JPS58180113A - Rice cooker - Google Patents

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

【発明の詳細な説明】 本発明は一搬家庭用の電気炊飯器の改良に関し特に洗米
後、すぐ炊飯可能な炊飯器を提供しようとするものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to improvements in electric rice cookers for domestic use, and particularly to provide a rice cooker that can cook rice immediately after washing the rice.

従来、この種の炊飯器で洗米し、すぐ炊飯を開始すると
おいしいご飯を炊き一部げることがむづかしく、特に鍋
内の上部に位置するご飯はかためで充分大の通っていな
いご飯になる欠点があった。Traditionally, if you start cooking immediately after washing rice with this type of rice cooker, it is difficult to get delicious rice all the way through, especially when the rice at the top of the pot is hard and not large enough. It had some drawbacks.

この原因は炊飯前に米の中に含まれるβ澱粉を炊飯によ
り消化の良いα澱粉に変える必要があり、そのためには
充分な加熱と共に吸水が必要であるのにもかかわらず、
吸水が不充分なまま炊き上げられる点に起因している。The reason for this is that it is necessary to convert the beta starch contained in the rice into easily digestible alpha starch before cooking, and to do so, sufficient heating and water absorption are necessary.
This is due to the fact that the rice is cooked without sufficient water absorption.

そして米の吸水率は水温が高くなると著しく大きくなる
特徴をもつが、鍋内の上部は水温の上昇が下方に比べて
遅い上に、下方の米が吸水し膨張することにより上方に
持ち上げられ、水位は逆に低下してゆくことと、米が吸
水、膨張し澱粉の一部を溶出しだすと、この部分が熱を
伝えにくくなることの複合現象と考えられる。The water absorption rate of rice increases significantly as the water temperature rises, but the water temperature rises more slowly at the top of the pot than at the bottom, and the rice at the bottom absorbs water and expands, lifting it upwards. This is thought to be a combination of the fact that the water level is decreasing, and that when the rice absorbs water and expands, some of the starch is leached out, making it difficult for this area to conduct heat.

上記の欠点を解決するための従来方法のひとつとして鍋
の底部から側周囲にまたがる加熱空間を形成し、底部外
周の外側空間に赤熱形のヒータを配置する方法がある。One of the conventional methods for solving the above-mentioned drawbacks is to form a heating space extending from the bottom of the pot to the sides thereof, and to arrange a red-hot type heater in the space outside the outer periphery of the bottom.

この方式の欠点は特に炊飯初期に上方へより多くの熱が
加わるよう意図したものであるが、その手段が加熱室内
の対流と加熱室外側壁面からの反射による熱伝達である
ため効率が悪く、上部加熱の立ち一トリが遅く、炊飯時
間全体も長びく傾向があった。The disadvantage of this method is that it is intended to apply more heat upwards, especially in the early stages of cooking rice, but it is inefficient because the means for this is heat transfer through convection within the heating chamber and reflection from the outer wall of the heating chamber. The heating time at the top was slow, and the overall cooking time tended to be longer.

さらに、炊飯ヒータが下方にあるため、上部からの加熱
が最も必要な炊飯量の多いときは、逆にその水位が上方
に位置するため、効果に乏しい欠点があった。Furthermore, since the rice-cooking heater is located at the bottom, when a large amount of rice is being cooked, which requires heating from the top, the water level is located at the top, which results in poor effectiveness.

他の従来の方法のひとつとして、底部にヒータを設けな
がらも、鍋周囲に空気層を介して位置する内枠にヒータ
を捲きつけ、同時に加熱するものもあるが、この場合も
鍋周囲に空気層を介在しての加熱であるから、当初の目
的は充分達成しにくいものであった。Another conventional method is to heat the pot at the same time by wrapping the heater around the inner frame, which is located around the pot with an air layer in between, while also providing a heater at the bottom. Since heating was performed through a layer, it was difficult to fully achieve the original objective.

以上の従来技術に鑑み、本発明の目的とするところは、
器具本体の上方肩部に−リング状の上部ヒータを配置し
、鍋のフランジ下面を前記上部ヒータ上に載せて懸垂支
持し、加熱することにより、上部からの熱伝導による効
果的加熱を実現し、従って鍋内上方の米に対する吸水と
加熱の保障により、洗米したての米もすぐ炊飯でき、か
つ、むらなくおいしいご飯が得られる炊飯器を得ようと
するものである。In view of the above prior art, the purpose of the present invention is to
A ring-shaped upper heater is placed on the upper shoulder of the appliance body, and the lower surface of the flange of the pot is placed on the upper heater and suspended, and heated, thereby realizing effective heating through heat conduction from the upper part. Therefore, it is an object of the present invention to provide a rice cooker that can immediately cook even freshly washed rice by ensuring water absorption and heating of the rice in the upper part of the pot, and which can produce uniformly delicious rice.

次に本発明の実施例について図面にもとづいて説明する
。図において、１は円筒状のボディーでこの下端部は脚
３を備えた下枠２に結合している。Next, embodiments of the present invention will be described based on the drawings. In the figure, 1 is a cylindrical body whose lower end is connected to a lower frame 2 provided with legs 3.

４は耐熱、熱絶縁性を有するリング状の上枠で、外周下
方で前記ボディー１の上端と嵌合し、内周には略有底筒
状の内枠５を懸垂し、器具の本体を構成している。そし
て前記本体に装着している他の部品は、内底部空間に配
置したリング状のシーズヒータよりなる底部ヒータ６、
内周上部に位置する同じくリング状のシーズヒータより
なる上部ヒータ７があり、更に内枠５の内底部中央には
、炊飯完了を温度的に検知して動作する自動スイッチ８
が上方に弾力付勢して設けである。Reference numeral 4 denotes a ring-shaped upper frame having heat resistance and thermal insulation properties, which fits into the upper end of the body 1 below the outer periphery, and an inner frame 5 having a substantially bottomed cylindrical shape is suspended from the inner periphery, and the main body of the instrument is suspended from the inner periphery. It consists of Other parts attached to the main body include a bottom heater 6 consisting of a ring-shaped sheathed heater arranged in the inner bottom space;
There is an upper heater 7, which is also a ring-shaped sheathed heater, located at the upper part of the inner periphery, and furthermore, at the center of the inner bottom of the inner frame 5, there is an automatic switch 8 that operates by thermally detecting the completion of rice cooking.
is elastically biased upward.

９は前記本体内に着脱自在に設けた鍋で、熱伝導性のす
ぐれたアルミ板を絞り成形により作られ、本体内に挿入
時には上方で拡開したフラン・ジ下面が前記リング状の
上部ヒータ７上に載り懸垂され、鴫 このとき底部は図示のごとく、底部ヒータ６とは一定の
距離をおくよう構成されている。Reference numeral 9 denotes a pot removably installed in the main body, which is made by drawing and forming an aluminum plate with excellent thermal conductivity, and when inserted into the main body, the bottom surface of the flange that expands at the top serves as the ring-shaped upper heater. When suspended, the bottom part is placed a certain distance from the bottom heater 6 as shown in the figure.

一方１０は外蓋で断熱材１１を介在した２重構造である
とともにハンドル１２を一体的に備え、この右端は本体
の一側に枢支され、他側は操作レバー１３により、本体
側に係合される周知の構成である。On the other hand, reference numeral 10 is an outer cover that has a double structure with a heat insulating material 11 interposed therebetween, and is also integrally equipped with a handle 12, the right end of which is pivotally supported on one side of the main body, and the other side is engaged with the main body side by an operating lever 13. This is a well-known configuration that can be combined.

外蓋の下面中央には連結ピン１４とブツシュ１６により
、蓋１６が着脱自在に支持され、外蓋１゜を閉成したと
きは、蓋１６の外周が鍋フランジ上にのり、かつ、ブツ
シュ１５のたわみにより、下方に若干は付勢されるもの
である。A lid 16 is detachably supported at the center of the lower surface of the outer lid by a connecting pin 14 and a bushing 16. When the outer lid 1° is closed, the outer periphery of the lid 16 rests on the pot flange and the bushing 15 Due to the deflection, it is biased slightly downward.

尚、蓋１６も熱を積極的に上部中央へ移動さすためアル
ミ材で作られ、一部に蒸気孔を設けている。蒸気孔より
上方に出た蒸気は外蓋１ｏの・・ンドル１２と離れた位
置に設けた蒸気排出筒１７より、外部に排出される。１
８は温度検知によりヒータを切換えるサーモスタンドで
ある。Incidentally, the lid 16 is also made of aluminum material and has a steam hole in a part so as to actively transfer heat to the upper center. The steam discharged upward from the steam hole is discharged to the outside through a steam exhaust tube 17 provided at a position remote from the handle 12 of the outer lid 1o. 1
8 is a thermostand that switches the heater based on temperature detection.

次に以上のように構成した本実施例の作用について、回
路図も含めて説明する。Next, the operation of this embodiment configured as described above will be explained, including a circuit diagram.

洗米した米１９と炊飯に必要な水２ｏを鍋９に収納し、
その鍋を本体内に挿入すると、収納物の自重も加わって
鍋フランジ下面は上部ヒータ７に密着状態で懸垂支持さ
れる。Store washed rice 19 and water 2o required for cooking in pot 9,
When the pot is inserted into the main body, the lower surface of the pot flange is suspended and supported by the upper heater 7 in close contact with the weight of the stored items.

外蓋１ｏを閉成し、自動スイッチ８を閉路するとサーモ
スタンド１８はａ、ｂ端子が閉路されているため、まず
上部ヒータ７　Ｋ通電させ上部からの加熱が始まる。実
施例では上部ヒータをａｓｏＷ底部ヒータを５６ｏＷに
して実験したが、この炊飯当初の上部ヒータによる熱は
密着状態の鍋９のフランジに最も良く熱伝導し、水２０
と米１９の上部を温度上昇させる。同時に上部ヒータ７
の熱は蓋１６に伝導し鍋上部空間Ａ全体を、また内枠６
に伝導した熱は鍋周囲を間接的に加熱する。When the outer lid 1o is closed and the automatic switch 8 is closed, since the terminals a and b of the thermostand 18 are closed, the upper heater 7K is first energized and heating starts from the upper part. In the example, the experiment was conducted with the upper heater asoW and the bottom heater 56oW, but the heat from the upper heater at the beginning of rice cooking is best conducted to the flange of the pot 9 that is in close contact with the water.
and raise the temperature of the upper part of rice 19. At the same time, the upper heater 7
The heat is conducted to the lid 16 and covers the entire upper space A of the pot, and also the inner frame 6.
The heat conducted to the pot indirectly heats the area around the pot.

上記の加熱により上部の水Ｂは急速に高温となり、米１
９の上層部ｃ　、　ｃ’がきわだった温度上昇を続け、
吸水、膨張も進行し、サーモスタット１８が６０℃前後
になるとａ−Ｃ接点に切換わり底部ヒータ６での加熱が
始まる。この底部ヒータ６による加熱は鍋底部空間下全
域を最もよく加熱するが、同時に対流により、鍋周囲を
も加熱し、前記上部ヒータ７の余熱もあいまって鍋全体
を加熱するものである。そして一部の水は蒸発し、他の
水分はすべて米に吸収された時点で鍋底の急激な温度上
昇が始まり、自動スイッチ８が動作し、その後１０分程
度余熱でむらして炊飯は完了する。Due to the above heating, the water B at the top rapidly becomes high temperature, and the rice 1
9, the temperature in the upper layers c and c' continued to rise markedly,
Water absorption and expansion progress, and when the temperature of the thermostat 18 reaches around 60°C, the a-C contact is switched and heating by the bottom heater 6 begins. The heating by the bottom heater 6 best heats the entire area below the bottom space of the pot, but at the same time, the area around the pot is also heated due to convection, and together with the residual heat from the top heater 7, the entire pot is heated. When some of the water evaporates and all other water is absorbed by the rice, the temperature at the bottom of the pot begins to rise rapidly, automatic switch 8 is activated, and after about 10 minutes the rice cooks unevenly due to residual heat. .

実験によれば洗米直後の米でも、鍋内上方の温度上昇が
急速なため、米の吸水、α化が完全で、全体として炊き
むらがなく、炊飯時間も従来に比べ３〜４分矧縮された
。Experiments have shown that even if the rice has just been washed, the temperature rises rapidly in the upper part of the pot, so the water absorption and gelatinization of the rice are complete, the rice is cooked evenly, and the cooking time is 3 to 4 minutes shorter than before. It was done.

以上の説明で明らかなように本発明では、本体上方肩部
にリング状の上部ヒータを配置し、直接鍋フランジを懸
垂したから、炊飯初期の鍋内上部の米は急速に温度上昇
し、従って洗米直後の吸水の不充分な米であっても充分
吸水することができ、全体をむらなくおいしいご飯に炊
き上げることができる。As is clear from the above explanation, in the present invention, a ring-shaped upper heater is placed on the upper shoulder of the main body, and the pot flange is directly suspended, so that the temperature of the rice in the upper part of the pot increases rapidly during the initial stage of cooking, and therefore Even if the rice does not absorb enough water immediately after washing, it can absorb enough water and the whole rice can be cooked evenly into delicious rice.

同時に上部加熱がより必要な炊飯量が多いとき程、上部
ヒータと水位が近接し、また自重が大きくなり、上部ヒ
ータとフランジの接触が長幼となって熱伝導を助ける合
理的な作用が得られる。At the same time, when there is a large amount of rice to be cooked, which requires more upper heating, the upper heater and water level are closer together, and the weight of the rice becomes larger, and the contact between the upper heater and the flange becomes longer, which provides a rational effect that helps heat conduction. .

更に本発明の構成は例えば鍋周側面にヒータを接触させ
る方式などに比べ、器具の構造が簡易となり、使用性に
も優れているものである。Furthermore, the structure of the present invention has a simpler structure and is superior in usability, compared to, for example, a method in which a heater is brought into contact with the side surface around the pot.

【図面の簡単な説明】[Brief explanation of drawings]

第１図は本発明の一実施例を示す炊飯器の断面図、第２
図は同回路図である。 ６・・・・・・底部ヒータ、７中・・・上部ヒータ、８
・・・・・・自動スイッチ、９・白用鍋、１６・・・・
・・蓋、１８・・・・・・サーモスタット。Fig. 1 is a sectional view of a rice cooker showing one embodiment of the present invention;
The figure is the same circuit diagram. 6...Bottom heater, 7 Middle...Top heater, 8
...Automatic switch, 9. White pot, 16...
...Lid, 18...Thermostat.

Claims (1)

【特許請求の範囲】[Claims] 上端部を外方に拡開したフランジを有する鍋と、前記鍋
を挿入する器具本体には、上方肩部に位置して前記鍋フ
ランジ下面に当接して鍋を懸垂支持するリング状の上部
ヒータと、前記鍋の底面下方空間に配置した底部ヒータ
を備え、前記鍋フランジ上面には鍋開口を閉成する蓋を
重合するとともに、少くとも炊飯初期に前記上部ヒータ
による加熱を先行させて制御することを特徴とした炊飯
器。The pot has a flange whose upper end expands outward, and the device body into which the pot is inserted includes a ring-shaped upper heater that is located at the upper shoulder and abuts against the lower surface of the pot flange to suspend and support the pot. and a bottom heater disposed in a space below the bottom surface of the pot, a lid for closing the pot opening is superimposed on the top surface of the pot flange, and heating by the top heater is controlled in advance at least in the initial stage of rice cooking. A rice cooker with this feature.