JP4026243B2 - Cooked rice incubator - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention mainly relates to heat control of a rice cooker 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.
[0004]
FIG. 11 shows the structure of a conventional cooked rice warmer, where 1 is a pan for putting rice, 2 is a pan heating means for heating the pan 1, and 3 is a pan provided to come into contact with the bottom center of the pan 1. Temperature detection means, 4 is a heat insulation amount determination means for determining the heat insulation amount of the rice kept in the pan 1, and 6 is a first predetermined control at the first heat insulation temperature level that is optimal for improving the heat insulation performance. The first heat retaining means for time, 7 is the killing temperature of the rot bacteria vegetative cells, and the heat retaining amount determined by the heat retaining amount determining means 4 at the second heat retaining temperature level higher than the first heat retaining temperature level. The second heat retaining means 5 is a control means for controlling the pot heating means 2 for a second predetermined time according to the above.
[0005]
The operation of the conventional cooked rice warmer configured as described above will be described below with reference to FIG.
[0006]
In FIG. 12, 11 is a 1st heat retention temperature level, 12 is a 2nd heat retention temperature level, the vertical axis | shaft has shown the temperature of rice and the horizontal axis has shown time.
[0007]
After the completion of cooking, the control means 5 performs the first heat retention for a first predetermined time T1 which is a spoilage bacteria growth temperature retention time at the first heat retention temperature level 11 (about 60 ° C.) which is optimal for improving the heat retention performance. Insulation is performed by the means 6, and then the second insulation means 7 is used for the time T2 corresponding to the amount of insulation determined by the insulation amount determination means 4 at the second insulation temperature level 12, which is the killing temperature of spoilage bacteria vegetative cells. Preventing corruption by keeping warm. Thereafter, this cycle is repeated.
[0008]
[Problems to be solved by the invention]
However, in the conventional heat retention control, the rot odor is accumulated as the time for maintaining the second heat retention temperature level is accumulated.
[0009]
The present invention is intended to solve the above problems, instead of repeating the cycle of repeating the first insulation temperature level of the second insulation temperature level indefinitely, with up to two times more this cycle, or the second retained temperature The first purpose is to prevent the progress of spoilage of rice due to the accumulation of spoilage bacteria vegetative cells until the heat retention elapsed time reaches a predetermined time during the heat control at the level .
[0010]
Second object, in addition to the first object, immediately kept elapsed time during heat keeping control at the first retained temperature level stops kept control in the first heat insulation temperature level when reached the predetermined time after suppressing the occurrence of spoilage bacterial vegetative cells by performing heat keeping control at the second retained temperature level, the better keep it a heat insulation state for a long time rice by performing incubation at a third retained temperature level is there.
[0011]
The third object is to prevent the deterioration of rice caused by heating more than necessary to suppress the generation of spoilage bacterial vegetative cells, in addition to the second and third objects.
[0012]
[Means for Solving the Problems]
In order to achieve the first object, the present invention provides a pot for putting rice, a pot heating means for heating the pot, a pot temperature detecting means for detecting the temperature of the pot, and the temperature of the rice being kept warm. A heat retention amount determining means for determining the amount, and a first predetermined time after the temperature falls below a third heat retention temperature level higher than the first heat retention temperature level optimum for improving the heat retention performance; A first heat retaining means for controlling the temperature, and a heat retaining capacity determined by the heat retaining amount determining means for controlling at a second heat retaining temperature level that is a killing temperature of spoilage bacteria vegetative cells and is higher than the third heat retaining temperature level. A second heat retaining means for performing a second predetermined time according to the amount, a third heat retaining means for performing control at the third heat retaining temperature level, and a count for counting the number of times of control by the second heat retaining means. and means, heat insulation elapsed time from the rice Exit And incubation time counting means for counting the number of repetitions until counting of the count means is at most 2, or to insulation elapsed time in warmth by the second insulation means marks the fourth predetermined time the The first heat retaining means and the second heat retaining means are repeatedly driven, and thereafter, the third heat retaining means is driven to control the pan heating means.
[0013]
In order to achieve the second object, the present invention provides a heat retention time counting means for counting a heat retention elapsed time from the end of rice cooking, and a heat retention elapsed time during the heat retention by the first heat retention means to a third predetermined time. When the temperature is met, a control means for controlling the pan heating means by the third heat retaining means immediately after performing the heat retaining control by the second heat retaining means is provided.
[0014]
In order to achieve the third object, the present invention provides a heat retention time counting means for counting a heat retention elapsed time from the end of cooking rice, and a heat retention elapsed time during the heat retention by the first heat retention means for a fifth predetermined time. When the pan temperature is equal to or higher than the third heat insulation temperature level, the control means for immediately controlling the pan heating means by the third heat insulation means is provided.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is a pan heating means for heating the pan, a pan temperature detecting means for detecting the temperature of the pan, a heat retention amount determining means for determining the heat retention amount of the cooked rice, and the heat retention performance. A first heat retaining means for performing control at the first heat retaining temperature level for a first predetermined time after falling below a third heat retaining temperature level that is higher than the first heat retaining temperature level optimum for improving A second predetermined time corresponding to the heat insulation amount determined by the heat insulation amount determination means is controlled at a second heat insulation temperature level that is a kill temperature of the bacterial vegetative cell and is higher than the third heat insulation temperature level. 2 thermal insulation means, 3rd thermal insulation means for controlling at the 3rd thermal insulation temperature level, counting means for counting the number of times of control by the 2nd thermal insulation means, and counting the thermal insulation elapsed time from the end of rice cooking and count means the holding time to be, Serial until the repeat count counting means counting at most the number 2 of, or the said second insulation elapsed time during warming by a heat insulating means until greet fourth predetermined time and the first insulation means the 2 is repeatedly driven, and thereafter, the third heat retaining means is driven to control the pan heating means, and even if the rice is kept warm for a long time, the spoilage bacteria Can be prevented from accumulating, so that the taste of rice is kept good.
[0016]
In the invention according to claim 2, when the heat retention elapsed time reaches the third predetermined time during the heat retention by the heat retention time counting means for counting the heat retention elapsed time from the end of the rice cooking and the first heat retention means, immediately It is equipped with a control means for controlling the pan heating means by the third heat retaining means after performing the heat retaining control by the second heat retaining means, and is said to keep the rice deliciously for a long time by suppressing the occurrence of rot odor. Has an effect.
[0017]
The invention according to claim 3 is the heat retention time counting means for counting the heat retention elapsed time from the end of cooking rice, and the heat retention elapsed time reaches the fifth predetermined time during the heat retention by the first heat retention means, and the pot temperature is When the temperature is higher than the third heat retention temperature level, it is provided with a control means that immediately controls the pan heating means with the third heat insulation means, and suppresses the deterioration of the rice due to excessive heating, and keeps the heat for a long time. It has the effect of less deterioration of rice.
[0018]
【Example】
Next, specific examples of the present invention will be described.
[0019]
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. 11 and FIG. 12 are the same as the components described in the conventional example, and the details are omitted. Reference numeral 8 denotes a third heat retaining means for performing control at a third heat retaining temperature level that is higher than the first heat retaining temperature level 11 and lower than the second heat retaining temperature level 12. Reference numeral 9 denotes a second heat retaining means 7. Counting means for counting the number of times of control.
[0020]
In the above configuration, the operation of the heat retention control will be described with reference to FIGS.
[0021]
In FIG. 2, 13 is a third heat insulation temperature level, the vertical axis indicates the temperature of the rice, and the horizontal axis indicates the time. After the cooking of rice, the rice is naturally cooled, and the pan heating means 2 is controlled by the first heat retaining means 6 so as to maintain the first heat retaining temperature level 11 (about 60 ° C.) for a first predetermined time T1 in step 301. . The first heat retention temperature level 11 is a temperature suitable for improving the heat retention performance, but is the growth temperature (60 ° C. to 71 ° C.) of the spoilage bacteria (bacteria belonging to Bacillus stearothermophilus) . It is determined whether or not the first predetermined time T1 has elapsed since the temperature has fallen below the heat insulation temperature level of 3. If the time has not elapsed, the process returns to step 301. If it has elapsed, the counter of the counting means 9 is added in step 303. Proceed to step 304. In step 304 and step 305, the second heat retention temperature level 12 (75 ° C. or higher), which is the killing temperature of spoilage bacteria vegetative cells, is maintained for a second predetermined time T2 corresponding to the heat retention amount determined by the heat retention amount determination means 4. In this way, the second heat retaining means 7 controls the rice to prevent rotting. However, if this cycle is repeated indefinitely, spoilage bacteria vegetative cells accumulate and there is a risk that the spoilage of rice will proceed. Therefore, if the counter value of the counter means 9 is less than 2 in step 306 after the second predetermined time T2 has elapsed, the process returns to step 301, but if the counter value is 2 or more, the process proceeds to step 307. As a result, the first heat retaining means 6 and the second heat retaining means 2 are repeated twice, and thereafter the control is performed at the third heat retaining temperature level (71 to 76 ° C.) at which the growth of spoilage bacteria is suppressed. 3 is controlled by the heat retaining means 8 (step 307) to suppress the growth of rot odor.
[0022]
In this embodiment, the combination control cycle of the first heat retaining means 6 and the second heat retaining means 7 is two times, but may be one time.
[0023]
(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 heat retention time counting means for counting the heat retention elapsed time from the end of cooking rice.
[0024]
In this embodiment, the configuration and the basic operation during heat insulation are the same as those in the first embodiment. The operation of the heat retention control at this time will be described with reference to FIGS. In FIG. 5, the vertical axis indicates the temperature of the rice, and the horizontal axis indicates time.
[0025]
In Example 1, the rice is naturally cooled after the end of cooking, and after the temperature falls below the third heat insulation temperature level, the first predetermined time T1 is maintained at the first heat insulation temperature level 11 (about 60 ° C.), and then the rice is rotted. In order to prevent this, the control means 5 keeps the second heat-retaining temperature level 12 (75 ° C. or higher), which is the killing temperature of the spoilage bacteria vegetative cells, for a time T2 according to the heat-retaining amount determined by the heat-retaining amount determining means 4. Step 2 is repeated (Step 301 to Step 306). However, if this combination control is performed for a time T3 or more, there is a possibility that the decay will progress to the extent that a person feels uncomfortable. Therefore, during the heat retention control at the first heat retention temperature level 11, it is confirmed in step 601 whether the heat retention time has reached 12 hours, which is the third predetermined time T3. If the warming time has not reached the third predetermined time T3, the process returns to step 301 and the warming operation by the first warming means 6 is continued. If the heat retention time has reached the third predetermined time T3, in step 602 and step 603, the second heat retention temperature level 12 (which is the killing temperature of the spoilage bacterial vegetative cells is immediately used to kill the spoilage bacterial vegetative cells. The pan heating means 2 is controlled by the control means 5 so as to keep the time T2 corresponding to the heat insulation amount determined by the heat insulation amount determination means 4. Thereafter, in step 307, control by the third heat retaining means 8 that performs the heat retaining control at the third heat retaining temperature level 13 (71 to 76 ° C.) at which the growth of spoilage bacteria is suppressed is performed to suppress the growth of the spoiled odor.
[0026]
In the present embodiment, the time T3 at which the possibility of decaying to the extent that a person feels uncomfortable is set to 12 hours, but it may not be 12 hours in particular.
[0027]
(Example 3)
Hereinafter, a third embodiment of the present invention will be described with reference to FIGS. In FIG. 7, the parts denoted by the same reference numerals as those in FIG. 5 are the same as the components described in the second embodiment, and the details are omitted.
[0028]
In this embodiment, the configuration is the same as that of the second embodiment, and the basic operation during the heat insulation is the same as that of the first embodiment. The operation of the heat insulation control at this time will be described with reference to FIGS. In FIG. 7, the vertical axis represents the rice temperature, and the horizontal axis represents the time.
[0029]
In Example 1, the rice is naturally cooled after the end of cooking, and after the temperature falls below the third heat insulation temperature level, the first predetermined time T1 is maintained at the first heat insulation temperature level 11 (about 60 ° C.), and then the rice is rotted. In order to prevent this, the control means 5 keeps the second heat-retaining temperature level 12 (75 ° C. or higher), which is the killing temperature of the spoilage bacteria vegetative cells, for a time T2 according to the heat-retaining amount determined by the heat-retaining amount determining means 4. Step 2 is repeated (Step 301 to Step 306). However, if this combination control is performed for a fourth predetermined time T4 or more, there is a possibility that corruption will progress to the extent that a person feels uncomfortable. Therefore, after the heat retention control at the second heat retention temperature level 12, it is confirmed in step 801 whether the heat retention time has reached 12 hours, which is the fourth predetermined time T4. If the heat retention time has not reached the fourth predetermined time T4, the process proceeds to step 306 and the same operation as in the first embodiment is performed. If the heat retention time has reached the fourth predetermined time T4, the third heat retention control is performed at the third heat retention temperature level 13 (71 to 76 ° C.) at which the growth of spoilage bacteria is suppressed in step 307. Control by means 8 is performed.
[0030]
In the present embodiment, the time T4 at which the possibility of decaying to the extent that a person feels uncomfortable is set to 12 hours, but it may not be 12 hours in particular.
[0031]
(Example 4)
The third embodiment of the present invention will be described below with reference to FIGS. In FIG. 9, the parts denoted by the same reference numerals as those in FIG. 5 are the same as the components described in the second embodiment, and the details are omitted.
[0032]
In this embodiment, the configuration is the same as that of the second embodiment, and the basic operation during the heat insulation is the same as that of the first embodiment. The operation of the heat insulation control at this time will be described with reference to FIGS. In FIG. 9, the vertical axis represents the rice temperature, and the horizontal axis represents the time.
[0033]
In Example 1, after cooking rice, the rice is naturally cooled and kept at the first heat retention temperature level 11 (about 60 ° C.) for the first predetermined time T1 after falling below the third heat retention temperature level (step 301, step 302) After that, to prevent the spoilage of the rice, the second heat retention temperature level 12 (75 ° C. or higher), which is the killing temperature of the spoilage bacteria vegetative cells, is maintained for a time T2 corresponding to the heat retention amount determined by the heat retention amount determination means 4. The control means 5 repeatedly controls the pan heating means 2 at most twice. Thereafter, in step 307, control is performed by the third heat retaining means 8 that performs heat retaining control at the third heat retaining temperature level 13 (71 to 76 ° C.) in which the growth of spoilage bacteria is suppressed. However, if this combination control is performed for the fifth predetermined time T5 or more, there is a possibility that corruption will progress to the extent that a person feels uncomfortable. Therefore, it is determined in step 1001 whether the heat retention time has reached 12 hours, which is the fifth predetermined time T5, during the heat control at the first heat retention temperature level 11, and the heat retention time is set to the fifth predetermined time T5. If not, the process returns to step 301 and the heat retention control at the first heat retention temperature level 11 is continued. If the heat retention time reaches the fifth predetermined time T5, the control means 5 causes the pot heating means to keep the time T2 corresponding to the heat insulation amount determined by the heat insulation amount determination means 4 in order to kill the spoilage bacteria vegetative cells. 2 control is required. However, when the pan temperature 14 at the fifth predetermined time T5 is the third heat retention temperature level 13 or higher, the second heat retention temperature level 12 (75 ° C. or higher) is performed again, so that the rice is heated more than necessary. Instead, it may lead to deterioration of the rice. Therefore, if the pan temperature is lower than the third heat retention temperature level in step 1002, the second heat retention temperature level, which is the killing temperature of the spoilage bacterial vegetative cells immediately, is killed in steps 1003 and 1004. 12 (75 ° C. or higher) is controlled by the second heat retaining means 7 so as to keep the time T2 corresponding to the heat retaining amount determined by the heat retaining amount determining means 4, and then the growth of spoilage bacteria is suppressed in step 307. Control by the third heat retaining means 8 that performs heat retaining control at the third heat retaining temperature level 13 (71 to 76 ° C.) is performed. On the other hand, if the pan temperature is equal to or higher than the third heat retaining temperature level in step 1002, the second heat retaining means 7 is not controlled and the third heat retaining temperature level 13 (71 in which the growth of spoilage bacteria is suppressed in step 307 is suppressed. Control by the 3rd heat insulation means 8 which performs the heat retention control in -76 degreeC is made | formed, and the proliferation of rot smell is suppressed.
[0034]
In the present embodiment, the fifth predetermined time T5 at which the possibility of decaying to the extent that a person feels uncomfortable is set to 12 hours. However, it may not be 12 hours in particular.
[0035]
【The invention's effect】
As described above, according to the first aspect of the present invention, there are many combinations of control of a low heat retention temperature at which rice can be kept delicious only while the spoilage does not progress and a high heat retention temperature that is a killing temperature of spoilage bacteria vegetative cells. By ending until 2 cycles or until reaching the time when there is a possibility that the rot will progress to the extent that you feel uncomfortable, there is no risk that the rice will rot even if kept warm for a longer time than before. It becomes possible to keep.
[0036]
According to the second aspect of the present invention, when the time has reached the time when there is a possibility that the rot will progress to the extent that a person feels uncomfortable during the heat control at the temperature level optimum for improving the heat retention performance. It is possible to maintain the deliciousness of the rice for a long period of time in order to control the temperature so that the spoilage bacteria do not grow after the sterilization temperature of the spoilage bacterial vegetative cells is immediately set to prevent the spoilage of the rice.
[0037]
Furthermore, according to the invention described in claim 3, since heating for killing spoilage bacteria vegetative cells is not performed more than necessary, it is possible to prevent the rice from being deteriorated by heating and keep it delicious while suppressing drying.
[Brief description of the drawings]
FIG. 1 is a block diagram of a cooked rice warmer according to a first embodiment of the present invention. FIG. 2 is a characteristic diagram of a pan temperature with respect to time of the cooked rice warmer. FIG. 3 shows a main part of the cooked rice warmer. Flowchart [FIG. 4] Block configuration diagram of cooked rice warmer of the second embodiment of the present invention [FIG. 5] Characteristic diagram of pan temperature with respect to time of cooked rice warmer [FIG. 6] Same as above, main part of cooked rice warmer FIG. 7 is a characteristic diagram of the pan temperature with respect to time of the cooked rice warmer according to the third embodiment of the present invention. FIG. 8 is a flowchart showing the main part of the cooked rice warmer. FIG. Fig. 10 is a flow chart showing the main part of the cooked rice warmer. Fig. 11 is a configuration diagram of a conventional cooked rice warmer. Fig. 12 Characteristic diagram of pan temperature against time of cooked rice incubator 【Explanation of symbols】
DESCRIPTION OF SYMBOLS 1 Pan 2 Pan heating means 3 Pan temperature detection means 4 Thermal insulation amount determination means 5 Control means 6 1st thermal insulation means 7 2nd thermal insulation means 8 3rd thermal insulation means 9 Repeat frequency count means 10 Thermal insulation time count means 11 1st Insulation temperature level 12 Second insulation temperature level 13 Third insulation temperature level 14 Pan temperature at time T5

Claims (3)

A pan heating means for heating the pan, a pan temperature detection means for detecting the temperature of the pan, a heat retention amount determining means for determining the heat retention amount of the heated rice, and a first optimal for improving the heat retention performance A first heat-retaining means for performing control at the first heat-retaining temperature level for a first predetermined time after falling below a third heat-retaining temperature level higher than the heat-retaining temperature level; A second heat retaining means for performing control at a second heat retaining temperature level higher than the third heat retaining temperature level for a second predetermined time according to the heat retaining amount determined by the heat retaining amount determining means; A third heat retaining means for controlling at the heat retaining temperature level, a counting means for counting the number of times of control in the second heat retaining means, a heat retaining time counting means for counting a heat retaining elapsed time from the end of cooking, and the repetition Hands counting Of at most count until 2 or the second insulation means and the first heat insulating means to insulation elapsed time during insulation greets fourth predetermined time by said second insulation means A rice cooker equipped with a control means for repeatedly driving and thereafter driving the third heat retaining means to control the pot heating means.   Insulation time counting means for counting elapsed time from the end of cooked rice, and incubation control by the second insulation means immediately when the third predetermined time is reached during the insulation by the first insulation means. The cooked rice warmer of Claim 1 provided with the control means which controls a pot heating means with a 3rd heat retention means after performing. Insulation time counting means for counting elapsed time from the end of cooked rice, and when the elapsed time of insulation reaches the fifth predetermined time during the insulation by the first insulation means, and the pan temperature is equal to or higher than the third insulation temperature level. The cooked rice warmer according to claim 1 or 2 , further comprising control means for immediately controlling the pot heating means by the third heat keeping means.

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