JP2002330865A - Electric rice cooker - Google Patents
Electric rice cookerInfo
- Publication number
- JP2002330865A JP2002330865A JP2001139698A JP2001139698A JP2002330865A JP 2002330865 A JP2002330865 A JP 2002330865A JP 2001139698 A JP2001139698 A JP 2001139698A JP 2001139698 A JP2001139698 A JP 2001139698A JP 2002330865 A JP2002330865 A JP 2002330865A
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- Japan
- Prior art keywords
- rice
- heating means
- pot
- temperature
- coil
- 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。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。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. 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.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、前記炊
飯器では鍋中央下方部にベチヤが生じ食味を著しく低下
させるものであった。However, in the rice cooker described above, the rice cooker has a vetch on the lower center of the pot, thereby significantly reducing the taste.
【０００４】また、炊飯後、前記ご飯を撹拌すると、前
記ベチャ部がくずれ、正常に炊けたご飯の表面に付着す
る。その結果ご飯表面にベタツキが生じ、団子状になり
食味を著しく低下させるものであった。[0004] Further, when the rice is stirred after the rice is cooked, the becha portion is broken and adheres to the surface of the rice that has been cooked normally. As a result, stickiness occurred on the rice surface, and the rice became dumpling-like, and the taste was remarkably reduced.
【０００５】特に、品種が魚沼産こしひかりやササニシ
キ等の軟質米と呼ばれている品種や、取れたての新米等
は上記現象が発生しやすく、炊飯量を減らしたり、水加
減を少なくするなど特別の技術を用いて炊飯を行ってい
た。In particular, varieties whose varieties are called soft rice such as Uonuma Koshihikari and Sasanishiki, and freshly cultivated fresh rice are liable to cause the above-mentioned phenomena, such as reducing the amount of cooked rice or reducing water addition. They cooked rice using a special technique.
【０００６】また、加熱手段が下方部のみに集中した加
熱を行うため、鍋底面部に焦げが発生しやすくなるた
め、炊飯後期プロセスで必要な「焼き行程」が実現困難
になり、鍋側面部がびしょつく等、食味の低下が発生し
ていた。In addition, since the heating means heats only the lower portion of the pot, the bottom of the pot is apt to burn, so that the "baking process" required in the latter half of the rice cooking process becomes difficult to realize, and the side portion of the pot becomes difficult. Deterioration of taste, such as dripping, occurred.
【０００７】本発明は以上の事情に鑑みて、本発明は、
鍋中央下部のベチャ付を抑え食味を改善した炊飯器を提
供することを目的とする。[0007] In view of the above circumstances, the present invention provides:
An object of the present invention is to provide a rice cooker in which the taste is improved by suppressing the stickiness at the lower center of the pot.
【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、前記鍋の底面部を加熱する第1の加熱手段
と、前記第1の加熱手段の外側に位置し前記鍋の底側面
部を加熱する第２の加熱手段と、前記第1、第２の加熱
手段の通電を制御する制御手段とを備え、炊飯プロセス
初期には主に第２の加熱手段により通電したものであ
る。In order to solve the above-mentioned problems, the present invention comprises a first heating means for heating a bottom portion of the pot, and a bottom of the pot located outside the first heating means. A second heating means for heating the side portion; and a control means for controlling the energization of the first and second heating means, wherein the electric current is mainly supplied by the second heating means in the early stage of the rice cooking process. .
【０００９】[0009]
【発明の実施の形態】請求項１記載の発明は、ボディ
と、このボディに着脱自在に収納される鍋と、前記鍋の
底面部を加熱する第1の加熱手段と、前記第1の加熱手段
の外側に位置し前記鍋の底側面部を加熱する第２の加熱
手段と、前記第1,第２の加熱手段の通電を制御する制御
手段と、前記鍋の温度を検知する温度検知手段とを備
え、炊飯プロセス初期には主に第２の加熱手段により通
電することにより、炊飯初期プロセスに第２の底加熱手
段で加熱すると調理物中の水が鍋側部を通過する外対流
が促進され調理物上層部の温度が上昇する。この後第１
の加熱手段及び第２の加熱手段の両方を通電することに
より調理物上層部の温度が下層部よりも早く上昇するた
め調理物下方部の炊けすぎを防止できる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is characterized in that a body, a pot removably stored in the body, first heating means for heating a bottom portion of the pot, and the first heating means Second heating means located outside the means for heating the bottom side surface of the pan, control means for controlling the energization of the first and second heating means, and temperature detecting means for detecting the temperature of the pan By conducting electricity mainly by the second heating means in the early stage of the rice cooking process, when convection is heated by the second bottom heating means in the rice cooking initial process, external convection in which water in the food passes through the pot side portion is generated. It is accelerated and the temperature of the upper layer of the food increases. After this the first
When both the heating means and the second heating means are energized, the temperature of the upper portion of the food rises faster than that of the lower portion, so that overheating of the lower portion of the food can be prevented.
【００１０】請求項２記載の発明は、鍋の温度を検知す
る温度検知手段を備え炊飯開始後、温度検知装置の温度
が所定値になるまで、主に第２の加熱手段より通電する
ことにより炊飯量及び加水量が変わっても温度検知装置
によりフィードバックされるため炊飯性能がより安定す
るものである。[0010] The invention according to claim 2 is provided with a temperature detecting means for detecting the temperature of the pan, and after starting the rice cooking, the current is mainly supplied from the second heating means until the temperature of the temperature detecting device reaches a predetermined value. Even if the amount of cooked rice and the amount of water change, the temperature is fed back by the temperature detection device, so that the rice cooking performance is more stable.
【００１１】請求項３記載の発明は、炊飯開始後、所定
時間主に第２の加熱手段を通電することにより、あらか
じめ炊飯量がわかっている場合は炊飯がより安定する。According to the third aspect of the present invention, rice cooking is more stable when the amount of rice cooking is known in advance by mainly energizing the second heating means for a predetermined time after rice cooking is started.
【００１２】請求項４記載の発明は、炊飯する米品種に
より、主に第２の加熱手段を通電する通電量を可変する
ことにより、第２の加熱手段の通電時間をコントロール
することにより調理物上層部と下層部の温度差をコント
ロールできる。すなわち、第２の加熱手段の通電時間を
長くすればするほど調理物上層部と下層部の温度差が広
がるものである。この温度差を利用すると、例えば軟質
米は少ない熱量でご飯のα化が促進されやすいが炊きす
ぎるとベチャになりやすい。一方硬質米は多少炊きすぎ
てもベチャにはなりにくいが、多量の熱量で加熱しない
とα化が促進され難い特徴をもつ。従って軟質米では第
２の加熱手段の通電時間を長くすることにより、下層部
のベチャを抑え、硬質米では第２の加熱手段の通電時間
を短くすることにより下層部の加熱量を増やしα化を促
進させることにより炊きむらを抑えたご飯が簡単に炊け
る。[0012] The invention according to claim 4 is to cook the food by controlling the energizing time of the second heating means, mainly by varying the amount of energization to energize the second heating means depending on the rice variety to cook. The temperature difference between the upper and lower layers can be controlled. That is, the longer the energization time of the second heating means, the wider the temperature difference between the upper and lower layers of the cooked food. If this temperature difference is used, for example, soft rice easily promotes the pregelatinization of rice with a small amount of heat, but if cooked too much, it tends to be sticky. Hard rice, on the other hand, is less likely to become stingy when cooked too much, but has the characteristic that if it is not heated with a large amount of heat, α-formation is not easily promoted. Therefore, in soft rice, the energization time of the second heating means is lengthened to suppress the lower layer betting, and in hardened rice, the energization time of the second heating means is shortened to increase the amount of heating in the lower part and increase the value of α. By promoting rice, you can easily cook rice with reduced cooking unevenness.
【００１３】請求項５記載の発明は、新米及び古米にお
いても請求項４記載の発明と同様な効果を得る事ができ
る。According to the invention of claim 5, the same effects as those of the invention of claim 4 can be obtained for new rice and old rice.
【００１４】[0014]
【実施例】以下、本発明の一実施例を図１〜３により説
明する。図において、１０は上面が開口するボディであ
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の底部に対向
する部分には第１の加熱手段である内コイル１３が配設
されている。また、前記コイルベース１１の鍋１２の底
側部に対向する部分に、第２加熱手段である外コイル１
４が配設されている。１５は第３の手段である側面コイ
ルが、鍋１２の側面に対向して設けられている。１６は
内コイル１３及び外コイル１４、側面コイル１５に各々
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、鍋の温度を検知検知する温度検出手段であ
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
外蓋でこの外蓋１７の上部には沸騰検知手段である蓋セ
ンサー１８が設けられ調理物１９から発生する蒸気温度
を検知して沸騰を検知する。また、本実施例の基米の質
量は７ｋｇ、内コイル１３と外コイル１４の入力は６．
５ｋｗ、側面コイルの入力は２ｋｗである。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to FIGS. In the figure, reference numeral 10 denotes a body having an open top surface, reference numeral 11 denotes a coil base formed of a nonmetallic material into a bottomed cylindrical shape, and reference numeral 12 denotes a pan, which is detachably attached to the body 10. An inner coil 13, which is a first heating means, is disposed at a portion of the coil base 11 facing the bottom of the pot 12. Further, a portion of the coil base 11 facing the bottom of the pot 12 is provided with an outer coil 1 serving as a second heating means.
4 are provided. Reference numeral 15 denotes a third means, in which a side coil is provided to face the side surface of the pan 12. Reference numeral 16 denotes a circuit board for supplying a current for generating an alternating magnetic field to the inner coil 13, the outer coil 14, and the side coil 15. Reference numeral 17 denotes a bottom sensor which is a temperature detecting means for detecting and detecting the temperature of the pan, which is provided on the coil base and abuts on the center of the pan bottom of the pan 12 to detect the temperature of the pan 12. Reference numeral 17 denotes an outer lid, and a lid sensor 18 serving as a boiling detecting means is provided on an upper portion of the outer lid 17, and detects boiling by detecting the temperature of steam generated from the food 19. The mass of the base rice of this embodiment is 7 kg, and the input of the inner coil 13 and the outer coil 14 is 6.
5 kw, input of side coil is 2 kw.
【００１５】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から外コイル１４及び側面コイル１５
に電流を流すと外コイル１４及び側面コイル１５は交番
磁界を発生し鍋１２が加熱して調理物２０の温度が上昇
する。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、「炊き上げ１」を主に外コイ
ル１４にて炊飯し必要に応じ第1の側面コイル１５を通
電させる。The operation of the above configuration will be described below. A cooked product 19 such as rice water is put into the pan 12, and the outer coil 14 and the side coil 15 are transferred from the circuit board 16 for operating the rice cooker.
When an electric current is applied to the pan, the outer coil 14 and the side coil 15 generate an alternating magnetic field, the pot 12 is heated, and the temperature of the food 20 rises. Rice cooking starts and is cooked by the heating process shown in FIG. During the heating process, “cooked 1” is cooked mainly by the outer coil 14 and the first side coil 15 is energized as necessary.
【００１６】炊飯の炊き上げプロセス時、調理物の温度
を均一に上昇させる沸騰に達すると調理物である米は水
を吸収し調理物上層部は比較的早く米の周りの水が無く
なり炊きが少なくなり、調理物下方は最後まで米の周り
に水が存在するため炊けすぎた状態となり、ベチャにな
りやすいものであった。[0016] During the cooking process of rice, when the temperature of the food reaches a boiling point that uniformly raises the temperature of the food, the cooked rice absorbs water, and the upper layer of the food loses water around the rice relatively quickly, so that the rice is cooked. There was less water, and the bottom of the food was overcooked due to the presence of water around the rice until the end, and it was easy to get stuck.
【００１７】従って、炊飯初期プロセスである「炊き上
げ１」で外コイル１４及び内コイル１５を通電し加熱す
ると調理物１９中の水は、鍋側部を通過する外対流とな
り調理物１９上層部の温度が上昇する。この後「炊き上
げ２」で内コイル１３及び外コイル１４の両方を通電す
ることにより調理物上層部の温度がすでに下層部よりも
早く上昇しているため調理物１９下方部の炊けすぎを防
止できる。また「炊き上げ１」の時間をコントロールす
ることにより調理物上層部と下層部の温度差をコントロ
ールできる。すなわち、「炊き上げ１」の通電時間を長
くすればするほど調理物上層部と下層部の温度差が広が
るものである。Therefore, when the outer coil 14 and the inner coil 15 are energized and heated in the “cooking 1”, which is an initial rice cooking process, the water in the food 19 becomes an external convection passing through the pot side and becomes the upper layer of the food 19. Temperature rises. After that, by energizing both the inner coil 13 and the outer coil 14 in the “cooking 2”, the temperature of the upper portion of the food has already risen faster than that of the lower portion, thereby preventing overheating of the lower portion of the food 19. it can. Further, by controlling the time of "cooking 1", the temperature difference between the upper and lower layers of the cooked food can be controlled. In other words, the longer the energizing time of "cooking 1", the greater the temperature difference between the upper and lower layers of the food.
【００１８】図３は、「炊き上げ１」の時間を可変させ
た時の調理物の温度を示したグラフである。図中ａは調
理物１９の下層部の温度、ｂは同中層部の温度、ｃは同
中層部の温度を示す。「炊き上げ１」の時間で、（Ａ）
は「炊き上げ１」の時間が０、（Ｂ）は「炊き上げ１」
の時間が標準、（Ｃ）「炊き上げ１」の時間が長い場合
を示す。図より明らかなように「炊き上げ１」の時間が
長くなればなるほど、下層部の温度ａと上層部の温度ｃ
の差が広がっている。発明者らの実験によれば、（Ａ）
でのご飯は、下層部にべちゃつきが生じ食味を悪化させ
ていた。また（Ｃ）でのご飯は下層部が煮足りなくなり
ボロボロとした食感となった。（Ｂ）のご飯は、ご飯の
上下むらがほとんど無く食味も良好であった。FIG. 3 is a graph showing the temperature of the food when the time of "cooking 1" is varied. In the figure, a indicates the temperature of the lower part of the food 19, b indicates the temperature of the middle part, and c indicates the temperature of the middle part. (A)
Is "Cooking 1" time is 0, (B) is "Cooking 1"
(C) shows a case where the time of “Cooking 1” is long. As is clear from the figure, the longer the time of “cooking 1”, the lower the temperature a of the lower layer and the temperature c of the upper layer.
The difference is widening. According to the experiments of the inventors, (A)
In the rice, the lower layer became sticky and the taste was worse. In addition, the rice in (C) had a lower layer that was not boiled enough and had a rough texture. The rice of (B) had almost no unevenness in the top and bottom of the rice and had good taste.
【００１９】上記実験からも、「炊き上げ１」の時間を
最適にすることにより、ご飯の食味を向上させることが
できる。From the above experiments, it is also possible to improve the taste of rice by optimizing the time of “cooking 1”.
【００２０】また、この温度差を利用すると、例えば新
米は少ない熱量でご飯のα化が促進されやすいが炊きす
ぎるとベチャになりやすい。一方古米は多少炊きすぎて
もベチャにはなりにくいが、多量の熱量で加熱しないと
α化が促進され難い特徴をもつ。従って新米では第２の
加熱手段の通電時間を長くすることにより、下層部のベ
チャを抑え、古米では第２の加熱手段の通電時間を短く
することにより下層部の加熱量を増やしα化を促進させ
る。同様に米の品種によっても前記と同様な効果を得る
事ができる。Further, if this temperature difference is used, for example, in the case of new rice, the pregelatinization of rice is easily promoted with a small amount of heat, but if the rice is cooked too much, it is likely to be sticky. Old rice, on the other hand, is less likely to become stingy when cooked too much, but has the characteristic that if it is not heated with a large amount of heat, it will be difficult to promote the pregelatinization. Therefore, in new rice, the energization time of the second heating means is lengthened to suppress the lower layer betting, and in old rice, the energization time of the second heating means is shortened to increase the amount of heating in the lower layer and promote the pregelatinization. Let it. Similarly, the same effect can be obtained depending on the rice variety.
【００２１】また、「炊き上げ１」の工程で外コイル１
４と側面コイル１５を同時に通電する場合と外コイル１
４のみを通電する場合の炊飯状態の結果はほぼ同程度で
あるが、外コイル１４と側面コイル１５を同時に通電し
た方が調理物１９の上下むらがより早く拡大するため、
短時間で同様の効果を得ることができる。Also, in the step of "cooking 1", the outer coil 1
4 and the side coil 15 are energized simultaneously and the outer coil 1
Although the result of the cooked rice state when only 4 is energized is almost the same, since the case where the outer coil 14 and the side coil 15 are energized at the same time expands the unevenness of the food 19 more quickly,
Similar effects can be obtained in a short time.
【００２２】なお、本実施例の「炊き上げ１」の時間
は、あらかじめプログラムにより設定している。これ
は、本実施例のように炊飯システムに組み込まれる炊飯
器の場合は、あらかじめ炊飯量及び加水量をあらかじめ
設定するため時間で設定したほうが炊飯性能が安定す
る。しかし、家庭用の炊飯器のように炊飯量があらかじ
め設定できない場合、底センサー１７の温度が所定値に
なるまで通電する方がより炊飯性能が安定する。前記の
ように、炊飯器の使用条件に合わせて、炊飯が安定する
方を選択すればよい。The time of "cooking 1" in the present embodiment is set in advance by a program. This is because, in the case of a rice cooker incorporated in a rice cooking system as in the present embodiment, rice cooking performance is more stable when the rice cooking amount and the water addition amount are set in advance to set the time. However, when the amount of cooked rice cannot be set in advance as in a domestic rice cooker, rice cooker performance is more stabilized by energizing until the temperature of the bottom sensor 17 reaches a predetermined value. As described above, it is only necessary to select one in which rice cooking is stable in accordance with the use conditions of the rice cooker.
【００２３】炊飯プロセス中期である「炊き上げ２」に
おいては、調理物１９内の温度を均一且つ素早く上げる
ことが必要となる。従ってこの工程では、内コイル１３
及び外コイル１４の両方通電して最大電力で通電する。
この時側面コイル１５も通電すると沸騰時間の短縮が図
れるが側面コイル１５は調理物１９の上方のみ加熱する
ため炊きむらが増加するものになった。従って、側面コ
イル１５は非通電のほうがでご飯の出来が良好となるた
め内コイル１３及び外コイル１４が両方通電された場合
側面コイル１５を強制的にＯＦＦとした。この場合、本
実施例の最大入力は１３ｋｗとなり全ての加熱コイルを
通電した場合の１５ｋｗと比べ電源容量を削減できる。In the second stage of the rice cooking process, it is necessary to raise the temperature inside the food 19 uniformly and quickly. Therefore, in this step, the inner coil 13
And both the outer coil 14 and the outer coil 14 are energized at the maximum power.
At this time, when the side coil 15 is also energized, the boiling time can be shortened, but the side coil 15 heats only the upper part of the food 19, so that the unevenness of cooking increases. Therefore, when the side coil 15 is not energized and the rice is made better, the side coil 15 is forcibly turned off when both the inner coil 13 and the outer coil 14 are energized. In this case, the maximum input of the present embodiment is 13 kW, and the power supply capacity can be reduced as compared with 15 kW when all the heating coils are energized.
【００２４】次に、炊飯プロセス後期である「追い炊き
１」及び「追い炊き２」だが、炊飯プロセス中期である
「炊き上げ２」では、内コイル１３と外コイルが対向す
る面が他の部分より多く加熱されるため、この近傍の鍋
と接触した調理物１９が多く加熱されため、この鍋表面
に当接した調理物１９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、前記内コイル１３及び外コ
イル１４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。この時さらに内コイル１３及び外コイル１４
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
側面コイル１５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。前記のように加熱を継続す
ることにより、鍋１２の側面部を１００℃以上に保つこ
とができるため鍋１２の側面に生ずる白化を抑えること
ができるとともに調理物１９であるご飯内の温度が１０
０℃より高いレベルで維持することができるため、十分
なα化が可能となり、さら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。Next, in the second stage of the rice cooking process, "additional cooking 1" and "additional cooking 2", in the second stage of the rice cooking process, "cooking 2", the surface where the inner coil 13 and the outer coil face each other is different. Because the food 19 is heated more, the food 19 in contact with the pot in the vicinity is heated more, and the cooked rice 19 in contact with the surface of the pot receives much heat, and the starch granules elute, The surface area of the pot that contacts the inner coil 13 and the outer coil 14 with the surface of the pot is increased. At this time, the inner coil 13 and the outer coil 14
If the heating is continued in step (2), since the adhesion area between the starch granules and the pot surface is large, the heat flow to the starch granules increases, and the starch flow is colored and burns. Here, by using the side coil 15 to which the starch granules are not attached, concentrated heating to the starch is reduced, so that the heating can be continued without worrying about the occurrence of burning. By continuing the heating as described above, the side portion of the pot 12 can be maintained at 100 ° C. or higher, so that the whitening that occurs on the side surface of the pot 12 can be suppressed, and the temperature of the rice, which is the food 19, is 10 ° C.
Since it can be maintained at a level higher than 0 ° C., sufficient α can be obtained, and surface water existing on the rice surface
(Free water) can also be removed, and a rice cooker with improved beam and sweetness can be provided.
【００２５】前記内容で明らかなように、炊飯プロセス
後期で、側面コイル１５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１９
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 clear from the above description, the energization of the side coil 15 in the later stage of the rice cooking process suppresses scorching and maintains the temperature in the food at 98 ° C. or higher, and the food 19
In addition to promoting the pre-gelatinization of rice, the surface water adhering to the rice when it is turned off is skipped, realizing a so-called "baking process", improving the rice beam and greatly improving the taste.
【００２６】[0026]
【発明の効果】以上のように、請求項１記載の発明によ
れば、より鍋中央部のベチャつきを抑え食味を大幅に向
上させた、炊飯器を提供することができる。As described above, according to the first aspect of the present invention, it is possible to provide a rice cooker in which the center of the pot is less stingy and the taste is greatly improved.
【００２７】また、請求項２記載の発明によれば、炊飯
量が変わっても炊飯性能の安定した炊飯器を提供するこ
とができる。According to the second aspect of the present invention, it is possible to provide a rice cooker having stable rice cooking performance even when the amount of cooked rice changes.
【００２８】また、請求項３記載の発明によれば、炊飯
量があらかじめ判っている時の炊飯性能を安定させた炊
飯器を提供することができる。According to the third aspect of the present invention, it is possible to provide a rice cooker in which the rice cooking performance is stabilized when the amount of cooked rice is known in advance.
【００２９】また、請求項４、５記載の発明によれば、
米の新米・古米及び米質の差があっても特別な技術が必
要なしに簡単に炊飯できる炊飯器を提供することができ
る。According to the fourth and fifth aspects of the present invention,
It is possible to provide a rice cooker that can easily cook rice without a special technique even if there is a difference in quality between new rice, old rice and rice.
【図１】本発明の実施例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】同、電気炊飯器の炊飯プロセス図FIG. 2 is a rice cooking process diagram of the electric rice cooker.
【図３】同、電気炊飯器の温度上昇を示した図FIG. 3 is a diagram showing a rise in temperature of the electric rice cooker.
【図４】従来例における炊飯器の破断縦断面図FIG. 4 is a cutaway longitudinal sectional view of a rice cooker in a conventional example.
１０ ボディ １２ 鍋 １３ 内コイル（第１の加熱手段） １４ 外コイル（第２の加熱手段） １５ 側面コイル（第３の加熱手段） １７ 底センサー（温度検知手段） １８ 蓋センサー（沸騰検知手段） DESCRIPTION OF SYMBOLS 10 Body 12 Pot 13 Inner coil (1st heating means) 14 Outer coil (2nd heating means) 15 Side coil (3rd heating means) 17 Bottom sensor (temperature detecting means) 18 Lid sensor (boiling detecting means)
フロントページの続き (72)発明者 小松 順一 奈良県大和郡山市今国府町６−３ 株式会 社中西製作所奈良工場内 Ｆターム(参考） 4B055 AA03 BA63 CA04 CC18 CD02 DA02 DA03 DB14 GA07 GB03 GB08 GC05 GD05 Continued on the front page (72) Inventor Junichi Komatsu 6-3 Imakufu-cho, Yamatokoriyama-shi, Nara Prefecture F-term in Nara Factory, Nakanishi Works 4B055 AA03 BA63 CA04 CC18 CD02 DA02 DA03 DB14 GA07 GB03 GB08 GC05 GD05
Claims (5)
される鍋と、前記鍋の底面部を加熱する第１の加熱手段
と、前記第１の加熱手段の外側に位置し前記鍋の底側面
部を加熱する第２の加熱手段と、前記第１および第２の
加熱手段の通電を制御する制御手段とを備え、炊飯プロ
セス初期には主に第２の加熱手段により通電してなる電
気炊飯器。1. A body, a pot removably housed in the body, first heating means for heating a bottom portion of the pot, and a bottom of the pot located outside the first heating means. A second heating means for heating the side surface portion; and a control means for controlling the energization of the first and second heating means, wherein electricity is mainly supplied by the second heating means at the beginning of the rice cooking process. rice cooker.
炊飯開始後、温度検知装置の温度が所定値になるまで、
主に第２の加熱手段より通電してなる請求項１に記載の
電気炊飯器。2. After the rice cooking is started, a temperature detecting means for detecting the temperature of the pot is provided until the temperature of the temperature detecting device reaches a predetermined value.
2. The electric rice cooker according to claim 1, wherein electricity is supplied mainly from the second heating means.
段を通電してなる請求項１に記載の電気炊飯器。3. The electric rice cooker according to claim 1, wherein the second heating means is mainly energized for a predetermined time after the start of rice cooking.
手段を通電する通電量を可変してなる請求項２または３
に記載の電気炊飯器。4. The amount of electricity to be supplied mainly to the second heating means is varied depending on the type of rice to be cooked.
An electric rice cooker according to claim 1.
過日数等の米質により、主に第２の加熱手段を通電する
通電量を可変してなる請求項２または３に記載の電気炊
飯器。5. The electric rice cooker according to claim 2, wherein the amount of electricity to be supplied to the second heating means is mainly varied depending on the quality of the rice, such as new rice and old rice, rice polishing conditions, and the number of days elapsed before rice polishing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001139698A JP4391039B2 (en) | 2001-05-10 | 2001-05-10 | Electric rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001139698A JP4391039B2 (en) | 2001-05-10 | 2001-05-10 | Electric rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002330865A true JP2002330865A (en) | 2002-11-19 |
| JP4391039B2 JP4391039B2 (en) | 2009-12-24 |
Family
ID=18986431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001139698A Expired - Lifetime JP4391039B2 (en) | 2001-05-10 | 2001-05-10 | Electric rice cooker |
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| Country | Link |
|---|---|
| JP (1) | JP4391039B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124332A (en) * | 2016-11-30 | 2018-06-05 | 佛山市顺德区美的电热电器制造有限公司 | Coil panel component and electromagnetic cooking appliance |
-
2001
- 2001-05-10 JP JP2001139698A patent/JP4391039B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124332A (en) * | 2016-11-30 | 2018-06-05 | 佛山市顺德区美的电热电器制造有限公司 | Coil panel component and electromagnetic cooking appliance |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4391039B2 (en) | 2009-12-24 |
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