JPH0461814A - Jar type rice cooker - Google Patents

Abstract

PURPOSE:To prevent the taste of the cooked up rice from turning stale due to the dew drops by surely preventing the formation of dew with the simple constitution by heating a cover heater at least in a cooking-up time range by a cover heater control means. CONSTITUTION:In a steam boiling process, a first TRIAC 32 is turned ON by a cover heater control means 28, and a cover heater 19 electrically conducts, and the 'dew evaporation' process is started. When the rice 11 in an inner pot 6 is cooked up, and a pushing button 14 on the upper surface of a cover 13 is pushed, the cover 13 is turned, having a hinge 21 as fulcrum, by the springy force of a spring, and the upper surface of a case body 1 is opened, and dishing-up of the cooked-up rice is started. In this case, the vicinity of an intermediate cover 20 is kept in dried state by the above-described 'dew evaporation' operation of the cover heater 19, and even if the cover 13 is opened, the flowing of dew into the inner pot 6 is prevented. Then, a cover heater control means 28 and a body heater control means 29 are driven, and the constant temperature control in ON/OFF operation is performed, and the temperature of the cooked up rice can be kept nearly constant.

Description

[Detailed description of the invention] [Industrial field of use] In general, in a jar rice cooker, when rice cooking is completed and the rice cooking heater is shut off, the lid side, which has a smaller heat capacity than the main body side that houses the cooked rice, is easier to cool down. For this reason, the water vapor generated and raised in the inner pot as rice is cooked is cooled down, and dew is generated particularly near the surface of the inner lid facing the top of the inner pot.

When the lid is opened and closed, the formed dew falls into the inner pot and wets the rice grains near the surface of the pot, significantly impairing the taste of the well-cooked rice.

The present invention relates to an electric jar rice cooker, and particularly to a jar rice cooker that prevents dew from forming near the inner lid.

[Prior art] As a conventional jar rice cooker of this type, for example, the
There is an invention described in Publication No.-41005. The configuration of this invention is shown in FIG.

In Figure 6, (3) is the heat retention heater, (4) is the rice cooking heater, (19) is the lid heater, and (24) is the rice cooking switch (
30) is an AC power supply, (35) is a timer (36) and (
37) are the first and second contacts of the timer (35), (38)
is a temperature sensing element.

In a rice cooker with such a configuration, the rice cooking switch (24
), voltage is applied to the rice cooking heater (4). When the rice in the inner pot is cooked due to the heat generated by the rice cooker heater (4), the temperature at the bottom of the inner pot rises rapidly and the rice cooker switch (2) is activated.
4) senses this and releases it. And the timer (3
5), the first and second contacts (36) and (37) are No.
The lid heater (19) is switched to the AC power source (30
). Thereafter, after the 15-minute steaming time set in the timer (35) has elapsed, the first and second contacts (36) and (37) are switched back to the original state shown in the figure.

As a result, a circuit in which the rice cooking heater (4) and the thermosensing element (38) are connected in series to the parallel circuit of the heat retention heater (3) and the lid heater (19) is connected to the AC power supply (30) to form a heat retention circuit. Ru. After that, three heaters (3), (4
) and (19), an ON/OFF heating operation is performed via the temperature sensing element (38). In this way, the lid heater (19) is made to generate heat only for a certain period of time after the end of rice cooking, that is, until the steaming time has elapsed, to evaporate the dew that adheres to the inner lid during rice cooking.

[Problems to be Solved by the Invention] Normally, the steaming time of this type of rice cooker is set to about 15 minutes from the time when electricity is turned off to the rice cooker heater, as in the conventional example above.
After the set time has elapsed, it will move on to the warming process. Immediately after moving to the warming process, the main body side is maintained at a high temperature by the freshly cooked rice in the rice cooking container. For this reason, although it depends on the rice cooking environment and rice cooking capacity, it often takes several tens of minutes to nearly two hours after the warming process begins to drop to around 70''C, at which the warming operation starts.

On the other hand, the rice cooking reservation time for starting the meal is approximately the time when the steaming process is completed, and the cooked rice is ready to eat. Therefore, during the period from when the warming process starts until the warming operation starts (here, we will temporarily call it the "cooking time period"...see T in Figure 5), when the lid is opened while the rice is being served. The lid is closed frequently and can easily cool down.

On the other hand, the conventional heat-retaining rice cooker shown in FIG. 6 described above is configured to evaporate dew by causing the lid heater (19) to generate heat during the steaming period after rice cooking is completed. Therefore, in this conventional rice cooker, the lid side cools during the cooking time, and the steam released from the cooked rice in the inner pot adheres to the inner surface of the closed lid and forms dew. As a result, the heat-retaining rice cooker shown in FIG. 6 has problems such as being unable to substantially prevent the generation of dew.

The present invention was made to solve these problems with conventional rice cookers, and has a simple structure that reliably prevents the generation of dew and prevents the dew that flows in from degrading the taste of the rice. It is designed to realize a rice cooker that does not require a jar.

[Means for Solving the Problems] The present invention provides a jar rice cooker configured such that a lid heater control means heats the lid heater at least during the cooking time to prevent dew from forming near the bottom surface of the inner lid. It is composed of

[Function] When the rice reaches the cooking completion temperature, the rice cooking heater is shut off and the steaming process begins, and at the same time, the lid heater is energized and the "dew removal" operation is started. When the set time of the steaming process has elapsed, the process moves to the next warming process, and the lid heater continues to be energized to continue heating the lid during the cooking time period after the transition. When the rice temperature drops and reaches the set value for starting the warming operation, the continuous energization of the lid heater is stopped and the "dew operation" is completed, and the heating operation is started by turning the lid heater and body heater ON/OFF energization. During the "dew removal" operation of the lid heater, the area around the inner lid is kept at a high temperature, and the steam rising from the inner pot is evaporated by this heat, preventing dew from forming.

[Embodiments of the Invention] Fig. 1 is a configuration explanatory diagram of an embodiment of the invention, Fig. 2 is a block diagram of an embodiment of the invention, Fig. 3 is an electrical connection diagram of an embodiment of the invention, and Fig. 6 is an illustration of the configuration of an embodiment of the invention. Similar components are given the same reference numerals.

In Figure 1, (1) is the case body, (2) is the outer pot,
(3> is a body heater installed in the body of the outer pot (2), (4)
) is a rice cooking heater, (5) is a temperature detector, (6) is an inner pot forming a rice cooking container, and (7) is a shielding plate. Temperature detector (5
) uses a temperature-sensitive element such as a thermistor whose resistance value changes depending on the temperature, and is constantly in contact with the bottom of the inner pot (6) by means of a spring. In addition, the shielding plate (7) is connected to the case body (1).
) and the outer pot (2), and the rice cooking heater (4)
shields the heat generated by the

(9) is the plug connected to the cord reel, (10) is the water in the inner pot (6), and (11) is the rice.

(13) is a lid, (14) is a push button, and (15) is a latch.

In addition, (17) is the operation part, (18) is the insulation material, (19)
is a lid heater, (20) is an inner lid, and (21) is a hinge. If you press the push button (14) and release the latch (15), the lid (
13) automatically rotates around the hinge (21) to open the upper part of the main body (1). In addition, the inner lid (20) is the lid (1
3), and faces and covers the top surface of the inner pot (6) when the lid (13) is closed.

In FIG. 2, (23) is a temperature detection means for detecting the temperature of cooking rice based on the output of the temperature detector (5); (24)
(25) is a rice cooking switch that starts cooking rice; (25) is a rice cooking heater control means that controls electricity supply to the rice cooking heater (4); (2B)
) is a means of cooking rice. The rice cooking switch (24) is provided on the printed circuit board of the operation section (17). Also,
The rice cooking means (26) drives the rice cooking heater control means (25) to cook rice when a signal is input from the rice cooking switch (24). (27) is a heat retention means that performs heat retention control based on the output of the temperature detection means (23), and (28) is a lid heater (
3), and (29) is a body heater control means that controls the body heater (3) by the output of the heat retaining means (27).

In addition, (30) in Fig. 3 is an AC power supply, and (31) is a rice cooking relay (31) that turns ON/OFF the electricity to the rice cooking heater (4).
32) and (33) are the lid heater (19) and the body heater (3)
and first and second triacs for energizing the rice cooking heater (4); (35) is a microcomputer (hereinafter referred to as
(abbreviated as microcomputer). The microcomputer (35) includes a temperature detection means (23), a rice cooking means (26), and a heat retention means (2).
7) etc. are built-in.

The operation of the jar rice cooker according to the embodiment of the present invention having the above-mentioned structure will be described below with reference to FIGS. 4 and 5.

In the inner pot (6), add the polished rice (11) and the appropriate amount of water (
10), close the lid (18), pull out the cord reel, and connect the plug (9) to the AC power outlet (30). Next, the operating section (17) provided on the lid (13)
), operate the operation keys to reserve the meal time.

When the rice cooking start time corresponding to the reserved meal time arrives,
The rice cooking means (26) of the microcomputer (35) operates and the rice cooking heater (4) is turned on via the rice cooking heater control means (25) to start the rice cooking process [Steps Sl and S in Fig. 4]
2...The tracking description for each step is omitted hereafter].

When the rice cooking heater (4) is turned on, it generates heat and radiant heat is transmitted to the inner pot (6), raising the temperature of the water (10) and rice (11) inside. As the rice cooking progresses, the temperature detected by the temperature sensor (5) reaches 100° C., and water (1O) evaporates while boiling, and is maintained at a substantially constant temperature. After that, the inner pot (6)
When the water in the rice cooker disappears, the temperature rises rapidly and reaches the rice cooking completion temperature, and the electricity to the rice cooking heater (4) is automatically turned off. At the same time, the steaming process starts and the lid heater control means (
28) turns on the first triax (32), energizes the lid heater (19), and starts the "removal" operation.By starting the "removal" operation, the lid heater (19)
generates heat, and the vicinity of the inner lid (2o) is heated and maintained at a high temperature.

In step S5, the end of the steaming process, which has been set for, for example, 15 minutes, is monitored, and when 15 minutes have elapsed, the steaming process is ended and the next step, the warming process, is started.

The lid heater (19
) continues to generate heat due to the energization, and when the steam rising from the rice cooked in the inner pot (6) comes into contact with the inner lid (20), etc., it evaporates and a "dew removal" operation is performed.

On the other hand, the end time of steaming is almost the time for the reserved meal, and the rice (11) in the inner pot (6) is cooked. When the push button (14) on the top surface of the lid (13) is pressed, the lid (13) rotates around the hinge (21) due to the elastic force of the spring, opening the top surface of the case body (1) and cooking. Now you can start plating the cooked rice. In this case, the area around the inner lid (20) is kept dry by the above-mentioned "dew removal" operation of the lid heater (19), and even if the lid (13) is opened, dew will flow into the inner pot (6). There is no such thing.

2 After that, the time elapsed after the rice is cooked and the arrangement can be determined using the lid of time (1
3), the temperature of the inner pot (6) decreases. When the rice temperature reaches a predetermined temperature, for example, 70° C. or lower, in step S9, the lid heater control means (28) terminates the energization of the lid heater (19), and the heat retention means (27) changes from the "dew removal" operation. Switched to operation. Thereafter, the lid heater control means (28) and the body heater control means (29) are driven by the output of the temperature detection means (23), and the lid heater control means (29) is activated.
The temperature of the rice is maintained at a substantially constant value by performing ON/OFF heat retention control using the body heater (3) and the body heater (3).

In addition, in the above-mentioned embodiment, the case where the dewing operation is performed at the same time as the start of the steaming process was explained as an example, but it may also be performed only during the rice cooking or the time period T when the rice is finished cooking. Although the case where the energized power is the same has been described, the power may be different by controlling the energization rate or the like. Furthermore, although the explanation has been made for the case where the rice heater is shut off at the rice cooking completion temperature and then moves directly to the steaming process and then to the warming process, the present invention can also be applied to the case of double-cooking where the rice is heated in the middle of the steaming process. Furthermore, in the heat retention process, the lid heater and body heater were used to retain heat, but either one or two of them, including the rice cooking heater, were used to retain heat.
Alternatively, one or all of them may be energized to perform the heat retention operation.

[Effects of the Invention] As described above, according to the present invention, a jar rice cooker is constructed in which the lid heater is heated by the lid heater control means at least during the cooking time. Therefore, even during the cooking time when the lid is frequently opened and closed, the temperature near the inner lid is always maintained at a high temperature. As a result, when the steam rising from the cooked rice in the rice cooking container hits the surface of the inner lid, it evaporates due to the heat of the dew removal operation of the lid heater and no dew is formed. “This prevents dew from flowing into the rice cooker even when the lid is opened.

Therefore, according to the jar rice cooker of the present invention, it is possible to provide a jar rice cooker that has a simple configuration and allows delicious rice to be prepared at the right time.

[Brief explanation of drawings]

Fig. 1 is an explanatory diagram of the configuration of the embodiment of the present invention, Fig. 2 is a block diagram of the embodiment of the invention, Fig. 3 is an electrical connection diagram of the embodiment of the invention, and Fig. 4 is the operation of the embodiment of the invention. FIG. 5 is a diagram explaining the operation of the embodiment of the present invention.
FIG. 6 is an explanatory diagram of the configuration of a conventional jar rice cooker. In the figure, (1) is the case body, (2) is the outer pot, and (3) is the outer pot.
) is the body heater, (4) is the rice cooking heater, (5) is the temperature detector, (6) is the inner pot, (7) is the shielding plate, (9) is the plug,
(lO) is water, (11) is rice, (13) is lid, (14)
is the push button, (I5) is the latch, (17) is the operation part, (18
) is the insulation material, (19) is the lid heater, (20) is the inner lid, (
21) is a hinge, (23) is a temperature detection means, (24) is a rice cooking switch, (25) is a rice cooking heater control means, (26)
) is the rice cooking means, (27) is the heat retention means, (28) is the lid heater control means, (29) is the body heater control means, (30) is the AC power supply, (31) is the rice cooking relay, (32) is the first trial , (33) are the second triax, and (35) is the microcomputer. Note that the same reference numerals in the figures indicate the same or corresponding parts. Lid heater diagram 1

Claims (1)

[Scope of Claims] A main body that accommodates a rice cooking container, a lid that opens and closes the top of the main body via an inner lid that covers the top surface of the rice cooking container, and a lid heater control means provided inside the lid and controlled by a lid heater control means. In the jar rice cooker, which performs a warming operation after completing a steaming process and moving to a warming process after rice cooking is completed, the lid heater control means heats the lid heater at least during a cooking time period in the warming process. A jar rice cooker characterized by a structure like this.