JP4045751B2 - rice cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  The present invention relates to a rice cooker mainly used for home use.
[0002]
[Prior art]
  Conventionally, this type of rice cooker has a configuration as shown in FIG. 12, for example. In FIG. 12, reference numeral 1 denotes a rice cooker main body having an open top, and a pot 2 for putting rice and water is detachably stored in the main body 1. Inside the rice cooker 1, a heating coil 3 which is a heating means for heating the bottom of the pan 2 is disposed near the bottom of the pan. A pan sensor 4 for detecting the temperature of the pan 2 is disposed at the center of the heating coil 3. Reference numeral 5 denotes a lid that covers the upper surface opening of the rice cooker body so as to be openable and closable. A heat radiating plate 7 is fixed to the lid 5, and a lid sensor 8 that detects the temperature in the pan 2 is provided on the heat radiating plate 7. It is affixed with tape.
[0003]
  Reference numeral 9 denotes a control means for supplying a high-frequency current to the heating coil to heat the pan 2. Based on the rice cooking sequence stored in the microcomputer, the energization state of the heating coil 3, the pan sensor 4 and the lid sensor The signal from 8 and the signal from the operation unit 10 are input / output controlled. The sequence of cooking rice is adjusted in advance to the most average state so that it can be applied to many types of rice.
[0004]
  The rice cooking process when cooking in such a conventional rice cooker will be described below.
[0005]
  FIG. 13: is a graph which shows the relationship between the temperature, time, and electric power in the rice cooking process in the conventional electric rice cooker. In addition, in the case of an electric rice cooker having a hardness selection means for selecting the hardness of cooked rice from the rice cooking menu, it has a plurality of rice cooking sequences, and the hardness selection is `` Kai '' or `` Soft In the case of “me”, the relationship among the temperature, time, heating output and energization rate during the rice cooking process is as shown in FIGS. 14 and 15, respectively.
[0006]
  As shown in FIGS. 13, 14, and 15, this rice cooking step is a water absorption step in which water is sucked into rice while keeping the water temperature at a temperature slightly lower than the gelatinization start temperature of rice starch, and boiling is performed in the pot. Process, power-down process to reduce boiling in the pan for a certain period of time to prevent spilling, boil maintenance process to maintain boiling until the water in the pan runs out and rice to absorb water, and remain on the surface of the grain It consists of a steaming process that absorbs the free water to the rice grains and promotes gelatinization.
[0007]
[Problems to be solved by the invention]
  However, in such a conventional rice cooker, it is controlled and cooked with the same rice cooking sequence for any rice, so by cooking rice with various rice brands with the optimum rice cooking sequence according to its nature It was impossible to get the full taste of rice. In other words, for example, if you cook rice with a very soft texture, such as Koshihikari from Uonuma, the grain structure collapses during cooking, and the rice becomes sticky and has a poor texture. When rice having a hard nature such as a cultivated rice is cooked, the core of the grain becomes hard and non-sticky rice, and there is a problem that a preferable taste cannot be obtained. The reason for this is that in the water absorption process, the rice and water are kept at a high temperature slightly lower than the temperature at which starch gelatinization starts in order to promote water absorption and promote saccharifying enzyme action in the water absorption. Although the time is maintained, as is widely known, the rate of water absorption of rice (which indicates how much water the rice absorbs over time) varies depending on the brand of rice, so the water absorption is fast The rice with the soft nature of the tissue becomes excessively water-absorbed and the starch gradually dissolves, resulting in the collapse of the grains and stickiness in the subsequent rice cooking process, while the rice with the slow nature of water absorption and the hard nature of the tissue is sufficient to the center of the grain This is because the process proceeds to the cooking process without being able to absorb water and the starch is not easily converted to alpha (alpha) in the subsequent cooking process.
[0008]
  In the first place, cooking rice is to heat rice with a sufficient amount of water to gelatinize the rice starch present in the cell wall, but the cell wall components, the amount of granular protein in the cell, starch As it is reported that the amylose content of rice varies depending on the brand of rice, the ease of gelatinization during rice cooking and the ease of breaking the rice grains differ depending on the brand. This is because rice that has a hard tissue has a sufficient amount of heat to maintain the boiling maintenance time for a long time, so that the starch cannot be pre-gelatinized.
[0009]
  In addition, the user can adjust the hardness by increasing or decreasing the amount of water to cook his desired rice, or supplement the water absorption by immersing the rice in water for a long time before starting cooking, It is necessary to take measures such as cooking hard rice softly, but still it is not possible to adjust the cooking power of cooking rice, so rice that maximizes the original taste of rice with the optimal cooking method suitable for rice There was also a problem that cooking was impossible.
[0010]
  The present invention was made in order to solve the above problems, and before cooking rice for various brands of rice with different properties such as ease of water absorption, ease of gelatinization, and ease of tissue collapse, Brand selection means (1 of the rice brands classified into at least three grades of "standard" group, "harder than standard" group, and "softer than standard" group according to the characteristics of rice such as hard and soft. Select the rice brand by selecting the type), set the rice cooking sequence suitable for each brand group based on the selection of this brand selection means, and control the rice cooking process, the user can increase or decrease the amount of water Even if you do not pre-soak before cooking or cooking rice, you can simply input it to the brand selection means, regardless of the brand of rice, regardless of the nature of the rice, it will be cooked with the optimal rice cooking sequence to maximize the original taste of rice Cooking for better-tasting rice Providing a vessel is the primary purpose.
[0011]
  FirsttwoThe purpose of the rice is to improve the water absorption rate during soaking and activate the action of saccharifying enzymes to promote the gelatinization while maintaining boiling, when the rice to be cooked is a brand belonging to the “harder than standard” group. It is to provide a rice cooker that can cook rice with a good taste that is soft, sweet and sticky to the center of the rice.
[0012]
  FirstthreeThe purpose of the rice cooker is to suppress the excessive water absorption during soaking and to cook the rice with good taste without breaking the surface of the grains when the rice to be cooked is a brand belonging to the “softer than standard” group. Is to provide.
[0013]
[Means for Solving the Problems]
  In order to solve the first object, the present invention includes a pan, a pan heating unit, a pan temperature detection unit, a rice cooking control unit that drives and controls the heating unit, and a process storage unit that stores a plurality of rice cooking sequences. , Comprising a brand selection means for selecting a rice brand to be cooked before cooking rice, and a process setting means for setting a rice cooking sequence based on the selection of this brand selection means, the user increases or decreases the amount of water added Even without pre-soaking before cooking rice, the rice cooking control means is a heating means according to the rice cooking process set by the process setting means from the rice cooking sequence stored in the process storage means and the detected temperature of the pan temperature detecting means. Is controlled to cook rice.
[0014]
  AbovetwoIn order to solve the object of the present invention, the process setting means, when the selection content of the brand selection means is a brand belonging to the “harder than standard” group, compared to brands belonging to the “standard” group, Increase the time or increase the immersion temperature setting in the range of 2 ° C to 5 ° C in the second half of the immersion process or in general.KensIt is to set.
[0015]
  AbovethreeIn order to solve the above-mentioned object, the present invention shortens the time of the dipping process or heats at least 70% of the dipping process, or a sequence in which the dipping temperature setting is lowered in the range of 10 ° C. or lower in the whole or first half of the dipping process A sheet in which the rice is left in a stopped state and then soaked in rice at room temperature for a short period of time and then soaked for a short time.KensIt is to set.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
  The invention according to claim 1 drives the pan that is detachably stored in the rice cooker body, the pan heating means for heating the pan, the pan temperature detecting means for detecting the temperature of the pan, and the heating means. Rice control means for controlling, process storage means for storing a plurality of rice cooking sequences, and brand selection means for selecting the rice brand to be cooked before cooking rice (the rice brand is hard, soft rice, etc. According to the nature of the product, select one of the “standard” group, the “harder than standard” group, and the “softer than standard” group, which is classified into at least three stock groups),In the case where the selection content of the brand selection means is a brand belonging to the “harder than standard” group in the brand selection means, the time for the dipping process is extended as compared with the brand belonging to the “standard” group, or Set the temperature later in the dipping process or in general Setting means for setting the sequence to be higher in the range of 2 ° C. to 5 ° C.Even if the user does not increase / decrease the amount of water added or pre-immerse before cooking, the rice cooking control means is set by the process setting means from the rice cooking sequence stored in the process storage means. According to the rice cooking process and the temperature detected by the pan temperature detecting means, the heating means is controlled to cook rice, and the user selects the brand group by the brand selecting means before cooking rice, Since the rice cooking sequence corresponding to the brand name is set and cooked, it is possible to select a more appropriate cooking method for various rice.
[0017]
  furtherSince the water absorption rate in the dipping process is improved, the action of the saccharifying enzyme is activated, and the alpha conversion during the boiling maintenance is promoted, it is possible to cook rice that is soft, sweet and sticky to the center of the grain. In particular, with regard to the immersion temperature, if the temperature is too high, significant stickiness of the grains will occur and cooking will not be successful, but if the temperature is raised in the range of 2 ° C to 5 ° C, the water absorption will be improved while suppressing the occurrence of stickiness. effective.
[0018]
  Claim2The described inventionA pan detachably stored in the rice cooker body, a pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a rice control means for driving and controlling the heating means, and a plurality of Process storage means for storing the rice cooking sequence and brand selection means for selecting the rice brand to be cooked before cooking rice (the "standard" group depending on the nature of the rice, such as hard and soft rice brands, Select at least three types of stock groups of “harder than standard” group and “softer than standard” group), andIf the selection content of the brand selection means is a brand belonging to the “softer than standard” group in the brand selection means, the time for the dipping process can be shortened or the immersion temperature setting can be made as compared with the brand belonging to the “standard” group. Set the sequence to lower in the range of 10 ° C or lower in the whole or first half of the dipping process.Process setting means, and even if the user does not increase / decrease the amount of water added or pre-immerse before cooking, the rice cooking control means can select the process setting means from the rice cooking sequence stored in the process storage means. Cooks by controlling the heating means according to the rice cooking process set by the pot and the temperature detected by the pot temperature detecting means.Thus, it is possible to cook rice with less water stickiness and crumble on the surface of the grains by suppressing excessive water absorption during the soaking process and preventing the starch from flowing out of the rice.
[0019]
  Claim3The described inventionA pan detachably stored in the rice cooker body, a pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a rice control means for driving and controlling the heating means, and a plurality of Process storage means for storing the rice cooking sequence and brand selection means for selecting the rice brand to be cooked before cooking rice (the "standard" group depending on the nature of the rice, such as hard and soft rice brands, Select at least three types of stock groups of “harder than standard” group and “softer than standard” group), andWhen the selection content of the brand selection means is a brand belonging to the “softer than standard” group by the brand selection means and the hardness selection is normal, 70% or more of the dipping process is stopped in the heating state during Set to a sequence that performs high-temperature immersion for a short time after allowing water to naturally absorbProcess setting means, and even if the user does not increase / decrease the amount of water added or pre-immerse before cooking, the rice cooking control means can select the process setting means from the rice cooking sequence stored in the process storage means. Cooks by controlling the heating means according to the rice cooking process set by the pot and the temperature detected by the pot temperature detecting means.In this process, water is absorbed mainly by room temperature immersion that does not activate the heating means in the dipping process, and then the high temperature immersion for a short period of time reduces the load on the rice during the immersion, and the starch is eluted due to excessive water absorption. In addition, the water absorption rate is secured, and the temperature in the pan is increased while the pan temperature is kept high for a short time, so that the temperature in the pan rises quickly and uniformly in the subsequent cooking process. For this reason, it is possible to obtain rice with sufficient water absorption to the center of the grain and soft but less sticky grain.
[0020]
【Example】
  Hereinafter, one embodiment of the present invention will be described with reference to the drawings.
[0021]
  Example 1
  As shown in the block diagram of FIG. 1, the pot 21 is filled with rice and water and heated by heating means 22 comprising a pot heating coil. Reference numeral 23 denotes a heat radiating plate that covers the upper portion of the pan 21, and a lid sensor 24 that detects the temperature of the lid is attached to the heat radiating plate 23. When the lid sensor 24 boils the water in the pot 21 and detects a constant temperature (80 degrees in this embodiment) by the steam, the boiling detection means 25 receives the signal and detects boiling. A pan sensor 26 detects the temperature of the bottom of the pan 21. The rice cooking amount determination means 27 inputs the output of the pot sensor 26 and the output of the boiling detection means 25, and determines the amount of rice and water in the pot 21, that is, the amount of rice cooking.
[0022]
  The operation means 28 sets the brand selection means 29 and the hardness selection means 30, and the rice cooking control means 31 selects the brand selection means 29 and the hardness selection means 30 from the rice cooking sequence stored in the process storage means 32. According to the rice cooking process set by the process setting means 33 based on the combination, the output of the rice cooking amount determination means 27, the output of the pan sensor 26, and the output of the lid sensor 24 are input to control the heating output of the heating means 22. It is. In this embodiment, the brand selection means selects one type from among the rice brands divided into the “standard” group, the “harder than standard” group, and the “softer than standard” group. The selection means selects the hardness of the finished rice from “normal”, “hard”, and “soft”. The power adjustment means 34 is controlled by the rice cooking control means 31 and can output at least two different powers to the heating means 22. The control means 35 includes a rice cooking amount determination means 27, a brand selection means 29, a hardness selection means 30, a process setting means 33, a rice cooking control means 31, and a power adjustment means 34, and is usually built in a microcomputer.
[0023]
  Next, in the rice cooker comprised as mentioned above, the operation | movement which performs rice cooking is demonstrated using FIGS. 2-10. FIGS. 2 to 10 show the relationship among the temperature, time, heating output, and energization rate during rice cooking. First, the case of brand selection “standard” and hardness selection “normal” will be described with reference to FIG.
[0024]
  First, the pan 21 is placed in the main body with rice and water in the pan 21. When the brand selection means 29 is set to "standard" by the operation means 28, the hardness and selection means 30 are set to "normal", and rice cooking is started, the dipping process is performed by the first heating output W1 according to the heating pattern as shown in FIG. To do. In the dipping process, the heating means 22 is operated when the pot temperature by the output of the pot sensor is lower than the predetermined temperature θ4, and the heating means 22 is stopped when the predetermined temperature θ4 is higher than the predetermined temperature θ4. Keep at θ4. After the elapse of the fixed time t1, the dipping process is finished, the cooking process is started with the second heating output W2 where W2> W1, the heating is continued at full power, and the temperature in the pan becomes uniform after the elapse of the fixed time T1. Assuming that it returns to the first heating output W1 again and continues the heating at full power, during which the cooked rice amount determination means 27 detects boiling from the point when the pan sensor 26 reaches a certain temperature (80 ° C. in this embodiment). The amount of cooked rice is determined by the determination time TG until the time point when the means 25 detects boiling. When the boiling detection means 25 detects boiling in the pan, the cooking process is terminated and the power down process is started. During a certain time t (1), heating is performed with a heating power that is weaker than the heating power corresponding to the amount of cooked rice. Slow down.
[0025]
  After that, the process proceeds to the boiling maintenance step, and heating is performed with the thermal power PG1 corresponding to the amount of rice cooking until the water in the pan runs out, the pan temperature rises to a predetermined temperature θ10, and the rice cooking is finished. In the power-down process and the boiling maintenance process, the heating power is adjusted by changing the energization rate in a certain period of time (in this example, a period of 16 seconds), and the heating output at this time depends on the first heating output W1. After the boiling maintenance process is completed, the steaming process is started, and heating is performed in accordance with the amount of cooked rice multiple times during a certain period of time.
[0026]
  Here, in this embodiment, W1, W2, θ4, θ10, t1, t (1), and T1 are 1200 W, 1400 W, 56 ° C., 132 ° C., 21 minutes, 1 minute 40 seconds, 3 minutes, The value is an example of implementation, and it goes without saying that a numerical value can be set according to the situation.
[0027]
  Next, the case of brand selection “standard” and hardness selection “hard” will be described in the same manner with reference to FIG. The operation of rice cooking is the same as in the case of the brand selection “standard” and the hardness selection “normal” shown in FIG. 2, but the temperature of the dipping process is θ6 higher than θ4 of FIG. 2, and the amount of rice cooking in the boiling maintenance process Since the thermal power corresponding to is PG2 having a higher energization rate than the thermal power PG1 in FIG. 2, the temperature rise rate until boiling by immersion at a higher temperature is faster and the boiling maintenance time is shorter. Here, in this embodiment, θ6 is 62 ° C., but this value is an example of implementation, and a numerical value can be set according to the situation.
[0028]
  Next, the case of brand selection “standard” and hardness selection “soft” will be described in the same manner with reference to FIG. The operation of rice cooking is the same as in the case of the brand selection “standard” and the hardness selection “normal” shown in FIG. 2, but the temperature of the immersion process is θ1, which is lower than θ4 of FIG. 2, and the time of the immersion process is FIG. Longer than t2, the cooking process is heated only by the first heating output W1, and the energization rate is about 10% lower than the full power (in this case, the heating means is 14 seconds out of the period of 16 seconds). The power-down process time is long as t (2) (t (2)> t (1)), and the thermal power corresponding to the amount of rice cooked in the boiling maintenance process is more energized than the thermal power PG1 in the case of FIG. Since PG3 has a low rate, the soaking temperature is low, the rate of temperature rise until boiling is slow, and the amount of evaporation is suppressed, so that the boiling maintenance time becomes long. In this embodiment, θ1 is 50 ° C., but this value is an example of implementation, and a numerical value can be set according to the situation.
[0029]
  Next, the case of the brand selection “harder than standard” and the hardness selection “normal” will be described in the same manner with reference to FIG. The operation of rice cooking is the same as in the case of brand selection “standard” and hardness selection “normal” shown in FIG. 2, but the temperature of the dipping process is higher in the range of 2 ° C. to 5 ° C. than θ 4 in FIG. The thermal power corresponding to the amount of cooked rice in the boiling maintaining step is PG1 ′ which is lower than the thermal power PG1 in FIG. For this reason, the water absorption rate at the time of immersion is improved, the boiling maintenance time is extended, and the total amount of heat supplied is larger than that at the time of PG1. In this embodiment, θ5 is 60 ° C., but this value is an example of implementation, and a numerical value can be set according to the situation.
[0030]
  Next, the case of brand selection “harder than standard” and hardness selection “hard” will be described in the same manner with reference to FIG. The operation of rice cooking is the same as in the case of brand selection “standard” and hardness selection “hard” shown in FIG. 3, but the time of the dipping process is t3 longer than t1 in FIG. Since the corresponding thermal power is PG2 ′ which is lower than the thermal power PG2 in FIG. 3 within a range where the energization rate is within 10%, the water absorption at the time of immersion is improved and the boiling maintenance time becomes longer. In this embodiment, t3 is 23 minutes, but this value is an example of implementation and a numerical value can be set according to the situation.
[0031]
  Next, the case of brand selection “harder than standard” and hardness selection “soft” will be described in the same manner with reference to FIG. The operation of rice cooking is the same as in the case of brand selection “standard” and hardness selection “soft” shown in FIG. 4, but the immersion process is divided into two processes, the temperature of the first half of the immersion process is θ1, but the second half of the immersion process. 4 is higher than θ1 in FIG. 4 in the range of 2 ° C. to 5 ° C., and the energization rate of the cooking process is a predetermined value P2 (in this case of 16-second period) lower than P1 in FIG. The heating means is operated for 12 seconds), and the heating power corresponding to the amount of cooked rice in the boiling maintaining step is PG3 ′ which is lower than the heating power PG3 in FIG. For this reason, the water absorption rate at the time of immersion is improved, the rate of temperature rise until boiling is further slowed down, the rice sufficiently contains water, and the boiling maintenance time becomes longer. In this embodiment, θ2 is 54 ° C., but this value is an example of implementation, and a numerical value can be set according to the situation.
[0032]
  Next, the case of brand selection “softer than standard” and hardness selection “normal” will be described with reference to FIG. The operation of rice cooking is the same as in the case of the brand selection “standard” and the hardness selection “normal” shown in FIG. 2, but the temperature of the dipping process is θ3 lower than θ4 in FIG. In the cooking process after completion of the process, heating is performed only with the first heating output W1, and the low power heating is continued for a certain time t (3) longer than that in FIG. For this reason, there is no excessive water absorption in an immersion process, and the convection momentum in a cooking process or a power-down process is slightly weakened. In this embodiment, θ2 is 54 ° C. and t (3) is 2 minutes and 30 seconds. However, this value is an example of implementation, and a numerical value can be set according to the situation.
[0033]
  Next, the case of brand selection “softer than standard” and hardness selection “hard” will be described with reference to FIG. The operation of rice cooking is the same as in the case of brand selection “softer than standard” and hardness selection “normal” shown in FIG. 8, but the temperature of the dipping process is higher than θ3 of FIG. 8 and 10 ° C. or lower than θ6 of FIG. The heating power corresponding to the amount of rice cooked in the boiling maintaining step is PG2 ″ corresponding to the middle of PG1 in FIG. 8 and PG2 in FIG. In this embodiment, θ4 is 56 ° C., but this value is an example of implementation, and a numerical value can be set according to the situation.
[0034]
  Next, the case of brand selection “softer than standard” and hardness selection “soft” will be described with reference to FIG. The operation of rice cooking is the same as in the case of the brand selection “standard” and the hardness selection “soft” shown in FIG. 4, but the dipping process time is t4 shorter than t2 in FIG. In this embodiment, t4 is 20 minutes, but this value is an example of implementation, and a numerical value can be set according to the situation.
[0035]
  Next, another embodiment of the present invention will be described with reference to the drawings.
[0036]
  (Example 2)
  The structure of the rice cooker of Example 2 is the same as that of Example 1.
[0037]
  The case of brand selection “softer than standard” and hardness selection “normal” will be described with reference to FIG. The operation of rice cooking is the same as in the case of the brand selection “standard” and the hardness selection “normal” shown in FIG. 2, but when rice cooking is started, the entire time t6 of the dipping process is followed according to the heating pattern as shown in FIG. The natural water absorption state at normal temperature is maintained without operating the heating means for a certain time t5 which is 70% or more. Thereafter, the first heating output W1 activates the heating means 22 when the pan temperature by the output of the pan sensor is lower than the predetermined temperature θ1, and stops the operation of the heating means when the temperature is equal to or higher than the predetermined temperature θ1. While maintaining the temperature in the pan at θ1. After a certain time corresponding to (t6-t5) has elapsed, the dipping process is terminated, the cooking process using the first heating output W1 is started, and heating is performed with full power. The amount of cooked rice is determined based on a determination time TG from when the sensor 26 reaches a certain temperature (80 ° C. in this embodiment) to when the boiling detection means 25 detects boiling. When the boiling detection means 25 detects boiling in the pan, the cooking process is terminated and the power-down process is started. Thereafter, rice cooking is performed through the same process as in FIG. Thus, water absorption by room temperature immersion that does not activate the heating means in the dipping process is mainly performed, and then high-temperature dipping is performed for a short time, and the cooking process is heated only by the first heating output W1. In this embodiment, θ1 is 50 ° C., t5 is 25 minutes, and t6 is 28 minutes. However, this value is an example of implementation and a numerical value can be set according to the situation.
[0038]
  As a matter of course, as another embodiment, only a part of the rice cooking sequences in these embodiments may be used in combination.
[0039]
【The invention's effect】
  As described above, according to the invention described in claim 1, the user selects a brand group by the brand selection unit before cooking rice, thereby setting a rice cooking sequence corresponding to the rice brand and cooking rice. Therefore, it is possible to select a more appropriate cooking method for various rice.
[0040]
  In addition, when the rice belongs to the “harder than standard” group, the water absorption rate in the dipping process is improved, the action of the saccharifying enzyme is activated, and the gelatinization during boiling maintenance is promoted. You can cook rice that is soft, sweet and sticky. In particular, with respect to the immersion temperature, the temperature is raised in the range of 2 ° C. to 5 ° C., so that there is an effect of improving the water absorption rate while suppressing the occurrence of stickiness.
[0041]
  Claims2, 3According to the described invention, when the rice is a brand belonging to the group "softer than standard", it is possible to suppress excessive water absorption during the soaking process and to prevent the starch from flowing out of the rice, thereby causing strong convection in the pan. Since the structure of the surface of the grains does not collapse by rubbing each other, it is possible to cook rice with less stickiness or collapse of the surface of the grains.
[Brief description of the drawings]
FIG. 1 is a block diagram of a rice cooker according to an embodiment of the present invention.
[Fig. 2] A diagram showing the relationship between the temperature, time, heating output and energization rate of the rice cooking process of the rice cooker (brand selection “standard” hardness selection “normal”)
[Fig. 3] Same as above (Brand selection “Standard” Hardness selection “Hard”)
FIG. 4 is a diagram showing (brand selection “standard” hardness selection “soft”).
FIG. 5 is a diagram showing the same (brand selection “harder than standard” hardness selection “normal”)
FIG. 6 is a diagram showing the same (brand selection “harder than standard” hardness selection “hard”)
FIG. 7 is a diagram showing the same (brand selection “harder than standard” hardness selection “soft”).
FIG. 8 is a diagram showing the same (brand selection “softer than standard” hardness selection “normal”).
FIG. 9 is a diagram showing the same (brand selection “softer than standard” hardness selection “hard”)
FIG. 10 is a diagram showing the same (brand selection “softer than standard” hardness selection “soft”)
FIG. 11 is a diagram showing the same as in Example 2 (brand selection “softer than standard”, hardness selection “normal”).
FIG. 12 is a sectional view of a conventional rice cooker
FIG. 13 is a diagram showing the relationship between the temperature, time, heating output, and energization rate of the rice cooking process of the rice cooker.
FIG. 14 is a diagram showing (hardness selection “warming”);
FIG. 15 shows the same (hardness selection “soft”)
[Explanation of symbols]
  21 hot pot
  22 Heating means
  23 Heat sink
  24 Lid sensor
  25 Boiling detection means
  26 Pan sensor
  27 Cooked rice amount judging means
  28 Operating means
  29 Stock selection means
  30 Hardness selection means
  31 Rice cooking control means
  32 Process storage means
  33 Process setting means
  34 Electric power adjustment means
  35 Control means

Claims (3)

A pan detachably stored in the rice cooker body, a pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a rice control means for driving and controlling the heating means, and a plurality of Process storage means for storing the rice cooking sequence and brand selection means for selecting the rice brand to be cooked before cooking rice (the "standard" group depending on the nature of the rice, such as hard and soft rice brands, The selection of the brand selection means is “standard” in the brand selection means selected from at least three grades of the “harder than standard” group and “softer than standard” group). In the case of brands belonging to the “harder” group, the time for the dipping process is extended or the dipping temperature setting is set to 2 ° C. to 5 ° C. in the latter half of the dipping process or in general compared to brands belonging to the “standard” group Sequence to increase in the following range And a step setting means for setting, even if the user stops the pre-soaked prior to increase or decrease cooking of the amount of water, the cooking control means, the step from the cooking sequence stored in the step storage means The rice cooker which cooks rice by controlling the said heating means according to the rice cooking process which the setting means set, and the detection temperature of the said pan temperature detection means. A pan detachably stored in the rice cooker body, a pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a rice control means for driving and controlling the heating means, and a plurality of Process storage means for storing the rice cooking sequence and brand selection means for selecting the rice brand to be cooked before cooking rice (the "standard" group depending on the nature of the rice, such as hard and soft rice brands, The selection of the brand selection means is “standard” in the brand selection means selected from at least three grades of the “harder than standard” group and “softer than standard” group). In the case of brands belonging to the “softer” group, the time for the dipping process is shortened or the dipping temperature setting is lower in the range of 10 ° C. or lower in the whole or first half of the dipping process than the brands belonging to the “standard” group. to set the sequence in which The process setting means includes the process setting means from among the rice cooking sequences stored in the process storage means, even if the user does not increase / decrease the amount of water or pre-soak before cooking. The rice cooker which cooks rice by controlling the said heating means according to the rice cooking process and temperature detected by the said pan temperature detection means . A pan detachably stored in the rice cooker body, a pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a rice control means for driving and controlling the heating means, and a plurality of Process storage means for storing the rice cooking sequence and brand selection means for selecting the rice brand to be cooked before cooking rice (the "standard" group depending on the nature of the rice, such as hard and soft rice brands, The selection of the brand selection means is “standard” in the brand selection means selected from at least three grades of the “harder than standard” group and “softer than standard” group). In the case of brands belonging to the “softer” group and the hardness selection is normal, a sequence in which 70% or more of the soaking process is stopped in a heating state, during which time rice is allowed to naturally absorb water and then soaked at high temperature for a short time. It is set in the process setting means Even if the user does not increase / decrease the amount of water added or pre-immerse before cooking, the rice cooking control means is the rice cooking process set by the process setting means from the rice cooking sequence stored in the process storage means. And the rice cooker which cooks rice by controlling the said heating means according to the detection temperature of the said pan temperature detection means .

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