JP3446515B2 - rice cooker - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a rice cooker used in general households.

[0002]

2. Description of the Related Art Conventionally, a rice cooker produces a burnt odor when the heat is too strong, an odor of seasonings and ingredients when cooked rice is cooked, and a unique odor when the rice is kept warm for a long time. However, the odorous component adheres to the inner pot of the rice cooker and the lid of the inner pot, and penetrates inside the pot packing material that prevents steam leakage.

However, in order to reduce this odor, some rice cookers have been constructed so that the lid and the pan packing can be removed from the main body and washed with water, but most rice cookers have a heater and a temperature sensor inside the lid. Therefore, the lid cannot be removed from the main body.

[0004]

In most of the conventional rice cookers described above, the lid and the pan packing cannot be removed from the main body because of the structure, so even if the pan can be washed with water to reduce the odor to some extent, The lid and pot packing cannot be washed with water, and the surface can only be wiped off with a damp cloth.In particular, the odorous components that have penetrated into the pot packing can hardly be removed, so the odor from when the rice cooker was last used remains. There was a problem that the odor of the rice became worse when it was cooked.

The present invention solves the above-mentioned conventional problems, and an object of the present invention is to reduce the odor when the rice cooker is used last time even if the lid and the pan packing cannot be removed from the main body.

[0006]

In order to solve this problem, the rice cooker of the present invention includes a pan lid that covers the inner pan so that the pan can be opened and closed.
A pan packing arranged under the pan lid and in contact with the upper opening of the inner pan, and a pan heating means for heating the inner pan are provided, and at least the odor of the inner pan, the pan lid, and the pan packing is reduced. In order to do so, it has a course in which the water put in the inner pot is boiled for a predetermined time.

[0007]

The invention according to claim 1 has a function that the control means drives the pot heating means to boil the water put in the inner pot for a certain period of time, so that the inner pot, the pot lid and the pot packing are The odor can be reduced.

According to the second aspect of the present invention, the control means stops driving the pot heating means after a lapse of a certain time after starting to drive the pot heating means, and the function ends, so that the inner pot has too much water. Even if it takes time to boil, it does not exceed the guaranteed operating temperature of the semiconductor parts and the like that constitute the control means mounted in the rice cooker body.

According to the third aspect of the present invention, the control means stops the driving of the pan heating means when the temperature of the inner pan exceeds the air-baking detection temperature at which the water put in the inner pan evaporates and becomes idle. Since it is finished, there is not much water in the inner pot and even if the water runs out within the finish time, it will not be baked for a long time.

According to a fourth aspect of the present invention, the control means reduces the power consumption of the pan heating means when the temperature of the inner pan becomes equal to or higher than the second detection temperature which is lower than the detection temperature of the idle baking, and thereafter the baking detection is performed. When the temperature rises above the temperature, driving of the pot heating means is stopped and the function is terminated, so that the water can be brought to a boiling state quickly, the boiling state can be continued for a long time, and even if there is no water within the end time, bake it for a long time. There is no.

According to a fifth aspect of the present invention, the control means reduces the power consumption of the pan heating means when the temperature of the pan lid exceeds the third detection temperature, and thereafter, when the temperature of the inner pan exceeds the baking detection temperature. Since the driving of the pot heating means is stopped and the function is terminated, the water can be brought into the boiling state quickly, the boiling state can be continued for a long time, and even if the water runs out within the end time, the baking is not performed for a long time.

According to the sixth aspect of the present invention, the control means drives the lid heating means after an arbitrary time when the temperature of the pot lid becomes equal to or higher than the third detected temperature, so that the water droplets attached to the pot lid are evaporated. be able to.

[0013]

【Example】

(Embodiment 1) Hereinafter, a first embodiment of the present invention will be described with reference to FIGS.

FIG. 1 is a block diagram of an embodiment of the present invention. In FIG. 1, an inner pot 1 for putting rice is placed on a pot heating means 2 and heated. At the center of the bottom of the inner pot 1, a pot temperature detecting means 3 is provided so as to abut, and a signal is sent to the control means 4, and the control means 4 can control the pot heating means 2 by the signal. A pan lid 5 is provided above the inner pan 1 so as to be openable and closable, and a pan packing 6 is disposed below the pan lid 5 and abuts an upper opening of the inner pan 1. The pan lid 5 includes a pan lid 5 A lid temperature detecting means 7 for detecting the temperature of and a lid heating means 8 for heating the pan lid 5 are provided. And the pot lid 5
The pot packing 6 is not removable from the rice cooker body.

When rice cooked with the rice cooker thus constructed is cooked, the odors of seasonings and ingredients adhere to the inside of the inner pot 1 and the surface of the pot lid 5, and further the inside of the pot packing 6 material. Permeates into. Since the inner pot 1 is removable,
Although the odor can be reduced to some extent by washing with water after the rice is cooked, the pot lid 5 and the pot packing 6 cannot be removed, so it cannot be washed with water, and the surface can be wiped off with a wet cloth etc. Can hardly be reduced.

The operation of the function of the rice cooker of the present invention having the above structure will be described with reference to FIG.

In FIG. 2, the horizontal axis represents time and the vertical axis represents the temperatures of the inner pot 1 and the pot lid 5. Also, the solid line is the inner pot 1
, The dotted line indicates the temperature of the pan lid 5. In the rice cooker shown in FIG. 1, when a specified amount of water is put into the inner pot 1 and the operation of the function of the present invention is started, the control means 4 drives the pot heating means 2 to heat the inner pot 1. Here, the temperature of the inner pot 1 gradually rises until the water boils, but when the water starts to boil, the temperature stabilizes at a1. When the control means 4 detects that the temperature of the inner pan 1 has reached a temperature Θ2, which is about 2 ° C. lower than a1, by the pan temperature detection means 3, the first timer 9 is activated.
Start timing (not shown).

After that, when all the water in the inner pot 1 evaporates, the inner pot 1 will be in an idling state and the temperature will rise rapidly. Until time T1 (about 45 minutes), the control means 4 stops the pan heating means 2 and ends the operation. Further, the temperature of the pot lid 5 gradually rises until the water boils, and when the water boils and steam is generated, it is warmed by the steam and the temperature rises sharply. After that, the temperature stabilizes at a2 while steam is generated.

FIG. 3 shows the odor when the inner pot 1, the pot lid 5 and the pot packing 6 are washed with water after the cooked rice is cooked and when the water is put in the inner pot 1 and boiled for about 45 minutes. It is a graph which compared the residual amount of a component.

By boiling water for a certain period of time to generate steam, the steam hits the surface of the inner pan 1, the pan lid 5 and the pan packing 6, and the odor is extracted by the steam, as shown in FIG. As described above, the odor that has adhered to and permeates the surface of the inner pot 1, the pot lid 5, and the pot packing 6 can be reduced.

In the present embodiment, when the control means 4 detects that the temperature of the inner pan 1 has reached the temperature Θ2, which is about 2 ° C. lower than the temperature of a1, by the pan temperature detection means 3, it starts the counting of the first timer 9. However, if the lid temperature detecting means 3 detects that the temperature of the pan lid 5 reaches a temperature Θ3 that is about 2 ° C. lower than a2, the same thing can be done even if the time measurement of the first timer 9 is started.

(Second Embodiment) Next, a second embodiment of the present invention will be described.

In this embodiment, the main body structure is the same as that of the first embodiment. The operation of the function of the rice cooker of the present invention will be described with reference to FIGS. 1 and 2 while omitting the same portions as those in the first embodiment.

In the rice cooker shown in FIG. 1, when water is put into the inner pot 1 to start the operation of the function of the present invention in addition to the operation of the first embodiment, the control means 4 drives the pan heating means 2 and at the same time. A time T1 (about 45) for starting the timing of the second timer 10 (not shown) and starting the timing of the first timer 9 to stop the heating means 2 and end the operation.
After a time T2 (about 60 minutes) longer than a minute), the pot heating means 2
To stop the operation.

As described above, the control means 4 starts the operation of the function, T2 (about 60 minutes) after starting the function, or T1 (about 45 minutes) after the boiling of water, whichever comes first. Since 2 is stopped and the operation is ended, it takes too much time until the water boils after the operation of the function of the present invention is started, as in the case where the amount of water to be added to the inner pot 1 is too much than the regulation, When a normal temperature of the inner pot 1 cannot be detected due to a foreign substance such as rice grains being sandwiched between the inner pot 1 and the pot temperature detecting means 3, the pot heating means 2 is driven for a long time to control the pot heating means 2 and the control circuit 4. It is possible to prevent inconveniences such as the temperature of abnormally increasing and exceeding the guaranteed temperature for use.

(Third Embodiment) Next, a third embodiment of the present invention will be described.

In this embodiment, the main body structure is the same as that of the first embodiment. The operation of the function of the rice cooker of the present invention will be described with reference to FIGS. 1 and 2 while omitting the same portions as those in the first embodiment.

In the rice cooker shown in FIG. 1, in addition to the operation of the first embodiment, the control means 4 causes the pot temperature detecting means 3 to detect the temperature of the inner pot 1 which is higher by about 15 ° C.
When it is detected, the pot heating means 2 is stopped and the operation is terminated.

As described above, the control means 4 detects the temperature of the inner pot 1 reaching the idling detection temperature Θ1 after T1 (about 45 minutes) after the boiling of water, whichever comes first. Since the pot heating means 2 is stopped and the operation is finished, the boiling time of water is short and T1 (about 45 minutes) after the water is boiled as in the case where the amount of water to be put in the inner pot 1 is too small Even if the inner pot 1 is baked in the air, it is possible to prevent the disadvantage that the inner pot 1 is deformed or the structure around the inner pot 1 is deformed.

(Embodiment 4) Next, a fourth embodiment of the present invention will be described.

In this embodiment, the main body structure is the same as that of the first embodiment. The operation of the function of the rice cooker of the present invention will be described with reference to FIGS. 1 and 2 while omitting the same portions as those in the first embodiment.

In the rice cooker shown in FIG. 1, in addition to the operation of the first embodiment, when the control means 4 detects that the temperature of the inner pan 1 has reached a temperature Θ2, which is about 2 ° C. lower than a1, by the pan temperature detection means 3. At the same time when the first timer 9 starts counting, the energization ratio of the pot heating means 2 is continuously energized (16/16).
To lower (12/16) to heat the inner pot 1. And the temperature of the inner pot 1 is 15 ° C. from a1 by the pot temperature detecting means 3.
When it detects that the baking temperature detection temperature Θ1 is slightly high, the pan heating means 2 is stopped and the operation is terminated.

In this way, the control means 4 reduces the energization ratio of the pot heating means 2 when the boiling temperature of the pot is detected by the pot temperature detecting means 3, so that the water is boiled quickly and the boiling time is extended thereafter, and the water is boiled. After T1 (about 45 minutes) after that, the temperature of the inner pot 1 is detected to reach the idling detection temperature Θ1, and the pot heating means 2 is stopped and the operation is ended at the earlier time, so Even if the amount of water in the pan 1 is too small, the odor can be reduced because the boiling time can be secured, and the boiling time of the water is short and T1 (about 45 minutes) after the water boils. Even when the pot is baked in the air, it is possible to prevent the disadvantage that the inner pot 1 is deformed or the structures around the inner pot 1 are deformed.

(Fifth Embodiment) Next, a fifth embodiment of the present invention will be described.

In this embodiment, the main body structure is the same as that of the first embodiment. The operation of the function of the rice cooker of the present invention will be described with reference to FIGS. 1 and 2 while omitting the same portions as those in the first embodiment.

In the rice cooker shown in FIG. 1, in addition to the operation of the first embodiment, when the control means 4 detects that the temperature of the inner pan 1 has reached a temperature Θ2, which is about 2 ° C. lower than a1, by the pan temperature detection means 3. When the first timer 9 starts counting the time and the lid temperature detecting means 3 detects that the temperature of the pan lid 5 becomes a temperature Θ3 which is about 2 ° C. lower than a2, the energization ratio of the pan heating means 2 is continuously energized (16 / 16) decreased (12/1)
6) Then heat the inner pot 1. Then, when the pot temperature detecting means 3 detects that the temperature of the inner pot 1 reaches the idling detection temperature Θ1 which is about 15 ° C. higher than a1, the pot heating means 2 is stopped and the operation is terminated.

In this way, the control means 4 reduces the energization ratio of the pot heating means 2 when the boiling temperature of the water is detected by the lid temperature detection means 3, so that the water is boiled quickly and the boiling time is extended thereafter, and the water is boiled. After T1 (about 45 minutes) after that, the temperature of the inner pot 1 is detected to reach the idling detection temperature Θ1, and the pot heating means 2 is stopped and the operation is ended at the earlier time, so Even if the amount of water in the pan 1 is too small, the odor can be reduced because the boiling time can be secured, and the boiling time of the water is short and T1 (about 45 minutes) after the water boils. Even when the pot is baked in the air, it is possible to prevent the disadvantage that the inner pot 1 is deformed or the structures around the inner pot 1 are deformed.

(Embodiment 6) Next, a sixth embodiment of the present invention will be described.

In this embodiment, the structure of the main body is the same as that of the first embodiment. The operation of the function of the rice cooker of the present invention will be described with reference to FIGS. 1 and 2 while omitting the same portions as those in the first embodiment.

In the rice cooker shown in FIG. 1, in addition to the operation of the first embodiment, when the control means 4 detects that the temperature of the inner pan 1 has reached a temperature Θ2, which is about 2 ° C. lower than a1, by the pan temperature detection means 3. When the first timer 9 starts counting the time and when the lid temperature detecting means 3 detects that the temperature of the pan lid 5 becomes a temperature Θ3 which is about 2 ° C. lower than a2, a fixed time T3 (about 5 minutes) (not shown). ) Later, the lid heating means 8 is driven to heat the pot lid 5. Then, when the pot temperature detecting means 3 detects that the temperature of the inner pot 1 reaches the idling detection temperature Θ1 which is about 15 ° C. higher than a1, the pot heating means 2 is stopped and the operation is terminated.

As described above, the control means 4 heats the pot lid 5 when the lid temperature detecting means 3 detects boiling of water, so that the water vapor condensed on the pot lid 5 can be re-evaporated. It is possible to prevent dew from flowing down from the pan lid 5 when the operation of the function is completed and the pan lid 5 is opened.

[0042]

As described above, according to the first aspect of the present invention, by boiling water for a certain period of time to generate water vapor, the inner pot surface, the pot lid, and the pot packing on which the odorous components are attached and permeated are The water vapor hits and the odor is extracted by the water vapor, and the odor that has adhered and permeated can be reduced.

Further, according to the second aspect of the invention, the operation of the function is ended after a predetermined time has elapsed from the start of the operation of the function or after the elapse of a predetermined time after the boiling of water, whichever is earlier. This steam then hits the inner pot surface where the odorous components adhere and permeates, the pot lid and the pan packing, the odor is extracted by the vapor, and the odor that adheres and permeates can be reduced. Even if there are too many or the temperature of the inner pot cannot be detected normally, it is possible to prevent the inconvenience that the temperature of the parts becomes abnormally high and exceeds the guaranteed operating temperature.

According to the third aspect of the present invention, the operation of the function is completed after a certain period of time has passed since the water boiled or when it is detected that the inner pot is burned to the air, whichever comes first. This steam then hits the inner pot surface where the odorous components adhere and permeates, the pot lid and the pan packing, the odor is extracted by the vapor, and the odor that adheres and permeates can be reduced. Even when the boiling time of water is short and the water is boiled by a certain time after boiling, as in the case of too few, the inner pot will be deformed or the structure around the inner pot will be deformed. It is possible to prevent inconveniences such as being lost.

According to the invention described in claims 4 and 5,
When water boils, the energization ratio of the pot heating means is reduced, so that the water is boiled quickly and the boiling time is extended thereafter, and it is possible to detect that the inner pot is burned for a certain time after the water has boiled. Since the operation of the function is finished at the earliest time, even if the amount of water is less than the specified amount, the boiling time can be secured enough to reduce a lot of odors, and the boiling time of water is short and the water boils Even if the pot is baked in a certain period of time after that, it is possible to prevent the disadvantage that the inner pot is deformed or the structures around the inner pot are deformed.

According to the sixth aspect of the present invention, since the pot lid is heated when the boiling of water is detected, the water droplets condensed on the pot lid can be evaporated again, and the operation of the function is completed and the pot lid is finished. When you open the dew, you can prevent dew falling from the pot lid.

[Brief description of drawings]

FIG. 1 is a configuration diagram of a rice cooker showing an embodiment of the present invention.

[Figure 2] Same as above, time characteristic diagram of temperature of inner pot and pot lid of rice cooker

FIG. 3 is a diagram showing the relationship between the odor component of the rice cooker and the residual amount.

[Explanation of symbols]

1 inner pot 2 pan heating means 3 Pan temperature detection means 4 Control means 5 pot lid 6 pan packing 7 Lid temperature detection means 8 Lid heating means

Front page continuation (72) Inventor Masahiro Oyama 1006 Kadoma, Kadoma City, Osaka Prefecture Matsushita Electric Industrial Co., Ltd. (72) Inventor, Osamu Miyazaki 1006 Kadoma, Kadoma City, Osaka Matsushita Electric Industrial Co., Ltd. (56 ) References JP-A-9-248241 (JP, A) JP-A-7-99902 (JP, A) JP-A-4-44710 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB) (Name) A47J 27/00 109 A47J 27/00 103

Claims (6)

(57) [Claims] 1. A pan lid that covers the inner pan so that the inner pan can be opened and closed, a pan packing that is arranged at a lower portion of the pan lid and abuts an upper surface opening portion of the inner pan, and a pan heating unit that heats the inner pan. A rice cooker having a course of boiling water in the inner pot for a predetermined time in order to reduce the odor of at least the inner pot, the pot lid and the pot packing. 2. The pot heating means regardless of the presence or absence of boiling
The rice cooker according to claim 1, wherein heating is forcibly stopped after a predetermined time has elapsed from the start of heating. 3. The rice cooker according to claim 1, wherein an in-boiled state of the inner pot is detected by the temperature of the inner pot. 4. The rice cooker according to claim 3, wherein when the temperature of the inner pot becomes equal to or higher than a second detection temperature that is lower than the detection temperature in the idle state by a predetermined value, the power consumption of the pan heating means is reduced. 5. The power consumption of the pan heating means is reduced when the temperature of the pan lid becomes equal to or higher than the third detected temperature.
The rice cooker according to any one of 1. 6. The lid heating means for heating the pot lid is provided, and when the temperature of the pot lid becomes equal to or higher than a third detection temperature, the driving of the lid heating means is started after a predetermined time has elapsed.
The rice cooker according to any one of 1.