JP6986759B2 - rice cooker - Google Patents

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JP6986759B2
JP6986759B2 JP2018561397A JP2018561397A JP6986759B2 JP 6986759 B2 JP6986759 B2 JP 6986759B2 JP 2018561397 A JP2018561397 A JP 2018561397A JP 2018561397 A JP2018561397 A JP 2018561397A JP 6986759 B2 JP6986759 B2 JP 6986759B2
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rice
pot
inner pot
heating
water
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JPWO2018131625A1 (en
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玄 寺尾
明人 唐澤
征一 石津
文明 茂木
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Balmuda Inc
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Balmuda Inc
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J27/05—Tier steam-cookers, i.e. with steam-tight joints between cooking-vessels stacked while in use
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0804—Locking devices
    • A47J27/0815—Locking devices where vessel and lid have adapted shapes to provide for the locking action
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/084—Pressure-cookers; Lids or locking devices specially adapted therefor with adjustable volume; Tier pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/16—Inserts

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Description

本発明は、水蒸気を利用して炊飯を行う炊飯器に関する。 The present invention relates to a rice cooker that cooks rice using steam.

近年、高性能な電気炊飯器が様々なメーカーから発売されており、多くの炊飯器では、例えば特許文献１に記載されているように、飯米から「おねば」と呼ばれる澱粉を主成分とする粘液質の液体を出すような炊飯が行われている。おねばは食べた瞬間は甘味として感じられるが、おねばを出す過程で米が傷付いて味の成分も漏出しており、炊き上がったご飯が粒感のある食感にはならず、濃厚な味にもならない。 In recent years, high-performance electric rice cookers have been released by various manufacturers, and many rice cookers contain starch, which is called "oneba" from cooked rice, as a main component, as described in Patent Document 1, for example. Rice is cooked to produce a mucous liquid. The rice is sweetened the moment it is eaten, but the rice is damaged during the process of serving the rice and the ingredients of the taste are leaked, so the cooked rice does not have a grainy texture and is rich. It doesn't taste good.

また、炊飯器では炊きムラの抑制が課題となっているが、例えば釜の中の米が釜の熱でのみ加熱される場合には、釜の中の外側（釜の周壁や底壁に近い側）にある米は温度が上がって水を吸いやすくなる一方、釜の中の内側（釜の周壁や底壁から遠い側）にある米は温度が上がらず水を吸いにくく炊きムラになりやすいので、これを回避するために短時間で釜の中の水を熱湯にするとともに、米を対流させたりおどらせたりする制御が行われている。このような制御は、おねばを出すための炊き方としてはともかく、粒感のある食感や濃厚な味を得るためには適当ではなく、これらを得るためには、特許文献２に記載されているように、米を釜の熱のみならず水蒸気の熱によっても加熱することが有効と考えられる。 In addition, the rice cooker has an issue of suppressing uneven cooking. For example, when the rice in the kettle is heated only by the heat of the kettle, the outside of the kettle (close to the peripheral wall and bottom wall of the kettle). The temperature of the rice on the side) rises and it becomes easier to absorb water, while the rice on the inside of the pot (the side far from the peripheral wall and bottom wall of the pot) does not rise in temperature and it is difficult to absorb water and it tends to be unevenly cooked. Therefore, in order to avoid this, the water in the kettle is turned into boiling water in a short time, and the rice is controlled to convection or make it dance. Such control is not suitable for obtaining a grainy texture and a rich taste, regardless of the cooking method for producing rice, and in order to obtain these, it is described in Patent Document 2. As shown above, it is considered effective to heat the rice not only by the heat of the kettle but also by the heat of steam.

特開２０１７−１７８号公報Japanese Unexamined Patent Publication No. 2017-178 特公昭３２−５９８７号公報Special Publication No. 32-5987

しかしながら、特許文献２に記載の炊飯器自体は、マイコン制御によらずに加熱釜内の加熱水がなくなった時点で電熱装置による加熱が切れるもので、加熱水が一気に１００℃まで上昇して炊飯釜内の米及び水を加熱するので、米を煮崩れさせないように炊いて粒感のある食感を出すことは難しい。 However, in the rice cooker itself described in Patent Document 2, the heating by the electric heating device is cut off when the heating water in the heating pot runs out without being controlled by the microcomputer, and the heating water suddenly rises to 100 ° C. to cook rice. Since the rice and water in the kettle are heated, it is difficult to cook the rice so that it does not crumble and give it a grainy texture.

本発明は、上記の事情に鑑みてなされたもので、粒感のある食感で濃厚な味のご飯を炊き上げることができる炊飯器を提供することを課題としている。 The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a rice cooker capable of cooking rice with a rich taste with a grainy texture.

上記課題を解決するために、本発明に係る炊飯器は、飯米を収容する内釜と、前記内釜の外側に設けられ、加熱水を収容する外釜と、前記外釜を加熱する加熱手段と、前記加熱手段の加熱を制御する制御部とを備え、前記制御部が、前記加熱水が沸騰しない所定温度になるまで前記加熱手段による加熱を行い、前記内釜の外面における水蒸気の凝縮熱により前記飯米を加熱した後、前記加熱水が沸騰するまで前記加熱手段による加熱を行い、前記加熱水が気化してなる水蒸気を前記内釜の内部に流入させて前記飯米を加熱することを特徴とする。 In order to solve the above problems, the rice cooker according to the present invention has an inner pot for accommodating rice and rice, an outer kettle provided outside the inner kettle for accommodating heated water, and a heating means for heating the outer kettle. And a control unit that controls the heating of the heating means, and the control unit heats the heated water by the heating means until it reaches a predetermined temperature at which the heated water does not boil, and heat of condensation of water vapor on the outer surface of the inner pot. After heating the rice and rice, the heating is performed by the heating means until the heated water boils, and the steam vaporized by the heated water flows into the inside of the inner pot to heat the rice and rice. And.

この炊飯器では、制御部が、まず加熱水が沸騰しない所定温度になるまで加熱手段による加熱を行い、内釜の外面における水蒸気の凝縮熱により飯米を加熱するので、飯米に水を吸わせながらじっくりとムラを抑制しつつ浸漬することができる。例えば所定温度を６０℃以下に設定すれば、飯米はアルファ化せずに３０パーセント程度までは水を吸うが、それ以上は吸水せず、煮崩れしない。続いて、制御部が、加熱水が沸騰するまで加熱手段による加熱を行い、加熱水が気化してなる水蒸気を内釜の内部に流入させて飯米を加熱するので、飯米は内釜の熱により側方及び下方から、内釜の内部に流入してくる水蒸気により上方から包み込まれるように加熱され、内釜の中でどの位置にある飯米もムラなく余力分を吸水して煮崩れせずに炊かれる。これにより、飯米の形が保たれたままの、粒感のある食感で濃厚な味のご飯を炊き上げることができる。 In this rice cooker, the control unit first heats the rice with heating means until the heated water reaches a predetermined temperature at which it does not boil, and then heats the rice with the heat of condensation of steam on the outer surface of the inner pot. It is possible to immerse while slowly suppressing unevenness. For example, if the predetermined temperature is set to 60 ° C. or lower, rice and rice absorb water up to about 30% without pregelatinization, but do not absorb water any more and do not boil down. Subsequently, the control unit heats the heated water by a heating means until the heated water boils, and the steam vaporized by the heated water flows into the inside of the inner pot to heat the rice, so that the rice is heated by the heat of the inner pot. From the side and the bottom, it is heated so that it is wrapped from above by the steam flowing into the inner pot, and the rice and rice at any position in the inner pot absorbs the surplus water evenly and does not collapse. It is cooked. As a result, it is possible to cook rice with a rich taste and a grainy texture while maintaining the shape of the rice.

前記炊飯器は、前記内釜を前記外釜から離間させる離間手段を備えてもよい。これにより、外釜から離間した内釜の外面が水蒸気の結露する場所として確保され、水蒸気の凝縮熱による加熱を安定化することができる。 The rice cooker may be provided with a separating means for separating the inner pot from the outer pot. As a result, the outer surface of the inner pot separated from the outer pot is secured as a place for dew condensation of water vapor, and heating by the heat of condensation of water vapor can be stabilized.

また、前記離間手段は、前記外釜に取り付けられた状態で前記内釜に当接して前記内釜を位置決めする当接部と、前記加熱水が気化してなる水蒸気の通気に供する経路を形成する通気部とを備えてもよい。これにより、当接部に位置決めされた内釜が外釜の内側でがたつかず、炊飯器の使用感が向上するとともに、加熱水は、外釜と内釜との間の上方が当接部によりある程度閉ざされた空間の中で加熱されることになり（引用文献２では、その第３図に記載されているように、加熱釜と炊飯釜との間にある加熱水の上方が完全に開放されている。）、加熱水の加熱効率を高めることができる一方、それが高温になって気化した場合には、水蒸気が隙間を通って内釜の内部に流入することができる。 Further, the separating means forms a contact portion that abuts on the inner pot and positions the inner pot in a state of being attached to the outer pot, and a path for ventilating steam formed by vaporizing the heated water. It may be provided with a ventilation portion to be provided. As a result, the inner pot positioned at the contact portion does not rattle inside the outer pot, improving the usability of the rice cooker, and for the heated water, the upper part between the outer pot and the inner pot is the contact portion. (In Reference 2, as shown in Fig. 3, the upper part of the heated water between the heating pot and the rice cooking pot is completely heated. It is open.) While it is possible to increase the heating efficiency of the heated water, when it becomes hot and vaporizes, water vapor can flow into the inside of the inner pot through the gap.

さらに、前記内釜は、前記内釜の外側に向けて突出する羽根部を備え、前記離間手段は、前記外釜に取り付けられた状態で前記羽根部を下方から支持する複数の支持部を備え、前記複数の支持部の間に前記外釜と前記羽根部との対向空間が形成され、前記対向空間が前記加熱水が気化してなる水蒸気の通気に供することとしてもよい。これにより、加熱水は、外釜と内釜との間の上方が支持部によりある程度閉ざされた空間の中で加熱されることになり、加熱水の加熱効率を高めることができる一方、それが高温になって気化した場合には、水蒸気が対向空間を通って内釜の内部に流入することができる。 Further, the inner pot includes a blade portion protruding toward the outside of the inner pot, and the separating means includes a plurality of support portions for supporting the blade portion from below in a state of being attached to the outer pot. An facing space between the outer pot and the blade portion may be formed between the plurality of supporting portions, and the facing space may be used for aeration of steam formed by vaporizing the heated water. As a result, the heated water is heated in a space where the upper part between the outer pot and the inner pot is closed to some extent by the support portion, and the heating efficiency of the heated water can be improved. When the temperature becomes high and vaporizes, water vapor can flow into the inner pot through the facing space.

本発明によれば、飯米の形が保たれたままの、粒感のある食感で濃厚な味のご飯を炊き上げることができる。 According to the present invention, it is possible to cook rice with a rich taste and a grainy texture while maintaining the shape of cooked rice.

発明を実施するための形態に係る炊飯器の外観を示す斜視図である。It is a perspective view which shows the appearance of the rice cooker which concerns on embodiment for carrying out an invention. 図１の炊飯器の蓋が開いた状態を示す斜視図である。It is a perspective view which shows the state which the lid of the rice cooker of FIG. 1 is opened. 図１の炊飯器の部分断面図である。It is a partial cross-sectional view of the rice cooker of FIG. 図１の炊飯器の制御系を示すブロック図である。It is a block diagram which shows the control system of the rice cooker of FIG. （ａ）は図１の炊飯器の外釜及びスペーサーの分解状態を示す斜視図、（ｂ）は外釜及びスペーサーの取付状態を示す斜視図である。(A) is a perspective view showing the disassembled state of the outer pot and the spacer of the rice cooker of FIG. 1, and (b) is a perspective view showing the attached state of the outer pot and the spacer of FIG. 図１の炊飯器の制御部による処理を示す流れ図である。It is a flow chart which shows the process by the control part of the rice cooker of FIG. 図１の炊飯器の外釜の温度変化を示す説明図である。It is explanatory drawing which shows the temperature change of the outer pot of the rice cooker of FIG. 図１の炊飯器における水蒸気の流れを示す説明図である。It is explanatory drawing which shows the flow of steam in the rice cooker of FIG.

本発明を実施するための形態について、図面を用いて説明する。 A mode for carrying out the present invention will be described with reference to the drawings.

図１乃至４は、本形態に係る炊飯器を示す。この炊飯器１は、本体２と、蓋体３と、本体２の内部に着脱自在に設けられて加熱水ｗを収容する外釜４と、外釜４の内側に着脱自在に設けられて飯米Ｒ及び水Ｗを収容する内釜５と、内釜５を外釜４から離間して位置決めするスペーサー６と、蓋体３の内側に着脱自在に設けられた内蓋７と、外釜４を加熱する釜ヒーター８と、外釜４の温度を検出する釜温度センサー９と、釜ヒーター８の温度を検出するヒーター温度センサー１０と、内蓋７を加熱して内蓋７への水滴の付着を防止する蓋ヒーター１１と、釜ヒーター８及び蓋ヒーター１１の加熱を制御する制御部（マイコン）１２と、制御部１２に制御されて釜ヒーター８のオン／オフを切り替える釜ヒーター制御用リレー及び蓋ヒーター１１のオン／オフを切り替える蓋ヒーター制御用トライアックが設けられた電源基板１３とを備える。 1 to 4 show the rice cooker according to this embodiment. The rice cooker 1 is detachably provided inside the main body 2, the lid body 3, the main body 2, the outer pot 4 for accommodating the heated water w, and the rice rice, which is detachably provided inside the outer pot 4. An inner pot 5 for accommodating R and water W, a spacer 6 for positioning the inner pot 5 away from the outer pot 4, an inner lid 7 detachably provided inside the lid 3, and an outer pot 4. A kettle heater 8 for heating, a kettle temperature sensor 9 for detecting the temperature of the outer kettle 4, a heater temperature sensor 10 for detecting the temperature of the kettle heater 8, and water droplets adhering to the inner lid 7 by heating the inner lid 7. A lid heater 11 for preventing the above, a control unit (microcomputer) 12 for controlling the heating of the kettle heater 8 and the lid heater 11, a hook heater control relay for switching on / off of the kettle heater 8 controlled by the control unit 12 A power supply board 13 provided with a lid heater control triac for switching on / off of the lid heater 11 is provided.

蓋体３には、蓋体３を開閉するための開蓋ボタン１４と、炊飯を開始するための炊飯ボタン１５と、炊飯を取り消すための取消ボタン１６と、炊飯モード（「白米」、「玄米」、「おかゆ」等の調理対象に関するモードや、「炊込み」、「早炊き」等の炊き方に関するモード等）の選択や炊飯予約をするためのファンクションボタン１７と、各種情報を表示するための表示部１８とが設けられている。 The lid 3 has an open button 14 for opening and closing the lid 3, a rice cooking button 15 for starting rice cooking, a cancel button 16 for canceling rice cooking, and a rice cooking mode (“white rice”, “brown rice”). , "Okayu" and other modes related to cooking targets, "Cooking", "Fast cooking" and other modes related to cooking), and a function button 17 for making a reservation for cooking rice, and for displaying various information. Display unit 18 is provided.

外釜４はアルミニウムからなり、底壁部１９と、周壁部２０と、周壁部２０の上縁から外釜４の外側に向けて突出した羽根部２１とを有する。一方、内釜５はステンレスからなり、底壁部２２と、周壁部２３と、周壁部２３の上縁から内釜５の外側に向けて突出した羽根部２４とを有する。 The outer pot 4 is made of aluminum and has a bottom wall portion 19, a peripheral wall portion 20, and a blade portion 21 protruding from the upper edge of the peripheral wall portion 20 toward the outside of the outer pot 4. On the other hand, the inner pot 5 is made of stainless steel and has a bottom wall portion 22, a peripheral wall portion 23, and a blade portion 24 protruding from the upper edge of the peripheral wall portion 23 toward the outside of the inner pot 5.

スペーサー６は、図５に示すように、円環状で樹脂製のアッパー部材２５及びロワー部材２６により構成され、アッパー部材２５及びロワー部材２６が外釜４の羽根部２１を上下から挟んで外釜４に取り付けられる。 As shown in FIG. 5, the spacer 6 is composed of an annular resin upper member 25 and a lower member 26, and the upper member 25 and the lower member 26 sandwich the blade portion 21 of the outer pot 4 from above and below. Attached to 4.

アッパー部材２５は、周壁部２０の上縁付近を内側から覆うとともに、羽根部２１を上方から一部覆うもので、円環状の内面に全周にわたって複数設けられ、周壁部２３に当接して内釜５を位置決めする当接部２７と、隣接する当接部２７の間に設けられ、周壁部２３との間に隙間を形成する複数の凹部２８と、円環状の上面の３箇所に等間隔で設けられ、羽根部２４を下方から支持する支持部２９とを備える。ロワー部材２６は、羽根部２１を外側及び下方から覆い、使用者が加熱された羽根部２１に直接触れる事態を防止する。当接部２７が周壁部２３に当接し、支持部２９が羽根部２４を支持して内釜５が外釜４の内側にセットされた状態では、スペーサー６で覆われた羽根部２１と羽根部２４とが対向して両者の間に対向空間３０が形成される。 The upper member 25 covers the vicinity of the upper edge of the peripheral wall portion 20 from the inside and partially covers the blade portion 21 from above. A plurality of upper members 25 are provided on the inner surface of the annular shape over the entire circumference and abut against the peripheral wall portion 23. A plurality of recesses 28 provided between the contact portion 27 for positioning the pot 5 and the adjacent contact portion 27 and forming a gap between the peripheral wall portion 23, and three locations on the upper surface of the annular shape are equally spaced. It is provided with a support portion 29 that supports the blade portion 24 from below. The lower member 26 covers the blade portion 21 from the outside and below to prevent the user from directly touching the heated blade portion 21. In a state where the abutting portion 27 abuts on the peripheral wall portion 23, the support portion 29 supports the blade portion 24, and the inner pot 5 is set inside the outer pot 4, the blade portion 21 and the blades covered with the spacer 6 are provided. The facing space 30 is formed between the portions 24 facing each other.

炊飯器１による炊飯時、使用者は、外釜４に加熱水ｗを内釜５の底壁部２２に届かない所定の水位まで入れるとともに、内釜５に飯米Ｒ及び水Ｗを所定量入れ、ファンクションボタン１７及び炊飯ボタン１４を操作する。図６に示すように、制御部１２は、ファンクションボタン１７によりモードが選択され（ステップ１（図６において「Ｓ．１」と記載。以下同様。））、炊飯ボタン１４が押されると（ステップ２）、釜ヒーター８をオンにするとともに（ステップ３）、蓋ヒーター１１をオンにする（ステップ４）。 When cooking rice with the rice cooker 1, the user puts the heated water w into the outer pot 4 to a predetermined water level that does not reach the bottom wall portion 22 of the inner pot 5, and puts a predetermined amount of cooked rice R and water W into the inner pot 5. , The function button 17 and the rice cooking button 14 are operated. As shown in FIG. 6, in the control unit 12, when the mode is selected by the function button 17 (step 1 (described as “S.1” in FIG. 6; the same applies hereinafter)), the rice cooking button 14 is pressed (step 1). 2) Turn on the hook heater 8 (step 3) and turn on the lid heater 11 (step 4).

そして、制御部１２は、図７に示すように、外釜４が所定時間ｔ１をかけて徐々に加熱水ｗが沸騰しない所定温度Ｔ１になるように、釜ヒーター８による加熱を行うが（ステップ５）、この間、外釜４と内釜５との間では、水蒸気が凝縮して底壁部２２及び周壁部２３の外面に結露が生じ、その凝縮熱により内釜５の中の飯米Ｒ及び水Ｗは加熱される。例えば所定温度Ｔ１を６０℃以下に設定しておけば、飯米Ｒはアルファ化せずに３０パーセント程度までは水Ｗを吸うが、それ以上は吸水せず、そこまでが浸漬工程となる。Then, as shown in FIG. 7, the control unit 12 heats the outer pot 4 with the pot heater 8 so that the heating water w gradually reaches a predetermined temperature T 1 that does not boil over a predetermined time t 1. (Step 5) During this period, water vapor condenses between the outer pot 4 and the inner pot 5 to cause dew condensation on the outer surfaces of the bottom wall portion 22 and the peripheral wall portion 23, and the heat of condensation causes rice and rice in the inner pot 5. R and water W are heated. For example, if the predetermined temperature T 1 is set to 60 ° C. or lower, the rice R absorbs water W up to about 30% without pregelatinization, but does not absorb water any more, and the immersion step is up to that point.

次に、制御部１２は、ヒーター温度センサー１０のフィードバックを受けながら釜ヒーター８を１００℃を超える所定温度Ｔ２に維持し（ステップ６）、外釜４の中の加熱水ｗがなくなるまで釜ヒーター８による加熱を続ける（ステップ７）。加熱水ｗが蒸発して一定水量以下になった場合には、外釜４の温度が加熱水ｗにより維持されなくなり急激な温度上昇が発生するので、制御部１２は、釜温度センサー９の検出結果により、加熱水ｗがなくなったか否かを判断することができる。この沸騰工程では、加熱水ｗが気化してなる水蒸気が底壁部２２及び周壁部２３を通じて飯米Ｒ及び水Ｗを側方及び下方から加熱するとともに、図８に示すように、凹部２８、対向空間３０及び内蓋７と羽根部２４との間を通り、内釜５の内部に流入して飯米Ｒ及び水Ｗを上方からも加熱する。Next, the control unit 12 maintains the kettle heater 8 at a predetermined temperature T 2 exceeding 100 ° C. while receiving the feedback of the heater temperature sensor 10 (step 6), and the kettle until the heating water w in the outer kettle 4 is exhausted. Continue heating with the heater 8 (step 7). When the heating water w evaporates and becomes less than a certain amount of water, the temperature of the outer pot 4 is not maintained by the heating water w and a rapid temperature rise occurs. Therefore, the control unit 12 detects the pot temperature sensor 9. From the result, it can be determined whether or not the heated water w has run out. In this boiling step, steam formed by vaporizing the heated water w heats the rice rice R and the water W from the side and the bottom through the bottom wall portion 22 and the peripheral wall portion 23, and as shown in FIG. 8, the recess 28 faces the opposite surface. It passes between the space 30 and the inner lid 7 and the blade portion 24, flows into the inner pot 5, and heats the rice rice R and the water W from above as well.

外釜４の中の加熱水ｗがなくなると、制御部１２は、釜ヒーター８をオフにして蒸らしを行う（ステップ８）。この蒸らし工程は所定時間ｔ２が経過するまで継続し（ステップ９）、所定時間ｔ２が経過すると、制御部１２は、炊飯が完了したとして使用者にその旨を音その他で通知し（ステップ１０）、蓋ヒーター１１をオフにする（ステップ１１）。When the heating water w in the outer pot 4 runs out, the control unit 12 turns off the pot heater 8 and performs steaming (step 8). This steaming step continues until the predetermined time t 2 elapses (step 9), and when the predetermined time t 2 elapses, the control unit 12 notifies the user that the rice cooking is completed by sound or the like (step 9). 10), turn off the lid heater 11 (step 11).

本形態に係る炊飯器１では、制御部１２が、まず加熱水ｗが沸騰しない所定温度になるまで釜ヒーター８による加熱を行い、底壁部２２及び周壁部２３の外面における水蒸気の凝縮熱により飯米Ｒを加熱するので、飯米Ｒに水Ｗを吸わせながらじっくりとムラを抑制しつつ浸漬することができる。続いて、制御部１２が、加熱水ｗが沸騰するまで釜ヒーター８による加熱を行い、加熱水ｗが気化してなる水蒸気を内釜５の内部に流入させて飯米Ｒを加熱するので、飯米Ｒは内釜５の熱により側方及び下方から、内釜５の内部に流入してくる水蒸気により上方から包み込まれるように加熱され、内釜５の中でどの位置にある飯米Ｒもムラなく余力分を吸水して煮崩れせずに炊かれる。これにより、飯米Ｒの形が保たれたままの、粒感のある食感で濃厚な味のご飯を炊き上げることができる。 In the rice cooker 1 according to the present embodiment, the control unit 12 first heats the heated water w by the kettle heater 8 until the temperature reaches a predetermined temperature at which the heated water w does not boil, and the heat of condensation of steam on the outer surfaces of the bottom wall portion 22 and the peripheral wall portion 23 causes the heating water w to reach a predetermined temperature. Since the rice cooker R is heated, it is possible to immerse the rice cooker R while slowly suppressing unevenness while sucking water W. Subsequently, the control unit 12 heats the heated water w by the kettle heater 8 until it boils, and the steam vaporized by the heated water w flows into the inner kettle 5 to heat the rice rice R. R is heated from the side and the bottom by the heat of the inner pot 5 so as to be wrapped from above by the water vapor flowing into the inner pot 5, and the rice and rice R at any position in the inner pot 5 is evenly distributed. It absorbs the remaining power and is cooked without collapsing. As a result, it is possible to cook rice with a rich taste and a grainy texture while maintaining the shape of the cooked rice R.

また、炊飯器１は、内釜５を外釜４から離間して位置決めするスペーサー６を備えているので、外釜４から離間して位置決めされた内釜５の外面（底壁部２２及び周壁部２３の外面）が水蒸気の結露する場所として確保され、水蒸気の凝縮熱による加熱を安定化することができるとともに、位置決めされた内釜５が外釜４の内側でがたつかず、炊飯器１の使用感を向上させることができる。 Further, since the rice cooker 1 is provided with a spacer 6 for positioning the inner pot 5 away from the outer pot 4, the outer surface (bottom wall portion 22 and peripheral wall) of the inner pot 5 positioned away from the outer pot 4 is provided. The outer surface of the portion 23) is secured as a place for dew condensation of water vapor, the heating by the heat of condensation of water vapor can be stabilized, and the positioned inner pot 5 does not rattle inside the outer pot 4, so that the rice cooker 1 It is possible to improve the usability of the rice cooker.

さらに、スペーサー６は、外釜４に取り付けられた状態で内釜５に当接して内釜５を位置決めする当接部２７と、加熱水ｗが気化してなる水蒸気の通気に供する隙間（経路）を形成する凹部２８と、羽根部２４を下方から支持する３つの支持部２９とを備え、３つの支持部２９のそれぞれの間に羽根部２１と羽根部２４との対向空間３０が形成され、この対向空間３０も加熱水ｗが気化してなる水蒸気の通気に供する。したがって、加熱水ｗは、外釜４と内釜５との間の上方が当接部２７及び支持部２９によりある程度閉ざされた空間の中で加熱されることになり、加熱水ｗの加熱効率を高めることができる一方、それが高温になって気化した場合には、水蒸気が凹部２８及び対向空間３０を通って内釜５の内部に流入することができる。 Moreover, the spacer 6, an abutment 27 for positioning the inner hook 5 abuts against the inner hook 5 in a state attached to the outer hook 4, a gap subjected to venting of steam heated water w is vaporized (route ), And three support portions 29 that support the blade portion 24 from below, and a facing space 30 between the blade portion 21 and the blade portion 24 is formed between each of the three support portions 29. The facing space 30 is also provided for ventilation of steam formed by vaporizing the heated water w. Therefore, the heated water w is heated in a space in which the upper part between the outer pot 4 and the inner pot 5 is closed to some extent by the contact portion 27 and the support portion 29, and the heating efficiency of the heated water w is increased. On the other hand, when it becomes high temperature and vaporizes, water vapor can flow into the inside of the inner pot 5 through the recess 28 and the facing space 30.

以上、本発明を実施するための形態について例示したが、本発明の実施形態は上述したものに限られず、発明の趣旨を逸脱しない範囲で適宜変更等してもよい。 Although the embodiments for carrying out the present invention have been illustrated above, the embodiments of the present invention are not limited to those described above, and may be appropriately modified without departing from the spirit of the invention.

例えば、制御部１２は釜センサー８により外釜４の温度を観察しながら制御を行うとしたが、内釜の温度や加熱水の温度を観察しながら制御を行ってもよい。 For example, although the control unit 12 is supposed to perform control while observing the temperature of the outer pot 4 by the pot sensor 8, control may be performed while observing the temperature of the inner pot and the temperature of the heated water.

また、通気部として隣接する当接部２７の間に凹部２８を設けたが、スペーサー６に凹部２８を設けず円環状の全周にわたって周壁部２３と当接させながら、適宜の箇所に水蒸気の通気に供する通気孔を設ける等の形態を採ってもかまわない。 Further, although the recess 28 is provided between the adjacent contact portions 27 as the ventilation portion, the spacer 6 is not provided with the recess 28, and the water vapor is placed in an appropriate place while being in contact with the peripheral wall portion 23 over the entire circumference of the annular shape. It may take a form such as providing a ventilation hole for ventilation.

１ 炊飯器
４ 外釜
５ 内釜
６ スペーサー（離間手段）
８ 釜ヒーター（加熱手段）
１２ 制御部
２４ 羽根部
２７ 当接部
２８ 凹部（通気部）
２９ 支持部
３０ 対向空間
ｗ 加熱水1 Rice cooker 4 Outer pot 5 Inner pot 6 Spacer (separation means)
8 kettle heater (heating means)
12 Control part 24 Blade part 27 Abutment part 28 Recessed part (ventilation part)
29 Support part 30 Opposing space w Heating water

Claims (4)

飯米を収容する内釜と、
前記内釜の外側に設けられ、加熱水を収容する外釜と、
前記外釜を加熱する加熱手段と、
前記加熱手段の加熱を制御する制御部とを備え、
前記制御部が、前記加熱水が沸騰しない所定温度になるまで前記加熱手段による加熱を行い、前記内釜の外面における水蒸気の凝縮熱により前記飯米を加熱した後、前記加熱水が沸騰するまで前記加熱手段による加熱を行い、前記加熱水が気化してなる水蒸気を前記内釜の内部に流入させて前記飯米を加熱することを特徴とする炊飯器。An inner pot that houses rice and rice
An outer pot provided on the outside of the inner pot and accommodating heated water,
A heating means for heating the outer pot and
A control unit for controlling the heating of the heating means is provided.
The control unit heats the rice by the heating means until it reaches a predetermined temperature at which the heated water does not boil, heats the rice with the heat of condensation of steam on the outer surface of the inner pot, and then boil the heated water. A rice cooker characterized in that heating is performed by a heating means, and steam vaporized by the heated water is allowed to flow into the inner pot to heat the rice and rice. 前記内釜を前記外釜から離間させる離間手段を備えることを特徴とする請求項１に記載の炊飯器。 The rice cooker according to claim 1, further comprising a separating means for separating the inner pot from the outer pot. 前記離間手段が、前記外釜に取り付けられた状態で前記内釜に当接して前記内釜を位置決めする当接部と、前記加熱水が気化してなる水蒸気の通気に供する経路を形成する通気部とを備えることを特徴とする請求項２に記載の炊飯器。 The separating means is attached to the outer pot and abuts on the inner pot to position the inner pot, and a ventilation forming a path for ventilating the steam formed by the vaporization of the heated water. The rice cooker according to claim 2, wherein the rice cooker is provided with a unit. 前記内釜が、前記内釜の外側に向けて突出する羽根部を備え、
前記離間手段が、前記外釜に取り付けられた状態で前記羽根部を下方から支持する複数の支持部を備え、
前記複数の支持部の間に前記外釜と前記羽根部との対向空間が形成され、前記対向空間が前記加熱水が気化してなる水蒸気の通気に供することを特徴とする請求項２又は３に記載の炊飯器。The inner pot is provided with a blade portion that protrudes toward the outside of the inner pot.
The separating means includes a plurality of support portions for supporting the blade portions from below in a state of being attached to the outer hook.
2. The rice cooker described in.
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