JPH0444710A - Rice cooker with sterilizing function - Google Patents
Rice cooker with sterilizing functionInfo
- Publication number
- JPH0444710A JPH0444710A JP15330490A JP15330490A JPH0444710A JP H0444710 A JPH0444710 A JP H0444710A JP 15330490 A JP15330490 A JP 15330490A JP 15330490 A JP15330490 A JP 15330490A JP H0444710 A JPH0444710 A JP H0444710A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- pot
- heat
- relay
- control means
- 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 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 241000209094 Oryza Species 0.000 abstract description 19
- 241000894006 Bacteria Species 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 238000009413 insulation Methods 0.000 abstract 1
- 241000193403 Clostridium Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Cookers (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
本発明は鍋の滅菌を行なうことができる滅菌機能付炊飯
器に関する。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a rice cooker with a sterilization function that can sterilize a pot.
（ロ）従来の技術
一般の炊飯器は例えば、特公昭６３−２５７６５号公報
のように、炊飯終了後保温する構成となっているが、長
時間保温するとご飯から異臭が発生するという間趙があ
る。この異臭の原因の一つは内鍋に生息する腐敗菌が保
温中に繁殖し、ご飯を異臭の原因となる種々の物質に分
解することにある。腐敗菌の繁殖を抑えるために保温温
度を上げることも行なわれているが、ご飯の老化が進み
黄変しやすいという問題もある。また、腐敗菌の中には
、バチルス属、クロストリジウム属のように芽胞をつく
って繁殖するものがあり、この芽胞は耐熱性が強く、炊
飯中の煮沸程度では死滅させることができなかった。(b) Conventional technology General rice cookers, for example, are configured to keep rice warm after cooking, as disclosed in Japanese Patent Publication No. 63-25765. be. One of the causes of this off-odor is that spoilage bacteria that live in the inner pot multiply while the rice is kept warm and break down the rice into various substances that cause the off-odor. Efforts have been made to raise the insulating temperature to prevent the growth of spoilage bacteria, but there is also the problem that the rice ages and tends to turn yellow. In addition, some spoilage bacteria, such as Bacillus and Clostridium, reproduce by producing spores, and these spores are highly heat resistant and cannot be killed by boiling during rice cooking.
（ハ）発明が解決しようとする課題
本発明は上記の点を考慮して成されたもので、鍋中の腐
敗菌を死滅させて保温中に生じる異臭を低減させること
を課題とするものである。(c) Problems to be Solved by the Invention The present invention has been made in consideration of the above points, and an object of the present invention is to kill the spoilage bacteria in the pot and reduce the odor that occurs during heat retention. be.
（ニ）課題を解決するための手段
本発明は、鍋と、該鍋を加熱する加熱手段と、前記鍋の
温度を検出する温度検出手段と、タイマー手段と、前記
温度検出手段と前記タイマー手段の出力に基づいて前記
鍋を水の沸騰温度よりも高い所定温度に一定時間保持す
るように前記加熱手段を制御する制御手段を備えるもの
である。(d) Means for Solving the Problems The present invention provides a pot, a heating means for heating the pot, a temperature detecting means for detecting the temperature of the pot, a timer means, the temperature detecting means and the timer means. The apparatus further includes a control means for controlling the heating means to maintain the pot at a predetermined temperature higher than the boiling temperature of water for a certain period of time based on the output of the heating means.
（ホ）作用
本発明は上記のように構成しているので、空の鍋を水の
沸騰温度よりも高い所定温度で一定時間確実に加熱する
ことができ、炊飯中の煮沸では死滅しなかった腐敗菌及
びその芽胞を死滅させることができ、鍋に付着した腐敗
菌の保温中の繁殖による異臭の発生を抑える。(E) Function Since the present invention is configured as described above, it is possible to reliably heat an empty pot at a predetermined temperature higher than the boiling temperature of water for a certain period of time, and the rice will not be killed by boiling during cooking. It can kill putrefaction bacteria and their spores, and suppresses the occurrence of strange odors caused by the proliferation of putrefaction bacteria attached to the pot during heat retention.
（へ）実施例
以下、本発明の実施例を図面を参照して説明すると、第
１図において（１）は炊飯器の外装フレーム、く２）は
円筒状の外鍋、（３）は外鍋（２）に着脱自在に収納さ
れる有底筒状の内鍋、（４）は内鍋く３）の底面を加熱
するように外鍋（２）の内底部に設けた底ヒータ（５）
を有する熱盤、（６）は内鍋（３）の温度を検出するサ
ーミスタ（７）を有する感熱体、（８）は外鍋（２）の
外側面に設けた側面ヒータ、（９）は底フレームである
。（１０）は蓋体で、内Ｍ（３）の上面開口を施蓋する
内蓋（１１）と、外Ｍ（２）の上面開口を施蓋する外蓋
（１２）と、外蓋（１２）内に配設した蓋ヒータ（１３
）とから成る。（１４）は底フレーム（９）］−に配置
した回路ユニットで、後述する電気回路を構成する部品
が収納されている。(F) Example Hereinafter, the example of the present invention will be explained with reference to the drawings. In Fig. 1, (1) is the outer frame of the rice cooker, 2) is the cylindrical outer pot, and (3) is the outer frame of the rice cooker. A bottomed cylindrical inner pot (4) is detachably housed in the pot (2), and a bottom heater (5) is provided at the inner bottom of the outer pot (2) to heat the bottom of the inner pot (3). )
(6) is a heat sensitive body having a thermistor (7) for detecting the temperature of the inner pot (3), (8) is a side heater provided on the outer surface of the outer pot (2), (9) is a This is the bottom frame. (10) is a lid body, which includes an inner lid (11) that covers the upper opening of the inner M (3), an outer lid (12) that covers the upper opening of the outer M (2), and an outer lid (12) that covers the upper opening of the outer M (2). ) The lid heater (13
). (14) is a circuit unit disposed on the bottom frame (9), which houses components constituting an electric circuit to be described later.
（１５）は外装フレーム（］）に設けられた操作パネル
で、炊飯のための各種キー人力及び表示が行なわれる。(15) is an operation panel provided on the exterior frame (]), on which various keys and displays for cooking rice are operated.
次に回路構成について第２図を参照して説明すると、加
熱手段を構成する底ヒータ（５）、ｍ面ヒータ（８）、
蓋ヒータ（１３）はその一端を共通接続し、その接続部
分を第１リレー（１６）のリレー接点（１７）を介して
商用電源の一端に接続している。底ヒータ（５）の他端
は、商用電源の他端及び第２リレー（１８）の常開端子
（Ｎｏ）に接続しており、側面ヒータ（８）の他端は第
２リレー（１８）の共通端子（ＣＯＭ）に接続しており
、また、蓋ヒータ（１３）の使、端は第２リレーの常閉
端子（ＮＣ）に接続している。第２リレー（１８）の常
閉端子（ＮＣ）と電源間にはトライアック（１９）が接
続されている。Next, the circuit configuration will be explained with reference to FIG. 2. The bottom heater (5), the m-plane heater (8), and
The lid heaters (13) have one end connected in common, and the connected portion is connected to one end of the commercial power source via the relay contact (17) of the first relay (16). The other end of the bottom heater (5) is connected to the other end of the commercial power supply and the normally open terminal (No) of the second relay (18), and the other end of the side heater (8) is connected to the second relay (18). The first end of the lid heater (13) is connected to the normally closed terminal (NC) of the second relay. A triac (19) is connected between the normally closed terminal (NC) of the second relay (18) and the power source.
（２０）はマイコン等で構成され、予め設定された処理
プログラムによって動作する制御手段で・、出力（０□
）、出力（Ｏｔ）、出力（０３）を介して第１リレー（
１６）、第２リレー（１８）、トライアック（１９）を
制御する。（２１）は制御手段（２０）の中に設けられ
たタイマー手段、（２２）はサーミスタ（７）の抵抗値
に基づいて内鍋（３）の温度を検出する温度検出手段で
ある。（２３）は操作パネル（１５）のメニュースイッ
チ（２４）及びスタートスイッチ（２５）のキー人力に
基づいて処理メニューを選択するメニュー選択手段で、
制御手段（２０）に接続されている。(20) is a control means that is composed of a microcomputer, etc. and operates according to a preset processing program, and outputs (0□
), output (Ot), and the first relay (
16), second relay (18), and triac (19). (21) is a timer means provided in the control means (20), and (22) is a temperature detection means for detecting the temperature of the inner pot (3) based on the resistance value of the thermistor (7). (23) is a menu selection means for selecting a processing menu based on the keystrokes of the menu switch (24) and start switch (25) of the operation panel (15);
It is connected to the control means (20).
次に動作について説明する。まず、通常の炊飯コースが
選択された場合、制御手段（２０）は第２のフレー（１
８）を駆動して共通端子−（ＣＯＭ）を常開端子（Ｎｏ
）側に切換えて底ヒータ（５）と側面ヒータ（８）を並
列接続した後、第１のリレー（１６）を駆動してル−接
点く１７）をオン・オフして所定の加熱パターンで加熱
を行う。そして、温度検出手段（２２）によって炊飯完
了温度（約１４０℃）が検出されると、リレー接点（１
７）をオフするとともに、第２リレー（１８）の共通端
子（ＣＯＭ）を常閉端子（ＮＣ）側に切換え、その後は
保温温度（約７５℃）を維持するようにトライアック（
１９）をオン・オフさせる。Next, the operation will be explained. First, when the normal rice cooking course is selected, the control means (20) controls the second frame (1
8) to connect the common terminal - (COM) to the normally open terminal (No.
) side and connect the bottom heater (5) and side heater (8) in parallel, then drive the first relay (16) to turn on and off the loop contact (17) to create a predetermined heating pattern. Perform heating. When the temperature detection means (22) detects the rice cooking completion temperature (approximately 140°C), the relay contact (1
7), switch the common terminal (COM) of the second relay (18) to the normally closed terminal (NC) side, and then turn off the triac (
19) is turned on and off.
次に、内鍋（３）の内面を滅菌する場合は、ご飯を取り
出して空の状態とした内鍋を収納し、蓋体く１０）施蓋
する。そしてメニュースイッチ（２４）によって滅菌コ
ースを選択後、スタートスイッチ（２５）を押すと、滅
菌コースが選択されたことがメニュー選択手段（２３）
を介して制御手段（２０）に入力される。制御手段（２
０）は出力（ＯＩ）を介して第２リレ（１８）を駆動し
、共通端子（ＣＯＭ）を常開端子（Ｎｏ）側に切換えた
後、出力（Ｏ４）を介して第１リレー（１６）を駆動し
、リレー接点（１７）をオンする。その結果底ヒータ（
５）と側面ヒータ（８）が並列接続されて通電され、内
鍋（３）はその底と側面から加熱される。その後内鍋（
３）の温度が一ト昇し、水の沸騰温度よりも高く設定さ
れた滅菌温度（θ）に達しｔ：ことが温度検出手段（２
２）によって検出されると、制御手段（２０）は内部の
タイマー手段（２１）を作動させて所定時間（Ｔ）の計
時を開始すると同時に、第３図のように内ＷＡ（３）の
温度を滅菌温度（θ）に保持すべく、出力（０１）を介
してリレー接点（１７）をオン・オフする。Next, when sterilizing the inner surface of the inner pot (3), remove the rice, store the empty inner pot, and close the lid (10). After selecting the sterilization course using the menu switch (24), when the start switch (25) is pressed, the menu selection means (23) indicates that the sterilization course has been selected.
is input to the control means (20) via. Control means (2
0) drives the second relay (18) via the output (OI), switches the common terminal (COM) to the normally open terminal (No) side, and then drives the first relay (16) via the output (O4). ) and turn on the relay contact (17). As a result, the bottom heater (
5) and a side heater (8) are connected in parallel and energized, and the inner pot (3) is heated from its bottom and sides. Then the inner pot (
The temperature of the temperature detecting means (2) increases by one step and reaches the sterilization temperature (θ) set higher than the boiling temperature of water.
2), the control means (20) activates the internal timer means (21) to start counting a predetermined time (T), and simultaneously adjusts the temperature of the inner WA (3) as shown in FIG. The relay contact (17) is turned on and off via the output (01) to maintain the sterilization temperature (θ).
ここで、上記滅菌温度（θ）と所定時間（Ｔ）は、腐敗
菌のうち、バチルス、クロストリジウム属のように芽胞
をつくる耐熱性の高い菌の芽胞を乾燥空気中で熱死すべ
く予め設定されている。例えば（θ）が１６０℃のとき
（Ｔ）を６０分に、また（θ）が１８０℃のとき（Ｔ）
を１０分に設定すれば、内Ｍ（３）に付着した腐敗菌及
びその芽胞を全て熱死させることができるが、（θ）を
炊飯完了温度或いはそれ以下の温度に設定し、（Ｔ）を
充分長くすれば芽胞を熱死することも可能である。ちな
みに、食中毒を起こすボツリヌス菌（クロストリジウム
属）の芽胞を致死させるためには、煮沸水で数時間要す
るが、１．６０℃の乾燥空気では３０分程度である。Here, the above-mentioned sterilization temperature (θ) and predetermined time (T) are set in advance to heat-kill the spores of heat-resistant bacteria that produce spores, such as Bacillus and Clostridium, in dry air. ing. For example, when (θ) is 160℃, (T) is 60 minutes, and when (θ) is 180℃, (T)
By setting (θ) to 10 minutes, all spoilage bacteria and their spores attached to inner M (3) can be killed by heat, but by setting (θ) to the rice-cooking completion temperature or lower, It is also possible to heat-kill the spores if the time period is long enough. By the way, it takes several hours with boiling water to kill the spores of Clostridium botulinum (genus Clostridium), which causes food poisoning, but it takes about 30 minutes with dry air at 1.60°C.
そして、タイマー手段（２］）によって所定時間（Ｔ）
の計時が終了すると、制御手段（２０）は、出力（０，
）を介して第１リレー（１６）のリレー接点（１７）を
オフし、それと同時に出力（Ｏｌ）を介して第２リレー
（１８）の共通端子（ＣＯＭ）を常閉端子（ＮＣ）側に
切換え保温回路を形成するが、滅菌コースが選択されて
いる場合は、トライアック（１９）をオフに維持するの
で、各ヒータによる加熱は停止し、滅菌が終了する。Then, a predetermined time (T) is set by the timer means (2]).
When the time measurement ends, the control means (20) outputs (0,
) to turn off the relay contact (17) of the first relay (16), and at the same time turn the common terminal (COM) of the second relay (18) to the normally closed terminal (NC) side via the output (Ol). A switching heat retention circuit is formed, but when the sterilization course is selected, the triac (19) is kept off, so heating by each heater is stopped and sterilization is completed.
（へ）発明の効果
以上のように本発明によれば、内鍋を水の沸騰温度より
も高い所定温度で所定時間加熱できるため、煮沸では致
死できなかった種類の腐敗菌及びその芽胞を手軽に、か
つ確実に熱死させることができ、内鍋に付着した腐敗菌
の保温中における繁殖を抑えることができる。そのため
、長時間保温してもにおいの少ないおいしいご飯を食べ
ることができる。(f) Effects of the Invention As described above, according to the present invention, the inner pot can be heated at a predetermined temperature higher than the boiling temperature of water for a predetermined period of time, so it is easy to kill the types of spoilage bacteria and their spores that cannot be killed by boiling. It is possible to heat kill the food quickly and reliably, and it is possible to suppress the propagation of spoilage bacteria attached to the inner pot during heat retention. Therefore, you can eat delicious rice with little odor even if it is kept warm for a long time.
第１図は本発明の一実施例を示す炊飯器の断面図、第２
図は同実施例の回路図、第３図滅菌時の温度特性図であ
る。
（３）・・・内鍋、（２０）・・・制御手段、（２１）
・・・タイマー手段、（２２）・・・温度検出手段。
出願人 三洋電機株式会社 外１名
代理人 弁理士 西野卓嗣（外２名）
弔
図
第２図
第３図Fig. 1 is a sectional view of a rice cooker showing one embodiment of the present invention;
The figure is a circuit diagram of the same embodiment, and Figure 3 is a temperature characteristic diagram during sterilization. (3) Inner pot, (20) Control means, (21)
... timer means, (22) ... temperature detection means. Applicant: Sanyo Electric Co., Ltd. (1 other person) Attorney: Takuji Nishino (2 others) Funeral map Figures 2 and 3
Claims (1)
を検出する温度検出手段と、タイマー手段と、前記温度
検出手段と前記タイマー手段の出力に基づいて前記鍋を
水の沸騰温度よりも高い所定温度に一定時間保持するよ
うに前記加熱手段を制御する制御手段とから成ることを
特徴とする滅菌構能付炊飯器。(1) A pot, a heating means for heating the pot, a temperature detecting means for detecting the temperature of the pot, a timer means, and a boiling point of the pot based on the outputs of the temperature detecting means and the timer means. A rice cooker with a sterilization function, comprising a control means for controlling the heating means so as to maintain the heating means at a predetermined temperature higher than the above temperature for a certain period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15330490A JPH0444710A (en) | 1990-06-11 | 1990-06-11 | Rice cooker with sterilizing function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15330490A JPH0444710A (en) | 1990-06-11 | 1990-06-11 | Rice cooker with sterilizing function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0444710A true JPH0444710A (en) | 1992-02-14 |
Family
ID=15559557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15330490A Pending JPH0444710A (en) | 1990-06-11 | 1990-06-11 | Rice cooker with sterilizing function |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0444710A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117837721A (en) * | 2024-03-06 | 2024-04-09 | 九阳股份有限公司 | Long-time reserved pulping method of food processor |
-
1990
- 1990-06-11 JP JP15330490A patent/JPH0444710A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117837721A (en) * | 2024-03-06 | 2024-04-09 | 九阳股份有限公司 | Long-time reserved pulping method of food processor |
| CN117837721B (en) * | 2024-03-06 | 2024-05-17 | 九阳股份有限公司 | Long-time reserved pulping method of food processor |
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