JP6091384B2 - Cooking device - Google Patents

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JP6091384B2
JP6091384B2 JP2013186370A JP2013186370A JP6091384B2 JP 6091384 B2 JP6091384 B2 JP 6091384B2 JP 2013186370 A JP2013186370 A JP 2013186370A JP 2013186370 A JP2013186370 A JP 2013186370A JP 6091384 B2 JP6091384 B2 JP 6091384B2
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春美 瀬口
春美 瀬口
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Description

本発明は、もち米及び水を含む製餅材料を収容する調理容器と、調理容器内の製餅材料を混練する混練手段と、内部に加熱室を形成し且つ当該加熱室に調理容器を収容するケーシングと、加熱室内を加熱する加熱手段とを備えた調理器に関する。
The present invention relates to a cooking container for containing a rice-making material containing glutinous rice and water, a kneading means for kneading the rice-making material in the cooking container, a heating chamber formed therein, and the cooking container contained in the heating chamber The present invention relates to a cooking device including a casing for heating and a heating means for heating a heating chamber.

かかる調理器は、加熱手段及び混練手段夫々を作動させることにより、調理容器内の製餅材料を加熱、混練して、餅を作ることができるように構成されている。   Such a cooker is configured to be able to make koji by heating and kneading the koji-making material in the cooking container by operating the heating means and the kneading means, respectively.

このような調理器において、従来は、加熱室の温度を検出する温度検出手段が設けられ、制御手段が、温度検出手段の検出温度に基づいて、加熱手段及び混練手段夫々の作動を制御して、調理容器内の製餅材料を加熱する炊飯工程と、炊飯工程で炊飯された製餅材料を混練する混練工程とを実行するように構成されていた。具体的には、入力手段により開始が指令されると炊飯工程が実行され、その炊飯工程においては、温度検出手段の検出温度が第１の所定温度になるまでは加熱手段を連続的に作動させ、温度検出手段の検出温度が第１の所定温度になった以降は、温度検出手段の検出温度が第１の所定温度よりも低い第２の所定温度になるように、加熱手段をオンオフする制御を実行し、当該制御を所定時間実行すると、炊飯工程を終了して、混練工程を開始するように構成されていた（例えば、特許文献１参照。）。   In such a cooker, conventionally, temperature detection means for detecting the temperature of the heating chamber is provided, and the control means controls the operation of each of the heating means and the kneading means based on the detected temperature of the temperature detection means. The rice cooking process of heating the koji-making material in the cooking container and the kneading process of kneading the koji-making material cooked in the rice cooking process were performed. Specifically, when the start is instructed by the input means, the rice cooking process is executed. In the rice cooking process, the heating means is continuously operated until the temperature detected by the temperature detecting means reaches the first predetermined temperature. After the detected temperature of the temperature detecting means reaches the first predetermined temperature, the heating means is turned on / off so that the detected temperature of the temperature detecting means becomes a second predetermined temperature lower than the first predetermined temperature. When the control is executed for a predetermined time, the rice cooking process is terminated and the kneading process is started (see, for example, Patent Document 1).

特開２００７−２７５５０５号公報JP 2007-275505 A

しかしながら、単に、温度検出手段の検出温度が第２の所定温度になるように加熱手段をオンオフする制御の実行の経過時間が所定時間に達することで、炊飯工程を終了して混練工程を開始する場合には、炊飯工程において、調理容器内の製餅材料が適正に糊化されていないことがあった。
即ち、炊飯工程を終了した時点の温度検出手段の検出温度は成り行きであり、又、温度検出手段の検出温度と加熱室内に収容された調理容器内の製餅材料の温度とは差があるので、炊飯工程を終了した時点の調理容器内の製餅材料の実際の温度も成り行きである。
そして、例えば、炊飯工程を終了した時点での調理容器内の製餅材料の温度が、製餅材料を十分に糊化させることが可能な温度よりも低い場合は、糊化が不完全な状態（即ち、もち米の内部に芯が残った状態）で、炊飯工程が終了されてしまって、製餅材料の糊化が不完全な状態で混練工程が開始される場合がある。このように糊化が不完全な状態で製餅材料が混練されると、もち米の糊化されていない芯の部分にもち米の糊化された部分が付着してしまって、糊化されていない部分に水分が行きわたらず、例えば、細かい粒が多数含有された如き低品質の餅が作られることになる。 However, the rice cooking process is ended and the kneading process is started when the elapsed time of execution of the control to turn on and off the heating means reaches a predetermined time so that the temperature detected by the temperature detection means becomes the second predetermined temperature. In some cases, the rice-making material in the cooking container was not properly gelatinized in the rice cooking process.
That is, the detected temperature of the temperature detecting means at the time when the rice cooking process is completed is a success, and there is a difference between the detected temperature of the temperature detecting means and the temperature of the koji making material in the cooking container accommodated in the heating chamber. The actual temperature of the koji making material in the cooking container at the time when the rice cooking process is finished is also expected.
And, for example, when the temperature of the koji making material in the cooking container at the time of finishing the rice cooking process is lower than the temperature at which the koji making material can be sufficiently gelatinized, the gelatinization is incomplete. In other words, the rice cooking process may be completed in a state where the core remains inside the glutinous rice, and the kneading process may be started in a state where the kneading of the koji-making material is incomplete. When the koji material is kneaded in such a state that the gelatinization is incomplete, the gelatinized portion of the glutinous rice adheres to the non-gelatinized core portion of the glutinous rice and is gelatinized. Moisture does not reach the unoccupied part, and, for example, a low-quality cocoon containing a lot of fine grains is produced.

本発明は、かかる実情に鑑みてなされたものであり、その目的は、高品質の餅を作ることが可能な調理器を提供することにある。
This invention is made | formed in view of this situation, The objective is to provide the cooking device which can make a high quality bowl .

上記目的を達成するための本発明に係る調理器は、もち米及び水を含む製餅材料を収容する調理容器と、前記調理容器内の製餅材料を混練する混練手段と、内部に加熱室を形成し且つ当該加熱室に前記調理容器を収容するケーシングと、前記加熱室内を加熱する加熱手段と、前記加熱手段及び前記混練手段夫々の作動を制御して、前記調理容器内の製餅材料を加熱して糊化させる糊化工程と、前記糊化工程で糊化された製餅材料を混練する混練工程とを実行する制御手段とを備えた調理器であって、その特徴構成は、
前記調理容器内の製餅材料の糊化終了を判断する糊化終了判断手段が設けられ、
前記制御手段が、前記糊化終了判断手段により前記糊化終了が判断されたことに基づいて、前記糊化工程を終了して前記混練工程を開始するように構成されている点にある。 In order to achieve the above object, a cooking device according to the present invention comprises a cooking container for containing a koji material containing glutinous rice and water, a kneading means for kneading the koji material in the cooking container, and a heating chamber inside. A casing for accommodating the cooking container in the heating chamber, a heating means for heating the heating chamber, and the operation of each of the heating means and the kneading means to control the koji making material in the cooking container A cooking device comprising: a gelatinization step for heating and gelatinizing; and a control means for performing a kneading step for kneading the koji making material gelatinized in the gelatinization step.
Gelatinization end determination means for determining the end of gelatinization of the koji material in the cooking container is provided,
The control means is configured to finish the gelatinization process and start the kneading process based on the fact that the gelatinization completion is judged by the gelatinization completion judgment means.

上記特徴構成によれば、糊化終了判断手段により、調理容器内の製餅材料の糊化終了が判断され、糊化終了判断手段により糊化終了が判断されたことに基づいて、制御手段により、糊化工程が終了されて混練工程が開始される。
尚、製餅材料の糊化終了とは、調理容器内に収容されているもち米の殆ど全粒が、内部に水分が行きわたって、芯が残らない程度にまで十分に糊化されたと想定される状態である。
つまり、調理容器内に収容されているもち米の殆ど全粒が十分に糊化されたと想定される状態になった後に、混練工程が開始されるので、作られた餅に細かい粒が残留するのを抑制することができる。
特に、糊化工程開始時の製餅材料の温度、もち米の含水率等、糊化工程開始時の製餅材料の状態が変動する場合があるが、糊化終了判断手段により糊化終了が判断されたことに基づいて、糊化工程が終了されて混練工程が開始されるので、糊化工程開始時の製餅材料の状態の変動に拘わらず、作られた餅に細かい粒が残留するのを抑制することができるのである。
従って、高品質の餅を作ることが可能な調理器を提供することができる。 According to the above characteristic configuration, the control means determines the end of gelatinization of the koji material in the cooking container by the end of gelatinization determination means, and determines the end of gelatinization by the end of gelatinization determination means. Then, the gelatinization step is finished and the kneading step is started.
Note that the end of gelatinization of the koji making material is assumed that almost all of the glutinous rice contained in the cooking container has been sufficiently gelatinized to the extent that moisture has spread inside and no core remains. It is a state to be done.
In other words, after the kneading process is started after almost all the grains of the glutinous rice contained in the cooking container are assumed to have been sufficiently gelatinized, fine grains remain in the produced koji. Can be suppressed.
In particular, the state of the koji material at the start of the gelatinization process, such as the temperature of the koji material at the start of the gelatinization process and the moisture content of the glutinous rice, may fluctuate. Based on the determination, the gelatinization process is completed and the kneading process is started, so that fine grains remain in the produced koji regardless of the change in the state of the koji material at the start of the gelatinization process. This can be suppressed.
Therefore, it is possible to provide a cooking device capable of producing a high-quality bowl.

本発明に係る調理器の更なる特徴構成は、前記糊化工程及び前記混練工程を少なくとも備えた製餅調理における前記混練工程を開始するまでの前記加熱手段の加熱量の積算値、前記製餅調理における前記混練工程を開始するまでの前記加熱手段の作動時間の積算値、前記製餅調理における前記加熱手段の作動開始後の経過時間、及び、前記製餅調理の開始後の経過時間の少なくとも一つを加熱量対応指標値として求める指標値導出手段と、前記加熱室の温度を検出する温度検出手段とが設けられ、
前記糊化終了判断手段が、前記指標値導出手段と前記温度検出手段とを備えて、前記指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、前記温度検出手段の検出温度に基づいて、前記糊化終了を判断するように構成されている点にある。 A further characteristic configuration of the cooking device according to the present invention is that an integrated value of a heating amount of the heating means until the kneading step in the koji making including at least the gelatinization step and the kneading step is started, and the koji making At least the integrated value of the operation time of the heating means until the kneading step in cooking is started, the elapsed time after the start of operation of the heating means in the koji making, and the elapsed time after the start of the koji cooking Index value deriving means for obtaining one as a heating amount corresponding index value, and temperature detecting means for detecting the temperature of the heating chamber are provided,
The gelatinization end judging means comprises the index value deriving means and the temperature detecting means, and the temperature corresponding to the heating amount obtained by the index value deriving means becomes equal to or higher than a set index value. The point is that the end of the gelatinization is determined based on the temperature detected by the detecting means.

上記特徴構成によれば、糊化工程においては、指標値導出手段より、製餅調理における混練工程を開始するまでの加熱手段の加熱量の積算値、製餅調理における混練工程を開始するまでの加熱手段の作動時間の積算値、製餅調理における加熱手段の作動開始後の経過時間、及び、製餅調理の開始後の経過時間の少なくとも一つが加熱量対応指標値として求められる。
そして、指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、温度検出手段の検出温度に基づいて、糊化終了判断手段により、糊化終了が判断される。 According to the above characteristic configuration, in the gelatinization process, the integrated value of the heating amount of the heating means until the kneading process in the slag making cooking is started by the index value deriving means, and the kneading process in the slag making cooking is started. At least one of the integrated value of the operation time of the heating means, the elapsed time after the start of the operation of the heating means in the koji making, and the elapsed time after the start of the koji making is obtained as the heating amount correspondence index value.
Then, after the heating amount correspondence index value obtained by the index value deriving means becomes equal to or higher than the set index value, the gelatinization end determining means determines the end of gelatinization based on the temperature detected by the temperature detecting means. .

つまり、調理容器内の製餅材料の糊化の進行度合いは、主として加熱手段によって調理容器内の製餅材料に付与された加熱量に依存するので、調理容器内の製餅材料の糊化の進行度合いは、加熱手段によって調理容器内の製餅材料に付与された加熱量に対応する指標値、即ち、加熱量対応指標値により判断することが可能である。このような加熱量対応指標値としては、製餅調理における混練工程を開始するまでの加熱手段の加熱量の積算値は勿論、製餅調理における混練工程を開始するまでの加熱手段の作動時間の積算値、製餅調理における加熱手段の作動開始後の経過時間、及び、製餅調理の開始後の経過時間を用いることができる。
尚、糊化工程等、製餅調理における混練工程の前の工程での加熱手段の制御形態は予め設定されていることから、製餅調理における混練工程を開始するまでの加熱手段の作動時間の積算値、製餅調理における加熱手段の作動開始後の経過時間、製餅調理の開始後の経過時間に応じて、調理容器内の製餅材料に付与された加熱量を推定することができるので、これらを加熱量対応指標値として用いることができる。
又、各加熱量対応指標値に応じて、設定指標値を、例えば、調理容器内に収容されているもち米の殆ど全粒が十分に糊化された状態になっていると想定される状態に相当する値に設定する。 That is, the progress of gelatinization of the koji material in the cooking container mainly depends on the amount of heating applied to the koji material in the cooking container by the heating means. The degree of progress can be determined by an index value corresponding to the heating amount applied to the koji making material in the cooking container by the heating means, that is, an index value corresponding to the heating amount. Such an index value corresponding to the heating amount includes not only the integrated value of the heating amount of the heating means until the kneading process in the slag making cooking but also the operation time of the heating means until the kneading process in the slag making cooking is started. The integrated value, the elapsed time after the start of the operation of the heating means in the koji-making, and the elapsed time after the start of the koji-making can be used.
In addition, since the control mode of the heating means in the process before the kneading process in the koji making process such as the gelatinization process is set in advance, the operation time of the heating means until the kneading process in the koji making cooking is started. Since it is possible to estimate the amount of heating given to the koji making material in the cooking container according to the integrated value, the elapsed time after the start of the operation of the heating means in the koji making, and the elapsed time after the koji cooking starts. These can be used as index values corresponding to heating amounts.
Moreover, according to each heating amount corresponding | compatible index value, for example, it is assumed that almost all grains of glutinous rice contained in a cooking container are sufficiently gelatinized. Set to a value corresponding to.

ところで、調理容器内の製餅材料の温度を知るために、加熱室の温度を検出する温度検出手段を設けることにより、例えば、調理容器内の製餅材料の温度を直接検出する温度検出手段を設ける場合に比べて、構成の簡略化を図ることができる。一方、加熱室の温度と加熱室内に収容された調理容器内の製餅材料の実際の温度とは差がある。   By the way, in order to know the temperature of the koji making material in the cooking container, by providing a temperature detecting means for detecting the temperature of the heating chamber, for example, a temperature detecting means for directly detecting the temperature of the koji making material in the cooking container is provided. The configuration can be simplified as compared with the case where it is provided. On the other hand, there is a difference between the temperature of the heating chamber and the actual temperature of the koji making material in the cooking container accommodated in the heating chamber.

そこで、指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、温度検出手段の検出温度に基づいて、例えば、調理容器内の製餅材料の温度が当該製餅材料を十分に糊化させることが可能な温度になっていると推定される状態になっていると判断すると、糊化終了と判断するように構成することにより、調理容器内のもち米の殆ど全粒が十分に糊化された状態になるまで加熱量が付与され、且つ、調理容器内の製餅材料の温度が当該製餅材料を十分に糊化させることが可能な温度になっていると想定される状態で、糊化終了を判断することができる。
従って、構成の簡略化を図りながら、糊化終了を一層的確に判断することができるので、低廉化を図りながら、一層高品質の餅を作ることができる。 Therefore, after the heating amount correspondence index value obtained by the index value deriving means becomes equal to or higher than the set index value, for example, based on the temperature detected by the temperature detecting means, the temperature of the koji making material in the cooking container When it is judged that the temperature is estimated to be a temperature at which the koji material can be sufficiently gelatinized, it is determined that the gelatinization is completed, so that the glutinous rice in the cooking container is A heating amount is given until almost all the grains are sufficiently gelatinized, and the temperature of the koji making material in the cooking container becomes a temperature at which the koji making material can be sufficiently gelatinized. It is possible to determine the end of gelatinization in a state assumed to be present.
Therefore, since the end of gelatinization can be determined more accurately while simplifying the configuration, it is possible to make a higher-quality bag while reducing the cost.

本発明に係る調理器の更なる特徴構成は、前記制御手段が、前記糊化工程において、前記温度検出手段の検出温度が第１設定温度になるように、前記加熱手段の作動を制御するように構成され、
前記糊化終了判断手段が、前記指標値導出手段により求められた加熱量対応指標値が前記設定指標値以上になった以降に、前記温度検出手段の検出温度が前記第１設定温度と同じ温度又は当該第１設定温度よりも高い温度に設定された第２設定温度以上になると、前記糊化終了と判断するように構成されている点にある。 In a further characteristic configuration of the cooker according to the present invention, the control means controls the operation of the heating means so that the temperature detected by the temperature detection means becomes a first set temperature in the gelatinization step. Composed of
After the gelatinization end determining means has detected the heating value correspondence index value obtained by the index value deriving means to be equal to or higher than the set index value, the temperature detected by the temperature detecting means is the same temperature as the first set temperature. Or when it becomes more than the 2nd preset temperature set to the temperature higher than the said 1st preset temperature, it exists in the point comprised so that the said gelatinization completion | finish may be judged.

上記特徴構成によれば、糊化工程においては、制御手段により、温度検出手段の検出温度が第１設定温度になるように加熱手段の作動が制御され、指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、温度検出手段の検出温度が第２設定温度以上になると、糊化終了判断手段により、糊化終了と判断される。尚、第１設定温度としては、例えば、調理容器内の製餅材料の温度が当該製餅材料を十分に糊化させることが可能な温度になっている状態での加熱室の温度に設定される。   According to the above characteristic configuration, in the gelatinization step, the control unit controls the operation of the heating unit such that the temperature detected by the temperature detection unit becomes the first set temperature, and the heating amount obtained by the index value deriving unit If the detected temperature of the temperature detection means becomes equal to or higher than the second set temperature after the corresponding index value becomes equal to or higher than the set index value, the gelatinization end determination means determines that the pasting is completed. The first set temperature is set to, for example, the temperature of the heating chamber in a state where the temperature of the koji material in the cooking container is a temperature at which the koji material can be sufficiently gelatinized. The

つまり、糊化工程においては、調理容器内の製餅材料の温度が、当該製餅材料を十分に糊化させることが可能な温度になるように調整される。そして、そのように調理容器内の製餅材料の温度が調整されるべく糊化工程が進行される状態で、指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、温度検出手段の検出温度が第２設定温度以上になると糊化終了と判断されるので、糊化工程において、調理容器内のもち米を一層良好に糊化させることができる。
従って、作られた餅の品質を更に向上することができる。 That is, in the gelatinization step, the temperature of the koji material in the cooking container is adjusted to a temperature at which the koji material can be sufficiently gelatinized. And, in such a state that the gelatinization process proceeds so that the temperature of the koji making material in the cooking container is adjusted, the heating amount correspondence index value obtained by the index value deriving means becomes equal to or greater than the set index value. Thereafter, when the temperature detected by the temperature detecting means becomes equal to or higher than the second set temperature, it is determined that the pasting has been completed, so that the glutinous rice in the cooking container can be further gelatinized in the pasting step.
Therefore, the quality of the made cocoon can be further improved.

本発明に係る調理器の更なる特徴構成は、前記制御手段が、前記糊化終了判断手段により前記糊化終了が判断された時点で、前記混練工程を開始する点にある。   A further characteristic configuration of the cooker according to the present invention is that the control means starts the kneading step when the end of gelatinization is determined by the end of gelatinization determining means.

上記特徴構成によれば、糊化終了判断手段により糊化終了が判断された時点で、混練工程が開始されるため、熱による硬化、焦げ等が生じにくく、一層美味しい餅を作ることができる。   According to the above characteristic configuration, the kneading process is started at the time when the gelatinization end is determined by the gelatinization end determination means, so that it is difficult to cause curing and scorching due to heat, and a more delicious koji can be made.

本発明に係る調理器の更なる特徴構成は、前記制御手段が、前記混練工程において、前記混練手段を作動させる混練処理と前記加熱手段を作動させる加熱処理とを交互に実行する点にある。   A further characteristic configuration of the cooker according to the present invention is that the control means alternately executes a kneading process for operating the kneading means and a heating process for operating the heating means in the kneading step.

上記特徴構成によれば、混練工程においては、混練処理と加熱処理とが交互に実行されるので、製餅材料の温度低下を抑制すると共に、製餅材料の温度分布を小さくしながら、製餅材料を混練して餅を作ることができる。
従って、細かい粒の残留を更に少なくすると共に、柔らかさを全体にわたって更に均等化することができるので、一層高品質の餅を作ることができる。 According to the above characteristic configuration, the kneading process and the heat treatment are alternately performed in the kneading step, so that the temperature reduction of the koji making material is suppressed and the temperature distribution of the koji making material is reduced. Koji can be made by kneading the ingredients.
Accordingly, the residual fine particles can be further reduced, and the softness can be further equalized over the whole, so that higher quality wrinkles can be made.

本発明に係る調理器の更なる特徴構成は、前記制御手段が、前記混練工程を設定混練工程時間実行し、
当該混練工程において、当該混練工程を終了するまでの設定仕上げ時間の間、前記混練手段を連続して作動させる点にある。 According to a further characteristic configuration of the cooking device according to the present invention, the control means executes the kneading step for a set kneading step time,
In the kneading step, the kneading means is continuously operated for a set finishing time until the kneading step is finished.

上記特徴構成によれば、設定混練工程時間の間実行する混練工程において、混練工程を終了するまでの設定仕上げ時間の間、混練手段が連続して作動させられるので、連続して製餅材料が混練されることになり、餅を作るのに要する時間が長くなるのを回避しながら、細かい粒の残留が一層少なく、しかも、柔らかさが一層均等な高品質の餅を作ることができる。   According to the above characteristic configuration, in the kneading step executed during the set kneading step time, the kneading means is continuously operated during the set finishing time until the kneading step is completed. It is kneaded and avoids an increase in the time required to make the koji, while making it possible to make a high-quality koji with less residual fine particles and more uniform softness.

本発明に係る調理器の更なる特徴構成は、前記制御手段が、前記糊化工程と前記混練工程とを少なくとも実行する製餅モード、並びに、前記加熱手段及び前記混練手段夫々の作動を制御して、前記調理容器内の製パン材料を混練する混練工程と、前記調理容器内の製パン材料を発酵させる発酵工程と、前記調理容器内の製パン材料を焼き上げる焼成工程とを少なくとも実行する製パンモードを実行可能に構成され、
前記制御手段に実行させる運転モードを前記製餅モード及び前記製パンモードから択一的に選択するモード選択手段が設けられている点にある。 According to a further characteristic configuration of the cooking device according to the present invention, the control means controls a koji making mode in which at least the gelatinization step and the kneading step are executed, and operations of the heating means and the kneading means. A kneading step for kneading the bread-making material in the cooking container, a fermentation step for fermenting the bread-making material in the cooking container, and a baking step for baking the bread-making material in the cooking container. The pan mode is configured to be executable,
There is a mode selection means for selectively selecting an operation mode to be executed by the control means from the slag making mode and the bread making mode.

上記特徴構成によれば、モード選択手段により製餅モードを選択すると、制御手段により製餅モードを実行させて、餅を作ることができ、モード選択手段により製パンモードを選択すると、制御手段により製パンモードを実行させて、パンを焼くことができる。
従って、餅作りとパン焼きを行うことができて使い勝手に優れ、しかも、高品質の餅を作ることが可能な調理器を提供することができる。 According to the above characteristic configuration, when the koji making mode is selected by the mode selection means, the koji mode can be executed by the control means to make a koji, and when the bread making mode is selected by the mode selection means, the control means Bread can be baked by executing the bread making mode.
Therefore, it is possible to provide a cooking device that can make candy and bread, is excellent in usability, and can produce high-quality candy.

上記目的を達成するための本発明に係る調理器の運転方法は、もち米及び水を含む製餅材料を収容する調理容器と、前記調理容器内の製餅材料を混練する混練手段と、内部に加熱室を形成し且つ当該加熱室に前記調理容器を収容するケーシングと、前記加熱室内を加熱する加熱手段とを備え、前記加熱手段及び前記混練手段夫々の作動を制御して、前記調理容器内の製餅材料を加熱して糊化させる糊化工程と、前記糊化工程で糊化された製餅材料を混練する混練工程とを実行する調理器の運転方法であって、その特徴構成は、
前記調理容器内の製餅材料の糊化終了を判断する糊化終了判断手段を設け、
前記糊化終了判断手段により前記糊化終了が判断されたことに基づいて、前記糊化工程を終了して前記混練工程を開始する点にある。 The operation method of the cooking device according to the present invention for achieving the above object includes a cooking container for storing a koji material containing glutinous rice and water, a kneading means for kneading the koji material in the cooking container, Forming a heating chamber and housing the cooking container in the heating chamber, and heating means for heating the heating chamber, and controlling the operation of each of the heating means and the kneading means to control the cooking container A cooking device operating method for performing a gelatinization process for heating and gelatinizing a koji-making material inside, and a kneading process for kneading the koji-making material gelatinized in the gelatinization process. Is
Providing a gelatinization end determining means for determining the end of gelatinization of the koji material in the cooking container;
Based on the fact that the end of gelatinization is determined by the gelatinization end determination means, the gelatinization step is ended and the kneading step is started.

上記特徴構成によれば、糊化終了判断手段により、調理容器内の製餅材料の糊化終了が判断されことに基づいて、糊化工程を終了して、混練工程を開始する。
尚、製餅材料の糊化終了とは、調理容器内に収容されているもち米の殆ど全粒が、内部に芯が残らない程度にまで十分に糊化されたと想定される状態である。
つまり、調理容器内に収容されているもち米の殆ど全粒が十分に糊化されたと想定される状態になった後に、混練工程を開始するので、作られた餅に細かい粒が残留するのを防止することができる。
従って、高品質の餅を作ることが可能な調理器の運転方法を提供することができる。 According to the above characteristic configuration, the gelatinization process is ended and the kneading process is started based on the fact that the gelatinization end determination means determines the end of gelatinization of the koji making material in the cooking container.
Note that the end of gelatinization of the koji material is a state in which it is assumed that almost all of the glutinous rice contained in the cooking container has been sufficiently gelatinized to such an extent that no core remains inside.
In other words, the kneading process is started after almost all the grains of glutinous rice contained in the cooking container are assumed to be sufficiently gelatinized, so that fine grains remain in the koji made. Can be prevented.
Therefore, it is possible to provide a cooking device operating method capable of producing high-quality rice cake.

製パン機の外観を示す斜視図Perspective view showing the appearance of the bread maker 製パン機の縦断面図Longitudinal section of bread machine 製パン機の制御動作のタイムチャートを示す図The figure which shows the time chart of control operation of the bread maker

以下、図面に基づいて、本発明を調理器の一例としての製パン機に適用した場合の実施形態を説明する。
図１及び図２に示すように、製パン機は、製餅材料（図示省略）又は製パン材料（図示省略）を収容する調理容器１と、内部に加熱室２を形成し且つ当該加熱室２に調理容器１を収容するケーシング３を内部に備えた本体４と、ケーシング３の開口部を開閉自在な蓋体５とを備えて構成されている。
図２に示すように、更に、製パン機には、調理容器１内の製餅材料又は製パン材料を混練する混練手段Ｍと、加熱室２内を加熱する電熱ヒータ６（加熱手段の一例）と、電熱ヒータ６及び混練手段Ｍ（具体的には、混練手段Ｍを構成する電動モータ７）夫々の作動を制御する制御部８（制御手段の一例）と、制御部８に各種制御情報を送信する操作部９（図１参照）等が設けられている。
ちなみに、製餅材料は、所定の量のもち米、及び、そのもち米の量に応じた量の水を含む。 Hereinafter, based on the drawings, an embodiment when the present invention is applied to a bread maker as an example of a cooking device will be described.
As shown in FIGS. 1 and 2, the bread maker includes a cooking container 1 that houses a kake-making material (not shown) or a bread-making material (not shown), a heating chamber 2 formed therein, and the heating chamber. 2 includes a main body 4 that includes a casing 3 that accommodates the cooking container 1 therein, and a lid 5 that can freely open and close an opening of the casing 3.
As shown in FIG. 2, the bread maker further includes kneading means M for kneading the koji-making material or the bread-making material in the cooking container 1, and an electric heater 6 for heating the inside of the heating chamber 2 (an example of the heating means). ), The electric heater 6 and the kneading means M (specifically, the electric motor 7 constituting the kneading means M), a control unit 8 (an example of the control means) for controlling the operation, and various control information in the control unit 8 Is provided with an operation unit 9 (see FIG. 1) and the like.
Incidentally, the koji material includes a predetermined amount of glutinous rice and an amount of water corresponding to the amount of the glutinous rice.

制御部８は、電熱ヒータ６及び電動モータ７夫々の作動を制御して、調理容器１内の製餅材料を加熱して糊化させる糊化工程と、糊化工程で糊化された製餅材料を混練する混練工程とを少なくとも実行する製餅モード、並びに、電熱ヒータ６及び電動モータ７夫々の作動を制御して、調理容器１内の製パン材料を混練する混練工程と、調理容器１内の製パン材料を発酵させる発酵工程と、調理容器１内の製パン材料を焼き上げる焼成工程とを少なくとも実行する製パンモードを実行可能に構成されている。   The control unit 8 controls the operation of each of the electric heater 6 and the electric motor 7 to heat and paste the koji material in the cooking container 1, and the koji made by the gelatinization process. A kneading step in which at least a kneading step for kneading the material, and a kneading step for kneading the bread-making material in the cooking container 1 by controlling the operation of each of the electric heater 6 and the electric motor 7, and the cooking container 1 The bread-making mode which performs at least the fermentation process which ferments an inner bread-making material and the baking process which bakes the bread-making material in the cooking container 1 is executable.

図１に示すように、操作部９には、製パン機を運転可能な状態にする電源スイッチ９ａ、制御部８に実行させる運転モードを製餅モード及び製パンモードから択一的に選択するモード選択スイッチ９ｂ（モード選択手段の一例）、及び、モード選択スイッチ９ｂにて選択された運転モードでの運転の開始を指令する運転開始スイッチ９ｃ等が設けられている。
又、操作部９により指令された内容や、現在の製パン機の運転状態（例えば、選択された運転モード）等を表示する表示部１０が設けられている。 As shown in FIG. 1, the operation unit 9 selectively selects a power switch 9 a that enables the bread maker to operate, and an operation mode to be executed by the control unit 8 from the koji making mode and the bread making mode. A mode selection switch 9b (an example of mode selection means), an operation start switch 9c for instructing start of operation in the operation mode selected by the mode selection switch 9b, and the like are provided.
Further, a display unit 10 is provided for displaying the contents instructed by the operation unit 9 and the current operation state (for example, selected operation mode) of the bread maker.

次に、製パン機の各部について説明を加える。
図１及び図２に示すように、本体４は、平面視において前後方向に若干長尺の概ね長方形状で、上部が開口した有底箱状に形成されている。ケーシング３は、詳細な図示を省略するが、平面視において前後方向に若干長尺の概ね長方形状の有底筒状に構成され、このケーシング３が、図２に示すように、本体４内の略中央位置に配置されている。そして、本体４内は、概ね、ケーシング３内に形成される加熱室２と、ケーシング３の前方側（図２の左側）に形成される前方側空間１１と、ケーシング３の後方側（図２の右側）に形成される後方側空間１２と、それら加熱室２、前方側空間１１及び後方側空間１２の下方に形成される伝動部収容空間１３との四区画に仕切られている。 Next, description will be made on each part of the bread maker.
As shown in FIGS. 1 and 2, the main body 4 is formed in a bottomed box shape having a generally rectangular shape that is slightly long in the front-rear direction in a plan view and having an open top. Although the casing 3 is not shown in detail, the casing 3 is formed in a generally rectangular bottomed cylindrical shape that is slightly long in the front-rear direction in a plan view, and the casing 3 is formed in the main body 4 as shown in FIG. It is arranged at a substantially central position. And the inside of the main body 4 is roughly the heating chamber 2 formed in the casing 3, the front space 11 formed on the front side (left side in FIG. 2) of the casing 3, and the rear side (FIG. 2). Are divided into four compartments: a rear side space 12 formed on the right side) and a transmission portion accommodating space 13 formed below the heating chamber 2, the front side space 11, and the rear side space 12.

図１及び図２に示すように、操作部９及び表示部１０は、本体４の上部における開口部の前方側の部分に設けられ、蓋体５は、本体４の開口部の後縁部に設けられたヒンジ機構１４に、左右方向（図２の紙面表裏方向）に沿った揺動軸１４ａ周りに揺動自在な状態で支持されている。これにより、蓋体５が、本体４の開口部及びケーシング３の開口部を開閉自在に構成される。
更に、本体４の上部には、概略Ｕ字形状のハンドル１５が左右方向に沿った揺動軸周りで揺動自在に支持されて設けられ、使用者は、このハンドル１５を用いて製パン機を持ち上げることができる。 As shown in FIG. 1 and FIG. 2, the operation unit 9 and the display unit 10 are provided on the front side of the opening in the upper part of the main body 4, and the lid 5 is on the rear edge of the opening of the main body 4. The hinge mechanism 14 provided is supported in a swingable manner around a swing shaft 14a along the left-right direction (the front and back direction in FIG. 2). Thereby, the lid 5 is configured to be able to open and close the opening of the main body 4 and the opening of the casing 3.
Further, a substantially U-shaped handle 15 is provided on the upper portion of the main body 4 so as to be swingable around a swing shaft extending in the left-right direction, and the user can use this handle 15 to make a bread machine. Can be lifted.

図２に示すように、有底筒状のケーシング３は、平面視で、前後方向に若干長尺の概ね長方形状の板状で、略中央部分に円形開口部（図示せず）を有する底壁部３ａと、概ね長方形状の角筒状に形成され、底壁部３ａの外周縁部から一体的に上方に延出形成される側壁部３ｂとを備えて構成されている。なお、側壁部３ｂは、二重壁構造となっている。   As shown in FIG. 2, the bottomed cylindrical casing 3 is a bottom having a generally rectangular plate shape slightly longer in the front-rear direction and having a circular opening (not shown) at a substantially central portion in plan view. The wall portion 3a and a side wall portion 3b that is formed in a substantially rectangular rectangular tube shape and integrally extends upward from the outer peripheral edge portion of the bottom wall portion 3a. The side wall 3b has a double wall structure.

ケーシング３の底壁部３ａの下部、即ち、伝動部収容空間１３には、平面視で、前後方向に若干長尺の概ね長方形状で、ケーシング３の底壁部３ａよりも前方側が長尺に形成され、且つ、正面視（前後方向視）で、概略逆Ｕ字形状に形成された土台部材１６が設けられている。土台部材１６は、ビス（図示せず）により本体４の底壁部４ａに固定され、略中央部分に円形開口部（図示せず）を備えている。   The lower portion of the bottom wall portion 3 a of the casing 3, that is, the transmission portion accommodating space 13, has a generally rectangular shape slightly longer in the front-rear direction in plan view, and the front side is longer than the bottom wall portion 3 a of the casing 3. A base member 16 is provided which is formed and formed in a substantially inverted U shape when viewed from the front (front-rear direction view). The base member 16 is fixed to the bottom wall portion 4a of the main body 4 by screws (not shown), and has a circular opening (not shown) at a substantially central portion.

ケーシング３の底壁部３ａの円形開口部及び土台部材１６の円形開口部には、後述する電動モータ７からの回転駆動力を受けて従動回転する土台側従動軸１７及び当該土台側従動軸１７の軸受部１８が配置されている。そして、軸受部１８の上方側部位において径方向外方側に円形状に延出したフランジ部１８ａと、底壁部３ａの円形開口部の周縁部と、土台部材１６の円形開口部の周縁部とが、上下方向に重なるように、上方側から記載した順序でビス１９により固定されている。   The circular opening of the bottom wall 3a of the casing 3 and the circular opening of the base member 16 receive a base-side driven shaft 17 and a base-side driven shaft 17 that are driven to rotate by receiving a rotational driving force from an electric motor 7 described later. The bearing portion 18 is arranged. And the flange part 18a extended circularly outward in the radial direction in the upper part of the bearing part 18, the peripheral part of the circular opening part of the bottom wall part 3a, and the peripheral part of the circular opening part of the base member 16 Are fixed by screws 19 in the order described from the upper side so as to overlap in the vertical direction.

軸受部１８のフランジ部１８ａにおいてビス１９により固定された部位よりも径方向内方側の位置には、円筒状の容器保持部１８ｂが上方側に向けて突出形成されている。
軸受部１８の中央部において相対回転自在に配置される土台側従動軸１７の上端部には、土台側従動軸１７を中心とする有底円筒状の連結具２０が、円筒状の容器保持部１８ｂの径方向内方側（内側）に位置する状態で、当該土台側従動軸１７と一体的に回転するように取り付けられている。そして、図示を省略するが、連結具２０には、土台側従動軸１７周りで等間隔に配置され且つ上方側に突出する４つの係止部が設けられ、これら係止部間に、上方に向けて開く４つの凹部が形成されている。 A cylindrical container holding portion 18b is formed so as to protrude upward at a position radially inward from the portion fixed by the screw 19 in the flange portion 18a of the bearing portion 18.
At the upper end portion of the base-side driven shaft 17 that is arranged to be relatively rotatable at the center portion of the bearing portion 18, a bottomed cylindrical connector 20 centering on the base-side driven shaft 17 is a cylindrical container holding portion. It is attached so as to rotate integrally with the base side driven shaft 17 in a state of being located on the radially inner side (inner side) of 18b. Although not shown, the connector 20 is provided with four locking portions that are arranged at equal intervals around the base-side driven shaft 17 and project upward, and between these locking portions, Four recesses are formed that open to the front.

又、図２に示すように、伝動部収容空間１３には、軸受部１８の前方側に設けられる電動モータ７と、軸受部１８から下方に突出する土台側従動軸１７の下端部に固定されて当該土台側従動軸１７と一体的に回転自在なプーリ２１と、電動モータ７の駆動軸７ａ及びプーリ２１に亘って巻回されたタイミングベルト２２と、軸受部１８の後方側に設けられる電源コード収容部２３とが設けられている。従って、電動モータ７により、土台側従動軸１７及び連結具２０が回転駆動されるように構成されている。   Further, as shown in FIG. 2, in the transmission portion accommodating space 13, the electric motor 7 provided on the front side of the bearing portion 18 and the lower end portion of the base side driven shaft 17 protruding downward from the bearing portion 18 are fixed. A pulley 21 that is rotatable integrally with the base-side driven shaft 17, a timing belt 22 wound around the drive shaft 7 a of the electric motor 7 and the pulley 21, and a power source provided on the rear side of the bearing portion 18. A cord housing portion 23 is provided. Therefore, the base-side driven shaft 17 and the connector 20 are configured to be rotationally driven by the electric motor 7.

調理容器１は、詳細な図示を省略するが、平面視において四隅が丸みを帯び前後方向に若干長尺の概ね長方形状で、図２に示すように、上部が開口し底壁部１ａ及び側壁部１ｂを備えた有底筒状に形成されている。又、調理容器１の上部の開口の縁部には取手１ｃが設けられている。調理容器１の底壁部１ａの中央部の下面には、調理容器１を載置支持する円筒状の容器台１Ａが一体的に取り付けられている。容器台１Ａの外径は、容器保持部１８ｂの内径よりも若干小径に構成されている。   Although the detailed illustration of the cooking container 1 is omitted, in the plan view, the four corners are rounded and have a generally rectangular shape slightly longer in the front-rear direction. As shown in FIG. It is formed in the bottomed cylinder shape provided with the part 1b. A handle 1 c is provided at the edge of the opening at the top of the cooking container 1. A cylindrical container stand 1 </ b> A for mounting and supporting the cooking container 1 is integrally attached to the lower surface of the central portion of the bottom wall portion 1 a of the cooking container 1. The outer diameter of the container base 1A is configured to be slightly smaller than the inner diameter of the container holding portion 18b.

調理容器１を容器保持部１８ｂに着脱自在に保持する構成は、公知のバヨネット構造であるので、詳細な説明及び図示を省略して、簡単に説明する。
円筒状の容器保持部１８ｂには、直径方向で対向する箇所の夫々に、当該容器保持部１８ｂの上方側端部から下方側に向かって延びる上下方向溝及び当該上下方向溝の下端部から円周方向に向かって延びる円周方向溝を備えたＬ字形状溝１８ｃが形成されている。
又、調理容器１の容器台１Ａには、直径方向で対向する箇所の夫々に、容器台１Ａの外面から径方向外方側に突出する固定用ピン１Ｅが突出形成されている。一対の固定用ピン１Ｅの先端部は、容器保持部１８ｂの外径と同程度に突出しており、容器保持部１８ｂのＬ字形状溝１８ｃに挿入できるように構成されている。従って、調理容器１は、容器台１Ａが容器保持部１８ｂに内嵌され、且つ、容器台１Ａの固定用ピン１Ｅが容器保持部１８ｂのＬ字形状溝１８ｃに挿入された状態で、ケーシング３内（加熱室２内）に装着される。つまり、当該一対のＬ字形状溝１８ｃ及び一対の固定用ピン１Ｅにより、バヨネット構造が構成される。 Since the structure which hold | maintains the cooking container 1 to the container holding part 18b so that attachment or detachment is possible is a well-known bayonet structure, detailed description and illustration are abbreviate | omitted and demonstrated easily.
The cylindrical container holding part 18b has a circular groove extending from the upper end of the container holding part 18b toward the lower side and a lower end of the vertical groove at each of the diametrically opposed locations. An L-shaped groove 18c having a circumferential groove extending in the circumferential direction is formed.
In addition, a fixing pin 1E that protrudes radially outward from the outer surface of the container base 1A is formed on the container base 1A of the cooking container 1 so as to protrude from the outer surface of the container base 1A. The distal ends of the pair of fixing pins 1E protrude to the same extent as the outer diameter of the container holding portion 18b, and are configured to be inserted into the L-shaped groove 18c of the container holding portion 18b. Accordingly, the cooking container 1 has the casing 3 in a state where the container base 1A is fitted into the container holding portion 18b and the fixing pin 1E of the container base 1A is inserted into the L-shaped groove 18c of the container holding portion 18b. It is mounted inside (in the heating chamber 2). That is, the pair of L-shaped grooves 18c and the pair of fixing pins 1E constitute a bayonet structure.

又、調理容器１の底壁部１ａの中央部には、容器側従動軸１Ｂが、上下方向の軸心回りで回転自在に支持された状態で設けられ、容器側従動軸１Ｂにおける調理容器１の底壁部１ａから下方側に突出した突出部には、当該容器側従動軸１Ｂと一体的に回転する円盤状の従動側連結具１Ｃが固定されている。図示を省略するが、従動側連結具１Ｃは、直径方向で対向する箇所の夫々に、断面が概略逆Ｕ字形状の棒状体を備え、一対の棒状体が容器側従動軸１Ｂに直交する方向（径方向外方側）に延出するように構成されている。   Moreover, the container side driven shaft 1B is provided in the center part of the bottom wall part 1a of the cooking container 1 in the state supported rotatably about the axis center of an up-down direction, and the cooking container 1 in the container side driven shaft 1B is provided. A disc-shaped driven side connector 1C that rotates integrally with the container side driven shaft 1B is fixed to a protruding portion that protrudes downward from the bottom wall portion 1a. Although not shown in the drawings, the driven side connector 1C includes rod-like bodies each having a substantially inverted U-shaped cross section at each of the diametrically opposed locations, and the pair of rod-like bodies are perpendicular to the container-side driven shaft 1B. It is comprised so that it may extend to (radially outward side).

従って、上述のように、容器台１Ａが容器保持部１８ｂに内嵌され、且つ、容器台１Ａの固定用ピン１Ｅが容器保持部１８ｂのＬ字形状溝１８ｃに挿入された状態で、調理容器１がケーシング３内（加熱室２内）に装着されると、従動側連結具１Ｃの棒状体が連結具２０の互いに対向する一対の凹部に嵌まり込むことにより、従動側連結具１Ｃと連結具２０とが伝動連結されるように構成されている。   Therefore, as described above, the container 1A is fitted into the container holder 18b and the fixing pin 1E of the container holder 1A is inserted into the L-shaped groove 18c of the container holder 18b. When 1 is mounted in the casing 3 (inside the heating chamber 2), the rod-like body of the driven connector 1C is fitted into a pair of recesses facing each other in the connector 20, thereby being connected to the driven connector 1C. The tool 20 is configured to be transmission-coupled.

更に、図２に示すように、容器側従動軸１Ｂにおける調理容器１内の底壁部１ａから上方側（調理容器１の内部）に突出した部分には、混練羽根１Ｄが一体的に且つ着脱自在に装着される。混練羽根１Ｄは、調理容器１内において、容器側従動軸１Ｂ周りで当該容器側従動軸１Ｂとともに一体的に回転するように構成されている。
そして、電動モータ７を作動させると、その回転駆動力がタイミングベルト２２及びプーリ２１により土台側従動軸１７に伝動されて、その土台側従動軸１７が回転駆動され、並びに、その土台側従動軸１７の回転駆動力が連結具２０及び従動側連結具１Ｃにより容器側従動軸１Ｂに伝動されて、容器側従動軸１Ｂが回転駆動され、その容器側従動軸１Ｂと一体で混練羽根１Ｄが回転するように構成されている。これにより、調理容器１内の製餅材料や製パン材料を混練することができるように構成されている。 Further, as shown in FIG. 2, the kneading blade 1 </ b> D is integrally and detachably attached to a portion of the container side driven shaft 1 </ b> B protruding upward from the bottom wall portion 1 a in the cooking container 1 (inside the cooking container 1). Can be installed freely. The kneading blade 1 </ b> D is configured to rotate integrally with the container side driven shaft 1 </ b> B around the container side driven shaft 1 </ b> B in the cooking container 1.
When the electric motor 7 is operated, the rotational driving force is transmitted to the base driven shaft 17 by the timing belt 22 and the pulley 21, the base driven shaft 17 is rotationally driven, and the base driven shaft is driven. The rotational drive force of 17 is transmitted to the container side driven shaft 1B by the connector 20 and the driven side connector 1C, and the container side driven shaft 1B is rotationally driven, and the kneading blade 1D rotates integrally with the container side driven shaft 1B. Is configured to do. Thereby, it is comprised so that the koji-making material and bread-making material in the cooking container 1 can be knead | mixed.

つまり、混練手段Ｍは、電動モータ７、タイミングベルト２２、プーリ２１、土台側従動軸１７、連結具２０、従動側連結具１Ｃ、容器側従動軸１Ｂ及び混練羽根１Ｄ等により構成される。   That is, the kneading means M includes the electric motor 7, the timing belt 22, the pulley 21, the base side driven shaft 17, the connecting tool 20, the driven side connecting tool 1C, the container side driven shaft 1B, the kneading blade 1D, and the like.

ケーシング３の側壁部３ｂの後方側（図２の右側）における外壁面には、公知の温度センサＳ（温度検出手段の一例、例えば、サーミスタ）が配設されており、当該側壁部３ｂの温度を検知して、後述する制御部８に出力可能に構成されている。なお、この温度センサＳにより検知された温度は、加熱室２内（調理容器１内）の温度と同視することができる。尚、温度センサＳの配設箇所は、側壁部３ｂの後方側に限定されるものではなく、側壁部３ｂの左方側、右方側及び前方側のいずれかでも良い。   A known temperature sensor S (an example of a temperature detecting means, for example, a thermistor) is disposed on the outer wall surface on the rear side (right side in FIG. 2) of the side wall portion 3b of the casing 3, and the temperature of the side wall portion 3b. Is detected and output to the control unit 8 described later. The temperature detected by the temperature sensor S can be regarded as the temperature in the heating chamber 2 (in the cooking container 1). Note that the location of the temperature sensor S is not limited to the rear side of the side wall 3b, and may be any of the left side, the right side, and the front side of the side wall 3b.

図１及び図２に示すように、蓋体５は、縦断面視で概略逆Ｕ字形状に形成され、上述のように、本体４の開口の後縁部に設けられたヒンジ機構１４により、ケーシング３の左右方向（図２の紙面表裏方向）に沿った揺動軸１４ａ周りに揺動自在に設けられて、その揺動によりケーシング３の開口部を開閉自在に構成されている。また、蓋体５の上面の後端部には、加熱室２と外部とを連通する蒸気口２４が設けられている。   As shown in FIGS. 1 and 2, the lid 5 is formed in a substantially inverted U shape in a longitudinal sectional view, and as described above, by the hinge mechanism 14 provided at the rear edge of the opening of the main body 4, The casing 3 is provided so as to be swingable around a swing shaft 14a along the left-right direction (front and back direction in FIG. 2), and the opening of the casing 3 can be opened and closed by the swing. A steam port 24 that communicates the heating chamber 2 with the outside is provided at the rear end of the upper surface of the lid 5.

図２に示すように、前方側収容室１１は、ケーシング３の側壁部３ｂの前方側に、遮熱板（図示せず）を介した状態で形成され、この前方側収容室１１内には、制御部８が配設されている。図示しないが、制御部８は、公知の情報処理手段であるＣＰＵや記憶部等を備えて構成され、また、電源から供給される電力を適切に各機器に供給可能に構成されている。   As shown in FIG. 2, the front storage chamber 11 is formed on the front side of the side wall portion 3 b of the casing 3 with a heat shield (not shown) interposed therebetween. A control unit 8 is provided. Although not shown, the control unit 8 includes a CPU, a storage unit, and the like, which are known information processing means, and is configured to be able to appropriately supply power supplied from a power source to each device.

図２に示すように、電熱ヒータ６は、長尺状で屈曲した環状のシーズヒータからなり、平面視で、前後方向に若干長尺の概略長方形状に形成され、ケーシング３の側壁部３ｂの内面に沿うように、ヒータ支持具（図示省略）により支持固定されている。   As shown in FIG. 2, the electric heater 6 is an elongated sheathed heater that is bent in a long shape, is formed in a substantially rectangular shape that is slightly long in the front-rear direction in plan view, and is formed on the side wall portion 3 b of the casing 3. A heater support (not shown) is supported and fixed along the inner surface.

次に、製パン機の運転方法について説明する。
尚、この実施形態では、製パン機の運転方法を制御部８により自動的に実行するように構成してあるので、以下では、運転方法を実行するための制御部８の制御動作について説明する。
餅を作るときは、使用者は、蓋体５を開放して調理容器１内に製餅材料を入れたのち、蓋体５を閉じ、操作部９のモード選択スイッチ９ｂにより製餅モードを選択して、運転開始スイッチ９ｃを押す。すると、制御部８により製餅モードが自動的に実行されて、餅が自動的に作られる。
又、パンを焼くときは、使用者は、蓋体５を開放して調理容器１内に製パン材料を入れたのち、蓋体５を閉じ、操作部９のモード選択スイッチ９ｂにより製パンモードを選択して、運転開始スイッチ９ｃを押す。すると、制御部８により製パンモードが自動的に実行されて、パンが自動的に焼き上げられる。 Next, a method for operating the bread maker will be described.
In this embodiment, since the operation method of the bread maker is automatically executed by the control unit 8, the control operation of the control unit 8 for executing the operation method will be described below. .
When making a bowl, the user opens the lid 5 and puts the koji material into the cooking container 1, then closes the lid 5 and selects the koji making mode with the mode selection switch 9 b of the operation unit 9. Then, the operation start switch 9c is pushed. Then, the iron making mode is automatically executed by the control unit 8 to automatically make the bag.
When baking the bread, the user opens the lid 5 and puts the bread-making material in the cooking container 1, then closes the lid 5 and presses the mode selection switch 9 b of the operation unit 9 to make the bread-making mode. And press the operation start switch 9c. Then, the bread making mode is automatically executed by the control unit 8, and the bread is automatically baked.

尚、本発明は、製餅に関するものであるので、以下では、製餅モードについて詳細に説明し、製パンモードについては、簡単な説明に止める。   Since the present invention relates to iron making, the iron making mode will be described in detail below, and the bread making mode will be briefly described.

本発明では、調理容器１内の製餅材料の糊化終了を判断する糊化終了判断手段Ｊが設けられ、制御部８が、糊化終了判断手段Ｊにより糊化終了が判断されたことに基づいて、糊化工程を終了して混練工程を開始するように構成されている。
この実施形態では、糊化工程及び混練工程を少なくとも備えた製餅調理における電熱ヒータ６（即ち、加熱手段）の作動開始後の経過時間を加熱量対応指標値として導出する指標値導出手段Ａと、加熱室２の温度を検出する温度センサＳとが設けられている。
そして、糊化終了判断手段Ｊが、指標値導出手段Ａと温度センサＳとを備えて、指標値導出手段Ａにより求められた電熱ヒータ６の作動開始後の経過時間（加熱量対応指標値）が設定指標値である設定経過時間Ｈｓ以上になった以降に、温度センサＳの検出温度Ｔに基づいて、糊化終了を判断するように構成されている。この実施形態では、図２に示すように、指標値導出手段Ａが制御部８を用いて構成されている。 In the present invention, the gelatinization end determination means J for determining the end of gelatinization of the koji material in the cooking container 1 is provided, and the controller 8 determines that the gelatinization end is determined by the gelatinization end determination means J. Based on this, the pasting step is completed and the kneading step is started.
In this embodiment, the index value deriving means A for deriving the elapsed time after the start of the operation of the electric heater 6 (ie, the heating means) in the koji making including at least the gelatinization step and the kneading step as the heating amount corresponding index value; A temperature sensor S for detecting the temperature of the heating chamber 2 is provided.
The pasting end judging means J includes the index value deriving means A and the temperature sensor S, and the elapsed time after the start of operation of the electric heater 6 obtained by the index value deriving means A (heating amount correspondence index value). Is equal to or longer than the set elapsed time Hs that is the set index value, and based on the detected temperature T of the temperature sensor S, the end of gelatinization is determined. In this embodiment, as shown in FIG. 2, the index value deriving means A is configured using a control unit 8.

更に、制御部８が、糊化工程において、温度センサＳの検出温度が第１設定温度Ｔｓになるように、電熱ヒータ６の作動を制御するように構成され、糊化終了判断手段Ｊが、指標値導出手段Ａにより求められた電熱ヒータ６の作動開始後の経過時間（加熱量対応指標値）が設定経過時間Ｈｓ（設定指標値）以上になった以降に、温度センサＳの検出温度Ｔが第１設定温度Ｔｓと同じ温度に設定された第２設定温度Ｔｖ以上になると、糊化終了と判断するように構成されている。   Further, the control unit 8 is configured to control the operation of the electric heater 6 so that the temperature detected by the temperature sensor S becomes the first set temperature Ts in the gelatinization step. The detected temperature T detected by the temperature sensor S after the elapsed time after starting the operation of the electric heater 6 obtained by the index value deriving means A (heating amount correspondence index value) becomes equal to or longer than the set elapsed time Hs (set index value). Is equal to or higher than the second set temperature Tv set to the same temperature as the first set temperature Ts, it is determined that the pasting is finished.

つまり、製餅モードを実行することが製餅調理を実行することになり、この実施形態では、製餅モード、即ち、製餅調理は、糊化工程と混練工程との２工程を備えている。
従って、電熱ヒータ６の作動開始に伴って製餅調理が開始されるので、指標値導出手段Ａは、製餅調理の開始後の経過時間を加熱量対応指標値として導出するようにも構成されていることになる。 In other words, executing the koji-making mode will execute koji-making, and in this embodiment, the koji-making mode, i.e., koji-making, has two steps: a gelatinization step and a kneading step. .
Therefore, since the koji cooking is started when the electric heater 6 is started, the index value deriving means A is also configured to derive the elapsed time after the start of the koji cooking as the heating amount corresponding index value. Will be.

次に、図３に示すタイムチャートに基づいて、製餅モードについて説明を加える。尚、図３（ａ）は、温度センサＳの検出温度Ｔの時間経過に伴う推移を示し、図３（ｂ）は、電熱ヒータ６の時間経過に伴う作動状態の推移を示し、図３（ｃ）は、電動モータ７の時間経過に伴う作動状態の推移を示す。   Next, the iron making mode will be described based on the time chart shown in FIG. 3A shows a transition of the temperature T detected by the temperature sensor S with time, FIG. 3B shows a transition of the operating state of the electric heater 6 with time, and FIG. c) shows the transition of the operating state of the electric motor 7 over time.

この実施形態では、製餅モードを実行する際に、調理容器１に収容するもち米の量、水の量が、それぞれ、設定もち米量、その設定もち米量に応じた設定水量に設定されている。
そして、設定もち米量と設定水量とからなる設定量の製餅材料に対応して、予め実験により、上述した第１設定温度Ｔｓ及び設定経過時間Ｈｓが設定されている。
つまり、温度センサＳは加熱室２の温度を検出するものであるので、温度センサＳの検出温度Ｔと加熱室２内に収容された調理容器１内の製餅材料の実際の温度とは、多少の差がある。そこで、実験により、調理容器１内の製餅材料の温度が当該製餅材料を十分に糊化させることが可能な温度になっている状態での加熱室２の温度が求められて、その温度が第１設定温度Ｔｓに設定される。この実施形態では、第１設定温度Ｔｓは、例えば１２０℃に設定される。 In this embodiment, when executing the koji-making mode, the amount of glutinous rice and the amount of water stored in the cooking container 1 are set to the set glutinous rice amount and the set water amount corresponding to the set glutinous rice amount, respectively. ing.
The first set temperature Ts and the set elapsed time Hs described above are set in advance by experiments corresponding to the set amount of the koji making material including the set glutinous rice amount and the set water amount.
That is, since the temperature sensor S detects the temperature of the heating chamber 2, the detected temperature T of the temperature sensor S and the actual temperature of the koji material in the cooking container 1 accommodated in the heating chamber 2 are: There are some differences. Therefore, the temperature of the heating chamber 2 in a state where the temperature of the koji material in the cooking container 1 is a temperature at which the koji material can be sufficiently gelatinized is obtained by experiment, and the temperature Is set to the first set temperature Ts. In this embodiment, the first set temperature Ts is set to 120 ° C., for example.

又、糊化工程において、加熱室２の温度が第１設定温度Ｔｓになるように、電熱ヒータ６の作動を制御するための加熱室２の温度として、第１設定温度Ｔｓを基準にして、糊化時高位温度Ｔｔ１が第１設定温度Ｔｓよりも若干高い温度に、糊化時低位温度Ｔｂ１が第１設定温度Ｔｓよりも若干低い温度にそれぞれ設定されている。
糊化工程では、加熱室２の温度が第１設定温度Ｔｓになるように、温度センサＳの検出温度Ｔが糊化時高位温度Ｔｔ１以上になると電熱ヒータ６の作動を停止し、且つ、温度センサＳの検出温度Ｔが糊化時低位温度Ｔｂ１以下になると電熱ヒータ６を作動させる形態で、電熱ヒータ６をオンオフ制御することにより、調理容器１内の製餅材料の温度が十分に糊化可能な温度になるようにしている。 In the gelatinization step, the temperature of the heating chamber 2 for controlling the operation of the electric heater 6 so that the temperature of the heating chamber 2 becomes the first set temperature Ts, with the first set temperature Ts as a reference, The high temperature Tt1 at the time of gelatinization is set to a temperature slightly higher than the first set temperature Ts, and the low temperature at the time of gelatinization Tb1 is set to a temperature slightly lower than the first set temperature Ts.
In the gelatinization process, the operation of the electric heater 6 is stopped when the temperature T detected by the temperature sensor S becomes equal to or higher than the high temperature Tt1 during gelatinization so that the temperature of the heating chamber 2 becomes the first set temperature Ts. When the detection temperature T of the sensor S is lower than the lower temperature Tb1 at the time of gelatinization, the temperature of the koji making material in the cooking container 1 is sufficiently gelatinized by controlling the electric heater 6 on and off in such a manner that the electric heater 6 is operated. The temperature is as high as possible.

そして、設定経過時間Ｈｓとしては、糊化工程において上述の形態で電熱ヒータ６をオンオフ制御したときに、調理容器１内の設定量の製餅材料に対して、その全量を糊化させるに十分な熱量を与えることが可能な時間に設定される。この実施形態では、設定経過時間Ｈｓは、例えば、３０分に設定される。   The set elapsed time Hs is sufficient to gelatinize the entire amount of the set amount of the koji material in the cooking container 1 when the electric heater 6 is on / off controlled in the above-described form in the gelatinization step. Is set to a time during which a sufficient amount of heat can be applied. In this embodiment, the set elapsed time Hs is set to 30 minutes, for example.

モード選択スイッチ９ｂにより製餅モードが選択された状態で、運転開始スイッチ９ｃが押されると、図３に示すように、制御部８は、電熱ヒータ６の作動を開始して糊化工程を開始し、以降、温度センサＳの検出温度Ｔが糊化時高位温度Ｔｔ１以上になると、電熱ヒータ６の作動を停止し、且つ、温度センサＳの検出温度Ｔが糊化時低位温度Ｔｂ１以下になると、電熱ヒータ６の作動させる形態で、電熱ヒータ６をオンオフ制御して、糊化工程を実行する。   When the operation start switch 9c is pressed in the state where the iron making mode is selected by the mode selection switch 9b, the control unit 8 starts the operation of the electric heater 6 and starts the gelatinization process as shown in FIG. Thereafter, when the detected temperature T of the temperature sensor S becomes higher than the high temperature Tt1 during gelatinization, the operation of the electric heater 6 is stopped, and when the detected temperature T of the temperature sensor S becomes lower than the low temperature Tb1 during gelatinization. In the form in which the electric heater 6 is operated, the electric heater 6 is controlled to be turned on and off, and the gelatinization process is executed.

又、制御部８は、糊化工程において、電熱ヒータ６の作動を開始して糊化工程を開始するタイミングと、温度センサＳの検出温度Ｔが最初に糊化時高位温度Ｔｔ１に達したタイミングで、電動モータ７を攪拌促進用設定時間の間作動させて、攪拌促進処理を実行する。ちなみに、攪拌促進用設定時間は、短時間、例えば１０秒間に設定される。   Further, the control unit 8 starts the operation of the electric heater 6 in the gelatinization process and starts the gelatinization process, and the timing when the temperature T detected by the temperature sensor S first reaches the high temperature Tt1 during gelatinization. Then, the electric motor 7 is operated for the set time for promoting stirring, and the stirring promoting process is executed. Incidentally, the set time for promoting stirring is set to a short time, for example, 10 seconds.

糊化工程を開始するタイミングでは、製餅材料の糊化が殆ど進行しておらず、又、温度センサＳの検出温度Ｔが最初に糊化時高位温度Ｔｔ１に達したタイミングでも、製餅材料の糊化があまり進行していない状態であり、調理容器１内には、十分な量の水がもち米と共に存在している。
そこで、糊化工程において、糊化工程を開始するタイミングと、温度センサＳの検出温度Ｔが最初に糊化時高位温度Ｔｔ１に達したタイミングでの２回、短時間の間、電動モータ７を作動させて混練羽根１Ｄを回転させる攪拌促進処理を実行することにより、調理容器１内のもち米と水とを、もち米の表面側の糊化された部分を損傷することなく均等に混合させることができ、しかも、調理容器１内の製餅材料の温度を均等化させることができるので、糊化工程において、調理容器１内の製餅材料の糊化を均等化することが可能となる。 At the timing when the gelatinization process is started, the gelatinization of the koji material hardly progresses, and even at the timing when the temperature T detected by the temperature sensor S first reaches the high temperature Tt1 at the time of gelatinization, In the cooking container 1, a sufficient amount of water is present together with the glutinous rice.
Therefore, in the pasting process, the electric motor 7 is turned on twice for a short time at the timing when the pasting process is started and when the temperature T detected by the temperature sensor S first reaches the high temperature Tt1 during pasting. By performing the stirring promoting process of operating and rotating the kneading blade 1D, the glutinous rice and water in the cooking container 1 are evenly mixed without damaging the gelatinized portion on the surface side of the glutinous rice. In addition, since the temperature of the koji material in the cooking container 1 can be equalized, the gelatinization of the koji material in the cooking container 1 can be equalized in the gelatinization step. .

制御部８にて構成される指標値導出手段Ａは、製餅モード（即ち、製餅調理）において、電熱ヒータ６の作動開始後の経過時間を計時し、図３に示すように、糊化終了判断手段Ｊは、指標値導出手段Ａにより計時される電熱ヒータ６の作動開始後の経過時間が設定経過時間Ｈｓ以上になった以降に、温度センサＳの検出温度Ｔが第２設定温度Ｔｖ以上になると、糊化終了と判断する。
この図３に示す例では、指標値導出手段Ａにより計時される電熱ヒータ６の作動開始後の経過時間が設定経過時間Ｈｓに達した時点では、温度センサＳの検出温度Ｔが第２設定温度Ｔｖよりも低いので、指標値導出手段Ａにより計時される電熱ヒータ６の作動開始後の経過時間が設定経過時間Ｈｓに達した後、温度センサＳの検出温度Ｔが第２設定温度Ｔｖに達した時点で、糊化終了判断手段Ｊにより糊化終了と判断される。 The index value deriving means A configured by the control unit 8 measures the elapsed time after the start of the operation of the electric heater 6 in the koji making mode (that is, koji making), and as shown in FIG. The end determination means J determines that the detected temperature T of the temperature sensor S becomes the second set temperature Tv after the elapsed time after the start of the operation of the electric heater 6 measured by the index value deriving means A becomes equal to or longer than the set elapsed time Hs. If it becomes above, it will be judged that gelatinization is completed.
In the example shown in FIG. 3, when the elapsed time after the start of operation of the electric heater 6 measured by the index value deriving means A reaches the set elapsed time Hs, the detected temperature T of the temperature sensor S is the second set temperature. Since it is lower than Tv, the detected temperature T of the temperature sensor S reaches the second set temperature Tv after the elapsed time after the start of operation of the electric heater 6 timed by the index value deriving means A reaches the set elapsed time Hs. At this point, the end of gelatinization is determined by the end of gelatinization determining means J.

尚、図示を省略するが、指標値導出手段Ａにより計時される電熱ヒータ６の作動開始後の経過時間が設定経過時間Ｈｓに達した時点で、温度センサＳの検出温度Ｔが第２設定温度Ｔｖ以上の場合は、指標値導出手段Ａにより計時される電熱ヒータ６の作動開始後の経過時間が設定経過時間Ｈｓに達した時点で、糊化終了判断手段Ｊにより糊化終了と判断される。   Although not shown, when the elapsed time after the start of the operation of the electric heater 6 measured by the index value deriving means A reaches the set elapsed time Hs, the detected temperature T of the temperature sensor S becomes the second set temperature. In the case of Tv or more, when the elapsed time after the start of the operation of the electric heater 6 timed by the index value deriving means A reaches the set elapsed time Hs, the gelatinization end determination means J determines that the gelatinization is completed. .

図３に示すように、この実施形態では、制御部８は、糊化終了判断手段Ｊにより糊化終了が判断された時点で、混練工程を開始する。
そして、制御部８は、混練工程において、電動モータ７（即ち、混練手段Ｍ）を作動させる混練処理を最初に実行した後、電熱ヒータ６を作動させる加熱処理と混練処理とを交互に実行する。
更に、制御部８が、混練工程を設定混練工程時間Ｈａ実行し、当該混練工程において、当該混練工程を終了するまでの設定仕上げ時間Ｈｂの間、電動モータ７（即ち、混練手段Ｍ）を連続して作動させる。ちなみに、設定混練工程時間Ｈａ及び設定仕上げ時間Ｈｂは、予め実験により、糊化工程において糊化された調理容器１内の製餅材料を混練羽根１Ｄにより混練することにより、適切に餅を作ることが可能な時間に設定される。例えば、設定混練工程時間Ｈａが５０分間に、設定仕上げ時間Ｈｂが１５分間に夫々設定される。 As shown in FIG. 3, in this embodiment, the control unit 8 starts the kneading process when the end of gelatinization is determined by the gelatinization end determination means J.
In the kneading step, the controller 8 first executes the kneading process for operating the electric motor 7 (that is, the kneading means M), and then alternately executes the heating process for operating the electric heater 6 and the kneading process. .
Further, the control unit 8 executes the kneading step for the set kneading step time Ha, and the electric motor 7 (that is, the kneading means M) is continuously used in the kneading step for the set finishing time Hb until the kneading step is finished. To activate. By the way, the set kneading process time Ha and the set finishing time Hb can be appropriately made by kneading the kneading material in the cooking container 1 that has been gelatinized in the gelatinization process with the kneading blade 1D. Is set to a possible time. For example, the set kneading process time Ha is set to 50 minutes, and the set finishing time Hb is set to 15 minutes.

混練工程について更に説明を加えると、混練工程において、加熱室２の温度が第１設定温度Ｔｓになるように、電熱ヒータ６の作動を制御するための温度として、第１設定温度Ｔｓを基準にして、混練時高位温度Ｔｔ２が第１設定温度Ｔｓよりも若干高い温度に、混練時低位温度Ｔｂ２が第１設定温度Ｔｓよりも若干低い温度にそれぞれ設定されている。
但し、第１設定温度Ｔｓに対する糊化時低位温度Ｔｂ１、混練時低位温度Ｔｂ２、糊化時高位温度Ｔｔ１及び混練時高位温度Ｔｔ２の関係が、以下のように設定されている（図３参照）。
Ｔｂ１＜Ｔｂ２＜Ｔｓ＜Ｔｔ２＜Ｔｔ１ The kneading process will be further described. In the kneading process, the temperature for controlling the operation of the electric heater 6 is controlled based on the first set temperature Ts so that the temperature of the heating chamber 2 becomes the first set temperature Ts. The high temperature Tt2 during kneading is set to a temperature slightly higher than the first set temperature Ts, and the low temperature Tb2 during kneading is set to a temperature slightly lower than the first set temperature Ts.
However, the relationship among the low temperature Tb1 during gelatinization, the low temperature Tb2 during kneading, the high temperature Tt1 during gelatinization, and the high temperature Tt2 during kneading with respect to the first set temperature Ts is set as follows (see FIG. 3). .
Tb1 <Tb2 <Ts <Tt2 <Tt1

そして、図３に示すように、制御部８は、糊化終了判断手段Ｊにより糊化終了が判断された時点で、電熱ヒータ６を停止させると共に、電動モータ７を作動させて（即ち、混練羽根１Ｄを回転させて）混練工程を開始し、以降、温度センサＳの検出温度Ｔが混練時低位温度Ｔｂ２以下になることに基づいて、電動モータ７を停止させる（即ち、混練羽根１Ｄの回転を停止させる）と共に電熱ヒータ６を作動させる制御と、温度センサＳの検出温度Ｔが混練時高位温度Ｔｔ２以上になることに基づいて、電動モータ７を作動させる（即ち、混練羽根１Ｄを回転させる）と共に電熱ヒータ６を停止させる制御を繰り返す。つまり、混練工程では、混練処理が最初に実行された後、加熱処理と混練処理とが交互に実行される。   Then, as shown in FIG. 3, the control unit 8 stops the electric heater 6 and activates the electric motor 7 (that is, kneading) when the gelatinization end is determined by the gelatinization end determination means J. The kneading process is started by rotating the blade 1D, and thereafter, the electric motor 7 is stopped based on the detected temperature T of the temperature sensor S being equal to or lower than the lower temperature Tb2 during kneading (that is, the rotation of the kneading blade 1D). The electric motor 7 is operated (that is, the kneading blade 1D is rotated based on the control for operating the electric heater 6 and the temperature T detected by the temperature sensor S being equal to or higher than the high temperature Tt2 during kneading). And the control to stop the electric heater 6 is repeated. That is, in the kneading step, after the kneading process is first executed, the heating process and the kneading process are alternately executed.

そして、制御部８は、混練工程の開始後の経過時間が（Ｈａ−Ｈｂ）に達すると、設定仕上げ時間Ｈｂの間、電熱ヒータ６を停止させた状態で、電動モータ７を連続して作動させ、混練工程の開始後の経過時間がＨａに達すると、電動モータ７を停止して混練工程を終了して、製餅モードを終了する。
例えば、図３に示すように、混練工程の開始後の経過時間が（Ｈａ−Ｈｂ）に達した時点で、電熱ヒータ６を作動させている場合は、混練工程の開始後の経過時間が（Ｈａ−Ｈｂ）に達した時点で、電熱ヒータ６を停止させると共に電動モータ７を作動させて、設定仕上げ時間Ｈｂの間、電動モータ７の作動を継続する。
一方、図示を省略するが、混練工程の開始後の経過時間が（Ｈａ−Ｈｂ）に達した時点で、電動モータ７を作動させている場合は、そのまま電動モータ７の作動を設定仕上げ時間Ｈｂの間継続する。 When the elapsed time after the start of the kneading process reaches (Ha−Hb), the controller 8 continuously operates the electric motor 7 with the electric heater 6 stopped for the set finishing time Hb. When the elapsed time after the start of the kneading process reaches Ha, the electric motor 7 is stopped, the kneading process is terminated, and the ironmaking mode is terminated.
For example, as shown in FIG. 3, when the electric heater 6 is operated when the elapsed time after the start of the kneading process reaches (Ha-Hb), the elapsed time after the start of the kneading process ( When reaching Ha−Hb), the electric heater 6 is stopped and the electric motor 7 is operated, and the operation of the electric motor 7 is continued for the set finishing time Hb.
On the other hand, although illustration is omitted, when the electric motor 7 is operated at the time when the elapsed time after the start of the kneading process reaches (Ha−Hb), the operation of the electric motor 7 is set as it is for the set finishing time Hb. Continue for

上述の如く製餅モードが実行されることにより、糊化終了判断手段Ｊにより糊化終了が判断されたことに基づいて、制御部８により糊化工程が終了されて混練工程が開始されるので、調理容器１内に収容されているもち米の殆ど全粒が十分に糊化されたと想定される状態になった後に、混練工程が開始されることになる。
又、糊化終了判断手段Ｊにより糊化終了が判断された時点で、混練工程が開始されるので、熱による硬化、焦げ等が生じにくく、一層美味しい餅を作ることができる。
更に、混練工程においては、加熱処理と混練処理とが交互に実行されるので、製餅材料の温度低下を抑制すると共に、製餅材料の温度分布を小さくしながら、製餅材料を混練して餅を作ることができる。
従って、細かい粒の残留が極めて少なく、しかも、全体にわたって柔らかさが極めて均等な高品質の餅を作ることができる。 When the kneading mode is executed as described above, the pasting process is completed by the control unit 8 based on the determination that the pasting is completed by the pasting end determination means J, and the kneading process is started. The kneading process is started after the glutinous rice contained in the cooking container 1 is assumed to have been fully gelatinized.
Further, since the kneading process is started when the gelatinization end is determined by the gelatinization end determining means J, it is difficult to cause curing and scorching due to heat, and a more delicious koji can be made.
Furthermore, in the kneading step, the heat treatment and the kneading process are alternately performed, so that the temperature reduction of the koji material is suppressed and the koji material is kneaded while reducing the temperature distribution of the koji material. You can make a kite.
Accordingly, it is possible to produce a high-quality cocoon having very small residual fine particles and having extremely uniform softness throughout.

次に、製パンモードについて、簡単に説明する。
制御部８は、混練工程では、電動モータ７を作動させて混練羽根１Ｄを回転させる。
又、制御部８は、発酵工程では、温度センサＳの検出温度が製パン材料の発酵に適した目標温度となるように、電熱ヒータ６の作動を制御（例えば、オンオフ制御）し、焼成工程では、温度センサＳの検出温度が製パン材料の焼き上げに適した目標温度となるように、電熱ヒータ６の作動を制御（例えば、オンオフ制御）する。 Next, the bread making mode will be briefly described.
In the kneading step, the control unit 8 operates the electric motor 7 to rotate the kneading blade 1D.
Moreover, the control part 8 controls the action | operation (for example, on-off control) of the electric heater 6 so that the detection temperature of the temperature sensor S may become the target temperature suitable for fermentation of bread-making material in a fermentation process, and a baking process. Then, the operation of the electric heater 6 is controlled (for example, on / off control) so that the temperature detected by the temperature sensor S becomes a target temperature suitable for baking the bread-making material.

〔別実施形態〕
（Ａ）製餅調理（即ち、製餅モード）として、上記の実施形態では、糊化工程と混練工程の２工程を備えて構成したが、糊化工程及び混練工程以外の工程を備えて構成しても良い。
例えば、糊化工程の前に、調理容器１内の製餅材料を加熱することなく所定の時間保持して、常温でもち米に水を吸水させるひたし工程を実行するように構成しても良い。 [Another embodiment]
(A) As the koji making (that is, the koji making mode), in the above-described embodiment, the two steps of the gelatinization step and the kneading step are provided, but the steps other than the gelatinization step and the kneading step are provided. You may do it.
For example, before the gelatinization step, the koji material in the cooking container 1 may be held for a predetermined time without being heated, and the step of allowing the rice to absorb water at room temperature may be executed. .

（Ｂ）糊化終了判断手段Ｊの具体的な構成は、上記の実施形態において説明した構成に限定されるものではない。
（Ｂ−１）例えば、上記の実施形態と同様に、糊化終了判断手段Ｊを指標値導出手段Ａと温度センサＳとを用いて構成する場合、指標値導出手段Ａにより導出する加熱量対応指標値の具体的な例は、上記の実施形態において用いた例、即ち、製餅調理における電熱ヒータ６の作動開始後の経過時間に限定されるものではない。
例えば、製餅調理における混練工程を開始するまでの電熱ヒータ６の加熱量の積算値、製餅調理における混練工程を開始するまでの電熱ヒータ６の作動時間（オンオフ制御の場合、オン時間）の積算値、又は、製餅調理の開始後の経過時間のいずれか一つでも良い。尚、設定指標値は、加熱量対応指標値の種類に応じて設定される。 (B) The specific configuration of the gelatinization end determination means J is not limited to the configuration described in the above embodiment.
(B-1) For example, as in the above-described embodiment, when the gelatinization end determination means J is configured using the index value deriving means A and the temperature sensor S, the heating amount correspondence derived by the index value deriving means A is supported. A specific example of the index value is not limited to the example used in the above-described embodiment, that is, the elapsed time after the operation of the electric heater 6 in the koji making is started.
For example, the integrated value of the heating amount of the electric heater 6 until the kneading process in the koji making process is started, and the operation time of the electric heater 6 until the kneading process in the koji making process is started (on time in the case of on / off control). Any one of the integrated value or the elapsed time after the start of the koji making may be used. The set index value is set according to the type of index value corresponding to the heating amount.

ちなみに、糊化工程等、製餅調理における混練工程の前の工程での電熱ヒータ６の制御形態は、例えば、上記の実施形態の如きオンオフ制御に予め設定されていることから、製餅調理における混練工程を開始するまでの電熱ヒータ６の作動時間の積算値、製餅調理の開始後の経過時間に応じて、調理容器１内の製餅材料に付与された加熱量を推定することができるので、これらを加熱量対応指標値として用いることができる。   Incidentally, since the control mode of the electric heater 6 in the step before the kneading step in the koji making process, such as the gelatinization step, is preset in the on / off control as in the above embodiment, The amount of heating applied to the koji-making material in the cooking container 1 can be estimated according to the integrated value of the operating time of the electric heater 6 until the kneading process is started and the elapsed time after the start of koji-making. Therefore, these can be used as the heating amount correspondence index value.

又、製餅調理における電熱ヒータ６の作動開始後の経過時間、製餅調理における混練工程を開始するまでの電熱ヒータ６の加熱量の積算値、製餅調理における混練工程を開始するまでの電熱ヒータ６の作動時間の積算値、及び、製餅調理の開始後の経過時間のうちの少なくとも二つ以上を加熱量対応指標値として用いても良い。この場合、二つ以上の加熱量対応指標値の全てが、夫々に対応する設定指標値以上になることを条件として、糊化終了と判断するように構成することになる。   Moreover, the elapsed time after the start of the operation of the electric heater 6 in the koji making, the integrated value of the heating amount of the electric heater 6 until the kneading process in the koji cooking is started, and the electric heat until the kneading process in the koji cooking is started. You may use at least 2 or more of the integrated value of the operating time of the heater 6, and the elapsed time after the start of the koji making as the heating amount correspondence index value. In this case, the configuration is such that it is determined that the pasting has been completed on condition that all of the two or more heating amount correspondence index values are equal to or more than the corresponding set index values.

（Ｂ−２）もち米粒は糊化が進行するほど膨張して体積が増加する。そこで、調理容器１内の製餅材料の表面の高さを検出する材料高さ検出手段を設ける。そして、糊化終了判断手段Ｊを、当該材料高さ検出手段を用いて構成して、当該材料高さ検出手段により検出される製餅材料の表面の高さが予め設定した設定高さ以上になると、糊化終了と判断するように構成しても良い。 (B-2) The glutinous rice grains expand and increase in volume as gelatinization proceeds. Therefore, a material height detecting means for detecting the height of the surface of the koji material in the cooking container 1 is provided. And the gelatinization end judging means J is configured using the material height detecting means, and the height of the surface of the iron making material detected by the material height detecting means is equal to or higher than a preset set height. Then, it may be configured to determine that the pasting has been completed.

（Ｃ）糊化工程や混練工程において、温度センサＳの検出温度Ｔが第１設定温度Ｔｓになるように電熱ヒータ６の作動を制御する制御形式として、上記の実施形態ではオンオフ制御を用いたが、比例制御、ＰＩＤ制御等、他の制御を用いても良い。
尚、糊化工程や混練工程においてオンオフ制御を用いる場合、上記の実施形態では、第１設定温度Ｔｓを基準にして設定した糊化時高位温度Ｔｔ１、混練時高位温度Ｔｔ２、糊化時低位温度Ｔｂ１、混練時低位温度Ｔｂ２に基づいて、電熱ヒータ６をオンオフ制御したが、温度センサＳの検出温度Ｔが第１設定温度Ｔｓより高くなると電熱ヒータ６の作動を停止し、温度センサＳの検出温度Ｔが第１設定温度Ｔｓより低くなると電熱ヒータ６を作動させる形態で、電熱ヒータ６をオンオフ制御しても良い。
混練工程において、上記の実施形態では、温度センサＳの検出温度Ｔが第１設定温度Ｔｓになるように電熱ヒータ６の作動を制御したが、温度センサＳの検出温度Ｔが第１設定温度Ｔｓと異なる温度、例えば、第２設定温度Ｔｖ（但し、第１設定温度Ｔｓよりも若干高い温度に設定される）になるように電熱ヒータ６の作動を制御しても良い。この場合の電熱ヒータ６のオンオフ制御としては、温度センサＳの検出温度Ｔが第２設定温度Ｔｖより高くなると電熱ヒータ６の作動を停止し、温度センサＳの検出温度Ｔが第２設定温度Ｔｖより低くなると電熱ヒータ６を作動させる形態で、電熱ヒータ６をオンオフ制御しても良い。 (C) In the above-described embodiment, on / off control is used as a control format for controlling the operation of the electric heater 6 so that the temperature T detected by the temperature sensor S becomes the first set temperature Ts in the gelatinization process and the kneading process. However, other controls such as proportional control and PID control may be used.
In addition, when using on-off control in the gelatinization process or the kneading process, in the above-described embodiment, the high temperature Tt1 during gelatinization, the high temperature Tt2 during kneading, and the low temperature during gelatinization set based on the first set temperature Ts. The electric heater 6 is on / off controlled based on Tb1 and the lower temperature Tb2 at the time of kneading. However, when the detected temperature T of the temperature sensor S becomes higher than the first set temperature Ts, the operation of the electric heater 6 is stopped and the temperature sensor S is detected. When the temperature T becomes lower than the first set temperature Ts, the electric heater 6 may be controlled to be turned on and off in such a manner that the electric heater 6 is operated.
In the kneading step, in the above embodiment, the operation of the electric heater 6 is controlled so that the detected temperature T of the temperature sensor S becomes the first set temperature Ts, but the detected temperature T of the temperature sensor S is set to the first set temperature Ts. The operation of the electric heater 6 may be controlled so as to be different from the first set temperature Tv (for example, set to a temperature slightly higher than the first set temperature Ts). As the on / off control of the electric heater 6 in this case, when the detected temperature T of the temperature sensor S becomes higher than the second set temperature Tv, the operation of the electric heater 6 is stopped, and the detected temperature T of the temperature sensor S becomes the second set temperature Tv. The electric heater 6 may be controlled to be turned on / off in such a manner that the electric heater 6 is operated when the temperature is lower.

（Ｄ）上記の実施形態では、糊化終了判断手段Ｊにより糊化終了が判断された時点で、混練工程を開始するように構成したが、糊化終了判断手段Ｊにより糊化終了が判断された後、混練工程を開始するまでに、所定の時間、別の工程を実行しても良い。この別の工程では、糊化工程で行った制御を行っても良く、電熱ヒータ６及び電動モータ７を停止させる制御を行っても良く、これらとは別の制御を行っても良い。 (D) In the above embodiment, the kneading process is started when the end of gelatinization is determined by the end of gelatinization determination means J. However, the end of gelatinization is determined by the end of gelatinization determination means J. After that, another process may be executed for a predetermined time before starting the kneading process. In this other process, the control performed in the gelatinization process may be performed, the electric heater 6 and the electric motor 7 may be stopped, or a control other than these may be performed.

（Ｅ）混練工程において、混練処理と加熱処理とを交互に実行するように構成する場合に、上記の実施形態では、混練工程を終了するまでの設定仕上げ時間Ｈｂの間、混練手段Ｍを連続して作動させるように構成したが、混練工程全体にわたって、加熱処理と混練処理とを交互に実行するように構成しても良い。 (E) In the kneading process, when the kneading process and the heating process are alternately performed, in the above embodiment, the kneading means M is continuously used for the set finishing time Hb until the kneading process is finished. However, the heat treatment and the kneading process may be alternately performed throughout the entire kneading process.

（Ｆ）上記の実施形態では、混練工程において、加熱処理と混練処理とを交互に実行するように構成したが、加熱処理を省略して、混練工程全体にわたって、混練処理を連続して実行するように構成しても良い。あるいは、加熱処理と混練処理とを並行して実行するように構成しても良い。 (F) In the above embodiment, the heat treatment and the kneading process are alternately performed in the kneading step. However, the heat treatment is omitted and the kneading process is continuously performed throughout the kneading process. You may comprise as follows. Or you may comprise so that a heat processing and a kneading | mixing process may be performed in parallel.

（Ｇ）糊化時高位温度Ｔｔ１よりも高い第３設定温度を設定して、糊化工程において、電熱ヒータ６の作動を開始して糊化工程を開始した後、温度センサＳの検出温度Ｔが第３設定温度に達した後に、温度センサＳの検出温度Ｔが第１設定温度Ｔｓになるように、電熱ヒータ６の作動を制御するように構成しても良い。 (G) After setting the third preset temperature higher than the high temperature Tt1 during gelatinization and starting the gelatinization process by starting the operation of the electric heater 6 in the gelatinization process, the detected temperature T of the temperature sensor S After reaching the third set temperature, the operation of the electric heater 6 may be controlled such that the detected temperature T of the temperature sensor S becomes the first set temperature Ts.

（Ｈ）調理容器１内の製餅材料の温度を調整するための電熱ヒータ６の作動の制御用として、上記の実施形態で設けた温度センサＳ、即ち、加熱室２の温度を検出する温度センサＳに代えて、他の温度センサを設けても良い。例えば、調理容器１の温度を直接検出する温度センサ（例えば、加熱室２に収容された調理容器１に当接するサーミスタ）、あるいは、調理容器１内の製餅材料の温度を直接検出する温度センサ（例えば、赤外線温度センサ）を設けても良い。 (H) The temperature sensor S provided in the above embodiment for controlling the operation of the electric heater 6 for adjusting the temperature of the koji making material in the cooking vessel 1, that is, the temperature for detecting the temperature of the heating chamber 2 Instead of the sensor S, another temperature sensor may be provided. For example, a temperature sensor that directly detects the temperature of the cooking container 1 (for example, a thermistor that contacts the cooking container 1 housed in the heating chamber 2), or a temperature sensor that directly detects the temperature of the koji making material in the cooking container 1 (For example, an infrared temperature sensor) may be provided.

（Ｉ）上記の実施形態では、調理容器１に収容するもち米の量を１段階に固定的に設定したが、複数段階に設定可能に構成しても良い。
この場合、調理容器１に収容するもち米の量を複数段階の設定もち米量から択一的に選択するもち米量選択手段を設ける。又、複数段階の設定もち米量夫々に対応して、第１設定温度Ｔｓ及び設定経過時間Ｈｓを設定する。
そして、製餅調理では、もち米量選択手段にて選択された設定もち米量に対応する第１設定温度Ｔｓ及び設定経過時間Ｈｓを用いて、糊化工程を実行するように構成する。 (I) In the above embodiment, the amount of glutinous rice stored in the cooking container 1 is fixedly set at one stage, but may be configured to be set at a plurality of stages.
In this case, there is provided a glutinous rice amount selecting means for selectively selecting the amount of glutinous rice to be accommodated in the cooking container 1 from a plurality of levels of glutinous rice. In addition, the first set temperature Ts and the set elapsed time Hs are set in correspondence with the amount of glutinous rice set in a plurality of stages.
And in koji making, it is comprised so that a gelatinization process may be performed using the 1st setting temperature Ts and setting elapsed time Hs corresponding to the setting amount of glutinous rice selected by the glutinous rice amount selection means.

（Ｊ）上記の実施形態では、第２設定温度Ｔｖを第１設定温度Ｔｓと同じ温度に設定したが、第１設定温度Ｔｓよりも若干高い温度に設定しても良い。 (J) In the above embodiment, the second set temperature Tv is set to the same temperature as the first set temperature Ts, but may be set to a temperature slightly higher than the first set temperature Ts.

（Ｋ）糊化工程において、電熱ヒータ６の作動開始後、温度センサＳの検出温度が最初に糊化時高位温度Ｔｔ１まで上昇する初期昇温過程では、温度センサＳの検出温度が上昇する昇温率が、調理容器１に収容された製餅材料の量に応じて異なる。
そこで、第１設定温度Ｔｓ及び設定経過時間Ｈｓを、初期昇温過程での昇温率に応じて補正するように構成しても良い。例えば、初期昇温過程での昇温率が小さくなるほど、設定経過時間Ｈｓを長くなるように補正する。
この場合は、調理容器１に収容された製餅材料の量の変動に拘わらず、糊化終了判断手段Ｊにより、糊化終了を適切に判断することが可能となる。 (K) In the gelatinization step, after the operation of the electric heater 6 is started, in the initial temperature rising process in which the temperature detected by the temperature sensor S first rises to the high temperature Tt1 at the time of gelatinization, the temperature sensor S increases the detected temperature. The temperature rate varies depending on the amount of the koji material stored in the cooking container 1.
Therefore, the first set temperature Ts and the set elapsed time Hs may be corrected according to the temperature increase rate in the initial temperature increase process. For example, the set elapsed time Hs is corrected to be longer as the temperature increase rate in the initial temperature increase process is smaller.
In this case, it is possible to appropriately determine the end of gelatinization by the gelatinization end determination means J regardless of fluctuations in the amount of the koji material contained in the cooking container 1.

（Ｌ）混練手段Ｍの具体的な構成は、上記の実施形態で説明した構成、即ち、回転駆動される混練羽根１Ｄを用いた構成に限定されるものではない。例えば、上下動される混練羽根を用いた構成でも良い。 (L) The specific configuration of the kneading means M is not limited to the configuration described in the above embodiment, that is, the configuration using the kneading blade 1D that is rotationally driven. For example, a configuration using kneading blades that are moved up and down may be used.

（Ｍ）上記の実施形態では、製餅モードにおける糊化工程から混練工程への切り換えの処理や、混練工程の終了のための処理を制御部８により行わせるように構成して、制御部８により製餅モード（即ち、製餅調理）が自動的に実行されるように構成したが、製餅調理を手動操作により実行するように構成しても良い。
この場合、例えば、糊化工程の開始および停止を指令する糊化スイッチ、混練工程の開始および停止を指令する混練スイッチ、及び、糊化終了判断手段Ｊにより糊化終了が判断されたことを報知する糊化終了報知手段（ブザーやランプ等）を設ける。 (M) In the above embodiment, the control unit 8 is configured to cause the control unit 8 to perform a process of switching from the gelatinization process to the kneading process in the kneading mode and the process for the end of the kneading process. Thus, the iron making mode (that is, the iron making cooking) is automatically executed. However, the iron making cooking may be executed manually.
In this case, for example, a gelatinization switch that commands the start and stop of the gelatinization process, a kneading switch that commands the start and stop of the kneading process, and notification that the end of gelatinization has been determined by the gelatinization end determination means J is notified. A pasting end notification means (buzzer, lamp, etc.) is provided.

次に、手動操作により使用者が製餅調理を行う際の手順を説明する。
使用者は、先ず、糊化スイッチにより糊化工程の開始を指令し、続いて、糊化終了報知手段により糊化終了が報知されると、糊化スイッチにより糊化工程の終了を指令する。又、混練スイッチにより混練工程の開始を指令する。続いて、使用者は、混練工程において餅が作られたと判断すると、混練スイッチにより混練工程の停止を指令する。 Next, a procedure when the user performs koji making by manual operation will be described.
The user first instructs the start of the gelatinization process by the gelatinization switch, and then instructs the termination of the gelatinization process by the gelatinization switch when the completion of the gelatinization is notified by the gelatinization end notification means. The start of the kneading process is commanded by the kneading switch. Subsequently, when the user determines that wrinkles have been made in the kneading process, the user commands the kneading process to stop.

（Ｎ）上記の実施形態では、製パン機能に加えて製餅機能を備えた製パン機に本発明を適用したが、本発明は、製餅専用の調理器にも適用することができる。 (N) In the above embodiment, the present invention is applied to a bread maker having a kake making function in addition to the bread making function. However, the present invention can also be applied to a cooker dedicated to koji making.

尚、上記の実施形態（別実施形態を含む、以下同じ）で開示される構成は、矛盾が生じない限り、他の実施形態で開示される構成と組み合わせて適用することが可能であり、又、本明細書において開示された実施形態は例示であって、本発明の実施形態はこれに限定されず、本発明の目的を逸脱しない範囲内で適宜改変することが可能である。   Note that the configuration disclosed in the above embodiment (including another embodiment, the same applies hereinafter) can be applied in combination with the configuration disclosed in the other embodiment as long as no contradiction occurs. The embodiments disclosed in this specification are exemplifications, and the embodiments of the present invention are not limited thereto, and can be appropriately modified without departing from the object of the present invention.

以上説明したように、高品質の餅を作ることが可能な調理器及び調理器の運転方法を提供することができる。   As described above, it is possible to provide a cooking device and a cooking device operating method capable of producing high-quality candy.

１ 調理容器
２ 加熱室
３ ケーシング
６ 電熱ヒータ（加熱手段）
８ 制御部（制御手段）
９ｂ モード選択スイッチ（モード選択手段）
Ａ 指標値導出手段
Ｈａ 設定混練工程時間
Ｈｂ 設定仕上げ時間
Ｈｓ 設定経過時間（設定指標値）
Ｊ 糊化終了判断手段
Ｍ 混練手段
Ｓ 温度センサ（温度検出手段）
Ｔｓ 第１設定温度
Ｔｖ 第２設定温度 DESCRIPTION OF SYMBOLS 1 Cooking container 2 Heating chamber 3 Casing 6 Electric heater (heating means)
8 Control unit (control means)
9b Mode selection switch (mode selection means)
A Index value deriving means Ha Setting kneading process time Hb Setting finishing time Hs Setting elapsed time (setting index value)
J Gelatinization end determination means M Kneading means S Temperature sensor (temperature detection means)
Ts First set temperature Tv Second set temperature

Claims (3)

もち米及び水を含む製餅材料を収容する調理容器と、前記調理容器内の製餅材料を混練する混練手段と、内部に加熱室を形成し且つ当該加熱室に前記調理容器を収容するケーシングと、前記加熱室内を加熱する加熱手段と、前記加熱手段及び前記混練手段夫々の作動を制御して、前記調理容器内の製餅材料を加熱して糊化させる糊化工程と、前記糊化工程で糊化された製餅材料を混練する混練工程とを実行する制御手段とを備えた調理器であって、
前記調理容器内の製餅材料の糊化終了を判断する糊化終了判断手段が設けられ、
前記制御手段が、前記糊化終了判断手段により前記糊化終了が判断されたことに基づいて、前記糊化工程を終了して前記混練工程を開始するように構成され、
前記制御手段が、前記混練工程において、前記混練手段を作動させる混練処理と前記加熱手段を作動させる加熱処理とを交互に実行する調理器。 A cooking container for containing a koji-making material containing glutinous rice and water, a kneading means for kneading the koji-making material in the cooking container, and a casing for forming a heating chamber therein and containing the cooking vessel in the heating chamber A heating means for heating the heating chamber, a gelatinization step for controlling the operation of each of the heating means and the kneading means to heat and paste the koji material in the cooking container, and the gelatinization A cooking device comprising a control means for performing a kneading step of kneading the koji making material gelatinized in the process,
Gelatinization end determination means for determining the end of gelatinization of the koji material in the cooking container is provided,
The control means is configured to end the gelatinization step and start the kneading step based on the determination that the gelatinization end is determined by the gelatinization end determination unit ,
A cooker in which the control means alternately performs a kneading process for operating the kneading means and a heating process for operating the heating means in the kneading step. 前記糊化工程及び前記混練工程を少なくとも備えた製餅調理における前記混練工程を開始するまでの前記加熱手段の加熱量の積算値、前記製餅調理における前記混練工程を開始するまでの前記加熱手段の作動時間の積算値、前記製餅調理における前記加熱手段の作動開始後の経過時間、及び、前記製餅調理の開始後の経過時間の少なくとも一つを加熱量対応指標値として求める指標値導出手段と、前記加熱室の温度を検出する温度検出手段とが設けられ、
前記糊化終了判断手段が、前記指標値導出手段と前記温度検出手段とを備えて、前記指標値導出手段により求められた加熱量対応指標値が設定指標値以上になった以降に、前記温度検出手段の検出温度に基づいて、前記糊化終了を判断するように構成されている請求項１に記載の調理器。 The integrated value of the heating amount of the heating means until starting the kneading step in the koji making comprising at least the gelatinization step and the kneading step, the heating means until starting the kneading step in the koji making Deriving an index value for determining at least one of an integrated value of the operation time of the cooking process, an elapsed time after the start of the operation of the heating means in the koji making, and an elapsed time after the start of the koji making as an index value corresponding to the heating amount Means, and temperature detection means for detecting the temperature of the heating chamber,
The gelatinization end judging means comprises the index value deriving means and the temperature detecting means, and the temperature corresponding to the heating amount obtained by the index value deriving means becomes equal to or higher than a set index value. The cooker according to claim 1, wherein the cooker is configured to determine the end of gelatinization based on a temperature detected by a detection means. 前記制御手段が、前記糊化工程において、前記温度検出手段の検出温度が第１設定温度になるように、前記加熱手段の作動を制御するように構成され、
前記糊化終了判断手段が、前記指標値導出手段により求められた加熱量対応指標値が前記設定指標値以上になった以降に、前記温度検出手段の検出温度が前記第１設定温度と同じ温度又は当該第１設定温度よりも高い温度に設定された第２設定温度以上になると、前記糊化終了と判断するように構成されている請求項２に記載の調理器。
The control means is configured to control the operation of the heating means so that the temperature detected by the temperature detection means becomes a first set temperature in the gelatinization step,
After the gelatinization end determining means has detected the heating value correspondence index value obtained by the index value deriving means to be equal to or higher than the set index value, the temperature detected by the temperature detecting means is the same temperature as the first set temperature. Or the cooking device of Claim 2 comprised so that it might be judged that the said gelatinization completion | finish when it becomes more than the 2nd preset temperature set to the temperature higher than the said 1st preset temperature.
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