JPH03202024A - Rice cooker - Google Patents

Abstract

PURPOSE:To prevent boiling-over of 'sticky state' and to deliciously execute rice cooking with regard to all the rice cooking quantities by deciding the rice cooking quantity by a control means, thereafter, limiting the applied heating value to a prescribed heating value or below corresponding to each rice cooking quantity for a prescribed time. CONSTITUTION:When a start key 31 is depressed, a heater 35 is conducted electrically and a container 21 is heated. In such a state, by a first temperature detecting means 23, a temperature of the container 21 is inputted and whether the temperature exceeds 70 deg.C or not is decided. Subsequently, by a second temperature detecting means 24, a cover temperature of the upper part of the container 21 is inputted, water of the inside of the container 21 boils up, a cover temperature rises by aqueous vapor, and whether the cover temperature exceeds 80 deg.C or not is decided. Thereafter, by lowering to an electric conduction rate being a little lower than the electric conduction rate being optimal for the decided rice cooking quantity, the heater 35 is energized. Next, the heater 35 is returned to the optimal energizing rate corresponding to the rice cooking quantity and the energization is executed, and by a first temperature detecting means 23, a temperature of the inside of the container 21 is inputted. In such a state, whether it reaches a rice cooking end temperature or not is decide, and when it reaches the rice cooking end temperature, rice cooking is ended.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a rice cooker for home use.

BACKGROUND OF THE INVENTION In recent years, rice cookers using microcomputers have become common, and such rice cookers store different rice cooking processes for each of multiple rice cooking menus such as white rice, brown rice, porridge, and rice. The rice is cooked by controlling the heater according to the rice cooking process.

FIG. 5 shows a block diagram of a conventional rice cooker, and FIG. 6 shows an example of the rice cooking process of the conventional rice cooker.

In FIG. 5, 1 is a container for storing rice and water, 2 is a rice cooking means comprising a heater etc. for heating the container, 3 is a menu selection means for selecting a plurality of rice cooking menus such as white rice, brown rice, porridge, etc. 4 is a starting means for starting rice cooking; 5 is a storage means for storing rice cooking processes such as water absorption, heating, boiling maintenance, and steaming for each of a plurality of rice cooking menus; 6 is a first means for detecting the temperature inside the container l; temperature detection means 7, second temperature detection means for detecting the temperature of the lid of the container 1, 8 a menu selection means 3, a starting means 4, a storage means 5, a first temperature detection means 6, etc. A control means receives the input from the second temperature detection means 7 and controls energization to the heater of the rice cooking means 2 to cook rice.The control means 9 receives the output from the control means 8 and controls the rice cooking process, rice cooking menu, etc. It is a display means for displaying.

In the conventional white rice cooking process shown in Figure 6, the water absorption process is as follows:
This is a process in which the water in which the rice is soaked is kept at a lukewarm temperature to allow the rice to absorb sufficient water.

The breaking-in process is a process of boiling water by maximizing the power supply to the heater of the rice cooking means 2.

The determining step is a step of determining the amounts of rice and water to be cooked based on the outputs of the first temperature detecting means 6 and the second temperature detecting means 7 while maintaining the maximum power supply to the heater of the rice cooking means 2.

In the boiling maintenance step, the amount of electricity applied to the heater of the rice cooking means 2 is adjusted according to the amount of rice and water determined in the determination step until the temperature measured by the temperature detection means 15 reaches a predetermined rice cooking end temperature. This is the process of keeping water boiling.

The steaming process is a process of evaporating excess water.

In conventional rice cookers, white rice is cooked based on the rice cooking process described above.

Problems to be Solved by the Invention As described above, in conventional rice cookers, when cooking white rice, it is heated to the maximum amount of heat until it reaches the boiling point until the process of determining the amount of rice cooked, and then the amount of heat is adjusted according to the amount of rice cooked. In addition, rice is cooked, and in other rice cooking menus, the rice is first heated to the maximum amount of heat to bring it to a boil, and then continues to be boiled in the boiling maintenance step. However, in the conventional rice cooking process, when moving from the process of heating and boiling with the maximum amount of heat to the process of maintaining boiling, more "oneba" than boiled water is used.
(a mixture of hot water and starch) is generated and reaches near the lid of the rice cooker container, and while the "oneba" continues to boil in the boiling maintenance process, it opens on the lid of the container. There was a problem with steam boiling over from the steam vent hole.

Therefore, the first object of the present invention is to prevent the "oneba" from boiling over from the container.

The second purpose is to prevent rice from boiling over and to provide better-quality rice.

Means for Solving the Problems In order to achieve the object of dream 1 above, the present invention provides a container whose upper part is covered with a lid, a starting means for starting rice cooking, and a first temperature detecting device for detecting the temperature inside the container. a detection means, a second temperature detection means for detecting the temperature of the lid portion of the container, a heating means for heating the container, and starting rice cooking in response to an input from the starting means, and boiling water during the rice cooking process. In the step, determining the amount of cooked rice from the time from when the temperature inside the container detected by the first temperature detection means exceeds a predetermined temperature until the temperature detected by the second temperature detection means exceeds a predetermined temperature, control means for reducing the heating output to the container for a predetermined period of time when the amount of cooked rice exceeds a predetermined amount of cooked rice; and when the amount of cooked rice is less than the predetermined amount of cooked rice, heating is performed with a heating output corresponding to the amount of cooked rice. ing.

In addition, in order to achieve the second object, the control means starts rice cooking in response to an input from the start means, and in the step of boiling water during the rice cooking process, the inside of the container detected by the first temperature detection means The amount of cooked rice is determined from the time from the time when the temperature of The container is heated for a predetermined period of time using a second pattern of heating output that is lower than the first pattern, and after the predetermined period of time has elapsed, rice is cooked using a first pattern of heating output.

Effect: With the above configuration, the rice cooker of the present invention, after determining the amount of cooked rice in the rice cooking process, limits the amount of heat added to the container by the control means to a predetermined amount of heat or less for a predetermined time when the amount of cooked rice is more than a predetermined amount. When the amount of rice is less than the amount of rice being cooked, by applying heat to the container according to the amount of rice being cooked, the ``oneba'' that had blown up near the lid in the rice cooker container due to the boiling water will go down to near the water surface in the container, and then During the boiling maintenance process, the boiling is continued, and the ``boiled'' that is generated stays close to the water surface in the container, which prevents this ``boiled'' from boiling over through the steam vent hole in the lid.

In addition, after determining the amount of rice to be cooked in the rice cooking process, the amount of heat added to the container by the control means is lower than the optimum amount of heat determined by the amount of rice to be cooked, and the rice is cooked for a predetermined period of time, thereby preventing rice from boiling over. This makes it possible to cook rice for all amounts of rice without impairing its quality.

Example Hereinafter, FIG. 1 shows an embodiment of the first invention.

This will be explained with reference to FIGS. 2 and 3.

FIG. 1 is a block diagram of the first invention.

21 is a container with a lid on the top and contains rice and water; 22 is a starting means for starting rice cooking; 23 is a first temperature detection means for detecting the temperature inside the container 21; 24 is a container 21;
25 is a heater which is a heating means for heating the container 21; 26 is a control means which starts rice cooking in response to an input from the starting means 22, and starts the rice cooking process. In the step of boiling the water inside the container, the temperature from the time when the temperature inside the container detected by the first temperature detection means 23 exceeds a predetermined temperature until the temperature detected by the second temperature detection means 24 exceeds a predetermined temperature. The amount of rice to be cooked is determined from the time, and if the amount of rice to be cooked exceeds a predetermined amount of rice, the power supply to the heater 25 is controlled to limit the heating to the container 21 to a predetermined amount of heat or less for a predetermined time, and the amount of rice to be cooked is If the amount is less than the amount, the container 21 is heated in accordance with the amount of cooked rice.

Next, a circuit diagram of an embodiment of the first and second inventions is shown in FIG.

31 is a start key for starting the rice cooking process; 32 is a container 2;
A first thermistor 33 detects the temperature of the container 21
A second thermistor 34 detects the temperature of the first. 35 is a heater that heats the bottom side of the container 21; 36 is a relay for energizing the heater 35; It has a coil 36a and a relay contact 36b. 37 is a relay drive unit for driving the relay 36, and 38 is an input unit for connecting the start key 31 and the A/
The signal from the D converter 34 is input. Reference numeral 39 denotes an output section which outputs a relay opening/closing signal to the relay driving section 37. 40 is a control unit that controls the output unit 39 based on a signal input from the input unit 38; 41 is the input unit 3;
8, the output section 39, and the control section 40.

FIG. 3 shows a flowchart showing the operation of the microcomputer 41 of the first invention, and the operation will be explained with reference to this flowchart.

In step 1, the start key 31 is operated manually, and in step 2, it is determined whether or not the start key 31 has been pressed, and steps 1 and 2 are repeated until the start key 31 is pressed. If the start key 31 is pressed in step 2, the process advances to step 3 and the heater 35
The container 21 is heated by applying electricity. In step 4, the temperature of the container 21 is inputted by the first temperature detection means 23, and in step 5, it is determined whether the temperature exceeds 70°C, and steps 3 to 5 are repeated until the temperature exceeds 70°C. Step 5
If the temperature has exceeded the temperature, proceed to step 6 and measure the time. Next, in step 7, the heater 35 is continuously energized, and in step 8, the lid temperature at the top of the container 21 is inputted by the second temperature detection means 24, and in step 9, the water inside the container 21 boils and the lid temperature rises due to water vapor. It is determined whether the lid temperature exceeds 80° C., and steps 7 to 9 are repeated until the lid temperature exceeds 80°C. If the lid temperature exceeds 80° C. in step 9, the process proceeds to step 10 and the amount of cooked rice is determined. When the amount of cooked rice determined in step 11 is 4 cups or more, the process advances to step 12 and the energization rate to the heater 35 is lowered to step 13.
Step 12 to step 13 to determine whether the time has exceeded 3 minutes after proceeding to step 10.
repeat.

If the time is exceeded in step 13 and step 11
If the amount of rice cooked is less than 4 cups, the process proceeds to step 14, the heater 35 is continuously energized again, the temperature inside the container 21 is input from the first temperature detection means 23 in step 15, and the rice cooking end temperature is determined in step 16. (132°C) is determined, and steps 14 to 16 are repeated until the temperature is reached.

When the rice cooking end temperature is reached, the process proceeds to step 17 and the rice cooking is finished.

From the above explanation of the operation, if the rice cooking amount determination result in the rice cooking process is normal capacity, the amount of heat given to the container 21 is limited for a certain period of time to control so that "sticky" is not generated from inside the container 21, In the case of cooking a small amount of rice, control is performed so as to provide the optimum amount of heat for the amount of cooked rice without limiting the amount of heat.

Hereinafter, an embodiment of the second invention will be described with reference to FIGS. 1, 2, and 4.

FIG. 1 is also a block diagram of the second invention. 26 of the configuration of the block diagram of the first invention is a control means, which starts rice cooking in response to an input from the start means 22, and controls the first temperature detection means 23 in the step of boiling water during the rice cooking process. The amount of cooked rice is determined from the time from when the temperature inside the container 21 detected by the above exceeds a predetermined temperature until the second temperature detection means 24 exceeds the predetermined temperature, and the heater 25 is adjusted to this amount of cooked rice. The container 21 is heated by energizing for a predetermined period of time at a second (turn) energization rate lower than the corresponding first pattern energization rate, and after the predetermined time has elapsed, the container 21 is heated at a first (first) turn energization rate. Cook rice.

FIG. 4 shows a flowchart showing the operation of the microcomputer 41 of the second invention, and the operation will be explained with reference to this flowchart.

In step 21, the start key 31 is inputted, and in step 22, it is determined whether or not the start key 31 has been pressed, and steps 21 to 22 are repeated until the start key 31 is pressed. If the start key 31 is pressed in step 22, step 23
Then, the heater 35 is energized and the container 21 is heated. Ste.
The temperature of the container 21 is input by the first temperature detection means 23 at the knob 24, and it is determined in step 25 whether the temperature exceeds 70°C, and the process continues from step 23 to step 2 until the temperature exceeds 70°C.
Repeat step 5. If the temperature exceeds 11) in step 25, the process proceeds to step 26 and the time is counted. Next, in step 27, the heater 35 is continuously energized, and in step 28, the lid temperature at the top of the container 21 is inputted by the second temperature detection means 24, and in step 29, the water inside the container 21 boils and the lid temperature rises due to water vapor. It is determined whether the lid temperature exceeds 80°C, and steps 27 to 29 are repeated until the lid temperature exceeds 80°C. If the lid temperature exceeds 80° C. in step 29, the process proceeds to step 30 and the amount of cooked rice is determined. The heater 35 is energized by lowering the energization rate to a slightly lower energization rate than the optimum energization rate for the amount of cooked rice determined in step 31, and in step 32 it is determined whether or not the time since proceeding to step 30 has exceeded 3 minutes. Repeat steps 31 and 32.

If the time has elapsed in step 32, the process proceeds to step 33, where the heater 35 is returned to the optimum energization rate corresponding to the amount of cooked rice and energized, and in step 34, the temperature inside the container 21 is inputted from the first temperature detection means 23, In step 35, it is determined whether the rice cooking end temperature (132° C.) has been reached, and steps 33 to 35 are repeated until the rice cooking end temperature (132° C.) has been reached. When the rice cooking end temperature is reached, the process proceeds to step 36 and the rice cooking is finished.

From the above explanation of the operation, as a result of determining the rice cooking amount in the rice cooking process, the amount of heat given to the container 21 for a certain period of time is lower than the optimal amount of heat according to the determined amount of rice cooking.
It is possible to control so that "stickiness" is not generated from inside, and to continue cooking rice with the optimum amount of heat depending on the amount of rice cooked after a certain period of time has elapsed.

Note that in this example, a heater was used as the heating means, but
For example, an induction heating coil or a combustion heating device may be used, as long as the amount of heat applied to the container can be varied.

Effects of the Invention As described above, the present invention has the following features: After determining the amount of cooked rice by the control means,
When the amount of rice cooked exceeds the specified amount, the amount of heat used to heat the container is limited to less than the specified amount for a specified period of time. This prevents rice from boiling over from the steam vent hole in the lid of the rice cooker, and when the amount of rice cooked is less than the specified amount, the rice can be cooked as deliciously as before by giving the container an amount of heat corresponding to the amount of rice being cooked. It is something.

In addition, in the second aspect of the present invention, after the amount of rice to be cooked is determined by the control means, the amount of heat added to the container is limited to a predetermined amount of heat or less depending on the amount of rice to be cooked for a predetermined period of time. , it is possible to cook rice deliciously for all amounts of rice without impairing its quality.

[Brief explanation of drawings]

The first engineering drawing is a block diagram of a rice cooker showing an embodiment of the first and second inventions, and FIG. 2 is a specific circuit diagram of the same rice cooker.
FIG. 3 is a flowchart showing the operation of the microcomputer in the rice cooker showing an embodiment of the first invention;
The figure is a flowchart showing the operation of a microcomputer in a rice cooker showing an embodiment of the second invention, FIG. 5 is a block diagram of a conventional rice cooker, and FIG. FIG. 21...Container, 22...Starting means, 2
3...First temperature detection means, 24...
Second temperature detection means, 25... Heater, 26.
...Control means, 41...Microcomputer.

Claims (2)

[Claims] (1) A container whose upper part is covered with a lid, a starting means for starting rice cooking, a first temperature detecting means for detecting the temperature inside the container, and a second temperature detecting means for detecting the temperature of the lid portion of the container. A detection means, a heating means for heating the container, and a temperature inside the container detected by the first temperature detection means in the step of starting rice cooking by inputting from the starting means and boiling water during the rice cooking process. The amount of cooked rice is determined from the time from when the temperature exceeds a predetermined temperature until the time when the second temperature detection means exceeds the predetermined temperature, and if the amount of cooked rice is equal to or greater than the predetermined amount of rice, the container is heated. A rice cooker comprising: a control means for reducing the output for a predetermined period of time, and heating the rice at a heating output corresponding to the amount of cooked rice when the amount of cooked rice is less than a predetermined amount. (2) A container whose upper part is covered with a lid, a means for starting rice cooking, a first temperature detection means for detecting the temperature inside the container, and a second temperature detection means for detecting the temperature of the lid portion of the container. a heating means for heating the container; and a temperature inside the container detected by the first temperature sensing means in the step of starting rice cooking in response to an input from the starting means and boiling water during the rice cooking process. The amount of cooked rice is determined from the time from when the temperature exceeds a predetermined temperature until the second temperature detecting means exceeds a predetermined temperature, and the heating output of the heating means is determined from the heating output of the first pattern corresponding to the amount of cooked rice. A rice cooker comprising a control means that heats the container for a predetermined period of time using a low second pattern of heating output, and after the predetermined period of time has elapsed, cooks rice using a first pattern of heating output.