JPH08322721A - Rice-cooker - Google Patents

Abstract

PURPOSE: To obtain a rice-cooker which can cook tasty rice with sweet taste by a constitution wherein when the temp. of a cooking rice reaches geratinization temp., the geratinization temp. is kept until the measured time reaches geratinization time and after the geratinization time passes through, heating is continued until the temp. of the cooking rice reaches a specified temp. CONSTITUTION: A coil driving part 21, a temp. detecting means 22 for detecting the temp. of a cooking rice and a geratinization temp. setting means 23 in which a geratinization temp. in the range of 63-70 deg.C is set in advance, are provided. When a start key is pushed, a first heating control means 24 is started. When it is started, the coil driving part 21 is turned on and a timer provided inside is started and thereafter, the coil driving part 21 is controlled in such a way that the temp. of the cooking rice is kept at the geratinization temp. during geratinization time set in a time setting means 25. When the first heating control means 24 is stopped, a second heating control means 26 is started and the coil driving part is turned on and thereafter, when the temp. of the cooking rice reaches a specified temp., the coil driving part 21 is turned off.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker, and more particularly to control of the rice cooker during a water absorption process.

[0002]

2. Description of the Related Art FIG. 13 is a sectional view of a conventional rice cooker disclosed in, for example, Japanese Patent Publication No. 3-32362, and FIG. 14 is a temperature characteristic diagram of each rice cooked during a water absorption process.

In the figure, 1 is a rice cooker main body, 2 is a pan for putting rice such as rice and water, 3 is an inner lid for covering the upper opening of the pan 2, and 4 is an outside provided on the top of the rice cooker main body 1. The lid has a pot packing 5 in which a inner lid 3 is detachably fitted in a central portion. The pot packing 5 is fixed to the outer lid 4 by a shaft 6. 7 is a steam cylinder for discharging steam, 8 is a heater for heating the bottom of the pot 2, 9 is provided in close contact with the bottom of the pot 2,
This is a heat sensitive part that detects the completion of cooking rice.

Reference numeral 10 is a sensor for detecting the temperature of the food to be heated via the pan 2, and reference numeral 11 is a micro switch interlocking with a lever 13 for mechanically linking the heat responsive section 9 and the switch 12, which closes the switch 12. Thus, energization of the heater 8 is started. Reference numeral 14 is a circuit board including a relay 15 that controls energization of the heater 8 based on a signal from the sensor 10. Reference numeral 16 denotes a cooked rice selection switch, which is connected to the circuit board 14 and is for selecting electric power according to the contents of the cooked rice.

Next, the operation of the conventional rice cooker will be described with reference to FIG. When white rice is selected with the cooked rice selection switch 16, the power control is as follows. That is, when the switch 12 is pressed, rice cooking starts, the heater 8 is energized, and the water absorption process starts. After the start of rice cooking, the temperature rises rapidly with the passage of time, but the circuit board 14 detects the temperature through the sensor 10 and controls the energization of the heater 8 so as to maintain the temperature at around 60 ° C. During this time, water absorption is promoted,
Moisture necessary for gelatinization is contained in rice. After performing a water absorption process for about 20 minutes, the heater 8 is re-energized to start cooking.
When the temperature rises abruptly as water absorption and gelatinization are promoted, the heat responsive section 9 senses this and stops energizing the heater 8 to complete rice cooking.

When cooking is selected, the temperature of the water absorption process is controlled at about 62 ° C., which is higher than that of white rice.
Therefore, at the end of the water absorption process of about 20 minutes, the cooked water with a poor water absorption rate has the same water absorption amount as the polished rice, and the inundation is sufficient. Next, when the rice is selected, the temperature of the water absorption process is controlled at about 50 ° C, which is lower than that of the white rice. In this case, the sticky rice, which has a high water absorption rate and becomes slightly over-absorbed by the water immersion at about 60 ° C., has a water absorption amount similar to that of the white rice after about 20 minutes, so that the water absorption is sufficient. Further, when brown rice is selected, the seed coat and pericarp of the brown rice prevent water absorption, and therefore a relatively high temperature and a long water absorption process are required to absorb the water necessary for gelatinization. Therefore 65 higher than white rice
When the temperature is controlled around ℃ and the water absorption process is performed for about 60 minutes,
Since a proper amount of water necessary for gelatinization is absorbed, the water is sufficiently infiltrated.

[0007]

In the above-mentioned conventional rice cooker, the temperature in the water absorption process is set to about 60 ° C. in order to improve the water absorption of the white rice, and the rice is heated for about 20 minutes before entering the rice cooking process. There was a problem that there is little sweetness, which is the deliciousness of.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a rice cooker for cooking delicious sweet rice.

[0009]

The rice cooker according to the present invention comprises:
A heating unit that heats the rice cooked with white rice and water in a pan, a temperature detection unit that detects the temperature of the rice cooked, and 63 ° C to 70 ° C in advance.
The gelatinization temperature setting means for setting the gelatinization temperature within the range, the time setting means for setting the gelatinization time in advance, the heating part is energized at the start of rice cooking, and the time is measured to determine the temperature of the cooked rice. When the gelatinization temperature is reached, first heating control means for controlling the energization of the heating unit so as to keep the temperature of the cooked rice at the gelatinization temperature until the measurement time reaches the gelatinization time, and the gelatinization time elapses. After that, the second heating control means for energizing the heating unit until the temperature of the cooked food reaches a predetermined temperature is provided.

The first heating control means energizes the heating unit at the start of rice cooking and starts measuring time when the temperature of the cooked food reaches the gelatinization temperature, and the measurement time is the gelatinization time. Until the temperature reaches, the energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature.

The rice cooker of the present invention further comprises a heating unit for heating the rice cooked with white rice and water in a pan, a temperature detecting unit for detecting the temperature of the rice cooker, and a temperature detecting unit within a range of 63 ° C to 70 ° C in advance. A gelatinization temperature setting means in which the gelatinization temperature is set, and a reference time is set in advance, and the amount of cooked rice is calculated based on the result of comparison between the elapsed time when the temperature of the cooked rice reaches a predetermined temperature and the reference time. A cooked rice amount detecting means for detecting, a time changing means for determining a gelatinization time based on the cooked rice amount detected by the cooked rice amount detecting means, and a time setting means for setting the gelatinizing time,
At the start of rice cooking, the heating part is energized and the time is measured,
When the temperature of the cooked food reaches the gelatinization temperature, the heating unit is energized so that the temperature of the cooked rice is kept at the gelatinization temperature until the measurement time reaches the gelatinization time set in the time setting means. It is provided with a first heating control means for controlling and a second heating control means for energizing the heating part until the temperature of the cooked food reaches a predetermined temperature after the heating time elapses.

The first heating control means measures the time including the reference time after the reference time has elapsed, and when the temperature of the cooked food reaches the gelatinization temperature, the measurement time is set by the time setting means. Energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature until the gelatinization time is reached.

Further, the rice cooker of the present invention comprises a heating unit for heating the rice cooked with white rice and water in a pan, a temperature detecting unit for detecting the temperature of the rice cooker, and a gelatinization time set in advance. Setting means, a reference time is set in advance, rice cooking amount detection means for detecting the amount of cooked rice based on the result of comparison between the elapsed time when the temperature of the cooked food reaches a predetermined temperature and the reference time, and the cooked rice Temperature changing means for determining the gelatinization temperature based on the amount of cooked rice detected by the quantity detecting means, gelatinization temperature setting means for setting the gelatinization temperature, and energizing the heating part at the start of cooking rice and measuring the time Then, when the temperature of the cooked food reaches the gelatinization temperature set by the gelatinization temperature setting means, the temperature of the cooked rice is kept at the gelatinization temperature until the measurement time reaches the gelatinization time. First heating control means for controlling energization of the heating unit After heating time has elapsed, in which the temperature of the cooking material is a second heating control means for energizing the heating unit to reach a predetermined temperature.

The first heating control means measures the time including the reference time after the reference time has elapsed, and when the temperature of the cooked food reaches the gelatinization temperature, the measurement time is set by the time setting means. Until the gelatinization time is reached, the energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature.

[0015]

In the present invention, when the rice cooking is started, the first heating control means energizes the heating portion and starts measuring the time, so that the gelatinization temperature within the range of 63 ° C to 70 ° C is applied. Read from the temperature setting means. Then, when the temperature of the cooked rice reaches the gelatinization temperature, the energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature until the measurement time reaches the gelatinization time. After the gelatinization time has elapsed, the second heating control means energizes the heating unit until the temperature of the cooked food reaches a predetermined temperature.

The first heating control means energizes the heating unit at the start of cooking rice, starts measuring time when the temperature of the cooked food reaches the gelatinization temperature, and reaches the gelatinization time. The energization of the heating unit is controlled so that the temperature of the cooked rice is maintained at the gelatinization temperature.

Further, in the present invention, when the cooking of rice is started, the first heating control means energizes the heating part and starts measuring the time, and the gelatinization temperature within the range of 63 ° C to 70 ° C. Is read from the gelatinization temperature setting means, and the cooked rice amount detecting means detects the temperature of the cooked rice through the temperature detecting portion. Then, the cooked rice amount detecting means detects the cooked rice amount based on the result of comparison between the elapsed time when the temperature of the cooked rice reaches the predetermined temperature and the preset reference time. The time changing means determines the gelatinization time based on the cooked rice amount detected by the cooked rice amount detecting means, and sets it in the time setting means. On the other hand, the first heating control means detects the temperature of the cooked food through the temperature detection part, and when the temperature of the cooked food reaches the gelatinization temperature, the gelatinization time set in the time setting means is set. Until the time is reached, the energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature. After the heating time has elapsed, the second heating control means energizes the heating unit until the temperature of the cooked food reaches a predetermined temperature.

The first heating control means starts measuring time after the reference time has elapsed. In that case, measure from the time including the reference time, and when the temperature of the cooked food reaches the gelatinization temperature, gelatinize the temperature of the cooked rice until the measurement time reaches the gelatinization time set in the time setting means. The energization of the heating unit is controlled so as to maintain the temperature.

Furthermore, in the present invention, when the rice cooking is started, the first heating control means energizes the heating part and starts measuring the time to read the gelatinization time from the time setting means, The cooked rice amount detecting means detects the temperature of the cooked rice via the temperature detecting unit. And the cooked rice amount detecting means is
The amount of cooked rice is detected based on the result of comparison between the elapsed time when the temperature of the cooked rice reaches a predetermined temperature and a preset reference time. The temperature changing means determines the gelatinization temperature based on the cooked rice amount detected by the cooked rice amount detecting means, and sets the gelatinizing temperature in the gelatinizing temperature setting means. On the other hand, the first heating control means detects the temperature of the cooked food through the temperature detection unit, and when the temperature of the cooked food reaches the gelatinization temperature set by the gelatinization temperature setting means, the measurement time The energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature until the gelatinization time of the time setting means is reached. After the heating time has elapsed, the second heating control means energizes the heating unit until the temperature of the cooked food reaches a predetermined temperature. The first heating control means starts measuring time after a reference time has elapsed. In that case, measure from the time including the reference time, and when the temperature of the cooked food reaches the gelatinization temperature, gelatinize the temperature of the cooked rice until the measurement time reaches the gelatinization time set in the time setting means. The energization of the heating unit is controlled so as to maintain the temperature.

[0020]

【Example】

Example 1. FIG. 1 is a block diagram showing an electrical configuration of a rice cooker according to an embodiment of the present invention. In the figure, 21 is a coil drive unit for generating an alternating magnetic field in a coil 36, and 22 is a detection signal input from a temperature sensor 37. The temperature detecting means for detecting the temperature of the cooked rice based on
(5 ° C.) is set by the gelatinization temperature setting means, and this gelatinization temperature is a temperature for activating the enzyme of white rice, which is a cooked rice, to extract sugar. Reference numeral 24 is a first heating control unit that is activated when the start key 39 (see FIG. 2) is pressed. At the time of activation, the coil driving unit 21 is turned on, and
A timer (not shown) provided inside is started, and thereafter, the temperature of the cooked rice is kept at the gelatinization temperature for the gelatinization time (for example, 30 minutes) set in the time setting means 25. Then, the coil drive unit 21 is controlled. The gelatinization time is the time for the water absorption process of white rice. The coil driving section 21 and the coil 36 constitute a heating section of the present invention, and the temperature detecting means 22 and the temperature sensor 37 constitute a temperature detecting section.

Reference numeral 26 is a second heating control means which is activated when the first heating control means 24 is stopped. At the time of activation, the coil driving part 21 is turned on, and thereafter the temperature of the cooked rice is kept at a predetermined temperature (dry-up). When the temperature reaches, for example, 125 ° C., the coil driving unit 21 is turned off. The functions of the gelatinization temperature setting means 23, the first and second heating control means 24 and 26, and the time setting means 25 described above are the same as those of the control circuit board 38 shown in FIG.
A microcomputer (not shown) installed in the computer.

FIG. 2 is a sectional view of the rice cooker according to this embodiment. In the figure, 31 is a rice cooker main body, 32 is a rice cooker main body 31 provided with an inner frame having an opening at the top, and 33 is an inner frame. It is a pot that is detachably accommodated in 32, and is composed of a clad material having a magnetic material such as iron or stainless steel on the outer surface and aluminum on the inner surface. An inner lid 34 covers the upper opening of the pot 33, and is detachably attached to an outer lid 35 provided on the upper portion of the rice cooker body 31.

Reference numeral 36 denotes a coil which is attached to the outer periphery of the bottom of the inner frame 32, and which serves to electromagnetically heat the pot 33. Reference numeral 37 denotes a temperature sensor which penetrates through the central opening of the inner frame 32 and is mounted inside the inner frame 32. It contacts the outer surface of the bottom of the pan 33 and detects the temperature of the cooked rice in the pan 33. Reference numeral 38 is a control circuit board attached to the rice cooker main body 31, which is the above-mentioned microcomputer and the coil drive unit 2 for generating an alternating magnetic field in the coil 36.
1 etc. are implemented. 39 is a start key for starting cooking rice.

Next, the operation of the rice cooker configured as described above will be described with reference to FIGS. 3 and 4. FIG. 3 is a flow chart for explaining the operation of the rice cooker, and FIG. 4 is a temperature characteristic diagram during rice cooking.

When the start key 39 is pressed (S
1), the first heating control means 24 is activated to turn on the coil drive part 21 and activates an internal timer (S2, S3) to set the gelatinization temperature (65 ° C.) to the gelatinization temperature setting means. 23, and the gelatinization time (30 minutes) is read from the time setting means 25. The coil driving unit 21 includes a coil 36.
An alternating magnetic field is generated to heat the pot 33 to heat the rice, which is rice cooked, and water. Due to this heating, the cooked food temperature th1 rapidly rises as shown by the solid line in FIG. on the other hand,
The first heating control means 24 inputs the cooked food temperature th1 detected by the temperature sensor 37 via the temperature detection means 22 and compares it with the gelatinization temperature (65 ° C.) of the white rice (S4). When the cooked rice temperature th1 is 65 ° C. or higher, the coil driving unit 21
Is turned off (S5), and when the cooked rice temperature th1 is less than 65 ° C., the coil drive unit 21 is kept on (S6). The elapsed time T1 of the timer is the gelatinization time (30 minutes)
It is determined whether or not has passed (S7). Time T1 is 3
When 0 minutes has passed, the first heating control means 24 turns off the coil driving unit 21 and stops it (S8). However, when the elapsed time T1 of the timer has not passed 30 minutes, FIG.
As shown in, until the time T1 exceeds the gelatinization time of 30 minutes, the coil driving unit 21 is controlled so that the cooked rice temperature th1 is 65 ° C.
(S4 to S6).

After a lapse of time (30 minutes), the first heating control means 24 turns off the coil drive portion 21 and stops it (S8), and the second heating control means 26 is activated (S8).
9), the coil drive unit 21 is continuously turned on (S1
0). The coil driving unit 21 heats the pot 33 by causing the coil 36 to generate an alternating magnetic field as described above. At this time, the cooked rice temperature th1 sharply rises as described above. On the other hand, the second heating control means 26 inputs the cooked rice temperature th1 detected by the temperature sensor 37 via the temperature detection means 22 and compares it with a preset dry-up temperature (125 ° C.) (S11). When the cooked rice temperature th1 is 125 ° C. or higher, the coil driving unit 21 is turned off (S12), but when the temperature th1 is less than 125 ° C., the heating means 21 is kept on (S10, S11). Then, when the cooked food temperature th1 becomes 125 ° C. or higher with the passage of time, the coil driving unit 21 is turned off to complete the cooked rice (S12).

According to the present embodiment, the gelatinization time (water absorption process) of white rice, which is a cooked rice, was set to 30 minutes, and the temperature of the cooked rice was kept at 65 ° C. during that time. As the data of the experimental results show, a rice cooker that can bring out the maximum sugar content and provide sweet and delicious rice has been obtained.

Embodiment 2 FIG. In the above embodiment, the gelatinization time is exemplified as the time from when the start key 39 is pressed, but when the cooked rice temperature reaches the gelatinization temperature of 65 ° C. as shown in FIG. Therefore, the gelatinization time of 30 minutes may be measured, and in this case, the same effect as that of the above-described embodiment is obtained.

Example 3. FIG. 5 is a block diagram of an electrical configuration showing a third embodiment of the present invention, FIG. 6 is a flow chart for explaining the operation of the third embodiment, and FIG. 7 is a temperature characteristic diagram during a water absorption process of white rice. is there. In addition, the first described in FIG.
The same or corresponding parts as those of the embodiment are given the same reference numerals and the description thereof will be omitted.

In the figure, reference numeral 41 denotes a cooked rice amount detecting means, which is set with a predetermined temperature (for example, 60 ° C.) and time (for example, 3 minutes). When the temperature of the cooked rice is 60 ° C or higher, the elapsed time T1 at that time is compared with the time of 3 minutes (reference time), and when the time T1 is less than 3 minutes, the amount of cooked rice is small. Judgment and to that effect time changing means 4
2 is notified, and when the time T1 is 3 minutes or more, the time changing means 42 is notified that the amount of cooked rice is large. The time changing means 42 sets the gelatinization time to 20 when the amount of cooked rice is small.
Set to minutes and change the gelatinization time to 30 minutes when the amount of cooked rice is large.

Next, the operation will be described with reference to FIGS. 6 and 7. The cooked rice temperature th1 shown in FIG. 7 is when the amount of cooked rice is small, and th2 is the temperature when the cooked amount of rice is large.
When the start key 39 is pressed (S101), the first heating control unit 24 is activated to turn on the coil driving unit 21 and activate the internal timer (S102, S).
103), the gelatinization temperature (65 ° C.) is set to the gelatinization temperature setting means 23.
Read from. The coil driving unit 21 generates an alternating magnetic field in the coil 36 to heat the pot 33, and heats the rice, which is rice cooked, and water. This heating causes the temperature of the cooked rice to rise rapidly as shown in FIG. At this time, the cooked rice amount detecting means 41 inputs the cooked food temperature detected by the temperature sensor 37 via the temperature detecting means 22 and compares it with the predetermined temperature of 60 ° C. (S104). When the cooked rice temperature does not reach the predetermined temperature of 60 ° C, the cooked rice temperature is repeatedly monitored until it reaches the 60 ° C. When it reaches 60 ° C, the elapsed time T1 of the timer at that time and the preset time 3 The minutes are compared (S105). When the time T1 is less than 3 minutes, it is determined that the amount of cooked rice is small and the fact is notified to the time changing means 42.
When receiving the notification, the time changing means 42 sets the gelatinization time of 20 minutes, which is the water absorption process of white rice, in the time setting means 25 (S106).

On the other hand, the first heating control means 24 inputs the cooked rice temperature detected by the temperature sensor 37 through the temperature detection means 22 and judges whether or not the gelatinization temperature of 65 ° C. has been reached ( S107). Then, when the gelatinization time is set in the time setting means 25, 20 minutes of the time is read and the monitoring of the cooked rice temperature (hereinafter, referred to as "rice cooked temperature th1") is started again. When the cooked rice temperature th1 is 65 ° C. or higher, the coil driving unit 21 is turned off (S108), and the cooked rice temperature th
When 1 is less than 65 ° C., the coil drive unit 21 is kept on (S109). Then, the elapsed time T2 of the timer
Determines whether the pasting time of 20 minutes has passed (S
110). When the time T2 has passed 20 minutes, the first heating control means 24 turns off the coil driving unit 21 and stops it (S111), but when the elapsed time T2 of the timer has not passed 20 minutes, As shown in FIG. 7, the coil driving unit 21 is controlled until the elapsed time T2 of the timer reaches 20 minutes, and the cooked rice temperature th1 is maintained at 65 ° C. (S107 to S).
109).

When the rice cooking amount detecting means 41 determines that the elapsed time T1 when the temperature of the cooked food reaches the temperature of 60 ° C. is 3 minutes or more (S105), it determines that the rice cooking amount is large. This is notified to the time changing means 42. When receiving the notification, the time changing means 42 changes the gelatinization time to 30 minutes and sets it in the time setting means 25 (S116).

At this time, the first heating control means 24 is
The gelatinization time of 30 minutes is read, and the coil driving unit 21 is controlled to hold the cooked food temperature th2 at 65 ° C. until the elapsed time T3 of the timer reaches 30 minutes as shown in FIG. 7 (S117 to S119). ). And, the time T3 is 30
When the minutes have passed, the coil driving unit 21 is turned off and stopped as described above (S120, S121).

When the first heating control means 24 turns off the coil driving part 21 and stops it (S111 or S121) due to the lapse of time (20 minutes or 30 minutes), the second heating control means 26 is activated ( (S112), the coil drive unit 21 is continuously turned on (S113). Coil drive unit 21
Causes the coil 36 to generate an alternating magnetic field to heat the pot 33, as described above. At this time, the cooked rice temperature th1 or th2
Rises sharply as before. On the other hand, the second heating control means 26 causes the cooked food temperature th detected by the temperature sensor 37.
1 or th2 is input via the temperature detecting means 22 and compared with a preset dry-up temperature (125 ° C.) (S114). Cooked rice temperature th1 or th2 is 125 ℃
In the above case, the coil driving unit 21 is turned off, but when the temperature th1 or th2 is less than 125 ° C., the coil driving unit 21 is continuously turned on (S113, S114). Then, when the cooked food temperature th1 or th2 becomes 125 ° C. or higher over time, the heating means 21 is turned off to complete the cooked rice (S115).

In the third embodiment, since the gelatinization time is set based on the amount of cooked rice, it is possible to bring out the sweetness suitable for the amount of cooked rice, and gelatinize for a long time when the amount of cooked rice is small. When the temperature is maintained, a large amount of sweetness can be extracted from the rice, but the problem that the rice loses its shape and reduces its deliciousness can also be solved.On the contrary, when the amount of cooked rice is large, insufficient gelatinization time can lead to insufficient sweetness extraction. The effect is that it can be resolved.

Embodiment 4 FIG. In addition, in the third embodiment, the gelatinization time of 20 minutes or 30 minutes is measured by a timer from the start of rice cooking, but even if the gelatinization time t2 or t3 is set after 3 minutes as shown in FIG. The same effect as the embodiment can be obtained.

Embodiment 5 FIG. FIG. 8 is a block diagram of an electrical configuration showing a fifth embodiment of the present invention, FIG. 9 is a flow chart for explaining the operation of the fifth embodiment, and FIG. 10 is a temperature characteristic diagram during a water absorption stroke. The same or corresponding parts as those of the first and second embodiments described with reference to FIGS. 1 and 5 are designated by the same reference numerals and the description thereof will be omitted.

In the figure, 51 is a temperature changing means for setting the gelatinization temperature based on the rice cooking amount detected by the rice cooking amount detecting means 41. When the rice cooking amount is small, the gelatinization temperature is set to 63 ° C., for example. If there is a lot of heat, change the temperature to 65 ° C. Similarly to the above, the cooked rice amount detecting means 41 compares the elapsed time T1 of the timer and the set time of 3 minutes (reference time) when the cooked food temperature is 60 ° C. or higher,
When the time T1 is less than 3 minutes, it is determined that the amount of cooked rice is small,
When the time T1 is 3 minutes or more, it is determined that the amount of cooked rice is large and the temperature changing means 51 is notified.

Next, the operation will be described with reference to FIGS. 9 and 10. The rice cooked temperature th1 shown in FIG. 10 is when the rice cooked amount is small, and th2 is the temperature when the rice cooked amount is large. When the start key 39 is pressed (S201), the first heating control unit 24 is activated to turn on the coil driving unit 21 and activate the internal timer (S20).
2, S203), and the gelatinization time, for example, 30 minutes is read from the time setting means 25. The coil driving unit 21 generates an alternating magnetic field in the coil 36 to heat the pot 33, and heats the rice, which is rice cooked, and water. This heating causes the temperature of the cooked rice to start increasing with the passage of time (see FIG. 10). At this time, the cooked rice amount detecting means 41 inputs the cooked food temperature detected by the temperature sensor 37 via the temperature detecting means 22 and compares it with a preset temperature of 60 ° C. (S204). When the temperature of the cooked rice has not reached 60 ° C, it is repeatedly monitored until the temperature of the cooked rice reaches 60 ° C, and when it reaches 60 ° C, the elapsed time T1 of the timer at that time and a preset time of 3 minutes And are compared (S205). When the time T1 is less than 3 minutes, it is determined that the amount of cooked rice is small and the temperature changing means 51 is notified of that fact. Upon receiving the notification, the temperature changing means 51 sets the gelatinization temperature to 63 ° C. and sets it in the gelatinization temperature setting means 23 (S206).

At this time, the first heating control means 24 reads the gelatinization temperature 63 ° C. set by the gelatinization temperature setting means 23. Then, the cooked rice temperature detected by the temperature sensor 37 (hereinafter referred to as "rice cooked temperature th1") is input through the temperature detecting means 22 and it is determined whether or not the gelatinization temperature of 63 ° C is reached (S207). . When the cooked rice temperature th1 is 63 ° C. or higher, the coil driving unit 21 is turned off (S208),
When the cooked rice temperature th1 is less than 63 ° C., the heating means 21 is kept on (S209). Then, it is determined whether or not the elapsed time T2 of the timer has reached 30 minutes of the set gelatinization time (S210). When the time T2 exceeds 30 minutes, the first heating control unit 24 causes the coil driving unit 21 to operate.
Is turned off and stopped (S211), but if the elapsed time T2 of the timer has not passed 30 minutes, as shown in FIG.
Is controlled to maintain the cooked rice temperature th1 at 65 ° C. (S2
07-S209).

Further, the cooked rice amount detecting means 41 determines that the elapsed time T1 of the timer when the cooked rice temperature (hereinafter referred to as "rice cooked temperature th2") reaches the temperature of 60 ° C. has reached 3 minutes. If so (S205), it is determined that the amount of cooked rice is large, and the temperature changing means 51 is notified of that fact. Temperature changing means 5
When receiving the notification, No. 1 changes the gelatinization temperature to 65 ° C. and sets it in the gelatinization temperature setting means 23 (S216).

At this time, the first heating control means 24 is
The gelatinization temperature of 65 ° C is read and the timer elapsed time T2
Until 30 minutes has passed, the coil driving unit 21 is controlled so that the cooked rice temperature th2 is maintained at 65 ° C. (S217).
~ S219). Then, when the time T2 exceeds 30 minutes, the coil driving unit 21 is turned off and stopped as described above (S220, S221).

When the first heating control means 24 turns off and stops the coil driving part 21 (S211 or S221) due to the lapse of time (30 minutes), the second heating control means 26 is activated (S212), The coil driving unit 21 is continuously turned on (S213). The coil driving unit 21 heats the pot 33 by causing the coil 36 to generate an alternating magnetic field as described above. At this time, the cooked rice temperature th1 or th2 sharply rises as described above. On the other hand, the second heating control means 26
Cooked rice temperature th1 or th2 detected by the temperature sensor 37
Is inputted via the temperature detecting means 22 and compared with a preset dry-up temperature (125 ° C.) (S214).
When the cooked rice temperature th1 or th2 is 125 ° C. or higher, the coil driving unit 21 is turned off, but the temperature th1 or t
When h2 is less than 125 ° C., the coil drive unit 21 continues to be turned on (S113, S114). Then, when the cooked food temperature th1 or th2 becomes 125 ° C. or higher with the lapse of time, the coil driving unit 21 is turned off to complete the cooked rice (S215).

According to the fifth embodiment, in the water absorption process, when the amount of cooked rice is small, the gelatinization temperature is lowered (63 ° C.), and when the amount of cooked rice is large, the gelatinization temperature is raised (65 ° C.). Therefore, it is possible to bring out the sweetness suitable for the amount of cooked rice.

Example 6. In the fifth embodiment, the third
The timer count (T2) was started from the beginning of rice cooking as described in the above example, but as shown in FIG.
1) Even if the count of the timer is measured (t2) after the lapse of time, the same effect as in the above embodiment can be obtained. In the above embodiments, the electromagnetic induction heating system was described as the heating source, but the same effect can be obtained by using a resistance heating element, a PTC heater or the like as the heating source.

[0047]

As described above, according to the present invention, the heating portion is energized and the time is measured at the start of rice cooking, and when the temperature of the cooked rice reaches the gelatinization temperature, the measurement time reaches the gelatinization time. Up to this point, the energization of the heating part was controlled so that the temperature of the cooked rice was kept at the gelatinization temperature.Therefore, it was possible to obtain the maximum amount of sugar and to provide delicious sweet rice. ing.

At the start of cooking rice, the heating part is energized to start measuring the time when the temperature of the cooked food reaches the gelatinization temperature, and keep the temperature of the cooked rice at the gelatinization temperature until the measured time reaches the gelatinization time. Since the energization of the heating unit is controlled so as to do so, the same effect as described above is obtained.

Further, according to the present invention, since the gelatinization time is determined based on the amount of cooked rice, it is possible to bring out the sweetness suitable for the amount of cooked rice.

Furthermore, since the gelatinization temperature is determined based on the amount of cooked rice, it is possible to obtain the sweetness suitable for the amount of cooked rice.

Furthermore, after the reference time of the cooked rice amount detecting means has elapsed, the time including the reference time is measured, and when the temperature of the cooked rice reaches the gelatinization temperature, the measurement time reaches the gelatinization time of the time setting means. Up to this point, the energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature, so that the same effect as described above can be obtained in which the sweetness suitable for the cooked rice amount can be extracted. .

[Brief description of drawings]

FIG. 1 is a block diagram showing an electrical configuration of a rice cooker according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view of the rice cooker according to the present embodiment.

FIG. 3 is a flowchart for explaining the operation of the rice cooker.

FIG. 4 is a temperature characteristic diagram during rice cooking.

FIG. 5 is a block diagram of an electrical configuration showing a third embodiment of the present invention.

FIG. 6 is a flowchart for explaining the operation of the third embodiment.

FIG. 7 is a temperature characteristic diagram during a water absorption process.

FIG. 8 is a block diagram of an electrical configuration showing a fifth embodiment of the present invention.

FIG. 9 is a flowchart for explaining the operation of the fifth embodiment.

FIG. 10 is a temperature characteristic diagram during a water absorption process.

FIG. 11 is a graph showing heating temperature and sugar content in rice.

FIG. 12 is a graph showing changes in sugar content in rice with time.

FIG. 13 is a sectional view of a conventional rice cooker disclosed in, for example, Japanese Patent Publication No. 3-32362.

FIG. 14 is a temperature characteristic diagram of each cooked rice in the water absorption process.

[Explanation of symbols]

21 coil driving part, 22 temperature detecting means, 23 gelatinization temperature setting means, 24 first heating control means, 25 time setting means, 26 second heating control means, 32 inner frame, 33
Pan, 36 coils, 37 temperature sensor.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hiroaki Tsukahara, Inventor Hiroaki Tsukahara, 1728, Omaeda, Hanazono-cho, Osato-gun, Saitama 1 Within Mitsubishi Electric Home Appliances Co., Ltd. (72) Masakazu Kobayashi 1728, Omaeda, Hanazono-cho, Saito-gun 1 Within Mitsubishi Electric Home Equipment Co., Ltd.

Claims (5)

[Claims] 1. A heating unit for heating rice cooked with white rice and water in a pan, a temperature detecting unit for detecting the temperature of the rice cooked, and a gelatinization temperature within a range of 63 ° C. to 70 ° C. are set in advance. The gelatinization temperature setting means, the time setting means in which the gelatinization time is set in advance, the heating part is energized at the start of rice cooking, and the time is measured.
When the temperature of the cooked rice reaches the gelatinization temperature, the first heating control means for controlling the energization of the heating unit so as to keep the temperature of the cooked rice at the gelatinization temperature until the measurement time reaches the gelatinization time. And a second heating control means for energizing the heating unit until the temperature of the cooked food reaches a predetermined temperature after the gelatinization time has elapsed. 2. The first heating control means energizes the heating unit at the start of rice cooking, starts measuring time when the temperature of the cooked food reaches the gelatinization temperature, and measures the gelatinization time. The rice cooker according to claim 1, wherein energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature until the time is reached. 3. A heating unit for heating the rice cooked with white rice and water in a pan, a temperature detection unit for detecting the temperature of the rice cooked, and a gelatinization temperature within a range of 63 ° C. to 70 ° C. are set in advance. A gelatinization temperature setting means, and a cooked rice amount detection means that sets a reference time in advance and detects the cooked rice amount based on the result of comparison between the elapsed time when the temperature of the cooked rice reaches a predetermined temperature and the reference time. , A time changing means for determining a gelatinization time based on the amount of cooked rice detected by the cooked rice amount detecting means, a time setting means for setting the gelatinizing time, and a time for energizing the heating unit at the start of cooking rice and setting the time. Measure,
When the temperature of the cooked food reaches the gelatinization temperature, the heating unit is energized so that the temperature of the cooked rice is kept at the gelatinization temperature until the measurement time reaches the gelatinization time set in the time setting means. A rice cooker comprising: first heating control means for controlling; and second heating control means for energizing the heating part until the temperature of the cooked food reaches a predetermined temperature after the heating time has elapsed. 4. A heating unit that heats the rice cooked with white rice and water in a pan, a temperature detection unit that detects the temperature of the rice cooked, a time setting unit in which a gelatinization time is preset, and a reference time in advance. Is set and the amount of cooked rice is detected based on the result of comparison between the elapsed time when the temperature of the cooked food reaches a predetermined temperature and its reference time, and the amount of cooked rice is detected by the detected amount of cooked rice. Temperature changing means for determining the gelatinization temperature based on the amount of cooked rice, gelatinization temperature setting means for setting the gelatinization temperature, and energizing the heating part at the start of cooking rice and measuring the time,
When the temperature of the cooked food reaches the gelatinization temperature set by the gelatinization temperature setting means, the heating unit is configured to maintain the temperature of the cooked rice at the gelatinization temperature until the measurement time reaches the gelatinization time. Rice cooking control means for controlling the energization of the rice, and second heating control means for energizing the heating unit until the temperature of the cooked food reaches a predetermined temperature after the heating time has passed. vessel. 5. The first heating control means measures a time including the reference time after the reference time has elapsed, and when the temperature of the cooked food reaches the gelatinization temperature, the measurement time is set to the time. The rice cooker according to claim 3 or 4, wherein energization of the heating unit is controlled so that the temperature of the cooked rice is kept at the gelatinization temperature until the gelatinization time of the means is reached.