JPH078187A - Method for heating cooking rice - Google Patents

Abstract

PURPOSE:To set the optimal heating quantity by detecting a highly precise amount of boiling rice. CONSTITUTION:The application of an electric current to a rice-cooking heater 15 is stopped during the immersion and cooking of the rice to dispose a heating- stopping period. A rice-cooking quantity is determined on the drop in the temperature of a container sensor 18 and on the temperature of water at the early time during the period. The change in the temperature of the container sensor 18 is detected, when the application of the electric current applied to the rice- cooking heater 15 is stopped after the control of the heating. On the change in the temperature, the quantity of the heating in the second stage of the stabilization control is corrected by changing the current application degree of the rice-cooking heater 15. The detection of the temperature with the container sensor 18 can precisely be performed without being affected by the heat of the rice-cooking heat 15. Since the detection of the temperature is performed several times, a judgment error caused by the irregular contacts of the container with the container sensor 18 can be corrected.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for heating rice cooked in a rice cooker, and more particularly to a method for heating rice cooked by adjusting the amount of heat after boiling according to the amount of rice cooked.

[0002]

2. Description of the Related Art Conventionally, in this type of rice cooker, the time required to reach a predetermined temperature by a container sensor or the like which is a container temperature detecting means is controlled during the heating control after hot water cooking until boiling. A method is known in which the amount of cooked rice in the container is detected based on the calculation result.
On the other hand, the amount of rice cooked in the container is based on the temperature change of the container when the energization of the rice cooking heater that heats the container is temporarily stopped during hot water cooking to promote water absorption of rice immediately after rice cooking. It is also known to detect the.
Then, according to the amount of cooked rice detected by such a method, the heating amount of the cooked rice heater in a series of cooked rice operations after boiling is set and adjusted.

[0003]

The above-mentioned conventional rice cooker has the following drawbacks. First, in the former type that detects the amount of cooked rice during heating control, the amount of cooked food must be kept constant in order to calculate the temperature rise of the container until the rice to be cooked in the container is boiled. Therefore, it is impossible to perform appropriate heating control according to the amount of cooked rice.

On the other hand, the latter type, which detects the amount of cooked rice during hot-pot cooking, has an advantage that the amount of cooked rice can be appropriately changed according to the amount of cooked rice during heating control.
However, in any of the methods, when a foreign substance such as rice grains is caught between the container and the container sensor, the temperature detection accuracy in the container sensor decreases and the determination of the amount of cooked rice varies. If it is judged to be smaller than the amount of rice cooked, the core will remain due to insufficient heating or uneven cooking will occur. Conversely, if it is judged to be larger than the actual amount of rice cooked, excessive heating will result in strong spillage and charring. It causes problems such as rice being cooked. Such a decrease in temperature detection accuracy occurs due to a change in the thickness of the fluorine coating on the inner surface of the container, a change in the heat dissipation characteristics due to the inner surface of the container housing becoming dirty, or a dirty outer surface of the container. There are various other factors such as container deformation and scratches.

The present invention is intended to solve the above problems, and an object thereof is to provide a rice cooking heating method capable of always setting the optimum heating amount by detecting the rice cooking amount with high accuracy. .

[0006]

According to a first aspect of the present invention, there is provided a method for heating cooked rice, comprising: a container in which the rice to be cooked is stored; a container temperature detecting means for detecting the temperature of the container; and a container heating for heating the container. Means for providing a plurality of heating stop periods in the middle of heating until the water in the container is boiled by the container heating means, as a result of the falling value or the rising value of the container temperature after the plurality of heating stops. Based on this, the heating amount after boiling is adjusted.

Further, the method of heating rice cooking according to claim 2 is
A container in which the food to be cooked is stored, a container temperature detecting means for detecting the temperature of the container, a container heating means for heating the container, and a steam temperature detecting means for detecting the temperature when steam is generated from the container. The heating of the container by the container heating means is stopped when the vapor temperature rises to a temperature near boiling, and heating after boiling is performed based on the result of the falling or rising value of the container temperature after the heating is stopped. It regulates the quantity.

[0008] Further, the method for heating and cooking rice according to claim 3,
The temperature change value after the heating is stopped is fuzzy inferred as the antecedent part, and the heating amount after boiling is adjusted as the antecedent part.

[0009]

According to the cooked rice heating method of claim 1, since the heating amount after boiling is adjusted based on the result of the decrease or increase value of the container temperature after the heating is stopped, the detection of each container temperature is performed by the rice heating means. It is performed accurately without being affected by heat. Since the detection of the container temperature is performed a plurality of times, it is possible to correct the erroneous determination due to the variation in contact between the container and the container temperature detecting means.

Further, according to the method for heating cooked rice according to the second aspect, even if the contact state between the container and the container temperature detecting means is poor, the steam temperature detecting means can surely detect that the inside of the container is about to boil. At this time, the variation in contact between the container and the container temperature detecting means is absorbed by the temperature increase of the container due to the residual heat, so that the container temperature detecting means can detect the falling value or the rising value of the container temperature with higher accuracy.

Further, according to the rice cooking heating method of the third aspect, the rice cooking operation is executed with an appropriate heating amount after boiling by inferring fuzzy inferences of each temperature change value after the plurality of heating stops as the antecedent part.

[0012]

Embodiments of the present invention will be described below with reference to the accompanying drawings. 1 to 12 show a first embodiment of the present invention, and in FIG. 1 showing a cross-sectional view of a rice cooker, reference numeral 1 denotes a main body of a rice cooker having an upper surface opened, and the main body 1 is an inner case 2 and an outer casing. It is composed of a case 3 and the like, and a heat insulating material 4 such as glass wool is provided between the inner case 2 and the outer case 3. Further, a reflection plate 5 made of aluminum is provided at the lowermost part of the inner case 2, and a bottomed cylindrical container 6 having an open upper surface for accommodating the rice to be cooked is located above the reflection plate 5. It is housed in the case 2 so that it can be inserted and removed freely.
Reference numeral 7 denotes a lid, an outer lid 8 for opening and closing the upper opening of the container body 1, a lid frame 9 provided below the outer lid 8, and a lower lid for opening and closing the upper opening of the container 6. A heat insulating material 11 is provided between the outer lid 8 and the lid lower surface plate 10. The lid 7 is rotatably supported by the main body 1 by a hinge 12 located on the right side of the drawing, and is constantly biased in the opening direction by a spring 13 provided on the hinge 12. On the other hand, on the left side of the device body 1 in the drawing, a clamp 14 that is engaged with and disengaged from the lid 7 and holds the lid 7 in the closed state against the bias of the spring 13 is axially attached.

A rice cooking heater 15 is provided above the reflection plate 5 and is located below the container 6 to heat the container 6. Further, a body heater 16 made of a cord-shaped heater is provided on the upper portion of the outer surface of the inner case 2. Further, 17 is a lid heater that heats the lid lower surface plate 10, and is provided on the lid lower surface plate 10. Body heater 16 and lid heater
The power consumption of each of 17 is 50 W, and when the capacity of the container 6 is 1 liter, the power consumption of the rice cooking heater 15 is 740.
W, and the capacity of the container 6 is 1.5 liters or 1.8 liters, the power consumption of the rice cooking heater 15 is 1130W. Each of these heaters 15, 16 and 17 is independently controlled to switch on and off via a triac, a relay or the like (not shown). Then, with the lid 7 closed, the lid heater
The heat from 17 is radiated directly into the container 6 through the lid bottom plate 10.

Reference numeral 18 denotes a container sensor, which is provided in the center of the lowermost part of the inner case 2 and serves as a container temperature detecting means for detecting the outer surface temperature of the container 6. The container sensor 18 has a thermistor 20 built in a vertically movable heat sensitive plate 19, and the heat sensitive plate 19 is constantly urged upward by a coil spring 21 so as to press the outer lower surface of the container 6 into pressure contact. . Further, 22 is a lid sensor which is a vapor temperature detecting means composed of a heat sensitive element such as a thermistor, and this is a container 6 near the lid heater 17.
The temperature is detected when steam is generated from. On the other hand, a cord reel 24 around which the power cord 23 is wound is provided on the lower surface of the outer case 3. Reference numeral 25 denotes a circuit board which is located between the inner case 2 and the outer case 3 and is provided on a side portion of the main body 1, and a control circuit unit 26 is mounted on the circuit board 25. Further, a unitized display operation panel 27 is provided on the upper side of the outer surface of the outer case 3.

FIG. 2 is a block diagram showing an electrical configuration, and 31 is an A / D converter which constitutes a temperature detecting means together with the container sensor 18 and the lid sensor 22, and outputs a signal according to the detected temperature. . Reference numeral 32 is a rice cooking control means constituting the control circuit unit 26, which has a CPU 33 as a control portion, a time measuring means 34, a memory 35, an input circuit 36, an output circuit 37, etc., as is well known. Further, between the input circuit 36 and the CPU 33, based on the detection signal from the container sensor 18 and the operation signal from the operation section 38 constituting the display operation panel 27, the heating pattern serving as a reference and the boiling pattern A heating amount setting means 39 for setting an appropriate heating amount is provided. And
According to the heating pattern set by the heating amount setting means 39 and the program stored in the CPU 33, the rice cooking heater 15, the body heater 16 and the lid heater are driven via the drive circuit 40.
The disconnection control of 17 is performed, and the display unit 42 of the display operation panel 27 is drive-controlled via another drive circuit 41.

FIG. 3 is a block diagram showing the internal structure around the heating amount setting means 39. In FIG. 3, 51 is a container sensor.
The initial water temperature detection means detects the water temperature in the container 6 immediately after the start of hot water cooking based on the detection signal of 18. Further, 52 is a temperature drop detecting means for detecting the temperature drop of the container sensor 18 after the heating of the rice cooking heater 15 is stopped during hot water cooking to judge the amount of rice cooked in the container 6, and the temperature drop detecting means 52 and the initial stage. The detection result from the water temperature detecting means 51 is transmitted to the heating pattern determining means 53. Further, 54 is a temperature change detecting means for detecting a temperature change of the container sensor 18 during the heating stop period after the heating control. The heating pattern determining means 53 incorporates a plurality of reference heating patterns as described later, and based on the detection results by the initial water temperature detecting means 51 and the temperature drop detecting means 52, and the cooking condition set by the operation unit 38. A reference heating pattern that provides a preferable cooked state is selected and output to the heating correction value determining means 55. The heating correction value determining means 55 determines a correction value for the reference heating pattern determined by the heating pattern determining means 53 based on the detection results of the temperature drop detecting means 52 and the temperature change detecting means 54. The subsequent heating pattern is transmitted to the CPU 33, whereby a control sequence for turning on and off the rice cooking heater 15 is set. The operation unit
Although not shown in the figure, 38 is a menu for setting the selection of different types of rice, such as white rice, brown rice, white rice, rice porridge, and rice porridge, which is set to soften, normally, and harden the rice cooked state. And selection means.

Next, regarding the rice cooker having the above-mentioned configuration, an outline of each control from the start of rice cooking to the heat retention is described in relation to the temperature change of the container sensor 18 and the lid sensor 22 and the disconnection of the heaters 15, 16 and 17. 4 and 5 showing the graph and FIG. 6 in more detail.
Also, description will be made with reference to the graph of FIG. 7. First, at the beginning of the rice cooking process, hot water is cooked for a total of 15 minutes. This hot water cooking is performed in order to promote the water absorption of the rice contained in the container 6. As a first step, the rice cooking heater 15 is energized for 3 minutes, and then the power is cut off for 5 minutes as a heating stop period. Done. At the start of hot water cooking, the initial water temperature detecting means 51 detects the initial water temperature Tn1 in the container 6 via the container sensor 18. Further, as shown in FIG. 6, the temperature drop detecting means 52 sets the maximum temperature Pmax of the container sensor 18 during the heating stop period after the rice cooking heater 15 is cut off and the temperature P at the end of the first stage of hot rice cooking. Temperature difference F
It is detected as in1 and the amount of cooked rice in the container 6 is, for example, large,
Judgment is made in three levels, medium and small. At this time, the detection temperature Tn of the container sensor 18 continues to rise temporarily due to the residual heat of the container 6 even if the rice cooking heater 15 is cut off, but this detection temperature Tn is gradually affected by the food to be cooked in the container 6. Turns down. Therefore, it is determined that the smaller the value of the temperature drop Fin1 is, the smaller the amount of cooked rice in the container 6 is.
The larger the value of 1, the larger the amount of cooked rice in the container 6 is determined to be. The heating pattern determining means 53, based on the amount of cooked rice in the container 6 obtained by the temperature drop Fin1, the initial water temperature Tn1, the cooked state of white rice or the menu selected by the operation unit 38, or the hot water cooked second. The standard heating pattern after the step is determined. The hot water cooking continues to the second stage of 7 minutes, and the rice cooking heater 15 is first energized for 0 to 5 minutes according to the reference heating pattern determined by the heating pattern determining means 53, and then in the substantial rice cooking process. Transition.

In this rice cooking process, first, in the heating control section, only the rice cooking heater 15 is set to 6 in accordance with the predetermined reference heating pattern determined by the heating pattern determining means 53.
It is controlled at a duty ratio of 7 to 100%. The temperature Tn detected by the container sensor 18 is Tn3 = 90 ° C. or higher, and
When the detection temperature Tf of the lid sensor 22 reaches Tf1 = 80 ° C. or higher, or when the detection temperature Tf of the lid sensor 22 is 95 ° C.
Above, and when this state continues for 2 minutes, the rice cooking heater 15 is turned off for 90 to 170 seconds. Next, as the first step of the stability control, the rice cooking heater 15 is controlled to switch on and off at a duty ratio of 40 to 57% for a predetermined time, for example, for 3 minutes while the heating amount is reduced. Switch on and off. The duty ratio at this time is 33 to 67% in the state where the heating correction value determined by the heating correction value determining means 55 described later is not added. Further, when the rice cooking heater 15 is cut off, the lid sensor 22 detects boiling, and the rice cooking control means 32 causes the container at the time when the temperature Tf detected by the lid sensor 22 reaches a temperature increase rate of 0 to 2 ° C. in 100 seconds. The temperature Tn detected by the sensor 18 is set as the reference temperature ST. And this reference temperature S
When T is set, the body heater 16 and the lid heater 17 are turned on at the same time as the rice cooking heater 15 and, after 10 seconds have elapsed, turned off.

In the above-mentioned rice cooking process, when the power supply to the rice cooking heater 15 is temporarily stopped after the heating control, the temperature change detecting means 54 detects the temperature change of the container sensor 18. That is, as shown in FIG. 7, temperature change detection means
A temperature change Fin is a temperature difference Fin between the detected temperature P2 of the container sensor 18 60 seconds after the end of the heating control and the detected temperature P3 of the container sensor 18 120 seconds after the detected temperature P2.
2 and outputs the result to the heating correction value determining means 55. At this time, the container 6 is further heated by the residual heat, but since the rice cooking heater 15 is in a power-off state, the temperature can be accurately detected by the container sensor 18 without being affected by the rice cooking heater 15. When the amount of cooked rice is small, the heating amount for the cooked food is small, and the temperature of the container 6 also rises due to the residual heat after the heating is stopped. On the other hand, when the cooked rice amount is large, the cooking food is heated. Since the amount is large, the temperature of the container 6 drops.

The heating correction value determining means 55 determines the temperature change F
in2 and the temperature drop Fin obtained by the temperature drop detection means 52
Based on 1, the amount of cooked rice already determined by the temperature drop detecting means 52 is corrected, and the dry-up state after the second stage of the stability control is detected with respect to the reference heating pattern determined by the heating pattern determining means 53. Adjust the amount of heat after boiling until. At this time, if the determination result of the amount of cooked rice obtained by the temperature drop detection means 52 and the determination result obtained by the temperature change detection means 54 are the same, the control by the reference heating pattern is executed as it is, but the determination result is If they are different, the reference heating pattern is appropriately corrected. For example, when the determination result of the amount of rice cooked by the temperature drop Fin1 during hot water cooking is small and the determination result of the amount of rice cooked by the temperature change Fin2 before boiling is medium, the actual amount of rice cooked in the container 6 is slightly medium. A small amount,
Or, since it is expected to be a small amount of medium amount, by correcting to a heating pattern having a slightly larger heating amount than the reference heating pattern determined by the heating pattern determination means 53,
Perform control suitable for the actual amount of cooked rice.

After the second step of the stable control, the rice cooking control means 32 compares the reference temperature ST with the detection temperature Tn of the container sensor 18, and the detection temperature Tn is 4 to 8 ° C. with respect to the reference temperature ST.
When the temperature rises, it is determined that the rice is in the dry-up state, and the rice cooking heater 15 and the body heater 16 are temporarily cut off. At this time, the lid heater 17 is energized when the detection temperature Tf of the lid sensor 22 is less than 103 ° C., which is slightly higher than the temperature of the cooked food in the container 6, while the detection temperature Tf of the lid sensor 22 is 106 ° C. In the above case, the operation of cutting off the power to the lid heater 17 is repeated for 20 minutes to prevent dew condensation on the lower surface of the lid lower surface plate 10. On the other hand, the rice cooking heater 15 once becomes 0 after detecting the dry-up state.
The power is cut off for 4 minutes, but the temperature Tn detected by the container sensor 18 is 9 to 14 higher than the reference temperature ST due to the residual heat in the container 6.
When the temperature rises by 0 ° C., the rice cooking heater 15 is energized again for 5 to 30 seconds, and the cooking operation is performed twice for 13 minutes. In this way, when the unevenness for a predetermined time is completed, the temperature shifts to the heat retention process, the lid heater 17 is energized when the detected temperature Tf of the lid sensor 22 is less than 70 + 3 ° C., and the lid heater 17 is detected when the detected temperature Tf is 70 + 3 ° C. or more.
When the detected temperature Tn of the container sensor 18 is less than 70 ° C., the body heater 16 is energized to disconnect the detected temperature Tn.
When the temperature is 70 ° C. or higher, the body heater 16 is cut off.

Next, the reference heating pattern and the heating correction value in the series of rice cooking steps will be described in more detail. 8 to 10 are provided inside the heating pattern determining means 53.
It has a plurality of standard heating patterns that determine the amount of cooked rice. This reference heating pattern includes the ON / OFF time of the rice cooking heater 15 in the second stage of hot water cooking, the ON / OFF cycle of the rice cooking heater 15 in the heating control section, the power interruption time of the rice cooking heater 15 after heating control, and the stable control first. ON / OFF cycle of rice cooking heater 15 in 1st stage, ON / OFF cycle of rice cooking heater 15 in 2nd stage, OFF temperature of rice cooking heater 15 when dry-up state is detected, uneven temperature shift, when dry-up state is detected Regarding the off time after the power of the rice cooking heater 15 is cut off, and the on time of the rice cooking heater at the time of unevenness,
The determined setting conditions are stored. In addition to the standard rice patterns shown in FIG. 8 to FIG. 10, in addition to white rice, soft rice, normal, and firm rice, rice cooked in the same manner as rice porridge, soft rice and soft rice / brown rice, the same quick cooking as polished rice It is set according to. FIG. 11 shows the amount of cooked rice in the second stage of the stability control and the energization rate of the standard heating pattern according to the cooked rice course. For example, in the case of a plain rice cooked rice course, the temperature drop detecting means 52 determines that the cooked rice amount is small. Is the initial water temperature Tn.
Regardless of 1, the reference heating pattern is set to 50%. The on / off cycle of the rice cooking heater 15 at this time is energization for 30 seconds / disconnection for 30 seconds as shown in the process of FIG. Further, different reference heating patterns are applied to the same rice cooking course depending on the difference in the initial water temperature Tn1 detected by the initial water temperature detecting means 51. That is, when the initial water temperature Tn1 is 9 ° C. or lower in this plain rice cooking course,
The standard heating pattern 9 is applied, and the initial water temperature Tn1
Is 10 to 25 ° C. and 26 to 44 ° C., the reference heating pattern 12 is applied.

In this way, the heating correction value determining means 55 performs dry-up from the second stage of stable control in accordance with the results of the temperature drop Fin1 and the temperature change Fin2 with respect to the reference heating pattern predetermined by the heating pattern determining means 53. The amount of cooked rice up to the state detection is corrected by changing the energization rate for the cooked rice heater 15. FIG. 12 shows heating correction values under each condition. For example, in a rice cooking course other than porridge, the detection result of the temperature drop Fin1 is P ≧ Pmax.
If it is -3 ° C, it is determined that the amount of cooked rice is small, and the detection result of the temperature drop Fin1 is P <Pmax -3 ° C.
If P ≧ Pmax −9 ° C., it is determined that the amount of cooked rice is medium, and if P <Pmax −9 ° C., it is determined that the amount of cooked rice is large. Then, if it is determined that the amount of cooked rice is small, the detection result of the temperature change Fin2 is P
If the temperature rises to 3 ≧ P2 + 2 ° C., the duty ratio of the reference heating pattern shown in FIG. 11 determined by the heating pattern determining means 53 is applied as it is. On the other hand, temperature change Fin2
Is P3 <P2 + 2 ° C, and P3 ≧ P2-
If the temperature is almost stable at 2.5 ° C., it is determined that the actual amount of cooked rice is slightly larger, the on-time of the cooked rice heater 15 is added for 5 seconds, and the energization rate is slightly raised above the reference heating pattern.
Further, the detection result of the temperature change Fin2 is P3 <P2-2.
If the temperature drops to 5 ° C, it is determined that the actual amount of cooked rice is considerably large, and the on time of the cooked rice heater 15 is added by 15 seconds. On the other hand, in the case of porridge, the heating correction value in FIG. 12 is added to the off time of the rice cooking heater 15 to correct the heating amount after the second stage of the stable control.

As described above, according to the above embodiment, the container 6
Temporarily turn off the rice cooking heater 15 in the middle of heating until the water in the boiling point, and set a heating stop period during hot water cooking and after heating control, and use this heating stop period during hot water cooking. Since the result of the rising value or the falling value obtained by the temperature change Fin2 of the container sensor 18 after the heating control is appropriately added to the reference heating pattern obtained by the temperature drop Fin1 of the container sensor 18 as a correction value, In any of the temperature determinations, the temperature of the container sensor 18 can be accurately detected without being affected by the heat of the rice cooking heater 15. Further, by detecting the temperature twice by the container sensor 18, it is possible to correct an erroneous determination due to the contact variation between the container 6 and the container sensor 18, and tentatively, there is a foreign substance between the container 6 and the container sensor 18. Even if the contact condition deteriorates due to being caught,
It becomes possible to perform rice cooking heating with far less failure than in the past, and rice cooking control can be always performed with an optimal heating amount by highly accurate detection of the rice cooking amount.

Further, since the temperature change Fin2 of the container sensor 18 is detected by the temperature change detecting means 54 on the basis of the temperature detection when the vapor is generated using the lid sensor 22, the container 6 and the container sensor 18 are detected. Even if the contact state is poor, the lid sensor 22 can reliably detect that the inside of the container 6 is about to boil. For this reason, after the heating of the rice cooking heater 15 is stopped by disconnection of power, the temperature change Fin2 of the container sensor 18 can be more accurately measured in a state where the temperature rise of the container 6 absorbs the variation in contact between the container 6 and the container sensor 18 due to residual heat. Can be detected. Further, since the temperature change Fin2 in the present embodiment is detected based on the result of the rising value or the falling value, not the absolute value of the container temperature, even if the contact state between the container 6 and the container sensor 18 is somewhat bad, There is an advantage that the amount of cooked rice in the container 6 can be evaluated relatively accurately. Therefore, the temperature drop F of the container sensor 18 at the time of hot water cooking in the present embodiment
The detection temperature Tn of the container sensor 18 is Tn3 = regardless of the contact state between the container 6 and the container sensor 18 by omitting the detection of in1.
90 ° C. or higher, and the detection temperature Tf of the lid sensor 22 is Tf
1 = 80 ° C. or higher, or when the temperature Tf detected by the lid sensor 22 is 95 ° C. or higher and this state continues for 2 minutes, heating of the container 6 is stopped and the inside of the container becomes a boiling state. Even if the heating amount after boiling is determined based on the temperature change Fin2 while the rice is being cooked, the rice cooking control can be always performed with the optimum heating amount by detecting the rice cooking amount with high accuracy. Moreover, the program storage capacity in the microcomputer in the rice cooking control means 32 can be reduced. In this case, if the detection result of the temperature change Fin2 is P3 ≧ P2 + 2 ° C., it is determined that the amount of cooked rice is small, and the detection result of the temperature change Fin2 is P3 <P2 + 2 ° C.
If P3 ≧ P2−2.5 ° C., it is determined that the amount of cooked rice is medium, and the detection result of the temperature change Fin2 is P3 <P.
If it is 2-2.5 ° C, it is judged that the amount of cooked rice is large,
The amount of heating may be set according to the amount of cooked rice.

Next, a second embodiment of the present invention will be described with reference to FIGS. The configuration of the rice cooker and the process of the series of rice cooking operations in this embodiment are exactly the same as those in the first embodiment, and detailed description of the common parts will be omitted.

In this embodiment, fuzzy inference is applied as a method for performing heating correction after the second stage of the stable control. Referring to the internal configuration diagram of the heating amount setting means 39 having the fuzzy inference device shown in FIG. 13, the temperature drop detecting means 52 and the temperature change detecting means 54 are the same as those in the first embodiment, respectively. The values of the inside temperature drop Fin1 and the temperature change Fin2 after heating control are output to the cooked rice amount adaptability calculating means 71 and the temperature change adaptability calculating means 72. The cooked rice amount adaptability calculating means 71 is a temperature drop detecting means 52.
A fuzzy variable corresponding to the amount of rice cooked in the container 6 is set on the basis of the temperature drop Fin1. This fuzzy variable is
It is defined by the temperature difference between the maximum temperature Pmax during the first stage of hot water cooking and the temperature P at the end, and it is given based on the membership function stored in the rice cooking amount membership function storage means 73. Calculate the weights of the small, medium, and large rice cooking amounts for the fuzzy variables as the suitability of the antecedent part. On the other hand, the temperature change adaptability calculating means 72 also sets a fuzzy variable according to the temperature change Fin2 after heating control, and is given based on the figure membership function stored in the temperature change membership storing means 74. "Falling", "almost stable" for fuzzy variables,
The weight of each temperature change of "rise" is calculated as the suitability of the antecedent part.

On the other hand, the heating amount correction inference rule storage means 75 stores a control rule for correcting the ON time of the rice heating heater 15. As shown in FIG. 16, for example, when the determination result of the amount of cooked rice due to the temperature drop Fin1 in the antecedent part is “large” and the determination result of the temperature change Fin2 is “increase” as shown in FIG. Is determined to be considerably smaller than at the beginning, and the output Fout of rule 1 that makes the heating amount weaker than the predetermined reference heating pattern is applied. Further, when the determination result of the amount of cooked rice based on the temperature drop Fin1 is “medium” and the determination result of the temperature change Fin2 is “increase”, it is determined that the actual amount of cooked rice is slightly smaller than the initial amount, and it is predetermined. The output Fout of rule 2 which makes the heating amount slightly weaker than the reference heating pattern is applied. In this way, while applying the control rule of FIG. 16 and the well-known Max-Min inference method, the antecedent part minimum calculating means 76 is the rice cooked quantity adaptability calculating means 71 and the temperature change adaptability calculating means.
The smaller of the weights from 72 is calculated for each rule. Then, the consequent part minimum calculating means 77 and the judgment result of each weight obtained by the antecedent part minimum calculating means 76
7 and the consequent part membership function for adjusting the heating amount after boiling stored in the heating amount correction membership function storage means 78 are overlapped, and the output Fout of each rule based on the control rule of FIG. For, the weight is calculated. Then, the center of gravity of the weight for each rule is calculated by the center of gravity calculation means 79, and an appropriate heating correction amount is set to the ON time of the rice cooking heater 15, for example, from -10 seconds to +15.
Adjust by changing every 5 seconds between seconds.

For example, when the temperature drop Fin1 during hot water cooking is -9 ° C and the temperature change Fin2 after heating control is -1 ° C, the weight of the rice cooked weight according to the membership function of the antecedent shown in FIG. When W is calculated, Max-Min
By the inference method, the goodness of fit is 0.33 which is "medium", and when the weight W of the temperature change is calculated, the goodness of fit is 0.5 which is "almost stable". Therefore, FIG.
In the control rule in, the rules 3 and 5 are applied, respectively. When the determination result and the weight W are overlapped with FIG. 17 to calculate the center of gravity, the correction value of the heating amount is −3 seconds. Therefore, for the on-time of the rice cooking heater 15 in the second stage of the actual stability control, -5 seconds which is in the vicinity of the correction value is added to the predetermined reference heating pattern. Note that, in FIG. 18, the final energization rate of the rice cooking heater 15 when the fuzzy inference is applied is shown for each rice cooking course / menu.

As described above, according to the above-described embodiment, the values of the temperature drop Fin1 during hot water cooking and the temperature change Fin2 after heating control are controlled according to the control of the fuzzy reasoning device incorporated in the heating amount setting means. By combining the above as an antecedent part and correcting the heating amount after boiling, it is possible to more accurately perform the heating correction during the rice cooking operation according to the deterioration situation of the temperature accuracy, as compared with the first embodiment described above. It will be possible.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the present invention. For example, the means for heating the container may use an induction coil for electromagnetically heating the container, in addition to an electric heater such as a sheath heater. Further, the antecedent part variables and consequent part variables of the fuzzy reasoning, the setting conditions of the heating amount, and the like in the second embodiment are merely examples,
By considering the output of the rice cooking heater, the shape and material of the container, etc., it is possible to make appropriate changes based on experimental data.

[0032]

According to the first aspect of the present invention, there is provided a method for heating cooked rice, which comprises a container for containing cooked rice, a container temperature detecting means for detecting the temperature of the container, and a container heating means for heating the container. , By providing a plurality of heating stop period in the middle of heating until the water in the container is boiled by the container heating means, after boiling based on the result of the decrease or increase value of the container temperature after the plurality of heating stop The heating amount is adjusted, and the optimum heating amount can always be set by detecting the rice cooking amount with high accuracy.

Further, the method of heating rice cooking according to claim 2 is:
A container in which the food to be cooked is stored, a container temperature detecting means for detecting the temperature of the container, a container heating means for heating the container, and a steam temperature detecting means for detecting the temperature when steam is generated from the container. The heating of the container by the container heating means is stopped when the vapor temperature rises to a temperature near boiling, and heating after boiling is performed based on the result of the falling or rising value of the container temperature after the heating is stopped. The amount of rice is adjusted, and the optimum amount of heating can always be set by detecting the amount of cooked rice with high accuracy.

In addition, the rice cooking heating method according to claim 3 is:
Fuzzy reasoning is made as the antecedent part of the temperature change value after the heating is stopped, and the heating amount after boiling is adjusted as the antecedent part, and the optimum amount of heating is always detected by detecting the amount of cooked rice with high accuracy. Can be set.

[Brief description of drawings]

FIG. 1 is a sectional view of a rice cooker showing a first embodiment of the present invention.

FIG. 2 is a block diagram showing an electrical configuration of the same.

FIG. 3 is a block diagram showing a configuration around a heating amount setting unit.

FIG. 4 is a graph showing each control process from the start of rice cooking to heating control by changing the temperature of each sensor and turning on and off each heater.

[FIG. 5] Same as above for each control process from boiling detection to heat retention,
It is a graph shown by the temperature change of each sensor and the electricity cutoff of each heater.

FIG. 6 is a graph showing the temperature change of the container sensor and the power interruption of the rice cooking heater in the first stage of hot water cooking.

FIG. 7 is a graph showing the temperature change of the container sensor and the power interruption of the rice cooking heater during heating control and boiling detection / stability control.

FIG. 8 is a diagram showing an example of a reference heating pattern when the cooked state is set to be soft.

FIG. 9 is a diagram showing an example of a reference heating pattern in the case where the cooked state is normally set.

FIG. 10 is a diagram showing an example of a reference heating pattern when the cooked state is set to be firm.

FIG. 11 is a diagram showing the electric conduction rate of the reference heating pattern according to the above-mentioned rice cooking amount and rice cooking course.

FIG. 12 is a diagram showing a heating correction value under each condition of the above.

FIG. 13 is a block diagram of an internal configuration of a heating amount setting means showing a second embodiment of the present invention.

FIG. 14 is a graph showing a membership function of the antecedent part of the above.

FIG. 15 is a graph showing the membership function of the antecedent part of the above.

FIG. 16 is a diagram showing a control rule same as above.

FIG. 17 is a graph showing the membership function of the consequent part of the above.

FIG. 18 is a diagram showing the corrected current application rate.

[Explanation of symbols]

 6 container 15 rice cooker (container heating means) 18 container sensor (container temperature detection means) 22 lid sensor (steam temperature detection means) 39 heating amount setting means

Claims (3)

[Claims] 1. A container for containing cooked rice, a container temperature detecting means for detecting the temperature of the container, and a container heating means for heating the container, wherein the water in the container is heated by the container heating means. Is provided with a plurality of heating stop periods during heating until boiling, and the heating amount after boiling is adjusted based on the result of the decrease value or the increase value of the container temperature after the plurality of heating stops. Cooking rice heating method. 2. A container in which the rice to be cooked is stored, a container temperature detecting means for detecting the temperature of the container, a container heating means for heating the container, and a temperature of the container when steam is generated from the container. A vapor temperature detecting means, and when the vapor temperature rises to a temperature near boiling, stops the heating of the vessel by the vessel heating means, and based on the result of the falling or rising value of the vessel temperature after stopping the heating. A method of heating rice cooked by adjusting the amount of heat after boiling. 3. The cooked rice heating according to claim 1, wherein fuzzy inference is performed on the temperature change value after the plurality of heating stops as the antecedent part, and the amount of heat after boiling is adjusted and processed as the antecedent part. Method.