TW201534258A - Rice cooker - Google Patents

Abstract

To provide a rice cooker cooking chewy textured and delicious rice without installing a complicated mechanism. The rice cooker includes: a body; a lid body opening/closing the body; a pot stored inside the body; a stickiness level selection means selecting the level of the stickiness of boiled rice; heating means heating the pot; temperature detection means detecting the temperature of at least one of the pot and the boiled rice; and a control means controlling the heating means according to the level of the stickiness selected by the stickiness level selection means, when deciding that temperature information from the temperature detection means indicates a boiling temperature or above.

Description

Cooking utensils

The present invention relates to a rice cooking apparatus for cooking rice, and particularly relates to a rice cooking apparatus having a new specification of rice cooking control and a rice cooking method which can cook boiled delicious rice.

It is generally believed that rice cooked in a stove is elastic and delicious. It is said that the reason is that cooking in a stove can not be cooked by fire, and can keep the rice at a high temperature.

The development of pressure-type rice cooking utensils is based on imitating the high temperature of boiling water of 100 degrees or more when cooking rice in this stove. Even in this appliance, it is possible to cook rice with a soft mouthfeel, but the construction is complicated.

In view of such a situation, various methods have been made for the method of cooking a rice having an elastic viscosity for a non-pressure type simple cooking utensil. For example, one of the methods considers the temperature and time of the preheating step at the time of cooking (refer to Patent Document 1), and there is another method of considering the heat of spraying the rice at a high temperature in the steaming step after cooking the rice. Water (refer to Patent Document 2).

[Prior patent documents]

[Patent Document 1] Patent Publication No. 2001-46224

[Patent Document 2] Patent Publication No. 2008-104683

However, in the former method, since "the elasticity of rice" is greatly affected by the degree of "gelatinization", when the preheating step is sufficiently gelatinized, the so-called rice surface softening hinders water absorption. That is, although it is important to promote the water absorption of the rice in the preheating step, as a result, the surface of the cooked rice is broken due to the hindrance of water absorption, leaving the inner core, and it is difficult to obtain sufficient viscosity.

In addition, in the latter method, in order to obtain the "elasticity of rice", the mechanism for adding hot water has a complicated structure such as the amount of hot water added and timing.

The present invention has been made in view of the above-described points, and an object thereof is to obtain a rice cooking apparatus which can boil elastic and delicious rice without being incorporated into a complicated mechanism.

A rice cooking apparatus according to the present invention includes a body having an opening thereon; a lid body that opens and closes the body; a pot that is housed inside the body; a viscosity degree selecting device that selects a viscosity degree of the rice; and a heating device that heats the pot a temperature detecting device that detects a temperature of at least one of the pot or the rice; and a control device that determines that the temperature information from the temperature detecting device is above a boiling temperature, selects a viscosity degree selected by the device according to the viscosity degree, and controls the supply The electric power to the above heating device.

According to the rice cooking apparatus of the present invention, after the rice in the rice cooking is boiled, since the temperature and time of the rice are controlled to adjust the viscosity of the rice during cooking, it is possible to cook without having a complicated structure. The effect of the delicious and delicious rice.

1‧‧‧ Ontology

2‧‧‧ container cover

2a‧‧‧孔部

3‧‧‧heating coil

4‧‧‧Bottom temperature sensor

5‧‧‧ pot

5a‧‧‧Flange

6‧‧‧ shaft part

7‧‧‧Time measuring device

8‧‧‧Control device

9‧‧‧Cover washer

10‧‧‧ cover

10a‧‧‧ Cover

10b‧‧‧ inner cover

11‧‧‧Carmen

12‧‧‧匣

12a‧‧‧Vapor import

12b‧‧‧Vapor discharge

13‧‧‧Operation/Display Department

14‧‧‧Internal temperature sensor

15‧‧‧LCD panel

16‧‧‧ meters display

17‧‧‧Soft and hard display

18‧‧‧ Viscosity display

19‧‧‧ menu display

20‧‧‧ meters selection switch

21‧‧‧Soft and hard selection switch

22‧‧‧ Viscosity degree selection switch

23‧‧‧Menu selection switch

24‧‧‧cut/insulation switch

25‧‧‧cooking switch

26‧‧‧Reservation switch

27‧‧‧Time switch

28‧‧‧Side heating device

29‧‧‧ Cover heater

100‧‧‧cooking utensils

[Fig. 1] is a cross-sectional schematic view showing a configuration of a rice cooking apparatus; [Fig. 2] is a front view of an operation/display portion of a rice cooking apparatus; [Fig. 3] is a rice cooking apparatus according to the first embodiment. The relationship between the pot temperature transition in the cooking temperature at the temperature when the viscosity is "strong", and the relationship between the current rate and the energization amount at this time; [Fig. 4] is a rice cooking apparatus according to the first embodiment. The pot temperature change instruction map in the cooking temperature at the temperature at the middle of the viscosity degree, and the relationship between the electric current rate and the energization amount at this time; [Fig. 5] is a rice cooking apparatus according to the first embodiment. The focus of the pot temperature transition indication in the cooking temperature at the temperature when the viscosity is "weak", and the relationship between the electric current rate and the energization amount at this time; [Fig. 6] is related to the cooking according to the first embodiment. The operation of the temperature of the rice cooking step of the rice cooker is shown in the flowchart; [Fig. 7] is a graph showing the relative viscous strength of each temperature based on the viscous strength at the peak temperature of 110 ° C according to the first embodiment. [Fig. 8] In the rice cooking apparatus according to the second embodiment, when the degree of viscosity is "strong" The temperature transition display diagram of the cooking time in the cooking time, and the relationship between the electric current rate and the energization amount at this time; [Fig. 9] is based on the second embodiment of the rice cooking apparatus, focusing on the degree of viscosity "middle" The temperature transition display diagram of the cooking time at the time of the cooking, and the relationship between the electric current rate and the energization amount at this time; [Fig. 10] is a sticking process in the rice cooking apparatus according to the second embodiment, focusing on the viscosity The relationship between the pot temperature transition indicator in the cooking time at the time of "weakness" and the relationship between the energization rate and the energization amount at this time; [Fig. 11] is a cooking step of the rice cooking apparatus according to the second embodiment The operation of the time display flow chart; [12th] is a relative viscosity intensity display diagram at each time when the viscosity at the time of reaching the peak temperature of the drying step is 10 minutes according to the second embodiment; [Fig. 13] Fig. 13 is a diagram showing the relationship between the pot temperature transition in the cooking process of the cognac step and the current rate and the amount of energization at the time according to the third embodiment; [Fig. 14] according to the third embodiment, cooking In the rice cooking apparatus according to the fourth embodiment, the temperature change display of the pot in the cooking temperature in which the degree of viscosity is "strong" is shown in the figure. And the relationship between the current rate and the amount of energization at this time; [Fig. 16] shows the temperature change of the pot during cooking in which the temperature at the middle of the viscosity is "medium" in the rice cooking apparatus according to the fourth embodiment. Figure, and the relationship between the current rate and the amount of current; [17th In the rice cooking apparatus according to the fourth embodiment, the temperature transition display diagram of the cooking temperature in the cooking temperature when the viscosity is "weak" is observed, and the relationship between the electric current rate and the energization amount at this time; [18th] Fig. 4 is a flow chart showing the operation of the rice cooking step of the rice cooking apparatus according to the fourth embodiment; [Fig. 19] is a time when the degree of viscosity is "strong" in the rice cooking apparatus according to the fifth embodiment. The pot temperature change display in the cooking rice; [Fig. 20] Fig. 20 is a diagram showing a change in pot temperature in cooking during a time when the degree of viscosity is "medium" in the rice cooking apparatus according to the fifth embodiment; [21] is a fifth embodiment according to the fifth embodiment In the rice cooking apparatus, the temperature transition display diagram of the cooking time in the cooking time when the viscosity is "weak" is observed; [Fig. 22] The action of the rice cooking step of the rice cooking apparatus according to the fifth embodiment The flow chart is shown; [Fig. 23] is a graph showing the relative viscous strength at each time when the viscous strength is 15 minutes in the vaporization step in the temperature range of 90 ° C to 100 ° C according to the fifth embodiment. .

An embodiment of a rice cooking apparatus according to the present invention will be described with reference to the drawings. The following first embodiment of the invention of the present application will be described using the first to seventh figures. The first embodiment adjusts the viscosity of the rice by adjusting the temperature of the drying step.

[First Embodiment]

The following first embodiment of the present invention will be described using Figs. 1 to 7. This first embodiment is characterized in that a viscosity adjustment step is provided in which the degree of viscosity of the rice is adjusted in accordance with the temperature adjustment in the drying step of the rice cooking step.

First, the configuration of the rice cooking apparatus of the first embodiment will be described based on Fig. 1 .

The rice cooking apparatus 100 includes a body 1 having a bottomed cylindrical shape, a cover body 10, an outer cover 10a and an inner cover 10b, a container cover 2, a heating coil 3 as a heating means for heating the bottom of the pan, and a side heating device 28 as heating. a heating device on the side of the pot; a lid heater 29 as a heating device disposed on the lid; a pot bottom temperature sensor 4; a shaft portion 6 supporting the freely opening and closing lid; and a control device 8. Further, a sheath heater may be provided instead of the heating coil 3 as a heating means.

The container cover 2 is formed in a bottomed cylindrical shape, and the inside of the container cover 2 is accommodated and detached. At the center of the bottom of the container cover 2, a hole portion 2a into which the bottom temperature sensor 4 is inserted is provided. The pan bottom temperature sensor 4 is composed of, for example, a thermistor.

The outer cover 10a is provided with the operation/display portion 13 on the upper surface thereof, and is attached to the crucible 12 that is detachably attached to the inner cover 10b. In the crucible 12, a steam introduction port 12a is provided, the valve is arranged to move up and down in accordance with the vapor pressure generated in the rice cooking, and the vapor discharge port 12b is discharged to the outside through the vapor of the valve of the steam introduction port 12a.

The inner lid 10b is attached to the surface of the outer lid 10a on the body 1 side via the cassette 11. The cover gasket 9 of the seal member is attached to the peripheral edge portion of the inner lid 10b to secure the airtightness with the flange portion 5a formed on the outer periphery of the upper end portion of the pan 5. Further, an inner temperature sensor 14 composed of, for example, a thermistor is attached to the inner lid 10b to detect the temperature in the pot 5.

The control device 8 controls the high-frequency currents supplied to the heating coil 3, the side heating device 28, and the cover heater 29 in accordance with the outputs of the pan temperature sensor 4, the time measuring device 7, the operation/display portion 13, and the internal temperature sensor 14. In addition, the overall control of the cooking utensils. The control device 8 may be constituted by a hardware such as a circuit device that realizes this function, or may be constituted by an arithmetic device such as a microcomputer or a central processing unit (CPU) and a software executed therein.

Next, the operation/display unit 13 is shown in detail in Fig. 2 . Fig. 2 is a front view of the operation/display portion 13 of the rice cooking apparatus according to the first embodiment. The liquid crystal display panel 15 is disposed in the center, and the liquid crystal display panel 15 is provided with time, and the rice type display 16 is displayed. The printed display shows the rice type as "white rice", "free-washing rice", "brown rice" and "germ brown rice"; the degree display 17 shows that the hardness of the printed display is " Ordinary" "slightly hard" and "soft"; the degree of stickiness is 18, and the degree of stickiness of the printed display is "strong", "medium" and "weak"; And the menu display 19, the print display menu is "white rice", "porridge" and "rice meal". On the left side of the liquid crystal display panel 15, the rice type selection switch 20 is set, the rice type of the rice type display 16 is selected; the soft and hard degree selection switch 21 is selected, and the hardness of the softness and hardness level display 17 is selected; the viscosity degree selection switch 22 is selected to select the viscosity degree. The viscosity of the display 18; the menu selection switch 23, the menu for selecting the menu display 19; and the cut/hold switch 24; the right side of the liquid crystal display panel 15, the rice cooking switch 25, the reservation switch 26, and the time switch 27 are provided.

Next, the rice cooking operation of the rice cooking apparatus according to the first embodiment will be described using Figs. 3 to 6. First, the user operates the switch group in the operation/display unit 13 to set a desired rice cooking. Now, assume that the hardness of "brown rice", "normal", and any degree of viscosity are set, and contact the rice cooker switch 25. Then, according to the flowchart shown in Fig. 6, the cooking is started.

In step S1, the viscosity degree signal displayed by the switch 22 is determined based on the viscosity degree selection switch 22, and the degree of viscosity of the set rice is determined, and the preheating step of step S2 is performed. The preheating step is a step of heating the pot 5 at a predetermined temperature and for a predetermined period of time at a predetermined temperature and a predetermined time to promote the water absorption of the rice, and to produce a taste component such as a sugar of a sweet component and an amino acid of a delicious component. The control device 8 controls the power required to supply the heating device 3 according to the temperature information from the bottom temperature sensor 4, as shown in Figures 3 to 5, until the pot temperature is T0', and the pot temperature is T0' until the time is measured. The time information display time t0' of the device 7 controls the supply of power to the heating device 3 to maintain the temperature of the pan.

When the time information from the time measuring device 7 displays the time t0', the pre-boiling step of step S3 is performed. Before the boiling step, after the preheating step is finished, the water in the pot 5 boils, that is, until the temperature information from the bottom temperature sensor 4 is reached. The step of detecting the boiling of the water in the pot 5 is performed. More water is absorbed than the preheating step, and the starch of the rice begins to gelatinize. The control device 8 controls the power required to supply the heating device 3 to the pot as shown in FIGS. 3 to 5 when the time information from the time measuring device 7 displays the time t0' in accordance with the temperature information from the bottom temperature sensor 4. The temperature is the boiling detection temperature T0. Further, in the first embodiment, the determination of the boiling detection temperature TO is performed based on the temperature information from the bottom temperature sensor 4, but it may be based on the temperature information from the internal temperature sensor 14 or the temperature information from both. The boiling detection temperature is determined by TO.

The control device 8 performs the boiling maintaining step of step S4 when determining the boiling detection temperature TO based on the temperature information from the bottom temperature sensor 4. After the boiling maintenance step is the boiling detection, by keeping the rice and water in the pot 5 at a high temperature, the starch gelatinization of the rice is promoted, and the step of cooking the rice is performed, and the rice in the pot 5 is not smeared at a given time. heating. The control device 8 controls to supply the desired electric power until it is determined that the time information from the time measuring device 7 is the boiling detection temperature TO until a predetermined time elapses. Further, the amount of moisture in the pot 5 may be determined based on the temperature change of the pan bottom temperature sensor 4, that is, the time during which the boiling maintaining step is determined by estimating that there is no excess moisture in the pan 5.

When the control device 8 determines the boiling detection temperature TO and then passes the predetermined time, the drying step of step S5 is performed. The drying step is to completely absorb water until the water reaches the center of the rice until it is completely gelatinized until the center of the rice. If there is excess water in the pot, the step of completely evaporating, the temperature of the pot is raised until the peak temperature of the cognac is higher than the boiling detection temperature TO ( The step of promoting the gelatinization of rice is carried out up to the highest temperature in the drying step. In this drying step, a viscosity adjustment step is set. The viscosity adjustment step is based on the degree of viscosity selection switch 22 is set to a degree of viscosity "strong" "Medium" and "Weak" change the peak temperature of cognac. In accordance with the order of viscosity "weak", "medium" and "strong", the peak temperature of the cognac is increased, the gelatinization degree of the rice is increased, and the viscosity is sequentially increased. The rice which is sufficiently absorbed is kept at a high temperature, and then the temperature is raised, thereby increasing the degree of gelatinization of the starch, and cooking the sticky rice. According to the result of the experiment, the viscosity adjustment step is set in the drying step.

When the control device 8 performs the dry step of step S5, the temperature information from the bottom temperature sensor 4 is taken in step S51, and it is determined in step S52 whether or not the viscosity level set by the viscosity level selection switch 22 is "strong". When it is set to "strong", step S53 is performed. Fig. 3 shows the pot temperature curve and the energization rate and the energization amount to the heating device 3 in the viscosity adjustment step when the setting is "strong". Further, the conduction rate is a ratio of the energization time in a fixed period of time. In the third drawing, the width of the protrusion is large, and when the width of the protrusion is large, the conduction rate is high, and the width of the protrusion is small, and the conduction rate is low.

The control device 8 determines in step S53 whether the temperature information from the bottom temperature sensor 4 is the dry peak temperature T1. In the first embodiment, it is 130 ° C, and when the dry peak temperature T1 is not reached, step S531 is performed to continue the heating device. 3, electric power is supplied, and the process returns to step S51, and steps S52, S53, and S531 are sequentially repeated until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T1, and the electric power is continuously supplied to the heating device 3. At this time, the electric power supply to the heating device 3 can be performed according to the electric current rate pattern in which the electric current rate shown in FIG. 3 is increased, or the electric current amount pattern in which the electric current amount shown in FIG. 3 is increased (the drying step is started). The energization amount w1) up to the peak temperature T1 after the dryness is performed.

Step S53 determines temperature information from the bottom temperature sensor 4 When the dry peak temperature T1 is reached, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), the vapor deposition step of step S6 is performed. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be equal to or lower than the boiling detection temperature TO (100 ° C), the peak temperature T1 can be reached based on the time information from the time measuring device 7. The steaming step is carried out after a predetermined period of time.

When the viscosity level set by the viscosity level selection switch 22 is "medium", the process proceeds from step S52 to step S521, and it is determined in step S522 whether or not the temperature information from the pan bottom temperature sensor 4 is the dry peak temperature T2. In an embodiment, when the temperature is 120 ° C and the peak temperature T2 is not reached, step S5221 is performed to continue supplying power to the heating device 3, and the process returns to step S51. Steps S52, S521, S522, and S5221 are repeated in sequence. Until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T2, the heating device 3 is continuously supplied with electric power. At this time, the electric power supplied to the heating device 3 can be made according to the reduced electric current rate pattern as compared with the case where the electric current rate of the fourth drawing is "strong", and the electric current amount is "the electric power amount shown in Fig. 3". When it is strong, it can be performed according to the reduced energization amount pattern (the amount of energization w2 < w1 until the peak temperature T2 is reached after the drying step is started).

Step S522, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T2, the supply of power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C), and the steps are performed. The steaming step of S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), based on the time information from the time measuring device 7. After the dry peak temperature T1 is reached, the steaming step is performed after a predetermined period of time.

When the viscosity level set by the viscosity level selection switch 22 is "weak", the process proceeds from step S521 to step S5211, and it is determined in step S5211 whether or not the temperature information from the pan temperature sensor 4 is the dry peak temperature T3. In the embodiment, at 110 ° C, when the peak temperature T3 is not reached, step S52111 is performed, and power is supplied to the heating device 3, and the process returns to step S51, and steps S52, S521, S52111, and S52111 are repeated in sequence, until step S52, step S521, step S5211, and step S52111 are continued. The temperature information from the bottom temperature sensor 4 is the dry peak temperature T3, and the heating device 3 continues to supply electric power. In this case, the electric power supplied to the heating device 3 can be made based on the reduced electric current rate pattern as compared with the case where the electric current rate in the fifth drawing is "medium", and the electric current amount is "the electric power amount shown in Fig. 4". In the case of the middle, the energization amount pattern (the energization amount w3 < w2 < w1 until the dry peak temperature T3 is reached after the start of the drying step) can be performed.

Step S5211, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T3, the supply of power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C), and the steps are performed. The steaming step of S6. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be equal to or lower than the boiling detection temperature TO (100 ° C), the peak temperature T1 can be reached based on the time information from the time measuring device 7. The steaming step is carried out after a predetermined period of time.

The steaming step is to evaporate the moisture attached to the surface of the rice to make the moisture of the rice uniform, and to completely paste the inside of the rice, the rice is not scorched, and the pot temperature is maintained at 80 ° C or more for a predetermined period of time. After a predetermined period of time, the cooking is completed, and the supply of electric power to the heating device 3 is stopped.

7 is a case where the cooking is carried out according to the first embodiment, the peak temperature of the cognac in the viscosity adjustment step of the drying step is the horizontal axis, and the viscosity of the cooked rice is 110 ° C at the peak temperature of the cognac (viscosity) When the viscosity of the selector switch 22 is set to "weak", the relative comparison value of 1 is the display of the vertical axis.

As is clear from Fig. 7, the peak temperature is 120 ° C (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), and 130 ° C (the viscosity degree set by the viscosity degree selection switch 22 is "strong"). At the time, 1.08 and 1.19 are respectively displayed, and rice with different viscosity can be cooked. By thus increasing the peak temperature of the drying step, the degree of viscosity can be enhanced. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.

Further, in the first embodiment, the temperature information from the bottom temperature sensor 4 is shown as an example of the pot temperature. The same effect can be achieved by controlling the temperature information from the internal temperature sensor 14, in other words, centering on the temperature information of the rice. Further, in the first embodiment, although the viscosity is described as "strong", "medium", and "weak" in the convenience of explanation, it is not limited to three stages. The second to eighth embodiments shown below are also the same as described above, and are not limited to the three stages.

[Second embodiment]

Next, a second embodiment of the present invention will be described using Figs. 8 to 12.

The first embodiment provides a viscosity adjustment step in which the viscosity of the rice adjusted according to the temperature is adjusted in the drying step of the rice cooking step, and the viscosity of the cognac is changed to change the viscosity level in the viscosity adjustment step, the second embodiment The time until the peak temperature of the cognac is changed, that is, the time is extended in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.

Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.

The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.

When the control device 8 performs the dry step of step S5, the process elapses from the time information from the time measuring device 7 in step S51a, and determines whether the viscosity level set by the viscosity level selection switch 22 is "strong" in step S52a. "." When it is set to "strong", step S53a is performed. Fig. 8 shows the pot temperature profile when set to "strong" and the energization rate and energization amount to the heating device 3 in the viscosity adjustment step.

The control device 8 determines in step S53a whether the time information from the time measuring device 7 is the viscosity adjustment time t1, which is 20 minutes in the second embodiment, and when the adjustment time t1 is not reached, the power supply is shown in Fig. 8. The current rate pattern having a reduced rate or the current amount pattern having a reduced amount of energization (the amount of energization w1' after a predetermined time from the start of the drying step is small) continues to supply electric power to the heating device 3 (S531a), and the flow returns to step S51a. In the following, step S52a, step S53a, step S531a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t1, and the electric power is continuously supplied to the heating device 3. Further, the viscosity adjustment time t1 is the time from the start of the drying step to the dry peak temperature T' (120 ° C in the second embodiment).

When it is determined in step S53a that the time information from the time measuring device 7 has reached the viscosity adjustment time t1, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), The steaming step of step S6. Moreover, at the time of the steaming step, although the temperature information from the bottom temperature sensor 4 is assumed to be at the boiling detection temperature TO (100 ° C) or less, the vaporization step may be performed after a predetermined period of time after the viscosity adjustment time t1 based on the time information from the time measuring device 7.

When the viscosity level set by the viscosity level selection switch 22 is "medium", the process proceeds from step S52a to step S521a, and step S522a determines whether or not the time information from the time measuring device 7 is the viscosity adjustment time t2. In the second embodiment, for 15 minutes, when the viscosity adjustment time t2 is not reached, the electric current rate pattern is increased according to the energization rate of the ninth graph, or is stronger than the energization amount. In the energization amount pattern that is increased (the energization amount w2'>w1' after the start of the drying step, the electric power supply device 3 continues to supply electric power, and the flow returns to step S51a. In the following, step S52a, step S521a, step S522a, step S5221a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t2, and the electric power is continuously supplied to the heating device 3 (S5221a).

When it is determined in step S522a that the time information from the time measuring device 7 has reached the viscosity adjustment time t2, the supply of electric power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C). The steaming step of step S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), and the viscosity adjustment time t1 may be used based on the time information from the time measuring device 7. After a predetermined period of time, the steaming step is performed.

When the viscosity level set by the viscosity level selection switch 22 is "weak", the process proceeds from step S521a to step S5211a, and step S5211a determines whether the time information from the time measuring device 7 is the viscosity adjustment time t3. In the second embodiment, 10 minutes, the time information from the time measuring device 7 is not up to In the case of the viscosity adjustment time t3, the current rate pattern which is increased when the current rate is "medium" compared to the tenth graph, or the current amount pattern which is increased when the current amount is "medium" (dry) The step starts the energization amount w3'>w2'>w1') after the predetermined time, and continues to supply electric power to the heating device 3 (S52111a), and returns to step S51a. In the following, step S52a, step S521a, step S5211a, step S52111a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t3, and the electric power is continuously supplied to the heating device 3.

When it is determined in step S5211a that the time information from the time measuring device 7 has reached the viscosity adjustment time t3, the supply of electric power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C). The steaming step of step S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), and the viscosity adjustment time t3 may be used based on the time information from the time measuring device 7. After a predetermined period of time, the steaming step is performed.

Fig. 12 is a view showing the viscosity adjustment time t in the viscosity adjustment step of the drying step as the horizontal axis, and the viscosity degree of the cooked rice and the viscosity adjustment time t in the case where the rice cooking is carried out according to the second embodiment. The relative comparison value of 1 when it is 10 minutes (the viscosity level set by the viscosity degree selection switch 22 is "weak") is a display diagram of the vertical axis.

As is clear from Fig. 12, the viscosity adjustment time t is 15 minutes (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), 20 minutes (the viscosity degree set by the viscosity degree selection switch 22 is When "strong", they are 1.12 and 1.21 respectively. Assuming that the peak temperature of the cognac is 120 ° C, the viscosity is increased by about 21% by prolonging the viscosity adjustment time t10 minutes, and by extending the viscosity adjustment time t, To enhance the degree of viscosity. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.

Further, in this second embodiment, the temperature information from the bottom temperature sensor 4 is shown as an example of the pot temperature. The temperature effect information from the internal temperature sensor 14, in other words, the temperature information of the rice is controlled centrally, and the same effect can be achieved.

[Third embodiment]

Next, a third embodiment of the present invention will be described using Figs. 13 and 14.

The first embodiment is provided with a viscosity adjustment step in which the degree of viscosity of the rice adjusted according to the temperature is adjusted in the drying step of the rice cooking step, wherein the viscosity adjustment step changes the peak temperature of the cognac to change the viscosity, and the viscosity of the second embodiment is set. In the step of adjusting, the degree of viscosity of the rice adjusted according to time is adjusted in the drying step of the cooking step, and the viscosity of the third embodiment is changed in relation to the time until the peak temperature of the cognac is changed to change the viscosity. The conditioning step maintains the peak temperature of the cognac at a given temperature for a given period of time.

That is, the control device 8 controls the high-frequency current supplied to the heating device 3 based on the pan temperature sensor 4, the time measuring device 7, all the switches of the operation/display portion 13, and the output of the internal temperature sensor 14, that is, The temperature from the bottom temperature sensor 4 is a curve showing the temperature of the pan in Fig. 13, and the operation of the rice cooker is controlled in full while controlling the amount of energization of the heating device 3 and the energization time. Then, the control device 8 performs a power supply to the heating device 3 in the viscosity adjustment step to maintain the peak temperature of the cognac at a predetermined temperature for a predetermined period of time.

Hereinafter, the cooking is different from the point different from the first embodiment, and the cooking is explained. Cooking action of rice utensils.

The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.

When the control device 8 performs the drying step of step S5, the heating device 3 is supplied with electric power to the dry peak temperature T4 (for example, 110 ° C in the third embodiment) in which the temperature information of the bottom temperature sensor 4 is higher than the boiling detection temperature TO. The hold time is reset (reset to 0) in step S51b, and step S52b is performed.

When the control device 8 determines in step S52b whether the temperature information from the bottom temperature sensor 4 has reached the peak temperature T4 and the temperature information has not reached the peak temperature T4, the process proceeds to step S521b, and the heating device 3 supplies power to the step. S51b. Steps S52b, S521b, and S51b are sequentially repeated until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T4, and the heating device 3 is continuously supplied with electric power.

In step S52b, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T4, the measurement of the holding time t is started based on the time information from the time measuring device 7 in step S53b. When it is determined in step S55b whether or not the holding time t has reached the predetermined time t4, and the holding time t has not reached the viscosity adjusting time (holding time) t4, the step S53b is performed to supply electric power to the heating device 3 to maintain the temperature sensor from the bottom of the pan. The temperature information of 4 is at the peak temperature T4 of the cognac. In order to maintain the temperature information from the bottom temperature sensor 4 at the dry peak temperature T4, the power supply is switched to control the power supply to the heating device 3.

The above steps are repeated until the holding time t of the time information from the time measuring device 7 becomes the viscosity adjusting time t4, the electric power is continuously supplied to the heating device 3, and the pot temperature is maintained at the peak temperature T4. When the time t reaches the viscosity adjustment time t4, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), the vapor deposition step of step S6 is performed. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be below the boiling detection temperature TO (100 ° C), the viscosity adjustment time t4 may be based on the time information from the time measuring device 7. Thereafter, the vaporization step is carried out after a predetermined period of time.

In the third embodiment, the heating device 3 performs temperature adjustment. Since the pot temperature is maintained at the peak temperature T4 at a predetermined time (viscosity adjustment time t4), the degree of gelatinization of the rice is easily adjusted, and the degree of viscosity can be adjusted with high precision. .

Further, since the peak temperature T4 of the cognac is set to 110 ° C, the temperature of the rice which is not burnt, the rice which is in contact with the pan is not yellowed, hardened, and charred, and the rice having high viscosity is obtained. In addition, the signals of "strong", "medium", and "weak" from the viscosity level selection switch 22 are displayed in conjunction with each other. According to "strong", "medium", and "weak", the stronger the viscosity, the higher the viscosity. When the dry peak temperature T4 is set, the sticky rice can be obtained according to preference.

In the third embodiment, it is assumed that the viscosity adjustment time is one, but as shown in the second embodiment, the adhesion degree from the viscosity degree selection switch 22 is "strong", "medium", or "weak". The signal is based on "strong", "medium", and "weak". The stronger the viscosity, the longer the viscosity adjustment time t4 is set, and the sticky rice can be obtained according to preference.

In the drying step described in the first to third embodiments, the heating coil 3 disposed on the bottom of the pan is mainly used as the heating device, and the rice is not burned by assigning the input ratio to the side heating device 28 and the lid heater 29. A rice that has a coke and has the desired viscosity.

[Fourth embodiment]

Next, a fourth embodiment of the present invention will be described using Figs. 15 to 18.

The fourth embodiment adjusts the temperature of the steaming step after the completion of the drying step. That is, the temperature is raised in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.

Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.

The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.

When the control unit 8 ends the drying step of step S5 and performs the steaming step of step 6, the temperature information from the bottom temperature sensor 4 is taken in step S61, and the viscosity level set by the viscosity level selection switch 22 is determined in step S62. Whether it is "strong".

When it is set to be strong, step S63 is performed. Fig. 15 shows the pot temperature curve T5 when set to "strong" and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T5, the power supply is stopped, and the cooking is completed.

When the viscosity level set by the viscosity level selection switch 22 is not "strong", the process proceeds from step S62 to step S621. Then, when the viscosity level set in step S621 is "medium", step S622 is performed. Fig. 16 shows the pot temperature curve T6 when the setting is "medium" and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T6, the power supply is stopped, and the cooking is completed.

When the viscosity level set by the viscosity level selection switch 22 is not "medium", the process proceeds from step S621 to step S6211. Figure 17 shows the display The pot temperature curve T7 when "weak" is determined, and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T7, the power supply is stopped, and the cooking is completed.

The conduction rate for maintaining the above temperature is the largest when it is "strong" and the smallest when it is "weak". Moreover, the energization amount pattern for maintaining the above temperature has a relationship of (w4>w5>w6).

According to the fourth embodiment, the results of the implementation at the time of cooking are described below.

When the time of the vaporization step is fixed, the above temperature profile results in a stronger viscosity than the one staying in the region of 80 ° C to 90 ° C and staying in the region of 90 ° C to 100 ° C. Specifically, in the former and the latter, when the steaming step was carried out for 10 minutes, the latter gave a strong degree of viscosity of 10%. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.

Further, immediately following the step after the above-mentioned drying step, this step is almost unnecessary for maintaining the above-described energization amount at 90 ° C to 100 ° C because the rice has been kept at a high temperature, and the rice having the desired viscosity can be boiled under the energy saving.

[Fifth Embodiment]

Next, a fifth embodiment of the present invention will be described using Figs. 19 to 23.

The fifth embodiment adjusts the time of the steaming step after the end of the drying step. That is, the above time is extended in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.

Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.

The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.

When the drying step of step S5 is completed and the steaming step of step S6 is completed, the control device 8 takes in the elapsed time t of the vapor deposition step based on the time information from the time measuring device 7 in step S61a, and determines the degree of stickiness in step S62a. It is determined whether the degree of viscosity set by the switch 22 is "strong". When it is set to be strong, step S63a is performed. Figure 19 shows the pot temperature curve when set to "strong".

When the control device 8 determines "strong" in step S62a, it is determined in step S63a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t5, which is 25 minutes in the fifth embodiment, and is not sticky. When the adjustment time t5 is reached, it returns to S61a. In the following, step S62a, step S63a, and step S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t5, and the electric power is continuously supplied to the heating device 3. Then, when the predetermined time (25 minutes in the fifth embodiment) elapses, the steaming step ends and the cooking is finished.

When the viscosity level set by the viscosity level selection switch 22 is not "strong", the process proceeds from step S62a to step S621a. Then, when the degree of viscosity set in step S621a is "medium", step S622a is performed. Figure 20 shows the pot temperature curve when set to "Medium". Then, when the vapor deposition step is performed at the predetermined time t6 under the above temperature profile, the power supply is stopped and the cooking is completed.

When the control device 8 determines "YES" in step S621a, it is determined in step S622a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t6, which is 20 minutes in the fifth embodiment, and the viscosity is not reached. When the adjustment time t6 is reached, it returns to S61a. In the following, step S62a, step S621a, step S622a, and step S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t6, and the electric power is continuously supplied to the heating device 3. Then, after a predetermined time (20 minutes in the fifth embodiment), the steaming step is knotted Bunch, cooking is over.

When the viscosity level set by the viscosity level selection switch 22 is not "strong" or "medium", the process proceeds from step S62a to step S621a, and the process proceeds to step S6211a. Figure 21 shows the pot temperature curve when it is set to "weak". Then, when the steaming step is performed at the predetermined time t7 under the above temperature profile, the power supply is stopped, and the cooking is completed.

When the control device 8 determines in step S621a that it is not "medium", it is determined in step S621a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t7, which is 15 minutes in the fifth embodiment, and the viscosity is not reached. When the adjustment time t7 is reached, the process returns to S61a. In the following, steps S62a, S621a, S6211a, and S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t7, and the electric power is continuously supplied to the heating device 3. Then, when the predetermined time (15 minutes in the fifth embodiment) elapses, the steaming step ends and the cooking is finished.

Fig. 23 is a view showing the time of the steaming step as the horizontal axis when the rice is cooked according to the fifth embodiment, and the viscosity of the cooked rice in the steaming step is 15 minutes (the stickiness set by the viscosity degree selection switch 22) When the degree of sex is "weak", it is 1, and the vertical axis shows a graph of relative comparison values. According to Fig. 23, it is clear that the time of the vaporization step is 20 minutes (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), and 25 minutes (the viscosity degree set by the viscosity degree selection switch 22 is When "strong"), 1.12 and 1.26 are respectively displayed, and rice with different viscosity can be cooked. By thus extending the time of the vaporization step, the degree of viscosity can be enhanced. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.

[Sixth embodiment]

Next, a sixth embodiment of the present invention will be described.

The sixth embodiment adjusts the viscosity of the rice by adjusting the temperature and time of the step after the boiling detection.

The above-mentioned drying step and the steaming step of sufficiently absorbing water in the rice having a large influence on the degree of viscosity, but also maintaining the high temperature in the state of water absorption in the boiling maintenance step, affecting the degree of viscosity. Therefore, the degree of viscosity can be adjusted by adjusting the temperature and time of one of the boiling maintaining steps or one of them. Specifically, in order to enhance the degree of viscosity, it is necessary to extend the time for controlling the boiling maintenance step. Further, by combining the above first to sixth embodiments, it is possible to increase the extent of the degree of boiling viscosity. That is, the degree of viscosity can be adjusted by controlling the temperature or time of the step after the boiling detection.

[Seventh embodiment]

Next, a seventh embodiment of the invention of the present application will be described. The temperature control of the seventh embodiment to the first to sixth embodiments is also suitable for a pressure type rice cooking apparatus.

Since the first to sixth embodiments only control the temperature and time, the non-pressure type rice cooking apparatus is very useful as a viscosity adjusting device, and of course, it can also be applied to a rice cooking apparatus having an additional function such as a pressure type. For example, in order to obtain rice having a certain strength and viscosity, 1.2 atmospheres in the step after boiling is necessary, and by using a device for controlling the above temperature and time in combination, a pressure lower than the above 1.2 atmosphere may be obtained and applied. Atmospheric pressure controls the same degree of viscosity.

[Eighth Embodiment]

Next, an eighth embodiment of the invention of the present application will be described. The eighth embodiment is the viscosity control of the first to seventh embodiments including hardness control.

Generally, the higher the water temperature of the rice soaking and the longer the soaking time, the more the water absorption amount, the lower the above temperature and the shorter the above time, the less the water absorption amount. In addition, the rice with a large amount of water is boiled soft, and the rice with a small amount of water is hard to cook. Therefore, the hardness of the cooked rice can be adjusted by adjusting the temperature or time of the preheating step of the rice water absorption or the pre-boiling step.

In the drying step shown in the first to seventh embodiments, by adjusting the viscosity control and adjusting the hardness control in the steaming step, it is possible to cook the rice which is preferred by the user, by controlling one of the viscosity or the hardness.

In order to obtain the desired viscosity and hardness in the cooked rice, the viscosity degree is selected by the viscosity selection switch 22, and the degree of softness and hardness is selected by the softness and hardness selection switch 21.

Specifically, (1) in order to cook a slightly hard and brittle rice, shorten the time t0' in the preheating step and lower the pot temperature T0', increase the power of the pre-boiling step to shorten the time before the boiling step, and reduce the drying time. Control of the temperature of the step or steaming step and shortening the time is necessary. Further, (2) in order to cook a slightly hard and elastic rice, shorten the time t0' in the preheating step and lower the pot temperature T0', increase the power of the pre-boiling step to shorten the time before the boiling step, and increase the drying step. Control of the temperature of the steaming step and the extension of the time is necessary. (3) In order to cook soft and crisp rice, the time t0' is extended in the preheating step and the pot temperature T0' is increased, the power of the pre-boiling step is reduced to prolong the time before the boiling step, and the drying step or the steaming step is lowered. The control of the temperature and shortening the time is required. (4) In order to cook soft and flexible rice, the time in the preheating step is extended by time t0' and the pot temperature T0' is increased, the power of the pre-boiling step is reduced to prolong the time before the boiling step, and the drying step or steaming is improved. The control of the temperature of the step and the extension of the time is necessary. These controls With high precision, it is possible to provide rice having a taste that meets the needs of a wide range of people.

It is generally believed that the rice is cooked with hard and non-sticky rice. However, by performing the control of the above (4), it is possible to cook the same food texture as when cooking ordinary rice. Also, it is generally believed that fresh rice cooks soft and sticky rice. However, by performing the control of the above (1), it is possible to cook the same texture as when cooking ordinary rice. Therefore, by adjusting both the viscosity and the hardness, regardless of the quality and state of the rice, the taste of the person who desires can be obtained. Sushi and curry rice are suitable for slightly hard and crisp rice, which is suitable for soft and flexible rice. By adjusting both hardness and viscosity, you can provide dishes or rice for your purpose.

[Industry use possibility]

The rice cooking apparatus according to the present invention is useful for cooking rice having a desired viscosity in a simple structure.

1‧‧‧ Ontology

2‧‧‧ container cover

2a‧‧‧孔部

3‧‧‧heating coil

4‧‧‧Bottom temperature sensor

5‧‧‧ pot

5a‧‧‧Flange

6‧‧‧ shaft part

7‧‧‧Time measuring device

8‧‧‧Control device

9‧‧‧Cover washer

10‧‧‧ cover

10a‧‧‧ Cover

10b‧‧‧ inner cover

11‧‧‧Carmen

12‧‧‧匣

12a‧‧‧Vapor import

12b‧‧‧Vapor discharge

13‧‧‧Operation/Display Department

14‧‧‧Internal temperature sensor

28‧‧‧Side heating device

29‧‧‧ Cover heater

100‧‧‧cooking utensils

Claims (7)

A rice cooking apparatus comprising: a body having an opening; a cover body for opening and closing the body; a pot housed inside the body for feeding the rice to be cooked; a heating device for heating the pan; and a control device for controlling the heating The energization of the means; the control means controls the energization of the heating means in the step of reaching the peak temperature of the cognac in the drying step after the boiling maintaining step of cooking the cooked rice. The rice cooking apparatus according to claim 1, wherein the rice cooking apparatus further comprises a temperature detecting means for detecting a temperature of at least one of the pot or the cooked rice; and the control means is based on the temperature of the temperature detecting means The information controls the energization of the above heating device. The rice cooking appliance according to claim 1, wherein the rice cooking appliance further has a viscosity degree selection device for selecting a viscosity degree of the cooked rice; and the control device is selected according to the viscosity selection device. The degree of viscosity controls the energization of the above heating device. The rice cooking appliance according to any one of the preceding claims, wherein the control device controls an amount of energization of the heating device. The rice cooking apparatus according to claim 3, wherein the control device compares the viscosity degree selected by the viscosity degree selection device with a viscosity degree as a reference, when the selected viscosity is selected Higher degree In the case, the amount of energization is made larger than the amount of energization when the viscosity is the reference. The rice cooking appliance according to any one of the preceding claims, wherein the control device controls an electric conduction rate of the heating device. The rice cooking apparatus according to claim 3, wherein the control device compares a viscosity degree selected by the viscosity degree selection device with a viscosity degree as a reference, when the selected viscosity degree is selected When it is high, the amount of energization is made larger than the current rate when the viscosity is the reference.