JP4969334B2 - rice cooker - Google Patents

Description

  The present invention relates to a rice cooker considering energy saving.

  In general, this type of rice cooker includes a main body, an inner pot that is detachably accommodated in the main body, an induction heating coil that is disposed on the outer bottom of the inner pot, and an inner cover that covers the upper opening of the inner pot. By putting the washed rice and appropriate amount of water into the inner pot, putting it in the main body, putting the lid on, and operating the operation part to start cooking rice The rice cooking operation is performed by the control unit.

  As for the rice cooking operation, it is indispensable to change the heating as it progresses, as in the legend of “In the beginning, the pappa in the choro choro, catch the fire ...”, and the water temperature is kept at about 40-60 ° C. For about 15 minutes before the rice is efficiently infused with water, followed by a heating process for boiling for about 10 minutes to boil, and a steaming process for cooking while catching fire so that it does not spill after boiling The rice cooking is completed after satisfying the pregelatinization condition for maintaining at 98 ° C. or higher for 20 minutes or longer (for example, Patent Document 1).

On the other hand, as shown in the above-mentioned Patent Document 1, when cooking rice through a pre-cooking process, a heating process, and a steaming process, it takes about 45 minutes until the rice is cooked, so quick cooking rice, rapid cooking rice, etc. As it is said, keep the water temperature in the inner pot at about 40 ° C to 60 ° C, eliminate the pre-cooking process to suck the water into the rice, and further shorten the steaming process to cook rice in a short time Some have done. (For example, Patent Document 2)
JP 7-31536 A JP-A-10-71072

  In the above-mentioned conventional rice cooker, the general rice cooking method shown in Patent Document 1 and the like is to heat the inner pot by combining the heating means and the lid heater in any of the pre-cooking process, the rice cooking process, and the steaming process, Since it cooks rice, power is consumed from the pre-cooking process until the steaming process is completed, and it is not a rice cooker considering energy saving.

  Moreover, as shown in patent document 2, what omitted the pre-cooking process has the merit that rice is cooked as fast as there is no pre-cooking process, but usually the pre-cooking process, heating process, steaming process Compared to rice that is cooked through rice, there is a problem that the rice does not absorb enough moisture, and the rice becomes a little stiffer or the taste is slightly reduced.

  The present invention provides a rice cooker that cooks plump rice without sacrificing taste and can reduce power consumption and improve energy saving.

In order to solve the above-mentioned conventional problems, according to a first aspect of the present invention, a main body, an inner hook that is detachably accommodated in the main body, a heating means disposed on an outer bottom portion of the inner hook, and the inner hook and a lid cover is mounted inner covering of the upper opening, a lid sensor for detecting the temperature inside the kiln and lid heater in said lid is provided, the temperature of the internal pot bottom to the bottom of the kiln In the rice cooker that cooks rice through each step of pre-cooking rice, water, and steaming step with rice and water put in the inner pot, the lid heater and the above- mentioned during the pre-cooking step without heating by the heating means, in the cooking process by heating the internal pot by the heating means, in the steaming step stops heating by the heating means, to maintain the detected temperature is 100 ° C. of the lid sensor Energize the lid heater while Then, the lid heater is energized to heat the inner lid until the detection temperature of the lid sensor detects 110 ° C., and the detection temperature of the lid sensor is maintained at a constant temperature of 110 ° C. A controller for heating the inner lid by a lid heater is provided.

  According to the present invention, when heating the inner lid during the pre-cooking step and heating the heating means for heating the bottom of the inner pot, the time for allowing the rice to absorb water is somewhat longer during rice cooking. The power consumption can be greatly reduced.

  In addition, during the pre-cooking process, the rice is made to absorb water with low water temperature without heating, so that the rice can be cooked with plump and glossy delicious rice.

  Furthermore, in the steaming process in the latter half of the rice cooking process, heating by the heating means that heats the bottom of the inner pot is stopped, the lid heater does not heat the first half, and the inner lid is heated after that. The energy saving effect can be improved.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is a longitudinal sectional view of an induction heating rice cooker of the present invention, FIG. 2 is a control circuit block diagram of the present invention, and FIG. 3 is an explanatory diagram showing an energized state during rice cooking of the present invention.

  In FIG. 1, an inner pot 2 having an open upper surface is detachably inserted inside a main body 1 of the rice cooker.

  A lid 3 having an inner lid 6 on the lower surface is attached to the upper surface of the main body 1 so as to be freely opened and closed. The lid 3 covers the upper surface opening of the main body 1, and the inner lid 6 covers the upper surface opening of the inner hook 2. It is blocking.

  A heating means 4 comprising an induction heating coil of about 1400 W for heating the inner pot 2 is provided on the outer bottom surface of the inner pot 2. The heating means 4 may be a resistance heater.

  Further, a temperature sensor 7 for detecting the temperature of the inner pot 2 is provided at the center of the outer bottom section of the inner pot 2 to detect the temperature of the inner pot 2, and the temperature information is input to the control section 9 for heating. The heating of the means 4 is controlled. The control unit 9 is disposed in a space part having a low temperature in the main body 1.

  The upper surface of the inner lid 6 arranged on the lower surface of the lid 3 is provided with a lid heater 5 composed of a cord heater of about 50 W or the like, and the temperature inside the inner pot 2 is set on either the upper or lower surface (lower surface in the figure). A lid sensor 8 for detection is provided.

  Similarly to the temperature sensor 7, the lid sensor 8 detects the temperature inside the inner pot 2 and inputs the temperature information to the control unit 9 to control the heating of the lid heater 5.

  In FIG. 2, the control unit 9 is constituted by a microcomputer, inputs temperature information detected by the lid sensor 8 and the temperature sensor 7 described above, and the heating output of the lid heater 5 and the heating means 4 based on the temperature information. To control. “On”, “off”, and the like of rice cooking are performed by sending a signal from the operation unit 10 to the control unit 9.

  FIG. 3 shows the rice cooking process of the present invention, and the lid heater 5 and the heating means 4 are not energized and heated during the pre-cooking process in which water is sucked into the rice. The time is about 20 minutes.

  Next, in the rice cooking process, the heating means 4 is energized to heat the inner pot 2 to 100 ° C., and the rice and water are boiled. This time is about 10 minutes. After boiling, when the water in the inner pot 2 runs out and the temperature rises suddenly, the temperature sensor 7 detects the temperature and sends a signal to the control unit 9 to stop the heating in the heating means 4 and enter the steaming process. Transition.

If it transfers to a steaming process, the heating with the heating means 4 will stop. The lid heater 5 stops the first half heating, and then heats the inner lid 6 . These are performed by inputting temperature information detected by the lid sensor 8 to the control unit 9 and controlling the lid heater 5 and the heating means 4 by the control unit 9. The time of the steaming process is about 20 minutes, and the lid heater 5 makes the heating time longer than the time when the heating is stopped.

  The present invention has the above configuration, and the rice cooking operation will be described with reference to FIG.

  When cooking rice, the user puts rice and an appropriate amount of water in the inner pot 2, accommodates them in the main body 1, and closes the lid 3.

  Next, rice cooking is started by operating the “ON” switch of the operation unit 10 disposed on the upper front side of the main body 1.

  When the signal of the “ON” switch is input to the control unit 9, the pre-cooking process is started. In this pre-cooking step, the heating means 4 and the lid heater 5 are not energized and are not heated.

  Normally, rice absorbs moisture up to about 30% (ratio of water weight in the weight of rice) by soaking in water at a water temperature of 60 ° C. or lower due to its characteristics. . The reason why rice is generally sharpened and soaked in water is to allow the rice to absorb water up to 30% before cooking.

  In this pre-cooking process, the higher the water temperature is, the faster it absorbs water, but in the present invention, since heating is not performed in this pre-cooking process, the water temperature is low, so that the water absorption amount is the same as when the water temperature is high. By making the time a little longer, the same amount of water absorption can be achieved and water can be absorbed to the center of the rice. The time for this pre-cooking step is increased from about 15 minutes to about 20 minutes and about 5 minutes from the conventional heating at about 40 ° C. to 60 ° C. Thereby, electric energy can be reduced significantly.

  Next, when the pre-cooking process is completed, the heating process is started. In this heating step, heating is performed by energizing the heating means 4. At this time, the lid heater 5 is not heated.

  When the heating means 4 is energized, a high-frequency magnetic field is generated. When this magnetic field passes through the inner hook 2, an eddy current is generated in the inner hook 2, and is converted into Joule heat by the electric resistance of the inner hook 2 to generate heat. . And by this heat_generation | fever, the inner pot 2 is heated to 100 degreeC and the water in it boils. Eventually, when the rice sucks water and the water disappears, and the temperature of the inner pot 2 rapidly rises to 110 ° C., the temperature sensor 7 in contact with the outer bottom surface of the inner pot 2 detects the temperature and sends a signal to the control unit 9. As a result, the energization to the heating means 4 is stopped and the heating is finished. This heating step is about 10 minutes.

  When this heating process is completed, the process proceeds to a steaming process. The heating means 4 is not heated in the steaming step. Further, the lid heater 5 is not energized and not heated in the first half of the steaming process. This is because the temperature of the inner pot 2 is maintained at 100 ° C.

  In the latter half of the steaming process, the lid heater 5 is energized to heat the inner pot 2 from above. Heating is performed with the lid heater 5 only in the latter half of the steaming process, and the lid sensor 8 is heated until 110 ° C. is detected, so that the dew on the inner lid 6 is heated by the heating of the lid heater 5 during the steaming, Dew can be blown away. The heating of the lid heater 5 is controlled so as to be kept at a constant temperature by a signal sent from the lid sensor 8 to the controller 9.

  The time of the steaming process is about 20 minutes, and the lid heater 5 makes the heating time longer than the time when the heating is stopped. This makes it possible to cook delicious rice with plump gloss.

  As described above, according to the present invention, by not heating the lid heater 5 that heats the inner lid 6 and the heating means 4 that heats the bottom of the inner pot 2 during the pre-cooking process of the rice cooking process, The amount of power consumed during rice cooking can be greatly reduced, although the time to suck is somewhat longer.

  In addition, during the pre-cooking process, the rice can absorb water in a state where the water temperature is low without heating, so that the rice can be cooked with plump and shiny rice.

  Furthermore, in the steaming process in the latter half of the rice cooking process, heating by the heating means 4 for heating the bottom of the inner pot 2 is stopped, and the lid heater 5 does not perform the first half heating, and thereafter heats the inner lid 6. The amount of power can be greatly reduced, and the energy saving effect can be improved.

It is a longitudinal cross-sectional view of the induction heating type rice cooker of this invention. It is a control circuit block diagram of the present invention. It is explanatory drawing which shows the electricity supply state at the time of the rice cooking of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Inner hook 3 Lid 4 Heating means 5, 8 Lid sensor 6 Inner lid 7 Temperature sensor 9 Control part 10 Operation part

Claims (2)

A main body, an inner hook that is detachably accommodated in the main body, a heating means disposed on an outer bottom portion of the inner hook, and a lid on which an inner lid that covers the upper surface opening of the inner hook is attached. , a lid sensor for detecting the temperature inside the kiln and lid heater in said lid is provided, a temperature sensor for detecting the temperature of the inner pot bottom is provided at a bottom of the inner pot, and rice were placed in the kiln cooked before the water process, cooking process, steaming in rice cooker raising cook the rice through each step of the process, the without heating by the heating means and the lid heater during pre-cooking step, the heating means in said cooking step heating the internal pot, in the steaming step stops heating by the heating means, wherein while the temperature detected by the lid sensor maintains the 100 ° C. without performing energization of the lid heater, thereafter The detection temperature of the lid sensor is 1 0 ℃ by supplying an electric current to the lid heater to the detection of the heating the inner lid, a control unit for heating the inner lid by the lid heater so that the detected temperature of the lid sensor kept at a constant temperature of 110 ° C. A rice cooker characterized by that.   The rice cooker according to claim 1, wherein, during the steaming step, the lid heater makes the heating time longer than the heating time.

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