JPH0675536B2 - How to cook rice in a rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a heating method for obtaining delicious cooked rice without burning in rice cooked by a rice cooker.

[Prior Art] Rice cookers, which heat and cook rice using electric power, have become widespread nationwide and have become an indispensable appliance in the kitchen of each household. For that reason, the enthusiasm of each manufacturer in the technological development is wonderful, and it literally takes on a step-by-step appearance.

The biggest aim of development is how to cook rice into delicious rice, and for that reason, continuous development efforts are being made in every detail. Especially recently, in order to improve the taste of cooked rice, not only heating the inner kettle for storing rice from below,
It is said that the method of heating evenly from the top is effective, and the output of the lid heater, which was used mainly only for heat insulation in the past, was strengthened, and the rice cooking method of using the lid heater from above to cook rice was adopted. There is. Therefore, the output of the lid heater has been increased from 10 watts in the past to 60 to 80 watts recently.

Fig. 2 is a sectional view of the rice cooker, in which 1 is an outer case and 2
Is a lid, 3 is an inner kettle, 4 is a bottom heater, 5 is a lid heater, 6 is a body heater, 7 is a radiator plate, 8 is an inner lid, 9 is rice, and 10 is water.

FIG. 3 is a heating curve in the case of cooking cooked rice using the above-mentioned cooker, and shows the time transition of cooked rice temperature. First, a predetermined amount of rice and water are stored in the inner kettle 3, and when the switch is turned on at the point O, the bottom heater 4 and the lid heater 5 are turned on, and the rice and water are heated from the lower part and the upper part. The temperature of the rice and water in the inner kettle 3 rises in response to the heating, and when it reaches point P, it begins to boil. During boiling, the temperature of cooked rice maintains a boiling point of 100 ° C, but when rice cooks and the water that evaporates at point Q disappears, the temperature of cooked rice rises sharply as shown in the figure. The thermistor arranged in contact with the bottom of the inner kettle detects this rising temperature at the R point of 130 ° C., and sets the output of the bottom heater 4 to almost zero to enter the uneven state. In the purging process, the temperature of the cooked rice is lowered because the heater hardly acts. Therefore, in order to prevent the cooked rice temperature from dropping, when the cooked rice temperature drops to the point S, the thermistor operates, and the bottom heater 4 is turned on again for a predetermined time t1 to raise the cooked rice temperature. In this way, so-called cooking is performed twice in the conventional purging process.

All the above rice cooking processes are incorporated in the rice cooking control program in the controller, and the above operation is automatically performed by the rice cooker user pressing the start button, and the cooked rice is kept warm. It will be provided.

[Problems to be Solved by the Invention] When the rice is cooked twice in the uneven distribution process, since the heating is performed only from the bottom by the bottom heater 4, the temperature of cooked rice in the upper part of the inner kettle tends to decrease. . If it is attempted to heat up to the top to prevent this, uniform heating is difficult because the bottom is strongly heated and charring occurs, which has been a further problem.

The present invention has been made to solve the above problems,
It is an object of the present invention to provide a heating method in which the temperature of cooked rice above and below in the inner kettle is made uniform and the occurrence of charring is prevented.

[Means for Solving the Problem] In order to achieve the above object, in the present invention, when the cooked rice of rice enters the process of steaming, the bottom heater is turned off and the lid heater is turned on for a predetermined time, and the lid heater is turned on. A heating method was adopted in which the bottom heater was turned on for a predetermined time when the temperature of the cooked rice during operation fell below a predetermined temperature. In the above heating method,
The operating time of the lid heater in the stripping process is longer than that of the bottom heater.

[Operation] Since the lid heater is used in the uneven heating process by the heating method in the uneven cleaning process, the cooked rice is heated evenly from the bottom to the upper part. Therefore, the temperature of the top of the cooked rice does not drop and the bottom of the cooked rice does not burn, and delicious cooked rice can be obtained.

Embodiment of the Invention FIG. 1 shows a heating curve which is an embodiment of the present invention. As shown in the figure, in the process of cooking cooked rice, the bottom heater 4 is turned off, the lid heater 5 is turned on for a predetermined time t2, and when the cooked rice temperature is below a predetermined temperature S, the bottom heater 4 is turned on for a predetermined time t2. Activate. The operating time t2 of the lid heater 5 and the operating time t3 of the bottom heater 4 should be appropriately selected depending on the amount of cooked rice and the amount of water added.
The operating time t2 of the lid heater 5 is set longer than the operating time t3 of the bottom heater 4.

[Advantages of the Invention] In the present invention, when cooking cooked rice with a rice cooker, the heating method in the purifying process is as follows. When the temperature drops below a predetermined temperature, the bottom heater is turned on for a predetermined time, and the operating time of the lid heater is set to be longer than the operating time of the bottom heater. , The phenomenon of charring at the bottom disappeared, and it became possible to obtain delicious cooked rice.

[Brief description of drawings]

FIG. 1 is a heating curve for cooked cooked rice according to an embodiment of the present invention, FIG. 2 is a partial sectional view of a cooker, and FIG. 3 is a heated curve for cooking conventional cooked rice. In the figure, 3 is an inner kettle, 4 is a bottom heater, and 5 is a lid heater. The same reference numerals in the drawings indicate the same or corresponding parts.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Hiroshi Nakamura 1728 Omaeda, Omaeda, Hanazono-cho, Osato-gun, Saitama 1 Mitsubishi Electric Home Equipment Co., Ltd. (72) Masakazu Kobayashi 1728 Omaeda, Hanazono-cho, Osato-gun 1 Within Mitsubishi Electric Home Equipment Co., Ltd. (56) Reference Japanese Unexamined Patent Publication No. Sho 63-82608 (JP, A) Actual exploitation Sho 56-122426 (JP, U)

Claims (1)

[Claims] 1. A bottom heater disposed below the inner kettle, a lid heater disposed above the inner kettle, means for detecting the temperature of an object to be heated, and heating amount control means for the heater. In a rice cooker equipped with a timer for controlling the operating time of the heater, the heating method in the spotting process when cooking rice is described as follows: the heating by the bottom heater is stopped and the lid heater is used by using the timer. After heating for a predetermined time, when the temperature detecting means detects that the cooked rice temperature has dropped to a predetermined temperature or lower, the bottom heater heats for a predetermined time, and the heating time by the lid heater becomes longer than the heating time by the bottom heater. The rice cooking method of the rice cooker characterized in that.