JPH0441004B2 - - Google Patents
Info
- Publication number
- JPH0441004B2 JPH0441004B2 JP59095212A JP9521284A JPH0441004B2 JP H0441004 B2 JPH0441004 B2 JP H0441004B2 JP 59095212 A JP59095212 A JP 59095212A JP 9521284 A JP9521284 A JP 9521284A JP H0441004 B2 JPH0441004 B2 JP H0441004B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- cooking
- temperature
- inner pot
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000209094 Oryza Species 0.000 claims description 107
- 235000007164 Oryza sativa Nutrition 0.000 claims description 107
- 235000009566 rice Nutrition 0.000 claims description 107
- 238000010411 cooking Methods 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 29
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 19
- 238000010521 absorption reaction Methods 0.000 description 13
- 238000010586 diagram Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Cookers (AREA)
Description
【発明の詳細な説明】
〈技術分野〉
この発明は炊飯方法に関する。更に詳細にいえ
ば、炊き上げ工程に先行する吸水工程を省略する
炊飯方法に関する。[Detailed Description of the Invention] <Technical Field> The present invention relates to a rice cooking method. More specifically, the present invention relates to a method of cooking rice that omits the water absorption process that precedes the cooking process.
〈従来技術〉
おいしいご飯を炊くためには、米に充分吸水さ
せた後、一気に炊き上げることが必要であるとさ
れており、このような観点から、従来の炊飯器で
は、炊飯スイツチをONとした後しばらくの間
は、炊飯ヒータに印加する電力を小さくして米に
充分吸水させ、その後炊飯ヒータに大電力を印加
することにより米を一気に炊き上げるようにして
いる。したがつて、約50分から１時間の炊飯時間
が経過した時点で、おいしいご飯が炊き上がるこ
とになる。<Conventional technology> In order to cook delicious rice, it is said that it is necessary to let the rice absorb enough water and then cook it all at once.From this perspective, in conventional rice cookers, the rice cooker is turned on. After that, the power applied to the rice-cooking heater is reduced for a while to allow the rice to absorb enough water, and then a large amount of power is applied to the rice-cooking heater to cook the rice all at once. Therefore, delicious rice will be cooked after about 50 minutes to 1 hour of cooking time has elapsed.
しかし、最近では、炊飯時間を短縮して欲しい
という要望が強くなり、この要望に対応させるた
めに、吸水工程を省略した炊飯器が提供されるに
至つた。 However, recently, there has been a strong desire to shorten the rice cooking time, and in order to meet this demand, rice cookers that omit the water absorption process have been provided.
本件発明者は、上記した従来炊飯器を用いてご
飯の炊き上がり状態を観察したが、単に吸水工程
を省略しただけでは、ふつくらした、おいしいご
飯を炊き上げることができないことを確認した。
即ち、おいしいご飯を得たければ、上記したよう
に、約50分から１時間の炊飯時間をかけなければ
ならず、一方短時間でご飯を炊き上げたければ、
余りおいしくないご飯でも我慢しなければなら
ず、おいしいご飯を得ること、および炊飯時間を
短縮することを両立させることは不可能であると
思われていた。 The inventor of the present invention observed the cooked state of rice using the conventional rice cooker described above, and confirmed that it was not possible to cook fluffy and delicious rice simply by omitting the water absorption step.
In other words, if you want to get delicious rice, you have to cook it for about 50 minutes to an hour, as mentioned above, whereas if you want to cook rice in a short time,
It was thought that it was impossible to simultaneously obtain delicious rice and shorten the cooking time, since one had to put up with rice that was not very tasty.
〈目的〉
この発明は上記の問題点に鑑みてなされたもの
であり、従来不可能であると思われていた、おい
しいご飯を得ること、および炊飯時間を短縮する
ことを可能とする新規な炊飯方法を提供すること
を目的とする。<Purpose> This invention was made in view of the above problems, and provides a novel rice cooking method that makes it possible to obtain delicious rice and shorten the cooking time, which was previously thought to be impossible. The purpose is to provide a method.
〈構成〉
かかる目的を達成するために、この発明にかか
る炊飯方法は、炊飯動作開始後、直ちに炊飯ヒー
タに大電力を印加することにより内鍋内の水およ
び米を加熱する炊き上げ工程を行い、この炊き上
げ工程の途中において、内鍋の温度が第１の所定
温度に達したときに一旦炊飯ヒータへの通電を停
止し、内鍋の温度が第２の所定温度に低下するま
で米に吸水をさせ、その後再び炊飯ヒータへ通電
をして炊き上げ工程を行うことを特徴としてい
る。<Structure> In order to achieve the above object, the rice cooking method according to the present invention performs a cooking step of heating water and rice in an inner pot by applying high power to a rice cooking heater immediately after starting the rice cooking operation. During this cooking process, when the temperature of the inner pot reaches the first predetermined temperature, the power to the rice cooking heater is temporarily stopped, and the rice is heated until the temperature of the inner pot drops to the second predetermined temperature. It is characterized by absorbing water and then energizing the rice cooking heater again to perform the cooking process.
〈実施例〉
第１図は、この発明を実施する炊飯器を示す概
略図であり、１は炊飯器本体、２は内鍋、３は内
鍋２を収容する内鍋収容容器、４は炊飯ヒータ、
５は内鍋２の下面に接するサーミスタ等で構成さ
れる感熱素子、６はマイクロコンピユータ基板、
７は炊飯スイツチを夫々示している。<Example> Fig. 1 is a schematic diagram showing a rice cooker embodying the present invention, in which 1 is the rice cooker main body, 2 is an inner pot, 3 is an inner pot storage container that accommodates the inner pot 2, and 4 is a rice cooker. heater,
5 is a heat-sensitive element composed of a thermistor etc. that is in contact with the bottom surface of the inner pot 2; 6 is a microcomputer board;
7 indicates a rice cooking switch.
第２図はこの発明の炊飯方法の原理を示す図で
ある。この図から明らかなように、炊飯動作開始
当初に炊飯ヒータ４に大電力を印加することによ
り炊き上げ工程を行ない、この炊き上げ工程の途
中において、内鍋２内の水および米がある程度昇
温して内鍋２の温度が第１の所定温度に達したと
きに、一旦炊飯ヒータ４への通電を停止すれば、
ある程度昇温した状態で効率良く米に吸水させる
ことができるとともに、内鍋２内の上部および下
部間における温度斑を少なくして吸水斑を少なく
することができる。そして、内鍋の温度が第２の
所定温度に低下するまで米に吸水をさせ、その後
再び炊飯ヒータ４に大電力を印加することにより
炊き上げ工程を行なうことにより、吸水した米を
一気に炊き上げ、おいしいご飯を得ることができ
る。即ち、炊飯動作開始当初に吸水を行なわせる
場合と比較して、昇温した状態で吸水させるの
で、短時間で充分に吸水させることができ、全体
としての炊飯所要時間を短縮できるとともに、お
いしいご飯を炊き上げることができる。 FIG. 2 is a diagram showing the principle of the rice cooking method of the present invention. As is clear from this figure, the rice cooking process is carried out by applying large power to the rice cooking heater 4 at the beginning of the rice cooking operation, and during this cooking process, the temperature of the water and rice in the inner pot 2 rises to some extent. When the temperature of the inner pot 2 reaches the first predetermined temperature, once the power to the rice cooking heater 4 is stopped,
It is possible to efficiently make the rice absorb water in a state where the temperature is raised to a certain extent, and it is also possible to reduce temperature unevenness between the upper and lower parts of the inner pot 2, thereby reducing water absorption unevenness. Then, the rice absorbs water until the temperature of the inner pot drops to a second predetermined temperature, and then the rice that has absorbed water is cooked all at once by applying high power to the rice cooking heater 4 again to perform the cooking process. , you can get delicious rice. In other words, compared to the case where water is absorbed at the beginning of the rice cooking operation, since the water is absorbed in a heated state, sufficient water can be absorbed in a short time, reducing the overall cooking time and producing delicious rice. can be cooked.
なお、第２図において、吸水時間は炊飯量に反
比例し、炊飯量が多い場合は相対的に短く時間tL
であり、炊飯量が少ない場合は吸水時間は相対的
に長く時間tMである。このような時間と炊飯量と
の関係は、一見すると、炊飯量が少ない場合は吸
水時間tMが長くて十分に吸水できるが、炊飯量が
多い場合は吸水時間tLが短く、十分に吸水できな
いのではないかとの印象を受ける。しかしなが
ら、炊飯量が多い場合は、全体に米の量および水
の量が多く、短時間でも米に良好に吸水をさせる
ことができる。しかも、炊飯量が多い場合、その
後の炊き上げ時間も相対的に長くなるので、上記
吸水時間tLが短くてもおいしいご飯を得ることが
できる。逆に、炊飯量が少ない場合は、米が吸水
し難いため、相対的に長い吸水時間が必要であ
る。 In addition, in Figure 2, the water absorption time is inversely proportional to the amount of rice cooked, and when the amount of rice cooked is large, the time t L is relatively short.
When the amount of cooked rice is small, the water absorption time is relatively long, tM . At first glance, the relationship between the time and the amount of rice cooked is that when the amount of rice cooked is small, the water absorption time t M is long and water can be absorbed sufficiently, but when the amount of rice cooked is large, the water absorption time t L is short and water is not absorbed sufficiently. I get the impression that it may not be possible. However, when the amount of rice to be cooked is large, the amount of rice and water is large as a whole, and the rice can be made to absorb water well even in a short time. Furthermore, if the amount of rice to be cooked is large, the subsequent cooking time will also be relatively long, so delicious rice can be obtained even if the water absorption time tL is short. On the other hand, when the amount of cooked rice is small, it is difficult for the rice to absorb water, so a relatively long water absorption time is required.
第３図は第１図の炊飯器の要部の電気的構成を
示す図である。 FIG. 3 is a diagram showing the electrical configuration of essential parts of the rice cooker shown in FIG. 1.
１０はCPU，ROM，RAM、Ｉ／０ポート、
クロツク発生器等を有するマイクロコンピユータ
であり、比較器１１，１２の出力端子をマイクロ
コンピユータ１０の入力ポートに接続している。
そして、直列接続した固定抵抗１３と感熱素子と
してのサーミスタ１４との接続点１５を比較器１
１，１２の非反転入力端子と接続し、直列接続し
た固定抵抗１６，１７の接続点１８を比較器１１
の反転入力端子と接続し、さらに直列接続した固
定抵抗１９，２０の接続点２１を比較器１２の反
転入力端子と接続している。 10 is CPU, ROM, RAM, I/0 port,
This is a microcomputer having a clock generator, etc., and the output terminals of comparators 11 and 12 are connected to the input port of the microcomputer 10.
Then, the connection point 15 between the fixed resistor 13 connected in series and the thermistor 14 as a heat-sensitive element is connected to the comparator 1.
The connection point 18 of the fixed resistors 16 and 17 connected in series is connected to the non-inverting input terminals of
Further, a connecting point 21 between fixed resistors 19 and 20 connected in series is connected to an inverting input terminal of the comparator 12.
このように構成することにより、比較器１１に
よつて、サーミスタ１４で検出された内鍋２の底
部温度が第１の所定温度T1℃より大きいか否か
を示す信号をマイクロコンピユータ１０に入力す
るとともに、比較器１２によつて、サーミスタ１
４で検出された内鍋２の底部温度が第２の所定温
度T2℃より大きいか否かを示す信号をマイクロ
コンピユータ１０に入力することができる。 With this configuration, the comparator 11 inputs to the microcomputer 10 a signal indicating whether the bottom temperature of the inner pot 2 detected by the thermistor 14 is higher than the first predetermined temperature T 1 °C. At the same time, by the comparator 12, the thermistor 1
A signal indicating whether or not the bottom temperature of the inner pot 2 detected in step 4 is higher than the second predetermined temperature T2C can be input to the microcomputer 10.
また、炊飯スイツチ７をマイクロコンピユータ
１０に接続している。 Further, a rice cooking switch 7 is connected to a microcomputer 10.
さらに、通電量制御手段としてのトライアツク
２４と炊飯ヒータ４とを商用交流電流源２２の両
端子間に直列接続し、ヒータ制御回路２３の出力
信号をトライアツク２４のゲート端子に印加して
いる。 Further, a triac 24 serving as a power supply amount control means and a rice cooking heater 4 are connected in series between both terminals of a commercial alternating current source 22, and an output signal from a heater control circuit 23 is applied to a gate terminal of the triac 24.
次いで、以上のように構成した炊飯器の動作
を、第４図に示すプログラムによつて説明する。 Next, the operation of the rice cooker configured as above will be explained using the program shown in FIG. 4.
内鍋２に所望量の米と、それに見合つた水を入
れ、炊飯スイツチ７をONにすると、炊飯ヒータ
４に大電力を印加することにより、吸水工程を省
略し、直ちに炊き上げ工程を行なう。 When a desired amount of rice and an appropriate amount of water are put into the inner pot 2 and a rice cooking switch 7 is turned on, a large electric power is applied to the rice cooking heater 4 to omit the water absorption process and immediately start the cooking process.
そして、ステツプにおいて内鍋２の底部温度
が第１の所定温度であるT1℃に達したか否かを
判定し、第１の所定温度であるT1℃に達してい
なければ、炊飯ヒータ４への通電を継続する。 Then, in step, it is determined whether the bottom temperature of the inner pot 2 has reached the first predetermined temperature T 1 °C, and if it has not reached the first predetermined temperature T 1 °C, the rice cooking heater 4 Continue to energize.
一方、T1℃に達した後はステツプにおいて
炊飯ヒータへの通電を遮断するとともに、ステツ
プにおいて通電停止時間のカウントを開始す
る。通電停止時間のカウントを開始した後は、ス
テツプにおいて内鍋２の底部温度が第２の所定
温度であるT2℃にまで低下したか否かを判定し、
T2℃まで低下していなければ、カウントを継続
する。 On the other hand, after reaching T 1 °C, the power supply to the rice cooking heater is cut off in step, and at the same time, counting of the energization stop time is started in step. After starting to count the energization stop time, in step it is determined whether the bottom temperature of the inner pot 2 has decreased to T 2 °C, which is a second predetermined temperature,
If the temperature has not decreased to T 2 °C, continue counting.
即ち、内鍋２の底部温度がT1℃からT2℃にま
で低下する間は、内鍋２、および炊飯ヒータ４が
有している熱エネルギーを内鍋２内の米と水に与
えるとともに、内鍋２内における上部と下部との
温度斑を減少させることによつて、米と水とをあ
る程度昇温させた状態で、短時間に米に吸水させ
ることができる。また上記時間は炊飯量によつて
も変化し、炊飯量に対応した吸水動作を行なわせ
ることができる。 That is, while the bottom temperature of the inner pot 2 decreases from T 1 °C to T 2 °C, the thermal energy of the inner pot 2 and the rice cooking heater 4 is applied to the rice and water in the inner pot 2. By reducing the temperature unevenness between the upper and lower parts of the inner pot 2, it is possible to make the rice and water absorb water in a short time while the rice and water are heated to a certain degree. Moreover, the above-mentioned time also changes depending on the amount of rice cooked, so that water absorption operation corresponding to the amount of rice cooked can be performed.
一方T2℃にまで低下した後は、カウントを停
止し、次いでステツプにおいてカウント値が
m1〜m2か否かを判定し、m1〜m2でなければス
テツプにおいてカウント値がm2〜m3か否かを
判定し、m2〜m3でなければステツプにおいて
カウント値がm3〜m4か否かを判定する。そし
て、カウント値がm1〜m2であれば、出力がEWと
なるよう炊飯ヒータ４に通電し、カウント値が
m2〜m3であれば、出力がFWとなるよう炊飯ヒー
タ４に通電し、カウント値がm3〜m4であれば出
力がGWとなるよう炊飯ヒータ４に通電し、カウ
ント値がm1〜m4以外であれば、出力がHWとな
るよう炊飯ヒータ４に通電し、以後は上記のよう
に設定された炊飯電力で再び炊き上げ工程を行な
い、さらに沸騰工程等を行なつて、おいしいご飯
を炊き上げることができるのみならず、炊飯時間
を短縮することができる。 On the other hand, after the temperature drops to T 2 °C, the count is stopped and then the count value is
Determine whether the count value is between m1 and m2, and if it is not m1 and m2, determine whether the count value is between m2 and m3 in step, and if not between m2 and m3, determine whether the count value is between m3 and m4 in step do. Then, if the count value is m1 to m2, power is applied to the rice cooker heater 4 so that the output becomes E W , and the count value is
If m2 to m3, power is applied to the rice cooking heater 4 so that the output is F W , and if the count value is m3 to m4, power is applied to the rice cooking heater 4 so that the output is G W , and if the count value is m1 to m4. Otherwise, power is applied to the rice cooking heater 4 so that the output becomes HW , and from then on, the rice cooking process is performed again with the rice cooking power set as above, and then the boiling process etc. is performed to make delicious rice. Not only can you cook rice, but you can also shorten the cooking time.
以上の実施例においては、T1＞T2となるよう
に温度を設定しているが、炊飯ヒータ４への通電
停止後、しばらくは検出温度が上昇するので、
T1＝T2（つまり、第１の所定温度および第２の所
定温度が等しい温度）となるように温度を設定す
ることもでき、この場合には１つの温度判定機能
を持たせるのみでよいから比較器を１個のみとす
ることができる。 In the above embodiment, the temperature is set so that T 1 > T 2 , but the detected temperature will rise for a while after the power supply to the rice cooking heater 4 is stopped.
The temperature can also be set so that T 1 = T 2 (that is, the first predetermined temperature and the second predetermined temperature are equal), and in this case, it is only necessary to provide one temperature determination function. Therefore, only one comparator can be used.
第５図は他の実施例を示すフローチヤートであ
り、第４図のフローチヤートと異なる点は、第４
図のステツプにおいて内鍋２の底部温度がT1
℃に達したか否かを判定しているのを、第５図に
おいては、ステツプで炊飯ヒータ４への通電時
間がt1secに達したか否かを判定している点のみ
である。このようにフローチヤートを変更して
も、第６図に示すように、炊飯量の多少に拘わら
ず、内鍋２の底部温度は炊飯ヒータ４への通電時
間に依存して上昇するのであるから、実質的に第
４図のフローチヤートの場合と同様に作動する。 FIG. 5 is a flowchart showing another embodiment, and the difference from the flowchart in FIG.
In the step shown in the figure, the temperature at the bottom of the inner pot 2 is T 1
In FIG. 5, the only thing that determines whether or not the temperature has reached 0.degree. Even if the flowchart is changed in this way, as shown in FIG. 6, the bottom temperature of the inner pot 2 will rise depending on the time the rice cooking heater 4 is energized, regardless of the amount of rice being cooked. , which operates substantially in the same manner as in the flowchart of FIG.
そして、この場合にも、１つの温度判定機能を
持たせるのみでよいから、比較器を１個のみとす
ることができる。 Also in this case, since it is sufficient to provide only one temperature determination function, only one comparator can be used.
以上の実施例は何れも炊き上げ工程途中におい
て、炊飯量により定まる所定時間だけ連続的に炊
飯ヒータ４への通電を停止するようにしている
が、炊き上げ工程の途中において炊飯量と無関係
に所定時間だけ炊飯ヒータ４への通電を停止する
とともに、他の時間帯においては、内鍋２の温度
の上昇が、予め設定した炊飯温度カーブと等しく
なるよう炊飯ヒータ４に対して断続的に通電する
こともできる（第７図参照）。 In all of the above embodiments, during the cooking process, the electricity to the rice cooking heater 4 is continuously stopped for a predetermined time determined by the amount of rice cooked. The power to the rice-cooking heater 4 is stopped for a certain period of time, and at other times, the power is intermittently supplied to the rice-cooking heater 4 so that the rise in temperature of the inner pot 2 becomes equal to a preset rice-cooking temperature curve. (See Figure 7).
この場合には、炊飯ヒータ４への通電、ひいて
は内鍋２の温度上昇をきめ細かく制御できるの
で、内鍋２内部の温度むらを極力押え、おいしい
ご飯を炊き上げることができる。 In this case, since the power supply to the rice cooking heater 4 and the rise in temperature of the inner pot 2 can be precisely controlled, the temperature unevenness inside the inner pot 2 can be suppressed as much as possible and delicious rice can be cooked.
〈効果〉
以上のように、この発明は、炊飯動作開始後、
直ちに炊飯ヒータに大電力を印加することにより
内鍋内の水および米を加熱する炊き上げ工程を行
い、この炊き上げ工程の途中において、内鍋の温
度が第１の所定の温度に達したときに一旦炊飯ヒ
ータへの通電を停止し、内鍋の温度が第２の所定
温度に低下するまで米に吸水をさせ、その後再び
炊飯ヒータへ通電をして炊き上げ工程を行うよう
にしたので、吸水工程を行つた後に炊き上げ工程
を行う従来方法と比較して炊飯時間を短縮するこ
とができ、しかも、従来方法により得られるご飯
に比べて同程度のおいしさのご飯を得ることがで
きるという特有の効果を奏する。<Effects> As described above, the present invention provides the following effects:
Immediately perform a cooking process of heating the water and rice in the inner pot by applying high power to the rice cooking heater, and during this cooking process, when the temperature of the inner pot reaches a first predetermined temperature. The power to the rice-cooking heater is temporarily stopped, the rice is allowed to absorb water until the temperature of the inner pot drops to the second predetermined temperature, and then the rice-cooking heater is energized again to perform the cooking process. Compared to the conventional method, which involves a water absorption step followed by a cooking step, this method can shorten the cooking time, while producing rice with the same level of deliciousness as the conventional method. It has a unique effect.
また、米に吸水をさせる時間は、内鍋の温度が
第１の所定温度ら第２の所定温度に低下するまで
とし、温度センサのみにより検出できるので、炊
飯量に応じた検出がセンサだけによつて容易に行
えるという効果もある。 In addition, the time for the rice to absorb water is set until the temperature of the inner pot drops from the first predetermined temperature to the second predetermined temperature, and since it can be detected only by the temperature sensor, detection according to the amount of rice cooked can only be done by the sensor. It also has the effect of being easier to perform.
第１図はこの発明を実施する炊飯器の一部切欠
側面図、第２図はこの発明の炊飯方法の原理を示
す内鍋底部温度カーブ特性図、第３図は炊飯器要
部の電気的構成を示す図、第４図および第５図は
この発明の炊飯方法を実施するためのプログラム
を示すフローチヤート、第６図は加熱継続時の内
鍋底部温度変化を示す図、第７図は予め設定した
炊飯温度カーブに沿わせて炊飯する状態を示す
図。
２……内鍋、４……炊飯ヒータ、５……感熱素
子、１０……マイクロコンピユータ。
Fig. 1 is a partially cutaway side view of a rice cooker embodying the present invention, Fig. 2 is a characteristic diagram of the temperature curve at the bottom of the inner pot showing the principle of the rice cooking method of this invention, and Fig. 3 is an electrical diagram of the main parts of the rice cooker. Figures 4 and 5 are flowcharts showing the program for implementing the rice cooking method of the present invention, Figure 6 is a diagram showing the temperature change at the bottom of the inner pot during continued heating, and Figure 7 is a diagram showing the configuration. The figure which shows the state where rice is cooked along the rice cooking temperature curve set beforehand. 2... Inner pot, 4... Rice cooking heater, 5... Heat sensitive element, 10... Microcomputer.
Claims (1)
を印加することにより内鍋内の水および米を加熱
する炊き上げ工程を行い、この炊き上げ工程の途
中において、内鍋の温度が第１の所定温度に達し
たときに一旦炊飯ヒータへの通電を停止し、内鍋
の温度が第２の所定温度に低下するまで米に吸水
をさせ、その後再び炊飯ヒータへ通電をして炊き
上げ工程を行うことを特徴とする炊飯方法。1. Immediately after starting the rice cooking operation, a cooking process is performed in which water and rice in the inner pot are heated by applying high power to the rice cooking heater, and during this cooking process, the temperature of the inner pot reaches the first predetermined temperature. When the temperature is reached, the power to the rice cooking heater is temporarily stopped, and the rice is allowed to absorb water until the temperature of the inner pot drops to a second predetermined temperature, and then the rice is energized again to perform the cooking process. A rice cooking method characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59095212A JPS60237952A (en) | 1984-05-11 | 1984-05-11 | Rice cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59095212A JPS60237952A (en) | 1984-05-11 | 1984-05-11 | Rice cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60237952A JPS60237952A (en) | 1985-11-26 |
| JPH0441004B2 true JPH0441004B2 (en) | 1992-07-07 |
Family
ID=14131439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59095212A Granted JPS60237952A (en) | 1984-05-11 | 1984-05-11 | Rice cooking method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60237952A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105708303B (en) * | 2014-12-01 | 2017-10-27 | 佛山市顺德区美的电热电器制造有限公司 | Meter Shui Liang method in electric cooking pot and its cooking methods, the electric cooking pot of detection |
| CN106308464B (en) * | 2015-07-03 | 2018-09-11 | 佛山市顺德区美的电热电器制造有限公司 | The recognition methods of the culinary art type of electric cooking pot and electric cooking pot |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5796617A (en) * | 1980-12-09 | 1982-06-16 | Sanyo Electric Co | Rice cooking method of electric rice cooker |
-
1984
- 1984-05-11 JP JP59095212A patent/JPS60237952A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5796617A (en) * | 1980-12-09 | 1982-06-16 | Sanyo Electric Co | Rice cooking method of electric rice cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60237952A (en) | 1985-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0441004B2 (en) | ||
| JPH064850Y2 (en) | rice cooker | |
| JPS618550A (en) | Electric water heater utilizing mid-night electric power | |
| JPH061087Y2 (en) | Heating cooker | |
| JPH0421994B2 (en) | ||
| JPH0239694B2 (en) | JIDOKANET SUCHORIKI | |
| JP2926913B2 (en) | rice cooker | |
| JPS63167749A (en) | Rice cooking process | |
| JPS6137124A (en) | Rice cooking method | |
| JPS59168823A (en) | Rice cooker with rice cooking power control function | |
| JPH08457A (en) | Rice cooking capacity discriminating method for rice cooker | |
| JPS6198223A (en) | Cooker | |
| JPS6249050B2 (en) | ||
| JPH02106620A (en) | Rice-cooking electronic oven | |
| JPS6031074B2 (en) | high frequency cooker | |
| JPS6137217A (en) | Unpolished rice cooker | |
| JPH0221822A (en) | Electrical cooker | |
| JPH0673489B2 (en) | Insulation control device for rice cooker | |
| JPS5894816A (en) | Control apparatus of electric cooker | |
| JPH0632019Y2 (en) | rice cooker | |
| JPH0124491B2 (en) | ||
| JPS6324814Y2 (en) | ||
| JPH0552731B2 (en) | ||
| JPH0422564B2 (en) | ||
| JPH0443150Y2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |