JPH04354908A - Electric rice cooker - Google Patents
Electric rice cookerInfo
- Publication number
- JPH04354908A JPH04354908A JP12975091A JP12975091A JPH04354908A JP H04354908 A JPH04354908 A JP H04354908A JP 12975091 A JP12975091 A JP 12975091A JP 12975091 A JP12975091 A JP 12975091A JP H04354908 A JPH04354908 A JP H04354908A
- Authority
- JP
- Japan
- Prior art keywords
- cooking
- temperature
- rice
- rice cooking
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 84
- 235000009566 rice Nutrition 0.000 title claims abstract description 84
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000010411 cooking Methods 0.000 claims abstract description 97
- 241000209094 Oryza Species 0.000 claims abstract description 83
- 238000010438 heat treatment Methods 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims description 42
- 235000021395 porridge Nutrition 0.000 claims description 34
- 238000001514 detection method Methods 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 2
- 238000010792 warming Methods 0.000 abstract description 12
- 238000010025 steaming Methods 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000010586 diagram Methods 0.000 description 5
- 238000002791 soaking Methods 0.000 description 4
- 230000005611 electricity Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
Landscapes
- Cookers (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】この発明は、少なくとも通常炊飯
コース及びおかゆ炊飯コースの２通りの調理を行う電気
炊飯装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric rice cooker that performs at least two types of cooking: a normal rice cooking course and a porridge cooking course.
【０００２】0002
【従来の技術】従来、この種の電気炊飯装置では、米と
水の分量を通常の比率で鍋に入れて通常炊飯コースを選
択すると通常の炊飯調理ができ、また米に対する水の分
量を通常の比率よりかなり多くして、おかゆ炊飯コース
を選択するとおかゆの炊飯調理ができるものが知られて
いる。[Prior Art] Conventionally, with this type of electric rice cooker, if you put rice and water in a pot at the normal ratio and select the normal rice cooking course, you can cook rice normally. It is known that you can cook rice porridge by increasing the ratio considerably and selecting the rice porridge cooking course.
【０００３】このような電気炊飯装置は、鍋の温度を検
出する温度センサを設け、この温度センサによる検出温
度に基づいて鍋を加熱するヒータの出力を予め設定され
た制御工程にしたがって制御するようになっている。[0003] Such an electric rice cooking device is equipped with a temperature sensor that detects the temperature of the pot, and controls the output of a heater that heats the pot according to a preset control process based on the temperature detected by the temperature sensor. It has become.
【０００４】そしておかゆ炊飯コースを選択した場合に
は、図４に示すおかゆ調理処理を行うようになっている
。これは先ずひたし炊き行程を行う。このひたし炊き行
程においてはヒータの出力を最大にしてヒータへの通電
を断続的に数回に渡って行い、温度センサによる検出温
度（以下鍋温度と称する）をひたし炊きに適した温度に
制御して所定時間行う。When the rice porridge cooking course is selected, the porridge cooking process shown in FIG. 4 is performed. First, a cooking process is performed. In this soaking process, the output of the heater is maximized and the heater is energized intermittently several times to control the temperature detected by the temperature sensor (hereinafter referred to as pot temperature) to a temperature suitable for soaking. for a specified period of time.
【０００５】このひたし炊き行程が終了すると続いて加
熱行程を行う。この加熱行程ではヒータの出力を最大に
して連続通電を行う。そして鍋温度が所定温度に達する
と、続いて加熱制御行程を３０分間行う。この加熱制御
行程ではヒータの出力を小さくする。そして加熱制御行
程が終了すると、ヒータの出力を止めて６分間のむらし
行程を行っておかゆの炊飯を終了する。上記のおかゆ炊
飯コースの鍋温度及びヒータの出力の関係を示すと図５
の（ａ）に示すようになる。[0005] After this soaking process is completed, a heating process is subsequently performed. In this heating process, the output of the heater is maximized and electricity is continuously supplied. When the pot temperature reaches a predetermined temperature, a heating control process is performed for 30 minutes. In this heating control step, the output of the heater is reduced. When the heating control process is completed, the output of the heater is stopped and a 6-minute uneven process is performed to complete the cooking of the porridge. Figure 5 shows the relationship between pot temperature and heater output for the above porridge cooking course.
(a).
【０００６】また通常の炊飯コースの場合の鍋温度及び
ヒータの出力の関係は図５の（ｂ）に示すように、加熱
制御行程までのヒータ制御はおかゆ炊飯コースの場合と
同じであるが、通常炊飯の場合は水の量が少ないので加
熱制御行程において鍋内の水分がなくなって鍋温度が急
激に高くなるためその温度上昇、例えば１１５℃を温度
センサで検出してむらし行程に移行するようになってい
る。そして約１３分間のむらし行程が終了するとその後
は保温行程となり、鍋温度を７３℃前後に維持させる。[0006] Also, the relationship between the pot temperature and the heater output in the case of the normal rice cooking course is shown in FIG. In the case of normal rice cooking, the amount of water is small, so during the heating control process, the water in the pot disappears and the pot temperature rises rapidly.The temperature sensor detects this temperature rise, for example 115 degrees Celsius, and shifts to the steaming process. It looks like this. After the approximately 13-minute steaming process is completed, a warming process begins, in which the pot temperature is maintained at around 73°C.
【０００７】このようにおかゆ炊飯コースの場合は、通
常の炊飯コースと異なりむらし行程後に保温行程はない
。これは炊き上がったおかゆをさらに保温行程で加熱制
御すると、おかゆが糊状になっておかゆらしさやおいし
さが損なわれてしまうためである。[0007] As described above, in the case of the rice porridge cooking course, unlike the normal rice cooking course, there is no warming step after the steaming step. This is because if the cooked rice porridge is further heated in a warming process, the rice porridge becomes pasty and loses its porridge-like taste and taste.
【０００８】[0008]
【発明が解決しようとする課題】ところで鍋に通常炊飯
の場合の比で米と水を入れて誤っておかゆ炊飯コースを
選択しても通常の炊飯と同様に炊き上がるが、おかゆ炊
飯コースを選択したためにむらし行程の後に保温行程が
行われず、このため炊き上がった御飯が時間の経過と共
に冷えて味覚が落ちるという問題があった。[Problem to be solved by the invention] By the way, if you put rice and water in a pot at the same ratio as for normal rice cooking and accidentally select the porridge cooking course, the rice will be cooked just like normal rice, but if you select the porridge cooking course. As a result, the heating process was not performed after the steaming process, which caused the problem that the cooked rice cooled over time and lost its flavor.
【０００９】そこでこの発明は、おかゆ炊飯コースで通
常の炊飯を行っても炊飯完了後に保温制御を確実に行わ
せることができる電気炊飯装置を提供することを目的と
する。SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an electric rice cooker that can reliably perform heat retention control after rice cooking is completed even if normal rice cooking is performed in the porridge cooking course.
【００１０】0010
【課題を解決するための手段】この発明は、鍋の温度を
検出する温度検出手段及び鍋内に収納された水と米を加
熱する加熱手段を備え、温度検出手段による検出温度に
基づいて、予め設定された制御工程にしたがって加熱手
段を制御して少なくとも通常炊飯コース及びおかゆ炊飯
コースの２通りの調理を行い、通常炊飯コースの調理の
ときには炊飯後に保温制御を行い、おかゆ炊飯コースの
調理のときには炊飯後に保温制御を行わない電気炊飯装
置において、加熱手段による加熱制御中に、温度検出手
段による検出温度が予め設定された通常炊飯の炊き上が
り温度以上か否かを判断する温度判定手段と、おかゆ炊
飯コースの調理時において温度判定手段により通常炊飯
の炊き上がり温度以上が判断されると、炊飯終了後に保
温制御を行う保温手段とを設けたものである。[Means for Solving the Problems] The present invention includes a temperature detection means for detecting the temperature of a pot and a heating means for heating water and rice stored in the pot, and based on the temperature detected by the temperature detection means, The heating means is controlled according to a preset control process to perform at least two types of cooking, a normal rice cooking course and a porridge cooking course, and when cooking the normal rice cooking course, heat retention control is performed after rice cooking, and during cooking the porridge cooking course. In an electric rice cooker that sometimes does not perform heat retention control after rice cooking, a temperature determining means determines whether or not the temperature detected by the temperature detecting means is equal to or higher than a preset normal rice cooking temperature during heating control by the heating means; The rice cooker is provided with a heat-retaining means that performs heat-retaining control after the rice cooking is finished when the temperature determining means determines that the temperature is equal to or higher than the finished temperature of normal rice cooking during cooking of the porridge-cooked rice course.
【００１１】[0011]
【作用】このような構成の本発明において、例えば、水
と米を通常の比率で釜に収納しておかゆ炊飯コースの選
択した場合、加熱手段による加熱制御中に釜内の水分が
なくなって、釜の温度は急激に高くなり、通常炊飯の炊
き上がり温度を越える。その時、温度判定手段により、
温度検出手段による検出温度が通常炊飯の炊き上がり温
度以上と判断される。すると炊飯保温手段により、炊飯
終了後に保温制御が行われる。[Function] In the present invention having such a structure, for example, when water and rice are stored in the pot at a normal ratio and the rice porridge cooking course is selected, the water in the pot runs out during the heating control by the heating means. The temperature of the pot rises rapidly, exceeding the temperature at which rice is normally cooked. At that time, the temperature determination means
It is determined that the temperature detected by the temperature detection means is equal to or higher than the temperature at which rice is normally cooked. Then, the rice cooking/warming means performs heat keeping control after the rice cooking is completed.
【００１２】0012
【実施例】以下、この発明の一実施例を図面を参照して
説明する。図１において、１は制御部本体を構成するＣ
ＰＵ（中央処理装置）である。DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. In FIG. 1, 1 indicates C constituting the main body of the control section.
It is a PU (central processing unit).
【００１３】ＲＯＭ（リード・オンリー・メモリ）２は
、前記ＣＰＵ１が行う処理のプログラムデータが記憶さ
れ、ＲＡＭ（ランダム・アクセス・メモリ）３は、前記
ＣＰＵ１が処理を行うときに使用する各種メモリのエリ
アが形成されている。操作スイッチ入力回路４は、通常
炊飯コースかおかゆ炊飯コースかを選択設定するキー等
の各種キーが設けられた操作スイッチ４の入力信号を制
御する。A ROM (read only memory) 2 stores program data for processing performed by the CPU 1, and a RAM (random access memory) 3 stores various types of memory used when the CPU 1 performs processing. area is formed. The operation switch input circuit 4 controls input signals of the operation switch 4 provided with various keys such as a key for selecting and setting a normal rice cooking course or a porridge cooking course.
【００１４】前記ＣＰＵ１はシステムバス６を介して前
記ＲＯＭ２、前記ＲＡＭ３及び前記操作スイッチ入力回
路４と接続され、また時計回路７から前記システムバス
６を介して時刻データを入力するようになっている。The CPU 1 is connected to the ROM 2, the RAM 3, and the operation switch input circuit 4 via a system bus 6, and receives time data from a clock circuit 7 via the system bus 6. .
【００１５】表示コントローラ８はメニューや調理工程
を表示する表示器９を制御し、炊飯ヒータコントローラ
１０及び保温ヒータコントローラ１１は、それぞれ加熱
手段としての炊飯ヒータ１２及び保温ヒータ１３を制御
するようになっている。前記ＣＰＵ１は前記システムバ
ス６を介して、前記表示コントローラ８、炊飯ヒータコ
ントローラ１０及び保温ヒータコントローラ１１と接続
されている。A display controller 8 controls a display 9 that displays menus and cooking processes, and a rice cooking heater controller 10 and a warming heater controller 11 control a rice cooking heater 12 and a warming heater 13 as heating means, respectively. ing. The CPU 1 is connected to the display controller 8, the rice cooking heater controller 10, and the warming heater controller 11 via the system bus 6.
【００１６】さらに米と水を入れる鍋（釜）の温度を検
出する温度検出手段としての鍋温度センサ１４は、Ａ／
Ｄ（アナログ／デジタル）変換器１５へ鍋温度としての
電圧データを出力し、そのＡ／Ｄ変換器１５は入力した
電圧データをデジタル変換し、その変換されたデジタル
データを前記システムバス６を介して前記ＣＰＵ１に供
給するようになっている。前記操作スイッチ４によりお
かゆ炊飯コースが選択されると、前記ＣＰＵ１はおかゆ
調理処理を行うようになっている。図２に前記ＣＰＵ１
が行うおかゆ調理処理の流れ図を示す。Furthermore, a pot temperature sensor 14 as a temperature detection means for detecting the temperature of a pot (pot) in which rice and water are placed is an A/
The voltage data as the pan temperature is output to the D (analog/digital) converter 15, and the A/D converter 15 digitally converts the input voltage data, and the converted digital data is sent via the system bus 6. and is supplied to the CPU 1. When the porridge cooking course is selected by the operation switch 4, the CPU 1 performs porridge cooking processing. In FIG. 2, the CPU 1
A flowchart of the porridge cooking process performed by is shown.
【００１７】まず、ひたし炊き工程を行う。このひたし
炊き工程においてはヒータの出力を最大にしてヒータへ
の通電を断続的に数回に渡って行い、鍋温度センサ１４
により検出される鍋温度をひたし炊きに適した温度に制
御して所定時間行う。このひたし炊き工程が終了すると
続いて加熱工程を行う。この加熱工程ではヒータの出力
を最大にして連続通電を行う。そして鍋温度が所定温度
に達すると、続いて加熱制御工程に移行する。この加熱
制御工程では炊飯ヒータ１２の出力を小さくする。First, a soaking process is performed. In this hot-cooking process, the output of the heater is maximized and the heater is energized intermittently several times, and the pot temperature sensor 14
The pot temperature detected by the method is controlled to a temperature suitable for steaming and cooking is carried out for a predetermined period of time. After this boiling process is completed, a heating process is performed. In this heating step, the output of the heater is maximized and electricity is continuously supplied. When the pot temperature reaches a predetermined temperature, the process proceeds to a heating control step. In this heating control step, the output of the rice cooking heater 12 is reduced.
【００１８】ここで、加熱制御工程が開始してから３０
分間が経過したか否かを時計回路７からのデータにより
判断し、３０分間が経過していなければ、鍋温度が１１
５℃以上か否かを判断する（温度判定手段）。鍋温度が
１１５℃以上でなければ、鍋温度１１５℃以上になるか
又加熱制御工程を３０分間経過するまで加熱制御工程を
継続する。また、鍋温度が１１５℃以上ならば、炊飯ヒ
ータ１２の出力を止めて、６分間のむらし工程を行う。
このむらし工程を６分間行うと、保温工程となり、保温
ヒータ１３を通電制御して鍋温度を設定された温度（７
５℃）に維持する、操作スイッチ５の操作等により動作
の終了が指示されると、「保温」工程を終了して、この
おかゆ調理処理を終了する。[0018] Here, 30 minutes have passed since the heating control process started.
It is determined based on the data from the clock circuit 7 whether or not 30 minutes have elapsed, and if 30 minutes have not elapsed, the pot temperature is 11.
Determine whether the temperature is 5° C. or higher (temperature determination means). If the pan temperature is not 115° C. or higher, the heating control step is continued until the pan temperature reaches 115° C. or higher or 30 minutes have passed through the heating control step. Further, if the pot temperature is 115° C. or higher, the output of the rice cooking heater 12 is stopped and a 6-minute steaming process is performed. When this unevenness process is carried out for 6 minutes, it becomes a warming process, and the energization of the warming heater 13 is controlled to adjust the pot temperature to the set temperature (7 minutes).
5° C.), and when the end of the operation is instructed by operating the operation switch 5, etc., the “keep warm” step is ended, and this porridge cooking process is ended.
【００１９】また、「加熱制御」工程が開始してから鍋
温度が１１５℃を越えずに３０分間が経過したならば、
炊飯ヒータ１２の出力を止めて、むらし工程を６分間行
う。この「むらし」工程を６分間行うと、このおかゆ調
理処理を終了する。[0019] Furthermore, if 30 minutes have passed without the pot temperature exceeding 115°C after the start of the "heating control" process,
The output of the rice-cooking heater 12 is stopped, and the shading process is performed for 6 minutes. This porridge cooking process is completed after this "smoothing" step is carried out for 6 minutes.
【００２０】このような構成の本実施例においては、お
かゆ炊飯コースを選択し、米と水の比率において通常の
比率に比べて水の分量を多くした時には、従来と同様な
おかゆ調理処理が行われる。[0020] In this embodiment having such a configuration, when the rice porridge cooking course is selected and the amount of water is increased compared to the normal ratio of rice to water, the same porridge cooking process as before is performed. be exposed.
【００２１】また米と水を通常の比率でおかゆ炊飯コー
スを選択しても、図３に示すように、加熱制御工程時に
おいて鍋温度はそれまで１００℃を越えない近傍の温度
で平衡状態であったのが、釜内の水分がなくなって急に
再上昇して１１５℃を越えるようになる。すると、ここ
で加熱制御工程を終了してむらし工程に入る。そして、
このむらし工程が終了すると、以後保温制御が行われる
事になる。[0021] Furthermore, even if the porridge cooking course is selected with the rice and water in the normal ratio, as shown in Figure 3, during the heating control process, the pot temperature remains in equilibrium at a temperature in the vicinity of 100°C. However, as the water in the pot ran out, the temperature suddenly rose again and reached over 115 degrees Celsius. Then, the heating control process is ended here and the unevenness process begins. and,
Once this unevenness step is completed, heat retention control will be performed thereafter.
【００２２】このように本実施例によれば、米と水を通
常の比率でおかゆ炊飯コースを選択しても、その加熱時
の温度が通常炊飯コースの炊き上がり温度以上になるこ
とから、炊飯終了後に保温制御を行うことができて、炊
き上がった御飯を冷ますことなく保温できて、御飯の味
覚が落ちるのを防止できる。[0022] According to this embodiment, even if the porridge cooking course is selected with rice and water in the normal ratio, the temperature at the time of heating is higher than the cooking temperature of the normal rice cooking course. Heat retention control can be carried out after the cooking is finished, keeping the cooked rice warm without cooling it, and preventing the taste of the rice from deteriorating.
【００２３】また、加熱制御工程において、本来の通常
炊飯コースの加熱制御工程と同様に１１５℃でただちに
加熱制御工程を終了させるので、従来のおかゆ炊飯コー
スによる調理よりは、より良く炊飯調理ができる。[0023] Furthermore, in the heating control process, the heating control process is immediately terminated at 115°C, similar to the heating control process of the original normal rice cooking course, so that rice can be cooked better than in the conventional rice porridge cooking process. .
【００２４】[0024]
【発明の効果】以上詳述したようにこの発明によれば、
おかゆ炊飯コースで通常の炊飯を行っても炊飯完了後に
保温制御を確実に行わせることができる電気炊飯装置を
提供できる。[Effects of the Invention] As detailed above, according to the present invention,
To provide an electric rice cooker that can reliably perform heat retention control after rice cooking is completed even if normal rice cooking is performed in a porridge cooking course.
【図１】この発明の一実施例を示すブロック図。FIG. 1 is a block diagram showing an embodiment of the present invention.
【図２】同実施例のおかゆ調理処理の流れを示す図。FIG. 2 is a diagram showing the flow of porridge cooking processing in the same embodiment.
【図３】同実施例の米と水を通常の比率でおかゆ炊飯コ
ースを選択したときの、各調理工程に対する鍋温度及び
ヒータの出力の関係の図。FIG. 3 is a diagram showing the relationship between pot temperature and heater output for each cooking process when the porridge cooking course is selected using the normal ratio of rice and water in the same example.
【図４】従来例のおかゆ調理処理の流れを示す図。FIG. 4 is a diagram showing the flow of a conventional porridge cooking process.
【図５】従来例のおかゆ調理処理及び通常炊飯処理を行
ったときの、各調理工程に対する鍋温度及びヒータの出
力の関係の図。FIG. 5 is a diagram showing the relationship between pot temperature and heater output for each cooking process when conventional porridge cooking processing and normal rice cooking processing are performed.
１…ＣＰＵ、２…ＲＯＭ、１２…炊飯ヒータ、１３…保
温ヒータ、１４…鍋温度センサ。1...CPU, 2...ROM, 12...rice cooking heater, 13...thermal heater, 14...pot temperature sensor.
Claims (1)
鍋内に収納された水と米を加熱する加熱手段を備え、前
記温度検出手段による検出温度に基づいて、予め設定さ
れた制御工程にしたがって前記加熱手段を制御して少な
くとも通常炊飯コース及びおかゆ炊飯コースの２通りの
調理を行い、通常炊飯コースの調理のときには炊飯後に
保温制御を行い、おかゆ炊飯コースの調理のときには炊
飯後に保温制御を行わない電気炊飯装置において、前記
加熱手段による加熱制御中に、前記温度検出手段による
検出温度が予め設定された通常炊飯の炊き上がり温度以
上か否かを判断する温度判定手段と、おかゆ炊飯コース
の調理時において前記温度判定手段により通常炊飯の炊
き上がり温度以上が判断されると、炊飯終了後に保温制
御を行う保温制御手段とを設けたことを特徴とする電気
炊飯装置。1. A method comprising: temperature detection means for detecting the temperature of a pot; and heating means for heating water and rice stored in the pot; Therefore, the heating means is controlled to perform at least two types of cooking, a normal rice cooking course and a porridge cooking course, and when cooking the normal rice cooking course, heat retention control is performed after rice cooking, and when cooking the porridge rice cooking course, heat retention control is performed after rice cooking. In the electric rice cooking apparatus that does not perform heating, the electric rice cooking apparatus includes a temperature determining means for determining whether or not a temperature detected by the temperature detecting means is equal to or higher than a preset cooking temperature for normal rice cooking during heating control by the heating means; An electric rice cooking apparatus characterized in that the electric rice cooking apparatus is further provided with a heat retention control means that performs heat retention control after rice cooking is completed when the temperature determination means determines that the temperature is equal to or higher than the finished temperature of normal rice cooking during cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12975091A JPH04354908A (en) | 1991-05-31 | 1991-05-31 | Electric rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12975091A JPH04354908A (en) | 1991-05-31 | 1991-05-31 | Electric rice cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04354908A true JPH04354908A (en) | 1992-12-09 |
Family
ID=15017278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12975091A Pending JPH04354908A (en) | 1991-05-31 | 1991-05-31 | Electric rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04354908A (en) |
-
1991
- 1991-05-31 JP JP12975091A patent/JPH04354908A/en active Pending
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