JP4391039B2

JP4391039B2 - Electric rice cooker

Info

Publication number: JP4391039B2
Application number: JP2001139698A
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: JP2002330865A

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に本発明は、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、前記鍋の側面部を加熱する第３の加熱手段と、前記第１および第２および第３の加熱手段の通電を制御する制御手段と、炊き上げ１および炊き上げ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には第２の加熱手段および第３の加熱手段を通電し、前記炊き上げ２には第１の加熱手段および第２の加熱手段を通電してなるものである。
【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および第２および第３の加熱手段の通電を制御する制御手段と、炊き上げ１および炊き上げ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には第２の加熱手段および第３の加熱手段を通電し、前記炊き上げ２には第１の加熱手段および第２の加熱手段を通電することにより、炊飯初期プロセスに第２の底加熱手段で加熱すると調理物中の水が鍋側部を通過する外対流が促進され調理物上層部の温度が上昇する。この後第１の加熱手段及び第２の加熱手段の両方を通電することにより調理物上層部の温度が下層部よりも早く上昇するため調理物下方部の炊けすぎを防止できる。
【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、温度検知装置の温度が所定値になるまで、炊き上げ１工程を継続することにより炊飯量及び加水量が変わっても温度検知装置に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ものである。
【００１１】
請求項３記載の発明は、炊飯開始後、所定時間炊き上げ１工程を継続することにより、あらかじめ炊飯量がわかっている場合は炊飯がより安定する。
【００１２】
請求項４記載の発明は、炊飯する米品種により、第２の加熱手段を通電する通電量を可変することにより、第２の加熱手段の通電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、第２の加熱手段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。この温度差を利用すると、例えば軟質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。一方硬質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。従って軟質米では第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、硬質米では第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化を促進させることにより炊きむらを抑えたご飯が簡単に炊ける。
【００１３】
請求項５記載の発明は、新米及び古米においても請求項４記載の発明と同様な効果を得る事ができる。
【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、より鍋中央部のベチャつきを抑え食味を大幅に向上させた、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、炊飯量が変わっ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、炊飯量があらかじめ判っている時の炊飯性能を安定させた炊飯器を提供することができる。
【００２９】
また、請求項４、５記載の発明によれば、米の新米・古米及び米質の差があっても特別な技術が必要なしに簡単に炊飯でき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を示した図
【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 provides a first heating means for heating the bottom surface of the pan, and a second heating means for heating the bottom side surface of the pan located outside the first heating means. When a third heating means for heating the side surface portion of said pot, said control means for controlling the energization of the first and second and third heating means, cook up 1 and cook up sequentially rice to deploy 2 The cooking 1 is energized by the second heating means and the third heating means, and the cooking 2 is energized by the first heating means and the second heating means. is there.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is located on the outside of the body, a pan detachably accommodated in the body, a first heating means for heating the bottom surface of the pan, and the first heating means. Second heating means for heating the bottom side surface portion of the pan, third heating means for heating the side surface portion of the pan, and control means for controlling energization of the first, second and third heating means, And a rice cooking process that sequentially develops the cooking 1 and the cooking 2 , the cooking 1 is energized by the second heating means and the third heating means, and the cooking 2 is supplied with the first heating means. And by energizing the second heating means, when heated by the second bottom heating means in the initial rice cooking process, the outer convection through which the water in the cooked food passes through the pan side portion is promoted and the temperature of the upper cooking food rises. To do. Thereafter, by energizing both the first heating means and the second heating means, the temperature of the upper part of the cooked food rises faster than the lower layer part, so that overcooking of the lower part of the cooked food can be prevented.
[0010]
Invention of Claim 2 is equipped with the temperature detection means which detects the temperature of a pan, and after a rice cooking start, until the temperature of a temperature detection apparatus becomes a predetermined value, it continues cooking 1 process, and the amount of rice cooking and the amount of water additions are continued. Even if it changes, it is fed back by the temperature detection device, so the rice cooking performance is more stable.
[0011]
In the invention according to claim 3, when the amount of cooked rice is known in advance by continuing one step of cooking for a predetermined time after the start of cooking, the cooked rice becomes more stable.
[0012]
Fourth aspect of the present invention, the rice cultivar cooking, by varying the energization amount for energizing the second heating means, food upper portion and a lower portion by controlling the energizing time of the second heating means Can control the temperature difference. That is, the longer the energization time of the second heating means, the wider the temperature difference between the upper and lower portions of the cooked product. When this temperature difference is utilized, for example, soft rice tends to promote the alpha conversion of rice with a small amount of heat. On the other hand, hard rice does not become sticky even if it is cooked a little too much, but it has characteristics that it is difficult to promote alpha conversion unless heated with a large amount of heat. Therefore, in soft rice, the energization time of the second heating means is lengthened to suppress the lower layer portion, and in hard rice, the energization time of the second heating means is shortened to increase the heating amount of the lower layer portion and become α. It is easy to cook rice with reduced cooking unevenness by promoting.
[0013]
The invention according to claim 5 can obtain the same effect as that of the invention according to claim 4 even in new rice and old rice.
[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 13 and the surface of the pan that is in contact with the outer coil 14 increases the area of attachment to the surface of the pan. 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 mentioned above, according to invention of Claim 1, the rice cooker which suppressed the stickiness of the pot center part more and improved the taste significantly can be provided.
[0027]
Moreover, according to invention of Claim 2, even if the amount of rice cooking changes, the rice cooker with the stable rice cooking performance can be provided.
[0028]
Moreover, according to invention of Claim 3, the rice cooker which stabilized the rice cooking performance when the amount of rice cooking is known beforehand can be provided.
[0029]
Moreover, according to the invention of Claims 4 and 5, even if there is a difference in new rice / old rice and rice quality of rice, it is possible to provide a rice cooker that can easily cook rice without requiring a special technique.
[Brief description of the drawings]
FIG. 1 is a cutaway longitudinal sectional view of an electric rice cooker in an embodiment of the present invention. FIG. 2 is a diagram showing a rice cooking process of the electric rice cooker. FIG. 3 is a diagram showing a temperature rise of the electric rice cooker. ] Cutaway vertical section of rice cooker in the conventional example [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および第２および第３の加熱手段の通電を制御する制御手段と、炊き上げ１および炊き上げ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には第２の加熱手段および第３の加熱手段を通電し、前記炊き上げ２には第１の加熱手段および第２の加熱手段を通電してなる電気炊飯器。A body, a pan detachably housed in the body, a first heating means for heating the bottom surface of the pan, and a bottom side surface of the pan located outside the first heating means and second heating means, and a third heating means for heating the side surface portion of the pot, and control means for controlling the energization of the first and second and third heating means,-out 1 and炊up cooked up A rice cooking process in which 2 is sequentially developed, the cooker 1 is energized with a second heating means and a third heating means, and the cooker 2 is provided with a first heating means and a second heating means. An electric rice cooker that is energized.

鍋の温度を検知する温度検知手段を備え炊飯開始後、温度検知装置の温度が所定値になるまで、炊き上げ１工程を継続してなる請求項１に記載の電気炊飯器。 The electric rice cooker according to claim 1, comprising a temperature detection means for detecting the temperature of the pan and continuing the cooking process until the temperature of the temperature detection device reaches a predetermined value after the start of rice cooking.

炊飯開始後、所定時間炊き上げ１工程を継続してなる請求項１に記載の電気炊飯器。 The electric rice cooker according to claim 1, wherein one step of cooking for a predetermined time is continued after the start of rice cooking.

炊飯する米品種により、第２の加熱手段を通電する通電量を可変してなる請求項２または３に記載の電気炊飯器。The electric rice cooker according to claim 2 or 3, wherein the energization amount for energizing the second heating means is varied depending on the rice varieties to be cooked.

新米及び古米並びに精米条件及び精米経過日数等の米質により、第２の加熱手段を通電する通電量を可変してなる請求項２または３に記載の電気炊飯器。The electric rice cooker according to claim 2 or 3, wherein the amount of energization for energizing the second heating means is varied depending on the quality of rice such as new rice and old rice, rice milling conditions and the number of elapsed days of rice polishing.