JP2009160381A

JP2009160381A - Rice cooker

Info

Publication number: JP2009160381A
Application number: JP2008289538A
Authority: JP
Inventors: Nobuko Ichiki; 暢子市来; Saori Kako; さおり加古; 恵美 ▲高▼桑; Emi Takakuwa
Original assignee: Panasonic Corp
Current assignee: Panasonic Corp
Priority date: 2007-12-13
Filing date: 2008-11-12
Publication date: 2009-07-23
Anticipated expiration: 2028-11-12
Also published as: JP5298788B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker which can cook real scorched rice having ideal scorches at the bottom and crisp in accordance with a user's desire. <P>SOLUTION: The rice cooker having at least a scorched rice course to cook scorched rice in addition to cooking polished rice, includes: a first scorched rice cooking step in which heating is carried out with heat higher than in a normal polished rice cooking step, until a pot sensor 5 senses a predetermined first set temperature after a soaking step in the scorched rice course; and a second scorched rice cooking step in which heating is carried out by heat according to the amount of cooked rice, until the pot sensor 5 senses a second set temperature higher than the first set temperature and suitable for ideal scorching after the temperature of the pot 2 reaches the first set temperature, for cooking real scorched rice. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、おこげごはん炊飯機能を備えた炊飯器に関するものである。 The present invention relates to a rice cooker having a rice cooking function.

最近の炊飯器に設けられたおこげごはん炊飯コースでは、余熱作用が小さく、加熱効果が不十分となりがちである点を、炊き上げ終了等所定のおこげ加熱工程において、加熱停止時間を含めた間欠的なおこげ加熱制御を行わせることにより、保護枠に対する影響を所定レベル以下に抑制しながら、しかも効果的な焦げめの形成を可能としている（例えば、特許文献１参照）。
特開２００３−３２５３３１号公報 In the rice cooking courses provided in recent rice cookers, the residual heat action is small and the heating effect tends to be insufficient. In the predetermined cooking heating process such as the end of cooking, intermittent including the heating stop time In addition, by performing the burning heating control, it is possible to form an effective burn while suppressing the influence on the protective frame to a predetermined level or less (see, for example, Patent Document 1).
JP 2003-325331 A

しかしながら、従来の炊飯器による間欠的なおこげ加熱制御では、電磁誘導加熱式の場合でも、ヒータプレートを有しないために余熱作用が小さいが、それでもなお、香ばしい香りとパリッとした食感を持ち合わせた理想的なおこげごはん炊飯にとっては加熱効果が不十分である。このため、例えば上記おこげ加熱工程における設定温度を更に高くし、かつ同加熱時間を長くすることが考えられるが、このような構成を採用すると、特に加熱効率と加熱出力が高い電磁誘導加熱式炊飯器の場合には鍋の温度が高くなりすぎ、鍋を保持している保護枠に対する特別な過熱防止対策が必要となる。しかしながら、実際には特別な保護枠の採用は難しく、前記の構成を採用できないため、上記の方法によっても、必ずしも有効に理想の焦げめと乾燥状態に仕上げることができていないという課題を有していた。 However, in the intermittent cooking heating control by the conventional rice cooker, even in the case of the electromagnetic induction heating type, the residual heat action is small because it does not have a heater plate, but still has a fragrant fragrance and a crispy texture. Heating effect is not enough for ideal rice cooking. For this reason, for example, it is conceivable that the set temperature in the above-mentioned heating process is further increased and the heating time is lengthened. However, when such a configuration is adopted, the electromagnetic induction heating type rice cooking particularly high in heating efficiency and heating output. In the case of a pot, the temperature of the pan becomes too high, and special measures to prevent overheating are required for the protective frame holding the pan. However, in practice, it is difficult to adopt a special protective frame, and the above-described configuration cannot be adopted. Therefore, even with the above method, there is a problem that it is not always possible to effectively achieve an ideal charring and dry state. It was.

本発明は、このような課題を解決するためになされたもので、浸水工程後予め定める第１の設定温度を鍋センサが検知するまで通常の白米コースの炊き上げ工程より強い火力で加熱を行う第１おこげ炊き上げ工程と、鍋の温度が前記第１の設定温度に到達後第１の設定温度より高く理想的な焦げめをつけるのに適した第２の設定温度を鍋センサが検知するまで炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程の２つのおこげ専用コースを有するもので、保護枠に対する熱影響を所定レベル以下に抑えながら、粒の表面の崩れを防ぎつつ理想の焦げめの形成が可能となるものである。 This invention was made in order to solve such a subject, and it heats with a heating power stronger than the cooking process of a normal white rice course until a pan sensor detects the 1st preset temperature predetermined after a water immersion process. The pot sensor detects the first set-cooking process and the second set temperature that is higher than the first set temperature after the pot temperature reaches the first set temperature and suitable for ideal charring. It has 2 special cooking courses in the 2nd rice cooking process that heats with the heating power according to the amount of rice cooked until it is ideal while preventing the grain surface from collapsing while keeping the thermal effect on the protective frame below a predetermined level. Can be formed.

本発明の炊飯器に備えられるおこげコースは、おこげ専用の第１おこげ炊き上げ工程と第２おこげ炊き上げ工程を備えることにより、炊飯器本体に対する熱影響を所定レベル以下に抑えながら、しかも本格的な香ばしい風味を伴うおこげごはんに仕上げることができる。 The rice cooker provided in the rice cooker of the present invention is equipped with a first rice cooking process and a second rice cooking process dedicated to rice cooking, thereby suppressing the heat effect on the rice cooker body to a predetermined level or less and being authentic. It can be finished in rice with a savory flavor.

第１の発明の炊飯器は、炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記鍋を加熱する鍋加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、各炊飯コースを選択するためのコース選択手段と、前記底加熱手段を駆動制御する制御手段とを備え、少なくとも白米を炊飯する以外におこげごはんが炊けるおこげコースを有し、前記おこげコースにおいて、浸水工程後予め定める第１の設定温度を前記鍋センサが検知するまで通常の白米コースの炊き上げ工程より強い火力で加熱を行う第１おこげ炊き上げ工程と、前記鍋の温度が前記第１の設定温度に到達後前記第１の設定
温度より高く理想的な焦げめをつけるのに適した第２の設定温度を前記鍋センサが検知するまで炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程を有することを特徴としたものである。 The rice cooker of 1st invention detects the temperature of the rice cooker main body, the pan which accommodates to-be-heated material, and is accommodated in the said main body, the pan heating means which heats the said pan, and the said pan A pot sensor for controlling the bottom heating means, a course selection means for selecting each rice cooking course, and a control means for driving and controlling the bottom heating means, and at least cook rice with rice other than cooking white rice A first cooking step that has a course, and in the cooking course, heats with a stronger heating power than the cooking process of a normal white rice course until the pan sensor detects a first preset temperature that is predetermined after the water immersion step; After the temperature of the pan reaches the first set temperature, the amount of rice cooked until the pan sensor detects a second set temperature that is higher than the first set temperature and suitable for ideal charring. Add heat with Having a second Okoge cook up step for those who characterized.

第２の発明の炊飯器は、おこげコースにおいて、浸水工程後予め定める第１の設定温度を前記鍋センサが検知するまで通常の白米コースの炊き上げ工程より強い火力で加熱を行う第１おこげ炊き上げ工程と、前記鍋の温度が前記第１の設定温度に到達後前記第１の設定温度より高く理想的な焦げめをつけるのに適した第２の設定温度を前記鍋センサが検知するまで炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程を設け、前記第２おこげ炊き上げ工程は前記第１おこげ炊き上げ工程より弱く炊飯量に応じた火力で加熱を行うことを特徴としたものである。 The rice cooker according to the second aspect of the present invention is a first rice cooker that heats with a heating power stronger than the cooking process of a normal white rice course until the pan sensor detects a first preset temperature that is predetermined after the water immersion process in the rice course. A raising step, and after the pan temperature reaches the first set temperature, the pan sensor detects a second set temperature that is higher than the first set temperature and suitable for ideal charring. A second rice cooking process for heating with a heating power corresponding to the amount of rice cooked is provided, and the second rice cooking process is weaker than the first rice cooking process for heating with a heating power corresponding to the amount of rice cooking. It is a thing.

より具体的には、おこげコースは、糊化温度よりも低温の水に米を浸し予め米に吸水させておくことで、以降の工程において米の中心部まで十分に糊化させるための工程である浸水工程に続き、通常の白米コースと同等以上の火力で沸騰させた後、通常の白米コースの炊き上げ終了温度と同等の温度である予め定める第１の設定温度を鍋センサが検知するまで、通常の白米コースの炊き上げ工程より強い火力で加熱を行うおこげコース専用の第１おこげ炊き上げ工程と、鍋の温度が第１の設定温度に到達後、第１の設定温度より高く理想的な焦げめをつけるのに適した第２の設定温度を鍋センサが検知するまで、第１おこげ炊き上げ工程より弱く炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程と、を備えたものである。 More specifically, the rice cake course is a process for sufficiently gelatinizing the rice to the center of the rice in the subsequent steps by immersing the rice in water at a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance. Following a certain water immersion process, after boiling with a thermal power equivalent to or higher than the normal white rice course, until the pan sensor detects a predetermined first preset temperature that is the same as the cooking end temperature of the normal white rice course , The first rice cooking process dedicated to the cooking course that heats with a stronger heating than the cooking process of the normal white rice course, and the pan temperature reaches the first set temperature and is ideally higher than the first setting temperature A second cooked cooking step in which heating is performed with a heating power corresponding to the amount of rice cooked until the pan sensor detects a second set temperature suitable for scorching, which is weaker than the first cooked rice cooking step. It is a thing.

この構成により、保護枠に対する熱影響を所定レベル以下に抑えながら、第１おこげ炊き上げ工程で粒の表面の崩れを防ぎつつ、第２おこげ炊き上げ工程で理想の本格的な香ばしい焦げめを付けることができる。 With this configuration, while suppressing the thermal effect on the protective frame to a predetermined level or less, preventing the collapse of the surface of the grain in the first cooking process, the ideal full-fledged fragrant scorch in the second cooking process be able to.

第３の発明の炊飯器は、おこげコースにおいて、少なくとも２種類の焦げレベルを選択するための焦げレベル選択手段を有し、第２おこげ炊き上げ工程において、前記焦げレベル選択手段で選択した焦げレベルに応じて第２の設定温度を制御することを特徴としたものである。 The rice cooker of 3rd invention has a scoring level selection means for selecting at least two types of scoring levels in the cooking course, and the scoring level selected by the scoring level selection means in the second cooking process The second set temperature is controlled according to the above.

この構成により、おこげごはんの香ばしい色と香りを変化させることが可能となり、使用者の好みに応じた焦げめのおこげごはんを提供することができる。 With this configuration, it is possible to change the fragrant color and fragrance of the rice, and it is possible to provide a cooked rice according to the user's preference.

第４の発明の炊飯器は、おこげコースにおいて、第２おこげ炊き上げ工程の火力は炊飯量に応じた工程時間により制御することを特徴としたものである。 The rice cooker of 4th invention is characterized by controlling the thermal power of the 2nd rice cooking process by the process time according to the amount of rice cooking in the rice course.

この構成により、炊飯量にかかわらず、安定した焦げめのおこげごはんを提供することができる。 With this configuration, it is possible to provide a stable cooked rice regardless of the amount of cooked rice.

第５の発明の炊飯器は、第２おこげ炊き上げ工程後蒸らし工程において、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程を有することにより、焦げめが蒸れて食するときに歯にまとわりつくのを防ぐことが可能となり、本格的なぱりっとした食感のおこげごはんに仕上げることができる。 When the rice cooker of the fifth invention has at least one additional baking step suitable for keeping the dried rice in the steaming step after the second rice cooking process, It becomes possible to prevent clinging to teeth, and it can be finished into a full-bodied crunchy rice.

第６の発明の炊飯器は、第２おこげ炊き上げ工程後蒸らし工程において、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程を有し、前記追い焼き工程は第１おこげ炊き上げ工程と同等の強い火力で短時間に行うことにより、第５の発明同様、焦げめが蒸れて食するときに歯にまとわりつくのを防ぐことが可能となり、本格的なぱりっとした食感のおこげごはんに仕上げることができる。 The rice cooker of the sixth invention has at least one additional baking process suitable for keeping the dried rice in the steaming process after the second cooking process, and the additional cooking process is the first cooking process. By performing it with a strong heating power equivalent to the process in a short time, like the fifth invention, it becomes possible to prevent the burnt from clinging to the teeth when steamed and eaten, and a full-bodied crunchy rice Can be finished.

以下、一般的な炊飯器の構成と炊飯工程を説明した後、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。 Hereinafter, after explaining a structure and a rice cooking process of a general rice cooker, an embodiment of the present invention will be described with reference to the drawings.

（実施の形態１）
一般的な炊飯器は、図６に示すように、炊飯器１本体に、米および水を収納する鍋２の底部や側部に鍋加熱手段４（シーズヒータや誘導加熱コイルまたはガス等で構成）が、鍋２の底部または側部に、鍋の温度を検知する鍋センサ５が設けられ、制御手段７（図示せず）が、計時手段（図示せず）の計時時間および鍋センサ５の検知温度を入力し、鍋加熱手段４の加熱量を制御して、鍋加熱手段４により鍋２を加熱し鍋２内の米と水を炊飯するものである。 (Embodiment 1)
As shown in FIG. 6, a general rice cooker is composed of a rice cooker 1 main body, a pot heating means 4 (seeds heater, induction heating coil, gas, or the like) on the bottom or side of a pot 2 for storing rice and water. ) Is provided at the bottom or side of the pan 2, and a pan sensor 5 for detecting the temperature of the pan is provided, and the control means 7 (not shown) controls the time measured by the time measuring means (not shown) and the pan sensor 5. The detected temperature is input, the heating amount of the pot heating means 4 is controlled, the pot 2 is heated by the pot heating means 4, and rice and water in the pot 2 are cooked.

一般的な炊飯工程は、図５（ａ）に示すように、主として、浸水工程Ａ、炊き上げ工程Ｂ、沸騰維持工程Ｃ、むらし工程Ｄから成る。 As shown in FIG. 5A, a general rice cooking process mainly includes a water immersion process A, a cooking process B, a boiling maintenance process C, and an unevenness process D.

浸水工程Ａでは、計時手段の計時時間が第一の所定時間ｔ１（通常２０分前後）になるまで、鍋センサ５の検知温度Ｔａが第一の所定温度Ｔ１（通常５５℃前後）になるように制御手段７が鍋加熱手段４を制御し、鍋加熱手段４で鍋２を加熱するものである。浸水工程は、糊化温度よりも低温の水に米を浸し、予め米に吸水させておくことで、以降の工程において、米の中心部まで十分に糊化させるための工程である。また、本工程は、米に含まれるアミラーゼにより澱粉を分解しグルコースを生成させる工程でもあり、ここで、飯の甘味を生み出すのである。 In the flooding process A, the temperature Ta detected by the pan sensor 5 becomes the first predetermined temperature T1 (usually around 55 ° C.) until the time measured by the time measuring means reaches the first predetermined time t1 (usually around 20 minutes). The control means 7 controls the pot heating means 4, and the pot heating means 4 heats the pot 2. The water immersion process is a process for sufficiently gelatinizing the rice in the subsequent steps by immersing the rice in water having a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance. In addition, this step is also a step of decomposing starch by amylase contained in rice to produce glucose, and here, the sweetness of rice is produced.

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

なお、本工程では、鍋センサ５の検知温度により鍋加熱手段４を制御したが、別途、鍋の開口部を覆う蓋の温度を検知する蓋センサを設け、蓋センサの検知温度が所定温度に達するまで、鍋加熱手段４が鍋２を加熱することもできる。 In this process, the pan heating means 4 is controlled by the temperature detected by the pan sensor 5, but a lid sensor for detecting the temperature of the lid covering the opening of the pan is provided separately, and the detection temperature of the lid sensor is set to a predetermined temperature. The pan heating means 4 can also heat the pan 2 until it reaches.

引き続き、炊き上げ工程Ｂ終了後、沸騰維持工程Ｃに移行する。沸騰維持工程Ｃでは、鍋２に水が有る間は、鍋センサ５の検知温度Ｔａが、図５（ａ）に示すように、第二の所定温度Ｔ２（水の沸点（通常１００℃近傍））で沸騰状態を維持するように制御手段７が鍋加熱手段４を制御し、鍋加熱手段４が鍋２を加熱する。そして、沸騰維持工程Ｃが経過していくと、鍋２内の水が蒸発して、鍋２内に水がなくなると、鍋２の温度が上昇する。鍋センサ５の検知温度Ｔａが、第三の所定温度Ｔ３（水の沸点以上）に到達すると、鍋２内に水がなくなったと判断し工程の終了とする。この工程は、米澱粉を糊化させる工程であり、炊飯後の飯の糊化度は１００％近くに達するが、この工程終了時には糊化度は５０〜６０％程度となる。 Then, after the cooking process B is completed, the process proceeds to the boiling maintenance process C. In the boiling maintenance process C, while the pot 2 has water, the detection temperature Ta of the pot sensor 5 is the second predetermined temperature T2 (boiling point of water (usually around 100 ° C.) as shown in FIG. 5A). ), The control means 7 controls the pot heating means 4 so as to maintain the boiling state, and the pot heating means 4 heats the pot 2. And if the boiling maintenance process C passes, the water in the pan 2 will evaporate, and if there is no water in the pan 2, the temperature of the pan 2 will rise. When the detection temperature Ta of the pan sensor 5 reaches the third predetermined temperature T3 (above the boiling point of water), it is determined that there is no water in the pan 2 and the process ends. This step is a step of gelatinizing rice starch, and the degree of gelatinization of rice after cooking reaches nearly 100%, but the degree of gelatinization is about 50 to 60% at the end of this step.

次に、むらし工程Ｄに進む。むらし工程Ｄでは、図５（ａ）に示すように、計時手段の計時時間が第二の所定時間ｔ２（通常１５分前後）になるまで、鍋センサ５の検知温度Ｔａが第二の所定温度Ｔ２（通常１００℃近傍）で維持するように制御手段７が鍋加熱手段４を制御し、鍋加熱手段４が鍋２を加熱する。むらし工程は沸騰維持工程に引き続き、米澱粉の糊化させる工程であり、むらし工程の開始時には糊化度は５０〜６０％程度であったものが、むらし工程終了時、すなわち、炊飯終了時には、糊化度は１００％近くに達するのである。 Next, the process proceeds to the unevenness process D. In the unevenness process D, as shown in FIG. 5A, the detection temperature Ta of the pan sensor 5 is kept at the second predetermined time until the time measured by the time measuring means reaches a second predetermined time t2 (usually around 15 minutes). The control means 7 controls the pot heating means 4 to maintain the temperature T2 (usually around 100 ° C.), and the pot heating means 4 heats the pot 2. The unevenness process is a process of gelatinizing rice starch following the boiling maintaining process. At the beginning of the unevenness process, the gelatinization degree was about 50 to 60%, but at the end of the unevenness process, that is, rice cooking At the end, the degree of gelatinization reaches nearly 100%.

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

以上の一般的な炊飯器の説明文をもとに、これより、本実施の形態１について説明する。 Based on the above description of the general rice cooker, the first embodiment will be described.

図１は、本発明の第１の実施の形態における炊飯器の「おこげコース（１）」の特性図であり、温度検知素子である鍋センサ５の検知温度の変化及び、温度と時間の関係を示すものである。 FIG. 1 is a characteristic diagram of the “cooking course (1)” of the rice cooker in the first embodiment of the present invention, the change in the detection temperature of the pan sensor 5 which is a temperature detection element, and the relationship between temperature and time. Is shown.

図２は本実施の形態における炊飯器の断面図を示したものである。１は炊飯器本体を示し、着脱自在の鍋２を内装する。炊飯器本体１には、その上面開口部を覆う蓋３が開閉自在に設置されている。炊飯器本体１は、鍋２の外底面部に当接して鍋２を保持する保護枠１１、保護枠１１に取り付けて鍋２を加熱する鍋加熱手段４である誘導加熱コイル、鍋２の外底中央部に当接し鍋２の底の温度を検知する鍋センサ５及び各炊飯コースを選択するためのコース選択手段６と制御手段７とを有する。 FIG. 2 shows a cross-sectional view of the rice cooker in the present embodiment. Reference numeral 1 denotes a rice cooker main body, and a detachable pan 2 is internally provided. The rice cooker body 1 is provided with a lid 3 that covers the opening on the upper surface thereof so as to be freely opened and closed. The rice cooker body 1 is in contact with the outer bottom surface portion of the pan 2 to hold the pan 2, the induction heating coil that is the pan heating means 4 that is attached to the protective frame 11 and heats the pan 2, It has a pan sensor 5 that contacts the bottom center portion and detects the temperature of the bottom of the pan 2 and a course selection means 6 and a control means 7 for selecting each rice cooking course.

蓋３は、内蓋８、鍋内温度検知手段９、蒸気口１０を有する。内蓋８は、蓋３の下部に配設され着脱可能に取り付けられる。さらにその上部に鍋内の温度を検知する鍋内温度検知手段９と鍋３内の蒸気を排出する蒸気口１０を配設している。蒸気口１０は、鍋２内の不要な蒸気を排出する。内蓋８を加熱する内蓋加熱手段を更に設けても良い。 The lid 3 has an inner lid 8, a pan temperature detecting means 9, and a steam port 10. The inner lid 8 is disposed below the lid 3 and is detachably attached. Further, a pot temperature detecting means 9 for detecting the temperature in the pot and a steam port 10 for discharging the steam in the pot 3 are arranged at the upper part. The steam port 10 discharges unnecessary steam in the pan 2. An inner lid heating means for heating the inner lid 8 may be further provided.

制御手段７は、回路基板（図示しない）に搭載されたマイクロコンピュータを有する。制御手段７はソフトウエアにより、ユーザが操作パネル（図示しない）を介して入力する操作指令、鍋内温度検知手段９から入力される信号に基づき、あらかじめマイクロコンピュータに記憶された炊飯プログラムにより、鍋加熱手段４の加熱制御を行う。 The control means 7 has a microcomputer mounted on a circuit board (not shown). The control means 7 is a software based on an operation command input by a user via an operation panel (not shown) and a signal input from the in-pan temperature detecting means 9 by a rice cooking program stored in the microcomputer in advance. Heating control of the heating means 4 is performed.

以上のように構成された炊飯器において、図１のおこげコース（１）で炊飯を行う動作、作用を説明する。まず前記鍋２に米と水を収容した状態で、図２に示すように戴置する。そしてコース選択手段６によりおこげコースを選択して開始手段（図示しない）を操作して調理がスタートする。最初に待機工程を経た後、まず浸水工程が行われる。浸水工程とは、調理スタートに続き任意の待機工程時間を経た後、予め定める設定時間ｔ１（通常２０分前後）の間、鍋センサ５の検知温度Ｔａが予め定める設定温度Ｔ０（通常５５℃前後）になるように制御手段７が鍋加熱手段４を制御し、鍋加熱手段４で鍋２を加熱するものである。浸水工程は、糊化温度よりも低温の水に米を浸し、予め米に吸水させておくことで、以降の工程において、米の中心部まで十分に糊化させるための工程である。また、本工程は、米に含まれるアミラーゼにより澱粉を分解しグルコースを生成させる工程でもあり、ここで、飯の甘味を生み出すのである。 In the rice cooker comprised as mentioned above, the operation | movement and effect | action which cook rice in the rice cooking course (1) of FIG. 1 are demonstrated. First, in the state where rice and water are accommodated in the pan 2, it is placed as shown in FIG. Then, the course selection means 6 selects the cooking course and operates the start means (not shown) to start cooking. After going through the standby process for the first time, the water immersion process is first performed. The submerged process is a predetermined set temperature T0 (usually around 55 ° C.) determined by the detection temperature Ta of the pan sensor 5 for a preset set time t1 (usually around 20 minutes) after an arbitrary standby process time following the start of cooking. ), The control means 7 controls the pot heating means 4 and the pot heating means 4 heats the pot 2. The water immersion process is a process for sufficiently gelatinizing the rice in the subsequent steps by immersing the rice in water having a temperature lower than the gelatinization temperature and allowing the rice to absorb water in advance. In addition, this step is also a step of decomposing starch by amylase contained in rice to produce glucose, and here, the sweetness of rice is produced.

次に第１おこげ炊き上げ工程が行われる。第１おこげ炊き上げ工程とは、前述の浸水工程後、予め定める通常の白米コースと同等以上の火力で沸騰させた後、通常の白米コースの炊き上げ終了温度と同等の温度である予め定める第１の設定温度Ｔ１を鍋センサ５が検知するまで、通常の白米コースの炊き上げ工程より強い火力で加熱を行うおこげコース専用工程をいう。今回第１おこげ炊き上げ工程の火力は１０００Ｗから１２００Ｗの出力範囲での連続通電を設定し、Ｔ１には１３０℃を設定する。 Next, the 1st rice cooking process is performed. The first rice cooking process is a predetermined temperature that is equal to the cooking end temperature of the normal white rice course after boiling with the same or higher thermal power as that of the normal white rice course. Until the pot sensor 5 detects the set temperature T1 of 1, it refers to a process dedicated to the cooking course in which heating is performed with a stronger heating power than the cooking process of a normal white rice course. This time, the heating power of the first rice cooking process is set to continuous energization in the output range of 1000 W to 1200 W, and T1 is set to 130 ° C.

次に第２おこげ炊き上げ工程が行われる。第２おこげ炊き上げ工程とは、鍋２の温度が前述の第１の設定温度Ｔ１に到達後、第１の設定温度Ｔ１より高く理想的な焦げめをつけるのに適した第２の設定温度Ｔ２を鍋センサ５が検知するまで、第１おこげ炊き上げ工程より弱く炊飯量に応じた火力で加熱を行う工程をいう。今回第２おこげ炊き上げ工程の火
力は、工程時間を３０秒から２４０秒程度維持できるよう炊飯量に応じた火力を設定し、Ｔ２には１６０℃を設定する。 Next, a second cooking process is performed. The second cooking temperature is a second set temperature that is higher than the first set temperature T1 and suitable for burning ideal after the temperature of the pan 2 reaches the first set temperature T1. Until the pot sensor 5 detects T2, it refers to the process of heating with the thermal power corresponding to the amount of cooked rice, which is weaker than the first rice cooking process. The thermal power of the second rice cooking process this time is set according to the amount of cooked rice so that the process time can be maintained for about 30 seconds to 240 seconds, and T2 is set to 160 ° C.

以上のように本実施の形態によれば、図１のおこげコース（１）において、通常の白米コースの炊き上げ工程より強い火力で加熱を行うおこげ専用の第１おこげ炊き上げ工程と、第１おこげ炊き上げ工程より弱く炊飯量に応じた火力で第１炊き上げ工程より高い第２の設定温度Ｔ２まで加熱を行う第２炊き上げ工程とを設けることにより、保護枠１１に対する熱影響を所定レベル以下に抑えながら、第１おこげ炊き上げ工程で粒の表面の崩れを防ぎつつ、第２おこげ炊き上げ工程で理想の本格的な香ばしい焦げめを付けることができる。なお、本実施の形態では、第１おこげ炊き上げ工程の火力は１０００Ｗから１２００Ｗの出力範囲での連続通電を設定したが、粒の表面の崩れを防ぐには９００Ｗ以上を設定することが望ましい。また、Ｔ１＝１３０℃、Ｔ２＝１６０℃を設定したが、理想的な焦げめをつけるにはＴ２の設定温度は１４０℃以上であることが望ましい。但し炊飯器本体１の構成で適宜変更できることは言うまでもない。 As described above, according to the present embodiment, in the kake course (1) in FIG. 1, the first kake cooking process dedicated to koji, which performs heating with a stronger heating power than the cooking process of the normal white rice course, By providing a second cooking step that heats up to a second set temperature T2 that is weaker than the rice cooking step and heated to a second set temperature T2 that is higher than the first cooking step with a heating power corresponding to the amount of rice cooked, the thermal effect on the protective frame 11 is at a predetermined level. While suppressing the following, ideal full-fledged fragrant scorch can be applied in the second rice cooking process while preventing the surface of the grains from collapsing in the first rice cooking process. In addition, in this Embodiment, although the continuous energization in the output range of 1000W to 1200W was set for the thermal power of a 1st rice cooking process, it is desirable to set 900W or more in order to prevent the collapse of the surface of a grain. In addition, T1 = 130 ° C. and T2 = 160 ° C. are set, but it is desirable that the set temperature of T2 is 140 ° C. or higher for ideal charring. However, it cannot be overemphasized that it can change suitably with the structure of the rice cooker main body 1. FIG.

（実施の形態２）
図３は、本発明の第２の実施の形態における炊飯器の「おこげコース（２）」の特性図であり、温度検知素子である鍋センサ５の検知温度の変化及び、温度と時間の関係を示すものである。炊飯器の構成は実施の形態１で示した内容に加え、少なくとも２種類の焦げレベルを選択するための焦げレベル選択手段（図示しない）を有する。 (Embodiment 2)
FIG. 3 is a characteristic diagram of the “cooking course (2)” of the rice cooker in the second embodiment of the present invention, the change in the detected temperature of the pan sensor 5 which is a temperature detecting element, and the relationship between temperature and time. Is shown. The configuration of the rice cooker has a burn level selection means (not shown) for selecting at least two types of burn levels in addition to the contents shown in the first embodiment.

以上のように構成された炊飯器において、図３のおこげコース（２）で炊飯を行う動作、作用を説明する。なお第１おこげ炊き上げ工程までは実施の形態１と同様であり、説明を省略する。この図３のおこげコース（２）では、第２おこげ炊き上げ工程において、おこげ選択手段で選択した焦げレベルに応じて第２の設定温度Ｔ２を制御するものである。今回、第２の設定温度は、前述のＴ２＝１６０℃とは別に、Ｔ２’＝１５０℃を設定し選択できるものする。 In the rice cooker comprised as mentioned above, the operation | movement and effect | action which cook rice in the rice cooking course (2) of FIG. 3 are demonstrated. In addition, it is the same as that of Embodiment 1 until the 1st rice cooking process, and description is abbreviate | omitted. In the cooking course (2) of FIG. 3, the second set temperature T2 is controlled according to the scoring level selected by the cooking selection means in the second cooking process. This time, the second set temperature can be selected by setting T2 ′ = 150 ° C. separately from the above-described T2 = 160 ° C.

以上のように本実施の形態によれば、図３のおこげコース（２）において、おこげ選択手段で選択した焦げレベルに応じて第２の設定温度Ｔ２を制御することにより、おこげごはんの香ばしい色と香りを変化させることが可能となり、使用者の好みや用途に応じた焦げめのおこげごはんを提供することができる。なお、本実施の形態のＴ２’＝１５０℃によれば、Ｔ２＝１６０℃のおこげコース（１）よりごはんは焦げめが薄めで香ばしい香りを楽しむおこげごはんができる。 As described above, according to the present embodiment, in the cooking course (2) of FIG. 3, the second set temperature T2 is controlled according to the burning level selected by the cooking selection means, whereby the savory color of the cooking rice It is possible to change the scent and provide a cooked rice cooked according to the user's preference and usage. According to T2 ′ = 150 ° C. of the present embodiment, the rice can be cooked with a lighter fragrance and less scented than the rice course (1) of T2 = 160 ° C.

（実施の形態３）
図４は本発明の第３の実施の形態における炊飯器の「おこげコース（３）」の特性図であり、温度検知素子である鍋センサ５の検知温度の変化及び、温度と時間の関係を示すものである。炊飯器の構成は実施の形態２で示したとおりである。 (Embodiment 3)
FIG. 4 is a characteristic diagram of the “cooking course (3)” of the rice cooker in the third embodiment of the present invention, and shows the change in temperature detected by the pan sensor 5 as a temperature detection element and the relationship between temperature and time. It is shown. The structure of the rice cooker is as shown in the second embodiment.

以上のように構成された炊飯器において、図４のおこげコース（３）で炊飯を行う動作、作用を説明する。なお第２おこげ炊き上げ工程までは実施の形態１と同様であり、説明を省略する。この図４のおこげコース（３）では、第２おこげ炊き上げ工程後、蒸らし工程において、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程が行われる。追い焼き工程は第１おこげ炊き上げ工程と同等の強い火力で短時間に行われることが望ましい。今回、追い焼き工程における追い焼き回数は、炊飯量が少量の場合１回、中間量以上の場合２回設定し、追い焼き工程の設定温度は１５０℃から１６０℃を設定する。 In the rice cooker comprised as mentioned above, the operation | movement and effect | action which cook rice by the rice course (3) of FIG. 4 are demonstrated. In addition, it is the same as that of Embodiment 1 until the 2nd rice cooking process, and description is abbreviate | omitted. In the steaming course (3) of FIG. 4, at least one additional baking process suitable for maintaining the drying of the steaming is performed in the steaming process after the second cooking process. It is desirable that the follow-up baking process is performed in a short time with a strong heating power equivalent to that of the first rice cooking process. This time, the number of times of additional baking in the additional baking process is set once when the amount of cooked rice is small, and twice when the amount of cooked rice is equal to or greater than the intermediate amount, and the set temperature in the additional baking process is set at 150 ° C. to 160 ° C.

以上のように本実施の形態によれば、図４のおこげコース（３）において、蒸らし工程で、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程を行うことにより、焦
げめが蒸れて食するときに歯にまとわりつくのを防ぐことが可能となり、本格的なぱりっとした食感のおこげごはんに仕上げることができる。なお、本実施の形態では、追い焼き工程における追い焼き回数は、炊飯量が少量の場合１回、中間量以上の場合２回設定し、追い焼き工程の設定温度は１５０℃から１６０℃を設定したが、炊飯器本体１の構成で適宜変更できることは言うまでもない。 As described above, according to the present embodiment, in the steaming course (3) in FIG. 4, the steaming process is performed by performing at least one additional baking process suitable for keeping the steaming dry. It becomes possible to prevent clinging to teeth when eating with steaming, and it can be finished in a full-bodied crunchy rice. In the present embodiment, the number of times of additional baking in the additional baking process is set once when the amount of cooked rice is small, and twice when the amount of cooked rice is equal to or greater than the intermediate amount. However, it cannot be overemphasized that it can change suitably with the composition of the rice cooker body 1.

本願発明は、上記実施の形態の構成に限定されるものではなく、発明の要旨を逸脱しない範囲において適宜設計変更可能であることは勿論である。 The invention of the present application is not limited to the configuration of the above embodiment, and it is needless to say that the design can be changed as appropriate without departing from the gist of the invention.

本発明の炊飯器は、家庭用又は業務用のおこげコース付き炊飯器として有用である。 The rice cooker of the present invention is useful as a rice cooker with a burnt course for home use or business use.

本発明の実施の形態１における炊飯器の特性図The characteristic figure of the rice cooker in Embodiment 1 of this invention 本発明の実施の形態における炊飯器の断面図Sectional drawing of the rice cooker in embodiment of this invention 本発明の実施の形態２における炊飯器の特性図Characteristic diagram of rice cooker in embodiment 2 of the present invention 本発明の実施の形態３における炊飯器の特性図The characteristic figure of the rice cooker in Embodiment 3 of this invention 一般的な炊飯工程を示す図Diagram showing a general rice cooking process 一般的な炊飯器の構成を示す図The figure which shows the structure of the general rice cooker

符号の説明Explanation of symbols

１炊飯器本体
２鍋
３蓋
４鍋加熱手段
５鍋センサ
６コース選択手段
７制御手段
８内蓋
９鍋内温度検知手段
１０蒸気口 DESCRIPTION OF SYMBOLS 1 Rice cooker body 2 Pan 3 Lid 4 Pan heating means 5 Pan sensor 6 Course selection means 7 Control means 8 Inner lid 9 Pan temperature detection means 10 Steam outlet

Claims

炊飯器本体と、被加熱物を収容して前記本体の内部に収納される鍋と、前記鍋を加熱する鍋加熱手段と、前記鍋の温度を検知して前記底加熱手段を制御する鍋センサと、各炊飯コースを選択するためのコース選択手段と、前記底加熱手段を駆動制御する制御手段とを備え、少なくとも白米を炊飯する以外におこげごはんが炊けるおこげコースを有し、前記おこげコースにおいて、浸水工程後予め定める第１の設定温度を前記鍋センサが検知するまで通常の白米コースの炊き上げ工程より強い火力で加熱を行う第１おこげ炊き上げ工程と、前記鍋の温度が前記第１の設定温度に到達後前記第１の設定温度より高く理想的な焦げめをつけるのに適した第２の設定温度を前記鍋センサが検知するまで炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程を有することを特徴とする炊飯器。 A rice cooker body, a pan that contains an object to be heated and is stored in the body, a pan heating means that heats the pan, and a pan sensor that detects the temperature of the pan and controls the bottom heating means And a course selection means for selecting each rice cooking course, and a control means for driving and controlling the bottom heating means, and having at least a rice course for cooking rice other than cooking white rice, The first cooked cooking step of heating with a heating power stronger than the cooking process of the ordinary white rice course until the pan sensor detects a first preset temperature predetermined after the water immersion step, and the temperature of the pan is the first The second heating is performed with the heating power corresponding to the amount of cooked rice until the pan sensor detects a second set temperature higher than the first set temperature and suitable for ideal charring after reaching the set temperature. Fried rice Cooker, characterized in that it comprises a lower step.

おこげコースにおいて、浸水工程後予め定める第１の設定温度を前記鍋センサが検知するまで通常の白米コースの炊き上げ工程より強い火力で加熱を行う第１おこげ炊き上げ工程と、前記鍋の温度が前記第１の設定温度に到達後前記第１の設定温度より高く理想的な焦げめをつけるのに適した第２の設定温度を前記鍋センサが検知するまで炊飯量に応じた火力で加熱を行う第２おこげ炊き上げ工程を設け、前記第２おこげ炊き上げ工程は前記第１おこげ炊き上げ工程より弱く炊飯量に応じた火力で加熱を行うことを特徴とする請求項１に記載の炊飯器。 In the cooking course, the first cooking process in which heating is performed with a heating power stronger than the cooking process of the normal white rice course until the first sensor detects the first preset temperature that is predetermined after the water immersion process, and the temperature of the cooking pot is After reaching the first set temperature, heating is performed with a heating power corresponding to the amount of rice cooked until the pan sensor detects a second set temperature higher than the first set temperature and suitable for ideal charring. 2. A rice cooker according to claim 1, wherein a second rice cooking process is performed, and the second rice cooking process is weaker than the first rice cooking process and is heated with a heating power corresponding to the amount of rice cooked. .

おこげコースにおいて、少なくとも２種類の焦げレベルを選択するための焦げレベル選択手段を有し、第２おこげ炊き上げ工程において、前記焦げレベル選択手段で選択した焦げレベルに応じて第２の設定温度を制御することを特徴とする請求項１または２に記載の炊飯器。 In the cooking course, there is a scoring level selection means for selecting at least two kinds of scoring levels, and the second set temperature is set in accordance with the scoring level selected by the scoring level selection means in the second cooking process. It controls, The rice cooker of Claim 1 or 2 characterized by the above-mentioned.

おこげコースにおいて、第２おこげ炊き上げ工程の火力は炊飯量に応じた工程時間により制御することを特徴とする請求項１〜３のいずれか１項に記載の炊飯器。 The rice cooker according to any one of claims 1 to 3, wherein in the cooking course, the heating power of the second rice cooking process is controlled by a process time corresponding to the amount of rice cooking.

第２おこげ炊き上げ工程後蒸らし工程において、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程を有することを特徴とする請求項１〜４のいずれか１項に記載の炊飯器。 The rice cooker according to any one of claims 1 to 4, further comprising at least one additional baking step suitable for keeping the dried rice in the steaming step after the second rice cooking step.

第２おこげ炊き上げ工程後蒸らし工程において、おこげの乾燥を保つのに適した少なくとも１回の追い焼き工程を有し、前記追い焼き工程は第１おこげ炊き上げ工程と同等の強い火力で短時間に行うことを特徴とする請求項１〜５のいずれか１項に記載の炊飯器。 In the steaming process after the second rice cooking process, it has at least one additional baking process suitable for keeping the dried rice, and the additional baking process is performed for a short time with a strong heating power equivalent to that of the first rice cooking process. The rice cooker according to any one of claims 1 to 5, wherein the rice cooker is performed.