JP2005177217A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker capable of cooking rice by selecting hardness and texture of the cooked rice responding to the diversification of the taste of the rice. <P>SOLUTION: Steam from a steam supplying means 13 is further heated with a steam heating means 15 to a predetermined temperature and charged in an anterior half or a posterior half of a cooking up step of a cooking step. A heating control means 16 determines the start and stop of steam charging from the signal of a hardness selecting means 8 and a pot temperature sensing means 6. Thus, it becomes possible to cook rice by selecting the hardness and the texture of the cooked rice by varying a charging timing of steam. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は、鍋内へ蒸気供給を行うようにした炊飯器に関するものである。   The present invention relates to a rice cooker configured to supply steam into a pan.

最近の炊飯器では、ご飯をおいしくふっくら炊くのに加えて、ご飯の嗜好性の多様化に合わせた炊飯方法が組込まれている。例えば、米の品種に適合させた炊き方や、圧力をかけて炊飯することでご飯に独特の粘りをもたせるような工夫がなされている。   In recent rice cookers, in addition to cooking rice deliciously and plumply, a rice cooking method is incorporated in accordance with the diversification of rice taste. For example, the cooking method adapted to rice varieties and the idea to give rice a unique stickiness by cooking under pressure.

また、「硬め」や「軟らかめ」という選択キーが設けられていて、ご飯を好みの硬さに炊き上げる機能をもった炊飯器も開発されつつある。ご飯の硬さを炊き分ける炊飯器では、吸水時間やむらし時間などを制御して炊飯するものや、炊飯過程の炊き上げ時に水を供給して水加減を制御するものが提案されている（例えば、特許文献１参照）。   In addition, rice cookers that are provided with selection keys such as “hard” and “soft” and have the function of cooking rice to a desired hardness are being developed. Rice cookers that cook the hardness of rice have been proposed to control the water absorption time and the unevenness time, and to control the water level by supplying water during the cooking process. For example, see Patent Document 1).

水加減を制御する方法では、好みの炊き分けレベルと炊飯量の２つの条件から適切な給水量を決定して、加えた給水量に応じた加熱制御も行って、ご飯の硬さの炊き分けができるようにしている。
特公平８−１５４５６号公報 In the method of controlling the water level, the appropriate amount of water supply is determined from the two conditions of the desired cooking level and the amount of rice cooked, and the heating control according to the amount of water added is also performed, and the rice hardness is divided. To be able to.
Japanese Patent Publication No. 8-15456

しかしながら、前記従来の炊飯器では、吸水時間や蒸らし時間を制御してもご飯の硬さへの影響は小さく、硬さの炊き分けに至らず、炊き分けがなされているのか分かりづらいものであった。また、水加減を変えて炊飯した場合、水が多いと米表面部に水が残りやすく、べちゃついた食感となり、単に軟らかいご飯とは異なってしまうという問題を有した。反対に水加減を少なくした場合、米表面の水分が蒸発されすぎて、米成分の褐色反応が起こりやすくなり、ご飯粒の色が黄色っぽく変色するということが生じた。   However, in the conventional rice cooker, even if the water absorption time and the steaming time are controlled, the effect on the hardness of the rice is small, and it is difficult to understand whether the rice is cooked separately. It was. In addition, when cooking with varying water, there was a problem that when there was a lot of water, water was likely to remain on the surface of the rice, resulting in a sticky texture, which was different from simply soft rice. On the other hand, when the amount of water was reduced, the water on the surface of the rice was evaporated too much, and the brown reaction of the rice components was likely to occur, and the color of the rice grains turned yellowish.

また、水加減が変化するごとに、炊飯工程の制御方法を変化させるには、実際のマイコンでは膨大な制御方法を組み込まなければならないという課題を有した。   In addition, in order to change the control method of the rice cooking process every time the water level changes, there is a problem that an enormous control method must be incorporated in an actual microcomputer.

さらに、炊飯過程の途中で水加減のための給水を行った場合、温度上昇させたところに低温の水を入れることになり、再度温度上昇のための熱ロスが発生してしまうとういう不都合が生じた。   Furthermore, when water is supplied for water adjustment during the rice cooking process, low temperature water will be put in the place where the temperature has been raised, and heat loss due to temperature rise will occur again. occured.

本発明は、前記従来の課題を解決するもので、水供給による水加減の調整をしなくても、ご飯を好みの硬さに炊き分けることのできる炊飯器を提供することを目的とする。   This invention solves the said conventional subject, and it aims at providing the rice cooker which can cook rice separately to favorite hardness, without adjusting the water adjustment by water supply.

前記従来の課題を解決するために、本発明の炊飯器は、蒸気供給手段を備え、鍋内への蒸気供給タイミングを炊飯工程の炊き上げ工程において可変としたものである。   In order to solve the above-described conventional problems, the rice cooker of the present invention includes steam supply means, and makes the steam supply timing into the pot variable in the cooking process of the rice cooking process.

これにより、炊飯工程の炊き上げ工程において、その前期あるいは後期など、蒸気供給タイミングを変化させることができるものであり、炊飯中の米と水に熱を与え、水分付加あるいは蒸発の促進ができて、ご飯を好みの硬さに炊き分けることができるものである。   As a result, in the cooking process of the rice cooking process, the steam supply timing can be changed, such as in the first half or the second half, and heat can be applied to the rice and water in the rice cooking to promote moisture addition or evaporation. , Rice can be cooked to the desired hardness.

本発明の炊飯器は、蒸気供給により、水を直接供給して水加減を調整しなくとも、ご飯の硬さを炊き分けることができる。   The rice cooker of the present invention can cook the hardness of rice without supplying water directly and adjusting the water level by supplying steam.

第１の発明は、鍋と、前記鍋を加熱する鍋加熱手段と、前記鍋内に蒸気を供給する蒸気供給手段とを備え、前記蒸気供給手段による鍋内への蒸気供給タイミングを炊飯工程の炊き上げ工程において可変とした炊飯器とすることにより、炊飯工程の炊き上げ工程において、その前期あるいは後期など、蒸気供給タイミングを変化させることができるものであり、炊飯中の米と水に熱を与え、水分付加あるいは蒸発の促進ができて、ご飯を好みの硬さに炊き分けることができるものである。   1st invention is equipped with the pan, the pan heating means which heats the said pan, and the steam supply means which supplies a vapor | steam in the said pan, The vapor | steam supply timing to the inside of a pan by the said steam supply means is a rice cooking process. By making the rice cooker variable in the cooking process, in the cooking process of the rice cooking process, the steam supply timing can be changed, such as the first half or the second half, and the rice and water during cooking are heated. It can give water and promote moisture addition or evaporation, and can cook rice to the desired hardness.

第２の発明は、特に、第１の発明において、蒸気供給手段は、鍋の温度を検知する鍋温度検知手段によって検知された温度が、沸騰温度到達時から沸騰温度を超えて鍋内の水がなくなる所定温度に到達するまで、鍋内へ蒸気を供給するようにしたことにより、鍋内の蒸気量は常に過飽和の状態となり、米と水に多大な熱量と水分付加が生じ、短時間で十分に糊化が進んだご飯に仕上げることができる。   In a second aspect of the invention, in particular, in the first aspect of the invention, the steam supply means is configured such that the temperature detected by the pot temperature detecting means for detecting the temperature of the pot exceeds the boiling temperature from the time when the boiling temperature is reached, and the water in the pot. By supplying steam into the pan until it reaches a predetermined temperature, the amount of steam in the pan is always supersaturated, and a great amount of heat and moisture are added to rice and water in a short time. It can be finished into rice that has been sufficiently gelatinized.

第３の発明は、特に、第１の発明において、蒸気供給手段は、鍋温度検知手段によって検知された温度が沸騰温度到達時から沸騰維持の間に、鍋内へ蒸気を供給するようにしたことにより、水の蒸発開始時に鍋内の蒸気量を過飽和にし、かつ鍋内の米および水の低温部への蒸気による凝縮が生じ、水分が付加されて米に対する加水比が多くなった状態になり、熱量も付加され、米の吸水と糊化が促進されて軟らかいご飯に炊き上げることができる。   In a third aspect of the invention, in particular, in the first aspect of the invention, the steam supply means supplies the steam into the pot while the temperature detected by the pot temperature detecting means reaches the boiling temperature and keeps boiling. As a result, when the evaporation of water starts, the amount of steam in the pan is supersaturated, and condensation of the rice and water in the pan to the low-temperature part occurs, adding moisture and increasing the water-to-rice ratio. In addition, the amount of heat is added, and water absorption and gelatinization of rice are promoted, so that it can be cooked into soft rice.

第４の発明は、特に、第１の発明において、蒸気供給手段は、鍋温度検知手段によって検知された温度が沸騰維持温度で所定時間経過した時点から沸騰温度を超えて鍋の水がなくなる所定温度に到達するまで、鍋内へ蒸気を供給するようにしたことにより、鍋内の水の蒸発による蒸気量が最大になる時に、さらに高温の蒸気が吹き込み、水分蒸発による熱損失が補われるとともに、米の余分な水分蒸発も促進され、硬めのご飯に仕上げることができる。   According to a fourth aspect of the invention, in particular, in the first aspect of the invention, the steam supply means has a predetermined temperature at which the water detected in the pan exceeds the boiling temperature from the point in time when the temperature detected by the pan temperature detection means has passed the boiling maintenance temperature. By supplying steam into the pan until the temperature is reached, when the amount of steam due to evaporation of water in the pan reaches the maximum, higher temperature steam blows in, and heat loss due to moisture evaporation is compensated. Also, excess water evaporation of rice is promoted, and it can be made into hard rice.

第５の発明は、特に、第１〜第４のいずれか１つの発明において、蒸気供給手段は、ご飯の硬さを選択する硬さ選択手段で選択された硬さレベルに応じて、鍋内への蒸気供給タイミングが制御されるようにしたことにより、選択した硬さレベルに忠実に仕上げることができる。   In the fifth invention, in any one of the first to fourth inventions, the steam supply means is preferably used in the pot according to the hardness level selected by the hardness selection means for selecting the hardness of the rice. By controlling the steam supply timing to the finish, it is possible to finish faithfully to the selected hardness level.

第６の発明は、特に、第１〜第５のいずれか１つの発明において、蒸気供給手段から発生した蒸気を加熱する蒸気加熱手段を備えたことにより、１００℃以上の蒸気が鍋内に供給されて炊飯時の熱量を増加させることができる。   The sixth aspect of the invention is that in any one of the first to fifth aspects of the invention, the steam heating means for heating the steam generated from the steam supply means is provided, so that steam at 100 ° C. or higher is supplied into the pan. It is possible to increase the amount of heat during cooking.

第７の発明は、特に、第６の発明において、蒸気加熱手段によって加熱された蒸気の温度を制御する蒸気温度制御手段を備えたことにより、任意の蒸気温度に設定することができる。   In the seventh aspect of the invention, in particular, in the sixth aspect of the invention, by providing the steam temperature control means for controlling the temperature of the steam heated by the steam heating means, any steam temperature can be set.

第８の発明は、特に、第１〜第７のいずれか１つの発明において、鍋加熱手段は、鍋底加熱手段と、鍋上面加熱手段と、鍋上部側面加熱手段を有し、鍋内の空間を１００℃以上に保持するように加熱することにより、ご飯で満たされていない鍋の上方空間、鍋の内蓋壁面および鍋の上部側壁面が１００℃以上に保持され、鍋壁面の結露も防止でき、常にご飯に投入する蒸気の温度を１００℃以上に保持することができる。   In an eighth aspect of the invention, in particular, in any one of the first to seventh aspects of the invention, the pan heating means includes a pan bottom heating means, a pan upper surface heating means, and a pan upper side heating means, and a space in the pan. By heating the pan so that it is kept at 100 ° C or higher, the upper space of the pan not filled with rice, the inner lid wall surface of the pan and the upper side wall surface of the pan are held at 100 ° C or higher to prevent condensation on the pan wall surface. The temperature of the steam always put into the rice can be kept at 100 ° C. or higher.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。   Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

（実施の形態）
図１、図２は、本発明の実施の形態における炊飯器の構成を示すものである。 (Embodiment)
1 and 2 show the structure of a rice cooker in an embodiment of the present invention.

図１において、炊飯器本体１には着脱自在の鍋２を内装し、鍋２の上面を覆う蓋３が開閉自在に設置されていて、蓋３には着脱自在の内蓋４が装着されている。また、蓋３には蒸気孔５を設けて、鍋２内の余剰の蒸気を外部へ逃がすように構成されている。前記鍋２には鍋底の温度を検知する鍋温度検知手段６と、鍋２を加熱する鍋加熱手段７を配置する。鍋加熱手段７は、鍋温度検知手段６の周囲の鍋底に配置した鍋底加熱手段７ａと、鍋２の上方側壁面の鍋上部側面加熱手段７ｂと、内蓋４の上面の鍋上面加熱手段７ｃとを有している。   In FIG. 1, the rice cooker main body 1 is provided with a detachable pan 2, and a lid 3 that covers the upper surface of the pan 2 is installed to be openable and closable. A detachable inner lid 4 is attached to the lid 3. Yes. Further, the lid 3 is provided with a steam hole 5 so that excess steam in the pan 2 is released to the outside. The pot 2 is provided with a pot temperature detecting means 6 for detecting the temperature of the pot bottom and a pot heating means 7 for heating the pot 2. The pot heating means 7 includes a pot bottom heating means 7 a disposed on the bottom of the pot around the pot temperature detecting means 6, a pot upper side heating means 7 b on the upper side wall surface of the pot 2, and a pot upper surface heating means 7 c on the upper surface of the inner lid 4. And have.

蓋３には、図２に示すように、ご飯の硬さを選択する硬さ選択手段８が設けられており、硬さ選択キー９によって、「かため」から「やわらかめ」の３段階あるいは５段階の硬さの選択ができる。選択された硬さは、液晶表示部１０に表示されるようになっている。   As shown in FIG. 2, the lid 3 is provided with a hardness selection means 8 for selecting the hardness of the rice, and the hardness selection key 9 is used to select three stages from “warming” to “soft rice”. Five levels of hardness can be selected. The selected hardness is displayed on the liquid crystal display unit 10.

前記炊飯器本体１内部には、水を貯留したタンク１１を内装しており、タンク１１内の水は水加熱手段１２で加熱される。このタンク１１と水加熱手段１２の２つで鍋２内に蒸気を供給する蒸気供給手段１３の主要部を構成している。前記蒸気供給手段１３には蒸気供給経路１４が接続しており、前記蒸気供給経路１４の先端部は鍋２の一部に接続して、前記蒸気供給手段１３からの蒸気が鍋２内に流れる構成となっている。前記蒸気供給経路１４内あるいは外部には蒸気供給手段１３から発生した蒸気を加熱する蒸気加熱手段１５が配設されている。   Inside the rice cooker body 1, a tank 11 storing water is internally provided, and the water in the tank 11 is heated by the water heating means 12. The tank 11 and the water heating means 12 constitute the main part of the steam supply means 13 for supplying steam into the pan 2. A steam supply path 14 is connected to the steam supply means 13, the tip of the steam supply path 14 is connected to a part of the pan 2, and the steam from the steam supply means 13 flows into the pot 2. It has a configuration. A steam heating means 15 for heating the steam generated from the steam supply means 13 is disposed in or outside the steam supply path 14.

また、前記炊飯器本体１内部には、鍋温度検知手段６の出力と硬さ選択手段８の信号をもとに鍋加熱手段７、蒸気供給手段１３、蒸気加熱手段１５を制御する加熱制御手段１６を有している。また、この加熱制御手段１６は蒸気加熱手段１５によって加熱された蒸気の温度を制御する蒸気温度制御手段１７を備えている。   In the rice cooker body 1, heating control means for controlling the pot heating means 7, the steam supply means 13 and the steam heating means 15 based on the output of the pot temperature detection means 6 and the signal of the hardness selection means 8. 16. The heating control means 16 includes a steam temperature control means 17 for controlling the temperature of the steam heated by the steam heating means 15.

前記加熱制御手段１６は、特に、蒸気供給手段１３による鍋２内への蒸気供給タイミングを炊飯工程の炊き上げ工程において可変とするように制御しているものである。すなわち、鍋２の温度を検知する鍋温度検知手段６によって検知された温度が、沸騰温度到達時から沸騰温度を超えて鍋２内の水がなくなる所定温度に到達するまで、蒸気供給手段１３が鍋２内へ蒸気を供給するようにする。また、鍋温度検知手段６によって検知された温度が沸騰温度到達時から沸騰維持の間に、鍋２内へ蒸気を供給するようにする。あるいは、鍋温度検知手段６によって検知された温度が沸騰維持温度で所定時間経過した時点から沸騰温度を超えて鍋２の水がなくなる所定温度に到達するまで、鍋２内へ蒸気を供給するようにするなど、蒸気供給タイミングを制御するものである。さらにまた、蒸気供給手段１３は、ご飯の硬さを選択する硬さ選択手段８で選択された硬さレベルに応じて、鍋２内への蒸気供給タイミングが制御されるようになっている。   In particular, the heating control means 16 controls the steam supply timing of the steam supply means 13 into the pot 2 to be variable in the cooking process of the rice cooking process. That is, until the temperature detected by the pot temperature detecting means 6 for detecting the temperature of the pot 2 reaches the predetermined temperature at which the water in the pot 2 runs out from the boiling temperature until the boiling temperature is reached, the steam supply means 13 Steam is supplied into the pot 2. Further, steam is supplied into the pot 2 while the temperature detected by the pot temperature detecting means 6 is between the boiling temperature and the boiling maintenance. Alternatively, steam is supplied into the pan 2 from the time when the temperature detected by the pan temperature detection means 6 reaches the predetermined temperature at which the boiling temperature exceeds the boiling temperature and reaches the predetermined temperature at which the water in the pan 2 disappears. For example, the steam supply timing is controlled. Furthermore, the steam supply means 13 is configured so that the steam supply timing into the pan 2 is controlled according to the hardness level selected by the hardness selection means 8 for selecting the hardness of the rice.

次に、上記構成の動作について、図３に基づいて説明する。   Next, the operation of the above configuration will be described with reference to FIG.

まず、鍋２に米と水を入れ、炊飯器本体１の所定位置に内装する。次に、硬さ選択キー９を操作して好みの硬さを選択する（ステップ２）。硬さの選択が行われたことを硬さ選択手段８で検知すると、タンク１１への給水を液晶表示部１０で知らせる（ステップ３）。なお、タンク１１への給水操作は蓋３の開閉で確認され、給水のための開閉が確認されなければ、電子音と液晶表示部１０で給水の表示を点滅させる。給水が終わり、炊飯器スタートキーの選択により、鍋加熱手段７が作動する（ステップ４）。また、ステップ２の硬さ選択キー９の作動がない場合は、通常の炊飯工程を行い、鍋温度検知手段６の信号をもとに加熱制御手段１６は、図４に示すような鍋底温度によって鍋加熱手段７を制御する。   First, rice and water are put into the pan 2 and are installed in a predetermined position of the rice cooker body 1. Next, the desired hardness is selected by operating the hardness selection key 9 (step 2). When the hardness selection means 8 detects that the hardness has been selected, the liquid crystal display unit 10 informs the water supply to the tank 11 (step 3). In addition, the water supply operation to the tank 11 is confirmed by opening and closing of the lid 3, and if the opening and closing for water supply is not confirmed, the display of the water supply is blinked by an electronic sound and the liquid crystal display unit 10. After the water supply is finished, the pot heating means 7 is activated by selecting the rice cooker start key (step 4). If the hardness selection key 9 in step 2 is not activated, a normal rice cooking process is performed. Based on the signal from the pan temperature detecting means 6, the heating control means 16 is controlled by the pan bottom temperature as shown in FIG. The pan heating means 7 is controlled.

ここで、図４の鍋底温度と炊飯工程について説明する。   Here, the pan bottom temperature and the rice cooking process of FIG. 4 will be described.

まず、炊飯開始の約２０分間は鍋温度を６０℃付近の温度に維持し（Ａ）、その後、５分から１０分の間に沸騰温度である１００℃に到達するように鍋２を加熱する。１００℃到達後はそのまま沸騰を１０分から１５分間維持させる。この沸騰維持の間に、鍋２内の水がすべて蒸発すると、鍋底の温度が１００℃以上に上昇してくる（Ｂ）。そして、鍋底温度が１３０℃付近に到達したところで、鍋加熱手段７の電力量を低下あるいは停止して、１０分から１５分蒸らして（Ｃ）炊飯完了となる。このような加熱制御では、（Ａ）の浸漬工程において米の内部まで水を吸水させて米内のデンプンを膨潤させる作用がある。その後、（Ｂ）の炊き上げ工程で一定時間、熱を与えて十分にデンプンを糊化させ、最後の蒸らし工程（Ｃ）で余分な水分を蒸発させて、ご飯をふっくらと炊き上げている。   First, the pot temperature is maintained at a temperature around 60 ° C. for about 20 minutes after the start of cooking (A), and then the pot 2 is heated so as to reach the boiling temperature of 100 ° C. within 5 to 10 minutes. After reaching 100 ° C., the boiling is maintained for 10 to 15 minutes. When all the water in the pot 2 evaporates during this boiling maintenance, the temperature of the pot bottom rises to 100 ° C. or higher (B). And when the pan bottom temperature reaches around 130 ° C., the power amount of the pan heating means 7 is reduced or stopped and steamed for 10 to 15 minutes (C) to complete the rice cooking. Such heating control has an action of causing water to be absorbed up to the inside of the rice in the dipping step (A) to swell starch in the rice. Then, in the cooking step (B), heat is applied for a certain period of time to sufficiently gelatinize the starch, and in the final steaming step (C), excess water is evaporated, and rice is cooked plumply.

通常の炊飯工程に対して、炊飯開始時に硬さ選択手段８の硬さ選択キー９で「やわらかめ」を選択した場合は、炊飯工程の初期の鍋温度を６０℃付近に維持する２０分間の間に、蒸気供給手段１３の水加熱手段１２が作動して水タンク１１内の水を１００℃に加熱する（ステップ５〜７）。そして、タンク１１の水が１００℃に到達すると、鍋２内に蒸気が送り込まれないように、水加熱手段１２は停止する（ステップ８）。次の炊飯工程での鍋底温度が１００℃に到達するよう鍋加熱手段７が作動時し始めたときに、水加熱手段１２が作動していた場合は、停止するか電力量を低下させる。炊飯工程の炊き上げが開始してから、鍋温度が１００℃に到達して沸騰維持の時期になると、硬さ選択手段８によって選択された硬さに応じて、再び蒸気供給手段１３の水加熱手段１２を作動あるいは電力量を上げて蒸気を発生させる（ステップ９、１０）。さらに、蒸気加熱手段１５も作動して（ステップ１１）、例えば、１３０℃の高温の蒸気が鍋２内に送り込まれる。蒸気が鍋２内に送り込まれる際には、鍋上部側面加熱手段７ｂと鍋上面加熱手段７ｃも作動して、蒸気が吹き込む鍋２内の空間と、内蓋４壁面および鍋２上方の内壁面の温度が１００℃以上に保持され、蒸気供給手段１３から送り込まれた蒸気は１００℃以下に温度低下することがなく、１００℃以上の高温を保持したまま、ご飯に供給される。   In contrast to the normal rice cooking process, when “soft rice” is selected with the hardness selection key 9 of the hardness selection means 8 at the start of rice cooking, the initial pan temperature of the rice cooking process is maintained at around 60 ° C. for 20 minutes. In the meantime, the water heating means 12 of the steam supply means 13 operates to heat the water in the water tank 11 to 100 ° C. (steps 5 to 7). And if the water of the tank 11 reaches 100 degreeC, the water heating means 12 will stop so that a vapor | steam may not be sent in in the pan 2 (step 8). When the pot heating means 7 starts operating so that the pot bottom temperature in the next rice cooking process reaches 100 ° C., if the water heating means 12 is operating, it is stopped or the amount of power is reduced. When the pan temperature reaches 100 ° C. after the start of cooking in the rice cooking process and it is time to maintain boiling, water heating of the steam supply means 13 is again performed according to the hardness selected by the hardness selection means 8. The means 12 is operated or the amount of electric power is increased to generate steam (steps 9 and 10). Furthermore, the steam heating means 15 is also operated (step 11), and for example, high-temperature steam at 130 ° C. is fed into the pan 2. When steam is fed into the pan 2, the pan upper side heating means 7 b and the pan upper surface heating means 7 c are also operated, and the space in the pan 2 into which the steam blows, the inner lid 4 wall surface, and the inner wall surface above the pan 2 Is maintained at 100 ° C. or higher, and the steam fed from the steam supply means 13 does not drop to 100 ° C. or lower and is supplied to the rice while maintaining a high temperature of 100 ° C. or higher.

この１００℃以上の高温を保持した蒸気の投入は、鍋底温度が１００℃の沸騰維持の間に行われ、鍋底温度が１００℃を越えた時点でタンク１１の水加熱手段１２と蒸気加熱手段１５は停止して、炊き上げ工程の後期から通常の炊飯工程と同様の加熱制御が行われる（ステップ１２〜１４）。   The introduction of the steam maintaining a high temperature of 100 ° C. or more is performed while boiling at a pan bottom temperature of 100 ° C. When the pan bottom temperature exceeds 100 ° C., the water heating means 12 and the steam heating means 15 of the tank 11 are used. Is stopped, and the heating control similar to the normal rice cooking process is performed from the latter stage of the cooking process (steps 12 to 14).

上記した炊き上げ時の前半は、水の蒸発が開始し始めたところで鍋２内には、まだ水が多く存在しており、蒸発のために熱を損失している状態にある。そこへ１００℃より高温の蒸気が鍋２内に送り込まれることによって、蒸気の凝縮潜熱を与えられるとともに、凝縮水によって水が付加される。そして、鍋２内の水がすべて蒸発してしまわないうちに蒸気の投入を停止することで、熱と水が付加された効果によって通常よりも米に対する加水比が多くなるとともに、与えられた熱によって十分糊化して軟らかめのご飯に仕上げることができる。   In the first half of the above cooking, when the evaporation of water starts, a lot of water still exists in the pan 2 and heat is lost due to evaporation. Steam having a temperature higher than 100 ° C. is fed into the pot 2 to give latent heat of condensation of the steam, and water is added by the condensed water. And by stopping the introduction of steam before all the water in the pan 2 evaporates, the addition of heat and water increases the water-to-rice ratio than usual and gives the given heat. Can be sufficiently gelatinized and finished into soft rice.

なお、蒸気加熱手段１５は加熱制御手段１６の蒸気温度制御手段１７によって制御されており、蒸気温度が１３０℃を越えると、米が乾燥しはじめるのでこの温度以下になるように蒸気を加熱する。また、この時、鍋２内に送り込まれる蒸気量は、鍋２の上方から底部に到達する勢いを有するくらいの流速をもった量である。   Note that the steam heating means 15 is controlled by the steam temperature control means 17 of the heating control means 16, and when the steam temperature exceeds 130 ° C., the rice begins to dry, so that the steam is heated so as to be below this temperature. At this time, the amount of steam fed into the pan 2 is an amount having a flow rate enough to reach the bottom from above the pan 2.

さらに、炊き上げ時の前半だけでなく、鍋加熱手段７が停止する蒸らし工程（Ｃ）にも組み合わせて蒸気を投入してもよい。炊き上げ時の前半に投入した蒸気で好みの硬さ、すなわち「やわらかめ」を実現し、そこへ蒸らし時に１００℃以上の蒸気投入を組み合わせることで、甘味の強いやわらかいご飯に仕上げることができる。なお、蒸らし工程時に蒸気を投入する際、鍋底の鍋加熱手段７は作動停止あるいは電力量を低下させた状態であるが、鍋上面加熱手段７ｃと鍋上部側面加熱手段７ｂは、内蓋４と鍋２上方の内壁面および鍋２内の空間が１００℃以上になるよう制御される。   Furthermore, not only the first half at the time of cooking, but also the steaming step (C) in which the pan heating means 7 stops may be combined with steam. The steam that you put in the first half of the cooking process achieves the desired hardness, that is, “soft kame”, and when steamed there, you can combine it with steam at 100 ° C. or higher to make a soft rice with a strong sweetness. In addition, when putting steam in the steaming process, the pot heating means 7 at the bottom of the pot is in a state where the operation is stopped or the amount of electric power is reduced, but the pot upper surface heating means 7c and the pan upper side heating means 7b are The inner wall surface above the pan 2 and the space in the pan 2 are controlled to be 100 ° C. or higher.

次に、図５に基づいて、「かため」の硬さを選択した場合について説明する。硬さ選択から水加熱手段１２の作動および停止（ステップ１〜ステップ８）までは、「やわらかめ」を選択したときと同様の加熱制御が行われる。異なるのは、鍋２温度が１００℃到達してから一定時間経過後（Ｔ分）に水加熱手段１２と蒸気加熱手段１５が再度作動して（ステップ９〜１１）、例えば、１３０℃の蒸気が鍋２内に送られる。そして、鍋内の水がすべて蒸発して鍋底の温度が１３０℃付近に到達すると同時に蒸気発生も停止するように水加熱手段１２と蒸気加熱手段１５を停止する（ステップ１２〜１４）。同時に鍋加熱手段７も停止して１５分間蒸らして炊飯を終了する。   Next, based on FIG. 5, a case where “hard” hardness is selected will be described. From the hardness selection to the operation and stop of the water heating means 12 (step 1 to step 8), the same heating control as when “soft rice” is selected is performed. The difference is that the water heating means 12 and the steam heating means 15 are activated again after a certain period of time (T minutes) after the temperature of the pan 2 reaches 100 ° C. (steps 9 to 11). Is sent into the pot 2. Then, the water heating means 12 and the steam heating means 15 are stopped so that all the water in the pot evaporates and the temperature at the bottom of the pot reaches around 130 ° C., and at the same time the generation of steam is stopped (steps 12 to 14). At the same time, the pan heating means 7 is stopped and steamed for 15 minutes to finish cooking rice.

このような炊き上げ工程の後半は鍋内の水がほとんど蒸発して、水がない状態に近づいている。この炊き上げ時に蒸気が鍋２内に送り込まれることで、鍋２内の水の蒸発はほぼ終わりかけており、蒸気の熱は、ご飯になりつつある米表面の余分な水分の蒸発に使われることとなり、その結果、硬めのご飯に仕上げることができる。   In the latter half of the cooking process, the water in the pan is almost evaporated and it is approaching a state where there is no water. When steam is sent into the pot 2 during cooking, the water in the pot 2 is almost evaporated, and the heat of the steam is used to evaporate excess water on the rice surface that is becoming rice. As a result, it can be made into hard rice.

なお、炊き上げ工程の後半と続けて蒸らし工程にも１００℃以上の蒸気を投入してもよく、その際は甘味の強いかためのご飯に仕上げることができる。   Note that steam at 100 ° C. or higher may be added to the steaming process following the latter half of the cooking process, and in this case, it can be finished into rice for strong sweetness.

次に、図６に基づいて、新米のような粘りの強い食感に炊き上げる「もちもち」キーを選択した場合について説明する。硬さ選択から水加熱手段１２の作動および停止（ステップ１〜ステップ８）までは、「やわらかめ」あるいは「かため」を選択したときと同様の加熱制御が行われる。前述した例と異なるのは、鍋底温度が１００℃到達時と同時にタンク１１の水加熱手段１２および蒸気加熱手段１５が再度作動して、例えば、１２０℃の蒸気を鍋２内に送り込む（ステップ９〜１１）。その後、鍋２内の水がすべて蒸発して鍋底温度が１３０℃付近に到達すると同時に蒸気発生も停止するように、水加熱手段１２と蒸気加熱手段１５を停止する。同時に鍋加熱手段７も停止して５分間蒸らして炊飯を終了する（ステップ１２〜１４）。この場合、沸騰維持中から鍋内の水がなくなるまでの間、蒸気を鍋内に送り込んでおり、通常の鍋加熱手段７による熱量よりも多くの熱量を米に与えることになるので、糊化が進むと同時に通常の蒸らし時間を短縮しても十分粘りの強いご飯に仕上げることができる。なお、蒸気を投入している間に蒸気の温度を蒸気加熱手段１５によって、１１０℃から１３０℃に可変しても同等の効果が得られる。さらに、炊き上げ工程から蒸らし工程まで、１００℃以上の蒸気を投入してもよく、その場合は蒸気の高い熱量によって、炊飯時間が全体的短縮されるとともに糊化が十分促進された甘味の強いご飯に仕上がる。   Next, based on FIG. 6, a case where the “mochimochi” key to cook a sticky texture like a new rice is selected will be described. From the hardness selection to the operation and stop (step 1 to step 8) of the water heating means 12, the same heating control as when “soft” or “warming” is selected is performed. The difference from the above-described example is that when the pan bottom temperature reaches 100 ° C., the water heating means 12 and the steam heating means 15 of the tank 11 are actuated again to feed, for example, 120 ° C. steam into the pan 2 (step 9). To 11). Thereafter, the water heating means 12 and the steam heating means 15 are stopped so that all the water in the pot 2 evaporates and the pan bottom temperature reaches around 130 ° C., and at the same time the generation of steam is stopped. At the same time, the pan heating means 7 is stopped and steamed for 5 minutes to finish cooking rice (steps 12 to 14). In this case, steam is fed into the pan from the time the boiling is maintained until the water in the pan runs out, and the amount of heat is given to the rice more than the amount of heat generated by the normal pan heating means 7, so that gelatinization is performed. At the same time, even if the normal steaming time is shortened, it can be made into rice that is sufficiently sticky. Even when the steam temperature is changed from 110 ° C. to 130 ° C. by the steam heating means 15 while the steam is being charged, the same effect can be obtained. Furthermore, from the cooking process to the steaming process, steam of 100 ° C. or higher may be added. In that case, the high heat quantity of the steam shortens the cooking time as a whole, and the gelatinization is sufficiently accelerated and the sweetness is strong. Finished with rice.

このように、本実施の形態における炊飯器は、炊飯工程中の炊き上げ工程時に、鍋２内への蒸気供給タイミングを変化可能としたことで、鍋２内の米と水には与えられる熱量と蒸気が凝縮して生じる水付加により、炊き上げ時の蒸発量が変化し、ご飯の硬さおよび食感を好みに応じて炊き上げることができる。   Thus, the rice cooker in this Embodiment made it possible to change the steam supply timing into the pot 2 during the cooking process during the rice cooking process, so that the amount of heat given to the rice and water in the pot 2 is changed. The amount of evaporation at the time of cooking changes due to the addition of water resulting from the condensation of steam, and the hardness and texture of rice can be cooked according to taste.

以上のように、本発明にかかる炊飯器は、蒸気供給により、水を直接供給して水加減を調整しなくとも、ご飯の硬さを炊き分けることができるので、ご飯の嗜好の多様化に応じた炊飯が可能となり、家庭用の炊飯器のほかに、業務用炊飯器などにも適用できる。   As described above, the rice cooker according to the present invention can cook the hardness of rice without supplying water directly and adjusting the water level by supplying steam, thus diversifying the taste of rice. In addition to home-use rice cookers, it can also be applied to commercial rice cookers.

本発明の実施の形態における炊飯器の断面図Sectional drawing of the rice cooker in embodiment of this invention 同炊飯器の要部の平面図Top view of the main part of the rice cooker 同炊飯器による「やわらかめ」炊飯のフローチャートFlow chart of “soft rice” rice cooking by the rice cooker 同炊飯器の鍋底温度と炊飯工程の関係を示すグラフGraph showing the relationship between the pot bottom temperature of the rice cooker and the rice cooking process 同炊飯器による「かため」炊飯のフローチャートFlow chart of “Kake” rice cooking by the rice cooker 同炊飯器による「もちもち」炊飯のフローチャートFlow chart of rice cake cooking with the rice cooker

符号の説明Explanation of symbols

１ 炊飯器本体
２ 鍋
３ 蓋
６ 鍋温度検知手段
７ 鍋加熱手段
７ａ 鍋底加熱手段
７ｂ 鍋上部側面加熱手段
７ｃ 鍋上面加熱手段
８ 硬さ選択手段
９ 硬さ選択キー
１１ タンク
１２ 水加熱手段
１３ 蒸気供給手段
１４ 蒸気供給経路
１５ 蒸気加熱手段
１６ 加熱制御手段 DESCRIPTION OF SYMBOLS 1 Rice cooker main body 2 Pan 3 Lid 6 Pan temperature detection means 7 Pan heating means 7a Pan bottom heating means 7b Pan top side heating means 7c Pan top surface heating means 8 Hardness selection means 9 Hardness selection key 11 Tank 12 Water heating means 13 Steam Supply means 14 Steam supply path 15 Steam heating means 16 Heating control means

Claims (8)

鍋と、前記鍋を加熱する鍋加熱手段と、前記鍋内に蒸気を供給する蒸気供給手段とを備え、前記蒸気供給手段による鍋内への蒸気供給タイミングを炊飯工程の炊き上げ工程において可変とした炊飯器。 A pot, a pot heating means for heating the pot, and a steam supply means for supplying steam into the pot, and the steam supply timing into the pot by the steam supply means is variable in the cooking process of the rice cooking process Cooker. 蒸気供給手段は、鍋の温度を検知する鍋温度検知手段によって検知された温度が、沸騰温度到達時から沸騰温度を超えて鍋内の水がなくなる所定温度に到達するまで、鍋内へ蒸気を供給するようにした請求項１に記載の炊飯器。 The steam supply means detects steam from the pan temperature until the temperature detected by the pan temperature detection means reaches a predetermined temperature at which the water in the pan exceeds the boiling temperature and the water in the pan disappears. The rice cooker according to claim 1, which is supplied. 蒸気供給手段は、鍋温度検知手段によって検知された温度が沸騰温度到達時から沸騰維持の間に、鍋内へ蒸気を供給するようにした請求項１に記載の炊飯器。 The rice cooker according to claim 1, wherein the steam supply means supplies steam into the pot while the temperature detected by the pot temperature detecting means reaches the boiling temperature and keeps boiling. 蒸気供給手段は、鍋温度検知手段によって検知された温度が沸騰維持温度で所定時間経過した時点から沸騰温度を超えて鍋の水がなくなる所定温度に到達するまで、鍋内へ蒸気を供給するようにした請求項１に記載の炊飯器。 The steam supply means supplies steam into the pot from the time when the temperature detected by the pot temperature detecting means reaches a predetermined temperature at which the boiling temperature exceeds the boiling temperature after reaching a predetermined temperature after the boiling maintenance temperature is reached. The rice cooker according to claim 1. 蒸気供給手段は、ご飯の硬さを選択する硬さ選択手段で選択された硬さレベルに応じて、鍋内への蒸気供給タイミングが制御されるようにした請求項１〜４のいずれか１項に記載の炊飯器。 The steam supply means is configured to control steam supply timing into the pan in accordance with the hardness level selected by the hardness selection means for selecting the hardness of the rice. Rice cooker according to item. 蒸気供給手段から発生した蒸気を加熱する蒸気加熱手段を備えた請求項１〜５のいずれか１項に記載の炊飯器。 The rice cooker of any one of Claims 1-5 provided with the steam heating means which heats the steam generate | occur | produced from the steam supply means. 蒸気加熱手段によって加熱された蒸気の温度を制御する蒸気温度制御手段を備えた請求項６項に記載の炊飯器。 The rice cooker of Claim 6 provided with the steam temperature control means which controls the temperature of the steam heated by the steam heating means. 鍋加熱手段は、鍋底加熱手段と、鍋上面加熱手段と、鍋上部側面加熱手段を有し、鍋内の空間を１００℃以上に保持するように加熱する請求項１〜７のいずれか１項に記載の炊飯器。 The pot heating means has a pot bottom heating means, a pot upper surface heating means, and a pan upper side surface heating means, and heats so that the space in the pot is maintained at 100 ° C or higher. Rice cooker as described in.

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