JPH0657188B2 - Small amount rapid rice cooking method - Google Patents

Description

The present invention relates to a small-scale rapid rice cooking method using a rice cooker, a rice cooker, and the like.

(Prior Art) Conventionally, in a normal rice cooker such as a rice cooker in which a microcomputer is built in and an inner pot is heated via a heating plate while controlling electric power to a heater, as shown by a broken line in FIG. In addition, after the start of energization of the heater, it is preheated at low power until Ny to allow the white rice to absorb water sufficiently, and then it is boiled by heating at full power until Nn when it boils. After heating up with low power until cooking,
It heats up with even lower power until Ne time after N, and it evens out and becomes alpha.

Also, as shown by the alternate long and short dash line in FIG. 5, the preheating is omitted and heating is performed at full power until Hn when boiling immediately after the start of energization of the heater, and thereafter, cooking is performed until H ₀ as in normal rice cooking. It is possible to cook quickly by raising it and simmering it until He time after ΔH time.

(Problems to be Solved by the Invention) However, in the conventional rice cooking method, when a small amount of rice is cooked early, the rice at the bottom is cooked up before absorbing water, which causes a problem that the rice at the bottom becomes hard. It was

The present invention has been made in view of such problems, and an object of the present invention is to provide a small-quantity rapid rice-cooking method that can cook a small amount of rice deliciously and quickly.

(Means for Solving the Problems) In order to achieve the above object, the present invention provides a small-scale rapid rice cooking method in which rice is cooked by heating an inner pan through a heating plate while controlling electric power to a heater. As shown by the solid line in the figure, without preheating, heating is performed with low power from the start of energizing the heater to the time of boiling Sn.
This is to reduce the unevenness time ΔS before Se compared to normal rice cooking.

(Function) If the rice is immediately heated with a lower electric power than the normal cooked rice without preheating, the temperature of the rice rises slowly, so that the rice in the inner pot is boiled while being absorbed into water to be glued.
Then, the rice is cooked in the same way as normal rice, and the unevenness is made, but since the capacity is small and there is less variation in the temperature of each part of the rice in the inner pot, even if the steaming time is shorter than the one with a large capacity, Alpha is quickly and uniformly applied to any part of the inner pot.

In addition, as preheating is omitted and the time required for the evenness is further shortened, Se at the end of the regular rice becomes faster than Ne at the end of the regular rice cooking.

(Embodiment) Next, an embodiment of the present invention will be described with reference to the accompanying drawings.

FIG. 1 shows a rice cooker to which the rice cooking method according to the present invention is applied, wherein 1 is a main body, 2 is a lid, 3 is an outer pot that constitutes the inner wall of the main body 1, and 4 is housed in the outer pot 3. Inner pot, 5 is outer pot 3
A heating plate elastically supported by the inner bottom of the inner pan and press-contacting the outer surface of the bottom of the inner pan 4, a heater 6 annularly embedded in the heating plate 5, and 7 a temperature sensor such as a thermistor press-contacting the outer surface of the bottom of the inner pan 4. Then, it constitutes a part of the temperature detecting means 11 of the control device 10 described later. The heater 6 is controlled by the controller 10 via the heater driving means 20 including a relay.

The control device 10 includes a microcomputer, and has a temperature detecting means 11, a clocking means 12, and a detected temperature storing means 13.
A set value storage means 14, a rice cooking capacity determination means 15,
It is composed of a rice cooking capacity re-determining means 16 and a power control means 17.

The temperature detecting means 11 detects the temperature of the inner pot 4, that is, the temperature of the cooking material in the inner pot 4 by the temperature sensor 7.
The time measuring means 12 includes a mode timer for measuring the elapsed time of each mode operation, a power supply timer for measuring the power supply time or power supply stop time to the heater 6, a capacity determination timer, a capacity redetermination timer, and the like. The detection temperature storage means 13 stores the detection temperature detected by the temperature detection means 11 in a memory (RA
M). The set value storage means 14 stores in the memory (ROM) the energization rate to the heater 6, the start reference temperature at the time of the rice cooking capacity determination or the re-determination, the determination reference temperature, the determination reference time, and the like.

The cooked rice capacity determining means 15 determines the cooked rice capacity by comparing the detection temperature detected by the temperature detecting means 11 with the determination reference temperature at a predetermined determination reference time after reaching the predetermined start reference temperature,
A heating pattern is set according to the capacity.

The rice cooking capacity re-determining means 16 re-determines the rice cooking capacity by comparing the detection temperature of the temperature detecting means 11 and the determination reference temperature at a predetermined determination reference time after reaching the predetermined start reference temperature, and depending on the relevant capacity. Set the corrected heating pattern.

The power control means 17 drives the heater at the energization rate stored in the set value storage means 14 or the energization rate set according to the rice cooking capacity determined by the rice cooking capacity determination means 15 or the rice cooking capacity redetermination means 16. Heater 6 via means 20
Power on and off.

In the rice cooker having the above configuration, the control device 1
0 CPU central processing unit (CP
By executing the program stored in the memory (ROM) by U), the respective means are operated to perform the preheating, the middle mode, the power control I, the power control II, and the Murashi mode operations. It has become.

) Preheating mode That is, when a rice cooking switch (not shown) is pressed or the rice cooking timer times out, the time measuring means 12 starts the time measurement, and at the same time, the temperature detecting means 11 detects the temperature of the inner pot 4. Then, in the case of normal rice cooking, the power control means 17 starts energizing the heater 6 at a predetermined energization rate to heat the inner pot 4, and based on the temperature detected by the temperature detecting means 11, the water temperature is kept for a predetermined time. The preheating mode is maintained to maintain the temperature of 2 to allow the white rice to absorb enough water, but this preheating mode is omitted for small-scale rapid rice cooking.

) Middle Bamba mode In small-scale rapid rice cooking, when energization to the heater 6 is started,
Immediately shifts to the mid-battle mode.

That is, as shown in FIG. 2a, in step 50, the power control means 17 starts energizing the heater 6 at a duty ratio of 10/15, and in step 51, the cooked rice capacity is determined. Then, in step 52, when the detected temperature O reaches the intermediate end temperature of 98 ° C., the process shifts to the next power control mode I.

Cooking Rice Capacity Discrimination Routine As shown in FIG. 3, the rice cooking capacity discrimination routine returns if the detected temperature O is lower than the start reference temperature of 50 ° C. in step 501, and if it is 50 ° C., returns to step 502.
Set the timer for capacity determination with (Htm = 0), and step 50
In step 3, the heating pattern PT is “A”.

Further, if the detected temperature O exceeds 50 ° C. in step 501, capacity determination is started in step 504 and subsequent steps.

The meaning of the heating pattern PT in FIG. 4 is as follows.

A: White rice 2 to 3 B: White rice 4 to 5 c: White rice 6 to 7 In step 504, it is determined whether the count value Htm of the capacity determination timer has exceeded 320 seconds which is the first determination reference time. judge. Here, if 320 seconds have not elapsed, the process returns through step 507, and if 320 seconds have elapsed, the detected temperature O and the discrimination reference temperature of 97 ° C. are determined in step 505.
Compare with. If the detected temperature O is 97 ° C or higher,
Keep "A" as it is and return. If the detected temperature O is less than 97 ° C., it is determined that the rice is 2 to 3 go and the heating pattern PT is set to “B” in step 506.
Control goes to step 507.

At step 507, the count value H of the capacity determination timer
If tm has not passed the second determination reference time of 530 seconds, the process returns, and if 530 seconds has passed, step 508.
Then, the detected temperature O is compared with the discrimination reference temperature of 98 ° C.
If the detected temperature O is 98 ° C. or higher, “B” is maintained and the process returns, and if it is lower than 98 ° C., step 50
After setting the heating pattern PT to "C" in 9, the process returns.

) Power control I mode In step 100 shown in FIG. 2a, the heating pattern PT set according to the discriminating capacity in the rice cooking capacity discriminating routine is discriminated. And steps 110, 120, 1
At 30, power control is performed at a preset duty ratio for each heating pattern PT.

That is, when the heating pattern PT is “A”, the heater 6 is energized at a duty ratio of 18/30 in step 110, and if the detected temperature O is less than the cooked temperature of 118 ° C. in step 111, the step is performed. At 112, the rice cooking capacity is re-determined. Then, in step 113, the next mode transition flag TF set in the rice cooking capacity re-determination routine.
If is not "ON", this mode is continued, and if it is "ON", it shifts to the next mode. If the detected temperature O is 118 ° C. or higher in step 111, the process moves to the next mode.

Next, when the heating pattern PT is "B", the duty factor is 2
It is 2/30 and is the same as the flow of the “A” pattern except that the cooking temperature is 121 ° C., and thus the description thereof will be omitted.

When the heating pattern PT is "C", the duty ratio is 2
7/30, the cooking temperature is 121 ° C., and the power control is performed in a flow that does not re-determine the cooking capacity.

Rice Cooking Capacity Re-determination Routine As shown in FIG. 4, the rice cooking capacity re-determination routine returns if the detected temperature O is below the starting reference temperature of 98 ° C., and if it is 98 ° C., returns to step 602.
Set the capacity re-determination timer with (Ftm = 0), and step 6
In 03, the next mode transition flag TF is set to “OFF”, and in step 604, the correction heating pattern PT * is set to “I”. If the detected temperature O exceeds 98 ° C. in step 601, the capacity re-determination is started in step 605.

The correction heating pattern PT * has the following meaning.

I: Foreign matter (state in which foreign matter such as rice grains exists between the inner pot 4 and the heating plate 5) II: 2 to 3 cases III: 4 to 6 cases In step 605, the count value Ftm of the capacity redetermination timer Ftm
Determines whether 120 seconds which is the first determination reference time has elapsed. Here, if 120 seconds have not passed,
If the process returns after step 609 and 120 seconds have elapsed, the detected temperature O is compared with 110 ° C. which is the determination reference temperature in step 606. If the detected temperature O is 110 ° C. or higher, “I” is maintained and the process returns. Also,
If the detected temperature O is less than 110 ° C., the next mode transition flag TF is set to “OFF” in step 607, and step 6
After setting the correction heating pattern PT * to "II" at 08, the process returns.

In step 609, the process returns if the count value Ftm of the capacity re-determination timer has not passed 240 seconds which is the second determination reference time, and if 240 seconds has passed, step 6
At 10, the detected temperature O is compared with the discrimination reference temperature of 97 ° C. If the detected temperature O is 97 ° C. or higher, “II” is maintained as it is, and if the temperature is lower than 97 ° C., the next mode transition fracture TF is turned “ON” in step 611, and the correction heating pattern PT is set in step 612. After setting * to "III", return.

) Power control II mode In step 200 shown in FIG. 2b, the correction heating pattern PT * reset according to the re-determined capacity in the rice cooking capacity re-determined routine is determined. And step 21
At 0, 220, and 230, power control is performed at a preset duty ratio for each corrected heating pattern.

That is, when the correction heating pattern PT * is "I",
In step 210, the heater 6 is energized at a duty ratio of 22/30, and in step 211, this mode is continued until the detected temperature O reaches the cooked temperature of 130 ° C. or higher.

Further, when the correction heating pattern PT * is "II" or "III", the energization rate is 20/30 or 24/30, and the cooking temperature is 118 ° C or 121 ° C, respectively. Since the flow is the same as that of the “pattern”, the description is omitted.

On the other hand, in the power control I mode, the heating pattern P
When T is "C", the correction heating pattern PT * has the same flow as "III" in this mode, but the cooking temperature is the same as in the power control I mode, and normally this mode is passed. Then, it shifts to the next mode, Murashi mode.

) Murashi mode When the power control II mode ends, steps 310 and 32 are performed.
At 0 and 330, the heater 6 is controlled to be turned on and off for each correction heating pattern PT *, and the unevenness mode is entered.

If the corrected heating pattern PT * is "I", step 3
At 10 the heater 6 is turned off and at the same time the energization timer is set. At step 311, the count value tm of the energization timer is set to 6
Keep off until minutes pass. After 6 minutes, the heater 6 is turned on in step 312 and the energization timer is reset at the same time. In step 313, the energization timer is kept on until the count value tm of the energization timer exceeds 5 seconds.

Similarly, in steps 314 and 315, the heater 6 is turned off for 1 minute and 20 seconds, in steps 316 and 317, the heater 6 is turned on for 5 seconds, and in steps 318 and 319, 5 minutes and 3 seconds.
The heater 6 is turned off for 0 seconds to end the muramura mode.

As a result, the total unevenness time when the correction heating pattern PT * is "I" is 13 minutes.

Next, when the correction heating pattern PT * is "II", the first
The second and third ON states are both 0 seconds, and the second and third OFF states are 1 minute 25 seconds and 2 minutes 3 minutes, respectively.
The flow is the same except that the total blurring time is 5 seconds and 10 minutes, and the description thereof is omitted.

Further, when the correction heating pattern PT * is "III", the first ON state is 0 seconds, and the second OFF state is 1 minute 2
The flow is the same as that of the pattern "I" except that it is 5 seconds, and the description thereof is omitted.

In this way, the total steaming time in the steaming mode is 10 minutes for small cooking capacity and 13 minutes for medium and large cooking capacity, and the time proportional to the cooking capacity is secured. This is because when the amount is small, the temperature in the inner pot 4 of the cooked rice is small, and the gelatinization is performed quickly and uniformly. On the other hand, in the case of a large amount, the temperature in the inner pan 4 of the cooked rice varies, and it is necessary to take a sufficient time to make any part alpha.

In the conventional rice-cooking method, the total steaming time is set to a fixed value according to the case of a large amount, and when cooking a small amount of rice, you have to wait a fixed time even if the steaming has already finished. However, in the present embodiment, since the spotty time is set according to the rice cooking capacity, the spotty time is shortened and the waiting time is eliminated when the amount is small.

Next, the small-scale rapid rice cooking operation performed according to the above flow chart will be described in detail for each state in which the rice cooking capacity is small, medium and large, and the state of foreign matter. Small amount When small amount (2 ~ 3 go), if "small amount rapid" is properly selected by the menu switch, etc., the preheating mode is omitted, and the intermediate heating mode is immediately entered.
5, ie, the rice is heated to a boiling temperature of 98 ° C. with a power lower than that of normal rice cooking (30/30) (steps 50 to 53). As a result, as shown by the solid line in FIG. 6, the temperature rises more slowly than in normal rice cooking, so that the rice in the inner pan 4 is cooked and pasteurized while sufficiently absorbing water.

In this middle-batch mode, capacity determination is performed (step 51), but in this case, the heating pattern PT is set to "A".

When the power control I mode is entered, the heating pattern PT = "A"
The rice is cooked at 110/30 at a heating rate of 118 ° C. at an energization rate of 18/30. In this power control I mode, the rice cooking capacity is re-determined (step 1
12) is performed, but if it is correctly determined in the previous rice cooking capacity determination (step 52), the corrected heating pattern PT * is set to "II".

Therefore, in the next power control II mode, the duty ratio 20/30 according to the corrected heating pattern PT * = “II” is set (step 220), but the cooked temperature is controlled by the power control I.
Since it is the same 118 ° C as the mode (step 221),
It goes through this mode and enters Murashi mode.

In the spotty mode (steps 320 to 329), the total spotty time is 10 minutes, which is reduced by 3 minutes from the total spotty time of 13 minutes in the medium and large amount spotty modes (steps 330 to 339). This is because the rice cooking capacity is small and there is little variation in the temperature of the rice cooker 4 inside the cooked rice in the power control I mode. This is because it is possible to spread the time.

Medium amount, large amount Even if it is medium amount (4-5 go) or large amount (6-8 go), if "small amount rapid" is mistakenly selected, the preheating mode is omitted as in the case of the small amount. However, in the mid-basket mode, the heating rate is 22/30 for the medium amount and 27/30 for the large amount. , It never becomes hard rice.

In the capacity determination in the middle-batch mode, especially in the case of cooked rice, since water containing broth, soy sauce, and salt is used, the capacity is determined to be smaller than the actual capacity, and heating is insufficient in the next power control I mode. Sometimes.

However, in the present embodiment, the rice cooking capacity is re-determined in the power control I mode (steps 112 and 122) and the correction heating pattern PT * is set, and the power control II mode is properly set based on the correction heating pattern PT *. Since it is heated, it does not cause insufficient heating or insufficient cooking.

For example, even though a large amount of cooked rice is determined to be a small amount or a medium amount, the heating pattern PT is set to "A" or "B", and is heated at a low duty ratio in the power control I mode (step 110). , 120), the rice cooking capacity is redetermined (steps 112, 122), the correct heating pattern PT * is set to "III", and the next mode shift flag TF is turned "ON" (step 112, 122). Because of step 611), it immediately shifts to the power control II mode, is heated at a new high duty ratio (step 230), and is cooked up.

In addition, even if it is determined to be a small amount even if it is a medium amount, it is correctly determined to be a medium amount in the rice cooking capacity re-determination (step 112) and is heated at a new high duty ratio in the power control II mode. (Step 230) Cooked.

Foreign matter When foreign matter such as rice grains is present between the heating plate 5 and the inner pan 4, the temperature sensor 7 protrudes from the heating plate 5 by the gap between the heating plate 5 and the inner pan 4 and the inner pan 4 Will be pressed against. For this reason, if the temperature sensor 7 is heated while the foreign matter is present, the temperature sensor 7 not only detects the temperature of the inner pot 4 through the pressure contact surface of the upper surface thereof, but also discards the heat of the heating plate 5 from the side surface.
The detected temperature is higher than the actual temperature of the inner pot 4, and the temperature rise gradient becomes large.

Therefore, capacity determination in the mid-battle mode (step 52)
Then, the heating pattern PT is set to "A" and the power control I
In mode, it is heated at a low duty ratio (step 110)
Therefore, if it is left as it is, there will be insufficient cooking.

However, the foreign matter intervention is detected by the rice cooking capacity re-determination in the power control I mode (step 112), and the power control II
In the mode, it is heated at 130 ° C, which is a new high duty factor and higher cooking temperature than ordinary rice (step 210,
211), so it can be cooked up even if foreign matter is present.

(Effects of the Invention) As is clear from the above description, according to the present invention, even if preheating is omitted, cooking is performed while sufficiently absorbing water with low electric power, and even if the even time is shortened, a small amount can be obtained. If there is little variation in the temperature inside the inner pot, and the alpha conversion is sufficiently performed, soft and delicious rice will be cooked. In addition, the preheating is omitted and the time required for the spotting is shortened, so that the rice can be cooked faster than normal rice.

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram of a rice cooker to which the rice cooking method according to the present invention is applied, FIGS. 2a and 2b are flow charts for quick small-scale rice cooking, FIG. 3 is a flow chart for a rice cooking capacity determination routine, and FIG. 4 is rice cooking. FIG. 5 is a flow chart of the capacity re-determination routine, and FIG. 5 is a diagram showing temperature changes and power changes during rice cooking. 4 ... Inner pot, 5 ... Heating plate, 6 ... Heater.

Claims (1)

[Claims] 1. A small-scale rapid rice cooking method in which rice is cooked by heating an inner pot through a heating plate while controlling electric power to a heater, and heating is performed with low electric power without performing preheating, and as the rice cooking capacity is smaller. A rapid small-scale rice cooking method characterized by shortening the time required to make a spot.