TWI607729B - Cooking utensils - Google Patents
Cooking utensils Download PDFInfo
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- TWI607729B TWI607729B TW104116931A TW104116931A TWI607729B TW I607729 B TWI607729 B TW I607729B TW 104116931 A TW104116931 A TW 104116931A TW 104116931 A TW104116931 A TW 104116931A TW I607729 B TWI607729 B TW I607729B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- Food Science & Technology (AREA)
- Cookers (AREA)
Description
本發明係關於煮熟米飯的煮飯器具,特別有關於可以煮有彈性的美味米飯之具有新規格煮飯控制的煮飯器具及煮飯方法。 The present invention relates to a rice cooking apparatus for cooking rice, and particularly relates to a rice cooking apparatus having a new specification of rice cooking control and a rice cooking method which can cook boiled delicious rice.
一般認為,以爐灶煮熟的米飯有彈性、美味。據說理由是因為用爐灶煮飯可以不在意火力煮熟,且可以保持米飯在高溫。 It is generally believed that rice cooked in a stove is elastic and delicious. It is said that the reason is that cooking in a stove can not be cooked by fire, and can keep the rice at a high temperature.
開發壓力式煮飯器具,係模仿以此爐灶煮飯,煮好米飯之際的沸點在100度以上的高溫。即使在此器具中可以煮口感有彈性的米飯,但構造是複雜的。 The development of pressure-type rice cooking utensils is based on imitating the high temperature of boiling water of 100 degrees or more when cooking rice in this stove. Even in this appliance, it is possible to cook rice with a soft mouthfeel, but the construction is complicated.
有鑑於如此的狀況,對於非壓力式的構造簡單之煮飯器具,煮熟有彈性黏度之米飯的方法,作了各種檢討。例如,其中一方法,考慮煮飯之際調整預熱步驟的溫度和時間(參考專利文件1),還有另外的方法,在煮熟米飯後的蒸透步驟中,考慮對米飯噴高溫的熱水(參考專利文件2)。 In view of such a situation, various methods have been made for the method of cooking a rice having an elastic viscosity for a non-pressure type simple cooking utensil. For example, one of the methods considers the temperature and time of the preheating step at the time of cooking (refer to Patent Document 1), and there is another method of considering the heat of spraying the rice at a high temperature in the steaming step after cooking the rice. Water (refer to Patent Document 2).
[專利文件1]專利第2001-46224號公開公報 [Patent Document 1] Patent Publication No. 2001-46224
[專利文件2]專利第2008-104683號公開公報 [Patent Document 2] Patent Publication No. 2008-104683
不過,前者的方法,由於「米飯的彈性」受「糊化程度」影響很大,預熱步驟中要充分糊化時,產生所謂米飯表面組織軟化妨礙吸水的現象。即,儘管預熱步驟中促進米飯吸水很重要,結果由於妨礙吸水,煮熟後的米飯表面潰散,留下內部的核心,難以得到充分的黏性。 However, in the former method, since "the elasticity of rice" is greatly affected by the degree of "gelatinization", when the preheating step is sufficiently gelatinized, the so-called rice surface softening hinders water absorption. That is, although it is important to promote the water absorption of the rice in the preheating step, as a result, the surface of the cooked rice is broken due to the hindrance of water absorption, leaving the inner core, and it is difficult to obtain sufficient viscosity.
又,後者的方法,為了得到「米飯的彈性」,用以添加熱水的機構,添加的熱水量、定時等的構造變得複雜。 In addition, in the latter method, in order to obtain the "elasticity of rice", the mechanism for adding hot water has a complicated structure such as the amount of hot water added and timing.
本發明係有鑑於上述論點而形成,目的在於不編入複雜的機構,而得到可以煮有彈性的美味米飯之煮飯器具。 The present invention has been made in view of the above-described points, and an object thereof is to obtain a rice cooking apparatus which can boil elastic and delicious rice without being incorporated into a complicated mechanism.
根據本發明的煮飯器具,包括本體,上面有開口;蓋體,開閉上述本體;鍋,容納在上述本體內部;黏性程度選擇裝置,選擇米飯的黏性程度;加熱裝置,加熱上述鍋;溫度檢測裝置,檢測上述鍋或米飯其中至少一方的溫度;以及控制裝置,判斷來自上述溫度檢測裝置的溫度資訊在沸騰溫度以上時,根據上述黏性程度選擇裝置選擇的黏性程度,控制供給至上述加熱裝置的電力。 A rice cooking apparatus according to the present invention includes a body having an opening thereon; a lid body that opens and closes the body; a pot that is housed inside the body; a viscosity degree selecting device that selects a viscosity degree of the rice; and a heating device that heats the pot a temperature detecting device that detects a temperature of at least one of the pot or the rice; and a control device that determines that the temperature information from the temperature detecting device is above a boiling temperature, selects a viscosity degree selected by the device according to the viscosity degree, and controls the supply The electric power to the above heating device.
根據本發明的煮飯器具,檢測煮飯中的米飯沸騰之後,因為控制對米飯的溫度、時間之加熱條件,以調整煮熟時的米飯黏性程度,不必複雜的構造,也具有可以煮有彈性的美味米飯之效果。 According to the rice cooking apparatus of the present invention, after the rice in the rice cooking is boiled, since the temperature and time of the rice are controlled to adjust the viscosity of the rice during cooking, it is possible to cook without having a complicated structure. The effect of the delicious and delicious rice.
1‧‧‧本體 1‧‧‧ Ontology
2‧‧‧容器罩 2‧‧‧ container cover
2a‧‧‧孔部 2a‧‧‧孔部
3‧‧‧加熱線圈 3‧‧‧heating coil
4‧‧‧鍋底溫度感應器 4‧‧‧Bottom temperature sensor
5‧‧‧鍋 5‧‧‧ pot
5a‧‧‧凸緣部 5a‧‧‧Flange
6‧‧‧轉軸部 6‧‧‧ shaft part
7‧‧‧時間測量裝置 7‧‧‧Time measuring device
8‧‧‧控制裝置 8‧‧‧Control device
9‧‧‧蓋墊圈 9‧‧‧Cover washer
10‧‧‧蓋體 10‧‧‧ cover
10a‧‧‧外蓋 10a‧‧‧ Cover
10b‧‧‧內蓋 10b‧‧‧ inner cover
11‧‧‧卡榫 11‧‧‧Carmen
12‧‧‧匣 12‧‧‧匣
12a‧‧‧蒸氣引進口 12a‧‧‧Vapor import
12b‧‧‧蒸氣排出口 12b‧‧‧Vapor discharge
13‧‧‧操作/顯示部 13‧‧‧Operation/Display Department
14‧‧‧內部溫度感應器 14‧‧‧Internal temperature sensor
15‧‧‧液晶顯示板 15‧‧‧LCD panel
16‧‧‧米種顯示 16‧‧‧ meters display
17‧‧‧軟硬程度顯示 17‧‧‧Soft and hard display
18‧‧‧黏性程度顯示 18‧‧‧ Viscosity display
19‧‧‧選單顯示 19‧‧‧ menu display
20‧‧‧米種選擇開關 20‧‧‧ meters selection switch
21‧‧‧軟硬程度選擇開關 21‧‧‧Soft and hard selection switch
22‧‧‧黏性程度選擇開關 22‧‧‧ Viscosity degree selection switch
23‧‧‧選單選擇開關 23‧‧‧Menu selection switch
24‧‧‧切/保溫開關 24‧‧‧cut/insulation switch
25‧‧‧煮飯開關 25‧‧‧cooking switch
26‧‧‧預約開關 26‧‧‧Reservation switch
27‧‧‧時刻開關 27‧‧‧Time switch
28‧‧‧側面加熱裝置 28‧‧‧Side heating device
29‧‧‧蓋加熱器 29‧‧‧ Cover heater
100‧‧‧煮飯器具 100‧‧‧cooking utensils
[第1圖]係煮飯器具構成的剖面模式圖;[第2圖]係煮飯器具的操作/顯示部的正面圖;[第3圖]係根據第一實施例的煮飯器具中,著眼於黏性程度「強」時的溫度之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第4圖]係根據第一實施例的煮飯器具中,著眼於黏性程度「中」時的溫度之煮飯中的鍋溫度推移指示圖,以及此時的通電率及通電量的關係;[第5圖]係根據第一實施例的煮飯器具中,著眼於黏性程度「弱」時的溫度之煮飯中的鍋溫度推移指示圖,以及此時的通電率及通電量的關係;[第6圖]係根據第一實施例,有關煮飯器具的煮飯步驟的溫度之動作顯示流程圖;[第7圖]係根據第一實施例,乾涸步驟的峰值溫度110℃時的黏性強度為基準之各溫度的相對黏性強度顯示圖;[第8圖]係根據第二實施例的煮飯器具中,著眼於黏性程度「強」時的時間之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第9圖]係根據第二實施例的煮飯器具中,著眼於黏性程度「中」時的時間之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第10圖]係根據第二實施例的煮飯器具中,著眼於黏性程 度「弱」時的時間之煮飯中的鍋溫度推移指示圖,以及此時的通電率及通電量的關係;[第11圖]係根據第二實施例,有關煮飯器具的煮飯步驟的時間之動作顯示流程圖;[第12圖]係根據第二實施例,到達乾涸步驟的峰值溫度為止的時間為10分鐘時的黏性強度為基準之各時間的相對黏性強度顯示圖;[第13圖]係根據第三實施例,乾涸步驟的煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第14圖]係根據第三實施例,煮飯器具的煮飯步驟之動作顯示流程圖;[第15圖]係根據第四實施例的煮飯器具中,著眼於黏性程度「強」時的溫度之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第16圖]係根據第四實施例的煮飯器具中,著眼於黏性程度「中」時的溫度之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第17圖]係根據第四實施例的煮飯器具中,著眼於黏性程度「弱」時的溫度之煮飯中的鍋溫度推移顯示圖,以及此時的通電率及通電量的關係;[第18圖]係根據第四實施例,煮飯器具的煮飯步驟之動作顯示流程圖;[第19圖]係根據第五實施例的煮飯器具中,著眼於黏性程度「強」時的時間之煮飯中的鍋溫度推移顯示圖; [第20圖]係根據第五實施例的煮飯器具中,著眼於黏性程度「中」時的時間之煮飯中的鍋溫度推移顯示圖;[第21圖]係根據第五實施例的煮飯器具中,著眼於黏性程度「弱」時的時間之煮飯中的鍋溫度推移顯示圖;[第22圖]係根據第五實施例,有關煮飯器具的煮飯步驟之動作顯示流程圖;[第23圖]係根據第五實施例,在90℃~100℃的溫度區內進行15分鐘的蒸透步驟時的黏性強度為基準之各時間的相對黏性強度顯示圖。 [Fig. 1] is a cross-sectional schematic view showing a configuration of a rice cooking apparatus; [Fig. 2] is a front view of an operation/display portion of a rice cooking apparatus; [Fig. 3] is a rice cooking apparatus according to the first embodiment. The relationship between the pot temperature transition in the cooking temperature at the temperature when the viscosity is "strong", and the relationship between the current rate and the energization amount at this time; [Fig. 4] is a rice cooking apparatus according to the first embodiment. The pot temperature change instruction map in the cooking temperature at the temperature at the middle of the viscosity degree, and the relationship between the electric current rate and the energization amount at this time; [Fig. 5] is a rice cooking apparatus according to the first embodiment. The focus of the pot temperature transition indication in the cooking temperature at the temperature when the viscosity is "weak", and the relationship between the electric current rate and the energization amount at this time; [Fig. 6] is related to the cooking according to the first embodiment. The operation of the temperature of the rice cooking step of the rice cooker is shown in the flowchart; [Fig. 7] is a graph showing the relative viscous strength of each temperature based on the viscous strength at the peak temperature of 110 ° C according to the first embodiment. [Fig. 8] In the rice cooking apparatus according to the second embodiment, when the degree of viscosity is "strong" The temperature transition display diagram of the cooking time in the cooking time, and the relationship between the electric current rate and the energization amount at this time; [Fig. 9] is based on the second embodiment of the rice cooking apparatus, focusing on the degree of viscosity "middle" The temperature transition display diagram of the cooking time at the time of the cooking, and the relationship between the electric current rate and the energization amount at this time; [Fig. 10] is a sticking process in the rice cooking apparatus according to the second embodiment, focusing on the viscosity The relationship between the pot temperature transition indicator in the cooking time at the time of "weakness" and the relationship between the energization rate and the energization amount at this time; [Fig. 11] is a cooking step of the rice cooking apparatus according to the second embodiment The operation of the time display flow chart; [12th] is a relative viscosity intensity display diagram at each time when the viscosity at the time of reaching the peak temperature of the drying step is 10 minutes according to the second embodiment; [Fig. 13] Fig. 13 is a diagram showing the relationship between the pot temperature transition in the cooking process of the cognac step and the current rate and the amount of energization at the time according to the third embodiment; [Fig. 14] according to the third embodiment, cooking In the rice cooking apparatus according to the fourth embodiment, the temperature change display of the pot in the cooking temperature in which the degree of viscosity is "strong" is shown in the figure. And the relationship between the current rate and the amount of energization at this time; [Fig. 16] shows the temperature change of the pot during cooking in which the temperature at the middle of the viscosity is "medium" in the rice cooking apparatus according to the fourth embodiment. Figure, and the relationship between the current rate and the amount of current; [17th In the rice cooking apparatus according to the fourth embodiment, the temperature transition display diagram of the cooking temperature in the cooking temperature when the viscosity is "weak" is observed, and the relationship between the electric current rate and the energization amount at this time; [18th] Fig. 4 is a flow chart showing the operation of the rice cooking step of the rice cooking apparatus according to the fourth embodiment; [Fig. 19] is a time when the degree of viscosity is "strong" in the rice cooking apparatus according to the fifth embodiment. The pot temperature change display in the cooking rice; [Fig. 20] Fig. 20 is a diagram showing a change in pot temperature in cooking during a time when the degree of viscosity is "medium" in the rice cooking apparatus according to the fifth embodiment; [21] is a fifth embodiment according to the fifth embodiment In the rice cooking apparatus, the temperature transition display diagram of the cooking time in the cooking time when the viscosity is "weak" is observed; [Fig. 22] The action of the rice cooking step of the rice cooking apparatus according to the fifth embodiment The flow chart is shown; [Fig. 23] is a graph showing the relative viscous strength at each time when the viscous strength is 15 minutes in the vaporization step in the temperature range of 90 ° C to 100 ° C according to the fifth embodiment. .
參照圖面說明根據本發明的煮飯器具之實施例。利用第1至7圖說明以下本申請發明的第一實施例。第一實施例係經由調整乾涸步驟的溫度,調節米飯的黏性程度。 An embodiment of a rice cooking apparatus according to the present invention will be described with reference to the drawings. The following first embodiment of the invention of the present application will be described using the first to seventh figures. The first embodiment adjusts the viscosity of the rice by adjusting the temperature of the drying step.
利用第1至7圖說明以下本發明的第一實施例。此第一實施例的特徵在於設置黏性調節步驟,在煮飯步驟的乾涸步驟中,依溫度調整,調節米飯的黏性程度。 The following first embodiment of the present invention will be described using Figs. 1 to 7. This first embodiment is characterized in that a viscosity adjustment step is provided in which the degree of viscosity of the rice is adjusted in accordance with the temperature adjustment in the drying step of the rice cooking step.
首先,根據第1圖,說明第一實施例的煮飯器具的構成。 First, the configuration of the rice cooking apparatus of the first embodiment will be described based on Fig. 1 .
煮飯器具100包括本體1,外觀形成有底筒狀;蓋體10,以外蓋10a及內蓋10b構成;容器罩2;加熱線圈3,作為加熱鍋底的加熱裝置;側面加熱裝置28,作為加熱鍋側面的加熱裝置;蓋加熱器29,作為配置於蓋的加熱裝置;鍋底溫度感應器4;轉軸部6,支持自由開閉蓋體;以及控制裝置8。又,也可以設置護套加熱器,取代加熱線圈3,作為加熱裝置。 The rice cooking apparatus 100 includes a body 1 having a bottomed cylindrical shape, a cover body 10, an outer cover 10a and an inner cover 10b, a container cover 2, a heating coil 3 as a heating means for heating the bottom of the pan, and a side heating device 28 as heating. a heating device on the side of the pot; a lid heater 29 as a heating device disposed on the lid; a pot bottom temperature sensor 4; a shaft portion 6 supporting the freely opening and closing lid; and a control device 8. Further, a sheath heater may be provided instead of the heating coil 3 as a heating means.
容器罩2,形成有底筒狀,其內部收納自由裝卸的鍋5。容器罩2的底部中央,設置***鍋底溫度感應器4的孔部2a。鍋底溫度感應器4例如由熱敏電阻構成。 The container cover 2 is formed in a bottomed cylindrical shape, and the inside of the container cover 2 is accommodated and detached. At the center of the bottom of the container cover 2, a hole portion 2a into which the bottom temperature sensor 4 is inserted is provided. The pan bottom temperature sensor 4 is composed of, for example, a thermistor.
外蓋10a,上面設置操作/顯示部13的同時,安裝自由裝卸並貫通至內蓋10b的匣12。此匣12內,設置蒸氣引進口12a,配置的閥依照煮飯中產生的蒸氣壓上下移動;以及蒸氣排出口12b,排出通過蒸氣引進口12a的閥之蒸氣至外部。 The outer cover 10a is provided with the operation/display portion 13 on the upper surface thereof, and is attached to the crucible 12 that is detachably attached to the inner cover 10b. In the crucible 12, a steam introduction port 12a is provided, the valve is arranged to move up and down in accordance with the vapor pressure generated in the rice cooking, and the vapor discharge port 12b is discharged to the outside through the vapor of the valve of the steam introduction port 12a.
內蓋10b經由卡榫11安裝至外蓋10a在本體1側的面。內蓋10b的周緣部,安裝密封材的蓋墊圈9,用以確保與鍋5的上端部外周上形成之凸緣部5a間的密閉性。又,內蓋10b中,安裝例如由熱敏電阻構成的內部溫度感應器14,檢測鍋5內的溫度。 The inner lid 10b is attached to the surface of the outer lid 10a on the body 1 side via the cassette 11. The cover gasket 9 of the seal member is attached to the peripheral edge portion of the inner lid 10b to secure the airtightness with the flange portion 5a formed on the outer periphery of the upper end portion of the pan 5. Further, an inner temperature sensor 14 composed of, for example, a thermistor is attached to the inner lid 10b to detect the temperature in the pot 5.
控制裝置8,根據鍋底溫度感應器4、時間測量裝置7、操作/顯示部13、內部溫度感應器14的輸出,控制通電至加熱線圈3、側面加熱裝置28、蓋加熱器29的高頻電流之外,全面控制煮飯器具的動作。控制裝置8可以由如實現此機能的電路裝置之硬體構成,也可以由如微電腦或中央處理器(CPU)之運算裝置以及其中執行的軟體所構成。 The control device 8 controls the high-frequency currents supplied to the heating coil 3, the side heating device 28, and the cover heater 29 in accordance with the outputs of the pan temperature sensor 4, the time measuring device 7, the operation/display portion 13, and the internal temperature sensor 14. In addition, the overall control of the cooking utensils. The control device 8 may be constituted by a hardware such as a circuit device that realizes this function, or may be constituted by an arithmetic device such as a microcomputer or a central processing unit (CPU) and a software executed therein.
其次,在第2圖詳細顯示操作/顯示部13。第2圖係根據第一實施例之煮飯器具的操作/顯示部13的正面圖。中央配置液晶顯示板15,液晶顯示板15中設置時間,米種顯示16,印刷顯示米種為「白米」「免洗米」「糙米」「胚芽糙米」;程度顯示17,印刷顯示完成硬度為「普通」「稍硬」「柔軟」;黏性程度顯示18,印刷顯示完成黏性程度為「強」「中」「弱」; 以及選單顯示19,印刷顯示選單為「白米」「粥」「燴飯」。液晶顯示板15的左側,設置米種選擇開關20,選擇米種顯示16的米種;軟硬程度選擇開關21,選擇軟硬程度顯示17的硬度;黏性程度選擇開關22,選擇黏性程度顯示18的黏性;選單選擇開關23,選擇選單顯示19的選單;以及切/保溫開關24;液晶顯示板15的右側,設置煮飯開關25、預約開關26以及時刻開關27。 Next, the operation/display unit 13 is shown in detail in Fig. 2 . Fig. 2 is a front view of the operation/display portion 13 of the rice cooking apparatus according to the first embodiment. The liquid crystal display panel 15 is disposed in the center, and the liquid crystal display panel 15 is provided with time, and the rice type display 16 is displayed. The printed display shows the rice type as "white rice", "free-washing rice", "brown rice" and "germ brown rice"; the degree display 17 shows that the hardness of the printed display is " Ordinary" "slightly hard" and "soft"; the degree of stickiness is 18, and the degree of stickiness of the printed display is "strong", "medium" and "weak"; And the menu display 19, the print display menu is "white rice", "porridge" and "rice meal". On the left side of the liquid crystal display panel 15, the rice type selection switch 20 is set, the rice type of the rice type display 16 is selected; the soft and hard degree selection switch 21 is selected, and the hardness of the softness and hardness level display 17 is selected; the viscosity degree selection switch 22 is selected to select the viscosity degree. The viscosity of the display 18; the menu selection switch 23, the menu for selecting the menu display 19; and the cut/hold switch 24; the right side of the liquid crystal display panel 15, the rice cooking switch 25, the reservation switch 26, and the time switch 27 are provided.
其次,利用第3至6圖說明根據本第一實施例之煮飯器具的煮飯動作。首先,使用者操作操作/顯示部13中的開關群,設定所希望的煮飯。現在,假設設定「糙米」、「普通」的硬度、以及任何黏性程度,並接觸煮飯開關25。於是,根據第6圖所示的流程圖,開始煮飯。 Next, the rice cooking operation of the rice cooking apparatus according to the first embodiment will be described using Figs. 3 to 6. First, the user operates the switch group in the operation/display unit 13 to set a desired rice cooking. Now, assume that the hardness of "brown rice", "normal", and any degree of viscosity are set, and contact the rice cooker switch 25. Then, according to the flowchart shown in Fig. 6, the cooking is started.
步驟S1中,根據黏性程度選擇開關22顯示的黏性程度信號,判定設定的米飯黏性程度,並進行步驟S2的預熱步驟。預熱步驟係在鍋5內的水沸騰前的階段,以既定溫度、既定時間加熱鍋5,促進米的吸水,並產生甜味成分的糖、美味成分的氨基酸等味道成分之步驟。控制裝置8依照來自鍋底溫度感應器4的溫度資訊,如第3至5圖所示,控制供給加熱裝置3所希望的電力直到鍋溫度為T0’,鍋溫度為T0’時,直到來自時間測量裝置7的時間資訊顯示時間t0’為止,開關控制對加熱裝置3的電力供給,以維持此鍋溫度。 In step S1, the viscosity degree signal displayed by the switch 22 is determined based on the viscosity degree selection switch 22, and the degree of viscosity of the set rice is determined, and the preheating step of step S2 is performed. The preheating step is a step of heating the pot 5 at a predetermined temperature and for a predetermined period of time at a predetermined temperature and a predetermined time to promote the water absorption of the rice, and to produce a taste component such as a sugar of a sweet component and an amino acid of a delicious component. The control device 8 controls the power required to supply the heating device 3 according to the temperature information from the bottom temperature sensor 4, as shown in Figures 3 to 5, until the pot temperature is T0', and the pot temperature is T0' until the time is measured. The time information display time t0' of the device 7 controls the supply of power to the heating device 3 to maintain the temperature of the pan.
來自時間測量裝置7的時間資訊顯示時間t0’時,進行步驟S3的沸騰前步驟。沸騰前步驟係預熱步驟結束後,鍋5內的水沸騰,即,直到來自鍋底溫度感應器4的溫度資訊 檢測鍋5內的水沸騰為止的步驟。比預熱步驟更加強吸水,米的澱粉開始糊化。控制裝置8,當來自時間測量裝置7的時間資訊顯示時間t0’時,依照來自鍋底溫度感應器4的溫度資訊,如第3至5圖所示,控制供給加熱裝置3所希望的電力直到鍋溫度為沸騰檢測溫度T0。又,此第一實施例中,根據來自鍋底溫度感應器4的溫度資訊,進行沸騰檢測溫度TO的判定,但也可以根據來自內部溫度感應器14的溫度資訊或來自兩者的溫度資訊,進行沸騰檢測溫度TO的判定。 When the time information from the time measuring device 7 displays the time t0', the pre-boiling step of step S3 is performed. Before the boiling step, after the preheating step is finished, the water in the pot 5 boils, that is, until the temperature information from the bottom temperature sensor 4 is reached. The step of detecting the boiling of the water in the pot 5 is performed. More water is absorbed than the preheating step, and the starch of the rice begins to gelatinize. The control device 8 controls the power required to supply the heating device 3 to the pot as shown in FIGS. 3 to 5 when the time information from the time measuring device 7 displays the time t0' in accordance with the temperature information from the bottom temperature sensor 4. The temperature is the boiling detection temperature T0. Further, in the first embodiment, the determination of the boiling detection temperature TO is performed based on the temperature information from the bottom temperature sensor 4, but it may be based on the temperature information from the internal temperature sensor 14 or the temperature information from both. The boiling detection temperature is determined by TO.
控制裝置8根據來自鍋底溫度感應器4的溫度資訊,判定沸騰檢測溫度TO時,進行步驟S4的沸騰維持步驟。沸騰維持步驟係沸騰檢測後,藉由保持鍋5內的米及水在高溫,促進米飯的澱粉糊化,煮熟米飯的步驟,在既定的時間以鍋5內的米飯不焦糊住的輸入加熱。控制裝置8,當判定來自時間測量裝置7的時間資訊為沸騰檢測溫度TO後,直到經過既定的時間為止,控制以供給所希望的電力。又,也可以根據鍋底溫度感應器4的溫度變化,判定鍋5內的水分量,即,經由推斷鍋5內沒有多餘的水分,決定沸騰維持步驟的時間。 The control device 8 performs the boiling maintaining step of step S4 when determining the boiling detection temperature TO based on the temperature information from the bottom temperature sensor 4. After the boiling maintenance step is the boiling detection, by keeping the rice and water in the pot 5 at a high temperature, the starch gelatinization of the rice is promoted, and the step of cooking the rice is performed, and the rice in the pot 5 is not smeared at a given time. heating. The control device 8 controls to supply the desired electric power until it is determined that the time information from the time measuring device 7 is the boiling detection temperature TO until a predetermined time elapses. Further, the amount of moisture in the pot 5 may be determined based on the temperature change of the pan bottom temperature sensor 4, that is, the time during which the boiling maintaining step is determined by estimating that there is no excess moisture in the pan 5.
控制裝置8判定沸騰檢測溫度TO後,經過既定的時間時,進行步驟S5的乾涸步驟。乾涸步驟係完全吸水直到水分到米的中心,直到米飯的中心為止完全糊化,有多餘的水分在鍋內的話,完全蒸發的步驟,上升鍋溫度直到比沸騰檢測溫度TO高的乾涸峰值溫度(乾涸步驟中最高的溫度)為止,促進米糊化的步驟。此乾涸步驟中,設置黏性調節步驟。黏性調節步驟,係根據黏性程度選擇開關22設定的黏性程度「強」 「中」「弱」,變更乾涸峰值溫度。依照黏性程度「弱」「中」「強」的順序,提高乾涸峰值溫度,提高米的糊化度,依序增強黏性程度。保持充分吸水的米飯在高溫,再提高溫度,藉此提高澱粉的糊化度,煮好黏性強的米飯,根據此實驗結果,乾涸步驟中設置黏性調節步驟。 When the control device 8 determines the boiling detection temperature TO and then passes the predetermined time, the drying step of step S5 is performed. The drying step is to completely absorb water until the water reaches the center of the rice until it is completely gelatinized until the center of the rice. If there is excess water in the pot, the step of completely evaporating, the temperature of the pot is raised until the peak temperature of the cognac is higher than the boiling detection temperature TO ( The step of promoting the gelatinization of rice is carried out up to the highest temperature in the drying step. In this drying step, a viscosity adjustment step is set. The viscosity adjustment step is based on the degree of viscosity selection switch 22 is set to a degree of viscosity "strong" "Medium" and "Weak" change the peak temperature of cognac. In accordance with the order of viscosity "weak", "medium" and "strong", the peak temperature of the cognac is increased, the gelatinization degree of the rice is increased, and the viscosity is sequentially increased. The rice which is sufficiently absorbed is kept at a high temperature, and then the temperature is raised, thereby increasing the degree of gelatinization of the starch, and cooking the sticky rice. According to the result of the experiment, the viscosity adjustment step is set in the drying step.
控制裝置8,進行步驟S5的乾涸步驟時,在步驟S51取入來自鍋底溫度感應器4的溫度資訊,在步驟S52判定黏性程度選擇開關22設定的黏性程度是否為「強」。設定為「強」時,進行步驟S53。第3圖顯示設定為「強」時的鍋溫度曲線與黏性調節步驟中對加熱裝置3的通電率及通電量。又,通電率係固定時間內通電時間的比率,第3圖中以突出的寬度大小表示,顯示突出的寬度大時,通電率高,而突出的寬度小時,通電率低。 When the control device 8 performs the dry step of step S5, the temperature information from the bottom temperature sensor 4 is taken in step S51, and it is determined in step S52 whether or not the viscosity level set by the viscosity level selection switch 22 is "strong". When it is set to "strong", step S53 is performed. Fig. 3 shows the pot temperature curve and the energization rate and the energization amount to the heating device 3 in the viscosity adjustment step when the setting is "strong". Further, the conduction rate is a ratio of the energization time in a fixed period of time. In the third drawing, the width of the protrusion is large, and when the width of the protrusion is large, the conduction rate is high, and the width of the protrusion is small, and the conduction rate is low.
控制裝置8,在步驟S53判定來自鍋底溫度感應器4的溫度資訊是否為乾涸峰值溫度T1,在第一實施例中為130℃,未達乾涸峰值溫度T1時,進行步驟S531,繼續對加熱裝置3供給電力,回到步驟S51,以下依序重複步驟S52、步驟S53、步驟S531,直到來自鍋底溫度感應器4的溫度資訊為乾涸峰值溫度T1為止,繼續對加熱裝置3供給電力。此時對加熱裝置3的電的供給,可以根據增大第3圖所示通電率的通電率圖案進行,又,也可以根據增大第3圖所示通電量的通電量圖案(乾涸步驟開始後到達乾涸峰值溫度T1為止的通電量w1)進行。 The control device 8 determines in step S53 whether the temperature information from the bottom temperature sensor 4 is the dry peak temperature T1. In the first embodiment, it is 130 ° C, and when the dry peak temperature T1 is not reached, step S531 is performed to continue the heating device. 3, electric power is supplied, and the process returns to step S51, and steps S52, S53, and S531 are sequentially repeated until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T1, and the electric power is continuously supplied to the heating device 3. At this time, the electric power supply to the heating device 3 can be performed according to the electric current rate pattern in which the electric current rate shown in FIG. 3 is increased, or the electric current amount pattern in which the electric current amount shown in FIG. 3 is increased (the drying step is started). The energization amount w1) up to the peak temperature T1 after the dryness is performed.
步驟S53判定來自鍋底溫度感應器4的溫度資訊 達到乾涸峰值溫度T1時,停止供給電力至加熱裝置3,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,也可以根據來自時間測量裝置7的時間資訊,達到乾涸峰值溫度T1後,經過既定的時間後進行蒸透步驟。 Step S53 determines temperature information from the bottom temperature sensor 4 When the dry peak temperature T1 is reached, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), the vapor deposition step of step S6 is performed. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be equal to or lower than the boiling detection temperature TO (100 ° C), the peak temperature T1 can be reached based on the time information from the time measuring device 7. The steaming step is carried out after a predetermined period of time.
又,黏性程度選擇開關22設定的黏性程度為「中」時,從步驟S52進行到步驟S521,在步驟S522判定來自鍋底溫度感應器4的溫度資訊是否為乾涸峰值溫度T2,在此第一實施例中為120℃,未達乾涸峰值溫度T2時,進行步驟S5221,繼續對加熱裝置3供給電力,回到步驟S51,以下依序,重複步驟S52、步驟S521、步驟S522、步驟S5221,直到來自鍋底溫度感應器4的溫度資訊為乾涸峰值溫度T2為止,繼續對加熱裝置3供給電力。此時對加熱裝置3的供給電力,與第4圖示的通電率為「強」時相較,可以根據減小的通電率圖案進行,又,相較於第3圖所示通電量為「強」時,可以根據減小的通電量圖案(乾涸步驟開始後直到達到乾涸峰值溫度T2為止的通電量w2<w1)進行。 When the viscosity level set by the viscosity level selection switch 22 is "medium", the process proceeds from step S52 to step S521, and it is determined in step S522 whether or not the temperature information from the pan bottom temperature sensor 4 is the dry peak temperature T2. In an embodiment, when the temperature is 120 ° C and the peak temperature T2 is not reached, step S5221 is performed to continue supplying power to the heating device 3, and the process returns to step S51. Steps S52, S521, S522, and S5221 are repeated in sequence. Until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T2, the heating device 3 is continuously supplied with electric power. At this time, the electric power supplied to the heating device 3 can be made according to the reduced electric current rate pattern as compared with the case where the electric current rate of the fourth drawing is "strong", and the electric current amount is "the electric power amount shown in Fig. 3". When it is strong, it can be performed according to the reduced energization amount pattern (the amount of energization w2 < w1 until the peak temperature T2 is reached after the drying step is started).
步驟S522判定來自鍋底溫度感應器4的溫度資訊達到乾涸峰值溫度T2時,停止供給電力至加熱裝置3,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,也可以根據來自時間測量裝置7的時間資訊, 達到乾涸峰值溫度T1後,經過既定的時間後進行蒸透步驟。 Step S522, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T2, the supply of power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C), and the steps are performed. The steaming step of S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), based on the time information from the time measuring device 7. After the dry peak temperature T1 is reached, the steaming step is performed after a predetermined period of time.
又,黏性程度選擇開關22設定的黏性程度為「弱」時,從步驟S521進行到步驟S5211,在步驟S5211判定來自鍋底溫度感應器4的溫度資訊是否為乾涸峰值溫度T3,在第一實施例中為110℃,未達乾涸峰值溫度T3時,進行步驟S52111,繼續對加熱裝置3供給電力,回到步驟S51,以下依序,重複步驟S52、步驟S521、步驟S5211、步驟S52111,直到來自鍋底溫度感應器4的溫度資訊為乾涸峰值溫度T3為止,繼續對加熱裝置3供給電力。此時對加熱裝置3的供給電力,與第5圖示的通電率為「中」時相較,可以根據減小的通電率圖案進行,又,相較於第4圖所示通電量為「中」時,可以根據減小的通電量圖案(乾涸步驟開始後直到達到乾涸峰值溫度T3為止的通電量w3<w2<w1)進行。 When the viscosity level set by the viscosity level selection switch 22 is "weak", the process proceeds from step S521 to step S5211, and it is determined in step S5211 whether or not the temperature information from the pan temperature sensor 4 is the dry peak temperature T3. In the embodiment, at 110 ° C, when the peak temperature T3 is not reached, step S52111 is performed, and power is supplied to the heating device 3, and the process returns to step S51, and steps S52, S521, S52111, and S52111 are repeated in sequence, until step S52, step S521, step S5211, and step S52111 are continued. The temperature information from the bottom temperature sensor 4 is the dry peak temperature T3, and the heating device 3 continues to supply electric power. In this case, the electric power supplied to the heating device 3 can be made based on the reduced electric current rate pattern as compared with the case where the electric current rate in the fifth drawing is "medium", and the electric current amount is "the electric power amount shown in Fig. 4". In the case of the middle, the energization amount pattern (the energization amount w3 < w2 < w1 until the dry peak temperature T3 is reached after the start of the drying step) can be performed.
步驟S5211判定來自鍋底溫度感應器4的溫度資訊達到乾涸峰值溫度T3時,停止供給電力至加熱裝置3,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,也可以根據來自時間測量裝置7的時間資訊,達到乾涸峰值溫度T1後,經過既定的時間後進行蒸透步驟。 Step S5211, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T3, the supply of power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C), and the steps are performed. The steaming step of S6. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be equal to or lower than the boiling detection temperature TO (100 ° C), the peak temperature T1 can be reached based on the time information from the time measuring device 7. The steaming step is carried out after a predetermined period of time.
蒸透步驟係蒸發附在米飯表面的水分,使米飯的水分均一,用以完全糊化米飯內部之步驟,米飯不焦糊住,既定時間保持鍋溫度在80℃以上之步驟。經過既定時間後,煮飯結束,停止供給電力至加熱裝置3。 The steaming step is to evaporate the moisture attached to the surface of the rice to make the moisture of the rice uniform, and to completely paste the inside of the rice, the rice is not scorched, and the pot temperature is maintained at 80 ° C or more for a predetermined period of time. After a predetermined period of time, the cooking is completed, and the supply of electric power to the heating device 3 is stopped.
第7圖係根據第一實施例實施煮飯的情況下,乾涸步驟的黏性調節步驟中的乾涸峰值溫度為橫軸,煮好的米飯的黏性程度在乾涸峰值溫度110℃(黏性程度選擇開關22設定的黏性程度為「弱」)時為1的相對比較值為縱軸之顯示圖。 7 is a case where the cooking is carried out according to the first embodiment, the peak temperature of the cognac in the viscosity adjustment step of the drying step is the horizontal axis, and the viscosity of the cooked rice is 110 ° C at the peak temperature of the cognac (viscosity) When the viscosity of the selector switch 22 is set to "weak", the relative comparison value of 1 is the display of the vertical axis.
根據第7圖很清楚地,峰值溫度為120℃(黏性程度選擇開關22設定的黏性程度為「中」)、130℃(黏性程度選擇開關22設定的黏性程度為「強」)時,分別顯示1.08、1.19,可以實現煮不同黏性的米飯。藉由如此提高乾涸步驟的峰值溫度,可以增強黏性程度。換言之,根據使用者的喜好,可以煮黏性程度不同之有彈性的美味米飯。 As is clear from Fig. 7, the peak temperature is 120 ° C (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), and 130 ° C (the viscosity degree set by the viscosity degree selection switch 22 is "strong"). At the time, 1.08 and 1.19 are respectively displayed, and rice with different viscosity can be cooked. By thus increasing the peak temperature of the drying step, the degree of viscosity can be enhanced. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.
又,此第一實施例中,顯示來自鍋底溫度感應器4的溫度資訊為中心作為鍋溫度之實施例。以來自內部溫度感應器14的溫度資訊,換言之,以米飯的溫度資訊為中心來控制,也可以達到相同的效果。又,第一實施例中在說明的方便上雖以黏性程度「強」、「中」、「弱」三階段說明,但不限於三階段。以下所示的第二至八實施例,也與上述同樣,不限於三階段。 Further, in the first embodiment, the temperature information from the bottom temperature sensor 4 is shown as an example of the pot temperature. The same effect can be achieved by controlling the temperature information from the internal temperature sensor 14, in other words, centering on the temperature information of the rice. Further, in the first embodiment, although the viscosity is described as "strong", "medium", and "weak" in the convenience of explanation, it is not limited to three stages. The second to eighth embodiments shown below are also the same as described above, and are not limited to the three stages.
其次,利用第8至12圖,說明本發明的第二實施例。 Next, a second embodiment of the present invention will be described using Figs. 8 to 12.
第一實施例設置黏性調節步驟,煮飯步驟的乾涸步驟中調節根據溫度調整的米飯黏性程度,而相對於此黏性調節步驟中改變乾涸峰值溫度以改變黏性程度,第二實施例係改變到乾涸峰值溫度為止的時間,即,依黏性程度「弱」、「中」、「強」的順序延長上述時間。其他點與第一實施例相同或相當。 The first embodiment provides a viscosity adjustment step in which the viscosity of the rice adjusted according to the temperature is adjusted in the drying step of the rice cooking step, and the viscosity of the cognac is changed to change the viscosity level in the viscosity adjustment step, the second embodiment The time until the peak temperature of the cognac is changed, that is, the time is extended in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.
以下,以相異於第一實施例的點為中心,說明煮飯器具的煮飯動作。 Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.
開始煮飯,從步驟S1到步驟S4,與實施例動作相同。 The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.
控制裝置8進行步驟S5的乾涸步驟時,在步驟S51a根據來自時間測量裝置7的時間資訊,取入乾涸經過時間t,在步驟S52a判定黏性程度選擇開關22設定的黏性程度是否為「強」。設定為「強」時,進行步驟S53a。第8圖顯示設定為「強」時的鍋溫度曲線以及黏性調節步驟中對加熱裝置3的通電率及通電量。 When the control device 8 performs the dry step of step S5, the process elapses from the time information from the time measuring device 7 in step S51a, and determines whether the viscosity level set by the viscosity level selection switch 22 is "strong" in step S52a. "." When it is set to "strong", step S53a is performed. Fig. 8 shows the pot temperature profile when set to "strong" and the energization rate and energization amount to the heating device 3 in the viscosity adjustment step.
控制裝置8在步驟S53a判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t1,在第二實施例中為20分,未達調節用時間t1時,根據第8圖所示之通電率減小的通電率圖案或通電量減小的通電量圖案(乾涸步驟開始既定時間後的通電量w1’小),繼續對加熱裝置3供給電力(S531a),回到步驟S51a。以下依序,重複步驟S52a、步驟S53a、步驟S531a、步驟S51a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t1為止,繼續對加熱裝置3供給電力。又,黏性調節用時間t1係乾涸步驟開始到乾涸峰值溫度T’(在第二實施例中為120℃)為止的時間。 The control device 8 determines in step S53a whether the time information from the time measuring device 7 is the viscosity adjustment time t1, which is 20 minutes in the second embodiment, and when the adjustment time t1 is not reached, the power supply is shown in Fig. 8. The current rate pattern having a reduced rate or the current amount pattern having a reduced amount of energization (the amount of energization w1' after a predetermined time from the start of the drying step is small) continues to supply electric power to the heating device 3 (S531a), and the flow returns to step S51a. In the following, step S52a, step S53a, step S531a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t1, and the electric power is continuously supplied to the heating device 3. Further, the viscosity adjustment time t1 is the time from the start of the drying step to the dry peak temperature T' (120 ° C in the second embodiment).
步驟S53a判定來自時間測量裝置7的時間資訊達到黏性調節用時間t1時,停止對加熱裝置3供給電力,來自鍋底溫度感應器4的溫度資訊為沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度 TO(100℃)以下,但也可以根據來自時間測量裝置7的時間資訊,黏性調節用時間t1後,經過既定的時間後進行蒸透步驟。 When it is determined in step S53a that the time information from the time measuring device 7 has reached the viscosity adjustment time t1, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), The steaming step of step S6. Moreover, at the time of the steaming step, although the temperature information from the bottom temperature sensor 4 is assumed to be at the boiling detection temperature TO (100 ° C) or less, the vaporization step may be performed after a predetermined period of time after the viscosity adjustment time t1 based on the time information from the time measuring device 7.
又,黏性程度選擇開關22設定的黏性程度為「中」時,從步驟S52a進行到步驟S521a,步驟S522a判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t2,在此第二實施例中為15分鐘,未達黏性調節用時間t2時,根據相較於第9圖示的通電率為「強」時增大的通電率圖案,或相較於通電量為「強」時增大的通電量圖案(乾涸步驟開始既定時間後的通電量w2’>w1’),繼續對加熱裝置3供給電力,回到步驟S51a。以下依序,重複步驟S52a、步驟S521a、步驟S522a、步驟S5221a、步驟S51a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t2為止,繼續對加熱裝置3供給電力(S5221a)。 When the viscosity level set by the viscosity level selection switch 22 is "medium", the process proceeds from step S52a to step S521a, and step S522a determines whether or not the time information from the time measuring device 7 is the viscosity adjustment time t2. In the second embodiment, for 15 minutes, when the viscosity adjustment time t2 is not reached, the electric current rate pattern is increased according to the energization rate of the ninth graph, or is stronger than the energization amount. In the energization amount pattern that is increased (the energization amount w2'>w1' after the start of the drying step, the electric power supply device 3 continues to supply electric power, and the flow returns to step S51a. In the following, step S52a, step S521a, step S522a, step S5221a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t2, and the electric power is continuously supplied to the heating device 3 (S5221a).
步驟S522a判定來自時間測量裝置7的時間資訊達到黏性調節用時間t2時,停止對加熱裝置3供給電力,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,也可以根據來自時間測量裝置7的時間資訊,黏性調節用時間t1後,經過既定的時間後進行蒸透步驟。 When it is determined in step S522a that the time information from the time measuring device 7 has reached the viscosity adjustment time t2, the supply of electric power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C). The steaming step of step S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), and the viscosity adjustment time t1 may be used based on the time information from the time measuring device 7. After a predetermined period of time, the steaming step is performed.
又,黏性程度選擇開關22設定的黏性程度為「弱」時,從步驟S521a進行到步驟S5211a,步驟S5211a判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t3,在此第二實施例中為10分鐘,來自時間測量裝置7的時間資訊未達 黏性調節用時間t3時,根據相較於第10圖示的通電率為「中」時增大的通電率圖案,或相較於通電量為「中」時增大的通電量圖案(乾涸步驟開始既定時間後的通電量w3’>w2’>w1’),繼續對加熱裝置3供給電力(S52111a),回到步驟S51a。以下依序,重複步驟S52a、步驟S521a、步驟S5211a、步驟S52111a、步驟S51a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t3為止,繼續對加熱裝置3供給電力。 When the viscosity level set by the viscosity level selection switch 22 is "weak", the process proceeds from step S521a to step S5211a, and step S5211a determines whether the time information from the time measuring device 7 is the viscosity adjustment time t3. In the second embodiment, 10 minutes, the time information from the time measuring device 7 is not up to In the case of the viscosity adjustment time t3, the current rate pattern which is increased when the current rate is "medium" compared to the tenth graph, or the current amount pattern which is increased when the current amount is "medium" (dry) The step starts the energization amount w3'>w2'>w1') after the predetermined time, and continues to supply electric power to the heating device 3 (S52111a), and returns to step S51a. In the following, step S52a, step S521a, step S5211a, step S52111a, and step S51a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t3, and the electric power is continuously supplied to the heating device 3.
步驟S5211a判定來自時間測量裝置7的時間資訊達到黏性調節用時間t3時,停止對加熱裝置3供給電力,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,也可以根據來自時間測量裝置7的時間資訊,黏性調節用時間t3後,經過既定的時間後進行蒸透步驟。 When it is determined in step S5211a that the time information from the time measuring device 7 has reached the viscosity adjustment time t3, the supply of electric power to the heating device 3 is stopped, and the temperature information from the bottom temperature sensor 4 is below the boiling detection temperature TO (100 ° C). The steaming step of step S6. Further, when the steaming step is performed, it is assumed that the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), and the viscosity adjustment time t3 may be used based on the time information from the time measuring device 7. After a predetermined period of time, the steaming step is performed.
第12圖係根據第二實施例實施煮飯的情況下,乾涸步驟的黏性調節步驟中的黏性調節用時間t為橫軸,煮好的米飯的黏性程度與黏性調節用時間t為10分鐘(黏性程度選擇開關22設定的黏性程度為「弱」)時為1的相對比較值為縱軸之顯示圖。 Fig. 12 is a view showing the viscosity adjustment time t in the viscosity adjustment step of the drying step as the horizontal axis, and the viscosity degree of the cooked rice and the viscosity adjustment time t in the case where the rice cooking is carried out according to the second embodiment. The relative comparison value of 1 when it is 10 minutes (the viscosity level set by the viscosity degree selection switch 22 is "weak") is a display diagram of the vertical axis.
根據第12圖很清楚地,黏性調節用時間t為15分鐘(黏性程度選擇開關22設定的黏性程度為「中」)、20分鐘(黏性程度選擇開關22設定的黏性程度為「強」)時,分別是1.12、1.21。假設乾涸峰值溫度為120℃時,藉由延長黏性調節用時間t10分鐘,提高21%左右的黏性,藉由延長黏性調節用時間t,可 以增強黏性程度。換言之,根據使用者的喜好,可以煮黏性程度不同之有彈性的美味米飯。 As is clear from Fig. 12, the viscosity adjustment time t is 15 minutes (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), 20 minutes (the viscosity degree set by the viscosity degree selection switch 22 is When "strong", they are 1.12 and 1.21 respectively. Assuming that the peak temperature of the cognac is 120 ° C, the viscosity is increased by about 21% by prolonging the viscosity adjustment time t10 minutes, and by extending the viscosity adjustment time t, To enhance the degree of viscosity. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.
又,此第二實施例中,顯示來自鍋底溫度感應器4的溫度資訊為中心作為鍋溫度之實施例。以來自內部溫度感應器14的溫度資訊,換言之,米飯的溫度資訊為中心來控制,也可以達到相同的效果。 Further, in this second embodiment, the temperature information from the bottom temperature sensor 4 is shown as an example of the pot temperature. The temperature effect information from the internal temperature sensor 14, in other words, the temperature information of the rice is controlled centrally, and the same effect can be achieved.
其次,利用第13及14圖,說明本發明的第三實施例。 Next, a third embodiment of the present invention will be described using Figs. 13 and 14.
第一實施例設置黏性調節步驟,煮飯步驟的乾涸步驟中調節根據溫度調整的米飯黏性程度,此黏性調節步驟中改變乾涸峰值溫度而改變黏性程度,第二實施例設置黏性調節步驟,煮飯步驟的乾涸步驟中調節根據時間調整的米飯黏性程度,此黏性調節步驟中,相對於改變到達乾涸峰值溫度為止的時間以改變黏性程度,第三實施例的黏性調節步驟以既定的溫度在既定的時間維持乾涸峰值溫度。 The first embodiment is provided with a viscosity adjustment step in which the degree of viscosity of the rice adjusted according to the temperature is adjusted in the drying step of the rice cooking step, wherein the viscosity adjustment step changes the peak temperature of the cognac to change the viscosity, and the viscosity of the second embodiment is set. In the step of adjusting, the degree of viscosity of the rice adjusted according to time is adjusted in the drying step of the cooking step, and the viscosity of the third embodiment is changed in relation to the time until the peak temperature of the cognac is changed to change the viscosity. The conditioning step maintains the peak temperature of the cognac at a given temperature for a given period of time.
即,控制裝置8,根據鍋底溫度感應器4、時間測量裝置7、操作/顯示部13的全部開關、以及內部溫度感應器14的輸出,控制通電至加熱裝置3的高頻電流,也就是說,來自鍋底溫度感應器4的溫度成為第13圖中顯示鍋溫度的的曲線,對加熱裝置3的通電量與通電時間進行控制的同時,全面控制煮飯器具的動作。於是,控制裝置8在黏性調節步驟中對加熱裝置3實行以既定的溫度在既定的時間維持乾涸峰值溫度之電力供給。 That is, the control device 8 controls the high-frequency current supplied to the heating device 3 based on the pan temperature sensor 4, the time measuring device 7, all the switches of the operation/display portion 13, and the output of the internal temperature sensor 14, that is, The temperature from the bottom temperature sensor 4 is a curve showing the temperature of the pan in Fig. 13, and the operation of the rice cooker is controlled in full while controlling the amount of energization of the heating device 3 and the energization time. Then, the control device 8 performs a power supply to the heating device 3 in the viscosity adjustment step to maintain the peak temperature of the cognac at a predetermined temperature for a predetermined period of time.
以下,以相異於第一實施例的點為中心,說明煮 飯器具的煮飯動作。 Hereinafter, the cooking is different from the point different from the first embodiment, and the cooking is explained. Cooking action of rice utensils.
開始煮飯,從步驟S1到步驟S4,與實施例動作相同。 The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.
控制裝置8進行步驟S5的乾涸步驟時,往鍋底溫度感應器4的溫度資訊比沸騰檢測溫度TO高的乾涸峰值溫度T4(例如此第三實施例中為110℃)對加熱裝置3進行供給電力,在步驟S51b中重置保持時間(重置為0),並進行步驟S52b。 When the control device 8 performs the drying step of step S5, the heating device 3 is supplied with electric power to the dry peak temperature T4 (for example, 110 ° C in the third embodiment) in which the temperature information of the bottom temperature sensor 4 is higher than the boiling detection temperature TO. The hold time is reset (reset to 0) in step S51b, and step S52b is performed.
控制裝置8,在步驟S52b中判定來自鍋底溫度感應器4的溫度資訊是否達到乾涸峰值溫度T4,溫度資訊未達乾涸峰值溫度T4時,進行步驟S521b,對加熱裝置3進行供給電力,回到步驟S51b。以下依序重複步驟S52b、步驟S521b、步驟S51b,直到來自鍋底溫度感應器4的溫度資訊為乾涸峰值溫度T4為止,繼續對加熱裝置3供給電力。 When the control device 8 determines in step S52b whether the temperature information from the bottom temperature sensor 4 has reached the peak temperature T4 and the temperature information has not reached the peak temperature T4, the process proceeds to step S521b, and the heating device 3 supplies power to the step. S51b. Steps S52b, S521b, and S51b are sequentially repeated until the temperature information from the bottom temperature sensor 4 is the dry peak temperature T4, and the heating device 3 is continuously supplied with electric power.
在步驟S52b中,判定來自鍋底溫度感應器4的溫度資訊達到乾涸峰值溫度T4時,在步驟S53b中,根據來自時間測量裝置7的時間資訊,開始保持時間t的測量。在步驟S55b中判定保持時間t是否達到既定時間t4,保持時間t未達黏性調節用時間(保持時間)t4時,進行步驟S53b,對加熱裝置3進行供給電力,以維持來自鍋底溫度感應器4的溫度資訊在乾涸峰值溫度T4。此電力供給為了維持來自鍋底溫度感應器4的溫度資訊在乾涸峰值溫度T4,開關控制對加熱裝置3的電力供給。 In step S52b, when it is determined that the temperature information from the bottom temperature sensor 4 reaches the dry peak temperature T4, the measurement of the holding time t is started based on the time information from the time measuring device 7 in step S53b. When it is determined in step S55b whether or not the holding time t has reached the predetermined time t4, and the holding time t has not reached the viscosity adjusting time (holding time) t4, the step S53b is performed to supply electric power to the heating device 3 to maintain the temperature sensor from the bottom of the pan. The temperature information of 4 is at the peak temperature T4 of the cognac. In order to maintain the temperature information from the bottom temperature sensor 4 at the dry peak temperature T4, the power supply is switched to control the power supply to the heating device 3.
以下重複這些步驟,直到根據來自時間測量裝置7的時間資訊之保持時間t成為黏性調節用時間t4為止,繼續對加熱裝置3供給電力,維持鍋溫度在乾涸峰值溫度T4,保持 時間t達到黏性調節用時間t4時,停止供給電力至加熱裝置3,來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下時,進行步驟S6的蒸透步驟。又,進行蒸透步驟之際,雖然假設來自鍋底溫度感應器4的溫度資訊在沸騰檢測溫度TO(100℃)以下,但也可以根據來自時間測量裝置7的時間資訊,黏性調節用時間t4後,經過既定的時間後進行蒸透步驟。 The above steps are repeated until the holding time t of the time information from the time measuring device 7 becomes the viscosity adjusting time t4, the electric power is continuously supplied to the heating device 3, and the pot temperature is maintained at the peak temperature T4. When the time t reaches the viscosity adjustment time t4, the supply of electric power to the heating device 3 is stopped, and when the temperature information from the bottom temperature sensor 4 is equal to or lower than the boiling detection temperature TO (100 ° C), the vapor deposition step of step S6 is performed. Further, when the steaming step is performed, although the temperature information from the bottom temperature sensor 4 is assumed to be below the boiling detection temperature TO (100 ° C), the viscosity adjustment time t4 may be based on the time information from the time measuring device 7. Thereafter, the vaporization step is carried out after a predetermined period of time.
此第三實施例中,加熱裝置3進行溫度調整,由於在既定時間(黏性調節用時間t4)維持鍋溫度在乾涸峰值溫度T4,米飯的糊化程度容易調整,黏性程度可以高精度調整。 In the third embodiment, the heating device 3 performs temperature adjustment. Since the pot temperature is maintained at the peak temperature T4 at a predetermined time (viscosity adjustment time t4), the degree of gelatinization of the rice is easily adjusted, and the degree of viscosity can be adjusted with high precision. .
又,因為設定乾涸峰值溫度T4為如不燒焦米飯的溫度110℃,接觸鍋的米飯不會過黃、變硬,還發生燒焦,而得到黏性高的米飯。又,連動顯示來自黏性程度選擇開關22的黏性程度「強」、「中」、「弱」之信號,根據「強」、「中」、「弱」,黏性程度越強,越提高乾涸峰值溫度T4的設定的話,可以依喜好得到具有黏性之米飯。 Further, since the peak temperature T4 of the cognac is set to 110 ° C, the temperature of the rice which is not burnt, the rice which is in contact with the pan is not yellowed, hardened, and charred, and the rice having high viscosity is obtained. In addition, the signals of "strong", "medium", and "weak" from the viscosity level selection switch 22 are displayed in conjunction with each other. According to "strong", "medium", and "weak", the stronger the viscosity, the higher the viscosity. When the dry peak temperature T4 is set, the sticky rice can be obtained according to preference.
第三實施例中,假設黏性調節用時間為1個,但如第二實施例所示,連動顯示來自黏性程度選擇開關22的黏性程度「強」、「中」、「弱」之信號,根據「強」、「中」、「弱」,黏性程度越強,越延長黏性調節用時間t4的設定的話,可以依喜好得到具有黏性之米飯。 In the third embodiment, it is assumed that the viscosity adjustment time is one, but as shown in the second embodiment, the adhesion degree from the viscosity degree selection switch 22 is "strong", "medium", or "weak". The signal is based on "strong", "medium", and "weak". The stronger the viscosity, the longer the viscosity adjustment time t4 is set, and the sticky rice can be obtained according to preference.
上述第一至第三實施例中記載的乾涸步驟中,主要使用配置於鍋底的加熱線圈3作為加熱裝置,也藉由分配輸入比率至側面加熱裝置28及蓋加熱器29,可以得到米飯不燒焦且具有所希望黏性的米飯。 In the drying step described in the first to third embodiments, the heating coil 3 disposed on the bottom of the pan is mainly used as the heating device, and the rice is not burned by assigning the input ratio to the side heating device 28 and the lid heater 29. A rice that has a coke and has the desired viscosity.
其次,利用第15至18圖,說明本發明的第四實施例。 Next, a fourth embodiment of the present invention will be described using Figs. 15 to 18.
第四實施例係乾涸步驟結束後調節蒸透步驟的溫度。即,依黏性程度「弱」、「中」、「強」的順序,提高上述溫度。 其他點與第一實施例相同或相當。 The fourth embodiment adjusts the temperature of the steaming step after the completion of the drying step. That is, the temperature is raised in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.
以下,以相異於第一實施例的點為中心,說明煮飯器具的煮飯動作。 Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.
開始煮飯,從步驟S1到步驟S4,與實施例動作相同。 The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.
控制裝置8在步驟S5的乾涸步驟結束,進行步驟6的蒸透步驟時,在步驟S61取入來自鍋底溫度感應器4的溫度資訊,在步驟S62判定黏性程度選擇開關22設定的黏性程度是否為「強」。 When the control unit 8 ends the drying step of step S5 and performs the steaming step of step 6, the temperature information from the bottom temperature sensor 4 is taken in step S61, and the viscosity level set by the viscosity level selection switch 22 is determined in step S62. Whether it is "strong".
設定為強時,進行步驟S63。第15圖係顯示設定為「強」時的鍋溫度曲線T5以及對加熱裝置3的通電率及通電量。於是,在上述鍋溫度曲線T5下進行既定時間蒸透步驟時,停止電力供給,煮飯結束。 When it is set to be strong, step S63 is performed. Fig. 15 shows the pot temperature curve T5 when set to "strong" and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T5, the power supply is stopped, and the cooking is completed.
又,黏性程度選擇開關22設定的黏性程度不是「強」時,從步驟S62進行至步驟S621。於是,步驟S621設定的黏性程度為「中」時,進行步驟S622。第16圖係顯示設定為「中」時的鍋溫度曲線T6以及對加熱裝置3的通電率及通電量。於是,在上述鍋溫度曲線T6下進行既定時間蒸透步驟時,停止電力供給,煮飯結束。 When the viscosity level set by the viscosity level selection switch 22 is not "strong", the process proceeds from step S62 to step S621. Then, when the viscosity level set in step S621 is "medium", step S622 is performed. Fig. 16 shows the pot temperature curve T6 when the setting is "medium" and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T6, the power supply is stopped, and the cooking is completed.
又,黏性程度選擇開關22設定的黏性程度不是「中」時,從步驟S621進行至步驟S6211。第17圖係顯示設 定為「弱」時的鍋溫度曲線T7以及對加熱裝置3的通電率及通電量。於是,在上述鍋溫度曲線T7下進行既定時間蒸透步驟時,停止電力供給,煮飯結束。 When the viscosity level set by the viscosity level selection switch 22 is not "medium", the process proceeds from step S621 to step S6211. Figure 17 shows the display The pot temperature curve T7 when "weak" is determined, and the energization rate and energization amount to the heating device 3. Then, when the predetermined time steaming step is performed under the above-described pot temperature profile T7, the power supply is stopped, and the cooking is completed.
用以維持上述溫度的通電率在「強」時最大,在「弱」時最小。又,用以維持上述溫度的通電量圖案有(w4>w5>w6)的關係。 The conduction rate for maintaining the above temperature is the largest when it is "strong" and the smallest when it is "weak". Moreover, the energization amount pattern for maintaining the above temperature has a relationship of (w4>w5>w6).
根據本第四實施例,以下敘述實施煮飯時的實施結果。 According to the fourth embodiment, the results of the implementation at the time of cooking are described below.
蒸透步驟的時間固定時,上述溫度曲線比起停留在80℃到90℃的區域內,停留在90℃到100℃的區域內的一方得到黏性程度變強的結果。具體而言,前者及後者中,蒸透步驟進行10分鐘時,後者得到10%程度的黏性程度強的結果。換言之,根據使用者的喜好,可以煮黏性程度不同之有彈性的美味米飯。 When the time of the vaporization step is fixed, the above temperature profile results in a stronger viscosity than the one staying in the region of 80 ° C to 90 ° C and staying in the region of 90 ° C to 100 ° C. Specifically, in the former and the latter, when the steaming step was carried out for 10 minutes, the latter gave a strong degree of viscosity of 10%. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.
又,緊接著上述乾涸步驟之後的步驟,本步驟因為已經保持米飯在高溫,幾乎不需要用以保持上述在90℃到100℃的通電量,節能下可以煮具有所希望的黏性之米飯。 Further, immediately following the step after the above-mentioned drying step, this step is almost unnecessary for maintaining the above-described energization amount at 90 ° C to 100 ° C because the rice has been kept at a high temperature, and the rice having the desired viscosity can be boiled under the energy saving.
其次,利用第19至23圖,說明本發明的第五實施例。 Next, a fifth embodiment of the present invention will be described using Figs. 19 to 23.
第五實施例係在乾涸步驟結束後,調節蒸透步驟的時間。即,依黏性程度「弱」、「中」、「強」的順序,延長上述時間。其他點與第一實施例相同或相當。 The fifth embodiment adjusts the time of the steaming step after the end of the drying step. That is, the above time is extended in the order of "weakness", "medium", and "strong". Other points are the same as or equivalent to those of the first embodiment.
以下,以相異於第一實施例的點為中心,說明煮飯器具的煮飯動作。 Hereinafter, the rice cooking operation of the rice cooking apparatus will be described centering on the point different from the first embodiment.
開始煮飯,從步驟S1到步驟S4,與實施例動作相同。 The cooking is started, and the operation from the step S1 to the step S4 is the same as that of the embodiment.
控制裝置8在步驟S5的乾涸步驟結束,進行步驟S6的蒸透步驟時,在步驟S61a根據來自時間測量裝置7的時間資訊,取入蒸透步驟的經過時間t,在步驟S62a判定黏性程度選擇開關22設定的黏性程度是否為「強」。設定為強時,進行步驟S63a。第19圖係顯示設定為「強」時的鍋溫度曲線。 When the drying step of step S5 is completed and the steaming step of step S6 is completed, the control device 8 takes in the elapsed time t of the vapor deposition step based on the time information from the time measuring device 7 in step S61a, and determines the degree of stickiness in step S62a. It is determined whether the degree of viscosity set by the switch 22 is "strong". When it is set to be strong, step S63a is performed. Figure 19 shows the pot temperature curve when set to "strong".
控制裝置8在步驟S62a中判定為「強」時,在步驟S63a中判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t5,此第五實施例中為25分鐘,未達黏性調節用時間t5時,回到S61a。以下依序,重複步驟S62a、步驟S63a、步驟S61a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t5為止,繼續對加熱裝置3供給電力。於是,經過既定時間(第五實施例中為25分鐘)時,蒸透步驟結束,煮飯結束。 When the control device 8 determines "strong" in step S62a, it is determined in step S63a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t5, which is 25 minutes in the fifth embodiment, and is not sticky. When the adjustment time t5 is reached, it returns to S61a. In the following, step S62a, step S63a, and step S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t5, and the electric power is continuously supplied to the heating device 3. Then, when the predetermined time (25 minutes in the fifth embodiment) elapses, the steaming step ends and the cooking is finished.
又,黏性程度選擇開關22設定的黏性程度不是「強」時,從步驟S62a進行到步驟S621a。於是,步驟S621a設定的黏性程度為「中」時,進行步驟S622a。第20圖顯示設定為「中」時的鍋溫度曲線。於是,在上述溫度曲線下以既定時間t6進行蒸透步驟時,停止電力供給,煮飯結束。 When the viscosity level set by the viscosity level selection switch 22 is not "strong", the process proceeds from step S62a to step S621a. Then, when the degree of viscosity set in step S621a is "medium", step S622a is performed. Figure 20 shows the pot temperature curve when set to "Medium". Then, when the vapor deposition step is performed at the predetermined time t6 under the above temperature profile, the power supply is stopped and the cooking is completed.
控制裝置8在步驟S621a中判定為「中」時,在步驟S622a中判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t6,此第五實施例中為20分鐘,未達黏性調節用時間t6時,回到S61a。以下依序,重複步驟S62a、步驟S621a、步驟S622a、步驟S61a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t6為止,繼續對加熱裝置3供給電力。於是,經過既定時間(第五實施例中為20分鐘)時,蒸透步驟結 束,煮飯結束。 When the control device 8 determines "YES" in step S621a, it is determined in step S622a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t6, which is 20 minutes in the fifth embodiment, and the viscosity is not reached. When the adjustment time t6 is reached, it returns to S61a. In the following, step S62a, step S621a, step S622a, and step S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t6, and the electric power is continuously supplied to the heating device 3. Then, after a predetermined time (20 minutes in the fifth embodiment), the steaming step is knotted Bunch, cooking is over.
又,黏性程度選擇開關22設定的黏性程度不是「強」及「中」時,從步驟S62a進行到步驟S621a,再進行到步驟S6211a。第21圖顯示設定為「弱」時的鍋溫度曲線。於是,在上述溫度曲線下以既定時間t7進行蒸透步驟時,停止電力供給,煮飯結束。 When the viscosity level set by the viscosity level selection switch 22 is not "strong" or "medium", the process proceeds from step S62a to step S621a, and the process proceeds to step S6211a. Figure 21 shows the pot temperature curve when it is set to "weak". Then, when the steaming step is performed at the predetermined time t7 under the above temperature profile, the power supply is stopped, and the cooking is completed.
控制裝置8在步驟S621a中判定不是「中」時,在步驟S621a中判定來自時間測量裝置7的時間資訊是否為黏性調節用時間t7,此第五實施例中為15分鐘,未達黏性調節用時間t7時,回到S61a。以下依序,重複步驟S62a、步驟S621a、步驟S6211a、步驟S61a,直到來自時間測量裝置7的時間資訊成為黏性調節用時間t7為止,繼續對加熱裝置3供給電力。於是,經過既定時間(第五實施例中為15分鐘)時,蒸透步驟結束,煮飯結束。 When the control device 8 determines in step S621a that it is not "medium", it is determined in step S621a whether or not the time information from the time measuring device 7 is the viscosity adjustment time t7, which is 15 minutes in the fifth embodiment, and the viscosity is not reached. When the adjustment time t7 is reached, the process returns to S61a. In the following, steps S62a, S621a, S6211a, and S61a are repeated until the time information from the time measuring device 7 becomes the viscosity adjustment time t7, and the electric power is continuously supplied to the heating device 3. Then, when the predetermined time (15 minutes in the fifth embodiment) elapses, the steaming step ends and the cooking is finished.
第23圖係根據此第五實施例實施煮飯時,蒸透步驟的時間為橫軸,以煮好的米飯黏性程度在蒸透步驟時間為15分鐘(黏性程度選擇開關22設定的黏性程度為「弱」)時為1,縱軸顯示相對比較值之圖。根據第23圖,很清楚地,蒸透步驟的時間為20分鐘(黏性程度選擇開關22設定的黏性程度為「中」)、25分鐘(黏性程度選擇開關22設定的黏性程度為「強」)時,分別顯示1.12、1.26,,可以實現煮不同黏性的米飯。藉由如此延長蒸透步驟的時間,可以增強黏性程度。換言之,根據使用者的喜好,可以煮黏性程度不同之有彈性的美味米飯。 Fig. 23 is a view showing the time of the steaming step as the horizontal axis when the rice is cooked according to the fifth embodiment, and the viscosity of the cooked rice in the steaming step is 15 minutes (the stickiness set by the viscosity degree selection switch 22) When the degree of sex is "weak", it is 1, and the vertical axis shows a graph of relative comparison values. According to Fig. 23, it is clear that the time of the vaporization step is 20 minutes (the viscosity degree set by the viscosity degree selection switch 22 is "medium"), and 25 minutes (the viscosity degree set by the viscosity degree selection switch 22 is When "strong"), 1.12 and 1.26 are respectively displayed, and rice with different viscosity can be cooked. By thus extending the time of the vaporization step, the degree of viscosity can be enhanced. In other words, according to the user's preference, it is possible to cook a delicious and delicious rice with a different degree of viscosity.
其次,說明本發明的第六實施例。 Next, a sixth embodiment of the present invention will be described.
第六實施例係以調整沸騰檢測後的步驟之溫度和時間,調節米飯的黏性程度。 The sixth embodiment adjusts the viscosity of the rice by adjusting the temperature and time of the step after the boiling detection.
對黏性程度影響大的係米飯內充分吸水的上述乾涸步驟以及蒸透步驟,但沸騰維持步驟中也因為米飯內吸水的狀態下保持高溫,影響黏性程度。因此,藉由調整沸騰維持步驟的溫度及時間或其中一方,可以調整黏性程度。具體而言,為了加強黏性程度,必須進行控制沸騰維持步驟的時間延長。又,藉由組合上述第一至六實施例,可以擴大煮黏性程度不同的幅度。即,經由控制沸騰檢測後的步驟之溫度或時間,可以調整黏性程度。 The above-mentioned drying step and the steaming step of sufficiently absorbing water in the rice having a large influence on the degree of viscosity, but also maintaining the high temperature in the state of water absorption in the boiling maintenance step, affecting the degree of viscosity. Therefore, the degree of viscosity can be adjusted by adjusting the temperature and time of one of the boiling maintaining steps or one of them. Specifically, in order to enhance the degree of viscosity, it is necessary to extend the time for controlling the boiling maintenance step. Further, by combining the above first to sixth embodiments, it is possible to increase the extent of the degree of boiling viscosity. That is, the degree of viscosity can be adjusted by controlling the temperature or time of the step after the boiling detection.
其次,說明本申請發明的第七實施例。第七實施例係第一至六實施例的溫度控制也適合壓力式煮飯器具。 Next, a seventh embodiment of the invention of the present application will be described. The temperature control of the seventh embodiment to the first to sixth embodiments is also suitable for a pressure type rice cooking apparatus.
由於上述第一至六實施例只控制溫度及時間,非壓力式的煮飯器具中作為調整黏性裝置非常有用,當然也可以適用於具有壓力式等的附加機能之煮飯器具。例如,為了得到具有某既定強度黏性之米飯,沸騰後的步驟中1.2大氣壓是必需的,經由併用控制上述溫度及時間的裝置,以低於上述1.2大氣壓的壓力值,可以得到與施加上述1.2大氣壓的控制相同程度之黏性。 Since the first to sixth embodiments only control the temperature and time, the non-pressure type rice cooking apparatus is very useful as a viscosity adjusting device, and of course, it can also be applied to a rice cooking apparatus having an additional function such as a pressure type. For example, in order to obtain rice having a certain strength and viscosity, 1.2 atmospheres in the step after boiling is necessary, and by using a device for controlling the above temperature and time in combination, a pressure lower than the above 1.2 atmosphere may be obtained and applied. Atmospheric pressure controls the same degree of viscosity.
其次,說明本申請發明的第八實施例。第八實施例係第一至七實施例的黏性控制包含硬度控制。 Next, an eighth embodiment of the invention of the present application will be described. The eighth embodiment is the viscosity control of the first to seventh embodiments including hardness control.
一般,米飯係浸泡的水溫越高且浸泡的時間越長,吸水量越多,上述溫度越低且上述時間越短,吸水量越少。又,吸水量多的米飯煮得軟,吸水量少的米飯煮得硬。因此,藉由調整米飯吸水的預熱步驟或沸騰前步驟的溫度或時間,可以調整煮好後的米飯硬度。 Generally, the higher the water temperature of the rice soaking and the longer the soaking time, the more the water absorption amount, the lower the above temperature and the shorter the above time, the less the water absorption amount. In addition, the rice with a large amount of water is boiled soft, and the rice with a small amount of water is hard to cook. Therefore, the hardness of the cooked rice can be adjusted by adjusting the temperature or time of the preheating step of the rice water absorption or the pre-boiling step.
在第一至七實施例所示的乾涸步驟,藉由組合蒸透步驟中的調整黏性控制及調整硬度控制,比控制黏性或硬度其中一方,更可以煮出依需要者喜好的米飯。 In the drying step shown in the first to seventh embodiments, by adjusting the viscosity control and adjusting the hardness control in the steaming step, it is possible to cook the rice which is preferred by the user, by controlling one of the viscosity or the hardness.
煮好的米飯中為了得到所希望的黏性及硬度,以黏性程度選擇開關22選擇黏性程度,以軟硬程度選擇開關21選擇軟硬程度。 In order to obtain the desired viscosity and hardness in the cooked rice, the viscosity degree is selected by the viscosity selection switch 22, and the degree of softness and hardness is selected by the softness and hardness selection switch 21.
具體而言,(1)為了煮出稍硬而脆的米飯,預熱步驟中縮短時間t0’並降低鍋溫度T0’,增大沸騰前步驟的電力以縮短沸騰前步驟的時間,以及降低乾涸步驟或蒸透步驟的溫度並縮短時間之控制是必需的。又,(2)為了煮出稍硬而有彈性的米飯,預熱步驟中縮短時間t0’並降低鍋溫度T0’,增大沸騰前步驟的電力以縮短沸騰前步驟的時間,以及提高乾涸步驟或蒸透步驟的溫度並延長時間之控制是必需的。(3)為了煮出軟而脆的米飯,預熱步驟中延長時間t0’並提高鍋溫度T0’,減小沸騰前步驟的電力以延長沸騰前步驟的時間,以及降低乾涸步驟或蒸透步驟的溫度並縮短時間之控制是必需的。(4)為了煮出軟而有彈性的米飯,預熱步驟中延長時間t0’並提高鍋溫度T0’,減小沸騰前步驟的電力以延長沸騰前步驟的時間,以及提高乾涸步驟或蒸透步驟的溫度並延長時間之控制是必需的。這些控制 以高精度進行,可以提供具有符合幅度廣的需要者的喜好之食感的米飯。 Specifically, (1) in order to cook a slightly hard and brittle rice, shorten the time t0' in the preheating step and lower the pot temperature T0', increase the power of the pre-boiling step to shorten the time before the boiling step, and reduce the drying time. Control of the temperature of the step or steaming step and shortening the time is necessary. Further, (2) in order to cook a slightly hard and elastic rice, shorten the time t0' in the preheating step and lower the pot temperature T0', increase the power of the pre-boiling step to shorten the time before the boiling step, and increase the drying step. Control of the temperature of the steaming step and the extension of the time is necessary. (3) In order to cook soft and crisp rice, the time t0' is extended in the preheating step and the pot temperature T0' is increased, the power of the pre-boiling step is reduced to prolong the time before the boiling step, and the drying step or the steaming step is lowered. The control of the temperature and shortening the time is required. (4) In order to cook soft and flexible rice, the time in the preheating step is extended by time t0' and the pot temperature T0' is increased, the power of the pre-boiling step is reduced to prolong the time before the boiling step, and the drying step or steaming is improved. The control of the temperature of the step and the extension of the time is necessary. These controls With high precision, it is possible to provide rice having a taste that meets the needs of a wide range of people.
一般認為陳米煮出硬且沒黏性的米飯。不過,藉由進行上述(4)的控制,可以煮出與煮普通的米時相同的食感。又,一般認為新米煮出軟而有黏性的米飯。不過,藉由執行上述(1)的控制,可以煮出與煮普通的米時相同的食感。於是,藉由可以調節黏性與硬度雙方,無論米的品質、狀態,可以得到需要者的喜好之食感。壽司、咖哩飯適合稍硬且脆的米飯,便當適合軟而有彈性的米飯。藉由調節硬度與黏性雙方,可以提供料理或滿足目的之米飯。 It is generally believed that the rice is cooked with hard and non-sticky rice. However, by performing the control of the above (4), it is possible to cook the same food texture as when cooking ordinary rice. Also, it is generally believed that fresh rice cooks soft and sticky rice. However, by performing the control of the above (1), it is possible to cook the same texture as when cooking ordinary rice. Therefore, by adjusting both the viscosity and the hardness, regardless of the quality and state of the rice, the taste of the person who desires can be obtained. Sushi and curry rice are suitable for slightly hard and crisp rice, which is suitable for soft and flexible rice. By adjusting both hardness and viscosity, you can provide dishes or rice for your purpose.
有關本發明的煮飯器具,對於可以以簡易的構造煮出具有所希望的黏性的米飯,是有幫助的。 The rice cooking apparatus according to the present invention is useful for cooking rice having a desired viscosity in a simple structure.
1‧‧‧本體 1‧‧‧ Ontology
2‧‧‧容器罩 2‧‧‧ container cover
2a‧‧‧孔部 2a‧‧‧孔部
3‧‧‧加熱線圈 3‧‧‧heating coil
4‧‧‧鍋底溫度感應器 4‧‧‧Bottom temperature sensor
5‧‧‧鍋 5‧‧‧ pot
5a‧‧‧凸緣部 5a‧‧‧Flange
6‧‧‧轉軸部 6‧‧‧ shaft part
7‧‧‧時間測量裝置 7‧‧‧Time measuring device
8‧‧‧控制裝置 8‧‧‧Control device
9‧‧‧蓋墊圈 9‧‧‧Cover washer
10‧‧‧蓋體 10‧‧‧ cover
10a‧‧‧外蓋 10a‧‧‧ Cover
10b‧‧‧內蓋 10b‧‧‧ inner cover
11‧‧‧卡榫 11‧‧‧Carmen
12‧‧‧匣 12‧‧‧匣
12a‧‧‧蒸氣引進口 12a‧‧‧Vapor import
12b‧‧‧蒸氣排出口 12b‧‧‧Vapor discharge
13‧‧‧操作/顯示部 13‧‧‧Operation/Display Department
14‧‧‧內部溫度感應器 14‧‧‧Internal temperature sensor
28‧‧‧側面加熱裝置 28‧‧‧Side heating device
29‧‧‧蓋加熱器 29‧‧‧ Cover heater
100‧‧‧煮飯器具 100‧‧‧cooking utensils
Claims (4)
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JP2011168986A JP5174218B2 (en) | 2011-08-02 | 2011-08-02 | rice cooker |
PCT/JP2012/004687 WO2013018311A1 (en) | 2011-08-02 | 2012-07-24 | Rice cooker |
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TWI607729B true TWI607729B (en) | 2017-12-11 |
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TW104116930A TWI617268B (en) | 2011-08-02 | 2012-07-26 | Cooking utensils |
TW101126902A TWI489963B (en) | 2011-08-02 | 2012-07-26 | Cooking appliances |
TW104116931A TWI607729B (en) | 2011-08-02 | 2012-07-26 | Cooking utensils |
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HK (1) | HK1192426A1 (en) |
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TW201534258A (en) | 2015-09-16 |
TW201534257A (en) | 2015-09-16 |
TW201315423A (en) | 2013-04-16 |
WO2013018311A1 (en) | 2013-02-07 |
HK1192426A1 (en) | 2014-08-22 |
CN103648337A (en) | 2014-03-19 |
TWI489963B (en) | 2015-07-01 |
CN103648337B (en) | 2016-06-29 |
TWI617268B (en) | 2018-03-11 |
JP5174218B2 (en) | 2013-04-03 |
JP2013031543A (en) | 2013-02-14 |
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