JP3841057B2 - Electric rice cooker with bread baking mode - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an electric rice cooker having a bread fermentation mode and a bread baking mode for performing bread dough fermentation, and more particularly to a control method in the bread baking mode.
[0002]
[Prior art]
Patent Document 1 discloses a rice cooker that can be fermented after kneading bread from the ingredients and baked. This cooker includes a heating chamber heated by a heater, a container that is detachably mounted inside the heating chamber, and a fan for circulating hot air inside the heating chamber. The container is used for kneading and fermentation of bread dough and also serves as a baking mold. Furthermore, it becomes a container for cooking rice by covering the container with a rice cooking lid.
[0003]
This conventional cooking device automatically executes a process of kneading bread dough from ingredients, fermenting and baking, like a home automatic bread baking machine. In baking bread, the container is uniformly heated by hot air circulation heating. Also in rice cooking, unlike a normal electric rice cooker that directly heats the inner pot with a heater, the container and the rice lid are heated uniformly by hot air circulation heating.
[0004]
[Patent Document 1]
Japanese Patent No. 2719802 [0005]
[Problems to be solved by the invention]
The cooker of the above-mentioned conventional example is excellent and convenient in that it has the functions of a rice cooker and a bread maker, but compared to a normal electric rice cooker to perform hot air circulation heating. The structure is complex and large. Furthermore, a structure for protecting the electronic components constituting the internal control circuit from hot air is also necessary. Therefore, such a cooker is considerably more expensive than a normal electric rice cooker or electric bread cooker.
[0006]
On the other hand, the inventors repeated the experiment which fermented and baked bread dough using the normal electric rice cooker which heats an inner pot with an electric heater or electromagnetic induction heating (IH). As a result, it has been found that fermentation and baking of bread dough can be easily performed by adding a relatively simple control mode.
[0007]
This invention is made | formed based on the above experimental results, and it aims at providing the electric rice cooker provided with the appropriate control mode for performing baking of bread simply.
[0008]
[Means for Solving the Problems]
The first configuration of the electric rice cooker with a bread baking mode according to the present invention includes an inner pot detection circuit for detecting whether or not the inner pot is set, a temperature sensor for detecting the temperature of the inner pot, Control means for controlling energization of the heating means of the inner pot according to the temperature detected by the temperature sensor; selection means for selecting the rice cooking mode or bread baking mode; and starting means for starting execution of the rice cooking mode or bread baking mode. An operation unit, and the control means performs an inner pot detection process in which the inner pot detection signal of the inner pot detection circuit is lost in the heat retaining process in the rice cooking mode and the heat retaining process is terminated and returned to a standby state. In addition, the inner pot detection process is not executed in the bread keeping process in the bread baking mode.
[0009]
According to such a structure, the electric rice cooker provided with the appropriate control mode (bread baking mode) for performing baking of bread simply can be provided. In the heat retaining process in the rice cooking mode, when the inner pot detection signal of the inner pot detection circuit is lost, the inner pot detection process is executed to end the heat retaining process and return to the standby state, and in the heat retaining process in the bread baking mode, the above-mentioned The hook detection process is not executed. Thereby, it is possible to perform the additional heating by taking out the inner pot and confirming the baking condition in the bread heat-retaining step and turning the bread over to perform additional heating.
[0010]
In a preferred embodiment, the control means does not execute the inner pot detection process in the bread keeping process in the bread baking mode until a predetermined time has elapsed from the start of the heat keeping process. That is, the inner hook detection process is not performed indefinitely, but the inner hook detection process is performed when a predetermined time elapses from the start of the heat retaining process. Thus, when no additional heating is performed, for example, if the inner hook is taken out and left without being pressed, the standby state can be automatically returned as the predetermined time elapses.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0016]
Drawing 1 is a sectional view seen from the side of the electric rice cooker concerning the embodiment of the present invention. This electric rice cooker has a bread fermentation mode for fermenting bread dough and a bread baking mode for baking bread. This electric rice cooker includes a case body 11 made of synthetic resin, a metal inner pot 12 detachably mounted in the interior space thereof, and a rear portion of the case body 11 so as to open and close an upper opening of the case body 11 (see FIG. 1 includes a lid member 14 pivotally supported by a shaft 13 on the right side. An inner lid 15 that seals the upper opening of the inner hook 12 is provided inside the lid member 14.
[0017]
The inner pot 12 is made of a magnetic metal such as a stainless steel plate or a metal containing a magnetic substance. Near the bottom of the inner pot 12, an IH coil (corresponding to a heating means) 16 for heating the inner pot 12 by induction heating (IH) is provided. When the IH coil 16 is driven with an alternating current, the magnetic flux of the alternating magnetic field generated by the IH coil 16 causes the inner hook 12 to generate an eddy current. The inner pot 12 generates heat due to this eddy current and its own electrical resistance.
[0018]
Further, a side heater 18 for heat insulation is provided in a ring shape on the side portion of the holding member 17 of the inner hook 12. Further, an upper heater 19 for heating the inner lid 15 of the lid member 14 by heat conduction to prevent condensation is provided in a ring shape. A temperature sensor 20 for detecting the temperature of the inner hook 12 is provided at the center of the bottom of the inner hook 12.
[0019]
An operation panel 21 including an operation unit and a display unit is provided on the upper part of the front surface (left side in FIG. 1) of the electric rice cooker, and a first control board 22a is provided on the inner side. A second control board 22b is provided in a space below the first control board 22a. On these control boards 22 (22a + 22b), a microprocessor, a temperature detection circuit, a buzzer, a power supply circuit, and the like are mounted. Further, an electric fan 23 for mainly cooling the control boards 22a and 22b is provided. As will be described later, the electric fan 23 also functions as an electric fan that performs forced cooling when the temperature of the inner pot is high at the start of the bread fermentation mode.
[0020]
FIG. 2 is a block diagram showing a configuration of an electric circuit of the electric rice cooker including the control board. As shown in this figure, a microcomputer (MPU) 29 as a control means and its power supply / reset circuit 25 are provided. The detection signal of the temperature sensor 20 is input to the microcomputer 29 via the temperature detection circuit 26. In addition, signals from the operation unit 27 including various push button switches (keys) described later are input to the microcomputer 29. An inner hook detection circuit 28 is provided, and the detection signal is input to the microcomputer 29. The inner hook detection circuit 28 is a circuit for detecting the presence or absence of the inner hook 12 that is an electromagnetic induction load from the feedback voltage of the IH drive circuit 24 described below.
[0021]
The IH coil 16 described above is driven and controlled by the microcomputer 29 via the IH drive circuit 24. The IH drive circuit 24 is configured using a switching element such as an IGBT, a diode, a resonance capacitor, and the like, and supplies a predetermined high-frequency current to the IH coil 16. The side heater 18 and the upper heater 19 are on / off controlled by a microcomputer 29 via a heater drive circuit 30. The electric fan 23 is controlled by the microcomputer 29 via the fan driving circuit 33.
[0022]
In addition, a buzzer 31 for notifying of cooking and a key operation sound is provided, and this is also controlled by the microcomputer 29. The buzzer 31 also functions as a notification means for notifying the user when the detected temperature is higher than a predetermined temperature in the bread fermentation mode described later. Further, the display unit 32 provided on the operation panel 21 is constituted by a liquid crystal display, and the display content is set by the microcomputer 29.
[0023]
Drawing 3 is a figure showing the example of composition of the operation panel of an electric rice cooker. The operation panel 21 includes an operation unit 27 and a display unit 32. The operation unit 27 includes a rice cooking key 37, a reservation key 38, a menu key 39, an hour / minute key 40, a fermentation / baking key 41, a cancel key 42, and a heat retention key 43. When the rice cooking key 37 is pressed, rice cooking is started and the rice cooking indicator (LED) 37a is turned on. The rice cooking key 37 is also pressed when starting the bread fermentation mode and the bread baking mode. That is, the rice cooking key 37 corresponds to a start unit that starts execution of each cooking mode.
[0024]
The reservation key 38 is used for setting a rice cooking reservation. When the reservation key 38 is pressed, the cooking time (reservation time) can be set using the time display part (7-segment display part) 45 and the hour / minute key 40 of the display part 32. Thereafter, when the rice cooking key 37 is pressed, the reservation time is stored in the built-in memory of the microcomputer 29, and the reservation indicator (LED) 38a is turned on. At this time, the completion of the reservation setting is notified by the sound of the buzzer 31. The microcomputer 29 controls the cooking so that the rice is cooked at the approximate reservation time, starting from the time before the reservation time by the time necessary for cooking. In the reservation setting, two different times can be set, and the display unit 32 distinguishes between reservation 1 and reservation 2 indicators.
[0025]
Menu key 39 is used for setting a rice cooking menu. When this menu key 39 is pressed, the status display lit on the upper side of the display unit 32 changes in order of white rice, quick cooking, rice porridge, brown rice, and the lit menu is selected. If the menu key 39 is not pressed, white rice is set as a default.
[0026]
In addition to the menu key 39 for selecting the rice cooking menu, a fermentation / baking key 41 for selecting the bread fermentation mode or the bread baking mode is provided. Each time the key is pressed, the upper side of the display unit 32 is provided. The “bread fermentation” or “baked” status display is alternately lit, and the lit mode is set. The setting of the rice cooking menu by the menu key 39 and the setting of the bread fermentation mode or bread baking mode by the fermentation / baking key 41 are exclusive, and only one menu or mode is selected. The status display lights up. That is, the menu key 39 and the fermentation / baking key 41 correspond to selection means for selecting the rice cooking mode or the bread baking mode (or bread fermentation mode). In the illustrated display example, the bread baking mode is selected and the “baked bread” status display is lit.
[0027]
The hour / minute key 40 is used for the reservation setting of the rice cooking time and the setting of the current time. When the hour and minute keys are pressed, the upper two digits (hours) or the lower two digits (minutes) of the time display unit 45 are incremented. The hour / minute key 40 is also used for setting the cooking time (heating time) in the bread fermentation mode and the bread baking mode.
[0028]
The cancel key 42 is used for canceling reservation settings, heat retention, and the like. The heat retention key 43 is used to start the heat insulation of the rice. Normally, when the cooking process is completed, the warming process starts automatically. However, when the warming is canceled with the cancel key 42 or when the power plug is detached, the warming process starts again when the warming key 43 is pressed. . During the warming, the warming indicator (LED) 43a is turned on.
[0029]
FIG. 4 is a flowchart showing an example of rice cooking control of the electric rice cooker according to the embodiment of the present invention. Moreover, FIG. 5 is a graph which illustrates a mode that an inner pot temperature changes in the rice cooking control of the electric rice cooker which concerns on embodiment of this invention. The inner pot temperature is a temperature detected by the microcomputer 29 based on the detection signal of the temperature sensor 20 described above. This rice cooking control is an example in the case of white rice cooking. As described above, “white rice” is set from the operation unit 27 by using the menu key 39, and execution of the rice cooking mode is started by the rice cooking key 37 (step # 101).
[0030]
In the next step # 102, an initial temperature check process is executed. That is, in the rice cooking control, when the inner pot temperature (detected temperature) immediately after the start is higher than 60 ° C, the IH coil 16 as the heating means is not energized, and the inner pot temperature becomes 60 ° C or lower. wait.
[0031]
In the water absorption step (step 45 in FIG. 5), the IH coil 16 is driven so as to raise the inner pot temperature to the water absorption temperature (for example, 50 ° C.) at a stretch, and then the inner pot temperature is maintained at the water absorption temperature. The on / off control of the IH coil 16 is performed. During this time, the water absorption of rice is promoted.
[0032]
In the subsequent temperature raising / boiling process of Step # 104 (46 and 47 in FIG. 5), the IH coil 16 is energized with a predetermined electric power, whereby the inner pot temperature rapidly rises. In the initial stage of the temperature raising step 46, the temperature rise (ΔT / Δt) per unit time is measured, and the amount of rice cooking (total number) is determined based on the measurement result.
[0033]
Eventually, the water (hot water) in the inner pot 12 boils, and the process proceeds to a boiling step 47 where rice is cooked (boiled) in boiling water. During the boiling step 47, water gradually evaporates, and the inner pot temperature is maintained at about 100 ° C. As the hot water in the inner pot 12 evaporates and disappears, the process proceeds to the cooking process.
[0034]
In the cooking process of step # 105 (48 in FIG. 5), when the temperature of the inner pot reaches a predetermined cooking temperature (for example, 130 ° C.), the power supplied to the IH coil 16 is lowered and the process proceeds to the uneven process. .
[0035]
In the unevenness process of step # 106 (49 in FIG. 5), the predetermined uneven temperature (107 ° C.) is maintained for about 10 minutes. The rice is now cooked and rice cooking control is complete. Then, it automatically shifts to the heat retaining process.
[0036]
In the heat retention step (steps # 107 and 50 in FIG. 5), first, it is waited for the inner pot temperature to drop to the heat retention temperature (for example, about 70 ° C.) by natural cooling. Thereafter, temperature control is performed to maintain the inner pot temperature at the heat retaining temperature by on / off control of the IH coil 16 while energizing the side heater 18 and the upper heater 19 with a predetermined duty factor.
[0037]
In the heat retention step, low temperature heat retention may be performed first, and heat retention control may be performed in which the heat retention temperature is increased step by step as time elapses. For example, in the cooling stage 50, waiting for the temperature of the inner pot to drop to around 65 ° C., first keeping the temperature low at about 65 ° C., raising the temperature to about 68 ° C. after a few hours, and keeping the temperature at medium temperature. After a period of time, the temperature is increased to about 72 ° C. to perform high temperature heat insulation. By carrying out like this, it can suppress decay, when the heat retention becomes long time, suppressing deterioration of a rice by heat insulation for a short time.
[0038]
Also, in the above three-stage heat retention, when shifting from low temperature heat retention to medium temperature heat retention, and when shifting from medium temperature heat retention to high temperature heat retention, IH is set so that the inner pot temperature temporarily becomes 100 ° C. or higher for a very short time. The coil 16 may be controlled. Thereby, propagation of spoilage bacteria can be suppressed.
[0039]
Further, when the heat retention time exceeds a predetermined time (for example, 20 hours), the buzzer 31 is sounded a predetermined number of times in order to notify the user of the possibility of corruption.
[0040]
Further, in the heat retaining process, when the detection signal of the inner pot detection circuit 28 is lost, the microcomputer 29 ends the heat retaining process and returns to the standby state (waiting for signal input from the operation unit 27). When the user opens the lid member 14 without taking out the cancel key 42 and takes out the inner hook 12, such a state is brought about. Therefore, similarly to the case where the cancel key 42 is pressed, the heat retaining process is ended and the standby is performed. It returns to the state.
[0041]
FIG. 6 is a flowchart showing an example of control in the bread fermentation mode of the electric rice cooker according to the embodiment of the present invention. First, in step # 201, when the bread fermentation mode is selected from the operation unit 27 using the fermentation / baking key 41, a standard fermentation time (heating time) of 40 minutes is displayed as a default on the display unit 32 (time display unit 45). Is done.
[0042]
If the amount of material is greater or less than the standard amount, the default displayed fermentation time can be increased or decreased using the hour / minute key 40. In this case, pressing one of the hour / minute keys 40 (for example, the hour key) increases the fermentation time, and pressing the other (for example, the minute key) decreases the fermentation time. Then, if the rice cooking key 37 is pressed, the displayed fermentation time is set in the fermentation timer, and execution of the bread fermentation mode is started.
[0043]
In the next step # 202, an initial temperature check process is executed. The initial temperature check in this bread fermentation mode is different from the initial temperature check in the rice cooking control described with reference to FIG. 4 in the following points.
[0044]
FIG. 7 is a flowchart showing a comparison between an initial temperature check in rice cooking control and an initial temperature check in bread fermentation mode. In the initial temperature check in the rice cooking control of FIG. 7A, the detected temperature T is checked in step # 301. If the detected temperature T is higher than 60 ° C. (first set temperature) (Yes in step # 302), heating is performed. The energization of the means such as the IH coil 16 is turned off (step # 303) and the process waits for the detected temperature to be 60 ° C. or lower.
[0045]
In the initial temperature check in the bread fermentation mode of FIG. 7B, the detected temperature T is checked in step # 351, and the detected temperature T is higher than 45 ° C. (second set temperature lower than the first set temperature 60 ° C.) ( In step # 352 (Yes), the energization of the IH coil 16 that is the heating means is turned off (step # 353). Furthermore, in the case of the first time (Yes in step # 354), error notification is performed (step # 355). Thereafter, it waits for the detected temperature to be 45 ° C. or lower. The error notification is performed by ringing the buzzer 31 a predetermined number of times. Also, once error notification is performed, the flag is set and step # 355 is passed from the next time.
[0046]
The reason why the second set temperature (45 ° C.), which is the determination criterion in the initial temperature check in the bread fermentation mode, is lower than the first set temperature (60 ° C.), which is the determination criterion in the initial temperature check in rice cooking control, is as follows. is there.
[0047]
In rice cooking control, when the initial water temperature is too high (over about 60 ° C.), the gelatinization phenomenon of rice occurs in the water absorption process, so the initial temperature check is performed for the purpose of preventing it. In the bread fermentation mode, by maintaining the temperature of the bread dough at about 35-40 ° C., the yeast is activated and the dough swells. If the initial temperature is too high (above about 45 ° C.), it will be overfermented, resulting in a rough bread or the yeast will lose activity. An initial temperature check is performed to prevent this. The first set temperature of 60 ° C. and the second set temperature of 45 ° C. are merely examples.
[0048]
Further, in the bread fermentation mode, when the detected temperature (inner pot temperature) is higher than the second set temperature (45 ° C.), the user is informed not to put the dough into the inner pot (error notification by the buzzer 31 is performed). ). However, when the detected temperature is higher than the second set temperature (45 ° C.), only one of the process of turning off the energization of the IH coil 16 and the like and waiting for the cooling of the inner hook and the process of notifying an error by the buzzer 31 May be executed.
[0049]
The electric fan 23 may be operated while the energization of the IH coil 16 or the like is turned off and the inner hook 12 is waiting to be cooled. The electric fan 23 is mainly for cooling the control boards 22a and 22b, but the effect of speeding up the cooling of the inner hook 12 is also obtained. If the temperature (detected temperature) of the inner pot 12 becomes equal to or lower than the second set temperature, the buzzer 31 may notify that the bread dough may be put into the inner pot. The cooling time may be set by a timer. In this case, when the timer (cooling time) ends, the process proceeds to execution of bread fermentation.
[0050]
Returning to the flowchart of FIG. 6, when the initial temperature check process as described above is completed, the fermentation timer is started in the next step # 203. In subsequent step # 204, it is checked whether or not the detected temperature T is higher than the fermentation temperature (for example, 37 ° C.). If the detected temperature T is equal to or lower than the fermentation temperature, the IH coil 16 is turned on with a duty factor of 5/16 and the side heater 18 is turned on with a duty factor of 4/16 in step # 205. The output by phase control of the IH coil 16 is 70%, for example. When the detected temperature T is higher than the fermentation temperature (Yes in Step # 204), both the IH coil 16 and the side heater 18 are turned off in Step # 206. In either case, in the subsequent step # 207, the upper heater 19 is turned on with a duty factor of 4/16.
[0051]
In the next step # 208, it is checked whether or not the fermentation timer has expired, and the processing from step # 204 to step # 208 is repeated until the fermentation timer is finished. Thereby, the inner pot temperature is maintained at the fermentation temperature for the fermentation time set in the fermentation timer. With the end of the fermentation timer, the end of bread fermentation is notified in step # 209, and the process proceeds to the bread heat retaining process.
[0052]
In the bread heat retaining process, unlike the heat retaining process in the rice cooking control, the IH coil 16, the side heater 18, and the upper heater 19 are turned off. Simply flashing the heat retaining indicator 43a to prompt the user to start the baking process.
[0053]
FIG. 8 is a flowchart showing an example of control in the bread baking mode of the electric rice cooker according to the embodiment of the present invention. First, in step # 401, when the bread baking mode is selected from the operation unit 27 using the fermentation / baking key 41, the standard baking time (heating time) of 40 minutes is displayed on the display unit 32 (time display unit 45). Displayed by default.
[0054]
When the amount of material is larger or smaller than the standard amount, the default displayed baking time can be increased or decreased using the hour / minute key 40. In this case, if one of the hour / minute keys 40 (for example, the hour key) is pressed, the baking time becomes longer, and if the other (for example, the minute key) is pressed, the baking time becomes shorter. Thereafter, when the rice cooking key 37 is pressed, the displayed baking time is set in the baking timer, and execution of the bread baking mode is started.
[0055]
In the next step # 402, the baking timer is started. In subsequent step # 403, it is checked whether or not the detected temperature T is higher than the baking temperature (for example, 120 ° C.). If the detected temperature T is equal to or lower than the baking temperature, the IH coil 16 is turned on with a duty factor of 10/16 and the side heater 18 is turned on with a duty factor of 6/16 in step # 404. The output by phase control of the IH coil 16 is 80%, for example. When the detected temperature T is higher than the baking temperature (Yes in Step # 403), both the IH coil 16 and the side heater 18 are turned off in Step # 405. In either case, in the next step # 406, the upper heater 19 is turned on with a duty factor of 6/16.
[0056]
In the next step # 407, it is checked whether or not the baking timer has ended, and the processing from step # 403 to step # 407 is repeated until the baking timer ends. Thereby, the inner pot temperature is maintained at the baking temperature for the baking time set in the baking timer. With the end of the baking timer, the end of bread baking is notified in step # 408, and the process proceeds to the bread heat retaining process.
[0057]
As described above, unlike the heat retaining process in the rice cooking control, the bread heat retaining process blinks the heat retaining indicator 43a, and the IH coil 16, the side heater 18, and the upper heater 19 are turned off. Further, the processing when the detection signal of the inner pot detection circuit 28 is lost also differs from the heat retaining step in the rice cooking control as follows.
[0058]
That is, in the heat retaining process in the rice cooking control, the heat retaining process ends and returns to the standby state when the detection signal of the inner pot detection circuit 28 is lost. ignore. This is for convenience when the inner pot 12 is taken out to check the baking condition, and the bread is turned over to perform additional heating.
[0059]
Confirmation of such baking conditions and additional heating are usually necessary when baking bread with this electric rice cooker. Therefore, even if the detection signal of the inner pot detection circuit 28 disappears in the pan heat retention process, additional heating can be performed with few key operations without returning to the standby state. Moreover, when performing additional heating, even if the detection temperature (initial temperature) of the inner pot 12 is high temperature, heating is started immediately. That is, the above-mentioned initial temperature check executed in the rice cooking control or bread fermentation mode is not executed in the additional heating step.
[0060]
FIG. 9 is a flowchart showing an example of control in the bread heat retaining process and the additional heating process of the electric rice cooker according to the embodiment of the present invention. First, it is checked in step # 501 whether or not a predetermined time (for example, 20 minutes) has elapsed. If it has elapsed, an inner hook detection process is performed in step # 502. That is, when the detection signal of the inner hook detection circuit 28 is lost, the pan heat insulation process is ended and the process returns to the standby state. As described above, since it is necessary to take out the inner pot 12 to check the baking condition, turn the pan over and perform additional heating in the bread heat retaining step, the inner pot detection process is not performed. However, in this example, the inner hook detection process is not performed indefinitely, but the inner hook detection process is performed when a predetermined time elapses.
[0061]
However, there may be no limitation on the time during which the inner pot detection process is not performed in the pan heat retaining process. Alternatively, for example, when the inner pot detection process in the rice cooking control is executed every 10 minutes, the first time when the inner pot detection signal is lost is ignored for the first time, and the bread keeping process is performed for the second time. You may make it complete | finish and return to a standby state. Also in this case, the inner hook detection process is not performed for substantially 20 minutes.
[0062]
Further, a sensor for detecting the open / closed state of the lid member 14 is provided, and the inner hook detection process is performed after a predetermined time (for example, 20 minutes) has elapsed since it was detected that the lid member 14 was opened based on the detection signal. You may do it. Alternatively, the inner hook detection process may be performed after the temperature detected by the temperature sensor 20 is lower than a predetermined temperature.
[0063]
In the next step # 503, it is checked whether or not the hour / minute key 40 has been pressed. If it has been pressed, the process proceeds to step # 507. If not pressed, the warming indicator 43a blinks in the next step # 504, and the IH coil 16, the side heater 18 and the upper heater 19 are all turned off in step # 505.
[0064]
In subsequent step # 506, it is checked whether or not the cancel key 42 is pressed. When the cancel key 42 is pressed, the pan heat retaining process is terminated and the process shifts to a standby state. If the cancel key 42 is not pressed, the process returns to step # 501 to repeat the process of the bread keeping process.
[0065]
When the hour / minute key 40 is pressed in step # 503, the additional heating time is set in step # 507. That is, when the warming indicator 43a is blinking in the bread warming process, the inner pot 12 is taken out to check the baking condition, the bread is turned over, and the additional heating time is set by pressing the hour / minute key 40 To do. And an additional heating process can be started by pressing down the rice cooking key 37 which is a starting means.
[0066]
That is, it is checked in step # 508 whether the rice cooking key 37 has been pressed. If not, the process proceeds to step # 505 described above. If the rice cooking key 37 is pressed, an additional heating timer is started in the subsequent step # 509, and it is checked in step # 510 whether the detected temperature T is higher than the baking temperature (for example, 120 ° C.).
[0067]
If the detected temperature T is equal to or lower than the baking temperature, the IH coil 16 is turned on with a duty factor of 10/16 and the side heater 18 is turned on with a duty factor of 6/16 in step # 511. The output by phase control of the IH coil 16 is 80%, for example. When the detected temperature T is higher than the baking temperature (Yes in Step # 510), both the IH coil 16 and the side heater 18 are turned off in Step # 512. In either case, in the subsequent step # 513, the upper heater 19 is turned on with a duty factor of 6/16.
[0068]
In the next step # 514, it is checked whether or not the additional heating timer has expired, and the processing from step # 510 to step # 514 is repeated until it is finished. Thereby, the inner pot temperature is maintained at the baking temperature for the additional heating time set in the additional heating timer. With the end of the additional heating timer, the end of the additional heating is notified in step # 515, and the process proceeds to the pan heat retaining process.
[0069]
As mentioned above, although embodiment of this invention was described with some modifications, this invention can be implemented with a various form other than these embodiment and modifications.
[0070]
The present invention is not limited to an electric rice cooker (so-called IH jar) that performs rice cooking control using an induction heating type heating means (IH coil), but also an electric rice cooker (so-called microcomputer jar) that performs rice cooking control using an electric heater. It can also be applied to.
[0071]
【The invention's effect】
As described above, according to the present invention, an electric rice cooker having an appropriate control mode (bread baking mode) for simply baking bread can be provided. In the heat retaining process in the rice cooking mode, when the inner pot detection signal of the inner pot detection circuit disappears, the inner pot detection process is executed to end the heat retaining process and return to the standby state, and in the heat retaining process in the bread baking mode, the above-mentioned The hook detection process is not executed. Thereby, it is possible to perform the additional heating by taking out the inner pot and confirming the baking condition in the bread heat-retaining step and turning the bread over to perform additional heating.
[0072]
In addition, when the bread baking mode is started, the energization control of the heating means is performed immediately without executing the initial temperature check process, so even if the inner pot immediately after the baking process is completed, it is added. Heating can be performed continuously.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of an electric rice cooker according to an embodiment of the present invention as viewed from the side.
FIG. 2 is a block diagram showing a configuration of an electric circuit of an electric rice cooker including a control board.
FIG. 3 is a diagram showing a configuration example of an operation panel of an electric rice cooker.
FIG. 4 is a flowchart showing an example of rice cooking control of the electric rice cooker according to the embodiment of the present invention.
FIG. 5 is a graph illustrating a state in which the inner pot temperature changes in the rice cooking control of the electric rice cooker according to the embodiment of the present invention.
FIG. 6 is a flowchart showing an example of control in a bread fermentation mode of the electric rice cooker according to the embodiment of the present invention.
FIG. 7 is a flowchart showing a comparison between an initial temperature check in rice cooking control and an initial temperature check in bread fermentation mode.
FIG. 8 is a flowchart showing an example of control in a bread baking mode of the electric rice cooker according to the embodiment of the present invention.
FIG. 9 is a flowchart illustrating an example of control in a bread heat retaining process and an additional heating process of the electric rice cooker according to the embodiment of the present invention.
[Explanation of symbols]
12 Inner pot 16 IH coil (heating means)
18 Side heater 19 Upper heater 20 Temperature sensor 27 Operation part 28 Inner hook detection circuit 29 Microcomputer (control means)
37 Cooking rice key (starting means)
39 Menu key (selection means)
41 Fermentation / baking key (selection means)

Claims (2)

An inner hook detection circuit for detecting whether the inner hook is set, a temperature sensor for detecting the temperature of the inner hook, and energization of the heating means of the inner hook according to the detected temperature of the temperature sensor. A control unit for controlling, an operation unit including a selection unit for selecting the rice cooking mode or the bread baking mode, and a start unit for starting execution of the rice cooking mode or the bread baking mode,
The control means performs an inner pot detection process for ending the heat retaining process and returning to a standby state when the inner pot detection signal of the inner pot detection circuit is lost in the heat retaining process in the rice cooking mode, and the pan The electric rice cooker with a bread baking mode, wherein the inner pot detection process is not executed in the heat retention step in the baking mode. 2. The electric rice cooker with a bread baking mode according to claim 1, wherein the control means does not execute the inner pot detection process until a predetermined time has elapsed from the start of the heat retention process in the bread heat retention process in the bread baking mode.

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