JPS6021716A - Electric cooker - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] (b) Industrial application fields The present invention relates to an electric cooking device such as an electric rice cooker.

(b) Prior Art Conventionally, special uses of electric rice cookers include cooking with water and cooking with hot water. This is used when pouring water or hot water into a pot to obtain hot water, or when making a hot water bath.

In this case, the temperature of each part of the main body rises and becomes abnormally high because it remains in a boiling state for a long time, and if, for example, a temperature sensor malfunctions during this boiling, there is a risk that each part will melt and burn.

Incidentally, in order to prevent the above-mentioned dangers, the heating amount is reduced to a certain level after a predetermined period of time after the start of boiling to ensure safety. However, since the above-mentioned heating and heat amount values are set to relatively high values, if the boiling state is maintained below the 4:q quantity value, for example, the amount of food to be cooked is small and the heating amount is set to the above-mentioned setting value. Conversely, when boiling is maintained at a lower value, the amount of heating increases after a predetermined period of time, and not only does it reach a dangerous temperature, but it also has an unnecessarily bad effect on the food, making it impossible to eat it at all.

0 Purpose of the Invention The present invention provides a heating amount reducing means that measures the time from the start of boiling and reduces the heating amount of the heating means after a predetermined period of time, thereby preventing the temperature from rising in each part and finishing the food in a good condition. The purpose is to keep the

B) Structure of the Invention Heating means for heating the object to be cooked, temperature detection means for detecting the temperature of the object to be cooked, and heating means for heating the object so that the object to be cooked starts boiling and maintains a stable boiling state. A heating amount control means for controlling the heating amount, and a heating amount reducing means for measuring the time from the start of boiling and reducing the heating amount to a heating amount close to the boiling temperature by making the heating amount smaller than the heating amount to maintain the boiling state after a predetermined time.

(2) is a bottomed cylindrical outer pot provided in the frame; (6)
A ring-shaped sheath heater (3) is used as a heating means for heating the food to be cooked (cooked rice) provided at the inner bottom of the outer pot. (4) is a frame cover that fixes the frame (1) and the upper periphery of the outer pot (2), and (5) is an inner pot that accommodates the food that is removably provided in the outer pot (1). ,
(6) is a heat sensitive element which is provided at the center of the lower surface of the outer pot (2) and is always energized so as to protrude upward; (7) is pivoted on the negative side to the frame (1) so that it can be opened and closed. The provided lid body is composed of an upper plate (8) and a lower plate (9). 001 is a temperature detection element such as a thermistor, which is attached to the outer wall of the outer pot (2) and always energized to be in elastic contact with the outer wall of the inner pot (5), and Uυ is fixed to the lower part of the frame (1). back frame, (2
) is a switch lever that closes the rice cooking switch (13) when pressed.

FIG. 2 shows a block diagram. (A) is the inner pot (5), F is the temperature detecting element (11 is the temperature detecting means for detecting the temperature of the food to be cooked, and (C) is the temperature detecting means 03)
The heating amount increasing means rapidly heats up to the boiling start temperature based on the output of the heating amount increasing means, and is provided with an amount determining means (d) for detecting the cooking amount while the means is being executed. [Yes]) is a heating amount control means that maintains a stable boiling state by setting the heating amount to an extent that does not cause overflow during boiling based on the cooking amount determined by the amount determining means (d); Boiling time timing means (E) measures the time from the start of boiling and issues an output signal after a predetermined time (approximately 30 minutes); (G) reduces the amount of heating by a certain amount based on the output signal from the timing means side); The constant heating amount is a value smaller than the heating amount for maintaining the boiling state and close to the boiling temperature. That is,
The setting should be made within a range where each part does not dissolve and the finished product of the cooked product is as good as possible.

Next, the present invention will be explained in detail, including a flowchart shown in the vJ diagram and a characteristic diagram of δM physical object temperature and heating amount shown in FIG.

First, put an appropriate amount of water and rice in the inner pot (51) and put rice in the outer pot (2
) and close the lid (7) and operate the switch lever 0.21 to close the rice cooking switch (13). The temperature detection means (6) detects that the temperature of the food to be cooked (cooked rice) is low, and the sheathed heater (3) generates the entire heating amount (approximately 800W), so the temperature of the food to be cooked is as shown in Figure 4. When the temperature rises rapidly and reaches the temperature TI'+ (approximately 40°C) K at which water absorption is best below the gelatinization temperature (60 to 70°C), the heating of the sheathed heater (3) is stopped for a certain period of time and the water absorption operation is performed. After this heating is stopped, after a certain period of time (t+'=FJ3 minutes) has passed, the sheathed heater (3) is made to generate heat again with the full heating amount, and the temperature of the food to be cooked changes from T2 (about 70℃) to T5 (about 85℃). ℃) and determines the amount of the food to be cooked by the amount determining means <d).

After that, when the boiling temperature (approximately 100°C) is reached, the heating amount control means (6) reduces the heating amount ((WO) according to the amount of cooking to maintain a stable boiling state without causing overflow. (Wl).In other words, if the amount of cooking is large, set the heating -(wo) to a small value, and if the amount of cooking is small, set it to a large value to prevent overflow and maintain the boiling state. Then, the timing means CF) performs a timing operation from the start of boiling by the heating amount control means (g)), and after a predetermined time (t5 = about 30 minutes), the heating amount reducing means (G)
is activated to reduce the heating amount to a fixed amount (ΔW = uniformly about 50 W in any case), maintain the boiling state, and set the heating amount (W2) close to the boiling temperature.

Incidentally, the heating amount (△W) to be reduced as described above is reduced by a constant heating amount (△W) regardless of the value of the heating amount (Wl) for maintaining the boiling state.

Melt.

(f) Effects of the invention A heating means for heating the object to be cooked, a temperature detection means for detecting the temperature of the object to be cooked, and a heating means for heating the object to be cooked so that the object starts to boil and maintains a stable boiling state. It consists of a heating amount control means that controls the heating amount, and a heating amount reducing means that measures the heating amount from the start of boiling and reduces the heating amount of the heating means after a predetermined time, and the heating amount reducing means controls the heating amount that maintains the boiling state. Since the amount of heating is smaller than that of the boiling point and is close to the boiling temperature, in the case of items that maintain a boiling state for a long period of time, such as mizutaki or kettle, the amount of heating can be reduced to an appropriate level at the time of boiling to stabilize the boiling temperature. It maintains the boiling state and prevents overflow. In particular, when the heating amount is reduced after a predetermined period of time has elapsed after the start of boiling, the heating amount to be reduced is smaller than the heating that maintains the boiling state and is set to a value close to the boiling temperature. The temperature of the food will not drop to cause a dangerous situation such as melting, and the temperature of the food will not drop excessively, so the finished product can be maintained in good condition.

[Brief explanation of drawings]

Figure 1 is a partial cross-sectional view of an electric opener showing an example of the "zero starting" height, Figure 2 is a block diagram, Figure 6 is a flowchart, and Figure 4 shows the temperature of the food to be cooked and the amount of heating. This shows a characteristic diagram. (~... Heating means by sheathed heater (3), (B
)--temperature detection means, (C)... heating amount increasing means,
(E)... Heating amount control means, 碩)... Timing means, (
6)...°Heating amount reduction means.

Claims (1)

[Claims] (1) A heating means for heating the food to be cooked, a temperature detection means for detecting the temperature of the food to be cooked, and a heating amount of the heating means so that the food to be cooked starts boiling and maintains a stable boiling state. The heating amount reducing means measures the amount of heating from the start of boiling and reduces the heating amount of the heating means after a predetermined period of time from the start of boiling. An electric cooker characterized by being small and reducing the heating amount to near boiling temperature.