JP2006247372A - Rice cooker - Google Patents
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- JP2006247372A JP2006247372A JP2005308174A JP2005308174A JP2006247372A JP 2006247372 A JP2006247372 A JP 2006247372A JP 2005308174 A JP2005308174 A JP 2005308174A JP 2005308174 A JP2005308174 A JP 2005308174A JP 2006247372 A JP2006247372 A JP 2006247372A
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本発明は、家庭用あるいは業務用の炊飯器に関するものである。 The present invention relates to a rice cooker for home use or business use.
炊飯中の米が飯となるのは、米に熱と水が加わって米に含まれるβ澱粉がα澱粉へと変化する糊化という化学反応がおこることであり、十分に糊化が進まないと美味しい飯ができない。一般的な炊飯においては、主たる加熱源は、鍋底に設けられるので、鍋の上部にある米は鍋の下部にある米よりも加熱されにくい。さらには、炊飯中には、水が減っていくが、鍋上部の方が鍋下部より早く水が無くなるので、鍋の上部にある米は鍋の下部にある米よりも水分が不足する。よって、鍋の上部にある米は、鍋の下部にある米に比べると、熱と水が不足しているため、糊化の進行が遅く、美味しい飯ではなかった。 The rice that is being cooked becomes rice because heat and water are added to the rice and the chemical reaction of gelatinization that changes the β starch contained in the rice to α starch occurs, and gelatinization does not progress sufficiently I can't make delicious rice. In general rice cooking, since the main heating source is provided at the bottom of the pan, the rice at the top of the pan is less likely to be heated than the rice at the bottom of the pan. Furthermore, water is reduced during cooking, but the water at the top of the pan runs out faster than the bottom of the pan, so the rice at the top of the pan is deficient in water than the rice at the bottom of the pan. Therefore, the rice in the upper part of the pot was not delicious rice because the heat and water were insufficient compared to the rice in the lower part of the pot, so the progress of gelatinization was slow.
そこで、鍋の上部に位置する米を鍋の下部に位置する米と同じように糊化を進め、美味しい飯とすることを目的として、特許文献１に示されるような炊飯器が発明された。図７、８に特許文献１に開示されている炊飯器の構成を示す。 Then, the rice cooker as shown in patent document 1 was invented for the purpose of advancing gelatinization similarly to the rice located in the lower part of a pan, and making it delicious rice. The structure of the rice cooker currently disclosed by patent document 1 at FIG.
図７に示す１０１は炊飯器の本体を示し、着脱自在の鍋１０２を内装する。さらに鍋１０２の上面を覆う蓋１０３が開閉自在に設置されている。また鍋１０２を加熱する鍋加熱手段１０４と鍋１０２の温度を検知する鍋温度検知手段１０５を本体１０１内部に配置する。本体１０１内部には水タンク１０６を内装しており、水タンク１０６には水タンク加熱手段１０７を有し、水タンク１０６と水タンク加熱手段１０７により蒸気発生手段１３８を構成する。さらに蒸気管１０８により蒸気発生手段１３８と鍋１０２の上面の一部が接続され、鍋１０２上面の開口部を蒸気孔１０９とする。また、鍋１０２より本体１０１外へ蒸気が放出される蒸気筒には開閉弁１１０が設置されているものである。さらに本体１０１内部には、鍋温度検知手段１０５の出力をもとに鍋加熱手段１０４、水タンク加熱手段１０７、さらに開閉弁１１０を制御する開閉弁制御手段１１１を有するものである。蒸気発生手段１３８は鍋１０２の開口部から鍋１０２内に蒸気を投入する炊飯器である。 Reference numeral 101 shown in FIG. 7 denotes a main body of the rice cooker, and a detachable pot 102 is internally provided. Further, a lid 103 that covers the upper surface of the pan 102 is provided so as to be freely opened and closed. A pan heating means 104 for heating the pan 102 and a pan temperature detecting means 105 for detecting the temperature of the pan 102 are arranged inside the main body 101. A water tank 106 is housed inside the main body 101, and the water tank 106 has a water tank heating unit 107. The water tank 106 and the water tank heating unit 107 constitute a steam generation unit 138. Further, the steam generation means 138 and a part of the upper surface of the pan 102 are connected by the steam pipe 108, and the opening on the upper surface of the pan 102 is defined as a steam hole 109. In addition, an open / close valve 110 is installed in a steam cylinder from which steam is discharged from the pan 102 to the outside of the main body 101. Furthermore, the main body 101 has a pan heating means 104, a water tank heating means 107, and an on-off valve control means 111 for controlling the on-off valve 110 based on the output of the pan temperature detecting means 105. The steam generating means 138 is a rice cooker that introduces steam into the pot 102 from the opening of the pot 102.
炊飯を行う米とその米量に対応する水を鍋１０２入れ、本体１０１の所定の状態に内装する。さらに本体１０１に設けられた水タンク１０６内に所定量の水を入れ、炊飯開始スイッチ（図示せず）を使用者が操作すると、炊飯工程が実施される。炊飯工程は浸水、炊き上げ、蒸らしの各工程に大分されている。それぞれの工程において、鍋１０２内部の水と米の状態が適正値として設定された温度や所定時間維持される。そのため、鍋温度検知手段１０５の出力を検出しながら鍋加熱手段１０４、水タンク加熱手段１０７を駆動させる。水タンク加熱手段１０７が駆動することにより、水タンク１０６内の水が加熱され、蒸気を生成する。この蒸気は蒸気管１０８内を移動して、鍋１０２の上面の一部から鍋１０２内部に放出される。鍋１０２内部の水と米は、鍋加熱手段１０４により鍋１０２底から加熱され、さらに上面を鍋１０２に放出される蒸気により加熱される。蒸気を上面からの加熱源として用いることで、浸水工程においては、従来の鍋加熱手段１０４の加熱に比べ米の糊化が開始されない温度まで均一かつ短時間で上昇する。鍋１０２内の米全体を目的の温度に均一に維持することで、米の吸水条件が均一でかつ、短時間で炊き上げに必要となる水分量を吸水するものである。また炊き上げ工程においても、均一かつ短時間で沸点に到達するものである。また、蒸らし工程においても上面からの蒸気による加熱を行うことで、鍋全体の加熱の局部的な温度上昇と上面とその近傍の米の乾燥を防止することができるものであり、さらに水がなくなった後の米の層内部まで蒸気の熱が伝わり、より全体を効果的に加熱することができるものである。 The pot 102 is filled with rice to be cooked and water corresponding to the amount of rice, and the main body 101 is placed in a predetermined state. Furthermore, when a predetermined amount of water is put into a water tank 106 provided in the main body 101 and a user operates a rice cooking start switch (not shown), a rice cooking process is performed. The rice cooking process is largely divided into each process of soaking, cooking, and steaming. In each step, the temperature of the water and rice in the pan 102 is maintained at a set temperature and a predetermined time. Therefore, the pot heating means 104 and the water tank heating means 107 are driven while detecting the output of the pot temperature detecting means 105. When the water tank heating means 107 is driven, the water in the water tank 106 is heated and steam is generated. The steam travels in the steam pipe 108 and is released into the pot 102 from a part of the upper surface of the pot 102. Water and rice in the pot 102 are heated from the bottom of the pot 102 by the pot heating means 104, and further, the upper surface is heated by steam discharged to the pot 102. By using steam as a heating source from the upper surface, in the water immersion process, the temperature rises uniformly and in a short time to a temperature at which the gelatinization of the rice is not started compared to the heating of the conventional pan heating means 104. By uniformly maintaining the entire rice in the pot 102 at a target temperature, the water absorption conditions of the rice are uniform, and the amount of water necessary for cooking is absorbed in a short time. Also in the cooking process, the boiling point is reached uniformly and in a short time. In addition, by heating with steam from the upper surface in the steaming process, it is possible to prevent local temperature rise of the entire pan and drying of the rice in the vicinity of the upper surface and water is eliminated. After that, the heat of steam is transmitted to the inside of the rice layer, and the whole can be heated more effectively.
さらに、水タンク１０６から発生する蒸気をさらに加熱する蒸気加熱手段１２２を有する。発生した蒸気は蒸気加熱手段１２２によりさらに加熱され、常圧で１００℃を超える過熱蒸気となり鍋１０２内に放出される。通常の蒸気に比べ、より高い熱エネルギーを有するため、鍋１０２内の加熱の均一かつ短時間加熱が可能となるものである。
むらし工程における鍋内の雰囲気温度は、１４０℃を越えると炊き上がりのご飯は大幅に乾燥したり、茶色くこげたりしてしまう。また、１２０℃を下回るようだと、ご飯がべとついたり、湿っぽかったりする。１３０℃であればご飯が大幅に乾燥したりこげたりすることはなく、また、べとつきや湿っぽさも発生させることなく、ごはんの糊化を最大限促進できる。しかしながら、このような従来の構成においては、鍋内に投入できる蒸気の温度を１３０℃まで上昇させるために時間がかかってしまい、ご飯の糊化の促進による食味の向上に限界があった。またご飯の糊化の促進のためには十分米内部まで吸水させておくことが重要であるが、高温の蒸気の投入のみでは特に吸水を促進するような効果は得られなかった。加えて、鍋とは別に蒸気発生部を設ける必要があり、本体設置面積が大きくなる。さらには蒸気発生のための電力を消費してしまい、消費電力量が多くなるという課題があった。 If the atmospheric temperature in the pot in the pottery process exceeds 140 ° C., the cooked rice will be drastically dried or browned. On the other hand, if the temperature is lower than 120 ° C., the rice is sticky or moist. If it is 130 degreeC, rice will not drastically dry or burn, and the gelatinization of rice can be promoted to the maximum without causing stickiness and dampness. However, in such a conventional configuration, it takes time to raise the temperature of steam that can be put into the pan to 130 ° C., and there is a limit to improving the taste by promoting the gelatinization of rice. In order to promote the gelatinization of rice, it is important that water is sufficiently absorbed inside the rice. However, the effect of promoting water absorption was not obtained only by introducing high-temperature steam. In addition, it is necessary to provide a steam generating part separately from the pan, and the main body installation area is increased. Furthermore, there is a problem that the power for generating steam is consumed and the amount of power consumption increases.
本発明は前記従来の課題を解決するもので、鍋内の圧力を大気圧より高くすることにより米内部まで従来以上に吸水を促進した状態を可能にし、高温蒸気により糊化を促進させることで、ご飯の糊化をさらに促進し、食味を向上をさせるとともに、蒸気発生手段を有する炊飯器よりも本体設置面積を小さくし、少ない消費電力量で鍋内に高温の蒸気を投入する効果を得る炊飯器を提供することを目的とする。 The present invention solves the above-mentioned conventional problems, and by making the pressure in the pan higher than the atmospheric pressure, it enables a state in which water absorption is promoted more than before in the rice and promotes gelatinization by high-temperature steam. In addition to further promoting the gelatinization of rice and improving the taste, the main body installation area is made smaller than that of a rice cooker having steam generating means, and the effect of introducing high-temperature steam into the pan with less power consumption is obtained. The purpose is to provide a rice cooker.
前記従来の課題を解決するために、本発明の炊飯器は、本体と、前記本体に着脱自在に収納される鍋と、前記本体の上面を開閉自在に覆う蓋と、前記鍋内を所定の圧力に保持する圧力調整手段と、前記鍋の開口面を密封する密封手段と、炊飯中に発生する蒸気を加熱して高温蒸気にする蒸気加熱部とを有した炊飯器である。 In order to solve the conventional problems, a rice cooker of the present invention includes a main body, a pan that is detachably accommodated in the main body, a lid that covers the upper surface of the main body so as to be openable and closable, and a predetermined inside of the pan. It is a rice cooker having pressure adjusting means for maintaining pressure, sealing means for sealing the opening surface of the pan, and a steam heating unit for heating steam generated during rice cooking to produce high-temperature steam.
これにより、炊飯中に発生する蒸気を鍋内に充満させることが可能となる。さらに、鍋内の圧力を大気圧より高くすることにより米内部まで従来以上に吸水を促進した状態を可能にする。そして炊飯中の鍋内の圧力が上昇することにより沸点が上昇するので１００℃を超える高温蒸気で鍋内を満たすことが可能となる。したがって、蒸気発生手段を有することなく１００℃を超える高温の蒸気を作りだせる。さらには鍋内で作り出した１００℃を超える高温の蒸気を蒸気加熱手段でさらに高めることで、圧力により米内部まで十分吸水した状態で、すばやく鍋内を高温の蒸気で充満させることが可能となり、ご飯の糊化を従来以上に促進するとともに、食味を向上させるものである。また、蒸気発生手段を有しないので、蒸気発生手段を有する炊飯器より本体設置面積が小さくなり、そして鍋内の蒸気を有効的に活用するので別途蒸気発生のための電力を消費せず、消費電力量が少なくなる。 Thereby, it becomes possible to fill the pot with the steam generated during cooking. Furthermore, by making the pressure in the pan higher than the atmospheric pressure, it is possible to achieve a state where water absorption is promoted more than before in the rice. And since the boiling point rises when the pressure in the pot during cooking increases, it becomes possible to fill the pot with high-temperature steam exceeding 100 ° C. Therefore, high temperature steam exceeding 100 ° C. can be produced without having a steam generating means. Furthermore, by further increasing the high-temperature steam over 100 ° C created in the pan with steam heating means, it is possible to quickly fill the inside of the pan with high-temperature steam in a state where water has been sufficiently absorbed into the rice by the pressure, It promotes the pasting of rice more than before and improves the taste. In addition, since it does not have steam generation means, the main body installation area is smaller than the rice cooker with steam generation means, and since the steam in the pot is effectively used, it does not consume power for steam generation separately and consumes The amount of power is reduced.
本発明の炊飯器は、圧力と高温の蒸気によりご飯の糊化をさらに促進し、食味を向上をさせるとともに、蒸気発生手段を有する炊飯器よりも本体設置面積を小さくし、少ない消費電力量で鍋内に高温の蒸気を投入する効果を得る炊飯器を提供することができる。 The rice cooker of the present invention further promotes the gelatinization of rice by pressure and high-temperature steam, improves the taste, makes the main body installation area smaller than the rice cooker having the steam generating means, and consumes less power It is possible to provide a rice cooker that obtains the effect of introducing high-temperature steam into the pot.
第１の発明の炊飯器は、本体と、前記本体に着脱自在に収納される鍋と、前記本体の上面を開閉自在に覆う蓋と、前記鍋内を所定の圧力に保持する圧力調整手段と、前記鍋の開口面を密封する密封手段と、炊飯中に発生する蒸気を加熱して高温蒸気にする蒸気加熱部とを有した炊飯器である。 A rice cooker according to a first aspect of the present invention includes a main body, a pan that is detachably stored in the main body, a lid that covers the upper surface of the main body so as to be openable and closable, and a pressure adjusting means that holds the inside of the pan at a predetermined pressure. A rice cooker having sealing means for sealing the opening surface of the pan, and a steam heating unit for heating steam generated during rice cooking into high-temperature steam.
これにより、炊飯中に発生する蒸気を鍋内に充満させることが可能となる。さらに、鍋内の圧力を大気圧より高くすることにより米内部まで従来以上に吸水を促進した状態を可能にする。そして炊飯中の鍋内の圧力が上昇することにより沸点が上昇するので１００℃を超える高温蒸気で鍋内を満たすことが可能となる。したがって、蒸気発生手段を有することなく１００℃を超える高温の蒸気を作りだせる。さらには鍋内で作り出した１００℃を超える高温の蒸気を蒸気加熱手段でさらに高めることで、圧力により米内部まで十分吸水した状態で、すばやく鍋内を高温の蒸気で充満させることが可能となり、ご飯の糊化を従来以上に促進するとともに、食味を向上させるものである。また、蒸気発生手段を有しないので、蒸気発生手段を有する炊飯器より本体設置面積が小さくなり、そして鍋内の蒸気を有効的に活用するので別途蒸気発生のための電力を消費せず、消費電力量が少なくなる。 Thereby, it becomes possible to fill the pot with the steam generated during cooking. Furthermore, by making the pressure in the pan higher than the atmospheric pressure, it is possible to achieve a state where water absorption is promoted more than before in the rice. And since the boiling point rises when the pressure in the pot during cooking increases, it becomes possible to fill the pot with high-temperature steam exceeding 100 ° C. Therefore, high temperature steam exceeding 100 ° C. can be produced without having a steam generating means. Furthermore, by further increasing the high-temperature steam over 100 ° C created in the pan with steam heating means, it is possible to quickly fill the inside of the pan with high-temperature steam in a state where water has been sufficiently absorbed into the rice by the pressure, It promotes the pasting of rice more than before and improves the taste. Also, since it does not have steam generation means, the main body installation area is smaller than the rice cooker with steam generation means, and the steam in the pot is used effectively, so it does not consume power for steam generation separately and consumes The amount of power is reduced.
第２の発明は、特に第１の発明においてむらし工程において鍋内の圧力を、水の沸点が大気圧下の沸点より高くなる圧力まで上昇させたことで、むらし工程において鍋内に水がなくなった後も米の層内部まで蒸気の熱を伝え、よりご飯の糊化を促進するものである。 In the second invention, in particular in the first invention, the pressure in the pan is increased to a pressure at which the boiling point of water becomes higher than the boiling point under atmospheric pressure. Even after the rice is gone, the heat of steam is transmitted to the inside of the rice layer to further promote the gelatinization of rice.
第３の発明は、特に第１の発明において、蓋下面に設けられると共に鍋上方より鍋内を加熱する蓋加熱手段と、鍋開口部を覆う内蓋とを設け、蒸気加熱部は前記蓋加熱手段で構成した、すなわち、蒸気加熱部と鍋の間に内蓋が介在することで、蒸気加熱部におねばなどが付着して蒸気加熱性能が低下するのを防止し、また蒸気加熱部からの輻射熱によるご飯の変質を防ぐことができるので、蒸気加熱時の蒸気加熱部の温度を安定して高温とすることを可能にし、ご飯の糊化を従来以上に促進し、食味を向上させることができる。 In a third aspect of the invention, in the first aspect of the invention, a lid heating means for heating the inside of the pan from above the pan and an inner lid for covering the pan opening are provided, and the steam heating unit is provided with the lid heating. Constructed by means, that is, by interposing the inner lid between the steam heating part and the pan, it prevents the steam heating part from adhering to the steam heating part and lowering the steam heating performance, and from the steam heating part It is possible to prevent the quality of rice from changing due to the radiant heat of the steam, so that the temperature of the steam heating part during steam heating can be stably increased, and the gelatinization of rice is promoted more than before and the taste is improved. Can do.
第４の発明は、特に第１の発明において、鍋側面上方を加熱する鍋側面加熱手段を有し、蒸気加熱部は前記鍋側面加熱手段で構成したことで、鍋側面上方からの加熱であれば輻射熱が直接米にあたることが大幅に減少するので、内蓋がなくとも鍋内上層の米が乾燥するのを防ぎつつ、鍋内を高温の蒸気で充満させることが可能になる。そのため、内蓋を設けなくても蒸気加熱時の鍋内の温度を安定して高温とすることを可能にし、ご飯の糊化を従来以上に促進し、食味を向上させることができる。 The fourth invention has a pan side heating means for heating the upper side of the pan side, particularly in the first invention, and the steam heating unit is constituted by the pan side heating means, so that heating from the upper side of the pan side is possible. If the radiant heat directly hits the rice, the pot can be filled with high-temperature steam while preventing the rice in the upper layer of the pot from drying, even without an inner lid. Therefore, even if it does not provide an inner lid, the temperature in the pan at the time of steam heating can be stably increased, and the gelatinization of rice can be promoted more than before and the taste can be improved.
第５の発明は、特に第１の発明において、鍋は、上端外周にフランジ部を有し、前記フランジ部を加熱するフランジ部加熱手段を有し、蒸気加熱部は前記フランジ部加熱手段で構成したことで、鍋フランジ部からの加熱であれば輻射熱が直接米にあたること全くないので、鍋内上層の米の乾燥の心配をすることなく、鍋内を高温の蒸気で充満させることが可能になる。そのため、内蓋を設けなくても蒸気加熱時の鍋内の温度を安定して高温とすることを可能にし、ご飯の糊化を従来以上に促進し、食味を向上させることができる。 According to a fifth aspect of the invention, in the first aspect of the invention, the pan has a flange portion on the outer periphery of the upper end, has a flange portion heating means for heating the flange portion, and the steam heating portion is constituted by the flange portion heating means. As a result, if it is heated from the pot flange, the radiant heat does not directly hit the rice, so it is possible to fill the pot with hot steam without worrying about drying the upper layer rice in the pot Become. Therefore, even if it does not provide an inner lid, the temperature in the pan at the time of steam heating can be stably increased, and the gelatinization of rice can be promoted more than before and the taste can be improved.
第６の発明は、特に第３の発明において蒸気加熱部と内蓋の間に蒸気通路部を構成し、前記蒸気通路部に送風装置を設置したことで、むらし工程時に蒸気加熱部を通過した蒸気を効率的に加熱し、従来より少ない加熱量で従来以上の熱を蒸気に伝達できる。これにより、より短時間で鍋の内部空間を高温の蒸気で満たすことが可能となり、むらし工程においてさらに長時間高温の蒸気中にご飯をさらすことができるので、ご飯の糊化を促進させご飯の食味を向上することができる。 In the sixth aspect of the invention, in particular, in the third aspect of the invention, a steam passage portion is formed between the steam heating portion and the inner lid, and a blower is installed in the steam passage portion, so that the steam heating portion passes through the unevenness process. The heated steam can be efficiently heated, and more heat than conventional can be transferred to the steam with a smaller heating amount. As a result, it becomes possible to fill the inner space of the pan with hot steam in a shorter time, and the rice can be exposed to the hot steam for a longer time in the unevenness process, which promotes gelatinization of the rice. The taste of can be improved.
（実施の形態１）
本発明の実施の形態１における炊飯器について、図１を用いて説明する。
(Embodiment 1)
The rice cooker in Embodiment 1 of this invention is demonstrated using FIG.
図１において、炊飯器本体１は、着脱自在に鍋２を収納するため、有底筒状の鍋収納部１ａを有している。鍋収納部１ａの底部には、鍋加熱手段として鍋２を誘導加熱する鍋加熱コイル３が設けられている。４は底温度センサーで、鍋２の底面２ａと当接するよう構成されている。制御手段５は炊飯器の動作を制御するものである。 In FIG. 1, the rice cooker main body 1 has a bottomed cylindrical pot storage portion 1a in order to store the pot 2 in a detachable manner. A pan heating coil 3 for inductively heating the pan 2 as a pan heating means is provided at the bottom of the pan storage portion 1a. Reference numeral 4 denotes a bottom temperature sensor configured to come into contact with the bottom surface 2 a of the pan 2. The control means 5 controls the operation of the rice cooker.
また、蓋６が炊飯器本体１の後部のヒンジ部に設けたヒンジ軸（図示は省略）にて軸支され、鍋２の開口部を開閉自在に覆っている。蓋６には、放熱板７と蓋加熱手段として放熱板７を加熱する蓋ヒータ８が設けられている。放熱板７の一部分には鍋２の内部空間２ｃに臨む形で蒸気加熱手段９が設けてある。蒸気加熱手段９には蒸気加熱手段９を高温にするためのヒータ（図示せず）が内蔵されている。ここで、蒸気加熱手段９のヒータは放熱板７よりも蒸気加熱手段９を高温とするような構成であれば蓋ヒータ８を延設して構成することも可能であるが、蓋ヒータ８と蒸気加熱手段９のヒータを別部品にすると、蒸気加熱時の温度制御が自在に制御可能となり、より効率的に蒸気を加熱できる。放熱板７は放熱板蒸気口７ａを有しており、蓋６には放熱板蒸気口７ａと連通する蒸気経路部１０が設けられ、蓋６の天面には蓋蒸気口１１が設けられている。蒸気経路部１０は中心に丸穴を有する仕切り板１２と弁１３が設けられている。そして弁開閉手段１４の先端部１４ａは前後に稼動し、弁を押す構造となっており、弁１３と弁開閉手段１４で圧力調整手段を構成している。蒸気経路部１０と放熱板の間は蒸気口パッキン１５でシールされ、蒸気が蒸気経路部１０から漏れ出すのを防止している。また放熱板７と鍋２のフランジ部２ｂの間に鍋パッキン１６が設けてあり、蓋６の閉時に放熱板７と鍋２のフランジ部２ｂの間から蒸気が漏れ出すのを防止している。よって、蒸気口パッキン１５と鍋パッキン１６と弁１３によって密封手段を構成する。 Moreover, the lid 6 is pivotally supported by a hinge shaft (not shown) provided at the hinge portion at the rear of the rice cooker body 1, and covers the opening of the pan 2 so as to be freely opened and closed. The lid 6 is provided with a radiator plate 7 and a lid heater 8 for heating the radiator plate 7 as lid heating means. A steam heating means 9 is provided in a part of the heat radiating plate 7 so as to face the internal space 2 c of the pan 2. The steam heating means 9 has a built-in heater (not shown) for raising the temperature of the steam heating means 9. Here, the heater of the steam heating means 9 can be configured by extending the lid heater 8 as long as the steam heating means 9 is configured to have a higher temperature than the radiator plate 7. If the heater of the steam heating means 9 is a separate component, temperature control during steam heating can be freely controlled, and steam can be heated more efficiently. The heat radiating plate 7 has a heat radiating plate steam port 7 a, a steam path portion 10 communicating with the heat radiating plate steam port 7 a is provided on the lid 6, and a lid steam port 11 is provided on the top surface of the lid 6. Yes. The steam path portion 10 is provided with a partition plate 12 having a round hole in the center and a valve 13. And the front-end | tip part 14a of the valve opening-and-closing means 14 is operated back and forth, and has a structure which pushes a valve, and the valve 13 and the valve opening-and-closing means 14 comprise the pressure adjustment means. The steam path portion 10 and the heat radiating plate are sealed with a steam port packing 15 to prevent the steam from leaking out of the steam path portion 10. Moreover, the pot packing 16 is provided between the heat sink 7 and the flange part 2b of the pan 2, and it prevents that a vapor | steam leaks from between the heat sink 7 and the flange part 2b of the pan 2 when the cover 6 is closed. . Therefore, the sealing means is constituted by the steam port packing 15, the pot packing 16 and the valve 13.
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２に基づいて説明する。図２（ａ）は一般的な炊飯工程を示す図で、図２（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２（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 below based on FIG. Fig.2 (a) is a figure which shows a general rice cooking process, FIG.2 (b) is a figure which shows the temperature of the rice in a general rice cooking process. First, as shown in FIG. 2A, a general rice cooking process mainly includes a water immersion process A, a cooking process B, a boiling maintenance process C, and an unevenness 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、底温度センサー４の検知温度Ｔａが第一の所定温度Ｔ１（通常５５℃前後）になるように制御手段５が鍋加熱コイル３を制御し、鍋加熱コイル３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 bottom temperature sensor 4 is set to the first predetermined temperature T1 (normally 55) until the time measured by the time measuring means (not shown) reaches the first predetermined time t1 (normally around 20 minutes). The control means 5 controls the pan heating coil 3 so as to be at around 0 ° C., and the pan 2 is heated by the pan heating coil 3. 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２（ａ）に示すように、底温度センサー４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、鍋加熱コイル３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 process B, as shown in FIG. 2 (a), the pot heating coil 3 until the detected temperature Ta of the bottom temperature sensor 4 reaches a second predetermined temperature T2 (boiling point of water (usually around 100 ° C.)). Heats the pan 2.
なお、本工程では、底温度センサー４の検知温度により鍋加熱コイル３を制御したが、別途、鍋の開口部を覆う蓋６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、鍋加熱コイル３が鍋２を加熱することもできる。 In this step, the pan heating coil 3 is controlled by the temperature detected by the bottom temperature sensor 4, but a lid temperature detecting means for detecting the temperature of the lid 6 covering the opening of the pot is provided separately. The pan heating coil 3 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、底温度センサー４の検知温度Ｔａが、図２（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制御手段５が鍋加熱コイル３を制御し、鍋加熱コイル３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。底温度センサー４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, while the pot 2 has water, the detection temperature Ta of the bottom temperature sensor 4 is the second predetermined temperature T2 (boiling point of water (usually around 100 ° C., as shown in FIG. 2A)). )), The control means 5 controls the pan heating coil 3 so as to maintain the boiling state, and the pan heating coil 3 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 bottom temperature sensor 4 reaches the third predetermined temperature T3 (above the boiling point of water), it is determined that there is no water in the pan 2 and the process ends. 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２（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、底温度センサー４の検知温度Ｔａが第二の所定温度Ｔ２（通常１００℃近傍）で維持するように制御手段５が鍋加熱コイル３を制御し、鍋加熱コイル３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。このことは、ご飯の糊化を促進するためにはむらし工程での温度管理が重要であることを示している。 Next, the process proceeds to the unevenness process D. In the unevenness process D, as shown in FIG. 2A, the detected temperature Ta of the bottom temperature sensor 4 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 control means 5 controls the pan heating coil 3 so as to maintain it at a predetermined temperature T2 (usually around 100 ° C.), and the pan heating coil 3 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%. This indicates that temperature management in the uneven process is important for promoting gelatinization of rice.
このような炊飯工程を実行すると、底温度センサー４の検知温度Ｔａが図２（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２（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 bottom temperature sensor 4 is shown in FIG. 2A, and the temperature Tb in the pan 2, that is, the temperature of the rice is as shown in FIG. 2B. Temperature changes.
引き続き、各工程での炊飯器の動作を説明する。炊飯を行う米とその米量に対応する水を鍋２に入れ、炊飯器本体１に収納する。炊飯開始スイッチ（図示せず）を使用者が操作すると、制御手段５が炊飯開始スイッチからよりの入力を受け、炊飯工程を実行する。底温度センサー４は鍋２の底面の温度を検知し、制御手段５へと信号を送る。底温度センサー４よりの信号に基づき、制御手段５は浸水、炊き上げ、むらしの各工程に大分された炊飯工程のそれぞれにおいて、鍋２の内部の水と米の状態が適正値として設定された温度や所定時間に維持されるよう、鍋加熱コイル３や蓋ヒータ８、また蒸気加熱手段９への通電量を制御する。 Then, operation | movement of the rice cooker in each process is demonstrated. Rice for cooking rice and water corresponding to the amount of rice are put in a pan 2 and stored in the rice cooker body 1. When the user operates a rice cooking start switch (not shown), the control means 5 receives an input from the rice cooking start switch and executes the rice cooking process. The bottom temperature sensor 4 detects the temperature of the bottom surface of the pan 2 and sends a signal to the control means 5. Based on the signal from the bottom temperature sensor 4, the control means 5 sets the water and rice conditions in the pot 2 as appropriate values in each of the rice cooking processes, which are largely divided into water immersion, cooking, and unevenness processes. The energization amount to the pan heating coil 3, the lid heater 8, and the steam heating means 9 is controlled so that the temperature is maintained at a predetermined temperature and a predetermined time.
まず、浸水工程では米の糊化が開始しない温度まで米と水の温度が上昇するように鍋加熱コイル３を通電し鍋２を発熱させる。加えて、蓋ヒータ８より鍋２の内部雰囲気温度を上昇させ、内部空間２ｃ（米と水、あるいは飯と放熱板７の間の空間）にも熱を加える。浸水工程において、鍋２の米全体を目的の温度で均一に維持し、鍋２の米の吸水条件を均一に保つことがおいしいごはんを炊くために必要であるが、本実施の形態では鍋２の底面と鍋２の内部空間２ｃの両面から米と水を加熱するので、鍋加熱コイル３のみの加熱より、短時間でかつ均一に鍋２全体の温度が上昇させることができる。 First, in the soaking process, the pot heating coil 3 is energized to heat the pot 2 so that the temperature of the rice and water rises to a temperature at which the gelatinization of the rice does not start. In addition, the internal atmosphere temperature of the pan 2 is raised from the lid heater 8, and heat is also applied to the internal space 2 c (the space between rice and water or between the rice and the heat radiating plate 7). In order to cook delicious rice, it is necessary to maintain the entire rice in the pan 2 at the target temperature and keep the water absorption conditions of the rice in the pan 2 uniform in the submerged process. Because the rice and water are heated from both the bottom surface and the both sides of the internal space 2c of the pan 2, the temperature of the entire pan 2 can be increased uniformly in a shorter time than by heating only the pan heating coil 3.
次に、炊き上げ工程と沸騰維持工程では、鍋加熱コイル３で鍋２の底面を発熱させるとともに、蓋ヒータ８で放熱板７を加熱し、鍋２全体を包み込むように加熱する。同時に、弁開閉手段１４の先端部１４ａで弁１３を押し、仕切り板１２の穴を開放することで鍋２の内部空間２ｃは大気圧状態を保つ。炊き上げ工程時に鍋２の内部空間２ｃを密封すれば、蒸気の沸点を１００℃を超える高温に保つが、ご飯内部組織の崩れによるべとつきが起こる。しかしながら、本実施の形態の炊飯器ではご飯内部組織の崩れによるべとつきという弱点を克服するため、炊き上げ工程ではあえて大気圧以上に圧力を上昇させない。 Next, in the cooking step and the boiling maintaining step, the bottom of the pan 2 is heated by the pan heating coil 3, and the heat radiating plate 7 is heated by the lid heater 8 so that the entire pan 2 is wrapped. At the same time, the valve 13 is pushed by the distal end portion 14a of the valve opening / closing means 14, and the hole of the partition plate 12 is opened, so that the internal space 2c of the pan 2 is kept at atmospheric pressure. If the internal space 2c of the pan 2 is sealed during the cooking process, the boiling point of the steam is kept at a high temperature exceeding 100 ° C., but stickiness due to the collapse of the internal structure of the rice occurs. However, in the rice cooker of the present embodiment, in order to overcome the weakness of stickiness due to the collapse of the internal structure of the rice, the pressure is not increased above atmospheric pressure in the cooking process.
最後に、むらし工程での動作を説明する。むらし工程においては、飯が芯まで糊化するように、飯が乾燥したりこげたりしない温度で、且つ鍋２全体すなわち飯を高温の状態に保つことが大切である。よって、より短時間で鍋２の内部空間２ｃを高温の蒸気で満たすことが、ご飯の糊化を促進する上で重要であり、すなわち、いかにすばやくかつ長時間高温の蒸気中にご飯をさらすかがご飯の糊化に影響する。 Finally, the operation in the uneven process will be described. In the unevenness process, it is important to keep the whole pan 2, that is, the rice in a high temperature at a temperature at which the rice does not dry or burn so that the rice gelatinizes to the core. Therefore, filling the internal space 2c of the pan 2 with the hot steam in a shorter time is important in promoting the gelatinization of the rice, that is, how quickly the rice is exposed to the hot steam for a long time. Affects the gelatinization of rice.
鍋加熱コイル３が鍋２の底面の飯が乾燥したり焦げたりしない程度に鍋２の底面を発熱させると共に、蓋ヒータ８は放熱板７に露が着かない程度に放熱板７を加熱する。そして、同時に、弁開閉手段１４の先端部１４ａは弁１３が仕切り板１２の穴上に位置するような位置に移動し、弁１３で仕切り板１２の穴を閉じることにより鍋２の内部空間２ｃは大気圧より高圧な状態となる。そして鍋内の圧力が上昇することにより沸点が上昇するので１００℃を超える高温蒸気で鍋内を満たすことが可能となる。そのため、鍋２の内部空間２ｃはすばやく高温の蒸気で満たされる。同時に蒸気加熱手段９が通電され、鍋２の内部空間２ｃの雰囲気をより高温状態にする。ここで、蒸気加熱手段９は蓋ヒータ８よりより強力な熱量を放出する構成とし、このことを可能にしている。また圧力をかけることにより高温蒸気が米内部まで従来以上に吸水を促進した状態を可能にし、圧力により米内部まで十分吸水した状態で、すばやく鍋内を高温の蒸気で充満させることが可能となり、ご飯の糊化を従来以上に促進するとともに、食味を向上させることができる。また、蒸気発生手段を有しないので、蒸気発生手段を有する炊飯器より本体設置面積が小さくなり、そして鍋内の蒸気を有効的に活用するので別途蒸気発生のための電力を消費せず、消費電力量が少なくなる。 The pan heating coil 3 heats the bottom of the pan 2 to such an extent that the rice on the bottom of the pan 2 does not dry or burn, and the lid heater 8 heats the heat sink 7 to the extent that the heat sink 7 is not dewed. At the same time, the tip end portion 14a of the valve opening / closing means 14 is moved to a position where the valve 13 is positioned on the hole of the partition plate 12, and the valve 13 closes the hole of the partition plate 12 so that the internal space 2c of the pan 2 is reached. Becomes a pressure higher than atmospheric pressure. And since the boiling point rises when the pressure in the pan rises, it becomes possible to fill the pan with high-temperature steam exceeding 100 ° C. Therefore, the internal space 2c of the pan 2 is quickly filled with high-temperature steam. At the same time, the steam heating means 9 is energized to bring the atmosphere of the internal space 2c of the pan 2 to a higher temperature state. Here, the steam heating means 9 is configured to release a stronger amount of heat than the lid heater 8, thereby enabling this. In addition, by applying pressure, it becomes possible for the high temperature steam to promote water absorption to the inside of the rice more than before, and it is possible to quickly fill the pot with high temperature steam with the water absorbed sufficiently to the inside of the rice by the pressure, While promoting the gelatinization of rice more than before, the taste can be improved. In addition, since it does not have steam generation means, the main body installation area is smaller than the rice cooker with steam generation means, and since the steam in the pot is effectively used, it does not consume power for steam generation separately and consumes The amount of power is reduced.
上記のような動作により、圧力により米内部まで十分吸水した状態で、すばやく鍋内を高温の蒸気で充満させることが可能となり、ご飯の糊化を従来以上に促進するとともに、食味を向上させるものである。また、蒸気発生手段を有しないので、蒸気発生手段を有する炊飯器より本体設置面積が小さくなり、そして鍋内の蒸気を有効的に活用するので別途蒸気発生のための電力を消費せず、消費電力量が少なくなる。圧力炊飯器の特長であるご飯表面の崩れを防止しつつ、むらし工程のみ加圧することで、蒸気を外部より別途供給することなく蒸気炊飯と同様の効果を得ることができる。 With the above operation, it is possible to quickly fill the pan with hot steam while the water is fully absorbed by the pressure, which promotes the gelatinization of rice more than before and improves the taste It is. In addition, since it does not have steam generation means, the main body installation area is smaller than the rice cooker with steam generation means, and since the steam in the pot is effectively used, it does not consume power for steam generation separately and consumes The amount of power is reduced. While preventing the collapse of the rice surface, which is a feature of the pressure rice cooker, by applying pressure only to the unevenness process, it is possible to obtain the same effect as steam rice without separately supplying steam from the outside.
（実施の形態２）
本実施の形態において、図３に示すように放熱板７と鍋２の内部空間２ｃの間に内蓋１７がもうけてある。内蓋１７には複数の内蓋蒸気口１８がもうけてある。その他の構成は実施の形態１と同じである。
(Embodiment 2)
In the present embodiment, as shown in FIG. 3, an inner lid 17 is provided between the heat sink 7 and the internal space 2 c of the pan 2. The inner lid 17 has a plurality of inner lid steam ports 18. Other configurations are the same as those of the first embodiment.
炊き上げ工程および沸騰維持工程において蒸気加熱手段９は炊飯中に発生する煮汁（おねば）が付着し、むらし工程において、付着したおねばは乾燥して蒸気加熱手段９表面にでんぷん質の膜を形成する。この膜はむらし工程における蒸気加熱時に、蒸気加熱手段９の断熱層として作用し蒸気加熱性能を低下させる。また蒸気加熱性能を高めるにはむらし工程での蒸気加熱手段９の温度をより高温化すればよいが、高温化させすぎると逆に蒸気加熱手段９の輻射熱によりご飯表面が変質してしまう。 In the cooking step and the boiling maintaining step, the steam heating means 9 adheres to the soup that is generated during cooking, and in the unevenness process, the attached rice cake is dried to form a starchy film on the surface of the steam heating means 9. Form. This film acts as a heat insulating layer of the steam heating means 9 during steam heating in the unevenness process and lowers the steam heating performance. Further, in order to improve the steam heating performance, the temperature of the steam heating means 9 in the uneven process may be increased. However, if the temperature is too high, the surface of the rice will be altered by the radiant heat of the steam heating means 9.
本実施の形態のように内蓋１７を設けると、炊き上げ工程で発生するおねばが直接蒸気加熱手段９に付着することはなく、むらし工程での蒸気加熱手段９の蒸気加熱性能の低下を防止できる。また内蓋１７が遮熱材として作用して蒸気加熱手段９の輻射熱が直接ごはんに当たることはないので、ご飯表面の変質を防止でき、さらには蒸気加熱手段９の温度をより高温化することが可能となる。 When the inner lid 17 is provided as in the present embodiment, the rice bowl generated in the cooking process does not directly adhere to the steam heating means 9, and the steam heating performance of the steam heating means 9 in the unevenness process is reduced. Can be prevented. Further, since the inner lid 17 acts as a heat shield and the radiant heat of the steam heating means 9 does not directly hit the rice, it is possible to prevent the rice surface from being altered, and to further increase the temperature of the steam heating means 9. It becomes possible.
このことはより短時間で鍋２の内部空間２ｃを高温の蒸気で満たすことを可能とし、ご飯の糊化をさらに促進させご飯の食味を向上することができる。 This makes it possible to fill the internal space 2c of the pan 2 with high-temperature steam in a shorter time, further promoting the gelatinization of the rice and improving the taste of the rice.
ここで、本実施の形態では内蓋は鍋２のフランジ部２ｂに当接する構成であるが、内蓋１７は蓋６に取り付けられ、蓋６に着脱可能な構成でも同様の効果を得ることができる。 Here, in the present embodiment, the inner lid is configured to abut against the flange portion 2b of the pan 2, but the inner lid 17 is attached to the lid 6 and the same effect can be obtained even in a configuration that is detachable from the lid 6. it can.
（実施の形態３）
本実施の形態において、図４に示すように鍋側面加熱手段である側面コイル２５を有しており、その他の構成は実施の形態１と同じである。
(Embodiment 3)
In this Embodiment, it has the side coil 25 which is a pan side surface heating means as shown in FIG. 4, The other structure is the same as Embodiment 1. FIG.
本実施の形態において、鍋側面加熱手段である側面コイル２５は炊き上げ・沸騰維持工程およびむらし工程において鍋側面２２ｄを誘導加熱にて加熱する。 In the present embodiment, the side coil 25 serving as the pan side heating means heats the pan side 22d by induction heating in the cooking and boiling maintaining step and the unevenness step.
鍋側面２２ｄからの加熱であれば輻射熱が直接米にあたることが大幅に減少するので、内蓋がなくとも鍋内上層の米が乾燥するのを防ぎつつ、鍋内の雰囲気温度を１３０℃に保つことを可能になる。そのため、内蓋を設けなくても鍋内の炊きむらが改善され、炊き上がりのご飯の食味を向上した炊飯器を提供することができる。 Heating from the side 22d of the pot greatly reduces that the radiant heat directly hits the rice, so that the atmosphere temperature in the pot is kept at 130 ° C. while preventing the rice in the upper layer of the pot from drying even without an inner lid. It becomes possible. Therefore, even if an inner lid is not provided, the cooking unevenness in the pan is improved, and a rice cooker that improves the taste of the cooked rice can be provided.
またむらし工程において鍋加熱手段からも加熱し、鍋内上層と鍋底の双方から包み炊くように加熱すると鍋内がより均一に加熱され、鍋内の米の糊化がさらに均一に促進されるので炊きむらの改善と炊き上がりのご飯の食味向上により一層効果がある。ここで本実施の形態において鍋側面加熱手段は誘導加熱方式ではなくヒータ方式でも同様の効果を得ることができる。 In addition, heating from the pot heating means in the pottery process and heating to wrap and cook from both the upper layer and the bottom of the pot will heat the pot more uniformly, further promoting the gelatinization of the rice in the pot more uniformly. Therefore, it is more effective by improving the cooking unevenness and improving the taste of the cooked rice. Here, in the present embodiment, the same effect can be obtained when the pan side surface heating means is not a induction heating system but a heater system.
（実施の形態４）
本実施の形態において、図５に示すように鍋の上端外周にあるフランジ部の下にフランジ部加熱手段であるフランジ部コイル３０が設けてあり、その他の構成は実施の形態１と同じである。
(Embodiment 4)
In the present embodiment, as shown in FIG. 5, a flange coil 30 that is a flange heating means is provided under the flange on the outer periphery of the upper end of the pan, and the other configurations are the same as those in the first embodiment. .
本実施の形態において、フランジ部加熱手段であるフランジコイル３０は炊き上げ・沸騰維持工程およびむらし工程において鍋フランジ２２ａを誘導加熱にて加熱する。 In the present embodiment, the flange coil 30 as the flange heating means heats the pot flange 22a by induction heating in the cooking / boiling maintenance process and the unevenness process.
鍋フランジ２２ａからの加熱であれば輻射熱が直接米にあたることは全くないので鍋内上層の米が乾燥するの心配をすることなくを鍋内の雰囲気温度を１３０℃に保つことを可能になる。そのため、内蓋を設けなくても鍋内の炊きむらが改善され、炊き上がりのご飯の食味を向上した炊飯器を提供することができる。 In the case of heating from the pot flange 22a, the radiant heat does not directly hit the rice, so that the atmosphere temperature in the pot can be maintained at 130 ° C. without worrying about drying of the upper layer rice in the pot. Therefore, even if an inner lid is not provided, the cooking unevenness in the pan is improved, and a rice cooker that improves the taste of the cooked rice can be provided.
またむらし工程において鍋加熱手段からも加熱し、鍋内上層と鍋底の双方から包み炊くように加熱すると鍋内がより均一に加熱され、鍋内の米の糊化がさらに均一に促進されるので炊きむらの改善と炊き上がりのご飯の食味向上により一層効果がある。ここで本実施の形態においてフランジ部加熱手段は誘導加熱方式ではなくヒータ方式でも同様の効果を得ることができる。 In addition, heating from the pot heating means in the pottery process and heating to wrap and cook from both the upper layer and the bottom of the pot will heat the pot more uniformly, further promoting the gelatinization of the rice in the pot more uniformly. Therefore, it is more effective by improving the cooking unevenness and improving the taste of the cooked rice. Here, in the present embodiment, the flange portion heating means can obtain the same effect by using a heater method instead of an induction heating method.
（実施の形態５）
本実施の形態において、図６に示すように、放熱板７と内蓋１７の間に蒸気通路部１９が設けられている。そして蒸気通路部１９内には送風装置２０が設置してある。
(Embodiment 5)
In the present embodiment, as shown in FIG. 6, a steam passage portion 19 is provided between the heat radiating plate 7 and the inner lid 17. A blower 20 is installed in the steam passage 19.
上記の構成において、むらし工程時には蒸気加熱手段９が蒸気を加熱すると同時に送風装置が図３にしめす矢印の方向に蒸気の流れを作り出す。蒸気加熱手段９を通過した蒸気は効率的に加熱されるので、従来より少ない加熱量で従来以上の熱を蒸気に伝達できる。これにより、より短時間で鍋２の内部空間２ｃを高温の蒸気で満たすことが可能となり、むらし工程においてさらに長時間高温の蒸気中にご飯をさらすことができるので、ご飯の糊化を促進させご飯の食味を向上することができる。 In the above configuration, during the unevenness process, the steam heating means 9 heats the steam, and at the same time, the blower creates a steam flow in the direction of the arrow shown in FIG. Since the steam that has passed through the steam heating means 9 is efficiently heated, more heat than before can be transferred to the steam with a smaller heating amount. Thereby, it becomes possible to fill the internal space 2c of the pan 2 with hot steam in a shorter time, and the rice can be exposed to the hot steam for a longer time in the stripping process, thus promoting the gelatinization of the rice. The taste of lettuce rice can be improved.
以上のように、本発明にかかる炊飯器は、ご飯の糊化を促進し食味を向上をさせるとともに、本体設置面積を小さくし、少ない消費電力量で鍋内に高温の蒸気を投入できるので、民生用のみならず業務用の炊飯器においても適用できる。 As described above, the rice cooker according to the present invention promotes the gelatinization of rice and improves the taste, reduces the main body installation area, and can introduce high-temperature steam into the pan with less power consumption. It can be applied not only to consumer use but also to commercial rice cookers.
１ 炊飯器本体
２ 鍋
６ 蓋
９ 蒸気加熱手段
１３ 弁（圧力調整手段）（密封手段）
１４ 弁開閉手段（圧力調整手段）
１５ 蒸気口パッキン（密封手段）
１６ 鍋パッキン（密封手段）
１７ 内蓋
１９ 蒸気通路部
２０ 送風装置
２５ 側面コイル（鍋側面加熱手段）
３０ フランジコイル（フランジ部加熱手段）
DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 6 Lid 9 Steam heating means 13 Valve (pressure adjustment means) (sealing means)
14 Valve opening / closing means (pressure adjusting means)
15 Steam port packing (sealing means)
16 Pot packing (sealing means)
17 Inner lid 19 Steam passage 20 Blower 25 Side coil (pan side heating means)
30 Flange coil (flange heating means)
Claims (6)
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| JP2005035608 | 2005-02-14 | ||
| JP2005308174A JP2006247372A (en) | 2005-02-14 | 2005-10-24 | Rice cooker |
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