JP2008054860A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent or suppress dew condensation by adopting a nonmetallic pot such as an earthenware pot for achieving a non-heat-retention mode. <P>SOLUTION: In the electric rice cooker, in a non warming mode where electric warming control after rice cooking for cooking the rice by induction-heating a heat-producing body 4b on the side of the nonmetallic pot 1 by alternate magnetic filed from a heating coil 4a on the side of a body 2 storing the pot 1, executes a dew-condensation preventive temperature control for preventing or suppressing the dew condensation in a boiled rice area from finishing the rice cooking to a prescribed time point. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は、土鍋などの非金属製を含めた各種鍋側の発熱体をこの鍋を収容した本体側の加熱コイルからの交番磁界により誘導発熱させて炊飯を行う電気炊飯器に関するものである。   The present invention relates to an electric rice cooker that cooks rice by causing induction heating of various heating elements on the side of the pot including non-metal such as earthen pots by an alternating magnetic field from a heating coil on the main body side that accommodates the pot.

土鍋に電磁誘導にて発熱する発熱体を設けて調理を行えるようにすることは種々知られているし（例えば、特許文献１〜３参照）、土鍋を着脱できるよう本体に収容して電気的な加熱源によって炊飯を行う炊飯器も既に知られている（例えば、特許文献４参照。）。特許文献１、２に記載の土鍋はいずれも外面と内外両面との違いはあっても底部に発熱層を設けて、電磁誘導調理器からの電磁誘導にて発熱させ底部から加熱し調理を行うようにしている。特許文献３に記載のものは土鍋の底部外面に磁性発熱体を設けて加熱コイルからの交番磁界との磁気結合により誘導発熱させて、炊飯を行うようにしている。
特開２００５−２９８１６１号公報 特開２００５−３３４３５１号公報 実用新案登録第３１１００３８号公報 特開２００５−４１３号公報 It is known that cooking can be performed by providing a heating element that generates heat by electromagnetic induction in a clay pot (see, for example, Patent Documents 1 to 3). A rice cooker that cooks rice with a simple heating source is already known (see, for example, Patent Document 4). Even if there is a difference between the outer surface and the inner and outer surfaces, the clay pots described in Patent Documents 1 and 2 are provided with a heat generation layer at the bottom, heated by electromagnetic induction from an electromagnetic induction cooker, and heated from the bottom for cooking. I am doing so. The thing of patent document 3 provides a magnetic heating element in the outer surface of the bottom part of a clay pot, and it is made to heat-induced by magnetic coupling with the alternating magnetic field from a heating coil, and is made to cook rice.
JP 2005-298161 A JP 2005-334351 A Utility Model Registration No. 3110038 JP-A-2005-413

ところで、土鍋で代表される非金属製の鍋は熱伝導性が低く、土鍋ではアルミニウムの１／２００と小さく、しかも厚いので、熱を篭らせ易い特性を有していて、特許文献１〜３に記載されているようにそれ単独で使用される場合は、蓋も同じ非金属製とされ、炊飯にも、その後の保温にも、その特性が活かされる。   By the way, non-metallic pots represented by clay pots have low thermal conductivity, and clay pots are as small as 1/200 of aluminum and thick, so that they have characteristics that make it easy to generate heat. When it is used alone as described in No. 3, the lid is also made of the same non-metal, and its characteristics are utilized for cooking rice as well as subsequent heat insulation.

しかし、電気炊飯器に非金属製の鍋を採用し、炊飯後のご飯を電気的に制御して保温するには、器体の蓋の内側に設ける金属製の内蓋で鍋を従来通りに閉じ、この内蓋に設けた加熱源を通電制御することが考えられる。   However, to adopt a non-metallic pan in an electric rice cooker and to keep the cooked rice electrically controlled and kept warm, the pan is kept as usual with a metal inner lid provided inside the lid of the bowl. It is conceivable to close and control the energization of the heat source provided on the inner lid.

本発明者は、このような電気炊飯器の実用に向けた技術開発において、炊飯後のご飯を保温するのに非金属製の鍋の保温性の高さから電気的な保温制御なしにも３時間経過で７０度前後の温度を維持でき、食事時間に少々のバラツキがあるユーザや家族間でも炊飯後の保温制御を省略するモードが実用できることに着目する中、このような非金属製の鍋での炊飯後のご飯の自然降温において、ご飯収容域で結露が発生しやすくご飯の品質を損なうことを知見した。このような傾向は、非金属製の鍋と非金属製の蓋との関係においても見られることであり、鍋側は深く熱源となるご飯を収容していて降温しにくいのに対し蓋側は浅くご飯との間に空間があり外気温の影響を受けて降温しやすいことに起因している。   In the technical development for practical use of such an electric rice cooker, the present inventor has 3 to maintain the temperature of the cooked rice without electrical heat control due to the high heat retaining property of the non-metallic pan. While paying attention to the fact that it is possible to maintain a temperature of around 70 degrees over time and a mode in which heat control after cooking is omitted can be used even between users and families with a slight variation in meal time, such a non-metallic pan In the natural temperature drop of rice after cooking in China, it was found that condensation is likely to occur in the rice storage area and the quality of the rice is impaired. Such a tendency is also seen in the relationship between a non-metallic pan and a non-metallic lid. The pan side contains rice serving as a heat source deeply and is difficult to cool, whereas the lid side This is due to the fact that there is a space between the rice and rice, and it is easy to cool down under the influence of outside air temperature.

本発明の目的は、このような新たな知見に基づき、土鍋などの非金属製の鍋を採用して保温なしモードを実現するのに、結露を防止ないしは抑制できる電気炊飯器を提供することにある。   An object of the present invention is to provide an electric rice cooker that can prevent or suppress condensation in order to realize a non-insulating mode by employing a non-metallic pan such as a clay pot based on such new knowledge. is there.

上記のような目的を達成するため、本発明の電気炊飯器は、非金属製とした鍋側の発熱体をこの鍋を収容した本体側の加熱コイルからの交番磁界により誘導発熱させて炊飯を行う電気炊飯器において、炊飯後の電気的な保温制御を行わない保温なしモードにおいて、炊飯終了から所定時点までの間は、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことを１つの特徴としている。   In order to achieve the above object, the electric rice cooker of the present invention uses a non-metallic pan-side heating element to inductively generate heat using an alternating magnetic field from a heating coil on the main body side that accommodates the pan. In the electric rice cooker to perform, in the non-insulation mode that does not perform the electrical insulation control after cooking, during the period from the end of cooking to a predetermined time point, perform condensation control temperature control to prevent or suppress condensation in the rice storage area Is one of the features.

このような構成では、炊飯後に電気的な保温制御を行わない保温なしモードを実行するのに、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことで、非金属製の鍋の保温性を活かした自然保温にてご飯の保温制御を省略した省エネを図りながらご飯を長時間高温域に保つのに併せ、自然降温時に外気などの影響でご飯収容域に生じる温度差を解消するだけの僅かな電力消費にて結露を防止ないしは抑制することができる。   In such a configuration, a non-metal pot is formed by performing dew condensation-compatible temperature control to prevent or suppress dew condensation in the rice storage area in order to execute the non-heat retention mode in which electrical heat retention control is not performed after rice cooking. In addition to keeping the rice in a high temperature range for a long time while saving energy by omitting the heat insulation control of the rice with natural insulation utilizing the heat insulation property of the rice, the temperature difference that occurs in the rice storage area due to the influence of outside air etc. at the time of natural temperature drop is eliminated Condensation can be prevented or suppressed with little power consumption.

また、本発明の電気炊飯器は、非金属製とした鍋側の発熱体をこの鍋を収容した本体側の加熱コイルからの交番磁界により誘導発熱させて炊飯を行う電気炊飯器において、
炊飯後の電気的な保温制御を行わない保温なしモードにおいて、炊飯終了から所定時間経過時点または所定降温時点、あるいはどちらかの時点に到達するまでの間は、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことを別の特徴としている。 In addition, the electric rice cooker of the present invention is an electric rice cooker that cooks rice by inductively generating heat with an alternating magnetic field from a heating coil on the main body side that accommodates the pan, which is a non-metallic pan-side heating element,
In the non-insulation mode that does not perform electrical insulation control after cooking, prevent or prevent condensation in the rice storage area from the end of cooking until the specified time has elapsed or the specified temperature has fallen Another feature is to perform dew condensation control temperature control.

このような構成では、炊飯後に電気的な保温制御を行わない保温なしモードを実行するのに、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことで、非金属製の鍋の保温性を活かした自然保温にてご飯の保温制御を省略した省エネを図りながらご飯を長時間高温域に保つのに併せ、自然降温時に外気などの影響でご飯収容域に生じる温度差を解消するだけの僅かな電力消費にて結露を防止ないしは抑制することができる。しかも、結露対応温度制御を炊飯終了から所定時間経過時点または所定降温時点までとすることで、結露を防止ないしは抑制する必要時点まで過不足なく実行することができる。特に、それら２つの時点のどちらかに到達するまで結露対応温度制御を行えば到達時点に固有な２つの条件のいずれかで確実に対応できる。   In such a configuration, a non-metal pot is formed by performing dew condensation-compatible temperature control to prevent or suppress dew condensation in the rice storage area in order to execute the non-heat retention mode in which electrical heat retention control is not performed after rice cooking. In addition to keeping the rice in a high temperature range for a long time while saving energy by omitting the heat insulation control of the rice with natural insulation utilizing the heat insulation property of the rice, the temperature difference that occurs in the rice storage area due to the influence of outside air etc. at the time of natural temperature drop is eliminated Condensation can be prevented or suppressed with little power consumption. Moreover, by setting the temperature control corresponding to dew condensation from the end of cooking to the time when a predetermined time elapses or the time when the temperature is lowered, the dew condensation can be performed without excess or deficiency until the time when it is necessary to prevent or suppress dew condensation. In particular, if dew condensation corresponding temperature control is performed until one of these two time points is reached, it is possible to reliably cope with one of the two conditions specific to the time point.

鍋を閉じる金属製の内蓋などに設けられて結露防止が図れる結露対応の加熱源と、室温を検出する室温センサとを有し、結露対応温度制御において、室温センサが検出する室温の２以上の温度域に対応して結露対応の加熱源への通電容量を変更する、さらなる構成では、
ご飯収容域での自然降温時の結露の原因となる時間経過上の温度差は、その時々の温度検出によってはもとより、経験上からも知ることができ、結露を防止ないしは抑制するための結露対応の加熱源の配置と通電制御は行えるが、室温の影響は経験上では未知であり、室温センサで検出した室温の少なくとも２以上の温度域の違いによって結露対応の加熱源への通電制御を行うことで、経験上から結露対応温度制御を行う場合は勿論、結露の原因となる温度差が室温を反映しにくい場合にも、室温を配慮した結露対応温度制御ができる。 It has a heat source for condensation that is provided on a metal inner lid that closes the pan to prevent condensation, and a room temperature sensor that detects the room temperature. In the temperature control for condensation, two or more of the room temperature that the room temperature sensor detects In a further configuration that changes the energization capacity to the heat source that supports condensation in response to the temperature range of
The temperature difference over time, which causes condensation during natural temperature drop in the rice storage area, can be known not only by temperature detection at that time but also from experience, and it supports condensation to prevent or suppress condensation. However, the influence of room temperature is unknown from experience, and the power supply to the heat source that supports condensation is controlled by the difference in at least two temperature ranges detected by the room temperature sensor. Thus, it is possible to control the temperature corresponding to the condensation in consideration of the room temperature not only when the temperature difference causing the condensation is reflected on the room temperature but also when the temperature difference causing the condensation is difficult to reflect from the experience.

鍋を冷却できる冷却ファンと、ご飯の降温温度を判定する温度センサとを有し、保温なしモード時のご飯の所定降温時点までの降温が所定時間を超えた場合、冷却ファンを駆動して鍋を冷却しご飯の降温を促進する、さらなる構成では、
何らかの原因で炊飯後のご飯が所定時間を経過しても所定降温時点までの降温に達していないような場合、ご飯に黄ばみなどの品質変化の原因になり始めるので、冷却ファンを駆動して鍋を冷却しご飯の降温を促進することによりそのような品質変化を防止することができる。 It has a cooling fan that can cool the pan and a temperature sensor that determines the temperature of the rice, and if the temperature of the rice in the no heat retention mode has exceeded the predetermined time, the cooling fan is driven to In a further configuration that cools and promotes the temperature drop of rice,
If for some reason the cooked rice does not reach the specified temperature drop even after the specified time has elapsed, it will start to cause quality changes such as yellowing in the rice. Such a change in quality can be prevented by cooling the rice cake and promoting the temperature drop of the rice.

鍋の底部に設けられた発熱体と対向して設けられた加熱コイル、鍋を閉じる金属製の内蓋に設けられた蓋加熱源、本体側に鍋の胴部に対向して設けられた側部加熱源を備え、結露対応温度制御は、少なくとも蓋加熱源と側部加熱源を結露対応加熱源として通電制御する、さらなる構成では、
ご飯の保温制御に用いる加熱源と共通した配置条件の加熱源にて、結露対応温度制御が実行できる。 A heating coil provided facing the heating element provided at the bottom of the pan, a lid heating source provided on a metal inner lid that closes the pan, and a side provided on the main body side facing the body of the pan In a further configuration in which the heating control is provided with a partial heating source, and the dew condensation-compatible temperature control is conducted with at least the lid heating source and the side heating source as the dew condensation-compatible heating source.
Condensation-compatible temperature control can be performed with a heating source having the same arrangement conditions as the heating source used for heat retention control of rice.

側部加熱源は上下に複数配置され、その上部に配置されたものを結露対応の加熱源とする、さらなる構成では、
鍋側でもその上部は蓋側とともに外気の影響で降温しやすく、それより下部側と温度差を持って結露の原因となることに対応できる。 In a further configuration, a plurality of side heat sources are arranged above and below, and the one arranged on the upper side is a heat source for condensation.
Even on the pan side, the upper part is easy to cool down due to the influence of the outside air together with the lid side, and it is possible to cope with the cause of condensation due to a temperature difference with the lower part.

保温なしモードに加え、炊飯後にご飯を電気的に保温制御する保温モードを備え、いずれかのモードを選択できる、さらなる構成では、
非金属製の鍋を採用した電気炊飯器では保温なしモードだけでも実用できるところ、ユーザによってはその時々の使用状況や好みによって炊飯後のご飯を長時間保温したい要求があることに２つのモードの選択にて対応することができる。 In addition to the no heat retention mode, it has a heat retention mode for electrically maintaining the temperature of rice after cooking.
The electric rice cooker that uses a non-metal pot can be used only in the non-insulated mode, but there are two modes depending on the user's request to keep the cooked rice for a long time depending on the usage situation and preference. It can respond by selection.

本発明のそれ以上の目的および特徴は、以下の詳細な説明および図面によって明らかになる。本発明の各特徴は可能な限りそれ単独で、あるいは種々な組合せで複合して採用することができる。   Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

本発明の電気炊飯器によれば、炊飯後に電気的な保温制御を行わない保温なしモードにて非金属製の鍋の保温性を活かした自然保温にて省エネを図りながらご飯を長時間高温域に保てるのに併せ、自然降温時の外気などの影響でご飯収容域に生じる温度差を解消するだけの僅かな電力消費にて結露を防止ないしは抑制することが、結露によってご飯が品質低下するのを防止できる。   According to the electric rice cooker of the present invention, the rice is kept in a high temperature range for a long time while saving energy by natural heat insulation utilizing the heat retention property of the non-metallic pan in the non-heat insulation mode in which the electric heat insulation control is not performed after the rice cooking. In addition to preventing or suppressing condensation with a small amount of power consumption that eliminates the temperature difference that occurs in the rice storage area due to the influence of outside air during natural cooling, the quality of the rice deteriorates due to condensation. Can be prevented.

以下、本発明に係る電気炊飯器の実施の形態について、図１〜図８を参照しながら詳細に説明し本発明の理解に供する。   Hereinafter, embodiments of the electric rice cooker according to the present invention will be described in detail with reference to FIGS. 1 to 8 to provide an understanding of the present invention.

本実施の形態の電気炊飯器は図１、図２に示すように、土鍋などの主として非金属製の鍋１と、この鍋１を着脱できるように収容した本体２と、本体２および鍋１を開閉する蓋体３と、鍋１の底部から加熱する底部加熱源４と、鍋１の側部から加熱する側部加熱源５と、蓋体３から加熱する蓋加熱源６と、を備えた基本構成を有している。本体２は内外装ケース１１、１２間に底部加熱源４の加熱コイル４ａを配し、これに対向する鍋１の底部に加熱コイル４ａからの交番磁界によって誘導発熱される発熱体４ｂを設けてある。具体的には鍋１の底部の外面に設けてあるが内面でもよいし埋設されていてもよい。側部加熱源５は内装ケース１１における樹脂製の下部枠１１ｂと上部枠１１ｃとの間に挟み付けた金属製とした胴部枠１１ａの外まわりに巻きつけたヒータ５ａとしてある。しかし、側部加熱源５も図示しない加熱コイルと鍋１側の発熱体との組み合わせとすることもできる。蓋加熱源６は蓋体３の樹脂製の上板３ａと組み合わせた樹脂製の下板３ｂに嵌め付けた金属製の放熱板３ｃの上面に配線し取り付けた保温ヒータ６ａとしてある。放熱板３ｃは鍋１の開口に対応した大きさを有し、鍋１の開口を閉じる金属製の内蓋７の上方から鍋１内のご飯を加熱し保温するもので、主として側部加熱源５と協働して温度差による結露を防止しながら保温する。ここで、蓋加熱源も加熱コイルと発熱体との組み合わせとすることができ、この場合の発熱体は金属製の内蓋７そのもの、あるいは非金属製とした内蓋７に設けた発熱体とし、蓋体３側に設けた加熱コイルと透磁構造を満足して対向させればよい。ご飯の保温に底部加熱源４を組み合わせ使用することもできる。特に、底部加熱源４は鍋１の側部中央部と底部の胴部へ例えばアール形状で立ち上がる外周部とに別れ定置するように、中央部の加熱コイル４ａ１、発熱体４ｂ１の組みと、周辺部の加熱コイル４ａ２、発熱体４ｂ２の組みとに分かれている。しかし、加熱コイル４ａ１、４ａ２は１本の線を２箇所に巻き分けた構成として同一の通電制御を行うようにしている。これに限られることはなく、個別の線で構成して個別な通電制御を行うようにもできる。   As shown in FIG. 1 and FIG. 2, the electric rice cooker according to the present embodiment is mainly a non-metallic pot 1 such as a clay pot, a main body 2 that can be attached and detached, and a main body 2 and a pan 1. And a lid heating source 4 for heating from the bottom of the pan 1, a side heating source 5 for heating from the side of the pan 1, and a lid heating source 6 for heating from the lid 3. It has a basic configuration. The main body 2 is provided with a heating coil 4a of the bottom heating source 4 between the inner and outer cases 11 and 12, and a heating element 4b that is inductively heated by an alternating magnetic field from the heating coil 4a is provided at the bottom of the pan 1 opposite to the heating coil 4a. is there. Specifically, although it is provided on the outer surface of the bottom of the pan 1, it may be an inner surface or may be embedded. The side heating source 5 is a heater 5a wound around the outer periphery of a metal body frame 11a sandwiched between a resin lower frame 11b and an upper frame 11c in the interior case 11. However, the side heating source 5 can also be a combination of a heating coil (not shown) and a heating element on the pan 1 side. The lid heating source 6 is a heat retaining heater 6a wired and attached to the upper surface of a metal heat radiating plate 3c fitted to a resin lower plate 3b combined with a resin upper plate 3a of the lid 3. The heat radiating plate 3c has a size corresponding to the opening of the pan 1, and heats the rice in the pan 1 from above the metal inner lid 7 that closes the opening of the pan 1, and mainly heats the side. In cooperation with 5, keep warm while preventing condensation due to temperature difference. Here, the lid heating source can also be a combination of a heating coil and a heating element. In this case, the heating element is a metal inner lid 7 itself or a heating element provided on the inner lid 7 made of nonmetal. The heating coil provided on the lid 3 side may be opposed to the magnetically permeable structure. The bottom heating source 4 can be used in combination with the heat insulation of the rice. In particular, the bottom heating source 4 is placed in the center part of the heating coil 4a1 and the heating element 4b1 in the center part so that the bottom part heating source 4 is separated and placed in the center part of the side part of the pan 1 and the outer peripheral part rising in a round shape, for example. It is divided into a set of heating coil 4a2 and heating element 4b2. However, the heating coils 4a1 and 4a2 are configured to perform the same energization control as a configuration in which one wire is wound in two places. However, the present invention is not limited to this, and individual energization control can be performed by configuring individual lines.

図１に示すように、これら底部加熱源４、側部加熱源５、蓋加熱源６を駆動する電源・駆動基板１１１、この電源・駆動基板１１１を通じ設定されたモードの炊飯や調理を行なう制御基板１１２を本体２の内外装ケース１１、１２の前部間に形成した大きな空間に配し、ファン１３によるヒートシンク１３ａと協働したＩＧＢＴといった発熱素子を矢印Ａで示すような送風にて冷却するようにしてある。ファン１３はまた、電源・駆動基板１１１とその下部から鍋１の底部の側に延びるガイド１１３との案内による矢印Ｂで示すような送風にて本体２の内装ケース１１の底部まわりに配置した加熱コイル４ａ１、４ａ２を冷却し、かつこの送風が内装ケース１１の上部まわりに及ぶことを利用して適時に鍋１を冷却することもできる。   As shown in FIG. 1, a power source / drive substrate 111 for driving the bottom heating source 4, the side heat source 5, and the lid heating source 6, and a control for performing rice cooking and cooking in a set mode through the power source / drive substrate 111. The substrate 112 is arranged in a large space formed between the front portions of the inner and outer cases 11 and 12 of the main body 2, and a heating element such as an IGBT cooperating with the heat sink 13 a by the fan 13 is cooled by air blowing as indicated by an arrow A. It is like that. The fan 13 is also a heater disposed around the bottom of the interior case 11 of the main body 2 by air blowing as indicated by an arrow B by the guide 113 extending from the lower part of the power source / drive substrate 111 to the bottom of the pot 1. It is also possible to cool the pot 1 in a timely manner by utilizing the fact that the coils 4a1 and 4a2 are cooled and the air blows around the upper part of the interior case 11.

本体２の広い前部の上面には各種のモードを設定したり、炊飯や調理を開始したり、保温を選択したり停止したりする操作パネル１４を設けてあり、その内側には操作基板１８を設けて操作パネル１４での各種操作に対応し、また操作の状態や動作の状態の表示を行えるようにしている。本体２の後部間には側部間よりはやや広い空間として電源接続コードの巻取りリール１１５を収容している。本体２の内装ケース１１の下部枠１１ｂ、上部枠１１ｃは樹脂製としてあり、下部枠１１ｂが透磁性を満足し加熱コイル４ａ１、４ａ２による発熱体４ｂ１、４ｂ２への電磁作用を邪魔しないようにしている。本体２の外装ケース１２は樹脂製の底部材１２ａの周壁上端に金属製の胴部１２ｂの下端縁巻き部を無理嵌めして連結し、胴部１２ｂの上端と内装ケース１１の上部枠１１ｃの上端とを合成樹脂製の肩部材１２ｃにより連結してある。加熱コイル４ａ１、４ａ２は樹脂製のコイル台１５に載置して支持し、コイル台１５の下に放射状に延びたフェライト１６を樹脂製の支持台１７で支持して設け、加熱コイル４ａ１、４ａ２が発生させる磁界を強化し安定させるようにしている。   On the upper surface of the wide front part of the main body 2, there is provided an operation panel 14 for setting various modes, starting rice cooking and cooking, selecting and stopping heat insulation, and an operation board 18 on the inside thereof. It corresponds to various operations on the operation panel 14 and can display the operation state and the operation state. A take-up reel 115 for the power connection cord is accommodated between the rear portions of the main body 2 as a slightly larger space than between the side portions. The lower frame 11b and the upper frame 11c of the interior case 11 of the main body 2 are made of resin so that the lower frame 11b satisfies the magnetic permeability so as not to disturb the electromagnetic action on the heating elements 4b1, 4b2 by the heating coils 4a1, 4a2. Yes. The outer case 12 of the main body 2 is connected to the upper end of the peripheral wall of the resin bottom member 12a by forcibly fitting the lower end edge winding portion of the metal barrel portion 12b, and the upper end of the barrel portion 12b and the upper frame 11c of the interior case 11 are connected. The upper end is connected by a shoulder member 12c made of synthetic resin. The heating coils 4a1, 4a2 are placed on and supported by a resin coil base 15, and ferrite 16 extending radially below the coil base 15 is supported by a resin support base 17, and the heating coils 4a1, 4a2 are provided. The magnetic field generated by is strengthened and stabilized.

蓋体３は図１に示すように本体２の後部軸受部２ｄに軸２１により開閉できるように枢支してばね２２により開き方向に付勢し、ばね２２と後部軸受部２ｄとの摺接による抵抗などにて蓋体３がゆっくりと開くようにしてある。蓋体３の前部は本体２の側に軸１２４に枢支して設けるなどしたロックレバー２３によって閉じ位置にロックされ、ロックレバー２３のロック解除操作によってロックが解除さればね２２によって開かれるようにしている。蓋体３のこのような閉じ状態にて図１、図２に示すように蓋体３の下板３ｂと放熱板３ｃとの間に挟み込んだシールパッキン２４が内蓋７の外周枠７ａに圧接し、この圧接によって内蓋７は外周枠７ａとの間に設けたシールパッキン２５にて鍋１の水平となっている口縁に上方から圧接し鍋１を閉じ、炊飯や保温を行う状態となる。このような閉じ状態で、内蓋７には高位部と低位部とに図示しない孔があり、炊飯中の蒸気を逃がしたり、逃がした蒸気に随伴して内蓋７外に出たおねばを鍋１内に戻したりできるようにしている。また、蓋体３の中央に設けた穴２６には蒸気パイプ２７を下方から挿入して穴２６内周のシールパッキン２８によって分解洗浄などのために着脱できるように保持するようにしている。蒸気パイプ２７はボール状の逆止弁２９ａを持った蒸気通路２９を有し、内蓋７の外に出た蒸気を逆止弁２９ａの弁圧を超えたときだけ蓋体３外に放出しながら、内部に気液分離したおねばを内蓋７上に戻し、鍋１内に戻されるようにする。   As shown in FIG. 1, the lid 3 is pivotally supported by the rear bearing portion 2d of the main body 2 so that it can be opened and closed by a shaft 21, and is urged in the opening direction by a spring 22, and the sliding contact between the spring 22 and the rear bearing portion 2d. The lid 3 opens slowly due to resistance caused by the above. The front portion of the lid 3 is locked at a closed position by a lock lever 23 provided on the side of the main body 2 so as to be pivotally supported by the shaft 124, so that the lock is released by the unlocking operation of the lock lever 23 and is opened by the spring 22. I have to. In such a closed state of the lid 3, the seal packing 24 sandwiched between the lower plate 3 b and the heat radiating plate 3 c of the lid 3 is pressed against the outer peripheral frame 7 a of the inner lid 7 as shown in FIGS. 1 and 2. In this state, the inner lid 7 is pressed against the horizontal lip of the pan 1 from above with a seal packing 25 provided between the outer peripheral frame 7a, the pan 1 is closed, and rice is cooked or kept warm. Become. In such a closed state, the inner lid 7 has holes (not shown) in the high and low portions, and escapes steam during cooking, or causes the escape from the inner lid 7 accompanying the escaped steam. It can be returned to the pot 1. Further, a steam pipe 27 is inserted into the hole 26 provided in the center of the lid 3 from below and is held by a seal packing 28 on the inner periphery of the hole 26 so that it can be attached and detached for disassembly and cleaning. The steam pipe 27 has a steam passage 29 having a ball-like check valve 29a, and discharges the steam that has flowed out of the inner lid 7 to the outside of the lid 3 only when the valve pressure of the check valve 29a is exceeded. While the gas-liquid separated rice bowl is returned to the inner lid 7, it is returned to the pot 1.

ここで、非金属製の鍋１は主として陶土を焼成したものでよいがセラミック類も含み、既に知られる種々のものを採用することができる。底部加熱源４の発熱体４ｂ１、４ｂ２は加熱コイル４ａ１、４ａ２からの交番磁界によって渦電流を発生し発熱する導電層であり、鍋１の外面などに設けた１０〜数十μｍ程度の銀ペーストの印刷などによる塗布層、銀箔の貼り合わせ層、あるいは銀の蒸着層、埋設層などでよい。しかし、その導電材料や層形成の方法は自由に選択できる。側部加熱源５のヒータ５ａは、鍋１の側部に対向するアルミニウムや鋼板、ステンレスなどの放熱板３ｃの外面に押え板５ｃとの間に挟み込んで装備し、主として保温に用いるが、特に、ヒータ５ａの下部は炊飯に用いても好適である。さらに、本実施の形態では後述するが、炊飯とご飯の保温に関し、各種の炊飯モード、炊飯モードに続く保温モード、炊飯モードに続く保温無しモード、の制御モードを有し、これらのために、４重のヒータ５ａの最上部１つを６０〜７０Ｗ相当の通電容量、その下の中間部１つを２０〜３０、最下部２つを４０〜５０Ｗ相当の通電容量としてある。通電容量の違いは通電のデューティ比の違いによって簡単に得られるし、どのように得てもよい。このような通電容量の違いを利用して炊飯時の合数や保温モード時の結露、白化、乾燥による褐変、保温なしモード時の結露、や降温遅れによる黄ばみなどのご飯の品質低下など各種の条件に応じた細かな加熱制御ができる。以上で各種の炊飯モードや調理モード、保温モード、保温なしモードを操作パネル１４上での選択操作やスタート操作、停止操作に従い実行することができる。   Here, the non-metallic pan 1 may be mainly made by firing porcelain clay, but also includes ceramics and various known ones can be adopted. The heating elements 4b1 and 4b2 of the bottom heating source 4 are conductive layers that generate heat by generating eddy currents by alternating magnetic fields from the heating coils 4a1 and 4a2, and are silver paste of about 10 to several tens μm provided on the outer surface of the pan 1 or the like. It may be a coating layer by printing, a silver foil bonding layer, a silver deposition layer, an embedded layer, or the like. However, the conductive material and the layer formation method can be freely selected. The heater 5a of the side heating source 5 is equipped by being sandwiched between the outer surface of a heat radiating plate 3c such as aluminum, a steel plate, and stainless steel facing the side portion of the pan 1 between the holding plate 5c, and mainly used for heat insulation. The lower part of the heater 5a is also suitable for cooking rice. Furthermore, although it mentions later in this embodiment, it has control modes of various rice cooking modes, the heat retention mode following the rice cooking mode, the non-heat retention mode following the rice cooking mode, regarding the heat retention of rice and rice, for these, The uppermost one of the quadruple heaters 5a has an energization capacity corresponding to 60 to 70 W, the lower intermediate part has an energization capacity of 20 to 30, and the lowermost two have an energization capacity equivalent to 40 to 50 W. The difference in energization capacity can be easily obtained by the difference in duty ratio of energization, and may be obtained in any way. Using this difference in energization capacity, various factors such as the total number during rice cooking, condensation in the heat retention mode, whitening, browning due to drying, condensation in the non-heat retention mode, and yellowing due to delay in cooling, etc. Fine heating control according to conditions is possible. As described above, various rice cooking modes, cooking modes, heat retention modes, and no heat retention modes can be executed according to the selection operation, start operation, and stop operation on the operation panel 14.

また、土鍋などの非金属製の鍋１では、その外面に設けた発熱体４ｂ１、４ｂ２の熱が、鍋１の側に効率よく伝わらない分だけ、内装ケース１１側、加熱コイル４ａ１、４ａ２の側に放熱する割合が高くなり、炊飯を首尾よく遂行できなかったり、炊飯温度を確保するために炊飯時の加熱温度を高めると鍋１側の局部過熱や、この局部過熱部となる特に発熱体４ｂ１などからの放熱による内装ケース１１の下部枠１１ｂの劣化や溶損、加熱コイル４ａ１などの異常発熱の原因になって炊飯器や使用の安全が損なわれたりすることがある。そこで、内装ケース１１における下部枠１１ｂの鍋１における特に径方向幅が大きく総発熱量が多くなる発熱体４ｂ１と対向する部分に透磁性の耐熱プレート３１を配し、発熱体４ｂ１からの熱を反射させるようにして対応している。具体的には、本体２における内装ケース１１の鍋１外面に設けられた発熱体４ａ１などとの対向部に設けた透磁性の耐熱プレート３１は、その透磁性によって内外装ケース１１、１２の少なくとも底部間に設けた加熱コイル４ａ１などからそれに対向する鍋１外面の発熱体４ｂ１などに交番磁界を及ぼして誘導発熱させる作用を損なわない。しかも、この透磁性の耐熱プレート３１は、鍋１外面の発熱体４ｂ１などが良好な炊飯に必要な高い温度に発熱させるのに対し鍋１が土鍋などの熱伝導性の低い非金属製で熱伝導しにくく、発熱体４ｂ１などから内装ケース１１側への外面への放熱の割合が高くなる関係であっても、この放熱を耐熱プレート３１の表面で鍋１側に反射させて鍋１を二次加熱して炊飯の加熱に再度生かし加熱効率を高められる。この結果、非金属製の鍋１の厚く熱を篭らせやすい特性との組み合わせから均一で十分な加熱での良好な炊飯が実現しやすくなる。さらに、耐熱プレート３１はその耐熱性によって劣化や損傷するようなことがなく、鍋１外面の発熱体４ｂ１などからの熱が本体２の内装ケース１１、特に下部枠１１ｂや加熱コイル４ａ１に及ばないようにするし、まして本体２の外装ケース１２下へ熱が及ぶようなことは回避できる。   In addition, in the non-metallic pot 1 such as a clay pot, the heat of the heating elements 4b1 and 4b2 provided on the outer surface thereof is not transmitted efficiently to the pot 1 side, so that the interior case 11 side and the heating coils 4a1 and 4a2 The ratio of heat dissipation to the side increases, and rice cooking cannot be carried out successfully, or if the heating temperature during cooking is increased to ensure the rice cooking temperature, local overheating on the pan 1 side, especially this heating element that becomes this local overheating part 4b1 or the like may cause deterioration or melting damage of the lower frame 11b of the interior case 11 and abnormal heat generation of the heating coil 4a1 or the like, which may impair the safety of the rice cooker or use. Therefore, a magnetically permeable heat-resistant plate 31 is disposed in a portion of the pan 1 of the lower frame 11b in the interior case 11 that is opposed to the heating element 4b1 that has a particularly large radial width and a large total calorific value, so that heat from the heating element 4b1 can be obtained. Corresponding to reflect. Specifically, the permeable heat-resistant plate 31 provided in a portion of the main body 2 facing the heating element 4a1 provided on the outer surface of the pan 1 of the interior case 11 is provided with at least the inner and outer cases 11 and 12 by the permeability. It does not impair the effect of inducing heat generation by applying an alternating magnetic field from the heating coil 4a1 provided between the bottoms to the heating element 4b1 on the outer surface of the pan 1 facing it. Moreover, this heat-resistant heat-resistant plate 31 is made of a non-metallic material such as a clay pot, which has a low thermal conductivity, whereas the heating element 4b1 on the outer surface of the pot 1 generates heat at a high temperature necessary for good rice cooking. Even if the ratio of heat radiation from the heating element 4b1 or the like to the outer surface of the interior case 11 is high, the heat radiation is reflected on the surface of the heat-resistant plate 31 to the pan 1 side, so Heating efficiency can be improved by heating again and using it again for cooking rice. As a result, it becomes easy to realize good cooked rice with uniform and sufficient heating from the combination of the non-metallic pan 1 with the thick and easy-to-heat characteristics. Furthermore, the heat-resistant plate 31 is not deteriorated or damaged due to its heat resistance, and heat from the heating element 4b1 on the outer surface of the pan 1 does not reach the interior case 11, particularly the lower frame 11b and the heating coil 4a1 of the main body 2. In addition, it is possible to avoid heat from reaching the outer case 12 of the main body 2.

耐熱プレート３１は発熱体４ｂ１などからの熱を鍋１の側に反射させるものであることに対応して、鍋１および発熱体４ｂ１などと耐熱プレート３１との間にはエアギャップ３２を設けることが必須となる。特に、このエアギャップ３２が閉鎖空間となって熱を篭らせないように少なくともまわりへ開放されているのが望ましく、本実施の形態ではこのエアギャップ３２は鍋１の底部外周に形成した環状の脚部１ｄを、下部枠１１ｂの底部外周部の円周上３ヵ所程度に設けた図２に示すシリコンゴムなどよりなる弾性支持台３３により支持した高さにて、周囲３ヵ所での接触だけで確保している。しかし、鍋１の開口部のフランジ１ｃを本体２の開口部で受けて吊持ちすることでエアギャップ３２を確保することもできる。鍋１の脚部１ｄでの弾性支持台３３上への載置、支持は、鍋１の弾性支持や回り止めの効果も併せ発揮する。一方、このエアギャップ３２は図１、図２に示すように内装ケース１１と鍋１との間の全域に形成することが鍋１側から内装ケース１１の側への熱影響を防止しながら、その熱を内装ケース１１と鍋１との間に篭らせて、厚く熱伝導性の低い非金属製である鍋１と炊飯の加熱に協働して加熱効率、均一加熱を促進しやすくなり、特に、本体２の内装ケース１１に設けた耐熱プレート３１が鍋側に反射させる熱を生かしやすい。   Corresponding to the fact that the heat-resistant plate 31 reflects the heat from the heating element 4b1 and the like to the pan 1 side, an air gap 32 is provided between the pot 1 and the heating element 4b1 and the heat-resistant plate 31. Is essential. In particular, it is desirable that the air gap 32 is a closed space and is opened at least around so as not to generate heat. In the present embodiment, the air gap 32 is an annular formed on the outer periphery of the bottom of the pan 1. 2 at the height around which the leg 1d is supported by the elastic support 33 made of silicon rubber or the like shown in FIG. 2 provided at about three places on the circumference of the bottom outer periphery of the lower frame 11b. Just secure. However, the air gap 32 can also be secured by receiving and suspending the flange 1 c of the opening of the pan 1 by the opening of the main body 2. The placement and support on the elastic support base 33 by the leg 1d of the pan 1 also exhibits the effect of elastic support of the pan 1 and rotation prevention. On the other hand, as shown in FIGS. 1 and 2, the air gap 32 is formed in the entire area between the interior case 11 and the pan 1 while preventing the heat effect from the pan 1 side to the interior case 11 side. The heat is spread between the interior case 11 and the pan 1, and it becomes easy to promote heating efficiency and uniform heating in cooperation with the heating of the pan 1 and the cooked rice, which are made of non-metal thick and low heat conductivity. In particular, the heat-resistant plate 31 provided in the interior case 11 of the main body 2 is easy to make use of the heat reflected on the pan side.

さらに、耐熱プレート３１は、温度センサ３４を鍋１に接触させる孔３５を中央部に有し、対向する発熱体４ｂ１の外径よりも大きくしている。これにより、中央部の孔３５を通じ炊飯との相関性の高い鍋１底部の中央部の温度を温度センサ３４で検出することができる。このために、温度センサ３４は図１、図２に示すように、コイル台１５の中央に設けてばねにより上動付勢し、下部枠１１ｂおよび耐熱プレート３１を貫通してその上に常時突出する習性を与え、支持台１６上に載置される鍋１の底部に圧接し、鍋１の温度をモニタできるようにしている。   Furthermore, the heat-resistant plate 31 has a hole 35 in the central portion for bringing the temperature sensor 34 into contact with the pan 1 and is larger than the outer diameter of the opposing heating element 4b1. Thereby, the temperature sensor 34 can detect the temperature of the center part of the bottom part of the pan 1 having a high correlation with rice cooking through the hole 35 in the center part. For this purpose, as shown in FIGS. 1 and 2, the temperature sensor 34 is provided in the center of the coil base 15 and is urged upward by a spring, penetrates the lower frame 11b and the heat-resistant plate 31, and always protrudes thereon. The temperature of the pan 1 can be monitored by pressing the bottom of the pan 1 placed on the support base 16.

なお、鍋１はその下半部１ｂを側部加熱源５との対向部１ｅよりも薄肉としている。このように、鍋１を本体２に着脱できるように収容して、底部加熱源４、側部加熱源５および蓋加熱源６からの加熱により炊飯やご飯の保温を行うことになるが、鍋１の下半部１ｂが側部加熱源５との対向部１ｅよりも薄肉で熱容量が小さいことにより、炊飯に重要な発熱体４ｂ１、４ｂ２からの熱により、前記直接の熱伝導による一次加熱と、耐熱プレート３１から反射した熱による二次加熱とを得て、加熱効率がさらに向上し比較的低い通電容量に抑えながら十分な炊飯加熱を実現して良好な炊飯ができる。しかも、鍋１は側部加熱源５との対向部１ｃが下半部１ｂよりも厚肉で蓄熱容量が高いことにより、炊飯に続く保温時の降温が鈍く、昇降温時に温度むらが生じにくい特性と、側部加熱源５からの加熱、蓋加熱源６からの加熱による熱補助の基に、ご飯を均一に保温しやすくなる。   The pan 1 has a lower half 1b that is thinner than the facing portion 1e facing the side heating source 5. Thus, the pan 1 is housed so as to be detachable from the main body 2, and the cooking of rice and rice is performed by heating from the bottom heating source 4, the side heating source 5 and the lid heating source 6. The lower half 1b of 1 is thinner than the facing part 1e facing the side heating source 5 and has a smaller heat capacity, so that heat from the heating elements 4b1, 4b2 important for rice cooking is used for primary heating by the direct heat conduction. The secondary heating by the heat reflected from the heat-resistant plate 31 is obtained, and the heating efficiency is further improved, and sufficient cooking rice heating is realized while suppressing to a relatively low energization capacity, and good rice cooking can be performed. In addition, the pot 1 is opposed to the side heating source 5 and the portion 1c is thicker than the lower half 1b and has a higher heat storage capacity. It becomes easy to keep the temperature of the rice uniformly based on the characteristics and the heat assistance based on the heating from the side heating source 5 and the heating from the lid heating source 6.

また、鍋１は下部加熱源４と対向する下半部１ｂを側部加熱源５との対向部１ｅよりも薄肉としているが、側部加熱源５との対向部１ｅの厚みが大きいこととの協働により耐落下強度を損なうことがない。特に、正立姿勢での落下時の必要強度を満足する。そして、底部加熱源４との対向部である下半部１ｂを薄く蓄熱容量が小さくなる分だけ、底部加熱源４からの高出力加熱が炊飯加熱に生きやすくするし、厚肉の側部加熱源５との対向部１ｅへの熱移動をも促進する。従って、鍋１内の水および米全域での活発な対流を伴なう均一加熱での炊飯が実現する。ここに、鍋１の側部は、上部が厚肉で、下部が鍋１の底部アール部を含んで薄肉であるともいえ、薄肉域を鍋１の耐落下強度一杯になる側部域まで延長することで、鍋１の薄肉部を利用した底部加熱源４からの高出力加熱による均一加熱での炊飯特性がさらに高まる。鍋１の厚肉部と薄肉部との間は鍋１の外面に丸みのある段差部Ｄをなして連続し、応力集中なく比較的急な厚みの切り換えを達成している。   Moreover, although the pan 1 makes the lower half part 1b facing the lower heating source 4 thinner than the facing part 1e facing the side heating source 5, the thickness of the facing part 1e facing the side heating source 5 is larger. The drop-resistant strength is not impaired by the cooperation. In particular, the required strength when falling in an upright posture is satisfied. And the high output heating from the bottom heating source 4 makes the rice cooking heat easier to live by the amount that the lower half 1b that is opposite to the bottom heating source 4 is thin and the heat storage capacity is small, and thick side heating The heat transfer to the facing portion 1e with the source 5 is also promoted. Therefore, the rice in the uniform heating accompanied by the active convection in the water in the pan 1 and the whole area of the rice is realized. Here, it can be said that the side of the pan 1 is thick at the top and thin at the bottom including the bottom rounded portion of the pan 1, but the thin region extends to the side region where the drop resistance strength of the pan 1 is full. By doing, the rice cooking characteristic in the uniform heating by the high output heating from the bottom part heating source 4 using the thin part of the pan 1 further increases. The thick portion and the thin portion of the pan 1 are continuous by forming a rounded step portion D on the outer surface of the pan 1, and a relatively rapid change in thickness is achieved without stress concentration.

ここで、１つの実施例を示せば、通常の土鍋では１０〜１５ｍｍ程度の均一厚さとするのが主流であるところを、ムライト−コージェライトを主成分とするセラミック製で、ガラス系の釉薬にて封孔処理をした鍋１につき、底部加熱源４との対向部である下半部１ｂの厚みを３〜４ｍｍ程度、側部加熱源５との対向部１ｅの厚みを７〜８ｍｍ程度として十分な耐落下強度が得られたし、均一加熱による炊飯、均一保温が実現できた。このような寸法関係から鍋１の厚肉部と薄肉部との厚みの差はほぼ２倍程度とすることもできる。なお、鍋１のヒータ５ａの放熱板である胴部枠１１ａとの対向部と、加熱コイル４ａ２と対向する発熱体４ｂ２を有する部分との間は加熱源がないので鍋１の厚みは小さい程炊飯時の均一加熱には有利であって、３ｍｍ程度とするのが好適であり、場合によっては耐落下強度を満足するのを条件に鍋１の下半部１ｂに設定する厚みよりも薄くしてもよい。   Here, if one example is shown, it is made of a ceramic mainly composed of mullite and cordierite, and a glass-based glaze where the mainstream is a uniform thickness of about 10 to 15 mm in a normal clay pot. For the pan 1 that has been sealed, the thickness of the lower half 1b that is the facing portion to the bottom heating source 4 is about 3 to 4 mm, and the thickness of the facing portion 1e to the side heating source 5 is about 7 to 8 mm. Sufficient drop-proof strength was obtained, and rice cooked by uniform heating and uniform heat retention were realized. From such a dimensional relationship, the difference in thickness between the thick portion and the thin portion of the pan 1 can be approximately doubled. In addition, since there is no heating source between the opposing part with the trunk | drum frame 11a which is a heat sink of the heater 5a of the pan 1, and the part which has the heat generating body 4b2 which opposes the heating coil 4a2, the thickness of the pan 1 is so small. It is advantageous for uniform heating during cooking, and is preferably about 3 mm. In some cases, it is thinner than the thickness set in the lower half 1b of the pan 1 on condition that the drop-proof strength is satisfied. May be.

さらに、図３に示すように鍋１の開口部は、側部から例えば内側にｔだけ増厚させている。これにより、鍋１の開口部は前記蓋閉じ構造によっても外気の影響を受けて温度低下しやすいが、開口部の側部からの増厚分ｔにより蓄熱容量が増大して炊飯時の熱を蓄熱して外気による温度低下を抑制し、特に水分の多い炊飯直後の保温開始時でも、温度差による結露が発生するのを防止することができる。このような増厚ｔはあまり大きいと昇温に時間が掛かりすぎるので６ｍｍ未満程度がよく、あまり小さいと蓄熱効果が得られないので３ｍｍ程度以上とするのが好適である。また、内蓋７のシールパッキン２５は鍋１のフランジ１ｃの平坦な上面１ｅに圧接するような位置関係とする。また、平坦な上面１ｅはほぼ水平であるのがより好ましい。これにより、鍋１の開口の成形誤差が半径で見て金属鍋が±０．５ｍｍであるのに対し±２〜４ｍｍと大きくなるが、そのような誤差範囲ではシールパッキン２５はフランジ１ｃの上面１ｅ１から外れることはないし、圧接幅、シール幅の増大が図れて異物噛み込みによるシール抜け防止にもなり、シール不良の問題を回避できる。それには、鍋１の開口部の側部からの増厚ｔを内側に向け増厚すればフランジ１ｃの上面１ｅ１を幅広くしやすく有利である。また、フランジ１ｃの外周部も鍋１の側部とほぼ同厚の内周側よりもｔ１増厚させてあり、鍋１の開口部強度を高めている。この場合の増厚は図示するように上向きとすることでフランジ１ｃの上面１ｅ１での外側への汁漏れを防止しやすい利点がある。さらに、鍋１の脚部１ｄは発熱体４ｂ１、４ｂ２の間に位置しており、発熱体４ｂ１、４ｂ２を貼り付ける場合の位置決めとすることができる。しかし、発熱体４ｂ１、４ｂ２は図１、図２に示すように鍋１の表面に埋め込み状態に設けることもでき、そのための凹部は発熱体４ｂ１、４ｂ２を設ける場合の位置決めになる上、発熱体４ｂ１、４ｂ２が鍋１の外面と面一か窪む程度に設けると鍋１を丸洗いするような場合に発熱体４ｂ１、４ｂ２の周囲が引っ掛かって剥がれるような不都合を防止しやすくなる。ヒータ５ａの外まわりには断熱壁１４５を設ければヒータ５ａの熱を外部に逃がさず保温に効率良く活かせる。   Furthermore, as shown in FIG. 3, the opening of the pan 1 is thickened by t, for example, from the side to the inside. Thereby, although the opening part of the pan 1 is easily affected by the outside air due to the lid closing structure, the temperature tends to decrease, but the heat storage capacity increases due to the increased thickness t from the side part of the opening part, and the heat during cooking is increased. It is possible to store the heat and suppress the temperature drop due to the outside air, and it is possible to prevent the occurrence of dew condensation due to the temperature difference even at the start of heat retention immediately after cooking of rice with a lot of moisture. If the thickness t is too large, it takes too much time to raise the temperature. Therefore, the thickness t is preferably less than 6 mm. If the thickness t is too small, a heat storage effect cannot be obtained. Further, the seal packing 25 of the inner lid 7 is in such a positional relationship as to be in pressure contact with the flat upper surface 1 e of the flange 1 c of the pan 1. Further, it is more preferable that the flat upper surface 1e is substantially horizontal. As a result, the forming error of the opening of the pan 1 is as large as ± 2 to 4 mm when the metal pan is ± 0.5 mm in terms of radius, but in such an error range, the seal packing 25 is located on the upper surface of the flange 1c. 1e1 is not deviated, and the press contact width and the seal width are increased, so that the seal can be prevented from coming off due to the biting of foreign matter, and the problem of poor seal can be avoided. For this purpose, if the thickness t from the side of the opening of the pan 1 is increased inward, it is easy to make the upper surface 1e1 of the flange 1c wider. Moreover, the outer peripheral part of the flange 1c is also made thicker by t1 than the inner peripheral side which is substantially the same thickness as the side part of the pan 1, thereby increasing the strength of the opening of the pan 1. The increase in thickness in this case has an advantage that it is easy to prevent the leakage of juice to the outside on the upper surface 1e1 of the flange 1c by facing upward as shown in the figure. Furthermore, the leg 1d of the pan 1 is positioned between the heating elements 4b1 and 4b2, and can be positioned when the heating elements 4b1 and 4b2 are attached. However, the heating elements 4b1 and 4b2 can also be provided in an embedded state on the surface of the pan 1 as shown in FIGS. 1 and 2, and the recesses for that are positioned when the heating elements 4b1 and 4b2 are provided, and the heating elements When 4b1 and 4b2 are provided so as to be flush with the outer surface of the pan 1, it is easy to prevent inconveniences such as the surroundings of the heating elements 4b1 and 4b2 being caught and peeled when the pan 1 is washed. If a heat insulating wall 145 is provided around the outside of the heater 5a, the heat of the heater 5a can be efficiently utilized for heat insulation without escaping to the outside.

また、本発明者の実験によれば、発熱体４ｂ１、４ｂ２の発熱量はその径方向において中央部で温度が高く、周縁側で温度が低くなる温度分布を示す傾向があり、径方向の寸法が大きくなるほどその温度差は大きく、鍋１が熱伝導性の低い非金属製のものであっても、既述のように鍋１の下半部１ｂを側部加熱源５との対向部１ｅよりも薄くする構成では、前記のような温度分布が炊飯時の加熱むらとして幾分反映してしまうことにつき、発熱体４ｂ１、４ｂ２の厚みに差をつけることにより温度むらを問題ない程度に抑えている。具体的には、発熱体４ｂ２は発熱体４ｂ１に比し径方向の幅寸法が小さく、温度の分布差が小さいので、径方向の中央部を薄く、周縁部を厚くしている。これに対し発熱体４ｂ１は径方向の幅寸法が大きく温度の分布差が大きいので、温度が高くなる中央部分の発熱体４ｂ１を無くすか、あるいは周縁部の厚みに対する中央部の厚みの比率を、発熱体４ｂ２の場合よりも小さくするようにしている。これによって炊飯時の加熱むらが改善された。これは、発熱体４ｂ１、４ｂ２に部分的な厚みの違いがあると、厚肉部が薄肉部よりも熱の良導率が高まる分だけ電流量が集中し発熱量が薄肉部よりも多くなることによるものと思われる。このような部分的な厚みの差は、部分的に塗布回数を変えることで簡単に実現できるし、発熱体を設けない厚み０の部分は発熱体の塗布の省略として実現できる。ここで、Ｌ−２（１００サイズ）、Ｋ（１５０サイズ）の２通りの実施例を示せば、図４に示す通りの寸法関係、厚み関係として好適な結果が得られた。   Further, according to the experiments of the present inventors, the heat generation amount of the heating elements 4b1, 4b2 tends to show a temperature distribution in which the temperature is high in the central part and the temperature is low on the peripheral side in the radial direction. The temperature difference becomes larger as the thickness of the pan 1 increases. Even if the pan 1 is made of a non-metal having low thermal conductivity, the lower half 1b of the pan 1 is opposed to the side heating source 5 as described above. In the configuration where the thickness is made thinner, the temperature distribution as described above is somewhat reflected as the heating unevenness at the time of rice cooking, so that the temperature unevenness is suppressed to a level that does not cause any problem by making a difference in the thickness of the heating elements 4b1 and 4b2. ing. Specifically, the heating element 4b2 has a smaller width in the radial direction and a smaller temperature distribution than the heating element 4b1, so that the central part in the radial direction is thin and the peripheral part is thick. On the other hand, since the heating element 4b1 has a large width dimension in the radial direction and a large temperature distribution difference, the heating element 4b1 at the central part where the temperature becomes high is eliminated, or the ratio of the thickness of the central part to the thickness of the peripheral part is The heating element 4b2 is made smaller than the case. This improved the uneven heating during cooking. This is because if there is a partial thickness difference between the heating elements 4b1 and 4b2, the amount of current is concentrated and the amount of heat generation is greater than that of the thin-walled portion. It seems to be due to this. Such a partial thickness difference can be easily realized by partially changing the number of times of application, and a portion of thickness 0 where no heating element is provided can be realized by omitting application of the heating element. Here, if two examples of L-2 (100 size) and K (150 size) are shown, favorable results were obtained as a dimensional relationship and a thickness relationship as shown in FIG.

上記のような底部加熱源４からの高出力加熱などに対応して、内装ケース１１の樹脂部分は外装ケース１２の樹脂部分と共に従来ＰＥＴで形成されているが、耐熱温度が１５０℃程度と低く熱影響が懸念されるので、本実施の形態では上部枠１１ｃや下部枠１１ｂを耐熱温度が２５０℃程度と高いＰＰＳとしており、前記耐熱プレート３１のシリコン系接着剤との接着も問題なく達成されている。一方、外装ケース１２の底部材１２ａや肩部材１２ｃは従来通りＰＥＴなどの樹脂製としている。また、肩部材１２ｃの左右２箇所には図２に示すように鍋１のフランジ１ｃとの間にフランジ１ｃへの手掛りを容易にするための凹部４１を形成している。胴部１２ｂの上部には肩部材１２ｃにまで達して軸受したハンドル１１８を設けてある。   In response to the high power heating from the bottom heating source 4 as described above, the resin portion of the interior case 11 is conventionally formed of PET together with the resin portion of the exterior case 12, but the heat resistant temperature is as low as about 150 ° C. Since there is a concern about thermal influence, in this embodiment, the upper frame 11c and the lower frame 11b are made of PPS having a high heat resistant temperature of about 250 ° C., and adhesion of the heat resistant plate 31 to the silicon-based adhesive can be achieved without any problem. ing. On the other hand, the bottom member 12a and the shoulder member 12c of the outer case 12 are made of resin such as PET as usual. In addition, as shown in FIG. 2, recesses 41 for facilitating clues to the flange 1c are formed between the shoulder member 12c and the flange 1c of the pan 1, as shown in FIG. A handle 118 that reaches the shoulder member 12c and is supported is provided on the upper portion of the body 12b.

既述した保温なしモードを実行するのに本発明者は、前記１００サイズタイプと１５０サイズタイプとのそれぞれにつき、炊飯後の鍋１内のご飯の無加熱状態において、炊飯量が最大、つまり前者では５．５合、後者では８合の炊飯量の場合での経時的な温度変化とご飯の状態を実測した。なお、温度の検出は１００サイズの場合図５（ａ）に示す３つの位置条件にて、１５０サイズの場合は図５（ｂ）に示す３つの位置条件にてご飯内に挿入した熱電対により行った。それぞれの場合の経時的なご飯の温度変化は図６に示す通りであり、図６からご飯の降温状態を最も低くなる表面温度で見ても、１００サイズ、１５０サイズとも３時間を経過してなお７０℃範囲をキープできていて、土鍋など非金属製の鍋１の高い保温性が認められる。   In order to execute the above-described non-insulating mode, the present inventor has the largest amount of rice cooked in the non-heated state of the rice in the pan 1 after cooking for each of the 100 size type and the 150 size type. In 5.5, and in the latter, the temperature change over time and the state of rice were measured in the case of the amount of rice cooked at 8 go. The temperature is detected by the three position conditions shown in FIG. 5 (a) for the 100 size, and by the thermocouple inserted in the rice under the three position conditions shown in FIG. 5 (b) for the 150 size. went. The change in the temperature of rice over time in each case is as shown in FIG. 6, and even if the temperature drop state of rice is seen at the lowest surface temperature from FIG. In addition, the 70 degreeC range can be kept and the high heat retention property of nonmetallic pots 1 such as a clay pot is recognized.

一方、経時的に内蓋７の内面の露が増加していき終には鍋１内への滴下が始り、ご飯の白ボケやべちゃつきなどの品質低下の原因になる。また、鍋１側でも開口部の内周に内蓋よりは遅くかつ少ないが露がつき始めて終わりには伝い落ちご飯に品質低下をもたらす。これは、ご飯収容器での経時的に生じる温度差が原因している。   On the other hand, the dew on the inner surface of the inner lid 7 increases with time, and at the end, dripping into the pan 1 begins, which causes quality deterioration such as white blurring and stickiness of rice. Moreover, although it is slower and less than the inner lid on the inner periphery of the opening portion on the pan 1 side, dew begins to be transferred to the end and the quality of the dropped rice is reduced. This is due to the temperature difference that occurs over time in the rice container.

そこで、本実施の形態では保温なしモードにおいて、炊飯終了から所定時点までの間は、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行う。これにより、炊飯後に電気的な保温制御を行わない保温なしモードを実行するのに、鍋１および内蓋７がなしているご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことで、非金属製の鍋１の保温性を活かした自然保温にてご飯の保温制御を省略した省エネを図りながらご飯を前記のように長時間高温域に保つのに併せ、自然降温時に外気などの影響でご飯収容域に生じる温度差を解消するだけの僅かな電力消費にて結露を防止ないしは抑制することができる。この結果、炊飯後に電気的な保温制御を行わない保温なしモードにて非金属製の鍋１の保温性を活かした自然保温にて省エネを図りながらご飯を長時間高温域に保てるのに併せ、自然降温時の外気などの影響でご飯収容域に生じる温度差を解消するだけの僅かな電力消費にて結露を防止ないしは抑制することが、結露によってご飯が品質低下するのを防止できる。   Therefore, in the present embodiment, in the no heat retention mode, the temperature control for condensation is performed during the period from the end of cooking to a predetermined time point to prevent or suppress condensation in the rice storage area. Thereby, in order to execute the non-insulation mode in which the electrical insulation control is not performed after cooking, the condensation corresponding temperature control is performed to prevent or suppress the condensation in the rice storage area where the pan 1 and the inner lid 7 are formed. In addition to keeping the rice in the high temperature range for a long time as mentioned above while saving energy by omitting the heat insulation control of the rice with the natural insulation utilizing the heat insulation of the non-metallic pot 1, the outside air etc. Condensation can be prevented or suppressed with a slight power consumption that eliminates the temperature difference that occurs in the rice storage area due to the effect of the above. As a result, in addition to keeping the rice in the high temperature range for a long time while saving energy with natural warming utilizing the heat retaining properties of the non-metallic pan 1 in the non-heat retaining mode in which no electrical heat retaining control is performed after cooking, Preventing or suppressing dew condensation with a small amount of power consumption that only eliminates the temperature difference that occurs in the rice storage area due to the effect of outside air during natural temperature drop, etc. can prevent the quality of the rice from deteriorating due to dew condensation.

また、ご飯は７０℃程度を下回ると雑菌の繁殖温度に近づくので、７０℃付近まで降温した以降は、結露防止のための加熱も停止し速やかな降温を図るのが好適となる。これに対応するのに、保温なしモードでの結露対応温度制御は、炊飯終了から所定時間経過時点まで行うのが好適で、結露を防止ないしは抑制する必要時点まで過不足なく実行することができる。上記実験の範囲に対応していえば、所定時間は３時間程度として対応できる。しかし、これに限られることはない。また、別の対応として、ご飯の温度が所定降温温度例えば前記７０℃にまで降温した時点で、結露対応温度制御を終了するようにすれば、保温なしモードでの結露対応温度制御をより過不足なく実行することができる。この場合、ご飯の温度を検出することが必須となるが、既述した本体２の底部中央の温度センサ３４単独で検出することはできるが、最も温度の低い表面温度との相関性を得るのが好適であり、図１に示すように本体２側のご飯の表面に近い位置に設けた温度センサ１２１単独での検出温度、あるいはこれと中央部の温度センサ３４での検出温度との関係から経験的に判定することもできる。さらに蓋体３側に設けた温度センサを単独であるいは他との組合わせで適用してもよい。さらに、前記所定時間経過時点と所定降温温度への到達時点との２つの時点のどちらかに到達するまで結露対応温度制御を行えば到達時点に固有な２つの条件のいずれかで確実に対応できる。   Moreover, since rice will approach the breeding temperature of miscellaneous foods when the temperature falls below about 70 ° C., it is preferable to stop heating to prevent condensation after the temperature has dropped to around 70 ° C., and to quickly reduce the temperature. In order to cope with this, it is preferable that the dew-containable temperature control in the non-heat-holding mode is performed from the end of rice cooking until the elapse of a predetermined time, and can be executed without excess or deficiency until it is necessary to prevent or suppress condensation. If the range of the experiment is supported, the predetermined time can be set to about 3 hours. However, it is not limited to this. As another measure, when the temperature of the rice is lowered to a predetermined temperature drop, for example, 70 ° C., if the temperature control for condensation is terminated, the temperature control for condensation in the non-insulation mode is more or less insufficient. Can run without. In this case, it is essential to detect the temperature of the rice, but it can be detected by the temperature sensor 34 alone at the center of the bottom of the main body 2 described above, but the correlation with the surface temperature at the lowest temperature is obtained. From the relationship between the temperature detected by the temperature sensor 121 alone provided at a position close to the surface of the rice on the main body 2 side as shown in FIG. 1 or the temperature detected by the temperature sensor 34 at the center. It can also be determined empirically. Furthermore, the temperature sensor provided on the lid 3 side may be applied alone or in combination with the other. Furthermore, if the dew condensation corresponding temperature control is performed until reaching one of the two time points, that is, the time point when the predetermined time has elapsed and the time point when the predetermined temperature drop is reached, it is possible to reliably cope with one of the two conditions specific to the time point of arrival. .

なお、結露対応温度制御を行うのに、専用の加熱源を設けることもできるが、本実施の形態では既述した側部加熱源５の３つのヒータ５ａ、蓋加熱源６の蓋ヒータ６ａを共用しており、鍋１の開口部は増圧しているが外気の影響で温度が低下しやすいのを、側部加熱源５の最上部のヒータ５ａの通電容量を６０〜７０Ｗと大きく設定していることによって温度補償能力を十分なものとしている。   In addition, although a dedicated heating source can be provided to control the temperature corresponding to dew condensation, in this embodiment, the three heaters 5a of the side heating source 5 and the lid heater 6a of the lid heating source 6 described above are provided. Although the opening of the pan 1 is increased in pressure, the temperature tends to decrease due to the influence of outside air. The energizing capacity of the uppermost heater 5a of the side heating source 5 is set to a large value of 60 to 70W. As a result, the temperature compensation capability is sufficient.

１つの実施例を示すと、１００サイズ、１５０サイズ共に、下記表１に示すように、

底部加熱源４の通電なしの状態で、蓋ヒータ６ａを５秒オフ、５秒オンの繰り返し、上部保温ヒータ５ａを４秒オフ、４秒オンの繰り返し、中間保温ヒータ５ａを３秒オフ、３秒オンの繰り返し、下保温ヒータ５ａを２秒オフ、２秒オンの繰り返し、の通電制御の組み合わせにて、検出温度に基づく温度制御なしに好結果が得られた。 In one embodiment, as shown in Table 1 below, both 100 size and 150 size are as follows:

While the bottom heating source 4 is not energized, the lid heater 6a is turned off for 5 seconds and turned on for 5 seconds, the top heat retaining heater 5a is turned off for 4 seconds and turned on for 4 seconds, and the intermediate heat retaining heater 5a is turned off for 3 seconds. A good result was obtained without the temperature control based on the detected temperature by combining the energization control of repeating the second on and turning off the lower heat retaining heater 5a for 2 seconds off and repeating the second on.

もっとも、鍋１の保温性を活かして炊飯後それを本体２から取り出し、非金属製の蓋で閉じて食卓などにおきお櫃として使用しながらある程度の時間の間の食事に提供することもでき、この場合、結露対応温度制御は実行できないが、鍋１と蓋との間に布巾などを挟み込むようにしておくと、結露の問題が軽減できる。これに代えて、鍋１や蓋の内面を吸湿性のある面構造にしておくことで対応することもできる。   However, taking advantage of the heat-retaining property of the pan 1, after cooking the rice, it can be taken out from the main body 2 and closed with a non-metallic lid, placed on a table and used as a bowl, and served for a certain period of time. In this case, the temperature control corresponding to condensation cannot be performed, but if a cloth or the like is sandwiched between the pan 1 and the lid, the problem of condensation can be reduced. Instead of this, the inner surface of the pan 1 or the lid can be made to have a hygroscopic surface structure.

ところで、ご飯収容域での自然降温時の結露の原因となる時間経過上の温度差は、その時々の各部での温度検出によってはもとより、経験上からも知ることができ、結露を防止ないしは抑制するための結露対応の加熱源の配置と通電制御は行えるが、室温の影響は経験上では未知となる。このため、鍋１を閉じる金属製の内蓋７などに設けられて結露防止が図れる既述した側部加熱源５や蓋加熱源６などの結露対応加熱源と、図１に示すように操作・制御基板１１２に設けるなどした室温を検出する室温センサ１２２とにより、保温なしモードでの結露対応温度制御において、室温センサ１２２が検出する室温の２以上の温度域に対応して結露対応の加熱源への通電容量を変更するようにする。これにより、室温センサ１２２で検出した室温の少なくとも２以上の温度域の違いによって結露対応加熱源への通電制御を行うことで、経験上から結露対応温度制御を行う場合は勿論、検出する結露の原因となる温度差が室温を反映しにくい場合にも、室温を配慮した結露対応温度制御ができる。   By the way, the temperature difference over time, which causes condensation during natural temperature drop in the rice storage area, can be known from experience as well as from temperature detection at each part, preventing or suppressing condensation. However, the influence of room temperature is unknown from experience, although it is possible to arrange a heat source that is compatible with condensation and to control the energization. For this reason, the side heat source 5 and the lid heat source 6 such as the side heating source 5 and the lid heating source 6 which are provided on the metal inner lid 7 which closes the pan 1 and prevents condensation are operated as shown in FIG. In the temperature control 122 that detects the room temperature, such as provided on the control board 112, in the temperature control for condensation in the non-insulation mode, the heating corresponding to the condensation corresponding to two or more temperature ranges detected by the room temperature sensor 122 Change the current carrying capacity to the power source. Thus, by conducting energization control to the heat source for dew condensation based on the difference in at least two temperature ranges of the room temperature detected by the room temperature sensor 122, of course, when performing temperature control for dew condensation from experience, of course, Even when the temperature difference that causes it is difficult to reflect the room temperature, it is possible to control the temperature corresponding to the condensation in consideration of the room temperature.

ここで、この場合の１つの実施例を示すと、上記表１に記載の場合に対し、室温が５℃である場合には、蓋ヒータ６ａ、上保温ヒータ５ａ、中保温ヒータ５ａ、下保温ヒータ５ａへの通電設定定数を下記の表２に示すようにシフトし、   Here, one example in this case is shown. When the room temperature is 5 ° C., the lid heater 6a, the upper heat-retaining heater 5a, the middle heat-retaining heater 5a, and the lower heat-retaining are shown in FIG. The energization setting constant for the heater 5a is shifted as shown in Table 2 below,

室温が２０℃である場合には、蓋ヒータ６ａ、上保温ヒータ５ａ、中保温ヒータ５ａ、下保温ヒータ５ａへの通電設定定数を下記の表３に示すようにシフトし、

When the room temperature is 20 ° C., the energization setting constants for the lid heater 6a, the upper insulation heater 5a, the middle insulation heater 5a, and the lower insulation heater 5a are shifted as shown in Table 3 below.

室温が３５℃である場合には、蓋ヒータ６ａ、上保温ヒータ５ａ、中保温ヒータ５ａ、下保温ヒータ５ａへの通電設定定数を下記の表４に示すようにシフトし、

When the room temperature is 35 ° C., the energization setting constants for the lid heater 6a, the upper insulation heater 5a, the middle insulation heater 5a, and the lower insulation heater 5a are shifted as shown in Table 4 below.

いずれの場合も好適な結露防止ができた。

In any case, suitable dew condensation prevention was achieved.

ここで、操作・制御基板１１２に搭載された制御装置としてのマイクロコンピュータによる炊飯後の保温制御例について、図７に示すフローチャートに従って以下説明する。炊飯の終了が確認されると保温なしモードが選択されているかどうか判定し、保温なしモードが選択されていると、全加熱を一端停止した後、結露対応温度制御による加熱が必要になる待ち時間を計測する待機タイマ１をスタートさせ、待機タイマ１が終了するのを待って先の表１〜４の実施例で示したような結露対応加熱源への通電制御による結露対応温度制御を開始する。結露対応温度制御の開始に伴い結露対応タイマをカウントし、結露対応タイマがタイムアップして終了するか、ご飯が所定の降温温度に到達するかするまで、結露対応温度制御を継続する。結露対応タイマがタイムアップして終了するか、ご飯が所定の降温温度に到達するかしたとき、結露対応温度制御を終了し保温制御を終了する。   Here, an example of heat retention control after rice cooking by a microcomputer as a control device mounted on the operation / control board 112 will be described below according to a flowchart shown in FIG. When the end of cooking is confirmed, it is determined whether the non-insulated mode is selected. If the non-insulated mode is selected, after all heating has been stopped, the waiting time required for heating with condensation-control temperature control is required. The standby timer 1 for measuring the temperature is started, and after the standby timer 1 is finished, the temperature control corresponding to the dew condensation by the energization control to the heat source corresponding to the condensation as shown in the embodiments of Tables 1 to 4 is started. . Condensation-responsive temperature control is continued until the condensation-response timer is counted as the condensation-response temperature control starts, and the condensation-response timer expires or ends, or until the rice reaches a predetermined temperature drop. When the condensation-response timer expires and ends, or when the rice reaches a predetermined temperature drop, the condensation-response temperature control is ended and the heat retention control is ended.

これに対し、保温なしモードが選択されていない場合は、保温モードが選択されていると判定して全加熱を停止した上で、保温加熱が必要になる待ち時間を計測する待機タイマ２をスタートさせ、待機タイマ２の終了を待ってから保温制御を行い、保温モードが選択されている間継続する。しかし、この継続は炊飯器の使用の安全やご飯の過剰な保温を避けるためにある時間で強制終了させるようにも制御できる。   On the other hand, when the no heat retention mode is not selected, it is determined that the heat retention mode is selected, and after all heating is stopped, the standby timer 2 that measures the waiting time that requires heat insulation heating is started. The warming control is performed after waiting for the end of the standby timer 2, and continues while the warming mode is selected. However, this continuation can also be controlled so that the rice cooker is forcibly terminated at a certain time in order to avoid the use of rice cookers and excessive heat retention of the rice.

ここで、上記待機タイマ１、２による待機時間は、鍋１の保温性がよいことに対応して無駄な、または過剰となる加熱状態を避けるものであるが、必須ではない。   Here, the standby time by the standby timers 1 and 2 is intended to avoid a useless or excessive heating state corresponding to the good heat retention of the pan 1, but is not essential.

また、ファン１３が既述のように鍋１を冷却できることを利用して、ご飯の降温温度を判定できる温度センサ、つまり、既述した温度センサ３４、１２１の一方または双方などとの組み合わせにより、保温なしモード時のご飯の所定降温時点までの降温が所定時間、例えば３時間を超えるなどした場合、ファン１３を駆動して鍋１を冷却しご飯の降温を促進するようにもできる。この結果、何らかの原因で炊飯後のご飯が所定時間を経過しても所定降温時点までの降温に達していないような場合、ご飯に黄ばみなどの品質変化の原因になり始めることに対し、ファン１３を駆動して鍋１を冷却しご飯の降温を促進することによりそのような品質変化を防止することができる。この場合、ファン１３による鍋１の冷却時は、内装ケース１１の１つまたは複数の適所に設けた図示しない電磁通風口を一時開放してファン１３からの送風を鍋１の表面まわりに導き冷却効果を高めることもできる。   Further, by utilizing the fact that the fan 13 can cool the pan 1 as described above, the temperature sensor that can determine the temperature drop of the rice, that is, in combination with one or both of the temperature sensors 34 and 121 described above, When the temperature of the rice in the no heat retention mode until the predetermined temperature drop exceeds a predetermined time, for example, 3 hours, the fan 13 can be driven to cool the pan 1 and promote the temperature drop of the rice. As a result, when the cooked rice does not reach the predetermined temperature drop after a predetermined time for some reason, it begins to cause quality changes such as yellowing in the rice. Such a change in quality can be prevented by driving to cool the pan 1 and promote the temperature drop of the rice. In this case, when the pan 13 is cooled by the fan 13, an electromagnetic vent (not shown) provided at one or more appropriate positions of the interior case 11 is temporarily opened to cool the wind from the fan 13 around the surface of the pan 1. The effect can also be enhanced.

一方、炊飯は概ね図８に示すように吸水１から６０秒のウエイト時間を挟んだ吸水２〜吸水３までの吸水工程、昇温１から昇温５までの昇温工程、炊き上げ１、２での炊き上げ工程に続き、蒸らし１から蒸らし３までの蒸らし工程を行っているが、非金属製の鍋１の場合、そのような炊飯工程では蒸らし３後のご飯は鍋１の胴部や底部の内面にこびりつき、剥がしにくい傾向にあることを知見している。これを解決するのに本実施の形態では蒸らし３の工程に続いて３００〜６００秒程度の蒸らし４を追加している。この蒸らし４では鍋１や内蓋７での結露を防止する最低限の通電を行っており、鍋１にこびりついたご飯が剥がれやすくなる。従って、炊飯後のご飯の全体をほぐしやすくなる。   On the other hand, as shown in FIG. 8, rice cooking is generally performed in a water absorption process from water absorption 2 to water absorption 3 with a weight time of 1 to 60 seconds from water absorption, a temperature increase process from temperature increase 1 to temperature increase 5, and cooking 1, 2. The steaming process from steaming 1 to steaming 3 is performed following the cooking process in, but in the case of a non-metallic pot 1, the rice after steaming 3 is the body part of the pot 1 They know that they tend to stick to the inner surface of the bottom and are difficult to remove. In order to solve this, in this embodiment, the steaming 4 for about 300 to 600 seconds is added after the steaming 3 step. In this steaming 4, minimum energization is performed to prevent condensation in the pan 1 and the inner lid 7, and the rice stuck to the pan 1 is easily peeled off. Therefore, it becomes easy to loosen the whole cooked rice.

また、非金属製の鍋１での炊飯では、図８の昇温１工程や炊き上げ２工程のように、温度センサ３４や温度センサ１２１、あるいは放熱板３ｃに設けた温度センサ１２３などの検出温度に頼らず、あるいは併用しながらタイマによる計測時間の経過に合わせて通電制御するタイマ炊飯も行っているが、糠、澱粉が鍋１の底に沈み焦げやすくなる傾向を示す。これを解決するのに本実施の形態では炊き上げ２工程から蒸らし１工程への移行タイミングを破線で示す炊飯推移温度線上の通常時点Ｐ１よりも実線で示す炊飯推移温度線上のＰ２の時点に早めている。これにより、蒸らし１への移行温度および以降の炊飯温度が低目となるので焦げ付きを防止することができる。   Further, in rice cooking in the non-metallic pot 1, detection of the temperature sensor 34, the temperature sensor 121, or the temperature sensor 123 provided on the heat radiating plate 3c, as in the temperature rising process 1 and the cooking process 2 in FIG. Timer cooking is also performed, which does not depend on the temperature or is used in combination with the timer to control the energization according to the elapsed time of measurement, but the rice cake and starch tend to sink to the bottom of the pan 1 and tend to burn. In order to solve this, in this embodiment, the transition timing from the cooking 2 step to the steaming 1 step is advanced to the time point P2 on the rice cooking transition temperature line indicated by the solid line rather than the normal time point P1 on the rice cooking transition temperature line indicated by the broken line. ing. Thereby, since the transition temperature to steaming 1 and subsequent rice cooking temperature become low, it can prevent scorching.

本発明は非金属製の鍋を採用した電気炊飯器に実用して、鍋の保温性を活かした保温なしモードをその省エネ性を特に損なうことなく降温時の結露の問題が解消する。   The present invention is practically used in an electric rice cooker that employs a non-metallic pan, and the problem of dew condensation at the time of temperature reduction is solved without particularly impairing the energy saving performance of the non-insulating mode utilizing the heat retaining property of the pan.

本発明の実施の形態に係る電気炊飯器の１つの例を示す前後方向での断面図である。It is sectional drawing in the front-back direction which shows one example of the electric rice cooker which concerns on embodiment of this invention. 図１の電気炊飯器の左右方向での断面図である。It is sectional drawing in the left-right direction of the electric rice cooker of FIG. 鍋の開口部まわりの詳細断面図である。It is detail sectional drawing around the opening part of a pan. 底部加熱源の発熱体の実施例図である。It is an Example figure of the heat generating body of a bottom part heating source. 保温なしモードでのご飯の降温状態を検出する熱電対の設置条件図である。It is an installation condition figure of the thermocouple which detects the temperature fall state of the rice in the mode without heat retention. 図５の熱電対による炊飯時の昇温状態に続く降温状態の検出結果を示すグラフである。It is a graph which shows the detection result of the temperature fall state following the temperature rise state at the time of rice cooking by the thermocouple of FIG. 図１の炊飯器での保温制御例を示すフローチャートである。It is a flowchart which shows the heat retention control example in the rice cooker of FIG. 図１の炊飯器での炊飯の制御例と温度変化を示すグラフである。It is a graph which shows the example of control of rice cooking with the rice cooker of FIG. 1, and a temperature change.

符号の説明Explanation of symbols

１ 鍋
２ 本体
３ 蓋体
４ 底部加熱源
４ａ、４ａ１、４ａ２ 加熱コイル
４ｂ、４ｂ１、４ｂ２ 発熱体
５ 側部加熱源
５ａ ヒータ
６ 蓋加熱源
６ａ 蓋ヒータ
１１ 内装ケース
１２ 外装ケース
１１２ 操作・制御基板
３４、１２３ 温度センサ
１２２ 室温センサ DESCRIPTION OF SYMBOLS 1 Pan 2 Main body 3 Cover body 4 Bottom part heating source 4a, 4a1, 4a2 Heating coil 4b, 4b1, 4b2 Heating body 5 Side part heating source 5a Heater 6 Cover heating source 6a Cover heater 11 Interior case 12 Exterior case 112 Operation / control board 34, 123 Temperature sensor 122 Room temperature sensor

Claims (7)

非金属製とした鍋側の発熱体をこの鍋を収容した本体側の加熱コイルからの交番磁界により誘導発熱させて炊飯を行う電気炊飯器において、
炊飯後の電気的な保温制御を行わない保温なしモードにおいて、炊飯終了から所定時点までの間は、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことを特徴とする電気炊飯器。 In the electric rice cooker that cooks rice by inductively generating heat by the alternating magnetic field from the heating coil on the main body side containing this pan, the non-metallic pan-side heating element,
Electric rice cooking characterized by performing condensation-control temperature control to prevent or suppress condensation in the rice storage area from the end of rice cooking to a predetermined time in the non-insulation mode without performing electrical insulation control after cooking. vessel. 非金属製とした鍋側の発熱体をこの鍋を収容した本体側の加熱コイルからの交番磁界により誘導発熱させて炊飯を行う電気炊飯器において、
炊飯後の電気的な保温制御を行わない保温なしモードにおいて、炊飯終了から所定時間経過時点または所定降温時点までの間、あるいはどちらかの時点に到達するまでは、ご飯収容域での結露を防止ないしは抑制する結露対応温度制御を行うことを特徴とする電気炊飯器。 In the electric rice cooker that cooks rice by inductively generating heat by the alternating magnetic field from the heating coil on the main body side containing this pan, the non-metallic pan-side heating element,
Prevents condensation in the rice storage area between the end of rice cooking and the time when the specified time has elapsed or until the time when either temperature is reached in the non-insulating mode where electrical heat control is not performed after cooking. An electric rice cooker characterized by performing dew condensation-compatible temperature control. 鍋を閉じる金属製の内蓋などに設けられて結露防止が図れる結露対応の加熱源と、室温を検出する室温センサとを有し、結露対応温度制御において、室温センサが検出する室温の２以上の温度域に対応して結露対応の加熱源への通電容量を変更する請求項１、２のいずれか１項に記載の電気炊飯器。 It has a heat source for condensation that is provided on a metal inner lid that closes the pan to prevent condensation, and a room temperature sensor that detects the room temperature. In the temperature control for condensation, two or more of the room temperature that the room temperature sensor detects The electric rice cooker of any one of Claims 1 and 2 which changes the electricity supply capacity | capacitance to the heat source corresponding to dew condensation corresponding to the temperature range. 鍋を冷却できる冷却ファンと、ご飯の降温温度を判定する温度センサとを有し、保温なしモード時のご飯の所定降温時点までの降温が所定時間を超えた場合、冷却ファンを駆動して鍋を冷却しご飯の降温を促進する請求項１〜３のいずれか１項に記載の電気炊飯器。 It has a cooling fan that can cool the pan and a temperature sensor that determines the temperature of the rice, and if the temperature of the rice in the no heat retention mode has exceeded the predetermined time, the cooling fan is driven to The electric rice cooker of any one of Claims 1-3 which cools and accelerate | stimulates the temperature fall of rice. 鍋の底部に設けられた発熱体と対向して設けられた加熱コイル、鍋を閉じる金属製の内蓋に設けられた蓋加熱源、本体側に鍋の胴部に対向して設けられた側部加熱源を備え、結露対応温度制御は、少なくとも蓋加熱源と側部加熱源を結露対応の加熱源として通電制御する請求項１〜４のいずれか１項に記載の電気炊飯器。 A heating coil provided facing the heating element provided at the bottom of the pan, a lid heating source provided on a metal inner lid that closes the pan, and a side provided on the main body side facing the body of the pan The electric rice cooker according to any one of claims 1 to 4, further comprising a partial heating source, wherein the dew condensation-compatible temperature control performs energization control using at least the lid heating source and the side heating source as a dew condensation-compatible heating source. 側部加熱源は上下に複数配置され、その上部に配置されたものを結露対応の加熱源とする請求項５に記載の電気炊飯器。 6. The electric rice cooker according to claim 5, wherein a plurality of side heat sources are arranged in the vertical direction, and the one arranged on the upper side is used as a heat source for condensation. 保温なしモードに加え、炊飯後にご飯を電気的に保温制御する保温モードを備え、いずれかのモードを選択できる請求項１〜６のいずれか１項に記載の電気炊飯器。 The electric rice cooker according to any one of claims 1 to 6, further comprising a heat retention mode for electrically maintaining the temperature of rice after cooking, in addition to the no heat retention mode, wherein any mode can be selected.

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