JP4186821B2 - rice cooker - Google Patents

Description

  The present invention relates to a domestic rice cooker that supplies steam to improve rice cooking performance.

  Conventionally, as shown in FIG. 11, a general rice cooker for home use is mainly a rice cooker 1 main body, a pan heating means 3 (seeds heater or induction) at the bottom or side of a pan 2 for storing rice and water. And a pot 2 is heated by the pot heating means 3 to make rice from the rice and water in the pot 2, that is, to cook rice.

  As shown in FIG. 12 (a), the rice cooking process for cooking the rice mainly consists of a water immersion process A, a cooking process B, a boiling maintenance process C, and an unevenness process D. In the water immersion process A, The pot heating means 3 heats the pot 2 so that the detected temperature Ta of the pot temperature detecting means 4 becomes the first predetermined temperature T1 until one predetermined time t1.

In the cooking process B, as shown in FIG. 12A, the pot heating means until the detected temperature Ta of the pot temperature detecting means 4 reaches the second predetermined temperature T2 (the boiling point of water (100 ° C. at 1 atm)). 3 heats the pan 2.

  In the boiling maintenance process C, the pot heating means 3 is used in the pot so that the detected temperature Ta of the pot temperature detecting means 4 is maintained in the vicinity of the second predetermined temperature T2 (boiling point of water) as shown in FIG. 2 and the pan heating means 3 heats the pan 2 until the third predetermined temperature T3 is reached.

  Here, in the boiling maintenance step C, the reason why the detected temperature Ta of the pan temperature detecting means 4 rises to the third predetermined temperature T3 after maintaining the second predetermined temperature T2 is as follows.

  In a state where there is sufficient water in the pan 2, the amount of heat given to the pan 2 by the pan heating means 3 is utilized for water evaporation, so that the detected temperature Ta of the pan temperature detecting means 4 is the second predetermined temperature T2. Will be maintained.

  Then, as the boiling maintenance process C elapses, the water in the pot 2 evaporates and the water in the pot 2 disappears, so the amount of heat given to the pan 2 by the pot heating means 3 is the evaporation of water. It is used more for the temperature rise of the pan 2. Therefore, the detected temperature Ta of the pan temperature detecting means 4 rises to the third predetermined temperature T3 after maintaining the second predetermined temperature T2.

  In the unevenness process D, the pot heating means 3 heats the pot 2 so that the detected temperature Ta of the pot temperature detecting means 4 is maintained in the vicinity of the second predetermined temperature T2 until the second predetermined time t2.

  Thus, the temperature Tb in the pan 2 is adjusted to the temperature Tb in the pan 2 by adjusting the temperature so that the detected temperature Ta of the pan temperature detecting unit 4 becomes as shown in FIG. The temperature changes as shown in ().

  Further, the rice cooker 1 shown in FIG. 11 has a steam generation unit 5 including a water tank 6 for storing a predetermined amount of water, a water tank heating unit 7 for heating the water tank 6, and steam St generated from the steam generation unit 5. A steam passage 8 for guiding to the pan 2 is provided, and in the boiling maintenance process C and the unevenness process D, the water tank 6 is heated by the water tank heating means 7 to generate steam St. 2 (see, for example, Patent Document 1).

  As an effect of supplying steam St into the pan 2, first, in the boiling maintenance step C, if the boiling state of the water in the pan 2 is maintained by the pan heating means 3, the components of the rice cake (liquid in which starch is eluted from the rice) Since a bubble Bu is generated and a phenomenon of going out of the rice cooker 1, a so-called spilling phenomenon occurs, conventionally, the bubble Bu of the ingredients is going to go out of the rice cooker 1. The amount of energization of the pot heating means 3 was reduced until the pot disappeared, and the boiling state of the water was stopped. However, by supplying the steam St into the pot 2, the bubble Bu of the ingredients can be destroyed, Even if the pot heating means 3 continues to heat the pot 2, the boiling state of the water in the pot 2 can be maintained without causing a spill phenomenon.

  As a result, since the water boils, the rice in the pot 2 can continue to be given both water and the heat energy of the water, so the rice is heated while absorbing water. Therefore, the gelatinization phenomenon in which rice changes to rice can be promoted, and rice cooking performance can be improved.

Moreover, in the unevenness process D, in order to prevent the cooked rice from sticking, the excess water in the pan 2 is removed, and the rice that has not been gelatinized in the boiling maintenance process C is completely removed. Although the pan 2 is heated for the purpose of gelatinization, there is almost no water in the upper layer of the rice in the pan 2, so simply heating the pan 2 will dry the rice in the upper layer of the pan 2. Heating the pot 2 while supplying steam St from the water tank 6 into the pot 2 reduces the drying of the rice in the upper layer of the pot 2. However, since the whole rice in the pan 2 can be heated, excess water in the pan 2 can be removed and the gelatinization of the rice can be performed completely. As a result, rice cooking performance can be improved.

Thus, the rice cooker 1 improves the rice cooking performance by supplying the steam St into the pot 2 in the boiling maintenance process C and the unevenness process D.
JP 2003-159175 A

  However, the configuration of the rice cooker 1 has the following problems.

  The rice cooker 1 shown in FIG. 11 is provided with a water tank 6 and a water tank heating means 7, and supplies the steam St generated from the water tank 6 into the pot 2 by heating the water tank 6 from the water tank heating means 7. However, since the water tank 6 is directly heated by the water tank heating means 7, before the temperature of the water in the water tank 6 reaches the boiling point of water (100 ° C. at 1 atm), Steam St at a lower temperature is generated little by little and supplied into the pot 2.

  Therefore, in the boiling maintenance process C, maintaining the boiling state of water improves rice cooking performance, that is, gives heat energy of water and water to the rice in the pan 2 to promote gelatinization of the rice. Although necessary, until the temperature of the water in the water tank 6 reaches the boiling point of the water, the steam St having a temperature lower than the second predetermined temperature T2 that is the boiling point of the water enters the pot 2. Since it is supplied, the inside of the pan 2 is cooled by steam St on the contrary, obstructing the boiling state of water, and reducing the gelatinization of rice. Therefore, there exists a subject that rice cooking performance will fall.

  Similarly, in the unevenness process D, until the temperature of the water in the water tank 6 reaches the boiling point of the water, the steam St having a temperature lower than the second predetermined temperature T2 that is the boiling point of the water is the pot. Since it is supplied into 2, the inside of the pan 2 is cooled by the steam St.

  Therefore, excess water in the pan 2 cannot be removed, resulting in sticky rice, or the gelatinization of the rice cannot be performed completely, and rice cooking performance deteriorates. There is also a problem that it ends up.

  The present invention solves the above-mentioned conventional problems, and provides a rice cooker that improves the rice cooking performance by supplying steam without lowering the temperature in the pan below a predetermined temperature in the boiling maintenance step and the unevenness step. For the purpose.

In order to solve the conventional problems, rice cooker of the present invention generates a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting the temperature of the pot, the steam supplied into the pot a steam generating means possess a vaporization chamber heating means for heating the detachable at least a portion the evaporation chamber evaporation chamber together with evaporating water supplied from the water tank and the water tank, the steam generated by the steam generating means A steam passage for guiding the inside of the pan, a lid covering the top of the pan, a lid heating plate provided on the lower surface of the lid, and a lid heating means for heating the lid heating plate, the lid heating plate at least evaporating It forms the upper surface of the chamber .

Thus, the evaporation chamber heating means can heat the evaporation chamber to a temperature at which water supplied to the evaporation chamber immediately boils and becomes steam, and then can supply water from the water tank to the evaporation chamber little by little. The water supplied to the evaporation chamber can be immediately boiled into steam, and can be supplied into the pot through the steam passage.

  Therefore, steam having a temperature substantially equal to the boiling point of water can be supplied into the pan, and the temperature in the pan can be prevented from being lowered by the steam.

  Therefore, in the boiling maintenance step, it is possible to maintain the boiling state of water, and without reducing the energization amount to the pan heating means in order to reduce the bubbles of the components from the rice cooker, Bubbles can be broken by steam. Therefore, it is possible to continue to give both water and the thermal energy of water to rice.

  Moreover, in the unevenness process, by supplying steam in the pan with a temperature substantially equal to the boiling point of water, it can be heated while keeping the temperature in the pan constant or humidified. Without drying the upper layer of the rice, the temperature in the pan drops and the excess water cannot be removed, and the rice is not foiled. Can be maintained.

  Since the rice cooker of this invention can supply the vapor | steam of the temperature substantially equivalent to the boiling point of water in a pot, the fall of the rice cooking performance by the temperature in a pan falling with a steam can be prevented.

A first invention is a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting the temperature of the pan, the water supplied from the generated water tank and the water tank steam supplied into the pot a steam generating means possess a vaporization chamber heating means for heating at least a portion of the removable the evaporation chamber evaporation chamber with evaporation, the steam passage for guiding steam generated by the steam generating means into said pan, A lid covering the top of the pan; a lid heating plate provided on the lower surface of the lid; and a lid heating means for heating the lid heating plate, wherein the lid heating plate forms at least the upper surface of the evaporation chamber, thereby Heating means heats the evaporation chamber to a temperature at which water supplied to the evaporation chamber immediately boils and becomes steam, and then supplies water to the evaporation chamber little by little from the water tank. Water is immediately boiled into steam Come, it can be fed into the pot through the steam passage.

  Therefore, steam having a temperature substantially equal to the boiling point of water can be supplied into the pan, and the temperature in the pan can be prevented from being lowered by the steam.

  Therefore, in the boiling maintenance step, it is possible to maintain the boiling state of water, and without reducing the energization amount to the pan heating means in order to reduce the bubbles of the components from the rice cooker, Bubbles can be broken by steam. Therefore, it is possible to continue to give both the water and the thermal energy of water to the rice, so the rice will be heated while absorbing water, which can promote gelatinization of the rice and improve the rice cooking performance be able to.

  Moreover, in the unevenness process, by supplying steam in the pan with a temperature substantially equal to the boiling point of water, it can be heated while keeping the temperature in the pan constant or humidified. Without drying the upper layer of the rice, the temperature in the pan drops and the excess water cannot be removed, and the rice is not foiled. Can be maintained.

  Therefore, excess water in the pan can be removed, and it is possible to promote the complete gelatinization of the rice that has not been gelatinized in the boiling maintenance step, so that the rice cooking performance can be improved.

Furthermore , since the evaporation chamber can be opened, the user can perform maintenance by washing or drying the evaporation chamber. Therefore, after completion of the rice cooking process or the heat retaining process, it is possible to prevent bacteria from growing due to water droplets or hard water components remaining in the evaporation chamber, and the user can use the rice cooker in a clean state.

Furthermore , since the lid heating plate is housed in the lid and operates in conjunction with opening and closing of the lid, the upper surface of the evaporation chamber also operates in conjunction with opening the lid to open the upper surface of the evaporation chamber. Become.

  Therefore, the user can look at the evaporation chamber just by opening the lid before operating the rice cooking process or after the rice cooking process, and can also clean and maintain the evaporation chamber. Can be improved.

  Especially when the pan is washed after the rice cooking process is completed, or when the pan containing rice and water is stored in the rice cooker before the rice cooking process starts, the user must open the lid. Can see. Therefore, forgetting to clean the inside of the evaporation chamber can be prevented.

  Furthermore, when cleaning the lid heating plate, the upper surface of the evaporation chamber can also be cleaned. Therefore, it is not necessary to separately clean the upper surface of the evaporation chamber, and usability can be improved.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments. Also, components having the same configuration as the conventional example are denoted by the same reference numerals and description thereof is omitted.

(Embodiment 1)
FIG. 1: shows sectional drawing of the rice cooker in the 1st Embodiment of this invention.

  In FIG. 1, the rice cooker 1 has a bottomed cylindrical pot storage portion 2 a for storing the pot 2 in a detachable manner. A pan heating means 3 for heating the pan 2 is provided at the bottom or side bottom of the pot storage portion 2a. In this embodiment, the pan storage section 2a includes an induction heating coil for induction heating the pan 2 (pan heating means 3 May be a sheathed heater, a mica heater, a cast heater, a halogen heater, a nichrome heater, etc., as long as it can heat the pan 2 to a predetermined temperature).

  The pan temperature detecting means 4 is configured to come into contact with the bottom surface of the pan 2 and detects the temperature of the pan 2. The control means 10 controls the operation of the rice cooker 1.

  Moreover, the lid | cover 9 is pivotally supported by the hinge axis | shaft 9A provided in the hinge part of the rear part of the rice cooker 1, and has covered the opening part of the pan 2 so that opening and closing is possible. The lid 9 is constituted by a lid heating means 12 for heating the inside of the pan 2 from above via a lid heating plate 11 (in this embodiment, an induction heating coil for induction heating the lid heating plate 11. The lid heating means. 12 may be a sheathed heater, mica heater, cast-in heater, halogen heater, nichrome heater, etc., as long as the lid heating plate 11 can be heated to a predetermined temperature).

  The lid heating plate 11 has a lid heating plate steam port 13, and a lid steam port 14 communicating with the lid heating plate steam port 13 is provided on the top surface of the lid 9. Therefore, the inside of the pan 2 communicates with the outside of the rice cooker 1 and is at atmospheric pressure. The steam opening packing 15 is sandwiched between the lid heating plate 11 and the lid 9, and the pan packing 16 is sandwiched between the lid heating plate 11 and the flange portion on the outer periphery of the upper edge of the pan 2 when the lid 9 is closed. ing.

As shown in FIG. 2, the steam generation means 17 includes a water tank 6, an evaporation chamber 19 to which water is supplied from the water tank 6 via an on-off valve 18, and an evaporation chamber heating means 20 for heating the evaporation chamber 19. Have.

  Then, when the evaporation chamber heating means 20 heats the evaporation chamber 19, the water supplied from the water tank 6 to the evaporation chamber 19 is heated and boiled to become steam St, and the pan 2 and the evaporation chamber 19 are connected to each other. Is supplied to the steam passage 21.

  The steam heating means 22 heats the steam passage 21, and when the steam heating means 22 heats the steam passage 21, the steam St generated in the evaporation chamber 19 is heated when passing through the steam passage 21.

  The evaporation chamber heating means 20 and the vapor passage heating means 22 may be constituted by induction coils, or may be constituted by seed heaters, mica heaters, cast-in heaters, halogen heaters, nichrome heaters, or the like. Good.

  The evaporation chamber temperature detection means 23 detects the temperature of the evaporation chamber 19, and the control means 10 calculates the temperature increase rate and temperature decrease rate of the evaporation chamber 19 from the detected temperature Tj of the evaporation chamber temperature detection means 23. can do.

  Here, the operation of the steam generation means 17 will be described.

  The evaporation chamber heating means 20 heats the evaporation chamber 19 to a temperature Ts at which water supplied to the evaporation chamber 19 immediately boils and becomes steam St. Thereafter, several drops of water in the water tank 6 are dropped into the evaporation chamber 19 by the on-off valve 18. The water dropped into the evaporation chamber 19 immediately boils and becomes steam St.

  The steam St generated from the evaporation chamber 19 is guided into the pot 2 through the steam passage 21.

  The amount of water dripped from the water tank 6 to the evaporation chamber 19 may be from one drop as long as the water dripped from the evaporation chamber 19 can be immediately converted into steam St.

  Next, the operation in the above configuration will be described.

  First, the user puts rice to be cooked and water corresponding to the amount of the rice into the pan 2 and stores it in the rice cooker 1. Then, a predetermined amount of water is also put into the water tank 6. And if a rice cooking start switch (not shown) is pushed, the control means 10 will receive the input from a rice cooking start switch, and will perform a rice cooking process.

  The pan temperature detecting means 4 detects the temperature of the bottom surface of the pot 2 and sends a signal to the control means 10. Based on the signal from the pan temperature detection means 4, the control means 10 performs a rice cooking process that is largely divided into four processes of water immersion, cooking, boiling maintenance, and unevenness.

  Here, each step will be described in detail. When the user presses the rice cooking start switch, as shown in FIG. 3A, first, the water immersion process A is performed until the first predetermined time t1. In the flooding process A, the control means 10 changes the energization amount to the pot heating means 3 as shown in FIG. 3 (c) so that the detection temperature Ta of the pot temperature detection means 4 becomes the first predetermined temperature T1. Control.

  Next, when the first predetermined time t1 has elapsed, the cooking step B is performed. In this step, until the detected temperature Ta of the pan temperature detecting means 4 reaches the second predetermined temperature T2 (the boiling point of water (100 ° C. at 1 atm)), the control means 10 is as shown in FIG. Then, continuous energization to the pan heating means 3 is performed.

  Moreover, in this process, when the detection temperature Ta of the pan temperature detection means 4 reaches the second predetermined temperature T2 (boiling point of water (100 ° C. under atmospheric pressure)) shown in FIG. Water is boiled and becomes steam, and is discharged out of the rice cooker 1 through the lid heating plate steam port 13 and the lid steam port 14. A phenomenon of going out of the rice cooker 1 from the pan 2 through the lid heating plate steam port 13 and the lid steam port 14, that is, a spilling phenomenon occurs.

  Therefore, the boiling maintenance process C shown in FIG. In this step, as shown in FIG. 3 (c), the control means 10 energizes or deenergizes the pan heating means 3 to reduce the energization amount to the pan heating means 3, thereby The boiling of water is performed or the boiling is stopped, so that the bubble Bu of the ingredients does not spill out of the cooker 1 from the lid steam port 14.

  This process is performed until the detected temperature Ta of the pan temperature detecting means 4 reaches the third predetermined temperature T3.

  When the detected temperature Ta of the pan temperature detecting means 4 reaches the third predetermined temperature T3, the unevenness process D is performed until the second predetermined time t2. In this step, as shown in FIG. 3 (c), the control means 10 controls the pan so that the detected temperature Ta of the pan temperature detecting means 4 is maintained in the vicinity of the second predetermined temperature T2 shown in FIG. The amount of energization to the heating means 3 is controlled.

  In addition, the control means 10 energizes the evaporation chamber heating means 20 in the boiling maintenance process C and the unevenness process D (FIG. 3D). Then, after the temperature of the evaporation chamber 19 becomes equal to or higher than the temperature Ts at which the water supplied to the evaporation chamber 19 immediately boils and becomes steam St, the on-off valve 18 is opened to remove the water in the water tank 6 from the evaporation chamber 19. Drip into The water dripped from the water tank 6 to the evaporation chamber 19 immediately boils and becomes steam St (about 100 ° C. under atmospheric pressure) and is supplied into the pot 2 through the steam passage 21.

  When the second predetermined time t2 is reached, the unevenness process D and the rice cooking process are terminated, and the heat retaining process is subsequently performed.

  As described above, the controller 10 controls the pot heating means 3 and the evaporation chamber heating means 20 so that the detected temperature Ta of the pot temperature detecting means 4 is as shown in FIG. And by controlling as shown in FIG.3 (d), the temperature Tb in the pan 2 changes temperature as shown in FIG.3 (b).

  That is, in the water immersion process A, the temperature Tb in the pan 2 rises to the first predetermined temperature T1, and in the cooking process B, it rises to the second predetermined temperature T2. The temperature in the vicinity of the second predetermined temperature T2 is maintained in the boiling maintenance step C, and further, the temperature in the vicinity of the second predetermined temperature T2 is maintained in the unevenness step D until the second predetermined time t2. .

  In addition, the water immersion process A described above is a process in which rice absorbs water, and the first predetermined temperature T1 is set to a temperature at which the gelatinization of the rice is not started. The higher the first predetermined temperature T1, the easier the rice absorbs water and the shorter the time for the rice to absorb a predetermined amount of water, so the time until the first predetermined time t1 ( The time of the immersion step A) can be shortened.

  At the same time, as the first predetermined temperature T1 is higher, in the next cooking step B, the temperature Tb in the pan 2 or the detected temperature Ta of the pan temperature detecting means 4 can be made to reach the second predetermined temperature T2 earlier. Therefore, the time (rice cooking process time) to 2nd predetermined time t2 can be shortened.

  Further, the control means 10 may heat the inside of the pan 2 by energizing the lid heating means 12 and heating the lid heating plate 11 in accordance with the rice cooking process (for example, in the unevenness process D, the lid heating is performed). Heating from above the pan 2 through the plate 11).

  Thus, according to this embodiment, as shown in FIGS. 1 and 2, the steam generating means 17 is connected to the water tank 6 and the evaporation chamber 19 to which water is supplied from the water tank 6 via the on-off valve 18. In the boiling maintenance process C and the unevenness process D, the evaporation chamber heating means 20 causes the evaporation chamber 19 and the water supplied to the evaporation chamber 19 immediately boils. Then, the water is heated to a temperature Ts at which it becomes steam St, and then the water in the water tank 6 is dropped into the evaporation chamber 19 several times by the on-off valve 18 so that the water dropped into the evaporation chamber 19 immediately boils and steams St.

  The steam St generated in the evaporation chamber 19 is supplied into the pot 2 through the steam passage 21. At this time, the temperature of the steam St supplied into the pot 2 is the boiling point of water (approximately 100 under atmospheric pressure). Therefore, steam St having a temperature substantially equal to the second predetermined temperature T2 can be supplied into the pan 2.

  Therefore, it is possible to reduce the temperature Tb in the pan 2 from being lowered by the steam St. Therefore, in the boiling maintenance process C, the boiling state of water can be maintained, and the bubble Bu of the component can be obtained. Even if the energization amount to the pan heating means 3 is not reduced in order to reduce spilling from the rice cooker 1, the bubble Bu of the ingredients can be broken by the steam St. Therefore, since both the heat energy of water and water can be continuously given to the rice, the rice is heated while absorbing water, and the gelatinization of the rice in the boiling maintenance process C can be promoted. The rice cooking performance can be improved.

  Further, in the unevenness process D, by supplying steam St having a temperature substantially equal to the boiling point of water into the pan 2, the temperature Tb in the pan 2 can be kept constant or heated while being humidified. Therefore, without drying the upper layer of the rice in the pan 2, the temperature Tb in the pan 2 is lowered and the excess water cannot be removed, and the rice is not messed up. The internal temperature Tb can always be maintained near the second predetermined temperature T2.

  Therefore, excess water in the pan 2 can be removed, and it is possible to promote the complete gelatinization of the rice that has not been gelatinized in the boiling maintenance step C, so that the rice cooking performance can be improved. it can.

  In this unevenness process D, even if the pot heating means 3 heats the pot 2, the inside of the pot 2 is always in a high humidity state due to the steam St supplied from the steam generating means 17, and the upper portion of the pot 2 is Since some rice is not dried, the pot 2 may be heated by the pot heating means 3. The same applies to the lid heating plate 11 and the lid heating means 12, and the lid heating plate 11 may be heated because the rice in the upper layer of the pan 2 is not dried.

  Moreover, as shown in FIG. 4, the water tank 6 may be a thing which can be attached or detached from the rice cooker 1, and since the user can wash | clean the inside of the water tank 6 if it can attach or detach, it is better.

  Then, after the rice cooking process shown in FIG. 3 is completed, water droplets remain in the evaporation chamber 19 or hard water components (calcium, magnesium, etc.) contained in the water are attached.

On the other hand, when the operation of the rice cooking process shown in FIG. 3 is finished, the rice cooker 1 enters a heat insulation process for keeping the cooked rice warm. At this time, the temperature of the rice in the pan 2 is 70. ~ 80
The pan heating means 3 and the lid heating means 12 are controlled so as to maintain the temperature. For this reason, the temperature in and around the evaporation chamber 19 is maintained at 30 to 60 ° C., which is a temperature at which bacteria can easily propagate, and there is a risk that the bacteria will propagate in the water droplets and hard water components remaining in the evaporation chamber 19. is there.

  Therefore, as shown in FIG. 4, at least the upper surface 19 </ b> A of the evaporation chamber 19 can be detachable so that the evaporation chamber 19 can be opened, so that the user can clean the evaporation chamber 19. It can be dried and maintained. Therefore, after completion of the rice cooking process and the heat retaining process, the propagation of bacteria in the evaporation chamber 19 can be prevented, and the user can use the rice cooker 1 in a clean state.

  As shown in FIG. 5, if a part of the water tank 6 forms the upper surface 19A of the evaporation chamber 19, the evaporation chamber 19 can be opened only by removing the water tank 6, and the water tank The upper surface 19A of the evaporation chamber 19 can also be cleaned at the time of cleaning 6. Therefore, the convenience of the user is improved, which is better.

  In addition, as shown in FIG. 6, if all the evaporation chambers 19 are detachable from the rice cooker 1, the user can remove the evaporation chamber 19 from the rice cooker 1 and clean it. It is good because it can be maintained.

  Then, as shown in FIGS. 7 and 8, the lid heating plate 11 is housed in the lid 9 and operates in conjunction with the opening and closing of the lid 9, so that the upper surface 19A of the evaporation chamber 19 is covered with the lid heating plate 11. Thus, when the lid 9 is opened, the lid heating plate 11 and the upper surface 19A of the evaporation chamber 19 also operate in conjunction with each other. As a result, when the lid 9 is opened, the upper surface of the evaporation chamber 19 is also opened in the same manner as the lid heating plate 11 opens the upper portion of the pan 2.

  Therefore, the user can view the inside of the evaporation chamber 19 just by opening the lid 9 before operating the rice cooking process or after the rice cooking process is completed, and can maintain the inside of the evaporation chamber 19, which is convenient. Can be improved.

  Moreover, when the pot 2 is washed after the rice cooking process is completed, or when the pot 2 containing rice and water is stored in the rice cooker 1 before the rice cooking process is started, the user always opens the lid 9, so the lid 9 When opened, the interior of the evaporation chamber 19 can be seen. Therefore, forgetting to clean the inside of the evaporation chamber 19 can be prevented.

  Further, since the upper surface 19A of the evaporation chamber 19 is formed by the lid heating plate 11, the upper surface 19A of the evaporation chamber 19 can also be cleaned when the lid heating plate 11 is cleaned. Therefore, it is not necessary to separately clean the upper surface 19A of the evaporation chamber 19, and usability can be improved.

  7 and 8, if the evaporation chamber 19 is disposed in the vicinity of the mating surface 1A between the main body side of the rice cooker 1 and the lid 9, the user can easily look inside the evaporation chamber 19. It is better because it can be done and can be easily maintained.

  Further, as shown in FIGS. 8 and 9, the water tank 6 is arranged not in the lid 9 but in the vicinity of the mating surface 1A with the lid 9 and in the vicinity of the hinge shaft 9A of the lid 9. 9 can be stored in the rice cooker 1 regardless of whether the lid 9 is opened or closed, and the user can visually check the amount of water in the water tank 6 with the lid 9 open or closed. 6 can be attached and detached. Therefore, before starting the rice cooking process, the amount of water in the water tank 6 can be confirmed regardless of the opening / closing of the lid 9, and forgetting to attach the water tank 6 can be confirmed regardless of the opening / closing of the lid 9. Can do.

Therefore, the amount of water in the water tank 6 is small or the water tank 6 is forgotten,
The malfunction that the rice cooking process which cooks rice using steam St cannot be implemented can be reduced.

  Then, since the rice cooker 1 shown in FIG. 1 includes the steam heating means 22 for heating the steam passage 21, the temperature in the steam passage 21 and the steam passage 21 can be set to the second predetermined temperature T2 or higher. When the steam St supplied from the evaporation chamber 19 passes through the steam passage 21, the temperature of the steam St can be set to the second predetermined temperature T2 or higher.

  Therefore, since the temperature of the steam St supplied into the pan 2 can be set to the second predetermined temperature T2 or higher, the temperature Tb in the pan 2 is lowered by the steam St supplied from the steam generating means 17. Can be further reduced.

  Therefore, the rice cooking performance in the boiling maintenance process C and the unevenness process D can be improved.

  In the boiling maintenance process C, the bubble Bu, which is a general ingredient, tries to go out of the rice cooker 1 through the lid heating plate steam port 13 and the lid steam port 14, while the steam passage 21 and the evaporation chamber 19. At this time, by supplying the steam St from the steam generating means 17 to the steam passage 21, it is possible to prevent the bubble Bu, which is a component, from entering the steam passage 21 and the evaporation chamber 19. can do.

  Therefore, it is not necessary to separately provide a valve for allowing the bubble Bu of the component to enter the vapor passage 21, and the contamination of the vapor passage 21 and the evaporation chamber 19 with the component can be reduced.

  Moreover, in the boiling maintenance process C, the component becomes foam Bu when the water in the pot 2 boils. As shown in FIG. As shown in FIG. 3 (d), the control means 10 energizes the evaporation chamber heating means 20 when the pan heating means 3 is not energized, and opens the on-off valve 18 when the pan heating means 3 is energized. By controlling to open and supply the water in the water tank 6 to the evaporation chamber 19, the pot heating means 3 and the evaporation chamber heating means 20 are energized at the same time to cut off the household breaker and the rice cooker 1. Can be prevented from operating and, at the same time, steam St can be supplied from the evaporation chamber 19 into the pot 2 in conjunction with the foam Bu.

  Therefore, it is better because the bubble Bu of the component can be broken efficiently.

  Further, as shown in FIG. 10 (a), the control means 10 evaporates so that the temperature in the evaporation chamber 19 maintains a temperature Ts at which water supplied to the evaporation chamber 19 immediately boils and becomes steam St. The evaporation chamber heating means 20 is energized or de-energized based on the detected temperature Tj of the room temperature detecting means 23. However, there is no predetermined amount of water in the water tank 6 or the on / off valve 18 is malfunctioning. If water is not supplied from the water tank 6 to the evaporation chamber 19, the inside of the evaporation chamber 19 is not cooled by the water supplied from the water tank 6. Therefore, as shown in FIG. Even if the power is not supplied, the detection temperature Tj of the evaporation chamber temperature detection means 23 is unlikely to decrease, and the temperature drop time tb of the detection temperature Tj of the evaporation chamber temperature detection means 23 is from the water tank 6 shown in FIG. Water is supplied to the evaporation chamber 19 Becomes longer than the temperature fall time ta detected temperature Tj of the case of the evaporation chamber temperature detecting means 23.

  As a result, the control means 10 can determine that there is no predetermined amount of water in the water tank 6 or can determine that the on-off valve 18 is malfunctioning, stop energization of the evaporation chamber heating means 20 and generate steam St. Since cooking without using steam St can be performed without using steam St as before, it is possible to prevent failure of cooking.

  Therefore, even when there is no predetermined amount of water in the water tank 6 or when the on / off valve 18 malfunctions, the control means 10 calculates the temperature fall time of the detected temperature Tj of the evaporation chamber temperature detecting means 23. By performing the conventional rice cooking process performed by the pan heating means 3 and the lid heating means 12 without performing the rice cooking process of supplying the steam St into the pan 2, the rice cooking process is equivalent to the conventional one without stopping. Rice cooking performance can be maintained.

  Further, the control means 10 calculates the rate of decrease in temperature detected by the evaporation chamber temperature detection means 23 so that there is no predetermined amount of water in the water tank 6 or the malfunction of the on-off valve 18 is detected. Also good.

  The same applies to the temperature rise of the detection temperature Tj of the evaporation chamber temperature detection means 23. Water does not flow from the water tank 6 to the evaporation chamber 19 due to the water tank 6 not having a predetermined amount of water or malfunctioning of the on-off valve 18. If it is not supplied, the inside of the evaporation chamber 19 is not cooled by the water supplied from the water tank 6. Therefore, when the evaporation chamber heating means 20 is energized as shown in FIG. The detected temperature Tj is likely to rise, and the temperature rise time td of the detected temperature Tj of the evaporation chamber temperature detecting means 23 is the evaporation chamber when water is supplied from the water tank 6 to the evaporation chamber 19 shown in FIG. The temperature rise time tc of the detected temperature Tj of the temperature detecting means 23 will be shorter.

  As a result, the control means 10 can determine that there is no predetermined amount of water in the water tank 6 or can determine that the on-off valve 18 is malfunctioning, stop energization of the evaporation chamber heating means 20 and generate steam St. Since cooking without using steam St can be performed without using steam St as before, it is possible to prevent failure of cooking.

  Therefore, even when there is no predetermined amount of water in the water tank 6 or when the on / off valve 18 malfunctions, the control means 10 calculates the temperature rise time of the detected temperature Tj of the evaporation chamber temperature detecting means 23. By performing the conventional rice cooking process performed by the pan heating means 3 and the lid heating means 12 without performing the rice cooking process of supplying the steam St into the pan 2, the rice cooking process is equivalent to the conventional one without stopping. Rice cooking performance can be maintained.

  Further, the control means 10 calculates the rate of temperature rise detected by the evaporation chamber temperature detection means 23 so that there is no predetermined amount of water in the water tank 6 or the malfunction of the on-off valve 18 is detected. Good.

  Further, in the rice cooker 1 having the configuration shown in the first embodiment, the control means 10 controls the opening / closing time of the opening / closing valve 18, thereby reducing the amount of water supplied from the water tank 6 to the evaporation chamber 19 per unit time. Since it can be changed, the amount of steam per unit time evaporated from the evaporation chamber 19 can be changed, and as a result, the amount of steam per unit time supplied to the pan 2 via the steam passage 21 can be changed. Can do.

  Therefore, hard rice, rice with low water content, etc. can be cooked softly and plumply by supplying more steam St in the unevenness process D, while the rice cooking performance is improved. When many steam St is supplied in the unevenness process D, the rice loses its shape because of excessive contact with water, and the rice cooking performance deteriorates. The supply time of steam St from the steam generation means 17 to the pan 2 was changed by changing the supply time of the rice, but in the rice cooker 1 shown in FIG. 1, when cooking hard rice or rice with a low water content, etc. The control means 10 increases the supply amount of water per unit time from the water tank 6 to the evaporation chamber 19, thereby supplying the steam St from the evaporation chamber 19 to the pot 2 without extending the supply time of the steam St. Steam volume per unit time It can be increased.

  In addition, when cooking soft rice, rice with low water content, etc., the control means 10 reduces the amount of water supplied from the water tank 6 to the evaporation chamber 19 per unit time, thereby reducing the pot from the evaporation chamber 19 to the pot. The amount of steam per unit time supplied to 2 can be reduced.

  As mentioned above, the rice cooker concerning this invention can supply the vapor | steam of the temperature substantially equivalent to the boiling point of water to the inside of a pan, and can reduce that the temperature in a pan will fall with a vapor | steam. Since it becomes possible, it becomes possible to prevent the fall of rice cooking performance, Therefore It can apply also to uses, such as a commercial rice cooker.

Sectional drawing of the rice cooker in Embodiment 1 of this invention. Partial enlarged view around the steam generating means of the rice cooker (A) The figure which shows the temperature change which the pan temperature detection means in the rice cooking process of the rice cooker detects (b) The figure which shows the temperature change in the pan in the rice cooking process of the rice cooker (c) The rice cooking of the rice cooker The figure which shows the electricity supply state of the pan heating means in a process (d) The figure which shows the electricity supply state of the evaporation chamber heating means in the rice cooking process of the rice cooker Partial cross-sectional view when the upper surface of the water tank and evaporation chamber of the rice cooker is removable Partial sectional view when the water tank of the rice cooker and the upper surface of the evaporation chamber are integrated. Partial sectional view when the evaporation chamber of the rice cooker is removable Sectional drawing when a part of lid heating plate of the rice cooker forms the upper surface of the evaporation chamber The block diagram which shows the state which opened the lid | cover in case a part of lid heating plate of the rice cooker forms the upper surface of an evaporation chamber Configuration diagram when the water tank of the rice cooker is placed on the hinge axis of the lid (A) The figure which shows the temperature change which an evaporation chamber heating means detects when the predetermined amount of water is supplied to the evaporation chamber of the rice cooker (b) The predetermined amount of water is supplied to the evaporation chamber of the rice cooker The figure which shows the energization state of the evaporation chamber heating means in the case (c) The figure which shows the temperature change which the evaporation chamber heating means detects when water is not supplied to the evaporation chamber of the rice cooker (d) In the evaporation chamber of the rice cooker The figure which shows the energization state of the evaporation chamber heating means when the predetermined amount of water is not supplied Cross section of conventional rice cooker (A) The figure which shows the temperature change which the pan temperature detection means in the rice cooking process of the conventional rice cooker detects (b) The figure which shows the temperature change in the pan in the rice cooking process of the rice cooker (c) Of the rice cooker The figure which shows the electricity supply state of the pan heating means in a rice cooking process

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice cooker 2 Pan 3 Pan heating means 4 Pan temperature detection means 6 Water tank 9 Lid 11 Lid heating plate 12 Lid heating means 17 Steam generating means 19 Evaporating chamber 20 Evaporating chamber heating means 21 Steam passage 22 Steam heating means

Claims (1)

A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting the temperature of the pan to evaporate the water supplied from the water tank generated water tank steam supplied into said pot a steam passage for guiding steam generating means possess a vaporization chamber heating means for heating the detachable at least a portion the evaporation chamber the vaporization chamber, the vapor generated in the steam generating means into said pan with, A rice cooker comprising: a lid covering the top of the pan; a lid heating plate provided on the lower surface of the lid; and lid heating means for heating the lid heating plate, wherein the lid heating plate forms at least the upper surface of the evaporation chamber. vessel.

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