JP3028983B2 - rice cooker - Google Patents
rice cookerInfo
- Publication number
- JP3028983B2 JP3028983B2 JP3264600A JP26460091A JP3028983B2 JP 3028983 B2 JP3028983 B2 JP 3028983B2 JP 3264600 A JP3264600 A JP 3264600A JP 26460091 A JP26460091 A JP 26460091A JP 3028983 B2 JP3028983 B2 JP 3028983B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- heating
- water
- rice
- water absorption
- 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 - Lifetime
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Description
【0001】[0001]
【産業上の利用分野】本発明は米が吸水しやすい温度に
一定時間保って、効率よく吸水させる吸水工程を有する
炊飯器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker having a water absorption step of keeping water at a temperature at which rice easily absorbs water for a certain time and efficiently absorbing water.
【0002】[0002]
【従来の技術】一般に炊飯は米に十分に水を吸わせてか
ら行わないと、芯部まで旨く炊けないことが知られてお
り、古来より常識として吸水が行われてきた。この吸水
は水温によって吸水スピードが異なり、20℃では30
分ほどで9割ほど吸水を終え2時間で完全に吸水(飽
和)する。ところが水温40℃では10分弱で9割吸水
するので、水温が高いほど効率よく吸水出来る。水温が
高いほど良いといっても、米が糊化し始める60℃以上
では米の表面が糊化して芯部に吸水出来ないので60℃
未満でなければならない。2. Description of the Related Art It is generally known that rice cannot be cooked satisfactorily until the core unless cooked after sufficient water is absorbed in rice. This water absorption speed varies depending on the water temperature.
Water absorption is completed in about 90% in about a minute, and water is completely absorbed (saturated) in 2 hours. However, at a water temperature of 40 ° C., 90% of the water is absorbed in less than 10 minutes, so the higher the water temperature, the more efficiently the water can be absorbed. Even if the higher the water temperature, the better, but if the rice starts to gelatinize at 60 ° C or higher, the surface of the rice gelatinizes and the core cannot absorb water.
Must be less than.
【0003】従来の炊飯器(特に近年のマイクロコンピ
ューター制御炊飯器)では、上記特性を考慮し炊飯開始
の操作をすると、水温を40〜50℃に保って吸水させ
る吸水工程(予熱炊き)を行った後に炊飯(炊き上げ)
を行うよう構成されており、これを実現するための様々
な発明がなされている。又、白米(うるち米)・もち米
・玄米等、米の種類(炊飯物)によって、吸水スピード
が異なることから、吸水工程の所定温度を米の種類で可
変させる発明(特公平3−32362号公報参照)等、
従来の構成をさらに進めた発明もなされている。In a conventional rice cooker (especially a recent microcomputer-controlled rice cooker), when the operation of starting rice cooking is performed in consideration of the above characteristics, a water absorption step (preheating cooking) of maintaining the water temperature at 40 to 50 ° C. and absorbing water is performed. After cooking rice (cook up)
And various inventions have been made to achieve this. Further, since the water absorption speed varies depending on the type of rice (cooked rice) such as white rice (sticky rice), sticky rice, brown rice, etc., an invention in which the predetermined temperature in the water absorption step is varied depending on the type of rice (Japanese Patent Publication No. 3-32362). See)
There are also inventions that further advance the conventional configuration.
【0004】[0004]
【発明が解決しようとする課題】炊飯器の加熱手段は内
釜底部を加熱しており、内釜内の炊飯物は底部の加熱手
段上面が先行して温度上昇する。一方、温度検出手段は
内釜底部の温度を検出しているが、加熱手段の無い中央
部の温度を検出しているため、加熱手段上面の内釜底部
の温度と異なる。前記所定温度を一定とした場合、水温
が低いほど加熱停止手段が動作するまでの時間が長くな
る。(水温が低いほど一定温度まで温度上昇するのに時
間を要す。)加熱時間が長くなった結果、内釜底部加熱
手段上面の炊飯物の温度は、加熱されすぎになり60℃
以上になる問題があった。従ってこの場所は吸水が十分
に行われずに糊化してしまうため炊き上がりにムラを生
じる原因となっていた。この水温差による問題は米の種
類によって所定温度を可変させる構成においても解決さ
れていない。The heating means of the rice cooker heats the bottom of the inner pot, and the temperature of the rice cooked in the inner pot rises at the top of the heating means at the bottom. On the other hand, the temperature detecting means detects the temperature at the bottom of the inner pot, but differs from the temperature at the bottom of the inner pot on the upper surface of the heating means because it detects the temperature at the center without the heating means. When the predetermined temperature is constant, the lower the water temperature, the longer the time until the heating stop means operates. (The lower the water temperature, the longer it takes for the temperature to rise to a certain temperature.) As a result of the longer heating time, the temperature of the rice cooked on the upper surface of the heating means at the bottom of the inner pot becomes overheated and becomes 60 ° C.
There was a problem that became more. Therefore, this location is not sufficiently absorbed and is gelatinized, resulting in uneven cooking. The problem caused by the water temperature difference has not been solved even in a configuration in which the predetermined temperature is varied depending on the type of rice.
【0005】[0005]
【課題を解決するための手段】本発明は上記課題を解決
するためになされたものであり、内釜に当接し炊飯物の
温度を検出する温度検出手段と、内釜内の炊飯物を加熱
する加熱手段と、温度検出手段の検出温度が吸水工程と
しての所定温度に達したことを検出し加熱手段に停止信
号を出力する加熱停止手段とを有し、前記所定温度を炊
飯開始時の温度検出手段の検出出力(初期水温)に応じ
て所定温度を定める所定温度決定手段を設け、この定め
られた所定温度で加熱停止手段に停止信号を出力させる
よう制御するようにした。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and has a temperature detecting means for detecting the temperature of cooked rice in contact with an inner pot, and heating the cooked food in the inner pot. Heating means, and a heating stop means for detecting that the temperature detected by the temperature detecting means has reached a predetermined temperature as a water absorption step, and outputting a stop signal to the heating means. A predetermined temperature determining means for determining a predetermined temperature in accordance with a detection output (initial water temperature) of the detecting means is provided, and control is performed such that a stop signal is output to the heating stopping means at the determined predetermined temperature.
【0006】また、前記内釜内の底部・上部の温度差は
水温が低いときほど大きく、これを均一にするには時間
を要する事から、炊飯開始時の温度検出手段の検出出力
から吸水工程の時間を決定する吸水時間決定手段を設け
た。[0006] The temperature difference between the bottom and the top of the inner pot is larger when the water temperature is lower, and it takes time to equalize the water temperature. The water absorption time determining means for determining the time is provided.
【0007】[0007]
【作用】前記本発明の構成によれば、初期水温が低いと
きは所定温度を低く、吸水時間を長く設定し、内釜底部
が加熱されすぎ局部的に高温になることを防ぎ、又、底
部の熱が対流して上部にまで伝わる時間も長くなり、均
一に吸水させる事ができ、炊き上がりのムラも防止でき
る。反対に初期水温が高温の場合は所定温度を高く、吸
水時間を短く設定し、無駄な時間を要する事なく均一に
吸水させることができる。According to the structure of the present invention, when the initial water temperature is low, the predetermined temperature is set low, the water absorption time is set long, and the bottom of the inner pot is prevented from being excessively heated and locally heated. The time required for the heat of the convection to reach the upper part by convection becomes longer, the water can be absorbed uniformly, and unevenness in the cooked state can be prevented. Conversely, when the initial water temperature is high, the predetermined temperature is set high, the water absorption time is set short, and water can be absorbed uniformly without wasting time.
【0008】[0008]
【実施例】以下本発明の一実施例を図面を用いて詳細に
説明する。図1は本発明の一実施例による炊飯器の断面
図。図2は同炊飯器の機能構成図。図3は同炊飯器で炊
飯した場合の温度特性と加熱状態を示す図で、水温が高
い場合。図4は同じく加熱状態を示す図で水温が低い場
合である。図において、1は本体、2は内釜、3は温度
検出手段、4は加熱手段、5は制御部、6は加熱停止手
段、7は所定温度決定手段、8は吸水時間決定手段であ
る。DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a sectional view of a rice cooker according to one embodiment of the present invention. FIG. 2 is a functional configuration diagram of the rice cooker. FIG. 3 is a diagram showing a temperature characteristic and a heating state when rice is cooked by the rice cooker, in a case where the water temperature is high. FIG. 4 is a diagram showing a heating state in which the water temperature is low. In the figure, 1 is a main body, 2 is an inner pot, 3 is a temperature detecting means, 4 is a heating means, 5 is a control unit, 6 is a heating stop means, 7 is a predetermined temperature determining means, and 8 is a water absorption time determining means.
【0009】その構成は本体1には炊飯物を収容する内
釜2が着脱自在に収納され、本体1には内釜2に当接し
て温度を検出する温度検出手段3と、内釜を加熱する加
熱手段4が設けられている。本体1内部には制御部5が
設けられ、温度検出手段3が入力として、加熱手段4が
出力として接続されている。制御部5にはマイクロコン
ピューター(図示せず)のプログラムとして加熱停止手
段6が設けられている。同マイクロコンピューター内に
はプログラムとして所定温度決定手段7、吸水時間決定
手段8も設けられている。In the structure, an inner pot 2 for accommodating cooked rice is removably accommodated in a main body 1, a temperature detecting means 3 which comes into contact with the inner pot 2 to detect a temperature, and heats the inner pot. The heating means 4 is provided. A control unit 5 is provided inside the main body 1, and the temperature detection unit 3 is connected as an input and the heating unit 4 is connected as an output. The control unit 5 is provided with a heating stop unit 6 as a program of a microcomputer (not shown). The microcomputer also includes a predetermined temperature determining means 7 and a water absorption time determining means 8 as programs.
【0010】以下、その動作を説明する。使用者が内釜
2に炊飯物(洗米した米と適量の水)を入れ、本体1に
収納すると、内釜2底部中央には温度検出手段3が、底
部外周には加熱手段4が当接する。炊飯スイッチ(図示
せず)を操作すると、制御部5に開始信号が送られる。
制御部5内のマイクロコンピューターはこの開始信号を
受けると、温度検出手段3の検出出力を初期水温として
取り込む。The operation will be described below. When the user puts cooked rice (washed rice and an appropriate amount of water) into the inner pot 2 and stores it in the main body 1, the temperature detecting means 3 is in contact with the center of the bottom of the inner pot 2 and the heating means 4 is in contact with the outer periphery of the bottom. . When a cooker switch (not shown) is operated, a start signal is sent to the controller 5.
When the microcomputer in the control section 5 receives this start signal, it takes in the detection output of the temperature detection means 3 as the initial water temperature.
【0011】次に所定温度決定手段7が動作し、検出し
た初期水温に応じて所定温度を決定する。本実施例では
初期水温に一定温度を加えた温度を所定温度とする。例
えば一定温度を30℃とすると、初期水温18℃では4
8℃が、初期水温5℃では35℃が所定温度として決定
される。Next, the predetermined temperature determining means 7 operates to determine a predetermined temperature according to the detected initial water temperature. In this embodiment, a predetermined temperature is a temperature obtained by adding a constant temperature to the initial water temperature. For example, if the constant temperature is 30 ° C., the initial water temperature is 18 ° C. and the temperature is 4 ° C.
8 ° C., and 35 ° C. is determined as the predetermined temperature when the initial water temperature is 5 ° C.
【0012】次に、吸水時間決定手段8が動作し、初期
水温に応じて吸水時間が決定される。この決定はマイク
ロコンピューター内に設けられた表1のテーブルデータ
から求められる。先の例では、初期水温18℃では14
分が、初期水温5℃では18分が表1から求まり、吸水
時間として決定される。Next, the water absorption time determining means 8 operates to determine the water absorption time according to the initial water temperature. This determination is obtained from the table data of Table 1 provided in the microcomputer. In the previous example, at an initial water temperature of 18 ° C., 14
In the case of an initial water temperature of 5 ° C., 18 minutes are obtained from Table 1 and determined as the water absorption time.
【0013】[0013]
【表1】 [Table 1]
【0014】以上のように、炊飯スイッチが操作される
と初期水温に応じて所定温度と吸水時間が瞬時に決定さ
れる。次に制御部5の指令により加熱手段4が加熱を開
始し吸水工程(予熱炊き)が開始される。図3及び図4
に示すごとく吸水工程では加熱手段4の加熱量が低く制
御される。加熱により、温度検出手段3の検出温度が上
昇して行き、決定された所定温度に至ると、加熱停止手
段6が動作して加熱手段4の加熱が停止する。この間の
温度上昇特性を見ると、水温18℃の例(図3)に比較
し、水温5℃(図4)では、水温が低いため加熱により
温度上昇するのに時間を要しており、加熱停止手段6の
温度・水温上層とも滑らかな傾きになっている。これに
対し、加熱手段4直上の水温はほぼ同じ傾きで上昇して
いるので、水温が低いほど温度検出手段3の温度と加熱
手段4直上の水温の差は大きくなっている。As described above, when the rice cooker switch is operated, the predetermined temperature and the water absorption time are instantaneously determined according to the initial water temperature. Next, the heating unit 4 starts heating according to a command from the control unit 5, and the water absorption step (preheating cooking) is started. 3 and 4
As shown in the figure, in the water absorption step, the heating amount of the heating means 4 is controlled to be low. Due to the heating, the temperature detected by the temperature detecting means 3 increases, and when the temperature reaches the determined predetermined temperature, the heating stopping means 6 operates to stop the heating of the heating means 4. Looking at the temperature rise characteristics during this time, when the water temperature is 5 ° C. (FIG. 4), it takes a longer time for the temperature to rise by heating because the water temperature is low compared to the case of the water temperature of 18 ° C. (FIG. 3). The upper layer of the temperature / water temperature of the stopping means 6 has a smooth inclination. On the other hand, since the water temperature immediately above the heating means 4 rises at substantially the same inclination, the difference between the temperature of the temperature detection means 3 and the water temperature immediately above the heating means 4 increases as the water temperature decreases.
【0015】このため、図5に示した従来の5℃炊飯例
のように、水温が低くても18℃のときと同じ所定温度
で加熱停止手段6を動作させると、加熱手段4直上の水
温は非常に高くなってしまい、まだ十分吸水出来ていな
いのに糊化を始めてしまう。又、低温時は米の吸水効率
が悪いが、図5では吸水時間も一定で変化しないので、
十分に吸水させる事が出来ず、旨い御飯に炊き上げるこ
とが出来ない。For this reason, when the heating stop means 6 is operated at the same predetermined temperature as at 18 ° C. even when the water temperature is low as in the conventional 5 ° C. rice cooking example shown in FIG. Becomes very high, and gelatinization starts even though water has not been absorbed sufficiently yet. At low temperatures, the water absorption efficiency of rice is poor, but in FIG. 5, the water absorption time is constant and does not change.
It is not able to absorb enough water to cook delicious rice.
【0016】一方、本発明による図4の例では、所定温
度が水温に応じて下がるために、加熱停止手段6が図5
に比べて早く動作し、水温が上がりすぎることがない。
又、水温が低いと吸水時間が延びるので吸水効率の悪さ
を補い、十分に吸水させる事ができる。On the other hand, in the example shown in FIG. 4 according to the present invention, since the predetermined temperature is lowered in accordance with the water temperature, the heating stop means 6 is turned off in FIG.
It operates faster and does not have too high a water temperature.
Further, when the water temperature is low, the water absorption time is prolonged, so that the poor water absorption efficiency can be compensated and sufficient water can be absorbed.
【0017】本実施例では、加熱停止手段6の初回動作
の後に、所定温度未満に温度検出手段3の検出温度が下
がった場合は、再度加熱が再開されるように構成してお
り、再び所定温度に至れば加熱停止手段6が再度動作す
るように構成している。定められた吸水時間が経過する
と吸水工程を終了し、加熱停止手段6に関係なく加熱手
段4が加熱を開始し、炊飯が始まる。内釜2内部の米が
水を吸って、水がなくなると内釜底部の温度が急上昇
し、これを温度検出手段3で検出して炊飯が終了する。In this embodiment, if the temperature detected by the temperature detecting means 3 falls below a predetermined temperature after the initial operation of the heating stopping means 6, the heating is restarted again. When the temperature reaches, the heating stop means 6 is operated again. When the predetermined water absorption time elapses, the water absorption process ends, the heating means 4 starts heating regardless of the heating stop means 6, and rice cooking starts. When the rice inside the inner pot 2 absorbs water and runs out of water, the temperature at the bottom of the inner pot rises rapidly, and this is detected by the temperature detecting means 3 to finish the rice cooking.
【0018】[0018]
【発明の効果】以上のように本発明の構成によれば初期
水温によって加熱停止手段の所定温度と、吸水時間を適
切に変化させるので、初期水温に関係なく常にムラなく
吸水させることができるので炊きムラが少なく、かつ旨
い炊き上がりの御飯を提供することができる。As described above, according to the structure of the present invention, the predetermined temperature of the heating stop means and the water absorption time are appropriately changed depending on the initial water temperature, so that the water can be absorbed evenly regardless of the initial water temperature. It is possible to provide deliciously cooked rice with less uneven cooking.
【0019】本実施例では、もっとも効果が上がるよう
に所定温度・吸水時間とも変化するようにしたが、所定
温度だけ初期水温で変化するようにしてもよい。In the present embodiment, both the predetermined temperature and the water absorption time are changed so as to obtain the most effect. However, the predetermined water temperature may be changed at the initial water temperature.
【0020】又、初期水温から所定温度・吸水時間を求
めるのに一定温度加えるようにしたが、この求め方も本
実施例に限るものではない。Although a predetermined temperature is added to obtain the predetermined temperature and the water absorption time from the initial water temperature, the method of obtaining the predetermined temperature is not limited to this embodiment.
【図1】本発明の一実施例による炊飯器の断面図であ
る。FIG. 1 is a sectional view of a rice cooker according to one embodiment of the present invention.
【図2】同炊飯器の機能構成図である。FIG. 2 is a functional configuration diagram of the rice cooker.
【図3】同炊飯器で炊飯した場合の温度特性と加熱状態
を示す図で、水温が高い場合である。FIG. 3 is a diagram showing temperature characteristics and a heating state when rice is cooked by the rice cooker, in a case where a water temperature is high.
【図4】同図で、水温が低い場合である。FIG. 4 shows a case where the water temperature is low.
【図5】従来の炊飯器で図4と同条件の炊飯をした場合
の温度特性と加熱状態を示す図である。FIG. 5 is a diagram showing temperature characteristics and a heating state when rice is cooked under the same conditions as in FIG. 4 using a conventional rice cooker.
1 本体 2 内釜 3 温度検出手段 4 加熱手段 6 加熱停止手段 7 所定温度決定手段 8 吸水時間決定手段 DESCRIPTION OF SYMBOLS 1 Main body 2 Inner pot 3 Temperature detecting means 4 Heating means 6 Heating stopping means 7 Predetermined temperature determining means 8 Water absorption time determining means
Claims (1)
内釜(2)と、内釜(2)に当接し炊飯物の温度を検出
する温度検出手段(3)と、内釜(2)内の炊飯物を加
熱する加熱手段(4)と、前記温度検出手段(3)の検
出温度が所定温度に達したことを検出し前記加熱手段
(4)に停止信号を出力する加熱停止手段(6)とを有
し、炊飯開始時の前記温度検出手段(3)の検出出力に
応じて所定温度を定める所定温度決定手段(7)を設け
るとともに、炊飯開始時の前記温度検出手段(3)の検
出出力に応じて吸水時間を決定する吸水時間決定手段
(8)を設け、この所定温度決定手段(7)が定めた所
定温度を温度検出手段(3)が検出したときに、加熱停
止手段(6)が加熱手段(4)に停止信号を出力し、さ
らに、吸水時間決定手段(8)が決定した吸水時間だけ
前記所定温度で加熱停止手段(6)が停止信号を出力す
ることを特徴とする炊飯器。1. A main body (1), an inner pot (2) housed in the main body (1), temperature detecting means (3) abutting on the inner pot (2) to detect the temperature of cooked rice, A heating means (4) for heating the cooked rice in the kettle (2) and a stop signal is output to the heating means (4) upon detecting that the temperature detected by the temperature detecting means (3) has reached a predetermined temperature. A predetermined temperature determining means (7) for determining a predetermined temperature in accordance with a detection output of the temperature detecting means (3) at the time of starting rice cooking, and detecting the temperature at the time of starting rice cooking. Water absorption time determining means (8) for determining the water absorption time in accordance with the detection output of the means (3) is provided, and when the temperature detecting means (3) detects the predetermined temperature determined by the predetermined temperature determining means (7). The heating stop means (6) outputs a stop signal to the heating means (4), and further, the water absorption time determining means The rice cooker characterized in that the heating stop means (6) outputs a stop signal at the predetermined temperature for the water absorption time determined by (8).
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3264600A JP3028983B2 (en) | 1991-10-14 | 1991-10-14 | rice cooker |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3264600A JP3028983B2 (en) | 1991-10-14 | 1991-10-14 | rice cooker |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0595833A JPH0595833A (en) | 1993-04-20 |
JP3028983B2 true JP3028983B2 (en) | 2000-04-04 |
Family
ID=17405569
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3264600A Expired - Lifetime JP3028983B2 (en) | 1991-10-14 | 1991-10-14 | rice cooker |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3028983B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4577133B2 (en) * | 2005-07-25 | 2010-11-10 | タイガー魔法瓶株式会社 | Electric rice cooker |
JP5193531B2 (en) * | 2007-08-29 | 2013-05-08 | 三洋電機株式会社 | rice cooker |
JP5891155B2 (en) * | 2012-09-14 | 2016-03-22 | シャープ株式会社 | rice cooker |
CN108309026B (en) * | 2018-03-15 | 2020-06-12 | 杭州九阳小家电有限公司 | Method for controlling water absorption temperature of rice cooking |
CN109288374B (en) * | 2018-09-20 | 2020-12-08 | 珠海格力电器股份有限公司 | Cooking appliance and control method thereof |
CN115444283A (en) * | 2022-10-28 | 2022-12-09 | 珠海格力电器股份有限公司 | Cooking appliance, cabinet door cooling control method and device and storage medium |
-
1991
- 1991-10-14 JP JP3264600A patent/JP3028983B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0595833A (en) | 1993-04-20 |
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