JP4066748B2 - rice cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice cooker.
[0002]
[Prior art]
Conventionally, as for this kind of rice cooker, the thing of a structure as shown in FIG. 5 is known, for example. Hereinafter, the configuration will be described.
[0003]
As shown in FIG. 5, the rice cooker body 1 has an open upper surface, and detachably accommodates a pot 2 for putting rice and water into the rice cooker body 1. Inside the rice cooker 1, a heating coil 3, which is a heating means for heating the bottom of the pot 2, is disposed near the bottom of the pot. A pan sensor 4 that detects the temperature of the pan 2 is disposed at the center of the heating coil 3. The lid | cover 5 covers the upper surface opening part of the rice cooker main body 1 so that opening and closing is possible.
[0004]
A water tank 7 is provided in parallel with the rice cooker body 1, and tap water is supplied to the water tank 7 through a water supply valve 6. The water stored in the water tank 7 is supplied into the pot 2 by a pump 8 from a water supply nozzle 9 provided above the pot 2. The control means 10 controls the operation of the heating coil 3, the water supply valve 6 and the pump 8.
[0005]
The operation of rice cooking in the above configuration will be described. First, the user puts a predetermined amount of rice into the pan 2 and closes the top surface of the pan 2 with the lid 5. As the rice to be put into the pot 2, rice that does not need washing is used, rice that has been subjected to a polished rice treatment, or rice that has been washed and drained. Then, the control means 10 opens the water supply valve 6 and stores water in the water tank 7. When the water supply valve 6 is closed, the amount of water corresponding to the amount of rice in the pan 2 is stored in the water tank 7.
[0006]
The water stored in the water tank 7 is supplied into the pan 2 by operating the pump 8, and energization of the heating coil 3 is started after this water supply to a temperature slightly lower than the gelatinization start temperature of the rice starch. Water-absorbing process in which water is sucked into rice while maintaining water temperature, cooking process in which pot 2 is boiled, boiling maintaining process in which boiling is maintained until the water in pot 2 runs out, and rice is made into water-absorbing gelatin, remaining on the surface of the rice grain A rice cooking process consisting of a steaming process for absorbing free water into the rice grains and promoting gelatinization is performed.
[0007]
[Problems to be solved by the invention]
However, in such a conventional rice cooker, tap water is simply stored in the water tank 7, and this tap water is directly fed into the pan 2 to cook rice using this tap water. However, the water quality was not optimal for cooking rice. In other words, rice and water are the main ingredients for cooking rice, and water quality is an important factor that affects the taste of rice along with the quality of rice, so the properties of cooked rice such as flavor, hardness, stickiness, and gloss It is widely known that certain types of water can cook rice better than tap water.
[0008]
Depending on the type of ingredients contained in the water, how it affects rice cooking will change, but it is known that there are adverse effects on rice cooking, such as chalk, mold and trihalomethane, while calcium and magnesium. Depending on the concentration, etc. are considered to have a positive effect on cooking.
[0009]
Although these differences are subtle, those who want to eat even a little delicious rice should be able to cook using the optimal water for cooking. That was an important issue.
[0010]
The present invention solves the above-mentioned problems. At least Ca ions and Mg ions are added in an appropriate amount to the water supplied at the time of cooking rice, the maximum effect of improving the taste is exerted, and more delicious rice is cooked by the action of these ions. The purpose is to give.
[0011]
[Means for Solving the Problems]
In order to solve the above-mentioned object, the present invention solves the above-mentioned object. The present invention, in order to solve the above-mentioned object, heats the pot detachably stored in the rice cooker body by the pot heating means, and with respect to the water supplied to the pot. Then, at least Ca ion and Mg ion are added in the form of sulfate hydrate or anhydrous sulfate respectively by the water quality conversion means to increase the ion concentration, and the operation of the pan heating means and the water quality conversion means is controlled by the control means. The control means is configured to increase the concentration of ions in water by the operation of the water quality conversion means so that the concentration of Ca ions and Mg ions is in the range of 3: 1 to 1: 1 by weight. .
[0012]
Thereby, an appropriate amount of at least Ca ions and Mg ions are added to the water to be supplied at the time of cooking rice, the maximum effect of improving the taste is exhibited, and more delicious rice can be cooked by the action of these ions.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 of the present invention is a pot that is detachably housed in a rice cooker body, a pot heating means for heating the pot, and at least Ca ions for water supplied to the pot, A water quality conversion means for adding Mg ions to increase the concentration of the ions; and a control means for controlling the operation of the pan heating means and the water quality conversion means. Ca ions and Mg ions are sulfate hydrate or anhydrous, respectively. The control means is configured to be added in the form of sulfate, and the control means increases the ion concentration in water by the operation of the water quality conversion means so that the concentration of Ca ions and Mg ions is 3: 1 to 1: 1 by weight. It is configured to be in the range, and at least Ca ions and Mg ions are added to the water used for rice cooking to convert it into water suitable for rice cooking, and the ratio of Ca ions to Mg ions is around 2: 1 by weight. That is, by adjusting the range of 3: 1 to 1: 1, the Ca ion taste improvement effect and the Mg ion taste improvement effect are combined, the balance between hardness and stickiness is good, and the physical properties are preferable. You can cook good rice.
[0014]
The invention of claim 2 has the invention described above請Motomeko 1, a water tank for storing water to be supplied into the pot, and a water tank heating means for heating the water in the water tank, water It is constructed to add Mg ions and Ca ions, and the solubility is increased by heating water, so that the dissolution of mineral ions in water can be promoted and the water quality conversion is promoted. can do.
[0015]
【Example】
Embodiments of the present invention will be described below with reference to the drawings.
[0016]
Example 1
As shown in FIGS. 1 and 2, the pot 21 is heated by a pot heating coil 22 that contains rice and water and constitutes a pot heating means. The lid 23 covers the top of the pan 21 so that it can be opened and closed, and a lid sensor 24 for detecting the temperature of the lid portion is attached to the lid 23. The pan sensor 25 detects the temperature of the bottom of the pan 21.
[0017]
Above the rice cooker main body 20, an outlet 26 is provided in the lower portion, and a water supply device 27 is provided with the outlet 26 facing the inside of the pan 21. A water supply valve 28 for supplying water to the water supply device 27 is tap water, It can be connected to water supply sources such as water purifiers and water storage tanks. The water quality conversion means 30 is disposed between the inlet 29 and the outlet 26 of the water supply device 27, and calcium sulfate (CaSO 4) and magnesium sulfate (MgSO 4) are added to the water supplied into the pan 21.
[0018]
The inside of the water quality conversion means 30 is divided into two chambers. One is a concentrated aqueous solution of anhydrous calcium sulfate (CaSO4) or calcium sulfate dihydrate (CaSO4 · 2H2O) (1 mol / L in this embodiment), and the other is A concentrated aqueous solution (1 mol / L in the present embodiment) of anhydrous magnesium sulfate (MgSO4) or magnesium sulfate heptahydrate (MgSO4 · 7H2O) is filled. The required amount is dripped inside.
[0019]
The final amount added to the water supplied into the pan 21 is Ca ion: Mg ion = 3: 1 to 1: 1 (weight ratio), preferably 2: 1, with the highest taste improving effect. The ion concentration for each is a very dilute solution in the range of 5 to 200 ppm, preferably in the range of 20 to 100 ppm.
[0020]
The amount of dripping is adjusted by the control means 31, and the method of pushing out the solution by changing the pressure of the rubber air chamber connected to the water quality conversion means 30, or the method of opening and closing the connecting portion with the water supply device 27 may be used. Good.
[0021]
The control means 31 outputs the lid sensor 25 and the lid sensor according to the control contents of the rice cooking process consisting of the “immersion process”, “cooking process”, “boiling maintenance process”, and “steaming process” stored in the storage means 32 in advance. The output of 24 and the output of the weight sensor 33 are used as inputs, and the heating output of the pan heating coil 22 is controlled, and the operations of the water supply device 27 and the water quality conversion means 30 are controlled. Has been.
[0022]
The pan sensor 25 abuts on the bottom of the pan 21 and not only detects the temperature of the pan 21, but also includes a weight sensor 33 inside, and receives the weight of the pan 21 and the weight of the rice in the pan 21. Is detected. The water supply amount detection means 34 detects the amount of water supplied into the pan 21, and may be configured to detect the water supply amount by measuring the water supply time of the water supply device 27, or rice and water, for example. Alternatively, the amount of water may be detected by calculating a value obtained by subtracting the weight of rice from the total weight.
[0023]
The operation | movement at the time of cooking rice in the said structure is demonstrated. First, the user puts a predetermined amount of rice into the pot 21 stored in the rice cooker body 20, and closes the upper surface of the pot 21 with the lid 23. As the rice to be put into the pot 21, rice that does not need washing is used, or rice that has been subjected to a polished rice treatment is used. Then, the weight sensor 33 detects the amount of rice and the required water supply amount is determined.
[0024]
Subsequently, the control means 31 operates the water quality conversion means 30 to drop a predetermined amount of a concentrated aqueous solution of calcium sulfate and magnesium sulfate, and controls the water supply device 27 to open the water supply valve 28 and the outlet 26, Water is supplied into the pan 21 while diluting the aqueous solution. The time when the water supply valve 28 is closed is the time when the required water supply amount corresponding to the amount of rice in the pan 21 is supplied.
[0025]
After supplying the water, energization of the pot heating coil 22 is started, and a water absorption process for sucking water into the rice while keeping the water temperature at a temperature slightly lower than the gelatinization start temperature of rice starch, and a cooking process for boiling the pot 21 Then, a boiling maintaining process for maintaining boiling until the water in the pot 21 runs out and making the rice into a water-absorbing gelatin, and a steaming process for absorbing free water remaining on the surface of the rice grain into the rice grain and promoting gelatinization are performed.
[0026]
Here, the difference of the influence on the taste by the addition ratio of Ca ion and Mg ion is demonstrated. FIG. 3 relatively shows the balance between the hardness of rice and the strength of stickiness when the addition amount of Ca ions and Mg ions is changed in cooked rice, with 1 being no addition.
[0027]
In FIG. 3, large ◯ marks are obtained by adding 100 ppm Ca ions and 50 ppm Mg ions, small ◯ marks are obtained by adding 20 ppm Ca ions and 10 ppm Mg ions, and Δ marks are 125 ppm Ca ions. Mg ions are added at 25 ppm. Large x marks are those added with 150 ppm Ca ions, small x marks are those added with 30 ppm Ca ions, and □ marks are 25 ppm Ca ions and Mg ions. 125 ppm is added. Large ◇ marks are those with 150 ppm Mg ions added, small ◇ marks are those with 30 ppm Mg ions added, and ● marks are not added.
[0028]
As shown in FIG. 3, Ca ions have the effect of softening the structure of rice, and when added alone, the softening of the surface and the interior of the rice grain is promoted, the whole grain becomes softer, and the amount added becomes softer. Too much, sticky, or weak. Mg ions have the effect of strengthening the surface structure of rice and drawing out viscoelasticity, and when added alone, the rice becomes harder than that, although it increases in stickiness.
[0029]
When both are added at the same time, the action of both influences. When the ratio of one ion is significantly large, the action of the ion is the main, but the Ca ion: Mg ion surrounded by the dotted line is a weight ratio of 3: 1. In the range of ˜1: 1, the surface of the grain is firm, but the inside of the grain is soft and the whole grain is moderately soft and sticky rice.
[0030]
That is, when the Ca ion: Mg ion is in the range of 3: 1 to 1: 1 by weight ratio, the general preference of the Japanese (feeling that the rice that is sticky compared to the hardness is good taste) Well-matched rice is obtained.
[0031]
In other words, it is soft enough to the inside of the grain of rice, but it is not too soft and sticky, and does not lose any strain, and can cook rice with moderate stickiness and elasticity. Furthermore, when comparing various anion salts, the effect of improving the taste of Ca ions and Mg ions is most exhibited in the case of sulfates. Moreover, about the density | concentration, when it is the range of 5-200 ppm about each of Ca ion and Mg ion, the performance of rice cooking is good, and when it is 20-100 ppm especially, it is favorable.
[0032]
In addition, about the pan heating means, although it was set as the structure by the electromagnetic induction heating system in a present Example, various heater systems and gas systems may be used.
[0033]
(Example 2)
As shown in FIG. 4, the water tank 35 is disposed above the rice cooker body 20, and an outlet 36 is provided at the lower portion of the water tank 35. A water supply device 27 is connected to the outlet 36, and the outlet 26 faces the pot 21. A water quality conversion means 37 is arranged in the vicinity of the outlet 36 inside the water tank 35, and the water quality conversion means 37 is filled with magnesium carbonate (MgCO 3) and coral sand whose main component is calcium carbonate.
[0034]
The water circulation means 38 circulates the water in the water tank 35 through a circulation path that switches the flow path after passing through the outlet 36 of the water tank 35 via the water quality conversion means 37 and returns to the water tank again. The water in the water tank 35 is passed through the tank 37 many times to promote dissolution of Ca ions and Mg ions in the water.
[0035]
A heater which is a water tank heating means 39 is disposed on the outer bottom of the water tank 35, and a water tank temperature detecting means 40 for detecting the temperature of the water tank is disposed on the upper side of the water tank 35. The water tank heating means 39 receives the output of the water tank temperature detection means 40 as an input, compares the water tank temperature set by the control means 31 with the detected water tank temperature, and performs heating and heating stop.
[0036]
The water supply amount detection means 41 detects the amount of water supplied into the pot 21 and may be configured to detect the water supply amount by measuring the water supply time of the water supply device 27, or rice and water, for example. The amount of water may be detected by calculating a value obtained by subtracting the weight of rice from the total weight of the water, or a water level sensor (not shown) for detecting the water level in the water tank 35 is provided. It is good also as a structure which detects the amount of water supply from a detection water level.
[0037]
The control means 42 outputs the output of the weight sensor 33 and the pot sensor in accordance with the control details of the rice cooking process consisting of the “immersion process”, “cooking process”, “boiling maintenance process”, and “steaming process” stored in the storage means 32 in advance. 25, and the output of the lid sensor 24 are used as inputs to control the heating output of the pan heating means 22, and the operation of the water supply device 27, water quality conversion means 37, water circulation means 38, and water tank heating means 39 is controlled. Usually, it is built in a microcomputer. Other configurations are the same as those of the first embodiment, and the same reference numerals are given and description thereof is omitted.
[0038]
The operation | movement at the time of cooking rice in the said structure is demonstrated. First, a predetermined amount of rice is accommodated in a pot 21 placed on the rice cooker body 20 by the user, and the upper surface of the pot 21 is closed with a lid 23. As the rice to be stored in the pot 21, rice that does not need to be washed or rice that has been subjected to a polished rice treatment is used. Then, the weight sensor 33 detects the amount of rice and the required water supply amount is determined.
[0039]
Subsequently, the control means 42 controls the water tank heating means 39 to heat the water in the water tank 35 to a predetermined temperature, for example, 40 ° C. Further, the outlet of the outflow port 36 of the water tank 35 is switched to a circulation path to control the water circulation means 38, and the water in the water tank 35 is repeatedly circulated via the water quality conversion means 37.
[0040]
Thereby, the water quality conversion means 37 uses the phenomenon that mineral ions are eluted from the coral sand and magnesium carbonate (MgCO 3) whose main component is calcium carbonate filled in advance into the water in the water tank 35. The water in the water 35 is promoted to solubilize Ca ions and Mg ions, and after completion, the outlet 36 of the water tank 35 is switched to the water supply device 27 again.
[0041]
Thereafter, the water supply device 27 is operated to supply water with added Ca ions and Mg ions into the pot 21. The closing point of the outlet 36 of the water tank 35 is a point in time when the necessary water supply amount corresponding to the amount of rice in the pan 21 is supplied. After this water supply, the energization of the pot heating means 22 of the rice cooker body is started, and the inside of the pot 21 is boiled, a water absorption process for sucking water into the rice while keeping the water temperature at a temperature slightly lower than the gelatinization start temperature of rice starch. A cooking process that consists of a boiling process that maintains boiling until the water in the pan is exhausted, a boiling maintenance process that makes the rice into water-absorbing gelatin, and a steaming process that absorbs free water remaining on the surface of the rice grain into the rice grain and promotes gelatinization Do.
[0042]
Here, the effects of adding Ca ions and Mg ions are the same as those described in the first embodiment, and thus the description thereof is omitted.
[0043]
As in the first embodiment, the pot heating means 22 is not limited to the electromagnetic induction heating method, and may be various heater methods or gas methods. Moreover, the water tank 35 may be provided with a water purifying function, and the effect of water quality conversion can be exhibited more than equivalent to the present embodiment. Further, the weight sensor 33 may be eliminated from the present embodiment, and a rice quantity input means for inputting the rice quantity from the outside may be provided instead.
[0044]
【The invention's effect】
As described above, according to the first aspect of the present invention, the quality of the water supplied into the pan is converted to water quality by adding at least Ca ions and Mg ions by the water quality conversion means. Since the operation of the water quality conversion means is controlled so that the concentration is in the range of 3: 1 to 1: 1 by weight, the balance between hardness and stickiness is a combination of the Ca ion taste improvement effect and the Mg ion taste improvement effect. However, it is possible to cook rice with better taste and better physical properties.
[0045]
Further, according to the invention described in claim 2 , since the heating of the water supplied to the pan and the addition of Mg ions and Ca ions are performed, the solubility is increased by heating the water, so that the mineral ions to the water Can be promoted, and water quality conversion can be promoted.
[Brief description of the drawings]
FIG. 1 is a block diagram of a rice cooker according to a first embodiment of the present invention. FIG. 2 is a cross-sectional view of the rice cooker. FIG. 3 is when the addition amount of Ca ions and Mg ions is changed in the rice cooker. Figure showing relative balance of hardness and stickiness of rice [Fig. 4] Block diagram of rice cooker of second embodiment of the present invention [Fig. 5] Cross section of conventional rice cooker Explanation】
20 Rice cooker body 21 Pot 22 Pot heating means 27 Water supply device 30 Water quality conversion means 31 Control means

Claims (2)

  A pan that is detachably stored in the rice cooker body, a pan heating means for heating the pan, and at least Ca ions and Mg ions are added to the water supplied to the pan to increase the concentration of the ions. A water quality conversion means, and a pan heating means, a control means for controlling the operation of the water quality conversion means, Ca ions and Mg ions are configured to be added in the form of sulfate hydrate or anhydrous sulfate, respectively. The control means operates the water quality conversion means so that the concentration of Ca ions and Mg ions is within a range of 3: 1 to 1: 1 by increasing the ion concentration in the water by the operation of the water quality conversion means. Controlled rice cooker. A water tank for storing water to be supplied into the pot, and a water tank heating means for heating the water in the water tank, water heating and Mg ions,請Motomeko 1 configured to perform an addition of Ca ions Rice cooker as described in.

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