JP3757953B2 - rice cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rice cooker that uses steam having a boiling point equal to or higher than the boiling point of water in order to improve rice cooking performance.
[0002]
[Prior art]
In general rice cookers for home use, the pan heating means placed at the bottom of the pan to heat the rice and water in the pan is the main, and the heating means in the lid is the rice in the pan above the water. As a result of the space, auxiliary heating results. Therefore, the upper layer rice in the pan was insufficient in heating amount, and the rice and water in the pan could not be heated uniformly.
[0003]
Furthermore, in rice cooking, water is almost lost and fluidity of rice is lost. In the steaming process, which is the final process of rice cooking, it is delicious to continue heating until then and complete the gelatinization of rice starch. Although it is indispensable to cook rice, in this process, if the heating is continued, the rice near the bottom of the pot will be burnt, so the heating is often weakened.
[0004]
As a means for preventing insufficient gelatinization due to weakening of heating and improving rice cooking performance, an induction heating coil that is a high heat source is provided on the lid to heat rice from above the pan opening (For example, refer to Patent Document 1 and Patent Document 2).
[0005]
FIG. 17 shows the configuration of Patent Document 1. In FIG. 17, reference numeral 101 denotes a main body case, and a bottom plate 103 having support legs 102 is fixed to the lower surface. Reference numeral 104 denotes a protective frame made of heat-resistant plastic, and a collar portion 105 provided on the upper peripheral edge is fixed to the upper surface of the main body case 101. Reference numeral 106 denotes a bottom surface heating induction coil mounted on the lower bottom portion of the protective frame 104, and 107 denotes a side surface heating induction coil installed on the lower side of the protective frame 104, which has a magnetic metal layer accommodated in the protective frame 104. The pan 108 is heated by the bottom heating induction coil 106, and the contents of the rice and water in the pan 108 are cooked. Reference numeral 109 denotes a temperature sensor mounted in a through hole provided in the center of the bottom surface of the protective frame 104, and 110 denotes a lid body having a knob 111, which is detachably mounted on the collar portion 105 at the upper end of the protective frame 104. The inner cover 112 made of heat-resistant plastic is fixed via a heat insulating material 113. Reference numeral 114 denotes an inner lid that is detachably attached to the inner cover 112 by means of a pin 120, and its peripheral edge portion is placed on the collar portion of the pan 108 to cover the pan 108. Reference numeral 115 denotes a main body-side upper induction coil installed on the inner surface of the collar portion 105 of the protective frame 104 and is connected to a power source (not shown) in the main body case 101.
[0006]
Reference numeral 116 denotes a lid-side induction coil that is excited by the main body-side upper induction coil 115 and is attached to a portion of the lid 110 facing the main body-side induction coil 115, and the current excited by the lid-side induction coil 116 is induced. The heating plate 117 made of a magnetic metal plate flows through the coil 119 and is induction-heated by the magnetic flux of the induction coil 119, and rice cooking heating or heat insulation heating from the upper part in the pan 108 can be performed.
[0007]
Since the basic configuration of Patent Document 2 is the same as that of Patent Document 1, details thereof are omitted here.
[0008]
[Patent Document 1]
Japanese Patent No. 2988050 [Patent Document 2]
JP-A-6-62956
[Problems to be solved by the invention]
However, in the rice cooker having the above conventional configuration, the rice in the upper layer in the pan is directly heated by the heat radiation of the induction heating coil, so that in the steaming process, the moisture of the rice is evaporated and dried. A phenomenon has occurred. Therefore, if the whole cooked rice in the pan is heated with an induction heating coil from above the pan to a temperature at which sufficient cooking performance can be ensured, the upper layer of the pan will dry and lose its taste, resulting in insufficient heating. The taste was not perfect throughout the pan.
[0010]
In addition, the higher the amount of cooked rice, the greater the amount of heating, but the greater the amount of cooked rice, the easier it is to dry because the upper rice is closer to the induction heating coil, so heating must be weakened. This caused a contradiction.
[0011]
This 1st subject is a pan, the pan heating means which heats the said pan, the pan temperature detection means which detects the temperature of the said pan, the lid | cover which covers the upper surface opening part of the said pan, and supplies in the said pan The problem can be solved by using a rice cooker comprising steam generating means for generating steam and steam heating means for heating the steam generated by the steam generating means to a temperature equal to or higher than the boiling point of water.
[0012]
That is, by supplying steam (superheated steam) that has risen to a temperature equal to or higher than the boiling point of water under atmospheric pressure (100 ° C.) to the rice from above the opening of the pan, the steam is first supplied, so the rice is dried. In addition, when steam is supplied at a temperature of 100 ° C. or lower, water adheres to the surface of the grain of rice, but since it is a steam of 100 ° C. or higher, it has the energy necessary to advance the gelatinization of the rice and does not gelatinize. It can promote and improve rice cooking performance.
[0013]
However, in the case of the above configuration, a second problem newly arises. Depending on the accuracy and quality of the rice being cooked, there is a difference in the ease of gelatinization of the starch contained in the rice, so it is always possible to obtain a stable and gelatinized rice in an optimal state The problem is that it is difficult to improve the taste of some rice. In other words, when the progress of gelatinization is insufficient, there is a problem that elements that play an important role in the delicious taste of rice, such as sweetness, stickiness, and aroma, are not sufficiently generated. Had problems such as excessive pasting and stickiness of the rice grain surface.
[0014]
[Means for Solving the Problems]
The present invention is intended to solve the second object, a menu selection means to select a cooking menu provided in response to said cooking menu selected by the menu selection means, steam the steam heating means for heating And a rice quality input means for inputting the nature of the rice, and the steam heating temperature heated by the steam heating means according to the nature of the rice inputted to the rice quality input means By making use of the fact that the final level of gelatinization varies depending on the heating temperature, high-temperature superheated steam is added to the rice that is difficult to gelatinize, such as “brown rice”. On the other hand, for cooked rice that tends to be gelatinized, while introducing relatively low temperature superheated steam to promote gelatinization, it does not cause problems such as excessive gelatinization and stickiness of the rice grain surface. Stable overheated steam It is intended to allow an improvement in cooking performance by the fruit.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
First aspect of the present invention, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam A steam generating means, a steam heating means for heating the steam generated from the steam generating means to a superheated steam having a temperature equal to or higher than the boiling point of water, and a menu selecting means for selecting a rice cooking menu, in a steaming step, Superheated steam is introduced into the pan from above the pan opening, and the heating temperature of the steam heated by the steam heating unit is varied according to the rice cooking menu selected by the menu selection unit. In this case, the cooked rice menu refers to a cooked rice heating program set for each type of rice distinguished by the milling level and processing, such as brown rice, divided rice, white rice, and non-washed rice. By utilizing the fact that the final level of gelatinization differs depending on the heating temperature, high-temperature superheated steam is injected into rice dishes that are difficult to gelatinize, such as “brown rice”, to promote gelatinization. On the other hand, for rice that is easily gelatinized, such as “white rice” and “washless rice”, a relatively low temperature superheated steam of 100 ° C. or higher is used to promote gelatinization, but it is too gelatinized and the surface of the grain of rice Since problems such as stickiness can be eliminated, it is possible to stably improve rice cooking performance by the effect of superheated steam in each rice cooking menu.
[0016]
According to a second aspect of the invention, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam A steam generating means, a steam heating means for heating the steam generated from the steam generating means to a superheated steam having a temperature equal to or higher than the boiling point of water, and a menu selecting means for selecting a rice cooking menu, in a steaming step, Superheated steam is thrown into the pan from above the pan opening , and the amount of superheated steam to be put into the pan is changed according to the rice cooking menu selected by the menu selection means. Thereby, the heat supply by superheated steam can be adjusted without excess and deficiency, and rice cooking can be completed at the most optimal time of gelatinization.
[0017]
According to a third aspect of the invention, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam In the steaming step, there are provided steam generating means, steam heating means for heating the steam generated from the steam generating means to make superheated steam having a temperature equal to or higher than the boiling point of water, and rice quality input means for inputting rice properties. The superheated steam is introduced into the pan from above the pan opening, and the heating temperature of the steam heated by the steam heating means is varied according to the nature of the rice inputted to the rice quality input means. is there.
[0018]
In this case, the property of rice refers to the ease of softening and stickiness during cooking, which is correlated with the amylose content and protein content of the rice components. (Mainly within 2 to 3 months after harvesting), refers to the freshness of rice called old rice (referred to the rice produced in the previous year after harvesting new rice). For example, rice having a high amylose content is a rice that has a lot of straight-chained and less branched chemical structures of starch, and is characterized by being hard and hard to stick. Based on the rice cooking science theory that the final level of gelatinization varies depending on the heating temperature, high-temperature superheated steam is applied to rice and old rice that are hard to soften and harden depending on the nature of the rice. While trying to promote gelatinization, for rice and new rice that tend to soften and tend to be sticky, a relatively low temperature superheated steam of 100 ° C or higher is introduced to promote gelatinization, but it is too gelatinized. Since problems such as stickiness of the grain surface can be eliminated, it is possible to stably improve the rice cooking performance by the effect of superheated steam in various rice.
[0019]
In addition, the user can arbitrarily select the temperature of superheated steam and the amount of superheated steam input according to the nature of the rice to be cooked, taking into account the taste of their own rice and the result of the previous rice cooking, and obtain better rice cooking results Can do.
[0020]
Fourth aspect of the present invention, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam In the steaming step, there are provided steam generating means, steam heating means for heating the steam generated from the steam generating means to make superheated steam having a temperature equal to or higher than the boiling point of water, and rice quality input means for inputting rice properties. The superheated steam is introduced into the pan from above the pan opening , and the amount of the superheated steam to be introduced into the pan is changed according to the nature of the rice inputted to the rice quality input means. . Thereby, the heat supply by superheated steam can be adjusted without excess and deficiency, and rice cooking can be completed at the most optimal time of gelatinization.
[0021]
According to a fifth aspect, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam In the steaming step, there are provided steam generating means, steam heating means for heating the steam generated from the steam generating means to make superheated steam having a temperature equal to or higher than the boiling point of water, and rice quality input means for inputting rice properties. The superheated steam is introduced into the pan from above the pan opening , and the start time of the superheated steam into the pan is varied according to the nature of the rice input to the rice quality input means. It is a thing. As a result, the water absorption state of the starch tissue differs depending on the rice, so that the rice cooking progress (rice) is likely to become a watery state with a lot of residual free water adhering to the rice grains at the start of the steaming process, which is the final stage of rice cooking. Can be started at a certain optimum timing with respect to the progress of gelatinization and the water absorption state of the remaining free water), so that the rice cooking performance can be stably improved regardless of the nature of the rice.
[0022]
According to a sixth aspect of the invention, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam comprising a steam generator, a steam heating means, wherein the heating the steam generated from the steam generator to the superheated steam temperature higher than the boiling point of water, and a sweetness selection switch for selecting a desired sweetness level, steaming In the process, the superheated steam is introduced into the pan from above the pan opening, and the sweetness of the cooked rice is adjusted by changing the heating temperature of the steam heated by the steam heating means. Is. Thereby, the response | compatibility to a user's palatability can be improved more than before, and the user can obtain a rice cooking result more preferable for himself. In addition, sweetness is an element which has an important influence on the deliciousness of rice, and it is expressed when starch, which is the main ingredient of rice, is decomposed into low molecules by enzymatic action or the like to produce saccharides.
[0023]
According to a seventh aspect, a pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, Generating an steam comprising a steam generator, a steam heating means for heating the steam generated from the steam generating unit and superheated steam temperature higher than the boiling point of water, and a stickiness selection switch for selecting a desired viscosity level, by steaming step The superheated steam is poured into the pan from above the pan opening, and the heating temperature of the steam heated by the steam heating means is varied to adjust the strength of the cooked cooked rice. . Thereby, the response | compatibility to a user's palatability can be improved more than before, and the user can obtain a rice cooking result more preferable for himself. Stickiness is an element that has an important influence on the taste of rice, and has a very strong correlation with the gelatinization state of starch.
[0024]
【Example】
Example 1
A first embodiment of the present invention will be described with reference to FIG. 1 shown in FIG. 1 shows the main body of a rice cooker, and is equipped with a detachable pan 2. Further, a lid 3 that covers the upper surface of the pan 2 is provided so as to be freely opened and closed. A pan heating means 4 for heating the pan 2 and a pan temperature detecting means 5 for detecting the temperature of the pan 2 are arranged inside the main body 1.
[0025]
The main body 1 includes a water tank 7. The water tank 7 has a water tank heating means 8, and the water tank 7 and the water tank heating means 8 constitute a steam generation means 9. An inner lid 10 is provided on the inner surface of the lid 3 at a position facing the upper surface opening of the pan 2. The inner lid 10 is provided with an opening which is a steam hole 11, and the steam generating means 9 and the steam hole 11 serve as steam. Connected by a tube 12.
[0026]
Further, the lid 3 is provided with a steam heating means 22 for further heating the steam generated from the water tank 7 and generates superheated steam having a temperature required for each of the steps of water immersion, cooking and steaming. Therefore, it has a steam temperature control means 23 for controlling the steam heating means 22. Reference numeral 15 denotes a control means for controlling the pot heating means 4, the water tank heating means 8, and the steam heating means 22 based on the rice cooking sequence stored in the microcomputer based on the output of the pot temperature detecting means 5. Further, the lid 3 is provided with operation means 20 including a rice cooking menu selection means 16 and a rice quality input means 17.
[0027]
The operation | movement which cooks rice in said structure is demonstrated using FIGS. 2-7. FIGS. 2 to 7 show the relationship between the detected temperature of the pan temperature detecting means 5 during cooking, the time, and the heating output.
[0028]
The “white rice-steam heating (medium)” course shown in FIG. 2 will be described as an example. This course is mainly for rice during the period from the end of the new rice season (mainly within 2 to 3 months after harvest) to the old rice (referred to as rice produced in the previous year after the new rice harvest).
[0029]
First, the pan 2 is placed on the main body 1 with rice and water in the pan 2. Furthermore, when a predetermined amount of water is put into a water tank 7 provided in the main body 1, a rice cooking course is selected by the rice cooking menu selection means 16 or the rice quality input means 17, and the user operates a rice cooking start switch (not shown). The rice cooking process is carried out.
[0030]
The rice cooking process is largely divided into each process of soaking, cooking, and steaming, and the state of rice and water in the pan 2 is controlled by the temperature and time set as appropriate values according to the heating pattern as shown in FIG. . After the soaking process is completed, the cooking process is started, the pot heating means 4 is driven while detecting the output of the pot temperature detecting means 5, and the inside of the pot 2 is boiled by high heat, and the inside of the pot 2 reaches boiling after the start of cooking. In the meantime, the water tank heating means 8 is driven to heat the water in the water tank 7 and generate steam. While the boiling in the pan continues to continue, the gelatinization phenomenon in which the rice absorbs water and changes to cooked rice proceeds, and when the water put in the pan at the time of cooking is absorbed and evaporated by the rice, the steaming process begins. move on. While the pot is kept boiling, the water tank heating means 8 is intermittently driven so that the water temperature of the water tank 7 does not drop.
[0031]
In the steaming process, it is important to complete the gelatinization of the starch and remove excess moisture on the surface of the rice grain, but since the moisture has already decreased and convection has stopped, the pot heating means The rice at the bottom is easy to burn, and it is not possible to give enough heat when trying to avoid scorching, so the water tank heating means 8 and the steam heating means 22 are driven to generate superheated steam at a temperature of 100 ° C. or higher (d1 ° C.). It is allowed, before the temperature of the steaming process starts after the pot is lowered completely, during the predetermined time T2 ₁ to flow into the steam from the steam holes 11 in the pot, continued steam inputs.
[0032]
As a result, the steam is 100 ° C. or higher, so it has the energy necessary to advance the gelatinization of rice, promotes gelatinization without scorching the rice, and further evaporates excess moisture to improve rice cooking performance. However, at this time, gelatinization is performed without excess and deficiency, and sweetness and stickiness are sufficiently extracted. When gelatinization is insufficient due to insufficient heating, the generation of sweetness and stickiness is insufficient, and elements that play an important role in the deliciousness of rice are not sufficiently generated, so it is impossible to improve the taste. Although it is a well-known phenomenon, there is a problem that the surface of the grain of rice is too sticky even in the case of overheating. In this embodiment, d1 is suitable for rice having the most general properties and is set to 130 ° C. where there is no excess or deficiency of heating, but the same effect can be expected if it is in the range of 120 to 140 ° C.
[0033]
FIG. 3 shows the “white rice-steam heating (weak)” course. This course is mainly for rice in the new rice season (mainly within 2 to 3 months after harvest) and rice with low amylose content and low protein content. In other words, it is intended for rice that is easily gelatinized. In Figure 1 for operation of the cooking - proceeds in the same manner as "rice steam (medium)," steam on time T2 ₂ is "Rice - vapor Medium" shorter than, characterized by the steam temperature d2 is lower It is. In this embodiment, d2 is set to 120 ° C., which is suitable for rice in the new rice season and has no excess or shortage of heating, but the same effect is expected in the range of 110 to 130 ° C.
[0034]
FIG. 4 shows the “white rice-steam heating (strong)” course. The course focuses on old rice (referred to as rice produced in the previous year after harvesting new rice) and rice with high amylose and protein content. In other words, it is intended for rice that is difficult to gelatinize. The operation of the cooking is in Figure 1 - proceeds in the same manner as "rice steam (medium)," steam on time T2 ₃ is "Rice - steam (medium)" longer than is characteristic that higher steam temperature d3 . In this embodiment, d3 is set to 140 ° C. which is suitable for old rice and has no excess or deficiency of heating, but the same effect is expected in the range of 130 to 150 ° C.
[0035]
FIG. 5 shows the “brown rice” course. The brown rice covered by the course is hard to gelatinize because it is covered with hard shells, making it difficult for water and heat to enter the rice grains. Proceeds similarly is basically the white rice for operation of the cooking, long steam on time T2 _4, which is higher the feature steam temperature d4. In this example, d4 is suitable for brown rice and is set to 140 ° C. without excess or deficiency of heating in order to optimize gelatinization after matching the dipping process and the cooking process with brown rice, but it is 130 to 150 ° C. If it is within the range, the same effect is expected.
[0036]
FIG. 6 shows the “separated rice” course. The course is for rice that has been partially shaved of brown rice. That is, it is intended for rice that is less gelatinized than white rice and more easily gelatinized than brown rice. Proceeds similarly to the - "steam (medium) rice", steam inputs time T2 ₅ is 1, the operation of the cooker "Rice - steam (medium)" longer than is characteristic that higher steam temperature d5 . In this embodiment, d5 is suitable for general rice sorting and is set to 135 ° C. without excessive or insufficient heating, but the same effect is expected in the range of 125 to 145 ° C.
[0037]
FIG. 7 shows the “washless rice” course. The course is aimed at rice that can be cooked without rinsing and without washing. Wash-free rice has the property that starch is more eluted during cooking than white rice and it is difficult to absorb moisture. The operation of rice cooking proceeds in the same manner as “white rice-steam (medium)” in FIG. 1, but the time T1 to steam injection is longer than “white rice-steam (medium)” and the steam input timing is characteristic. . In this embodiment, d6 is suitable for general washing-free rice and is set to 125 ° C. where there is no excess or deficiency of heating, but the same effect can be expected if it is in the range of 120 to 140 ° C.
[0038]
(Example 2)
With the configuration in which the sweetness selection switch 18 and the stickiness selection switch 19 are added to the operation means 20 in the first embodiment, the operation of rice cooking when the sweetness selection switch 18 is operated will be described with reference to FIG. The operation of rice cooking when operated will be described with reference to FIG.
[0039]
First, the pan 2 is placed on the main body 1 with rice and water in the pan 2. Furthermore, a predetermined amount of water is put into a water tank 7 provided in the main body 1, a rice cooking course is selected by the rice cooking menu selection means 16 or the rice quality input means 17, and rice with stronger sweetness and stickiness is desired for white rice. When doing, when the sweetness selection switch 18 and the stickiness selection switch 19 are each selected and a user operates the rice cooking start switch (not shown), a rice cooking process will be implemented. The subsequent rice cooking operation proceeds in the same manner as each course of FIGS. 2 to 4, but when the sweetness selection switch 18 shown in FIG. 8 is selected, the superheated steam temperature is set slightly higher to control the decomposition of starch. Because the sugar production reaction is increased, rice with a stronger sweetness can be cooked.
[0040]
Similarly, when the stickiness selection switch 19 shown in FIG. 9 is selected, the setting of the superheated steam temperature is slightly increased and controlled, and the steam charging time is slightly extended. Can cook. In this embodiment, when the sweetness selection switch 18 is selected, the steam temperature is normally plus 5 ° C., and when the stickiness selection switch 19 is selected, the steam temperature is usually plus 5 ° C. and the steam charging time is usually plus 1 minute. This is not necessarily the case depending on the configuration.
[0041]
Example 3
A third embodiment of the present invention will be described with reference to FIGS. As shown in FIG. 1, reference numeral 1 shown in FIG. 10 denotes a main body of the rice cooker, and a detachable pan 2 is internally provided.
[0042]
Moreover, it has the lid | heater heating means 25 which heats from the lid | cover 3, and heats the rice in the pan | pan 2 by heating a part including the steam hole 11 part of the inner lid | cover 10 arrange | positioned on the upper surface of the pan | pan 2. Is. The steam reaches a high temperature of 100 degrees or more by contacting the steam hole 11 portion of the inner lid 10 that is heated and heated before being put into the pan. In this embodiment, the steam heating means 22 in the first embodiment is not provided, the steam temperature control means 23 is disposed in the vicinity of the inner lid 10, and the lid heating means 25 is also used as the steam heating means. Since the other configuration is the same as that of the first embodiment, it is omitted here.
[0043]
The operation | movement which cooks rice in this structure is demonstrated below. According to the heating pattern as shown in FIGS. 11 to 16, the state of the rice and water in the pan 2 is controlled by the temperature and time set as appropriate values. In the same manner as in Example 1, the cooking process is performed following the dipping process, and the water tank heating means 8 is driven to start the cooking of the water in the water tank 7 from the start of cooking until the inside of the pan 2 reaches boiling. Heats and produces steam. When the inside of the pan 2 boils, the inner lid 10 is heated by the lid heating means 25 to gradually increase the temperature to prepare for steam heating in the steaming step.
[0044]
Further, while the inside of the pan is kept boiling, the water tank heating means 8 is driven intermittently so that the water temperature of the water tank 7 does not drop. In the steaming step, the temperature of the inner lid 10 is initially raised to the optimum temperature (115 to 160 ° C.), and then 100 ° C. steam flows. Then, the steam comes into contact with the high temperature inner lid 10 immediately before the steam flows into the pan, and the superheated steam having a steam temperature of 100 ° C. or more is generated by heat exchange. Is brought about. By controlling the temperature of the inner lid 10, the temperature of the superheated steam can be arbitrarily adjusted, and the rice cooking performance improvement effect can be brought about for any cooked rice as in the first embodiment.
[0045]
In this embodiment, as an example, in the three types of white rice courses (steam heating weak / medium / strong) as shown in FIGS. 11 to 13, the temperature of the inner lid 10 is controlled to around 120 ° C., 130 ° C., and 150 ° C., respectively. ing. Moreover, in the rice cooking menu (brown rice, divided rice, non-washed rice) as shown in FIGS. 14-16, the temperature of the inner lid | cover 10 is controlled to 150 degreeC, 140 degreeC, and 125 degreeC vicinity, respectively.
[0046]
【The invention's effect】
As described above, according to the present invention, by heating superheated steam having a temperature equal to or higher than the boiling point of water to a temperature according to the properties of rice and putting it in the pan, the rice is burnt or the upper layer of the rice is dried. The food in the pan is given a necessary and sufficient amount of heat while preventing the rice from being cooked. It is.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a rice cooker in a first embodiment of the present invention. FIG. 2 is a graph showing the relationship between the temperature, time and heating output of a rice cooker in the rice cooker (“white rice-steam (medium)”). course)
[Fig. 3] Same graph (“White rice – Steam (weak)” course)
[Fig. 4] Same graph ("White rice-Steam (strong)" course)
[Figure 5] Same graph ("Brown Rice" course)
[Fig.6] Same graph (Course rice course)
[Fig.7] Same graph ("Non-washed rice" course)
[Fig. 8] Same graph (when "sweetness selection switch" is selected)
[Fig. 9] Same graph (when "stickiness selection switch" is selected)
FIG. 10 is a cross-sectional view of a rice cooker according to a third embodiment of the present invention. FIG. 11 is a graph showing the relationship between the temperature, time and heating output of the rice cooker in the rice cooker (“white rice-steam (weak)”. course)
[Fig. 12] Same graph ("White rice-steam (medium)" course)
[Fig. 13] Same graph ("White rice-Steam (strong)" course)
[Figure 14] Same graph ("Brown Rice" course)
[Fig. 15] Same graph ("Mizukuri Rice" course)
[Fig. 16] Same graph ("Non-washed rice" course)
FIG. 17 is a sectional view of a rice cooker showing a conventional example.
2 Pan 3 Lid 4 Pan heating means 5 Pan temperature detection means 9 Steam generating means 16 Rice cooking menu selection means 17 Rice quality input means 18 Sweetness selection switch 19 Stickiness selection switch 22 Steam heating means

Claims (7)

A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator There is provided a steam heating means for heating the steam generated from the means to form superheated steam having a temperature equal to or higher than the boiling point of water, and a menu selection means for selecting a rice cooking menu. In the steaming step, the superheated steam is disposed above the pan opening. The rice cooker which changes the heating temperature of the steam which the steam heating means heats according to the rice cooking menu which is thrown into the pan and selected by the menu selection means. A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator There is provided a steam heating means for heating the steam generated from the means to form superheated steam having a temperature equal to or higher than the boiling point of water, and a menu selection means for selecting a rice cooking menu. In the steaming step, the superheated steam is disposed above the pan opening. It was charged into the inner bowl from said depending on the cooking menu selected by the menu selection means, cooker varying the amount of the superheated steam to be introduced into the inner bowl. A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator A steam heating means for heating the steam generated from the means to make a superheated steam having a temperature equal to or higher than the boiling point of water, and a rice quality input means for inputting the properties of rice, and in the steaming step, the superheated steam is opened in the pan A rice cooker in which the heating temperature of the steam heated by the steam heating means is varied in accordance with the nature of the rice that is put into the pan from above and input to the rice quality input means. A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator A steam heating means for heating the steam generated from the means to make a superheated steam having a temperature equal to or higher than the boiling point of water, and a rice quality input means for inputting the properties of rice, and in the steaming step, the superheated steam is opened in the pan A rice cooker that is introduced into the pan from above and changes the amount of the superheated steam that is introduced into the pan according to the nature of the rice input to the rice quality input means. A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator A steam heating means for heating the steam generated from the means to make a superheated steam having a temperature equal to or higher than the boiling point of water, and a rice quality input means for inputting the properties of rice, and in the steaming step, the superheated steam is opened in the pan charged from parts above the inner bowl, in response to said rice properties entered the US quality input means, cooker for varying the superheated steam introduced beginning to the inner bowl. A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator includes a steam heating means for heating the steam generated from the means for superheated steam temperature higher than the boiling point of water, and a sweetness selection switch for selecting a desired sweetness level and steaming step, the said superheated steam A rice cooker that adjusts the intensity of sweetness of cooked rice by changing the heating temperature of the steam heated by the steam heating means from the top of the pot opening . A pot, a pan heating means for heating the pot, a pan temperature detecting means for detecting a temperature of the pot, a lid for covering an upper opening of the pot, and a steam generating means for Generating an steam, the steam generator Steam heating means for heating the steam generated from the means to make superheated steam having a temperature equal to or higher than the boiling point of water, and a stickiness selection switch for selecting a desired stickiness level, and in the steaming step, the superheated steam is opened in the pan A rice cooker that is poured into the pan from above and adjusts the strength of the cooked rice by changing the heating temperature of the steam heated by the steam heating means.

Images