JP3952864B2

JP3952864B2 - rice cooker

Info

Publication number: JP3952864B2
Application number: JP2002162501A
Authority: JP
Inventors: 龍夫鷲崎
Original assignee: Panasonic Corp; Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Corp; Panasonic Holdings Corp
Priority date: 2002-06-04
Filing date: 2002-06-04
Publication date: 2007-08-01
Anticipated expiration: 2022-06-04
Also published as: JP2004008296A

Description

【０００１】
【発明の属する技術分野】
本発明は、調理物を入れる鍋を加熱手段により加熱する保温機能付きの炊飯器に関するものである。
【０００２】
【従来の技術】
従来、この種の炊飯器においては、米飯の保温温度はＪＩＳによって７１±６℃に定められている。
【０００３】
しかしながら、この温度領域で米飯を保温すると、米飯が黄変したり、異臭が発生し、食味の劣化が避けられなく、最長でも１２時間の保温が限界であった。
【０００４】
この解決策として、７１±６℃より低い温度で保温することにより、米飯の黄変、異臭の発生、食味の劣化を抑えるとともに、保温温度低下により発生する雑菌は７１±６℃より高い高温保温域に再加熱して所定時間ごとに繰り返して殺菌し、保温中のご飯もおいしく食べることができるものがある。
【０００５】
【発明が解決しようとする課題】
しかしながら、このような従来の保温式の炊飯器では、美味しさの要因の一つである保温温度が低く、この対策として保温中の米飯の温度を一時的に炊きたてに近いあつあつのご飯に再加熱することができるものの、食事の際にいちいち操作が必要であり、また完了までに時間を要し、決して実用的なものではなかった。
【０００６】
本発明は上記従来の課題を解決するもので、保温中の米飯の黄変、異臭の発生、食味の劣化を抑えるとともに、食べるときには炊きたてに近い高温に再加熱して、おいしく食べることができるようにすることを目的としている。
【０００７】
【課題を解決するための手段】
本発明は上記目的を達成するために、炊飯器本体内に収容する鍋に調理物を入れ、この鍋を蓋により覆って加熱手段により加熱し、保温時に検知手段により蓋の開または閉または開閉を検知し、この検知手段による検知結果を記憶手段に記憶し、記憶手段の記憶データに基づいて、加熱制御手段により次回の保温時の再加熱開始時間を制御し、検知手段の検知に関わらず、炊飯完了から保温移行後の第１回目および第２回目以降の再加熱を、所定の保温経過時間内に強制加熱するよう構成したものである。
【０００８】
これにより、保温中の米飯の黄変、異臭の発生、食味の劣化を抑えるとともに、食べるときには炊きたてに近い高温に再加熱できて、おいしく食べることができるようにすることができる。さらに、低温保温時に発生する雑菌を高温保温域に強制加熱して殺菌することができ、保温中も美味しいご飯を提供することができる。
【０００９】
【発明の実施の形態】
本発明の請求項１に記載の発明は、炊飯器本体内に収容し調理物を入れる鍋と、前記鍋を加熱する加熱手段と、前記鍋を覆う蓋と、保温時に前記蓋の開または閉または開閉を検知する検知手段と、前記検知手段による検知結果を記憶する記憶手段と、前記記憶手段の記憶データに基づいて次回の保温時の再加熱開始時間を制御する加熱制御手段とを備え、前記検知手段の検知に関わらず、炊飯完了から保温移行後の第１回目および第２回目以降の再加熱を、所定の保温経過時間内に強制加熱するものであり、食事時の時間帯を蓋の開閉時に代用して、次回の保温時の再加熱開始時間を制御することで、保温中の米飯の黄変、異臭の発生、食味の劣化を抑えるとともに、食べるときには炊きたてに近い高温に再加熱できて、おいしく食べることができるようにすることができる。さらに、低温保温時に発生する雑菌を高温保温域に強制加熱して殺菌することができ、保温中も美味しいご飯を提供することができる。
【００１０】
請求項２に記載の発明は、上記請求項１に記載の発明において、加熱制御手段は、検知手段で保温時に検知されたデータにより、次回以降の保温時の再加熱開始時間を随時可変設定可能としたものであり、食事時の時間帯を蓋の開閉時に代用して、次回の保温時の再加熱開始時間を随時可変設定することで、毎回ほぼ同時刻に食事する生活習慣を利用するとともに、また、季節的な習慣の変化に対応して、保温中の米飯の黄変、異臭の発生、食味の劣化を抑えるとともに、食べるときには炊きたてに近い高温に再加熱できて、おいしく食べることができるようにすることができる。
【００１１】
請求項３に記載の発明は、上記請求項１に記載の発明において、加熱制御手段は、検知手段で所定の時間内に複数回検知された保温経過時間を記憶手段に記憶し、次回の再加熱開始時間を制御するようにしたものであり、食事の際以外の蓋開放によるイレギュラーな蓋開放記憶情報を排除し、次回の保温経過の同時間に少なくとも７１±６℃以上の保温温度に制御することができて、食事時に７１±６℃以上の高温で保温した美味しいご飯を提供することができる。
【００１２】
請求項４に記載の発明は、上記請求項１に記載の発明において、検知手段は、蓋の蒸気口に設けて炊飯時に発生して上昇するおねばにより上方移動するとともに前記蓋の開閉で上方移動し、この移動によりおねばおよび蓋開閉を検知するおねば検知手段であるものであり、食事時の時間帯を蓋の開閉時に代用して、食事時に高温で保温した美味しいご飯を提供することができる。
【００１３】
【実施例】
以下、本発明の実施例について、図面を参照しながら説明する。
【００１４】
（実施例１）
図１に示すように、鍋１は、米、水などの調理物２を入れ、加熱制御手段３によりインバーター４を介して加熱コイルからなる加熱手段５により加熱される。鍋１の底には、鍋１の底温度を検知する鍋温度センサ６を設けている。
【００１５】
炊飯器本体７は、鍋１、加熱手段５および鍋温度センサ６を収容し、この炊飯器本体７に鍋１を開閉する蓋８を設け、蓋８には、蓋８の開閉状態を検知する状態スイッチである検知手段９を内装し、検知手段９で検知した蓋開閉情報を記憶手段１０で記憶する。制御手段１１は加熱制御手段３と憶手段１０で構成している。
【００１６】
上記構成において図２を参照しながら動作を説明する。鍋１では鍋温度センサ６で鍋１の底温度を検知し、その情報を加熱制御手段３に伝えて加熱手段５を制御し、調理物２の調理を進める。所定の工程を完了すると、炊飯調理を終え保温工程に移る。
【００１７】
保温工程に移行すると、鍋１内の調理物２であるご飯温度は、図２に示すように、時間経過とともに低下し、例えば約２時間経過後には約６０℃に達し、その後は約６０℃を継続して保温される。その後、例えば保温開始５時間後の食事の際に鍋１内のご飯をよそうために蓋８を開放すると、このとき、検知手段９で蓋８の開放を検知して記憶手段１０に（例えば、保温開始５時間後と）記憶される。
【００１８】
次回に炊飯すると、前回と同様に炊飯調理を終え保温工程に入るが、図２において、保温経過時間が前回の保温時の蓋８の開放を記憶した時間の５時間に近づくと、ご飯温度の約６０℃からの立ち上がり（例えば約３０分）を差引いた４時間３０分後に遅くとも再加熱を開始し（図２のＡ点）、保温経過５時間後には保温のご飯温度を約８０℃にする。
【００１９】
その結果、前回と保温経過時間が同時間に食事する場合には、炊飯直後と同様の食感の熱さのご飯を食べることができる。
【００２０】
以上のように本実施例によれば、毎回ほぼ同時刻に食事する生活習慣を利用して、前回の保温時の蓋８の開放を記憶した時間に基づき再加熱を開始し、食事の際に炊飯直後と同様の食感の熱さのおいしいご飯を食べることができる。
【００２１】
なお、当然ながら、食事の時間帯は若干の時間のずれが起こり得るので、若干早めにご飯の再加熱ができるように時間調節をする等の調整は十分考慮できる。
【００２２】
また、蓋８の開放は決してご飯をよそうときのみ行われるのではなく、例えば蓋８の開放時間に閾値を持たせて、所定以上の開放時間を記憶対象としてもよい。
【００２３】
また、炊飯直後と同様の熱さの食感を得ることと、雑菌の抑制加熱を兼用で説明したが、雑菌の抑制は加熱以外の別手段でもよく、要は食事のタイミングで炊飯直後と同様の熱さの食感が得られればよい。
【００２４】
また、ご飯の保温温度が十分に高い（７１±６℃以上）時間帯では、再加熱を行わないことはいうまでもない。また、検知手段の一例として状態スイッチを蓋８に内装して説明したが、蓋８の開閉の状態が検知できればよく、適宜設計変更できる。
【００２５】
（実施例２）
図１に示す加熱制御手段３は、検知手段９で保温時に検知されたデータにより、次回以降の保温時の再加熱開始時間を随時可変設定可能としている。他の構成は上記実施例１と同じである。
【００２６】
上記構成において動作を説明する。なお、炊飯調理を終え保温工程に移るまでの動作は、上記実施例１と同じであるので説明を省略する。
【００２７】
保温工程に移行すると、鍋１内の調理物２であるご飯温度は、上記実施例１と同様に、図２に示すように、時間経過とともに低下し、例えば約２時間経過後約６０℃に達し、その後は約６０℃を継続して保温される。その後、例えば保温開始５時間後の食事の際に鍋１内のご飯をよそうために蓋８を開放すると、このとき、検知手段９で蓋８の開放を検知して記憶手段１０に（例えば、保温開始５時間後と）記憶される。
【００２８】
次回に炊飯すると、前回と同様に炊飯調理を終え保温工程に入るが、保温経過時間が前回の保温時の蓋８の開放記憶の時間の５時間に近づくと、ご飯温度の約６０℃からの立ち上がり（例えば、約３０分）を差引いた４時間３０分後に遅くとも再加熱を開始し、保温経過５時間後には保温のご飯温度を約８０℃にする。
【００２９】
ここで、図３に示すように、前回よりはるかに早い時間、例えば、保温開始４時間後に蓋８を開放してご飯をよそう動作、すなわち食事を摂ると、このとき、検知手段９で蓋８の開放を検知して記憶手段１０に（例えば、保温開始後４時間経過と）記憶が書き換えられる。
【００３０】
そこで、次々回に炊飯すると、前回と同様に、炊飯調理を終え保温工程に入るが、図３に示すように、保温経過時間が前回の保温時の蓋８の開放記憶の時間の４時間に近づくと、ご飯温度の約６０℃からの立ち上がり（例えば、約３０分）を差引いた３時間３０分後に遅くとも再加熱を開始し（図３のＡ点）、保温経過４時間後には保温のご飯温度を約８０℃にする。
【００３１】
その結果、前回と保温経過時間が同時間に食事する場合には、炊飯直後と同様の食感の熱さのご飯を食べることができる。
【００３２】
以上のように本実施例によれば、毎回ほぼ同時刻に食事する生活習慣を利用するとともに、また、季節的な習慣の変化に対応して、確実に前回食事の時間を開放の時間に代用して、保温の再加熱を開始し食事の際に炊飯直後と同様の食感の熱さのおいしいご飯を食べることができる。
【００３３】
（実施例３）
図１に示す加熱制御手段３は、検知手段９で所定の時間（例えば、３０分間）内に複数回検知された保温経過時間を記憶手段１０に記憶し、次回の再加熱開始時間を制御するようにしている。他の構成は上記実施例１と同じである。
【００３４】
上記構成において動作を説明する。なお、炊飯調理を終え保温工程に移るまでの動作は、上記実施例１と同じであるので説明を省略する。
【００３５】
保温工程に移行すると、鍋１内の調理物２であるご飯温度は、図４に示すように、時間経過とともに低下し、例えば約２時間経過後約６０℃に達し、その後は約６０℃を継続して保温される。その後、例えば保温開始５時間４０分後の食事の際に鍋１内のご飯をよそうために蓋８を開放すると、このとき、検知手段９で蓋８の開放を検知して記憶手段１０に（例えば、保温開始５時間４０分後と）記憶される。
【００３６】
さらに、例えば、２０分後に２回目のご飯をよそうと、同様に検知手段９で蓋８の開放を検知し、２０分後は所定の時間（３０分間）内であるので、記憶手段１０に（保温開始後６時間後と）記憶される。ここで、所定の時間（３０分間）経過後に検知手段９で蓋８の開放を検知しても、記憶手段１０に記憶されない。
【００３７】
次回に炊飯すると、前回と同様に炊飯調理を終え保温工程に入るが、保温経過時間が前回の保温時の蓋８の開放記憶から所定の時間内（例えば、ご飯の温度が約８０℃以上を確実に保持できる３０分以内に）に複数回検知された保温経過時間である保温開始５時間４０分後が近づくと、図４に示すように、ご飯温度の約６０℃からの立ち上がり（例えば、約３０分）を差引いた５時間１０分後に遅くとも再加熱を開始し（図４のＡ点）、保温経過５時間４０分後には保温のご飯温度を約８０℃（少なくとも７１±６℃）にする。
【００３８】
その結果、前回と保温経過時間が同じ時間に食事する場合には、炊飯直後と同様の食感の熱さのご飯を食べることができる。
【００３９】
以上のように本実施例によれば、毎回ほぼ同時刻に食事する生活習慣を利用するとともに、また、前回食事の時間を蓋８の開放の時間に代用して、保温の再加熱を開始し食事の際に炊飯直後と同様の食感の熱さのおいしいご飯が食べられるとともに、所定の時間経過後に、食事以外のタイミングで蓋８を開閉するイレギュラーな蓋開放記憶情報を排除することができる。
【００４０】
なお、当然ながら再加熱を対象とする保温時の蓋８の複数回の開放記憶の所定時間は、再加熱後のご飯の温度が約８０℃以上を確実に保持できる時間設定により、適宜設定できることはいうまでもない。
【００４１】
（実施例４）
図５に示すように、鍋２２は、米および水等の調理物１２を入れ、加熱制御手段１３によりインバーター１４を介して加熱コイルからなる加熱手段１５により加熱される。鍋２２の底面の略中央に、鍋２２の底温度を検知する鍋温度センサ１６を設けている。
【００４２】
鍋２２、インバーター１４、加熱手段１５および鍋温度センサ１６等を収容する炊飯器本体には、鍋２２を開閉する蓋１７を設け、蓋１７の略中央に設けた蒸気口１８内に、図６に示すように、磁気式のフロート１９とリードスイッチ２０よりなる検知手段２１を設けている。
【００４３】
フロート１９が炊飯時に発生するおねばにより浮かされて、上方の１９ａに示す位置に移動すると、リードスイッチ２０がこのフロート１９の動作を検知する。また、蓋１７を開放することにより、フロート１９が１９ａの位置に移動し、リードスイッチ２０がこのフロート１９の動作を検知する。
【００４４】
つまり、フロート１９はヒンジ側への昇傾斜上に設け、リードスイッチ２０とともに炊飯時のおねば検知とともに、蓋１８の開放を検知する検知手段２１を兼用し、検知手段２１で検知した蓋開閉情報を記憶手段（図示せず）で記憶する。
【００４５】
上記構成において動作を説明する。鍋２２では鍋温度センサ１６で鍋２２の底温度を検知し、その情報を加熱制御手段１３に伝えて加熱手段１５を制御し、調理物１２の調理を進める。
【００４６】
炊飯の調理工程が進むと、鍋２２内におねばが発生し、フロート１９を押し上げる。フロート１９が所定の位置に押し上げられると、リードスイッチ２０がその状態を検知して加熱制御手段１３を介して加熱手段１５である加熱コイルの通電を止め、おねばのふきこぼれを未然に防ぐ。所定の工程を完了すると、炊飯調理を終え保温工程に移る。
【００４７】
保温工程移行後において、食事の際に蓋１７を開放して鍋２２内のご飯１２をよそうこととなるが、このとき、検知手段２１で蓋１７の開放を検知して記憶手段に（例えば、保温開始５時間後と）記憶される。
【００４８】
次回に炊飯すると、前回と同様に、炊飯調理を終え保温工程に入るが、保温経過時間が前回の保温時の蓋１７の開放記憶の時間に近づくと、例えば、前回の蓋１７の開放が保温経過５時間後であれば、ご飯温度の立ち上がり（例えば、約３０分）を差引いた４時間３０分後に再加熱を開始し、保温経過５時間後には保温のご飯温度を約８０℃にする。
【００４９】
その結果、前回と保温経過時間が同時間に食事する場合には、炊飯直後と同様の食感の熱さのご飯を食べることができる。
【００５０】
以上のように本実施例によれば、毎回ほぼ同時刻に食事する生活習慣を利用して、前回の開放記憶の時間に基づき再加熱を開始し、食事の際に炊飯直後と同様の食感の熱さのおいしいご飯を食べることができる。
【００５１】
なお、本実施例では、検知手段の一例として磁気式のフロートとリードスイッチで説明したが、蓋１７の開閉の状態が検知できればよく、適宜変更できる。
【００５２】
（実施例５）
図１に示す加熱制御手段３は、炊飯完了から保温移行後の第１回目の再加熱は、検知手段９の検知に関わらず、所定の保温経過時間内に強制加熱するようにしている。他の構成は上記実施例１と同じである。
【００５３】
上記構成において動作を説明する。なお、炊飯調理を終え保温工程に移るまでの動作は、上記実施例１と同じであるので説明を省略する。
【００５４】
保温工程に移行すると、鍋１内の調理物２であるご飯温度は、図７に示すように、時間経過とともに低下し、例えば、約２時間経過後には約６０℃に達し、その後は約６０℃を継続して保温される。その後、例えば保温開始６時間後の食事の際に、鍋１内のご飯をよそうために蓋８を開放すると、このとき、検知手段９で蓋８の開放を検知して記憶手段１０に（保温開始後６時間後と）記憶される。
【００５５】
次回に炊飯すると、前回と同様に炊飯調理を終え、保温工程に入るが、保温経過時間が前回の保温時の蓋８の開放記憶の時間に近づくと、再加熱を開始することとなる。ここで、前述のように、前回の蓋８の開放が保温経過６時間後であれば、ご飯の保温温度は７１±６℃の範囲からの低下経過時間が雑菌抑制時間の４時間を超えてしまうため、７１±６℃の範囲からの低下４時間後の保温開始から４時間４５分後（図７のＡ点）に強制的に再加熱を開始し、雑菌の繁殖を抑制する。
【００５６】
また、その後の６０℃の継続保温においても、同様に蓋開放の検知の有無に係らず、９時間４５分後（図７のＢ点）に強制的に再加熱を開始し、雑菌の繁殖を抑制する。
【００５７】
以上のように本実施例によれば、前回の開放記憶の時間が雑菌抑制時間を超えるときには強制的に再加熱を開始し、雑菌の繁殖を抑制することができ、保温中も美味しいご飯を提供することができる。
【００５８】
（実施例６）
図１に示す加熱制御手段３は、保温時の２回目以降の再加熱は、検知手段９の検知に関わらず、所定の保温経過時間内に強制加熱するようにしている。他の構成は上記実施例１と同じである。
【００５９】
上記構成において動作を説明する。なお、炊飯調理を終え保温工程に移るまでの動作は、上記実施例１と同じであるので説明を省略する。
【００６０】
保温工程に移行すると鍋１内の調理物２であるご飯温度は、図８に示すように、時間経過とともに低下し、例えば、約２時間経過後約６０℃に達し、その後は約６０℃を継続して保温される。その後の食事の際に、蓋８を開放して鍋１内のご飯をよそうこととなるが、例えば１回目が保温開始５時間後、また２回目が保温開始１０時間後に検知手段９で蓋８の開放を検知して記憶手段１０にと記憶される。
【００６１】
次回に炊飯すると、前回と同様に、炊飯調理を終え保温工程に入るが、保温経過時間が前回の保温時の蓋８の開放記憶の時間である保温開始５時間後に近づくと、図８に示すように、ご飯温度の約６０℃からの立ち上がり（例えば、約３０分）を差引いた４時間３０分後に遅くとも再加熱を開始し（図８のＡ点）、保温経過５時間後には保温のご飯温度を約８０℃になり、一回目の再加熱が完了する。
【００６２】
つぎに、２回目の再加熱は保温開始１０時間後であるが、ここで、ご飯の保温温度は７１±６℃の範囲からの低下経過時間が雑菌抑制時間の４時間を超えてしまうため、７１±６℃の範囲からの低下４時間で強制的に再加熱を開始し（図８のＢ点）、雑菌の繁殖を抑制する。
【００６３】
その結果、前回と保温経過時間が同じ時間に食事する場合には、炊飯直後と同様の食感の熱さのご飯を食べることができる。
【００６４】
以上のように本実施例によれば、前回の開放記憶の時間が雑菌抑制時間を超えるときには強制的に再加熱を開始し、雑菌の繁殖を抑制することができ、美味しいご飯を提供することができる。
【００６５】
【発明の効果】
以上のように本発明の請求項１に記載の発明によれば、炊飯器本体内に収容し調理物を入れる鍋と、前記鍋を加熱する加熱手段と、前記鍋を覆う蓋と、保温時に前記蓋の開または閉または開閉を検知する検知手段と、前記検知手段による検知結果を記憶する記憶手段と、前記記憶手段の記憶データに基づいて次回の保温時の再加熱開始時間を制御する加熱制御手段とを備え、前記検知手段の検知に関わらず、炊飯完了から保温移行後の第１回目および第２回目以降の再加熱を、所定の保温経過時間内に強制加熱するから、食事時の時間帯を蓋の開閉時に代用して、次回の保温時の再加熱開始時間を制御することで、食事時に高温で保温した美味しいご飯を提供することができる。さらに、低温保温時に発生する雑菌を高温保温域に強制加熱して殺菌することができ、保温中も美味しいご飯を提供することができる。
【００６６】
また、請求項２に記載の発明によれば、加熱制御手段は、検知手段で保温時に検知されたデータにより、次回以降の保温時の再加熱開始時間を随時可変設定可能としたから、食事時の時間帯を蓋の開閉時に代用して、また、季節的な習慣の変化に対応して、食事時に高温で保温した美味しいご飯を提供することができる。
【００６７】
また、請求項３に記載の発明によれば、加熱制御手段は、検知手段で所定の時間内に複数回検知された保温経過時間を記憶手段に記憶し、次回の再加熱開始時間を制御するようにしたから、食事の際以外の蓋開放によるイレギュラーな蓋開放記憶情報を排除し、次回の保温経過の同時間に少なくとも７１±６℃以上の保温温度に制御することができて、食事時に７１±６℃以上の高温で保温した美味しいご飯を提供することができる。
【００６８】
また、請求項４に記載の発明によれば、検知手段は、蓋の蒸気口に設けて炊飯時に発生して上昇するおねばにより上方移動するとともに前記蓋の開閉で上方移動し、この移動によりおねばおよび蓋開閉を検知するおねば検知手段であるから、食事時の時間帯を蓋の開閉時に代用して、食事時に高温で保温した美味しいご飯を提供することができる。
【図面の簡単な説明】
【図１】本発明の第１の実施例の炊飯器のシステム構成図
【図２】同炊飯器の保温温度の変化を示すタイムチャート
【図３】本発明の第２の実施例の炊飯器の保温温度の変化を示すタイムチャート
【図４】本発明の第３の実施例の炊飯器の保温温度の変化を示すタイムチャート
【図５】本発明の第４の実施例の炊飯器の断面図
【図６】同炊飯器の要部断面図
【図７】本発明の第５の実施例の炊飯器の保温温度の変化を示すタイムチャート
【図８】本発明の第６の実施例の炊飯器の保温温度の変化を示すタイムチャート
【符号の説明】
１鍋
２調理物
３加熱制御手段
５加熱手段
７炊飯器本体
８蓋
９検知手段
１０記憶手段[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice cooker with a heat retaining function that heats a pan in which a food is to be put by a heating means.
[0002]
[Prior art]
Conventionally, in this type of rice cooker, the heat-retaining temperature of cooked rice is set to 71 ± 6 ° C. according to JIS.
[0003]
However, when the cooked rice is kept warm in this temperature range, the cooked rice turns yellow or has a strange odor, and the deterioration of the taste cannot be avoided.
[0004]
As a solution to this, by keeping the temperature lower than 71 ± 6 ° C., the yellowing of the rice, the generation of a strange odor, and the deterioration of the taste are suppressed, and various germs generated by the decrease in the temperature are kept at a high temperature above 71 ± 6 ° C. Some of them can be reheated and sterilized repeatedly every predetermined time, and the rice being kept warm can be eaten deliciously.
[0005]
[Problems to be solved by the invention]
However, in such a conventional heat-retaining rice cooker, the heat-retaining temperature, which is one of the factors of deliciousness, is low, and as a countermeasure, the temperature of the heat-retaining rice is temporarily reheated to freshly cooked rice. Although it was possible to do it, it was necessary to operate each time when eating, and it took time to complete, and it was never practical.
[0006]
The present invention solves the above-mentioned conventional problems, and suppresses yellowing of cooked rice, generation of off-flavor, and taste deterioration, and when eating, it can be reheated to a high temperature close to freshly cooked and eaten deliciously. The purpose is to be.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the present invention puts cooked food in a pot accommodated in a rice cooker body, covers the pot with a lid, heats it with heating means, and opens, closes or opens / closes the lid with a detection means when keeping warm. The detection result by this detection means is stored in the storage means, and the reheating start time at the next heat retention is controlled by the heating control means based on the stored data of the storage means , regardless of the detection of the detection means. In addition, the first and second reheating after the heat transfer from the completion of cooking is configured to be forcibly heated within a predetermined heat retention elapsed time .
[0008]
As a result, yellowing of cooked rice, generation of a strange odor, and deterioration in taste can be suppressed, and when eating, it can be reheated to a high temperature close to freshly cooked and can be eaten deliciously. Furthermore, it is possible to forcibly sterilize the germs generated during the low temperature heat retention in the high temperature heat retention region, and provide delicious rice during the heat retention.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 of the present invention includes a pan for storing food in a rice cooker body, a heating means for heating the pan, a lid for covering the pan, and opening or closing of the lid when keeping warm. Or a detection means for detecting opening and closing, a storage means for storing the detection result by the detection means, and a heating control means for controlling the reheating start time at the next heat retention based on the stored data of the storage means, Regardless of the detection by the detection means, the first and second reheats after the completion of cooking and after the warming transition are forcibly heated within a predetermined warming elapsed time. Instead of opening and closing, the reheating start time at the next warming is controlled to prevent yellowing of the cooked rice, the generation of a strange odor, the deterioration of the taste, and the reheating to a temperature close to freshly cooked when eating Can eat and eat deliciously It is possible to be so. Furthermore, it is possible to forcibly sterilize the germs generated during the low temperature heat retention in the high temperature heat retention region, and provide delicious rice during the heat retention.
[0010]
According to a second aspect of the present invention, in the first aspect of the invention, the heating control means can variably set the reheating start time at the next and subsequent warming based on data detected at the time of the warming by the detecting means. By substituting the time zone for eating at the time of opening and closing the lid and setting the reheating start time at the next warming time variable at any time, using the lifestyle of eating at almost the same time each time Also, in response to changes in seasonal habits, yellowing of cooked rice, generation of off-flavor, and taste deterioration are suppressed, and when eating, it can be reheated to a high temperature close to freshly cooked and eaten deliciously Can be.
[0011]
According to a third aspect of the present invention, in the invention of the first aspect, the heating control means stores in the storage means the heat retention elapsed time detected a plurality of times within a predetermined time by the detection means, and the next time The heating start time is controlled, and irregular lid opening memory information by opening the lid other than during meals is excluded, and the temperature is kept at least 71 ± 6 ° C. at the same time of the next warming process. It can be controlled and can provide delicious rice kept at a high temperature of 71 ± 6 ° C. or higher during meals.
[0012]
According to a fourth aspect of the present invention, in the first aspect of the present invention, the detection means is provided at the steam outlet of the lid and moves upward by a rice bowl generated and raised during rice cooking and is opened upward by opening and closing the lid. It is a detection device that moves and detects opening and closing of the lid by this movement, and provides delicious rice that is kept warm at the time of eating by substituting the opening and closing time of the meal. Can do.
[0013]
【Example】
Embodiments of the present invention will be described below with reference to the drawings.
[0014]
Example 1
As shown in FIG. 1, a pot 1 is filled with a cooked material 2 such as rice or water, and is heated by a heating control means 3 by a heating means 5 comprising a heating coil via an inverter 4. A pan temperature sensor 6 for detecting the bottom temperature of the pan 1 is provided at the bottom of the pan 1.
[0015]
The rice cooker body 7 accommodates the pan 1, the heating means 5, and the pan temperature sensor 6. The rice cooker body 7 is provided with a lid 8 for opening and closing the pan 1, and the lid 8 detects the open / closed state of the lid 8. The detection means 9 which is a state switch is built in, and the lid opening / closing information detected by the detection means 9 is stored in the storage means 10. The control means 11 comprises a heating control means 3 and a memory means 10.
[0016]
The operation of the above configuration will be described with reference to FIG. In the pan 1, the pan temperature sensor 6 detects the bottom temperature of the pan 1, transmits the information to the heating control means 3, controls the heating means 5, and advances cooking of the food 2. When the predetermined process is completed, the cooking of rice is finished and the process proceeds to a heat insulation process.
[0017]
If it transfers to a heat retention process, as shown in FIG. 2, the rice temperature which is the cooking 2 in the pan 1 will fall with time progress, for example, will reach about 60 degreeC after progress for about 2 hours, and will be about 60 degreeC after that. Is kept warm. Thereafter, for example, when the lid 8 is opened in order to serve rice in the pan 1 during a meal 5 hours after the start of heat insulation, the detection means 9 detects the opening of the lid 8 and stores it in the storage means 10 (for example, , And 5 hours after the start of heat insulation).
[0018]
The next time rice is cooked, rice cooking is finished and the heat insulation process is started as in the previous time. In FIG. 2, when the heat retention elapsed time approaches 5 hours of the time when the lid 8 was opened during the previous heat retention, Reheating starts at the latest 4 hours and 30 minutes after deducting the rise from about 60 ° C (for example, about 30 minutes) (point A in Fig. 2), and after 5 hours of incubation, the temperature of the heated rice is brought to about 80 ° C. .
[0019]
As a result, when eating at the same time as the previous heat retention elapsed time, it is possible to eat rice with the same texture as immediately after cooking.
[0020]
As described above, according to the present embodiment, using the lifestyle habit of eating at approximately the same time every time, reheating is started based on the time when the opening of the lid 8 at the previous heat retention was memorized. You can eat delicious rice with the same texture as immediately after cooking.
[0021]
Naturally, since a slight time lag may occur in the meal time zone, adjustments such as time adjustment so that the rice can be reheated slightly earlier can be sufficiently considered.
[0022]
Further, the opening of the lid 8 is not performed only when the rice is served. For example, the opening time of the lid 8 may be given a threshold value, and an opening time longer than a predetermined value may be stored.
[0023]
Moreover, although it explained by obtaining the texture of heat similar to immediately after cooking rice and suppressing the heating of miscellaneous bacteria, the suppression of miscellaneous bacteria may be another means other than heating. It is sufficient if a hot texture is obtained.
[0024]
In addition, it goes without saying that reheating is not performed in a time zone in which the heat-retaining temperature of the rice is sufficiently high (71 ± 6 ° C. or higher). Further, the state switch is described as being incorporated in the lid 8 as an example of the detection means, but it is sufficient that the open / close state of the lid 8 can be detected, and the design can be changed as appropriate.
[0025]
(Example 2)
The heating control means 3 shown in FIG. 1 can variably set the reheating start time at the next and subsequent warming based on the data detected by the detection means 9 during the warming. Other configurations are the same as those of the first embodiment.
[0026]
The operation in the above configuration will be described. In addition, since operation | movement until it finishes cooking rice cooking and moves to a heat retention process is the same as the said Example 1, description is abbreviate | omitted.
[0027]
If it transfers to a heat retention process, the rice temperature which is the cooking 2 in the pan 1 will fall with time progress, as shown in FIG. 2, like the said Example 1, For example, it will be about 60 degreeC after about 2 hours progress. After that, the temperature is continuously kept at about 60 ° C. Thereafter, for example, when the lid 8 is opened in order to serve rice in the pan 1 during a meal 5 hours after the start of heat insulation, the detection means 9 detects the opening of the lid 8 and stores it in the storage means 10 (for example, , And 5 hours after the start of heat insulation).
[0028]
The next time rice is cooked, rice cooking is finished and the heat insulation process is started as in the previous time, but when the heat retention elapsed time approaches 5 hours of the open storage time of the lid 8 at the time of the previous heat insulation, the rice temperature is about 60 ° C. Reheating is started at the latest 4 hours and 30 minutes after the rise (for example, about 30 minutes) is subtracted, and the temperature of the heated rice is raised to about 80 ° C. after 5 hours.
[0029]
Here, as shown in FIG. 3, when the lid 8 is opened and the rice is cooked for a time much earlier than the previous time, for example, 4 hours after the start of the heat insulation, that is, when the meal is eaten, 8 is detected, and the storage is rewritten in the storage means 10 (for example, 4 hours after the start of heat insulation).
[0030]
Therefore, when the rice is cooked one after another, the rice cooking is finished and the heat insulation process is started as in the previous time, but as shown in FIG. 3, the heat retention elapsed time approaches the open storage time of the lid 8 during the previous heat retention. Then, after 3 hours and 30 minutes after the rise of the rice temperature from about 60 ° C. (for example, about 30 minutes), reheating is started at the latest (point A in FIG. 3). To about 80 ° C.
[0031]
As a result, when eating at the same time as the previous heat retention elapsed time, it is possible to eat rice with the same texture as immediately after cooking.
[0032]
As described above, according to the present embodiment, the lifestyle of eating at approximately the same time each time is used, and the last meal time is surely substituted for the opening time in response to changes in seasonal habits. Then, reheating for heat insulation is started, and delicious rice with the same texture as that immediately after cooking can be eaten during meals.
[0033]
(Example 3)
The heating control means 3 shown in FIG. 1 stores the heat retention elapsed time detected a plurality of times within a predetermined time (for example, 30 minutes) by the detection means 9 in the storage means 10 and controls the next reheating start time. I am doing so. Other configurations are the same as those of the first embodiment.
[0034]
The operation in the above configuration will be described. In addition, since operation | movement until it finishes cooking rice cooking and moves to a heat retention process is the same as the said Example 1, description is abbreviate | omitted.
[0035]
If it transfers to a heat retention process, as shown in FIG. 4, the rice temperature which is the cooking 2 in the pan 1 will fall with time progress, for example, will reach about 60 degreeC after progress for about 2 hours, and after that about 60 degreeC will be set. Keep warm. Thereafter, for example, when the lid 8 is opened in order to serve rice in the pan 1 during a meal 5 hours and 40 minutes after the start of heat insulation, the detection means 9 detects the opening of the lid 8 and stores it in the storage means 10. (For example, 5 hours and 40 minutes after the start of warming) is stored.
[0036]
Furthermore, for example, if the second rice is to be served after 20 minutes, the detection means 9 similarly detects the opening of the lid 8, and after 20 minutes it is within a predetermined time (30 minutes). It is memorized (6 hours after the start of heat insulation). Here, even if the detection means 9 detects the opening of the lid 8 after a predetermined time (30 minutes) has elapsed, it is not stored in the storage means 10.
[0037]
The next time rice is cooked, rice cooking is finished and the heat retention process is started as in the previous time, but the heat retention elapsed time is within a predetermined time (for example, the temperature of the rice is about 80 ° C. or higher from the opening memory of the lid 8 at the time of the previous heat retention). As soon as 5 hours and 40 minutes after the heat retention start time, which is the heat retention elapsed time detected multiple times, approaches within 30 minutes that can be reliably held, as shown in FIG. 4, the rice temperature rises from about 60 ° C. (for example, Reheating starts at the latest 5 hours and 10 minutes after subtracting (about 30 minutes) (point A in FIG. 4), and after 5 hours and 40 minutes of incubation, the temperature of the heated rice is about 80 ° C. (at least 71 ± 6 ° C.). To do.
[0038]
As a result, when eating at the same time as the previous heat retention elapsed time, it is possible to eat rice with the same texture as immediately after cooking.
[0039]
As described above, according to the present embodiment, the lifestyle of eating at approximately the same time each time is used, and the previous meal time is used as the opening time of the lid 8 to start reheating for heat insulation. While eating, you can eat delicious rice with the same texture as immediately after cooking, and you can eliminate irregular lid opening memory information that opens and closes the lid 8 at a timing other than meal after a predetermined time has elapsed. .
[0040]
In addition, of course, the predetermined time of the open memory | storage of the lid | cover 8 several times at the time of the heat retention aiming at reheating can be suitably set by the time setting which can hold | maintain the temperature of the rice after reheating reliably about 80 degreeC or more Needless to say.
[0041]
Example 4
As shown in FIG. 5, the pot 22 contains cooked food 12 such as rice and water, and is heated by the heating control means 13 through the inverter 14 and the heating means 15 formed of a heating coil. A pan temperature sensor 16 for detecting the bottom temperature of the pan 22 is provided in the approximate center of the bottom surface of the pan 22.
[0042]
The rice cooker body that accommodates the pot 22, the inverter 14, the heating means 15, the pot temperature sensor 16, and the like is provided with a lid 17 that opens and closes the pot 22, and in the steam port 18 provided at the approximate center of the lid 17, FIG. As shown in FIG. 2, a detecting means 21 comprising a magnetic float 19 and a reed switch 20 is provided.
[0043]
When the float 19 is floated by a rice pad generated during rice cooking and moves to a position indicated by 19a above, the reed switch 20 detects the operation of the float 19. Further, by opening the lid 17, the float 19 moves to the position 19a, and the reed switch 20 detects the operation of the float 19.
[0044]
That is, the float 19 is provided on the ascending slope toward the hinge side, and the detection means 21 for detecting the opening of the lid 18 together with the reed switch 20 as well as the detection of rice cracking, the lid opening / closing information detected by the detection means 21. Is stored in a storage means (not shown).
[0045]
The operation in the above configuration will be described. In the pan 22, the pan temperature sensor 16 detects the bottom temperature of the pan 22, transmits the information to the heating control means 13, controls the heating means 15, and advances cooking of the food 12.
[0046]
As the cooking process of the cooked rice proceeds, a stick is generated in the pot 22 and the float 19 is pushed up. When the float 19 is pushed up to a predetermined position, the reed switch 20 detects the state and stops the energization of the heating coil as the heating means 15 via the heating control means 13, thereby preventing the spilling of the stick. When the predetermined process is completed, the cooking of rice is finished and the process proceeds to a heat insulation process.
[0047]
After the heat-retaining process, the lid 17 is opened at the time of eating, and the rice 12 in the pan 22 is used. At this time, the detection means 21 detects the opening of the lid 17 and stores it in the storage means (for example, , And 5 hours after the start of heat insulation).
[0048]
When the next rice is cooked, the rice cooking is finished and the heat insulation process is started as in the previous time. If 5 hours have elapsed, reheating is started 4 hours and 30 minutes after the rise of the rice temperature (for example, about 30 minutes) is subtracted, and the temperature of the heated rice is brought to about 80 ° C. after 5 hours.
[0049]
As a result, when eating at the same time as the previous heat retention elapsed time, it is possible to eat rice with the same texture as immediately after cooking.
[0050]
As described above, according to the present embodiment, using the lifestyle habit of eating at approximately the same time each time, reheating is started based on the time of the last open memory, and the texture is the same as that immediately after cooking during the meal. You can eat delicious hot rice.
[0051]
In this embodiment, the magnetic float and the reed switch are described as an example of the detecting means. However, it is only necessary to detect the open / closed state of the lid 17 and can be appropriately changed.
[0052]
(Example 5)
The heating control means 3 shown in FIG. 1 is configured to forcibly heat the reheating for the first time after the completion of rice cooking after the transition to heat retention within a predetermined heat retention elapsed time regardless of detection by the detection means 9. Other configurations are the same as those of the first embodiment.
[0053]
The operation in the above configuration will be described. In addition, since operation | movement until it finishes cooking rice cooking and moves to a heat retention process is the same as the said Example 1, description is abbreviate | omitted.
[0054]
If it transfers to a heat retention process, as shown in FIG. 7, the rice temperature which is the cooking 2 in the pan 1 will fall with time progress, for example, will reach about 60 degreeC after progress for about 2 hours, and will be about 60 after that. It is kept warm at ℃. Thereafter, for example, when the lid 8 is opened to serve rice in the pan 1 during a meal 6 hours after the start of heat insulation, the detection means 9 detects the opening of the lid 8 and stores it in the storage means 10 ( 6 hours after the start of heat insulation).
[0055]
When the rice is cooked next time, the cooking of rice is finished in the same manner as the previous time, and the heat retaining process is started. However, when the heat retaining elapsed time approaches the time of the open memory of the lid 8 at the previous heat retaining time, the reheating is started. Here, as described above, if the previous opening of the lid 8 is 6 hours after the heat retention, the heat retention temperature of the rice is less than 4 hours of the germ-inhibiting time, the elapsed time from the range of 71 ± 6 ° C. Therefore, reheating is forcibly started 4 hours and 45 minutes after the start of heat retention 4 hours after the decrease from the range of 71 ± 6 ° C. (point A in FIG. 7) to suppress the propagation of various bacteria.
[0056]
In addition, in the subsequent continuous incubation at 60 ° C., reheating is forcibly started after 9 hours and 45 minutes (point B in FIG. 7), regardless of whether the lid opening is detected or not. Suppress.
[0057]
As described above, according to the present embodiment, when the time of the last open memory exceeds the germ-free control time, reheating can be forcibly started to suppress the propagation of germs and provide delicious rice even while keeping warm. can do.
[0058]
(Example 6)
The heating control means 3 shown in FIG. 1 is configured to forcibly heat the second and subsequent reheatings during the heat retention within a predetermined heat retention elapsed time regardless of the detection by the detection means 9. Other configurations are the same as those of the first embodiment.
[0059]
The operation in the above configuration will be described. In addition, since operation | movement until it finishes cooking rice cooking and moves to a heat retention process is the same as the said Example 1, description is abbreviate | omitted.
[0060]
As shown in FIG. 8, the temperature of the rice, which is the cooked product 2 in the pan 1, decreases with time and reaches about 60 ° C. after about 2 hours, and then reaches about 60 ° C. Keep warm. At the time of subsequent meals, the lid 8 is opened and the rice in the pan 1 is served. For example, the first time is 5 hours after the start of heat retention, and the second time is 10 hours after the start of heat retention. 8 is detected and stored in the storage means 10.
[0061]
When the next rice is cooked, as in the previous time, the cooking of rice is finished and the heat insulation process is started. In this way, reheating is started at the latest 4 hours and 30 minutes after the rise of the rice temperature from about 60 ° C. (for example, about 30 minutes) (point A in FIG. 8). The temperature is about 80 ° C. and the first reheating is completed.
[0062]
Next, the second reheating is 10 hours after the start of the heat retention, but here, the heat retention temperature of the rice exceeds 4 hours of the germ-inhibiting time, since the elapsed time from the range of 71 ± 6 ° C. exceeds 4 hours. Reheating is forcibly started after 4 hours of decrease from the range of 71 ± 6 ° C. (point B in FIG. 8) to suppress the propagation of miscellaneous bacteria.
[0063]
As a result, when eating at the same time as the previous heat retention elapsed time, it is possible to eat rice with the same texture as immediately after cooking.
[0064]
As described above, according to the present embodiment, when the previous open memory time exceeds the germ-free control time, reheating can be forcibly started, so that the propagation of germs can be suppressed and delicious rice can be provided. it can.
[0065]
【The invention's effect】
As described above, according to the invention described in claim 1 of the present invention, the pot that is housed in the rice cooker body and puts the food, the heating means that heats the pot, the lid that covers the pot, Detection means for detecting opening, closing, or opening / closing of the lid, storage means for storing a detection result by the detection means, and heating for controlling a reheating start time at the next heat retention based on data stored in the storage means Control means, and regardless of detection by the detection means, the first and second reheating after the completion of rice cooking after the warming transition is forcibly heated within a predetermined warming elapsed time. By substituting the time zone when opening and closing the lid, and controlling the reheating start time at the next heat retention, it is possible to provide delicious rice that has been kept warm at the time of eating. Furthermore, it is possible to forcibly sterilize the germs generated during the low temperature heat retention in the high temperature heat retention region, and provide delicious rice during the heat retention.
[0066]
According to the invention described in claim 2, since the heating control means can variably set the reheating start time at the next and subsequent warming based on the data detected at the time of the warming by the detecting means, It is possible to provide delicious rice that is kept warm at the time of meals by substituting the time zone for opening and closing the lid and responding to changes in seasonal customs.
[0067]
According to the invention described in claim 3, the heating control means stores the heat retention elapsed time detected a plurality of times within a predetermined time by the detection means in the storage means, and controls the next reheating start time. Because of this, irregular lid opening memory information by opening the lid other than during meals can be eliminated, and the temperature can be controlled to at least 71 ± 6 ° C. during the next warming process. Delicious rice kept at a high temperature of 71 ± 6 ° C or higher can be provided.
[0068]
According to a fourth aspect of the present invention, the detecting means is provided at the steam outlet of the lid and moves upward by a rice bowl generated and raised during rice cooking, and moves upward by opening and closing the lid. Since it is a rice ball detecting means for detecting a rice ball and lid opening / closing, it is possible to provide delicious rice kept at a high temperature during meals by substituting the opening / closing time of the lid during the meal.
[Brief description of the drawings]
FIG. 1 is a system configuration diagram of a rice cooker according to a first embodiment of the present invention. FIG. 2 is a time chart showing a change in temperature of the rice cooker. FIG. 3 is a rice cooker according to a second embodiment of the present invention. FIG. 4 is a time chart showing a change in the heat retention temperature of the rice cooker of the third embodiment of the present invention. FIG. 5 is a cross-sectional view of the rice cooker of the fourth embodiment of the present invention. FIG. 6 is a cross-sectional view of the main part of the rice cooker. FIG. 7 is a time chart showing a change in the temperature of the rice cooker according to the fifth embodiment of the present invention. Time chart showing the change in temperature of rice cooker [Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Pot 2 Cooked food 3 Heating control means 5 Heating means 7 Rice cooker main body 8 Lid 9 Detection means 10 Storage means

Claims

A pot for storing the cooked food contained in the rice cooker body, a heating means for heating the pot, a lid for covering the pot, a detection means for detecting opening or closing or opening / closing of the lid at the time of heat retention, and the detection means Storage means for storing the detection result of the above, and a heating control means for controlling the reheating start time at the next heat retention based on the storage data of the storage means, from the completion of rice cooking regardless of the detection of the detection means The rice cooker which forcibly heats the reheating after the 1st time and the 2nd time after a heat retention transfer within predetermined heat retention elapsed time .

2. The rice cooker according to claim 1, wherein the heating control means can variably set a reheating start time at the next and subsequent warming based on data detected at the time of the warming by the detecting means.

The rice cooker according to claim 1, wherein the heating control means stores in the storage means the heat retention elapsed time detected a plurality of times within a predetermined time by the detection means, and controls the next reheating start time.

The detecting means is provided on the steam outlet of the lid and moves upward by a rice bowl that is generated and raised during rice cooking, and moves upward by opening and closing the lid. The rice cooker according to claim 1.