JP4684329B2 - Electric rice cooker and rice cooking method - Google Patents

Description

  The present invention relates to a cooker, and more particularly to a cooker that escapes only excess steam to the outside while effectively returning a spilled component containing a savory component of an object to be cooked during cooking.

  A cooker, for example, a rice cooker, is a rice cooker in which a cooked rice consisting of rice and water is put into a container, and the cooked rice in the container is heated and cooked. In order to cook the rice to be cooked while increasing the pressure inside the container, the temperature inside the container is high and the internal pressure is high.

  2. Description of the Related Art Conventionally, a rice cooker has been provided with a steam discharge unit in order to release steam generated during the cooking process of rice to the outside. During this heating process, the inside of the container boils and sticky paste-like juice is generated from the cooked rice. This soup is a umami component called a rice ball and is a starch film from which stickiness and sweetness are drawn, but this rice ball rises with boiling and may be discharged to the outside together with steam. Such a phenomenon occurs not only in the case of cooking rice but also in the case of cooking various materials.

  Therefore, by providing a storage tank that stores the spilled component typified by such a rice pad (hereinafter sometimes referred to simply as “rice pad”), the situation where the rice pad spills outside the lid is prevented. In addition, a rice cooker has come out that can discharge only the excess steam and return the rice balls stored in the storage tank to the inside of the pan by a negative pressure after the heating process.

  For example, FIG. 9 has shown the fragmentary sectional view of the cover body of the rice cooker showing the spill-out prevention structure of the rice cooker described in the following patent document 1. FIG.

  As shown in FIG. 9, in the structure for preventing spillage of the rice cooker 100 that prevents spillage to the outside by the steam discharge path formed in the lid body 101, the steam discharge path is formed in the inner surface of the lid body 101. The steam hole 102 and the return hole 103, the upper guide cylinder 104 for guiding the steam and the intrusion entering through the steam hole 102 and the return path 103 upward, and the upper guide cylinder A lower guide tube portion 105 that is positioned on the outer periphery of the portion 104 and guides the steam and the tongue that move up the upper guide tube portion 104 further downward, and a steam discharge formed in the outer wall portion 106 of the lid 101 A hole passage 107 and a steam passage chamber 108 formed on the outer periphery of the upper guide tube portion 104 and guiding the steam guided by the lower guide tube portion 105 to the steam discharge hole 107, and To form the opening 109 in the side wall of the inner cylinder portion 104, configuration in which the rib 110 which is inclined from the opening portion 109 with respect to the normal direction of the upper guide tube section 104 is shown.

  According to this configuration, most of the steam and rice bowl generated inside ascend the upper guide cylinder section 104 via the steam hole 102 and the toroid return hole 103, and the upper guide cylinder section 104 by the lower guide cylinder section 105. Descent outside. Further, a part of the steam generated inside blows outward through an opening formed in the upper guide tube portion 104 and travels in the circumferential direction while being guided by the rib 110. The steam traveling in the circumferential direction collides with a screw that descends outward of the upper guide cylinder portion 104 and is disturbed to reduce the bubble diameter and rotate in the circumferential direction in the steam passage chamber 108. Thus, discharge from the steam discharge hole 107 can be prevented.

  Moreover, FIG. 10 has shown the longitudinal cross-sectional view of the rice cooker disclosed by the following patent document 2. FIG.

  The rice cooker shown to Fig.10 (a) is the rice cooker main body 201 which accommodates an inner pot, the lid body 202 which opens and closes the opening part of this rice cooker main body 201, and the low and low price accommodated in the said rice cooker main body 201 A steam port unit 205 that is detachably attached to a cylindrical inner pot 203, a heating means that heats the inner pot 203, and a communication hole 204 that communicates with the inner pot 203 provided in the lid 202. As shown in FIG. 10B, the steam port unit 205 includes a lower case 206, an upper case 207 fitted to the lower case 206, and a shaft that freely opens and closes the upper case 207 and the lower case 206. A hinge part 208 that is supported, a locking piece 209b having a locking projection 209a, a rotating shaft 210 that rotatably supports the locking piece 209b, and the locking when the upper case 207 is pressed from above. Sudden A locking mechanism 212 for engaging the lower case 206 and the upper case 207 so as to face the hinge portion 208, and in the vicinity of the lower locking mechanism 212. And a protrusion to be inserted into the communication hole 204 of the lid 202.

This rice cooker has a reservoir recess 213 in which a bowl formed on the rear side of the guide tube is accumulated in the connecting portion, which is formed at the tip of the lower case 206 which is inclined and the bottom of the lower case 206 is inclined. Has been. An opening 214 is provided at the bottom of the reservoir recess 213, and a plurality of screw return holes 215 communicating with the inner pot 203 through the steam port unit 205 and the steam hole 202 a ₁ of the inner lid 202 a are provided at the peripheral edge thereof. The general return hole 215 is opened and closed by an opening / closing valve 216 provided in the opening 214 so as to be vertically movable. After the heating process, when the heating is stopped and the internal pressure in the inner hook 203 is lowered, the on-off valve 216 descends due to its own weight and the weight of the tongue, and opens the return hole 215.

As a result, the rice cake collected in the accumulation recess 213 falls into the inner hook 203 from the rice return hole 215 through the vapor hole provided in the inner lid. When the rice ball returns to the rice in the inner pot 203, the delicious ingredients contained in the rice ball are given to the rice, so that it is possible to cook a delicious and sticky rice.
JP 11-18930 A (paragraphs [0010] and [0011]) Japanese Patent No. 3820541 (paragraphs [0010], [0017], [0032], FIG. 3)

  According to the rice cookers described in Patent Documents 1 and 2, the stored rice balls are returned to the inside of the rice cooker through the rice return holes (holes), and the umami components are attached to the surface of the rice. Can be made.

  However, in these rice cookers, the return hole is limited to a predetermined range, and the rice cooker has fallen to one point of the cooked rice without spreading over the cooked rice. Therefore, the portion including the umami component of the cooked rice and the moisture content were uneven between the portion provided with the return hole and the portion not provided.

  The present invention has been made in order to solve such problems, and the object of the present invention is to effectively return a rice ball or the like generated from a food item during cooking into a container in which the food item is placed. It is possible to provide a more hygienic cooker.

In order to solve the above-mentioned problem, the invention according to claim 1 of the present application includes a container into which an object to be cooked is charged, an opening in which the container is accommodated, and a heating means for heating the object to be cooked in the container. A cooker body having a lid and a lid that is pivotally supported on one side of the cooker body and covers the opening, wherein the lid includes an inner lid that closes the container. An outer lid that closes the entire opening, the inner lid is provided with a solenoid valve and a negative pressure valve, and the outer lid is provided with a storage tank for storing a spilled component. A bottomed tray having a predetermined depth and having a receiving portion formed on the top surface of the bottom portion and a dispersion hole formed in a distributed manner on the bottom portion is attached to the bottom surface of the bottom plate. A member is attached.

In addition, the invention according to claim 2 of the present application is the pressure rice cooker according to claim 1, wherein water droplets of steam generated from the food to be cooked remain in the tray, and the sealing member includes the lid The water droplets are prevented from flowing out of the tray by opening and closing the body.

Moreover, the invention which concerns on Claim 3 of this application is a pressure type rice cooker of Claim 1, In the said saucer, the rice bowl which generate | occur | produces from the said to-be-cooked remains, and the said sealing member is the said cover body. The open / close operation prevents the rice ball from flowing out of the tray.

Moreover, the invention which concerns on Claim 4 of this application is a pressure type rice cooker in any one of Claim 1 to 3. The attachment part for attaching the said saucer to the said inner cover is provided in the outer periphery of the said saucer. The seal member is provided at least inside the attachment portion on the hinge mechanism side that pivotally supports the lid on the cooker body.

  According to invention of Claim 1, the bottomed saucer which has a predetermined depth is attached to the inner lid of the cover body of a cooking appliance main body, The receiving part and bottom part which were formed in the bottom upper surface in this saucer Dispersion holes formed by being dispersed in are formed. For this reason, after receiving `` Oneba, '' which is the source of umami and deliciousness in the rice cooking process, and water droplets of steam at the receiving part, it is dispersed in a shower shape through a plurality of dispersion holes and almost the surface of the object to be cooked It can be returned to the whole area. And since the seal member is attached to the inner surface of the saucer, it is possible to prevent the toss etc. from flowing out of the saucer when the lid is opened, and the old toys accumulate in the hard-to-clean parts of the cooker and are unsanitary Can be prevented.

  According to the invention of claim 2, since it is possible to prevent the steam droplets generated from the cooking object from flowing out of the tray when the lid is opened, old water droplets accumulate in a portion of the cooking device which is difficult to clean, so that it is unsanitary. Can be prevented.

  According to the invention of claim 3, since it is possible to prevent the beak generated from the cooking object from flowing out of the saucer when the lid is opened, the old beak accumulates in the hard-to-clean portion of the cooker and is unsanitary. Can be prevented.

  According to the invention of claim 4, the seal member is provided at least inside the attachment portion on the hinge mechanism side that pivotally supports the lid body on the cooker body. For this reason, it is possible to effectively prevent a rice ball or the like from entering the gap of the mounting portion of the tray provided on the hinge mechanism side when the lid is opened.

  Hereinafter, the best embodiment of the present invention will be described with reference to the drawings. However, the embodiment shown below exemplifies a cooking device for embodying the technical idea of the present invention, and is not intended to identify the present invention as this cooking device, and claims Other embodiments within the scope are equally applicable.

  FIG. 1 is a longitudinal sectional view of a cooking device according to an embodiment of the present invention. FIG. 2 is a view showing an embodiment of a rice bowl tray attached to the cooking device of FIG. 1, FIG. 2 (a) is a front view, FIG. 2 (b) is a plan view, and FIG. A bottom view and FIG.2 (d) are sectional views on the AA line of FIG.2 (b). FIG. 3 is a view showing still another embodiment of a rice bowl receiving tray attached to the cooking device of FIG. 1, FIG. 3 (a) is a front view, FIG. 3 (b) is a plan view, and FIG. ) Is a bottom view, and FIG. 3D is a cross-sectional view taken along the line BB of FIG. 3B. FIG. 4 is a view showing a cooking device according to another embodiment of the present invention, FIG. 4 (a) is a longitudinal sectional view of the cooking device, and FIG. 4 (b) is attached to the cooking device of FIG. 4 (a). FIG. FIG. 5 is a view showing a cooking device according to still another embodiment of the present invention, FIG. 5 (a) is a longitudinal sectional view of the cooking device, and FIG. 5 (b) is a cooking device of FIG. 5 (a). FIG. 5 (c) is a plan view of the attached rice bowl receiving tray.

  Hereinafter, a rice cooker will be described as an example of a cooker.

  As shown in FIG. 1 and FIG. 2, the rice cooker 1 has a pan 7 into which the rice to be cooked is put, an opening in which the pan 7 is accommodated in the upper portion, and the pot 7 inside to heat the cooked rice. A rice cooker main body (hereinafter referred to as a main body) 2 having a heating means 5 for heating, an upper lid 10 that is pivotally supported on one side of the main body 2 to cover the opening and lock in a closed state, and the upper lid 10 is attached. A solenoid valve 13 as a pressure valve for adjusting the internal pressure in the pan 7, a pressure valve opening mechanism 18 for controlling the solenoid valve 13, and a display operation unit 30 for displaying and selecting various rice cooking menus. A water absorption step of controlling the heating means 5 and the pressure valve opening mechanism 18 based on the cooked rice menu to heat the cooked food in the pan 7 to a predetermined temperature and to absorb a predetermined amount of moisture into the cooked rice over a predetermined time. , Heat up the water to be cooked until the water is boiled Rising heating step, boiling maintained step of maintaining the object to be rice was in boiling state, the control unit 31 sequentially executes the rice was cook by steam steaming step after the boiling step of maintaining, in being configured.

  Hereinafter, the structure of the rice cooker and the control device will be described.

  The main body 2 includes a bottomed box-shaped outer case 3 and an inner case 4 accommodated in the outer case 3, and a gap is formed between the outer case 3 and the inner case 4, and a control device is formed in the gap. A control circuit board or the like (not shown) is provided. The inner case 4 is provided with heating means 5 having a bottom heater 5a and a side heater 5b on the bottom 4a and side 4b, respectively, and a pan bottom temperature sensor 6 comprising a thermistor for detecting the pan bottom temperature on the bottom 4a. . An electromagnetic induction coil wound in an annular shape is used for the bottom heater 5a on the bottom 4a side.

  Moreover, as shown in FIG. 1, the main body 2 is provided with a display operation unit 30 including a display panel for displaying various rice cooking menus and operation buttons for selecting the rice cooking menu.

  As shown in FIG. 1, the pan 7 is composed of a relatively deep bottom container into which a predetermined amount of cooked rice made of water and rice is put, and is formed of a clad material of aluminum and stainless steel. It is installed inside.

  As shown in FIG. 1, the upper lid 10 includes an inner lid 11 that closes the opening of the pan 7, an outer lid 12 that closes the entire opening of the main body 2, and the like. One side of the upper lid 10 is pivotally supported by the main body 2 by a hinge mechanism h, and the other side is locked to a locking portion of the main body by a lid locking mechanism 20.

  A rice bowl 8 is attached to the inner lid 11 and receives an umami component, called a rice bowl, generated from the cooked rice in the boiling maintenance process (more precisely, water droplets of steam are received). However, in this specification, it may be simply referred to as “benefit”.) As shown in FIG. 2, the tray 8 forms a receiving portion 8 a at the center of the upper surface side of the bottom of the circular tray 8, and the storage tank 40, which will be described later, or between the inner lid 11 and the outer lid 12. You can accept a bean that exists in space. At any position on the bottom of the rice bowl, a rice bowl dispersion hole 8b is formed for effectively returning the rice cake present in the glass tray 8, such as the rice bowl receiving portion 8a. A guide groove 8c is formed between the receptacle receiving portion 8a and the optional toy dispersion hole 8b for guiding the towel received by the receptacle receiving portion 8a to the dispersion hole 8b more securely. Yes. As a result, the rice bowl does not spread unnecessarily at the bottom of the tray 8 but falls into the pan 7 through the dispersion hole 8b through the guide groove 8c. The guide groove 8c is inclined gradually from the periphery of the dispersion hole 8b toward the dispersion hole 8b, and the guide groove is likely to fall.

  Further, as shown in FIG. 3, a rib 8e having a predetermined size can be formed around any desired dispersion hole 8b. The rib 8e is configured to guide the screw collected in the receiving portion 8a to be surely dropped into the dispersion hole 8b in the same manner or in combination with the guide groove 8c. That is, in the tray 8 shown in FIG. 3, the ribs 8e formed so as to surround the generally dispersed holes 8b formed on the inner peripheral side of the tray 8 are dispersed with the same effect as the guide grooves 8c. It is collected in the hole 8b. Further, a guide groove 8c is formed between each of the screw dispersion holes 8b formed on the outer peripheral side of the tray 8, and the rib 8e extending to the outer peripheral side guides the screw into the guide groove 8c, so that If combined, it can be dropped into the dispersion hole 8b. As a result, the rice cake does not remain in the tray 8 and falls through the side wall of the rib 8e and the guide groove 8c into the pan 7 through the dispersion hole 8b.

  A hook-shaped attachment portion 8d is formed on the upper portion of the side wall of the saucer 8, and the saucer 8 is attached to the inner lid 11 with screws, nails or the like through the attachment portion 8d.

  Further, as shown in FIG. 4, the tray 8 can also be provided with a seal packing 9 on the inner peripheral surface inside the mounting portion 8 d to the inner lid 11. That is, when the upper lid 10 is opened after the rice cooking process is finished, the upper lid 10 is pivotally supported by the main body 2 by the hinge mechanism h, so that the steam of the rice cake adhering to the inner lid 11 is cooled to become water drops or a saucer. 8 will flow toward the hinge mechanism h as the upper lid 10 rotates, but this will cause old screws to enter the gaps in the mounting portion 8d and become difficult to clean. There was a case where the rice balls accumulated and became unsanitary. Since the space between the mounting portion 8d is liquid-tightly sealed by the seal packing 9, it is possible to prevent the above-described situation due to the screw entering the gap of the mounting portion 8d.

  As shown in FIG. 5, the tray 8 has a mounting portion to the inner lid 11 formed in a notch shape, and the inner portion 11 is attached via a mounting column 8f that can be attached and detached by rotating the mounting portion 8d ′. If it is to be attached to the lid, the pan can be easily removed during cleaning, which facilitates cleaning and contributes to hygiene.

  As shown in FIG. 1, the inner lid 11 is also provided with a solenoid valve 13 and a pressure valve opening mechanism 18 that opens the solenoid valve 13. The solenoid valve 13 regulates the movement of the valve seat 13b in which a valve hole 13a having a predetermined diameter is formed, a metal ball 13c placed on the valve seat 13b so as to close the valve hole 13a, and the movement of the ball 13c. By doing so, it is comprised with the cover 13d which hold | maintains the ball | bowl 13c on the valve seat 13b. The pressure valve opening mechanism 18 includes a cylinder around which an electromagnetic coil is wound, a plunger that moves the ball 13c in and out of the cylinder by excitation of the electromagnetic coil, an operating rod attached to the tip of the plunger, a cylinder And a spring provided between one end of the actuator and the operating rod.

  The pressure valve opening mechanism 18 is controlled by a control device (not shown). That is, based on a command from a control device (not shown), when the electromagnetic coil is excited, the plunger jumps out of the cylinder and collides with the ball 13c, pushing the ball 13c in a predetermined direction. By this extrusion, the ball 13c moves on the valve hole 13a and forcibly opens the valve hole 13a. Further, in this open state, when the excitation to the electromagnetic coil is stopped, the plunger is pulled into the cylinder by the biasing force of the spring, and this pulling eliminates the force that pushes the ball 13c in the predetermined direction. The ball 13c is retracted in the direction opposite to the predetermined direction, the ball 13c returns to the valve hole 13a, and the valve hole 13a is closed by the ball 13c.

  The outer lid 12 is provided with a steam port 41 that communicates between the inner lid 11 and a steam hole 43 provided in the outer lid 12. In addition, the inner lid 11 is provided with a safety valve 44 for releasing the pressure in the pan 7 to the outside through the steam port 41 when the pressure of the steam in the pan 7 rises to an abnormal pressure higher than a predetermined pressure. It has been. Here, the steam generated in the rice cooking process is released from the steam port 41 toward the steam hole 43. Even in this case, the taste of the cooked rice is the storage tank 40 formed below the steam port. 1 or in the space between the inner lid 11 and the outer lid 12, and these screws flow in the direction of the arrow shown in FIG. If it falls to 8, and further passes along the saucer 8, it will fall from the dispersion | distribution hole 8b, and will be returned to the to-be-cooked rice in a pan. Further, a steam temperature sensor (not shown) is attached to the inner lid 11.

  The control device includes hardware including a circuit board on which a CPU, a ROM, a RAM, and the like are mounted, and is connected to a menu key, a start key, a reservation key, a pan bottom temperature sensor, and a steam sensor, respectively. A signal is input to the CPU. The CPU is connected to a timer for measuring a predetermined time, a rice cooking menu detection means, a ROM, and a RAM. The CPU controls a heating control means, a display panel control means, a pressure control means for controlling the heating means, the display panel and the solenoid valve. Valve opening mechanism control means is executed.

  Next, the rice cooking process by the rice cooking menu of this rice cooker is demonstrated with reference to the characteristic view of FIG. 6, and the flowchart of FIG. 7, FIG. In addition, although various rice cooking menus are displayed on a display panel, below, white rice and a standard rice cooking menu are demonstrated.

First, in step S <b> 101, the rice cooker 1 is placed in a closed state by storing the pot 7 in which a predetermined amount of water and white rice are charged by the user in the inner case 4 and closing the upper lid 10. Next, in step S102, the rice cooking menu is selected by the operation of the display operation unit 30, and rice cooking is started. When the operation of the rice cooker 1 starts, in step S103, an operating member (not shown) is operated to hit or push the locking member 22 to lock the locking claw 23 ₁ to the locking portion 4c of the main body 2. Thus, the upper lid 10 is locked. When locked, a high frequency current is applied to the bottom heater 5a attached to the outer bottom wall of the inner case 4 in step S104, an eddy current is generated in the pan 7, and the pan 7 generates heat, and is attached to the outer wall. The pan 7 is heated by the side heater 5b, and heating of the cooked rice is started.

  Next, the pressure valve opening mechanism 18 is operated by the control device to move the ball 13c, the solenoid valve 13 is opened in step S105, and the water absorption process I is executed in step S106. When execution of this water absorption process I is started, a water absorption timer (not shown) starts measuring the water absorption time T1 in step S107, and then in step 108, the pot bottom temperature K1 is measured by the pot bottom temperature sensor 6. The measurement of the pan bottom temperature K1 is performed until a predetermined temperature is reached, and when it is confirmed in step S109 that the pan bottom temperature has reached a predetermined value, for example, 55 ° C., the bottom heater 5a and the side heater 5b are controlled by the control device in step S110. The water absorption time is measured while controlling the heating amount of the heating means 5 to keep the cooked rice at a predetermined temperature. This water absorption process I is continued for a predetermined water absorption time T1, for example, 10 minutes.

  When a predetermined water absorption time T1 (10 minutes) elapses in step S111, the process proceeds to step S112 and proceeds to the start-up heating process II. In the start-up heating process II, the heating means 5 such as the bottom heater a and the side heater 5b are fully heated (full power heating) so that the boiling state is reached in a short time, and the pressure valve opening mechanism 18 is controlled by the control device. The solenoid valve 13 is closed by the ball 13c by operating and pulling back the plunger (not shown). That is, in step S113, the ball 13c rolls on the valve hole 13a by its own weight, closes the valve hole 13a, and the solenoid valve 13 is closed. In this state, the pressure in the pan 7 is increased until the pressure rises to a pressure value at which the ball 13c can be pushed up through the valve hole 13a. Therefore, the pressure of the steam in the pan 7 at this time can be appropriately adjusted by setting the weight of the ball 13c and the size of the valve hole 13a.

  In the start-up heating process II, in step S114, the steam temperature K2 is measured by a steam temperature sensor (not shown). And when this steam temperature K2 reaches predetermined temperature, for example, 75 degreeC in step S115, it will become the temperature which a to-be-cooked rice causes a boiling phenomenon, and the start-up heating process II is complete | finished. The pressure in the pan 7 at this time is controlled by the solenoid valve 13 and becomes a predetermined pressure equal to or higher than the atmospheric pressure, for example, about 1.2 atm. And as shown in FIG. 8, the boiling maintenance process III is started in step S116.

  If it transfers to the boiling maintenance process III, the pressure in the pan 7 will become a predetermined pressure more than atmospheric pressure, for example, about 1.2 atmospheres, and a to-be-cooked rice will boil at the saturation temperature corresponding to this pressure.

  In addition, when the boiling maintenance process III is entered, the solenoid valve 13 is opened by moving the ball 13c by operating the pressure valve opening mechanism 18 immediately by the control device in step S117. In this opening operation, heating of the heating means 5 is stopped in step S118, and the forced opening operation of the solenoid valve 13 is continued for a predetermined time, for example, 4 seconds in step S119. The forced opening operation of the solenoid valve 13 reduces the pressure in the pan 7 to near atmospheric pressure.

  Thus, in the boiling maintenance process III, when the pressure in the pan 7 is reduced from the predetermined boiling pressure (about 1.2 atm) to near atmospheric pressure at once, the inside of the pan 7 becomes a severe bumping state. In this bumping state, bubbles are generated in the pan, and the cooked rice is stirred by the bubbles. As a result, the cooked rice is heated uniformly and cooked.

  The predetermined time for forcibly opening the solenoid valve 13 is set to a time (that is, about 4 seconds) such that the pressure in the pan 7 returns to approximately atmospheric pressure by the first forcible opening operation of the solenoid valve 13. . By setting the time for forcibly opening the solenoid valve 13 to the atmospheric pressure in this way, the maximum stirring energy can be obtained. Further, after the solenoid valve 13 is forcibly opened for the predetermined time (4 seconds), the pressure valve opening mechanism 18 is operated in step S120 to close the solenoid valve again. In step S121, the heating means is heated for a predetermined time. Restart the heating of the pan 7 by 5. In addition, this heating time (for example, 28 seconds) is time required for the pressure in the pan 7 to recover to the above-mentioned predetermined pressure (about 1.2 atmospheres). This time is obtained experimentally in advance. If it is determined in step S122 that the predetermined heating time has elapsed, the process proceeds to step S123.

  In step S123, the forced opening of the solenoid valve 13 by the pressure valve opening mechanism is repeated a plurality of times, for example, six times. In addition, as time passes in the boiling process shown to S121 and S122, the amount of residual water in the pan 7 reduces, a pressure fluctuation range becomes small, and a bumping phenomenon becomes weak. For this reason, the forced opening of the solenoid valve 13 is effective when concentrated in the initial stage of the boiling maintenance process III.

  When the operation of opening the solenoid valve 13 a plurality of times is finished, the forcible opening of the solenoid valve 13 by the pressure valve opening mechanism 18 is stopped in step S124, and the solenoid valve 13 is closed. At this time, if the rice balls collected in the storage tank 40 fall on the rice receptacle receiving portion 8a as the pressure in the pan 7 is reduced, they will be uniformly dispersed (reduced) to the cooked rice through the dispersion holes 8b. . And the boiling state by the heating means 5 is continued in step S125, and the pan bottom temperature K3 is measured in step S126. Then, when the pan bottom temperature K3 reaches a predetermined temperature, for example, 130 ° C. in step S127, it is determined that the water in the pan 7 has been drowned and the forced dry-up has been completed, so the heating operation by the heating means 5 is stopped in step S128. The

  Subsequently, the steaming process IV is started. In step S129, the steaming process 1 is first started, and the steaming time T2 is started. In step S130, when a predetermined steaming time T2 elapses for a predetermined time, for example, 4 minutes, the solenoid valve 13 is forcibly opened by the pressure valve opening mechanism 18 in step S131, and the process proceeds to the additional cooking process. If it enters into this additional cooking process, while the pan 7 will be reheated by the heating means 5 and the water adhering to the surface of rice will be evaporated, the additional cooking (reheating) time T3 will be measured in step S132. By this additional cooking, rice balls attached to the surface of the cooked rice reach the center and bottom of the cooked rice in the pan 7, so that the umami spreads over the whole and effective rice balls can be dispersed. And if predetermined | prescribed additional cooking time T3, for example, 3 minutes, passes in step S133, the heating operation by the heating means 5 will be stopped, it will transfer to 2 steps of steaming, and the steaming time T4 will be timed in step S134. Then, when the steaming time T4 elapses for a predetermined time, for example, 5 minutes in step S135, rice cooking is terminated in step S136, the process is shifted to the heat retaining process in step S137, and the standard rice cooking process is terminated.

  In this embodiment, the pressure valve opening mechanism 18 is also used as the driving means for driving the operating member. However, a driving mechanism for driving the operating member may be provided separately.

FIG. 1 is a longitudinal sectional view of a cooking device according to an embodiment of the present invention cut at a central portion. FIG. 2 is a view showing a rice bowl tray attached to the cooking device of FIG. 1, FIG. 2 (a) is a front view, FIG. 2 (b) is a plan view, FIG. 2 (c) is a bottom view, FIG. 2 (d) is a view of FIG. 2 (b) cut along line AA. FIG. 3 is a view showing a rice bowl according to another embodiment of the present invention, FIG. 3 (a) is a front view, FIG. 3 (b) is a plan view, FIG. 3 (c) is a bottom view, FIG. 3 (d) is a view obtained by cutting FIG. 3 (b) along the line BB. FIG. 4 is a view showing a cooking device according to still another embodiment of the present invention, FIG. 4 (a) is a longitudinal sectional view cut at the center, and FIG. 4 (b) is the cooking of FIG. 4 (a). It is a top view of the rice bowl saucer attached to the vessel. FIG. 5 is a view showing a cooking device according to still another embodiment of the present invention, FIG. 5 (a) is a longitudinal sectional view cut at the center, and FIG. 5 (b) is a cooking of FIG. 5 (a). FIG. 5 (c) is a plan view of a bottom receiving tray attached to the container. FIG. 6 is a characteristic diagram showing a temperature-pressure relationship in the rice cooking process. FIG. 7 is a cooking rice flowchart. FIG. 8 is a rice cooking flowchart following FIG. FIG. 9 is a partial longitudinal sectional view of a conventional pressure cooker. FIG. 10 shows another conventional pressure cooker, FIG. 10 (a) is a longitudinal sectional view, and FIG. 10 (b) is an enlarged sectional view of a steam port unit.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice cooker 2 Main body 3 External case 4 Internal case 5a Bottom heater 5b Side heater 6 Pan bottom temperature sensor 7 Pan 8 Receptacle 8a Stick receiving part 8b Stick dispersion hole 8c Guide groove 8d Mounting part 9 Seal packing 10 Lid 11 Inner lid DESCRIPTION OF SYMBOLS 12 Outer lid 13 Solenoid valve 18 Pressure valve release mechanism 20 Lid body locking mechanism 22 Locking member 23 Release button 30 Display operation part 40 Storage tank 41 Steam port 42 Negative pressure valve 43 Steam hole

Claims (4)

A cooker body having a container into which an object to be cooked is charged, an opening in which the container is accommodated, and a heating means for heating the object to be cooked in the container, and pivotally supported on one side of the cooker body A pressure rice cooker comprising a lid that covers the opening, wherein the lid comprises an inner lid that closes the container, and an outer lid that closes the entire opening,
The inner lid is provided with a solenoid valve and a negative pressure valve, the outer lid is provided with a storage tank for storing a spilled component, the lower surface of the inner lid has a predetermined depth, and the bottom upper surface A pressure-type rice cooker characterized in that a bottomed saucer having a receiving portion formed on the bottom and a dispersion hole formed dispersed on the bottom is attached, and a seal member is attached to the inner surface of the saucer . . 2. The steam drop generated from the cooking object remains on the saucer, and the sealing member prevents the water drop from flowing out of the saucer by opening and closing the lid. The pressure-type rice cooker as described in. 2. The rice bowl generated from the object to be cooked remains on the saucer, and the sealing member prevents the rice cake from flowing out of the saucer by opening and closing operations of the lid. The pressure-type rice cooker as described in. An attachment portion for attaching the saucer to the inner lid is provided on the outer periphery of the saucer, and the seal member is at least on the hinge mechanism side that pivotally supports the lid body on the cooker body. The pressure type rice cooker according to any one of claims 1 to 3, wherein the pressure rice cooker is provided inside.

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