JP2004065630A

JP2004065630A - Rice cooker

Info

Publication number: JP2004065630A
Application number: JP2002229763A
Authority: JP
Inventors: Nobuko Ichiki; 市来　暢子; Yumiko Hirata; 平田　由美子; Toshiyuki Kosaka; 小坂　俊幸; Makoto Katakasu; 片粕　誠; Reainchipayasakuru Jarapatto; ジャラパット　レアインチパヤサクル
Original assignee: Matsushita Electric Industrial Co Ltd; Matsushita Home Appliance Thailand Co Ltd
Current assignee: Panasonic Holdings Corp; Matsushita Home Appliance Thailand Co Ltd
Priority date: 2002-08-07
Filing date: 2002-08-07
Publication date: 2004-03-04
Anticipated expiration: 2022-08-07
Also published as: CN1480089A; KR100773648B1; KR20060114306A; KR100669598B1; KR20060114305A; JP4040385B2; CN100484447C; HK1061632A1; KR20040014310A; MY133321A

Abstract

<P>PROBLEM TO BE SOLVED: To easily bake a full-scale cake as well as cook rice by an electric rice cooker. <P>SOLUTION: The rice cooker comprises a pot 2 stored inside a body for storing a heated material, a bottom heating means 4 for heating the pot, a pot sensor 7 for detecting the temperature of the pot and controlling the bottom heating means, a lid heating means 5 mounted inside the lid, an operation part 6 mounted on the body with a button at least for starting a rice cooking course and a cake baking course, and a control means for driving/controlling the bottom heating means and the lid heating means. In the rice cooker, a first set temperature is predetermined in the cake baking course, and a second set temperature is predetermined to be increased by the remaining heat after the heating by the bottom heating means is temporarily suspended when the temperature of the heated material reaches the first set temperature. As a result, rice can be cooked and a cake can be baked as well in the body 1 with the operation of one button. In addition, the overshoot of the temperature rise of the bottom of the pot is inhibited, and therefore, the cake can be easily baked and excessive burning or drying of the lower layer of the cake can be prevented. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、ケーキを焼けるようにした炊飯器に関するものである。
【０００２】
【従来の技術】
近年まで炊飯器は炊飯のみを行うものであり、ケーキを焼く場合にはオーブンを用いるのが一般になっている。
【０００３】
【発明が解決しようとする課題】
しかしながら一方で、特に子供のいる家庭では親子のコミュニケーションを図る手段のひとつとして母子が共同でケーキを作る機会が多いのが現状である。この場合、前述の様に炊飯を行う場合には炊飯器を用い、ケーキを焼く場合にはオーブンを用いることから準備と手間を要するという課題を有していた。
【０００４】
本発明は、前記従来の課題を解決するもので、基本的には炊飯器であって釦１つの操作でケーキも焼くことができ、且つ、生地の分量の異なるケーキをこげや乾燥や生焼けを防いで焼き上げることを目的とする。
【０００５】
【課題を解決するための手段】
前記従来の課題を解決するために、本発明の炊飯器は、炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備え、前記ケーキコースにおいて予め定める第１の設定温度と、前記被加熱物を収容した前記鍋の温度が前記第１の設定温度に到達した際に前記底加熱手段による加熱を一時停止して余熱で上昇して達する第２の設定温度を設けたものである。
【０００６】
【発明の実施の形態】
請求項１に記載の発明は、炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備え、前記操作部の各釦を操作することにより各コースを実行するものであって、前記ケーキコースにおいて予め定める第１の設定温度と、前記被加熱物を収容した前記鍋の温度が前記第１の設定温度に到達した際に前記底加熱手段による加熱を一時停止して余熱で上昇して達する第２の設定温度を設けることにより、前記鍋底の昇温の過剰なオーバーシュートを抑えることとなり、簡便にケーキを焼くことができケーキ下層の過剰なこげや乾燥を防ぐことができる。
【０００７】
請求項２に記載の発明は、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定め、前記蓋センサで検知される前記蓋の温度を、予め第３の設定温度として備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第２の設定温度と第３の設定温度により前記底加熱手段及び蓋加熱手段を制御加熱する焼き上げ工程とを有する加熱調理方法により、焼き上げ工程において、鍋及び蓋の２つのセンサによる温度検知で前記底加熱手段と前記蓋加熱手段を加熱制御し、双方温度でケーキ下層とケーキ表層の焼き加減を調整することとなり、過剰なこげや乾燥あるいは生焼けを防ぐことができる。
【０００８】
請求項３に記載の発明は、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定めて備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第２の設定温度と予め前記蓋加熱手段に定める加熱時間で制御加熱する焼き上げ工程とを有する加熱調理方法により、焼き上げ工程において、鍋センサによる温度検知と前記蓋加熱手段の加熱時間制御により、ケーキ下層と表層の焼き加減を調整することとなり、鍋センサのみの簡便な構成で過剰なこげや乾燥あるいは生焼けを防ぎ効率的にケーキを焼き上げることができる。
【０００９】
請求項４に記載の発明は、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定めて備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第１の設定温度から第２の設定温度に達するまでの余熱加熱工程の所要時間を計時し、この計時した時間に基づいて鍋内の被加熱物の量を判別する判別手段を備え、前記判別手段によって判別された被加熱物の量に基づいて出力を調整し前記底加熱手段と前記蓋加熱手段で予め定める最適時間で加熱する焼き上げ工程とを有する加熱調理方法により、余熱加熱工程時間の計時によるケーキ生地の量を判別し、焼き上げ工程における前記底加熱手段と前記蓋加熱手段への通電出力を調整することにより、色々な生地量のケーキについて過剰なこげや乾燥あるいは生焼けを防ぎ焼き上げることができる。
【００１０】
【実施例】
以下、本発明の実施例について図面を参照しながら説明する。
【００１１】
（実施例１）
図１は、本発明の第１の実施例における炊飯器の「ケーキコース（１）」の特性図であり、温度検知素子である鍋センサ７の検知温度の変化及び、温度と時間の関係を示すものである。図２は本実施例における炊飯器の断面図を示したものである。炊飯器本体１と、被加熱物を収容して前記本体１に収納される鍋２と、前記本体１の上面開口部を覆う蓋３と、前記鍋２の外底面部に当接して前記鍋２を加熱する底加熱手段４と、前記蓋３内に設けて前記鍋２を加熱する蓋加熱手段５と、前記本体１に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部６と、前記鍋２の外底中央部に当接し、前記鍋２底の温度を検知する鍋センサ７と、前記蓋３内に設け前記鍋２内の環境温度を検知する蓋センサ８によって構成している。
【００１２】
以上のように構成された炊飯器において、図１のケーキコースで調理を行う動作、作用を説明する。まず前記鍋２にケーキ生地を収容した状態で、図２に示すように戴置する。そして操作部６からケーキコースを選択入力すると調理がスタートする。最初に待機工程を経た後、まず加熱工程が行われる。加熱工程とは、調理スタートに続き任意の待機工程時間を経た後、底加熱手段４及び蓋加熱手段５による鍋１の加熱スタートから鍋センサ７の検知温度が予め定める第１の設定温度Ｔ１になるまで底加熱手段４と蓋加熱手段５を通電する工程をいう。
【００１３】
次に余熱加熱工程が行われる。余熱加熱工程とは、前述の加熱工程において鍋センサ７の検知温度が予め定める第１の設定温度Ｔ１に達してから鍋センサ７がその温度より高くケーキを焼き上げるのに適した第２の設定温度Ｔ２を検知するまでの工程をいう。但しこの際底加熱手段４による鍋１の加熱は停止し余熱での昇温を行う。今回、Ｔ１には１１５℃、Ｔ２には１２５℃を設定する。
【００１４】
次に焼き上げ工程が行われる。この焼き上げ工程では、予め設定した最適な工程時間において底加熱手段４及び蓋加熱手段５による鍋１の加熱を行う。今回工程時間は４０分を設定する。
【００１５】
以上のように本実施例によれば、図１のケーキコースにおいて、予め定める第１の設定温度Ｔ１と、ケーキ生地の温度がＴ１に到達した際に底加熱手段４による加熱を一時停止して余熱で上昇する第２の設定温度Ｔ２を設けることにより、鍋底の昇温の過剰なオーバーシュートを抑えることとなり、簡便にケーキを焼きケーキ下層の過剰なこげも防ぐことができ、この底加熱手段４と蓋加熱手段５による上下からの加熱で、より本格的なケーキの焼き上がりも実現することができる。なお、本実施例ではＴ１＝１１５℃、Ｔ２＝１２５℃を設定したが、Ｔ２はＴ１から余熱で上昇する温度であり、底加熱手段の加熱設定で適宜変更できることは言うまでもない。
【００１６】
（実施例２）
図３は本発明の第２の実施例における炊飯器の「ケーキコース（２）」の特性図であり、温度検知素子である鍋センサ７と蓋センサ８の検知温度の変化及び温度と時間の関係を示すものである。炊飯器の構成は実施例１で示したとおりである。
【００１７】
以上のように構成された炊飯器において、図３のケーキコースで調理を行う動作、作用を説明する。なお余熱加熱工程までは実施例１と同様であり、説明を省略する。この第２の実施例ケーキコースにおける焼き上げ工程では、予め鍋センサ７にはケーキを焼き上げるのに適した第２の設定温度Ｔ２を、蓋センサ８にはケーキ表層への加熱を補足する第３の設定温度Ｔ３を設定し、それぞれの底加熱手段４及び蓋加熱手段５の制御加熱が行われる。工程時間は実施例１同様予め最適時間を設定し、今回は４０分を設定する。
【００１８】
以上のように、本実施例によれば、図３のケーキコースにおいて、予め底加熱手段に定める第１の設定温度に達するまで一定出力で鍋内の被加熱物を加熱する加熱工程と、前記被加熱物を前記第１の設定温度から予め前記底加熱手段に定める第２の設定温度に達するまで前記底加熱手段による加熱を一時停止した余熱で加熱する余熱加熱工程と、前記被加熱物を予め前記底加熱手段に定める前記第２の設定温度と蓋加熱手段に定める第３の設定温度で制御加熱する焼き上げ工程とを有する加熱調理方法により、焼き上げ工程において、鍋及び蓋の２つのセンサによる温度検知で前記第２の設定温度を定めた前記底加熱手段と前記第３の設定温度を定めた前記蓋加熱手段を加熱制御し、双方温度でケーキ下層とケーキ表層の焼き加減を調整することとなり、過剰なこげや乾燥あるいは生焼けを防ぐことができる。なお、Ｔ３は１４５±５℃を設定することが望ましいと判断する。
【００１９】
（実施例３）
図４は本発明の第３の実施例における炊飯器の「ケーキコース（３）」の特性図であり、温度検知素子である鍋センサ７の検知温度の変化及び時間による加熱制御とケーキ表層温度との関係を示すものである。炊飯器の構成は実施例１の説明と同様であり、省略する。
【００２０】
以上のように構成された炊飯器において、図４のケーキコースで調理を行う動作、作用を説明する。なお余熱加熱工程までは実施例１とまったく同様である。
【００２１】
このケーキコースにおける焼き上げ工程では、予め底加熱手段４には実施例２同様ケーキを焼き上げるのに適した第２の設定温度Ｔ２を定め鍋センサ７による制御通電がなされ鍋１への温度による制御加熱が行われて、蓋加熱手段５にはケーキ表層への加熱を補足するのに適した時間である加熱時間Ｍ１を定め鍋１への時間による制御加熱が行われる。今回加熱時間Ｍ１は２０分を設定する。工程時間は実施例１同様予め最適時間を設定し、今回は４０分を設定する。
【００２２】
以上のように、本実施例によれば、図４のケーキコースにおいて、予め底加熱手段に定める第１の設定温度に達するまで一定出力で鍋内の被加熱物を加熱する加熱工程と、前記被加熱物を前記第１の設定温度から予め前記底加熱手段に定める第２の設定温度に達するまで前記底加熱手段による加熱を一時停止した余熱で加熱する余熱加熱工程と、前記被加熱物を予め前記底加熱手段に定める前記第２の設定温度と予め前記蓋加熱手段に定める加熱時間で制御加熱する焼き上げ工程とを有する加熱調理方法により、焼き上げ工程において、鍋センサによる温度検知で前記第２の設定温度を定めた前記底加熱手段と予め加熱時間を定めた前記蓋加熱手段を加熱制御し、それぞれ温度と時間でケーキ下層と表層の焼き加減を調整することとなり、鍋センサのみの簡便な機構構成で過剰なこげや乾燥あるいは生焼けを防ぎ効率的にケーキを焼き上げることができる。
【００２３】
（実施例４）
図５は本発明の第４の実施例における炊飯器の「ケーキコース（４）」の特性図であり、温度検知素子である鍋センサ７の検知温度の変化及び時間による加熱制御とケーキ表層温度との関係を示すものである。炊飯器の構成は実施例１の説明と同様であり、省略する。
【００２４】
以上のように構成された炊飯器において、図４のケーキコースで調理を行う動作、作用を説明する。なお加熱工程までは実施例１と同様である。このケーキコースにおける余熱加熱工程では、ケーキ生地が第１の設定温度Ｔ１から予め底加熱手段４に定める第２の設定温度Ｔ２に到達するまで底加熱手段４による加熱を一時停止した余熱で加熱するあいだ工程所要時間を計時する。この計時した時間に基づき鍋１内のケーキ生地の量を判別する。この判別されたケーキ生地の量に基づいて焼き上げ工程では底加熱手段４と蓋加熱手段５の出力が調整されて鍋１の加熱を行う。焼き上げ工程時間は実施例１同様予め最適時間を設定し、今回は４０分を設定する。
【００２５】
以上のように本実施例によれば、図５のケーキコースにおいて、予め底加熱手段に定める第１の設定温度に達するまで一定出力で鍋内の被加熱物を加熱する加熱工程と、前記被加熱物を前記第１の設定温度から予め前記底加熱手段に定める第２の設定温度に達するまで前記底加熱手段による加熱を一時停止した余熱で加熱するあいだ工程所要時間を計時しこの計時した時間に基づいて鍋内の被加熱物の量を判別する判別手段を備えた余熱加熱工程と、前記判別手段によって判別された被加熱物の量に基づいて出力を調整し前記底加熱手段と前記蓋加熱手段で予め定める最適時間加熱する焼き上げ工程とを有する加熱調理方法により、余熱加熱工程において、工程時間の計時によりケーキ生地の量を判別して焼き上げ工程における前記底加熱手段と前記蓋加熱手段への通電出力を調整することにより、色々な生地量のケーキについて過剰なこげや乾燥あるいは生焼けを防ぎ焼き上げることができる。
【００２６】
【発明の効果】
以上のように、本発明によれば、蓋と底の２ヶ所に加熱手段を設けることでより本格的なケーキの焼き上がりを可能とすることができる。また、鍋底や鍋内の環境の温度を検知するセンサを設けて温度制御を行ったり、蓋加熱手段の加熱時間を予め設定して時間による制御加熱を行ったり、生地の量を判別する手段を備えることで分量の異なるケーキをこげや乾燥や生焼けを防いで焼き上げることができる。
【図面の簡単な説明】
【図１】本発明の実施例１における炊飯器の特性図
【図２】同、炊飯器の断面図
【図３】本発明の実施例２における炊飯器の特性図
【図４】本発明の実施例３における炊飯器の特性図
【図５】本発明の実施例４における炊飯器の特性図
【符号の説明】
１　炊飯器本体
２　鍋
３　蓋
４　底加熱手段
５　蓋加熱手段
６　操作部
７　鍋センサ
８　蓋センサ[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice cooker that can bake a cake.
[0002]
[Prior art]
Until recently, rice cookers only cook rice, and it is common to use an oven when baking cakes.
[0003]
[Problems to be solved by the invention]
On the other hand, however, there are many opportunities for mothers and children to make cakes together as a means of communication between parents and children, especially in families with children. In this case, when rice is cooked as described above, a rice cooker is used, and when a cake is baked, an oven is used.
[0004]
The present invention solves the above-mentioned conventional problems, and is basically a rice cooker, which can bake cakes with the operation of a single button, and can also burn cakes with different amounts of dough, dry or burn them. It aims to prevent and bake.
[0005]
[Means for Solving the Problems]
In order to solve the conventional problems, a rice cooker of the present invention includes a rice cooker body, a pan that accommodates an object to be heated and is housed inside the body, and a lid that covers an upper surface opening of the body. A bottom heating means for heating the pan; a pan sensor for detecting the temperature of the pan to control the bottom heating means; a lid heating means provided in the lid; and at least a white rice course provided in the main body. An operation unit having a button for operating the cake course, and a control means for driving and controlling the bottom heating means and the lid heating means, incorporating a white rice course and a cake course, and a first preset temperature predetermined in the cake course, When the temperature of the pan containing the object to be heated reaches the first set temperature, the heating by the bottom heating means is temporarily stopped and the second set temperature that rises with residual heat is provided. is there.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is a rice cooker main body, a pan that accommodates an object to be heated and is stored inside the main body, a lid that covers an upper surface opening of the main body, and bottom heating that heats the pan. Means, a pan sensor for detecting the temperature of the pan to control the bottom heating means, a lid heating means provided in the lid, and a button for operating at least a white rice course and a cake course provided in the main body. An operation unit, and a control unit for driving and controlling the bottom heating unit and the lid heating unit, incorporating a white rice course and a cake course, and executing each course by operating each button of the operation unit, A first preset temperature set in advance in the cake course, and when the temperature of the pan containing the object to be heated reaches the first set temperature, heating by the bottom heating means is temporarily stopped and rises with residual heat. The second setting By providing the temperature, it becomes possible to suppress the excessive overshoot of the Atsushi Nobori of the pan bottom, can be prevented simply excessive scorching or drying cake lower can burn the cakes.
[0007]
In the invention according to claim 2, the temperature of the pan detected by the pan sensor is set in advance as a first set temperature and a second set temperature, and the temperature of the lid detected by the lid sensor is determined. A heating step for preparing a third preset temperature in advance and heating the pan containing the object to be heated with the bottom heating means until the first preset temperature is reached, and the bottom heating means with the first preset temperature And heating the bottom heating means and the lid heating means according to the second set temperature and the third set temperature, and heating the bottom heating means and the lid heating means according to the second set temperature and the third set temperature. In the baking process, the bottom heating means and the lid heating means are controlled by temperature detection by two sensors of the pan and the lid in the baking process, and the cake lower layer and the cake surface layer are baked at both temperatures. Adjust Becomes possible, it is possible to prevent excessive scorching or drying or undercooked.
[0008]
The invention according to claim 3 is provided with the temperature of the pan detected by the pan sensor being determined in advance as a first set temperature and a second set temperature, and the pan containing the object to be heated is provided. A heating step of heating by the bottom heating means until the first set temperature is reached, and heating by the bottom heating means is stopped at the first set temperature, and heating is performed until the second set temperature is reached by the remaining heat. In the baking process, the remaining heat heating step, the second set temperature, and the baking step of controlling heating with the heating time set in the lid heating means in advance, in the baking step, the temperature detection by the pan sensor and the lid heating means By controlling the heating time, the baking of the cake lower layer and the surface layer is adjusted, and the cake can be efficiently baked with a simple configuration of only the pan sensor to prevent excessive burning, drying or burning.
[0009]
In the invention according to claim 4, the temperature of the pan detected by the pan sensor is determined in advance as the first set temperature and the second set temperature, and the pan containing the object to be heated is provided. A heating step of heating by the bottom heating means until the first set temperature is reached, and heating by the bottom heating means is stopped at the first set temperature, and heating is performed until the second set temperature is reached by the remaining heat. Discriminating the time required for the preheat heating step and the preheat heating step from the first set temperature to the second set temperature, and determining the amount of the object to be heated in the pan based on the measured time A heating cooking method comprising a baking step of adjusting the output based on the amount of the object to be heated determined by the determining means, and heating the bottom heating means and the lid heating means for an optimal time determined in advance. Timing of remaining heat heating process By discriminating the amount of cake dough to be used and adjusting the energization output to the bottom heating means and the lid heating means in the baking process, it is possible to prevent excessive overcooking, drying or raw baking of cakes of various dough quantities. it can.
[0010]
【Example】
Embodiments of the present invention will be described below with reference to the drawings.
[0011]
Example 1
FIG. 1 is a characteristic diagram of the “cake course (1)” of the rice cooker in the first embodiment of the present invention, and shows the change in temperature detected by the pan sensor 7 which is a temperature detection element and the relationship between temperature and time. It is shown. FIG. 2 shows a sectional view of the rice cooker in the present embodiment. The rice cooker body 1, the pan 2 that contains the object to be heated and is stored in the main body 1, the lid 3 that covers the top opening of the main body 1, and the outer bottom surface of the pan 2 An operation unit 6 having a button for operating at least a white rice course and a cake course provided in the main body 1; a bottom heating means 4 for heating 2; a lid heating means 5 provided in the lid 3 for heating the pan 2; And a pan sensor 7 that contacts the center of the outer bottom of the pan 2 and detects the temperature of the bottom of the pan 2, and a lid sensor 8 that is provided in the lid 3 and detects the environmental temperature in the pan 2. ing.
[0012]
The operation | movement and effect | action which cook in the cake cooker of FIG. 1 in the rice cooker comprised as mentioned above are demonstrated. First, the cake dough is accommodated in the pan 2 as shown in FIG. When the cake course is selected and input from the operation unit 6, cooking starts. After first passing through the standby process, a heating process is first performed. The heating process is the first set temperature T1 at which the temperature detected by the pan sensor 7 is determined in advance from the heating start of the pot 1 by the bottom heating means 4 and the lid heating means 5 after an arbitrary standby process time following the start of cooking. It means a step of energizing the bottom heating means 4 and the lid heating means 5 until it becomes.
[0013]
Next, a preheat heating process is performed. The remaining heat heating process is a second set temperature suitable for baking the cake at a temperature higher than that temperature after the temperature detected by the pot sensor 7 reaches a predetermined first set temperature T1 in the heating process described above. This refers to the process until T2 is detected. However, at this time, the heating of the pan 1 by the bottom heating means 4 is stopped and the temperature is raised with residual heat. This time, 115 ° C. is set for T1, and 125 ° C. is set for T2.
[0014]
Next, a baking process is performed. In this baking process, the pot 1 is heated by the bottom heating means 4 and the lid heating means 5 in an optimal process time set in advance. The process time is set to 40 minutes.
[0015]
As described above, according to the present embodiment, in the cake course of FIG. 1, when the temperature of the cake dough reaches the first preset temperature T1 and the temperature of the cake dough, the heating by the bottom heating means 4 is temporarily stopped. By providing the second set temperature T2 that rises due to the residual heat, excessive overshooting of the temperature rise at the bottom of the pan can be suppressed, and it is possible to simply prevent the cake from baking excessively in the lower layer of the cake. By baking from above and below by 4 and the lid heating means 5, more authentic baking of the cake can be realized. In this embodiment, T1 = 115 ° C. and T2 = 125 ° C. are set. However, T2 is a temperature that rises from T1 due to residual heat, and needless to say, it can be appropriately changed by the heating setting of the bottom heating means.
[0016]
(Example 2)
FIG. 3 is a characteristic diagram of the “cake course (2)” of the rice cooker according to the second embodiment of the present invention, and changes in temperature detected by the pan sensor 7 and the lid sensor 8 which are temperature detecting elements, and of temperature and time. It shows the relationship. The structure of the rice cooker is as shown in Example 1.
[0017]
The operation | movement and effect | action which cook in the cake cooker of FIG. 3 in the rice cooker comprised as mentioned above are demonstrated. Note that the process up to the preheating heating step is the same as that of the first embodiment, and a description thereof will be omitted. In the baking process in the cake course of the second embodiment, the pan sensor 7 is preliminarily set with a second set temperature T2 suitable for baking the cake, and the lid sensor 8 is supplemented with heating to the cake surface layer. A set temperature T3 is set, and controlled heating of the respective bottom heating means 4 and lid heating means 5 is performed. As for the process time, the optimum time is set in advance as in the first embodiment, and this time is set to 40 minutes.
[0018]
As described above, according to the present embodiment, in the cake course of FIG. 3, the heating step of heating the object to be heated in the pan with a constant output until the first set temperature set in the bottom heating means is reached, A preheat heating step of heating the object to be heated with the preheated heat that is temporarily stopped by the bottom heating means until the object reaches a second set temperature determined in advance in the bottom heating means from the first set temperature; By the heating cooking method having the baking process of controlling and heating at the second set temperature set in the bottom heating means in advance and the third set temperature set in the lid heating means, in the baking process, by the two sensors of the pan and the lid The bottom heating means that determines the second set temperature by temperature detection and the lid heating means that determines the third set temperature are controlled by heating, and the heating of the cake lower layer and the cake surface layer is adjusted at both temperatures. Next to the, it is possible to prevent excessive scorching or drying or undercooked. Note that it is determined that T3 is preferably set to 145 ± 5 ° C.
[0019]
(Example 3)
FIG. 4 is a characteristic diagram of the “cake course (3)” of the rice cooker in the third embodiment of the present invention. The temperature control of the pan sensor 7 which is a temperature detecting element, the heating control according to the time and the cake surface temperature. It shows the relationship. The configuration of the rice cooker is the same as that described in the first embodiment, and is omitted.
[0020]
The operation | movement and effect | action which cook in the cake cooker of FIG. 4 in the rice cooker comprised as mentioned above are demonstrated. The remaining heat heating process is exactly the same as in the first embodiment.
[0021]
In the baking process in this cake course, a second set temperature T2 suitable for baking the cake is set in advance in the bottom heating means 4 in the same manner as in the embodiment 2, and control energization is performed by the pan sensor 7, and controlled heating by the temperature to the pan 1 is performed. The lid heating means 5 determines the heating time M1, which is a time suitable for supplementing the heating of the cake surface layer, and performs the controlled heating according to the time to the pan 1. This time, the heating time M1 is set to 20 minutes. As for the process time, the optimum time is set in advance as in the first embodiment, and this time is set to 40 minutes.
[0022]
As described above, according to the present embodiment, in the cake course of FIG. 4, the heating step of heating the object to be heated in the pan with a constant output until the first set temperature set in the bottom heating means is reached, A preheat heating step of heating the object to be heated with the preheated heat that is temporarily stopped by the bottom heating means until the object reaches a second set temperature determined in advance in the bottom heating means from the first set temperature; In the baking process, the second set temperature set in advance in the bottom heating means and the baking process in which heating is controlled in advance in the heating time set in the lid heating means. The bottom heating means that set the set temperature and the lid heating means that set the heating time in advance are controlled by heating, and the baking of the cake lower layer and the surface layer is adjusted by the temperature and time, respectively. Capacitors with a simple mechanism only configuration prevents excessive scorching or drying or undercooked efficiently can bake cakes.
[0023]
Example 4
FIG. 5 is a characteristic diagram of the “cake course (4)” of the rice cooker in the fourth embodiment of the present invention. The temperature control of the pan sensor 7 which is a temperature detecting element, the heating control according to the time and the cake surface layer temperature. It shows the relationship. The configuration of the rice cooker is the same as that described in the first embodiment, and is omitted.
[0024]
The operation | movement and effect | action which cook in the cake cooker of FIG. 4 in the rice cooker comprised as mentioned above are demonstrated. The process up to the heating step is the same as that in the first embodiment. In the remaining heat heating process in the cake course, heating by the bottom heating means 4 is temporarily stopped until the cake dough reaches the second set temperature T2 determined in advance in the bottom heating means 4 from the first set temperature T1. The time required for the process is timed. Based on this time, the amount of cake dough in the pan 1 is determined. Based on the determined amount of cake dough, the outputs of the bottom heating means 4 and the lid heating means 5 are adjusted in the baking process to heat the pan 1. As for the baking process time, the optimum time is set in advance as in the first embodiment, and this time is set to 40 minutes.
[0025]
As described above, according to the present embodiment, in the cake course of FIG. 5, the heating process of heating the object to be heated in the pan with a constant output until the first set temperature set in advance in the bottom heating means is reached, The time required for the process is measured while heating the heated object with the residual heat temporarily stopped from the first set temperature until reaching the second set temperature set in the bottom heating means in advance. A preheating heating step having a discriminating means for discriminating the amount of the object to be heated in the pan, and adjusting the output based on the amount of the object to be heated discriminated by the discriminating means, and the bottom heating means and the lid The cooking method having a baking step of heating for a predetermined optimum time by a heating means, and determining the amount of cake dough by counting the process time in the remaining heat heating step, and the bottom heating method in the baking step Wherein by adjusting the energization output to cover the heating means, it is possible to cook prevent excessive scorching or drying or undercooked for various fabrics of cakes.
[0026]
【The invention's effect】
As described above, according to the present invention, it is possible to bake a full-fledged cake by providing heating means at two places, the lid and the bottom. In addition, a sensor for detecting the temperature of the pan bottom and the environment in the pan is provided to control the temperature, the heating time of the lid heating means is set in advance, the control heating is performed by the time, and the means for determining the amount of dough By preparing, cakes with different amounts can be baked to prevent burning, drying and burning.
[Brief description of the drawings]
FIG. 1 is a characteristic diagram of a rice cooker in Example 1 of the present invention. FIG. 2 is a sectional view of the rice cooker. FIG. 3 is a characteristic diagram of a rice cooker in Example 2 of the present invention. Characteristic diagram of rice cooker in Example 3 [Fig. 5] Characteristic diagram of rice cooker in Example 4 of the present invention [Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 3 Lid 4 Bottom heating means 5 Lid heating means 6 Operation part 7 Pan sensor 8 Lid sensor

Claims

炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備え、前記操作部の各釦を操作することにより各コースを実行するものであって、前記ケーキコースにおいて予め定める第１の設定温度と、前記被加熱物を収容した前記鍋の温度が前記第１の設定温度に到達した際に前記底加熱手段による加熱を一時停止して余熱で上昇して達する第２の設定温度を設けてなる炊飯器。Detecting the temperature of the rice cooker main body, the pan that contains the object to be heated and stored inside the main body, the lid that covers the top opening of the main body, the bottom heating means that heats the pan, and the temperature of the pan A pan sensor for controlling the bottom heating means, a lid heating means provided in the lid, an operation unit having a button for operating at least a white rice course and a cake course provided in the main body, a white rice course and a cake course And a control means for driving and controlling the bottom heating means and the lid heating means, each course is executed by operating each button of the operation section, and the first predetermined in the cake course is provided. When the set temperature and the temperature of the pan containing the object to be heated reach the first set temperature, the heating by the bottom heating means is temporarily stopped and the second set temperature is reached by the residual heat. Rice cooker provided

炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備えた炊飯器において、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定め、前記蓋センサで検知される前記蓋の温度を、予め第３の設定温度として備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第２の設定温度と第３の設定温度により前記底加熱手段及び蓋加熱手段を制御加熱する焼き上げ工程とを有する炊飯器。Detecting the temperature of the rice cooker main body, the pan that contains the object to be heated and stored inside the main body, the lid that covers the top opening of the main body, the bottom heating means that heats the pan, and the temperature of the pan A pan sensor for controlling the bottom heating means, a lid heating means provided in the lid, an operation unit having a button for operating at least a white rice course and a cake course provided in the main body, a white rice course and a cake course In the rice cooker including the bottom heating means and the control means for driving and controlling the lid heating means, the temperature of the pot detected by the pot sensor is set to the first set temperature and the second set temperature in advance. The temperature of the lid detected by the lid sensor is preliminarily provided as a third set temperature, and the pan containing the object to be heated is heated by the bottom heating means until the first set temperature is reached. A heating step and the first set temperature; The heating by the bottom heating means is stopped, and the remaining heat heating step of heating until reaching the second set temperature with the remaining heat, and the bottom heating means and the lid heating by the second set temperature and the third set temperature A rice cooker having a baking process for controlling and heating the means.

炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備えた炊飯器において、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定めて備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第２の設定温度と予め前記蓋加熱手段に定める加熱時間で制御加熱する焼き上げ工程とを有する炊飯器。Detecting the temperature of the rice cooker main body, the pan that contains the object to be heated and stored inside the main body, the lid that covers the top opening of the main body, the bottom heating means that heats the pan, and the temperature of the pan A pan sensor for controlling the bottom heating means, a lid heating means provided in the lid, an operation unit having a button for operating at least a white rice course and a cake course provided in the main body, a white rice course and a cake course In the rice cooker including the bottom heating means and the control means for driving and controlling the lid heating means, the temperature of the pot detected by the pot sensor is set to the first set temperature and the second set temperature in advance. A heating step of heating the pan containing the object to be heated with the bottom heating means until the first set temperature is reached, and heating by the bottom heating means at the first set temperature is stopped. The second set temperature with the residual heat Cooker having a preheating step and a baking step for controlling the heating in the heating time stipulated in advance the lid heating unit and the second set temperature to be heated to reach.

炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記本体の上面開口部を覆う蓋と、前記鍋を加熱する底加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、前記蓋内に設けた蓋加熱手段と、前記本体に設けた少なくとも白米コースとケーキコースを動作させる釦を有する操作部と、白米コースとケーキコースを組み込み前記底加熱手段と蓋加熱手段を駆動制御する制御手段とを備えた炊飯器において、前記鍋センサで検知される前記鍋の温度を、予め第１の設定温度と第２の設定温度に定めて備え、前記被加熱物を収容した鍋を、前記第１の設定温度に達するまで前記底加熱手段で加熱する加熱工程と、前記第１の設定温度で前記底加熱手段による加熱を停止し、その余熱で前記第２の設定温度に達するまで加熱する余熱加熱工程と、前記第１の設定温度から第２の設定温度に達するまでの余熱加熱工程の所要時間を計時し、この計時した時間に基づいて鍋内の被加熱物の量を判別する判別手段を備え、前記判別手段によって判別された被加熱物の量に基づいて出力を調整し前記底加熱手段と前記蓋加熱手段で予め定める最適時間で加熱する焼き上げ工程とを有する炊飯器。Detecting the temperature of the rice cooker main body, the pan that contains the object to be heated and stored inside the main body, the lid that covers the top opening of the main body, the bottom heating means that heats the pan, and the temperature of the pan A pan sensor for controlling the bottom heating means, a lid heating means provided in the lid, an operation unit having a button for operating at least a white rice course and a cake course provided in the main body, a white rice course and a cake course In the rice cooker including the bottom heating means and the control means for driving and controlling the lid heating means, the temperature of the pot detected by the pot sensor is set to the first set temperature and the second set temperature in advance. A heating step of heating the pan containing the object to be heated with the bottom heating means until the first set temperature is reached, and heating by the bottom heating means at the first set temperature is stopped. The second set temperature with the residual heat The time required for the preheat heating step for heating until reaching the second set temperature from the first set temperature to the second set temperature is measured, and based on the measured time, A discriminating unit for discriminating the amount, and a baking step of adjusting the output based on the amount of the object to be heated discriminated by the discriminating unit and heating the base heating unit and the lid heating unit for a predetermined optimum time. rice cooker.