternatively, even if the rise time (Δt ₁ ) is less than the reference rise time, if the equilibrium time (Δt ₂ ) is less than the reference equilibrium time, control is performed so that the heating power of the heating means is reduced after the pan is in a temperature equilibrium state. A stove with a rice cooking function characterized by having a configuration. 3. The stove with a rice cooking function according to claim 1 or 2, wherein the control unit switches the heating power of the heating means to low heat and a temperature of the pan after a predetermined time has passed is equal to or higher than a predetermined temperature. Is a stove with a rice cooking function characterized in that a low heat is continued as it is, and when the temperature of the pan is lower than a predetermined temperature, the pan is switched to a high heat until the temperature of the pan reaches a predetermined switching temperature (T _k ). . 4. The stove with a rice cooking function according to claim 3, wherein, when the low heat is continued, the control unit changes the heat of the heating means from low heat to high heat for a short time (t _c) before the completion of rice cooking. A cooking stove with a rice cooking function, characterized in that it has a control configuration for performing a chopping operation of a cooking operation in which moisture is switched to switch the cooking. 5. The stove with a rice cooking function according to claim 1 or 2, wherein the control unit is configured to, when the equilibrium time (Δt ₂ ) is equal to or longer than a reference equilibrium time, set the temperature of the pan to a predetermined level after the pan is in a temperature equilibrium state. When the switching temperature (T _k ) is reached, the heating power of the heating means is set to low heat, and then the heating power of the heating means is switched from low heat to high heat for a short time (t _c ) before rice cooking is completed, to skip the moisture, and to cook the water. A cooking stove with a rice cooking function, characterized in that it has a control configuration for cooking rice. 6. The stove with a rice cooking function according to any one of claims 1 to 5, wherein the control unit responds to a measurement result of the measurement unit to set a state in which the heated pan can be regarded as a temperature equilibrium state. A temperature equilibrium state determining means for determining, when the temperature of the pan reaches a predetermined switching temperature (T _k ) after the temperature equilibrium state of the pan, the heating power of the heating means is set to low heat, A stove with a rice-cooking function, wherein the predetermined switching temperature ( _Tk ) is controlled by the temperature equilibrium determining means for determining the equilibrium temperature of the pot. 7. The stove with the rice cooking function according to claim 6, wherein the control unit measures the first temperature of the heated pan after the temperature equilibrium state and then measures the first temperature after the temperature equilibrium state. Rise time after the temperature equilibrium state required to measure the second temperature (Δt
₃ ) is also measured, and when the equilibrium temperature is equal to or higher than the reference equilibrium temperature, the predetermined switching temperature is set to a low-temperature-side switching temperature (T _k ), while when the equilibrium temperature is lower than the reference equilibrium temperature, Further, when the rising time (Δt ₃ ) after the temperature equilibrium state is equal to or longer than the reference time, the switching temperature (T _k ) on the high temperature side is set, but when the rising time (Δt ₃ ) is less than the reference time, the switching temperature on the low temperature side is determined. A stove with a rice-cooking function, characterized by a switching temperature (T _k ). 8. The stove with a rice cooking function according to any one of claims 1 to 7, wherein the controller is configured such that when the equilibrium time (Δt ₂ ) is equal to or longer than a reference equilibrium time, the high temperature side after the temperature equilibrium state of the pot. When the switching temperature (T _k ) is reached, the heating power of the heating means is set to low heat. On the other hand, when the equilibrium time (Δt ₂ ) is less than the reference equilibrium time, the switching temperature on the low temperature side after the temperature equilibrium state of the pan is reached. T _k) and they become the firepower of the heating means and a control arrangement to simmer stove with cooking that features. 9. The stove with a rice cooking function according to claim 1, wherein the control unit determines a temperature that can be regarded as a temperature equilibrium state of the heated pan in response to a measurement result of the measurement unit. An equilibrium state determination means, wherein when the temperature of the pan reaches a predetermined switching temperature (T _k ) after the temperature equilibrium state of the pan, the heating power of the heating means is set to low heat, and the predetermined switching is performed. temperature (T _k), while if the equilibration time (Delta] t ₂₎ is less than the reference equilibration time of a low temperature side of the switching temperature (T _k), if the equilibration time (Delta] t ₂₎ is equal to or greater than the reference equilibration time Further, when the temperature of the pot at the temperature equilibrium state determining means is lower than the reference equilibrium temperature, the switching temperature on the high temperature side (T _k ) is set, but when the equilibrium temperature is higher than the reference equilibrium temperature, the switching on the low temperature side is performed. characterized in that the temperature (T _k) With rice functional stove. 10. The stove with a rice cooking function according to claim 1, wherein the control unit determines a temperature that can be regarded as a temperature equilibrium state of the heated pan in response to a measurement result of the measurement unit. An equilibrium state determination means, wherein the equilibrium time (Δt ₂ ) is equal to or longer than a reference equilibrium time, and if the equilibrium temperature of the pan in the temperature equilibrium state determination means is equal to or higher than the reference equilibrium temperature, the heating means is provided before the completion of rice cooking. The control power is switched from low heat to high heat for a very short time (t _c ) to perform the chopping operation of the cooking operation of skipping moisture by skipping the water, but when the equilibrium temperature is lower than the reference equilibrium temperature, the choi cooking is not performed. A stove with a rice cooking function. 11. A stove with a rice cooking function, comprising a heating means and capable of cooking rice using a pan heated by the heating means, wherein a movable heating power adjustment capable of adjusting the heating power of the heating means from strong to weak. A lever, a measuring means for measuring the temperature of the bottom of the pot placed on the virtue, and a state in which the degree of adjustment of the heating power adjustment lever is not recognized, and the heating power of the heating means is adjusted by the heating power adjusted by the heating power adjustment lever to high heat. And a control unit for performing rice cooking control, wherein the control unit measures a first temperature before the temperature equilibrium state of the heated pan and then sets a second temperature before the temperature equilibrium state. A first rise time (Δt ₁ ) required to measure the temperature of the second temperature, and a second rise time required to measure the third temperature before the temperature equilibrium state after measuring the second temperature. (Δt ₄ ) and temperature average Measuring means for measuring a rise time (Δt ₅ ) after the temperature equilibrium state required from measuring the first temperature after the equilibrium state to measuring the second temperature after the temperature equilibrium state, If the first rise time (Δt ₁ ) is equal to or longer than the first reference rise time, the heating power of the heating means is reduced to low heat after the temperature of the pot is equilibrated, and then the heating power of the heating means is reduced from low to high before cooking of rice is completed. A small time (t _c ) is switched to perform a cooking operation of a cooking operation for skipping water, and if the first rise time (Δt ₁ ) is shorter than a first reference rise time, the second rise time (Δt ₁ ) ₄ ) The time when the heating power of the heating means is reduced to low heat after the temperature equilibrium state of the pot is determined based on the result of the pan, and based on the result of the rise time (Δt ₅ ) after the temperature equilibrium state, A control configuration that determines whether or not to cook Stove with stove function, characterized in that. 12. A stove with a rice cooker function comprising a heating means and capable of cooking rice using a pan heated by the heating means, wherein a movable heating power adjustment capable of adjusting the heating power of the heating means from strong to weak. A lever, a measuring means for measuring the temperature of the bottom of the pot placed on the virtue, and a state in which the degree of adjustment of the heating power adjustment lever is not recognized, and the heating power of the heating means is adjusted by the heating power adjusted by the heating power adjustment lever to high heat. And a control unit for performing rice cooking control, wherein the control unit measures a first temperature before the temperature equilibrium state of the heated pan and then sets a second temperature before the temperature equilibrium state. Control means for measuring the rise time (ΔT ₀ ) required to measure the temperature of the pan, and temporarily controlling low-temperature cooked rice after detecting the equilibrium temperature of the heated pan, wherein the rise time (Δ ΔT ₀₎ is Ihodo, stove with cooking function, characterized in that a control arrangement for switching the low heat firepower of the heating means in a short time after the equilibrium temperature detection of the pot. 13. The stove with a rice cooking function according to claim 12, wherein the controller is configured to continue the low-heating rice cooking time with the switched low heat as the rising time (ΔT ₀ ) is shorter. A cooking stove with a rice cooking function. 14. The stove with a rice cooking function according to claim 12, wherein the control unit switches a heating power of the heating unit to a low heat after the temperature of the pan reaches a water evaporation temperature, and a predetermined time has elapsed. A stove with a rice cooking function, characterized in that a control configuration is used to determine a low-heating rice cooking time on a low heat according to a temperature of a subsequent pot. 15. The stove with a rice cooking function according to claim 14, wherein the control unit switches the heating power of the heating unit to low heat after the temperature of the pan reaches a water evaporation temperature and after a predetermined time has elapsed. A cooking stove with a rice cooking function, characterized in that when the temperature of the pot is above a certain temperature, it is switched to high heat immediately. 16. The stove with a rice cooking function according to claim 14, wherein the control unit switches the heating power of the heating unit to low heat after the temperature of the pan reaches a water evaporation temperature, and after a predetermined time has elapsed. A stove with a rice cooking function, characterized in that the higher the temperature of the pot, the slower the switching point of the high heat for the high heat rice cooker, which skips excess water before extinguishing the heating means. 17. The stove with a rice cooking function according to any one of claims 1 to 16, wherein the heating means is a standard burner that can be adjusted to a rice cooking power for cooking delicious rice, and the heating power adjustment lever is a rice cooker. A cooking stove with a rice cooking function, characterized in that the cooking power of the standard burner can be manually set to a rice cooking position which is a reference of the rice cooking power for cooking delicious rice.