JP2017209391A

JP2017209391A - rice cooker

Info

Publication number: JP2017209391A
Application number: JP2016105764A
Authority: JP
Inventors: 三上　直樹; Naoki Mikami; 直樹三上; 順子小倉; Junko Ogura
Original assignee: Hitachi Appliances Inc
Current assignee: Hitachi Appliances Inc
Priority date: 2016-05-27
Filing date: 2016-05-27
Publication date: 2017-11-30
Anticipated expiration: 2036-05-27
Also published as: JP6685178B2

Abstract

PROBLEM TO BE SOLVED: To improve rice cooking performance.SOLUTION: The rice cooker comprises: a main body 1; an inner pot 3 stored in the main body 1; an outer lid 2 which covers a top surface of the main body 1, and has an inner lid 4 for closing a top surface opening part of the inner pot 3; lid heating means 10 for the inner lid 4 for generating steam; heating means 12 for heating the inner pot 3; a pressure adjustment part 9 for controlling discharge of steam during rice cooking; temperature detection means 13 for detecting temperature of the inner pot 3; an operation part 7 for setting a boiled state of rice; and control means 6 for controlling the pressure adjustment part 9 and the heating means 12 based on a detection value of the temperature detection means 13 so that the set boiled state of rice set by the operation part 7 is achieved. The control means 6 controls discharge of steam by the pressure adjustment part 9 so as to maintain average temperature of rice which is 100°C or more, and controls generation of steam by the lid heating means 10, in a boiled rice steaming step for cooking rice for enhancing a springy feeling of rice set by the operation part 7.SELECTED DRAWING: Figure 2

Description

本発明は、炊飯器に関するものである。 The present invention relates to a rice cooker.

従来のこの種の炊飯器として、特許文献１の要約欄には、「真空層を形成した真空容器と、真空容器内に収納される内釜と、内釜を加熱する加熱コイルと、内釜の底面の温度を検出する温度センサと、温度センサの情報に基づいて加熱コイルの電力を制御する制御部と、内蓋と、外蓋とを備え、外蓋には排気口と、内釜内を所定の圧力に調圧する調圧弁と、調圧弁から放出された蒸気を排気に導く蒸気通路と、蒸気通路に調圧弁から放出された蒸気を検出する沸騰検出手段とを設け、制御部は、調圧弁により調圧を開始した後、沸騰検出手段によって蒸気を検出すると、温度センサの情報を基に加熱コイルに供給する電力を制御して内釜内のご飯の温度を１０２℃〜１０７℃に維持した状態で１６分間〜２２分間加熱する」と記載されている。 As a conventional rice cooker of this type, the summary column of Patent Document 1 includes “a vacuum container in which a vacuum layer is formed, an inner pot accommodated in the vacuum container, a heating coil for heating the inner pot, and an inner pot. A temperature sensor for detecting the temperature of the bottom surface of the heater, a controller for controlling the power of the heating coil based on the information of the temperature sensor, an inner lid, and an outer lid. The outer lid has an exhaust port, A pressure regulating valve that regulates the pressure to a predetermined pressure, a steam passage that guides the steam released from the pressure regulating valve to the exhaust, and a boiling detection means that detects the steam released from the pressure regulating valve in the steam passage. When steam is detected by the boiling detection means after starting the pressure regulation by the pressure regulating valve, the power supplied to the heating coil is controlled based on the information of the temperature sensor, and the temperature of the rice in the inner pot is set to 102 ° C to 107 ° C. It is heated for 16 to 22 minutes in a maintained state "

特開２０１２−２２３２３８号公報JP 2012-223238 A

上記した従来技術において、特許文献１に示す炊飯器では、高い温度を維持するために内釜の周囲を断熱性の高い真空容器で覆う必要があり、構造が複雑化する。 In the above-described conventional technology, in the rice cooker shown in Patent Document 1, it is necessary to cover the periphery of the inner pot with a highly heat-insulating vacuum vessel in order to maintain a high temperature, which complicates the structure.

本発明は上記の課題を解決するためになされたものであり、本体と、該本体に収納される内鍋と、前記本体の上面を覆い前記内鍋の上面開口部を塞ぐ内蓋を有した外蓋と、蒸気を発生させる前記内蓋の蓋加熱手段と、前記内鍋を加熱する加熱手段と、炊飯時の蒸気の排出を制御する圧力調整部と、前記内鍋の温度を検出する温度検出手段と、炊き上がりを設定する操作部と、該操作部にて設定された炊き上がりとなるように前記温度検出手段の検知値に基づいて前記圧力調整部と前記加熱手段を制御する制御手段と、を備え、前記制御手段は、前記操作部で設定されたもちもち感の強いご飯を炊く蒸らし工程で、ご飯の温度が平均で１００℃以上を維持できるように前記圧力調整部で蒸気の排出を制御し、前記蓋加熱手段で蒸気の発生を制御する。 The present invention has been made to solve the above problems, and has a main body, an inner pot housed in the main body, and an inner lid that covers the upper surface of the main body and closes the upper surface opening of the inner pot. An outer lid, a lid heating means for generating the inner lid for generating steam, a heating means for heating the inner pot, a pressure adjusting unit for controlling discharge of steam during cooking, and a temperature for detecting the temperature of the inner pot Detection means, an operation unit for setting the cooking finish, and a control means for controlling the pressure adjusting unit and the heating means based on the detection value of the temperature detection means so as to become the cooked food set by the operation unit And the control means is a steaming step for cooking rice with a strong feeling set in the operation unit, and the pressure adjusting unit discharges steam so that the temperature of the rice can be maintained at 100 ° C. or higher on average. Control the generation of steam with the lid heating means That.

本発明によれば、炊飯性能を向上できる。 According to the present invention, rice cooking performance can be improved.

本発明の一実施例に係る炊飯器の外蓋を閉じた状態の断面図。Sectional drawing of the state which closed the outer cover of the rice cooker which concerns on one Example of this invention. 図１の炊飯器の外蓋を開いた状態の断面図。Sectional drawing of the state which opened the outer cover of the rice cooker of FIG. 結露受け皿と内蓋を外蓋側から見た斜視図。The perspective view which looked at the condensation saucer and the inner lid from the outer lid side. 結露受け皿と内蓋の内鍋側から見た斜視図。The perspective view seen from the inner pan side of the dew condensation tray and the inner lid. 本発明の一実施例に係る炊飯器の制御系統図である。It is a control system diagram of the rice cooker which concerns on one Example of this invention. 本発の一実施例に係る炊飯器の操作部を示す図である。It is a figure which shows the operation part of the rice cooker which concerns on one Example of this invention. 本発明の一実施例に係るふつう炊飯の説明図である。It is explanatory drawing of the normal rice cooking which concerns on one Example of this invention. 本発明の一実施例に係るしゃっきり炊飯の説明図である。It is explanatory drawing of the rice cooking clearly which concerns on one Example of this invention. 本発明の一実施例に係るもちもち炊飯の説明図である。It is explanatory drawing of the rice cake rice cooking which concerns on one Example of this invention. 本発明の一実施例に係る少量炊飯の説明図である。It is explanatory drawing of the small amount rice cooking which concerns on one Example of this invention.

以下、本発明の一実施例について図面を用いて詳細に説明する。
図１は、一実施例の炊飯器の断面図であり、図２は、図１の炊飯器の外蓋２を開放した状態の断面図である。 Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a cross-sectional view of a rice cooker according to an embodiment, and FIG. 2 is a cross-sectional view of the rice cooker of FIG.

１は炊飯器の本体、２は本体１の上面開口部を上方から覆う外蓋である。外蓋２は、外蓋回転軸１ａを支点として開閉する。３は本体１に収納される内鍋、４は外蓋２の下面に装着され、内鍋３の上面開口部を覆うステンレス製の内蓋、５は内蓋４の下面に装着される結露受け皿、１２は内鍋３を誘導加熱する誘導加熱コイルの加熱手段、１３は内鍋３の底面の温度を検知する温度検出手段である。２４はインバータ回路で後述する制御手段６の出力に応じて加熱手段１２に供給する電力を制御するものである。 1 is a main body of the rice cooker, and 2 is an outer lid that covers the upper surface opening of the main body 1 from above. The outer lid 2 opens and closes with the outer lid rotating shaft 1a as a fulcrum. 3 is an inner pan housed in the main body 1, 4 is mounted on the lower surface of the outer lid 2, and a stainless steel inner lid covering the upper surface opening of the inner pan 3, 5 is a dew condensation tray mounted on the lower surface of the inner lid 4 , 12 is an induction heating coil heating means for induction heating the inner pot 3, and 13 is a temperature detection means for detecting the temperature of the bottom surface of the inner pot 3. Reference numeral 24 denotes an inverter circuit for controlling the power supplied to the heating means 12 in accordance with the output of the control means 6 described later.

７は内蓋４に設けられた内蓋蒸気通路、８は外蓋２に設けられ排気口２３に連通した外蓋蒸気通路、９は内蓋４に設けられ内蓋蒸気通路７から外蓋蒸気通路８への蒸気の放出を制御する圧力調整部、１０は外蓋２に設けられ、内蓋４および結露受け皿５を加熱する蓋加熱手段である。圧力調整部９は、後述する制御手段６の電気信号を受けてソレノイド等を動作して機械的に通路を開閉して、内鍋３内に圧力がかかるのを有効もしくは無効にするものである。また、圧力が加わることを有効にすることで通路を球で塞ぎ、球の自重で通過する内鍋３内の圧力を制限し、圧力が加わることを無効にすると通路から前記球を除き圧力を無効にするものである。なお、露回収穴５１，露受け部５２については後で詳細に説明する。 7 is an inner lid steam passage provided in the inner lid 4, 8 is an outer lid steam passage provided in the outer lid 2 and communicated with the exhaust port 23, and 9 is provided in the inner lid 4 from the inner lid steam passage 7 to the outer lid steam. A pressure adjusting unit 10 that controls the release of vapor into the passage 8 is a lid heating means that is provided on the outer lid 2 and heats the inner lid 4 and the dew receiving tray 5. The pressure adjusting section 9 receives an electric signal from the control means 6 to be described later and operates a solenoid or the like to mechanically open and close the passage so as to enable or disable the pressure applied to the inner pot 3. . Also, by enabling the pressure to be applied, the passage is blocked with a sphere, the pressure in the inner pot 3 that passes by the weight of the sphere is limited, and if the application of the pressure is disabled, the pressure is removed by removing the sphere from the passage. It is to be invalidated. The dew collection hole 51 and the dew receiving part 52 will be described in detail later.

ここで、内鍋３は本体１の上面開口部に着脱自在に収納され、内蓋４は外蓋２に着脱自在に装着され、結露受け皿５は内蓋４に着脱自在に装着されている。内鍋３は、有底筒状であり、その上端部は、本体１からの着脱操作がしやすいように、略水平に折り曲げられている。 Here, the inner pot 3 is detachably accommodated in the upper surface opening of the main body 1, the inner lid 4 is detachably attached to the outer lid 2, and the dew condensation tray 5 is detachably attached to the inner lid 4. The inner pot 3 has a bottomed cylindrical shape, and its upper end is bent substantially horizontally so that it can be easily attached and detached from the main body 1.

なお、蓋加熱手段１０や加熱手段１２は制御手段６によって制御されており、制御には温度検出手段１３から得た情報などが用いられる。 The lid heating means 10 and the heating means 12 are controlled by the control means 6, and information obtained from the temperature detection means 13 is used for the control.

次に、図３と図４を用いて、結露受け皿５の内蓋４への装着方法を説明する。 Next, a method for attaching the dew condensation tray 5 to the inner lid 4 will be described with reference to FIGS. 3 and 4.

図３は、内蓋４と結露受け皿５を、外蓋２の方向から見た斜視図である。結露受け皿５は、内蓋４のほぼ全面を覆うものであり、上面及び下面にフッ素樹脂をコーティングしたアルミ製の皿部５ａ、その外周に設けられた立ち上げ壁５ｂ、それに嵌め込まれた樹脂製の枠体５ｃ、立ち上げ壁５ｂに沿って設けられたシールパッキン５ｄで構成されている。結露受け皿５が内蓋４に装着されると、シールパッキン５ｄによってシールされたタンク１１（図１参照）が両者の間に形成される。また、結露受け皿５には、略同心円状に配置された複数の***である蒸気流通穴５ｊと、長方形状の露回収穴５１の、２種類の穴が設けられている。 FIG. 3 is a perspective view of the inner lid 4 and the dew receiving tray 5 as seen from the direction of the outer lid 2. The dew receiving tray 5 covers almost the entire surface of the inner lid 4, and is made of an aluminum tray portion 5 a having an upper surface and a lower surface coated with a fluororesin, a rising wall 5 b provided on the outer periphery thereof, and a resin product fitted therein. Frame 5c and seal packing 5d provided along the rising wall 5b. When the dew receiving tray 5 is attached to the inner lid 4, a tank 11 (see FIG. 1) sealed with a seal packing 5d is formed between them. In addition, the dew receiving tray 5 is provided with two types of holes, a steam circulation hole 5j, which is a plurality of small holes arranged substantially concentrically, and a rectangular dew collection hole 51.

図４は、内蓋４と結露受け皿５を、内鍋３の方向から見た斜視図である。結露受け皿５には、図示しないバネによって上方に付勢される上引掛け具５ｇと、下引掛け具５ｈが設けられており、結露受け皿５の下引掛け部５ｈを内蓋４の下受け具４ｄに嵌め込んだ後、上引掛け具５ｇをバネ５ｆに抗して下に押し下げて内蓋４の上受け具４ｃに嵌め込み、バネ５ｆが上に戻ることによって上引掛け具５ｇが上受け具４ｃに固定される。このようにして、結露受け皿５を内蓋４に着脱自在に装着することができる。 FIG. 4 is a perspective view of the inner lid 4 and the dew receiving tray 5 as seen from the direction of the inner pot 3. The dew receiving tray 5 is provided with an upper hanger 5g and a lower hanger 5h that are biased upward by a spring (not shown). After fitting into the tool 4d, the upper hooking tool 5g is pushed down against the spring 5f to fit into the upper receiving tool 4c of the inner lid 4, and the spring 5f returns upward so that the upper hooking tool 5g moves upward. It is fixed to the receiver 4c. In this way, the dew receiving tray 5 can be detachably attached to the inner lid 4.

本体１には、ユーザーが設定の操作や設定内容の確認をする操作部７が設けられている。 The main body 1 is provided with an operation unit 7 for a user to perform setting operations and confirm setting contents.

本体１には、マイコンを備えた制御手段６を設けてあり、これにはメモリに記憶された制御プログラムによって炊飯器としての機能が付与されており、電源が入るとマイコンが起動して各種入力信号が取り込まれ炊飯器としての働きを実行する。 The main body 1 is provided with a control means 6 provided with a microcomputer, which is given a function as a rice cooker by a control program stored in a memory, and when the power is turned on, the microcomputer starts and various inputs are made. A signal is taken in and the function as a rice cooker is performed.

図５に示すように制御手段６は、操作部７からの入力情報と、温度検出手段１３の温度情報により、インバータ回路２４を介して加熱手段１２の火力を制御し、蓋加熱手段１０の火力を制御する。制御手段６は、少量のお米でもおいしく炊飯できるように、少量の炊飯設定用に少量ボタン１６を設けている。なお、加熱手段１２はインバータ回路２４を要しないヒータであってもよい。 As shown in FIG. 5, the control means 6 controls the heating power of the heating means 12 via the inverter circuit 24 based on the input information from the operation unit 7 and the temperature information of the temperature detection means 13, and the heating power of the lid heating means 10. To control. The control means 6 is provided with a small amount button 16 for setting a small amount of rice so that a small amount of rice can be cooked deliciously. The heating means 12 may be a heater that does not require the inverter circuit 24.

図６において操作部７を説明する。
操作部７は、メニューボタン１５、少量ボタン１６（詳細は後述）の他に、炊飯を開始する炊飯ボタン１７と、設定した内容を表示する表示部２２、予約タイマーを設定する予約ボタン２１と、時計設定や予約タイマーで時間を調整する調整ボタン２０、米の種類を選択するお米ボタン１４、保温時や保温方法の切り替え時に選択する保温ボタン１９、動作を停止する切ボタン１８を備える。 The operation unit 7 will be described with reference to FIG.
The operation unit 7 includes a menu button 15, a small amount button 16 (details will be described later), a rice cooking button 17 for starting cooking, a display unit 22 for displaying set contents, a reservation button 21 for setting a reservation timer, There are provided an adjustment button 20 for adjusting time by a clock setting and a reservation timer, a rice button 14 for selecting the type of rice, a heat retention button 19 for selection at the time of heat retention or switching of the heat retention method, and a turn-off button 18 for stopping the operation.

メニューボタン１５は、ご飯の炊き上がりを、使用者のごはんの好みや用途に合わせて選べるもので、しゃっきり、ふつう、もちもちから選択して炊き分けを設定するものである。炊き分けは、前述したように「しゃっきり」、「ふつう」、「もちもち」の三種類に炊き分けが可能で、出願人の食味調査から得た結果から、「ふつう」を基準にして、お米のα化度を低くし一粒毎の弾力を強くした「しゃっきり」炊飯と、お米のα化度を高くして一粒毎を柔らかくもちもち感を強くした「もちもち」炊飯に分けられるものである。 The menu button 15 is used to select the cooked rice according to the user's preference and purpose of the rice. The menu button 15 is used to set the cooking selection by selecting from “smooth”, “normal”, and “mochi”. As mentioned above, the rice can be divided into three types: “Shikkiri”, “Normal”, and “Momochichi”. Based on the results obtained from the applicant's taste survey, The rice can be divided into “shakiri” rice that has a low degree of alpha conversion and increased elasticity for each grain, and “mochi mochi” rice that has a high degree of rice alpha and a soft and moist feeling. is there.

少量ボタン１６は、少量炊飯時の炊飯量を選択するものであり、少量ボタン１６を押すごとに少量１合、少量２合、解除と切り替わって表示部２２に少量１合、少量２合、未選択のように少量炊飯設定が切り替わる。 The small amount button 16 is used to select the amount of rice cooked at the time of small amount cooking. Each time the small amount button 16 is pressed, the small amount 1 combination, the small amount 2 combination, and the release are switched, and the display unit 22 switches to the small amount 1 combination, the small amount 2 combination, and not yet. The small rice cooking setting is switched as in the selection.

お米ボタン１４では、米の種類に応じた炊飯も可能としている。 The rice button 14 can also cook rice according to the type of rice.

本実施例の炊飯器は以上の構成を含み、以下でその動作を説明する。
はじめに、炊飯時に発生する蒸気から結露水を発生させて、結露水を加熱して水蒸気を生成する動作について簡単に説明する。 The rice cooker of a present Example contains the above structure and demonstrates the operation | movement below.
First, the operation | movement which produces | generates dew condensation water from the vapor | steam generated at the time of rice cooking, heats dew condensation water, and produces | generates water vapor | steam is demonstrated easily.

まず、使用者が内鍋３に適量の米と水を入れ、外蓋２を閉めると、内鍋３の上部を内蓋４が塞ぎ、密閉した空間となる。このとき、この空間内には内蓋４と結露受け皿５で構成されるタンク１１も含まれる状態となる。 First, when the user puts an appropriate amount of rice and water into the inner pot 3 and closes the outer lid 2, the inner lid 4 closes the upper portion of the inner pot 3 to form a sealed space. At this time, this space also includes a tank 11 including the inner lid 4 and the dew receiving tray 5.

その後、使用者が炊飯の開始となる炊飯ボタン１７を操作すると、炊飯が開始され、加熱手段１２に通電されて内鍋３が加熱される。ただし、この時、蓋加熱手段１０には通電されていない。 Then, when a user operates the rice cooking button 17 used as the start of rice cooking, rice cooking will be started and the heating means 12 will be energized and the inner pot 3 will be heated. However, at this time, the lid heating means 10 is not energized.

内鍋３の内部が６０℃を越えるころから、湯気（低温の蒸気）が発生し、内鍋３の内周面に触れてその温度差によって結露する。結露によって結露受け皿５の内鍋３との対向面は熱をもらうことになるので、結露受け皿５の温度は内鍋３内部の湯の温度に近い状態で上昇していく。 Steam (low temperature steam) is generated from the time when the inside of the inner pot 3 exceeds 60 ° C., and condensation occurs due to the temperature difference by touching the inner peripheral surface of the inner pot 3. Since the surface of the dew receiving tray 5 facing the inner pot 3 receives heat due to dew condensation, the temperature of the dew receiving tray 5 rises in a state close to the temperature of hot water inside the inner pot 3.

このとき、内蓋４は、結露受け皿５によりほぼ全面が覆われており、湯気（低温の蒸気）が触れないことと、皿部５ａの枠体５ｃが樹脂で構成されていることにより、結露受け皿５からの放射熱は受けるものの、結露受け皿５からの熱伝導が少なく、結露受け皿５よりも低い温度で推移する。 At this time, the inner lid 4 is almost entirely covered with the dew receiving tray 5 and is not exposed to steam (low temperature steam), and the frame 5c of the plate portion 5a is made of resin, so that the dew is formed. Although radiant heat from the tray 5 is received, the heat conduction from the condensation tray 5 is small and the temperature is lower than that of the condensation tray 5.

やがて、内鍋３内が沸騰すると、蒸気（１００℃）が発生して圧力が高まり、結露受け皿５の蒸気流通穴５ｊと露回収穴５１から内蓋４と結露受け皿５で構成されるタンク１１に蒸気が流入する。 Eventually, when the inside of the inner pan 3 boils, steam (100 ° C.) is generated and the pressure is increased, and the tank 11 constituted by the inner lid 4 and the dew receiving tray 5 from the steam circulation hole 5 j and the dew collection hole 51 of the dew receiving tray 5. Steam flows into.

このとき、圧力調整部９が開放されているので、この蒸気は、内蓋蒸気通路７，圧力調整部９，外蓋蒸気通路８を経て外部へと放出されるが、内蓋蒸気通路７より結露受け皿５の蒸気流通穴５ｊの開口面積が大きいので、内鍋３の内部と結露受け皿５と内蓋４の間隙の圧力はほぼ等しく、結露受け皿５と内蓋４の間のタンク１１に蒸気が充満することになる。 At this time, since the pressure adjusting unit 9 is opened, this steam is discharged to the outside through the inner lid steam passage 7, the pressure adjusting unit 9, and the outer lid steam passage 8, but from the inner lid steam passage 7. Since the opening area of the steam circulation hole 5j of the dew condensation receiving tray 5 is large, the pressure in the gap between the inner pan 3 and the dew receiving tray 5 and the inner lid 4 is substantially equal, and the steam in the tank 11 between the dew receiving tray 5 and the inner lid 4 is steamed. Will be charged.

加えて、結露受け皿５の蒸気流通穴５ｊと露回収穴５１は、内蓋蒸気通路７と対向しない位置にあるので、直行的に蒸気が内蓋蒸気通路７から出ることがなく、結露受け皿５と内蓋４のタンク１１に蒸気が充満することになる。この充満した蒸気は、結露受け皿５に比べて温度が低く、温まりにくい内蓋４の結露受け皿５の対向面に結露し、水滴化して結露受け皿５の上に溜まる。内蓋４は、温まりにくく、かつ、蓋加熱手段１０は加熱動作をしていないので、内蓋４に触れた蒸気は放熱され、内蓋４に継続的に結露して水滴化し、結露受け皿５の上に溜まる。以上で説明したようにして、炊飯時には、結露受け皿５によって形成されるタンク１１内に水が蓄えられる。 In addition, since the steam circulation hole 5j and the dew collection hole 51 of the dew condensation tray 5 are located at positions that do not face the inner lid vapor passage 7, steam does not go out of the inner lid vapor passage 7 directly, and the dew condensation tray 5 And the tank 11 of the inner lid 4 is filled with steam. The full steam is condensed on the opposite surface of the dew receiving tray 5 of the inner lid 4, which has a lower temperature than the dew receiving tray 5, and is hard to be warmed. Since the inner lid 4 is not easily warmed and the lid heating means 10 is not heated, the steam that has touched the inner lid 4 is dissipated, and the inner lid 4 is continuously condensed to form water droplets. Accumulate on top. As explained above, at the time of cooking rice, water is stored in the tank 11 formed by the dew receiving tray 5.

次に、炊飯が完了した後に行われる蒸らし時の動作について説明する。
蒸らしに移行すると、蓋加熱手段１０に通電されて内蓋４が加熱され、内蓋４の下面から滴下して結露受け皿５に溜まった水滴が加熱され蒸気となる。 Next, the operation | movement at the time of steaming performed after cooking is completed is demonstrated.
When shifting to steaming, the lid heating means 10 is energized to heat the inner lid 4, and the water droplets dripped from the lower surface of the inner lid 4 and accumulated in the dew receiving tray 5 are heated to become steam.

このとき、圧力調整部９は閉じられているので、蒸気が外蓋蒸気通路８から外部に出ることが抑制されて、蒸気圧によって結露受け皿５の蒸気流通穴５ｊと露回収穴５１から内鍋３内の全体に均一に蒸気が供給され、内鍋３の内部を蒸気で充満させることになる。これによって、内鍋３内の全体を十分に蒸らし、ご飯を美味に仕上ることができる。 At this time, since the pressure adjusting unit 9 is closed, it is possible to prevent the steam from coming out of the outer lid steam passage 8 and the inner pot from the steam circulation hole 5j and the dew recovery hole 51 of the dew receiving tray 5 by the steam pressure. Steam is uniformly supplied to the entire interior of the interior 3, and the interior of the inner pot 3 is filled with steam. Thereby, the whole inside the inner pot 3 can be sufficiently steamed, and the rice can be finished deliciously.

保温中においても、蒸らし時と同様に、内鍋３内の全体に均一に蒸気が供給され、内鍋３の内部を蒸気で加湿し、ご飯の乾燥をおさえながら保温ができる。 Even during the heat retention, the steam is uniformly supplied to the entire inner pot 3 as in the case of steaming, and the inside of the inner pot 3 is humidified with the steam, so that the heat can be kept while drying the rice.

なお、上記した炊飯から保温までの工程における加熱手段１２と蓋加熱手段１０の通電状態の制御は、内鍋３の温度を検知する温度検出手段１３と、該温度検出手段１３からの温度情報を入力する制御回路１４によって行われる。 In addition, the control of the energization state of the heating means 12 and the lid heating means 10 in the above-described steps from rice cooking to heat insulation is performed by using temperature detection means 13 for detecting the temperature of the inner pot 3 and temperature information from the temperature detection means 13. This is performed by the input control circuit 14.

次に、炊き分け時の炊飯動作について説明する。
図７から図９は、白米３合の炊飯を設定し、メニューボタン１５で炊き分けをそれぞれ設定して炊飯した時の温度と電力の時間経過を示している。図７は「ふつう」を選択した説明図、図８は「しゃっきり」を選択した説明図、図９は「もちもち」を選択した場合の説明図である。 Next, rice cooking operation at the time of cooking will be described.
FIG. 7 to FIG. 9 show the passage of time of temperature and electric power when setting rice cooking of 3 white rice and setting cooking separately with the menu button 15 respectively. FIG. 7 is an explanatory diagram in which “normal” is selected, FIG. 8 is an explanatory diagram in which “shakuri” is selected, and FIG. 9 is an explanatory diagram in the case where “mochimochi” is selected.

各動作を炊飯工程（浸し、加熱、蒸らし）に照らし合わせて、各炊き分けの違いを説明する。 Each operation is compared with the rice cooking process (dipping, heating, steaming), and the difference in each cooking is demonstrated.

浸し工程では、お米に水を多く吸収させることで、炊き上げ後のご飯のもちもち感が強くなる。お米の水の吸収は、お米を水に浸す時間が長い程、お米の水を吸収する量は増加する。また、浸し時の温度を高くすることでお米の水の吸収速度を早く出来る事は知られている。図７の「ふつう」炊飯は、一般的に多くの人の好みの炊飯であり、炊飯時間があまり長くならない程度に浸し時に加温してお米の水の吸収を促進している。 In the soaking process, the rice is made to absorb a lot of water, so that the feeling of the rice after cooking becomes stronger. Absorption of rice water increases as the time it takes to soak the rice in water increases. It is also known that the water absorption rate of rice can be increased by increasing the temperature during the soaking. The “normal” cooked rice in FIG. 7 is generally cooked by many people, and is heated at the time of soaking so that the cooking time does not become too long, thereby promoting the absorption of water in the rice.

浸し工程の次の加熱工程は、お米を炊き上げる工程である。図８の「しゃっきり」炊飯のみ他の炊飯と異なり高火力で一気に加熱して約３分で炊き上げる。高火力で加熱することで水が早く沸騰し温度検出手段１３はドライアップを検出する。そのため、お米は早く炊き上がり、お米は多くの水を吸収することはない。図７の「ふつう」炊飯と図９の「もちもち」炊飯は、はじめは弱い火力で加熱して、その後に更に強い火力で加熱する二段階の加熱を行っている。「ふつう」炊飯は、余分な水分を飛ばすように内鍋３全体の温度を上昇し、お米がふっくらと炊き上がるようにしている。「もちもち」炊飯は、内鍋３全体の温度を上げてお米の水の吸収を促進しながら、お米がふっくらと炊き上がるようにしている。 The heating process next to the soaking process is a process of cooking rice. Unlike the other rice cooking, only the “shakiri” rice cooking in FIG. 8 is heated at a high heating power and cooked in about 3 minutes. By heating with high heating power, water boils quickly and the temperature detection means 13 detects dry-up. For this reason, rice is cooked quickly, and rice does not absorb much water. The “normal” cooked rice in FIG. 7 and the “mochimochi” cooked rice in FIG. 9 perform two-stage heating in which heating is initially performed with a weak heating power and then heating with a stronger heating power. In “normal” cooking rice, the temperature of the entire inner pot 3 is increased so that excess water is blown off, so that the rice is cooked plumply. “Mochimochi” cooked rice raises the temperature of the whole inner pot 3 and promotes the absorption of water in the rice, so that the rice is cooked plumply.

加熱工程の次の蒸らし工程では、図示していないが、炊き分けに応じて蒸気の供給量を変えている。少ないのが「しゃっきり」炊飯で、蒸気によって、ご飯に水分が余分供給され加熱が進行して、ご飯の粘りが増えるのを防止している。蒸気の供給の多いのが「もちもち」炊飯で、蒸気を多く供給する事で、内鍋３の下方側のご飯まで蒸気を供給してご飯に水分を多く供給してもちもち感を強くしている。 In the steaming step next to the heating step, although not shown, the supply amount of steam is changed according to cooking. There are few “scribbling” rice cookers, which prevents the steam from being heated and heated to increase the stickiness of the rice due to steam. “Mochimochi” rice is supplied with a lot of steam. By supplying a lot of steam, the steam is supplied to the rice on the lower side of the inner pot 3 and a lot of moisture is supplied to the rice. .

蒸らし工程で蒸気を供給することで、内鍋３内の圧力を高く長く維持することで、ご飯の温度を１００℃以上に加熱することが可能となり、蒸気と加熱手段１２を用いてご飯の温度を１００℃以上に加熱し、お米のαでんぷん化（α化度）を促進し食した時の美味しさを増加している。本実施例の炊飯器では、「ふつう」炊飯時の蒸らし工程でのご飯の平均温度は約１００.９℃と高く維持することで美味しいご飯を炊き上げている。 By supplying steam in the steaming step, it becomes possible to heat the temperature of the rice to 100 ° C. or higher by maintaining the pressure in the inner pot 3 high and long, and the temperature of the rice using the steam and the heating means 12 Is heated to 100 ° C. or higher to promote α-starch conversion (degree of α-ization) of rice and increase the taste when eaten. In the rice cooker of this example, the average temperature of the rice in the steaming process during “normal” rice cooking is kept high at about 100.9 ° C. to cook delicious rice.

また、蒸らし工程で蒸気を供給することで、蒸気はご飯の表面で熱交換後に再結露を起こしご飯に水分を供給して、ご飯を１００℃以上に加熱する時の乾燥を防止する。また、ご飯の表面で結露した水分がご飯に吸収されご飯の触感が柔らかくなり、もちもち感が強くなる。 Moreover, by supplying steam in the steaming step, the steam causes dew condensation after heat exchange on the surface of the rice, supplies moisture to the rice, and prevents drying when the rice is heated to 100 ° C. or higher. In addition, moisture condensed on the surface of the rice is absorbed by the rice, and the feel of the rice becomes soft and the feeling of stickiness becomes stronger.

また、蒸気に使用される水として、炊飯時の蒸気が結露した水が使用されるため、前述した蒸らし工程での加熱時に使用される蒸気の水は、蒸気から結露水、そして蒸気と循環して使用される。 In addition, as water used for steam, water condensed from steam during cooking is used, so steam water used during heating in the above-described steaming process circulates from steam to condensed water and steam. Used.

さらに、加熱時は、本体からの蒸気の排出を極力無いように、内鍋３内の圧力が圧力調整部９で調整する圧力以下となるように蓋加熱手段１０と加熱手段１２を制御することで、炊飯器から排出される蒸気によって環境へ与える影響を最小限とし、また、蒸らし時に使用する結露水を補給できるようにしている。 Further, during heating, the lid heating means 10 and the heating means 12 are controlled so that the pressure in the inner pot 3 is equal to or lower than the pressure adjusted by the pressure adjusting unit 9 so that the steam is not discharged from the main body as much as possible. Therefore, the influence of the steam discharged from the rice cooker on the environment is minimized, and the dew condensation water used at the time of steaming can be replenished.

次に、図１０を用いて炊飯量の違いによる例について説明する。図１０は炊飯量が（ａ）２合と（ｂ）１合のそれぞれの「もちもち」炊飯時の温度と電力の時間経過を示したものである。 Next, the example by the difference in the amount of rice cooking is demonstrated using FIG. FIG. 10 shows the time course of the temperature and electric power when the rice cooking amounts are (a) 2 go and (b) 1 go.

図１０に示すように、炊飯時のお米の量に関係なく、同じ炊き上がりとなるように、加熱時のお米の温度上昇の傾きが同じになるように火力を調整している。 As shown in FIG. 10, the heating power is adjusted so that the inclination of the temperature rise of the rice during heating is the same, regardless of the amount of rice during cooking.

上記した本実施例によれば、本体と、該本体に収納される内鍋と、前記本体の上面を覆い前記内鍋の上面開口部を塞ぐ内蓋を有した外蓋と、蒸気を発生させる前記内蓋の蓋加熱手段と、前記内鍋を加熱する加熱手段と、炊飯時の蒸気の排出を制御する圧力調整部と、前記内鍋の温度を検出する温度検出手段と、炊き上がりを設定する操作部と、該操作部にて設定された炊き上がりとなるように前記温度検出手段の検知値に基づいて前記圧力調整部と前記加熱手段を制御する制御手段と、を備え、前記制御手段は、前記操作部で設定されたもちもち感を強くするご飯を炊く蒸らし工程で、ご飯の温度が平均で１００℃以上を維持できるように前記圧力調整部で蒸気の排出を制御し、前記蓋加熱手段で蒸気の発生を制御する。これにより、炊き上がりを向上することができる。 According to the above-described embodiment, the main body, the inner pot accommodated in the main body, the outer lid having the inner lid covering the upper surface of the main body and closing the upper surface opening of the inner pot, and steam are generated. The inner lid cover heating means, the heating means for heating the inner pot, the pressure adjusting unit for controlling the discharge of steam during rice cooking, the temperature detection means for detecting the temperature of the inner pot, and setting the cooking And a control means for controlling the pressure adjusting part and the heating means based on a detection value of the temperature detection means so as to be cooked by the operation part. Is a steaming process for cooking rice that has a strong feeling of stickiness set in the operation unit, and controls the discharge of steam by the pressure adjustment unit so that the temperature of the rice can be maintained at 100 ° C. or higher on average, and the lid heating The steam generation is controlled by means. Thereby, cooking can be improved.

１・・・本体
２・・・外蓋
３・・・内鍋
４・・・内蓋
６・・・制御手段
７・・・操作部
９・・・圧力調整部
１０・・・蓋加熱手段
１２・・・加熱手段
１３・・・温度検出手段
１５・・・メニューボタン
１６・・・少量ボタン DESCRIPTION OF SYMBOLS 1 ... Main body 2 ... Outer lid 3 ... Inner pan 4 ... Inner lid 6 ... Control means 7 ... Operation part 9 ... Pressure adjustment part 10 ... Cover heating means 12 ... Heating means 13 ... Temperature detection means 15 ... Menu button 16 ... Small amount button

Claims

本体と、
該本体に収納される内鍋と、
前記本体の上面を覆い前記内鍋の上面開口部を塞ぐ内蓋を有した外蓋と、
蒸気を発生させる前記内蓋の蓋加熱手段と、
前記内鍋を加熱する加熱手段と、
炊飯時の蒸気の排出を制御する圧力調整部と、
前記内鍋の温度を検出する温度検出手段と、
炊き上がりを設定する操作部と、
該操作部にて設定された炊き上がりとなるように前記温度検出手段の検知値に基づいて前記圧力調整部と前記加熱手段を制御する制御手段と、を備え、
前記制御手段は、
前記操作部で設定されたもちもち感の強いご飯を炊く蒸らし工程で、ご飯の温度が平均で１００℃以上を維持できるように前記圧力調整部で蒸気の排出を制御し、前記蓋加熱手段で蒸気の発生を制御することを特徴とする炊飯器。 The body,
An inner pot stored in the main body,
An outer lid having an inner lid that covers the upper surface of the main body and closes the upper surface opening of the inner pot;
A lid heating means of the inner lid for generating steam;
Heating means for heating the inner pot;
A pressure adjusting unit that controls the discharge of steam during cooking,
Temperature detecting means for detecting the temperature of the inner pot;
An operation unit for setting the cooking temperature;
Control means for controlling the pressure adjusting unit and the heating unit based on the detection value of the temperature detection unit so as to be cooked up set in the operation unit,
The control means includes
In the steaming process of cooking rice with a strong feeling of stickiness set in the operation unit, steam discharge is controlled by the pressure adjustment unit so that the temperature of the rice can be maintained at 100 ° C. or higher on average, and steam is generated by the lid heating means Rice cooker characterized by controlling the generation of rice.