JPH0824128A - Rice cooker - Google Patents

Abstract

PURPOSE:To cook an uncertain type of blended rice of different quality in a desirable condition via simple operation without causing the rice to be boiled over. CONSTITUTION:A heating pattern for cooking specific polished rice is selected on the operation of a heating pattern selection switch 75. As a result, a boiling process time is extended, as compared with the case of rice cooking under a heating pattern for cooking ordinary polished rice. Also, the heating capacity of induction coils 6 and 7 at a boiling continuity process can be reduced, as compared with the case of rice cooking under the heating pattern for cooking ordinary polished rice. Consequently, the water absorption action of the rice is sufficiently accelerated by an extent corresponding to the extension of the boiling process time, without any water immersion process. Also, the boiling over is not caused, even when a water amount is increased.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker having a heating pattern corresponding to various rice qualities.

[0002]

2. Description of the Related Art Conventionally, this type of rice cooker can select a heating pattern corresponding to various rice qualities such as polished rice (white rice), brown rice, germinated rice, wheat, wheat mixed white rice, glutinous rice and glutinous rice mixed white rice. Things are known. This is, for example, Japanese Patent Laid-Open No.
As disclosed in Japanese Patent No. 41916, every time a selection switch corresponding to a heating pattern selection unit is pressed, white rice,
The heating pattern corresponding to the rice cooking course of various cooking menus such as brown rice, cooked rice, and porridge is sequentially set, and based on this heating pattern, the on / off control for the rice cooking heater serving as a pot heating means is performed. There is.

[0003]

The heating pattern of the rice cooker in the above-mentioned prior art has a single rice quality or a specific rice quality (the user decides a cooking menu and selects the rice quality according to this menu). However, it was not possible to use a mixture of a plurality of types of rice qualities having different types of starch, which account for about 90% of the solid content of rice, or the initial moisture content of rice. For example, Indica rice from tropical Asia known as rice quality with a lot of amylose starch is characterized by being less sticky when cooked,
This kind of rice is usually boiled so that the core remains a little, then steamed until the core is gone and finished, then cooked into curry, fried rice, rice salad etc. . In this way, rice quality is roughly classified into long-grain rice with low stickiness such as Indica seeds, and medium-grain rice and small-grain rice with high stickiness such as Japonica seeds. In addition to the above-mentioned squeezing method of boiling with a predetermined amount of water, there are a boiled and steamed method, a boiled and oven baked method, and a steamed and baked method. In addition, there are many cooking menus, such as pilaf, paella, risotto, and fried risotto, depending on the rice quality and cooking method. In such a situation, long grain rice, medium grain rice, and small grain rice can be mixed and used. Also,
The optimum cooking method common to various rice qualities is difficult, and any cooking method will result in a dissatisfied state.

When mixed rice having various rice qualities is cooked in a rice cooker which is popular in ordinary households, the rice becomes too hard or eats with a core remaining due to the difference in water absorption characteristics of rice. There are cases where you cannot do it. In addition, as a method of removing the core of the rice and making it edible, it is effective to increase the water content in advance and make the water dipping time longer than normal white rice, that is, Japonica rice before cooking rice. However, it takes time and effort to perform such an operation,
troublesome. In this case, the degree of water addition can be solved by providing a water line for mixed rice in the pan, but since the amount of water addition is greater than that of normal white rice, spillage tends to occur.

In view of the above circumstances, an object of the present invention is to provide a rice cooker which can cook unspecified mixed rice having different rice qualities in a preferable state by a simple operation without causing spillage. .

[0006]

The rice cooker of the present invention comprises a pot, a pot heating means for heating the pot, a heating pattern for ordinary white rice cooking of at least a single type of rice quality, and a plurality of types. It has a heating pattern for specific white rice cooking that mixes rice quality and cooks rice, a heating pattern selection means to select one heating pattern from these heating patterns, and a hot water cooking process to accelerate water absorption of rice, heating to boiling state A boiling rice control means for controlling the pot heating means in accordance with the heating pattern selected by the heating pattern selecting means while sequentially performing a boiling heating step, a boiling continuing step for continuing the boiling, and a purging step for maintaining the temperature during boiling. And a heating pattern for the specific white rice cooking is selected by the heating pattern selecting means, the rice cooking control means controls the heating pattern for the normal white rice cooking. Thereby increasing the time of stroke cook to have shed the compared to over emissions, and performs control by reducing the amount of heating of the pan heating means in the boil continues stroke. In this case, it further comprises a timer setting means for controlling the rice cooking control means at a set time, and when the timer operation is performed by the timer setting means, the rice cooking control means causes the heating pattern for the specific white rice cooking and the normal It is preferable that the hot water cooking process in the heating pattern for cooked white rice is the same and the control is performed. Further, when the heating pattern for the specific white rice cooking is selected by the heating pattern selection means, the rice cooking control means sets the heating amount of the pot heating means in the unevenness stroke as compared with the heating pattern for the normal white rice cooking. It is preferable that the number of controls is reduced.

[0007]

According to the structure of claim 1, when the heating pattern selecting means selects the heating pattern for the specific white rice cooking, the hot water cooking process takes a longer time than the normal rice heating pattern for the white rice cooking. For this reason, the water absorbing action of rice is sufficiently promoted even if water is not used in advance. In addition, in the case of cooking rice with a heating pattern for cooking specific white rice, the heating amount of the pan heating means during the boiling continuation process is smaller than that with the heating pattern for normal rice cooking, so even if the amount of water addition is increased, There is no worry of spilling.

According to the second aspect of the present invention, when the timer operation is performed by the timer setting means, the water absorption of rice is sufficiently promoted before the rice cooking is started, so that the hot water cooking process can be performed regardless of the heating pattern. When the heating is performed under the same heating condition, unnecessary time required for cooking rice is omitted.

Further, according to the structure of claim 3, when the heating pattern for selecting the specific white rice is selected by the heating pattern selecting means, the heating amount in the Murashi cooking process is higher than that for the normal heating pattern for the white rice. Even if the boiling time becomes shorter and the boiling continuation stroke becomes longer, sticking of the stick to the pot is prevented.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to FIGS. First, in FIG. 1 showing an overall cross-sectional view of an IH heating type rice cooker applied in this embodiment, reference numeral 1 denotes a main body of a pot having an open top surface, which is an inner frame 2 serving as a pot housing portion and An outer frame 3 made of plastic is provided so as to surround the outside of the frame 2. Reference numeral 4 denotes a pan serving as a container for containing rice, which is an upper contained object mainly made of an aluminum material, and water, and the pan 4 is supported by the upper end of the inner frame 2 in a suspended state when the inner frame 2 is accommodated. To be done.
A heating layer 5 made of a magnetic metal material such as ferritic stainless steel for heating the pot 4 is provided on the bottom and bottom of the outer surface of the pot 4.

Reference numerals 6 and 7 denote induction coils for heating the pan 4, which are induction coils for induction heating of the heat generating layer 5 provided on the bottom of the outer surface and the lower portion of the side surface of the inner frame 2. The heat generating layer 7 is disposed at a predetermined distance from the heat generating layer 5. Further, reference numeral 8 is a coil cover attached and fixed so as to cover the outside of the induction coils 6 and 7. 9
Is a pan sensor serving as a pan temperature detecting means for detecting the outer surface temperature of the pan 4, which is provided in contact with the bottom surface of the pan 4. The pan sensor 9 is composed of a negative characteristic thermistor 9A and a spring 9B which is an elastic member, and is provided so as to be retractable in an opening 10 formed in the central bottom of the inner frame 4. In addition, at the bottom of the inner frame 2, a thermal fuse located near the opening 10 is provided.
11 are provided. Reference numeral 12 is a control board provided in the lower portion of the container body 1, and for example, an inverter circuit for supplying a predetermined high frequency current to the induction coils 6 and 7 is built therein. At the bottom and sides of the outer frame 3, there are an intake port 13 and an exhaust port, respectively.
14 is provided, and the container body 1 is opposed to the intake port 13.
A cooling fan 15 and a motor 16 that constitute a blower are provided inside the fan, and the induction coils 6, 7 and the control board 12 are cooled by introducing outside air into the main body 1 by rotating the cooling fan 15. It has become. Reference numeral 17 is a ferrite core provided outside the coil cover 8 for preventing leakage of magnetic flux, which is formed by sintering a high-permeability material mainly composed of iron oxide, and is orthogonal to the winding direction of the induction coils 6 and 7. It is equipped with multiple. Reference numeral 18 is a magnetic shield plate made of an aluminum material, which is provided outside the ferrite core 17.

Reference numeral 21 is a lid that covers the upper opening of the pot 4 so as to be openable and closable. The lid body 21 is attached, for example, with an outer lid 22 made of polypropylene resin, an outer lid cover 23 provided along the lower outer periphery of the outer lid 22, and a space below the outer lid 22 to form a space. Heat sink made of aluminum material
24, and an inner lid 26 that closes the upper opening of the pan 4 via an inner lid retainer 25 is detachably attached to the lower portion of the heat dissipation plate 24. 27 is an outer lid cover 23 and a heat sink 24
It is an annular lid packing sandwiched between the
When closed, the lower end of the lid packing 27 comes into close contact with the upper flange portion of the pan 4. A clamp button 28 is provided on one side of the lid body 21, and by pushing and operating this clamp button 28, the lid body 21 can be opened with a hinge 30 provided on the other side of the lid body 21 as a rotation center. it can. On the other hand, on the upper surface of the heat dissipation plate 24 forming the lower surface of the lid body, as a lid heating means for heating the heat dissipation plate 24 of the lid body 21 during rice cooking and heat retention, a lid heater 31 such as a code heater is provided and heat dissipation is performed. Board 24
As a lid temperature detecting means for detecting the temperature of, a lid sensor 32 including a negative characteristic thermistor is provided. The lid heater 31 is
Mainly for keeping the inner frame 2 warm, it forms a parallel circuit with the body heater 33, which is provided on the upper portion of the outer surface of the inner frame 2 and is composed of a code heater or the like. Reference numeral 34 is a steam port for discharging the steam from the pan 4 to the outside, and 35 is an operation panel provided on the upper portion of the outer lid 22.

FIG. 2 shows a sectional view of the pot 4, in which 41 is a plurality of proper water level lines formed on the inner surface of the pot 4 by pad printing. In addition to the white rice water level line 41A used when cooking white rice, the brown rice water level line 41B used when cooking brown rice, which has a different amount of water than when cooking white rice, and the rice that is used for rice porridge, It is composed of a porridge water level line 41C having two water level lines and a mixed rice water level line 41D used when mixing mixed rice with different rice qualities such as long grain rice, medium grain rice and small grain rice. The reason why the mixed rice water level line 41D is formed at a position higher than the white rice water level line 41A is that mixed rice with different rice qualities requires more water than ordinary white rice with the same rice quality. In addition, the side surface of the pot 4 has an upper portion 4A depending on the position of each proper water level line 41.
From the top to the bottom 4B, a plurality of inclined surfaces having different inclination angles are sequentially formed. In the present embodiment, the optimum water level line 41 is located at the maximum amount of rice that can be cooked, and from the upper portion 4A of the pot 4, for example, α
A first inclined surface 42 is formed with an inclination of A = 5 °, and then
It is located at a substantially intermediate amount of each appropriate water level line 41, and for example, αB = 1.
The second inclined surface 43 is formed at an inclination of 5 °, and further, it is positioned at the minimum amount of rice that can be cooked on each suitable water level line 41, and the bottom portion 4 of the pan 4 is placed.
The third inclined surface 44 is formed at an inclination of, for example, αC = 30 ° up to B. That is, the pot 4 has three inclined surfaces 42, 43, 44 having an inclination angle of αA <αB <αC, and the cross section of the pot 4 is formed by a circle having a different diameter depending on the vertical direction. It is preferable that the height of each suitable water level line 41 and the amount of rice that can be cooked are appropriately set in consideration of the volume of the pot 4 and the amount of heating according to the rice cooking method. Also, unlike the present embodiment, for example, the side surface of the pan 4 may be formed by the relationship of αA <αC by two inclined surfaces.

Next, referring to FIG. 3, the main portion of the pot 4 will be described in detail. Reference numeral 45 is a base material of the pot 4 made of AC4C type or A3004 type aluminum.
By, for example, die casting, the pot 4 having a shape as shown in FIG. 2 is formed. 46 is a primer layer formed on the inner surface of the base material 45. This is a FE after the surface of the base material 45 is roughened by blasting with alumina powder or the like.
It is a paint which is mainly composed of P resin and is dried at 200 ° C. for about 15 minutes. On the surface of the primer layer 46, a paint mainly composed of an FEP resin of a color different from that of the primer layer 46 (for example, if the primer layer 46 is metallic gray, it is white. Layer 47 is print molded in place by pad printing. Further, an inner coat layer 48 which is the innermost surface of the pot 4 is formed on the surfaces of the primer layer 46 and the water level layer 47.
The inner coat layer 48 is formed by applying a paint mainly composed of a transparent PFA resin and then drying it at 380 ° C. for about 20 minutes. On the other hand, on the lower surface of the base material 45, that is, on the outer surface side of the pot 4, after the surface of the base material 45 is roughened by blasting with alumina powder or the like, a polyether sulfone resin and a PTFE resin are mainly used. The outer coat layer 49 is formed by applying a paint and then drying it at 360 ° C. for about 15 minutes.

Next, the circuit configuration of the rice cooker will be described with reference to FIG. 4. Reference numeral 51 is a microcomputer mounted on the control board 12, which is, as is well known, a control device 52 constituting a microprocessor and an arithmetic operation. In addition to the device 53, a clock device 54 and a storage device including a ROM and a RAM.
Equipped with 55. An input device 56 composed of an A / D converter is connected to the input side of the microcomputer 51, and the pan sensor 9 and the lid sensor described above are connected via this input device 56.
Along with 32, an operation switch 57, which is provided on the operation panel 35 and is an operation means for operating the start of rice cooking and heat retention, and the pan 4
A pan detection sensor 58 for detecting the presence or absence of each is connected. On the other hand, an output device 59 is connected to the output side of the microcomputer 41, and through this output device 59, the induction heating means 60 for electromagnetically heating the pan 4 and the body heater 33 and the lid heater 31 are simultaneously provided. A heater drive means 61 having a switch means such as a triac for controlling the ON / OFF of the power supply, a motor drive means 62 for driving the cooling motor 16 and the like are connected. In addition to these, the output device 59 has a display drive means 64 for controlling the display on the LCD / LED display means 63 including an LCD which is a liquid crystal display for displaying the time and the like and an LED for displaying the operating state and the like. In addition to being connected, a buzzer drive means 66 for controlling the ringing of a buzzer 65 that notifies the end of timer rice cooking is also connected. The microcomputer 51 uses the operation signal of the operation switch 57, the pan sensor 9 and the lid sensor.
Temperature data from 32, the pan detection signal by the lower limit detection of the input current of the inverter circuit built in the control board 12, the time information from the timer 54, etc., according to the control sequence preset in the storage device 55, Induction heating means 6
0, lid heater 31, body heater 33, LCD / LED display means 63, and buzzer 65 are controlled. In addition, 67 is connected to the output device 59, and is a storage device of the microcomputer 51 at the time of power failure.
It is a power failure backup means for backing up the contents stored in 55 via the microcomputer driving means 68.

A high frequency current is supplied to the induction heating means 60 based on an output signal from the microcomputer 51, and a high frequency current is controlled while varying the high frequency current value and controlling the interruption / disconnection of the induction coils 6 and 7. Current adjusting means 69 is provided. When a predetermined high frequency current is supplied to the induction coils 6, 7 from the high frequency current adjusting means 69, an alternating magnetic field is generated in the induction coils 6, 7 and the induction coils 6, 7 are generated.
An eddy current is generated in each of the heat generating layers 5 facing 7 and the eddy currents are converted into Joule heat, so that the heat generating layers 5 generate heat and the pan 4 is heated. In this embodiment, the maximum output of the induction coils 6 and 7 is 1200 W, the output of the lid heater 31 is 45 W, and the output of the body heater 33 is 25 W.

The structure of the processing procedure of the control sequence stored in the storage device 55 of the microcomputer 51 will be described with reference to the block diagram of FIG. In the figure, reference numeral 71 is based on the temperatures detected by the pan sensor 9 and the lid sensor 32, and the induction coils 6, 7, the body heater 33, and the lid heater 31 are turned on and off according to a predetermined heating pattern to be described later, so that the hot water is cooked It is a rice-cooking control means that cooks rice up to the even-colored heating. This rice cooking control means 61 is a hot water cooking control means 72 which performs a hot water cooking process for a predetermined time after the rice is cooked in order to promote the water absorption effect of rice, and a pot after completion of the hot water cooking process until the boiling detection is completed. 4. A boiling heating control means 73 for performing a boiling heating step for heating the inside of the pan 4 to a boiling state, and a boiling continuation control means for performing a boiling continuation step for continuing the pan 4 in the boiling state until boiling detection is completed after the boiling detection. 74
And a nonuniformity control means 75 for performing a nonuniformity stroke in which the pan 4 is maintained at the boiling temperature for a predetermined time after completion of cooking detection.

Reference numeral 76 is a heating pattern selection switch which corresponds to a heating pattern selection means which constitutes a part of the operation switch 57, and which is selected from a plurality of heating patterns stored in the heating pattern setting means 77. One of the heating patterns is selected. Heating pattern setting means 77
Is a heating pattern for normal white rice cooking (Japonica) that cooks at least a single type of rice, and a heating pattern for specific white rice cooking (Japonica and Indica) that mixes multiple types of rice. Have. In addition, as another rice cooking course, for example, a heating pattern in which normal white rice is cooked in three stages of soft, normal, and firm, a heating pattern according to the use environment of rice such as summer and new rice, or Corresponding to the appropriate water level line 41, brown rice,
A heating pattern corresponding to the quality of a single type of rice selected according to the user's preference, such as rice (rice cake or mixed rice of rice cake and non-glutinous rice) and rice porridge, is appropriately incorporated in the heating pattern setting means 77, and the heating pattern Each time the selection switch 76 is operated, these heating patterns are selectively selected. When the heating pattern selection switch 76 is used to select the heating pattern for the specific white rice cooking, the rice cooking control means
71 is longer than the case where a heating pattern for normal white rice cooking is selected, and the time for the hot water cooking process by the hot water cooking control device 72 and the time for the mud rolling process by the mudling control device 75 are increased, and the boiling continuation control is performed. Control is performed by reducing the heating amount of the pan induction coils 6 and 7 by the means 74 in the boiling continuing process.

Reference numeral 78 denotes the rice cooking control means at a set time.
It is a timer setting means for controlling by 71. This timer setting means 78 has a built-in timer operation when the timer switch 79 is pushed, and the unevenness stroke of the unevenness control means 75 ends at the reserved cooking time adjusted by a time adjustment switch (not shown) in advance. The rice cooking control means 71 is controlled to do so. When the timer operation is set by the timer setting means 78, the cooked rice control means 71 is a hot water cooked control means in both the heating pattern for specific white rice cooking and the heating pattern for normal white rice cooking.
The hot water cooking process by 72 is the same and the control is performed.

With respect to the rice cooker having the above-mentioned structure, its operation is shown in the graph of FIG. 6 showing the interruption / disconnection between the induction coils 6, 7 and the body heater 33 and the lid heater 31, and the heating corresponding to the heating pattern of each rice cooking course. Description will be given based on the explanatory views of FIGS. 7 and 8 showing the conditions.

First, the operation for directly starting rice cooking without performing the timer operation by the timer setting means 78 will be explained. After the rice cooking is started, the rice cooking control means 71 causes the hot water cooking control means 72 to control the water temperature in the pan 4. 30 ℃ to 60
Perform a hot water cooking process at ℃ to accelerate the water absorption of rice. This hot water cooking process is composed of a first stage of 6 minutes and then a second stage of which the process time T is different according to the heating pattern. That is, the first of the hot water cooking process
The steps are performed for 6 minutes regardless of the rice cooking menu, and as shown in FIG.
As shown in, the operation of turning off the induction coils 6 and 7 for 30 seconds after starting the rice cooking, and then repeating the operation of turning on for 40 seconds / 20 seconds is turned off for 170 seconds after the third 40 seconds of turning on. In this case, the heating amount of the induction coils 6 and 7 is 800W. In the second stage of the next hot-pot cooking, when the heating pattern selection switch 76 is used to select the normal heating pattern for cooked white rice, the induction coils 6 and 7 are energized for 30 seconds / 30 seconds.
The operation of shutting off the power for seconds is repeated, and the power is shut off for 300 seconds after the fourth 30-second energization ends. In this case, the heating amount of the induction coils 6 and 7 is 800 W, and the stroke time T is 9
It will be a minute. On the other hand, when the heating pattern for the specific cooked rice is selected by the heating pattern selection switch 76, the induction coils 6 and 7 are energized for 30 seconds / disconnected for 30 seconds repeatedly, and the sixth energization for 30 seconds is performed. Is finished when 111
Turn off the power for 0 seconds. In this case, the heating amount of the induction coils 6 and 7 is also set to 800 W, but the stroke time T is 24
It's getting longer. In the hot water cooking process, the lid heater 31
Both the body heater 33 and the body heater 33 are cut off. In addition, when the temperature detected by the pan sensor 9 reaches 80 ° C. in the first or second stage of hot water cooking, the induction coils 6 and 7 are de-energized, and the process waits until the stroke time of each stage elapses. .

When the hot water cooking process by the hot water cooking control means 72 is completed, the rice cooking control means 71 causes the next boiling heating control means 73 to perform the boiling heating process. In this boiling heating process, the induction coils 6 and 7 are set to 120 regardless of the rice cooking course.
The rice and water in the pan 4 are rapidly heated by continuously energizing at the maximum output of 0W. During this period, the lid heater 31 and the body heater 33 are continuously cut off. When the temperature detected by the lid sensor 32 reaches 95 ° C. or more and a predetermined time (60 seconds) has elapsed, the rice cooking control means 71 detects the boiling state of the pan 4 and the boiling continuation stroke by the next boiling continuation control means 74 is started. Run.

In the boiling continuation process, the heating amount W1 for the induction coils 6 and 7 differs depending on the heating pattern of the selected rice cooking course. That is, when the heating pattern selection switch 76 is used to select the normal heating pattern for cooked rice, the heating amount W1 of the induction coils 6 and 7 is output.
The operation of energizing for 30 seconds / disconnecting for 30 seconds is repeated in the state of 00W. On the other hand, when the heating pattern selection switch 76 is used to select the heating pattern for specific white rice cooking, the heating amount W1 of the induction coils 6 and 7 is reduced to 800 W, and the heating amount W1 is reduced to 30
Repeat the operation of energizing for 2 seconds and disconnecting for 30 seconds. During this period, the lid heater 31 and the body heater 33 repeat the operation of energizing for 40 seconds and disconnecting for 20 seconds. When the temperature detected by the pan sensor 9 reaches a predetermined temperature P = 125 ° C. in this boiling continuation process, it is determined that the inside of the pan 4 has been in a dry-up state, and the next unevenness control means 75 makes the spots uneven. Carry out the process.

[0024] In this unevenness stroke, the heating amount W2 and the stroke time for the induction coils 6 and 7 differ depending on the heating pattern of the selected rice cooking course. In other words, when the heating pattern selection switch 76 is used to select the normal heating pattern for cooked rice, with the output of the induction coils 6, 7 set to 600 W, the operation of energizing for 10 seconds / disconnecting for 100 seconds is performed for 13 minutes Repeat until the time elapses, but when the heating pattern selection switch 76 is used to select the heating pattern for specific white rice, the induction coils 6 and 7 turn on the power for 800 W and turn off the power for 10 seconds and disconnect the power for 120 seconds. Repeat until 15 minutes have passed. In this case, the disconnection time of the induction coils 6 and 7 in the heating pattern for cooking specific white rice is 2 times longer than the disconnection time in the heating pattern for normal rice cooking.
It has become 0 second longer, and the heating amount W2 of the induction coils 6 and 7 has substantially decreased. During this time, the lid heater 31 and the body heater 33 are energized for 30 seconds / 30 seconds to prevent dew condensation.
Repeatedly shutting off the power for a second. In this way, when the predetermined stripping time elapses, a series of rice cooking procedures by the rice cooking control means 71 is completed, and a heat retaining step for maintaining the rice in the pan 4 at a predetermined heat retaining temperature is performed.

Next, the operation when the timer operation is performed by the timer setting means 78 will be described. When the timer operation is performed, the hot water cooking control means 72 omits the second step of the hot water cooking process. That is, when rice is cooked from the timer operation, only the first stage of the hot water cooking process common to all rice cooking courses is executed. Also, in the case of timer operation, the purple line ends at the set time,
The unevenness control means 75 controls so that the rice in the pan 4 is cooked. In other respects, the control is performed under exactly the same heating conditions as the series of controls shown in FIG. 7 in which the timer operation is not performed.

In the present embodiment, the heating pattern setting means 77 stores a heating pattern for cooking specific white rice corresponding to the case of cooking a plurality of types of rice in which long grain rice, medium grain rice and small grain rice are mixed. The point is noted. If you select the heating pattern for this specific white rice cooking with the heating pattern selection switch 76, the rice that does not perform the timer operation that starts rice cooking immediately after washing rice is used for normal white rice rice cooking of normal single type rice. Compared to rice cooked using a heating pattern, the time required for the hot water cooking process to promote water absorption of rice at the beginning of rice cooking is 1
It increases from 5 minutes (6 minutes for the first step, 9 minutes for the second step) to 30 minutes (6 minutes for the first step, 24 minutes for the second step). Therefore, in this case, the heating amount is increased, the water temperature is also increased, the water absorption effect of the rice is promoted, and the conventional troublesome operation such as lengthening the soaking time of water before starting rice cooking is not required. You can eliminate problems such as the rice becoming too hard and the core left behind so that you cannot eat it. On the other hand, when the rice is cooked at the set time using the timer setting means 78, the rice is sufficiently absorbed at the time of the timer operation until the rice cooking is started.
No. 72 shortens the hot water cooking time with the heating pattern for specific white rice cooking to 6 minutes in the first step, which is the same as the hot water cooking time with the heating pattern for normal white rice cooking. As a result, even when the heating pattern for cooking specific white rice is selected, it is possible to obtain an effect that the time required for cooking rice is not unnecessarily lengthened during the timer operation.

Further, in the rice cooker of this embodiment, when the heating pattern for specific white rice cooking is selected, the heating amount W1 of the induction coils 6 and 7 in the boiling continuation process is higher than that of the normal rice heating rice pattern. Output 1000W to output 800W
It is also noteworthy that it decreases to. In other words, when cooking multiple types of rice, it is necessary to add more water than normal cooked rice, which tends to cause spillage during cooking. When the rice is cooked by the above, the heating amount W1 of the induction coils 6 and 7 in the boiling continuation stroke is reduced by the boiling continuation control means 74, so that it is possible to prevent spillage. Further, by reducing the heating amount W1 of the induction coils 6 and 7, it is possible to maintain the boiling duration for a long time in a state where the amount of water added is large, so that the water absorption action of rice during this boiling continuation stroke is further enhanced. Can be promoted.

On the other hand, in the case of cooked rice according to the above-mentioned heating pattern for cooked specific white rice, the boiling duration is maintained for a long time.
On the contrary, the amount of starch elution of rice during cooking is large (that is, the amount of bean is large), and the bean that collects on the bottom of the pot 4 is easily burnt. Compared with rice cooked with a heating pattern for rice cooked with white rice, the induction coils 6 and 7 have a disconnection time of 100.
Since the heating amount W2 of the induction coils 6 and 7 during the unevenness stroke is reduced by extending the time from 120 seconds to 120 seconds, it is possible to prevent the stick from sticking to the pot 4. Further, when the heating pattern for specific white rice cooking is selected, the unevenness control means 75 causes the unevenness time to change from 13 minutes to 1 minute.
Since it is extended to 5 minutes, gelatinization of rice can be sufficiently promoted.

The conventional rice cooker has a heating pattern in which normal white rice is softly cooked in three stages, usually, and a hard rice, or a heating pattern according to the use environment of rice such as summer and fresh rice, or brown rice. There are some that can select a heating pattern according to the quality of a single type of rice, which is selected according to the taste of the user such as rice, rice porridge, etc., but the rice cooker of the present embodiment cannot sufficiently cope with them. There is an effect that the heating pattern selection switch 76 can be used to select the heating pattern for coping with the mixed rice in which long grain rice, medium grain rice and small grain rice are unspecifically mixed.

Paying attention to FIG. 2, the pot 4 of this embodiment has α
Three inclined surfaces 42, 43, 44 having a relationship of A <αB <αC
Is formed on the side surface, the maximum amount of cookable rice of each suitable water level line 41 is located on the first inclined surface 42, and the substantially intermediate amount of each suitable water level line 41 is located on the second inclined surface 43. Slope of 44
It is characterized by locating the minimum amount of rice that can be cooked on each suitable water level line 41. In this way, the proper water level line on the side of the pan 4
When 41 is provided and a plurality of inclined surfaces 42, 43, 44 whose inclination angle increases toward the bottom 4B are formed on the side surface of the pan 4, the minimum amount of water that is greatly affected by the variation in water addition is achieved. Therefore, the water level is adjusted by observing the proper water level line 41 of the portion having a large inclination angle. In other words, when the inner surface of the pot 4 is viewed from the upper opening of the pot 4, it becomes easier to see the proper water level line 41 when the amount of water is small, and it is easier to adjust the water level. In addition, since the diameter inside the pan 4 is smaller as the water level in the pan 4 is closer to the bottom 4B of the pan 4, the difference in the amount of water when the water level in the pan 4 differs by 1 mm is It will be significantly less. Therefore, when there is little water, the water level should be slightly
Even if it deviates from the position of, there is little influence on the water volume. As a result, it is possible to improve the accuracy of water addition and reduction in the vicinity of the minimum amount of water, and it is possible to cook with little variation each time.

Further, if the side surface of the pan 4 is formed by the inclined surface having the same inclination angle as in the conventional case, the viewing angle for seeing the proper water level line 41 becomes narrower toward the bottom portion 4B, and the water level is adjusted. Although there is a drawback that it becomes difficult, in the pan 4 of the present embodiment, the viewing angle for viewing the proper water level line 41 widens conversely toward the bottom 4B, so that the appropriate water level line 41 becomes much easier to see. Therefore, the brown rice water level line 41B, the porridge water level line 41C, and the mixed rice water level line 41D other than the white rice water level line 41A forming each appropriate water level line 41 are printed and formed in the same color in the vicinity of the white rice water level line 41A, and pad printing is performed. Even if it is configured so that the processing of can be performed efficiently, it is possible to prevent the risk of accidentally adding or removing water by another water level line.

As described above, in the rice cooker of the above-mentioned embodiment, the pot 4 and the induction coils 6 and 7 for heating the pot 4 and the rice cooker of at least a single type of rice are usually cooked. And a heating pattern selection switch 76 for selecting one heating pattern from these heating patterns, and a heating pattern for specific white rice cooking in which a plurality of types of rice are mixed and cooked. Heating pattern selection switch 76 while sequentially performing a hot water cooking process that promotes water absorption, a boiling heating process that heats to a boiling state, a boiling continuing process that continues boiling, and a purging process that maintains the temperature during boiling.
The rice-cooking control means 71 that controls the induction coils 6 and 7 according to the heating pattern selected in step 1. When the heating pattern selection switch 76 selects a heating pattern for specific white rice cooking, the rice-cooking control means 71 is used for normal white rice cooking. Compared with the heating pattern of
The control is performed by reducing the heating amount of the induction coils 6 and 7 in the boiling continuation process. This allows the heating pattern selection switch to be used even when cooking unspecified mixed rice that is a mixture of multiple types of rice with different water absorption characteristics.
By selecting the heating pattern for specific white rice cooking with 76, the time of the hot water cooking process can be lengthened and pre-water soaking can be unnecessary, and the heating amount W1 for the induction coils 6 and 7 during the continuous boiling process can be set. It is possible to reduce spillage by reducing the amount of spillage. As a result, unspecified mixed rice with different rice qualities is preferred, without causing spillage during rice cooking and by simple operation without prior water dipping. You will be able to cook with.

Further, the rice cooker of the present embodiment further comprises a timer setting means 78 for controlling by the rice cooking control means at a set time according to claim 2, and the timer operation is performed by the timer setting means 78. Then, the rice-cooking control means 71 controls by making the hot-water cooking process in the heating pattern for the specific white rice cooking and the heating pattern for the normal white rice cooking the same. That is, when the rice is cooked at the set time by using the timer setting means 78, the rice is sufficiently absorbed during the timer operation until the rice is started, so that the hot water cooking process can be performed regardless of the heating pattern. If the control is performed in the same manner, it is possible to prevent the time for the rice cooker from being unnecessarily lengthened even when the heating pattern for cooking the specific white rice is selected.

Further, in the rice cooker of the present embodiment, when a heating pattern for specific white rice cooking is selected by the heating pattern selection switch 76 according to claim 3, the rice cooking control means 71 heats the rice for normal white rice cooking. Since the control is performed by reducing the heating amount W2 of the induction coils 6 and 7 in the uneven stroke compared to the pattern, even if the boiling duration time becomes long,
It is possible to prevent the stick from sticking to the pan 4.

The present invention is not limited to the above embodiments, but various modifications can be made within the scope of the gist of the present invention.

[0036]

The rice cooker according to claim 1 has a pot, a pot heating means for heating the pot, a heating pattern for ordinary white rice cooking of at least a single type of rice quality, and a plurality of types of rice. It has a heating pattern for specific white rice cooking that mixes the quality and cooks the rice, and a heating pattern selection means that selects one heating pattern from these heating patterns, a hot water cooking process that promotes water absorption of rice, and heats to a boiling state And a rice cooking control means for controlling the pot heating means in accordance with the heating pattern selected by the heating pattern selection means while sequentially performing a boiling heating step, a boiling continuing step for continuing boiling, and a purging step for maintaining the temperature during boiling. When the heating pattern for the specific white rice cooking is selected by the heating pattern selecting means, the rice cooking control means causes the normal heating pattern for white rice cooking. Thereby increasing the time of stroke cook to have shed the compared, which performs heat amount small to control the pan heating means in the boil continues stroke,
It is possible to cook unspecified mixed rice having different rice qualities in a preferable state by a simple operation without causing spillage.

Further, the rice cooker according to claim 2 further comprises a timer setting means for controlling by the rice cooking control means at a set time, and when the timer operation is performed by the timer setting means, the rice cooker control means. Is for controlling the hot water cooking process in the heating pattern for the specific white rice cooking and the heating pattern for the normal white rice cooking to be the same, and thereby the rice quality of the rice quality can be controlled by a simple operation without causing a spill. Different unspecified mixed rice can be cooked in a favorable condition,
It is possible to prevent unnecessary time required for cooking rice.

Further, in the rice cooker according to claim 3, when the heating pattern selecting means selects the heating pattern for the specific white rice cooking, the rice cooking control means compares the heating pattern for the normal rice cooking with the heating pattern. Control is performed by reducing the heating amount of the pan heating means in the unevenness stroke, so that unspecified mixed rice with different rice qualities can be cooked in a preferable state by simple operation without causing spillage. In addition to being able to raise the boiling point, it is possible to prevent the stick from sticking to the pot even when the boiling duration is long.

[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 vertical sectional view of the same pot.

FIG. 3 is a sectional view of an essential part showing the configuration of the same pan.

FIG. 4 is a block diagram showing an electrical configuration of the same.

FIG. 5 is a block diagram showing a processing procedure of a control sequence of the above.

FIG. 6 is a graph showing temperature changes and power interruption control during rice cooking.

FIG. 7 is an explanatory diagram showing heating conditions according to the above rice cooking course.

FIG. 8 is an explanatory view showing heating conditions according to the above rice cooking course.

[Explanation of symbols]

4 Pan 6,7 Induction coil (pot heating means) 71 Rice cooking control means 76 Heating pattern selection switch (heating pattern selection means) 78 Timer setting means

Claims (3)

[Claims] 1. A pot and a pot heating means for heating the pot,
It has a heating pattern for normal white rice cooking that cooks at least a single type of rice quality and a heating pattern for specific white rice cooking that mixes and cooks multiple types of rice quality. Select one heating pattern from these heating patterns. While performing the heating pattern selection means, the hot water cooking process that promotes water absorption of rice, the boiling heating process that heats to a boiling state, the boiling continuation process that continues boiling, and the purging process that maintains the temperature during boiling, Rice cooking control means for controlling the pot heating means according to the heating pattern selected by the heating pattern selection means, and when the heating pattern for the specific white rice cooking is selected by the heating pattern selection means, the rice cooking control means is the normal Compared to the heating pattern for white rice cooking, the length of the hot water cooking process is increased and the boiling continuation process is performed. Cooker, characterized in that the heating amount of Kinabe heating means less to performs a control. 2. A timer setting device for controlling the rice cooking control device at a set time is further provided, and when the timer operation is performed by the timer setting device, the rice cooking control device has a heating pattern for the specific white rice cooking. The rice cooker according to claim 1, wherein the hot water cooking process in the normal heating pattern for rice cooking is controlled to be the same. 3. When the heating pattern selection means selects a heating pattern for the specific white rice cooking, the rice cooking control means compares the heating pattern for the white rice cooking of the pan heating means with the heating pattern for the normal white rice cooking. The rice cooker according to claim 1, wherein the heating amount is reduced and the control is performed.