JPH0698074B2 - Rice cooking control method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Field of Industrial Application The present invention relates to a rice cooking control method most suitable for "cooking".

(B) Conventional technology Conventionally, for example, in the rice cooker disclosed in Japanese Patent Publication No. 59-24812, after the inside of the rice cooking container reaches a boiling state, the rice cooking container is heated with a heating amount according to the rice cooking amount, The boiling time is maintained for a sufficient and appropriate time, but with this method, even if the heating of the heater is stopped when the rice cooking container reaches the end-of-cooking temperature, the temperature of the bottom of the rice cooking container will rise further due to the residual heat of the heater. There was a problem that the rice continued to burn too much.

In particular, recently, the number of people who cook rice with seasonings such as cooked rice is increasing, and especially when soy sauce is added, the soy sauce tends to burn and the burntness becomes very thick and it looks bad. There was a problem that the burnt part was bitter even if it tasted without it.

(C) Problems to be Solved by the Invention The present invention provides a rice cooking control method capable of reducing the burned rice burnt level in consideration of the above-mentioned drawbacks.

(D) Means for Solving the Problems The present invention relates to a rice cooking control method of heating a pan by a heating means to cook rice, wherein the pan is heated at a first heating amount until the inside of the pan reaches a boiling state. The pot is heated with a second heating amount smaller than the first heating amount until a predetermined time elapses from the time when the inside of the pan reaches a boiling state, and the temperature of the pot is cooked after the predetermined time elapses. While heating the pan with a third heating amount smaller than the second heating amount until reaching the end temperature, the heating time of the pan with the second heating amount is determined based on the amount of cooked rice before the heating operation, This heating time is set to be shorter as the amount of cooked rice decreases.

Further, the second heating amount can be set so as to decrease as the rice cooking amount decreases.

(E) Action According to the control method of the present invention, the heating amount (second heating amount) after reaching the boiling state is made smaller than the heating amount (first heating amount) up to then, and the second heating amount is used. Since the heating time is set to be shorter as the amount of cooked rice decreases, it is possible to maintain the boiling state at an appropriate amount of heating for a proper period of time and effectively prevent overheating when the amount of cooked rice is small. Further, since the pot is heated with the third heating amount which is smaller than the second heating amount until the temperature of the pot reaches the rice cooking end temperature after the elapse of the predetermined time, the heating amount before the rice cooking is finished is reduced and the rice cooking is finished. The temperature rise of the subsequent pot can be suppressed to a smaller level, which prevents the occurrence of burns when cooking, or reduces the extent of burns.

Further, by making the second heating amount smaller as the amount of cooked rice decreases, it is possible to more reliably prevent the occurrence of burns.

(F) Embodiments Embodiments of the present invention will be described with reference to FIGS. 1 to 5. FIG. 1 is a cross-sectional view of the rice cooker, (1) is an outer frame,
(2) is a container, (3) is a heater provided on the inner bottom of the container (2), (4) is a pot that is stored in the container (2) and placed on the heater (3), and (5) is , A negative characteristic thermistor for detecting the temperature of the outer bottom surface of the pot.

FIG. 2 is an electric circuit diagram of the rice cooker in FIG.
(6) is a DC power supply circuit, (7) is a time base circuit that shapes the waveform of the AC power supply (8), (9) is a temperature detection circuit including the thermistor (5), and (10) is the heater (3). Relay contacts (11) connected in series, relay coil (12), transistor (13) for driving the relay coil
And a drive circuit comprising a driver inverter (14), (15) receives the output signals of the time base circuit (7) and the temperature detection circuit (9), and controls the drive circuit (10) accordingly. It is a microcomputer.

FIG. 3 shows a basic configuration of the microcomputer (15), which includes a CPU (15A), a RAM (15B), a ROM (15C), an input port (15D), an output port (15E) and the temperature detection circuit ( It is composed of an A / D converter (15F) for A / D converting the output signal of 9). ROM (15C) has CPU (15
The program that controls A) is written in the CPU (15
A) Input port (15D) according to this program
Capture more needed external data, or
Performs arithmetic processing while exchanging data with the RAM (15B), outputs the processed data as necessary to the output port (15E), and outputs this data to the output port (15E).
E) outputs an "H" level signal or an "L" level signal to the drive circuit (10).

The program written in the ROM (15C) is shown in a flowchart of FIG. FIG. 5 shows the relationship between the temperature detected by the thermistor (5) and time, and the relationship between the electric power of the heater (3) (the amount of heating by the heating means) and time when operated according to the program. Here, the operation of the rice cooker will be described with reference to FIGS. 4 and 5.

First, put a certain amount of rice and water in the pan (4) and turn on the power, and the CPU (15A) starts control according to the program in the ROM (15C). First, the drive circuit (10) is controlled to heat the heater (3) with FULL (W) (800W) (step). Here, the power control (heating control) in the present invention will be described. The power control of the present invention is duty control, and the cycle is 16 seconds (considering the life of the relay contact (10A)).
The heater (3) is turned on for 2 seconds, and if it is 400 (W), the heater (3) for 8 seconds is turned on and the heater (3) for 8 seconds is turned off.

Then, the temperature of the pan (4) rises and the thermistor (5)
When T0 (° C) is detected (step,), the drive circuit (10) is controlled to set the electric power of the heater (3) to 0 (W) (step). Then, the amount of cooked rice is detected by the temperature detected by the thermistor (5) when Δt1 minute (3 minutes) has elapsed (steps,). In the case of a one-cook rice cooker, the amount of cooked rice is "many" (near 6 degrees) if it is less than T1 (℃) according to the experimental data, and if it is more than T1 (℃) and less than T2 (℃) The amount of cooked rice is "medium" (around 4 go), and the amount of rice cooked is "small" (around 2 go) if T2 (° C) or higher. Then, according to the amount of cooked rice, T3 of the RAM (15B), Δt2, power 1,
Data such as steps is stored in each area of the electric power 2. The relationship between the respective data is set as follows.

T3L (106 ℃)> T3M (103 ℃)> T3S (100 ℃) Δt2L (11.5 minutes)> Δt2M (10) minutes> T3S (8.5 minutes) Power 1L (650W)> Power 1M (550W)> Power 1S (450W) ) Power 2L (450W)> power 2M (400W)> power 2S (350W) The meaning of these data will be described later.

Then, after the rice cooking amount is detected by steps 1 to 3, the drive circuit (10) is controlled to turn on the electric power of the heater (3).
Return to FULL (W) (800W) (step), and the thermistor (5) stores the temperature (T3L, T3) stored in the T3 area of RAM (15B).
When M or T3S) is detected (at this time, the pot (4) is in a boiling state for each amount of cooked rice) (step,),
Time to store the heater (3) in the Δt2 area (Δt2L, by controlling the drive circuit (10) with the amount of power (1L, 1M or 1S) stored in the 1st power area of the RAM (15B) Δt2M
Or (Δt2S), heat is generated (step,) and then the drive circuit (10) is controlled to store the amount of power (power 2L, power 2M or power 2) stored in the power 2 area of the RAM (15B).
Heat the heater (3) with S) (step),
When the thermistor (5) detects T4 (120 ° C.), the driving circuit (10) is controlled and the electric power of the heater (3) is set to 0 (W), and the rice cooking is completed.

In addition, Δt2 area, power 1 area and power 2 of the ROM (15C)
The respective data stored in the area are the time required to cook rice,
It is determined according to the amount of cooked rice, taking into consideration various factors such as an appropriate boiling maintenance time and the degree of burning.

Further, in the present invention, the time when the heater (3) is caused to generate heat by the electric power stored in the electric power 1 area of the ROM (15C) is determined by the temperature detected by the thermistor (5). For example, t0 + in FIG.
It goes without saying that the timer may be driven from the time point Δt1 and the heater (3) may be heated by the electric power after t minutes (at this time, the pot (4) is in a boiling state).

(G) Effect of the Invention According to the control method of the present invention, the heating amount (second heating amount) after reaching the boiling state is made smaller than the heating amount (first heating amount) until then, and the second heating is performed. Since the heating time depending on the amount of rice is set to be shorter as the amount of rice cooked decreases, it is possible to maintain the boiling state for an appropriate time with an appropriate amount of rice cooked, and to effectively prevent overheating when the amount of rice cooked is small. it can. Furthermore, since the pan is heated with a third heating amount smaller than the second heating amount until the temperature of the pan reaches the rice cooking end temperature after the elapse of the predetermined time, the heating amount before the completion of rice cooking is reduced and the rice cooking is completed. The temperature rise of the subsequent pot can be suppressed to a smaller level, which prevents the occurrence of burns when cooking, or reduces the extent of burns. Therefore, the present invention, when cooking rice with a seasoning amount such as cooked rice that is liable to cause burns, while suppressing the occurrence of burns and making the appearance good,
The bitterness caused by burntness can be suppressed and deliciously cooked.

Further, by making the second heating amount smaller as the amount of cooked rice decreases, it is possible to more reliably prevent the occurrence of burns.

[Brief description of drawings]

FIG. 1 is a sectional view of a rice cooker using the rice cooking control method of the present invention, FIG. 2 is the same electric circuit diagram, FIG. 3 is an explanatory view of the microcomputer shown in FIG. 2, and FIG. ),
FIG. 5B is a flowchart of the same program, and FIG. 5 is a characteristic diagram of the detected temperature and time of the thermistor and a characteristic diagram of electric power and time of the heater. (3) ... Heater, (4) ... pan, (9) ... temperature detection circuit, (10) ... driving circuit, (15) ... microcomputer.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akio Arinaka 3-201, Minami-Kichikata, Tottori City, Tottori Prefecture Tottori Sanyo Electric Co., Ltd. (56) Reference JP-A-59-26 (JP, A)

Claims (2)

[Claims] 1. A method for controlling rice cooking, wherein a pot is heated by heating means to cook rice, wherein the pot is heated at a first heating amount until the inside of the pot reaches a boiling state, and the inside of the pot is in a boiling state. The second heating amount smaller than the first heating amount until a predetermined time elapses from the time when the temperature reaches the above, and the second heating is performed after the predetermined time elapses until the temperature of the pan reaches the rice cooking end temperature. While heating the pan with a third heating amount less than the amount,
A rice cooking control method characterized in that the heating time of the pan with the second heating amount is determined based on the rice cooking amount before the heating operation, and the heating time is set to be shorter as the rice cooking amount decreases. 2. The rice cooking control method according to claim 1, wherein the second heating amount is set to be smaller as the rice cooking amount is smaller.