KR20020079429A - Rice cooker - Google Patents

Abstract

PURPOSE: To provide a rice cooker cooking rice by an optimum rice cooking sequence corresponding to the property of rice regardless of the brand of the rice when the brand of the rice is selected by a brand selection means before cooking the rice and cooking the rice for which the original deliciousness of the rice is brought out. CONSTITUTION: The rice cooker is constituted of a heating means 22 heating a pot 21, a pot sensor 26 detecting the temperature of the pot 21, a boiling detection means 25 detecting boiling, a rice cooking control means 31 drive- controlling the heating means 22, a process storage means 32 storing a plurality of rice cooking sequences, a brand selection means 29 selecting the brand of the rice before starting rice cooking, a toughness selection means 30 selecting the toughness of the rice when cooking is finished and a process setting means 33 setting the rice cooking sequence on the basis of the combination of the selections of the brand selection means 29 and the toughness selection means 30.

Description

Rice cooker {RICE COOKER}

The present invention relates to a rice cooker mainly used for home use.

Conventionally, this kind of rice cooker was the structure as shown in FIG. 12, for example. In FIG. 12, (1) is a rice cooker main body which an upper surface opens, The pot 2 in which rice and water were put in this main body 1 is attached and detached freely. In this rice cooker 1, the heating coil 3 which is a heating means which heats the lower part of the pan 2 is arrange | positioned near the bottom of a pan. Moreover, the pot sensor 4 for detecting the temperature of the pot 2 is arrange | positioned at the center part of this heating coil 3. (5) is a lid for opening and closing the upper opening of the cooker body freely, the heat sink 7 is fixed to the lid 5, the heat sensor 7 is a lid sensor for detecting the temperature in the pan (2) ( 8) is attached by aluminum tape.

(9) is a control means, when supplying a high frequency current to a heating coil and heating the pot 2, the electricity supply to the heating coil 3 based on the sequence of the cooking board stored in the microcomputer. Input and output control of the signal from the state, the pot sensor 4 and the lid sensor 8, and the signal of the operation part 10 is carried out. The cooking sequence is preset in the most average state so as to correspond to rice of many varieties.

The cooking process at the time of cooking in such a conventional rice cooker is demonstrated below.

It is a graph which shows the relationship of temperature, time, and electric power in the cooking process in the conventional electric rice cooker. In addition, in the case of an electric rice cooker having a hardness selecting means for selecting the firmness of the cooked rice from the cooking menu, it has a plurality of cooking sequences, and when the hardness selection is "hardness" and "softness" The relationship between temperature, time, heating output, and current passing rate is as shown in Figs. 14 and 15, respectively.

As shown in FIG. 13, FIG. 14, and FIG. 15, this cooking process is an absorption process which absorbs water to rice and boiling in a pot, maintaining water temperature at temperature slightly below the gelatinization start temperature of rice flour. Cooking process, heating on low heat for a certain period of time to prevent boiling over, power down process to calm the boiling state in the pot, boiling process to maintain boiling and absorb rice until the water in the pot disappears, rice grain It consists of a steaming process in which free water remaining on the surface is absorbed by rice grains to promote gelatinization.

However, such a conventional rice cooker controls and cooks all rice in the same cooking sequence, so that rice of various varieties can be cooked in an optimal cooking sequence according to its properties to bring out the original taste of rice to the maximum. It was impossible until. That is, if, for example, a very soft tissue of rice is represented by Esosan Koshihikari or the like, the rice grain is distorted during cooking, resulting in a gritty rice with a lot of rumbling, or conversely, a rice from Hokkaido. When the tissue represented by the back makes rice of hard nature, there is a problem that the core of the rice grain becomes hard and becomes rice with no viscosity, so that a desirable food taste cannot be obtained. The reason for this is that in the absorption process, rice and water are kept at a high temperature at a level slightly lower than the temperature at which starch gelatinization in rice starts to promote absorption and to promote glycosylation during absorption. As is widely known, the rate of absorption of rice (indicative of how much water the rice absorbs at the same time as the time of absorption) varies depending on the variety of rice, so the absorption is quick and the texture is soft. While silver is excessively absorbed, starch is released in turn, and rice grains become discolored or smothered in the subsequent cooking process, while the absorption is slow and the rice is hardly absorbed until the center of the rice grain. It is because it progresses to a completion process and alpha (alpha) is hardly advanced also in the following cooking process.

In addition, the original cooking is heating the rice with a sufficient amount of water at the same time to gelatinize the rice starch existing in the middle of the cell wall, but the components of the cell wall, the amount of granular protein in the cell, the amylose content of the starch is According to the report, this tends to be luxuriant at the time of cooking or disheveled in rice grains, depending on the varieties. Rice with a soft texture tends to disperse when too strong convection occurs during cooking. For example, rice that is hard in tissues hardly undergoes α-forming of starch unless sufficient calories are given to maintain boiling time.

In order to cook the desired rice, the user can adjust the hardness by adjusting the water, or adjust the hardness, or by soaking the rice in water for a long time before starting cooking, to compensate for the absorption and to soften the hard rice. It is necessary to do this, but it is impossible to make adjustments in terms of cooking power, so there was a problem that it was impossible to cook rice that maximized the original taste of rice by the optimal way of making rice.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and is a variety selection means (rice varieties of rice) before rice is cooked for various varieties of rice having different properties, such as easy absorption, luxury, disorganization, and the like. Rice varieties by selecting at least three kinds of varieties of the "standard" group, the "harder than the standard" group, and the "softer than the standard" group according to the properties of the rice such as hard and soft) By selecting the varieties, by setting the cooking sequence suitable for each variety group based on the selection of the variety selection means, and controlling the cooking process, the user does not increase or decrease the amount of water or preliminary immersion before cooking. Just input into the varieties selection means, regardless of the type of rice, depending on the nature of the cooking sequence for optimum cooking, bring out the original taste of rice to the maximum, It is to provide a rice cooker to obtain a good flavor of the rice to the purpose of claim 1.

A second object is to provide a rice cooker that allows the user to select also about the parameters of the hardness, thereby broadening the choice of cooked rice for various rice.

The third purpose is to improve the absorption rate during immersion, promote the action of glycosylation enzymes and promote α in boiling oil and fat, when the rice to be harvested belongs to the `` harder than standard '' group. It is to provide a rice cooker that is soft and sweet and has a strong viscosity.

The fourth object is to provide a rice cooker that can cook rice of good taste in which the rice to be cooked belongs to a `` softer than standard '' group, and suppresses excessive absorption during immersion and does not disturb the surface of the rice grains. It is.

MEANS TO SOLVE THE PROBLEM In order to solve the said 1st objective, this invention provides the pot, the pot heating means, the pot temperature detection means, the cooking control means which drive-controls a heating means, the process storage means which memorize | stores a sequence of many cooking objects, And a variety selection means for selecting a variety of rice, which is the food to be processed, and a process setting means for setting a cooking sequence on the basis of the selection of the variety selection means. The cooking means is controlled by the cooking process set by the process setting means and the heating temperature according to the detection temperature of the pot temperature detection means.

In order to hash the second object, the present invention comprises a hardness selecting means for selecting the hardness of the cooked rice from the cooking menu, and the cooking control means includes a combination of selection of the variety selection means and the hardness selection means. Based on the cooking process set based on this, the said heating means is controlled to perform cooking.

In order to solve the above-mentioned third object, the present invention provides a process setting means in which the selection content of the variety selection means belongs to the group "harder than the standard" in comparison with the variety belonging to the "standard" group. In order to extend the time, or to increase the immersion temperature setting in a range of 2 ° C to 5 ° C or less in the second half or the whole of the immersion process, or to reduce the amount of heating per unit time in the heating process to maintain a boiling state, It is set by arbitrarily combining the sequence which continues a boiling state for a long time, or the sequence which reduces the amount of heating per unit time until boiling after completion | finish of an immersion process, and prolongs the time required to boil the to-be-processed object.

In order to solve the fourth object, the present invention provides a sequence for shortening the time of an immersion process or lowering the immersion temperature setting to a range of 10 ° C. or less in the first half or the first half of the immersion process, or A sequence in which at least 70% of the immersion process is heated to a stop state and naturally absorbed into the rice at room temperature in the meantime, followed by a short time high temperature immersion, or a sequence of completing cooking by only one type of heating output, or boiling detection. Thereafter, a power down process is performed for a longer time than in the case of the variety belonging to the "standard" group, and thereafter, a sequence is completed in which the cooking is completed at the current carrying rate equivalent to the "standard" group to complete the cooking.

The invention according to claim 1 includes a pot freely detachable in a cooker body, pot heating means for heating the pot, pot temperature detection means for detecting a temperature of the pot, and cooking control means for driving control of the heating means. And a process memory means for storing a plurality of cooking sequences, and a variety selecting means for selecting a variety of rice, which is a processed object, before the cooking is carried out. Process selection setting a cooking sequence based on the selection of a variety of varieties of at least three levels of the group, the "harder than the standard" group and the "softer than the standard" group), and the selection of the breed selection means. A cooking process set by said process setting means in the cooking sequence stored by said process storage means; The cooking means is controlled by the heating means according to the detection temperature of the detecting means, and the user sets and cooks the cooking sequence according to the varieties of rice by selecting the varieties by the variety selecting means before performing the cooking. Therefore, a more appropriate method of making rice can be selected for various rice.

The invention according to claim 2 includes hardness selecting means for selecting the hardness of the cooked rice from the cooking menu, and the cooking control means according to the cooking process set based on the combination of the selection of the variety selection means and the hardness selection means. By controlling the heating means to perform cooking, the user can also select a parameter called hardness, so that the choice of rice cooked for various rice can be expanded.

According to the invention of claim 3, in the process setting means, in the case where the selection content of the variety selection means belongs to the group that is "harder than the standard" in the variety selection means, the time of the immersion process is higher than that of the variety belonging to the "standard" group. Or the soaking temperature setting is set in a sequence of increasing the range of 2 ° C. to 5 ° C. or less in the second half or the first half of the immersion process. It becomes vigorous and promotes the α conversion during boiling fat and oil, so that the rice is soft and sweet and viscous can be cooked up to the center of the grain of rice. Particularly, in regard to the immersion temperature, when the temperature is too high, the graininess of the rice grains is remarkably generated and the rice is not cooked properly. However, when the temperature is raised in the range of 2 ° C to 5 ° C, the absorption rate is improved while suppressing the occurrence of stickiness. It is effective to let.

In the invention of claim 4, the process setting means includes, in the heating step in which the content of selection of the breed selection means belongs to the group that is "harder than the standard" in the breed selection means, the boiling state is maintained after boiling of the target object. Compared to the cultivar belonging to the "standard" group, the unit time heating amount is reduced and the boiling state is set for a long time, and since the α formation during boiling maintenance is promoted, the soft and viscous rice is brought to the center of the rice grains. Can be built.

According to the invention of claim 5, the process setting means is a variety belonging to the "standard" group when the selection contents of the variety selection means belong to the "harder than the standard" group at the same time, and the hardness selection is soft. Rather than softness selection, it is set in a sequence that reduces the heating amount per unit time until the boiling after the immersion process is finished and extends the time required for boiling object to boil. You can cook softened rice.

According to the invention of claim 6, in the process setting means, if the selection content of the variety selection means belongs to the group "softer than the standard" in the variety selection means, does the time for the immersion process be shorter than the variety belonging to the "standard" group? , Or to set the immersion temperature in a sequence of lowering the temperature in the first half or the first half of the immersion process to a range of 10 ° C. or lower, and to prevent the starch from flowing out from the rice by being excessively absorbed during the immersion process. The stickiness or drift of the surface of the rice grains can produce small rice.

According to the invention of claim 7, the process setting means heats 70% or more of the immersion step when the selection content of the variety selection means is a variety belonging to the group "softer than the standard" in the variety selection means, and at the same time the hardness selection is normal. It is set to the sequence which makes it stand still and naturally absorbs rice at room temperature in the meantime, and performs short time high temperature immersion, and mainly absorbs by normal temperature immersion which does not operate a heating means in an immersion process, and after that, By carrying out high temperature immersion for a short time, the load on rice during immersion is reduced, and the elution of starch due to excessive absorption is suppressed, and the absorption rate is also secured. Because of this, the temperature in the pot rises quickly and uniformly in the subsequent cooking step. For this reason, rice is absorbed to the center of a grain of rice sufficiently and is soft but the stickiness of a grain of rice is small.

The invention of claim 8 has a first heating output and a second heating output higher than that in the cooking process, and usually uses both of the first heating output and the second heating output in cooking. When the content of the selection means is a variety belonging to the group "softer than standard" as the variety selection means, the cooking is completed only by the first heating output, and the cooking process is performed only by the first heating output W1. By slightly heating the convection moment by heating, the rice grains are prevented from sticking to each other and the surface of the rice grains is prevented from being disturbed. Thus, a swollen rice with little stickiness of the rice grains is obtained.

In the invention of claim 9, a boiling detection means for detecting boiling is provided, and the process setting means includes, in the case of a breed belonging to a group that is softer than the standard in the variety selection means, the selection content of the breed selection means includes: After boiling detection by means, it has a longer power-down process than the varieties belonging to the "standard" group, and then it is set to the sequence which continues heating and completes cooking with the same electricity supply rate as the "standard" group. By slightly weakening the momentum of convection after boiling, rice grains stick together and the surface of the rice grains is prevented from being disturbed. Thus, swollen rice with little stickiness of rice grains is obtained.

1 is a block diagram of a cooker according to an embodiment of the present invention.

Fig. 2 is a diagram showing the relationship between the temperature and time of the cooking process of the copper and rice cooker, the heating output, and the conduction rate (type selection “standard” hardness selection “normal”).

Fig. 3 is a view showing the same (type selection "standard" hardness selection "hardness").

Fig. 4 is a diagram showing the same (type selection "standard" hardness selection "softness").

Fig. 5 is a view showing the same (selection "harder than standard" hardness selection "normal").

FIG. 6 is a view showing copper and (harder than standard selection "harder" hardness selection "hardness"). FIG.

Fig. 7 is a view showing the same (selection type "harder than standard" hardness selection "softness").

Fig. 8 is a view showing the same (selection "softer than standard" hardness selection "normal").

Fig. 9 is a view showing copper and (selective type "softer than standard" hardness selection "hardness").

Fig. 10 is a view showing copper and (softer than standard, hardness selected, "soft" than standard).

FIG. 11 is a view showing the same (Example C. "Softer than Standard" Hardness Selection "Normal") of Example 2. FIG.

12 is a cross-sectional view of a rice cooker of the conventional example.

It is a figure which shows the relationship between the temperature, time, heating output, and electricity supply rate of the cooking process of the copper and rice cooker.

Fig. 14 is a view showing copper and (hardness selection "hardness").

Fig. 15 is a view showing copper and (hardness selection "softness").

Explanation of symbols on the main parts of the drawings

21: pot 22: heating means

23: heat sink 24: lid sensor

25: boiling detection means 26: pot sensor

27: cooking amount judging means 28: operating means

29: variety selection means 30: hardness selection means

31: cooking control means 32: process storage means

33: process setting means 34: power adjusting means

35: control means

Hereinafter, one embodiment of the present invention will be described with reference to the drawings.

(Example 1)

As shown in the block diagram of FIG. 1, the pot 21 is filled with rice and water and heated by a heating means 22 made of a pot heating coil. In addition, 23 is a heat sink which covers the upper part of the pan 21, and the heat sensor 23 is attached with the lid sensor 24 which detects the temperature of a lid part. When the lid sensor 24 boils the water in the pan 21 and detects a constant temperature (80 degrees in this embodiment) by the steam, the boiling detection means 25 receives the signal and detects boiling. . Reference numeral 26 denotes a pot sensor that detects a temperature of the bottom of the pot 21. The cooking quantity judging means 27 inputs the output of the pan sensor 26 and the output of the boiling detection means 25, and determines the quantity of rice and water in the pan 21, ie, the cooking quantity.

The operation means 28 sets the variety selection means 29 and the hardness selection means 30, and the cooking control means 31 performs the variety selection means 29 in the cooking sequence stored in the process storage means 32. The output of the cooking determination means 27, the output of the pot sensor 26, and the output of the lid sensor 24 according to the cooking process set by the process setting means 33 based on the combination of the and the hardness selecting means 30. Is input to control the heating output of the heating means 22. In the present embodiment, the variety selection means selects one type from rice varieties divided into a "standard" group, a "harder than a standard" group, and a "softer than a standard" group. Hardness is selected from "normal", "hardness" and "softness". The electric power adjusting means 34 is controlled by the cooking control means 31 and can output at least two different electric powers to the heating means 22. The control means 35 is a cooking quantity determination means 27, a variety selection means 29, a hardness selection means 30, a process setting means 33, a cooking control means 31, and an electric power adjusting means 34. It is usually built in a microcomputer.

Next, an operation of performing cooking in the rice cooker configured as described above will be described with reference to FIGS. 2 to 10. 2 to 10 show the relationship between the temperature and the time at the time of cooking, the heating output, and the electricity supply rate. First, the case of the breed selection "standard" hardness selection "normal" is demonstrated with reference to FIG.

First, the pot 21 is placed in the main body in the state which put rice and water in the pot 21. When the variety selection means 29 is set to "standard" and the hardness selection means 30 is set to "normal" by the operation means 28, and cooking is started, the 1st heating according to the heating pattern shown in FIG. The immersion process is performed by the output W1. In the immersion step, when the pot temperature due to the output of the pot sensor is lower than the predetermined temperature θ4, the heating means 22 is operated. To keep. After a certain time t1, the immersion process is finished, and the cooking process by the second heating output W2 of W2> W1 is started, heating is continued at full power, and after a certain time T1, the temperature in the pan is considered to be uniform, and then again. It returns to the 1st heating output W1 once, and heating is continued to full power, and the cooking quantity determination means 27 is the time when the pot sensor 26 reached | attained constant temperature (80 degreeC in this embodiment) in the meantime. Is determined by the determination time TG until the boiling detection unit 25 detects boiling. When the boiling detecting means 25 detects boiling in the pot, the cooking process is terminated and the process proceeds to the power-down process. During the predetermined time t (1), heating is performed at a thermal power that is weaker than the heating power according to the cooking quantity. Sit down

Thereafter, the process proceeds to a boiling-holding step, whereby water in the pan disappears, the pot temperature rises to a predetermined temperature θ1, and heating is performed with the thermal power PG1 corresponding to the cooking amount until the cooking is finished. In the power-down process and the boiling maintenance process, the thermal power is adjusted by changing the energization rate in a constant time period (16 second cycle in this embodiment), and the heating output at this time is the first heating output W1. After completion of the boiling maintenance process, the process enters the steaming process and performs heating according to the cooking quantity of a plurality of times within a predetermined time.

In the present embodiment, W1, W2, θ4, θ10, t1, t (1), and T1 are 1200W, 1400W, 56 ° C, 132 ° C, 21 minutes, 1 minute 40 seconds, and 3 minutes, respectively. This is an example, and it goes without saying that the numerical value can be set according to the situation.

Next, the case of variety selection "standard" and hardness selection "hardness" will be described in the same manner with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "normal" shown in FIG. 2, but the temperature of the immersion process is θ6 which is larger than θ4 of FIG. Since PG2 has a greater current carrying ratio than the thermal power PG1 of Fig. 2, the temperature is immersed at a higher temperature, the temperature increase rate to boiling is shorter, and the boiling time is shorter. Here, in the present embodiment, θ6 is 62 ° C., but this value is an example of implementation and a numerical value can be set according to the situation.

Next, the case of the breed selection "standard" and the hardness selection "softness" is demonstrated similarly with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "normal" shown in Fig. 2, but the temperature of the immersion process is θ1 lower than θ4 of Fig. 2, and the time of the immersion process is t2 longer than Fig. 2, and cooking The process is heated to only the first heating output W1 and at the same time the conductance is set to a predetermined value P1 which is about 10% lower than full power (in this case, the heating means are operated for 14 seconds within a 16-second cycle), and the power-down process time is Since t (2) is long (t (2)> t (1)) and the thermal power according to the cooking amount in the boiling-holding step is PG3 having a lower current carrying rate than the thermal power PG1 in the case of FIG. The boiling maintenance time becomes long because it is low, the rate of temperature rise up to boiling is slow, and the amount of evaporation is suppressed. In the present embodiment, θ1 is 50 ° C, but this value is an example of implementation and a numerical value can be set according to the situation.

Next, the case of the breed selection "harder than the standard" and the hardness selection "normal" will be described in the same manner with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "normal" shown in Fig. 2, but the temperature of the dipping process is θ5, which is higher in the range of 2 ° C to 5 ° C than θ4 in Fig. 2, and lower than θ6, and boiling is maintained. The thermal power according to the cooking quantity in the process is PG 1 'which is lower than the thermal power PG 1 of FIG. For this reason, the absorption rate at the time of immersion improves, and boiling time is extended and total supply calorie | heat amount becomes more than when PG1. In the present embodiment, θ5 is 60 ° C., but this value is an example and a numerical value can be set according to the situation.

Next, the case of the breed selection "harder than the standard" and the hardness selection "hardness" will be described in the same manner with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "hardness" shown in Fig. 3, but the immersion process time is t3 longer than t1 in Fig. 3, and the thermal power according to the cooking amount in the boiling maintenance step is Since PG2 'has a current carrying rate lower than 10% of PG2 in the range of 3, the absorption rate during immersion is improved and the boiling time is long. In this embodiment, t3 is 23 minutes, but this value is an example of implementation and a numerical value can be set according to the situation.

Next, the case of the breed selection "harder than the standard" and the hardness selection "softness" will be similarly described with reference to FIG. The operation of cooking is the same as in the case of variety selection "standard" and hardness selection "softness" shown in Fig. 4, but dividing the dipping process into two processes, the temperature of the whole dipping step is θ1, but the temperature of the latter half of the dipping step is Θ2, which is higher than θ1 of 4, in a range of 2 ° C to 5 ° C, and the current carrying ratio of the cooking process is lower than P1 of FIG. 4 by a predetermined value P2 (in this example, the heating means operates for 12 seconds within a 16 second period). In addition, the thermal power according to the cooking quantity in the boiling maintenance process is PG3 'which is lower than the thermal power PG3 of FIG. For this reason, the absorption rate at the time of immersion improves, the temperature increase rate to boiling is slower, rice contains water enough, and the boiling time is long. In the present embodiment, θ2 is 54 ° C., but this value is an example of implementation and a numerical value can be set according to the situation.

Next, the case of the breed selection "softer than the standard" and the hardness selection "normal" is demonstrated with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "normal" shown in Fig. 2, but the temperature of the dipping step is θ3 lower than the range of 10 ° C or lower than the θ4 of Fig. 2, and in the cooking step after completion of the dipping step The heating is performed only with the first heating output W1, and the power-down process continues the weak heating for a certain time t (3) longer than that in FIG. For this reason, there is no excess absorption in an immersion process, and the momentum of convection in a cooking process and a power-down process weakens a little. In the present embodiment, θ2 is 54 ° C. and t (3) is 2 minutes 30 seconds, but this value is an example of implementation and a numerical value can be set according to the situation.

Next, the case of the breed selection "softer than the standard" and the hardness selection "hardness" is demonstrated with reference to FIG. The cooking operation is the same as in the case of varietal selection "softer than standard" and hardness selection "normal" shown in Fig. 8, but the temperature of the immersion process is θ4 higher than θ3 in Fig. 8 and lower than 10 ° C than θ6 in Fig. 3, Thermal power according to the amount of cooking in the boiling maintenance process is PG 2 ", which is approximately halfway between PG1 of FIG. 8 and PG2 of FIG. In the present embodiment, θ4 is 56 ° C, but this value is an example of implementation, and a numerical value can be set according to the situation.

Next, the case of the breed selection "softer than the standard" and the hardness selection "softness" will be described with reference to FIG. The operation of cooking is the same as in the case of the varieties selection "standard" and the hardness selection "softness" shown in FIG. In this embodiment, t4 is 20 minutes, but this value is an example of implementation and a numerical value can be set according to the situation.

Subsequently, another embodiment of the present invention will be described with reference to the drawings.

(Example 2)

The structure of the rice cooker of Example 2 is the same as that of Example 1.

The case of the breed selection "softer than the standard" and the hardness selection "normal" is demonstrated with reference to FIG. The operation of cooking is the same as in the case of varietal selection "standard" and hardness selection "normal" shown in FIG. During the time t5, the natural absorption state at normal temperature is maintained without operating the heating means. Thereafter, when the pot temperature due to the output of the pot sensor is lower than the predetermined temperature θ1 by the first heating output W1, the heating means 22 is operated, and when the predetermined temperature θ1 or more, the operation of the heating means is stopped. While stopping, keep the temperature in the pan at θ1. After the predetermined time corresponding to (t6-t5) has elapsed, the immersion process is finished, the cooking process by the first heating output W1 is started, heating is performed at full power, and the cooking amount determination means 27 Is determined by the determination time TG from the time when the pot sensor 26 reaches a constant temperature (80 ° C in the present embodiment) to the time when the boiling detection unit 25 detects boiling. When the boiling detection means 25 detects boiling in the pot, the cooking process is terminated and the process proceeds to the power-down process. After that, cooking is performed through the method as shown in FIG. In this way, absorption by normal temperature immersion in which the heating means is not operated in the immersion step is mainly performed, and then high temperature immersion is performed for a short time, and the cooking process is performed only with the first heating output W1. In the present embodiment, θ1 is 50 ° C, t5 is 25 minutes, t6 is 28 minutes, but this value is an example of implementation and a numerical value can be set according to the situation.

Naturally, as another embodiment, only a cooking sequence of some of these embodiments may be used in combination.

As described above, according to the invention of claim 1, the user sets the cooking sequence according to the varieties of rice by selecting the varieties by the varieties selecting means before performing the cooking. You can choose the right way to cook.

Further, according to the invention of claim 2, the user can also select a parameter of hardness, so that the choice of rice cooked for various rice can be expanded.

Further, according to the inventions of Claims 3, 4 and 5, in the case of the varieties of rice belonging to the group "harder than the standard", the absorption rate in the immersion step is improved, the action of glycosylase is also active, and the α oxidation during boiling maintenance is also promoted. As a result, rice can be cooked soft and sweet and viscous up to the center of the grains. In particular, regarding the immersion temperature, since the temperature is increased in the range of 2 ° C to 5 ° C, there is an effect of improving the water absorption while suppressing the occurrence of stickiness. Furthermore, in the case of softness selection, rice grains can be swollen to make rice with softened tissue.

Further, according to the inventions of claims 6, 7, 8, and 9, in the case of the varieties of the rice belonging to the group "softer than the standard", it is excessively absorbed during the dipping process to prevent the starch from flowing out of the rice, and strong convection in the pot Since the rice sticks to one another so that the texture of the surface of the rice grains is not disturbed, rice with little stickiness and the unevenness of the surface of the rice grains can be cooked.

Claims (10)

A pot for detachable storage in a cooker main body, a pot heating means for heating the pot, a pot temperature detection means for detecting a temperature of the pot, cooking control means for driving control of the heating means, A process storage means for storing the sequence, a variety selection means for selecting a variety of rice which is the food to be processed before performing the cooking, and a process setting means for setting a cooking sequence based on the selection of the variety selection means, And the cooking control means controls the heating means in accordance with the cooking process in which the process setting means is set and the detection temperature of the pot temperature detection means in the cooking sequence stored by the process storage means to perform cooking. A pot for detachable storage within the pot body, a pot heating means for heating the pot, a pot temperature detection means for detecting the temperature of the pot, a cooking control means for driving control of the heating means, and a plurality of dishes Process memory means for storing sequences and varieties selecting means for selecting varieties of rice which are to be processed before cooking (the rice varieties are harder than the "standard" group and "harder than the standard by the characteristics of the rice, such as hard and soft). And a process setting means for setting a cooking sequence based on the selection of the variety selection means, in the middle of which is classified into at least three stages of the variety group of the " softer than standard " group. And the cooking control means controls the heating means according to the cooking process set by the process setting means and the detection temperature of the pot temperature detection means in the cooking sequence stored by the process storage means to perform cooking. 3. The cooking apparatus according to claim 1 or 2, further comprising: a hardness selecting means for selecting the hardness of the cooked rice from the cooking menu, wherein the cooking control means is set based on a combination of the selection of the variety selection means and the hardness selection means; The rice cooker which performs cooking by controlling the said heating means according to a process. The process setting chatter according to claim 1 or 3, wherein the selection content of the breed selection means is immersed in comparison with the breed belonging to the "standard" group in the case of the breed belonging to the "harder than the standard" group in the breed selection means. A rice cooker characterized by extending the time of the process or setting the immersion temperature setting in a sequence of increasing the range of 2 ° C. to 5 ° C. or less in the second half or the first half of the immersion process. The process setting means according to any one of claims 1 to 4, wherein, in the case of a variety in which the selection content of the variety selection means belongs to the group "harder than the standard" in the variety selection means, the boiling state is after boiling of the processed object. In the heating step for maintaining the rice cooker, compared to the varieties belonging to the "standard" group, the rice cooker is set in a sequence of reducing the heating amount per unit time and continuing the boiling state for a long time. The process setting means according to any one of claims 1 to 5, wherein when the selection content of the variety selection means is a variety belonging to the group "harder than the standard" as the variety selection means, and at the same time the selection of hardness is soft, It is set as a sequence belonging to the standard group, and at the same time, the hardness selection is set in a sequence that reduces the amount of heating per unit time until the boiling after completion of the immersion process and prolongs the time required for boiling the object to boil. Rice cooker. The process setting means according to any one of claims 1 to 6, wherein, in the case of a variety belonging to the "softer than the standard" group in the variety selection means, the process setting means is more effective than the variety belonging to the "standard" group. A rice cooker characterized by shortening the time of an immersion process or setting the immersion temperature setting in the sequence which lowers in the range of 10 degrees C or less in the first half or the first half of an immersion process. The process setting means according to any one of claims 1 to 7, wherein when the selection content of the variety selection means is a variety belonging to the group "softer than the standard" in the variety selection means, the immersion is immersed. A rice cooker characterized by setting the sequence to perform a high temperature immersion for a short time after at least 70% of the process to the heat stop state and naturally absorbed into the rice at room temperature in between. 9. The cooking method according to any one of claims 1 to 8, having a first heating output and a second heating output higher than that in the cooking process, and usually the first heating output and the second heating output in cooking. The rice cooker is characterized in that cooking is completed only by the first heating output when the variety of the varieties is selected, but the varieties of the variety selection means belong to the group "softer than the standard" in the variety selection means. 9. The breed according to any one of claims 1 to 8, wherein a boiling detection means for detecting boiling is provided, and the process setting means includes a variety in which the selection content of the breed selection means belongs to the group "softer than standard" in the breed selection means. In the case of, after boiling detection by the above-mentioned boiling detection means, it has a power down process of a longer time than the case of the varieties belonging to the "standard" group, and then continues heating at the current carrying rate equivalent to the "standard" group, Rice cooker characterized by setting in the sequence to complete.