JPS6317391Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a rice cooker that senses the amount of cooked rice and is rapidly submerged in water, mainly for use in cold regions.

When cooking rice with a conventional automatic rice cooker, it is common practice to soak the rice in water for 30 minutes. This is because if the rice does not absorb enough water, it will become sticky. However, this soaking time changes approximately in proportion to the water temperature, and in winter or in cold regions, this soaking time becomes longer, so it takes time to complete cooking. For this reason, depending on the type of rice or due to old rice depending on the year of cultivation, the soaking time is 1
It was not unusual for it to take more than an hour, and this long soaking time was inconvenient when you wanted to prepare delicious rice quickly.

Currently, there are many rice cookers that have been devised to eliminate uneven cooking by using a heat convection type, cast-in heater heating with direct flame, and rice cookers that turn off the power for 2 to 3 minutes at the beginning of the rice cooking time, such as those used in kamado cooking. However, not only do all of them require a minimum of 30 minutes of soaking, but also when the water freezes in winter, etc., you have to thaw the water with hot water before soaking, in order to cook delicious rice. was inconvenient. In particular, when I cooked the rice using low-temperature water, the rice at the bottom of the pot felt sticky and difficult to cook.

It is possible to use a mechanical timer to turn the device on and off after a certain period of time, but it is inconvenient because it cannot respond to changes in the amount of rice cooked, water temperature, or voltage, and if the power plug is pulled out while the mechanical timer is running, the operating time will change. Ta.

There is also a rice cooker that is controlled by a microcomputer to achieve ideal rice cooking, but the microcomputer control requires a large number of parts, over 200 parts, which increases the cost. There has been a desire for an inexpensive rice cooker that reduces the number of man-hours required.

The configuration of a conventional rice cooker is shown in FIG. 1 is the main body of the appliance, 2 is a pot for storing rice, etc., 3 is an inner lid that covers the top of the opening of the pot, and 4 is a fitting 5 for fitting and removing the inner lid 3, and the inner lid 3 is locked by a shaft 6. outer lid,
7 is a steam exhaust hole. 8 is a heater for heating the bottom of the pot 2, and 9 is a protective frame for structurally supporting the heater 8 and the like. 10 is a heat-sensitive part provided in the protective frame 9 so as to be in close contact with the bottom of the pot 2, and detects the completion of rice cooking. 11 is a lever that mechanically links the heat sensitive section 10 and the switch button 12;
When the switch button 12 is pressed, electricity is started to be applied to the heater 8, etc., and when the rice cooking is completed, the force from the heat sensitive part 10 is transmitted to the lever 11, and the switch button 12 is returned to the state before rice cooking, and the electricity to the heater 8 is stopped. .

The purpose of the present invention is to provide a rice cooker that can sufficiently absorb water from rice and eliminate uneven cooking of rice.

Embodiments of the present invention will be described below based on the drawings. In Fig. 2, 13 is a sensor such as a thermistor that detects the temperature of the pot 2, and 14 is a micro switch that is linked to the lever 11. When the switch button 12 is pressed, the NO side is closed and electricity starts flowing to the heater 8, etc. It is intended to do so. 15 is a circuit board that processes the signal from the sensor 13; 16 is a lid heater; and 17 is a heating element that is provided on the protective frame 9 and heats the outer surface of the pot 2. 18 is the sensor 13
The heater 8 is turned on and off by a relay that operates in response to the signal. 19 is water and 20 is rice.

FIG. 3 shows an example of the circuit of the present invention, in which when the micro switch 14 closes the NO side, the resistor 21,
A DC power source is created by a diode 28 and a capacitor 31, and stabilized by a resistor 22 and a Zener diode 29. Comparator 34 includes resistors 23, 2
4, 25 and the sensor 13 generates a potential that is larger in the division ratio between the resistor 23 and the sensor 13 and the division ratio between the resistor 24 and the resistor 25, and this signal passes through the transistor 33 to operate the relay 18. make it stop. 30 is relay 18
This is a protection diode for preventing reverse current. Heater 8
and the contact 18a of the relay 18 are connected in series, and when the relay 18 is energized, the contact 18a of the relay 18 is connected in series.
is opened to cut off the power supply to the heater 8. The heating element 17 is connected in parallel to the series circuit of the heater 8 and the contact 18a of the relay 18, and the micro switch 14
When the NO side of is closed, it is energized. After about 15 minutes (at room temperature), the sensor 1 detects the temperature of the pot 2 heated by the heating element 17.
3 signal, relay 18 stops operating and contacts 1
8a is closed and energization of the heater 8 is started. This approximately 15 minute time will vary depending on the water temperature and will vary depending on the water temperature.
The sensor 13 that detects the temperature of the pot 2 containing the
Since the heater 8 is energized when the water temperature is detected to be 60°C, it is longer when the water temperature is low, and shorter when the water temperature is the opposite. When the water temperature is high, the power of the heating element 17 can be set so that sufficient water can be absorbed before the heater 8 is turned on and the process of cooking, which combines water and starch, is started. . As a result of experiments, around 200W is optimal, and heater 8 is 450W.
The condition is good.

This circuit configuration also allows for heat retention.
That is, as shown in Fig. 3, the lid heater 16 is connected to the resistor 2.
The control circuit is configured by connecting the TRS 35, the resistor 27, the bidirectional thyristor 32, etc. to the connection point A of 6, and the lid heater 16 may be configured to be connected in parallel to the series circuit of the heater 8 and the resistor 26. , can be realized very easily when the micro switch 14 closes to the NC side.

As described above, according to the present invention, even if the switch is turned on immediately after washing the rice, heating by the heating element starts first, and after the temperature reaches around 60℃, electricity is started to be applied to the heater. Since the rice is being cooked, it will be immersed in water at approximately 50℃ for about 10 minutes or more, which will allow the rice to absorb enough water, improve the unevenness of cooking, and enable electric rice cooking even at low water temperatures in cold regions. It will become.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing a conventional example, FIG. 2 is a sectional view showing an embodiment of the present invention, and FIG. 3 is a circuit diagram thereof. 2...Pot, 8...Heater, 10...Heat-sensitive section,
12...Switch button, 13...Sensor, 14...
Micro switch, 17... heating element, 18... relay.

Claims (1)

[Scope of utility model registration request] A pot for storing rice, etc., a heating element that heats from the outside surface of the pot, and a heater that heats from the bottom of the pot.
A rice cooker comprising: a sensor that detects the temperature of the pot; and after the sensor detects a constant temperature due to heat generated by the heating element, electricity is started to be applied to the heater.