JPS60854B2 - Heat-retaining rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement of a heat-retaining rice cooker, and particularly aims to provide a long steaming time with a simple structure.

It is known that the ideal method of cooking rice to make it delicious after cooking is to heat the rice at a relatively high temperature of around 100 degrees for about 15 to 20 minutes immediately after cooking to force the rice to become evenly distributed. ing.

This is to prevent the surface of the rice from becoming sticky by completely absorbing the moisture adhering to the outer wall of the rice grains into the rice grains by the time the rice is cooked and transitions to a warm state. (approximately 140 degrees Celsius) and the heat retention temperature (70 degrees Celsius) during heat retention. However, some rice cookers perform uneven work after rice cooking is completed before transitioning to the keeping warm state, but this is simply a process from a high temperature (160 degrees) to a keeping temperature (70 degrees This refers to the period of time during which the temperature decreases until the temperature changes to 15°C, and the moisture is not completely absorbed into the rice grains due to the inability to achieve the optimal uniformity as described above, resulting in excessive moisture on the surface of the rice. As a result, the surface became sticky and had a bad taste.

The present invention has been made in view of this point, and will be explained below based on the drawings. 1 is an exterior, and 2 is a bottomed cylindrical outer pot that is housed and installed in the exterior 1 via a connector 3. , 4 is a heat insulating material housed between the exterior 1 and the outer pot 2, 5 is a bottom plate that closes the bottom closing part of the exterior 1, and has a plurality of legs 6, and 7 is a housing for storing rice to be cooked. With an inner pot, the outer pot 2 and a predetermined space 8
A flange portion 9, which is attached to the upper flange portion of the outer pot 2, is integrally formed on the upper open cylindrical edge.

Reference numeral 10 denotes an outer cover that covers the upper part of the exterior 1 in an openable and closable manner, on which a handle 11 is integrally formed, and 12 an inner cover that detachably covers the upper surface closure 13 of the inner steel 7.

Reference numeral 14 denotes a substantially circular sheathed heater disposed at the bottom of the space 8, with a small distance from the bottom of the inner pot 7.

Reference numeral 18 denotes a switching rice cooking thermostat which is disposed approximately in the center of the bottom of the space 8 so as to be able to move up and down using a spring 16, and which is in a supporting relationship with the bottom of the inner pot and senses the temperature of the bottom of the inner pot 7. be.

Next, to explain the electric circuit diagram, 17 is a commercial AC power source, and a timer interlocking switch connected to the sheathed heater 4, the switching rice cooking thermostat 18 having contacts 18' and 18'', and a timer motor to be described later. 19
are connected in series. A pilot lamp 21 for rice cooking is connected in parallel with the sheathed heater 4 via a low resistance 20. 22 is a timer motor whose one end is connected to the contact 18'' side of the switching rice cooking thermostat 18 and the other end is connected to the power source 17 side so as to be parallel to the sheathed heater 4, and is driven by being energized. The timer interlocking switch 19 is opened by driving for integration for a certain period of time.

23 is a heat retention thermostat connected in series with the sheathed heater 4 and connected to the contact 18' side of the switching rice cooking thermostat 18, and a half-wave rectifier diode 2.
4 are connected in series.

The heat retention thermostat 23 is in a parallel relationship with the pre-read switching rice cooking thermostat 18. The switching rice cooking thermostat 18 is set to a temperature 14 before the completion of normal rice cooking.
Contact 18 at a temperature lower than around 0'○, that is, about 115℃
The contact piece 25 is switched to the contact 18' side at about 105 minutes, and the timer motor 22 integrates about 15 minutes, so that the timer motor 22 integrates about 15 minutes. The timer movement switch 19 is opened. The thermostat 23 for keeping warm performs opening/closing operations at a temperature that is kept warm, for example, around 70 oo. To explain the operation in such a configuration, first, when the timer interlocking switch 19 is closed with the bush piece 25 of the rice cooking thermostat 18 switched to the contact 18' side, the sheathed heater 14 generates heat and the rice cooking pilot The lamp 21 lights up and the food 26 to be cooked, such as rice, stored in the inner pot 7 begins to be cooked. The temperature rise change of the bottom part A of the inner pot 7 is T, and the temperature rises rapidly over time to about 115oo.
When the temperature reaches 105°C, the stop piece 25 switches to the contact 18'' side, and at the same time the timer moder 22 integrates, the sheathed heater 14 stops generating heat and the temperature drops, and when the temperature of the bottom part A reaches 105°C, the The hair piece 25 switches to the contact point 18' side, the sheathed heater 14 starts generating heat, and this operation is repeated many times.The temperature of the upper part B of the heater located above the sheathed heater 14 remains the same as in the conventional case. Unlike the switching rice cooking thermostat 18 which opens and closes at around 140 pm, it repeats opening and closing at around 110 qo, so the start-up is a little slow, and as shown in Figure 4, the rice rises at a low angle of inclination, and after - time has passed, it reaches 100 qo. Continue to reach this temperature.

Furthermore, the upper part C of the thermostat located above the switching rice cooking thermostat 18 becomes 100 oo after the time T3 has elapsed.
The rice cooking is completed at this point.

Conventionally, the warming operation starts as soon as this rice cooking is completed, and at this point, the temperature of the upper part B of the heater and the upper part C of the thermostat, that is, the entire rice, suddenly decreases, and the so-called steaming operation is no longer required. Some stains or spots appeared. However, as is clear from Figure 4, the switching rice cooking thermostat 18 continues to open and close even after the time L has elapsed, so the temperature of the heater upper part B and the thermostat upper part C, that is, the entire rice, is 100°C. and then enter the steaming operation. While this steaming port operation continues, the contact piece 25 changes to contact point 18' and contact point 18'' depending on the temperature.
The timer motor 22 integrates each time the switch switches to the contact 18'' side, and when the time suitable for the steaming time (usually about 1 flow interval) is accumulated in advance, the evening steamer interlocking switch 19 is opened to steam the steam. Finish your mouth.

At the same time, the sheathed heater 14 is energized through the heat-retaining thermostat 23 to enter a so-called heat-retaining operation.

At this time, as described above, the temperature control is set lower than that of the rice-cooking thermostat 18, that is, at 70:00, so the optimum heat-retaining operation continues until the power plug (not shown) is unplugged. Therefore, according to such a configuration, even if all of the rice in the inner pot 7 reaches 100 qo and the rice cooking is completed, the heating operation does not start immediately and the time set by the timer motor 22 (approximately 1 rice flour) is accumulated. Switch for timer series 1
The steaming port continues until 9 is opened, and the rice is no longer sticky and the rice is delicious.

Furthermore, by providing the timer motor 22 and the timer interlocking switch 19, the transition from steaming to warming can be smoothly performed, and one sheathed heater 14 can perform cooking, steaming, and warming.

Since the present invention is configured as described above, it has a simple structure and can reliably take the time to steam rice after completion of cooking.Compared to conventional rice cookers, the rice can be cooked more deliciously and in one batch. You can cook, steam, and keep rice warm with a sheathed heater.

[Brief explanation of drawings]

Fig. 1 is a longitudinal cross-sectional view of the thermal rice cooker of the present invention, Fig. 2 is a longitudinal cross-sectional view of the inner pot, Fig. 3 is an electric circuit diagram, and Fig. 4 is a curve diagram showing temperature changes in the inner pot and rice. It is. 7... Inner pot, 14... Sealed heater, 18... Switchable rice cooking thermostat, 19... Timer interlocking switch, 22... Timer motor. Figure 1 Figure 2 Figure 3 Figure 4

Claims (1)

[Claims] 1. An inner pot for storing food to be cooked, a cylindrical outer pot with a bottom for storing the inner pot with a predetermined space, and a rice cooker disposed in the space at a distance from the bottom of the inner pot. It consists of a heater, and a switching rice cooking thermostat arranged substantially in the center so as to be in contact with the bottom surface of the inner pot, and the sheathed heater, the switching rice cooking thermostat, and a timer interlocking switch are connected in series, and the A timer motor is connected to the switching rice cooking thermostat in parallel with the sheathed heater, and a heat retention thermostat is connected in series with the sheathed heater. The electricity supply to the sheathed heater is controlled by the on/off circuit operation of the switching rice cooking thermostat, and after the operation set time of the timer motor, the electricity supply to the sheathed heater is controlled by the heat retention thermostat. Heat-retaining rice cooker.