JP4913171B2 - Jar rice cooker - Google Patents

Description

  The present invention relates to a jar rice cooker having a heat retaining function.

  Conventionally, in this type of rice cooker, the cooked rice has been kept warm at a constant temperature. For example, if the temperature is low, the cooked rice will rot, so it is set in the range of about 70 ° C to 74 ° C, which is said to prevent the rot of the cooked rice and keep the cooked rice warm and reduce the deterioration of the taste. It had been.

  However, in the rice cooker having the above configuration, since the heat retention temperature is relatively high, in fact, if the heat is kept for a long time, the cooked rice turns yellow (brown), emits a unique odor, and tastes such as stickiness and elasticity There is a problem that the physical properties deteriorate.

  Therefore, from a normal heat retention temperature (for example, a temperature within a range of 70 ° C. to 74 ° C.), a high temperature heat retention temperature (for example, a temperature within a range of 75 ° C. to 95 ° C.) higher than the normal heat retention temperature, and a normal heat retention temperature. In addition, it has three levels of heat retention temperatures, such as a low temperature heat retention temperature (for example, a temperature in the range of 55 ° C. to 69 ° C.) with a low heat retention temperature, and by performing cycle heating that switches those heat retention temperatures every predetermined time, A technique for solving the problem is disclosed in Patent Document 1.

  Further, in Patent Document 2, a user selects a heat retention mode in which a low temperature heat retention temperature and a high temperature heat retention temperature are alternately repeated for a certain period of time and then the transition to the normal heat retention temperature and a heat retention mode consisting of only the normal heat retention temperature are selected by the user. By making it possible, a technique for effectively reducing the deterioration of the taste caused by spoilage and heat retention of cooked rice is disclosed.

Japanese Patent No. 2814915 Japanese Patent No. 2891118

  The temperature of rice during warming (yellowing, whitening, etc.) depends on the rice varieties such as white rice and brown rice, the freshness of rice after the harvest, and the hardness of the organization that varies depending on brands such as “Koshihikari” and “Akitakomachi”. Etc.). For this reason, in order to more effectively prevent the deterioration of the taste due to the decay and heat retention of cooked rice, it is necessary to accurately grasp the performance of the rice to be cooked while keeping warm, and to select and input the heat retention mode according to the performance. .

  However, since the techniques of Patent Documents 1 and 2 require the user to select the heat retention mode, it is necessary to accurately grasp the performance of the rice being cooked by the user himself / herself. , Excessive burden on the user. Therefore, it is actually difficult to effectively reduce the deterioration of the taste caused by the decay of rice and the heat retention of the rice to be cooked, depending on the performance of the individual heat retention.

  The present invention has been made to solve the above-described problems, and is a jar rice cooker that can reduce the burden on the user and can further effectively reduce the deterioration of the taste caused by the decay of rice and heat retention. Is intended to provide.

According to the onset bright, housed inside the cooker body, a pot capable of accommodating rice, and closable lid that covers the upper opening of the pot, a pan bottom heating means for heating the pot, the pot According to the pan temperature detected by the pan temperature detection sensor at the start of the pot heating operation by the pan bottom heating means and the heating control unit for controlling the pan heating operation of the pan bottom heating means. Te, after repeated high temperature insulation mode in which kept the boiled rice at normal retained temperature from insulation start to completion of thermal insulation, the higher the upper Symbol lower cold insulation temperature than the normal thermal insulation temperature and the upper Symbol usually retained temperature hot retained temperature alternately, a heat insulating mode automatic selection unit for selecting either the automatic with standard insulation mode to shift to upper Symbol normally retained temperature, and the heat insulating mode selected by the heat insulating mode automatic selection unit, at the pan temperature sensor Inspection Based on the has been detected temperature, by controlling the heating control unit, and a retained temperature controller for controlling the heat retaining temperature, total power consumption amount when incubated under the above-mentioned standard insulation mode, the high-temperature thermal insulation The warming mode automatic selection unit automatically sets the warming mode when the pan temperature detected by the pan temperature detection sensor is equal to or higher than a preset temperature. manner while selecting, when the pot temperature sensing pot temperature detected from the sensor is less than a preset temperature, to provide a rice cooker, characterized in you to select automatically the standard insulation mode .

Flooding step to be allowed to absorb water in advance in the rice prior to advancing the gelatinized in 炊 rice step, consider the water temperature of the water before the start flooding step, for example a 20 ° C., after immersion step is completed, so that the optimum water conditions The rice cooked in a state where the temperature of the water put in the pan at the start of the pan heating operation is high will be slightly gelatinized and broken during the soaking process, and the moisture content after cooking is high, keeping the heat While rice is sometimes sticky, rice cooked in a state where the temperature of the water in the pan at the start of the pot heating operation is low is not enough to absorb water even after the inundation process is completed. Low moisture content and easy to dry.

According to the onset bright, depending on the pot temperature detected from the pan temperature sensor during pan heating operation started by the heating unit, automatically kept mode automatic selection that selects the heat insulating mode corresponding from among a plurality of insulation modes The warming course suitable for the pan temperature correlated with the temperature of the water in the pan at the start of the pan heating operation is automatically selected by the warming mode automatic selection unit, and the user himself There is no need to measure the temperature of the water in the pot and select and enter the appropriate heat retention course. Therefore, the burden on the user can be reduced, and the deterioration of the taste caused by the rotting of the cooked rice and the heat retention can be further effectively reduced.

Before continuing the description of the present invention, the same parts are denoted by the same reference numerals in the accompanying drawings.
Moreover, in this invention, "rice cooking information" means the information regarding rice cooking input into the rice cooker by the time of the rice cooking start of rice. For example, information on rice varieties such as white rice, brown rice, and non-washed rice (cooking course), new rice degree information indicating the elapsed time since harvesting of new rice and old rice, brands such as “Koshihikari” and “Akitakomachi” Examples include tissue hardness information and preliminary water immersion information indicating the presence or absence of preliminary water immersion.
DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, exemplary embodiments of the invention will be described with reference to the drawings.

<< First Reference Form >>
The jar rice cooker concerning the 1st reference form of this invention is demonstrated below using FIGS. 1-4. Figure 1 is a first sectional view of a rice cooker in reference embodiment of the present invention, FIG. 2 is a block diagram showing a related configuration thereof controller, FIG. 3 is a top view of the operation panel, Fig. 4 is a graph showing a change in the heat retention temperature in an example of the heat retention mode. The jar rice cooker of the 1st reference form of this invention is an electric type IH heating jar rice cooker. In FIG. 1, the jar rice cooker of the 1st reference form is accommodated in the inside of the main body 1 so that attachment or detachment is possible, and it opposes the outer peripheral surface of the pan 2 which can accommodate cooked rice, and the pan 2 accommodated in the main body 1. FIG. The heating unit 3 that can heat the pan 2, the lid 4 that is attached to the main body 1 so as to be openable and closable so as to cover the upper opening of the pan 2, and circumscribes the center of the bottom of the pan 2, 2 which is an example of a pan temperature detection sensor which detects the temperature of 2 and a pan bottom temperature sensor 5 which is disposed inside the lid 4 and which controls the pan heating operation of the heating unit 3 based on the temperature detected by the pan bottom temperature sensor 5 The control part 71 is controlled, the pan 2 is heated, and the control part 6 which cooks and heat- keeps the to-be-heated material in the pan 2 is provided.

  The main body 1 has a substantially cylindrical shape with an open top, that is, a substantially bottomed cylindrical shape, and forms a rice cooker body. A ring-shaped upper frame 11 is fitted and attached around the upper opening of the main body 1. The upper frame 11 fixes the upper end part of the coil base 12 formed in the bottomed cylindrical shape, and the pot base part is formed with the coil base 12. On the outer peripheral surface of the coil base 12, a ring-shaped bottom inner coil 31, bottom outer coil 32, and side coil 33 are installed so as to be opposed to the outer peripheral surface of the pan 2 and inductively heat the pan 2. Yes. The bottom inner coil 31 is disposed to face the bottom 2a of the pan 2, the bottom outer coil 32 is disposed to face the side bottom 2b of the pan 2, and the side coil 33 is opposed to the side 2c of the pan 2. Are arranged as follows. The heating unit 3 includes a bottom inner coil 31, a bottom outer coil 32, a side coil 33, and a lid coil 34 described later.

  In the space formed by the coil base 12 and the inner surface of the main body 1, a high-frequency current is passed through the bottom inner coil 31, the bottom outer coil 32, the side coil 33, and a lid coil 34 described later under the control of the control unit 6. And the heating control part 71 for induction-heating the pan 2 is installed. A heat sink 73 for cooling the heat generating component 72 installed on the heating control unit 71 is installed below the heating control unit 71. A cooling fan motor 74 for cooling the heat sink 73 is provided below the heat sink 73. The surface of the cooling fan motor 74 facing the coil base 12 is inclined so as to follow the shape of the coil base 12.

  The lid 4 is detachably attached to the outer lid portion 41 formed of synthetic resin, the inner lid portion 42 fitted and attached to the inner side of the outer lid portion 41, and the lower surface of the inner lid portion 42. And a heat generating plate 43 constituting the lower surface of the lid 4. On the upper surface of the inner lid portion 42, a ring-shaped lid coil 34 for inductively heating the heat generating plate 43 is installed. The lid 4 is pivotally supported by a hinge member 13 integrally formed with a part of the upper frame 11 of the main body 1 so that the hinge shaft 4a provided at a part of the inner lid part 42 can be rotated. It is attached so that the upper opening can be opened and closed.

  A ring-shaped pot packing 44 is attached to the lower part of the outer periphery of the heat generating plate 43. The pot packing 44 is disposed so as to close the gap between the pot 2 and the lid 4 so that steam generated in the pot 2 during cooking rice does not flow into the internal space of the main body 1. A lid temperature sensor 45 for detecting the temperature of the heat generating plate 43 is pressed against a part of the upper surface of the heat generating plate 43. Further, a steam passage hole 46 for discharging the steam in the pan 2 to the outside of the rice cooker is provided at the center of the heat generating plate 43.

  A through hole 47 is provided at the center of the lid 4 so as to penetrate in the thickness direction of the lid 4. A substantially cylindrical steam cylinder 48 is fitted into the through hole 47 from the outside of the rice cooker. The steam cylinder 48 is provided with a steam discharge hole 48 a so that steam discharged from the pot 2 through the steam passage hole 46 can be discharged to the outside of the main body 1.

  The pan bottom temperature sensor 5 is provided on the coil base 12 and is urged by a sensor spring 51 for supporting the pan 2, so that the pan bottom temperature sensor 5 can be circumscribed at the center of the bottom 2 a of the pan 2. This pan bottom temperature sensor 5 is installed so that the control part 6 can control the to-be-heated object (rice cooked rice) in the pan 2 to the optimal temperature state by detecting the pan temperature at the time of rice cooking and heat retention.

  Inside the lid 4 and above the lid temperature sensor 45, a control unit 6, an operation board 61, an information input unit 62, and a display plate 63 as an example of a display unit are installed. The outer lid 41 has a display window 41a that allows the display plate 63 to be visually recognized from the outside of the rice cooker, and an operation panel 41b that can press each input button of the information input unit 62 by pressing from the outside of the rice cooker. Is provided.

  As illustrated in FIG. 3, the information input unit 62 includes a rice cooking information input button that is an example of a rice cooking information input unit. The rice cooking information input button includes a rice cooking course input button 62a, a hardness input button 62b, and a freshness degree input button 62c. The rice cooking course input button 62a is a button for inputting a rice cooking course such as “white rice course” or “brown rice course”, which is an example of rice rice information. The input rice cooking course can be confirmed on the display board 63. The hardness input button 62b categorizes the hardness of different tissues depending on brands such as “Koshihikari” and “Akitakomachi” into three categories, “soft rice”, “ordinary rice”, and “hard rice” depending on the hardness of the organization. This is a button that allows you to enter. Here, “soft rice”, “ordinary rice”, and “hard rice” are classified according to the difference in water absorption when immersed for 10 minutes at 20 ° C. and 70 ° C. of the gelatinization temperature zone. The “soft rice” of the tissue refers to rice having a water absorption rate of 10% or more when immersed for 10 minutes at 20 ° C. and a water absorption rate of 20% or more when immersed for 10 minutes at 70 ° C., for example, Koshihikari. . “Ordinary rice” has a hardness of 10% or more when immersed in water at 20 ° C. for 10 minutes and less than 20% when immersed in water at 70 ° C. for 10 minutes. An example is Nipponbare. “Hard rice” of tissue refers to rice having a water absorption rate of less than 10% when immersed at 20 ° C. for 10 minutes, for example, Kirara 397. The higher the water absorption rate at room temperature, the more water penetrates into the grains and the rice is cooked into soft rice, but the higher the water absorption rate in the gelatinization temperature zone, the lower the gelatinization start temperature, and the more likely it becomes sticky. It has the characteristics.

The new rice degree input button 62c is a button that can input the new rice degree of rice in accordance with the elapsed period from the harvest of rice. In the first reference embodiment of the present invention, rice having an elapsed period of less than three months is defined as “new rice”, and rice having three months or more as “old rice”, so that any of them can be input. .

  The control unit 6 corresponds to a heat retention mode corresponding to a plurality of heat retention modes with different total power consumption according to the rice cooking information input with the rice cooking course input button 62a, the hardness input button 62b, and the freshness input button 62c. Is automatically selected, the rice cooking information input by the rice cooking course input button 62a, the hardness input button 62b, and the new rice degree input button 62c, and the detection of the pan bottom temperature sensor 5 and the lid temperature sensor 45. Based on the temperature, the heating control unit 71 is controlled to detect the end of the rice cooking operation of the rice cooking control unit 6b that performs the rice cooking operation and the rice cooking control unit 6b, and is automatically selected by the heat retention mode automatic selection unit 6a. Based on the heat retention mode and the temperature detected by the pan bottom temperature sensor 5 and the lid temperature sensor 45, the heat control temperature is controlled by controlling the heating control unit 71 to control the heat retention temperature of the cooked rice. It has a part 6c. In addition, the control part 6 is controlling the time required for each process in rice cooking and heat retention by the time measuring part 64 provided separately.

In the first reference embodiment of the present invention, the heat-retaining mode automatic selection unit 6a keeps the cooked rice at a normal heat-retaining temperature (first heat-retaining temperature, for example, a temperature in the range of 70 ° C. to 74 ° C.) from the heat-retaining start to the heat-retaining end. A high temperature heat retention mode (an example of the first heat retention mode) or a low temperature heat retention temperature (second heat retention temperature, for example, a temperature in the range of 55 ° C. to 69 ° C.) lower than the normal heat retention temperature and a high temperature heat retention temperature ( The third heat retention temperature, for example, a temperature in the range of 74 ° C. to 95 ° C., is alternately repeated, and then the standard heat retention mode, which is an example of the second heat retention mode for shifting to the normal heat retention temperature, can be selected. Yes. Note that the total power consumption when the temperature is maintained in the standard temperature maintaining mode is set to be smaller than that when the temperature is maintained in the high temperature temperature maintaining mode. FIG. 4 shows an example of the displacement of the pan temperature and cooked rice temperature in the standard heat retention mode.

  It is widely known that brown rice, germinated brown rice, milled rice, etc. are not preferred to be kept warm for a long time, and are generally eaten early after cooking. Yes. On the other hand, white rice is often kept warm for a long time, and if it is kept warm for a long time at a normal temperature, the taste deteriorates due to yellowing or a unique odor as described above. Keeping warm is suitable. For this reason, when the user inputs the “white rice course” with the rice cooking course input button 62a, the heat insulation mode automatic selection unit 6a automatically selects the standard heat insulation mode and inputs a rice cooking course other than the “white rice course”. In such a case, the high temperature heat insulation mode is automatically selected.

  In addition, “soft rice” having a structure such as “Uonuma Koshihikari” is suitable for heat retention in a high-temperature heat-retaining mode because the surface becomes sticky when the heat-retaining temperature is low and the texture during heat-retaining deteriorates. On the other hand, “ordinary rice” such as “standard Koshihikari” and “Nipponbare” and “hard rice” such as “Kirara 397” have a lower water absorption rate than the “soft rice” of the organization and are kept warm. Since it dries and hardens, it is suitable to keep warm in the standard warming mode. For this reason, when the user inputs “soft rice” with the hardness input button 62b, the heat insulation mode automatic selection unit 6a automatically selects the high temperature insulation mode, and other than “soft rice”, that is, “regular rice” "Or" hard rice "is input, the standard heat insulation mode is automatically selected.

  In addition, it is known that the longer the elapsed time from harvesting, the more fatty acids are generated around the rice. Since fatty acids are oxidized during heat retention to cause off-flavors, in the case of old rice, it is necessary to suppress this oxidation reaction to suppress off-flavors as much as possible. Therefore, “new rice” having a short elapsed time since harvesting is suitable for the high temperature heat retention mode, and “old rice” having a long elapsed time since harvesting is suitable for the standard warming mode. For this reason, when the user inputs “new rice” using the novice degree input button 62c, the heat insulation mode automatic selection unit 6a automatically selects the high temperature insulation mode, and inputs “other rice”, that is, “old rice”. In this case, the standard heat insulation mode is automatically selected.

  In addition, when the user presses a plurality of input buttons from among the rice cooking course input button 62a, the hardness input button 62b, and the novice degree input button 62c based on a plurality of rice cooking information, the heat retention mode automatic selection unit 6a is If any one of the warming modes input by the pressed rice cooking course input button 62a, hardness input button 62b, and freshness input button 62c is entered, the high temperature warming mode is selected. The standard heat insulation mode is selected only when the standard heat insulation mode is inputted. For example, the information of the rice to be cooked is “white rice”, “Koshihikari”, and “elapsed period from harvesting is 3 months or more”, and the user inputs “white rice course” and hardness by the rice cooking course input button 62a. When “ordinary rice” is input by the button 62b and “old rice” is input by the newness degree input button 62c, since all the heat retention modes are the standard heat retention modes, the heat retention mode automatic selection unit 6a automatically selects the standard heat retention mode. Is configured to do.

  The information input unit 62 further includes a rice cooking button 62d and a turn-off button 62e. When the rice cooking button 62d is pressed, it instructs the heat insulation temperature control unit 6 to start the operation such as rice cooking, and when the cut button 62e is pressed, it instructs the cancellation of each operation.

  The display board 63 displays rice cooking information and date / time input by the information input unit 62. In addition, it is preferable that the display board 63 can display the automatically selected heat retention mode and the total power consumption by the heat retention mode. Moreover, the display board 63 may be provided with the cumulative power consumption calculating part which calculates the cumulative power consumption from the start of heat insulation to the present, and may make it possible to display the cumulative power consumption. With this configuration, it is possible to make the user check whether the heat retention mode is correctly selected and to promote energy saving. In addition, energy saving can be promoted by displaying the electricity usage fee.

According to the jar rice cooker of the first reference form of the present invention configured as described above, the user inputs the rice cooking course input button 62a, the hardness input button 62b, and the freshness degree input button 62c before starting the rice cooking. Depending on the cooked rice information, since it has a heat insulation mode automatic selection unit 6a that automatically selects the corresponding heat insulation mode from the standard heat insulation mode or the high temperature heat insulation mode, according to the rice cooking information input before the start of rice cooking Then, a heat insulation course suitable for the automatic heat treatment mode is automatically selected by the heat insulation mode automatic selection unit 6a. Therefore, it is not necessary to accurately grasp the performance of the rice to be cooked by the user himself / herself, and the burden on the user can be reduced, and the taste deterioration due to the decay of the cooked rice and the heat retention can be further effectively reduced. . Also, the total power consumption can be effectively reduced.

In addition, in the jar rice cooker of the 1st reference form of this invention, although the user judged the rice to cook as "new rice" and "old rice" and input, it was equipped with a separate calendar function. Alternatively, “new rice” and “old rice” may be automatically selected according to the date on the calendar. For example, assuming that the rice harvest time is September 15, "New rice" is automatically selected if the calendar date is between September 16 and December 15, and "old rice" is automatically selected otherwise. It may be configured to select automatically.
Moreover, in the jar rice cooker of the 1st reference form of this invention, the heating unit 3 is comprised with the coil 31 in the bottom, the coil 32 outside the bottom, the side coil 33, and the lid coil 34, and the to-be-cooked object in the pan 2 is comprised. Is configured to be heated from the lid bottom side, the pan side surface side, and the lid 4 side that covers the upper opening of the pan 2, but the present invention is not limited to this. The heating unit 3 only needs to include a pan bottom heating means for heating at least the pan bottom side. That is, in the first referential embodiment of the rice cooker of the present invention, may be I comprise bottom coil 31 or Sokogai coil 32.
Moreover, in the rice cooker of the 1st reference form of this invention, although all the heating units 3 were comprised with the coil, you may comprise not only with a coil but with the combination of a heater, a heater, and a coil. .

"Implementation form"
Such rice cooker in the implementation form of the present invention will be described with reference to FIG. Figure 5 is a top view of the operation panel of such rice cookers in the implementation of the invention. Rice cooker according to the implementation embodiments of the present invention, in that further comprises a pre-flooding input button 62f, different from the rice cooker in the first reference embodiment. Since it is the same as that of the 1st reference form in the other point, the overlapping description is abbreviate | omitted.

The preliminary flooding input button 62f is provided in a part of the information input unit 62, as shown in FIG. Here, the preliminary soaking means that the rice is preliminarily absorbed with water before the rice cooking is started after the rice and water are put in the pan 2. In the implementation form of the invention, the user, pre-flooded "present" a case where imbibed least 10 minutes of water rice, and its case water absorption is less than 10 minutes pre-immersion "no".

  When there is preliminary soaking, since the rice has already absorbed water at the start of the soaking process, the water temperature rises to 50 ° C to 60 ° C in the soaking process, so that gelatinization starts slightly on the rice surface and the soaking time is long. Then, the surface of the rice becomes pasty, and it becomes crunchy rice with broken grains. For this reason, pre-soaked rice tends to have a high moisture content after cooking, and is sticky during heat insulation, so it is suitable to keep heat in the high temperature heat insulation mode. On the other hand, rice that is cooked immediately without being preliminarily submerged is suitable for heat insulation in the standard heat insulation mode. For this reason, when the user inputs the pre-immersion “Yes” by using the pre-submersion input button 62f, the heat-retaining mode automatic selection unit 6a automatically selects the high-temperature heat-retention mode and inputs the pre-submersion “No”. The standard heat insulation mode is automatically selected.

According to the implementation form of rice cooker of the present invention configured as described above, provided with a pre-immersion input button 62f that can enter the presence of the pre-flooding, automatically kept track of according to the presence or absence of the pre-flooding Since it is configured so that it can be selected, it is not necessary to accurately grasp the performance of the rice to be cooked by the user himself. Therefore, the burden on the user can be reduced, and the deterioration of the taste caused by the rotting of the cooked rice and the heat retention can be further effectively reduced. Also, the total power consumption can be effectively reduced.

  As described above, the heat retention mode suitable for cooked rice differs depending on the moisture content after cooking, and the moisture content after cooking depends on the temperature of the water used. The temperature of the water to be used has a correlation with the temperature of the pot 2 containing the water before the pot heating operation by the heating unit 3 is started. That is, the water immersion process in which rice is preliminarily absorbed before proceeding with gelatinization in the rice cooking process, the water temperature before the start of the water immersion process is considered to be, for example, about 20 ° C. The rice cooked with the pan 2 at a high temperature at the start of the pot heating operation is slightly gelatinized and broken during the water immersion process, and the cooked water content is high. Because it is sticky, it is suitable to keep warm in the high-temperature heat-retaining mode, but rice cooked in a state where the temperature of the pan 2 is low is not enough to absorb water even after the inundation process is completed. Therefore, in order to prevent drying, it is suitable to keep warm in the standard warming mode. For this reason, if the pan temperature detected by the pan bottom temperature sensor 5 is equal to or higher than a preset temperature, the thermal insulation mode automatic selection unit 6a automatically selects the high temperature thermal insulation mode, and at a temperature lower than the preset temperature. If present, the heat retention mode automatic selection unit 6a may be configured to automatically select the standard heat retention mode.

  By configuring in this way, a heat insulation course suitable for the pan temperature is automatically selected. Therefore, it is necessary to measure the temperature of the water put in the pan 2 by the user himself and select a heat insulation course suitable for it. There is no. Therefore, the burden on the user can be reduced, and the deterioration of the taste caused by the rotting of the cooked rice and the heat retention can be further effectively reduced. Also, the total power consumption can be effectively reduced.

<< Second Reference Form >>
The jar rice cooker concerning the 2nd reference form of this invention is demonstrated using FIG.6 and FIG.7. Figure 6 is a second block diagram showing a control unit related structure of the rice cooker to reference embodiment of the present invention, FIG. 7, a second selection of insulation modes of such rice cookers in the reference embodiment of the present invention It is a flowchart which shows a flow. The jar rice cooker concerning the 2nd reference form of this invention is different from the jar rice cooker of the said embodiment by the point which has the rice cooking amount determination part 65 further. Since it is the same as that of the said embodiment in the other point, the overlapping description is abbreviate | omitted.

  The cooked rice amount determination unit 65 is configured to determine the cooked rice amount of cooked rice based on a change in the pot temperature per unit time detected by the pan bottom temperature sensor 5 during cooking. More specifically, the cooked rice amount determination unit 65 calculates the temperature increase rate of the pan 2 heated for a certain time with the heating power set in advance by the heating unit 3, thereby setting the cooked rice amount of the cooked rice in advance. It is comprised so that it may determine whether it is above.

In addition, rice is hard to cool if its amount of heat retention is too much, so even if it is set to standard heat retention mode, it takes time to decrease to low temperature heat retention temperature, compared to the case of setting to high temperature heat retention mode, There is no significant improvement in heat retention. In addition, when the standard heat insulation mode is set, the temperature must be increased to the high temperature insulation temperature, but if the amount of insulation is too much, it will be difficult to warm up, so it will take time to reach the high temperature insulation temperature. It will be corrupted. Therefore, in the 2nd reference form of this invention, when the heat-retaining mode automatic selection part 6a determines with the rice cooking amount determination part 65 being more than the quantity which the rice cooking amount of the rice set beforehand, it is high temperature heat-retaining mode. When the rice cooking amount of the cooked rice is determined to be less than a preset amount, the standard heat insulation mode is automatically selected. In addition, the heat retention temperature control part 6c is based on the heat retention mode selected by the heat retention mode automatic selection part 6a at the time of completion | finish of rice cooking based on rice cooking information, the pan temperature information at the time of a pan heating operation start, and rice cooking amount determination information. In addition, the temperature of the cooked cooked rice is controlled.

Next, the selection flow of the heat retention mode in the jar rice cooker of the 2nd reference form of this invention comprised as mentioned above is demonstrated, referring FIG.

First, the user inputs rice cooking information including rice seed information, hardness information, novice degree information, and preliminary water immersion information of the rice to be cooked by the information input unit 62, and then the rice cooking button 62d for instructing the start of the rice cooking process. Is pressed (step 1).
Next, the heat insulation course automatic selection unit 6a proceeds to step S3 if the rice rice information in the inputted rice cooking information is “white rice course”, and proceeds to step S9 if it is other than “white rice course”. (Step S2).
Next, the heat insulation course automatic selection unit 6a proceeds to step S4 when the hardness information of the rice in the inputted rice cooking information is “ordinary rice” or “hard rice”, and is “soft”. The process proceeds to step S9 (step S3).
Next, if the new rice degree information of the rice is not “new rice”, that is, “old rice” in the inputted rice cooking information, the heat insulation course automatic selection unit 6a proceeds to step S5, and when it is “new rice” Then, the process proceeds to step S9 (step S4).
Next, the automatic warming course selection unit 6a proceeds to step S6 when the preliminary inundation information in the input rice cooking information is “preliminary inundation”, and proceeds to step S9 when the preliminary inundation is “present”. Proceed (step S5).
Note that the order of steps S2 to S5 may be changed.

  Next, when the input rice cooking information is “white rice course”, “ordinary rice or hard rice”, “old rice”, and preliminary submersion “none”, the heat insulation course automatic selection unit 6 a uses the pot bottom temperature sensor 5 to The pan temperature information at the start of the pan heating operation is acquired (step S6).

Next, the heat insulation course automatic selection unit 6a determines whether or not the acquired pot temperature information at the start of the pot heating operation is lower than a preset temperature (for example, 25 ° C.) (step S7).
When the pan temperature information at the start of the pan heating operation is less than a preset temperature (for example, 25 ° C.), the heat retention mode automatic selection unit 6a automatically selects the standard heat retention mode (step S8). On the other hand, when the pan temperature information at the start of the pan heating operation is equal to or higher than the preset temperature, the heat retention mode automatic selection unit 6a automatically selects the high temperature heat retention mode (step S9).

  Next, the rice cooking amount determination unit 65 calculates the change per unit time of the pot temperature detected by the pot bottom temperature sensor 5, that is, the temperature increase rate of the pot 2 (steps S10 and S11). Next, when the standard heat retention mode is automatically selected in step S8, whether or not the rice cooking amount determination unit 65 is less than a preset amount based on the calculated temperature rise rate of the pan 2. Is determined (step S12). In addition, the information of the calculated temperature increase rate of the pan 2 is also used for performing heating according to the amount of rice cooking during the rice cooking process.

When the determined amount of cooked rice is less than a preset amount, the heat insulation course automatic selection unit 6a does not change the heat insulation mode from the standard heat retention mode, and the determined amount of cooked rice is preset. If the amount is equal to or greater than the amount, the heat insulation course automatic selection unit 6a automatically switches and selects from the standard heat insulation mode to the high temperature heat insulation mode (step S13).
As described above, the warming mode is automatically selected by the warming mode automatic selection unit 6a before the warming start by the warming mode automatic selection unit 6a.

According to the jar rice cooker of the 2nd reference form of the present invention, the rice cooking amount judgment part which judges the amount of rice cooking of rice based on the change per unit time of the pan temperature detected from the pan bottom temperature sensor 5 during cooking rice 65, and the cooked rice amount determination unit 65 determines that the cooked rice amount of the cooked rice is equal to or greater than the preset amount, the heat insulation mode selected by the heat insulation mode automatic selection unit 6a so far is the standard heat insulation mode. However, since the high temperature heat insulation mode is automatically selected, the heat insulation course suitable for it is automatically selected according to the amount of rice cooked, and the performance at the time of heat preservation of the rice cooked by the user himself / herself is accurate. There is no need to figure out. Therefore, the burden on the user can be reduced, and the deterioration of the taste caused by the rotting of the cooked rice and the heat retention can be further effectively reduced. Also, the total power consumption can be effectively reduced.

  In the above, the amount of cooked rice was determined by calculating the rate of temperature rise of the pan 2 heated for a certain period of time with a preset heating power, but the present invention is not limited to this, and is arbitrary. You may comprise so that the rice cooking amount of cooked rice may be determined by other methods.

<< Third Reference Form >>
The jar rice cooker concerning the 3rd reference form of this invention is demonstrated using FIGS. Figure 8 is a cross-sectional view of a third such rice cookers in the reference embodiment of the present invention, FIG. 9 is a top view of the operation panel, FIG. 10 is a block diagram showing a related configuration thereof controller, FIG. 11 It is a flowchart which shows the flow of the switching selection of the heat retention mode. Such rice cooker to a third referential embodiment of the present invention, temperature sensor 75, reheat button 62 g, in that it further comprises pulse detector 76, and a change detection portion 6d, and rice cookers in the first referential embodiment Different. Since it is the same as that of the 1st reference form in the other point, the overlapping description is abbreviate | omitted.

  The room temperature sensor 75 is attached on the bottom 1a of the main body 1 as shown in FIG. The room temperature sensor 75 is located near the bottom 1a of the main body 1 so as not to be affected by the heat generated by the heating controller 71, the bottom inner coil 31 and the bottom outer coil 32 as much as possible. It is preferable to provide it as far as possible from the outer bottom coil 32. The reheat button 62g is provided in a part of the information input unit 62 as shown in FIG. When the user wants to eat cooked rice while keeping warm at the low temperature keeping temperature in the standard keeping mode, the heat feeling of the cooked rice is not good and the taste is not good. Therefore, the reheat button 62g increases the heating amount of the heating unit 3, that is, the total power consumption, reheats the cooked rice, and keeps the temperature of the cooked rice up to a good taste temperature (for example, 80 ° C.). 6c is instructed. In addition, it is preferable that the display board 63 can display the heat retention temperature so that the timing when the user presses the reheating button 62g can be understood.

The pulse detector 76 detects a 0V pulse from a commercial power source (for example, AC 100V) in order to detect a power failure state. As shown in FIG. 10, the change detection unit 6 d is provided in a part of the control unit 6. When the change detection unit 6d detects “an external change that moves the temperature of cooked rice up and down” during the heat retention in the standard heat retention mode, the change detection unit 6d selects the heat retention mode automatic selection unit 6a from the standard heat retention mode to the high temperature heat retention mode. Is to instruct. In the third reference embodiment of the present invention, “external change that moves the temperature of cooked rice up and down” means that reheating, power failure, and room temperature become higher than a preset temperature. In addition, "the temperature of cooked rice" means the actual temperature of cooked rice.

  When the temperature of the cooked rice is raised by keeping it warm in the standard warming mode and then the temperature of the cooked rice is lowered to a low temperature, the surface of the cooked rice is dried, but whitening (condensation) occurs in the surroundings, resulting in a deterioration of the taste. Resulting in. For this reason, when the heat insulation mode automatically selected by the heat insulation mode selection part 6a is standard heat insulation mode, it is preferable to switch to high temperature heat insulation mode. Therefore, the change detection unit 6d is configured to detect that the reheating button 62g is pressed.

  In addition, when there is a power failure during the heat retention in the standard heat retention mode, the temperature of the cooked rice decreases due to the heat retention interruption. As the temperature of the cooked rice is lower as the temperature of the cooked rice is lower and the longer it is at a lower temperature, the risk of spoilage increases. Is preferably increased. That is, when the heat retention mode automatically selected by the heat retention mode selection unit 6a is the standard heat retention mode, it is preferable to switch to the high temperature heat retention mode. Therefore, the change detection unit 6d detects in advance the detection temperature of the pan bottom temperature sensor 5 when the pulse detection unit 76 becomes able to detect the 0V pulse again after the pulse detection unit 76 can no longer detect the 0V pulse generated at a constant cycle. When the temperature is lower than a set temperature (for example, 60 ° C.), it is configured to detect that a power failure has occurred. Alternatively, when the change detection unit 6d becomes longer than a preset time after the pulse detection unit can no longer detect the 0V pulse generated at a constant period, and until the 0V pulse can be detected again. In addition, it is configured to detect that a power failure has occurred. In addition, since the rate of the temperature drop of cooked rice due to the length of power outage may vary depending on the season, a separate calendar function is provided to adjust the preset time according to the season. Is preferred.

Next, the flow of switching selection of insulation mode in the third referential embodiment of the rice cooker of the present invention constructed as mentioned above will be described with reference to FIG. 11. Note that the selection flow of the heat insulation mode before the start of heat insulation is the same as the selection flow of the above-described second reference embodiment, and thus description thereof is omitted.

  During the heat retention, the heat retention mode automatic selection unit 6a determines whether the change detection unit 6d is within the preset time interval of the 0V pulse detected by the pulse detection unit 76 (step S21), or whether the reheating button 62g is pressed. If a change in the process is detected (step S22), information on the current heat retention mode is acquired (step S23). Note that the order of steps S21 and S22 may be changed.

When the current warming mode is the high temperature warming mode, the warming mode automatic selection unit 6a does not switch the warming mode or reselects the high temperature warming mode. On the other hand, when the current warming mode is the standard warming mode, the warming mode automatic selection unit 6a switches and selects the warming mode from the standard warming mode to the high temperature warming mode (step S24).
As described above, the heat insulation mode is automatically switched and selected by the heat insulation mode automatic selection unit 6a during the heat insulation.

According to the jar rice cooker of the 3rd reference form of this invention, it is equipped with the change detection part 6d which detects the external change which moves up and down the temperature of cooked rice, such as reheating, a power failure, and a raise of room temperature, during a heat retention. In the case of the above change, the heat insulation mode automatic selection unit 6a can be automatically switched from the standard heat insulation mode to the high temperature heat insulation mode, thereby reducing the burden on the user and reducing the burden. In addition, it is possible to more effectively reduce the taste deterioration due to the rotting and heat retention of cooked rice. Moreover, since it is configured to automatically switch to the high temperature heat insulation mode only when necessary, and normally to keep the heat in the standard heat insulation mode with a small total power consumption, energy saving can be achieved efficiently.

<< 4th reference form >>
The jar rice cooker concerning the 4th reference form of this invention is demonstrated using FIGS. Figure 12 is a fourth cross-sectional view of a rice cooker in reference embodiment of the present invention, FIG 13 is a block diagram showing a related configuration thereof controller, FIG. 14, the change in retained temperature in an example of the heat insulating mode FIG. 15 is a flowchart showing a flow of switching selection of the heat retention mode. The jar rice cooker according to the fourth reference embodiment of the present invention is different from the jar rice cooker of the first reference embodiment in that a lid opening / closing detection device 81 is provided instead of the steam cylinder 48. Since it is the same as that of the 1st reference form in the other point, the overlapping description is abbreviate | omitted.

  The lid open / close detection device 81 includes a steam cylinder 82, a magnet 83, and a reed switch 84. As shown in FIG. 12, the steam cylinder 82 has a substantially cylindrical shape, and is fitted into the through hole 47 from the outside of the rice cooker. The steam cylinder 82 is formed with an inclined portion 82a that is inclined downward as it moves away from the hinge shaft 4a. On the inclined portion 82a, a spherical magnet 83 is arranged so as to roll and move. The magnet 83 is located at a position far from the hinge shaft 4a (the position indicated by a solid line in FIG. 12) when the lid 4 is closed, and rolls on the inclined portion 48b when the lid 4 is opened, and is located near the hinge shaft 4a. It moves to (position shown with a dotted line in FIG. 12). A reed switch 84 is installed in the vicinity of the far position inside the lid 4. The reed switch 84 is turned on and off when the magnet 83 rolls along the inclined portion 82a by opening and closing the lid 4 and moves away from or approaches the far position. The open / closed state of the lid 4 can be detected by turning the reed switch 84 on and off.

In general, after cooking, the user is supposed to open and close the lid 4 once in the middle of heat insulation in order to loosen the rice and eat it in small portions. Escapes to the outside of the rice cooker, the temperature of the cooked rice drops, and the cooked rice is likely to rot. For this reason, in the fourth embodiment of the present invention, when the lid open / close detection device 81 detects the open / closed state of the lid 4 after the start of warming in the standard warming mode, the warming mode automatic selection unit 6a is shown in FIG. By making only the timing of changing from the low temperature heat retention temperature to the high temperature heat retention temperature faster than the standard heat retention mode, the total power consumption from the heat retention start to a preset time (for example, 12 hours) is increased compared to the standard heat retention mode. It is configured to automatically switch to the third heat retention mode.

Next, the flow of switching selection of insulation mode in the fourth reference embodiment of the rice cooker of the present invention constructed as mentioned above will be described with reference to FIG. 15. Note that the selection flow of the heat insulation mode before the start of heat insulation is the same as the selection flow of the above-described second reference embodiment, and thus description thereof is omitted.

  When the lid opening / closing detection unit 81 detects that the lid 4 has been opened / closed during warming (step S31), the warming mode automatic selection unit 6a acquires information on the current warming mode (step S32).

When the current warming mode is the high temperature warming mode, the warming mode automatic selection unit 6a does not switch the warming mode or reselects the high temperature warming mode. When the current heat retention mode is the third heat retention mode, the heat retention mode automatic selection unit 6a does not switch the heat retention mode or reselects the third heat retention mode. On the other hand, when the current warming mode is the standard warming mode, the warming mode automatic selection unit 6a switches and selects the warming mode from the standard warming mode to the third warming mode (step S33).
As described above, the heat insulation mode is automatically switched and selected by the heat insulation mode automatic selection unit 6a during the heat insulation.

According to a fourth reference embodiment of the rice cooker of the present invention, a lid closing detection device 81 for detecting the opening and closing of the lid 4, the automatic selected incubated mode before starting kept warm by heat insulating mode automatic selection unit 6a standard When it is in the heat retention mode and when it is detected that the lid has been opened, the heat insulation mode automatic selection unit 6a automatically sets the temperature from the low temperature heat insulation temperature to the high temperature heat insulation temperature faster than the standard heat insulation mode. Since the total power consumption from the start to a preset time (for example, 12 hours) is selected to be switched to the third heat retention mode in which the total heat consumption is larger than the standard heat retention mode, The amount of heating increases, the temperature of the cooked rice rises, and the cooked rice can be prevented from decaying. In addition, since it is configured to automatically switch from the standard heat insulation mode to the third heat insulation mode, it saves the burden on the user, reduces the burden, and more effectively reduces the taste of the rice due to spoilage and heat insulation. Can be reduced. In addition, it is configured to automatically switch to the third heat insulation mode only when necessary (when the lid is opened and closed) and normally keeps the heat in the standard heat insulation mode with a low total power consumption, so energy saving is achieved efficiently. be able to.

  In the above, the lid opening / closing detection device 81 is configured by the steam cylinder 82, the magnet 83, and the reed switch 84 as an example. However, the present invention is not limited to this, and the lid 4 can be formed by any other configuration. You may comprise so that opening / closing of may be detected.

<< Fifth Reference Form >>
The jar rice cooker concerning the 5th reference form of this invention is demonstrated. Figure 16 is a top view of a fifth operation panel of such rice cookers in the reference embodiment of the present invention. The jar rice cooker according to the fifth reference embodiment of the present invention is different from the jar rice cooker of the first reference embodiment in that it further includes a switching input button 62h which is an example of a switching input unit. Since it is the same as that of the 1st reference form in the other point, the overlapping description is abbreviate | omitted.

The switching input button 62h is provided in a part of the information input unit 62 as shown in FIG. The switching input button 62h allows the user to arbitrarily switch the heat retention mode to another heat retention mode. In the fifth reference embodiment of the present invention, the heat insulation temperature control unit 6c is input by the switching input button 62h when the heat insulation mode automatically selected by the heat insulation mode automatic selection unit 6a is the high temperature heat insulation mode. Regardless of the heat retention mode, the cooked rice is kept warm in the high temperature heat retention mode. That is, when the warming mode automatically selected by the warming mode automatic selection unit 6a is the standard warming mode, the warming temperature is controlled based on the warming mode input by the switching input button 62h. .

Next, the selection flow of the heat retention mode in the jar rice cooker of the 5th reference form of this invention comprised as mentioned above is demonstrated using FIG. Note that the selection flow of the heat insulation mode before the start of heat insulation is the same as the selection flow of the above-described second reference embodiment, and thus description thereof is omitted.

  In the case where it is detected that the user has pressed the switching input button 62h during the heat retention (step 41), the heat retaining mode automatic selection unit 6a acquires information on the pressed heat retaining mode (step S42).

  When the pressed heat retaining mode is the standard heat retaining mode, the heat retaining mode automatic selection unit 6a acquires information on the heat retaining mode automatically selected before the heat retaining start (Step S43). When the warming mode automatically selected before the start of warming is the high temperature warming mode, the warming mode automatic selection unit 6a does not switch the warming mode or reselects the warm warming mode. On the other hand, when the heat insulation mode automatically selected before the heat insulation start is the standard heat insulation mode, the heat insulation mode automatic selection unit 6a acquires information on the current heat insulation mode (step S44).

  When the current warming mode is the standard warming mode, the warming mode automatic selection unit 6a does not switch the warming mode or reselects the standard warming mode. On the other hand, when the current warming mode is the high temperature warming mode, the warming mode automatic selection unit 6a selects and switches from the high temperature warming mode to the standard warming mode (step S45).

When the pressed heat retention mode is the high temperature heat retention mode, the heat retention mode automatic selection unit 6a acquires information on the current heat retention mode (step S46). When the current warming mode is the high temperature warming mode, the warming mode automatic selection unit 6a does not switch the warming mode or reselects the high temperature warming mode. On the other hand, when the current warming mode is the standard warming mode, the warming mode automatic selection unit 6a switches from the standard warming mode to the high-temperature warming mode (step S47).
As described above, the heat insulation mode is automatically switched and selected by the heat insulation mode automatic selection unit 6a during the heat insulation.

As described in the third reference embodiment, when the user wants to eat cooked rice while keeping warm at the low temperature keeping temperature in the standard heat keeping mode, the heating amount of the heating unit 3 is increased by pressing the reheat button 62g. The cooked rice can be reheated to raise the temperature of the cooked rice to a good taste. However, when the cooked rice is divided into small portions, the reheat button 62g must be pressed each time, and an excessive burden may be imposed on the user.

According to the jar rice cooker of the fifth reference form of the present invention configured as described above, in such a case, the heat retention mode can be arbitrarily switched by the switching input button 62h, so that the temperature is high when necessary. By switching to the heat retention mode, the heating amount of the heating unit 3 can be increased to increase the temperature of the cooked rice.

In addition, it is conceivable that it is necessary to keep the remaining cooked rice for a long time without being able to eat the cooked rice in a short time after switching to the high temperature keeping mode as described above with the intention of eating all the cooked rice in a short time. Even in such a case, according to the jar rice cooker of the fifth reference form of the present invention, the switching input button 62h is used to switch to the standard heat retention mode to further effectively reduce the deterioration of the taste due to the spoilage and heat retention of the rice. Can do. Also, the total power consumption can be effectively reduced.

In addition, when the warming mode automatically selected by the warming mode automatic selection unit 6a is the high temperature warming mode with a large total power consumption, when switching to the standard warming mode with a small total power consumption during the warming, the minimum The necessary amount of heating will be less than the required amount, and the cooked rice will rot. For this reason, according to the jar rice cooker of the 5th reference form of this invention, when the heat retention mode which the heat retention mode automatic selection part 6a selected automatically is high temperature heat retention mode, it input with the switching input button 62h. Since the heat-retaining mode is not accepted, it is possible to more effectively reduce the deterioration of the taste due to the spoilage of the cooked rice and the heat retention.

<< Sixth Reference Form >>
The jar rice cooker concerning the 6th reference form of this invention is demonstrated using FIG.18 and FIG.19. FIG. 18: is a block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 6th reference form of this invention. FIG. 19: is a flowchart which shows the flow of selection of the heat retention mode of the jar rice cooker concerning the 6th reference form of this invention. The jar rice cooker concerning the 6th reference form of the present invention is different from the jar rice cooker of the 4th reference form by having a flooding time measuring part 91. Since it is the same as that of the 4th reference form in a point other than that, the overlapping description is abbreviate | omitted.

  When the user cooks rice, before pressing the rice cooking button 62d for instructing the start of the rice cooking process, it is necessary to open and close the lid 4 in order to set the pan 2 containing rice and water in the main body 1. is there. On the other hand, the rice and water in the pan 2 set in the main body 1 are not always cooked immediately after setting. For example, when a user goes home from the outside and wants to eat freshly cooked rice immediately, a rice cooking reservation may be made in advance according to the time of going home before going out. In such a case, it is considered that there is a high possibility that the flooding time will be longer than a preset time.

  For this reason, the inundation time measuring unit 91 is configured to measure the time from when the lid opening / closing detection device 81 detects that the lid 4 is closed until the rice cooking button 62d instructing the start of the rice cooking process is pressed. Has been. In addition, the heat insulation mode automatic selection unit 6a determines that the pre-immersion is “present” and automatically sets the high temperature heat insulation mode if the time measured by the water immersion time timer 91 is longer than a preset time (for example, 10 minutes). If it is less than a preset time (for example, 10 minutes), it is determined that the preliminary water immersion is “no” and the standard heat insulation mode is automatically selected.

Next, the flow of selection of the heat retention mode in the jar rice cooker of the 6th reference form of this invention comprised as mentioned above is demonstrated, referring FIG. Note that a description of the flow that is the same as the selection flow of the fourth reference embodiment described above will be omitted.

  If the lid opening / closing detection device 81 detects that the lid 4 has been opened / closed (step S41) before the rice cooking process starts, the inundation time timing unit 91 initializes the timing (step S42). The time from when the opening / closing is detected is counted (step S43). Next, when the rice cooking button 62d is pressed (step S44), the heat retention mode automatic selection unit 6a reads the time measured by the water immersion time measuring unit 91 (step S46). On the other hand, when the rice cooking button 62d is not pressed (step S44) and the lid opening / closing detection device 81 detects that the lid 4 has been opened / closed again (step S45), the inundation time counting unit 91 initializes the timing time. .

Next, the heat retention mode automatic selection unit 6a determines whether or not the read time of the inundation time measurement unit 91 is equal to or longer than a preset time (step S47). The mode is automatically selected (step S48), and if it is less than the preset time, the standard heat retention mode is automatically selected (step S49).
As described above, the heat insulation mode is automatically selected by the heat insulation mode automatic selection unit 6a before the rice cooking process is started.

According to the jar rice cooker of the sixth reference form of the present invention, until the rice cooking button 62d for instructing the start of the rice cooking process is pressed after the opening / closing of the lid 4 is detected by the lid opening / closing detection device 81 for the presence or absence of preliminary flooding. Judgment is based on the time. Thus, it was necessary in the implementation of the invention, themselves user, it becomes possible to eliminate the need to determine the presence or absence of pre-flooded rice for cooking. Therefore, the burden on the user can be reduced, and the deterioration of the taste caused by the rotting of the cooked rice and the heat retention can be further effectively reduced. Also, the total power consumption can be effectively reduced.

  It should be noted that the lid 4 is opened and closed between the time when the rice cooking button 62d is pressed after the power is turned on, for example, by inserting a plug after setting the pan with the object to be heated in the jar rice cooker. It is possible that something will not be broken. In preparation for such a case, a detection unit that detects that the plug has been inserted is further provided. After the water immersion time measuring unit 91 detects that the plug has been inserted, the rice cooking button 62d is You may comprise so that the time until it may be pushed may be measured.

As mentioned above, although embodiment and reference form of this invention were described, this invention is not limited to the said embodiment and reference form , Various deformation | transformation are possible . Also, the upper you facilities embodiment and reference embodiment, it is needless to say also be implemented in rice cookers and other schemes that are controlled by the microcomputer.

  The jar rice cooker according to the present invention can provide a jar rice cooker that can reduce the burden on the user and can further effectively reduce the deterioration of the taste caused by the decay and heat retention of the cooked rice. It is useful as a jar rice cooker.

Sectional drawing of the jar rice cooker concerning the 1st reference form of this invention The block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 1st reference form of this invention. The top view of the operation panel of the jar rice cooker concerning the 1st reference form of this invention Graph showing temperature change in standard heat retention mode Top view of the operation panel of such rice cookers in the implementation of the invention The block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 2nd reference form of this invention. The flowchart which shows the selection flow of the heat retention mode of the jar rice cooker concerning the 2nd reference form of this invention. Sectional drawing of the jar rice cooker concerning the 3rd reference form of this invention The top view of the operation panel of the jar rice cooker concerning the 3rd reference form of this invention The block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 3rd reference form of this invention. The flowchart which shows the flow of the switching selection of the heat retention mode of the jar rice cooker concerning the 3rd reference form of this invention. Sectional drawing of the jar rice cooker concerning the 4th reference form of this invention The block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 4th reference form of this invention. The flowchart which shows the flow of the switching selection of the heat retention mode of the jar rice cooker concerning the 4th reference form of this invention. The graph which shows the change of the heat retention temperature in the 3rd heat retention mode The top view of the operation panel of the jar rice cooker concerning the 5th reference form of this invention The flowchart which shows the flow of the switching selection of the heat retention mode of the jar rice cooker concerning the 5th reference form of this invention. The block diagram which shows the structure relevant to the control part of the jar rice cooker concerning the 6th reference form of this invention. The flowchart which shows the selection flow of the heat retention mode of the jar rice cooker concerning the 6th reference form of this invention.

DESCRIPTION OF SYMBOLS 1 Main body 2 Pan 3 Heating unit 4 Cover part 5 Pan bottom temperature sensor 6 Control part 6a Insulation mode automatic selection part 6b Rice cooking control part 6c Insulation temperature control part 6d Change detection part 11 Upper frame 12 Coil base 13 Hinge member 31 Bottom coil 32 Bottom outer coil 33 Side coil 34 Lid coil 41 Outer lid part 42 Inner lid part 43 Heating plate 44 Pan packing 45 Lid temperature sensor 46 Steam passage hole 47 Through hole 48 Steam cylinder 51 Sensor spring 61 Operation board 62 Information input part 62a Rice cooking course input Button 62b Hardness input button 62c Rice cooking information input button 62d Rice cooking button 62e Off button 62f Pre-flooding input button 62g Reheating button 62h Switching input button 63 Display board 64 Timing unit 65 Rice cooking amount judgment unit 75 Room temperature sensor 76 Pulse detection unit 81 Lid Open / close detection device 82 Steam cylinder 82a Inclined portion 83 Magnet 84 reed switch 91 inundation time the timer unit

Claims (1)

A pan that is stored inside the rice cooker body and can contain cooked rice,
An openable / closable lid covering the upper opening of the pan;
A pan bottom heating means for heating the pan,
A pan temperature detection sensor for detecting the temperature of the pan,
A heating control unit for controlling the pot heating operation of the pot bottom heating means;
In accordance with the pan bottom heating means pot temperature sensed from the pan temperature sensor during pan heating operation started by the high-temperature heat insulating mode in which kept the boiled rice at normal retained temperature from insulation start to completion of thermal insulation, than the upper Symbol Normal retained temperature lower after repeating the cold insulation temperature and the upper Symbol high hot retained temperature than usual retained temperature alternately, heated mode automatic selection unit for selecting either the automatic with standard insulation mode to shift to upper Symbol usually retained temperature When,
On the basis of the heat retention mode selected by the heat retention mode automatic selection unit and the detected temperature detected by the pan temperature detection sensor, the heating control unit is controlled to control the heat retention temperature; ,
Equipped with a,
The total power consumption when warming in the standard warming mode is set to be less than when warming in the high temperature warming mode,
When the pan temperature detected by the pan temperature detection sensor is equal to or higher than a preset temperature, the heat retention mode automatic selection unit automatically selects the high temperature warm mode while being detected by the pan temperature detection sensor. when in pot temperature is below preset temperature, rice cookers, wherein you to select automatically the standard insulation mode.

Images