JPS6317392Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a cooking device that shortens the time for soaking rice in water before cooking, for example, and shortens the time until the rice is cooked.

Traditionally, there are two main types of rice:
One is regular cooked rice and the other is sticky rice. For regular rice, cook for 30 minutes, and for sticky rice, cook for 30 minutes.
It is well known that it is necessary to soak in water for more than 10 hours. The reason why it is necessary to soak the rice in water for 30 minutes or more after washing is because unless the rice cells absorb water by soaking the rice sufficiently, gelatinization, in which the starch of the rice combines with water, will not proceed properly. For this reason, when the water temperature is low, such as in winter, it is necessary to soak the rice in the water for at least 30 minutes, which means that after washing the rice, it is necessary to wait a long time before cooking the rice.There was a desire for something that would shorten this time. Also, in the case of sticky rice, etc., it had to be soaked the night before, which was inconvenient, especially at the busy end of the year.

The present invention provides a cooking device that can quickly absorb water into, for example, rice or glutinous rice, thereby shortening the time until the rice is cooked.

An embodiment of the present invention will be described below based on the drawings. In Fig. 1, 1 is the main body of the appliance, 2 is a pot for storing rice, etc., 3 is an inner lid that covers the upper opening of the pot 2, and 4
An outer cover is provided on the upper part of the main body, and the inner cover 3 is secured to a shaft 6 via a packing 5 that can be fitted and detached. 7 is a steam cylinder through which steam escapes. 8 is a heater that heats the bottom of pot 2, 9 is pot 2
This is a heat-sensitive part that is placed in close contact with the bottom of the rice cooker to detect the completion of rice cooking. Reference numeral 10 denotes a lever mechanically linked to the heat sensitive part 9 and the switch button 11. When the switch button 11 is pressed, the micro switch 12 linked to the lever 10 starts energizing the heater 8, and when rice cooking is completed, the heat sensitive part is switched off. 9 is transmitted to the lever 10, the switch button 11 is returned to the state before rice cooking, and the micro switch 12 is
stops power supply to the heater 8. 13 is a thermistor that detects the temperature of the pot 2.

By the way, rice is a cell that contains a large amount of starch.
It is well known that the pressure of a solvent penetrating a cell membrane is related to the concentration difference between the solute and solvent and the water temperature.
In the case of rice, the solvent is water.

Additionally, it has been experimentally shown that when rice is submerged in water below 65°C for 30 minutes, it becomes saturated when it absorbs 30% of its weight in water, and after that it becomes difficult to absorb water. ing. However, when rice is soaked in hot water of 65 degrees Celsius or higher, it swells and absorbs even more water, resulting in rice that has around 60% water (by weight) and is about 2.3 times its volume. That is, if the temperature is lower than 60°C, the higher the water temperature, the higher the osmotic pressure of the water, which causes the rice to absorb water in a short time. There are no conventional heating cookers that control the cooking temperature below 60℃, and with devices such as inverted bimetals that have a large recovery range, it is difficult to precisely control this temperature, and the cooking process starts immediately. It becomes a solid rice.

FIG. 2 is a circuit diagram showing an embodiment of the present invention. 20 to 36 are resistors, 37 and 38 are diodes, 39 to 41 are capacitors, 42 is a transistor, 43 to 47 are ICs, and 48 is a relay that turns on and off the heater 8. When the relay 48 is OFF, the heater 8 is energized. Ru. The part indicated by a in Fig. 2 is the fourth
The circuit that generates the sawtooth wave signal as shown in the figure, the part indicated by b is a comparison level signal as shown in Figure 5, in which the thermistor 13 detects the pan temperature after energization starts and the voltage level fluctuates in accordance with the resistance value. c is a circuit that compares the sawtooth wave signal with the comparison level signal and passes only the part of the sawtooth wave signal that exceeds the comparison level signal, and the part denoted by d is the output of part c, which is passed through the transistor 42. This circuit controls the power of the heater 8 by driving the relay 48. Therefore, while the pot temperature is low, b shown in Figure 5
The output of the IC45 in the portion C is large as shown in the level of FIG. 3, and therefore the output of the IC46 in the portion c becomes negative, and the transistor 42 is cut off. At this time relay 4
8 is turned off, its contact (not shown) is closed, and the heater 8 is energized. Next, when _the pot temperature rises a _little , the output of the IC 45 becomes as shown in the low _{level in} FIG _. , b ₂ , b ₃ , b ₄ …
conducts intermittently and lowers the pot temperature to a predetermined temperature, e.g. 60℃.
Keep it at a certain level. If the pot temperature rises above this,
The output of the IC45 becomes the H level shown in FIG.
The power is cut off and the pot temperature is prevented from heating above 60°C, for example. Therefore, the rice is sufficiently soaked in water during this period. IC47 is used for a predetermined period of time, e.g.
After 15 minutes, the circuit makes the cathode side of the diode 37 negative, and after that time, the transistor 42 is cut off, the heater 8 is fully energized, and the rice cooker enters the cooking operation.

According to the present invention, the most suitable water temperature for immersion is maintained regardless of the water temperature, voltage, or amount of rice.
It also has the advantage of being able to be immersed in water in a short time.

Furthermore, since this configuration is independent of the rice cooker, it can be easily incorporated into the rice cooker, and it can also be connected as an adapter between the power source and the rice cooker main body. Therefore, you can easily make sticky rice and other rice soaked in your rice cooker at home during the busy year-end period.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a rice cooker, FIG. 2 is a circuit showing an embodiment of the present invention, and FIGS. 3 to 5 are waveform diagrams illustrating the circuit operation. 2...Pot, 8...Heater, 9...Heat-sensitive section, 1
2...Micro switch, 13...Thermistor,
42...Transistor, 43-47...IC, 4
8...Relay.

Claims (1)

[Scope of utility model registration request] A container that stores food to be cooked, a heater that heats the container, and a thermistor that detects the temperature of the container.
Cooking characterized by having a control device that intermittently energizes the heater in the vicinity where the thermistor detects a predetermined temperature, and that varies the intermittent energization time in conjunction with changes in the resistance value of the thermistor. vessel.