JP2008067899A - Rice cooker - Google Patents
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- JP2008067899A JP2008067899A JP2006249066A JP2006249066A JP2008067899A JP 2008067899 A JP2008067899 A JP 2008067899A JP 2006249066 A JP2006249066 A JP 2006249066A JP 2006249066 A JP2006249066 A JP 2006249066A JP 2008067899 A JP2008067899 A JP 2008067899A
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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.
従来、炊飯器における炊飯工程は、米に水を吸収させる浸水工程、吸水した米に熱を加え米内のでんぷんを糊化させる炊き上げ工程や沸騰維持工程（これをまとめて炊き上げ工程ともいう）、および鍋内に残った余分な水分を除去するとともにさらに糊化を促進させる蒸らし工程からなっている。そして、鍋の底面と側面の温度を検知して、浸水工程の温度変化から炊飯量を判定し、その結果から炊き上げ工程での加熱量を調整するものが知られている（例えば、特許文献１参照）。
しかしながら、前記従来の構成では、浸水工程の温度変化から炊飯量を判定するものであって、浸水工程での加熱量を炊飯量に応じて制御するものではないので、むら無く適切な吸水を行わせることができないものである。 However, in the above-described conventional configuration, the amount of rice cooking is determined from the temperature change in the water immersion process, and the amount of heating in the water immersion process is not controlled according to the amount of rice cooking. It is something that cannot be made.
本発明は、前記従来の課題を解決するもので、炊飯工程の浸水工程の早い段階で炊飯量を判定し、適切な浸水工程を実行し、米の芯まで適度な吸水と加熱によりおいしいご飯に炊き上げることができ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 determines the amount of rice cooked at an early stage of the water soaking process of the rice cooking process, executes an appropriate water soaking process, and produces delicious rice by appropriate water absorption and heating to the core of the rice. It aims at providing the rice cooker which can be cooked.
前記従来の課題を解決するために、本発明の炊飯器は、鍋と、前記鍋を覆う蓋と、前記鍋の底部を加熱する鍋加熱手段と、前記鍋の底面の温度を検知する鍋底温度検知手段と、前記鍋の最大炊飯量を示す水位線よりも上方において前記鍋の側面の温度を検知する鍋側面温度検知手段と、前記鍋加熱手段の通電を制御する加熱手段制御部を有する制御手段とを備え、前記制御手段は、前記鍋底温度検知手段および鍋側面温度検知手段の出力信号から鍋底および鍋側面の温度を計測する温度計測部を有し、炊飯工程における浸水工程を実行するものである。 In order to solve the conventional problems, the rice cooker of the present invention includes a pan, a lid covering the pan, a pan heating means for heating the bottom of the pan, and a pan bottom temperature for detecting the temperature of the bottom of the pan. Control having detection means, pan side temperature detection means for detecting the temperature of the side surface of the pan above the water level line indicating the maximum cooking rice amount of the pan, and a heating means control unit for controlling energization of the pan heating means And the control means includes a temperature measuring unit for measuring the temperature of the pan bottom and the side of the pan from the output signals of the pan bottom temperature detecting means and the pan side temperature detecting means, and executes the water immersion process in the rice cooking process. It is.
これによって、浸水工程において鍋および収納された調理物の温度が上昇すると、鍋底温度検知手段と鍋側面温度検知手段の出力信号から鍋底温度および鍋側面温度を計測し、その結果に基づいて鍋加熱手段の通電量を制御する。このことで、浸水工程における鍋および調理物の温度過昇による吸水低下を起こさず、適切な浸水工程を実行し、米の芯まで適度な吸水と加熱によりおいしいご飯に炊き上げることができる。 As a result, when the temperature of the pot and the stored food rises in the flooding process, the pot bottom temperature and the pot side temperature are measured from the output signals of the pot bottom temperature detecting means and the pot side temperature detecting means, and the pot heating is performed based on the result. The energization amount of the means is controlled. This makes it possible to carry out an appropriate water immersion process without causing a decrease in water absorption due to overheating of the pot and food in the water immersion process, and to cook delicious rice by moderate water absorption and heating to the core of the rice.
本発明の炊飯器は、米の芯まで適度な吸水と加熱によりおいしいご飯に炊き上げることができる。 The rice cooker of the present invention can cook delicious rice by moderate water absorption and heating up to the core of the rice.
第１の発明は、鍋と、前記鍋を覆う蓋と、前記鍋の底部を加熱する鍋加熱手段と、前記鍋の底面の温度を検知する鍋底温度検知手段と、前記鍋の最大炊飯量を示す水位線よりも上方において前記鍋の側面の温度を検知する鍋側面温度検知手段と、前記鍋加熱手段の通電を制御する加熱手段制御部を有する制御手段とを備え、前記制御手段は、前記鍋底温度検知手段および鍋側面温度検知手段の出力信号から鍋底および鍋側面の温度を計測する温度計測部を有し、炊飯工程における浸水工程を実行する炊飯器とすることにより、浸水工程において鍋および収納された調理物の温度が上昇すると、鍋底温度検知手段と鍋側面温度検知手段の出力信号から鍋底温度および鍋側面温度を計測し、その結果に基づいて鍋加熱手段の通電量を制御する。これにより、浸水工程における鍋および調理物の温度過昇による吸水低下を起こさず、適切な浸水工程を実行し、米の芯まで適度な吸水と加熱によりおいしいご飯に炊き上げることができる。 1st invention is a pan, the lid which covers the said pan, the pan heating means which heats the bottom part of the said pan, the pan bottom temperature detection means which detects the temperature of the bottom face of the said pan, and the maximum rice cooking amount of the said pan A pan side surface temperature detecting means for detecting the temperature of the side surface of the pan above the water level line shown, and a control means having a heating means control unit for controlling energization of the pan heating means, the control means, By having a temperature measuring unit that measures the temperature of the pan bottom and the side of the pan from the output signals of the pan bottom temperature detecting means and the pan side temperature detecting means, and making the rice cooker that performs the water immersion process in the rice cooking process, When the temperature of the stored food rises, the pan bottom temperature and the pan side temperature are measured from the output signals of the pan bottom temperature detecting means and the pan side temperature detecting means, and the energization amount of the pan heating means is controlled based on the result. Thereby, it does not cause the water absorption fall by the temperature rise of the pan and the food in the water immersion process, and the appropriate water immersion process can be executed and the rice core can be cooked into delicious rice by appropriate water absorption and heating.
第２の発明は、特に、第１の発明において、浸水工程の初期において、鍋加熱手段の加熱による鍋側面の温度変化量に基づいて炊飯量を推定する浸水炊飯量判定手段を設けたことにより、鍋側面温度検知手段で収納された調理物、特に水位より上方で鍋の温度を検知するので、鍋の内側で水面がどの高さにあるかどうか、その炊飯量に関わらず、鍋および調理物の平均的な温度上昇を計測できる。その結果、炊飯量によって鍋側面の単位時間当たりの温度変化、すなわち温度上昇速度は、炊飯量が大きい場合に小さくなり、制御手段の浸水炊飯量判定手段により炊飯量が判定される。制御手段は判定された浸水炊飯量に応じて、以後の浸水工程での鍋加熱手段の通電量や浸水時間、炊き上げ工程の鍋加熱手段の通電量などを変更し、最適に炊き上げるものである。 The second invention is the first invention, in particular, by providing a submerged rice cooking amount judgment means for estimating the amount of rice cooking based on the amount of temperature change on the side surface of the pan due to heating of the pan heating means in the initial stage of the submersion step. Because the temperature of the pan is detected above the water level, especially the food stored in the pan side temperature detection means, regardless of the height of the water surface inside the pan and the amount of cooked rice The average temperature rise of an object can be measured. As a result, the temperature change per unit time on the side surface of the pan, that is, the temperature increase rate, decreases depending on the amount of rice cooked, and the rice cooking amount is determined by the submerged rice amount determining means of the control means. The control means change the energization amount of the pot heating means in the subsequent flooding process, the water immersion time, the energization amount of the pot heating means in the cooking process, etc. according to the determined flooded rice cooking amount, and cook it optimally. is there.
第３の発明は、特に、第２の発明において、加熱手段制御部は、浸水工程の初期において浸水炊飯量判定手段が推定した炊飯量に基づいて浸水工程における鍋加熱手段による通電量を制御することにより、浸水工程で炊飯量が最大量（例えば５カップ）である場合は、鍋加熱手段の通電量を中間量（例えば３カップ）より増大させ、調理物の温度上昇を増大し、高温度での浸水状態が必要時間は確保される。また、炊飯量が最小量（例えば１カップ）であれば、鍋加熱手段の通電量を中間量（例えば３カップ）より減少させ、調理物の温度上昇を抑制し、高温度での浸水状態が必要時間となるように調整される。よって、ほぼ一定時間の浸水工程において、炊飯量に関わらずに、適切な吸水を行うので、いつもおいしく炊き上げることができる。 According to a third aspect of the invention, in particular, in the second aspect of the invention, the heating means control unit controls the energization amount by the pot heating means in the submerged process based on the amount of cooked rice estimated by the submerged rice cooker determining means in the initial stage of the submerged process. Therefore, when the amount of cooked rice is the maximum amount (for example, 5 cups) in the submerged process, the energizing amount of the pan heating means is increased from the intermediate amount (for example, 3 cups), and the temperature rise of the cooked food is increased. The necessary time for the flooded condition is secured. Moreover, if the amount of cooked rice is the minimum amount (for example, 1 cup), the energization amount of the pan heating means is reduced from the intermediate amount (for example, 3 cups), the temperature rise of the cooked product is suppressed, and the flooded state at high temperature is It is adjusted to be the required time. Therefore, in a substantially constant time of the water immersion process, appropriate water absorption is performed regardless of the amount of rice cooked, so that it can always be deliciously cooked.
第４の発明は、特に、第１〜第３のいずれか１つの発明において、加熱手段制御部は、浸水工程における鍋側面の温度がでんぷんの糊化温度以下となるように鍋加熱手段の通電量を制御することにより、浸水工程で鍋加熱手段により鍋および調理物を加熱し、調理物を適度に温度上昇させることで、米の吸水が早くなるが、鍋側面温度がでんぷんの糊化温度以下となるように加熱手段の通電量を制御することで、鍋および調理物の平均温度が糊化温度以下に制御されるので、浸水工程で米表面での糊化による吸水の低下が生じない。したがって、芯まで吸水し、ふっくらとしたご飯に炊き上げることができる。また、鍋側面温度がでんぷんの糊化温度以下となる範囲で、鍋加熱手段の通電量をぎりぎりまで増大させ、高温での浸水時間を確保することで、浸水工程の時間短縮ができて、短時間でおいしく炊き上げることができる。 According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the heating means control unit may energize the pot heating means so that the temperature of the side surface of the pot in the water immersion process is equal to or lower than the gelatinization temperature of starch. By controlling the amount, the pot and the cooked food are heated by the pot heating means in the inundation process, and the temperature of the cooked food is increased moderately, so that the rice absorbs water more quickly. By controlling the energization amount of the heating means so as to be as follows, the average temperature of the pan and the cooked product is controlled to be equal to or lower than the gelatinization temperature, so that water absorption due to gelatinization on the rice surface does not occur in the water immersion process. . Therefore, water can be absorbed up to the core and cooked into plump rice. In addition, in the range where the temperature at the side of the pan is less than the gelatinization temperature of starch, the amount of energization of the pan heating means is increased to the very limit, and the time for the water immersion process can be shortened by securing the water immersion time at a high temperature. You can cook deliciously in time.
第５の発明は、特に、第２〜第４のいずれか１つの発明において、炊飯工程における炊き上げ工程において、鍋加熱手段の加熱に対する鍋底および鍋側面の温度変化量に基づき炊飯量を推定する炊き上げ炊飯量判定手段を設けたことにより、高精度に炊飯量を判定できる。すなわち、炊き上げ工程の初期において、浸水炊飯量判定手段の結果に基づいて調整された加熱量の鍋加熱手段で鍋を加熱する。加熱が制御された浸水工程においては、炊飯量および鍋加熱手段の加熱量の差異によって鍋底および鍋側面の温度変化量の絶対値は異なるものの、調理物の温度はむら無くより一定温度に制御される。均一化された調理物を加熱する炊き上げ工程では、さらに高精度に炊飯量を判定でき、沸騰維持工程や蒸らし工程で最大の加熱量を投入できるので、甘みとツヤのあるおいしいご飯に炊き上げる。 5th invention estimates especially the amount of rice cooking in the cooking process in any one of 2nd-4th invention in the cooking process in a rice cooking process based on the temperature variation of the pan bottom and pan side with respect to the heating of a pan heating means. By providing the cooked rice amount determination means, the amount of cooked rice can be determined with high accuracy. That is, at the initial stage of the cooking process, the pan is heated by the pan heating means with the heating amount adjusted based on the result of the submerged rice cooking amount determination means. In the submerged process where the heating is controlled, the absolute value of the temperature change on the bottom and side of the pan differs depending on the amount of rice cooked and the heating amount of the pan heating means, but the temperature of the cooked product is uniformly controlled to a more constant temperature. The In the cooking process to heat the uniformed food, the amount of rice cooked can be judged with higher accuracy, and the maximum heating amount can be input in the boiling maintenance process and the steaming process, so it is cooked into delicious rice with sweetness and gloss .
第６の発明は、特に、第１〜第５のいずれか１つの発明において、鍋側面温度検知手段は、鍋の外側表面または内側表面に非接触で温度検知するようにしたことにより、鍋側面温度検知手段を、例えば赤外線反射を利用するなど、鍋の外側表面にも内側表面にも押し付けられない構造とすることにより、鍋の側面に外力が加わらない。鍋が所定の位置に収納されて、鍋加熱手段や鍋側面加熱手段と鍋との距離が変動しないので、鍋に必要な加熱量が一定量だけ供給できて、ご飯の炊き上がりが安定する。 In the sixth aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, the pan side surface temperature detecting means detects the temperature in a non-contact manner on the outer surface or the inner surface of the pan. By making the temperature detection means a structure that cannot be pressed against the outer surface or inner surface of the pan, for example, using infrared reflection, no external force is applied to the side surface of the pan. Since the pan is stored in a predetermined position and the distance between the pan heating means and the pan side heating means and the pan does not fluctuate, a certain amount of heating necessary for the pan can be supplied and the cooking of rice is stabilized.
第７の発明は、特に、第１〜第６のいずれか１つの発明において、鍋の最大炊飯量を示す水位線よりも上方において、蓋の下方の空間温度を検知する鍋内温度検知手段を備え、制御手段の温度計測部は鍋内温度検知手段の出力信号から空間温度を計測することにより、鍋内温度検知手段により鍋内空間の温度が計測され、浸水工程の初期においては鍋側面の温度上昇と同様の温度上昇を示し、浸水炊飯量判定手段の判定精度を向上する。また、炊き上げ工程や蒸らし工程や保温において、蓋が開放されるなど、急激な温度変化を検出すると、炊飯工程では炊飯量に応じて加熱量を調整したり、保温では鍋側面や内蓋の温度を調整したりすることで、おいしく炊き上げ、おいしく保温することができる。 In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, in the pan temperature detecting means for detecting the space temperature below the lid above the water level line indicating the maximum amount of rice cooking in the pan. The temperature measuring part of the control means measures the space temperature from the output signal of the pot temperature detecting means, and the temperature of the pot space is measured by the pot temperature detecting means. A temperature rise similar to the temperature rise is shown, and the determination accuracy of the submerged rice cooking amount determination means is improved. In addition, if a sudden temperature change is detected, such as when the lid is opened in the cooking process, steaming process, or heat insulation, the amount of heating is adjusted according to the amount of rice cooked in the rice cooking process, or the side of the pan or the inner lid is kept warm. By adjusting the temperature, you can cook deliciously and keep warm.
第８の発明は、特に、第１〜第７のいずれか１つの発明において、鍋の側面を加熱する鍋側面加熱手段を有し、加熱手段制御部は浸水工程において鍋加熱手段および鍋側面加熱手段の通電を制御することにより、鍋底温度検知手段と鍋側面温度検知手段とを用いて、下部の鍋底と上部の鍋側面の温度を計測することで、鍋内の調理物の温度や分量を判定し、調理物の状態に応じて、下部の鍋加熱手段と上部の鍋側面加熱手段の通電を制御するものであり、それぞれの通電量を調整したり、交互に通電したりするなどにより、調理物の温度を浸水工程において所定の至適温度に維持することができるものである。 In an eighth aspect of the invention, in particular, in any one of the first to seventh aspects of the present invention, the apparatus has a pan side heating means for heating the side face of the pan, and the heating means control unit is a pot heating means and a pan side face heating in the water immersion process. By controlling the energization of the means, the temperature and quantity of the food in the pan are measured by measuring the temperature of the bottom of the pan and the side of the top of the pan using the pan bottom temperature detecting means and the pan side temperature detecting means. Judging and controlling the energization of the lower pan heating means and the upper pan side heating means according to the state of the food, by adjusting the energization amount of each, alternately energizing, etc. The temperature of the food can be maintained at a predetermined optimum temperature in the water immersion process.
第９の発明は、特に、第１〜第８のいずれか１つの発明において、ご飯のかたさを設定するかたさ設定手段を有し、加熱手段制御部は浸水工程において鍋加熱手段および鍋側面加熱手段の通電を設定されたかたさに連動させて制御することにより、かたさ設定手段によりご飯のかたさが設定されると、制御手段にて浸水工程における温度と時間を変化させて米の吸水を調節するものである。すなわち、鍋底および鍋側面の温度を計測する温度計測部によって、浸水工程において調理物の分量、炊飯量に関わらず調理物の温度を計測し、適切な温度に制御することで吸水を制御するものであり、必要なかたさで炊き上げる。 The ninth invention has, in particular, the hardness setting means for setting the hardness of the rice in any one of the first to eighth inventions, and the heating means controller is a pot heating means and a pot side surface heating means in the submerged process. By controlling the energization of the rice in conjunction with the set hardness, when the hardness of the rice is set by the hardness setting means, the temperature and time in the water immersion process are changed by the control means to adjust the water absorption of the rice It is. That is, the temperature measuring unit that measures the temperature of the pan bottom and the side of the pan measures the temperature of the cooked food regardless of the amount of cooked food and the amount of cooked rice in the inundation process, and controls water absorption by controlling the temperature to an appropriate temperature. And cook as much as necessary.
第１０の発明は、特に、第１〜第９のいずれか１つの発明において、米の種類や新鮮度を入力する米種入力手段を有し、加熱手段制御部は浸水工程において鍋加熱手段および鍋側面加熱手段の通電を入力された米種に連動させて制御することにより、米種入力手段により米（白米、玄米、無洗米）や新鮮度（新米、普通米、古米）などが入力されると、予め記憶手段に記憶された各米種や新鮮度に応じた温度上昇速度で浸水工程を実行することにより、芯が残らない適切なかたさに炊き上げることができる。すなわち、鍋底および鍋側面の温度を計測する温度計測部によって、浸水工程で調理物の分量、炊飯量に関わらず調理物の温度を計測し、米種や新鮮度に合わせて適切な温度に制御することで芯まで吸水するものであり、米の状態に合わせておいしく炊き上げることができる。 In a tenth aspect of the invention, in particular, in any one of the first to ninth aspects of the invention, there is provided rice seed input means for inputting the type and freshness of rice, and the heating means control section is a pot heating means and By controlling the energization of the pot side heating means in conjunction with the input rice species, rice (white rice, brown rice, no-washed rice), freshness (new rice, ordinary rice, old rice), etc. are input by the rice seed input means Then, by performing the water immersion process at a temperature increase rate corresponding to each rice species and freshness stored in advance in the storage means, it can be cooked to an appropriate hardness without leaving a core. In other words, the temperature measurement unit that measures the temperature of the pan bottom and the side of the pan measures the temperature of the cooked food regardless of the amount of cooked food and the amount of cooked rice in the inundation process, and controls it to an appropriate temperature according to the rice type and freshness. It absorbs water to the core and can be cooked deliciously according to the state of rice.
以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.
（実施の形態１）
図１〜図５は、本発明の実施の形態１における炊飯器を示すものである。
(Embodiment 1)
1-5 shows the rice cooker in Embodiment 1 of this invention.
図１に示すように、本実施の形態における炊飯器は、米や水などの調理物を収容し炊飯器本体１５に着脱自在に装備される鍋１と、炊飯器本体１５の上面を覆い蓋ヒンジ５、蓋ロック６とで開閉自在に装備した蓋４と、鍋１の底面に設けられ鍋１底部を加熱する加熱コイルなどの鍋加熱手段２と、鍋１の側面に設けられ鍋１側部を加熱する加熱コイルなどの鍋側面加熱手段３と、鍋１の底面の温度を検知する鍋底温度検知手段９と、鍋１の最大炊飯量を示す水位線よりも上方において鍋側面の温度を検知する鍋側面温度検知手段１０と、鍋加熱手段２および鍋側面加熱手段３の通電を制御する加熱手段制御部１４ａを有する制御手段１４とを備えている。 As shown in FIG. 1, the rice cooker in the present embodiment covers the top of the rice cooker body 15 and the pan 1 that accommodates cooked items such as rice and water and is detachably mounted on the rice cooker body 15. A lid 4 that can be opened and closed by a hinge 5 and a lid lock 6; a pan heating means 2 such as a heating coil that is provided on the bottom of the pan 1 and heats the bottom of the pan 1; and a pan 1 side that is provided on the side of the pan 1 Pan side heating means 3 such as a heating coil for heating the part, pan bottom temperature detecting means 9 for detecting the temperature of the bottom of the pan 1, and the temperature of the pan side above the water level line indicating the maximum amount of rice cooked in the pan 1 The pan side temperature detecting means 10 to detect, and the control means 14 which has the heating means control part 14a which controls electricity supply of the pan heating means 2 and the pan side heating means 3 are provided.
そしてまた、前記制御手段１４は、鍋底温度検知手段９および鍋側面温度検知手段１０の出力信号から鍋底および鍋側面の温度を計測する温度計測部１４ｂを有し、炊飯工程における浸水工程を実行するようにしている。 The control unit 14 includes a temperature measuring unit 14b that measures the temperature of the pan bottom and the side of the pan from the output signals of the pan bottom temperature detecting unit 9 and the pan side temperature detecting unit 10, and executes the water immersion process in the rice cooking process. I am doing so.
また、蓋４は、蓋４の下部を構成する蓋カバー４ａと、蓋カバー４ａに着脱自在に設けられ蓋４が閉じられた状態のとき鍋１の開口部を覆う内蓋７と、内蓋７を誘導加熱する加熱コイルなどの内蓋加熱手段８と、内蓋７の温度を検知する加熱板温度検知手段１１とを有している。蓋４が閉じられた状態のとき、鍋１と内蓋７の間には隙間ができるが、その隙間は内蓋７に取り付けられたループ状のパッキン７ｂで封止され、鍋１内は密閉される。 The lid 4 includes a lid cover 4a constituting a lower portion of the lid 4, an inner lid 7 that is detachably provided on the lid cover 4a and covers the opening of the pan 1 when the lid 4 is closed, and an inner lid 7 has an inner lid heating means 8 such as a heating coil for induction heating, and a heating plate temperature detection means 11 for detecting the temperature of the inner lid 7. When the lid 4 is closed, there is a gap between the pan 1 and the inner lid 7, but the gap is sealed with a loop packing 7 b attached to the inner lid 7, and the inside of the pan 1 is sealed. Is done.
また、蓋４には圧力調整手段１２が設けられている。これは、内蓋７に設けられた鍋１内の蒸気を放出する蒸気孔７ａと、球状の弁体１２ａを移動させて蒸気孔７ａを開閉する蒸気孔開閉手段１２ｂと、鍋１内の圧力を検知する圧力検知手段１２ｃとにより構成され、蒸気孔７ａを閉じて鍋１内に蒸気を充満させることより鍋１内の圧力を大気圧以上にし、蒸気孔７ａを開放して蒸気孔７ａと蓋４に設けられた第２の蒸気孔１３とで構成される蒸気通路を通じて鍋１内の蒸気を機外へ放出することにより、鍋１内の圧力を大気圧と同等にする。 The lid 4 is provided with pressure adjusting means 12. This includes a steam hole 7a for releasing steam in the pot 1 provided in the inner lid 7, a steam hole opening / closing means 12b for moving the spherical valve body 12a to open and close the steam hole 7a, and the pressure in the pot 1 Pressure detection means 12c for detecting the pressure, and by closing the steam hole 7a and filling the pot 1 with steam, the pressure in the pot 1 is set to atmospheric pressure or higher, the steam hole 7a is opened, and the steam hole 7a By discharging the steam in the pan 1 to the outside of the machine through the steam passage formed by the second steam hole 13 provided in the lid 4, the pressure in the pan 1 is made equal to the atmospheric pressure.
また、制御手段１４は、炊飯器本体１５の前面に設けられた入力操作部１６により入力された信号、および記憶手段（図示せず）に記憶された値などに基づいて、炊飯工程を実行する。炊飯工程において、加熱手段制御部１４ａは鍋底温度検知手段９、鍋側面温度検知手段１０、内蓋温度検知手段１１の検知信号に基づいて鍋加熱手段２、鍋側面加熱手段３および内蓋加熱手段８を制御する。 Moreover, the control means 14 performs a rice cooking process based on the signal input by the input operation part 16 provided in the front surface of the rice cooker main body 15, and the value memorize | stored in the memory | storage means (not shown). . In the rice cooking process, the heating means control unit 14a is based on the detection signals of the pot bottom temperature detecting means 9, the pot side surface temperature detecting means 10 and the inner lid temperature detecting means 11, and the pot heating means 2, the pot side heating means 3 and the inner lid heating means. 8 is controlled.
入力操作部１６は、使用者が所望の運転コースなどを設定したり炊飯工程などをスタートさせたりするときに操作されるものであり、図２に示すように、炊飯スイッチ１６ａ、ご飯のかたさを設定するかたさ設定手段１６ｂ、米の種類や新鮮度を入力する米種入力手段１６ｃなどの各スイッチと、表示部１７を有している。表示部１７は、炊飯終了時や選択されたコースなどを表示するメイン表示部１７ａ、炊飯実行中であることを示す炊飯ランプ１７ｂ、保温工程中であることを示す保温ランプ１７ｃ、再加熱工程中であることを示す再加熱ランプ１７ｄ、圧力運転中であることを示す圧力ランプ１７ｅなどを有している。 The input operation unit 16 is operated when the user sets a desired driving course or starts a rice cooking process or the like. As shown in FIG. 2, the rice cooking switch 16a and the hardness of the rice are controlled. Each switch includes a setting unit 16b for setting hardness, a rice seed input unit 16c for inputting rice type and freshness, and a display unit 17. The display unit 17 includes a main display unit 17a for displaying the end of cooking, a selected course, etc., a rice lamp 17b indicating that rice cooking is being performed, a heat retaining lamp 17c indicating that a heat retaining process is being performed, and a reheating process. A reheat lamp 17d indicating that the pressure is in operation, a pressure lamp 17e indicating that the pressure is being operated, and the like.
次に、図３に基づき、上記炊飯器における炊飯工程の各工程について説明する。 Next, based on FIG. 3, each process of the rice cooking process in the said rice cooker is demonstrated.
炊飯工程は、所定時間（ｔ１−ｔ０）の浸水工程Ａ１、所定時間（ｔ３−ｔ１）の炊き上げ工程Ａ２、および所定時間（ｔ４−ｔ３）の蒸らし工程Ａ３の順で構成される。続いて保温工程を行うものである。 A rice cooking process is comprised in order of the immersion process A1 of predetermined time (t1-t0), the cooking process A2 of predetermined time (t3-t1), and the steaming process A3 of predetermined time (t4-t3). Subsequently, a heat retaining step is performed.
炊飯とは、含水率１５％前後の米に水を加え、加熱し、人間の胃が消化できる含水率６５％前後のご飯に仕上げることである。炊飯時間を短縮すると、かたくて粘りがなくパサパサしたご飯に炊き上がってしまう。これは、米の約７０％を占めるでんぷんの糊化が十分に行われていないことに起因する。でんぷんは、アミロースとアミロペクチンが固く結合した構造となっているため水を与えただけでは糊化は行われないが、吸水した状態のでんぷんを加熱すると、アミロースとアミロペクチンの分子運動が活発化し、アミロース、アミロペクチンの結合が崩れ、その間に水の分子が入り込み、糊化が行われる。 Cooking rice is adding water to rice with a moisture content of around 15%, heating it, and finishing it into rice with a moisture content of around 65% that can be digested by the human stomach. If the cooking time is shortened, it will be cooked into hard and sticky rice. This is due to the fact that starch, which accounts for about 70% of rice, is not sufficiently gelatinized. Starch has a structure in which amylose and amylopectin are tightly bound, so gelatinization does not take place just by giving water.However, when starch that has absorbed water is heated, molecular movement of amylose and amylopectin is activated, and amylose is activated. The amylopectin bond is broken, and water molecules enter between them, causing gelatinization.
すなわち、水が吸収されたでんぷんを加熱することにより糊化を行うものであり、米の含水率を早く高めることにより炊飯時間を短縮することもできる。しかしながら浸水工程Ａ１において常温程度の水を米に供給して長時間放置しても含水率は３０％前後までしか上がらない。前述したように常温ではアミロースとアミロペクチンの結合間に水分子が入りにくく、また、米内に存在するデンプンはヘミセルロースやセルロースなどで構成される細胞壁に囲まれているためデンプンが吸水しにくいためである。 That is, gelatinization is performed by heating the starch in which water has been absorbed, and the rice cooking time can be shortened by increasing the moisture content of rice quickly. However, even if water at room temperature is supplied to the rice in the water immersion step A1 and left for a long time, the water content only increases to about 30%. As mentioned above, it is difficult for water molecules to enter between the binding of amylose and amylopectin at room temperature, and starch in rice is surrounded by cell walls composed of hemicellulose and cellulose, so that starch is difficult to absorb water. .
そこで、浸水工程Ａ１において鍋加熱手段２により鍋１を加熱し、常温よりも高温の水とすることで、水が持つ熱により吸水しやすくすることが一般的である。もちろん、でんぷんが糊化し始める６０℃以上の熱水で浸水すると、米表面が先に糊化してしまい水が米内部に浸透しにくくなってしまう。そのため、浸水工程Ａ１において鍋加熱手段２の加熱量を制限し、調理物（米と水）の温度を比較的ゆるやかに上昇させ、浸水工程Ａ１の終了時に４０℃〜６０℃前後に加熱するものである。 Therefore, it is common to heat the pot 1 by the pot heating means 2 in the water immersion step A1 to make the water hotter than room temperature so that the water can easily absorb water. Of course, when the starch is soaked in hot water at 60 ° C. or higher at which gelatinization begins, the surface of the rice will be gelatinized first and the water will not easily penetrate into the rice. Therefore, the heating amount of the pot heating means 2 is limited in the water immersion step A1, the temperature of the cooked product (rice and water) is raised relatively gently, and heated to around 40 ° C. to 60 ° C. at the end of the water immersion step A1. It is.
また、炊き上げ工程Ａ２において、調理物の温度変化速度を鍋底温度検知手段９および鍋側面温度検知手段１０の出力信号からの検知信号に基づいて算定し、炊飯量を推定し、その後の沸騰維持工程での鍋加熱手段２による加熱状態を加熱手段制御部１４ａで制御する。すなわち、制御手段１４が、炊飯量が少量、中間量、最大量などに応じて、沸騰中の加熱能力（鍋加熱手段２による加熱量、通電量など）を調整し、沸騰維持工程の運転時間を調整し、蒸らし工程Ａ３を終了したときにご飯の含水率、粘り、弾力などの適度な物性を確保できるように炊き上げるものである。 Moreover, in cooking process A2, the temperature change rate of a foodstuff is calculated based on the detection signal from the output signal of the pan bottom temperature detection means 9 and the pan side surface temperature detection means 10, the amount of rice cooking is estimated, and subsequent boiling maintenance The heating state by the pot heating means 2 in the process is controlled by the heating means control unit 14a. That is, the control means 14 adjusts the heating capacity during boiling (the heating amount by the pan heating means 2, the energization amount, etc.) according to the small amount, the intermediate amount, the maximum amount, etc. of the cooked rice, and the operation time of the boiling maintenance step When the steaming step A3 is finished, the rice is cooked so that appropriate physical properties such as moisture content, stickiness, elasticity and the like can be secured.
ここで、まず、使用者によって予め洗米した米量に対する所定量の水を鍋１内に表示された炊飯量ごとの水位線に合わせることで収納し、炊飯スイッチ１６ａを操作することで浸水工程Ａ１が開始する。制御手段１４の加熱手段制御部１４ａにより鍋加熱手段２に通電し、鍋１を加熱する。並行して鍋底温度検知手段９および鍋側面温度検知手段１０で鍋１の温度を計測しながら、調理物（米と水）を加熱し、米に吸水させる。 Here, first, a predetermined amount of water relative to the amount of rice washed in advance by the user is stored by matching the water level line for each amount of rice displayed in the pan 1, and the water immersion process A1 is performed by operating the rice cooking switch 16a. Starts. The pot heating means 2 is energized by the heating means controller 14a of the control means 14 to heat the pot 1. In parallel, while the temperature of the pan 1 is measured by the pan bottom temperature detecting means 9 and the pan side surface temperature detecting means 10, the cooked food (rice and water) is heated and absorbed by the rice.
図４に浸水工程Ａ１における鍋底および鍋側面の温度を示す。なお、図４に記載された調理物の温度（調理物Ａは調理物の底部温度、調理物Ｂは調理物の上部温度）は、この炊飯器の温度計測部１４ｂでは計測されないが、実験的にはこのような結果であった。また、実際には、鍋加熱手段２は内側と外側の２個の加熱コイルで形成されており、鍋加熱手段２はＯＮ−ＯＦＦのデューティ制御を行うものであるから、温度は図４のような直線ではなく変動しながら上昇するものである。図４に加えた波線はそのイメージを示すものである。 FIG. 4 shows the temperature at the bottom of the pan and the side of the pan in the water immersion step A1. 4 is not measured by the temperature measuring unit 14b of this rice cooker, but the temperature of the cooked product shown in FIG. 4 (the cooked product A is the bottom temperature of the cooked product and the cooked product B is the top temperature of the cooked product) is experimental. It was such a result. Further, in practice, the pot heating means 2 is formed by two heating coils on the inner side and the outer side, and the pot heating means 2 performs ON-OFF duty control, so the temperature is as shown in FIG. Instead of a straight line, it rises while fluctuating. The wavy line added to FIG. 4 shows the image.
図３に戻り、浸水工程Ａ１を所定時間（ｔ１−ｔ０）行うと、次に炊き上げ工程Ａ２を実行する。炊き上げ工程Ａ２では、浸水工程Ａ１で所定温度に高められた状態の炊飯水および米を鍋加熱手段２、鍋側面加熱手段３および内蓋加熱手段８で加熱し、沸騰させる。また、圧力調整手段１２により蒸気孔７ａを閉じて鍋１内を密閉し、蒸気を充満させて鍋１内の圧力を大気圧よりも高め、炊飯水を１００℃以上で沸騰させる。 Returning to FIG. 3, when the water immersion process A1 is performed for a predetermined time (t1-t0), the cooking process A2 is then performed. In the cooking process A2, the cooked rice and rice in a state of being raised to a predetermined temperature in the water immersion process A1 are heated by the pot heating means 2, the pot side surface heating means 3 and the inner lid heating means 8 and boiled. Moreover, the steam hole 7a is closed by the pressure adjusting means 12, the inside of the pan 1 is sealed, the steam is filled to increase the pressure in the pan 1 above the atmospheric pressure, and the cooked rice water is boiled at 100 ° C. or higher.
炊き上げ工程Ａ２の加熱途中で、鍋１の温度が６０℃前後になるとデンプンの糊化が始まる。この炊き上げ工程Ａ２において、浸水工程Ａ１で芯まで吸水している米は、温度上昇速度を高めて急速に沸騰させながら、さらなる吸水と糊化を促進することができる。また、圧力調整手段１２によって蒸気孔７ａを閉じた状態で、鍋１内の圧力が大気圧よりも高いため、１００℃以上の水で炊き上げることができる。１００℃の水で炊く場合に比べて加熱量が増え、玄米などの硬い米も吸水と糊化を促進させることができる。鍋１内の水が沸騰したことを内蓋温度検知手段１１が検知すると、沸騰維持工程（ｔ３−ｔ２）に移る。 Starch gelatinization starts when the temperature of the pan 1 reaches around 60 ° C. during the cooking process A2. In this cooking process A2, the rice that has absorbed water up to the core in the water immersion process A1 can promote further water absorption and gelatinization while increasing the temperature rise rate and boiling rapidly. Moreover, since the pressure in the pan 1 is higher than the atmospheric pressure in a state where the steam hole 7a is closed by the pressure adjusting means 12, it can be cooked with water of 100 ° C. or higher. Compared with cooking with water at 100 ° C., the amount of heating increases, and hard rice such as brown rice can promote water absorption and gelatinization. When the inner lid temperature detection means 11 detects that the water in the pan 1 has boiled, the process proceeds to the boiling maintenance step (t3-t2).
沸騰維持工程では、圧力調整手段１２により蒸気孔７ａを開放して鍋１内の圧力を大気圧と同等にしながら、沸騰を維持する。沸騰により水が対流するため、熱水が米同士の間を激しく流れることにより、鍋１内の米全体に水と熱がまんべんなく供給され糊化が促進される。また、鍋１内の水が蒸発すると、蒸気孔７ａが開放されたことにより蒸気の流れができ、蒸気は米の間を通過して上昇して蒸気孔７ａから炊飯器外へ放出され、蒸気が米の間を通過することによりさらに糊化が促進される。 In the boiling maintaining step, boiling is maintained while opening the steam hole 7a by the pressure adjusting means 12 and making the pressure in the pan 1 equal to the atmospheric pressure. Since water convects by boiling, hot water flows vigorously between the rice, so that water and heat are evenly supplied to the entire rice in the pan 1 and gelatinization is promoted. Moreover, when the water in the pan 1 evaporates, steam flows due to the opening of the steam hole 7a. The steam passes through the rice and rises and is discharged from the steam hole 7a to the outside of the rice cooker. Is further promoted by passing between the rice.
鍋１内の炊飯水が蒸発してほぼ無くなると鍋１の温度が急激に上昇する。この急激な上昇により所定の温度を鍋底温度検知手段９が検知したとき、沸騰維持工程を終了し、次の蒸らし工程Ａ３に移る。 When the cooked water in the pot 1 evaporates and almost disappears, the temperature of the pot 1 rises rapidly. When the pan bottom temperature detecting means 9 detects a predetermined temperature due to this rapid rise, the boiling maintenance process is terminated and the process proceeds to the next steaming process A3.
すなわち、沸騰維持工程の時間は、浸水工程Ａ１において鍋１内に供給する水量および米の吸水に依存する。浸水工程Ａ１で芯まで吸水させることで、炊き上げ工程Ａ２および沸騰維持工程で放出する蒸気量、すなわち余分な水量を少なくしても、糊化を十分に行ったふっくらしたハリのあるご飯に炊き上げることができる。これにより、炊き上げ工程Ａ２、沸騰維持工程において水を加熱する加熱エネルギーの消費電力量を抑えることもできる。 That is, the time of the boiling maintenance process depends on the amount of water supplied into the pot 1 and the water absorption of rice in the water immersion process A1. By absorbing water up to the core in the submerged step A1, the steam is discharged in the cooking step A2 and the boiling maintenance step, that is, cooked in the plump rice that has been sufficiently gelatinized even if the amount of excess water is reduced Can be raised. Thereby, the electric power consumption of the heating energy which heats water in cooking process A2 and a boiling maintenance process can also be suppressed.
蒸らし工程Ａ３では、再び圧力調整手段１２により蒸気孔７ａを閉じて鍋１内の圧力を大気圧より高くし、鍋１内に１００℃以上の蒸気を充満させる。１００℃以上の高温蒸気は細かい粒子となって、鍋１内の米の隙間を通り鍋１内の底部にも行き渡り、米の一粒一粒を包み込む。これにより、ご飯の温度が高温に保たれて糊化がさらに進み、ご飯の甘みと香りが増す。蒸気を鍋１内に充満させながら鍋加熱手段２、鍋側面加熱手段３および内蓋加熱手段８により追い炊き加熱を行うので、ご飯の乾燥と焦げを抑えることができ、甘みとツヤのあるおいしいご飯に仕上げることができる。所定時間（ｔ４−ｔ３）の蒸らし工程Ａ３を行った後、鍋１内の温度を所定温度（例えば、７０℃前後）に維持する保温工程を行う。 In the steaming process A3, the steam hole 7a is closed again by the pressure adjusting means 12, the pressure in the pan 1 is made higher than the atmospheric pressure, and the pan 1 is filled with steam at 100 ° C. or higher. High-temperature steam at 100 ° C. or higher becomes fine particles, passes through the gaps in the rice in the pot 1, reaches the bottom of the pot 1, and wraps each grain of rice. As a result, the temperature of the rice is maintained at a high temperature, and gelatinization further proceeds, increasing the sweetness and aroma of the rice. Since the pot 1 is heated by the pot heating means 2, the pot side heating means 3 and the inner lid heating means 8 while the steam is filled in the pot 1, the drying and scorching of the rice can be suppressed, and the sweetness and gloss are delicious. It can be made into rice. After performing steaming process A3 of predetermined time (t4-t3), the heat retention process which maintains the temperature in pan 1 at predetermined temperature (for example, around 70 ° C) is performed.
次に、図４に基づき、浸水工程Ａ１における動作および作用を中心として詳細に説明する。 Next, based on FIG. 4, it demonstrates in detail focusing on the operation | movement and effect | action in water immersion process A1.
図に示すように、時刻ｔ０において、使用者が鍋１内に米量に応じた所定量の水を供給し、炊飯スイッチ１６ａを操作することにより、浸水工程Ａ１を開始する。基本的な動作としては、制御手段１４の加熱手段制御部１４ａの指令により、鍋加熱手段２に通電し、所定時間（ｔ１−ｔ０）だけ米を浸水する。 As shown in the figure, at time t0, the user supplies a predetermined amount of water in the pan 1 according to the amount of rice, and operates the rice cooking switch 16a to start the flooding step A1. As a basic operation, the pan heating means 2 is energized by the command of the heating means control unit 14a of the control means 14, and the rice is submerged for a predetermined time (t1-t0).
浸水工程Ａ１の初期において、鍋底および鍋側面は最大量の炊飯においても、比較的急速に立ち上がり、米でんぷんが糊化する温度約６０℃へと上昇する。ただし、鍋１内の調理物の温度は、鍋１内部の上部（調理物Ｂ）でも底部（調理物Ａ）でも、鍋底や鍋側面に若干遅れて温度が上昇する。この段階での調理物の温度は鍋底と鍋側面との中間温度以下、ほぼ平均値以下である。すなわち、制御手段１４の温度計測部１４ｂが計測する両温度の平均値が糊化温度を超えないように、加熱手段制御部１４ａにて鍋加熱手段２を通電する。なお、鍋加熱手段２の通電にあたり、実際には適度な周期でＯＮ−ＯＦＦを繰り返すものである。このように加熱することで、短時間で温度を高めて浸水するものであり、短時間で米の芯まで吸水される。 In the initial stage of the flooding step A1, the bottom of the pan and the side of the pan rise relatively quickly even in the maximum amount of cooked rice, and the temperature rises to about 60 ° C. at which the rice starch is gelatinized. However, the temperature of the food in the pan 1 rises slightly behind the bottom of the pan and the side of the pan, both at the top (the cook B) and at the bottom (the cook A). The temperature of the food at this stage is not more than the intermediate temperature between the bottom of the pan and the side of the pan, and is substantially below the average value. That is, the pan heating means 2 is energized by the heating means control section 14a so that the average value of both temperatures measured by the temperature measurement section 14b of the control means 14 does not exceed the gelatinization temperature. In addition, when energizing the pan heating means 2, the ON-OFF is actually repeated at an appropriate period. By heating in this way, the temperature is increased in a short time and the water is immersed, and the rice core is absorbed in a short time.
以上のように、短時間で高温化した浸水工程Ａ１を行うことにより、炊き上げ工程Ａ２開始前に芯まで吸水することができる作用が得られるので、浸水工程Ａ１、炊き上げ工程Ａ２および沸騰維持工程を実行する時間を短くしても、十分に糊化されたご飯に炊き上げることができる。なお、浸水時間を短縮しても、これまでと同等レベルの吸水が行えるので、炊飯時間を短縮できる。 As mentioned above, since the effect | action which can absorb water to a core before the cooking process A2 start is obtained by performing the water immersion process A1 heated in a short time, the water immersion process A1, the cooking process A2, and boiling maintenance Even if the time for performing the process is shortened, it can be cooked into fully gelatinized rice. In addition, even if the water immersion time is shortened, the same level of water absorption as before can be performed, so the rice cooking time can be shortened.
また、本実施の形態では、入力操作部１６に炊飯するを選択する米種入力手段１６ａを設け、各米種に適切な浸水工程Ａ１を実行する制御手段１４の加熱手段制御部１４ａの動作を記憶する記憶手段（図示を省略）を備え、選択された米種に応じた浸水条件で浸水工程Ａ１を実行することで、各米種に適切な温度、圧力で炊飯することができる。例えば、玄米の場合は、白米が選択された場合よりも圧力値を高くすることにより、かたさやぱさつきがなく炊き上げることができる。また、軟質米と硬質米、新米と古米、白米と玄米などより細かく米種を選択できるようにすることにより、より各米種に対して適切な炊飯を行うことができる。 Moreover, in this Embodiment, the rice operation | movement input part 16a which selects rice cooking to the input operation part 16 is provided, and operation | movement of the heating means control part 14a of the control means 14 which performs the water immersion process A1 suitable for each rice seed | species is performed. By storing the storage means (not shown) for storing and executing the water immersion step A1 under the water immersion conditions corresponding to the selected rice rice, it is possible to cook rice at an appropriate temperature and pressure for each rice rice. For example, in the case of brown rice, it can be cooked without hardness and crustiness by making the pressure value higher than when white rice is selected. Moreover, by making it possible to select rice varieties more finely from soft rice and hard rice, new rice and old rice, white rice and brown rice, etc., more appropriate rice cooking can be performed for each rice variety.
また、本実施の形態では、浸水工程Ａ１の初期において鍋加熱手段２の加熱に対する鍋１側面の温度変化量に基づき炊飯量を推定する浸水炊飯量判定手段（制御手段１４に内蔵されており図示せず）を有すものである。 Moreover, in this Embodiment, it is built in the submerged rice cooking amount determination means (it is built in the control means 14) which estimates the amount of rice cooking based on the temperature change amount of the side surface of the pan 1 with respect to the heating of the pan heating means 2 in the initial stage of the water immersion step A1. (Not shown).
浸水工程Ａ１の初期に鍋加熱手段２で鍋１を加熱し、鍋底温度検知手段９、鍋側面温度検知手段１０、内蓋温度検知手段１１で鍋１の温度上昇を計測する。収納された調理物、特に最大炊飯量での水位より上方で温度を検知するので、鍋１の内側で水面がどの高さにあるかどうか、その炊飯量に関わらず、鍋１および調理物の平均的な温度上昇を計測できる。図５に示すように、その結果として、炊飯量によって鍋１側面の単位時間当たりの温度変化、すなわち温度上昇速度（ｄｅｇ／ｍｉｎ）は炊飯量が大きい場合に小さくなり、制御手段１４の浸水炊飯量判定手段により炊飯量が判定可能である。 The pot 1 is heated by the pot heating means 2 at the initial stage of the flooding step A1, and the temperature rise of the pot 1 is measured by the pot bottom temperature detecting means 9, the pot side surface temperature detecting means 10, and the inner lid temperature detecting means 11. Since the temperature is detected above the level of the stored food, especially the maximum amount of cooked rice, regardless of the height of the water level inside the pot 1 and the amount of cooked rice, the pot 1 and the cooked The average temperature rise can be measured. As shown in FIG. 5, as a result, the temperature change per unit time on the side surface of the pan 1 depending on the amount of rice cooking, that is, the temperature increase rate (deg / min) becomes smaller when the amount of rice cooking is large, so The amount of cooked rice can be determined by the amount determination means.
また、制御手段１４は判定された炊飯量に応じて、それ以後の浸水時間、炊き上げ工程Ａ２の鍋加熱手段２の通電量などを変更し、最適に炊き上げるものである。鍋加熱手段２は主として鍋１の底面を加熱するが、主として鍋１の側面を加熱する鍋側面加熱手段３を備え、この炊飯量に応じ、特に最大量で炊飯する場合に、制御手段１４の加熱手段制御部１４ａにより鍋加熱手段２と鍋側面加熱手段３を交互に通電することで、浸水工程Ａ１や炊き上げ工程Ａ２での鍋１内の上下の温度むらを低減し、おいしく炊き上げることができる。なお、このことは最小量での鍋側面加熱手段３および内蓋加熱手段８の加熱停止を意味するものではない。 Moreover, the control means 14 changes the inundation time after that, the energization amount of the pan heating means 2 of the cooking process A2, etc. according to the determined rice cooking amount, and cooks it optimally. The pot heating means 2 mainly heats the bottom surface of the pot 1, but includes a pot side heating means 3 that mainly heats the side surface of the pot 1. By alternately energizing the pot heating means 2 and the pot side surface heating means 3 by the heating means control unit 14a, the temperature unevenness in the upper and lower sides in the pot 1 in the water immersion process A1 and the cooking process A2 is reduced and cooked deliciously. Can do. This does not mean that the pan side heating means 3 and the inner lid heating means 8 are stopped from heating at the minimum amount.
また、浸水工程Ａ１の初期において浸水炊飯量判定手段が推定した炊飯量に基づき、加熱手段制御部１４ａが鍋加熱手段２による通電量を制御してもよいものである。 Moreover, the heating means control part 14a may control the energization amount by the pan heating means 2 based on the rice cooking amount which the submerged rice cooking amount determination means estimated in the initial stage of the water immersion step A1.
図５より、鍋底の温度変化と調理物の温度変化との関連性が見られず、鍋側面の温度上昇速度により白米の炊飯における炊飯量を推定することができるものであることが分かる。ただし、鍋加熱手段２の加熱はデューティ制御されることが多く、温度は上下に変動しながら、上昇するものであるから、変化を直線近似させ、上昇速度を演算する必要がある。これは一般的なデータ処理手法であり、説明を省略する。 From FIG. 5, it can be seen that there is no relationship between the temperature change at the bottom of the pan and the temperature change of the food, and the amount of cooked rice in the cooked white rice can be estimated from the temperature rise rate on the side of the pan. However, since the heating of the pan heating means 2 is often duty-controlled and the temperature rises while fluctuating up and down, it is necessary to approximate the change linearly and calculate the ascent rate. This is a general data processing technique and will not be described.
浸水炊飯量判定手段によって温度計測部１４ｂの計測値から温度上昇速度を演算し推定された炊飯量によって鍋加熱手段２の通電量を制御するものである。炊飯量が最大量（例えば５カップ）である場合は、鍋加熱手段２の通電量を中間量（例えば３カップ）より増大させ、調理物の温度上昇を増大し、高温度での浸水状態が必要時間確保される。また、炊飯量が最小量（例えば１カップ）であれば、鍋加熱手段２の通電量を中間量（例えば３カップ）より減少させ、調理物の温度上昇を抑制し、高温度での浸水状態が必要時間となるように調整される。 The energizing amount of the pot heating means 2 is controlled by the estimated rice cooking amount by calculating the temperature rise rate from the measured value of the temperature measuring unit 14b by the submerged rice cooking amount determining means. When the amount of cooked rice is the maximum amount (for example, 5 cups), the energizing amount of the pan heating means 2 is increased from the intermediate amount (for example, 3 cups), the temperature rise of the cooked food is increased, and the flooded state at high temperature is Necessary time is secured. Moreover, if the amount of cooked rice is the minimum amount (for example, 1 cup), the energization amount of the pan heating means 2 is reduced from the intermediate amount (for example, 3 cups), the temperature rise of the cooked product is suppressed, and the flooded state at a high temperature Is adjusted to be the required time.
このように浸水工程Ａ１で炊飯量に関わらずに、適切な吸水を行うので、いつもおいしく炊き上げることができる。なお、通電量の制御方法としては、鍋加熱手段２を複数個に分割し、通電する加熱手段の個数によって制御したり、同一の鍋加熱手段２への通電量（電流の大小）を制御したり、鍋加熱手段２の通電のＯＮ−ＯＦＦデューティ制御したりなど、方法は限定するものでない。 As described above, appropriate water absorption is performed regardless of the amount of rice cooked in the water immersion step A1, so that it can always be cooked deliciously. As a method for controlling the energization amount, the pot heating means 2 is divided into a plurality of parts and controlled by the number of heating means energized, or the energization amount (current magnitude) to the same pot heating means 2 is controlled. The method is not limited, such as ON-OFF duty control of energization of the pot heating means 2.
また、浸水工程Ａ１において鍋１側面温度がでんぷんの糊化温度以下となるように鍋加熱手段２や鍋側面加熱手段３や内蓋加熱手段８の通電量を制御してもよいものである。 Moreover, you may control the energizing amount of the pan heating means 2, the pan side heating means 3, and the inner lid heating means 8 so that the side surface temperature of the pan 1 may be equal to or lower than the gelatinization temperature of starch in the water immersion step A1.
浸水工程Ａ１で鍋加熱手段２により鍋１および調理物を加熱し、米および水を適度に温度上昇させることで、米の吸水が早くなる。しかしながら表面が糊化すると以後の吸水が減少するものであり、過剰な温度上昇は吸水に適さない。制御手段１４の温度計測部１４ｂにて鍋側面温度を計測しながら、この鍋側面温度がでんぷんの糊化温度以下となるように加熱手段制御部１４ａにて鍋加熱手段２などの通電量を制御することで、鍋１および調理物の平均温度がでんぷんの糊化温度以下に制御されるので、米表面での糊化による吸水の低下が生じないので、芯まで吸水し、ふっくらとしたご飯に炊き上げることができる。 The pot 1 and the cooked food are heated by the pot heating means 2 in the water immersion step A1, and the temperature of the rice and water is increased moderately, so that the rice is absorbed quickly. However, when the surface is gelatinized, the subsequent water absorption decreases, and an excessive temperature rise is not suitable for water absorption. While the pan side temperature is measured by the temperature measuring unit 14b of the control unit 14, the energizing amount of the pan heating unit 2 and the like is controlled by the heating unit control unit 14a so that the pan side temperature is equal to or lower than the gelatinization temperature of starch. By doing so, the average temperature of the pan 1 and the cooked food is controlled below the gelatinization temperature of the starch, so there is no decrease in water absorption due to gelatinization on the rice surface. Can be cooked.
なお、鍋１側面温度がでんぷんの糊化温度以下となる範囲で、鍋加熱手段２や鍋側面加熱手段３や内蓋加熱手段８の通電量をぎりぎりまで増大させ、高温での浸水時間を確保することで、浸水工程Ａ１の時間短縮ができて、短時間でおいしく炊き上げることができる。 In addition, the energizing amount of the pot heating means 2, the pot side heating means 3 and the inner lid heating means 8 is increased to the limit as long as the side surface temperature of the pan 1 is equal to or less than the gelatinization temperature of starch, and a high water immersion time is secured. By doing so, the time of the water immersion step A1 can be shortened and can be cooked deliciously in a short time.
また、炊き上げ工程Ａ２において鍋加熱手段２の加熱に対する鍋１底および鍋１側面の温度変化量に基づき炊飯量を推定する炊き上げ炊飯量判定手段（制御手段１４に内蔵されるため図示せず）を設けてもよい。 In addition, the cooked rice amount determining means for estimating the amount of cooked rice based on the amount of temperature change of the bottom of the pot 1 and the side surface of the pot 1 with respect to the heating of the pot heating means 2 in the cooking step A2 (not shown because it is built in the control means 14). ) May be provided.
炊き上げ工程Ａ２の初期において、上述の浸水炊飯量判定手段の結果に基づいて調整された加熱量の鍋加熱手段２で鍋１を加熱する。炊飯量および鍋加熱手段２の加熱量により鍋１底および鍋１側面の温度変化量が異なるので、さらに高精度に炊飯量を判定でき、その後の沸騰維持工程や蒸らし工程Ａ３でご飯が焦げ付かない最大の加熱量を投入できるので、甘みとツヤのあるおいしいご飯に炊き上げる。 In the initial stage of the cooking step A2, the pan 1 is heated by the pan heating means 2 having a heating amount adjusted based on the result of the above-described submerged rice cooking amount determination means. Since the amount of temperature change on the bottom of the pan 1 and the side of the pan 1 differs depending on the amount of rice cooked and the amount of heating by the pan heating means 2, the amount of cooked rice can be determined with higher accuracy, and the rice is burnt in the subsequent boiling maintenance step and steaming step A3 The maximum amount of heating can be added, so it is cooked into delicious rice with sweetness and luster.
また、鍋側面温度検知手段１０は鍋１の外側表面または内側表面に非接触で温度検知するものであってよい。鍋側面温度検知手段１０を、例えば赤外線反射を利用するなど、鍋１の外側表面にも内側表面にも押し付けられない構造とすることにより、鍋１の側面に外力が加わらない。鍋が所定の位置に収納されて、鍋加熱手段や鍋側面加熱手段と鍋との距離が変動しないので、鍋に必要な加熱量が一定量だけ供給できて、ご飯の炊き上がりが安定する。 The pan side surface temperature detecting means 10 may detect the temperature in a non-contact manner on the outer surface or the inner surface of the pan 1. By making the pan side surface temperature detecting means 10 not to be pressed against the outer surface or the inner surface of the pan 1, for example, using infrared reflection, an external force is not applied to the side surface of the pan 1. Since the pan is stored in a predetermined position and the distance between the pan heating means and the pan side heating means and the pan does not fluctuate, a certain amount of heating necessary for the pan can be supplied and the cooking of rice is stabilized.
また、本実施の形態では詳細な説明を省略しているが、鍋側面温度検知手段１０は鍋１の外周面に所定の力で押し付けられるものであり、このため鍋１には中心から位置をずらすような外力が加わる。したがって、鍋側面温度検知手段１０とは１８０度反対方向に鍋１が所定の位置に収納されるような位置規制部材（図示は省略）を設けている。なお、この位置規制部材はもうひとつの鍋側面温度検知手段であってもよいし、鍋側面温度検知手段１０と他の２個の位置規制部材とで１２０度に等分配置してもよく、取り付け構成については何ら限定するものではない。 Moreover, although detailed description is abbreviate | omitted in this Embodiment, the pan side surface temperature detection means 10 is pressed on the outer peripheral surface of the pan 1 by predetermined force, For this reason, a position is set to the pan 1 from the center. An external force is applied. Therefore, a position restricting member (not shown) is provided so that the pan 1 is stored at a predetermined position in a direction opposite to the pan side surface temperature detecting means 10 by 180 degrees. In addition, this position regulating member may be another pan side surface temperature detecting means, or the pan side surface temperature detecting means 10 and the other two position regulating members may be equally arranged at 120 degrees, There is no limitation on the mounting configuration.
また、本実施の形態における炊飯器では、鍋加熱手段２、鍋側面加熱手段３および内蓋加熱手段８は、誘導加熱によるものを用いているが、それぞれ電気ヒーターやガス燃焼など熱源は何でもよく、鍋加熱手段２以外は設けなくてもよい。また、それぞれが単一のリング形状であってもよく、複数個に分割されてあってもよい。もちろん、個別に通電を制御できる複数個のコイルで構成されてもよい。 Moreover, in the rice cooker in this Embodiment, the pot heating means 2, the pan side surface heating means 3, and the inner lid heating means 8 are those by induction heating, but any heat source such as an electric heater or gas combustion may be used. It is not necessary to provide other than the pot heating means 2. Moreover, each may be a single ring shape, and may be divided | segmented into plurality. Of course, you may be comprised with the some coil which can control electricity supply separately.
また、鍋底温度検知手段９、鍋側面温度検知手段１０および内蓋温度検知手段１１は、通常運転での温度から異常時の高温度までの範囲を検知できるものであれば、どのような検知原理でもよい。 In addition, any detection principle can be used as long as the pan bottom temperature detecting means 9, the pan side surface temperature detecting means 10 and the inner lid temperature detecting means 11 can detect a range from a temperature during normal operation to a high temperature at the time of abnormality. But you can.
また、本実施の形態１における炊飯器では、圧力調整手段１２は内蓋７の蒸気孔７ａを開閉することにより鍋１内の圧力を調節したが、鍋１内の圧力を制御できるものであればどのようなものでもよい。 Moreover, in the rice cooker in this Embodiment 1, although the pressure adjustment means 12 adjusted the pressure in the pan 1 by opening and closing the steam hole 7a of the inner lid 7, if the pressure in the pan 1 can be controlled. Anything is acceptable.
また、本実施の形態における炊飯器では、最大量５カップと記載しているが、このような鍋側面温度検知手段１０については、最大量１０カップのものや、さらなる大容量の炊飯器や、最大量で３カップ、１．５カップなどの小容量の炊飯器にも適用できるものであり、その絶対容量を限定するものではない。 Moreover, in the rice cooker in this Embodiment, although it describes as the maximum amount 5 cups, about such pan side surface temperature detection means 10, the thing of the maximum amount 10 cups, the rice cooker of further large capacity, It can be applied to rice cookers with a maximum capacity of 3 cups, 1.5 cups, etc., and does not limit the absolute capacity.
（実施の形態２）
図６、図７は、本発明の実施の形態２における炊飯器を示している。実施の形態１と同一要素については同一符号を付してその説明を省略する。
(Embodiment 2)
6 and 7 show a rice cooker according to Embodiment 2 of the present invention. The same elements as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted.
本実施の形態における炊飯器は、図６に示すように、実施の形態１における圧力制御手段を備えず、球状の弁体、この弁体を移動させて蒸気孔７ａを開閉する蒸気孔開閉手段、鍋１内の圧力を検知する圧力検知手段などが設けていないもので、炊飯工程で大気圧以上に加圧される圧力炊飯方式ではない。 As shown in FIG. 6, the rice cooker in the present embodiment does not include the pressure control means in the first embodiment, and has a spherical valve body, and a steam hole opening / closing means for moving the valve body to open and close the steam hole 7a. It is not a pressure rice cooking method in which pressure detecting means for detecting the pressure in the pan 1 or the like is not provided, and is pressurized to atmospheric pressure or higher in the rice cooking process.
本実施の形態での特徴的な動作は、浸水工程Ａ１において図７に示すような鍋加熱手段２および鍋側面加熱手段３の動作にある。 The characteristic operation in the present embodiment is the operation of the pan heating means 2 and the pan side surface heating means 3 as shown in FIG.
米と水を鍋１に収納し、炊飯スイッチ１６ａを操作して炊飯工程Ａ１を開始すると、制御手段１４は鍋加熱手段２に通電し、加熱しながら米に吸水させる浸水工程Ａ１を行う。温度計測部１４ｂは鍋底温度検知手段９と鍋側面温度検知手段１０とを用いて、下部の鍋底と上部の鍋側面の温度を計測することで、鍋１内の調理物の温度や分量を判定する。加熱手段制御部１４ａは調理物の状態に応じて、下部の鍋加熱手段２と上部の鍋側面加熱手段３の通電を制御するものである。それぞれを交互に通電し、鍋１の上部と下方から加熱し、調理物の温度を浸水工程Ａ１において所定の温度に維持することができるものである。調理物の分量が多い場合には上部の鍋側面加熱手段３の通電量を増大させ、分量が少ない場合には上部の鍋側面加熱手段３の通電量を減少させ、調理物を短時間で温度上昇させ、より均一に米の糊化温度である約６０℃以下に制御するものであり、ムラなく吸水するので、浸水時間の短時間化が図ることができる。 When rice and water are accommodated in the pan 1 and the rice cooking switch 16a is operated to start the rice cooking process A1, the control means 14 conducts a water immersion process A1 that energizes the pot heating means 2 and absorbs the water while heating. The temperature measuring unit 14b uses the pan bottom temperature detecting means 9 and the pan side surface temperature detecting means 10 to measure the temperature of the lower pan bottom and the upper pan side, thereby determining the temperature and quantity of the food in the pan 1. To do. The heating means controller 14a controls the energization of the lower pan heating means 2 and the upper pan side heating means 3 in accordance with the state of the food. Each is energized alternately and heated from the upper part and the lower part of the pan 1, and the temperature of the cooked product can be maintained at a predetermined temperature in the immersion step A1. When the amount of the cooked food is large, the energizing amount of the upper pan side heating means 3 is increased, and when the amount is small, the energizing amount of the upper pan side heating means 3 is decreased, and the temperature of the cooked food is quickly increased. The temperature is increased and more uniformly controlled to about 60 ° C., which is the gelatinization temperature of rice, and water is absorbed without unevenness, so that the time for water immersion can be shortened.
なお、本実施の形態における炊飯器の浸水工程Ａ１の作用は、圧力炊飯方式であっても同様の作用が得られることはいうまでもない。 In addition, it cannot be overemphasized that the effect | action of the water immersion process A1 of the rice cooker in this Embodiment can obtain the same effect, even if it is a pressure rice cooking system.
（実施の形態３）
図８は、本発明の実施の形態３における炊飯器を示している。実施の形態１と同一要素については同一符号を付してその説明を省略する。
(Embodiment 3)
FIG. 8 shows a rice cooker according to Embodiment 3 of the present invention. The same elements as those in the first embodiment are denoted by the same reference numerals, and the description thereof is omitted.
本実施の形態における炊飯器は、図に示すように、鍋１の最大炊飯量を示す水位線よりも上方において、内蓋７の下方の空間温度を検知する鍋内温度検知手段１８を備え、制御手段１４の温度計測部１４ｂは鍋内温度検知手段１８の出力信号から鍋１内空間の温度を計測するものである。 As shown in the figure, the rice cooker in the present embodiment includes a pot internal temperature detection means 18 that detects the space temperature below the inner lid 7 above the water level line indicating the maximum amount of rice cooked in the pot 1. The temperature measuring unit 14 b of the control means 14 measures the temperature of the space in the pot 1 from the output signal of the pot temperature detecting means 18.
鍋内温度検知手段１８により鍋１内空間の温度が計測され、浸水工程Ａ１の初期においては鍋１側面の温度上昇と同様の温度上昇を示し、浸水炊飯量判定手段の判定精度を向上するものである。 The temperature in the pot 1 is measured by the temperature detecting means 18 in the pot, and in the initial stage of the flooding process A1, the temperature rise is the same as the temperature rise on the side surface of the pot 1, and the determination accuracy of the flooded rice amount determining means is improved. It is.
また、炊き上げ工程Ａ２や蒸らし工程Ａ３や保温において、蓋４が開放された場合など、鍋１内空間の急激な温度変化を検出するので、炊飯工程では炊飯量に応じて鍋加熱手段２や鍋側面加熱手段３や内蓋加熱手段８の加熱量を調整する（通常はこれらの通電量を追加する）。保温では鍋加熱手段２や鍋側面加熱手段３や内蓋加熱手段８の通電により鍋１側面や内蓋４の温度を調整する（通常は通電量を追加する）ことで、結露によるご飯の白化防止や調理物の温度低下防止により、おいしく炊き上げ、おいしく保温することができる。 Moreover, in the cooking process A2, the steaming process A3, and the heat retention, when the lid 4 is opened, a rapid temperature change in the space in the pan 1 is detected, so in the rice cooking process, the pot heating means 2 or The heating amount of the pan side surface heating means 3 and the inner lid heating means 8 is adjusted (usually, these energization amounts are added). In the heat insulation, the temperature of the side surface of the pan 1 and the inner lid 4 is adjusted by energization of the pan heating means 2, the pan side heating means 3 and the inner lid heating means 8 (normally the amount of energization is added) to whiten the rice due to condensation. By preventing it and preventing the temperature of the food from dropping, it can be cooked deliciously and kept warm.
また、炊飯器では、炊き上げ工程Ａ２の温度上昇速度を変化させることによりかたさを調節することが行われているが、本実施の形態の炊飯器で、かたさ設定手段１６ｂで炊き上がりのかたさが設定された場合に、制御手段１４にて浸水工程Ａ１や沸騰維持工程の温度と時間を変化させて米の吸水量を調節することができる。「かため」が設定された場合は浸水工程Ａ１で温度を下げて時間を短くし、「やわらかめ」が設定された場合は温度を上げて時間を長くすることにより同様の効果を奏することができる。 In the rice cooker, the hardness is adjusted by changing the temperature increase rate in the cooking step A2, but the hardness setting means 16b is used to cook the rice cooker according to the present embodiment. When set, the water absorption amount of rice can be adjusted by changing the temperature and time of the water immersion process A1 and the boiling maintenance process by the control means 14. When “Kai” is set, the temperature is lowered in the flooding step A1 to shorten the time, and when “Soft” is set, the same effect can be achieved by increasing the temperature and lengthening the time. it can.
すなわち、鍋１底および鍋１側面の温度を計測する温度計測部１４ｂを有するものであるから、浸水工程Ａ１で調理物の分量、炊飯量に関わらず調理物の温度を計測できるので、適切な温度に制御することで吸水を制御するものであり、必要なかたさで炊き上げることができるものである。 That is, since it has the temperature measurement part 14b which measures the temperature of the pan 1 bottom and the pan 1 side surface, since the temperature of a cooking item can be measured irrespective of the amount of cooking and the amount of rice cooking in the inundation process A1, it is appropriate. Water absorption is controlled by controlling the temperature, and it can be cooked as needed.
また、入力操作部１６に炊飯する米種（白米、玄米、無洗米）や新鮮度（新米、普通米、古米）などを選択する米種入力手段１６ｃを設け、記憶手段に、各米種や新鮮度に適切な温度上昇速度をそれぞれ記憶しておき、選択された米種や新鮮度に応じた温度上昇速度で浸水工程Ａ１を実行することにより、芯が残らない適切なかたさに炊き上げることができる。すなわち、鍋１底および鍋１側面の温度を計測する温度計測部１４ｂを有するものであるから、浸水工程Ａ１で調理物の分量、炊飯量に関わらず調理物の温度を計測できるので、米種や新鮮度に合わせて適切な温度に制御することで芯まで吸水するものであり、適度なかたさで炊き上げることができるものである。 In addition, the input operation unit 16 is provided with rice seed input means 16c for selecting rice varieties (white rice, brown rice, non-washed rice), freshness (new rice, ordinary rice, old rice), etc. By storing the appropriate temperature rise rate for each freshness and performing the water immersion process A1 at the temperature rise rate according to the selected rice variety and freshness, the rice is cooked to an appropriate hardness without leaving a core. Can do. That is, since it has the temperature measurement part 14b which measures the temperature of the pan 1 bottom and the pan 1 side surface, since it can measure the temperature of a cooking item irrespective of the quantity of a cooking item and the amount of rice cooking, it can be measured. It can absorb water up to the core by controlling to an appropriate temperature according to the freshness and can be cooked with an appropriate hardness.
なお、各実施の形態１〜４における糊化温度はでんぷんの種類や粒の大小、その測定方法により異なるものであるが、米は透明度法で６０℃、示差熱分析法で６９℃とされる。糊化温度以下で長時間浸水することを温水処理とも呼ばれ、この場合の管理温度は５０℃〜５５℃である。上記の実施の形態において、糊化温度以下で浸水工程Ａ１を行うにあたり、炊飯のコースによって、米の種類や新鮮度によって、米に含まれる酵素の至適温度を含めた４０℃〜６０℃で浸水させるものである。 In addition, the gelatinization temperature in each of Embodiments 1 to 4 differs depending on the type of starch, the size of the grains, and the measurement method thereof, but the rice is 60 ° C. by the transparency method and 69 ° C. by the differential thermal analysis method. . Submerging for a long time below the gelatinization temperature is also called warm water treatment, and the management temperature in this case is 50 ° C to 55 ° C. In said embodiment, in performing water immersion process A1 below gelatinization temperature, it is 40 to 60 degreeC including the optimal temperature of the enzyme contained in rice with the kind of rice and freshness by the rice cooking course. It is to be submerged.
なお、各実施の形態１〜４における調理物の温度を直接計測する調理物計測手段を１個または複数個設けて、制御手段１４の温度計測部１４ｂで測定し、さらに加熱量を実測データで補正してもよいものである。 It should be noted that one or a plurality of food measuring means for directly measuring the temperature of the food in each of the first to fourth embodiments is provided, measured by the temperature measuring unit 14b of the control means 14, and the amount of heating is further measured by actual measurement data. It may be corrected.
なお、各実施の形態１〜４においては、浸水工程Ａ１でむらの無い加熱と吸水を行うものの、炊飯量に応じて調理物の温度上昇を制御し、高温度での浸水状態が必要時間となるように調整することで、ほぼ一定時間の浸水工程Ａ１を実行し、炊飯時間を一定にできたり、炊飯量に応じて、少量であれば温度上昇が増大したりするので浸水工程Ａ１を短縮し、炊飯時間が短縮できたりなど、炊飯時間が種々に設定できるものである。 In each of the first to fourth embodiments, although uneven heating and water absorption are performed in the water immersion step A1, the temperature rise of the cooked food is controlled according to the amount of cooked rice, and the flooded state at a high temperature is necessary time. By adjusting so that the water immersion process A1 is performed for a substantially constant time, the rice cooking time can be made constant, or the temperature rise increases with a small amount depending on the amount of rice cooked, so the water immersion process A1 is shortened In addition, the cooking time can be variously set such that the cooking time can be shortened.
なお、各実施の形態１〜４における手段は、一つの炊飯器に実装することができ、それぞれの手段による効果を得ることができる。 In addition, the means in each Embodiment 1-4 can be mounted in one rice cooker, and the effect by each means can be acquired.
以上のように、本発明にかかる炊飯器は、米の芯まで適度な吸水と加熱によりおいしいご飯に炊き上げることができるので、家庭用あるいは業務用の炊飯器に適用できる。 As described above, since the rice cooker according to the present invention can be cooked into delicious rice by moderate water absorption and heating up to the core of the rice, it can be applied to domestic or commercial rice cookers.
１ 鍋
２ 鍋加熱手段
４ 蓋
７ 内蓋
８ 内蓋加熱手段
９ 鍋底温度検知手段
１０ 鍋側面温度検知手段
１１ 内蓋温度検知手段
１２ 圧力調整手段
１４ 制御手段
１４ａ 加熱手段制御部
１４ｂ 温度計測部
１５ 炊飯器本体
１６ 入力操作部
１６ｂ かたさ設定手段
１６ｃ 米種入力手段
１８ 鍋内温度検知手段
DESCRIPTION OF SYMBOLS 1 Pan 2 Pan heating means 4 Lid 7 Inner lid 8 Inner lid heating means 9 Pan bottom temperature detection means 10 Pan side surface temperature detection means 11 Inner lid temperature detection means 12 Pressure adjustment means 14 Control means 14a Heating means control part 14b Temperature measurement part 15 Rice cooker body 16 Input operation unit 16b Hardness setting means 16c Rice seed input means 18 Pot temperature detecting means
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| JP2006249066A JP2008067899A (en) | 2006-09-14 | 2006-09-14 | Rice cooker |
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Cited By (12)
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| JP2011010974A (en) * | 2009-07-06 | 2011-01-20 | Sanyo Electric Co Ltd | Electric rice cooker |
| JP2011120864A (en) * | 2009-11-10 | 2011-06-23 | Zojirushi Corp | Cooker |
| JP2012115650A (en) * | 2010-11-09 | 2012-06-21 | Mitsubishi Electric Corp | Rice cooker |
| WO2014001951A1 (en) * | 2012-06-27 | 2014-01-03 | Koninklijke Philips N.V. | Cooker |
| JP2014204931A (en) * | 2013-04-16 | 2014-10-30 | 三菱電機株式会社 | Rice cooker |
| JP2015008793A (en) * | 2013-06-27 | 2015-01-19 | 三菱電機株式会社 | Rice cooker |
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| WO2018079140A1 (en) * | 2016-10-24 | 2018-05-03 | パナソニックＩｐマネジメント株式会社 | Rice cooker |
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| JP2022524004A (en) * | 2019-03-05 | 2022-04-27 | 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 | kitchenware |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011010974A (en) * | 2009-07-06 | 2011-01-20 | Sanyo Electric Co Ltd | Electric rice cooker |
| JP2011120864A (en) * | 2009-11-10 | 2011-06-23 | Zojirushi Corp | Cooker |
| JP2012115650A (en) * | 2010-11-09 | 2012-06-21 | Mitsubishi Electric Corp | Rice cooker |
| US9801489B2 (en) | 2012-06-27 | 2017-10-31 | Koninklijke Philips N.V. | Cooker |
| WO2014001951A1 (en) * | 2012-06-27 | 2014-01-03 | Koninklijke Philips N.V. | Cooker |
| RU2643133C2 (en) * | 2012-06-27 | 2018-01-30 | Конинклейке Филипс Н.В. | Steamer |
| CN104427914A (en) * | 2012-06-27 | 2015-03-18 | 皇家飞利浦有限公司 | Cooker |
| JP2014204931A (en) * | 2013-04-16 | 2014-10-30 | 三菱電機株式会社 | Rice cooker |
| JP2015008793A (en) * | 2013-06-27 | 2015-01-19 | 三菱電機株式会社 | Rice cooker |
| WO2018079140A1 (en) * | 2016-10-24 | 2018-05-03 | パナソニックＩｐマネジメント株式会社 | Rice cooker |
| CN106724736A (en) * | 2016-11-16 | 2017-05-31 | 李国华 | Automatic watering grill pan |
| CN110139585A (en) * | 2017-01-11 | 2019-08-16 | 博姆达株式会社 | Electric cooker |
| JP2022524004A (en) * | 2019-03-05 | 2022-04-27 | 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 | kitchenware |
| JP7256288B2 (en) | 2019-03-05 | 2023-04-11 | 佛山市▲順▼▲徳▼区美的▲電▼▲熱▼▲電▼器制造有限公司 | kitchenware |
| CN114129038A (en) * | 2020-09-04 | 2022-03-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, device, equipment and storage medium |
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