JP2006110133A

JP2006110133A - Rice cooker

Info

Publication number: JP2006110133A
Application number: JP2004301159A
Authority: JP
Inventors: Saori Kako; さおり加古; Yumiko Hirata; 由美子平田; Nobuko Ichiki; 暢子市来; Mayumi Nakama; 真由美中間; Setsuko Tonomura; 節子外村; Setsuo Shimoyoshi; 勢津雄下▲吉▼
Original assignee: Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Holdings Corp
Priority date: 2004-10-15
Filing date: 2004-10-15
Publication date: 2006-04-27

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker which can cook rice of a good taste even with rice of which the refining quality is inferior such as broken rice or over-rounded rice from among possessed rice or rice of a kind indicating characteristics being similar to the above-mentioned rice by executing an optimal rice cooking sequence if the possessed rice or rice of a quality being equivalent to the stored rice is selected by a rice quality selecting means from the outside in advance before rice cooking is performed. <P>SOLUTION: A heating controlling means automatically controls a heating means in such a manner that a water immersion process in which rice is made to absorb water from among rice cooking processes may be performed at a normal temperature, and in a boiling maintaining process, the conducting rate per unit time may be made the same as a finishing process when the possessed rice or rice of the quality being equivalent to the possessed rice is selected by the rice quality selecting means from the outside in advance before a user performs the rice cooking. Thus, damages to rice are suppressed to a minimum, and cooked rice of a good taste without the collapse of rice grains and the residue of cores can be cooked. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は主に家庭用に使用する炊飯器に関するものである。 The present invention relates to a rice cooker mainly used for home use.

一般の家庭用のマイコン制御式炊飯器においては、白米をおいしいごはんに炊き上げるための火加減を炊飯シーケンスとしてマイコンに内蔵している。一般的には、米に水を吸水させる浸水工程と、一気に鍋内の温度を上げて沸騰させる炊き上げ工程と、沸騰を維持させてお米のでんぷんを糊化させてごはんにする沸騰維持工程と、炊き上がったごはんを蒸らして鍋内を均一に仕上げるむらし工程からなり、米を洗って水加減をしてスイッチを押せば、およそ３０〜６０分でおいしいごはんが炊き上がるようになっている。 In a general microcomputer-controlled rice cooker for home use, a cooker sequence for cooking white rice into delicious rice is incorporated in the microcomputer. In general, the soaking process to make the rice absorb water, the cooking process to raise the temperature in the pan at a stroke and the boiling process, and the boiling maintenance process to make the rice starch gelatinize by maintaining the boiling It consists of an uneven process that steams the cooked rice and finishes the pan evenly. After washing the rice, adding water and pressing the switch, delicious rice will be cooked in about 30-60 minutes. Yes.

さらに、使用者の好みのごはんに炊き上げるために、同じ水加減でも異なる硬さに炊き上げるように火加減を調整し、使用者が自由に選べるようにしたものもある（例えば、特許文献１参照）。 Furthermore, in order to cook the user's favorite rice, there is also one that adjusts the heating so that it can be cooked to different hardness even with the same amount of water, so that the user can freely select (for example, Patent Document 1) reference).

また、季節による米の劣化具合を考慮して、新米のときは火加減を抑えて粒が崩れないように、夏場米のときは高火力で米の劣化臭をとばして炊き上げるように火加減を調整し、使用者が自由に選べるようにしたものもある（例えば、特許文献２参照）。 In addition, taking into account the deterioration of rice depending on the season, in the case of a new rice, the heat is controlled so that the grain does not break down, and in the case of summer rice, the rice is cooked with high heating power to eliminate the rice odor. In some cases, the user can freely select one (see, for example, Patent Document 2).

さらに、米の品種や銘柄によってそれぞれに最適ないくつかの炊飯シーケンスを持ち、使用者が状況に応じて自由に選べるようにしたものもある（例えば、特許文献３参照）。
特開平４−６７８２０号公報特開平６−１３３８４９号公報特開２００２−３００９６３号公報 Furthermore, there are some rice cooking sequences that are optimal for each rice variety and brand, so that the user can freely select according to the situation (for example, see Patent Document 3).
Japanese Unexamined Patent Publication No. 4-67820 Japanese Patent Laid-Open No. 6-1333849 JP 2002-300963 A

しかしながら、これらのような状況に応じたさまざまな炊飯シーケンスをもってしても、べちゃついたり、芯が残ったり、味がでなかったりしておいしく炊けない場合があった。このような、うまく炊けないといわれる米を解析したところ、保有米、あるいは自家米と呼ばれ、食糧法のもとでは計画外流通米という、農家が自家消費用に取り置いている米が多いことが判明した。 However, even with various rice cooking sequences according to the situation as described above, there were cases where the food was sticky, the core remained, the taste was not good, and it could not be cooked deliciously. Analyzing rice that is said to be unable to cook well, it is called owned rice or private rice, and under the Food Act, there are many rice that farmers have reserved for private consumption, unplanned distribution rice It has been found.

一般に商品として流通している米は、農協などの政府登録出荷取扱業者が農家から集荷後、カントリーエレベータ等の設備で乾燥後、低温で保存されており、必要時にもみすりをして出荷される。その後、政府に登録された卸売業者や小売業者を通じて精米後、精白米の状態で販売される。生産者からの出荷や流通の段階で国による精米の品位基準や、業界の自主基準に基づく米の検査があり、一定の基準を満たした安定した品質の米が流通するようになっている。 Rice that is generally distributed as a commodity is collected at a low temperature after being collected from a farmer by a government-registered shipping dealer such as an agricultural cooperative, dried in a facility such as a country elevator, and shipped by grinding when necessary. . After that, it is sold in the state of polished rice after milling through wholesalers and retailers registered with the government. At the stage of shipment and distribution from producers, there are inspections of rice based on the quality standards of polished rice by the country and voluntary standards of the industry, and stable quality rice that meets certain standards is distributed.

一方、保有米は、食糧法のもとでは計画外流通米と呼ばれるが、農家が自分で生産した米をそのまま保管し自家用に消費するもので、集荷され混米したりすることがないため、確実な単一銘柄米ということができる。生産者は、食糧事務所長へ届出をすれば、この米を流通を通さずに直接一般に販売することもでき、市場でも生産者の顔が見える安心できるお米として人気が高い。しかし、生産品質については確実である一方、精米品質に関しては、検査や基準の管理の必要がないので、保存の仕方によっては水分が低かったり、精米方法によって過搗精であったり、砕米や糠の付着が多かったりというような、精米基準に対して劣っている場合も散見される。 On the other hand, owned rice is called unplanned distribution rice under the Food Law, but the farmer keeps the rice produced by himself and consumes it for his own use. It can be said that it is a reliable single brand rice. Growers can sell the rice directly to the general public without going through the distribution if they notify the food office manager, and it is very popular as a safe rice that can be seen in the market. However, while the production quality is certain, there is no need for inspection and standard management for the quality of polished rice, so depending on how it is stored, the moisture content is low, the milling method is overly refined, There are some cases where it is inferior to the milled rice standard, such as a lot of adhesion.

このような米を炊飯した場合、例えば米粒が砕けたり割れたりした、砕米の多い米の場合には、４０〜５０℃に加熱して米に吸水をさせる浸水工程で米の断面からでんぷんが流出し、粒の周りがのりのようなごはんになり、またでんぷんが鍋底にたまって鍋内全体への熱の伝わりを阻害して、芯のあるごはんに炊き上がる。精米しすぎである過搗精の場合にも同様な現象が起こるが、搗精によりうまみ層間までもが削られているため、さらに味のないごはんになる。また、精米後の処理が不十分で糠やかすが多く残っているような場合には、精米の劣化も早く、古米臭が強くなったり、脂質の酸化により米の周りに酸化層ができ、吸水が阻害されて芯があるようなごはんになる。一般的に、炊飯シーケンスは市場で最も流通量が多い、品質基準を満たした計画流通米を基準に設定されている。そのため、このような主に保有米のうち精米品質の劣る米に対して、従来の炊飯シーケンスではその米の特性に対応できず、良好な食味のごはんに炊き上がらないという問題があった。 When such rice is cooked, for example, in the case of rice with a lot of crushed rice grains that have been crushed or cracked, the starch flows out from the cross section of the rice in a water immersion process where the rice is heated to 40-50 ° C. to absorb the water. Then, the rice around the grains becomes a paste-like rice, and the starch accumulates at the bottom of the pan, hindering the transfer of heat to the entire pan, and is cooked into a cored rice. The same phenomenon occurs in the case of over-milling, which is too much milled rice, but since the umami layer has been removed by milling, the rice becomes even more tasteless. In addition, if the treatment after milling is insufficient and a large amount of rice bran remains, the milled rice will deteriorate quickly, the smell of old rice will become strong, or an oxidation layer will form around the rice due to oxidation of lipids. Becomes a rice that has been blocked. Generally, the rice cooking sequence is set on the basis of planned distribution rice that satisfies the quality standard and has the largest distribution volume in the market. For this reason, there is a problem in that, with respect to the rice having poor rice quality, the conventional rice cooking sequence cannot cope with the characteristics of the rice and the rice with good taste cannot be cooked.

本発明は上記のような問題を解決するためになされたもので、主に保有米のうち、砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対して、浸水工程は常温で十分吸水させた後、炊き上げ工程では強火で一気に炊き上げ、沸騰維持工程では常に一定の沸騰状態を維持するように火力を調節し、むらし工程で均一に仕上げるという炊飯シーケンスを実現することで、つやと粘り、味のある良好な食味のごはんを炊き上げることのできる炊飯器を提供することを目的とするものである。 The present invention was made in order to solve the above problems, and mainly for rice with poor quality of polished rice such as crushed rice and excessively milled rice, or rice of varieties exhibiting similar characteristics. In the water immersion process, after sufficiently absorbing water at room temperature, the rice is cooked at high heat in the cooking process, and the heating power is adjusted to maintain a constant boiling state in the boiling maintenance process. It is an object of the present invention to provide a rice cooker that can cook a rice having a good taste with a smooth and sticky taste by realizing a sequence.

上記課題を解決するために本発明の炊飯器は、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対して、炊飯を行う前にあらかじめ米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、加熱制御手段は米に水を吸水させる浸水工程と、鍋内を沸騰させる炊き上げ工程と、沸騰を維持させてお米のでんぷんを糊化させてごはんにする沸騰維持工程と、炊き上がったごはんを蒸らして鍋内を均一に仕上げるむらし工程からなる炊飯シーケンスにおいて、浸水工程では常温で吸水させて加熱による米へのダメージを減らし、炊き上げ工程と沸騰維持工程では同一の単位時間当りの通電率と火力で一定の沸騰状態を維持するよう炊き上げ、また炊飯量に応じて火力を調整する場合は、単位時間当りの通電率は同じ状態のまま入力火力を低減し、一定の沸騰様式を維持させて炊き上げるものである。 In order to solve the above-mentioned problems, the rice cooker of the present invention is mainly used before the rice is cooked on the rice having a poor quality such as crushed rice or excessively milled rice or the varieties having similar characteristics. If the rice quality selection means is selected in advance, the heating control means will maintain the boiling process, the soaking process for making the rice absorb water, the cooking process for boiling the pot, and the boiling. In a rice cooking sequence consisting of a boiling maintenance process that gelatinizes rice starch to make rice and an unevenness process that steams the cooked rice and finishes the pan uniformly, in the water immersion process, water is absorbed at room temperature and heated to rice When the cooking process and boiling maintenance process are cooked to maintain a constant boiling state with the same energization rate and heating power per unit time, and the heating power is adjusted according to the amount of rice cooked Duty ratio per unit time is reduced while the input thermal power the same state, but to increase cook by maintaining a constant boiling manner.

本発明の炊飯器は、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対しても、炊飯を行う前にあらかじめ外部から米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、最適な炊飯シーケンスを実行することにより良食味のごはんを得られる炊飯器を提供することができる。 The rice cooker of the present invention is mainly used for the rice quality from the outside in advance before cooking rice, even for rice that is inferior in polished rice quality such as crushed rice and excessively milled rice, or rice of varieties that show similar characteristics. If the selected rice or the rice of quality equivalent to it is selected by the selection means, it is possible to provide a rice cooker that can obtain a good-tasting rice by executing an optimal rice cooking sequence.

第１の発明は、本体と、前記本体の内部に収納され米と水を入れる鍋と、前記鍋の上部開口部を覆う開閉自在な外蓋と、前記鍋を加熱する加熱手段と、前記鍋の温度を測定する鍋温度検知手段と、前記加熱手段を制御する加熱制御手段と、炊飯を行う前に被調理物である米の品質について、保有米あるいはそれに準じる品質の米をあらかじめ外部から選択する米質選択手段と、前記米質選択手段の選択に基づいて炊飯シーケンスを設定する工程設定手段とを備え、前記加熱制御手段は、前記工程設定手段によって設定された炊飯シーケンスと前記鍋温度検知手段からの出力を入力として前記加熱手段を制御するので、選択した米の特性に合わせたシーケンスで炊き上げることができ、米の品質が劣る場合にも良食味のごはんを得られる炊飯器を提供することができる。 1st invention is a main body, the pan accommodated in the inside of the said main body, and the pot which puts rice and water, the openable / closable outer cover which covers the upper opening part of the said pan, the heating means which heats the said pan, and the said pan The temperature of the pan is measured, the heating control means for controlling the heating means, and the quality of rice to be cooked before cooking rice, the retained rice or rice of quality equivalent to it is selected from the outside in advance A rice quality selection means, and a process setting means for setting a rice cooking sequence based on the selection of the rice quality selection means, and the heating control means comprises the rice cooking sequence set by the process setting means and the pan temperature detection. Since the heating means is controlled by using the output from the means as an input, the rice cooker can be cooked in a sequence that matches the characteristics of the selected rice, and can obtain a good-tasting rice even when the quality of the rice is poor It is possible to provide.

第２の発明は、上記第１の発明において、工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合には、炊飯工程のうち米に水を吸水させる浸水工程を常温で行うシーケンスに設定することができるので、加熱による米粒の割れやでんぷんの流出など、米へのダメージを最低限に抑えて炊き上げる炊飯器を提供することができる。 In a second aspect of the first aspect of the present invention, in the first aspect, the process setting means absorbs water into the rice during the rice cooking process when the selection content of the rice quality selection means is the retained rice or the quality of the rice. Since the water immersion process to be performed can be set to a sequence that is performed at room temperature, it is possible to provide a rice cooker that cooks with minimal damage to rice, such as cracking of rice grains and spilling of starch.

第３の発明は、上記第１または２の発明において、工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合には、炊飯工程のうち被調理物を沸騰させる炊き上げ工程と沸騰後の沸騰維持工程において、沸騰維持工程の単位時間当りの通電率および入力火力を炊き上げ工程と同じ状態とし、一定の沸騰様式と火力を維持させるシーケンスに設定することができるので、粒に物理的なダメージを与えることなく沸騰糊化させ、粒の中心部まで炊き上げて、粒の崩れや芯の残りのないごはんを炊き上げる炊飯器を提供することができる。 In a third aspect of the invention according to the first or second aspect of the invention, the process setting means, if the selection content of the rice quality selection means is retained rice or rice of a quality equivalent thereto, is to be cooked in the rice cooking process. In the cooking process to boil and the boiling maintenance process after boiling, the current rate per unit time of the boiling maintenance process and the input heating power are set to the same state as the cooking process, and set to a sequence that maintains a constant boiling mode and heating power Because it is possible to boil gelatinize without physically damaging the grain, cook to the center of the grain, can provide a rice cooker that cooks rice without crumble and remaining core .

第４の発明は、上記第３の発明において、工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合で非調理物の量が少ない場合には、沸騰維持工程の単位時間当りの通電率は炊き上げ工程と同じで、入力火力を低減させ、一定の沸騰様式を長時間維持させるシーケンスに設定することができるので、炊飯量が少ない場合にも粒の崩れを抑えて、かつ中まで火のとおったごはんを炊き上げる炊飯器を提供することができる。 The fourth invention is the above-mentioned third invention, wherein the process setting means is a case where the selection content of the rice quality selection means is the possessed rice or the rice of quality equivalent thereto, and the amount of non-cooked food is small, In the boiling maintenance process, the energization rate per unit time is the same as in the cooking process, and it can be set to a sequence that reduces the input heating power and maintains a constant boiling mode for a long time. It is possible to provide a rice cooker that suppresses the collapse of rice and cooks cooked rice to the inside.

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、本実施例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. In addition, this invention is not limited by the form of a present Example.

（実施の形態１）
図１は、本発明の第１の実施の形態における炊飯器のブロック図を示すもので、電気式ＩＨ加熱炊飯器の一例である。図１において、本体１の内部には着脱自由に収納され米と水を入れる鍋２と、鍋２の底側面部に対向するように配置され前記鍋２を加熱する加熱手段４を備え、前記本体１の上面開口部には、鍋２を着脱可能なように開閉自在な外蓋３を備えている。また、鍋２の底面中央に外接して鍋温度検知手段５を配置し、加熱制御手段６が鍋温度検知手段５の検知温度を入力し、加熱手段４の加熱量を制御して鍋２を加熱し鍋２内の米と水を炊飯するものである。 (Embodiment 1)
FIG. 1: shows the block diagram of the rice cooker in the 1st Embodiment of this invention, and is an example of an electric type IH heating rice cooker. In FIG. 1, the main body 1 is detachably stored in a pot 2 for containing rice and water, and a heating means 4 for heating the pot 2 disposed so as to face the bottom side surface of the pot 2, The upper surface opening of the main body 1 includes an outer lid 3 that can be freely opened and closed so that the pan 2 can be attached and detached. In addition, the pan temperature detecting means 5 is arranged around the bottom center of the pan 2, the heating control means 6 inputs the temperature detected by the pan temperature detecting means 5, and the heating amount of the heating means 4 is controlled to control the pan 2. Heating and cooking rice and water in the pan 2.

さらに、外蓋３には炊飯を行う前に被調理物である米の品質について、保有米を選択できる米質選択手段７が設けられており、使用者が鍋２内に米と水を入れた後に、使用する米がこれに該当する場合は保有米を選択する。ここで、米質選択手段７の選択肢は保有米となっているが、保有米でなくとも保有米に準じる品質の米の場合にも選択することができる。米質選択手段７で保有米を選択すると、工程設定手段８は保有米に適したシーケンスを加熱制御手段６に伝え、加熱制御手段６はこの保有米に適したシーケンスと鍋温度検知手段５からの出力を入力として加熱手段４を制御し、鍋２内の被調理物を炊き上げるものである。 In addition, the outer lid 3 is provided with a rice quality selection means 7 that allows the user to select the possessed rice for the quality of the rice to be cooked before cooking, and the user puts rice and water into the pan 2. After that, if the rice to be used falls under this, select the owned rice. Here, the choice of the rice quality selection means 7 is the possessed rice, but even if it is not the possessed rice, it can also be selected in the case of the rice of the quality according to the retained rice. When the rice quality is selected by the rice quality selection means 7, the process setting means 8 transmits a sequence suitable for the retained rice to the heating control means 6, and the heating control means 6 detects the sequence suitable for the retained rice and the pan temperature detection means 5. The heating means 4 is controlled with the output of the above as an input, and the food to be cooked in the pan 2 is cooked.

以上のように構成された炊飯器について、以下その動作、作用を図８を基に説明する。図８（ａ）は一般的な炊飯工程を示す図で、図８（ｂ）は一般的な炊飯工程における米の温度を示す図である。はじめに、一般的な炊飯工程は、図８（ａ）に示すように、主として、浸水工程Ａ、炊き上げ工程Ｂ、沸騰維持工程Ｃ、むらし工程Ｄから成る。 About the rice cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated based on FIG. Fig.8 (a) is a figure which shows a general rice cooking process, FIG.8 (b) is a figure which shows the temperature of the rice in a general rice cooking process. First, as shown in FIG. 8A, a general rice cooking process mainly includes a water immersion process A, a cooking process B, a boiling maintenance process C, and a spotting process D.

浸水工程Ａでは、計時手段（図示せず）の計時時間が第一の所定時間ｔ１（通常２０分前後）になるまで、鍋温度検知手段５の検知温度Ｔａが第一の所定温度Ｔ１（通常５５℃前後）になるように加熱制御手段６が加熱手段４を制御し、加熱手段４で鍋２を加熱するものである。浸水工程は、糊化温度よりも低温の水に米を浸し、予め米に吸水させておくことで、以降の工程において、米の中心部まで十分に糊化させるための工程である。また、本工程は、米に含まれるアミラーゼにより澱粉を分解しグルコースを生成させる工程でもあり、ここで、飯の甘味を生み出すのである。 In the flooding step A, the detected temperature Ta of the pan temperature detecting means 5 is the first predetermined temperature T1 (normally) until the time measured by the time measuring means (not shown) reaches the first predetermined time t1 (normally around 20 minutes). The heating control means 6 controls the heating means 4 so as to be about 55 ° C., and the pan 2 is heated by the heating means 4. The water immersion process is a process for sufficiently gelatinizing the rice in the subsequent steps by immersing the rice in water having a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance. In addition, this step is also a step of decomposing starch by amylase contained in rice to produce glucose, and here, the sweetness of rice is produced.

次に、浸水工程Ａ終了後、炊き上げ工程に移行する。炊き上げ工程Ｂでは、図８（ａ）に示すように、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））になるまで、加熱手段４が鍋２を加熱するものである。 Next, after the water immersion process A is completed, the process proceeds to the cooking process. In the cooking step B, as shown in FIG. 8 (a), the heating means 4 until the detection temperature Ta of the pan temperature detection means 5 reaches the second predetermined temperature T2 (the boiling point of water (usually around 100 ° C.)). Heats the pan 2.

なお、本工程では、鍋温度検知手段５の検知温度により加熱手段４を制御したが、別途、鍋の開口部を覆う蓋３の温度を検知する蓋温度検知手段を設け、蓋温度検知手段の検知温度が所定温度に達するまで、加熱手段４が鍋２を加熱することもできる。 In this step, the heating means 4 is controlled by the temperature detected by the pan temperature detecting means 5, but a lid temperature detecting means for detecting the temperature of the lid 3 covering the opening of the pot is provided separately. The heating means 4 can also heat the pan 2 until the detected temperature reaches a predetermined temperature.

引き続き、炊き上げ工程Ｂ終了後、沸騰維持工程Ｃに移行する。沸騰維持工程Ｃでは、鍋２に水が有る間は、鍋温度検知手段５の検知温度Ｔａが、図８（ａ）に示すように、第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））で沸騰状態を維持するように加熱制御手段６が加熱手段４を制御し、加熱手段４が鍋２を加熱する。そして、沸騰維持工程Ｃが経過していくと、鍋２内の水が蒸発して、鍋２内に水がなくなると、鍋２の温度が上昇する。鍋温度検知手段５の検知温度Ｔａが、第三の所定温度Ｔ３（水の沸点以上）に到達すると、鍋２内に水がなくなったと判断し工程の終了とする。この工程は、米澱粉を糊化させる工程であり、炊飯後の飯の糊化度は１００％近くに達するが、この工程終了時には糊化度は５０〜６０％程度となる。 Then, after the cooking process B is completed, the process proceeds to the boiling maintenance process C. In the boiling maintenance process C, as long as there is water in the pan 2, the detected temperature Ta of the pan temperature detecting means 5 is a second predetermined temperature T2 (boiling point of water (usually 100 ° C., as shown in FIG. 8A)). The heating control means 6 controls the heating means 4 so that the boiling state is maintained in the vicinity)), and the heating means 4 heats the pan 2. And if the boiling maintenance process C passes, the water in the pan 2 will evaporate, and if there is no water in the pan 2, the temperature of the pan 2 will rise. When the detected temperature Ta of the pot temperature detecting means 5 reaches the third predetermined temperature T3 (above the boiling point of water), it is determined that there is no water in the pot 2 and the process is ended. This step is a step of gelatinizing rice starch, and the degree of gelatinization of rice after cooking reaches nearly 100%, but the degree of gelatinization is about 50 to 60% at the end of this step.

次に、むらし工程Ｄに進む。むらし工程Ｄでは、図８（ａ）に示すように、計時手段の計時時間が第二の所定時間ｔ２（通常１５分前後）になるまで、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（通常１００℃近傍）で維持するように加熱制御手段６が加熱手段４を制御し、加熱手段４が鍋２を加熱する。むらし工程は沸騰維持工程に引き続き、米澱粉の糊化させる工程であり、むらし工程の開始時には糊化度は５０〜６０％程度であったものが、むらし工程終了時、すなわち、炊飯終了時には、糊化度は１００％近くに達するのである。 Next, the process proceeds to the unevenness process D. In the unevenness process D, as shown in FIG. 8A, the detected temperature Ta of the pan temperature detecting means 5 is kept at the second time until the time measured by the time measuring means reaches a second predetermined time t2 (usually around 15 minutes). The heating control means 6 controls the heating means 4 so that it is maintained at a predetermined temperature T2 (usually around 100 ° C.), and the heating means 4 heats the pan 2. The unevenness process is a process of gelatinizing rice starch following the boiling maintaining process. At the beginning of the unevenness process, the gelatinization degree was about 50 to 60%, but at the end of the unevenness process, that is, rice cooking At the end, the degree of gelatinization reaches nearly 100%.

このような炊飯工程を実行すると、鍋温度検知手段５の検知温度Ｔａが図８（ａ）に示すこととなり、鍋２内の温度Ｔｂ、すなわち、米の温度は図８（ｂ）に示すように温度推移する。 When such a rice cooking process is executed, the detected temperature Ta of the pan temperature detecting means 5 is shown in FIG. 8 (a), and the temperature Tb in the pan 2, that is, the temperature of the rice is as shown in FIG. 8 (b). Temperature transition to.

続いて、保有米の特性について、図２を用いて説明する。図２は、保有米の各水温における吸水率の変化を示した図である。これは、保有米のうち、一般的な炊飯シーケンスではべたついたり芯が残ったりして良食味のごはんに炊き上がらなかった米について、特徴的に見られた傾向を示すものである。米を２０℃、６０℃、７０℃の各温度に浸漬した場合の経過時間ごとの吸水率を調べたところ、各温度ごとの吸水率に明らかな差があり、２０℃では６０分で約２０％とやや低めだが、６０℃では約２８％と吸水率が上昇し、特に７０℃で浸漬した場合は２０分程度で粒表面の糊化が始まり、米粒が糊で団子状に固まって吸水率も５０％以上と急激に増える傾向にある。これより、米の表面の組織はもろく、温度により吸水が進むが、芯までの吸水はしにくいということが分かる。このような、粒表面の崩れかけた米をその後高火力で炊き上げた場合、表面に溶け出たデンプンが先に糊化して米粒を覆い、水分の米粒の中への浸透と糊化を阻害する。そのため、粒の表面がべたつき、粒の中は芯の残る炊き上がりになり、食味が劣るのである。これらの米は、米の成分分析結果からは明らかな特性が見られず、吸水率測定によってはじめて特徴が明らかになった。また、保有米でなくとも砕米率の高い米も同様な傾向を示し、精米品質によっても吸水特性が変化することが判明した。 Next, characteristics of the owned rice will be described with reference to FIG. FIG. 2 is a graph showing changes in water absorption rate at each water temperature of retained rice. This shows the tendency characteristically observed for rice that has not been cooked in good-tasting rice due to stickiness or core remaining in a general rice cooking sequence. When the water absorption rate for each elapsed time when the rice was immersed in each temperature of 20 ° C., 60 ° C., and 70 ° C. was examined, there was a clear difference in the water absorption rate for each temperature. %, But the water absorption increases to about 28% at 60 ° C. Especially when immersed at 70 ° C, the surface of the grain begins to gelatinize in about 20 minutes, and the rice grains solidify in a dumpling form with glue to absorb water. There is also a tendency to increase rapidly to over 50%. From this, it can be seen that the structure of the surface of the rice is brittle and water absorption proceeds with temperature, but water absorption to the core is difficult. When rice with the grain surface crumbled is cooked with high heat, the starch that has melted on the surface first gelatinizes and covers the rice grain, impeding the penetration and gelatinization of moisture into the rice grain. To do. Therefore, the surface of the grain is sticky, the inside of the grain is cooked with a core remaining, and the taste is poor. These rice did not show clear characteristics from the results of component analysis of rice, and the characteristics became clear only by measuring the water absorption rate. Moreover, even if it is not owned rice, the rice with a high broken rice ratio showed the same tendency, and it turned out that a water absorption characteristic changes with the quality of polished rice.

一方、図３は流通米の各水温における吸水率の変化を示した図である。これは、市販の流通米、および保有米の中でも一般の炊飯シーケンスでふっくらと良好な食味に炊き上げることのできる米について見られた傾向を示すものである。この場合は、各温度ごとの吸水率の差は比較的小さく、２０℃では６０分で約２２％、４０℃でも６０分で約２３％と吸水率は高めであるものの、温度による差は少ない。７０℃でも４０分で約４０％であり、糊化は起こっておらず、米粒の状態である。この結果より、一般の炊飯シーケンスでの浸水工程、すなわち糊化温度よりも低温の５５℃前後の水に米を浸し、あらかじめ米に吸水させておく過程での米粒の安定性が高く、粒が崩れにくいという傾向が明らかになった。このような米を高火力で一気に炊き上げると粒の中まで均一に吸水しており、組織の崩れも少ないため、全体がふっくらと柔らかく良食味に炊き上がるのである。 On the other hand, FIG. 3 is a figure which showed the change of the water absorption rate in each water temperature of distribution | circulation rice. This shows the tendency seen about the rice which can be cooked to a plump and favorable taste by a general rice cooking sequence among commercial distribution rice and holding rice. In this case, the difference in water absorption at each temperature is relatively small. Although the water absorption is about 22% in 60 minutes at 20 ° C. and about 23% in 60 minutes even at 40 ° C., the difference in temperature is small. . Even at 70 ° C., it is about 40% in 40 minutes, no gelatinization occurs, and it is in the state of rice grains. From this result, the stability of the rice grains in the water immersion process in the general rice cooking sequence, that is, the process of immersing the rice in water around 55 ° C. lower than the gelatinization temperature and allowing the rice to absorb water in advance, The tendency to be hard to collapse became clear. When such rice is cooked at a stretch with high heat, it absorbs water evenly into the grains, and there is little disruption of the structure, so the whole is boiled softly with good taste.

このような特性をもち、一般的な炊飯シーケンスではべたついたり芯が残ったりして良食味のごはんに炊き上がらなかった保有米をおいしいごはんになるように炊き上げるためには、まず第１に浸水工程での粒の崩れを抑えて芯まで吸水させることである。第２には、粒に物理的なダメージを与えることなく沸騰糊化させることである。 In order to cook rice that has not been cooked in good-tasting rice with such characteristics and sticky or core remains in a general rice cooking sequence to become delicious rice, first of all it is flooded This is to suppress the collapse of the grains in the process and absorb water up to the core. The second is to boil gelatinize without physically damaging the grains.

次に、以上のように構成された炊飯器において、炊飯を行う動作について図４を用いて説明する。 Next, the operation | movement which cooks in the rice cooker comprised as mentioned above is demonstrated using FIG.

図４は本発明の第１の実施の形態における炊飯器の炊飯工程を示す図である。 Drawing 4 is a figure showing the rice cooking process of the rice cooker in the 1st embodiment of the present invention.

まず使用者が鍋２内に米と水を入れた後に、使用している米が保有米あるいはそれに順ずる品質の米であった場合には、外蓋３に設けられた米質選択手段７から「保有米」に設定し、炊飯を開始する。工程設定手段８は、図４に示すような「保有米」に適した加熱パターンで加熱制御手段６を制御し、浸水工程を行う。浸水工程では加熱手段による加熱は行わず、常温Ｔ０、すなわち洗米や水加減を行った水の水温で浸水を行う。浸水工程時間は、吸水率が飽和状態に達するまでとし、ここでは水温が約２０℃の場合で６０分間とする。その後、図８（ａ）に示す一般的な炊飯工程と同様に、炊き上げ工程Ｂに移行し、炊き上げ工程Ｂでは、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））になるまで、加熱手段４が鍋２を加熱するものである。また、ここで計時手段（図示せず）は工程所要時間を測定し、一定火力で加熱したときに沸騰するまでの所要時間をもって、被調理物の量、すなわち炊飯量を判定する。引き続き沸騰維持工程に移行するが、一般的に米の生のデンプンを消化の良い糊化デンプンにするには、十分に吸水した米と水を９８℃以上で２０分間加熱することが必要だといわれる。炊飯量にかかわらず一定の沸騰維持時間を確保するために、加熱手段４は一定出力Ｐ１で、炊飯量に応じて単位時間当りの加熱量を変化させて加熱手段のオンとオフを繰り返し、炊き上げる。例えば炊飯容量の最大量を炊き上げる場合には、単位時間１６秒あたり１６秒の通電率で、出力を落とすことなく炊き上げ、炊飯量が半量の場合には単位時間１６秒あたり１２秒として通電率を落とし、これにより第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））で沸騰状態を維持するように加熱制御手段６が加熱手段４を制御し、沸騰維持に必要な時間を確保して炊き上げる。そして、沸騰維持工程Ｃの経過に従い鍋２内の水が蒸発して、鍋２内に水がなくなると、鍋２の温度が上昇する。鍋温度検知手段５の検知温度Ｔａが、第三の所定温度Ｔ３（水の沸点以上、ここでは約１３０℃）に到達すると、鍋２内に水がなくなったと判断し工程の終了とする。その後、図８（ａ）に示す一般的な炊飯工程と同様に、むらし工程を経過してごはんを炊き上げるのである。以上一連の操作により、保有米あるいはそれに準じる品質の米において、高温浸水におけるでんぷんの流出や、加熱によって発生する水の対流の影響による米粒の割れや損傷などの米へのダメージを最低限に抑えて炊き上げることができる。 First, after the user puts rice and water into the pan 2, if the rice being used is the retained rice or the rice of the quality conforming thereto, the rice quality selecting means 7 provided on the outer lid 3. Set to “owned rice” and start cooking rice. The process setting means 8 controls the heating control means 6 with a heating pattern suitable for “owned rice” as shown in FIG. In the water immersion step, heating by the heating means is not performed, and water immersion is performed at room temperature T0, that is, the temperature of the water subjected to washing and water adjustment. The water immersion process time is until the water absorption rate reaches a saturated state, and here is 60 minutes when the water temperature is about 20 ° C. Then, like the general rice cooking process shown to Fig.8 (a), it transfers to the cooking process B, and in the cooking process B, detection temperature Ta of the pan temperature detection means 5 is 2nd predetermined temperature T2 (water The heating means 4 heats the pan 2 until it reaches the boiling point (usually around 100 ° C.). Moreover, a time measuring means (not shown) measures a process required time here, and determines the quantity of to-be-cooked material, ie, the amount of rice cooking, with the required time until it boils, when it heats with a fixed heating power. The process continues to the boiling maintenance process, but it is generally necessary to heat fully absorbed rice and water at 98 ° C or higher for 20 minutes in order to turn raw rice starch into easily digestible gelatinized starch. Is called. In order to ensure a constant boiling maintenance time regardless of the amount of cooked rice, the heating means 4 has a constant output P1, and changes the heating amount per unit time according to the amount of cooked rice, and repeatedly turns the heating means on and off to cook. increase. For example, when cooking the maximum amount of rice cooking capacity, it is energized at an energization rate of 16 seconds per unit time of 16 seconds without reducing the output, and when the amount of rice cooked is half, it is energized as 12 seconds per unit time of 16 seconds. The heating control means 6 controls the heating means 4 so as to maintain the boiling state at the second predetermined temperature T2 (boiling point of water (usually around 100 ° C.)), thereby reducing the time required for maintaining the boiling. Secure and cook. And if the water in the pan 2 evaporates according to progress of the boiling maintenance process C and there is no water in the pan 2, the temperature of the pan 2 will rise. When the detected temperature Ta of the pot temperature detecting means 5 reaches a third predetermined temperature T3 (above the boiling point of water, here, about 130 ° C.), it is determined that there is no water in the pot 2 and the process ends. Then, like the general rice cooking process shown to Fig.8 (a), rice is cooked after passing the unevenness process. Through the series of operations described above, damage to rice, such as starch spillage caused by high-temperature water immersion and convection of water caused by heating, can be minimized in the possessed rice or quality rice. Can be cooked.

以上の様に、本実施の形態においては、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対して、炊飯を行う前にあらかじめ外部から米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、炊飯工程のうち米に水を吸水させる浸水工程を常温で行うシーケンスに設定することができるので、加熱による米粒の割れやでんぷんの流出など、米へのダメージを最低限に抑えて、べたつきのない良好な食味のごはんを炊き上げる炊飯器を提供することができる。 As described above, in the present embodiment, before the rice is cooked in advance, it is mainly used for the rice having poor quality such as crushed rice and excessively milled rice, or rice of varieties having similar characteristics. If the rice quality selection means is selected from the outside by the rice quality selection means, it can be set to a sequence in which the water immersion process to absorb the water in the rice in the rice cooking process can be set at room temperature, so cracking of the rice grains by heating It is possible to provide a rice cooker that cooks rice with good taste without stickiness while minimizing damage to rice such as spilling of starch.

（実施の形態２）
本発明の第２の実施の形態における本体の構成は実施の形態１と同じであるため、説明は省略する。 (Embodiment 2)
Since the configuration of the main body in the second embodiment of the present invention is the same as that in the first embodiment, description thereof is omitted.

図５は、本発明の第２の実施の形態における炊飯器の炊飯工程を示す図である。このうち、浸水工程Ａ終了までは本発明の第１の実施の形態と同じであるため、これも説明を省略する。浸水工程Ａ終了の後、図８（ａ）に示す一般的な炊飯工程と同様に、炊き上げ工程Ｂに移行し、炊き上げ工程Ｂでは、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））になるまで、加熱手段は出力Ｐ１で連続して鍋２を加熱するものである。ここでＰ１は最大出力で、通電率も最大であるものとする。引き続き沸騰維持工程Ｃに移行するが、沸騰維持工程Ｃでも炊き上げ工程Ｂにおける加熱手段の出力Ｐ１を用いて、通電率も一定のまま連続して加熱を行い、沸騰維持工程Ｃの経過に従い鍋２内の水が蒸発し、鍋温度検知手段５の検知温度Ｔａが第三の所定温度Ｔ３（水の沸点以上、ここでは約１３０℃）に到達するまで加熱する。その後、図８（ａ）に示す一般的な炊飯工程と同様に、むらし工程を経過してごはんを炊き上げるのである。沸騰維持工程Ｃで加熱手段が一定の出力で連続して加熱することにより、沸騰状態を一定の状態に保ち、粒に物理的なダメージを与えることなく沸騰糊化させることができる。沸騰維持工程で通電率を調整し、加熱手段のオンとオフを繰り返して通電した場合、水の対流はその度に流動と停止を繰り返し、この水の動きにより保有米およびそれに準じる品質の米の場合は、水温による吸水への影響が強いために特に米粒の崩れが激しくなり、デンプンが溶け出て表面が糊状にべたついたり、さらに糊が粒の中心への加熱吸水を阻害し、芯のあるごはんに炊き上がったりするが、これを抑え粒の崩れや芯の残りを抑えて炊き上げることができるのである。 FIG. 5 is a diagram illustrating a rice cooking process of the rice cooker according to the second embodiment of the present invention. Among these, since it is the same as that of the 1st Embodiment of this invention until the water immersion process A completion | finish, this is also abbreviate | omitted. After the completion of the water immersion process A, the process proceeds to the cooking process B as in the general rice cooking process shown in FIG. 8A. In the cooking process B, the detected temperature Ta of the pan temperature detecting means 5 is the second. Until the temperature reaches a predetermined temperature T2 (boiling point of water (usually around 100 ° C.)), the heating means heats the pan 2 continuously at the output P1. Here, P1 is the maximum output and the energization rate is also the maximum. The process continues to the boiling maintenance process C. Even in the boiling maintenance process C, the heating means output P1 in the cooking process B is used for continuous heating while keeping the current rate constant. Heating is performed until the water in 2 evaporates and the detection temperature Ta of the pan temperature detection means 5 reaches a third predetermined temperature T3 (above the boiling point of water, here about 130 ° C.). Then, like the general rice cooking process shown to Fig.8 (a), rice is cooked after passing the unevenness process. By continuously heating the heating means at a constant output in the boiling maintenance step C, the boiling state can be maintained at a constant state, and boiling gelatinization can be performed without physically damaging the grains. When the energization rate is adjusted in the boiling maintenance process and the energization is repeated by turning the heating means on and off repeatedly, the convection of water repeatedly flows and stops each time. In this case, because the water temperature has a strong effect on water absorption, the rice grains are particularly crumbled, the starch melts and the surface becomes sticky, or the glue hinders heat absorption at the center of the grains, Some rice is cooked, but this can be suppressed, and it can be cooked with less grain collapse and the remainder of the core.

以上の様に、本実施の形態においては、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対して、炊飯を行う前にあらかじめ外部から米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、炊飯工程のうち炊き上げ工程と続く沸騰維持工程で、加熱手段は最大火力Ｐ１で連続して鍋２を加熱するシーケンスに設定することができるので、沸騰中の加熱による米粒の崩れや糊による加熱吸水阻害を抑えて、粒の崩れや芯の残りのない良好な食味のごはんを炊き上げる炊飯器を提供することができる。 As described above, in the present embodiment, before the rice is cooked in advance, it is mainly used for the rice having poor quality such as crushed rice and excessively milled rice, or rice of varieties having similar characteristics. If the rice quality is selected from the outside by the rice quality selection means, the heating means is a sequence that heats the pot 2 continuously with the maximum heating power P1 in the cooking process and the boiling maintenance process in the cooking process. Therefore, it is possible to provide a rice cooker that cooks rice with good taste without crumbled grains or core residue, suppressing rice grain crumble caused by heating during boiling or hindering water absorption due to paste. it can.

（実施の形態３）
本発明の第３の実施の形態における本体の構成は実施の形態１と同じであるため、説明は省略する。 (Embodiment 3)
Since the configuration of the main body in the third embodiment of the present invention is the same as that in the first embodiment, description thereof is omitted.

図６は、本発明の第３の実施の形態における炊飯器の炊飯工程を示す図である。このうち、浸水工程Ａ終了までは本発明の第１の実施の形態と同じであるため、これも説明を省略する。浸水工程Ａ終了の後、図８（ａ）に示す一般的な炊飯工程と同様に、炊き上げ工程Ｂに移行し、炊き上げ工程Ｂでは、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））になるまで、加熱手段は出力Ｐ１で連続して鍋２を加熱するものである。ここでＰ１は最大出力で、通電率も最大であるものとする。その後、炊き上げ工程Ｂに移行し、炊き上げ工程Ｂでは、鍋温度検知手段５の検知温度Ｔａが第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））になるまで、加熱手段４が鍋２を加熱するものである。また、ここで実施の形態１と同様に、一定火力で加熱したときに沸騰するまでの所要時間をもって、被調理物の量、すなわち炊飯量を判定する。引き続き沸騰維持工程に移行するが、炊き上げ工程での炊飯量判定の結果、炊飯量が少ない場合には、単位時間当りの通電率は炊き上げ工程と同じ最大通電率で、入力火力を低減させて生のデンプンを糊化デンプンにするための加熱時間を確保するのである。ここで図７は、本発明の第４の実施例における炊飯量と沸騰維持工程の入力火力を示す図である。その炊飯器における最大炊飯量を１００％、最大火力を１００％とした場合に、各炊飯量ごとの沸騰維持工程の入力火力を最大火力に対する割合で示したもので、炊飯量が最大量の５０％の場合には入力火力は７０％、炊飯量が最大量の２０％の場合には入力火力は４０％となり、炊飯量に応じて入力火力を調整し、炊飯量にかかわらずデンプンの糊化に必要な沸騰維持工程時間を確保できるのである。さらに、沸騰維持工程Ｃで加熱手段が一定の出力で連続して加熱することにより、沸騰状態を一定の状態に保ち、粒に物理的なダメージを与えることなく沸騰糊化させることができる。沸騰維持工程で通電率を調整し、加熱手段のオンとオフを繰り返して通電した場合、水の対流はその度に流動と停止を繰り返し、この水の動きにより保有米およびそれに準じる品質の米の場合は、水温による吸水への影響が強いために特に米粒の崩れが激しくなり、デンプンが溶け出て表面が糊状にべたついたり、また糊が粒の中心への加熱吸水を阻害し、芯のあるごはんに炊き上がったりするが、この対流の動きをなくし、粒の崩れや芯の残りを抑えて炊き上げることができるのである。かつ、炊飯量に応じて入力火力を調整することで、炊飯量が少ない場合にも火力が強すぎて米粒の中まで十分糊化する前に加熱が終了することなく、どのような量でもべたつきなくふっくらと芯まで柔らかいごはんを炊き上げることができるのである。 FIG. 6: is a figure which shows the rice cooking process of the rice cooker in the 3rd Embodiment of this invention. Among these, since it is the same as that of the 1st Embodiment of this invention until the water immersion process A completion | finish, this is also abbreviate | omitted. After the completion of the water immersion process A, as in the general rice cooking process shown in FIG. 8 (a), the process proceeds to the cooking process B. In the cooking process B, the detected temperature Ta of the pan temperature detecting means 5 is the second. Until the temperature reaches a predetermined temperature T2 (boiling point of water (usually around 100 ° C.)), the heating means heats the pan 2 continuously at the output P1. Here, P1 is the maximum output and the energization rate is also the maximum. Then, it moves to the cooking process B. In the cooking process B, the heating means 4 until the detection temperature Ta of the pan temperature detection means 5 reaches the second predetermined temperature T2 (the boiling point of water (usually around 100 ° C.)). Heats the pan 2. In addition, as in the first embodiment, the amount of food to be cooked, that is, the amount of cooked rice, is determined based on the time required for boiling when heated with a constant heating power. The process continues to the boiling maintenance process, but if the amount of cooked rice is low as a result of the amount of rice cooked in the cooking process, the energization rate per unit time is the same maximum energization rate as the cooking process and the input heating power is reduced. Thus, the heating time for converting the raw starch into gelatinized starch is ensured. Here, FIG. 7 is a figure which shows the amount of rice cooking in the 4th Example of this invention, and the input thermal power of a boiling maintenance process. When the maximum rice cooking amount in the rice cooker is 100% and the maximum heating power is 100%, the input heating power in the boiling maintenance process for each rice cooking amount is shown as a percentage of the maximum heating power, and the rice cooking amount is the maximum amount of 50 In the case of%, the input heating power is 70%, and in the case where the amount of cooked rice is 20% of the maximum amount, the input heating power is 40%, and the input heating power is adjusted according to the amount of cooking rice, and starch gelatinization regardless of the amount of cooking rice Therefore, it is possible to secure the boiling maintenance process time required. Furthermore, by continuously heating the heating means at a constant output in the boiling maintenance step C, the boiling state can be maintained at a constant state, and boiling gelatinization can be performed without causing physical damage to the grains. When the energization rate is adjusted in the boiling maintenance process and the energization is repeated by turning the heating means on and off repeatedly, the convection of the water repeatedly flows and stops each time. In this case, the water temperature has a strong influence on water absorption, so the rice grains are particularly crushed, the starch melts and the surface becomes sticky, or the glue hinders heat absorption at the center of the grains, Some rice is cooked, but this convection movement can be eliminated, and the rice can be cooked without breaking the grains and remaining the core. And by adjusting the input heating power according to the amount of cooked rice, even if the amount of cooked rice is small, the heating power is too strong and heating is not finished before it is fully gelatinized into the rice grain, any amount is sticky You can cook rice that is soft and fluffy to the core.

以上の様に、本実施の形態においては、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対して、炊飯を行う前にあらかじめ外部から米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、炊飯工程のうち炊き上げ工程と続く沸騰維持工程で、加熱手段は最大火力Ｐ１で連続して鍋２を加熱するシーケンスに設定し、かつ炊飯量に応じて沸騰維持工程の入力火力を調整することができるので、炊飯量にかかわらず沸騰中の加熱による米粒の崩れや糊による加熱吸水阻害を抑えて、どのような量でもべたつきなくふっくらと芯まで柔らかい良好な食味のごはんを炊き上げる炊飯器を提供することができる。 As described above, in the present embodiment, before the rice is cooked in advance, it is mainly used for the rice having poor quality such as crushed rice and excessively milled rice, or rice of varieties having similar characteristics. If the rice quality is selected from the outside by the rice quality selection means, the heating means is a sequence that heats the pot 2 continuously with the maximum heating power P1 in the cooking process and the boiling maintenance process in the cooking process. It is possible to adjust the input heating power of the boiling maintenance process according to the amount of cooked rice, so that regardless of the amount of cooked rice, it suppresses the collapse of rice grains due to heating during boiling and the heat absorption inhibition due to glue, what kind of It is possible to provide a rice cooker that cooks rice with a good taste that is soft and fluffy to the core without stickiness.

なお、以上の実施の形態１から３は、マイコンにより制御されるその他の方式の炊飯器においても実施可能であることは言うまでもない。 In addition, it cannot be overemphasized that the above Embodiment 1-3 can be implemented also in the rice cooker of the other system controlled by a microcomputer.

また、本実施例における各炊飯工程における検知温度、工程時間、単位時間当りの通電率、各炊飯量ごとの沸騰維持工程の入力火力は実施の一例であり、状況に応じて数値を変更することができる。 Moreover, the detected temperature in each rice cooking process in the present embodiment, the process time, the energization rate per unit time, and the input heating power in the boiling maintenance process for each rice cooking amount are examples of implementation, and the numerical values may be changed according to the situation. Can do.

以上のように、本発明にかかる炊飯器は、主に保有米のうち砕米や過搗精など精米品質が劣る米、あるいはこれに似た特性を示す品種の米に対しても、炊飯を行う前にあらかじめ外部から米質選択手段により保有米あるいはそれに準じる品質の米を選択すれば、最適な炊飯シーケンスを実行することにより良食味のごはんを得ることが可能となるので、民生用のみならず業務用炊飯器としても有用である。 As described above, the rice cooker according to the present invention is mainly used for the rice having poor quality such as crushed rice and excessively milled rice among varieties of rice, or rice of varieties exhibiting similar characteristics. If you select rice from the outside by using rice quality selection means from the outside in advance, it will be possible to obtain good-tasting rice by executing the optimal rice cooking sequence, so not only for consumer use but also for business It is also useful as a rice cooker.

本発明の実施の形態１における炊飯器のブロック図The block diagram of the rice cooker in Embodiment 1 of this invention. 保有米の各水温における吸水率の変化を示した図The figure which showed the change of the water absorption rate in each water temperature of possession rice 流通米の各水温における吸水率の変化を示した図The figure which showed the change of the water absorption rate in each water temperature of distribution rice 本発明の実施の形態１における炊飯器の炊飯工程を示す図The figure which shows the rice cooking process of the rice cooker in Embodiment 1 of this invention. 本発明の実施の形態２における炊飯器の炊飯工程を示す図The figure which shows the rice cooking process of the rice cooker in Embodiment 2 of this invention. 本発明の実施の形態３における炊飯器の炊飯工程を示す図The figure which shows the rice cooking process of the rice cooker in Embodiment 3 of this invention. 本発明の実施の形態３における炊飯量と沸騰維持工程の入力火力を示す図The figure which shows the amount of rice cooking in Embodiment 3 of this invention, and the input thermal power of a boiling maintenance process （ａ）一般的な炊飯工程を示す図（ｂ）一般的な炊飯工程における米の温度を示す図(A) The figure which shows a general rice cooking process (b) The figure which shows the temperature of the rice in a general rice cooking process

符号の説明Explanation of symbols

２鍋
３外蓋
４加熱手段
５鍋温度検知手段
６加熱制御手段
７米質選択手段
８工程設定手段 2 Pan 3 Outer lid 4 Heating means 5 Pan temperature detection means 6 Heating control means 7 Rice quality selection means 8 Process setting means

Claims

本体と、前記本体の内部に収納され米と水を入れる鍋と、前記鍋の上部開口部を覆う開閉自在な外蓋と、前記鍋を加熱する加熱手段と、前記鍋の温度を測定する鍋温度検知手段と、前記加熱手段を制御する加熱制御手段と、炊飯を行う前に被調理物である米の品質について、保有米あるいはそれに準じる品質の米をあらかじめ外部から選択する米質選択手段と、前記米質選択手段の選択に基づいて炊飯シーケンスを設定する工程設定手段とを備え、前記加熱制御手段は、前記工程設定手段によって設定された炊飯シーケンスと前記鍋温度検知手段からの出力を入力として前記加熱手段を制御してなる炊飯器。 A main body, a pot for storing rice and water stored in the main body, an openable / closable outer lid covering the upper opening of the pot, a heating means for heating the pot, and a pot for measuring the temperature of the pot A temperature detection means, a heating control means for controlling the heating means, and a rice quality selection means for preselecting from the outside the possessed rice or rice of a quality equivalent to the quality of the rice that is to be cooked before cooking rice And a process setting means for setting a rice cooking sequence based on the selection of the rice quality selection means, and the heating control means inputs the rice cooking sequence set by the process setting means and the output from the pan temperature detecting means. A rice cooker formed by controlling the heating means.

工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合には、炊飯工程のうち米に水を吸水させる浸水工程を常温で行うシーケンスに設定することを特徴とする請求項１に記載の炊飯器。 The process setting means, if the selection content of the rice quality selection means is retained rice or rice of quality equivalent to it, set the water immersion process to absorb the water in the rice in the rice cooking process to a sequence that performs at room temperature The rice cooker of Claim 1 characterized by the above-mentioned.

工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合には、炊飯工程のうち被調理物を沸騰させる炊き上げ工程と沸騰後の沸騰維持工程において、沸騰維持工程の単位時間当りの通電率および入力火力を炊き上げ工程と同じ状態とすることを特徴とする請求項１または２に記載の炊飯器。 In the process setting means, when the selection content of the rice quality selection means is retained rice or rice of the quality equivalent to it, in the cooking process of boiling the food to be cooked and the boiling maintenance process after boiling in the rice cooking process, The rice cooker according to claim 1 or 2, wherein the energization rate per unit time and the input heating power in the boiling maintenance step are set to the same state as in the cooking step.

工程設定手段は、米質選択手段の選択内容が保有米あるいはそれに準じる品質の米であった場合で被調理物の量が少ない場合には、沸騰維持工程の単位時間当りの通電率は炊き上げ工程と同じで、入力火力を低減させることを特徴とする請求項３に記載の炊飯器。 The process setting means, when the selection content of the rice quality selection means is the possessed rice or rice of quality equivalent to it, and the amount of cooked food is small, the energization rate per unit time of the boiling maintenance process is cooked The rice cooker according to claim 3, wherein the input thermal power is reduced in the same manner as the process.