JP2003144320A - Rice cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide tasty cooked rice by improving the steaming process of a rice cooker. SOLUTION: In the rice cooker provided with a cooker body 1, an inner pot 2 freely attachably and detachably housed in the cooker body 1, a heating part 4 arranged under the inner pot housing part of the cooker body 1 and a lid body 3 formed to be freely opened/closed for covering an opening on the upper face of the inner pot 2, this rice cooker has a first heating part 4 for heating the bottom face of the inner pot 2 and the lower part of the side face of the inner pot 2, a second heating part 6 for heating the upper part of the side face of the inner pot 2 and a control part 10 for individually controlling these heating parts 4 and 6, and the inner pot 2 is heated by individually operating the respective heating parts 4 and 6 correspondingly to the volume of rice to be cooked. Further, in such a rice cooker, when the volume of rice to be cooked is a little, in the steaming process, a heating time by the second heating part 6 for heating the upper part of the side face of the inner pot 2 is made long, and when the volume of rice to be cooked is much, simultaneous heating is carried out by the first heating part 4 and the second heating part 6.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electromagnetic induction heating type or heater type rice cooker for general household use.

[0002]

2. Description of the Related Art A conventional electromagnetic induction heating type rice cooker of this type has a structure in which an induction heating coil is provided at the bottom of a main body to heat the bottom of an inner pot. (For example, Japanese Patent Publication No. 4-40004
According to this conventional example, the induction heating coil at the bottom is divided into the bottom and the lower side of the inner pot, but they are connected in series and the energization is controlled simultaneously. By dividing the induction heating coil, it is effective for uniform heating of the inner pot, but simultaneous energization by series connection, it is not possible to heat only the bottom part or the induction heating coil at the bottom of the side alone. Met.

[0003]

SUMMARY OF THE INVENTION The above-mentioned conventional example is intended to provide an induction heating coil in a divided manner so that the heating of the inner pot is made uniform and the bottom to the top is evenly heated to cook rice. However, in order to maintain a high temperature during steaming, a small amount of heat was uniformly applied to drive out excess water, and the rice was steamed sufficiently to make it delicious.

Further, generally, there is a problem that steam is condensed and drops on rice unless the upper part of the side surface of the inner pot is kept at a high temperature. This phenomenon was more likely to occur as the rice cooking capacity decreased.

However, according to this conventional example, since there is no induction heating coil (heating part) on the upper side surface of the inner pot, it is less likely to be heated than the bottom portion of the inner pot. Therefore, when the rice cooking capacity is large, the rice is steamed uniformly. When the rice cooking capacity is small, the upper part of the side surface of the inner pot does not become as hot as the bottom part, so steam may condense and drop on the rice.

Further, in order to improve this point, there is a heating unit provided also on the upper side surface of the inner pot, but in this case as well, since the connection is made in series and the energization is controlled at the same time, the side surface is elevated. There is a limit to the total power of making electricity,
It was also difficult due to the power supply situation in ordinary households. Also, regardless of the capacity of cooking rice, the upper part of the side surface is energized at the same time, wasting power.

[0007]

In order to solve the above-mentioned problems, the present invention provides a main body, an inner pot removably accommodated in the main body, and a heating section disposed below the inner pot storage section of the main unit. And a rice cooker having a lid body that covers the upper opening of the inner pot and is openable and closable, a first heating unit that heats the bottom of the inner pot, or the bottom of the inner pot and the lower side of the inner pot. And a second heating unit that heats the upper side surface of the inner pot and a control unit that individually controls these heating units. Each heating unit is individually operated according to the rice cooking capacity to heat the inner pot, Further, when the rice cooking capacity is small during the steaming process, the rice cooker has a longer heating time by the second heating unit that heats the upper side surface of the inner pot.

Further, the bottom portion of the inner pot, or the bottom portion of the inner pot and the lower portion of the side surface of the inner pot, the first heating unit, the second heating unit for heating the upper portion of the inner pot side surface, these heating units And a control unit for controlling individually, each heating unit is operated individually according to the rice cooking capacity to heat the inner pot, and when the rice cooking capacity is large during the steaming process, the first heating unit and the second heating unit. Simultaneous heating by.

According to the present invention having such a structure, when the rice cooking capacity is large in the steaming step, the first heating section and the second heating section can be simultaneously energized to evenly steam the rice. If the amount is low, the upper side of the inner pot can be set to high electric power by the second heating unit, so steam does not condense by keeping the upper side of the inner pot at a high temperature. It prevents things from running out of water.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below in detail with reference to the drawings, using an induction heating type rice cooker as an example.
FIG. 1 is a sectional view of a rice cooker showing an embodiment of the present invention.
FIG. 2 is a diagram showing the state of energization and temperature characteristics.

In the figure, reference numeral 1 denotes a main body, an inner pot 2 is detachably inserted into the main body 1, and an upper opening portion thereof is covered with a lid body 3 which can be opened and closed. The main body 1 is provided with induction heating coils at respective positions facing the bottom of the inner pot 2 and the lower side of the side, and these are combined to form a first heating unit (hereinafter referred to as a first induction heating coil) 4. Reference numeral 6 denotes a second heating section (hereinafter referred to as a second induction heating coil) provided at a position facing the upper side surface of the inner pot.

Reference numeral 5 is a ferrite piece attached to the lower surface of the first induction heating coil 4. Reference numeral 7 denotes a shield ring provided on a side surface portion of the second induction heating coil 6 to prevent electromagnetic waves from leaking to the outside when the second induction heating coil 6 operates. 8 is a shield plate for the first induction heating coil 4
The electromagnetic wave is prevented from leaking to the outside when is operated.

Reference numeral 9 denotes an inverter board, which is connected to the first induction heating coil 4 and the second induction heating coil 6 so that control elements 9a and 9b for controlling energization and stoppage are paired with the induction heating coils 4 and 6. It is composed of a substrate provided in. Reference numeral 10 denotes a control unit, which is connected to the inverter board 9 and individually input with the current values of the induction heating coils 4 and 6 and the bottom surface temperature sensor 1.
1. A control board that controls the operation and stop of the induction heating coils 4 and 6 of the inverter board 9 based on the temperature information of the side surface temperature sensor 12.

Next, the operation of this embodiment having the above configuration will be described.

First, when cooking rice, the washed rice and an appropriate amount of water are put in the inner pot 2 and inserted into the main body 1 to close the lid 3.
Then, the rice cooking switch (not shown) of the operation unit is operated to start the rice cooking.

FIG. 2 is a diagram showing an energization state and a temperature rise characteristic at the time of cooking rice, (a) shows a case where the cooking capacity is large, (b) shows
Is when the rice cooking capacity is small.

In the preheating step, the control unit 10 determines whether the rice cooking capacity is large or small, depending on the temperature rises of the bottom surface temperature sensor 11 and the side surface temperature sensor 12 during preheating. When the rice cooking capacity is small, water does not exist in the upper part of the inner pot 2, so that the temperature of the upper part of the side face of the inner pot 2 rises and the temperature of the side face temperature sensor 12 also rises in the initial stage of preheating. In addition, when the rice cooking capacity is large, heat is taken by the water present on the upper portion of the side surface of the inner pot 2, so that the temperature of the upper portion of the side surface of the inner pot 2 does not rise immediately and the temperature of the side surface temperature sensor 12 does not rise so much.
Similarly, since the temperature of the bottom surface temperature sensor 11 rises faster as the rice cooking capacity is smaller, the control unit 10 determines the rice cooking capacity based on this characteristic difference.

When the preheating (corresponding to the "following choro choro" of the old tradition) ends in a certain time, the process corresponding to the "medium papper" is performed as the next step.
In this step, the rice is allowed to further absorb water by exceeding the gelatinization temperature of 60 ° C. in the step of heating the temperature to 60 ° C. or more until boiling.

As time passes, the water inside the inner pot disappears and the temperature of the bottom of the inner pot begins to rise sharply. The bottom surface temperature sensor 11 catches this temperature rise and stops the heating of the first induction heating coil 4 and the second induction heating coil 6, and the rice cooking is completed. After this, the process shifts to the steaming process.

In order to maintain a high temperature during steaming, the first induction heating coil 4 and the second induction heating coil 6 are individually operated according to the rice cooking capacity, and intermittent micro heating is performed to remove excess water. As well as being driven out, the rice is steamed enough to make it delicious.

When the capacity is large, the first induction heating coil 4
Since the time of simultaneous heating with the second induction heating coil 6 is lengthened, uniform steaming can be achieved. When the capacity is small, the upper part of the inner side surface easily condenses. Therefore, in order to raise the temperature of the upper part of the side surface of the inner pot 2, the second induction heating coil 6 lengthens the heating time at high power to prevent dew condensation. It prevents you from getting soaked.

[0022]

As described above, according to the present invention, the rice is made uniform by simultaneously energizing the first induction heating coil and the second induction heating coil when the rice cooking capacity is large in the steaming process. It can be steamed, and if the cooking capacity is small in the steaming process, the second induction heating coil can be
By energizing for longer than the induction heating coil, the upper part of the side surface of the inner pot is kept at a high temperature, so there is no dew condensation on the upper part of the side face of the inner pot so that dew does not drip on the rice and the rice is not soaked. , Which can provide delicious rice.

Further, since the heating units can be individually controlled, the heating unit at the upper portion of the side surface is not energized when the rice cooking capacity is small, so that unnecessary electricity is not consumed.

[Brief description of drawings]

FIG. 1 is a side sectional view of a rice cooker showing an embodiment of the present invention.

FIG. 2 is a temperature characteristic diagram of the energization state during rice cooking, where (a) shows the case where the rice cooking capacity is large and (b) shows the case where the rice cooking capacity is small.

[Explanation of symbols]

1: Main body, 2: Inner pot, 3: Lid, 4: First heating part (first
Induction heating coil), 6: Second heating unit (second induction heating coil), 9: Inverter substrate, 10: Control unit (control substrate).

Claims (2)

[Claims] 1. A main body (1), an inner pot (2) detachably accommodated in the main body (1), and a heating section (4) arranged below the inner pot accommodating portion of the main body (1). And a rice cooker having a lid (3) that covers the top opening of the inner pot (2) and is openable and closable, the bottom of the inner pot (2) or the inner pot (2)
Heating part (4) for heating the bottom part of the inner pot (2) and the lower side part of the inner pot (2), second heating part (6) for heating the upper part of the side face of the inner pot (2), and these heating parts (4) , (6) are individually controlled, and the heating units (4) and (6) are individually operated according to the rice cooking capacity to heat the inner pot (2) and further steam it. A rice cooker characterized in that when the rice cooking capacity is small during the process, the time by the second heating part (6) for heating the upper side surface of the inner pot (2) is increased. 2. A body (1), an inner pot (2) removably housed in the body (1), and a heating section (4) arranged below the inner pot housing of the body (1). And a rice cooker having a lid (3) that covers the top opening of the inner pot (2) and is openable and closable, the bottom of the inner pot (2) or the inner pot (2)
Heating part (4) for heating the bottom part of the inner pot (2) and the lower side part of the inner pot (2), second heating part (6) for heating the upper part of the side face of the inner pot (2), and these heating parts (4) , (6) are individually controlled, and the heating units (4) and (6) are individually operated according to the rice cooking capacity to heat the inner pot (2) and further steam it. A rice cooker characterized by simultaneous heating by the first heating part (4) and the second heating part (6) when the rice cooking capacity is large during the process.