JPH06237853A - Rice cooker - Google Patents

Abstract

PURPOSE:To introduce a rice cooker which includes an efficient operations menu indicator in an attempt to miniaturize the operational space. CONSTITUTION:The single control unit 33 works as a control to choose various ways of cooking and it selects simultaneously a course menu selection using switch-button 21, thereby controlling the input of heater 40. Making a course menu is done by indicator 17, and it indicates the selected way of cooking, which is simultaneously indicated by LED. This decreases the operational frequency of course menu selection switch-button 21, thus minimizing the operational space for the indicator and eliminating complexity.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker capable of selecting a plurality of types of cooking menus and cooked courses.

[0002]

2. Description of the Related Art Conventionally, in this type of rice cooker, for example, the hardness of white rice can be cooked in various courses such as firm, normal, and soft rice by operating a selection switch for white rice. In addition to this, by operating the menu selection switch, in addition to this white rice cooking menu with multiple types of courses, you can also select multiple types of menus such as cooked rice, sushi, brown rice, porridge. . Then, the cooked course or cooking menu selected by the white rice sorting selection means and the menu selection means is displayed on the course display section and the menu display section, respectively, and a heater for heating the container is displayed according to a predetermined heating program. The input of the heating means is controlled.

[0003]

In the above-mentioned conventional rice cooker, a menu display section for displaying a cooking menu must be provided in addition to the course display section for displaying the course of cooked white rice. It has a drawback that the whole area becomes large and the number of displays is large and the displayed contents are difficult to understand at a glance. In addition, since it has two selection means, a white rice cooked selection switch and a menu selection switch, not only does the operation section become complicated, but when the white rice cooked selection switch is used, once the rice is cooked with the menu selection switch. The operability is extremely poor because a menu must be selected. For this reason, it is possible to use the single rice selection switch and the white rice separate selection switch as one selection means, but the number of operations increases as the number of ways to cook increases, resulting in poor usability. Have a point.

The present invention is intended to solve such a problem, and the cooked rice course and the cooking menu can be easily selected and operated, and the display and the operation space can be downsized, and the cooked rice having excellent displayability can be obtained. The purpose is to provide a container.

[0005]

The present invention provides a container, heating means for heating the container, temperature detecting means for detecting the temperature of the container, setting of a plurality of types of cooking menus, and cooking of a plurality of types. Depending on the operation of the course menu selecting means that can commonly select the course setting, the course menu displaying means that commonly displays the selected cooking menu and the cooked course, and the operation of the course menu selecting means. Heating pattern setting means for setting the cooking menu and the cooked course commonly selected as the same heating pattern, and the heating means for the heating means based on the detection signal from the temperature detecting means according to the set heating pattern. And a control means for controlling the input.

[0006]

With the above structure, the cooking menu and the setting of the cooked course controlled as a common heating pattern are simultaneously selected by operating the course menu selecting means. In addition, the cooking menu controlled as a common heating pattern and the display of the cooked course are
It is commonly displayed on the menu display means.

[0007]

EXAMPLE An example of a rice cooker according to the present invention will be described below with reference to FIGS. 1 to 8. In FIG. 2 showing a sectional view of the rice cooker, 1 is an inner case 2 and an outer case 3.
And the like, 4 is a lid, 5 is a rice cooking container housed inside the inner case 2, 6 is a rice cooking heater provided at the bottom of the inner case 2, 7 is a side surface of the inner case 2 and the lid 4 A heat-retaining heater provided on the inner surface of the container, and 8 is a cup-shaped heat-sensing portion provided so as to elastically contact the outer bottom portion of the container 5, and a container temperature sensor 9 for detecting the temperature of the container 5 is provided therein. There is. Reference numeral 10 is a lid temperature sensor such as a thermistor that detects the generation of steam. 11 is the container temperature sensor 9
An electronic circuit unit that controls inputs of the rice cooking heater 6 and the warming heater 7 based on a temperature detection signal from the lid temperature sensor 10 and the like, and is provided at the bottom of the outer case 3.

FIG. 1 shows an operation panel 12 provided on the side of the outer case 3. The operation panel 12 has a display unit 13
And the operation unit 14 provided on the outer periphery of the display unit 13, and the display unit 13 includes a time display unit 15 for the current time and a cooked time, etc., which is composed of a 4-digit 7-segment LCD. Time display section 16 for the reserved time of
It is displayed in the order of cooked rice, white rice firming / sushi, white rice soft straw / brown rice, white rice early cooking, porridge, and a part of the cooking course or cooking menu of multiple types of white rice is displayed by 5 LEDs Course menu display units 17 that are commonly displayed by moving are provided. Also,
The display unit 13 has a mode display unit 18 consisting of three LEDs, which displays the mode being processed among the timer cooked rice, cooked rice, and heat retention. On the other hand, the operation unit 14 is the display unit 13
It has a time setting switch 19 and a current time switch 20 provided on one side, and is provided on the other side of the display unit 13 for setting the cooking menu and cooking in the white rice cooking menu of this cooking menu. Course / menu selection switch 21 that can select course settings by common operation, timer rice switch 22 provided under display 13, rice cook / off switch 23, and heat retention switch 24
And have.

Then, the course / menu selection switch 21
Each time you press, the standard heating pattern of white rice, normal, cooked, hard rice, sushi, white rice, soft rice, brown rice, early cooked rice, and porridge are sequentially set and set. The course menu is displayed by the course menu display unit 17. Also, by pressing the time setting switch 19, the reserved time or the current time is adjusted.After pressing the current time switch 20, press the time setting switch 19 to set the current time, and then press the current time switch 20 again. The current time is set, and the reserved time is set by pressing the timer rice switch 22.

FIG. 3 is a block diagram showing an electrical configuration.
Is an A / D converter that constitutes the temperature detecting means 32 by the container temperature sensor 9 and the lid temperature sensor 10, and outputs a signal according to the detected temperature. Reference numeral 33 is a control means composed of a microcomputer constituting the electronic circuit unit 11, which has a CPU 34, a timing circuit 35, a memory 36, an input circuit 37, an output circuit 38, etc., as is well known. The control means 33 has a plurality of types of programs, and the cooking menu and the cooked course that are commonly selected are the same according to the operation of the course / menu selection switch 21, which is the course / menu selection means, according to the held programs. It has a heating pattern setting means for setting it as the heating pattern. Further, the control means 33 drives and controls the rice cooking heater 6 and the warming heater 7 which constitute the heating means 40 via the drive circuit 39 based on each operation signal of the operation unit 14 and the detection signal from the temperature detection means 32, and The drive circuit 41 drives and controls the display unit 13 and the course menu display unit 17, which is a course menu display unit.

FIG. 4 shows a circuit diagram of a power source section and a heater driving section. Reference numeral 51 is a commercial power source, and a rice cooking heater 6, a warming heater 7 and a triac 52 are connected in series between both terminals of the commercial power source. In the series circuit of the heat insulation heater 7 and the triac 52, a normally open relay switch 53 that constitutes a relay 53 is formed.
A is connected in parallel. Reference numeral 54 is a power supply transformer, and a predetermined power supply voltage is supplied to the microcomputer as the control means 33 via the power supply transformer 54 and the constant voltage circuit 55. The control means 33 inputs temperature signals of the container 5 and the lid 4 from the container temperature sensor 9 and the lid temperature sensor 10. Further, the control means 33 excites the exciting coil 53B of the relay 53 via the relay drive circuit 56 and drives the triac 52 via the triac drive circuit 57 to control the inputs of the rice cooker 6 and the warming heater 7.

Then, as shown in the flow chart of FIG. 5, every time the course / menu selecting means is turned on by the heating pattern setting means provided in the control means 33,
White rice cooking normal course, cooked menu → white rice cooking firm course / sushi sushi menu → white rice cooking soft rice course / brown rice menu → white rice early cooking course → rice porridge menu → white rice cooking normal course ・ heating pattern is set in order The rice cooking control is performed based on each of the set heating patterns. Next, regarding the above configuration, based on the graphs showing the relationship between the temperature detected by the container temperature sensor 9 and the lid temperature sensor 10 in FIGS. 6 to 8 and the power interruption to the rice cooking heater 6, the rice cooked soft rice course Explain the control of each heating pattern in the brown rice menu, the white rice cooking normal course / cooking menu, and the white rice cooking firm course / sushi sushi menu. In the heating pattern in the white rice cooking soft straw course / brown rice menu, as shown in FIG. 6, first, the rice heating heater 6 is energized for 3 minutes with 100% input, and then the power is cut for 5 minutes, and then the container is turned off. Depending on the amount of cooked rice calculated by the water temperature in 5 and the temperature rise in container 5, energize for 0-5 minutes → 7-
The power is cut off for 2 minutes, and the hot water is cooked for 15 minutes in total. Then, the process shifts to a substantial rice cooking process, and in the heating control section, the rice heating heater 6 is continuously energized with an input of 67 to 80% in accordance with the amount of rice cooked, and the temperature inside the container 5 is relatively moderately increased. After that, when boiling detection is performed by the container temperature sensor 9, the rice cooking heater 6 receives 130
The power interruption control is performed for up to 170 seconds, and thereafter, continuous energization is performed with 40 to 50% input. In the stable control section after this boiling detection, in the case of brown rice with a lot of water and poor water absorption, considering that the boiling duration time becomes long, for example,
After performing heating control for about 10 minutes at this 40 to 50% energization rate, by continuously energizing the rice cooking heater 6 by reducing the heating amount to 14 to 60%, preferably 30% input,
Evaporation in the container 5 is suppressed to a small extent, and the container 5 is gently heated. Then, after the lid temperature sensor 10 confirms that steam is generated, cooking detection is performed, and if the temperature of the container 5 reaches 102 ° C. to 110 ° C. by the container temperature sensor 9, it means that cooking is completed. Judgment is performed and the power cut control for the rice cooking heater 6 is performed for 3 to 4 minutes, and the temperature of the container 5 is 107 ° C to 11
When the temperature reaches 5 ° C, the next purging process starts. This stripping process is performed for 13 minutes, and the rice cooking heater 6 is energized for 5 to 20 seconds with a 100% input at predetermined time intervals in order to perform a relatively long stripping operation with a small amount of heating. .

As described above, when brown rice having poor water absorption is cooked and when white rice is cooked softly, it is effective to make the boiling duration longer than that of ordinary rice. It becomes a different heating method. Therefore, in the case of brown rice cooking and soft-boiled white rice cooking, it is similar in that the heating amount for decreasing the boiling duration is reduced, and the heating amount is decreased for cooking brown rice in the middle of the stable control section. Also, it becomes possible to perform control with a common heating pattern.

On the other hand, in the heating pattern of the white rice cooking course / cooking menu, as shown in the graph of FIG.
First, the hot water cooking process exactly the same as the heating pattern of the above-mentioned white rice cooking or soft rice course / brown rice menu is executed.
In the next heating control section, the rice cooking heater 6 is continuously energized with an input of 83 to 88% according to the amount of rice cooking, and the temperature inside the container 5 is moderately raised. When the container temperature sensor 9 detects boiling, the input to the rice cooking heater 6 is 110 to 15
The power is cut off for 0 seconds, and thereafter, in the stable control section, 40
After the input of ˜57%, continuous energization according to the amount of cooked rice to the cooked rice heater 6 is performed with the input of 40 to 67%, and appropriate heating control is performed. Then, after the steam temperature is confirmed by the lid temperature sensor 10, the cooking is detected and the container 5
If the temperature reaches 104 ° C to 112 ° C, it is determined that the rice has been cooked, and the cutoff control for the rice cooking heater 6 is performed for 1 to 2 minutes, and the temperature of the container 5 is 109 ° C to 117 ° C.
When it reaches the point, it shifts to the next purging stroke. The purging process is carried out for 13 minutes, and for proper heating, and for fluffing, the rice cooking heater 6 is energized for 5 to 20 seconds with a 100% input at predetermined time intervals. In this way, normal white rice cooking and cooked rice are controlled by the same heating pattern. In addition to cooked rice, cooking menus such as rice cooked with rice can be controlled by the same heating pattern as in regular rice cooking.

Further, in the heating pattern for the white rice cooking firming course / sushi sushi menu, as shown in the graph of FIG. 8, first, the same hot water cooking process as the heating pattern of the white rice cooking soft rice course / brown rice menu is carried out. Run. In the next heating control section, the rice heater 6 is continuously energized with an input of 89 to 100% according to the amount of rice cooked, and the container 5 is heated.
Quickly heat up the inside. When boiling is detected by the container temperature sensor 9, the input to the rice cooking heater 6 is 90 to 1
The power is cut off for 30 seconds and then 5 in the stable control section.
Following the input of 7%, continuous energization according to the amount of cooked rice to the cooked rice heater 6 is performed with an input of 54 to 71%, and strong heating control is performed. Then, after the steam temperature is confirmed by the lid temperature sensor 10, the cooked rice is detected and when the temperature of the container 5 reaches 106 ° C to 114 ° C, it is determined that the cooked rice is in the cooked state and the rice cooker heater 6 is disconnected. Power control 0 to
After one minute, when the temperature of the container 5 reaches 112 ° C to 120 ° C, the next purging process starts. The Murashi process is 13
It is carried out for a minute, and is heated 100 times at a predetermined time interval with respect to the rice cooking heater 6 in order to surely spread
% Input to energize for 10 to 30 seconds.

That is, in the case of sushi, it is desirable that the cooked rice be in a firm cooked state with relatively no stickiness or stickiness so that the cooked rice can absorb vinegar well, As in the case of boiling, it requires a strong amount of heating such as increasing the speed until boiling or shortening the boiling duration. Therefore, in the case of sushi sushi and firm rice cooked with white rice, the heating amount is strengthened to increase the evaporation amount and the rice cooking operation is performed in a short time, which is similar. By reducing the amount of water compared to cooking, it is possible to obtain a more desired state and control can be performed with a common heating pattern.

As described above, according to the above-mentioned embodiment, each rice cooked course of white rice, hard rice, hard rice, soft rice, and cooked rice, sushi, brown rice, and porridge cooking menu 8 are provided. In a rice cooker that allows you to select the type of cooking, each course and menu of white rice, normal cooked rice, white rice firm and sushi, and white rice soft rice and brown rice is controlled with a common heating pattern, and these are standardized. Since the setting of the course menu can be selected by the same operation by the course menu selection switch 21, all cooking methods can be easily selected and operated by pressing one course menu selection switch 21 five times. This makes it possible to reduce the size of the operation unit 14, reduce the number of switches, and reduce the complexity of operation. Also increase the number of how to cook, it is possible to avoid the problem that usability is poor is increasing the number of operations.

Also, this course menu selection switch
In addition to standardizing the setting operation of each course menu in 21 and displaying the same set course menu by the LED of the common course menu display section 17, the display space in the operation panel 12 can be made compact. In addition, the number of displays can be reduced and the display can be prevented from becoming complicated.

The present invention is not limited to the above embodiment, but various modifications can be made within the scope of the present invention. For example, the display form of the course / menu display means can be changed as appropriate in consideration of the shape and location of the course / menu selection means.

[0020]

According to the present invention, a container, heating means for heating the container, temperature detecting means for detecting the temperature of the container, setting of a plurality of types of cooking menus and setting of a plurality of types of cooked courses are provided. , A course menu selection means that can be selected in common, and a course menu display means that commonly displays the selected cooking menu and cooked course,
From the temperature detecting means according to the heating pattern setting means for setting the cooking menu and the cooked course commonly selected according to the operation of the course / menu selecting means as the same heating pattern, and the heating pattern thus set. And a control means for controlling the input to the heating means based on the detection signal of, the cooking course and the cooking menu can be easily selected and operated, and the display and the operation space can be downsized, and the displayability can be improved. An excellent rice cooker can be provided.

[Brief description of drawings]

FIG. 1 is a front view of an operation panel showing an embodiment of the present invention.

FIG. 2 is a sectional view of the same rice cooker.

FIG. 3 is a block diagram showing an electrical configuration of the same.

FIG. 4 is a circuit diagram of a power supply section and a heater driving section of the same as above.

FIG. 5 is a flowchart showing a menu / course selecting operation of the above.

FIG. 6 is a graph showing the control according to the above-mentioned soft pattern and brown rice heating pattern.

FIG. 7 is a graph showing the control according to the above-mentioned normal and cooking heating patterns.

FIG. 8 is a graph showing control by a firm heating and squeeze heating pattern.

[Explanation of symbols]

5 container 17 course menu display section (course menu display means) 21 course menu selection switch (course menu selection means) 32 temperature detection means 33 control means (heating pattern setting means) 40 heating means

Claims (1)

[Claims] 1. A container, a heating means for heating the container, a temperature detecting means for detecting the temperature of the container, a plurality of kinds of cooking menu settings and a plurality of kinds of cooked course settings are commonly selected. Possible course menu selection means,
The course menu display means for displaying the selected cooking menu and the cooked course in common, and the cooking menu and the cooked course commonly selected in accordance with the operation of the course menu selecting means are heated by the same heating. A rice cooker comprising: a heating pattern setting means set as a pattern; and a control means for controlling an input to the heating means based on a detection signal from the temperature detecting means according to the set heating pattern. .