JP5985017B1 - rice cooker - Google Patents

Abstract

An object of the present invention is to provide a rice cooker that can suppress spillage at the time of boiling, and can suppress dew condensation on the upper part of the container and at the time of cooking. SOLUTION: A pot-shaped container, a main body having an upper surface opened and containing the pot-shaped container therein, a lid body that covers the opening of the upper surface of the main body so as to be openable and closable, and the main body are arranged to heat the pot-shaped container. A first heating device, a second heating device that is disposed above the first heating device and heats the upper space in the pan-like container, and controls the first heating device and the second heating device. And a control means for controlling the rice cooking process of the object to be heated, and the control means performs the second heating in at least a part of the period during the boiling maintaining process in which the object to be heated maintains a boiling state in the rice cooking process. The energization to the apparatus is interrupted, and energization to the second heating apparatus is executed after a certain period. [Selection] Figure 3

Description

  The present invention relates to a rice cooker that cooks a pot-like container containing food such as rice.

  It is generally known that rice can be cooked deliciously when kept in a boiling state with a large heating power. However, when heating is performed with a large heating power, spillage is likely to occur from the inner pot (pan-shaped container). For this reason, in the rice cooker of patent document 1, it is provided with the spill detection means, and when the signal of the spill detection means is received, all the heating outputs of the pan heating means, the side surface heating means, and the lid heating means are stopped for a certain period of time. Yes.

JP 2000-287838 A

  However, if the heating amount of the whole rice cooker is suppressed in order to prevent spilling, there is a risk that it will not be possible to cook deliciously.

  In addition, when the amount of heating is suppressed in order to prevent spilling, condensation may occur on the upper part of the container and the lid, and the condensed moisture may fall on the cooked rice and adversely affect the finish of the cooked rice.

  The present invention has been made to solve the above-described problems, and provides a rice cooker that can suppress spillage at the time of boiling and also suppress dew condensation on the upper part of the container and the lid at the time of cooking. With the goal.

The rice cooker according to the present invention is disposed in the main body, a container that accommodates an object to be heated, a main body that opens the upper surface, accommodates the container inside, a lid that covers the opening of the upper surface of the main body so as to be opened and closed, A first heating device that heats the container, a second heating device that is disposed above the first heating device and that heats the upper space in the container, and the first heating device and the second heating device. controlled, and a control means for controlling the cooking process of the object to be heated, control means, the object to be heated of the cooking process is second in part period between the boiling maintenance step of maintaining the boiling state The energization of the heating device is cut off, and after a period of time, the energization of the second heating device is performed, and the temperature of the upper space in the container is set in the steaming process, which is a subsequent process of the boiling maintenance process. There is a period of time lower than the temperature of

According to a rice cooker according to the present invention, since so as to cut off the power supply to the second heating device in the period of part of the boiling maintaining step, it is possible to suppress the temperature rise during the boiling of the vessel headspace, Spilling during boiling can be suppressed. Moreover, since electricity supply to a 2nd heating apparatus is performed after the said one part period of a boiling maintenance process, when it cooks, it can suppress that dew condensation generate | occur | produces on a container upper part or a cover body.

It is a cross-sectional schematic diagram which shows schematically the structure of the rice cooker in Embodiment 1 of this invention. It is a cross-sectional schematic diagram which shows the pan-shaped container of the rice cooker in Embodiment 1 of this invention. It is a figure which shows transition of the rice cooking process in Embodiment 1 of this invention, to-be-heated material temperature, pan-like container temperature (upper part and bottom face), the energization electric power to a 1st, 2nd heating apparatus, and the energization electric power to a fan. is there. It is a cross-sectional schematic diagram which shows schematically the structure of the rice cooker which is one of the modifications of Embodiment 1 of this invention. It is a cross-sectional schematic diagram which shows schematically the structure of the rice cooker in Embodiment 2 of this invention. It is a cross-sectional schematic diagram which shows the pan-shaped container of the rice cooker in Embodiment 2 of this invention.

  Hereinafter, a rice cooker according to an embodiment of the present invention will be described with reference to the drawings. In addition, this invention is not limited by the form of this drawing. Moreover, in the following drawings, the relationship of the size of each component may be different from the actual one.

Embodiment 1 FIG.
FIG. 1 is a schematic cross-sectional view schematically showing a configuration of a rice cooker 100 according to Embodiment 1 of the present invention. The rice cooker 100 according to the first embodiment is a household rice cooker that heats and cooks food (a rice 200 and water 201 in the example of FIG. 1) that is an object to be heated. As shown in FIG. 1, a rice cooker 100 is accommodated in a main body 1 having a bottomed cylindrical appearance, a lid 10 that is attached to the main body 1 and opens and closes an upper opening of the main body 1, and the main body 1. And a pot-shaped container 5 which is a feather-shaped container.

(Main unit 1)
The main body 1 drives and controls the container cover 2, the first heating device 3, the pan bottom temperature sensor 4, the hinge portion 6 that supports the lid 10 so that it can be opened and closed, the time measuring means 7, and each portion and each device. And the control means 8 which performs a rice cooking process is provided.

  The container cover 2 is formed in a bottomed cylindrical shape, and the pot-shaped container 5 is detachably accommodated therein. In the center of the bottom of the container cover 2, a hole 2a into which the pan bottom temperature sensor 4 is inserted is provided. Further, a shoulder portion 2 b for placing the pan-like container 5 is provided on the side surface of the container cover 2. Furthermore, the shoulder 2b is provided with an elastic member 2c (for example, silicon) for enhancing the sealing with the pot-like container 5. By placing the flange 5a of the pot-shaped container 5 on the shoulder 2b of the container cover 2, a space between the container cover 2 and the pot-shaped container 5 is closed. When the first heating device 3 is heated in this state, since it is insulated by the closed space, the portion located below the ridge portion 5a of the pan-like container 5 and the rice 200 contained therein It becomes difficult to cool the temperature and can be efficiently heated.

  A heat insulating material 18 is provided in the space between the exterior member 19 of the main body 1 and the container cover 2. The heat insulating material 18 is disposed below the shoulder portion 2 b of the container cover 2. Thereby, the heat insulation of the space between the container cover 2 and the part located below the collar part 5a of the pan-shaped container 5 can be improved.

  In FIG. 1, a heating coil is used as the first heating device 3, which is energized and controlled by the control means 8 to inductively heat the pan-like container 5. As the first heating device 3, an electric heater such as a sheathed heater may be provided in place of the first heating device 3. Moreover, in the example of FIG. 1, although the 1st heating apparatus 3 is arrange | positioned in the bottom face vicinity of the pan-like container 5, arrangement | positioning of the 1st heating apparatus 3 is not limited to the thing of illustration, For example, a pan-like container In addition to the vicinity of the bottom surface of 5, the first heating device 3 may be provided along the side surface of the pan-like container 5.

  The pan bottom temperature sensor 4 is composed of, for example, a thermistor, and detects the temperature of the pan-like container 5. The pan bottom temperature sensor 4 according to the first embodiment is biased upward by an elastic means (not shown) such as a spring and is in contact with the bottom surface of the pan-like container 5 accommodated in the container cover 2. Information regarding the temperature of the pot-like container 5 detected by the pot bottom temperature sensor 4 is output to the control means 8. In addition, the specific structure of the pan bottom temperature sensor 4 is not limited to the thermistor. In addition to the contact type temperature sensor that detects the temperature by contacting the pan-like container 5, the temperature of the pan-like container 5 such as an infrared sensor is not contacted. A non-contact temperature sensor that detects at a point may be adopted.

  The hinge portion 6 is provided on one end side (the left side in FIG. 1) of the upper portion of the main body 1 and supports the lid body 10 so that it can be opened and closed. In addition, you may provide the main body 1 with the handle (not shown) for conveying the rice cooker 100. FIG. When the handle is provided, the handle is preferably pivotally supported at the front and rear center of the upper part of the side surface of the main body 1 so that the rotation direction of the handle coincides with the rotation direction of the lid 10. Then, when transporting the rice cooker 100, the user can lift the handle by rotating the handle so that it is positioned almost directly above the pivot point of the handle, and can transport the rice cooker 100 with only the handle. It becomes.

  The time measuring means 7 counts the elapsed time based on the instruction signal from the control means 8. The elapsed time counted by the time measuring means 7 is output to the control means 8.

  The control means 8 energizes the first heating device 3 or the first heating device 3 based on the output from the pan bottom temperature sensor 4 and the operation display unit 15 and the internal temperature sensor 16 provided on the lid 10. Control high frequency current. In addition, the control means 8 controls the overall operation of the rice cooker 100. 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 CPU and software executed thereon.

(Cover 10)
The lid 10 has an outer lid 11 and an inner lid 12. A removable cartridge 14 is provided on the outer lid 11, and an operation display unit 15 is provided on the upper surface of the outer lid 11. A fan 17 is provided at one end of the outer lid 11 (on the right side in FIG. 1) as a cooling means for cooling the upper portion 5b located above the ridge portion 5a of the pan-like container 5. The fan 17 sends outside air to the space SP <b> 1 above the flange 5 a of the pot-like container 5 under the control of the control means 8.

  A slit 20 is formed in the side wall 30 of the lid 10. The slit 20 is formed at a position opposite to the fan 17 and facing the upper portion 5b of the pan-like container 5 (a portion surrounded by a broken line in FIG. 1). The slit 20 consists of a plurality of slits arranged at equal intervals, and the heat of the upper part 5b of the pan-like container 5 is discharged to the outside. Thereby, it becomes possible to further suppress the spillage at the time of boiling.

  The lid 10 is provided with a second heating device 31 at a position facing the upper portion 5 b of the pan-like container 5. Here, as the second heating device 31, a heating coil for induction heating the upper portion 5b of the pan-like container 5 is used. The second heating device 31 may be an electric heater such as a cord heater instead of the heating coil.

  The outer lid 11 constitutes an upper portion and a side portion of the lid body 10, and an inner lid 12 is detachably attached to a lower surface of the outer lid 11 (a surface facing the pan-like container 5). The inner lid 12 is made of, for example, a metal such as stainless steel, and is attached to the surface of the outer lid 11 on the main body 1 side via a locking member 13. A lid packing 9, which is a sealing material that ensures hermeticity with the outer periphery of the upper end of the pot-like container 5, is attached to the peripheral edge of the inner lid 12. Further, the inner lid 12 is formed with a hole 12a into which the internal temperature sensor 16 is inserted, and the outer lid 11 is sealed to close a gap on the outer periphery of the internal temperature sensor 16 inserted into the hole 12a of the inner lid 12. 11a is attached. Further, the inner lid 12 is provided with a steam port 12b through which steam generated in the pan-like container 5 passes, and communicates with a steam inlet 14a of the cartridge 14 described later.

  The cartridge 14 includes a steam inlet 14a having a valve (not shown) that moves up and down according to the steam pressure generated during rice cooking, and a steam exhaust that discharges the steam that has passed through the valve of the steam inlet 14a to the outside. An outlet 14b is provided. The steam inlet 14a communicates with the steam port 12b of the inner lid 12, and the steam that passes through the steam port 12b and enters the cartridge 14 from the steam inlet 14a flows through the cartridge 14 and passes through the steam outlet 14b. It flows out of the cartridge 14. Since the steam is cooled and condensed in the process of flowing through the cartridge 14, the amount of steam flowing out of the rice cooker 100 can be reduced.

  The operation display unit 15 is provided on the upper surface of the outer lid 11. The operation display unit 15 receives an operation input from the user and displays information related to the operation input and an operation state of the rice cooker 100. Items that can be set for the operation display unit 15 include, for example, start and cancellation of rice cooking, rice cooking reservation, and rice cooking menu. Specific examples of the rice cooking menu include things related to rice types such as white rice cooking or brown rice cooking, things related to cooking time such as standard rice cooking or quick cooking rice, things related to the hardness of cooked rice such as hardened or soft rice Is mentioned. Items displayed by the operation display unit 15 include, for example, the state of the rice cooker 100 during cooking or waiting for reservation, the contents of the set rice cooking menu, the scheduled cooking time, the current time, the amount of rice to be cooked, etc. Is mentioned. The specific configuration of the operation display unit 15 shown here is merely an example, and does not limit the present invention.

  When the user performs an operation input on the operation display unit 15, the control means 8 built in the main body 1 follows the input rice cooking menu and the rice cooking program according to the amount of rice to be cooked. 3 is operated and a rice cooking process is performed.

  The internal temperature sensor 16 is temperature detection means for detecting the temperature in the pan-like container 5 and is attached to the outer lid 11. A part of the internal temperature sensor 16 is inserted into the hole 12a of the inner lid 12, and the internal temperature sensor 16 detects the temperature in the pan-like container 5 through the hole 12a. The internal temperature sensor 16 can be composed of, for example, a thermistor. Information regarding the temperature in the pan-like container 5 detected by the internal temperature sensor 16 is output to the control means 8.

(Pot-shaped container 5)
The pot-like container 5 has a bottomed cylindrical shape and is made of a material containing a magnetic metal that generates heat by induction heating. Inside the pot-shaped container 5, rice 200 and water 201 which are heated objects are accommodated. Moreover, the pan-like container 5 of this Embodiment 1 has a feather pot shape, and the collar part 5a which protrudes outside is provided in the outer peripheral side surface over the perimeter. The pot-shaped container 5 is accommodated in the container cover 2 by placing the collar 5 a of the pot-shaped container 5 on the shoulder 2 b provided on the side surface of the container cover 2.

FIG. 2 is a schematic cross-sectional view showing the pan-like container of the rice cooker in Embodiment 1 of the present invention.
It is a cross-sectional schematic diagram which shows the pot-shaped container 5 when rice 200 of the maximum capacity | capacitance of the rice cooker 100 is cooked (henceforth "at the time of the maximum amount rice cooking"). As shown in FIG. 2, in this Embodiment 1, the ridge part 5a of the pan-like container 5 is below the upper end of the pan-like container 5, and is more than the height of the cooked rice 200 cooked at the maximum amount of rice. Provided in position. By providing the heel part 5a at this position, the temperature of the entire rice 200 positioned below the heel part 5a can be maintained at a high temperature by the heel part 5a even when cooking the maximum amount of rice. The space SP2 and the upper surface end 200a in FIG. 2 will be described later.

  Then, operation | movement of the rice cooking process of the rice cooker 100 in this Embodiment 1 is demonstrated.

FIG. 3 shows changes in the rice cooking process, heated object temperature, pan-like container temperature (upper and bottom), energized power to the first and second heating devices, and energized power to the fan in Embodiment 1 of the present invention. FIG.
As shown in FIG. 3, the rice cooking process of the rice cooker 100 in this Embodiment 1 includes a water absorption process, a temperature rising process, a boiling maintenance process, a dry-up process, and a steaming process. The water absorption step is a step for promoting water absorption up to the inside of the rice 200 in the pan-like container 5. The next temperature raising step is a step from the end of the water absorption step until the water 201 in the pot-like container 5 boils. When the water 201 in the pot-like container 5 boils, the control means 8 shifts to the next boiling maintenance step.

  This boiling maintenance process is a process of maintaining the water boiling state in the pan-like container 5. In the boiling maintenance step, water absorption of an amount of water necessary for the rice 200 to be in a coreless state proceeds, and starch gelatinization of the rice 200 is promoted. The next dry-up step is a step of evaporating excess water remaining in the pan-like container 5. The last steaming process is a process in which gelatinization proceeds to the center of the rice grain by steaming the rice 200 in the pan-like container 5 and the moisture distribution in the rice grain is made uniform.

  When an instruction to start rice cooking is given by the user, the process proceeds to the water absorption process and the temperature raising process. In these processes, the heating from the first heating device 3 alone causes the cooked rice positioned at the lower part in the pan-like container 5 and the upper part. Temperature unevenness with the cooked rice is increased. Therefore, the temperature unevenness of the to-be-heated material in the pan-like container 5 can be suppressed by energizing the second heating device 31 as well.

  If boiling of the to-be-heated object in the pan-shaped container 5 is detected by the temperature raising process, the process proceeds to the boiling maintaining process. In the rice cooking process, spillage occurs in the boiling maintenance process, but the spillage is particularly likely to occur in the range A (hereinafter referred to as period A) shown in FIG.

  Immediately after shifting from the temperature raising step to the boiling maintaining step, that is, immediately after boiling, since the starch content eluted from the rice 200 is small, the viscosity of water in the pan-like container 5 is low, and the amount of foam generated by boiling However, it is difficult for spills to occur.

  However, if the boiling state is maintained, the starch eluted from the rice 200 increases the viscosity of the water in the pan-like container 5, so that it becomes a so-called beef. When this state is reached, a large amount of large bubbles are formed, and bubbles and stickers are raised by boiling in the space SP2 (the space surrounded by the broken line) above the cooked rice 200 shown in FIG. If boiling is strong, the rising momentum of bubbles and rice balls will be strong, leading to spillage. In this way, the period during which the momentum of the rise of the pot in the pan-like container 5 is strong after the start of the boiling maintenance process (that is, immediately after boiling) is a period during which spillage easily occurs, that is, the period A.

  Further, when the boiling state is maintained, the water in the pot-shaped container 5 is absorbed by the rice 200 and bubbles and rice cakes are almost invisible, and the flow of the entire heated object in the pot-shaped container 5 stops, so that the spillage hardly occurs. Become.

  And a boiling maintenance process is complete | finished and it transfers to the following dry-up process.

  As described above, it is generally known that delicious rice can be obtained when the boiling maintenance step is performed with a large heating power. Water and steam passages are formed between rice grains by convection due to boiling, but by boiling water strongly in the boiling maintenance step, the passages can be formed uniformly throughout the pan-like container 5. . As a result, the whole rice is heated evenly and cooked deliciously. Therefore, it is preferable in terms of taste that the water in the pot-like container 5 is boiled strongly in the boiling maintenance step.

  However, the movement of bubbles and rice balls becomes more intense, and the bubbles and rice balls raised due to boiling go up and spill out. In order to prevent spilling, it is conceivable to cook rice while suppressing the amount of heating to be put into the pan-like container 5, but in this case, there is a possibility that it cannot be cooked deliciously.

  As another method for preventing spillage, a method of reducing the temperature of the space SP2 is effective. When the temperature of the space SP2 is high, it is not possible to suppress the rise of bubbles and rice balls that have risen due to boiling during cooking of rice, and there is a possibility that the momentum will be strengthened. However, when the temperature of the space SP2 is low, it is possible to suppress the momentum of bubbles and begging, thereby preventing spillage.

  Moreover, if the temperature of the upper part 5b of the pan-like container 5 is low, the foam on the way to reach the inner lid 12 due to boiling touches the upper part 5b having a low temperature in the pot-like container 5, thereby Becomes smaller or cracks. As a result, it is possible to suppress the rising moment of bubbles and rice balls at an early stage, and it is possible to more effectively suppress spillage.

  Therefore, in the first embodiment, the energization of the second heating device 31 is interrupted during the period from the start of the boiling maintenance process to the middle of the boiling maintenance process (until the elapsed time t1 in FIG. 3 elapses), The upper part 5b of the pan-like container 5 is not heated. The elapsed time t1 is the time until the period A ends, and is a value preset in the control means 8. Therefore, as a specific control, the control means 8 shuts off the energization of the second heating device 31 after starting the boiling maintenance process, while outputting an instruction signal to the time measurement means 7 to the time measurement means 7. The count of elapsed time t1 of the boiling maintenance process is started. Then, the control unit 8 keeps the energization of the second heating device 31 until the time measuring unit 7 finishes counting the elapsed time t1.

  As a result, the temperature of the space SP <b> 2 does not become higher than necessary in the period A in which spillage is most likely to occur, and spillage can be suppressed.

  In addition, although the example which uses the time measurement means 7 was demonstrated here as a means to judge whether the period A in which it is easy to spill over has ended, you may use the pan bottom temperature sensor 4 instead of the time measurement means 7. For example, it is determined that the period A continues until the pan bottom temperature sensor 4 detects the preset temperature T1, and the energization of the second heating device 31 is cut off until the period A ends. good.

  And here, although the energization interruption | blocking start timing of the 2nd heating apparatus 31 is made not when the period A starts but when the boiling maintenance process starts, it is based on the following reasons. That is, when the energization of the second heating device 31 is interrupted in accordance with the start timing of the period A, the temperature of the upper portion 5b of the pan-like container 5 and the space SP2 remains high due to the influence of residual heat, and sufficiently suppresses spillage. Because you can't. Therefore, the energization of the second heating device 31 is cut off before the period A in which spillage is likely to occur.

  Furthermore, in this Embodiment 1, when the boiling maintenance process starts, the control means 8 drives the fan 17 and sends outside air into the space SP1 shown in FIG. Thereby, the upper part 5b located above the collar part 5a of the pan-like container 5 is cooled, and the space SP2 above the cooked rice 200 inside the pot-like container 5 shown in FIG. 2 is also cooled. As a result, even when foam or boil-up comes up by boiling during cooking, it is possible to suppress these increases and enhance the effect of suppressing spillage. Therefore, also in the boiling maintenance step, the first heating device 3 can perform heating with a desired heating power (that is, a large heating power).

  Then, when the period A ends, the control means 8 stops the fan 17. In this way, an unnecessary temperature drop of the pan-like container 5 can be suppressed by stopping the fan 17 at a timing at which spillage cannot occur.

  If the upper part 5b of the pan-like container 5 is low in temperature even after the period A is over, the steam generated in the dry-up process and the steaming process is condensed on the upper part 5b of the pan-like container 5 and the inner lid 12. When such condensation occurs, the condensed moisture falls due to gravity, and the upper surface end 200a of the cooked rice 200 (boiled rice surrounded by a solid line) shown in FIG. Therefore, after the period A is over, the fan 17 is stopped and the second heating device 31 is driven to heat the upper portion 5b of the pan-like container 5 so as not to cause dew condensation.

  In particular, the dry-up process is a process in which excess moisture in the pan-like container 5 is blown off, so that the amount of steam increases, so that condensation tends to occur. Therefore, the electric power per unit time of the second heating device 31 is maximized in the dry-up process in the rice cooking process. In addition, although the electric power of the 2nd heating apparatus 31 of a dry-up process is most preferable from a viewpoint of dew condensation prevention to make the largest in a rice cooking process, it is not restricted to the maximum electric power, Compared with another process. Power that is large and capable of suppressing condensation.

  The steaming process performed after the dry-up process is also a process in which condensation is likely to occur, but when the space SP2 is hotter than necessary, the drying of the rice grains located at the top of the cooked rice 200 proceeds, so that when the cooking ends, There is no, it becomes hard. Therefore, in the steaming process, the heating amount of the second heating device 31 is reduced compared to the dry-up process.

  As described above, in the first embodiment, the energization to the second heating device 31 is interrupted from the start of the boiling maintenance process to the end of the period A during which the spilling is likely to occur, in other words, in at least a part of the boiling maintenance process. I did it. For this reason, even if the 1st heating apparatus 3 is left as a high output in the boiling maintenance process, spillage can be suppressed. Therefore, it becomes possible to heat the whole rice in the pan-like container 5 uniformly and cook deliciously while maintaining strong boiling.

  In addition, after the period A during which the spilling is likely to end, the energization of the second heating device 31 is resumed, so that by heating the upper portion 5b of the pan-like container 5 where condensation is likely to occur, the container Condensation of the upper part and the inner lid 12 can be prevented, and the upper surface end 200a of the cooked rice 200 can be prevented from spreading. Therefore, it is possible to prevent the cooked rice from being burnt due to condensation and deteriorating in taste.

  In addition, although the start timing of the energization interruption of the second heating device 31 is set as the start timing of the boiling maintenance step here, it may be made coincident with the start timing of the period A. In this case, the effect of suppressing the spillage is somewhat reduced as compared with the case where the energization of the second heating device 31 is cut off at the start timing of the boiling maintenance step, but the case where the energization of the second heating device 31 is not cut off is reduced. If it is, the effect which suppresses blowing enough can be acquired.

  In short, if the energization of the second heating device 31 is cut off during a part of the period in the boiling maintenance step, it is effective in suppressing the spillage. That is, the start timing of "part of the period" for cutting off the energization of the second heating device 31 may coincide with the start timing of the period A, or may coincide with the start timing of the boiling maintenance process, In short, it may be within the boiling maintaining step. On the other hand, the end timing of the “partial period” is preferably coincident with the end timing of the period A, but if it is before the end timing of the boiling maintenance step, it is effective for suppressing condensation.

  Moreover, since the upper part 5b of the pan-like container 5 was heated by the second heating device 31, the temperature of the upper part 5b and the space SP2 can be directly controlled by the second heating device 31. The effect of suppressing spillage and preventing condensation is great.

  Moreover, since the electric power per unit time of the second heating device 31 in the dry-up process in which the amount of steam increases is larger than that in the other processes, the dew condensation in the upper portion 5b of the pan-like container 5 is prevented. Can be prevented.

  Further, the pot-like container 5 has a feather shape in which a collar portion 5a is provided on the outer peripheral side surface, and the container cover 2 and the pot-shaped container 5 are placed by placing the collar portion 5a on the shoulder portion 2b of the container cover 2 as described above. It becomes a closed space. For this reason, if the 1st heating apparatus 3 is heated in this state, the part below the collar part 5a of the pan-shaped container 5 and the exterior of the container cover 2 will be thermally insulated by the closed space, and the 1st heating apparatus 3 will be insulated. Is concentrated downward from the flange 5a of the pan-like container 5. Therefore, this structure has the characteristic that the temperature of the part located below the brim part 5a of the pan-like container 5 and the temperature of the rice 200 accommodated therein are difficult to cool. And since the heat | fever of the 1st heating apparatus 3 concentrates below from the collar part 5a of the pot-shaped container 5, the upper part 5b and space SP2 from the collar part 5a of the pot-shaped container 5 are 1st heating apparatuses. 3 is not easily affected by heating.

  And in this Embodiment 1, since the upper part 5b and space SP2 which are hard to receive the influence of the heating by the 1st heating apparatus 3 are heated with the 2nd heating apparatus 31, it is directly with the 2nd heating apparatus 31. The temperature of the upper part 5b and the space SP2 can be controlled. For this reason, the effect of suppressing spillage and preventing condensation is great.

  In the first embodiment described so far, the second heating device 31 is located at the position facing the upper portion 5b of the pan-like container 5 in the lid body 10, but this is not restrictive. For example, the position shown in FIG.

FIG. 4 is a schematic cross-sectional view schematically showing a configuration of a rice cooker that is one of the modifications of the first embodiment of the present invention.
For example, as shown in FIG. 4, the second heating device 31 may be arranged at a position facing the inner lid 12 in the lid body 10 so that the inner lid 12 is induction-heated. The control of the second heating device 31 in this case is the same as in FIG. That is, in the period A of the boiling maintenance process, the driving of the second heating device 31 is stopped and the inner lid 12 is not heated, so that the temperature of the space SP2 does not become higher than necessary in the period A. In the dry-up process and the steaming process in which condensation is likely to occur, the second heating device 31 is driven to heat the inner lid 12, thereby preventing condensation from adhering to the inner lid 12.

Embodiment 2. FIG.
Next, a second embodiment of the present invention will be described. FIG. 5 is a schematic cross-sectional view schematically showing a configuration of a rice cooker 100A according to Embodiment 2 of the present invention.
100A of rice cookers in this Embodiment 2 are the points in which the flange part 5c is formed in the outer periphery of upper end part, while the pot-shaped container 5A omits the collar part 5a of the pot-shaped container 5 of Embodiment 1. Further, the second heating device 31 is different from the first embodiment in that the second heating device 31 is provided in the main body 1A. Other configurations of the rice cooker 100A and the rice cooking process are the same as those in the first embodiment.

  In the second embodiment, as shown in FIG. 5, the second heating device 31 is disposed in the vicinity of the shoulder 2b of the container cover 2 so as to heat a position near the upper end of the pan-shaped container 5A.

FIG. 6 is a schematic cross-sectional view showing a pot-shaped container of a rice cooker in Embodiment 2 of the present invention. In FIG. 6, the cross-sectional schematic diagram of 5 A of pot-shaped containers at the time of the maximum amount rice cooking of the rice cooker 100A is shown.
As shown in FIG. 6, the upper portion 5bA (portion surrounded by the solid line) of the pan-like container 5A facing the space SP2 (the space surrounded by the broken line) above the cooked rice 200 is the same as that of the first embodiment. It is a part corresponding to the upper part 5 b of the pot-like container 5.

  In the second embodiment, the temperature of the space SP2 and the upper part 5bA of the pan-like container 5A is controlled by arranging the second heating device 31 at a position where the upper part 5bA of the pan-like container 5A is heated. As a result, after suppressing spillage, dew condensation can be suppressed while maintaining boiling with a large heating power.

  The above is the description of the first and second embodiments of the present invention. However, the present invention is not limited to the configuration of the first and second embodiments, and various modifications can be made within the scope of the technical idea. Or a combination is possible. For example, you may provide the 2nd heating apparatus 31 in two places, the position which heats the upper part of the pan-shaped containers 5 and 5A, and the position which heats the inner cover 12. FIG. In this case, condensation over a wider range can be suppressed.

  In addition, the heat resistance of the upper part 5b of the pot-shaped container 5 is set so that the temperature of the upper part 5b of the pot-shaped container 5 is as low as possible in the boiling maintaining process and becomes high as soon as the dry-up process and the steaming process. May be configured to be smaller than the thermal resistance of the portion below the flange portion 5a. For example, at least a part of the upper part 5b of the pan-like container 5 is made of a material having a large thermal conductivity, and the part below the flange part 5a is a material having a smaller thermal conductivity than the thermal conductivity of the upper part 5b. Consists of. Or you may make the thickness of the upper part 5b of the pan-shaped container 5 thin compared with the thickness of the part below the collar part 5a. Similarly, in the case of the pot-like container 5A shown in FIG. 6, the heat of the upper part 5bA is so reduced that the heat resistance of the upper part 5bA of the pot-like container 5A is smaller than the heat resistance of the lower part of the upper part 5bA. You may comprise so that conductivity may become large compared with the heat conductivity of the part below upper part 5bA.

  DESCRIPTION OF SYMBOLS 1 Main body, 1A main body, 2 Container cover, 2a Hole part, 2b Shoulder part, 2c Elastic member, 1st heating apparatus, 4 Pot bottom temperature sensor, 5 Pot-shaped container, 5A Pot-shaped container, 5a Gutter part, 5b Above Part, 5bA upper part, 5c flange part, 6 hinge part, 7 time measuring means, 8 control means, 9 lid packing, 10 lid body, 11 outer lid, 11a packing, 12 inner lid, 12a hole, 12b steam port, 13 Locking material, 14 Cartridge, 14a Steam inlet, 14b Steam outlet, 15 Operation indicator, 16 Internal temperature sensor, 17 Fan, 18 Heat insulating material, 19 Exterior member, 20 Slit, 30 Side wall, 31 Second heating Apparatus, 100 rice cooker, 100A rice cooker, 200 rice (rice cooked rice), 200a upper surface end, 201 water, SP1 space, SP2 space.

Claims (7)

A container for containing an object to be heated;
A main body having an upper surface opened and accommodating the container therein;
A lid that covers the opening on the upper surface of the main body so as to be opened and closed;
A first heating device disposed on the main body for heating the container;
A second heating device disposed above the first heating device and heating an upper space in the container;
Control means for controlling the first heating device and the second heating device, and controlling the rice cooking process of the heated object,
With
The control means, the cut off the power supply to the second heating device in the period of part between the boiling-preserving process in which the heated object out of the cooking process to retain the boiling state, after a period of said portion The energization of the second heating device is performed, and there is a period in which the temperature of the upper space in the container is lower than the temperature of the object to be heated in the steaming process that is a subsequent process of the boiling maintaining process. Rice cooker characterized by. A container for containing an object to be heated;
A main body having an upper surface opened and accommodating the container therein;
A lid that covers the opening on the upper surface of the main body so as to be opened and closed;
A first heating device disposed on the main body for heating the container;
A second heating device disposed above the first heating device and heating an upper space in the container;
Control means for controlling the first heating device and the second heating device, and controlling the rice cooking process of the heated object,
With
The control means shuts off the energization to the second heating device in at least a part of the boiling maintaining process in which the heated object keeps a boiling state in the rice cooking process, and the part of the period Thereafter, energization of the second heating device is performed, and the second heating device is a step subsequent to the boiling maintenance step, in a dry-up step of evaporating excess water in the container. The second heating device is controlled so that the electric power per unit time is larger than in other processes, and in the steaming process that is a subsequent process of the dry-up process, the temperature of the upper space in the container is A rice cooker characterized by having a period lower than the temperature of the object to be heated. A container for storing an object to be heated , wherein the upper part and the lower part are made of different materials with thermal conductivity, and the upper part has higher thermal conductivity than the lower part ,
A main body having an upper surface opened and accommodating the container therein;
A lid that covers the opening on the upper surface of the main body so as to be opened and closed;
A first heating device disposed on the main body for heating the container;
A second heating device disposed above the first heating device and heating an upper space in the container;
Control means for controlling the first heating device and the second heating device, and controlling the rice cooking process of the heated object,
With
The control means shuts off the energization to the second heating device in at least a part of the boiling maintaining process in which the heated object keeps a boiling state in the rice cooking process, and the part of the period Thereafter, energization of the second heating device is performed, and there is a period in which the temperature of the upper space in the container is lower than the temperature of the object to be heated in the steaming process that is a subsequent process of the boiling maintaining process. A rice cooker characterized by that. The said control means is a rice cooker as described in any one of Claims 1-3 which interrupts | blocks the electricity supply to said 2nd heating apparatus at the start timing of the said boiling maintenance process. The control means, any one of claims 1 to 4, characterized in that performing the energization to exit current cutoff to the second heating device before the end timing of the boil-preserving process Rice cooker according to item . The said 2nd heating apparatus heats the upper part of the said container, The rice cooker as described in any one of Claims 1-5 characterized by the above-mentioned. The rice cooker according to any one of claims 1 to 6 , wherein the container has a feather pot shape with a hook portion provided on an outer peripheral side surface.

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