JPH051007B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a rice cooker that can cook white rice and porridge separately, and in particular, automatically determines a menu during rice cooking, and sets a heating sequence corresponding to the determined menu. The present invention relates to a rice cooking control method for cooking rice.

(Prior art) Conventionally, in this type of rice cooker, if you set a menu by key operation before starting rice cooking, the heating sequence according to the menu, for example, for white rice, for white rice, for rice porridge, for rice porridge, etc. The food is cooked using the appropriate heating sequence.

(Problem to be solved by the invention) However, since conventional rice cookers require menu settings by key operation, there is a risk of setting the menu incorrectly due to erroneous operation. There was a problem with cooking porridge in sequence, or conversely cooking porridge in the same heating sequence as white rice.

However, the present invention aims to solve the above-mentioned problems by providing a rice cooking control method that automatically determines the menu during rice cooking and cooks rice according to the heating sequence corresponding to the determined menu. be.

(Means for Solving the Problems) The present invention will be described with reference to drawings corresponding to embodiments. The present invention includes a pot 2 that accommodates a cooking device, and a cooking device that cooks the cooking device by heating the pot 2. Equipped with a heater 4, a temperature detection means 1 for detecting temperature changes at the bottom of the pot, a boiling detection means 3 for detecting boiling of the food to be cooked, and a capacity determination means 6 for determining the capacity based on the temperature of the bottom of the pot and the atmosphere inside the pot, After boiling is detected by the boiling detection means 3,
A predetermined time _T1 corresponding to the capacity determined by the capacity determination means 6 is set, and it is determined whether or not the temperature inside the pot reaches a determination reference temperature set higher than the boiling temperature within the predetermined time _T1 . If the reference temperature is reached, it is determined to be normal rice cooking, and the rice is cooked according to the normal rice cooking sequence.If the reference temperature has not been reached, it is determined to be porridge, and the cooking time corresponding to the porridge is then determined based on the determined capacity. This method is used to cook rice.

(Function) In the case of white rice, most of the water has already been absorbed when it reaches the boiling state, and there is little water separated from the rice, so the water in the pot runs out within the specified time _T1 .
The bottom temperature t of the pot rises as indicated by line A' in FIG. 2 and reaches the criterion temperature _t1 .

On the other hand, in the case of rice porridge, there is a lot of water, so the bottom temperature t of the pot does not rise within the predetermined time _T1 as shown by line A'' in FIG.

Therefore, by determining whether the pot bottom temperature t reaches the determination reference temperature t ₁ within a predetermined time T ₁ after boiling is detected, it is possible to distinguish between normal cooked rice and rice porridge. You can cook rice hot.

(Example) Examples of the present invention shown in the drawings will be described in detail below.

Fig. 1 is a block diagram showing the control system of the rice cooker according to the embodiment of the present invention, Fig. 2 is a model diagram showing temperature changes in the bottom of the pot and the atmosphere inside the pot in the same rice cooker, and Fig. 3 is a diagram showing the rice cooker in the rice cooker. This is a flowchart for determining the menu of the container.

Reference numeral 1 denotes a temperature detection means for detecting changes in the temperature at the bottom of the pot 2 that houses the food to be cooked, such as rice, water, etc., which is made of, for example, a thermistor, and the temperature at the bottom of the pot is shown by line A in FIG. It changes like this. Reference numeral 3 denotes a boiling detection means for detecting boiling of the food to be cooked, which includes, for example, a thermistor for detecting changes in the atmospheric temperature inside the pot 2, and the atmospheric temperature inside the pot changes as time passes from the start of cooking to Fig. 2. It changes as shown by line B.

Here, the reason why the boiling of the food to be cooked is detected based on the atmospheric temperature inside the pot, not on the bottom temperature of the pot, will be explained. As shown by line A in Figure 2, the temperature at the bottom of the pot detected by the thermistor rises to 100°C in a short time from the start of cooking.
℃, but this is due to partial boiling at the bottom of the food near the heater 4 and the thermal effect of the heater 4. At this point, the entire food has not yet reached a boiling state, and the bottom of the pot Boiling detection based on temperature lacks accuracy. On the other hand, as shown by line B in Figure 2, the atmospheric temperature inside the pot detected by the thermistor rises gradually after the rice starts cooking, and the entire food to be cooked begins to boil and steam is actively generated. When water vapor begins to fill the air, the temperature rises rapidly. Therefore, boiling is accurately detected based on changes in the ambient temperature inside the pot, and the boiling detection point is not limited to when the ambient temperature reaches 100°C, but can be set at an appropriate temperature during a sudden temperature rise. Good too. In this embodiment, when the atmospheric temperature inside the pot reaches, for example, 80° C., it is detected as a boiling state.

Reference numeral 5 indicates a timer means for starting time counting in response to a boiling detection signal from the boiling detection means 3. Reference numeral 6 indicates a timer means for starting time counting based on a boiling detection signal from the boiling detection means 3; Capacity determination means 7 performs the determination before the count time by the timer means 5 reaches the time determined based on the determination result of the capacity determination means 6 and the firepower, etc.
Menu determining means 8 for determining whether the temperature detected by the temperature detecting means 1 has reached the determination reference temperature (set higher than the boiling temperature) and determining the menu;
reads out the control program according to the judgment results of the capacity judgment means 6 and the menu judgment means 7, and then controls the heater 4.
It is a control means for controlling the

In the above configuration, how to cook white rice and porridge separately will be explained based on the flowchart of FIG. 3.

After the rice cooking starts, the capacity is judged by the capacity judging means 6, and when the boiling of the food to be cooked is detected based on the atmospheric temperature in the pot, the time _T1 corresponding to the judged capacity is read out and set, while the time is determined by the timer means 5. Start counting, count time T is time
Until T ₁ is reached, the pot bottom temperature t reaches the judgment reference temperature t ₁
It is repeatedly determined whether or not the value is reached.

In the case of white rice, most of the water has already been absorbed by the rice when it reaches the boiling point, and there is little water separated from the rice, so the water in the pot runs out within time T ₁ .
The bottom temperature t of the pot begins to rise as shown by line A' in FIG. 2, and reaches the criterion temperature _t1 . On the other hand, in the case of rice porridge, since there is so much water in the pot, the bottom temperature t of the pot does not change as shown by line A'' in Figure 2, and reaches the criterion temperature _t1 within time _T1 . There isn't.

Therefore, it is possible to distinguish between white rice and porridge by repeatedly determining whether or not the pot bottom temperature t reaches the determination reference temperature t ₁ until time T ₁ has elapsed since boiling was detected. Then, when the pot bottom temperature t reaches the determination reference temperature _t1 and it is determined that the menu is white rice, the rice is then cooked in a heating sequence for white rice corresponding to the determined capacity.

Further, if time T ₁ has elapsed without the pot bottom temperature t rising to the determination reference temperature t ₁ , the menu is determined to be porridge, and the porridge is then cooked in the heating sequence corresponding to the determined capacity.

(Effects of the Invention) As described above, according to the present invention, in a rice cooker that can cook normal rice and porridge separately, the menu can be automatically determined during rice cooking, and after this determination, the rice cooking according to the menu is controlled. Therefore, it is possible to solve problems caused by erroneous operations as in the past, and to obtain good cooking conditions.

In particular, when cooking rice porridge, it is necessary to control the rice cooking based on time, as water is still present even when cooking is complete, and the completion of cooking cannot be detected based on temperature. However, in the present invention, after the rice porridge is determined, the rice porridge is cooked according to the cooking time based on the determined volume, so even rice porridge that is different from normal rice cooking can be cooked well.

[Brief explanation of the drawing]

Fig. 1 is a block diagram showing the control system of the rice cooker according to the embodiment of the present invention, Fig. 2 is a model diagram showing temperature changes in the bottom of the pot and the atmosphere inside the pot in the same rice cooker, and Fig. 3 is a block diagram showing the control system of the rice cooker in the example of the present invention. This is a flowchart for determining the menu of the container.

Claims (1)

[Scope of Claims] 1. A pot that accommodates a food to be cooked, a heater that heats the pot to cook the food, a temperature detection means that detects a change in temperature at the bottom of the pot, and a device that detects boiling of the food. The apparatus includes boiling detection means for detecting boiling, and capacity determination means for determining capacity based on the temperature of the bottom of the pot and the atmosphere inside the pot, and after the boiling detection means detects boiling, a predetermined time corresponding to the capacity determined by the allowable amount determination means is set. , determines whether the bottom temperature of the pot reaches a reference temperature set higher than the boiling temperature within the predetermined time, and if the temperature reaches the reference temperature, it is determined that the rice is being cooked normally, and the rice is cooked according to the normal rice cooking sequence. A method for controlling rice cooking in a rice cooker, characterized in that the rice is determined to be rice porridge if the temperature has not reached a determination reference temperature, and thereafter the rice is cooked for a cooking time corresponding to the rice porridge based on the determined capacity.