JPH078189A - Method for heating cooking rice - Google Patents

Abstract

PURPOSE:To cook rice in accordance with the optimal heating pattern from the early time of rice cooking. CONSTITUTION:A rice-cooking course is selected from rice-cooking courses different in the ratio of cooked rice weights. The early temperature of water just after the starting of the rice cooking and the amount of the cooked rice in a container 6 are detected with a container sensor 18. A heating pattern is set in response to the early temperature of the water and the amount of the cooked rice in the container 6, and the heating of the rice-cooking heater 15 is controlled. Thereby, the heating of the container 6 can be performed in a heating pattern responding to the rice-cooking course from the approximately early time of the rice-cooking operation.

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 in a rice cooker in which the cooked state of rice can be selected from a plurality of rice cooking courses and the cooked rice of a desired cooked state can be selected.

[0002]

2. Description of the Related Art Conventionally, this type of rice cooker stores rice and water to be cooked in a container, closes an upper opening of the container with a lid, and then controls a rice heater to turn on and off. To heat the container to cook hot water and main rice. Then, when the temperature detected by the container sensor for detecting the temperature of the container reaches a predetermined cooking temperature, the rice cooking heater is turned off, and the rice cooking process is completed through the unevenness.

In such a rice cooker, the cooked state of rice can be selected from a plurality of cooked rice courses, and a rice pattern of different cooked rice can be cooked by a heating pattern according to the selected cooked rice course. Some have functions. Then, the heating pattern is set appropriately according to the detection of the initial room temperature or the initial water temperature by the temperature sensor, the selected cooking course, and the amount of cooked rice detected during the course of cooking rice.

[0004]

The above-mentioned conventional rice cooker has the following drawbacks. First of all,
Detected based on the rate of temperature rise during the hot water stroke that promotes water absorption to rice, the heating process after the hot water stroke to boiling, or the temperature change rate during the heating stop period between the heating after the hot water stroke and boiling. Therefore, it is not possible to control the heating pattern according to the amount of cooked rice from the start of cooking rice, and the cooked rice cannot be cooked with the optimum heating pattern. Further, when setting the heating pattern, the room temperature and the water temperature are detected by a plurality of temperature sensors. However, since the heating pattern also increases depending on the number of sensors as the detection means, the memory such as the ROM in the microcomputer. In addition to not being able to store all the contents, a large-capacity ROM is required, and the contents of the program become complicated, leading to a long development period and a program error.

The present invention is intended to solve the above problems, and an object of the present invention is to provide a rice cooking heating method capable of performing rice cooking with an optimum heating pattern from the start of rice cooking.

Another object of the present invention is to provide a rice cooking heating method capable of performing rice cooking with an optimal heating pattern without unnecessarily increasing the heating pattern.

[0007]

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, a rice cooking course selected from a plurality of rice cooking courses with different weight ratios, and the initial water temperature immediately after the start of rice cooking detected by the container temperature detecting means,
The heating pattern after the rice cooking amount determination is selected according to the rice cooking amount determined based on the temperature drop detected by the container temperature detecting means after the heating of the container is stopped immediately after the rice cooking is started.

In the rice cooking method according to the second aspect of the invention, the rice cooking course is three courses of firm, normal and soft rice,
The initial water temperature is low, normal, and high, and the rice cooking amount is low, intermediate, and high. There are 27 types of combinations of these elements, and the heating pattern is provided. is there.

[0009]

According to the rice cooking method of claim 1, since the heating pattern is determined by the initial water temperature detected after the start of rice cooking and the amount of rice cooked, the heating control is performed almost according to the rice cooking course selected from the beginning of the rice cooking operation. Be seen.

Further, according to the rice cooking method of claim 2, since each heating pattern is set for 27 kinds of inputs corresponding to the rice cooking course, the initial water temperature, and the amount of rice cooked, the heating pattern is unnecessarily increased during the process. There is no need to increase.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS. In FIG. 1 showing a cross-sectional view of a rice cooker, reference numeral 1 denotes a bowl main body having an open upper surface. A heat insulating material 4 is provided. Reference numeral 5 denotes a reflection plate made of aluminum provided at the bottom of the inner case 2. The reflection plate 5 is located above the reflection plate 5 and has a bottomed cylindrical container 6 having an open upper surface for storing the rice to be cooked. Is removably housed in the inner case 2. Reference numeral 7 is a lid, and an outer lid 8 for opening and closing the upper opening of the main body 1 and a lid frame 9 provided below the outer lid 8.
And a lid bottom plate 10 that opens and closes the top 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 a hinge located on the right side of the figure.
It is rotatably supported by the body 1 by 12 and is constantly urged 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.

Reference numeral 15 denotes a container 6 above the reflection plate 5.
Is a rice cooking heater which is a container heating means provided below the container and is constituted by an electric heater such as a sheath heater. 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. 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, in the closed state of the lid body 7, heat from the lid heater 17 is directly radiated into the container 6 via the lid lower surface 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. . Reference numeral 22 denotes a lid sensor which is a container upper space temperature detecting means composed of a heat sensitive element such as a thermistor, which detects the temperature of the upper space of the container 6 near the lid heater 17 to detect the generation of steam. Is. 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 shows a main part of the display operation panel 27. In FIG. 2, 28 is a cooking switch as a rice cooking course setting means for selecting a favorite rice cooking course from a plurality of rice cooking courses. An LCD display unit 29 is provided in the vicinity of the cooking switch 28, and the display of the LCD display unit 29 moves each time the cooking switch 28 is pressed, so that the rice is softened, the rice is normal, and the rice is firm and sushi. , Cook quickly,
The rice cooking course for cooking rice, brown rice, and porridge is being selected.

FIG. 3 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 composed of a microcomputer that constitutes the control circuit unit 26.
34, a memory 35 such as a ROM, an input circuit 36, an output circuit 37, and the like. Reference numeral 38 is an operation unit including the above-mentioned cooking switch 28 connected to the input circuit 36. On the other hand, 39
Is a heating amount setting means having a plurality of heating patterns provided between the input circuit 36 and the CPU 33, and is suitable according to the detection signal from the container sensor 18 and the rice cooking course set by the cooking switch 28. A heating pattern having a different heating amount is selected and output to the CPU 33. Then, according to the heating pattern from the heating amount setting means 39 and the program stored in the CPU 33, the rice heating heater 1 is driven through the drive circuit 40.
5, the body heater 16 and the lid heater 17 are controlled to be turned on and off, and the display unit 42 including the LCD display unit 29 and the like is drive-controlled via another drive circuit 41.

FIG. 4 is a block diagram showing the internal structure around the heating amount setting means 39. In the figure, 51 is a container sensor
Based on the 18 detection signals, the container 6 immediately after starting rice cooking
An initial water temperature detecting means for detecting the water temperature inside. Also 52
Is a rice cooking amount detecting means for detecting the temperature drop of the container sensor 18 after the heating of the rice cooking heater 15 is stopped during the hot water cooking to judge the rice cooking amount in the container 6, and this rice cooking amount detecting means 52
And the detection result from the initial water temperature detecting means 51 is transmitted to the heating pattern determining means 53. The heating pattern determining means 53 has a plurality of heating patterns to be described later built therein, and based on the detection results by the initial water temperature detecting means 51 and the rice cooking amount detecting means 52, and the cooking conditions set by the cooking switch 28, preferred cooking is performed. Select the heating pattern that gives the condition.

Next, regarding the rice cooker having the above-mentioned configuration, the details of each control from the start of rice cooking to the heat retention are 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. Will be described based on the graphs of FIGS. 5 and 6. At the beginning of the rice cooking process, hot water is cooked for a total of 15 minutes, and this hot water cooking is performed in order to promote water absorption of the rice contained in the container 6. Then, as a first step, control is performed in which the rice cooking heater 15 is energized for 3 minutes and then the heating is stopped for 5 minutes. 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. This initial water temperature T
As shown in the graph of FIG. 7, the detection of n1 is 2 after starting the rice cooking.
It will be done after 0 seconds. Further, the cooked rice amount detecting means 52 is a container sensor 18 during a heating stop period after the rice cooker heater 15 is cut off.
The rice cooked amount Fin1 is detected based on the temperature difference (Pmax-P) between the maximum temperature Pmax of the rice cooker and the temperature P 5 minutes after the rice cooker heater 15 has been turned off at the end of the first stage of rice cooking. The amount of cooked rice Fin1 is determined in three stages, for example, large, 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, the smaller the temperature difference (Pmax-P), the cooked rice amount Fin1 in the container 6
It is determined that the rice cooking amount Fin1 in the container 6 is large as the temperature difference (Pmax-P) is large.

The heating pattern determining means 53 is selected by the initial water temperature Tn1 detected by the initial water temperature detecting means 51, the rice cooking amount Fin1 in the container 6 determined by the rice cooking amount detecting means 52, and the cooking switch 28. Based on the rice cooking course, the heating pattern of the rice cooking heater 15 after the second stage of hot water cooking is determined. In particular, among the rice cooking courses selected by the cooking switch 28, each of the white rice soft straw, white rice normal, and white rice hardening courses is set so that only the cooked state is different under the same white rice cooking conditions. The heating pattern is set for each course so that the weight of rice with respect to the weight of rice, that is, the weight ratio of cooked rice is different. As for the heating pattern for each course, in the case of white rice and soft rice, the weight ratio of cooked rice is 2.3.
It is set to 0 to 2.35, the weight ratio of cooked white rice is 2.28 to 2.32, and the weight ratio of white rice is cooked to about 2.25 to 2.30. In addition, the state of cooked rice depends on the amount of water relative to the amount of rice before cooking, so the cooked rice course should be such that the weight ratio of cooked rice is soft ≧ normal ≧ soft and soft ≧ soft You may set it.

In this way, the heating control from the second stage onward is carried out based on the heating pattern determined by the heating pattern determining means 53, depending on the cooked state of polished rice, soft rice, plain rice, and polished rice. The ideal heating pattern (teacher pattern) set by the above is indicated by turning on and off the rice cooking heater 15 for each rice cooking course in FIGS. 8 and 9. The second stage of hot water cooking is carried out for 7 minutes, and the rice cooking heater 15 has an initial water temperature Tn1 and a rice cooking amount Fin1 for each of the soft rice, normal, and firm rice cooking courses.
According to the above, the power is turned on for 0 to 5 minutes, and then the rice cooking process is started.

In the rice cooking process, first, in the heating control section, only the rice cooking heater 15 has 67 to 100 depending on the heating pattern determined by the heating pattern determining means 53.
It is controlled by the duty ratio of%. The energization rate for the rice cooking heater 15 differs depending on each rice cooking course. For example, when a soft rice cooking course is set, the electricity energizing rate of the rice cooking heater 15 is set to 67 to 80% and the container 6 is slowly raised. If you set the rice cooking course to heat and harden, rice cooking heater
The energization rate of 15 is set to 89 to 100% and the container 6 is quickly heated. In addition, when a normal rice cooking course is set, the electric conductivity of the rice cooking heater 15 is set to 83 to 88%, and the temperature of the container 6 is moderately raised. 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 a predetermined temperature condition of Tf1 = 80 ° C. or higher, or when the detection temperature Tf of the lid sensor 22 is 95 ° C. or higher and this state continues for 2 minutes, the rice cooking The heater 15 is cut off to temporarily stop heating the container 6.

The heating stop period of the container 6 after the controlled heating differs for each heating pattern, and the value is 130 to 170 seconds for the soft rice cooking course and 110 to 150 seconds for the normal rice cooking course. In case of the rice cooking course, it is set to 90 to 130 seconds. Next, when the heating stop period ends, the rice cooking heater 15 is controlled to switch on and off at a duty ratio of 40 to 57% in a state where the heating amount is reduced for a predetermined time, for example, 3 minutes, as the first step of the stability control, 6 is heated again. The electrical conductivity of the rice cooking heater 15 at this time varies depending on the rice cooking course, and is 40 to 50% in the soft rice cooking course, 40 to 57% in the normal rice cooking course, and 57% in the firm rice cooking course. After that, as the second step of the stability control, the rice cooking heater 15 is controlled to be turned on and off at a predetermined energization rate. The energization rate at this time is 14 to 60% in the soft rice cooking course and 40 in the normal rice cooking course. ~ 67%, 5 for a cooked rice course
It is set to 4 to 71%. Then, by controlling the power to the rice cooking heater 15 after the boiling is detected, the soft rice cooking course is slowly heated, and the normal rice cooking course is properly heated according to the amount cooked. Strong heating is performed on the course. The heating control having such characteristics is selected from the optimum heating patterns stored in the heating pattern determining means 53.

On the other hand, when the rice cooking heater 15 is cut off, the lid sensor 22 detects boiling, and the rice cooking control means 32 uses the lid sensor.
The detection temperature Tn of the container sensor 18 at the time when the detection temperature Tf of 22 reaches a temperature increase rate of 0 to 2 ° C. in 100 seconds is set as the reference temperature ST. Then, when the reference temperature ST 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, the operation is turned off repeatedly.

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 or the temperature reaches a predetermined temperature, 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. The criterion for determining the dry-up state differs depending on the rice cooking course. In the soft rice cooking course, when the detected temperature Tn is higher than the reference temperature ST by 4 ° C., or in the range of 102 to 110 ° C. with 110 ° C. as the upper limit. . Also, in the normal rice cooking course, the detected temperature Tn
Is 6 ° C higher than the reference temperature ST, or 1
The range of 104 to 112 ° C with the upper limit of 12 ° C is the criterion for the dry-up state, and in the case of the solid rice cooking course, when the detected temperature Tn is 8 ° C higher than the reference temperature ST, or 114 ° C is set. The upper limit of 106 to 114 ° C. is the criterion for the dry-up state.
At the same time, if a dry-up condition is detected, the lid bottom plate 10
In order to prevent dew condensation on the lower surface of the lid, the lid heater 17 is energized when the temperature Tf detected by 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
When the detection temperature Tf of the lid sensor 22 is 106 ° C. or higher, the operation of turning off the lid heater 17 is repeated for 20 minutes.

On the other hand, the rice-cooking heater 15 temporarily cuts the power for 0 to 4 minutes after the dry-up state is detected. If 1 to 2 minutes,
In the case of a firm rice cooking course, it is set to 0 to 1 minute. After that, the temperature T detected by the container sensor 18 due to the residual heat in the container 6
When n is higher than the reference temperature ST by 9 to 14 ° C.,
Alternatively, when the temperature reaches a predetermined temperature, the temperature shifts to unevenness. The transition temperature to this Murashi differs depending on the rice cooking course. In the soft rice cooking course, the detected temperature Tn is the reference temperature ST.
When the temperature rises by 9 ° C., or the range is 107 to 115 ° C. with 115 ° C. as the upper limit. Further, in the ordinary rice cooking course, the detected temperature Tn is 1 than the reference temperature ST.
If the temperature rises by 1 ° C, or if the upper limit is 117 ° C, 1
The temperature range from 09 to 117 ° C is the transition temperature to Murashi,
Further, in the firm rice cooking course, when the detected temperature Tn is higher than the reference temperature ST by 14 ° C., or 120
The temperature range from 112 to 120 ° C with the upper limit of 0 ° C is the transition temperature to Muramura. In the Murashi process, the rice cooking heater 15 is again energized for 5 to 30 seconds to perform double cooking operation for 13 minutes. The energizing time of the rice cooking heater 15 is 5 to 20 seconds for the soft rice cooker and the normal rice cooking course, and 10 to 30 seconds for the hard rice cooking course. By controlling the power to the rice cooking heater 15 after detecting the dry-up state, the rice cooker has a softer rice cooker with a little heating for a longer unevenness, and a normal rice cooker course has an appropriate heating for a plump, even cooking. In the course, strong heating will make the village even more lively.

In this way, when the unevenness for a predetermined time is finished, the temperature is shifted to the heat retention step, and the temperature Tf detected by the lid sensor 22 is 70 + 3.
When the temperature is less than ℃, the lid heater 17 is energized and the detected temperature Tf is 7
If the lid heater 17 is cut off when the temperature is 0 + 3 ° C or higher,
When the detected temperature Tn of the container sensor 18 is lower than 70 ° C., the body heater 16 is energized, and when the detected temperature Tn is 70 ° C. or higher, the body heater 16 is cut off.

Next, the heating pattern during the rice cooking process will be described in more detail. The heating pattern determining means
53 has a plurality of heating patterns shown in FIGS. 10 to 12. This heating pattern is 3 rice cooking courses for soft, normal, and firm, which are set by the cooking switch 28, and below 9 ° C (low), 10 to 25 ° C (normal), 2
Initial water temperature T divided into 3 ways of 6 to 44 ° C (higher)
8 and 9 for each of 27 types of inputs combined by the three elements of n1 and the rice cooking amount Fin1 divided into three stages of small amount (small), intermediate amount (intermediate), and large amount (large) It is set based on the ideal heating pattern shown in the heating control of the rice cooking heater 15. Then, turn on the rice cooking heater 15 in the second stage of hot water cooking.
OFF time, ON / OFF cycle of the rice cooking heater 15 in the heating control section, disconnection time of the rice cooking heater 15 after heating control which is the heating stop time, stable control ON / OFF cycle of the rice cooking heater 15 in the first stage, stable control ON / OFF cycle of the rice cooking heater 15 in the second stage, OFF temperature of the rice cooking heater 15 when the dry-up state is detected, the uneven transfer temperature, OFF time after power failure of the rice cooking heater 15 when the dry-up state is detected, and unevenness Setting conditions are determined for each of the ON time of the rice cooking heater at each time, and each input information of the cooking course, the initial water temperature Tn1, and the rice cooking amount Fin1 in FIGS. 8 to 10 and the heating corresponding to this input information. The pattern is made into a data table and stored in the ROM or the like of the microcomputer. For example, when a soft rice cooking course is set, the initial water temperature Tn1 is 9 ° C. or less, and the rice cooking amount Fin1
Under each input condition with a small amount of
Is set. In this case, after the first stage of hot water cooking, the rice cooking heater 15 is energized for 60 seconds / disconnected for 360 seconds,
Cook the hot water for 2 minutes and perform the second step (). Subsequently, heating control is performed by energizing the rice cooking heater 15 for 60 seconds / powering off for 30 seconds (), and the detection temperature Tn of the container sensor 18 is Tn3 = 90.
℃ or more, and the detection temperature Tf of the lid sensor 22 is Tf1 =
When it reaches 80 ° C or higher, the rice cooking heater 15 is stopped for 170 seconds (). After that, in the first stage of stability control, the rice cooking heater 15 is energized for 20 seconds / interrupted for 30 seconds (), and
In the second stage of the stable control, the container 6 is heated while the rice cooking heater 15 is energized for 15 seconds / powered off for 30 seconds (). When the temperature Tn detected by the container sensor 18 is higher than the reference temperature ST by 4 ° C. or 110 ° C. or higher (), the rice cooking heater 15 is turned off for 180 seconds to stop heating (), During the cooking control process,
When the detected temperature Tn becomes higher than the reference temperature ST by 9 ° C. or becomes 115 ° C. or higher (), the unevenness shifts. In this purging process, the rice cooking heater 15 is heated twice by heating for 5 seconds ().

The heating pattern output from the heating pattern determining means 53 is set for each of 27 inputs. For example, a soft rice cooking course, 10 to 25
The heating pattern for the input of the initial water temperature Tn of ℃, and the small amount of cooked rice Fin1 is set to the same heating pattern 4 as the heating pattern for the input of the soft rice course, the initial water temperature Tn1 of 26 to 44 ° C and the small amount of cooked rice Fin1. To be done. This is because if the amount of cooked rice Fin1 is small, the water temperature is 10 ° C.
This is because a sufficiently preferable cooked state can be obtained even with the same heating pattern as in the case of 44 ° C. or less, and the heating pattern 12 and the heating pattern 20 are also shared. As a result, the heating pattern determination means 53
In this example, 24 heating patterns are output for 27 inputs.

As described above, according to the above-described embodiment, the heating pattern is the rice cooking course preset by the cooking switch 28, and the initial water temperature Tn1 detected in the first stage of hot water cooking for 8 minutes after the start of rice cooking. Since the amount of cooked rice Fin1 is determined, the heating control by the cooked rice heater 15 can be performed with the optimum heating pattern in the second-stage shift of hot water cooking. Therefore, it is possible to cook the rice in the container 6 according to the intended heating pattern according to the rice cooking course set from the initial stage of rice cooking.

Further, the initial water temperature Tn1 and the amount of cooked rice Fin
Since the determination of 1 is performed based on the temperature information from the container sensor 18 that detects the temperature of the container 6, the heating pattern can be set by the single container sensor 18. Further, the ROM in the rice cooking control means 32 has three rice cooking courses, three initial water temperatures Tn1, and three levels of rice cooking amount Fin1.
There are 27 types of input information obtained by combining the three elements, and 24 heating patterns corresponding thereto are stored, and it is not necessary to increase unnecessary heating patterns more than necessary. Therefore, at the time of development, it is possible to change the program by a simple process of only correcting the contents of each data table, and it is possible to eliminate the cause of the prolongation of the development period and the accompanying program error.

Further, in the conventional rice cooker, the index for distinguishing the difference in the cooked state is unclear, and the user may not be able to easily understand how to use the different cooking functions. In the example, the difference in the cooked state of white rice,
Moisture content of rice using the cooked weight ratio of 2.30 to 2.35 for soft rice, 2.28 to 2.32 for white rice and 2.25 to 2.30 for white rice as an index. Since it is possible to select the cooking course with different rates by the cooking switch 28, the user side can easily understand the proper use of the cooking function, and it is possible to use it effectively.

Further, referring to an ideal heating pattern (teacher pattern) which is considered in advance corresponding to each rice cooking course, the optimum heating according to the rice cooking course, the initial water temperature Tn1 and the rice cooking amount Fin1 is selected from these. Since the pattern is set, even if there is a variation in the initial water temperature or a variation in the amount of cooked rice, it is possible to obtain a more desired cooked state for the cooked rice course selected by the cooking switch 28.

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 heating patterns shown in FIGS. 10 and 12 are merely examples, and may be appropriately changed in consideration of various conditions such as the heating amount for the container.

[0033]

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. , A rice cooking course selected from a plurality of rice cooking courses having different cooked weight ratios, an initial water temperature immediately after starting the rice cooking detected by the container temperature detecting means, and a container temperature detection after heating of the container immediately after the rice cooking is stopped According to the amount of cooked rice determined based on the temperature drop detected by the means, the heating pattern after the determination of the amount of cooked rice is selected, and it is possible to cook rice with the optimum heating pattern from the start of cooking rice. It is possible to provide a simple cooking and heating method.

In addition, the method for heating and cooking rice according to claim 2 is:
The rice cooking course consists of 3 courses: firm, medium, and soft, the initial water temperature is low, medium, and high, and the rice cooking volume consists of 3 stages: small, medium, and large. The above-mentioned heating pattern is provided for 27 types of inputs consisting of, and it is possible to provide a rice cooking heating method capable of performing rice cooking with an optimal heating pattern without unnecessarily increasing the heating pattern.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a rice cooker showing an embodiment of the present invention.

FIG. 2 is a front view showing a main part of the same display operation panel.

FIG. 3 is a block diagram showing an electrical configuration of the same.

FIG. 4 is a block diagram showing a configuration around a heating amount setting unit.

FIG. 5 is a graph showing the process from the start of rice cooking to the heating control by changing the temperature of each sensor and turning on and off each heater.

FIG. 6 is a graph showing a process from boiling detection to heat retention by changing temperature of each sensor and turning on and off each heater.

FIG. 7 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. 8 is a graph showing a process from start of rice cooking to heating control according to the same ideal heating pattern by temperature change of each sensor and power interruption of rice cooking heater.

FIG. 9 is a graph showing a process from boiling detection to heat retention based on an ideal heating pattern by changing temperature of each sensor and turning on and off the rice heating heater.

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

FIG. 11 is a diagram showing an example of a heating pattern when the cooked state is set to be normal.

FIG. 12 is a diagram showing an example of a heating pattern when the cooked state is set to be firm.

[Explanation of symbols] 6 container 15 rice cooker heater (container heating means) 18 container sensor (container temperature detection means) 32 rice cooker control means 28 rice cooker switch (rice cooker course setting means) 51 initial water temperature detector 52 rice cooked quantity detector 53 heating Pattern determination means

Claims (2)

[Claims] 1. A plurality of rice cooking courses, each of which has a container for containing cooked rice, a container temperature detecting means for detecting a temperature of the container, and a container heating means for heating the container, and which have different cooked weight ratios. Judgment based on the selected rice cooking course, the initial water temperature immediately after starting the rice cooking detected by the container temperature detecting means, and the temperature drop detected by the container temperature detecting means after the heating of the container is stopped immediately after the rice cooking is started. A method for heating cooked rice, comprising selecting a heating pattern after determining the cooked rice amount according to the cooked rice amount. 2. The rice cooking course consists of three courses: firm, medium and soft, the initial water temperature is low, medium, and high, and the rice cooking amount is composed of three stages: small, medium, and large. 27 consisting of the combination of each element of
The rice cooking heating method according to claim 1, wherein the heating pattern is provided for every input.