JPH07255591A - Electric rice cooker - Google Patents

Abstract

PURPOSE:To prevent cooking rice unevenly by making smaller the amount of heat set by a water absorption control means, when foreign rice is selected by a rice kind selection means, than it is when domestic rice is selected, while making greater the amount of heat set by a cook control means. CONSTITUTION:A selecting button 7 is operated to identify foreign rice using the identification means of a microcomputer. When a cooking button 6 is operated to cook rice, the conducting relay 18 of a first transistor 19 is turned on by the output of the microcomputer and a relay contact 14 is kept turned on to cause the overall rice-cooking heater 9 to carry current to heat a cooker, and a timer built in the microcomputer 15 is reset to start counting a predetermined time. When the temperature of rice to be cooked is raised and a cooker bottom sensor 16 detects a cooker temperature of 50 deg.C, the turn-on and-off of the relay contact 14 is controlled to make the amount of heat of the rice- cooking heater 9 smaller than it is when the absorption of water by domestic rice is controlled, and the temperature is kept around 50 deg.C to perform water absorbing action until the timer counts the predetermined time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention is applicable to domestic rice such as Koshihikari, America and China. The present invention relates to an electric rice cooker that cooks so-called blended rice in which foreign rice such as Thailand, domestic rice or American rice is mainly mixed with Chinese rice and Thai rice.

In the current electric rice cookers, a rice cooking method for domestic rice has been established, and in this rice cooking method, the amount of water added is changed according to the freshness of the rice. For example, if old rice has a low water content, the water content is high, and if it is new rice, the water content is high, so the water content is low so that when rice is cooked, the quality of the cooked rice will be almost the same. ing. Also, depending on the taste of the user, for example, when cooking "soft-cooked" rice, increase the amount of water to be "hard".
When cooking rice, the amount of water added is reduced.

As the prior art as shown in the former, Japanese Patent Laid-Open No.
As disclosed in Japanese Patent No. 336012, the purpose of this technique is to cook delicious and fresh new rice without fail, without adjusting the special water amount even when it is "new rice".

As described above, conventional rice cookers cook domestic rice with "soft" or "hard" rice according to preference, and it is the same kind of domestic rice and is delicious according to new rice and old rice. Focused on cooking, different types of "outside rice" (rices like those in the US, China and Thailand) and "blended rice" (domestic rice and outside rice, or rice mixed with different types of outside rice in a certain mixing ratio) ) The method of cooking rice was not studied at all.

However, with the recent increase in the import of rice from foreign countries, there is a tendency that Japanese consumers cannot eat only "domestic rice" in the future.

[0006] However, "outer rice" is significantly different in nature from "domestic rice", and the difference in water absorption is particularly remarkable. That is, when rice is heated up to 50 degrees as shown in FIG. 6, American rice or so-called blended rice taught by the Food Agency that mixes American rice with Chinese rice and Thai rice at a ratio of 6: 2: 2 is The water absorption rate is as high as 31.0 to 31.5%, for example, as compared with the case of only domestic rice (Koshihikari). Furthermore, the water absorption rate of Thai rice is 50 when heated to 80 degrees.
%, The water absorption rate of this Thai rice is about 64.9% when heated to 95 degrees. That is, in the state of being heated to near the boiling temperature, the water absorption rate of the US rice, the Chinese rice, and the Thai rice and the blended rice is 1% to 4% or more higher than that of the domestic rice.

[0007]

As described above, when the rice is heated, the water absorption rate of the outside rice and the blended rice is higher than that of the domestic rice near the boiling temperature. When heated with a high calorific value during cooking, the rice near the bottom of the pan is gelatinized and the convection effect of heat is stopped, and the rice at the top of the pan is not sufficiently heated and does not cook uniformly. there were. In addition, since the outside rice was originally hard, it was not sufficiently gelatinized during cooking and boiling, and when cooked like domestic rice, the core remained and the texture became poor.

In the present invention, domestic rice and foreign rice are selected, domestic rice and blended rice made by mixing domestic rice and foreign rice or different foreign rice are selected, and rice is cooked according to the rice species. The contents are selected and good rice is cooked.

[0009]

SUMMARY OF THE INVENTION The present invention comprises heating means for cooked rice, and water absorption control means for stopping or reducing heat generation of the cooked food for a predetermined time when the cooked food reaches a predetermined temperature. After the end of the predetermined time, the heating amount of the heating means is increased to raise the cooked food to a predetermined temperature, and the heating amount of the heating means is decreased when the cooked food reaches the predetermined temperature. Boiling maintenance control means, domestic rice, and foreign rice are selected. Domestic rice, domestic rice and foreign rice are mixed, or different types of mixed foreign rice are selected according to the rice type, and each rice type is selected. In addition, the above-mentioned water-absorption control means, cooking control means, and boiling-type maintenance control means are included in the selection of rice species, and when the selection of the above-mentioned rice-type selection means external rice or blended rice, domestic rice is selected. Water absorption control compared to Reduce the amount of heat generated by stage, is obtained by setting a large amount of heat generated by 炊上 up control means.

When the external rice or blended rice is selected by the rice type selecting means, the calorific value by the boiling maintaining control means is set to be smaller than that when domestic rice is selected.

Then, the heating means for the cooked rice, the water absorption control means for stopping or reducing the heat generation of the heating means for a predetermined time when the cooked food reaches a predetermined temperature, and the heating after the predetermined time is finished. Cooking control means for increasing the calorific value of the means to raise the cooked food to a predetermined temperature, boiling maintaining control means for decreasing the calorific value of the heating means when the cooked food reaches a predetermined temperature, and domestic rice And the foreign rice is selected. The domestic water and the blended rice in which the domestic rice and the foreign rice are mixed or the different kinds of foreign rice are mixed are selected according to the rice species, and the water absorption control means for each rice species is cooked. Control means, comprising a rice seed selection means for performing the operation of boiling maintenance control means, when the outside rice or blended rice is selected by the rice seed selection means, by the water absorption control means compared to the case of selecting domestic rice Water absorption time Long, it is obtained by set short 炊上 up time by 炊上 up control means.

[0012]

In the present invention, when the external rice or the blended rice is selected by the rice type selecting means, the heat generation amount by the water absorption control means is set smaller and the heat generation amount by the cooking control means is set larger than in the case of selecting domestic rice. Therefore, when water is absorbed, the rice at the bottom of the pan is gradually heated and the heat is transmitted to the center so that the whole rice absorbs water sufficiently and at the time of cooking it promotes convection of water to prevent uneven cooking.

Further, when the external rice or the blended rice is selected by the rice type selecting means, the calorific value by the boiling maintaining control means near the boiling temperature is set to be smaller than that when the domestic rice is selected. , The time for maintaining the boiling time becomes longer, and the rice can be cooked deliciously by promoting the gelatinization of rice.

When the outside rice or the blended rice is selected by the rice type selecting means, the water absorption time by the water absorption control means is set longer and the cooking time by the cooking control means is set shorter than when domestic rice is selected. Therefore, it is possible to sufficiently absorb water in the rice when absorbing water, and to rapidly heat the rice when cooking.

[0015]

Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a schematic electric circuit diagram which is an embodiment of the electric rice cooker of the present invention, FIG. 2 is a perspective view of the electric rice cooker, and FIG. 3 shows a rice cooking operation according to the rice type of domestic rice and outside rice or blended rice. Flowchart to be performed, Fig. 4 is a rice cooking characteristic diagram of domestic rice and blended rice, Fig. 5 is a table showing time and power consumption (calorific value) of each step when cooking domestic rice and blended rice, and Fig. 6 is domestic rice (Koshihikari ) And outside rice of each country at three heating temperatures (50.90.95 degrees).

First, the structural diagram of the electric rice cooker shown in FIG. 2 will be described.

(1) is a cylindrical frame made of synthetic resin having a substantially quadrangular shape in plan view, and a pot (not shown) for storing cooked rice (rice and water) is stored inside. A horizontally long operation display unit (2) is provided on the upper side wall of the front surface. The operation display section (2) has a display section for the reserved time and the like for the rice cooking process and timer rice cooking, a reserved time setting button (3), a cancel / heat retention button (4), and white rice, brown rice, etc. when cooking domestic rice. A menu button (5) to be selected according to the above, a rice cooking button (6), and a selection button (7) are arranged. This selection button (7) is used to select between domestic rice and foreign rice (this foreign rice includes only one type of foreign rice and a mixture of multiple types of foreign rice) or domestic rice and domestic rice. It is used to select the type of rice to cook, such as the selection of blended rice mixed with outside rice. (8) is a lid provided on the upper part of the frame (1) so as to be openable and closable.

Next, the schematic electric circuit diagram shown in FIG. 1 will be described with reference to FIG. (9) is a heating means (hereinafter referred to as a rice cooking heater) including a rice cooking heater for heating the pot, (1)
Reference numeral 0) is a warming heater comprising a lid heater (11) connected in series with the rice cooking heater (9) and a body heater (12) for heating the side surface of the pan, and (13) is the rice cooking heater (9) and the warming heater (10). ) And a control element consisting of a triac connected in series with a series circuit (hereinafter referred to as triac),
Reference numeral (14) is a relay contact of a relay (18) described later, which is connected in series to the rice cooking heater (9) and is connected in parallel to the series circuit of the heat retaining heater (10) and the triac (13). (15) is a process control means (hereinafter, referred to as a microcomputer) including a microcomputer programmed to execute a series of rice cooking operations according to rice types.

This series of rice cooking operations means that the temperature of the rice to be cooked is a predetermined temperature (θ1) below the gelatinization temperature (about 60 to 70 degrees).
= About 50 degrees) (see Fig. 4), the relay contact (1
4) The on / off control is performed to control the heat generation amount of the rice cooking heater (9) to absorb water into the rice for a predetermined time (T1 or t1), and a predetermined time (T2) after the end of the water absorption control step. Alternatively, during t2), the cooking control step of heating the rice to be cooked with a high calorific value to promote α conversion, and after completion of this cooking control step, heating at a calorific value slightly lower than the total calorific value for a predetermined time ( T3 or t3) boiling maintaining control process for maintaining the boiling state, when the cooked rice reaches the rice cooking completion temperature (θ3 = about 120 degrees) shown in Fig. 4, the rice cooking heater (9) The unevenness control step of performing the unevenness effect for a predetermined time (T4 or t4) after stopping the heat generation is sequentially performed. In addition, the above-mentioned heat generation control of the rice cooking heater (9) is performed by the microcomputer (15).
The relay contact (14) is controlled to be turned on and off according to.

The contents of the program of each process input to the microcomputer (15) differ depending on the rice species. (See FIG. 5) For example, the total heat generation amount of all the heaters (9) and (10) is set to 128.
Even if it is set to 0W, press the select button (7) to "Domestic rice"
When (Koshihikari) is selected, the heat generation amount of the rice cooking heater (9) is controlled so that the temperature of the cooked rice during the water absorption control step does not exceed the gelatinization temperature, and the predetermined time (T1) is about 10
It is widely known that, in the case of Koshihikari, the predetermined time (T2) until reaching the boiling temperature during the cooking control step is appropriately about 10 minutes.
To obtain this 10 minutes, the heating value of the rice cooking heater (9) is set to about 1040W. When the cooked rice reaches the boiling temperature, the predetermined time (T3) until it reaches the rice cooking completion temperature (θ3) is 6 minutes, so the calorific value of the rice cooking heater (9) is set to about 1000W. The predetermined time (T4) for the unevenness in the subsequent unevenness control step is about 15
Rice heating heater (9) and heat retention heater (10)
Set the calorific value of. The heat generation control of the rice cooking heater (9) described above is performed by the microcomputer (15) by the relay contact (14).
Is controlled by adjusting the on / off timing, and the heat generation amount control of the heat retention heater (10) is performed by adjusting the firing timing of the triac (13) by the microcomputer (15).

On the other hand, when the selection button (7) is selected to be "blended rice", since the blended rice is originally "hard", it is necessary to lengthen the water absorption time. Therefore, in the water absorption control step, the temperature of the cooked rice should not exceed the gelatinization temperature, and the calorific value of the rice cooking heater (9) should be controlled to be slightly smaller than that in the case of selecting "domestic rice" described above. The predetermined time (t1) is set to about 20 minutes, and in the case of blended rice, the water absorption effect in the vicinity of the boiling temperature is remarkable for the predetermined time (t2) until the boiling temperature is reached during the cooking control process. Therefore, the calorific value of the rice cooking heater (9) is set to about 1280 W so that it takes about 8 minutes, which is slightly shorter than that of domestic rice.
Thereafter, the heat generation amount of the rice cooking heater (9) is set to about 720 W so that the predetermined time (t3) until reaching the rice cooking completion temperature (θ3) is about 8 minutes, which is slightly longer than that of domestic rice. A predetermined time (t) for the unevenness in the subsequent unevenness control process
In 4), the heat generation amounts of the rice cooking heater 9 and the heat retention heater 10 are set so that it takes about 15 minutes. The heat generation control of the rice cooking heater (9) is performed by adjusting the on / off timing of the relay contact (14) by the microcomputer (15), and the heat generation control of the heat retention heater (10) is performed by the microcomputer (1).
The ignition timing of the triac (13) is adjusted by 5). The selection button (7) has two contacts (7) connected to the input port of the microcomputer (15).
a) and (7b), and one contact (7a) in the embodiment.
Is set as "domestic rice" and the other contact (7b) is set as "blended rice", and selection is made according to the rice type, and the signal change is input to the microcomputer.

(16) a pan bottom sensor for detecting the pan bottom temperature by hitting the bottom of the pan, (17) a steam temperature attached to a steam passage (not shown) of the lid (8) and discharged from the pan (18) is a relay for connecting the output port of the microcomputer (15) to close the contact (14) by energization, and (19) is a first transistor for driving the relay. , (20) are the triacs (1) connected to the output port of the microcomputer (15).
The second control transistor (3) and (21) are power supply circuits for operating the relay (18) and the microcomputer (15).

Next, the operation will be described mainly with reference to the flowchart shown in FIG. When "domestic rice" is selected by the selection button (7), the signal change is input to the microcomputer, and the microcomputer selects the "domestic rice" program.
By the operation of the selection button (7), it is judged as "domestic rice" by the judgment means (22) of the microcomputer (15) (S1,
S2). When the rice cooking button (6) is operated to cook rice (S3), the first signal is output by the microcomputer (15).
The transistor (19) is turned on, the relay (18) is turned on, the relay contact (14) is kept on, the rice cooking heater (9) is fully energized to heat the pot at 1280 W and is also incorporated in the microcomputer (15). The timer (not shown) is reset to start counting for a predetermined time (T1) (S4). When the temperature of the cooked rice rises and the pan bottom sensor (16) detects about 50 degrees of (θ1), the heat generation amount of the rice cooking heater (9) is decreased to maintain this around 50 degrees and the timer keeps a predetermined time (T1). The water absorption operation is performed until () is counted (S5, S6, S7).

The above-mentioned steps (S4 to S7) constitute water absorption control means (K1) for "domestic rice".

Eventually, the timer runs for a predetermined time (T1 = 10
When the number of minutes is counted, the on / off timing of the relay contact (14) is changed to increase the heat generation amount of the rice cooking heater (9) to a slightly higher value of 1040 W (S8) and heating is continued (S8). When detecting that the temperature of the steam discharged from the inside reaches about 80 degrees, the microcomputer (15) determines that the cooked rice has reached the boiling temperature (S).
9). At this time, the predetermined time (T2 is about 10 minutes).

Further, the above steps (S8, S9) are
It constitutes the cooking control means (E1) for "domestic rice".

When it is determined in step (S9) that the boiling temperature has been reached, the on / off timing of the relay contact (14) is changed to slightly reduce the heat generation amount of the rice cooking heater (9) to about 1000 W and spillage. Continue boiling for a certain period of time (T3 = approx. 6 minutes), and use the bottom sensor (16)
Reaches the rice cooking completion temperature (θ3 = 120 degrees), the rice cooking pre-stage operation ends (S10, S11).

The above steps (S10, S11) are
It constitutes the boiling maintenance control means (F1) for "domestic rice".

When the above-mentioned rice-cooking completion temperature (θ3) is detected, heat generation of the rice-cooking heater (9) is stopped and the timer is reset to count a predetermined time (T4 = 15 minutes) suitable for the muffled time. (S12, S1
3).

The above steps (S12, S13) are
Constituting the "domestic rice" purple control means (M1).

When the above-mentioned timer counts a predetermined time (T4), the purging process is terminated, the second transistor (20) is turned on, the triac (13) is controlled, and the warm heater (10) is energized to keep warm. The process shifts to the process and the rice cooking operation is completed (S14).

When the "blended rice" is cooked, the "blended rice" is selected by the selection button (7) and the signal change is input to the microcomputer to select the "blended rice" program. When the selection button (7) is operated, the determination means (22) of the microcomputer determines that it is "blended rice" (S1, S2). When the rice cooking button (6) is operated to cook rice (S15), the first transistor (19) is turned on by the output of the microcomputer and the relay (18) is turned on.
Then, the relay contact (14) is kept ON and the rice cooking heater (9) is fully energized to heat the pan at 1280 W, and the timer (not shown) built into the microcomputer (15) is reset for a predetermined time (t1). ) Is started (S16). When the temperature of the cooked rice rises and the pan bottom sensor (16) detects about 50 degrees of (θ1), the rice contact heater (9) is controlled by controlling the ON / OFF of the relay contact (14).
The calorific value of water is reduced compared to the above-mentioned "domestic rice" water absorption control, and it is maintained at around 50 degrees, and the timer is
Water absorption operation is performed until counting 1) (S1)
7, S18, S19).

The above steps (S16 to S19) are
It constitutes a water absorption control means (K2) for "blended rice".

Eventually, when the timer counts a predetermined time (t1 = 20 minutes) longer than the predetermined time for water absorption of "domestic rice", the calorific value of the rice-heating heater (9) in the case of "domestic rice" cooking control process "Blend rice" which is slightly higher than the calorific value
The heating value is increased to 1280 W, which is higher than the calorific value in the water absorption control step, and heating is continued (S20). Then, when the lid sensor (17) detects that the temperature of the steam discharged from the pot is about 80 degrees, the microcomputer (15) determines that the cooked rice has reached the boiling temperature (S21). The predetermined time (t2) at this time is about 8 minutes.

Further, the above-mentioned steps (S20, S21)
Constitutes a cooking control means (E2) for "blended rice".

When it is determined in step (S21) that the boiling temperature has been reached, the on / off timing of the relay contact (14) is changed to change the heating value of the rice cooking heater (9) to the boiling control of "domestic rice". 720 lower than the calorific value in the process and lower than the calorific value in the cooking control process of "blended rice" 720
It is reduced to W, heating is continued, and a boiling state without spilling is continued (S22). When the bottom sensor (16) reaches the rice cooking completion temperature (θ3 = 120 degrees), the rice cooking pre-stage operation ends (S23).

The above steps (S22, S23)
The boiling maintenance control means (F2) of "blended rice" is constituted.

When the above-mentioned rice-cooking completion temperature (θ3) is detected, the heating of the rice-cooking heater (9) is stopped and the timer is reset to count a predetermined time (t4 = 15 minutes) suitable for the muffled time. (S24, S2
5).

The aforementioned steps (S24, S25) constitute the unevenness control means (M2). When the above-mentioned timer counts for a predetermined time (t4), the purging process is ended, the same heat retaining process as described above is performed, and the rice cooking operation is ended (S26).

The selection button (7), the step (S2), and the program content of the microcomputer (15) are the rice type selection means for executing the optimum cooked state according to the rice types of "domestic rice" and "blended rice". Make up.

In the above embodiment, in steps (S6) and (S18) of the water absorption control process, the relay contact (14) is controlled to be turned on and off to reduce the heat generation amount of the rice cooking heater (9). However, instead of this, it is possible to completely cut off the power supply to the rice cooking heater (9) and continue the water absorption process for a predetermined time (T1 or t1) by the residual heat.

Further, in the above embodiment, in step (S6) and step (S18) in the water absorption control step,
The amount of heat generated by the rice cooking heater (9) was reduced by controlling the on / off of the relay contact (14), but instead, the relay contact (14) was kept in the off state to keep the rice cooking heater (9) warm. A configuration in which the heaters (10) are connected in series and the firing timing of the triac (13) is adjusted to reduce the heat generation amount (heat amount of cooked rice) of the rice cooking heater (9) and the heat retention heater (10). Can also be By doing so, the energization of the rice cooking heater (9) and the heat retention heater (10) can be phase-controlled, and the relay contact (14).
The heat generation amount can be finely set as compared with the on / off control of. Therefore, the calorific value in the water absorption control step can be set to be smaller in the case of selecting “blended rice” than in “domestic rice”.

Further, in the above embodiment, two items, "domestic rice" and "blended rice", are set as the options by the selection button of the rice type selection means, but the selection elements are "domestic rice" and "outer rice". 2), “domestic rice” and “non-rice” and “blended rice” for selecting a specific country such as only Chinese rice or only American rice may be set.

[0044]

As described above, according to the present invention, when the external rice or the blended rice is selected by the rice type selection means, the heat generation amount by the water absorption control means is smaller than that when the domestic rice is selected, and the cooking control means. Because the amount of heat generated by the rice is set to a large value, the rice at the bottom of the pan is gradually heated when water is absorbed, and the heat is absorbed to the center so that the entire rice absorbs water well. It can be prevented and cooked fluffy.

When the outside rice or blended rice is selected, the amount of heat generated by the boiling maintaining control means near the boiling temperature is set smaller than that when domestic rice is selected. The state can be lengthened to promote alpha conversion, and heat can be passed to the core of the rice for delicious cooking.

When the outside rice or blended rice is selected, the water absorption time by the water absorption control means is set longer and the cooking time by the cooking control means is set shorter than when domestic rice is selected. Sufficient water can be absorbed into the rice when absorbing water, and at the time of cooking, it can be rapidly heated in a short time to cook soft rice without core.

[Brief description of drawings]

FIG. 1 is a schematic electric circuit diagram showing an embodiment of an electric rice cooker of the present invention.

FIG. 2 is a perspective view of the electric rice cooker.

FIG. 3 is a flow chart of the rice cooking operation according to the rice type of domestic rice and non-rice or blended rice.

FIG. 4 is a rice cooking characteristic diagram of domestic rice and blended rice.

FIG. 5 is a table showing time and power consumption (calorific value) of each step when cooking domestic rice and blended rice.

FIG. 6 is a graph showing the water absorption rate of domestic rice (Koshihikari), foreign rice of each country, and blended rice when heated, in which the broken line indicates “domestic rice” and the solid line indicates “blended rice”.

[Explanation of symbols]

 7 Selection Button 9 Heating Means 15 Process Control Means K1 Water Absorption Control Means K2 Water Absorption Control Means E1 Cooking Control Means E2 Cooking Control Means F1 Boiling Maintenance Control Means F2 Boiling Maintenance Control Means M1 Mourning Control Means M2 Mourning Control Means

Claims (3)

[Claims] 1. A heating means for the cooked rice, a water absorption control means for stopping or reducing the heat generation amount of the heating means for a predetermined time when the cooked food reaches a predetermined temperature, and the water absorption control means after the predetermined time is finished. A cooking control means for increasing the calorific value of the heating means to raise the cooked food to a predetermined temperature; a boiling maintaining control means for decreasing the calorific value of the heating means when the cooked food reaches a predetermined temperature; Rice and foreign rice are selected, domestic rice and blended rice in which domestic rice and foreign rice are mixed or different types of foreign rice are mixed are selected according to the rice species, and the water absorption control means and cooked rice corresponding to each rice species are selected. A rice seed selection means for performing the operations of the raising control means and the boiling maintenance control means, and when the external rice or the blended rice is selected by the rice seed selection means, the water absorption control means is compared with the case where domestic rice is selected. Less heat generated by , An electric rice cooker characterized by setting a large amount of heat generated by the cooking control means. 2. When the outside rice or blended rice is selected by the rice type selection means, the calorific value by the boiling maintenance control means is set to be smaller than that when domestic rice is selected. The listed electric rice cooker. 3. A heating means for the cooked rice, a water absorption control means for stopping or reducing the calorific value of the heating means for a predetermined time when the cooked food reaches a predetermined temperature, and after the above-mentioned predetermined time ends A cooking control means for increasing the calorific value of the heating means to raise the cooked food to a predetermined temperature; a boiling maintaining control means for decreasing the calorific value of the heating means when the cooked food reaches a predetermined temperature; Rice and foreign rice are selected, domestic rice and blended rice in which domestic rice and foreign rice are mixed or different types of foreign rice are mixed are selected according to the rice species, and the water absorption control means and cooked rice corresponding to each rice species are selected. A rice seed selection means for performing the operations of the raising control means and the boiling maintenance control means, and when the external rice or the blended rice is selected by the rice seed selection means, the water absorption control means is compared with the case where domestic rice is selected. Lengthen water absorption by An electric rice cooker characterized in that the cooking time is set to be short by the cooking control means.