JP3022215B2 - Heating control method for rice cookers, etc. - Google Patents
Heating control method for rice cookers, etc.Info
- Publication number
- JP3022215B2 JP3022215B2 JP6289622A JP28962294A JP3022215B2 JP 3022215 B2 JP3022215 B2 JP 3022215B2 JP 6289622 A JP6289622 A JP 6289622A JP 28962294 A JP28962294 A JP 28962294A JP 3022215 B2 JP3022215 B2 JP 3022215B2
- Authority
- JP
- Japan
- Prior art keywords
- heating
- temperature
- rice
- time
- control
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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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
ジャー炊飯器および保温器等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 a heat control for a jar rice cooker, a warmer and the like mainly used 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、保温したご飯も炊きたてのように温かく食べるこ
とができるように、保温中にご飯を加熱する保温制御方
法が提案されてきている。2. Description of the Related Art In recent years, a heat retention control method has been proposed in which rice is heated during heat retention so that not only freshly cooked rice but also warmed rice can be eaten warm as if it were just cooked.
【0003】従来のこの種の保温制御を図5に示す。す
なわち、保温温度a(72℃)にて保温されているご飯
は、時間bにて加熱操作手段を操作することにより加熱
が開始され、所定の加熱時間cだけ加熱制御温度d(9
0℃)に保たれるように温度制御する。FIG. 5 shows a conventional heat retention control of this kind. That is, the rice kept warm at the warming temperature a (72 ° C.) starts heating by operating the heating operation means at time b, and the heating control temperature d (9) for a predetermined heating time c.
(0 ° C.).
【0004】そして、加熱時間cが経過した時点でブザ
−等により報知して保温終了を知らせ、その後、温かい
ご飯を食べることができるものである。When the heating time c has elapsed, a buzzer or the like informs the user of the end of the warming, and then the user can eat hot rice.
【0005】[0005]
【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、保温温度の高低にかかわらず一定の加熱しか
行わないので、保温温度が低いときは、加熱が足りなく
てご飯があまり温かくなく、保温温度が高いときは、逆
に過乾燥するという課題があった。In such conventional heat retention control, only constant heating is performed irrespective of the heat retention temperature. When the heat retention temperature is low, heating is insufficient and rice is not very hot. On the other hand, when the heat retaining temperature is high, there is a problem of overdrying.
【0006】本発明は上記課題を解決するもので、保温
温度が低い低温保温温度制御を行っているときでも温か
いご飯に加熱することができる保温制御方法を提供する
ことを第1の目的としている。An object of the present invention is to solve the above-mentioned problems, and a first object of the present invention is to provide a heat retention control method capable of heating hot rice even when a low heat retention temperature control with a low heat retention temperature is performed. .
【0007】第2の目的は、より温かいご飯を得ること
ができる保温制御方法を提供することにある。[0007] A second object is to provide a warming control method capable of obtaining warmer rice.
【0008】[0008]
【課題を解決するための手段】上記第1の目的を達成す
るために本発明は、ご飯を入れる内鍋と、前記内鍋を加
熱する加熱手段と、通常保温と低温保温の二つの保温状
態に応じて前記加熱手段を制御するとともに、所定の操
作により所定時間、前記加熱手段による加熱量を増加さ
せる加熱制御手段とを備え、前記通常保温時に前記所定
操作が為された場合に、前記低温保温時に同操作が為さ
れた場合より、加熱量の増加の時間を短くしてなるもの
である。In order to achieve the first object, the present invention provides an inner pot for putting rice, a heating means for heating the inner pot, and two heat insulation states, a normal heat insulation and a low heat insulation. the controls the heating means, a predetermined time by a predetermined operation, and a heating control means for increasing the heating amount by the heating means in accordance with said predetermined during the normal thermal insulation
When the operation is performed, the same operation is performed during
In this case, the time for increasing the heating amount is shorter than that in the case where the heating is performed.
【0009】また第2の目的を達成するために本発明
は、加熱制御手段は、加熱量の増加時間の終了以前の所
定時に、加熱量増加の終了を報知してなるものである。In order to achieve the second object, according to the present invention, the heating control means notifies the end of the heating amount increase at a predetermined time before the end of the heating amount increasing time.
【0010】[0010]
【作用】本発明は上記構成により、通常保温温度制御中
の時に加熱時間を短くするので、保温温度が低いときで
も温かいご飯を提供できるとともに、加熱しすぎてご飯
が乾燥劣化するのを防止することができるものである。 According to the present invention, the above configuration shortens the heating time during normal heat-retention temperature control, so that hot rice can be provided even when the heat-retention temperature is low, and the rice is heated too much.
Can be prevented from drying and deterioration.
【0011】また一定時間加熱を行った時点で終了報知
をし、終了報知後も所定の時間だけ加熱を行うので、ご
飯をよそおう間でもご飯を冷やすことなく温かいご飯を
提供できるものである。Further, when the heating is performed for a certain period of time, the end is notified, and the heating is performed for a predetermined time after the end of the notification, so that it is possible to provide hot rice without cooling the rice even while leaving the rice.
【0012】[0012]
【実施例】以下、本発明の一実施例について図1、図2
を参照しながら説明する。図において、ご飯を入れる内
鍋5は、ヒータを鋳込んだ熱盤あるいは誘導加熱コイル
等よりなる加熱手段6の上に設置され加熱される。内鍋
5の底中央部にはこれと当接し内鍋の温度を検知するよ
うに温度検知手段7が設けられ、加熱制御手段8に信号
を送り、その信号により加熱制御手段8が加熱手段6の
加熱量を制御するものである。また内鍋5の上部には開
閉自在に蓋9が設けられている。1 and 2 show an embodiment of the present invention.
This will be described with reference to FIG. In the figure, an inner pot 5 for placing rice is placed on a heating means 6 composed of a hot plate or an induction heating coil into which a heater is cast, and is heated. At the center of the bottom of the inner pot 5, a temperature detecting means 7 is provided so as to be in contact with the inner pot to detect the temperature of the inner pot. Is to control the amount of heating. A lid 9 is provided on the upper part of the inner pot 5 so as to be freely opened and closed.
【0013】前記加熱制御手段8は、温度検知手段7の
出力を入力として、前記加熱手段6を制御するとともに
通常保温温度制御(約72℃で保温)と低温保温温度制
御(約60℃で保温)の二つの保温温度制御を行うもの
である。そして、この加熱制御手段8は保温制御中に別
設のスイッチ等よりなる加熱操作手段10を操作する
と、前記加熱手段6により前記内鍋5を加熱することが
できるようになっている。この加熱手段6による内鍋5
の加熱は、低温保温温度制御中に加熱操作手段10を操
作した場合、通常保温温度制御中に加熱操作手段10を
操作した場合より加熱手段による加熱時間を長く制御す
るものである。The heating control means 8 receives the output of the temperature detecting means 7 as an input, controls the heating means 6, and controls the normal warming temperature control (warming at about 72 ° C.) and the low-temperature warming temperature control (warming at about 60 ° C.). ) Is performed. The heating control means 8 can heat the inner pot 5 by the heating means 6 by operating a heating operation means 10 including a separate switch or the like during the heat retention control. Inner pot 5 by this heating means 6
When the heating operation means 10 is operated during the low temperature keeping temperature control, the heating time of the heating means is controlled to be longer than when the heating operation means 10 is operated during the normal heat keeping temperature control.
【0014】なお、前記低温保温温度制御は、詳細な説
明は省くが、約60℃の保温を一定時間と約75℃の保
温を一定時間繰り返すものであり、ご飯の保温劣化をな
くすとともに腐敗細菌栄養細胞を死滅させ最適保温を実
行するものである。The low-temperature heat-retaining temperature control, which is not described in detail, repeats the heat-retention of about 60 ° C. for a certain time and the heat-retention of about 75 ° C. for a certain time. It kills vegetative cells and performs optimal heat retention.
【0015】上記構成において、動作を図2により説明
する。図は保温温度制御中に加熱操作手段10を操作し
た場合の動作を表したものであり、実線が低温保温温度
制御の場合、一点鎖線が通常保温温度制御の場合であ
る。The operation of the above configuration will be described with reference to FIG. The figure shows the operation when the heating operation means 10 is operated during the heat-retaining temperature control. The solid line indicates the low-temperature heat-retaining temperature control, and the dashed line indicates the normal heat-retaining temperature control.
【0016】低温保温温度e(約60℃)にて内鍋5の
内で保温されているご飯は、時間fにて加熱操作手段1
0を操作することにより加熱を開始され、所定の加熱時
間gだけ加熱制御温度h(約90℃)に保たれるように
温度制御する。加熱時間gが経過した時点Aでブザ−、
ランプ等の報知手段により終了報知し、その後温かいご
飯を食べることができる。The rice kept in the inner pot 5 at the low temperature (e.g., about 60 ° C.) is heated by the heating operation means 1 at time f.
By operating 0, the heating is started, and the temperature is controlled so that the heating control temperature h (about 90 ° C.) is maintained for a predetermined heating time g. Buzzer at time A when heating time g has elapsed,
The end is notified by a notification means such as a lamp, and then hot rice can be eaten.
【0017】通常保温温度i(約72℃)にてご飯が保
温されている場合は、時間fにて加熱操作手段10を操
作すると、加熱時間jだけ加熱制御温度hに保たれるよ
うに温度制御する。加熱時間jが経過した時点Bで終了
報知するものである。When the rice is kept warm at the normal warming temperature i (about 72 ° C.), the heating operation means 10 is operated at the time f so that the temperature is maintained at the heating control temperature h for the heating time j. Control. The end is notified at the time point B when the heating time j has elapsed.
【0018】低温保温温度eは、通常保温温度iより1
2℃温度が低いので、加熱時間gを加熱時間jより長く
している。The low heat retention temperature e is usually 1 less than the heat retention temperature i.
Since the temperature is 2 ° C. lower, the heating time g is longer than the heating time j.
【0019】このように本発明の実施例のジャー炊飯器
の保温制御によれば、低温保温制御中の方を通常保温制
御中より加熱時間を長くするので、保温温度が低いとき
でも通常に保温しているときと同様に、温かいご飯を提
供できるものである。As described above, according to the temperature control of the jar rice cooker according to the embodiment of the present invention, the heating time is longer in the low temperature heat control than in the normal heat control, so that the heat is normally maintained even when the heat temperature is low. You can serve hot rice just as you do.
【0020】次に他の実施例について説明する。図3
は、炊飯完了直後の保温温度制御中に加熱操作手段10
を操作した場合の動作を表するものであり、実線が低温
保温温度制御中に加熱操作手段10を操作した場合、一
点鎖線が炊飯直後の保温温度制御中に加熱操作手段10
を操作した場合を示す。Next, another embodiment will be described. FIG.
Is the heating operation means 10 during the heat retention temperature control immediately after the completion of rice cooking.
When the heating operation means 10 is operated during the low-temperature keeping temperature control, the dashed line indicates the heating operation means 10 during the keeping temperature control immediately after the rice cooking.
Shows the case where is operated.
【0021】炊飯直後は、ご飯は高温であり、低温保温
温度eまで冷えてから低温保温制御が実行される。そし
て、実線に示されるように、時間lにて加熱操作手段1
0を操作することにより加熱を開始され、所定の加熱時
間gだけ加熱制御温度hに保たれるように温度制御す
る。加熱時間gが経過した時点Aで終了報知をし、その
後温かいご飯を食べることができる。Immediately after the rice is cooked, the rice is at a high temperature. After the rice is cooled to the low temperature keeping temperature e, the low temperature keeping control is executed. Then, as shown by the solid line, the heating operation means 1
By operating 0, the heating is started, and the temperature is controlled so that the heating control temperature h is maintained for a predetermined heating time g. At the time point A when the heating time g elapses, the end notification is made, and then hot rice can be eaten.
【0022】一点鎖線に示されるように、まだ通常保温
温度iまで冷えていない時間kにて加熱操作手段10を
操作された場合は、所定の加熱時間jだけ加熱制御温度
hに保たれるように温度制御する。加熱時間jが経過し
た時点Bで終了報知をし、その後温かいご飯を食べるこ
とができる。As shown by the dashed line, when the heating operation means 10 is operated at the time k during which the temperature has not yet been cooled to the normal heat retaining temperature i, the heating control temperature h is maintained at the heating control temperature h for a predetermined heating time j. Temperature control. At the time point B when the heating time j has elapsed, the end notification is made, and then hot rice can be eaten.
【0023】ここでも図2の実施例で記述したように、
加熱時間jより加熱時間gの方を長くしている。Again, as described in the embodiment of FIG.
The heating time g is longer than the heating time j.
【0024】以上の実施例によれば、一定温度以下のと
きに一定温度以上のときよりも加熱時間を長くするの
で、ご飯の温度が既に高いのに、加熱しすぎてご飯が乾
燥するのを防止するものである。According to the above embodiment, the heating time is longer when the temperature is below a certain temperature than when the temperature is above a certain temperature. Therefore, even if the temperature of the rice is already high, it is possible to prevent the rice from drying due to overheating. It is to prevent.
【0025】図4では、低温保温温度制御中に加熱操作
手段10を操作した場合の動作を表したものである。FIG. 4 shows an operation when the heating operation means 10 is operated during the low temperature keeping temperature control.
【0026】実線に示されるように、時間fにて加熱操
作手段10を操作することにより加熱を開始され、所定
の加熱時間gだけ加熱制御温度hに保たれるように温度
制御する。加熱時間gが経過した時点Aで報知手段によ
り終了報知し、その後温かいご飯を食べることができる
が、さらに時間mだけ加熱を続けるものである。As shown by the solid line, the heating is started by operating the heating operation means 10 at time f, and the temperature is controlled so that the heating control temperature h is maintained for a predetermined heating time g. At time A when the heating time g elapses, the end means is notified by the notifying means, and after that, hot rice can be eaten, but heating is continued for further time m.
【0027】以上の実施例によれば、所定時間加熱を行
った時点Aで終了報知し、その後も所定の時間mだけ加
熱を行うので、ご飯が温まったことを知り、使用者がご
飯をよそおう間でもご飯を冷やすことなく温かいご飯を
提供することができる。According to the above embodiment, the end is notified at the time A when the heating is performed for the predetermined time, and the heating is performed for the predetermined time m thereafter, so that the user knows that the rice has warmed up, and the user sends the rice. Hot rice can be provided without cooling the rice in between.
【0028】[0028]
【発明の効果】以上の実施例から明らかなように本発明
によれば、通常保温制御中の加熱増加時間を低温保温制
御中より短くするので、保温温度が低いときでも通常に
保温しているときと同様に、温かいご飯を提供すること
ができるとともに、加熱しすぎてご飯が乾燥劣化するの
を防止することができるものである。As is apparent from the above embodiment, according to the present invention, the heating increase time during the normal heat retention control is reduced by the low temperature heat retention control.
Because it is shorter than the middle of the meal, it is possible to provide hot rice even when the temperature is low, as well as when keeping it warm , and the rice will dry and deteriorate due to overheating.
Can be prevented .
【0029】また本発明は、低温保温温度制御中に加熱
操作手段を操作した場合、所定時間加熱を行った時点で
終了報知し、その後も所定の時間だけ加熱を行うので、
報知によりご飯が温まったことを知り、使用者がご飯を
よそおう間でもご飯を冷やすことなく温かいご飯を提供
することができるものである。Further, according to the present invention, when the heating operation means is operated during the low temperature keeping temperature control, the end is notified when the heating is performed for a predetermined time, and the heating is performed for a predetermined time thereafter.
It is possible to know that the rice has been warmed by the notification and to provide hot rice without cooling the rice while the user is away from the rice.
【図1】本発明の一実施例を示すジャー炊飯器の断面図FIG. 1 is a sectional view of a jar rice cooker showing one embodiment of the present invention.
【図2】同ジャー炊飯器における保温制御の時間−温度
特性図FIG. 2 is a time-temperature characteristic diagram of heat retention control in the rice cooker;
【図3】本発明の他の実施例を示すジャー炊飯器におけ
る保温制御の時間−温度特性図FIG. 3 is a time-temperature characteristic diagram of heat retention control in a jar rice cooker according to another embodiment of the present invention.
【図4】本発明のさらに他の実施例を示すジャー炊飯器
における保温制御の時間−温度特性図FIG. 4 is a time-temperature characteristic diagram of heat retention control in a jar rice cooker according to yet another embodiment of the present invention.
【図5】従来の保温制御の時間−温度特性図FIG. 5 is a time-temperature characteristic diagram of a conventional heat retention control.
5 内鍋 6 加熱手段 7 鍋温度検知手段 8 加熱制御手段 10 加熱操作手段 5 inner pan 6 heating means 7 pan temperature detecting means 8 heating control means 10 heating operation means
───────────────────────────────────────────────────── フロントページの続き (72)発明者 宮井 真千子 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (72)発明者 玉木 昌子 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (72)発明者 大西 晶子 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (72)発明者 安信 淑子 大阪府門真市大字門真1006番地 松下電 器産業株式会社内 (56)参考文献 特開 昭63−40511(JP,A) 特開 平5−305029(JP,A) (58)調査した分野(Int.Cl.7,DB名) A47J 27/00 109 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Makiko Miyai 1006 Kazuma Kadoma, Osaka Prefecture Inside Matsushita Electric Industrial Co., Ltd. (72) Inventor Akiko Onishi 1006 Kazuma Kadoma, Osaka Pref. Matsushita Electric Industrial Co., Ltd. (72) Inventor Yoshiko Yasunobu 1006 Oji Kadoma Kadoma, Osaka Pref. JP-A-63-40511 (JP, A) JP-A-5-305029 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A47J 27/00 109
Claims (2)
る加熱手段と、通常保温と低温保温の二つの保温状態に
応じて前記加熱手段を制御するとともに、所定の操作に
より所定時間、前記加熱手段による加熱量を増加させる
加熱制御手段とを備え、前記通常保温時に前記所定操作
が為された場合に、前記低温保温時に同操作が為された
場合より、加熱量の増加の時間を短くしてなる炊飯器等
の保温制御方法。1. An inner pot for putting rice, a heating means for heating the inner pot, and controlling the heating means in accordance with two warming states of normal warming and low-temperature warming . Heating control means for increasing an amount of heating by the heating means , wherein the predetermined operation is performed during the normal heat retention.
Was performed, the same operation was performed at the time of keeping the temperature at the low temperature.
A method for controlling heat retention of a rice cooker or the like, in which the time for increasing the amount of heating is shorter than in the case .
了以前の所定時に、加熱量増加の終了を報知してなる請
求項1記載の炊飯器等の保温制御方法。Wherein the heating control means to a predetermined at the end of the previous increase time of the heating amount, temperature retaining control method cooker etc. of claim 1 formed by notifying the completion of the heating amount increases.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6289622A JP3022215B2 (en) | 1994-11-24 | 1994-11-24 | Heating control method for rice cookers, etc. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6289622A JP3022215B2 (en) | 1994-11-24 | 1994-11-24 | Heating control method for rice cookers, etc. |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08140842A JPH08140842A (en) | 1996-06-04 |
JP3022215B2 true JP3022215B2 (en) | 2000-03-15 |
Family
ID=17745624
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6289622A Expired - Fee Related JP3022215B2 (en) | 1994-11-24 | 1994-11-24 | Heating control method for rice cookers, etc. |
Country Status (1)
Country | Link |
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JP (1) | JP3022215B2 (en) |
Families Citing this family (1)
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CN108742108B (en) * | 2018-06-19 | 2020-12-25 | 中山景泓达智能科技有限公司 | Original stewing cup, control method for stewed cubilose and control method for stewed tonic |
-
1994
- 1994-11-24 JP JP6289622A patent/JP3022215B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
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JPH08140842A (en) | 1996-06-04 |
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