JP5173950B2 - Heating cooker and rice cooker - Google Patents

Description

  The present invention relates to a cooking device and a rice cooker used in general households, and more particularly to a cooking device and a rice cooker having a non-burning prevention function.

In recent years, cooking methods using a heating cooker etc. at home have diversified.For example, in rice cookers, not only so-called `` rice '' cooked raw rice by rice drying method, but also rice porridge, miscellaneous cooking, risotto, etc. There is something to cook, and there is a growing need for cooking other than rice.
As a cooking device that cooks foods other than rice, not only rice, but also miscellaneous foods and risottos are to be cooked, so that no scorching occurs, or the whole becomes a uniform temperature, good evenness There is an electric rice cooker equipped with a pan temperature detecting means and a lid temperature detecting means that can obtain a finished cooking (see Patent Document 1).
Moreover, in addition to the function of cooking rice, there is a rice cooker having a heating process of miscellaneous cooked rice for cooking remaining rice and the like as miscellaneous dishes (see Patent Document 2).

JP 2003-433 A (page 3, FIG. 1) Japanese Patent Laid-Open No. 2001-292895 (page 7, FIG. 10)

However, in the electric rice cooker according to Patent Document 1, for cooking menus that have little moisture in the food to be cooked and have no fluidity, for example, cakes or frozen pilaf, etc., using a pan temperature detection means prevents burnt, A good cooking finish without scorching can be obtained, but for cooking menus with a lot of moisture in the food to be cooked, such as miscellaneous cooking, risotto or steamed food, the lid temperature detection means is used to achieve a uniform temperature overall. However, there is no mention of a non-sticking operation using a pan temperature detecting means for such a cooking menu, but there is no mention of such cooking menu. There has been a problem that the function of preventing burning cannot be performed on cooking menus that have a high moisture content and high fluidity.
Moreover, in the rice cooker which concerns on patent document 2, the cooking object is made into miscellaneous cooking, and is not mentioned at all about the non-burning prevention function in the heating process in the cooking of miscellaneous cooking.

  The present invention was made in order to solve the above-described problems, and in the rice cooking process of rice and cooked rice in the ordinary cooking and drying method, and further in the rice cooking process of risotto cooked by an original process. It is another object of the present invention to provide a cooking device and a rice cooker that can prevent scorching regardless of fluidity.

A cooking device according to the present invention includes a main body, a pan-like container placed on the main body into which an object to be heated is charged, a lid that covers an opening of the pan-like container, the inside of the main body, and the A heating means provided below the pot-shaped container, for heating the pot-shaped container and the object to be heated in the pot-shaped container, and a boiling detecting means for detecting the boiling state of the object to be heated in the pot-shaped container A pan temperature detecting means for detecting the temperature of the pan bottom of the pan-like container, a notifying means for notifying the state of the heated object in the pan-like container, a control means for driving and controlling the heating means, The control means heats the pan-like container by the heating means, and performs a rice cooking process for cooking the object to be heated. Compared to cooking rice, water against the weight of rice In the heating step after the boiling of the heated object is detected by the boiling detection means in the rice cooking process, the heating ratio is increased during the heating of the heated object by the heating means. When the temperature detected by the pan temperature detection means has reached a predetermined non-burning temperature that is a threshold for suppressing the burning of the heated object to the pan-like container, the heating means stops the heating operation, When the heating operation is stopped, the notifying means is informed of the fact , and the control means performs a risotto rice cooking process for cooking risotto as the rice cooking process, and the risotto rice cooking process is performed by the risotto. It is the first step of the rice cooking process, the boiling detection means detects the boiling of the heated object, and the surface layer portion of the rice grain in the heated object is gelatinized and gelatinized The surface layer part maintains a boiling state of the heated object by heating the heated object for a predetermined time by the heating means for suppressing the water absorption to the inside of the rice grain, and the surface layer of the rice grain Two steps of high heat to generate convection in the heated object while causing gelatinization of the part, to elute starch from the surface layer part of the rice grains in the cooked rice liquid in the heated object, and to form a thickened in the cooked rice liquid; By heating the object to be heated intermittently for a predetermined time by the heating means with a heating power weaker than that of the strong fire 1 step and the strong fire 2 step so that the heated object does not burn to the pan-like container. And a low heat process for finishing the rice grains in an aldente state .

  According to the heating cooker according to the present invention, since it has a function to prevent burning in the rice cooking process of an object to be heated and can suppress burning, convenience is improved and a delicious cooked food can be obtained.

It is sectional drawing of the rice cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the internal circuit structure of the rice cooker which concerns on Embodiment 1 of this invention. It is a front view of the operation / display part 15 with which the rice cooker which concerns on Embodiment 1 of this invention is equipped. It is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking a risotto with the rice cooker which concerns on Embodiment 1 of this invention. It is a figure which shows the transition of the internal temperature and the bottom temperature of the rice cooker in the cooking of the white rice risotto in the rice cooker which concerns on Embodiment 1 of this invention, and the electric power applied to the heating coil 3. FIG. It is a graph which compares the elution amount of the starch with respect to the rice cooking liquid of white rice and brown rice. It is a figure which shows the transition of the internal temperature of a rice cooker during cooking of the risotto of the mixed rice of white rice and brown rice in the rice cooker which concerns on Embodiment 1 of this invention, and the transition of the bottom temperature, and the electric power applied to the heating coil 3. is there. The figure which shows the transition of the internal temperature of the rice cooker during cooking of the risotto of the mixed rice of the white rice and germinated brown rice in the rice cooker which concerns on Embodiment 1 of this invention, and the transition of the bottom temperature, and the electric power applied to the heating coil 3 It is. It is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking rice and cooked rice with the rice cooker which concerns on Embodiment 1 of this invention. It is a front view of the operation / display part 15 with which the rice cooker which concerns on Embodiment 2 of this invention is equipped. It is a figure which shows the injection | throwing-in state of the ingredients to the pan-shaped container 5 in the case of cooking a risotto with the rice cooker which concerns on Embodiment 2 of this invention. It is a figure which shows the transition of the internal temperature of a rice cooker during cooking of the white rice risotto which added the cooking sauce in Embodiment 2 of this invention, the bottom temperature of a rice cooker, and the electric power applied to the heating coil. In the rice cooker according to Embodiment 2 of the present invention, when the cooking course with low fluidity is introduced and when the cooking sauce with high fluidity is introduced, the total heating time of the high fire 2 process and the low fire process and after the heating It is the figure which showed the relationship of the hardness of rice grain. It is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking a risotto with the rice cooker which concerns on Embodiment 3 of this invention. It is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking a risotto with the rice cooker which concerns on Embodiment 4 of this invention, a heat retention process, and a reheating process. It is a whole block diagram of the induction heating cooking appliance which concerns on Embodiment 5 of this invention.

Embodiment 1 FIG.
(Overall configuration of rice cooker)
1 is a cross-sectional view of a rice cooker according to Embodiment 1 of the present invention.
As shown in FIG. 1, a container cover 2 is fixedly attached to the main body 1. A plurality of heating coils 3 for induction heating are installed on the outer wall portion of the container cover 2. The heating coil 3 includes a first heating coil 3 a provided on the outer wall portion on the bottom surface of the container cover 2 and a second heating coil 3 b provided on a corner portion on the bottom surface of the container cover 2. In addition, although the heating coil 3 shall be comprised by the 1st heating coil 3a and the 2nd heating coil 3b as mentioned above, the number of heating coils and its arrangement | positioning are not limited to this. The first heating coil 3a and the second heating coil 3b are connected in series by rotating the coils in a spiral shape.
The heating coil 3 corresponds to the “heating means” of the present invention.

  A pot bottom temperature sensor 4 is inserted through a hole formed through the center of the bottom surface of the container cover 2 and supported from below by a compression spring 4a. In addition, a pan-like container 5 is detachably stored in the container cover 2, and a pan-bottom temperature sensor 4 is in contact with the outer wall at the center of the bottom surface and is urged upward by a compression spring 4a. Yes. In addition, the flange portion above the container cover 2 is provided with, for example, a support member 6 formed in a convex shape at three places, and the flange portion 5a of the pan-like container 5 is locked by the support member 6. ing. Moreover, the inner lid 7 is installed so that the upper surface opening part of the pan-shaped container 5 may be covered, and the locking material 8 attached to the upper surface periphery part of the inner lid 7 so that this inner lid 7 might be covered further from upper direction. The outer lid 9 is installed via The outer lid 9 and the inner lid 7 are integrally supported by a hinge portion (not shown) in the main body 1 so as to be rotatable and can be freely opened and closed. In order to detect this open / close state, an outer lid open / close sensor 10 is installed at the upper end of the main body 1 close to the peripheral edge of the outer lid 9. A lid heater 11 is in contact with the upper surface of the inner lid 7 and is supported by being sandwiched between the inner lid 7 and the outer lid 9. The lid heater 11 suppresses condensation on the inner lid 7. In addition, a lid packing 12 is installed on the peripheral edge of the inner lid 7, and comes into contact with the flange portion 5 a of the pan-like container 5, so that the cooking space formed by the pan-like container 5 and the inner lid 7 is airtight. Secure.

A steam port 13 is provided through the inner lid 7 and the outer lid 9, and the steam port 13 introduces at least a steam passage hole 13a for introducing steam or the like generated from an object to be heated in the cooking space, and In addition, a steam discharge hole 13b for discharging the steam introduced from the steam passage hole 13a to the outside is provided. Further, an internal temperature sensor 14 for detecting the temperature of the cooking space is installed through the inner lid 7. An operation / display unit 15 that transmits operation information of the rice cooker having the above-described configuration to the circuit unit 16 to be described later and displays the rice cooking state is installed on the upper surface of the outer lid 9. Further, a circuit that performs at least reception of operation information from the operation / display unit 15, reception of temperature information from the pan bottom temperature sensor 4, the outer lid opening / closing sensor 10 and the internal temperature sensor 14, and heating control of the heating coil 3. The part 16 is installed on the inner bottom part of the main body 1.
The pan bottom temperature sensor 4, the outer lid open / close sensor 10 and the internal temperature sensor 14 correspond to the “pan temperature detecting means”, “lid open / close detecting means” and “boiling detection means” of the present invention, respectively.

(Internal circuit configuration of rice cooker)
FIG. 2 is a diagram showing an internal circuit configuration of the rice cooker according to Embodiment 1 of the present invention.
As shown in FIG. 2, the AC power source 21 is connected to an inverter unit 22 that supplies high-frequency power to the heating coil 3 and supplies an AC voltage. The inverter unit 22 converts the AC voltage supplied from the AC power source 21 into a DC voltage and supplies the DC voltage to the control unit 23. The inverter unit 22 generates high-frequency power from the DC voltage and supplies the high-frequency power to the heating coil 3. The heating coil 3 supplied with the high-frequency power induces an eddy current by electromagnetic induction at the bottom of the pan-like container 5 placed thereabove, and the pot-like container by Joule heat generated by the flow of the eddy current. 5 is induction heated. Moreover, the control part 23 is connected to the pan bottom temperature sensor 4 and the internal temperature sensor 14, and receives temperature information from these. The control unit 23 is connected to the outer lid opening / closing sensor 10 and receives ON / OFF information of opening / closing of the outer lid 9. The control unit 23 is connected to the operation / display unit 15 and receives the operation information and transmits the display information. And the control part 23 is connected to the memory | storage part 24, and this memory | storage part 24 memorize | stores the information on the open / closed state of the outer lid open / close sensor 10, and other control information, for example. The circuit unit 16 described above includes at least an inverter unit 22, a control unit 23, and a storage unit 24.
The control unit 23 and the storage unit 24 correspond to the “control unit” and the “storage unit” of the present invention, respectively.

(Configuration of operation / display unit 15)
FIG. 3 is a front view of operation / display unit 15 provided in the rice cooker according to Embodiment 1 of the present invention.
As shown in FIG. 3, a liquid crystal display panel 31 is disposed at a substantially central portion of the operation / display unit 15. On the left side of the liquid crystal display panel 31, “white rice”, “no-wash rice”, “germination” Rice selection switch 32 for selecting the type of rice from “brown rice” and “brown rice”, the method of cooking rice, that is, the hardness of the cooked rice among “normal”, “hard” and “soft” And a menu selection switch 34 for selecting a cooking menu from among “rice”, “risotto”, “rice porridge”, and “cooked rice”.

  A rice seed display unit 35 for displaying which rice is selected when the kind of rice to be cooked is selected by the operation of the rice seed selection switch 32 among the above switches. Is provided. For example, when “no-wash rice” is selected by operating the rice selection switch 32, the character display portion of “no-wash rice” lights up. In addition, when the hardness of the cooked rice is selected by operating the hardness selection switch 33, the hardness display unit 36 that displays which hardness is selected is displayed on the liquid crystal display panel 31. It is provided in the lower part of the part 35. For example, when “normal” is selected by operating the hardness selection switch 33, the character display portion of “normal” is lit. A menu display unit 37 that displays which cooking menu is selected when the cooking menu is selected by operating the menu selection switch 34 is provided below the hardness display unit 36 of the liquid crystal display panel 31. ing. For example, when “risotto” is selected by operating the menu selection switch 34, the character display portion of “risotto” is lit, and when “rice” is selected, the menu display portion 37 is displayed. All the character display parts that make up are turned off. In addition, when indicating that “rice” is selected, the menu display portion 37 may be provided with a character display portion of “rice” so that the character display portion is lit. Further, a time display unit 38 is provided below the menu display unit 37 in the liquid crystal display panel 31 to display time, the remaining time until the rice is cooked, or the heat retention elapsed time after cooking. .

  On the right side of the liquid crystal display panel 31, a rice cooking switch 39 for starting rice cooking and a reheating operation to be described later, a reservation switch 40 for performing reservation setting for cooking time, and time setting and cooking There is provided a time switch 41 for setting the reservation time and the like. Further, on the upper left portion of the operation / display unit 15, a forcible stop of the rice cooking operation and a cut / warm switch 42 for starting or stopping a heat retention operation described later are provided.

It should be noted that the arrangement of the switches, the display unit, and the like constituting the operation / display unit 15 described above is an example, and is not limited thereto.
Moreover, although the rice display part 35, the hardness display part 36, and the menu display part 37 demonstrated the operation | movement in which the corresponding character display part lights in order to show the selected item, it is not restricted to this. The character display unit may perform an operation such as blinking.

(Cooking action of white rice risotto)
FIG. 4 is a flowchart showing the operation of the rice cooking process when cooking the risotto with the rice cooker according to Embodiment 1 of the present invention, and FIG. 5 is the internal temperature of the rice cooker during the cooking of the white rice risotto in the rice cooker. It is a figure which shows transition of the bottom temperature, and the electric power applied to the heating coil 3. Hereinafter, the cooking operation of a white rice risotto (hereinafter referred to as “white rice risotto”) will be described with reference to FIGS. 4 and 5.
In addition, the rice cooking process in the case of cooking said risotto corresponds to the "risotto rice cooking process" of this invention.

  First, the user covers the opening of the pot-shaped container 5 accommodated in the container cover 2, the inner cover 7, the locking member 8, the outer cover 9, the cover heater 11, the steam port 13, the internal temperature sensor 14, and the operation. / Open the lid integrated with the display unit 15 (hereinafter simply referred to as “lid”). The user puts white rice (raw rice that has not been heated), water, ingredients, seasonings, and the like into the pot-like container 5 as the object to be heated. Since the pot-like container 5 is detachably stored in the container cover 2, the user takes out the pot-like container 5 from the container cover 2, puts the above-mentioned heated object, and then the heated object. It is good also as what stores the pot-shaped container 5 in which was put in the container cover 2. FIG.

  When adding water, the user measures an appropriate amount of water relative to the amount of rice added using, for example, a 200 ml measuring cup and puts it into the pan-like container 5. At this time, if water level scales for white rice, brown rice, germinated brown rice, rice porridge, and cooked rice are displayed on the inner wall surface of the pot-like container 5, if a water level scale for risotto is further added, Many scales are displayed in the container 5, and it is difficult to understand the water level scale that the user wants to adjust, and there is a possibility that the water amount is adjusted with an incorrect water level scale. The risotto is heated not only with white rice and water, but also with, for example, onion and other ingredients and seasonings, so that the user can adjust the water level by the water level scale on the inner wall surface of the pan-like container 5. When adjusting the amount of water together, if you try to adjust the amount of water on the water level scale after adding white rice, ingredients and seasonings, the amount of water added will change depending on the amount of ingredients and seasonings, etc. There will be variations in the finish. Furthermore, when the user puts the amount of water according to the water level scale displayed on the inner wall surface of the pan-like container 5 before throwing ingredients and seasonings into the pan-like container 5, an appropriate amount of water can be thrown in. However, if you accidentally put ingredients and seasonings in the pan-like container 5 first, you have to take the troubles and seasonings out of the pan-like container 5 and it takes time and effort. Depending on the charge, it may be difficult to completely remove. However, as described above, the user does not need to provide a water level scale in the pan-like container 5 by measuring the water using the measuring cup, and the timing of putting the water into the pan-like container 5 is the ingredients and seasonings. Either before or after the addition, etc., and the amount of water can be accurately adjusted because it is easy to measure water. In addition, when cooking rice of white rice by the cooking and drying method, rice is cooked by adding 1.5 times the weight of the rice weight, but in the case of white rice risotto, the amount of water absorbed by the rice, the amount of water that becomes thick, and A delicious white rice risotto can be made by combining the amount of water that evaporates during heating and adding water of 2.5 to 3.5 times the weight of rice to the pan-like container 5 and heating. That is, if the amount of water is less than 0 to 1.5 times the weight of rice, it becomes hard rice, and if it is less than 1.5 to 2.5 times the amount of water, the amount of thickening is not sufficient, and the amount of water is 3.5 times the amount. If it is more, the thickening will become loose and hard rice cracker, so that it is preferable as a risotto by putting water of 2.5 to 3.5 times the weight of rice into the pan-like container 5 and heating it. Become. In addition, you may replace a part of the water thrown into the pot-shaped container 5 with white wine, and a flavor can be increased by putting white wine in this case. However, if the amount of white wine is too large, the scent (ethanol odor) of white wine remains and the sourness peculiar to white wine is given to the risotto, so the amount replaced with white wine is 30% or less of the amount of added water It is preferable that

  In addition, when white rice is introduced into the pan-like container 5, for example, when the maximum cookable amount of rice that can be cooked by the cooking method is 5.5, the pot-like container in the high-fire 2 process and the low-fire process described later When boiling is maintained in a state where the viscous liquid part (hereinafter referred to as “rice cooking liquid”) is contained in 5, the rice cooking liquid overflows from the pan-like container 5 and the rice cooking liquid spills from the main body 1. Therefore, the amount of rice to be cooked is preferably 1 or less, that is, approximately 1/5 or less of the maximum cookable amount of rice in the cooking method. By setting it as the quantity of such rice, generation | occurrence | production of blowing over can be suppressed.

  Next, the user closes the lid after putting heated objects such as white rice, water, ingredients and seasonings into the pan-like container 5 as described above. Then, the user operates the rice selection switch 32 of the operation / display unit 15 to select “white rice”, operates the hardness selection switch 33 to select “normal”, and operates the menu selection switch 34. "Risotto" is selected and the rice cooking switch 39 is pressed. When the rice cooking switch 39 is pressed without operating the hardness selection switch 33, the rice cooking process may be started assuming that the hardness of the risotto is set to “normal” by default. The rice cooking process is started by pressing the rice cooking switch 39.

  When the user presses the rice cooking switch 39 of the operation / display unit 15, the operation signal is transmitted to the control unit 23. The control unit 23 that has received the operation signal transmits the control signal to the inverter unit 22. The inverter unit 22 supplies high-frequency power to the heating coil 3 constituted by the first heating coil 3a and the second heating coil 3b according to the control signal. The heating coil 3 supplied with the high-frequency power generates a high-frequency magnetic field, and generates an eddy current on the surface facing the heating coil 3 of the pan-like container 5 to which the heating coil 3 is magnetically coupled via the container cover 2. Joule heat is generated by this eddy current and the resistance of the pot-shaped container 5, the opposing surface of the heating coil 3 in the pot-shaped container 5 generates heat, and the object to be heated put in the pot-shaped container 5 is heated.

  Next, the risotto rice cooking process will be described. The rice cooking process of the white rice risotto according to the present embodiment is composed of a high fire 1 process (step S1), a high fire 2 process (step S2), and a low fire process (step S3). In this rice cooking process, the temperature of the bottom surface of the pot-like container 5 detected by the pot bottom temperature sensor 4 (hereinafter referred to as “pan temperature”) and the temperature of the cooking space detected by the internal temperature sensor 14 (hereinafter “internal” The transition of “temperature” is shown in FIG. Moreover, in this rice cooking process, the graph of the high frequency electric power (henceforth only "electric power") supplied to the heating coil 3 by the inverter part 22 is shown in FIG.5 (b). First, the high fire 1 process (step S1) comprised by the following step S11 and step S12 is demonstrated.

(S11)
The inverter unit 22 receives a control signal from the control unit 23 and supplies high-frequency power (hereinafter simply referred to as “power”) to the heating coil 3 based on the control signal. The object to be heated which is introduced into the pot-like container 5 by induction heating is heated. In the risotto rice cooking process, unlike the method of cooking rice by the usual cooking and drying method, a so-called preheating process such as immersion before heating and water absorption from the start of heating to boiling is not necessary. Since risotto is cooked rice that leaves moderate hardness at the center of the rice grain, it is not necessary to absorb the entire rice grain before boiling in order to prevent the center from becoming excessively soft. Therefore, as soon as the heating of the heated object is started, the rice cooking liquid in the pan-like container 5 is boiled as soon as possible, and the temperature of the rice and water is increased, so that only the surface layer of the rice grains is absorbed before the center of the rice grains absorbs water. Can be gelatinized. Here, gelatinization means that the starch crystal structure is broken by adding moisture and heat to the raw rice beta starch with a stable structure, and water molecules intrude in the meantime, and the alpha starch has a coarse mesh structure. It means to change to. Gelatinized starch absorbs more water than starch that has not been gelatinized, so if the starch in the surface layer of the rice is gelatinized before the center sufficiently absorbs water, the starch in the surface layer mainly absorbs water Therefore, since the water absorption of starch in the center does not proceed, the gelatinized surface starch acts as a wall that suppresses water absorption in the center, and has an appropriate hardness specific to risotto. This contributes to the formation of a texture. Therefore, as shown in FIG. 5B, the inverter unit 22 continuously supplies power to the heating coil 3 that is greater than the power supplied in the low heat process described later. Strong heating of the object to be heated in the pan-like container 5 is performed so that the water in the pot-like container 5 boils as soon as possible by the large electric power supplied to the heating coil 3. At this time, as shown in FIG. 5 (a), the pan bottom temperature and the internal temperature rise faster than the internal temperature, and rise to around 100 ° C. in this strong fire 1 step.

(S12)
Next, the control unit 23 receives the internal temperature t1 from the internal temperature sensor 14, and determines whether or not the internal temperature t1 has reached a predetermined boiling detection temperature t. When the control unit 23 determines that the internal temperature t1 has reached the boiling detection temperature t, the control unit 23 determines that the object to be heated has boiled, ends the high fire 1 step (step S1), and proceeds to the high fire 2 step (step S2). move on.

  As mentioned above, the high heat 1 process boiled the rice cooking liquid in the pan-like container 5 as soon as possible, gelatinized the starch of the surface layer part of the rice grain, and gelatinized for suppressing that water absorption progresses to the inside of the rice grain. A starch wall is formed on the surface layer.

  Next, the high fire 2 process (step S2) comprised by the following step S21-step S24 is demonstrated.

(S21)
The control unit 23 starts measuring the elapsed time a of the high-fire two-step operation simultaneously with the start of the high-fire two-step.

(S22)
Next, the inverter unit 22 receives a control signal from the control unit 23, and based on the control signal, as shown in FIG. The heating coil 3 is intermittently supplied. In this manner, the heating coil 3 is supplied with power intermittently rather than continuously, so that the heating coil 3 can be prevented from being consumed or broken. As shown in FIG. 5 (a), when the power to the extent that the heating coil 3 is not overheated is supplied by the inverter unit 22 and the object to be heated in the pan-like container 5 is heated, The internal temperature is maintained at around 100 ° C., and the object to be heated maintains a strong boiling state and convects greatly. Originally, in cooking risotto, rice and water are put in a pan etc. and heated with stirring with a spatula etc., and by stirring, the surface layer part of rice grains collapses appropriately and starch elutes in the rice cooking liquid, which is preferable Although thickening is formed, in this embodiment, starch is eluted in the rice cooking liquid by convection due to boiling of the heated object rather than stirring with a spatula or the like to form a preferred thickening. In addition, maintaining the strong boiling state of the object to be heated further promotes the gelatinization of the starch in the surface layer portion of the rice grain formed in the high heat 1 process, and a part of the gelatinized starch is eluted in the rice cooking liquid. A thickening is formed, part of which remains on the rice grains and acts as a wall that suppresses water absorption into the center. In this way, thickening is formed by convection due to boiling of the object to be heated, so that it is not necessary for the cook to stir the risotto with a spatula in the vicinity of the pan etc. during cooking, and cooking the risotto easily Can do. Further, due to the convection due to the boiling of the object to be heated, the heated part can be homogeneously mixed and the variation in the heating condition can be suppressed. As described above, in the high-fire 2 process, the inverter unit 22 has described the operation of intermittently supplying power to the heating coil 3. However, the present invention is not limited to this, and power is continuously supplied. It may be a thing. By such an operation, the convection operation of the heated object in the pan-like container 5 can be made larger than the intermittent power supply.

(S23)
In the high heat 2 process, the inverter unit 22 supplies a larger electric power to the heating coil 3 than in the low fire process to be described later to heat the object to be heated, so that gelatinization and thickening of the surface part of the rice grain proceed, Changes to a state where it is easy to burn and spill over easily. For this reason, the control unit 23 receives the pan bottom temperature (referred to as T1) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T1. That is, the control unit 23 determines whether or not the pot bottom temperature T1 has reached a predetermined non-burning temperature T. When the controller 23 determines that the pan bottom temperature T1 has not reached the non-burning prevention temperature T, the process proceeds to step S24. Moreover, when the control part 23 determines with the pan bottom temperature T1 having reached the non-burning prevention temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S5.

(S24)
Next, the control unit 23 determines whether or not the elapsed time a of the high-fire two-step operation has reached a predetermined time A (for example, 6 to 8 minutes). For example, if the predetermined time A is set to 10 minutes or longer, there is a high possibility that the object to be heated will scorch the pan-like container 5. Water absorption into the inside proceeds too much, resulting in a coreless state such as porridge or uncle, and convection of the object to be heated does not occur so much that thickening is not sufficiently formed. When the control unit 23 determines that the elapsed time a has not reached the predetermined time A, the process returns to step S23. On the other hand, when the control unit 23 determines that the elapsed time a has reached the predetermined time A, the high fire 2 process (step S2) is terminated and the process proceeds to the low fire process (step S3).

  As described above, in the high heat 2 process, the surface portion of the rice grains in the object to be heated is maintained by maintaining a strong boiling state by supplying power from the inverter unit 22 intermittently so that the heating coil 3 is not overheated. The starch is further gelatinized, the heated portion is convected by this strong boiling state, and part of the surface layer of the rice grain gelatinized by this convection elutes into the rice cooking liquid to form a thickened, heated End before the part burns.

  In addition, in FIG.5 (b), although the magnitude | size of the electric power supplied to the heating coil 3 from the inverter part 22 in the strong fire 1 process and the strong fire 2 process is described as the same, it is limited to this. Instead, in the high heat 2 process, the power is at least larger than the power in the low fire process, which will be described later, as long as the strong boiling state is maintained and a preferable thickening is formed.

  Next, the low heat process (step S3) comprised by the following step S31-step S34 is demonstrated.

(S31)
The control unit 23 starts measuring the elapsed time b of the low heat process operation simultaneously with the start of the low heat process.

(S32)
At the stage of shifting from the high-fire 2 process to the low-fire process, the rice grains in the heated object are too hard to eat, and the heated part is easily burned and easily spilled. Therefore, the inverter part 22 receives a control signal from the control part 23, and based on the control signal, as shown in FIG.5 (b), it is smaller than the electric power supplied in a strong fire 1 process and a strong fire 2 process. Electric power is intermittently supplied to the heating coil 3. In this manner, the heating coil 3 is supplied with power intermittently rather than continuously, so that the heating coil 3 can be prevented from being consumed or broken. Electric power smaller than the electric power supplied in the high-fire 1 process and the high-fire 2 process is supplied to the heating coil 3 by the inverter unit 22, and the object to be heated in the pan-like container 5 is heated, whereby FIG. As shown in Fig. 5, it is possible to suppress scorching and spilling of the heated object in the pan-like container 5 while maintaining the pan bottom temperature and the internal temperature in the vicinity of 100 ° C. Here, for example, if the supply of electric power to the heating coil 3 by the inverter unit 22 is significantly reduced so as to be in a weak boiling state, it takes too much time to reach an aldente state in which the core of rice grains remains slightly. , The water absorption of the surface part of the rice grain has progressed too much, the rice grain has become soft, and the elution of starch has progressed too much from the surface layer part of the rice grain, and the viscosity of the thickened rice becomes thick, such as rice cooking or uncle It becomes a risotto. Therefore, the inverter unit 22 supplies electric power smaller than the electric power supplied in the high-fire 1 process and the high-fire 2 process to the heating coil 3, and maintains the pot bottom temperature and the internal temperature in the vicinity of 100 ° C. The rice grains are made to be in an ardente state before becoming such a state as described above to make them soft and soft as a risotto.

(S33)
In the low-fire process, the heated object has already been thickened in the high-fire 2 process, so that the heated object is easily burned to the bottom of the pan-like container 5. For this reason, similarly to step S23 in the high-fire 2 process, the control unit 23 receives the pan bottom temperature (referred to as T2) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T2. That is, the control unit 23 determines whether or not the pan bottom temperature T2 has reached a predetermined non-stick temperature T. When the control unit 23 determines that the pan bottom temperature T2 has not reached the non-burning prevention temperature T, the process proceeds to step S34. Moreover, when the control part 23 determines with the pan bottom temperature T2 having reached the non-burning temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S5.

(S34)
Next, the control unit 23 determines whether or not the elapsed time b of the low heat process operation has reached a predetermined time B. When the control unit 23 determines that the elapsed time b has not reached the predetermined time B, the process returns to step S33. On the other hand, when the control unit 23 determines that the elapsed time b has reached the predetermined time B, the low heat process is terminated, and the process proceeds to step S4.

As described above, in the low-fire process, the heating coil 3 is intermittently supplied with electric power smaller than the electric power in the high-fire 1 process and the high-fire 2 process from the inverter unit 22, and the heated object in the pan-like container 5 is not burnt. And by maintaining the boiling to such an extent that it does not spill, the rice grains in the article to be heated are made to be in an ardente state, making them soft and soft as a risotto.
In addition, it is preferable that the heating time of the low-fire process described in step S34, that is, the predetermined time B, and the heating time of the high-fire two processes described in step S24, that is, the total time A + B of the predetermined time A are 20 minutes or less. When the total time A + B exceeds 20 minutes, the water absorption into the inside of the rice grain proceeds too much, and the rice grain cannot be made into an ardente state, and it becomes a state such as a rice cracker or an uncle without a core.

(S4)
After the low heat process ends, the control unit 23 causes the inverter unit 22 to stop supplying power to the heating coil 3 to end induction heating of the pan-like container 5. And the control part 23 notifies a user to an alerting | reporting means (not shown) in order to notify a user that the rice cooking process of the risotto was complete | finished. With the above operation, the rice cooking process constituted by the high fire 1 process, the high fire 2 process and the low fire process is completed. As described above, by notifying the user that the rice cooking process has been completed by the notification means, it is possible to prevent the rice grains from being swollen by the residual heat of the pan-like container 5.

(S5)
When the controller 23 determines in step S23 that the pan bottom temperature T1 has reached the non-stick temperature T, or in step S33 determines that the pan bottom temperature T2 has reached the non-stick temperature T, the inverter unit 22 is heated. There is a possibility that the supply of power to the coil 3 is stopped to stop the heating of the object to be heated, and the object to be heated in the pan-like container 5 is burned or burnt to the user in the notification means. Let them know. In this case, although the rice cooking operation of the risotto in the rice cooker cannot be continued, for example, the object to be heated can be transferred to a frying pan, etc., heated, and heated to be completed as a risotto.

In the above operation, the hardness selection switch 33 of the operation / display unit 15 is operated to select “normal” for the hardness of the risotto. For example, when “soft” is selected, The following operation may be performed. By selecting the “soft” instead of “normal” by operating the hardness selection switch 33 and depressing the rice cooking switch 39 to start the rice cooking process, the operation of the high heat 1 process, the high heat 2 process and the low heat process is performed. Is as described above. However, the heating time of the object to be heated in the low heat process is set to be longer than when “normal” is selected. This increases the amount of heating applied to the rice grains in the article to be heated, so that a risotto that is softer than when “normal” is selected can be made. In addition, it is not restricted to lengthening the heating time in a low-fire process, The heating time in a low-fire process is the same as the case where “normal” is selected, and after the low-fire process is finished, the control unit 23 is controlled by the inverter unit 22. The power supply to the heating coil 3 may be stopped, and heating with the remaining heat of the pan-like container 5 may be performed for a predetermined time (for example, 10 minutes) to make a risotto that is softer than when “normal” is selected. In this case, after this predetermined time has elapsed, the control unit 23 may cause the notification unit to notify the user. With this operation, the hardness of the rice grains can be adjusted just by leaving it, so no special configuration is required, and the use of residual heat leads to energy saving. In addition, by notifying the user that the heating for a predetermined time using the residual heat of the pan-like container 5 has been completed, the notifying means can prevent the rice grains from spreading due to excessive heating.
When “hard” is selected for the hardness of the finished risotto by operating the hardness selection switch 33 of the operation / display unit 15, the following operation may be performed. The operation of the hardness selection switch 33 selects “Kakame” instead of “normal” and presses the rice cooking switch 39 to start the rice cooking process, and performs the operations of the high heat 1 process, the high fire 2 process and the low heat process. Is as described above. However, the heating time of the object to be heated in the low heat process is set to be shorter than when “normal” is selected. This reduces the amount of heating applied to the rice grains in the object to be heated, so that a risotto that is harder than when “normal” is selected can be made.
In addition, as shown in FIG. 4, both are used as a non-burning prevention temperature T as a threshold temperature for suppressing burning in step S23 in the high-fire two process and step S33 in the low-fire process. Since the state of the object to be heated is different in the process, the determination of scoring may be performed using different values suitable for both processes as the scoring prevention temperature.
And the rice cooking process of the white rice risotto demonstrated above has become the order of 1 process of high fire, 2 processes of high fire, and low heat process, and it is not necessarily limited to this order, for example, it is a pot-like container 5 by 1 process of high fire. You may make it the order of a low fire process, a high fire 2 process, and a low fire process again after boiling the to-be-heated material inside. However, even if the order is changed in this way, in the case of white rice risotto, it is preferable that the total heating time in the high-fire 2 process and the low-fire process be 20 minutes or less, and the strong boiling state immediately after the high-fire 1 process. Therefore, the object to be heated is easily convected in the pan-like container 5, and it is preferable to carry out the high heat 2 step immediately after the high fire 1 step.

(Cooking behavior of mixed rice risotto with white rice and brown rice)
FIG. 6 is a graph for comparing the amount of starch eluted with respect to the rice cooking solution of white rice and brown rice, and FIG. 7 shows that the risotto of the mixed rice of white rice and brown rice in the rice cooker according to Embodiment 1 of the present invention is being cooked. It is a figure which shows transition of the internal temperature of a rice cooker, a pot bottom temperature, and the electric power applied to the heating coil 3. FIG. The rice cooker described above can make not only the white rice risotto but also a mixed rice risotto of white rice and brown rice (hereinafter referred to as “brown rice risotto”). Hereinafter, the brown rice risotto cooking operation will be described with reference to FIG. 6 and FIG. 7, and the difference from the above-described cooked rice rice risotto cooking operation will be mainly described.

  First, the user opens the lid of the rice cooker, weighs the rice to have a volume ratio of brown rice: white rice = 3: 1, and puts it into the pot-like container 5 together with water, ingredients, seasonings and the like. Here, many of the cups for weighing a portion of rice are engraved with 1/4 scale, 1/2 scale, 3/4 scale and 1 scale scale, so brown rice risotto, For example, when cooking for 1 unit, white rice should be measured to a scale for 1/4 unit, and brown rice should be measured to a unit for 3/4 unit. When adding water, as described above, the user measures an appropriate amount of water with respect to the amount of rice added using, for example, a 200 ml measuring cup and puts it into the pan-like container 5. At this time, in the case of brown rice risotto, the amount of water evaporated during heating is larger than that in the case of white rice risotto because the heating time in the low-fire process of the rice cooking process of white rice risotto is longer as described later. Therefore, in the case of brown rice risotto, the amount of water that the rice absorbs, the amount of water that becomes thick, and the amount of water that evaporates during heating are added to the pot-like container 5 and heated by adding 3 to 4 times the weight of rice. You can make delicious brown rice risotto. Moreover, what is necessary is just to input the quantity of the rice (white rice and brown rice) thrown into the pan-shaped container 5 based on the restriction | limiting of the quantity of rice demonstrated in the cooking operation | movement of the above-mentioned white rice risotto. Next, the user puts the heated object such as the mixed rice of white rice and brown rice, water, ingredients and seasonings into the pot-like container 5 as described above, and then closes the lid. Then, the user operates the rice selection switch 32 of the operation / display unit 15 to select “brown rice”, operates the hardness selection switch 33 to select “normal”, and operates the menu selection switch 34. "Risotto" is selected and the rice cooking switch 39 is pressed. When the rice cooking switch 39 is pressed without operating the hardness selection switch 33, the rice cooking process may be started assuming that the hardness of the risotto is set to “normal” by default. The rice cooking process is started by pressing the rice cooking switch 39.

  The flow of the rice cooking process of brown rice risotto is the same as the flowchart shown in FIG. Here, as shown in FIG. 6, brown rice has less starch elution amount in the rice cooking liquid than white rice. Therefore, brown rice hardly dissolves in starch into the rice cooking liquid, and starch is not sufficiently dissolved in the rice cooking liquid. Therefore, when a risotto is made using only brown rice, it becomes a smooth risotto and is not delicious. Therefore, white rice is added to the brown rice as described above to obtain a mixed rice having a volume ratio of brown rice: white rice = 3: 1, and the heating time in step S32 in the low-fire process of FIG. 4 is the white rice risotto as shown in FIG. Is set longer than when cooking rice. In such a low-fire process, by making such an operation, a portion of the white rice from which starch is likely to dissolve is added. Therefore, the amount of heating time in step S32 in the low-fire process is increased, so that the white rice passes through the state of Ardente. By boiling down, starch elution progresses, making up for the small amount of starch elution from brown rice, and forms an optimum thickening as a risotto. Moreover, in order for brown rice to become optimal hardness, although the heating time longer than the case of white rice is required, the hardness of brown rice becomes optimal by setting the heating time of step S32 in a low-fire process long. . Here, when cooking brown rice risotto, by making the volume ratio of brown rice: white rice = 3: 1, the ratio of thickening due to the dissolution of starch from the rice grains becomes preferable, but the ratio of brown rice is If it is too much, the thickening will not be formed sufficiently and the texture will be smooth, and if the ratio of brown rice is too small, the amount of thickening will be high, the viscosity will become high, and it will become a thick risotto such as cooking or uncle End up. In order to obtain a preferable texture, the ratio of brown rice to the mixed rice of brown rice and white rice is preferably 75% to 80%. Therefore, the mixing ratio (volume ratio) of brown rice and white rice may be brown rice: white rice = 4: 1 instead of brown rice: white rice = 3: 1. Brown rice contains many nutrients that are not found in white rice, which is good for your health. In this case, the volume ratio of brown rice to white rice is higher than that for brown rice: white rice = 3: 1. .

Like the brown rice risotto cooking operation as described above, risotto can be made using brown rice, and variations in cooking can be increased.
In addition, when making a risotto using only brown rice, it becomes a risotto that is smooth like an Ochazuke, but it is not delicious, but by making a mixed rice of brown rice and white rice, it is possible to give a thickness preferred as a risotto it can.
And when the mixing ratio (volume ratio) of brown rice to white rice is set to brown rice: white rice = 3: 1, it is not necessary to prepare a measuring cup for risotto, and it is used when cooking ordinary rice A cup can be used in combination, and measuring errors can be prevented by measuring rice according to the scale of the cup.

(Cooking behavior of mixed rice risotto with white rice and germinated brown rice)
FIG. 8 shows the changes in the internal temperature and the bottom temperature of the rice cooker during cooking of the mixed rice risotto of white rice and germinated brown rice in the rice cooker according to Embodiment 1 of the present invention, and the heating coil 3 is applied. It is a figure which shows electric power. The rice cooker described above can make not only the white rice risotto and the brown rice risotto but also a mixed rice risotto (hereinafter referred to as “germinated brown rice risotto”). Hereinafter, the cooking operation of the germinated brown rice risotto will be described with reference to FIG. 8, but the description will focus on the differences from the aforementioned cooking operation of the white rice risotto.

  First, the user opens the lid of the rice cooker, weighs the rice to a germination brown rice: white rice = 3: 1 volume ratio, and puts it into the pot-like container 5 together with water, ingredients and seasonings. Here, when the germinated brown rice risotto is cooked for one portion, for example, as described above, white rice is scaled to 1/4 scale, and germinated brown rice is scaled to 3/4 scale. That's fine. When adding water, as described above, the user measures an appropriate amount of water with respect to the amount of rice added using, for example, a 200 ml measuring cup and puts it into the pan-like container 5. At this time, in the case of germinated brown rice risotto, although the heating time in the low-heat process of the rice cooking process of white rice risotto is long as described later, the amount of water absorbed by the germinated brown rice is small. Therefore, in the case of germinated brown rice risotto, the amount of water that the rice absorbs, the amount of water that becomes thick, and the amount of water that evaporates during heating are combined into a pot-like container 5 to 2.5 times the weight of rice. Delicious germinated brown rice risotto can be made by putting it in and heating it. Moreover, what is necessary is just to input the quantity of the rice (white rice and germination brown rice) thrown into the pot-shaped container 5 based on the restriction | limiting of the quantity of rice demonstrated in the cooking operation | movement of the above-mentioned white rice risotto. Next, the user closes the lid after charging the heated object such as the mixed rice of white rice and germinated brown rice, water, ingredients and seasonings into the pot-like container 5 as described above. Then, the user operates the rice selection switch 32 of the operation / display unit 15 to select “germinated brown rice”, operates the hardness selection switch 33 to select “normal”, and operates the menu selection switch 34. Then, “Risotto” is selected and the rice cooking switch 39 is pressed. When the rice cooking switch 39 is pressed without operating the hardness selection switch 33, the rice cooking process may be started assuming that the hardness of the risotto is set to “normal” by default. The rice cooking process is started by pressing the rice cooking switch 39.

  The flow of the rice cooking process of the germinated brown rice risotto is the same as the flowchart shown in FIG. Here, germinated brown rice, like brown rice, has less starch elution in rice cooking liquid than white rice. Therefore, germinated brown rice hardly dissolves starch into the rice cooking liquid, and starch is not sufficiently eluted into the rice cooking liquid. Therefore, when a risotto is made using only germinated brown rice, it becomes a smooth risotto and is not delicious. Moreover, although germinated brown rice suppresses water absorption by the skin, it is easy for water absorption to proceed from the germinated portion, and water absorption has the property of being located between white rice and brown rice. Therefore, as described above, white rice is added to the germinated brown rice so that the germinated brown rice: white rice = 3: 1 volume ratio is obtained, and the heating time of step S32 in the low heat process of FIG. 4 is as shown in FIG. It is set longer than when cooking rice risotto and shorter than when cooking rice risotto. In such a low-fire process, by making such an operation, a portion of the white rice from which starch is likely to dissolve is added. Therefore, the amount of heating time in step S32 in the low-fire process is increased, so that the white rice passes through the state of Ardente. By boiling down, starch elution progresses, making up for the small amount of starch eluted from germinated brown rice, and forming an optimum thickening as a risotto. In addition, in order for the germinated brown rice to have an optimum hardness, it takes longer than the case of white rice and requires a shorter heating time than the case of brown rice, but the heating time of step S32 in the low-heat process is longer than that of white rice risotto, And the hardness of germinated brown rice becomes optimal by setting shorter than the case of brown rice risotto. Here, when the germinated brown rice risotto is cooked, the ratio of the thickening due to the dissolution of starch from the rice grains becomes preferable by making the volume ratio of germinated brown rice: white rice = 3: 1. If the ratio is too large, the thickening will not be formed sufficiently and the texture will be smooth, and if the proportion of germinated brown rice is too small, the amount of thickening will be high and the viscosity will increase, making it thick like rice cooking or uncle It becomes a risotto. In order to obtain a preferable texture, the proportion of germinated brown rice in the mixed rice of germinated brown rice and white rice is preferably 75% to 80%. Therefore, the mixing ratio (volume ratio) of germinated brown rice and white rice may be germinated brown rice: white rice = 4: 1 instead of germinated brown rice: white rice = 3: 1. Germinated brown rice contains many nutrients not found in white rice and is good for health. In this case, the volume ratio of germinated brown rice to white rice is higher than that of germinated brown rice: white rice = 3: 1, so it is said to be even better for health. effective.

Like the rice cooking operation of the germinated brown rice risotto as described above, risotto can be made using germinated brown rice, and variations in cooking can be increased.
Also, when making risotto using only germinated brown rice, it becomes a smooth risotto like ochazuke, but it is not delicious, but by mixing germinated brown rice and white rice, it gives a preferable thickness as risotto be able to.
And when the mixing ratio (volume ratio) of germinated brown rice and white rice is germinated brown rice: white rice = 3: 1, it is not necessary to bother to prepare a measuring cup for risotto and is used when cooking ordinary rice. A single cup can be used in combination, and measuring errors can be prevented by measuring rice according to the scale of the cup.

(Cooking operation of rice and cooked rice)
FIG. 9: is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking rice and cooked rice with the rice cooker which concerns on Embodiment 1 of this invention. As shown in FIG. 9, the rice cooking process of rice and cooked rice according to the present embodiment is realized by steps S23, S33 and S5 in FIG. 4 with respect to the operation based on the ordinary rice drying method. This is an additional function to prevent burning. In the case of cooked rice without rice and ingredients, in the rice cooking process by the cooking and drying method, it is not normally assumed that rice will burn into the pan-like container 5, but in the case of cooked rice with ingredients mixed, it is cooked. There is a possibility of scorching in the rice cooking process by the drying method. FIG. 9 shows an operation in which a non-burning function is added to the rice cooking process using the dried-cooking method in order to avoid such burning. Hereinafter, with reference to FIG. 9, cooking operations of rice, rice porridge and cooked rice will be described.
In addition, the rice cooking process in the case of cooking the rice by the above-mentioned cooking and drying method, rice porridge, and cooked rice is equivalent to the "cooking-drying-type rice cooking process" of this invention.

  First, the user opens the lid of the rice cooker and puts a necessary amount of rice into the pot-like container 5. Next, when cooking the rice, the user throws in a pot-like container 5 an amount of water suitable for the amount of rice thrown in. In addition, when the user cooks rice porridge, if necessary, the ingredients and seasonings are put into the pot-like container 5 and a predetermined amount of water larger than that in the case of rice is put into the pot-like container 5. In. In addition, when the user cooks cooked rice, the ingredients and seasonings are put into the pan-like container 5, and almost the same amount of water as the rice is put into the pan-like container 5. . When the water is added, the user may add it to the pan-like container 5 using, for example, a 200 ml measuring cup as described above. Next, the user closes the lid after putting heated objects such as rice, water, ingredients and seasonings into the pan-like container 5 as described above. Then, the user operates the rice selection switch 32 of the operation / display unit 15 to select “white rice”, and operates the hardness selection switch 33 to select “normal”. Further, when the user cooks rice porridge, he operates the menu selection switch 34 to select “rice porridge”, and when he cooks cooked rice, he operates the menu selection switch 34 to select “cooking”. When selecting and cooking ordinary rice, the menu selection switch 34 is operated so that all the character display portions in the menu display portion 37 are turned off to select “rice”, and the rice cooking switch 39 Press. In addition, when the rice cooking switch 39 is pressed without operating the hardness selection switch 33, the rice cooking process may be started by assuming that the hardness of the cooked rice is set to “normal” by default. . The rice cooking process is started by pressing the rice cooking switch 39.

  Next, the rice cooking process of rice, rice crackers and cooked rice will be described. The rice cooking process of rice, porridge and cooked rice according to the present embodiment is composed of a preheating process (step S101), a boiling process (step S102), a dry-up process (step S103), and a steaming process (step S104). Yes. First, the preheating process (step S101) will be described.

(S101)
The inverter unit 22 receives a control signal from the control unit 23 and supplies power to the heating coil 3 based on the control signal. The heating coil 3 induction-heats the pot-shaped container 5 and puts it into the pot-shaped container 5. The heated object to be heated is heated. At this time, the control unit 23 receives the internal temperature from the internal temperature sensor 14 and transmits a control signal to the inverter unit 22 so that the internal temperature becomes a predetermined temperature (for example, 50 ° C.). In this preheating step, the rice can be sufficiently gelatinized in the subsequent steps by immersing the rice in water at a temperature lower than the gelatinization temperature of rice and allowing the rice to absorb water in advance. The control unit 23 starts heating and finishes the preheating process after a predetermined time has elapsed, and proceeds to step S102.

(S102)
Next, the inverter part 22 receives a control signal from the control part 23, and supplies electric power larger than the electric power supplied in a preheating process (step S101) to the heating coil 3 based on the control signal. At this time, the control part 23 receives internal temperature from the internal temperature sensor 14, and transmits a control signal to the inverter part 22 so that this internal temperature may become the boiling temperature (near 100 degreeC) of rice cooking liquid. In this boiling process, it heats until rice cooking liquid boils, and advances gelatinization of rice. When it determines with the internal temperature having become the boiling temperature (near 100 degreeC) of the rice cooking liquid, the control part 23 complete | finishes a boiling process, and progresses to step S103. Note that, in order to obtain a strong heating amount for boiling the heated object, the control unit 23 may perform an operation of supplying power to cause the inverter unit 22 to heat the heated part by the lid heater 11.

  Next, the dry-up process (step S103) configured by the following steps S1031 to S1034 will be described.

(S1031)
The control unit 23 starts measuring the elapsed time e of the dry-up process operation simultaneously with the start of the dry-up process.

(S1032)
Next, the control unit 23 maintains the internal temperature received from the internal temperature sensor 14 at the boiling temperature of the rice cooking liquid to evaporate the water in the rice cooking liquid, and the rice cooking liquid does not spill from the main body 1. Then, a control signal is transmitted to the inverter unit 22, and the inverter unit 22 supplies electric power based on the control signal to the heating coil 3. In addition, in order to obtain a certain amount of strong heating amount for the object to be heated to gelatinize, the control unit 23 operates the inverter unit 22 to supply power in order to heat the heated part by the lid heater 11. It is good. In this step S1032, gelatinization of the rice proceeds (for example, 50% to 60% of the amount of rice), starch is eluted from the surface layer portion of the gelatinized rice, and the viscosity of the rice cooking liquid increases.

(S1033)
In step S1032, the viscosity of the rice cooking liquid is also increased by the elution of starch from the surface layer of rice, and ingredients are also mixed when “rice porridge” or “cooked rice” is selected. Therefore, the object to be heated is in a state of being easily burned to the bottom of the pan-like container 5. For this reason, the control unit 23 receives the pan bottom temperature (referred to as T4) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T4. That is, the control unit 23 determines whether or not the pan bottom temperature T4 has reached a predetermined non-stick temperature T. When the controller 23 determines that the pan bottom temperature T4 has not reached the non-burning prevention temperature T, the process proceeds to step S1034. Moreover, when the control part 23 determines with the pan bottom temperature T4 having reached the non-burning prevention temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S106.

(S1034)
Next, the control unit 23 determines whether or not the elapsed time e of the dry-up process operation has reached a predetermined time E. If the control unit 23 determines that the elapsed time e has not reached the predetermined time E, the process returns to step S1033. Moreover, when the control part 23 determines with the elapsed time e having reached the predetermined time E, a dry-up process (step S103) is complete | finished and it progresses to a steaming process (step S104).

  As mentioned above, a dry-up process maintains the boiling state of a rice cooking liquid, evaporates water, and advances gelatinization of rice to 50%-60% of the whole.

  Next, the steaming process (step S104) comprised by following step S1041-step S1044 is demonstrated.

(S1041)
The controller 23 starts measuring the elapsed time f of the steaming process operation simultaneously with the start of the steaming process.

(S1042)
Next, the control unit 23 maintains the internal temperature received from the internal temperature sensor 14 to be in the boiling temperature state of the rice cooking liquid, and uniformizes the moisture distribution of the rice grains so that the gelatinization of the rice is 100%. A control signal is transmitted to the inverter unit 22 so as to maintain the heating of the heated portion so as to be in the vicinity, and the inverter unit 22 supplies electric power based on the control signal to the heating coil 3.

(S1043)
In step S1042, the gelatinization of rice has progressed to near 100%, and when “rice porridge” or “cooked rice” is selected, ingredients are also mixed in, so the object to be heated is a pot-shaped container. It is in the state where it is easy to burn to the pan bottom of 5. For this reason, the control unit 23 receives the pan bottom temperature (referred to as T5) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T5. That is, the control unit 23 determines whether or not the pan bottom temperature T5 has reached a predetermined burn-in prevention temperature T. When the controller 23 determines that the pan bottom temperature T5 has not reached the non-burning prevention temperature T, the process proceeds to step S1044. Moreover, when the control part 23 determines with the pan bottom temperature T5 having reached the non-burning prevention temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S106.

(S1044)
Next, the control unit 23 determines whether or not the elapsed time f of the steaming process operation has reached a predetermined time F. If the control unit 23 determines that the elapsed time f has not reached the predetermined time F, the process returns to step S1043. If the controller 23 determines that the elapsed time f has reached the predetermined time F, the steaming process (step S104) is terminated, and the process proceeds to step S105.

  As described above, in the steaming step, the internal temperature is maintained at the boiling temperature of the rice cooking liquid, the moisture distribution of the rice grains is made uniform, and the gelatinization of the rice proceeds to near 100%.

(S105)
After the steaming process is completed, the control unit 23 causes the notification means (not shown) to notify the user to inform the user that the rice cooking process has been completed. With the above operation, the rice cooking process constituted by the preheating process, the boiling process, the dry-up process, and the steaming process is completed.

(S106)
When the control unit 23 determines in step S1033 that the pan bottom temperature T4 has reached the non-stick temperature T, or in step S1043 determines that the pan bottom temperature T5 has reached the non-stick temperature T, the inverter unit 22 is heated. There is a possibility that the supply of power to the coil 3 is stopped to stop the heating of the object to be heated, and the object to be heated in the pan-like container 5 is burned or burnt to the user in the notification means. Let them know.

In addition, as shown in FIG. 9, both are used as a non-burning temperature T as a threshold temperature for suppressing burning in step S <b> 1033 in the dry-up process and step S <b> 1043 in the steaming process. Since the state of the object to be heated is different in the process, the determination of scoring may be performed using different values suitable for both processes as the scoring prevention temperature.
Further, when it is assumed that the bottom of the pan-like container 5 is not normally burnt, such as rice or rice porridge without ingredients, step S1033 in the dry-up process, step S1043 in the steaming process, and step S106 for stopping heating. It is good also as a structure which does not have the burning prevention function which concerns.

(Effect of Embodiment 1)
As in the above-described configuration and risotto rice cooking process operation, in the high fire 1 process, the rice cooking liquid in the pan-like container 5 is boiled as soon as possible to gelatinize the surface layer portion of the rice grain, and water absorption proceeds to the inside of the rice grain. Suppressing and maintaining strong boiling in two high-fire processes, further promotes gelatinization of the surface layer portion of the rice grain, causes the heated portion to convection due to this strong boiling state, and further the surface layer portion of the rice grain gelatinized by this convection A part of the rice cake elutes in the rice cooking liquid to form a thickening, and in the low heat process, the heated part in the pan-like container 5 is not burned and maintained at a boiling level that does not spill, The rice grains in can be made into an aldente state and softened as a risotto, and a delicious risotto can be easily cooked.
In addition, in the high heat 2 process, thickening is formed by convection due to boiling of the object to be heated, so that it is not necessary for the cook to stir the risotto with a spatula in the vicinity of a pan or the like during cooking. Can be cooked.
In addition, due to the convection due to boiling of the heated object in the high-fire 2 process, the heated part can be homogeneously mixed and the variation in the heating condition can be suppressed.
Further, the heating coil 3 is supplied intermittently, not continuously, in the high-fire 2 process and the low-fire process, so that the heating coil 3 can be prevented from being consumed or broken.
In addition, in the cooking of white rice risotto, the amount of water absorbed by the rice, the amount of water that becomes thick, and the amount of water that evaporates during heating are combined into a pot-shaped container 5 of 2.5 to 3.5 times the weight of the rice. You can make delicious white rice risotto by putting it in and heating it.
In addition, in cooking brown rice risotto, the amount of water absorbed by the rice, the amount of water that becomes thick, and the amount of water that evaporates during heating are added to the pot-like container 5 in an amount 3 to 4 times the weight of the rice. Delicious brown rice risotto can be made by heating.
In addition, when making a risotto using only brown rice, it becomes a risotto that is smooth like an Ochazuke, but it is not delicious, but by making a mixed rice of brown rice and white rice, it is possible to give a thickness preferred as a risotto it can.
In addition, risotto can be made using brown rice, and variations in cooking can be increased.
In addition, when cooking germinated brown rice risotto, the amount of water that the rice absorbs, the amount of water that becomes thick, and the amount of water that evaporates during heating are combined in a pot-shaped container with 2.5 to 3.5 times the weight of rice. A delicious germinated brown rice risotto can be made by adding it to 5 and heating.
Also, when making risotto using only germinated brown rice, it becomes a smooth risotto like ochazuke, but it is not delicious, but by mixing germinated brown rice and white rice, it gives a preferable thickness as risotto be able to.
In addition, risottos can be made using germinated brown rice, and variations in cooking can be increased.
In addition, in the risotto rice cooking process as described above, the amount of rice to be cooked can be suppressed to approximately 1/5 or less of the maximum cookable amount of rice that can be cooked by the cooking and drying method. .
Moreover, it is not necessary to prepare a water level scale in the pan-like container 5 by measuring the water using the measuring cup, and the timing when the water is put into the pan-like container 5 is before the ingredients and seasonings are added. Any of the latter can be used, and the amount of water can be accurately adjusted because it is easy to measure water.
In addition, when the mixing ratio (volume ratio) of brown rice or germinated brown rice to white rice is 3: 1 or 4: 1, there is no need to bother preparing a measuring cup for risotto, when cooking normal rice A single cup to be used can be used in combination, and measuring errors can be prevented by measuring rice according to the scale of the cup.
Moreover, it can suppress that a rice grain is swollen by the residual heat which the pan-like container 5 has by notifying that a rice cooking process was complete | finished to the user by the alerting | reporting means.
And in the rice cooking process of risotto and the rice cooking process of rice, rice porridge, and cooking by the raisin method, by providing a non-burning function, the burning of the heated portion to the pan-like container 5 is suppressed, and the texture You can cook delicious risotto, rice, rice porridge and cooked rice.

Embodiment 2. FIG.
(Configuration of operation / display unit 15)
FIG. 10 is a front view of the operation / display unit 15 provided in the rice cooker according to Embodiment 2 of the present invention. Hereinafter, in this Embodiment, it demonstrates centering around the structure and operation | movement different from the rice cooker which concerns on the above-mentioned Embodiment 1. FIG.
As shown in FIG. 10, a liquid crystal display panel 31 is disposed at a substantially central portion of the operation / display unit 15. On the left side of the liquid crystal display panel 31, “white rice”, “no-wash rice”, “germination” Rice selection switch 32 for selecting the type of rice from “brown rice” and “brown rice”, the method of cooking rice, that is, the hardness of the cooked rice among “normal”, “hard” and “soft” And a menu for selecting a cooking menu from among “rice”, “risotto consomme”, “risotto tomato”, “risotto cream”, “rice porridge” and “cooked” A selection switch 34 is provided.

  When a cooking menu is selected by operating the menu selection switch 34 among the above switches, a menu display unit 37a that displays which cooking menu is selected is below the hardness display unit 36 in the liquid crystal display panel 31. Is provided. For example, when “risotto / tomato” is selected by the operation of the menu selection switch 34, the character display portions of “risotto” and “tomato” are lit, and when “rice” is selected All the character display parts constituting the menu display part 37 are turned off. In addition, when indicating that “rice” is selected, the menu display portion 37 may be provided with a character display portion of “rice” so that the character display portion is lit. Other configurations of the operation / display unit 15 are the same as those of the operation / display unit 15 according to the first embodiment.

(Cooking action of risotto with cooking sauce)
FIG. 11 is a diagram showing a state in which ingredients are put into the pan-like container 5 when cooking a risotto by the rice cooker according to Embodiment 2 of the present invention, and FIG. 12 is related to Embodiment 2 of the present invention. It is a figure which shows the transition of the internal temperature of a rice cooker during cooking of the white rice risotto which added the cooking sauce in a rice cooker, the transition of the bottom temperature, and the electric power applied to the heating coil 3. FIG. Hereinafter, the cooking operation of the white rice risotto to which the cooking sauce has been added will be described with reference to FIG. 11 and FIG. 12, but the description will focus on the differences from the cooking operation of the white rice risotto according to the first embodiment.

  First, the user opens the lid of the rice cooker, and, as shown in FIG. 11, throws white rice 51 and water 52 into the pan-like container 5 as objects to be heated. Since the pot-like container 5 is detachably stored in the container cover 2, the user takes out the pot-like container 5 from the container cover 2, puts the above-mentioned heated object, and then the heated object. It is good also as what stores the pot-shaped container 5 in which was put in the container cover 2. FIG.

  When adding water, the user measures an appropriate amount of water relative to the amount of rice added using, for example, a 200 ml measuring cup and puts it into the pan-like container 5. In addition, when cooking rice with white rice by the cooking method, the rice is cooked by adding 1.5 times the weight of the rice, but in the case of the risotto according to the present embodiment, the amount of water absorbed by the rice, thickening A delicious white rice risotto can be made by adding the amount of water that evaporates during heating and the amount of water that is 2.5 to 3.5 times the weight of the rice into the pan-like container 5 and heating it. it can. That is, if the amount of water is less than 0 to 1.5 times the weight of rice, it becomes hard rice, and if it is less than 1.5 to 2.5 times the amount of water, the amount of thickening is not sufficient, and the amount of water is 3.5 times the amount. If it is more, the thickening will become loose and hard rice cracker, so that it is preferable as a risotto by putting water of 2.5 to 3.5 times the weight of rice into the pan-like container 5 and heating it. Become.

  Next, as shown in FIG. 11, the user puts the cream sauce as the cooking sauce 53 in the pan-like container 5 in which the white rice 51 and the water 52 are put, and then closes the lid. Then, the user operates the rice selection switch 32 of the operation / display unit 15 to select “white rice”, operates the hardness selection switch 33 to select “normal”, and operates the menu selection switch 34. To select “Risotto cream” and press the rice cooking switch 39. When the rice cooking switch 39 is pressed without operating the hardness selection switch 33, the rice cooking process may be started assuming that the hardness of the risotto is set to “normal” by default. The rice cooking process is started by pressing the rice cooking switch 39.

  The rice cooking process started by pressing the rice cooking switch 39 is the same as the flowchart shown in FIG. 4 described in the first embodiment. However, in the present embodiment, not only the rice such as white rice but also the cooking sauce 53 is introduced, so that the fluidity of the rice cooking liquid composed of the cooking sauce 53 mixed with the water 52 becomes low. In the boiling state, convection is difficult, and it is difficult for fire to pass through the rice grains. At this time, as shown in FIG. 4, maintaining the strong boiling, proceeding the gelatinization of the starch in the surface layer portion of the rice grain, the heating time of the high-firing two steps for convection of the object to be heated to form the thickening, If it is the same time as the heating time of the high heat 2 process when cooking the normal white rice risotto described in the form 1, there is a possibility that it will burn to the pan-like container 5. Moreover, the heating time of the low heat process which makes the rice grain in a to-be-heated material the state of Ardente, and makes softness preferable as a risotto is the same as the heating time of the low heat process in the case of cooking the normal white rice risotto demonstrated in Embodiment 1. If this time is set, the rice grains will not be sufficiently ignited and cannot be made soft. Therefore, as shown in FIG. 12, the heating time of the high-fire 2 process is made shorter than the heating time of the high-fire 2 process in the rice cooking process of the white rice risotto according to Embodiment 1 shown in FIG. Cooking is performed by setting the heating time to be longer than the heating time of the low heat process in the rice cooking process of the white rice risotto according to Embodiment 1.

In addition, since the tomato sauce or the cream sauce is input as the cooking sauce 53, the fluidity is low compared to other consommé sauces, so the consommé sauce is selected as the cooking sauce 53 and input into the pan-like container 5. In this case, as described above, the time for the high-fire process 2 may be set longer and the time for the low-fire process may be set shorter than when the tomato sauce or cream sauce is put into the pan-like container 5.
Moreover, when the cooking sauce 53 is thrown into the pan-like container 5 as described above, the heating time of the high-fire 2 process in the rice cooking process is shorter than the high-fire 2 process in the rice cooking process of the white rice risotto according to Embodiment 1, And although the heating time of the low heat process was made longer than the low heat process in the rice cooking process of the same rice risotto, it is not limited to this, only the heating time of the high heat 2 process is adjusted, or Only the heating time may be adjusted.

FIG. 13 shows a case of cooking a white rice risotto in the rice cooker according to Embodiment 2 of the present invention, when a low-fluidity cooking course is introduced (FIG. 13 (a)) and a high-fluidity cooking sauce is introduced. It is the figure which showed the relationship between the sum total of the heating time of a strong fire 2 process and a low fire process of FIG.13 (b), and the hardness of the rice grain after the heating.
As shown in FIG. 13 (a), when cooking sauce 53 (for example, tomato sauce or cream sauce) with low fluidity is put into the pan-like container 5, the total time of the heating time in the high heat 2 step and the low heat step In about 10 to 18 minutes, the rice grains are sufficiently ignited, and the hardness of the rice grains after heating becomes appropriate. On the other hand, as shown in FIG. 13 (b), when a cooking sauce 53 with high fluidity (for example, consomme sauce) is introduced into the pan-like container 5, it is easier for fire to pass than the cooking sauce 53 with low fluidity. In addition, the total time of the heating time in the high-fire 2 process and the low-fire process is about 6 to 14 minutes, and the hardness of the rice grains after heating becomes appropriate. As described above, when the risotto cooking source 53 can be selected on the operation / display unit 15 as described above, after the detection of the boiling of the object to be heated, that is, the high heat 2 process after the high heat 1 process ends, What is necessary is just to adjust the total time of the heating time of a low heat process.

As described above, the risotto cooking source 53 cannot be selected on the operation / display unit 15, and only whether or not the cooking sauce is added can be selected. When the cooking sauce is added, the selection is made. When the cooking sauce 53 with low fluidity as shown in FIG. 13 is added and when the cooking sauce 53 with high fluidity is introduced as shown in FIG. What is necessary is just to set so that the total time of the heating time of a high fire 2 process and a low fire process may become about 10 minutes-14 minutes.
Moreover, although the rice cooking process of the risotto in this Embodiment is the same as the rice cooking process in Embodiment 1 shown by FIG. 4, about the non-burning prevention temperature T of step S23 and step S33 in FIG. For example, it may be determined as follows. That is, for example, when the cooking sauce 53 is a cream sauce as described above, the temperature at which the lactose in the milk component contained in the cream sauce is caramelized from other sugars is as low as 150 ° C to 170 ° C, Since it is colored by caramelization, it is burnt and colored, and lactose is also colored by causing an aminocarbonyl reaction with a protein that is one of the milk components to give a burnt color. In this case, when the pan bottom temperature exceeds 135 ° C., coloring (burnt color) starts to occur, so the burn temperature T may be set to 130 ° C., for example.

(Effect of Embodiment 2)
By putting the cooking sauce 53 into the pan-like container 5 as in the above-described configuration and risotto rice cooking process operation, various seasoned risottos can be cooked deliciously.
In addition, by adding the cooking sauce 53 after adding the white rice and water, it is possible to avoid the cooking sauce 53 coming into direct contact with the bottom of the pan-like container 5 and to suppress burning during heating. .

  In the above description, the case where only white rice is used as the rice to be introduced has been described. However, the present invention is not limited to this, and a mixed rice of brown rice and white rice or a mixed rice of germinated brown rice and white rice is used. May be. In this case, the low heat process may be set longer than when cooking risotto using only white rice.

Embodiment 3 FIG.
(Cooking action of white rice risotto)
FIG. 14: is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking a risotto with the rice cooker which concerns on Embodiment 3 of this invention. Hereinafter, in this Embodiment, it demonstrates centering around the operation | movement different from the rice cooker which concerns on Embodiment 1 and Embodiment 2 mentioned above. Here, the structure of the rice cooker which concerns on this Embodiment shall be the same as the structure of the rice cooker which concerns on Embodiment 1, or the rice cooker which concerns on Embodiment 2. FIG. Hereinafter, with reference to FIG. 14, it demonstrates centering on a different point from the cooking operation | movement of the white rice risotto demonstrated in FIG. 4 which concerns on Embodiment 1, About the operation | movement of the step which is not demonstrated, is the same as Embodiment 1. FIG. It shall be.

  First, the high fire 2 process (step S2) comprised by step S21-step S29 is demonstrated.

(S23)
In the high-fire 2 process, the inverter unit 22 supplies a larger electric power to the heating coil 3 than the low-fire process to heat the object to be heated, and the gelatinization of the surface layer of rice grains and the formation of thickening proceed. It changes to the state where it is easy to burn to the pan bottom of the container 5 and to be easily spilled. For this reason, the control unit 23 receives the pan bottom temperature (referred to as T1) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T1. That is, the control unit 23 determines whether or not the pot bottom temperature T1 has reached a predetermined non-burning temperature T. When the controller 23 determines that the pan bottom temperature T1 has not reached the non-burning prevention temperature T, the process proceeds to step S24. Moreover, when the control part 23 determines with the pan bottom temperature T1 having reached the non-burning temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S25.

(S25)
The control unit 23 temporarily stops measuring the elapsed time a of the high-fire two-step operation.

(S26)
The control unit 23 causes the inverter unit 22 to stop supplying electric power to the heating coil 3 to temporarily stop induction heating of the pan-like container 5. In addition, the control unit 23 causes the notification unit to notify the user that heating has been temporarily stopped to prevent burning.

(S27)
The user who has received the notification by the notification means opens the lid of the rice cooker, checks the state of the heated object in the pan-shaped container 5, particularly checks whether the bottom of the pot-shaped container 5 is burned, and removes the heated object. Stir and so on to homogenize the mixed state of the object to be heated and close the lid again. At this time, the outer lid opening / closing sensor 10 detects whether the lid has been opened by the user, and further detects whether the lid has been closed by the user. The control unit 23 receives both detection information from the outer lid opening / closing sensor 10. Receive. In addition, the control unit 23 stores the detection information in the storage unit 24. Then, the user presses the rice cooking switch 39.
The rice cooking switch 39 here corresponds to the “heating restart operation means” of the present invention.

(S28)
When the control unit 23 detects that the rice cooker switch 39 has been pressed by the user, it is stored in the storage unit 24 as to whether or not the lid of the rice cooker has been opened and closed by the user in step S27. The determination is made based on the detected information. As a result of this determination, if the control unit 23 determines that the lid has been opened once by the user and has been closed thereafter, the process proceeds to step S29. On the other hand, when the control unit 23 determines that the lid has not been opened by the user or the lid has been opened, the process returns to step S26. In step S27, the control unit 23 stores in the storage unit 24 information on whether or not the lid has been opened by the user detected by the outer lid opening / closing sensor 10 and whether or not the lid has been closed by the user thereafter. However, the operation is not limited to this, and the control unit 23 stores in the storage unit 24 only information on whether or not the lid has been opened by the user detected by the outer lid opening / closing sensor 10. Thereafter, whether or not the lid is closed may be determined from the detection information of the outer lid opening / closing sensor 10 at the timing when the rice cooking switch 39 is pressed.

(S29)
The control unit 23 resumes measuring the elapsed time a of the high-fire two-step operation, and returns to step S22.

  First, the low heat process (step S3) comprised by step S31-step S39 is demonstrated.

(S33)
In the low-fire process, the heated object has already been thickened in the high-fire 2 process, so that the heated object is easily burned to the bottom of the pan-like container 5. For this reason, the control unit 23 receives the pan bottom temperature T2 from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T2. That is, the control unit 23 determines whether or not the pan bottom temperature T2 has reached a predetermined non-stick temperature T. When the control unit 23 determines that the pan bottom temperature T2 has not reached the non-burning prevention temperature T, the process proceeds to step S34. Moreover, when the control part 23 determines with the pan bottom temperature T2 having reached the non-burning prevention temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S35.

(S35)
The control unit 23 temporarily stops the measurement of the elapsed time b of the low heat process operation.

(S36)
The control unit 23 causes the inverter unit 22 to stop supplying electric power to the heating coil 3 to temporarily stop induction heating of the pan-like container 5. In addition, the control unit 23 causes the notification unit to notify the user that heating has been temporarily stopped to prevent burning.

(S37)
The user who has received the notification by the notification means opens the lid of the rice cooker, checks the state of the heated object in the pan-shaped container 5, particularly checks whether the bottom of the pot-shaped container 5 is burned, and removes the heated object. Stir and so on to homogenize the mixed state of the object to be heated and close the lid again. At this time, the outer lid opening / closing sensor 10 detects whether the lid has been opened by the user, and further detects whether the lid has been closed by the user. The control unit 23 receives both detection information from the outer lid opening / closing sensor 10. Receive. In addition, the control unit 23 stores the detection information in the storage unit 24. Then, the user presses the rice cooking switch 39.
The rice cooking switch 39 here corresponds to the “heating restart operation means” of the present invention.

(S38)
When the control unit 23 detects that the rice cooker switch 39 has been pressed by the user, it is stored in the storage unit 24 as to whether or not the lid of the rice cooker has been opened and closed by the user in step S27. The determination is made based on the detected information. As a result of the determination, if the control unit 23 determines that the lid has been opened once by the user and has been closed thereafter, the process proceeds to step S39. On the other hand, when the control unit 23 determines that the lid has not been opened by the user or the lid has been opened, the process returns to step S36. In step S <b> 37, the control unit 23 stores in the storage unit 24 information on whether the lid has been opened by the user detected by the outer lid opening / closing sensor 10 and whether the lid has been closed by the user thereafter. However, the operation is not limited to this, and the control unit 23 stores in the storage unit 24 only information on whether or not the lid has been opened by the user detected by the outer lid opening / closing sensor 10. Thereafter, whether or not the lid is closed may be determined from the detection information of the outer lid opening / closing sensor 10 at the timing when the rice cooking switch 39 is pressed.

(S39)
The control unit 23 resumes measuring the elapsed time b of the low heat process operation, and returns to step S32.

  The operation of step S5 in the flowchart of FIG. 4 in the first embodiment is replaced by the operation of step S26 and step S36 in FIG. 14 according to the present embodiment, and in this embodiment, the operation of step S5 is performed. There is no.

(Effect of Embodiment 3)
By the above operation, in the rice cooking process of the risotto, by providing a function to prevent scorching, while suppressing the scorching of the heated portion to the pan-like container 5, the state immediately before scoring by the pan bottom temperature sensor 4 is detected and controlled. The cooking of the risotto can be continued by giving the user the timing to stir the object to be heated in the pot-like container 5 by stopping the temporary heating by the unit 23, so that the cooking is easy to use. Can be obtained.

In addition, in said operation | movement, although the operation | movement in case of cooking white rice risotto was demonstrated, it is not restricted to this, It cannot be overemphasized that it can apply also to the rice cooking operation | movement about brown rice risotto and germination brown rice risotto.
Moreover, as mentioned above, although the rice cooking process of the risotto shown by FIG. 14 was demonstrated, the non-burning prevention function which concerns on this Embodiment, and the reheating function after stirring by a user are FIG. 9 of Embodiment 1. FIG. It goes without saying that it can also be applied to the rice cooking process of rice, rice porridge and cooked rice.

Embodiment 4 FIG.
(Cooking action of white rice risotto)
FIG. 15: is a flowchart which shows the operation | movement of the rice cooking process in the case of cooking a risotto with the rice cooker which concerns on Embodiment 4 of this invention, a heat retention process, and a reheating process. Hereinafter, in this Embodiment, it demonstrates centering around the operation | movement different from the rice cooker which concerns on Embodiment 1 and Embodiment 2 mentioned above. Here, the structure of the rice cooker which concerns on this Embodiment shall be the same as the structure of the rice cooker which concerns on Embodiment 1, or the rice cooker which concerns on Embodiment 2. FIG.
Hereinafter, with reference to FIG. 15, the description will focus on the differences from the cooking operation of the white rice risotto described in FIG. 4 according to the first embodiment of the risotto according to the present embodiment, and the operation of the steps not described Are the same as those in the first embodiment.

  After the end of step S4 shown in FIG. 4 in the first embodiment, in the present embodiment, the process proceeds to the heat retaining step (step S6). Next, the heat insulation process (step S6) comprised by step S61-step S66 is demonstrated.

(S61)
The controller 23 starts measuring the heat retention elapsed time of the heat retention process operation at the same time as the heat retention process starts. At this time, the control unit 23 displays the measured heat retention elapsed time on the time display unit 38 in the operation / display unit 15.

(S62)
Next, the control signal from the inverter part 22 and the control part 23 is received, and the electric power for thermal insulation smaller than the electric power for rice cooking operation | movement is supplied to the heating coil 3 based on the control new number. In addition, as for the heat retention of the to-be-heated material in the pan-shaped container 5, it is not limited to the use of only the heating coil 3, The lid heater 11 may be substituted for the heating coil 3, or both are used in combination. It may be a thing.

(S63)
After the risotto rice cooking process in step S1 to step S4, when the user determines that the risotto is hard and has a bad texture, etc., and the risotto is heated again by the rice cooker, etc. 39 is pressed to perform the reheating process. At this time, when the user does not press the rice cooking switch 39, the process proceeds to step S65, and when the user presses the rice cooking switch 39 to perform the reheating process, the process proceeds to step S64.
In addition, the rice cooking switch 39 here is corresponded to the "reheating operation means" of this invention.

(S64)
The control unit 23 causes the inverter unit 22 to stop supplying power to the heating coil 3 to temporarily stop heating for keeping the pan-like container 5. Furthermore, the control unit 23 temporarily stops the measurement of the heat retention elapsed time of the heat retention process operation, ends the heat retention process (step S6), and proceeds to the reheating process (step S7).

(S65)
When the user keeps the heated object in the pan-like container 5 for a long time and the corrosion of the heated object proceeds due to oxidation, etc., and the user wants to discard the heated object, he / she presses the off / heat retaining switch 42. .

(S66)
The control unit 23 causes the inverter unit 22 to stop supplying power to the heating coil 3 and stops heating for keeping the pan-like container 5 warm. Furthermore, the control part 23 stops the measurement of the heat retention elapsed time of heat retention process operation | movement, and complete | finishes a heat retention process (step S6).

  Next, the reheating process (step S7) comprised by the following step S71-step S75 is demonstrated.

(S71)
The control unit 23 starts measuring the elapsed time d of the reheating process operation simultaneously with the start of the reheating process.

(S72)
The inverter unit 22 receives the control signal from the control unit 23 and supplies the heating coil 3 with the same power in the low-fire process smaller than the power supplied in the high-fire 1 process and the high-fire 2 process based on the control signal. .

(S73)
In this reheating process, since the rice cooking process comprised by step S1-step S4 has already been complete | finished, it is highly likely that the to-be-heated object has formed the thickening. It is easy to burn to the bottom of 5. For this reason, the control unit 23 receives the pan bottom temperature (referred to as T3) from the pan bottom temperature sensor 4 and monitors the pan bottom temperature T3. That is, the control unit 23 determines whether or not the pan bottom temperature T3 has reached a predetermined non-stick temperature T. If the control unit 23 determines that the pan bottom temperature T3 has not reached the non-burning prevention temperature T, the process proceeds to step S74. Moreover, when the control part 23 determines with the pan bottom temperature T3 having reached the non-burning prevention temperature T, it determines that it is just before the to-be-heated object in the pan-shaped container 5 burns, and progresses to step S76.

(S74)
Next, the control unit 23 determines whether or not the elapsed time d of the reheating process operation has reached a predetermined time D. If the control unit 23 determines that the elapsed time d has not reached the predetermined time D, the process returns to step S73. If the controller 23 determines that the elapsed time d has reached the predetermined time D, the process proceeds to step S75.

(S75)
The control unit 23 causes the inverter unit 22 to stop supplying electric power to the heating coil 3 and terminates the induction heating of the pan-like container 5. And in order to notify a user that the reheating process of the risotto was complete | finished, the control part 23 alert | reports a user to a notification means, and returns to step S6 (heat retention process). With the above operation, the reheating process is completed. As described above, by notifying the user that the rice cooking process has been completed by the notification means, it is possible to prevent the rice grains from being swollen by the residual heat of the pan-like container 5.

(S76)
When the control unit 23 determines in step S73 that the pan bottom temperature T3 has reached the non-burning temperature T, the inverter unit 22 stops the supply of electric power to the heating coil 3 to stop the heating of the object to be heated. The means is notified to the user that the object to be heated in the pot-like container 5 is burnt or possibly burned.

(Effect of Embodiment 4)
By the above operation, after the risotto rice cooking process, if the user judges that the risotto is hard and bad in texture, etc., the risotto is heated again with a rice cooker to soften the risotto and improve the texture. Can be cooked, so that a convenient rice cooker can be obtained.
Moreover, the risotto of a delicious state can be maintained, without cooling the to-be-heated material after a rice cooking process by providing the heat retention process after the rice cooking process of a risotto.

As shown in FIG. 15, the temperature serving as a threshold for suppressing scoring in step S <b> 73 is the same as the scoring prevention temperature T in step S <b> 23 in the high heat 2 process and the low fire process S <b> 33 in FIG. 4. However, since the state of the object to be heated is different in the high-fire 2 process, the low-fire process, and the reheating process, the determination of scoring may be performed by using different values suitable for both processes as the scoring prevention temperature.
Moreover, the heat-retaining process (step S6) and the reheating process (step S7) after step S4 shown in FIG. 15 are the rice cooking process using rice drying method shown in FIG. You may apply later, and you may apply after the rice cooking process of the risotto shown in FIG.
Furthermore, in said operation | movement, although it is set as the operation | movement which a user depresses the rice cooking switch 39 in order to implement the reheating process (step S7) in step S63 of a heat retention process (step S6), it is not restricted to this. The operation / display unit 15 may be provided with a reheating button separately from the rice cooking switch 39, and when the user performs the reheating process, the reheating button may be pressed.

Embodiment 5 FIG.
(Overall configuration of induction heating cooker)
FIG. 16 is an overall configuration diagram of an induction heating cooker according to Embodiment 5 of the present invention.
As shown in FIG. 16, in the induction heating cooker according to the present embodiment, a pan 101 into which an object to be heated is placed is placed on a top plate 103 that is transparent and transmits infrared rays and is made of ceramics or the like. Yes. The opening of the pan 101 is covered with a lid 102, and the lid 102 is provided with a steam port (not shown) for releasing water vapor evaporating from the heated portion to the outside. A heating coil 104 is provided below the top plate 103 at a position facing the pan 101, and the heating coil 104 is connected to an inverter unit 105 that supplies high-frequency power to the heating coil 104. An infrared detecting means 106 for detecting infrared rays radiated from the bottom surface of the pan 101 is installed at the center of the heating coil 104 and on the lower surface of the top plate 103. The infrared detection means 106 is connected to the temperature detection means 107 and outputs infrared information radiated from the bottom surface of the pan 101 to the temperature detection means 107. The temperature detection means 107 is connected to the boiling detection means 108, and the boiling detection means 108 receives the pan bottom temperature of the pot 101 calculated based on the infrared information received from the infrared detection means 106 by the temperature detection means 107. Detecting whether the object to be heated in the pan 101 is boiling. Further, the inverter unit 105 is connected to the control unit 109, receives a new control signal from the control unit 109, and supplies high-frequency power to the heating coil 104 based on the new control signal. Further, the temperature detection means 107 and the boiling detection means 108 are connected to the control unit 109, the temperature detection means 107 outputs the pan bottom temperature information, and the boiling detection means 108 outputs the boiling detection information to the control unit 109. . An operation / display unit 110 is connected to the control unit 109, and the operation / display unit 110 transmits operation information of the induction heating cooker having the above-described configuration to the control unit 109. And display the cooking state of the induction heating cooker. Further, the operation / display unit 110 has the same configuration as the operation / display unit 15 shown in FIG. 3 in the first embodiment or FIG. 10 in the second embodiment.
The heating coil 104 and the control unit 109 correspond to “heating means” and “control means” of the present invention, respectively. The infrared detecting means 106 and the temperature detecting means 107 correspond to the “pan temperature detecting means” of the present invention.

  The configuration of each operation switch and display unit of the operation / display unit 110 is not necessarily the same as that of the operation / display unit 15 shown in FIG. 3 or FIG. It is good also as a structure replaced with the ignition switch etc. which are equipped with the normal induction heating cooking appliance.

(Risotto cooking operation)
The rice cooking process operation of the risotto in the induction heating cooker according to the present embodiment is performed by the rice cooking process operation described in the first embodiment or the second embodiment, that is, the rice cooking process similar to the flowchart shown in FIG. The Correspondence between the parts constituting the rice cooker according to Embodiment 1 or 2 (hereinafter referred to as “Embodiment 1”, etc.) and the parts constituting the induction heating cooker according to the present embodiment And the rice cooking process operation | movement is demonstrated supplementarily.

  In the present embodiment, the lid that covers the pot-like container 5 and its opening in the first embodiment corresponds to the pot 101 and the lid 102, respectively.

  Moreover, the heating coil 3, the inverter part 22, and the control part 23 in Embodiment 1 etc. are corresponded to the heating coil 104, the inverter part 105, and the control part 109 in this Embodiment, respectively. Based on the control signal received from the control unit 109, the inverter unit 105 uses FIG. 5 (b) in the rice cooking process of white rice risotto, FIG. 7 (b) in the rice cooking process of brown rice risotto, and rice cooking of the germinated brown rice risotto. In the process, electric power as shown in FIG. 8B is supplied to the heating coil 104, and the object to be heated is heated through the pot 101.

  In the present embodiment, the operation / display unit 15 in the first embodiment corresponds to the operation / display unit 110 as described above, and the user operates the operation / display unit 110 to change the rice variety. Select rice hardness or menu.

  Further, the internal temperature sensor 14 in the first embodiment corresponds to the infrared detection means 106, the temperature detection means 107, and the boiling detection means 108 in the present embodiment. The infrared detection means 106, temperature detection means 107, and boiling detection means 108 detect boiling of the object to be heated in the pan 101 in step S12 of the high fire 1 process shown in FIG. And the control unit 109 shifts to the high-fire 2 process.

  In addition, the pan bottom temperature sensor 4 in the first embodiment corresponds to the infrared detecting means 106 and the temperature detecting means 107 in the present embodiment. In step S23 of the high heat two process shown in FIG. 4 and step S33 of the low fire process, the infrared detecting means 106 and the temperature detecting means 107 detect the pan bottom temperature T1, and the control unit 109 determines that the pan bottom temperature T1 is the non-sticking temperature T. It is determined whether or not it has been reached.

(Effect of Embodiment 5)
With the above configuration and operation, an induction heating cooker that can obtain the same effects as those of the rice cooker according to Embodiment 1 and the like can be obtained.

In addition, the induction heating cooker which concerns on this Embodiment is not limited to the rice cooking process of the risotto shown in FIG. 4 as mentioned above, Like the rice cooker which concerns on Embodiment 3, it is FIG. It is good also as what implements the rice cooking process of the risotto provided with the non-sticking function shown. At this time, regarding the confirmation operation of the lid open / close memory in step S28 and step S38 of FIG. 14, the induction heating cooker according to the present embodiment determines whether or not the opening of the pan 101 is closed by the lid 102. Since no means for detecting is provided, an operation for skipping these steps may be performed. It should be noted that a means for detecting whether or not the pan 101 is closed by the lid 102 may be provided. In this case, a storage means for storing opening / closing by the lid 102 is provided, and the storage means is a control unit. 109 may be connected. In this case, the means for detecting whether or not the pan 101 is closed by the lid 102 corresponds to the “lid opening / closing detection means” of the present invention.
Moreover, the induction heating cooker which concerns on this Embodiment is not limited to the rice cooking process of the risotto shown by FIG.4 and FIG.14 as mentioned above, Like the rice cooker which concerns on Embodiment 4, It is good also as what implements the rice cooking process which has the heat retention process and reheating process which are shown by FIG.
Further, in the first to fourth embodiments, the rice cooker, and in the fifth embodiment, the induction heating cooker includes a risotto rice cooking process, a non-sticking function, or a heat retaining process and a reheating process. However, the same function can be applied to other cooking devices such as a hot plate and a microwave oven.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Container cover, 3 Heating coil, 3a 1st heating coil, 3b 2nd heating coil, 4 Pan bottom temperature sensor, 4a Compression spring, 5 Pan-shaped container, 5a Flange part, 6 Support member, 7 Inner lid, 8 Locking material, 9 outer lid, 10 outer lid opening / closing sensor, 11 lid heater, 12 lid packing, 13 steam port, 13a steam passage hole, 13b steam discharge hole, 14 internal temperature sensor, 15 operation / display section, 16 circuit section , 21 AC power source, 22 Inverter section, 23 Control section, 24 Storage section, 31 Liquid crystal display panel, 32 Rice selection switch, 33 Hardness selection switch, 34 Menu selection switch, 35 Rice seed display section, 36 Hardness display section , 37, 37a Menu display section, 38 hour display section, 39 Rice cooking switch, 40 Reservation switch, 41 Time switch, 42 Off / Heat retention Switch, 51 White rice, 52 Water, 53 Cooking sauce, 101 Pan, 102 Lid, 103 Top plate, 104 Heating coil, 105 Inverter, 106 Infrared detector, 107 Temperature detector, 108 Boiling detector, 109 Controller, 110 Operation / display section.

Claims (10)

The body,
A pan-like container placed on the main body and into which an object to be heated is charged;
A lid covering the opening of the pan-like container;
Heating means provided inside the main body and below the pan-like container, for heating the pan-like container and the object to be heated in the pan-like container;
Boiling detection means for detecting the boiling state of the object to be heated in the pan-like container;
Pan temperature detecting means for detecting the temperature of the pan bottom of the pan-like container;
Informing means for informing the state of the object to be heated in the pan-like container,
Control means for driving and controlling the heating means;
With
The control means includes
The pan is heated by the heating means,
Conduct a rice cooking process to cook the heated object,
In the rice cooking step, as compared with the case of cooking rice cooked by the method of cooking and drying as the object to be heated, the water addition ratio, which is the ratio of the weight of water to the weight of rice, is increased,
In the heating process after the boiling of the object to be heated is detected by the boiling detection means in the rice cooking process, the temperature detected by the pan temperature detecting means during the heating of the object to be heated by the heating means, If the object to be heated has reached a predetermined non-burning temperature that becomes a threshold for suppressing burning to the pan-like container, the heating means stops the heating operation,
When the heating operation is stopped, the informing means is informed of the fact ,
The control means implements a risotto rice cooking step for cooking risotto as the rice cooking step,
The risotto rice cooking process
It is the first step of the risotto rice cooking process, the boiling detection means detects the boiling of the object to be heated, the surface layer part of the rice grain in the object to be heated is gelatinized, and the gelatinized surface layer part is inside the rice grain 1 strong fire process to suppress water absorption
By heating the object to be heated for a predetermined time by the heating means, the boiling state of the object to be heated is maintained, and gelatinization of the surface layer portion of the rice grain is progressed, and convection is generated in the object to be heated. , 2 steps of high heat to elute starch from the surface layer part of the rice grains in the rice cooking liquid in the heated object to form a thickening in the rice cooking liquid;
By heating the object to be heated intermittently for a predetermined time by the heating means with a heating force weaker than the strong fire 1 process and the strong fire 2 process, such that the object to be heated does not burn to the pan-like container, A low heat process for finishing the rice grains in an aldente state;
A cooking device characterized by comprising: The cooking device according to claim 1 , wherein the heating step is the high heat 2 step or the low heat step. With heating resumption operation means,
In at least one of the high-fire 2 step and the low-fire step, the control unit causes the heating unit to perform a heating operation when the heating restart operation unit is operated after the heating unit stops the heating operation. The cooking device according to claim 2 , wherein the cooking device is restarted. A lid opening / closing detection means for detecting whether or not the lid covers the opening of the pan-like container;
Storage means for storing the open / close state of the lid detected by the lid open / close detection means;
With
The control means includes
When it is confirmed that the heating restart operation means has been operated, information on the open / closed state of the lid is obtained from the storage means,
The information on the open / closed state of the lid acquired from the storage means satisfies the condition that the lid is opened once and then the lid is closed after confirming that the heating restart operation means is operated. When the heating means, the heating means restarts the heating operation,
When the information on the open / closed state of the lid acquired from the storage means indicates that the condition is not satisfied, the heating means is not restarted and the notifying means is notified of the fact. The cooking device according to claim 3 . The said control means implements the heat retention process which heat-retains the said to-be-heated material in the said pan-shaped container with the said heating means, after implementing the said risotto rice cooking process which cooks the said risotto . The heating cooker in any one of Claim 4 . Reheating operation means,
The control means includes
When it is confirmed that the reheating operation means has been operated during the heat retention process, the heating means is stopped for the heat retention operation,
Claims to the heating means, the heating power equivalent to the heating power of the heating operation in the low heat step, a predetermined time, which comprises carrying out the reheating step of reheating the article to be heated of the pot-shaped container Item 6. A cooking device according to item 5 . In the reheating step, when the temperature detected by the pan temperature detecting means reaches the non-sticking temperature during the reheating of the object to be heated by the heating means, the control means The heating cooker according to claim 6 , wherein the heating operation is stopped and the notification means is notified of the fact. In the heating cooker in any one of Claims 1-7,
The main body stores the pot-shaped container,
The said lid | cover was rotatably supported by the end of the said main body. The rice cooker characterized by the above-mentioned. The control means, as the rice cooking step, implements a rice drying type rice cooking step of cooking rice and cooked rice as the heated object,
The cooking and drying rice cooking process is
A preheating step of immersing the rice in water at a temperature lower than the gelatinization temperature of the rice and allowing the rice to absorb water;
A boiling step of heating the object to be heated until boiling;
A dry-up process for evaporating water while maintaining the boiling state of the object to be heated, and proceeding gelatinization of the rice;
A steaming step for maintaining the inside of the pan-like container at a boiling temperature state of the object to be heated, making the moisture distribution of the rice uniform, and proceeding gelatinization of the rice to near 100%;
The rice cooker according to claim 8, wherein: The rice cooker according to claim 9 , wherein the heating step is the dry-up step or the steaming step.

Images