JP2764193B2 - Cooking rice method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooking method using an electric rice cooker.

[0002]

2. Description of the Related Art A conventional electric rice cooker is provided with an electric heater at the bottom of a pot, containing rice and water in the pot and heating the pot with the electric heater to cook rice.

[0003]

However, in this electric rice cooker, the electric heater is heated strongly just above the electric heater, but the other parts are heated to a low degree.
It is difficult to cook rice in a pot uniformly over the whole.

To briefly explain the process of cooking rice in a pot, first, at the beginning of heating, water is heated, and the heat causes convection in the water. The convection heats the rice while stirring it with water. The rice in the pot is heated almost uniformly.

[0005] Heating causes the water to boil and is vigorously stirred. However, immediately before the water boils, a portion of the starch of the rice elutes into the water, and the viscosity of the water increases. Also swell and hinder the movement of individual rice grains.

[0006] By continuing heating, the viscosity of water further increases, the swelling of the rice grains progresses, and the heat further evaporates the water to reduce the amount of water. No real movements occur.

In this state, the water contained between the rice grains is heated and evaporates through between the rice grains, and finally, all the water evaporates to leave a sufficiently swollen rice, which is dried up. Then, rice cooking is completed.

In the final stage of the rice cooking process, when the water contained between the rice grains evaporates in the lower part of the pot, the steam passes through between the upper rice grains, so that the steam is passed between the rice grains. Are formed, and small holes are formed in the cooked rice, which are commonly called crab holes.

The rice cooked ideally by being strongly heated from the bottom of the pan has a crab hole formed on the entire surface thereof,
Each rice grain swells by absorbing enough water, and the water between the rice grains evaporates completely, resulting in a delicious rice cooked with a glossy plump. The presence of the crab holes on the surface of the rice is a measure of good cooking.

However, in the conventional electric rice cooker as described above, the pot is not heated over the entire bottom portion thereof, but only the portion where the electric heater is disposed is heated. Occurs.

[0011] Since the portion directly above the electric heater is strongly heated, good cooking with crab holes can be obtained as described above. However, in other parts,
It is only indirectly heated by the convection of water heated directly above the electric heater, and the degree of heating is weak,
Also, since the steam generated at the bottom in the final stage of rice cooking does not pass between rice grains, crab holes are not formed,
A good cook cannot be obtained.

Conventionally, in the electric rice cooker, various devices have been devised to uniformly heat the entire rice cooker without variation in heating. However, none of them was satisfactory.

[0013] In Japan, in particular, the electric wiring for home use is usually 1500 W, and since the wiring is shared by various electric appliances, it is difficult for only the electric rice cooker to use large electric power. Therefore, the general electric rice cooker is usually 800 ~
Many are heated with electric power of about 1000 W.

However, in the case of such an electric heater, it is sufficient to heat and cook rice in a limited range immediately above the electric heater, and a good cooked food with crab holes can be obtained. However, if the electric power is dispersed and heated over the entire bottom of the pot, the amount of heat per unit area is insufficient, and good cooking cannot be obtained. Therefore, even if the whole is heated uniformly from the bottom of the pot, good rice cooking results cannot be obtained by itself.

[0015] The present invention has been made in view of such circumstances, and does not require an electric heater to have an excessively large output.
It is an object of the present invention to provide a method of uniformly and satisfactorily cooking rice in a pot.

[0016]

According to the present invention, there is provided a method of cooking rice by heating rice from the bottom of the pot by storing rice and water in the pot, and disposing different positions of the bottom of the pot at the bottom of the pot. A plurality of electric heaters to be heated are arranged, and the sum of electric power when the plurality of electric heaters is individually energized is larger than the rated electric power of the electric rice cooker, and at least two or more of the plurality of electric heaters are used. At the same time, the current is regulated so that the total power matches the rated power, and the pot is heated by heating until just before boiling, and then the electric heaters are individually and alternately heated to dry up. It is assumed that.

[0017]

[0018]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows a rating of 1000 for cooking rice according to the present invention.
1 shows an embodiment of an electric rice cooker W;
And a lid 2 for closing the upper part of the main body 1. In the main body 1, an inner container 5 is fitted into an outer body 3 via a heat insulating material 4, and a pan 6 is accommodated in the inner container 5.

An electric heater 7 is arranged below the bottom of the pan 6 in a double concentric manner. As shown in FIG. 2 (a), the electric heater 7 has an outer electric heater 7a and an inner electric heater 7b which are separate from each other, and can be individually energized.

These electric heaters 7a and 7b are shown in FIG.
As shown in (a), the power supply is connected in parallel to a household power supply 8 of 100 VAC, and switches 9a and 9b are connected to the electric heaters 7a and 7b, respectively.

In this embodiment, a heating wire of 12.5Ω is used as the electric heaters 7a and 7b,
Is applied, a current of 8 A flows, and heat is generated by 800 W of power. In the above-mentioned wiring, a triac 10 is connected to the household power supply 8 to regulate the total amount of current flowing through the electric heaters 7a and 7b to be equal to or less than the rated current of 10A.

Then, predetermined amounts of rice and water are put in the pot 6, the pot 6 is accommodated in the inner container 5, and the electric heater 7 is energized to cook rice. FIG. 3B shows the current flowing through each of the electric heaters 7a and 7b during the rice cooking process.

First, when the switches 9a and 9b are turned on, the electric heaters 7a and 7b are energized. At this time, the total amount of current is regulated by the triac 10 to 10A or less. 5A each is distributed, and each generates heat as a 500 W heater. As a result, the electric rice cooker heats the contents 11 with a total rated power of 1000 W.

When the contents 11 in the pan 6 are heated and immediately before the boiling is started, the electric heaters 7a and 7b are alternately and individually energized. In FIG. 3B, the switch 9b is turned off, and first, only the electric heater 7a is energized. At this time, the current is 8 A, and the electric heater 7a generates heat fully, and heats a portion near the outer periphery of the bottom surface of the pan 6 in a concentrated manner.

At this time, the convection state of the contents 11 in the pan 6 is such that, as shown in FIG. 2 (b), the vicinity of the outer periphery of the pan 6 is strongly heated to cause an upward flow, and the vicinity of the center is heated. The flow is so low that a downward flow occurs.

After maintaining this state for a predetermined time, the switch 9
When a is turned off and the switch 9b is turned on, the power supply to the electric heater 7a at the outer peripheral portion is cut off, and the power is supplied to the electric heater 7b at the central portion. The current at this time is also 8 A, and the electric heater 7b generates heat to a full extent and heats the central portion of the pot 6 in a concentrated manner.

The state of convection of water in the pot 6 at this time is shown in FIG.
As shown in (c), contrary to the above, the vicinity of the center of the pot 6 is strongly heated to generate an upflow, and the vicinity of the outer periphery is heated to a low degree, so that a downflow occurs.

Then, the switches 9a and 9b are switched at predetermined time intervals so as to energize the electric heater 7a and the electric heater 7b alternately.
Each is heated intensively.

When the rice in the pan 6 has been cooked sufficiently and the water has evaporated and dried up, the switches 9a and 9b are turned off.
In the FF, the power supply to the electric heaters 7a and 7b is cut off, the heating is stopped, and the rice is steamed.

FIG. 4 shows another embodiment of the electric rice cooker for cooking rice according to the method of the present invention. As shown in FIG. 4 (a), the bottom of the pot 6 is divided in half, and The electric heaters 7a and 7b are arranged in the range of.

Similarly, in this embodiment, the electric heaters 7a and 7b are simultaneously energized in the early stage of rice cooking, and when boiling occurs, the electric heaters 7a and 7b are alternately energized and heated. Let's go up.

When the electric heater 7a on the left side of the figure is energized, the left half of the pot 6 is strongly heated as shown in FIG. Is not heated, so that a downward flow occurs in the contents 11. When the electric heater 7b on the right side in the figure is energized, an upflow occurs in the right half and a downflow occurs in the left half, as shown in FIG. 4C.

The electric heaters 7a, 7b according to the present invention
In the step of individually energizing, the electric heater 7 other than the electric heater 7 to be energized does not mean that the electric heater 7 must not be energized at all, and a small electric power that does not hinder the operation of the present invention is energized. It is possible.

For example, in FIG. 2A, when the electric heater 7a at the outer periphery is energized, the electric heater 7b at the center is not energized, but the electric heater 7a at the center is also energized. 100-2 which is much smaller
Electricity can be supplied with power of about 00 W, and vice versa.

The electric heaters 7a, 7 to be energized in this way are
By supplying electricity to the electric heaters 7b and 7a other than the heaters b with low power, it is possible to prevent the contents of the portion apart from the electric heaters 7a and 7b to be energized from locally causing a temperature drop, The convection path of the contents is complicated and unstable, and the rice can be cooked more uniformly throughout.

In the above embodiment, two electric heaters 7 are described. However, three or more electric heaters 7 may be provided. In this case, in the heating immediately before the boiling, at least two or more electric heaters 7 are energized, and not all of the electric heaters 7 are necessarily necessarily energized. Also, in the step of individually energizing the electric heaters 7, some of the electric heaters 7 are energized, and some of the other electric heaters 7 are not energized. It is not limited to one.

[0038]

According to the present invention, a plurality of electric heaters 7a, 7b for heating different positions of the pan 6 are provided below the pan 6.
And the electric heaters 7a and 7b are energized at the same time to strongly heat them and bring them to a boil quickly.

After the contents 11 of the pan 6 have boiled, the electric heaters 7a and 7b are energized alternately, so that the contents 11 immediately above the energized electric heater 7 are strongly heated and energized. The contents 11 in the vicinity of the unheated electric heater 7 are indirectly heated by the convection of the contents 11.

In a conventional electric rice cooker, even if it is heated uniformly over the whole, it is inevitable that a slight uneven heating occurs, and a part heated strongly and a part heated relatively weakly are not avoided. Occurs. And since this state continues in the whole process of rice cooking, in the portion where the heat of the electric heater 7 is hardly transmitted, the convection generated from the strongly heated portion is always indirectly heated, so that the direct heating is performed. Insufficient heating occurs because it is not performed.

However, in the present invention, since the plurality of electric heaters 7a and 7b are switched and heated alternately, a portion where heating is insufficient at one time can be changed by switching the electric heaters 7a and 7b at other times. The heater is strongly heated by the nearby electric heater 7 and is sufficiently heated throughout.

Further, in the conventional electric rice cooker, since only a certain portion is always heated, the viscosity of the contents 11 and the swelling of the rice grains progress, and when the fluidity becomes poor, the electric heater 7 is heated. Ascending flow occurs continuously at a specific location close to, and only descending flow occurs at a location away therefrom.

Then, at the place where the upward flow occurs, the strong upward flow displaces the rice grains, the route of the upward flow is fixed, and the upward flow along a certain path is constantly continued. Therefore, only a specific portion along the route is strongly heated, and there is a tendency that local cooking is excessive.

According to the present invention, however, even at a point where an upward flow occurs at some point, the upward flow is lost when the electric heaters 7a and 7b are switched, and the path of the upward flow once generated also disappears. Therefore, when the electric heaters 7a and 7b are switched again, a path is newly generated in the upward flow, but the path is newly generated in a place different from the previously generated path.
Do not overcook locally.

According to the second aspect of the present invention, the sum of the electric power when the electric heaters 7a and 7b are individually energized is larger than the rated electric power of the electric rice cooker, and the electric heaters 7a and 7b are individually energized. Then, since the range directly heated by the electric heaters 7a and 7b is small, the narrow range is strongly heated with large power close to the rated power.

Since the range to be heated is switched one after another, the pot 6 is heated at any point over the entire range of the pot 6 even if it is temporary. As a result, the cooked rice has crab holes over the entire surface, so that a very good cook can be obtained.

[0047]

Therefore, according to the present invention, rice is cooked uniformly over the whole, and there is an effect that cooking unevenness does not occur.

Conventionally, in order to eliminate uneven cooking, the intention was to heat the pan 6 as uniformly as possible. However, according to the present invention, only a part of the pan 6 is intentionally heated unevenly. By switching the heating location over time, uneven cooking was eliminated and rice was cooked uniformly over the whole.

Further, according to the present invention, when a part of the pot 6 is heated, the power density per unit area is increased by the heater having a large output, and the power is not locally exceeded without exceeding the rated power of the whole electric rice cooker. By heating strongly and switching the heating range one after another, it is possible to obtain the same rice cooking result as when heating with power exceeding the rated power throughout.
You can cook delicious rice with crab holes all over.

[Brief description of the drawings]

FIG. 1 is a central longitudinal sectional view showing one embodiment of an electric rice cooker embodying the present invention.

2A is a plan view showing an arrangement of an electric heater with respect to the pan in the embodiment of FIG. 1, and FIGS.
FIG. 4 is a central longitudinal sectional view showing a convection state of a content liquid when two electric heaters are individually energized.

3 (a) is a wiring diagram of the electric heater in FIG. 1, and FIG. 3 (b) shows a time-dependent program for energizing two electric heaters.

FIG. 4A is a plan view showing another embodiment of the arrangement of the electric heater with respect to the pan, and FIGS. 4B and 4C are convection states of the content liquid when two electric heaters are individually energized. FIG.

[Explanation of symbols]

 6 Pot 7a, 7b Electric heater

Claims (1)

(57) [Claims] 1. A method of storing rice and water in a pot and cooking by heating from the bottom of the pot, wherein a plurality of electric heaters for heating different positions on the bottom of the pot are arranged at the bottom of the pot. , When the plurality of electric heaters are individually energized,
The sum of the power must be greater than the rated power of the electric rice cooker
And, the plurality of electric heaters least simultaneously into two or more, restricting the current to the total power is equal to the rated power quality
And heating the pot until just before boiling, and then alternately energizing the electric heaters individually to heat up to the dry-up condition.