JP3624710B2 - Cooked rice incubator - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooked rice warmer mainly used at home.
[0002]
[Prior art]
In recent years, various heat-retaining methods have been proposed so that heat-heated rice can be eaten deliciously, and means have been devised that allow rice to be eaten deliciously even if it has been kept warm for a long time.
[0003]
A conventional example will be described with reference to FIGS.
FIG. 10 shows the configuration of a conventional cooked rice warmer, where 1 is a pan for adding cooked rice, 2 is a heating means for heating the cooked rice, 3 is a temperature detection means for detecting cooked rice, and 4 is optimal for improving the heat insulation performance. The first heat retaining means 5 for performing heat insulation at the first temperature level, and 5 is a kill temperature for the spoilage bacteria vegetative cells, and a second heat insulation for performing heat insulation at the second temperature level higher than the first temperature level. Means 6 is a third heat retaining means for performing heat insulation at a third temperature level that is higher than the first temperature level and lower than the second temperature level, and 7 is a second heat retainer from the heat retaining by the first heat retaining means. The first heat insulation amount determination means 8 for determining the amount of cooked rice that is kept warm according to the time required for the temperature rise to the fourth temperature level at the time of transition to the heat insulation means, 8 is the first predetermined heat insulation by the first heat insulation means 4 The amount of heat retention is determined by the second heat retaining means 5 during the time of A control means for controlling the heating means 2 to perform the warming by a third insulation means 6 after the second cycle to perform predetermined time went predetermined number of times corresponding to the thermal insulation amount determined by the stage 7.
[0004]
The operation of the conventional rice cooker configured as described above will be described below with reference to FIG.
[0005]
In FIG. 11, 21 is a first heat insulation temperature level, 22 is a second heat insulation temperature level, 23 is a third heat insulation temperature level, 24 is a fourth heat insulation temperature level, the vertical axis is the rice temperature, the horizontal The axis shows time.
[0006]
After the completion of cooking, the control means 8 keeps the temperature by the first temperature keeping means 4 for the first predetermined time T1, which is the rot bacteria growth temperature holding time, at the first temperature level 21 that is optimal for improving the heat keeping performance. Next, the second heat retaining means 5 is kept warm for a predetermined time T2 at the second heat retaining temperature level 22, which is the killing temperature of the rotting bacterial vegetative cells, thereby preventing the rice from being spoiled. The warming time T2 by the second warming means 5 is the fourth temperature level due to the heating by the first warming amount judging means in the process of shifting from the warming by the first warming means 4 to the warming by the second warming means 5. It is determined according to the heat insulation amount determined by the first heat insulation amount determination means 7 by the time required for the temperature increase to 24. Thereafter, after repeating this cycle a predetermined number of times, the third heat retaining means 6 performs heat insulation at the third temperature level 23.
[0007]
[Problems to be solved by the invention]
However, in the conventional heat insulation control, the initial temperature at the start of the heat insulation amount determination is unclear, and even with different heat insulation amounts, the heat insulation by the first heat insulation means 4 is changed to the second heat insulation means 5 as shown in AB of FIG. If the time required for the temperature rise to the fourth temperature level 24 is the same at the time of transition, the determination by the first heat insulation amount determination means 7 is an erroneous determination. As a result, the heat retaining time T2 by the second heat retaining means 5 becomes inappropriate, and the whole cooked rice cannot satisfy the second heat retaining temperature level 22, which is the killing temperature of the spoilage bacterial vegetative cells. It was.
[0008]
The present invention solves the above-mentioned problem, and corrects the determination result by the heat insulation amount determination means as the maximum amount when the temperature does not become the first temperature level even once during the heat insulation by the first heat insulation means. During the heat insulation by the second heat insulation means, the whole rice satisfies the second heat insulation temperature level 22, which is the killing temperature of the spoilage bacteria vegetative cells, and the heat is maintained by preventing the rice from being spoiled by the spoilage bacteria vegetative cells. The first purpose is to keep the deliciousness without decaying for a long time.
[0009]
In addition to the first object, the second object is clarified by setting the heat retention amount determination start temperature to a predetermined temperature level, and the second heat retention unit is appropriately timed by obtaining a more accurate heat retention amount determination unit. The purpose of this is to keep the heat-retaining state of the rice in good condition by killing spoilage bacteria vegetative cells.
[0010]
In this case, in addition to the second purpose, it is difficult to appropriately determine the heat retention amount if the temperature at the start of the heat retention amount determination is equal to or higher than the predetermined heat retention amount determination start temperature. Is to keep the deliciousness of the rice for a long time by maximizing the amount of heat and preventing the rotting of the rice due to incorrect determination of the amount of heat.
[0011]
[Means for Solving the Problems]
In order to achieve the first object, the present invention performs heat insulation at a first temperature level, a pan for adding cooked rice, a heating means for heating the cooked rice, a temperature detection means for detecting the temperature of the cooked rice, and the like. A first heat retaining means; a second heat retaining means for retaining heat at a second temperature level higher than the first temperature level; and a second heat retaining means that is higher than the first temperature level and lower than the second temperature level. A third heat retaining means that retains the temperature at a temperature level of 3, and a temperature that is greater than or equal to the first temperature level and less than or equal to the second temperature level at the time of transition from the heat retaining by the first heat retaining means to the second heat retaining means. A first heat-retaining-amount determining means for determining the amount of cooked rice that is kept warm according to the time required for the temperature rise to the fourth temperature level; and the first temperature level once during the heat-retaining in the first heat-retaining means. If the following does not apply, the first heat retention amount A first heat retention amount correcting means for correcting the determination result by the fixing means as a maximum amount, and a heat retention by the first heat retention means for a first predetermined time, and a heat retention by the second heat retention means is the first heat retention. A control means for controlling the pan heating means by performing heat insulation by the third heat insulation means after performing a cycle for performing the second predetermined time according to the heat insulation amount determined by the amount determination means for a predetermined number of times. It is.
[0012]
In order to achieve the second object, the present invention sets a fifth temperature level not lower than the first temperature level and not higher than the fourth temperature level as a determination start temperature, and is not higher than the second heat retention temperature level. And a second heat insulation amount determining means for determining the amount of rice kept warm according to the time required for the temperature rise between the fifth temperature level and the fourth temperature level, with the temperature level of 4 being the determination end temperature. Is.
[0013]
In order to achieve the third object, the present invention provides a determination result by the second heat insulation amount determination means when the temperature at the end of the heat insulation in the first heat insulation means is equal to or higher than the fifth temperature level. A second heat retention amount correcting means for correcting the maximum amount is provided.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The invention described in claim 1 is a pan for putting cooked rice, a heating means for heating the cooked rice, a temperature detecting means for sensing the temperature of the cooked rice, and a first heat retaining means for keeping warm at a first temperature level. A second heat retaining means for retaining heat at a second temperature level higher than the first temperature level; and a third temperature level higher than the first temperature level and lower than the second temperature level. A third heat retaining means for performing the above and a fourth temperature level not less than the first temperature level and not more than the second temperature level at the time of transition from the heat retaining by the first heat retaining means to the second heat retaining means. In the case where the temperature does not become lower than the first temperature level once during the heat retention in the first heat retention means and the first heat retention amount determination means for determining the amount of cooked rice that is kept warm according to the time required for the temperature rise. Determination by the first heat insulation amount determination means The first heat retention amount correcting means for correcting the fruit amount as the maximum amount, the heat retention by the first heat retention means is performed for a first predetermined time, and the heat retention by the second heat retention means is determined by the heat retention amount determination means. A control means is provided for controlling the pan heating means by performing heat insulation by the third heat insulation means after performing a predetermined number of cycles for a second predetermined time according to the heat insulation amount. If the temperature does not fall below the first temperature level once during the heat insulation by the means, the heat insulation amount determination result by the first heat insulation amount determination means may be erroneously determined, and the heat insulation amount determination result is used as the heat insulation amount determination means. By correcting the amount of heat retention to the maximum amount by the above, the whole rice satisfies the second heat insulation temperature level, which is the killing temperature of the spoilage bacterial vegetative cells, during the heat insulation by the second heat insulation means, To prevent the progress of corruption It is having an effect.
[0015]
According to a second aspect of the present invention, a fifth temperature level that is not less than the first temperature level and not more than the fourth temperature level is set as a determination start temperature, and is not less than the first temperature level and not less than the second temperature keeping temperature level. The following second temperature level is used as a determination end temperature, and a second heat retention amount for determining the amount of cooked rice by the time required for temperature rise between the fifth temperature level and the fourth temperature level. It is provided with a determination means, and it becomes possible to determine the heat retention amount with higher accuracy by clarifying the heat retention amount determination start temperature, and the time during which the spoilage bacteria vegetative cells can be killed. Is possible, and has the effect of keeping the heat insulation state of the rice good.
[0016]
According to a third aspect of the present invention, when the temperature at the end of the heat retention in the first heat retaining means is equal to or higher than the fifth temperature level, the determination result by the second heat retention amount determining means is corrected to the maximum amount. When the heat insulation amount determination is started at a temperature higher than the predetermined heat insulation amount determination start temperature, it is assumed that the heat insulation amount determination result is erroneously determined, and the heat insulation amount is maximized. The amount is corrected to a large amount, and the second heat retention temperature level, which is the killing temperature of the spoilage bacterial vegetative cells, is satisfied during the heat retention by the second heat retention means, and the progress of spoilage by the spoilage bacterial vegetative cells is prevented.
[0017]
【Example】
Next, specific examples of the present invention will be described.
[0018]
(Example 1)
Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. 1, 2, and 3. FIG. In FIG. 1 and FIG. 2, the same reference numerals as those in FIG. 10 and FIG. 11 are the same as the components described in the conventional example, and the details are omitted. Reference numeral 9 denotes a first heat retention amount correction means for correcting the determination result by the heat retention amount determination means 7 to the maximum amount even if the temperature does not become the first temperature level 21 or less during the heat retention by the first heat retention means 4. is there. The first heat retention amount correction means 9 prevents erroneous determination by the first heat retention amount determination means 10 and prevents the progress of corruption due to spoilage bacterial vegetative cells during the heat retention by the second heat retention means 5.
[0019]
After rice cooking is finished, after the temperature detection flag is lowered in step 301, the first heat retaining means 4 is maintained so that the first predetermined time T1 is maintained at the first heat retaining temperature level 21 (about 60 ° C.) in steps 302 to 305. To control the heating means 2. At this time, it is checked in step 303 whether the cooked rice falls below the first temperature level, and if it falls below the first temperature level, a temperature detection flag is set in step 304. Thereafter, if the heat retention by the first heat retaining means 4 has passed the predetermined time T1, the process proceeds to step 306, where the heat retaining control by the first heat retaining amount determining means 7 is started, and in step 307 step 308, the first heat retaining amount determination is performed. The time during which the temperature rises to the fourth temperature level 24 is measured by the means 7, and if the temperature reaches the fourth temperature level 24, the time T2 required for the temperature rise to the fourth temperature level in step 309 is determined. The amount of heat insulation is determined. In the next step 310, it is determined whether or not the temperature detection flag is set. If the flag is not set, the heat retention amount is corrected to the maximum amount in step 311. After that, heat retention by the second heat retention means is performed for a predetermined time T3 corresponding to the heat retention amount. Thereafter, this cycle is repeated twice, and then the third heat retaining means 6 performs heat insulation at the third temperature level 23.
[0020]
(Example 2)
Hereinafter, a second embodiment of the present invention will be described with reference to FIGS. 4 and 5 are the same as the components described in the first embodiment, and the details are omitted. 10 is a fifth temperature level that is equal to or higher than the first temperature level 21 and lower than or equal to the fourth temperature level 24. The fifth temperature level is equal to the fourth temperature level, and the fourth temperature level 24 is the determination end temperature. 2nd heat insulation amount determination means for determining the amount of rice kept warm according to the time required for the temperature rise between the temperature levels 24, 25 being a first temperature level 21 or more and the fourth temperature level 24 or less A fifth temperature level.
[0021]
In FIG. 5, the vertical axis indicates the temperature of the rice, and the horizontal axis indicates time.
After the rice cooking is finished, the heating means 2 is controlled by the first heat retaining means 4 so as to keep the first heat retaining temperature level 21 (about 60 ° C.) for the first predetermined time T1 in Step 601 and Step 602. Thereafter, if the heat retention by the first heat retaining means 4 has passed the predetermined time T1, the heat retaining control is performed until the temperature rises to the fifth temperature level 25 or higher by the second heat retaining amount determining means 10 in step 603 and step 604. Done. After the temperature rises to the fifth temperature level 25 or higher, the time during which the temperature rises to the fourth temperature level 24 is measured by the second heat insulation amount determination means 10 between step 605 and step 607, If the temperature reaches the temperature level 24, in step 608, the heat retention amount is determined according to the time T2 required for the temperature rise to the fourth temperature level. After that, heat retention by the second heat retention means is performed for a predetermined time T3 corresponding to the heat retention amount. Thereafter, this cycle is repeated twice, and then the third heat retaining means 6 performs heat insulation at the third temperature level 23.
[0022]
(Example 3)
Hereinafter, a third embodiment of the present invention will be described with reference to FIGS. 7 and 8, the same reference numerals as those in FIGS. 4 and 5 are the same as the components described in the first embodiment, and the details are omitted. Reference numeral 11 denotes second heat retention amount correction means for correcting the determination result by the second heat retention amount determination means 10 as the maximum amount when the temperature at the end of the heat retention in the first heat retention means 4 is the fifth temperature level 25 or higher. It is. The second heat retention amount correction means 11 prevents erroneous determination by the second heat retention amount determination means 10 and prevents the progress of corruption due to spoilage bacterial vegetative cells during the heat retention by the second heat retention means 5.
[0023]
In FIG. 8, the vertical axis represents the rice temperature, and the horizontal axis represents the time.
After the cooking, after the temperature detection flag is lowered in step 901, the first heat retaining means 4 is maintained so that the first predetermined temperature T1 is maintained at the first heat retaining temperature level 21 (about 60 ° C.) in steps 902 to 905. To control the heating means 2. At this time, whether or not the temperature falls below the fifth temperature level is checked in step 903. If the temperature falls below the first temperature level, a temperature detection flag is set in step 904. Thereafter, if the heat retention by the first heat retaining means 4 has passed the predetermined time T1, the process proceeds to step 906, where the heat retaining control by the second heat retaining amount determining means 10 is started, and in step 907 step 908, the second heat retaining amount determination is performed. The time during which the temperature rises to the fourth temperature level 24 is measured by the means 10, and if the temperature reaches the fourth temperature level 24, the time T2 required for the temperature rise to the fourth temperature level in step 909 is determined. The amount of heat insulation is determined. In the subsequent step 910, it is determined whether or not the temperature detection flag is set. If the flag is not set, the heat retention amount is corrected to the maximum amount in step 911. After that, heat retention by the second heat retention means is performed for a predetermined time T3 corresponding to the heat retention amount. Thereafter, this cycle is repeated twice, and then the third heat retaining means 6 performs heat insulation at the third temperature level 23.
[0024]
【The invention's effect】
As described above, according to the first aspect of the present invention, if the temperature does not fall below the first temperature level once during the heat retention in the first heat retaining means, the heat retention amount determination result by the first heat retention amount determination means. May be misjudged, and by correcting the result of heat insulation amount determination to the maximum amount by the first heat insulation amount judging means, the whole rice is killed by spoilage bacteria vegetative cells during the heat insulation by the second heat insulation means. The second heat retention temperature level, which is the temperature, can be satisfied, the progress of the rotting of the rice by the rotting bacterial vegetative cells can be prevented, and the deliciousness of the heated rice can be maintained without being rotten for a long time.
[0025]
According to the second aspect of the present invention, the fifth temperature level not lower than the first temperature level and not higher than the fourth temperature level is set as the determination start temperature, and not lower than the first temperature level and not higher than the second heat retention temperature level. There is provided a second heat insulation amount determining means for determining the amount of rice kept warm according to the time required for the temperature rise between the fifth temperature level and the fourth temperature level with the fourth temperature level as the determination end temperature. It is possible to determine the heat retention amount with higher accuracy by clarifying the heat retention amount determination start temperature, and the time during which the spoilage bacteria vegetative cells can be killed can be kept warm by the second heat retention means. A heat insulation state can be kept favorable.
[0026]
According to the third aspect of the present invention, when the temperature at the end of the heat retention in the first heat retaining means is equal to or higher than the fifth temperature level, the determination result by the second heat retention amount determining means is corrected to the maximum amount. When the heat insulation amount determination is started at a temperature higher than the predetermined heat insulation amount determination start temperature, the heat insulation amount determination result is assumed to be erroneously determined. The maximum amount is corrected, and the second heat retention temperature level, which is the killing temperature of the spoilage bacteria vegetative cells, is satisfied during the heat insulation by the second heat insulation means, and the progress of spoilage by the spoilage bacteria vegetative cells is prevented, and the deliciousness of the rice for a long time Can keep.
[Brief description of the drawings]
FIG. 1 is a block diagram of the cooked rice warmer in the first embodiment of the present invention. FIG. 2 is a diagram showing the relationship between pan temperature and time of the cooked rice warmer. FIG. FIG. 4 is a block diagram of the cooked rice warmer in the second embodiment of the present invention. FIG. 5 is a diagram showing the relationship between the pan temperature and time of the cooked rice warmer. FIG. FIG. 7 is a block diagram of the cooked rice warmer in the third embodiment of the present invention. FIG. 8 is a diagram showing the relationship between the pan temperature and time of the cooked rice warmer. FIG. FIG. 10 is a block diagram of a conventional rice cooker. FIG. 11 is a diagram showing the relationship between pan temperature and time of the cooked rice warmer.
DESCRIPTION OF SYMBOLS 1 Pan 2 Heating means 3 Temperature detection means 4 1st heat retention means 5 2nd heat retention means 6 3rd heat retention means 7 1st heat retention amount determination means 8 Control means 9 Heat retention amount correction means 10 2nd heat retention amount determination Means 11 Second heat retention correction means 21 First temperature level 22 Second temperature level 23 Third temperature level 24 Fourth temperature level 25 Fifth temperature level

Claims (3)

From a pan for putting cooked rice, a heating means for heating the cooked rice, a temperature detecting means for detecting the temperature of the cooked rice, a first heat retaining means for keeping warm at a first temperature level, and the first temperature level Second heat retaining means for retaining heat at a higher second temperature level; and third heat retaining means for retaining temperature at a third temperature level higher than the first temperature level and lower than the second temperature level; The temperature is maintained by the time required for the temperature to rise to the fourth temperature level that is higher than the first temperature level and lower than the second temperature level at the time of transition from the heat retention by the first heat retention means to the second heat retention means. A first heat insulation amount determination means for determining the amount of cooked rice, and a determination result by the heat insulation amount determination means when the temperature does not fall below the first temperature level once during the heat insulation in the first heat insulation means The first to correct the maximum amount The temperature is maintained by the first heat retention means for a first predetermined time, and the second heat retention by the second heat retention means is determined according to the heat retention amount determined by the first heat retention determination means. A rice cooker comprising control means for controlling the pan heating means by performing heat insulation by the third heat insulation means after performing a predetermined number of cycles for a predetermined time. The fifth temperature level and the fifth temperature level that are equal to or higher than the first temperature level and equal to or lower than the fourth temperature level are set as the determination start temperature, and the fourth temperature level equal to or lower than the second heat retention temperature level is set as the determination end temperature. The cooked rice incubator according to claim 1, further comprising a second heat insulation amount judging means for judging the amount of the rice kept by the time required for the temperature rise between the fourth temperature levels. A second heat retention amount correcting means for correcting the determination result by the second heat retention amount determining means as a maximum amount when the temperature at the end of the heat retention in the first heat retaining means is equal to or higher than the fifth temperature level. 2. Rice cooker as described in 2.

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