JP5488252B2 - rice cooker - Google Patents

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JP5488252B2
JP5488252B2 JP2010143471A JP2010143471A JP5488252B2 JP 5488252 B2 JP5488252 B2 JP 5488252B2 JP 2010143471 A JP2010143471 A JP 2010143471A JP 2010143471 A JP2010143471 A JP 2010143471A JP 5488252 B2 JP5488252 B2 JP 5488252B2
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temperature
water absorption
pan
predetermined
rice
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JP2012005626A (en
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靖彦 田中
慎一 佐藤
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Panasonic Corp
Panasonic Holdings Corp
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Panasonic Corp
Matsushita Electric Industrial Co Ltd
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Description

本発明は一般家庭、あるいは業務用に使用する炊飯器に関するものである。   The present invention relates to a rice cooker used for general household or business use.

従来、この種の炊飯器はマイクロコンピュータを使用し、調理物の温度を測定しながら温度の変化を検知し、センサの異常を検知した場合、ヒータ等の動作を制御し安全にご飯が炊けるようにしている(例えば、特許文献1参照)。   Conventionally, this type of rice cooker uses a microcomputer to detect changes in temperature while measuring the temperature of the food, and when an abnormality is detected in the sensor, it controls the operation of the heater etc. so that rice can be cooked safely. (For example, refer to Patent Document 1).

図7は、特許文献1に記載された従来の炊飯器のブロック図を示すものである。   FIG. 7 shows a block diagram of a conventional rice cooker described in Patent Document 1. As shown in FIG.

図7に示すように、米と水とを入れる鍋201と、鍋201を加熱する加熱手段202と、鍋201内の温度を検知する温度検知手段203と、鍋201内の水の沸騰を検知する沸騰検知手段204と、加熱手段202を制御し通常炊飯の動作を行わせる行程を記憶している第1の制御記憶手段205と、炊飯動作が異常な場合に加熱手段202を制御する行程を記憶している第2の制御記憶手段206と、行程切り替え手段207から構成されている。   As shown in FIG. 7, a pot 201 for putting rice and water, a heating means 202 for heating the pot 201, a temperature detecting means 203 for detecting the temperature in the pot 201, and detecting the boiling of water in the pot 201. The boiling detection means 204, the first control storage means 205 that stores the process of controlling the heating means 202 and performing the normal rice cooking operation, and the process of controlling the heating means 202 when the rice cooking operation is abnormal. The second control storage means 206 and the process switching means 207 are stored.

行程切り替え手段207は、沸騰検知手段204からの入力を受け、鍋201内の水が沸騰した後に温度検知手段203の検知温度が所定の温度を下回ったときに炊飯動作の行程を第1の制御記憶手段205から第2の制御記憶手段206へ移し、一定の弱い火力にするか火力を停止するように構成されている。   The process switching unit 207 receives an input from the boiling detection unit 204, and performs a first control on the process of the rice cooking operation when the temperature detected by the temperature detection unit 203 falls below a predetermined temperature after the water in the pot 201 has boiled. It moves to the 2nd control memory | storage means 206 from the memory | storage means 205, and it is comprised so that it may become a fixed weak heat power or a heat power may be stopped.

特開平9−308571号公報JP 9-308571 A

しかしながら、前記従来の構成では、鍋内の水が沸騰した後に温度検知手段の検知温度が所定の温度を下回ったときに、火力を停止または炊き上げ温度まで一定の弱い火力にすることで黒焦げを防止し安全に炊くということはできるが、沸騰検知した後でしか異物を検知することができず焦げ防止や安全性に課題を有していた。   However, in the above-described conventional configuration, when the temperature detected by the temperature detecting means falls below a predetermined temperature after the water in the pan has boiled, the thermal power is stopped or the charcoal is burned by making it a constant weak thermal power up to the cooking temperature. Although it can be prevented and cooked safely, foreign substances can be detected only after boiling has been detected, and there are problems in preventing scorch and safety.

本発明は、前記従来の課題を解決するもので、鍋温度検知部と鍋の間に異物が介在して温度検知が上手く働かなくても鍋内の水が沸騰する前に異物の検知を行うことにより、安全な炊飯器を提供することを目的とする。   The present invention solves the above-mentioned conventional problem, and detects foreign matter before the water in the pan boils even if the foreign matter is interposed between the pan temperature detector and the pan and the temperature detection does not work well. Therefore, it aims at providing a safe rice cooker.

前記従来の課題を解決するために、本発明の炊飯器は、炊飯器本体の内部に収納される鍋と、前記鍋の底部を加熱する加熱装置と、前記鍋の温度を検知する鍋温度検知部と、炊飯が正常に終了しなかった場合に表示を行う表示部と、前記鍋温度検知部で検知した温度から前記加熱装置を制御して炊飯動作を行う制御部とを備え、前記制御部は、炊飯開始直後に行われる吸水工程における所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が正常時における所定の温度幅より小さい第1の温度幅以下の場合、加熱を停止した後に前記表示部に異常があった旨の表示を行うとしたものである。 In order to solve the above-mentioned conventional problems, the rice cooker of the present invention includes a pot housed in a rice cooker body, a heating device that heats the bottom of the pot, and a pot temperature detection that detects the temperature of the pot. A control unit that controls the heating device from the temperature detected by the pan temperature detection unit and performs a rice cooking operation from the temperature detected by the pan temperature detection unit. , upon heating control to keep the predetermined first water temperature in the water process performed immediately after the start cooking, the pot temperature variation width of the detection portion of the detection temperature reaches a predetermined at a normal temperature range is less than the first temperature range In the following cases, after the heating is stopped, a display indicating that there is an abnormality in the display unit is performed.

これによって、鍋温度検知部と鍋の間に異物が介在していることを炊飯直後の吸水工程
において検知することができ、鍋温度検知部の異物により温度検知が上手く働かなくても鍋内の水が沸騰する前に異物の検知ができ、焦げや異常発熱を防止することができる。
As a result, it is possible to detect in the water absorption process immediately after cooking that there is a foreign object between the pan temperature detection unit and the pan, and even if the temperature detection does not work well due to the foreign material in the pan temperature detection unit, Foreign matter can be detected before the water boils, and scorching and abnormal heat generation can be prevented.

本発明の炊飯器は、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知できるため検知時の鍋内にはまだ米と水の状態であり、沸騰させることなく焦げや異常発熱を防止することができる。   In the rice cooker of the present invention, even when a foreign substance enters between the pan temperature detection part and the pan, and the detection temperature cannot be accurately detected, the presence of foreign matter can be detected in the water absorption process immediately after cooking, so the inside of the pan at the time of detection It is still in the state of rice and water, and it can prevent scorching and abnormal heat generation without boiling.

本発明の実施の形態1における炊飯器のブロック図The block diagram of the rice cooker in Embodiment 1 of this invention. 本発明の実施の形態1における炊飯器の断面図Sectional drawing of the rice cooker in Embodiment 1 of this invention. 本発明の実施の形態1における炊飯器のシーケンスを示す図The figure which shows the sequence of the rice cooker in Embodiment 1 of this invention. 本発明の実施の形態2における炊飯器のシーケンスを示す図The figure which shows the sequence of the rice cooker in Embodiment 2 of this invention. 本発明の実施の形態3における炊飯器のシーケンスを示す図The figure which shows the sequence of the rice cooker in Embodiment 3 of this invention. 本発明の実施の形態4における炊飯器のシーケンスを示す図The figure which shows the sequence of the rice cooker in Embodiment 4 of this invention. 従来の炊飯器のブロック図Block diagram of a conventional rice cooker

第1の発明は、炊飯器本体の内部に収納される鍋と、前記鍋の底部を加熱する加熱装置と、前記鍋の温度を検知する鍋温度検知部と、炊飯が正常に終了しなかった場合に表示を行う表示部と、前記鍋温度検知部で検知した温度から前記加熱装置を制御して炊飯動作を行う制御部とを備え、前記制御部は、炊飯開始直後に行われる吸水工程における所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が正常時における所定の温度幅より小さい第1の温度幅以下の場合、加熱を停止した後に前記表示部に異常があった旨の表示を行うことにより、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知できるため検知時の鍋内にはまだ米と水の状態であり、沸騰させることなく焦げや異常発熱を防止することができる。 1st invention, the pot accommodated inside the rice cooker main body, the heating apparatus which heats the bottom part of the said pan, the pan temperature detection part which detects the temperature of the said pan, and rice cooking did not complete | finish normally. And a control unit that controls the heating device from the temperature detected by the pan temperature detection unit and performs a rice cooking operation, the control unit in a water absorption process performed immediately after the start of rice cooking At the time of heating control to maintain the predetermined first water absorption temperature, when the variation width of the detected temperature of the pan temperature detection unit is equal to or smaller than the first temperature width smaller than the predetermined temperature width at normal time , the display is performed after heating is stopped. By detecting that there is an abnormality in the part, even if a foreign object enters between the pan temperature detection part and the pan, the detected temperature cannot be detected accurately. Because it can be in the pot at the time of detection It is a state of rice and water, it is possible to prevent scorching or overheating without boiling.

第2の発明は、特に、第1の発明の前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい第2の温度幅以下の場合、前記第1の吸水温度より低い所定第2の吸水温度に保つ加熱制御を行うことにより、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から鍋検知温度を補正した温度で吸水工程を実施することができるため、焦げや異常発熱を防止するとともにおいしく炊くために必要な最適の火力を与えてご飯を炊くことができる。 In the second invention, in particular, the control unit of the first invention has a variation width of the detected temperature of the pan temperature detecting unit during the heating control for maintaining the predetermined first water absorption temperature in the water absorption process . When the temperature is less than a second temperature range that is greater than the temperature range of 1 and less than the predetermined temperature range at the normal time, by performing heating control that maintains a predetermined second water absorption temperature lower than the first water absorption temperature, Even when a foreign object enters between the detection unit and the pan and the detected temperature cannot be detected accurately, the presence of foreign matter is detected in the water absorption process immediately after cooking rice, and the pot is detected from the middle of the water absorption process, which is the first process of rice cooking. Since the water absorption process can be carried out at a temperature corrected, it is possible to cook rice with the optimum heating power necessary to cook deliciously while preventing scorching and abnormal heat generation.

第3の発明は、特に、第2の発明の前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい前記第2の温度幅以下の場合、前記所定第2の吸水温度をその温度ばらつき幅に応じて可変させたことにより、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から鍋検知温度を、異物による鍋温度検知部の検知温度のズレ幅を細かく検知し補正することで、より正確にした吸水温度で吸水工程を実施することができるため、焦げや異常発熱を防止するとともにおいしく炊くために必要な最適の火力を与えてご飯を炊くことができる。 According to a third aspect of the present invention, in particular, the control section of the second aspect of the present invention has a variation range of the detected temperature of the pan temperature detecting section during the heating control that maintains the predetermined first water absorption temperature in the water absorption process . When the temperature is less than the second temperature width that is larger than the temperature width of 1 and smaller than the predetermined temperature width at the normal time, the predetermined second water absorption temperature is varied according to the temperature variation width, thereby detecting the pot temperature. Even if a foreign object enters between the pan and the pan, and the detected temperature cannot be detected accurately, the presence of the foreign material is detected in the water absorption process immediately after rice cooking, and the pot detection temperature from the middle of the water absorption process that is the first process of rice cooking Since the water absorption process can be carried out at a more accurate water absorption temperature by finely detecting and correcting the deviation temperature of the detection temperature of the pan temperature detection unit due to foreign matter, it is delicious while preventing burns and abnormal heat generation. It is possible to cook the rice to give the best of firepower needed to Kutame.

第4の発明は、特に、第3の発明の前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい前記第2の温度幅以下の場合、前記所定第2の吸水温度をその温度ばらつき幅に応じて可変させるとともに、炊き上げ温度を正常時に比べ低くした温度で炊き上げ動作を行うことにより、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から鍋検知温度を、異物による鍋温度検知部の検知温度のズレ幅を細かく検知し補正することで、より正確にした吸水温度で吸水工程を実施することができるとともに、炊き上げ温度を低くすることで焦げや異常発熱を防止するとともにおいしく炊くために必要な最適の火力を与えてご飯を炊くことができる。 According to a fourth aspect of the invention, in particular, the control section of the third aspect of the present invention has a variation range of the detected temperature of the pan temperature detecting section during the heating control that maintains the predetermined first water absorption temperature in the water absorption process . When the temperature is equal to or less than the second temperature width that is larger than the temperature width of 1 and smaller than the predetermined temperature width at the normal time, the predetermined second water absorption temperature is varied according to the temperature variation width, and the cooking temperature is normal By performing the cooking operation at a lower temperature than the time, even if a foreign substance enters between the pan temperature detection part and the pan and the detected temperature cannot be detected accurately, the presence of foreign matter is detected in the water absorption process immediately after cooking. In the middle of the water absorption process, which is the first process of cooking rice, the water detection process is performed at a more accurate water absorption temperature by finely detecting and correcting the deviation width of the detection temperature of the pot temperature detection part due to foreign matter. It is possible to implement, it is possible to cook rice giving optimal thermal needed to cook delicious thereby preventing scorching or overheating by reducing the temperature was raised cooking.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。   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.

(実施の形態1)
図1は、本発明の第1の実施の形態における炊飯器のブロック図、図2は、本発明の第1の実施の形態における炊飯器の断面図を示すものである。
(Embodiment 1)
FIG. 1 is a block diagram of a rice cooker according to the first embodiment of the present invention, and FIG. 2 is a sectional view of the rice cooker according to the first embodiment of the present invention.

図1に示すように、米と水を入れる鍋1を加熱装置3により加熱し、鍋1の温度を鍋温度検知部4により検知するとともに、炊飯が正常に終了しなかった場合に表示を行う表示部2をそなえ、制御部5によって加熱装置3を駆動制御して所定火力で炊飯動作を行う。   As shown in FIG. 1, a pot 1 containing rice and water is heated by a heating device 3, the temperature of the pot 1 is detected by a pot temperature detection unit 4, and display is performed when rice cooking is not normally completed. The display unit 2 is provided, and the heating unit 3 is driven and controlled by the control unit 5 to perform the rice cooking operation with a predetermined heating power.

図2は炊飯器の断面図を示したもので、炊飯器本体の内部に鍋1が収納されている。鍋1の底部を加熱する加熱装置3として底ヒータ103、鍋1の温度を検知する鍋温度検知部4として底温度センサ104が鍋1底部に配されている。底温度センサ104は、上下自在に動くように鍋1底面に当接して配されている。また、鍋1を開閉自在に覆う蓋102の温度を検知する蓋温度センサ105が蓋102内部に配されている。   FIG. 2 shows a cross-sectional view of the rice cooker, in which the pot 1 is stored inside the rice cooker body. A bottom heater 103 is provided as a heating device 3 for heating the bottom of the pot 1, and a bottom temperature sensor 104 is provided as a pot temperature detection unit 4 for detecting the temperature of the pot 1 at the bottom of the pot 1. The bottom temperature sensor 104 is arranged in contact with the bottom surface of the pan 1 so as to freely move up and down. A lid temperature sensor 105 that detects the temperature of the lid 102 that covers the pan 1 so as to be freely opened and closed is arranged inside the lid 102.

底温度センサ104、蓋温度センサ105はともに温度の変化量を抵抗値に変換する温度抵抗素子からなっている。蓋温度センサ105は、間接的に鍋1内の水(水蒸気)の温度変化を検知する。   Both the bottom temperature sensor 104 and the lid temperature sensor 105 are temperature resistance elements that convert the amount of change in temperature into a resistance value. The lid temperature sensor 105 indirectly detects a temperature change of water (water vapor) in the pan 1.

蓋102表面には、炊飯メニュー選択キーや入切キー等の入力装置106aと、炊飯状態を表示する液晶表示素子101とをそなえている。液晶表示素子101は、炊飯が正常に終了しなかった場合に表示を行う表示部2としても用いられる。   On the surface of the lid 102, an input device 106a such as a rice cooking menu selection key or an on / off key, and a liquid crystal display element 101 for displaying the rice cooking state are provided. The liquid crystal display element 101 is also used as the display unit 2 that performs display when rice cooking is not normally completed.

蓋102内部の制御装置106及び本体内部の側面に取り付けられた制御装置107は、底温度センサ104、蓋温度センサ105で検知した温度や、入力装置106aから入力された指示に応じて、底ヒータ103を駆動する駆動装置を制御して鍋1を加熱し炊飯動作を行うマイクロコンピュ−タ等の回路基板に組み込まれて構成されている。   The control device 106 inside the lid 102 and the control device 107 attached to the side surface inside the main body are a bottom heater according to the temperature detected by the bottom temperature sensor 104 and the lid temperature sensor 105 and an instruction inputted from the input device 106a. It is configured to be incorporated in a circuit board such as a microcomputer that controls the driving device for driving 103 to heat the pot 1 and perform the rice cooking operation.

制御装置106、107は、炊飯開始直後に行われる吸水工程において、所定の第1の吸水温度に保つために加熱装置3(底ヒータ103)のON−OFFの加熱制御を行い、鍋温度検知部4(底温度センサ104)で検知した温度のばらつき幅が所定の温度幅より小さい場合、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が介在していると判定し、炊飯終了後に表示部2(液晶表示素子101)にその旨、表示を行う。   The control devices 106 and 107 perform ON-OFF heating control of the heating device 3 (bottom heater 103) in order to maintain the predetermined first water absorption temperature in the water absorption process performed immediately after the start of rice cooking, and the pot temperature detection unit 4 (bottom temperature sensor 104), when the variation width of the temperature detected is smaller than the predetermined temperature width, it is determined that there is a foreign object between the pan temperature detector 4 (bottom temperature sensor 104) and the pan 1, After the completion of cooking, a message to that effect is displayed on the display unit 2 (liquid crystal display element 101).

以上のように構成された炊飯器について、図3を参照しながら以下その動作、作用を説明する。   About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, referring FIG.

図3は、本発明の第1の実施の形態の炊飯器のシーケンスを示す図である。   FIG. 3 is a diagram illustrating a sequence of the rice cooker according to the first embodiment of this invention.

炊飯開始直後に行われる吸水工程では、鍋1内の温度を約45℃で15分間維持するよ
うに加熱制御することで米に水が吸水され米に芯が残らないように糊化させることができる。
In the water absorption process performed immediately after the start of rice cooking, the temperature in the pan 1 is controlled to be heated so as to be maintained at about 45 ° C. for 15 minutes, so that the rice is gelatinized so that water is absorbed and no core remains in the rice. it can.

そこでまず、吸水工程において、制御装置106、107は、鍋1内の底温度センサ104が所定の第1の吸水温度、約45℃に維持されるように、底ヒータ103を連続加熱(ヒータON)させる。   Therefore, first, in the water absorption process, the control devices 106 and 107 continuously heat the bottom heater 103 (heater ON) so that the bottom temperature sensor 104 in the pan 1 is maintained at a predetermined first water absorption temperature of about 45 ° C. )

制御装置106、107は、底温度センサ104が45℃に達したならば底ヒータ103の通電を切る(ヒータOFF)。このとき底ヒータ103の通電を切っても底温度センサ104は少しの間オーバーシュートを起こし温度の上昇が起きる。   When the bottom temperature sensor 104 reaches 45 ° C., the control devices 106 and 107 turn off the bottom heater 103 (heater OFF). At this time, even if the power to the bottom heater 103 is turned off, the bottom temperature sensor 104 overshoots for a while and the temperature rises.

この上昇した温度がオーバーシュート後、ヒータOFFにより再び下降し45℃を切ったときに、制御装置106、107は、底ヒータ103の通電を再開する。このヒータON動作により底温度センサ104の温度が上昇をはじめる。   When this increased temperature falls again due to the heater OFF and then drops to 45 ° C. after the overshoot, the control devices 106 and 107 resume energization of the bottom heater 103. By this heater ON operation, the temperature of the bottom temperature sensor 104 starts to rise.

このように鍋1内の温度を約45℃に維持するため、底温度センサ104の検知温度を約45℃に制御しようとしたとき、底ヒータ103のON−OFFの加熱制御では、タイムラグが発生し、所定の第1の吸水温度(約45℃)を挟んで、ある温度幅をもってばらつく。   Thus, when the temperature detected by the bottom temperature sensor 104 is controlled to about 45 ° C. in order to maintain the temperature in the pan 1 at about 45 ° C., a time lag occurs in the ON / OFF heating control of the bottom heater 103. Then, it fluctuates with a certain temperature range across a predetermined first water absorption temperature (about 45 ° C.).

この底温度センサ104の上限値と下限値の差(温度ばらつき幅)は正常な場合、約10℃程度(室温が低温の場合10℃以上)の幅が確認できる。これは、底ヒータ103で加熱しても鍋1の底温度が上昇するだけで、底ヒータ103からの加熱を停止すると鍋1内の低い温度に下げられてしまうために起きる。   When the difference (temperature variation width) between the upper limit value and the lower limit value of the bottom temperature sensor 104 is normal, a width of about 10 ° C. (10 ° C. or more when the room temperature is low) can be confirmed. This occurs because even if the bottom heater 103 is heated, the bottom temperature of the pan 1 only rises, and when the heating from the bottom heater 103 is stopped, the temperature is lowered to a low temperature in the pan 1.

この温度ばらつき幅が正常値よりも小さい場合(例えば、約4℃以下)、鍋1内の低い温度が十分伝わらず下げることができないと判断できる。つまり、底温度センサ104と鍋1の間に異物が介在していると判定できるため、加熱を停止した後、液晶表示素子101に「センサ異常」の表示を行う。   When this temperature variation width is smaller than a normal value (for example, about 4 ° C. or less), it can be determined that the low temperature in the pan 1 is not sufficiently transmitted and cannot be lowered. That is, since it can be determined that a foreign substance is present between the bottom temperature sensor 104 and the pan 1, after the heating is stopped, “sensor abnormality” is displayed on the liquid crystal display element 101.

以上のように、本実施の形態においては、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が介在していることを炊飯直後の吸水工程において検知することができ、鍋温度検知部4(底温度センサ104)に付着した異物により温度検知が上手く働かなくても、鍋1内の水が沸騰する前に異物の検知ができ、焦げや異常発熱を防止することができる。   As mentioned above, in this Embodiment, it can detect in the water absorption process immediately after rice cooking that the foreign material exists between the pan temperature detection part 4 (bottom temperature sensor 104) and the pan 1, and a pan Even if the temperature detection does not work well due to the foreign matter adhering to the temperature detection unit 4 (bottom temperature sensor 104), the foreign matter can be detected before the water in the pan 1 boils, and it is possible to prevent scorching and abnormal heat generation. .

(実施の形態2)
本実施の形態における炊飯器のブロック図及び炊飯器の断面図は、実施の形態1と同様であるので、重複する説明は省略し、差異のみ説明する。
(Embodiment 2)
Since the block diagram of the rice cooker in this Embodiment and sectional drawing of a rice cooker are the same as that of Embodiment 1, the overlapping description is abbreviate | omitted and only a difference is demonstrated.

制御装置106、107は、炊飯開始直後に行われる吸水工程において、所定の第1の吸水温度に保つために加熱装置3(底ヒータ103)のON−OFFの加熱制御を行い、鍋温度検知部4(底温度センサ104)で検知した温度のばらつき幅が所定の温度幅より小さい場合、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が介在し、温度入力が正確にできていないと判定し、設定吸水温度を所定第1の吸水温度から所定第2の吸水温度へ変更した加熱制御を行う構成としている。   The control devices 106 and 107 perform ON-OFF heating control of the heating device 3 (bottom heater 103) in order to maintain the predetermined first water absorption temperature in the water absorption process performed immediately after the start of rice cooking, and the pot temperature detection unit 4 (bottom temperature sensor 104), when the variation width of the temperature detected is smaller than the predetermined temperature width, foreign matter is interposed between the pan temperature detection unit 4 (bottom temperature sensor 104) and the pan 1, and the temperature input is accurately performed. It is determined that the heat absorption is not performed, and the set water absorption temperature is changed from the predetermined first water absorption temperature to the predetermined second water absorption temperature.

以上のように構成された炊飯器について、図4を参照しながら以下その動作、作用を説明する。   About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, referring FIG.

図4は、本発明の第2の実施の形態の炊飯器のシーケンスを示す図である。   Drawing 4 is a figure showing the sequence of the rice cooker of a 2nd embodiment of the present invention.

炊飯開始直後に行われる吸水工程では、鍋1内の温度を約45℃で15分間維持するように加熱制御することで米に水が吸水され米に芯が残らないように糊化させることができる。   In the water absorption process performed immediately after the start of rice cooking, the temperature in the pan 1 is controlled to be heated so as to be maintained at about 45 ° C. for 15 minutes, so that the rice is gelatinized so that water is absorbed and no core remains in the rice. it can.

そこでまず、吸水工程において、制御装置106、107は、鍋1内の底温度センサ104が所定の第1の吸水温度、約45℃に維持されるように、底ヒータ103を連続加熱(ヒータON)させる。   Therefore, first, in the water absorption process, the control devices 106 and 107 continuously heat the bottom heater 103 (heater ON) so that the bottom temperature sensor 104 in the pan 1 is maintained at a predetermined first water absorption temperature of about 45 ° C. )

制御装置106、107は、底温度センサ104が45℃に達したならば底ヒータ103の通電を切る(ヒータOFF)。このとき底ヒータ103の通電を切っても底温度センサ104は少しの間オーバーシュートを起こし温度の上昇が起きる。   When the bottom temperature sensor 104 reaches 45 ° C., the control devices 106 and 107 turn off the bottom heater 103 (heater OFF). At this time, even if the power to the bottom heater 103 is turned off, the bottom temperature sensor 104 overshoots for a while and the temperature rises.

この上昇した温度がオーバーシュート後、ヒータOFFにより再び下降し45℃を切ったときに、制御装置106、107は、底ヒータ103の通電を再開する。このヒータON動作により底温度センサ104の温度が上昇をはじめる。   When this increased temperature falls again due to the heater OFF and then drops to 45 ° C. after the overshoot, the control devices 106 and 107 resume energization of the bottom heater 103. By this heater ON operation, the temperature of the bottom temperature sensor 104 starts to rise.

このように鍋1内の温度を約45℃に維持するため、底温度センサ104の検知温度を約45℃に制御しようとしたとき、底ヒータ103のON−OFFの加熱制御では、タイムラグが発生し、所定の第1の吸水温度(約45℃)を挟んで、ある温度幅をもってばらつく。   Thus, when the temperature detected by the bottom temperature sensor 104 is controlled to about 45 ° C. in order to maintain the temperature in the pan 1 at about 45 ° C., a time lag occurs in the ON / OFF heating control of the bottom heater 103. Then, it fluctuates with a certain temperature range across a predetermined first water absorption temperature (about 45 ° C.).

この底温度センサ104の上限値と下限値の差(温度ばらつき幅)は正常な場合、約10℃程度(室温が低温の場合10℃以上)の幅が確認できる。これは、底ヒータ103で加熱しても鍋1の底温度が上昇するだけで、底ヒータ103からの加熱を停止すると鍋1内の低い温度に下げられてしまうために起きる。   When the difference (temperature variation width) between the upper limit value and the lower limit value of the bottom temperature sensor 104 is normal, a width of about 10 ° C. (10 ° C. or more when the room temperature is low) can be confirmed. This occurs because even if the bottom heater 103 is heated, the bottom temperature of the pan 1 only rises, and when the heating from the bottom heater 103 is stopped, the temperature is lowered to a low temperature in the pan 1.

この温度ばらつき幅が正常値よりも小さい場合(例えば、約6℃以下)、鍋1内の低い温度が十分伝わらず下げることができないと判断できる。つまり、底温度センサ104と鍋1の間に異物が介在していると判定できるため、吸水工程の底温度センサ104が所定第2の吸水温度(例えば、約38℃)に維持されるように設定吸水温度を変更して加熱制御を行う。   When this temperature variation width is smaller than a normal value (for example, about 6 ° C. or less), it can be determined that the low temperature in the pan 1 is not sufficiently transmitted and cannot be lowered. That is, since it can be determined that foreign matter is present between the bottom temperature sensor 104 and the pan 1, the bottom temperature sensor 104 in the water absorption process is maintained at a predetermined second water absorption temperature (for example, about 38 ° C.). Control the heating by changing the set water absorption temperature.

底温度センサ104に介在している異物のために、異物のない正常なセンシングの加熱量より大きく加熱されてしまうため、吸水工程の制御温度を低く設定し直すことで吸水工程トータルの加熱量を補正している。吸水工程終了後は炊き上げ工程へ進む。   Since the foreign matter intervening in the bottom temperature sensor 104 is heated larger than the normal sensing heating amount without foreign matter, the total heating amount of the water absorption step can be reduced by resetting the control temperature of the water absorption step low. It has been corrected. It progresses to the cooking process after completion of the water absorption process.

以上のように、本実施の形態においては、鍋温度検知部4と鍋1の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から鍋検知温度を補正した温度で吸水工程を実施することができるため、焦げや異常発熱を防止するとともにおいしく炊くために必要な最適の火力を与えてご飯を炊くことができる。   As mentioned above, in this Embodiment, even when a foreign material enters between the pan temperature detection part 4 and the pan 1, and detection temperature cannot be detected correctly, the presence of a foreign material is detected in the water absorption process immediately after cooking rice. And since the water absorption process can be carried out at a temperature that has corrected the pot detection temperature from the middle of the water absorption process, which is the first process of rice cooking, the optimal heating power required to cook deliciously while preventing scorching and abnormal heat generation You can cook it with rice.

尚、本実施の形態における温度ばらつき幅の閾値は約6℃で、実施の形態1における閾値(約4℃)と異なっているが、同じ値でも構わない。   The threshold value of the temperature variation width in the present embodiment is about 6 ° C., which is different from the threshold value in the first embodiment (about 4 ° C.), but may be the same value.

(実施の形態3)
本実施の形態における炊飯器のブロック図及び炊飯器の断面図は、実施の形態1と同様であるので、重複する説明は省略し、差異のみ説明する。
(Embodiment 3)
Since the block diagram of the rice cooker in this Embodiment and sectional drawing of a rice cooker are the same as that of Embodiment 1, the overlapping description is abbreviate | omitted and only a difference is demonstrated.

制御装置106、107は、炊飯開始直後に行われる吸水工程において、所定の第1の吸水温度に保つために加熱装置3(底ヒータ103)のON−OFFの加熱制御を行い、鍋温度検知部4(底温度センサ104)で検知した温度のばらつき幅が所定の温度幅より小さい場合、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が介在し、温度入力が正確にできていないと判定し、設定吸水温度を所定第1の吸水温度から所定第2の吸水温度へ変更し、所定第2の温度はその温度ばらつき幅に応じて可変させた加熱制御を行う構成としている。   The control devices 106 and 107 perform ON-OFF heating control of the heating device 3 (bottom heater 103) in order to maintain the predetermined first water absorption temperature in the water absorption process performed immediately after the start of rice cooking, and the pot temperature detection unit 4 (bottom temperature sensor 104), when the variation width of the temperature detected is smaller than the predetermined temperature width, foreign matter is interposed between the pan temperature detection unit 4 (bottom temperature sensor 104) and the pan 1, and the temperature input is accurately performed. It is determined that the set water absorption temperature is changed from the predetermined first water absorption temperature to the predetermined second water absorption temperature, and the predetermined second temperature is controlled in accordance with the temperature variation width. Yes.

以上のように構成された炊飯器について、図5を参照しながら以下その動作、作用を説明する。   About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, referring FIG.

図5は、本発明の第3の実施の形態の炊飯器のシーケンスを示す図である。   FIG. 5 is a diagram showing a sequence of the rice cooker according to the third embodiment of the present invention.

炊飯開始直後に行われる吸水工程では、鍋1内の温度を約45℃で15分間維持するように加熱制御することで米に水が吸水され米に芯が残らないように糊化させることができる。   In the water absorption process performed immediately after the start of rice cooking, the temperature in the pan 1 is controlled to be heated so as to be maintained at about 45 ° C. for 15 minutes, so that the rice is gelatinized so that water is absorbed and no core remains in the rice. it can.

そこでまず、吸水工程において、制御装置106、107は、鍋1内の底温度センサ104が所定の第1の吸水温度、約45℃に維持されるように、底ヒータ103を連続加熱(ヒータON)させる。   Therefore, first, in the water absorption process, the control devices 106 and 107 continuously heat the bottom heater 103 (heater ON) so that the bottom temperature sensor 104 in the pan 1 is maintained at a predetermined first water absorption temperature of about 45 ° C. )

制御装置106、107は、底温度センサ104が45℃に達したならば底ヒータ103の通電を切る(ヒータOFF)。このとき底ヒータ103の通電を切っても底温度センサ104は少しの間オーバーシュートを起こし、温度の上昇が起きる。   When the bottom temperature sensor 104 reaches 45 ° C., the control devices 106 and 107 turn off the bottom heater 103 (heater OFF). At this time, even if the power to the bottom heater 103 is turned off, the bottom temperature sensor 104 overshoots for a while and the temperature rises.

この上昇した温度がオーバーシュート後、ヒータOFFにより再び下降し45℃を切ったときに、制御装置106、107は、底ヒータ103の通電を再開する。このヒータON動作により底温度センサ104の温度が上昇をはじめる。   When this increased temperature falls again due to the heater OFF and then drops to 45 ° C. after the overshoot, the control devices 106 and 107 resume energization of the bottom heater 103. By this heater ON operation, the temperature of the bottom temperature sensor 104 starts to rise.

このように鍋1内の温度を約45℃に維持するため、底温度センサ104の検知温度を約45℃に制御しようとしたとき、底ヒータ103のON−OFFの加熱制御では、タイムラグが発生し、所定の第1の吸水温度(約45℃)を挟んで、ある温度幅をもってばらつく。   Thus, when the temperature detected by the bottom temperature sensor 104 is controlled to about 45 ° C. in order to maintain the temperature in the pan 1 at about 45 ° C., a time lag occurs in the ON / OFF heating control of the bottom heater 103. Then, it fluctuates with a certain temperature range across a predetermined first water absorption temperature (about 45 ° C.).

この底温度センサ104の上限値と下限値の差(温度ばらつき幅)は正常な場合、約10℃程度(室温が低温の場合10℃以上)の幅が確認できる。これは、底ヒータ103で加熱しても鍋1の底温度が上昇するだけで、底ヒータ103からの加熱を停止すると鍋1内の低い温度に下げられてしまうために起きる。   When the difference (temperature variation width) between the upper limit value and the lower limit value of the bottom temperature sensor 104 is normal, a width of about 10 ° C. (10 ° C. or more when the room temperature is low) can be confirmed. This occurs because even if the bottom heater 103 is heated, the bottom temperature of the pan 1 only rises, and when the heating from the bottom heater 103 is stopped, the temperature is lowered to a low temperature in the pan 1.

この温度ばらつき幅が正常値よりも小さい場合(例えば、約8℃以下)、鍋1内の低い温度が十分伝わらず下げることができないと判断できる。つまり、底温度センサ104と鍋1の間に異物が介在していると判定できるため、吸水工程の底温度センサ104が所定第2の吸水温度に維持されるように設定吸水温度を変更して加熱制御を行う。   When this temperature variation width is smaller than a normal value (for example, about 8 ° C. or less), it can be determined that the low temperature in the pan 1 is not sufficiently transmitted and cannot be lowered. That is, since it can be determined that a foreign matter is present between the bottom temperature sensor 104 and the pan 1, the set water absorption temperature is changed so that the bottom temperature sensor 104 in the water absorption process is maintained at the predetermined second water absorption temperature. Control heating.

その際、所定第2の吸水温度をその温度ばらつき幅に応じて可変させる。例えば、温度ばらつき幅が6℃以上8℃以下の場合、所定第2の吸水温度を約42℃と設定し、吸水工程の底温度センサ104が約42℃に維持されるように設定吸水温度を変更して加熱制御を行う。   At that time, the predetermined second water absorption temperature is varied in accordance with the temperature variation width. For example, when the temperature variation range is 6 ° C. or more and 8 ° C. or less, the predetermined second water absorption temperature is set to about 42 ° C., and the set water absorption temperature is set so that the bottom temperature sensor 104 in the water absorption process is maintained at about 42 ° C. Change the heating control.

また、温度ばらつき幅が4℃以上6℃未満の場合、所定第2の吸水温度を約38℃と設定し、吸水工程の底温度センサ104が約38℃に維持されるように設定吸水温度を変更して加熱制御を行う。   When the temperature variation width is 4 ° C. or more and less than 6 ° C., the predetermined second water absorption temperature is set to about 38 ° C., and the set water absorption temperature is set so that the bottom temperature sensor 104 in the water absorption process is maintained at about 38 ° C. Change the heating control.

更に、温度ばらつき幅が4℃未満の場合、補正しきれない大きさの異物があるとして加熱を停止した後、液晶表示素子101に「センサ異常」の表示を行う。   Furthermore, when the temperature variation width is less than 4 ° C., the heating is stopped because there is a foreign substance having a size that cannot be corrected, and “sensor abnormality” is displayed on the liquid crystal display element 101.

以上のように、本実施の形態においては、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から、異物による鍋温度検知部4(底温度センサ104)の検知温度のズレ幅を細かく補正することで、より正確にした吸水温度で吸水工程を実施することができるため、焦げや異常発熱を防止するとともにおいしく炊くために必要な最適の火力を与えてご飯を炊くことができる。   As mentioned above, in this Embodiment, even when a foreign material enters between the pan temperature detection part 4 (bottom temperature sensor 104) and the pan 1, and detection temperature cannot be detected correctly, the water absorption process immediately after cooking rice In the middle of the water absorption process, which is the first process of cooking rice, and more precisely correcting the deviation width of the temperature detected by the pot temperature detection unit 4 (bottom temperature sensor 104) due to the foreign substance, more accurately. Since the water absorption process can be carried out at the absorbed water temperature, it is possible to cook rice with the optimum heating power necessary to cook deliciously while preventing scorching and abnormal heat generation.

(実施の形態4)
本実施の形態における炊飯器のブロック図及び炊飯器の断面図は、実施の形態1と同様であるので、重複する説明は省略し、差異のみ説明する。
(Embodiment 4)
Since the block diagram of the rice cooker in this Embodiment and sectional drawing of a rice cooker are the same as that of Embodiment 1, the overlapping description is abbreviate | omitted and only a difference is demonstrated.

制御装置106、107は、炊飯開始直後に行われる吸水工程において、所定の第1の吸水温度に保つために加熱装置3(底ヒータ103)のON−OFFの加熱制御を行い、鍋温度検知部4(底温度センサ104)で検知した温度のばらつき幅が所定の温度幅より小さい場合、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が介在し、温度入力が正確にできていないと判定し、設定吸水温度を所定第1の吸水温度から所定第2の吸水温度へ変更し、所定第2の温度はその温度ばらつき幅に応じて可変させた加熱制御を行うとともに、炊き上げ温度を正常時に比べ低くした温度で炊き上げ動作を行う構成としている。   The control devices 106 and 107 perform ON-OFF heating control of the heating device 3 (bottom heater 103) in order to maintain the predetermined first water absorption temperature in the water absorption process performed immediately after the start of rice cooking, and the pot temperature detection unit 4 (bottom temperature sensor 104), when the variation width of the temperature detected is smaller than the predetermined temperature width, foreign matter is interposed between the pan temperature detection unit 4 (bottom temperature sensor 104) and the pan 1, and the temperature input is accurately performed. It is determined that it has not been performed, the set water absorption temperature is changed from the predetermined first water absorption temperature to the predetermined second water absorption temperature, and the predetermined second temperature is varied according to the temperature variation width, and heating control is performed. The cooking operation is performed at a temperature lower than the normal cooking temperature.

以上のように構成された炊飯器について、図6を参照しながら以下その動作、作用を説明する。   About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below, referring FIG.

図6は、本発明の第4の実施の形態の炊飯器のシーケンスを示す図である。   FIG. 6 is a diagram showing a sequence of the rice cooker according to the fourth embodiment of the present invention.

炊飯開始直後に行われる吸水工程では、鍋1内の温度を約45℃で15分間維持するように加熱制御することで米に水が吸水され米に芯が残らないように糊化させることができる。   In the water absorption process performed immediately after the start of rice cooking, the temperature in the pan 1 is controlled to be heated so as to be maintained at about 45 ° C. for 15 minutes, so that the rice is gelatinized so that water is absorbed and no core remains in the rice. it can.

そこでまず、吸水工程において、制御装置106、107は、鍋1内の底温度センサ104が所定の第1の吸水温度、約45℃に維持されるように、底ヒータ103を連続加熱(ヒータON)させる。   Therefore, first, in the water absorption process, the control devices 106 and 107 continuously heat the bottom heater 103 (heater ON) so that the bottom temperature sensor 104 in the pan 1 is maintained at a predetermined first water absorption temperature of about 45 ° C. )

制御装置106、107は、底温度センサ104が45℃に達したならば底ヒータ103の通電を切る(ヒータOFF)。このとき底ヒータ103の通電を切っても底温度センサ104は少しの間オーバーシュートを起こし、温度の上昇が起きる。   When the bottom temperature sensor 104 reaches 45 ° C., the control devices 106 and 107 turn off the bottom heater 103 (heater OFF). At this time, even if the power to the bottom heater 103 is turned off, the bottom temperature sensor 104 overshoots for a while and the temperature rises.

この上昇した温度がオーバーシュート後、ヒータOFFにより再び下降し45℃を切ったときに、制御装置106、107は、底ヒータ103の通電を再開する。このヒータON動作により底温度センサ104の温度が上昇をはじめる。   When this increased temperature falls again due to the heater OFF and then drops to 45 ° C. after the overshoot, the control devices 106 and 107 resume energization of the bottom heater 103. By this heater ON operation, the temperature of the bottom temperature sensor 104 starts to rise.

このように鍋1内の温度を約45℃に維持するため、底温度センサ104の検知温度を約45℃に制御しようとしたとき、底ヒータ103のON−OFFの加熱制御では、タイ
ムラグが発生し、所定の第1の吸水温度(約45℃)を挟んで、ある温度幅をもってばらつく。
Thus, when the temperature detected by the bottom temperature sensor 104 is controlled to about 45 ° C. in order to maintain the temperature in the pan 1 at about 45 ° C., a time lag occurs in the ON / OFF heating control of the bottom heater 103. Then, it fluctuates with a certain temperature range across a predetermined first water absorption temperature (about 45 ° C.).

この底温度センサ104の上限値と下限値の差(温度ばらつき幅)は正常な場合、約10℃程度(室温が低温の場合10℃以上)の幅が確認できる。これは、底ヒータ103で加熱しても鍋1の底温度が上昇するだけで、底ヒータ103からの加熱を停止すると鍋1内の低い温度に下げられてしまうために起きる。   When the difference (temperature variation width) between the upper limit value and the lower limit value of the bottom temperature sensor 104 is normal, a width of about 10 ° C. (10 ° C. or more when the room temperature is low) can be confirmed. This occurs because even if the bottom heater 103 is heated, the bottom temperature of the pan 1 only rises, and when the heating from the bottom heater 103 is stopped, the temperature is lowered to a low temperature in the pan 1.

この温度ばらつき幅が正常値よりも小さい場合(例えば、約8℃以下)、鍋1内の低い温度が十分伝わらず下げることができないと判断できる。つまり、底温度センサ104と鍋1の間に異物が介在していると判定できるため、吸水工程の底温度センサ104が所定第2の吸水温度に維持されるように設定吸水温度を変更して加熱制御を行う。   When this temperature variation width is smaller than a normal value (for example, about 8 ° C. or less), it can be determined that the low temperature in the pan 1 is not sufficiently transmitted and cannot be lowered. That is, since it can be determined that a foreign matter is present between the bottom temperature sensor 104 and the pan 1, the set water absorption temperature is changed so that the bottom temperature sensor 104 in the water absorption process is maintained at the predetermined second water absorption temperature. Control heating.

その際、所定第2の吸水温度をその温度ばらつき幅に応じて可変させる。例えば、温度ばらつき幅が6℃以上8℃以下の場合、所定第2の吸水温度を約42℃と設定し、吸水工程の底温度センサ104が約42℃に維持されるように設定吸水温度を変更して加熱制御を行う。   At that time, the predetermined second water absorption temperature is varied in accordance with the temperature variation width. For example, when the temperature variation range is 6 ° C. or more and 8 ° C. or less, the predetermined second water absorption temperature is set to about 42 ° C., and the set water absorption temperature is set so that the bottom temperature sensor 104 in the water absorption process is maintained at about 42 ° C. Change the heating control.

また、温度ばらつき幅が4℃以上6℃未満の場合、所定第2の吸水温度を約38℃と設定し、吸水工程の底温度センサ104が約38℃に維持されるように設定吸水温度を変更して加熱制御を行う。   When the temperature variation width is 4 ° C. or more and less than 6 ° C., the predetermined second water absorption temperature is set to about 38 ° C., and the set water absorption temperature is set so that the bottom temperature sensor 104 in the water absorption process is maintained at about 38 ° C. Change the heating control.

更に、温度ばらつき幅が4℃未満の場合、補正しきれない大きさの異物があるとして加熱を停止した後、液晶表示素子101に「センサ異常」の表示を行う。   Furthermore, when the temperature variation width is less than 4 ° C., the heating is stopped because there is a foreign substance having a size that cannot be corrected, and “sensor abnormality” is displayed on the liquid crystal display element 101.

吸水工程が終了すると炊き上げ工程へ進み、底温度センサ104に異物の付着がない正常時の温度(約130℃)に対し、15℃低い約115℃として炊き上げ動作を行う。   When the water absorption process is completed, the process proceeds to the cooking process, and the cooking operation is performed at about 115 ° C., which is 15 ° C. lower than the normal temperature (about 130 ° C.) at which the bottom temperature sensor 104 has no foreign matter attached.

底温度センサ104が炊き上げ温度に達したら蒸らし工程へ進み、15分間蒸らした後炊飯を終了する。   When the bottom temperature sensor 104 reaches the cooking temperature, the process proceeds to the steaming step, and after cooking for 15 minutes, the cooking is finished.

以上のように、本実施の形態においては、鍋温度検知部4(底温度センサ104)と鍋1の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、炊飯直後の吸水工程で異物の介在を検知し、炊飯の初めの工程である吸水工程の途中から鍋温度検知部4(底温度センサ104)の温度を、異物による鍋温度検知部4(底温度センサ104)の検知温度のズレ幅を細かく補正することで、より正確にした吸水温度で吸水工程を実施することができる、そして炊き上げ温度を正常時に比べ低くすることにより炊き上げ温度のズレも補正することでご飯の焦げを防止しつつ、おいしく炊くために必要な最適の火力と炊き上げ温度でご飯を炊くことができる。   As mentioned above, in this Embodiment, even when a foreign material enters between the pan temperature detection part 4 (bottom temperature sensor 104) and the pan 1, and detection temperature cannot be detected correctly, the water absorption process immediately after cooking rice The detection of the temperature of the pot temperature detection unit 4 (bottom temperature sensor 104) from the middle of the water absorption process, which is the first process of cooking rice, and the detection of the pot temperature detection unit 4 (bottom temperature sensor 104) by a foreign object By finely correcting the temperature deviation width, the water absorption process can be carried out at a more accurate water absorption temperature, and by making the cooking temperature lower than normal, the cooking temperature deviation is also corrected. It is possible to cook rice with the optimum heating power and cooking temperature necessary to cook deliciously while preventing burning.

以上のように、本発明にかかる炊飯器は、鍋温度検知部と鍋の間に異物が入り込み検知温度が正確に検知できなくなった場合においても、沸騰前に検知することで焦げや異常発熱の低減が可能となるので、加熱調理器等の用途にも適用できる。   As described above, in the rice cooker according to the present invention, even when a foreign object enters between the pan temperature detection unit and the pan and the detection temperature cannot be accurately detected, it can be burnt or abnormally heated by detecting it before boiling. Since it can be reduced, it can be applied to uses such as a heating cooker.

1 鍋
2 表示部
3 加熱装置
4 鍋温度検知部
5 制御部
101 液晶表示素子
102 蓋
103 底ヒータ
104 底温度センサ
105 蓋温度センサ
106 制御装置
106a 入力装置
107 制御装置
DESCRIPTION OF SYMBOLS 1 Pan 2 Display part 3 Heating device 4 Pan temperature detection part 5 Control part 101 Liquid crystal display element 102 Cover 103 Bottom heater 104 Bottom temperature sensor 105 Cover temperature sensor 106 Control apparatus 106a Input apparatus 107 Control apparatus

Claims (4)

炊飯器本体の内部に収納される鍋と、前記鍋の底部を加熱する加熱装置と、前記鍋の温度
を検知する鍋温度検知部と、炊飯が正常に終了しなかった場合に表示を行う表示部と、前記鍋温度検知部で検知した温度から前記加熱装置を制御して炊飯動作を行う制御部とを備え、前記制御部は、炊飯開始直後に行われる吸水工程における所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が正常時における所定の温度幅より小さい第1の温度幅以下の場合、加熱を停止した後に前記表示部に異常があった旨の表示を行うものとした炊飯器。
A pan housed inside the rice cooker body, a heating device that heats the bottom of the pan, a pan temperature detection unit that detects the temperature of the pan, and a display that displays when cooking is not completed normally And a control unit that controls the heating device from the temperature detected by the pan temperature detection unit to perform a rice cooking operation, and the control unit is a predetermined first water absorption in a water absorption process performed immediately after the start of rice cooking At the time of heating control to maintain the temperature, when the variation width of the temperature detected by the pan temperature detection unit is equal to or less than the first temperature range smaller than the predetermined temperature range at the normal time , there was an abnormality in the display unit after the heating was stopped A rice cooker that displays the effect .
前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい第2の温度幅以下の場合、前記第1の吸水温度より低い所定第2の吸水温度に保つ加熱制御を行う請求項1に記載の炊飯器。 The control unit has a predetermined temperature range when the normal temperature is larger than the first temperature range in the variation range of the detected temperature of the pan temperature detection unit during the heating control for maintaining the predetermined first water absorption temperature in the water absorption process. 2. The rice cooker according to claim 1 , wherein when the temperature is equal to or smaller than a second temperature width smaller than the width, heating control is performed to maintain a predetermined second water absorption temperature lower than the first water absorption temperature . 前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい前記第2の温度幅以下の場合、前記所定第2の吸水温度をその温度ばらつき幅に応じて可変させた請求項2に記載の炊飯器。 The control unit has a predetermined temperature range when the normal temperature is larger than the first temperature range in the variation range of the detected temperature of the pan temperature detection unit during the heating control for maintaining the predetermined first water absorption temperature in the water absorption process. The rice cooker according to claim 2, wherein the predetermined second water absorption temperature is varied according to the temperature variation width when the temperature is equal to or smaller than the second temperature width smaller than the width . 前記制御部は、前記吸水工程における前記所定の第1の吸水温度に保つ加熱制御時に、前記鍋温度検知部の検知温度のばらつき幅が前記第1の温度幅より大きく前記正常時における所定の温度幅より小さい前記第2の温度幅以下の場合、前記所定第2の吸水温度をその温度ばらつき幅に応じて可変させるとともに、炊き上げ温度を正常時に比べ低くした温度で炊き上げ動作を行う請求項3に記載の炊飯器。 The control unit has a predetermined temperature range when the normal temperature is larger than the first temperature range in the variation range of the detected temperature of the pan temperature detection unit during the heating control for maintaining the predetermined first water absorption temperature in the water absorption process. When the temperature is equal to or smaller than the second temperature width smaller than the width , the predetermined second water absorption temperature is varied according to the temperature variation width, and the cooking operation is performed at a temperature lower than the normal cooking temperature. 3. The rice cooker according to 3.
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