JPS5841879Y2 - electric rice cooker - Google Patents

Description

[Detailed description of the invention] This invention relates to improving the structure of an electric rice cooker, especially the installation of its steaming heater, which prevents burning during the heating and steaming process during cooking and improves starch alphaization. This is how it was done.

FIG. 1 is a cross-sectional view showing a conventional electric rice cooker. In the figure, 1 is an outer pot, 2 is an electric heater supported in this outer pot via a fitting 3, and 4 is a top of this electric heater. 5 is the inner lid of the inner pot, 6 is the handle of this inner lid, 7 is the outer lid of the outer pot 1, 8 is the handle of this outer pot, 9 is the upper end of the outer pot 1. 10 is a spring for tightly contacting the thermoswitch 11 with the bottom of the inner pot 4; 12 is a heat shield plate that prevents the heat generated from the electric heater 2 from escaping downward; , 13 is a heat-resistant heat insulating material, and 14 is a support leg.

A conventional electric rice cooker is constructed as described above, and after rice and water are placed in the inner pot 4, the electric heater 2 is energized, and the rice and water in the inner pot 4 are heated by the generated heat. , bring to a boil.

As the heating continues, the moisture content at the bottom of the inner pot 4 decreases, and the temperature at the bottom of the inner pot 4 eventually rises to over 100°C. The thermoswitch 11, which is set at a temperature of

After this, by steaming the rice for a predetermined period of time, cooked rice without burning can be obtained.

However, as mentioned above, it is not correct in the theory of rice cooking to turn off the electricity before the rice starts to burn.
Rather, it is said that active heating is required for about 15 minutes after this point.

This is because cooked rice contains natural β (
The process is to convert beta starch into digestible α (alpha) starch, and in order to convert this β starch into 100% α starch, it is necessary to hold it at a temperature of 98°C or higher for 20 minutes, and the temperature at this time is This is because it is said that the higher the temperature, the more effective it is as long as the rice does not burn.

By the way, as mentioned above, in the conventional electric rice cooker, the electric heater 2 and the bottom of the inner pot 4 are in close contact with each other, so the moisture at the bottom of the inner pot 4 decreases and the temperature rises to over 100 degrees Celsius, causing the rice to boil. If you don't turn off the electricity before it starts to burn, the parts that are heated more will eventually start to burn.

This is because water, which acts as a heat transfer medium, is absorbed by the rice during the cooking process, and the subsequent form of heat transfer changes to mainly heat conduction between rice grains, which has a low heat conductivity.

By the way, conventional methods have been considered to reduce the amount of heat generated by the electric heater 2 to the extent that the cooked rice does not burn when the electricity is turned off, but this method results in a lack of the required amount of heat.
00% alpha conversion is not possible.

In addition, at the time when the electricity is turned off as described above, after the inside of the conventional electric rice cooker's inner pot 4 has uniformly reached 98°C or higher, the temperature is at most 5 to 5°C.
After 6 minutes, there was insufficient heating for the remaining 15 minutes, so there was a drawback that boiled rice with insufficient gelatinization could not be obtained.

This idea aims to create an electric rice cooker that can continue to heat the rice in the inner pot with the necessary and sufficient amount of heat without burning the rice even when the water content in the inner pot is low, and that can alphanize rice starch to 100%. This is the purpose.

FIG. 2 is a cross-sectional view showing one embodiment of this invention, 1 to 1.
14 is the same as the conventional device described above.

15 is a space provided between the side wall of the inner pot 4 and the side wall of the outer pot 1, and 16 is a steam heater installed in this space so that its heat generating part is in the air. This shows the case where the heater is used in a spiral shape.

In the electric rice cooker configured as described above, immediately after the electric heater 2 is de-energized, the steaming heater is energized,
Atmospheric temperature in outer pot 1 is 100℃ or higher for 15 minutes or more 30 minutes
shall be kept within the time limit.

Therefore, if the electric heater 2 is energized in this state, the temperature at the bottom of the inner pot 4 will eventually rise to 100, similar to the conventional electric rice cooker.
℃, but the thermo switch 11 is set at a predetermined temperature so that the rice at the bottom of the inner pot 4 does not burn.
is activated, the current supply is switched from the electric heater to the steaming heater, and the heating method for the inner pot 4 after this is indirect heating by infrared rays, far infrared rays, and an increase in the atmospheric temperature in the outer pot 1. Uniform heating is possible, and the inner pot 4
Even when there is little moisture at the bottom of the rice cooker, it is possible to continue heating the rice with the necessary and sufficient amount of heat without burning the rice.

By the way, in the above explanation, the case where this invention is used for steaming in the rice cooking process is described, but it goes without saying that it can also be used for keeping the rice warm after cooking by reducing the calorific value of the steaming heater.

As explained above, this idea has a simple structure in which a steam heater is installed in the space between the outer pot and the inner pot, so that even when the water content at the bottom of the inner pot decreases during the rice cooking process, the inner pot remains stable. You can continue to indirectly heat the inner pot with the necessary and sufficient amount of heat without burning the rice.
It has the effect of being able to convert to % alpha.

[Brief explanation of drawings]

FIG. 1 is a sectional view showing a conventional electric rice cooker, and FIG. 2 is a sectional view showing an embodiment of this invention. In the figure, 1 is the outer pot, 2 is the electric heater, 4 is the inner pot, 1
3 is a heat insulating material, 15 is a space, and 16 is a steam heater. Note that the same reference numerals in each figure indicate the same or corresponding parts.

Claims (2)

[Scope of utility model registration request] (1) In an electric rice cooker comprising an outer pot, an inner pot accommodated in the outer pot, and an electric heater for cooking rice that is supported by the outer pot and heats the bottom surface of the inner pot, the side wall of the inner pot and the side wall of the outer pot, the heat generating part being disposed in the air, and comprising a steaming heater that starts energizing when the electric heater is turned off. An electric rice cooker characterized by: (2) The electric rice cooker according to claim 1, wherein the steaming heater is a spiral sheathed heater.