JPS6314969B2 - - Google Patents
Info
- Publication number
- JPS6314969B2 JPS6314969B2 JP8040382A JP8040382A JPS6314969B2 JP S6314969 B2 JPS6314969 B2 JP S6314969B2 JP 8040382 A JP8040382 A JP 8040382A JP 8040382 A JP8040382 A JP 8040382A JP S6314969 B2 JPS6314969 B2 JP S6314969B2
- Authority
- JP
- Japan
- Prior art keywords
- pot
- heating
- rice
- storage member
- heat storage
- 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.)
- Expired
Links
- 238000010438 heat treatment Methods 0.000 claims description 35
- 241000209094 Oryza Species 0.000 claims description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims description 29
- 235000009566 rice Nutrition 0.000 claims description 29
- 238000005338 heat storage Methods 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 description 14
- 238000000034 method Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000002093 peripheral effect Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Cookers (AREA)
Description
【発明の詳細な説明】
本発明は一般家庭用の電気炊飯器における炊飯
性能の改善に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to improving the rice cooking performance of an electric rice cooker for general household use.
従来から主食を日常的に調理する電気炊飯器
は、よりおいしく、かつむらなく炊き上げるため
に種々改良が加えられてきたが現在ではそれぞれ
の特徴を備えた次の二つの方式のものに大別され
る。 Traditionally, electric rice cookers used to cook staple foods on a daily basis have undergone various improvements in order to cook more deliciously and evenly, but currently they can be broadly divided into the following two types, each with its own characteristics: be done.
そのひとつは器具の内底部に発熱体を内蔵した
熱板を設け、前記熱板上に鍋底部を直接載置し加
熱するものでこの方式の特徴は主として直接の熱
伝導の形態で加熱するので熱効率が良い反面、加
熱が底部からにかたよるため、相対的に鍋内下部
の温度上昇が先行し、上部の米は吸水不足の炊き
むらが発生しやすい傾向にあつた。 One of them is to install a heating plate with a built-in heating element in the inner bottom of the appliance, and heat the bottom of the pot by placing it directly on the heating plate.The feature of this method is that it heats mainly by direct heat conduction. Although the heat efficiency is good, since the heating is biased from the bottom, the temperature at the bottom of the pot relatively rises first, and the rice at the top tends to be unevenly cooked due to insufficient water absorption.
また、この方式のものを鍋内各部の温度上昇を
比較しながら検討すると、底部が一様に加熱され
ることから、鍋内の水が対流可能な糊化温度以前
においても規則正しい対流現象は起りにくく、さ
らに鍋底と熱板の接触状況の変化により、平面的
にも炊きむらが発生しやすい欠点をもつものであ
つた。 In addition, when considering this method while comparing the temperature rise in each part of the pot, it is found that since the bottom is heated uniformly, a regular convection phenomenon occurs even before the gelatinization temperature at which the water in the pot can convect. Furthermore, due to changes in the contact between the bottom of the pot and the hot plate, uneven cooking tends to occur on a flat surface.
上記の方式の欠点に着目し、改善を加えた他の
方式の構成は鍋の側部およびこれにつらなる下方
に加熱空間を形成し前記加熱空間内で鍋底外周下
方の空間に赤熱形の高温発熱体を配置するもので
ある。 Focusing on the shortcomings of the above method, the structure of another method that has been improved is to form a heating space on the side of the pot and the lower part connected to this, and within the heating space, a red-hot type of high-temperature heat is generated in the space below the outer periphery of the bottom of the pot. It is about positioning the body.
この方式のものでの鍋内の加熱態様を調べると
炊飯初期に高温となつた加熱空間内の雰囲気が鍋
側壁、特に上部側壁を加熱し、鍋内は中央、外周
部を問わず上部が先行して温度上昇し、当初の上
下方向の炊きむらの解消には一定の効果をもつも
のである。しかし欠点としては前記高温雰囲気は
鍋の加熱と同時に外周方向などに対しては熱損失
として失われ易く、かつ鍋内の被炊飯物に対して
は常に上方が温度が高いことから前方式と同様、
有効な対流加熱が得られず結果として前記熱板方
式のものより熱効率が劣る欠点を備えていた。 Examining the heating mode inside the pot with this method, we found that the atmosphere in the heating space, which becomes high in the early stage of rice cooking, heats the side walls of the pot, especially the upper side wall, and the upper part heats up first, regardless of whether it is in the center or the outer periphery of the pot. This causes the temperature to rise, which has a certain effect on eliminating the initial uneven cooking in the vertical direction. However, the drawback is that the high-temperature atmosphere tends to be lost as heat toward the outer periphery at the same time as the pot is heated, and the temperature is always higher above the food being cooked in the pot, which is similar to the previous method. ,
This method has the disadvantage that effective convection heating cannot be obtained, and as a result, the thermal efficiency is inferior to that of the hot plate method.
本発明の目的は上記従来技術の解析の上にた
ち、炊飯初期の積極的上部加熱は行いつつも鍋底
中央下部に加熱を遅延する熱容量の大な蓄熱部材
を配置することにより、特に被炊飯物の糊化温度
以前に鍋内に規則正しい対流を発生させ、熱効率
がよくかつむらのない炊飯状態が得られる炊飯器
を提供しようとするものである。 The purpose of the present invention is based on the analysis of the above-mentioned prior art, and it is possible to actively heat the upper part of the rice at the initial stage of cooking, but by arranging a heat storage member with a large heat capacity that delays the heating at the lower center of the bottom of the pot, it is possible to improve the temperature of the rice to be cooked. The present invention aims to provide a rice cooker that generates regular convection in the pot before the gelatinization temperature of 100 mL, and is capable of achieving high thermal efficiency and even cooking of rice.
以下本発明の実施例について図面を参照して説
明する。図において１は円筒状の外ケースで、こ
の下端部には脚３を備えた下枠２を結合してい
る。４は耐熱、熱絶縁性を有する樹脂製リング状
の上枠で、外周下方で前記外ケース１の上端と結
合し、リング状内周には有底筒状の内ケース５を
懸垂し、かつ両者間に断熱リング６を介在させて
器具の本体を構成している。 Embodiments of the present invention will be described below with reference to the drawings. In the figure, reference numeral 1 denotes a cylindrical outer case, and a lower frame 2 having legs 3 is connected to its lower end. Reference numeral 4 denotes a ring-shaped upper frame made of resin having heat resistance and thermal insulation properties, which is connected to the upper end of the outer case 1 at the lower part of the outer periphery, and has a bottomed cylindrical inner case 5 suspended from the ring-shaped inner periphery; A heat insulating ring 6 is interposed between the two to form the main body of the device.
７は熱伝導性の優れたアルミ板材を有底筒状に
絞り成形した鍋で、前記本体に装着したときは図
示のごとく上端フランジ部８で懸垂され、鍋の側
方から下方につらなる加熱空間９を形成する。１
０は前記の加熱空間内で鍋底外周部下方に位置し
て設けた発熱体としてのリング状のシーズヒータ
である。そして１１は前記リング状のシーズヒー
タ１０の内方に位置して設けた熱容量の大きな蓄
熱部材で、実施例はこれをリング状の陶器で形成
し部分的に設けた脚部１２を内ケース５の透孔に
挿入し係止した状態で鍋底に対しては非接触状態
で、内ケース５に対しては非熱伝導的に装着して
いる。また１３は上面を鍋底に接触付勢したこの
種炊飯器に常用されるサーモスタツトで図示して
いないスイツチと共に炊飯加熱の完了温度を検知
して自動制御するものである。 Reference numeral 7 denotes a pot formed by drawing an aluminum plate material with excellent thermal conductivity into a bottomed cylindrical shape, and when attached to the main body, it is suspended by the upper end flange portion 8 as shown in the figure, and a heating space extending downward from the side of the pot is formed. form 9. 1
Reference numeral 0 designates a ring-shaped sheathed heater as a heating element located below the outer periphery of the pot bottom in the heating space. Reference numeral 11 denotes a heat storage member having a large heat capacity and provided inside the ring-shaped sheathed heater 10. In this embodiment, this is formed of ring-shaped ceramic, and the partially provided legs 12 are attached to the inner case 5. When inserted into the through hole and locked, it is attached to the inner case 5 in a non-contact state and in a non-thermal conductive manner to the bottom of the pot. Reference numeral 13 is a thermostat commonly used in this type of rice cooker whose top surface is urged to contact the bottom of the pot, and is used together with a switch (not shown) to automatically control the thermostat by detecting the completion temperature of rice cooking.
一方、１４は外蓋で蓋断熱材１５を介した２重
構造でハンドル１６を一体的に備えている。ハン
ドル１６の右端は本体の上部に枢支され他側は開
閉操作レバー１７により本体側に係合自在にして
いる。外蓋１４の下面中央には連結ピン１８が固
着されていて鍋開口を閉成する蓋１９の中央に設
けたブツシユ２０がこれに着脱自在に嵌合する。 On the other hand, 14 is an outer lid, which has a double structure with a lid insulating material 15 interposed therebetween, and is integrally provided with a handle 16. The right end of the handle 16 is pivoted to the upper part of the main body, and the other side can be freely engaged with the main body by an opening/closing operation lever 17. A connecting pin 18 is fixed to the center of the lower surface of the outer lid 14, and a bush 20 provided at the center of the lid 19 for closing the pot opening is removably fitted into this.
前記ブツシユ２０は図示の外蓋閉成時には、た
わみにより蓋１９を下方に付勢しており、２１は
炊飯中に発生した蒸気を外部に放出する蒸気筒で
ある。 When the illustrated outer lid is closed, the bush 20 biases the lid 19 downward by its flexure, and 21 is a steam cylinder that releases steam generated during rice cooking to the outside.
次に以上のように構成した本実施例の作用につ
いて説明する。鍋７内に洗米した米を入れ、この
米の炊飯に必要な水を入れると図示のように米の
上位線L2と水位線L1を形成する。 Next, the operation of this embodiment configured as above will be explained. When washed rice is placed in the pot 7 and water necessary for cooking the rice is added, a rice upper line L2 and a water level line L1 are formed as shown in the figure.
シーズヒータ１０が通電され加熱が始まると、
鍋底部外周が最も強く加熱されるとともに、鍋側
壁外周が高温雰囲気により熱せられる。 When the sheathed heater 10 is energized and starts heating,
The outer periphery of the bottom of the pot is heated most intensely, and the outer periphery of the side wall of the pot is heated by the high-temperature atmosphere.
この時、シーズヒータ１０の内方への熱は熱容
量の大きな蓄熱部材１１に吸収され、鍋底部中央
への加熱は微量なものとなる。 At this time, the inward heat of the sheathed heater 10 is absorbed by the heat storage member 11 having a large heat capacity, and the heating to the center of the bottom of the pot becomes very small.
実施例では鍋内の被炊飯物の温度が米の糊化温
度Ｇ（約65℃）に近づく迄、略上記のように進行
し以後は蓄熱部材１１も高温となり、鍋底部中央
も加熱されるようになる。 In the embodiment, the process proceeds as described above until the temperature of the rice to be cooked in the pot approaches the gelatinization temperature G (approximately 65° C.) of rice, after which the heat storage member 11 also becomes high temperature and the center of the bottom of the pot is also heated. It becomes like this.
上記の加熱状況を鍋内の周壁部、中央部の各
上、中、下点Ｃ，Ｂ，Ａ，Ｄ，Ｅ，Ｆについて対
応する符号で温度上昇曲線としたものが第２図で
ある。すなわち、炊飯初期には周壁部下方が最も
早く温度上昇し以下、この上方のＢ，Ｃ点の順と
なる。 FIG. 2 shows the above heating situation as a temperature rise curve with corresponding symbols for the upper, middle, lower points C, B, A, D, E, and F of the peripheral wall and center of the pot. That is, at the beginning of rice cooking, the temperature rises fastest at the bottom of the peripheral wall, followed by points B and C above this.
そして上方のＣ，Ｄ点は共に炊飯初期には水中
であるから略同温となり、Ｅ点は次に低く、初期
の加熱が少ないＦ点は最も低い。 The upper points C and D are both submerged in water at the beginning of rice cooking, so they have approximately the same temperature, point E is the next lowest, and point F, which is less heated in the initial stage, is the lowest.
炊飯初期には上記の周壁部では下方が高温であ
り、中央部は逆の傾向を示すことが顕着で、この
ことは第１図矢印の対流を生じ規則正しい温度上
昇をたどる。糊化温度を過ぎてしまうと、鍋内は
米からの澱粉の流出や、水分の吸収が進行してお
り、対流は困難となるがこの時点では蓄熱部材１
１からの放熱も含めて底部全域の加熱となり、む
らのないご飯を炊き上げるものである。 In the early stages of rice cooking, it is obvious that the temperature is high at the bottom of the peripheral wall, and the opposite trend is observed at the center, which causes convection as shown by the arrows in Figure 1, resulting in a regular temperature rise. Once the gelatinization temperature has passed, the starch from the rice and the absorption of moisture are progressing inside the pot, making convection difficult, but at this point the heat storage member 1
The entire bottom area is heated, including the heat dissipated from 1, and the rice is cooked evenly.
以上の説明から明らかなように本発明では鍋の
側周から底部につらなる加熱空間を形成し、前記
加熱空間内の底部外周にリング状発熱体を配置
し、かつ、この発熱体の内方に蓄熱部材を配置し
たので加熱時間の経過と共に鍋の各部に対する加
熱量が変化し、炊飯の糊化温度以下における対流
を促進し、結果としてむらのない炊飯を熱効率よ
く行うことができるものである。 As is clear from the above description, in the present invention, a heating space extending from the side circumference to the bottom of the pot is formed, a ring-shaped heating element is disposed on the outer periphery of the bottom in the heating space, and a ring-shaped heating element is disposed inside the heating element. Since the heat storage member is arranged, the amount of heating to each part of the pot changes as the heating time passes, promoting convection below the gelatinization temperature of rice cooking, and as a result, even rice can be cooked with high thermal efficiency.
また、本発明の構成は蓄熱部材という非導電部
材により加熱態様を変化させるものであるから構
成は容易である。 Further, the configuration of the present invention is easy because the heating mode is changed by a non-conductive member called a heat storage member.
尚、実験によれば発熱体内周の蓄熱部材の存在
は鍋底中央近傍の加熱を遅くから開始する点でサ
ーモスタツトの感熱精度を向上させる点で効果が
ある。また蓄熱部材の上面をシーズヒータの上面
より高くし、かつ蓄熱部材の内ケースへの装着は
突部等の接合による非熱伝導的な方法にすると前
記した効果が助長されることが判明した。 According to experiments, the presence of a heat storage member around the heating element is effective in improving the heat sensitivity accuracy of the thermostat in that heating near the center of the bottom of the pot starts later. It has also been found that the above-mentioned effects can be enhanced by making the upper surface of the heat storage member higher than the top surface of the sheathed heater and by attaching the heat storage member to the inner case in a non-thermal conductive manner by joining with protrusions or the like.
第１図は本発明の実施例を示す電気炊飯器の縦
断面図、第２図は同電気炊飯器の各部の炊飯温度
変化特性図である。
７……鍋、９……加熱空間、１０……発熱体、
１１……蓄熱部材。
FIG. 1 is a longitudinal sectional view of an electric rice cooker showing an embodiment of the present invention, and FIG. 2 is a rice cooking temperature change characteristic diagram of each part of the electric rice cooker. 7... pot, 9... heating space, 10... heating element,
11... Heat storage member.
Claims (1)
から下方につらなる加熱空間と、前記鍋下方の加
熱空間内にリング状に配置した発熱体と、前記加
熱空間内で発熱体の内方に位置して設けた蓄熱部
材とを設けたことを特徴とする炊飯器。 ２ 蓄熱部材の上面は発熱体の上端より高位に位
置させた特許請求の範囲第１項記載の炊飯器。 ３ 蓄熱部材は器具本体に対し、非熱伝導的に装
着した特許請求の範囲第１項記載の炊飯器。[Scope of Claims] 1. A pot for storing food to be cooked, a heating space extending downward from the outer periphery of the side wall of the pot, a heating element disposed in a ring shape within the heating space below the pot, and a heating element arranged in a ring shape within the heating space. and a heat storage member located inside the heating element. 2. The rice cooker according to claim 1, wherein the upper surface of the heat storage member is located higher than the upper end of the heating element. 3. The rice cooker according to claim 1, wherein the heat storage member is attached to the appliance body in a non-thermal conductive manner.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8040382A JPS58195519A (en) | 1982-05-12 | 1982-05-12 | Rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8040382A JPS58195519A (en) | 1982-05-12 | 1982-05-12 | Rice cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58195519A JPS58195519A (en) | 1983-11-14 |
| JPS6314969B2 true JPS6314969B2 (en) | 1988-04-02 |
Family
ID=13717320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8040382A Granted JPS58195519A (en) | 1982-05-12 | 1982-05-12 | Rice cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58195519A (en) |
-
1982
- 1982-05-12 JP JP8040382A patent/JPS58195519A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58195519A (en) | 1983-11-14 |
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