JPH11346919A - Electric rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To cook tasty rice and to cool the grip of an inner pan by cooling rice after rice cooking. SOLUTION: In an electric rice cooker provided with a rice cooker body 1 formed to house an inner pan 3 inside, a cap body 2 for covering the opening of the rice cooker body 1 for free opening/closing and a work coil 10 for heating the inner pan 3, a grip held at the time of removing the inner pan 3 is provided in the opening edge of the inner pan 3, a blowing fan 41 is disposed in the rice cooker body 1, a blowing passage P is provided for supplying wind W blown from the blowing fan 41 via the grip of the housed inner pan 3 to a gap C formed between the inner pan 3 and the rice cooker body 1 and, when the running of the blowing fan 41 is started after the end of rice cooking, the wind W from the blowing fan 41 is supplied via the blowing passage P to the gap C between the inner pan 3 and the rice cooker body 1, and the inner pan 3 and the grip are directly cooled by the wind W.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric rice cooker, and more particularly, to an electric rice cooker in which delicious rice can be obtained by cooling the rice after cooking.

[0002]

2. Description of the Related Art Generally, in an electric rice cooker, rice and water are contained in an inner pot, and the inner pot is heated by a heating means (for example, an electromagnetic induction coil or an electric heater) in accordance with predetermined rice cooking characteristics. To cook rice.

[0003] The rice cooked as described above is exposed to high temperatures for a long period of time, during which the deterioration (discoloration) of the rice due to oxidation or browning reaction is promoted, and the rice is contained in the rice by an oxygen reaction. Decomposition of fatty acids is promoted.

[0004] The above browning reaction and fatty acid decomposition reaction are particularly likely to occur when the temperature of rice is in the temperature range of 80 to 85 ° C. Electric rice cookers designed to cool rapidly have been developed.

[0005] For example, as disclosed in Japanese Patent Application Laid-Open No. 9-154718, a fan in which a blower fan is disposed in a gap between an inner surface of a rice cooker main body and an outer surface of a heat shield plate has been proposed. I have.

[0006]

However, in the above-mentioned known example, the cooling air blown from the blower fan can remove hot air trapped in the gap between the rice cooker main body and the heat shield plate. However, since the inner pot is not directly cooled, the rice may be insufficiently cooled.

Further, in the above-mentioned known example, there is also disclosed an embodiment in which a large number of holes are formed in the heat shield plate so that the air from the blower fan is supplied between the inner pan and the heat shield plate. However, in this case, since holes are formed in the heat shield plate, there is a possibility that foreign matter (for example, water or rice grains) may enter the inside of the rice cooker main body.

[0008] The present invention has been made in view of the above points, and by cooling the rice after cooking, it is possible to cook delicious rice and also to cool the handle of the inner pot. The purpose is to do so.

[0009]

According to the basic structure of the present invention (the invention of claim 1), as a means for solving the above-mentioned problems, a rice cooker main body configured to accommodate an inner pot therein is provided. An electric rice cooker comprising a lid body for opening and closing the opening of the rice cooker body, and a heating means for heating the inner pan, wherein the electric cooker is gripped by an opening edge of the inner pan when the inner pan is removed. While providing a handle, the rice cooker body,
A blower fan is provided, and a blower passage is provided to supply the blown air from the blower fan to a gap formed between the inner pot and the rice cooker body via a handle of the stored inner pot.

[0010] With the above configuration, when the blower fan is started to operate after the completion of rice cooking, the air from the blower fan is supplied to the gap between the inner pot and the rice cooker main body through the blower passage. The inner pot is directly cooled by the air blow. Therefore, the rice is quickly cooled after the completion of the rice cooking, and the rice is cooled from around 100 ° C. where the deterioration of the rice progresses.
It can quickly pass through a high temperature zone of ~ 80 ° C. In addition, since the air from the blower fan is to be supplied to the gap between the inner pot and the rice cooker body via the handle of the inner pot, the handle of the inner pot is cooled by the air blow Thus, even immediately after the rice is cooked, the handle of the inner pot does not become hot.

[0011] In the basic configuration of the present invention (the invention of claim 2), as means for solving the above-mentioned problems, a rice cooker main body configured to be able to store an inner pot therein, and a rice cooker main body. In an electric rice cooker provided with a lid for opening and closing the opening and a heating means for heating the inner pan, a blower fan is disposed in the rice cooker main body, and the blower from the blower fan is housed therein. A first air supply passage for supplying air to a gap formed between the inner pan and the rice cooker main body, and a second air supply path for supplying air from the blower fan to the stored inner pan via the lid. And two ventilation passages.

With the above configuration, when the blower fan is started to operate after the completion of rice cooking, the blown air from the blower fan is formed between the inner pot and the rice cooker main body via the first blower passage. At the same time as being supplied to the gap, it is supplied to the inner pot via the second air passage. Therefore,
The cooked rice is cooled from the inside and outside of the inner pot by the cooling after the cooked rice is finished, so that the rice can be quickly passed through the high temperature zone of 85 to 80 ° C. from around 100 ° C. where the deterioration of the rice progresses. it can.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Some preferred embodiments of the present invention will be described below in detail with reference to the accompanying drawings.

First Embodiment (corresponding to claim 1) FIGS. 1 to 4 show an electric rice cooker according to a first embodiment of the present invention.

As shown in FIGS. 1 to 3, the electric rice cooker has a double structure rice cooker body 1 having a space portion 4 and configured to accommodate an inner pot 3 for rice cooking. ,
A lid 2 for opening and closing the upper opening of the rice cooker main body 1
And

The rice cooker main body 1 has a body 5 serving as an outer wall.
a and a bottom part 5b serving as a bottom wall, an outer case 5 made of an integrally molded product of synthetic resin, a protection frame 6 having a bottom and made of synthetic resin serving as an inner peripheral wall, and an upper end of the protection frame 6 and A synthetic resin shoulder member 7 is connected to the upper end of the outer case 5, and the space 4 is surrounded by the outer case 5, the protective frame 6 and the shoulder member 7. In addition,
The inner pan 3 is housed in the protective frame 6 so as to be removable.

A sensor hole 9 is formed in the center of the bottom surface of the protection frame 6 to face a center sensor 8 acting as a temperature detecting means. .

An annular electromagnetic induction coil (hereinafter referred to as a rice cooking work coil) 10 acting as a heating means during rice cooking so as to surround the sensor hole 9 is provided on the bottom surface of the protective frame 6 and on the side peripheral surface from the bottom surface. It is arranged corresponding to the curved portion between them. The cooking coil 10 for cooking rice,
An alternating magnetic field is generated, and an eddy current that is an induced current is generated in the inner pot 3 by electromagnetic induction of the alternating magnetic field,
Heating is performed using the resistance heat of the eddy current. Note that the inner pot 3 is made of a material (for example, a magnetic material) that can generate an eddy current by the work coil 10 for cooking rice.

The rice cooker coil 10 is sandwiched between a coil die 11 fixed to the bottom surface of the protection frame 6 and the bottom surface of the protection frame 6. Reference numeral 12 denotes a ferrite core, which has a function of blocking so that the magnetism of the work coil 10 for rice cooking does not affect equipment located below.

A center sensor 8 is provided in the sensor hole 9 so as to contact the bottom of the inner pot 3. Further, an annular electromagnetic induction coil (hereinafter, referred to as a heat retaining work coil) 13 that acts as a heating means at the time of keeping the temperature is attached to a side peripheral surface of the protective frame 6.

At the bottom of the rice cooker main body 1 (ie, at the bottom 5b of the outer case 5), there are provided a power transistor and a rectifying diode bridge for controlling the energization of the rice cooking and warming work coils 10, 13. (Omitted) is provided with a cooling fan 14 for forcing the cooling air. The bottom wall of the rice cooker main body 1 (specifically, the outer case 5)
An air inlet 15 is formed at the bottom 5 b) of the airbag, facing the blower fan 14.

On the other hand, the lid 2 is composed of an upper plate 16 made of synthetic resin constituting the outer surface and a lower plate 17 made of synthetic resin constituting the inner surface.
A heat insulating material 19 is provided in a space 18 surrounded by.

The lid 2 is attached to the rice cooker main body 1 via a hinge unit 20 provided on one side of the shoulder member 7 so as to be pivotable and detachable.

At the center of the lid 2, there is formed a tubular portion 21 which is suspended from the upper plate 16. Inside the tubular portion 21, steam generated during rice cooking is discharged to the outside. Steam cap 2 having a steam discharge passage 22 for
3 is detachably attached. In the steam cap 23, a ball valve 24 acting as a pressure regulating valve is provided. At the lower end of the steam cap 23,
An inner lid 25 made of a good heat conductor (for example, aluminum alloy) for sealing the opening 3a of the inner pan 3 when the lid 2 is closed is attached. Reference numeral 26 denotes a steam inlet to the steam cap 23, 27 denotes a steam outlet from the steam cap 24, 28 denotes a steam port formed in the inner lid 25, 29
Is a seal packing for sealing between the periphery of the inner lid 25 and the opening 3a of the inner pot 3, and 30 is an inner lid 25 and a lid lower plate 17
This is a seal packing that seals between the two.

As shown in FIG. 1, the shoulder member 7 is provided with substantially semicircular shoulder heaters 31, 31 with a predetermined space S interposed between both ends thereof. When the lid 2 is closed, the inner lid 2 is closed.
5 is pressed against the outer periphery, and the inner lid 25 is attached to the shoulder heaters 31, 31.
It is to be heated by heat conduction from That is, the shoulder heaters 31, 31 function as heating means for heating the inner lid 25.

Each of the shoulder heaters 31 includes a heater ring 32 having an inverted U-shaped cross section and a heating element 33 disposed in the heater ring 32, and a lead wire from the heating element 33 (shown in FIG. Are omitted from both ends of the heater ring 32. Therefore, the space S between both ends of the shoulder heaters 31, 31 is used as a space for drawing out lead wires.

The flange 34 formed integrally with the opening 3a of the inner pan 3 has a
A pair of heat-resistant synthetic resin handles 35, 35 are attached by screws 36. The circumferential dimension of each handle 35 is
The space S between both ends of the shoulder heaters 31, 31 is substantially the same, and each handle 35 is stored in the space S when the inner pot 3 is stored (see FIG. 1). That is, the handle 35 can be stored using the space S necessary for drawing out the lead wires at both ends of the shoulder heaters 31, 31. The radial dimension of each of the handles 35 is set such that the outer end of the handle 35 is located inside the outer peripheral surface of the rice cooker main body 1 and the inner peripheral surface of the lid 2 when the inner pan 3 is stored. (FIGS. 1 and 2
reference). By doing so, the airtightness of the rice cooker main body 1 when the lid 2 is closed can be ensured, and the heat retention performance is improved. Furthermore, the upper surface of each of the handles 35 is
When stored, the shoulder heaters 31 are at the same height as the upper surfaces of the heaters. By doing so, the outer peripheral edge of the inner lid 25 is moved to the shoulder heaters 31, 31 and the handles 35, 3
5 is brought into contact with the upper surface with a uniform force.

Further, the lid 2 is located inside the inner lid 25, and is located inside the opening 3 a of the inner pan 3 with a space 37 interposed between the inner lid 25 and the inner lid 25. A heat radiating plate 38 made of a good heat conductor is provided so as to face the inner side of the inner pan 3 and to support the outer periphery thereof close to the inner peripheral surface of the inner pot 3. The heat radiating plate 38 is attached to a seal packing 40 which is removably fitted to a support shaft 39 projecting downward from the center of the steam cap 23.

With this configuration, the heat conducted from the shoulder heater 31 and the heat radiated from the inner lid 25 during the heat retention are transferred to the air space existing in the space 37 between the inner lid 25 and the radiator plate 38. To the heat radiating plate 38 and then radiated to the surface of the rice R in the inner pot 3. Therefore,
As compared with the case where the heat is directly radiated from the inner lid 25 to the surface of the rice R, the heat radiation is softened, and the yellowing and drying of the surface of the rice R are prevented. The heat sink 38
Is prevented by a rise in temperature due to heat radiation from the inner lid 25.

The steam A generated during cooking rice is
The heat is discharged from the outer periphery of the heat radiating plate 38 to the outside through the space 37 between the heat radiating plate 38 and the inner lid 25, through the steam port 28, the steam inlet 26, the steam cap 23, and the steam outlet 27. In addition, the length of the steam discharge path can be reduced, and spills can be reduced.

Further, since the heat radiating plate 38 is provided so as to face inward from the opening 3a of the inner pot 3, the air layer between the surface of the rice R and the heat radiating plate 38 in the inner pot 3 is formed. It can be reduced, and the heat retention effect is improved. Moreover, since the outer peripheral edge of the heat radiating plate 38 is positioned below the shoulder heater 31, heat from the shoulder heater 31 is transmitted to the upper portion of the inner pot 3. The amount of heat radiated to the surface of the rice R in the inner pot 3 can be reduced by the outer peripheral edge of the radiator plate 38.

[0032] A side part (for example, in the rice cooker main body 1)
In the space 4 in the hinge unit 20 side), a blower fan 41 is arranged in a state attached to the shoulder member 7 with a screw 42 (see FIG. 3). The blower fan 41 is a centrifugal fan having a scroll type fan casing 43. In this way, it is possible to effectively utilize the space 4 (particularly the space on the hinge unit 20 side where a large surplus space is available) in the rice cooker main body 1, and it is necessary to increase the vertical dimension of the rice cooker main body 1. Disappears. The temperature of the inner pan 3 is set to a predetermined temperature (for example, 82
° C).

The discharge port 43a of the fan casing 43
Is connected to an inlet 4 of an annular passage 45 formed in the shoulder member 7.
5a.

FIGS. 3 and 4 show the shoulder member 7.
As shown in the figure, the position facing the space S formed between both ends of the shoulder heaters 31 (that is, the stored inner pot 3).
A communication port 46 is formed in the annular passage 45 and an upper portion of an annular gap C formed between the inner pan 3 and the protection frame 6 at a position facing the handle 35 of the inner pan 3. That is,
The blast W from the blast fan 41 is
The air is supplied to the upper portion of the gap C through the air passage P passing through the annular passage 45, the communication port 46, and the handle 35. Reference numeral 47 denotes an air intake formed in a lower portion of the body 5a of the outer case 5.

The side opposite to the hinge of the rice cooker main body 1 (that is, the side on which the lock mechanism 48 for locking the lid 2 is provided).
A control board 49 in which a control unit for controlling energization of the work coils 10 and 13 for rice cooking and heat retention, the shoulder heater 31 and the like is installed is disposed in the space 4 of
The control board 49 is provided with various switches (for example, a rice cooker switch, a reservation switch, a warming switch, etc.) and a liquid crystal display device (not shown).

Next, an electric configuration of the electric rice cooker according to the present embodiment will be described based on an electric circuit diagram shown in FIG. Parts corresponding to the respective parts shown in FIGS. 1 to 4 are denoted by the same reference numerals.

The electric power from the commercial AC power supply 50 passes through a temperature fuse 51 and a rectifier circuit 52, which detect abnormal heating of the inner pot 3 and blow it out, and cook the rice cooker and warmer work coil 1.
0,13. Reference numeral 53 denotes a smoothing capacitor, and reference numerals 54 and 55 denote resonance capacitors.

The rice cooker and heat insulating work coil 1
Microcomputer units (hereinafter, referred to as 0 and 13)
IGBT drive circuit 5 from 56)
Control signals are supplied from power transistors 59 and 60 which are ON / OFF controlled by commands passed through 7, 58, respectively.

The microcomputer 56 controls the power transistors 59 and 60 according to a predetermined program, thereby controlling the energization of the work coils 10 and 13, the shoulder heater 31, the cooling fan 14 and the blower fan 41. This energization control is performed based on an output signal output from a thermistor 61 incorporated in the center sensor 8 via a temperature sensor detection circuit 62.

In FIG. 5, reference numeral 63 denotes a group of various switches (for example, a rice cooker switch, a reservation switch, a warming switch, etc.), and 64 denotes a liquid crystal display.

Next, with reference to a flowchart shown in FIG. 6 and a time chart shown in FIG. 7, the control of the blowing fan in the electric rice cooker having the above configuration will be described in detail.

When it is determined in step S ₁ that the rice cooking has been completed (ie, the steaming process has been completed), the inner pot 3 detected by the center sensor 8 in step S ₂ .
The temperature T of the input, the blower fan 41 in step S ₃ is started operated by applying voltage 12V. In addition,
At this time, the power supply to the rice cooker coil 10, the heat retaining work coil 13, and the cooling fan 14 is stopped, and the power supply to the shoulder heater 31 is continued.

[0043] Then, the inner pot temperature T in step S ₄
Is compared with a preset temperature of 90 ° C.
Until it is determined that T <90 ° C., the blowing fan 41
Is continued at 12 V, but if it is determined that T <90 ° C., the process proceeds to step S ₅ , and the blower fan 41 is operated by applying a voltage of 6 V.

[0044] The inner pot temperature T in step S ₆
Is compared with a preset temperature of 82 ° C.,
Until it is determined that T <82 ° C., the blowing fan 41
Continues the operation at 6 V. If it is determined that T <82 ° C., the process proceeds to step S _{7, in} which the power supply to the blower fan 41 is stopped (that is, the operation is stopped), and the operation proceeds to step S _{7.
At 8} , the power supply to the shoulder heater 31 is also stopped. The reason for performing the above-described blower fan control is that the inner pot temperature immediately after the completion of rice cooking is as high as around 100 ° C.,
At first, the fan 41 is operated at a high speed of 12 V to cool down to 90 ° C., and thereafter operated at 6 V to save power consumption. In addition, from the end of cooking rice until the temperature of the inner pot drops to 82 ° C., the blowing fan 4
1 may be operated with the same output.

[0045] After that, the internal pot temperature T in step S ₉
And a preset temperature of 72 ° C. (that is, the heat retention temperature)
And until the determination is made that T <72 ° C., the power supply to the shoulder heater 31 is stopped, but T <7.
If it is determined that the 2 ° C., the process proceeds to step S _10, the shoulder heater 3
1 is started, and at the same time, thermal insulation control by the thermal insulation work coil 13 is executed.

As described above, by starting the operation of the blowing fan 41 after the rice cooking, the blowing W from the blowing fan 41 causes the gap C between the inner pot 3 and the rice cooker main body 1 to flow through the blowing passage P. The inner pan 3 is directly cooled by the blowing air W. Therefore, the rice is quickly cooled until the inner pot temperature reaches 82 ° C. after the completion of the rice cooking, so that the rice quickly passes through the high temperature zone of 85 to 80 ° C. from around 100 ° C. where the deterioration of the rice proceeds. it can. After that, the temperature is cooled to 72 ° C., which is the heat retention temperature, by natural cooling, and the heat retention control is performed, so that the rice can be kept in a good condition. Further, the clearance C
The temperature of the blast W supplied to the center sensor 8 increases as it moves down the gap C.
Is less affected by the airflow W, and the subsequent warming temperature control can be performed accurately.

Further, in the case of the present embodiment, since the blower fan 41 is mounted on the shoulder member 7, a special member for mounting the blower fan 41 becomes unnecessary.

Further, an air passage P is formed by penetrating a shoulder member 7 which is a shoulder portion of the rice cooker main body 1, and is supplied to an upper portion of a gap C formed between the inner pot 3 and the rice cooker main body 1. As a result, there is no risk of foreign matter (eg, water, rice grains, etc.) entering the rice cooker main body 1.

A part of the air passage P is constituted by an annular passage 45 formed in the shoulder member 7, and a plurality of air passages communicating with the shoulder member 7 between the annular passage 45 and the upper part of the gap C. Since the communication port 46 is formed, a ventilation passage structure using the shoulder member 7 is provided, so that a special member for configuring the passage is not required.

Further, the blown air W from the blower fan 41 is supplied to the gap C between the inner pot 3 and the rice cooker main body 1 via the handle 35 of the inner pot 3, The handle 35 of the pan 3 is cooled by the blast W, and the rice R
The temperature of the handle 35 of the inner pot 3 does not become high even immediately after the rice is cooked. Therefore, when it is necessary to transfer the rice R immediately after being cooked to another container, it is not necessary to feel hot.

Second Embodiment (Corresponding to Claim 2) FIG. 8 shows a half portion of an electric rice cooker according to a second embodiment of the present invention.

In this case, the lid 2 is made of a synthetic resin upper plate 16 forming the outer surface, a synthetic resin annular lower plate 17 forming the inner peripheral edge, and a disk made of a good thermal conductor forming the inner surface. And a heat transfer plate 65 in the shape of a lid.
Is closed by the seal packing 66.
And the opening 3a of the inner pan 3 are sealed, and the lid 2 is closed.
And the inner lid 25 are sealed. A heat insulating material 19 is provided in a space 18 surrounded by the upper and lower plates 16 and 17 and the heat transfer plate 65. The inner peripheral edge of the heat transfer plate 65 is a cylindrical portion 21 vertically suspended from the center of the upper plate 16.
While the outer peripheral edge of the heat transfer plate 65 is
The lower plate 17 is connected to the inner peripheral edge. On the upper surface of the heat transfer plate 65, a lid heater 67 for heating the heat transfer plate 60 to prevent dew and growth of oneva is attached. In other words, the lid heater 67 functions as a heating unit for heating the heat transfer plate 65. Note that the heat sink is omitted.

In this case, the blower fan 41 is disposed in the space 4 formed on the side in the rice cooker main body 1. And the inner pan 3 and the rice cooker main body 1
A first communication port 68 communicating with an upper part of a gap C formed between the first communication port and a second communication port 69 communicating with a blower pipe 70 provided on the lid 2 side is provided. The blower pipe 70 is made of a silicon tube or the like. One end of the blower pipe 70 faces the second communication port 69 via a connection packing 71 that penetrates the lower plate 17 of the lid 2, and the other end of the blower pipe 70 communicates with the transmission pipe 69. It faces the space between the lid 2 and the inner lid 25 via the connection packing 72 penetrating the hot plate 65. The connection packing 71 is formed in a bellows shape, and serves to connect the second communication port 69 and the air pipe 70 in an airtight state when the lid 2 is closed. Reference numeral 73 denotes the other end of the blower pipe 70 on the inner lid 25 (that is, the connection packing 7).
This is a hole formed at a position facing 2). That is, the blast W from the blast fan 41 is supplied to the duct 44 and the annular passage 4.
5 and a first air passage P ₁ comprising the first communication port 68.
Is supplied to the upper part of the gap C formed between the inner pot 3 and the rice cooker main body 1 via The inner pan 3 via the inside of the lid ₂ through the ventilation passage P2
It is to be supplied inside. Other configurations are the same as those in the first embodiment, and a description thereof will be omitted.

The electric configuration of the electric rice cooker according to the present embodiment is the same as that of the first embodiment except that the shoulder heater 31 in the first embodiment is replaced with the lid heater 67 as shown in FIG. The detailed description is omitted because it is the same as in the embodiment.

Further, the air blowing control in the electric rice cooker according to the present embodiment is performed by the flow chart of FIG.
1 is the same as that in the first embodiment except that the shoulder heater 31 in the first embodiment is replaced by the lid heater 67, and therefore detailed description is omitted.

With the above configuration, when the blower fan 41 is started to operate after the rice cooking is completed, the blown air W from the blower fan 41 is supplied to the inner pot 3 via the _first blower passage P1.
At the same time as being supplied to the upper part of the gap C formed between the rice cooker main body 1 and the inside of the inner pot 3 via the _second air passage P2. Therefore, cooked rice R
Is cooled immediately after the completion of rice cooking by cooling from the inside and outside of the inner pot 3, so that the rice can be quickly passed through a high temperature zone of about 100 ° C. to 85 ° C. to 80 ° C. where the degradation of rice proceeds. After that, the temperature is cooled to 72 ° C., which is the heat retention temperature, by natural cooling, and the heat retention control is performed, so that the rice can be kept in a good condition.

Further, the inner pot 3 is passed through the _second air passage P2.
The blast W supplied to the inside is discharged to the outside through the steam discharge passage 22 with the hot air trapped in the inner pot 3. Therefore, the cooling of the rice R after the completion of the rice cooking is promoted.

The blast W supplied to the gap C is
Since the temperature rises as the gap C moves downward, the center sensor 8 is less likely to be affected by the airflow W, and the subsequent heat-retention temperature control can be performed accurately.

Further, in the case of the present embodiment, since the blower fan 41 is mounted on the shoulder member 7, a special member for mounting the blower fan 41 is not required.

The first air passage P ₁ is connected to the rice cooker main body 1.
Is formed by penetrating a shoulder member 7 which is a shoulder portion of the rice cooker main body 1 so as to supply the upper part of the gap C formed between the inner pot 3 and the rice cooker main body 1. (For example, water, rice grains, etc.) can be prevented from entering.

A part of the _first air passage P1 is constituted by an annular passage 45 formed in the shoulder member 7, and the shoulder member 7 is connected to the annular passage 45 and the upper part of the gap C. Since a plurality of communication ports 46 communicating with each other are formed, a ventilation passage structure using the shoulder member 7 is provided, so that a special member for the passage configuration is not required.

In each of the above embodiments, the work coil is used as the heating means. However, it is needless to say that the present invention can be applied to an apparatus using an electric heater as the heating means.

[0063]

According to the first aspect of the present invention, a rice cooker main body configured to accommodate an inner pot therein, a lid body for opening and closing an opening of the rice cooker main body, An electric rice cooker having a heating means for heating the pan, wherein a handle to be gripped when the inner pan is removed is provided on an opening edge of the inner pan, and a blower fan is arranged on the rice cooker main body. An air passage is provided to supply the air from the blower fan to the gap formed between the inner pot and the rice cooker body via the handle of the stored inner pot, and the blower fan starts operating after the rice cooking is completed. Then, the blast from the blast fan is supplied to the gap between the inner pot and the rice cooker main body via the blast passage,
Since the inner pot is directly cooled by the air blowing, the rice is cooled immediately after the completion of the rice cooking, and from about 100 ° C. where the deterioration of the rice progresses to 85 to 80 degrees.
There is an effect that it is possible to quickly pass through a high temperature zone of ° C.

Also, the air from the blower fan is supplied to the gap between the inner pot and the rice cooker main body via the handle of the inner pot, so that the handle of the inner pot is cooled by the air blow. So even immediately after the rice is cooked,
There is also an effect that the handle of the inner pot does not become hot, and when it is necessary to transfer the rice immediately after cooking to another container, it is not necessary to think hot.

According to the second aspect of the present invention, the rice cooker main body configured to be able to store the inner pan therein, a lid body that opens and closes the opening of the rice cooker main body, and the inner pan is In an electric rice cooker provided with heating means for heating, a blower fan is arranged in the rice cooker main body, and a gap formed between the stored inner pot and the rice cooker main body for blowing air from the blower fan. And a second ventilation passage for supplying the ventilation from the ventilation fan to the stored inner pan via the lid, and after the rice cooking is completed, the ventilation fan is opened. When the operation is started, the air from the blower fan is supplied to a gap formed between the inner pot and the rice cooker main body via the first air passage, and at the same time, the inner pot is supplied via the second air passage. The cooked rice is supplied inside and outside the inner pot. Will be rapidly cooled after cooking completion by cooling et al, there is an effect that the 100 ° C. vicinity of rice degradation progresses can be quickly passed through the hot zone of from 85 to 80 ° C..

The air supplied into the inner pan through the second air passage is discharged to the outside through the steam discharge path together with the hot air trapped in the inner pan. There is also an effect that the cooling of the rice in is further promoted.

[Brief description of the drawings]

FIG. 1 is a plan view showing a state in which a lid of an electric rice cooker according to a first embodiment of the present invention is removed.

FIG. 2 is a cross-sectional view of the electric rice cooker of FIG. 1 with a lid attached, taken along the line II-II.

FIG. 3 is a half sectional view taken along the line III-III of FIG. 2;

FIG. 4 is an enlarged sectional view of a main part of the electric rice cooker according to the first embodiment of the present invention.

FIG. 5 is a connection diagram of a control circuit unit in the electric rice cooker according to the first embodiment of the present invention.

FIG. 6 is a flowchart of a blower fan control in the electric rice cooker according to the first embodiment of the present invention.

FIG. 7 is a time chart of a blower fan control in the electric rice cooker according to the first embodiment of the present invention.

FIG. 8 is a half sectional view of an electric rice cooker according to a second embodiment of the present invention.

FIG. 9 is a connection diagram of a control circuit unit in the electric rice cooker according to the second embodiment of the present invention.

FIG. 10 is a flowchart of a blower fan control in the electric rice cooker according to the second embodiment of the present invention.

FIG. 11 is a time chart of a blower fan control in the electric rice cooker according to the second embodiment of the present invention.

[Explanation of symbols]

1 is a rice cooker body, 2 is a lid, 3 is an inner pot, 4 is a space, 7
Is a shoulder member, 35 is a handle, 41 is a blower fan, 44 is a duct, 45 is an annular passage, 46 is a communication port, 68 is a first communication port, 69 is a second communication port, 70 is a blowing pipe, and C is a blowing pipe. gap, P is the air passage, P ₁ is a first air passage, the P ₂ second air passage, W is blown.

Claims (2)

[Claims] 1. A rice cooker main body configured to receive an inner pot therein, a lid body for opening and closing the opening of the rice cooker main body, and heating means for heating the inner pot. An electric rice cooker, wherein a handle to be gripped when the inner pan is removed is provided on an opening edge of the inner pan, and a blower fan is arranged in the rice cooker main body, and a blower from the blower fan is provided. An electric rice cooker provided with a blower passage for supplying through a handle of the stored inner pot to a gap formed between the inner pot and the rice cooker main body. 2. A rice cooker main body configured to receive an inner pot therein, a lid body for opening and closing the opening of the rice cooker main body, and heating means for heating the inner pot. An electric rice cooker, wherein a blower fan is disposed in the rice cooker main body, and air from the blower fan is supplied to a gap formed between the stored inner pot and the rice cooker main body. An electric rice cooker comprising: a first air passage; and a second air passage for supplying air from the air fan through the lid to the stored inner pot.