JP4862464B2 - Cooking device - Google Patents

Description

  The present invention relates to a cooker, and more particularly, to a cooker that can automatically make rice cake by simply adding glutinous rice and water.

  In a conventional general cooker of this type, a method is used in which glutinous rice that has been sufficiently absorbed in water is once steamed and then kneaded with a blade (see, for example, Patent Document 1). In FIG. 5, the example of the conventional cooking appliance described in the said patent document 1 is shown.

  In FIG. 5, the main body 15 has a blade 1 attached to the bottom, a cooking case 2 for storing glutinous rice, a driving means 3 for rotationally driving the blade 1, an input means 7 for operating the main body 15, and a bottom The heating unit 5 includes a boiler 12 that generates steam, a temperature detection unit 9 that detects the temperature of the boiler 12, and a lid 10.

  The operation of the conventional cooker configured as described above is as follows.

First, water corresponding to the amount of glutinous rice is put into a boiler 12 provided under the cooking case 2 and having a heating means 5, and then the cooking case 2 provided in the main body 15 is sufficiently absorbed in advance. Rice is put in and the input means 7 is operated to start the operation of the main body 15. When the operation of the main body 15 is started, the heating means 5 is energized, the glutinous rice is steamed by the steam generated in the boiler 12, and then steamed, the input means 7 is operated to turn the blade 1 and the blade 1 Steamed glutinous rice is picked up by the rotation.
JP 2000-41849 A

  However, the configuration of the above conventional cooker has a problem that it is necessary to absorb the glutinous rice sufficiently for about 12 hours in advance, and it is not possible to respond to the request to immediately make the koji. If the steaming method is such that the water absorption time is not sufficient, it will be hard to leave grains. Furthermore, after the glutinous rice has been absorbed over time, it has to be transferred to the cooking case 2 and there is a problem that it is very unusable.

  The present invention solves the above-described conventional problems, and it is not necessary to take time to absorb glutinous rice in advance, and in a short time, a cooker that is easy to use can obtain a good finish. The purpose is to provide.

In order to solve the above-mentioned conventional problems, the cooking device of the present invention includes a cooking case that has rotatable blades and stores materials such as glutinous rice and water, a cooking chamber that stores the cooking case, and the cooking A lid that opens and closes the chamber, a driving unit that rotationally drives the blades, a heating unit that heats the material, a temperature detection unit that detects the temperature of the cooking chamber, and a control that controls the driving unit and the heating unit And a cooking step of cooking rice while stirring the material with the heating means and the blades, and a subsequent cooking step, and depending on the elapsed time of the cooking step or / and the temperature of the cooking chamber, so as to vary the rotational speed or the rotational speed of the blade during the cooking process, in the cooking process, the temperature of the cooking chamber by energizing the heating means to reach a first predetermined temperature, the After the predetermined temperature of 1 is reached, the energization rate to the heating means is decreased and held at a second predetermined temperature lower than the first predetermined temperature for a predetermined time, and immediately after the start of cooking or the start of cooking More preferably, the first predetermined temperature and / or the second predetermined temperature is changed according to the temperature of the cooking chamber after a predetermined time has elapsed, and it is necessary to allow the glutinous rice to absorb water over time in advance. Rather than just putting glutinous rice and water in the cooking case, rice is cooked, and the blades rotate in the meantime, so the lower glutinous rice in the cooking case and the upper glutinous rice are replaced and heated, Water can be absorbed and heated appropriately in a short time without unevenness. Moreover, since the rotation speed or rotation speed of the blades during the rice cooking process can be changed according to the state and amount of the glutinous rice being heated, the rotation speed of the blades is too high and the blades are scattered in the cooking case. It is too late and the whole is not stirred, or the number of rotations in the state where the glutinous rice has progressed to paste becomes sticky, or the glutinous rice that is in contact with the cooking case becomes too scorched. In addition, it is possible to make a stable and consistent texture regardless of room temperature fluctuations, voltage fluctuations, and material variations, and is easy to use. Furthermore, an appropriate temperature history can be set regardless of the temperature.

  The cooker of the present invention does not need to take time to absorb glutinous rice in advance, and by simply putting glutinous rice and water in the cooking case, rice is cooked, and the blades rotate during that time, and the inside of the cooking case Since the lower glutinous rice and the upper glutinous rice are heated while being exchanged, water can be appropriately absorbed and heated in a short time without unevenness. Moreover, since the rotation speed or rotation speed of the blades during the rice cooking process can be changed according to the state and amount of glutinous rice being heated, it is always stable regardless of room temperature fluctuations, voltage fluctuations, and material variations. Can be made and is easy to use.

  A first aspect of the invention is a cooking case that has rotatable blades and that contains materials such as glutinous rice and water, a cooking chamber that houses the cooking case, a lid that opens and closes the cooking chamber, and a rotating blade. A driving means for driving; a heating means for heating the material; a temperature detecting means for detecting the temperature of the cooking chamber; a control means for controlling the driving means and the heating means; the heating means and the blades In addition to the rice cooking process of cooking rice while stirring the material and the following process, the number of rotations or rotation of the blades during the rice cooking process depends on the elapsed time of the rice cooking process or / and the temperature of the cooking chamber. It is designed to change the speed, so there is no need to take time to absorb the glutinous rice in advance, just by adding the glutinous rice and water to the cooking case, the rice is cooked, and the blades rotate during that time Te, since the heated while interchanging the bottom side of the glutinous rice and the upper glutinous rice in the cooking casing, it is possible to uniformly moderately water-heating in a short time. Moreover, since the rotation speed or rotation speed of the blades during the rice cooking process can be changed according to the state and amount of the glutinous rice being heated, the rotation speed of the blades is too high and the blades are scattered in the cooking case. It is too late and the whole is not stirred, or the number of rotations in the state where the glutinous rice has progressed to paste becomes sticky, or the glutinous rice that is in contact with the cooking case becomes too scorched. In addition, it is possible to make a stable and consistent texture regardless of room temperature fluctuations, voltage fluctuations, and material variations, and is easy to use.

Furthermore , the heating means is energized until the temperature of the cooking chamber reaches the first predetermined temperature, and after reaching the first predetermined temperature, the energization rate to the heating means is lowered to reduce the first predetermined temperature. While holding for a predetermined time at a second predetermined temperature lower than the temperature, the first predetermined temperature or / and the By changing the second predetermined temperature, an appropriate temperature history can be set regardless of the temperature.

In the second invention, in particular, when the cooking chamber temperature does not reach the first predetermined temperature after a predetermined time has elapsed after the rice cooking process of the first invention is started, the blade is rotated at a rotation speed equal to or higher than the normal rotation speed. By rotating the number for a predetermined period, it is possible to create a uniform and stable texture that is less susceptible to voltage fluctuations and room temperature fluctuations.

In particular, the third aspect of the present invention is to hold the cooking room when the time has elapsed without the operation of shifting to the process to be performed by the user after completion of the rice cooking process of any one of the first and second aspects of the invention. Therefore, the temperature is kept at an optimum temperature for a certain period of time, whereby the inside of the cooking case can be maintained at the optimum temperature for sticky rice.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
The cooking device in the 1st Embodiment of this invention is demonstrated using FIGS. FIG. 1 is a cross-sectional view showing a schematic configuration of a cooking device in the present embodiment.

  In FIG. 1, 1 is a blade, 2 is a cooking case in which the blade 1 is detachably attached to the bottom, and a material such as glutinous rice or water, 3 is a driving means for rotating the blade 1, A cooking chamber for cooking rice cake, 5 is a heating means that serves as a heat source during the rice cooking process, 6 is a control for controlling the driving means 3, the heating means 5, and a temperature detection means 9 for detecting the temperature of the cooking chamber 4. Means, 7 is an input means for selecting a cooking course, 8 is a display means for displaying the cooking course, and 10 is for sealing the cooking chamber 4 during use and for putting the cooking case 2 in and out before and after use. It is a lid.

  About the cooking appliance comprised as mentioned above, the operation | movement / effect | action is demonstrated below.

  First, wash the glutinous rice and water according to the amount of the glutinous rice into a cooking case 2 fitted with blades 1, attach it to the main body 15, close the cooking chamber 4 with the lid 10, and use the input means 7 Select to start the operation. Hereinafter, the cooking device operates according to the process diagram of FIG.

  First, it consists of two processes, a rice cooking process and a sticking process, and reaches the first predetermined temperature θ1 while energizing the driving means 3 and rotating the blade 1 during the temperature rise (t0 → t1) in the initial stage of the rice cooking process. Until the heating means 5 is energized.

  As described above, by stirring the blade 1 during the rice cooking process, the lower glutinous rice on the cooking case 2 and the upper glutinous rice are heated while being exchanged.・ Can be heated.

  Moreover, the stirring during the rice cooking step causes the blade 1 to move intermittently at a rotation of about 0.5 to 2.0 seconds every 10 seconds to 1 minute depending on the elapsed time and the temperature in the cooking chamber 4. Furthermore, when the pasting of the glutinous rice in the cooking case 2 is almost finished, the entire glutinous rice during cooking is reliably stirred uniformly by rotating the blade 1 for about 20 seconds. At this time, sufficient moisture and heat can be obtained for pasting the glutinous rice that has not been obtained with sufficient moisture and heat by uneven heating in the rice cooking process so far. As described above, the drive means 3 is controlled by the control means 6 so that the glutinous rice in contact with the cooking case 2 is not burnt at a rotation speed at which the grains of glutinous rice are not crushed. Since the blades 1 are stirred in an appropriate and uniform manner, moisture can be made uniformly.

  In the present embodiment, during the rice cooking process, the heating means 5 is energized while gently rotating the blade 1 every few seconds until the temperature of the cooking chamber 4 reaches the first predetermined temperature θ1. The temperature rise is continued, and immediately after the inside of the cooking chamber 4 reaches the first predetermined temperature θ1, the energization rate to the heating means 5 is immediately reduced to a second predetermined temperature θ2 lower than the first predetermined temperature θ1. To hold for a predetermined time (t1 → t2). Further, after holding the temperature at the second predetermined temperature θ2 for a predetermined time (t1 → t2), in the attaching step, the blade 1 is stirred up by increasing the power supply rate to the driving means 3.

  Next, a control example when the temperature at the start of cooking is low will be described with reference to the process diagram of FIG.

  In this control example, when the temperature at the start of cooking is θ0 ′ lower than θ0 by a certain temperature, the heating means 5 is energized until it reaches the first predetermined temperature θ1 ′ from θ0 ′ in the rice cooking process, and the cooking chamber The temperature rise continues until the temperature of 4 reaches the first predetermined temperature θ1 ′, and immediately after the cooking chamber 4 reaches the first predetermined temperature θ1 ′, the heating means 5 is energized immediately. The temperature is held for a predetermined time at a second predetermined temperature θ2 ′ lower than the first predetermined temperature θ1 ′ at a reduced rate.

  At this time, θ2 ′ is a temperature lower than θ2 in the process chart shown in FIG. 2, and θ1 ′ is a temperature lower than θ1 in the process chart shown in FIG. In addition, the time (t1 → t2) to be held at the second predetermined temperature θ2 ′ and the time for the attaching process (t2 → t3) are determined by the temperature of the cooking chamber 4 detected by the temperature detecting means 9 immediately after the start of cooking. Is done.

  FIG. 4 is a process diagram showing still another example of control of the cooking device in the present embodiment. This will be described below with reference to the process diagram of FIG.

  During the rice cooking process, the rotation speed and rotation speed of the blades 1 are controlled by the temperature of the cooking chamber 4, but even if a predetermined time (t1) elapses after the start of operation, the temperature detection means 9 detects the cooking chamber 4. When the temperature does not reach the first predetermined temperature θ1, the number of rotations of the blade 1 is small, and the glutinous rice in the cooking case 2 may not be sufficiently stirred and become uneven. Therefore, in the present control example, when the first predetermined temperature θ1 is not reached even after the predetermined time (t1) has elapsed, the energization rate of the driving means 3 is increased, and the rotational speed of the normal blade 1 or more is increased. The blades 1 are rotated for a predetermined time at the number of rotations. Thereby, the heating nonuniformity in the rice cooking process initial stage which arises when there are few rotation speeds of the blade | wing 1 can be prevented.

  Moreover, after a rice cooking process is complete | finished, although a user can be made to transfer to the process attached with the input means 7, when time passes without a user performing this operation, it energizes the heating means 5 and is a cooking case. You may make it hold | maintain at the optimal temperature for sticky rice in 2.

  In the above-described embodiment, the cooker having a mochi has been described as an example. However, bread may be made as an automatic bread maker, or a dough such as udon or pasta may be made.

  Moreover, the time of each process demonstrated in the said embodiment, the rotation speed of the blade | wing 1, etc. do not limit this invention.

  As described above, the cooker according to the present invention can make a stable and well-made rice cake in a short time by rotating the blade according to the heating state of the glutinous rice in the cooking case during the rice cooking process. Therefore, it can be applied to various cookers.

Sectional drawing which shows schematic structure of the cooker in Embodiment 1 of this invention. Process diagram of the cooker Process drawing showing an example of control when the temperature at the start of cooking is low in the same cooker Process diagram showing another control example of the cooking device Cross section of a conventional cooker

DESCRIPTION OF SYMBOLS 1 Blade | wing 2 Cooking case 3 Drive means 4 Cooking chamber 5 Heating means 6 Control means 7 Input means 8 Display means 9 Temperature detection means 10 Lid

Claims (3)

A cooking case having a rotatable blade and storing materials such as glutinous rice and water, a cooking chamber for storing the cooking case, a lid for opening and closing the cooking chamber, and a driving means for rotating the blade; Heating means for heating the material; temperature detection means for detecting the temperature of the cooking chamber; control means for controlling the driving means and the heating means; and stirring the material by the heating means and the blades. While having a rice cooking process of cooking rice and a subsequent process, the rotation speed or rotation speed of the blades during the rice cooking process is changed according to the elapsed time of the rice cooking process or / and the temperature of the cooking chamber. In the rice cooking step, the heating means is energized until the temperature in the cooking chamber reaches a first predetermined temperature, and after reaching the first predetermined temperature, the energization rate to the heating means The first predetermined temperature is lowered and held for a predetermined time at a second predetermined temperature lower than the first predetermined temperature, and the first chamber is set immediately after cooking or after the predetermined time has elapsed from the start of cooking. The cooking device characterized by changing the predetermined temperature or / and the second predetermined temperature . When the temperature of the cooking chamber does not reach the first predetermined temperature after a predetermined time has elapsed after starting the rice cooking process, the blades are rotated at a rotational speed equal to or higher than the normal rotational speed for a predetermined period. cooker according to請Motomeko 1,. When the time has elapsed without the user shifting to the process of turning on after the rice cooking process, the cooking chamber is kept at an optimal temperature for stickiness for a certain period of time. Item 3. A cooking device according to any one of items 1 to 2 .