JPS6365827A - Menu judge method in rice cooker - Google Patents

Abstract

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

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a rice cooker that can cook white rice, brown rice, or porridge separately, and particularly relates to a menu determination method that automatically determines the menu during rice cooking.

(Prior art) Conventionally, this type of rice cooker has been used to set a menu by key operation before starting rice cooking, and then the heating sequence can be set according to the menu, for example, for white rice, for white rice, for porridge, for rice porridge, etc. The food will be cooked using the appropriate heating sequence.

(Problem to be solved by the invention) However, since conventional rice cookers require menu settings by key operation, there is a risk of setting the menu incorrectly due to erroneous operation. There was a problem with cooking porridge in sequence, or conversely cooking porridge in the same sequence as white rice.

However, the present invention provides a menu determination method that can automatically determine the menu during rice cooking.
0 (Means for solving the problems) The present invention will be explained using drawings corresponding to embodiments.
A pot 2 that accommodates a food to be cooked, a heater 4 that heats the pot 2 to cook the food, a temperature detection means 1 that detects the bottom temperature of the pot, and a boiling detection means that detects boiling of the food. 3
In a rice cooker equipped with
It is determined whether or not the bottom temperature of the pot reaches a determination reference temperature t1 set higher than the boiling temperature within I, and the menu is determined based on the determination result.

This method is used to distinguish between white rice, brown rice, and rice porridge. Note that the time T1 is determined based on capacity, thermal power, etc.

(Function) In the case of white rice, most of the water has already been absorbed when it reaches the boiling state, and there is little water separated from the rice, so the water in the pot runs out within time T1, and the temperature at the bottom of the pot decreases. The temperature rises as shown by line A' in FIG. 2 and reaches the determination reference temperature t1.

On the other hand, in the case of rice porridge, there is a lot of water, and in the case of brown rice, by the time it reaches the boiling point, the outer skin is still hard and a lot of water remains after being separated from the rice, so the bottom temperature of the pot t is at the second level.
It does not rise within time T1 as shown by the line in the figure.

Therefore, by determining whether the foil bottom temperature t reaches the determination reference temperature t within a predetermined time T after boiling is detected, it is possible to distinguish between white rice, brown rice, or porridge.

(Example) Examples of the present invention shown in the drawings will be described in detail below.

Fig. 1 is a block diagram showing the control system of the rice cooker according to the embodiment of the present invention, Fig. 2 is a model diagram showing the temperature changes of the bottom of the pot and the atmosphere inside the pot, and Fig. 3 is the rice cooker. It is a flowchart for determining the menu of a dish.

Reference numeral 1 denotes a temperature detection means for detecting changes in the temperature at the bottom of the pot 2 that houses the food to be cooked, such as rice, water, etc., and is comprised of, for example, a thermistor, and the temperature at the bottom of the pot is shown by line A in FIG. 2 as time passes from the start of cooking. It changes like this. Reference numeral 3 denotes boiling detection means for detecting boiling of the food to be cooked, which includes, for example, a thermistor for detecting changes in the atmospheric temperature inside the pot 2, and the atmospheric temperature inside the pot changes as time passes from the start of cooking to Fig. 2. 0, which changes as shown by line B. Here, the reason why the boiling of the food to be cooked is detected based on the atmospheric temperature inside the pot, not on the bottom temperature of the pot, will be explained. The temperature at the bottom of the pot detected by the thermistor is as shown by line A in Figure 2.
The temperature reaches 100°C in a short time from the start of cooking, but this is due to partial boiling at the bottom of the food near the heater 4 and the thermal influence of the heater 4; at this point, the entire food is still in a boiling state. Detection of boiling based on the temperature at the bottom of the pot lacks accuracy.

On the other hand, the atmospheric temperature inside the pot detected by the thermistor rose rapidly after the rice cooking started, as shown by line B in Figure 2.
When the entire food to be cooked begins to boil and a large amount of steam is generated, and the pot begins to be filled with steam, the temperature rises rapidly. Therefore, boiling is accurately detected by changes in the atmospheric temperature inside the pot, and the boiling detection point is when the atmospheric temperature is 1.
The temperature may be set not only when the temperature reaches 00°C, but also at an appropriate temperature during a rapid temperature rise. In this embodiment, a boiling state is detected when the atmospheric temperature within the pot reaches, for example, 80°C.

5 is a timer means for starting time counting in response to a boiling detection signal from the boiling detection means 3;
Capacity determining means for determining capacity using the bottom temperature of the pot and the atmospheric temperature inside the pot, similar to the method disclosed in No. 68322;
7, before the count time by the timer means 5 reaches the time determined based on the determination result of the capacity determination means 6 and the heating power, etc., the temperature detected by the temperature detection means 1 reaches the determination reference temperature (set higher than the boiling temperature) 8 is a control means that reads a control program according to the determination results of the capacity determination means 6 and the menu determination means 7 and controls the heater 4.

In the above configuration, cooking of polished rice and porridge will be explained based on the flowchart of FIG. 3.

After starting rice cooking, the capacity is determined by the capacity determining means 6,
When the boiling of the food to be cooked is detected based on the atmospheric temperature in the pot, the time T corresponding to the determined capacity is read out and set, and the timer means 5 starts counting the time, and the counting time T reaches the time T. 1, it is repeatedly determined whether or not the pot bottom temperature t reaches the determination reference temperature t1.

In the case of white rice, most of the water has already been absorbed by the rice when it reaches boiling point, and there is little water separated from the rice.
Within time T, the water in the pot runs out, and the bottom temperature t begins to rise as shown by line A' in FIG. 2, reaching the determination reference temperature t1. On the other hand, in the case of porridge, there is a lot of water in the pot, so the bottom temperature t of the pot is line A in Figure 2! There is no change as shown in , and the determination reference temperature t1 is not reached within time T. Therefore, whether or not the pot bottom temperature t reaches the determination reference temperature t from the time boiling is detected until time T1 has elapsed. By repeating the above determination, it is possible to distinguish between white rice and porridge. Then, when the pot bottom temperature t reaches the determination reference temperature t and it is determined that the menu is for polished rice, the rice is then cooked in a heating sequence for polished rice corresponding to the determined capacity.

Further, if time T1 has elapsed without the pot bottom temperature t rising to the determination reference temperature t1, the menu is determined to be porridge, and the porridge is subsequently cooked in a heating sequence corresponding to the determined capacity.

In addition, although the discrimination between white rice and porridge has been explained, the same method can also be used to discriminate between white rice and brown rice. When brown rice reaches a boiling state, its outer skin is still hard and absorbs little water, so a large amount of water is separated from the rice, and as with porridge, the bottom temperature t of the pot reaches the criterion temperature t within time T. never reach it.

Therefore, it is possible to distinguish between white rice and brown rice.

(Effects of the Invention) As described above, according to the present invention, it is possible to automatically determine the menu during cooking in a rice cooker that can cook white rice, brown rice, or porridge separately, thereby solving the problem caused by erroneous operation as in the past. be able to.

[Brief explanation of drawings]

Fig. 1 is a block diagram showing the control system of the rice cooker according to the embodiment of the present invention, Fig. 2 is a model diagram showing temperature changes in the bottom of the pot and the atmosphere inside the pot in the same rice cooker, and Fig. 3 is a block diagram showing the control system of the rice cooker in the embodiment of the present invention. It is a flowchart for determining the menu of a dish. Agent: Patent attorney Takeshi Sugiyama (and 1 other person) Figure 3

Claims (1)

[Claims] 1. A pot that houses food to be cooked, a heater that heats the pot to cook the food, temperature detection means that detects temperature changes at the bottom of the pot, and boiling detection means that detects boiling of the food. The rice cooker is characterized in that it is determined whether the bottom temperature of the pot reaches a determination reference temperature set higher than the boiling temperature within a predetermined time after boiling is detected, and the menu is determined based on the determination result. Menu determination method for rice cookers.