JP5854109B2

JP5854109B2 - rice cooker

Info

Publication number: JP5854109B2
Application number: JP2014218204A
Authority: JP
Inventors: 逸美長谷川; 佐藤　恵; 恵佐藤
Original assignee: タイガー魔法瓶株式会社
Priority date: 2014-10-27
Filing date: 2014-10-27
Publication date: 2016-02-09
Anticipated expiration: 2031-03-07
Also published as: JP2015016381A

Description

The present invention particularly relates to a rice cooker capable of simultaneous cooking with a steamer.

Conventionally, the thing of FIG. 10 is known as attaching a steamer to a rice cooker and performing rice cooking and steamed cooking simultaneously.

In general, a rice cooker is one that puts water, rice, etc. in an inner pot and cooks rice by a heating means provided below the inner pot. Water is boiled and steam is generated during the rice cooking. The thing of FIG. 10 steams a foodstuff simultaneously with cooking rice using the steam which generate | occur | produces in the inner pot a.

As shown in the figure, a steaming tool b is attached above the inner pot a. The steaming tool b is a dish-like member having a large number of holes in its entirety, and has a flange-like suspension part c on the outer periphery of the upper end, and the suspension part c is formed on the outer periphery of the upper end of the inner pot a. It is attached to the upper part of the inner pot a by suspending on the flange part d.

And the steaming of the foodstuff put in the steamer b is performed with the steam generated in the inner pot a. At this time, rice is also cooked in the inner pot a. And after cooking rice, the rice e can be made in the inner pot a below the steamer b, and the steamed food consisting of the boiled food f etc. put in the container and the peeled root vegetables g etc. can be made in the steamer b. (See Patent Document 1).

The above-mentioned conventional example performs simultaneous cooking of rice cooking and steaming by normal heating control for cooking white rice or the like. By the way, sufficient steam is necessary for steamed dishes, but when cooking with rice and steaming at the same time with normal heating control for cooking white rice etc., steam and heat are insufficient depending on the steaming ingredients. It has been found that steaming may not be performed. Moreover, the thing of the said prior art example does not have a menu which performs cooking of the contents in an inner pot, and steaming of the contents in a steamer simultaneously.

Japanese Patent No. 3336313

An object of the present invention is to provide a rice cooker that has a rice cooking simultaneous steaming menu and can simultaneously cook the contents in the inner pot and the steamed cooking of the contents in the steamer when selecting the rice cooking simultaneous steaming menu. That is.

In order to achieve the above object, the present invention adopts the following configuration.

This invention is a rice cooker which has an inner pot, the heating means which heats the said inner pot, the control apparatus which controls the said heating means, and the steamer accommodated in the said inner pot, Comprising: The said control apparatus It has a cooking rice simultaneous steaming menu, and in the rice cooking simultaneous steaming menu, the cooking of the contents in the inner pot and the steaming cooking of the contents in the steamer are performed at the same time, and the steam amount suitable for steaming dishes characterized in that it. Moreover, the inner pot, the heating means for heating the inner pot, the upper heating means for heating the upper part of the inner pot, the side heating means for heating the side part of the inner pot, the heating means and the upper part A rice cooker having a control device for controlling the heating means and the side heating means, and a steamer accommodated in the inner pot, having a rice cooking simultaneous steaming menu for operating the control device, and the rice cooking simultaneously In the steaming menu, the inside of the steamer is heated by at least the upper heating means or the side heating means, and the cooking of the contents in the inner pot and the steaming of the contents in the steaming tool are performed simultaneously. Features. The temperature raising step is a step including at least a phenomenon in which water evaporates, and may include a so-called cooking step.

The invention of the present application provides a steaming menu for simultaneous cooking of the contents in the inner pot and steamed cooking of the contents in the steamer, so that the amount of steam generated is more suitable for steamed cooking than in the case of only rice cooking As a result, steaming with sufficient steam can be performed.

Cross section of rice cooker with steamer Enlarged sectional view of steaming equipment Top view of the outer member of the steamer Plan view of inner member of steamer Cross section (A) and plan view (B) of steaming stand Front view of the operation panel System block diagram of rice cooker control device Time chart from the cooking process to the heat insulation process Flow chart of temperature rising process Cross-sectional view of the inner pot of a conventional rice cooker with steamer

FIG. 1 is a cross-sectional view of a rice cooker showing a state where a steaming tool is set in an inner pot, FIG. 2 shows an enlarged cross-sectional view of the steaming tool, and FIGS. 3 to 5 show an outer member, an inner member, and a steamer, respectively. Show.

The rice cooker 1 includes a rice cooker body 2 and a lid 3. The rice cooker main body 2 has a synthetic resin bottomed cylindrical inner case 5 in which the inner pot 4 can be set, a synthetic resin outer case 6 which is an outer casing, and a shoulder member 6a. 5 and the shoulder member 6a are coupled by screws or the like, and the outer case 6 and the shoulder member 6a are coupled by forcible fitting or the like.

On the outer peripheral surface of the inner case 5, a bottom coil 7 and a corner coil 8 each including a work coil are provided at a bottom portion and a corner portion from the bottom portion to a side surface, respectively, and a heat retaining heater 11 serving as a heat retaining heating device is disposed on the side portion. Are provided, and proper rice cooking and heat insulation control are performed by known control devices, respectively. The heating method by the heat retaining heater 11 may be an IH type, a high frequency type, or the like.

The bottom coil 7 and the corner coil 8 are placed on a coil base 9. A central portion of the coil base 9 has a through hole 9a penetrating in the vertical direction. The through hole 9a has a reed switch for detecting the set state of the inner pot 4 and a thermistor for detecting the temperature of the inner pot 4. Is provided with a temperature sensor 10.

The temperature sensor 10 has a spring built therein, and the tip of the temperature sensor 10 projects upward from the bottom of the inner case 5 when the inner pot 4 is not set. The temperature sensor 10 is pressed downward while being in contact with the outer surface of the bottom of the inner pot 4 when the inner pot 4 is set, and is activated by the reed switch. However, the temperature sensor 10 is not activated unless the inner pot 4 is set. It also has a function as a device.

The inner pot 4 is formed of a ferrous metal such as stainless steel capable of self-heating by eddy currents induced inside by the bottom coil 7 and the corner coil 8, and the inner pot 4 is placed in the inner case 5. By setting, the temperature sensor 10 is turned on, the bottom coil 7 and the corner coil 8 are energized, and when the rice cooking switch is turned on, the inner pot 4 is heated by Joule heat caused by the eddy current, The contents such as rice inside are heated evenly and cooked efficiently.

On the other hand, the lid 3 has a synthetic resin lid plate 12 and a heat radiating plate 13 made of a good thermal conductor fixed to the lid plate 12 by screws 14 so as to form the lower surface of the lid 3. In addition, a hollow portion 15 is formed between the cover plate 12 and the heat radiating plate 13, and a heat insulating material is sealed as necessary. Further, an annular sealing material 13a is provided at the outer peripheral end of the heat radiating plate 13, and when the lid 3 is closed, the sealing material 13a comes into contact with the inner pot 4 or the outer member 31 of the steamer, and steam or the like. Prevent escape to the outside.

On the upper surface of the heat radiating plate 13, a lid heater 16 which is a heating means for a lid made of an electric heater that generates resistance heat when energized is attached and controlled by a control device to quickly evaporate the condensed liquid droplets. Prevent white blur. The heating method using the lid heater 16 may be an IH type, a high frequency type, or the like.

A cylindrical opening 17 is formed in the central portion of the lid plate 12, and a cylindrical body 19 having a ball valve 18 therein and detachable from the lid plate 12 is provided in the opening 17. It is done. Further, a steam port 20 is provided on the upper surface, and when the steam pressure in the inner pot 4 exceeds a predetermined level, the steam enters the cylindrical body 19 as shown by an arrow and pushes up the ball valve 18 to the atmosphere from the steam port 20. To be discharged.

A rotatable hinge member 21 that allows the lid 3 to be opened and closed is provided at the upper rear end of the rice cooker body 2, and the lid 3 is openable and closable with respect to the rice cooker body 2.

An operation panel 22 is provided on the front side upper portion of the outer case 6 of the rice cooker body 2. As shown in FIG. 6, the operation panel 22 has various operation switches 23, that is, a rice switch 23 a, a heat retention switch 23 b, a menu switch 23 c for setting various menus such as white rice, quick cooking, no-wash rice, and time. A timer switch 23d to be set, a cancel switch 23e to cancel the setting, a rice cooking simultaneous steaming switch 23f used in the present embodiment, and a liquid crystal display unit 24 are provided, and the operation panel 22 further includes various switches 23 and a liquid crystal display unit. A microcomputer board 25 to which 24 or the like is attached is provided.

Further, on the rear side of the microcomputer board 25, an IGBT, a heater driving circuit, a CPU, a rectifier circuit comprising a diode bridge, and a smoothing circuit for driving and controlling the bottom coil 7, the corner coil 8, the heat retaining heater 11, the lid heater 16, and the like. A control board 26 having a control device such as the above is provided in a standing state.

1 to 4 show a steamer 30 in which the outer member 31 and the inner member 40 are separate. The steamer 30 has a separate outer member 31 and inner member 40, respectively.

The outer member 31 is a plate-shaped member having a substantially vertical side wall portion 32 and a horizontal bottom wall portion 33, and has an upper opening 34 above it. And, the annular upper end of the side wall portion 32 is formed with a hook-like suspension portion 35 that is outwardly curved in an arc shape, and the size thereof is a size that can be inserted into the inner pot 4. The

2 and 3, the bottom wall 33 has one large-diameter central opening 36 at the center and a plurality of, for example, six outer peripheral openings 37 (see FIG. 3) on the outer periphery. Between the adjacent outer peripheral openings 37 provided at intervals, a connecting portion 39 having a rectangular shape in plan view that connects the side wall portion 32 and the bottom wall portion 33 is provided.

Further, an annular mounting portion 33a is provided between the central opening 36 and the outer peripheral opening 37 of the bottom wall portion 33, and a vertical annular wall having a low height is provided at the outer peripheral end of the mounting portion 33a. As shown in FIG. 2, the inner member 40 is placed on the placement portion 33 a, and the inner member 40 is positioned at the center of the bottom wall portion 33 on the annular wall 38.

The inner member 40 is a plate-shaped member having a substantially vertical side wall portion 41 and a horizontal bottom wall portion 42, and the side wall portion 41 and the bottom wall portion 42 are not perforated, and an upper opening 43 is provided thereabove. Have An annular upper end portion of the side wall portion 41 is formed with a flange portion 44 that is outwardly curved in an arc shape, and the size thereof can be inserted into the annular wall 38 of the outer member 31. Is done.

Thus, since the inner member 40 is non-porous except for the upper opening 43, for example, food containing liquid such as boiled food, pudding, and steamed steam can be directly put into the inner member 40 for cooking. Even if the rice cracker rises during cooking, the rice cracker will not touch the ingredients.

When the inner member 40 is set in the outer member 31, the inner member 40 is set in the outer member 31 by grasping the collar portion 44 with a finger. When the inner member 40 is set in the outer member 31, the outer periphery of the bottom wall portion 42 of the inner member 40 is placed on the placement portion 33a of the outer member 31, as shown in FIGS. The lower side of the side wall portion 41 is inserted into the annular wall 38 of the outer member 31, and the horizontal movement is restricted.

A steaming stand 50 is set in the inner member 40. The steaming base 50 is a disk-shaped member having a plurality of apertures 51 as shown in FIG. 5, and has a plurality of, for example, three legs 52 on the bottom surface, and the outer diameter is It is smaller than the inner diameter of the inner member 40.

When the steaming base 50 is set in the inner member 40, as shown in FIGS. 1 and 2, a space 53 having a height of the leg 52 is formed between the steaming base 50 and the inner member 40, and during steaming The juice, oil, etc. from the ingredients fall into the space 53 between the steamer 50 and the inner member 40 through the opening 51. Therefore, the food can be steamed deliciously and healthy.

When the inner member 40 is set in the outer member 31 and the steamer 30 in which the steaming stand 50 is set in the inner member 40 is set in the inner pot 4 of the rice cooker 1, as shown in FIG. The suspension portion 35 is suspended by being engaged with an annular flange portion 4 a at the upper end portion of the inner pot 4.

In addition, the height of the steaming tool 30 is set to approximately half or less than the height of the inner pot 4, and rice cooking is performed simultaneously in the inner pot 4 below the steaming tool 30. In this case, the rice cooking capacity in the inner pot 4 is halved, so the amount of rice cooking is reduced, for example, about 1 to 2 go.

When the lid 3 is closed, the sealing material 13a on the lower surface of the lid 3 comes into contact with the inner peripheral surface of the suspension portion 35 of the outer member 31 to prevent the steam from escaping to the outside. Then, when rice is cooked, water is boiled in the inner pot 4 during the temperature raising process to generate steam, and the generated steam rises as shown by an arrow in FIG. 37 enters the inner member 40 through the outer member 31 and steams the food in the inner member 40. When the steam reaches a predetermined pressure or higher, the ball valve 18 is opened, and excess steam is discharged to the outside through the steam port 20.

A cap having a plurality of holes may be provided in the upper opening 43 of the inner member 40, and the annular wall 38 of the outer member 31 is extended upward to form the side wall portion 41 of the inner member 40. An integrated steamer in which the inner member 40 and the outer member 31 are integrally formed may be used with the bottom wall portion 33 having no opening 36 as the bottom wall portion 42 of the inner member 40.

The separate steamer with the inner member 40 and the outer member 31 is prepared by removing the inner member when cooking ingredients containing liquids such as boiled food, pudding, and steaming with the inner member, and after steaming There are advantages such as easy removal and easy cleaning. On the other hand, the integrated steamer is advantageous in that it is lighter in weight, has a smaller number of parts, and is lower in production cost than the separate type.

Next, FIG. 7 shows an outline of a control circuit unit such as a work coil, a heat retaining heater, and a lid heater with the microcomputer control device 100 for rice cooking and heat retaining control as the center. In the figure, reference numeral 60 denotes a microcomputer control unit (CPU) for rice cooking / heat retention control. The microcomputer control unit 60 is centered on a microcomputer, for example, a temperature detection circuit unit, a work coil drive circuit unit, an oscillation circuit unit, Each includes a reset circuit unit, a heat retaining heater and lid heater drive circuit unit, a power supply circuit unit, a liquid crystal display unit, an operation switch, and the like.

A pot temperature detection signal from the temperature sensor 10 is input to the temperature detection circuit 61 provided corresponding to the temperature sensor 10 that contacts the bottom wall of the inner pot 4. The work coil drive circuit unit is formed by, for example, a pulse width modulation circuit 62, a synchronization trigger circuit 63, an IGBT drive circuit 64, an IGBT 65, and a resonance capacitor 66.

The work coil drive circuit unit is electrically connected to a household AC power supply 68 via a rectifier circuit 67 and a smoothing circuit 69 incorporating a diode bridge for driving the work coil. The coil 8 is controlled by the microcomputer control unit 60 according to the output value suitable for the rice cooking and heat retention process and the ON duty ratio (for example, n / 16 seconds) at the same output value.

The heat retaining heater 11 is electrically connected to the heat retaining heater driving circuit 70, and the lid heater 16 is electrically connected to the lid heater driving circuit 71, and is driven ON and OFF at a desired output and duty ratio, respectively. . Further, the microcomputer control unit 60 is electrically connected to various operation switches 23, the liquid crystal display unit 24, a notification unit 72 such as a buzzer, a reset circuit 73, and an oscillation circuit 74 for forming a clock reference control signal.

Next, rice cooking and heat insulation control performed using the above-described microcomputer control unit 60 will be described with reference to the time chart of FIG.

In the rice cooking process, by increasing the outputs of the bottom coil 7 and the corner coil 8 to predetermined values, water is first sufficiently absorbed into the rice in the water absorption process in which the rice absorbs water.

When sufficient water absorption is performed on the rice in the water absorption process, a heating process is performed in which the output is rapidly increased and the water is evaporated to cook rice at a stretch. In this temperature raising step, for example, the total number of rice in the inner pot is determined based on the rate of temperature increase within a predetermined time, and the subsequent boiling maintenance time is determined based on the total number of rice.

In this temperature raising step, water boils and steam is generated. That is, the temperature raising step is a step in which at least steam is generated. Steamed dishes are controlled as described below using this steam. In addition, although there exists what divides a temperature rising process into a temperature rising process and a cooking process, in that case, a cooking process may be included in the temperature rising process of this invention.

When the temperature raising process is completed, the steaming process is performed, and the cooked rice is sufficiently steamed, the rice is brought into an optimal state, the rice cooking process is terminated, and the process proceeds to the heat retaining process.

Steaming control will be described. As described above, in the temperature raising step, water boils and steam is generated. A normal temperature rising process (for example, a temperature rising process for rice cooking, for example, white rice, quick cooking, rice bran, etc.) is performed with high output power in order to cook rice at a stretch. For this reason, steam is rapidly generated in a short time, but the time for generating steam is shortened, and when steaming is performed, there are cases where sufficient steaming is not performed depending on the ingredients.

The present invention has a dedicated rice cooking simultaneous steaming menu as shown in FIG. 6, and when this menu is selected, the heating amount per unit time in the normal heating process is reduced, for example, the output of the work coil or Including the heater type, the duty ratio of the energization time is reduced. This control may be performed in all steps of the temperature raising step, or may be performed in some steps. In some cases, it may be performed after a predetermined time during the temperature raising step or when more steam is generated after the predetermined temperature. In addition, this menu can be performed on any course of white rice, quick cooking, wash-free rice, brown rice, rice cooking, and porridge.

By reducing the heating amount per unit time in the temperature raising step, it is possible to slow the generation of steam and increase the generation time of steam. As a result, sufficient steam for steaming can be secured, and proper steamed cooking can be performed together with cooking rice. In this case, the cooking time becomes longer.

When the rice cooking simultaneous steaming menu is selected, the heating amount per unit time by either one or both of the heat retaining heater 11 and the lid heater 16 may be increased. By doing in this way, it becomes possible to apply heat from the side of the ingredients in the steamer 30 and / or from above, and a more appropriate steamed dish can be performed.

By the way, the ingredients for steaming are, for example, steamed vegetables, meats, boiled eggs and firm pudding, etc. Since there are various kinds of ingredients, such as steamed sake, which require less steam when steamed, the menu for simultaneous steaming with rice is provided with a menu of strength and weakness.

The strong and weak menu is to divide the steamed rice cooking menu into multiple stages, for example, in two stages. When cooking foods that require more steam when steaming (select the strong menu), steam is less when steaming. Compared to cooking good ingredients (selecting the weak menu), the heating amount per unit time is changed and adjusted greatly. For example, the duty ratio of the energizing time is changed and adjusted including the work coil output or heater type. (See the flowchart below for details).

Note that the user selects the strength menu mainly by the user. For example, the strength menu may be automatically selected by providing a weight sensor on the steaming stand 50 or a sensor capable of identifying food on the lid 3. Good.

When the rice cooking simultaneous steaming menu is performed, the amount of rice cooking is reduced as described above (for example, about 1 or 2), and the steamer 30 and the ingredients for steaming are put in the inner pot 4, so The rate of temperature increase in the pan 4 becomes slow, and there is a risk that the total number determination for automatically determining the amount of rice cooking is erroneously determined.

Therefore, it is good to set the new number determination threshold value which makes the number determination threshold of the rice cooking simultaneous steaming menu 2 ranks, for example, 1 combination and 2 combination, and perform the combination determination based on the threshold. By providing such a new total number determination threshold value, erroneous determination of the total number determination can be prevented.

Next, control of the temperature raising step will be described with reference to a flowchart of an example of the temperature raising step after the water absorption step in FIG. First, it is determined in step S1 whether the menu is a rice cooking simultaneous steaming menu. This determination is made manually according to whether the user has selected the rice cooking simultaneous steaming switch 23f. When a negative determination is made in step S1, the process proceeds to step S2 to start a normal heating process without steaming.

When the temperature raising process starts, the process proceeds to step S3, step S4, and step S5 in sequence, and the bottom coil and the corner coil work coils 7 and 8 are controlled with high output ON control with 100% output and a duty ratio of 16/16. Then, the heat retaining heater 11 and the lid heater 16 are turned off. Note that the heat retaining heater 11 and the lid heater 16 may be ON-controlled at a low output. Then, it progresses to step S6 and it is determined whether 10 minutes have passed. This time is detected by counting a timer (not shown).

If a negative determination is made in step S6, the process returns to step S3 and the same steps are repeated. If it is determined in step S6 that 10 minutes or more have elapsed, the process proceeds to step S7, step S8, and step S9 in sequence, and the work coils 7 and 8 are controlled by ON control with a 60% output and a duty ratio of 14/16, and the heat retaining heater 11 and the lid heater 16 are turned off. Note that the heat retaining heater 11 and the lid heater 16 may be ON-controlled at a low output. Then, it progresses to step S10 and it is determined whether the temperature of the inner pot 4 is 120 degreeC or more. This temperature is detected by the temperature sensor 10.

If a negative determination is made in step S10, the process returns to step S7 and the same steps are repeated. If it determines with it being 120 degreeC or more by step S10, it will progress to a steaming process.

If it determines with a rice cooking simultaneous steaming menu by step S1, it will progress to step S11 and will start the temperature rising process of a rice cooking simultaneous steaming menu. When the temperature raising process is started, the process proceeds to step S12, step S13, and step S14 in sequence, and the work coils 7 and 8 are controlled with high output ON control with 100% output and duty ratio 16/16. 16 is turned off. Note that the heat retaining heater 11 and the lid heater 16 may be ON-controlled at a low output. Then, it progresses to step S15 and it is determined whether 10 minutes have passed. This time is detected by counting a timer (not shown).

If a negative determination is made in step S15, the process returns to step S12 and the same steps are repeated. If it is determined in step S15 that 10 minutes or more have elapsed, the process proceeds to step S16 to determine whether the menu is a strong menu.

When an affirmative determination is made in step S16, that is, when the strong menu is selected, the process proceeds to step S17, step S18, and step 19 in sequence, and the work coils 7 and 8 are turned ON with a 60% output and a duty ratio of 10/16. The temperature control heater 11 and the lid heater 16 are controlled by ON control with a duty ratio of 6/16. Then, it progresses to step S20 and it is determined whether the temperature of the inner pot 4 is 120 degreeC or more. This temperature is detected by the temperature sensor 10.

If a negative determination is made in step S20, the process returns to step S17 and the same steps are repeated. If it determines with it being 120 degreeC or more by step S20, it will progress to a steaming process.

When a negative determination is made in step S16, that is, when the weak menu is selected, the process proceeds to step S21, step S22, and step 23 in order, and the work coils 7 and 8 are turned ON with a 60% output and a duty ratio of 8/16. The temperature control heater 11 and the lid heater 16 are controlled by ON control with a duty ratio of 4/16. Then, it progresses to step S24 and it is determined whether the temperature of the inner pot 4 is 120 degreeC or more. This temperature is detected by the temperature sensor 10.

If a negative determination is made in step S24, the process returns to step S21 and the same steps are repeated. If it determines with it being 120 degreeC or more by step S24, it will progress to a steaming process.

In addition, the heating heater 11 and the lid heater 16 are ON-controlled during the steaming process such as white rice, quick cooking, and rice bran, which is dedicated to rice cooking, but the heating heater 11 and the lid heater are used during the steaming process in the rice cooking simultaneous steaming menu. It is better to increase the duty ratio of 16 than that for rice cooking. Steaming efficiency can be further increased by such steaming control.

The invention of the present application is not limited to the configuration of the above embodiment, and it is needless to say that the design can be appropriately changed without departing from the gist of the invention.

DESCRIPTION OF SYMBOLS 1 ... Rice cooker 2 ... Rice cooker main body 3 ... Cover body 4 ... Inner pan 5 ... Inner case 6 ... Outer case 6a ... Shoulder member 7 ... Bottom coil 8 ... Corner coil 9 ... Coil stand 9a ... Through-hole 10 ... Temperature sensor 11 Insulating heater 12 ... Cover plate 13 ... Heat sink 13a ... Sealing material 14 ... Screw 15 ... Hollow part 16 ... Cover heater 17 ... Opening 18 ... Ball valve 19 ... Cylindrical body 20 ... Steam port 21 ... Hinge member 22 ... Operation panel 23 ... Various operation switches 23a ... Rice cooking switch 23b ... Insulation switch 23c ... Menu switch 23d ... Timer switch 23e ... Cancel switch 23f ... Rice cooking simultaneous steaming switch 24 ... Liquid crystal display unit 25 ... Microcomputer board 26 ... Control board 30 ... Steaming tool 31 ... External material 32 ... side wall 33 ... bottom wall 33a ... placement part 34 ... upper opening 35 ... suspension part 36 ... central opening 37 ... outer periphery Opening 38 ... annular wall 39 ... connecting part 40 ... inner member 41 ... side wall part 42 ... bottom wall part 43 ... upper opening 44 ... collar 50 ... steaming stand 51 ... opening 52 ... leg 53 ... space 60 ... microcomputer control unit 61 ... Temperature detection circuit 62 ... Pulse width modulation circuit 63 ... Synchronous trigger circuit 64 ... IGBT drive circuit 65 ... IGBT 66 ... Resonance capacitor 67 ... Rectifier circuit 68 ... Home AC power supply 69 ... Smoothing circuit 70 ... Insulation heater drive circuit 71 ... Lid Heater drive circuit 72 ... notification unit 73 ... reset circuit 74 ... oscillation circuit 100 ... microcomputer control device

Claims

A rice cooker having an inner pot, a heating means for heating the inner pot, a control device for controlling the heating means, and a steamer accommodated in the inner pot,
Having a cooking rice simultaneous steaming menu to operate the control device,
In the rice cooking simultaneous steaming menu, cooking the contents in the inner pot and steaming the contents in the steamer are performed at the same time, and the steam amount is suitable for steaming .
Inner pot, heating means for heating the inner pot, upper heating means for heating the upper part of the inner pot, side heating means for heating the side portion of the inner pot, the heating means and the upper heating means And a control device for controlling the side heating means, and a rice cooker having a steamer accommodated in the inner pot,
Having a cooking rice simultaneous steaming menu to operate the control device,
In the rice cooking simultaneous steaming menu, the inside of the steamer is heated by at least the upper heating means or the side heating means, and the cooking of the contents in the inner pot and the steaming cooking of the contents in the steamer are performed simultaneously. A rice cooker characterized by performing.