JPH0657189B2 - How to cook rice separately - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of use) The present invention relates to a method for cooking rice separately by a rice cooker, a rice cooker, and the like.

(Prior Art) Conventionally, for example, in a rice cooker with a built-in microcomputer, a power control mode is provided according to the type of rice such as white rice, cooked rice, rice, brown rice, porridge, pilaf, etc. If you select with a switch etc., you can cook differently according to the type of rice.

(Problems to be solved by the invention) However, in this method of cooking rice separately, the menu switch must be operated each time, which is complicated. In addition, there is a possibility that an incorrect selection may occur. For example, if rice cooked with a flow of white rice is cooked, the heating power is weak. Therefore, only the bottom part can be cooked and the top part cannot be cooked, resulting in unsatisfied cooked rice.

The present invention has been made in view of such problems, and an object of the present invention is to provide a cooked rice cooking method that can automatically determine the type of cooked rice and cook differently.

(Means for solving the problem) Since ingredients such as boiled soup, salt, soy sauce or beans are used for cooked rice and rice, convection of water in the inner pot is not smoothly performed and the temperature rise at the bottom part. Tends to be faster.

As a result, the temperature detected by the temperature detecting means provided in pressure contact with the outer surface of the bottom of the inner pot becomes larger as the amount increases or the simmered juice is changed, if B is a change curve of the detected temperature when the amount is small. The darker or the less the amount is, the larger the rising gradient becomes as in B → A. This is the reverse of the general tendency that in the case of cooked white rice, the temperature increase slows as the amount increases, and the gradient decreases as in B → D → E → F.

The present invention uses the characteristics of cooked rice as described above to distinguish between cooked rice and cooked rice, and the temperature detection means provided in pressure contact with the outer wall surface of the inner pot has a predetermined start reference temperature. The temperature detected at the discrimination reference after a lapse of a certain time from the detection is compared with the preset discrimination reference temperature, and the higher the detected temperature is than the discrimination reference temperature, the more capacity the cooked rice has. It is determined that the amount is large, and that the lower the detected temperature is, the larger the capacity of the cooked rice cooked with white rice is, and the electric power to the heater is controlled according to the type of the rice.

The determination reference temperature can be set between the temperature change curves obtained by previously obtaining temperature change curves for each capacity for the cooked rice and the cooked rice to be distinguished.

For example, as shown in FIG. 6, medium and small amount of cooked rice are A and B, small amount of medium rice cooked, medium amount 1, medium amount 2 and full amount are B, D, E and F, respectively. Obtain the temperature change curve. Then, a point P located between the curve A and the curve B at the first discrimination reference time t ₁ after Δt ₁ hour from the discrimination start reference time ts.
The temperature O _{1 1} and the first determination reference temperature, △ t ₂ hours at the second determination reference time t ₂ after the temperature O ₂ points P ₂ located between the curves B and D a second determination reference temperature Then, similarly, the third discrimination reference temperature O ₃ and the fourth discrimination reference temperature O ₄ may be similarly set.

(Operation) When electric power is supplied to the heater to start cooking rice, as shown in FIG. 6, the temperature detected by the temperature detecting means does not get wet with water etc. in the temperature sensor of the temperature detecting means and operates normally. For example, it rises almost linearly with a gradient according to the cooking capacity.

The detection temperature O is compared with the first determination reference temperature O ₁ at the first determination reference time t ₁ after Δt ₁ hour after the temperature detection means detects the start reference temperature Os, and the detected temperature O is the first determination reference. Temperature O
If it is ₁ or more, it means that the temperature has risen along the curve A, so that it is determined that the amount of cooking is medium. Further, if the detected temperature O is less than the first determination reference temperature O ₁ , the temperature has risen along any of the curves B to F, but it is decided that the temperature is tentatively along the curve B and the cooking amount is small. Then, the process proceeds to the determination at the next second determination reference time t ₂ .

The second compares the detected temperature O and the second determination reference temperature O ₂ at determination reference time t _2, the detected temperature O is equal second determination reference temperature O ₂ or more, is obtained by the temperature rises along the curve B Therefore, it is determined that the cooking amount is small according to the determination result of the previous time. If the detected temperature O is lower than the second determination reference temperature O ₂ ,
For the time being, it is determined that the rice is cooked in the medium amount 1 along the curve D, and the process proceeds to the determination at the next third determination reference time t ₃ .

After that, the same operation is continued until the fourth discrimination reference time t ₄ , and it is determined that the cooked rice has a larger capacity as the detected temperature is higher than the discrimination reference temperature, and the lower the detection temperature is, the larger the cooked rice has a larger capacity. Finally, the type and capacity of rice are determined. The electric power to the heater is controlled according to the type and capacity of the rice thus discriminated, and proper heating is performed regardless of whether the rice is cooked or the rice is cooked, and the rice is cooked deliciously.

(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 water wetness detection means 15, a rice cooking capacity determination means 16, a rice cooking capacity redetermination means 17, and a power control means 18.

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 is a mode timer for measuring the elapsed time of each mode operation, an energization timer for measuring energization time or energization stop time to the heater 6, a water wetting detection timer, a capacity determination timer, a capacity redetermination timer. Including etc. The detected temperature storage means 13 stores the detected temperature detected by the temperature detection means 11 in a memory (RAM). Setting value storage means 1
Reference numeral 4 denotes a memory (RO) for the energization rate to the heater 6, the starting reference temperature at the time of determining or re-determining the rice cooking capacity, the determination reference temperature, the determination reference time, the starting reference temperature at the time of water wetness detection, the determination reference time, etc.
M).

The water wetting detection means 15 detects whether or not the upper surface of the temperature sensor 7 is wet. That is, when the inner pot 4 is set in the outer pot 3 while being wet with water, the temperature sensor 7 is also in a wet state, and the temperature is usually 60 to 90 ° C. from the start of energizing the heater 6 to boiling. In the range, the temperature stops rising or, on the contrary, decreases. Therefore, the temperature detected by the temperature detection means 11 is compared with the temperature detected immediately before that at each reference time set at a constant time interval after reaching the predetermined start reference temperature, and whether the temperature sensor 7 is wet or not. If there is water wet, rice cooking capacity determination means 1 to be described later
Change the judgment reference time of 6.

The cooked rice capacity determining means 16 determines the cooked rice capacity by comparing the temperature detected by the temperature detecting means 11 with the reference temperature at a predetermined reference time after reaching the predetermined start reference temperature, and heating according to the capacity. Set the pattern.

The rice cooking capacity re-determining means 17 re-determines the rice cooking capacity by comparing the detection temperature of the temperature detecting means 11 and the discrimination reference temperature at a predetermined discrimination reference time after reaching the predetermined start reference temperature, and depending on the relevant capacity. Set the corrected heating pattern.

The power control means 18 drives the heater with 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 16 or the rice cooking capacity redetermination means 17. The heater 6 is turned on and off via the means 20 to control the electric power.

In the rice cooker having the above configuration, the control device 1
0 CPU central processing unit (CP
U) executes the program stored in the memory (ROM) so that the above-mentioned respective means operate to perform the preheating, the intermediate tapping, the power control I, the power control II, and the Murashi mode operations. Has become.

i) 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 step 10, the power control means 18 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 at a predetermined temperature for a certain time. Keep it in the preheat mode to allow the white rice to absorb enough water.

ii) Middle Pappa mode When a signal from the timekeeping means 12 detects that a certain period of time has elapsed, it shifts to the middle pappa mode.

That is, as shown in FIG. 2a, in step 50, the electric power control means 18 starts energizing the heater 6 at a predetermined energization rate, and in steps 51 and 52, water wetness detection and rice cooking capacity determination are performed, respectively. Then, in step 53, when the detected temperature O reaches the middle end temperature of 98 ° C., the process shifts to the next power control mode I.

Water Wetting Detection Routine As shown in FIG. 3, the water wetting detection routine returns if the detected temperature O is less than the starting reference temperature of 50 ° C. in step 401, and if it is 50 ° C., wets in step 402. The determination WD is set to “DRY” and the water wetting determination timer is set in step 403 (Wtm = 0),
In step 404, the current detected temperature O is set as the judgment reference temperature O _0.
And

If the detected temperature O exceeds 50 ° C. in step 401, the water wetting determination is started, and step 405
To determine whether the water wetting determination WD is "WET",
If it is "WET", the process returns. If it is not "WET", the count value Wtm of the water wetting determination timer is determined in step 406.
Determines whether or not 15 seconds, which is the determination reference time, has elapsed. If 15 seconds have not passed, return
If 15 seconds have elapsed, the detected temperature O is compared with the judgment reference temperature O _{0 in} step 407.

As a result, if the detected temperature O is less than the determination reference temperature O ₀ , it is determined that the upper surface of the temperature sensor 7 is wet, and the wetness determination WD is set to “WET”. After resetting (Wtm = 0), the judgment reference temperature O ₀ is replaced with the detection temperature O at the judgment in step 404 to initialize the data. If the detected temperature O is equal to or higher than the determination reference temperature O ₀ , it means that it is in a dry state, so that the water wetting determination WD is maintained at “DRY” and the step 403,
At 404, data initialization is performed.

Cooking Rice Capacity Determination Routine As shown in FIG. 4, the rice cooking capacity determination routine returns if the detected temperature O is less than the starting reference temperature of 50 ° C. in step 501, and returns to 50 ° C. in step 502.
In step 503, the capacity determination timer is set (Htm = 0) and the heating pattern PT is set to "A".

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

Incidentally, steps 504, 507, 510, 51 in FIG.
The numerical values in the upper row of 3,516 indicate that the water wetting determination WD is “D
When “RY” is set, the numerical value in the lower row indicates that the water wetting determination WD is “WE
T "is shown. The meaning of the heating pattern PT is as follows.

A: Medium amount of cooked rice (4 to 6 go) B: Small amount of cooked rice (2 to 3 go) C: Dummy D: Medium amount of white rice 1 (4 to 5 go) E : Medium amount of white rice 2 (6 to 7 go) F: Full amount of white rice (8 to 10 go) Hereinafter, the case where the water wetting determination WD is "DRY" will be described.

In step 504, it is determined whether the count value Htm of the capacity determination timer has passed 230 seconds which is the first determination reference time. Here, if 230 seconds have not elapsed, the process returns through steps 507, 510, 513, 516,
If 230 seconds have elapsed, the detected temperature O is compared with the discrimination reference temperature of 97 ° C. in step 505. If the detected temperature O is 97 ° C. or higher, “A” is maintained and the process returns. If the detected temperature O is less than 97 ° C., it is determined that the rice is cooked (rice) or the rice is 2-3 steps.
After setting the heating pattern PT to “B” at 06, step 5
Move to 07.

At step 507, the count value H of the capacity determination timer
If tm has not passed the second discrimination reference time of 300 seconds, the flow returns through steps 510, 513, 516, and if 300 seconds has passed, at step 508 the detected temperature O and the discrimination reference temperature of 98 ° C. Compare with. If the detected temperature O is 98 ° C. or higher, “B” is maintained as it is, and if the temperature is lower than 98 ° C., the heating pattern PT is set to “C” in step 509, and then the process proceeds to step 510.

In step 510, the count value H of the capacity determination timer
If tm has not passed the second discrimination reference time of 300 seconds, the process returns through steps 513 and 516 to return 300
If the second has elapsed, the detected temperature O is compared with the discrimination reference temperature of 98 ° C. in step 511. If the detected temperature O is 98 ° C. or higher, “C” is maintained and the process returns. If the detected temperature O is lower than 98 ° C., the heating pattern PT is set to “D” in step 512 assuming that the rice is 4 to 5 go. After that, the process proceeds to step 513.

In step 513, the count value H of the capacity determination timer
If tm has not passed the third determination reference time of 350 seconds, the process returns through step 516, and if 350 seconds has passed, the detected temperature O is compared with the determination reference temperature of 98 ° C. in step 514. If the detected temperature O is 98 ° C or higher, “D” is maintained as it is and the process returns.
If it is less than, it is assumed that it is 6 to 7 grains of white rice and step 5
In step 15, the heating pattern PT is set to "E" and step 516 is performed.
Move to.

In step 516, the count value H of the capacity determination timer
If tm has not passed the fourth determination reference time of 395 seconds, the process returns, and if 395 seconds has passed, step 517.
The detected temperature O is compared with the capacity discrimination reference temperature of 98 ° C. If the detected temperature tp is 98 ° C. or higher, “E” is maintained and the process returns. If the detected temperature tp is lower than 98 ° C., the heating pattern PT is set to “F” in step 518 assuming that the rice is 8 to 10 go. And then return.

By the way, when the water wetting determination WD is “WET”, the determination reference time in each of the determinations in steps 504, 507, 510, 513, 516 is a lower numerical value, that is, a time later than the “DRY” determination reference. .

iii) Electric 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, 140, 150 and 160, power control is performed for each heating pattern PT at a preset duty ratio.

That is, when the heating pattern PT is “A”, the heater 6 is energized at a duty ratio of 20/30 in step 110, and if the detected temperature O is less than 110 ° C. which is the cooked temperature 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. Further, if the detected temperature O is 110 ° C. or higher in step 111, the mode is shifted to the next mode.

Next, when the heating pattern PT is "B", the duty factor is 1
Except for 2/30, the flow is the same as the flow of the above-mentioned “A” pattern, and the description is omitted.

When the heating pattern PT is "C" to "F", the energization rates are 18/30, 17/30, 22/30,
22/30, cooked temperature is 118 ℃, 120 respectively
The electric power is controlled in the flow of temperatures of ℃, 122 ℃ and 122 ℃, and the rice cooking capacity is not redetermined.

Rice Cooking Capacity Re-determination Routine As shown in FIG. 5, 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.
The capacity re-determination timer is set at (Ftm = 0), the next mode transition flag TF is set to "OFF" at step 603, and the correction heating pattern PT * is set to "I" at step 604. 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: Cooked rice (rice) or a small amount of white rice (2 to 3 go) III: Medium quantity of cooked rice ( 4 to 6) In step 605, the count value Ftm of the capacity re-determination timer
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. When 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 and the process returns. If it is lower than 97 ° C., the next mode transition flag TF is turned “ON” in step 611, and the correction heating pattern PT is set in step 612. After setting * to "III", return.

iv) 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, 230, 240, 250, 260, power control is performed at a preset duty ratio for each correction 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.

In addition, the correction heating pattern PT * is "II", "III",
When "D", "E", and "F", the duty factor is
12/30, 20/30, 17/30, 20/30, 2
It is 0/30 and the cooking temperature is 118 ℃, 118 ℃,
"I" except for 120 ℃, 122 ℃ and 122 ℃
Since it is the same as the flow 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 corrected heating pattern PT * has the same flow as III in this mode, but the cooked temperature is the same as in the power control I mode, and this mode is normally passed through The mode shifts to Murashi mode.

v) Murashi mode When the power control II mode is finished, steps 310 and 32 are performed.
At 0, 330, 340, 350, 360, 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 corrected 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.
It is 5 seconds, and the flow is the same except that the total unevenness time is 10 minutes, and a description thereof will be omitted.

Further, when the correction heating pattern PT * is III, the flow is the same except that the first OFF state is 5 minutes and 30 seconds and the first ON state is 35 seconds, and the description thereof is omitted.

When the correction heating pattern PT * is "D", "E", "F", the flow is the same as that of the pattern "I", 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 pot 4 of 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 rice cooking operation performed according to the above flow chart is further performed for small amounts of medium rice, medium amount, small amounts of rice cooked, medium amount 1, medium amount 2, full amount, and the case where foreign matter is present. This will be specifically described.

Small or medium amount of rice cooked When the rice cooker switch is pressed or the rice cooker timer times out, the preheat mode (step 10) is followed by the middle pappa mode (steps 50 to 53).

In this middle-upper mode, water wetting is detected (step 51), and if there is water wetting, the determination reference time in the capacity determination (step 52) is changed. Therefore, the capacity determination is appropriate regardless of water wetting. To be done.

When the cooking amount is small, it is determined that the cooking amount is small and the heating pattern PT is set to "B". In addition, when the amount of cooked rice is medium and the liquid is rich broth or ingredients are few,
It is determined that the amount is medium and the heating pattern PT is set to "A".

However, when the medium amount is a light boiled juice or a large amount of ingredients, the amount is judged to be small and the heating pattern may be set to “B”. It is considered that this is because lightly boiled broth shows the same tendency as boiled rice, and that with many ingredients has a small temperature rise gradient corresponding to a large amount of rice.

As a result, in the power control I mode, a small amount of electricity is set to 12/30 (step 120), and a medium amount of thick broth or a small amount of juice is set to 20/30 (step 110). Can be cooked. In this power control I mode, the rice cooking capacity is re-determined (step 11
2, 122) is performed, but a small amount or medium amount of thick broth or a small amount of ingredients has been correctly determined in the previous cooking rice capacity determination (step 52), and therefore is correct in re-determination. The corrected heating pattern PT * is set to “II” for small amounts, and to “III” for medium amount and thick broth or those with less ingredients. And
In the power control II mode, each is heated at the same duty ratio (steps 220 and 230) and heated to a higher cooking temperature (steps 221 and 231), and then the Murashi mode is entered.

On the other hand, a medium amount of lightly boiled juice or a large amount of ingredients has a duty ratio of 12/30 when the amount is small in the power control I mode.
Since (step 120) is set, heating becomes insufficient. However, in this embodiment, the rice cooking capacity is re-determined in the power control I mode (step 122), the correction heating pattern PT * is set to “III”, and a new high duty ratio of 20/30 is set in the power control II mode. Since it is properly heated (step 230), it is sufficiently cooked and enters the Murashi mode.

In the Murashi mode, the small amount has a total mura time of 10 minutes, and the medium amount of the Murashi mode (steps 330 to 33).
It is 3 minutes shorter than the total time of 13 minutes in 9). 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.

Small amount, medium amount 1, medium amount 2, full amount of white rice cooked In the case of white rice cooked, the capacity is determined more accurately in the middle pappa mode (step 52) than the cooked rice, and the heating pattern is small. Is set to "B", medium amount 1 is set to "D", medium amount 2 is set to "E", and full amount is set to "F".

A small amount of current is 12 / in the power control I mode.
It is heated at 30 (step 120) and subjected to rice rice capacity re-determination (step 122). This is because a small amount may be erroneously determined by the capacity determination (memory 52) because convection in the inner pot 4 is not smooth. Then, as a result of the re-determination, when it is determined that the correction heating pattern PT * is a small amount and is correctly set to "II",
In the power control II mode (steps 220 and 221), it is heated at the same duty ratio of 12/30 and cooked up to 118 ° C., and in the unevenness mode (steps 320 to 329), it is unevenly distributed for a short time.

The medium amount 1 is the power control I mode (step 140.
141), heating is performed at a duty ratio of 17/30, and the same duty ratio of 17/30 is set in the power control II mode (steps 240 and 241). Mode (step 340
~ 349), it is unevenly distributed over a longer time than a small amount.

Similarly, the medium amount 2 and the full amount are heated at the duty ratios 22/30 and 27/30 in the power control I mode (steps 150 and 151, steps 160 and 161, respectively), and the power control II mode (step 250, 251, steps 260, 261) are passed through, and unevenness is made in the unevenness mode (steps 350 to 359, steps 360 to 369).

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, the capacity determination in the middle pappa 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)
Because of this, the rice will not be cooked as it is.

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, it is possible to distinguish between cooked rice and cooked rice and cook with the optimum heating power according to the type, so cooked rice or cooked rice is delicious. Cook up. Further, since it is not necessary to select the type of rice in advance by using the menu switch or the like, the operation is simple and there is an effect that the selection error does not occur.

[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 rapid small-scale rice cooking, FIG. 3 is a flow chart of a water-wetting detection routine, and FIG. 4 is rice cooking. FIG. 5 is a flow chart of a capacity determination routine, FIG. 5 is a flow chart of a rice cooking capacity re-determination routine, and FIG. 6 is a diagram showing a temperature change at the time of determination. 4 ...... inner bowl, 6 ...... heater 11 ...... temperature detecting means, 16 ...... cooking capacity discriminating unit, 18 ...... power control means Os ...... start reference _{temperature, t 1, t 2, t} 3, t 4 ... time ... discrimination _{standard, O 1, O 1, O} 3, O 4 ...... determination reference temperature.

Claims (1)

[Claims] 1. A detection temperature detected at a discrimination reference after a lapse of a certain time after a predetermined start reference temperature is detected by a temperature detecting means provided in pressure contact with an outer wall surface of an inner pot, and the temperature is preset. By comparing with the discrimination reference temperature, it is determined that the higher the detected temperature is higher than the discrimination reference temperature, the larger the cooked rice has, and the lower the detected temperature is, the larger the cooked rice has the larger capacity. A cooked rice cooking method characterized in that the electric power to the heater is controlled according to the type.