JP2956533B2 - Rice cooker - Google Patents
Rice cookerInfo
- Publication number
- JP2956533B2 JP2956533B2 JP13344995A JP13344995A JP2956533B2 JP 2956533 B2 JP2956533 B2 JP 2956533B2 JP 13344995 A JP13344995 A JP 13344995A JP 13344995 A JP13344995 A JP 13344995A JP 2956533 B2 JP2956533 B2 JP 2956533B2
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- Prior art keywords
- temperature
- rice
- heating
- temperature level
- time
- Prior art date
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、主に家庭で使用される
米飯保温器の保温制御に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to heat control of a rice cooker used mainly at home.
【０００２】[0002]
【従来の技術】近年、炊飯されたばかりのご飯だけでは
なく、保温したご飯もおいしく食べることができるよう
に、粘弾性、色、臭いの変化を抑えた保温性能の向上が
求められるようになってきている。現在の電子ジャ−炊
飯器は、ＪＩＳ Ｃ９２１２（１９７６）に規定された
７１±６℃の温度にて保温温度の設定を行っている。こ
れより保温性能を向上させるには、約６０℃で保温すれ
ばよいことが一般的に知られているが、ご飯が腐敗しや
すくなるため、腐敗を防止する手段が考案されてきてい
る。2. Description of the Related Art In recent years, it has been required to improve the heat insulation performance by suppressing changes in viscoelasticity, color, and odor so that not only freshly cooked rice but also heated rice can be eaten deliciously. ing. In the current electronic jar rice cooker, the heat retention temperature is set at a temperature of 71 ± 6 ° C. specified in JIS C9212 (1976). It is generally known that in order to improve the heat retaining performance, it is sufficient to keep the temperature at about 60 ° C. However, since rice is easily spoiled, means for preventing spoilage have been devised.
【０００３】従来、この種の腐敗を防止する保温制御は
特公昭６３−４０４１１に示すような構成をしている。
以下、その構成について図８を参照にしながら説明す
る。Conventionally, the heat retention control for preventing this kind of putrefaction has a structure as shown in JP-B-63-40411.
Hereinafter, the configuration will be described with reference to FIG.
【０００４】図８に示すように腐敗細菌（Bacillus sta
erothermophillusに属する細菌）の生育のための温度レ
ベル７１（６０℃〜７５℃）で育成温度保持時間７３だ
け保温し、腐敗細菌栄養細胞の死滅のための温度レベル
７２で死滅温度保持時間７４だけ高温域で保温すること
により腐敗を防止するという制御を行うものである。As shown in FIG. 8, spoilage bacteria (Bacillus sta
erothermophillus) at a temperature level 71 (60 ° C. to 75 ° C.) for the growth temperature holding time 73, and at a temperature level 72 for the killing of spoilage bacterial vegetative cells at a death temperature holding time 74 high. It controls to prevent rot by keeping the temperature in the area.
【０００５】上記構成において、保温制御を行なうと、
育成温度保持時間７３では腐敗細菌が二***をくり返し
て約４００分を越えると人が腐敗臭を感知するようにな
るので、死滅のための温度レベル７２で死滅温度保持時
間７４だけ高温域までご飯を加熱して、腐敗細菌栄養細
胞を死滅させ、腐敗臭を防止するようにしたものであ
る。さらに、同様に任意の時間に加熱操作手段を操作
し、ご飯を加熱することで、保温したご飯を炊きたての
ように温かく食べることができるものである。In the above configuration, when the heat retention control is performed,
In the growth temperature holding time 73, when the putrefactive bacterium repeats bisecting and exceeds about 400 minutes, the person starts to perceive the odor of putrefaction. Is heated to kill putrefactive bacterial vegetative cells and prevent putrefaction odor. Further, similarly, by operating the heating operation means at an arbitrary time and heating the rice, it is possible to eat the warmed rice as if it were freshly cooked.
【０００６】[0006]
【発明が解決しようとする課題】このような従来の保温
制御では、保温時のご飯の量を正確に判定しないと、加
熱が足りなくてご飯が温まらなかったり、腐敗するのを
防ぐために加熱量を設定すると、ご飯の量により加熱し
すぎてご飯が黄変したり、乾燥したりするという課題が
あった。そこで、正確に保温量の判定を行おうとする
と、重量測定センサ−、室温判定センサ−、あるいは蓋
開閉検知センサ−等のセンサ−を新たに取り付ける必要
があった。In such a conventional heat retention control, unless the amount of rice at the time of heat retention is accurately determined, the amount of heating is reduced in order to prevent the rice from being heated or rotting due to insufficient heating. When the value is set, there is a problem that the rice is overheated depending on the amount of the rice and the rice is yellowed or dried. Therefore, in order to accurately determine the heat retention amount, it is necessary to newly install a sensor such as a weight measurement sensor, a room temperature determination sensor, or a lid open / close detection sensor.
【０００７】本発明は上記課題を解決するもので、加熱
時に２つの保温温度制御点に制御するために、過加熱を
最小限に押さえながら効果的に加熱を行うことができ、
ご飯の保温量に関係なく保温したご飯の食味を向上させ
るとともに、腐敗するのを防止することを目的としてい
る。[0007] The present invention solves the above-mentioned problems, and in order to control the temperature to two insulated temperature control points during heating, it is possible to effectively perform heating while minimizing overheating.
The purpose of the present invention is to improve the taste of rice kept warm regardless of the amount of rice kept warm, and to prevent the rice from decay.
【０００８】[0008]
【課題を解決するための手段】上記課題を解決するため
に本発明は、内鍋を加熱する加熱手段と、所定の保温温
度レベルを保持すべく前記加熱手段を制御する加熱制御
手段とを備え、前記加熱制御手段は、腐敗細菌栄養細胞
の死滅温度である保温温度レベルと、生育温度である第
１の保温温度レベルとを有し、前記死滅温度である保温
温度レベルは、第２の保温温度レベルと、それより高温
の第３の保温温度レベルとを一定時間毎に繰り返して実
現されてなるものである。In order to solve the above-mentioned problems , the present invention comprises a heating means for heating an inner pot and a heating control means for controlling the heating means so as to maintain a predetermined heat retaining temperature level. thermal insulation, said heating control means includes a dead temperature der Ru coercive temperature temperature level of spoilage bacterial vegetative cells, and a first insulation temperature level is growth temperature, which is the killing temperature
The temperature level is the second warming temperature level and higher
And the third heat retention temperature level are repeated at regular intervals.
It is the manifestation .
【０００９】[0009]
【作用】本発明は上記構成により、低温保温温度である
第１の保温温度レベルで保温を行い、腐敗菌の死滅温度
である第２の保温温度レベルに加熱する時に、第２の保
温温度レベルに加熱するだけでなく、第２の保温温度
と、それより高い第３の保温温度レベルを交互に繰り返
すことにより、ご飯の量に関係なく、ご飯が腐敗したり
乾燥したりするのを防ぐことができるものである。According to the present invention, when the above-mentioned structure is employed, heat is kept at the first heat-retention temperature level, which is a low heat-retention temperature, and when the heat is heated to the second heat-retention temperature level, which is the temperature at which spoilage bacteria die, the second heat retention temperature level Not only heating to the second heat retention temperature
And the third higher temperature level is alternately repeated
This can prevent the rice from spoiling or drying irrespective of the amount of the rice .
【００１０】また、ある保温温度からそれよりも高温で
ある保温温度に加熱する際、加熱時間に一定の時間制限
を設けることにより、加熱電力が設計目標より低い場合
や、加熱中に蓋をあけたり、温度検知手段に異常が発生
した時などに過加熱されてご飯が乾燥するのを防ぐこと
が出来るものである。When heating from a certain temperature to a higher temperature, a certain time limit is set for the heating time so that the heating power is lower than the design target or the lid is opened during heating. It is possible to prevent rice from drying due to overheating when an abnormality occurs in the temperature detecting means or the like.
【００１１】また、強制的な加熱を、任意の時間に行う
ことにより、ご飯の量に関係なく効率的に早く、ご飯の
保温状態を良好に保ったまま加熱して、炊き立てのよう
な温かくおいしいご飯にすることが出来るものである。Further, by performing the forced heating at an arbitrary time, the rice is efficiently and quickly heated irrespective of the amount of the rice, and the rice is heated while keeping the heat-retaining state of the rice in a good condition, so that the rice is warm like a freshly cooked rice. You can make delicious rice.
【００１２】また、高温のご飯が冷却されていく過程
で、一定の温度点を下回った時点からご飯の温度を一定
時間第１の保温温度レベルに保った後、第２の保温温度
レベルまでご飯を加熱することで、ご飯の冷却速度に応
じた時間サイクルで第１の保温温度レベルと第２の保温
温度レベルを繰り返すことができ、ご飯の保温状態を良
好に保つことが出来るものである。In the process of cooling the high-temperature rice, the temperature of the rice is kept at the first temperature level for a certain period of time after the temperature falls below a certain temperature point, and then to the second temperature level. Is heated, the first and second heat retention temperature levels can be repeated in a time cycle according to the cooling rate of the rice, and the heat retention state of the rice can be kept good.
【００１３】また、高温のご飯が冷却されていく過程
で、冷却速度によって保温制御方法を変えることによっ
て、室温や保温量などその時の条件によって、ご飯の保
温状態を良好に保つことが出来る最適な保温制御方法を
選ぶことが出来るものである。Further, in the process of cooling the high-temperature rice, by changing the method of controlling the heat retention according to the cooling rate, it is possible to optimally maintain the heat-retaining state of the rice depending on the conditions such as room temperature and the amount of heat retention. It is possible to select a heat retention control method.
【００１４】[0014]
【実施例】（実施例１） 以下、本発明の一実施例について図１、および図２、図
３を参照しながら説明する。Embodiment (Embodiment 1) Hereinafter, an embodiment of the present invention will be described with reference to FIG. 1, FIG. 2, and FIG.
【００１５】図１において、ご飯を入れる内鍋１は、加
熱手段２の上に載置され加熱される。内鍋１の底中央部
には当接するように鍋温度検知手段３が設けられ、加熱
制御手段４に信号を送り、その信号により加熱制御手段
４が加熱手段２を制御することができる。内鍋１の上方
には開閉自在に蓋体５が設けられている。In FIG. 1, an inner pot 1 for putting rice is placed on a heating means 2 and heated. A pot temperature detecting means 3 is provided at the bottom center of the inner pot 1 so as to be in contact with the pot, and a signal is sent to the heating control means 4 so that the heating control means 4 can control the heating means 2 based on the signal. A lid 5 is provided above the inner pan 1 so as to be freely opened and closed.
【００１６】上記構成において、保温制御の動作につい
て図２により説明する。図２において、縦軸にはご飯の
温度レベル、横軸には時間を示している。炊飯終了後、
ご飯は自然冷却し、低温保温温度レベル１１（約６０
℃）にご飯の温度を保つように、加熱制御手段４により
加熱手段２を制御する。低温保温温度レベル１１は、保
温性能を向上させるのに適した温度であるが、腐敗細菌
（Bacillusstaerothermophillusに属する細菌）の生育
温度（６０℃〜７５℃）であるため、一定時間後に死滅
温度保持時間１２だけ腐敗細菌栄養細胞の死滅温度レベ
ル１３（７５℃以上）になるように加熱することによ
り、腐敗を防止する。このときの加熱動作について図３
により説明する。図３において、図２と同様縦軸にはご
飯の温度レベル、横軸には時間を示している。低温保温
温度である第１の保温温度レベル２１に保たれたご飯
を、死滅温度である第２の保温温度レベル２２にご飯を
加熱するときに、まず鍋温度検知手段７が第３の保温温
度レベル２３を検知するまで加熱を行い、加熱時間２４
だけ第３の保温温度レベル２３を保った後に保温温度保
持時間２５だけ第２の保温温度２２レベルに保つ。この
ときに、加熱手段２付近は第２の保温温度レベル２２に
保たれるが、加熱手段２から離れた部分が第２の保温温
度レベル２２に達するまではかなりの時間を要する。逆
に長時間第３の保温温度レベル２３に保つと、乾燥ある
いは変色する恐れがある。そこで、一度第３の保温温度
レベル２３まで短時間加熱してその間に加熱手段２から
離れた部分へ熱を与える。このため、ご飯を速く効率的
に加熱できる一方、乾燥あるいは変色する恐れのある第
３の保温温度レベル２３に保つ時間を、必要最低限に押
さえながら加熱することができる。この間に加熱手段２
から離れた部分を含むご飯全体が図２の死滅温度レベル
１３まで上昇する。以後この加熱を一定時間おきにくり
返す。The operation of the heat retention control in the above configuration will be described with reference to FIG. In FIG. 2, the vertical axis indicates the temperature level of rice and the horizontal axis indicates time. After cooking,
The rice is naturally cooled and kept at a low temperature of 11 (about 60).
The heating means 2 is controlled by the heating control means 4 so as to maintain the temperature of the rice at (° C.). The low-temperature heat retention temperature level 11 is a temperature suitable for improving the heat retention performance, but is a growth temperature (60 ° C. to 75 ° C.) of spoilage bacteria (bacteria belonging to Bacillusstaerothermophillus). Prevention of spoilage by heating to a temperature of 13 (75 ° C. or higher), the temperature at which the spoilage bacterial vegetative cells die. FIG. 3 shows the heating operation at this time.
This will be described below. 3, the vertical axis indicates the temperature level of rice and the horizontal axis indicates time, as in FIG. When heating the rice kept at the first warming temperature level 21 which is the low warming temperature to the second warming temperature level 22 which is the killing temperature, first, the pot temperature detecting means 7 sets the third warming temperature. Heating is performed until level 23 is detected, and heating time 24
After maintaining the third heat retention temperature level 23 only, the heat retention temperature is maintained at the second heat retention temperature 22 level for the heat retention temperature retention time 25. At this time, the vicinity of the heating means 2 is maintained at the second warming temperature level 22, but it takes a considerable time until the portion remote from the heating means 2 reaches the second warming temperature level 22. Conversely, if the temperature is kept at the third heat retention temperature level 23 for a long time, drying or discoloration may occur. Therefore, the heat is once heated to the third heat-retention temperature level 23 for a short time, and heat is applied to a portion away from the heating means 2 during that time. Therefore, while the rice can be heated quickly and efficiently, it is possible to heat the rice while keeping the time required to maintain the third heat retaining temperature level 23 at which there is a risk of drying or discoloration to a minimum. During this time, heating means 2
The whole rice, including the part away from the food, rises to the death temperature level 13 in FIG. Thereafter, this heating is repeated at regular intervals.
【００１７】これでご飯の量が判別されていないときで
も、ご飯の量が少なくて加熱手段２付近を必要以上に加
熱してご飯が乾燥あるいは変色したり、ご飯の量が多く
て加熱手段２付近以外の温度が上がらずに腐敗したり、
結露してご飯がふやけたりすることを防止した保温制御
を行うことができる。Thus, even when the amount of rice is not determined, the vicinity of the heating means 2 is heated more than necessary due to the small amount of rice, and the rice is dried or discolored. It rots without the temperature other than nearby rising,
Insulation control can be performed to prevent the rice from becoming dewed and becoming soaked.
【００１８】このように本発明の実施例の米飯保温器の
保温制御によれば、必要最低限の加熱を行ってご飯全体
を万遍なく加熱することで、ご飯の量に影響されずに、
ご飯の腐敗を防止しながら、乾燥、ふやけ、変色等を押
さえて良好な保温状態を保つことができるものである。As described above, according to the heat retention control of the cooked rice warmer according to the embodiment of the present invention, the minimum required heating is performed to heat the whole rice uniformly, so that the amount of the rice is not affected.
It can keep a good heat-retaining state by suppressing drying, swelling, discoloration and the like while preventing the rot of rice.
【００１９】なお、本実施例では、まず第３の保温温度
レベル２３まで加熱してから第２の保温温度レベル２２
に移ったが、第３の保温温度レベル２３まで加熱を行う
タイミングは限られたものではない。In this embodiment, first, heating is performed to the third heat retaining temperature level 23, and then heating is performed to the second heat retaining temperature level 22.
However, the timing for heating to the third heat retention temperature level 23 is not limited.
【００２０】（実施例２） 次に第２の実施例について説明する。(Embodiment 2) Next, a second embodiment will be described.
【００２１】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例１または実施例２と同じであ
る。図４によりこのときの保温制御の動作について説明
する。図４において、炊飯終了後、引き続き保温を行
い、第１の保温温度レベル３１に保つ。ご飯を第２の保
温温度レベル３２より高い温度にご飯を加熱するとき
に、まず鍋温度検知手段３が第３の保温温度レベル３３
を検知するまで加熱を行い、加熱時間３４だけ第３の保
温温度レベル３３を保った後に保温温度保持時間３５だ
け第２の保温温度レベル３２に保つ。しかし、ご飯の量
が多いときは、この段階ではまだ加熱手段２付近や、内
鍋１付近のご飯が温まっているだけで、全体的に温めら
れているわけではないので、この動作をさらに回数ｎを
例えば２回繰り返す。このときも実施例１と同様、乾燥
あるいは変色する恐れのある第３の保温温度レベル３３
に保つ時間は必要最低限に押さえられ、かつ、第２の保
温温度レベル３２に加熱する時間を短縮しながら加熱手
段２から離れた部分を含むご飯全体が加熱されていく。
これで加熱手段２付近のご飯を必要以上に加熱してご飯
が乾燥あるいは変色したり、ご飯の量が多くて加熱手段
２付近以外の温度が上昇せずに腐敗したり、結露してご
飯がふやけたりすることを防止した保温制御を行うこと
ができる。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the first or second embodiment. The operation of the heat retention control at this time will be described with reference to FIG. In FIG. 4, after the rice cooking is completed, the temperature is kept warm to keep the first temperature level 31. When heating the rice to a temperature higher than the second warming temperature level 32, first, the pot temperature detecting means 3 sets the third warming temperature level 33 to the third warming temperature level 33.
Is maintained until the temperature is detected, the third heat retention temperature level 33 is maintained for the heating time 34, and then the second heat retention temperature level 32 is maintained for the heat retention temperature retention time 35. However, when the amount of rice is large, at this stage, the rice in the vicinity of the heating means 2 and the inner pot 1 is still warmed, but not entirely heated. n is repeated, for example, twice. At this time, similarly to the first embodiment, the third heat retaining temperature level 33 at which there is a possibility of drying or discoloration.
Is kept to the minimum necessary, and the whole rice including the portion remote from the heating means 2 is heated while shortening the time for heating to the second heat retention temperature level 32.
This heats the rice in the vicinity of the heating means 2 more than necessary, causing the rice to dry or discolor. It is possible to perform heat retention control that prevents swelling.
【００２２】このように本発明の実施例の米飯保温器の
保温制御によれば、必要最低限の加熱を行ってご飯全体
を万遍なく加熱することで、乾燥、ふやけ、変色等を押
さえて良好な保温状態を保つことができるものである。As described above, according to the heat retention control of the cooked rice warmer of the embodiment of the present invention, the minimum required heating is performed to uniformly heat the whole rice, thereby suppressing drying, swelling, discoloration and the like. It can maintain a good heat retention state.
【００２３】なお、本実施例では、まず第３の保温温度
レベル３３まで加熱してから第２の保温温度レベル２２
に移ったが、逆に第２の保温温度レベル３２まで加熱し
て一定時間保った後に第３の保温温度レベル３３まで加
熱を行っても同様の効果が得られるのは言うまでもな
い。In this embodiment, first, heating is performed to the third heat retaining temperature level 33 and then to the second heat retaining temperature level 22.
However, it goes without saying that the same effect can be obtained by heating to the third heat retaining temperature level 33 after heating to the second heat retaining temperature level 32 and maintaining for a certain period of time.
【００２４】（実施例３） 次に第３の実施例について説明する。Embodiment 3 Next, a third embodiment will be described.
【００２５】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例１〜４のいずれかと同じであ
る。図５によりこのときの保温制御の動作について説明
する。図５において、縦軸には鍋温度検知手段３の検知
温度レベル、横軸には時間を示している。第１の保温温
度レベル４１を、第２の保温温度レベル４２または第３
の保温温度レベル４３にご飯を加熱するときに、鍋温度
検知手段３が第２の保温温度レベル４２または第３の保
温温度レベル４３を検知するまで加熱を行い、加熱時間
４４だけ第２の保温温度レベル４２または第３の保温温
度レベル４３を保つ。但し、図５では第１の保温温度レ
ベル４１を第３の保温温度レベル４３へ加熱するときの
状態を示している。このとき、ご飯の量が少ないときは
図５の実線のように加熱時間４５をかけて温度が上昇し
ていくが、ご飯の量が多いときは図５の１点鎖線のよう
に加熱時間４６要して上昇していく。したがって、ご飯
の量に比例して加熱量を変化させることが出来ることに
なる。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as any one of the first to fourth embodiments. The operation of the heat retention control at this time will be described with reference to FIG. In FIG. 5, the vertical axis indicates the detected temperature level of the pot temperature detecting means 3, and the horizontal axis indicates time. The first heat retention temperature level 41 is set to the second heat retention temperature level 42 or the third heat retention temperature level.
When the rice is heated to the warming temperature level 43, the heating is performed until the pot temperature detecting means 3 detects the second warming temperature level 42 or the third warming temperature level 43, and the second warming time is maintained for the heating time 44. The temperature level 42 or the third heat retaining temperature level 43 is maintained. However, FIG. 5 shows a state in which the first heat retention temperature level 41 is heated to the third heat retention temperature level 43. At this time, when the amount of rice is small, the temperature rises over the heating time 45 as shown by the solid line in FIG. 5, but when the amount of rice is large, the heating time 46 as shown by the one-dot chain line in FIG. In short, it will rise. Therefore, the amount of heating can be changed in proportion to the amount of rice.
【００２６】このように本発明の実施例の米飯保温器の
保温制御によれば、ご飯の量が判別出来ていないときで
も、ご飯の量に応じて加熱を行うことが出来るために、
十分にご飯が温められなかったり、加熱しすぎてご飯が
乾燥したりするのを防ぐことが出来、良好な保温状態を
保ちながらご飯を温めることができるものである。As described above, according to the heat retention control of the cooked rice warmer of the embodiment of the present invention, even when the amount of rice cannot be determined, heating can be performed according to the amount of rice.
It is possible to prevent the rice from being sufficiently heated, or to prevent the rice from drying due to excessive heating, and to heat the rice while maintaining a good heat retaining state.
【００２７】なお、本実施例では、第１の保温温度レベ
ル４１を、第２の保温温度レベル４２または第３の保温
温度レベル４３にご飯を加熱する場合で説明したが、第
２の保温温度レベル４２を第３の保温温度レベル４３に
ご飯を加熱する場合にも同様の効果が得られることは言
うまでもない。In the present embodiment, the case where rice is heated to the first temperature level 41 or the second temperature level 42 or the third temperature level 43 has been described. It goes without saying that the same effect can be obtained when the rice is heated to the third warming temperature level 43.
【００２８】（実施例４） 次に第４の実施例について説明する。Embodiment 4 Next, a fourth embodiment will be described.
【００２９】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例５と同じである。図５によ
り、加熱中に蓋体５を開けたり、鍋温度検知手段３に異
常が発生したときなど、２点鎖線のように加熱時間４６
を過ぎても加熱が止まらなくなる危険性が発生する。そ
こで、加熱限度時間４７に達した時点で加熱を停止さ
せ、過加熱を防ぐ。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the fifth embodiment. According to FIG. 5, for example, when the lid 5 is opened during heating or when an abnormality occurs in the pan temperature detecting means 3, the heating time 46 shown by the two-dot chain line is used.
There is a danger that heating will not stop even after passing. Therefore, when the heating limit time 47 is reached, the heating is stopped to prevent overheating.
【００３０】このように、加熱時間に時間制限を設ける
ことによって、常に過加熱によるご飯の乾燥や、変色等
を防ぐことが出来、良好な保温状態を保ちながらご飯を
温めることができるものである。As described above, by setting a time limit on the heating time, it is possible to always prevent the rice from drying or discoloring due to overheating, and to heat the rice while maintaining a good heat retaining state. .
【００３１】なお、本実施例では、加熱限度時間４７を
加熱時間４６より長い時間で説明したが、その限りでは
ない。In the present embodiment, the heating limit time 47 is described as being longer than the heating time 46, but is not limited thereto.
【００３２】（実施例５） 次に第５の実施例について説明する。(Embodiment 5) Next, a fifth embodiment will be described.
【００３３】この実施例では、本体構成は図１と同じ
で、保温中の動作は実施例３と同じである。図３より、
何等かの保温量判定手段により炊飯中または保温中に判
定された炊飯量や保温量がわかっている場合、炊飯量や
保温量に応じて、加熱時間２４または２６、保温温度保
持時間２５のいずれかか、第３の保温温度レベル２３に
加熱を行うサイクル数２７のうち、いずれか１つ以上を
変化させる事で、保温量に応じた加熱を行う。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the third embodiment. From FIG.
If the amount of cooked rice or the amount of heat retention determined during rice cooking or during the heat retention by any kind of means for determining the amount of heat retention is known, any one of the heating time 24 or 26, and the heat retention temperature retention time 25, depending on the amount of rice cooked and the heat retention. In fact, by changing at least one of the number of cycles 27 for heating to the third heat retention temperature level 23, heating in accordance with the heat retention amount is performed.
【００３４】このように本発明の実施例の米飯保温器の
保温制御によれば、何等かの手段で保温量を判定し、こ
の保温量によって加熱量を変化させるので、ご飯の量に
応じた保温制御を行い、ご飯の腐敗を防止することがで
きるものである。As described above, according to the heat retention control of the cooked rice warmer according to the embodiment of the present invention, the amount of heat retention is determined by some means, and the amount of heating is changed according to the amount of heat retention. It can control the heat retention and prevent rot of rice.
【００３５】（実施例６） 次に第６の実施例について説明する。Embodiment 6 Next, a sixth embodiment will be described.
【００３６】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例１と同じである。図６により
このときの保温制御の動作について説明する。図６にお
いて、縦軸には鍋温度検知手段３の検知温度レベル、横
軸には時間を示している。ご飯を保温温度レベル５１に
一定に保つように、加熱制御手段４により加熱手段２を
制御する。このとき、電力判定時間５２内にご飯の温度
を保つために与えた電力量５３を測定する。このときの
室温が低いときは電力量５３は大きくなり、逆に室温が
高いときは電力量５３は小さくなる。したがって、その
後にご飯を加熱したいときには、電力量５３に比例して
加熱量を変化させてやれば、室温に影響されずにご飯は
加熱される。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the first embodiment. The operation of the heat retention control at this time will be described with reference to FIG. In FIG. 6, the vertical axis shows the detected temperature level of the pot temperature detecting means 3, and the horizontal axis shows time. The heating means 2 is controlled by the heating control means 4 so as to keep the rice at the heat retention temperature level 51 constant. At this time, the amount of electric power 53 applied to maintain the temperature of the rice within the electric power determination time 52 is measured. At this time, when the room temperature is low, the power amount 53 becomes large, and when the room temperature is high, the power amount 53 becomes small. Therefore, when the rice is to be heated thereafter, if the amount of heating is changed in proportion to the electric energy 53, the rice is heated without being affected by the room temperature.
【００３７】このように本発明の実施例の米飯保温器の
保温制御によれば、室温判定手段を持たなくても、簡易
的に室温を判定し、この室温によって加熱量を変化させ
るので、室温に応じた保温制御を行い、良好な保温状態
を保ちながら温かいご飯にしたり、ご飯の腐敗を防止す
ることができるものである。As described above, according to the heat retention control of the cooked rice warmer of the embodiment of the present invention, the room temperature can be easily determined without using the room temperature determination means, and the amount of heating is changed according to the room temperature. In this way, it is possible to perform warming control according to the condition, and to keep warm rice in a good warming state, or to prevent the rice from spoiling.
【００３８】なお、本実施例では保温温度５１は低温保
温温度として説明しているが、、いかなる温度に設定し
ても、当然同様の効果が期待できる。また、実施例１で
は、加熱時の温度制御点を２つ有しているが、幾つであ
っても同様の効果が期待できる。Although the heat retention temperature 51 is described as a low temperature heat retention temperature in this embodiment, the same effect can be expected at any temperature. Further, in the first embodiment, two temperature control points at the time of heating are provided, but the same effect can be expected regardless of how many.
【００３９】（実施例７） 次に第７の実施例について説明する。(Embodiment 7) Next, a seventh embodiment will be described.
【００４０】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例１と同じである。低温保温温
度で保温中の任意の時間、例えばご飯を食べる１０分前
に加熱操作手段６を操作することによって、前記実施例
のうちのいずれかの方法で加熱を行う。このときに、ご
飯の量が幾らであっても、ご飯全体が万遍なく加熱され
る。In this embodiment, the configuration of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the first embodiment. By operating the heating operation means 6 at any time during the warming at the low warming temperature, for example, 10 minutes before eating rice, heating is performed by any of the above-described embodiments. At this time, the whole rice is evenly heated regardless of the amount of the rice.
【００４１】このように本発明の実施例の米飯保温器の
保温制御によれば、保温温度が低いときでも、乾燥、ふ
やけ、変色等を押さえて良好な保温状態を保ちながら炊
き立てのような温かいご飯に加熱することができるもの
である。As described above, according to the heat retention control of the cooked rice warmer according to the embodiment of the present invention, even when the heat retention temperature is low, it is possible to suppress the drying, swelling, discoloration, etc., and maintain a good heat retention state while maintaining the good heat retention state. It can be heated to hot rice.
【００４２】なお、本実施例では、低温保温温度から加
熱を開始するように説明したが、その限りではない。
又、第２及び第３の保温温度レベルは設定自在である。In the present embodiment, the description has been given of the case where the heating is started from the low temperature keeping temperature, but the present invention is not limited to this.
Further, the second and third heat retention temperature levels can be set freely.
【００４３】（実施例８） 次に第８の実施例について説明する。Embodiment 8 Next, an eighth embodiment will be described.
【００４４】この実施例では、本体構成は図１と同じ
で、炊飯中の動作も実施例１と同じである。炊飯終了
後、引き続き保温を行う。図６において、炊飯終了後、
ご飯は自然冷却し、検知温度レベル５４を経過した時点
より低温維持時間５５だけ低温保温温度レベル５１（６
０℃）にご飯の温度を保つように、加熱制御手段４によ
り加熱手段２を制御する。実施例１の場合と同様に、低
温保温温度レベル５１は保温性能を向上させるのに適し
た温度であるが、腐敗細菌（Bacillus staerothermophi
llusに属する細菌）の生育温度（６０℃〜７５℃）であ
るため、一定時間後に腐敗細菌栄養細胞の死滅温度レベ
ル５６（７５℃以上）になるように加熱することによ
り、腐敗を防止する必要がある。しかし、この工程によ
って、ご飯は加熱されるために、低温保温温度レベル５
１で保温を行う価値が減少してしまう。したがって、室
温が高いときや、保温量が多ければ５７に示す一点鎖線
のように低温保温温度レベル５１まで達する時間が長く
なり、低温保温温度レベル５１で保温を行う意味がなく
なってしまうことになる。そこで、検知温度レベル５４
を経過した時点より低温維持時間５５が経過した時点で
腐敗細菌栄養細胞の死滅温度レベル５６になるように加
熱することにより、５８に示す２点鎖線のようにごはん
の冷却速度に応じたサイクルで腐敗を防止することがで
きる。以後この動作を同様ににくり返し、ご飯の腐敗を
防止する。In this embodiment, the configuration of the main body is the same as that of FIG. 1, and the operation during rice cooking is the same as that of the first embodiment. After cooking, keep warm. In FIG. 6, after cooking rice,
The rice is cooled naturally, and the low-temperature keeping temperature level 51 (6)
The heating means 2 is controlled by the heating control means 4 so as to keep the temperature of the rice at 0 ° C.). As in the case of Example 1, the low heat retention temperature level 51 is a temperature suitable for improving the heat retention performance, but the rot bacteria (Bacillus staerothermophi) are used.
(bacteria belonging to llus), so that it is necessary to prevent spoilage by heating the spoiled bacterial vegetative cells to a death temperature level of 56 (75 ° C. or higher) after a certain period of time. There is. However, since the rice is heated by this process, the low temperature temperature 5
1, the value of keeping warm decreases. Therefore, when the room temperature is high or the amount of heat retention is large, the time required to reach the low-temperature heat retention temperature level 51 becomes long as indicated by the dashed line indicated by 57, and there is no point in keeping the temperature at the low temperature heat retention temperature level 51. . Therefore, the detected temperature level 54
Is heated to the temperature 56 at which the spoilage bacterial vegetative cells die at the time when the low temperature maintenance time 55 has elapsed from the time when the temperature has passed, so that the cycle according to the cooling rate of the rice as shown by the two-dot chain line at 58 Corruption can be prevented. Thereafter, this operation is repeated in the same manner to prevent the rice from being putrefactive.
【００４５】このように本発明の実施例の米飯保温器の
保温制御によれば、ご飯の冷却速度によって加熱サイク
ルを変化させるので、最も良好な保温状態を保つ手段を
選びながらご飯の腐敗を防止することができるものであ
る。なお、本実施例では、腐敗細菌栄養細胞の死滅温度
レベル５６になるように加熱する加熱手段を、実施例１
に準ずるように説明したが、限られたものではない。As described above, according to the heat retention control of the cooked rice warmer of the embodiment of the present invention, the heating cycle is changed according to the cooling rate of the rice, so that the rot of the rice can be prevented while selecting the means for keeping the best heat retention state. Is what you can do. In the present embodiment, the heating means for heating to a temperature 56 at which the spoilage bacterial vegetative cells die is used in the first embodiment.
However, the present invention is not limited to this.
【００４６】（実施例９） 次に第９の実施例について説明する。Embodiment 9 Next, a ninth embodiment will be described.
【００４７】この実施例では、本体構成は図１と同じ
で、保温中の動作も実施例１と同じである。図７より、
炊飯終了後、ご飯は自然冷却し、検知温度レベル６１を
経過した時点から検知温度レベル６２に達するまでの経
過時間６３を測定する。ここで、経過時間が一定時間６
４以上だと、低温保温温度レベルまでご飯の温度を下げ
ても、腐敗細菌栄養細胞の死滅温度レベルまでご飯温度
を上昇させる必要があるために、低温保温温度レベルで
保温を行う効果が十分に現れる前にご飯は加熱され、逆
に加熱によるご飯の乾燥や、変色などの障害が発生す
る。そこで、このときの経過時間が一定の許容時間６４
以上ならば、図７の１点鎖線に示す通常の保温温度レベ
ルが一点の保温制御を行う。経過時間が一定の許容時間
６４未満ならば、図７の１点鎖線に示す実施例１及び実
施例９のような低温間欠加熱をくり返す保温制御を行
う。In this embodiment, the structure of the main body is the same as that of FIG. 1, and the operation during the heat retention is the same as that of the first embodiment. From FIG.
After the rice cooking, the rice is naturally cooled, and the elapsed time 63 from when the detected temperature level 61 has passed to when the rice reaches the detected temperature level 62 is measured. Here, the elapsed time is a certain time 6
If it is 4 or more, even if the temperature of the rice is lowered to the low heat preservation temperature level, it is necessary to raise the rice temperature to the temperature at which the spoilage bacterial vegetative cells die, so that the effect of keeping the heat at the low heat preservation temperature level is sufficient. Before the rice appears, the rice is heated, and conversely, heating causes drying of the rice and discoloration. Therefore, the elapsed time at this time is a certain allowable time 64.
If it is the above, the normal heat retention temperature level indicated by the one-dot chain line in FIG. 7 performs the heat retention control at one point. If the elapsed time is less than the predetermined allowable time 64, the heat retention control for repeating the low-temperature intermittent heating as in the first and ninth embodiments shown by the one-dot chain line in FIG. 7 is performed.
【００４８】以上の実施例によれば、ご飯の冷却速度が
一定時間以上ならば保温時に通常保温温度である７１℃
付近にご飯の温度を保ち、低温保温温度で保温を行う効
果が期待できる場合だけ、低温間欠加熱をくり返す保温
制御を行うために、最も良好な保温状態を保つ手段を選
びながら保温制御を行うことができるものである。According to the above embodiment, if the cooling rate of rice is equal to or longer than a predetermined time, the temperature is normally kept at 71 ° C.
Keeping the temperature of rice in the vicinity and performing heat insulation control while selecting the means to maintain the best heat insulation state in order to perform heat insulation control that repeats low-temperature intermittent heating only when the effect of keeping heat at low heat insulation temperature can be expected Is what you can do.
【００４９】[0049]
【発明の効果】以上のように、請求項１記載の発明によ
れば、ご飯の量にかかわらず、ご飯全体を加熱すること
ができ、かつ乾燥や変色を最低限に押さえることができ
るものである。As described above, according to the first aspect of the present invention,
Thus , regardless of the amount of rice, the whole rice can be heated and drying and discoloration can be minimized.
【００５０】また、請求項２記載の発明によれば、加熱
して保温温度レベルを上昇させる際、保温温度レベルに
達すると想定される任意の時間になっても第３の保温温
度に達しない場合は直ちに、あるいは一定時間加熱を継
続後、加熱を停止することによって、いかなる場合にお
いても過加熱によるご飯の乾燥、変色等を押さえて保温
状態を良好に保つことができるものである。 According to the second aspect of the present invention, when heating to increase the heat retaining temperature level, the temperature does not reach the third heat retaining temperature even at an arbitrary time that is expected to reach the heat retaining temperature level. In such a case, the heating is stopped immediately or after the heating is continued for a certain period of time, so that in any case, drying and discoloration of the rice due to overheating can be suppressed, and a good heat retaining state can be maintained.
【００５１】また、請求項３記載の発明によれば、加熱
を任意の時間に行うことが出来るために、食べる前にご
飯の保温状態を良好に保ちながら炊き立てのような温か
くおいしいご飯にすることができるものである。 According to the third aspect of the present invention, since the heating can be performed at an arbitrary time, the rice can be cooked like a freshly cooked rice while keeping the rice in a good condition before eating. Is what you can do.
【００５２】また、請求項４記載の発明によれば、高温
のご飯が冷却されていく過程で、一定の温度点を下回っ
た時点から一定時間第１の保温温度制御点にご飯の温度
を保った後、第２の保温温度制御点までご飯を加熱し
て、一定時間第２の保温温度制御点にご飯の温度を保つ
ように制御するために、室温やご飯の量などで冷却速度
が異なった場合でも同様にご飯の保温状態を良好に保ち
ながら腐敗を防止することができるものである。 According to the fourth aspect of the present invention, in the process of cooling the high-temperature rice , the temperature of the rice is maintained at the first temperature-maintaining temperature control point for a predetermined time after the temperature falls below a predetermined temperature point. After that, the rice is heated to the second temperature control point, and the cooling rate varies depending on the room temperature, the amount of the rice, etc. in order to control the temperature of the rice at the second temperature control point for a certain period of time. In the same manner, the rot can be prevented while keeping the rice in a good condition.
【００５３】また、請求項５記載の発明によれば、高温
のご飯が冷却されていく過程で、第２の保温温度制御点
から第１の保温温度制御点に達する時間が、所定の時間
未満ならば２つの保温温度制御点で保温制御を行い、所
定の時間以上ならば１つの保温温度制御点で保温制御を
行うために、腐敗を防止しながら、ご飯の保温状態を最
も良好に保つことができる保温制御方法を選択すること
ができるものである。 According to the fifth aspect of the present invention, in the process of cooling the high-temperature rice, the time from the second temperature control point to the first temperature control point is less than the predetermined time. If so, perform the heat control at two heat control points, and if it is longer than a predetermined time, perform the heat control at one heat control point. To keep the rice in the best condition while preventing rot It is possible to select a heat retention control method that can perform the above.
【図１】本発明の第１の実施例を示す米飯保温器の断面
図FIG. 1 is a cross-sectional view of a cooked rice warmer according to a first embodiment of the present invention.
【図２】同、米飯保温器の保温時の温度と時間の関係を
示す図FIG. 2 is a diagram showing a relationship between temperature and time when the rice cooker is kept warm;
【図３】本発明の第２の実施例を示す米飯保温器の保温
時の温度と時間の関係を示す図FIG. 3 is a diagram showing the relationship between temperature and time when the rice cooker according to the second embodiment of the present invention is kept warm.
【図４】本発明の第３の実施例を示す米飯保温器の保温
時の温度と時間の関係を示す図FIG. 4 is a diagram showing a relationship between temperature and time when a rice cooker is shown, according to a third embodiment of the present invention;
【図５】本発明の第４の実施例を示す米飯保温器の保温
時の温度と時間の関係を示す図FIG. 5 is a diagram showing a relationship between temperature and time when the rice cooker according to the fourth embodiment of the present invention is kept warm.
【図６】本発明の第６及び第８の実施例を示す米飯保温
器の保温時の温度と時間の関係を示す図FIG. 6 is a diagram showing a relationship between temperature and time when the rice cooker according to the sixth and eighth embodiments of the present invention is kept warm.
【図７】本発明の第９の実施例を示す米飯保温器の保温
時の温度と時間の関係を示す図FIG. 7 is a diagram showing a relationship between temperature and time when the rice cooker according to the ninth embodiment of the present invention is kept warm;
【図８】従来の実施例を示す米飯保温器の保温時の温度
と時間の関係を示す図FIG. 8 is a diagram showing a relationship between temperature and time when the rice cooker according to the conventional example is kept warm.
１ 内鍋 ２ 加熱手段 ３ 鍋温度検知手段 ４ 加熱制御手段 DESCRIPTION OF SYMBOLS 1 Inner pot 2 Heating means 3 Pot temperature detecting means 4 Heating control means
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平８−299168（ＪＰ，Ａ) 特開 平７−298983（ＪＰ，Ａ) 特開 平５−305030（ＪＰ，Ａ) 特開 平２−95318（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A47J 27/00 103 A47J 27/00 109 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-8-299168 (JP, A) JP-A-7-298983 (JP, A) JP-A-5-305030 (JP, A) JP-A-2- 95318 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A47J 27/00 103 A47J 27/00 109
Claims (5)
温度レベルを保持すべく前記加熱手段を制御する加熱制
御手段とを備え、前記加熱制御手段は、腐敗細菌栄養細
胞の死滅温度である保温温度レベルと、生育温度である
第１の保温温度レベルとを有し、前記死滅温度である保
温温度レベルは、第２の保温温度レベルと、それより高
温の第３の保温温度レベルとを一定時間毎に繰り返して
実現されてなる米飯保温器。1. A heating means for heating an inner pot, and a heating control means for controlling the heating means so as to maintain a predetermined heat-retaining temperature level, wherein the heating control means determines a temperature at which the spoilage bacterial vegetative cells die. has a coercive temperature temperature levels Ru Oh, a first insulation temperature level is growth temperature, the coercive is the killing temperature
The warming temperature level is the second warming temperature level and higher.
And the third temperature level is repeated at regular intervals.
A rice cooker that has been realized .
から第３の保温温度レベルに達する時間が所定時間を越
える場合に、少なくとも前記所定時間経過後の一定時間
内に第３の保温温度レベルに到達したものと判断して制
御してなる請求項１記載の米飯保温器。2. The heating control means according to claim 1, wherein when the time from the second heat-retention temperature level to the third heat-retention temperature level exceeds a predetermined time, the third heat-retention temperature is at least within a predetermined time after the predetermined time elapses. The cooked rice warmer according to claim 1 , wherein the cooker is controlled by judging that the level has been reached.
第２または第３の保温温度レベルとなるように制御する
加熱操作手段を有してなる請求項１記載の米飯保温器。Wherein the heating control means forcibly second or third rice warmer as claimed in claim 1, wherein comprising a heating operation means for controlling such that the retained temperature level at any time.
内の温度が所定の温度以下となった後の所定時間、第１
の保温温度レベルに制御することとしてなる請求項１記
載の米飯保温器。4. The heating control means, for a predetermined time after the temperature in the inner pot has become equal to or lower than a predetermined temperature after the completion of the rice cooking step, for the first time.
Rice warmer as claimed in claim 1, wherein is formed by a controlling warmth temperature level.
停止した状態で第２の保温温度レベルから第１の保温温
度レベルに達する時間が所定時間以上あれば、第２の保
温温度レベル以下で第１の保温温度レベル以上の温度に
保持するように制御してなる請求項１記載の米飯保温
器。5. The heating control means, if the time from the second heat retention temperature level to the first heat retention temperature level for a predetermined time in a state in which heating by the heating means is stopped is longer than the predetermined heat retention temperature level. The rice cooker according to claim 1 , wherein the cooker is controlled to maintain the temperature at or above the first warming temperature level.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13344995A JP2956533B2 (en) | 1995-05-31 | 1995-05-31 | Rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13344995A JP2956533B2 (en) | 1995-05-31 | 1995-05-31 | Rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08322719A JPH08322719A (en) | 1996-12-10 |
| JP2956533B2 true JP2956533B2 (en) | 1999-10-04 |
Family
ID=15105042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13344995A Expired - Fee Related JP2956533B2 (en) | 1995-05-31 | 1995-05-31 | Rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2956533B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4985070B2 (en) * | 2007-04-13 | 2012-07-25 | パナソニック株式会社 | rice cooker |
| JP6038697B2 (en) * | 2013-03-19 | 2016-12-07 | 象印マホービン株式会社 | Thermal insulation equipment |
| JP6018530B2 (en) * | 2013-03-19 | 2016-11-02 | 象印マホービン株式会社 | Thermal insulation equipment |
-
1995
- 1995-05-31 JP JP13344995A patent/JP2956533B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08322719A (en) | 1996-12-10 |
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