JP3944334B2 - rice cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention belongs to the technical field of rice cookers that operate a rice cooker during heat retention to achieve long-term heat retention, so-called high cut that interrupts the reheating operation when the temperature rises abnormally due to equipment troubles, etc. during reheating A system is provided.
[0002]
[Prior art]
From the knowledge so far, the optimal temperature at which rice feels delicious is 90 ° C or more immediately after cooking. However, the higher the heat-retaining temperature, the more noticeably dry rice is, so in a rice cooker with a heat-retaining function. Usually, the heat retention temperature is lowered to about 70 ° C. If it does so, the thermophilic Bacillus microbe mixed in the rice will proliferate, and a foul odor will be emitted from the cooked rice by the proliferation of the thermophilic Bacillus after 14 to 15 hours from the start of heat retention. Therefore, for example, in Japanese Patent Application Laid-Open No. 9-276134, in order to suppress the growth of thermophilic Bacillus bacteria in the cooked rice over a long period of 24 hours, the cooked rice is cooked about every 5 hours after the start of the warming of the cooked rice. Proposals have been made to temporarily activate the heater. According to this, since the thermophilic Bacillus bacteria in the heated cooked rice is reheated when it begins to grow, the growth of the thermophilic Bacillus bacteria is suppressed during the prolonged incubation of the cooked rice to prevent off-flavors and yellowing from the cooked rice. I was able to.
[0003]
By the way, in the rice cooker having such a long-time heat retaining function, during the reheating, for example, the rice cooker or a device such as the rice cooker controller that controls the operation of the rice cooker has trouble, and the temperature rises abnormally. In such a case, a so-called high cut system is provided to interrupt the reheating operation for safety. Specifically, each of the above-mentioned rice cooker has a pot edge temperature sensor for detecting the pot edge temperature and a pot bottom temperature sensor for detecting the pot bottom temperature. If the limit temperature is reached, the reheating operation is interrupted.
[0004]
[Problems to be solved by the invention]
However, the user can add hot rice freshly cooked in a separate rice cooker or add food such as hot Chinese bun or Shumai to the rice cooked with this reheating function rice cooker. In the case where a destabilizing factor occurs, the bottom temperature or the edge temperature reaches the limit temperature even if the device trouble does not occur, and therefore, the reheating operation is interrupted.
[0005]
For example, if the amount of rice during heat insulation is small, adding hot food on top of cooked rice will cause hot food to be placed near the bottom of the kettle, so the kettle edge temperature will not reach the limit temperature, but the kettle bottom temperature will be at the limit temperature. May reach. If the reheating operation is interrupted in this case, the cooked rice at the pot edge will not be sufficiently reheated, making it difficult to suppress the growth of thermophilic Bacillus in the cooked rice. Many thermophilic Bacillus bacteria will grow in the bottom cooked rice.
[0006]
Conversely, if the amount of rice during heat insulation is large, adding hot food on top of cooked rice places hot food closer to the rim than the bottom of the kettle, so the bottom temperature does not reach the limit temperature. The hook temperature may reach the limit temperature. If the reheating operation is interrupted in this case, the heated rice at the bottom of the kettle is not sufficiently reheated, making it difficult to suppress the growth of thermophilic bacillus in the cooked rice around the bottom of the kettle, and consequently Many thermophilic Bacillus bacteria will grow in cooked rice.
[0007]
The present invention includes a “rice cooker that heats the rice cooker during rice cooking, a heat retainer that heats the rice cooker during heat retention, and a heat retaining operation that keeps the cooked rice at about 70 ° C. by operating the heat retainer after cooking. And a reheating operation for temporarily heating the cooked rice heater within a temperature range of 80 ° C. to 110 ° C. after a predetermined time from the start of the heat retaining operation. processing A rice cooker controller for detecting the temperature of the bottom of the rice cooker during reheating, and a temperature sensor for detecting the temperature of the edge of the rice cooker during reheating. Even in the case where a hot food is added on top of the cooked rice and a factor causing the amount of rice to be distorted is generated, the reheating operation itself works effectively to suppress the growth of thermophilic Bacillus in the cooked rice. The challenge is to do so.
[0008]
[Means for Solving the Problems]
The technical measures taken to solve the above problems are as follows.
[0009]
"Even if the bottom temperature detected by the bottom temperature sensor during reheating reaches 180 ° C, if the bottom temperature detected by the bottom temperature sensor is less than 90 ° C, By the rice cooker When the reheating is continued and the pot edge temperature reaches 90 ° C. By the rice cooker When the reheating is stopped and the pot temperature reaches 160 ° C. By the rice cooker controller Reheating operation processing The control apparatus which controls operation | movement of the said rice cooker control part so that it may interrupt is provided. ]
And "the pot bottom temperature sensor comprises a single detection unit for detecting a temperature of 180 ° C,
The hook edge temperature sensor may include two detection units, a low temperature side detection unit that detects a temperature of 90 ° C. and a high temperature side detection unit that detects a temperature of 160 ° C.
[0010]
The technical means operates as follows.
[0011]
When cooked rice is finished, the warming heater controller operates the warming heater to keep the cooked rice at about 70 ° C, while the cooked rice heater controller starts warming the rice cooker after a predetermined time. Temporarily actuate and reheat the cooked rice within a temperature range of 80 ° C to 110 ° C.
[0012]
At this time, if the amount of rice at the time of heat insulation is small, adding hot food on top of cooked rice will place the added hot food near the bottom of the kettle, so compared to when hot food is not added. As a result, the bottom temperature increases significantly compared to the rise in the hook edge temperature. At this time, even if the kettle bottom temperature reaches 180 ° C., the reheating is continued if the kettle edge temperature is less than 90 ° C., so that the reheating of the cooked rice around the kettle edge can be sufficiently performed. Therefore, since the growth of thermophilic Bacillus bacteria can be sufficiently suppressed even in the cooked rice around the pot margin, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, if the temperature of the kettle edge reaches 90 ° C while the heat of the hot food is gradually added to the cooked rice around the bottom of the kettle, the reheating is stopped. Since it is not reheated excessively, drying of cooked rice does not proceed.
[0013]
On the other hand, if the hook edge temperature rises despite the fact that the hook edge temperature has reached 90 ° C. and the reheating is stopped, it is considered that a device trouble has occurred. When the temperature reaches 160 ° C., the reheating operation processing Interrupt. Therefore, when abnormal heating occurs due to a device trouble, reheating is immediately interrupted as usual to ensure safety.
[0014]
In such a case, if reheating is performed according to the rice cooker controller, the bottom temperature reaches the limit temperature and the reheating operation may be interrupted. For this reason, it is difficult to suppress the growth of thermophilic Bacillus bacteria in the cooked rice in the vicinity of the kettle edge, and as a result, many thermophilic Bacillus bacteria are grown in the cooked rice at the bottom of the kettle.
[0015]
Note that “the bottom temperature detected by the bottom temperature sensor is set to 160 ° C.” has the same effect as described above.
[0016]
Further, as another technical means, “if the bottom temperature detected by the bottom temperature sensor is less than 160 ° C. even if the bottom temperature detected by the bottom temperature sensor during the reheating reaches 90 ° C. By the rice cooker When the reheating is continued and the bottom temperature reaches 160 ° C. By the rice cooker When the reheating is stopped and the bottom temperature reaches 220 ° C. By the rice cooker controller Reheating operation processing The control apparatus which controls operation | movement of the said rice cooker control part so that it may interrupt is provided. ]
And "the pot bottom temperature sensor comprises two detection units, a low temperature side detection unit that detects a temperature of 160 ° C and a high temperature side detection unit that detects a temperature of 220 ° C, It may be equipped with a single detection unit for detecting a temperature of 90 ° C. ”
[0017]
According to this, when a large amount of rice is kept warm, if hot food is added on the cooked rice, the added hot food will be placed closer to the kettle edge than the bottom of the kettle. Compared to the case where the temperature at the bottom of the pot is increased, the temperature at the edge of the boiler rises significantly compared to the increase in the temperature at the bottom of the tank. Since reheating is continued, reheating of the cooked rice around the bottom of the kettle can be performed sufficiently, and the growth of thermophilic Bacillus bacteria in the whole cooked rice can be sufficiently suppressed. And if reheating is continued, if the bottom temperature reaches 160 ° C. while the heat of hot food is gradually added to the cooked rice around the pot edge, the reheating is stopped. Since it is not reheated excessively, drying of cooked rice does not proceed.
[0018]
On the other hand, if the bottom temperature rises even though the bottom temperature has reached 160 ° C. and the reheating is stopped in this way, it is considered that a device trouble has occurred. When the temperature reaches 220 ° C., the reheating operation processing Interrupt. Therefore, also in this case, when abnormal heating occurs due to a device trouble, reheating is immediately interrupted as usual, and safety is ensured.
[0019]
Furthermore, as another technical means, “when the rice amount detection unit detects the amount of rice from the heating time at the time of rice cooking and the rice amount detection unit detects that the amount of rice is small, the reheating is performed. Even if the bottom temperature detected by the bottom temperature sensor reaches 160 ° C, if the bottom temperature detected by the bottom temperature sensor is less than 90 ° C By the rice cooker When the reheating is continued and the pot edge temperature reaches 90 ° C. By the rice cooker When the reheating is stopped and the pot temperature reaches 160 ° C. By the rice cooker controller Reheating operation processing If the rice amount detection unit detects that the amount of rice is large, even if the hook edge temperature detected by the hook edge temperature sensor at the time of reheating reaches 90 ° C, it is detected by the bottom temperature sensor. If the bottom temperature is less than 160 ° C By the rice cooker When the reheating is continued and the bottom temperature reaches 160 ° C. In the rice cooker When the reheating is stopped and the bottom temperature reaches 220 ° C. By the rice cooker controller Reheating operation processing The control apparatus which controls operation | movement of the said rice cooker control part so that it may interrupt is provided. ]
And "the pot bottom temperature sensor comprises two detection units, a low temperature side detection unit that detects a temperature of 160 ° C and a high temperature side detection unit that detects a temperature of 220 ° C, It may include two detection units, a low temperature side detection unit that detects a temperature of 90 ° C. and a high temperature side detection unit that detects a temperature of 160 ° C.
[0020]
According to this, when hot food is added on top of cooked rice when the amount of rice during warming is small, the bottom temperature rises greatly as described above, but at this time, the bottom temperature reaches 160 ° C. However, since the said reheating will be continued if the pot edge temperature is less than 90 degreeC, the reheating with respect to the rice around a pot edge can fully be performed. Therefore, since the growth of thermophilic Bacillus bacteria can be sufficiently suppressed even in the cooked rice around the pot margin, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, if the temperature of the kettle edge reaches 90 ° C while the heat of the hot food is gradually added to the cooked rice around the bottom of the kettle, the reheating is stopped. Since it is not reheated excessively, drying of cooked rice does not proceed. On the other hand, if the hook edge temperature rises despite the fact that the hook edge temperature has reached 90 ° C. and the reheating is stopped, it is considered that a device trouble has occurred. When the temperature reaches 160 ° C., the reheating operation processing Interrupt. Therefore, when abnormal heating occurs due to a device trouble, reheating is immediately interrupted as usual to ensure safety.
[0021]
Moreover, when hot food is added on top of cooked rice when the amount of rice during heat insulation is large, the pot temperature rises greatly as described above, but in this case, even if the pot temperature reaches 90 ° C. If the bottom temperature is less than 160 ° C., the reheating is continued, so that the reheating of the cooked rice around the bottom of the kettle can be sufficiently performed, and the growth of thermophilic Bacillus bacteria in the whole cooked rice can be sufficiently suppressed. Can do. And if reheating is continued, if the bottom temperature reaches 160 ° C. while the heat of hot food is gradually added to the cooked rice around the pot edge, the reheating is stopped. Since it is not reheated excessively, drying of cooked rice is not promoted. On the other hand, if the bottom temperature rises even though the bottom temperature has reached 160 ° C. and the reheating is stopped in this way, it is considered that a device trouble has occurred. When the temperature reaches 220 ° C., the reheating operation processing Interrupt. Therefore, also in this case, when abnormal heating occurs due to a device trouble, reheating is immediately interrupted as usual, and safety is ensured.
[0022]
In this way, regardless of whether the amount of rice during heat retention is small or large, even if hot food is added on the cooked rice, the reheating operation itself is not interrupted unless an equipment trouble occurs, The growth of thermophilic Bacillus in cooked rice can be suppressed.
[0023]
In addition, in each said technical means, "The reheating operation | movement by the said rice cooker is 6 to 8 hours after the 1st time heat retention started, and after the 2nd time, about every 4 hours after the 1st time reheating. According to what is done, the time period when the thermophilic Bacillus bacteria grow most actively after the start of the heat retention is 6 to 8 hours later, and the thermophilic bacillus after the first reheating. Since reheating is performed corresponding to the time when the growth of the fungus is most prominent about 4 hours later, it is possible to suppress the growth of the thermophilic Bacillus in the cooked rice over a long period of 24 hours. it can.
[0024]
【The invention's effect】
As described above, according to the present invention, even when a hot food is added to the cooked rice during the heat retention and a factor causing the amount of rice to go wrong is generated, the reheating operation itself is distinguished from the case where the abnormal heating occurs due to the apparatus trouble. Is not interrupted, so you can eat delicious cooked rice for a long time by suppressing the growth of thermophilic Bacillus in the cooked rice.
[0025]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the drawings.
Embodiment 1 FIG.
In the rice cooker according to the first embodiment, even when a hot food is added on the cooked rice when the amount of rice to be kept is a small amount less than one half of the capacity of the rice cooker, as a reheating operation at the time of keeping warm. The process is continued without interrupting the reheating operation itself, as distinguished from a temperature increase due to a device trouble.
[0026]
FIG. 1 is a cross-sectional view showing a configuration of a gas rice cooker according to Embodiment 1 of the present invention.
As shown in FIG. 1, a gas rice cooker 1 according to Embodiment 1 opens and closes a rice cooker 2 that contains rice or the like and cooks it, an outer container 3 that contains the rice cooker 2, and the outer container 3. Lid 4 attached in a possible manner, a gas heater 5 as a rice cooker provided below the bottom of the rice cooker 2, and an electric heater 7 provided so as to surround a gas burner 6 constituting the gas heater 5. And a bottom temperature sensor 81 provided in contact with the bottom of the rice cooker 2 and a pot edge temperature sensor 82 provided in contact with the edge of the rice cooker 2. The bottom temperature sensor 81 includes a single detection unit (not shown) that detects a temperature of 180 ° C. The hook edge temperature sensor 82 includes two detection units (not shown) including a low temperature side detection unit that detects a temperature of 90 ° C. and a high temperature side detection unit that detects a temperature of 160 ° C.
[0027]
In addition, an ignition device 9 is disposed in the vicinity of the gas burner 6. Further, a rice cooking switch 16 for executing rice cooking is provided above the rice cooker 1, and a reheating operation by the gas heater 5 after the completion of rice cooking. A long-time heat retention switch 17 is provided for this purpose. Moreover, this gas rice cooker 1 is provided with the timer for measuring heat retention time (not shown).
[0028]
The operation of the gas heater 5 and the electric heater 7 is controlled by a control device 10 including a microcomputer. The control device 10 includes a rice cooking control unit 11, a heat insulation heater control unit 12, a gas heater control unit 13, a heat insulation control unit 14 that controls the operation of the gas heater control unit 13, and a rice amount detection unit. 15.
[0029]
During rice cooking, the rice cooking control unit 11 controls the operation of the gas heater 5 according to the set rice cooking pattern, and performs the rice cooking operation while controlling the ignition timing, fire extinguishing timing, thermal power, and the like.
[0030]
At the time of warming, the warming heater controller 12 controls the operation of the electric heater 7 after the rice cooking operation, thereby keeping the inside of the rice cooker 2 at a constant temperature. In this embodiment, the heat retention temperature is set to about 70 ° C.
[0031]
At the time of reheating during heat retention, the gas heater control unit 13 temporarily operates the gas heater 5 at a reheating time after a predetermined time from the start of heat insulation by the electric heater 7, The operation is controlled to reheat within a temperature range of 80 ° C to 110 ° C. In the first embodiment, the reheating operation by the gas heater 5 is performed three times, 7 hours after the first start of heat retention, the second and third times are 4 hours from the previous reheating. It is set to be done later.
[0032]
And even if the bottom temperature detected by the detection part of the bottom temperature sensor 81 by the heat retention control part 14 reaches 180 ° C. during the reheating, the bottom detected by the low temperature side detection part in the peripheral edge temperature sensor 82. If the edge temperature is less than 90 ° C., the reheating is continued, and when the hook edge temperature detected by the low temperature side detection unit reaches 90 ° C., the reheating is stopped. The operation of the gas heater control unit 13 is set so that the reheating operation is interrupted when the hook edge temperature detected by the detection unit reaches 160 ° C. That is, the heat retention control unit 14 controls the reheating operation itself so as not to be interrupted, even when hot food is added on a small amount of cooked rice, as distinguished from abnormal heating of cooked rice due to a device trouble. This corresponds to a so-called high-cut system of the present rice cooker.
[0033]
The rice amount detection unit 15 detects the amount of rice from the heating time during which the inside of the rice cooker 2 reaches a predetermined temperature during rice cooking, determines that the rice amount is “small” if the heating time is short, and determines that the rice amount is “large” if the heating time is long. Is determined. For example, if the cooking pot 2 reaches 100 ° C. within 10 minutes after the start of cooking, the rice amount is determined to be “small”, and if it exceeds 10 minutes, the rice amount is determined to be “large”.
[0034]
In the first embodiment, the electric heater 7 is used as a heat-retaining heater, but other heat sources such as a halogen lamp may be used.
[0035]
Next, the heat retaining operation of the gas cooker 1 according to the first embodiment will be described.
[0036]
FIG. 2 is a flowchart showing a control flow after the start of the heat retaining operation in the gas rice cooker of the first embodiment.
[0037]
In the first embodiment, when performing the rice cooking operation, the rice amount detection unit 15 detects the amount of rice from the heating time in which the inside of the rice cooking pot 2 reaches a predetermined temperature, and uses this as information during the heat retention operation. To do. Specifically, the operation time of the gas heater 5 at the time of reheating is determined by the amount of rice. In this example, the amount of rice is “small”, and the operation time of the gas heater 5 is set to 1 minute.
[0038]
First, after finishing the rice cooking operation, the heat insulation operation is started. This heat retention is performed by intermittently energizing the electric heater 7 while detecting the temperature of the bottom of the rice cooker 2 by the pot bottom temperature sensor 81 in the heat retaining heater control unit 12 to keep the inside of the rice cooker 2 at about 70 ° C. To do. The insulation by the electric heater 7 works effectively even during the reheating operation of the gas heater 5 described below.
[0039]
As shown in FIG. 2, the timer is activated simultaneously with the start of the heat retaining operation (S101), and it is determined whether or not the reheating to be performed is the first time (S102). In the case of the first reheating, it is monitored whether or not 7 hours have elapsed since the start of the heat retention (S103). In the case of the second and subsequent reheating, after the previous reheating. It is monitored whether or not 4 hours have passed (S104). In this way, the first time after 7 hours is that the time period when the thermophilic Bacillus bacteria are most proliferating after the start of the incubation is about 7 hours later, and the second time and after is 4 hours later. In the latter case, after reheating once, the reheating is performed in response to the fact that the time zone in which the thermophilic Bacillus bacteria grow most actively is about 4 hours later. .
[0040]
And if the said time passes (S103, S104), the gas heater 5 will be operated for 1 second-5 minutes, the temperature of the rice cooker 2 will be raised rapidly, and rice will be reheated within the temperature range of 80 to 110 degreeC. (S105). The temperature of the cooked rice at the time of reheating is set within the range of 80 ° C to 110 ° C. When the temperature exceeds 110 ° C, the lower portion of the cooked rice in the rice cooker 2 is crisply dried. In order to prevent yellowing, the viable count of thermophilic Bacillus in the vegetative type is at least 10 ⁶ This is because it is sufficient if the amount is reduced to not more than 1 / g, but if it is less than 80 ° C., it is not possible to reduce vegetative thermophilic Bacillus bacteria that are mixed in the cooked rice and cause odor and yellowing. Further, if the reheating time is also performed for 1 second to 5 minutes, it can be expected that the viable count of thermophilic Bacillus bacteria will be reduced. In particular, according to the gas heater 5 as in the present embodiment, the gas heating with respect to the electric heating is performed. As a characteristic, it is possible to raise the temperature to a set temperature in a short time by using a gas fire, so that it is possible to suppress the growth of thermophilic Bacillus bacteria that cause off-flavors and yellowing in the cooked rice, and the cooked rice is dried. Heating necessary for damage to thermophilic Bacillus bacteria can be performed without applying excessive heat. In this example, the operation time of the gas heater 5 is 1 minute because the rice amount is “small”.
[0041]
During the reheating, if the bottom temperature does not exceed the limit temperature of 180 ° C., the reheating operation is performed until the operating time of the gas heater 5 elapses (S106, S111). ).
When the operation time of the gas heater 5 elapses (S111), the gas burner 6 is extinguished to end the operation of the gas heater 5 (S112), the timer is turned off (S113), and the reheating is performed three times. (S114), if it has not been performed three times, return to the previous step S101 and operate the timer again (S101) to prepare for the next reheating operation. If it has been performed, the reheating in the gas heater 5 is terminated and the normal heat retaining operation is resumed.
[0042]
However, if the detection part of the bottom temperature sensor 81 detects that the bottom temperature has reached the limit temperature of 180 ° C. during the reheating (S106), then the bottom temperature detection part of the hook edge temperature sensor 82 uses the bottom side detection part. It is determined whether the edge temperature has reached 90 ° C. (S107). This is because when the amount of rice is less than half of the capacity of the rice cooker 2 as in this example, hot food (for example, hot rice freshly cooked with a separate rice cooker, hot Chinese manjuya It is determined whether or not Shumai etc. has been added. In other words, since the added hot food is disposed near the bottom of the kettle, the bottom temperature of the kettle is greatly increased compared to the rise of the kettle edge temperature as compared with the case where no hot food is added. At this time, if the hook edge temperature has not reached 90 ° C., the reheating is continued until the operating time of the gas heater 5 elapses (S111). The unit 14 controls the operation of the gas heater control unit 13 to immediately stop the operation of the gas heater 5 and stop the reheating (S108). Thereby, the cooked rice is not heated excessively. In addition, although this time reheating will be stopped at this time, since the process of the reheating operation | movement by the said gas heater control part 13 is working | working effectively, the operation time of the said gas heater 5 passes. (S111). If this time is not the third reheating, the next reheating is prepared (S112, S113, S114).
[0043]
Thus, even if the pot bottom temperature reaches 180 ° C., the reheating is continued if the pot edge temperature is lower than 90 ° C., so that the reheating of the cooked rice around the pot edge can be sufficiently performed. Therefore, since the growth of thermophilic Bacillus bacteria can also be suppressed in cooked rice around the pot edge, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, if the temperature of the kettle edge reaches 90 ° C while the heat of the hot food is gradually added to the cooked rice around the bottom of the kettle, the reheating is stopped. In addition, since the cooked rice is not excessively reheated, the dried rice is not dried.
[0044]
However, even if the reheating is stopped (S108), if the hook edge temperature still rises and it is determined that the hook edge temperature by the high temperature side detection part of the hook edge temperature sensor 82 has reached 160 ° C. (S109) The heat retention control unit 14 immediately suspends the processing by the gas heater control unit 13 and ends the reheating operation itself so that the subsequent reheating is not performed (S110). This is because, when the hook edge temperature rises to 90 ° C and the reheating is stopped, it is considered that abnormal heating has occurred due to a device trouble. When the temperature reaches 160 ° C., the reheating operation itself is immediately interrupted to ensure safety as usual.
[0045]
As described above, according to the present embodiment 1, even when hot food is added on a small amount of cooked rice and a factor causing the amount of rice to be distorted is generated during heat retention, abnormal heating due to device trouble occurs. Since the reheating operation itself is not interrupted, the growth of thermophilic Bacillus in the cooked rice is suppressed, and delicious cooked rice can be eaten for a long time.
[0046]
That is, unless abnormal heating occurs due to a device trouble, the cooked rice is reheated once in 7 hours after the start of the heat retention and twice every 4 hours, so that the thermophilic Bacillus bacteria in the cooked rice As shown in FIG. 3, the viable cell count is about 10 immediately before reheating in the first reheating (7th hour). ^Four The number of pieces / g was reduced to 100 pieces / g or less after reheating, and in the second reheating (11 hours), about 10 pieces / g immediately before reheating. ^Three The number of particles / g was reduced to 10 / g or less after reheating, and in the third reheating (15 hours), about 10 ² The number per piece / g can be reduced to 10 pieces / g or less after reheating. In addition, from FIG. 3, there is an interval of 4 hours or more, which is the second and third time intervals, from the third heating time point of the last reheating to the 24th hour. Since the number of all thermophilic Bacillus bacteria in E. is effectively reduced, it can be seen that the thermophilic Bacillus bacteria have not grown to a number that gives off a bad odor even at the 24th hour. Accordingly, the growth of thermophilic Bacillus in the cooked rice is suppressed for a long period of 24 hours to prevent off-flavors and yellowing, and delicious cooked rice can be eaten for 24 hours.
[0047]
In the first embodiment, the limit temperature of the bottom of the pot detected by the bottom temperature sensor 81 is set to 180 ° C. Even if this limit temperature is set to 160 ° C., the same effect as described above can be obtained.
[0048]
In addition, in a rice cooker that includes a reheating execution switch (not shown) and that can be reheated by arbitrarily operating the gas heater 5 at the convenience of the user by turning on the reheating execution switch, the user continues over and over again. When the reheating switch is turned on to continuously perform reheating, the gas heater 5 is disposed at the bottom of the rice cooker 2, so that the bottom temperature is kept high. In such a case, an apparatus trouble does not occur, but even when no hot food is added on the cooked rice, the reheating according to the operation control of the gas heater control unit 13 is compared with the kettle edge temperature. Therefore, the operation process according to the first embodiment is performed, so that the reheating operation itself is not interrupted so as to be distinguished from the case where the abnormal heating due to the apparatus trouble occurs. Suppresses the growth of thermophilic Bacillus bacteria in the inside, and you can eat delicious rice for a long time.
Embodiment 2. FIG.
In the rice cooker according to the second embodiment, even when hot food is added on the cooked rice when the amount of rice to be kept is a large amount more than one half of the capacity of the rice cooker, The process is continued without interrupting the reheating operation itself as distinguished from the temperature rise due to the trouble of the apparatus. In this example, the operation time of the gas heater 5 at the time of reheating is 3 minutes because the amount of rice is “large”.
[0049]
The rice cooker according to the second embodiment is the one shown in FIG. 1, and the bottom temperature sensor 81 includes a low temperature side detection unit that detects a temperature of 160 ° C. and a high temperature side detection unit that detects a temperature of 220 ° C. A detection unit is provided, and the hook edge temperature sensor 82 includes one detection unit that detects a temperature of 90 ° C. In addition, the heat retention control unit 14 in the control device 10 has a low temperature side detection unit in the bottom temperature sensor 81 even if the hook temperature detected by the detection unit of the hook edge temperature sensor 82 during reheating reaches 90 ° C. If the bottom temperature detected by the above is less than 160 ° C., the reheating is continued, and when the bottom temperature detected by the low temperature side detection unit reaches 160 ° C., the reheating is stopped, while the bottom temperature sensor 81 The operation of the gas heater control unit 13 is controlled so that the reheating operation is interrupted when the bottom temperature detected by the high temperature side detection unit reaches 220 ° C. That is, the heat retention control unit 14 controls the reheating operation itself so as not to be interrupted, even when hot food is added on a large amount of cooked rice, as distinguished from abnormal heating of cooked rice due to an apparatus trouble. This corresponds to a so-called high-cut system of the present rice cooker. In addition, about another part, it is comprised similarly to the gas rice cooker of the said Embodiment 1 shown in FIG.
[0050]
Next, the heat retaining operation of the gas cooker 1 according to the second embodiment will be described.
[0051]
FIG. 4 is a flowchart showing a control flow after the start of the heat retaining operation in the gas rice cooker of the second embodiment.
[0052]
As shown in FIG. 4, the process from the end of the rice cooking operation to the start of heat retention until the gas heater 5 is operated and the reheating operation is performed after a predetermined time (S201 to S205) is shown in FIG. This is similar to the case according to the first embodiment (S101 to S105).
[0053]
During the reheating, if the pot edge temperature does not become 90 ° C. or more of the limit temperature, the reheating operation is performed until the operation time of the gas heater 5 elapses (S206, S211). ).
When the operation time of the gas heater 5 elapses (S211), the gas burner 6 is extinguished to end the operation of the gas heater 5 (S212), the timer is turned off (S213), and the reheating is performed three times. (S214), if it has not been performed three times, the process is returned to the previous step S201 and the timer is operated again (S201) to prepare for the next reheating operation, while the reheating has already been performed three times. If it has been performed, the reheating in the gas heater 5 is terminated and the normal heat retaining operation is resumed.
[0054]
However, when the detection of the hook edge temperature sensor 82 detects that the hook edge temperature has reached the limit temperature of 90 ° C. during the reheating (S206), the low temperature side detection part of the bottom temperature sensor 81 continues. Kettle bottom temperature It is determined whether or not the temperature has reached 160 ° C. (S207). This is because when the amount of rice is more than one half of the capacity of the rice cooker 2 as in this example, hot food (for example, hot rice freshly cooked with a separate rice cooker, hot Chinese bun It is determined whether or not Shumai etc. has been added. In other words, since the added hot food is arranged closer to the kettle edge than the bottom of the kettle, it corresponds to the fact that the kettle temperature rises significantly compared to the rise of the kettle bottom temperature compared to the case where no hot food is added. I am letting. At this time, if the bottom temperature does not reach 160 ° C., the reheating is continued until the operating time of the gas heater 5 elapses (S211), but if the bottom temperature reaches 160 ° C., the heat retention control is performed. The unit 14 controls the operation of the gas heater control unit 13 to immediately stop the operation of the gas heater 5 and stop the reheating (S208). Thereby, the cooked rice is not heated excessively. In addition, although this time reheating will be stopped at this time, since the process of the reheating operation | movement by the said gas heater control part 13 is working | working effectively, the operation time of the said gas heater 5 passes. If this time is not the third reheating, the next reheating is prepared (S212, S213, S214).
[0055]
Thus, even if the temperature at the kettle edge reaches 90 ° C., the reheating is continued if the kettle bottom temperature is less than 160 ° C., so that the cooked rice around the kettle bottom can be sufficiently reheated. Therefore, since the growth of thermophilic Bacillus bacteria can also be suppressed in cooked rice around the bottom of the pot, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, if the bottom temperature reaches 160 ° C while the heat of the hot food is gradually added to the cooked rice around the kettle edge, the reheating is stopped. In addition, since the cooked rice is not excessively reheated, the dried rice is not dried.
[0056]
However, even if the reheating is stopped (S208), if the bottom temperature has still risen, and it is determined that the bottom temperature by the high temperature side detection part of the bottom temperature sensor 81 has reached 220 ° C. (S209) The heat retention control unit 14 immediately suspends the processing by the gas heater control unit 13 and ends the reheating operation itself so that the subsequent reheating is not performed (S210). This is because when the bottom temperature rises even though the bottom temperature has reached 160 ° C. and the reheating is stopped, it is considered that abnormal heating has occurred due to equipment trouble. When the temperature reaches 220 ° C., the reheating operation itself is immediately interrupted to ensure safety as before.
[0057]
As described above, according to the second embodiment, even when hot food is added on a large amount of cooked rice and a factor causing the amount of rice to be distorted occurs during the heat retention, abnormal heating due to an apparatus trouble occurs. Since the reheating operation itself is not interrupted, the growth of thermophilic Bacillus in the cooked rice is suppressed, and delicious cooked rice can be eaten for a long time. That is, unless abnormal heating occurs due to equipment trouble, the cooked rice is reheated three times, once every 7 hours after the start of heat insulation and twice every 4 hours, and the thermophilicity in the cooked rice over a long period of 24 hours. Suppresses the growth of Bacillus bacteria to prevent off-flavors and yellowing, and delicious rice can be eaten for 24 hours (see FIG. 3).
Embodiment 3 FIG.
In the rice cooker according to the third embodiment, the amount of rice to be kept warm is less than half of the rice cooker capacity, and even when the amount of rice is a large quantity more than half of the rice cooker capacity. When hot food is added, the reheating operation at the time of heat insulation is continued from the reheating operation itself without interrupting the reheating operation as distinguished from the temperature rise due to the trouble of the apparatus. In this example, the operation time of the gas heater 5 at the time of reheating is 1 minute when the amount of rice is “small”, and 3 minutes when the amount of rice is “large”.
[0058]
The rice cooker of the third embodiment is the one shown in FIG. 1, and the bottom temperature sensor 81 includes two low temperature side detection units that detect a temperature of 160 ° C. and two high temperature side detection units that detect a temperature of 220 ° C. The hook edge temperature sensor 82 includes two detection units, a low temperature side detection unit that detects a temperature of 90 ° C. and a high temperature side detection unit that detects a temperature of 160 ° C.
In addition, when the amount of rice is small, the heat retention control unit 14 in the control device 10 is configured so that the bottom temperature detected by the low temperature side detection unit of the bottom temperature sensor 81 during the reheating reaches 160 ° C. If the hook edge temperature detected by the low temperature side detection part of the hook edge temperature sensor 82 is less than 90 ° C., the reheating is continued. When the hook edge temperature detected by the low temperature side detection part reaches 90 ° C., the reheating is continued. And the reheating operation is interrupted when the hook edge temperature detected by the high temperature side detection unit of the hook edge temperature sensor 82 reaches 160 ° C. On the other hand, when the amount of rice is large, Even if the hook edge temperature detected by the low temperature side detection part of the temperature sensor 82 reaches 90 ° C., the reheating is continued if the bottom temperature detected by the low temperature side detection part of the bottom temperature sensor 81 is less than 160 ° C. This low temperature side detector The reheating is stopped when the known bottom temperature reaches 160 ° C., and the reheating operation is interrupted when the bottom temperature detected by the high temperature side detection unit of the bottom temperature sensor 81 reaches 220 ° C. The operation of the gas heater control unit 13 is set to be controlled.
That is, the heat retention control unit 14 does not interrupt the reheating operation itself in distinction from the abnormal heating of cooked rice due to a device trouble when hot food is added on the cooked rice even if the amount of rice is small or large. Is to control. This corresponds to a so-called high-cut system of the present rice cooker. In addition, about another part, it is comprised similarly to the gas rice cooker of the said Embodiment 1 shown in FIG.
[0059]
Next, the heat retaining operation of the gas cooker 1 according to the third embodiment will be described.
[0060]
FIG. 5 is a flowchart showing a control flow after the start of the heat retaining operation in the gas rice cooker of the third embodiment.
[0061]
As shown in FIG. 5, the process from the end of the rice cooking operation to the start of heat insulation until the determination of whether a predetermined time has elapsed (S301 to S304) is the first embodiment shown in FIG. (S101 to S104), but in this example, the amount of rice is determined before the gas heater 5 is operated, and reheating is performed depending on whether the amount of rice is small or large. Are different (S305, S306, S313). This rice amount determination uses information obtained by detecting the amount of rice from the heating time when the rice amount detecting unit 15 reaches the predetermined temperature in the rice cooking pot 2 when performing the rice cooking operation.
[0062]
And when the amount of rice is small, the following process is followed.
[0063]
If the said time passes (S303, S304), the gas heater 5 will be operated for 1 minute, the temperature of the rice cooking pot 2 will be raised rapidly, and the cooked rice will be reheated within the temperature range of 80 to 110 degreeC (S306). During the reheating, if the bottom temperature does not exceed the limit temperature of 160 ° C., the reheating operation is performed until one minute has passed as the operation time of the gas heater 5 ( S307, S312). When the operation time of the gas heater 5 elapses (S312), the gas burner 6 is extinguished to end the operation of the gas heater 5 (S320), the timer is turned off (S321), and the reheating is performed three times. (S 322), if it has not been performed three times, the process is returned to the previous step S 301 and the timer is operated again (S 301) to prepare for the next reheating operation. If it has been performed, the reheating in the gas heater 5 is terminated and the normal heat retaining operation is resumed.
[0064]
However, when the bottom temperature of the bottom temperature sensor 81 detects that the bottom temperature has reached the limit temperature of 160 ° C. during the reheating (S307), the low temperature side detection portion of the bottom edge temperature sensor 82 continues. It is determined whether or not the hook edge temperature has reached 90 ° C. (S308). This is because when the amount of rice is less than half of the capacity of the rice cooker 2 capacity, hot food (for example, freshly cooked rice cooked in a separate rice cooker, hot Chinese bun or Shumai) is added to the rice. It is determined whether or not it has been done. In other words, since the added hot food is disposed near the bottom of the kettle, the bottom temperature of the kettle is greatly increased compared to the rise of the kettle edge temperature as compared with the case where no hot food is added. At this time, if the hook edge temperature has not reached 90 ° C., the reheating is continued until the operating time of the gas heater 5 elapses (S312). The unit 14 controls the operation of the gas heater control unit 13 to immediately stop the operation of the gas heater 5 and stop the reheating (S309). Thereby, the cooked rice is not heated excessively. In addition, although this time reheating will be stopped at this time, since the process of the reheating operation | movement by the said gas heater control part 13 is working | working effectively, the operation time of the said gas heater 5 passes. (S312). If this time is not the third reheating, the next reheating is prepared (S320, S321, S322).
[0065]
Thus, even if the bottom temperature reaches 160 ° C., the reheating is continued if the bottom temperature is less than 90 ° C., so that the cooked rice around the top can be sufficiently reheated. Therefore, since the growth of thermophilic Bacillus bacteria can also be suppressed in cooked rice around the pot edge, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, the reheating is stopped when the pot temperature reaches 90 ° C. while the heat of the hot food is gradually added to the cooked rice around the bottom of the pot. In addition, since the cooked rice is not excessively reheated, the dried rice is not dried.
[0066]
However, even if the reheating is stopped (S309), when it is determined that the temperature at the hook edge has still risen and the hook edge temperature by the high temperature side detection part of the hook edge temperature sensor 82 has reached 160 ° C. (S310) The heat retention control unit 14 immediately suspends the processing by the gas heater control unit 13 and ends the reheating operation itself so that the subsequent reheating is not performed (S311). This is because, when the hook edge temperature rises to 90 ° C and the reheating is stopped, it is considered that abnormal heating has occurred due to a device trouble. When the temperature reaches 160 ° C., the reheating operation itself is immediately interrupted to ensure safety as usual.
[0067]
If the amount of rice is large, the following process is followed.
[0068]
During the reheating, if the pot temperature does not exceed 90 ° C. of the limit temperature, the reheating operation is performed until 3 minutes have passed as the operation time of the gas heater 5 (S313, S313). S319). When the operation time of the gas heater 5 elapses (S319), the gas burner 6 is extinguished to end the operation of the gas heater 5 (S320), the timer is turned off (S321), and the reheating is performed three times. (S 322), if it has not been performed three times, the process is returned to the previous step S 301 and the timer is operated again (S 301) to prepare for the next reheating operation. If it has been performed, the reheating in the gas heater 5 is terminated and the normal heat retaining operation is resumed.
[0069]
However, if it is detected by the low temperature side detection part of the hook edge temperature sensor 82 that the hook edge temperature has reached the limit temperature of 90 ° C. during the reheating (S314), then the low temperature side detection part of the bottom temperature sensor 81 by Kettle bottom temperature It is determined whether or not the temperature has reached 160 ° C. (S315). This is because when the amount of rice is more than half of the capacity of the rice cooker 2 capacity, hot food (for example, freshly cooked rice cooked in a separate rice cooker, hot Chinese bun or Shumai) is added to the rice. It is determined whether or not it has been done. In other words, since the added hot food is arranged closer to the kettle edge than the bottom of the kettle, it corresponds to the fact that the kettle temperature rises significantly compared to the rise of the kettle bottom temperature compared to the case where no hot food is added. I am letting. At this time, if the bottom temperature does not reach 160 ° C., reheating is continued until the operation time of the gas heater 5 elapses (S 319). If the bottom temperature reaches 160 ° C., the heat retaining control is performed. The unit 14 controls the operation of the gas heater control unit 13 to immediately stop the operation of the gas heater 5 and stop the reheating (S316). Thereby, the cooked rice is not heated excessively. In addition, although this time reheating will be stopped at this time, since the process of the reheating operation | movement by the said gas heater control part 13 is working | working effectively, the operation time of the said gas heater 5 passes. If this time is not the third reheating, the next reheating is prepared (S320, S321, S322).
[0070]
Thus, even if the temperature at the kettle edge reaches 90 ° C., the reheating is continued if the kettle bottom temperature is less than 160 ° C., so that the cooked rice around the kettle bottom can be sufficiently reheated. Therefore, since the growth of thermophilic Bacillus bacteria can also be suppressed in cooked rice around the bottom of the pot, the growth of thermophilic Bacillus bacteria in the whole cooked rice can be suppressed. And if reheating is continued, if the bottom temperature reaches 160 ° C while the heat of the hot food is gradually added to the cooked rice around the kettle edge, the reheating is stopped. In addition, since the cooked rice is not excessively reheated, the dried rice is not dried.
[0071]
However, even if the reheating is stopped (S316), if it is determined that the bottom temperature has still risen and the bottom temperature by the high temperature side detection part of the bottom temperature sensor 81 has reached 220 ° C. (S317) The heat retention control unit 14 immediately suspends the processing by the gas heater control unit 13 and ends the reheating operation itself so that the subsequent reheating is not performed (S318). This is because when the bottom temperature rises even though the bottom temperature has reached 160 ° C. and the reheating is stopped, it is considered that abnormal heating has occurred due to equipment trouble. When the temperature reaches 220 ° C., the reheating operation itself is immediately interrupted to ensure safety as before.
[0072]
As described above, according to the third embodiment, regardless of whether the amount of rice is small or large, when hot food is added to the cooked rice during warming, a factor causing the amount of rice to go wrong occurs. However, since the reheating operation itself is not interrupted to distinguish it from abnormal heating due to equipment trouble, the growth of thermophilic Bacillus in the cooked rice is suppressed, and delicious cooked rice can be eaten for a long time. . That is, unless abnormal heating occurs due to equipment trouble, the cooked rice is reheated three times, once every 7 hours after the start of heat insulation and twice every 4 hours, and the thermophilicity in the cooked rice over a long period of 24 hours. Suppresses the growth of Bacillus bacteria to prevent off-flavors and yellowing, and delicious rice can be eaten for 24 hours (see FIG. 3).
[0073]
In each of the first to third embodiments, reheating is performed three times, but it may be performed only once, performed twice, or performed four times or more. Moreover, although it is set as 7 hours after starting a heat insulation as the time slot | zone which performs reheating, you may make it carry out at the arbitrary time 6 to 8 hours later. Furthermore, although it is performed 7 hours after the start of the heat retention and every 4 hours thereafter, it may be performed every 5 hours after the start of the heat retention. Moreover, although the gas heater 5 was illustrated as a rice cooker, the case by the electric rice cooker in an electric rice cooker may be sufficient.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view showing a configuration of a gas rice cooker according to a first embodiment.
FIG. 2 is a flowchart showing a control flow after the start of a heat retaining operation in the gas rice cooker according to the first embodiment.
FIG. 3 shows changes in the viable cell count (cells / g) of thermophilic Bacillus by reheating.
FIG. 4 is a flowchart showing a control flow after the start of a heat retaining operation in the gas rice cooker according to the second embodiment.
FIG. 5 is a flowchart showing a control flow after the start of a heat retaining operation in the gas rice cooker according to the third embodiment.
[Explanation of symbols]
1 Rice cooker
2 Rice cooker
3 Outer container
4 lid
5 Gas heater
6 Gas burner
7 Electric heater
8 Temperature sensor
9 Ignition device
10 Control device
11 Cooking rice control part
12 Insulation heater controller
13 Gas heater controller
14 Thermal insulation control unit
15 Rice quantity detector
16 Rice cooker switch
17 Long-time insulation switch

Claims (8)

A rice cooker that heats the rice cooker during rice cooking, a heat retainer that heats the rice cooker during heat insulation, and a heat insulation heating that operates the heat retainer after cooking to keep the cooked rice at about 70 ° C. a vessel control unit, cooking heating to perform reheating operation processing for reheating in the temperature range of the said from the start of the heat retention operation after a predetermined time cooking heater 80 ° C. temporarily rice actuates the to 110 ° C. A rice cooker comprising: a cooker control unit; a bottom temperature sensor that detects a bottom temperature of the rice cooker during the reheating; and a pot edge temperature sensor that detects the bottom temperature of the rice cooker during the reheating ,
Even if the bottom temperature detected by the bottom temperature sensor at the time of reheating reaches 180 ° C, if the bottom temperature detected by the bottom temperature sensor is less than 90 ° C, the reheating by the rice cooker is continued. When the pot edge temperature reaches 90 ° C., the reheating by the rice cooker is stopped, and when the pot edge temperature reaches 160 ° C., the reheating operation process by the rice cooker controller is interrupted. A rice cooker provided with a control device for controlling the operation of the heater controller. In the rice cooker according to claim 1,
The bottom temperature sensor includes one detection unit that detects a temperature of 180 ° C.,
The cooker temperature sensor includes two detection units, a low temperature side detection unit that detects a temperature of 90 ° C and a high temperature side detection unit that detects a temperature of 160 ° C. In the rice cooker according to claim 1 or 2,
A rice cooker characterized in that the bottom temperature detected by the bottom temperature sensor is 160 ° C. A rice cooker that heats the rice cooker during rice cooking, a heat retainer that heats the rice cooker during heat insulation, and a heat insulation heating that operates the heat retainer after cooking to keep the cooked rice at about 70 ° C. a vessel control unit, cooking heating to perform reheating operation processing for reheating in the temperature range of the said from the start of the heat retention operation after a predetermined time cooking heater 80 ° C. temporarily rice actuates the to 110 ° C. A rice cooker comprising: a cooker control unit; a bottom temperature sensor that detects a bottom temperature of the rice cooker during the reheating; and a pot edge temperature sensor that detects the bottom temperature of the rice cooker during the reheating ,
Even if the pot temperature detected by the pot temperature sensor at the time of reheating reaches 90 ° C., if the pot bottom temperature detected by the pot temperature sensor is less than 160 ° C., the reheating by the rice cooker is continued. When the bottom temperature reaches 160 ° C., the reheating by the rice cooker is stopped, and when the bottom temperature reaches 220 ° C., the reheating operation process by the rice heater control unit is interrupted. A rice cooker provided with a control device for controlling the operation of the heater controller. In the rice cooker according to claim 4,
The bottom temperature sensor includes two detection units, a low temperature side detection unit that detects a temperature of 160 ° C. and a high temperature side detection unit that detects a temperature of 220 ° C.
The cooker temperature sensor includes a single detection unit that detects a temperature of 90 ° C. A rice cooker that heats the rice cooker during rice cooking, a heat retainer that heats the rice cooker during heat insulation, and a heat insulation heating that operates the heat retainer after cooking to keep the cooked rice at about 70 ° C. a vessel control unit, cooking heating to perform reheating operation processing for reheating in the temperature range of the said from the start of the heat retention operation after a predetermined time cooking heater 80 ° C. temporarily rice actuates the to 110 ° C. A rice cooker comprising: a cooker control unit; a bottom temperature sensor that detects a bottom temperature of the rice cooker during the reheating; and a pot edge temperature sensor that detects the bottom temperature of the rice cooker during the reheating ,
It has a rice amount detection unit that detects the amount of rice from the heating time during cooking,
When the rice amount detection unit detects that the amount of rice is small, even if the bottom temperature detected by the bottom temperature sensor during the reheating reaches 160 ° C., the bottom temperature detected by the bottom temperature sensor said There is continuing the reheating by the cooking heater is less than 90 ° C., Kamaen temperatures stops the reheating by the cooking heater to reach 90 ° C., and Kamaen temperatures reach 160 ° C. The reheating operation process by the rice cooker controller is interrupted,
When the rice amount detecting unit detects that the amount of rice is large, the bottom temperature detected by the bottom temperature sensor is detected even when the bottom temperature detected by the bottom temperature sensor during the reheating reaches 90 ° C. said There is continuing the reheating by the cooking heater is less than 160 ° C., the reheating and kettle bottom temperature reaches 160 ° C. by the rice heater is stopped, the kettle bottom temperature reaches 220 ° C. The rice cooker characterized by providing the control apparatus which controls operation | movement of the said rice cooker control part so that the said reheating operation process by the rice cooker control part may be interrupted. In the rice cooker according to claim 6,
The bottom temperature sensor includes two detection units, a low temperature side detection unit that detects a temperature of 160 ° C. and a high temperature side detection unit that detects a temperature of 220 ° C.
The cooker temperature sensor includes two detection units, a low temperature side detection unit that detects a temperature of 90 ° C and a high temperature side detection unit that detects a temperature of 160 ° C. In the rice cooker in any one of Claims 1 thru | or 7,
The rice cooker is characterized in that the reheating operation by the rice cooker is performed about 4 to 8 hours after the first start of heat insulation, and after the second time about every 4 hours after the first reheating.

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