JP2022017661A - rice cooker - Google Patents

Abstract

To provide a rice cooker capable of cooking fluffy rice with no deterioration in taste in reservation rice cooking in the same way as in normal rice cooking in which power consumption in rice cooking is reduced and energy saving is enhanced.SOLUTION: A rice cooker of the present invention includes: heating means 4 for heating an inner pot; a lid heater 5 for heating the inner pot; a control part 9 for controlling heating output of the heating means 4 and heating output of the lid heater 5; and an operation part 10 for outputting cooking operation information to the control part 9. The inner pot includes a temperature sensor 7 for detecting a temperature of the inner pot on the bottom of the inner pot. The control part 9 controls the heating output of the heating means 4 and the heating output of the lid heater 5 on the basis of the cooking operation information output by the operation part 10 and the temperature of the inner pot detected by the temperature sensor 7.SELECTED DRAWING: Figure 2

Description

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

一般にこの種の炊飯器は、本体と、該本体内に着脱自在に収納される内釜と、該内釜の外側底部に配置された誘導加熱コイルと、前記内釜の上面開口部を覆う内蓋が取付けられた蓋とで構成されている。内釜内に洗米した米と適量の水を入れ、本体内に収納して蓋をし、操作部を操作して炊飯を開始することにより、制御部の働きによって即時炊飯動作を行う通常炊飯と、また指定時刻に炊き上がるよう時間差で炊飯動作を行う予約炊飯が行われる。 Generally, this type of rice cooker covers a main body, an inner pot detachably stored in the main body, an induction heating coil arranged at the outer bottom of the inner pot, and an inner surface opening of the inner pot. It consists of a lid to which a lid is attached. Put the washed rice and an appropriate amount of water in the inner pot, store it in the main body, cover it, operate the operation unit to start cooking rice, and the control unit works to cook rice immediately. In addition, reserved rice cooking is performed in which the rice is cooked at different times so that the rice is cooked at the specified time.

炊飯動作は、火加減の変化が不可欠である。特許文献１には、水温を４０℃～６０℃程度に保持して１５分程度米に効率よく水を吸わせる前炊き工程、１０分程度強火で沸騰するように加熱する加熱工程、沸騰後吹きこぼれないように火を引きながら炊き上げる蒸らし工程を順に行って、９８℃以上を２０分以上保つα化条件を満足させる炊飯動作が開示されている。 In the rice cooking operation, it is indispensable to change the heat. Patent Document 1 describes a pre-cooking process in which the water temperature is maintained at about 40 ° C. to 60 ° C. to allow rice to efficiently absorb water for about 15 minutes, a heating process in which the rice is heated to boil over high heat for about 10 minutes, and a spill after boiling. Disclosed is a rice-cooking operation that satisfies the pregelatinization condition of maintaining 98 ° C. or higher for 20 minutes or longer by sequentially performing a steaming step of cooking while pulling a fire so as not to prevent it.

特許文献２には、炊飯開始までに長時間、米を水に浸漬させてでん粉等が沈殿すると生じる焦げを防ぐ予約炊飯動作が開示されている。 Patent Document 2 discloses a reserved rice cooking operation that prevents charring that occurs when rice is immersed in water for a long time before the start of rice cooking and starch or the like is settled.

特開平０７－３１５３６号公報Japanese Unexamined Patent Publication No. 07-31536 特開平０２－２５２４１８号公報Japanese Patent Application Laid-Open No. 02-252418

特許文献１に記載の炊飯方法は、前炊き工程，炊飯工程，蒸らし工程の何れにおいても加熱手段と蓋ヒーターを組み合わせて内釜を加熱し、ご飯を炊き上げるものである。そのため、前炊き工程から蒸らし工程が終了するまで電力が常に消費されており消費電力量が大きい問題がある。 The rice cooking method described in Patent Document 1 heats an inner pot by combining a heating means and a lid heater in any of the pre-cooking step, the rice-cooking step, and the steaming step to cook rice. Therefore, there is a problem that electric power is constantly consumed from the pre-cooking process to the end of the steaming process, and the amount of electric power consumption is large.

特許文献２に記載の予約炊飯の方法は、長時間の浸漬によるでん粉の焦げを対処しているが、予約炊飯制御開始時点の米の温度状態また予約時間を捉えていない。低い温度でも炊き上げ動作は一律のため、十分な吸水がされずに米の仕上がりが硬くなり食味が悪化してしまう。逆に、高い温度のときには十二分に吸水をしすぎてしまい米が柔らかくなり食味が悪化する。 The method of reserved rice cooking described in Patent Document 2 deals with the charring of starch due to long-term immersion, but does not capture the temperature state or reserved time of rice at the start of reserved rice cooking control. Since the cooking operation is uniform even at a low temperature, the rice does not absorb enough water and the finish of the rice becomes hard and the taste deteriorates. On the contrary, when the temperature is high, the rice absorbs too much water and the rice becomes soft and the taste deteriorates.

本発明は、上記事情に鑑みたものであって、予約炊飯時においても通常炊飯時と同様な炊き上がりで食味が落ちることなくふっくらとしたご飯を炊き上げるとともに、消費電力量を減少させ省エネを向上させる炊飯器を提供するのを目的とする。 The present invention has been made in view of the above circumstances, and even during reserved rice cooking, the cooked rice is cooked in the same manner as in normal rice cooking, and the cooked rice is fluffy without losing its taste, and the power consumption is reduced to save energy. The purpose is to provide a rice cooker to improve.

本発明の一様態によれば、炊飯器は、内釜を加熱する加熱手段と、内蓋を加熱する蓋ヒータと、前記加熱手段の加熱出力と前記蓋ヒータの加熱出力とを制御する制御部と、炊飯動作情報を前記制御部へ出力する操作部と、を備え、前記内釜は、前記内釜の底面に前記内釜の温度を検知する温度センサを備え、前記制御部は、前記操作部が出力した炊飯動作情報と、前記温度センサが検知した前記内釜の温度と、に基づいて、前記加熱手段と前記蓋ヒータとを制御する。 According to the uniform state of the present invention, the rice cooker has a heating means for heating the inner pot, a lid heater for heating the inner lid, and a control unit for controlling the heating output of the heating means and the heating output of the lid heater. And an operation unit that outputs rice cooking operation information to the control unit, the inner pot is provided with a temperature sensor that detects the temperature of the inner pot on the bottom surface of the inner pot, and the control unit is the operation. The heating means and the lid heater are controlled based on the rice cooking operation information output by the unit and the temperature of the inner pot detected by the temperature sensor.

本発明によれば、予約炊飯時においても通常炊飯時と同様な炊き上がりで食味が落ちることなくふっくらとしたご飯を炊き上げるとともに、炊飯の消費電力量を減少させ省エネを向上させる炊飯器を提供できる。 According to the present invention, there is provided a rice cooker that cooks fluffy rice without deteriorating the taste even when the cooked rice is reserved, and reduces the power consumption of the cooked rice to improve energy saving. can.

本発明の誘導加熱式炊飯器の縦断面図である。It is a vertical sectional view of the induction heating type rice cooker of this invention. 本発明の制御回路ブロック図である。It is a control circuit block diagram of this invention. 本発明の炊飯時の通電状態を示す説明図である。It is explanatory drawing which shows the energization state at the time of cooking rice of this invention. 本発明の予約炊飯時における前炊き工程の条件フローチャートである。It is a condition flowchart of the pre-cooking process at the time of reserved rice cooking of this invention.

以下、本発明の炊飯器の蓋体装置の一実施の形態を、図を用いて説明する。以下の説明は、本発明の内容の具体例を示すものであり、本発明がこれらの説明に限定されるのものではない。本明細書に開示される技術思想の範囲内において、当業者による様々な変更および修正が可能であり、下記の実施例の構成を適宜組み合わせることも当初から予定している。また、本発明を説明するための全図において、同一の機能を有するものは、同一の符号をつけ、その繰り返しの説明は省略する場合がある。なお、本発明の各実施例では、炊飯器に相対した使用者の視線を基準として、図１等に示すように前後・上下を定義する。 Hereinafter, an embodiment of the lid device of the rice cooker of the present invention will be described with reference to the drawings. The following description shows specific examples of the contents of the present invention, and the present invention is not limited to these descriptions. Various changes and modifications can be made by those skilled in the art within the scope of the technical idea disclosed in the present specification, and it is planned from the beginning that the configurations of the following examples are appropriately combined. Further, in all the drawings for explaining the present invention, those having the same function may be designated by the same reference numerals, and the repeated description thereof may be omitted. In each embodiment of the present invention, front and back and top and bottom are defined as shown in FIG. 1 and the like with reference to the line of sight of the user facing the rice cooker.

図１は本発明の誘導加熱式炊飯器の縦断面図である。図２は本発明の制御回路ブロック図である。図３は本発明の炊飯時の通電状態を示す説明図である。図４は本発明の予約炊飯時の前炊き工程におけるフローチャートである。 FIG. 1 is a vertical sectional view of the induction heating type rice cooker of the present invention. FIG. 2 is a control circuit block diagram of the present invention. FIG. 3 is an explanatory diagram showing an energized state at the time of cooking rice of the present invention. FIG. 4 is a flowchart of the pre-cooking process at the time of reserved rice cooking of the present invention.

図１において、炊飯器の本体１の内側には上面が開口した内釜２が着脱自在に挿入されている。本体１の上面には、下面に内蓋６を有する蓋３が開閉自在に取付けられており、該蓋３で本体１の上面開口部を覆い、内蓋６で内釜２の上面開口部を塞いでいる。内釜２の外側底面部には、該内釜２を加熱するための１４００Ｗ程度の誘導加熱コイルからなる加熱手段４が設けられている。なお、この加熱手段４は抵抗ヒーターであってもよい。 In FIG. 1, an inner pot 2 having an open upper surface is detachably inserted inside the main body 1 of the rice cooker. A lid 3 having an inner lid 6 on the lower surface is openably and closably attached to the upper surface of the main body 1, the lid 3 covers the upper surface opening of the main body 1, and the inner lid 6 covers the upper surface opening of the inner pot 2. It's blocking. A heating means 4 including an induction heating coil of about 1400 W for heating the inner pot 2 is provided on the outer bottom surface portion of the inner pot 2. The heating means 4 may be a resistance heater.

また、内釜２の外側底面部の中央部には該外側底面部と当接し、内釜２の温度を検出する温度センサー７が設けられ、その温度情報を制御部９に入力して、加熱手段４の加熱を制御する。制御部９は、本体１内の温度の低い空間部に配置されている。 Further, a temperature sensor 7 is provided at the center of the outer bottom surface portion of the inner pot 2 to detect the temperature of the inner pot 2 in contact with the outer bottom surface portion, and the temperature information is input to the control unit 9 for heating. The heating of the means 4 is controlled. The control unit 9 is arranged in a space portion having a low temperature in the main body 1.

蓋３の下面に配置された内蓋６の上面には５０Ｗ程度のコードヒーター等からなる蓋ヒーター５が設けられ、また、上下面の何れかに（図では下面）内釜２内部の温度を検出する蓋センサー８が設けられている。蓋センサー８は、前記温度センサー７と同様に内釜２内部の温度を検出してその温度情報を制御部９に入力し、蓋ヒーター５の加熱を制御する。 A lid heater 5 composed of a cord heater or the like of about 50 W is provided on the upper surface of the inner lid 6 arranged on the lower surface of the lid 3, and the temperature inside the inner pot 2 is set on either the upper or lower surface (lower surface in the figure). A lid sensor 8 for detecting is provided. Similar to the temperature sensor 7, the lid sensor 8 detects the temperature inside the inner pot 2 and inputs the temperature information to the control unit 9 to control the heating of the lid heater 5.

図２において、制御部９は、マイコンによって構成されており、前記した蓋センサー８及び温度センサー７が検出した温度情報を入力し、その温度情報に基づいて蓋ヒーター５及び加熱手段４の加熱出力を制御する。炊飯の「炊」「切」「予約」等は操作部１０から制御部９に信号を送ることにより行われる。 In FIG. 2, the control unit 9 is composed of a microcomputer, inputs temperature information detected by the lid sensor 8 and the temperature sensor 7, and heat outputs of the lid heater 5 and the heating means 4 based on the temperature information. To control. “Cooking”, “off”, “reservation” and the like of cooking rice are performed by sending a signal from the operation unit 10 to the control unit 9.

図３は、本発明の炊飯工程を示すものであり、通常炊飯時の米に水を吸わせる前炊き工程時には蓋ヒーター５と加熱手段４は通電されておらず、加熱を行っていない。その時間は例えば約２０分である。 FIG. 3 shows the rice cooking process of the present invention, in which the lid heater 5 and the heating means 4 are not energized and are not heated during the pre-cooking process of sucking water into rice during normal rice cooking. The time is, for example, about 20 minutes.

次に、炊飯工程では、加熱手段４に通電して内釜２を１００℃に加熱し、米と水を沸騰させる時間であり、この時間は例えば約１０分である。沸騰後、内釜２内の水がなくなって急激に温度が上がると、その温度を温度センサー７が検出して制御部９に信号を送り、加熱手段４での加熱を停止し、蒸らし工程に移行する。 Next, in the rice cooking step, it is a time to energize the heating means 4 to heat the inner pot 2 to 100 ° C. to boil rice and water, and this time is, for example, about 10 minutes. After boiling, when the water in the inner pot 2 runs out and the temperature rises sharply, the temperature sensor 7 detects the temperature and sends a signal to the control unit 9, stops the heating by the heating means 4, and starts the steaming process. Transition.

蒸らし工程に移行すると、加熱手段４での加熱は停止したままである。また、蓋ヒーター５は、前半加熱を停止しており、その後、内蓋６を加熱する。これらは、蓋センサー８で検出した温度情報を制御部９に入力し、該制御部９によって蓋ヒーター５及び加熱手段４を制御することにより行われる。蒸らし工程の時間は２０分程度であり、蓋ヒーター５は、加熱を停止している時間よりも加熱している時間を長くする。 After shifting to the steaming step, the heating by the heating means 4 remains stopped. Further, the lid heater 5 has stopped heating in the first half, and then heats the inner lid 6. These are performed by inputting the temperature information detected by the lid sensor 8 to the control unit 9 and controlling the lid heater 5 and the heating means 4 by the control unit 9. The time of the steaming step is about 20 minutes, and the lid heater 5 makes the heating time longer than the heating time.

次に予約炊飯動作を図４を用いて説明する。図４は、予約炊飯が始まり前炊き工程に入る場合に生じる条件分岐をフローチャートで図示している。このフローチャートは、制御部９で処理される。 Next, the reserved rice cooking operation will be described with reference to FIG. FIG. 4 is a flowchart showing a conditional branch that occurs when the reserved rice cooking starts and the pre-cooking process is started. This flowchart is processed by the control unit 9.

予約炊飯に際して、炊飯器の使用者は、内釜２内に米と適量の水を入れ、本体１内に収納して蓋３を閉じる。次に、本体１の前面側上部に配置した操作部１０の「予約」スイッチを操作して予約時間を設定し、「炊」ボタンを押す。すると、炊飯動作情報としての予約時間と、「炊」スイッチの信号が制御部９に入力され、予約炊飯が始まる。通常、米は水温が高いほうが早く水を吸う性質がある。また水の温度によらず、２時間以上浸していれば、米は十分に吸水するとされている。一般に米を研いでから水に浸しておくのは、炊飯前に米に十分に３０％（米重量中の水分重量の比）程度まで水を吸わせるためである。 At the time of reserved rice cooking, the user of the rice cooker puts rice and an appropriate amount of water in the inner pot 2, stores the rice in the main body 1, and closes the lid 3. Next, the "reservation" switch of the operation unit 10 arranged at the upper part on the front side of the main body 1 is operated to set the reservation time, and the "cooking" button is pressed. Then, the reserved time as the rice cooking operation information and the signal of the "cooking" switch are input to the control unit 9, and the reserved rice cooking starts. Normally, rice has the property of absorbing water faster when the water temperature is higher. It is said that rice absorbs enough water if it is soaked for 2 hours or more regardless of the temperature of the water. Generally, the reason why rice is sharpened and then soaked in water is to allow the rice to absorb water up to about 30% (ratio of water weight to rice weight) before cooking rice.

予約炊飯が始まると、前炊き工程が始まる。このとき、制御部９は、温度センサー７で検知された内釜の温度と、予約時間を参照して、図４のフローチャートを処理し、前記前炊き工程時の動作を制御する。制御部９は、予約時間が２時間を超えない第１の予約時間と、２時間以上の第２の予約時間との２通りの予約時間から前炊き工程時の加熱手段４と蓋ヒーター５を制御するほか、温度センサー７が検知した内釜の温度を第１の温度・第２の温度・第３の温度の３通りの温度情報に基づいて、前炊き工程時の加熱手段４と蓋ヒーター５を制御する。 When the reserved rice cooking starts, the pre-cooking process starts. At this time, the control unit 9 processes the flowchart of FIG. 4 with reference to the temperature of the inner pot detected by the temperature sensor 7 and the reserved time, and controls the operation during the pre-cooking process. The control unit 9 sets the heating means 4 and the lid heater 5 in the pre-cooking process from the two reserved times of the first reserved time not exceeding 2 hours and the second reserved time of 2 hours or more. In addition to controlling, the temperature of the inner pot detected by the temperature sensor 7 is controlled by the heating means 4 and the lid heater during the pre-cooking process based on the three temperature information of the first temperature, the second temperature, and the third temperature. 5 is controlled.

図４において、その一様態を説明する。図４では、水温２０度程度の常温の水で米を浸した場合の内釜の温度を第１の温度、２０度以上の水で浸した場合を第２の温度、２０度未満の水で浸した場合を第３の温度とする一方、第１の予約時間を１時間、第２の予約時間を２時間とした一様態を例示している。 In FIG. 4, the uniform state will be described. In FIG. 4, the temperature of the inner pot when the rice is soaked in water at room temperature of about 20 degrees is the first temperature, and the temperature of the inner pot when soaked in water of 20 degrees or more is the second temperature, and the water is less than 20 degrees. The case of immersion is set as the third temperature, while the uniform state in which the first reservation time is 1 hour and the second reservation time is 2 hours is illustrated.

この一様態によれば、水の温度が２０度程度の常温である場合（Ｓ４０１がＹｅｓの場合）、前炊き工程時の動作は通常炊飯とほぼ同様になる。予約時間が第２の予約時間以上であれば吸水が十二分に行われているため前記前炊き工程時に、米を水に浸す工程（以降、浸し）は行わない。また予約時間が第２の予約時間より短く第１の予約時間以上においても（Ｓ４０３がＹｅｓの場合）同様である。予約時間が１時間未満（Ｓ４０３がＮｏの場合）の場合には前炊き工程時に浸しを行い、その時間は従来の加熱を行う動作よりも長い２０分とする。 According to this uniform state, when the temperature of water is a normal temperature of about 20 degrees (when S401 is Yes), the operation in the pre-cooking step is almost the same as that of normal rice cooking. If the reserved time is equal to or longer than the second reserved time, water absorption is sufficiently performed, so that the step of immersing the rice in water (hereinafter referred to as soaking) is not performed during the pre-cooking step. Further, the same applies even when the reservation time is shorter than the second reservation time and is equal to or longer than the first reservation time (when S403 is Yes). If the reserved time is less than 1 hour (when S403 is No), soaking is performed during the pre-cooking process, and the time is 20 minutes, which is longer than the conventional heating operation.

次に水温が２０度以上（Ｓ４０１がＮｏでＳ４０４がＹｅｓ）のとき、前述したように米は水温が高いほど早く吸水するため、予約時間が２時間以上（Ｓ４０５がＹｅｓ）の場合には、前炊き工程で浸しをしない。また予約時間が２時間未満１時間以上の場合にも同様である。予約時間が１時間未満（Ｓ４０６がＮｏ）の場合には前炊き工程時に浸しを行う。その際、水温が高いため浸し時間は通常２０分から１５分に短縮し、米が過剰に水を吸わないようにする。 Next, when the water temperature is 20 degrees or more (S401 is No and S404 is Yes), as described above, the higher the water temperature, the faster the rice absorbs water. Therefore, when the reservation time is 2 hours or more (S405 is Yes), Do not soak in the pre-cooking process. The same applies when the reservation time is less than 2 hours and 1 hour or more. If the reserved time is less than 1 hour (S406 is No), soaking is performed during the pre-cooking process. At that time, since the water temperature is high, the soaking time is usually shortened from 20 minutes to 15 minutes so that the rice does not absorb excessive water.

そして水温が２０度未満（Ｓ４０４がＮｏ）の場合、米の吸水する速さは遅くなるため上記条件よりも十分な浸しが必要となる。予約時間が２時間以上（Ｓ４０７がＹｅｓ）であれば、他の条件同様に十二分な浸しにより米が吸水しているため前炊き工程時の浸しは行わない。また２時間未満１時間以上（Ｓ４０７がＮｏでＳ４０８がＹｅｓ）の場合でも同様である。そして１時間未満（Ｓ４０８がＮｏ）の場合に、総炊飯時間は、通常炊飯時の炊飯時間と大差なくなるため、浸しの時間自体は多くとれない。その上温度が低い分、他の条件同様の浸しを行うと十分な給水がなされないため、蓋ヒーター５及び加熱手段４により内釜を加熱し水温を上げ吸水の早さを補う。予約時間内で前炊き工程の浸しに２０分時間を割けるとき（Ｓ４０９がＹｅｓのとき）は水温を２０度にあげる。逆に浸しに割ける時間が２０分未満（Ｓ４０９がＮｏ）の場合には、水温を３０度にあげ米に十分な給水ができるようにする。 When the water temperature is less than 20 degrees (S404 is No), the speed of water absorption of the rice becomes slow, so that the rice needs to be soaked more sufficiently than the above conditions. If the reserved time is 2 hours or more (S407 is Yes), the rice is absorbed by sufficient soaking as in other conditions, so that the soaking during the pre-cooking process is not performed. The same applies to the case of less than 2 hours and 1 hour or more (S407 is No and S408 is Yes). If it is less than 1 hour (S408 is No), the total rice cooking time is not much different from the rice cooking time at the time of normal rice cooking, so that the soaking time itself cannot be increased. In addition, since the temperature is low, sufficient water supply is not provided if the water is soaked under the same conditions as other conditions. Therefore, the inner pot is heated by the lid heater 5 and the heating means 4 to raise the water temperature and supplement the speed of water absorption. When 20 minutes can be spent for soaking in the pre-cooking process within the reserved time (when S409 is Yes), raise the water temperature to 20 degrees. On the contrary, when the time available for soaking is less than 20 minutes (S409 is No), the water temperature is raised to 30 degrees so that the rice can be sufficiently supplied with water.

次に、前炊き工程が終了すると、加熱工程に入る。この加熱工程では、加熱手段４に通電して加熱を行う。このとき、蓋ヒーター５の加熱は行わない。 Next, when the pre-cooking process is completed, the heating process is started. In this heating step, the heating means 4 is energized for heating. At this time, the lid heater 5 is not heated.

加熱手段４に通電すると、高周波磁界が発生し、この磁界が内釜２を通ると、内釜２内に渦電流が発生し、内釜２が有する電気抵抗によってジュール熱に変換し、発熱する。そして、この発熱によって、内釜２が１００℃に加熱され、中の水が沸騰する。やがて、米が水を吸って水がなくなり、内釜２の温度が１１０℃まで急上昇すると、内釜２の外側底面に当接している温度センサー７がその温度を検出して制御部９に信号を送り、その結果、加熱手段４への通電が停止し、加熱が終了する。この加熱工程は約１０分である。 When the heating means 4 is energized, a high-frequency magnetic field is generated, and when this magnetic field passes through the inner pot 2, an eddy current is generated in the inner pot 2, which is converted into Joule heat by the electric resistance of the inner pot 2 and generates heat. .. Then, this heat generation heats the inner pot 2 to 100 ° C., and the water inside is boiled. Eventually, the rice absorbs water and runs out of water, and when the temperature of the inner pot 2 suddenly rises to 110 ° C, the temperature sensor 7 in contact with the outer bottom surface of the inner pot 2 detects the temperature and signals the control unit 9. As a result, the energization to the heating means 4 is stopped, and the heating is completed. This heating step is about 10 minutes.

この加熱工程が終了すると、蒸らし工程に移行する。蒸らし工程では加熱手段４の加熱を行わない。さらに蓋ヒーター５には、蒸らし工程の前半は通電せず、加熱を行わない。これは内釜２の温度が１００℃を維持しているためである。 When this heating step is completed, the process proceeds to the steaming step. In the steaming step, the heating means 4 is not heated. Further, the lid heater 5 is not energized in the first half of the steaming process and is not heated. This is because the temperature of the inner pot 2 is maintained at 100 ° C.

蒸らし工程の後半は、蓋ヒーター５に通電して内釜２内を上方から加熱する。蒸らし工程の後半のみ蓋ヒーター５で加熱を行い、蓋センサー８が１１０℃を検出するまで上げることにより、蓋ヒーター５の加熱で内蓋６が加熱され、蒸らし中に内蓋６についた露を飛ばすことができる。この蓋ヒーター５の加熱は蓋センサー８から制御部９に送られる信号によって一定温度に保たれるように制御される。 In the latter half of the steaming process, the lid heater 5 is energized to heat the inside of the inner pot 2 from above. By heating with the lid heater 5 only in the latter half of the steaming process and raising the temperature until the lid sensor 8 detects 110 ° C., the inner lid 6 is heated by the heating of the lid heater 5, and the dew on the inner lid 6 is removed during steaming. You can skip it. The heating of the lid heater 5 is controlled so as to be maintained at a constant temperature by a signal sent from the lid sensor 8 to the control unit 9.

蒸らし工程の時間は２０分程度であり、蓋ヒーター５は、加熱を停止している時間よりも加熱している時間を長くする。これによって、ふっくらとしたつやのある美味しいご飯を炊き上げることができる。 The time of the steaming step is about 20 minutes, and the lid heater 5 makes the heating time longer than the heating time. This makes it possible to cook delicious, plump and glossy rice.

以上のように、本発明の一様態によれば、制御部は、予約炊飯時に、炊飯器の使用者が設定した予約時間と、前炊き工程開始時の釜温度を参照することにより、前炊き工程で内蓋６を加熱する蓋ヒーター５と内釜２の底部を加熱する加熱手段４の加熱が必要かを制御する。これにより、前炊き工程時に浸しを行わない場合と加熱を行わない場合を設け、常に加熱を行っていた従来の炊飯に比べて消費電力量を減少させることができる。 As described above, according to the uniform state of the present invention, the control unit refers to the reserved time set by the user of the rice cooker and the pot temperature at the start of the pre-cooking process at the time of reserved rice cooking, thereby pre-cooking. In the process, it is controlled whether the lid heater 5 for heating the inner lid 6 and the heating means 4 for heating the bottom of the inner pot 2 need to be heated. As a result, it is possible to reduce the power consumption as compared with the conventional cooked rice which is constantly heated by providing a case where the rice is not soaked and a case where the cooked rice is not heated during the pre-cooking process.

また、釜温度により、前炊き工程中の浸しを行うか否か、また、蓋ヒータ－５と加熱手段４で加熱を行うか否かを条件分岐化を行うことで、米が過剰に吸水したり給水、十分に吸水されないのを防ぐことができる。これにより、通常炊飯同様にふっくらとしたつやのある美味しいご飯を炊き上げることができる。 In addition, depending on the temperature of the kettle, the rice absorbs excessive water by performing conditional branching depending on whether or not the rice is soaked during the pre-cooking process and whether or not the rice is heated by the lid heater-5 and the heating means 4. It is possible to prevent water supply and insufficient water absorption. As a result, it is possible to cook delicious cooked rice that is plump and glossy, just like regular cooked rice.

１ 本体
２ 内釜
３ 蓋
４ 加熱手段
５ 蓋センサー
６ 内蓋
７ 温度センサー
８ 蓋センサー
９ 制御部
１０ 操作部 1 Main body 2 Inner pot 3 Lid 4 Heating means 5 Lid sensor 6 Inner lid 7 Temperature sensor 8 Lid sensor 9 Control unit 10 Operation unit

Claims (3)

内釜を加熱する加熱手段と、
内蓋を加熱する蓋ヒータと、
前記加熱手段の加熱出力と前記蓋ヒータの加熱出力とを制御する制御部と、
炊飯動作情報を前記制御部へ出力する操作部と、を備え、
前記内釜は、前記内釜の底面に前記内釜の温度を検知する温度センサを備え、
前記制御部は、前記操作部が出力した炊飯動作情報と、前記温度センサが検知した前記内釜の温度と、に基づいて、前記加熱手段の加熱出力と前記蓋ヒータの加熱出力とを制御する、炊飯器。 A heating means for heating the inner pot and
A lid heater that heats the inner lid and
A control unit that controls the heating output of the heating means and the heating output of the lid heater,
It is equipped with an operation unit that outputs rice cooking operation information to the control unit.
The inner pot is provided with a temperature sensor on the bottom surface of the inner pot to detect the temperature of the inner pot.
The control unit controls the heating output of the heating means and the heating output of the lid heater based on the rice cooking operation information output by the operation unit and the temperature of the inner pot detected by the temperature sensor. ,rice cooker. 請求項１に記載の炊飯器において、
前記炊飯動作情報は、前記炊飯器の使用者が前記操作部に入力する予約時間であり、
前記制御部は、前炊き工程で前記温度センサが検知した前記内釜の温度が第１の温度より低い第２の温度で、前記予約時間が第２の時間より短い第１の時間未満に設定された場合に、前記内釜を加熱するように前記加熱手段の加熱出力と前記蓋ヒータの加熱出力とを制御する、炊飯器。 In the rice cooker according to claim 1,
The rice cooking operation information is a reserved time input to the operation unit by the user of the rice cooker.
The control unit sets the reserved time to be less than the first time, which is shorter than the second time, at the second temperature where the temperature of the inner pot detected by the temperature sensor in the pre-cooking step is lower than the first temperature. A rice cooker that controls the heating output of the heating means and the heating output of the lid heater so as to heat the inner pot. 請求項１に記載の炊飯器において、
前記制御部は、前記温度センサが検知した前記内釜の温度が第１の温度より高い第３の温度で、前記予約時間が第２の時間より短い第１の時間未満に設定された場合に、前炊き工程における浸しの時間を通常炊飯時より短縮するように、前記加熱手段の加熱出力と前記蓋ヒータとの加熱出力を制御する、炊飯器。 In the rice cooker according to claim 1,
When the temperature of the inner pot detected by the temperature sensor is set to a third temperature higher than the first temperature and the reserved time is set to less than the first time shorter than the second time. A rice cooker that controls the heating output of the heating means and the heating output of the lid heater so that the soaking time in the pre-cooking step is shorter than that during normal rice cooking.

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