JP5328836B2 - rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker in which temperature can be more accurately detected. <P>SOLUTION: The rice cooker includes: an inner pot 2; a rice cooker body 1 provided with an inner pot housing part 1a for housing the inner pot 2; a lid body 3 for opening and closing an upper surface opening 1g of the rice cooker body 1; an infrared transmission plate 71 provided so as to face an opening 40 formed on a wall part of the inner pot housing part 1a; a support member 72 for supporting the infrared transmission plate 71 at a prescribed distance on the outer side with respect to the opening 40 of the inner pot housing part 1a; an infrared temperature sensor 6 for receiving infrared light radiated from the inner pot 2 through the infrared transmission plate 71 and detecting a temperature on the basis of the infrared light; a pot heating device 5 for heating the inner pot 2; and a controller 8 for controlling the pot heating device 5 on the basis of the temperature detected by the infrared temperature sensor 6. <P>COPYRIGHT: (C)2013,JPO&amp;INPIT

Description

  The present invention relates to a rice cooker.

  As a conventional rice cooker, “bottom sensor 13” for detecting “bottom surface temperature Tb of inner pot 2 in contact with the bottom surface of inner pot 2 placed on turntable 7”, “side surface of inner pot 2 and A side sensor as a second temperature detector that detects the side temperatures Tc and Td of the inner pot 2 in contact with the lower part, and a side sensor as a third temperature detector. Based on each detection information of the side sensor 25 and the side sensor 26, the rice cooking amount W consisting of water w and rice r put in the inner pot 2 is detected.From the detection result of this rice cooking amount detection means, the control unit 22 is detected. Has been proposed (see, for example, Patent Document 1).

JP-A-7-23851 (page 4, FIG. 1)

The rice cooker described in Patent Document 1 includes a plurality of sensors as temperature detectors, and performs rice rice amount determination and rice cooking control based on the detection results of the sensors.
However, in the rice cooker described in Patent Document 1, the temperature detector is in contact with the bottom surface or side surface of the inner pot, and a plate or the like that physically shields between the bottom surface or side surface of the inner pot and the temperature detector. There are no members. For this reason, for example, when the user attaches or detaches the inner pot, there is a problem that the accuracy of temperature detection cannot be ensured depending on the use environment of the rice cooker, such as being attached to water, dust, or a temperature detector and causing deterioration of parts. . In particular, since the temperature of the inner pot is relatively low in the initial stage of the rice cooking process, it is difficult to accurately determine the amount of rice cooked if the temperature detection accuracy is low, which may affect the cooking of rice. .

  This invention is made | formed in order to solve the above subjects, and provides the rice cooker which can perform temperature detection more correctly.

A rice cooker according to the present invention includes an inner pot, a rice cooker body provided with an inner pot storage section for storing the inner pot, a lid main body for opening and closing an upper surface opening of the rice cooker body, and the inner pot storage section. Infrared transmitting member provided to face the opening formed in the wall and the opening of the inner hook storage part in the direction outside the inner hook storage part and away from the inner hook A support member that supports the infrared transmitting member at a predetermined distance; an infrared temperature sensor that receives infrared rays emitted from the inner hook through the infrared transmitting member and detects a temperature based on the infrared rays; and the inner pot And a control device for controlling the inner pot heating device based on the temperature detected by the infrared temperature sensor.

  In the rice cooker of the present invention, since the infrared transmitting member and the inner pot are arranged at a predetermined distance, an increase in temperature of the infrared transmitting member can be suppressed. For this reason, the infrared temperature sensor which receives infrared rays through the infrared transmitting member can detect the temperature of the kettle more accurately. By accurately detecting the temperature of the kettle, it is possible to accurately determine the amount of rice cooked, and it is possible to provide a rice cooker that can be cooked into delicious rice.

It is a side cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 1. FIG. It is a principal part cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 1. FIG. It is a principal part cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 2. FIG. It is a principal part cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 3. FIG. It is a principal part cross-section schematic diagram of the rice cooker which concerns on Embodiment 4. FIG. It is a graph which shows the temperature change of the surface of an inner pot and an infrared rays transmission board at the time of heating the inner pot which concerns on Embodiment 5. FIG. It is a principal part cross-section schematic diagram of the rice cooker which concerns on Embodiment 6. FIG. It is a principal part cross-section schematic diagram of the rice cooker which concerns on Embodiment 7. FIG. It is a principal part cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 8. FIG. It is a principal part cross-sectional schematic diagram of the rice cooker which concerns on Embodiment 9. FIG. FIG. 20 is a diagram illustrating an operation example of an infrared temperature sensor according to a ninth embodiment. FIG. 10 is a schematic plan view of a rice cooker according to Embodiment 10.

Embodiment 1 FIG.
Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.
1 is a schematic side sectional view of a rice cooker according to Embodiment 1. FIG. As shown in FIG. 1, a rice cooker 100 according to the present embodiment includes a rice cooker body 1 and a bottomed cylindrical inner pot that includes a magnetic metal that has an upper surface opening 2 a on the upper surface and generates heat by induction heating. 2 and a lid body 3 that covers an upper surface opening 1g provided on the upper surface of the rice cooker body 1 so as to be openable and closable. A substantially disk-shaped inner lid 4 capable of sealing the upper surface opening 2a of the inner hook 2 is detachably attached to the inner side of the lid body 3 (the side covering the upper surface opening 2a of the inner hook 2). A pot heating device 5 is provided on the outer surface of the inner pot storage portion 1a. Inside the rice cooker body 1, an infrared temperature sensor 6, an infrared transmission unit 7, and a control device 8 that performs heating control in the rice cooker 100 are provided.

  The rice cooker main body 1 includes an outer shell 1 f constituting the outer shell and an inner pot storage portion 1 a that is provided inside the rice cooker main body 1 and stores the inner pot 2. The inner pot accommodating portion 1a is formed in a bottomed cylindrical shape corresponding to the shape of the inner pot 2 and the substantially annular upper frame 1b fitted to the inner peripheral portion of the upper surface opening 1g of the rice cooker body 1. The coil base 1c is integrally connected to the upper frame 1b at the opening side end.

  A hook 1 d that can be engaged with a hook 3 a of the lid body 3 is provided on the upper part of the front wall of the rice cooker body 1 (upper left side in FIG. 1). A spring 1e is provided between the hook 1d and the coil base 1c, and the hook 1d is urged forward (left side in FIG. 1) by the spring 1e.

  The lid body 3 is attached to the rice cooker body 1 via the hinge shaft 22 and can freely open and close the upper surface opening 1g. The hinge shaft 22 is an opening / closing shaft of the lid body 3, and both end portions of the hinge shaft 22 are rotatably attached to the upper frame 1 b of the rice cooker body 1. The lid body 3 is urged in the opening direction by a rotating spring 12 provided in the vicinity of the hinge shaft 22. The lid body 3 is provided with a steam cylinder 14 that communicates the outside with a steam port 4a, which will be described later, and discharges the steam in the inner pot 2 to the outside.

  The lid body 3 is provided with an inner lid temperature sensor 10 which is an example of a lid temperature detection device and an inner lid heating device 11 including an inner lid heating coil. The inner lid temperature sensor 10 is composed of, for example, a thermistor, detects the temperature of the inner lid 4, and outputs it to the control device 8. The inner lid heating device 11 is installed in the lid body 3 and is configured to be inductively heated by the control device 8 under the control of the control device 8.

A part of the inner lid 4 is made of a metal such as stainless steel that can be induction-heated by the inner lid heating device 11. The inner lid 4 is provided with a steam port 4a (for example, an opening area of 0.5 cm ² ) composed of a plurality of holes in order to discharge the steam in the inner pot 2 to the outside of the inner pot 2. A substantially annular inner lid packing 13 that is in close contact with the inner hook 2 when the lid main body 3 is in a closed state is attached to the surface of the outer peripheral portion of the inner lid 4 on the inner hook 2 side. The inner lid packing 13 is made of an elastic body such as rubber.

  The steam cylinder 14 is detachably attached to the lid body 3 so that the steam that has come out of the steam port 4a of the inner lid 4 passes through the steam cylinder 14 and is released to the outside of the rice cooker 100. It is configured.

  A groove 17 is provided in the vicinity of the hinge shaft 22 on the upper surface of the rice cooker body 1. In the case where the outside air temperature is very low, when the lid body 3 is opened after cooking, water droplets attached to the inner lid 2 side of the inner lid 4 may drop. It is provided in the range where water drops fall and has a function of receiving water drops.

  The lid body 3 is equipped with a display device 18 for displaying various information such as a rice cooking menu and time, and an operation button 19 for starting, canceling, or making a reservation for cooking rice. When the operation button 19 is operated, the rice cooking program built in the control device 8 is executed, and the pot heating device 5 and the inner lid heating device 11 are operated and stopped in accordance with the progress of the rice cooking program. To implement.

  The rice cooker body 1 is provided with a handle 20 for carrying the rice cooker. The handle 20 is pivotally supported at a substantially front-rear center of the upper side surface of the rice cooker body 1, and the rotation direction of the handle 20 is substantially the same as the rotation direction of the lid body 3. At the time of transportation, the handle 20 is rotated to lift the handle 20 so that the handle 20 is located almost directly above the shaft fulcrum (not shown) of the handle 20, and the user carries the rice cooker with the handle 20 alone. It becomes possible. A hinge cover 21 that supports the handle 20 in a substantially horizontal direction with respect to the floor surface on which the rice cooker body 1 is placed is provided. When the rice cooker 100 is not transported, the handle is placed on the hinge cover 21. By placing 20, the lid body 3 is not disturbed by opening and closing. The hinge cover 21 is attached to the rear part of the rice cooker main body 1 and conceals the hinge shaft 22 serving as a rotation fulcrum of the lid main body 3 from the outside of the rice cooker so that water droplets and foreign substances do not adhere to the hinge. It also plays a role of supporting the handle 20 so as not to rotate further downward.

  An inner bottom coil 5a, an outer bottom coil 5b, and a side heater 5c constituting the hook heating device 5 are attached to the outer peripheral surface of the coil base 1c. The bottom inner coil 5a is disposed so as to face the periphery of the center portion of the bottom portion of the inner hook 2 through the coil base 1c, and induction heats the bottom portion of the inner hook 2. The bottom outer coil 5b is disposed so as to face the corner portion of the bottom portion of the inner hook 2 through the coil base 1c, and heats the corner portion of the inner hook 2. In the present embodiment, the heating means for induction heating the inner pot 2 will be described as an example, but other heating means such as an electric heater may be provided.

FIG. 2 is a schematic cross-sectional view of a main part of the rice cooker according to Embodiment 1, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7.
In FIG. 2, the infrared temperature sensor 6 has a light receiving element that receives infrared rays emitted from the inner pot 2. The viewing angle, which is the range in which the light receiving element of the infrared temperature sensor 6 detects infrared rays, is within the range indicated by the angle B inside the broken line in the figure. The infrared temperature sensor 6 outputs temperature information corresponding to the amount of infrared light received by the light receiving element. An opening 40 is opened in the wall portion of the coil base 1c. The opening 40 is provided for the infrared temperature sensor 6 to receive infrared rays radiated from the inner pot 2, and is provided in a portion of the wall portion of the coil base 1c that reflects the temperature of the inner pot 2. ing. In the present embodiment, the opening 40 is provided at a position corresponding to the side wall of the inner hook 2 when the inner hook 2 is stored in the inner hook storage portion 1a. Furthermore, when the inner hook 2 is stored in the inner hook storage portion 1a, the opening 40 may be provided at a position including a water level scale provided in the inner hook 2.

  The infrared transmission unit 7 includes an infrared transmission plate 71 and a support member 72 that supports the infrared transmission plate 71 with respect to the coil base 1c. The infrared transmitting plate 71 is made of, for example, an infrared transmitting material such as a crystalline material such as silicon or sapphire that easily transmits far infrared rays, or a synthetic resin material such as polyethylene. The infrared transmission plate 71 has an area including the light receiving range of the light receiving element of the infrared temperature sensor 6.

  The support member 72 surrounds the outer periphery of the opening 40 provided in the coil base 1c, and is provided so as to stand substantially horizontally toward the outside of the coil base 1c. An infrared transmission plate 71 is fitted into a position of the support member 72 that faces the connection portion with the coil base 1c. The infrared transmitting plate 71 and the opening 40 face each other and are disposed at a predetermined distance. With such a configuration, the outer surface of the inner hook 2 and the infrared transmission plate 71 are separated by a predetermined length in a state where the inner hook 2 is stored in the inner hook storage portion 1a.

  The light receiving range of the infrared temperature sensor 6 and the opening area of the opening 40 are included so that the infrared light receiving range (viewing angle B) of the infrared temperature sensor 6 does not include the coil base 1c region but includes only the opening 40. Has been adjusted.

  The control device 8 includes a microcomputer and a control circuit mounted on a control board, and performs drive control of each part constituting the rice cooker 100. Based on the detection information of the inner lid temperature sensor 10 and the infrared temperature sensor 6 and the input to the operation button 19, the control device 8 operates and stops the pot heating device 5 and the inner lid heating device 11 according to a program built in advance. Take control.

  About the rice cooker in this Embodiment comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the user sets predetermined rice and water in the inner pot 2, selects the rice cooking menu displayed on the display device 18 with the operation button 19, and presses the rice cooking start button to start the rice cooking process. Is done. Here, the rice cooking process is a soaking process in which the water is kept at a constant temperature and the water is absorbed by the rice, and the inner pot 2 is heated at once by the pot heating device 5 and the water in the inner pot 2 is boiled. The steaming process that suppresses heating in a state where the water in the inner pot 2 is almost gone. In these processes, rice is gelatinized by proceeding with gelatinization.

  The control device 8 determines the amount of rice cooking from the temperature of the inner pot 2 detected by the infrared temperature sensor 6, and optimally the pot heating device 5 according to the temperature of the inner pot 2 and the amount of rice cooking detected by the infrared temperature sensor 6. The rice is cooked according to a predetermined rice cooking program. In the rice cooking program, multiple courses are prepared depending on the type of rice. And when a steaming process is complete | finished, it transfers to a heat retention process automatically, the temperature of the cooked rice does not fall, and a user can eat warm rice anytime.

  Next, the detail of the operation | movement by rice cooking program execution is demonstrated below.

  When rice cooking is started, the soaking process is first started. The control device 8 starts heating the inner pot 2 with the pot heating device 5, detects the temperature of the water in the inner pot 2 with the infrared temperature sensor 6, and based on the detected temperature, the rice and water in the inner pot 2 The amount of rice (the amount of cooked rice) is determined. For example, the determination of the amount of cooked rice is based on the fact that when the amount of cooked rice is large, the temperature rise is slower than when the amount of cooked rice is small. , Based on the time required to reach a certain temperature.

  After determining the amount of cooked rice, the control device 8 detects the temperature at a predetermined cycle by the infrared temperature sensor 6 and controls the kettle heating device 5 to adjust to a temperature at which rice gelatinization does not start (less than about 60 ° C.). And promote the water absorption of rice. Rice has the highest temperature in the temperature range where gelatinization does not start, and the water absorption rate is likely to be improved by continuing the temperature for a certain time (for example, 30 minutes to 2 hours). For this reason, the temperature of the inner pot 2 is detected by the infrared temperature sensor 6, and based on this, the controller 8 adjusts the temperature of the inner pot 2 to a temperature at which rice gelatinization does not start (less than about 60 ° C.).

  Here, the rice cooker 100 according to the first embodiment is provided with the infrared transmission plate 71 at a position away from the side surface of the inner pot 2 by a predetermined distance. For this reason, the temperature rise of the infrared transmitting plate 71 due to the heat from the inner pot 2 can be suppressed. That is, since the opening 40 and the infrared transmission plate 71 are arranged at a predetermined distance by the support member 72, the air in the support member 72 functions as a heat insulating layer and suppresses the temperature increase of the infrared transmission plate 71. Can do. Therefore, the infrared temperature sensor 6 that receives the infrared rays radiated from the inner pot 2 through the infrared transmitting plate 71 can detect the temperature of the inner pot 2 more accurately. Since the infrared temperature sensor 6 can detect the temperature of the wall surface of the inner pot 2 almost accurately, the amount of cooked rice can be determined more accurately. Further, since the infrared temperature sensor 6 can detect the temperature of the wall surface of the inner pot 2 almost accurately, the temperature of the inner pot 2 is set to a temperature at which the gelatinization of the rice does not start so that the temperature of the inner pot 2 does not rise too much. (Less than 60 ° C.).

  In the cooking process, water and heat are added to the rice to cause gelatinization. The control device 8 operates the kettle heating device 5 to rapidly heat the inner kettle 2 to bring the water in the inner kettle 2 to a boiling state. When the water in the inner pot 2 gradually decreases, the temperature of the inner pot 2 continues to rise above 100 ° C. And if the infrared temperature sensor 6 detects about 130 degreeC, the control apparatus 8 will judge that the water in the inner pot 2 has run out, and will stop the heating by the pot heating apparatus 5. FIG.

  In the steaming process, almost no water remains in the inner pot 2, and the inner pot 2 is maintained at a high temperature (about 100 ° C.) while evaporating excess water adhering to the rice. Further advance gelatinization. At this time, the control device 8 operates the inner lid heating device 11 while detecting the temperature of the upper space of the inner pot 2 with the inner lid temperature sensor 10, and continues to apply heat to the rice, so that the progress of gelatinization is achieved. To promote.

  As mentioned above, since the rice cooker 100 of this Embodiment 1 provided the infrared rays transmission board 71 in the position away from the outer surface of the inner pot 2, the temperature rise of the infrared transmission board 71 can be suppressed. For this reason, since the infrared temperature sensor 6 can detect the temperature of a pot more correctly, the control apparatus 8 can determine the amount of rice cooking more correctly. Therefore, the rice cooker 100 which can cook delicious rice irrespective of the amount of rice cooking can be obtained by performing control suitable for the amount of rice cooking. Moreover, since the infrared temperature sensor 6 can detect the temperature of the wall surface of the inner pot 2 almost accurately, temperature control in each step of the rice cooking process can be performed more accurately, and variations in cooking can be suppressed. .

  Note that the infrared transmission unit 7 shown in the first embodiment can be used in combination with the third to tenth embodiments described later.

Embodiment 2. FIG.
FIG. 3 is a schematic cross-sectional view of a main part of the rice cooker according to Embodiment 2, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7A. In the second embodiment, differences from the first embodiment will be mainly described, and the same reference numerals are given to the same components as those in the first embodiment.

  As shown in FIG. 3, the opening 40A provided in the coil base 1c is provided in a size and position that covers the area of the infrared transmission plate 71A. The upper surface of the support member 72A has a shape that descends as the distance from the outer periphery of the opening 40A increases. More specifically, the support member 72A has a shape that protrudes in a tapered shape so that the outer diameter becomes narrower as it goes away from the outer periphery of the opening 40A. The support member 72A is fitted with the infrared transmission plate 71A at a position facing the opening 40A, whereby the infrared transmission plate 71 and the opening 40 are disposed at a position separated by a predetermined distance.

  In the second embodiment, the same effects as those of the first embodiment can be obtained, and the support member 72A can be configured to descend as the distance from the opening 40A of the coil base 1c increases to the outside. It is possible to suppress dust and the like from accumulating on the upper part. Therefore, it is possible to suppress an environment in which the temperature in the support member 72A easily rises due to dust or the like accumulated in the support member 72A, and it is possible to suppress a decrease in detection accuracy of the infrared temperature sensor 6.

  In FIG. 3, the configuration example in which the upper side and the lower side of the support member 72 </ b> A are inclined at the same angle is illustrated, but the opening 40 </ b> A and the infrared transmission plate 71 </ b> A may be arranged at corresponding positions. For example, the upper and lower inclination angles of the support member 72A may be different. Further, the lower side of the support member 72A protrudes horizontally, and the upper surface other than the portion other than the lower side may be inclined. In this way, accumulation of dust on the support member 72A can be suppressed.

  The infrared transmission unit 7A having the inclined support member 72A shown in the second embodiment can be used in combination with the third to tenth embodiments described later.

Embodiment 3 FIG.
FIG. 4 is a schematic cross-sectional view of an essential part of the rice cooker according to Embodiment 3, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7A. In the third embodiment, the difference from the second embodiment will be mainly described, and the same reference numerals are given to the same components as those in the second embodiment.

  As shown in FIG. 4, a screw 61 is cut around the opening 40A in the coil base 1c. Further, a screw 62 corresponding to the screw 61 is cut in the support member 72A. By rotating the support member 72A and screwing the screw 61 and the screw 62, the support member 72A can be attached to the opening 40A of the coil base 1c, and by rotating the support member 72A in the reverse direction, the coil It is also possible to remove from the opening 40A of the base 1c. As described above, the infrared transmission plate 71A can be attached to and detached from the coil base 1c via the support member 72A.

  In addition, you may employ | adopt the other structure which can attach or detach the support member 72A with respect to the coil base 1c, not only the screw 61 and the screw 62. For example, it is good also as a structure which presses down the outer peripheral part of 72 A of support members with the latching claw provided in the coil base 1c.

  In the third embodiment, the same effects as those of the second embodiment can be obtained, and the support member 72A to which the infrared transmission plate 71A is attached is detachably attached to the coil base 1c. When it becomes dirty, the user can remove the infrared transmission unit 7A and easily clean it. For this reason, even when it is used for a long time, the fall of the detection accuracy of the infrared temperature sensor 6 by the infrared transmission unit 7A becoming dirty can be suppressed.

  The support member 72A may be fixed to the coil base 1c, and only the infrared transmission plate 71A may be detachable from the support member 72A. By doing so, the infrared transmission plate 71A can be removed and cleaned, and a reduction in detection accuracy of the infrared temperature sensor 6 due to the contamination of the infrared transmission plate 71A can be suppressed.

  The configuration of the detachable infrared transmission unit 7 shown in the third embodiment can be used in combination with the above-described first and second embodiments or the later-described fourth to fourth embodiments.

Embodiment 4 FIG.
FIG. 5 is a schematic cross-sectional view of a main part of the rice cooker according to Embodiment 4, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7B. In the fourth embodiment, differences from the second embodiment will be mainly described, and the same components as those in the second embodiment are denoted by the same reference numerals.

The support member 72B of the fourth embodiment is made of a material having a higher thermal conductivity than the infrared transmission plate 71B.
Moreover, as shown in FIG. 5, the cooling fan 30 is provided in the rice cooker main body 1 at a position where cooling air can be blown to the infrared transmission unit 7B. As long as the cooling fan 30 can be blown to the infrared transmission unit 7B, an arbitrary fan such as a centrifugal fan or an axial fan can be used.

  The control device 8 (not shown in FIG. 5) drives the cooling fan 30 when heating is started in the rice cooking process. By doing so, cooling air is blown to the infrared transmitting unit 7B by the cooling fan 30. Since the support member 72B is made of a material having a higher thermal conductivity than the infrared transmission plate 71B, the surface of the support member 72B is cooled more quickly by the cooling air, and the support member 72B moves from the support member 72B to the infrared transmission plate 71B. The transmitted heat can be reduced, and the temperature rise of the infrared transmission plate 71B can be suppressed.

  In the fourth embodiment, in addition to obtaining the same effect as in the second embodiment, the support member 72B is made of a material having a higher thermal conductivity than the infrared transmission plate 71B and the cooling fan 30 is provided. It is possible to further suppress the temperature rise of the infrared transmission plate 71B. For this reason, it can suppress that the detection precision of the infrared temperature sensor 6 falls by the temperature rise of the infrared rays transmission board 71B, and can detect the temperature of the inner pot 2 more correctly. By accurately detecting the temperature of the inner pot 2, it becomes possible to accurately determine the amount of cooked rice, and a rice cooker that can cook delicious rice regardless of the amount of cooked rice can be provided.

  In addition, the structure shown in this Embodiment 4 can be used in combination with the above-mentioned Embodiment 1-3, or Embodiment 6-10 mentioned later.

Embodiment 5 FIG.
In the above-described fourth embodiment, the support member 72B is made of a material having a higher thermal conductivity than the infrared transmission plate 71B, and cooling air is supplied from the cooling fan 30 so that the support member 72B is transferred to the infrared transmission plate 71B. It was the structure which reduces the heat to transmit and suppresses the temperature rise of the infrared rays transmission board 71B. In the fifth embodiment, a configuration example will be described in which the cooling fan 30 is not provided and heat transmitted from the support member to the infrared transmission plate is reduced. In the fifth embodiment, differences from the fourth embodiment will be mainly described, and the same components as those in the fourth embodiment are denoted by the same reference numerals. In the fifth embodiment, the infrared transmission plate 71 and the support member 72 will be described.

Here, an example of temperature change of the surface of the inner pot 2 and the infrared transmitting plate when the inner pot 2 is heated by the pot heating device 5 will be described.
FIG. 6 is a graph showing an example of a temperature change of the surface of the inner pot 2 and the infrared transmitting plate 71 when the inner pot 2 is heated by the pot heating device 5. In FIG. 6, X1 indicates the surface temperature of the inner pot 2, Y1 indicates the temperature of the infrared transmission plate 71 when the support member 72 is made of a material having a higher thermal conductivity than the coil base 1c, and Y2 indicates the support. The temperature of the infrared transmitting plate 71 when the member 72 is made of a material having a lower thermal conductivity than the coil base 1c is shown. In FIG. 6, it is assumed that the cooling fan 30 shown in the fourth embodiment is not provided.

As shown by Y1 in FIG. 6, when the support member 72 is made of a material having a higher thermal conductivity than the coil base 1c, the infrared transmission plate 71 rises faster than the surface temperature of the inner pot 2. With such a configuration, the infrared temperature sensor 6 that receives infrared rays through the infrared transmission plate 71 cannot accurately detect the temperature of the inner pot 2.
On the other hand, as shown by Y2 in FIG. 6, when the support member 72 is made of a material having a lower thermal conductivity than that of the coil base 1c, the temperature rise of the infrared transmitting plate 71 is slower than the surface temperature of the inner pot 2.

  Therefore, in the fifth embodiment, the support member 72 is made of a material having a lower thermal conductivity than the coil base 1c. By doing in this way, it can suppress that heat is transmitted from the coil base 1c with respect to the support member 72 attached to the coil base 1c, and as shown to Y2 of FIG. The temperature rise of the plate 71 can be reduced. That is, the support member 72 functions as a heat insulating member of the infrared transmission plate 71 and can suppress an increase in temperature of the infrared transmission plate 71.

  As described above, according to the fifth embodiment, it is possible to suppress the detection accuracy of the infrared temperature sensor 6 from being lowered due to the temperature rise of the infrared transmission plate 71 and to detect the temperature of the inner pot 2 more accurately. it can. By accurately detecting the temperature of the inner pot 2, it becomes possible to accurately determine the amount of cooked rice, and a rice cooker that can cook delicious rice regardless of the amount of cooked rice can be provided.

  Note that the configuration shown in the fifth embodiment can be used in combination with the above-described first to third embodiments or later-described embodiments 6 to 10.

Embodiment 6 FIG.
FIG. 7 is a schematic cross-sectional view of an essential part of the rice cooker according to Embodiment 6, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission units 7D and 7E. In the sixth embodiment, differences from the first embodiment will be mainly described, and the same reference numerals are given to the same components as those in the first embodiment.

  As shown in FIG. 7, the infrared temperature sensor 6 includes a plurality (two in the example of FIG. 7) of light detection units 6a and 6b. Each of the light detection units 6a and 6b is configured to receive infrared rays in a predetermined light receiving range. The infrared temperature sensor 6 detects a temperature corresponding to the amount of infrared rays received by the light detection units 6a and 6b, and outputs the detected temperature information.

Corresponding to the viewing angle of the light detection unit 6a, the coil base 1c is provided with an opening 40D and an infrared transmission unit 7D including a support member 72D and an infrared transmission plate 71D. In the present embodiment, as shown in FIG. 7, the upper part of the support member 72D descends with distance from the coil base 1c and the lower part has a shape extending substantially horizontally. It is not restricted to this, It can set suitably by the relationship with the light-receiving range of the light detection part 6a.
Further, an opening 40E is provided in the coil base 1c corresponding to the light receiving range of the light detection unit 6b, and an infrared transmission unit 7E including a support member 72E and an infrared transmission plate 71E is provided. In the present embodiment, as shown in FIG. 7, the upper portion of the support member 72E has a shape that descends as it moves away from the coil base 1c and the lower portion rises as it moves away from the coil base 1c, but the support member 72E. The protruding shape is not limited to this, and can be appropriately set in relation to the light receiving range of the light detection unit 6b.

  In the sixth embodiment, the arrangement and the viewing angle of the light detection unit 6a and the arrangement of the opening 40B so that the light receiving range of the light detection unit 6a includes a place farthest from the pot heating device 5 serving as the heat source of the inner pot 2. In addition, the area and the configuration of the infrared transmission unit 7D are set. Further, the arrangement and viewing angle of the light detection unit 6b, the arrangement and area of the opening 40C, so that the light receiving range of the light detection unit 6b includes the vicinity of a water level line (not shown) provided in the inner pot 2. The configuration of the infrared transmission unit 7E is set. And the control apparatus 8 compares the temperature information based on the infrared rays which the light detection part 6a detected, and the temperature information based on the infrared rays which the light detection part 6b detected, The quantity of the rice and water in the inner pot 2 Determine the amount of cooked rice.

  According to the sixth embodiment, since the infrared temperature sensor 6 includes the plurality of light detection units 6a and 6b, the single infrared temperature sensor 6 can simultaneously detect the temperatures at a plurality of locations. . And by comparing the temperature of the detected several places and judging the amount of rice cooking of the inner pot 2, the amount of rice cooking can be determined more correctly and it can be cooked to delicious rice regardless of the amount of rice cooking. A rice cooker can be provided.

  In addition, although the example provided with the two light detection parts 6a and 6b was shown in this Embodiment 6, you may make it detect the temperature of three or more places by providing three or more light detection parts. . By setting it as the structure which detects the temperature of more places, the error in the determination processing of the amount of rice cooking can be reduced, and the amount of rice cooking can be determined more correctly.

Embodiment 7 FIG.
FIG. 8 is a schematic cross-sectional view of an essential part of a rice cooker according to Embodiment 7, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7A. In the seventh embodiment, differences from the second embodiment will be mainly described, and the same reference numerals are given to the same components as those in the second embodiment.

  A driving device (not shown) for moving the infrared temperature sensor 6 up and down is connected to the infrared temperature sensor 6 of the present embodiment. This drive device includes, for example, a motor that can rotate forward and reverse, and is controlled by a control device 8 (not shown in FIG. 8). By driving the driving device, the infrared temperature sensor 6 moves in the vertical direction while keeping the distance between the infrared temperature sensor 6 and the side surface of the inner hook 2 constant.

  The area and arrangement of the infrared transmission plate 71 </ b> A are set so as to include the light receiving range of the infrared temperature sensor 6.

  When heating is started in the rice cooking process, the control device 8 (not shown in FIG. 8) controls a driving device (not shown) to move the infrared temperature sensor 6 to an initial position (for example, a lower end position). The infrared temperature sensor 6 receives infrared rays radiated from the inner pot 2 through the opening 40A and the infrared transmission unit 7A provided therein, and detects the temperature. The control device 8 acquires the temperature detected by the infrared temperature sensor 6 at this initial position. Next, the control device 8 controls the drive device to move the infrared temperature sensor 6 and acquires the temperature detected by the infrared temperature sensor 6 at that position. Similarly, the infrared temperature sensor 6 is moved, and the control device 8 acquires temperatures at a plurality of locations. And the control apparatus 8 determines the quantity (rice cooking amount) of the rice and water in the inner pot 2 from the correlation of the temperature of the acquired several places.

  Moreover, in each process which comprises a rice cooking process, the control apparatus 8 detects the temperature of several places by moving the infrared temperature sensor 6 to an up-down direction, and the temperature of the inner pot 2 based on the detected several temperature Determine. Further, the control device 8 moves the infrared temperature sensor 6 in the vertical direction so as to detect the temperature at the position that appropriately reflects the temperature of the inner pot 2 in the determined amount of cooked rice, and performs temperature detection at that position. In this way, the temperature of the inner pot 2 can be detected more accurately.

  According to the seventh embodiment, since the infrared temperature sensor 6 is configured to be movable up and down, the temperature of a plurality of locations can be detected by the single infrared temperature sensor 6. And since it was made to determine the amount of rice cooking based on the detected temperature of several places, the error in the determination processing of the amount of rice cooking can be reduced, and the amount of rice cooking can be determined more correctly. For this reason, it becomes possible to provide the rice cooker which can be cooked to delicious rice irrespective of the amount of rice cooking. Further, by determining the temperature of the inner hook 2 based on the temperature at a plurality of locations, temperature detection errors can be reduced, and the temperature of the inner hook 2 can be determined more accurately. In addition, by detecting the temperature by moving the infrared temperature sensor 6 in the vertical direction so that the temperature at the position that most appropriately reflects the temperature of the inner pot 2 can be detected in the determined amount of cooked rice, the inner pot regardless of the amount of cooked rice. The temperature of 2 can be detected more accurately.

Embodiment 8 FIG.
FIG. 9 is a schematic cross-sectional view of a main part of the rice cooker according to Embodiment 8, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7F. In the eighth embodiment, differences from the second embodiment will be mainly described, and the same reference numerals are given to the same components as those in the second embodiment.

  The infrared temperature sensor 6 has a larger viewing angle B than that shown in the first embodiment.

  A plate-shaped detection range adjusting member 9 having a slit 91 is provided between the coil base 1 c and the infrared temperature sensor 6. The slit 91 is a gap provided for the purpose of narrowing the light receiving range of the infrared temperature sensor 6. The infrared temperature sensor 6 receives infrared rays emitted from the inner pot 2 through the slit 91. That is, the infrared temperature sensor 6 has a viewing angle B, but performs temperature detection in the detection range B1 (B> B1) narrowed down by the detection range adjustment member 9. A driving device (not shown) such as a motor is connected to the detection range adjusting member 9. By the driving of the driving device, the detection range adjusting member 9 and the slit 91 provided in the detecting range adjusting member 9 move in the vertical direction so as to face the substantially side surface of the inner hook 2.

  The coil base 1 c is provided with a plurality of openings 40 </ b> F within the range of the viewing angle B of the infrared temperature sensor 6. And the infrared rays transmission unit 7F corresponding to each of the some opening part 40F is provided. The configurations of the infrared transmission unit 7F and the infrared transmission plate 71F and the support member 72F constituting the infrared transmission unit 7F are the same as those described in the second embodiment. The opening 40F is provided corresponding to the position where the temperature is to be detected on the side surface of the inner hook 2. All the openings 40 </ b> F are within the range of the viewing angle B of the infrared temperature sensor 6.

  When the control device 8 (not shown in FIG. 9) starts heating in the rice cooking process, the control device 8 controls the drive device (not shown) so that the detection range adjustment member 9 corresponds to the initial position (the slit 91 corresponds to any opening 40F). To the position where you want to move. The infrared temperature sensor 6 receives infrared rays emitted from the inner pot 2 through the opening 40F, the infrared transmission plate 71F provided in the opening 40F, and the slit 91 of the detection range adjusting member 9, and detects the temperature. The control device 8 acquires the temperature detected by the infrared temperature sensor 6 at this initial position. Next, the control device 8 controls the driving device to move the detection range adjustment member 9 so that the slit 91 corresponds to the other opening 40F, and acquires the temperature detected by the infrared temperature sensor 6 at that position. When three or more temperatures are detected, that is, when three or more openings 40F are provided, the control device 8 moves the detection range adjustment member 9 in the same manner to detect the detection temperature of the infrared temperature sensor 6. get. And the control apparatus 8 determines the quantity (rice cooking amount) of the rice and water in the inner pot 2 from the correlation of the temperature of the acquired several places.

  Moreover, in each process which comprises a rice cooking process, the control apparatus 8 detects the temperature of several places by moving the detection range adjustment member 9 to an up-down direction, Based on the detected several temperature, the inner pot 2 Determine the temperature. Moreover, the control apparatus 8 moves the detection range adjustment member 9 up and down so that it can detect the temperature of the position which reflects the temperature of the inner pot 2 most appropriately in the determined rice cooking amount, and performs temperature detection at that position. In this case, the temperature of the inner pot 2 can be detected more accurately.

  According to the eighth embodiment, the detection range adjustment member 9 having the slit 91 is provided between the infrared temperature sensor 6 and the infrared transmission unit 7F so as to narrow the detection range of the infrared temperature sensor 6, and the detection range adjustment member 9 was moved up and down to detect the temperature at multiple locations. For this reason, the temperature of several places is detectable with the single infrared temperature sensor 6. FIG. And since it was made to determine the amount of rice cooking based on the detected temperature of several places, the error in the determination processing of the amount of rice cooking can be reduced, and the amount of rice cooking can be determined more correctly. For this reason, it becomes possible to provide the rice cooker which can be cooked to delicious rice irrespective of the amount of rice cooking. Further, by determining the temperature of the inner hook 2 based on the temperature at a plurality of locations, temperature detection errors can be reduced, and the temperature of the inner hook 2 can be determined more accurately. Moreover, the detection range adjustment member 9 is moved up and down so that the temperature at the position that most appropriately reflects the temperature of the inner pot 2 can be detected in the determined amount of cooked rice, and the temperature is detected at that position. Regardless, the temperature of the inner pot 2 can be detected more accurately.

Embodiment 9 FIG.
FIG. 10 is a schematic cross-sectional view of a main part of a rice cooker according to Embodiment 9, and shows the vicinity of the infrared temperature sensor 6 and the infrared transmission unit 7A. In the ninth embodiment, differences from the second embodiment will be mainly described, and the same reference numerals are given to the same configurations as those in the second embodiment.

  The infrared temperature sensor 6 according to the ninth embodiment is connected to a drive device (not shown) that rotates the infrared temperature sensor 6 in the vertical direction via a rotation shaft 63. This drive device includes, for example, a motor that can rotate forward and backward, and is controlled by a control device 8 (not shown in FIG. 10). By driving the driving device, the infrared temperature sensor 6 rotates in the vertical direction as shown in FIG.

The area of the infrared transmission plate 71A is configured to be larger than the viewing angle B of the infrared temperature sensor 6, and the rotated infrared temperature sensor 6 can receive infrared rays through the infrared transmission plate 71A. In other words, the rotation range of the infrared temperature sensor 6 is determined so that infrared rays can be received through the infrared transmission plate 71A.
The area of the infrared transmission plate 71A is not configured to be larger than the viewing angle B of the infrared temperature sensor 6, but a plurality of openings and an infrared transmission unit are provided in the coil base 1c as shown in the sixth embodiment. Also good. And it is good also as a structure which rotates the infrared temperature sensor 6 so that the infrared temperature sensor 6 can receive infrared rays through the infrared transmission board of any infrared transmission unit.

  When heating is started in the rice cooking process, the control device 8 (not shown in FIG. 10) controls a driving device (not shown) to rotate the infrared temperature sensor 6 to the initial position. The infrared temperature sensor 6 receives infrared rays emitted from the inner pot 2 through the opening 40F and the infrared transmission unit 7A, and detects the temperature. The control device 8 acquires the temperature detected by the infrared temperature sensor 6 at this initial position. Next, the control device 8 controls the drive device to rotate the infrared temperature sensor 6 in the vertical direction, and acquires the temperature detected by the infrared temperature sensor 6 at that position. Similarly, the infrared temperature sensor 6 is rotated in the vertical direction, and the control device 8 acquires temperatures at a plurality of locations. And the control apparatus 8 determines the quantity (rice cooking amount) of the rice and water in the inner pot 2 from the correlation of the temperature of the acquired several places.

  Moreover, in each process which comprises a rice cooking process, the control apparatus 8 detects temperature of several places by rotating the infrared temperature sensor 6 to an up-down direction, Based on the detected several temperature, the inner pot 2 of the inner pot 2 is detected. Determine the temperature. Further, the control device 8 rotates the infrared temperature sensor 6 in the vertical direction so as to detect the temperature at the position that most appropriately reflects the temperature of the inner pot 2 in the determined rice cooking amount, and performs temperature detection at that position. In this case, the temperature of the inner pot 2 can be detected more accurately.

  According to the ninth embodiment, since the infrared temperature sensor 6 is provided so as to be rotatable in the vertical direction, the temperature of a plurality of locations can be detected by the single infrared temperature sensor 6. And since it was made to determine the amount of rice cooking based on the detected temperature of several places, the error in the determination processing of the amount of rice cooking can be reduced, and the amount of rice cooking can be determined more correctly. For this reason, it becomes possible to provide the rice cooker which can be cooked to delicious rice irrespective of the amount of rice cooking. Further, by determining the temperature of the inner hook 2 based on the temperature at a plurality of locations, temperature detection errors can be reduced, and the temperature of the inner hook 2 can be determined more accurately. In addition, the infrared temperature sensor 6 is rotated in the vertical direction so that the temperature at the position that most appropriately reflects the temperature of the inner pot 2 can be detected in the determined amount of cooked rice. Regardless, the temperature of the inner pot 2 can be detected more accurately.

  The configuration examples shown in the sixth to ninth embodiments may be used in combination with each other according to the performance (viewing angle and sensitivity) of the infrared temperature sensor 6 and the range where temperature detection is desired. .

Embodiment 10 FIG.
FIG. 12 is a schematic plan view of the rice cooker according to the tenth embodiment, in which only the rice cooker body 1, the inner pot 2, and the infrared temperature sensor 6 are shown. In the tenth embodiment, the shape of the rice cooker body 1 and the arrangement of the inner pot 2 and the infrared temperature sensor 6 will be described.

  As shown in FIG. 12, the rice cooker main body 1 has a substantially rectangular outline in plan view. And in the rice cooker main body 1, the circular inner pot 2 with planar view is arrange | positioned. In addition, in FIG. 12, although the example where the four corners of the rice cooker main body 1 are comprised at right angle is shown, the shape of the four corners is not limited to this, For example, you may be comprised at the round corner.

  An infrared temperature sensor 6 is disposed at one of the four corners of the rice cooker body 1. When the inner pot 2 having a circular shape in plan view is disposed inside the rice cooker body 1 having a rectangular shape in plan view, a relatively large distance can be secured between the inner pot 2 and the four corners of the rice cooker body 1. Therefore, the infrared temperature sensor 6 is disposed at this position. Although not shown, corresponding to the infrared temperature sensor 6, an opening is provided in the coil base 1c and an infrared transmission unit 7 is provided. Since the distance between the inner pot 2 and the rice cooker body 1 is relatively large on the diagonal line of the rice cooker body 1, the infrared transmission plate 71 can be arranged at a position further away from the inner pot 2. By doing in this way, the temperature rise of the infrared transmission board 71 can be suppressed. The tenth embodiment can be used in combination with the first to ninth embodiments.

  According to the tenth embodiment, an inner pot 2 having a circular shape in plan view is arranged in a rice cooker body 1 having a substantially rectangular shape in plan view, and an infrared temperature sensor 6 and an infrared transmitting plate are disposed at one of the four corners of the rice cooker body 1. 71 was placed. For this reason, a relatively long distance can be secured between the infrared transmission plate 71 and the inner hook 2, and the temperature increase of the infrared transmission plate 71 can be suppressed. Therefore, the infrared temperature sensor 6 can detect the temperature of the kettle more accurately. By accurately detecting the temperature of the kettle, it becomes possible to accurately determine the amount of cooked rice, and it is possible to provide a rice cooker that can cook delicious rice regardless of the amount of cooked rice.

  DESCRIPTION OF SYMBOLS 1 Rice cooker main body, 1a inner pot accommodating part, 1b upper frame, 1c coil base, 1d hook, 1e spring, 1f outer shell, 1g upper surface opening, 2 inner pot, 2a upper surface opening, 3 lid main body, 3a hook, 4 inner lid 4a Steam port, 5 kettle heating device, 5a bottom coil, 5b bottom coil, 5c side heater, 6 infrared temperature sensor, 6a light detection unit, 6b light detection unit, 7 infrared transmission unit, 8 control unit, 9 Detection range adjustment member, 10 Inner lid temperature sensor, 11 Inner lid heating device, 12 Rotating spring, 13 Inner lid packing, 14 Steam cylinder, 17 Groove, 18 Display device, 19 Operation button, 20 Handle, 21 Hinge cover, 22 Hinge shaft, 30 cooling fan, 40 opening, 61 screw, 62 screw, 63 rotating shaft, 71 infrared transmission plate, 72 support member, 91 slit, 00 rice cooker.

Claims (10)

An inner pot,
A rice cooker body having an inner pot storage portion for storing the inner pot;
A lid body for opening and closing an upper surface opening of the rice cooker body;
An infrared transmitting member provided so as to face the opening formed in the wall portion of the inner hook storage portion;
A support member that supports the infrared transmitting member at a predetermined distance from the opening of the inner hook storage portion in a direction outward of the inner hook storage portion and away from the inner hook ;
An infrared temperature sensor that receives infrared rays radiated from the inner pot through the infrared transmission member and detects a temperature based on the infrared rays; and
An inner pot heating device for heating the inner pot;
A rice cooker comprising: a control device that controls the inner pot heating device based on the temperature detected by the infrared temperature sensor. The opening is formed in a side wall of the inner hook storage part,
The support member protrudes in a direction away from the side wall of the inner hook storage part and is provided on the side wall,
2. The rice cooker according to claim 1, wherein an upper surface of the support member has an inclined surface that descends as the distance from the opening of the inner pot storage portion increases. The rice cooker according to claim 1 or 2, wherein the infrared transmitting member is detachably provided in the inner pot storage portion. The support member is made of a material having a higher thermal conductivity than the infrared transmitting member,
The rice cooker according to any one of claims 1 to 3, wherein a blower that blows air to the support member is provided inside the rice cooker body. The said support member is comprised with the material whose heat conductivity is smaller than the said inner pot accommodating part. The rice cooker as described in any one of Claims 1-4 characterized by the above-mentioned. The said infrared temperature sensor is provided with the some light-receiving part. The rice cooker as described in any one of Claims 1-5 characterized by the above-mentioned. The rice cooker according to any one of claims 1 to 6, wherein the infrared temperature sensor is provided so as to be movable in a vertical direction while maintaining a constant distance from the inner pot storage unit. . An infrared adjusting member that is disposed between the infrared transmitting member and the infrared temperature sensor and has a slit that defines a temperature detection range of the infrared temperature sensor;
The rice cooker according to any one of claims 1 to 7, wherein a temperature detection range of the infrared temperature sensor is changed by moving the slit up and down. The said infrared temperature sensor is provided so that rotation in the up-down direction is possible. The rice cooker as described in any one of Claims 1-8 characterized by the above-mentioned. The rice cooker body is substantially rectangular in plan view,
The said infrared transmitting member and the said infrared temperature sensor are provided in the corner | angular part inside the said rectangular rice cooker main body. The rice cooking as described in any one of Claims 1-9 characterized by the above-mentioned. vessel.

Images