JPH10262816A - Rice cooker - Google Patents
Rice cookerInfo
- Publication number
- JPH10262816A JPH10262816A JP7309297A JP7309297A JPH10262816A JP H10262816 A JPH10262816 A JP H10262816A JP 7309297 A JP7309297 A JP 7309297A JP 7309297 A JP7309297 A JP 7309297A JP H10262816 A JPH10262816 A JP H10262816A
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- Japan
- Prior art keywords
- heating means
- energization
- rice
- heating
- cooking
- 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.)
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Links
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、主に家庭で使用さ
れる炊飯器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker mainly used at home.
【０００２】[0002]
【従来の技術】近年、消費者の嗜好が多様化し、よりお
いしいご飯を炊き上げることに対するニーズが高まり、
マイクロコンピューターによって制御するハイパワーの
炊飯器が主流になっている。2. Description of the Related Art In recent years, consumer preferences have diversified, and the need for cooking more delicious rice has increased.
High-power rice cookers controlled by microcomputers have become mainstream.
【０００３】以下に従来の炊飯器について説明する。図
３は従来の炊飯器の断面図である。図３において、８は
加熱手段で、この加熱手段８は、鍋底面部に対向して設
けられた内コイル８ａおよび鍋底側面部に対向して設け
られた外コイル８ｂを直列に接続している。[0003] A conventional rice cooker will be described below. FIG. 3 is a sectional view of a conventional rice cooker. In FIG. 3, reference numeral 8 denotes a heating means, which is connected in series to an inner coil 8a provided to face the bottom face of the pot and an outer coil 8b provided to face the side face of the pot bottom.
【０００４】図４は、従来の炊飯器における炊飯工程の
温度と時間と電力と通電サイクルと通電時間の関係を示
す図である。図４に示すようにこの炊飯工程は、鍋内の
温度を適温に上げ、米に水を吸わせる吸水工程、鍋内を
沸騰させ、同時に鍋内の炊飯量を判定する炊き上げ工
程、炊飯量に応じていったんパワーを引いてふきこぼれ
を防ぐパワーダウン工程、判定された炊飯量に応じたパ
ワーで鍋内の水がなくなるまで沸騰を維持し、米を吸水
糊化させる沸騰維持工程、炊飯量に応じたパワーで糊化
を促進させる追い炊き工程からなり、一定の通電サイク
ルの間に、工程ごと、あるいは炊飯量に応じて所定の時
間通電する、というサイクルの繰り返しをもって加熱制
御をおこなっている。[0004] FIG. 4 is a diagram showing the relationship between the temperature, time, electric power, energization cycle, and energization time of the rice cooking process in a conventional rice cooker. As shown in FIG. 4, this rice cooking process is a water absorption process in which the temperature in the pot is raised to an appropriate temperature and water is absorbed in rice, a cooking process in which the inside of the pot is boiled and the amount of rice cooked in the pot is simultaneously determined. Power down process to prevent spills by pulling power according to the amount of rice cooked, maintaining the boiling until the water in the pot runs out with the power according to the determined amount of cooked rice, and the boiling maintenance process to make the rice absorb and gelatinize, the amount of cooked rice The heating control is performed by repeating a cycle in which a re-cooking process for promoting gelatinization with a corresponding power is performed and a predetermined time is supplied for each process or according to the amount of cooked rice during a certain power supply cycle.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
従来の構成の炊飯器では、内コイルと外コイルに同時に
誘導電力が印可され鍋を加熱することから、内コイルか
らの加熱によって生じる鍋内の被調理物の対流と、外コ
イルからの加熱によって生じる被調理物の対流が阻害し
あい、鍋内が均一な温度になりにくいため被調理物に炊
きむらが生じやすいという課題があった。また、鍋底面
と底側面全体から同じ電力で鍋を加熱することから、最
大量の炊飯時などに熱が回りきらない部分が発生し、ご
はんの中層部が硬くなり、底部がべちゃになるという炊
きむらが発生しやすかった。さらに、炊飯の各工程にお
いても、そのときの鍋内の調理物の状況に応じて熱を対
流させるのに適切なパワーを入れることができず、炊き
むらの原因になっていた。However, in the rice cooker having the above-mentioned conventional configuration, since the induction power is applied to the inner coil and the outer coil at the same time and the pan is heated, the inside of the pan caused by heating from the inner coil is heated. There is a problem in that the convection of the object to be cooked and the convection of the object to be cooked caused by heating from the outer coil interfere with each other, and the inside of the pan is unlikely to have a uniform temperature. In addition, because the pot is heated with the same power from the bottom and the entire bottom side, there is a part where the heat can not be turned around when cooking the maximum amount of rice, the middle part of the rice becomes hard, and the bottom becomes sticky It was easy to cause uneven cooking. In addition, in each step of cooking rice, it is not possible to apply appropriate power to convect heat depending on the condition of the food in the pot at that time, which causes uneven cooking.
【０００６】本発明は上記課題を解決するためになされ
たもので、鍋内の被調理物全体の対流を向上させ、炊き
むらを改善するとともに、十分に吸水して火通りも良い
ふっくらした良好な食味のごはんを得ることを目的とし
ている。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and improves the convection of the whole food in the pot, thereby improving the unevenness of cooking, and has a plump, good water absorption and good fire quality. The aim is to get a good taste of rice.
【０００７】また、炊飯量が多いときに発生しやすいご
はんの中層部が硬くなり、底部がべちゃになるという炊
きむらと、ごはんの炊き上がり表面状態を改善すること
を、他の目的とする。Another object of the present invention is to improve the unevenness of the cooked rice, which is likely to occur when the amount of cooked rice is large, in which the middle layer becomes hard and the bottom becomes untidy, and to improve the cooked surface condition of the cooked rice. .
【０００８】また、炊飯量に関わらず良好な食味のごは
んを得、さらに鍋底の焦げ、乾燥も改善した炊飯器を提
供することを他の目的とする。Another object of the present invention is to provide a rice cooker in which rice with good taste is obtained irrespective of the amount of cooked rice, and in which the bottom of the pot is also scorched and dried.
【０００９】また、炊飯量が多いときに発生しやすい炊
きむらと、炊飯量が少ないときに発生しやすい、鍋底の
ごはんが焦げ、乾燥するという問題の両方をを改善した
炊飯器を提供することを他の目的とする。It is another object of the present invention to provide a rice cooker which has improved both the uneven cooking which is likely to occur when the amount of cooked rice is large and the problem that the rice at the bottom of the pot tends to scorch and dry when the amount of cooked rice is small. For other purposes.
【００１０】また、吸水工程初期の温度上昇と対流の発
生状態を向上させ、以降の吸水段階で効率的な温度上昇
が図れるようにした炊飯器を提供することを他の目的と
する。It is another object of the present invention to provide a rice cooker in which the temperature rise and convection at the initial stage of the water absorption step are improved so that the temperature can be increased efficiently in the subsequent water absorption step.
【００１１】また、炊き上げ工程で鍋内の温度を均一に
するのに効率的な対流を起こし、炊飯量に関わらず炊き
むらを改善した炊飯器を提供することを他の目的とす
る。It is another object of the present invention to provide a rice cooker in which the convection is efficiently generated in the cooking step to make the temperature in the pot uniform and the unevenness in cooking is improved regardless of the amount of cooked rice.
【００１２】また、吸水工程での温度の上がりすぎによ
る吸水阻害を防いだ炊飯器を提供することを他の目的と
する。It is another object of the present invention to provide a rice cooker which prevents water absorption inhibition due to excessive temperature rise in the water absorption step.
【００１３】また、ふきこぼれ対策のパワーダウンによ
るごはんの食味劣化を最小限に抑えた炊飯器を提供する
ことを他の目的とする。It is another object of the present invention to provide a rice cooker in which the deterioration of the taste of rice due to the power-down for preventing the spillover is minimized.
【００１４】[0014]
【課題を解決するための手段】上記課題を解決するため
に、本発明の炊飯器は、被調理物を入れる鍋と、前記鍋
の底面部を加熱する第一の加熱手段と、前記第一の加熱
手段の外側に位置し前記鍋の底側面部または底面外周部
を加熱する第二の加熱手段と、前記第一、第二の加熱手
段の通電を制御する制御手段とを備え、前記制御手段
は、少なくとも炊飯工程において前記第一、第二の加熱
手段を排他的に通電してなるものである。Means for Solving the Problems In order to solve the above-mentioned problems, a rice cooker according to the present invention comprises: a pot in which an object to be cooked is placed; first heating means for heating a bottom portion of the pot; A second heating means located outside the heating means for heating the bottom side surface portion or the outer peripheral portion of the bottom surface of the pot, and a control means for controlling energization of the first and second heating means, wherein the control The means is a means for exclusively energizing the first and second heating means at least in the rice cooking step.
【００１５】[0015]
【発明の実施の形態】請求項１記載の発明は、被調理物
を入れる鍋と、前記鍋の底面部を加熱する第一の加熱手
段と、前記第一の加熱手段の外側に位置し前記鍋の底側
面部または底面外周部を加熱する第二の加熱手段と、前
記第一、第二の加熱手段の通電を制御する制御手段とを
備え、前記制御手段は、少なくとも炊飯工程において前
記第一、第二の加熱手段を排他的に通電してことによ
り、第二の加熱手段の通電により、鍋底部から表面まで
の外回りの大きな対流を発生させ、第一の加熱手段の通
電により、鍋の内側にも対流を起こすことが可能とな
り、第二の加熱手段と第一の加熱手段の対流がお互いに
阻害しあわず、鍋内が均一な温度になり、炊きむらが改
善される。また、全体の温度上昇が速いため、吸水、糊
化も促進され、良好な食味のごはんを得ることができ
る。DETAILED DESCRIPTION OF THE INVENTION The invention according to a first aspect of the present invention is directed to a pot for storing an object to be cooked, first heating means for heating a bottom portion of the pot, and the heating means being located outside the first heating means. A second heating means for heating the bottom side surface or the bottom periphery of the pot, and a control means for controlling the energization of the first and second heating means, wherein the control means at least in the rice cooking process, First, by energizing the second heating means exclusively, by energizing the second heating means, a large convection around the pan from the bottom to the surface is generated, and by energizing the first heating means, Convection can also occur inside of the pan, the convection of the second heating means and the convection of the first heating means do not interfere with each other, the temperature in the pot becomes uniform, and cooking unevenness is improved. In addition, since the temperature rise of the whole is fast, water absorption and gelatinization are promoted, and rice with good taste can be obtained.
【００１６】請求項２記載の発明は、炊飯量によって、
第一、第二の加熱手段の通電比率等を変更することによ
り、炊飯量に関わらず良好な炊飯性能を得ることができ
る。[0016] The invention according to claim 2 is characterized in that,
By changing the energization ratio and the like of the first and second heating means, good rice cooking performance can be obtained regardless of the amount of rice cooked.
【００１７】請求項３記載の発明は、炊飯量が多くなる
ほど、第二の加熱手段の通電比率を高くする等により、
鍋内に外回りの大きな対流を発生させ、ごはんの中層部
が硬くなり、底部がべちゃになるという炊きむらを改善
することができ、逆に炊飯量が少なく場合には、炊きあ
がり時の表面状態のでこぼこをなくし、ふっくらとした
炊き上がりに改善することができる。The invention according to claim 3 is to increase the energization ratio of the second heating means as the amount of cooked rice increases.
Large convection around the inside of the pot can be generated, and the middle part of the rice can be hardened and the bottom part can be made more uneven, and conversely, if the amount of cooked rice is small, the surface state at the time of cooking Eliminates irregularities and improves plump cooking.
【００１８】具体的には、吸水工程で、第一の加熱手段
より第二の加熱手段の通電比率の方が高くなるようにす
ること等により、鍋内の温度が効率的に上昇し、速く所
定の温度調節温度を維持できるようになるため、芯まで
良く吸水したごはんを得ることができる。また、炊き上
げ工程で、第一の加熱手段より第二の加熱手段の通電比
率の方が高くなるようにすること等により、外回りの強
い対流が発生し、鍋内の温度上昇が炊飯量の多少によら
ず安定するため、炊飯量に関わらず炊きむらを改善する
ことができる。また、沸騰維持工程で、第一の加熱手段
より第二の加熱手段の通電比率の方が高くなるようにす
ることにより、水による対流がおさまってからも鍋全体
に熱を伝え、ごはんの中層部が硬くなり、底部がべちゃ
になるという炊きむらを改善し、また、ごはんが炊きあ
がったときの表面状態のでこぼこをなくし、ふっくらと
した炊き上がりに改善することができる。Specifically, in the water absorption step, the temperature in the pot is efficiently increased by increasing the energization ratio of the second heating means to be higher than that of the first heating means. Since it becomes possible to maintain the predetermined temperature, it is possible to obtain rice that has well absorbed water to the core. Also, in the cooking step, by making the energization ratio of the second heating means higher than that of the first heating means, etc., a strong convection around the outside occurs, and the rise in the temperature in the pot increases the amount of cooked rice. Since it is stable to some extent, it is possible to improve the unevenness of cooking regardless of the amount of cooked rice. Also, in the boiling maintaining step, by making the energization ratio of the second heating means higher than that of the first heating means, heat is transmitted to the whole pot even after the convection due to water stops, and the middle layer of rice It can improve the unevenness of cooking in which the portion becomes hard and the bottom becomes messed up, and also eliminates the unevenness of the surface state when the rice is cooked, and can improve the cooked food.
【００１９】請求項４記載の発明は、吸水工程、炊き上
げ工程、パワーダウン工程、沸騰維持工程、追い炊き工
程の各段階で、その工程に応じた第一、第二の加熱手段
の制御をおこなうことにより、炊飯量に拘わらず、ふき
こぼれや焦げ、乾燥も改善することができる。According to the present invention, in each of the water absorption step, the cooking step, the power down step, the boiling maintaining step, and the additional cooking step, control of the first and second heating means in accordance with the step is performed. By doing so, irrespective of the amount of cooked rice, it is possible to improve spill-over, scorch, and drying.
【００２０】具体的には、追い炊き工程で、第一の加熱
手段と第二の加熱手段の通電比率を略同一とすることに
より、鍋底全体から均一な加熱をおこなうことで十分な
追い炊き効果を得つつ、局所加熱による鍋底の焦げ、乾
燥を抑えることができる。また、吸水工程において、第
二の加熱手段と第一の加熱手段の通電サイクルを２４秒
以上とすることにより、吸水中の温度維持を安定させ、
温度の上がりすぎによる吸水阻害を防ぐことができる。
また、炊き上げ工程において、第二の加熱手段と第一の
加熱手段の通電サイクルを３０秒以上とすることによ
り、対流の発生を確実にし、安定した炊きむら改善効果
を得ることができる。また、パワーダウン工程におい
て、第二の加熱手段と第一の加熱手段の通電サイクルを
炊き上げ工程の通電サイクルよりも短くすることによ
り、ふきこぼれを抑えつつ、パワーダウンによるごはん
の食味劣化を最小限に抑えることができる。また、沸騰
維持工程において、第二の加熱手段と第一の加熱手段の
通電サイクルを炊き上げ工程の通電サイクルと同等また
はこれより短くすることにより、水による対流がおさま
ってからも鍋全体に熱を伝え、安定して全体がふっくら
とした炊き上がりの良好な食味のごはんを得ることがで
きる。More specifically, in the reheating step, the first heating means and the second heating means are made to have substantially the same energization ratio, so that uniform heating is performed from the entire bottom of the pot, thereby providing a sufficient reheating effect. While preventing the scorching and drying of the pot bottom due to local heating. Further, in the water absorption step, by setting the energization cycle of the second heating means and the first heating means to 24 seconds or more, the temperature maintenance during water absorption is stabilized,
Inhibition of water absorption due to excessive rise in temperature can be prevented.
In the cooking step, by setting the energization cycle of the second heating means and the first heating means to 30 seconds or longer, convection is reliably generated, and a stable cooking unevenness improvement effect can be obtained. Also, in the power down step, the power supply cycle of the second heating means and the first heating means is made shorter than the power supply cycle of the cooking step, thereby suppressing the spillover and minimizing the deterioration of rice taste due to the power down. Can be suppressed. In the boiling maintaining step, the energizing cycle of the second heating means and the first heating means is set to be equal to or shorter than the energizing cycle of the cooking step, so that the entire pot is heated even after the convection due to water is reduced. , It is possible to obtain a stable and plump rice with good taste.
【００２１】また、追い炊き工程において、第二の加熱
手段と第一の加熱手段の通電サイクルを炊き上げ工程の
通電サイクルよりも短くすることにより、鍋底の焦げ、
乾燥を抑えつつ、追い炊きにより水っぽさをとばした良
食味のごはんを得ることができる。また炊飯工程中の吸
水工程において、第一の加熱手段の最低通電時間を６秒
以上、第二の加熱手段の最低通電時間を１０秒以上とす
ることにより、吸水工程での対流の発生を確実にし、炊
飯量に関わらず吸水不足による炊きむらの改善効果を得
ることができる。また炊飯工程中の炊き上げ工程におい
て、第一の加熱手段の最低通電時間を８秒以上、第二の
加熱手段の最低通電時間を１６秒以上とすることによ
り、炊き上げ工程での対流の発生を確実にし、炊飯量に
関わらず火通り不足による炊きむらの改善効果を得るこ
とができる。In the additional cooking step, the power supply cycle of the second heating means and the first heating means is made shorter than the power supply cycle of the cooking step, so that the bottom of the pot is scorched.
It is possible to obtain good-tasting rice that has less wateriness by re-cooking while suppressing drying. Also, in the water absorption step during the rice cooking step, the minimum energization time of the first heating means is set to 6 seconds or more, and the minimum energization time of the second heating means is set to 10 seconds or more, so that generation of convection in the water absorption step is ensured. In addition, regardless of the amount of cooked rice, the effect of improving uneven cooking due to insufficient water absorption can be obtained. Further, in the cooking step during the rice cooking step, by setting the minimum energization time of the first heating means to 8 seconds or more and the minimum energization time of the second heating means to 16 seconds or more, generation of convection in the cooking step. And the effect of improving uneven cooking due to shortage of fire regardless of the amount of cooked rice can be obtained.
【００２２】請求項５記載の発明は、吸水工程初期に第
二の加熱手段のみを連続通電することにより、鍋内に大
きな対流が発生し、速く所定の温度に達するため、米の
内部まで良く吸水したごはんを得ることができる。また
炊飯工程中の吸水工程で、鍋底が所定の温度調節温度よ
り下がったことを検知したとき、第二の加熱手段を第一
の加熱手段に対して優先的に通電することにより、第一
の加熱手段が優先的に通電した場合に発生しやすい鍋底
中央部のべちゃを防ぎ、対流を規則的に発生させること
ができるため、安定してむらなく良く吸水したごはんを
得ることができる。また炊飯工程中の吸水工程で、第二
の加熱手段が通電中に所定の温度調節温度に達したこと
を検知しても第二の加熱手段の通電設定時間中は強制的
に通電し続けることで、鍋内の対流を強制的に発生さ
せ、途中で対流がおさまることによって発生する鍋内の
温度むらを無くし、炊飯量に関わらずむらなく良く吸水
したごはんを得ることができる。According to a fifth aspect of the present invention, since only a second heating means is continuously energized at an early stage of the water absorption step, a large convection is generated in the pot and a predetermined temperature is quickly reached, so that the inside of the rice is well filled. You can get rice that has absorbed water. Also, in the water absorption step during the rice cooking step, when it is detected that the bottom of the pot has dropped below a predetermined temperature adjustment temperature, the second heating means is preferentially energized to the first heating means, so that the first heating means is turned on. Since it is possible to prevent the central portion of the pan bottom from being easily generated when the heating means is preferentially energized, and to generate convection regularly, it is possible to obtain rice that is stably and uniformly absorbed. In addition, in the water absorption step during the rice cooking step, even if the second heating unit detects that the temperature has reached a predetermined temperature regulation temperature during the energization, the second heating unit is forcibly energized during the energization set time. Thus, the convection in the pot is forcibly generated, and the uneven temperature in the pan caused by the convection being stopped halfway is eliminated, so that the rice can be obtained with good water absorption regardless of the amount of cooked rice.
【００２３】[0023]
【実施例】図１は本発明の第一の実施の形態における炊
飯器の断面図を示したものである。鍋１と、鍋１の底面
部に配置された第一の加熱手段２と、鍋１の底側面部に
配置された第２の加熱手段３と、鍋１の温度を検知する
鍋温度検知手段４と、鍋１の上部に載置された蓋５と、
蓋５の温度を検知する蓋温度検知手段６と、鍋温度検知
手段４と蓋温度検知手段６からの出力を入力として第一
の加熱手段２と第二の加熱手段３を制御する制御手段７
によって構成されている。図２は炊飯工程による温度、
時間、通電サイクル、通電比率、通電時間と電力の状態
を示すものである。FIG. 1 is a sectional view of a rice cooker according to a first embodiment of the present invention. Pot 1, first heating means 2 disposed on the bottom of pot 1, second heating means 3 disposed on the bottom side of pot 1, and pot temperature detecting means for detecting the temperature of pot 1 4, a lid 5 placed on top of the pan 1,
A lid temperature detecting means 6 for detecting the temperature of the lid 5, a control means 7 for controlling the first heating means 2 and the second heating means 3 by using outputs from the pan temperature detecting means 4 and the lid temperature detecting means 6 as inputs.
It is constituted by. Figure 2 shows the temperature of the rice cooking process,
It shows the time, the power supply cycle, the power supply ratio, the power supply time and the state of the power.
【００２４】以上のように構成された炊飯器において、
炊飯をおこなう動作について説明する。まず、鍋１に米
と水を入れた状態で、前記鍋１を図１に示すように載置
する。炊飯を開始すると、図２に示すように鍋内の温度
を適温に上げ、米に水を吸わせる吸水工程をおこなう。
吸水工程は、鍋底の温度が所定温度θ１に達するまで、
誘導加熱式炊飯器の例では外コイルとされる第二の加熱
手段を連続通電し、その後は工程開始から一定時間ｔ１
の間、鍋底の温度を常にθ２に保つ。このとき、所定の
通電サイクルｓ１の間に、誘導加熱式炊飯器の例では内
コイルとされる第一の加熱手段、前記の第二の加熱手段
をそれぞれ所定時間ｄ１、ｌ１の間、第二の加熱手段、
第一の加熱手段の順で連続して通電し、この繰り返しを
もって制御する。ここで、鍋底の温度がθ２よりも下が
ったことを検知したとき、第二の加熱手段が第一の加熱
手段より優先的に通電される。また、第二の加熱手段の
通電中に鍋底の温度がθ２に達したことを検知しても、
第二の加熱手段の通電設定時間中は強制的に通電し続け
る。本実施例においては、θ１＝５０℃、θ２＝５８
℃、ｔ１＝１８分、ｓ１＝３２秒、ｄ１＝６秒、ｌ１＝
２２秒である。一定時間ｔ１経過後、吸水工程を終了
し、鍋内を沸騰させる炊き上げ工程にはいる。In the rice cooker configured as described above,
The operation of cooking rice will be described. First, with the rice and water in the pan 1, the pan 1 is placed as shown in FIG. When rice cooking is started, as shown in FIG. 2, the temperature in the pot is raised to an appropriate temperature, and a water absorption step of absorbing water into rice is performed.
In the water absorption process, until the temperature of the pot bottom reaches the predetermined temperature θ1,
In the example of the induction heating type rice cooker, the second heating means, which is an outer coil, is continuously energized, and thereafter, a certain time t1 from the start of the process.
During this period, the temperature at the bottom of the pot is always kept at θ2. At this time, during the predetermined energization cycle s1, in the example of the induction heating type rice cooker, the first heating means, which is an inner coil, and the second heating means are respectively turned on for the predetermined time d1, l1, for the second time. Heating means,
The current is continuously supplied in the order of the first heating means, and the control is performed by repeating this. Here, when it is detected that the temperature at the bottom of the pot has dropped below θ2, the second heating means is energized with priority over the first heating means. In addition, even if it is detected that the temperature of the bottom of the pan has reached θ2 during energization of the second heating means,
The current is forcibly energized during the current setting time of the second heating means. In this embodiment, θ1 = 50 ° C., θ2 = 58
° C, t1 = 18 minutes, s1 = 32 seconds, d1 = 6 seconds, l1 =
22 seconds. After a lapse of a certain time t1, the water absorption step is completed, and a cooking step of boiling the pot is started.
【００２５】炊き上げ工程では、蓋温度検知手段が所定
の沸騰温度φ１を検知するまで、所定の通電サイクルｓ
２の間に第一の加熱手段、第二の加熱手段をそれぞれ所
定時間ｄ２、ｌ２の間、第二の加熱手段、第一の加熱手
段の順で連続して通電し、この繰り返しをもって制御す
る。この際の工程経過時間より炊飯量を判定し、炊飯量
に応じて通電時間を変えて以下に続くパワーダウン工
程、沸騰維持工程、追い炊き工程をおこなう。In the cooking step, a predetermined energizing cycle s is used until the lid temperature detecting means detects a predetermined boiling temperature φ1.
During the period 2, the first heating means and the second heating means are successively energized in the order of the second heating means and the first heating means for predetermined times d2 and l2, respectively, and control is performed by repeating this. . At this time, the amount of cooked rice is determined from the elapsed time of the process, and the energizing time is changed according to the amount of cooked rice to perform the following power down step, boiling maintaining step, and additional cooking step.
【００２６】また、これらの工程では炊飯量に応じて第
一の加熱手段と第二の加熱手段の通電比率、通電サイク
ルも変化させることができる。ここでいう通電比率と
は、一通電サイクルにおける各々の加熱手段の通電量の
比のことであり、第一の加熱手段の通電時間と入力電力
の積：第二の加熱手段の通電時間と入力電力の積、と表
す。本実施例においては、φ１＝７０℃、ｓ２＝３２
秒、ｄ２＝１２秒、ｌ２＝２０秒である。In these steps, the energizing ratio and energizing cycle of the first heating means and the second heating means can be changed according to the amount of cooked rice. Here, the energization ratio is the ratio of the amount of energization of each heating means in one energization cycle, and is the product of the energization time of the first heating means and the input power: the energization time of the second heating means and the input. Product of power. In this embodiment, φ1 = 70 ° C., s2 = 32
Seconds, d2 = 12 seconds, l2 = 20 seconds.
【００２７】いったんパワーを引いてふきこぼれを防ぐ
パワーダウン工程では、一定時間ｔ２の間、所定の通電
サイクルｓ３の間に第一の加熱手段、第二の加熱手段を
それぞれ炊飯量に応じた通電時間、１：１の通電比率
で、第二の加熱手段、第一の加熱手段の順で連続して通
電し、この繰り返しをもって制御する。本実施例におい
ては、ｔ２＝１分４０秒、ｓ３＝１６秒である。In the power-down step in which the power is once reduced to prevent the spill-over, the first heating means and the second heating means are respectively energized for a predetermined time t2 and for a predetermined energization cycle s3 according to the amount of cooked rice. The second heating means and the first heating means are successively energized in the order of a 1: 1 energization ratio, and control is performed by repeating this. In the present embodiment, t2 = 1 minute and 40 seconds and s3 = 16 seconds.
【００２８】続く米を吸水糊化させる沸騰維持工程で
は、鍋温度検知手段が所定の温度θ３を検知するまで、
所定の通電サイクルｓ４の間に第一の加熱手段、第二の
加熱手段をそれぞれ炊飯量に応じた通電時間、１：２の
通電比率で、第二の加熱手段、第一の加熱手段の順で連
続して通電し、この繰り返しをもって制御する。ここ
で、第一の加熱手段と第二の加熱手段の通電時間は、炊
飯量が多くなるほど長くなる。また、炊飯量によって第
一の加熱手段と第二の加熱手段の通電比率、通電サイク
ルを変化させる場合、炊飯量が多くなるほど第二の加熱
手段の通電比率が高くなり、通電サイクルは長くなる。
本実施例においては、θ３＝１３３℃、ｓ４＝３２秒で
ある。In the subsequent boiling maintaining step of making the rice absorb water and gelatinize, until the pot temperature detecting means detects the predetermined temperature θ3.
During a predetermined energizing cycle s4, the first heating unit and the second heating unit are energized for an amount of time corresponding to the amount of cooked rice, respectively, at an energization ratio of 1: 2, in the order of the second heating unit and the first heating unit. And the control is performed by repeating this. Here, the energization time of the first heating means and the second heating means becomes longer as the amount of cooked rice increases. When the energization ratio and the energization cycle of the first heating means and the second heating means are changed according to the amount of cooked rice, the energization ratio of the second heating means increases as the amount of cooked rice increases, and the energization cycle becomes longer.
In this embodiment, θ3 = 133 ° C. and s4 = 32 seconds.
【００２９】また、その後、糊化を促進させる追い炊き
工程に入り、一定時間ｔ３の間に休止と加熱を所定回数
繰り返す。加熱時は、所定の通電サイクルｓ５の間に第
一の加熱手段、第二の加熱手段をそれぞれ炊飯量に応じ
た通電時間、１：１の通電比率で、第二の加熱手段、第
一の加熱手段の順で連続して通電し、この繰り返しをも
って制御する。ここで、第一の加熱手段と第二の加熱手
段の通電時間は、炊飯量が多くなるほど長くなる。After that, a re-cooking process for promoting gelatinization is started, and a pause and heating are repeated a predetermined number of times during a predetermined time t3. At the time of heating, the first heating means and the second heating means are respectively energized for a predetermined energizing cycle s5 at an energizing time of 1: 1 according to the amount of cooked rice, and the second heating means and the first Electricity is supplied continuously in the order of the heating means, and control is performed by repeating this. Here, the energization time of the first heating means and the second heating means becomes longer as the amount of cooked rice increases.
【００３０】本実施例においては、ｔ３＝１３分、ｓ５
＝１６秒である。また、休止と加熱の繰り返し回数は２
回である。以上の炊飯工程を通して、炊飯量によらず炊
きむらのない、十分に吸水して火通りも良い、ふっくら
とした良好な食味のごはんを得ることができる。なお、
本実施の形態でのθ１、θ２、θ３、φ１、ｔ１、ｔ
２、ｔ３、ｓ１、ｓ２、ｓ３、ｓ４、ｓ５、ｄ１、ｄ
２、ｌ１、ｌ２の値は、炊きわけメニューでふつうコー
スを選択した場合の一例であり、状況に応じて数値を設
定できることはいうまでもない。ただし、本発明での目
的を達成するために、ｄ１≧６秒、ｄ２≧８秒、ｌ１≧
１０秒、ｌ２≧１６秒とする。In this embodiment, t3 = 13 minutes, s5
= 16 seconds. The number of repetitions of pause and heating is 2
Times. Through the above-mentioned rice cooking process, it is possible to obtain a plump and good-tasting rice that has sufficient absorption of water and good heat, regardless of the amount of rice cooked. In addition,
Θ1, θ2, θ3, φ1, t1, t in the present embodiment
2, t3, s1, s2, s3, s4, s5, d1, d
The values of 2, 11, and 12 are examples in the case where a course is usually selected in the cooking menu, and it goes without saying that numerical values can be set according to the situation. However, in order to achieve the object of the present invention, d1 ≧ 6 seconds, d2 ≧ 8 seconds, l1 ≧
It is assumed that 10 seconds and l2 ≧ 16 seconds.
【００３１】[0031]
【発明の効果】以上のように、請求項１記載の発明によ
れば、被調理物を入れる鍋と、前記鍋の底面部を加熱す
る第一の加熱手段と、前記第一の加熱手段の外側に位置
し前記鍋の底側面部または底面外周部を加熱する第二の
加熱手段と、前記第一、第二の加熱手段の通電を制御す
る制御手段とを備え、前記制御手段は、少なくとも炊飯
工程において前記第一、第二の加熱手段を排他的に通電
してことにより、第二の加熱手段の通電により、鍋底部
から表面までの外回りの大きな対流を発生させ、第一の
加熱手段の通電により、鍋の内側にも対流を起こすこと
が可能となり、第二の加熱手段と第一の加熱手段の対流
がお互いに阻害しあわず、鍋内が均一な温度になり、炊
きむらが改善される。また、全体の温度上昇が速いた
め、吸水、糊化も促進され、良好な食味のごはんを得る
ことができる。As described above, according to the first aspect of the present invention, there is provided a pot in which an object to be cooked is placed, first heating means for heating a bottom portion of the pot, and the first heating means. A second heating unit that is located outside and heats the bottom side surface portion or the bottom surface outer peripheral portion of the pan, and a control unit that controls energization of the first and second heating units, wherein the control unit is at least In the rice cooking step, the first and second heating means are exclusively energized to generate a large convection from the bottom to the surface of the pan by energizing the second heating means. , It is possible to cause convection inside the pot, the convection of the second heating means and the first heating means do not interfere with each other, the inside of the pot becomes a uniform temperature, uneven cooking Be improved. In addition, since the temperature rise of the whole is fast, water absorption and gelatinization are promoted, and rice with good taste can be obtained.
【００３２】また、請求項２記載の発明によれば、炊飯
量によって、第一、第二の加熱手段の通電比率等を変更
することにより、炊飯量に関わらず良好な炊飯性能を得
ることができる。According to the second aspect of the present invention, good rice cooking performance can be obtained irrespective of the amount of cooked rice by changing the energization ratio of the first and second heating means according to the amount of cooked rice. it can.
【００３３】また、請求項３記載の発明によれば、炊飯
量が多くなるほど、第二の加熱手段の通電比率を高くす
る等により、鍋内に外回りの大きな対流を発生させ、ご
はんの中層部が硬くなり、底部がべちゃになるという炊
きむらを改善することができ、逆に炊飯量が少なく場合
には、炊きあがり時の表面状態のでこぼこをなくし、ふ
っくらとした炊き上がりに改善することができる。According to the third aspect of the present invention, the larger the amount of cooked rice, the higher the energization ratio of the second heating means, etc., so that a large convection around the inside of the pot is generated, and the middle portion of the rice Can be hardened, and the bottom can become uneven, improving the unevenness of cooking.On the contrary, when the amount of cooked rice is small, the unevenness of the surface state at the time of cooking can be eliminated, and it can be improved to a full-bodied cook it can.
【００３４】具体的には、吸水工程で、第一の加熱手段
より第二の加熱手段の通電比率の方が高くなるようにす
ること等により、鍋内の温度が効率的に上昇し、速く所
定の温度調節温度を維持できるようになるため、芯まで
良く吸水したごはんを得ることができる。また、炊き上
げ工程で、第一の加熱手段より第二の加熱手段の通電比
率の方が高くなるようにすること等により、外回りの強
い対流が発生し、鍋内の温度上昇が炊飯量の多少によら
ず安定するため、炊飯量に関わらず炊きむらを改善する
ことができる。また、沸騰維持工程で、第一の加熱手段
より第二の加熱手段の通電比率の方が高くなるようにす
ることにより、水による対流がおさまってからも鍋全体
に熱を伝え、ごはんの中層部が硬くなり、底部がべちゃ
になるという炊きむらを改善し、また、ごはんが炊きあ
がったときの表面状態のでこぼこをなくし、ふっくらと
した炊き上がりに改善することができる。More specifically, in the water absorption step, the temperature in the pot is efficiently increased by making the energization ratio of the second heating means higher than that of the first heating means. Since it becomes possible to maintain the predetermined temperature, it is possible to obtain rice that has well absorbed water to the core. Also, in the cooking step, by making the energization ratio of the second heating means higher than that of the first heating means, etc., a strong convection around the outside occurs, and the rise in the temperature in the pot increases the amount of cooked rice. Since it is stable to some extent, it is possible to improve the unevenness of cooking regardless of the amount of cooked rice. Also, in the boiling maintaining step, by making the energization ratio of the second heating means higher than that of the first heating means, heat is transmitted to the whole pot even after the convection due to water stops, and the middle layer of rice It can improve the unevenness of cooking in which the portion becomes hard and the bottom becomes untidy, and can eliminate unevenness of the surface state when the rice is cooked, and can improve the cooked food.
【００３５】また、請求項４記載の発明によれば、吸水
工程、炊き上げ工程、パワーダウン工程、沸騰維持工
程、追い炊き工程の各段階で、その工程に応じた第一、
第二の加熱手段の制御をおこなうことにより、炊飯量に
拘わらず、ふきこぼれや焦げ、乾燥も改善することがで
きる。According to the fourth aspect of the present invention, in each of the water absorption step, the cooking step, the power down step, the boiling maintaining step, and the re-cooking step, the first,
By controlling the second heating means, it is possible to improve spill-over, scorch, and drying regardless of the amount of cooked rice.
【００３６】具体的には、追い炊き工程で、第一の加熱
手段と第二の加熱手段の通電比率を略同一とすることに
より、鍋底全体から均一な加熱をおこなうことで十分な
追い炊き効果を得つつ、局所加熱による鍋底の焦げ、乾
燥を抑えることができる。また、吸水工程において、第
二の加熱手段と第一の加熱手段の通電サイクルを２４秒
以上とすることにより、吸水中の温度維持を安定させ、
温度の上がりすぎによる吸水阻害を防ぐことができる。
また、炊き上げ工程において、第二の加熱手段と第一の
加熱手段の通電サイクルを３０秒以上とすることによ
り、対流の発生を確実にし、安定した炊きむら改善効果
を得ることができる。また、パワーダウン工程におい
て、第二の加熱手段と第一の加熱手段の通電サイクルを
炊き上げ工程の通電サイクルよりも短くすることによ
り、ふきこぼれを抑えつつ、パワーダウンによるごはん
の食味劣化を最小限に抑えることができる。また、沸騰
維持工程において、第二の加熱手段と第一の加熱手段の
通電サイクルを炊き上げ工程の通電サイクルと同等また
はこれより短くすることにより、水による対流がおさま
ってからも鍋全体に熱を伝え、安定して全体がふっくら
とした炊き上がりの良好な食味のごはんを得ることがで
きる。Specifically, in the re-cooking step, the first heating means and the second heating means are set to have substantially the same energization ratio, so that uniform heating is performed from the entire bottom of the pot, thereby providing a sufficient re-cooking effect. While preventing the scorching and drying of the pot bottom due to local heating. Further, in the water absorption step, by setting the energization cycle of the second heating means and the first heating means to 24 seconds or more, the temperature maintenance during water absorption is stabilized,
Inhibition of water absorption due to excessive rise in temperature can be prevented.
In the cooking step, by setting the energization cycle of the second heating means and the first heating means to 30 seconds or longer, convection is reliably generated, and a stable cooking unevenness improvement effect can be obtained. Also, in the power down step, the power supply cycle of the second heating means and the first heating means is made shorter than the power supply cycle of the cooking step, thereby suppressing the spillover and minimizing the deterioration of rice taste due to the power down. Can be suppressed. In the boiling maintaining step, the energizing cycle of the second heating means and the first heating means is set to be equal to or shorter than the energizing cycle of the cooking step, so that the entire pot is heated even after the convection due to water is reduced. , It is possible to obtain a stable and plump rice with good taste.
【００３７】また、追い炊き工程において、第二の加熱
手段と第一の加熱手段の通電サイクルを炊き上げ工程の
通電サイクルよりも短くすることにより、鍋底の焦げ、
乾燥を抑えつつ、追い炊きにより水っぽさをとばした良
食味のごはんを得ることができる。また炊飯工程中の吸
水工程において、第一の加熱手段の最低通電時間を６秒
以上、第二の加熱手段の最低通電時間を１０秒以上とす
ることにより、吸水工程での対流の発生を確実にし、炊
飯量に関わらず吸水不足による炊きむらの改善効果を得
ることができる。また炊飯工程中の炊き上げ工程におい
て、第一の加熱手段の最低通電時間を８秒以上、第二の
加熱手段の最低通電時間を１６秒以上とすることによ
り、炊き上げ工程での対流の発生を確実にし、炊飯量に
関わらず火通り不足による炊きむらの改善効果を得るこ
とができる。In the additional cooking step, the power supply cycle of the second heating means and the first heating means is made shorter than the power supply cycle of the cooking step, so that the bottom of the pot is scorched.
It is possible to obtain good-tasting rice that has less wateriness by re-cooking while suppressing drying. Also, in the water absorption step during the rice cooking step, the minimum energization time of the first heating means is set to 6 seconds or more, and the minimum energization time of the second heating means is set to 10 seconds or more, so that generation of convection in the water absorption step is ensured. In addition, regardless of the amount of cooked rice, the effect of improving uneven cooking due to insufficient water absorption can be obtained. Further, in the cooking step during the rice cooking step, by setting the minimum energization time of the first heating means to 8 seconds or more and the minimum energization time of the second heating means to 16 seconds or more, generation of convection in the cooking step. And the effect of improving uneven cooking due to shortage of fire regardless of the amount of cooked rice can be obtained.
【００３８】さらに、請求項５記載の発明によれば、吸
水工程初期に第二の加熱手段のみを連続通電することに
より、鍋内に大きな対流が発生し、速く所定の温度に達
するため、米の内部まで良く吸水したごはんを得ること
ができる。また炊飯工程中の吸水工程で、鍋底が所定の
温度調節温度より下がったことを検知したとき、第二の
加熱手段を第一の加熱手段に対して優先的に通電するこ
とにより、第一の加熱手段が優先的に通電した場合に発
生しやすい鍋底中央部のべちゃを防ぎ、対流を規則的に
発生させることができるため、安定してむらなく良く吸
水したごはんを得ることができる。また炊飯工程中の吸
水工程で、第二の加熱手段が通電中に所定の温度調節温
度に達したことを検知しても第二の加熱手段の通電設定
時間中は強制的に通電し続けることで、鍋内の対流を強
制的に発生させ、途中で対流がおさまることによって発
生する鍋内の温度むらを無くし、炊飯量に関わらずむら
なく良く吸水したごはんを得ることができる。According to the fifth aspect of the present invention, by continuously energizing only the second heating means in the early stage of the water absorption step, a large convection is generated in the pan and the temperature reaches a predetermined temperature quickly. You can get rice that has absorbed water well inside. Also, in the water absorption step during the rice cooking step, when it is detected that the bottom of the pot has dropped below a predetermined temperature adjustment temperature, the second heating means is preferentially energized to the first heating means, so that the first heating means is turned on. Since it is possible to prevent the central portion of the pan bottom from being easily generated when the heating means is preferentially energized, and to generate convection regularly, it is possible to obtain rice that is stably and uniformly absorbed. In addition, in the water absorption step during the rice cooking step, even if the second heating unit detects that the temperature has reached a predetermined temperature regulation temperature during the energization, the second heating unit is forcibly energized during the energization set time. Thus, the convection in the pot is forcibly generated, and the uneven temperature in the pan caused by the convection being stopped halfway is eliminated, so that the rice can be obtained with good water absorption regardless of the amount of cooked rice.
【図１】本発明の一実施例の炊飯器の断面図FIG. 1 is a sectional view of a rice cooker according to one embodiment of the present invention.
【図２】同、炊飯器の各炊飯工程の温度及び電力特性図FIG. 2 is a temperature and power characteristic diagram of each rice cooking process of the rice cooker.
【図３】従来例の炊飯器の断面図FIG. 3 is a sectional view of a conventional rice cooker.
【図４】同、炊飯器の各炊飯工程の温度及び電力特性図FIG. 4 is a temperature and power characteristic diagram of each rice cooking process of the rice cooker.
１ 鍋 ２ 第一の加熱手段 ３ 第二の加熱手段 ４ 鍋温度検知手段 ５ 蓋 ６ 蓋温度検知手段 ７ 制御手段 DESCRIPTION OF SYMBOLS 1 Pot 2 1st heating means 3 2nd heating means 4 Pot temperature detecting means 5 Lid 6 Lid temperature detecting means 7 Control means
フロントページの続き (72)発明者 浮田 和宏 大阪府門真市大字門真1006番地 松下電器 産業株式会社内 (72)発明者 有久 慈 大阪府門真市大字門真1006番地 松下電器 産業株式会社内Continued on the front page (72) Inventor Kazuhiro Ukita 1006 Kadoma Kadoma, Osaka Prefecture Inside Matsushita Electric Industrial Co., Ltd.
Claims (5)
を加熱する第一の加熱手段と、前記第一の加熱手段の外
側に位置し前記鍋の底側面部または底面外周部を加熱す
る第二の加熱手段と、前記第一、第二の加熱手段の通電
を制御する制御手段とを備え、前記制御手段は、少なく
とも炊飯工程において前記第一、第二の加熱手段を排他
的に通電制御してなる炊飯器。1. A pot in which an object to be cooked is put, a first heating means for heating a bottom part of the pot, and a bottom side part or an outer peripheral part of the bottom located outside the first heating means. A second heating unit for heating, and a control unit for controlling the energization of the first and second heating units, wherein the control unit exclusively uses the first and second heating units in at least the rice cooking process. A rice cooker that is energized and controlled.
の加熱手段の通電比率、通電サイクル、又は通電時間の
少なくともいずれか１つを変更してなる請求項１記載の
炊飯器。2. The rice cooker according to claim 1, wherein the control means changes at least one of a power supply ratio, a power supply cycle, and a power supply time of the first and second heating means in accordance with the amount of cooked rice. .
程において第一の加熱手段より第二の加熱手段の通電比
率又は通電サイクルを大きくするか、炊き上げ工程にお
いて第一の加熱手段より第二の加熱手段の通電比率を高
くするか、第一、第二の加熱手段の通電時間を長くする
か、または、沸騰維持工程において、第一の加熱手段よ
り第二の加熱手段の通電比率を高くする、の少なくとも
いずれか１つを制御してなる請求項１記載の炊飯器。3. The control means increases the energization ratio or energization cycle of the second heating means in the water absorption step as compared with the first heating means as the amount of cooked rice increases, or controls the first heating means in the cooking step. To increase the energization ratio of the second heating means, or to extend the energization time of the first and second heating means, or in the boiling maintaining step, the energization ratio of the second heating means than the first heating means 2. The rice cooker according to claim 1, wherein at least one of the steps is controlled.
き工程において第一、第二の加熱手段の通電比率を略同
一とするか、吸水工程において第一、第二の加熱手段の
通電サイクルを２４秒以上とするか、炊き上げ工程にお
いて、第一、第二の加熱手段の通電サイクルを３０秒以
上とするか、パワーダウン工程において第一、第二の加
熱手段の通電サイクルを炊き上げ工程の通電サイクルよ
りも短くするか、沸騰維持工程において第一、第二の加
熱手段の通電サイクルを炊き上げ工程の通電サイクルと
同等以下とするか、追い炊き工程において第一、第二の
加熱手段の通電サイクルを炊き上げ工程の通電サイクル
よりも短くするか、吸水工程において第一の加熱手段の
最低通電時間を６秒以上、第二の加熱手段の最低通電時
間を１０秒以上とするか、または、炊き上げ工程におい
て第一の加熱手段の最低通電時間を８秒以上、第二の加
熱手段の最低通電時間を１６秒以上とする、の少なくと
もいずれか１つを制御してなる請求項１記載の炊飯器。4. The control means makes the energization ratio of the first and second heating means substantially the same in the additional cooking process, regardless of the amount of cooked rice, or energizes the first and second heating means in the water absorption step. The cycle is 24 seconds or more, or the energizing cycle of the first and second heating means is 30 seconds or more in the cooking step, or the energizing cycle of the first and second heating means is cooked in the power down step. Either shorter than the energizing cycle of the raising step, the first in the boiling maintenance step, the energizing cycle of the second heating means is equal to or less than the energizing cycle of the cooking step, the first in the re-cooking step, the second Make the energization cycle of the heating means shorter than the energization cycle of the cooking step, or make the minimum energization time of the first heating means 6 seconds or more and the minimum energization time of the second heating means 10 seconds or more in the water absorption step. Or, in the cooking step, at least one of: setting the minimum energizing time of the first heating means to 8 seconds or more and setting the minimum energizing time of the second heating means to 16 seconds or more. The rice cooker according to claim 1.
るまで吸水工程において第二の加熱手段のみを連続通電
するか、鍋の温度が所定値以上となった後再度当該温度
以下となったときに第二の加熱手段を第一の加熱手段よ
り優先的に通電するようにするか、または、第二の加熱
手段の通電中に鍋の温度が所定値以上となった場合に前
記第二の加熱手段の通電設定時間中は強制的に当該通電
を継続する、の少なくともいずれか１つを制御してなる
請求項１記載の炊飯器。5. The control means continuously supplies current only to the second heating means in the water absorption step until the temperature of the pot becomes equal to or higher than a predetermined value, or sets the temperature to below the temperature again after the temperature of the pan becomes equal to or higher than the predetermined value. When the second heating means to be energized preferentially than the first heating means, or when the temperature of the pot has become a predetermined value or more during energization of the second heating means, 2. The rice cooker according to claim 1, wherein at least one of forcibly continuing the energization during the energization set time of the second heating means is controlled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07309297A JP3292085B2 (en) | 1997-03-26 | 1997-03-26 | rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07309297A JP3292085B2 (en) | 1997-03-26 | 1997-03-26 | rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10262816A true JPH10262816A (en) | 1998-10-06 |
| JP3292085B2 JP3292085B2 (en) | 2002-06-17 |
Family
ID=13508359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07309297A Expired - Fee Related JP3292085B2 (en) | 1997-03-26 | 1997-03-26 | rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3292085B2 (en) |
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| JP2008193965A (en) * | 2007-02-14 | 2008-08-28 | Kimukatsusha:Kk | Method for cooking frozen rice |
| JP2009100887A (en) * | 2007-10-23 | 2009-05-14 | Sanyo Electric Co Ltd | Rice cooker |
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| KR20170032321A (en) * | 2014-09-17 | 2017-03-22 | 포샨 순더 메이디 일렉트리컬 히팅 어플라이언시스 메뉴팩쳐링 코., 리미티드 | Electric rice cooker and heating control method thereof |
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