JPH05146353A - Rice cooker - Google Patents

Abstract

PURPOSE:To cook a delicious rice by quickening the boiling of water to generate the convection of rice and water by reduction of the pressure inside an internal pan in the rice cooking process to accurately and uniformly heat the rice and water. CONSTITUTION:A lid body 2 is mounted which opens and closes the upper opening of the main body 1 of the rice cooker. An internal pan 3 is detachably provided in the main body 1 of the rice cooker. A heater 5 which heats the internal pan to cook rice is also provided. A control part is provided so that energization of the heater 5 is controlled in the rice cooking process and rice steaming process. Depressuring pipe 9 which reduces the pressure inside the internal pan in the rice cooking process and a depressuring pump 10 are also provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lid for opening and closing an upper surface opening of a rice cooker body, an inner pot detachably provided on the rice cooker body, and a heating body for heating the inner pot to cook rice. The present invention also relates to a rice cooker including: a control unit that controls the amount of electricity supplied to the heating element in the rice cooking process or the unevenness process to cook rice.

[0002]

2. Description of the Related Art An example of a conventional rice cooker will be described with reference to FIG. A conventional rice cooker includes a rice cooker main body 21 and a lid 22 that opens and closes an opening on the upper surface of the rice cooker main body 21. An inner pot 23 is provided inside the rice cooker body 21 so as to be detachably inserted, and a heating element 25 for heating the inner pot 23 via an angle 24 is provided above the bottom surface of the rice cooker body 21. Was provided. Thereby, in the rice cooker, the heating element 25 heats the inner pot 23 to cook rice after a rice cooker switch (not shown) or the like is pressed.

The inner pot 23 can store food such as rice and water, and the bottom surface of the bottom of the inner pot 23 is cooked so that it can contact the bottom of the inner pot 23. The heat sensitive body 26 for detecting the temperature of the object is provided so as to be vertically movable.

As a result, in the rice cooker, the water content of the food is not evaporated by heating, and the bottom temperature of the inner pot 23 is 10
The end of cooking has been determined by detecting a sharp rise above 0 ° C. by the heat sensitive body 26. In this way, the rice cooker was designed to automatically perform the heating of cooked food to the end.

A heat-retaining heater 28 for keeping the cooked rice warm is provided on the upper surface of the inner lid 27 that opens and closes the opening of the inner pot 23 provided on the lid 22.

[0006] In the rice cooker having the above-mentioned structure, the amount of electricity supplied to the heating element is reduced to perform the preheating process in order to supply sufficient water to the rice immediately after the rice is cooked, and the rice is cooked after the preheating process. There is a rice cooking process, the amount of electricity to the heating element is increased to cook rice with strong heat, and when the water runs out, the electricity to the heating element is cut off to start the Murashi process. The temperature in the inner pot was maintained at 98 ° C. or higher for 20 minutes to gelatinize the rice for cooking.

[0007]

With the rice cooker having the above-mentioned structure, in order to cook delicious rice, it is necessary to uniformly cook it with a strong heating power in the rice cooking process. There was a risk of partial heating, so uniform heating could not be performed, and delicious rice could not be cooked.

The rice cooker of the present invention has been made in view of the above problems, and in the rice cooking process, by reducing the pressure in the inner pot, the boiling point of water is lowered and boiling is accelerated, so that rice and water are mixed. The purpose of this method is to quickly generate convection of rice, and to uniformly heat rice and water by this convection to cook delicious rice.

[0009]

In order to achieve the above-mentioned object, the rice cooker of the present invention is provided with a lid for opening and closing the upper opening of the rice cooker main body, and the rice cooker main body is provided with a detachable inner pot, A heating unit for heating the inner pot to cook rice is provided, and a control unit for controlling the amount of electricity to the heating unit by the rice cooking process or the unevenness process to cook rice is provided, and the pressure in the inner pot during the rice cooking process. A pressure reducing device for reducing the pressure is provided.

[0010]

[Function] The rice cooker having the above-described structure reduces the pressure in the inner pot during the rice cooking process to lower the boiling point of water to accelerate the boiling of water to cause convection, and the convection uniformly heats rice to produce delicious rice. Cook up.

[0011]

EXAMPLE An example of the rice cooker of the present invention is shown in FIGS.
Will be explained together. The rice cooker of the present invention comprises a rice cooker body 1 and a lid body 2 that opens and closes an opening on the upper surface of the rice cooker body 1. An inner pot 3 is provided inside the rice cooker body 1 so as to be detachably inserted, and a heating element 5 for heating the inner pot 3 through an angle 4 is provided above the bottom surface of the rice cooker body 1. Is provided. As a result, when the rice cooker switch (not shown) is pressed, the rice cooker causes the control unit (not shown) to generate heat.
The heating element 5 heats the inner pot 3 to cook rice.

The inner pot 3 can store cooked foods such as rice and water, and the bottom surface of the bottom of the inner pan 3 can be brought into contact with the bottom of the inner pan 3. A heat sensitive body 6 for detecting the temperature is provided so as to be vertically movable. As a result, in the rice cooker, the heat sensitive body 6 detects that the water content of the cooked food is not evaporated by heating and the bottom temperature of the inner pot 3 rapidly rises to 100 ° C. or more, thereby ending the cooking. It is designed to judge. In this way, the rice cooker automatically performs heating of cooked foods to completion.

A heat-retaining heater 8 for keeping the cooked rice warm is provided on the upper surface of the inner lid 7 which opens and closes the opening of the inner pot 3 provided on the lid body 2. One end of the pressure reducing pipe 9 is placed in communication with the inside of the inner pot 3, and a pressure reducing pump 10 is connected to the other end, and the pressure reducing pipe 9 and the pressure reducing pump 10 constitute a pressure reducing device. The pump 10 is provided in the rice cooker body 1.

The operation of the rice cooker having the above structure will be described. First, when a predetermined amount of water and rice are stored in the inner pot 3 and the inner pot 3 is inserted into the rice cooker body 1 to start cooking rice, the control unit energizes the heating element 5 to start the preheating process. The temperature of the inner pot 3 is detected by the heat sensitive body 6 and the temperature of the inner pot 3 is controlled to 50 ° C. to supply sufficient water to the rice.

When the preheating process is completed, the control unit increases the amount of electricity supplied to the heating element 5 to perform the rice cooking process with a strong heating power, and at the same time, the control unit starts energization of the decompression pump 10 for decompression. The air in the inner pot 3 is sucked through the pressure reducing pipe 9 by the operation of the pump 10, and the pressure in the inner pot 3 is reduced to, for example, 300 mmHg.

Since the boiling point of water is lowered to about 80 ° C. by this decompression, boiling starts when the temperature inside the inner pot 3 exceeds about 70 ° C. and it completely boils when it reaches 80 ° C. A convection occurs between the rice and the rice, and this convection uniformly heats the entire rice to the same temperature.

Thereafter, the pressure in the inner pot 3 is gradually raised to the atmospheric pressure, and the heating of the heating element 5 is controlled so that the boiling is continued to continue the convection and the rice is uniformly heated. Finally, heating (rice cooking) by atmospheric pressure is performed, and when the water content is completely evaporated, the rice cooking step is ended and the unevenness step is performed.

In this purging process, the temperature is raised to 98 ° C. or higher.
The temperature is maintained for 0 minutes, and rice is cooked to make it delicious.

[0019]

In the rice cooker of the present invention, since the pressure of the inner pot is reduced by the decompressor during the rice cooking process, the boiling point of water becomes lower than usual during the rice cooking process, and the boiling of water begins earlier. Due to the convection caused by boiling, the whole rice is heated evenly, and the rice can be cooked evenly and delicious rice can be cooked.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of a rice cooker of the present invention.

FIG. 2 is a characteristic diagram showing a rice cooking temperature and a decompression time in the rice cooker of the present invention.

FIG. 3 is a cross-sectional view showing an example of a conventional rice cooker.

[Explanation of symbols]

 1 Rice Cooker Main Body 2 Lid Body 3 Inner Pan 5 Heater 6 Heat Sensitive Body 7 Inner Lid 9 Pressure Reduction Pipe 10 Pressure Reduction Pump

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshiaki Ogura 22-22 Nagaike-cho, Abeno-ku, Osaka-shi, Osaka Within Sharp Corporation (72) Takashi Tanaka 22-22 Nagaike-cho, Abeno-ku, Osaka-shi, Osaka Incorporated (72) Inventor Takao Murai 22-22 Nagaike-cho, Abeno-ku, Osaka-shi, Osaka

Claims (1)

[Claims] 1. A lid for opening and closing a top opening of a rice cooker body,
An inner pot that is detachably provided in the rice cooker body, a heating body that heats the inner pot to cook rice, and an amount of electricity to the heating body is controlled by a rice cooking process or a mudling process to cook rice. A rice cooker having a control unit, comprising a pressure reducing device for reducing the pressure in the inner pot during the rice cooking process.