JP5910346B2 - rice cooker - Google Patents

Description

  The present invention relates to rice cooker control for adjusting the cooked state of rice in a rice cooker that cooks rice.

2. Description of the Related Art Conventionally, there are rice cookers that can be cooked separately by adjusting the sweetness, umami, hardness (elasticity), stickiness, etc. of the cooked rice.
Such a rice cooker adjusts the cooked state of rice by supplying hot water generated by hot water generating means provided inside the rice cooker to the inside of the kettle during the steaming step ( For example, see Patent Document 1).

JP 2008-104683 A (FIG. 1)

However, the configuration described in the cited document 1 includes a hot water heating unit for storing water and a hot water heating means for heating the water in addition to the basic structure for cooking rice inside the rice cooker. It is necessary to provide hot water guide means for guiding the hot water from the hot water heating section to the inside of the kettle.
That is, there has been a problem that adding such a structure causes the rice cooker to have a complicated and large structure and an increase in costs associated with these.

  This invention solves the said subject, and it aims at providing the rice cooker which can adjust the cooking condition of rice, without using a complicated structure.

In order to solve the above problems, in a rice cooker, a main body having an opening on the upper surface, a lid for opening and closing the opening, a pot that holds food such as cooked rice accommodated inside the main body from the opening, Heating means for heating the kettle, temperature detecting means for detecting the temperature of at least one of the kettle or cooked rice, control means for controlling energization of the heating means to control rice cooking, and a seasonal input switch for inputting current season information And the rice cooking operation executed by the control means has a dry-up process in which the temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked product, and the control means has a peak temperature of the dry-up process. In the previous stage, by controlling the heating means, the temperature information from the temperature detecting means is maintained at a maintenance temperature lower than the boiling temperature and lower than the peak temperature of the dry-up process for a predetermined holding time. Is intended to, by changing the keeping temperature, and adjusts the cooking state of rising of rice, maintaining temperature, based on the season information set is inputted by seasonal input switch, can by setting It becomes.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to comprise the rice cooker which can adjust the cooking state of rice, without using a complicated structure.

Sectional schematic diagram which shows the structure of the rice cooker which concerns on Embodiment 1. FIG. The block diagram which shows the structure of the rice cooker which concerns on Embodiment 1. FIG. Plan view of operation / display unit of rice cooker according to embodiment 1 The flowchart which shows operation | movement of the rice cooker which concerns on Embodiment 1. FIG. The graph which shows transition of the pot temperature in each process of the rice cooking operation | movement of the rice cooker which concerns on Embodiment 1. FIG. The flowchart which shows operation | movement of the rice cooker which concerns on Embodiment 2. FIG. The graph which shows transition of the pot temperature in each process of the rice cooking operation | movement of the rice cooker which concerns on Embodiment 2. FIG. The flowchart which shows operation | movement of the rice cooker which concerns on Embodiment 3. The graph which shows transition of the pot temperature in each process of the rice cooking operation | movement of the rice cooker which concerns on Embodiment 3.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
(Embodiment 1)
With reference to FIGS. 1-2, the structure of the rice cooker 100 is demonstrated.
The rice cooker 100 includes a main body 1, a lid body 10 including an outer lid 10a and an inner lid 10b that are supported by a hinge portion 6 to open and close the upper portion of the main body, a container cover 2 provided inside the main body, rice, water, and the like. A pot 5 for holding the cooked food, an induction heating coil 3 as a heating means for heating the pot 5, a side heating means 28 for heating the side face of the pot 5, a lid heater 29 for heating the inner lid 10b, A bottom temperature sensor 4 and control means 8 are provided.
As a heating means, a sheathed heater may be provided instead of the induction heating coil 3.

  The container cover 2 is formed in a bottomed cylindrical shape having a concave shape that opens upward, and a hook 5 is detachably accommodated therein. In the center of the bottom of the container cover 2, a hole 2a into which the bottom temperature sensor 4 is inserted is formed. The bottom temperature sensor 4 is a thermistor, for example.

The outer lid 10a is provided with an operation / display unit 13 on the upper surface, and a cartridge 12 communicating with the inner lid 10b is detachably attached. The cartridge 12 includes a steam inlet 12a having a valve that moves up and down according to the steam pressure generated during rice cooking, and a steam outlet 12b that discharges the steam that has passed through the valve of the steam inlet 12a to the outside. Is provided.
Further, an internal temperature sensor 14 made of, for example, a thermistor for detecting the temperature in the hook 5 is attached to the lower surface of the outer lid 10a.

The inner lid 10b is attached to the surface of the outer lid 10a on the main body 1 side via a locking member 11. A lid packing 9 of a sealing material is attached to the peripheral edge portion of the inner lid 10b to ensure sealing with the flange portion 5a formed on the outer periphery of the upper end portion of the hook 5.
In addition, an opening is formed in the inner lid 10b so that the internal temperature sensor 14 faces directly to the inside of the shuttle 5.

The control means 8 is for supplying a high frequency current to the heating coil 3 based on outputs from the bottom temperature sensor 4, time measuring means 7, operation / display unit 13, and internal temperature sensor 14, side heating means 28, lid heater. In addition to controlling energization to 29, the overall operation of rice cooker 100 is controlled.
The control means 8 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer or a CPU and software executed thereon.

Next, details of the operation / display unit 13 are shown in FIG. FIG. 3 is a front view of the operation / display unit 13 of the rice cooker according to the first embodiment.
The operation / display unit 13 is provided with a liquid crystal display plate 15 in the center, and the liquid crystal display plate 15 has a time display, rice display 16 of “white rice”, “non-washed rice”, “germinated brown rice”, and “brown rice” as rice seeds. The hardness of the finish is “normal”, “hard”, “soft”, and the consistency of the finish is “strong”, “medium”, “weak”, and the menus are “white rice”, “rice porridge”, “ A menu display 19 of “cooking” and a seasonal display 50 showing the input current season in two stages of “spring and summer” and “autumn and winter” can be displayed.
The rice seed display 16, the hardness display 17, the stickiness display 18, the menu display 19 and the season display 50 display the contents selected by the user operating various switches described later.

  On the left side of the liquid crystal display panel 15, a rice level selection switch 20 for selecting the rice type of the rice type display 16 and a hardness level selection for selecting the hardness of the level display 17 for the hardness of the cooked rice. A switch 21, a stickiness level selection switch 22 for selecting the stickiness of the stickiness level display 18 of the cooked rice, a menu selection switch 23 for selecting a menu of the menu display 19, and a season input switch for inputting the current season information 51 and a cut / warm switch 24 are provided.

A rice cooking switch 25, a reservation switch 26, and a time switch 27 are provided on the right side of the liquid crystal display panel 15.
In addition, the hardness level selection switch 21, the season input switch 51, the stickiness level selection switch 22, and the menu switch 23 are operation means for setting rice cooking control. It is a setting content.

Next, the rice cooking operation of the rice cooker according to the first embodiment will be described with reference to FIGS.
First, the user operates various switches in the operation display unit 13 to set desired conditions and a cooked state.
Here, for example, the rice variety is “white rice”, the cooked rice is “normal”, the cooked rice stickiness is set to a predetermined level, and the rice cooker switch 25 is operated to start cooking rice. Explain the case.

Next, each rice cooking process which the control means 8 controls and performs each part is demonstrated.
Referring to the flowchart shown in FIG. 4 and the temperature change graph shown in FIG. 5, the cooked rice set based on the signal indicating the stickiness level from the stickiness level selection switch 22 in step S <b> 1 after the start of cooking. The stickiness level is determined, and the process proceeds to the preheating step of step S2.
The preheating process is a stage before the water in the kettle 5 boils, and heats the kettle 5 for a predetermined temperature and for a predetermined time to promote water absorption of rice and tastes such as sugar as a sweet ingredient and amino acids as an umami ingredient. It is a process of generating components.

  The control means 8 controls according to the temperature information from the bottom temperature sensor 4 so as to supply desired power to the heating means 3 until the pot temperature reaches T0 ′ as shown in FIG. 5, and when the pot temperature reaches T0 ′. The supply of electric power to the heating means 3 is controlled on and off so that the temperature of the kettle is maintained until the time information from the time measuring means 7 indicates time t0 ′.

  Next, when the time information from the time measuring means 7 indicates time t0 ', the process proceeds to the step before boiling in step S3. This pre-boiling process is a process from the end of the preheating process until the water in the kettle 5 boils, that is, temperature information from the kettle bottom temperature sensor 4 detects boiling in the kettle 5. At this stage, the rice will absorb more water than the preheating process, and starch gelatinization will begin.

When the time information from the time measuring means 7 indicates the time t0 ′, the control means 8 follows the temperature information from the bottom temperature sensor 4 to set the boiling detection temperature T0 at which the kettle temperature becomes the boiling temperature as shown in FIG. It controls so that desired electric power may be supplied to the heating means 3 until it becomes.
In the first embodiment, the boiling detection temperature T0 is determined based on the temperature information from the bottom temperature sensor 4. However, the boiling detection temperature T0 is determined based on the temperature information from the internal temperature sensor 14 or the temperature information from both. You may make it perform determination of T0.

Next, if the control means 8 determines from the temperature information from the bottom temperature sensor 4 that the temperature inside the pot 5 is the boiling detection temperature T0 at which the boiling temperature is reached, the process proceeds to the boiling maintaining step of step S4.
This boiling maintaining step is a step of promoting the gelatinization of the starch of the rice by keeping the rice and water in the kettle 5 at a high temperature after the boiling is detected, and cooking the rice. The rice in the kettle 5 is cooked for a predetermined time. Heat so that does not burn.

Then, the control means 8 determines that the temperature inside the kettle is the boiling detection temperature T0 based on the temperature information from the kettle bottom temperature sensor 4 and then until a predetermined period of time elapses until there is no excess moisture in the kettle 5. It is controlled so that the electric power is supplied.
The period of the boiling maintenance step is determined by determining the amount of moisture in the pot 5 from the temperature change of the pot bottom temperature detection sensor 4, that is, by estimating that the excess moisture in the pot 5 has been exhausted. For example, when the temperature information from the bottom temperature sensor 4 exceeds the boiling detection temperature (about 100 ° C.), which is the boiling temperature, it is estimated that the excess water in the pot 5 has disappeared, and the boiling maintaining process is terminated.
Alternatively, it may be determined that a predetermined time has elapsed since the boiling detection, and the transition may be made.

Next, when the boiling maintenance process ends, the control means 8 proceeds to the dry-up process in step S5.
The dry-up process is a process in which moisture is completely absorbed to the center of the rice, is completely gelatinized to the center of the rice, and if there is excess moisture in the kettle, it is completely evaporated, and the dry temperature is higher than the boiling detection temperature T0. In this process, the temperature in the kettle is increased to the up-peak temperature (the highest temperature in the dry-up process) to promote gelatinization of rice.

  First, in the dry-up process, the heating coil is energized, and the temperature information from the bottom temperature sensor 4 is a predetermined maintenance temperature that is higher than the boiling detection temperature T0 that is the boiling temperature and lower than the dry-up peak temperature Td. When Tj (T0 <Tj <Td) is reached, the control means 8 performs energization control on the heating coil so that the temperature inside the pot is maintained at the maintenance temperature Tj for a predetermined holding time tj (S5 to S5). S11).

Then, after the holding time tj has elapsed, the control means performs energization control on the heating coil until the temperature information from the bottom temperature sensor 4 reaches the dry-up peak temperature Td (S12 to S13).
The maintenance temperature Tj and the holding time tj are set according to the determination in step S1 (the relationship between the stickiness level, the maintenance temperature Tj, and the holding time tj will be described later).

If it is determined in step S12 that the temperature information from the bottom temperature sensor 4 has reached the dry-up peak temperature Td, the power supply to the heating means 3 is stopped, and the temperature information from the bottom temperature sensor 4 indicates the boiling detection temperature T0 ( When the temperature is about 100 ° C. or lower, the process proceeds to the steaming process of step S14.
When proceeding to the steaming step, the temperature information from the bottom temperature sensor 4 was set to the boiling detection temperature T0 (about 100 ° C.) or less, but reached the dry-up peak temperature Td based on the time information from the time measuring means 7. You may make it progress to a steaming process after predetermined time progress after that.
Moreover, although it comprised as mentioned above in the dry-up process, you may make it transfer by determining that predetermined time passed since boiling detection.

  This steaming process is a process for evaporating the moisture on the surface of the rice, making the moisture of the rice uniform, and making the inside of the rice completely gelatinized. The rice does not burn and the kettle temperature is 80 ° C or higher. This is a process for holding time. After the predetermined time has elapsed, rice cooking is terminated, and power supply to the heating means 3 is stopped.

  As described above, in the rice cooking process, after the boiling maintaining process and before the dry-up peak temperature Td, the predetermined maintenance that is higher than the boiling detection temperature T0 and lower than the dry-up peak temperature Td. Since the predetermined holding time tj is maintained at the temperature Tj, the rice can be kept at a high temperature while being sufficiently absorbed, and the temperature can be increased, and the gelatinization degree of the starch can be increased and cooked to a sticky rice. be able to.

  In particular, since the holding time tj is provided at a stage before reaching the peak temperature of dry-up, excess water can be reliably blown from the inside of the kettle, and the dry-up process can be performed more reliably.

Here, the setting level of the stickiness of rice, the holding time tj, and the maintenance temperature Tj will be described.
The stickiness of the rice can be maintained at a high temperature with the water sufficiently absorbed, and can be strengthened by increasing the temperature, and the degree of starch gelatinization can be increased.
Therefore, the state of the cooked rice becomes more sticky (more texture) if the holding time tj is made longer, and less sticky (a refreshing texture) if the holding time tj is made shorter. ) Can be cooked.

For example, the setting level of stickiness is defined as “weak”, “medium” (normal), “strong”, and the holding times thereof are “weak → tj1”, “medium → tj2”, “strong → tj3”. ", The relationship is" tj1 <tj2 <tj3 ".
That is, it is not necessary to change the maintenance temperature Tj by adjusting the holding time tj according to the strength of the set stickiness, and the stickiness can be adjusted by changing only the holding time tj. realizable.

In addition, the state of the cooked rice becomes more sticky (more texture) if the maintenance temperature Tj is set higher, and less sticky (a refreshing meal) if the maintenance temperature Tj is set lower. Sense) Can be cooked.
Therefore, the strength of the cooked rice can be adjusted by changing the maintenance temperature Tj.

For example, the setting level of stickiness is defined as “weak”, “medium”, “strong”, and the maintenance temperatures are “weak → Tj1”, “medium → Tj2”, “strong → Tj3”. ", The relationship is" T0 <Tj1 <Tj2 <Tj3 <Td ".
That is, when the control means 8 adjusts the strength of the rice, even if the stickiness setting is different by adjusting the strength of the rice by changing the maintenance temperature Tj while keeping the holding time tj constant. , Cooking time can be constant.

In the present embodiment, the dry-up process includes the holding time tj that is maintained at the predetermined maintenance temperature Tj, but there is no problem if the holding time tj is not regarded as the dry-up process. That is, in the present embodiment, it is only necessary to provide the holding time tj for maintaining the predetermined maintenance temperature Tj at the stage before the dry-up peak.
In addition, to adjust the cooked state of rice, it is possible to change either value of maintenance temperature Tj or holding time tj as a parameter, but adjust both values appropriately to adjust the cooked state. You may do it.

(Embodiment 2)
The second embodiment will be described with reference to FIGS. In addition, the same structure and control attach | subject the same code | symbol, and abbreviate | omit description.
In the second embodiment, after the peak temperature Td is reached in the dry-up process, the control means 8 energizes the heating coil so that the temperature inside the kettle is maintained at the maintenance temperature Tj for a predetermined holding time tj. It relates to control that controls and adjusts the stickiness of rice.

Each rice cooking process which a control means controls and performs each part is demonstrated.
Referring to the flowchart shown in FIG. 6 and the graph showing the temperature change detected by the bottom temperature sensor in each step shown in FIG. The stickiness level set based on the rice is determined, and the process proceeds to the preheating step of step S22.
This preheating step is a stage before the water in the kettle 5 boils, and heats the kettle 5 for a predetermined temperature and for a predetermined time to promote water absorption of rice, and presents sugar as a sweet component and amino acids as a delicious component. This is a step of generating a taste component.

  In the preheating process, the control means 8 controls according to the temperature information from the bottom temperature sensor 4 so as to supply desired power to the heating means 3 until the pot temperature reaches T0 ′ as shown in FIG. Then, on / off control of power supply to the heating means 3 is performed so that the temperature of the kettle is maintained until the time information from the time measuring means 7 indicates time t0.

  Next, when the time information from the time measuring means 7 indicates the time t0 ', the process proceeds to the step before boiling in step S23. This pre-boiling process is a process from the end of the preheating process until the water in the kettle 5 boils, that is, temperature information from the kettle bottom temperature sensor 4 detects boiling in the kettle 5. At this stage, the rice will absorb more water than the preheating process, and starch gelatinization will begin.

In this step, when the time information from the time measuring means 7 indicates the time t0 ′, the control means 8 follows the temperature information from the bottom temperature sensor 4 and the kettle temperature becomes the boiling detection temperature T0 as shown in FIG. Until the heating means 3 is supplied with the desired power.
In the second embodiment, the boiling detection temperature T0 is determined based on the temperature information from the bottom temperature sensor 4, but the boiling detection temperature is based on the temperature information from the internal temperature sensor 14 or the temperature information from both. You may make it perform determination of T0.

Next, when the control means 8 determines that the temperature in the pot 5 is the boiling detection temperature T0 based on the temperature information from the pot bottom temperature sensor 4, the process proceeds to the boiling maintaining process in step S24.
This boiling maintaining step is a step of promoting the gelatinization of the starch of the rice by keeping the rice and water in the kettle 5 at a high temperature after the boiling is detected, and cooking the rice. The rice in the kettle 5 is cooked for a predetermined time. Heat so that does not burn.

Then, the control means 8 determines that the temperature inside the kettle is the boiling detection temperature T0 based on the temperature information from the kettle bottom temperature sensor 4 and then until a predetermined period of time elapses until there is no excess moisture in the kettle 5. It is controlled so that the electric power is supplied.
The period of the boiling maintenance step is determined by determining the amount of moisture in the pot 5 from the temperature change of the pot bottom temperature detection sensor 4, that is, by estimating that the excess moisture in the pot 5 has been exhausted.
For example, when the temperature information from the kettle bottom temperature sensor 4 exceeds the boiling detection temperature (about 100 ° C.), it is estimated that the extra moisture in the kettle 5 has disappeared, and the boiling maintaining process is terminated. Alternatively, it may be determined that a predetermined time has elapsed since the boiling detection, and the transition may be made.

Next, when the boiling maintenance process ends, the control means 8 proceeds to the dry-up process in step S25.
The dry-up process is a process in which moisture is completely absorbed to the center of the rice, is completely gelatinized to the center of the rice, and if there is excess moisture in the kettle, it is completely evaporated, and the dry temperature is higher than the boiling detection temperature T0. In this process, the temperature in the kettle is increased to the up-peak temperature Td (the highest temperature in the dry-up process) to promote gelatinization of rice.

First, in the dry-up process of S25, energization control is performed on the heating coil until the temperature information from the bottom temperature sensor 4 reaches the dry-up peak temperature Td (S26 to S27).
If it is determined in step S26 that the temperature information from the bottom temperature sensor 4 has reached the dry-up peak temperature Td, the power supply to the heating means 3 is stopped.

When the temperature information from the bottom temperature sensor 4 reaches the maintenance temperature Tj, the control means 8 energizes the heating coil so that the temperature inside the pot is maintained at the maintenance temperature Tj for a predetermined holding time tj. Control is performed (S29 to S33). The maintenance temperature Tj and the holding time tj are set according to the determination in step S1 (the relationship between the stickiness level, the maintenance temperature Tj, and the holding time tj will be described later).
And a control means progresses to the steaming process of step S34, after this holding time tj passes.

  The steaming process is a process to evaporate the moisture on the surface of the rice, to make the moisture of the rice uniform and to make the inside of the rice completely gelatinized. The rice does not burn, and the kettle temperature is kept at 80 ° C. or higher for a predetermined time. It is a process to do. After the predetermined time has elapsed, rice cooking is terminated, and power supply to the heating means 3 is stopped.

  As described above, in the rice cooking process, after the boiling maintaining process, at a stage after the peak temperature Td of the dry-up is reached, the predetermined temperature which is higher than the boiling detection temperature T0 and lower than the dry-up peak temperature Td. Since the predetermined holding time tj is maintained at the maintenance temperature Tj, the rice can be kept at a high temperature in a sufficiently absorbed state, the temperature can be increased, the gelatinization degree of starch can be increased, and the sticky rice is cooked. Can be raised.

  In particular, since the above holding time tj is provided at the stage after the peak dry-up temperature, the time for steaming rice can be taken longer along with the unevenness process, which is the final process, and the rice is cooked more moistly. Can be raised.

Here, the setting level of the stickiness of rice, the holding time tj, and the maintenance temperature Tj will be described.
The stickiness of the rice can be maintained at a high temperature with the water sufficiently absorbed, and can be strengthened by increasing the temperature, and the degree of starch gelatinization can be increased.
Therefore, the state of the cooked rice becomes more sticky (more texture) if the holding time tj is made longer, and less sticky (a refreshing texture) if the holding time tj is made shorter. ) Can be cooked.

For example, the setting level of stickiness is defined as “weak”, “medium” (normal), “strong”, and the holding times thereof are “weak → tj1”, “medium → tj2”, “strong → tj3”. ", The relationship is" tj1 <tj2 <tj3 ".
That is, it is not necessary to change the maintenance temperature Tj in accordance with the set stickiness, and the stickiness can be adjusted by changing only the holding time tj, which can be realized by simple control.

In addition, the state of the cooked rice becomes more sticky (more texture) if the maintenance temperature Tj is set higher, and less sticky (a refreshing meal) if the maintenance temperature Tj is set lower. Sense) Can be cooked.
For example, the setting level of stickiness is defined as “weak”, “medium”, “strong”, and the maintenance temperatures are “weak → Tj1”, “medium → Tj2”, “strong → Tj3”. ", The relationship is" T0 <Tj1 <Tj2 <Tj3 <Td ".

Therefore, the strength of the cooked rice can be adjusted by changing the level of the maintenance temperature Tj.
That is, when the control means 8 adjusts the strength of the rice, even if the stickiness setting is different by adjusting the strength of the rice by changing the maintenance temperature Tj while keeping the holding time tj constant. , Cooking time can be constant.

In the present embodiment, the dry-up process includes the holding time tj that is maintained at the predetermined maintenance temperature Tj, but there is no problem if the holding time tj is not regarded as the dry-up process. That is, in the present embodiment, it is only necessary to provide the holding time tj for maintaining the predetermined maintenance temperature Tj at a stage after the dry-up peak.
In addition, to adjust the cooked state of rice, it is possible to change either value of maintenance temperature Tj or holding time tj as a parameter, but adjust both values appropriately to adjust the cooked state. You may do it.

(Embodiment 3)
The third embodiment will be described with reference to FIG. In addition, the graph which shows the water level of the pot temperature in each process of rice cooking operation | movement is demonstrated using FIG.
In general, rice quality changes as the amount of water (water content) decreases as time elapses after harvesting.
Newly harvested rice, which has just been harvested, has a high moisture content, so it has a strong stickiness after cooking. In other words, it is cooked to a crisp texture.
In contrast, rice that has been harvested for a period of time has a reduced amount of water depending on the elapsed time, so when cooked under the same conditions as fresh rice, The stickiness is weakened. In other words, older rice has a more crisp texture.

In the first embodiment and the second embodiment, the configuration in which the strength of the cooked rice is adjusted by appropriately changing the maintenance temperature Tj or the holding time tj has been described.
On the other hand, the present embodiment applies these embodiments and appropriately changes the maintenance temperature Tj or the holding time tj according to the elapsed time from the rice harvest time, thereby obtaining the rice harvest time. Regardless of the length of the elapsed time from, the cooked state becomes a consistent stickiness.

For example, since the moisture content decreases as the rice ages, the maintenance temperature Tj is preferably set higher for older rice in order to stick the cooked rice. Also, the holding time tj should be set longer for older rice in order to stick the cooked rice.
That is, in order to cook rice having a different elapsed time from the harvesting time into rice having a predetermined level of stickiness, it is preferable that the old rice has a longer holding time tj or a higher maintenance temperature Tj than the new rice.

As described above, there are the following methods for controlling the maintenance temperature Tj and the holding time tj according to the state of the rice to be cooked.
(1) The user guesses the state of the rice from the length of the period that has passed since the rice harvest time, and sets the tenacity level selection switch 22 as “sticky”, “medium”, or “weak” as the degree of stickiness in the cooked state. To set directly.
(2) Elapsed time information from the time when rice is harvested is input to the rice cooker, and the control means determines the maintenance temperature Tj and the holding time tj based on the input elapsed time information.
(3) The rice harvest time information is input to the rice cooker, and the control means compares the input value with the current date information to determine the elapsed time from the harvest time, and the maintenance temperature Tj based on this elapsed time. And holding time tj is determined.
(4) Current season information of “spring”, “summer”, “autumn”, “winter” or “spring-summer”, “autumn / winter” is input to the rice cooker, and the maintenance temperature Tj set for each season in advance. And holding time tj is applied.
Since new rice is harvested in the fall, time passes from harvest time in the order of “autumn” → “winter” → “spring” → “summer” or “autumn / winter” → “spring / summer”. Will be.
Therefore, in order to cook rice to a predetermined level of stickiness at any time, the maintenance temperature Tj is set to “winter” from “autumn”, “spring” from “winter”, and “summer from“ spring ”. ”Or“ spring / summer ”is set higher than“ autumn / winter ”.
Similarly, in order to cook rice to a predetermined level of stickiness, the holding time tj is set to “winter” from “autumn”, “spring” from “winter”, “summer” from “spring”, or “ “Spring and summer” is set longer than “autumn and winter”.

Hereinafter, control of the rice cooker to which the above method (4) is applied will be described.
FIGS. 8 to 9 show a case where the user selects either “spring / summer” or “autumn / winter”, which is seasonal information, and inputs it to the rice cooker using the season input switch 51 for selecting and inputting the current season. It is a flowchart regarding control.
In addition, like this Embodiment 3, the rice cooking control which utilizes seasonal information for cooking rice information will be called "season cooking."

(When changing the maintenance temperature according to seasonal information)
The control flow of FIG. 8 changes the maintenance temperature Tj according to the season information, and is executed by the control means.
First, after starting rice cooking, in step S41, the season selection information input and set from the season input switch 51 is determined, and the process proceeds to the preheating step of step S42.
The preheating process is a stage before the water in the kettle 5 boils, and heats the kettle 5 for a predetermined temperature and for a predetermined time to promote water absorption of rice and tastes such as sugar as a sweet ingredient and amino acids as an umami ingredient. It is a process of generating components.

  The control means 8 controls according to the temperature information from the bottom temperature sensor 4 so as to supply desired power to the heating means 3 until the pot temperature reaches T0 'as shown in FIG. The supply of electric power to the heating means 3 is controlled on and off so that the temperature of the kettle is maintained until the time information from the measuring means 7 indicates the time t0 ′.

  Next, when the time information from the time measuring means 7 indicates the time t0 ', the process proceeds to the step before boiling in step S43. This pre-boiling process is a process from the end of the preheating process until the water in the kettle 5 boils, that is, temperature information from the kettle bottom temperature sensor 4 detects boiling in the kettle 5. At this stage, the rice will absorb more water than the preheating process, and starch gelatinization will begin.

When the time information from the time measuring means 7 indicates time t0 ′, the control means 8 follows the temperature information from the bottom temperature sensor 4 and the heating means 3 until the kettle temperature reaches the boiling detection temperature T0 as shown in FIG. So that the desired power is supplied.
In the third embodiment, the boiling detection temperature T0 is determined based on the temperature information from the bottom temperature sensor 4, but the boiling detection temperature is based on the temperature information from the internal temperature sensor 14 or the temperature information from both. You may make it perform determination of T0.

Next, when the control means 8 determines that the temperature in the pot 5 is the boiling detection temperature T0 based on the temperature information from the pot bottom temperature sensor 4, the process proceeds to the boiling maintaining process in step S44.
This boiling maintaining step is a step of promoting the gelatinization of the starch of the rice by keeping the rice and water in the kettle 5 at a high temperature after the boiling is detected, and cooking the rice. The rice in the kettle 5 is cooked for a predetermined time. Heat so that does not burn.

Then, the control means 8 determines that the temperature inside the kettle is the boiling detection temperature T0 based on the temperature information from the kettle bottom temperature sensor 4 and then until a predetermined period of time elapses until there is no excess moisture in the kettle 5. It is controlled so that the electric power is supplied.
The period of the boiling maintenance step is determined by determining the amount of moisture in the pot 5 from the temperature change of the pot bottom temperature detection sensor 4, that is, by estimating that the excess moisture in the pot 5 has been exhausted.
For example, when the temperature information from the kettle bottom temperature sensor 4 exceeds the boiling detection temperature (about 100 ° C.), it is estimated that the extra moisture in the kettle 5 has disappeared, and the boiling maintaining process is terminated.

Next, if the control means 8 determines with the boiling detection temperature T0, it will progress to the dry-up process of step S45.
The dry-up process is a process in which moisture is completely absorbed to the center of the rice, is completely gelatinized to the center of the rice, and if there is excess moisture in the kettle, it is completely evaporated, and the dry temperature is higher than the boiling detection temperature T0. In this process, the temperature in the kettle is increased to the up-peak temperature (the highest temperature in the dry-up process) to promote gelatinization of rice.

First, in S46, the holding time is reset.
Next, in S47, the set season is determined. If the set season is “spring and summer”, the process proceeds to S48, and the maintenance temperature Tj is set to 110 ° C. If the set season is “autumn / winter”, the process proceeds to S49, and the maintenance temperature Tj is set to 105 ° C.
The maintenance temperature Tj is a temperature (T0 <Tj <Td) in which the temperature information from the bottom temperature sensor 4 is higher than the boiling detection temperature T0 and lower than the dry-up peak temperature Td.

Then, after setting the maintenance temperature Tj according to the set season, when proceeding to the next step, the heating coil is energized and the temperature information from the bottom temperature sensor 4 is set to the set maintenance temperature Tj. Then, the control means 8 performs energization control on the heating coil so as to be maintained at the maintenance temperature Tj for a predetermined holding time tj (S51 to S54).
Then, after the holding time tj has elapsed, the control means performs energization control on the heating coil until the temperature information from the bottom temperature sensor 4 reaches the dry-up peak temperature Td (S55 to S56).

If it is determined in step S55 that the temperature information from the bottom temperature sensor 4 has reached the dry-up peak temperature Td, the power supply to the heating means 3 is stopped, and the temperature information from the bottom temperature sensor 4 indicates the boiling detection temperature T0 ( When the temperature is about 100 ° C. or lower, the process proceeds to the steaming process in step S57.
When proceeding to the steaming step, the temperature information from the bottom temperature sensor 4 was set to the boiling detection temperature T0 (about 100 ° C.) or less, but reached the dry-up peak temperature Td based on the time information from the time measuring means 7. You may make it progress to a steaming process after predetermined time progress after that.

  The steaming process is a process to evaporate the moisture on the surface of the rice, to make the moisture of the rice uniform and to make the inside of the rice completely gelatinized. The rice does not burn, and the kettle temperature is kept at 80 ° C. or higher for a predetermined time. It is a process to do. After the predetermined time has elapsed, rice cooking is terminated, and power supply to the heating means 3 is stopped.

(When changing the retention time according to seasonal information)
The control flow of FIG. 9 changes the holding time tj according to the season information, and is executed by the control means.
First, after starting rice cooking, in step S61, the season selection information input and set from the season input switch 51 is determined, and the process proceeds to the preheating step of step S62.
The preheating process is a stage before the water in the kettle 5 boils, and heats the kettle 5 for a predetermined temperature and for a predetermined time to promote water absorption of rice and tastes such as sugar as a sweet ingredient and amino acids as an umami ingredient. It is a process of generating components.

  The control means 8 controls according to the temperature information from the bottom temperature sensor 4 so as to supply desired power to the heating means 3 until the pot temperature reaches T0 ′ as shown in FIG. The supply of electric power to the heating means 3 is controlled on and off so that the temperature of the kettle is maintained until the time information from the measuring means 7 indicates the time t0 ′.

  Next, when the time information from the time measuring means 7 indicates the time t0 ', the process proceeds to the step before boiling in step S63. This pre-boiling process is a process from the end of the preheating process until the water in the kettle 5 boils, that is, temperature information from the kettle bottom temperature sensor 4 detects boiling in the kettle 5. At this stage, the rice will absorb more water than the preheating process, and starch gelatinization will begin.

When the time information from the time measuring means 7 indicates time t0 ′, the control means 8 follows the temperature information from the bottom temperature sensor 4 and the heating means 3 until the kettle temperature reaches the boiling detection temperature T0 as shown in FIG. So that the desired power is supplied.
In the third embodiment, the boiling detection temperature T0 is determined based on the temperature information from the bottom temperature sensor 4, but the boiling detection temperature is based on the temperature information from the internal temperature sensor 14 or the temperature information from both. You may make it perform determination of T0.

Next, when the control means 8 determines that the temperature in the pot 5 is the boiling detection temperature T0 based on the temperature information from the pot bottom temperature sensor 4, the process proceeds to the boiling maintaining process in step S64.
This boiling maintaining step is a step of promoting the gelatinization of the starch of the rice by keeping the rice and water in the kettle 5 at a high temperature after the boiling is detected, and cooking the rice. The rice in the kettle 5 is cooked for a predetermined time. Heat so that does not burn.

Then, the control means 8 determines that the temperature inside the kettle is the boiling detection temperature T0 based on the temperature information from the kettle bottom temperature sensor 4 and then until a predetermined period of time elapses until there is no excess moisture in the kettle 5. It is controlled so that the electric power is supplied.
The period of the boiling maintenance step is determined by determining the amount of moisture in the pot 5 from the temperature change of the pot bottom temperature detection sensor 4, that is, by estimating that the excess moisture in the pot 5 has been exhausted. For example, when the temperature information from the kettle bottom temperature sensor 4 exceeds the boiling detection temperature (about 100 ° C.), it is estimated that the extra moisture in the kettle 5 has disappeared, and the boiling maintaining process is terminated.

Next, if the control means 8 determines with the boiling detection temperature T0, it will progress to the dry-up process of step S65.
The dry-up process is a process in which moisture is completely absorbed to the center of the rice, is completely gelatinized to the center of the rice, and if there is excess moisture in the kettle, it is completely evaporated, and the dry temperature is higher than the boiling detection temperature T0. In this process, the temperature in the kettle is increased to the up-peak temperature (the highest temperature in the dry-up process) to promote gelatinization of rice.

First, in S66, the holding time is reset.
Next, in S67 to S68, the heating means is energized so that the temperature information from the bottom temperature sensor 4 is higher than the boiling detection temperature T0 and lower than the dry-up peak temperature Td. Heating is performed until T0 <Tj <Td).
Next, in S69, the set seasonal information is determined. If the set season is “spring and summer”, the process proceeds to S70, and the holding time tj is set to 15 minutes. If the set season is “autumn / winter”, the process proceeds to S71 and the holding time tj is set to 5 minutes.

Then, the process proceeds to S72, and the control means 8 performs energization control on the heating coil so that the temperature inside the pot 5 is maintained at the maintenance temperature Tj for a predetermined holding time tj (S72 to S74).
Further, the control means performs energization control on the heating coil until the temperature information from the bottom temperature sensor 4 reaches the dry-up peak temperature Td after the holding time tj has elapsed (S75 to S76).

If it is determined in step S75 that the temperature information from the bottom temperature sensor 4 has reached the dry-up peak temperature Td, the power supply to the heating means 3 is stopped, and the temperature information from the bottom temperature sensor 4 indicates the boiling detection temperature T0 ( When the temperature is about 100 ° C. or lower, the process proceeds to the steaming process in step S77.
When proceeding to the steaming step, the temperature information from the bottom temperature sensor 4 was set to the boiling detection temperature T0 (about 100 ° C.) or less, but reached the dry-up peak temperature Td based on the time information from the time measuring means 7. You may make it progress to a steaming process after predetermined time progress after that.

  The steaming process is a process for evaporating the moisture on the surface of the rice, making the moisture of the rice uniform, and making the inside of the rice completely gelatinized. The rice does not burn and the pot temperature is 80 ° C or higher for a predetermined time. It is the process of holding. After the predetermined time has elapsed, rice cooking is terminated, and power supply to the heating means 3 is stopped.

As described above, because the rice cooking control is performed by determining the holding time tj or the maintenance temperature Tj according to the time elapsed since the rice is harvested, the rice is cooked so that it always has a certain stickiness even if the state of the rice is different. It is possible to raise.
By setting the information that needs to be input to enable this control as the current season, anyone can easily perform the setting operation.
In addition, since the seasons to be selected are “spring / summer” and “autumn / winter”, the selection operation can be performed simply and a convenient rice cooker can be configured.

  In the present embodiment, the example in which the maintenance temperature Tj or the holding time tj is adjusted in the stage before the dry-up peak temperature (an example in which seasonal cooking is applied to the first embodiment) has been described. Even if the maintenance temperature Tj or the holding time tj is adjusted at a stage after the peak temperature (when seasonal cooking is applied to the second embodiment), seasonal cooking is possible.

  In addition, when the season is not selected, the control means may perform the rice cooking control so that “spring and summer” is selected or the rice is more sticky. Thereby, even when a user forgets a setting and cooks old rice, it can stick to cooked rice (cooking it with glutinous rice).

Further, when the season is not selected, the control means may perform the rice cooking control with a setting in which the maintenance temperature Tj or the holding time tj is between “spring summer” and “autumn winter”.
Thereby, when it is uncertain about a season selection or when it is not selected, it can be cooked so that it may become standard stickiness of rice.

Further, in each embodiment, the control means changes the maintenance temperature and the holding time according to the time elapsed since the rice is harvested, so that the lowering of the moisture content of the rice is estimated and the rice is cooked appropriately. In order to control rice cooking, a moisture content measuring means to measure the moisture content of rice is provided, the moisture content of rice is measured directly, and an appropriate maintenance temperature and holding time are set based on this measurement result. You may adjust the cooked rice.
In this way, the control means measures the moisture content of the rice using the moisture content measuring means, and based on this, sets the maintenance temperature and holding time and cooks rice, so the user determines the maintenance temperature and holding time. You don't have to.

DESCRIPTION OF SYMBOLS 1 Main body, 2 Container cover, 2a Hole part, 3 Heating coil, 4 Pan bottom temperature sensor, 5 Pot, 5a Flange part, 6 Hinge part, 7 Time measurement means, 8 Control means, 9 Cover packing, 10 Cover body, 10a Outside Lid, 10b Inner lid, 11 Locking material, 12 Cartridge, 12a Steam inlet, 12b Steam outlet, 13 Operation / display section, 14 Internal temperature sensor, 15 Liquid crystal display panel, 16 Rice display, 17 Hardness level Display, 18 Stickiness level display, 19 Menu display, 20 Rice selection switch, 21 Hardness level selection switch, 22 Stickiness level selection switch, 23 Menu selection switch, 24 Off / Insulation switch, 25 Rice cooking switch, 26 Reservation switch, 27 Time switch, 28 Side heating means, 29 Lid heater, 100 Rice cooker.

Claims (8)

A body having an opening on the top surface;
A lid for opening and closing the opening;
A pot that holds the cooked food such as cooked rice stored inside the main body from the opening,
Heating means for heating the kettle;
Temperature detection means for detecting the temperature of at least one of the pot or cooked rice;
Control means for controlling energization to the heating means and controlling rice cooking;
A season input switch for inputting the current season information;
With
The rice cooking operation performed by the control means includes a dry-up process in which temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked food,
The control means controls the heating means in a stage before the peak temperature of the dry-up process, so that the temperature information from the temperature detection means is equal to or higher than the boiling temperature than the peak temperature of the dry-up process. It is intended to maintain a low maintenance temperature for a predetermined holding time, and by adjusting the maintenance temperature, the state of cooking rice is adjusted,
The maintenance temperature is set based on seasonal information input and set by the seasonal input switch . The control means is to set the maintenance temperature according to the time elapsed since the rice was harvested , the elapsed time is set based on the season information input and set by the seasonal input switch,
When the seasonal input by the seasonal input switch is “spring”, “summer”, “autumn”, “winter”, the maintenance temperature is “winter” from “autumn”, “spring” from “winter”, and “spring” from “spring”. Summer is a higher temperature, and if the seasonal input by the seasonal input switch is “autumn / winter” or “spring / summer”, the temperature is higher in “spring / summer” than in “autumn / winter”. The rice cooker according to claim 1. A body having an opening on the top surface;
A lid for opening and closing the opening;
A pot that holds the cooked food such as cooked rice stored inside the main body from the opening,
Heating means for heating the kettle;
Temperature detection means for detecting the temperature of at least one of the pot or cooked rice;
Control means for controlling energization to the heating means and controlling rice cooking;
A season input switch for inputting the current season information;
With
The rice cooking operation performed by the control means includes a dry-up process in which temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked food,
The control means controls the heating means in a stage before the peak temperature of the dry-up process, so that the temperature information from the temperature detection means is equal to or higher than the boiling temperature than the peak temperature of the dry-up process. It is intended to maintain a predetermined holding time at a low maintenance temperature , and by adjusting the holding time, it adjusts the state of cooked rice,
The rice cooker is characterized in that the holding time is set based on seasonal information input and set by the seasonal input switch . The control means sets the holding time according to the time that has elapsed since the rice was harvested, the elapsed time is set based on the season information that is input and set by the seasonal input switch,
When the seasonal input by the seasonal input switch is “spring”, “summer”, “autumn”, “winter”, the holding time is “winter” from “autumn”, “spring” from “winter”, and “spring” from “spring”. “Summer” has a longer time, and when the seasonal input by the seasonal input switch is “autumn / winter” or “spring / summer”, “spring / summer” has a longer time than “autumn / winter”. The rice cooker of Claim 3 . A body having an opening on the top surface;
A lid for opening and closing the opening;
A pot that holds the cooked food such as cooked rice stored inside the main body from the opening,
Heating means for heating the kettle;
Temperature detection means for detecting the temperature of at least one of the pot or cooked rice;
Control means for controlling energization to the heating means and controlling rice cooking;
A season input switch for inputting the current season information;
With
The rice cooking operation performed by the control means includes a dry-up process in which temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked food,
The control means controls the heating means at a stage after reaching the peak temperature of the dry-up process, so that the temperature information from the temperature detection means is equal to or higher than the boiling temperature and the peak temperature of the dry-up process. It is intended to maintain a lower maintenance temperature for a predetermined holding time, and by adjusting the maintenance temperature, the state of cooked rice is adjusted,
The maintenance temperature is set based on seasonal information input and set by the seasonal input switch . The control means is to set the maintenance temperature according to the time elapsed since the rice was harvested, the elapsed time is set based on the season information input and set by the seasonal input switch,
When the seasonal input by the seasonal input switch is “spring”, “summer”, “autumn”, “winter”, the maintenance temperature is “winter” from “autumn”, “spring” from “winter”, and “spring” from “spring”. Summer is a higher temperature, and if the seasonal input by the seasonal input switch is “autumn / winter” or “spring / summer”, the temperature is higher in “spring / summer” than in “autumn / winter”. The rice cooker according to claim 5 . A body having an opening on the top surface;
A lid for opening and closing the opening;
A pot that holds the cooked food such as cooked rice stored inside the main body from the opening,
Heating means for heating the kettle;
Temperature detection means for detecting the temperature of at least one of the pot or cooked rice;
Control means for controlling energization to the heating means and controlling rice cooking;
A season input switch for inputting the current season information;
With
The rice cooking operation performed by the control means includes a dry-up process in which temperature information from the temperature detection means is equal to or higher than the boiling temperature of the cooked food,
The control means controls the heating means at a stage after reaching the peak temperature of the dry-up process, so that the temperature information from the temperature detection means is equal to or higher than the boiling temperature and the peak temperature of the dry-up process. To maintain a lower holding temperature for a predetermined holding time, by changing the holding time, to adjust the state of cooked rice,
The rice cooker is characterized in that the holding time is set based on seasonal information input and set by the seasonal input switch . The control means sets the holding time according to the time that has elapsed since the rice was harvested, the elapsed time is set based on the season information that is input and set by the seasonal input switch,
When the seasonal input by the seasonal input switch is “spring”, “summer”, “autumn”, “winter”, the holding time is “winter” from “autumn”, “spring” from “winter”, and “spring” from “spring”. “Summer” has a longer time, and when the seasonal input by the seasonal input switch is “autumn / winter” or “spring / summer”, “spring / summer” has a longer time than “autumn / winter”. The rice cooker according to claim 7 .

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