JP4391038B2

JP4391038B2 - Electric rice cooker

Info

Publication number: JP4391038B2
Application number: JP2001139697A
Authority: JP
Inventors: 弘大矢; 順一小松
Original assignee: Panasonic Corp; Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Corp; Panasonic Holdings Corp
Priority date: 2001-05-10
Filing date: 2001-05-10
Publication date: 2009-12-24
Anticipated expiration: 2021-05-10
Also published as: JP2002330864A

Description

【０００１】
【発明の属する技術分野】
この発明は、家庭用及び業務用に使用される炊飯器に関するものである。
【０００２】
【従来の技術】
近年、電磁誘導加熱を利用した電気炊飯器が提案されている。図３において、１は上面
が開口する円筒上のボディで、このボディ１内部には鍋３の収納部であるコイルベース２が配設され、かつこのコイルベース２は非金属材料により有底円筒状に成形されている。コイルベース２の外側には加熱手段である誘導コイル４が鍋３の底面ならびに底側面部に対向して配設されている。前記電気炊飯器において、まず鍋に調理物である米及び水を所定量投入した後、誘導コイル４に通電し鍋３を加熱する。所定の通電パターンで通電することにより炊飯が行われる。
【０００３】
【発明が解決しようとする課題】
しかしながら、前記炊飯器では鍋中央下方部にベチヤが生じ食味を著しく低下させるものであった。
【０００４】
また、炊飯後、前記ご飯を撹拌すると、前記ベチャ部がくずれ、正常に炊けたご飯の表面に付着する。その結果ご飯表面にベタツキが生じ、団子状になり食味を著しく低下させるものであった。
【０００５】
特に、品種が魚沼産こしひかりやササニシキ等の軟質米と呼ばれている品種や、取れたての新米等は上記現象が発生しやすく、炊飯量を減らしたり、水加減を少なくするなど特別の技術を用いて炊飯を行っていた。
【０００６】
また、加熱手段が下方部のみに集中した加熱を行うため、鍋底面部に焦げが発生しやすくなるため、炊飯後期プロセスで必要な「焼き行程」が実現困難になり、鍋側面部がびしょつく等、食味の低下が発生していた。
【０００７】
本発明は以上の事情に鑑みて、本発明は、鍋中央下部のベチャ付を抑え食味を改善した炊飯器を提供することを目的とする。
【０００８】
【課題を解決するための手段】
上記課題を解決するため本発明は、鍋の底面部を加熱する第１の加熱手段と、前記第１の加熱手段の外側に位置し前記鍋の底側面部を加熱する第２の加熱手段と鍋側面に対向してなる第３の加熱手段と、前記第１、第２、第３の加熱手段の通電を制御する制御手段と、「炊き上げ１」、「炊き上げ２」、「追い炊き１」及び「追い炊き２」を順次展開する炊飯プロセスとを備え、前記「炊き上げ１」は第２の加熱手段及び第３の加熱手段を前記調理物の上部の温度が前記調理物の下層部の温度より高くなるように通電し、前記「炊き上げ２」は第１の加熱手段及び第２の加熱手段を通電するとともに、「追い炊き１」及び「追い炊き２」は鍋の側面部が１００℃以上に保つよう第３の加熱手段を通電したものである。
【０００９】
【発明の実施の形態】
請求項１記載の発明は、ボディと、このボディに着脱自在に収納され調理物を入れる鍋と、前記鍋の底面部を加熱する第１の加熱手段と、前記第１の加熱手段の外側に位置し前記鍋の底側面部を加熱する第２の加熱手段と、前記鍋の側面部を加熱する第３の加熱手段と、前記第１、第２、第３の加熱手段の通電を制御する制御手段と、「炊き上げ１」、「炊き上げ２」、「追い炊き１」及び「追い炊き２」を順次展開する炊飯プロセスとを備え、前記「炊き上げ１」は第２の加熱手段及び第３の加熱手段を前記調理物の上部の温度が前記調理物の下層部の温度より高くなるように通電し、前記「炊き上げ２」は第１の加熱手段及び第２の加熱手段を通電するとともに、「追い炊き１」及び「追い炊き２」は鍋の側面部が１００℃以上に保つよう第３の加熱手段を通電することにより、「炊き上げ１」工程においてには第２の加熱手段および第３の加熱手段を通電とすることで調理物の上層部と下層部の温度差を生じさせることにより下層部のべちゃつきを防ぐことができ「追い炊き１」および「追い炊き２」には鍋の側面部が１００℃以上に保つよう主に第３の加熱手段を通電することによって、鍋底面部の焦げが発生すること無しに、炊飯後期に必要な「焼き工程」が実現できになり、鍋側面部がびしょつく等食味の低下を防止できる。また、炊飯プロセス後半は主に第３の加熱手段で所定時間加熱することにより、炊飯プロセス中期は、第１の加熱コイルと第２の加熱コイルが対向する面が他の部分より多く加熱されるため、この近傍の鍋と接触した米粒が多く加熱される。加熱された米粒は約６０℃を超えると粉化が開始され米内の澱粉が流出し始め、鍋接触部分調理物である米・水を主に沸騰まで加熱することにより鍋内の対流を促進し均一に温度上昇させる。沸騰した時、底加熱手段と対向した鍋表面部は鍋内の他の部分より多く加熱されるためこの鍋表面に当接した米はきわめて多くの熱を受けることになりでん粉粒が溶出し、前記第１及び第２の加熱手段に当接した鍋表面に付着し鍋表面との付着面積が増大する。この時さらに底加熱手段で加熱を継続すると前記澱粉粒と鍋表面の付着面積が大きいため前記澱粉粒への熱流が大きくなり、澱粉流に色が付き焦げの発生となる。ここで、澱粉粒の付着のない第３の加熱手段を使用することによって、澱粉への集中加熱が低減されるため焦げの発生を気にすること無に加熱を継続することができる。前記のように加熱を継続することにより、鍋側面部を１００℃以上に保つことができるため鍋側面に生ずる白化を抑えることができるとともに調理物であるご飯内の温度が１００℃より高いレベルで維持することができるため、十分なα化が可能となり、さらにご飯表面に存在する表面水（遊離水）も除去することができ、はり・甘味を向上させた炊飯器を提供することができる。
【００１０】
請求項２記載の発明は、鍋の温度を検知する温度検知手段を備え炊飯開始後、「炊き上げ１」において、温度検知装置の温度が所定値になるまで、第２の加熱手段に加え、第３の加熱手段により通電することにより、調理物上層部と下層部の温度差がより早く拡大するため、短い初期通電で前記第１の手段よりも短時間で同様の効果を得ることができる。また、炊飯量が変わっても、温度検知装置よりフィードバックされるため炊飯性能がより安定する。
【００１１】
請求項３記載の発明は、「炊き上げ１」において、炊飯開始後所定時間、第２の加熱手段に加え、第３の加熱手段により通電することにより、調理物上層部と下層部の温度差がより早く拡大するため、短い初期通電で前記第１の手段よりも短時間で同様の効果を得ることができる。また、炊飯量が一定している場合炊飯性能がより安定する。
【００１２】
請求項４記載の発明は、第１、第２及び第３の加熱手段は互いに独立して構成されることにより、必要な加熱が自在に設定でき米品種に対して幅広く対応した炊飯器を提供できる。
【００１３】
請求項５記載の発明は、第１及び第２の加熱手段が同時に通電している時、第３の加熱手段は強制的に通電ＯＦＦとすることにより、３つの加熱源が同時に通電しないことで全体の給電量を抑えることができる。
【００１４】
【実施例】
以下、本発明の一実施例を図１〜３により説明する。図において、１０は上面が開口するボディでありまた１１は非金属材料により有底円筒状に成形されたコイルベース、１２は鍋で、ボディ１０と着脱自在に配設されている。コイルベース１１の鍋１２の底部に対向する部分には第１の加熱手段である内コイル１３が配設されている。また、前記コイルベース１１の鍋１２の底側部に対向する部分に、第２加熱手段である外コイル１４が配設されている。１５は第３の手段である側面コイルが、鍋１２の側面に対向して設けられている。１６は内コイル１３及び外コイル１４、側面コイル１５に各々に交番磁界を発生させるための電流を流す回路基板である。１７は、鍋の温度を検知する温度検出手段である底センサーでコイルベースに設けられ、前記鍋１２の鍋底中央部に当接し、鍋１２の温度を検知する。１７は外蓋でこの外蓋１７の上部には沸騰検知手段である蓋センサー１８が
設けられ調理物１９から発生する蒸気温度を検知して沸騰を検知する。また、本実施例の基米の質量は７ｋｇ、内コイル１３と外コイル１４の入力は６．５ｋｗ、側面コイルの入力は２ｋｗである。
【００１５】
以下、上記構成おける動作を説明する。鍋１２に、米水等の調理物１９を投入し、炊飯器を動作させる回路基板１６から外コイル１４及び側面コイル１５に電流を流すと外コイル１４及び側面コイル１５は交番磁界を発生し鍋１２が加熱して調理物２０の温度が上昇する。炊飯が開始し図２に示す加熱プロセスにより炊飯される。加熱プロセス中、「炊き上げ１」を主に外コイル１４にて炊飯し必要に応じ第１の側面コイル１５を通電させる。
【００１６】
炊飯の炊き上げプロセス時、調理物の温度を均一に上昇させる沸騰に達すると調理物である米は水を吸収し調理物上層部は比較的早く米の周りの水が無くなり炊きが少なくなり、調理物下方は最後まで米の周りに水が存在するため炊けすぎた状態となり、ベチャになりやすいものであった。
【００１７】
従って、炊飯初期プロセスである「炊き上げ１」で外コイル１４及び側面コイル１５を通電し加熱すると調理物１９中の水は、鍋側部を通過する外対流となり調理物１９上層部の温度が上昇する。この後「炊き上げ２」で内コイル１３及び外コイル１４の両方を通電することにより調理物上層部の温度がすでに下層部よりも早く上昇しているため調理物１９下方部の炊けすぎを防止できる。また「炊き上げ１」の時間をコントロールすることにより調理物上層部と下層部の温度差をコントロールできる。すなわち、「炊き上げ１」の通電時間を長くすればするほど調理物上層部と下層部の温度差が広がるものである。
【００１８】
図３は、「炊き上げ１」の時間を可変させた時の調理物の温度を示したグラフである。図中ａは調理物１９の下層部の温度、ｂは同中層部の温度、ｃは同中層部の温度を示す。「炊き上げ１」の時間で、（Ａ）は「炊き上げ１」の時間が０、（Ｂ）は「炊き上げ１」の時間が標準、（Ｃ）「炊き上げ１」の時間が長い場合を示す。図より明らかなように「炊き上げ１」の時間が長くなればなるほど、下層部の温度ａと上層部の温度ｃの差が広がっている。発明者らの実験によれば、（Ａ）でのご飯は、下層部にべちゃつきが生じ食味を悪化させていた。また（Ｃ）でのご飯は下層部が煮足りなくなりボロボロとした食感となった。（Ｂ）のご飯は、ご飯の上下むらがほとんど無く食味も良好であった。
【００１９】
上記実験からも、「炊き上げ１」の時間を最適にすることにより、ご飯の食味を向上させることができる。
【００２０】
また、この温度差を利用すると、例えば新米は少ない熱量でご飯のα化が促進されやすいが炊きすぎるとベチャになりやすい。一方古米は多少炊きすぎてもベチャにはなりにくいが、多量の熱量で加熱しないとα化が促進され難い特徴をもつ。従って新米では第２の加熱手段の通電時間を長くすることにより、下層部のベチャを抑え、古米では第２の加熱手段の通電時間を短くすることにより下層部の加熱量を増やしα化を促進させる。同様に米の品種によっても前記と同様な効果を得る事ができる。
【００２１】
また、「炊き上げ１」の工程で外コイル１４と側面コイル１５を同時に通電する場合と外コイル１４のみを通電する場合の炊飯状態の結果はほぼ同程度であるが、外コイル１４と側面コイル１５を同時に通電した方が調理物１９の上下むらがより早く拡大するため、短時間で同様の効果を得ることができる。
【００２２】
なお、本実施例の「炊き上げ１」の時間は、あらかじめプログラムにより設定している。これは、本実施例のように炊飯システムに組み込まれる炊飯器の場合は、あらかじめ炊飯量及び加水量をあらかじめ設定するため時間で設定したほうが炊飯性能が安定する。し
かし、家庭用の炊飯器のように炊飯量があらかじめ設定できない場合、底センサー１７の温度が所定値になるまで通電する方がより炊飯性能が安定する。前記のように、炊飯器の使用条件に合わせて、炊飯が安定する方を選択すればよい。
【００２３】
炊飯プロセス中期である「炊き上げ２」においては、調理物１９内の温度を均一且つ素早く上げることが必要となる。従ってこの工程では、内コイル１３及び外コイル１４の両方通電して最大電力で通電する。この時側面コイル１５も通電すると沸騰時間の短縮が図れるが側面コイル１５は調理物１９の上方のみ加熱するため炊きむらが増加するものになった。従って、側面コイル１５は非通電のほうがでご飯の出来が良好となるため内コイル１３及び外コイル１４が両方通電された場合側面コイル１５を強制的にＯＦＦとした。この場合、本実施例の最大入力は１３ｋｗとなり全ての加熱コイルを通電した場合の１５ｋｗと比べ電源容量を削減できる。
【００２４】
次に、炊飯プロセス後期である「追い炊き１」及び「追い炊き２」だが、炊飯プロセス中期である「炊き上げ２」では、内コイル１３と外コイルが対向する面が他の部分より多く加熱されるため、この近傍の鍋と接触した調理物１９が多く加熱されため、この鍋表面に当接した調理物１９米はきわめて多くの熱を受けることになりでん粉粒が溶出し、前記内コイル１３及び外コイル１４に当接した鍋表面に付着し鍋表面との付着面積が増大する。この時さらに内コイル１３及び外コイル１４で加熱を継続すると前記澱粉粒と鍋表面の付着面積が大きいため前記澱粉粒への熱流が大きくなり、澱粉流に色が付き焦げの発生となる。ここで、澱粉粒の付着のない側面コイル１５を使用することによって、澱粉への集中加熱が低減されるため焦げの発生を気にすること無に加熱を継続することができる。前記のように加熱を継続することにより、鍋１２の側面部を１００℃以上に保つことができるため鍋１２の側面に生ずる白化を抑えることができるとともに調理物１９であるご飯内の温度が１００℃より高いレベルで維持することができるため、十分なα化が可能となり、さらにご飯表面に存在する表面水（遊離水）も除去することができ、はり・甘味を向上させた炊飯器を提供することができる。
【００２５】
前記内容で明らかなように、炊飯プロセス後期で、側面コイル１５通電することにより、焦げを抑え且つ調理物内の温度を９８℃以上に維持し調理物１９のご飯のアルファ化を促進するするとともに、ご飯となった時に付着している表面水を飛ばしいわゆる「焼工程」を実現しご飯のはりを向上させ食味の大幅な向上が図られる。
【００２６】
【発明の効果】
以上のように、請求項１記載の発明によれば、鍋中央部のベチャつきを抑え食味を大幅に向上させ、また、ご飯の焦げを抑え十分なα化が可能となり、さらにご飯表面に存在する表面水（遊離水）も除去することができ、はり・甘味を向上させた炊飯器を提供することができる。
【００２７】
また、請求項２記載の発明によれば、スピーディで且つ炊飯量が可変しても炊飯性能の安定した炊飯器を提供することができる。
【００２８】
また、請求項３記載の発明によれば、スピーディで且つ炊飯量が予め判っている時の炊飯性能を安定させた炊飯器を提供できる。
【００２９】
また、請求項４記載の発明によれば、幅広い米質の対応した炊飯器を提供することができる。
【００３０】
また、請求項５記載の発明によれば、全体の給電量を抑える炊飯器を提供することができる。
【図面の簡単な説明】
【図１】本発明の実施例における電気炊飯器の破断縦断面図
【図２】同、電気炊飯器の炊飯プロセス図
【図３】同、電気炊飯器の温度上昇図
【図４】従来例における炊飯器の破断縦断面図
【符号の説明】
１０ボディ
１２鍋
１３内コイル（第１の加熱手段）
１４外コイル（第２の加熱手段）
１５側面コイル（第３の加熱手段）
１７底センサー（温度検知手段）
１８蓋センサー（沸騰検知手段）[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice cooker used for home use and business use.
[0002]
[Prior art]
In recent years, electric rice cookers using electromagnetic induction heating have been proposed. In FIG. 3, reference numeral 1 denotes a cylindrical body whose upper surface is open. Inside the body 1, a coil base 2 which is a storage portion for the pan 3 is disposed, and the coil base 2 is a bottomed cylinder made of a nonmetallic material. It is shaped into a shape. An induction coil 4 serving as a heating means is disposed outside the coil base 2 so as to face the bottom surface and the bottom side surface portion of the pan 3. In the electric rice cooker, first, a predetermined amount of cooked rice and water are put into a pan, and then the induction coil 4 is energized to heat the pan 3. Cooking rice is performed by energizing with a predetermined energization pattern.
[0003]
[Problems to be solved by the invention]
However, in the rice cooker, vegetation is generated in the lower central part of the pan, and the taste is remarkably lowered.
[0004]
Moreover, if the said rice is stirred after cooking rice, the said bech part will collapse and will adhere to the surface of the rice cooked normally. As a result, the rice surface became sticky and became a dumpling, which significantly reduced the taste.
[0005]
In particular, varieties that are called soft rice such as Uonuma Koshihikari and Sasanishiki, and freshly picked rice are prone to the above phenomenon, and special techniques such as reducing the amount of cooking rice and reducing water consumption. I was cooking rice.
[0006]
In addition, because the heating means performs heating concentrated only on the lower part, it is easy for the bottom surface of the pan to be burnt, making it difficult to achieve the “baking process” required in the late rice cooking process, and the side surface of the pan becomes soggy A decrease in taste occurred.
[0007]
The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a rice cooker that improves the taste by suppressing the betting at the lower center of the pan.
[0008]
[Means for Solving the Problems]
In order to solve the above problems, the present invention includes a first heating unit that heats the bottom surface of the pan, and a second heating unit that is located outside the first heating unit and heats the bottom side surface of the pan. Third heating means facing the side of the pan, control means for controlling energization of the first, second, and third heating means, “cooking 1”, “cooking 2”, “cooking” 1 ”and“ cooking 2 ”in order, and the“ cooking 1 ”has a second heating means and a third heating means, the temperature of the upper part of the cooked food being the lower layer of the cooked food. The “cooking 2” energizes the first heating means and the second heating means, and “cooking 1” and “cooking 2” are side portions of the pan. There is obtained by energizing the coercive Tsuyo third heating means or 100 ° C..
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is a body, a pan that is detachably stored in the body, puts a food, a first heating means that heats a bottom surface of the pan, and an outer side of the first heating means. The second heating means for heating the bottom side surface portion of the pan, the third heating means for heating the side surface portion of the pan, and the energization of the first, second and third heating means are controlled. And a rice cooking process that sequentially develops “cooking 1”, “cooking 2”, “cooking 1”, and “cooking 2”, wherein “cooking 1” is a second heating unit and The third heating means is energized so that the temperature of the upper part of the cooked food is higher than the temperature of the lower layer of the cooked food, and the “cooking 2” energizes the first heating means and the second heating means. as well as, "reheating 1" and "reheating 2" side surface portion of the pot holding strength above 100 ° C. By energizing the third heating means, to the "cook-up 1" step causes a temperature difference between the upper portion and the lower portion of the food by the energization of the second heating means and the third heating means It is possible to prevent the lower layer from becoming sticky by making the third heating means energize mainly for the “side cooking 1” and “top cooking 2” so that the side surface of the pan is kept at 100 ° C. or higher. Without the burning of the bottom part of the pan, the “baking process” required in the later stage of cooking can be realized, and the deterioration of the taste such as the side part of the pan becoming soaked can be prevented. Moreover, the surface where the 1st heating coil and the 2nd heating coil oppose is heated more than another part in the latter half of the rice cooking process by mainly heating with the 3rd heating means for a predetermined time, and in the middle rice cooking process. Therefore, many rice grains in contact with this nearby pan are heated. When the heated rice grains exceed about 60 ° C, pulverization starts and the starch in the rice begins to flow out, and the convection in the pot is promoted by heating the rice / water, which is a pot-contacting partial cooked product, mainly to boiling. Increase the temperature uniformly. When boiling, the surface of the pan opposite the bottom heating means is heated more than the rest of the pan, so the rice in contact with the pan surface will receive a great deal of heat and the starch granules will elute. Adhering to the surface of the pan in contact with the first and second heating means, the adhesion area with the pan surface increases. At this time, if the heating is further continued with the bottom heating means, the adhesion area between the starch granules and the pan surface is large, so that the heat flow to the starch granules becomes large, and the starch flow is colored and the charring occurs. Here, since the concentrated heating to starch is reduced by using the 3rd heating means without the adhesion of a starch grain, heating can be continued without worrying about generation | occurrence | production of a burning. By continuing the heating as described above, the side surface of the pan can be kept at 100 ° C. or higher, so that whitening that occurs on the side of the pan can be suppressed and the temperature in the cooked rice is higher than 100 ° C. Since it can maintain, sufficient alpha-ization is attained, Furthermore, the surface water (free water) which exists in the rice surface can also be removed, and the rice cooker which improved the stickiness and sweetness can be provided.
[0010]
According to a second aspect of the invention, after the start of cooking includes a temperature detecting means for detecting a temperature of the pot, in "cook-up 1", the temperature of the temperature sensing device in addition to until the second heating means such a predetermined value Since the temperature difference between the upper layer portion and the lower layer portion of the cooked food is expanded more quickly by energizing with the third heating means, the same effect can be obtained in a shorter time than the first means with a short initial energization. it can. Moreover, even if the amount of cooked rice is changed, the rice cooking performance is more stable because it is fed back from the temperature detection device.
[0011]
According to a third aspect of the invention, the "cook-up 1", a constant time locations after start cooking, in addition to the second heating means, by energizing the third heating means, the temperature of the food upper portion and the lower portion Since the difference expands more quickly, the same effect can be obtained in a shorter time than the first means with a short initial energization. Moreover, when the amount of cooked rice is constant, the cooked rice performance is more stable.
[0012]
The invention according to claim 4 provides a rice cooker in which the first, second and third heating means are configured independently of each other so that necessary heating can be freely set and the rice varieties are widely supported. it can.
[0013]
According to the fifth aspect of the present invention, when the first and second heating means are energized at the same time, the third heating means is forcibly turned off so that the three heating sources are not energized simultaneously. The total power supply amount can be reduced.
[0014]
【Example】
An embodiment of the present invention will be described below with reference to FIGS. In the figure, 10 is a body whose upper surface is open, 11 is a coil base formed into a bottomed cylindrical shape with a non-metallic material, and 12 is a pan, which is detachably attached to the body 10. An inner coil 13 serving as a first heating means is disposed at a portion of the coil base 11 that faces the bottom of the pan 12. In addition, an outer coil 14 serving as a second heating means is disposed on a portion of the coil base 11 facing the bottom side of the pan 12. A side coil 15 is a third means provided to face the side surface of the pan 12. Reference numeral 16 denotes a circuit board through which a current for generating an alternating magnetic field is supplied to the inner coil 13, the outer coil 14, and the side coil 15. Reference numeral 17 denotes a bottom sensor which is a temperature detecting means for detecting the temperature of the pan, and is provided on the coil base and abuts on the center of the pan bottom of the pan 12 to detect the temperature of the pan 12. Reference numeral 17 denotes an outer lid, and a lid sensor 18 serving as a boiling detection means is provided on the upper portion of the outer lid 17 to detect the temperature of steam generated from the food 19 and detect boiling. Further, the mass of the base rice in this embodiment is 7 kg, the input of the inner coil 13 and the outer coil 14 is 6.5 kw, and the input of the side coil is 2 kw.
[0015]
The operation in the above configuration will be described below. When the cooked food 19 such as rice water is put into the pan 12 and a current is passed from the circuit board 16 that operates the rice cooker to the outer coil 14 and the side coil 15, the outer coil 14 and the side coil 15 generate an alternating magnetic field and the pan. 12 heats and the temperature of the foodstuff 20 rises. Rice cooking is started and cooked by the heating process shown in FIG. During the heating process, “cooking 1” is mainly cooked by the outer coil 14 and the first side coil 15 is energized as necessary.
[0016]
During the cooking process of cooking rice, when the boiling reaches a temperature that uniformly raises the temperature of the cooked rice, the rice that is the cook absorbs water, the upper layer of the cooked food loses water around the rice relatively quickly, and cooking is reduced, The bottom of the cooked food was overcooked due to the presence of water around the rice until the end, and it was easy to bet.
[0017]
Therefore, when the outer coil 14 and the side coil 15 are energized and heated in the “cooking 1” process, which is the initial process of cooking rice, the water in the cooking 19 becomes an external convection passing through the side of the pan, and the temperature of the upper layer of the cooking 19 increases. To rise. After that, by heating both the inner coil 13 and the outer coil 14 with “cooking 2”, the temperature of the upper layer of the food has already risen faster than the lower layer, so that overcooking of the lower part of the food 19 is prevented. it can. Further, the temperature difference between the upper layer and the lower layer of the cooked product can be controlled by controlling the time of “cooking 1”. That is, the longer the energization time of “cooking 1” is, the wider the temperature difference between the upper layer portion and the lower layer portion of the food.
[0018]
FIG. 3 is a graph showing the temperature of the cooked food when the “cooking 1” time is varied. In the figure, a indicates the temperature of the lower layer portion of the food 19, b indicates the temperature of the middle layer portion, and c indicates the temperature of the middle layer portion. The time of “cooking 1”, (A) is “cooking 1” time 0, (B) is “cooking 1” time standard, (C) “cooking 1” time is long Indicates. As is clear from the figure, the longer the “cooking 1” time, the wider the difference between the temperature a of the lower layer and the temperature c of the upper layer. According to the experiments by the inventors, the rice in (A) was sticky in the lower layer and deteriorated the taste. Moreover, the rice in (C) became a tattered texture because the lower layer became deficient. The rice of (B) had almost no unevenness in the top and bottom of the rice and the taste was good.
[0019]
Also from the said experiment, the taste of rice can be improved by optimizing the time of "cooking 1".
[0020]
In addition, when this temperature difference is used, for example, new rice tends to be promoted to α-formation of rice with a small amount of heat. On the other hand, old rice is less likely to become a mess even if it is cooked a little too much, but it has the characteristic that it is difficult to promote alpha conversion unless heated with a large amount of heat. Therefore, in the new rice, the energization time of the second heating means is lengthened, thereby suppressing the lower layer portion, and in old rice, the energization time of the lower heating portion is increased by shortening the energization time of the second heating means. Let Similarly, the same effects as described above can be obtained depending on the variety of rice.
[0021]
Moreover, the result of the rice cooking state when the outer coil 14 and the side coil 15 are energized at the same time in the “cooking 1” process and when only the outer coil 14 is energized is substantially the same, but the outer coil 14 and the side coil Since the unevenness of the top and bottom of the cooked food 19 is expanded more quickly when the power is supplied to 15 at the same time, the same effect can be obtained in a short time.
[0022]
In addition, the time of "cooking 1" of a present Example is preset by the program. In the case of a rice cooker incorporated in a rice cooking system as in this embodiment, the rice cooking performance is more stable when set in advance because the amount of rice cooking and the amount of water added are set in advance. However, when the amount of cooked rice cannot be set in advance as in a home-made rice cooker, the rice cooking performance is more stable when energized until the temperature of the bottom sensor 17 reaches a predetermined value. As described above, it is only necessary to select the one where rice cooking is stable according to the use conditions of the rice cooker.
[0023]
In “cooking 2”, which is the middle stage of the rice cooking process, it is necessary to raise the temperature in the cooked food 19 uniformly and quickly. Therefore, in this step, both the inner coil 13 and the outer coil 14 are energized and energized with the maximum power. At this time, if the side coil 15 is also energized, the boiling time can be shortened. However, since the side coil 15 is heated only above the cooked item 19, uneven cooking is increased. Therefore, the side coil 15 is better when not energized, so that the rice is better. Therefore, when both the inner coil 13 and the outer coil 14 are energized, the side coil 15 is forcibly turned off. In this case, the maximum input of this embodiment is 13 kW, and the power supply capacity can be reduced as compared with 15 kW when all the heating coils are energized.
[0024]
Next, “Cooking 1” and “Cooking 2”, which are the latter part of the rice cooking process, but “Cooking 2”, which is the middle part of the rice cooking process, heats the surface where the inner coil 13 and the outer coil face each other more than the other parts. Therefore, a large amount of the cooked food 19 in contact with the nearby pan is heated, so that the cooked rice 19 in contact with the pan surface receives a great deal of heat, and starch granules are eluted, and the inner coil It adheres to the pan surface which contact | abutted 13 and the outer coil 14, and the adhesion area with the pan surface increases. At this time, if the heating is further continued in the inner coil 13 and the outer coil 14, since the adhesion area between the starch grains and the pan surface is large, the heat flow to the starch grains is increased, and the starch flow is colored and burnt. Here, by using the side coil 15 without the adhesion of starch grains, the concentrated heating to the starch is reduced, so that the heating can be continued without worrying about the occurrence of scorching. By continuing the heating as described above, the side surface of the pan 12 can be kept at 100 ° C. or higher, so that whitening that occurs on the side surface of the pan 12 can be suppressed and the temperature in the rice serving as the cooked food 19 is 100. Since it can be maintained at a level higher than ℃, it is possible to achieve sufficient alpha conversion, and surface water (free water) present on the surface of rice can also be removed, providing a rice cooker with an improved beam and sweetness. can do.
[0025]
As is clear from the above description, in the latter stage of the rice cooking process, the side coil 15 is energized to suppress scorching and maintain the temperature in the cooked food at 98 ° C. or higher, thereby promoting the alpha conversion of the cooked rice 19. The surface water adhering to the rice is blown off to realize a so-called “baking process”, which improves the rice paste and greatly improves the taste.
[0026]
【The invention's effect】
As described above, according to the first aspect of the present invention, the stickiness at the center of the pan is suppressed and the taste is greatly improved. Surface water (free water) can be removed, and a rice cooker with improved beam and sweetness can be provided.
[0027]
Moreover, according to invention of Claim 2, even if it is speedy and the amount of rice cooking is variable, the rice cooker with the stable rice cooking performance can be provided.
[0028]
Moreover, according to invention of Claim 3, it can provide the rice cooker which stabilized the rice cooking performance when it is speedy and the amount of rice cooking is known beforehand.
[0029]
Moreover, according to invention of Claim 4, the rice cooker corresponding to wide rice quality can be provided.
[0030]
Moreover, according to invention of Claim 5, the rice cooker which suppresses the whole electric power feeding amount can be provided.
[Brief description of the drawings]
1 is a longitudinal sectional view of an electric rice cooker according to an embodiment of the present invention. FIG. 2 is a diagram of a rice cooking process of the electric rice cooker. FIG. 3 is a temperature rise diagram of the electric rice cooker. Fracture vertical section of rice cooker in Japan [Explanation of symbols]
10 body 12 pan 13 inner coil (first heating means)
14 Outer coil (second heating means)
15 Side coil (third heating means)
17 Bottom sensor (temperature detection means)
18 Lid sensor (boiling detection means)

Claims

ボディと、このボディに着脱自在に収納され調理物を入れる鍋と、前記鍋の底面部を加熱する第１の加熱手段と、前記第１の加熱手段の外側に位置し前記鍋の底側面部を加熱する第２の加熱手段と、前記鍋の側面部を加熱する第３の加熱手段と、前記第１、第２、第３の加熱手段の通電を制御する制御手段と、「炊き上げ１」、「炊き上げ２」、「追い炊き１」及び「追い炊き２」を順次展開する炊飯プロセスとを備え、前記「炊き上げ１」は第２の加熱手段及び第３の加熱手段を前記調理物の上部の温度が前記調理物の下層部の温度より高くなるように通電し、前記「炊き上げ２」は第１の加熱手段及び第２の加熱手段を通電するとともに、「追い炊き１」及び「追い炊き２」は鍋の側面部が１００℃以上に保つよう第３の加熱手段を通電した電気炊飯器。A body, a pan that is detachably stored in the body, and in which a food is put; a first heating means that heats a bottom surface of the pan; and a bottom side surface portion of the pan that is located outside the first heating means A second heating means for heating the side, a third heating means for heating the side surface of the pan, a control means for controlling energization of the first, second and third heating means; , “Cooking 2”, “cooking 1” and “cooking 2” in sequence, and the “cooking 1” uses the second heating means and the third heating means for cooking. Energization is performed so that the temperature of the upper part of the food becomes higher than the temperature of the lower part of the food, and the “cooking 2” energizes the first heating means and the second heating means and “cooking 1”. and "reheating 2" energizing coercive Tsuyo third heating means side of the pot over 100 ° C. Electric rice cooker was.

鍋の温度を検知する温度検知手段を備え炊飯開始後、「炊き上げ１」において、温度検知装置の温度が所定値になるまで、第２の加熱手段に加え、第３の加熱手段により通電してなる請求項１に記載の電気炊飯器。After starting cooking with a temperature detecting means for detecting a temperature of the pot, in "cook-up 1", until the temperature is such a predetermined value of the temperature sensing device, in addition to the second heating means, energized by the third heating means The electric rice cooker of Claim 1 formed.

「炊き上げ１」において、炊飯開始後所定時間、第２の加熱手段に加え、第３の加熱手段により通電してなる請求項１に記載の電気炊飯器。 In "cook-up 1", a constant time locations after start cooking, in addition to the second heating means, electric rice cooker according to claim 1 comprising energized by the third heating means.

第１、第２及び第３の加熱手段は互いに独立して構成された請求項１に記載の電気炊飯器。 The electric rice cooker according to claim 1, wherein the first, second and third heating means are configured independently of each other.

第１及び第２の加熱手段が同時に通電している時、第３の加熱手段は強制的に通電をＯＦＦとした請求項４に記載の電気炊飯器。 The electric rice cooker according to claim 4, wherein when the first and second heating means are energized simultaneously, the third heating means forcibly turns off the energization.