JP3486897B2 - rice cooker - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a rice cooker,
In particular, it relates to a multifunction rice cooker capable of cooking multiple types of rice with different heating patterns.

[0002]

[Problems to be Solved by the Invention] Conventionally, white rice (polished rice) is usually used with the same amount of water, for firming, softening, quick cooking, fresh rice, summer, etc. for rice quality and hardness after cooking. There is known a rice cooker having a function of differently cooking and a function of differently cooking with different amount of water relative to the amount of rice, such as brown rice or porridge. Each rice cooking course has a different heating pattern. And
Generally, in the cooked rice course of brown rice and porridge, the amount of water added to the amount of rice is larger than that of the cooked rice course of polished rice, and the amount of heat after boiling is reduced.

In the conventional rice cooker, selection of the various rice cooking courses is performed by using one menu switch, or by using a menu switch in combination with a white rice hardness level sorting switch or a fresh rice degree switch.

As described above, it is necessary to change the amount of water added to the amount of rice depending on the rice cooking course. However, if the amount of water added is not suitable for the rice cooking course, for example, the amount of water added to the rice cooking course with a large amount of water added will be adjusted. After that, if you accidentally cooked rice on a rice course with a small amount of water,
Overheating may cause spillage or charring, or insufficient heating may cause uneven heating and leave cores.

Further, in the rice cooker having a large number of rice cooking courses as described above, if the selection of various rice cooking courses is performed by only one selection means such as a menu switch, the number of operations for selection is large. As a result, usability deteriorates and the possibility of erroneous selection increases. Therefore, although the selection means such as a plurality of switches are used together to select an arbitrary rice cooking course, when the plurality of selection means are used together as described above, the combination cannot be actually set. Nevertheless, the operation of the selection means may give the impression that such a combination is possible. For example, even if it is impossible to cook brown rice by early cooking, if one of the selecting means selects a fast cooking course and then the other selecting means of a brown rice course, the user can quickly cook the brown rice. There is a risk of misunderstanding.
In addition, it is impossible to set a rice cooking course such as cooking freshly-polished brown rice, but if you select the newly-polished rice course with one of the selection means and then select the brown rice course with the other selection means, it will be set. The user may get the impression that an impossible rice cooking course has been set.

[0006] In addition to white rice, rice cookers such as three-minute rice, five-minute rice, seven-minute rice, and the like, which are equipped with a separate cooking mechanism according to the degree of rice polishing, have been known. However, in the rice cooker to which a mechanism for separately sorting rice according to the degree of rice polishing is added, conventionally, functions such as a rice cooking course for brown rice and hardness distinction of polished rice are omitted due to operability. Therefore, it is good for people who mainly eat separated rice, but for those who are healthy and really want to cook brown rice, or who usually want to cook mainly polished rice, it is not always necessary to cook rice with minced rice every time, Functions are lacking. In addition, even if the rice is divided, whether it is three minutes, five minutes, or seven minutes is not always fixed every time.

[0007] Further, brown rice, three-minute rice, five-minute rice,
Seven-minute rice and milled rice have different heating patterns when cooking rice, and when rice is cooked in a rice cooking course that is not suitable for rice quality, problems such as spillage and insufficient core will occur.

The present invention is intended to solve such a problem, and an object thereof is to prevent deterioration of usability in response to the expansion of the function of the rice cooker. Moreover, it aims at providing the rice cooker which can perform the optimal rice cooking according to a rice-polishing degree.

[0009]

In the rice cooker according to the first aspect of the invention, in each rice cooking course of the first cooking function, the amount of water added is substantially the same as the amount of rice, but by changing the heating pattern, Rice is cooked in different states of polished rice. On the other hand, each rice cooking course of the second cooking function is for, for example, brown rice, divided rice, or porridge, and the amount of water relative to the amount of rice is different from the rice cooking course of the first cooking function. Cooking is done by adjusting the amount of water and the heating pattern according to the quality. Then, the rice cooking course having the first cooking function is carried out by the first selecting means, and the rice cooking course having the second cooking function is carried out by the second selecting means, but both rice cooking methods in which the amount of water is different from the amount of rice are different. Mechanism
Due to the different selection means for selecting the rice cooking course, it is absolutely necessary to change the selection means when the water content is different from that of the polished rice that is used frequently on a daily basis. Compared to the case where the course is selected by the same operation means or the case where a plurality of selection means are used in combination, it is possible to prevent the inappropriate rice cooking course from being selected with respect to the amount of water adjusted.

According to the second aspect of the invention, the amount of water relative to the amount of rice is not dependent on the normal rice cooking course, the rice cooking course for shortening the rice cooking time, the adjustment of hardness, and the adjustment according to the quality of rice in the cooked rice of polished rice. Although it may be almost the same, by consolidating the selection of rice cooking courses with the same water content into one operation means, the heating pattern will change even if the rice cooking course settings are incorrect due to an incorrect operation of the selection means. only not to the desired cooking up, fatal problems such as boiling over and scorched Ru is prevented.

If there is only one selection means consisting of a switch or the like, by continuously operating this selection means, for example, even if the brown rice course is selected next to the fast-cooking course, a plurality of types of rice cooking courses are combined. Although there is no sense that there is more than one selection method, if you select a fast cooking course with one selection method and then select a brown rice course with another selection method, there is a misunderstanding that it was set to cook brown rice with early cooking. May occur. On the other hand, in the rice cooker of the invention of claim 3 , when the fast-cooking course is selected,
Since the selection switching operation to the rice cooking course, such as the brown rice course, in which the amount of heat after boiling is smaller than that of the early cooking course is not accepted, misunderstanding in operation is prevented.

If there is only one selection means consisting of a switch or the like, by continuously operating this selection means, for example, even if the brown rice course is selected next to the newly milled rice course, a plurality of rice cooking courses are combined. Although there is no sense of being done, if there are multiple selection methods, if you select a freshly polished rice course with one selection method and then select a brown rice course with another selection method, it will be a combination that is unlikely to be freshly polished rice. There is a risk of misunderstanding that the rice cooking course has been set. On the other hand, in the rice cooker according to the fourth aspect of the present invention, since the selection switching operation to the brown rice course cannot be accepted in the state in which the freshly polished rice course is selected, it is possible to prevent operational misunderstanding.

In the rice cooker of the fifth aspect of the invention, in addition to various rice cooking courses for polished rice, it is possible to select various rice cooking courses according to the degree of rice polishing such as divided rice. In addition to being able to cook different rice, it is also possible to cook rice optimally according to the degree of rice polishing, and the range of choices for rice types can be expanded, providing a multifunctional rice cooker . Furthermore, by adding even cooking course of performing cooking suitable for rice seminal US freshly, so that the selection of the cooking courses corresponding to the milled degree is richer.

Further, in the rice cooker according to the invention of claim 6 , the selection of the rice cooking course according to the degree of rice polishing is performed by selecting the rice cooking course set when the cutting operation means is operated to the cut state. If it is possible, it becomes clear to the user that it is only possible to operate the selection means to select the brown rice course or the divided rice course after turning it off. Therefore, it is possible to naturally inform the user that the overlapping operation of the selecting means for the rice course and the other operating means is additional.

For example, when rice is cooked in the divided rice course, if the rice cooking course is set to the off state, it will be remembered as it is. There may be a problem that the rice is mistakenly separated and cooked with rice. On the other hand, claim 7
In the rice cooker of the invention of 1), when the rice cooker is turned off, the rice cooker course for milled rice is automatically changed, so that the above-mentioned problems are prevented. In addition, for example, when selecting a savory rice course, it is customary for the user to set the rice cooking course to the savory rice course in advance, and the usability does not deteriorate.

[0016] In addition, in the rice cooker of the invention of claim 8, by the and this rice course in accordance with the polished rice degree including the rice course in accordance with the polished rice time, such as rice freshly courses and KenYone course <br/> In the same manner as the rice cooker of the invention of claim 7 , for example, when the rice is freshly milled once and then the rice is selected and cooked, the rice is freshly milled and cooked as it is, even after 2 weeks when the rice is not freshly milled. This prevents the trouble that occurs.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the rice cooker of the present invention will be described below with reference to the drawings. In FIG. 2, 1
Is a pot that is a container that is housed in the body of the rice cooker (not shown) and that contains water and rice that are objects to be heated. The pot 1 is heated by a heating means 2 such as an electric heater or an induction heating coil. . Further, 3 is a temperature detecting means such as a thermistor for detecting the temperature of the pot 1, and based on the temperature information from the temperature detecting means 3, the control means 4 including a microcomputer or the like turns on or off the heating means 2. It is designed to control output. Further, the control means 4 includes the heating means 2
In addition to the temperature detecting means 3 and the temperature detecting means 3, a display means 5 for displaying various time information and the selection status of the rice cooking course, and an operating means 6 for performing various operations are respectively connected.

FIG. 1 shows the display means 5 and the operating means 6 provided on the outer surface of the main body. Display means 5
Is equipped with an LCD 11, and along one side of this LCD 11, the character strings "white rice", "hard", "soft rice", "freshly polished rice" indicating each rice cooking course of the first cooking function. , A first course designated portion 12a consisting of "quick cook" is formed, and along the other side of the LCD 11,
A second course instructed part 12b is formed which is composed of the character strings "brown rice", "three minutes", "five minutes", "seven minutes", and "porridge" showing the respective rice cooking courses of the second cooking function. ing. The LCD 11 has a course instruction section 13 including triangular instruction marks for instructing the course-designated sections 12a and 12b corresponding to the currently selected rice cooking course. Further, the LCD 11 has a time display unit 14 that displays the current time and the reserved time for reserved rice cooking.

Further, on both sides of the LCD 11, a cutting switch 16 as a cutting operation means, a rice cooking switch 17 for starting rice cooking, a menu switch 18 as a first selecting means, and a second selecting means. Health course switch as
19 and are provided. These switches 16, 17, 18,
19 is a push button. The menu switch
18 is for selecting an arbitrary rice cooking course from the plurality of rice cooking courses having the first cooking function, and the health course switch 19 is optional from among the plurality of rice cooking courses having the first cooking function. It is for selecting the rice cooking course.

Reference numeral 21 is a rice cooking lamp that lights up during rice cooking.
Reference numeral 22 is a heat-retaining lamp that lights up during heat-retention.
The display means 5 together with D11.

The plurality of rice cooking courses having the first cooking function include a normal rice cooking course, a white rice course, a firming course, a soft rice course, a freshly polished rice course, and an early cooking course. These use milled rice. On the other hand, the plurality of rice cooking courses having the second cooking function include a brown rice course, a three-minute rice course, a five-minute rice course, a seven-minute rice course, and a porridge course. In this way, the rice cooking course having the second cooking function is for brown rice or divided rice, and includes a rice cooking course according to the degree of rice polishing. The porridge course uses polished rice.

Further, either of the rice cooking courses of the above-mentioned two separate cooking mechanisms is selectively selected. Also,
In each rice cooking course having the first cooking function, the amount of water added to the amount of rice is the same or almost the same. That is, the pot 1
The same water level line is used when adjusting the water level based on the water level line formed on the inner surface of the. On the other hand, in each rice cooking course of the second cooking function, the amount of water relative to the amount of rice is larger than that of the first cooking function, and they are not necessarily the same as each other, and the water is adjusted according to the quality of the rice. In addition, in each rice cooking course, in addition to the difference in water addition, the heating pattern is different. These heating patterns are controlled by the control means 4 which realizes the respective rice cooking courses of the both cooking separating mechanisms as the functions on the program.
The amount of heating after boiling is less in each rice cooking course of the second rice cooking function than in each rice cooking course of the first rice cooking function,
Moreover, the boiling duration is long. This is to make it possible to cook softly and to prevent spillage due to weak heating. In addition, in each rice cooking course of the first cooking function, rice is cooked mainly in different cooked states of polished rice due to the difference in heating pattern. on the other hand,
The difference in the heating pattern in each rice cooking course of the second cooking function corresponds to the difference in rice quality.

Here, each of the rice cooking courses will be described in more detail. In the first cooking function, the firmness course and the softness course are for adjusting the hardness of polished rice.

The freshly milled rice course is for dealing with differences in rice quality of milled rice. That is, freshly milled rice has less oxidation of fatty acids around rice than normal milled rice, but the newly milled rice course is a cooking course suitable for such rice quality. More specifically, since the freshly polished rice has good water absorption, it shortens the pre-absorption (boiled) time before boiling and tends to make the area around the rice watery. The heating pattern is designed to reduce the size. In addition, the freshly milled rice course is a rice cooking course that can be applied to rice (polishing) in which old rice that has been left for a long time after rice polishing has been re-milled. It should be noted that as a course for cooking rice with different rice qualities of polished rice in this manner, there may be a new rice course, a summer rice course, etc. in addition to the freshly milled rice course.

Further, the early cooking course gives priority to shortening the rice cooking time. That is, this is a rice cooking course in which the heating pattern is set so that the preliminary water absorption time is shortened, the boiling heating is strengthened, and the spotty time is shortened so that the rice cooking time is shorter than that in normal rice cooking.

Brown rice for 3 minutes, 5 minutes, and 7 minutes
The milling rate is 100% and that of milled rice with 90% milled rice polishing ratio is that three-minute rice is close to brown rice, and seven-minute rice is similar to polished rice in water absorption and gelatinization properties.

The brown rice course in this embodiment has a residual heat (hitashi) for absorbing water of about 50 to 60 ° C. (milled rice is about 40 ° C.) at a high temperature for about 60 minutes as compared with conventional milled rice. (For polished rice, about 20 minutes)
After that, the boiling time is set to about 40 minutes (for polished rice, about 20 minutes) to lengthen the gelatinization time. Each rice cooking course for sowing rice is set to a heating pattern between a brown rice course and a white rice course according to the quality of each rice so that optimum rice can be cooked. In addition, the water content of the brewed rice is set slightly higher than that of the polished rice in order to prolong the boiling duration.

When cooking rice, add rice in the pan 1,
Add water according to the amount of rice and the cooking course.
This water adjustment is performed by using the water level line formed on the inner surface of the pot 1 as a guide. In addition, when the desired rice cooking course is selected by the menu switch 18 or the health course switch 19, the rice cooking switch 17 is pressed to start the rice cooking. After this rice is cooked, the temperature is kept warm.

When selecting the above-mentioned rice cooking course, the selected rice cooking course is displayed on the display means 5 and the course-designated portion 12 is selected.
The settings are displayed by the a and 12b and the course instruction unit 13.
Then, every time the menu switch 18 is pressed, the rice cooking course is cyclically switched in the order of the white rice course, the firm course, the soft rice course, the freshly milled rice course, the early cooking course, and the white rice course. On the other hand, every time you press the health course switch 19,
The rice cooking course is cyclically switched in the order of brown rice course, three-minute rice course, five-minute rice course, seven-minute rice course, porridge course, and brown rice course. The selected rice course is either a white rice course, a firm course, a soft rice course, a freshly polished rice course, an early cooking course, a brown rice course, a three-minute rice course, a five-minute rice course, a seven-minute rice course, or a porridge course. There is only one, and the selected one rice cooking course is displayed by the course instruction unit 13.

According to the configuration of the above-mentioned embodiment, the hardness of conventional polished rice is divided into different types, such as different types of rice, early cooking, and a plurality of rice cooking courses such as brown rice and porridge. It is possible to provide a rice cooker equipped with a plurality of rice cooking courses with good selectivity. That is, in addition to various types of rice, such as polished rice, it is possible to cook rice optimally according to the degree of rice polishing.
In addition, a freshly-polished rice course suitable for freshly-polished rice has been added, further enhancing the selection of rice cooking courses according to the degree of rice polishing.

Further, when trying to cook rice other than polished rice by changing the amount of water added to the amount of rice, the rice cooking course is inappropriate for the amount of water added, that is, there is a risk of spillage. Can be prevented as much as possible from being selected. More specifically, the rice cooking course is selected by different switches (menu switch 18 and health course switch 19) between the first cooking mechanism and the second cooking function in which the amount of water added is different from the amount of rice. Therefore, in the case of using different amounts of water than the polished rice that is often used on a daily basis, it is absolutely necessary to change the selection means, and when selecting rice cooking courses with different amounts of water by the same switch, or Compared with the case of using a plurality of switches together, it is possible to prevent the inappropriate rice cooking course from being selected for the amount of water that has been adjusted.

Further, since the kind of cooking courses respectively selected its on each switch 18, 19 is reduced, it increases the identification of the operation and this also increases the effect of erroneous selection prevented by.

Further, since the selection of the rice cooking course with the same water content is integrated in the menu switch 18 which is one operation means, even if the rice cooking course is erroneously set due to an erroneous operation of the switches 18 and 19, the heating pattern can be changed. However, it is possible to prevent fatal problems such as spillage and burning by simply changing the temperature and not producing the desired result.

The menu switch 18 as a selection means
The name is not limited to "menu", but may be "white rice cooked separately" or the like. The first cooking function for selecting a rice cooking course by the switch 18 may have all the functions of shortening the cooking time, adjusting the hardness, and adjusting according to the rice quality. , May have only some functions.

FIG. 3 shows another embodiment of the rice cooker of the present invention. In this embodiment, when the menu switch 18 is pressed when any one of the rice cooking course of the first cooking function, that is, the white rice course, the firm course, the soft rice course, the freshly milled rice course and the early cooking course is selected. ,
As shown by a thick solid arrow A in FIG. 3, the selection is cyclically switched among the plurality of rice cooking courses of the first cooking function. On the other hand, if the health course switch 19 is pressed while any one of the rice cooking courses of the first cooking function is selected, the second cooking is performed as indicated by a thin broken arrow B in FIG. The selection of the rice cooking course switches to the brown rice course of the dividing function.

Also, a brown rice course having a second cooking function,
When the health course switch 19 is pressed when any one of the three-minute rice course, the five-minute rice course, the seven-minute rice course and the porridge rice course is selected, as shown by a thick broken arrow C in FIG. In addition, the selection is cyclically switched among the plurality of rice cooking courses having the second cooking function. On the other hand, similarly, when any one of the rice cooking courses of the second cooking function is selected, the menu switch
Even if 18 is pressed, as shown by the thin solid arrow D in FIG. 3, the rice cooking course remains the same and the operation of the menu switch 18 is invalidated.

[0037] If any of the brown rice course, the three-minute rice course, the five-minute rice course, the seven-minute rice course and the porridge course is selected, once turn the selection to the rice cooking course for polished rice. Press the switch 16 to clear the current settings for the rice cooking course and then make the settings again. That is, once the off switch 16 is pressed to turn it off, the rice cooking course for polished rice is selected.

According to the configuration of the above embodiment, when a plurality of switches (menu switch 18 and health course switch 19) are used together for selecting the rice cooking course, erroneous setting is made by a combination of the operations of the switches 18 and 19. It is possible to prevent spillage and scorching due to. More specifically, when operating the menu switch 18 and the health course switch 19 with each other, when the brown rice course, the divided rice course, and the porridge course with a large amount of water are selected,
Since it is not possible to selectively switch to the rice cooking course for milled rice with less water content, it is possible to prevent rice from being cooked by heating in the white rice course or early cooking course with a large amount of water relative to the amount of rice. It can prevent spillage.

Similarly to the difference in the amount of water added, the amount of heat after boiling may affect spillage and charring, but even if the amount of water is large, there is no problem of spillage if the amount of heat is small. On the other hand, in the above embodiment, the menu switch
When operating 18 and the health course switch 19 mutually, it is impossible to switch from the rice cooking course such as rice porridge that has a small amount of heating after boiling to the rice cooking course such as a stake course for polished rice with a larger amount of heating. It is possible to prevent spillage more reliably.

FIG. 4 shows still another embodiment of the rice cooker of the present invention. In this embodiment, when the health course switch 19 is pressed when any of the white rice course, the firm course and the soft rice course among the rice cooking courses of the first cooking mechanism is selected, a thin broken line in FIG. As shown by the arrow B, the brown rice course of the second cooking mechanism is selected as in the case of the above-mentioned embodiment, but when either the freshly milled rice course or the early cooking course is selected. Even if the health course switch 19 is pressed, as shown by the thin broken arrow E in FIG. 4, the rice cooking course remains the same as the brown rice course, and the operation of the health course switch 19 is invalidated.

According to the configuration of the above embodiment, when a plurality of switches (menu switch 18 and health course switch 19) are used together for the selection of the rice cooking course, the combination of the operations of the switches 18 and 19 actually causes Since it is not possible to combine rice cooking courses that cannot be set, it is possible to prevent misunderstandings during operation. More specifically, if there is only one means for selecting a rice cooking course consisting of a switch, even if the brown rice course is selected next to the fast cooking course by continuous operation of this switch, multiple types of rice cooking courses will be selected. Although there is no feeling that they are combined with each other, if there are a plurality of switches, for example, two as in this embodiment, one switch selects the fast-cooking course, and then the other switch selects the brown rice course. There is a risk of misunderstanding that brown rice has been set to be cooked. On the other hand, in the rice cooker of the above-mentioned embodiment, the selection switching operation to the brown rice course cannot be accepted in the state where the fast-cooking course is selected. it can. Similarly, even if a freshly polished rice course is selected, the selection switching operation to the brown rice course is not accepted, so there is a misunderstanding that a combination of freshly milled brown rice, which is an impossible rice cooking course, is set. The operation that invites can be prevented.

The name of "fast-cooking" displayed on the first course designated portion 12a or the like is not limited to this, and may be "high-speed cooking" or the like. The early cooking course is
The point is that the rice cooking course should give priority to shortening the rice cooking time as compared with regular polished rice.

In the above embodiment, the description has been made by taking the case of early cooking and freshly milled rice as an example. However, a combination of rice cooking courses such as fresh rice, summer rice, charred rice and cooked rice may be misleading when combined. If the operation specifications avoid the above, the gist of the present invention is satisfied.
The combination of the early cooking course and the brown rice course is actually an example of functional misunderstanding because the time is not shortened, and the combination of the freshly milled rice course and the brown rice course is an example that is not possible in practice.

Next, still another embodiment of the present invention will be described. In this embodiment, when the cut switch 16 is pressed to turn it into an off state, any rice cooking course in which the hardness of polished rice is being divided, that is, a white rice course for obtaining ordinary hardness, a firm course, and a soft course Is stored, and the rice cooking course is set in the off state. The rice cooking course stored in this manner is the rice cooking course used for the previous rice cooking among the white rice course, the firming course, and the soft rice course, and this is stored as the rice cooking course often used every day.

Then, by using the health course switch 19, before putting the rice into a rice cooking course (brown rice course, three-minute rice course, five-minute rice course, seven-minute rice course or porridge course) having a second cooking function, The rice cooking course in the cut-off state must be in a state of being selectively set. That is, unless the rice cooking course in the cut-off state is selected, even if the health course switch 19 is pressed, the rice cooking course having the first cooking function cannot be switched to the rice cooking course having the second cooking function.

According to this structure, the health course switch 19
This makes it clear to the user that the rice can only be put into the brown rice course or the cooked rice course for fractionated rice after it has been turned off. It can inform the user naturally.

Next, still another embodiment of the present invention will be described. In this embodiment, for example, when rice is cooked in a rice course of 5 minutes, the same heat retention as in the case of polished rice is performed with the setting of the rice course of 5 minutes. Since the sugar content of sorghum is easily putrefaction and long-term heat retention causes the generation of rotten odors, the heat insulation lamp 22 blinks after the heat insulation has elapsed for a period of time, such as 8 to 12 hours, considering the degree of decay. Encourage them to stop the heat retention.

It is preferable to keep the heat retention because automatically turning it off promotes decay. However, if an odor is generated, the user may think that the device is out of order if there is no information on the reason for it.Therefore, keep warm the rice cooked in the rice cooking course while keeping warm as mentioned above. It is better to display that you are.

To stop the heat retention, the off switch 16 is pushed. After pressing the off switch 16 to turn it off, the rice cooking course setting is automatically changed to the rice cooking course for milled rice. This automatically set rice cooking course is
Similar to the previous example, the rice cooking course may be selected from among the white rice course, the firm course, and the soft rice course, the hardness of which is selected by the user.

The freshly polished rice course is the same as in the case of the cooked rice course for divided rice. It becomes warm after cooking rice, and after stopping the heat retention with the switch 16, return to the rice cooking course for polished rice. Has become.

According to the configuration of the above-mentioned embodiment, it is possible to realize the operability that is as accurate as possible in the selection setting of the rice cooking course in every use of the rice cooker. To explain in more detail, for example, if you cooked rice in the sardine rice course last time, if the rice cooking course settings are stored in memory even if the rice cooking course is turned off, at home that uses the sparse rice course irregularly. ,
There may be a problem that the polished rice is mistakenly separated and cooked with rice. On the other hand, in the rice cooker of the present embodiment, when the rice cooker is turned off, the rice cooker course for milled rice is automatically changed, so that the above-mentioned problems are prevented. Also, if it is a specification that always returns to the cooked rice course for milled rice when turned off, it becomes a habit for the user to set the cooked rice course to the divided rice course in advance when selecting the divided rice course. The sex does not get worse.

Furthermore, the same applies to the freshly milled rice course and the like, and even after two weeks have passed since the rice was not freshly milled,
You can prevent the problem that rice is cooked in the freshly milled course.

In the above embodiment, when the health course switch 19 is pressed while the rice cooking course having the first cooking function is selected, the brown rice course is always selected and set first. However, the rice cooking course that is preferentially selected and set when the health course switch 19 is pressed is not necessarily limited to the brown rice course, and the three-minute rice course,
It may be a cooked rice course that is frequently used as a health course, such as a five-minute rice course or a seven-minute rice course. As a result, when the rice is cooked, the rice cooking course for the polished rice is set, and when the health course switch 19 is pressed next time, the rice cooking course of the frequently used health course is set, which improves usability.

[0054]

According to the rice cooker of the first aspect of the present invention, while there are many rice cooking courses, these rice cooking courses are
Since the selection means of 1 and the second selection means are divided, the number of types of rice cooking courses selected by each selection means is reduced, so that the distinctiveness in operation is increased and the effect of preventing erroneous selection is enhanced. Moreover, by dividing multiple rice cooking courses according to the amount of water added to the amount of rice, it is possible to prevent the inappropriate rice cooking course from being selected depending on the amount of water added, and prevent inconveniences such as spillage during rice cooking. it can.
In this way, it is possible to prevent deterioration of usability in a rice cooker with expanded functions.

Further, according to the rice cooker of the second aspect of the invention, since the selection of the rice cooking course having the same water content is integrated into one operation means, the rice cooking course is erroneously set due to an erroneous operation of the selection means. as well, the heating pattern is changed only not to the desired cooking up, Ru can be fatal bug prevention, such as boiling over or burnt.

According to the rice cooker of the third aspect of the present invention, when a plurality of selecting means are operated together, a combination of rice cooking courses that cannot be actually set cannot be performed. Therefore, misunderstanding in operation can be prevented and the function can be improved. It is possible to prevent usability deterioration in the expanded rice cooker.

According to the rice cooker of the fourth aspect of the present invention, since the combination operation of the rice cooking courses that cannot be actually set cannot be performed, misunderstanding in operation can be prevented and the usability of the rice cooker with the expanded function can be prevented. it can.

[0058] According to cooker of the invention of claim 5, except that it is various cooking divided in polished rice, it is possible also optimal cooking according to the polished rice degree of such minute Hazuki rice, according to the seminal US degree rice More appropriate course selection.

According to the rice cooker of the invention of claim 6 ,
It is possible to inform the user of the operation naturally that the overlapping operation of the selection means for the rice cooking course and other operation means according to the degree of rice polishing such as the brown rice course and the divided rice course is added. The operability of selection is improved.

According to the rice cooker of the seventh aspect of the present invention, it is possible to prevent an error in setting the rice cooking course as much as possible in every use, and prevent deterioration of usability in a rice cooker having an expanded function.

Further, according to the rice cooker of the invention of claim 8 , for example, when the rice is freshly milled and the course is selected and cooked, the rice is freshly milled and cooked as it is, even after 2 weeks from which the rice is not milled. It is possible to prevent the malfunction.

[Brief description of drawings]

FIG. 1 is a front view of a display means and an operating means showing an embodiment of a rice cooker of the present invention.

FIG. 2 is a block diagram showing a schematic configuration of the above.

FIG. 3 is an explanatory view of selecting a rice cooking course showing another embodiment of the rice cooker of the present invention.

FIG. 4 is an explanatory diagram of selection of a rice cooking course showing still another embodiment of the rice cooker of the present invention.

[Explanation of symbols]

16 off switch (off operation means) 18 Menu switch (first selection means) 19 Health course switch (second selection method)

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Claims (8)

(57) [Claims] 1. A first cooking function that allows multiple types of rice to be cooked by adjusting the amount of water to be approximately the same as the amount of rice, and a case where the amount of water to the amount of rice is the first cooking function. A second cooking function that enables multiple types of rice cooking with different amounts of water, and a first rice cooking course that selects an arbitrary rice cooking course from the plurality of rice cooking courses of the first cooking function.
And a second selecting means for selecting an arbitrary rice cooking course from the plurality of rice cooking courses having the second cooking function as an alternative to the selection by the first selecting means. Rice cooker characterized by that. 2. The first cooking function includes, in addition to the normal white rice cooking course, a rice cooking course that shortens the rice cooking time such as early rice cooking, or the hardness of polished rice such as firm or soft rice. A rice cooking course to adjust or freshly polished rice,
The rice cooker according to claim 1, comprising a rice cooking course for cooking rice with substantially the same amount of water as the amount of rice, such as a course for cooking rice with different rice qualities such as fresh rice and summer rice. 3. A normal rice cooking course and this normal rice cooking course
Early cooking course that cooks rice in a shorter time than cooking
Multiple rice cooking courses including and, among these rice cooking courses
With multiple selection means to select any rice cooking course from
Well, with the above-mentioned early cooking course selected, this early cooking
By selecting means different from the selecting means for selecting a course
The amount of heat after boiling was less than that of the pre-cooking course.
Select to various rice cooking courses that cook rice with a heating pattern
A rice cooker characterized by being impossible to replace . 4. Polished rice suitable for freshly milled rice
This includes a freshly prepared course and a brown rice course for cooking brown rice.
A number of rice cooking courses and any of these rice cooking courses
A plurality of selection means for selecting a rice course,
With the freshly selected course selected,
The selection means different from the selection means for selecting the
A rice cooker characterized by not being able to switch the selection to the brown rice course . 5. Cooked polished rice with different heating patterns.
For multiple rice cooking courses and the degree of rice polishing such as brown rice and divided rice
A cooked rice course that suits you and any of these cooked rice courses
It has a selection means to select the rice cooking course,
A rice cooker having a rice cooking course for cooking rice suitable for rice. 6. A rice cooking course selection operation according to the degree of rice polishing
Is set when the off operation means is operated to the off state.
This is possible when the cooking rice course is selected.
The rice cooker according to claim 5, wherein: 7. In addition to the rice cooking course for polished rice, brown rice and three
Depending on the degree of rice polishing, such as diced rice, diced rice, and diced rice
Equipped with a cooked rice course, a rice cooked course according to the degree of rice polishing
After the rice is cooked more and after being cut by the cutting operation means
Is a rice cooker characterized by changing the rice cooking course to a rice cooking course for polished rice . 8. A rice cooking course according to the degree of rice polishing
Freshly-polished rice course that cooks rice suitable for fresh rice, and polishing rice
The rice cooker according to claim 7 , comprising a rice cooking course according to a rice polishing time such as a course .