JPH05146352A - Rice cooking jar and method for judging capacity of rice to be cooked - Google Patents

Abstract

PURPOSE:To judge the accurate amount of rice at an appropriate water temperature by correcting the temperature to an appropriate temperature from the water temperature detected by a water temperature detecting sensor. CONSTITUTION:After 20 seconds from the initiation of rice cooking, the temperature t0 of the bottom sensor 29 is measured. Next, a warm rice cooking heater 6 and the temperature keeping heating 9 is energized. When the temperature of the bottom sensor 29 is higher than 50 deg.C, the energization is interrupted. When the temperature is lower than 50 deg.C, the water temperature is corrected to judge the accurate amount of rice. Assuming, symbol S designates rice cooking capacity judgement data, and t0, water temperature at the initiation of rice cooking. The following equation I forms the basis of the treatment of accurate amount judgement treatment. For example, when S' is 200 seconds, t0 is 10 deg.C, S=200+(20-10)X10=300 seconds is given. When S is shorter than 179 seconds, the amount of rice is about 2 or 3 go (0.36 liters to 0.54 liters). When S is 180 or 299 seconds, the amount of rice is 4 or 7 go. When S is 300 or 420 seconds, the amount of rice is 8 or 10 go.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker and a rice cooker capacity determination method in an automatic rice cooker method, and more particularly to a rice cooker equipped with a means for determining a rice cooker capacity under a temperature-corrected proper water temperature. ..

[0002]

2. Description of the Related Art Rice cookers currently on the market are a combination of an electric rice cooker and a heat retaining jar.
In such a rice cooker, a heater is provided at the bottom of the inner pot, and heating power is supplied to the heater to cook rice.

Further, for the purpose of cooking delicious rice, the temperature of the rice cooking pot is measured by a controller equipped with a temperature sensor and a microcomputer, and data of the temperature or the degree of temperature rise is input to the microcomputer to cook rice. A microcomputer-controlled automatic rice cooker has been developed that determines whether or not the rice is cooked and performs appropriate power control according to the rice cooking capacity. An automatic rice cooker that cooks rice under microcomputer control is a program that controls the microcomputer in order to sequentially absorb water, cook capacity, cook, boil, boil, boil, and boil. After controlling the rice cooking process such as the cooking process and the heat retaining process, the rice is cooked in the optimum state, and after the rice cooking control is performed, the heat retaining control state is set.

The cooking capacity determination means, for example, as disclosed in Japanese Examined Patent Publication No. 1-24491, arranges a heat sensitive element at the bottom of the inner pot, and energizes the cooking heater temporarily at the start of cooking rice. The bottom temperature of the inner pot at that time is detected by the heat sensitive element. Measure the time for the bottom temperature of the inner pot to drop to the detected bottom temperature of the inner pot, and use the fact that the fall time is inversely proportional to the capacity of the contents of the inner pot to determine the rice cooking capacity (total) It is carried out. In other words, the heating heater is temporarily energized until the temperature of the center sensor reaches 50 ° C, and the time until the temperature drops to 50 ° C again is counted, and the rice cooking capacity (total number) is determined by this drop time (count number). It is carried out. This descent time (count number) is shorter (smaller) as the rice cooking capacity (total number) is larger.

[0005]

However, in the above-mentioned conventional technique, the descent time is greatly affected by the water temperature, and when the water temperature is low, the descent time becomes short, so that it is impossible to accurately determine the rice cooking capacity (total number). There was a problem. In addition, there is a problem that the ideal rice cooking curve cannot be followed.

An object of the present invention is to provide a technique capable of accurately determining the rice cooking capacity (total number) under an appropriate temperature-corrected water temperature.

Another object of the present invention is to provide a technique capable of performing an ideal water absorption process and a rice cooking process corresponding to the rice cooking capacity regardless of the water temperature at the beginning of rice cooking.

The above and other objects and novel features of the present invention will be apparent from the description of this specification and the accompanying drawings.

[0009]

[Means for Solving the Problems] To achieve the above object, the means of the invention of claim 1 judges the rice cooking capacity, and controls the rice cooking step including a cooking step and a boiling maintaining step based on the judged rice cooking capacity. In a rice cooker that cooks rice sequentially, the water temperature detection sensor that detects the water temperature, a means that corrects the temperature from the water temperature detected by the water temperature detection sensor to an appropriate water temperature, and the temperature-corrected proper And a means for determining the capacity of cooked rice under water temperature.

According to the second aspect of the present invention, there is provided a rice cooking capacity determination method for an automatic electric rice cooking method in which the rice cooking capacity is determined and the rice cooking step including the cooking step and the boiling maintaining step is sequentially controlled according to the determined rice cooking capacity. , The water temperature is detected before the rice cooking capacity is judged, and when the detected water temperature is below a predetermined water temperature, the temperature is corrected by heating, and the water is heated to a predetermined temperature under the temperature-corrected proper water temperature. When the temperature is reached, the time until the heating is stopped and the temperature reaches the predetermined temperature again is detected, and the cooked rice capacity is determined based on the detected time.

[0011]

According to the means of the invention of the above-mentioned claims (1) and (2), the water temperature is detected before the rice cooking capacity is judged, and the temperature is raised by heating when the detected water temperature is below a predetermined water temperature. Corrected, heated to a predetermined temperature under the temperature-corrected appropriate water temperature, and when the temperature reaches a predetermined temperature, the time to stop heating and reach the predetermined temperature again is detected, and the cooking capacity Since the determination is performed, it is possible to accurately determine the rice cooking capacity under the temperature-corrected proper water temperature. This makes it possible to perform an ideal water absorption process and rice cooking process corresponding to the rice cooking capacity regardless of the water temperature at the beginning of rice cooking.

Further, since it is possible to absorb water according to the rice cooking capacity, it is possible to control the different types of cooked rice according to the rice cooking capacity by water absorption.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is a sectional view of a rice cooker according to an embodiment of the present invention. In FIG. 1, 1 is a rice cooker body,
Reference numeral 2 is a lid portion of the rice cooker body 1, and 3 is a body portion of the rice cooker body 1. The main body 3 includes an inner pan 4, an inner pan container 5 for accommodating the inner pan 4, a rice cooker 6 at the bottom of the inner pan 6, a shoulder ring 7 provided on the shoulder of the inner pan container 5, an inner pan container. 5, a heat-retaining heater (hereinafter referred to as a shoulder heater) 8 provided in the shoulder ring 7 of the shoulder 5, a heat-retaining heater (hereinafter referred to as a heat-retaining heater) 9 provided in the body of the inner pot storage container 5, a microcomputer, etc. A control unit 10 and the like incorporating the above are provided inside. Further, the inner pot 4 has a shoulder portion in contact with the pot lid 4a and an upper portion covered with the pot lid 4a. The pot lid 4a is formed by molding a material having high thermal conductivity, for example, aluminum. The temperature sensor 25 is provided by being put in a sensor case arranged at a position in which the temperature sensor 25 is in close contact with the pan lid 4a. A temperature sensor 29 is provided at the bottom of the inner pot 4. Reference numeral 11 is a function display selection operation unit.

The function display selection operation unit 11 is arranged at an upper position of the rice cooker main body 1. The function display selection operation unit 11 has a plurality of operation key switches and various states as will be described later. A light emitting diode for displaying and a 7-segment character display for displaying time are provided. Operation key switches include hour key switch, minute key switch, reserved key switch, menu key switch, white rice cooked selection key switch, clock set key switch, start key switch, and cancel / heat retention key switch. ing.

FIG. 2 is a front view showing the panel surface of the function selection operation unit 11. In FIG. 2a, 12 is a character display, for example, a 4-digit numerical display liquid crystal module that displays the characters of each display digit in 7 segments. The character display unit 12 displays the time and the reserved time when the reserved rice is cooked. 13a is a key switch for operating a time digit, 13b is a minute key switch for operating a minute digit, 13c is a reservation key switch for instructing a reservation, 13d is a menu key switch for instructing a rice cooking menu, and 13e is a rice cooking operation start or reservation. A start key switch for instructing the start of the rice cooking operation, 13f cancels each operation (or sets heat retention during the waiting period), a cancel / heat retention key switch, 13g includes multiple types of cooked rice, for example, soft, slightly soft White rice cooked selection key switch to select your favorite rice from five types of rice cooked: normal, slightly hard, hard, etc., and 13h is a clock set key switch that sets the current time. Also,
A state display unit 14 displays the operation mode. The state display unit 14 is provided with a plurality of light emitting diodes (LEDs) that display various states of the rice cooker. As the states to be displayed, "reservation 1", "reservation 2", "white rice", "early cooking", in order to display the states of reservation mode distinction, rice cooking menu type of rice cooking control and heat insulation mode distinction, respectively. "Rice cooked", "rice", "brown rice", "porridge",
Light emitting diode (L
ED) is turned on to display various states.

The display of "separate cooking" is, for example,
"5: Soft turtle" ⇒ "4: A little soft turtle" ⇒ "3:
It is configured so that it can be adjusted in five stages: "normal" ⇒ "2: a little hard" ⇒ "1: hard". When the menu selection is "white rice", the light emitting diode (LED) lights up at the "normal" position first, and thereafter, each time the white rice cooked selection key switch 13g is pressed, "normal" ⇒ "a little warm" ”⇒“ Hard ”⇒“ Soft turtle ”⇒“ Slightly soft turtle ”⇒“ Normal ”, the display changes to rotate once, and the user can set it to the desired hardness. Once set, from the next time, the rice cooking conditions of that preference and its display position are stored in memory (the rice cooking conditions are also stored at the same time), and the rice cooking conditions of that preference and its display position are automatically set. To be done.

In addition, the above-mentioned "cooking" indicates the degree of hardness by numbers 1, 2, 3, 4, 5 (the smaller the number, the higher the degree of hardness), and the illuminance area of the light emitting diode. The degree of hardness is small. By doing so, since the degree of hardness of the cooked rice is visually displayed, it is possible to make the selected cooked rice condition easy to understand. Further, in the above-mentioned embodiment, as the cooking display means,
Although both the numerical display method and the illuminance area display method are used, it goes without saying that one of the numerical display method and the illuminance area display method may be used in the present invention.

Table 1 shows the outline of the contents of the rice cooking conditions with the desired hardness.

[0020]

[Table 1]

FIG. 3 is a block diagram showing a configuration of a main part of a control unit using the microcomputer 20.
In FIG. 3, 6 is a rice cooking heater, 8 is a shoulder heater, 9 is a warming heater, 10 is a control unit, 11 is a function display selection operation unit, and 25 is a temperature sensor for the lid provided on the pot lid (hereinafter, lid sensor). Further, 29 is a bottom temperature sensor (hereinafter referred to as a bottom sensor) provided in the bottom portion of the inner pot. As described above, the function display selection operation unit 11 includes a 7-segment character display 12,
The operation key switches 13 (13a to 13h) and the light emitting diode of the status display unit 14 are provided. Further, 15 is a commercial AC power supply, and 16 is a thermal fuse. The control unit 10 includes a triac 18 and a relay 17 for controlling energization of the rice cooking heater 6, a triac 19a for controlling energization of the warming heater 9, a triac 19b for controlling energization of the shoulder heater 8, a microcomputer 20, and a clock mechanism 2.
1, a buzzer 22 and the like are provided. The temperature sensor (lid sensor 25) provided on the lid of the inner pot is composed of a thermistor or the like. Further, the temperature sensor (bottom sensor 29) at the bottom provided on the bottom of the pot is also composed of a thermistor or the like. These temperature sensors detect the temperature and output an electric signal corresponding to the temperature. The electric signal corresponding to the temperature is input to the analog / digital conversion port of the microcomputer 20. The microcomputer 20
Built-in processor CPU, memory RAM, program memory ROM, input port with analog / digital conversion function, multiple input ports for receiving key switch input, output port for outputting control output signal and display control signal, etc. According to the program stored in the program memory, a predetermined output signal is output from the output port in response to the input from the input port. That is, the microcomputer 20 receives inputs from the respective temperature sensors (lid sensor 25, bottom sensor 29), timepiece mechanism 21, and operation key switch 13, performs a series of processing according to a processing program incorporated therein, and energizes the heater. A control signal is sent to a triac for controlling, and a lighting control signal is sent to the light emitting diode of the status display unit 14 to display the status of the operation mode. The time signal from the clock mechanism 21 is sent to the microcomputer 20.
The time is displayed on the character display 12 and is input to the microcomputer 20 as a signal for determining the reserved time when the timer reserved rice is cooked.

Next, the operation of the cooked rice heat insulation jar thus constructed will be described.

FIG. 4 is a flow chart showing the outline of the overall control flow of the microcomputer 20. Figure 3
And FIG. 4 will be described.

When the power is turned on, pre-processing for rice cooking control is performed (step 31). In this pre-processing of rice cooking control,
Initialization processing for resetting various internal registers, timers, etc. of the microcomputer 20 is performed, rice cooking operation instruction data such as rice cooking menu setting, rice cooking reservation time setting, etc. is performed, and then the start key switch 13e (Fig. Two
When a) is turned on (or at the reserved time in the case of reserved rice cooking), the relay 17 is turned on and the rice cooking heater circuit is turned on for controlling rice cooking (step 3).
2). Next, the rice cooking process control is performed (step 33). As a result, a rice cooking operation for cooking rice is performed. When the rice cooking operation is completed, the relay 17 is turned off (step 3
4) The rice cooking heater circuit is turned off to enter the heat retention control mode in which heat retention control is performed to keep the cooked rice warm.
In the heat retention control mode, the process from step 35 is performed.

In this heat retention control mode, normal heat retention control is performed (step 35), and it is determined whether or not there is a temperature abnormality (step 36). If the temperature is abnormal, error processing such as error notification and error display is performed (step 37),
The whole process ends. Also, in step 36,
If the temperature is not abnormal, the process returns to step 35 to repeat the normal heat retention control.

Next, the general operation of the processing of rice cooking control by the microcomputer control thus constructed will be described.

When a desired amount of rice and water corresponding thereto are put in the inner pot 4 and the start key switch 13e (FIG. 2) is turned on, the microcomputer 20 of the control unit 10
According to the processing steps of the rice cooking program stored in the program memory (ROM) therein, power control for heating in the rice cooking process is started. At this time,
The microcomputer 20 converts the voltage output from the lid sensor 25 and the bottom sensor 29 into a digital amount from the input port (A / D) of the analog / digital conversion function, inputs the digital output, and converts the voltage output into the temperature. The temperature is determined, and various rice cooking processes are controlled based on the temperature determination result. In this rice cooking process, in the initial stage of rice cooking, a water absorption process is performed in which rice is absorbed by reducing heating power. Next, the heating power is increased, the rice cooking capacity determination at a predetermined temperature is performed, the temperature is rapidly raised, a boiling step of boiling is performed, and a boiling maintaining step of continuing boiling is performed. Following this boiling maintaining step, the rice absorbs enough water and the water in the bottom of the inner pot disappears.
When the temperature reaches 0 ° C., this temperature is detected by the bottom sensor 29, the microcomputer 20 turns off the heater for heating, and ends the boiling maintaining step. Next, during a predetermined time, the first muddling step, the first additional cooking step, the second uneven cooking step, the second additional cooking step, etc. are performed, and finally the heat retention step is reached.
Finish the rice cooking process. When the rice cooking process control is completed, the process proceeds to the heat retention process control.

FIG. 5 is a diagram showing an example of a rice cooking temperature curve (rice cooking curve) showing the temperature change of the inner pot when the normal rice cooking process is controlled by the control of the microcomputer 20 of this embodiment. In FIG. 5, a region A indicates a water absorption step, and the conventional rice cooking capacity determination step is performed during this water absorption step. The rice cooking capacity determination step determines the rice cooking capacity. Region B shows the cooking process, and region C shows the muting process including the additional cooking process. In the cooking process in the region B, the heating power is increased and the temperature is rapidly raised to boil,
Control to the appropriate heating power according to the judged rice cooking capacity,
Properly maintain boiling and cook rice.

Next, the water temperature-corrected rice cooking capacity determination (total number determination) processing of this embodiment will be described. FIG. 6A and FIG. 6B are flowcharts for explaining the water temperature-corrected rice cooking capacity determination (total number determination) processing procedure of the present embodiment. In FIGS. 6A and 6B, the expressions such as 10/14, 12/14, 14/14, etc. of the rice cooking heater 6 and the warming heater 9 are as follows when the heating power applied at 100 V for 14 seconds (denominator) is the maximum value. It means energizing for 10 seconds (molecules), 12 seconds (molecules), and 14 seconds (molecules).

As shown in FIG. 6A, the water temperature-corrected rice cooking capacity determination (total number determination) processing of the present embodiment determines whether or not 20 seconds (sec) have elapsed since the rice cooking was started (step 101). ), The temperature of the bottom sensor 29 t ₀
Is measured (step 102). Next, the hot rice heater 6
Then, the heater 9 is energized (ON) 14/14 (step 103), and it is determined whether or not the temperature of the bottom sensor 29 is 50 ° C. or higher (step 104). If it is 50 ° C. or lower (NO). The temperature of the bottom sensor 29 is repeated until the temperature reaches 50 ° C., the power failure confirmation process is performed, and the process returns to step 104. If the temperature is 50 ° C. or higher (YES), the hot rice cooking heater 6 and the warming heater 9 are de-energized (step 10).
5). The timer count is started (step 106).
Then, it is determined whether or not the temperature of the bottom sensor 29 is 50 ° C. or lower (step 107), and if it is 50 ° C. or lower (Y
ES), water temperature correction processing is performed and rice cooking capacity determination (sum number determination) processing is performed (step 108). If the temperature of the bottom sensor 29 is still 50 ° C. or higher (NO), step 107
The above process is repeated until the measured value becomes 50 ° C. or lower. The above-described processing of steps 101 to 108 is a procedure of the rice cooking capacity determination (total number determination) processing by performing the water temperature correction processing of the present embodiment.

In the step 108 (water temperature correction processing and rice cooking capacity determination (combination determination) processing step), the rice cooking capacity determination data before water temperature correction is S ′, the rice cooking capacity determination data after water temperature correction is S, rice cooking rice. According to the empirical formula (1) in which the water temperature at the start is t ₀ , the water temperature correction process is performed and the rice cooking capacity determination (total number determination) process is performed.

[0032]

## EQU1 ## S = S '+ (20-t ₀ ) × 10 (1) For example, if S'is 200 seconds and t ₀ is 10 ° C., S =
It becomes 200+ (20-10) * 10 = 300 seconds. The relationship between the rice cooking capacity and the rice cooking capacity determination data S is as follows.

When S is 179 seconds or less: 2
Go to 3 go (small capacity) When S is 180 to 299 seconds ... 4 go to 7 go (medium capacity) When S is 300 to 420 seconds ... 8 go to 10 go (large capacity) Next, it is determined whether or not S is less than 180 seconds (S <180) (step 109), and if S is less than 180 seconds (S <180) (YES), the temperature of the bottom sensor 29 is It is determined whether the temperature is 50 ° C. or higher (step 11
0), if it is 50 ° C or lower (YES), hot rice heater 6
And, 14/14 energization (ON) is performed to the warming heater 9 (step 111), and if it is 50 ° C. or more (NO), 14/14 energization to the hot rice cooking heater 6 and the warming heater 9 is cut off (OFF) ( Step 112), it is determined whether or not 900 seconds have passed (step 113), and if 900 seconds have passed (YES), heating according to the rice cooking capacity is performed by energizing the hot rice heating heater 6 and the warming heater 9 (step 114). ),
If 900 seconds have not elapsed (NO), step 110
Return to.

In step 109, S is 180
If greater than second (180 <S) (NO), S is 18
Greater than 0 seconds and less than 300 seconds (180 <S <30
0) or not (step 115), and if S is greater than 180 seconds and less than 300 seconds, the bottom sensor 29
It is judged whether the temperature is below 50 ℃ (Step 1
16) If the temperature is 50 ° C. or lower (YES), the hot rice cooking heater 6 and the warming heater 9 are energized 12/14 (step 117), and if the temperature is 50 ° C. or higher (NO), the hot rice cooking heater 6 and the warming heater. Cut off 12/14 energization to 9 (off)
(Step 118), it is determined whether or not 720 seconds have elapsed (step 119), and if 720 seconds have elapsed (YE
S), heating according to the rice cooking capacity is performed by energizing the hot rice cooking heater 6 and the heat retention heater 9 (step 114), 720
If the second has not elapsed (NO), the process returns to step 116.

In step 115, if S is larger than 300 seconds (300 <S) (NO), S
Is greater than 300 seconds and less than 420 seconds (300 <S
<420) is determined (step 120), S is 3
Greater than 00 seconds and less than 420 seconds (300 <S <4
In the case of (00), it is determined whether or not the temperature of the bottom sensor 29 is 50 ° C. or lower (step 121), and if it is 50 ° C. or lower (YES), the warm rice cooker 6 and the warming heater 9 are set to 1
0/14 energization is performed (step 122), and if 50 ° C. or higher (NO), 10/14 energization to the hot rice cooking heater 6 and the heat retention heater 9 is cut off (step 123),
It is determined whether 720 seconds have elapsed (step 124),
If 720 seconds have passed (YES), heating according to the rice cooking capacity is performed by energizing the hot rice cooker / heat retention heaters 6 and 9 (step 114). If 720 seconds have not passed (N)
O), and returns to step 121.

When S is greater than 420 seconds (420 <S) in step 120 (NO), it is determined whether the temperature of the bottom sensor 29 is 50 ° C. or lower (step 125), and 50 If below ℃ (YES),
8/14 energization is performed to the hot rice cooking heater 6 and the warming heater 9 (step 126), and if 50 ° C. or higher (NO), the 8/14 energization to the hot rice cooking heater 6 and the warming heater 9 is cut off (OFF). (Step 127) It is determined whether or not 480 seconds have passed (Step 128), and if 480 seconds have passed (YES), heating according to the rice cooking capacity is performed by the hot rice cooking heater 6.
And the heater 9 is energized (step 11
4) If 720 seconds have not elapsed (NO), the process returns to step 125.

As can be seen from the above description, according to the present embodiment, the water temperature is detected before the rice cooking capacity is determined, and when the detected water temperature is lower than the predetermined water temperature, the temperature is corrected to correct the temperature. It is heated to a predetermined temperature under the temperature-corrected appropriate water temperature, and when it reaches a predetermined temperature, the heating is temporarily stopped and the time until the temperature reaches the predetermined temperature is detected again, and based on this detected time Since the rice cooking capacity is determined, it is possible to accurately determine the rice cooking capacity under the temperature-corrected proper water temperature. Thereby, the ideal water absorption process and rice cooking process can be performed.

Further, since it is possible to absorb water according to the rice cooking capacity (total number), it is possible to control the different types of cooked rice according to the rice cooking capacity (total number) by absorbing water.

Although the present invention has been specifically described based on the embodiments, it is needless to say that the present invention is not limited to the above embodiments and various modifications can be made without departing from the scope of the invention. ..

[0040]

As described above, according to the present invention, it is possible to accurately determine the rice cooking capacity under the temperature-corrected proper water temperature. Thereby, the ideal water absorption process and rice cooking process can be performed.

Further, since it is possible to absorb water according to the rice cooking capacity (total number), it is possible to control the different types of rice cooked according to the rice cooking capacity (total number) by absorbing water.

[Brief description of drawings]

FIG. 1 is a sectional view of a rice cooker according to an embodiment of the present invention,

FIG. 2 is a front view showing a panel surface of a function selection operation unit of the present embodiment,

FIG. 3 is a block diagram showing a configuration of a main part of a control unit using the microcomputer of the present embodiment,

FIG. 4 is a flowchart showing an outline of the overall control flow of the microcomputer of the present embodiment,

FIG. 5 is a diagram showing an example of a rice cooking temperature curve showing the temperature change of the inner pot when the normal rice cooking process is controlled by the control of the microcomputer of the present embodiment,

FIG. 6A is a flow chart for explaining a water temperature-corrected rice cooking capacity determination (total number determination) processing procedure of the present embodiment,

FIG. 6B is a flowchart for explaining a water temperature-corrected rice-cooking capacity determination (total number determination) processing procedure according to the present embodiment.

[Explanation of symbols]

1 ... Rice cooker main body, 2 ... Lid part, 3 ... Main body part, 4 ... Inner pot, 4
a ... pan lid, 5 ... inner pan storage container, 6 ... rice cooker, 7 ... shoulder ring, 8 ... shoulder heater, 9 ... heater heater, 10 ... control unit, 11 ... function display selection operation unit, 12 ... character display , 13 ... operation key switch, 13a ... hour key switch, 13b ... minute key switch, 13c ... reservation key switch, 13d ... menu key switch, 13e ... start key switch, 13f ... cancel / heat retention key switch, 13g
... White rice cooking selection key switch, 13h ... Clock set key switch, 14 ... Status display section, 15 ... Commercial AC power supply, 16 ... Thermal fuse, 17 ... Relay, 18, 19
a, 19b ... Triac, 20 ... Microcomputer, 21 ... Clock mechanism, 22 ... Buzzer, 25 ... Temperature sensor (lid sensor), 29 ... Temperature sensor (bottom sensor).

Claims (2)

[Claims] 1. A water temperature detection sensor for detecting a water temperature in a rice cooker for performing rice rice capacity determination, determining a rice cooking capacity, and sequentially controlling a rice cooking step including a cooking step and a boiling maintaining step according to the determined rice cooking capacity, A rice cooker comprising: a means for correcting the temperature from the water temperature detected by the water temperature detection sensor to an appropriate water temperature; and a means for determining the rice cooking capacity under the temperature-corrected appropriate water temperature. 2. A rice cooking capacity determination method in an automatic electric rice cooking method in which the rice cooking capacity is determined, and the rice cooking step including a cooking step and a boiling maintaining step is sequentially controlled according to the determined rice cooking capacity, before the rice cooking capacity is determined. The water temperature is detected, the temperature is corrected from the detected water temperature below a predetermined water temperature to correct the temperature, and the temperature is corrected to a predetermined temperature under the proper water temperature, and when the temperature reaches the predetermined temperature, A rice cooking capacity determination method comprising detecting the time until heating is stopped and reaching a predetermined temperature again, and determining the rice cooking capacity based on the detected time.