JP2006141598A - Rice cooker - Google Patents

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JP2006141598A
JP2006141598A JP2004334130A JP2004334130A JP2006141598A JP 2006141598 A JP2006141598 A JP 2006141598A JP 2004334130 A JP2004334130 A JP 2004334130A JP 2004334130 A JP2004334130 A JP 2004334130A JP 2006141598 A JP2006141598 A JP 2006141598A
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temperature
amount
pan
rice
cooked
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JP4375211B2 (en
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Keiji Ishikawa
啓治 石川
Norio Ikeda
典生 池田
Atsushi Koma
敦 高麗
Akihiro Shinabe
晃宏 品部
Kazuhiro Ukita
和宏 浮田
Kenji Okamoto
賢治 岡本
Kuniyuki Nakanishi
邦行 中西
Hiroo Nitta
浩朗 新田
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Panasonic Holdings Corp
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Matsushita Electric Industrial Co Ltd
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker preventing overdrying and deterioration of the taste of boiled rice by optimal warming control according to the amount of the boiled rice and eliminating the trouble of a reheating control operation. <P>SOLUTION: A control means 8 has a high warming temperature and a low warming temperature for retaining the heat of cooked foods 3, repeatedly controls the high warming temperature and the low warming temperature for every predetermined time, and changes the values of the high warming temperature and the low warming temperature according to the amount of the cooked foods 3 respectively. This constitution can prevent the overdrying and the deterioration of the taste of the cooked foods by controlling the warming temperature by the optimal high warming temperature and low warming temperature according to the amount of the cooked foods and eliminate the trouble of the reheating control operation. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、米飯を保温する機能を有する炊飯器に関するものである。   The present invention relates to a rice cooker having a function of keeping cooked rice.

現在、ジャー炊飯器などで米飯（調理物）を保温する場合の保温温度は、米飯の量にかかわらず、ＪＩＳ規格により７１±６℃と規定されている。これらのジャー炊飯器は一般に米飯などを収納する鍋の底部にサーミスタなどで構成された温度検知手段を有し、この出力により制御装置が、保温ヒータの通電を制御することにより、米飯の温度を前記規格内の温度に維持するよう構成されていた。しかしながら、前記温度範囲で一定時間の保温を行うと米飯の黄変や異臭の発生という問題があったため、様々な解決手段が採られてきた。   At present, the temperature for keeping cooked rice (cooked food) in a jar rice cooker is defined as 71 ± 6 ° C. by the JIS standard regardless of the amount of cooked rice. These jar rice cookers generally have a temperature detection means composed of a thermistor at the bottom of a pan for storing cooked rice, etc., and the controller controls the energization of the heat retaining heater by this output, thereby controlling the temperature of the cooked rice. It was configured to maintain the temperature within the standard. However, when the temperature is kept within the above temperature range for a certain period of time, there has been a problem of yellowing of rice and the generation of a strange odor, so various solutions have been taken.

その一つとしては、５５〜７５℃の低温保温温度から開始して、７５〜９５℃の高温保温温度を一定時間毎に繰り返すようにして、米飯の食味劣化と腐敗を防止するようにしたものが知られている（例えば、特許文献１参照）。   As one of them, starting from a low temperature holding temperature of 55 to 75 ° C., a high temperature holding temperature of 75 to 95 ° C. is repeated every certain time to prevent the deterioration of the taste of the cooked rice and spoilage. Is known (see, for example, Patent Document 1).

また、米飯の温度や量に応じた複数の再加熱制御データ設定手段を有し、使用者が選択スイッチによって個々に最適な再加熱制御を選択して行うようなものも知られている（例えば、特許文献２参照）。
特開平７−２９８９８４号公報 特開平６−３０８４４号公報 In addition, there are also known ones that have a plurality of reheating control data setting means corresponding to the temperature and amount of cooked rice, and the user selects optimum reheating control individually by a selection switch (for example, , See Patent Document 2).
JP 7-298984 A JP-A-6-30844

しかしながら、前記特許文献１の構成では、米飯量を比較的多めの容量を保温する場合と同様な保温制御を少なめの米飯量の場合も行うと、少なめの米飯量の場合は外表面が過乾燥しすぎ硬化するという問題があった。また、特許文献２の構成では、各々の米飯量に応じた最適な再加熱制御が行えるようになっているが、その都度、選択スイッチで再加熱制御を行う必要があり、操作が煩雑であるという問題があった。   However, in the configuration of Patent Document 1, when the heat retention control is performed in the case of a small amount of cooked rice, the outer surface is excessively dry in the case of a small amount of cooked rice. There was a problem of excessive curing. Moreover, in the structure of patent document 2, although optimal reheating control according to each amount of cooked rice can be performed, it is necessary to perform reheating control with a selection switch each time, and operation is complicated. There was a problem.

本発明は、前記従来の課題を解決するもので、炊飯する米飯量に応じて最適な保温制御を行い米飯の過乾燥を防止して食味が劣化することなく、また再加熱制御操作の煩わしさを排除する炊飯器を提供することを目的としている。   The present invention solves the above-mentioned conventional problems, performs optimal heat retention control according to the amount of cooked rice, prevents overdrying of cooked rice, does not deteriorate the taste, and is troublesome in reheating control operation. The purpose is to provide a rice cooker that eliminates.

前記従来の課題を解決するために、本発明の炊飯器は、制御手段が、調理物を保温する高温保温温度と低温保温温度を有するとともに高温保温温度と低温保温温度を一定時間毎に繰り返して行い、かつ調理物量に応じて高温保温温度と低温保温温度の値を各々変化させるようにしたものである。   In order to solve the above-mentioned conventional problems, the rice cooker of the present invention has a control means having a high temperature insulation temperature and a low temperature insulation temperature for keeping the food, and repeating the high temperature insulation temperature and the low temperature insulation temperature at regular intervals. And the values of the high temperature and the low temperature are changed according to the amount of the food.

これにより、調理物量に応じて最適な高温保温温度と低温保温温度による保温制御を行い調理物の過乾燥を防止して食味が劣化することなく、また再加熱制御操作の煩わしさを排除することができるものである。   This makes it possible to prevent the overheating of the cooked food by preventing the overheating of the cooked food by controlling the optimum hot and cold temperature according to the amount of the cooked food, and eliminating the troublesome reheating control operation. It is something that can be done.

本発明の炊飯器は、調理物量に応じた最適な保温制御を行い調理物の過乾燥を防止して食味が劣化することなく、また再加熱制御操作の煩わしさを排除することができる。   The rice cooker of the present invention performs optimum heat retention control in accordance with the amount of food to be cooked, prevents over-drying of the food, does not deteriorate the taste, and eliminates the troublesome reheating control operation.

第１の発明は、上面が開口した本体と、前記本体の収納部に着脱自在に収納され米などの調理物を入れる鍋と、前記収納部を開閉自在に覆う蓋と、前記鍋を加熱する加熱手段と、前記鍋および鍋内の温度を検知する温度検知手段と、前記温度検知手段からの出力により前記加熱手段を制御する制御手段と、調理物量を検出する検出手段とを有し、前記制御手段は、調理物を保温する高温保温温度と低温保温温度を有するとともに前記高温保温温度と低温保温温度を一定時間毎に繰り返して行い、かつ調理物量に応じて前記高温保温温度と低温保温温度の値を各々変化させるようにした炊飯器とすることにより、調理物量に応じて最適な高温保温温度と低温保温温度による保温制御を行い調理物の過乾燥を防止して食味が劣化することなく、また再加熱制御操作の煩わしさを排除することができるものである。   1st invention heats the said main body with which the upper surface opened, the pan which can be detachably accommodated in the storage part of the said main body, and puts cooked foods, such as rice, the cover which covers the said storage part so that opening and closing is possible, and the said pan Heating means, temperature detection means for detecting the temperature in the pan and the pan, control means for controlling the heating means by output from the temperature detection means, and detection means for detecting the amount of food, The control means has a high temperature holding temperature and a low temperature holding temperature for holding the cooked food, and repeats the high temperature holding temperature and the low temperature holding temperature at regular intervals, and the high temperature holding temperature and the low temperature holding temperature according to the amount of the cooked food. By using a rice cooker that changes the value of each, the temperature is controlled by the optimum high and low temperature keeping temperature according to the amount of the cooked food, preventing over-drying of the cooked food without deteriorating the taste. , Ma In which it is possible to eliminate the trouble of re-heating control operation.

第２の発明は、第１の発明において、調理物量を検出する検出手段は、鍋と調理物の総重量を検知する重量検知手段とし、保温中に総重量が減じた場合、重量検知手段の出力信号により制御手段が高温保温温度と低温保温温度の値を各々減ずるようにしたことにより、保温中の調理物を食して調理物量が減った場合でも、保温中の調理物は表面が過乾燥による硬化の無い食味の良好な状態を得ることができる。   According to a second invention, in the first invention, the detection means for detecting the amount of the cooked food is a weight detection means for detecting the total weight of the pan and the cooked food. By controlling the output means to reduce the value of the high temperature insulation temperature and low temperature insulation temperature respectively, even if the amount of food is reduced by eating the food being kept warm, the surface of the food being kept warm is overdried. A good state of taste without curing due to can be obtained.

第３の発明は、第１または第２の発明において、高温保温温度を腐敗防止温度とし、低温保温温度を腐敗防止温度より低温に設定したことにより、高温保温温度域で米飯の腐敗を抑制し、低温保温温度域で米飯の食味劣化を防止して良好な食味を維持できる。   The third invention is the first or second invention, wherein the high temperature insulation temperature is set to the anti-corruption temperature, and the low temperature insulation temperature is set to be lower than the anti-corruption temperature, thereby suppressing the rotting of cooked rice in the high temperature insulation temperature range. In addition, the deterioration of the taste of cooked rice can be prevented and the good taste can be maintained in the low temperature keeping temperature range.

第４の発明は、第２または第３の発明において、調理物量がある一定量を超えると高温保温温度と低温保温温度の値を増し、一定量以下の場合、高温保温温度と低温保温温度の値を減じるようにしたことにより、調理物量が比較的少なめの場合、必要以上の保温電力を消費せず、最小必要限の電力で高効率の保温ができる。   According to a fourth invention, in the second or third invention, when the amount of the cooked product exceeds a certain amount, the values of the high temperature heat retention temperature and the low temperature heat retention temperature are increased. By reducing the value, when the amount of cooked food is relatively small, it is possible to perform heat retention with high efficiency with the minimum necessary power without consuming more heat retention power than necessary.

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１）
図１、図２は、本発明の実施の形態１における炊飯器を示すものである。 (Embodiment 1)
1 and 2 show a rice cooker according to Embodiment 1 of the present invention.

図１に示すように、本実施の形態における炊飯器は、上面が開口した本体１と、前記本体１の収納部２に着脱自在に収納され米などの調理物３を入れる鍋４と、前記収納部３を開閉自在に覆う蓋５と、前記鍋４を加熱する誘導加熱コイルよりなる加熱手段６と、前記鍋４および鍋４内の温度を検知する温度検知手段７と、前記温度検知手段７からの出力により前記加熱手段６を制御する制御手段８と、調理物量を検出する検出手段（本実施の形態では制御手段８に含まれる）とを有している。   As shown in FIG. 1, the rice cooker in this Embodiment is the main body 1 which the upper surface opened, the pan 4 which detachably accommodates in the storage part 2 of the said main body 1, and puts foodstuffs 3, such as rice, A lid 5 that covers the storage unit 3 so as to be openable and closable, a heating means 6 comprising an induction heating coil for heating the pan 4, a temperature detecting means 7 for detecting the temperature in the pan 4 and the pan 4, and the temperature detecting means 7 has a control means 8 for controlling the heating means 6 by an output from 7 and a detection means for detecting the amount of cooked food (included in the control means 8 in the present embodiment).

そして、前記制御手段８は、図２に示すように、調理物３を保温する高温保温温度と低温保温温度を有する（本実施の形態においては「５５℃−７５℃」「６５℃−８５℃」「７５℃−９５℃」の３段階を有する）とともに前記高温保温温度と低温保温温度を一定時間（本実施の形態においては６時間）毎に繰り返して行い、かつ調理物量に応じて前記高温保温温度と低温保温温度の値を各々変化させる（例えば、「５５℃−７５℃」から「６５℃−８５℃」へ変化させる）ようにしたものである。   And as shown in FIG. 2, the said control means 8 has the high temperature heat retention temperature and low temperature heat retention temperature which heat-maintain the foodstuff 3 (in this Embodiment "55 degreeC-75 degreeC" "65 degreeC-85 degreeC. And the high temperature insulation temperature and the low temperature insulation temperature are repeated every predetermined time (6 hours in the present embodiment), and the high temperature is changed according to the amount of food to be cooked. The values of the heat retention temperature and the low temperature heat retention temperature are changed (for example, changed from “55 ° C.-75 ° C.” to “65 ° C.-85 ° C.”).

前記本体１の収納部２は、上方の上枠２ａと下方のコイルベース２ｂとから構成されている。この収納部２に収納された鍋４は、ステンレス、鉄などの磁性体によって形成されており、鍋４と収納部２との間には隙間を有する。コイルベース２ｂの鍋４底部に対向する部分に、加熱手段６を構成する誘導加熱コイルが配設され、鍋４を誘導加熱するようになっている。この加熱手段６である誘導加熱コイルは、コイルベース２ｂの外側に配設された外コイルと、中央に配設された内コイルとからなる。それぞれの誘導加熱コイルは、鍋４の底部中心の略真下に中心を有する巻線である。温度検知手段７は、鍋４底部に接するように設けられており、鍋４および鍋４内の温度を検知する。制御手段８は、内部にはマイクロコンピュータ（図示しない）が搭載されており、加熱手段６を構成する誘導加熱コイルに交番磁界を発生させるための電流を制御する。   The storage part 2 of the main body 1 is composed of an upper frame 2a on the upper side and a coil base 2b on the lower side. The pan 4 stored in the storage unit 2 is formed of a magnetic material such as stainless steel or iron, and there is a gap between the pan 4 and the storage unit 2. An induction heating coil that constitutes the heating means 6 is disposed at a portion of the coil base 2b that faces the bottom of the pan 4 so that the pan 4 is induction-heated. The induction heating coil as the heating means 6 includes an outer coil disposed outside the coil base 2b and an inner coil disposed in the center. Each induction heating coil is a winding having a center substantially directly below the bottom center of the pan 4. The temperature detection means 7 is provided in contact with the bottom of the pan 4 and detects the temperature in the pan 4 and the pan 4. The control means 8 is equipped with a microcomputer (not shown) and controls the current for generating an alternating magnetic field in the induction heating coil constituting the heating means 6.

次に、上記した構成の炊飯器による炊飯動作について説明する。   Next, the rice cooking operation | movement by the rice cooker of an above-described structure is demonstrated.

炊飯工程は、時間順に前炊き、炊き上げ、沸騰維持、追い炊き、蒸らしに大分される。前炊き工程において、鍋４の温度が米の吸水に適した温度（５０℃）になるように鍋４内の米と水とを加熱手段６により加熱する。次に、炊き上げ工程において、鍋４の温度が所定値（１００℃）になるまで鍋４を所定の熱量で加熱する。この時の温度上昇速度によって、制御手段８における検出手段が炊飯量を判定する。この判定結果により、本実施の形態では１カップ（１合）〜２カップ、２カップ〜４カップ、４カップ以上の３段階で調理物３の総量を判定し、各工程で各々に適した熱量のコントロールを行う。沸騰維持工程においては、鍋４の水が無くなり、鍋４の温度が１００℃を超えた所定値になるまで、米と水を加熱する。最後に蒸らし工程において、一定時間の間に複数回、炊飯量に応じた加熱（追い炊き）と加熱の停止を繰り返す。炊飯工程が終了すると保温工程に入る。   The cooking process is predominately chronologically pre-cooked, cooked, boiled, cooked, and steamed. In the pre-cooking step, the rice and water in the pan 4 are heated by the heating means 6 so that the temperature of the pan 4 becomes a temperature suitable for water absorption of rice (50 ° C.). Next, in the cooking step, the pan 4 is heated with a predetermined amount of heat until the temperature of the pan 4 reaches a predetermined value (100 ° C.). The detection means in the control means 8 determines the amount of rice cooking based on the temperature rise rate at this time. According to this determination result, in this embodiment, the total amount of the cooked food 3 is determined in three stages of 1 cup (1 go) to 2 cups, 2 cups to 4 cups, 4 cups or more, and the amount of heat suitable for each process. Control. In the boiling maintenance step, the rice and water are heated until the water in the pot 4 runs out and the temperature of the pot 4 reaches a predetermined value exceeding 100 ° C. Finally, in the steaming process, heating (cooking) according to the amount of cooked rice and stopping of heating are repeated a plurality of times during a fixed time. When the rice cooking process is completed, the heat insulation process is started.

図２に示すように、保温工程は、制御手段８が低温保温温度を５５〜７５℃、高温保温温度７５〜９５℃の範囲で保温すべく温度制御を各温度域で数時間（本実施の形態では６時間）繰り返す。この低温保温時は、調理物３（米飯）の食味劣化を防止するため、高温保温時には腐敗を防止するための目的で行われる。このとき、前述の炊飯量判定で得られた３段階の米飯総量の情報により、最小量（１〜２カップ）の場合には、低温保温温度５５℃−高温保温温度７５℃近辺、中間量（２〜４カップ）の場合には、低温保温温度６５℃−高温保温温度８５℃近辺、最大量（４カップ以上）の場合には、低温保温温度７５℃−高温保温温度９５℃近辺、というような米飯量が比較的多いと高く、少ないと低くという設定がなされており、少ない量の米飯の保温時にその表面部分が過乾燥し硬化を起こしにくくするような設定がなされている。また、上記のような操作を操作スイッチなどで使用者が行うのでなく自動的に炊飯器が行うわけであるから、設定忘れなどが無く使用者が煩雑感を持つことも無い。   As shown in FIG. 2, in the heat retaining step, the control means 8 performs temperature control in each temperature region for several hours (this embodiment) so that the low temperature heat retaining temperature is 55 to 75 ° C. and the high temperature keeping temperature is 75 to 95 ° C. Repeat for 6 hours). At the time of this low temperature heat retention, it is performed for the purpose of preventing spoilage at the time of high temperature heat insulation in order to prevent the taste deterioration of the cooked food 3 (rice cooked rice). At this time, in the case of the minimum amount (1 to 2 cups) based on the information on the total amount of cooked rice in the three stages obtained by the above-mentioned rice cooking amount determination, an intermediate amount (low temperature keeping temperature 55 ° C.-high temperature keeping temperature 75 ° C.) In the case of 2 to 4 cups), the low temperature insulation temperature is 65 ° C.—around the high temperature insulation temperature 85 ° C., and in the case of the maximum amount (4 cups or more), the low temperature insulation temperature is 75 ° C.—the high temperature insulation temperature is around 95 ° C. When the amount of cooked rice is relatively large, the setting is made high, and when the amount is small, the setting is made low. When the amount of cooked rice is kept warm, the surface portion is overdried and hardened to harden. In addition, since the rice cooker automatically performs the operation as described above instead of the operation switch or the like, the user does not forget the setting and the user does not feel complicated.

なお、本実施の形態では、米飯の総量を３段階レベルで検知しているが、更に細かく分けることも容易であり、その場合は、さらにキメ細かな保温が行える。   In the present embodiment, the total amount of cooked rice is detected at a three-level level, but it is also easy to divide it finely, and in that case, finer heat insulation can be performed.

（実施の形態２）
図３は、本発明の実施の形態２における炊飯器を示すものである。実施の形態１と同一要素については同一符号を付して説明を省略する。 (Embodiment 2)
FIG. 3 shows a rice cooker according to Embodiment 2 of the present invention. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

図に示すように、本実施の形態における炊飯器は、調理物量を検出する検出手段としては、鍋４と調理物３の総重量を検知する重量検知手段９とし、保温中に総重量が減じた場合、重量検知手段９の出力信号により制御手段８が高温保温温度と低温保温温度の値を各々減ずるようにしたものである。   As shown in the figure, the rice cooker in the present embodiment has a weight detecting means 9 for detecting the total weight of the pan 4 and the food 3 as the detecting means for detecting the amount of the cooked food, and the total weight is reduced during the heat insulation. In this case, the control means 8 reduces the values of the high temperature insulation temperature and the low temperature insulation temperature in accordance with the output signal of the weight detection means 9.

重量検知手段９は、ロードセル１０、センサー台（絶縁部材）１１および鍋４底部と当接する当て筒（検知体）１２から構成される。ロードセル１０は、ロバーバル型の荷重変換器（重量検知素子）である。ロードセル１０は抵抗線ひずみゲージ（図示せず）を内蔵しており、このロードセル１０が荷重によりたわむ時のひずみゲージの抵抗変化を、ブリッジ回路で電気信号として取り出すようにしている。また、鍋４の有無を検知する鍋検知手段１３を有しており、重量検知手段９とともにコイルベース２ｂの底部に隙間を有して固定される基台１４に取り付けられている。   The weight detection means 9 includes a load cell 10, a sensor base (insulating member) 11, and a contact cylinder (detecting body) 12 that comes into contact with the bottom of the pan 4. The load cell 10 is a robust type load transducer (weight detection element). The load cell 10 incorporates a resistance wire strain gauge (not shown), and a change in resistance of the strain gauge when the load cell 10 is bent by a load is taken out as an electrical signal by a bridge circuit. Moreover, it has the pan detection means 13 which detects the presence or absence of the pan 4, and is attached to the base 14 fixed with a gap at the bottom of the coil base 2b together with the weight detection means 9.

上記した構成の炊飯器による炊飯動作については、基本的には実施の形態１と同様であるが、鍋４と調理物３の総重量を検知する重量検知手段９の出力信号により、保温中に総重量が減じた場合、制御手段８が高温保温温度と低温保温温度の値を各々減ずるものである。すなわち、保温中の調理物３を食して調理物量が減った場合は、それに適した保温温度で保温する（例えば、「６５℃−８５℃」から「５５℃−７５℃」に変更して保温する）ので、保温中の調理物３は表面が過乾燥による硬化の無い食味の良好な状態を得ることができる。   About the rice cooking operation | movement by the rice cooker of an above-described structure, although it is the same as that of Embodiment 1, it is during heat insulation by the output signal of the weight detection means 9 which detects the total weight of the pan 4 and the foodstuff 3. When the total weight is reduced, the control means 8 decreases the values of the high temperature insulation temperature and the low temperature insulation temperature. That is, if the amount of cooked food is reduced by eating the food 3 being kept warm, the temperature is kept at a suitable keeping temperature (for example, changing from “65 ° C.-85 ° C.” to “55 ° C.-75 ° C.”) Therefore, the cooked food 3 being kept warm can obtain a good state of taste that does not harden the surface due to overdrying.

なお、重量検知手段９による検知により、調理物量がある一定量を超えると高温保温温度と低温保温温度の値を増し、一定量以下の場合、高温保温温度と低温保温温度の値を減じるようにすれば、調理物量が比較的少なめの場合、必要以上の保温電力を消費せず、最小必要限の電力で高効率の保温ができる。   As detected by the weight detection means 9, when the amount of food exceeds a certain amount, the values of the high temperature insulation temperature and the low temperature insulation temperature are increased, and when the amount is less than the certain amount, the values of the high temperature insulation temperature and the low temperature insulation temperature are decreased. Then, when the amount of cooked food is relatively small, it is possible to maintain high efficiency with the minimum necessary power without consuming more heat than necessary.

以上のように、本発明にかかる炊飯器は、調理物量に応じた最適な保温制御を行い調理物の過乾燥を防止して食味が劣化することなく、また再加熱制御操作の煩わしさを排除することができるので、一般家庭用のみならず業務用の炊飯器などの用途にも応用できる。   As described above, the rice cooker according to the present invention performs optimum heat retention control according to the amount of the cooked product, prevents overdrying of the cooked product, does not deteriorate the taste, and eliminates the troublesome reheating control operation. Therefore, it can be used not only for general households but also for uses such as commercial rice cookers.

本発明の実施の形態１における炊飯器を示す要部断面図Sectional drawing which shows the principal part which shows the rice cooker in Embodiment 1 of this invention. 同炊飯器における米飯量と保温温度を示す図The figure which shows the amount of rice and heat retention temperature in the same rice cooker 本発明の実施の形態２における炊飯器を示す要部断面図Main part sectional drawing which shows the rice cooker in Embodiment 2 of this invention.

符号の説明Explanation of symbols

１ 本体
２ 収納部
３ 調理物
４ 鍋
５ 蓋
６ 加熱手段
７ 温度検知手段
８ 制御手段
９ 重量検知手段 DESCRIPTION OF SYMBOLS 1 Main body 2 Storage part 3 Cooking thing 4 Pan 5 Lid 6 Heating means 7 Temperature detection means 8 Control means 9 Weight detection means

Claims (4)

上面が開口した本体と、前記本体の収納部に着脱自在に収納され米などの調理物を入れる鍋と、前記収納部を開閉自在に覆う蓋と、前記鍋を加熱する加熱手段と、前記鍋および鍋内の温度を検知する温度検知手段と、前記温度検知手段からの出力により前記加熱手段を制御する制御手段と、調理物量を検出する検出手段とを有し、前記制御手段は、調理物を保温する高温保温温度と低温保温温度を有するとともに前記高温保温温度と低温保温温度を一定時間毎に繰り返して行い、かつ調理物量に応じて前記高温保温温度と低温保温温度の値を各々変化させるようにした炊飯器。 A main body having an open top surface, a pan that is detachably stored in a storage portion of the main body, and that contains cooked food such as rice, a lid that covers the storage portion so as to be openable and closable, a heating means that heats the pan, and the pan And a temperature detection means for detecting the temperature in the pan, a control means for controlling the heating means based on an output from the temperature detection means, and a detection means for detecting the amount of cooked food. The high temperature heat insulation temperature and the low temperature heat insulation temperature are kept, and the high temperature heat insulation temperature and the low temperature heat insulation temperature are repeatedly performed every predetermined time, and the values of the high temperature heat insulation temperature and the low temperature heat insulation temperature are respectively changed according to the amount of food. Rice cooker. 調理物量を検出する検出手段は、鍋と調理物の総重量を検知する重量検知手段とし、保温中に総重量が減じた場合、重量検知手段の出力信号により制御手段が高温保温温度と低温保温温度の値を各々減ずるようにした請求項１に記載の炊飯器。 The detection means for detecting the amount of the food is a weight detection means for detecting the total weight of the pan and the food. When the total weight is reduced during the heat insulation, the control means uses the output signal of the weight detection means to control the high temperature and low temperature heat insulation. The rice cooker according to claim 1, wherein each temperature value is decreased. 高温保温温度を腐敗防止温度とし、低温保温温度を腐敗防止温度より低温に設定した請求項１または２に記載の炊飯器。 The rice cooker according to claim 1 or 2, wherein the high temperature insulation temperature is set to the anti-corruption temperature, and the low temperature insulation temperature is set lower than the anti-corruption temperature. 調理物量がある一定量を超えると高温保温温度と低温保温温度の値を増し、一定量以下の場合、高温保温温度と低温保温温度の値を減じるようにした請求項２または３に記載の炊飯器。 The cooked rice according to claim 2 or 3, wherein when the amount of the cooked product exceeds a certain amount, the value of the high temperature insulation temperature and the low temperature insulation temperature is increased, and when the amount is less than the certain amount, the value of the high temperature insulation temperature and the low temperature insulation temperature is decreased. vessel.
JP2004334130A 2004-11-18 2004-11-18 rice cooker Expired - Fee Related JP4375211B2 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010082302A (en) * 2008-10-01 2010-04-15 Panasonic Corp Jar type rice cooker
JP2012130545A (en) * 2010-12-22 2012-07-12 Mitsubishi Electric Corp Rice cooker
JP2020162531A (en) * 2019-03-29 2020-10-08 鈴茂器工株式会社 Cooked rice feeding device

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010082302A (en) * 2008-10-01 2010-04-15 Panasonic Corp Jar type rice cooker
JP2012130545A (en) * 2010-12-22 2012-07-12 Mitsubishi Electric Corp Rice cooker
JP2020162531A (en) * 2019-03-29 2020-10-08 鈴茂器工株式会社 Cooked rice feeding device
JP7291446B2 (en) 2019-03-29 2023-06-15 鈴茂器工株式会社 Cooked rice feeder

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