JP3581643B2 - rice cooker - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a rice cooker and, more particularly, to a technology for realizing a function of easily and quickly making porridge from rice already cooked, in addition to a normal rice cooking function.
[0002]
[Prior art]
In the case of conventional rice cookers, when cooking rice from raw rice, the control unit controls the heating unit by putting rice and an appropriate amount of water in the inner pot and operating the rice cooker switch on the operation unit, and cooks the rice Things. This "cook rice" is to change raw rice (β-starch) that cannot be digested into digestible rice (α-starch). Heat water and rice to a boil and keep at a high temperature of 98 ° C or more for 20 minutes or more. It is important to do.
[0003]
Generally, in a rice cooker, as shown in Japanese Patent No. 2707202, the rice is heated at a low temperature for 10 to 15 minutes, water is absorbed into rice, and then heated with a strong heating amount and boiled for 10 to 15 minutes. If boiling (98 ° C. or more) continues for 5 to 10 minutes, water is not absorbed by the rice and disappears, so the temperature at the bottom of the inner pot, which was about 100 ° C. during boiling, rises rapidly. This temperature change is detected by the temperature detecting means, and the heating is stopped. Then, steam for 10 to 15 minutes to make up for the shortage of the conditions at 98 ° C for 20 minutes, and make the rice. The total required time is close to one hour.
[0004]
A rice cooker having a porridge cooking function is already known as seen in Japanese Patent Application Laid-Open No. 59-26. Rice porridge is cooked with a large amount of water compared to normal rice cooked rice, so that it does not run out even if it is boiled for 20 to 40 minutes after boiling. Therefore, the temperature detection means does not detect a rapid rise in the temperature of the bottom of the inner pot, but automatically terminates the rice porridge cooking when the preset boiling time of about 20 to 40 minutes ends. Since the boiled time of porridge is longer than the pre-gelatinized condition of 20 minutes, it can be fully α-starched and eaten without supplementing the time by steaming.
[0005]
[Problems to be solved by the invention]
In such a conventional rice cooker, since the heating control is performed on the premise that rice or porridge is cooked from raw rice (maintaining the temperature and time for α-starch), porridge can be made from cooked rice (α-starch). Can not. Zoriki is a method of adding cooked rice, ingredients, etc. to cooked rice, heating it, and then boiling it to stop heating. Therefore, since the rice is already cooked (gelatinized), heating for a long time determined by the above-described gelatinization conditions is not required.
[0006]
In addition, since porridge cooking is stopped in a state where juice remains like a rice porridge, it is impossible to make porridge with control to stop heating due to a sharp rise in the temperature of the bottom of an inner rice cooker. Further, in the conventional rice porridge heating control, heating is stopped in a state in which moisture remains, and the porridge is boiled. However, the simmering time is too long, and the porridge does not break down into porridge. In addition, a long time is required for heating, which is not practical.
[0007]
[Means for Solving the Problems]
According to the present invention, porridge can be easily and quickly made from rice cooked with white rice.
[0008]
In other words, besides the normal heating of boiling and then heating at 98 ° C or more for 20 minutes or more, by selecting the porridge heating means in the operation unit, the rice and porridge soup and ingredients can be heated. Because it is α, it is only necessary to boil it, and heating by porridge heating means either stop heating after boiling or end heating in a short period of time less than 20 minutes after boiling , so the juice inside the inner pot It can be easily cooked in a short time without disappearing or boiling.
[0009]
In addition, the display means and the notifying means notify the user of the completion after a certain period of time from the end of the heating of the porridge, so that the user does not open the outer lid in a state of intense boiling after the end of the heating. There is no worry about burns.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention provides an inner pot that is detachably housed in a main body, an outer lid that covers an upper opening of the inner pot, a heating unit that heats rice and water put in the inner pot, and control that controls the heating unit. Unit and a rice cooker having an operation unit for inputting an operation to the control unit , wherein a boiling detection unit for detecting boiling in the inner pot is provided in the outer lid, and the operation unit is provided with water for the already cooked rice. A selection means for selecting porcelain heating to make porcelain rice cooked by adding and heating is provided.If porridge heating is selected by the selection means , heating is performed on high heat until substantially boiling is detected by the boiling detection means, and heating is performed after substantially boiling. This is to stop or lower the heating for a certain period of time of 20 minutes or less, and then end the heating .
[0011]
Further, a display unit and a notifying unit are provided to display or notify the completion by the display unit and the notifying unit after a lapse of a predetermined time after the heating of the porridge.
[0012]
【Example】
Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is a front view of an operation section of a jar rice cooker according to the present invention, FIG. 2 is a longitudinal sectional view of the rice cooker, FIG. 3 is a characteristic diagram showing a heating method for porridge heating, and FIG. FIG. 5 is a characteristic diagram showing heating of cooked rice from ordinary raw rice, and FIG. 6 is a characteristic diagram showing heating of cooked rice porridge from raw rice.
[0013]
In the figure, 1 is a main body, 2 is an inner pot, 3 is an outer lid, 4 is an operation unit, 5 is a control unit, 6 is a heating unit, 7 is a temperature detection unit, 8 is a boiling detection unit, 9 is a selection unit, and 10 is a selection unit. A porridge heating unit, 11 is a display unit, and 12 is a notification unit.
[0014]
Next, the configuration will be described in detail. An inner pot 2 is detachably inserted into the main body 1, and an upper opening of the inner pot 2 is covered by an outer lid 3. An operation unit 4 is provided on an outer front surface of the main body 1 and is connected to a control unit 5 installed at a lower part of the main body 1. A heating section 6 for heating the inner pot 2 and a temperature detecting means 7 for detecting the temperature at the bottom of the inner pot 2 are provided in the main body 1, and are connected to the control section 5. Boiling detecting means 8 for detecting boiling by a temperature change due to steam is provided in the outer lid 3, and is also connected to the control unit 5.
[0015]
The operation unit 4 is provided with a selection means 9 for selecting porridge heating in addition to normal rice cooking. When the porridge heating is selected, the inner pot 2 can be heated via the heating unit 6 by the porridge heating means 10 of the control unit 5. The display unit 11 is provided adjacent to the operation unit 4 so as to be visible from outside, and the notification unit 12 is provided in the control unit 5.
[0016]
Next, the operation will be described with an example.
[0017]
First, starting from ordinary white rice cooking, the user puts an appropriate amount of rice and water into the inner pot 2, stores it in the main body 1, and closes the outer lid 3. Next, white rice cooking is selected by the selection means 9 of the operation unit 4. For this selection, a configuration in which a white rice cooker key is pressed can be considered, but in this embodiment, the selection key is operated while looking at the display unit 11 so that the display is selected to be white rice.
[0018]
Next, when the start key of rice cooking is pressed, rice cooking is started. In cooking rice, the inner pot 2 is heated by the heating unit 6, and the heating amount is adjusted by the control unit 5 based on the temperature information of the temperature detection unit 7. As shown in FIG. 5, the so-called "First, put the fire on when the chorochoro, the middle papa, and the squeaky ..." is performed, and the raw rice is kept at approximately 30 to 40 [deg.] C. for about 10 minutes to supply water to the raw rice. After sufficient and efficient absorption, the heating amount is switched to a strong heating amount, and when it is substantially in a boiling state, the heating amount is reduced to a heating amount that maintains boiling. Eventually, when the rice absorbs water and the water inside the inner pot 2 runs out, the temperature at the bottom of the inner pot 2 rises rapidly, and the temperature is detected by the temperature detecting means 7 to terminate the heating. Then, steaming is performed for about 15 minutes to satisfy the pregelatinized condition of maintaining 98 ° C. or more for 20 minutes or more, and the rice cooking is completed.
[0019]
In this example, it is assumed that three rice cookers are cooked in the evening by this series of cooked rice. If four family members ate two goats for dinner, one gogo is left. In the case of 1 go, breakfast is not enough for the next morning. Conventionally, this 1 go is taken into the refrigerator, etc., the inner pot 2 is washed, and the next morning, for example, 2 go is washed with rice and the inner pot 2 is put in the main body. It is common to insert a new timer in a timer 1 (not shown in the embodiment) and cook a new portion of rice.
[0020]
On the other hand, according to the present invention, the newly provided porridge function enables the following usages, and the remaining one porridge is sufficient for breakfast for four people, and the rice is low in calories, resulting in low calories. You can easily make a healthy porridge that is rich in nutrients.
[0021]
That is, the remaining one is kept warm until the next morning. The next morning, an appropriate amount of water or hot water, a seasoning such as dashi-no-moto, and ingredients such as eggs are put into the inner pot 2 containing the remaining rice. When the outer lid 3 is closed, the selection key is operated while looking at the display with the selection means 9 of the operation unit 4 to select the display to be porridge, and the start key of rice cooking is operated, the heating unit 6 by the porridge heating means 10 is heated. Is started. In this embodiment, rice porridge is selected while watching the display in the present embodiment. However, rice porridge rice cooking may be started when a rice porridge key is provided and the rice porridge key is operated directly.
[0022]
When the control of the heating unit 6 by the porridge heating means 10 starts, the heating is controlled as shown in FIG. In other words, since the rice is already cooked and pre-gelatinized, there is no need to maintain a temperature of 30 to 40 ° C. for the rice to absorb water, and no pre-gelatinization conditions of 98 ° C. or more and 20 minutes or more are required. From the start, heating is performed at a high heating amount at the same time as the start, and after boiling and boiling, the heating amount may be reduced or the heating may be stopped. FIG. 3 shows a case where heating is stopped, and FIG. 4 shows a case where heating is reduced. In the rice cooked rice shown in FIG. 5, it was detected by the temperature detecting means 7 that the inner portion of the inner pot 2 was depleted of water and the temperature rose rapidly at the bottom, and the process was shifted to steaming. In order to complete the process with water remaining in the sample 2, the amount of heating may be reduced by boiling and boiling, and the process may be stopped for a certain period of time or stopped by boiling. The timing of the boiling, which is the reference for this stop, is that it is not necessary to accurately detect the boiling, because the porridge with less stickiness in water does not spill even if the heating is lowered or stopped at the same time as the boiling. However, the time during which boiling is surely performed may be determined in advance as a certain time.
[0023]
However, in the present embodiment, the boiling detecting means 8 is provided, and the amount of heating is reduced by detecting the same, so that the heating is completed after a certain time, for example, three minutes, or simultaneously with the detection of the boiling. As a result, the boiling point can be accurately determined even if there is a change due to the amount of the remaining rice, the amount of water, the amount of the ingredients, and the temperature. According to the method, the process can be completed in a short time in many use conditions, and the convenience is improved during a busy time in the morning.
[0024]
In addition, if the selection means 9 allows selection of porridge heating from a plurality of types, the convenience is further improved. That is, in the case of an ingredient that does not require much heating, it is cooked in a short time in a pattern of boiling and immediately stopping the heating as shown in FIG. A pattern in which cooking is stewed for a certain period of time can be selected, so that the convenience in a short time of 10 minutes or less and the convenience of enjoying various dishes with various ingredients are increased.
[0025]
In either heating pattern, the user may be notified of the completion of the heating by the display unit 11 or the notification unit 12 at the end of the heating. However, if the outer lid 3 is opened immediately after the completion of the heating, steam will come out violently. If the user is notified of the completion after a certain period of time, for example, about 30 seconds to one minute from the display unit 11 or the notification unit 12, safety is increased and effective.
[0026]
In this embodiment, the case of making rice porridge from the remaining rice in the heat-retained state is described. However, it is of course possible to make rice porridge from cold remaining rice that is not kept warm. In this case, the time until boiling increases, but there is no problem in the method in which the boiling point is detected by the boiling detecting means 8.
[0027]
【The invention's effect】
The present invention as described above, the normal heating to cooking from raw rice on the operation unit, a selection means for selecting a porridge heating making porridge from rice was rice provided, if you choose the porridge heating the selection means, the boiling detection Heating was carried out with high heat until the boiling was detected by the means, and after the boiling, heating was stopped, or heating was carried out with a low heat for a fixed time shorter than 20 minutes of the pregelatinized condition, and then the porcelain heating means was provided. The porridge can be easily and quickly made from the remaining rice.
[0028]
In addition, even small amounts of rice left halfway can be used as porridge for several people, and if the heating unit is made to be a mainstream electromagnetic cooking heating type in recent years, the amount of heating is high and porridge can be prepared in about 5 minutes. It is very convenient.
[0029]
In addition, there is no need to wash the inner pot or prepare another pot, and simply add ingredients and seasonings to the inner pot containing the rice that has been kept warm to make a porridge with low calories and nutrients of the ingredients. Can be done.
[0030]
Furthermore, if the outer lid is opened immediately after the end of heating, steam will come out violently.Therefore, after a certain period of time has passed since the end of heating, the finished product is notified to the user on the display unit and the notification means, so that burns due to steam can occur. There is an effect of increasing safety.
[Brief description of the drawings]
FIG. 1 is a front view of an operation unit of a jar rice cooker according to the present invention.
FIG. 2 is a longitudinal sectional view of the rice cooker.
FIG. 3 is a characteristic diagram showing a heating method of the porridge heating.
FIG. 4 is a characteristic diagram showing a heating method according to another method.
FIG. 5 is a characteristic diagram showing heating of cooked rice from the same raw rice.
FIG. 6 is a view showing heating of cooked rice porridge from raw rice.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Main body 2 Inner pot 4 Operation part 5 Control part 6 Heating part 7 Temperature detection means 8 Boiling detection means 9 Selection means 10 Zone cooking heating means 11 Display part 12 Notification means

Claims (1)

An inner pot (2) removably stored in the main body (1), an outer lid (3) covering the upper opening of the inner pot (2), and heating rice and water in the inner pot (2) a heating unit (6) to the control unit for controlling the heating unit (6) and (5), the rice cooker having an operation unit for inputting operation control unit (5) (4), the outer lid (3) A boiling detection means (8) for detecting boiling in the inner pot (2) is provided in the inside, and a porridge heating for making porridge, etc., in which water is added to already cooked rice and heated, is selected in the operation section (4). In the case where porridge cooking is selected by the selection means (9), heating is performed with high heat until the boiling is detected by the boiling detection means (8), and after the boiling, heating is stopped or heated. display the reduced 20 minutes or less for a predetermined time is terminated after, finished after the lapse after completion of heating further predetermined time (11) Cooker being characterized in that as notify the notifying means (12).

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