JP5233095B2 - Electric rice cooker - Google Patents

Electric rice cooker Download PDF

Info

Publication number
JP5233095B2
JP5233095B2 JP2006219956A JP2006219956A JP5233095B2 JP 5233095 B2 JP5233095 B2 JP 5233095B2 JP 2006219956 A JP2006219956 A JP 2006219956A JP 2006219956 A JP2006219956 A JP 2006219956A JP 5233095 B2 JP5233095 B2 JP 5233095B2
Authority
JP
Japan
Prior art keywords
heating
pot
temperature
rice
cooking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
JP2006219956A
Other languages
Japanese (ja)
Other versions
JP2008043420A (en
Inventor
逸美 長谷川
Original Assignee
タイガー魔法瓶株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by タイガー魔法瓶株式会社 filed Critical タイガー魔法瓶株式会社
Priority to JP2006219956A priority Critical patent/JP5233095B2/en
Priority claimed from CN2007100883264A external-priority patent/CN101036560B/en
Priority claimed from CN 201010543320 external-priority patent/CN102008225B/en
Publication of JP2008043420A publication Critical patent/JP2008043420A/en
Application granted granted Critical
Publication of JP5233095B2 publication Critical patent/JP5233095B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Description

本願発明は、非金属製の内鍋を採用した電磁誘導加熱式の電気炊飯器に関するものである。   The present invention relates to an electromagnetic induction heating rice cooker that employs a non-metallic inner pot.
最近の電気炊飯器では、高出力で加熱効率が高く出力制御の応答性も高いために、早く、しかも美味しい御飯を炊き上げることができることから、内鍋(飯器)自体を金属材料で形成するとともに、その炊飯加熱手段として、電磁誘導によって当該内鍋内に渦電流を誘起させて自己発熱させる電磁誘導加熱手段を採用した電磁誘導加熱式のものが多くなっている。   In the recent electric rice cooker, because it has high output, high heating efficiency and high output control responsiveness, it can cook delicious rice quickly, and the inner pot (rice cooker) itself is made of a metal material. In addition, as the rice cooking heating means, an electromagnetic induction heating type that employs electromagnetic induction heating means that induces eddy current in the inner pot by electromagnetic induction to self-heat is increasing.
このような電気炊飯器の場合、上記電磁誘導加熱手段として、所謂ワークコイルを採用し、内鍋を収納する有底筒状の内ケース(保護枠)の底壁面に対し、巻き幅の広い1組のワークコイルを沿わせて設置するか、または同底壁面の中央部側に位置して巻かれた第1のワークコイルと同底壁面の外周部側(湾曲面)に第1のワークコイルと所定の間隔を置いて巻かれた第2のワークコイルとの内外2組のワークコイルを内鍋の底面形状に沿わせて曲面型に設置した誘導加熱構造が採用されている(特許文献1参照)。もちろん、さらに必要に応じて内ケースの側面側にもワークコイルを設けたものもある。   In the case of such an electric rice cooker, a so-called work coil is adopted as the electromagnetic induction heating means, and the winding width is wide with respect to the bottom wall surface of the bottomed cylindrical inner case (protective frame) that houses the inner pot. The first work coil is installed along the pair of work coils, or wound on the center side of the bottom wall surface and the first work coil on the outer peripheral side (curved surface) of the bottom wall surface. And an induction heating structure in which two sets of inner and outer work coils with a second work coil wound at a predetermined interval are installed in a curved shape along the bottom shape of the inner pot (Patent Document 1). reference). Of course, there is also a work coil provided on the side surface of the inner case as required.
今、図11のフローチャートおよび図12のタイムチャートは、そのような従来の電磁誘導加熱式電気炊飯器の標準モードでの白米炊飯時における一般的な炊飯〜保温制御の内容を示している。   Now, the flowchart of FIG. 11 and the time chart of FIG. 12 have shown the content of the general rice cooking-heat retention control at the time of white rice cooking in the standard mode of such a conventional electromagnetic induction heating type electric rice cooker.
すなわち、該炊飯〜保温制御フローでは、先ず所定の炊飯メニュー(例えば白米・ふつう)が選択設定され、炊飯器本体側の炊飯開始スイッチが押された時点で、上述のワークコイルをONにして炊飯を開始し、その制御動作をスタートさせる(ステップS1)。   That is, in the rice cooking to heat insulation control flow, first, a predetermined rice cooking menu (for example, white rice / normal) is selected and set, and when the rice cooking start switch on the rice cooker body side is pressed, the above-described work coil is turned on and rice cooking is performed. And the control operation is started (step S1).
その後、ステップS2で、吸水タイマーのタイマー動作をスタートさせた上で吸水工程に入る。   Thereafter, in step S2, the water absorption process starts after the timer operation of the water absorption timer is started.
そして、この吸水工程では、例えばワークコイル出力800W、保温ヒータの通電率0/16、肩ヒータの通電率6/16で、吸水設定温度50℃に制御される(例えば初期水温20℃の場合)。   In this water absorption step, the water absorption set temperature is controlled to 50 ° C. with, for example, a work coil output of 800 W, a heat retention heater energization rate of 0/16, and a shoulder heater energization rate of 6/16 (for example, when the initial water temperature is 20 ° C.). .
その後、内鍋内の水温が吸水設定温度50℃になると、同様の加熱状態で50℃を維持しながら、合数(炊飯量)を判定する(ステップS3)。次に同合数の判定が終わると、ステップS4の昇温工程に進む。   Then, when the water temperature in the inner pot reaches the water absorption set temperature of 50 ° C., the total number (rice cooking amount) is determined while maintaining 50 ° C. in the same heating state (step S3). Next, when the determination of the number of congruents is completed, the process proceeds to a temperature raising process in step S4.
該昇温工程では、上記合数の判定結果(例えば大量,中量,小量の3ランク)に対応して、その飯量の炊飯に必要な以後のワークコイルの出力電力量1150W〜920W(通電率16/16=100%)、保温ヒータの通電率0/16(0%)、蓋ヒータの通電率6/16(38%)を設定し、沸とうするまで(100℃になるまで)炊き上げる。   In the temperature raising step, the output power amounts 1150 W to 920 W of the subsequent work coil necessary for cooking the rice amount corresponding to the above-mentioned determination result of the total number (for example, three ranks of large amount, medium amount, and small amount) (energization) Rate 16/16 = 100%), heating heater energization rate 0/16 (0%), lid heater energization rate 6/16 (38%), cook until boiling (until 100 ° C) increase.
次に内鍋内の水が沸とう状態になると、上記ワークコイル出力を700W(通電率8/16=50%)に落とす一方、保温ヒータの通電率10/16(63%)、肩ヒータの通電率6/16(38%)に設定して同状態で所定時間内沸とう維持工程を実行する。   Next, when the water in the inner pot becomes boiling, the work coil output is reduced to 700 W (energization rate 8/16 = 50%), while the insulation heater energization rate 10/16 (63%) The energization rate is set to 6/16 (38%), and the boiling maintaining process for a predetermined time is executed in the same state.
そして、その後、ステップS7の炊き上げ検知判定に進み、内鍋底部の内鍋温度検知センサによって検知される内鍋の温度が、炊き上げ検知温度(130℃)以上に高くなったか否かを判定し、検知温度よりも低い場合は上記ステップS5の沸とう維持工程を継続するが、検知温度以上に高い時は炊き上げ完了と判断して、ステップS7のむらし工程に進む。   And it progresses to the cooking detection detection of step S7 after that, and it is determined whether the temperature of the inner pot detected by the inner pot temperature detection sensor of an inner pot bottom became higher than the cooking detection temperature (130 degreeC) or more. If the temperature is lower than the detected temperature, the boiling maintaining process in step S5 is continued. If the detected temperature is higher than the detected temperature, it is determined that the cooking has been completed, and the process proceeds to the uneven process in step S7.
このむらし工程では、ワークコイル出力800W、保温ヒータの通電率10/16(63%)、肩ヒータの通電率6/16(38%)で、内鍋温度が110℃になるように所定時間内制御して、十分なむらしを行う。   In this unevenness process, a work coil output of 800 W, a heating heater energization rate of 10/16 (63%), a shoulder heater energization rate of 6/16 (38%), and an inner pan temperature of 110 ° C. for a predetermined time. Control within and perform sufficient unevenness.
そして、同むらし工程が終了(むらし時間が経過)すると、それにより炊飯を完了し、以後ステップS9の保温工程に移行する。   And if the unevenness process is complete | finished (uneven time passes), rice cooking will be completed by it and it will transfer to the heat retention process of step S9 after that.
そして、同保温工程では、ユーザーにより設定された所定の保温時間、所定の保温温度で、保温制御が実行される。   In the heat retention step, the heat retention control is executed at a predetermined heat retention time and a predetermined heat retention temperature set by the user.
ところで、最近では、このような電磁誘導式加熱手段を採用した電気炊飯器において、ご飯の炊き上がりをより良好ならしめるために、上記従来の金属材料よりなる内鍋に替えて、例えばセラミック等の非金属材料よりなる内鍋(いわゆる土鍋)の採用が検討されている(例えば特許文献2参照)。   By the way, recently, in an electric rice cooker employing such an electromagnetic induction heating means, in order to make the cooked rice better, the inner pot made of the conventional metal material is replaced with, for example, a ceramic or the like. Adoption of inner pots (so-called earthen pots) made of non-metallic materials has been studied (see, for example, Patent Document 2).
この場合、当然ながら内鍋自体が電磁誘導によっては発熱しないために、例えば内鍋の底部および底部近傍に特に電磁誘導効率の高い金属製の誘導発熱体(例えば銀ペーストなど)を配設し、この誘導発熱体を上記ワークコイル等の対応する電磁誘導加熱手段によって誘導発熱させることにより、内鍋を加熱する間接的な加熱構造が採用されている(例えば特許文献3参照)。   In this case, of course, because the inner pot itself does not generate heat by electromagnetic induction, for example, a metal induction heating element (for example, silver paste) having a particularly high electromagnetic induction efficiency is disposed at the bottom and the vicinity of the bottom of the inner pot, An indirect heating structure for heating the inner pot is adopted by causing the induction heating element to generate induction heat by corresponding electromagnetic induction heating means such as the work coil (see, for example, Patent Document 3).
特開2004−201804号公報(明細書1−12頁、図1−7)。Japanese Patent Application Laid-Open No. 2004-201804 (page 1-12 of the specification, FIG. 1-7).
実用新案登録第3110038号公報(明細書1−3頁、図1)。Utility Model Registration No. 3110038 (Specifications page 1-3, FIG. 1).
特願2006−113285号(明細書1−10頁、図1−4)。Japanese Patent Application No. 2006-113285 (Specification, page 1-10, FIG. 1-4).
ところが、上記のようにセラミック等非金属材料よりなる内鍋(土鍋)を採用した場合、上述した金属材料製の内鍋に比べて内鍋自体の熱伝導性がよくないために、誘導発熱体の発熱量の割には内鍋自体の温度が上昇しにくく、内鍋内の水の温度の上昇が遅い問題がある。   However, when an inner pot (earthen pot) made of a non-metallic material such as ceramic is used as described above, the heat conductivity of the inner pot itself is not good compared to the above-described inner pot made of a metal material. There is a problem that the temperature of the inner pot itself does not rise easily and the temperature of the water in the inner pot rises slowly for the amount of heat generated.
一方、それに反して蓄熱力は大きく(蓄熱性は高く)、一旦所定温度まで加熱されると直ぐには冷めない特徴がある。   On the other hand, the heat storage power is large (high heat storage performance), and once heated to a predetermined temperature, it does not cool immediately.
そのため、例えば沸とう後の炊き上げ工程で焦げが生じやすい問題がある。特に誘導発熱体に対応する部分で、その傾向が著しい。   Therefore, for example, there is a problem that scorching is likely to occur in the cooking process after boiling. This tendency is particularly remarkable in the portion corresponding to the induction heating element.
本願発明は、このような問題を解決するためになされたもので、炊飯量とともに金属材料製の内鍋の場合に比べて大きい上記セラミック等非金属材料製の内鍋の蓄熱力の大きさを利用して、炊き上げ工程における加熱出力と加熱時間を調節することにより、焦げを生じさせない場合を含めて適切な焦げめ制御を行えるようにした電気炊飯器を提供することを目的とするものである。   This invention was made in order to solve such a problem, and the magnitude | size of the heat storage power of the inner pot made from nonmetallic materials, such as the said ceramic which is large compared with the case of an inner pot made from a metal material with the amount of rice cooking. It is intended to provide an electric rice cooker that can perform proper charring control including the case where charring is not caused by adjusting the heating output and heating time in the cooking process. is there.
本願発明は、同目的を達成するために、次のような課題解決手段を備えて構成されている。   In order to achieve the same object, the present invention is configured with the following problem solving means.
(1) 請求項1の発明
この発明の電気炊飯器は、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋を加熱する保温加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段および保温加熱手段の加熱出力を制御する炊飯加熱制御手段とを備えた電気炊飯器であって、上記炊飯加熱制御手段は、昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱し、その後の炊き上げ工程における上記炊飯加熱手段の加熱出力又は加熱時間を、同昇温工程を経た沸とう以後の上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して調節することにより、適切な焦げめ加熱制御を行うようにしたことを特徴とするものである。
(1) Invention of Claim 1 The electric rice cooker of this invention is equipped with the induction heating element, and is induction-heated, temperature does not rise easily for the calorific value of the induction heating element, and the temperature of the internal water rises. On the other hand, it has a larger heat storage capacity than an inner pot made of a metal material, and once it is heated to a temperature above a predetermined value, it does not cool immediately, but an inner pot made of a non-metallic material such as a ceramic containing water and rice. And a rice cooker body that accommodates the inner pot so that it can be removed, a lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooking heating means that heats the inner pot, and the above Insulation heating means for heating the inner pot, inner pot temperature detection means for detecting the temperature of the inner pot, and based on the inner pot temperature detected by the inner pot temperature detection means, the rice cooking heating means and the insulation heating means Rice heating control means for controlling the heating output of E was an electric cooker, the cooker heating control means, in the Atsushi Nobori step is heated by the cooking heater and kept heating means to a temperature at the bottom peripheral surface of the inner pot reaches a high temperature state exceeding 200 ° C. The heating output or heating time of the rice cooking means in the subsequent cooking process is larger than the case of the inner pot made of the metal material of the inner pot after boiling after the temperature rising process. It is characterized in that an appropriate charring heating control is performed by adjusting using the above.
この発明の構成では、先ず基本的な構成として、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、セラミック等の非金属材料よりなる内鍋が採用されている。   In the configuration of the present invention, first, as a basic configuration, an induction heating element is provided and induction heating is performed, and the temperature hardly rises for the amount of heat generated by the induction heating element, while the temperature of the internal water rises slowly. An inner pot made of a non-metallic material such as ceramic is employed, which has a larger heat storage power than an inner pot made of a metal material and does not cool immediately once heated to a temperature of a predetermined value or higher.
そして、炊飯に際しては、その時の炊飯量とともに、沸とう以後の当該炊き上げ工程における内鍋の温度レベルに応じて上記セラミック等の非金属材料よりなる内鍋自体が持っている金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して、上述の炊飯加熱手段の加熱出力又は加熱時間を調節するようにしていることから、同調節される加熱出力又は加熱時間を、例えば焦げを生じさせることなく炊き上げる場合の加熱出力又は加熱時間を基準として、ユーザーが望む焦げ色に応じて任意に増大させるなどの方法により、焦げを生じさせない通常炊飯の場合を含めて所望の焦げ色の炊飯を可能とすることができる。   And when cooking rice, together with the amount of rice cooked at that time, the inner pot itself made of a non-metallic material such as the ceramic according to the temperature level of the inner pot in the cooking process after boiling Since the heating output or heating time of the above-mentioned rice cooking heating means is adjusted using the magnitude of the large heat storage power compared to the case of a pan, the heating output or heating time to be adjusted is, for example, Based on the heating output or heating time when cooking without causing scorching, the desired scoring can be achieved, including in the case of normal cooking that does not cause scoring, by arbitrarily increasing it according to the charring color desired by the user. Color cooking can be possible.
そして、このように誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋の場合に比べて大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない内鍋自体の蓄熱力の大きさ(蓄熱性の高さ)を利用して焦げ目調節されるようになっていると、焦げめを付けるために付加される加熱出力、加熱時間は、蓄熱力が小さくて冷めやすい従来の金属製の内鍋の場合のように特別に大きくする必要がなく、消費電力も少なくて済む。   Thus, the induction heating element is provided and induction-heated, and the temperature of the induction heating element is difficult to rise and the temperature of the internal water is slow to rise, while the inner pot made of a metal material is slow. Compared to the case, once heated to a temperature above a predetermined value, the burnt is adjusted using the heat storage power of the inner pot itself that does not cool immediately (high heat storage). And the heating output and heating time added for scorching do not need to be specially increased as in the case of conventional metal inner pots that have low heat storage power and are easy to cool, and consume less power. That's it.
しかも、この発明の構成の場合、以上の場合において、上記炊飯加熱制御手段は、炊き上げ工程前の昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱して十分に蓄熱力を大きくしておき、その後の炊き上げ工程における上記炊飯加熱手段の加熱出力又は加熱時間を、同昇温工程を経た沸とう以後の上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して調節することにより、適切な焦げめ加熱制御を行うようにしている。 Moreover, in the configuration of the present invention, in the case described above, the cooking heating control means, in the Atsushi Nobori step of the previous step up cooked, the temperature of the bottom outer peripheral surface the inner pot by the cooking heater and heat insulating heating means Heat until it reaches a high temperature state exceeding 200 ° C. to sufficiently increase the heat storage power, and the heating output or heating time of the rice cooking heating means in the subsequent cooking process is determined after boiling through the same heating process. Appropriate scorching heating control is performed by adjusting using the magnitude of the heat storage power larger than that of the inner pot made of the metal material of the inner pot.
したがって、同構成の場合、従来のような炊き上げ工程における焦げめ加熱のための加熱出力は特に必要なく、省エネであるにもかかわらず、内鍋の蓄熱温度が高く、効果的な焦げめ加熱制御が実現される。   Therefore, in the case of the same configuration, there is no particular need for the heating output for the charcoal heating in the cooking process as in the prior art, and despite the energy saving, the heat storage temperature of the inner pot is high and effective charcoal heating is performed. Control is realized.
(2) 請求項2の発明
この発明の電気炊飯器は、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋を加熱する保温加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段および保温加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が、昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱し、その後の炊き上げ工程において、上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊き上げ工程が複数の工程よりなり、上記炊飯加熱制御手段による焦げめ加熱制御は、上記昇温工程における内鍋の底部温度に対応した蓄熱力の大きさを前提として、同複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっていることを特徴としている。
(2) Invention of Claim 2 The electric rice cooker of this invention is equipped with the induction heating element, is induction-heated, and it is hard to raise temperature for the calorific value of the induction heating element, and the temperature rise of internal water On the other hand, it has a larger heat storage capacity than an inner pot made of a metal material, and once it is heated to a temperature above a predetermined value, it does not cool immediately, but an inner pot made of a non-metallic material such as a ceramic containing water and rice. And a rice cooker body that accommodates the inner pot so that it can be removed, a lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooking heating means that heats the inner pot, and the above Insulation heating means for heating the inner pot, inner pot temperature detection means for detecting the temperature of the inner pot, and based on the inner pot temperature detected by the inner pot temperature detection means, the rice cooking heating means and the insulation heating means Rice heating control means for controlling the heating output of For example, the cooking heating control means, in the Atsushi Nobori step, by the cooking heater and kept heating means is heated to a temperature of the bottom outer peripheral surface the inner pot reaches a high temperature state exceeding 200 ° C., followed by cooking up process In the electric rice cooker, the burner heating control is performed by using the magnitude of the heat storage power larger than the case of the inner pot made of the metal material of the inner pot, and there are a plurality of cooking steps. The heating process by the above-mentioned rice cooking heating control means is based on the magnitude of the heat storage power corresponding to the bottom temperature of the inner pot in the above temperature raising process. The temperature of the rice is raised or lowered by increasing or decreasing the heating output, and the difference in burnt color is added by changing the vertical fluctuation range of the temperature of the rice at that time ing.
この発明の構成では、先ず前提として、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、セラミック等の非金属材料よりなる内鍋が採用されている。   In the configuration of the present invention, first of all, it is assumed that the induction heating element is provided and induction heating is performed. An inner pot made of a non-metallic material such as ceramic, which has a large heat storage power as compared with an inner pot made of the ceramic and does not immediately cool once heated to a temperature equal to or higher than a predetermined value, is adopted.
そして、炊飯に際しては、その時の炊飯量とともに、沸とう以後の当該炊き上げ工程における内鍋の温度レベルに応じて内鍋自体が持っている金属材料よりなる内鍋に比べて大きい蓄熱力の大きさを利用して、上述の炊飯加熱手段の加熱出力又は加熱時間を調節することにより、焦げめ加熱制御するようにしていることから、同調節制御される加熱出力又は加熱時間を、例えば焦げを生じさせることなく炊き上げる場合の加熱出力又は加熱時間を基準として、ユーザーが望む焦げ色に応じて任意に増大させるなどの方法により、焦げを生じさせない通常炊飯の場合を含めて所望の焦げ色の炊飯を可能とすることができる。   And when cooking rice, together with the amount of rice cooked at that time, the large heat storage power compared to the inner pot made of metal material that the inner pot itself has according to the temperature level of the inner pot in the cooking process after boiling By using this, by adjusting the heating output or heating time of the above-mentioned rice cooking heating means, the charcoal heating control is performed. By using a method such as arbitrarily increasing according to the burnt color desired by the user based on the heating output or heating time when cooking without causing it, the desired burnt color including the case of normal rice that does not cause burnt Cooking rice can be made possible.
そして、そのように誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋の場合に比べて大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない内鍋自体の蓄熱力の大きさ(蓄熱性の高さ)を利用して焦げめ加熱制御されるようになっていると、焦げめを付けるために付加される加熱出力、加熱時間は、蓄熱力が小さくて冷めやすい従来の金属製の内鍋の場合にように特別に大きくする必要がなく、消費電力も少なくて済む。   And it is induction-heated with such an induction heating element, and it is difficult for the temperature of the induction heating element to rise, and the temperature of the internal water is slow to rise, while the inner pot made of metal material is slow. Compared to the case, once heated to a temperature higher than a predetermined value, the charcoal heating control is performed using the heat storage power of the inner pot itself (high heat storage capacity) that does not cool immediately. The heating power and heating time that are added for scorching do not need to be specially increased as in the case of conventional metal inner pots that have a small heat storage capacity and are easy to cool, and power consumption is also low. Less is enough.
そして、この発明の構成では、その場合の焦げ色の調節制御に際し、昇温工程後、複数の工程に区分して設定された炊き上げ工程において、炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させ、その時のご飯の温度の上下幅を変えるのみで、比較的簡単に焦げ色の差を付けることが可能となる。   And in the structure of this invention, in the adjustment process of the burnt color in that case, in the cooking process set by dividing into a plurality of processes after the temperature raising process, the rice output is increased or decreased by increasing or decreasing the heating output of the rice cooking heating means. By simply raising and lowering the temperature of the rice and changing the upper and lower widths of the rice temperature at that time, it becomes possible to make a difference in burnt color relatively easily.
しかも、この発明の構成の場合、以上の場合において、上記炊飯加熱制御手段は、炊き上げ工程前の昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱して十分に蓄熱力を大きくして置き、その後の炊き上げ工程における上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようになっており、上記炊飯加熱制御手段による焦げめ加熱制御は、上記昇温工程における内鍋の底部温度に対応した蓄熱力の大きさを前提として、上記複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようにしている。 Moreover, in the configuration of the present invention, in the case described above, the cooking heating control means, in the Atsushi Nobori step of the previous step up cooked, the temperature of the bottom outer peripheral surface the inner pot by the cooking heater and heat insulating heating means Heat until it reaches a high temperature exceeding 200 ° C. and set the heat storage power sufficiently large, and the heat storage power is larger than that of the inner pot made of the metal material of the inner pot in the subsequent cooking process. Burning heating control is performed by using the above-mentioned rice cooking heating control means, the heating heating control means on the premise of the magnitude of the heat storage power corresponding to the bottom temperature of the inner pot in the temperature raising step, While increasing or decreasing the temperature of the rice by increasing or decreasing the heating output of the rice cooking means in multiple cooking processes, the difference in burnt color by changing the vertical fluctuation range of the temperature of the rice at that time So that put.
したがって、同構成の場合、従来のような各炊き上げ工程における焦げめ加熱のための加熱出力は特に必要なく、省エネであるにもかかわらず、内鍋の蓄熱温度が高く、効果的な焦げめ加熱制御が実現される。   Therefore, in the case of the same configuration, there is no particular need for the heating output for the charcoal heating in each cooking process as in the prior art, and despite the energy saving, the heat storage temperature of the inner pot is high and effective charring is effective. Heating control is realized.
(3) 請求項3の発明
この発明の電気炊飯器は、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊飯加熱制御手段の焦げめ加熱制御は、複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させ、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっているとともに、上記加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも小さい時の焦げめ加熱制御は、上記内鍋温度検知手段の内鍋温度検知データを使用することなく、付与された加熱出力値と加熱時間との積に基いて行うようにしたことを特徴としている。
(3) Invention of Claim 3 The electric rice cooker of this invention is equipped with the induction heating element, and is induction-heated, temperature does not rise easily for the calorific value of the induction heating element, and the temperature of the internal water rises. On the other hand, it has a larger heat storage capacity than an inner pot made of a metal material, and once it is heated to a temperature above a predetermined value, it does not cool immediately, but an inner pot made of a non-metallic material such as a ceramic containing water and rice. And a rice cooker body that accommodates the inner pot so that it can be removed, a lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooking heating means that heats the inner pot, and the above An inner pot temperature detecting means for detecting the temperature of the inner pot; and a rice cooking heating control means for controlling the heating output of the rice cooking heating means based on the inner pot temperature detected by the inner pot temperature detecting means; Cooking rice heating control means is more than the metal material of the inner pot above. It is an electric rice cooker configured to perform the charcoal heating control using the magnitude of the heat storage power that is larger than that of the inner pot, and the charcoal heating control of the rice cooking heating control means is a plurality of cooked rice By increasing or decreasing the heating output of the rice cooking heating means in the process, the temperature of the rice is raised and lowered, and by changing the vertical fluctuation range of the temperature of the rice at that time, a difference in burnt color is added, and the above heating output When the temperature change of the inner pot due to the increase / decrease is smaller than the predetermined reference change width, the heating heat control value is given without using the inner pot temperature detection data of the inner pot temperature detecting means. It is characterized in that it is performed based on the product of the heating time.
炊き上げ工程を複数の工程に区分し、それら複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようにした場合、加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも小さい場合には、ご飯の温度の低下および上昇を内鍋温度検知手段は正確に捉えることができない。   By dividing the cooking process into a plurality of processes, and increasing or decreasing the temperature of rice by increasing or decreasing the heating output of the rice cooking heating means in the plurality of cooking processes, and changing the fluctuation range of the temperature of the rice at that time When the difference in the burnt color is added, if the temperature change of the inner pot due to the increase or decrease of the heating output is smaller than the predetermined reference change width, the inner pan temperature detecting means detects the temperature drop and rise of the rice. It cannot be accurately captured.
そこで、そのような場合には、与えた加熱出力値と加熱時間との積で加熱制御するようにする。   Therefore, in such a case, the heating is controlled by the product of the given heating output value and the heating time.
このようにすると、薄い焦げ色レベルの調節も可及的高精度に実現することができるようになる。   In this way, it is possible to adjust the light dark color level with as high accuracy as possible.
(4) 請求項4の発明
この発明の電気炊飯器は、誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊飯加熱制御手段の焦げめ加熱制御は、複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させ、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっているとともに、上記蓋部の温度を検知する蓋温度検知手段を有し、上記加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも大きい時の焦げめ加熱制御は、上記内鍋温度検知手段および蓋温度検知手段の各温度検知データ又は上記内鍋温度検知手段の内鍋温度検知データを使用することなく付与された加熱出力値と加熱時間との積の何れかに基いて行うようにしたことを特徴としている。
(4) Invention of Claim 4 The electric rice cooker of this invention is equipped with the induction heating element, and is induction-heated, temperature does not rise easily for the calorific value of the induction heating element, and the temperature of the internal water rises. On the other hand, it has a larger heat storage capacity than an inner pot made of a metal material, and once it is heated to a temperature above a predetermined value, it does not cool immediately, but an inner pot made of a non-metallic material such as a ceramic containing water and rice. And a rice cooker body that accommodates the inner pot so that it can be removed, a lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooking heating means that heats the inner pot, and the above An inner pot temperature detecting means for detecting the temperature of the inner pot; and a rice cooking heating control means for controlling the heating output of the rice cooking heating means based on the inner pot temperature detected by the inner pot temperature detecting means; Cooking rice heating control means is more than the metal material of the inner pot above. It is an electric rice cooker configured to perform the charcoal heating control using the magnitude of the heat storage power that is larger than that of the inner pot, and the charcoal heating control of the rice cooking heating control means is a plurality of cooked rice The temperature of the rice is increased or decreased by increasing or decreasing the heating output of the rice cooking heating means in the process, and the difference in burnt color is added by changing the vertical fluctuation range of the temperature of the rice at that time. There is a lid temperature detecting means for detecting the temperature, and the charring heating control when the temperature change of the inner pot due to the increase or decrease of the heating output is larger than the change width which becomes a predetermined reference is controlled by the inner pot temperature detecting means and the lid. It was performed based on either the product of the heating output value and the heating time given without using each temperature detection data of the temperature detection means or the inner pot temperature detection data of the inner pot temperature detection means. As a feature ing.
炊き上げ工程を複数の工程に区分し、それら複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようにした場合、加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも大きい場合には、内鍋の温度を検出する内鍋温度検出手段の検知データも略実際の内鍋温度の変化に追従する。また、蓋部の温度を検出する蓋温度検知手段は内鍋内に臨んでいるから、その温度検知データの追従性は高い。   By dividing the cooking process into a plurality of processes, and increasing or decreasing the temperature of rice by increasing or decreasing the heating output of the rice cooking heating means in the plurality of cooking processes, and changing the fluctuation range of the temperature of the rice at that time When the difference in the burnt color is added, if the temperature change of the inner pot due to the increase or decrease of the heating output is larger than the predetermined reference change width, the detection of the inner pot temperature detecting means for detecting the temperature of the inner pot The data also follows the actual change in the inner pot temperature. Moreover, since the cover temperature detection means for detecting the temperature of the cover part faces the inner pot, the followability of the temperature detection data is high.
したがって、加熱出力の増減による内鍋の温度の変化が所定の基準となる変化幅よりも大きい時の焦げ色調節の火加減制御は、一例として内鍋温度検知手段および蓋温度検知手段の各温度検知データに基いて行うようにする。   Therefore, when the change in the temperature of the inner pot due to the increase or decrease in the heating output is larger than the predetermined reference change width, the heating control for the burnt color adjustment is, for example, each temperature of the inner pot temperature detecting means and the lid temperature detecting means. Do this based on the detection data.
もちろん、この場合においても、上記請求項3の発明のように、上記内鍋温度検知手段の内鍋温度検知データ等を使用することなく、付与された加熱出力値と加熱時間との積に基いて行われるようにしてもよい。   Of course, even in this case, as in the third aspect of the invention, it is based on the product of the applied heating output value and the heating time without using the inner pot temperature detection data or the like of the inner pot temperature detecting means. May be performed.
以上の結果、本願発明によると、金属材料よりなる内鍋の場合に比べて蓄熱力が大きいセラミック等の非金属材料よりなる内鍋(土鍋等)を採用した電気炊飯器において、当該内鍋の蓄熱力の大きさにも拘わらず焦げのない炊飯を可能とすることができるとともに、当該内鍋の蓄熱力の大きさを活用した適切な焦げめ炊飯機能を低コストに実現することができる。   As a result of the above, according to the present invention, in an electric rice cooker that employs an inner pot (such as an earthen pot) made of a non-metallic material such as ceramic, which has a larger heat storage power than an inner pot made of a metal material, Regardless of the size of the heat storage power, it is possible to cook without burning, and it is possible to realize an appropriate charcoal cooking function using the heat storage power of the inner pot at a low cost.
図1〜図10は、セラミック等の非金属材料製の内鍋(いわゆる土鍋)を採用した場合において、当該内鍋の蓄熱力の大きさ(蓄熱性の高さ)にも拘わらず焦げのない炊飯を可能とすることができるとともに、当該内鍋の蓄熱力の大きさを活用した適切な焦げめ炊飯機能を実現することができるようにした本願発明の最良の実施の形態に係る電気炊飯器の炊飯器本体部分の構成およびその炊飯〜保温制御の内容を示している。   1 to 10, when an inner pot made of a non-metallic material such as ceramic (so-called earthen pot) is employed, there is no burning regardless of the heat storage power (high heat storage capacity) of the inner pot. The electric rice cooker according to the best embodiment of the present invention, which can cook rice and can realize an appropriate charred rice cooking function utilizing the heat storage power of the inner pot. The contents of the rice cooker body part and the contents of the rice cooker to heat retention control are shown.
(炊飯器本体部分の構成)
先ず本願発明の最良の実施の形態における電気炊飯器では、図1に示すように、例えば内鍋(飯器ないし保温容器)3として金属材料よりなる内鍋に比べて蓄熱力が大きい、セラミック等の非金属材料からなる鍋(セラミック製の土鍋)が採用されており、その底壁部3aの外周面および該底壁部3aから側壁部3b面に至る間の湾曲面には、内部に誘起されるうず電流によって自己発熱が可能な、例えば銀ペースト等の金属製の第1,第2の誘導発熱体G1,G2が個別に貼設されている。
(Configuration of the rice cooker body)
First, in the electric rice cooker according to the best mode of the present invention, as shown in FIG. 1, for example, an inner pot (rice cooker or heat insulating container) 3 has a larger heat storage power than an inner pot made of a metal material, ceramic or the like. A pot made of a non-metallic material (ceramic earthenware pot) is employed, and the outer peripheral surface of the bottom wall portion 3a and the curved surface extending from the bottom wall portion 3a to the side wall portion 3b are induced internally. The first and second induction heating elements G1 and G2 made of metal such as silver paste, which can be self-heated by the eddy current, are individually attached.
すなわち、該電気炊飯器は、同構成の内鍋3と、該内鍋3を任意にセットし得るように形成された下部側合成樹脂製の皿状の底壁部4および上部側筒状の側壁部6よりなる内ケース(保護枠)46と、該内ケース46を保持する外部筺体である有底筒状の外ケース1と、該外ケース1と上記内ケース46とを一体化して形成された炊飯器本体の上部に開閉可能に設けられた蓋ユニット(蓋体)2とから構成されている。   That is, the electric rice cooker has an inner pot 3 having the same configuration, a dish-shaped bottom wall portion 4 made of a lower synthetic resin and an upper cylindrical portion formed so that the inner pot 3 can be arbitrarily set. An inner case (protective frame) 46 composed of a side wall 6, a bottomed cylindrical outer case 1 that is an outer casing for holding the inner case 46, and the outer case 1 and the inner case 46 are integrally formed. It is comprised from the cover unit (lid body) 2 provided in the upper part of the made rice cooker main body so that opening and closing is possible.
上記内ケース4の底壁部(底部)4aの下方側にはコイルカバー93が設けられ、その下部にはフェライトコア7を配置し、またその上部には、上記内鍋3の底壁部3aの下面側と側部湾曲面側の各誘導発熱体G1,G2位置に対応して各々リッツ線が同心状に巻成された第1,第2の2組のワークコイルC1,C2が設けられており、それにより通電時には内鍋3の上記第1,第2の誘導発熱体G1,G2にうず電流を誘起して、内鍋3を間接的に加熱するようになっている。該第1,第2のワークコイルC1,C2は、例えば相互に直列に接続されている(したがって、以下の動作説明および図3の制御回路図では単にワークコイルCとして示す)。   A coil cover 93 is provided on the lower side of the bottom wall portion (bottom portion) 4a of the inner case 4, the ferrite core 7 is disposed at the lower portion thereof, and the bottom wall portion 3a of the inner pot 3 is disposed at the upper portion thereof. Corresponding to the positions of the induction heating elements G1 and G2 on the lower surface side and the side curved surface side, there are provided first and second sets of work coils C1 and C2 in which litz wires are wound concentrically. Thus, during energization, an eddy current is induced in the first and second induction heating elements G1, G2 of the inner pot 3 to indirectly heat the inner pot 3. The first and second work coils C1 and C2 are connected to each other in series, for example (therefore, simply shown as the work coil C in the following description of operation and the control circuit diagram of FIG. 3).
内ケース46の皿状の底壁部4は、底面部4aの中央部にセンターセンサーCSのセンサー部嵌合口が形成されているとともに、同センサー部嵌合口の外周側上面にドーナツ状の遮熱板50が設けられている。また、外周側側面部4bの上端側には、所定幅半径方向外方に張り出したフランジ状の段部4cが設けられ、この段部4c部分に上部側筒状の側壁部6の下端6b側が係合載置されている。   The dish-shaped bottom wall portion 4 of the inner case 46 has a sensor portion fitting port of the center sensor CS formed at the center of the bottom surface portion 4a, and a donut-shaped heat shield on the outer peripheral side upper surface of the sensor portion fitting port. A plate 50 is provided. Further, a flange-like step portion 4c projecting outward in the predetermined width radial direction is provided on the upper end side of the outer peripheral side surface portion 4b, and the lower end 6b side of the upper side tubular side wall portion 6 is provided on the step portion 4c portion. The engagement is placed.
他方、上部側筒状の側壁部6の上端6aは、内枠部材9を介して炊飯器本体側上端の肩部材11に連結して固定されている。   On the other hand, the upper end 6 a of the upper cylindrical side wall 6 is connected and fixed to the shoulder member 11 at the upper end of the rice cooker main body via the inner frame member 9.
そして、上記第1,第2のワークコイルC1,C2の一端は、例えば図3の制御回路図に示すように整流回路35および平滑回路36を介した電源ラインに、また他端はIGBT(パワートランジスタ)37のコレクタにそれぞれ接続されている。   One end of each of the first and second work coils C1 and C2 is, for example, as shown in the control circuit diagram of FIG. 3, and the other end is an IGBT (power) via a rectifier circuit 35 and a smoothing circuit 36. Transistor) 37 is connected to the collector of each.
また、上記内ケース46の上部側筒状の側壁部6の外周には、炊飯および保温時において加熱手段として機能する保温加熱手段である保温ヒータ(側面ヒータ)H1が設けられており、炊飯時および保温時において上記内鍋3の全体を有効かつ均一に加熱するようになっている。この保温ヒータH1部分には、同部分の温度を検出する側部温度センサS3が設けられている。 Further , a heat retaining heater (side heater) H1, which is a heat retaining heating means that functions as a heating means during rice cooking and heat retaining, is provided on the outer periphery of the upper cylindrical side wall portion 6 of the inner case 46. And the whole said inner pot 3 is heated effectively and uniformly at the time of heat retention. A side temperature sensor S3 for detecting the temperature of the warming heater H1 is provided in the warming heater H1.
そして、それら2種の加熱手段C1,C2、H1と後述する蓋ユニット2側の蓋ヒータH2を例えば図3の制御回路図に示すようにマイコン制御ユニットによって適切に駆動制御することによって適切な炊飯機能と保温機能とを実現できるようになっている。   The two types of heating means C1, C2, and H1 and the lid heater H2 on the lid unit 2 side, which will be described later, are appropriately driven and controlled by a microcomputer control unit as shown in the control circuit diagram of FIG. 3, for example. Function and heat retention function can be realized.
ところで、本実施の形態の場合、例えば図1に詳細に示されるように、上記皿状の下部側底壁部4および筒状の上部側側壁部6からなる内ケース46の内周面と内鍋3の外周面との間には、その底部側から側部上方に到る送風通路を形成する隙間5a〜5gが設けられている。   By the way, in the case of the present embodiment, as shown in detail in FIG. 1, for example, the inner peripheral surface and the inner surface of the inner case 46 composed of the dish-like lower side bottom wall portion 4 and the cylindrical upper side wall portion 6. Between the outer peripheral surface of the pan 3, the clearance gaps 5a-5g which form the ventilation path from the bottom part side to the side part upper direction are provided.
この隙間5a〜5gは、上記ドーナツ板状の遮熱板50の内側センターセンサーCSの外周部5a部分では広く、遮熱板50と内鍋3の底壁部3aとの間5b部分では狭く、内鍋3の底壁部3a外周の設置用凸部31,31,31部分5cでは平面リング状の凹溝部に形成され、さらに内鍋3の底壁部3aから側壁部3bに到る湾曲部5d部分では狭い状態から徐々に広くなって上下方向にストレートな側壁部3bの下部に達した部分5eでは最も広くなって断面積の大きな熱風留り空間を形成している。   The gaps 5a to 5g are wide at the outer peripheral portion 5a of the inner center sensor CS of the donut plate-shaped heat shield 50, and are narrow at the portion 5b between the heat shield 50 and the bottom wall 3a of the inner pan 3. In the installation convex portions 31, 31, 31 portion 5c on the outer periphery of the bottom wall portion 3a of the inner pot 3, it is formed in a flat ring-shaped concave groove portion, and further, a curved portion extending from the bottom wall portion 3a of the inner pot 3 to the side wall portion 3b. The portion 5e gradually widens from a narrow state and reaches a lower portion of the side wall portion 3b that is straight in the vertical direction. The portion 5e is the largest and forms a hot air retaining space having a large cross-sectional area.
そして、同内鍋3の側壁部3bの下部部分から肩部開口縁部3cに到るまでの上下方向にストレートな部分5fでは、上記内ケース46の上部側側壁部6と内鍋3の側壁部3bとが近接する位の狭い隙間に形成され、やがて外ケース1側の肩部材11と内鍋3の開口縁部3cとの間の広い隙間5gを介して炊飯器本体と蓋ユニット2との間の隙間から外部に開放されている。   And in the part 5f straight in the up-down direction from the lower part of the side wall part 3b of the inner pot 3 to the shoulder opening edge 3c, the upper side wall part 6 of the inner case 46 and the side wall of the inner pot 3 The rice cooker body and the lid unit 2 are formed in a narrow gap where the portion 3b is close to each other, and eventually through a wide gap 5g between the shoulder member 11 on the outer case 1 side and the opening edge 3c of the inner pot 3 It is open to the outside through the gap between.
一方、本実施の形態では、図示はしなかったが、上下方向に対向する電磁誘導加熱手段としての第1のワークコイルC1と外ケース1の底部材1bとの間に位置してファンを設けるとともに、上記内ケース46の下部側皿状の底壁部4部分に同ファンからの風を上記内ケース46と内鍋3との間の送風通路に導入する第1,第2の風導入口を設け、この第1,第2の風導入口を介して上記ファンからの風を、上記第1のワークコイルC1を冷却した後に上記内ケース46と内鍋3との間に導入し、その底部側から側部外周側全体に上昇させて行くようにしている。   On the other hand, in the present embodiment, although not shown, a fan is provided between the first work coil C1 as the electromagnetic induction heating means opposed in the vertical direction and the bottom member 1b of the outer case 1. And the 1st, 2nd wind inlet which introduce | transduces the wind from the said fan into the ventilation path between the said inner case 46 and the inner pot 3 in the lower side dish-shaped bottom wall part 4 part of the said inner case 46 The air from the fan is introduced between the inner case 46 and the inner pot 3 after cooling the first work coil C1 through the first and second wind inlets, It is made to raise from the bottom part side to the whole side part outer peripheral side.
この場合、上記第1,第2の風導入口は、例えば上記第1のワークコイルC1の内周側と外周側に位置して設けられており、内周側に位置する第1の風導入口から導入された風は、上記内ケース46の底壁部4中央のセンターセンサーCSの外周部5a部分から半径方向外周に放射状に広がって流れて行き、炊飯時における内鍋3の底壁部3aの第1の誘導発熱体G1から内ケース46の底壁部4側への輻射熱を可及的に吸収冷却する。   In this case, the first and second wind inlets are provided, for example, on the inner circumference side and the outer circumference side of the first work coil C1, and the first wind introduction port located on the inner circumference side is provided. The wind introduced from the mouth flows radially from the outer periphery 5a of the center sensor CS at the center of the bottom wall 4 of the inner case 46 to the outer periphery in the radial direction, and the bottom wall of the inner pot 3 at the time of cooking rice The radiant heat from the first induction heating element G1 of 3a to the bottom wall 4 side of the inner case 46 is absorbed and cooled as much as possible.
そして、半径方向外周側では、上記第2の風導入口から導入された風と合流し、同第2の風導入口から導入された風と共に湾曲部5dから側壁部5e側の熱風留り空間方向に流れて行くが、この場合、第2の風導入口から導入された温度の低い風が内ケース46側(外側)に位置する2層状態となり、内ケース46側を効果的に冷却する。   Then, on the radially outer side, the hot air staying space on the side wall portion 5e side from the curved portion 5d together with the wind introduced from the second wind introduction port is joined with the wind introduced from the second wind introduction port. In this case, the low-temperature wind introduced from the second wind inlet port is in a two-layer state located on the inner case 46 side (outside), effectively cooling the inner case 46 side. .
このような構成によると、上記ファンからの風が、発熱部材である第1のワークコイルC1を冷却した後に内ケース46の底壁部4の第1,第2の風導入口を介して内ケース46と内鍋3との間に導入されることから、電気的に発熱して温度が上昇する第1のワークコイルC1が効果的に冷却され、温度の上昇が抑制されるとともに、同第1のワークコイルC1の熱によって加熱(熱交換)され、温度が上昇した温風が、先ず内ケース46底部の第1,第2の風導入口を介して内ケース46の底壁部4と内鍋3の底壁部3aとの間に導入され、内鍋3の底壁部3aの誘導発熱体G1,G2で加熱されることにより、さらに温度を上昇させた熱風状態で、内鍋3の側壁部3bの全周を加熱しながら上端部側まで上昇する。   According to such a configuration, the air from the fan cools the first work coil C1 as the heat generating member and then passes through the first and second wind inlets of the bottom wall portion 4 of the inner case 46. Since it is introduced between the case 46 and the inner pot 3, the first work coil C <b> 1 whose temperature rises due to electric heat generation is effectively cooled, and the rise in temperature is suppressed. The warm air heated (heat exchanged) by the heat of one work coil C1 and having increased in temperature is first transferred to the bottom wall portion 4 of the inner case 46 via the first and second air inlets at the bottom of the inner case 46. It is introduced between the bottom wall portion 3a of the inner pot 3 and heated by the induction heating elements G1 and G2 of the bottom wall portion 3a of the inner pot 3, so that the temperature of the inner pot 3 is further increased. Ascending to the upper end while heating the entire circumference of the side wall 3b.
その結果、ワークコイルC1,C2の保温ヒータH1の出力を増大させることなく内鍋3の側壁部3b部分の加熱効率を向上させることができ、伝熱性の悪い内鍋3全体の加熱性能を可及的に均一に向上させることができ、その分ご飯の加熱ムラがなくなる。   As a result, the heating efficiency of the side wall 3b portion of the inner pot 3 can be improved without increasing the output of the heat retaining heater H1 of the work coils C1, C2, and the heating performance of the entire inner pot 3 having poor heat conductivity can be improved. It can be improved as uniformly as possible, and the heating unevenness of the rice is eliminated accordingly.
しかも、その場合において、上記送風通路を形成している内鍋3と内ケース46との間の隙間5eは、特に内鍋3の底壁部3aの外周部分から上下方向にストレートな側壁部3bの下部に到る湾曲面に対応する5d〜5e部分では、内鍋3の厚さを側壁部3b部分よりも薄くして壁部外周面に段差を形成することにより特に断面積を広くして、熱風留り空間を形成するようにしており、同空間内に熱風を滞留させ、内鍋3の底壁部3aから側壁部3bに亘る部分を熱風で効率良く包んで補助加熱し、後述する吸水工程からむらし工程までの各炊飯工程において、有効なかまど加熱状態を実現するようになっている。   In addition, in that case, the gap 5e between the inner pot 3 and the inner case 46 forming the air passage is, in particular, the side wall 3b that is straight in the vertical direction from the outer peripheral portion of the bottom wall 3a of the inner pot 3. In the portions 5d to 5e corresponding to the curved surface reaching the lower part of the wall, the thickness of the inner pot 3 is made thinner than that of the side wall portion 3b and a step is formed on the outer peripheral surface of the wall portion so that the cross-sectional area is particularly widened. The hot air retaining space is formed, the hot air is retained in the space, and the portion extending from the bottom wall portion 3a to the side wall portion 3b of the inner pot 3 is efficiently wrapped with the hot air and auxiliary heated, which will be described later. In each rice cooking process from the water absorption process to the spotting process, an effective furnace heating state is realized.
したがって、上記内鍋3の加熱効率改善効果(伝熱性向上、加熱量の均一分布性)が、より向上する。   Therefore, the heating efficiency improvement effect (heat transfer improvement, uniform distribution of the heating amount) of the inner pot 3 is further improved.
また、逆に内鍋3の上下方向にストレートな側壁部3b部分の厚さは、上記湾曲部および底壁部3a側よりも厚くなっていて保熱性(蓄熱性)が高くなっているとともに、上記内ケース46の上部側筒状の側壁部6との間の隙間5fが小さく、近接状態で送風通路を形成するようにしている。   On the contrary, the thickness of the side wall portion 3b straight in the vertical direction of the inner pot 3 is thicker than the curved portion and the bottom wall portion 3a side, and heat retention (heat storage) is high, A gap 5f between the inner case 46 and the upper cylindrical side wall portion 6 is small, and the air passage is formed in the proximity state.
したがって、同構成では、上記内ケース46の上部側筒状の側壁部6の外周に設けられた保温ヒータH1からの熱が同内鍋3の側壁部3bに対して可及的有効に作用して、内鍋3側の側壁部3b部分の加熱効率が、さらに有効に向上する。   Therefore, in the same configuration, heat from the heat retaining heater H1 provided on the outer periphery of the upper cylindrical side wall portion 6 of the inner case 46 acts as effectively as possible on the side wall portion 3b of the inner pot 3. And the heating efficiency of the side wall part 3b part by the side of the inner pot 3 improves further more effectively.
また、以上の構成における上記送風通路を形成している隙間5a〜5fは断熱保温空間としても機能するとともに、特に誘導発熱体G1,G2に対応する隙間5b,5d部分では内ケース46の耐熱性合成樹脂よりなる下部側皿状の底壁部4の耐熱限界を一層高くする輻射熱遮断空間としての作用も有している。   In addition, the gaps 5a to 5f forming the air passage in the above configuration also function as a heat insulation space, and the heat resistance of the inner case 46 particularly in the gaps 5b and 5d corresponding to the induction heating elements G1 and G2. It also acts as a radiant heat blocking space that further increases the heat resistance limit of the lower dish-shaped bottom wall portion 4 made of synthetic resin.
さらに、この実施の形態の場合、後に述べるように、上記ファン17は、ご飯の炊き上げが完了した後(第1,第2のワークコイルC1,C2の電源がOFFされた後)のご飯の冷却作用も有しており、目標保温温度に速やかに移行させることができる。   Further, in the case of this embodiment, as will be described later, the fan 17 is used for the rice after the cooking of the rice is completed (after the first and second work coils C1, C2 are turned off). It also has a cooling action, and can quickly shift to the target heat retention temperature.
一方、上述の炊飯、保温機能に対するタイマー予約や炊飯および保温メニューの選択、それら各メニューに対応した各工程における加熱出力、加熱時間、保温温度、保温時間などの操作設定は、当該電気炊飯器本体の前面部に設けられた、図3のような操作パネル20の各種入力スイッチ群22a〜22jを介してユーザーにより行われ、その設定内容に応じて最終的に上記第1,第2のワークコイルC1,C2および保温ヒータH1、蓋ヒータH2が適切に制御されるようになっている。   On the other hand, the above-mentioned rice cooking, timer reservation for the heat retention function, selection of rice cooking and heat retention menu, operation settings such as heating output, heating time, heat retention temperature, heat retention time in each process corresponding to each menu, the electric rice cooker body 3 is performed by the user via various input switch groups 22a to 22j of the operation panel 20 as shown in FIG. 3, and finally the first and second work coils are set according to the set contents. C1, C2, the heat retaining heater H1, and the lid heater H2 are appropriately controlled.
上記操作パネル20面のスイッチ22a〜22jは、例えば炊飯スイッチ22a(ON表示部23a)、タイマー予約スイッチ22b(ON表示部23c)、取消スイッチ22c、保温スイッチ22d(ON表示部23b)、再加熱スイッチ22e、メニュー選択スイッチ22f、時スイッチ22g、分スイッチ22h、保温OFF制御モード選択スイッチ22i(ON表示部23d)、火かげんスイッチ22jよりなっている。   The switches 22a to 22j on the operation panel 20 are, for example, a rice cooking switch 22a (ON display portion 23a), a timer reservation switch 22b (ON display portion 23c), a cancel switch 22c, a heat retention switch 22d (ON display portion 23b), and reheating. The switch 22e, the menu selection switch 22f, the hour switch 22g, the minute switch 22h, the heat retention OFF control mode selection switch 22i (ON display portion 23d), and the fire switch 22j.
また、上記操作パネル20の中央部には、炊飯、保温の各メニュー、設定された保温温度、設定保温時間並びに現在時刻および炊飯完了までの残時間その他の必要事項を表示する液晶表示部21が設けられている。   In addition, at the center of the operation panel 20, there is a liquid crystal display unit 21 for displaying each menu of rice cooking and heat retention, a set heat retention temperature, a set heat retention time, a current time, a remaining time until the completion of rice cooking, and other necessary items. Is provided.
そして、上記外ケース1内の上記操作パネル20の裏側空間には、図示しない操作基板P1、マイコン基板P2がそれぞれ傾斜状態で設置されている。   An operation board P1 and a microcomputer board P2 (not shown) are installed in an inclined state in the space behind the operation panel 20 in the outer case 1.
また、上記内ケース4の前面部側(図1参照)には、例えば図3に示されるような、第1,第2のワークコイルC1,C2、保温ヒータH1、蓋ヒータH2等を駆動制御する、上記IGBT37や保温ヒータ駆動回路33、肩ヒータ駆動回路45、電源電圧整流用のダイオードブリッジよりなる整流回路35、平滑回路36、マイコン制御ユニット32などを備えた図示しない制御基板P3が上下方向に立設して設けられている。   Further, on the front side of the inner case 4 (see FIG. 1), for example, as shown in FIG. 3, the first and second work coils C1, C2, the heat retaining heater H1, the lid heater H2, and the like are driven and controlled. A control board P3 (not shown) provided with the IGBT 37, the heat retaining heater drive circuit 33, the shoulder heater drive circuit 45, the rectifier circuit 35 comprising a diode bridge for power supply voltage rectification, the smoothing circuit 36, the microcomputer control unit 32, etc. It is erected and installed.
また上記外ケース1は、例えば金属部材で形成された上下方向に筒状のカバー部材1aと、該カバー部材1aの上端部に結合された合成樹脂製の肩部材11と、上記カバー部材1aの下端部に一体化された合成樹脂製の底部材1bとからなり、かつ上記内ケース46の底壁部4との間に所定の広さの断熱および通風空間部を形成した全体として有底の筒状体に構成されている。   The outer case 1 includes, for example, a cylindrical cover member 1a formed of a metal member in the vertical direction, a synthetic resin shoulder member 11 coupled to the upper end of the cover member 1a, and the cover member 1a. The bottom member 1b is made of a synthetic resin and is integrated with the lower end portion, and a heat insulating and ventilating space portion having a predetermined width is formed between the bottom wall portion 4 of the inner case 46 and a bottomed surface as a whole. It is comprised by the cylindrical body.
さらに、上記内ケース46の下部側皿状の底壁部4の中央部には、上述の如く上下方向に同心状に貫通したセンターセンサー嵌合口(センターセンサー収納空間部)が形成されており、該センターセンサー収納空間部中に上下方向に昇降自在な状態で、かつ常時コイルスプリングにより上方に上昇付勢された状態で内鍋底部の温度を検知する内鍋温度センサS1および内鍋の有無を検知する内鍋検出スイッチS2を備えたセンターセンサーCSが設けられている。   Furthermore, a center sensor fitting opening (center sensor storage space) penetrating concentrically in the vertical direction as described above is formed at the center of the bottom-side dish-shaped bottom wall 4 of the inner case 46. Whether or not there is an inner pan temperature sensor S1 that detects the temperature of the bottom of the inner pan in a state where it can be moved up and down in the center sensor storage space and is always upwardly biased by a coil spring. A center sensor CS including an inner pot detection switch S2 to be detected is provided.
一方、符号2は蓋ユニットであり、該蓋ユニット2は、その外周面を構成するとともに中央部に調圧パイプ15を備えた合成樹脂製の外カバー12と、該外カバー12の内側に嵌合一体化して設けられた合成樹脂製の内枠13と、該内枠13の内側開口部内にパッキン14aおよび金属製の放熱板16aと、該放熱板16aの上面に設けられた蓋ヒータH2と、上記放熱板16の温度を検知する蓋温度センサS4と、上記放熱板16aの下方に設けられた金属製の内蓋16bとを備えて構成されている。また、放熱板16aの外周縁部下方および内蓋16bの外周縁部下方には、それぞれパッキン14a,14bが設けられており、内蓋16bは、同パッキン14bを介して内鍋3の開口縁部3cの上面部に接触させられている。また、15aは調圧パイプ15内の調圧弁、15bはその下部側キャップである。   On the other hand, reference numeral 2 denotes a lid unit. The lid unit 2 comprises an outer cover 12 made of a synthetic resin that constitutes an outer peripheral surface of the lid unit 2 and a pressure adjusting pipe 15 at the center, and is fitted inside the outer cover 12. A synthetic resin inner frame 13 provided integrally, a packing 14a and a metal heat radiating plate 16a in the inner opening of the inner frame 13, and a lid heater H2 provided on the upper surface of the heat radiating plate 16a, A lid temperature sensor S4 for detecting the temperature of the heat radiating plate 16 and a metal inner lid 16b provided below the heat radiating plate 16a are provided. Further, packings 14a and 14b are respectively provided below the outer peripheral edge of the heat radiating plate 16a and below the outer peripheral edge of the inner lid 16b. The inner lid 16b is connected to the opening edge of the inner pot 3 via the packing 14b. It is made to contact the upper surface part of the part 3c. Further, 15a is a pressure regulating valve in the pressure regulating pipe 15, and 15b is a lower side cap thereof.
この蓋ユニット2は、上記外ケース1上部の後端側で肩部材11に対してヒンジ機構8を介して回動自在に取付けられており、その開放端側には、該蓋ユニット2の所定位置に係合して該蓋ユニット2の上下方向への開閉を行うロック機構10が設けられている。   The lid unit 2 is rotatably attached to the shoulder member 11 via a hinge mechanism 8 on the rear end side of the upper part of the outer case 1, and a predetermined portion of the lid unit 2 is disposed on the open end side. A lock mechanism 10 is provided that engages the position to open and close the lid unit 2 in the vertical direction.
したがって、該構成では、先ず炊飯時には、上記内鍋3は、上記第1,第2の2組のワークコイルC1,C2の駆動により生じる渦電流によって、その底壁部3aから側壁部3b側にかけて設けられている第1,第2の誘導発熱体G1,G2が発熱して内鍋3の底壁部3aから側壁部3bに亘る部分が加熱されるとともに保温ヒータH1によって内鍋3の側壁部3bが、蓋ヒータH2によって内鍋3の上部が加熱される。   Therefore, in this structure, at the time of rice cooking, the inner pot 3 is moved from the bottom wall portion 3a to the side wall portion 3b side by eddy current generated by driving the first and second sets of work coils C1 and C2. The provided first and second induction heating elements G1 and G2 generate heat to heat a portion from the bottom wall portion 3a to the side wall portion 3b of the inner pan 3, and the side wall portion of the inner pan 3 by the heat retaining heater H1. 3b, the upper part of the inner pot 3 is heated by the lid heater H2.
しかも、同状態において、上述のようにファン17による熱風が供給されて内鍋3の底部から側部全体を包み込む。その結果、例えば炊飯量が多い時などにも内鍋3の全体を略均一に加熱して加熱ムラなく効率良く炊き上げることができる。また、沸騰工程以降の水分がなくなった状態における内鍋3の底壁部3aの局部的な熱の集中を防止して、焦げ付きの発生を防止することができる。   Moreover, in the same state, the hot air from the fan 17 is supplied as described above to wrap the entire side portion from the bottom of the inner pot 3. As a result, for example, when the amount of cooked rice is large, the entire inner pot 3 can be heated substantially uniformly and cooked efficiently without uneven heating. Moreover, the local heat concentration of the bottom wall portion 3a of the inner pot 3 in the state where the water after the boiling step is eliminated can be prevented, and the occurrence of scorching can be prevented.
次に、炊飯が完了した保温時には、上記第1,第2のワークコイルC1,C2がOFFにされる一方、内鍋3の側壁部3bに対応して設けられた上記保温ヒータH1および放熱板16aに設けられた蓋ヒータH2の駆動により、内鍋3の底壁部3aから側壁部3bおよび上方部の全体が適切な加熱量で均一に保温加熱されて結露の生じない土鍋の熱保持力(蓄熱力)を利用した余熱活用による効率的な保温が実現される。   Next, at the time of heat insulation after cooking, the first and second work coils C1 and C2 are turned off, while the heat insulation heater H1 and the heat radiating plate provided corresponding to the side wall portion 3b of the inner pot 3 are used. The heat retaining power of the earthenware pot in which the whole of the bottom wall part 3a to the side wall part 3b and the upper part of the inner pot 3 is kept warm and heated uniformly with an appropriate heating amount by the driving of the lid heater H2 provided in 16a. Efficient heat insulation is realized by utilizing residual heat using (heat storage power).
一方、上記マイコン基板P2のマイコン制御ユニット32には、上記各入力スイッチ22a〜22jを介して入力されたユーザーの指示内容を判断する所望の認識手段が設けられており、該認識手段で認識されたユーザーの指示内容に応じて所望の炊飯又は保温機能、保温OFF機能、所望の炊飯(又は保温)メニュー、それら炊飯又は保温メニューに対応した所定の加熱パターン(加熱出力、加熱時間)を設定して、その炊飯加熱制御手段又は保温加熱制御手段、保温OFF制御手段を適切に作動させて所望の炊飯又は保温制御、保温OFF制御を行うようになっている。   On the other hand, the microcomputer control unit 32 of the microcomputer board P2 is provided with desired recognition means for judging the contents of the user's instruction input via the input switches 22a to 22j, and is recognized by the recognition means. Depending on the user's instructions, the desired rice cooking or heat retaining function, the heat retaining OFF function, the desired rice cooking (or heat retaining) menu, and the predetermined heating pattern (heating output, heating time) corresponding to the rice cooking or heat retaining menu are set. Then, the rice cooking heating control means or the heat insulation heating control means and the heat insulation OFF control means are appropriately operated to perform desired rice cooking or heat insulation control and heat insulation OFF control.
したがって、ユーザーは、上記各入力スイッチ22a〜22jを使って炊飯又は保温、タイマー予約、予約時刻設定、白米又は玄米、早炊、おかゆ、すしめし、かため〜やわらかめ等の炊き分け、火かげん(焦げ色調節)、通常保温モード又は省エネ保温モード、保温OFFモードその他の各種機能の選択設定内容を入力すれば、それに対応した機能内容が当該マイコン制御ユニット32内の認識手段を介して炊飯および保温加熱パターン等設定部に自動的に設定入力され、対応する炊飯又は保温加熱制御、保温OFF制御が適切になされるようになる。   Therefore, the user can use the above input switches 22a to 22j to cook rice or keep warm, timer reservation, reservation time setting, white rice or brown rice, early cooking, rice porridge, sushi, caulking to soft rice, etc. If the selected setting contents of various functions such as (dark color adjustment), normal heat retention mode or energy-saving heat retention mode, heat retention OFF mode are input, the corresponding function content is cooked through the recognition means in the microcomputer control unit 32. The setting is automatically input to the setting unit such as the heat and heating pattern, and the corresponding rice cooking or heat and heat control and the heat and heat OFF control are appropriately performed.
(炊飯器本体側制御回路部分の構成)
次に、図3は上述のように構成された炊飯器本体側の炊飯又は保温制御を行うマイコン制御ユニット32を中心とする制御回路部分の構成を示す。
(Configuration of the rice cooker body side control circuit)
Next, FIG. 3 shows the structure of the control circuit part centering on the microcomputer control unit 32 which performs the rice cooking by the rice cooker main body side comprised as mentioned above or heat retention control.
図3中、符号32が上述のような炊飯加熱制御手段および保温加熱制御手段、内鍋温度判定手段、内鍋検知手段、ブザー報知手段等を備えた炊飯・保温・保温中止判定等制御用のマイコン制御ユニット(CPU)であり、該マイコン制御ユニット32はマイクロコンピュータを中心として構成され、例えば内鍋3の底部、側部の各温度検知回路部、放熱板16の温度検知回路部、ワークコイル駆動制御回路部、内鍋3のセット状態検知回路部、発振回路部、リセット回路部、保温ヒータおよび蓋ヒータ等駆動制御回路部、ファン駆動制御回路部、ブザー報知部、電源回路部等を各々有して構成されている。   In FIG. 3, reference numeral 32 denotes a rice cooking heating control unit and a thermal insulation heating control unit as described above, an inner pan temperature determination unit, an inner pan detection unit, a buzzer notification unit, etc. A microcomputer control unit (CPU), the microcomputer control unit 32 is configured around a microcomputer, for example, the bottom part of the inner pot 3, the temperature detection circuit part of the side part, the temperature detection circuit part of the radiator plate 16, the work coil Drive control circuit unit, inner pan 3 set state detection circuit unit, oscillation circuit unit, reset circuit unit, drive control circuit unit such as heat retaining heater and lid heater, fan drive control circuit unit, buzzer notification unit, power supply circuit unit, etc. It is configured.
そして、先ず上記内鍋3の底壁部3a側センターセンサーCS部の内鍋温度検知センサS1、内鍋3の側部3bの側部温度センサS3、蓋2側放熱板16の蓋温度センサS4等に対応して設けられた温度検知回路43および内鍋検知スイッチS2に対応して設けられた鍋検知回路44には、内鍋3の底壁部3aの温度検知信号、側壁部3bの温度検知信号、蓋2側放熱板16の温度検知信号、内鍋検知スイッチS2による内鍋検知信号がそれぞれ入力されるようになっている。   And first, the inner pot temperature detection sensor S1 of the bottom wall 3a side center sensor CS of the inner pot 3, the side temperature sensor S3 of the side 3b of the inner pot 3, and the lid temperature sensor S4 of the lid 2 side radiator plate 16 In the temperature detection circuit 43 provided corresponding to the inner pot 3 and the pot detection circuit 44 provided corresponding to the inner pot detection switch S2, the temperature detection signal of the bottom wall portion 3a of the inner pot 3 and the temperature of the side wall portion 3b are provided. The detection signal, the temperature detection signal of the lid 2 side radiator plate 16, and the inner pot detection signal by the inner pot detection switch S2 are input.
また、上記ワークコイル駆動制御回路部は、例えばパルス幅変調回路41、同期トリガー回路40、IGBT駆動回路42、IGBT37、共振コンデンサ38によって形成されている。そして、上記マイコン制御ユニット32のワークコイル駆動制御回路部により、上記パルス幅変調回路41を制御することにより、例えば炊飯工程の各工程に応じて上記ワークコイルC(C1,C2)の出力値および同出力値での通電率(例えばn秒/16秒)をそれぞれ適切に変えることによって、同炊飯工程の各工程における非金属製の内鍋3の加熱温度と加熱パターンを炊飯量を考慮して適切に可変コントロールし、均一な吸水作用と加熱ムラのないご飯の炊き上げを実現するための適切な出力制御が行われるようになっている(図5参照)。   The work coil drive control circuit unit is formed by, for example, a pulse width modulation circuit 41, a synchronization trigger circuit 40, an IGBT drive circuit 42, an IGBT 37, and a resonance capacitor 38. Then, by controlling the pulse width modulation circuit 41 by the work coil drive control circuit unit of the microcomputer control unit 32, for example, according to each process of the rice cooking process, the output value of the work coil C (C1, C2) and By appropriately changing the energization rate (for example, n seconds / 16 seconds) at the same output value, the heating temperature and heating pattern of the non-metallic inner pot 3 in each step of the rice cooking step are considered in consideration of the amount of rice cooking. Appropriate variable control is performed, and appropriate output control is performed to realize uniform water absorption and cooking of rice without uneven heating (see FIG. 5).
また同マイコン制御ユニット32の保温ヒータ駆動制御回路部および蓋ヒータ駆動制御回路部により、それぞれ保温ヒータ駆動回路33および蓋ヒータ駆動回路34を制御することにより、例えば炊飯又は保温の各工程に応じて上記保温ヒータH1、蓋ヒータH2の出力値および同出力値での通電率(例えばn秒/16秒)をそれぞれ適切に変えることによって、炊飯又は保温工程の各工程における内鍋3の加熱温度と加熱パターンとを実際の炊飯量を考慮して適切に可変コントロールするための適切な出力制御が行われるようになっている。   Further, by controlling the warming heater drive circuit 33 and the lid heater drive circuit 34 by the warming heater drive control circuit unit and the lid heater drive control circuit unit of the microcomputer control unit 32, respectively, for example, according to each step of rice cooking or warming. By appropriately changing the output value of the heat retaining heater H1 and the lid heater H2 and the energization rate (for example, n seconds / 16 seconds) at the same output value, Appropriate output control is performed to appropriately and variably control the heating pattern in consideration of the actual amount of cooked rice.
なお、図3中の符号39は、上記IGBT37のフライホイールダイオード、35は、家庭用AC電源30との間に挿入された上記ワークコイル駆動用のダイオードブリッジを内蔵した電源側整流回路、36はその平滑回路である。   3 is a flywheel diode of the IGBT 37, 35 is a power supply side rectifier circuit incorporating a diode bridge for driving the work coil inserted between the household AC power supply 30, and 36 is This is a smoothing circuit.
さらに、符号17は前述のファン、16は同ファン17の駆動回路、21は液晶表示部である。この実施の形態の場合、上記液晶表示部21には、上記入力スイッチ22a〜22jのON操作に対応して所望のメニューや時刻等の必要事項が表示され、以後設定内容に応じた必要な表示がなされて行くようになっている。   Reference numeral 17 denotes the above-mentioned fan, 16 denotes a drive circuit for the fan 17, and 21 denotes a liquid crystal display unit. In the case of this embodiment, the liquid crystal display unit 21 displays necessary items such as a desired menu and time corresponding to the ON operation of the input switches 22a to 22j. Is going to be made.
なお、図3の制御回路では、繁雑さを避けるために、上記マイコン制御ユニット32側への定電圧電源回路は省略して示している。   In the control circuit of FIG. 3, the constant voltage power supply circuit to the microcomputer control unit 32 side is omitted in order to avoid complexity.
(基本的な炊飯〜保温制御)
次に、図4のフローチャートおよび図5のタイムチャートは、本実施の形態の炊飯〜保温工程における基本的な制御内容とそれに対応する制御状態を示している。
(Basic cooking rice ~ heat control)
Next, the flowchart of FIG. 4 and the time chart of FIG. 5 show basic control contents and control states corresponding thereto in the rice cooking to heat insulation process of the present embodiment.
すなわち、該炊飯〜保温制御では、炊飯の開始に先立って上述の炊飯開始スイッチ22aがONされたことを前提として、炊飯加熱制御を開始する。   That is, in the rice cooking to heat retention control, the rice cooking heating control is started on the assumption that the rice cooking start switch 22a is turned on prior to the start of rice cooking.
先ず、ステップS1において、例えばメニュースイッチ22fの操作により所定の炊飯コース(白米/ふつう)が選択され、かつ炊飯開始スイッチ22aが押されて炊飯が開始されると、続くステップS2において吸水タイマーをスタートさせて吸水工程が実行される。   First, in step S1, for example, when a predetermined rice cooking course (white rice / normal) is selected by operating the menu switch 22f and the rice cooking start switch 22a is pressed to start rice cooking, a water absorption timer is started in the subsequent step S2. The water absorption process is executed.
この吸水工程においては、例えば図5のタイムチャートに示すように、ワークコイルC1,C2が定格出力の60%、通電率3/16(19%)で通電され、かつセンタセンサーCSの内鍋温度検知センサーS1の検出温度が設定された吸水温度30℃となるように温度調節が行われる。   In this water absorption process, for example, as shown in the time chart of FIG. 5, the work coils C1 and C2 are energized at 60% of the rated output and the energization rate of 3/16 (19%), and the inner pan temperature of the center sensor CS. Temperature adjustment is performed so that the detection temperature of the detection sensor S1 becomes the set water absorption temperature of 30 ° C.
この従来の金属製の内鍋の場合(50℃)に比べて相当に低い設定吸水温度30℃への温度調節制御は、例えばワークコイルC1,C2の出力は定格出力の60%、通電率3/16程度の小さな電力量で、また保温ヒータ(側面ヒータ)H1は通電率0/16でOFF、さらに蓋ヒータH2はONで検知応答性の高い蓋温度センサーS4の検出温度が30℃となるようにして温度調節が行われるようになっており、ワークコイルC1,C2出力を金属製の内鍋の場合よりも小さな電力量、小さな通電率で駆動するとともに内鍋3の上部の蓋ヒータH2もONにして、低い設定吸水温度30℃で、内鍋3の全体を包み込むような加熱方法が採用され、同状態で十分な時間(設定時間15分間)吸水させる。   The temperature adjustment control to a set water absorption temperature of 30 ° C., which is considerably lower than that in the case of this conventional metal inner pot (50 ° C.), is, for example, that the output of the work coils C1, C2 is 60% of the rated output, and the power supply rate is 3 With a small electric energy of about / 16, the heat retaining heater (side heater) H1 is OFF when the energization rate is 0/16, and the lid heater H2 is ON, and the detection temperature of the lid temperature sensor S4 with high detection response is 30 ° C. Thus, the temperature adjustment is performed, and the output of the work coils C1 and C2 is driven with a smaller electric energy and a smaller energization rate than the case of the metal inner pot, and the lid heater H2 on the upper part of the inner pot 3 is driven. Also, a heating method that wraps the entire inner pot 3 at a low set water absorption temperature of 30 ° C. is adopted, and water is absorbed in the same state for a sufficient time (set time of 15 minutes).
また、この場合、吸水開始時の初期水温状態(例えば20℃)から同設定吸水温度30℃まで上昇させる加熱方法としては、最初から上述の比較的小さな電力で目標温度30℃まで加熱する場合の他に、例えば最初は上記よりも小さな電力量からスタートし、徐々に電力量を上げて行くことにより、最終的に上述の設定吸水温度30℃に時間をかけて上昇させる方法も必要に応じて採用される。   Moreover, in this case, as a heating method for raising the initial water temperature state (for example, 20 ° C.) at the start of water absorption to the same set water absorption temperature of 30 ° C., the heating is performed from the beginning to the target temperature of 30 ° C. with the relatively small power described above. In addition, for example, starting from a smaller amount of power than the above, and gradually increasing the amount of power, the method of finally raising the above set water absorption temperature of 30 ° C. over time is also necessary. Adopted.
このようにする理由は、非金属材料からなる内鍋3の熱伝導性の悪さを考慮してのものであり、例えば図5のタイムチャートに示すように、上記ワークコイルC1,C2および蓋ヒータH2への通電により、内鍋底部外周面の温度は比較的速く50℃に上昇するが、内鍋温度検知センサS1の検知温度(内鍋3の温度)は実際に30℃にしか上昇しない。そこで、上述のような内鍋3の伝熱特性に合った加熱方法を採用し、上記内鍋3底部の内鍋温度検知センサーS1が30℃を示すようになった時には内鍋3内の水および飯米の全体が一定温度(略30℃)になるようにしている。   The reason for this is to consider the poor thermal conductivity of the inner pot 3 made of a non-metallic material. For example, as shown in the time chart of FIG. 5, the work coils C1, C2 and the lid heater By energizing H2, the temperature of the outer peripheral surface of the inner pot bottom rises to 50 ° C. relatively quickly, but the detected temperature of the inner pot temperature detection sensor S1 (the temperature of the inner pot 3) actually increases only to 30 ° C. Then, the heating method suitable for the heat transfer characteristics of the inner pot 3 as described above is adopted, and when the inner pot temperature detection sensor S1 at the bottom of the inner pot 3 shows 30 ° C., the water in the inner pot 3 In addition, the whole cooked rice is kept at a constant temperature (approximately 30 ° C.).
なお、このとき、上述のように内鍋3側部の保温ヒータH1(側面ヒータ)へは通電されないが、上述の送風通路(隙間)5a〜5gを通る熱風が上述したように内鍋3の側部に有効に作用して適切な補助加熱が行われる。   At this time, as described above, the warming heater H1 (side heater) on the side of the inner pot 3 is not energized, but the hot air passing through the air blowing passages (gap) 5a to 5g described above Effective auxiliary heating is performed by effectively acting on the side portion.
したがって、内鍋3は、底部、側部、上部の全面を包み込む形で、緩やかではあるが確実かつ均一に加熱される。   Therefore, the inner pot 3 is gently but surely and uniformly heated in such a manner as to wrap around the entire surface of the bottom, sides and top.
ところで、冬などの室温が低い場合には、同吸水工程における初期水温もより低くなる(20℃よりも低下する)。   By the way, when the room temperature is low such as in winter, the initial water temperature in the water absorption step is also lower (lower than 20 ° C.).
したがって、そのような場合には、例えば上記設定された吸水温度が上述の場合と同じ30℃の場合でも、実際の室温が標準的な室温(15℃前後)よりも相当に低く、初期水温が同15℃よりも相当に低いような時には加熱量が不足する。そこで、そのような場合には、その分加熱出力および通電率を上げることにより、加熱量を大きくして可及的に吸水性能を向上させるようにする。   Therefore, in such a case, for example, even when the set water absorption temperature is 30 ° C. as in the above case, the actual room temperature is considerably lower than the standard room temperature (around 15 ° C.), and the initial water temperature is When the temperature is considerably lower than 15 ° C., the heating amount is insufficient. Therefore, in such a case, the amount of heating is increased to increase the water absorption performance as much as possible by increasing the heating output and energization rate accordingly.
これらの結果、以上のような吸水制御によると、土鍋等の非金属製の内鍋3を採用した場合にも、十分に良好な吸水性能を実現することができ、最終的に良好な炊飯性能の電気炊飯器を提供することができるようになる。   As a result, according to the water absorption control as described above, even when the non-metallic inner pot 3 such as an earthen pot is adopted, sufficiently good water absorption performance can be realized, and finally good rice cooking performance. It will be possible to provide an electric rice cooker.
次にステップS3においては、上述した吸水工程の終段(吸水時間15分の経過後)において、第1の合数判定(第1の炊飯量判定)が行われる。   Next, in step S3, a first combined number determination (first rice cooking amount determination) is performed in the final stage of the water absorption process described above (after the water absorption time of 15 minutes has elapsed).
この第1の合数判定においては、例えば図5のタイムチャートに示すように、ワークコイルC1,C2が定格出力の80%、通電率16/16に増大されて通電される一方、保温ヒータH1および蓋ヒータH2がOFFにされて、ゆるやかに昇温させる過程(例えば、その後所定時間(5分20秒)後に内鍋温度検知センサーS1の検出温度が30℃から50℃に略リニアに上昇する過程)においてワークコイルC1,C2のON/OFF制御におけるOFF時間の積算値により合数の判定が行われる。   In this first combined number determination, for example, as shown in the time chart of FIG. 5, the work coils C1 and C2 are energized while being increased to 80% of the rated output and the energization rate 16/16, while the heat retaining heater H1. The lid heater H2 is turned off, and the temperature of the inner pan temperature detection sensor S1 rises substantially linearly from 30 ° C. to 50 ° C. after a predetermined time (for example, 5 minutes and 20 seconds) after that. In the process), the total number is determined by the integrated value of the OFF time in the ON / OFF control of the work coils C1 and C2.
この第1の合数判定の過程では、上記吸水加熱時(15分間)よりもワークコイルC1,C2の加熱出力および通電率ともに増大される(60%→80%→、3/16→16/16)ことから、誘導発熱体G1,G2の発熱量は増大して、内鍋3底部の外周面温度は図5のように上述の50℃から最終的には180℃近くまで大きく上昇する。しかし、先にも述べたように土鍋等の非金属材料からなる内鍋3は熱伝導性が悪い。したがって、上記のように内鍋温度検知センサS1の検知温度の上昇は30℃から50℃にすぎず、ワークコイルC1,C2のOFF時間の積算値には炊飯量が最小の場合を除いて大きな差がでない。   In the process of determining the first total number, both the heating output and energization rate of the work coils C1, C2 are increased (60% → 80% → 3/16 → 16 /) than during the water absorption heating (15 minutes). 16) Therefore, the heat generation amount of the induction heating elements G1 and G2 is increased, and the outer peripheral surface temperature of the bottom of the inner pot 3 is greatly increased from the above 50 ° C. to about 180 ° C. as shown in FIG. However, as described above, the inner pot 3 made of a nonmetallic material such as a clay pot has poor thermal conductivity. Therefore, as described above, the rise in the detection temperature of the inner pan temperature detection sensor S1 is only 30 ° C. to 50 ° C., and the integrated value of the OFF time of the work coils C1, C2 is large except when the amount of rice cooking is minimum. There is no difference.
そのため、そのままでは細かな合数の判定は無理である。   For this reason, it is impossible to determine the total number as it is.
しかし、一応合数を判定しないと、以後の昇温工程の加熱出力を決めることができない。   However, unless the total number is determined, the heating output in the subsequent temperature raising process cannot be determined.
そこで、ここでは、最小量Mminとその他の合数Mとの少なくとも2つの大きなランクに分けることによる仮の合数判定(大量と小量の少なくとも2つのランクに分ける程度の予備的な合数判定)が行われる。   Therefore, here, a temporary total number determination by dividing into at least two large ranks of the minimum amount Mmin and the other total number M (preliminary total number determination enough to be divided into at least two ranks of a large amount and a small amount). ) Is performed.
また、この状態では、蓋部の温度も少ししか上昇しない。   Further, in this state, the temperature of the lid part increases only slightly.
次にステップS4においては、昇温1工程が行われる。この昇温1工程においては、図5のタイムチャートに示すように、ワークコイルC1,C2が定格出力の70%〜100%、通電率16/16の高出力で通電されるとともに、蓋ヒータH2がOFFで、保温ヒータ(側面ヒータH1)が通電率8/16(50%)で通電されるようになっており、十分に電力を上げて加熱を開始し、内鍋温度検知センサS1が沸騰温度100℃を検知し、かつ蓋温度センサーS4が沸騰判定温度(70℃)を検知するまで(又は蒸気センサが蒸気検知するまで)加熱される。なお、この沸騰により多量の蒸気が出るようになるまでの間(1〜7分)、蓋ヒータH2はOFFのままとする。この状態では、内鍋3の底部外周面の温度は、180℃から210℃位まで上昇している。   Next, in step S4, one step of temperature increase is performed. In this temperature rising process, as shown in the time chart of FIG. 5, the work coils C1 and C2 are energized at a high output of 70% to 100% of the rated output and an energization rate of 16/16, and the lid heater H2 is energized. Is OFF and the heat retaining heater (side heater H1) is energized at an energization rate of 8/16 (50%). Heating is started with sufficient power, and the inner pan temperature detection sensor S1 is boiling. It is heated until the temperature of 100 ° C. is detected and the lid temperature sensor S4 detects the boiling determination temperature (70 ° C.) (or until the vapor sensor detects the vapor). Note that the lid heater H2 remains off until a large amount of steam comes out due to this boiling (1 to 7 minutes). In this state, the temperature of the bottom outer peripheral surface of the inner pot 3 has risen from 180 ° C. to about 210 ° C.
上記昇温1工程中においては、またステップS5で第2の合数判定(第2の炊飯量判定)が行われる。この第2の合数判定は、昇温1工程の区間の時間を計測して最終の正確な合数判定が行われる。この場合、上記昇温1工程では上記吸水工程の場合と異なって内鍋温度検知センサS1によって検知される内鍋温度の温度上昇幅が大きくとれるところから(50℃→100℃)、非金属材料からなる内鍋3の熱伝導性の悪さがあったとしても、上記第1の合数判定において最小量と判定された合数Mmin以外の合数Mを、さらに2つ以上の複数のランクに分ける細かな合数判定が行われる。   In the temperature rising step 1, the second total number determination (second rice cooking amount determination) is performed in step S5. In this second combined number determination, the final accurate combined number determination is performed by measuring the time in the section of the temperature rising process. In this case, unlike the case of the water-absorbing step, the temperature rise 1 step is a non-metallic material since the temperature rise width of the inner pan temperature detected by the inner pan temperature detection sensor S1 can be increased (50 ° C. → 100 ° C.). Even if there is a poor thermal conductivity of the inner pot 3 made of, the total number M other than the total number Mmin determined as the minimum amount in the first total number determination is further divided into two or more ranks. A fine number determination is performed.
この結果、例えば上記炊飯量は、Mmin、M1、M2、M3(但しM1<M2<M3)のように、最終的に少なくとも4つのランクに分けられることとなる。   As a result, for example, the amount of cooked rice is finally divided into at least four ranks such as Mmin, M1, M2, and M3 (where M1 <M2 <M3).
このように、先ず第1の合数判定によって予備的に大雑把なランク分け(最少量/少量〜大量)を行ない、該第1の合数判定による判定結果に基づいて沸騰状態までのワークコイルC1,C2への合数に応じた電力供給量を可能な限り適切に制御しつつ、さらに第2の合数判定によって最終的に正確な炊飯量判定を行うようにすると、上述のように熱伝導性に劣る(加熱応答性に劣る)土鍋等の非金属材料からなる内鍋3を使用した場合であっても、少くとも沸騰検知後の昇温工程2に到るまでには性格な炊飯量判定を行うことができることになる。   As described above, first, preliminary ranking is roughly performed (minimum amount / small amount to large amount) by the first combined number determination, and the work coil C1 up to the boiling state is determined based on the determination result by the first combined number determination. , C2 is controlled appropriately as much as possible, and finally the accurate determination of the amount of cooked rice is performed by the second combination determination, so that the heat conduction is performed as described above. Even when using an inner pot 3 made of a non-metallic material such as an earthen pot that is inferior (heat response is inferior), the amount of cooked rice is at least up to the temperature raising step 2 after boiling detection. Judgment can be made.
その結果、続くステップS6,S7においては、上記第2の合数判定によって判定された正確な炊飯量に対応した適切な加熱量で、沸騰開始後の昇温2工程、昇温3工程が行われる。これらの昇温2〜3工程においては、上記最終的に判定された炊飯量に応じてワークコイルC1,C2が定格出力の60%〜80%、通電率16/16で少し電力を落として通電されるとともに、保温ヒータH1が通電率8/16(50%)で通電されるようになっており、ご飯全体が十分高温(例えば、110℃)になるまで加熱される(1〜5分)。そして、110℃になったことは、内鍋温度検知センサS1によって検知される。なお、このときも、蓋ヒータH2には通電されない(蓋温度検知センサS4の検知温度が100℃を維持)。   As a result, in subsequent steps S6 and S7, the heating process 2 and the heating process 3 after the start of boiling are performed with an appropriate heating amount corresponding to the accurate amount of cooked rice determined by the second combined number determination. Is called. In these temperature rising steps 2 to 3, the work coils C1 and C2 are energized with 60% to 80% of the rated output, with a power rate of 16/16, depending on the final determined amount of rice cooking. In addition, the heat retaining heater H1 is energized at an energization rate of 8/16 (50%), and the whole rice is heated until the temperature becomes sufficiently high (for example, 110 ° C.) (1 to 5 minutes). . And it is detected by the inner pot temperature detection sensor S1 that it became 110 degreeC. At this time, the lid heater H2 is not energized (the detection temperature of the lid temperature detection sensor S4 is maintained at 100 ° C.).
この昇温2〜3工程は、さらに詳細には前半側の昇温2工程と後半側の昇温3工程とに分けられる。そして、例えば前半の昇温2工程では、ワークコイルC1,C2の出力を定格出力の70〜80%、通電率を16/16と少し電力を落としているが、この状態では沸騰状態まで加熱され、内鍋3の蓄熱量も大きなものとなっているために、同電力でも内鍋3の底部外周面の温度はもちろん、内鍋温度検知センサS1により検知されるご飯の温度も上昇して行く(210℃→220℃、100℃→110℃)。   More specifically, the temperature rising steps 2 to 3 are divided into two steps of the first half temperature rising step and the second half temperature rising step. For example, in the first half of the temperature rising process, the output of the work coils C1 and C2 is reduced to 70 to 80% of the rated output and the energization rate is slightly reduced to 16/16, but in this state, it is heated to the boiling state. Because the amount of heat stored in the inner pot 3 is also large, the temperature of the rice detected by the inner pot temperature detection sensor S1 as well as the temperature of the outer peripheral surface of the bottom of the inner pot 3 increases with the same power. (210 ° C. → 220 ° C., 100 ° C. → 110 ° C.).
そこで、後半の昇温3工程では、例えばワークコイルC1,C2の出力を定格出力の60%、通電率を8/16(15%)とさらに電力を落として加熱する。   In the latter half of the temperature increase process, for example, the output of the work coils C1 and C2 is heated to 60% of the rated output and the energization rate to 8/16 (15%), and the power is further reduced.
この結果、内鍋3の底部外周面の温度は225℃から215℃程度に低下するが、それでも内鍋3の蓄熱量の影響が大きい内鍋3内のご飯の温度は100℃まで上昇する。   As a result, the temperature of the bottom outer peripheral surface of the inner pot 3 is lowered from about 225 ° C. to about 215 ° C., but the temperature of the rice in the inner pot 3 is still increased to 100 ° C., which is greatly affected by the amount of heat stored in the inner pot 3.
次にステップS8においては、炊き上げ1工程が行われる。この炊き上げ1工程においては、例えば図5のタイムチャートに示すように、ワークコイルC1,C2が定格出力の50%〜70%、通電率16/16で通電されるとともに、蓋ヒータH2が通電率6/16(38%)、保温ヒータH1が通電率8/16(50%)で通電されるようになっており、ワークコイルC1,C2の電力を下げて沸騰を維持させるようになっている(2〜9分)。このように沸騰維持の際にワークコイルC1,C2の電力を下げるのは、すでに述べたように土鍋等の非金属材料製の内鍋3は従来の金属材料製の鍋に比べて蓄熱性が極めて良好であり、蓄熱力が大きい。したがって、その時の蓄熱温度による加熱量を有効に利用できることによる。この結果、内鍋3の底部3a外周面の温度は200℃程度まで下がるが、ご飯の温度100℃は下がらない。   Next, in step S8, one step of cooking is performed. In this cooking 1 step, for example, as shown in the time chart of FIG. 5, the work coils C1 and C2 are energized at 50% to 70% of the rated output and the energization rate 16/16, and the lid heater H2 is energized. The heating heater H1 is energized at a rate of 6/16 (38%) and an energization rate of 8/16 (50%), and the power of the work coils C1 and C2 is lowered to maintain boiling. Yes (2-9 minutes). In this way, the electric power of the work coils C1 and C2 is lowered when the boiling is maintained, as described above, the inner pot 3 made of a non-metallic material such as a clay pot has a heat storage property as compared with a conventional metal-made pot. It is extremely good and has a large heat storage capacity. Therefore, it is because the heating amount by the heat storage temperature at that time can be used effectively. As a result, the temperature of the outer peripheral surface of the bottom 3a of the inner pot 3 decreases to about 200 ° C, but the temperature of rice 100 ° C does not decrease.
次にステップS9においては、炊き上げ2工程が行われる。この炊き上げ2工程においては、図5のタイムチャートに示すように、ワークコイルC1,C2の出力が定格出力の60%〜80%に引き上げられるとともに、蓋ヒータH2および保温ヒータH1が共に通電率6/16(38%)で通電されるようになっており、ワークコイルC1,C2の電力を上げて内鍋3の検知温度を115℃以上に上昇させる(2〜3分)。   Next, in step S9, two cooking steps are performed. In the two cooking steps, as shown in the time chart of FIG. 5, the output of the work coils C1 and C2 is raised to 60% to 80% of the rated output, and both the lid heater H2 and the heat retaining heater H1 are energized. It is designed to be energized at 6/16 (38%), raising the power of the work coils C1, C2 to raise the detected temperature of the inner pot 3 to 115 ° C. or more (2-3 minutes).
この結果、当該炊き上げ2工程の最初と最後では、以上の例で例えば5℃の温度変化を生じることになる。この温度の上下変動幅は、上記炊き上げ1工程と2工程間の供給電力の差によって生じるから、一つの方法として、この供給電力差を例えばユーザーの好みに応じて変えることにより、上記温度差t℃(5℃)も例えばt1(0℃)〜t4(15℃)の範囲で複数の段階に変えることができ、それによってご飯の焦げめの色に差を付けることが可能となる。   As a result, at the beginning and the end of the two cooking steps, a temperature change of, for example, 5 ° C. occurs in the above example. The temperature fluctuation range is caused by the difference in power supply between the first and second steps of cooking. As one method, the temperature difference can be changed by changing the power supply difference according to user preference, for example. t ° C. (5 ° C.) can also be changed into a plurality of stages in the range of, for example, t1 (0 ° C.) to t4 (15 ° C.), thereby making it possible to make a difference in the color of rice charcoal.
例えばt1(0℃)=焦げ色なし、t2(5℃)=淡い焦げ色、t3(10℃)=中位の焦げ色、t4(15℃)=濃い焦げ色といった具合に調節することができる。この実施の形態における焦げ色制御の具体的な方法およびその他各種の変形例による方法については、後に詳しく説明する。   For example, t1 (0 ° C.) = No burnt color, t2 (5 ° C.) = Light burnt color, t3 (10 ° C.) = Medium burnt color, t4 (15 ° C.) = Dark burnt color, etc. . A specific method of dark color control in this embodiment and other methods according to various modifications will be described in detail later.
次にステップS10においては、さらに炊き上げ3工程が行われる。この炊き上げ3工程においては、例えば図5のタイムチャートに示すように、ワークコイルC1,C2が例えば一定時間のOFF(内鍋3の蓄熱量による加熱)とON(通電による加熱)との繰り返しで加熱制御されるとともに、蓋ヒータH2が通電率6/16(38%)、保温ヒータH1が通電率8/16(50%)で通電されるようになっており、内鍋3自体の上述した金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用したワークコイルC1,C2への間欠的な通電により、過加熱によるご飯の焦げ付きを可及的に防止しながら、必要な沸騰を維持させて有効に水分を消失させるようにしている。   Next, in step S10, three further cooking steps are performed. In the three cooking steps, for example, as shown in the time chart of FIG. 5, the work coils C1 and C2 are repeatedly turned OFF (heating by the amount of heat stored in the inner pot 3) and ON (heating by energization), for example. The lid heater H2 is energized at an energization rate of 6/16 (38%) and the heat retaining heater H1 is energized at an energization rate of 8/16 (50%). Necessary while preventing burning of rice due to overheating as much as possible by intermittent energization to the work coils C1, C2 using a large heat storage capacity compared to the case of the inner pot made of a metal material The water is effectively lost by maintaining a boil.
つまり、ここでは、金属材料よりなる内鍋の場合に比べて大きい非金属材料よりなる内鍋3の蓄熱力の大きさ(蓄熱性の良さ)を活用し、ワークコイルC1,C2の通電を間欠的にして焦げ付きの防止を図りながら消費電力を低減する意図で、ご飯の温度が所定の温度に下がる度に一定時間(30秒)の加熱を繰り返して沸とう状態の高温を維持するようにしている(7〜18分)。   That is, here, the energization of the work coils C1 and C2 is intermittently performed by utilizing the heat storage power of the inner pot 3 made of a non-metallic material that is larger than the case of the inner pot made of a metal material (good heat storage property). Therefore, with the intention of reducing power consumption while preventing scorching, every time the temperature of the rice drops to a predetermined temperature, heating for a certain time (30 seconds) is repeated to maintain the boiling high temperature. Yes (7-18 minutes).
そして、ステップS11においては、最終的にむらし工程が行われる(5分)。このむらし工程においては、例えば図5のタイムチャートに示すように、ワークコイルC1,C2への通電が完全に停止されるとともに、蓋ヒータH2が通電率6/16(38%)、保温ヒータH1が通電率8/16(50%)で通電されるようになっているが、土鍋等非金属材料製の内鍋3では金属製の内鍋の場合に比べて蓄熱性が非常に高いから、このようにワークコイルC1,C2への通電を停止した状態であっても、その蓄熱温度によりご飯のむらしが十分に行える。この点でも、有効に消費電力が節減される。   In step S11, an unevenness process is finally performed (5 minutes). In this unevenness process, for example, as shown in the time chart of FIG. 5, the energization of the work coils C1 and C2 is completely stopped, the energization rate of the cover heater H2 is 6/16 (38%), and the heat retaining heater. H1 is energized at an energization rate of 8/16 (50%), but the inner pot 3 made of non-metallic material such as clay pots has a much higher heat storage than the metal inner pot. Thus, even when the energization of the work coils C1 and C2 is stopped, the unevenness of the rice can be sufficiently performed by the heat storage temperature. Also in this respect, power consumption is effectively reduced.
さらに、ステップS12においては、保温工程に移行して保温加熱制御が行われるが、この保温工程でもその初期においては、ワークコイルC1,C2、蓋ヒータH2および側面ヒータH1への通電が停止される。   Furthermore, in step S12, the process is shifted to the heat retaining process and the heat retaining and heating control is performed. In this heat retaining process, the energization to the work coils C1 and C2, the lid heater H2, and the side heater H1 is stopped in the initial stage. .
そして、内鍋温度センサS1の検出温度が設定された保温温度以下まで低下した後に初めて、従来の保温制御と同様の保温ヒータH1を使用した保温加熱制御が実行される。したがって、本実施の形態では同保温工程における消費電力も少ない。   And, after the temperature detected by the inner pot temperature sensor S1 is lowered to the set temperature or lower, the temperature maintaining control using the temperature maintaining heater H1 similar to the conventional temperature maintaining control is executed. Therefore, in the present embodiment, power consumption in the heat insulation process is also small.
(焦げ色調節制御)
この実施の形態では、上述の基本的な炊飯制御を前提として、さらに次のようなユーザーの好みに応じた「焦げ色調節制御」が採用されるようになっている。この「焦げ色調節制御」は、上述した操作パネル部20の炊飯メニュースイッチ22fによって「火かげんキー」メニューが選ばれた時に実現されるようになっており、例えば焦げめ1(焦げ色:淡レベル)、焦げめ2(焦げ色:中レベル)、焦げめ3(焦げ色:濃レベル)の何れかの火かげんレベルが選ばれる。
(Burn color adjustment control)
In this embodiment, on the premise of the basic rice cooking control described above, the following “burn color adjustment control” according to the user's preference is adopted. This “dark color adjustment control” is realized when the “hot key” menu is selected by the rice cooking menu switch 22f of the operation panel unit 20 described above. For example, the dark color 1 (dark color: light color) Any one of the burn level is selected from (Level), Burn 2 (Burn color: Medium level), and Burn 3 (Burn color: Dark level).
そして、同「火かげんキー」メニューが選択され、かつ「火かげんレベル」が選択設定されると、その設定レベルに応じて、上述した図5の基本制御における「炊き上げ1工程」の加熱出力および加熱時間と「炊き上げ2工程」の加熱出力および加熱時間を、焦げめ1・・・炊き上げ1工程(出力60%で3分)、炊き上げ2工程(出力70%で1分)、焦げめ2・・・炊き上げ1工程(出力70%で3分)、炊き上げ2工程(出力80%で3分)、焦げめ3・・・炊き上げ1工程(出力70%で3分)、炊き上げ2工程(出力80%で4分)に設定して制御する。   Then, when the “fireball key” menu is selected and “fireball level” is selected and set, the heating output of “cooking 1 process” in the basic control of FIG. 5 described above is selected according to the set level. And heating time and heating output and heating time of “cooking 2 steps”, burnt 1 ... cooking 1 step (3 minutes at 60% output), cooking 2 steps (1 minute at 70% output), Scorching 2 ... Cooking 1 step (3 minutes at 70% output), Cooking 2 steps (3 minutes at 80% output), Burning 3 ... Cooking 1 step (3 minutes at 70% output) , Set and control 2 steps of cooking (4 minutes at 80% output).
この結果、例えば図6のタイムチャートに示すように、飯米部の水分が少なくなった炊き上げ2工程から炊き上げ3工程(間欠加熱)、むらし工程(ワークコイルC1,C2のOFFによる蓄熱加熱)に到る過程の内鍋3内のご飯の温度に、設定された火かげんレベル(焦げめレベル)に応じた温度差が生じ、適切な色の焦げめが形成される。   As a result, for example, as shown in the time chart of FIG. 6, the cooking process 2 to the cooking process 3 (intermittent heating), and the unevenness process (heat storage heating by turning OFF the work coils C1 and C2), the water content of the rice portion is reduced. ), A temperature difference corresponding to the set hot spring level (burnt level) is generated in the temperature of the rice in the inner pot 3, and an appropriate color of burnt is formed.
したがって、このような構成によれば、上述のように金属材料製の内鍋の場合に比べて大きいセラミック等非金属製の内鍋3の蓄熱力の大きさ(蓄熱性の高さ)を利用し、炊き上げ1工程と炊き上げ2工程の加熱出力と加熱時間を変えることによって、容易にご飯の焦げ色を調節することができるようになり、自由に焦げ色を調節しながら、しかも炊き上げ状態自体には大きな差がない良質な炊き上げが可能となり、お焦げの嫌いな人から好きな人まで多くのユーザーに満足してもらえるご飯が炊けるようになる。   Therefore, according to such a structure, the magnitude | size (high heat storage property) of the non-metallic inner pot 3 made of non-metal such as ceramic is used as compared with the case of the inner pot made of metal material as described above. In addition, by changing the heating output and heating time of the first cooking process and the second cooking process, it becomes possible to easily adjust the burnt color of the rice, and while adjusting the burnt color freely, it is also cooked. It will be possible to cook high quality foods that do not differ greatly in the state itself, and will be able to cook rice that will satisfy many users, from those who don't like burning to those who like it.
(焦げ色調節制御の変形例)
以上のように、本実施の形態では、炊き上げ1工程〜炊き上げ2工程間の加熱出力と加熱時間を設定された火かげんレベル(焦げめレベル)に応じて変えることにより、適切な焦げめ炊飯を可能としたが、これはまた次のような別の制御方法によっても同様に実現することができる。
(Modified example of dark color adjustment control)
As described above, in the present embodiment, appropriate heating can be achieved by changing the heating output and heating time between the first cooking process and the second cooking process in accordance with the set hot-burn level (burning level). Although cooking rice is possible, this can also be realized by another control method as follows.
(1) 変形例1
この例では、例えば図7のタイムチャートに示すように、炊き上げ1工程の加熱出力を上述した昇温3工程時よりも小さくする一方、炊き上げ2工程の加熱出力と加熱時間を炊き上げ1工程よりも大きくすることによって、炊き上げ1工程で内鍋温度検知センサS1による検知温度を下降させる一方、炊き上げ2工程に入ってからは内鍋温度検知センサS1の検知温度が上昇するようにする。そして、この内鍋温度検知センサS1の検知温度の上昇幅の差を利用して、火かげんレベル(お焦げのレベル)を決定する。
(1) Modification 1
In this example, for example, as shown in the time chart of FIG. 7, the heating output of the first cooking process is made smaller than that during the third heating process described above, while the heating output and the heating time of the second cooking process are cooked 1 By making it larger than the process, the temperature detected by the inner pot temperature detection sensor S1 is lowered in one cooking process, while the temperature detected by the inner pot temperature detection sensor S1 is increased after entering the second cooking process. To do. Then, by using the difference in the increase in the detected temperature of the inner pot temperature detection sensor S1, the level of the hot burn (burnt level) is determined.
例えば焦げめ1の場合、炊き上げ1工程(出力60%で3分)、炊き上げ2工程(出力70%で1分)として、内鍋の上昇温度3℃で炊き上げ3工程に移行させる。   For example, in the case of scorch 1, the cooking process is shifted to the cooking process at the rising temperature of 3 ° C. at 3 ° C. as 1 cooking process (3 minutes at 60% output) and 2 cooking processes (1 minute at 70% output).
また、焦げめ2の場合、炊き上げ1工程(出力70%で3分)、炊き上げ2工程(出力80%で3分)として、内鍋の上昇温度6℃で炊き上げ3工程に移行させる。   Moreover, in the case of charred 2, as cooking 1 process (3 minutes at 70% output) and cooking 2 processes (3 minutes at 80% output), shift to 3 cooking processes at a rising temperature of the inner pot of 6 ° C. .
さらに、焦げめ3の場合、炊き上げ1工程(出力70%で3分)、炊き上げ2工程(出力80%で4分)として、内鍋の上昇温度9℃で炊き上げ3工程に移行させる。   Furthermore, in the case of scorch 3, as cooking process 1 (3 minutes at 70% output) and cooking 2 processes (4 minutes at 80% output), shift to 3 cooking processes at an inner pot rising temperature of 9 ° C. .
この結果、同図7のタイムチャートに示すように、飯米部の水分が少なくなった炊き上げ2工程から炊き上げ3工程(間欠加熱)、むらし工程(ワークコイルC1,C2のOFFによる蓄熱加熱)に到る過程の内鍋3内のご飯の温度に火かげんレベル(焦げめレベル)に応じた温度差が生じ、適切な色の焦げめが形成される。   As a result, as shown in the time chart of FIG. 7, the cooked rice process has been reduced from the second cooking process to the third cooking process (intermittent heating), and the unevenness process (heat storage heating by turning off the work coils C1 and C2). ), A temperature difference corresponding to the level of the hot spring (burnt level) is generated in the temperature of the rice in the inner pot 3, and an appropriate color of burnt is formed.
したがって、このような構成によれば、金属材料製の内鍋の場合に比べて大きい非金属製の内鍋3の蓄熱力の大きさを利用し、一旦炊き上げ1工程の加熱出力を昇温3工程(最終昇温工程)の出力よりも小さくして内鍋温度を低下させ、その後続く炊き上げ2工程の加熱出力と時間を設定された焦げめレベルに応じて大きくすることによって内鍋3の温度を上昇させ、その間の温度幅の相違により容易に焦げ色を調節することができるので、自由に焦げ色を調節しながら、しかも炊き上げ状態自体には大きな差がないような良質な炊き上げが可能となり、お焦げの嫌いな人から好きな人まで多くのユーザーに満足していただけるご飯が炊けるようになる。   Therefore, according to such a configuration, the heat output of one cooking process is once increased by using the heat storage power of the non-metallic inner pot 3 which is larger than that of the inner pot made of metal material. Lowering the temperature of the inner pot by making it smaller than the output of the third step (final temperature raising step), then increasing the heating output and time of the subsequent two cooking steps according to the set burn level, the inner pan 3 The burnt color can be easily adjusted by increasing the temperature and the temperature range between them, so you can adjust the burnt color freely, and there is no big difference in the cooking state itself It will be possible to cook rice that will satisfy many users, from those who don't like burnt to those who like it.
なお、このように、複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようにした場合、当然ながら、上記加熱出力の増減による内鍋3の温度変化が所定の基準となる変化幅よりも小さい場合には、ご飯の温度の低下および上昇を内鍋温度検知センサS1は正確に捉えることができない。   In addition, in this way, the temperature of the rice is increased or decreased by increasing / decreasing the heating output of the rice cooking heating means in a plurality of cooking processes, and the difference in burnt color is added by changing the vertical fluctuation range of the temperature of the rice at that time In such a case, of course, when the temperature change of the inner pot 3 due to the increase or decrease of the heating output is smaller than the predetermined reference change width, the inner pot temperature detection sensor S1 detects the decrease and increase of the rice temperature. It cannot be accurately captured.
したがって、そのような場合には、上記図6の場合と同様に、与えた加熱出力値と加熱時間との積で加熱制御するようにする。   Therefore, in such a case, similarly to the case of FIG. 6, the heating control is performed by the product of the given heating output value and the heating time.
このようにすると、内鍋温度検知センサS1の追従性がないような薄い焦げ色レベルの調節も実現することができる。   If it does in this way, the adjustment of the thin burnt color level which does not have followable | trackability of the inner pot temperature detection sensor S1 is also realizable.
一方、上記加熱出力の増減による内鍋3の温度変化が上記所定の基準となる変化幅よりも大きい場合には、上記内鍋3の温度を検出する内鍋温度検知センサS1の検知データも略実際の内鍋温度の変化に追従する。また、上記蓋ユニット2部分の温度を検出する蓋温度検知センサS4は内鍋3内に臨んでいるから、その温度検知データの追従性は高い。   On the other hand, when the temperature change of the inner pot 3 due to the increase / decrease in the heating output is larger than the predetermined reference change width, the detection data of the inner pot temperature detection sensor S1 for detecting the temperature of the inner pot 3 is also substantially omitted. Follow the actual temperature change in the pan. Further, since the lid temperature detection sensor S4 for detecting the temperature of the lid unit 2 portion faces the inner pot 3, the followability of the temperature detection data is high.
したがって、上記加熱出力の増減による内鍋3の温度の変化が所定の基準となる変化幅よりも大きい時の焦げ色調節の火加減制御は、一例として内鍋温度検知センサS1および蓋温度検知センサS4の各温度検知データに基いて行うようにすることもできる。   Therefore, the heating control of the burnt color adjustment when the temperature change of the inner pot 3 due to the increase / decrease in the heating output is larger than the predetermined reference change range is, for example, the inner pot temperature detection sensor S1 and the lid temperature detection sensor. It can also be performed based on each temperature detection data of S4.
もちろん、この場合においても、そのような内鍋温度検知センサS1の内鍋温度検知データ等を使用することなく、前述の図6の例のように、付与された加熱出力値と加熱時間との積に基いて行うこともできる。   Of course, also in this case, without using the inner pot temperature detection data of such an inner pot temperature detection sensor S1, etc., as in the example of FIG. It can also be done based on the product.
(2) 変形例2
この例では、例えば図8のタイムチャートに示すように、焦げめ1の場合の昇温工程3(昇温最終工程)の内鍋温度を105℃、焦げめ2の場合の昇温工程3(昇温最終工程)の内鍋温度を108℃、焦げめ3の場合の昇温3工程(最終昇温工程)の内鍋温度を110℃にそれぞれ設定し、その後、上述した炊き上げ1工程から炊き上げ2工程を省略して、そのまま炊き上げ3工程に移行して間欠加熱を行う。
(2) Modification 2
In this example, for example, as shown in the time chart of FIG. 8, the inner pan temperature in the heating step 3 (heating final step) in the case of charring 1 is 105 ° C., and the heating step 3 in the case of charring 2 ( The inner pot temperature in the final temperature rising step) is set to 108 ° C., the inner pot temperature in the third temperature increasing step (final temperature increasing step) in the case of charred 3 is set to 110 ° C. The cooking process 2 is omitted, and the cooking process is shifted to the cooking process 3 to perform intermittent heating.
つまり、この構成では、焦げ色は昇温の最終工程終了時の内鍋温度のみによって調節するようにする。   That is, in this configuration, the burnt color is adjusted only by the inner pot temperature at the end of the final temperature raising process.
そして、それぞれの炊き上がり状態をそろえる為に、昇温最終工程の開始から内鍋温度検知までの時間をカウントしておき、同検知時間が短かい場合には炊き上げ3工程の間欠加熱の回数を増やして加熱量を補い、同検知時間が長い場合には炊き上げ3工程の間欠加熱の回数を減らして加熱しすぎないように調節する。   And in order to arrange each cooked state, the time from the start of the temperature rising final process to the detection of the inner pan temperature is counted, and if the detection time is short, the number of times of intermittent heating of the three cooking processes To compensate for the amount of heating, and if the detection time is long, the number of intermittent heating in the 3 steps of cooking is reduced to prevent overheating.
この結果、同図8のタイムチャートに示すように、飯米部の水分が少なくなる炊き上げ1工程から炊き上げ3工程(間欠加熱)、むらし工程(ワークコイルC1,C2のOFFによる蓄熱加熱)に到る過程の内鍋3内のご飯の温度に設定された火かげんレベル(焦げめレベル)に応じた温度差が生じ、適切な色の焦げめが形成される。   As a result, as shown in the time chart of FIG. 8, the cooking process 1 to 3 (intermittent heating) in which the water content of the cooked rice portion is reduced, and the unevenness process (heat storage heating by turning OFF the work coils C1 and C2). A temperature difference according to the hot spring level (burnt level) set to the temperature of the rice in the inner pot 3 in the process leading to is produced, and an appropriate color burn is formed.
したがって、このような構成によれば、金属材料製の内鍋の場合に比べて大きい土鍋等非金属製の内鍋3の蓄熱力の大きさを利用し、最終的な昇温工程(昇温3工程)終了時の内鍋温度を変えることによって容易に焦げの色を調節することができるようになり、自由に焦げ色を調節しながら、しかも炊き上げ状態自体には大きな差がないような良質な炊き上げが可能となり、お焦げの嫌いな人から好きな人まで多くのユーザーに満足していただけるご飯が炊けるようになる。   Therefore, according to such a configuration, the final heat-up process (temperature increase) is performed using the magnitude of the heat storage power of the non-metallic inner pot 3 such as an earthen pot that is larger than the case of the inner pot made of metal material. 3 process) By changing the temperature of the inner pot at the end, it becomes possible to easily adjust the burnt color, and while adjusting the burnt color freely, there is no big difference in the cooking state itself High-quality cooking is possible, and rice that can satisfy many users from people who don't like burnt to those who like it will be able to be cooked.
(電気炊飯器の炊飯容量および炊飯量に応じたタイムチャートの変化)
なお、以上の図5のタイムチャートは、例えば炊飯器自体の炊飯容量および炊飯量を特に問題とすることなく、例えば8合炊きの炊飯器で、中間量(5合)の炊飯を行った場合の炊飯特性(間欠加熱回数3回)である。
(Changes in time chart according to the rice cooking capacity and amount of rice cooker)
In addition, the time chart of the above FIG. 5 is the case where an intermediate amount (5 go) of rice cooking is performed with, for example, an 8 go rice cooker without particularly considering the rice cooking capacity and the amount of rice cooked, for example. The rice cooking characteristics (intermittent heating 3 times).
これは、例えば同じく8合炊き電気炊飯器で、2合の白米を炊いた時には、例えば図9のタイムチャート(間欠加熱回数2回)のようになり、また同8合炊きの電気炊飯器で、8合の白米を炊いた時には、例えば図10のタイムチャート(間欠加熱回数5回)のようになる(炊き上げ2工程を省略した火かげん調節の場合)。   For example, when cooking 2go white rice in the same 8 cooked electric rice cooker, it will look like the time chart in Fig. 9 (twice the number of intermittent heating). When cooking 8 go white rice, for example, the time chart of FIG. 10 (five times of intermittent heating) is obtained (in the case of a hot pot adjustment in which the two cooking steps are omitted).
そして、これらの各場合において、上述した各種お焦げ制御の方法が任意に採用される。   In each of these cases, the various types of scorch control methods described above are arbitrarily employed.
この場合、炊飯器自体の炊飯容量によっては余り炊飯特性の変化はなく、上記と略同様の炊飯特性を示す。   In this case, depending on the rice cooking capacity of the rice cooker itself, there is not much change in the rice cooking characteristics, and the rice cooking characteristics similar to the above are shown.
(焦げ色調節制御時の上限温度の設定)
以上のように、本実施の形態のお焦げ制御は、その基本的な考え方として、先ず沸とう後の炊き上げ工程を炊き上げ本工程である炊き上げ1工程と炊き上げ2工程又は炊き上げ3工程との複数の工程に分け、昇温最終工程から炊き上げ1工程までの工程では、全くお焦げを付けるための制御は行わない。
(Setting of upper limit temperature for dark color adjustment control)
As described above, as the basic concept of the burn control of the present embodiment, the cooking process after boiling is first cooked and the first cooking process and the second cooking process or the third cooking process. The process is divided into a plurality of processes, and in the process from the final temperature rising process to the first cooking process, no control for burning is performed.
そして、炊き上げ1工程が終了して水分が少なくなると、むらし工程までの間に設定した炊き上げ2工程又は炊き上げ2および3工程を利用して同工程の時間をタイマー管理しながら、設定された焦げめレベルに応じて加熱量を変えることにより内鍋3の温度に変化を生じさせて所望の焦げ色を形成するようにしている。   And when 1 step of cooking is finished and moisture is reduced, while setting the time of the same process with a timer using 2 steps of cooking or 2 and 3 steps of cooking set up until the unevenness process, By changing the amount of heating according to the burned level, the temperature of the inner pot 3 is changed to form a desired burnt color.
しかし、同工程時間は、各合数(2〜8合)毎に実験で求めた時間を用いて定められるため、若干のバラツキも生じる。   However, since the same process time is determined using the time obtained by experiments for each total number (2 to 8), there is some variation.
そこで、そのような場合を考慮して、上記お焦げ制御時の制御温度には所定の上限温度を設定し、それによって必要以上の焦げが発生しないようにする。   Therefore, in consideration of such a case, a predetermined upper limit temperature is set as the control temperature at the time of the burn control so that an excessive burn does not occur.
本願発明の最良の実施の形態に係る電気炊飯器の炊飯器本体全体の構成を示す縦断面図である。It is a longitudinal cross-sectional view which shows the structure of the whole rice cooker main body of the electric rice cooker which concerns on best embodiment of this invention. 同電気炊飯器の液晶表示部を中心とする操作パネル部分の拡大正面図である。It is an enlarged front view of the operation panel part centering on the liquid crystal display part of the electric rice cooker. 同電気炊飯器の制御回路構成を示す図である。It is a figure which shows the control circuit structure of the electric rice cooker. 同電気炊飯器の標準コース(ふつう)で白米メニューを選択した時の基本となる炊飯〜保温制御の内容を示すフローチャートである。It is a flowchart which shows the content of the rice cooking-heat retention control used as the base when the white rice menu is selected in the standard course (usually) of the electric rice cooker. 同図4の制御の内容に対応するタイムチャートである。It is a time chart corresponding to the content of the control of FIG. 同電気炊飯器における「焦げ色調節制御」の内容を示すタイムチャートである。It is a time chart which shows the content of the "burnt color adjustment control" in the electric rice cooker. 同電気炊飯器の変形例1に係る「焦げ色調節制御」の内容を示すタイムチャートである。It is a time chart which shows the content of the "burnt color adjustment control" which concerns on the modification 1 of the same electric rice cooker. 同電気炊飯器の変形例2に係る「焦げ色調節制御」の内容を示すタイムチャートである。It is a time chart which shows the content of the "burnt color adjustment control" which concerns on the modification 2 of the same electric rice cooker. 同電気炊飯器の合数2合の場合の炊飯〜保温制御の内容を示すタイムチャートである。It is a time chart which shows the content of the rice cooking-heat retention control in the case of the total number of 2 of the electric rice cooker. 同電気炊飯器の合数8合の場合の炊飯〜保温制御の内容を示すタイムチャートである。It is a time chart which shows the content of the rice cooking-heat retention control in the case of the total number of 8 of the electric rice cooker. 従来の電気炊飯器の標準コースで白米メニューを選択した時の炊飯〜保温制御の内容を示すフローチャートである。It is a flowchart which shows the content of rice cooking-heat retention control when the white rice menu is selected in the standard course of the conventional electric rice cooker. 同図9の制御の内容に対応するタイムチャートである。10 is a time chart corresponding to the contents of the control of FIG.
C1,C2,C3,Cはワークコイル、H1は保温ヒータ、H2は肩ヒータ、1は外ケース、2は蓋ユニット、3は内鍋、20は操作パネル、21は液晶表示部、32はマイコン制御ユニットである。   C1, C2, C3, C are work coils, H1 is a warming heater, H2 is a shoulder heater, 1 is an outer case, 2 is a lid unit, 3 is an inner pan, 20 is an operation panel, 21 is a liquid crystal display, and 32 is a microcomputer Control unit.

Claims (4)

  1. 誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋を加熱する保温加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段および保温加熱手段の加熱出力を制御する炊飯加熱制御手段とを備えた電気炊飯器であって、上記炊飯加熱制御手段は、昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱し、その後の炊き上げ工程における上記炊飯加熱手段の加熱出力又は加熱時間を、同昇温工程を経た沸とう以後の上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して調節することにより、適切な焦げめ加熱制御を行うようにしたことを特徴とする電気炊飯器。 An induction heating element is provided and induction heating is performed, and the temperature does not rise easily for the amount of heat generated by the induction heating element, and the temperature of the internal water is slow to rise, while the heat storage power is higher than that of an inner pot made of a metal material. Large, once heated to a temperature equal to or higher than a predetermined value, the inner pot made of a non-metallic material such as ceramic that contains water and rice, and a rice cooker main body that accommodates the inner pot in a removable manner, A lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooker heating means for heating the inner pot, a heat retaining heating means for heating the inner pot, and a temperature of the inner pot. Electric rice cooker provided with inner pot temperature detecting means to detect and rice cooking heating control means for controlling the heating output of the rice cooking heating means and the heat retaining heating means based on the inner pot temperature detected by the inner pot temperature detecting means The rice cooking heating control means In the temperature raising step, by the cooking heater and kept heating means is heated to a temperature of the bottom outer peripheral surface the inner pot reaches a high temperature state exceeding 200 ° C., the heating power of the cooking heater in the subsequent cook up process Or, by adjusting the heating time by using a large heat storage capacity compared to the case of the inner pot made of the metal material of the inner pot after boiling after the same temperature raising step, it is possible to appropriately burn An electric rice cooker characterized by performing control.
  2. 誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋を加熱する保温加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段および保温加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が、昇温工程において、上記炊飯加熱手段および保温加熱手段により上記内鍋を底部外周面の温度が200℃を超える高温状態になるまで加熱し、その後の炊き上げ工程において、上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊き上げ工程が複数の工程よりなり、上記炊飯加熱制御手段による焦げめ加熱制御は、上記昇温工程における内鍋の底部温度に対応した蓄熱力の大きさを前提として、同複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させるとともに、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっていることを特徴とする電気炊飯器。 An induction heating element is provided and induction heating is performed, and the temperature does not rise easily for the amount of heat generated by the induction heating element, and the temperature of the internal water is slow to rise, while the heat storage power is higher than that of an inner pot made of a metal material. Large, once heated to a temperature equal to or higher than a predetermined value, the inner pot made of a non-metallic material such as ceramic that contains water and rice, and a rice cooker main body that accommodates the inner pot in a removable manner, A lid that covers the upper opening of the rice cooker body so as to be openable and closable, an electromagnetic induction heating rice cooker heating means for heating the inner pot, a heat retaining heating means for heating the inner pot, and a temperature of the inner pot. The rice cooking temperature detecting means for detecting, and the rice cooking heating control means for controlling the heating output of the rice cooking heating means and the heat retaining heating means based on the inner pot temperature detected by the inner pot temperature detecting means, the rice cooking The heating control means is By the cooking heater and kept heating means is heated to a temperature of the bottom outer peripheral surface the inner pot reaches a high temperature state exceeding 200 ° C., in a subsequent cook up step, when the inner bowl made of a metal material of the inner pot It is an electric rice cooker configured to perform the charcoal heating control using the magnitude of the heat storage power that is larger than that of the above, wherein the cooking process comprises a plurality of processes, and the charcoal heating control by the rice cooking heating control means As for control, on the premise of the magnitude of the heat storage power corresponding to the bottom temperature of the inner pot in the temperature raising step, the temperature of the rice is increased or decreased by increasing or decreasing the heating output of the rice cooking means in the plurality of cooking steps. The electric rice cooker is characterized in that the difference in burnt color is made by changing the vertical fluctuation range of the temperature of the rice at that time.
  3. 誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊飯加熱制御手段の焦げめ加熱制御は、複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させ、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっているとともに、上記加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも小さい時の焦げめ加熱制御は、上記内鍋温度検知手段の内鍋温度検知データを使用することなく、付与された加熱出力値と加熱時間との積に基いて行うようにしたことを特徴とする電気炊飯器。   An induction heating element is provided and induction heating is performed, and the temperature does not rise easily for the amount of heat generated by the induction heating element, and the temperature of the internal water is slow to rise, while the heat storage power is higher than that of an inner pot made of a metal material. Large, once heated to a temperature equal to or higher than a predetermined value, the inner pot made of a non-metallic material such as ceramic that contains water and rice, and a rice cooker main body that accommodates the inner pot in a removable manner, A lid that covers the upper opening of the rice cooker body in an openable and closable manner, an electromagnetic induction heating rice cooker heating means for heating the inner pot, an inner pot temperature detecting means for detecting the temperature of the inner pot, And a rice cooking heating control means for controlling the heating output of the rice cooking heating means based on the temperature of the inner pot detected by the pot temperature detecting means, wherein the rice cooking heating control means is made of a metal material of the inner pot. Use larger heat storage capacity than The electric rice cooker is configured to control the heating of the rice, and the heating of the rice cooking control means is performed by increasing or decreasing the heating output of the rice heating means in a plurality of cooking steps. The temperature change of the inner pan due to the increase or decrease of the heating output is more than the predetermined reference change width, by changing the vertical fluctuation range of the rice temperature at that time The charcoal heating control is performed based on the product of the applied heating output value and the heating time without using the inner pot temperature detection data of the inner pot temperature detecting means. Electric rice cooker.
  4. 誘導発熱体を具備して誘導加熱され、誘導発熱体の発熱量の割には温度が上昇しにくく、内部の水の温度の上昇が遅い一方、金属材料よりなる内鍋に比べて蓄熱力が大きく、一旦所定値以上の温度まで加熱されると直ぐには冷めない、水および米を収容するセラミック等の非金属材料よりなる内鍋と、この内鍋を取り出し可能に収容する炊飯器本体と、該炊飯器本体の上部開口を開閉自在に覆蓋する蓋体と、上記内鍋を加熱する電磁誘導加熱式の炊飯加熱手段と、上記内鍋の温度を検出する内鍋温度検出手段と、該内鍋温度検出手段により検出された内鍋温度に基いて、上記炊飯加熱手段の加熱出力を制御する炊飯加熱制御手段とを備え、上記炊飯加熱制御手段が上記内鍋の金属材料よりなる内鍋の場合に比べて大きい蓄熱力の大きさを利用して焦げめ加熱制御を行うようにしてなる電気炊飯器であって、上記炊飯加熱制御手段の焦げめ加熱制御は、複数の炊き上げ工程における炊飯加熱手段の加熱出力を増減することによりご飯の温度を上下させ、その時のご飯の温度の上下変動幅を変えることにより焦げ色の差を付けるようになっているとともに、上記蓋部の温度を検知する蓋温度検知手段を有し、上記加熱出力の増減による内鍋の温度変化が所定の基準となる変化幅よりも大きい時の焦げめ加熱制御は、上記内鍋温度検知手段および蓋温度検知手段の各温度検知データ又は上記内鍋温度検知手段の内鍋温度検知データを使用することなく付与された加熱出力値と加熱時間との積の何れかに基いて行うようにしたことを特徴とする電気炊飯器。   An induction heating element is provided and induction heating is performed, and the temperature does not rise easily for the amount of heat generated by the induction heating element, and the temperature of the internal water is slow to rise, while the heat storage power is higher than that of an inner pot made of a metal material. Large, once heated to a temperature equal to or higher than a predetermined value, the inner pot made of a non-metallic material such as ceramic that contains water and rice, and a rice cooker main body that accommodates the inner pot in a removable manner, A lid that covers the upper opening of the rice cooker body in an openable and closable manner, an electromagnetic induction heating rice cooker heating means for heating the inner pot, an inner pot temperature detecting means for detecting the temperature of the inner pot, And a rice cooking heating control means for controlling the heating output of the rice cooking heating means based on the temperature of the inner pot detected by the pot temperature detecting means, wherein the rice cooking heating control means is made of a metal material of the inner pot. Use larger heat storage capacity than The electric rice cooker is configured to perform the charcoal heating control. The temperature of the rice at that time is changed by changing the range of variation in the temperature of the rice, and there is a lid temperature detection means for detecting the temperature of the lid portion, and the heating output When the temperature change of the inner pot due to the increase / decrease is larger than a predetermined reference change range, the charcoal heating control is performed by each temperature detection data of the inner pot temperature detecting means and the lid temperature detecting means or the inner pot temperature detecting means. An electric rice cooker characterized in that it is performed based on any product of a heating output value and a heating time which are given without using inner pot temperature detection data.
JP2006219956A 2006-08-11 2006-08-11 Electric rice cooker Active JP5233095B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2006219956A JP5233095B2 (en) 2006-08-11 2006-08-11 Electric rice cooker

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2006219956A JP5233095B2 (en) 2006-08-11 2006-08-11 Electric rice cooker
CN2007100883264A CN101036560B (en) 2006-03-15 2007-03-15 Electric cooker
CN 201010543320 CN102008225B (en) 2006-03-15 2007-03-15 Electric rice cooker

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2012008828A Division JP5494683B2 (en) 2012-01-19 2012-01-19 Electric rice cooker

Publications (2)

Publication Number Publication Date
JP2008043420A JP2008043420A (en) 2008-02-28
JP5233095B2 true JP5233095B2 (en) 2013-07-10

Family

ID=39177757

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2006219956A Active JP5233095B2 (en) 2006-08-11 2006-08-11 Electric rice cooker

Country Status (1)

Country Link
JP (1) JP5233095B2 (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5206168B2 (en) * 2008-07-04 2013-06-12 タイガー魔法瓶株式会社 Electric rice cooker
JP5072803B2 (en) * 2008-11-04 2012-11-14 三菱電機株式会社 rice cooker
JP2011189036A (en) * 2010-03-16 2011-09-29 Tiger Vacuum Bottle Co Ltd Electric rice cooker
FR2966711B1 (en) * 2010-10-27 2012-12-14 Seb Sa PROCESS FOR CONTROLLING PRESSURIZED RICE COOKER AND PRESSURIZED RICE COOKER FOR CARRYING OUT SUCH PROCESS
JP4999999B1 (en) * 2011-09-05 2012-08-15 三菱電機ホーム機器株式会社 rice cooker
JP5494683B2 (en) * 2012-01-19 2014-05-21 タイガー魔法瓶株式会社 Electric rice cooker
JP5939048B2 (en) * 2012-06-12 2016-06-22 タイガー魔法瓶株式会社 rice cooker
JP2013255649A (en) * 2012-06-12 2013-12-26 Tiger Vacuum Bottle Co Ltd Rice cooker
CN105310471B (en) * 2014-07-22 2017-04-19 佛山市顺德区美的电热电器制造有限公司 Pressure cooker
CN104883755B (en) * 2015-05-06 2017-05-10 阚晓敏 Intelligent electric heating container
CN105935253B (en) * 2016-06-14 2018-07-27 江门市鸿业机械厂有限公司 A kind of method for heating and controlling of cooker

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5712117U (en) * 1980-06-23 1982-01-22
JPS5717620A (en) * 1980-07-02 1982-01-29 Sanyo Electric Co Electric rice cooker
JPS5837819U (en) * 1981-09-05 1983-03-11
JPH0716145A (en) * 1993-06-30 1995-01-20 Toshiba Home Technol Corp Rice cooker
JPH09252947A (en) * 1996-03-27 1997-09-30 Tiger Vacuum Bottle Co Ltd Electric rice boiler
JPH09299233A (en) * 1996-05-10 1997-11-25 Tiger Vacuum Bottle Co Ltd Electric rice cooker
JP2970551B2 (en) * 1996-09-18 1999-11-02 タイガー魔法瓶株式会社 Electric rice cooker
JP3516258B2 (en) * 1999-04-27 2004-04-05 三菱電機ホーム機器株式会社 rice cooker
JP2001087130A (en) * 1999-09-28 2001-04-03 Tiger Vacuum Bottle Co Ltd Rice cooker
JP2004201804A (en) * 2002-12-24 2004-07-22 Tiger Vacuum Bottle Co Ltd Electric rice cooker
JP4075648B2 (en) * 2003-03-12 2008-04-16 タイガー魔法瓶株式会社 Electric rice cooker and how to determine the amount of rice cooked
JP2005304709A (en) * 2004-04-20 2005-11-04 Tiger Vacuum Bottle Co Ltd Induction heating rice cooker
JP3110038U (en) * 2005-01-26 2005-06-09 有限会社ユニセラ Clay pot for cooking rice

Also Published As

Publication number Publication date
JP2008043420A (en) 2008-02-28

Similar Documents

Publication Publication Date Title
JP5233095B2 (en) Electric rice cooker
JP2003325331A (en) Induction-heating electric rice cooker
JP6447079B2 (en) Electric rice cooker
JP3627714B2 (en) Electric rice cooker
JP4821517B2 (en) Electric rice cooker
JP5050441B2 (en) Electric rice cooker
JP4577133B2 (en) Electric rice cooker
JP5103812B2 (en) rice cooker
JP5040155B2 (en) Electric rice cooker
JP4577081B2 (en) Electric rice cooker
JP2008066013A (en) Electric rice cooker
JP5494683B2 (en) Electric rice cooker
JP5338942B2 (en) Electric rice cooker
JP5077361B2 (en) Electric rice cooker
JP4910441B2 (en) Electric rice cooker
JP5338130B2 (en) Electric rice cooker
JP2011217874A (en) Electric rice cooker
JP5154774B2 (en) Electric rice cooker
JP4923286B2 (en) Electric rice cooker
JP5929531B2 (en) Cooking device
JP3223957B2 (en) Electric rice cooker
JP2011189036A (en) Electric rice cooker
JP3063611B2 (en) Electric rice cooker
JP2020069052A (en) Electric rice cooker
JP2010088478A (en) Electric rice cooker

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20090528

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20111129

RD02 Notification of acceptance of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: A7422

Effective date: 20120106

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120119

RD02 Notification of acceptance of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: A7422

Effective date: 20120220

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120410

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120608

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120828

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20121009

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20121218

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20130117

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20130226

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20130311

R150 Certificate of patent or registration of utility model

Free format text: JAPANESE INTERMEDIATE CODE: R150

Ref document number: 5233095

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20160405

Year of fee payment: 3

S531 Written request for registration of change of domicile

Free format text: JAPANESE INTERMEDIATE CODE: R313531

R350 Written notification of registration of transfer

Free format text: JAPANESE INTERMEDIATE CODE: R350