JPH10304831A - Rice cooking and rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the shortening of the time required for cooking rice even when the rice is cooked just after washing thereof. SOLUTION: This method for cooking rice comprises starting a pregelatinizing and heating step before completing a hydrating step in the method for cooking the rice by making the hydrating step and the pregelatinizing and heating step continuous. Furthermore, the rice cooker comprises the first controlling means for carrying out the intense heating in response to the input of a signal for starting a rice cooking step, stopping the intense heating when the temperature detected by a detecting sensor attains the boiling temperature and carrying out a part of the hydrating step, the second controlling means for transferring the operation to the pregelatinizing and heating step with forced heating in response to the input of a signal for completing the controlling operation with the first controlling means and stopping the forced heating when the temperature detected by the detecting sensor attains a temperature to stop the forced heating and the third controlling means for performing the prescribed steaming heating in response to the input of a signal for stopping the forced heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method and a rice cooking apparatus, and more particularly to an improvement in rice heating control.

[0002]

2. Description of the Related Art Each rice cooking process according to a conventional rice cooking method includes a pre-heating process (A), as shown by a graph a shown by a broken line in FIG.
It comprises a main cooking step (B) and a spotting step (C). The preheating step (A) is a water-containing step for increasing the water content of rice, and is performed by adding water heated to about 45 ° C. for 30 minutes to 6 hours.
After soaking for about 0 minutes, the water content of the rice is raised to about 25%.

[0003] Thereafter, a pregelatinized heating step for pregelatinizing the rice is required. For this purpose, at least 98 ° C is maintained for about 20 minutes. For this reason, in the main cooking step (B), this state is maintained after the inside of the rice cooker is heated to the boiling temperature, and the heating is stopped when the temperature of the rice cooker detected by the temperature sensor reaches the set temperature. Thereafter, the unheated state or the weakly heated state is maintained for a certain period of time in the drying step (C), and the maintenance time of 98 ° C. or higher secured by the main cooking step (B) and the drying step (C) is maintained. When the time exceeds 20 minutes, the completion of rice cooking is notified.

[0004] In this conventional apparatus, since the above three steps are properly performed, the water-containing step and the pregelatinized heating step are reliably performed in this order. The rice that has been pregelatinized is cooked.

[0005]

However, in this conventional apparatus, the time required for the whole rice cooking process starting from the preheating process (A) is relatively long. Although the time required for the preheating step (A) can be slightly reduced by raising the heating temperature in the preheating step (A), the required time until the completion of the spotting step (C) is still about 60 minutes. Was needed.

In the above rice cooking, a preheating step (A) of heating the inside of the rice cooker to about 45 ° C. is performed in the water containing step for increasing the water content of rice. There is also a rice cooker in which rice is left immersed in room temperature water for a certain period of time without heating, and then the rice cooking operation is started from the main cooking step (B) by the rice cooking operation of the appliance user. However, in such a method, it takes a long time to complete the hydration of the rice, and the time required for the rice cooking is further increased.

[0007] The present invention has been made in view of such a point, and it is an object of the present invention to reduce the time required for rice cooking even when cooking rice immediately after washing rice.

[0008]

Means for Solving the Problems The technical means of the rice cooking method of the first invention taken to solve the above-mentioned problem is that the method for cooking rice by continuing a water-containing step and a pregelatinized heating step is characterized in that the rice-containing method comprises: Start the pregelatinized heating step before the end of the step ”(see claim 1). (See FIG. 1-b.) In the rice cooking by this method, the water-containing action is continued during the pregelatinization heating step starting from a point in time when a predetermined time has elapsed after the start of the water-containing step. In other words, it can be said that the pregelatinizing action simultaneously proceeds when the water-containing action occurs (the area “X” in the graph b in FIG. 1).

[0009] The whole rice cooking process comprises the above-mentioned pre-heating step (A), main cooking step (B), and steaming step (C), or substantially comprises the main cooking step (C). This includes the case consisting of only the step B) and the mura step (C). In the latter case, the water-containing step is started substantially by the main cooking step (B). In the method, the “the pregelatinized heating step is
The main cooking process (B) includes a main cooking process (B) for heating the heated portion from the boiling temperature of water to a temperature higher than the temperature, and a subsequent drying process (C).
The temperature from the middle of the process to the time when the process is shifted to the drying process (C) is maintained at or above the boiling temperature ”(see claim 2). The gelatinization effect was improved as compared with the case where the step (B) was completed.

[0010] In the above method, "the preheating step (A) including a temperature control step for maintaining a temperature lower than but close to the temperature for maintaining the pregelatinization heating step immediately after the start of the water-containing step. (Execution of the heat treatment step for a short time and then the pre-gelatinization heating step) ”(see claim 3), when the temperature control step (area“ Y ”in graph b of FIG. 1) is performed, Is started smoothly and hydrates the inside of rice.

[0011] A second invention is a rice cooker for implementing the rice cooking method of the first invention, and solves the same problems as the first invention. The technical means adopted for this purpose are “heating means for heating the rice cooker (20), a detection sensor (S) for detecting the heating temperature of the rice cooker, and the detection sensor (S).
A rice cooker for controlling a water-containing step for rice cooking and a pregelatinized heating step by a controller for controlling the heating means in accordance with an output from the rice cooker, wherein the control apparatus strongly heats the rice in response to a rice cook start signal input. And a first control means for stopping the strong heating and executing a part of the water-containing step when the detection temperature of the detection sensor (S) reaches a first temperature (T ₁ ) corresponding to the boiling temperature. In response to the input of the control operation end signal by the first control means, the process shifts to the pre-gelatinized heating step by forced heating, and the detection temperature of the detection sensor (S) is changed to the stop temperature (T ₃ ) at which the forced heating should be stopped. A second control means for stopping the forcible heating when the temperature has reached, and a third control means for executing a predetermined spot heating in response to the input of the forcible heating stop signal "(see claim 4). It is.

According to this device, the first control means heats strongly until the temperature detected by the detection sensor (S) reaches the first temperature (T ₁ ), and this period is the initial section of the water-containing step. Since the heating in this step is strong heating, the temperature in the rice cooker (20) quickly becomes the boiling temperature. Thereafter, the control state is entered by the second control means, and the pregelatinized heating step is executed by the forced heating. When the detected temperature of the detection sensor (S) reaches the stop temperature (T ₃ ), the forced heating is stopped. In this step, a water-containing action occurs together with the pregelatinization action.

Naturally, the heating degree at this time is α
It is set to the extent that the time required for conversion can be maintained. In the case of strong heating, the time required to reach the first temperature (T ₁ ) is short, but the amount of evaporating water in the pregelatinization heating step is large, so in this case, the amount of water in the rice cooker (20) The ratio (the ratio of the amount of cooked rice to the amount of cooked rice) is set large, and set to a larger ratio than in the conventional case. In this case, even if the amount of evaporated water in the pregelatinization heating step is large, it is possible to secure a long time until the forced heating stop by the second control means in the pregelatinization heating step.

Thereafter, when spot heating is performed by the third control means, the pregelatinized heating step is completed, and the rice cooking is completed. In the second invention, "the forced heating controlled by the second control means is a forced heating combining weak heating and strong heating following the end of the weak heating, and the second control means Due to the heating, the detection temperature of the detection sensor (S) is lower than the stop temperature (T ₃ ) and the first temperature (T
₁ ) When the second temperature (T ₂ ) is higher than that of the rice cooker (20), it is configured to include means for switching to strong heating, and the water volume scale engraved on the inner peripheral wall of the rice cooker (20) is a conventional rice cooking method. And the amount of heating by the strong heating is set to be higher than the degree of heating in the main cooking process (B) of the conventional rice cooking process ”(see claim 5).
In this case, since the degree of heating in the pregelatinization heating step is weak, the preservation time of the pregelatinization temperature for pregelatinization can be sufficiently ensured. Moreover, since the strong heating other than the weak heating is stronger than the degree of heating in the conventional main cooking step (B), the inside of the rice cooker (20) is quickly heated to the third temperature (T ₃ ).

[0015]

According to the first method of the present invention, when the water-containing action occurs, the pregelatinizing action proceeds simultaneously, so that the time required for cooking rice with sufficient water content and sufficient pregelatinization is reduced. it can. In addition, in the present invention, in addition to the above-mentioned effects, the α-forming effect is improved as compared with the case where the main cooking step (B) is completed while maintaining the boiling temperature of water, and the The effect is that the cooked rice is improved even if the cooked rice is completed in the process.

[0016] In addition to the above, in addition to the above, there is an effect that the water-containing action is smoothly started and the inside of the rice is surely water-containing, so that a plump cook can be obtained. Become. According to the apparatus of the second invention specified by claim 4, the method of the first invention is smoothly and automatically performed.

According to the fifth aspect of the invention, in addition to the effect of the second aspect, there is an effect that cooking time is further improved while shortening the required time for cooking rice.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described.
This will be described together with the illustrated example. The rice cooker of this example is a gas rice cooker in which rice is cooked by gas-fired power and kept warm by electric heat, and selects a normal rice cooking step shown by a broken line in FIG. 1 or a high-speed rice cooking step shown by a graph b. It is possible to execute it.

The overall configuration of this rice cooker is configured as shown in FIGS. This configuration will be described in detail below. [Entire Structure of Apparatus Main Body] The main body case (2) is a rectangular parallelepiped as a whole, and has a heating chamber (3) having an inner body (30) for accommodating a rice cooker (20), a valve device (11) and Control unit (CP)
And a control room (1) containing the
The burner top (41) of the burner (4) is exposed at the bottom (31) of the rice cooker (0).
The flange (21) at the upper end of (20) is supported. The rice cooker (20) is covered with an inner lid (24), and an outer lid (23) is provided outside the rice cooker (20) to cover the rice cooker (20) and the upper region of the inner body (30). It is provided to open and close freely.

The main part of the burner (4) is
The burner top (41) is accommodated in a space below the bottom part (31) of (3), and projects from the center opening of the bottom part (31) to the lower part of the inner trunk (30). Gas is supplied to the burner (4) through a valve device (11) in the control chamber (1), and combustion air is similarly introduced into the control chamber (1). )(13)
Is supplied to the space below the bottom portion (31) of the heating chamber (3).

The burner top (4) is provided below the bottom (31).
A cord heater (43) is provided on the outer periphery of the cylindrical part (40) connecting the main part and the main part (1) so as to be attached to the donut-shaped support plate (42). An arrangement area of the cord heater (43) is set in a donut shape, an inner peripheral end thereof substantially coincides with a central opening of the bottom part (31), and an outer peripheral end thereof is closer to the trunk of the inner trunk (30). Is also set to be located on the outside.

The burner (4) is a Bunsen burner, which burns with primary air and secondary air supplied from an annular gap on the outer periphery of the cylindrical portion (40), and the combustion exhaust gas is as shown in FIGS. In addition, the gap (22) between the inner body (30) and the rice cooker (20) is raised to be discharged outside from below the flange portion (21). In this example, the flange portion (2
An outer lid (23) provided so as to cover the upper region of (1) and located above the heating chamber (3) is supported by the side wall of the main body case (2). The outer lid (23) can be opened and closed from an operation panel (10) side provided above the control room (1), and in a closed state, a detachable lock provided on the operation panel (10) side. The mechanism (R) is configured to be locked in this state, and at the upper end of the inner body (30), the outer lid (23)
The exhaust ports (33) and (33) are formed at portions corresponding to lateral areas excluding the fulcrum for opening and closing the lock device (R) and the installation portion of the lock device (R),
The outsides of the exhaust ports (33) (33) face a common opening (300) provided at the upper end of the main body case (2).

[Adjustment of Thermal Power] The amount of combustion gas of the burner (4) can be adjusted.
Operation knob for gas regulator (not shown) built in 1)
(12) protrudes from the long hole (121) of the body of the main body case (2). The main body case of the protrusion of the operation knob (12)
The surface of (2) is provided with a thermal power scale (14) for gas amount adjustment corresponding to the amount of cooked rice. Each numerical value (1, 3, 5, 7) of the thermal power scale (14) corresponds to the amount of cooked rice, and the numerical value in this case is the number of cups to be put in a special cup.
For example, the number 3 indicates a heating position when three cups of rice are cooked in a normal rice cooking process.

[Water scale] The operation knob (12)
When is set to the scale "1", it is a case where one cup of rice is cooked, and the heating power in this case is set so that normal rice and high-speed rice can be cooked. Further, even when the operation knob (12) is set to the display of "quick cooking" as described later, high-speed rice cooking can be performed.

A water volume scale is engraved on the inner peripheral surface of the rice cooker (20). In this example, a normal rice scale line shown in FIG.
(201) and display of "1-7.8" and "Normal (cup)"
Display, scale lines for rapid cooking adapted to high-speed rice cooking (20
2) "1,2,3" and "Quick-cooking (cup)"
Is displayed. The scale line (202) is set higher than the normal cooked rice scale line (201). In this example, the scale line (202) corresponding to one cup of rice (one go: about 180 ml) The water amount ratio set by “1” is set to about “2.2 to 2.4”, and is set to be much larger than the water amount ratio (about 1.2 to 1.8) in the case of normal rice cooking. Also, the water ratio set by the indication of "2" and "3" on the scale line (202) for quick cooking corresponding to the amount of rice of 2 cups and 3 cups is the same value as described above.

[Heat Sensitive Structure] In the rice cooker of this example, a rice cooker (2
As a detection sensor (S) for detecting the temperature of 0), a thermocouple-type thermosensitive element is employed. This detection sensor (S)
As shown in FIG. 4, the heat-sensitive portion is provided on an upper end flange portion (35) serving as an upper end surface of the main body case (2) on the side of the heating chamber (3). Therefore, the inner trunk (30)
In a state where the rice cooker (20) is accommodated therein and the flange portion (21) is supported by the upper end flange portion (35), the flange portion (21) and the heat-sensitive portion of the detection sensor (S) come into contact with each other. do it,
The temperature of the flange portion (21) is detected.

In this example, the gap (2) is provided in the upper end flange (35) above the exhaust port (33).
There is no concern that the combustion exhaust gas passing through 2) heats the detection sensor (S). The signal of the detection sensor (S) is transmitted to a control device (C) configured to execute a control flowchart described later.
P) is entered.

The detection sensor (S) is described in detail below.
As shown in FIG. 5, it is mounted in a state of being biased by a spring so as to protrude upward from an upper end flange portion (35) of the inner body (30), and is provided with a flange portion (21) of the rice cooker (20). ) Is supported by the upper end flange portion (35), whereby the upper end of the detection sensor (S) is securely pressed against the lower surface of the flange portion (21) by the urging force of the spring.

[Control Device (CP) and Rice Cooking Operation Therewith] A so-called microcomputer is employed as the control device (CP), and is configured to execute a control program based on a flowchart shown in FIG. This control unit (CP)
And the actual high-speed rice cooking by the rice cooker according to this embodiment will be described below with reference to FIG.

For high-speed rice cooking, the scale line (20
2) Set the water volume according to. This water volume scale is set to a larger water volume ratio than the normal rice cooking scale line (201) for normal rice cooking. In this state, the operating knob (12) is set to a heating power capable of high-speed rice cooking in accordance with the indication of quick cooking on the heating power scale (14) in FIG. In this example, the thermal power corresponding to the scales 1 to 3 of the thermal power scale (14) is 1
The heating power is set so that both normal rice and high-speed rice cooking from the amount of cup rice to the amount of 3 cup rice are possible. Therefore, high-speed rice cooking can be performed even when the operation knob (12) is adjusted to the numerical value of 1 to 3 of the thermal power scale (14) corresponding to rice cooking of 1 cup to 3 cups of rice. Then, when the high-speed rice cooking is set, the flowchart of FIG. 9 is executed.

In the range of 4-cup rice amount to 7.8 cup rice amount, high-speed rice cannot be cooked, but normal rice can be cooked. The flow chart of control for this normal rice cooking is shown in FIGS. The control content of the normal rice cooking will be described later. [Actual high-speed rice cooker] When the rice cooked amount and the water ratio are set as described above and the high-speed rice cooker is started, the following operation is executed by the control operation of the control device (CP) to change the temperature of the rice cooker. Is a graph b of FIG.
(Schematic graph).

First, forced strong combustion is started in step (ST01), and thereafter, this state is continued for 2 minutes. After the lapse of 2 minutes, this is determined in step (ST02), and the process proceeds to step (ST03) to 80 ° C. (corresponding to a temperature lower than, but close to, the temperature for maintaining the above-mentioned pregelatinized heating step. ) Is continued for 2 minutes (the temperature control step of “Y” in graph b in FIG. 1). This temperature controlled combustion is performed by a gas amount adjusting device (not shown) inserted in a circuit from the valve device (11) to the burner (4) and the detection sensor
It is maintained by co-operation with (S). Steps
When (ST04) determines that the two minutes have elapsed,
The process proceeds to forced strong combustion (step (ST05)) again.

After this is continued for three minutes, if it is determined in step (ST06) that three minutes have passed, the state is set to a strong combustion state (step (ST07)) and the detection sensor is set.
It is monitored whether or not the detected temperature of (S) has reached 100 ° C. (corresponding to the above-mentioned first temperature (T ₁ ) corresponding to the boiling temperature) (step (ST08)). When the temperature reaches the set temperature, the state is returned to the forced strong combustion state again. If this state continues for one minute, this is determined in step (ST09), and the state is set to the weak combustion state (step (ST10)).

The detection temperature of the detection sensor (S) is 10
At the time when the temperature becomes slightly lower than 0 ° C. (about 98 ° C.) (while the control of step (ST08) is being executed), the water content in the rice has not been completed yet. Therefore, for a while from this point, the water-containing action on the rice and the gelatinization action of the rice proceed simultaneously. That is, according to the present embodiment, the pregelatinization heating step starts before the end of the water-containing step.

Thereafter, in the weak combustion state, the detection sensor (S)
Is monitored in step (ST11) and the detection sensor
When the detected temperature of (S) reaches 108 ° C. (corresponding to the above-described second temperature (T ₂ )), it is switched to forced strong combustion. FIG.
The operation of the burner (4) may be controlled so that the detection temperature of the detection sensor (S) is maintained at the above-mentioned 108 ° C. for a predetermined time, as shown by a graph d shown by an imaginary line. In such a case, the time during which the rice is maintained at the above-mentioned temperature of 100 ° C. or higher, which corresponds to the boiling temperature, becomes longer, and the pregelatinization of the rice is further promoted.

Thereafter, the state is set to the strong combustion state, and it is monitored in step (ST12) whether or not the temperature of the detection sensor (S) has reached the fire extinguishing temperature. When the detection temperature of the detection sensor (S) reaches the fire extinguishing temperature (corresponding to the above-mentioned stop temperature (T ₃ )), the 7-minute subtraction timer is set to “ON” (step
After (ST13)), the burner (4) is extinguished. Thereafter, the code heater (43) is turned "ON" (step (ST14)), and the heating process (C) is started by this heater.

The heat quantity of the code heater (43) is set to a predetermined value in advance, and is set to a heat quantity suitable for heating for the unevenness step (C) and for heating at the time of keeping the temperature. Part of the heat from the cord heater (43) is convected as it is to heat the rice cooker (20) and to heat the inner body (30). Then, the rice cooker (20) is also heated by the heat radiation from the inner body (30).

As described above, if the uneven heating is continued for 7 minutes due to the heat of the code heater (43), this is the step (ST1).
The rice cooking operation is stopped after the completion of the rice cooking is notified by a sound with a buzzer or the like determined in 5). When the high-speed rice cooking described above is executed for one cup of rice, the detection sensor (S) is set after setting to the strong combustion state (step (ST07)).
It is determined that the detected temperature has reached 100 ° C. (step
(ST08)) and the time required from when the combustion temperature is set to the weak combustion state (step (ST10)) until it is determined in step (ST11) that the detection temperature of the detection sensor (S) has reached 108 ° C. The sum of "time" was about 3 minutes. The time required for the step (ST12) from when the temperature detected by the detection sensor (S) reached 108 ° C. to when the fire extinguishing temperature was reached was about 2 minutes. Therefore, according to the rice cooking by the high-speed rice cooking, the rice cooking was completed in about 20 minutes from the start of the rice cooking, and the time required for the conventional rice cooking was greatly reduced.

When the above control operation is executed for one cup of rice, the temperature at the bottom center of the rice cooker (20), the temperature of the rice in the rice cooker (20): and the detection of the detection sensor (S) Temperature: and the temperature of the mounting part of the detection sensor (S):
Changes as shown in FIG. In the conventional rice cooker, the above-described control is performed based on the above-mentioned temperature. In this example, each control operation is performed based on the detected temperature "" of the detection sensor (S). In order to prevent burning of cooked rice, the timing of extinguishing the burner (4) in step (ST12) should coincide with the time when the peak value of the temperature (145 to 150 ° C.) is reached. , The detection sensor (S) detects the temperature of the flange portion (21), and when this temperature coincides with the peak value of the temperature (P
Point) temperature (approximately 115 ° C) to fire extinguishing temperature (stop temperature as described above)
(T ₃ )).

The detection temperature of the detection sensor (S) is
It is characterized in that it shows a tendency that is very similar to that of the conventional temperature. In addition, since a temperature that coincides with the above-mentioned peak value of the temperature can also be detected, accurate control can be performed by the detected temperature of one detection sensor (S).
In the above embodiment, the preheating step is performed at the beginning of rice cooking.
Although (A) is executed, the main cooking step (B) may be executed immediately after rice cooking is started, as shown in FIG. In this case, the temperature inside the rice cooker is 100 ° C
Since the time until the temperature is raised to 100 ° C. is short, the water content in the rice has not been completed at the time when the temperature is raised to 100 ° C. Therefore, for a while after the temperature of the inside of the rice cooker is raised to 100 ° C., the water-containing action and the pregelatinization action of rice proceed simultaneously.

[Actual Cooking of Normal Rice] Next, the operation of normal rice cooking will be described. FIG. 12 is a first flowchart showing the control of the gas cooker of FIG. 2, and FIG.
FIG. 14 is a third flowchart, and when the control shown in these flowcharts is executed, it slightly differs depending on the amount of cooked rice, but basically, the graph a (schematic graph) in FIG. The temperature of the rice cooker changes as shown by.

Referring to FIG. 12, when rice cooking is started,
In step (ST101), forced weak combustion is started.
As shown in step (ST102), forced weak combustion
Lasts for minutes. This one minute is measured by a timer (not shown) of the control device (CP), and is executed by inputting a control signal to the valve device (11). Then, as shown in step (ST103), the fire is extinguished after one minute has elapsed.

The following elapsed time is measured by a timer as in step (ST102) unless otherwise specified. Next, the fire extinguishing state is continued for one minute as shown in step (ST104), and the setting of temperature controlled combustion is performed as shown in step (ST105). The temperature control setting here is 45 ° C., and the combustion that keeps 45 ° C. is performed in step (S
It is continued for 2 minutes as shown in T106). After 2 minutes,
After step (ST107), a step for discriminating the amount of cooked rice is started.

The step (ST107) is a step of forced strong combustion, which is continued for one minute as shown in the step (ST108), and a predetermined amount of heat is given to the rice cooker (20). The thermal power here is rice-cooking power, which is a large thermal power.
The temperature at the bottom of 0) is considerably higher than the temperature above the rice cooker (20). That is, the inside of the rice cooker (20) is uneven and has a higher temperature distribution as it approaches the bottom. In order to make the uneven temperature distribution uniform and obtain an averaged temperature in the rice cooker (20), forced weak combustion is started in step (ST109). The forced weak combustion is continued for 2 minutes as shown in step (ST110). The heating power of the forced weak combustion is such that the temperature in the rice cooker (20) is averaged, and half the heating power of the rice cooking power that is the heating power of the forced strong combustion is the heating power of the forced weak combustion. As a result, the burner (4) is controlled by the valve device (11) so that the amount of heat given in the step (ST108) and the amount of heat given in the step (ST110) become equal.

By performing such thermal power control, although the temperature at the top of the rice cooker (20) and the temperature at the bottom of the rice cooker (20) are greatly different at the end of step (ST108), ), The heating is suppressed and the rise in temperature at the bottom is suppressed, and the heat given in step (ST108) is particularly transmitted upward, and at the end of step (ST110), the rice cooker
The temperature distribution in (20) is in a uniform state. Therefore, the temperature measured by the detection sensor (S) at the end of the step (ST110) is the temperature of the rice cooker (20) corresponding to the averaged temperature in the rice cooker (20).

Then, in step (ST111), a predetermined calculation for determining the actual amount of cooked rice is performed based on the measured temperature. After the calculation is performed and the amount of cooked rice is determined,
Proceeding to step (ST112) and subsequent steps, rice cooking control according to the amount of rice to be cooked is performed. That is, large, medium, and small branches of the amount of cooked rice are performed in step (ST112). If the amount of cooked rice is small, weak combustion is started in step (ST113). ), The forced strong combustion is started, and if it is large, the strong combustion is started in step (ST117). Step (ST11
In the case of the weak combustion of 3), in the case of the strong combustion of step (ST117), as shown in step (ST118) of FIG. 13, the weak temperature until the detection temperature (T ₁ ) of the detection sensor (S) becomes 100 ° C. combustion,
Strong combustion is continued. On the other hand, in the case of the forced strong combustion in the step (ST114), after continuing for 2 minutes as shown in the step (ST115), the combustion is switched to the weak combustion in the step (ST116). After the mode is switched to weak combustion in step (ST116), the detection temperature (T ₁ ) of the detection sensor (S) is set to 10 in step (ST118) of FIG. 13 similarly to steps (ST113) and (ST117).
Weak combustion is continued until the temperature reaches 0 ° C. In other words, the cooking state is changed by changing the combustion state according to the amount of cooked rice.

Next, at step (ST119), although not shown, the countdown timer starts to operate. This is to complete the cooking of rice 20 minutes after the detection temperature of the detection sensor (S) reaches 100 ° C. (see step (ST140)). In step (ST120),
Branching is performed again according to the amount of cooked rice, and the combustion state is changed according to the amount of cooked rice. That is, when the amount of cooked rice is large as shown in step (ST121), forced strong combustion is started, and when the amount of cooked rice is medium or small as shown in step (ST122), forced weak combustion is started. Is done. Both the forced strong combustion in step (ST121) and the forced weak combustion in step (ST122) are continued for one minute as shown in step (ST123), and then weakly burns in step (ST124).

As can be seen from the processing in step (ST125) and step (ST126), the weak combustion processing in step (ST124) determines whether the detection temperature (T ₂ ) of the detection sensor (S) has reached 108 ° C. Alternatively, the process is terminated when the temperature has not reached 108 ° C. but has been continued for 3 minutes. That is, when the detection temperature (T ₂ ) of the detection sensor (S) reaches 108 ° C., the step (ST125)
The process proceeds from step (ST126) to step (ST127) after three minutes have elapsed. Step (ST127) is a branching process based on the amount of cooked rice.If the amount of cooked rice is small, the process proceeds to step (ST129) .If the amount of cooked rice is large and medium, the process proceeds to step (ST129). ST12
Proceed to 8) and switch to strong combustion. Step (ST
In step (127), when the amount of cooked rice was large or medium, strong combustion was performed because the detection temperature of the detection sensor (S) did not reach 108 ° C at the stage of step (ST127). This is because the temperature is quickly raised to 108 ° C. instead of combustion.

Then, the next step (ST129) is the same processing as step (ST125), that is, the processing for determining whether or not the detection temperature (T ₂ ) of the detection sensor (S) has reached 108 ° C. It is. When the detection temperature (T ₂ ) of the detection sensor (S) reaches 108 ° C. in step (ST129), the process proceeds to step (ST130) as in step (ST125). Step (ST130)
This is a branching process based on the amount of cooked rice.If the amount of cooked rice is small, the process proceeds to step (ST131) to perform weak combustion, and if the amount of cooked rice is medium or large, the process proceeds to step (ST132). Strong combustion is performed. Step (ST131) weak combustion and step (S131)
The strong combustion of (T132) is detected by the detection sensor (S) in step (ST133).
Is continued until the detected temperature (T ₃ ) reaches the fire extinguishing temperature.

When the detection sensor (S) detects that the fire extinguishing temperature determined in step (ST133) has been reached, the valve device (11) in step (ST134) turns on the burner (4).
Complete fire extinguishing is performed by controlling the amount of gas in this step, and thereafter, the process proceeds to the spotting step (C). The two-stage fire extinguishing in the step (ST125) and the step (ST129) and the step (ST134) is for cooking delicious rice with browning.

Referring to FIG. 14, the blurring step (C) will be briefly described. In step (ST135), branching is performed according to the amount of cooked rice, and if the amount of cooked rice is small, step (ST13)
Proceed to 6) to secure a 7-minute unevenness time. If the amount of cooked rice is medium, go to step (ST137) to secure an unevenness time of 5 minutes.If the amount of cooked rice is large, go to step (ST137). S
Proceed to T138) to secure a 3 minute swing time. After step (ST136), step (ST137), and step (ST138), the process proceeds to step (ST139), the code heater (43) is turned on, and the temperature controlled heating is performed. This temperature control heating is a step
As shown in (ST140), the operation is performed until the countdown timer indicates 20 minutes. Then, when 20 minutes have elapsed, the process proceeds to step (ST141), notification of the completion of rice cooking is performed, and heat retention is started.

In the above embodiment, the detection sensor (S)
Although the temperature of the flange portion (21) is detected by the above, the temperature at the bottom center of the rice cooker (20) may be detected. In this case, the detected temperature is the same as that shown in FIG. And the control may be performed accordingly. When detecting the bottom temperature of the shuttle, the detection sensor
(S) is provided in a through hole passing through the center of the cylinder (40) of the burner (4) and the burner top (41).
The center of the bottom of 0) is a non-heating area, and the bottom cannot be heated uniformly. However, the above-described type in which the temperature of the flange (21) is detected does not cause such a disadvantage.

In the above embodiment, the main cooking step (B) is performed by gas-fired power, but this may be performed by an electric heater. However, in the latter case, high-speed rice cooking in a short time as in the above-described embodiment is not possible with household electric power.

[Brief description of the drawings]

FIG. 1 is a graph for explaining steps of a rice cooking method of the present invention and a conventional rice cooking method.

FIG. 2 is a sectional view of an embodiment of the rice cooker according to the present invention.

FIG. 3 is a sectional view taken along line XX.

[Fig. 4] Attachment part of detection sensor (S) and this and exhaust port (3
Illustration of the relationship with 3)

FIG. 5 is an enlarged view of a mounting structure of the detection sensor (S).

FIG. 6 is a side view of the rice cooker.

FIG. 7 is a front view of a thermal power setting unit.

FIG. 8 is a detailed diagram of a water amount setting scale engraved on the rice cooker (20).

FIG. 9 is a flowchart of a control program for high-speed rice cooking incorporated in the control device (CP).

FIG. 10 is a graph showing a change in temperature of the rice cooker (20) and the inside thereof, and the attachment portion of the detection sensor (S) when high-speed rice cooking is performed.

FIG. 11 is a schematic diagram of a rice cooker temperature change during high-speed rice cooking in which the rice is cooked from the main cooking step (B) without performing the preheating step (A) in the present invention.

FIG. 12 is a first flowchart illustrating a normal rice cooking operation of the rice cooker according to the embodiment of the present invention.

FIG. 13 is a second flowchart illustrating a normal rice cooking operation of the rice cooker according to the embodiment of the present invention.

FIG. 14 is a third flowchart illustrating a normal rice cooking operation of the rice cooker according to the embodiment of the present invention.

[Explanation of symbols]

(A) ・ ・ ・ Pre-heating step (B) ・ ・ ・ Main cooking step (C) ・ ・ ・ Murasaki step (20) ・ ・ ・ Rice cooker (4) ・ ・ ・ Burner (S) ・ ・ ・ Detection sensor (T ₁ ): First temperature (T ₂ ): Second temperature (T ₃ ): Stop temperature (The same reference numerals in the drawings indicate the same or corresponding parts.)

Continuation of front page (72) Inventor Takashi Oya 2-26 Fukuzumicho, Nakagawa-ku, Nagoya

Claims (5)

[Claims] 1. A method of cooking rice by continuing a water-containing step and a pregelatinized heating step, wherein the pre-gelatinized heating step is started before the end of the hydrous step. 2. The pre-gelatinization heating step includes a main cooking step (B) for heating the portion to be heated from a boiling temperature of water to a temperature higher than the boiling point, and a subsequent murai step (C). 2. The rice cooking method according to claim 1, wherein a temperature from a point in the middle of the main cooking step (B) to a point in time when the step moves to the washing step (C) is maintained at or above the boiling temperature. 3. 3. A preheating step (A) including a temperature control step for maintaining a temperature lower than, but close to, the temperature for maintaining the pregelatinized heating step for a short time immediately after the start of the water-containing step. The rice cooking method according to claim 2, wherein a preheating step is performed after the heating. 4. A heating means for heating the rice cooker (20), a detection sensor (S) for detecting a heating temperature of the rice cooker, and controlling the heating means in accordance with an output from the detection sensor (S). A rice cooker for controlling a water-containing step for rice cooking and a pregelatinized heating step by a controller that performs strong heating in response to a rice-cooking start signal input and performs the detection sensor (S).
When the detected temperature reaches a first temperature (T ₁ ) corresponding to the boiling temperature, a first control means for stopping the strong heating and executing a part of the water-containing step, and a control by the first control means In response to the input of the operation end signal, the process proceeds to the α-heating process by the forced heating, and when the detected temperature of the detection sensor (S) reaches the stop temperature (T ₃ ) at which the forced heating should be stopped, the forced heating is performed. A rice cooker comprising: a second control means for stopping; and a third control means for executing predetermined spot heating in response to the input of the forced heating stop signal. 5. The forcible heating controlled by the second control means is a forcible heating which is a combination of a weak heating and a strong heating subsequent to the end of the weak heating, wherein the second control means detects the sensor by the weak heating. (S) detected temperature is the stop temperature
(T ₃ ) and a second temperature (T ₁ ) higher than the first temperature (T ₁ ).
₂ ) In the configuration including means for switching to strong heating when it becomes, and further, the water volume scale engraved on the inner peripheral wall of the rice cooker (20) is set to a scale with a larger water volume ratio than in the case of the conventional rice cooking method The rice cooker according to claim 4, wherein the amount of heating by the strong heating is set to be higher than the degree of heating in the main cooking step (B) of the conventional rice cooking step.