JP3349665B2 - Pressure cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pressure cooker capable of performing scorched rice cooking.

[0002]

2. Description of the Related Art Conventionally, the following rice cookers capable of performing burned rice cooking are known.

[0003] For example, in the first rice cooker, in the spotting step, re-heating is performed to perform scorched rice cooking (JP-A-59-129037, JP-A-59-199037).
No. 144420). In this case, there is a method in which the heating amount at the time of reheating is changed uniformly or in accordance with the difference in the cooking capacity (total number) (see Japanese Patent Application Laid-Open No. 8-308720).

[0004] In the second rice cooker, the cooked rice is cooked at a higher temperature than the normal rice cooker, or the cooked rice is cooked by maintaining the high cooked temperature for a predetermined period of time. See JP-A-9-252947 and JP-A-9-299233).

[0005]

However, when the above-mentioned burned rice is applied to a pressure cooker as it is, there are the following problems.

[0006] In the first rice cooker, if the pressure maintained up to that point is released in the washing process, steam is blown out, which is dangerous.

[0007] In the second rice cooker, the time required for the pressure maintaining step becomes long, and the cooked rice is crushed or excessively sticky. In addition, the self-heating value of the solenoid used for moving the ball to maintain the pressure increases, so that the temperature rises. In particular, it is necessary to change the rice cooking control to a completely different one, which is troublesome.

[0008] Therefore, an object of the present invention is to provide a pressure cooker that can easily and properly perform burned rice cooking.

[0009]

According to the present invention, as a means for solving the above-mentioned problems, rice is cooked in a preheating step, an intermediate step, an electric power control step, and a washing step. In a pressure cooker in which the internal pressure can be raised to a predetermined pressure exceeding 1 atm, with the suppression of the supply power in the unevenness step, after the end of the natural decompression, the internal pressure is reduced to a pressure such that the internal steam is not blown out, The pressure maintaining operation by the pressure maintaining means is released, and thereafter, the charring process is performed by reheating.

[0010] It is preferable that the scorching process is performed by changing the power supply rate and the power supply time to the heating means according to the difference in the capacity rank.

Further, the scoring process is preferable in that the power supply to the heating means is changed in accordance with the difference in the capacity rank, so that finer power control can be performed.

[0012]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows a pressure cooker 1 according to the present invention. The rice cooker 1 generally includes an inner pot 2, a main body 3, an induction heating coil 6, a temperature sensor 7, a lid 8, a pressure regulator 16 as a pressure maintaining means, and a control device 20.

In the present embodiment, the inner pot 2 is formed of a conductive material which is electromagnetically heated by an induction heating coil 6 as a heating means.

The main body 3 has a bottomed cylindrical shape, and includes a protective frame 5 made of a non-conductive material for accommodating the inner pot 2 inside a body 4. The induction heating coil 6 and the control device 20 are arranged between the body 4 and the protection frame 5.

The induction heating coil 6 is disposed on the lower surface of the protection frame 5 and is used for heating the inner pot 2 by electromagnetic induction when a high-frequency current is applied.

The temperature sensor 7 is for detecting the temperature of the inner pot 2 and, in the present embodiment, is disposed on the side of the protection frame 5, and a detection unit at the tip thereof is provided on the protection frame 5. The inner pot 2 is brought into contact with the outer surface of the inner pot 2 through the through hole, and the temperature of the inner pot 2 is output to the control device 20.

The lid 8 closes the openings of the inner pot 2 and the main body 3 and is attached to the opening of the main body 3 so as to be openable and closable. As shown in detail in FIG. 2, the lid 8 includes a lid body 9 composed of an upper plate 10 and a lower plate 11.
A radiator plate 12, a heater 13, an inner lid 14, and a pressure regulator 16
Is provided.

The pressure regulator 16 includes a cap 17 having an opening 17a communicating with the inner pot 2, a pressure regulating ball 18 arranged to face the opening 17a from above, and a drive of the pressure regulating ball 18. And a solenoid 19 as a means. The pressure regulating ball 18 is pressed by a plunger of a solenoid 19 before rice cooking or at the initial stage of rice cooking, and is retracted from the opening 17a.

The control device 20 controls the energization of the induction heating coil 6 based on the input signal from the temperature sensor 7 and controls the driving of the pressure regulator 16. Then, according to the stored program, the pre-heating step, the medium-punching step, the power control step, and the drying step are performed based on the selected rice cooking menu, as described later, to cook normal rice (white rice), burn rice, and cook. Cook rice and cook rice.

Next, rice cooking control by the pressure rice cooker will be described.

First, the control flow of normal rice cooking and cooked rice cooking will be described. In this rice cooking, as shown in FIG. 5, in the preheating step, the temperature detected by the temperature sensor 7 is 50 ° C. by supplying power to the induction heating coil 6 at a low energization rate.
Adjust the temperature so that Subsequently, in the middle step, the content is boiled by supplying power to the induction heating coil 6 at the maximum power with the duty ratio being 100%. At this time, by driving the solenoid 19 of the pressure regulator 16, the opening 17 a is closed by the pressure regulating ball 18, and the pressure mode is set.
The start time of the pressurizing mode is determined according to the rice cooking menu. Next, in the power control step, a boiling state (approximately 100 ° C.) is maintained by duty control (control of repeating on for a certain time and off for a certain time). During this time, the internal pressure is maintained at about 1.1 atm, which exceeds 1 atm. Thereafter, when the cooking is maintained, the moisture decreases and the temperature rises, and when the temperature detected by the temperature sensor 7 reaches a predetermined temperature (around 125 ° C.), it is determined that the cooking has been completed, and the process shifts to the spotting process.

In the spotting step, while the power supply to the induction heating coil 6 is suppressed and the pressure is naturally reduced, the supply power is increased in the middle of the process to remove excess water, thereby performing cooking twice. The energization rate and energization time at this time are, as shown in FIGS. 3 and 4, the rice cooking menu, the size of the inner pot 2 (O, M).
And capacity ranks (A to E, A 'to E'). As for the size of the inner pot 2, O is larger than M, and the capacity rank increases from A to E. Specifically, when the capacity ranks are C to E and C 'to E', cooking is performed twice for 30 seconds at a duty ratio of 1/15. However, capacity ranks A and B, A 'and B'
Because of the small capacity, we did not cook twice.

Next, a control flow of the ordinary burned rice or the cooked cooked rice will be described. In this burned rice cooking, as shown in FIG. 6, the same control as the normal rice cooking and the cooked rice cooking shown in FIG. 5 is performed up to the power control step. That is, in the spotting process, cooking is performed twice after the natural pressure reduction is completed and the pressurization mode is released. After the completion of the natural pressure reduction, the pressure mode is released by driving the solenoid 19 of the pressure regulator 16 to move the pressure regulating ball 18 and opening the opening 17a. Thereby, the pressure maintaining time maintained at a pressure exceeding 1 atm becomes the same as the case of normal or cooked rice. Therefore, there is no problem that the rice is crushed and becomes too sticky due to the longer pressure maintaining time, and conversely, the sweetness and stickiness of the rice are reduced and the rice becomes harder due to the shortening.

As shown in FIG. 3 and FIG. 4, in the twice-cooking of the burnt rice, the conduction rate is set to 5/15 at the capacity rank A and the induction heating coil 6 is energized for 2 minutes and 30 seconds. The energization rate is 5/15 and energization is performed for 3 minutes. Similarly, the power supply to the induction heating coil 6 is performed at a power supply rate and a power supply time corresponding to each capacity rank. In this way, by setting a higher electric conduction rate than in the case of normal rice cooking, scorching can be formed. In addition, by setting the duty ratio according to the capacity rank, it is possible to form burns without unevenness.

In addition, in the case of cooked burnt rice, the power supply rate and the power supply time are performed in accordance with each capacity rank, but the power supply rate is set lower than that of the normal burnt rice. This takes into account that, in the case of cooked rice, the absorption of water into rice is suppressed by seasonings such as soy sauce and salt that are simultaneously contained.

The rice cooking control is performed as described above. If the temperature detected by the temperature sensor 7 exceeds 191 degrees,
It is determined that an abnormality such as empty is occurring, the power supply to the induction heating coil 6 is stopped, and the process proceeds to the spotting process. Then, after the elapse of the spotting time, the process shifts to the warming step, the rice cooking control is stopped, and the fact is notified.

In the above embodiment, the power control (duty control) according to each rice cooking mode is performed at the maximum power by changing the duty ratio and the power supply time for the double cooking. By changing the supply power value instead of or in addition to the above, it is possible to perform finer power control.

[0029]

As is clear from the above description, according to the pressure cooker according to the present invention, after the natural pressure reduction in the cleaning process is completed, the pressure maintaining operation is released, and the charcoal treatment is performed by reheating. As a result, the internal water vapor does not blow out, and the process can smoothly proceed to the burning process.
In this case, the same processing as in the related art may be performed up to the blurring step, so that the control program and the like can be easily changed.

The scorching process is performed by changing the power supply rate and the power supply time to the heating means in accordance with the difference in the capacity rank, or by changing the power supply to the heating means. Fine power control is possible, and appropriate burns without unevenness can be formed.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a pressure cooker according to the present embodiment.

FIG. 2 is a sectional view showing the vicinity of the pressure regulator of FIG.

FIG. 3 is a table showing a difference in power supply rate in each rice cooking menu of electric power output to the induction heating coil of FIG. 1;

FIG. 4 is a table showing a difference in energization time in each rice cooking menu of electric power output to the induction heating coil of FIG. 1;

FIG. 5 is a graph showing changes in detected temperature, detected pressure, and supplied power of normal rice cooking or cooked rice cooking.

FIG. 6 is a graph showing changes in detected temperature, detected pressure, and supply power of normal burned rice or cooked cooked rice.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Rice cooker 2 ... Inner pan 6 ... Induction heating coil 7 ... Temperature sensor 8 ... Lid 15 ... Pressure sensor 16 ... Pressure regulator 17a ... Opening 18 ... Pressure regulation ball 19 ... Solenoid 20 ... Control device

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Ryuhei Hashizume 1-20-5 Tenma, Kita-ku, Osaka-shi, Osaka Zojirushi-Mahobin Co., Ltd. (56) References JP-A-10-57236 (JP, A) JP-A-9-154717 (JP, A) JP-A-9-140576 (JP, A) JP-A-9-164064 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A47J 27 / 00 109 A47J 27/00 103

Claims (3)

(57) [Claims] 1. A pressure cooker in which rice is cooked in a preheating step, a medium filling step, a power control step, and a washing step, and the internal pressure can be raised to a predetermined pressure exceeding 1 atm by a pressure maintaining operation of a pressure maintaining means. With the suppression of the power supplied in the unevenness step, after the end of the natural decompression, in which the pressure drops to such a level that the internal water vapor does not blow out, the pressure maintaining operation by the pressure maintaining means is released, and then the charcoal is reheated. A pressure cooker characterized by performing processing. 2. The pressure rice cooker according to claim 1, wherein the scorching process is performed by changing a power supply rate and a power supply time to the heating means according to a difference in capacity rank. 3. The pressure cooker according to claim 1, wherein the scoring process is performed by changing power supplied to a heating unit according to a difference in capacity rank.