JP2002291617A - Electric rice cooker - Google Patents
Electric rice cookerInfo
- Publication number
- JP2002291617A JP2002291617A JP2001104115A JP2001104115A JP2002291617A JP 2002291617 A JP2002291617 A JP 2002291617A JP 2001104115 A JP2001104115 A JP 2001104115A JP 2001104115 A JP2001104115 A JP 2001104115A JP 2002291617 A JP2002291617 A JP 2002291617A
- Authority
- JP
- Japan
- Prior art keywords
- heating means
- rice
- heating
- pot
- rice cooker
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、家庭用及び業務
用に使用される炊飯器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker used for home and business use.
【０００２】[0002]
【従来の技術】近年、電磁誘導加熱を利用した電気炊飯
器が提案されている。図３において、１は上面が開口す
る円筒上のボディで、このボディ１内部には鍋３の収納
部であるコイルベース２が配設され、かつこのコイルベ
ース２は非金属材料により有底円筒状に成形されてい
る。コイルベース２の外側には加熱手段である誘導コイ
ル４が鍋３の底面ならびに底側面部に対向して配設され
ている。鍋側面部には側面ヒーター５が設けられ、さら
にボディ１の上部に鍋３を閉止する蓋６がある。この蓋
６には蓋ヒーター７が設けられている。前記電気炊飯器
において、まず鍋に調理物である米及び水を所定量投入
した後、誘導コイル４に通電し鍋３を加熱する。所定の
通電パターンで通電することにより炊飯が行われる。炊
飯終了後は保温工程に移行し、前記誘導コイル４及び側
面ヒーター５、蓋ヒーター７を適便通電しご飯温度を均
一に保持する。2. Description of the Related Art In recent years, electric rice cookers utilizing electromagnetic induction heating have been proposed. In FIG. 3, reference numeral 1 denotes a cylindrical body having an open upper surface. Inside the body 1, a coil base 2 serving as a storage portion for a pot 3 is provided. It is formed in a shape. On the outside of the coil base 2, an induction coil 4, which is a heating means, is disposed facing the bottom surface and the bottom side surface of the pan 3. A side heater 5 is provided on the side of the pot, and a lid 6 for closing the pot 3 is provided above the body 1. The lid 6 is provided with a lid heater 7. In the electric rice cooker, a predetermined amount of cooked rice and water is first put into the pot, and then the induction coil 4 is energized to heat the pot 3. Cooking rice is performed by energizing in a predetermined energizing pattern. After the completion of rice cooking, the process proceeds to a warming step, in which the induction coil 4, the side heater 5, and the lid heater 7 are appropriately energized to maintain the rice temperature uniformly.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、前記炊
飯器では主な加熱源が鍋底部及び底側部より加熱するこ
とにより、炊飯課程の中で米が鍋内の水を全て吸収しご
飯となる。この後更に加熱をするとご飯は断熱層となり
鍋固有の熱伝導のみで周囲に熱を伝える事になる。しか
し、鍋固有の熱伝導だけでは周囲に均一に熱を伝える事
には限界があり、このため加熱源と対向する鍋面のみが
加熱され局部的に高温となって、焦げが発生し食味が損
なわれやすくなるため、この工程以降は十分な加熱する
ことが出来なかった。However, in the rice cooker, the main heating source heats from the bottom and the bottom side of the pot, so that the rice absorbs all the water in the pot and becomes rice during the rice cooking process. . After further heating, the rice becomes a heat insulating layer and conducts heat to the surroundings only by the inherent heat conduction of the pot. However, there is a limit to the uniform conduction of heat to the surroundings only by the inherent heat conduction of the pot, so that only the pot surface facing the heating source is heated and becomes locally hot, causing scorching and taste. Sufficient heating could not be carried out after this step because it is easily damaged.
【０００４】一方、おいしいご飯を炊く条件として、９
８℃、２０分鍋内を維持しご飯のα化を促進すること
と、ごはんの表面水を十分に飛ばして澱粉の老化を防ぐ
ことが必要であるが、米は沸騰直後から鍋内の水を急速
に吸収するため、従来の炊飯器では前述ような理由で十
分な加熱ができなかった。On the other hand, conditions for cooking delicious rice include 9
It is necessary to maintain the inside of the pot at 8 ° C for 20 minutes to promote the pregelatinization of the rice, and to sufficiently drain the surface water of the rice to prevent aging of the starch. Therefore, conventional rice cookers could not sufficiently heat for the reasons described above.
【０００５】即ち従来の炊飯器では、十分な加熱を行
い、前記９８℃、２０分を維持すること及び米の表面水
を十分に飛ばすことができず食味が劣化していた。また
老化しやすいご飯のため弁当等の冷めたご飯の食味も劣
化していた。これを、防ぐため沸騰後十分な加熱をする
とご飯に焦げが発生し食味が劣化していた。That is, in the conventional rice cooker, sufficient heating was performed to maintain the above-mentioned temperature of 98 ° C. for 20 minutes, and the surface water of rice could not be sufficiently spattered to deteriorate the taste. In addition, the taste of cold rice, such as a bento, was also deteriorated due to the aging of the rice. In order to prevent this, if heating was sufficiently performed after boiling, the rice was scorched and the taste was deteriorated.
【０００６】さらに、保温初期の冷却工程時、ご飯に付
着している表面水が蒸発し水蒸気となり外気へ放出する
際、蒸気の一部は蓋に設けられた蒸気口並びにパッキン
で凝縮し露となる。前期露がご飯表面に滴下し、滴下し
た部分のご飯が水を吸い白化し食味を著しく損なう。Further, in the cooling step at the beginning of the heat retention, when the surface water adhering to the rice evaporates and becomes steam, and is released to the outside air, a part of the steam is condensed by the steam port provided in the lid and the packing to form dew. Become. In the early stage, the dew drops on the rice surface, and the rice in the dropped part absorbs water and becomes white, which significantly impairs the taste.
【０００７】本発明は以上の事情に鑑みて、沸騰後も十
分な加熱によって食味を飛躍的に向上させるとともに焦
げの発生を抑えた炊飯器を提供することを目的とするも
のである。[0007] In view of the above circumstances, an object of the present invention is to provide a rice cooker in which the taste is drastically improved by sufficient heating even after boiling and the occurrence of scorch is suppressed.
【０００８】[0008]
【課題を解決するための手段】上記課題を解決するため
に本発明は、ボディに着脱自在に収納される鍋と、前記
鍋の底部または底側部を加熱する底加熱手段と鍋側部を
加熱する第１の側面加熱手段と、前記鍋側面上部を加熱
する第２の側面加熱手段を備え、前記加熱手段を制御し
炊飯せしめる炊飯プロセス及び保温プロセスを有し、炊
飯プロセスでは主に、底加熱手段及び第１の側面加熱手
段を主として加熱を行い、保温プロセスでは底加熱手段
及び第２の側面加熱手段を主として加熱を行うものであ
る。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention comprises a pot which is removably housed in a body, a bottom heating means for heating the bottom or bottom side of the pot, and a pot side. A first side heating means for heating, and a second side heating means for heating the upper part of the side of the pot, comprising a rice cooking process and a heat retaining process for controlling the heating means to cook rice. Heating is mainly performed by the heating means and the first side heating means, and heating is mainly performed by the bottom heating means and the second side heating means in the heat retaining process.
【０００９】[0009]
【発明の実施の形態】請求項１記載の発明は、ボディに
着脱自在に収納される鍋と、前記鍋の底部または底側部
を加熱する底加熱手段と鍋側部を加熱する第１の側面加
熱手段と、前記鍋側面上部を加熱する第２の側面加熱手
段を備え、前記加熱手段を制御し炊飯せしめる炊飯プロ
セス及び保温プロセスを有し、炊飯プロセスでは主に、
底加熱手段及び第１の側面加熱手段を主として加熱を行
い、保温プロセスでは底加熱手段及び第２の側面加熱手
段を主として加熱を行うものである。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is a pan which is removably stored in a body, a bottom heating means for heating the bottom or bottom side of the pan, and a first heating means for heating the pan side. Side heating means, a second side heating means for heating the upper side of the pot side, comprising a rice cooking process and a heat retention process for controlling the heating means to cook rice, mainly in the rice cooking process,
Heating is mainly performed by the bottom heating means and the first side face heating means, and heating is mainly performed by the bottom heating means and the second side face heating means in the heat retaining process.
【００１０】この上記手段によれば、底加熱手段によ
り、調理物である米・水を主に沸騰まで加熱することに
より鍋内の対流を促進し均一に温度上昇させる。沸騰し
た時、底加熱手段と対向した鍋表面部は鍋内の他の部分
より多く加熱されるためこの鍋表面に当接した米はきわ
めて多くの熱を受けることになりでん粉粒が溶出し、前
記第１の加熱手段に当接した鍋表面に付着鍋表面との付
着面積が増大する。この時さらに底加熱手段で加熱を継
続すると前記澱粉粒と鍋表面の付着面積が大きいため前
記澱粉粒への熱流が大きくなり、澱粉流に色が付き焦げ
の発生となる。ここで、澱粉粒の付着のない第１の底面
加熱手段を使用することによって、澱粉への集中加熱が
低減されるため焦げの発生を気にすること無に加熱を継
続することができる。この時、第１の側面加熱手段の位
置を鍋沿面面積の中心付近に設置することにより鍋全体
の加熱をよりおこないやすくなるため効果が増大する。
前記のように加熱を継続することにより、調理物である
ご飯内の温度が１００℃より高いレベルで維持すること
ができるため、十分なα化が可能となると共に、ご飯表
面に存在する表面水（遊離水）も除去することができ、
はり・甘味を向上させた炊飯器を提供することができ
る。さらに、炊き上がりの表面水が少ないため、保温プ
ロセス移行後のご飯からの蒸気の発生を抑えることがで
きるため、蒸気発生により生ずる滴下の量が減少するた
めご飯の白化も大幅に減少し保温時での食味も向上す
る。[0010] According to the above means, the rice and water to be cooked are mainly heated to the boil by the bottom heating means, thereby promoting convection in the pan and uniformly raising the temperature. When boiling, the surface of the pot facing the bottom heating means is heated more than the other parts of the pot, so the rice in contact with the surface of the pot receives extremely much heat and the starch granules elute, The adhesion area between the surface of the pot in contact with the first heating means and the surface of the adhesion pot is increased. At this time, if the heating is further continued by the bottom heating means, since the adhesion area between the starch granules and the pot surface is large, the heat flow to the starch granules is increased, and the starch flow is colored and charred. Here, by using the first bottom surface heating means having no starch granules attached thereto, concentrated heating on the starch is reduced, so that heating can be continued without worrying about occurrence of burning. At this time, by setting the position of the first side surface heating means near the center of the pot creepage area, it becomes easier to heat the whole pot, so that the effect is increased.
By continuing the heating as described above, the temperature in the cooked rice can be maintained at a level higher than 100 ° C., so that sufficient α can be obtained and surface water existing on the rice surface can be obtained. (Free water) can also be removed,
It is possible to provide a rice cooker with improved beam and sweetness. In addition, since the surface water after cooking is small, the generation of steam from the rice after the transition to the heat retention process can be suppressed, and the amount of dripping generated by the generation of steam decreases, so the whitening of the rice also decreases significantly, The taste at the restaurant is also improved.
【００１１】請求項２記載の発明は、第１、第２の側面
加熱手段の少なくともひとつは誘導加熱を行うための誘
導コイルにより構成したものである。この上記手段によ
れば、誘導コイルより鍋を直接発熱させるため、加熱手
段の場所が少なくなるとともに断熱空間も大幅に削減で
きるため大幅なコンパクト化が達成できる。According to a second aspect of the present invention, at least one of the first and second side heating means is constituted by an induction coil for performing induction heating. According to this means, since the pot is directly heated by the induction coil, the location of the heating means is reduced, and the heat insulating space can be significantly reduced.
【００１２】請求項３記載の発明は、第２の側面加熱手
段を、鍋フランジ近傍に設けたものである。この手段に
よれば、第３の加熱手段を鍋フランジ近傍に設けること
により、フランジに当接している鍋パッキンの温度を高
め、ご飯より発生する蒸気が前記鍋パッキンに滴露する
量を大幅に削減させることができるため、ご飯の白化を
著しく削減することが可能となる。特に前記鍋パッキン
は、ボディと蓋の合わせ部に位置している構造のため外
気と直接接している、このため、鍋パッキンは筐体内の
周囲の温度より低くなりやすい。従って前記のように鍋
パッキンに熱を供給し鍋パッキン温度を上げることは滴
露の発生を大幅に削減するものとなる。According to a third aspect of the present invention, the second side heating means is provided near the pot flange. According to this means, by providing the third heating means in the vicinity of the pot flange, the temperature of the pot packing in contact with the flange is raised, and the amount of steam generated from rice dripping and dewing on the pot packing is greatly increased. Since it can be reduced, the whitening of rice can be significantly reduced. In particular, the pot packing is in direct contact with the outside air due to the structure located at the joint between the body and the lid. Therefore, the pot packing tends to be lower than the ambient temperature in the housing. Therefore, as described above, increasing the temperature of the pot packing by supplying heat to the pot packing significantly reduces the occurrence of dew condensation.
【００１３】請求項４記載の発明は、炊飯プロセス及び
保温プロセスにおいて、プロセスが進むにつれ主加熱が
底加熱手段から順じ第２の側面加熱手段に変化し調理物
を加熱するものである。According to a fourth aspect of the present invention, in the rice cooking process and the warming process, as the process proceeds, the main heating changes from the bottom heating means to the second side heating means to heat the food.
【００１４】上記手段によれば、炊飯初期の沸騰まで
は、主として底加熱手段によりとすることにより、調理
物内の温度が対流により下方から上方に伝わるため調理
物内の温度が均一かつ効率的に上昇する。調理物が沸騰
状態の時には調理物の状態は、米が水を吸収しご飯状態
となるため熱移動の主体が熱伝導になる。この時には第
１の側面加熱手段により主として加熱することにより加
熱面積を拡大しご飯全体に均一に熱を行き渡らせること
ができる。また、炊飯が終了し保温工程に移った時に
は、外気に面して温度の低い鍋パッキン近傍を加熱する
ことにより、滴露を押さえ効率よく加熱できる第２の側
面加熱手段を用いることにより効率的且つ性能の高い炊
飯器を提供できる。According to the above means, the boiling in the early stage of rice cooking is mainly performed by the bottom heating means, so that the temperature in the food is transmitted from below to above by convection, so that the temperature in the food is uniform and efficient. To rise. When the cooked food is in a boiling state, the cooked food is in a rice state due to the absorption of water by the rice, so that the main body of heat transfer is heat conduction. At this time, heating is mainly performed by the first side surface heating means, so that the heating area can be enlarged and the heat can be uniformly distributed to the whole rice. In addition, when the rice cooking is completed and the process proceeds to the heat retaining step, by heating the vicinity of the pot packing having a low temperature facing the outside air, efficient use of the second side heating means capable of holding down the dew drop and heating efficiently can be achieved. In addition, a high-performance rice cooker can be provided.
【００１５】請求項５記載の発明は、第１の側面加熱手
段と第２の側面加熱手段は互いに独立して構成されるこ
とにより、前記載内容の具現化が図れ、炊飯・保温性能
を両立した炊飯器を提供できる。According to a fifth aspect of the present invention, the first side heating means and the second side heating means are configured independently of each other, thereby realizing the above-mentioned contents and achieving both the rice cooking and heat retaining performance. Can provide a cooked rice cooker.
【００１６】[0016]
【実施例】（実施例１）以下、本発明の第１の実施例を
図１〜図２により説明する。図において、１０は上面が
開口する略円筒状のボディでありまた１１は非金属材料
により有底円筒状に成形されたコイルベース、１２は鍋
で、ボディ１０と着脱自在に配設されている。コイルベ
ース１１の鍋１２の底部及び底側部に対向する部分には
底加熱手段である、底コイル１３が配設されている。ま
た、前記コイルベースの鍋１２の側部に対向する部分
に、第１の側面加熱手段である第１の側面コイル１４が
配設されている。１５は第２の側面加熱手段である第２
の側面コイルが、第１の側面コイル上方に設けられてい
ると共に、前記鍋１２のフランジ部１２Ａ近傍に配設さ
れている。１６は加熱コイル１３及び第１の側面コイル
１４、第２の側面コイル１５に交番磁界を発生させるた
めの電流を流す回路基板である。１７は、炊き上げ検知
手段である底センサーでコイルベースに設けられ、前記
鍋１２の鍋底中央部に当接し、鍋１２の温度を検知す
る。１７は合成樹脂性の外蓋でこの外蓋１７には沸騰検
知手段である蓋センサー１９が設けられ調理物２０から
発生する蒸気温度を検知して沸騰を検知する。２１は蓋
コイルで前記第２の側面コイル１５と直列に接続されて
いる。２２は蒸気口で炊飯により発生した蒸気を外気へ
放出する。２３は蓋１８に設けられた鍋パッキンで、鍋
フランジ１２Ａに当接し外気への蒸気漏れを防いでい
る。(Embodiment 1) Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. In the drawing, reference numeral 10 denotes a substantially cylindrical body having an open upper surface, reference numeral 11 denotes a coil base formed into a bottomed cylindrical shape by using a nonmetallic material, and reference numeral 12 denotes a pan, which is disposed detachably from the body 10. . A bottom coil 13 serving as a bottom heating means is provided at a portion of the coil base 11 facing the bottom and the bottom side of the pot 12. In addition, a first side coil 14, which is a first side heating means, is provided at a portion of the coil base facing the side of the pot 12. Reference numeral 15 denotes a second side heating means,
Are provided above the first side coil and are disposed near the flange portion 12A of the pan 12. Reference numeral 16 denotes a circuit board for supplying a current for generating an alternating magnetic field to the heating coil 13, the first side coil 14, and the second side coil 15. Reference numeral 17 denotes a bottom sensor serving as a cooking detection means, which is provided on the coil base and contacts the center of the bottom of the pan 12 to detect the temperature of the pan 12. Reference numeral 17 denotes an outer lid made of a synthetic resin. The outer lid 17 is provided with a lid sensor 19 serving as a boiling detecting means, and detects the temperature of steam generated from the cooked food 20 to detect boiling. Reference numeral 21 denotes a lid coil which is connected in series with the second side coil 15. A steam port 22 discharges steam generated by cooking rice to the outside air. Reference numeral 23 denotes a pot packing provided on the lid 18, which is in contact with the pot flange 12A to prevent leakage of steam to the outside air.
【００１７】以下、上記構成おける動作を説明する。鍋
１２に、米水等の調理物１９を投入し、炊飯器を動作さ
せる回路基板１６から底コイル１３に電流を流すと底コ
イル１３は交番磁界を発生し鍋１２が加熱して調理物２
０の温度が上昇し炊飯が開始し図２に示す加熱プロセス
により炊飯される。加熱プロセス中、「前炊き工程」及
び「加熱工程」を主に底コイル１３にて炊飯し必要に応
じ第１の側面コイル１４を通電させることも可能であ
る。「加熱工程」鍋１２内の調理物２０が沸騰すると、
蓋センサー１９が沸騰を検知し「沸騰工程」に移る。こ
の時で予め定められたメニューにより、第１の側面コイ
ル１４または底コイル１３により通電する。「沸騰工
程」後半になると調理物２０の水が米に吸収され無くな
る状態となるため、鍋底温度が上昇し、この温度を底セ
ンサー１９が炊き上げを検知し「追い炊き工程」・「蒸
らし工程」と進む。 前記、炊き上げ検知以降は主とし
て側面コイル１４を通電して炊飯を終了する。 さら
に、この時、炊き上がりの表面水が少ないため、保温プ
ロセス移行後のご飯からの蒸気の発生を抑えることがで
きるため、蒸気発生により生ずる滴下の量が減少するた
めご飯の白化も大幅に減少し保温時での食味も向上す
る。The operation of the above configuration will be described below. When a food 19 such as rice water is put into the pot 12 and an electric current flows from the circuit board 16 for operating the rice cooker to the bottom coil 13, the bottom coil 13 generates an alternating magnetic field, and the pot 12 heats to produce the food 2.
The temperature of 0 rises and rice cooking starts, and rice is cooked by the heating process shown in FIG. During the heating process, the "pre-cooking step" and the "heating step" can be mainly cooked by the bottom coil 13 and the first side coil 14 can be energized as necessary. "Heating process" When the food 20 in the pot 12 boils,
The lid sensor 19 detects the boiling and moves to the “boiling step”. At this time, power is supplied to the first side coil 14 or the bottom coil 13 according to a predetermined menu. In the latter half of the "boiling process", the water in the cooking product 20 is not absorbed by the rice, so that the pot bottom temperature rises, and the bottom sensor 19 detects the temperature, and the "reheating process" / "steaming process" And proceed. After the detection of the cooking, the side coil 14 is mainly energized to finish the rice cooking. Furthermore, at this time, since the surface water after cooking is small, the generation of steam from the rice after the transition to the heat retention process can be suppressed, and the amount of dripping generated by the generation of steam decreases, so the whitening of the rice also decreases significantly It also improves the taste during warming.
【００１８】また、炊飯プロセス終了後は、保温プロセ
スに移行し、主に蓋コイル２１及び第２の側面コイル１
５を通電し、外気と接触している蒸気口２２及び鍋パッ
キン２３を加熱し、筐体内の温度を均一にし滴露の発生
を防ぎご飯の白化を防止する。After the rice cooking process is completed, the process proceeds to the heat retaining process, and mainly includes the lid coil 21 and the second side coil 1.
5 is heated to heat the steam port 22 and the pot packing 23 which are in contact with the outside air, to make the temperature in the housing uniform, to prevent the occurrence of dripping and to prevent the whitening of the rice.
【００１９】前記、内容で明らかなように、炊き上げ検
知以降、側面コイル１４を通電することにより、焦げを
抑え且つ調理物内の温度を９８℃以上に維持し調理物２
０のご飯のアルファ化を促進するするとともに、ご飯と
なった時に付着している表面水を飛ばしいわゆる「焼工
程」を実現しご飯のはりを向上させ食味の大幅な向上が
図られる。As is apparent from the above description, after the detection of the cooked food, the side coil 14 is energized to suppress the scorch and maintain the temperature of the cooked food at 98 ° C. or more to keep the cooked food 2
In addition to promoting the pregelatinization of rice, the so-called "baking process" is realized by removing surface water adhering to the rice, thereby improving the rice beam and greatly improving the taste.
【００２０】また、炊飯終了時点でご飯の表面水が少な
いことからご飯からの水蒸気も減りさらに、主に蓋コイ
ル２１及び第２の側面コイル１５を通電し、外気と接触
している蒸気口２２及び鍋パッキン２３を加熱し、筐体
内の温度を均一にし滴露の発生を防ぎご飯の白化を防止
し保温状態も改善した炊飯器を提供するものである。Further, since the surface water of the rice is small at the end of the rice cooking, the water vapor from the rice is also reduced. Further, the lid 22 and the second side coil 15 are mainly energized, and the steam port 22 is in contact with the outside air. In addition, the present invention provides a rice cooker in which the pot packing 23 is heated to make the temperature in the casing uniform, to prevent the occurrence of dripping, to prevent whitening of the rice, and to improve the heat retaining state.
【００２１】なお、本実施例において加熱源を誘導加熱
で行っているが、ヒーターでも同等の効果を得ることが
できる。In this embodiment, the heating source is induction heating, but the same effect can be obtained with a heater.
【００２２】[0022]
【発明の効果】以上のように、本発明によれば、食味を
大幅に向上させた、炊飯器を提供することができる。As described above, according to the present invention, it is possible to provide a rice cooker in which the taste is greatly improved.
【００２３】また、特に、第１の加熱手段または第２の
加熱手段の少なくとも１方は誘導加熱を行うための誘導
コイルにより構成することによりコンパクトな炊飯器を
提供することができる。In particular, a compact rice cooker can be provided by forming at least one of the first heating means and the second heating means with an induction coil for performing induction heating.
【００２４】さらに、第２の側面加熱手段は、鍋フラン
ジ近傍に設けることにより保温時の白化を削減し保温状
態を改善した炊飯器を提供することができる。Further, by providing the second side heating means in the vicinity of the pot flange, it is possible to provide a rice cooker in which whitening during heat retention is reduced and the heat retention state is improved.
【００２５】また、炊飯プロセス及び保温プロセスにお
いて、プロセスが進むにつれ主加熱が底加熱手段から準
じ第２の側面加熱手段に変化し調理物を加熱することに
より、炊飯及び保温時の食味の向上と省エネを両立した
炊飯器を提供できる。Further, in the rice cooking process and the heat retaining process, as the process proceeds, the main heating changes from the bottom heating device to the second side heating device to heat the food, thereby improving the taste during rice cooking and the heat retaining process. We can provide a rice cooker that is both energy-saving.
【図１】本発明の実施形態における電気炊飯器の破断縦
断面図FIG. 1 is a cutaway longitudinal sectional view of an electric rice cooker according to an embodiment of the present invention.
【図２】本発明の実施形態における電気炊飯器の炊飯プ
ロセス図FIG. 2 is a view of a rice cooking process of the electric rice cooker according to the embodiment of the present invention.
【図３】従来例における炊飯器の破断縦断面図FIG. 3 is a cutaway longitudinal sectional view of a rice cooker in a conventional example.
１０ ボディ １２ 鍋 １２Ａ 鍋フランジ １３ 底コイル（底加熱手段） １４ 第１の側面コイル（第１の側面加熱手段） １５ 第２の側面コイル（第２の側面加熱手段） DESCRIPTION OF SYMBOLS 10 Body 12 Pot 12A Pot flange 13 Bottom coil (bottom heating means) 14 1st side coil (1st side heating means) 15 2nd side coil (2nd side heating means)
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B055 AA03 BA35 BA54 BA61 CA71 DB02 DB14 DB22 GD03 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B055 AA03 BA35 BA54 BA61 CA71 DB02 DB14 DB22 GD03
Claims (5)
記鍋の底部または底側部を加熱する底加熱手段と鍋側部
を加熱する第１の側面加熱手段と、前記鍋側面上部を加
熱する第２の側面加熱手段を備え、前記加熱手段を制御
し炊飯せしめる炊飯プロセス及び保温プロセスを有し、
炊飯プロセスでは主に、底加熱手段及び第１の側面加熱
手段を主として加熱を行い、保温プロセスでは底加熱手
段及び第２の側面加熱手段を主として加熱を行う電気炊
飯器。1. A pot removably stored in a body, a bottom heating means for heating a bottom or a bottom side of the pot, a first side heating means for heating a pot side, and an upper portion of the pot side. It has a second side heating means for heating, and has a rice cooking process and a heat retaining process for controlling the heating means to cook rice,
An electric rice cooker that mainly heats the bottom heating means and the first side surface heating means in the rice cooking process, and mainly heats the bottom heating means and the second side surface heating means in the heat retaining process.
段の少なくともひとつは誘導加熱を行うための誘導コイ
ルにより構成した請求項１記載の電気炊飯器。2. The electric rice cooker according to claim 1, wherein at least one of the bottom heating means and the first and second side heating means comprises an induction coil for performing induction heating.
に設けた請求項１記載の電気炊飯器。3. The electric rice cooker according to claim 1, wherein the second side heating means is provided near a pot flange.
て、プロセスが進むにつれ主加熱が底加熱手段から順じ
第２の側面加熱手段に変化し調理物を加熱する請求項１
記載の電気炊飯器。4. In the rice cooking process and the heat retaining process, as the process proceeds, the main heating changes from the bottom heating means to the second side heating means to heat the food.
An electric rice cooker as described.
段は互いに独立して構成された請求項１記載の電気炊飯
器。5. The electric rice cooker according to claim 1, wherein the first side heating means and the second side heating means are formed independently of each other.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001104115A JP2002291617A (en) | 2001-04-03 | 2001-04-03 | Electric rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001104115A JP2002291617A (en) | 2001-04-03 | 2001-04-03 | Electric rice cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002291617A true JP2002291617A (en) | 2002-10-08 |
Family
ID=18957020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001104115A Pending JP2002291617A (en) | 2001-04-03 | 2001-04-03 | Electric rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002291617A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006247372A (en) * | 2005-02-14 | 2006-09-21 | Matsushita Electric Ind Co Ltd | Rice cooker |
| JP2008054860A (en) * | 2006-08-30 | 2008-03-13 | Tiger Vacuum Bottle Co Ltd | Electric rice cooker |
| JP2021186183A (en) * | 2020-05-28 | 2021-12-13 | 三菱電機株式会社 | Heating cooker and method for manufacturing heating cooker |
-
2001
- 2001-04-03 JP JP2001104115A patent/JP2002291617A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006247372A (en) * | 2005-02-14 | 2006-09-21 | Matsushita Electric Ind Co Ltd | Rice cooker |
| JP2008054860A (en) * | 2006-08-30 | 2008-03-13 | Tiger Vacuum Bottle Co Ltd | Electric rice cooker |
| JP2021186183A (en) * | 2020-05-28 | 2021-12-13 | 三菱電機株式会社 | Heating cooker and method for manufacturing heating cooker |
| JP7337029B2 (en) | 2020-05-28 | 2023-09-01 | 三菱電機株式会社 | Cooking device and method for manufacturing the cooking device |
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